Tomato Chunety (Nandini Style)

This recipe is exactly the same you taste in Nandini Restaurant in Bangalore,India. It goes well with Papad, Idili ,Dosa.

Yield : 4 Serving

Ingredients:

     

      Tomato                4 Big (cut in big cubes)
      Onion                  1-2 Small (cut in big cubes)

      Garlic Clove        3-4 (cut in big cubes)

      Ginger                 2 inch piece (cut in big cubes)

      Green Chili         3 (cut in big cubes)
      Chickpea seed     1 Teaspoon
      Cashew               6-8 Whole
      Tamarind            1 inch full size

      Mustard seed       1 Teaspoon

      Cumin Powder    1 Teaspoon
      Coconut               1/4 Cup (Freshly grated)
      Oil                       2 Tablespoon

      Salt                     as per taste

Direction:

 In a nonstick pan add oil, heat on medium flame. Once oil starts smoke add mustard seeds and cumin seed. As seeds start splutter add chickpea seeds, garlic and ginger then green chili until sauté. Add tamarind, cashew and stir for a minute. Now add onion and cook for another 5 minutes then add tomato and let it cook until tomato soften.

Cool the mixture and grind mixture with freshly grated coconut.

Serve at room temperature with idili or dosa.

You can store this in refrigerator for a week maximum.

Shahi Gatte ki Sabji

Shahi gatte are famous recipe from Rajasthan. Its sour in taste and delicious with masala chickpea round dumpling with curd gravy.

Yield:  4 Serving

Ingredients:

       Whole Curd/Yogurt/Dahi                       2 Cup
       Chickpea flour(Besan)                            1 Cup
       Tomato                                                    2 Medium (Finely chopped)
       Ginger-Garlic Paste                               2 Teaspoon
       Onion                                                    3 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Mustard seeds                                         1/4 Teaspoon
       Coriander Powder                                  1/2 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Fenugreek seed                                       1/4 Teaspoon  OPTIONAL
       Oil                                                          2 Tablespoon + 2 Teaspoon
       Kasturi Methi                                        1/2 Teaspoon
       Asafetida                                               2 pinch OR 1/8 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely)


Direction:

In a bowl mix chickpea flour, turmeric powder, kasturi methi, asafetida, salt ,oil 2-1 teaspoon and make hard but smooth dough. Now didvide the dough into 4 balls and roll them into thin long 3 inch height. Boil water in container with cover lid. Once water comes to boil add the rolled gate into water and boil until it start floating in the water. Once gatte cooked well ,chop them into thin single slice like small circular shape.

 Heat oil on medium-high heat until smoke. Add fenugreek seeds, mustard seeds, cumin seeds sauté for a minute. Add ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add the tomato and cook until masala separates oil. Add curd and keep on stirring until you see first boil. Continue stir unit it goes with 3 boil and add salt. Now add gatte and boil for 2 minutes. Garnish with freshly chopped Cilantro.

Serve hot with Phulka.

Andhra Chili Chicken

Yield:  4 Serving

Ingredients:

       Chicken Boneles                                    500 gram
       Ginger-Garlic Paste                                2 Teaspoon
       Coriander Powder                                  1 Tablespoon
       Onion                                                     3 Medium (thin sliced)
       Red Chili Powder                                   2 Teaspoon
       Black pepper                                          1/4 Teaspoon (coarse grind)
       Turmeric Powder                                    1/2 Teaspoon
       Oil                                                           5 Tablespoon + 3 teaspoon
       Chicken Masala                                      1/2 Teaspoon
       Salt                                                         As per taste
       Lemon Juice                                           2 Table spoon (OPTIONAL)
       Curry Leaves                                          2 bunch
       Cilantro                                                  a bunch (Washed and chopped finely)


Direction:

Wash raw chicken fillet 3 times with cold water as to remove blood stains and if it's refrigerated chicken then wash only after it is at room temperature.

 In a bowl add chicken fillet topped red chili powder, turmeric powder, coriander powder, black pepper, ginger-galric paste, salt, lemon juice and oil for 3 teaspoon. Mix well all ingredients and marinate for at least 2 hours or refrigerate for 12 hours.

In non-stick pan add 5 tablespoon and heat on medium heat. Once oil heated add curry leaves then onion and fry until turn golden in color. Add marinated chicken fillet ,chicken masala and cover the lid. Cook until all the chicken water evaporate, this would take approximate 15-20 minutes.Check occasionally and stir softly so it will cook all sides.

Serve hot with Cilantro garnish as side dish. Enjoy the recipe with green chutney.

Bottle Gourd Veg Balls Curry / Lauki ke Kofte/ Lauki Kofta

Bottle Gourd veg balls in spicy onion-tomato gravy.

Yield: 4 Serving

Ingredients:

       Bottle Gourd (Lauki)   1 medium size (300 grams)
       Chickpea Flour            1/2 Cup
       Green Chili                 1-2 (Finely chopped)
       Onion                          2 Medium
       Tomato                        3 Medium
       Ginger garlic paste       1 Teaspoon
       Cumin Seeds              1/4 Teaspoon
       Mustard seeds             1/4 Teaspoon
       Coriander Powder       1/4 Teaspoon
       Turmeric Powder        1/2 Teaspoon
       Garam Masala              1/2 Teaspoon (OPTIONAL)
       Oil                               2 Teaspoon + 3 Cup(For deep frying)
       Salt                              As per taste
   

Direction:

Peel bottle gourd and grate it. Remove water content from the grated bottle gourd by squeezing in between palm. In a bowl add turmeric 1/4 teaspoon, salt, chickpea flour (besan) with gated bottle guard ,add water if require as this would come as smooth paste thick enough so we can make small ball and it is called as veg ball (kofte) .

Heat 3 cups of oil in the wok on medium heat. Deep fry the veg ball until turns light golden brown in color. Keep veg balls on the absorbent paper to reduce the oil.

Heat oil in another non-stick pan on medium heat. Grind a masala as to add onion,tomato,ginger,garlic and green chili. Once the oil start smoke add cumin, mustard seeds and sauté.  Add the grind paste and continue stir for a second as to mix it properly. Stir occasionally until oil start separating from the masala.

Once masala start leaving oil add turmeric powder, coriander powder and a cup of water. Let it cook for a boil then add veg balls and garam masala. Cover the id and let it cook for another 5 minutes and if veg balls absorb water then add a little to form a gravy.

Serve hot with cilantro garnish. This dish goes best with Phulka,Naan or Chapati.

White Chickpea Curry / Kabuli Channa Curry / Chole ki Sabji

Yield:  4 Serving

Ingredients:

       White Chickpea/Kabuli Channa/Chole      1 1/2 Cup
       Ginger-Garlic Paste                               2 Teaspoon
       Red Chili                                               2
       Onion                                                    3 Medium (Finely chopped)
       Tomato                                                  2 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Mustard seeds                                         1/4 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Chole Masala                                         1 Teaspoon
       Oil                                                          3 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely) OPTIONAL
     

Direction:

Soak white chickpea in 4 cup of water overnight. Before cooking, pressure cook white chickpea for 3 whistles with adding water double the white chickpea quantity and add salt.

 Heat oil on medium-high heat until smoke. Add mustard seeds, red chili and cumin seeds sauté for a minute. Add ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add tomato while keep on stirring so that masala won't stick to the bottom.

Once oil start separating from the masala add turmeric powder,chile masala powder and stir. Now add boiled white chickpea with it's water.

Cover lid and let it boil for three times and then close the flame.

Garnish with fresh chopped cilantro with hot Phulka or rice.

Black Chickpea Curry / Kala Channa Sabji / Kadala Curry

Kerala special curry learnt from my aunt in school days and still enjoying the same taste. This dish is full of Vitamins A to E, zinc, iron, calcium, and so more. Enjoy the making of delicious recipe.

Yield:  4 Serving

Ingredients:

       Kala Channa/Black Chickpea               150 gram
       Ginger-Garlic Paste                               2 Teaspoon
       Onion                                                    3 Medium (Finely chopped)
       Tomato                                                  2 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Mustard seeds                                         1/4 Teaspoon
       Curry Leaves                                          2 full leaves stick
       Turmeric Powder                                   1/4 Teaspoon
       Dry Mango Powder                                1/3 Teaspoon
       Oil                                                          3 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely) OPTIONAL
       Fresh Coconut                                       1/4 cup (grated)   OPTIONAL

Dry Roast and grind Masala includes below ingredients :

      Coriander Seed                                    1/2 Teaspoon
      Red Chili                                              4
      Fennel Seed                                          1/2 Teaspoon
      Asafetida                                              1/4 teaspoon
      Cardamom                                            1-2
      Clove                                                    3-5 (you can add more if like spicy curry)


Direction:

Soak black chickpea in 4 cup of water overnight. Before cooking, pressure cook black chickpea for 3 whistles with adding water double the black chickpea quantity and add salt.

Dry roast above masala ingredients on low-medium heat for approximate 7 minutes until you get nice aroma of spices. Don't let it burn as it may taste bitter curry so continue stir. If adding powder Asafetida then add when it's going to complete 5 minutes as it may burn faster in powdered form.

 Heat oil on medium-high heat until smoke. Add mustard seeds and cumin seeds sauté for a minute. Add curry leaves, ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add tomato while keep on stirring so that masala won't stick to the bottom.

Once oil start separating from the masala add turmeric powder,dry roasted masala powder,dry mango powder (amchur), grated fresh coconut and stir for 3 minutes until coconut mix and cook well. Now add boiled black chickpea with it's water.

Cover lid and let it boil for three times and then close the flame.

Garnish with fresh chopped cilantro with hot Phulka or rice.

Clarified Butter / Ghee

This is very simple process of making clarified butter/Ghee when butter is available. So now no need to rush Indian grocery store for Ghee as you can make the same at home.

Ingredients:

    Unsalted Butter                 2 boxes (each 1 lb)
 

Direction:

   Check out your near grocery store for "Unsalted Butter" which come as organic and store brand product. Choose the one suits you, we usually prefer Land O Lake Unsalted Butter.



STAGE 1: In a milk pan add all the 8 sticks of butter and let it cook on low-medium heat for 20 minutes. Don't stir or try to check with spoon as it may mix the whey with the butter.

STAGE 2: Check as it started burning the whey and only few left. So cook on low heat with another 5-10 minutes. Check as whey start disappearing and butter turn light golden in color. Don't let it turn golden brown in color as it will burn whole butter and it will taste bitter.

STAGE 3: Now let it cool after stage 2 completely and wait until it cools off at room tempertaure. Separate whey from strainer and preserve the clarified butter in air tight container.

NOTE:

• Always check if whey turns light golden in color then it's safe to close the heat else small whey in the clarified butter can grow fungus in few days.
• Never pack hot clarified butter in air tight container as it will evaporate vapors (form of water) and fungus can grow.
• Heat your butter on low heat as possible because high heat can burn butter quickly.