Parota salna

I adopted this receipe from yummy tummy site.

http://www.yummytummyaarthi.com/2012/03/parota-salna-thattukada-chicken-salna.html

You Need:

Onion - 1 sliced

Tomato - 1 chopped
Green Chilli - 1

Chicken - 1/2 kg

Turmeric Powder/Manjal Podi - 1 tsp
Salt to taste

For Masala:

Oil- 1 tblspn

Cinnamon / Pattai - 1 small stick
Whole Pepper - 1 tsp

Fennel Seeds / Sombu / Saunf - 1 tblspn

Onion - 2 sliced

Tomatoes - 4 chopped

Coconut - 1 cup

Chilli powder - 1 tsp

Coriander Powder/ Malli Podi - 1tblspn
Turmeric Powder / Manjal Podi - 1 tsp 
Curry leaves - 1 spring

Method:

Start by making the masala. Heat oil in a kadai. Add fennel seeds, cinnamon, pepper and saute for a min.

Add in onions, curry leaves and saute for 3 mins.Add in tomatoes and mix well.Cook for 3 mins.

Add in chilli, turmeric and coriander powder and mix well.Add in coconut and mix well. Fry this till they turn golden.

 Take this in a blender and allow to cool down. Grind it to a smooth paste. Set this aside.

Now take onion, tomatoes, green chilli and chicken in a kadai. Add salt and turmeric powder.

Pour in enough water to cover the chicken . Bring it to boil and cook it for 15-20 mins untill the chicken is cooked.

Now pour in the masala and mix well. Bring this to a boil.

Cover the pan and let it simmer for 15-20 mins till oil separates from this.

Serve hot with parota.

Nei kadalai paruppu

You Need:

• 1 cup Chana dhal (Split Chickpeas / Kadalai Paruppu)
• Water to soak
• Oil to deep fry
• 1/2 tsp Turmeric Powder (Haldi / Manjal thool)
• 1/4 tsp Asafoetida (Hing / Perungaayam)
• 1 tsp Red Chilly Powder
• 2 tsp Salt, adjust to taste

1. Soak the dal in water overnight
2. Take the oil in the pan and heat piping hot.
3. Then reduce to medium flame and put the chana dal handful. 
4. cook it turned light golden color.
5. Sprinkle salt, turmeric, chilli powder, hing as per taste.

Enjoy this spicy and easy to do snack along with hot tea...:)

Dahi - Aloo Chaat

Chaats, a savory snacks is quite famous in our country from road side stalls to hi-5 restuarant, you can find this in the menu. It is assortment of spicy, sweet-tangy flavour.

You Need:

Potatoes - 2 small nos

Puri's - 6 nos

Onion - 1 no 

Chilli powder - 1 1/2 tsp

Garam masala - 1/4 tsp

Salt - To taste

Curd - 5 tbsp

You Need - For Sweet-tangy sauce

Dates - 20 nos (Small Pieces)
Jagerry - 1 1/2 cups (Grated)
Tamarind (adjust) 1 lemon size ball
Chilli powder - 1 tspWater 2 cups.
Salt - A pinch
Chat masala - 1 tsp (Optional)

Aloo preparation:

Peel the potatoes and cut them into small pieces. Take a non stick pan, heat 2 tsp of oil. Once heated, add onions and fry till golden brown color. Then add potatoes, chilli powder, garam masala, and salt. Add little water and cook covered till the potatoes are well cooked and mashed. The water should be evaporated. Potatoe masala is ready now.

In a non stick pan, add the tamarind along with the water and bring to a boil until it becomes thick paste. Once cooled down, grind tamarind mixture along with dates to a fine paste. Pour this tamarind-date paste back to non stick pan,cook for 10 mins on medium flame. Add the grated jaggery and allow it to melt with the tamarind date mixture.  Add all the spice powders and pinch of salt. Continue to cook till it becomes little thick, approx 20 mins on medium low flame. Turn off heat and allow it to cool. Sweet tangy sauce is ready now.

Take a serving plate, break the puri's, add potatoe masala and top it with sweet-tangy sauce and curd. Sprinkle chilli powder and serve these delicious chaat as evening snacks.

Fish Cutlet

Ready for the Indian Fish cakes recipe?

You Need:

Fish ( I used seer fish - vanjaram in tamil) - 1/2 kg
Onion - 2 no (  Very Finely chopped)
Chilli powder - 2 tbsp
Ginger - Garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Egg - 1 no
Bread crumbs - 1 cup
Corn flour - 1 tbsp
Potato - 1 no ( Small, boiled, peeled & mashed)
Salt - To taste
Oil - To shallow fry

The type of fish you use is up to you. Any fish with single center bone would be good as it is easier to clean.

Rub the fish with salt and turmeric powder. Wash after 5 min. Turmeric powder will act as antiseptic agent. 

Fry the fish pieces one by one in non stick pan in little oil. Don't cook till it is roasted. The fish pieces should be just cooked. 

In the same pan, fry the finely chopped onions and saute for a min till onion has become translucent. Add the spice powders, salt, potato and mashed fish in the same order and saute for 3 min till it loses the moisture content and mixed well. 

Transfer the mixture to a bowl, add corn flour and mix well. Divide into equal shaped balls. Shape the balls into desired shape.

Beat the egg in a bowl. Dip the cutlet in egg mixture and roll it over them in bread crumbs and keep aside. Do the same for all cutlet pieces.

For Vegan people, mix the maida in little water and use as substitute to egg mixture.

Heat oil in kadai and deep fry the cutlet till it is golden brown in color in medium flame. 

Serve these as snacks or as appetizer or as a breakfast along with an omelette. It's crispy on outside and soft on the inside. 

Pani Puri

Pani Puri's are Indian snacks like Donuts are to US people or Tacos are to Mexico! 

This sensational street food is very popular among all age groups. Every home have their own version of Pani Puri in terms of filling. Here's mine: 

You Need - For Sweet-tangy sauce

Dates - 20 nos (Small Pieces)

Jagerry - 1 1/2 cups (Grated)

Tamarind (adjust) 1 lemon size ball

Chilli powder - 1 tsp

Water 2 cups.

Salt - A pinch

Chat masala - 1 tsp (Optional)



In a non stick pan, add the tamarind along with the water and bring to a boil until it becomes thick paste. Once cooled down, grind tamarind mixture along with dates to a fine paste. Pour this tamarind-date paste back to non stick pan,cook for 10 mins on medium flame. Add the grated jaggery and allow it to melt with the tamarind date mixture.  Add all the spice powders and pinch of salt. Continue to cook till it becomes little thick, approx 20 mins on medium low flame. Turn off heat and allow it to cool.

This is how the sweet sauce looks like when done. It will have a sweet-tangy and a little spicy flavor. You can use this sauce in all other chaat items.

You Need: For Filling

Potato - 2 nos ( Boiled, peeled, mashed, salted)

Chick peas - 1 cup ( Boiled)

Curd - 1 cup

Boil , peel and mash the potatoes. Add salt to taste. Boil the chick peas separately. 

Serving:

Break the top the puri, add potatoes, few chick peas, 1 tsp of curd, 1 tsp of sweet tangy sauce, pinch of chilli powder and chaat masala. 

Stuff the whole puri into your mouth till you feel the erupt of flavors - spicy and sour curd, salty potatoes, crispy puri and sweet-tangy sauce! Yes..now you know you've reached HEAVEN..:)