Soya Chunks curry ( With peanut paste)

This curry is a delicious side dish for chappathi, poori or porotta.

Ingredients

Soya chunks - 1 1/2 cup

Set-1
Peanut- 2 table spoon
Sesame seeds(white)- 2 table spoon
Grated coconut - 2 table spoon

Set-2
Onion- 2 big sliced
Green chilly - 3 Nos
Dry chilly red - 2 Nos
Tomato- 1 big
Coriander leaf-  for taste
Mint leaf - 2 or 3(optional)
Curry leaf

Mustard seeds- 1 tea spoon
Cumin seed- 1/4 tea spoon
Fenugreek seed- 1/4 tea spoon
Turmeric powder- 1/2 teaspoon
Coriander powder- 2 tea spoon
Chili powder- 2 tea spoon


Soak soya chunks in boiling water with 1 tea spoon of salt and keep it soaked for half an hour .Then drain and squeeze out water.
Fry dry Peanut, Sesame seeds & Grated coconut separately and grind together by adding some water and make a fine paste.
 Heat oil in a pan, splutter mustard seeds, fenugreek seeds and cumin seeds  and then add curry leaves &  dry chilies to it. Add finely sliced onion to it and saute well until onion get brownish yellow color.Add one green chilly while sauting onion. Then add turmeric powder,coriander powder and chili powder and mix all together.
Add the paste made of Set -1 ingredients along with  3 cup of water  and mix all together.
Cook this mix in medium flame for 20 min. After cooking 20 min, the gravy become thick(oil can be seen at the top), then add prepared soya chunks to this gravy and cook for 10min. Add sliced tomato,  2 green chilies, coriander leaves and and mint leaves(optional) to it and cook again for 5 minutes.
The curry is ready to serve now. Have it with chappathi or porotta or poori.

Wheat & Oats Cookie

Ingredients

Wheat flour-  150gm

Butter  - 100gm

Sugar -70gm

Oats -2 table spoon

Crushed nuts(walnut or cashew) - 1 table spoon

Green cardamom -5 nos

Baking powder- 1 tsp

Milk - 2 table spoon

Preparation

Mix well wheat flour and baking powder first(sieve it after to get even mixing).Then add oats,sugar,cardamom powder,crushed nuts and mix all together. Add softened butter to the mix and kneed it  together with adding milk to it to a consistency similar to chapatti dough.Then make shapes with cookie cutter after spreading on a plane surface (Same way of making chapatti) to a uniform thickness (5mm preferred).

 Preheat oven at 200 degree for 10 min. Spread little butter on the tray and keep the cookies in tray. Bake for 25min at 200 degree or until the cookies edge turns light brown..

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CHAKKAKKURU MANGA CURRY (Jackfruit Seed with Mango & coconut)

Ingredients

Jack fruit seed ( Chakkakkuru)- 10 Number

Green Mango- Half small mango cut in pieces.

Grated coconut- 2 cup

Muringakka ( Drumstick)- 1 No: cut into pieces.

Shallots ( Small onion)- 3 Nos.

Green chilies- 2 Nos

cumin seed- 1/2 tea spoon

Mustard seed- 1 tea spoon

Coconut oil- 1 table spoon,

Curry leaf

METHOD

In a pressure cooker cook sliced jack fruit seeds with 3 cup water, salt and turmeric powder until one whistle sounds. Add sliced mango & muringakka (drumstick) and little curry leaves to the half cooked chakkakkuru and boil with pressure cooker lid opened for 5 minutes (until muringakka & chakkakkuru get cooked well). 

Grind together grated coconut, 1 shallot, 2 green chilies, cumin seeds and turmeric powder with 1 cup water.Add this mixture to the boiling chakkakkuru and mango. Cook the whole mix for 10 min.

Heat oil in a pan, Splutter mustard seeds and add some curry leaf and sliced shallots to it and fry well. Add this mixture to the boilig mix of chakkakkuru manga. Chakkakkuru Managa Curry is ready now. Serve hot with rice. 

Vazhuthanga theeyal ( Brinjal Theeyal)

Ingredients
Brinjal- 500 gm
Onion- 4 Nos
Shallots- 2 Nos
Grated Coconut- 2 cup (half coconut grated)
Green chilli-2
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Corriandor powder- 2 teaspoon
Valan Puli(tamarind)- one small ball soaked in one cup of water for 10 minutes
Oil
Salt

Preparation
Fry grated coconut with sliced shallots to a golden brown color in low flame. Once it  reach golden color, add turmeric powder, chili powder and coriander powder and mix well in low flame for some time . Add salt for taste. Switch off flame and keep this coconut mix for bringing down temperature to normal.

Heat oil in a big pan, Add sliced onion to it and a pinch of salt and saute well until it get translucent.Add green chilies while sauteing onion. Cut bringal into small cubes and add to the pan saute well for 5 minutes. Add tamarind water water to this mix and cook .

Once the coconut mix get cooled, grind it with water in a grinder to make fine paste.Add half teaspoon of roasted fenugreek seed powder to it while grinding.

Add this mixture to the boiling bringal and mix well. Add enough water for getting loose consistency. Cook again the whole mix for 10 minutes. The brinjal theeyal is now ready for eating. Serve hot with chappathi or rice.

HYDRABADI CHICKEN BIRIYAI

Ingredients

Chicken- 1 kg

Rice- 4 cup

Ginger- 1 big piece

Garlic- 8-10 pods

Turmeric powder- 1 teaspoon

Chilly powder- 1 tablespoon

Cinnamon-  5 i inch pieces

Cloves- 5 nos

Cardamom-4 Nos

Onion- 4 Nos

Curd/ Yogurt- 3 table spoon

Lemon juice- from 2 lemon

Mint leaf- 1 hand full

Coriander leaf- 1 hand full

Green chilly- 5 Nos

Oil

Preparation

 Fry finely chopped onion in oil to a golden brown color and keep it aside. Keep aside the fried oil to use it.

Make chicken into pieces. Marinate the chicken with Ginger garlic paste, turmeric powder, chilly powder and add  cinnamon, cloves and cardamom to it.

Add fried onion, Yogurt, Lemon juice, finely chopped mint, coriander leaf and green chilies and oil used for frying onion to the chicken and mix all well again. Keep this marinated chicken for 45 minutes.

Cook rice separately in normal water with salt and ghee in it and keep it aside to drain water ( semi cooking is only required for rice as rice will be again cooked along with chicken during "DUM". Collect the water used for cooking rice in another vessel to use it later during "DUM"

For making the "DUM" in pressure cooker, below instructions should be followed.

Take a pressure cooker and keep marinated chicken on the bottom part of pressure cooker as the first layer. Then pour cooked rice on top of chicken. Mix ghee in the water collected from cooked rice and pour on top of rice. Pour saffron with milk also. Close pressure cooker lid and keep the cooker in low flame for 30min. Provide heat from top of cooker to make the "DUM" process complete. Make sure that the whole process of cooking is in low flame so that rice will not get over cooked. no need to wait until the whistle released from pressure cooker. 

After cooking for 30 minutes in low flame, take out pressure cooker from flame, release pressure from cooker by making it cool, open lid of cooker.

Mix together rice and chicken from bottom to make chicken and its masala spread uniform everywhere.

Serve hot with raitha.

Brocoli Sauted salad

Ingredients
Brocoli- 1 Full
Carrot- 2 Nos
Marrow- 3 Nos
Olive Oil- 2 Table Spoon
Salt

Preparation

Cook brocoly in hot water for only 2 min 30 sec . Add salt on boiling water to get taste. Drain out hot water immediately after 2 min 30 seconds and put it in cold water to avoid over cooking. Then saut those with olive oil in a pan.

Cook carrot for 5 minutes in boiling water and then saute in olive oil. Saute marrow also in hot water for 5 miniutes and saute in in a pan with olive oil until its skin got some brownish burn here and there.

Mix all the three saute vegetables together and the final product ready to eat.

Idly with chmmandi and Sambar

For making soft idly, add cooked rice along with with rice and urud dal while grinding.

Soak 2 cup rice & 1 cup urud dal in water for 4-5 hours. Grind this soaked white rice, urud dal  with  3/4 cup cooked rice with little water. Thus the batter for idly is ready.  Keep in mind that not add much water.
Keep the batter in a container for 6-7 hours or until its volume increases before making idly.
For making idly, add enough salt to the batter for taste and mix well

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