Zucchini Stir Fry and Rice

My Hus fell in love with Zucchini when he had them recently in an Iftar Party here organized by his colleagues. He said, “I had more Zucchini than Chicken”. It was surprise to me as Chicken is his all time favorite. He asked me to try once.

Though it is available plenty in Market, I had never bought them and have no idea how to pick them. So bought whatever the shopkeeper gave. 

My hus wasn’t able to figure out the added ingredients in it except for Tomato and I am not much aware of Middle Eastern cooking. So made this normally like other stir fries. It came out nice. I mixed this with Rice and Zucchini Rice was super. My little one liked it a lot and I have decided to prepare this often.

Ingredients:

Zucchini 250g

Onion (Medium) 1

Tomato (Medium) 1

Chilli powder ½ tsp

Coriander Powder ¾ tsp

Cumin Powder ¼ tsp

Turmeric Powder 1/8 tsp

Asafoetida 2-3 pinch

Cumin Seeds ½ tsp

Urad Dhal ¼ tsp

Salt

Oil

Preparation:

Peel Zucchini’s skin and chop into small cubes. Chop Onions lengthwise. Cut Tomato into four equal pieces.

Method:

Puree the chopped Tomato pieces.

Heat Oil in a Pan. Add Mustard seeds. When they complete popping up, add Urad dhal and chopped Onions and fry till translucent.

Now add Tomato puree and fry till the oil separates. Add chopped Zucchini, all the Powders and Salt. Mix well. Cover with lid and cook till done.

Serves: 2

Serve with Rice and any Kuzhambu/Curry. This can also be served mixing with Rice.

Linking this recipe to Anyone can cook series of Taste of Pearl City.

Vegetables in Milk Gravy

I am little bored with preparing Tomato or Onion based gravies to serve with Chapati. Some time back, I tried vegetables with Masala and milk alone. I didn’t like its taste much and so didn’t prepare it again.

When I came across Green Peas in Milk gravy in Tarla Dalal’s website, got very excited and prepared immediately with mixed vegetables and adjusting to my taste. Though this is a milk based gravy, Tomatoes and Onions are used but in small quantities. We liked its taste and decided to prepare this often.

Ingredients:

• Mixed Vegetables 1 cup (Peas, Carrot and Beans)
• Onion (small) 1
• Ginger-Garlic Paste 1 tsp
• Chilli Powder ½ tsp
• Coriander Powder ½ tsp 
• Cumin Powder ¼ tsp
• Garam Masala 1/8 tsp
• Kasoori Methi ¼ cup
• Milk 1 ¼ cups
• Maida ½ tsp
• Cream 1 tsp
• Cloves 2
• Cumin and Aniseeds 1/8 tsp each
• Butter and Oil

To grind:

• Tomato (medium) 1
• Onion (small) 1

Preparation:

Cut Tomatoes into four halves. Chop Onion into pieces. Chop Vegetables into medium pieces lengthwise.

Method:

• Heat little in a Pan. Add chopped Onions and fry till translucent. Now add chopped Tomatoes and fry till its skin separates. Keep it aside to cool and then grind.
• Pressure cook the Vegetables for one whistle.
• Heat Butter and Oil in a Pan. When hot, add Cloves, Cumin and Aniseeds. When the seeds crackle, add the Ginger-Garlic Paste and chopped Onions.
• When Onions turn slightly brown, add Tomato-Onion Paste. Fry till the Oil separates. Now add the cooked Vegetables, Kasoori Methi and all the Powders.
• Mix well. Fry for a while and then add Maida mixed in 1 ¼ cup of Milk and Salt. Allow to boil.
• When it is almost done, add Garam Masala and Cream. Mix well. Boil for few more minutes and then serve.

Serves: 2

Serve with Chapati or any Indian Bread.

Notes: Cauliflower can also be added. Adding cream is optional.

Rotisserie chicken

Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired. Source - Wiki.

I had a very strong desire to bake the whole chicken in this Rotisserie style. But my Hus alone cannot eat so much chicken. So decided to experiment with a small piece. The end results were good, said my hus who tasted it. I was very happy as my son liked it. Who knows what kids like??

Ingredients:

• One whole leg of Chicken – approx 200g
• Pepper Powder ½ tsp or acc. to your taste
• Salt
• Juice from a Lemon
• Oil 2-3 tsp

Preparation:

Marinate Chicken with all the other ingredients and keep it aside for half an hour.

Method:

• Preheat Oven to 225°C for 10 minutes.
• Once done, arrange the marinated chicken in between the rotisserie spit.
• Allow to bake for 35-40 minutes or till done.

Linking this recipe to Anyone can cook series of Taste of Pearl City and Iftar Nights of Jabeen's Corner. 

Kadalai Maavu Urundai (Besan ki Laddoo)

It is Wednesday today and I am paired with Priya (Yallapantula) Mitharwal of Mharo Rajasthan’sRecipes. I fell in love with her subzis and have decided to try one by one. But I liked her Besan Laddoo very much and wanted to give a try first. 

My Laddoos were not as perfect as priya’s but we loved its taste and texture. I had very less cashews in hand, so didnt use them.

Here is the recipe.

Ingredients:

• Chickpea Flour (Kadalai Maavu) 2 cups
• Ghee ½ cup
• Sugar 1 ¼ cups
• Cashews for garnishing

Method:

• In a wide bottomed pan, heat Ghee. Add the flour. 
• Fry on a medium flame continuously stirring until it releases a nice aroma and its color changes.
• Switch off the flame. Let it cool for some time. 
• Add sugar (should be bearable hot now) and mix well. Make balls, add cashews and serve.

Linking this recipe to blog hop Wednesdays. Check out other blog hoppers here.

Idli Upma

HAPPY INDEPENDENCE DAY to all of you.... None can separate Gandhiji and Indian Independence. Though I learnt more about him through books, maagazines etc, when I read his auto-biography, SATHIYA SODHANAI (The story of My Experiments with Truth in English) , I started to admire and respect him more. I wonder how can a person be so truthful to everyone around him? . Friends, if you haven't read, try to read it soon.

Coming to the recipe, some time back when I made bondas, we had them more and so our stomachs were packed to its utmost capacity. I made Idlis for dinner that night quite less than usual, but even then some got left over. Who on earth does not know what to do with the left over Idlis? 

Here is the easy recipe.

Ingredients:

Idlis 5

Curry Leaves Few

Urad Dhal 1 tsp

Dried Red Chillies 2

Pearl Onions 6-7

Mustard Seeds 1 tsp

Oil

Preparation:

Crumble Idlis as fine as possible. Peel and chop Pearl Onions.

Method:

Heat Oil in a Pan. When hot, add Mustard Seeds. When the seeds completely pop up, add Curry Leaves, chopped Chillies and Ural Dhal. When Dhal turns slightly brown, add chopped Onions and fry till they turn slightly brown.

Now add the crumbled Idlis. Mix well so that the seasoning gets combined with the Idlis.

Simmer for few more minutes and serve hot.

Serves: 1

Serve with Idli-Milagai podi.

Notes:

If there are more left over Idlis, increase the seasoning and chillies. Need not add Salt as Idlis contain Salt already.

Linking this to Anyone can cook series of Taste of Pearl City and Lets: Cook Series: Scrumptious Breakfast of Radhika's Tickling Palates.

Chettinad Chicken kuzhambu (Curry)

This is a combined version of many chettinad recipes available on Internet and those shown in TVs. I cannot credit you all as I couldn’t save all the links as I searched for many months together and took notes.

Chettinad Chicken – I’ve never tasted it. But I think it received so much fame and popularity because of the combination of freshly ground spices, Pearl onions, Poppy seeds, Cashewnuts and Coconut with marinated Chicken.

Do not panic seeing so many ingredients. The preparation takes some time, once done it is a very easy task then.

Here comes the famous recipe.

Ingredients:

• Chicken ½ kg (with bone)
• Pearl Onions 15 (approx 1 ½ cup)
• Curry Leaves 
• Salt
• Oil

Make a Paste:

• Tomatoes (Big) 2
• Green Chillies 2
• Poppy seeds 1 tsp
• Cashew Nuts 6-8
• Finely chopped Ginger and Garlic 3 tsp each

Dry Roast and Powder:

• Coriander Seeds 4 tsp
• Dried Red Chillies 5-6
• Pepper Corns 1 tsp
• Cumin Seeds ¾ tsp
• Aniseeds 1 ½ tsp
• Cloves 2
• Green Cardamom 2 each
• Bay Leaf 1
• Cinnamon sticks a small piece
• Shredded Coconut 5-6 tsp

For Seasoning:

• Cumin seeds ¼ tsp
• Aniseeds ¾ tsp
• Bay Leaves 3
• Green and Black Cardamom 2 each
• Cinnamon sticks few
• Green Chillies 1-2

For marinating Chicken:

• Juice from 2 Lemons
• Chilli Powder ½ tsp
• Salt

Preparation:

• Combine all ingredients under marinating chicken and refrigerate for 1-2 hrs. 
• Peel and Chop Pearl Onions. Slit chillies for seasoning. 
• Soak Poppy Seeds and Cashew nuts in water for an hour.

Method:

• Chop Tomatoes into 4-6 pieces. Make a paste with all other ingredients under “Make a Paste”.
• Dry roast each ingredient under “Dry Roast and Powder” separately and powder them together.
• Heat Oil in a Pan. When hot, add all the ingredients under “Seasoning”. When the seeds crackle, add chopped Onions.
• When Onions turn golden brown, add Tomato Paste and sauté till the oil separates.
• Now add the ground Powder. Mix well and then add marinated Chicken Pieces. Fry for sometime so that the Masala gets combined well with the chicken.
• Add 2-3 cups of water and Salt. Close the lid and boil till done.

Serves: 2-3

Serve with Steamed Rice or chapati.

Notes:

Some prepare the same recipe with finely chopped Tomato and not grinding it. In that case, add one more Tomato.

I do not get Poppy seeds here, but have mentioned as it is inevitable in chettinad cooking.

Star Anise is also used for seasoning. 

Linking this recipe to Iftar Nights of Jabeen's Corner.

Potato (Urulaikizhangu) Bonda

When I made Potato Wedges some time back, my son liked it very much. It was very much fun to see him eating Wedges dipping in Sauce. I came to a conclusion (of course, a wrong oneL) that my son is ready for all snacks with Potatoes. I made this and served him yesterday. To my surprise, he didn’t even touch it and didn’t even consider it as a food. What to do??  Kids are like that.. As usual we ate them and gave some to neighbors here.

Ingredients:

• Potatoes – medium – 4
• Onions – medium- 2
• Finely chopped Curry and Coriander leaves ¼ cup
• Finely chopped Ginger and Garlic 1 tsp
• Asafoetida a pinch
• Turmeric Powder 1/8 tsp
• Chilli Powder ½ tsp
• Coriander Powder ¼ tsp
• Lemon Juice 1 tsp
• Cumin ¼ tsp
• Salt ½ tsp
• Oil (for seasoning and deep frying)

For the batter:

• Kadalai Maavu (Chickpea Flour) ¾ cup
• Chilli Powder 1 tsp
• Salt ¼ tsp

Preparation:

Chop Onions, Coriander and Curry Leaves as fine as possible.

Method:

• Pressure cook Potatoes for 4-5 whistles (I mean more than usual). Peel and Cube Potatoes into finest pieces as possible.
• Heat little Oil in a Pan. When hot, add cumin. When it starts crackling, add chopped Ginger, Garlic. Few seconds later, add chopped Coriander & Curry leaves and Onions. Fry till onions turn slightly brown.
• Now add cubed Potatoes, sprinkle all the Powders, Asafoetida and Salt. Mix well and fry till the powders get well mixed with Potatoes. Simmer the flame and mash the Potatoes. (Need not put more efforts here, gentle mashing will done as it is already cooked).
• Switch off the flame and add lemon juice. Allow to cool for some time.
• Meanwhile prepare the batter; add Flour in a wide vessel. Sprinkle Salt and Chilli Powder. Mix well. Add water little by little, stirring simultaneously to form a thick batter.
• When it is quite hot (bearable hot), make small balls out of the mixture prepared. Dip in the batter and deep fry them.
• Serve with Coconut Chutney or Tomato Sauce.

Notes:

I made small bondas for my little one; you can increase the size. Coriander Powder can be replaced by Chat Masala and/or Amchur Powder.

Linking this to Serve it Fried event of Krithi’s kitchen and Iftar Nights of Jabeen’s Corner.

Beans Paruppu Usili and Awards

This recipe is not made at my home ; but learnt from friends and bloggers. I like Beans made this way, different from usual stir fry with coconut.

Ingredients:

Chopped Beans 1 ¾ cups

Channa Dhal or Kadalai Paruppu ¼ cup

Dried Red Chillies 1-2

Pearl Onions 3

Cumin ¾ tsp

Mustard ½ tsp

Curry Leaves few

Salt

Oil

Preparation:

Soak channa Dhal for one hour and drain. Peel and chop Pearl Onions. Cut Beans into very fine pieces.

Method:

Grind drained Channa Dhal, Chillies and Cumin to a coarse paste.

Heat Oil in a Pan. When hot, add Mustard seeds. When they complete crackling, add Pearl Onions and Curry leaves.

When onions turn slightly brown, add ground paste. Fry for a while and then add chopped Beans & Salt.

Cook till done.

Serves: 2

Serve with Rice and Sambar or any Kuzhambu.

Awards now:

Sangeetha of Typical Indian Cooking was the first one to share her awards with me. If someone remembers you on a happy occasion and wants to share something they own, will you not be happy?? I was really happy that day.

Few days later (or few months, I don’t remember), I was awarded with the bunch of Awards from one of my friend, Sobha of Good Food. I was really happy. But the rule was to send to 15 more bloggers. To my surprise, all of my blogger friends had all or some of the awards I received. Finding new bloggers in this blogosphere is very easy, but I hesitated as how can I award them as soon as I come to know them. I was not okay with that.

When I was thinking what to do or ask some of my blogger friends, I received the same awards from another friend Mugdha. Ahhhhhh!!! I started breaking my head.

I am not complaining anyone. Thanks for your awards. But I cannot ignore those awards nor receive them. I was more embarrassed. I was uncertain how to reciprocate or what to give back. Is just a Thanks okay? 

It came to my mind one day (Thank God!!), why I can’t prepare my own awards for them and also to some of my other blogger friends. I created a rule to myself; I must find out what is best in them and create accordingly.

I am not good in Paintshop, but did my level best to please you. This is just a token of love that you have showed upon me.

Enthusiastic Blogger:

Sangeetha of Typical Indian Cooking gets this award. She is highly enthusiastic, posts very frequently with different twists in usual recipes. She doesn’t forget to comment or post. I wish her good health and all success. Some of my favorite Recipes in her space -- Tomato Adai, Vegetable Omelet Paniyaram, Spinach Vegetable Idli and Oothapam, Broccoli Potato Masal Roast

Innovative Blogger:

I like Sobha of Good Food mainly because of her Innovative Ideas. 

My favorite recipes in her space would tell you how innovative she is -- Plaintain Sweet Dosa, Spinach and Carrot Pulao,  Saucy Gobi, Sweet and Spicy Wheat Kozhukkatai. 

She gets this Innovative Blogger Award.

Unique Blogger:

Are you looking for Unique Recipes, search for them in Mugdha’s Cooking Fundas. 

You will find more than what you expected. She gets this Unique Blogger Award.

Some of my favorite Recipes in her space –- Garlic Chicken, Aloo Dum, Chilli Soyabean, Jackfruits seeds Fry, Ripe Banana Fritters and many more.

Creative Blogger:

Do you want to see mushroomed aliens, Butterfly shaped Rava Dosa, Green Puppets, Babycorn gals?  Not only she is creative in clicks, she is creative in her recipes too. 

Padhu of Padhuskitchen gets this Creative Blogger Award.

Some of my favorite creative recipes in her space --  Aval Pulao, Pumpkin Chutney, Gooseberry Raita, Radish-Channa Gravy.  Check out her blog to look for more lovely creatures and her recipes. 







Versatile Blogger:

You can find everything here - Non-veg Recipes, Drinks, Sweets, Tasty Starters and what not. 

Will it not be apt if Jay of Tasty Appetite is awarded the Versatile Blogger?? 

I like all her Sweets and Starters. Some of my favorites - Rasgulla, Jhangiri, Coconut Bharfi , Veppampoo Rasam and much more..







Innovative Blogger:

Another Innovative Blogger is Vimitha of My Culinary Trial Room, a good friend of mine. 

Some of my favorite recipes at her space -- Pepper Masal Roast, Stuffed Miliagai Bhajji, Oats Porridge with Banana and Dates, Beetroot Chapati.  

Check out for more Innovative recipes at her space. She also motivates me and others with her quick and lovely comments. Thanks Vimitha.







I have got many other blogger friends too; some new friends too whom I got through Blog Hopping Wednesday.. I am trying to find out what is best in you and preparing awards for you all; will publish soon.


Thanks for reading this long post. Please accept your awards..

Bye

Laxmi