Scrambled Egg with Chinese Chives

INGREDIENTS

· 75-100 g (3-4 oz) Chinese chives

· 6 large eggs

· 120 ml (8 tbsp) groundnut or corn oil

· 2.5 - 4 ml (½ - ¾ tbsp) salt

· several turns pepper mill

· Serves 6 with 2-3 other dishes

Method

1. Pick over the Chinese chives, snip off and discard both the hard top ends and the wilted tail ends. Wash and dry them well. Cut into 2.5 cm (1-inch) lengths.

2. Beat the eggs lightly in a large bowl with 15 ml (1 tbsp) of the oil until well blended and frothy. Add the salt and pepper and beat a few more times.

3. Heat a wok over a high heat until smoke rises. Add the remaining oil, swirl it around and heat until very hot. Add the Chinese chives, stir for about 20 seconds, then pour in the egg. Sliding the wok scoop or metal spatula to the bottom of the wok, keep turning and letting the egg go under to blend with the oil and chives. Continue in this way until all the egg has just set.

4. Remove from the heat while you scoop the egg and chives mixture on to a warm serving plate. Serve immediately.

Note: a small bunch of chives can be used as a substitute for Chinese chives.

Chettinad Pepper Chicken

Ingredients

5tbsp oil

For the Spice Paste:
1½tbsp cumin seeds
8-10 dried hot red chillies, broken into halves
3 tbsp. coriander seeds
1½ tsp. fennel seeds
1½ tsp black peppercorns
1½ tsp white poppy seeds
5 garlic cloves, peeled and roughly chopped
4cm/1½in piece of fresh ginger, peeled and roughly chopped
½ tsp ground turmeric
1½-2tsp salt

You also need:
3 bay leaves
5 cardamom pods
2.5cm/1in cinnamon stick, broken
1 tsp fennel seeds
3 cloves
1½ tsp urad dal
15-20 fresh curry leaves, if available
2 medium-sized onions (175g/6oz), peeled and finely chopped
1 large tomato, chopped
one 1kg/2¼lb chicken, skinned and cut into smallish serving pieces (breast halves into 3 and legs into drumsticks and thighs)

Method

1. Makes the spice paste: In a small frying pan, heat 1 tbsp of the oil over a medium-high heat. When hot add the cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry briefly until lightly roasted. Now put these into a clean coffee grinder and grind to a powder. Empty into the container of an electric blender. Put the garlic, ginger, turmeric and salt into the blender as well, along with 6-8tbsp water. Process until you have a fine paste, pushing down with a rubber spatula if needed. Set aside.
2. Heat the remaining 4tbsp oil in a large saucepan over a medium-high heat. When hot, add the bay leaves, cardamom pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until the urad dal turns red, then add the curry leaves if using. Stir once or twice and add the onions. Fry the onions until they are soft and just lightly coloured. Now add the spice paste. Continue to stir and fry for about 4-6 minutes, adding a little water to prevent sticking. Add the tomato. Stir and fry for a further 3-4 minutes.
3. Add the chicken pieces to the onion and spice mixture. Stir until they are well coated, then add 600ml/1pt/2½ cups water, just enough to cover. Bring to the boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20-25 minutes.
4. Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6-8 minutes. Replace the chicken, fold gently into the sauce and cook for a further 5 minutes before serving

Hariali Samosa

Cooking Time: 9 mins.
Preparation Time: 5 mins.
Make : 6 samosas.

Ingredients
6 samosa Pattis
2 tablespoons plain flour (maida)
For the filling
1/2 cup green peas, boiled and crushed
1 cup french beans, finely chopped and boiled
1/4 teaspoon ajwain (carom seeds)
2 green chillies, finely chopped
2 teaspoons lemon juice
1 teaspoon sugar
2 tablespoons poha (flaked rice)
1 teaspoon oil
Salt to taste
Other ingredients
Oil for deep frying
For serving
Sweet chutney

Method
1. Heat the oil in a pan and add the ajwain, green peas, french beans and green chillies and sauté for 2 to 3 minutes.
2. Add the lemon juice, sugar, poha and salt. Mix well and keep aside.
3. Mix a thick paste using the plain flour and water. Keep aside.
4. Fold each samosa Patti into a cone (as shown in the diagram below) and stuff with the filling.
5. Seal the edges using the flour paste.
6. Repeat with the remaining Pattis and filling.
7. Deep-fry the samosas in hot oil over a slow flame till golden brown in colour.
8. Drain on absorbent paper.
9. Serve hot with sweet chutney.

Rava Dosa

Ingredients:

1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine

Method:

Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.

The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.

Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.

Carrot Cinnamon Muffins

Ingredients:

1. 1 cup plain flour
2. 1 cup wholewheat flour
3. 1 cup sugar powdered
4. 1/2 tsp. baking powder
5. 1/2 tsp. baking soda
6. 1/4 tsp. cinnamon powder
7. 1-1/4 cup milk
8. 3/4 cup melted butter
9. 1 cup carrot grated
10. 1/2 cup raisins

Method:

1. Sieve together dry ingredients 2-3 times.

2. Mix milk and butter till well blended.

3. Gently stir in sieved ingredients.

4. Fold in carrot, raisins.

5. Do not mix too much, lumpy batter makes better muffins.

6. Bake in preheated oven at 200^oC, for 20 minutes.

7. Or till an inserted skewer comes clean.

8. Warm or cold with or without butter/sweetened whipped cream

9. Drop spoonfuls into papercups, which are ovenproof.

10. They may also be served with tea/coffee.

Making time: 45 minutes
Makes: 12-13 muffins
Shelf life: 1 week

Sukhi Dal

Ingredients

1. 1 cup urad dal
2. 1 cup onions slices (thin)
3. 1 tbsp. coriander finely chopped
4. 1" stick cinnamon
5. 2-3 cardamoms
6. 2 cloves
7. 1 bay leaf
   
8. 1 tsp. cumin seeds
9. 1/2 tsp. turmeric powder
10. 1/2 tsp. pepper powder
11. salt to taste
12. 1/2 tsp. sugar
13. 1 tsp. lemon juice
14. 2 tbsp. ghee

Method

1. Clean, wash, soak dal for 15 minutes.
2. Boil in 5 cups water, adding turmeric and salt.
3. Either pressure cook or boil till just soft.
4. Drain water.
5. Heat ghee in a heavy saucepan.
6. Add all spices, broken coarsely, and cumin seeds.
7. Allow to splutter, add onions. Stir fry till light brown.
8. Add dal, lemon juice, masalas. Stir gently.
9. Take care not to mash up dal too much.
10. Garnish with coriander.
11. Serve hot with rice and kadhi, or paratha and a gravy vegetable.

Making time:20 minutes (except boiling time)
Makes: 4 servings
Shelf life:Best fresh
Variation: Instead of urad dal, use Channa dal and instead of coriander leaves use tender fenugreek leaves or dill leaves.

Sindhi Saibhaji

Ingredients:

• 1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
• 100 gms. french beans
• 1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
• 1/2 bunch any other leafy greens.
• 1 cup green gram dal
• 1/2 cup horsegram dal (channa dal)
• 4-5 green chillies
• 2-3 clovettes garlic
• 1 tsp. red chilli powder
• 1 tsp. dhania (coriander seed) powder
• 1 tsp. salt
• 1/2 tsp. turmeric
• 3 tbsp. oil
• 1/2 tbsp. ghee
• 2 pinches asafoetida

METHOD:

1. Clean and wash dals.
2. Clean, wash and chop spinach and vegetables except tomato.
3. Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
4. Mix well, add enough water to cover the contents.
5. Add all masalas and mix.
6. Place whole tomato on top, cover and pressurecook for 3 whistles.
7. Cool the cooker, open and handblend the contents.
8. Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
9. Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

Peas Pulao

Ingredients

1. 1 1/2 cups long grain rice
2. 1/2 cup peas boiled
3. 1 tbsp. broken cashews
4. 1 tbsp. soft small raisins
5. 4 green chillies slit
6. 1 tbsp. coriander finely chopped
7. 2 onions cut into strips
8. 1/2 tsp. cumin seeds
9. 3-4 pinches asafoetida
10. 2 cloves
11. 2 bay leaves
    
12. 2 cardamoms
13. 1" cinnamon
14. 4-5 black peppers
15. 3 tbsp. ghee or oil
16. 1/2 tsp. garam masala
17. salt to taste
18. lemon to taste

Method

1. Wash and soak rice in salted water for 30 minutes.

2. Heat oil, fry onions till crisp. Drain.

3. Fry cashews till light brown, drain, keep aside.

4. Add cumin seeds to remaining oil, allow to splutter.

5. Add asafoetida, cloves, bay leaves, cardamoms, cinnamon, peppers, stir.

6. Add green chillies, drained rice, stir gently till well coated. Add raisins.

7. Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.

8. Add more water if required.

9. Add peas, fried cashew, onions (save some for garnish), garam masala, salt and lemon to taste.

10. Stir gently with a spatula. Cover and finish off cooking till all water evaporates.

11. Garnish with coriander and some saved fried onions.

12. Serve hot with kadhi or a spicy curry.

Making time: 30 minutes
Makes: 6 servings
Shelf life: best fresh

Variation: Substitute peas for chopped baby corn, carrots or beans.

CHICKEN MALAI KEBAB

These smooth, creamy chicken kebabs are mildly flavoured with cheddar cheese.

Ingredients

1. Boneless chicken cubes --800gms

2. Cheddar cheese, grated--60gms/ ¼ cup

3. Coriander leaves, chopped--20gms/4 tsp

4. Cornflour –15gms/1tbs

5. Cream—120ml/ ½ cup

6. Egg—1

7. Garlic paste—35 gms/7tsp

8. Ginger paste---45 gms/3tbs

9. Green chillies,

10. Chopped fine—8

11. Mace ( javitri ) powder--2.5 gms/ 1/2tsp

12. Nutmeg ( jaiphal ) powder

13. 2.5gms/ ½ tsp Oil for basting

14. Salt to taste

15. White pepper powder--5 gms/ 1tsp

Steps

1. Mix the ginger and garlic pastes, white pepper powder and salt. Rub mixture on to the chicken pieces. Set aside for 15 minutes.

2. Beat together egg, cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with the mixture. Keep aside for 3 hours.

3. String together chicken pieces on a skewer an inch apart. Roast

on a charcoal grill for 5 minutes or in a preheated oven at

275 *F for 7 minutes.

4. Remove. Hang skewers for 5-7 minutes to let excess moisture

drip off. Brush with oil and roast again for 3 minutes.

Time: Preparation: 3 ½ hours

Cooking: 15 minutes

To Serve: Serve as a cocktail snack or as an accompaniment with the main course.

Spicy Mango Pickle

Ingredients

1. 3 medium raw firm mangoes-chopped in chunks
2. 1 tbsp crushed mustard seeds
3. 1/2 tbsp crushed fenugreek seeds (methi)
4. 1/4 tbsp aniseed (sauf)
5. 1/2 cup red chilli powder
6. 1/2 cup salt
7. 1/5 cup turmeric powder
8. 1 cup oil (any refined oil)
9. glass, china or earthen pickle jar

Method

1. Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.

2. Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.

3. On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.

4. Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.

5. In a large plastic or glass bowl, mix all the dry ingredients left.

6. Add the mangoes add half the oil mix very well with clean dry hands or a spatula.

7. Transfer to a clean jar and press down lightly.

8. Pour remaining oil on top. Allow to marinate for 10 days before using.

9. Take out in small quantities for use in a small glass jar.

10. The main jar should always have a layer of oil floating on top.

Note:

Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature

Athirasam - Chettinadu Recipes

INGREDIENTS (SERVE TO 4)

· 650 grams raw rice

· 650 grams jaggery

· 1 kg dalda

· ¼ kg ghee

METHOD OF PREPARATION

· Wash and rinse the rice. Strain well and set aside. When dry, powder it.

· Make thick syrup of jaggery and mix it with the flour in slow fire and stir well to avoid lumping.

· Add sufficient ghee while mixing and keep it a side for 2 hrs

· Then, make balls and press it with hand to bring it to flat round shape and fry in dalda till crisp and golden.

· When cold, store in an airtight container.

Medhu Vada - South Indian Dishes

Ingredients

1. 4 cups urad dal
2. 1 cup ordinary rice
3. 1 tsp. ginger grated
4. 1 tbsp. coconut grated coarsely
5. 8-10 whole pepper corns
6. 1 tsp. cumin seeds
7. salt to taste
8. oil to deep fry

Method

1. Wash and soak dal and rice together in plenty of water overnight.

2. Drain, grind to a soft batter, a fine grain should be felt in it.

3. Do not make the batter thin. It should be thick enough to shape vadas.

4. Add all ingredients and beat well with hand to incorporate air.

5. Heat oil, wet palm and take an idli sized lump on fingers palm side up.

6. Make a hole in the middle with thumb.

7. Slip gently into hot oil, repeat for more.

8. Or use a medhu vada press.

9. Fry 5-6 at a time on medium flame.

10. Drain, serve hot with chutney and sambar, or accompany with idli.

Making time: 1 hour (excluding soaking & grinding time)
Makes: 35-40 vadas.
Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients. Add just before making, and continue as above.

Rice Roti - South Indian Dishes

Ingredients

1. 2 cups rice flour
2. 1 cup overcooked soft rice
3. salt to taste
4. water
   

Method

1. Blend the cooked rice to a smooth paste in a blender.

2. Use water as required.

3. Add salt to the flour.

4. Add blended rice paste, knead into a soft dough.

5. Take a ping pong ball sized dough.

6. Roll in some dry flour, pat into a thin chappati.

7. Do the above with your palm or with a rolling pin.

8. Place on a warmed griddle, apply water with hand on upper side.

9. Invert and roast on wetted side till cooked.

10. Invert again and puff up like chappati or on direct flame.

11. Serve hot with saagu, or other gravy vegetable.

Making time: 20 minutes
Makes: 4-5 rotis
Shelf life:Best fresh