Okra Fry|Vendakkai Poriyal|வெண்டைக்காய் பொறியல்

A simple and tasty Okra fry forms a perfect side dish for any rice varieties. Okra is rich in numerous vitamins and minerals and has numerous health benefits like promoting a healthy pregnancy, preventing diabetes, maintaining eye health and healthy skin, constipation, boosts digestion and many more. 

Ingredients

• Okra/Lady's Finger/Vendakkai - 250g
• Onion - 1/2 cup, chopped
• Green Chillies - 1, slit lengthwise
• Tamarind paste - 2 tsp
• Mustard seeds - 1 tsp
• Channa dal - 2 tsp
• Urad dal - 1 tsp
• Curry leaves - Few
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 1 tbsp

Method

1. Wash the ladyfingers and wipe off dry with a clean cloth (otherwise it becomes gooey while cooking). Cut the top and bottom section of the vegetable and cut into small pieces. Keep aside.
2. Heat oil in a pan and add mustard seeds. When the mustard seeds start to splutter, add channa dal and urad dal.
3. Add curry leaves when the dal turns light brown and add onion, green chillies & little salt. Saute till it turns golden brown.
4. Add ladyfingers and mix well. Add tamarind paste & salt and cook in low-medium heat till the vegetable is soft and cooked.
5. Garnish with coriander leaves.

Tips

- Tamarind is added to reduce the stickiness of the vegetable. You can also use curd or lemon juice.

- Add salt only when the vegetable is half cooked, else the salt brings out the water from the vegetable and increases its stickiness.

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Egg Curry without Coconut

This healthy, nutritious and spicy egg curry is prepared with hard boiled eggs, onion, tomato & spices and without coconut. People who don't like hard boiled eggs have to try this recipe. Hard boiled eggs retain more vitamin B-12 than scrambled eggs, so go for hard boiled eggs whenever possible.

Ingredients

• Hard Boiled Eggs - 5
• Onion - 1, medium sized, cut lengthwise
• Tomato - 1, large sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/2 tsp
• Kashmiri Chilli powder - 2 tsp
• Coriander powder - 2 tsp
• Garam masala - 2 tsp
• Egg curry masala - 1 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Curry leaves - Few
• Salt - To taste
• Oil - 2 tbsp

Method

1. Rub the turmeric powder over the boiled eggs so that the skin becomes yellow. It is optional, if you want your eggs to be white you can skip this step.
2. Prick the skin of the eggs with a fork on all sides.
3. Heat 1 tbsp of oil in a pan and shallow fry the eggs in low-medium heat till they turn golden brown. Keep aside.
4. Heat 1 tbsp of oil in a pan and add mustard seeds. Once the mustard seeds start to splutter, add cumin seeds and curry leaves. Fry for few seconds.
5. Add onion & little salt and saute till it turns golden brown.
6. Add ginger garlic paste and fry till the raw smell goes.
7. Add finely chopped tomatoes and cook till it gets mashed.
8. Add turmeric powder, chilli powder, garam masala, coriander powder, egg curry masala & salt and mix well. Cook till the oil comes out of the mixture.
9. Now add the fried eggs and mix well. Add water and cook covered for 5 minutes.
10. Serve hot with Chapathi, rice or as a side dish for biryani.

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Brinjal Rice|Kathrikkai Sadham|கத்திரிக்காய் சாதம்

Brinjal Rice is a delicious South Indian recipe which is quick and easy to make and can be used for lunch box. Brinjals are sauteed in onion and spices and mixed with rice in this dish. Brinjals provide a high amount of dietary fiber and is a good food for weight loss.

Ingredients

• Cooked Rice - 2 cups
• Brinjals - 6, medium sized
• Onion - 1, medium sized
• Ginger garlic paste - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Garam masala - 1 tsp
• Green chillies - 1, slit lengthwise
• Mustard seeds - 1/2 tsp
• Curry leaves - Few
• Salt - To taste
• Ghee - 1 tbsp
• Oil - 1 tbsp

Method

1. Cut the brinjals lengthwise and soak them in water to prevent discoloration.
2. Spread the cooked rice evenly in a wide bowl/plate and mix it gently with ghee and salt. Keep aside.
3. Heat oil in a pan and add mustard seeds.
4. Once the mustard seeds start to splutter add curry leaves, chopped onion and green chillies. Saute well till the onion color changes to light brown.
5. Now add the brinjals & salt and mix well. Cook for 2 minutes.
6. Add ginger garlic paste, turmeric powder & garam masala and cook covered in medium heat until the brinjals are cooked. Sprinkle some water if needed.
7. Now add rice and cook gently without mashing up the rice for 3 minutes in low-medium heat.

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Spinach and Peas pulao

Spinach and Peas Pulao is a great one pot meal which is easy to make. The combined flavour of spinach and green peas makes the dish delicious and also healthy as it is loaded with full of vitamins and minerals.

Ingredients

• Basmati Rice - 2 cups
• Spinach(palak) - 250g
• Green Peas(fresh/frozen) - 1 cup
• Onion - 1, medium sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/4 tsp
• Garam masala - 2 tsp
• Green chillies -1, slit lengthwise
• Cinnamon - 1 inch
• Cloves - 2
• Bay leaf - 1
• Salt - To taste
• Ghee - 1 tbsp
• Oil - 1 tbsp

Method

1. Soak the rice for at least half an hour.
2. Remove the stems of spinach, wash 2 to 3 times and chop them. Keep aside.
3. Heat oil and ghee in a pressure cooker and add cinnamon, cloves and bay leaf. Fry for few seconds.
4. Add finely chopped onions, green chillies and little salt. Saute till it turns golden brown.
5. Add ginger garlic paste and fry in medium heat till the raw smell goes.
6. Add turmeric powder & garam masala and fry for a while.
7. Now add chopped spinach and cook till it wilts.
8. Add green peas, mix well and add 3 cups of water.
9. When it started to boil, add well drained rice and adjust salt to taste.
10. Close the lid and cook for a whistle. Then simmer the stove for 5 minutes and turn it off.
11. Once the pressure is released, mix gently and serve hot.

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Chettinad Chicken Biryani

Chettinad Chicken Biryani is the spiciest and the most aromatic delicious biryani made with fresh ground masalas and spices. The chicken is marinated and cooked in a spicy masala which gives a very distinctive taste unlike the simple chicken biryani.

Ingredients

• Basmati Rice - 2 cups
• Chicken - 500g
• Onion - 1, large sized, cut lengthwise
• Tomatoes - 2, medium sized
• Coconut milk - 1 cup
• Coriander leaves - To garnish
• Cinnamon/பட்டை - 1 inch
• Cloves/லவங்கம் - 2
• Marathi mokku/மராத்தி மொக்கு -2
• Star anise/Annachi mokku/அன்னாசி மொக்கு - 2
• Bay leaf - 1
• Curry leaves - Few
• Mint leaves - A handful
• Fennel seeds/சோம்பு - 1 tsp
• Salt - To taste
• Butter - 1 tbsp
• Ghee - 1 tbsp
• Oil - 2 tbsp

    For the masala

• Ginger - 3 inch piece, cut small
• Garlic - 10 cloves
• Fennel seeds - 1 tsp
• Green chillies - 3
• Red chillies - 2
• Cinnamon - 1 inch
• Cloves - 3
• Mint leaves - 1/4 cup, tightly packed

    For the marination

• Curd - 2 tbsp
• Chilli powder - 2 tsp
• Coriander powder - 2 tbsp
• Turmeric powder - 1 tsp
• Ground masala - Half

Method

1. Grind the ingredients given for the masala into a smooth paste and keep aside.
2. Marinate the chicken with the ingredients given for the marination for 1 hour.
3. Soak the basmati rice for half an hour. (the soaking time depends on the type of rice used, for some types 10 minutes is enough).
4. Heat 2 tbsp of oil and 1 tbsp of ghee in a pressure cooker and add cinnamon, cloves, marathi mokku, anachi mooku, bay leaf, fennel seeds, curry leaves and mint leaves. Fry for a while in low heat.
5. Add onion & little salt and saute till it turns golden brown.
6. Add finely chopped tomatoes and cook till it gets mashed.
7. Add the remaining half of the ground masala and saute well till the raw smell goes.
8. Now add the marinated chicken & salt and cook covered in medium heat till it gets half cooked.
9. Meanwhile, roast the well drained rice with 1 tbsp of butter in a pan in medium heat till the water gets evaporated.
10. Add 1 cup of coconut milk and 2 cups of water to the half cooked chicken and allow it to boil.
11. Add roasted rice and adjust salt to taste.
12. Close the lid and cook for 1 whistle. Then simmer the stove and cook for 6 minutes.
13. Leave aside for 10 minutes after the pressure is released. Mix gently and garnish with coriander leaves.

Tips

- For roasting the rice, you can use ghee or oil if you don't have butter.

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Cilantro Rice|Kothamalli Sadham|கொத்தமல்லி சாதம்

Cilantro rice is a quick and easy lunch box recipe. Coriander leaves are pureed in the food processor and mixed with rice in this recipe. This flavorful dish provides a wide range of health benefits as it is packed with vitamins and minerals.

Ingredients

• Rice - 1/2 cup
• Coriander leaves/Cilantro - 1 cup, tightly packed
• Onion - 1, medium sized
• Ginger - 1 inch
• Green chillies - 2
• Cumin seeds/சீரகம் - 1 tsp
• Urad dal/உளுந்து- 1 tsp
• Channa dal/கடலை பருப்பு- 1 tsp
• Curry leaves - Few
• Salt - To taste
• Ghee - 2 tsp
• Oil - 1 tbsp

Method

1. Cook rice and spread the rice evenly in a wide bowl. Mix it with ghee and salt without mashing up the rice.
2. Grind coriander leaves, ginger, green chillies with little water into a smooth paste. Keep aside.
3. Heat oil in a wide pan and add cumin seeds, urad dal and channa dal. Fry till they change light brown in color and add curry leaves.
4. Add chopped onion and little salt. Fry till the onion turns golden brown in color.
5. Now add the coriander paste and salt. Mix well and cook till the raw smell goes.
6. Simmer the stove and add rice. Mix gently and adjust salt to taste. Serve hot.

Tips

- You can also make the coriander paste in bulk and store in the refrigerator for few days.

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Chicken 65

Chicken 65 is a popular South Indian starter recipe originated in Chennai. It is usually served as a snack or as a side dish for non-veg meals. This spicy, deep fried chicken dish is an all time favourite for most of them.

Ingredients

• Chicken - 1/2 kg
• Ginger garlic paste - 1 tsp
• Coriander powder - 2 tsp
• Chilli powder - 3 tsp
• Pepper powder - 1/2 tsp
• Cumin powder - 1/4 tsp
• Turmeric powder - A pinch
• Corn flour - 2 tsp
• Rice flour - 1 tsp
• Red food color - A pinch
• Lemon juice - 1 tbsp
• Egg - 1
• Salt - To taste
• Curry leaves - Few
• Green chillies - 2
• Onion - To garnish, cut lengthwise
• Oil - To deep fry

Method

1. Marinate chicken with all the ingredients except curry leaves, green chillies, onion and oil for 2 hrs in the refrigerator.
2. Heat oil in a kadai and fry the curry leaves & green chillies. Keep aside.
3. Deep fry the marinated chicken till it becomes golden brown.
4. Garnish it with onion and fried curry leaves & green chillies.

Tips

- Egg coats the chicken and keeps the chicken soft, tender and juicy.

- If marinating time is longer than 1 hour, place the marinating chicken in the refrigerator.

- It tastes better if the chicken is marinated for atleast 30 minutes.

- Frying curry leaves and green chillies in the beginning adds more flavour to the chicken.

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Coconut Chutney|Thengai Chutney|தேங்காய் சட்னி

Coconut chutney is an easy and famous South Indian recipe which is served as a side dish for lot of snacks and breakfast items. You can do lot of variations in making of this chutney. Each of them tastes unique and equally good.

Ingredients

• Grated Coconut - 1 cup
• Roasted gram/பொட்டுக்கடலை- 1/2 cup
• Ginger - 1/2 inch
• Garlic - 3 cloves
• Green chillies - 2
• Coriander leaves - 2 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Curry leaves - Few
• Salt - To taste
• Oil - 2 tsp

Method

1. Start grinding grated coconut, roasted gram, ginger, garlic, green chillies, coriander leaves and salt together adding little water.
2. Then add more water and grind into a fine paste. Transfer the contents into a bowl.
3. Heat oil in a small pan and add mustard seeds.
4. Once it starts to splutter, add urad dal and fry for few seconds. Then add curry leaves and pour this into the bowl.
5. Serve immediately.

Tips

Some of the variations are:

• Substitute green chillies with red chillies.
• Increase/decrease the quantity of roasted gram.
• Skip ginger or garlic or both.
• Skip coriander leaves.

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Chicken Drumsticks

These delicious and healthy oven baked chicken drumsticks are prepared by coating chicken drumsticks in yogurt and seasoned with Indian spices and baked in the oven. Yogurt keeps the chicken tender and tasty. Kids love these and great for picky eaters.

Ingredients

• Chicken drumsticks - 4
• Yogurt - 1/2 cup
• Lemon juice - 1 tbsp
• Ginger garlic paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Garam masala - 1 tbsp
• Cumin powder - 1/2 tsp
• Pepper powder - 1/2 tsp
• Corn flour - 2 tsp
• Salt - 1 tsp
• Olive oil - 1 tbsp

Method

1. In a wide bowl mix all the ingredients well except chicken and olive oil.
2. Remove the skin and make 3 deep cuts in each drumstick and completely cover the chicken with the mixture.
3. Marinate the chicken in refrigerator for at least 1 hour.
4. Preheat the oven to 400ºF(200ºC).
5. Brush the oil over the bottom of the baking tray or line a foil in the tray and brush the oil. Cook in the oven for 30 minutes.
6. After 30 minutes, turn over the chicken and apply any remaining marinade. Cook for another 30 minutes in the oven.
7. Serve hot.

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