Meal haven

Brinjal Drumstick and Potato Masala

Kathirikkai Murungai Thokku is a semi-dry curry which is flavourful and can be served with rice of any kind lemon rice, plain rice or coconut rice. It can also be served with dal, rice or chapathi.

Ingredients:

Brinjals – 3 medium

Potato – 1 big (diced)

Drumstick – 2 (cut into medium long pieces)

Onion – 2 Big (chopped)

Tomato – 2 medium

Ginger garlic paste – 1 tsp

Turmeric powder – 1/2 tsp

Chillie powder – 1 tsp

Coriander powder – 1 1/2 tsp

Curry leaves – 2 sprigs

For seasoning:

Sesame oil or any cooking oil – 1/2 tbsp

Mustard seeds – 1/2 tsp

Chana dal/Bengal gram dal – 1/4 tsp

Curry leaves – 4 or 5 leaves

Hing – a pinch

Ingredients:

Add oil to a pan. When it becomes hot, add the mustard seeds, chana dal, hing and curry leaves. Add the chopped onions and saute till they turn pink in colour. Add the ginger garlic paste and saute again till the raw smell disappears. Next, add the chopped tomatoes and curry leaves and saute until they turn mushy. Now add the turmeric powder, coriander powder and the red chillie powder and saute it again for 3 – 4 minutes sprinking a little water in between.

Add the drumstick, brinjal and the potatoes and stir. Add 1/2 cup of water and close. Let it cook for 6 – 7 minutes until the water has absorbed. Keep stirring in between so that it does not burn. Swtich off the flame and serve.

Garnish it with coriander leaves.

Appam without Yeast

Breakfast

Appams are lacy soft hoppers made from fermented ground rice. They are served with sweet coconut milk in Tamilnadu and in the State of Kerala, they are known as palappams. Palappams are served with vegetable or meat stew. At home, we make appams without yeast and they are devoured with sweetened coconut milk.

Ingredients:

Raw Rice – 1 3/4 cups

Idli rice/boiled rice – 1 1/4 cups

Fenugreek seeds/Methi – 3/4 tsp

Udad dal – 1 tbsp

Cooked raw/boiled/basmati rice – 1 tbsp

Grated coconut – 2 tbsp

Soda bi-carbonate – 1/2 tsp

Salt – to taste

Preparation

Soak both the raw rice and the idli rice overnight for 5 – 6 hours. Grind it to a smooth consistency alongwith grated coconut and cooked rice in a wet grinder or mixie. Transfer to a wide and tall container as otherwise, the batter may overflow when it ferments.

Add salt and ferment it overnight for 10-11 hours. The batter is ready to make appams when it rises up and is fermented the next day.

To make the appams:

First, mix the soda bicarb with 1 tsp of water so that it dissolves well. Take little batter which is enough for about 6 appams (6 ladles) and add the soda into it. Mix it well and rest it for about 5 minutes. You need to mix the soda again for the next 6-10 appams as keeping the batter mixed with soda for a long time does not yield fluffy appams. Also, note that you cannot store the batter into which soda has been added.

Take a shallow pan/kadai with handles and smear some oil on the kadai. A typical appam pan works best for this though you can also use a non stick tava/iron tava. Pour a ladle full of batter and turn and swirl it slowly in circles so as to spread the batter. You can drizzle a few drops of oil, if you prefer.

Cover the pan and let the appam cook till the base becomes slightly golden in colour.

Remove and serve appams hot. You can serve these appams with potato stew or any meat curry also.

To make mutta/egg appams:

After you pour a ladle full of batter into the pan, swirl it gently in a circular motion to spread the batter around. Close it for a few minutes to let the appam cook a little. Open the lid and break an egg on the appam. Sprinkle pepper powder and salt and close it again to let it cook. Once it is done, take it out gently and serve.

Dynamite Prawns

Snacks

This starter served at PF Chang’s is so popular that almost every table in the restaurant has this dish. I have tasted it a couple of times and it is one of my favourite starters. It is easy to make and is ready under 30 minutes.

Ingredients

Prawns (peeled and deveined ) – 15-20

White Sesame Seeds – a few for garnish

Black Sesame Seeds – a few for garnish

Spring Onions – 1 sprig

For the batter:

Corn flour – 4 tbsp

All purpose flour – 1 tbsp

Pepper powder – 1/4 tsp

Garlic powder – less than 1/4 tsp (optional)

For the Sauce 1:

Mayonnaise – 1/4 cup

Sriracha or any hot sauce – 2 1/2 tsp

Tomato ketchup – 1 1/2 tsp

Honey – 1/2 tsp

White vinegar – 1/2 tsp

Sesame oil – 1/4 tsp

Sauce 2 (Alternative Sauce)

Alternatively, you can use Thousand Island sauce and Thai/Any Sweet chillie sauce insteadof mayonnaise, ketchup and honey. Personally, I prefer this sauce to the mayo one.

Thousand Island Sauce – 3 tbsp

Any Sweet Chillie Sauce – 2 tbsp

For the marinade :

Beaten Egg – 1

Soya sauce – 1/2 tsp

Salt – 1/4 tsp

Chillie powder – 1/4 tsp

Grated Garlic or garlic powder – 1/2 tsp

Preparation:

Wash and keep the prawns aside.

In a wide bowl, add the chillie powder, soya sauce, salt, beaten egg, garlic and whisk all of it. Add the prawns and make sure it is well coated.

In another bowl, add pepper powder, corn flour, all purpose flour and salt. Mix well and keep it aside.

Heat oil in a frying pan. Add shrimps covered in the egg mixture, one by one to the cornflour bowl and coat it well. Make sure to dust off or shake off the excess flour and drop it into the hot oil. Deep fry on medium heat for about 1 minute pers side and cook the other side. Make sure not to overcrowd the pan. Remove immediately and drain on paper towels.

Toss the fried shrimps into the bowl with sauce and mix with a spoon. Garnish it with black sesame seeds, white sesame seeds and spring onions. Serve hot.

Sweet Corn Chicken/Vegetable Soup

Non-Vegetarian

A favourite among many and popular among children, this Chinese soup is simple to make and delicious.

Ingredients:

Boneless chicken breast or vegetables – 200 gms

Chicken stock/Water – 1 litre or 3 cups

Sesame oil – 1 tsp

Chopped ginger – 1/4 tsp

Chicken stock /Vegetable cube – 1

Canned creamed corn can – 1 (375 g)

Cornflour – 2 tbsp

2 egg whites

Soya sauce – 1 tsp (optional)

Vinegar – 1/2 tsp (optional)

White pepper (preferable) or black pepper powder – 1/2 tsp

Spring onions chopped – 2 stalks

Salt – to taste

Preparation:

Chop the chicken into fairly big pieces and keep it aside. Beat the white of the eggs in a bowl and keep.

If you are using vegetables, you can replace the chicken with carrots, beans, and peas.

Heat oil in a pan. When it becomes hot, add the finely chopped ginger, white pepper powder and little of the spring onions. Add the chopped chicken pieces and saute. Add 1 litre of the chicken stock or water and boil till the chicken becomes tender. Using a tong, take out the chicken and shred it into pieces. Lower the flame and add it back into the pan alongwith the cream style corn. Adjust the seasonings of pepper and salt.

Mix the cornflour with slightly warm water (1/4 cup) and add it to the soup, stiriing continously. Then, add the beaten egg white slowly stirring in the same direction. The egg whites will form thin white threads in the soup. You can add soya sauce and vinegar at this point, which is optional.

Put off the flame. Garnish with spring onions and serve.

Stuffed Peppers

Non-Vegetarian

The flavour of the coloured bell peppers is subtle enough to pair it with meat or any veggie filling. I have stuffed it with minced meat but you may also stuff it with mashed potatoes or any flavoured rice and meat or veggies.

You can also serve the leftover minced meat with roti/chapathi or add it to pasta or use it as a filling for samosas.

Ingredients:

Cooking oil – 2 tbsp

Onion – 3 big

Tomato – 2 medium

Store bought tomato paste – 1 tbsp (skip if you do not have)

Mint leaves – 2 sprigs

Coriander leaves – 2 sprigs

Ground mutton – 1 kg

Ginger garlic paste – 4 tsp

Bay leaf – 2

Cardamom – 2

Cinnamon stick – 2 ( 1/2 inch piece)

Turmeric powder – 1 tsp

Chillie powder – 1.5 tsp

Coriander powder – 1 tsp

Potato – 1 diced

Green Peas (frozen or fresh) – 1 cup

Water – 1/4 cup

Salt to taste

Garam masala powder – 1/4 tsp

For the stuffing

Coloured Peppers – 6 (red, yellow or orange)

Oil – 1 tbsp

Mozarella Cheese – 2-3 tbsp

Preparation:

Wash the kheema. Add 1/2 tsp turmeric powder and 1/4 tsp salt and keep aside.

In a pan, heat oil. Once the oil is hot, add all the whole spices- bay leaves, cardamom pods, and cinnamon sticks. Once the spices have released their aromas, add the sliced onions and saute well. When the onions have turned slightly brown in colour, add the ginger garlic paste and saute for 3 – 4 minutes until the raw smell dissappears.

Then, add the chopped tomatoes, coriander leaves (reserve a little for garnish) and mint leaves and saute again till the tomatoes become pulpy. Add the store bought tomato paste and . turmeric powder, chillie powder and coriander powder. Saute well for 3 – 4 minutes and add the diced potatoes and peas. Saute again and add the minced meat and saute for 5 minutes. Add 1/4 cup water and let it cook for a good 8-10 minutes on low flame. Add garam masala powder and put off the fire. Garnish with coriander eaves.

To assemble the bell peppers/capsicum

Cut the top portion of the bell peppers and scoop out the seeds from inside the peppers. Fill the peppers with the meat mixture and top each with a sprinkle of Mozarella cheese. Brush the bell peppers with little oil and cover with foil and bake at 160 degree C for 20 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 5-10 minutes.

Prawn Biriyani

Rice

Ingredents

Prawns – 1/2 kg

Green chillies sliced lengthwise -2

Ginger garlic paste – 1/2 tbsp

Red chillie powder – 1 tsp

Rice – 2 cups

Medium sized Onions – 4 sliced

Mint leaves – 9 – 10 leaves chopped

Coriander leaves – 3 stalks chopped

Cardamom – 1

Cinnamon – 1/2 inch

Cloves- 2

Saunf – 1/4 tbsp

Bay leaf – 2

Salt to taste

Ghee – 2 tbsp

Oil – 1 tbsp

Water – 2 1/2 cups

For the paste

Saunf – 1/4 tbsp

Cardamom – 2

Cloves – 1

Cinnamon – 1/2 inch

Small Onion – 1 chopped

Green chillies- 2

Ginger garlic paste – 1/2 tsp

Coriander leaves – 2 stalks

Mint leaves – 5 – 6 leaves

Small tomato – 1

Coconut – 1 1/2 tbsp

Preparation

Clean and devein the prawns. Marinate it with 1/4 tsp turmeric powder and little salt and keep it aside.

Soak basmati rice for 20-30 mins. Then, drain the water out and keep it aside. Heat 1/2 tsp oil and 1 tbsp ghee. Add the drained rice and saute for about 10 mins and keep aside.

Heat little oil again . To make the paste, add whole garam masala, chopped onions and saute. Then in goes the g.chillies. ginger garlic paste and saute for a good 6-7 minutes. Add cor leaves.mint leaves and one small tomato (optional).Grind it along with little coconut to a fine paste. Keep it aside.

Heat oil and ghee, add sliced onions, slit g.chillies,whole garam masala (mentioned above), mint leaves, cor leaves, and fry well.Then add ground paste and giner garlic paste and saute well for 5 minutes till the raw smell disappears. Add the red chillie powder and the prawns and fry till the colour changes. This may only take about 3 – 4 minutes. Do not cook it for long as the prawns may become rubbery. Add water and let it boil. When it starts to boil, add the fried rice to it , salt and cook.

Keep the flame on high and do not cover. When the rice starts to show up on top and 3/4 th of the water has been absorbed, take it off the flame. Heat a iron tava and when it becomes hot, place the closed pot with the biryani on the tava. Keep the flame to the lowest and let it cook for about 15 to 20 minutes.

If you do not have an iron griddle, you may place the biriyani pot/pan on very low small flame and cook it for 15 – 20 minutes. Check in between to make sure that it does not burn.

Serve hot with raita.

Tomato Soup

Vegetarian

A rich and creamy soup which is loved by all…..

Ingredients:

Olive oil – 1/2 tbsp

Butter – 1 tbsp

White big onion – 1 finely chopped

Garlic cloves – 3-4 peeled

Vegetable broth or water – 1/2 cup

Full fat milk – 1 1/2 cups

Tomatoes – 4 big

Sugar – 1/4 tsp

Thyme – 1 spig/Basil – 2 – 3 leaves

Chillie flakes – 1 tsp

Salt – As required

Freshly ground black pepper – 1 tsp

Preparation:

Heat the oil and melt the butter in a wide bottomed pan. Add the chopped onions and saute it till it is slightly browned. Then, chop garlic and add it to the pan and saute it. Add chopped tomatoes and chillie flakes and saute it till the tomato becomes pulpy. Add the milk and water and let it cook. Check the seasoning (salt and pepper). When it cools down, blend it in a mixie. Serve hot with croutons and garnish of basil or thyme .

To make a richer soup, combine 1/2 cup fresh cream or sour cream with 1/2 tsp minced fresh thyme/basil. Add a dollop to every serving.

Chicken Schezwan

Non-Vegetarian

A perfect blend of chicken and bell peppers with sweet, savoury and spicy sauces. You can also substitute the chicken with cottage cheese (paneer) or cauliflower and the bell peppers with broccoli.

Ingredients:

For Marinade:

Boneless chicken – 500 gms

Egg – 1

Pepper powder – 1/2 tsp

Corn starch – 1/4 cup

Soya Sauce – 1 tsp

Salt – as required

For Stir Fry

Oil – 3 tbsp

Red or Green or Orange Bell Pepper – 1 (cut into big squares)

Dried Red Chillie – 1 long

Garlic chopped fine – 5 to 6 cloves

Ginger chopped fine – 3/4 inch piece

Green chillie chopped fine – 1

Red Chillie paste – 2 tsp or as per your taste

Spring Onion – 2 sprigs for garnish

Sesame seeds – (for granish) -optional

For Sauce

Soy sauce – 1 1/2 tbsp

Tomato ketchup – 3 tbsp

Tomato paste store bought – 2 tsp

Hoisin sauce – 1/2 tsp (optional)

Ground Schezwan Pepper Corn or Ordinary black Pepper powder – 1/2 tsp

Rice wine Vinegar – 1 tsp

Sugar – 1/2 tsp

For the paste

Long Red chillies – 5

Medium Hot Water – 2 tbsp

To make the red chillie paste, soak the red chillies in water for 30 minutes and drain. Blend them in a mixie jar to a smooth paste. Keep aside.

Make a sauce of all the ingredients and keep it aside in a bowl.

Preparation:

Clean and wash the boneless chicken. Cut it into small cubes and keep it aside. beat an egg and add it to the chicken alongwith the corn flour and pepper powder. Deep fry the chicken in batches and keep it aside.

In a pan, add oil and heat it. Add the finely cut green chillies, finely cut ginger and garlic and saute on high flame for 2 minutes. Into it, add the long red chillie and bell peppers and saute for a minute and then, add the sauce and saute it again on high flame for 2 minutes. Add half of the red chillie paste (can store the other half of the paste in fridge for 3 – 4 days) and saute well for a minute until the raw smell goes off. Next, add the fried chicken pieces into it and mix well to coat the chicken pieces. Stir it again for 2 – 3 minutes. Switch off the flame and add chopped spring onions and sesame seeds.

Serve hot with fried rice.

Milagu Kuzhambu/Pepper Curry

Vegetarian

A spicy curry which is prepared using black pepper, tamarind and garlic. Made during rainy seasons or to combat a runny nose or cold, this curry should be had with hot rice and a tsp of ghee.

Ingredients:

Whole Red Chillie – 1

Garlic cloves – 4

Tomato – 1/2 medium size

Onion – 1/2 medium size

Whole Pepper – 2 tsp

Coriander seeds – 1/2 tsp

Tamarind – a small ball

Grated Coconut – 6 tsp

Turmeric powder – 1/2 tsp

Oil – 2 1/2 tsp

Salt as needed

For seasoning:

Mustard – 1/2 tsp

Udad dal – 1/4 tsp

Methi seeds -1/4 tsp

Jeera/Cumin seeds – 1/2 tsp

Curry leaf – 1 sprig

Preparation:

Soak the tamarind in half cup of warm water. Chop the onions and garlic finely. Also, chop the tomatoes and keep it aside.Heat a pan and add 1/2 tsp of oil. Add the coriander seeds, red chillie and peppercorns and saute well till it turns slightly brown in colour. Then, add the coconut and put off the flame. Do not saute but only stir it once and take it off immediately. When it cools down, grind it to a smooth paste in a mixie.

In the same pan, add 2 tsps of oil. Add the items listed under ‘seasonings’ and saute until the dals turn slightly brown. Then, add the onions and saute until it is pink in colour. Next, add the garlic and saute well, followed by chopped tomatoes. Then, add the ground paste and saute for 5 minutes until the raw smell disappears. Add 2 cups of water and the tamarind water (squeeze the tamarind pulp and add only the water) and boil for 5-7 minutes on low flame. Adjust the seasoning and remove from the flame.

You may serve this with hot rice and a dollop of ghee.

Pesto and Mushroom Toast

Breakfast

A quick-fix breakfast which is simple and tasty.

Ingredients:

Bread slices – 4 (Preferably Ciabatta or Sour Dough)

Basil pesto – ½ cup

Button Mushrooms – 10-12

Pepper – ½ tsp

Salt – a pinch

Thick Soy Sauce or Tamari – ½ tsp

Oil – 2 tsp

To make pesto

Basil – 1 cup

Pine nuts – ¼ cup or Walnuts (10-12 )

Lemon juice – ½ tsp

Salt – to taste

Garlic – 2 small cloves

Pepper powder – ¼ tsp

Extra virgin olive oil – 2 tsp

Parmesan cheese – ¼ cup (optional) though I didn’t use it

Preparation:

Add all the ingredients except the basil leaves and blitz it in a food processor or a mixie to a fine paste.
Lastly, add the washed and chopped basil leaves and grind.

Wash and chop the mushroom lengthwise about 1 inch thick pieces. Heat a pan and add oil. Place the
cut slices of mushroom on the pan and let it cook. When it turns brown, flip it to the other side. Sprinkle
pepper and salt to it before taking it out, to a plate. Heat the pan again and add the thick soya sauce to
it. Add the mushrooms and stir it quickly so that the sauce coats the mushrooms. Take it out
immediately.

Toast the ciabatta bread slices in a pan to a golden colour. Spread the pesto on it. Arrange the
mushroom slices on it and season with more pepper powder, if needed.

Note: If you do not have tamari, use thick soya sauce which is more thicker and sweeter than the light soya sauce.