vankaya jeedipappu koora/Brinjal Cashew curry

/ BriRequired:

Brinjal/vankayalu : 1/2 Kg

Cashew/jeedipappu : 1/4 cup

Tomatoes : 2

Oil : 2 tspn

Salt - acc to taste

turmeric - pinch

chillipowder - acc to taste

Spice:

fist ful garlic pods
red dry michi - 5

Seasoning:

mustard seeds - 1tspn
curry leaves - few
chana dal - 1 tspn
urad dal - 1 tspn
jeera - 1 tspn


procedure :

1. Cut brinjal into required size pieces and put them in cold salt water to avoid them from getting bitter and dark

2. Now turn on stove ,put kadai,heat oil, add the seasoning ingredients
3.Add brinjal pieces and pinch of turmeric and allow them to get cooked
4. Now add salt,chillipowder and allow it to get cooked
5. Now make a small space in between cooking brinjal pieces and put the chopped tomatoes

6.Close the lid and allow them to cook for some time

7.Cook till the tomatoes are soft enough and then mash tomatoes and stir

8. add cashew at this point ( dont fry cashews before adding coz,they will turn hard)

9. cook for some time and then at end garnish with cilantro.

Its that simpleeee !!!

Dosakaya Tomato Rotu pacchadi / yellow cucumber&tomato coarse pickle

Required :

1.Dosakaya : 1/2 piece ( Chopped )

2.Tomatoes : 3 ( chopped )

3.green mirchi : 3

4. garlic : 3 pods

5. Jeera : 1 tblsp

6. Salt : acc to taste

7. oil : 2 tspn

For seasoning:

Mustard seeds – 2tsp
Curry leaves- few
Chana dal – 1tsp
Urad dal – 1tsp
Cumin seeds – 1tsp
Mustard seeds – 1tsp
Red chillies – 4
Oil – 1

Procedure :

1. Switch on the stove, place a kadai and heat oil in it and fry the green mirchi for 3 mins and keep them aside
2. Add doskaya pieces and let them get cooked with closed lid
3. Once they r cooked add the chopped tomatoes and let them turn soft
4. Once tomatoes and dosakaya is cooked, turn off the stove  and allow it to cool at room temperature
5. Now in a blender , first blend fried mirchi,jeera and salt
6. Now add the tomatoes and doskaya mixture,garlic pods and blend coarsely
7. place a kadai on stove ,add a spoon of oil
8. Add the ingredients under seasoning and put this seasoning on the blended chutney.

Its done !!! Enjoy it with dosa,idli or hot rice

Spicy Paneer Chatpat

Paneer Chatpat:

Paneer - 150 gms
Curd - 1 cup
Onion - 1
Tomato - 1
Ginger and garlic paste - 1 tsp
Turmeric powder - 1/2tsp
Garam masala powder - 3tsp
Chilli powder - 4tsp
Oil - 1 tbsp
Salt to taste

Method:
Cut the paneer into small cubes and take a bowl and add the curds, turmeric powder, chilli powder, garam masala powder and salt into it and shake it well and keep the paneer marinated in it for an hour.
Grind onion, tomatoes and ginger/garlic in to a fine paste and keep aside.
Take out the paneer from the curd mixture and deep fry them.
Now take a pan and add some oil and after it becomes hot add the paste into it and fry it nicely until golden brown.
Then add the curd mixture and salt into it and fry it for some time until both the mixture gets blended well.
Add the fried paneer and bring to a boil and serve this hot Indian recipe of Paneer Chatpat with roti or paratha.


Tasty and spicy chatpat is ready !!!!!

Spicy Chicken fry in coconut milk

Ingredients :



Yummy fried chicken ready to serve hott !!!

 Chicken                     1 Kg
Lemon juice             1 1/2 tablespoons
Ginger paste             3/4 teaspoon
Garlic paste              3/4 teaspoon
Turmeric powder     1/2 teaspoon
Salt to taste
Coconut, scraped     1 1/2 cups
Coriander seeds       1/2 tablespoons
Black peppercorns   15
Cumin seeds             1 1/2 teaspoons
dry chillies                10
oil                              3 tablespoons
Onions, chopped      3 medium
Mustard seeds          1/2 teaspoon
Curry leaves             10
Garlic, chopped       8 cloves
Tamarind pulp          1 1/2 teaspoons
Coconut milk           3/4 cup


Procedure:

1. Marinate chicken with lemon juice, ginger-garlic paste, turmeric powder and salt for an hour.
2. To make the masala dry roast coconut to a light brown. Lightly sauté coriander seeds, black peppercorns,cumin seeds and red chillies in two teaspoons of oil.
3. Grind these along with roasted coconut and half the onions to a fine paste using a little water if required.
4. Heat remaining oil in pan.
5. Add mustard seeds and curry leaves. When the seeds splutter, add garlic and remaining onions and sauté for five minutes on low heat.
6. Add ground masala and sauté for five minutes till a nice aroma is given out.
7. Add marinated chicken. Stir well and adjust salt.
8. Stir, cover and cook for ten minutes. Add tamarind pulp and stir well.
9. Add coconut milk and allow it to cook
10. when you find the chicken is cooked, turn the stove to High and cook so that it wont stick to the non stick pan.
11. Then the chicken looks like it is in the image here...yummy fried chicken
12. serve it hot with roti or rice.