HOTCHULHA

Ingredients:

• Chicken Pieces – 1 lb
• Tomato – 1 large – Cut into small pieces
• Onion – 1 medium – Cut into small pieces
• Green Chillies – 8 – Cut into small pieces
• Green Tamarind Paste – 5 Table Spoons
• Ginger garlic Paste – 2 Table Spoons
• Turmeric Powder – 1/4 Tea Spoon
• Clove Powder – 1/4 Tea Spoon
• Chilly Powder – 1.5 Table Spoon
• Salt to taste
• Oil
• Coriander leaves

Method:

1. Take a Skillet and pour oil. Let it bring to a heat and put the green chillies & onion and fry until they look translucent and then put the ginger garlic paste.
2. Let it saute until the raw smell goes off.
3. Now lower the heat a bit and put turmeric, chilly powder, clove powder and salt and saute.
4. Put the tomato pieces and green tamarind paste mix and pour 1 cup of water and add Chicken pieces and mix it well. Let it cook on medium heat until all the water is evaporated.
5. You need to let the curry to burn a little bit(means let the bottom Masala on the skillet become little brown)
6. Put the Cilantro.

Tip: Don’t grind the tamarind to a paste. Grind it coarsely. You should have a texture when you put this in Curry.

Serve it with hot white rice.

My Paternal grandma is such a great cook who always makes all hot and spicy food specially in winter months and during rainy days.

Although my mom is a good cook, we always look forward to eat spicy food from my Grandma especially my dad loves her hot and spicy Hara Emli ka Machhi(Green tamarind with Fish).

Ingredients:

• Fish – 1 lb
• Tomato – 1 large – Cut into small pieces
• Onion – 1 medium – Cut into small pieces
• Green Chillies – 8 – Cut into small pieces
• Green Tamarind Paste – 5 Table Spoons
• Ginger garlic Paste – 2 Table Spoons
• Turmeric Powder – 1/4 Tea Spoon
• Fish Masala Powder – 1/4 Tea Spoon
  •  Methi – 10
  • Curry Leaves – 20
  • Coriander- 1 Table Spoon
  • Cumin – 1 Table Spoon
  • Dry roast the above 4  and store in a air tight bottle.
• Chilly Powder – 1.5 Table Spoon
• Salt to taste
• Oil
• Coriander leaves

Method:

1. Take a Skillet and pour oil. Let it bring to a heat and put the green chillies & onion and fry until they look translucent and then put the ginger garlic paste.
2. Let it saute until the raw smell goes off.
3. Now lower the heat a bit and put turmeric, chilly powder, fish masala powder and salt and saute.
4. Put the tomato pieces and green tamarind paste mix and pour 1 cup of water and add  Fish pieces gently. Let it cook on medium heat until all the water is evaporated.
5. You need to let the curry to burn a little bit(means let the bottom Masala on the skillet become little brown)
6. Put the Cilantro.

Tip: Don’t grind the tamarind to a paste. Grind it coarsely. You should have a texture when you put this in Curry.

Serve it with hot white rice.

Tags: Fish, Tamarind

Ingredients:

• Eggs – 4
• Milk – 1 Cup
• Green Chilly – 2 fresh finely chopped
• Cilantro – 2 Table Spoons – Fresh finely chopped
• Salt  to Taste
• Pepper – 1/4 Tea Spoon Freshly Ground
• Bread Slices – 6
• Oil to Fry

Method:

1. Break the eggs into a bowl and whisk together. Add milk little by little and whisk again.
2. Add the Chillies, Cilantro, hot sauce, Salt and Pepper
3. Cut the Bread Slices in diagonally and soak them one at a time in egg mixture
4. Heat the oil in a griddle and fry the bread slices over a medium heat turning them until they are golden brown.
5. Drain off any extra oil as you remove the toast and serve immediately.

Tip: Serve this with tomato ketchup. I am sure kids will ask you again & again for this. Have fun.

Ingredients:

• French cut Beans – 1 lb
• Moong Dal – 1 Cup
• Green Chillies – 10
• Zeera – 1/4 Tea Spoon
• Amchur Powder – 1/4 Tea Spoon
• Tadka Seeds – 1 Table Spoon
• Curry Leaves – 10
• Salt to taste
• Oil

Method:

1. Boil French cut Beans for 5 minutes and keep them aside
2. In a Grinder, put the Moong Dal, Green Chillies and Zeera, then Grind them Coarsely.
3. In a pan put the oil and then put the Tadka with Curry Leaves and then add Boiled Beans and let it fry for 5 minutes.
4. Now it s time to add Coarsely ground Moong Dal mix and Salt  to Beans and fry it for another 5 to 10 minutes and finally add Amchur and mix it well.

Ingredients:

• Moong Dal – 1 Cup
• Green Chillies – 5
• Rice – 1/4 Cup
• Zeera – 1/4 Tea Spoon
• Zinger – 1/2 Inch
• Salt to Taste

Method:

1. Soak the first 5 items from the top for 2 hours and grind it finely.
2. Put the salt as per your taste and then Make yummy Dosas.

Ingredients:

• Cooked Basmati Rice – 1 Cup
• Tadka Seeds – 1 Table spoon
• Gren Chilies – 2 cut into small pieces
• Curry Leaves – 10
• Salt to taste
• Oil to Fry

Method:

1. In a large pan put 3 table spoons of oil then put the tadka seeds when they crackles, put the Green chilies, a pinch of salt and saute it for2 minutes on low heat.
2. Now put the cooked rice and mix gentley and keep on the heat for couple of minutes.

It goes very well with any gravy curry or curd.

Tags: Rice

Ingredients:

• Toor Dal – 1 Cup
• Onion – 1/2 big – cut into small pieces
• Tomato – 1 big cut into big pieces
• Shallots – 10 peeled
• Dosakaya – 1/4 – Cut into big pieces
• Drumsticks – 8 pieces
• Turmeric Powder – 1/2 Tea Spoon
• Red Chilly powder – 1 Table Spoon
• Curry Leaves – 12
• hing – Large Pinch
• Tadka Seeds – 1 Tea Spoon
• Dry Red Chilly – 4 whole
• Coriander Leaves – Handful
• Tamarind – Small lemon size – Soak it in 2 cups of water
• Home made sambar powder – 3 Table Spoons

Method:

1. Pressure cook the Tood Dal with 2 cups of water and keep it aside. Once it is cooled, soften Toor Dal little bit(Not so much as paste)
2. Take the juice of Soaking Tamarind and keep it aside.
3. Now in a pan, pour 4 table spoons of oil and then the tadka seeds, hing, curry leaves, dry red chillies and saute for one minute and put the veggies, turmeric powder, Chilly Powder, salt and 2 Glass of water and let it cook for 20 minutes.
4. Once you think the Veggies are tender, pour the Toor Dal & Tamarind Juice.
5. In a 1/4 cup of water mix the home made sambar powder and mix it well.
6. Pour this mix in the pan.
7. Let it cook until it is thick and bubbly.
8. Garnish with Coriander leaves.

Serve this with Idly or Plain white rice.

Ingredients:

• Wheat Flour – 2 Cups
• Warm Milk – 1 Cup
• Oil – as needed
• Salt to taste

Method:

1. Blend the Flour with oil, salt and Warm Milk and Knead for 5 minutes
2. (Tip: The more you Knead the Dough, the softer the Roties are)
3. Make Portions and coat lightly with Flour and Roll out into flat discs, flouring the Board as necessary.
4. Heat the Griddle and Shallow fry the Roties with Oil.
5. Serve hot Rotis with your desired side dish or my favourite Beetroot Gravy.

Ingredients:

• Ghee -4 Table Spoons
• Soji – 1.25 Cup(1 1/4 Cup)
• Sugar – 1 cup
• Warm Milk – 2 Cups
• Raisins – 20
• Cashew Nuts – 20
• Dry Coconut – 1/4 Cup
• Poppy seeds – 1/2 Table Spoon
• Cardamom – 1/4 Tea Spoon
• Food Color – Large Pinch

Method:

• Fry all Dry nuts and Fruits, poppy seeds, Coconut in one Table Spoon of Ghee and keep it aside.
• In a pan, put the remaining ghee and the Soji and Saute until it becomes little brown.
• Now reduce the heat and add Sugar and stir until Sugar melts.
• Pour the warm milk and cover the pan and cook until the Soji is cooked.
• Remove from the heat and put the Dry Fruits, nuts mix it alond with Cardamon powder and Food Color.