HOTCHULHA

Ingredients:

• Cabbage – 2 Cups
• Tamarind – small lemon size
• Zeera – ¼ Teaspoon
• Green Chillies – 8
• Garlic Cloves – 2
• Tadka Seeds – 1 Tablespoon
• Curry Leaves – 1 Stem
• Oil – 2 Tablespoons
• Salt to taste.

Method:

1. Cut the cabbage into big pieces and boil this in  2 cups of water for 10 minutes, drain it and keep it aside.
2. In a small pan put 1 teaspoon of oil and fry green chillies, zeera & tamarind and let it cool.
3. In a food processor, put these fried stuff along with garlic cloves, cooked cabbage and salt and grind it to fine paste and take this in a bowl.
4. In a small pan put the remaining oil and bring it to heat and put tadka seeds and curry leaves.
5. Once they crackel, put this in ground chutney paste and mix it well.

It goes well with Rice & Dosas or Roties.

Ingredients:

• Tilapia  Fish – 2 Pieces
• Homemade vegetable Stock – 2.5 Cups
• Homemade marinara Sauce – 1 Cup
• Cilantro – ½ cup – to garnish

Method:

1. In a shallow pan put the vegetable stock and heat it to 160 degrees.
2. Put Cris cross slits on the fish so that it won’t curl up when you put this in hot stock.
3. Now gently slide the fish pieces into the stock and cook it for 8-10 minutes on 160 degrees. Do not over cook the fish. Once it is cooked, take the fish into a plate.
4. In a small sauce pan, heat the marinara sauce.
5. Take a plate and put ½ cup of hot marinara sauce and top it with poached fish and garnish it with cilantro.

Serve it hot.

Tags: Fish, Marinara

Ingredients:

• Plantain – 1
• Besan Flour – 1 cup
• Red Chilli Powder – ½ Teaspoon
• Azwan – ¼ teaspoon
• Rice Flour – 2 Tablespoons
• Baking Soda – 1 big pinch
• Oil – To deep fry
• Salt to taste.

Method:

1. Take the skin off the plantain and cut into long slices.
2. In a bowl put the Besan, rice flour, salt, baking soda, red chillie powder and coarsely ground azwan powder and mix it well. Add water as needed to make thick batter and keep it aside.
3. Take oil in a heavy bottom pan and bring it to heat. Now dip the plantain slice in the batter and slip that into hot oil slowly. Repeat this for as many as you can fill in the pan and fry them till they look  golder brown.
4. Once they are done, take them out with slotted spoon and put them on paper towel so that all the excess oil can be drained.

 Serve this hot and have fun.

Also you can follow the same procedure in making Potato Bajjis by replacing Plantain with potato in the above ingredients. Rest is the same.

Preparation Time : 45 minutes

Servings – 4

Ingredients:

• Palak – 2 Cups – cut into pieces
• Tofu – 8 ounces – Cut into inch pieces
• Onion – 1 small – cut into inch pieces.
• Green Chillies – 2 Cut into long lengths
• Tomato – 1 Medium cut into small pieces.
• Ginger-garlic paste – 1 Tablespoon
• Clove Powder – ¼ Teaspoon
• Turmeric powder – ¼ Teaspoon
• Red Chillies Powder – 1 Teaspoon
• Salt – ½ Teaspoon
• Oil – 2 tablespoons
• Cilantro – 1 tablespoon – cut into small pieces.
• Coriander Powder – ½ Teaspoon
• Tamarind Paste – 1 Teaspoon(optional)

Method:

1. Take a shallow pan and put ½ teaspoon of oil and add the cut tofu pieces and fry till they turn in golden brown color and keep it aside
2. In a heavy bottom pan, put the remaining oil and heat it now and the onion, green chillies and saute it for couple of minutes.
3. Add the ginger-garlic paste and fry till the raw smell goes off.
4. Add turmeric, chilli powder, clove powder, coriander powder, cut palak and tomato pieces and mix it well.
5. Add ¼ cup of water. Cover the pan with lid and let it cook for 10 minutes.
6. Add the fried Tofu pieces and cilantro and cook it for 5 minutes and take it off from the heat.

Ingredients:

• Wheat Flour – 3/4 Cup
• Maida(All Purpose Flour) – 1/4 Cup
• Salt to taste
• Oil – 1 Tablespoon to mix in with Flours
• More Oil to deep Fry

Method:

• In a Bowl mix both flours with little bit of salt, 1 tablespoon Oil. Add water as needed to make this dough and keep it aside for one hour.
• Take a heavy bottom pan and pour oil and bring it to heat.
• Make  portions of the dough and roll them like small discs and put that disc into hot oil gently.
• Fry them for a minute or so until you see them become fluffy.
• Take them out and place it on a paper towel, so that the excess oil can be absorbed.
• Repeat this will the remaining portions of the dough.

Serve this hot with Poori  Curry.

Shrimp in Coconut Milk

Ingredients:

• Shrimp – 20 – Cleaned and Divined
• Low fat coconut milk – 1 Can – 5 OZ
• Hot Sauce – 1 Teaspoon
• Lime Jest – ½ Teaspoon
• Lime Juice – ½ Teaspoon
• Ginger – 1 inch pieces
• Garlic – 3 Cloves
• Cilantro – Handful
• Bread Slice – 1
• Salt & Pepper – as needed
• Scallions – 1 stem
• Peanut Butter – 2 Tablespoons
• Oil  -2 teaspoon.

Method:

1. In a food processor put all the ingredients starting from ‘Lime just’  thru ‘Peanut Butter’ and grind it to a dry powder.
2. In a heavy bottom pan, put the coconut milk, oil and hot sauce and bring it to heat and add ground mix in this and ½ cup of water and cook it on medium heat for 5 minutes.
3. Gently put the raw shrimp and cook it until the shrimp cook thoroughly and take it off from the heat. 

Serve this with Brown Rice, Orzo or Couscous.

Tags: Coconut Milk, shrimp

Shrimp in Coconut Milk

Ingredients:

• Shrimp – 20 – Cleaned and Divined
• Low fat coconut milk – 1 Can – 5 OZ
• Hot Sauce – 1 Teaspoon
• Lime Jest – ½ Teaspoon
• Lime Juice – ½ Teaspoon
• Ginger – 1 inch pieces
• Garlic – 3 Cloves
• Cilantro – Handful
• Bread Slice – 1
• Salt & Pepper – as needed
• Scallions – 1 stem
• Peanut Butter – 2 Tablespoons
• Oil  -2 teaspoon.

Method:

1. In a food processor put all the ingredients starting from ‘Lime just’  thru ‘Peanut Butter’ and grind it to a dry powder.
2. In a heavy bottom pan, put the coconut milk, oil and hot sauce and bring it to heat and add ground mix in this and ½ cup of water and cook it on medium heat for 5 minutes.
3. Gently put the raw shrimp and cook it until the shrimp cook thoroughly and take it off from the heat. 

Serve this with Brown Rice, Orzo or Couscous.

Tags: Coconut Milk, shrimp

Ingredients:

• Moongdal – ¼ Cup – Dry Roasted.
• Soji – ¼ Cup – Dry Roasted.
• Sugar – ½ Cup
• Milk – 1.5 Cup
• Cashews – 10
• Raisins(Kismis) – 10
• Ghee – 2 Tablespoons
• Cardamom(Elachi) – ¼ Teaspoon

Method:

1. Take a pressure cooker and put the dry roasted moongdal and wash it with water.
2. Add ½ cup of milk, ¼ cup of water and cook moongdal for 2 whistles and let it cool.
3. In a small pan, put 1 tablespoon of ghee and fry the cashew and raisins and keep it aside.
4. Once the pressure is gone, take the lid off the cooker and put the remaining 1 cup of milk, soji, elachi, sugar and 1 tablespoon of ghee and stir it continuously so that it won’t form soji lumps.
5. Add Cashews, Raisins and mix it gently.

Serve it hot or cold.

Tags: moongdal, payasam, wheat

Chana Saute

Ingredients:

• Green Chana – 2 cups – cooked
• Shallot – 1 cut into small pieces
• Green Chillies – 2 Cut into small pieces
• Cilantro – 1 Tablespoon – Cut into pieces
• Lemon Juice – 1 Teaspoon
• Tadka Seeds – 1 Teaspoon
• Salt to taste
• Scallions – 1 Teaspoon
• Oil – 1 Tablespoon

Method:

1. Soak the Chana for 4 hours and pressure cook it for one whistle and let it cool before you drain.
2. Take a pan and put one tablespoon of oil and bring it to heat. Put Tadka Seeds and let them crackle.
3. Add cooked Chana and saute it for 7-10 minutes. Lower the heat and add cut Shallots, Green Chillies and Cilantro and Saute it for couple more minutes. Add the lemon juice and Scallions and mix it gently.

Serve this hot to your Family & Friends on a rainy day. I will assure you, they will love it and ask for more…

Semiya Pulihora

Ingredients:

• Semiya – 1.5 Cup – Dry Roasted
• Water – 1.5 Cup
• Tamarind Juice – ¼ Cup
• Green Chillies – 6 – Cut into long lengths
• Curry Leaves – 1 stem
• Peanuts – ¼ Cup
• Tadka Seeds – 1 Teaspoon
• Turmeric – 1 pinch
• Cilantro – 1 Tablespoon – Cut into small pieces
• Salt to taste
• Oil – 2 Tablespoons 

Method:

1. Take a heavy bottom pan and put oil and bring it to heat.
2. Put Tadka seeds, peanuts, green chillies, curry leaves and saute it for couple of minutes.
3. Add the tamarind juice, 1.5 cup of water, salt, turmeric and bring it to a boil.
4. Add the dry roasted Semiya and mix it well. Cover the pan with lid and let it cook on medium heat until the water evaporates.
5. Sprinkle Cilantro on and serve it hot.

Tags: Pulihora