Poha Chivda

Chivda prepared mostly as diwali farhal. This makes a nice munching snack and doesnt take much time to prepare.

Ingredients:


1 kg patla poha(flattened rice)
1 cup peanuts
1 cup dalia(split chana dal)
5-6 big tblsp oil
1 big tblsp turmeric
3 cups puffed rice
50 curry leaves
1 big pond garlic
dry coconut
7-8 green chillies(chopped big pieces)
salt and sugar to taste

Directions:

1) Dry roast the poha in big vessel till its crisp(around 15-20 mins you have to roast else it wont be crisp). Keep it aside.
2) Similarly dry roast the puffed rice(for 5 mins). Keep it aside.
3) Slice the coconut into thin strips and fry in some oil. Remove it in a plate.
4) Heat 5 big tblsp oil in a pan. Add the curry leaves ,crushed garlic(dont remove the skin, just crush the entire garlic), peanuts and fry till the peanuts turn brown(apprx 5 mins). Add the dalia, turmeric powder, coconut and chillies. Fry for 5 mins.
5) Now turn off the gas and first add the roasted poha. Mix well. Add salt and powdered sugar(according to taste) and in the end add the puffed rice

Reference:

My office colleague Vaishali Mudaliar

Manglorean chicken gravy/Kori gassi

Ingredients:
1/2 kg chicken
1/2 coconut scraped
2-3 medium sized onion
4-5 pepper corns
2 pieces dalchini
3 tblsp coriander seeds
5-6 red chillies
15 garlic
2 inch ginger
1/2 tblsp turmeric
1/2 tblsp mustard seeds
10-12 curry leaves
1 tblsp jeera
5 cloves
salt to taste

Direction:

Heat 3 tblsp oil in a vessels. Add musatrd seeds, 10 curry leaves, 2 sliced onions. Fry for 3-4 mins. Crush the ginger and garlic and add to the oil( ginger garlic added in good quantity gives a nice flavor in the curry). Fry for 3-4 mins and add the cleaned chicken.

Masala:

Fry 3tblsp coriander seeds, 1 tblsp jeera,4-5 red chillies, 1/2 tblsp mustard seeds, 3 garlic, 2 onions, 10 curry leaves in 2 tblsp oil for 3-4 mins. Keep it aside --- (1)

Fry the dalchini, 10 pepper corns, 2 bayleaves(tej patta), 5 cloves in 1 tblsp oil.----(2)

Mix both the above fried ingredients ( 1 & 2) with coconut in mixer with 1/2 cup water and make a paste(Even if water is more not a problem as its a curry)

Masala is ready.

Once the masala is ready, mix it with the cooked chicken add 1 cup water and bring it to a boil. Mangalorean chicken gravy is ready

Serve it with neer dosa or rooti( mangalorean dosa). Rooti you can get it in any mangalorean shop. This curry goes well with rice chakli also.

Paneer and Potato chilly

Ingredients:


200 gm paneer (cottage cheese) cut into cubes
2 potatoes cut into big pieces
Cornflour
oil for deep frying


For the Sauce:


Oil 2 3 tbsp
Garlic 1 tbsp,chopped coarsely
Green chillies (slit) 3 4
Onion 1 big ,cut into cubes
Soya sauce 2 3 tsp
Tomato sauce 1 tbsp
Chilli sauce 1 tbsp
Capsicum ,cut into strips
Black pepper 1 tsp
Salt to taste


Directions:
Cut the paneer and potatoes into half inch cubes.
Make a thick paste of cornflour (so as to coat paneer properly)
First fry the potatoes and then paneer cubes with paste till golden brown. Keep aside.


For the Sauce:


Heat oil in a pan.
Add garlic, green chillies ,and onions.
Saute till onions are done.
Add capsicum and cook till tender.
Add soya sauace, green chilly sauce, tomato sauce, salt and pepper.
Add the paneer and potato pieces.
Simmer for few minutes till the sauce coats the pieces.

Kadai Tofu

Ahhh.. Thanks Sree for posting this recipe. You Rock :)

Ingredients:

2 tsp oil

2 tsp ginger-garlic (adrak-lehsun) paste

1/2 cup finely chopped onions

1/4 tsp turmeric powder (haldi)

1 tsp coriander-cumin seeds (dhania-jeera) powder

1 tsp chilli powder

1 tsp garam masala

1 tsp dried fenugreek leaves (kasuri methi)

1/2 cup fresh tomato or tomato purée

1/4 cup sliced capsicum

1 cup tofu, cut into thick strips/cubes

1/2 tsp sugar (as per taste)

2 tbsp low fat creamsalt to taste

2 tbsp chopped coriander (dhania) for garnishing

Method :

Heat the oil in a non-stick kadhai, add the ginger-garlic paste and onions and sauté till the onions turn light brown in colour.Add the turmeric powder, coriander-cumin seeds powder, chilli powder, garam masala and dried fenugreek leaves and cook for 2 to 3 minutes.Add the tomato pieces or purée and ¼ cup of water and simmer for 10 minutes. Add the capsicum & let it cook & then add tofu, sugar, cream, salt and ¼ cup of water, mix lightly and cook for another 5 minutes. Serve hot garnished with coriander.