Fried Mini Idlis

Mini idlis are fun food for kids (I believe so or atleast I like to think so). Its really hard to make kids eat vegetarian food when you are from a non vegetarian family. Idli is comfort food for most of us but you should have a magical wand to make your kids eat this. I was surfing to find an appealing idli podi recipe and came across this recipe.So tried and really turned out good.

INGREDIENTS :
Makes 2 Servings                                                              

Mini Idlis - 40 Nos
Mustard   - 1Tsp
Urad Dal - 1 Tsp
Curry Leaves - 1 Sprig
Peanuts - 1 Tbsp (Roasted)
Small Carrot - 1 (Grated)
Coriander Leaves -2Tbsp (chopped)
Peanut Podi - 2 Tbsp (click on the link to view the recipe)

METHOD:

Heat a pan over medium heat. Add  oil and add the mustard seeds allow it to splutter. Add urad dal, roasted peanuts and curry leaves and give it a stir.  Add the idlis to this oil and stir them well. Now add the peanut idli podi to the hot idlis and toss well . Finally add the grated carrot and chopped coriander leaves. Give a quick stir close the pan with a lid and simmer for about 2 to 3 minutes. Check for salt. You might not need extra salt because the peanut podi already has the salt in it.

PS: Adding lemon juice is optional. Instead you can finally add a teaspoon of ghee which really enhances the flavor.
Feel free to add any available idli podi. I liked this version of idli podi in these idlis.
If you don't have the mini idli pan,you can always make regular idlis and cut them into pieces.
Inspired by Jayashri's Kitchen blog.

Idli (Peanut)Podi

We are a huge fan of nuts and peanut is always a favorite. I once made this podi for idli when I ran out of my stock of idli podi that my mom makes. After a long break, I thought of making this podi when my girl made a request and also to have a variety because Idli podi is always in need here. This is really flavorful and goes well with idli or dosa and even used to season the fried idlis.

INGREDIENTS:
Makes 3 cups.

Channa Dal - 1 cup
Urad Dal - 1/2 cup
Peanuts - 1/4 cup
Sesame Seeds - 2 tblsp
Dried Red Chilly - 6
Pepper Corn - 1 tblsp
Asafoetida - 1 tsp
Jeera - 1/2 tsp
Salt
Oil for roasting

METHOD:

  Heat a pan and add few drops of oil. Add the channa dal and roast until golden brown. Likely roast the urad dal, sesame seeds and peanuts separately.Then in the same pan roast the dried chillies, pepper corn, jeera and asafoetida. Grind them into a coarse powder. Cool it completely and store in an airtight container.

PS: You can also roast 2 tblsp grated coconut and grind with this. Also add 2 pods garlic if you like the flavor. If your dried chilly is not that hot you can add more into your recipe. Also substitute channa dal with toor dal which is really fine. Inspired by Sailusfood blog.

Asian Pepper Chicken

In one of our trips to Chennai we had a similar dish made with shrimps. After months I remembered this and thought of recreating the recipe with chicken. It turned out good but I still thought something was missing. After a try or two, I came up with this recipe. With very few and simple ingredients, it is easy to make but is still rich in taste . It can be a side dish for any meal and as a dry dish it serves well as a starter. It sure is a crowd-pleaser. When thought of blogging this dish, my girls chose the name Asian Pepper Chicken.

INGREDIENTS :

  Chicken Breasts -3
  Chicken Bouillon - 1 cube
  Ginger  -2" piece
  Garlic  - 6pods
  Spring Onion  - 3 nos
  Green Chilly   - 2 nos
  Coriander Leaves - 7 sprigs
  Corn Flour - 1 tsp
  Soy Sauce - 3 tblsp
  Crushed Black Pepper - 2 tblsp
  Salt - to taste
  Olive Oil - 2 tblsp

METHOD:
Clean and cut the chicken breasts into small cubes (I usually cut them into thin strips which I prefer). Chop the ginger, garlic, green chillies, coriander leaves and the spring onions and keep aside.
In a sauce pan over medium heat add one tablespoon oil and add the chicken cubes. Give it a stir and cover with the lid and let it cook.You don't have to add water because the chicken gets cooked from the heat from the oil and the liquid oozing from the meat. Cook until the meat is no longer pink in the center, giving them a stir or two in between. Remove the chicken pieces and discard any liquid in the pan.
In the same pan add the remaining oil and fry (give a quick stir, you don't have to actually cook them)  the chopped veggies adding them in the order as ginger, garlic, green chilly and spring onion (save some of  the green spring onion for garnishing). Add the chicken stock cube and let it get mixed. Now add the soy sauce and fry for a minute, then add the cooked chicken pieces and fry them well to get coated with the sauce.
Season with freshly crushed black pepper and check for salt. Now mix the corn flour in a tablespoon of water and add to this and give it a good stir and finally add the chopped coriander leaves. Transfer to a serving bowl and garnish with the reserved spring onion.
  

Fish Red Curry

Cooking fish is always a challenge. Coming from a coastal region, fish is a staple for us. Can never imagine lunch without fish. But after moving here it used to be really hard without fish.  After trying the usual recipes, I wanted to try something different. I once ate this fish curry with tilapia in a restaurant once. It was so close to a curry my mom makes but something tasted different. Tried to figure out the recipe but came out with this instead after few trials and error. I'd say that this is one of the best recipes, and it has been nicknamed "The Red Curry" by my kids. It goes really well with Coconut Cream Rice, Kilangu (kappa/tapioca), or Dosa. Dosa with fish curry is one of the comfort foods for us.

INGREDIENTS:

  King Fish Steaks - 2
        Clean and cut the fish into desirable pieces.You can remove the skin if you prefer. Keep aside.

 Make Paste: 
  Pearl Onion - 6 nos.
  Ginger - 1"
  Garlic - 4 pods
  Fenugreek - 1/4 tsp
  Coriander Powder - 1 tsp
  Red Chilly Powder - 2 tsp
  Fennel Powder - 1 tsp
  Pepper Powder - 1 tsp

  Tamarind Water - 1/4 cup
  Salt - To taste

To Season: 
  Pearl Onion - 2 nos.
  Tomato - 1 small
  Tomato Paste  - 2 tbsp
  Curry Leaves  - 2 sprigs
  Oil for seasoning (preferably coconut oil)

METHOD:

    Clean the fish removing the skin and cut them into desired pieces. You can even even remove the center bone. Make a paste of all the ingredients under the make paste items and mix with the tamarind juice and salt.
 
     In a thick bottomed pan, add two tablespoons of oil in medium flame. Chop the extra two pearl onions and add them to the oil. Chop the tomato and add to the oil too. Fry until the onion becomes translucent. Now add the tomato paste with a pinch of salt and let it cook until oil separates. Add the curry leaves at this stage. Give it a stir and add the prepared spice mixture. Then let it heat through and add the fish pieces. Bring it to a boil, check for the salt, reduce flame to low and let it simmer for about 10 minutes or until the gravy thickens.
 
     The color is so appealing and so is the taste. Do give it a try and if you like fish, you will love this curry and it is especially a really classic combination with coconut cream rice. Hope you enjoy!

Tangy Chicken Tikka

 Made this tikka for lunch.Ray says it really turned out "awesome" and the best  tikka "ever"( for that matter she sure has a "tangy" tooth). The tikka was so soft and flavorful and perfectly seasoned. You can make it either bone-in or boneless. If you prefer bone-in buy a whole chicken and cut them into 12 or 16 pieces. Please never buy legs and thighs because that would totally spoil the taste. This chicken can be marinated over night.If you choose to do so, its ok to avoid vinegar in the recipe.

INGREDIENTS:

Chicken Breasts : 2
Lemon Juice  : 2 tblsp
Lemon rind : 1tsp
Vinegar : 1tblsp
Turmeric Powder : 1tsp
Chilly Powder : 2tsp
Pepper Powder : 1tsp
Coriander Powder : 1tsp
Fennel Powder : 2tsp
Olive Oil : 2 tblsp
Dried Parsley : 1 tblsp
Salt : to taste

METHOD:

Pre- heat oven to 425 degrees. The hotter the oven the perfect texture would be your tikka, so don't worry about the high heat. Clean and cube the chicken breasts. Mix all the other ingredients to make a paste. Rub the spice paste well over the chicken cubes. If you use bone-in chicken make sure the spice mix gets well coated all over the chicken pieces.
Prepare a cookie sheet by lining with aluminum foil and brush with olive oil or non stick spray. Spread the chicken pieces on the sheet evenly spaced. Bake in the pre-heated oven for ten mins. In between check the  chicken tray and pour out any water collected in the tray. After ten mins flip it over and sprinkle olive oil over the chicken pieces and bake for another 10 mins.
Remove from oven and serve immediately. You can prepare the tray ahead and leave it in the fridge overnight (not more than 8 hrs., if in the fridge but can be left longer in the freezer) and bake before serving.

Pasta and Chicken Meatballs

Think of comfort food and pasta comes to your mind. Its versatility to convert any recipe in to a yumm... dish always comes in handy. On these cold days, a bowl of pasta for dinner is always welcome. This luscious recipe is delicious and colorful and easy to make. I have been planning to make this dish for quite sometime and this time it came as a surprise from the girls. Its so easy to make that their first try itself was a success. Do give it a try and you will be really happy you did.

INGREDIENTS:

For the meatballs:

1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons corn flour
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Parmesan cheese
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken

For the pasta:

1 pound Penne pasta
3 cups Marinara sauce (This can be made ahead and stored in the refrigerator. Click on the link for the recipe)
2 tablespoons chicken broth
3 tablespoons dried parsley
salt and pepper to taste


METHOD:

 Mix all the ingredients for the meatballs, make little balls and shallow fry in olive oil until golden brown.Keep aside. Cook pasta separately in boiling water as per the instructions on the pack. Simultaneously in a large pan, add the marinara sauce and the chicken broth and bring it to a boil and simmer for about 10mins. Now its time to add salt and pepper and even cayenne if you would like it to be a bit hot. Give it a stir and add the dried parsley leaves (you can substitute with chopped fresh parsley too). Now add the meatballs to the sauce and let them cook in the sauce for a couple of minutes. Then add the pasta and mix thoroughly. Transfer the contents to the serving bowl. Serve with grated Parmesan cheese on top.

PS : Feel free to make it out of any kind of pasta you like and even spaghetti.
       Also you can use store bought sauce of your choice to make it quick and easy.

Marinara Sauce

INGREDIENTS:

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

METHOD:
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)