Mixed Paruppu Chutney Recipe

Ingredients:
Toor Dhal – 1 tsp
Channa Dhal – 2 tsp
Onion – 1 no small
Red Chili – 2
Green chili – 1 (if required)
Coconut – 1/4 cup
Tamarind – a small piece
Fried gram or pottu kadalai – 2 tsp
Salt – to taste
Seasoning:
Oil – 1 tsp
Mustard – 1/2 tsp
Urad Dhal – 1/2 tsp
Curry leaves
Method:
1. Take a tawa add 1/2 tsp oil and add all the ingredients and fry until golden brown.
2. Add coconut at the end before turning off the stove.
3. Leave it for few mins and grind to fine paste adding the fried gram. (Do not add pottu kadalai to the frying items)
4. Season it with the seasoning ingredients and serve with dosa or idli.
The taste was yummy. If needed you can also add urad dhal to the frying items and get it grinded.
Hope you try out and leave your comments.

Szechuan Soup

Indian Cooking Recipe : Szechuan Soup

Ingredients :
8 dried mushrooms
250g cooked prawns
7 cups chicken stock
½ cup dry white wine
1 tbsp soy sauce
½ tsp chilli sauce
2 tbsp cornflour
¼ cup water
125g ham, finely sliced
185g lean pork, finely sliced
30g Chinese pickles, finely sliced
½ x 225g can water, chestnuts, drained, sliced
½ red pepper, finely sliced
2 tsp vinegar
1 tsp sesame oil
1 egg, lightly beaten
1 tbsp water, extra
8 spring onion
250g bean curd, cubed
Method :
Cover mushrooms with hot water in bowl, stand 30 minutes.
Remove stems, slice mushrooms thinly. Shell and devein prawns.
Combine chicken stock, wine and sauces in large pan, bring to boil, boil, uncovered, about 5 minutes.
Gradually stir in blended cornflour and water, stir until soup boils.
Stir in mushrooms, ham, pork, pickles, water chestnuts and pepper, simmer, uncovered, 5 minutes.
Stir in vinegar and sesame oil. Gradually add combined egg and extra water to soup, stirring constantly.
Add shallots, bean curd and prawns, simmer 1 minute.

Chicken & Corn Soup

Indian Cooking Recipe : Chicken & Corn Soup Ingredients : 1kg chicken pieces 8 cups water 4 peppercorns 2.5cm piece fresh ginger, sliced 1 onion, guartered 3 sprigs parsley 470g can creamed corn 2 chicken stock cubes ½ tsp grated fresh ginger, extra 5 green shallots, chopped 1 tsp sesame oil 4 tbsp cornflour 4 tbsp water 2 egg whites 2 tbsp water, extra 5 spring onion, chopped 1 tsp sesame oil 4 tbsp cornflour 4 tbsp water 2 egg whites 2 tbsp water, extra 2 slices ham, thinly sliced 4 spring onion, chopped, extra Method : Place chicken into large pan, add water, peppercorns, ginger, onion and parsley. Bring to boil over medium heat, skim well to remove any scum; reduce heat, simmer gently, covered, for 1½ hours. Remove any scum from top of stock, strain, reserve 6 cups of stock. Remove meat from chicken, shred meat finely. Combine reserved chicken stock, corn, crumbled stock cubes, extra ginger, onion and sesame oil in large pan bring to boil. Stir in blended cornflour and water, stir until soup boils and thickens, simmer 1 minute. Lightly beat egg whites and extra water, add to the soup in a thin stream, stirring well. Add ham and shredded chicken to soup, heat gently. Top with extra shallots.

: Chinese Egg Drop Soup

Ingredients :
2 eggs, beaten
½ tbsp sesame oil
5 tbsp wood ears, soaked
2 cups clear stock
50g hearts of chinese cabbages
2½ tbsp vegetable oil
¼ tsp MSG
salt to taste
Method :
Wash and chop the wood ears and cabbage hearts.
Heat 2½ tbsp of the vegetable oil in a pan.
Put the eggs and fry until browned on both sides.
Take out and cut into small pieces. Keep aside.
Pour the stock into the pan. Put the salt, wood ears, cabbage hearts, eggs, and MSG.
Keep it to boil for about 1 minute.
Put sesame oil and serve.

Prawn on Toast

Indian Cooking Recipe : Prawns On Toast Ingredients : 500g green king prawns 1 egg, lightly beaten 2 tbsp cornflour 8 thick slices of bread 1 hard boiled egg yolk 1 slice ham 1 spring onion, finely chopped oil for deep-frying Method : Shell and devein prawns, leaving tails intact. Gently flatten prawns. Combine egg and cornflour in small bowl, add prawns. Mix well; coat prawns completely. Remove crusts from bread, cut slices in half. Place 1 prawn, cut-side-down on each piece of bread, gently flatten prawns on bread with palm of hand. Brush with left-over cornflour mixture. Chop egg yolk and ham into 1cm cubes. Push a cube of egg yolk onto prawns bear tail. Place a cube of ham in centre of each prawn. Place ¼ tsp finely chopped shallot at the bottom of each prawn; there should be egg, ham, and shallot along the centre of each prawn. Gently ease toasts, 2 or 3 at a time, into hot oil, deep-fry until bread is golden and prawns are cooked through; drain on absorbent paper

Chettinadu Kozhukattai

Ingredients:

Par boiled rice (idly rice) - 1 ½ cup

Red chillie-6

Curry leaf

Urud dhal-1teaspoon

Mustard seed-1 teaspoon

Bengal gram-1 teaspoon

Oil-2 table spoons

Grated coconut-2 tablespoons

Method:

1.Soak the rice for 1 hour. Put it in the mixie with the salt needed and grind for 2 minutes.

2.Add 1 cup of water to the grinded batter.Keep the kadai in the stove. pour the oil ,when it gets heated add the mustard seed and allow it to crack then add the urudh dhal, curry leaf and Bengal gram .

3.When the dhal gets roasted add the grated cocunut stir for a minute, then pour the batter into the kadai and go on stirring.

4. Switch off the stove when it becomes thick to the consistency that you can make balls out of it. Allow the batter to cool for 2 or 3 minutes. Then make kozhukattai’s of the desired shape .Steam the kozhukattai’s in the idly pot for 5 minutes.

5.This kozhukattai can be eaten without any side dish. But if you can find time then you can prepare Tomato chutney or coconut chutney. It will taste yummy in that combination

Chettinadu Appam

Ingredients:

Raw rice-2 cups

Boiled rice -3/4 cup

Grated coconut-3/4 cup

For grinding:

Soak both the rice for 2 hours.

After soaking grind it in the mixie or grinder.

Do not add too much water while grinding. If you are using fresh coconut then that coconuts water can be used for grinding. Add the grated coconut after 5 minutes of grinding. This itself will make the dough little loose. Grind it to a fine paste. After taking out the dough from the grinder or mixie wash it with 1 cup of good water and keep aside.

Method :

1.Take 3 spoons of grinded dough and mix it in the water kept aside. Add 2 more cups of water into it. Now keep this mixture in the stove and go on stirring it. It will start to become thick. When it becomes little thicker (consistency of corn flour added soups) remove it from stove. Allow the Kanji to cool.Add little salt and the kanji to the dough and mix well. Make it to the consistency of idly batter.

2. Allow the batter to ferment for 6 hours. After fermenting, if little thick, coconut milk can be added or water can also be added to bring it to the correct consistency. It should be in the consistency of dosa batter.In medium fire make appams.

3.It can be made with ease in non stick appa tawa.If it is going to be served along with coconut milk soak them in the coconut milk a few minutes before serving.