Rice Pudding with Apple and Plum Sauce...My 100th Post !!!

Rice Pudding:

Ingredients:

1 cup Long grain rice
21/2 cups Water
A pinch of Salt

1 cup Fresh Milk

1/2 cup Caster sugar

A pinch of Nutmeg

A pinch of Cinnamon

Method:

• Bring water to boil in a deep non stick pan. Add salt to the water.
• When the water has come to rolling boil, add the washed rice, cover the pan and let it simmer for 30 mins till the rice is well cooked. 
• Now add milk and continue to simmer till all the milk has been absorbed into the rice.
• Then add the sugar, nutmeg and cinnamon. Stir till all the contents are well mixed together.
• Cover and chill in the refrigerator till serving.

Apple and Plum sauce:

Ingredients:

5 Ripe Plums
1 Red Apple
1 tbsp Butter
1/4 cup Water

1/4 cup Brown sugar

A dash of Vanilla essence

A pinch of Nutmeg

1 Cinnamon stick

Method:

• Peel, core and dice the apple into 1 inch cubes. Likewise, stone the plums and cut it into wedges. Keep aside.
• Melt butter in a non stick pan. Add the brown sugar, water, cinnamon stick, nutmeg and vanilla essence.
• when the sugar has melted, add the fruits to the pan and let it get coated with the butter sugary mixture.
• Now add the water, cover the pan and let it simmer on medium low heat for about 20-30 mins till it reaches a saucy syrupy consistency. Switch off the stove.
• Serve the chilled rice pudding in a bowl topped with the rich warm apple and plum sauce.
• Serve immediately and enjoy.

Falafel

Ingredients:

1 cup kabuli chana 

1 cup onion (chopped)

1 tbsp Garlic (chopped)

1/4 cup Fresh Parsley (chopped)

1/4 cup Coriander leaves (chopped)

1/2 tsp Freshly ground black pepper

1/2 tsp Baking powder

Oil for deep frying

Salt to taste

For roasting and grinding:

1/2 tbsp Coriander seeds

1/2 tbsp Fennel seeds

1/2 tbsp Cumin seeds

3 Dry chillies (Deseeded)

Method:

• Soak the chana in tap water for 8 hours or overnight. In the morning, drain and rinse the chana and pat dry with kitchen towel. Keep aside.  
• Heat a dry small pan in a medium low flame and roast the dry chillies, coriander, fennel and cumin seeds till it is fragrant. Switch off the stove.
• Cool the roasted content and grind it to a coarse powder in a dry grinder. Keep aside.
• Now place the chana in a food processor and grind it till it is coarse.
• Then add the rest of the ingredients (including the grinded powder) except oil and whiz it till all the contents are coarsely chopped and well mixed together.
• Check and adjust the seasoning accordingly. Transfer the content to a big bowl.
• Now heat oil in deep pan for frying. 
• when the oil is hot, make small lime size balls out of the grounded content and fry them till they are golden brown and crisp. 
• Drain them on kitchen towel to drain off the excess oil.
• Serve the falafels hot with pita bread and garlic mayo.

Cabbage Poriyal

Ingredients:

1 Cup of Cabbage (Shredded)

1 Onion (Chopped)

3 Green chillies (Slit)

2 strands of Curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

1/2 tsp Chana dhal

2 tbsp Freshly grated coconut

Oil for seasoning

salt to taste

Method:

• Wash the cabbage and drain it well in a colander, keep aside.
• Heat oil in a wok, splutter the mustard seeds, chana and urad dhal.
• Then add the chopped onion, green chillies and curry leaves. Fry for 2 mins.
• Then add the shredded cabbage and salt. Stir fry, cover the wok and cook on medium heat for 3 more mins.
• Then add the grated coconut and stir fry for to mix everything together till the poriyal is dry. Switch off the stove.
• Serve it hot with rice and paruppu rasam.

Methi Chicken

Ingredients:

1/2 Chicken (Cut into medium size pieces)

3 tbsp Kasoori Methi (dried fenugreek leaves)

2 Onions (Finely sliced)

2 Tomatoes (Chopped)

2 Green chillies (slit)

1 tbsp Garlic ginger paste

2 cloves

1 Star anise

1 cinnamon stick

1/2 tbsp Fennel seeds

1/4 tsp Turmeric powder

1 tbsp Chicken masala

1/2 tbsp Kashmiri chilli powder

2 tbsp oil/butter

Salt to taste

Method:

• Soak the kasoori methi in few tbsp of water in a small bowl.
• Heat oil/butter in a wok and add the whole garam masala (cloves, cinnamon stick and Star anise) and fennel seeds. Fry for a min.
• Add the garlic ginger paste and fry till the raw smell leaves, then add the onion, green chillies and turmeric powder. Fry for 2 mins.
• Then add the chicken pieces. Stir everything together, cover the wok and cook for 15 mins under medium high flame.
• Then add soaked kasoori methi, tomatoes, masala powders and salt. Stir fry, cover the wok and cook for further 10 mins.
• Methi chicken is ready when chicken is cooked and oil comes to the surface.Switch off the stove.
• Serve it hot garnished with Naan/Roti.

Pasi Paruppu Sambar

Ingredients:

1 cup of Moong dhal

1 Potato

5 Small Onions (Peeled)

2 Green chillies (Slit)

4 Garlic (Peeled)

1 Tomatoes (quartered)

1/4 tsp Turmeric powder

1/2 tbsp Sambar powder
1/4 tsp Cumin seeds
A pinch of Hing

1 tbsp Gingerly oil
1 Onion (Finely sliced)
2 strands of curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

2 Dry chillies

Few stalks of coriander leaves

Method:

• Wash and peel the outer skin of the potato and cut it into medium bite size pieces. Keep aside.
• In a deep pan, add the washed moong dhal, potato, shallots, garlic, tomato, turmeric powder, hing, 2 cups of water and a pinch of salt.
• When the dhal is almost done, add the sambar powder and cumin seeds and bring to boil and switch off the stove. Cover the pan and keep aside.
• Heat the gingerly oil in small pan and splutter the mustard and urad dhal. Then add the dry chillies, onion and curry leaves. Fry for 2 mins and add the cooked dhal.
• Stir well to mix everything. Season with more salt if needed.
• Serve it garnished with chopped coriander leaves.

Kathirikai Urulai Varuval/Brinjal Potato Stir fry

Ingredients:

5 Brinjals

2 Potatoes

1 Onion (Chopped)

4 Green chillies (Slit)

1 tbsp Garlic ginger paste

2 strands of Curry leaves

1/4 tsp Turmeric Powder

1/2 tsp Curry powder

A pinch of Garam Masala

1/2 tsp Cumin seeds

Oil for seasoning

salt to taste

Method:

• Wash the brinjals, slit it lengthwise and chop it into 1 inch pieces. Put it in a bowl with a pinch of salt and turmeric powder.
• Wash, peel and dice the potatoes to equal size as the brinjals. Keep aside.
• Heat oil in a non stick pan, add 2 tbsp oil and fry the brinjals till they are 3/4 done. Remove from the pan and keep aside.
• Heat oil in a wok, splutter the cumin seeds then add the garlic ginger paste and fry till the raw smell leaves.
• Now add the onion, green chillies and curry leaves. Fry for 2 mins.
• Then add the potatoes, turmeric powder and salt. Stir fry, cover and cook till it is almost done .
• Then add the brinjals, curry powder and garam masala and stir fry for few more mins till brinjals and potatoes are well roasted and coated with oil. Switch off the stove.
• Serve it hot with rice and sambar.

Chicken Stew

Ingredients:

200 gms Chicken

1 onion (thinly sliced)

2 cloves Garlic (Crushed)
1 " inch Ginger (Crushed)

1 Carrot (Diced)
1 Potato (Diced)

1/2 cup Frozen peas

1 Dry chilli
1 Cinnamon Stick
2 Cloves
3 tbsp Corn flour

1/4 cup Chicken stock

2 tbsp Butter/oil
1/2 tsp Freshly grounded black pepper
1 Spring onion (sliced into 1" inch thickness)
Salt to taste

Method:

• Wash, clean and remove the chicken skin and cut it into 2 cm cubes. Drain well.
• Toss the chicken cubes in the corn flour to coat them evenly. Remove it and leave them on a dry plate.
• Heat butter/oil in a wok, add cinnamon stick, cloves and dry chilli. Fry for 2 mins.
• Then add the crushed garlic, ginger, sliced onion and fry till onions are slightly browned. This step is crucial as it imparts a nice aroma and flavour to the stew.
• Now add the tossed chicken and fry till it is light brown. Then add the chicken stock and bring to boil and simmer for 10 mins.
• Add the carrot and potato. Stir well, boil over low heat for another 15 mins. Then add the peas and let it cook till the vegetables and chicken is tender.
• Season the stew with freshly grounded black pepper and salt. 
• Garnish the chicken stew with chopped spring onions and serve it hot with toasted french loaf.

Beetroot Poriyal

Ingredients:

1 Beetroot

1 Onion (Chopped)

3 Green chillies (Slit)

2 strands of Curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

3 tbsp Freshly grated coconut

Oil for seasoning

salt to taste

Method:

• Wash and peel the skin off the beetroot and dice it into small bite size pieces. Keep aside.
• Heat oil in a wok, splutter the mustard and urad dhal then add the onion, chillies and curry leaves. Fry for 2 mins.
• Then add the beetroot and salt. Stir fry, cover and cook till the beetroot is well cooked and tender.
• Then add the grated coconut and stir fry for to mix everything together till the poriyal is dry. Switch off the stove.
• Serve it hot with rice and spicy egg curry.

Egg Curry/ Muttai Kulambu

Ingredients:

4 Eggs

1 Onion (Chopped)

2 Tomatoes (Quartered)

3 Green Chillies (Slit)

3 Strands of Curry leaves

1/2 tsp Fennel seeds

1 Cinnamon Stick

1 Star Anise

2 Cloves

1 Bay leaves

1/2 Chicken Seasoning cube

1 tbsp Chicken masala

1/2 tsp Coriander powder

1/2 tsp Kashmiri chilli powder

3 tbsp Oil

Salt to taste

Few stalks of coriander leaves

For Grinding:

-Onion Puree: 2 Onion, 4 cloves garlic, 1 small piece ginger

-Tomato puree: 1 tomato

Method:

• Grind the ingredients for onion and tomato puree into fine pastes. Keep aside.
• Heat oil in a wok. Add the whole garam masala (Cinnamon stick, star anise, cloves and bay leaves) and the fennel seeds.
• Add the onion puree and fry till the raw smell goes off.
• Then add the chopped onion, green chillies and curry leaves and fry for 2-3 mins.
• Then add seasoning cube, chicken masala, chilli and coriander powders. Fry for few mins. Now add the chopped tomatoes and tomato puree.
• Stir well to combine everything and add salt and 1/2 cup water. Cook under low flame till the oil separates.
• Then add the eggs straight to the gravy one by one. Cover the wok and cook till the eggs are completely cooked and oil comes to the surface.
• Serve the egg curry garnished with some chopped coriander leaves.

Chow Chow Poriyal

Ingredients:

1 Chow chow

1 onion (Chopped)

3 Green chillies (Slit)

2 Strands of Curry leaves

1/2 tsp Turmeric powder

1 Egg

1 tbsp oil

salt to taste

Method:

• Peel, wash and remove the white inner pith of the chow chow, cut into small bite size pieces.
• Heat oil in a non stick pan, add the chow chow and fry till it is 3/4 done. Keep the stove on medium low flame. Remove and keep aside.
• Heat oil in a wok, add onion, curry leaves and green chillies. Fry for 2 mins.
• Now add cooked chow chow, turmeric powder and  salt. Stir fry to mix all the ingredients. 
• Now add the egg and let it cook till it is well set. Stir well to combine everything. Switch off the stove.
• Serve it hot with plain rice and paruppu rasam.

Paruppu Rasam

Ingredients:

1 cup Cooked Toor Dhal

2 Ripe tomatoes

3 cloves of Garlic (Crushed)

2 strands of curry leaves

3 Dry red chillies

1/4 tsp Mustard seed

1/4 tsp Urad dhal

1/2 tsp Freshly coarsely ground Cumin and Black pepper

A pinch of hing (perunkayam)

1/2 tsp Rasam powder

1 small lime size tamarind ball 

1 tsp Gingerly oil

Salt to taste

Few stalks coriander leaves to garnish

Method:

• Soak tamarind in a cup of warm water. Extract the thick pulp and set aside.
• To the tamarind pulp, add the tomatoes, rasam powder, pepper and cumin powders and salt. Smash it together with hands and check the seasoning and adjust accordingly.
• Transfer the contents to a pan and set it on medium flame. Let it come to boil and till the raw smell of the rasam powder leaves.
• Now add the cooked toor dhal and let the foam come on top.
• In a separate small pan, heat the oil, splutter mustard and urad dhal, then add the red chillies, crushed garlic, hing and curry leaves. Add it to the rasam.
• Serve the paruppu rasam garnished with coriander leaves.

Carrot Potato Stir Fry

Ingredients:

1 Carrot

2 Potatoes

1 Onion (Chopped)

3 cloves of Garlic (Sliced)

1/2 Tomato (Quartered)

4 Green chillies (Slit)

3 strands of Curry leaves

1/4 tsp Turmeric Powder

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

Oil for seasoning

salt to taste

Method:

• Wash and peel the skin off the carrot and potatoes and cut it into small even bite size pieces. Keep aside.
• Heat oil in a non stick pan, splutter the mustard and urad dhal then add the onion, garlic, green chillies and curry leaves. Fry for 2 mins.
• Then add the carrot, potato, tomato, turmeric powder and salt. Stir fry, cover and cook till the vegetables are done. The carrot and potato should retain their shape and must not become mushy. 
• Serve it hot with rice and Kulambu.

Peerkangai Muttai Poriyal/Ridge Gourd Egg Stir fry

Ingredients:

1 Ridge gourd/Peerkangai

1 Egg

1 onion (Chopped)

3 Green chillies (Slit)

2 Strands of Curry leaves

1/2 tsp Turmeric powder

A pinch of Hing

1/2 tsp Cumin seeds

1 tbsp oil

salt to taste

Method:

• Wash the peerkangai,  remove the skin and dice it into small pieces. Keep aside.
• Heat oil in a wok, splutter the cumin seeds and add onion, curry leaves, green chillies and salt. Fry for 2 mins.
• Now add diced peerkangai, turmeric powder and hing. Cover the wok and cook on medium heat for 3 more mins. Do not add any water to the vegetable as it will release some water during the cooking process.
• Now add the egg and let it cook till it is set. Stir well to combine everything. Switch off the stove.
• Serve it hot with plain rice and sambar or rasam.

Sambal Ikan Bilis

Ingredients:

1/2 cup Ikan Bilis (Small dry fish)

1 Potato (cut into small bit size pieces)

2 onions (Finely Chopped)

3 inch long Lemongrass (Crushed)

2 strands of curry leaves

1/2 tsp Belachan stock

1/4 tsp Sugar

2 tbsp oil

Salt to taste

To grind:

10 Dry red chillies (Deseeded)

3 cloves of Garlic (peeled)

5 Shallots

Method:

• Bring enough oil in wok to high heat and fry the potatoes till soft and golden brown. Drain and keep aside. Now to the same oil, add the ikan bilis and fry till it is golden brown and crispy. Drain and keep aside. Discard the used oil.
• Soak the deseeded dry chillies in a cup of hot water for about 10-15 mins. Drain, cool it and grind it into a fine paste with few splashes of water, garlic and shallots. Keep aside.
• Heat the 2 tbsp oil in a wok and add the grinded chilli paste and fry till the raw chilli smell leaves. Then add the onion, curry leaves and lemongrass. Stir fry for few mins.
• Now add the belachan stock, fried ikan bilis, potatoes and sugar. Stir well to combine everything together.
• Taste and season with more salt if needed. Make sure you add very little salt at the beginning because ikan bilis can be salty at times.
• Serve it immediately with steaming hot rice.

Kathirikai Paruppu Kootu

Ingredients:

5 small Brinjals

1/2 cup Cooked moong dhal

1 Onion (Chopped)

3 Dry red chillies (Deseeded and split into 2)

3 strands of Curry leaves

1/4 tsp Turmeric Powder

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

Oil for seasoning

salt to taste

Method:

• Wash the brinjals, slit it lengthwise and chop it into 1 inch pieces. Put it in a bowl with a pinch of salt and turmeric powder.
• Heat oil in a non stick pan, add 2 tbsp oil and fry the brinjals till they are 3/4 done. Remove from the pan and keep aside. 
• Heat oil in a separate wok, splutter the mustard and urad dhal then add the onion, dry chillies and curry leaves. Fry for 2 mins.
• Then add the brinjal, turmeric powder and salt. Stir fry and add the cooked moong dhal and keep the stove on medium low flame for few more mins till brinjals are well roasted and coated with oil. Switch off the stove.
• Serve it hot with rice.

Kai Lan Stir Fry

Ingredients:

1 packet of fresh Kai Lan

3 cloves of garlic (Crushed)

1 inch Ginger (Thin strips)

2 Red chilli padi (Slit)

1/2 tsp white pepper

1 tbsp Oyster sauce

1 tsp Corn flour

5 tbsp water

1 tsp oil

salt to taste

Method:

• Wash the kai lan and tear the leaves into two and cut the stems into bite size pieces.   Drain it well in a colander, keep aside.
• In a small bowl, combine the white pepper, oyster sauce, corn flour and water. Mix everything well.
• Heat oil in a wok, and add crushed garlic, ginger strips and chilli padi. Fry for 2 mins.
• Now add the drained kai lan and cook on high heat for 2 more mins.
• Add the sauce mixture and bring to boil. Stir well to combine everything and season with salt. Switch off the stove.
• Serve it hot immediately with steamed rice.