Soya Wadi Roast

You will need:

• 1 big onion (finely chopped)
  
• 1 tsp garam masala
• 1 tsp coriander powder
  
• 4 garlic pods (finely chopped)
• ½ inch ginger (finely chopped)
• 3 green chillies (finely chopped)
• 1 tsp pepper powder
  
• 1 string curry leaves
• 2 tbsp oil
  

For Cooking Soya:

• 2 cups of soya chunks
• 1 tsp vinegar/ 1 lemon juice
• 1 tsp coriander powder
• 1 tsp chilli powder
• ¼ tsp salt
• 1 cup water
  

For Roasting:

• 1 cup grated coconut
• 1 tsp coriander powder/ coriander seeds
  
• 1 tsp cumin seeds
• 5 red chillies
• 1 string curry leaves
• 1 tbsp oil
  

Procedure:

Step 1:

For Soya Cooking:

First soak the soya in hot water for 10 to 15 mins. Then rough chop the soya into bite size pieces. Chopping the soya will allow the spices to get inside soya.

Now boil the soya along with the ingredients under For Soya cooking. i.e with vinegar, salt, coriander powder, chilli powder and water. Allow it to cook for 5 to 10 mins. Drain the soya and keep it aside.


Step 2:

For Roasting:

Heat oil in a pan on low heat. Add ingredients under For Roasting i.e, grated coconut, red chillies, cumin seeds, curry leaves and coriander powder. Fry it till you get dark brown color.

Allow it to cool and grind to a fine powder/ paste. Paste or powder will work fine for this recipe.

Step 3:

For making Soya Roast:

Heat oil in pan. When the oil is hot add ginger, garlic, green chillies, and onions and fry it till it turn golden brown color. Now add the drained soya chunks, garam masala, coriander powder, curry leaves, pepper powder and fry it. After 3 mins add the roasted powder/ paste and fry it till you get dark color like roasted beef.



Frying will take minimum 5 to 10 mins. But the outcome will be delicious when its roasted till it get dark color on medium flame. Enjoy with dal rice!!!!!!!!!!!

Dosa, nethili curry and soya roast!!!



Hint:

I added 1 cup of baked ground beef (leftover from Kheema Paratha) to this dish along with ground paste, which made the dish very tasty than what i expected.

Nethili Fish Curry/ Anchovies Curry

You will need:

• ½ cup Nethili fish/ Frozen from Indian store
• 2 pearl onions / ¼ of red onion
  
• 4 garlic pods
• ½ cup grated coconut
• 3 green chillies
• ½ cup mango(chopped into bite size pieces)
• 2 tsp fish masala powder (1 tsp coriander powder, ½ tsp chilli powder, ½ tsp turmeric powder)
• tamarind paste to taste if necessary(If the mango is not tangy enough)
• salt for taste
• 1 cup water
  

For tempering:

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 1 string curry leaves
• 2 tbsp coconut oil

Procedure:

Step 1:

Grind together onions, garlic, green chillies, coconut together to form paste.

Step 2:

Heat 1 cup of water in a pan and add the ground paste into it. Allow it to boil along with fish masala powder and the chopped mango pieces.. When it starts boiling add the nethili fish(anchovies). Don't stir the fish when its getting cooked. Stirring will break the fish.

Allow it to boil for 6 to 10 mins till the fish gets cooked.

Nethili curry with dosa


Step 3:

For tempering heat another pan and add oil in it. When its hot add mustard seeds, cumin seeds, urad dal and curry leaves one by one. Pour this on top of the cooked fish curry and mix it gently. Seve it with hot rice or with idli, dosa.

Chicken Biryani

Chicken biryani is one dish where you can experiment different ways. I love to make chicken biryani in different ways whenever i make. So this time tried in a different way and we liked it very much. So taught of publishing it.

You will need:

For baking chicken:

• 1 kg chicken (cut it into bite size pieces)
• 1 tsp chilli powder
• 1 tbsp vinegar/ lemon juice
• 1 tsp ginger garlic paste
• 2 tbsp curd/ yogurt
  
• salt for taste

For making rice:

• 1 cup rice
• 1½ cup water
  
• 2 onions (chopped length wise)
• 2 cinnamon sticks
• 2 star anise
• 2 cloves
• salt for taste
• 1 tbsp oil
  

For making Biryani:

• 3 onions (finely chopped)
  
• 1 tomato (finely chopped)
• 3 green chillies (finely chopped)
• 1 tsp ginger garlic paste
• 2 tbsp biryani masala powder (I prefer aachi masala or shakthi masala powder)
  
• ½ cup coconut milk
• ¼ tbsp yogurt or a juice of 1 lemon
• half bunch of coriander leaves finely chopped
  
• salt for taste
• 4 tbsp oil

For garnish:

• 1 tbsp ghee
• ¼ cup cashew nut
• ¼ cup raisins

Procedure:

Step 1:

Baking Chicken:

Cut the chicken into bite size pieces and wash it with turmeric, vinegar and salt to remove the raw smell.

Take a ziplock or a plastic container and add the ingredients under For Baking Chicken. Mix it well and allow it to marinate for minimum 2 hours.

After 2 hours of marination preheat the oven to 350 F. Place the marinated chicken pieces in a baking tray and bake it for 15 mins. After 15 mins flip the chicken and bake it for another 10 mins.

Chicken is now ready for Biryani.

Step 2:

Making Rice:

In rice cooker add rice and water. Allow it to soak for min 30 mins.

In the mean time heat oil in a pan and add cinnamon, clove and staranise. Along with that add chopped onions and saute it till it turns transparent. Turn the heat off and transfer the mixture to the rice and water and cook it till done.

When the rice cooker turns to Warm button, take the vessel out and allow it to cool. Using a fork release the heat out of it.

Step 3:

Making biryani gravy/ sauce:

Heat oil in a pan add finely chopped onions and green chillies. Saute it till turns translucent. Now add ginger garlic paste and saute it for a min. Now add the biryani masala powder and then the chopped tomatoes, chopped coriander leaves and saute it. After 3 mins add the cooked chicken, and the coconut milk. Adding curd/yogurt is purely optional. You can substitute curd with a juice of lemon too. Then allow it to boil for 1 min.

Step 4:

Making Biryani:

Mix the above Biryani gravy with the cooked rice and mix it well. Bake it in 350 F for just 5 mins.





Step 5:

Garnish:

Heat ghee in pan and add cashews and saute it till it turns light golden brown. Then add raisins and saute it in a low flame till it get balloon structure. Then garnish the biryani with this and serve with onion raita, Garlic Chicken, Chicken Masala, Spicy Chicken fry, Chilli Chicken

Enjoy!!!!!!!!!!!!!!!

Garlic Chicken

Garlic chicken is one dish which i started loving from my college days. But i was searching recipe for many days but couldn't find the recipe anywhere. Finally i decided to try my own way of making this delicious recipe. It was unbelievable and i was surprised to get the taste similar to that of the Rayapaas and Samboorana Restaurant in Coimbatore.

You will need:

• ½ kg chicken
• 15 big size garlic cloves (1 full garlic)
• 2 onions
• 1 tomato
• 1 tbsp chilli chicken masala powder (I used Shakthi masala).. Reduce the chilli masala powder for less spicy..
  
• ½ tsp cumin seeds
• 3 tbsp oil
  

Step 1:

Finely chop the onions. Heat oil in a pan and add cumin seeds to it. Allow it to splutter. Add chopped onions and saute it for few mins. Then add the chopped garlic and saute it till it turns light golden brown color.

Step 2:

In the mean time chop the chicken into bite size pieces.

Step 3:

When the garlic and onion turns brown color add the chilli chicken masala powder and the chopped tomatos. Then add the chicken pieces and add salt. Close it with a lid and allow the chicken to cook for 10 mins stirring occasionally.

Can you see little garlic pieces in there?

Step 4:

Garnish it with some chopped coriander leaves and serve it with hot roti, naan or with fired rice.


Hint:..

1. Dont grind the garlic instead of chopping it finely. It will spoil the dish totally.

2. If you don't have chilli chicken masala powder , you can replace it with

• 1 tsp chilli powder,
• 1 tsp paprika or kashmiri chilli powder,
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp garam masala powder

3. You can add ¼ cup curd/ yogurt finally to get thick gravy. But adding yogurt will reduce the spiciness tooo.

Onion Coriander Chutney

You will need:

• 2 red onions (chopped finely)
  
• ¼ cup grated coconut
• ¼ tomato (chopped finely)
  
• ¼ tsp tamarind paste
• ½ bunch of coriander leaves (cilantro)
• ¼ tsp grated ginger
  
• 1 tbsp channa dal
• 4 dry red chillies
• 2 tbsp oil
• salt for taste
  

For tempering:

• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• ¼ tbsp channa dal
• ¼ tbsp urad dal
• 1 stalk of curry leaves
• 2 dry red chillies
• 1 tbsp oil

Procedure:

Step 1:

Finely chop onion. Heat oil in a pan and add chopped onion, red chillies, channa dal and grated ginger into it and saute it till it turn translucent.

Step 2:

Then add chopped tomato, grated coconut, tamarind paste and coriander leaves and saute it till it get rid of the raw smell of cilantro. Now switch off the heat and allow it to cool.

Step 3:

Grind to a fine paste by adding some water when its cool.

Step 4:

For tempering heat oil in a pan and add mustard seeds, cumin seeds and channa dal. When it splutters add ural dal, curry leaves and red chillies. Then add the ground paste to it. Add salt.

Step 5:

If you want to add more water add at this stage. But i prefer thick chutney. Adjust the tamarind paste and salt according to your taste. Enjoy with steaming idli's and dosa.