Mains, Side dish

Butter Chicken Masala 

Butter Chicken is a very famous Punjabi dish which is believed to have been first created in the 1950s by Kundan Lal Jaggi at his restaurant Modi Mahal Delux in Delhi. Its popularity has grown leaps and bounds to all corners of the world and is one of the favourite dishes to many.It is mildly flavoured and gets a bright orange colour naturally from the tomatoes and the Kashmiri chilli powder used in the recipe. Though traditionally the chicken is cooked in a tandoor, here we cook it in a pan or grill. 
Enjoy this much sought after dish liked from kids to adults. Truly a mouth watering restaurant style Butter chicken recipe.
 Ingredients: serves 2-3
For marinade:
1. Chicken breast or with bone( your choice )- 500 gms

2. Kashmiri chilli powder- 1 tbsp

3. Ginger garlic paste- 2 tsp

4. Yogurt- 2-3 tbsp

5. Salt as needed 

6. Lemon juice- few drops 

7. Garam masala- 1 tsp

8. Oil- 3 tbsp
For base gravy:

1. Onion- 1

2. Tomatoes- 3 (used roma)

3. Butter- 60 gms

4. Oil- 2 tbsp

5. Cardamom pods- 3-4

6. Garlic- 4 cloves

7. Ginger- 1 /2 inch size into juliennes 

8. Green chilli deseeded- 3-4

9. Kashmiri chilli powder- 1 tbsp

10. Garam masala- 1/2 tsp

11. Kasthuri methi 1 tsp crushed. I used dried coriander leaves instead.

12. Cashews – 10 or double cream 1/4 cup
Please watch video for recipe.

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Mains, Side dish

Paruppu Urundai Kulambu- lentil balls in curry

Paruppu urundai kulambu is a delicious curry having lentil balls. It is a popular dish in Tamil Nadu, India. The lentil balls can be varied. In this recipe, it is made using Channa dal and black urid dal. A very healthy curry and have made use of just 1 tbsp oil making it a great option for curries when you are trying to lose weight or just being health conscious. It is protein packed and goes great with rice, roti, dosa or idli.Enjoy the recipe.

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Ingredients: makes ~ Serves 2-3
For the lentil balls (makes small 14 balls):
1.Channa dal- 3/4 cup

2. Toor dal- 1/4 cup

3. Dry red chilli- 2

4. Asafoetida- 1/4 tsp

5. Onion- 1/2

6. Fennel seeds- 1/2 tsp

7. Salt a little 
For the curry base:
1. Cooking oil- 1 tbsp

2. Mustard seeds- 1/4 tsp

3. Curry leaves- few

4. Fenugreek seeds- 1/4 tsp

5. Onions – 2

6. Tomato- 1

7. Tamarind- 1/2 lemon size

8. Water- 1-2 cups 

9. Asafoetida- pinch

10. Chilli powder- 1 tsp

11. Turmeric powder- 1/4 tsp

12. Coriander powder- 1 tsp

13. Sambar powder- 1 tsp

14. Garlic – 3
Please watch video for recipe.

Mains

Neer Dosa- 2 ingredient recipe 

Neer Dosa is a popular Mangalorean dish which is very simple and easy to make. I first heard of it while watching Samayal Samayal show in Vijay TV. Since then wanted to try it out. This recipe shows the addition of coconut to the rice before grinding which is optional. 

Neer means water. As this dosa is made by adding water to the rice batter it is named so. And also this batter needs no fermentation which makes it even more easy. It is so light and fluffy crepes that it will be very silky.

It is usually had for breakfast or tiffin along with chicken curry or it can also be enjoyed with any tasty chutney like coconut chutney, coriander chutney or kurma.
Ingredients (makes ~15 dosas)

1. Any white rice- 1 cup( preferably raw or Sona Masoori)

2. Grated coconut- 1/2 cup

3. Salt to taste 
Please watch video for method.

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Mains

Mor Kuzhambu- Iyengar style

Mor Kuzhambu is a delicious yogurt based curry which is very popular in South India in the state of Tamil Nadu. The style shown here is the traditional Iyengar style. The vegetarian dishes made by the Brahmins are quite unique and very tasty. This Mor kozhambu is one of the popular dishes which fall under that category.In this recipe, I have used ladiesfinger (okra) vegetable. We can also use taro(seppankizhangu), pumpkin, chow chow instead of vendakkai (okra). It goes great with steamed rice.
Hope you enjoy the recipe!
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Ingredients: serves 3-4

1.Ladies finger or Okra- 250 gms 
2. For grinding :

1) Toor dal- 2 tbsp

2) Coriander seeds- 2 tsp

3) Raw Rice- 1 tsp

4) Green Chilli- 3

5) Grated coconut- 3-4 tbsp

6) Cumin seeds- 2 tsp

7) curry leaves- few

8) Ginger- a small piece 
3. Mustard seeds- 1/2 tsp

4. Coconut oil- 2 tbsp

5. Curry leaves- few

6. Yogurt – 3/4 cup mixed with water

7. Turmeric powder- 1/2 tsp
Please watch video for the recipe

Mains

Chettinad Mutton curry

Chettinad Mutton curry is a very popular dish from one of my favourite cuisine, Chettinad cusine, from the state of Tamil Nadu in India. It is packed with flavours from the freshly ground spices which gives its unique taste.This dish can also be replaced with lamb instead of mutton. This curry can be served with rice, dosa, idli, roti or any Indian bread.
Enjoy the recipe.

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INGREDIENTS (serves 3)
1. Mutton or Lamb- 500 gms

2. Onion- 2

3. Tomato- 1

4. Ginger garlic paste- 1 tbsp

5. Curry leaves- few

6. Oil as required 

7. Bay leaf- 1

8. Coriander leaves- to garnish 

9. Turmeric powder- 1/ 2 tsp
To grind to powder: 

1. Dry red chilli- 3

2. Coriander seeds- 2 tbsp

3. Cumin seeds- 1 tsp

4. Pepper corns- 1 tsp

5. Fennel seeds- 1 tsp

6. Cinnamon stick- 1 small 

7. Whole Cardamom- 2

8. Grated coconut- 3 tbsp
Please watch video for recipe.

Mains

Adai- South Indian breakfast 

Adai is a very popular South Indian breakfast dish made using a batter of rice and various dals. This is a wholesome nutritious dish and can be had for breakfast, tiffin or even dinner. It is protien packed and can add grated carrot or drumstick leaves to the batter before making the Adai to bring in variety.

Enjoy along with Avial or coconut chutney!

INGREDIENTS (makes ~13 adai)
1. Raw rice- 1 cup

2. Idly rice- 1 cup

3. Channa dal- 1/2 cup

4. Toor dal – 1/4 cup

5. Urid dal- 3 tbsp

6. Moong dal – 3 tbsp (optional)

7. Dry red chilli – 10 nos ( also can add chilli powder)

8. Asafoetida- 1/4 tsp

9. Onions 1-2

10. Curry leaves- few

11. Coriander leaves- few

12. Gingelly oil preferred – 2-3 tbsp for each adai

13. Salt as required
Please watch video for method.

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Mains

Avial- mixed vegetables in coconut chilli base

Avial is an assortment of vegetables cooked in a coconut base. It is very simple and easy to cook. This is a very popular dish originating from Kerala in India.Festivals like Onam and Vishu are generally celebrated with a sadhya or feast in which Avial takes a prominent part of the menu. 

Hope you enjoy making this recipe. It goes great with steamed rice. 

Ingredients:

1. Assorted vegetables: used carrot,beans,drumstick, pumpkin. Usually yam and snake gourd are also added. ~ 1/4 cup each

2. Coconut – 1/4 cup

3. Turmeric powder – 1/2 tsp

4. Salt as needed

5. Green chilli – 3 or 4

6. Cumin seeds – 1 tsp

7. Mustard seeds- 1/2 tsp

8. Curry leaves – few

9. Coconut oil (preferred) – 1 tbsp

10. Yogurt/curd- 1/4 cup
Please watch video for recipe.

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