chapathi papad churma

It has been raining on and off since last week and today it was all cloudy. Though it didn't rain heavily, we had a few drizzles. This is the climate that makes us to feel like having some
Chat pata. And as I was expecting my Dh to return early from his session bit early ,so I wanted to make something new and delicious Since it was evening, I was not in the mood for snacks which consume my time as I don’t want to miss the view of the clouds and the pleasant weather.
So I quickly moved into the kitchen to check what was at handy and I found out some leftover chapathi from the lunch and just then mom called up and in between the conversation she told me a sweet dish which can be made by the left over chapathi or roti , as I was in no mood to make any sweet , I decide to make some hot out of it so used part of mom recipe and also the papdi chat recipe which I had the other day and atlast I had a wonderful outcome ,rather I would say a healthy snack whick can made very easily and also relishes the taste buds

So here it goes

Ingredients

4 Chapathi Or Rotis (preferably leftovers)
5 or 6 Papads -
2-3 green chilies
1 big onion-finely chopped
1 tsp lemon juice
1 tsp chat masala
1 tsp red chili powder(optional)
1/2 tsp turmeric powder
2 tablespoons oil
1/2 tsp mustard seeds
1/2 tsp jeera
pepper powder
Coriander finely chopped
Salt to taste

Directions
1. Heat a tava and slightly heat the chapathi till the become hard
2. Allow them to cool and then grind them coarsely ( be careful while grinding
as they should not be powdered they have to be just crushed to pieces)
3. Take the papads. And roast them on either side without any oil
4. Take them out and crush them (after 5 mints time) into tiny pieces.
5. In a bowl add the crunched grinded chapath, crushed papad ,salt, chat
masala , coriander powder ,pepper powder and mix them well with all the
ingredients.
6. Take oil in a frying pan and splutter some mustard seeds along with jeera.
7. Add green chilies and fry them well. ( skip these if u don’t like spicy)
8. Put onions in it and sauté them for a second.
9. Put the crushed chapathi and the remaining spices.
10. Fry for a 2-3 seconds maximum m.
11. Then sprinkle the lemon juice and toss them well
12. Garnish with coriander leaves.
13. Serve hot with sev or chopped onions

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Chicken Kurma

This Chicken Curry Recipe main dish is one of my Dh favorites.

yesterday when I was discussing with my husband the menu for dussehra he was like a big no to non veg .Me being a pure veg he wanted both of us to dine on the festival day with the same menu.

As its been many days I have really cooked chicken for him .So I wanted to make something delcious for him so I was not sure until the festival day what would be the menu .And finally I decided to make his favourite Chicken Kurma which he liked a lot.
This recipe has a long flavor of the masals going into it but atlast extract more flavors from the main ingredients itself.
It turned to be a delicately flavored dish.The smell of the dish sometimes tempts me also :) so this time I came with the a veg recipe but the same chicken kurma style which can satisfy my taste buds.
Lets not talk about veg here so lets get back to nonveg and todays dish CHICKEN KURMA

So here we go……
Ingredients
500gms Chicken (sliced into 8 medium sized pieces)
3 Chopped onions
2tsp Red chilli powder
1tsp Turmeric powder
2 tsp garam masala
1 tbsp chicken masala
2 Chopped tomatoes
4 tsp ginger garlicpaste
2 tsp Lemon juice
2tbs Oil
2 cups Water
Salt to taste
Finely chopped coriander leaves for garnishing

For the Paste
2tsp Poppy seeds (khus khus) soaked in water
1 tsp seasem seeds roasted
1tsp Coriander seeds

Kada Masala
1tsp Cumin seeds
1" piece Cinnamon
2 Cloves
2 Green cardamoms
1 black cardmom

Directions

First clean the chicken and wash it well and drain the water comepletely.
Take wide mothed bowl and add the chicken in it
Now add half of all the powders into the chicken
First chillipowder , turmeric powder,garam masala ginger garlic paste , chicken masala.
Mix the chicken well with all the masalas .
At this stage ½ tsp oil can be added if u feel it is to dry. And marinate for a minimum of 30 minutes.( the more u marinate the better)



1. Heat some oil and roast all the ingredients under the kada masala and fry them
2. Add half the onions and fry till they become transculent then put a pinch of redchilli powder and mix well .
3. Add in the tomatoes and cook till they are fried and get cooked .
4. Remove from the stove and allow to cool and grind to a paste along with ginger and garlic. Keep aside.
5. Heat 2tbs oil in a heavy bottom pan and fry onions till golden brown , then add little turmeric .
6. Add ginger garlic paste and sute them well.
7. Now add the marinated chicken and fry them well not for too long.
8. when u can see the outer layer getting fried add the rest chilli powder and garam masalas and saute them for a while.
9. Now add the ground paste and mix well and keep cooking for a while .
10. when the gravy starts leaving the sides add the salt.
11. Add little water by checking the consistency .
12. Reduce the heat and mix thoroughly and cover. Let it simmer until the chicken is cooked through and the sauce thickens.
13. when the chicken is fully tender add the chicken masala and the garam masala and the coriander leaves.
14. At this stage if u want u can add lemon juice.


Can be seved with rice, roti, puri

To check how I served it and the menu for the festival is

Note : best resut if used fresh homemade ground masalas

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Happy Dussehra

Wish You All A Happy Dussehra
Feasting is an important feature of Dussehra (Vijayadashami) celebrations.
Dussehra is also known as Vijaya Dasami, because of the victory of Ram over Ravana.
Dussehra festival marks the end of the nine days of Navratri. Dusshera Vijayadashmi festival marks victory of Truth


Dussehra is also known as Vijaya Dasami, because of the victory of Ram over Ravana .
Vijayadashami is a festival celebrated in varying forms across India, It is also called Dasara, Dashahara,Dussehra . Navaratri and Durgotsav ...


I remember my child hood days the way we used to celebrate . we used to loof forward for this festival as it was one of the biggest festival in my family and we used to get new clothes lot of sweets and my mom used to prepare variety of dishes
Sometime we used to go to our grannys place where we had lot of fun with our cousins
Some or other entertainment is held during the nine days preceding Dussehra and we also got to play batukama with many women singing songs around the batukama but being far away from home miss all those things . On the tenth day (Dussehra or Vijay Dasami), larger idols es of Ravana, and brother Kumbhakarna are set to fire.

Feasting is an important feature of Dussehra (Vijayadashami) celebrations.
So here goes the traditional thali which I made

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Dear Friends,

Firstly sincere apologies for dissapearing off the blog world for so long !!
I have to excuse myself for long as things just got way out of hand but I never thought of taking such a long leave of absence then many things have poped up and all of a sudden started my career and finally settled down with everything so now i want to be back to blogging.

Thanks & looking forward to be on the track

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Spinach Dal or Palakura Pappu or Dal Palak

Dal Palak or Spinach Dal is a healthy mixed recipe of two very nutritious ingredients. Basically I am very fond of both Palak and Dal and so the combination of these two favourites result in a very delicious pot pouri.Normal it can be prepared in different ways but the one that I tired out today is the one which is normal made during celebrations back home ,this one is a must in menu.
This recipe is made with all fresh ingredients which come together in a fragrant ghee tadka

Ingredients:

1/2 cup Toor dal
1/3 cup chana dal
1 bunch fresh spinach -washed-chopped roughly
1 tbsp- garlic finely chopped
1 small onion-finely sliced
5-6 green chillies finely chopped
Salt to taste

For tempering
1/2 tbsp cumin seeds (jeera)
1/4 tsp turmeric
2 tbsp ghee (or oil)
Few curry leaves

• Wash and soak the dals for 10 minutes.
• Boil some water in a pan. Add the spinach leaves and the sodium bi carbonate and wash leaves for a minute
• Drain the leaves keep aside.
• In a pressure cooker, add 1 1/2 to 2 cups of water and now add the following ingredients one by one dal, spinach, onions,Green chilies and add the spinach and add half of the garlic and little oil and pressure cook up to 3 whistles.
If cooking over stove top, cook till the dal is almost cooked.
• For tempering heat a kadai and pour in ghee and add cumin seeds when they splutter add the remaining garlic , fry them for a second
• Now add the curry leaves and turmeric
• Add this to the pressure cooked dal.
• Cook on slow to medium flame for 8-10 Mt's without lid or till you get the consistency of your choice
Serve with rice or roti

ADV :The nutrients in palak contains vitamin A and it helps with conditions in which inflammation plays a role. For example, asthma, osteoarthritis, and rheumatoid arthritis are all conditions that involve inflammation.

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Brinjal fry or Vankaya Veppudu

I love brinjal in every form whether it is purple or, green ones but something which I am very crazy about is the long ones. Whenever I go to the market I make sure to pick all types of brinjals.The recipe is quite simple, but it gives a remarkable taste, which I simply adore the flavor when brinjal, onion, chillies and oil combined together. This dish will almost melt in our mouth. And especially this dish when made my mom has mouth watering taste, mine is not as tasty hers but it a must try too…

Brinjal-sliced length wise
Onion chopped -1
Ginger garlic paste -1 tsp
Green chilies -4 or 5
Turmeric Powder – 1/4 tsp
Chily powder -1/2 tsp (according to your taste)
Coriander powder 1tsp
Curry Leaves -a few
Coriander (cilantro)-2 stems
Salt – to taste
Jeera 1tsp
Rai or mustard seeds 1 tsp
Oil – as needed

• Heat a thick bottomed pan, kadai or wok with a tight fitting lid.
• Drop the oil and add mustard seeds and cumin seeds and allow them to splutter
• Once the spluttering stops add the green chilies and onions and cook till they are translucent
• Now add the ginger garlic’ paste and fry till the raw smell evaporates
• Now add in curry leaves and turmeric powder and sauté for few minutes
• Now gently place the drained brinjal slices and let them fry for few minutes and then later turn them over and keep doing this occasionally till they get fried and cooked
• Once the skin turns darker and they get cooked add the red chilly powder, coriander powder and salt.
• Simmer them and cook few minutes
• Garnish with cilantro (coriander) leaves

Serve with hot rice or chapattis

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