MASALA PEANUTS

Crunchy and tangy masala peanuts make a great accompaniment to the drinks. This is very popular in most of  the clubs like Gymkhana and Golf Club..You have to make them just before serving to keep the peanuts crunchy..

Ingredients:
Roasted peanuts ... 1/2 cup
Onion .................. 1 small
Green chillies ..... 1-2 ( as per your spice level )
Coriander leaves .. handful
Tomato ............. 1 tbsps.
Salt .................. to taste
Red chilli powder .. a pinch (optional )
Lemon juice ...... 1-2 tbsps ( half a lemon )

Method:
1. Cut the onion, green chillies, coriander leaves very finely.
2. Remove the seeds from the tomato and cut it very finely. Select a firm tomato, not a soft and mushy one.
3. Mix all the ingredients and season with salt, red chilli powder and lemon juice.
Serve immediately.

Check out the video (Shorts)

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METHI PALAK WITH CHETTINAD MASALA

Chettinad Cuisine is so spicy and delicious. These days I have tried out several new dishes with this masala. Methi Palak is one of them. The taste is really awesome. It can go well with rice, rotis, dosas and appams too.

Ingredients:
Palak / spinach ..... 1 bunch (chopped)
Methi / fenugreek .... 1 cup (leaves)
Garlic ................ 1 tbsp (crushed)
Green chillies ..... 2-3
Tomato puree..... 1 tbsp ( or 1 small tomato)
Grated coconut .... 1 tbsp
Chettinad masala ... 1 tbsp ( See Recipe - HERE )
(You can make Chettinad masala in large quantity and store in the refrigerator)
Turmeric powder .... 1/8 tsp
Salt ............... to taste
Oil .. ... 2-3 tbsp

Tempering:
Mustard seeds ....
Cumin seeds ....... 1 tsp
Urad dal .............. 1 tsp
Asafoetida ......... a pinch

Method:
1. Wash the greens.Drain and set aside.
2. In a pan heat the oil. Add the tempering ingredients. When they crackle, add the crushed garlic and green chillies.
3. Saute and add the greens, tomato puree and salt. Simmer to cook.
4. When half done add the Chettinad masala, grated coconut and the turmeric powder.
5. Sprinkle little water if needed and cover to cook until done.

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FOCACCIA - WITH SUNDRIED TOMATOES & OLIVES

Focaccia is a popular Italian flat bread seasoned with olive oil and herbs. It can be topped with onion, olives, garlic, sun dried tomatoes, peppers, cheese or meats.. anything of your choice. You can make  a sweet version of this too with raisins, cherries, honey....

Ingredients:
All purpose flour / maida .... 2 & 1/2 cups
Fresh yeast .................... 1 cube (You can use the dry yeast also )
Sugar ........................... 1 tbsp
Salt .............................. 1 tsp
Olive oil ...................   5-6 tbsps
Garlic .....................      1 tbsp ( crushed )
Basil .....................        1 tbsp ( I used dried basil )
Olives ...................        7-8
Sun-dried tomatoes ..   4-5

Method:

1. Take the flour in a flat vessel . Make a well in the middle and crumble the yeast. Add sugar. The salt, herbs, garlic and  1 spoon of olive oil should be added on the sides. (The salt should not come in contact with the yeast ).

2. Take luke-warm water and knead the dough starting from the middle portion and gradually mix everything.

3. Using a little more olive oil knead the dough well for 2-3 minutes.

4. Oil a dish and place the dough in it well covered in a warm place to rise. It takes about 20 - 30 minutes. In winters it may take longer.

5. Oil a flat baking tray, spread the dough with your hand making it flat.

6. Spread the toppings and press them lightly. Drizzle some olive oil. Let this rise again. (It took 10 minutes with fresh yeast)

7. Pre-heat the oven and bake it until done. It takes about 20 minutes. The time varies depending on the type / size of the oven.

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CHETTINAD PRAWN CURRY

Chettinad Cuisine is spicy and delicious from the Chettinad region in Tamilnadu If you like spicy food you will surely love these curries specially the non veg preparations. They pair well with plain rice, dosas and appams. Here is the spicy prawn curry to die for...

Ingredients:
Prawns .... 1/4 kilo
Onions .... 2
Tomato ... 1
Yogurt ... 2-3 tbsps.
Ginger-garlic paste... 1 tbsp.
Tamarind juice ....... 4-5 tbsps.
Turmeric powder .... 1/4 tsp
Salt
Oil
Coriander leaves .....to garnish

Roast and dry grind:
Cumin seeds ...1/2 tsp
Aniseeds ........ 1/2 tsp
Poppy seeds ... 1 tsp
Sesame seeds ...1 tsp
Dry red chillies ..1-2
Pepper corns .... 7-8
Cloves .............. 2-3
Cinnamon ...... small piece
Green cardamoms ...3-4
Peanuts ............... 1 tbsp
Dessicated coconut ... 1 tbsp.

Tempering:
Mustard seeds .... 1 tsp
Dry red chillies ....1-2
Asafoetida ........... a pinch
Curry leaves ........ a sprig

Method:
1.Clean the prawns and marinate them with yogurt, a pinch of turmeric powder and salt.
2. Slice the onions and fry them to golden brown colour.
3. Add the tomato, ginger garlic paste and prawns. Stir fry for 4-5 minutes and add a little water, salt and simmer.
4. Now add a heaped tablespoon of the ground masala powder, tamarind juice and simmer for 3-4 minutes.
5. Fry the tempering ingredients and add to the curry.

Garnish with coriander leaves and serve with plain rice, dosas or appams.

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GRILLED SHIITAKE MUSHROOMS

   

The variety of mushrooms we get in Brazil is amazing.. I always want to try each one of them to make something. Shiitake mushrooms are large, thick and fleshy and I have fallen in love with these.  Today I tried a simple grilled version with them.                            

Ingredients:
Shiitake Mushrooms .. 250 gms ( 10-12 large ones)
Onions ...................... 2 medium
Black bean sauce ...... 1 tbsp
Soy sauce ................... 2 tbsps
Chilli sauce ............... 1 tsp
Salt ........................... to taste
Olive oil ................1 -2 tbsps

Method:
1. Wash and cut the shitake mushrooms into big pieces after removing the stem/stalk.
2. Cut the onion into round slices.
3. Mix the sauces and salt in a small bowl.(Be very careful in adding the salt as the sauces already contain salt.)
4. Take a thick foil paper or two sheets of thin one to form a big rectangle.
5. Grease the paper with oil and place the onion slices.
6. Mix the sauces with mushrooms and place them over the onion slices. Pour a little oil over them.
7. Lift the foil paper edges on top and fold them once to seal leaving space between the mushrooms and foil paper.(puffed up) On the sides twist them (like a toffee shape).
8. Place it in an oven tray. Grill on high temperature for 8-10 minutes and reduce it to low. Further grill for 8-10 minutes again on low.
9. Open the foil very carefully just before serving. (The foil is sealed so the steam is very hot when you open it.)
10. Serve with sticky Jasmine rice.

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ALOE VERA CURRY - CHETTINAD STYLE

Aloe Vera has got lot of medicinal properties. When I came to know that in Rajasthan they make curry with the gel from the thick leaves. Interesting isn't it ? I did give it a try first with rajasthani spices. It turned out very good and wasn't bitter like I expected.
For a change I have now prepared with Chettinad masala and you can see the result is awesome.

Ingredients:
Aloe vera ..... 1 leaf
Onion ........... 1
Tomato ........ 1
Tamarind juice ... 2-3 tbsps.
Ginger-garlic paste ... 1 tsp.
Salt ..................... to taste
Red chilli powder .. 1/2 tsp.
Turmeric powder ... 1/4 tsp.
Jaggery ............... a small piece.
Oil
Coriander leaves .... to garnish

Roast and Dry Grind:
Cumin seeds ....... 1 tsp.
Saunf (aniseed)... 1 tsp.
Sesame seeds ...... 1 tsp.
Poppy seeds ........ 1 tsp.
Pepper corns ...... 1/2 tsp.
Clove................... 1
Cinnamon ......... 1 small piece
Dry red chilli ..... 1
Peanuts ........... 1 tbsp.
Dessicated coconut .. 1 tbsp.
( You can grind this masala in large quantity and store it )

Tempering:
Mustard seeds ... 1 tsp.
Asafoetida ......... a pinch
Curry leaves ...... 5-6
Dry red chilli..... 1

Method:


1. Peel and cut the aloe vera into small pieces.

2. Boil it for 5 minutes adding salt. Drain and set aside.


3. Heat oil in a pan and fry the onion for 3-4 minutes. Add the ginger garlic paste and tomato.Sprinkle a little water and simmer.

4.Now add the aloe vera, turmeric  powder, chilli powder, jaggery, one heaped tablespoon of the ground masala and salt. Also stir in the tamarind juice. Add a little water and cook further for 2-3 minutes.
5.Fry the tempering and add to the curry.
Garnish with coriander leaves.

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CHICKEN CHETTINAD

A spicy chicken curry from the Chettinad Region of Tamilnadu. The delicious curry goes well with plain rice or appams and dosas.

Ingredients:
Chicken ......... 1/2 Kg
Onions ........... 2 (sliced)
Tomatoes .......2 (chopped)
Tamarind juice ... 1-2 tbsps.
Ginger-garlic paste ...1tbsp.
Turmeric powder...... 1tsp.

Roast and dry grind:
Cumin seeds .... 1tsp.
Sesame seeds ...1tsp.
Poppy seeds....... 1tsp.
Pepper corns .... 1 tsp.
Dry red chillies ... 1-2
Cloves .................. 3-4
Cardamoms.......... 4
Cinnamon ............ small piece
Peanuts ................ handful

Tempering:
Mustard seeds .....1 tsp.
Dry red chillies ...... 1 -2
Asafoetida (hing).... a pinch
Curry leaves ........... 1 sprig


Method:
1. Heat oil in a pan, fry onion till golden brown.
2. Add tomatoes, ginger-garlic paste and the chicken.
3. Fry for 5-6 minutes, add a little water, salt, turmeric powder and simmer it.
4. when the chicken is half done, add the dry ground masala and tamarind juice.
5. Cook till done, add the tempering and garnish with coriander leaves. You can add boiled eggs if you like.

Check out the video

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