Thairu Vada ....Southern dai bhalla

Thairu Vada

The Vada batter

250 gms of Urad dal(green split dal)
2 green chillies
2 inch piece of ginger
Few pepper corns
Some curry leaves.
Salt to taste.
Oil for frying.

Thairu (Curd) 4000 gms beaten well, Add salt to taste.
Water for thining the curd.

Tempering
1 tbs of oil
1 tsp of mustard seeds
3-4 red chillies broken
Some curry leaves
Pinch Urad dal

Soak the Urad dal for 2 hours at least. Then grind all the ingredients of the batter to a thick smooth paste.Add salt. Dont keep the batter fry the vadas immediately.

For frying
Heat the oil in a large wide mouthed pan. When the oil is hot. Wet your hands make small balls of the batter and deep fry in the hot oil till it is dark brown.
Dunk the hot vadas into hot water.
Now remove the vadas quickly from the hot water and drop them into the beaten curd.
Do not crowd the pan with vadas when you fry them. Keep turning them constantly in the hot oil.
Shift the curd and vada into the serving dish carefully: being careful not to break the vadas, thin the curd (if required) before you add the vadas.
For tempering the dahi vada
Heat the oil add the mustard seeds, broken red chillies and curry leaves.
Now pour it over the dahi vada.
You can serve it at room temperature or chilled
Enjoy!!!

Carrot, Orange,Date and Cucumber salad with Toasted aAmonds

Salad


2 carrots finely grated
2 oranges, peeled and seeded
100gms fresh dates sliced and pitted
2 Cucumber cut into long thin strips
50 gms of Almondss liced and toasted
Dressing
2 tbs lemon juice
1 tbs of olive oil
1 tsp castor sugar
Pinch of salt

Arrange the carrot in the middle of a sald bowl. Arrange the ornges andcucumber around The carrot. Sprinkle the dates and almonds on top of the salad.
Whisk the dressing well. And pour it over the salad gently.
Chill for 1\2 hour and serve.
Enjoy!!!

Chicken and Cashewnut dry curry

Chicken and cashewnut dry curry


500gms of chicken breast cleaned washed and cut into thin strips
2 big onions sliced fine and long
One onion sliced and browned well.( the same oil can be used to cook the dish)
Handful of Cashewnut( not roasted or salted)
One small tomato
1 pinch of cummin seed.
4-5 pods of garlic crushed
One big piece of ginger
Some leaves of green coriander leaves.
2 green chillies cut into half
1tbs of red chilly
1tsp of turmeric
2tbs of garm masala
Salt to taste
3 tbs of oil olive preferably



Heat the oil in a thick bottomed pan. Add the cummin seed to the hot oil. Then add, the thinly cut onions and fry till they get a light brown colour. Now add the chicken and fry on high flame for 2 minutes.Now add the chilly powder and turmeric to the chicken. Fry for a minute then add the garlic, ginger and greeen chillies, keep stirring it often. Fry for another minute. Add the tomato salt and the fried brown onions and reduce the flame.Cover and cook for 10 minutes. Stir it all and now add the cashewnut. Cover and cook for another 5 minutes, or till the chicken is cooked . Garnish with the corainder leaves. Switch the flame off. Serve hot with roti or rice.
Enjoy!!!

Sauteed Brocolli .

SAUTEED BROCOLLI


500 gms Brocolli cleaned washed and cut inot small florets.
1\2 pod of garlic chopped fine.
1 tbs of pepper
2 tbs of olive oil
Salt to taste.

Heat oil in a pan add the garlic to it . Brown it slightly. Add the pepper to the oil fry for a few seconds. Add the Brocolli and the salt to the pan. Sautee the Brocolli on high flame . Keep stirring for 3 minutes then switch of the flame. Brocolli should not lose its colour by over cooking. Your Brocolli is ready to serve.
Enjoy!!!!
You can use the same method to cook Bak choi and baby spinach.

Fried Fish

FRIED FISH

500gms Seer fish( surmai, naimeen). Cut cleaned and sliced thin.
2tbs of red chilli powder( kashmiri chilly preferably)
1tsp Turmeric
Salt to taste
Oil for frying
1 onion cut long and fine
One Lemon cut into wedges.

Wash the pieces of fish well. Pat it dry. Mix all the dry powders together with salt.
Apply it well on both side of the fish, keep the fish, at least for 1\2 hour, with the marinade.
Heat a pan with oil. Let the oil be hot. Now put the fish pieces into the oil. Fry both the sides till it becomes good deep brown in colour.
Garnish with onions and wedgesof lemon
You can either shallow fry the fish ot deep fry it.
Enjoy!!!

Capsicum and Paneer Delight

CAPSICUM AND PANEER( hung curd) DELIGHT.



250gms Capsicum
150gms Curd
50gms Paneer
1 1\2tbsp Oil
1tsp coriander powder
1\2tsp Red chilli powder
Oil for deep frying
Salt to taste
For Garnishing
A few sprigs coriander leaves(chopped)
1\4tsp garam masala

Wash and cut the capsicum into 4 pieces removing the seed and membrane. Fry capsicum slightly and keep aside. Tie the curd in a cloth and hang up. Heat oil in a pan and add coriander powder, red chilli powder, drained curd, fried capsicum and salt. Stir well and cook for 2 minutes.Now add the crumbled paneer and cook for 2 minutes on low flame.When the moisture has evaporated, take off the fire.Serve hot with chopped coriander leavesand garam masala. Serve hot.
Enjoy!!!

Iranian Recipes Kookoo-e Sabzi

Kooko-e Sabzi ( sounds very Indian) Herb Flan
500gms mixture of fresh herbs(Parsley, Coriander,Chives,Dill)
3 cloves of garlic finely chopped
5 medium sized eggs
50gms chopped walnuts
50 gms barberries( if available,it lends a sharp taste and mostly grown in Iran)
1 tsp tuemeric
3 tbsp milk
4tbsp any oil of youe preference
Salt and pepper to taste


Clean and wash the herbs chop finely and keep aside with chopped garlic. In a mixing bowl, beat eggsand milk together well, then add the turmeric,salt and pepper and mix well.
Add the herbs to this mixture,mix well and add the walnut and barberries.
Heat the oil in a frying panuntil quite hot. Then pour the mixture. Now reduce the flame to the minimum, and leave it to simmer for a good 20 minutes.Turn it over and cook the other side around a further 10 minutes.
When cooked on both sides transfer the flan to a seving dish. Cut it into triangles. Serve it with wedges of lemon and slices tomatoes.
It can be served hot or cold.
As a delicious snack or starter.