KARAPANIYARAM

KARAPANIYARAM 

INGREDIENTS 

Idly batter        : 3 cups

Channa dal       : 2 tsps

Onion                 : 1

G.chilly              : 1

Curry leaves     : few

Hing                   : pinch

Ginger               : 1/2 inch 

Salt                     : required amount 

Mustard seeds : few

Ghee                  : required quantity

Oil                      : 3 tsps

METHODS 

1. Heat the kada with oil.. temper  the mustard seeds, channa dal, grated ginger, chopped onion, green chilly, curry leaves, and hing.

2. Once the ingredients are tempered add them in a bowl. Then add idly batter, salt and give a complete whisk.. now the batter is ready for karapaniyaram. 

3. Heat the kuzhipaniyara kada and grease it with ghee..(am using non-stick so greasing is more than enough). If normal kuzhipaniyara kada is used pour required amount of ghee to avoid sticking..

4. The kuzhi(small cups in that pan) should be filled with half the batter so that turning the paniyaram will be more easy.. and the paniyaram gets cooked completely..

5. Make the karapaniyaram using all the batter and serve hot along with onion chutney.. Happy appetite.. Keep supporting *Ferdin'skitchen*

FLAVOURS OF ONION(Onion chutney)

INGREDIENTS 

Onion                   : 5 

Tomato                 : 1

Tamarind             : gooseberry size

Sesame seeds      : 3 tbsp 

Hing                      : a pinch

Red dried chilly : 7 to 8

Salt                       : as required 

Jaggery                : a pinch

Oil                         : 3 tsps

METHODS 

1. Heat the kada with oil. Add the onions and saute till it becomes golden brown.

2. Then add dried red chilly, tomato, tamarind, hing, jaggery, salt and saute till the tomatoes become watery..

3. Add the roasted Sesame seeds and give a stir.. now switch off the flames and leave the ingredients to cool..

4. Grind it to a paste.. (Temper with mustard, urad dal and curry leaves if necessary.. but it's completely optional).

5. Hot serve.. easy and quick recipe.. must try.. Happy appetite.. Keep supporting *Ferdin'skitchen*

 

CHILLY PEPPER MUSHROOM

CHILLY PEPPER MUSHROOM 

INGREDIENTS 

Mushroom                : 15 nos.

Chilly                          : 3 nos.

Onion                         : 1

Curry leaves             : few

Corriander leaves   : few

Ginger garlic paste  : 1 tsp

Pepper powder        : 1 tsp

Dark Soy sauce        : 1 tsp

Chilly vineger          : 1 tsp

Tomato sauce          : 1 tsp

Corn flour                : 1 tsp

Sugar                        : 1/2 tsp

Salt                            : 1/4 tsp

Refined oil               : 2 tsp

METHODS 

1. Wash and chop the mushrooms into slices.. as well as chop the onion(medium sized), Corriander leaves(finely), and chilly..

2. Heat the pan with oil. Add the onion and saute for 2 seconds.. then add ginger garlic paste and saute till the raw smell disappears..

3. Add chopped mushrooms, chilly, curry leaves and saute for few minutes..

4. Add sugar, above mentioned quantities of soy sauce, chilly vineger,  tomato sauce  and saute it.

5. Then take the Corn flour in a bowl and dissolve it. Then add the cornflour mix to the mushroom and saute without taking hand to avoid lumps.

6. When the exact greasy consistency reaches add salt, pepper powder and give a complete stir..

7. Finally garnish with corriander leaves.. hot serve.. The yummy tasty chilly pepper mushroom is ready.. Happy appetite.. Keep supporting Ferdin'skitchen

MUSHROOM-PEAS BIRIYANI

MUSHROOM-PEAS BIRIYANI

INGREDIENTS 

Mushroom               : 200 gms

Peas                           : 1 cup

Onion                        : 4 nos.

Tomato                      : 3 nos.

Chilly                         : 2 nos.

Ginger                       : 1 finger sized

Garlic                        : 7 to 8 big cloves

Corriander leaves  : 1 hand full

Mint leaves              : 1 hand full

Kalpasi                     : a small piece 

Cardomom              : 6 nos.

Cloves                       : 6 nos.

Cinnamon sticks     : 1

Baasmati rice          : 2 cups

Turmeric powder   : 1/4 tsp

Chilly powder          : 1/2 tsp

Pepper powder        : 1/4 tsp

Salt                             : as required 

Coconut oil               : 1/4 cup

Ghee                          : 3 tsps

Cashews                   : 10 nos.

D.grapes                   : 10 nos.

TO-DO

1. Clean and cut the onions, tomatoes, mushrooms seperately..

2.  Clean and grind the ginger, garlic, chilly, mint, Corriander  together into a fine paste.

3. Roast the cashews and dried grapes and keep ready.

4. Soak the baasmati rice for 40 mins with 1:2 water ratio.

( i have used INDIA GATE SUPER BAASMATI RICE here)

METHODS

1. Heat the pressure cooker with the coconut oil. Add the whole spices(cardamom, cloves, cinnamon, kalpasi) and saute for a minute. 

2. Then add the ginger garlic paste mixture and saute till the raw smell disappears..

3. Then add the onions and saute till it becomes golden brown in colour.. then add the tomatoes and saute till it becomes tendery..

4. At this stage add mushrooms, peas and salt and saute for 2 mins.. then add turmeric powder, chilly powder and pepper powder and saute without burning.

4. Add the baasmati rice. Give a complete stir, check for salt and pressure cook for 1 whistle..

5. Garnish with roasted cashews, dried grapes, ghee and few Corriander leaves.. super dooper MUSHROOM-PEAS BIRIYANI is ready to serve.. Happy appetite.. Keep supporting *Ferdin'skitchen*

GOBI TAHRI

 

GOBI TAHRI 

INGREDIENTS 

Cauliflower             - 1 medium

Peas                          - 1/2 cup

Onion                       - 1

Gingergarlic paste - 1 tsp

G.chilly                     - 1

Mint leaves             - 10 to 12

Corriander leaves  - few

Ghee                         - 4 tbsp

Garam masala        - 1tsp

Turmeric powder   - 1/2 pinch

Salt                            - as required

Pepper powder       - 1 tsp

Idyappam                - 4

METHODS

1. Cut and clean the cauliflower(in hotwater) and make it into small pieces..

2. Heat the kada with ghee. Add the chopped onions and saute it.

3. Now add the ginger garlic paste and saute till the raw smell disappears..

4. Add the cleaned and chopped cauliflower, green chilly, and green peas(I have used frozen peas here) with salt and saute it.. make sure the cauliflower and peas gets cook to 70%..( don't over cook..)

5. Now add mint leaves, turmeric powder, garam masala and give a complete stir.. cook for few minutes so that the masala gets cook well..

6. Then add the idyappam(slice the idyappam to small piece with hand). Check for salt.. add if necessary.. mix it well

7. Finally add pepper powder and Corriander leaves and give a complete mix.. garnish with few ghee..

8. Gobi Tahri is ready to serve.. A complete homemade recipe with good texture and aroma.. taste so yummy.. try it.. keep supporting *Ferdin's kitchen* Happy appetite 😋

PANEER BUTTER MASALA

 PANEER BUTTER MASALA

INGREDIENTS 

Paneer                    - 200 gms

Onion                      - 3 nos.

Tomato                    - 2 nos.

Ginger garlic paste  - 1.5 tsp

Butter                      - 6 tbsp

Cashews                  - 1 hand full

Tomato ketchup      - 2.5 tbsp

Salt                         - as required 

Sugar                      - 2 tsp

Turmeric powder     - 1 tsp

Corriander powder  - 3 tsp

K.chilly powder       - 2.5 tsp

Garam masala       - 1.5 tsp

Fresh cream           - 5 tbsp

Corriander leaves   - few

Kasuri methi           - few

METHODS

1. Soak the cashews and grind it to a clean paste.

2. Slice the onion, tomatoes and paneer and keep it ready.

3. Now heat the kada with 3 tbsp butter. Add onions and saute it.

Then add ginger garlic paste, saute till the raw smell disappears. Then add tomatoes and saute for few minutes.

4. Now add turmeric powder, Corriander powder, garam masala and K.chilly powder and saute for few minutes in low flame without burning. Switch off the flames and allow the ingredients to cool and make it to a fine paste.

5. Now heat the kada with the remaining butter and add the grinded paste and saute till the butter seperates.

6. Add the tomato ketchup,  salt and sugar and saute for a minute and add the cashew paste along with add 1/4 cup water.

7. Cook till the paste absorb the cashew flavour.. when the consistency of the butter masala starts thickening crush and add the kasuri methi.

8. Add the fresh cream and give a slight stir. Now garnish with few fresh cream, cashews and Corriander leaves.

Paneer butter masala is ready to serve. Yummy tasty semi gravy masala very well suits with naan, butter naan, aapam, fried rice etc.. Happy appetite.. keep supporting *Ferdin's kitchen*

PULICHAKEERAI

PULICHAKEERAI/GONGURA CHUTNEY

INGREDIENTS 

Pulichakeerai         - 1 bunch

Dried red chilly     - 8 nos.

Fenugreek              - 3/4 tsp

Curry leaves          - few

Hing                        - 1 pinch

Turmeric powder- 1/2 tsp

Cumin seeds         - 1/2 tsp

Garlic                     - 2 cloves

Gingelly oil           - 1 tbsp

Salt                         - as required 

METHOD 

1. Heat the kada with 2 tsps of oil. Clean and take the gongura leaves(Throw away the stems.. clean carefully inorder to avoid injuries created by the thorns.. take only the leaves) and saute in that oil without adding any water..

2. Since the gongura leaves segregate water while cooking, (avoid water for all spinaches).. wait till all the water gets evaporated.

3. The color of the leaves get changes after all water gets dispersed. 

4. Now heat the kada and dry roast the fenugreek,  dried chilly, garlic, curry leaves, cumin seeds without burning.. and now partially course the heated items.

5. Now heat a kada with the Gingelly oil.. temper the mustard seeds,  turmeric powder, and  hing.

6. Now add the cooked gongura leaves.. and add the partially coursed masala.

7. Check for salt and add the required amount..

8. Cook for few minutes.. keep stiring till it get completely mixed.. Pulichakeerai/ gongura chutney is ready to serve..

This is an aromatic spicy recipe.. can be stored in glass bottles for later use. Best chutney for rice.. can be used as a pickle too.. The best must try Andhra recipe.. can be served with plain rice and idly dosas too.. Happy appetite.. Keep supporting *ferdinskitchen*

Dal

 DAL

INGREDIENTS:

Moongdal             : 2 hand full

Onion                    : 1 

Tomato                 : 1

G.chilly                 : 2

Curry leaves        : few

Garlic                    : 10 cloves

Cumin powder    : 3/4 tsp

Hing                      : 3/4 tsp

Turmeric powder: 1/2 tsp

Salt                        : as required 

Mustard seeds    : few

Dried chilly         : 2

Grated coconut   : 1/4 cup

Ghee                     : as required 

METHODS 

1. Wash the moong dal and put it inside the pressure cooker. 

2. Clean and chop the tomato, onion, green chilly and add along with the dal.. Add water.

3. Then add garlic, cumin powder,  turmeric powder,  hing and salt to the cooker and pressure cook for 3 whistles..

4. Now temper mustered seeds, dried chilly, curry leaves, few hing, cumin seeds and add to the pressure cooked dal.. stir it..

5. Add the grated coconut(optional) with the dal and cook for 2 min.. check for salt and serve with ghee garnished..

This dal curry is first served in the marriage houses. Good, healthy and tasty one.. This can be served with all rice and rice flour foods.. best combo for chapati and idyappam.. This was one of the easy recipe can be cooked in  short period of time.. Can be given to toddler with ghee to gain weight.. Happy appetite.. keep supporting *Ferdin's kitchen*

Rasam

 

*TOMATO RASAM*

INGREDIENTS

Pepper corns  : 1.5 tbsp

Cumin seeds  :1tbsp

Fennel seeds : 0.5 tbsp

Garlic  :1 hand full

Ginger : .5 inch

Green chilli  : 2

Hing : 1/2 tsp

Turmeric powder : 1/2 tsp

Tomato : 3(optional)

Mustard seeds  : few

Curry leaves  : few

Dried red chilly : 2

Salt  : as required 

Corriander leaves : few

Tamarind extract : 1/4 cup (extract the juice as per your taste and convenience)

 *METHOD* 

1. Grind all the spices, ginger garlic, hing, turmeric powder, green chilly into a coarse..

2. Heat the kada with oil. Temper the mustard, dried red chilly and curry leaves.(Fenugreek 0.25tsp optional  for flavour)

3. Add the coarsely grinded ingredients and saute without burning.

4. Then add the tomatoes and saute till it becomes tendery.. then add the tamarind extract.. finally add water and salt. Allow it to boil.. Before the bubbles appear switch off the flames. 

5. Tomato rasam ready to serve.. garnish with corriander leaves..

This Rasam can be served as soup also.. It is a perfect south indian must added recipe.. The food will be complete only after tasting this rasam rice.. happy appetite.. keep supporting *Ferdin's kitchen*