Ginger / Inji – Page 2

Spicy Fried Lentil Curry / Dal Fry

Cook Time :40 Min | Servings : 3 Persons

Dhal fry is a very famous north Indian dish. Normally called as, ‘Tadka dhal Fry’ meaning seasoned lentil fry, seasoning the cooked dhal. It is served in most of the Indian restaurants. Any dhal varieties can be used to cook this dish. In a typical south Indian family, dhal will be cooked at least once a week. Dhal is rich in nutrients. When I was a kid, I remember harvesting dhal from our farms. They will be mixed with red soil and kept covered in the floor ( not sure, why ) for 1 or 2 days, cleaned thoroughly and cooked. Dhal with shells on is rich in fiber, my grand mother never split them before cooking.
If the cooked dhal turns out too thick, add little hot water to get your required consistency. Season the cooked dhal 5 min before serving, for a better taste. Add a little ghee to give it that extra taste. I became a fan of dhal fry since I started working.

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Khao Phad Sapparot / Thai Pineapple Chicken Fried Rice

Cook Time :15 Min | Servings : 2 Persons

Fried Rice will be cooked at least once a week in a typical Thai home. Usually fried rice combination will be made on the fly with the ingredients available at hand. Also, fried rice is easy to make with the left over rice and perfectly suited for parties of all sort.
Thai Curry paste can be bought in stores and refrigerated, since I didn’t have it, I made the curry paste myself. I also made my own combination of veggies and meat. Instead of Chicken, shrimp can also be used or it can be cooked only with vegetables.
When it’s this easy to make at home, who says no to try it out !!!

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Ghee Lentil Rice / Nei Paruppu Sadam

Cook Time : 35 Min | Servings : 2 Persons

Ghee Yellow Lentil Rice / Nei Paruppu Sadam
This is a simplified version of bisibelabath. Hang on, I didn’t mean the authentic one, it’s my version. When you feel lazy to cook, this would be an easier recipe with a quick cook time. Of course, dhal with ghee tastes heavenly and you can add any vegetables of your taste. Though it is sort of an instance recipe, it vanishes from the plate pretty fast.

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Mutton Biryani / Aatu Kari Biryani

Cook Time : 50 Min | Servings : 2 Persons

Say Kongunadu style Mutton biryani. Well, not exactly but this is how all type of biriyani’s are cooked at my home since I remember. But the marination part has never been done, since I get tough meat here I started marinating. Meat tenderizer can also be added while marinating, but I skipped that step.
Hmm… Sunday with biriyani cooked at home for lunch, who would say no. I normally skip breakfast on Sundays and I start counting the minutes as soon as my mom starts preparing. The aroma spreads the house makes u to feel more hungry. When my mom says it’s done, yes that’s the moment I have been waiting for and I eat more than usual. I should say biryani with some non-veg gravy and raitha is the great combo I have ever had.

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Kadai Chicken

Kadai Chicken or Chicken Kadai is a very famous restaurant delight. They match very well with Naan, Parota or Chapathi.

Kadai Chicken

Author: Sashi

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 2

Ingredients

Chicken – 1 lb
Oil – 3 tsp
Onion – 1 ( Medium )
Ginger – 1 inch
Garlic – 6 nos
Green Chili – 2 nos
Tomato – 1
Red Chili Powder – 1 tsp
Turmeric – 1/4 tsp
Salt – 1/4 tsp
Coriander Leaves – 2 tbsp
To Grind :
Cinnamon – 1 inch
Cloves – 2 no
Cardamom – 2 no
Cashew nut – 5 nos
Coriander Seeds – 2 tsp

Instructions

PREP:

Grind the items given in the ” To Grind” section to a very fine paste. Chop the onion finely. grind ginger, garlic and green chili to a fine paste. chop the coriander leaves. Cut the chicken into small pieces.

COOKING:

In a wok heat oil, when hot add onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato and fry till it become gravy Add the ground masala paste and fry till Oil separates. Add the chicken, red chili powder, turmeric, salt, water – 1 cup and cook till chicken is completely cooked and water is completely drained.
Add capsicum, coriander leaves saute for 2 min. If you like add ghee 1/2 tsp at the end.

Notes

If you want it little gravy, add some more water and don’t fry till all water evaporates.[br]Serve with Roti, Chapathi, Naan.

Green Peas Sabzi / Pachai pattani Masala ( Dhaba Style )

Dhaba style dishes are rich in spices and a special treat for our taste bubs. I have tried simulating the green peas subzhi from Punjabi dhaba which will be a great combo for Naan, roti etc. An inspired Green Peas Masala recipe from Tamilnadu Punjabi Hotels. When you finish cooking, gravy smell fills ur house.

Green Peas Sabzi / Pachai pattani Masala ( Dhaba Style )

Author: Sashi

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 2

Ingredients

Fresh or Frozen Soft Green Peas – 1 cup
Oil – 3 tsp
Cinnamon – 1 inch
Cloves – 2 no
Black stone flower – 2 tsp
Big Onion – 1 ( Medium )
Ginger – 1 inch
Garlic – 6 nos
Green Chili – 2 nos
Tomato Puree – 5 tbsp
Channa Masala – 1 tbsp
Red Chili Powder – 1 tsp
Sugar – 1/2 tsp
Salt – 1/4 tsp
Water – 1/2 cup
Coriander Leaves – 2 tbsp
Ghee – 1 tbsp
Curry Leaves – 2 strands ( Must )
To Fry :
Oil – 1/2 tsp
Onion – 1/4 ( Medium )
Cashew nut – 5 nos

Instructions

PREP:

Fry the onion in the ” To Fry Section ” to golden brown and grind them with the cashews to a very fine paste. Chop the onion finely. Grind Ginger, garlic and green chili to a fine paste. Chop the coriander leaves.

COOKING:

In a wok heat oil, when hot add cinnamon, cloves, black stone flower and onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato puree and fry for 2 min. Add the ground onion paste and fry till oil separates. Add the channa masala , red chili powder, sugar, salt and fry for 1 min, stir continuously to avoid burning the bottom.
Add the green peas, coriander leaves, water and cook for about 2 min. Add the ghee and fresh curry leaves at the end take out from the stove.

Notes

Use fresh tomatoes if you don’t want to use tomato puree. !Preparing Puree: tomatoes – 4 nos. Place tomatoes in the hot water for 3 min, peel it’s skin and grind it in to a fine paste. [br]If you have hard green peas, cook them before adding it to the gravy.[br]Adding fresh curry leaves at the end is must to get the nice aroma like in dhaba.[br]If you want it little more watery add water 1/4 cup.[br]Serve with Roti, Chapathi, Naan and any variety rice for parties

(*) . .

Chilli Prawns / Chili Shrimp

Another restaurant like Chili shrimp. This one tastes much alike Chinese restaurant dish. I bet kids would love it.

Chilli Prawns / Chili Shrimp

Author: Sashi

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 2

Ingredients

Fresh or Frozen Shrimp – 1 pckt ( 20-25 count Medium Sized )
Ginger – 1/2 tsp ( finely chopped )
Garlic- 1/2 tsp ( finely chopped )
Soy Sauce – 2 tsp
Corn Flour – 1/2 tsp
Red Chili Sauce – 3 tsp
Sugar – 1/2 tsp
Vineger – 1 tsp
Salt – 1/4 tsp
Red Food Color – 1/8 tsp
To Fry :
Oil – 3 tsp
Onion – 1 ( Medium )
Green Chili – 3 no
Spring Onion – 4 stks

Instructions

PREP:

To Marinate :

Clean the shrimp, remove tails, head and devein, wash thoroughly. Cut into very small pieces. Marinate prawn with the items given in “To Marinate” section for 1 hr. Finely chop ginger and garlic. Chop the spring onion.

COOKING:

In a pan heat oil, when hot add onion. Fry till onion turns brown. Add green chili and the marinated prawn and fry in high flame. Stir often to avoid burn. Fry till the water is evaporated and the shrimp is cooked. Add the spring onion at the end.

Notes

Shrimp will be cooked very fast, overcooking it makes rubbery.[br]Serve this with any fried rice, tastes like restaurant style chili prawn.

(*) This is based on recipe from Spiceindiaonline