SPICY AND TANGY TENDLI

 What all dishes do you prepare with Tendli?I love this vegetable but i have eaten and prepared this only one way my entire life,Tendli potato and cashew upkari.No doubt this dish is delicious but now am bored to prepare it .I want change.I remember seeing Tindora pickle in the Indian grocery store.I used that idea for preparing this Finger licking,Lip smacking SPICY AND TANGY TENDLI. You know what can really enhance the flavor of this dish even more? A CLAY POT. Yes thats the best way to prepare this dish, in a clay pot .But no worries if you dont have one you can use any vessel.

INGREDIENTS

Tendli/Tindora - 25-30 nos,slit crosswise ,not fully
Onions - 1 medium size, finely chopped
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Garlic - 1 tbsp
Kashmiri chilli pdr - 2 tbsp ( for color and not too spicy)
Coriander pdr - 1 tsp
Green chilli - 3 nos, slit
Asafoetida - a big pinch
Curry leaves - 1 whole sprig
Rice pdr - 1 1/2 tsp,just for thickening
Tamarind concentrate - 2-3 tbsp (depending on how tangy u want it)
Salt to taste
Oil
Water
Manchatty(clay pot)

METHOD

First we need to brown the tendli's on the outside.For that heat some oil in a large pan.Put the tendli's in the pan,add some salt and stir.The heat should be on medium high otherwise it will simply steam and not brown and also make sure you use a wide pan.The tendli's just has to be brown on the outside need not be fully cooked.Ones brown keep aside.

Heat 1 t bsp oil in a clay pot.Add mustard seeds.Ones it starts to pop add urad dal,curry leaves,green chilli and garlic.Stir for a minute.Now add the chopped onions and some salt.Saute until its soft and translucent.Add turmeric pdr,kashmiri chilli pdr, coriander pdr and rice pdr.If needed sprinkle some water.Stir for a min then add the tamarind concentrate and the browned tendli's.Now add just enough water to cover the tendli's.Check for salt.Cover with a lid and let it simmer(cook on low) for 15-20 mins or until the tendli's are soft and tender.Serve warm with hot steaming rice or kanji.

ENJOY!!!

CHICKEN SUKKA

When i eat a dish in a restaurant or in a friends house and simply fall in love with it i try to recreate it in my kitchen.Sometimes the outcome is just the way i want it to taste.

It's quite a while since i ate or prepared chicken and so was craving for it. Wanted something that was quick and easy to prepare.So decided on making Chicken sukka.

I hade my first bite of Chicken sukka during my college days in manipal,karnataka.A dry coconut based dish with mild spiciness prepared with minimal ingredients.It's truly a delicious dish especially with some hot steaming rice.The recipe didnt disappoint me.The dish tasted same as the one i ate back then , YUMMY!!, brings back memories of college days.

INGREDIENTS

Chicken tenders - 4 nos, diced small
Onion - 1 medium size, chopped
Coconut - 1 cup, grated
Garlic - 1 tsp chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Turmeric pdr - 1/2 tsp
Masala pdr - 2 tbsp + 2 tsp(recipe below)
Curry leaves - 1 sprig
Oil - 1 tsp + 1 tsp
Salt to taste

To Roast and Grind:-

Coriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Peppercorn - 1 tsp
Fenugreek seeds - 1/2 tsp
Fennel seeds - 1 tsp
Curryleaves - 4-5
Dry red chillies - 3 nos

METHOD:-

First make the masala pdr by roasting and grinding the ingredients mentioned above.Marinate the chicken with 2 tbsp of the griunded pdr.Keep the rest aside.Add salt and 1 tsp of oil to the chicken.Mix all well .Let it marinate for 1 hr. In the meantime in a large nonstick pan heat some oil.Add mustard seeds.Ones it starts to pop add cumin seeds,curry leaves and garlic.Stir for a minute then add onions.Add salt.Saute until its soft and translucent.Add turmeric pdr and 2 tsp of masala pdr .Stir for a minute.Now add the marinated chicken.Stir again.When the chicken is half cooked add the grated coconut.Mix it all in.Cover with a lid and simmer for 5-8 mins or until the chicken is fully cooked.Check for salt.Drizzle with some lime juice if you want.Serve warm with hot steaming rice.Great with chapathi's as well.

ENJOY!!!

PEPPERRY EGG FRY

Whenever i need to make something quick to go with chapathi's i tend to lean on eggs.Egg dishes are so easy to make and tastes great.Peppery egg fry are spicy and delicious.I saw the pic of peppery egg in suma's blog . Something new made with egg and it catches my eye.I was simply drooling looking at the pic that i had to make it immediately. Result was not at all surprising - ABSOLUTELY PEPPERYABULOUS. It tastes good on its own and is great as an appetiser, made it multiple times. But this time i wanted something to go with chapathi's so i stir fried it with some onions, tomatoes and more pepper.They taste even more fabulous.

INGREDIENTS

Boiled egg - 3-4 nos
Freshly ground pepper - 2 tbsp + 2 tsp
salt to taste
oil - 1 tbsp
Onions - 1 medium size, thinly sliced
Tomato - 1 medium size, sliced
Ginger - 1 tsp, chopped
Garlic - 1 tsp ,  chopped
Curry leaves - 1 sprig
Green leaves - 2 nos, slit

METHOD

Mix 2tbsp of pepper and some salt.Prick the eggs with the help of a fork. Then coat it in the ground pepper and salt mixture.In a pan pour some oil just enough to cover the bottom.Shallow fry them until its brown on the outside.Keep aside.

In the same pan fry ginger and garlic for a minute.Add curry leaves and green chillies.Then add the sliced onions.Fry until it turns brown.Add tomatoes and the rest of the pepper pdr.Fry until the tomatoes are fully cooked.Add the fried eggs to the onion tomato mixture.Mix it well.Garnish with cilantro.Serve warm with chapathi.

ENJOY!!!