Chilli Parotta

Chilli Parotta is a popular dish served in restaurants in Tamil Nadu, India.  You can use the leftover Parottas and turn it into a scrumptious dish. Chilli Parotta is usually served with raitha in restaurants.  Enjoy!

Ingredients

Parathas (Frozen) - 4

Onion - 1 big

Green chillies - 3-4

Tomato - 1 

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Garam masala - 3/4 tsp

Salt

Curry leaves

Cilantro leaves

 

Method

Heat 2-3 tbsp oil in a pan and add some mustard seeds and urad dhal. When mustard seeds splutter, add the chopped onions, green chillies and curry leaves.  When the onion become translucent, add ginger and garlic paste and fry for 3 minutes.  Add the chopped tomatoes and the spices and salt and saute the mixture till the onion and tomato blend well with the spices.

Cook the parathas and cut into bite size pieces.  Add the paratha pieces  to the onion - tomato mixture. Mix the ingredients until the parathas are well coated with the spices.

Garnish the chilli parotta with Cilantro. Enjoy!

Optional : You can add an egg towards the end.

Masala Vadai (Lentil Fritters)

Masala Vadai (Lentil Fritters) is a popular South Indian snack.  It is available in all the hotels and road side shops in TamilNadu, India. Here is a simple recipe for a crispy and crunchy masala vadai. Masala vadai is served with coconut chutney and a cup of masala chai. Enjoy!

Ingredients

Bengal gram (Channa dhal) - 2 cups
Onion - 1
Curry leaves
Mint leaves
Cilantro leaves
Salt

 To grind

Green Chillies - 4-5
Fennel seeds - 11/2 tsp
Garlic - 5 pods
Ginger

Method

Soak the Bengal gram (Channa dhal) for 3-4 hours.  Grind the green chillies, fennel seeds, garlic and ginger and keep it aside.  

Drain the water completely from the Channa dhal and grind them coarsely. You can leave some whole channa dhal in the mixture. Add the chopped onions, cilantro leaves, curry leaves and the ground chilli mixture to the ground dhal.  

Make small balls and shape the balls as small patties and fry them in the oil and let the Vadai cooks on medium heat.

Drain the Vadais using a paper towel and serve the Vadais with coconut chutney. Enjoy!

Note : Soak the dhal for at least 3-4 hours. You don't need to add any water. If you feel that the dough is watery, you can add a teaspoon of rice flour. 

Spicy Meatballs (Kola Urundai)

Spicy Meatballs (Kola Urundai) is an authentic South Indian dish. It can be prepared with ground meat with a blend of spices, onion, ginger, garlic, cilantro and curry leaves. Spicy Meatballs can be served as an appetizer. Enjoy!

Ingredients:

Minced Meat - 1 lb
Onion - 1
Coriander Leaves
Curry Leaves
Turmeric Powder - 1/4 tsp
Coconut - 3-4 tbsp
Tamarind - little
Egg - 1
Salt

To grind

Red chilies - 5
Garlic - 3-4
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Coriander seeds - 1 tsp
Moong dhal - 1 tsp
Cinnamon - 1 stickCardamom - 3
Cloves - 3-4

Method

Roast the spices listed under "To Grind" and grind the spices with tamarind and coconut into a smooth paste and set it aside.

In a bowl add the minced meat, chopped onion, turmeric powder, curry leaves, coriander leaves, salt, the ground spices and the egg.

Combine all the ingredients and make lemon sized balls. If the balls are too big, then the meat balls may not get cooked properly.

Heat oil in a pan and carefully drop the meat balls into the oil. Fry the meat balls on  medium flame and fry till it turns nice brown in color.  Enjoy!

Easy Chicken Soup

If you need a break from the heavy food, prepare a pot of chicken soup on your stove and serve it with warm dinner rolls. A bowl of chicken soup will sooth a sore throat and a welcome meal on a cold day!

Ingredients

Chicken - 1 whole
Onion - 1 big
Green chillies (optional) - 3
Carrots
Celery
Curry leavesCilantro leaves
Bay leaf
Cumin powder
Pepper powder
Salt

Method

Place the Chicken in a pan and add enough water (you can use chicken broth + water) and add the vegetables (carrots and celery). Add enough salt, turmeric powder and cumin powder.

Cover and simmer for 30 - 40 minutes or until chicken is done and vegetables are tender.

Take the chicken and remove the bones and cut into small pieces and add the chicken back to the soup.

In a pan, add 3-4 tsp of oil and saute the onions, green chillies and curry leaves. When the onion becomes translucent, add the soup with the vegetables and chicken. Garnish the soup with cilantro leaves.

Serve in a bowl, then sprinkle black pepper over the top. Enjoy!