Aappam

INGREDIENTS

Raw rice - 2 cups

Yeast - 1/4 tsp ,(2-3gms) mixed in luke warm water

Fenugreek seeds - 1/2 tsp ( optional )

Coconut - half cup

Sugar - 2-3 tsps

Urad dhal - 3tbs ( optional )

METHOD

Step 1 : Soak raw rice & fenugreek seeds for 2-3 hours

Step 2 : grind to raw rice, coconut scrappins & sugar to dosa batter

consistency..

Step 3 : mix 1/4 tsp yeast in water & mix with the batter & leave it to ferment

overnight.

Day 2 : in the fermented aappam batter add salt & some coconut milk or water if its thick till it gets the right consistency .

Pour in aapa kadai , cover with lid & cook . serve with veg stew & coconut milk.

Ammama chicken

INGREDIENTS

Chicken - 1/2 kg

Onion - 2 big or a handful of shallots ( small onion )

Tomato - 2-3

Green chilly - 2

Ginger garlic paste - 3 tbs

Turmeric powder - 1/2 tsp

Chilly powder - 2 tsp

Coriander powder - 2tbs , ( preferably, all masala mixed ) ( I use my moms, but kulambu podi

also can be used)

FOR GARNISHING

Pepper & Jeera powder mixed - 1 tsp

Curry leaves

Coriander & mint leaves for garnishing

METHOD

Step 1: take oil in kadai & add onion , curry leaves, g.chillies, & sauté we'll. next add ginger garlic

paste, after 2 mins add tomatoes & sauté well till tomato turns pulpy.

Step 2 : now add masala powders, turmeric powder, coriander powder, chilly powder, sauté well

,add chicken & saute in high flame for couple of minutes & JUST half a cup of water.

Step 3 : close kadai with lid & cook in medium fire for about 20 mins , checking & turning

periodically. Finally add pepper & jeera powder & cook for 2 mins & turn off heat.

Garnish with coriander leaves, few mint leaves, & also cut onion.

Quisidilla con salsa , Nithin Seelan's own 😇

Ingredients

Minced or shredded meat - chicken or mutton ( cooked )
Vegetables - onion,capsicum, lettuce or any of your choice
Cheese - grated
Tortilla or chapathi

Method

Mix the cheese,meat,veggies
Put oil on tawa , put chapathi , cook both sides slightly, place the meat mixture & fold & allow to cook on both sides for some more time..
Quisidilla is ready..
It can be served with salsa or guacamole .

Quinoa Pulao

Ingredients

Quinoa - 2 cups
Vegetables - 11/2cup ( assorted like corn,beans,cauliflower,cabbage,carrot,peas etc)
Oil - 2 tsps
Coriander powder -1tsp
Turmeric powder - 1/4 tsp
Garam masala - 1 tsp
Pepper crushed - 1/4 tsp
Onion - 1 big
Garlic - 3 tsps crushed
Ginger - 2tsps crushed
G.chillies - 3 ( sliced thinly )
Lemon juice - from 1 lemon
Coriander leaves - for garnishing.
Water - 3 cups

Method

Step 1: clean quinoa well & soak in water for 30 minutes.
Step 2 : clean & cut all veggies
Step 3: in a non stick kadai, pour oil, add cardamom , cloves, bay leaf , crushed pepper powder & sauté. Add onion , ginger & garlic, g.chilly , sauté well. Add quinoa ,saute,for about 5 mins , add veggies, spice powders ,salt, lemon juice & after water boils,close with lid & cook in lowest flame for 30 mins.
Garnish with coriander leaves.

Serving suggestion : i served with onion raitha & my amma's pickle.

Chicken curry

Ingredients
Chicken 1 kg
Onion 2
Tomato 2
G.chilly 2
Curry leaves lil
Coriander leaves lil
Turmeric powder 1 tsp
Coriander powder 4 tsp
Chilly powder 3 tsp
Ginger garlic paste - 3 tsp

grind to paste

Coconut - 1/4 cup
Poppy seeds or kasakasa - 2 tsp
Cloves - 4
Cardamom - 2
Cinnamon - inch piece
Curry leaves 1 sprig
Coriander leaves - 3-4 sprigs
Cashew nut ( or / & ) badam - 10- 12 pieces

Method 1:
Clean & marinade chicken with salt ,turmeric,chilly powder & salt & keep in fridge for sometime.
In a kadai, pour oil , add onion ,sauté till golden brown, ginger garlic paste, tomato & sauté till it becomes squishy, add chicken ,in high flame sauté for few seconds , then add all masala powders , water & close with lid & allow to cook chicken. After chicken cooks well , add the ground paste ,allow it to boil for few seconds & garnish with coriander leaves & serve.

Method 2 :
If cooking in pressure cooker , follow the same procedure till pouring water. Close cooker & after steam comes, put whizzle & cook for 7 mins. After steam escapes, open cooker lid, again light fire to stove , pour the ground masala & boil for few seconds & take off fire & garnish & serve.

Tips : coconut should not be allowed to boil for a long time & it should be always added towards the end.
Tip 2 : for health watchers, instead of coconut, only 1/2 handfuls of badam can be added.

Bhajji

Ingredients :

Besan flour : 2 cups
Rice Flour : 1/2 cup
Chilly powder : 1 tsp
Turmeric powder : 1/4 tsp
Garam masala : 1/2 tsp
Soda Bicarbonate : a pinch
Asafoetida : 11/2 tsp
Salt - to taste
Vegetables you can use to make bhajji with :
Onion - 2 ( big )
Aubergine 2 ( big )
Cauliflower -
Green plantain

Method :
Mix all the ingredients to idli batter consistency. (Cut veggies accordingly , onion ( to be cut round ) , aubergine ( cut long & put in salt water), cauliflower into flowerets , plantain,lengthwise ).
Dip the veggies that you are using in batter & fry in oil.
Serve with tomato ketchup or Coconut chutney.