Tomato Curry (Kongu Special - Thakkali Vathakiyathu)

Category:  Kuzhambu Varieties / Lunch

Preparation Time: 10 mins  

Cooking Time: 30 mins 

Servings: 3-4 servings

Kongu Special - Thakkali Vathakiyathu!

Tomato Curry, usually called as "Thakkali Vathakiyathu" in our Kongu Region is a very tasty one with minimal ingredients. We love to have with hot rice, Idly, Dosa and Paniyaram and it also tastes yummy with curd rice:) 

This recipe doesnot involve any spice powders and Well ripe Tomatoes and small onions are the important ingredients for the authentic flavour and taste. Though it looks simple, it tastes great!!!! We can also add freshly grated coconut at the end for an additional flavour:)

Ingredients:

• Tomatoes, well ripen - 5-6 nos, finely chopped
• Small Onions - 10-20 nos, chopped
• Garlic - 10-12 cloves, finely chopped
• Green chillies - 2-3 nos, halved (adjust as per spice level)
• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dhal, split - 1 tsp
• Curry leaves - 1-2 sprigs
• Turmeric powder - a generous pinch
• Salt - to taste
• Freshly grated coconut - 2 tbsp (Optional)

Method:

1. Heat oil in a pan, once it becomes hot add the mustard seeds followed by Urad dhal and curry leaves, saute for 30 secs
   
2. Add green chillies and onions saute for 1 min
   
3. Now add the finely chopped garlic and saute for another 2 mins
   
4. Add the finely chopped tomato pieces and mix well
   
5. Add turmeric powder along with required salt and cook covered till the tomato pieces get cooked well (Dont add any water)
6. Once it gets cooked, saute for another few mins till all the juice from the tomato gets evaporated and it reaches a thick consistency, then switch it off
   
7. If adding coconut, we need to saute them little more till it becomes little dry and add coconut and switch it off
8. Serve hot with Plain rice, Idly, Dosa or Paniyaram or just with curd rice:)
   

Broccoli - Potato Stir Fry

Category: Lunch / Poriyal
Preparation Time: 10 mins 
Cooking Time: 15 mins
Servings: 2-3 Servings

Broccoli-Potato Stir Fry

Ingredients:

• Broccoli florets - 2 cups
• Potato, cut into thin wedges - 2 nos
• Oil - 2 tsp
• Cumin seeds - 1/2 tsp
• Ginger Garlic paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Spice Powder - 1-2 tsp (I used home made Pav Bhaji Masala, and it can be replaced with any Masala powders as per taste)
• Salt - to taste

Method:

1. Place the potato wedges in hot water for 5 mins and drain excess water; keep aside
2. Clean and chop broccoli into bite sized florets, we can also blanch them in hot water for 1-2 mins
3. Heat oil in a pan, once it becomes hot add the Cumin seeds and allow them to splutter
4. Add the Ginger Garlic paste and saute for a min
5. Add the potato pieces along with turmeric powder and saute for 2-3 mins
   
6. Cook covered until potato gets half cooked
7. Now add the Broccoli florets and saute for another 2 mins
   
8. Add required salt and Masala powder, mix well and cook covered for 2 mins till broccoli gets cooked but it should still retain its crunchiness
   
9. Once its done, fry for one more min and switch it off
   
10. Serve hot!
    

Chicken Nuggets (Baked Version)

Category: Chicken recipes
Preparation Time: 20 mins  + 2-8 hrs of tenderization
Cooking Time: 20 - 25 mins
Servings: 4-5 Servings

Chicken Nuggets

  Since I wont eat Chicken, the Chicken recipes make a rare appearance in my blog:) As per the received feedback, these chicken nuggets are very soft and juicy inside with crispy crust outside which makes a perfect snack for even small kids. I had soaked the chicken pieces in curd+water mixture and refrigerated for around 4-5 hrs; Curd / Buttermilk is a great Meat tenderizer which results in soft and juicy chicken. Regarding spices, we can just add pepper powder if making for toddlers. Here I used home made Curry Powder and we can use as per one's preference. Kids will surely like it!!!

 Ingredients:

• Chicken breast pieces (boneless, skinless) - 1 lb, cut into bite sized pieces
• Eggs - 2 nos
• Panko Bread crumbs - 1 - 2 cups  (Adjust as per requirement)
• Corn starch  - around 1/2 cup (Adjust as per requirement)
• Curry Masala Powder - 1 tsp + 1 tsp 
• Turmeric powder - 1/2 tsp
• Ginger-Garlic paste - 2 tsp
• Salt - as needed
• Oil - 1-2 tbsp

For Tenderizing:

• Curd - 1/3 cup
• Water - 2 cups
• Salt - 1/4 tsp

Method:

1. In a wide bowl, mix curd with water and little salt, add the cleaned chicken pieces and refrigerate for atleast 2 hours or for overnight. This process will make the chicken pieces very tender so dont skip this
   
   
   
2. While starting to prepare the nuggets, take it off from the refrigerator and drain all the excess liquid and keep it ready
   
3. Pre heat Oven to 400 F and once it becomes hot, place the bread crumbs in a baking pan and bake for 4-5 mins till it turns golden brown. Remove it from the oven and transfer to a wide bowl and allow to cool; Add Oil to the cooled bread crumbs and mix it well
   
   
   
   
   
   
4. Now pre heat the oven to 450F
5. In a wide bowl, add the well drained chicken pieces, Ginger garlic paste, turmeric powder, 1 tsp of curry masala powder, required salt and mix it well
   
   
   
   
6. In another bowl, add the corn starch along with a pinch of salt and 1 tsp of curry masala powder; mix well and keep it aside
7. In another bowl, break up the eggs and lightly beat it up
8. Coat the chicken pieces with flour
   
9. Then dip it in lightly beaten egg mixture
   
10. Finally coat them with bread crumbs
    
11. Repeat the above three step breading method for all the nuggets and arrange them on a greased wire rack in a baking tray
    
12. Bake it in pre heated oven for around 12-18 mins, flipping halfway through
13. Once they get cooked well, transfer to serving tray and serve hot!
    

Spinach-Moong Dhal stir fry (Keerai PaasiParuppu Poriyal)

Category: Lunch / Poriyal
Preparation Time: 10 mins 
Cooking Time: 15 mins
Servings:  2-3 servings

Spinach-Moong Dhal Stir Fry

 Both the Spinach and Moong dhal are really healthy foods and very much needed for the growing kids. The usual Keerai Poriyal and Kootu will be boring for them if we give them in the same form. So just tried this one and the kids will really love this since the consistency is not mushy and also colourful:) Also this one is a comforting food without any spice powders and masalas!

 Ingredients:

• Spinach leaves, cleaned and chopped - Around 4 cups
• Split Yellow Moong dhal - 1/4 cup
• Turmeric powder - a pinch
• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Ginger, grated - 1 tsp
• Garlic, grated - 1 tsp
• Red chilly - 1 no (adjust as per spice level)
• Small onion, chopped - 6-7 nos
• Salt - to taste
• Fresh Coconut, grated - 1-2 tbsp

Method:

1. Wash and soak the Moong dhal in hot water along with turmeric powder for atleast 5-10 mins or even we can cook them until it becomes soft but still it should retain its shape. If we are having enough time, we can soak it for around 30-40 mins in water 
2. After soaking, drain the water from the dhal and keep it ready
3. Clean and chop the spinach leaves, onions, ginger, garlic and keep them ready
4. Heat oil in a wide pan, once it becomes hot add mustard seeds followed by red chilly, grated ginger, garlic and saute for a min
   
5. Add the chopped small onions and fry for another min
   
6. Now add the soaked and drained moong dhal, saute for 2-5 mins until it gets cooked but still hold its shape
   
7. Add the chopped spinach and saute for a min
   
8. Continue to cook in medium flame without covering with lid, until the spinach leaves gets cooked
   
9. Add required salt and allow to cook until all the water evaporates
10. When it becomes little dry, switch it off and add the freshly grated coconut
    
11. Serve hot with rice or even with chapathis:)
    

Tomato Rasam (with freshly ground Spices)

Category: Lunch
Preparation Time: 10 mins  
Cooking Time: 15 mins
Servings: 3-4 servings

Tomato Rasam:)

 Ingredients:

• Ripe Tomatoes, finely chopped - 3 nos
• Garlic, peeled & crushed - 5-6 cloves
• Tamarind juice - from a marble sized tamarind (Optional; adjust as per required tanginess)
• Turmeric powder - 1/2 tsp
• Salt - to taste
• Coriander leaves - for garnishing
• Oil - 1 tsp
• Mustard - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - few
• Red chilli - 1 no 
• Asafoetida - a generous pinch
• Water - around 3-4 cups

To Roast & Grind:

• Channa Dhal - 1 tbsp
• Coriander seeds - 1 tbsp
• Pepper - 1 tsp (reduce to 1/2 tsp if making for kids)
• Cumin Seeds - 1 tsp

Method:

1. Heat a pan and dry roast the channa dhal till it turns golden brown, then reduce the flame to low, add coriander seeds and pepper, roast for about 30 secs till we gets nice aroma of roasted coriander seeds and switch off. Finally add cumin seeds to the hot pan and roast for few secs
   
2. Allow the roasted spices to cool down, and then grind it to a fine powder
   
3. Heat oil in a vessel / pan, once it becomes hot add mustard seeds followed by cumin seeds, red chilly, asafoetida and curry leaves
   
4. Once the curry leaves becomes crisp, add the crushed garlic and saute for a min
   
5. Now add the chopped tomato pieces along with required salt and turmeric powder, saute for 2-3 mins and allow to cook covered till it turns mushy
   
   
   
   
6. Add tamarind juice and bring to boil
   
7. Reduce the flame to low and add around 3-4 cups of water and the ground rasam powder, mix well; check for salt
   
8. Keep the flame in low and cover the pan with lid. Once it becomes frothy and started to boil, switch off the flame
   
9. Garnish with coriander leaves 
   
10. Serve hot with Rice or even as a soup!
    

Channa Balls (Protein-rich non fried Chickpea Snacks)

Category: Kids Snacks 
Preparation Time: 15 mins + overnight soaking
Cooking Time: 20 mins   
Servings: yields around 18-20 balls

These Channa balls are made from the nutrient dense chickpeas and also these are not deep fried and hence very healthy for the growing kids:) The spices used here can be altered as per our taste.

Here i didnt cook the channa before grinding. We can also use cooked channa, in that case, we need to grind it coarsely without any water and if the consistency is wet and cannot make balls, we can use some binding agents like bread crumbs or corn flour or wheat flour to get the correct consistency.

Channa Balls

 Ingredients: 

• White Channa / Garbanzo Beans / Sundal - 1 cup
• Small Onions - 8-10 nos or 1 big onion, chopped
• Garlic - 4-5 cloves
• Coriander leaves, chopped - 1/4 cup
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Pepper powder - 1/2 tsp
• Green chilly - add as per taste (Optional and can be avoided while making for kids)
• Salt - to taste
• Oil - as needed for pan frying

*We can adjust the spice powders as per our taste and preference, since making for kids, I avoid the chilly

**If it becomes little watery, we can add 1 tbsp of corn flour / wheat flour, but I didnt add here

Method:

1. Wash and soak the Channa for overnight and then rinse and allow to drain any excess water
   
   
   
2. In a blender, add the well drained Channa (water shouldn't be there) along with all other ingredients except oil
   
3. Grind them into a coarse mixture, we can also do the grinding in batches to get uniform coarse mixture
   
4. Mix it well and make small balls that could fit in the paniyaram pan 
   
5. Grease the paniyaram pan with few drops of oil in each hole
6. Once the pan becomes hot, place the channa balls one by one into the holes and drizzle few drops of oil over them
   
7. Cover and cook in medium flame until the lower side gets cooked and turns golden brown
8. Flip it over and allow to cook the other side in low flame; Do not cover it now
9. While its getting fried, if it looks very dry, we can drizzle few drops of oil and we need to rotate it often so that all the sides gets browned nicely
   
10. Once its done, transfer to serving plate and serve hot
    
11. We can have it with any sauces or chutneys or just as such:)