Kaadai Varuval - Quail Fry

Ingredients:

• 2 quails
• 2 tsp chilli powder
• 1 1/2 tsp pepper powder
• 1/2 tsp turmeric powder
• 1 1/2 tsp garam masala
• 2 tsp ginger - garlic paste
• Curry leaves, a handful
• Oil for shallow frying
• Salt to taste

Preparation:

1. Clean quail and make incisions with fork.
2. Make a paste with ginger - garlic paste and all the powders, adding a little water.
3. Marinate quail with the ground paste and set aside for 2 - 3 hours.
4. Heat oil, add curry leaves and shallow fry quail till browned on all sides.
5. Remove excess oil in a paper towel and serve.

Channa Idli

Recipe from Aval Vikadan


Ingredients

• 2 cups brown chickpea
• 1 tsp fenugreek
• 2 tbsp urad dal
• 1 tsp whole pepper
• 1 tsp whole cumin
• 2 tbsp chopped cabbage
• 2 tbsp peas
• 2 tbsp beans
• 2 tbsp diced onions

Preparation

1. Soak chickpea, fenugreek, urad dal for 4 hours.
2. Grind with pepper, cumin and salt. Let stand for 2 hours.
3. Add all the vegetables, pour into idli moulds and steam for about 12 to 15 minutes, cool and then serve with spicy chutney

Rava Idli

Ingredients:

• 2 cups semolina 
• 2 cups yogurt
• 1 1/2 cups grated carrot
• 1 tsp ginger, grated and crushed
• 3-4 green chillies, finely chopped
• 4-5 stalks of coriander, finely chopped
• 4 tbsp grated coconut
• 2 tsp mustard seeds
• 2 tsp channa dal (split chickpea)
• baking soda, a pinch
• cashews
• Salt to taste

Preparation

1. Roast semolina until the aroma comes out.
2. Heat oil and splutter mustard seeds, add ginger, green chillies and channa dal and fry for some time. 
3. Switch off, add semolina and mix well. Add all the other ingredients except cashews and mix well. Let it stand for 30 minutes.
4. Grease an idli stand and place some cashews in each mould. Then pour the mixture and steam for 12 to 15 minutes.
5. Serve hot with mint and coriander chutney.

Note: Makes about 24 idlis

Kushboo Idli

Ingredients:

• 2 cups idli rice ( kaar arisi)
• 1/2 cup sago 
• 1/2 tsp urad dal
• 1/2 tsp fenugreek
• baking soda, a pinch
• Salt to taste

Preparation:

1. Clean and soak rice, urad dal and fenugreek together and sago separately for 4 hours.
2. Grind the soaked ingredients together, add salt and allow to ferment for 12 hours or overnight.
3. Add baking soda, mix well, pour into idli moulds and steam for 8 - 10 minutes.
4. Serve hot with tomato chutney. 

Note: 

I was looking out for vegetarian tiffin recipes as I'm now in a Jain school. It was then that I came across varieties of idlis and this was one such recipe. I don't know the reason behind the name, but the idlis did come out fluffy because of the sago.

Beef, Mushroom and Corn Lasagne

Ingredients:

• 250g beef mince
• 20g butter
• 1/4 cup flour
• 1 cup milk
• Olive oil
• 1 leek, sliced thinly
• 3/4 cup frozen corn kernels
• 100g button mushroom
• lasagne sheets as required
• 1/4 cup grated block cheese 
• 1 cup grated mozzerella cheese
• 1/4 cup cream
• salt and pepper to season

 

Preparation:

1. Melt butter in a pan. Add 2/3 of the flour. Cook until bubbling. Add milk slowly, stirring until smooth. Allow to boil and cool.
2. Preheat oven to 180 degree C. Grease a tray.
3. Heat oil in saucepan, add leaks and cook until tender. Add remaining flour and cook for 1 minute. Add mince and cook until browned. Add mushroom, corn and cream. Bring to boil. Reduce heat and cook for 3  minutes or until thickened. Season with salt and pepper. Cool.
4. Spoon a little chicken mixture into tray. Top with lasagne. Spread chicken mixture over top. Sprinkle with some mozzarella cheese and then some block cheese. Repeat layers finishing with lasagne. Spoon over white sauce. Top with the remaining mozzarella and the block cheese.
5. Bake uncovered for 30 - 35 minutes or until lasagne is tender and the top is golden.

Note: 

You can substitute beef mince with chicken mince and call it Chicken, Mushroom and Corn Lasagne.

Madurai Muniyandi Vilas Style Nattu Kozhi Kuzhambu

Ingredients 1 - for dry grinding:

• 6 dry red chillies
• 2 tbsp coriander seeds
• 1 tsp raw rice
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds 
• 1 tsp poppy seeds
• 1 tsp fried grams
• 1/2" cinnamon stick
• 2 cloves
• 1 cardamom
• 1 tsp dry coconut flakes

Ingredients 2:

• 1 lb naatu kozhi / country fowl 
• 2 onions, finely chopped
• 1 tomato, chopped
• 1 green chilli, finely chopped
• 4 cloves garlic, crushed
• 1" ginger, crushed
• 1/2 tsp turmeric powder
• 2 tbsp coconut paste
• 2 bay leaves
• 2 dry red chillis (for tempering)
• 1/2 tsp mustard seeds
• 2 tbsp oil
• 10 curry leaves
• salt to taste
• 2 stalks coriander leaves, chopped, for garnishing

Preparation:

1. Dry roast all ingredients in table 1 until slightly brown. switch off, cool and grind to a fine powder.
2. Heat oil in a pan, toast bay leaf and curry leaves and splutter mustard seeds. 
3. Add chopped onions, green chillies, crushed ginger and garlic. Fry till slightly browned. Add tomatoes and cook for a minute. 
4. Add the cut chicken pieces, cover and cook 3 minutes. When meat turns white, add turmeric and ground powder. Fry till masala browns well, add salt and continue to stir.Add one cup water and pressure cook it.
5. After pressure is released, add coconut paste. Allow to boil. Garnish with coriander and switch off.

Note:

The meat of country fowl is usually tougher than that of broiler chicken. But a small 1 1/2 lb naatu kozhi (before it starts laying eggs) is usually tender. So it is important not to overcook the meat.

Kaadai Roast

Recipe is my own experiment - came out quite well!


Ingredients

• 4 nos. quail
• 1/2 coconut
• 10 driy red chillies
• 1 tsp whole pepper
• 1 tsp whole cumin
• salt to taste
• Curry leaves, one handful
• 3 tbsp oil, for shallow frying (I use olive oil and it tastes very good)

 Preparation:

1. Clean quail, smear with turmeric and rinse it. Make incisions with fork.
2. Make a paste with coconut, dry chillis, whole pepper and whole cumin.
3. Marinate quail with paste and salt and set aside for 2 - 3 hours.
4. Heat oil in a pan, add curry leaves and shallow fry till browned on all sides.