jennicooks

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu,  during the festival season. Thattai, murukku or  deep fried recipes  are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh.  Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon  Garlic pulse - 3 to 4 Red chilli - 4  Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste  Melted butter - 1 tablespoon Curry leaves  Preparation  Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter. Make a scrambled, Gradually add water to form a dough.  Take zip lock cover or Parchment paper Divide into small balls, apply oil

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken - 500 gm Ginger gar

Paneer Bhurji that's a popular Indian dish. Made with scrambled paneer. Paneer Bhurji is the best option for vegetarians instead of egg Bhurji. It's often served with bread, chapati, paratha or naan.  Ingredients  250 gm of paneer crumbled 1 large onion finely chopped 1 medium sized tomato finely chopped 1 teaspoon of ginger garlic paste Turmeric powder - ¼ teaspoon Chili powder - ¾ teaspoon Coriander powder - ½ teaspoon Garam masala - ½ teaspoon Chopped green chili  Curry leaves  Salt to taste Oil or butter Making  Heat butter or oil in a pan over medium heat. Add cumin seed and curry leaves and let them sizzle. Add chopped onion, green chili Let the onion get translucent then  Add ginger garlic paste, cook until the raw smells come out. Add all spices (turmeric powder, chili powder, Coriander powder, Garam masala) let it cook on low flame. Add Finely chopped tomato, mix it well and cook until raw smell comes. Cook for 5 to 7 minutes. Add crumbled paneer and stir gently. Garni

Fish curry is popular Indian dish made with fish curry sauce, and a blend of spices. Fish curry often served with steamed rice and roti. There are many variations of fish curry, depending on the region and personal preferences. Fish is an excellent source of nutrients, protein, omega -3 fatty acid, Vitamins, minerals, make fish curry with firm flesh fish, Remember Fresh and quality gives more flavor to the fish curry.   I recommended these kinds of fish for curry below Mackerel Tilapia Porgy Cod Mahi -mahi   Ingredients Shallots - 10 Tomato medium sized - 1  5 garlic  Green chilli - 2 Fenugreek seeds - 1/4 teaspoon Tamarind - lemon sized Fish - 1/2 kg Kuzhambu powder - 2 tablespoon or Coriander powder - 2 tablespoon Turmeric powder - 1/2 teaspoon Chilli powder - 1 teaspoon Salt to taste Sesame oil - 3 tablespoon Ingredients of masala paste Coconut - 1 tablespoon Cumin seeds - 1 tablespoon Shallots - 4  kuzhambu powder - 2 tablespoon Blend it into the masala paste Preparation  Clean and