Recipes | Aidos

14 September 201914 September 2019

Chilly Chicken

Easy and delicious Chilly Chicken recipe, to enjoy with fried rice, noodles or plain steamed rice for a quick lunch or dinner.

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Chilly Chicken

Prep Time30 mins

Cook Time20 mins

Course: Main Course

Cuisine: Chinese

Keyword: chicken, chillychicken, chinese

Servings: 4 persons

Author: Bhagya Suvarna

Ingredients

400 gms Chicken thighs Boneless
1 tbsp Chilly Sauce
1 tbsp Soya Sauce
1 tbsp Worcestershire Sauce
1 tsp Tomato Ketchup
1/2 bunch Spring Onions
10-12 cloves Garlic
1/2 inch Ginger
8-10 nos Green Chillies
1 no Capsicum small size
2-3 tbsp Cooking oil
1/2 tsp Salt

Instructions

Clean wash and marinate the chicken with chilly sauce, soya sauce, worcestershire sauce, tomato ketchup and half a tsp of salt (as per taste)
Chop finely the spring onion, green leeks and garlic and ginger
Cut the capsicum into 1inch cubes and slit the green chillies
In a pan add a tbsp of oil and fry the capsicum, remove and add the green chillies in the same oil. Remove and keep aside.
Add another tbsp of oil in the same pan and add the spring onion, garlic, ginger and the green leeks. Once the onions are translucent add the marinated chicken and fry lightly.
Cook uncovered on a high flame until the chicken is cooked stirring occasionally.
Add the fried capsicum and the chillies and mix well. Serve hot with your choice of fried rice or noodles.

8 September 201910 September 2019

Rice pancake in Tumeric leaf (Manjal Ire tha adye)

Ganesh Chaturti is the time to make traditional items. Around this time the turmeric leaves are available in the market. The turmeric leaf imparts the flavour and fragrance to this dish. This is a typical Mangalorean dish.

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Rice Pancake in turmeric leaf

Prep Time8 hrs

Cook Time20 mins

Course: Snack

Cuisine: Indian

Keyword: Mangalorean

Servings: 4 persons

Author: Bhagya Suvarna

Equipment

Steamer
Grinder

Ingredients

1 cup Parboiled rice
10 nos Turmeric Leaves
1 cup Coconut Grated
1 cup Jaggery Grated
Salt to taste

Instructions

Wash the rice and soak it in water for about 7-8 hours
Drain the water and grind the rice with very little water to form a thick fine paste. Add salt to taste.
Mix together the grated coconut and jaggery in a separate plate.
Wash the leaves taking care not to tear them. Pat dry with a wet cloth on both sides.
Take a ball-shaped dough and spread it evenly on the turmeric leaf with your fingers
Next spread the coconut jaggery mixture over the rice paste.
Carefully fold the leaf, and seal the sides by gently pressing on all the sides, so that the filling does not come out.
Repeat the process for all the remaining leaves.
Take a steamer with enough water, When the water starts to boil, arrange the preparation in the steamer.
Cover the steamer and steam for about 15 -20 minutes on a medium flame.
After 15- 20 minutes open the steamer and remove the pancakes. The leaves would have changed the colour, indicating that the rice paste is cooked.
Serve the pancakes with the leaves intact. While eating, discard the leaves and enjoy with a dollop of ghee.

8 September 20198 September 2019

Cabbage Rice

A quick and easy wholesome meal. Could be made using leftover rice. Simple and full of flavour.

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Cabbage Rice

Prep Time20 mins

Cook Time15 mins

Course: Main Course

Cuisine: Indian

Servings: 4

Author: Bhagya Suvarna

Ingredients

2 cup Cabbage Finely Chopped
1 cup Cooked Rice
1/2 cup Green Peas
1/2 cup Carrot Cut into strips
2 nos Onions Finely Chopped
1 inch Ginger Grated
4-5 nos Garlic Grated
1/2 cup Groundnuts
1/2 tsp Turmeric Powder
1 tbsp Sambhar Powder
2-3 tbsp Lime Juice
Salt to taste
1/2 cup Cooking Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal
1 tbsp Channa Dal
8-9 leaves Curry Leaves
1/2 cup Coriander Leaves Finely Chopped

Instructions

Heat oil in a wok and add the mustard seeds, once it splutters add the cumin seeds curry leaves, urad dhal and channa dhal. Next, add the ginger and garlic.
Add the onions and cooks until pinkish in colour, now add the groundnuts and cook till the onions have turned into golden brown.
Next, add the carrots and the green peas, sprinkle some water, cover with a lid and cook for some time and then add the cabbage, turmeric powder, sambhar powder and salt.
Stir well and cook with the lid covered till the vegetables have been cooked
Now add the cooked rice. Remove from fire and mix gently. Garnish with coriander leaves.
Enjoy with the curd raitha.

8 September 20198 September 2019

Methi Aloo with Coconut

A healthy traditional Mangalorean simple vegetarian dish using fenugreek leaves, potatoes and freshly grated coconut.

Methi Aloo with Coconut

27 May 20188 September 2019

Methi Fish (Curd Base)

It is summer time when you want to eat something light on your stomach. Also during this season, we use ingredients that have a cooling effect on the body. Here is a fish preparation using yoghurt as the base for the curry with fenugreek seeds.

Methi Fish (Curd Base)

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Serves	3-4
Prep time	15 minutes
Cook time	20 minutes
Total time	35 minutes
Allergy	Fish, Milk
Meal type	Lunch
Misc	Serve Hot
India	Indian

Ingredients

500g Seer Fish Cubed (Any fish of your choice can be used)
1 heaped teaspoon Methi Seeds (Fenugreek seeds)
1/2 teaspoon Chilly Powder
1/2 teaspoon Coriander Powder
1/2 teaspoon Cumin Powder
1/4 teaspoon Tumeric Powder
1/2 teaspoon Ginger Grated
1/2 teaspoon Garlic Grated
1 teaspoon Kasoori Methi (Dried Fenugreek leaves)
1 cup Thick Curd
To TasteSalt
3 tablespoons Coconut Oil (Can be replaced by any vegetable oil)
1 Medium Onion (Finely Chopped)
1 teaspoon Rice Flour

Directions

Step 1	In a bowl add curd, chilly powder, Coriander powder, Cumin powder, turmeric powder, half of the chopped onion, salt, rice flour, grated ginger and garlic. Mix well and keep aside.
Step 2	Heat oil in a pan and add the fenugreek seeds. Fry on a low flame till it becomes dark. Put off the flame. Separate the seeds from the oil by tilting the pan and discard the seeds. This method infuses the flavour of the seeds into the oil.
Step 3	Put the pan with the oil back on the flame. Fry the remaining chopped onions until golden brown.
Step 4	Reduce the flame and add the curd mixture stirring continuously. Bring it to boil.
Step 5	Gradually add the fish cubes one by one. Bring it to a boil and then add the Kasoori methi. Simmer till the fish has cooked.

27 January 201822 April 2018

Stir-Fry Chicken with Rice Noodles

Wanted to do something quick for dinner. I had fresh ingredients in the fridge and found some flat rice noodles in the cupboard. And I had a vision of Chinese ‘stir-fry’. A quick search on the web brought up this recipe and it turned out yummy.

Chicken Stir Fry with Rice Noodles

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Allergy	Soy
Meal type	Main Dish
India	Chinese
Website	Natasha's Kitchen

Ingredients

300g Rice Noodles
3 tablespoons Oil
2 Medium Chicken Breasts (Skinless and Boneless cut into strips)
1/2 piece Red Capsicum
1/2 piece Yellow Capsicum
1 cup Broccoli
200g Mushroom (Sliced)
1 tablespoon Ginger (Shreded)
2 tablespoons Soya Sauce
2 tablespoons Tomato Ketchup
1 teaspoon Corn Starch
Few drizzle Sesame Oil

Directions

Step 1	In a medium-sized pan, bring water to boil and add the rice noodles and cook on medium heat for 2 to 4 minutes. Drain and stir in 1 tablespoon of vegetable oil.
Step 2	In a large wok, heat 2 tablespoons of vegetable oil on high heat. Add chicken, salt and pepper and stir-fry for about 3 minutes. Remove and set aside.
Step 3	In the same wok and bell peppers, broccoli and mushrooms and saute for a minute. Add ginger and stir-fry for another 2 minutes.
Step 4	In a mixing bowl, combine water, soya sauce, tomato ketchup, and cornstarch. Add chicken, noodles and the mixture to the wok and stir-fry for 3 minutes. Check seasoning and adjust salt and pepper.
Step 5	While serving drizzle sesame oil.

27 January 201827 January 2018

Chicken Curry with Crispy Rice Roti

A specialty of Mangalorean cuisine, it finds its place on special occasions.

Chicken Curry with Crispy Rice Roti

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Ingredients

750g Chicken (Cleaned and cut into medium pieces)
1/2 Medium Coconut (Grated)
5-6 Medium Dry Red Chilli -Madras
9-10 Medium Dry Red Chilli -Bedgi
2 tablespoons Corriander Seeds
1/2 tablespoon Cumin Seeds
1/4 tablespoon Methi Seeds
1 teaspoon Pepper Corns
2 Medium Onions (Sliced)
1/2 teaspoon Turmeric Powder
5-6 cloves Garlic
1 piece Cinnamon
3-4 cloves Cloves
1 cup Thick Coconut Milk
1/4 cup Ghee
1 knob Tamrind (Lemon size Knob)
2 tablespoons Green Masala (Refer Green Masala recipe)
2 Medium Tomatoes (Chopped)

Note

This chicken curry can also be served with neer dosa, appam or rice.

Directions

Step 1	Roast Grated Coconut until light brown in color. Dry roast coriander seeds, cumin seeds, methi seeds, cloves, cinnamon, pepper, red chilies and keep aside Take a little ghee and fry half of the sliced onions and garlic.
Step 2	Grind all the roasted ingredients along with the fried onion and garlic, turmeric, tamarind to a smooth paste adding water if required.
Step 3	Heat the remaining ghee in a pan and saute the remaining sliced onions until light brown. Add tomatoes and cook for about 2 minutes on a slow flame. Add chicken and mix well. Add the green masala, salt and a little water. Cover and cook on a slow flame.
Step 4	When the chicken is half cooked, add the ground paste and half of the coconut milk and stir well. Cook till the chicken is done.
Step 5	Add the remaining coconut milk and cook for 2 to 3 minutes.
Step 6	Serve with crispy rice roti.

21 May 201711 February 2018

Sambhar

Sambhar is a necessary accompaniment to south Indian dishes. Be it Idlis, Medu Vada or even Steamed Rice. This is the recipe I have often watched my grandmother make.

Sambhar

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Dietary	Vegetarian
Meal type	Side Dish
Misc	Serve Hot
India	Indian

Ingredients

300g White Pumpkin
1 Medium Onion (Chopped)
2-3 Medium Green Chillies
2 Medium Tomatoes (Chopped)
1 tablespoon Tamarind Paste
2 tablespoons Sambhar Powder (*)
1/2 teaspoon Turmeric Powder
1 teaspoon Jaggery (Can be adjusted according to your preference)
1/4 cup Tur Dal (Split red gram also called split pigeon peas.)
1 handful Coriander Leaves (for garnish)
2 tablespoons Oil
1/2 teaspoon Rai (Mustard seeds)
2 sprigs Curry Leaves
2 Medium Dry Red Chillies
3-4 cloves Garlic (Crushed)

Note

* The recipe to make Sambhar Powder.

Directions

Step 1	Cook the Tur Dal in one cup of water in the pressure cooker. Keep aside.
Step 2	In a heavy bottomed vessel cook the White Pumpkin with 1 cup of water. When 3/4th cooked, add Onions, Tomatoes and Green Chillies.
Step 3	Once the vegetables are cooked and Tamarind Paste, Sambhar Powder, Turmeric Powder, Jaggery and Salt to taste. Mix well.
Step 4	Add the cooked Tur Dal and 2 cups of water and bring to boil. Cover and simmer for 2 to 3 minutes. Keep aside.
Seasoning
Step 5	For the tempering, heat the oil is a small pan. And add Mustard seeds. When the mustard seeds crackle, add Curry Leaves and crushed Garlic and saute for a few seconds.
Step 6	Pour the tempering over the Sambhar and mix well.
Step 7	Serve hot with Rice, Medu Vada or Idli

21 May 201729 April 2018

Chicken Curry with Coconut Milk

There is an abundance of coconut in the coastal regions of India where coconut is an essential ingredient for many preparations. This recipe uses coconut milk to deliver a delicious tasting curry.

Chicken Curry with Coconut Milk

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Ingredients

1kg Chicken (Cleaned and cut into medium size pieces)
3 Medium Onions (Finely chopped.)
1/2 teaspoon Jeera (Cumin) Seeds (For tempering)
1/2 tablespoon Fresh Ginger (Grated)
1 Pod Garlic (Grated)
3-4 tablespoons Oil
1 teaspoon Chilli Powder
1/4 teaspoon Turmeric Powder
1 Salt to taste
300ml Thick Coconut Milk
2 Medium Cloves
1 tablespoon Coriander Seeds
1 Medium Elaichi (Cardomom)
2 sticks Cinnamon
1 tablespoon Jeera (Cumin) Seeds
1 teaspoon Saunf (Fennel) Seeds
1 handful Coriander Leaves (finely chopped.)

Directions

Step 1	Dry roast the Cloves, Coriander Seeds, Cardamom, Cinnamon sticks, Cumin Seeds and Fennel Seeds. Let it cool and then grind it to a fine powder and keep aside.
Step 2	Heat Oil in a vessel. Add the Jeera (for tempering) and fry it till brown. Add the grated ginger and garlic and fry till the raw smell goes off. Add the chopped onions and fry evenly till golden brown. Add turmeric powder, chilli powder and the ground spices. Stir it well. Add the chicken pieces and mix thoroughly so that the spices are well coated. Cover and cook till the chicken is done.
Step 3	Add salt to taste. Mix well. Pour the coconut milk. Mix well. When the curry begins to bubble, cover and simmer for 2 to 3 minutes. Check salt and adjust if needed. Garnish with coriander leaves.
Step 4	Serve with steamed rice, appam or parathas.