Dappalam (Mixed Vegetable Stew - Andhra style)

 

          This is a traditional Andhra recipe which also goes by the name of Mukkala Pulusu. It is a very healthy and a nutritious stew type dish with a tempering added to the end product. An excellent accompaniment to hot steamed rice, you can enjoy along with a drizzle of some ghee and roasted papad.  

          It is typically a sweet, tangy and a spicy gravy with lots of veggies thrown in. It is almost similar to sambar, however, without the boiled lentil. So check out a step by step pictorial recipe to prepare this most comforting wholesome dish. 

          Pumpkin, okra, eggplant and bottle gourd are generally added. However, I also used French beans, potato, broad beans and cauliflower according to the availability.

           Commonly prepared in most Andhra households, Dappalam is also considered as a festive dish, especially popular during Sankranti. 

          It is very simple, easy and a quick recipe when you want something comforting to go along with hot steamed rice. However, do not forget to drizzle some ghee over it to enhance the flavour. 

• 3-4 cups of mixed veggies, chopped (drumstick, bottle gourd, potato, cauliflower, French beans, broad beans. eggplants, okra)
• 3 cups water
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. sambar powder (opt)
• 1 tomato, chopped
• 1 sprig curry leaves
• 1 tsp. tamarind paste mixed with 1 cup water
• 2 tbsp. roasted chickpea / rice flour mixed with 3/4 cup water
• 1 tbsp. sugar / jaggery
• 2 tbsp. coriander leaves, chopped

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 2 green chilies, slit
• 1/4 tsp. asafoetida
• 2 dry red chilies
• 1 sprig curry leaves

          In a kadai / deep pan, add all the chopped veggies (except, okra and eggplant), water, salt and turmeric powder. 

          Bring it to a boil and simmer, covered, for 5-6 minutes or till the veggies are 70% cooked.

          Now add the okra, eggplant, tomatoes, tamarind water and curry leaves, followed by the red chili powder, sambar powder, chickpea flour slurry and sugar. 

          Mix well and continue to simmer, covered, till all veggies are perfectly cooked. When done, garnish with coriander leaves.

          Tempering - In another small pan heat oil and temper with mustard seeds, cumin seeds, fenugreek seeds and dry red chilies. Allow it to splutter.

          Then add the slit green chilies, curry leaves and asafoetida. Sauté for a few seconds and then pour this tempering over the prepared Dappalam. Serve with hot steamed rice. 

                       In a kadai / deep pan, add all the chopped veggies (except, okra and 

                       eggplant), water, salt & turmeric powder. Bring it to a boil & simmer, 

                       covered, for 5-6 minutes or till the veggies are 70% cooked.

                         Now add the okra, eggplant, tomatoes, tamarind water & curry leaves, 

                                  followed by the red chili powder, sambar powder,

                                 the chickpea flour slurry 

                        and sugar. Mix well & continue to simmer, covered till all veggies are

                        perfectly cooked. 

                                 When done, garnish with coriander leaves.

                          In another pan heat oil & temper with mustard seeds, cumin seeds,

                          fenugreek seeds and dry red chilies. Allow it to splutter.

                     Then add slit green chilies, curry leaves & asafoetida. Sauté for a few 

                      seconds.

                                  Pour this tempering over the prepared Dappalam.

                                  Serve with hot steamed rice. 

Paan Kalakand

 

          Kalakand is a traditional Indian sweet that is very popular during special occasions, parties and festivals. It is very easy to prepare right in the comfort of your own kitchen. Make them super easy and quick with store bought paneer. 

          So tried this yummy kalakand that is flavored with paan puree. It turned out just awesome. In this recipe, I used Amul paneer. So give this homemade sweet delicacy a try and garnish as desired. Surprise your loved ones with this new flavor and enjoy it chilled or at room temperature. Do check out the step by step pictorial recipe to prepare this festive sweet.

• 200 gms. paneer, crumbled 
• 2-3 tbsp. paan puree
• 1/2 cup evaporated milk 
• 1/4 cup sugar or to taste 
• 1/4 tsp. cardamom powder
• 1 tbsp. ghee
• pinch of green food colour
• 1 tbsp. chopped pistachios
• 1 tsp. mukhwas, 
• 1 tsp. chopped pistachios
• 1/2 tsp. dry rose petals 

           In a non-stick pan, add all the above mentioned ingredients (except the garnish). 

          Mix everything well and simmer on a low flame. 

          Keep stirring continuously till the ghee starts to leave the sides of the pan. 

          Switch off the flame and transfer the contents to a greased plate. 

          Garnish with mukhwas, chopped pistachios & dry rose.

         Allow it to cool and then refrigerate for some time till it is nicely set. 

         Cut as desired and enjoy them at room temperature or chilled. It is ideal for any festive occasion or as an after meal dessert. 

                    

                    In a non-stick pan, add all the mentioned ingredients (except the garnish). 

                    

                                  Mix everything well and simmer on a low flame. 

                       Transfer the contents to a greased plate. Garnish with mukhwas, chopped

                       pistachios & dry rose. Allow it to cool & then refrigerate till it is set. 

                               Cut as desired and enjoy them at room temperature or chilled. 

                                It is ideal for any festive occasion or as an after meal dessert. 

Fried Chicken

          Fried Chicken is universally popular and is loved by young and old alike. You can enjoy as an appetizer, snack or as a light meal with salad or soup as accompaniments. It is a great comfort meal to many and can be relished with tomato ketchup, green chutney or mayo. 

          However, in this recipe, I gave a slight twist and substituted plain flour with whole wheat flour. I also omitted the bread crumbs, as I wanted a slightly soft exterior. It is a great kids meal and a party recipe too. Brush with some melted butter, which is purely optional and enjoy.

Marination - 

• 3 chicken pieces
• 1/2 cup milk
• 1 egg
• salt to taste
• 1/2 tsp. red chili powder
• 1 tsp. roasted cumin-coriander powder
• 1/2 tsp. garam masala powder
• 1 tbsp. onion-garlic-ginger powder

Other ingredients - 

• 1 cup whole wheat flour 
• salt to taste
• 1 tsp. crushed kasuri methi
• 1/2 tsp. red chili powder
• 1/4 tsp. garam masala powder
• 1 tsp. garlic-onion powder
• oil to deep fry
• melted butter as required (opt)

           Marinate the chicken drumsticks with all the mentioned ingredients overnight or for a minimum of 2-3 hours. 

          In a bowl, mix together whole wheat flour, crushed kasuri methi. red chili powder, salt,  garam masala powder and garlic-onion powder. Keep aside.

          Heat oil in a pan. Take each chicken piece and coat it with the flour mix and carefully drop them in the hot oil. 

          Deep fry on a medium flame till it is well cooked. Drain on a kitchen towel. Brush with some melted butter (opt) and serve them hot with tomato ketchup, green chutney or mayo.

Chicken Sausage in Tomato Makhani Gravy

          Chicken sausages are always welcome and liked by most people. In fact they are absolutely easy and simple to prepare in your own kitchen. There is no need to go in for the store bought ones. Serve them as it is, with toasted bread or as hot dog. 

          So how about some leftover homemade sausages cooked in a creamy tomato makhani gravy? This is exactly what I did and should confess that it turned out really yummy. You can relish as a side dish with any form of rice or Indian bread. So check the step by step pictorial recipe to prepare it.

Chicken Sausage -

• 1 chicken breast, ground to a smooth paste (makes 4-5 sausages)
• 1 small onion, chopped finely
• 1 tsp. ginger, grated
• 2-3 garlic cloves, grated
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves
• 2-3 tbsp. grated cheese
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. lime juice
• 2-3 tbsp. oil 

          In a bowl, combine all the above mentioned ingredients into a dough. Refrigerate for 25-30 minutes.

          Take a small portion of the dough and form into a log. Place it on a greased aluminum foil and wrap it by fastening both the ends securely. Make similar sausages with the remaining dough.

          Bring sufficient water to a boil. Drop the wrapped sausages in it and cook on a medium flame, covered for 8-10 minutes. Drain and allow it to cool down, before unwrapping them.

            Heat oil in a pan and shallow fry the sausages till light golden in colour. Drain and keep aside.


     

Tomato Makhani Gravy - 

• 1 onion, roughly chopped
• 2 tomatoes, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 8-10 cashew nuts, soaked for 15 minutes
• 3 tbsp. oil
• 1/2 tsp. cumin seeds 
• 1-2 dry red chilies
• 1" cinnamon stick
• 2 green cardamoms
• 3-4 cloves
• 1/4 tsp. asafoetida
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1/2 tsp. garam masala powder
• salt to taste
• pinch of nutmeg powder
• 1 tsp. kasuri methi, crushed 
• 2-3 tbsp. cream
• 1 tbsp. coriander leaves, chopped
• 1 tsp. ghee

          Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves, dry red chili and asafoetida. Sauté for a few seconds. 

          Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame. 

          Add the kasuri methi, nutmeg powder and salt. Stir fry till the oil separates. Add the cream and mix well.

          Add 1 cup water and the fried sausages. Cover and cook for 3-4 minutes. Switch off the flame. Add the ghee and coriander leaves. 

          Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.

                                 Grind cashew, onion, tomatoes, ginger, garlic & green chilies
                                 into a smooth paste. Keep aside. 

                                The boiled sausages.

                                Unwrap them when it cools down.

                                Slice them as desired. 

                                Heat oil & shallow fry sausages till light golden in colour. 
                                Drain and keep aside.

                                Heat oil & temper with cumin seeds, cinnamon, cardamoms, 
                               cloves, dry red chili & asafoetida. Saute for a few seconds. 

                                Add all dry spices and stir fry for a few seconds more. 

                         Add ground paste & cook, covered for 4-5 minutes on a low flame. 

                         Add kasuri methi, nutmeg powder & salt. Stir fry till oil separate.
                       

                                 Add the cream and mix well.

                          Add 1 cup water & fried sausages. Cover & cook for 3-4 minutes. 

                               Switch off flame. Add ghee & coriander leaves. Give it a stir.

                               Serve as a side dish with any form of rice or Indian bread.