Mutton sukka

 

Sukka is a dry, very lightly sauced, preparation of South-Indian cuisine, that goes well with chicken, mutton.  They are served with hot rice and dal/rasam.  Traditionally, they require creamy masala paste, of khuskhus, cashewseeds, and coconut, and are loaded with oil.  Here, I made this sukka with simplest ingredients available on any South-Indian kitchen. Not only, is this simpler, but maintains lesser oil with an best drooling consumption.:D  :D 

 

 

 

I, usually cook two different dishes at week-ends.  One, mild soup for Varsha and secondly spicy curry for Shama.  What surprised us, was Varsha asked an taste of this sukka.  After one bite, she seemed to love it and asked for more and more !!!!!  And by the end she finished having sukka all by herself, Shama had mild soup :D  :D   I didn't know Varsha would like them as such.  Therefore, I can term this sukka as 'kid pleaser' too :)  :) 

Rumali roti/ Zero oil roti - Homestyled

   Those soft, thin roti's you order at restaurant is not so tough to make at home.

  Name originating from 'rumal' meaning Kerchief in Urdu is an combination of maida and wheat flour and is cooked on inverted griddle/tawa/kadaai.  After cooking, these are folded in four and is served hot with sizzling mughalian curries.  Here, I used lesser maida than original composition ie one parts of wheat flour with 1/4 part of maida.  Rotis thus obtained were super-soft and much to my surprise stayed soft for more than six hours.  And most interesting fact is that these are zero-oil rotis, so go ahead and give an try, for you are sure to get praised :)

Tawa arbi masala

   
    Arbi, one of the Colocasia species is an underground(grown) vegetable.  It finds an easy place in south-indian cooking.   Found as an fry or curry, it is also supposed to be an healthy alternative for potatos for aged people because the starch content found in arbi is easily digestable one.  Arbi is also found to nourish with contents like fibre, protein, calcium, phosphorous etc.

 Arbi tawa fry done here is an easy preparation that can go yummy with hot rice, sambhar, rasam or any kozhumbu type.  This can also be served as an vegetarian starter and can go great with parathas too.  To top that arbi prepared in tawa ensures uniform cooking on all sides (which is not guarenteed on kadaai), saves time and ends up spending up little amount of oil.

Tawa cooked Potato roast

This special potato roast is prepared in tawa, can be done in minutes.  Just because of the fact that base of tawa is huge, potatos get evenly spread, thereby aiding in fast cooking unlike kadaai, where potato pieces line in one above another resulting in very sluggish preparation.  But one should be careful while tempering, just try to stay away as far as u can ;)

Ingredients required

For temper

• 3 tsp of oil
• 1/2 tsp rai/mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Few curry leaves and one dry red chilly finely chopped

Others

• 1 tsp idly milaga podi/idly kara podi
• 1/2 tsp hing/perungayam
• 1/2 tsp jeera powder
• 1/2 tsp pepper
• Salt, as per taste
• 1/2 cup of parboiled potatos, cut into cubes

Method

Heat oil in tawa, add ingredients for temper one by one.  Careful while doing this step

After adding tempering, sprinkle idly milaga podi, and add potato pieces

Mix them well and cook them on moderate flame

Add in other powders, adjust salt.

Cook till done and serve hot

Hmm... it went super delecious with sambhar saadham... Do give this simple dish an quick try!!!

Vegetable taka tak

What is taka tak??  Taka tak is the name derived from the Lahorean dish 'mutton taka tak'  This entire dish was made from large tawas and using metal spatulas, which on cooking made the sound familiar to 'taka tak' and hence the name.  Here i substituted Mutton mince with vegetable mince(pressure cooked set of vegetables and mashed to form mince-like structure) and regular spices and dish came out quite well... So friends,,, are u ready for a taka-tak?? ;)  ;)

Ingredients required

• 4 tsp finely chopped onions
• 1/2 cup green peas
• 1 green chilly, finely chopped
• 2 tsp of mint leaves, finely chopped
• 1/2 cup of finely chopped, deskinned tomatos (Boil tomatos in hot water for five minutes and remove skin)
• 1 tsp ginger-garlic paste
• 1 tsp salt
• 1 cup of mixed vegetables like potato, carrot, beans, cauliflower etc
• 1 tsp garam masala
• 1 tsp chilly powder
• 1 tsp dhanya powder
• 2 tsp hung yoghurt
• 1/2 tsp haldi/turmeric
• 1 tsp salt
• 2 tsp finely chopped coriander leaves
• 4-5 tsp of butter
• Few onion rings, to garnish

Method

In a large tawa, place onions, green peas, green chilly and mint leaves.  Cook for sometime.

Then add tomato pieces, ginger-garlic paste and salt

After ten minutes on simmer flame, add pressure cooked vegetable mince and using two metal spoons crush them to integrate with pre-added ingredients.. so there goes takaaaaaaatak

Furthur add remaining spices like garam masala, chilly powder, yoghurt, dhanya powder and coriander leaves.  

Finally add butter and close lid... cook on a simmer flame

Garnish with onion rings and serve hot with paranthas/roti

Spicy and creamy too!!!