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Monday, September 13, 2010

Masal Vadai | Parrupu vadai | Masala Vada Recipe ( Lentil Ball fritters )

Masal Vadai Recipe
Masal Vadai / Parrupu vadai / Masala Vada Recipe


  • Channa dhal - 2 cups
  • Green chill i- 2 no,
  • Onions - 1 no ,cut very small pieces
  • fennel seeds (sombu) - 1 tsp
  • Asofodieta ( Hing ) - 1 pinch
  • Salt - As per taste
  • oil - for frying
  • Curry leaves - 1 spring ( Optional )


Soak Channa dhal in water for 3 hrs.

Drain the water completely . Take some soaked channa dhal and set  aside.

Add the remaining dhal in to the mixer with fennel seeds, asofodieta ,green chilli , and salt .Make it to a coarse paste by sprinkling little water if needed .

Transfer this coarse paste to a vessel.Now add the soaked channa dhal, curry leaf and onions and mix well.Heat oil in kadai.Make small lemon size balls and pat it on your palm and slide it in oil slowly . 

Deep fry them  till it turns golden brown color.

Serve hot with sauce . Enjoy this vada with a cup of Tea .


Mutton Salna ( Chalna ) recipe is a famous recipe that is served with  Parotta in the Southern part of Tamil Nadu . This recipe is made with ground Lamb or Goat and Cooked with freshly ground spices and Coconut . So now off to Today's post Mutton Salna ( Chalna ) .

Mutton Salna Recipe , Mutton Kheema Curry

Check out Some of the Similar Ground Chicken Recipes Below :
Check out the  Some of the Mutton Recipes in my blog below :

Check out the entire list of Mutton Recipes in my blog by clicking here ..Off to Today's Post Mutton Salna !

Mutton Salna Recipe , Mutton Kheema Curry


  • Ground Goat or Lamb - 250 grams
  • Onion - 1number , chopped
  • Green chilli - 2 numbers , Slit
  • Cinnamon stick - 1 number ,broken
  • Cloves -2 numbers
  • Bay leaf-1
  • Star Aniseed - 1 star , broken 
  • Red Chilli powder - 2 teaspoon
  • Coriander powder - 2 teaspoon
  • Garam masala powder - 1 teaspoon
  • Salt - To Taste  
  • Turmeric powder- 1 pinch
  • Oil - 2 tea spoon

To Grind :

  • Fennel seeds -1 teaspoon
  • cumin seeds - 1 teaspoon
  • Tomato -1 number, Chopped
  • Ginger - 25 grams , Cleaned and chopped
  • Garlic - 25 grams , Cleaned and Chopped
  • Coconut shredded- 1/2 cup
  •  Yogurt - 1 tablespoon ( Click here for the recipe )


  • Grind together all the Contents under "TO grind " table with little water and set aside .
  • In a Pressure Cooker or a heavy bottom pan , Heat oil. Add Cinnamon, cloves , bay leaf  and stir for few seconds .Then add onions and Green chillies. and cook till they become soft .

  • Now add the Ground Mutton ( Lamb or Goat ) and Fry for few seconds .

  •  Add the turmeric powder, chilli powder , coriander powder , garam masala powder and salt.Mix well.
  • Now add the Ground Contents to the Ground mutton  .
  •  Add little water and mix. Cover with the lid and cook  till the oil separates out .

  • Now the tasty mutton chalna ( Salna ) or Mutton Kheema is ready.

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Thursday, September 9, 2010

Mint Chutney / Pudhina thogayal / Mint Dip / Pudina chutney

Mint Chutney / Pudhina thogayal / Mint Dip / Pudina chutney
Mint Chutney / Pudhina thogayal / Mint Dip


  • Mint -1 bunch
  • coriander leaves-1 bunch
  • Tamarind -1 lemon size
  • Urad dhal -  4 tsp
  • Green chills - 2 no
  • Ginger - 1 small piece
  • Garlic pods - 4 nos
  • oil - 2 tsp


  • Gingely oil -3 to 4 tsp (As per requirement)
  • Mustard seeds - 1/4 tsp
  • Urad dhal - 1/4 tsp
  • Curry leaves(optional)


In a pan add 2 tsp of oil, add urad dhal , Ginger , garlic pods, green chillies , tamarind, mint and coriander leaves and little water.Cook till the leaves are soft.

Transfer these contents to mixer and make it a fine paste by sprinkling very little water.

For tempering add gingely oil to the pan.Add mustard seeds and allow it to splutter ,then add urad dhal and now add the ground paste to oil.Put it in medium flame.Cook till oil separates from the chutney.

Delicious chutney is ready.This recipe goes well with Idly, dosai, roti and rice.It stays good for 10 days.

Dum Mutton Biriyani Recepie(Goat/Lamb)

Dum Mutton Biriyani


Goat/Lamb-1 Kg
Ghee/Oil-200 ml
Onion-600 gm
Mint leaves-1 bunch
Coriander leaves-1 bunch
Cinnamon Stick-2
Black cardamon-2
Cumin seeds-1/2 tsp
Green Chilli- 8 nos
Red Chilli powder-3 tsp
Curd- 1 cup
Lemon juice-2 tsp
Tomatoes-250 gm
Ginger paste -100 gm
Garlic paste-100 gm
Basmathi rice-1 kg
Turmeric powder-1/2 tsp
saffron -1/4 tsp
saffron powder(Kesari powder)-1/4 tsp
Fried onions-a handful
Milk-2 tsp
salt-As per taste

Step 1:
Take a large bowl , add the cut goat/Lamb pieces ,4 tsp yogurt ,salt,2 tsp of red chilli powder and add 2 tsp of ginger garlic paste and soak it for an hour.Transfer these contents to pressure cooker and add little water and cook for 15mts till the pieces  are cooked well.
Add saffron to hot milk.
Step 2:
In another pan bring water to boil and add 1 clove 1 cinnamon and cumin seeds,little oil and bring the basmathi rice to boil.It should only be 70 % cooked and drain the remaining water .
Step 3:
In a pan ,add the remaining Ghee/oil add the cloves,cardamom,cinnamon, cumin seeds  and add onion slit green chillies and mint leaves.Stir till onion is cooked.Then add tomatoes and cook till it is soft.Then add ginger and garlic paste ,and add the contents from pressure cooker(from step 1), turmeric powder, chilli powder  and yogurt and salt and bring it to boil and cook till oil separates from mixture.
Step 4:
Last step is the layering.
In a big pan put one layer of Mutton curry mixture (from step 3) at the bottom and then add a layer of rice above it .Sprinkle fried onions, corriander and mint leaves .Then add the mutton layer and then add the remaining rice on top.Sprinkle fried onions, corriander and mint leaves .Mix saffron powder in water and sprinkle on the top layer .Add the saffron which was soaked in milk to the rice.Cover the pan with Aluminum foil .
Step 5:
Turn on the convection oven to Bake mode and set the temperature to 375F.Keep the pan and cook for about 45 mts in the oven.

If you dont have a oven , you could make the dum on the stove.Keep the dosa pan on stove and put the pan covered with a strong plate and keep the water in a small vessel and put this  on top of the plate and cook it in medium flame for 30 mts.

Now spicy tasty Mutton biriyani is ready

Wednesday, September 8, 2010

Tandoori Chicken Recipe ( Without Tandoor Oven )


Chicken leg pieces - 12 no ,  clean & skinned out
Ginger garlic paste - 4 tsp
Curd - As required for marinating
Lemon juice - 2 tsp
Chilli powder - Add as per spice
Paprika powder - 1 tsp( Gives the red color naturally )
Salt - As required
Turmeric powder -  2 tsp


Take the skinned out chicken, add turmeric powder to it and soak for an hour .The turmeric removes the raw Smell from Chicken.

How to Clean Chicken
Then Prick / slit the chicken legs with knife on both sides.
After it is done, add ginger garlic paste, curd, lemon juice, chilli powder, paprika powder and salt .

Mix thoroughly and leave the marinated chicken for at least an hour or so.
Then turn on the convection oven and put it in broil and set the temperature to 375F and preheat it.
Arrange the chicken legs in the oven.

Turn around all the sides allowing it to be cooked evenly so that all the fat and water from chicken trips down

The cooking generally takes about 45 min to an hour  . After it is cooked well turn off .

Now the tasty Spicy tandoori chicken is ready.

Sprinkle little lemon juice and enjoy this with Cilantro chutney . 

Sending this recipe to Lets bake it event and Baked Goodies event .