My mom makes this dhal variety as a side-dish for rotis, and I always enjoyed eating left-overs the following day with rice. Later when I started trying out recipes myself, I tweaked it a little to go well with rice and realized later that it’s a popular Andra recipe by name “Pappulusu” and my friends love my version of it. I love this simple and tasty sambar and hope you all like it too.
Fish curry - Mix of Kerala and Tamil Nadu Styles
The peninsular Southern India has a long coast on its eastern side bordering the Bay of Bengal and so we get a wide variety of sea food like fish, crab and prawns in Tamil Nadu. Meen Columbu or fish curry is one of the most traditional fish dishes made in Tamil Nadu and other southern states. Most varieties of fish can be used to make this dish. Preferences vary from region to region.
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Vegetable Pulao - 2 (very simple & delicious)
Ingredients:
(you may add other veggies like cauliflower, broccoli, double beans etc, but make sure you do not add too many veggies)
Read More ..
- Long-grain Rice (basmati) - 2 cups
- Water - 2 cups
- Coconut milk - 1 cup
- French beans - 1/4 cup (finely chopped)
- Carrots - 1/4 cup (finely chopped)
- Green peas - 1/2 cup
(you may add other veggies like cauliflower, broccoli, double beans etc, but make sure you do not add too many veggies)
- Corriander leaves - a handful
- Bay leaves - 2
- Cloves - 6 (break the head of the clove so it won't burst in the oil)
- Cinnamon stick - 2 inches (broken)
- Oil - 1/2 cup
- Ghee - 1 tsp
- Salt to taste
Read More ..
Navrathan Kurma
Ingredients:
- Cauliflower - 1 cup
- Broccoli - 1 cup
- French beans - 1/2 cup (one inch pieces)
- Carrot - 1/2 cup (Chopped to small pieces)
- Green peas - 1/2 cup
- Potato - 1 (boiled, peeled and roughly broken with fingers)
- Capsicum/green bell pepper - 1 (cut into cubes)
- Paneer/Indian cottage cheese - 1 cup
- Cinnamon stick - two half inch pieces
- Cloves - 5 (break the head so it wont pop in the oil)
- Bay leaves - 2 broken in half
- Ginger-garlic paste - 2 tsp
- Curry leaves - 1 sprig
- Corriander leaves - a handful (chopped)
- Cashew nute - 1/4 cup
- Oil - 1/2 cup
- Coconut milk - 1 cup
- Fresh cream - 1 cup
- Red chili powder - 2 tsp
- Corriander powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Salt to taste
- One big onion and 3 green chilies and keep aside.
- Two ripe tomatoes and keep aside.
Garlic Rasam
Ingredients:
Black pepper - 3 tsp
Cumin seeds(Jeerakam) - 3 tsp
Garlic pods - 5 nos
Ripe tomatoes - 2 nos
Green chillies - 3 nos
Curry leaves - 1 sprig
Coriander leaves - 1/2 cup
Grated jaggery(Sharkkara) - 1 tsp
Red gram(Thoor dhal) water (optional)
Mustard seeds - 1/2 tsp
Fenugreek seeds(Uluva) - 1/2 tsp
Asafoetida(Kayam) - 1/4 tsp
Tamarind(Puli) - 2 lemon sized balls
Salt - As reqd
Oil for seasoning
Method of Preparation:
1)Heat 2 cups of water in a vessel.
2)Add the tamarind and tomatoes diced into big pieces to it.
:- This is for the tamarind to soak faster and also for the tomatoes to be mashed easily.
3)Pound the black pepper and cumin seeds nicely, followed by the garlic pods with the skin on and finally the green chillies until they just break.
:- Freshly pound pepper and cumin seeds always gives a better flavor than stored rasam powder.
4)Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.
5)Add the pound mixture, curry leaves, chopped coriander leaves, grated jaggery, thoor dal water (optional) and salt to taste.
:- Jaggery is the secret ingredient that most caterers use.
6)Heat about 2 tsp of oil in a kadai or whichever vessel you want to prepare the rasam.
7)Splutter the mustard seeds.
8)Add the fenugreek seeds and the asafoetida.
9)Pour the prepared rasam mixture into the vessel.
10)Add 2 more cups of water or as desired.
11)Check for salt.
12)Keep an eye on the rasam because it just takes about 5 - 6 minutes to be done.
13)When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.
:- You get the best flavor of rasam only if it has not boiled. It should get cooked in the steam after you close the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.
Tips:-
1)Serve hot with rice.
2)It is very good for digestion.
3)Since there is no turmeric powder added to it, this rasam will have a natural color.
Happy cooking :)
Healthy Cauliflower poriyal / Cauliflower Stir-fry
Ingredients:
Cauliflower - 1 (Separated into florets)
Garlic cloves - 4 (Crushed with skin)
Curry leaves - 1 sprig
Cumin seeds - 2 tsp
Urad dhal - 1 tbsp
Oil - 1 tsp
Salt to taste
Multi-purpose mix - 3 tbsp (Refer my "Ready mix" label for the recipe)
Method of Preparation:
1. Steam the cauliflower florets in microwave till done.
2. Heat oil in a wok and add the cumin seeds.
3. Once they splutter add urad dhal, curry leaves and the garlic cloves.
4. Once a nice aroma arises from garlic add the cooked beans followed by the multi-purpose mix and give it nice stir till the mix evenly coats the vegetable.
5. Saute for two minutes and remove from fire.
6. Serve hot.
Variation: You can make similar recipes with any kind of vegetable.
Happy cooking :)
Healthy Kothavaranga Poriyal / Cluster beans Stir fry
Ingredients:
Kothavaranga / Cluster beans - 1 cup (chopped into 1 inch pieces)
Garlic cloves - 2 (Crushed with skin)
Curry leaves - 1 sprig
Cumin seeds - 1 tsp
Urad dhal - 1 tbsp
Oil - 1 tsp
Salt to taste
Multi-purpose mix - 2 tbsp (Refer my "Ready mix" label for the recipe)
Method of Preparation:
1. Steam the the Kothavaranga in microwave till done.
2. Heat oil in a wok and add the cumin seeds.
3. Once they splutter add urad dhal, curry leaves and the garlic cloves.
4. Once a nice aroma arises from garlic add the cooked beans followed by the multi-purpose mix and give it nice stir till the mix evenly coats the vegetable.
5. Saute for two minutes and remove from fire.
6. Serve hot.
Variation: You can make similar recipes with any kind of vegetable.
Happy cooking :)
Snake gourd Koottu / Podalangai Koottu
Ingredients:
Snake gourd / Podalangai - 2 cups
Channa dhal - 1 cup
Ripe tomato - 1 (diced)
Curry leaves - 1 sprig
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Castor oil - 1 tbsp
For grinding:
Shallots / Sambar onions - 1/2 cup (peeled)
Green chillies - 3 (slit)
Grated coconut - 1/4 cup
Cumin seeds - 2 tbsp
Coriander leaves - a handful
:- Fry the above ingredients in 1 tsp of oil and grind to a coarse paste adding minimum water.
Method of preparation:
1. Soak the channa dhal for an hour. Pressure cook the dhal along with turmeric powder, tomato and 1 tbsp castor oil for upto 5 whistles. Once the pressure settles mash the dhal fairly well with a ladle and keep aside.
:- Castor oil will aid in the cooking process of the dhal.
2. Heat oil in a pressure cooker. Add the mustard seeds and let it splutter.
3. Add the chopped podalanga pieces and saute for a while.
4. Add the cooked dhal and the ground paste and pressure cook for 2 whistle.
:- Koottu should be of a gravy consistency.
:- Serve hot with rice and pappad.
Happy cooking :)
Moru curry / Kadi
Ingredients:
Sour curd - 1 1/2 cups(beaten)
Vazhakkai/Big cucumber/White pumpkin (chopped to medium sized pieces) - 1 cup
Grated coconut - 1 cup
Green chillies - 2 nos
Cumin seeds(Jeerakam) - 1/2 tsp
Curry leaves - 1 sprig
Chilly powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Dry red chillies(Kollamulaku) - 2 nos
Mustard seeds - 1/2 tsp
Salt - As reqd
Oil - 1 tsp
Method of preparation:
1)Grind together grated coconut, green chillies and cumin seeds. Keep aside.
2)In a vessel, add 1 1/2 cups water, chopped vegetables, half of the curry leaves, chilly powder and turmeric powder. Bring to boil.
3)When the vegetables are fully cooked and the raw smell of the chilly powder is gone, add the ground paste and add a little water if necessary.
:- Make sure the mixture is not too watery.
4)Allow it to boil.
5)Add the beaten curd and salt to taste.
6)When the first bubble arises, switch off the stove.
:- Do not let the mixture to boil.
7)Heat oil in a small pan or a kadai.
8)Splutter mustard seeds and saute the red chillies and the remaining curry leaves.
9)Add this to the curry.
:- Serve with rice.
:- This recipe can be made without adding any veggies too. Would taste equally good.
Happy cooking :)
Sour curd - 1 1/2 cups(beaten)
Vazhakkai/Big cucumber/White pumpkin (chopped to medium sized pieces) - 1 cup
Grated coconut - 1 cup
Green chillies - 2 nos
Cumin seeds(Jeerakam) - 1/2 tsp
Curry leaves - 1 sprig
Chilly powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Dry red chillies(Kollamulaku) - 2 nos
Mustard seeds - 1/2 tsp
Salt - As reqd
Oil - 1 tsp
Method of preparation:
1)Grind together grated coconut, green chillies and cumin seeds. Keep aside.
2)In a vessel, add 1 1/2 cups water, chopped vegetables, half of the curry leaves, chilly powder and turmeric powder. Bring to boil.
3)When the vegetables are fully cooked and the raw smell of the chilly powder is gone, add the ground paste and add a little water if necessary.
:- Make sure the mixture is not too watery.
4)Allow it to boil.
5)Add the beaten curd and salt to taste.
6)When the first bubble arises, switch off the stove.
:- Do not let the mixture to boil.
7)Heat oil in a small pan or a kadai.
8)Splutter mustard seeds and saute the red chillies and the remaining curry leaves.
9)Add this to the curry.
:- Serve with rice.
:- This recipe can be made without adding any veggies too. Would taste equally good.
Happy cooking :)
Ennai Kathirikkai
Ingredients:
Small tender brinjals - 8
Curry leaves – a sprig
Mustard seeds - 1 tsp
Tamarind pulp - from a small lemon sized ball of tamarind
Turmeric powder – 1 tbsp
Salt to taste
Oil – ¼ cup
For the masala paste:
Peanuts - 2 tbsp
Coriander seeds - 1 tbsp
Channa dhal - 1 tbsp
Sesame seeds - 1 tbsp
Cumin seeds - 1 tsp
Urad dhal - 1 tsp
Black pepper - 1 tsp
Cloves - 2
Red chillies - 8
Grated Coconut - 1/2 cup
Asafoetida – ½ tsp
Salt to taste
Method of Preparation:
1. Dry roast peanuts and sesame separately. Keep aside.
2. Heat 1 tsp of oil in the same pan and fry the rest of the ingredients for masala paste one by one except coconut and keep aside to cool.
3. Grind all the fried ingredients along with grated coconut and a little salt to a little coarse paste.
:- You may sprinkle a little bit of water if required.
4. Slice brinjals criss-cross till 3/4th with the stalk intact. Immerse them in a bowl of water containing turmeric and salt and keep aside for 10 minutes.
5. Remove the brinjals from the turmeric water and stuff them with the masala paste and keep the left over masala aside.
6. Now heat ¼ cup of oil in the same pan.
7. Add mustard seeds and after they splutter add the curry leaves and wait till they stop sizzling.
8. Now add the stuffed brinjals and fry covered on low heat till the skin changes color and the brinjals are almost cooked.
9. Now add tamarind pulp and cook covered for a couple of minutes.
10. Add the remaining masala paste, more salt if necessary, ½ cup of water and mix well.
11. Cook covered till oil starts floating on top of the gravy.
12. Serve hot with plain rice and papad or curd rice.
Happy cooking :)
Vada Kari
Ingredients:
Small onions - 1 cup (peeled and chopped finely)
Green chilies - 3 (slit)
Big tomato - 1 (diced)
Curry leaves - 2 sprigs
Coriander leaves - a handful (roughly chopped)
Mustard seeds - 1 tbsp
Cinnamon sticks - 1 inch piece
Cloves - 4
Poppy seeds - 1 tsp
Bay leaves - 2 (torn in half)
Kuzhambu milagai thool - 2 tsbp (or according to taste)
or
Chili powder and coriander powder - 2 tsp each
Garam masala - 1/2 taste
Turmeric powder - 1/2 tsp
Salt to taste
Oil as required
Grind together:
Channa dhal - 1/2 cup (soaked atleast for 2 hours. Soak overnight if making for breakfast)
Fennel seeds/Saunf - 1 tsp
Ginger-garlic paste - 2 tsp
Salt - 1 tsp
Method of preparation:
1. Grind the soaked channa dhal along with saunf, ginger-garlic paste and some salt.
2. Make medium sized vadas and deep fry on low flame till they just change color. Do not make them golden brown. Remove onto an absorbent paper and crumble them when cool.
3. Heat 2 tbsp oil in a wok.
4. Add the mustard seeds, poppy seeds, cinnamon, bay leaves and cloves and saute till they change color.
5. Add onions, green chilies and curry leaves and saute till the onions turn golden brown.
6. Add the tomatoes and cook covered on sim till they turn pulpy.
7. Now add the kuzhambu milagai thool, turmeric powder, garam masala powder and salt to taste and saute for a few minutes.
8. Add about 3 cups water and cook covered till it reduces a little.
9. Now add the crumbled vada and mix well. Cook covered till the mixture becomes a thick gravy.
10. Add the coriander leaves and remove from fire.
11. Serve hot with idli or dosa.
Happy cooking :)
Semiya vegetable kichidi
Ingredients:
Semiya/semolina - 1 cup
Big onion - 1 (sliced finely lengthwise)
Ripe tomato - 1 (diced)
Green chilies - 3 (slit)
Ginger-garlic paste - 2 tsp
Curry leaves - 1 sprig
Coriander leaves - a handful (roughly chopped)
Potato - 1 small (peeled and sliced finely into about 1 inch pieces)
Carrot - 1/4 cup (thinly sliced)
French beans - 1/4 cup (finely chopped)
Cauliflower - 1/2 cup (cut into small florets)
Bread slices - 2 (toasted and cut into bite sized pieces)
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cinnamon stick - two 1 inch pieces
Cloves - 5
Bay leaf - 2 (torn in half)
Oil - 5 tbsp
Salt to taste
Method of preparation:
1. Heat a deep vessel full of water. Let it come to a boil.
2. In the mean time, dry roast the semolina in a kadai until golden brown.
3. Add this golden roasted semolina straight into the boiling water and add 2 tbsp oil to the water and remove from fire. Keep it covered until the semolina is semi cooked.
:- its very important that the semolina is only semi-cooked. So keep an eye on it while boiling
4. Filter the semolina out and spread in a plate to cool.
5. Meanwhile steam the veggies in the microwave and keep aside.
6. Heat remaining oil in a thick bottomed vessel.
7. Add the cinnamon sticks, cloves and bay leaves. Saute till they change color.
8. Add the onion, green chilies and curry leaves and saute till onions turn golden.
9. Now add the ginger-garlic paste and saute till a nice aroma arises.
10. Add the tomatoes and cook covered on low flame till the tomatoes turn pulpy.
11. Add the garam masala, turmeric powder and salt to taste and mix well.
12. Add the steamed veggies and mix well.
13. Now add the semi cooked semolina, bread pieces and coriander leaves and mix well.
14. Cover properly with a lid so that steam doesnt escape. Keep in dhum like this on very low flame for about 5 minutes.
15. Remove from heat and keep it covered until its time to serve.
16. Serve hot with curd.
Happy cooking :)
Semiya/semolina - 1 cup
Big onion - 1 (sliced finely lengthwise)
Ripe tomato - 1 (diced)
Green chilies - 3 (slit)
Ginger-garlic paste - 2 tsp
Curry leaves - 1 sprig
Coriander leaves - a handful (roughly chopped)
Potato - 1 small (peeled and sliced finely into about 1 inch pieces)
Carrot - 1/4 cup (thinly sliced)
French beans - 1/4 cup (finely chopped)
Cauliflower - 1/2 cup (cut into small florets)
Bread slices - 2 (toasted and cut into bite sized pieces)
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cinnamon stick - two 1 inch pieces
Cloves - 5
Bay leaf - 2 (torn in half)
Oil - 5 tbsp
Salt to taste
Method of preparation:
1. Heat a deep vessel full of water. Let it come to a boil.
2. In the mean time, dry roast the semolina in a kadai until golden brown.
3. Add this golden roasted semolina straight into the boiling water and add 2 tbsp oil to the water and remove from fire. Keep it covered until the semolina is semi cooked.
:- its very important that the semolina is only semi-cooked. So keep an eye on it while boiling
4. Filter the semolina out and spread in a plate to cool.
5. Meanwhile steam the veggies in the microwave and keep aside.
6. Heat remaining oil in a thick bottomed vessel.
7. Add the cinnamon sticks, cloves and bay leaves. Saute till they change color.
8. Add the onion, green chilies and curry leaves and saute till onions turn golden.
9. Now add the ginger-garlic paste and saute till a nice aroma arises.
10. Add the tomatoes and cook covered on low flame till the tomatoes turn pulpy.
11. Add the garam masala, turmeric powder and salt to taste and mix well.
12. Add the steamed veggies and mix well.
13. Now add the semi cooked semolina, bread pieces and coriander leaves and mix well.
14. Cover properly with a lid so that steam doesnt escape. Keep in dhum like this on very low flame for about 5 minutes.
15. Remove from heat and keep it covered until its time to serve.
16. Serve hot with curd.
Happy cooking :)
Bread Upma
Ingredients:
Bread slices (preferably whole wheat or multigrain) - 6 (Chopped into half inch squares)
Big onion - 1 (finely sliced lengthwise)
Tomato - 1 (diced)
Green chilies - 2 (slit)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - a handful (roughly chopped)
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Salt to taste
Oil - 3 tbsp
Method of Preparation:
1. Heat oil in a pan.
2. Add the mustard seeds. Once they splutter add the urad dhal and saute for a few seconds.
3. Now add the onions, green chilies and curry leaves and saute till onions change color.
4. Add the tomatoes and cook covered on low heat till they turn pulpy.
5. Now add turmeric powder and salt to taste and coriander leaves and saute till raw smell of turmeric disappears.
6. Now add the chopped bread pieces and mix thoroughly.
7. Fry till the bread slices turn brown hear and there.
8. Serve hot.
:- you can also toast the bread slices separately, chop them and mix them with the masala.
Happy cooking :)
Bread slices (preferably whole wheat or multigrain) - 6 (Chopped into half inch squares)
Big onion - 1 (finely sliced lengthwise)
Tomato - 1 (diced)
Green chilies - 2 (slit)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - a handful (roughly chopped)
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Salt to taste
Oil - 3 tbsp
Method of Preparation:
1. Heat oil in a pan.
2. Add the mustard seeds. Once they splutter add the urad dhal and saute for a few seconds.
3. Now add the onions, green chilies and curry leaves and saute till onions change color.
4. Add the tomatoes and cook covered on low heat till they turn pulpy.
5. Now add turmeric powder and salt to taste and coriander leaves and saute till raw smell of turmeric disappears.
6. Now add the chopped bread pieces and mix thoroughly.
7. Fry till the bread slices turn brown hear and there.
8. Serve hot.
:- you can also toast the bread slices separately, chop them and mix them with the masala.
Happy cooking :)
Cheppankezhangu kuzhambu / colacasia curry
Ingredients:
Colacasia / chepankezhangu - 1/4 kg (boiled, peeled and copped into thick roundels)
Small onions / shallots - 1/2 cup (peeled and crushed)
Green chilies - 4 (slit)
Tomatoes - 2 (diced)
Garlic cloves - 4 (peeled and crushed)
Ginger - 1 inch piece (crushed)
Curry leaves - 2 sprigs
Coriander leaves - a handful (roughly chopped)
Kuzhambu milagai thool - 4 tbsp
or
Sambar powder - 4 tbsp
Turmeric powder - 1/2 tsp
Tamarind - medium lemon size (soaked in hot water for 15 mins)
Garlic cloves - 4 (crushed with skin)
Black Pepper - 10 (crushed)
Curry vadam - 2 tbsp
Jaggery - 1 tbsp
Vegetable oil - 4 tbsp
Gingely oil - 1 tbsp
Salt to taste
Method of preparation:
1. Heat 1 tbsp oil in a non-stick pan and fry the colacasia pieces till they turn golden brown. Remove onto a plate.
2. Meanwhile squeeze out the pulp from the tamarind and throw away the waste.
3. Add tomatoes to the tamarind pulp and squeeze out the pulp of tomato. Remove as much skin as possible.
4. To this add the slit green chilies, curry leaves, crushed onion, crushed peeled garlic cloves, ginger, kuzhambu milagai thool, turmeric powder, salt to taste and jaggery and mix nicely. Check for salt.
5. Heat remaining vegetable oil in a vessel.
6. Add curry vadam and saute till nice aroma arises.
7. Pour in the prepared mixture and add 4 cups of water.
8. Add the fried colacasia after 5 minutes.
9. Let the mixture reduce to 1/3 and add the crushed garlic with skin, crushed pepper and the gingily oil.
10. Add the chopped coriander leaves. Give it a nice stir. Remove from fire.
11. Serve hot with rice with any kind of vegetable stir fry or an omelet as side dish.
:- this curry tastes excellent as a side dish for curd rice.
Happy cooking :)
Russian Salad
Ingredients:
Veggies to be steamed/boiled:
Carrot - 1 cup (peeled and diced)
French beans - 1 cup (cut into half inch pieces)
Fresh green peas - 1/2 cup
Potato - 1/2 cup (diced)
Rest of the ingredients:
Apple - 1/2 cup (diced)
Pineapple - 1/2 cup (diced)
Parsley leaves - 1/2 cup (roughly chopped)
Boiled egg whites - 2 (quartered)
Low-fat mayonnaise - 1 cup
Low fat fresh cream - 1/2 cup (optional)
Pepper powder - 1/2 tsp
Salt to taste
Method of preparation:
1. Steam all the veggies.
:- Steam either in a microwave or in a pressure cooker on idli plates.
:- Usually the veggies are boiled for russian salad, but its healthier to steam them since steaming locks the nutrients in the veggies.
2. In a wide bowl, take the mayonnaise, salt and pepper and beat them nicely.
3. To this add the steamed veggies, fruits, parsley and egg whites and mix them thoroughly.
4. Serve refrigerated for half hour.
Happy cooking :)
Veggies to be steamed/boiled:
Carrot - 1 cup (peeled and diced)
French beans - 1 cup (cut into half inch pieces)
Fresh green peas - 1/2 cup
Potato - 1/2 cup (diced)
Rest of the ingredients:
Apple - 1/2 cup (diced)
Pineapple - 1/2 cup (diced)
Parsley leaves - 1/2 cup (roughly chopped)
Boiled egg whites - 2 (quartered)
Low-fat mayonnaise - 1 cup
Low fat fresh cream - 1/2 cup (optional)
Pepper powder - 1/2 tsp
Salt to taste
Method of preparation:
1. Steam all the veggies.
:- Steam either in a microwave or in a pressure cooker on idli plates.
:- Usually the veggies are boiled for russian salad, but its healthier to steam them since steaming locks the nutrients in the veggies.
2. In a wide bowl, take the mayonnaise, salt and pepper and beat them nicely.
3. To this add the steamed veggies, fruits, parsley and egg whites and mix them thoroughly.
4. Serve refrigerated for half hour.
Happy cooking :)
Peanut/groundnut Chutney
Ingredients:
Peanuts/groundnuts - 1 cup
Big onion - 1 (diced)
Red chillies - 3
Garlic cloves - 3 (optional)
Tamarind - 1 inch piece
Salt to taste
Oil - 2 tsp
For tempering:
Mustard seeds - 1 tsp
Dry red chillies - 2 (broken down)
Urad dhal - 1 tsp
Curry leaves - 1 sprig
2 tsp
Method of Preparation:
1) Dry roast the peanuts. Remove the skin by rubbing on them on a plate and keep the cleaned peanuts aside.
2) Heat oil in a wok. Add the red chillies.
3) When the red chillies start changing color add the onions and garlic followed by tamarind broken into smaller pieces and fry till they turn golden brown. Remove from heat and let it cool.
4) Once everything is cold grind the onion mixture along with the peanuts and salt to a fine paste adding enough water.
5) Heat oil in a wok again and add the mustard seeds.
6) Once the mustards splutter add the urad dhal, red chillies and curry leaves and saute for a few seconds.
7) Pour this over the ground paste and check for salt.
8) Serve with Idli, dosa and if you are anything like me, you would enjoy this heavenly flavored chutney with some hot rice and pappad.
Variation: Use one tomato instead of onion. Saute the tomatoes separately for a few seconds and grind along with the other ing.
Variation: Use onion and tomato.
Variation: Omit both onion and tomato.
Variation: Omit garlic with any other combination.
Variation: Use green chillies instead of red chillies in the grinding ingredients.
Happy cooking :)
Peanuts/groundnuts - 1 cup
Big onion - 1 (diced)
Red chillies - 3
Garlic cloves - 3 (optional)
Tamarind - 1 inch piece
Salt to taste
Oil - 2 tsp
For tempering:
Mustard seeds - 1 tsp
Dry red chillies - 2 (broken down)
Urad dhal - 1 tsp
Curry leaves - 1 sprig
2 tsp
Method of Preparation:
1) Dry roast the peanuts. Remove the skin by rubbing on them on a plate and keep the cleaned peanuts aside.
2) Heat oil in a wok. Add the red chillies.
3) When the red chillies start changing color add the onions and garlic followed by tamarind broken into smaller pieces and fry till they turn golden brown. Remove from heat and let it cool.
4) Once everything is cold grind the onion mixture along with the peanuts and salt to a fine paste adding enough water.
5) Heat oil in a wok again and add the mustard seeds.
6) Once the mustards splutter add the urad dhal, red chillies and curry leaves and saute for a few seconds.
7) Pour this over the ground paste and check for salt.
8) Serve with Idli, dosa and if you are anything like me, you would enjoy this heavenly flavored chutney with some hot rice and pappad.
Variation: Use one tomato instead of onion. Saute the tomatoes separately for a few seconds and grind along with the other ing.
Variation: Use onion and tomato.
Variation: Omit both onion and tomato.
Variation: Omit garlic with any other combination.
Variation: Use green chillies instead of red chillies in the grinding ingredients.
Happy cooking :)
Vegitable Biriyani
Biriyani is savored in all parts of India and forms an integral part of Indian Cuisine. Though biriyani made with Chicken, Lamb, Fish or Shrimp are the most popular across India, this vegetarian version is also lip-smacking and is a boon to vegetarians. Following is a recipe that I learnt from one of my friend’s mom who makes the best biriyani that I have ever tasted.
Vegtable Pulao - 1
Vegetable Pulao
Ingredients:long-grain Rice (basmati) - 2 cups
water - 2 cups
coconut milk - 1 cup
large onion - 1 (finely chopped lengthwise)
french beans - 50 gms ( one inch pieces)
carrots - 50 gms (one inch pieces)
green peas - 50 gms
curry leaves - 2 sprigs
corriander leaves - a handful
green chillies - 4 (slit lengthwise)
ginger-garlic paste - 2 tsp
bay leaves - 2
cloves - 6 (break the head of the clove so it won't burst in the oil)
cinnamon stick - 2 inches (broken)
khus khus - 2 tsp
oil - 4 tbsp
ghee - 2 tsp
salt to taste
Method of preparation:
1. Wash the rice and soak in specified amount of water and coconut milk (1 cup rice : 1.5 cups of water+ coconut milk).
2. Heat oil and ghee in a pressure cooker. Add the cloves, cinnamon sticks, khus khus and bay leaves.
3. When the above items start changing color, add the onion, green chillies, curry leaves and saute till the onions start turning brown.
4. Add the ginger-garlic paste and saute till nice aroma arises.
5. Add the veggies and saute for 2 minutes.
6. Add the rice, water, coconut milk mixture.
7. Add salt to taste.
8. Mix well and close the pressure cooker and leave it for one whistle only.
9. After the pressure settles by itself, open the lid and add roughly chopped corriander leaves.
10. Serve hot with any spicy curry.
Happy cooking :)
Avial
Ingredients:
French Beans - 50 gms
Carrot - 50 gm
Yam - 50 gms
Long beans (karamani) - 50 gms
Cluster beans (kothavaranga)-50 gms
Raw banana - half
Yellow pumpkin - 50 gms
Potato - 1 small
Brinjal - 2
Curry leaves - 1 sprig
Tamarind pulp - 1/4 cup
Fresh curd - 1/2 cup
Chili powder - 1 tbsp
Turmeric powder - 1/2 tsp
Coconut oil - 1 tbsp
Salt to taste
1) Coarsely grind together:
Small onions - 50 gms
Green chilies - 2
Ginger - 1 inch piece
2) Finely grind together:
Grated coconut - 1/2 cup
Cumin seeds - 1 tsp
Method of preparation:
1) Coarsely grind together onion, green chilies and ginger. Keep aside.
2) Grind coconut and cumin seeds to a fine paste. Keep aside.
3) Chop all veggies into about 2 inch long thin strips.
4) Cook all veggies with 2 cups of water along with chili powder and turmeric. Cook covered stirring occasionally till the veggies are cooked..
5) When the veggies are cooked add the tamarind pulp. Add salt to taste.
6) When the tamarind is cooked add the coconut-cumin paste.
7) Cook well until the desired consistency is obtained, which is a semi gravy.
8) Now add the onion paste and the curd.
9) Just mix well and switch off the flame.
:-DO NOT let the avial boil after onion paste and curd are added. This will spoil the flavor.
10) Now add a tbsp of coconut oil and curry leaves, mix well and keep the vessel closed.
:- the onion paste, curd and coconut should get cooked in the steam after the stove is switched off. Thats the secret of authentic Kerala avial flavor.
:- a wonderful aroma of authentic kerala avial will arise the moment coconut oil is added to the mixture.
Happy cooking :)
French Beans - 50 gms
Carrot - 50 gm
Yam - 50 gms
Long beans (karamani) - 50 gms
Cluster beans (kothavaranga)-50 gms
Raw banana - half
Yellow pumpkin - 50 gms
Potato - 1 small
Brinjal - 2
Curry leaves - 1 sprig
Tamarind pulp - 1/4 cup
Fresh curd - 1/2 cup
Chili powder - 1 tbsp
Turmeric powder - 1/2 tsp
Coconut oil - 1 tbsp
Salt to taste
1) Coarsely grind together:
Small onions - 50 gms
Green chilies - 2
Ginger - 1 inch piece
2) Finely grind together:
Grated coconut - 1/2 cup
Cumin seeds - 1 tsp
Method of preparation:
1) Coarsely grind together onion, green chilies and ginger. Keep aside.
2) Grind coconut and cumin seeds to a fine paste. Keep aside.
3) Chop all veggies into about 2 inch long thin strips.
4) Cook all veggies with 2 cups of water along with chili powder and turmeric. Cook covered stirring occasionally till the veggies are cooked..
5) When the veggies are cooked add the tamarind pulp. Add salt to taste.
6) When the tamarind is cooked add the coconut-cumin paste.
7) Cook well until the desired consistency is obtained, which is a semi gravy.
8) Now add the onion paste and the curd.
9) Just mix well and switch off the flame.
:-DO NOT let the avial boil after onion paste and curd are added. This will spoil the flavor.
10) Now add a tbsp of coconut oil and curry leaves, mix well and keep the vessel closed.
:- the onion paste, curd and coconut should get cooked in the steam after the stove is switched off. Thats the secret of authentic Kerala avial flavor.
:- a wonderful aroma of authentic kerala avial will arise the moment coconut oil is added to the mixture.
Happy cooking :)
Brinjal and Drumstick Fry
Alright, this is one of my all-time favorite side dishes. It goes very well with sambar rice, rasam rice, curd rice, or any kind of variety rice. If you are anything like me, you would enjoy it with just hot plain rice.
You may try this recipe with only drumsticks or only brinjal too. (the picture I'v posted is made with just brinjal)
You may try this recipe with only drumsticks or only brinjal too. (the picture I'v posted is made with just brinjal)
Cabbage Erisseri/Koottu
Ingredients:
Cabbage - half of a medium sized cabbage (Shredded)
Fresh green peas - 1 cup
Onion - 1 big (sliced lengthwise)
Tomato - 1 (diced)
Green chillies - 2-4 (slit lengthwise)
Garlic - 6 cloves (crushed and chopped)
Ginger - 1/2 inch piece (finely chopped)
Curry leaves - 2 sprigs
Channa dhal - 2 cups (soaked for 2 hrs)
Coriander leaves - a handful
Chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Grated coconut - 1 cup
Cumin seeds - 2 tsp
Mustard seeds - 1 tsp
Dry red chilies - 2
Oil - 2 tbsp
Sugar - 1/4 tsp
Salt to taste
Method of Preparation:
1. Pressure cook the soaked channa dhal with a little turmeric for about 4 whistles. Let the pressure settle by itself. Mash the dhal with a ladle. Keep aside.
2. Heat oil in a pressure cooker and add the chopped onion, ginger, garlic, curry leaves and saute till the onions start turning golden.
3. Now add the tomatoes and cook covered till the tomatoes blend with the mixture.
4. Now add the chopped cabbage, green peas, cooked dhal, chili powder, coriander powder, turmeric, salt, sugar and pressure cook for two whistles with enough water.
:- Make sure not to add too much water because the erisseri should be of a gravy consistency.
5. Grind the coconut with the cumin seeds and keep aside.
6. Once the pressure settles by itself, open the pressure cooker and add the ground coconut mixture and let it boil again for 5 minutes.
7. Heat oil in a wok and splutter the mustard seeds and dried red chillies and pour over the curry.
8. Garnish with chopped coriander leaves and serve hot with rice.
Variation:- You can make the same recipe without much water and use as a side dish.
Variation:- Use green gram instead of channa dhal.
Happy cooking :)
Cabbage - half of a medium sized cabbage (Shredded)
Fresh green peas - 1 cup
Onion - 1 big (sliced lengthwise)
Tomato - 1 (diced)
Green chillies - 2-4 (slit lengthwise)
Garlic - 6 cloves (crushed and chopped)
Ginger - 1/2 inch piece (finely chopped)
Curry leaves - 2 sprigs
Channa dhal - 2 cups (soaked for 2 hrs)
Coriander leaves - a handful
Chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Grated coconut - 1 cup
Cumin seeds - 2 tsp
Mustard seeds - 1 tsp
Dry red chilies - 2
Oil - 2 tbsp
Sugar - 1/4 tsp
Salt to taste
Method of Preparation:
1. Pressure cook the soaked channa dhal with a little turmeric for about 4 whistles. Let the pressure settle by itself. Mash the dhal with a ladle. Keep aside.
2. Heat oil in a pressure cooker and add the chopped onion, ginger, garlic, curry leaves and saute till the onions start turning golden.
3. Now add the tomatoes and cook covered till the tomatoes blend with the mixture.
4. Now add the chopped cabbage, green peas, cooked dhal, chili powder, coriander powder, turmeric, salt, sugar and pressure cook for two whistles with enough water.
:- Make sure not to add too much water because the erisseri should be of a gravy consistency.
5. Grind the coconut with the cumin seeds and keep aside.
6. Once the pressure settles by itself, open the pressure cooker and add the ground coconut mixture and let it boil again for 5 minutes.
7. Heat oil in a wok and splutter the mustard seeds and dried red chillies and pour over the curry.
8. Garnish with chopped coriander leaves and serve hot with rice.
Variation:- You can make the same recipe without much water and use as a side dish.
Variation:- Use green gram instead of channa dhal.
Happy cooking :)
Subscribe to:
Posts (Atom)
1. Wash the rice once and soak in 2 cups of water and 1 cup of coconut milk.
2. Heat oil and ghee in a pressure cooker. Add the cloves, cinnamon sticks and bay leaves.
3. When the above items start changing color, add the veggies and saute for 2 minutes.
6. Add the rice, water, coconut milk mixture.
7. Add salt to taste.
8. Mix well and close the pressure cooker and leave it for one whistle only.
9. After the pressure settles by itself, open the lid and add the roughly chopped corriander leaves.
10. Serve hot with any spicy curry.
Happy cooking :)