NAVRATRI RECIPES

 

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June 29, 2016

Ridge Gourd Curry – Beerakaya Curry–Turai Ki Sabji

Turai ki sabji
I started to explore varieties of ridge gourd recipes (Ridge gourd in English, Turai/Luffa/Torai in Hindi, Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malayalam, Ghiya Tori in Urdu ) in my kitchen. Recently I shared Andhra style Ridge gourd dal / Beerakaya pappu recipe for rice.Today I have posted a North Indian style Ridge gourd curry. I followed this recipe from Mullai’s blog. It is known as Turai Ki Sabji/Sabzi in Hindi. It tastes good with rice and roti as well. Yesterday I prepared this sabzi and dal for my lunch. It was simple yet comforting. I ate this curry with plain rice adding ghee. You can make this as a side dish for roti. I am sure it tastes better with roti. Lets see how to make this easy, yummy and healthy Ridge gourd sabji recipe.
Check out my South Indian Peerkangai chutney( gravy )for rice.

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June 27, 2016

Muslim Khichdi Recipe – Dal Khichdi

Muslim khichdi recipe
I got this recipe from Captain TV cookery show. It was demonstrated by a Muslim lady, Mrs. Humayun ( Sorry I don’t remember her name exactly) and she told its one of the traditional breakfast recipes of Tamil Muslims. This is an entirely different version from our usual dal kichdi recipes served in hotels. Its cooking procedure and ingredients are more like biryani. So I got impressed with the recipe and thought of trying out this authentic version. I made it for our Sunday lunch along with curd rice and fruit custard. It was mildly spiced and tasted yummy with nice flavor of moong dal and masala .I served this khichdi with Mint leaves chutney/Pudina chutney as suggested by her. Sendhil & Raksha loved it and told me prepare this for their lunch box too Happy. Its a very easy, quick, one pot meal ideal for breakfast and lunch box. Try this onceBring it on. Ok, lets see how to make this easy, one pot Muslim style Khichdi recipe for breakfast/ lunch!
Check out my Muslim Veg Dalcha and ghee rice recipes too !
Muslim khichdi

Muslim Khichdi Recipe


Muslim Khichdi Recipe Muslim khichdi recipe using rice, moong dal and vegetables served with Mint chutney - A healthy breakfast recipe with a side dish !
Cuisine: Indian
Category: Breakfast recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Basmati rice - 1 cup
  • Moong dal - 1/4 cup
  • Mixed vegetables - 1/2 cup (1 carrot, 1 potato, a handful of green peas)
  • Water - 1.5 cups
  • Salt - as needed
To saute
  • Cooking oil - 3 tbsp
  • Cinnamon, cloves, cardamom - 2 each
  • Big onion - 1 no
  • G&G paste - 2 tsp
  • Green chillies - 2 nos ( use 4 nos for more spicy)
  • Tomato - 2 nos ( small)
  • Mint + coriander leaves - a handful
  • Turmeric powder - 1/4 tsp
  • Ghee - 2 tsp
METHOD

  • Wash and soak basmati rice for 30 minutes. Wash and soak the dal in another bowl separately. In the mean time, chop the onion, tomato, mixed vegetables.
Muslim khichdi recipe
  • Heat oil in a pressure cooker base and saute cinnamon, cloves and cardamom. Now add the sliced big onion,g&g paste slitted green chilli and saute until onion turns transparent and raw smell goes off.
Muslim khichdi recipe
  • Now add the chopped tomato pieces, mint + coriander leaves, turmeric powder, salt. Saute till tomato turns pulpy. Drain the excess water from the soaked dal and add the dal to the cooker. Saute for a minute. Add the chopped vegetables and mix well.
Muslim khichdi recipe
Khichdi recipe
  • Add 1.5 cups of water and check for taste after the water starts to boil Add more salt or put some slit green chillies if you want to add more salt or make it more spicy.Mix well and add the soaked, drained rice. Mix well and pressure cook in low flame for one whistle. Remove the lid after the steam is released. Fluff the rice with a fork. 
Khichdi recipe
  • Serve hot with Mint chutney and onion raita .Enjoy !
For Mint chutney
Take a handful of mint leaves + coriander leaves in a mixie jar. Add 3 tbsp of grated coconut, 2 green chillies, 1/2 tsp of cumin seeds, salt , a pinch of turmeric powder and a small piece of tamarind. Grind everything to a smooth paste. Serve it with khichdi.

Note

  • Add 3-4 green chillies for spicy taste.
  • Do not forget to use mint+coriander leaves as it gives a nice flavor. Add Mint leaves at least.
  • Adding ghee at the end gives richness and nice flavor. Skip it if you don’t want to increase the calorie.
Try this easy, healthy one pot meal at home and enjoy !
Muslim khichdi recipe
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June 24, 2016

Batata Poha Recipe – Gujarati Aloo Poha – How To Make Potato Poha

Batata poha
Batata poha ( Batata – Potato, Poha – Rice flakes in English, Aloo Poha in Hindi) is a quick breakfast and teatime snacks recipe which is very popular in Gujarat and Maharashtra. Recently I posted Maharashtrian Kanda pohe recipe( Onion poha). Following that, I tried this Gujarati style Batata poha recipe without onion and garlic for our breakfast.There is no much difference between ingredients of Gujarati & Maharashtrian style batata Poha recipes. So I don’t want to follow the same recipe with slight variations instead I tried this recipe in which spice powders and Garam masala powder were used.I am really not sure whether this is the authentic Gujarati version but it came out very flavorful and definitely tastier than our usual Kanda batata pohaWinking. Working women and bachelors can try this for making quick breakfast or dinner and enjoy it with a hot chai. You will find it tummy filling and healthy too !Lets see how to prepare Gujarati Batata poha/ Aloo Poha recipe with step by step photos !
Check out my Karnataka style Chitranna & Tamilnadu Lemon Aval upma, Milagu Jeeraga Aval recipes too.
Batata poha -Gujarati Aloo poha

Batata poha recipe - Gujarati Aloo Poha Recipe


Batata poha recipe - Gujarati Aloo Poha Recipe How to make aloo poha - Gujarati Batata poha without onion and garlic for quick breakfast !
Cuisine: North Indian
Category: Breakfast/ snack
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Thick poha - 1 cup
  • Potato - 1 no ( medium. peeled and sliced thinly)
  • Peanuts - 2 tbsp
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Asafetida/Hing - a pinch
  • Red chilli powder - 3/4 to 1 tsp
  • Dhania powder -1 tsp
  • Garam masala powder - 1/2 tsp
  • Sugar – 1 tsp
  • Salt & water - as needed
  • Turmeric powder - 1/4 tsp
To garnish
  • Coriander leaves - few
  • Pomegranate seeds - a handful
  • Lemon juice - few drops
  • Raw onion - finely chopped ( optional, I din't use)
METHOD

  • Wash the thick poha at least twice to remove the dust. Soak it in enough water. i.e the level of water should be just 1/2 inch above poha. Close the bowl with a lid and let it sit for 10 to 15 minutes. In the mean time, wash & peel the skin of potato. Chop it into thin slices as shown in the picture so that it can cook quickly.

  • Heat 1 tbsp oil in a kadai and roast the raw peanuts first. In the same kadai, add another 2 tbsp of oil and splutter mustard seeds, cumin seeds and turmeric powder along with roasted peanuts.
Batata poha recipe
  • Add the chopped potato pieces, curry leaves and mix well ( If using boiled potato cubes, add it at the end along with Poha, no need to saute it).Add turmeric powder and salt for the potato to saute & cook quickly. Cover the kadai for sometime, simmer the flame and let the potato pieces cook till soft. Now add the red chilli powder, dhania powder, garam masala powder , sugar and if needed some turmeric powder. Mix well till all the spices well blend with cooked potato.
Batata poha recipe
Batata poha recipe
  • Lastly add the soaked poha and mix well till all the masala coat well. Check for taste and add more salt or spice powders as per your need.
Batata poha recipe
  • Gujarati batata poha

    After the poha is heated well, switch off the flame and garnish with finely chopped coriander leaves, sprinkle some lemon juice. Add some pomegranate seeds if you wish. Serve hot with a cup of Chai/Tea. Enjoy !!


Note
  • You can saute finely chopped onions along with potato pieces if you wish.It is known as Kanda batata poha in Hindi i.e Onion Potato Poha
  • Do not reduce the quantity of oil. Oil is more important to make a tasty poha. It doesn’t look dry !
  • Adjust the quantity of spices as per your taste
  • Adding sugar gives a mild sweetness to the dish. So skip it if you don’t like.
  • Using thin poha is also OK but soak it adding correct amount of water else the dish will become mushy.
Try this easy, yummy Gujarati breakfast dish at home and enjoy with a cup of chai !
Gujarati batata poha
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June 23, 2016

Eggless Digestive Cookies Recipe – Whole Wheat,Oats Cookies Without Butter

eggless digestive biscuits
We buy digestive biscuits regularly even though its costly.Every time I used to see the list of ingredients on the back of pack to try on my own.And I kept searching some good recipes for homemade digestive biscuits aka whole wheat,oats cookies. In Raksha’s school, this year they have strictly restricted store bought cakes, cookies and packed juices for snacks box. Only homemade digestive cookies are allowed. Finally time hath come to try my hands on itWinking.I followed this recipe & I baked an eggless, butter less digestive cookies using whole wheat flour, quick cooking oats and plain milk.For Vegan version, use almond milk instead. Actual recipe had butter in it. But I substituted butter with cooking oil and tried it today.You can call this as oats cookies too.It came out very well, perfect with a crunchy texture. We loved it very much & ate 2-3 cookies without any guiltLove Struck. Its so easy to make and a good tea time cookies for weight watchers.For kids, you can use butter, add some Choco chips, M&M etc for variations. After tasting these cookies, Raksha told its taste is similar to UNIBIC digestive biscuitsHappy . I felt very happy and proud with my baking Dancing.Friends, do try this easy, simple oats cookies without eggs and butter at home & enjoy it for your tea time with your loved ones. Even beginners can dare to try it. Ok, lets move on to the recipe !

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June 21, 2016

Pumpkin Sambar Recipe – Poosanikai Sambar–Parangikai Sambar

pumpkin sambar
Usually I make red or yellow Pumpkin gravy or pumpkin poriyal ( Manjal Poosanikai/Parangikai in Tamil, Mathanga in Malayalam, Kumbalakayi in Kannada, Kaddoo in Hindi) – My mil’s recipes for our lunch. Both are my favorite recipes. But Sendhil doesn’t like them. So I have to make some other kuzhambu or side dish specially for him whenever I cook Pumpkin.  Recently he suggested me to try pumpkin sambar for rice instead of making other dishes with it. Usually I add few pieces of yellow pumpkin in my hotel idli sambar recipe to get the mild sweetness. But this is the first time, I am making manjal poosanikai sambar for rice. So I asked the recipe from my MIL, combined it with my mixed vegetable sambar recipe and made it for our lunch along with Vendakkai poriyal. Sendhil liked it very much and ate all the pumpkin pieces happily.He told sambar tastes much better than pumpkin chutney and poriyalHappy. Abbaaa, I am feeling relieved that I can make him eat pumpkin with this sambar recipeWinking. Friends, do try this easy and yummy poosanikai sambar/pumpkin sambar for your lunch. You can have this sambar with idli,dosa too. Ok, lets see how to make it with step by step photos !
Parangikai sambar

Pumpkin sambar recipe


Pumpkin sambar recipe Pumpkin sambar/poosanikai sambar recipe for rice
Cuisine: South Indian
Category: Sambar recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 200ml
To pressure cook
  • Toor dal - 1/3 cup
  • Turmeric powder - 1/4 tsp
  • Cooking oil - few drops
  • Water - 2 cups
  • Poosanikai/Pumpkin pieces - 12 cubes
To temper & saute
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds/Vendhayam - 1/4 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli – 1no ( pinched)
  • Curry leaves - few
  • Hing/Asafetida - 1/8 tsp
  • Big onion or small onion – 1 no / 10 nos
  • Green chilli - 2 nos (slitted)
  • Sambar powder - 2 tsp
  • Dhania powder - 1 tsp
  • Red chilli - 1 no
  • Ghee - 2 tsp ( to add at the end)
  • Coriander leaves – few ( to garnish)
METHOD

  • Soak tamarind in 1 cup of warm water for 15 minutes.Wash and soak toor dal adding 2 cups of water, turmeric powder and cooking oil. Wash and peel the skin of pumpkin and cut into big sized cubes as shown in the pic below.Take the pieces in a small bowl that fits in the cooker and keep it inside the cooker without adding water. Let the dal pressure cook for one or two whistles in very low flame. Open the cooker after the steam is released and remove the pumpkin bowl. Mash the dal well with a ladle.
Pumpkin sambar recipe
  • Chop the onions, slit green chillies and keep it ready. In a kadai, heat oil and temper mustard seeds, methi seeds.Once they start to splutter, add the urad dal, cumin seeds, pinched red chilli and curry leaves. Add sliced onion, slitted green chillies and saute until onion turns transparent.
Pumpkin sambar recipe
  • Now add 1 cup of tamarind extract, sambar powder, dhania powder, turmeric powder, salt and cooked pumpkin pieces. Add raw hing and few torn curry leaves while the sambar boils. Let it boil for 5 minutes. Add 1/2 cup of more water in the middle if needed.
Pumpkin sambar recipe
  • Now add the cooked & mashed toor dal. Mix well and let the sambar boil for another 3-4 minutes or till the desired thickness is reached. Switch off the flame and transfer the sambar to a bowl.Garnish it with coriander leaves and add 2 tsp of ghee.Cover it with a plate and serve after 30 minutes standing time. Mix with hot rice and enjoy with any poriyal and appalam !
Pumpkin sambar recipe

Pumpkin sambar recipe
    Enjoy !

Note
  • The spiciness level would be normal for this sambar. If you want more spicy sambar, add more green chillies or some red chilli powder along with dhania powder.
  • You can use red pumpkin or white pumpkin too. But chop them into big pieces so that it doesn’t become mushy while pressure cooking. Never cook pumpkin pieces along with dal. Keep them in a separate box inside cooker but do not add water. This helps to cook the pumpkin soft and it retains its shape too.
Enjoy this yummy yellow pumpkin sambar with plain rice and poriyal.Tastes yumm !!
Pumpkin sambar recipe
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June 18, 2016

Keerai Masiyal Recipe – Arai Keerai Masiyal

Keerai masiyal recipe
I got this recipe from a reader Priyadarshini. She shared some of her mom’s specialty recipes with me. This Arai Keerai masiyal is one among them. Last week, I tried it for our lunch along with Raw mango, drumstick vatha kuzhambu and shared a picture in my Instagram page too.In our family, we feed Keerai kadaiyal to one year old babies by making in a simple way adding garlic. But this recipe is entirely different from ours. So I was happy that I learnt and tried a new keerai recipe for lunch apart from my usual Keerai kootu, poriyal and sambar.Thank you so much Priyadarshini HappyYou can try this recipe if you want to consume more quantity of keerai in your diet. I guess this recipe works for mulai keerai and siru keerai too. Do include this healthy keerai recipe in your lunch menu and enjoy. Lets see how to make Keerai masiyal recipe with tomato, onion and tamarind.

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June 16, 2016

Veg Dalcha Recipe, Ghee Rice – Brinjal Gravy For Biryani

Dalcha recipe and ghee rice - Bagara khana
When I shared Muslim wedding biryani & Kuska recipes in my Biryani series, few readers asked me to share Muslim home style Brinjal gravy ( Kathirikai Kuzhambu) for biryani. I did share an Ennai Kathirikai Gravy for biryani. But later I realized it was not the one my readers asked for. Again I got a mail and a comment in my biryani recipes to share Muslim Veg Dalcha recipe which is served as a side dish for ghee pilaf/Nei choru and they call it as Bahara Khana. Its very special among Nagore,Tamilnadu and Hyderabad Muslims. I started searching for the authentic recipe and found it in Jaleela Kamal mam’s blog. Recently when I was telling about Thalcha kuzhambu to my dad, he told he had tasted it in his friend Mr.Ibrahim uncle’s house & called him immediately.I talked with his wife Sharmila Banu aunty and got the recipe for Dalcha along with ghee rice. She told they make dalcha with mutton & vegetables. But she suggested me to use brinjal and bottle gourd as I asked for a vegetarian version.It was very similar to Jaleela mam’s recipe.It is so easy and quick to make. So I was double happy and satisfied of trying the authentic, original, traditional Muslim style Dalcha gravy recipe.You can prepare Dalcha and ghee rice simultaneously if you have 2 pressure cookers in hand. Sharmila aunty told me to use DUM method for making ghee rice just like Hyderabadi biryani . But I did it in my cooker directly as I started cooking very late. Soon I will try to make a detailed and perfect ghee rice post. Aunty was sooo sweet and patient. She spent nearly half an hour over phone and shared many of their specialty recipes for Iftaar and RamadanLove Struck. I must try to post them one by one soonWinking. Thanks a bunch Aunty and Jaleela Mam for sharing this wonderful Dalcha recipe.Now lets see how to make South Indian Veg Dalcha gravy with step by step pictures.
Check out my 40 Veg Biryani Recipes too !
Veg dalcha

Dalcha recipe&Ghee rice


Veg dalcha recipe Veg dalcha rcipe with ghee rice - Muslim style
Cuisine: Indian
Category: Lunch recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup – 200ml
To Pressure cook for Dalcha
  • Toor dal - 1/4 cup
  • Chana dal - 2 tbsp
  • Big onion - 1 no or small onion - 5 nos ( sliced)
  • Tomato - 1 no
  • Green chilli - 1no
  • Garlic cloves - 4 no
  • Red chilli powder - 1 tsp
  • Dhania powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Ginger garlic paste – 1/2 tsp
  • Tamarind – A big gooseberry size 
  • Brinjal - 2 nos ( cut into 4 or 5 pieces)
  • Salt & water - as needed
  • Raw mango – 2 pieces ( optional, I din’t use)
  • Mint+coriander leaves - a handful
To temper:
  • Ghee – 2 tsp
  • Big onion – 1/2 no ( sliced)
  • Cinnamon – 1 no
  • Cloves -  1 no
For ghee rice
  • Basmati rice - 1 cup
  • Water - 1.5 cups or 1 cup water + 1/2 cup coconut milk
  • Cooking oil + Ghee – 2 tbsp ( use groundnut oil )
  • Ghee – 1 tbsp ( for garnishing)
  • Whole garam masala – 1 each ( Cinnamon, cloves, Cardamom, Kalpasi, biryani leaf, marati moggu)
  • Big onion – 1 no
  • Ginger garlic paste – 1/2 tsp
  • Mint + coriander leaves – a fistful
  • Green chilli – 1-2 no ( slitted)
  • Tomato – 1/2 no (optional)
  • Lemon juice – few drops ( optional)
METHOD

  • In a pressure cooker base, take the toor dal + Chana dal and soak it adding 2 cups of water. Soak tamarind in 1/2 cup of warm water separately in a bowl.
  • Chop onion, peel garlic and slit green chilli. Chop the brinjal into pieces vertically and immerse in water till use.Add the chopped onion, green chilli, one whole tomato, Mint + coriander leaves, turmeric powder,garlic cloves, few drops of oil, G&G paste to the pressure cooker. Mix well and pressure cook the dal mixture very low flame for one whistle.( You can  add chopped tomatoes if your dal cooks well. My dal doesn’t cook mushy if I add chopped tomatoes.So I added as a whole tomato)
Veg dalcha recipe
  • Open the cooker after the steam is released. Mash the dal well with a whisk or mathu. To this, add chopped brinjal & bottle gourd ( and Mutton pieces if using), salt, red chilli powder and dhania powder. Again pressure cook in high flame for 1 or 2 whistles just for the brinjal to cook. Brinjal should retain its shape. ( ** Refere NOTES for an easy method)Open the cooker after the steam is released and add the tamarind extract + Mango pieces ( If adding). Mix everything and check for taste.Add more salt , chilli powder based on your taste. Let the mixture roll boil well.
Veg dalcha
  • Heat ghee in a small pan and saute cinnamon, clove, sliced big onion. Saute till onion turns golden brown.Remove and add it to the boiling dal mixture. Switch off the flame and remove it. Garnish with coriander leaves and serve hot with Ghee rice or biryani. Enjoy ! 
Veg dalcha
  • For ghee rice : Wash and soak basmati rice in 2 cups of  hot water for 20 minutes. In the mean time, chop the onion, tomato, slit green chilli. Heat a pressure cooker with Oil +ghee and splutter the whole garam masala items.  Add the chopped onion, green chilli, g&g paste and tomato pieces ( skip tomato if u want white pulao). Saute until tomato turns mushy.Now add 1 cup of water and 1/2 cup of coconut milk and soaked basmati rice ( U can use water or coconut milk completely) . Add the required salt and add chopped mint+coriander leaves, few drops of  lemon jucie.Mix well and pressure cook in low flame for 1 whistle.
Ghee rice recipe
Ghee rice recipe
  • Remove after the steam is released.  Fluff the rice with a fork and serve it. Keep dalcha as the side dish ! This combo tasted simply great : )) Enjoy !!
Ghee rice recipe
NOTE
  • **While making dalcha, you can keep the brinjal pieces in a small bowl inside the cooker and cook all the other ingredients together.After opening the cooker, mash the dal well, add the cooker brinjal pieces and then you can add tamarind extract, give a boil & temper it. By doing this way, you can avoid pressure cooking for 2 times. I just followed what Aunty told me. So I have cooked twice here. Next time, I am planning to try this method.
  • If you want to follow DUM method for making ghee rice, Just add the rice, water, coconut milk and mix well till all the liquid is absorbed by the rice and becomes thick. Now switch off the cooker. Heat a dosa pan well ( Use a very old, unused dosa pan) and Place the cooker over it. Cover the cooker with a cotton cloth and then place a plate or lid. No need to use the cooker lid. Above this, place a bowl full of hot water. Let the flame be high and dosa pan be very hot. This heat will spread to the cooker and rice cooks soft n fluffy. Remove the cooker after 10 minutes and check the rice. This was the method suggested by aunty. Soon I will try to make a detailed post for this. By doing this way, color of rice can be maintained white.
Ghee rice
Try and enjoy this most popular Muslim style Ghee rice + dalcha combo at home. I am sure you will love it. I made this and some curd rice for our Sunday lunch. It was comforting !
veg dalcha recipe
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