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April 27, 2017

Dum Aloo Recipe – Restaurant Style Dum Aloo Curry Recipe

Dum aloo recipe - Restaurant style
Dum Aloo or Aloo dum is a potato based gravy which is very popular in Kashmir.I browed few recipes and found deep fried small potato/Baby potato is used in this dish.Authentic Kashmiri dum aloo is prepared without onion and tomato. Curd & Kashmiri red chilli are the most important ingredients for the base of gravy apart from spice powders. Recently I tasted Dum aloo for the first time in my friend Megha’s house birthday party. I loved its taste and got the recipe from her. Based on her recipe, I browsed and found this Punjabi style dum aloo in Spice up the curry. After going through rave reviews from the readers comments, I tried this recipe confidently. Yes, it came out finger licking good with a nice flavor. It tastes similar to restaurant style gravies. In this method, baby potato is sautéed in less oil instead of deep frying to reduce the calories. Still it tasted great. Sendhil liked it very much. Raksha has gone to Salem( to my in-laws house) for vacation. I must prepare this for her as soon as she comes to Bangalore.I am sure she will love it. Try this for your kids birthday parties. They will like it for sure. Lets see how to make Dum aloo at home with step by step pictures and a video !


Dum aloo recipe

Dum aloo recipe - Restaurant style dum aloo recipe


Dum aloo recipe - Restaurant style dum aloo recipe How to make restaurant style Punjabi dum aloo recipe at home
Cuisine: North Indian
Category: Side dish for roti
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Baby potato - 12 nos
  • Salt and water - as needed
  • Cooking oil - 2 tbsp
  • Red chilli powder - 1 tsp ( Kashmiri chilli powder) 
  • Dhania powder - 2 tsp
  • Garam masala powder - 1 tsp
  • Crushed Kasoori methi - 1.5 tsp
  • Fresh curd – 1 tbsp
  • Fresh cream - 1 tbsp ( I used Amul fresh cream)
To grind
  • Cooking oil - 2 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Cardamom - 2 nos ( small)
  • Fennel seeds - 1/4 tsp (optional)
  • Green chilli - 1 no
  • Big onion - 1 no
  • Tomato - 2 nos
  • Cashew nuts – 6 to 10 nos
  • Ginger&Garlic paste – 1 tsp
  • Coriander leaves – to garnish ( I din’t use it)
METHOD


  • Wash and pressure cook baby potato in a cooker adding 2 cups of water.Cook for 2-3 whistles in low flame. It takes 15 minutes. In the mean time, lets prepare the masala for gravy.
    Dum aloo recipe
  • Heat 1tbsp cooking oil in a kadai.Saute cinnamon, cloves, cardamom, fennel seeds and green chilli for a minute. Add chopped onions and saute till transparent. Add ginger,garlic paste and saute for a minute.

  • Add chopped tomato, salt and saute till tomato turns pulpy. Add cashews, mix once and switch off the flame. Let the mixture cool down. Grind to a smooth paste adding enough water. Set aside.
    Dum aloo recipe
  • Take the pressure cooked potato. Drain the excess water and peel the potato skin.Keep in a plate.Prick all over the potato with a fork. Heat 2 tbsp cooking oil in a kadai.Saute the potato till it turns golden in color and looks roasted. Remove in a plate.
    Dum aloo recipe
    Dum aloo recipe
  • In the remaining oil, splutter cumin seeds. Add ground tomato paste and saute for a minute. Add red chilli powder, dhania powder, sugar, garam masala powder and curd. Saute for a minute. Gravy will become thick and leaves the sides of pan.Add 1/2 to 1 cup water, mix well and check for taste. Add salt if needed.
    Dum aloo recipe
  • Cover cook and boil till oil floats on top. Open the lid, mix the gravy and add 1/2 cup more water if needed. Now add the baby potato and mix well. Add fresh cream, crushed kasoori methi and mix well.Boil for a minute.Add water to adjust consistency.Garnish with coriander leaves. This gravy thickens when it cools down.So add more water whenever needed. Boil and serve hot with roti !
    Dum aloo recipe
    Dum aloo recipe
Enjoy !

Note
  • Add more red chilli powder if you want spicy gravy.
  • Originally baby potato should be deep fried in oil.But I shallow fried it to reduce the calorie. 
  • You can use butter instead of cooking oil.
  • Adding fresh cream is optional.Skip if you don’t have it.But adding cream makes the gravy rich. 
  • This gravy tastes the best if you give a standing time of 1 to 2 hours after preparation.So if you are making for birthday parties, make it in advance and reheat it adding some water.
Dum aloo recipe - Restaurant style alu dum curry
Try this yummy, creamy dum aloo recipe at home & enjoy with chapathi/Naan/Kulcha !
How to make dum aloo at home
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April 24, 2017

Instant Mango Pickle Recipe – Andhra, Kerala, Tamil nadu Style Raw Mango Pickle With Video

Instant raw mango pickle - Andhra, Kerala, Tamilnadu
In this post, I have shared how to make instant raw mango pickle recipe in 3 different ways from 3 different states. Yes, Its Andhra style mamidikaya menthi pachadi, Kerala style Nadan mango achar and Tamil nadu style mangai oorugai Happy. Instant raw Mango pickle is a must to do recipe during mango season.It is our family favorite. I have already posted 2 recipes for instant mango pickle which is my mom’s version. This time just for a change,I wanted to try 3 different styles of making South Indian mango pickle from various cuisines. I followed my mil’s method for Tamil nadu style, referred Sailu’s food for Andhra style & Mia kitchen for Kerala style recipe. All the 3 came out very well & finger licking good. Yesterday I relished a plateful of curd rice with these 3 picklesWinking.Preparation time, cooking time & Ingredients of this pickle are almost the same. But the method of making has slight variations.Each recipe has its own touch and style. Tamil nadu style raw mango pickle needs less ingredients when compared with Andhra & Kerala. It can be consumed immediately too. Of course I tasted Andhra & Kerala mango pickles immediately after making. Even though they tasted good, I felt they need a setting time of at least one day to know its best taste & flavor. If you have one big raw mango in hand, you can prepare all these 3 pickle varieties in the next 10 minutes.Its that easy ! Soon I must try Karnataka & North Indian( Punjabi) style pickles too.Ok, lets see how to make Andhra, Kerala & Tamilnadu style Instant mango pickle/ raw mango pickle with step by step photos and a video !
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April 20, 2017

Milagu Podi For Idli – Pepper Idli Milagai Podi Recipe

milagu podi for idli
I learnt this recipe from my MIL. Last time when I went to Salem,she kept this podi as side dish for for idli, dosa. Basically Sendhil loves pepper flavored recipes a lot. So my MIL had prepared this pepper podi specially for her sonWinking. We loved it very much and I noted down the recipe immediately.  As we all know pepper has amazing health benefits. South Indians include pepper in their food by making rasam, milagu kuzhambu & ven pongal. Apart from these recipes, I feel this pepper idli podi is a great way to include pepper in our regular diet. The quantity of pepper consumption is more in this podi.  It should be served by mixing with ghee or sesame oil. It tastes the best with hot idli & dosa. Do try this pepper idli podi for a change and reap the health benefits of pepper.Lets see how to make spicy pepper powder for idli and dosa with step by step pictures !
Check out my ellu podi/ Sesame seeds powder for idli, dosa. Its also an interesting & unique recipe Happy.

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April 18, 2017

Elai Vadam Recipe – Ilai Vadam – Easy Rice Appalam In Banana Leaf

Elai vadam
Elai Vadam – Rice papad made in banana leaf ( Vazhai ilai) was in my try list for the past few years. Whenever my fellow bloggers post this elai vadam recipe, I get tempted to try but I never got the confidence to try on my own. Recently my MIL prepared this ilai vadam using idli rice after watching Revathy Shanmugam mam’s cookery show in Jaya TV. Last week when she came to Bangalore, she brought some vadam to taste. She said its a time consuming process but the end result is worthy.Its taste reminded Delhi appalam we get in exhibition.We had this rice papad sprinkled with red chilli powder and we loved it very muchWinking.  My MIL told me the tradition behind this appalam making process.On those days, people in Tamilnadu villages used to make this rice vadam using Vadham ilai or Poovarasan ilai. This vadam is usually given for ladies after delivery ( Postpartum diet) as urad dal papad creates gas problem.This vadam is roasted in direct fire ( Sutta appalam) instead of deep frying in oil as deep frying makes it difficult to digest.The best thing about this vadam is it dries up quickly even under the shade. It takes one to two days to get ready based on the weather in your place.Overnight drying under the fan would be enough. I felt this vadam is ideal for places where there is lack of sunlight. With the help of my MIL, I prepared this easy arisi appalam in Bangalore using raw rice. This vadam can be prepared with raw rice, idli rice or both in equal quantity. If you make it with raw rice, vadam comes out super light, airy and crispy whereas vadam made with idli rice comes out crunchy and very flavorful like store bought arisi appalam but slightly dense in texture.In that case, you can add little sago( javvarisi) to bring the light texture. As I have thatte idli stand, this vadam process was completed within one hour. If you don’t have this plate it may take more time. You can buy thatte idli stand or elai vadam stand in the market if you are really interested to try this one. Now lets see how to make elai vadam recipe with step by step pictures !
Delhi appalam

Elai vadam recipe- Ilai vadam - Easy rice appalam in banana leaf


Elai vadam recipe- Ilai vadam - Easy rice appalam in banana leaf How to make elai vadam - Easy rice appalam n banana leaf - Summer special recipes
Cuisine: South Indian
Category: Snacks
Serves: 24 nos
Prep time: 120 Minutes
Cook time: 60 Minutes
Total time: 180 Minutes


INGREDIENTS
1 cup - 250ml
  • Raw rice - 1 cup ( I used Maavu arisi/dosa rice, Good quality raw rice is also fine)
  • Salt - as needed
  • Cumin seeds - 1/2 tsp
  • Water - As needed (I used 1/2 cup for grinding, 3/4 cup for mixing)
METHOD

  • Wash and soak the raw rice in enough water for 2 hours. Drain the excess soaked water completely and grind the rice coarsely without adding water. Then wipe the sides and add 1/2 cup water, required salt. Grind to smooth paste like maida. Please note there should not be any grits in the batter. It should be completely smooth. So grind patiently for long time. I used my Indian mixie for grinding the batter and it took 5 minutes. Grind in two batches.
    Elai vadam
    Elai vadam
  • Remove the batter in a bowl.Add cumin seeds. The consistency of batter should be slightly thinner than dosa batter.
  • Now take a banana leaf and spread the leaf inside the plate according to its shape.Add 1/2 ladle of batter and swirl the plate. Batter spreads all over the plate. If you don’t have banana leaf, just spread the batter directly in the plate & swirl/rotate it.It also works but its difficult to peel once its cooked. If you have 3 plate or 6 plate ilai vadam stand, follow the same and spread the batter in all the plates.
    Elai vadam
    Elai vadam
  • Heat water in an idli pot. When the water comes to roll boil, place the idli plate.Let it steam for 5 minutes. The color of batter changes to pale white & transparent after cooking. Remove the leaf from the plate and let it become warm. Peel the cooked vadam and spread in a cotton cloth( Dhoti) or in a polythene sheet. Do not put in newspaper. It will stick with it.
     Elai vadam
    Elai vadam
  • Let it dry in balcony or under the sun for one day. If you don’t have this option, dry it under the fan wind. When it dries up, it shrinks in size & changes in color slightly.
    After one day drying, it would have dried up to 75%. During night, keep it under the fan. If its crispy all over, its ready. If its soft in the middle, it needs more time to dry. So the next day, keep it under the sun & repeat the same till its completely moisture free. Store it in a box & use it for months. Stays good even for an year if prepared properly.
    Elai vadam
  • Heat required oil in a kadai to deep fry. Break the vadam into half & deep fry in oil. Flip & cook both the sides. Remove & drain in a tissue. Sprinkle red chilli powder on top & serve as an evening snack or with any variety rice !
    Elai vadam
Enjoy !

Note
  • The consistency of batter is very important. Do not make it too watery or thick.
  • You can make this vadam with idli rice instead of raw rice.
  • Steaming takes maximum 5 minutes.
  • Try to peel the vadam after its cooled down.
ilai vadam
Enjoy this crispy, yummy arisi appalam with rice or as an evening snack !
Easy arisi appalam
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April 15, 2017

Arisi Paruppu Payasam Recipe – Rice Moong Dal Payasam With Jaggery & Milk

Rice payasam with jaggery
Yesterday I prepared this South Indian style arisi payasam for Tamil new year celebration. We make this payasam mainly for Tamil new year( Tamil Varusha pirappu/Tamil Puthandu) and Ganesh Chaturthi festival. Sometimes we prepare this sweet dish for Friday Mahalakhsmi pooja neivedyam too. Arisi Paruppu payasam is our family favorite payasam variety.To prepare this Indian style rice kheer raw rice, moong dal, water, jaggery and milk are the major ingredients.Sometimes I use coconut milk instead of boiled milk if making for guest or special occasions. Adding coconut milk makes it more rich and flavorful. Whenever Sendhil gets stomach upset or stomach inflammation problem, I make this for his breakfast with less rice,more dal and coconut milk as both have healing property. I will make a separate post on it later. Today I have shown the basic arisi payasam recipe/Rice kheer with jaggery and milk using a pressure cooker. You can use coconut milk in place of regular milk by all means.Sometimes I prepare the same payasam adding condensed milk (milkmaid) or sugar instead of jaggery just like paal payasam.This kheer can be done easily.Try this yummy, healthy payasam for Tamil new year and enjoy ! You can also make arisi thengai payasam on Tamil new year.Now lets see how to make arisi paruppu payasam/Rice payasam with jaggery with step by step pictures and a video.


Arisi paruppu payasam recipe

Arisi paruppu payasam recipe


Arisi paruppu payasam recipe Arisi paruppu payasam recipe - Rice moong dal payasam recipe
Cuisine: Indian
Category: Sweet
Serves: Serves 4-5
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Raw rice - 1/4 cup
  • Moong dal - 1 tbsp
  • Grated jaggery - 1/2 cup + 2 tbsp
  • Crushed cardamom - 2 nos
  • Cloves - 2 nos
  • Mace / Jathikai - a small piece
  • Cashew nuts - Few
  • Ghee - 2 tbsp
  • Milk - 1/2 cup ( Vegans use coconut milk instead)
  • Water – 2.5 cups
METHOD

  • In a pressure cooker base, heat 1 tsp of ghee.Roast the moong dal till dal becomes aromatic and golden brown.Remove in a plate. Add 1 tsp ghee and roast the rice. Roast till it turns puffy and white.Its optional to roast the rice.But roasted rice gives more flavor to the kheer.So the choice is yours.
    Arisi paruppu payasam
    Arisi paruppu payasam
  • After roasting the rice add 2.5 cups of water. Add the roasted dal and pressure cook in very low flame for 3 whistles till they cook mushy. Remove after the steam is released. Mash it really well.
    Arisi paruppu payasam
    Arisi paruppu payasam
  • Add grated jaggery and 1/2 cup water. Mix well in low flame until jaggery melts completely. ( If jaggery has impurities, you should boil separately and melt the jaggery in 1/2 cup water, filter it and then add the syrup to the cooked rice). After the jaggery is completely mixed with the rice, let it boil for sometime till raw smell of jaggery goes off. If needed, add 1/2 cup water while boiling. Add cardamom powder & mix well.
    Arisi paruppu payasam
    Arisi paruppu payasam
  • After the payasam becomes slightly thick, switch off the flame and add 1/2 cup boiled milk or thick coconut milk. Mix well and check for consistency. Add more milk if needed. Heat ghee in a small pan. Roast cashews, cloves and crushed mace till cashews become golden. Mix well and add to the payasam. Serve hot.
  • This rice kheer becomes very thick when it cools down.So you should add more milk, water or coconut milk to adjust the consistency, check for taste. Add more sugar or jaggery syrup if needed. Give a boil and serve hot.
    Arisi paruppu payasam
Enjoy !

Note
  • Roasting rice is optional.But it gives a nice flavor to the payasam.
  • If you feel jaggery has impurities, you should mix it with 1/2 cup water. Boil and melt in medium flame. Once its melted completely, strain it through a metal filter. Then add this syrup to the cooked rice+dal mixture.
  • The quantity of milk depends on the desired consistency of payasam.
  • You can use 1/2 cup coconut milk instead of milk.
  • Add equal quantity of milk and coconut milk if you wish.
  • Adding cloves and small piece of mace gives a awesome flavor to the kheer. So do not skip it.


Try this yummy arisi paruppu payasam at your home for festivals and enjoy !
Arisi payasam
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April 12, 2017

Mango Pachadi Recipe – Mango Sweet Pachadi For Tamil New Year

mango pachadi recipe - Tamil New Year Recipes
Mango Pachadi and Arisi paruppu Payasam/Rice moong dal payasam is a must & should neivedyam(Prashad) recipe for Tamil new year(Puthandu) in Tamil nadu. But people make it with their own variations. Some people make this sweet mango pachadi adding sugar. Some make it with ripe mango too. But we make it with raw mango adding jaggery, coconut paste and neem flower ( Veppam poo). This pachadi has to be prepared with 6 different taste ( sweet, sour, spicy, tangy, bitter, salt) to denote that all the emotions of a person has to be treated equally. Tamil Brahmins make it almost the same way but without coconut. Basically I am a big fan of raw mango recipes. This mangai pachadi is even more special as I make it only once in a year and that too on Tamil new year day. I love this combination of sweet and spicy taste more than Sendhil & RakshaHappy. Today I have shared our style of making raw mango pachadi with step by step pictures and a video. I have also mentioned the points for variations. Do try it for this Tamil new year celebration and offer God ! Check out my Tamil new year lunch menu post for more neivedyam recipes we prepare on this day.

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April 9, 2017

Musk Melon Milkshake Recipe – Indian Milkshake Recipes Without Ice Cream

Musk melon milkshake
Musk melon (Also known as Cantaloupe in English, Mulam pazham in Tamil, Kharbooja in Hindi, Thaikumbazham in Malayalam) is one of the best summer coolant fruits available across India during summer season. Muskmelon has lots of health benefits. It aids in weight loss, good for eye sight, treats kidney stones, boost immunity and many more. Many people love to eat this musk melon in fruit salad or eat it as such. But we love to have it as juice, milkshake or smoothie.Last year I had shared musk melon juice recipe. So this year, I thought of sharing this easy musk melon milkshake with you all. I used to make it adding sugar but now we have switched to honey as a healthy alternative. But today I have made this post with sugar. You can use either sugar,honey or cane sugar based on your taste. Similarly milkshake is usually prepared with ice cream. But I have just used milk to make it a low calorie drink.Add ice cream if you are making for kids. It adds richness & creaminess to the milkshake.Ok, now lets see how to make summer special musk melon milkshake recipe with step by step pictures and a video !
musk melon milkshake

Musk Melon Milkshake recipe


Musk Melon MilkShake recipe How to make musk melon milkshake recipe without ice cream
Cuisine: Indian
Category: Milkshake recipes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS
1 cup - 250ml
  • Musk Melon - 1 no
  • Boiled milk - 1/2 cup ( Chilled)
  • Sugar – 3 - 4 tbsp ( Or add honey as per taste)
  • Vanilla essence - 1/2 tsp
  • Sprinklers - To decorate
METHOD

  • Take the musk melon and cut into two halves.Scoop out the seeds in the middle. Drain it in a filter. You can either discard the seeds or sun dry it to make dried melon seeds that can be used for making kheer and garnishing halwa/burfi.
    musk melon milkshake
    musk melon milkshake
  • Now scoop the pulpy part of the fruit and transfer it to a mixie jar. Grind it adding milk, sugar and vanilla essence.Add 2 scoops of ice cream if you like. It makes the milkshake much creamier. Grind it to become smooth, creamy and frothy.  Transfer to a serving glass. Garnish with sprinklers or few small pieces of musk melon and serve immediately.
    musk melon milkshake
    musk melon milkshake
    musk melon milkshake
  • Enjoy !

Note
  • You can replace vanilla essence with cardamom powder if you like that flavor.
  • If you are making for kids, you can add 2 scoops of ice cream while grinding. It makes the milkshake more tasty.
  • You should not add ice cubes. Instead you can freeze the milk, crush and add it while grinding.

Try this easy, healthy, yummy, creamy musk melon milkshake at home and enjoy !
muskmelon milkshake
 
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