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September 10, 2012

Mushroom Biryani Recipe in Pressure Cooker | Kalan Biryani - Mushroom Recipes

mushroom rice
This is my first post on Indian mushroom recipes. I started with a simple and easy mushroom biryani recipe in pressure cooker.  We call it as Kalan biryani in Tamil.  When I was young , I used to think mushroom is a non-veg food. So I never thought of  eating mushroom recipes. But after marriage , I tasted mushroom Manchurian in a vegetarian restaurant and loved it. I loved its softness. I tried the same for my daughter. She too liked it a lot. I’ll post that recipe later.

 This time I wanted to try a rice variety with mushroom to pack for my husband’s lunch box. I googled so many recipes, got the idea and tried in my own way. It tasted great. My husband and his friends liked it a lot. I felt very happy that my first mushroom recipe is a huge success. Soon I will try to update this post with step by step pictures.

INGREDIENTS
1 cup - 250ml
  • Mushroom – 5 nos (big)
  • Green peas – 1/4 cup (optional)
  • Cinnamon – 1 piece
  • Cloves – 2 nos
  • Cardamom – 1 no
  • Biryani leaf – 1 small
  • Big onion – 1 no
  • Tomato – 2 nos ( very small.. if big use one)
  • Ginger & garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Salt  - as needed
  • Basmati rice – 1/2 cup ( soak rice in required water for 10 mins)
  • Water – 1 cup
  • Cooking Oil & ghee – 1 tbsp each
To grind:
  • Coriander leaves – 1/8 cup
  • Mint leaves – 1/8 cup
  • Cashews – 4 nos
  • Fennel seeds – 1/2 tsp
Lime juice – few drops 
METHOD
  • Wash and clean the mushroom pieces by keeping little water in a bowl.
  • Take the pieces out and wipe it with a clean cloth. 
  • Cut each mushroom into 3-4 pieces of medium size. Set aside..
  • Wash &  Soak rice in the required water till use (1:2 ratio) ( say for 10 mins).
  • Grind all the items given under “to grind” to make a smooth paste.
  • In a cooker base heat oil and add cinnamon, cloves , cardamom and biryani leaf. Then saute onions , ginger & garlic paste till its raw smell disappears..
  • Now add the tomato pieces and saute till it turns mushy.
  • Add red chilli powder , salt and turmeric powder.
  • Add the mushroom pieces and the ground masala paste.
  • Mix well and finally add the soaked rice with the required water.
  • Cook for 1 whistle in low flame by adding a tbsp of ghee.
Fluffy , yummy biryani is ready to serve with a simple raita !!

mushroom biryani in pressure cooker
NOTE
  • For variations , lime juice can be added at the end before serving instead of adding tomatoes.
  • U can also fry the basmati rice in ghee before soaking in water..
  • For cooking basmati rice , Rice and water quantity of 1:2 would be sufficient if you don't soak the rice for 30 minutes. I used 2.25 cups which made the rice little mushy. My husband likes that way. So I used more water.
  • If served for guests, add more ghee while sautéing.

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September 6, 2012

Palak Paneer Recipe – How To Make Palak Paneer In Punjabi Restaurant Style

Palak paneer


Recently I came across this Punjabi Restaurant style palak paneer recipe from HERE.  I have already tried Sindhi style palak paneer long back. As my husband doesn’t like paneer I don’t buy it often. I make paneer gravies very very rarely.  Even if I want to try, I first browse for some recipes which are close to restaurant taste. I can make him eat by telling “Its restaurant style “.  I tried PBM which was also a restaurant style recipe. 

Recently when I was browsing for punjabi restaurant style palak paneer recipe, I got this one. By seeing the comment section, I prepared this dish very confidently.

Yes, this recipe is “Truly a restaurant style recipe in 10 mins..”. My husband loved it.  Me too.
Please do not attempt this recipe without kasoori methi and garam masala. They are the star ingredients. As soon as I added kasoori methi and garam masala powder , the aroma that wafted through my house was awesome. I still remember that smell. I din't have fresh cream in my hand. So I used boiled milk with its skin which was also good in taste. Do try with fresh cream for your guests. They will be amazed!!

INGREDIENTS

  • Spinach/Palak leaves – 2 bunches (medium sized)
  • Vegetable oil /Cooking oil  or butter - 2 tbsp
  • Cumin seeds /jeera -  1 tsp
  • Ginger, crushed – 1 inch piece ( I used G&G paste – 1 tsp)
  • Garlic, crushed – 6 cloves
  • Big onion ( finely chopped) –  1 
  • Finely Chopped tomatoes – 4 nos ( I used very small tomatoes, if big use 2)
  • Paneer, cubed (Indian cottage cheese) – 100 gms / 1 cup
  • Dried fenugreek leaves (or kasoori methi) – 1 tsp (crush it well before use)
  • Red chilli powder –3/4 - 1 tsp (adjust)
  • Garam masala powder – 1/2 tsp
  • Fresh thickened cream – 1 tbsp or Milk with skin / malai – 1.5 tbsp (less than 1/4 cup)
  • Salt to taste
  • Lemon juice – few drops ( add at the end , before serving)

HOW TO MAKE PALAK PANEER (RESTAURANT STYLE)

  • Remove spinach leaves from stems and wash it well. 
  • Cook in boiling water for 3 to 4 minutes & then refresh in cold water, drain, squeeze out excess water and puree until smooth. Reserve this water and add to gravy. Alternately, you can saute the palak leaves in little oil along with one green chilli and grind to a paste. 
  • ( add a tsp of sugar while it cooks which helps to retain its green color). 
  • Chop tomatoes and onions. 
IMG_5747IMG_5748IMG_5750
  • Heat oil in a heavy pan.  Add cumin seeds, ginger & garlic paste and onions and fry until golden brown.
IMG_5752IMG_5753IMG_5754
  • Add tomatoes, salt and cook until they become soft and mushy.  Add the red chilli powder.   
  • Saute for sometime and then add the spinach puree. 
  • ( Keep the paneer cubes immersed in hot water till use)
IMG_5755IMG_5756IMG_5757
  • Add the paneer cubes.
  • Stir  well and add kasoori methi ( crush it with your hands and add), garam masala powder. Boil for few mins. Add water if necessary. Gravy should be little thick in consistency .
  • Add water accordingly as we are going to add milk skin/ malai in the next step.
IMG_5758IMG_5759IMG_5760
  • Add milk/ malai at the end. Mix well, leave it for a minute and switch off the flame. If you use fresh cream, add it,  mix well and switch off the flame. Add few drops of lemon juice if desired & Serve hot.


palak paneer 1

NOTE
  • Instead of blanching the leaves, you can also try sauteing them with little oil. Add sugar while you saute.
  • I used red chilli powder here. Green chillies can also be used for variation and to get a greener gravy. But in the original recipe it is not mentioned.
  • If you plan to add green chilly, saute it with leaves and then puree it along with the leaves.
  • U can also try adding a pinch of fennel seeds powder while adding kasoori methi to get additional flavour.
  • Boil some water in a bowl, switch off and put the paneer cubes till use. This keeps the paneer soft till end. No need to fry the cubes in oil. Its completely optional.

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September 3, 2012

Paruppu Rasam - Tamilnadu Style Dal Rasam Recipe

paruppu rasam
I make this Tamilnadu style paruppu rasam when I feel lazy to cook. It is different from the usual rasam in taste as well as texture. We add sambar powder instead of rasam powder and it would be thick in consistency. I add more crushed garlic which gives an excellent flavour. .I learnt this from my MIL. I make this in weekends along with a poriyal and thogayalIt makes a complete meal with a stir fry (poriyal) and appalam /papad as accompaniments..

INGREDIENTS
1 cup - 250ml
  • Toor dal – 1/4 cup
  • Sambar powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Tomato – 1 no (big)
  • Tamarind – Small gooseberry size
  • Garlic flakes – 10-15 nos
  • Sugar – a pinch
  • Salt & water- as needed
To temper
  • Oil / ghee – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Methi seeds – 1/4 tsp
  • Jeera – 1 /2 tsp
  • Red chillies – 2 nos
  • Curry leaves – few
Coriander leaves – to garnish
HOW TO MAKE PARUPPU RASAM - METHOD
  • Pressure cook toor dal with a pinch of turmeric powder and a drop of oil. Mash it well .. Remove and set aside.
  • In a kadai , add the tempering items in the same order.
  • Then add the finely chopped tomato pieces and saute for a minute.
  • Add the tamarind extract , sambar powder, turmeric powder , salt and a pinch of sugar.
  • Peel the garlic and just crush it slightly with the rolling pin or with a mortar and pestle.
  • Add the garlic pieces to the above mixture and allow it to boil for a minute.
  • Then add the cooked and mashed toor dal. mix well and boil for few seconds.
  • When it starts to roll boil , switch off the flame and remove.
  • Garnish with coriander leaves and close it with a lid..
Serve hot by mixing with plain rice and ghee !!
paruppu rasam small

NOTE
  • Garlic pieces will be half cooked. Crush it and add to give a nice flavour.
  • This rasam wont be watery or clear. It would be little thick. So mix with a ladle every time before serving..
  • Tempering can be also be done at the end.
  • Adding coriander leaves for garnishing is purely optional. Use it if you have. Curry leaves is sufficient.
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August 31, 2012

Keerai Vadai Recipe / Spinach Vada - Ponnanganni Keerai Recipes


Keerai vadai
Recently when I went to my in-laws place, my MIL gave me lots of Ponnanganni keerai (Dwarf copperleaf / joyweed/ Sessile joyweed – pink variety. Generally known as water amaranth) grown in our garden.. I made sambar and kootu but still I had some left in my fridge. Its been a long time I am planning to make masala vada with spinach. So I tried this vada for first time.It was super cripsy , flavourful and yet soft inside.. We loved it.  My doter had 2 vadas. This shows the success of this recipe. 
keerai vada 3

INGREDIENTS
 1 cup - 200ml
  • Ponnanganni keerai / Any greens– 1/2 cup
  • Chana dal – 1/2 cup
  • Red chillies – 3-4 nos
  • Jeera - 1/2 tsp
  • Hing – 1/4 tsp
  • Small onion – 10-15 nos (chopped roughly)
  • Mint leaves – 1 handful
  • Coriander leaves – 1 handful
  • Curry leaves - few
  • Salt & water – as needed
  • Fennel seeds – 1 tsp (optional)
METHOD
  • Soak channa dal for 2 hours. Drain the water and grind along with red chillies,hing, salt &amp ,jeera and 2 tsp of water..
  • First run the chillies,salt and hing together.Then add the soaked channa dal and run once or twice.The dal should be coarsely ground.Some dal would be visible..
  • Wash and chop the greens finely..Set aside.
  • Mix the keerai , onions , mint leaves and coriander leaves,curry leaves in a  bowl and check for salt. No need to add water.
  • Heat oil in a deep frying pan and add a tbsp of hot oil to the vada batter. This helps in making the shape of vada properly and gives crispiness to the vada.
  • Mix the batter and take a small ball shaped batter.
  • Keep in the center of palm and pat it little to make thick patties.
  • Deep fry in hot oil. To check the right temperature of oil , just drop a bit of batter. It raises immediately..
  • Now drop the vadas one by one and cook in simmer flame for even cooking.
  • Flip the vadas after a few mins and cook on the other side.
  • Make in batches..Remove the vadas and serve hot !
Enjoy
with tea or with rice as an accompaniment like we had!!
keerai vadai 1

NOTE
  • If you are planning to make masala vada , just follow the same recipe except spinach.
  • Adding fennel seeds gives a nice flavour but I couldn't use as my hubby doesn’t like its taste..
  • I used pink variety keerai and I just ground the keerai once along with channa dal. So my vada was slighlty brownish yellow in color.
  • U can make this vada with any greens..The point is just chop it very finely..Mulai keerai, arai keerai , siru keerai , murungai keerai can be used here..
  • Usually we add channa, toor and urad dal for masala vada . We call tat as “MUPARUPPU VADA”..But my mom told me to make with channa dal alone.. Yes , adding channa dal alone gives a nice , crispy vadas..
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August 27, 2012

Simple Onam Sadya Recipes - Kerala Onam Dishes

onam sadhya

As Onam is nearing, I see lot of posts featuring Kerala onam recipes in blogosphere. After trying the andhra lunch thali successfully, I wanted to try a simple and easy Kerala lunch menu keeping onam festival in mind. When I was thinking about it, my neighbour showed me “Vanitha” magazine which was flooded with onam special recipes of “Pazhayidam Mohanan Namboothiri”. There were many ideas for onam sadya dishes including payasam. As the recipes were given by a popular chef, I tried everything confidently. 

My neighbour Mrs. Prema read all the recipes and translated everything patiently. Thanks a ton to her. Among those recipes, I picked some easy to make, simple dishes and prepared it. I reduced the given quantity as per my need and tried them. So I have mentioned the quantity what I used. We had a great onam lunch. Now after having my preparation, I really want to taste the authentic Onam sadya in Kerala..Wish I could get a chance. When you want to prepare onam special dishes, the choices are endless. My neighbour told they serve nearly 60 side dishes. Wow..!!.I started drooling!!..

Do check out my Onam sadya menu - 2 

ONAM SADHYA 1

I wanted to fill the banana leaf but I couldn’t. I should have kept Pazham, pappadam and nendhran chips which are the highlight in their menu. I was not able to do it. As this is my first Onam sadya post, I am not aware of the serving order. So I kept the dishes as I wished. Please excuse me. I dint prepare Avial as we used to make it regularly. U can see the recipe here. I wanted to try popular dishes which are new to me.They were really awesome in taste.. We loved it. 

Coconut oil and coconut are used as the main ingredients in their food. Even then the food was easily digestible .Yesterday my kitchen was filled with nice aroma of coconut oil. I have bookmarked some more recipes from that book. I’ll try everything and post it soon.
Coming to the recipes ,let me start with the sweet dishes.

SEMIYA PAYASAM
semiya payasam

This Kerala style semiya payasam is very simple to make. The taste was excellent. My hubby who doesn’t like this payasam loved it a lot.. It can be served hot or cold. For variations, you can add badam powder at the end to give a kheer taste..

INGREDIENTS (1 cup - 250ml)
For 2- 3 people
  • Semiya / Vermicelli – 1/4 cup
  • Sugar – 4 tbsp  ( adjust)
  • Milk – 1/2 ltr
  • Water – 1/2 cup
  • Cardamom powder – 1/4 tsp(optional)
  • Ghee – 1 tbsp
  • Cashews and dry grapes - few
METHOD
  • In a wide mouthed Kadai , add half tbsp of ghee and roast the vermicelli till it turns golden brown with a nice aroma.
  • In a pressure cooker base , take the milk and water .
  • Let it boil till it reduces to half in quantity..
  • Then add the roasted vermicelli and close the cooker. Leave it for a whistle and the semiya gets cooked well. (Semiya should not be mushy)
  • Open the lid and add the sugar. Mix well.
  • Add more milk if its too thick.Check for taste and add more sugar if required.
  • Finally add the cardamom powder.. Boil for sometime.
  • In a small kadai , take the remaining ghee and roast the cashews and dry grapes.
  • Add on top of the payasam and garnish !!
Serve hot or cold !
NOTE:
  • Cardamom powder is optional. It is not given in the actual recipe but I used it.
  • U can add saffron threads soaked in warm milk which gives a nice color too..
  • My neighbour adds instant badam mix at the end which also tastes the best..


ELANEER PAYASAM / TENDER COCONUT PAYASAM

ILANEER PAYASAM

This elaneer should be watery in consistency. Usually the pulp of tender coconut should be grinded coarsely along with its water and prepared. But I just cut the pulp into small pieces as given in the book . I also added jaggery instead of sugar as mentioned in the book. But please add very less jaggery as we are adding condensed milk, honey and coconut milk at the end.

INGREDIENTS
  • Tender coconut -  2 nos ( take the pulp and water)
  • Jaggery –  2-3 tbsp ( please add lesser quantity)
  • Grated coconut – 1/2 cup ( to extract milk)
  • Condensed milk – 2 tsp
  • Honey – 1 tsp (optional)  ( i added a tsp)
  • Water – Little
  • Cardamom powder – A pinch (optional)
METHOD
  • Take the jaggery and melt to make a syrup by adding water just to cover it.
  • Strain and remove the impurities. After it starts to boil, add the pulp of tender coconut ( I cut into bite sized pieces.. U can also use by grinding it coarsely).. U can even cook the pulp separately and add to jaggery.
  • Let it boil for sometime. In the mean time , grind the grated coconut with water to extract the first milk. Set aside.
  • Similarly take the second and third milk.
  • Now add the third milk to the boiling jaggery mixture.
  • After few seconds, add the second milk. Give a boil.
  • Switch off the flame and add the first thick coconut milk.
  • Mix well and allow it to cool down completely.
  • Finally add the condensed milk and honey. Mix well and enjoy..
Note:
  • The color of this payasam varies according to the jaggery color.
  • Mine was white in color as my jaggery was light yellow in color.
  • Always add jaggery in lesser quantity. If sweet is less, you can add more syrup later.
  • Condensed milk and honey should be added after the mixture cools down completely.

MEZHUKKUPURATTI / MIXED VEG STIR FRY
Mezhukupuratti

Mezhukkupuratti is a simple stir fry which can be made in minutes yet tastes delicious.

INGREDIENTS
  • Yam – 1/4 cup
  • Plantain / Raw banana – 1/ 4 cup
  • Carrot – 1/4 cup
  • Turmeric powder – 1
  • Mustard seeds – 1/2 tsp
  • Curry leaves – few
  • Red chillies – 2 nos
  • Green chillies – 2nos
  • Salt & water – As needed
METHOD
  • Cut all the veggies uniformly of small square shaped pieces.
  • Cook yam in pressure cooker.cook plantain and carrot together.
  • Make sure everything is not over cooked and mushy.
  • Now in a kadai , take the coconut oil and add the mustard seeds , cut chillies and few curry leaves.
  • Add the veggies finally and toss well by adding the required salt.

MIXED VEGETABLE THORAN
mixed veg thoran
INGREDIENTS
  • Grated Cabbage – 1/4 cup
  • Carrot – 1/4 cup
  • Big onion – 1 no
  • Half cooked toor dal – 1/4 cup
  • Ginger – 1/2 inch piece
  • Turmeric powder – 1/2 tsp
  • Chilli powder – 1/2 tsp
  • Pepper powder – 1/2 tsp
  • Salt – as needed
  • Grated coconut – 3 tbsp
To temper
  • Coconut oil – 1 tbsp
  • Green chilly – 1 no ( slit cut)
  • Urad dal – 1/2 tsp
  • Curry leaves – few
METHOD
  • Pressure cook toor dal for one whistle by keeping high flame. The dals gets half cooked.
  • Grate the cabbage and cut carrot into small pieces.
  • In a kadai, heat the coconut oil and temper with mustard seeds and urad dal. Then add the onion pieces.
  • Saute well and add the ginger pieces , green chilly and curry leaves.
  • Now add the cut vegetables , toor dal and mix well.
  • Add all the powders one by one and mix well.
  • Sprinkle little water and cover cook for sometime.
  • Run the grated coconut once in mixie and add it at the end.
  • Mix well and serve hot !!
PULI INJI / INJI CURRY
Puli inji
Among all these dishes, Puli inji secures the first rank.. We loved it a lot. It was very tasty. One can have a plate full of Dal rice or curd rice with this puli inji. Usually its very thick in consistency. But I made it little thin to suit our taste.  Please make it according to ur taste buds. But in the book, it was mentioned to make it thick. It stays good for more than a week. Use a clean spatula every time.

INGREDIENTS
  • Tamarind – A big gooseberry size
  • Ginger – 2 finger size ( chop finely)
  • Jaggery – 1 tbsp ( add more if reqd)
  • Salt & water – as needed..
  • Chilli powder – 1/2 tsp
  • Hing – 1/4 tsp
To temper
  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Pinched red chilly – 1 no
  • Green chilly – 1 no (finely chopped )
  • Curry leaves – a few
To dry roast & grind:
  • Methi seeds – 1/2 tsp
METHOD
  • Soak tamarind in warm water for take the extract.
  • Add chilli powder , jaggery and give a boil till it reduces to half in  quantity.
  • In a kadai , add coconut oil and temper the items given above..
  • Add the finely chopped ginger pieces and saute well for few mins. U’ll get a nice aroma,
  • Finally add everything to the tamarind mixture and allow it to roll boil .
  • **In the mean time , dry roast methi seeds and powder it.
  • When the tamarind mixture starts to thicken , switch off the flame and add the methi powder. Mix well & Close it with a lid
onam puli inji tile
Serve with dal rice / curd rice.. !
NOTE
  • Puli inji is a spicy accompaniment. A tsp of it is sufficient for a plate of meals. It also aids digestion. Make sure this puli inji is in your menu if you plan to make kerala food..

KALAN
Kaalan tasted similar to mor kuzhambu. We mixed it in plain rice and enjoyed it.

INGREDIENTS
  • Sour curd – 1 cup
  • Pepper powder – 1 tsp
  • Yam – 1/4 cup ( chopped roughly)
  • Green chilly –2 nos
  • Curry leaves – a few
  • Ghee – a tsp
  • Turmeric powder – 1/4 tsp
  • **Dry roasted methi powder – 1/2 tsp
  • Salt & water – as needed
To grind:
  • Grated coconut – 1/4 cup
  • Green chillies – 2 no
  • Jeera – 1/2 tsp
To temper
  • Coconut oil – 1 tbsp
  • Pinched red chilly – 1 no
METHOD
  • In  a pressure cooker , add the yam pieces, pepper powder, green chilly pieces and a tsp of ghee. Cook well.
  • After opening the cooker, add the whipped curd, turmeric powder and salt. Let it boil.
  • In the mean time, grind the items under “ to grind” to make a paste by adding little water.
  • When the mixture reduces to half, add the ground paste. Boil well.
  • Temper the mentioned items and mix to kalan.
  • Switch off the flame and add the methi powder finally. It would be in the consistency of kootu / aviyal.
  • Mix well and close with a lid to retain the aroma.

ASH GOURD KHICHDI / POOSANIKAI THAYIR PACHADI
ash gourd thayir pachadi

Ashgourd pachadi simple and tasty accompaniment for dal rice.

INGREDIENTS
  • Ash gourd – 1/ 4 cup ( chop finely)
  • Salt & water  - as needed
  • Thick fresh curd – 1/2 cup
To grind
  • Grated coconut – 2 tsbp
  • Green chillies – 2 nos
To temper
  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Hing – a pinch
  • Pinched red chilly – 1 no
  • Curry leaves - few
METHOD
  • Cook the ash gourd pieces with the required water and squeeze them well to remove its water content.Set aside
  • Now in a kadai , temper all the items given above.
  • Grind the coconut & green chillies to make a paste.
  • In a bowl , take the ground coconut paste , tempered items , squeezed ash gourd pieces and the required salt.
  • Mix well .. add the fresh , thich curd just before serving .
Enjoy with paruppu sadam ..

ERISSERY
Erissery
 Erissery is a semi dry , rice accompaniment which has lots of coconut. Adding more coconut gives a nice flavour for this dish. 

INGREDIENTS
  • Yam/ Chena – 1/4 cup
  • Raw banana – 1/4 cup
  • Pepper powder – 1 / 2 tsp
  • Chilli powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – as needed.
To grind
  • Grated coconut – 1/4 cup
  • Jeera – 1 / 2 tsp
To temper:
  • Coconut oil – 1 tbsp
  • Urad dal –1/2 tsp
  • Jeera – 1/2 tsp
  • Grated coconut – 1/2 cup
  • Curry leaves - few
Please note I have put grated coconut twice here. Use accordingly..

METHOD
  • Chop & cook the yam and banana pieces separately.
  • Heat oil in a a kadai and shallow fry the cooked vegetables.
  • Grind the items given above with little water to make a paste.
  • After shallow frying the veggies , add the ground paste followed by chilli, pepper and turmeric powders.
  • Mix well and allow it to boil sometime.
  • In a kadai , heat coconut oil and temper with urad dal, jeera , curry leaves and grated coconut.
  • Roast them well and add it to the boiling mixture. Mix well and switch off the flame..Enjoy !

KERALA SAMBAR / MIXED VEG SAMBAR
Mixed veg sambhar

INGREDIENTS
  • Toor dal – 1/2 cup
  • Potato – 1no
  • Big onion – 1 /2 no
  • Lady’s finger – 1/4 cup
  • Drum stick – 1 no
  • Turmeric powder – 1 / 4 tsp
  • Chilli powder – 1.5 tsp
  • Coriander seeds powder – 2 tsp
  • Salt –  as needed
  • Tamarind –  Small lemon size
  • Dry roasted methi seeds powder – 1/2 tsp
To temper
    • Coconut oil – 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Pinched red chilly – 1 no
  • coriander leaves – to garnish
METHOD
  • Pressure cook dal and potato. Set aside.. Reserve the dal water for making rasam..
  • Soak tamarind in water and take the extract.
  • In a kadai , heat coconut oil and saute the lady’s finger and drum stick pieces.
  • Add all the powders.Saute quickly without burning. Immediately add tamarind extract, Cover and cook well.
  • After the veggies are cooked add the cooked dal and boil well for few mins.
  • Finally temper the items and add the methi powder. switch off the flame..
  • Garnish with coriander leaves..
  • In the serving bowl , place a banana leaf and pour the sambar.
  • Close for sometime and then serve.
  • This is the additional tip given in the book..

KERALA RASAM
kerala rasam
INGREDIENTS
  • Cooked toor dal water – 1 cup
  • Tamarind extract – 1 tsp
  • Chilli powder – 1/2 tsp
  • Hing – 1/4 tsp
  • Water – 1/4 cup
  • Jeera – 1/4 tsp
  • Methi seeds –1 / 4 tsp
  • Tomato – 2 nos
  • Curry leaves – few
To dry roast and powder
  • Dhania – 1 tsp
  • Pepper corns – 1 tsp
to temper
  • Coconut oil – 1 tbsp
  • Pinched red chilly – 1 no
Coriander leaves – to garnish
METHOD
  • In a kadai , dry roast dhania and pepper corns & powder them.
  • Take the tamarind extract , chilli powder , 1 tomato ( crushed) , jeera , hing and methi seeds along with little water. Boil everything till it reduces to half.
  • Then add the dal water , remaining 1 tomato(finely chopped) , rasam powder and the required salt. Boil for few mins.
  • Remove and temper with mustard seeds and pinched red chillies.
  • Garnish with coriander leaves..
KERALA PARIPPU CURRY
kerala paruppu curry
INGREDIENTS
  • Moong dal – 1/2 cup
  • Turmeric powder – 1/2 tsp
  • Red chilly – 1 no ( pinched )
  • Water & salt –as needed
To grind
  • Grated coconut – 2 tbsp
  • Jeera – 1/4 tsp
  • Green chilli - 1 no
To temper
  • Coconut oil – 1 tbsp
  • Mustard seeds –1 /2 tsp & ginger pieces ( optional )
  • Pinched red chilly – 1 no
  • Curry leaves – few
METHOD
  • Roast dal till raw smell emanates.
  • Pressure cook the roasted dal with water , turmeric powder and a pinched red chilly..
  • Grind the coconut,chilli and jeera to make a paste.
  • Mix it to the cooked dal and boil till it thickens.
  • Remove and temper with the above items.
  • Serve adding ghee !!
onam paruppu curry tile

AVIAL
avial1

Please click on the picture to see the recipe for avial.
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August 24, 2012

PAROTTA SALNA | VEGETABLE SALNA FOR PAROTTA

Salna recipe
Salna is a spicy, delicious side dish served with parotta in roadside hotels of Tamil nadu (Kai endhi bhavan). It is very popular in Madurai. Empty Salna recipe is nothing but a plain, watery, tomato based spicy gravy packed with awesome flavour. But today I made vegetable salna recipe for parotta. Whenever I think about parotta, the side dish that immediately strikes my mind is Salna. This road side hotel gravy is my favorite more than vegetable kurma that is served in restaurants. Nothing can beat this combo.

Before marriage, my dad used to buy parotta salna almost twice in a month. We used to buy the parotta just for salna which tastes good for dosa, idli and chapathi as well. So we buy less parotta and ask for more salna ;). My mom makes idli /dosa additionally and we relish the salna with it. Even nowadays when I visit my mom’s place , my lovable dad never forgets to buy this for me.

Vegetable salna recipe

Last week I bought frozen parotta for the first time just to prepare this salna. When I searched for the recipe, I got so many. Finally I made my own by combining all the recipes based on the salna I tasted. Usually in vegetarian salna , you can’t find any vegetables except onions, skin of tomato and a layer of oil floating on top and may be some pieces of cauliflower. I have also shared a plain tomato salna. But I added some vegetables just to make it healthy. We loved its taste. Its taste will surely remind road side hotels salna to you.
 
Lets see how to make parotta salna at home. Give a try and let me know how it turned out for you.  Hope you will love it like me ;).  If you have salna and parotta leftover in hand, you can make delicious kothu parotta too.





Salna recipe

Vegetable Salna Recipe / Hotel style Veg salna for Parotta


Vegetable Salna Recipe / Hotel style Veg salna for Parotta

Vegetable Salna Recipe / Hotel style Veg salna for Parotta and biryani


 
Cuisine: Indian
Category: Side dish 
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
For gravy
  • Mixed Vegetables ( carrot , beans , peas and potato, cauliflower) – 1/2 cup ( I add 1 cup)
  • Ginger – Garlic paste – 1/2 tsp
  • Big onion –1 no (finely chopped)
  • Tomato - 1 no (-do-)
  • Mint leaves – a few
  • Cooking oil - 2 tbsp
  • Bay leaf – 1 (optional)
  • Black stone flower – 1 (optional)
  • Salt & water - as needed
To grind:
  • Cooking oil – 1 tbsp
  • Tomato – 2 nos
  • Red chilli powder – 1.5 tsp (use 3/4 tsp for less spice)
  • Coriander powder – 2 tsp
  • Jeera powder – 1/4 tsp
  • Garam masala powder OR Chicken masala powder - 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Cinnamon – 1 small stick
  • Cloves – 2-3 nos
  • Elachi / cardamom – 1 seed
  • Fennel seeds /soambu – 1/2 tsp
  • Grated coconut – 3 tbsp
  • Khus khus / Poppy seeds – 1/2 tsp
  • Cashew nuts – 3 nos
  • Salt & water – as needed
HOW TO MAKE VEGETABLE SALNA
  1. Wash and Cut all the vegetables of small size uniformly.
  2. In a kadai, heat oil and add the spices, ginger, garlic, onion, tomato and spice powders.
  3. Mix well till tomato mushes. Then add the grated coconut, cashews, poppy seeds. Mix well and switch off the flame. After it cools down, add little water and grind to a smooth paste.
  4. In a cooker base, add oil, bay leaf, black stone flower and Ginger garlic paste, onions, mint leaves and sauté till raw smell emanates. Now add the chopped tomato pieces and saute well till it turns mushy.
  5. Now add the ground masala paste,required salt  and all the vegetables. Add enough water and pressure cook for one whistle.
  6. When you open the cooker, you’ll see a layer of oil floating on top and you get a nice aroma. If you feel the water is more, allow it to boil for sometime by simmering the flame which makes the oil separate more. Remove and garnish with coriander leaves.
  7. Serve hot with Parotta, dosa, idli and biryani. Enjoy !

NOTE
  • If you want the salna to be watery, add little more water after opening the cooker and allow to boil.
  • U can also add coconut milk at the end instead of grinding coconut .
  • For variations, try adding all the masala while sauting instead of grinding part.
  • Adjust the amount of chilli powder according to your taste. You can even add it at the end and boil for sometime if required.
 
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August 15, 2012

INDIAN ESPRESSO COFFEE | FROTHY ESPRESSO COFFEE

coffee 1

I am a big coffee lover.. I wanted to try espresso for a long time & referred here for the recipe. I halved the quantity and tried for me alone. It was awesome , frothy , creamy , rich and lip smacking. I have never tasted such an aromatic, flavourful, tasty instant coffee. 

I have heard Cappuccino, espresso in words only. Never gotta chance to try those. But now I am happy I can make @home. So I can enjoy whenever I feel like having it. The recipe I tried is a fool proof recipe. I just increased the sugar quantity else the same.. Do try it , you’ll be addictive to its taste.

coffee collage

INGREDIENTS

  • Instant coffee powder – 1.5 tsp ( I used Aveon coffee powder, Nescafe works too)
  • Sugar – 2.5 - 3 tsp ( I used 3 tsp)
  • Milk – 1/2 cup
  • Water – 3/4 cup
  • Drinking chocolate powder – Little to sprinkle ( I used weik field )

METHOD
    • Beat sugar and coffee powder vigorously in tea cup (in which you are going to serve ) with a spoon till light and fluffy, adding few drops of water to facilitate beating. 
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    • Gradually add more drops of water, taking care not to make the mixture thin. Beat till the mixture turns a little whitish and fluffy . (I beat the mixture for nearly 15 mins..) Initially it will be hard . But as you beat, you’ll feel the mixture becoming soft and fluffy.
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Take the milk in a pan . Add water and allow it to boil.
    • When the milk water mixture boils and rises up, reduce flame and simmer for a minute ..
    • Remove from fire and pour into cups from a little height to get a frothy coffee. Stir. Sprinkle some drinking chocolate. Serve immediately. Enjoy !!
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coffee


POINTS TO NOTE

  • If you wanna make two coffee with the above recipe, put half the beaten coffee in each cup in which you are going to serve.
  • I used aveon coffee powder which is coarse in texture. So it took more time to beat and become fluffy. U should beat it well till all sugar & coffee powder dissolves completely.
  • U can use any instant coffee powder. Adjust the sugar quantity as per your taste.
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