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February 20, 2018

Vegetable Brinji Rice Recipe – Seeraga Samba Rice Pulao Recipe

Vegetable brinji rice
Brinji rice is a very popular rice variety in small hotels in Chennai. Long back I had shared a plain brinji recipe with coconut milk. Recently I came across a vegetable brinji rice recipe(Brinji sadam in Tamil) in Eesha’s kitchen YouTube video which is completely different from my earlier version. So I tried it for our Sunday lunch. I am not sure if this the original Chennai brinji rice. But it came out well and tasted more like biryani/ pulao made with coconut milk. We all loved it. But I felt there is no much difference between the taste of this veg brinji and biryani. There are many versions available for this particular recipe. Some recipes call for using freshly ground masala. As I had already shared a plain brinji sadam recipe, I wanted to prepare it with vegetables. Friends, If any of you know the authentic Chennai brinji rice recipe, please let me know. I am ready to try again and update this post. I have used jeera rice as its popularly known as brinji rice. So you can call this rice as Seeraga samba pulao as well. In the original recipe, it is prepared with basmati rice. So you can also use basmati or even Sona masoori raw rice to make this brinji. But the flavor and the quantity of water varies. For variations, you can add fried bread pieces at the end. As this recipe has no grinding job and done directly in a pressure cooker bachelors can give a try and pack it for your lunch box. Ok, Lets see how to make Tamil nadu style Vegetable brinji rice with step by step pictures.

Check out my Plain brinji rice recipe, Jeera rice veg biryani and my 40+ veg biryani varieties.

I used my Preethi Zodiac mixer grinder for extracting coconut milk easily. So I have shared separate step by step pictures for the same. Please check it out if interested. Preethi zodiac has really made my cooking much easier by helping me in chopping, grinding, atta kneading etc. Friends, you can think about buying this product if you are planning to change your old mixer. 


COCONUT MILK EXTRACTION USING PREETHI ZODIAC
  • Take the coconut and cut into small pieces. You can also use grated coconut.Preethi zodiac coconut milk extractor
  • Now take the super extractor jar and fit the blade. Cover the spout with the cap. Put the coconut pieces and grind to a coarse paste without adding water.
Preethi zodiac coconut milk extractor
  • Now add the required warm water ( 1:1 ratio of coconut and water for thick milk) and grind continuously.Coconut milk collects in the jar.
Preethi zodiac coconut milk extractor
  • Pour into a bowl and use as required.
Preethi zodiac coconut milk extractor

Vegetable Brinji Rice Recipe


Vegetable Brinji Rice Recipe

How to make Chennai special Brinji rice with vegetables & coconut milk


Cuisine: South Indian
Category: Main course
Serves: Serves 2 to 3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 250ml
  • Mixed vegetables - 1/2 cup ( 1 small carrot, 2 beans, handful of green peas, 1 potato)
  • Basmati rice / jeera rice/ Raw rice - 1 cup
  • Cooking oil + ghee - 2 tbsp + 1 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Cardamom - 1 no ( crushed)
  • Bay leaf - 1 no
  • Black stone flower / Kalpasi- 1 no
  • Big onion - 1 no
  • Ginger garlic paste - 1/2 tbsp ( Use freshly ground paste for best taste)
  • Green chillies - 2 nos. ( Use 3 to 4 for spicy brinji)
  • Mint leaves - 2 tbsp
  • Ripe tomato - 1 no ( big, chop finely)
  • Coriander leaves - Few
  • Turmeric powder - 1/8 tsp
  • Red chilli powder - 1/2 tsp
  • Salt - as needed
  • Curd - 1 tbsp
  • Water + coconut milk - 1 cup + 3/4 cup
Fried bread pieces – Few (Optional)

METHOD

  1. Wash and chop all the vegetables into small cubes. Set aside.
  2. Heat oil + ghee in a pressure cooker. Saute the whole garam masala.
  3. Add sliced onion and saute till transparent.Saute GG paste till raw smell goes off.
  4. Add green chillies + mint leaves. Saute for a minute.
  5. Saute tomato + coriander leaves till mushy.
  6. Add spice powders, salt, curd and mix well.
  7. Lastly add water, coconut milk and let it roll boil. Add washed rice and pressure cook in low flame for one whistle.
  8. Remove the lid after steam is released. Fluff the rice and serve hot with raita, kurma or brinjal gravy as side dish.

METHOD - STEP BY STEP PICTURES

  • Wash the rice, drain the water completely and keep aside. No need to soak if using Jeera rice/ seeraga samba rice. If you are using basmati rice or raw rice, soak for 30 minutes.

  • Wash and chop vegetables into small cubes, slice onions, finely chop tomato. Heat oil in a pressure cooker base. Saute cinnamon, cloves, bayleaf, black stone flower and crushed cardamom.
    Vegetable brinji rice
  • Add onion, gg paste and saute till onion turns transparent. Add slit green chilli and mint leaves. Saute for a minute. Add tomato pieces, coriander leaves and saute till tomato becomes mushy.
    Vegetable brinji rice recipe
  • Add turmeric powder, red chilli powder and salt. Saute well and add curd. Mix well. Add water and coconut milk.
    Vegetable brinji rice recipe
  • After it comes to roll boil, add washed rice. Mix well and cover the cooker with a lid. Pressure cook in low flame for one whistle. Remove the lid after steam is released. Mix gently and serve hot with onion raita, vegetable kurma, Biryani brinjal gravy, tomato gravy etc.
    Vegetable brinji rice recipe
  • Enjoy !
Vegetable brinji rice recipe

Note

  • Adjust the quantity of green chillies as per your taste.
  • You can also use basmati rice or raw rice. In that case, soak the rice for minimum 30 minutes and use 1: 1.5 cups to 2 cups of water.  
  • You can skip red chilli powder and use green chillies alone. 

Yummy Tamilnadu style vegetable brinji rice is ready ! Try at home and relish with your favorite side dish !!
 Vegetable brinji rice recipe
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February 17, 2018

How To Make Eggless Red Velvet Cake Recipe Without Condensed Milk

Eggless red velvet cake recipe

My daughter Raksha is a big fan of Red velvet cake. So I tried eggless red velvet cake recipe at home with whipped cream frosting for the first time on Valentine’s day. Last year during this day I had shared a simple and easy eggless red velvet cake in a mug using microwave. So this year I wanted to try in convection oven. It came out moist, soft, spongy without even using condensed milk, butter & eggs. Cooking oil and buttermilk are the magic ingredients in this recipe. I was very happy with the result even though its my first attempt. Thanks Ranjani for the fool proof recipe. Actually cream cheese frosting is most suitable for red velvet cake. But I used heavy whipping cream for the frosting as I din’t have cream cheese in hand. We loved this combo as well. I used food coloring liquid for the bright red color. I din’t want to test with beetroot juice as its my first attempt. Last year we ordered red velvet cake from a popular bakery chain for Raksha’s birthday. But it was not good at all. We were disappointed with the taste of frosting and felt the cake was not even moist. When compared with that cake, my homemade eggless red velvet cake is outstanding. Beginners can dare to try this recipe. You will get good results for sure. You can also use this recipe to make red velvet cupcake. Ok, Lets see how to make eggless red velvet cake at home with step by step pictures.
PS : Sorry for the bad decoration. I am still in the learning phase. Hope I can do a perfect frosting soon ;).

How to make eggless red velvet cake at home

Eggless red velvet cake recipe


Eggless red velvet cake recipe

How to make soft, moist eggless red velvet cake without condensed milk.


Cuisine: Indian
Category: Eggless cakes
Serves: 1/4 kg
Prep time: 10 Minutes
Cook time: 30 Minutes
Total time: 40 Minutes


INGREDIENTS

1 cup - 250ml
  • Maida / All purpose flour - 1 cup
  • Baking powder - 1 tsp
  • Baking soda - 1/2 tsp
  • Cocoa powder - 1 tbsp
To mix
  • Sugar – 1/2 cup ( I used regular crystal sugar)
  • Buttermilk - 1/2 cup ( thick curd ( 1.5 tbsp + 1/3 cup water)
  • Cooking oil - 1/3 cup ( Any flavorless oill)
  • Vanilla essence - 1 tsp
  • Colorless vinegar - 1 tbsp
  • Red food color - 1 tsp
Frosting
  • Heavy whipping cream - 1/2 cup ( I used Tropolite brand)
  • Icing sugar - 1/4 cup
  • Vanilla essence - 1/2 tsp
  • Sugar + water – 1 tbsp each for sugar syrup.

METHOD

  1. In a small bowl, whisk curd & water to make buttermilk. Keep aside.
  2. In another wide bowl, take sugar and cooking oil. Mix till sugar melts.Then add the remaining wet ingredients and make a smooth liquid.  
  3. Keep a sieve over this bowl. Sieve maida, baking powder, soda and cocoa powder.
  4. Mix gently with a whisk to make cake batter. Transfer to a greased baking pan.
  5. Bake in a preheated oven for 30 to 35 minutes.Check with toothpick.
  6. Remove the pan and let the cake cool completely. Invert in a plate and cover with a cling wrap to avoid drying.
  7. Now beat the heavy whipping cream adding icing sugar, vanilla essence till stiff peak using electric beater.
  8. Slice the cake into two rounds. Drizzle sugar syrup all over the cake base.  Apply frosting.Decorate with piping nozzles as you like. Refrigerate the cake for an hour before use.
  9. Cut the cake and enjoy chilled cake.

METHOD - STEP BY STEP PICTURES

  • In a small bowl, whisk thick curd + water. Make buttermilk. Set aside. In a wide bowl, whisk sugar and cooking oil. Mix till sugar dissolves. To this  add buttermilk, vinegar, vanilla essence, food color and mix well.
    Eggless red velvet cake recipe
  • Place a sieve over the bowl. Sieve maida, baking powder, baking soda and cocoa powder. Mix gently and make the cake batter. Batter consistency should be pourable and fall like ribbon.
    Eggless red velvet cake recipe
  • Take a baking pan, grease with cooking oil or butter at the sides & bottom pf pan. Dust the pan with maida & coat it completely. Pour the cake batter till half of the pan.
    Eggless red velvet cake recipe
  • Preheat convection oven at 180c for 10 minutes. Place the baking pan inside the oven and bake the cake for 30 minutes. Prick the cake with a toothpick and check if it comes out clean without batter. If not, bake for another 2 minutes to 5 minutes. Remove the cake pan and allow it to become warm.
    Eggless red velvet cake recipe
  • After 30 minutes, run a knife in the sides of cake and invert it in a plate.Cake falls smooth without sticking to the pan. Let the cake cool down completely if you are frosting it with cream. Else you can make pieces and serve warm as teatime cake immediately.
  • After the cake cools down completely, cover the cake in a cling wrap or polythene cover and rest it for 6 hours to overnight. This will help to slice the cake without or with less crumbs. But If you want to apply icing on the cake, you can also slice it once the cake becomes warm but crumbs will be more. No problem, you can collect the crumbs and use it for decoration.
    Eggless red velvet cake recipe
  • Now remove the cling wrap. Slice into two using a knife or thread.Cut the cake into two roundels using a knife or thread as shown the picture below. Place the base on seperate plate.
    Eggless red velvet cake recipe
  •  Drizzle sugar syrup on both the layers. Do not add too much of sugar syrup. Cake base will become soggy. Stop adding sugar syrup once you feel the cake is completely wet by pressing with your fingers gently.
  • To make frosting, take the heavy whipping cream in a wide bowl. Add icing sugar, vanilla essence. Whip it using an electric beater till soft peaks form. Remove more than half of this cream to another bowl and use it to apply on the cake base. Beat the remaining cream till firm peaks, add food color to a portion of it ( I used pink) and use it for piping.
    Eggless red velvet cake recipe
    Eggless red velvet cake recipe
  • Apply cream on the cake base and layer the cake one over the other. Cover the top and sides with the cream. Now take the piping bag and insert a nozzle. Fill with cream. Decorate the cake as you like. If there are crumbs in the cake, you can sprinkle them all over the cake. Refrigerate the cake for an hour and then cut it. Enjoy !
    Eggless red velvet cake recipe
    Eggless red velvet cake recipe

Note

  • Do not reduce the quantity of cooking oil. Instead you can replace with soft butter.
  • To substitute buttermilk, you can use 1/2 cup warm milk + 1 tsp lemon juice.
  • Baking time may vary as per the oven settings. So keep an eye after 25 minutes.
  • After you apply frosting on both of the cake base, refrigerate it for 30 minutes to set well. Then you can layer them and give the top coating. After coating the sides and top of the cake, again refrigerate it for 30 minutes. Finally you can do the piping design, refrigerate for 1 hour and cut it. All these steps helps to make the frosting set well.
Make this rich, creamy, soft, spongy, delicious looking eggless red velvet cake at home for birthdays, anniversaries and special occasions, enjoy !
Moist red velvet cake recipe
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February 14, 2018

Sabudana Kheer Recipe – Javvarisi Payasam Recipe With Sugar - Sago Payasam

Sabudana kheer recipe

We celebrated Maha Shivaratri festival today. I made Sadudana kheer with sugar ( Sago kheer in English, Javvarisi payasam in Tamil, Sabbakki payasa in Kannada, Saggubiyam Payasam in Telugu, Sabudana kheer in Hindi) using big, white sago for the first time. Its an yummy Indian dessert recipe. Usually I make this kheer instantly by roasting nylon sabudana / nylon javvarisi( small sized). But this year, I wanted to try with maavu javvarisi which we use for making upma/ Kichdi.I watched a Marathi video in Youtube channel and tried this recipe. It came out very well. It tasted so rich and creamy with all the full fat milk, sugar, nuts and saffron. I loved it to the core. For variations, you can also use condensed milk instead of milk & sugar. Sendhil loves sabudana kheer with jaggery more than sugar. So I am planning to prepare it with the leftover sago tomorrow for Thursday Guru pooja.
Sabudana kheer is one of the most commonly prepared vrat ki recipes / fasting food across North India. Basically Sabudana/ sago is healthy as its made from Tapioca. It has so many health benefits. Hence its considered as one of the best baby/toddler foods. Its good for muscle development, helps to gain weight, good for bones, improves digestion, energy levels and reduces body heat. Even though it is high in calories and full of carbohydrates, it keeps the tummy full for long time.So people make sabudana recipes on vrat/ fasting days. Just 100gms ( 1 cup) of serving has more than 200 calories. Hence its advised to consume in small amounts.  . Ok, Lets see how to make sabudana kheer with sugar / Javvarisi payasam recipe with step by step pictures and video.



Sabudana kheer recipe with sugar


Sabudana Kheer Recipe / Javvarisi payasam recipe


Sabudana Kheer Recipe / Javvarisi payasam recipe

How to make sabudana kheer/ sago kheer/ Javvarisi payasam for Shivratri fasting and Navratri festival.


Cuisine: North Indian
Category: Payasam recipe
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • White Sabudana / Sago / White javvarisi - 1/3 cup ( I used big ones)
  • Water - 1.5 cups
  • Boiled milk - 2 cups
  • Sugar - 1/4 cup
  • Saffron threads - Few
  • Cardamom powder - 1/2 tsp
  • Cashews and dry grapes - Few
  • Ghee - 1 tsp ( to roast the nuts)

METHOD

  1. Wash the sabudana twice in enough water. Drain it.
  2. Add 1/2  to 3/4 cup of water to it and soak it overnight or minimum 4 hours.
  3. In a kadai, boil 1 cup of water. Add soaked sabudana with water.
  4. Cook in medium flame till sabudana turns translucent. Stir constantly.
  5. After its cooked well, add milk and boil for 5 minutes. Add saffron threads while milk boils.
  6. Sabudana cooks completely. Add sugar. Mix well till sugar dissolves. Give a boil. Check for thickness and add more milk if needed.
  7. Switch off the flame and add cardamom powder. Roast nuts in ghee and add to kheer. Mix well and serve warm or chilled by refrigerating it for 30 minutes.

METHOD - STEP BY STEP PICTURES


  • Take sabudana/ sago in a wide bowl and wash it twice adding enough water. Drain the water completely. Add 1/2 to 3/4 cup of water and soak it for minimum 6 hours to overnight ( 12 hrs). It will increase in size after soaking.
    How to make sabudana kheer
  • Take a wide non-stick kadai. Add water and let it start to roll boil. Add sabudana with soaked water. Mix well and cook in medium flame till it turns translucent. It takes nearly 10 to 15 minutes to cook well. Stir occasionally to avoid sticking to the bottom of kadai and becomes like porridge.
    How to make sabudana kheer
  • When its 80% cooked, add milk and boil for 5 minutes in medium flame.Add saffron threads while the milk boils. Kheer turns mild yellow in color due to saffron. If you want white colored kheer, avoid saffron.
    How to make sabudana kheer
  • When the milk becomes slightly thick and sabudana is completely cooked, add sugar. Mix well and let the sugar dissolve. Check for consistency of kheer. If its too thin, let it boil for some more time. If its too thick, add little more boiled milk to bring desired consistency.Switch off the flame.
  • Add cardamom powder to the kheer. Roast cashew + dry grapes till golden in 1 tsp ghee and add to the kheer. Mix well and serve warm. If you like to serve chilled, refrigerate the kheer for sometime  and serve. Remember this kheer thickens after it cools down. So add little milk and adjust its consistency when needed.
    How to make sabudana kheer
  • Enjoy with yummy sabudane ki kheer along with poori , sabzi & rice for breakfast or lunch.
    How to make sabudana kheer
    !

Note

  • Quantity of milk should be adjusted as per your taste and desired consistency.
  • For variations, you can directly cook sabudana in milk instead of water but milk may curdle. To avoid this, we are cooking in water firstly and add milk to it.
  • If you are using small sized nylon sabudana, you don’t need to soak it. Just wash it twice and cook in water directly.
  • Bigger sized sabudana needs to be soaked for more time.

Enjoy this yummy, creamy Sabudana kheer for festivals and occasions at home.
Sabudana kheer recipe with video

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February 10, 2018

Cauliflower Kuzhambu Recipe - South Indian Cauliflower Gravy For Rice, Idli, Roti

cauliflower kuzhambu
 Cauliflower is in season now. Last week I bought 2 flowers and tried some new recipes with it. I prepared this South Indian, Tamil nadu style Cauliflower kuzhambu for rice, idli and chapathi for the first time watching a video in YouTube. It came out very well. Its a kurma kind of gravy that suits well for rice, idli and chapathi. My mom makes a similar cauliflower kulambu adding green peas. Though the ingredients are the same, this kuzhambu tasted completely different. Tamarind is not used in this recipe instead onion, tomato and coconut masala forms the base. I am sure I will make it very often in my kitchen. Lets see how to make cauliflower kuzhambu recipe with step by step pictures.

Do check out my mom's style cauliflower gravy for rice and idli, Gobi 65, Gobi manchurian and Cauliflower poriyal, Gobi paratha, cauliflower biryani 


Cauliflower kuzhambu for rice

Cauliflower kuzhambu recipe for rice, idli , dosa and roti


Cauliflower kuzhambu recipe for rice, idli , dosa and roti

South Indian style Cauliflower kulambu for rice, idli, dosa , roti


Cuisine: South Indian
Category: Kuzhambu recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Cauliflower - 20 florets
  • Big onion - 2 no
  • Ripe tomato - 3 nos (Medium sized)
  • Ginger garlic paste - 1/2 tsp
  • Grated coconut - 1/4 cup
  • Fennel seeds - 1 tsp
  • Red chilli powder - 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Garam masala powder - 1 tsp
  • Salt & water - as needed
  • Cooking oil – 2 tbsp + 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Coriander leaves – to garnish

METHOD

  1. Wash and boil cauliflower florets in 3 cups of water adding turmeric powder.
  2. Heat 1 tbsp oil in a kadai.Saute onion, gg paste and tomato.
  3. Take a mixie jar. Add grated coconut, fennel seeds, red chilli powder, garam masala powder and turmeric powder. Grind to smooth paste adding required water.
  4. Heat 1 tbsp oil, temper and add the ground paste. Add the cauliflower florets.
  5. Boil the gravy adding 1 cup of water, required salt. Simmer for 10 minutes till its raw smell goes off.
  6. Garnish with coriander leaves and serve hot with rice, idli, dosa and roti.

METHOD - STEP BY STEP PICTURES

  • Wash the cauliflower florets. Boil 3 cups of water adding turmeric powder,little salt. Add cauliflower to hot water & parboil for 5 minutes. Drain the excess water & set aside.
    cauliflower kuzhambu
  • Heat 1 tbsp oil in a kadai.Saute onion, ginger garlic paste till onion turns transparent. Now add tomato and saute till mushy.
    cauliflower gravy for rice
  • Grind to a smooth paste adding coconut, fennel seeds, turmeric powder, red chilli powder, garam masala powder and salt.Add required water to make a smooth paste.
    cauliflower gravy for rice
  • Heat oil in a kadai. Temper mustard seeds, curry leaves. After it splutters, add the ground paste. Add 1.5 cups of water and parboiled cauliflower pieces. Mix well and check for taste. Add more salt or chilli powder if needed.
    cauliflower gravy for rice
  • Keep the flame medium and let the gravy boil till nice masala smell wafts through your house. Check for thickness. If its too thick, add some water and bring to desired consistency. Garnish with coriander leaves and serve hot with plain rice. Enjoy !
    cauliflower gravy for rice
  • Enjoy !

Note

  • Adjust the quantity of red chilli powder and garam masala powder as per your taste.
  • You can also use boiled potato instead of cauliflower.
  • If you like, you can add boiled green peas along with cauliflower.
  • Make it slightly thin if you are serving for rice, idli or dosa. If you want to serve for roti/chapathi, boil the gravy till semi thick and serve as kurma.
Try this easy, yummy cauliflower gravy for rice, idli and roti. Enjoy !
Cauliflower gravy for rice

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February 7, 2018

Mullangi Poriyal - Radish Stir Fry Recipe - Mullangi Palya

Mullangi poriyal
Recently I tasted this mullangi poriyal in Roti ghar hotel’s Bharjari oota. It is called as Moolangi palya in Kannada. When I had this stir fry, I couldn’t recognize its prepared with radish. It was very tasty and flavorful. So I asked the name of the dish from the waiter and surprised to know its ingredients. As I got bored of making mullangi sambar or mooli paratha, I wanted to try this radish stir fry and see the response of my family. Everybody liked it very much. I am sure, this poriyal is a welcome change from my usual mullangi recipes. My MIL makes a different variety of mullangi poriyal by grating it. Soon I will share that recipe too. Ok, now lets see how to make Karnataka style mullangi palya/ mullangi poriyal at home with step by step pictures.

Do check out my Mullangi sambar & easy mooli paratha recipes.

Mullangi palya

Mullangi poriyal / Radish stir fry recipe


Mullangi poriyal / Radish stir fry recipe Mullangi poriyal recipe / Radish stir fry - Side dish for rice
Cuisine: South Indian
Category: Poriyal recipes
Serves: Serves 2 to 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup = 250ml
  • Radish / Mullangi - 4 nos (Long, thin ones)
  • Salt & water - as needed
To grind
  • MTR vangibath powder - 1 tbsp
  • Grated coconut - 1/3 cup
  • Jaggery - 1/2 tsp (optional)
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 1 no ( finely chopped)
  • Curry leaves - Few
METHOD

  • Wash and peel the skin of radish. Chop the head and tail portions. Cut into two pieces lengthwise. Chop into semi circles as shown in the picture below. Set aside. This poriyal can be prepared in two ways. You can either pressure cook radish or stir fry and cook in the kadai directly.   If you are cooking in a pressure cooker, cook it adding less water, salt in high flame for 2 whistles.
    mullangi poriyal
  • In a mixie jar, take grated coconut, MTR vangibath powder or bisibelebath powder, jaggery (optional) and grind to a coarse powder without adding water.  It looks like a semi dry paste.
mullangi poriyal
  • Heat oil in a kadai. Temper mustard seeds, urad dal, curry leaves, red chilli and hing. Saute big onion till transparent.
    mullangi poriyal
  • Add the chopped radish and saute till it becomes soft. ( If you have pressure cooked radish, add it without water). Toss gently without breaking the radish pieces. Keep the flame low, add 1/4 cup of water, mix well and cover cook for sometime.After the radish is 3/4th cooked, add the ground coconut masala. Mix well and cook till its raw smell goes off and radish is completely cooked.
mullangi poriyal

mullangi poriyal
  • Remove after the raw smell of masala goes off.( If you don’t want to pressure cook radish, add the raw ones and saute till it becomes soft. Add ground masala, sprinkle some water and cover cook till done). Serve with sambar rice or curd rice.

    Enjoy !
Note
  • Adjust the quantity of MTR powder as per your taste.
  • You can also add 1/2 tsp of red chilli powder in addition to MTR powder.
  • If you don’t have MTR powder in hand, you can use 1 tsp red chilli powder + 1/2 tsp garam masala powder.
Try this yummy radish poriyal for a change & enjoy with sambar rice.
Radish stir fry

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February 3, 2018

Shenga Chutney Pudi - North Karnataka Peanut Chutney Powder - Shenga Hindi

Shenga chutney pudi

Shenga hindi (Kadlekai chutney pudi in Kannada, Peanut chutney powder in English) is a North Karnataka special side dish for rice, chapathi, idli, dosa and jolada roti. It is a dry chutney recipe prepared without coconut. I learnt this from my friend Megha whose mom is from North Karnataka. It can be prepared easily with very less ingredients. People in Karnataka love to mix this shenga chutney pudi with curd and enjoy with jolada roti. But we liked it very much with plain rice drizzled with ghee more than roti, idli or dosa.If you have roasted peanuts in hand, this chutney pudi can be prepared instantly. You don’t need to remove skin of peanuts as well. This peanut powder stays good for a week and its ideal for travel too. Recently I shared 3 Karnataka special recipe in Tamil for Aval kitchen magazine. Many of my readers asked me to post those recipes in my website too. So here you go, North Karnataka style Shenga hindi pudi / Kadlekai chutney pudi with step by step pictures and video.


Shenga Chutney Pudi Recipe


Shenga Hindi Pudi Recipe

How to make North Karnataka style Peanut chutney powder recipe for rice, jolada roti.


Cuisine: Indian
Category: Chutney Powder Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup - 250ml
  • Roasted Peanuts - 1 cup
  • Garlic cloves - 6 nos
  • Cumin seeds - 1 tsp
  • Red chilli powder - 4 tsp (adjust)
  • Salt - as needed

METHOD

  1. Dry roast peanuts in microwave high power for 3 minutes or on stove top till golden brown.
  2. Let it cool down. No need to deskin peanuts.
  3. In a mixer grinder, take roasted peanuts, chilli powder, cumin, garlic cloves & salt.
  4. Grind it to coarse powder. Transfer to a container & store for a week.
  5. Mix with plain rice adding ghee OR mix with curd and serve with Jolada roti.

METHOD - STEP BY STEP PICTURES

  • Dry roast peanuts in microwave high power for 3 minutes or roast in a kadai in stove top. Roast in medium flame without burning them. Roast till its skin crackles & turn golden.Remove the peanuts & let it cool down.
    Shenga Chutney pudi - North Karnataka
  • In a mixer grinder take roasted peanuts, red chilli powder, cumin seeds, salt and garlic cloves. Grind to a slightly coarse powder.Check for taste and add more salt, chilli powder if needed.

  • Transfer to a clean, air tight box and store up to one week to 10 days. This chutney pudi tastes the best  for Jolada roti / Jowar flour roti when mixed with curd. You can enjoy it with plain rice adding ghee. If you like, you can have it with idli, dosa and chapathi too. You can also add this pudi in broad beans, cluster beans poriyal/Palya.
    North Karnataka chutney pudi
  • Enjoy !

Note

  • Adjust the amount of chilli powder as per your taste.
  • Some people add little sugar. But I didn’t use it.
  • For variations, you can roast cumin seeds, garlic cloves before grinding.

Try this easy, yummy Karnataka style Shenga hindi pudi and enjoy with plain rice & jolada roti !
Karnataka chutney pudi recipe

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