Broccoli Gravy For Rice, Chapathi, Dosa | Indian style Broccoli Kuzhambu Recipe

After a long time I tried a Broccoli recipe in my kitchen. As I have already tried broccoli curry / stir fry recipe, I wanted to make an Indian style broccoli gravy for rice. Though its my first attempt, It came out so flavourful. We all loved it. It tastes great when mixed with plain rice adding ghee. Its a kurma style kuzhambu recipe. You can have this broccoli kuzhambu with rice, roti, idli, dosa as well.

Friends, do try this easy and yummy Broccoli gravy / Broccoli kuzhambu for rice and enjoy with a papad on side. I enjoyed it with mullangai poriyal and achappam.

Broccoli gravy for rice / Broccoli kuzhambu recipe

Broccoli gravy for rice / Broccoli kuzhambu recipe for rice, chapathi, idli, dosa.

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Broccoli - 1 (medium size) Cooking oil - 1 tbsp Bay leaf - 1 Cardamom - 1 Big onion - 1 Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Salt - as needed To grind Ripe tomato - 3 Red chilli - 2 to 3 Pepper - 1/2 tsp Cumin seeds - 1/2 tsp Coriander seeds - 1 tsp Ginger - 1/2 inch piece Garlic cloves - 5 Cashew nuts - 5 Water - to grind

HOW TO MAKE BROCCOLI GRAVY

1. Wash the broccoli, drain the water and set aside. 
2. In a mixie jar, grind all the ingredients given under “ to grind ‘' to a smooth paste. Set aside.
3. Heat oil in a cooker. Add bayleaf, cardamom. Add chopped onion and saute till transparent. Add turmeric powder, salt and mix well.
4. Add tomato paste and saute for a minute. Add parboiled broccoli, required water and garam masala powder.
5. Pressure cook in low flame for one whistle and open the cooker after the steam is released.
6. Boil if the gravy is too watery. Garnish with coriander leaves and serve hot with rice adding a few drops of ghee. Tastes yum!

METHOD - STEP BY STEP PICTURES

Wash the broccoli florets. Drain the excess water and set aside. In a mixie jar, grind all the ingredients given under “to grind” to a smooth paste. Keep it aside. Heat oil in a pressure cooker. Add bay leaf, cardamom. Add chopped onion, saute till transparent. Add turmeric powder, salt and mix well. Add the ground tomato paste and saute well. Add parboiled broccoli, required water and garam masala powder. Mix well. Pressure cook everything in low flame for one whistle and open the cooker after the steam is released. Check the consistency. Boil for few minutes if the gravy is too watery. Garnish with coriander leaves. Serve hot with rice adding some ghee. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. For variations, you can saute all the ingredients given under “ to grind” in oil before grinding. It gives a different flavor and taste to the kuzhambu. You can use cauliflower, potato or brinjal in place of broccoli.

  
  Try this easy, yummy Broccoli gravy for rice and enjoy !

 

Continue Reading...

Karupatti Paniyaram | Palm Jaggery Sweet Paniyaram

I made this easy, healthy and a traditional sweet paniyaram recipe - Karupatti paniyaram / Palm jaggery sweet paniyaram on New year day. Usually I make sweet paniyaram and Kara paniyaram recipe in two ways. One with leftover idli dosa batter and the other one is my MIL’s recipe that is prepared with a special batter ground using rice and dals.

To make this sweet paniyaram recipe, I prepared a separate batter with idli rice, raw rice and urad dal. You can also use our regular idli dosa batter instead. Lets see how to make sweet paniyaram with palm jaggery / Karupatti paniyaram recipe with step by step pictures and video.

Sweet Paniyaram recipe | Karupatti paniyaram recipe

Sweet Paniyaram recipe | Karupatti paniyaram recipe

 

Cuisine: South Indian

Category: Sweets

Serves: 15

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

For paniyaram batter Idli rice - 1.5 cups Raw rice - 1/2 cup Urad dal - 1/3 cup Methi seeds - 1/4 tsp Salt and water - as needed For Sweet Paniyaram Paniyaram batter - 2 cups Powdered Palm jaggery / Karupatti - 1/2 cup Cardamom - 2 Grated coconut - 1/4 cup Ghee - to make paniyaram

HOW TO MAKE KARUPATTI PANIYARAM / PALM JAGGERY PANIYARAM

1. Wash and soak rice, urad dal, methi seeds for 2 hours.
2. Grind smooth adding required water and salt. Ferment the batter overnight.
3. The next morning, take 2 cups of batter in a vessel.
4. Add the melted, filtered palm jaggery water, grated coconut, cardamom powder. Mix well.
5. Heat a paniyaram pan adding tsp of ghee in each hole. Pour the batter.
6. Cover and cook in low flame. Flip and cook the other side too.
7. Remove and serve hot. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and soak the idli rice, raw rice, urad dal and methi seeds together in a bowl for 2 hours. Grind to a smooth paste adding required water and salt. Batter should be thick not watery. Collect in a vessel. Close the bowl with a lid and ferment it overnight. The next morning batter would have raised well. Mix well and take 2 cups of batter in a separate vessel. Take powdered palm jaggery / Karupatti in a bowl. Add little water and melt it to make a syrup. Filter the impurities and add to the batter. Add grated coconut, cardamom powder and mix well. Make sure batter is not watery. Heat a paniyaram pan. Pour a tsp of ghee in each hole. Pour the batter and cover cook till done. Open the lid and flip the other side. Cook well and remove in a plate. Serve hot. Enjoy ! Note : You can use the remaining paniyaram batter to make spicy paniyaram by adding finely chopped onion, green chilli, ginger, curry leaves, coriander leave and temper with mustard seeds, uard dal and hing to the batter. Please check the final picture with both and sweet and spicy paniyaram.

Note

Adjust the sweetness as per your taste. Do not skip coconut and cardamom powder. Use ghee for making this paniyaram. It makes the paniyaram rich and flavourful.

Try this easy and healthy Sweet Karupatti paniyaram. You will love it.

 

Continue Reading...

Palak Keerai Masiyal | Pasalai Keerai masiyal without Dal | Spinach Masiyal

Recent days I have been trying out varieties of Keerai masiyal and Keerai kadayal recipes for our lunch. Mostly I try to make a simple keerai masiyal or kadayal recipe without dal and coconut. I feel addition of dal or coconut gives more yield and tastes more like kootu but I wanted to consume more keerai. So I make it plain with simple tempering.

Recently I came across this Kongu style keerai masiyal without dal and coconut in Chef Deena’s YouTube channel. Actually they showed it with Panna keerai but I made it with pasalai keerai i.e Palak. It came out so well and tasty.

Friends, do try this simple and easy Coimbatore Kongu style Keerai masiyal recipe. You will love it like me.

 

Palak keerai masiyal recipe

Palak keerai masiyal recipe | Pasalai keerai kadayal recipe

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Palak / Pasalai keerai /Spinach - 2 cups Green chilli - 1 Turmeric powder - 1/4 tsp Sugar - a pinch Salt - as needed To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1 Hing – a pinch Big onion or small onion - 1 or 10 Garlic cloves - 5 (finely chopped)

HOW TO MAKE PASALAI KEERAI MASIYAL

1. Wash and chop palak leaves roughly.
2. Cook it with green chilli, turmeric powder, sugar and salt.
3. Cool down and grind to a smooth paste.
4. Temper mustard seeds, urad dal, red chilli, hing and cumin seeds in ghee.
5. Saute onion, garlic cloves till transparent. 
6. Add to palak and mix well. Serve with rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and chop the palak leaves roughly. Cook it with green chilli, turmeric powder, a pinch of sugar and salt adding required water in a kadai. Cool down the mixture and grind to a smooth paste.  Instead of grinding the keerai, you can mash it with a masher too. Heat ghee in a small kadai. Splutter mustard seeds, urad dal, cumin seeds, red chilli and hing.  Saute onion, garlic cloves till transparent. Add to the ground palak. Mix well and serve with plain rice adding ghee. Enjoy !

Note

Adding a pinch of sugar and turmeric powder while cooking palak helps to retain its bright green color. Adjust the quantity of green chilli as per your taste.

Try this easy, yummy Pasalai keerai masiyal for rice and enjoy adding ghee.

Continue Reading...

Snake Gourd Kootu Without Coconut | Pudalangai kadayal without dal | Pudalangai kootu

Here is a super easy and one pot Snake gourd kootu without dal and coconut. You can call it as Pudalangai kadayal too. Its a very simple recipe that can be prepared directly in a pressure cooker. Working women and bachelors can make this side dish for rice quickly under 15 minutes. Not just a side dish, we can mix it with plain rice adding few drops of ghee. It tastes great !

Just add in chopped snake gourd, tomato, onion, ginger, garlic, sambar powder, salt and pressure cook it for one whistle.  Mash it well and temper in ghee. Voila, Snake gourd kootu is done. You can mix this kootu with plain rice adding ghee or serve as a side dish for vatha kuzhambu and curd rice.

Friends, do try this one pot Snake gourd kootu / Pudalangai kadayal in a pressure cooker easily and enjoy with rice. You will love it for sure.

Snake gourd kootu without dal, coconut | Pudalangai kadayal without dal

Snake gourd kootu without dal, coconut | Pudalangai kadayal without dal for rice.

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To pressure cook Snake gourd - 1 Medium sized Ripe tomato - 2 (finely chopped) Big onion - 1 (finely chopped) Ginger - 1 inch piece (finely chopped) Garlic - 10 cloves (finely chopped) Curry leaves - few Turmeric powder - 1/4 tsp Sambar powder - 1 tsp Coriander powder – 1/2 tsp Salt & water - as needed To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/4 tsp Hing - 1/2 tsp Curry leaves – few Red chilli – 1 Coriander leaves - to garnish

HOW TO MAKE PUDALANGAI KOOTU WITHOUT COCONUT AND DAL

1. Wash and peel the skin of Snake gourd. Chop finely and set aside.
2. Wash and chop onion, tomato, garlic, ginger and set aside.
3. In a pressure cooker base, take the chopped snake gourd, onion, tomato, ginger, garlic, sambar powder, coriander powder, salt and water.
4. Pressure cook in high flame for 2 whistles and switch off the flame.
5. Open the cooker after the steam is released naturally. Drain the excess water and reserve it.
6. Mash the cooked snake gourd mixture to a coarse paste. No need to grind. Add the drained water. Mix and boil if watery.
7. Temper mustard seeds, cumin, hing, curry leaves and red chilli. Add to the kootu. Garnish with coriander leaves.
8. Serve hot with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Snake gourd. Chop finely and set aside. Wash and chop onion, tomato, garlic, ginger and set aside. In a pressure cooker base, take the chopped snake gourd, onion, tomato, garlic, ginger, sambar powder, turmeric powder, coriander powder, salt and required water. Pressure cook in high flame for 2 whistles. Switch off the flame and let the pressure release naturally. Open the cooker and drain the excess water. Reserve the water.  Mash the cooked snake gourd mixture coarsely. Add the drained water. Heat ghee in a mini kadai and splutter mustard seeds, urad dal, cumin seeds, red chilli, curry leaves and hing. Add to the mashed snake gourd mixture. Check the consistency of kootu and boil if its too watery. Garnish with chopped coriander leaves. Serve hot with plain rice adding ghee. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste. You can use the same recipe and replace snake gourd with ridge gourd.

Easy and yummy, one pot Snake gourd kootu without coconut and dal is ready to serve with rice. 

Enjoy !

Continue Reading...

Mixture Recipe | South Indian Mixture Recipe | Madras Mixture

This year I am starting my Diwali recipes with this must try Diwali snack – Mixture recipe. Its basically a South Indian style Mixture recipe which is popularly known as Madras mixture. This Tamilnadu mixture is a combination of Omapodi, Karaboondi, Fried aval, cashew nuts, peanuts , curry leaves mixed with spice powders like salt, red chilli powder and hing.

In this mixture, I have also added small maida biscuits which is fondly called as mixture biscuit. When I was a kid, I used to pick these mixture biscuits alone from the pack of mixture and savor it. Iam not a big fan of South Indian mixture but my husband, daughter and father in law loves it. 

So I try to make a batch of mixture just for them during Diwali. Last year I made this mixture recipe and took a video as well. But I couldn’t share it in my blog. So this year, I thought of starting Diwali recipes with this yummy snack. Soon I will try to post a North Indian namkeen recipe.

Check out my 35+ Diwali Snacks Recipes collection.

Mixture Recipe | South Indian mixture recipe

Mixture Recipe | South Indian mixture recipe also known as Madras mixture for Diwali.

 

Cuisine: South Indian

Category: Snacks

Serves: 3 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Oma podi - 2 cups Kara boondi – 1 cup Mixture biscuit – 1/2 cup Cashew nuts - 2 tbsp Roasted peanuts - 1/4 cup Roasted gram dal / Daliya / Pottukadalai – 1/4 cup Poha / Aval - 1/2 cup Curry leaves - few Cooking oil - to deep fry Red chilli powder - 1 tsp Salt - as needed Hing - 1/4 tsp Sugar – 1/4 tsp

HOW TO MAKE SOUTH INDIAN MIXTURE RECIPE

1. Make Omapodi and collect in a bowl. Make kara boondi and collect in the same bowl
2. Make maida biscuit and add to the bowl. You can aslo make butter murukku and add to it. But it is optional.
3. Deep fry thick poha, cashew nuts, peanuts, daliya, curry leaves and add to the bowl.
4. Lastly add chilli powder, salt, hing and sugar. Toss well and cool down completely.
5. Store in an air tight box and use up to one month. 

METHOD - STEP BY STEP PICTURES

Make Omapodi, kara boondi and mixture biscuit. Break oma podi into small pieces. Collect in a bowl. Deep fry thick aval till crispy and drain in a tissue paper. Deep fry peanuts, roasted gram dal till golden in color. Remove in the tissue paper. Next deep fry cashew nuts and collect in the tissue paper. Lastly deep fry few curry leaves and set aside. Transfer everything to the wide bowl. Add little salt, red chilli powder, hing and sugar. Cool down everything completely. Store in an air tight box. Enjoy up to one month. Use clean, dry hands while handling.

Note

Oma podi and kara boondi is a must in South Indian mixture. Mixture biscuit, Butter murukku is optional. You can adjust the quantity of peanuts, cashews and roasted gram as per your wish.

Try this yummy South Indian mixture recipe and enjoy for this Diwali !

 

Continue Reading...

Rice Bath Recipe | Karnataka style Rice Bath Recipe

I love Karnataka style rice bath recipe in hotels here especially Darshini and SLV rice bath is my favorite. Though the ingredients are similar to veg pulao, its cooking method, taste and flavor is slightly different from Karnataka Veg palav recipe. I tried this recipe from Rekha aduge YouTube channel. It came out so well in my first attempt itself.

My Karnataka style veg pulao recipe which I have shared long back is a super hit recipe in my blog. I recommend you try this rice bath recipe as well. It tastes and smells so good. This recipe and taste will surely remind you some restaurant.

Friends, do try this easy and yummy Karnataka style rice bath recipe. You will love it. Lets check out the recipe.

Rice bath recipe | Karnataka hotel style rice bath

Rice bath recipe | Karnataka hotel style rice bath

 

Cuisine: Karnataka

Category: Main course

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Raw rice or basmati rice - 1 cup Cooking oil – 2 tbsp Bay leaf – 1 Kalpasi / Black stone flower – 1 Mixed vegetables – 1/2 cup (Carrot, potato, beans, green peas, cauliflower) Water - 2 cups Salt - as needed To saute and grind Cooking oil - 1 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Big onion - 1 Tomato - 1 Ginger – 1 inch Garlic – 4 cloves Red chilli – 1 to 2 Green chilli – 1 to 2 Coriander leaves – 1 tbsp Mint leaves – 1 tbsp Grated Coconut – 2 tbsp

HOW TO MAKE RICE BATH

1. Wash and chop vegetables, onion, tomato. Wash and soak raw rice for 15 minutes.
2. Heat oil in a kadai. Saute cinnamon, cloves, cardamom.
3. Saute onion, tomato, ginger, garlic, chillies, coriander leaves, mint leaves.
4. Grind to a smooth paste adding coconut. Set aside.
5. Heat oil in a cooker. Saute bayleaf, black stone flower, onion. Add all the vegetables.
6. Add the masala paste, salt and water. Mix well till aromatic.
7. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
8. Fluff the rice gently. Serve with raitha. 

METHOD - STEP BY STEP PICTURES

Wash and soak raw rice for 15 minutes. Wash and chop vegetables, onion, tomato. Heat oil in a kadai. Saute cinnamon, cloves, cardamom, onion, tomato, ginger, garlic, red chilli, green chilli, mint and coriander leaves. Lastly add coconut and switch off the flame. Cool down. Grind to a slightly coarse and thick paste. Set aside. Heat oil in a cooker base. Saute bayleaf, kalpasi. Add the chopped onion, chopped vegetables, salt and ground masala paste. Saute for a minute till nice aroma wafts through the house. Add water and mix well. Check for salt and spice taste. Pressure cook in low flame for one whistle. Open the cooker after the steam is released. Fluff the rice gently and serve hot with raita.

Note

Adjust the quantity of chillies as per your taste. For variations, you can grind all the ingredients raw without sauting. But the taste and flavor would be completely different. Water quantity varies based on the rice we use. For basmati rice, soak it for 15 minutes and use 1: 1.5 cups of rice and water. For jeera rice, 1:2 ratio without soaking. For most of the Karnataka rice varieties, Sona masoori rice is used. So I have used the same in this recipe. You can also use knol khol / Kholrabi along with other vegetables. Some hotels use this veggie too.

  
  Easy and yummy hotel style Karnataka rice is ready to serve. Enjoy with onion raitha !

Continue Reading...