Potato Fry

I have so many recipes using Potatoes. I found this recipe in one of the Facebook Groups and I tried it immediately and it came out awesome.I am sure you can try it out with any other Tuber and it will work just fine.

Ingredients

Potatoes - 4 (Sliced into Discs with Skin on)
Turmeric Powder - 1/4 Teaspoon
Chilly Powder - 1 Teaspoon
Coriander Powder - 1 teaspoon
Ginger Garlic Paste - 1/2 Teaspoon
Water - 1/2 Glass
Garam Masala - A generous Pinch
Salt - To taste
Oil - To Tawa Fry

Ingredients

• Wash the Potatoes well and place them in a Pressure cooker.
• Add all mentioned ingredients except Oil and Water and mix it well.
• Add add the water and mix it.
• Cover the Lid and put the weight on and allow it to cook for 1 whistle.
• The moment the 1st whistle starts whistle off the stove.
• Allow the pressure to cool down on it own. 
• Then you open the cooker, you will find that the Potatoes are done correctly.
• Meanwhile, warm a Pan and add 2 Tablespoon of Oil.
• Once the Oil is hot, take each piece of Potato and arrange them on the pan.
• Cook it for 3-5 minutes till it gets a nice Colour, do remember to flip it in between so both sides are Cooked well.

Kala Channa Pulav with Coconut Milk (Black ChickPeas - Coconut Milk Rice)

I had soaked some Black Chickpeas and made second 2nd Milk, so I decided to use them together. Believe you in me the End result was Yummy. Its So easy and is a One Pot Dish. 

Ingredients

Onion - 1 (Medium, Chopped)

Tomato Puree - Made from 1 Tomato (You can chop and add it too or skip this completely)

Red Chilly powder - 1 Teaspoon

Ginger Garlic Paste - 1/2 teaspoon

Garam Masala - 1/4 Teaspoon

Soaked Black Chickpeas - 1/4=1/2 Cup (Depending on your reference, I used 1/2 Cup)

Green Chilly - 1 Slit

Rice - 1 Cup (Washed and Soaked in 1/2 cup of water for 30 minutes)

Think Coconut Milk - 2 Cups 

Oil - 1 Tablespoon

Salt - To taste 

Ingredients

• Heat some oil in a Pressure cooker, once the OIl is hot add some onions and fry them till they are translucent.
• Then add the Tomato Puree and saute, add the Ginger Garlic paste. 
• Cook till the Tomato is done and then add the Chilly Powder and Garam masala and saute.
• Add the Black chickpeas to this and saute well.
• Allow it to cook for 5 minutes till the masala is cooked well.
• To this add the coconut milk, required Salt and soaked rice and cover it with a lid.
• Cook it for 4 whistles and then switch off the flame and allow it to cool of its won.

Notes:

• If you are using store bought Coconut Milk, add water and make it really thin.
• I made coconut milk at home. Grate the coconut and add it to boiling water and set aside for 10 minutes. Then pass it through a muslin cloth and squeeze the milk and use. I used 1/2 medium coconut and 3 cups of water. I used 2 cups of coconut milk for this rice.
• Take a tall vessel as the milk may spill.
• It is easier to make in a electric rice cooker. Add the rice and coconut milk in the electric cooker. In a kadai,do the sauté of masala and onion and add it to the Rice coconut mixture in the cooker and cook. 
• My rice usually takes 2.3 cups of water to get cooked so I have used 2 cups of coconut milk and 1/2 cup of water.
• Depending on your ice, adjust the amount of liquid. 
• You can add Mint leaves if your want.

Kuthiraivali  Sambhar Sadham (Barnyard Millet - Lentil Rice)

One more Little Millet recipe. I saw this recipe on TV and tried it immediately the next day. Believe me you cannot make out the difference between Rice and Millet. This is a nice way to include more little millet into our diet. I have added whatever vegetables were available in my kitchen.

I have made this in Electric Rice Cooker and open vessel and it comes out well for me. However, when I tried this in cooker, it got burnt. I will try this again in cooker and share my results.

Millets are considered to be very healthy and is highly recommended for Diabetic and weight watchers.

Click here, For more recipes using Millets

Ingredients
Barnyard Millet - 1 Cup
Yellow Moong Dal - 1/4 Cup (Lentils)
Onion - 1 (Chopped)
Tomato - 1 (Chopped)
Ginger Pods -  6 Pods
Bottlegourd - 1/2 Cup
Carrot - 1 (Chopped)
Cauliflower - 2 Florets (Chopped)
Red Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - 1/4 Teaspoon
Ghee or Clarified Butter - 1 Tablespoon (Optional)
Oil - 1 Tablespoon
Slat - To taste
Mustard Seeds - 1/4 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Corinader leaves - For garnishing

Method

• Wash and soak yellow Moong Dal for 15 minutes in 1/2 Cup of water.
• Wash and soak the Millet for 15 minutes in 2.5 Cups of water.
• In a large vessel, heat the Oil, then add Mustard seeds and allow it to crackle.
• Then add Cumin seeds and then add Onion and saute it till done.
• Once it is done, add Tomatoes and cook till it is done.
• Then add the vegetables, Garlic and saute for couple of minutes.
• Then add Red Chilly powder, Coriander powder and turmeric powder and saute for couple of minutes.
• Then add the water (in which Millet and Dal is soaked) and allow it to boil.
• Once the water starts boiling add the soaked Yellow Moong dal and Millet.
• Cover it with a lid and cook.
• Stir it occassionally, and add Salt to taste.
• Cook it till the Millet and Dal is done.
• I will be done in 8-10 minutes.
• Once it is done switch off the flame and add finely chopped Coriander Leaves and Ghee and stir and serve.

 

Poondu Gravy (Garlic Gravy)    

Of late, I  have started a liking towards other gravies beyond Dal. I already have a recipe of Poondu Kulambhu in my blog, however, in this recipe you can incorporate lots of Garlic . I also find it visually appealing as the Garlic is Grinded and does not float which is something I am not too comfortable with.

                                                                                                            
                                   
Ingredients
Onion - 1 (Large, Peeled)
Tomato - 1 (Medium, Blanched)
Garlic - 20 -25 Pods (Peeled)
Oil - 2 Tablespoons (I used Gingelly Oil)
Red Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Black Pepper Powder - A generous Pinch
Fenugreek Seeds - a Pinch
Tamarind Juice - 1/2 Cup (Made from soaking a gooseberry sized Tamrind in 1/2 cup of Water)
Currly leaves - Few Leaves
Salt - To taste

Method

• I have used a food processor for all the chopping work as I wanted them to be finely chopped. If you dont have a food processor you can Pulse them in mixer for a second and ensure that they are not completely pureed but it is chunky.
• Place the Onion and Garlic and pulse them in Food processor or Mixie so they are chunky.
• Puree the Tomato after removing the skin and I also added curry leaves to it and pureed.
• Now place a kadhai on stive and add the onion.
• Once the Oil is warm, add the fenugreek and immediately add the Onion - Garlic Mix and saute till they are cooked.
• This may take sometime between 5-8 minutes.
• Then add the Tomato puree and add the salt and cook for 2-3 minutes.
• Once you add the Tomato the mixture will begin to boil so be careful.
• Once the Tomato is done, add the Dry masala Powders (Turmeric, Coriander nad red chilly powder) and saute.
• Saute till the raw flavour of the masala is gone or till the oil oozes out.
• Now add the Tamarind pulp and mix it well.
• Check for salt and cover it with a Lid.
• Cook till the Tamarind Juice is cooked and the Oil separates from the gravy.
• Add the Black pepper powder and serve with Rice and Appalam.
• It also goes well with Appam, Dosa, idli etc.

Brown Rice Vegetable Pulav

The moment I hear the recipe name the one thing that comes to my mind is the Brown Rice ad with Chef  Sanjeev Kapoor. So I was always wanting to experiment different cuisines with Brown Rice. So some time last week, I made my first try with BR Veg Pulav and it tasted really good. So I felt motivated and tried with Brown Rice Dal Khichdi which was also yummy. I will share the BR Khichdi recipe sometime next week.

You can add any vegetables, Masalas that you have in your pantry. I have used what was available in my pantry on that. I have mildly spiced, if you want to make spicy, adjust to your preference.

Even though its seems like lot of work, it is not, each step will take a minute to 2 to complete. If your Rice is ready you can prepare this dish in less than 10 minutes.

Ingredients

Brown Rice - 1 Cup (Washed and Soaked in 2.5 cups of water for 30 minutes )
Onion - 1 (Medium, thinly sliced)
Cauliflower - 1/4 Cup (Broken into small florets)
Green Chilly - 1 (Slit)
Ginger Garlic Paste - 1 Teaspoon
Paneer or Cottage Cheese - 1/4 Cup (Cut into 1" cubes)
Potatoes - 1 (Large, washed and cut into 1" cubes)
Cinnamon, Cloves, Bay leaves, Aniseed - 1 Each
Green peas - 2 Tablespoon (Boiled)
Red Chilly Powder - 1 Tablespoon
Green Coriander Leaves - 1 Tablespoon (Finely Chopped)
Mint leaves - 2 tablespoon (Washed and roughly chopped)
Salt - To Taste
Oil - As required
Clarified Butter/Ghee - 1 Tablespoon (Optional)

Method

Cooking the Rice:

• In usually soak my Brown Rice in 3 Cups (For a Cup of Brown Rice) for 15 minutes and cook it for 5 whistles in a pressure cooker.
• As I was making Pulav, I reduced the water by 1/2 Cup and increased the soaking time. So for this pulav I soaked 1 Cup of brown Rice in 2.5 Cups of water for 30 minutes and cooked for 5 whistles.
• The above is only an indication and may change depending on your quality of Rice and maturity of rice etc.
• I have used authentic thick brown Rice and not Brown Rice Basmati Rice. You can use any Brown Rice variant that is available/you like.
• So cook the Brown Rice and keep it aside.

Cooking the Veggies:

• Place a tava/Kadhai on stove and add a tablespoon of oil and arrange the Potato cubes.
• leave on one side for 2-3 minutes and then flip it cook.
• If you think it is taking too long to cook, then cover the tava with a lid.
• Once the potatoes are half done, arrange the Paneer and cauliflower also and cook till the Potatoes,cauliflower and Paneer are done and gets a nice colour.

Onions and Spices:

• Meanwhile, place another Kadhai/Wok and add a little more than a Tablespoon of oil.
• Once the Oil is warm, add the Whole Garam masala (Cinnamon, Cloves, Bay leaves, Aniseed) and saute till they are done. This may take couple of seconds.
• To this add the onions and saute till they are done.
• Then add the Mint leaves, Ginger Garlic Paste and Saute for a minute or two.
• Add the Red chilly powder and saute it around and to this add the boiled Green peas and Saute.
• Now add the sauteed veggies also to this (Potatoes, Cauliflower and Paneer) and saute it around a bit.
• Ensure that you maintain the shape of these veggies and don't mash them.

The Final touch:

• After tossing all veggies together, add the cooked Brown Rice and toss it around.
• Cover and cook for a minute or two to just allow the veggies and rice to come together.
• Garnish with Green Coriander leaves and pour a tablespoon of rice.
• Enjoy your Yummy and Healthy Brown Rice.

 

Tomato Rasam 

Tomato rasam does not need any introduction at all. It tastes Yum and I feels so satisfied when I drink some Rasam. I have posted other varities of Rasam in my blog. 

Ingredients

• Tomato – 2 (Large, Finely Chopped, Keep 1 Tablespoon of Chopped Tomatoes aside)
• Oil – 1 Teaspoon
• Garlic – 2+2 Pods (Peeled and Crushed)
• Mustard Seeds – ½ teaspoon
• Dry Red Chilly – 1
• Curry leaves – 4 (Finely Chopped)
• Cumin Seeds – ½ Teaspoon
• Pepper Corns – ½ Teaspoon
• Coriander Leaves – Few Sprigs (Finely Chopped)
• Tamarind Pulp – Extracted from Gooseberry Sized tamarind soaked in 1/2 Cups of Water for 15 minutes and extracted.
• Tuermeric Powder – A generous pinch.
• Salt – To taste
• Sugar – ¼ Teaspoon
• Asafoetida or Hing – A generous Pinch

 Method

• In a mixer, add red chilly, Cumin Seeds, pepper corns, Garlic and grind it.
• Heat some oil in a vessel and add the Grinded Masala and Sauté and then add Tomato and sauté.
• Add salt and cook till the Tomatoes are completely done and become mushy.
• If you want to save some cooking time, you can also grind Tomato and Add and cook it.
• Once the Tomato is all cooked, add the 1 Tablespoon of Tomatoes that we had set aside, Tamarind Pulp and add little less than required amount of water

• May be 2-3 Cups of Water depending on the Tanginess of Tomato and Tamarind etc
• Retain 1/2 cup of Water from the required amount of water. 
• To this add Sugar/Jaggery, and Turmeric Powder and allow it to Boil.
• Let it boil till the raw Flavor is gone.
• Meanwhile lets prepare the tadka/Seasoning, Heat a Tadka Pan/Pan with a teaspoon of Oil/ghee.
• Once the oil is heated, add the Mustard seeds and allow them to splutter.
• Then add 2 pods of Crushed Garlic, Curry Leaves, Asafoetida and switch off the flame and keep this aside.
• Once the raw flavor is gone, add the 1/2 Cup of water and the 1 and mix well.
• Switch off as soon as you see the water bubbling (Don't Over Boil it)
• Add lots of chopped Coriander Leaves and the prepared Seasoning,  and immediately cover with a lid
• Enjoy with Rice. 

Note

• Adding Jaggery/Sugar add depth of Flavor to the rasam.
• Always add Chopped Coriander after switching off the stove and immediately cover it with a lid to pack the flavors.
• Usually I make Rasam using the above method where I do not add all the Water required for the Rasam during cooking. I add the Tamarind and Half of required amount of water and boil it till the Raw Flavor is gone, then towards the end of the cooking add the remaining water and just cook till it starts to boil and then switch off.
• This way of cooking, enhances the Tastes and Flavor of rasam, try this method once and you will stick to this method only. 

Yam - Cow Peas (Black Eyed Beans) Curry AKA Senai Karamani Kuzhambhu(Kulambhu)

I have already written enough about my love for South Indian Gravy. Look at a variety of SI curry recipes here. This gravy is a lovely combo of Yam and Cow peas and they just taste amazing. Nevertheless to say, it goes well with Rice , but I love it with Dosa. Make slightly thicker, soft Dosa and have it with this gravy, then you will know what I am talking about.

Ingredients

Yam - 250 Grams (Peeled and chopped into 2" Pieces)
Cow Peas - 1 Handful (Washed and Soaked for at least 6 Hours)
Onion - 1 (Large, finely Chopped)
Tomato - 1 (Medium, Finely Chopped, preferably Country Tomato)
Garlic - 4 Pods (Peeled and roughly Crushed)
Ginger - 1/2" Piece (Peeled and Crushed)
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - 1/8 Teaspoon
Yam - Lemon Size (Soaked in a glass of warm water)
Oil - 2 Tablespoon (Preferably Gingelly Oil)
Salt - To taste
Jaggery  -  1/2' Piece
Curry Leaves - 2 (Torn into pieces)
Mustard Seeds - 1/2 teaspoon
Fenugreek Seeds - 1/4 Teaspoon

Method

• Pressure cook the Karamani or Cow peas till done. It took me 6 whistles.
• Meanwhile, Boil some water, add turmeric and cook the Yam till it is almost done.
• Strain the Yam and roughly Mash it. Don't mash it too much.
• Place a kadhai on the stove and Add the Oil.
• Once the oil is hot add the Mustard Seeds and allow it to splutter and then add the fenugreek seeds and Curry leaves.
• Immediately add the Onions and cook till the onions are done. 
• Add the Garlic and Ginger and Saute.
• Add the tomatoes and add the salt.
• Cook till the tomato becomes mushy and almost dissolves.
• Now to this add the Recd Chilly powder, Coriander Powder, turmeric powder, Cooked Cow Peas and Mashed Yam.
• Cook it for a minute or 2.
• Extract the Tamarind Juice from the soaked Tamarind and add it to the coking mixture.
• Approximately add 1 Cup of tamarind pulp, however this depends on your quality of tamarind, your soaking time, your taste preference etc.
• Allow the Mixture to boil and add a piece of Jaggery and mix well.
• Cook till the raw flavour of everything is gone.

Notes

• Cooking the Yam in tamarind Pulp will ensure that the Itchiness of the Yam is gone, however if you are worried then after cutting the Yam soak it in the water which you get while washing the Rice. 
• Soaking it in that water for 15 minutes will remove the Itchiness.
• Another technique that I also follow is to add a small piece of Tamarind in the water while cooking the Tamarind. 
• It should be a every tiny piece or else the Tamarind will not get cooked. 
• In my opinion this gravy tastes nice if it is thick and not so watery and also I prefer not to add too much of Tamarind Pulp as it will mask the other flavors.

Lunch Menu 18: Ennai Kathirikkai Kuzhambu (Stuffed Brinjal Gravy), Beans Paruppu Usli and Rice 

It is been quite long time that I posted a Lunch Menu, This is a simple Lunch Menu.

Click on the links for the recipe:

• Ennai Kathirikkai Kuzhambu (Stuffed Brinjal Gravy)
• Beans Paruppu Usli (Recipe Coming Soon)

Malai Kofta 

I have posted the Healthy Version of Malai Kofta already, this is the way of actually making Malai koftas. No doubt, these will taste double awesome.

Ingredients

For the Kofta:

Paneer or cottage cheese - 250 grams (Crmbled)
Potato - 1 (Medium, peeled, boiled and mashed - I did not add it as I was able to work with the Paneer, however if you are trying this for the first time, then use mashed Potato)
Green Chillies - 1 (Finely Chopped)
Ginger - Garlic Paste - 1/4 Teaspoon
Rice Flour or Maida or Corn Flour or Bread - 2 tablespoon or 2 slices made into crumbs
Salt - To taste
Oil - as required (Usually it is ssupposedto be deep fried, however I did shallow Fry)
Sooji or Bread Crumbs - To coat the Koftas

For the Gravy: 

Onion - 1 (Big, Boiled and made into a paste)
Cashew Nuts - 10 Nos (Boil it in some warm water and grind into a paste)
Tomato - 1 (Medium, Blanched and skin peeled and pureed)
Ginger - Garlic Paste - /2 Teaspoon
Red Chilly Powder - 1 Teaspoon
Garam Masala - 1/4 Teaspoon
Milk - 2-4 tablespoon 
Salt - To Taste
Oil - 2 Tablespoon (I used Olive Oil)
Kasoori Methi - 1/2 Tabelspoon
Fresh Cream - 4 Tablespoon

Method

• Place the grated Paneer,Ginger garlic paste (1/4/teaspoon),,salt and green chillies and mix well.
• Add Corn Flour little by Little till you are able to knead it into a dough.
• Prepare Koftas using this prepared mixture and make them into koftas.
• Coat the koftas with Bread crumbs or Sooji. 
• Deep fry it or shallow fry it as per your choice. 
• Remove them and place them in a paper towel. 
• In a pan, add some oil and add Onion paste and cook well.
• Once it is cooked, add the Ginger garlic paste, Tomato purée and cook well.
• Once it is cooked add the Garam Masala and Red Chilly powder and cook till the raw flavour leaves.
• Now reduce the flame and add the Cashew paste and cook till the raw flavour of cashew goes completely.
• This may take 3-4 minutes
• Now add Milk and cook on low flame and cook.
• Crush the Kasoori methi and add it to this.
• Add salt and adjust the consistency to suit your need.
• To this add the Kofta and cook for a minute and serve immediately.
• Place the Gravy and kofta together only minutes before you serve. 

Dal Palak - Spinach Dal Curry 

A bowl of Dal and Rice can be more satisfying than anything in this world. I  usually like to add some Spinach, Bottle Gourd, Ridge Gourd etc. So this recipe is Dal Palak which is a very famous Dish.

Ingredients

Spinach - 1 Bunch (Washed and Chopped)
Garlic Pods - 3 Nos (Chopped)
Channa Dal - 1/2 Cup (Washed and Soaked for at least 30 minutes)
Onion - 1 (Medium, finely Chopped)
Chilly Powder - 1 Teaspoon
Salt - To Taste
Oil - 1 Teaspoon
Ghee - 1/2 Teaspoon (Optional)

Method

• Wash and cook the Gram Dal with enough water for 6 whistles or till done
• Let the pressure come down on its own.
• Meanwhile, heat a teaspoon of oil in a kadai and add onion and saute.
• After a minute add the Garlic pods and saute.
• Cook till the onion is done.
• Then add the chopped Palak and saute and cook till it is cooked.
• Now also add the Chilly Powder and salt and saute.
• Now add the cooked Gram Dal along with the water.
• Allow it ti simmer on low flame for 8-10 minutes.
• Dont cover and cook as Greens should never be covered and cooked.
• After everything comes together, switch of the flame and add a spoon of Ghee if required and serve. 

Curd Rice 

You may think what is the need for recipe to make  a curd Rice. But believe me Making Curd and Curd Rice has some tips and tricks.

The recipe I have given will work if you plan to pack Curd rice for lunch or you plan to make it ahead and keep, If it is for immediate consumption you can use as much as curd as required curd and 2-3 Tablespoon of Milk.

Ingredients

Cooked Rice - 1/2 Cup
Curd - 4 Tablespoon
Milk -  1/4 Cup
Oil - 1/4 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Cashew-nuts - 6 (Optional)
Pomegranate - 3 Tablespoon
Ginger - 1 Inch (Finely Chopped)
Green Chillies - 1 (Finely Chopped)
Green Coriander - Few Sprigs ( Finely Chopped)
Salt - To taste

Method 

• Add required salt to the Rice and using a ladle mash it well.
• Then add the milk and mix well.  Adjust Milk according to the consistency. 
• To this add the curd and mix well.
• meanwhile heat a tadka pan and heat oil.
• Once the oil is hot add mustard seeds and allow it to splutter and then add cashew nuts and switch off the flame.
• After switching off the flame add Green Chillies and Ginger and give it a stir.
• Add this to the prepared Rice and then add Chopped coriander Leaves, Pomegranate seeds. 

Notes:

• Wash and soak rice for 30 minutes in 1.5 cups of water and cook for 6 whistles . I usually use 2.5 cups of water to cook rice regularly and I cook for 5 whistles. 
• So take extra water and cook as we want the rice to be cooked well. 
• Adding Milk and curd will ensure that the curd rice is not sour when you serve it. 

Lunch Menu 16 - Lemon Rice, Tamarind Rice, Curd Rice and Potato Fry 

I have already spoken so much about how much I like Mixed Rice, so Today's Lunch Menu is combo of Mixed Rice. Usually we make this for Aadi festival.

Click on the below link for the recipes

• Lemon Rice
• Tamarind Rice
• Curd Rice
• Potato Fry 

Tamarind Rice/Puliyogare/Puli Sadam

Yum, Yum and Yum. I am generally a great fan of Mixed rice then standard Rice and Sambar. However everyone in my house likes Rice, Dal or Sambar.

In terms of Mixed rice, I make Lemon Rice and Fried Rice quite often. When it comes to tamarind Rice, I just cant eat it made with Store bought powder or paste as according to me they taste nothing close to home prepared Tamarind Paste.

You can make and store them for about a month  however I am a firm believer of making it fresh and consuming. I usually make the paste in evening and allow it to sit overnight and mix it with rice in the morning and have the rice in afternoon. Keeping the paste overnight ensures that the Dal and peanuts gets the tangy flavour. Mixing the rice and keeping it till afternoon ensures that the flavour is enhanced in rice too.

Ingredients

Cooked Rice - 4 Cups
Channadal/Gram Dal - 1 Tablespoon
Chilly powder - 1/4 Teaspoon
Green Chilly - 2 Nos (Chopped)
Coriander Powder - 1 Teaspoon
Cumin powder - 1 Teaspoon
Curry leaves - few
Fenugreek Seeds - a Pinch
Hing or Asafoetida - a Generous pinch
Mustard seeds- 1/2 teaspoon
Red Chilly - 3 Nos
Tamarind juice - 1 Cup
Turmeric Powder - 1/4 Teaspoon
Roasted Groundnuts - 4 Tablespoon (As per taste, I have added more so you can something between 1 Tablespoon to 4 Tablespoon )
Oil - 3 Tablespoon (Gingelly Oil Preferably)
Salt - To taste

Method

• Heat Oil in a pan and add the Mustard seeds and once they splutter add the Red Chilly and saute for a minute.
• Then add Fenugreek seeds, channa dal, peanuts and cook them.
• Then add curry leaves, Asafoetida,green chilly,turmeric powder and add the Tamarind Juice.
• Then add Chilly powder, Coriander powder and Cumin Powder and mix them.
• Cook the gravy till the Oil oozes out which may take about 10-15 minutes.
• Once the Oil oozes out, stir it again and cook it for again 10-15 minutes and add salt.
• Cool the mixture and mix with Rice and serve with potato Fry.

Notes:

• The important component of the Tamarind rice is cooking of Rice. So I am sharing how I make Rice for Tamarind Rice.
• I usually use Boiled Rice to make Tamarind Rice as it has a better flavour and gives a good texture.
• For regular use I use 1:2.5 Ratio of Rice:water and soak them for 15 minutes before cooking them.
• While making Tamarind I use 1:2, Rice and water and soak my Rice for 30 minutes.
• Once the Rice is cooked, I take a Broad plate and add the Cooked Rice in it and allow it to cool down completely.
• The Broader the plate the better the texture of rice.
• To spread the rice you can use a fork if you are a beginner so you wont make the Rice all mushy.
• Once the Rice is completely cooled down, add the cooled Down Tamarind paste and mix carefully not to break the Rice.
• It is also important that you taste the rice and acordigly add Tamarind paste and salt if required. 

Krishna Jayanthi Recipes - Janmashtami Recipe Collection 

Krishna Jayanthi/Janmashtami is celebrated this year on 17th or 18th August 2014 depending on you are a saivaiite or vaishnavite.

Immaterial of when you celebrate it, Krishna Jayanthi is so much fun. Drawing of those small Krishna feet, Bhajans, loads and loads of sweets and savory to eat, I just love it

I have given a collection of Krishna Jayatnhi Recipes. Happy Krishna Jayanthi.

Click on the Below links for the recipes:

• Thattai
• Seedai
• Boli/Poli
• Pal Kozhukattai/Paal Kozhukattai with Jaggery
• Kesari
• Pull Halwa
• Gulab Jamun
• Kaju Katli
• Semiya Payasam

Curry Leaves Gravy - Karruvepillai Kuzhambhu

I love curry Leaves, their wonderful aroma is something I love. I already have the recipe for Curry Leaves Powder/Karruveppillai Podi on my blog. I was craving for the Karruveppillai Kuzhambhu one day, so I made this and had with some Rice and Appalam. They tasted out of the world.

Ingredients

To Grind into a paste:
Gram Dal  - 1 Tablespoon
Urad Dal - 1/2 Tablespoon
Pepper - 2 Tablespoon
Cumin Seeds - 1/2 Teaspoon
Dry Red Chilles - 2 Nos
Asafoetida - a Generous Pinch
Curry Leaves - 1 Cup

For the Gravy:
Tamarind Extract - Gooseberry size soaked in 1 cup of warm water 
Onion Shallots - 15 - 20 shallots
Mustard Seeds - 1/2 Teaspoon
Garlic - 15-20 Pods
Oil - 2 Tablespoon (Preferably Gingelly Oil)

Method

• In a pan, add one teaspoon of oil and dry roast the ingredients in the following order, Gram dal, urad dal, pepper,red chillies and cumin.
• Roast them till you get a nice aroma. 
• Just a second before switching off the flame add the curry leaves and asafoetida and immediately switch off the flame.
• Cool it and grind into a smooth paste and add water if required.
• Now warm 1 tablespoon of Oil in a pan and add mustard seeds and allow it to splutter.
• Then add the Onion shallots and Garlic saute them.
• To this add the Tamarind extract, The paste that we prepared, salt and cook them.
• Based on the water you have added to make the paste, you may add some water. 
• Cook till the oil oozes out from the gravy.

Yellow Moong Dal Khichdi

Khichdi is a famous dish in may parts of India. However I got introduced to it only post my wedding. It is very similar to our South Indian Pongal, however it is much lighter.
My hubby says that Khichdi is usually served at his place when someone is sick as it is easy to digest.

It is very easy to prepare and they are many variations to this. Today I have shared the Basic Moong Dal Khichdi. To this you can add simple Tadka, Vegetables etc

Ingredients

Rice - 1 Cup
Split Yellow Moong Dal - 1/2 Cup
Hing/Asafoetida - A generous Pinch
Ghee - 1/2 Teaspoon (Add more as per your wish,usually they add lots of ghee)
Cumin Seeds - 1/2 Teaspoon
Green Chilly - 1 (Slit)
Salt - To Taste

Method

• Wash The rice and Yellow moong dal and soak it in 5 cups of water for 30 minutes
• Then cook them in a pressure cooker for 3 whistles or till it is done well.
• Allow the pressure to settle on its own.
• Meanwhile warm Ghee and once it is warm add Cumin seeds and allow them to splutter.
• Switch off the flame, add asafoetida, Green chillies and saute for the minute.
• Add the tadka to the cooked rice-Dal mixture, add salt and mix it well.
• If you want you can add some more warm Ghee. 

Kalan - A Kerala Delicacy 

Another curd based dish from God's own country. This is my favorite curry. I make it little spicy as it like it that way. You can add any vegetable of your choice or have it without vegetable and either way it tastes good.

Ingredients
Raw Banana - 1 (Deskinned,cut into cubes and put it water to avoid discoloration)
Curd - 1 Cup (Beaten)
Turmeric Powder - 1/4 Teaspoon
Black Pepper Powder - 1/2 Teaspoon

For Tempering:
Coconut Oil - 1/2 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - Few

To Grind:
Coconut -1/2 Cup
Green Chillies - 6
Cumin Seeds - 1/2 Teaspoon

Method

• Grind all the ingredients given under "To Grind" into a smooth Paste.
• In a pan, place the Curd, turmeric powder and black pepper powder and cook it on a low flame till comes into a chutney consistency.
• In another pan, add little water (Say a cup) and cook the raw banana in it.
• Once the Raw Banana is 3/4th cooked add the salt, prepared yoghurt and coconut paste and cook on a low flame till the raw flavour of the coconut is gone which should be 2-3 minutes.
• In a tadka pan, warm some coconut oil and splutter some mustard seeds and curry leaves and add it to the prepared Kalan.
• Have it with Rice and Papadam. 

Notes:

• Always cook the curd on low flame or it will curdle.
• Adjust the green chillies to your taste.
• You can use Yam, ash gourd also. 

Lunch Menu 14 - Paruupu Urundai Kuzhambhu, Keerai Poriyal, Mango Pacchadi,Kuzhipaniyaam,Rasam,Vellam Pal Kozhukattai 

Click on the Links below for the Recipe:

• Paruppu Urundai Kuzhambhu (Recipe coming soon)
  
• Rasam
• Mango Pacchadi
• Keerai Poriyal (Recipe coming soon)
• Kuzhipaniyaram
• Paal Kozhukattai (With Jaggery) 

Lunch Menu 13 - Jeera Pulav, Dal Tadka, Rava Kesari, Ulundu Vadai and Raw Mango Pachadi 
This week lunch is very simple and everything can be prepared within 45 minutes to 1 hour.

Click on the Below Links for the recipe:

• Jeera Pulav
• Dal Tadka
• Rava Kesari
• Mango Pachadi
• Vadai 

Paneer Biriyani 

I am huge fan of Paneer, so I wanted to make a Biriyani using Paneer. This recipe is the outcome of that thought.

Ingredients
Onion - 1 Big (Sliced)
Bay Leaf- 1
Black Cinnamon - 1
Green Peas - 1/2 Cup (Optional)
Rice - 1 Cup (I have used Basmati Rice)
Water - 2 Cups (Depending on how much water your rice takes to cook)

For the Marinade:
Thick Curd - 2 Tablespoon
Paneer - 250 grams
Red Chilly powder - 1 Tablespoon
Corinader Powder - 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Garam masala - 1/2 Teaspoon
Ginger Garlic Paste - 1 Teaspoon
Salt - As per taste

Method

• In a mixing bowl add all the ingredients given under "for the marinade" and oat the Paneer well and leave it for 15-30 minutes.
• Wash and soak the rice in 2 Cups(or as appropriate to your rice)  of water for 30 minutes. 
• In a pan, warm some oil and add bay leaf,black cinnamon and add the sliced Onion.
• Cook till the onion is done, reduce the flame and to this add the prepared Paneer with the marinade and cook till.
• Cook till the Paneer is roasted slightly and the raw flavour of the marinade masala is gone. 
• To this add the water in hich you have soaked the rice and ad the required amount of salt and let it boil.
• Once the water starts boiling, add the soaked Rice and Green peas (if using) and stir once and cover it with the lid.
• Cook till the Rice is done, stirring intermittently.
• Serve Hot with Onion Raita.