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Thursday, August 29, 2019

Paruppu Thogayal / Paruppu Thuvaiyal / Thuvaram Paruppu Thogayal / Toor dal Thogayal / Chutney/Thogayal Recipes

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Paruppu Thogayal
Ingredients
Thur dal/Thuvaram paruppu - 1/4 cup
Grated coconut - 1 tbsp ( heaped)
Red chillies - 2
Whole black pepper -10
Salt to taste
Hing - 1/4 tsp
Tamarind a very small piece
Oil - 1 tsp




Method
Heat oil in a pan add thur dal and fry till light brown.
Now add the pepper,red chilly,tamarind,salt,hing and coconut,fry till coconuts slightly changes colour.Cool the mixture and put this in a blender/mixi jar pour very little water and grind to a thick smooth chutney.
Best served with Vendhaya Kanji or Plain rice.

For more Thogayal/Chutney recipe click HERE


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Monday, August 26, 2019

Clear Chicken Soup Recipe / Chicken Clear Soup / Soup Recipes - Instant Pot Soup Recipe

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Clear Chicken Soup
Ingredients
Sesame oil - 1 tsp
Chopped onion - a handful
Ginger and Garlic paste together - 1 tsp
or add chopped ginger/garlic
Chopped tomato - 1 small
Chopped coriander leaves for garnish
Salt and Pepper to taste
Cumin powder - 1/2 tsp
Turmeric powder - a generous pinch (Optional)
Finely chopped boneless chicken - 1 cup
Organic Chicken broth - 32 oz carton
Method
Heat oil in an instant pot saute onion,ginger/garlic for 1 minute.
Add the jeera powder,salt,pepper and tomato saute till tomatoes are soft.
Add the chicken and saute for 2 minutes.Pour the stock and cook it in soup mode till done.
Garnish with chopped coriander leaves and serve hot.

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Thursday, August 22, 2019

Boiled Urad Dal Murukku / Urad Dal Murukku / Cooked Urad Dal Murukku / Minapa Pappu Jantikalu

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Boiled Urad Dal Murukku
Ingredients
Skinless urad dal - 1/2 cup
Water -1 cup ( to cook the dal add little more water if needed)
Rice flour - 2 &1/2 cups
Salt - to taste ( around 1 & 1/8 tsp)
Hing - 1 tsp
Jeera/Cumin seeds - 1 & 1/2 tsp
Melted butter - 2 tbsp
( i used only 1 & 1/2 tbsp)
Water as needed to make a smooth crack free dough)
Oil to deep fry


Method
Wash urad dal take a pressure cooker add the dal and water,pressure cook till soft.
While still warm mash the urad dal well using a masher or your hand.
Put all above ingredients into the mashed dal..Add the melted butter & mix it till it forms crumbs.Pour water little by little & make a soft dough.
Heat oil in a pan,take some dough & fill it into the murukku mould.Press this directly into the hot oil or press it back of a flat ladle and gently flip it into the oil.
In medium high flame deep fry them till light brown colour place it on a kitchen towel to remove excess oil if any.
Cool completely before storing it in a air tight container.
Note:
a) Always keep the dough covered with a wet cloth or plate to avoid drying.
b) This murukku is usually slightly brown so do not over fry.
c) Fry these is medium high flame otherwise murruku will absorb too much oil.
d) Usually too much butter is not needed for this murukku.

Recipe for Thenkuzhal murukku click HERE 


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Wednesday, August 21, 2019

Dharwad Peda / Dharwad Pedha / How to make Dharwad Peda

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Dharwad Peda
Yields: 25 pieces
Ingredients
Fresh paneer crumbled - 3 cups
For homemade Paneer,Indian cottage cheese recipe click HERE 
Sugar -8 tsp + 3 tbsp for dusting
Milk - 14 tbsp
Ghee - 1 tsp heaped
Cardamom powder - 1 tsp


Method
Take a non stick or heavy bottomed kadai pour ghee add the crumbled fresh paneer,2 tbsp milk and 2 tsp sugar and start to fry in medium flame.
Keep frying by adding sugar and milk in intervals ( save 4 tbsp of milk to add it at the last) till paneer turns golden brown ( DO NOT BURN).
Cool the paneer add cardamom powder and transfer to a mixi jar.
Dry grind to a smooth powder,transfer to a plate.
Heat a kadai add the paneer mixture remaining 4 tbsp of milk and give a quick stir till everything is combined,switch off the stove.
Once the mixture has cooled divide the portion and shape it to a cylinder or any shape of your choice.
Add 3 tbsp of sugar in a plate roll each peda into sugar to make sure all sides are well coated.
Arrange it on a plate and enjoy!

Note: 
a) Make sure you fry the pane-er in low or medium heat otherwise they may burn.
b) Shape the peda into any size or shape of your choice.
c) Add or reduce milk according to the dryness of paneer.
d) Store it in refrigerator.
e) This is an interesting recipe from karnataka


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Tuesday, August 20, 2019

Kale Rice / Easy Kale Rice / Simple and Quick Kale Rice / Sauteed Kale with Rice / Rice Recipes

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Kale Rice
Ingredients
Kale leaves - 6
( Remove hard stems and chop finely)
Salt  and Pepper powder to taste
Butter - 3 tsp
Chopped garlic - 4
Chopped green chillies - 1
Chopped onion - 3 tsp
Basmati rice - 1 cup
Water 1 & 3/4 cup


Method
Heat 1 tsp butter in a pan add some garlic and green chillies saute till light brown.
Add the washed rice and saute for a minute,pour water add salt cover it with a lid and cook till done.
Open the lid and fluff up the rice using a fork.


Heat remaining butter in a pan add garlic and onion saute till its light brown.
Now add the kale leaves,salt & pepper, give a quick mix.
Lower the flame add the cooked rice and toss till everything is combined.
Switch off the stove and serve immediately.


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Sunday, August 18, 2019

Massala Brussels Sprouts / Brussels Sprouts Masala / Brussels Sprouts Recipe

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Masala Brussels Sprouts
Ingredients ground to a smooth paste
Grated coconut - 1/3 cup
Fennel seeds - 1 tsp
Ginger and garlic paste - 1 tsp
Green chillies - 3
Salt to taste
Turmeric powder - 1/4 tsp
( add some water and grind to a smooth paste)
Tempering ingredients
Oil - 2 tbsp add more if needed
Cinnamon - a small stick
Bay leaf - 1
Other ingredients
Brussels sprouts - 6
( wash trim at the ends and make a slit ( like a plus) on top see picture below)
Chopped onions - a handful
Chopped curry and coriander leaves




Method
Heat oil in a pan temper it with cinnamon and bay leaf.
Add the chopped onions and fry for a minute,now arrange at the Brussels sprouts and give a quick mix.Add the ground masala paste and saute for 1 or 2 minutes in medium high flame.
Pour very little water cover and cook in low flame till masala is well cooked and light brown.
Garnish with curry and coriander leaves mix and switch off the stove.
Best served as side dish for rice or roti.

Note:
a) Using same masala you can make this dish with raw banana or small brinjals.


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Wednesday, August 14, 2019

Omavalli Ilai Kulambu / Karpooravalli Ilai Kulambhu / Karpooravalli Kuzhambu / Karpooravalli Leaves Gravy

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Omavalli illai Kulambu
Tempering ingredients
Sesame oil - 2 tbsp
Vadavam - 1 tsp heaped
or Mustard - 1tsp
Urad Dal - 1/2 tsp
Methi seeds - 5
Other ingredients
Chopped karpooravalli ilai/Omavalli Ilai - 20
Chopped onion - 1/2
Chopped garlic - 6
Curry leaves few
Diluted tamarind juice - 1 cup
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Roasted and powdered jeera/pepper powder together - 1 tsp


Method
Heat oil in a pan temper it with above ingredients.
Add the onion,garlic,omavalli ilai and saute till light brown.
Add the dry ingredients and saute till raw smell has disappeared.
Now pour the diluted tamarind juice cover and cook till thick.
Lastly add jaggery garnish with curry and coriander leaves.
Best served with plain rice.

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Wednesday, August 7, 2019

Quick Tomato Pulao / Tomato Pulao / Thakkali Pulao / Easy Lunch Box Recipes

Quick Tomato Pulao / Tomato Pulao / Thakkali Pulao / Easy Lunch Box Recipes
Tomato Pulao
Ingredients ground to a smooth paste
Small tomatoes - 3
( i have used small vine tomatoes)
Green chillies - 1 or 2
(add according to the hotness of the chillies)
Ginger and garlic paste - 1/2 tsp
Mint leaves - few
( DO NOT ADD WATER, GRIND TO A SMOOTH PASTE)
Tempering ingredients
Oil - 3 tsp
Ghee - 3tsp
Cinnamon - a small piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Star anise - 1/2
Fennel seeds - 1/2 tsp
Kalpasi - a small piece
Other ingredients
Sliced onion - a handful
Salt to taste
Jeeraga samba rice - 1 cup
( wash and soak rice for 10 minutes)
Water 2 & 1/4 cup
Mint & Coriander leaves for garnish


Method
Heat oil and ghee in a pan add the tempering ingredients.
Now add the onion and fry till light brown,add the ground paste and saute.
Saute till raw smell has disappeared and oil has separated the masala.
Pour water and give a boil reduce flame add just the rice and discard the water and salt.
Mix well cover it with a lid and cook till done.
Garnish with mint and coriander leaves and enjoy with raita.

Note:
You can add chopped tomatoes instead of grinding.

For Thakkali sadam click HERE


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Saturday, August 3, 2019

Apple Palkova / Apple Palgova / Apple Kalakand / Quick Apple Kalakand

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Apple Palkova
Ingredients
Grated big red apple - 1
(seeds removed)
Condensed milk - 14 oz (397 g) can
Whole Fat Ricotta cheese - 15 oz ( 426 g) can
Cardamom powder - 1/4 tsp
Saffron - few strands
Chopped nuts - 1 tbsp
(almond,pistachio,chironji or any nuts of your choice)


Method
Mix the grated apple, ricotta cheese & condensed milk in a microwave safe bowl.
Make sure there are no lumps.
Microwave for 10 to 15 minutes uncovered.
Mix in intervals between every 3 minutes.
You will see that the water has completely evaporated and mixture is thick.
Now add the saffron and cardamom powder mix it well.
Pour it on a tray or plate spread the top evenly.
Sprinkle the nuts and pat it well.Keep it in fridge for 30 minutes before cutting into any shape.
Store them in Fridge
Note:
a) Each microwave is different so the cooking time can vary.


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