Panagam Recipe / Panakam Recipe /Traditional Indian Drink (Summer Cooler) - A Sri Rama Navami Recipe

Sri Rama Navami Recipe

Panagam

Ingredients

Water-2 cups
Grated jaggery -2tbsp
Crushed cardamom-2
Pepper powder-a pinch
Edible camphor -a pinch
Salt a pinch
Grated ginger -1/4tsp
(Use can also add dry ginger powder/sukku/chukku)
Lemon juice-1/4tsp

Method

Mix all above ingredients together.
Filter if you like,but usually i don't.
Serve them cold!
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Vada Paruppu Recipe / Vadapappu Recipe / Vada Pappu Recipe / Moongh Dal Salad - Sri Rama Navami Recipe

Sri Rama Navami Recipe

Vada Paruppu

Ingredients

Yellow moongh dal -1/4 cup
(soak in water for 1 hour & drain out the water completely)
Salt to taste
Grated coconut-2tsp
Chopped green chillies-1 or 2
Chopped coriander leaves-few
Lime juice-1tsp

Method

Mix all above ingredients together.
Adjust chilly & salt according to your taste.
Serve!

Note:

Chopped cucumber or raw mango can also be added.
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Kerala Parippu Curry / Cheru Parippu Curry / Traditional Kerala Parippu Curry Recipe / Paruppu Curry Recipe

Kerala Parippu Curry

Ingredients pressure cooked till soft
Yellow split moongh dhal / pasi paruppu/cheru parippu-1/2 cup
Water-1 & 1/2 cups
Salt to taste
Turmeric powder-1/4tsp
Ingredients ground to a smooth paste
Grated coconut- little less than l/4 cup
Small onions-1
Green chillies-1
Jeera/cumin-1/2tsp
Tempering
Coconut oil-1tbsp
Mustard-1/2tsp
Jeera-1/4tsp
Red chillies-2
Curry leaves -few
Chopped small onion-1
Method
Mash the cooked dhal,add the ground masala, in low flame cook till raw smell disappears.Add water to get the required consistency.
Heat oil in a pan & temper it with above ingredients.
Pour this into the dhal ,stir & serve with rice.

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Pineapple Pachadi Recipe /Kerala Pineapple Pachadi Recipe / Kaithachakka Pachadi Recipe

Ingredients ground to a smooth paste
Fresh coconut-1/4 cup
Mustard seeds-1/2tsp
Jeera/cumin seeds-3/4tsp
Green chillies-1
Tempering
Coconut oil-1tsp
Mustard-1/2tsp
Red chillies-1
Curry leaves-few
Other ingredients
Fresh pineapple cubed-1 cup
Salt to taste
Turmeric powder & Red chilly powder-each 1/8tsp
Sugar/Jaggery-1/4tsp
(add this only if your pineapples are not that sweet,i added )
Curd-1/2 cup
Method
Cook the pineapple,salt,turmeric & red chilly powder with very little water till soft & water has almost evaporated.
Add the ground paste & give a nice stir,switch off the stove & let it cool.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering & curd into the cooked & cooled pineapple,mix & serve as a side dish.

This is a sweet & tangy side dish served in onam sadya.

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Watermelon Avocado Smoothie Recipe - A Summer Drink Recipe

Watermelon Avocado Smoothie

Ingredients
Chopped seedless watermelon-4 cups
Avocado-1 small
Ginger-1tsp
Lemon juice-2tsp
Sugar/honey to your taste(optional,I did not use)
Ice cubes
Method
Blend all above ingredients together to a smooth liquid.
Serve it cold with ice cubes.

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Mutton Cabbage Gravy Recipe / Cabbage Kari Kuzhambu / Mutton & Cabbage Gravy

Mutton Cabbage Gravy

Ingredients for marination
Mutton-1/2kg
Salt to taste
Red chilly powder-1tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Ginger & garlic paste-1tsp
(Marinate the mutton with above ingredients for 30 minutes)
Ingredients ground to a smooth paste
Coconut-2tbsp
Fennel seeds-1tsp
Tempering
Cloves-2
Bay leaf-1
Cinnamon-a small piece
Oil-1 tbsp
Other ingredients
Chopped cabbage-2 cups
Chopped onion-1/4
Chopped tomato-1 small
Slit green chillies-3
Curry leaves-little
Method
Heat oil in a pressure cooker & temper it.
Fry the onion ,tomato ,curry leaves & chillies till light brown.
Add the marinated mutton & saute for 5 minutes.
Pour the ground paste & fry till oil separates from the masala.
Pour required amount of water & pressure cook till mutton is well cooked.
Cool & open the lid,now add the cabbage & cook it in open pan till the vegetable is soft.
Garnish it with curry leaves & serve hot with plain rice or roti.

Note:
Instead of cabbage you can add bottle gourd,ridge gourd or drumstick.

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Paneer Mutter Masala / Easy Paneer Mutter Masala Recipe / Peas Paneer Masala Recipe

Paneer Matar Masala

Ingredients sauteed in 1tsp of oil till onions are transparent
Chopped onion-1/4
Chopped tomato -1 big
Ginger & Garlic paste-1tsp
Cardamom-4
Cashew nut-8
(Cool & grind it to a smooth paste)
Other ingredients
Frozen peas-1 cup
Cubed paneer- 1 & 1/2 cups
Diluted milk-2 cups
( I used 1 cup milk & 1 cup water)
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Garam masala-1/4tsp
Sugar-a pinch
Salt to taste
Tempering
Butter-1tbsp
Oil-1tsp
Crushed kastoori methi-2tsp
Jeera/Cumin-1/4tsp
Method
Heat oil & butter in a pressure cooker temper with above ingredients.
Add the ground masala & saute for 2 minutes,make sure the raw smell has disappeared.
Now add the dry powders,peas,panner,give a nice stir till oil separates the masala.
Now pour the milk,close the lid & just give only one whistle,do not over cook.
Switch off the stove & serve it hot with jeera rice or roti.

Note:
For extra richness add cream ,make sure you add them once the stove is switched off.
Use firm paneer for this recipe so that it will not break while you pressure cook.

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Pesara Pappu Boorelu / Pesara Poornam Boorelu / Moongh Dal Boorelu / Poornam Boorelu With Moong Dal / Pasi Paruppu Suzhiyam

Pesara Pappu Boorelu

Ingredients for the filling
Yellow moongh dal/Pasi paruppu/Pesara pappu-3/4 cup
Jaggery/Vellam-1 & 1/2 cups
Cardamom powder-1tsp
Grated coconut-1/2 cup
Outer layer
Rice-1 cup

( sona masoori - 1/2 cup and Idli rice - 1/2 cup)
Urad dal-1/2 cup
Salt a pinch
Cooking soda-a small pinch(optional)
(Soak rice & dal together for 3 hours. Grind it with little salt to a smooth batter.Batter should be like a thick dosa batter consistency. Mix in the cooking soda just before frying.
Other ingredients
Oil to deep fry
Method
Soak moongh dal in water for 1 to 2 hour.
Drain the water & grind the dal to a smooth batter,with little water.
Grease an idly plate pour the batter & steam till its cooked may be 12 to 15 minutes.
Cool the steamed idly completely & crumble them.

You can also put it in a food processor & crumble,keep it aside.
Melt jaggery in water,strain the jaggery to remove any impurities. Now switch on the stove & bring the liquid to a boil.
Now add the crumbled dal,coconut & cardamom powder.Cook this mixture in low flame till you get a thick mixture.
Switch off the stove,cool the mixture & roll them into small balls.
Heat oil in a pan,dip each moongh dal ball into the rice/urad dal batter.Coat the mixture evenly on all sides.
Gently drop them into medium hot oil,deep fry till its golden brown on all sides.
Remove it on a kitchen paper to remove excess oil if any absorbed.

Serve them hot.

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Ugadi Pachadi Recipe / Ugadhi Pachadi / Vepam Poo Pachadi Recipe - Telugu New Year Special

Ugadi Pachadi

Ingredients

Vepampoo / Margosa Flowers / Dry neem tree flowers- 1tbsp
Raw Mango chopped -1/2
Salt -to taste
Jaggery - 2 tbsp
Chilly powder -1/4tsp
Yellow moong dal -1tbsp
(Soak it in little water for 20 minutes)
Tamarind pulp -1tsp

Ugadi Pachadi

Method

Soak moong dal for 20 minutes in little water.
Mix all above ingredients together to the soaked dal, do not drain the water, mix it well.
This pachadi will taste sour, bitter, sweet & spicy.

Ugadi Pachadi

Note:

You can use dried neem flowers if you don't have fresh flowers.
Some people add chopped banana, coconut, chopped green chilies.

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Kondai Kadalai Vada / Black Channa Vada / Black Chickpea Vada Recipe

Kondai Kadalai Vada

Ingredients
Kondai Kadalai/ Black Channa-1 & 1/2 cups
(soaked over night in water,next day drain out the water completely before grinding)
Yellow moongh dal-2tbsp
(Soaked for 1 hour,drain water before adding to the batter)
Chopped onion-1tbsp
Green chillies-4 to 5
Chopped curry leaves-few
Hing-1/8tsp
Fennel seeds-1/2tsp
Salt to taste
Ginger a very small piece
Oil-to deep fry
Method
Drain out the water from the soaked black channa.
In a blender add the channa,fennel seeds,green chillies,ginger & hing.
Grind to a very coarse paste,do not add water just sprinkle if needed.
Remove them in a bowl add the chopped onion,curry leaves,yellow moongh dal & salt.Mix well till everything is combined.
Heat oil in a pan,divide the batter into small balls.Flatten these balls to medium thickness like we do for regular masala vada.
Deep fry these vadas in medium hot oil till crisp & golden brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.Serve them hot.
Note:
a) Do not add any water to the batter,the batter should look like a semi coarse batter.If your batter goes a bit watery add a teaspoon of rice flour to thicken the batter.
b) You can replace green chillies with red chillies.
c) For extra flavour you can add cinnamon stick,garlic,mint leaves.
d) Chopped cabbage can also be added to make it more healthier while giving the kids.

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Tomato Chapathi / Tomato Roti Recipe

Tomato Roti

Ingredients ground to a smooth liquid

Big tomato-1
Salt to taste
Red chilly powder-1/2tsp
Jeera/cumin-1/4tsp
Turmeric powder-a pinch
Other ingredients
Whole wheat flour-2 cups
Sesame seeds-1/2tsp
Oil-2tsp
Water required  amount to knead the dough
Oil-to cook the chapathi/roti
Method
Take a bowl & mix the wheat flour,oil,sesame seeds & the ground liquid.
Sprinkle water & knead it to a soft dough,cover & rest for 5 minutes.
Take small balls from the dough,roll it out into semi thick circle.
Cook it on a hot tawa/grigle with little oil smeared on both sides till light brown in colour.
Serve it hot with any side dish you prefer.

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Coconut Chutney /Kobbari Chutney/ Thengai Chutney/Andhra Style Coconut Chutney-A Side Dish For Idli / Dosa

Coconut Chutney

Ingredients ground to a smooth paste
Grated coconut-2 cups
Pottukadalai/Fried Gram Dal -1/2 cup
Long green chillies-2 or 3
Coriander leaves-a handful
Salt to taste
Ginger -a small piece
Tamarind -a very small bit
Tempering
Oil-4tsp
Mustard-1tsp
Urad dal-1tsp
Red chillies-1
Curry leaves-few
Hing-a pinch
Method
Grind all above ingredients together to a smooth paste.
Pour water & dilute according to the consistency you want.
Heat oil in a pan & temper it.
Pour this tempering into the chutney,mix it well.
Serve it with Idli/Dosa/Pongal or any tiffin you prefer.
Note:
Some people add 1 small onion & 1 tsp of curd for extra flavour & taste.

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Green Peas Dosa / How to make Green Peas Dosa / Moongh Dal & Green Peas Dosa Recipe

Green Peas Dosa

Ingredients ground to a semi smooth batter
Soaked yellow moongh dal-1 cup
(Soak dal at least for an hour)
Frozen green peas-1 cup
(If using dry peas then soak it overnight)
Salt to taste
Green chillies-1
Ginger -a very small piece
(Grind above ingredients together to a semi smooth batter.Make sure your batter is thick.)
Other ingredients
Chopped onions-1tbsp
Jeera/cumin-1tsp
Chopped coriander leaves-1tsp
Oil-to make dosa
Method
Pour batter into a container.Add the onion,jeera & coriander leaves.
Mix well, heat a iron tawa/griddle grease it with little oil.
Now pour a ladle of batter in the middle of the tawa.
Spread the batter evenly in a circular motion.Pour oil around the dosa.
In medium flame cook till both sides are slightly brown & cooked.
Remove from pan & serve with any chutney you prefer.
Note:
a) Add 1 tsp of besan or rice flour to your batter if it becomes watery.

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Aloo Matar ki Subzi / Potato and Green Pea Curry - A Side Dish For Roti (no onion no garlic recipe)

Aloo Matar

Ingredients ground to a smooth liquid
Tomato-2 small
Ginger-a small piece
Coriander stems-1/2 cup
Tempering
Oil-4tsp
Cumin/jeera-1/2tsp
Red chillies-2
Green chillies-1
Hing-1/4tsp
Curry leaves-8
Other ingredients
Cubed potato-1 big
Frozen peas-2 cups
Pav bhaji masala-1 & 1/2tsp
Red chilly powder-1/2tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Salt to taste
Garnish
Chopped coriander leaves-little
Lime juice-2tsp(optional)
Method
Heat oil in a pan temper it.
Add the ground masala & saute till raw smell disappears & oil separates the pan.
Now add all the dry ingredients & saute well.
Add the peas,potato & required water,cook till potatoes are cooked well.
Switch off the flame,garnish with coriander leaves & add lime juice.
Mix well,best served with Roti or Jeera Rice

Inspired by Maayeka

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Vegetable Salna / Vegetable Chalna Recipe -A Side dish for parotta/barotta.

Vegetable Salna

Ingredients roasted in 2tsp of oil till light brown & ground to a smooth paste
Chopped onion-1/2
Chopped tomato-1
Ginger & Garlic paste-2tsp
Turmeric powder-1/2tsp
Red chillies & Green chillies-each 3
Fennel seeds-2tsp
Cinnamon-a small stick
Cloves-4
Cardamom-3
Jeera/cumin-1/4tsp
Whole pepper-4
Coriander seeds-2tsp
Star anise-1
Peanut-2tsp
Grated coconut-1/2 cup
Other ingredients
Oil-3tsp
Bay leaf-1
Salt to taste
Mixed vegetables chopped-2 cups or little more
(Carrot,beans.peas,potato,cauliflower)
Coriander & Mint leaves for garnish
Method
Heat oil in a pan add bay leaf saute for a second,add the mixed vegetables & salt. Saute for 2 to 3 minutes.
Now pour the ground masala & 2 to 3 cups of water.cover & cook till the vegetables are cooked well.This gravy should be a bit thin so add water accordingly..
Garnish with chopped mint & coriander leaves,Serve hot with parota/barotta,Idly /Dosa or even kuska rice.
Note:
a) This gravy should be in a pouring consistency,do not make it very thick
b) Mint leaves gives a nice flavour to this salna.
c) Adjust spice level according to your taste

For Egg Salna click HERE

For Empty Salna click HERE

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Peach Milkshake - A Quick & Easy Milkshake Recipe

Peach Milkshake

Ingredients
Milk-1 cup
Chopped peach-1
Brown sugar-1tsp
Ice cubes few
Method
Blend all above ingredients together to a smooth liquid.
Pour it in a glass & serve it cold.

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Pav Bhaji Recipe / Mumbai Juhu Beach Pav Bhaji Recipe / Pav Bhajji Chaat Recipe

Step by step method/picture to make Pav Bhaji ( Mumbai Juhu Beach Pav Bhaji Recipe)

Pav Bhaji

Ingredients pressure cooked & mashed well
Diced potato-3
Chopped beans-1/2 cup
Chopped carrots-2
Diced green capsicum-1
Peas-1/2 cup
Salt to taste
Turmeric powder-1/4tsp
Water-1 cup
Butter-1tbsp
Other ingredients
Butter-2tbsp
Jeera/cumin-1/4tsp
Crushed kastoori methi-1tsp
Hing-1/4tsp
Ready made Pav bhaji masala-1&1/2tsp
Green chillies-1
Red chilly powder-1/4tsp
Red & yellow food colour-each a pinch
Chopped coriander leaves-2tbsp
Ginger & Garlic paste-1/2tsp
Chopped onion-1/4
Chopped tomato-1 big
Garnish
Chopped onion-2tsp
Chopped coriander leaves-1tbsp
Lime juice-2tsp
Butter-1tbsp
Pav buns-6
(toast it in butter)

Pav Bhaji

Method
Heat 2tbsp of butter,add the kastoori methi,green chillies & hing saute for a minute.
Now add the onions & fry till light pink,add the ginger & garlic paste,tomato,food colour and all dry ingredients.
Saute till raw smell disappears,add the mashed vegetables with the water if any,In low flame cook till thick.
Switch off the stove add some lime juice,1tbsp butter & coriander leaves,mix it well.
Before serving sprinkle some chopped onions on top.
Serve it with toasted buns/pav.

Saw this in YouTube,made slight change from the original recipe.

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Kadai Paneer Masala Powder

Ingredients
Coriander seeds-1tsp
Red chillies-2
Whole pepper-1/4tsp
Fennel seeds-1/4tsp
Jeera/Cumin-1/2tsp
Kastoori methi-1tsp
Method
Dry roast all above ingredients till light brown.Do not burn them.Cool & grind to a semi coarse powder.use required amount while making Kadai Paneer.

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Mooli ki Subji Recipe / Mooli Sabzi / White Radish Fry

Mooli Sabzi

Tempering
Oil-2tsp
Mustard & Jeera-each 1/8tsp
Curry leaves
Other ingredients
Grated radish-2 cups
Chopped onion-1/2
Chopped tomato-1
Ginger & Garlic paste-1tsp
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
(In this recipe i didn't add any water at all)
Method
Heat oil in a pan & temper it.
Add onions & fry till raw smell disappears,add the ginger/garlic paste,tomato & radish.
In low flame fry till tomatoes are mashed well & radish loses its raw smell.
Now add all the dry ingredients & saute till oil separates the pan.
Switch off the flame & add curry leaves,serve it with roti or rice.

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Thengai Masala Kuzhambu / Coconut Masala Kulambu / Thenga Aracha Kuzhambu

Thengai Masala Kuzhambu

Ingredients dry roasted & ground to a smooth paste
Khuskhus/Poppy seeds-1tsp
Cinnamon-a small piece
Cloves-3
Fennel seeds-1/4tsp
Coriander seeds-1tsp
Red chillies-2
Garlic -3
Coconut-1/4 cup
Chopped onion-1/4

Other ingredients

Chopped tomato-1 & 1/2
Tamarind juice diluted -1 cup
Red chori cooked with salt & turmeric powder-1 & 1/2 cup
Red chilly powder-1/2tsp
Coriander powder-1/4tsp
Tempering
Oil-2tsp
Mustard-1tsp
Jeera-1/4tsp
Urad dal-1/2tsp
Curry leaves-little
Garnish
Chopped onion & fresh coriander leaves
Method
Boil tomato,tamarind juice,chilly & coriander powder till tomatoes are mushy.
Add the cooked dhal with the water & ground masala ,cook till the gravy is thick.
Heat oil & temper,pour it into the gravy & garnish with chopped onion & coriander leaves.
Serve it with rice or with Idly/Dosa.

Courtesy: Lata with a slight change.......

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Chandrakala / Suryakala/Chandrakala Gujiya / Chandrakala Recipe / Suryakala Recipe/Stuffed Sweet Puffs Recipe-Deepawali Sweet Recipe

Step by step picture & method to make Chandrakala sweet,A perfect Diwali sweet !

Suryakala/Chandrakala

Yields : 12 pieces
Ingredients for the outer covering
Maida/All purpose flour -1 & 1/2 cups
Ghee-4tbsp
Water -1/2 cup (may be little less)
Ingredients for the filling
Homemade khoya -1 cup
Chopped nuts -3tbsp
(I used pistachio & almonds)
Dessicated coconut -1tbsp
Castor sugar-3tsp
Cardamom powder-1/2tsp
Saffron-a pinch
Ingredients for the sugar syrup
Sugar -1 & 1/2 cups
Water-1 cup
(Boil water & sugar together.Bring the sugar to 1 & 1/2 string consistency.Switch off the stove & keep it aside)
For garnish
Chopped nuts
Silver Vark
Saffron
Other ingredients
Oil-to deep fry

Suryakala/Chandrakala

Method
Mix maida & ghee in a bowl,add water & little by little & form into a soft dough.Cover & rest it for 15 minutes.
Take a pan & in low flame roast the khoya for a minute,remove it in a bowl.In the same pan dry roast the nuts for a minute and take them out.
Mix khoya,nuts,coconut,cardamom powder,sugar & saffron in a bowl & your filling is ready.
Now roll out the dough into a big circle (Do not roll them out very thin),i used a round cutter to cut them into small circles.
Place a  teaspoon of the filling in the middle of the circle.Wet the edges & place another circle on top of the filling.Seal it well by pressing the edges with a fork.if you can make the design then fold the edges to give a pattern.
Heat oil in a kadai,drop these chandrakala in oil.In medium low flame fry them both sides till light golden brown.Remove on paper napkin,prick each chandrakala once in the middle(for the sugar syrup to penetrate).
Immediately soak them in the warm sugar syrup,turn both sides & keep it for couple of minutes.Remove them on a place ,sprinkle with chopped nuts,saffron & vark,serve them at room temperature.
Note:
a) Do not hurry up in frying,always fry in medium low flame.
b) Make your dough non-sticky & pliable.
c) Do not roll out the circles very thin,otherwise your filling will come out.
d) While frying add ghee & oil,which gives a nice rich taste to your sweet.

Inspired by :Mayeeka

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Shrimp Fry Recipe / Prawn Fry Recipe - Indo Chinese Style

Shrimp Fry

Ingredients to be marinated for 20 minutes
Shrimp/Prawns-1pound
Salt to taste
Red chilly powder-1tsp
Coriander powder-1/2tsp
Garam masala-1/2tsp
Ginger & Garlic paste-1tsp
Dark Soy sauce-4tsp
Other ingredients
Chopped onion-1/4
Chopped garlic-1tsp
Oil-6tsp
Method
Heat oil in a pan fry onion & garlic till light brown in colour.
Add the marinated shrimp & in medium flame fry it till dry & cooked.
Garnish with spring onions if you like & serve it as a starter or with fried rice.

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Malai Kofta Recipe / Shahi Malai Kofta Recipe - Restaurant Style

Malai Kofta

Ingredients for kofta
Boiled & mashed potato-2
Grated unsweetened khoya-1/4 cup
Raisins-1 & 1/2 tsp
Chopped almonds/cashew nuts-1tbsp
Chopped green chillies-1
Chopped coriander leaves-1tsp
Roasted & powdered jeera/cumin-1/4tsp
Garam masala-1/4tsp
Corn flour-2 tsp
Salt to taste
(Mix all above ingredients together.Make small balls & deep fry till golden brown on all sides or fry it in paniyaram pan with very little oil.Today my koftas are fried in paniyaram pan)

Ingredients soaked in warm water for 30 minutes
Cashew nuts-2tsp
Almonds/badam-10
Char magaz(optional)-2tsp

(mixed melon seeds)

Poppy seeds/Khus Khus-1tsp
Other ingredients
White onion-1
(chop & boil it with little water in microwave for 3 minutes or in open pan)
Cardamom-5
Ginger & Garlic paste-1/2tsp
Salt to taste
Grated khoya-1tbsp
Warm milk-2 cup
Cream -1tbsp
Tempering
Butter-2tbsp
Oil-3tsp
Jeera/cumin-1/4tsp
Bay leaf-2

Slit green chillies-3
Crushed kastoori methi-2tsp

Method
In a blender or mixi add the soaked ingredients,boiled onion,cardamom,ginger & garlic paste & grind to a smooth paste.
Heat oil & butter in a pan temper with above ingredients.
Add the ground paste & fry it in medium flame till raw smell disappears & oil separates the pan.
Now reduce the flame,add the milk,garam masala,salt,a pinch of sugar & required amount of water.
Boil the gravy till its semi thick.
Switch off the stove add the koftas & cream,gently mix & garnish it with grated khoya.
Best served with naan/roti or jeera rice.

Note :
a) Add the fried koftas just before serving,otherwise they may break.
b) This is a rich gravy so please don't compromise on the nuts or cream,you will loose the richness of the gravy.

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Vegetable Stew / Kerala Style Vegetable Stew / Vegetable Stew (without coconut milk) Recipe Ingredients / Quick & Easy Vegetable Stew Recipe

Vegetable Stew

Ingredients
Mixed vegetables cut into length wise -2 cups
( I used carrots,beans,potato & peas)
Salt to taste
Sliced onion-1/4
Slit green chillies-3 to 4
Curry leaves few
Chopped ginger-1tsp
Milk-2 cups
(I used low fat milk)
Water-2 cups
Rice flour-1 & 1/4tsp
Coconut oil- 1 to 2 tsp
Tempering
Oil-1tsp
Whole pepper-4,Cloves-2,Cinnamon-a small piece,Cardamom-2
Method
Add rice flour to the milk,mix to a smooth liquid & keep it aside.
Heat oil in a pan temper it with the above spices.
Now add the onion,green chillies,curry leaves & ginger saute for a minute,add the vegetables,salt & fry for a minute.
Pour water and cook the vegetables still soft.Now lower the flame & pour the rice flour milk mixture.
Cook till raw smell disappears & its slightly thick.
Switch off the stove pour coconut oil into the stew,add some fresh curry leaves,mix & serve.
Best served with appam,Idiappam or with Idli/Dosa.

Note:

Usually thin and thick  coconut milk is added instead of milk in original recipe. Cook the vegetables in thin coconut milk later add thick coconut milk.

Bring a boil and switch off the stove. After adding coconut milk do not boil too much they may curdle.

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Dal Makhani / Dhal Makhani / Daal Makhani Recipe - Mah Ki Dal / Black Gram & Kidney Beans Gravy

Dal Makhani

Ingredients
Urad dal with skin-1/2 cup
Rajma/Kidney beans-1/2 cup
Tomato-2
(make a puree)
Ginger & Garlic paste-2tsp
Red chilly & Coriander powder-each-1/2tsp
Salt to taste
Turmeric powder-1/2tsp
Garam masala-1/4tsp
Butter-1tbsp
Kastoori methi crushed-1/2 tbsp
Hing a pinch ( optional)
Tempering
Oil-4 tsp
Jeera/cumin-1tsp
Cloves-2,Cardamom-1,Bay leaf-1,Cinnamon-a small piece

Method
Soak both the dals together overnight in water.Next day pressure cook it with salt & turmeric powder.
Heat oil in a pan & temper it with spices,then add ginger & garlic paste fry till raw smell disappears.
Add the tomato puree & mix it well,add all the dry masala powders.
Fry till oil separates the pan,pour the cooked dal & in low flame cook till everything is well blended.
Switch off the stove add the butter & crushed kastoori methi.
For extra richness cream can be added after switching off the stove.
Garnish with thin strips of ginger & serve hot with rice or roti.


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