Cooking 4 all Seasons

Tinda Kootu Recipe 2 ~ Simple Dal

2013-05-20T22:12:00.002+05:30

When you can cook a vegetable in one way, there is naturally got to be many ways to cook the same vegetable. That's the idea behind today's recipe with Tinda. The first time I got to hear about this was from Amma, when she had gone vegetable shopping and encountered this vegetable. She ended up making a Kootu, which is what we mostly end up with a vegetable that we have no clue about. We will then decide if we like the vegetable or not. Or if it should ever reappear on our table.

Well the vegetable blended itself so well to us that we have ended up buying it and making it many times. Today's recipe is a different take on the same kootu, with some added on and some removed. I felt with so many ingredients changed, it amounted to a new recipe. Rather I wanted to share my new props and a recipe for today's Weekend Cooking. I didn't get to make anything else if you must know! This kootu acted as a recipe for two and for a simple weekend dinner, with hardly taking about 15 mins to get cooked from start to end. This is yet another creation from Amma's kitchen that will surely be fixed in mine as well.

Tinda Kootu Recipe 2

Ingredients Needed:

Tinda / Indian Apple Gourd - 1 small, chopped into small pieces.
Split Yellow Moong dal / Pesarapappu = 1/4 cup
Onions - 1 small
Tomato - 1 small
Salt to taste
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder a pinch
Fresh Coconut, grated - 2 tsp
Oil - 1 tsp

How to make the Tinda Kootu

Wash and peel the outer skin from the Tinda, chop into small pieces.

Wash the split yellow moong dal.

In a pressure cooker heat oil, temper with mustard, cumin seeds, when they splutter, add the onions, saute well. Next add the tomatoes and salt, turmeric powder. Saute for couple of minutes.

Now add the chopped tinda pieces, red chili powder, coriander powder, and washed moong dal, adjust salt. Add 1 cup water and cover with lid. Pressure cook for 2 whistles or till the dal and tinda are cooked well.

Once the pressure falls, remove and check for consistency. Cook on high if it has more water, add freshly grated coconut and switch off.

Serve with pulka.

I served this Tinda kootu with some tomato thooku for Chapatis, a meal that can speak for itself!

Do check out what Vaishali and Champa have rustled up for the weekend!

Pyaaz Paneer Wraps | Onion Paneer Frankie ~ Cooking for Two

2013-05-15T22:24:00.002+05:30

There is nothing like a frankie that makes it an easy dinner idea. I have already posted a Paneer Frankie with tomatoes and masala, while today's recipe is just with double dose of onions. The crunchy onions makes up a great meal. With just two of us, we had lots of milk overflowing and paneer was the only option left for me to make.

So the huge cubes that got done, was made into the stuffing for this Frankie. I know it's same as making a roti and serving the paneer on the side. Yet there is this thought that making a wrap out of it, makes it look so sleek and neat. The entire thing took me just about 15 mins to get done.

Pyaaz Paneer Wraps | Onion Paneer Frankie

Ingredients Needed

Paneer - 250 gm (1 - 2 cups)
Onions, julienne - 2 cups
Ginger Garlic - 3/4 tsp
Chili paste - 1 tsp
Oil - 2 tsp
Red Chili powder - 3/4 tsp
Coriander powder - 3/4 tsp
Garam Masala - 1/2 tsp
Roasted Cumin powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Chopped coriander leaves, to garnish

How to make Onion Paneer Frankie

Soak the paneer in hot water. Cut the paneer into small pieces.

Heat a Kadai with oil, saute the onion julienne till the onions turn brown. Next add the ginger garlic paste, chili paste.

Once the paste gets cooked well, add all the spice powders. Mix well and simmer for 5 mins.

Sprinkle few drop of water so that the spice gets mixed well with the onions.

Add the paneer pieces and combine everything together, finally add the coriander leaves. switch off the stove.

For the Wraps

Wheat flour - 1 cup
Salt to taste
Water to knead

Knead the flour into soft pliable dough. Divide into small balls and roll out into thin discs.

Heat the tawa and cook the wraps on both sides.

Place the paneer filling in the middle and roll it tight.

Serve it right away

Enjoy!

South Indian Chutneys | Breakfast Chutney Recipes for Idli, Dosa

2013-05-13T22:23:00.000+05:30

When you plan to have a typical South Indian Breakfast of either Idlis or Dosas, in the many restaurants across the states, the one most striking that you will notice, will of course be the many chutneys that accompany the Indian Breads. And to top it all, it's mostly in so many colours, all red, green, pristine white along with Sambar.

However much great cook your mom is, I know everybody invariably loves to eat out. Though in our case, when we eat out, mom and I would try to decipher how each dish is cooked. I guess this compatibility is what gets you going after a phase in life. The ease camaraderie you have with your parents that comes with your own marriage adds up to the beauty of the whole thing. I used to enjoy the most when I eat out with my parents. Now of course with the kids around, I am always up and running. Nevertheless, this post reminded me of those many times when we used to sit out and enjoy a meal.

Now coming to the chutney part, I have always remember Amma making at least two chutneys, if not three on most days. One was always her famous coconut chutney, another groundnut chutney or tomato or with onions. Her tomato Chutney is another one of those must try if you want flavors busting out when you gently gulp down a piece of dosa dipped in with it.

Recently when I had wanted to link back to her coconut chutney, that I have never really felt matched elsewhere, even though I like the hotel chutney, I was surprised I don't have a picture of that! Though most times the coconut chutney is made with fried gram, she makes it best with just plain coconut. I can never say no for it!

Ok there is also another story that I have to share. I have forever wanted to make at least three or four chutneys for Idlis or Dosas as in the restaurant, it was never the right time as we can hardly complete all of them in one sitting. And chutneys are not something that have short shelf life. So I finally ended up making all these this weekend, when my relatives had visited us.

Even with a crowd, I knew making Sambar was pointless, in the end I knew I missed an attractive add on, though I knew later it would have sadly got left behind.

I can actually go on and go if I have to talk about chutneys and the memories that hit me head on, I guess I should stop right here and leave you to enjoy the chutneys.

Coconut Chutney | Thengai Chutney

Ingredients Needed:

Fresh coconut - 1 cup
Green chillies - 5
Fried gram - 50 gms
Tamarind - 1 inch
Water - 1/2 cup
Salt to taste

For tempering:

Mustard seeds, Urad dal - 1 tsp
Curry leaves - 8-10
Oil - 1/2 tsp

Method to prepare:

Grate the fresh coconut or cut into small bits so that it is easy to grind them in the mixer.

In a mixer, take all the ingredients except the seasoning items, pulse it to fine paste. Add water as required.

Remove to a bowl, heat a pan with oil, add the mustard and urad. When it starts spluttering add the curry leaves and immediately pour over the ground chutney.

Most times, we place the curry leaves on the chutney and pour the hot oil over the leaves. This way the leaves don't loose their freshness.

Notes:

Since this is made with fresh ingredients, shelf life is very short. Also it tastes best when you don't add fried gram.

Our more recent add on in chutneys has been this Mint Coriander Chutney, that Amma ate in a family function. On wanting to know how it is made, my cousin said she knew and promised to pass on the recipe. So coming back, Amma remembered to get the recipe and since then every week this finds itself on the table. Daddy loves this so much that it's eaten with rice, tiffin and you name just about anything.

Knowing that my BIL loves pudina chutney, I had to try my hand at this. Best part is, you will never guess that this doesn't have dal in it.

Mint Coriander Chutney | Pudina Kothamali Chutney

Ingredients Needed

Mint leaves - 1 cup tightly packed
Coriander leaves - 1 cup tightly packed
Dry Red Chilies - 4 -5
Onion - 1 medium
Tomato - 1 medium
Salt to taste
Tamarind pulp / piece - 1 inch
Oil - 1 tsp
Cumin Seeds - 1/2 tsp

How to make Mint Coriander Chutney

Wash and drain the leaves over a colander. chop roughly.

Heat a kadai with oil, temper with cumin seeds, add the chopped onions, dry red chilies saute well.

Next add the tomatoes and continue sauteeing till the tomatoes turn soft.

Add the chopped leaves and cook in simmer. Add the salt and remove to cool.

Just before grinding, add the tamarind and grind to an almost smooth paste.

Notes

The texture depends for what you serve. If you are serving for rice, it can be bit coarse, else it can be smooth and more thinner.

This chutney can surely have a longer shelf life of 3 -4 days when refrigerated.

Next comes the Peanut chutney. Of course if there is one chutney that gets done on daily basis and yet never looses it's charm, it is surely ground nut chutney. Infact whoever knows me, surely associates me with this chutney and I am proud of it.

In fact I remember those childhood days, when Amma suddenly feels she is lost with ideas for a dinner, she resorts to making groundnut chutney with rice. You know, its always the same recipe, yet it tastes different when served with different dishes. Like it's more nutty with Rice, more silky with Idlis, sort of tangy with dosa. Not to mention Pulihora, my most favorite combination. I guess I can write lengthy prose when I am talking about a peanut chutney. You may wonder why this weird attachment for a simple chutney, well it's something I grew up with and something that continued even after marriage.

If there is one dish that bond me more to my inlaws, it is surely this attachment of theirs to this chutney as well. Only recently I came to know, hubby dear likes it differently. And that too when his sister had come down. We always knew that Konda, though normally never eats this chutney at home (she along with my bro are the only exceptions who never like this chutney), likes to eat when we visit her aunty

So this time hubby dear suggested she make for the kids as Konda also eats. Finally I also ended up making the chutney as how hubby dear always liked!

Roasted Onions Chilies Peanut Chutney

It's the same chutney, except everything gets fried!

Peanut Chutney with Roasted Onion, Tomatoes

Ingredients Needed:

Roasted Groundnut - 1 cup (100 gms)
Green chillies - 3- 4 (depending on the spice)
Onion, medium - 1/2
Tamarind - marble size
Salt to taste
Garlic pods - 5-6
Oil - 1 tsp

Seasoning (optional)
Mustard seeds + Urud dal - 1/4 tsp
Curry leaves few
Oil - 1/2 tsp

Method to prepare:

Chop the green chillies to small bits, peel the onions, soak the tamarind to make it soft.

Heat a pan, add 1 tsp of oil, saute green chilies, onions, until they become light brown. Allow it to cool.

Then take all the roasted ingredients along with peanuts and tamarind, in a mixer and grind to coarse consistency but not to coarse. This should not be a smooth paste.

This is served with Dosas and Idlis.

This is the tomato Chutney that gets done for Idlis

I hope you enjoyed all the chutneys. Check out what Vaishali and Champa did over the weekend as I join them for the Weekend Cooking.

Other Chutneys that you may like

Chutney Recipes

Stuffed Onion Paneer Paratha Pizza ~ Cooking for Two

2013-05-08T22:14:00.000+05:30

Next in the cooking for two, our simple dinner was a stuffed onion paneer paratha pizza. The name sounds funny right, well you won't feel but rather floored by the taste that you finally get to eat. I made this for myself and Konda. She simply loved it to bits. I think I read this somewhere, maybe at Ramki's space. But the thought remained and I wanted to go with the thought and experiment right away.

With both Konda and me loving cheese and pizzas, it's no wonder we enjoyed our meal. Apart from making the stuffed paratha from scratch, I had other stuffs that were stored up like sweet corn chat, chole masala and lots of paneer. So I had to use up all of this. While hubby dear took just a bite of it and said it was indeed delicious, Konda said I was brilliant. Well for love of pizzas, the compliments are always heavy. However it's not my idea and I was thankful that I don't have to tax my brain too much but just improvise on thought process.

So here's another easy to make dinner meal, that's completely protein packed and delicious!

Stuffed Onion Paneer Parathas Pizza

Ingredients Needed

Wheat flour - 2 cups
Water as required to knead to a soft dough
Salt 2 pinches

For the Stuffing

Paneer - 1 cup
Onion - 1 medium
Turmeric powder a pinch
Red chili powder -3/4 tsp
Jeera powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt a pinch
Butter - 1 tsp

For the Pizza

Sweet Corn Chat
Sauteed Paneer pieces
Grated cheese
Tomato sauce
Chili flakes

How to make Stuffed Paneer Paratha Pizza

For making the stuffing

Heat a non stick pan with butter, saute the onions along with all the spices powders till the onions turn soft, remove and add grated paneer and mix together to form a ball.

Keep it aside.

Follow the steps to make the stuffed Parathas. Stuffed Aloo Paratha and Stuffed Paneer Parathas

Only thing you can avoid is not to grease the parathas with oil while it is cooking. Once the parathas are cooked on both sides, remove to a plate.

On the top spread the tomato sauce, sprinkle chili flakes, sauteed paneer, masala corn, and top with grated cheese.

Bake in a pre heated oven at 185 Deg C for 5 mins.

Once the cheese melts, remove and serve hot.

Notes

This is a complete meal on itself, you don't need a side dish to be served.

A dish where you can practically use any left over dishes like channa masala sauteed dry.

Once the stuffing was sauteed, I sauteed the paneer in the same pan, so it was well coated with the same masala.

I made a pizza for myself with dry channa masala, and it tasted awesome with melted cheese on top.

I used both convection mode and Microwave mode for two different pizzas. Both turned out good. I was rather expecting the base to turn very crispy, however it was soft and we could almost fold it with the toppings and eat.

Maybe I must bake it more to get a crisp bottom.

Through the day when I wasn't actually thinking about how to plan our product release, I was only thinking about what to cook for two. It's almost become an obsession.

We called up Peddu, Chinnu and they are having a party at their aunt's place with Pepsi and chicken. They really know how to enjoy their hols.

Muttai Kulambu | Egg Curry Tamil Nadu Style

2013-05-07T23:07:00.001+05:30

As I said I will be cooking for two for the next couple of weeks. That means I really have to think of dishes that are quick to make, and something that can be made in less quantity as well. Of course how much you make depends on how much you add. So I reduced the onions and spices to just make for hubby dear. Since I planned to make something with eggs, it has to be just for him. The gravy turned out enough for two, but the eggs were just used up.

I always look out for new dishes to be made with egg, as this is much easier to make. I remembered Kamalika's Tirunelveli Style Muttai Kulambu and adapted to my own style adding few more spices as I went. Hubby dear said I could've added some more spice, but then that's something you can always add up!

Since both of us were feeling so jobless all of a sudden, he offered to click pictures as I did the gravy. Both chapatis and gravy took about 20 - 30 mins of cooking time.

Muttai Kulambu

Ingredients Needed:

Eggs - 3 nos
Onions - 1 medium
Red chili powder - 3/4 tsp
Coriander powder - 3/4 tsp
Salt to taste
Roasted cumin powder - 1/2 tsp
Fennel Powder 2 pinches
Turmeric powder 2 pinches
Tamarind extract - 2 tsp
Coconut Milk - 1 cup
Water - 1/2 cup
Oil - 2 tsp

How to make the Egg curry

In a non stick pan, heat the oil, saute onions till brown. Add chili powder, coriander powder, turmeric powder, cumin powder, saute well. Add the tamarind extract and water. Bring to boil.

Add coconut milk, adjust spice, add fennel powder.

When the gravy comes to a boil, break each egg and gently pour into the gravy making sure not to disturb. Once you have added all the eggs, cover with lid without stirring.

Cook in simmer for 5 mins. Once the white and yolk turns colour, the gravy is done.

Garnish with coriander leaves and serve with chapatis.

Will be back with another quick meal idea.

Prawn Dum Biryani | How to make Prawn Biryani Step by Step Recipe

2013-05-06T22:15:00.001+05:30

With my sil visiting us, I was planning on each menu to be different from what I have already made for. Though some get repeated as they like those dishes, I ended up making some new ones for them. Like this Prawn Dum Biryani. Since I have never cooked prawns myself, I decided to get Amma's help. We discussed which one to make and finally decided to make a Dum Biryani for the weekend lunch. We made it quite spicy and curried, so there was no need for a side dish to be made.

The menu was quite simple, though this dish alone ended up being very elaborate. We just made the Prawn Dum Biryani, Prawn Pakodas, Rasam, Plain rice with some Onion Raitha on the side. The meal ended up being very sumptuous and everybody enjoyed the biryani.

Though I had other dishes that we made over the weekend, as I had taken the Saturday off, I thought this suited the Weekend Cooking much better than anything else. This is the first time I was feeding prawns to my twins, though Chinnu liked it, Peddu refused to eat the prawn and managed with just the rice. He is not really very much into gravies etc.

However I was surprised that Chinnu liked the prawns in the rice than the pakodas, when everybody at home praised the Pakods.

Well I guess he will need some more time to get used to the taste. I did tell him that it was chicken and sometimes fish. When I said prawns, he asked what it was. Well I then struck to just chicken.

I was happy that I had a happy lot at home, the entire cooking took about 1 and 30 mins and was worth each minute.

Prawn Dum Biryani

Ingredients Needed:

For the Rice

Basmati Rice - 2 cups
Ghee - 2 tbsp
Bay leaves - 2 whole
Jeera / cumin Seeds - 1/2 tsp
Cloves - 2
Cinnamon - 1"
Cardamon - 2
Salt to taste
Water - 3 cups

For the Prawns Masala

Prawns - 1 Kg
Oil - 2 tbsp
Fennel Seeds - 1/2 tsp
Onions, chopped - 2 cups
Ginger Garlic paste - 1 tsp
Tomato Puree - 1 cup
Salt to taste
Turmeric powder a pinch
Red chili powder -1 & 1/2 tsp
Coriander powder -1 & 1/2 tsp
Garam Masala - 1/2 tsp
Roasted Cumin powder -1 tsp
Water - 1 cup
Cashew nut paste - 10 whole

For assembling

Butter - 2 tsp
Coriander leaves handful
Saffron about 10 strands soaked in 1 cup milk
Kesar Food colour mixed in 2 tbsp milk.

How to make the Rice

Wash and soak the rice for 10 mins.

In a non stick pan, heat the ghee, saute the whole spices and once the jeera crackles, add the drained rice. Saute well.

Then add water, salt, cover with lid. Bring to boil and then simmer to cook till almost done.

It's best if you remove when the rice is just done.

How to make the Prawn Masala

Wash and clean the prawns. Let it drain on a colander.

In a wide kadai, heat oil, add fennel seeds. Then add finely chopped onions. Saute till it turns almost brown.

Now add ginger garlic paste. Saute well. Add tomato puree, combine everything together.

Then add the drained prawns, turmeric powder, salt. Cover with lid and let it cook for 5 mins.

Now remove lid add the red chili powder, coriander powder, cumin powder, garam masala. Let it continue cooking in simmer, the prawns should be well coated with the masalas.

Gently stir everything so the spices get cooked well.

Meanwhile soak the cashews in hot water and blend to a smooth paste adding water.

Add a cup of water or as much required to the prawns and bring to boil. Simmer and stir again. At this stage add the cashew paste.

Simmer again else it might get burnt.

Continue cooking till the gravy thickens. Once done, switch off the gas.

How to assemble.

Heat the pan that you are going to do the dum, with butter.

Remove from stove and first layer with rice. Fluff the rice well so that the entire bottom is covered with rice.

Top with the prawn masala, then add the finely chopped coriander leaves, drop in butter

Layer it again with rice and followed by remaining prawn masala. Completing with a final layer of rice.

Now sprinkle the saffron milk and the kesar milk with a bob of butter and final sprinkling of coriander leaves.

Cover with a tight lid and place a heavy pan over it, making sure no steam escapes out.

Cook in Dum for 20 mins.

Once done, gently remove the rice as I have shown in the last picture and transfer to a serving bowl.

The rice will remain white, coloured and curried all over.

Serve as such or if you want with onion Raitha

Check out what Vaishali and Champa have been up to during their Weekend Cooking!

The home is so empty as our relatives left to their home. Athamma went along with the twins and it's back to cooking for two. I am hoping to take up the challenge and cook something interesting for just two of us.

So stay tuned for cooking for two and some interesting new dishes!

Sapidi Pappu, Tomato Rasam ~ Simple Andhra Thali

2013-04-29T22:30:00.000+05:30

With the full month Blogging Marathon going quite strong in Spice your Life, I hardly get time to cook something else. Saturdays lunches are surely planned properly to make sure I make atleast 3 -4 dishes. The tough part is always putting everything together as the thali that I am so obsessed with. Anyways I somehow manage and end up making a thali with all the dishes that are made.

Though I make sure I cook from the same cuisine, at times it doesn't work out that way. Fortunately when I was planning to make some authentic dishes from Athamma, I made something else for that theme and I ended up with a complete meal here. I was after Athamma to remember all the dishes her mom used to make. Finally she told that I could make while she says. Apparently the dal was so simple that even Hubby dear was making it. I couldn't believe, but they both say so, I got to take their word for it.

As with Athamma's instructions, I got the ingredients all ready. I know the sequence won't go wrong, yet when I was working on the pictures, she comes and checks on the pictures and exclaims that couple of sequence is wrong. She said she doesn't add onion to the dal, while onions are added to the rasam! Well, I told her that the camera clicking goes in sequence and I showed her the proof that every time I washed my hand to click a picture I was making sure I had them in order. Moreover I had made the Rasam first than the dal!

I am going with how the pictures say, however Athamma says the Dal just has garlic, jeera red chillies for tempering and no onions. Since I had with onions, the dal surely tastes great!

Both the dishes are from Athamma's mom. She said these are often featured and since very simple to make, can be quickly learnt by all.

Tomato Rasam

Rasam Powder for Tomato Rasam

Tomato Rasam

Ingredients Needed:

Rasam Masala Powder

Dry Red Chilies - 5 -6
Garlic - 5 -6 cloves
Cinnamon - 2"
Clove - 1
Whole pepper corns - 1/2 tsp
Coriander Seeds - 1 tbsp
Cumin Seeds - 1 tsp
Copra - 2 tbsp

For the Rasam

Ripe Tomatoes - 2 medium
Coriander Leaves handful
Curry leaves handful
Salt to taste

For tempering

Red chilis - 2 long
Curry leaves few
Garlic - 4 -5 cloves
Oil - 2 tsp
Jeera - 1 tsp

How to make the tomato rasam

Lightly warm the ingredients for the rasam masala powder except the garlic. When cooled, grind into a smooth powder and keep it aside.

Mash tomatoes very fine in a bowl, add water as required.

Add the ground rasam masala powder along with coriander leaves, curry leaves.

Add it to a pan and bring to boil.

In another pan add oil, temper with red chili, garlic and curry leaves. Pour rasam into this and bring to a boil again.

Plain Dal ~ Sapidi Pappu

Plain Dal or Sapidi Pappu

Ingredients Needed

To be pressure Cooked

Toor dal - 1 cup
Garlic - 2 cloves
Red chili powder - 1 tsp
Roasted Coriander powder 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder
Tomatoes - 2 medium
Coriander leaves handful

For tempering

Oil - 2 tsp
Dry Red chiies - 4
Cumin seeds - 1/2 tsp
Curry leaves
Onion - 1/4 of a small

How to make the Plain Dal

Wash and take the toor dal in a pressure cooker along with garlic, red chili powder, coriander powder, turmeric powder, tomatoes, coriander leaves, cumin powder. Add enough water to cover the dal. Pressure cook till the dal is well cooked. It normally takes me 4 whistles.

Once the pressure falls down, remove excess water to a bowl, churn the dal with lentil churner. Add the excess water and bring to boil. The dal has to be thick dal, so cook till excess water evaporates.

In another pan, heat oil and temper with all the ingredients. Once the onions sautes well, add the cooked dal and bring to boil. Adjust salt .

Serve with Steaming rice and Bendakaya Vepudu

It was a simple, comforting meal, all the while remembering the grandmom who used to make it and I was teasing hubby dear that we must get back to him making this for us sometimes. He said he can hardly remember what went in now.

Talking of the Weekend cooking, check out what Vaishali and Champa have been up to. Vaishali makes a delicious burger, while Champa captivates with her Cake decorations.

Andhra Pulihora Recipe | Tamarind Rice ~ Andhra Special

2013-04-22T22:47:00.000+05:30

If there has been one dish that has always captured my interest without any change in the intensity, it has always been a Pulihora. I really love that spicy, tangy Pulihora that is often a prasadam. And since it's a prasadam, you only get to eat it in small offerings. Yet there have been occasions when I gone over the board and have got more, yet I have never seen the interest reduce.

So growing up you can imagine, I was always looking forward to the times when Amma would make this. Those days it wasn't a schedule planned and Amma used to prepare as she felt like. Only later on, she came to have a schedule for each day, which made it much easier to plan the weekend cooking. Infact for many years after marriage, I used to make Tamarind Rice on Saturdays. Somehow I lost this habit and now I hardly make it.

My colleagues love the pulihora I make, so I always would carry another box just for them. And now they keep asking when I would be making next. So today's Pulihora adds to another list of Pulihoras we make at home. I got the recipe from Amma, and I really loved how good this tastes. This only shows give me a pulihora and I won't say no.

For the Weekend Cooking, you can check what Vaishali and Champa have done!

Now for the recipe

Ingredients needed:

Cooked rice - 1 cup
Tamarind - half of size of a lemon.
Red chillies - 8 - 10
Bengal Gram - 1 tbsp
Urud Dal - 1 tsp
Ground Nut - 2 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 1
Asafoetida - a pinch
Salt as per taste
Oil - 3 tsp
Turmeric powder a pinch

Spice powders

Roasted and coarsely powdered Coriander seeds - 1/2 tsp
Roasted and powdered groundnuts - 1 tsp

How to make Pulihora

Soak tamarind in water for 30 mins. Extract thick pulp from it.

Cook rice and spread it over a big bowl. Add oil to make sure the grains are separate.

Dry roast coriander seeds and powder it to a coarse powder. Likewise roast the peanuts and powder. Keep it aside.

Take a kadai, heat oil and add Bengal gram, Urud dal, Ground nuts, mustard seeds. Once it splutters, add curry leaves, asafoetida and turmeric powder.

Add the tamarind pulp to the above, salt, add required amount of water to boil. Once its boiled well, simmer and cook well for 10 mins on low.

Once the pulihora paste is done, mix it to the rice.

When you have adjusted the taste, sprinkle the powdered coriander powder and peanut powder. Combine everything well again.

Other variations of Pulihora recipes

Pulihora ~ Tamarind Rice
Andhra Pulihora ~ Tamarind Rice with Sesame Seeds
Pulihora or Puliyodarai ~ Iyar Style LBS#33
Puli Aval / Atukula Pulihora
Karivepaku Pulihora | Curry Leaves Tamarind Mixed Rice

Matar Paneer Lababdar, Yellow Moong Dal Cabbage Vada ~ Weekend Cooking

2013-04-15T20:03:00.000+05:30

With Sunday being the Tamil New Year, I wanted to make something special. Since I had to do Zarda, I decided to plan for some elaborate dishes, that naturally included Paneer. I think I made the best use of the sunday, with cooking couple of dishes, keeping in view of our visit to my friends place. Kids were restless, wanting to leave on time, one thing was they wanted to see the babies, second was the movie that was going to be aired.

They managed to watch some of it at their place and then we hurried home to catch up the rest of the movie. I was almost not sure if I would have time to make the Somas and the Zarda, I had already made one traditional dish and kept it as backup. So I am glad I finally ended up making everything so that I have the backup dish for this series.

The vegetarian gravy that I made included peas and paneer, the deadly combo. However pairing it with Vegetable pulao was not a great idea. Hubby dear said I should have made Jeera Rice for this. Anyway this is something I would be making it again. Konda liked it very much and I made chapatis for her dinner for this.

The vada that's shared today is from Amma. It's another interesting usage of Cabbage into a fried vada. Seeing that I had Somas to offer, hubby dear refused to taste Zarda, saying he doesn't like tutti fruiti. I said he had to taste as I had to post it for ICC. Well that's one statement he never says no, especially when a new dish needs his approval, he is quite agreeing to the whole exercise. I had no issues with Somas, as the entire batch was almost over by the time I was done with the clicks. Please don't ask me what Lababdar means, the recipe I had stored had the name, though I had changed a lot in the given recipe!

Following from last week, I am joined by Champa and Vaishali who have shared their Weekend Cooking with me. Hop on and enjoy! Champa has made some delicious looking sweet dish called the Hayagreeva and Vaishali was smart to share Zarda! What was surprising was that I had only recently read about Hayagreeva and wanted to know how it looks. By looking at Champa's bowl, I am really tempted. About Vaishali's Zarda, of course she is a master when it comes to decoration and presentation. You will have no choice but to drool over both the dishes!

Matar Paneer Lababdar

Matar Paneer Lababdar

Ingredients Needed

Paneer - 250 gms
Fresh Peas - 1 cup
Onions - 2 medium
Ginger garlic paste - 1/2 tsp
Poppy Seeds, Melon seeds - 1 tsp
Red chili powder - 1 tsp
Salt to taste
Garam masala - 1/2 tsp
Cream - 2 tsp
Coriander leaves handful
Oil - 2 tsp

How to make the Mata Paner Lababdar

Heat the oil add onions and saute till it turns colour, then add ginger garlic paste. Cook till both turns to a nice colour.

Add the fresh peas and simmer.

Grind both poppy seeds and melon seeds to a fine powder.

Now add all the spice powders along with poppy seed powder, mix well.

Add water and bring to boil. When the gravy thickens, add paneer cubes. Finally add the fresh cream and simmer for 5 mins.

Garnish with coriander leaves and switch off.

Serve with Rotis

Notes

You can garnish with roasted almond slivers,Serve hot, garnished with coriander and almonds.

Yellow Moong Dal Cabbage Vada

Yellow Moong Dal Cabbage Vada

Ingredients Needed:

Split Yellow Moong dal - 1 cup
Cabbage - 1 cup
Besan - 1/4 cup
Rice flour - 1 tbsp
Salt to taste
Red Chili powder - 1/2 tsp
Ginger - 1"
Green chilies - 3 nos
Oil for deep fry
Curry leaves

How to make the Vada

Soak the moong dal for 30 mins, finely shred the cabbage and keep it aside.

Grind the moong dal to a fine paste. Grind ginger and green chilies to a paste.

In a bowl, take the moong dal paste, cabbage, salt, red chili powder, ginger green chili paste. Mix well and slowly add the besan and rice flour to get a stiff batter.

Heat a pan with oil, when it is hot, pat down the batter as vadas and deep fry on both sides.

Drain the vada on to a kitchen towel.

Zarda ~ Sweet Saffron Rice from Kashmir

Enjoy the week ahead!

Ugadi Greetings with Ugadi Festival Brunch 2013 | Moong Dal Vada

2013-04-11T19:11:00.000+05:30

Ugadi Subhakankshalu! Happy Ugadi to all my readers!

We had the usual Ugadi festival dishes and had a wonderful brunch. Apart from the regular and customary dishes, we also made Moong Dal Vada. After the heavy brunch I was not game for anything, though I had planned on making something for the BM.

Ugadi Pachadi
Chitrannam
Brinjal Potato Curry,
Moong Dal Vada
Maamidikaya Pappu
Poli

Moong Dal Vada

This was almost the same as the usual one I make with Moong dal, only difference was, this had the skin intact.

Ingredients Needed:

Whole Moong dal - 1 cup
Green Chilies - 3 long
Salt to taste
Oil for deep fry.

How to make Moong Dal Vada:

Wash and soak Moong dal for an hour. Grind to an almost coarse paste along with green chilies and salt without adding much water.

Heat a kadai with oil for deep fry. Pat down the batter into small discs and deep fry in oil

This made a delicious snack along with the Dal and Chitrannam.

Kathirikkai Kariamudhu, Thalicha Paruppu, Beans Poriyal - Weekend Cooking

2013-04-08T21:07:00.000+05:30

Checking on the date made me realize that I hadn't posted anything the whole of April first week. Somehow doing a full month Blogging Marathon in Spice your Life!, ensured I was kept busy. Of course that doesn't mean I can ignore this space. I have accepted that if there wasn't a push, I wasn't' going to do anything.
So while thinking about it, I almost thought I must start another group for this blog, to ensure I get the enough push to do a regular posting. I was also thinking what sort of things I must cover, and nothing was more interesting than Indian thalis.

For a long time I had been chatting with Champa, to do something in a periodic basis. The Bakeathon that she hosted during December was really so good. So that prompted me to ask her if she was interested to do something like this. Of course I had full course meal in mind. She on the other hand, said she would go for a one pot meal. I told that it can be anything, as long as we get the inspiration to post. Then I discussed it to Vaishali and she didn't want it to be restricted to just Indian. So I said it can be anything one wants to do. I haven't thought of anything in terms of how we will track and manage. I just wanted to get this going.

Such as I have been doing Weekend Cooking for a long time, only this time I will be doing it along with my blogger friends, Champa and Vaishali.

Today's special is going to be a typical Iyengar special featuring Kathirikkai Kariamudhu adapted from Chandra Padmanabhan's Simply South, a simple parupu kolambu, Beans Poriyal, along with Rasam, and curds.

Kathirikkai Kariamudhu Recipe

Ingredients Needed

For Spice Powder:

Channa dal / Bengal gram - 2 tsp
Urad dal - 1 & 1/2 tsp
Dry Red chillies - 4 -5 nos
Coriander seeds - 2 tbsp
Cinnamon - 1/2"
Clove - 1

For Tempering:

Oil - 2 tsp
Mustard seeds, Urad dal 1 tsp
Channa dal - 1 tsp
Dry Red chillies - 2
Curry leaves few

For the gravy

Tamarind, extract from a small marble-sized ball
Brinjals, long cubes - 5 nos
Turmeric powder a pinch
Coconut, grated - 2 tsp
Salt to taste

How to make Kathirikkai Kariamudhu

Soak tamarind in 1/2 cup water and extract juice.

For the spice powder, toss the ingredients in a dry pan, over low flame till they turn golden brown. Allow to cool and grind to a fine powder. Keep it aside.

Heat oil in a non stick pan, Temper with ingredients listed under tempering. When the mustard pops, add the cubed brinjal pieces and saute for 2-3 mins. Add salt and turmeric powder, simmer and cover with lid. Then add tamarind juice and bring to boil. Cook for 10 till or till the brinjal is tender.

Cook open for a minute until all the extra moisture is absorbed. Then add the grated coconut and the spice powder. Combine and sprinkle water to mix everything well.

Serve hot with steamed rice as side.

Thalicha Paruppu

Ingredients Needed:

Boiled Toor Dal - 1/2 cup
Sambar Onions / Shallots - 5 -6
Hing a pinch
Curry leaves
Dry red chilies
Mustard Seeds, Urad Dal - 1 tsp
Salt to taste
Oil - 1 tsp

How to make Thalicha Paruppu

Wash and boil toor dal till soft,

Heat a pan with oil, temper with mustard, urad dal, curry leaves, hing, dry red chilies, onions. Once the onions turn colour, add the boiled toor dal and bring to boil.

Beans Poriyal with Split Yellow Dal

Ingredients Needed:

Beans - 1 cup
Split Yellow moong dal - 3 tbsp
Salt to taste
Green Chilies - 2 nos
Oil - 1 tsp
Mustard Seeds, Urad dal - 1 tsp
Curry leaves few
Coconut, grated - 2 tsp

How to make the Beans Poriyal

Wash and finely chop the beans. Microwave the beans along with washed moong dal for 10 mins.

Heat a non stick pan, temper with mustard seeds, curry leaves, green chilies. Add the cooked beans, cook till the moisture all evaporates.

Adjust salt, add grated coconut.

Simmer till everything is combined well.

Serve with rice and dal

Cumin Pepper Rasam

We will be posting a weekend special every monday, it will either feature a breakfast brunch, lunch or dinner. The only condition being it has be something cooked during the weekend either for a elaborate spread or a quick meal to spend time with family!

Spicy Fish Fry | Seer Fish Fry | Vanjaram Meen Varuval

2013-03-31T11:13:00.003+05:30

When I was eating Non Veg, fish was the one thing I always preferred to eat than other options. Especially the fish fries used to be very famous and most sought out. Parents used to host lot of parties and Fish fries would surely feature on the table. It was the time when Amma started making Fish Fry with Vanjaram/ Seer Fish. I am not sure if this variety is widely available in Andhra, as most of my relatives were not aware of this variety. Moreover, fish is not that really popular on our tables.

So whenever we have close relatives visiting us, this was one item that Amma would surely make. I have never really been to a fish market. Mostly we used to have the folks visiting us to sell their fish. And I remember Wednesdays to be allotted for fish. It's a wonder, how certain things become a customary actions right, over a period. Thinking back, I always associate certain days with certain food and certain activities.

Now coming back to the fish cooking business, I haven't cleaned it or made it from scratch. The most I have made was to fry them, after the masala is made and the fish is marinated. If you wonder about today's post, then yes, all I did was to fry these, as Amma had marinated them for me. Luckily kids like the Fish Kollambu and fry, so when we decide to make, it does become an easy task for cooking.

Spicy Fish Fry

Ingredients Needed:

Seer Fish / Vanjaram - 1 kg
Turmeric powder 1/2 tsp
Salt - 1 tsp
Pepper powder -1 tsp
Garam Masala - 3/4 tsp
Red Chili powder -1 tsp
Corn flour - 2 tsp
Vineger - 2 tsp

Masala to be ground

Onions - 1 medium
Ginger - 2"
Green Chillies - 2 medium
Coriander leaves - handful of leaves

Oil for frying

How to prepare Fish Fry

Wash and cut the fish pieces as needed for fry.

Wash and grind to a smooth paste listed under the ground masala, without adding water.

In a bowl, take the fish, add the ground masala and rest of the ingredients. Mix everything well and spread evenly on the fish pieces. Marinate for at least 30 mins.

Heat a deep kadhai with enough oil for the fish to immerse fully. When the oil is hot enough, take the fish coated with the masala, spread once again to make sure the fish have the masala all over and gently slide into oil. Reduce the flame to low and cook for couple of minutes.

Gently slide to the other side and cook evenly on both sides, before draining to a kitchen towel.

Notes:

Normally the fish is coated with masala and spread on a bowl, so that the masala gets evenly coated.

Adjust the spicy according to your taste.

Jeera Rice in Pressure Cooker | Cooking for Two | Lunch Box Series : LBS#70

2013-03-20T23:23:00.001+05:30

After the simple Pudina Peas Pulao for lunch, I made this Jeera Rice, different from the regular Jeera Rice. I was again cooking for just two of us and as always I was running out of ideas. Never realized one person not at home, makes so much difference in what you cook. Anyway having had the need I had to think of something simple, yet tasty. Doesn't this be the requirement all the time?

So this Jeera Rice is little more spicy and I used more than the regular spices. Infact I used the Biryani Masala I had made sometime back. For a combination for this rice, I made the Methi Aloo Tamatar, the spicy gravy went quite well with the Jeera Rice.

The school closed for the boys after their exams got over. Unfortunately Konda's exams are yet to start. You can imagine how tough it will be when someone is enjoying their vacation while one has to study for the exams. Konda was cribbing about it, but managed to get over it and is studying for her exams. Whereas Peddu and Chinnu keep running around because it's their vacation. They even decided they will stay at their grandparents place. I told them they can stay through the day, but should be back home for sleeping. They tried convincing me, but then I knew Amma wouldn't be able to manage them.

They are ready with their toys from the moment they wake up and sleep with their cars. I don't know how, but boys love cars and bikes! I am just hoping they will entertain themselves for some more days, before their school reopens for the next academic year.

Now for the simple recipe.

Jeera Rice

Ingredients Needed:

Rice - 1 cup
Oil - 3 tsp
Onions - 2 medium
Ginger Garlic paste - 1/2 tsp
Green chilies - 2 medium
Roasted Cumin powder / Jeera Powder - 1 tsp
Salt to taste
Biryani powder - 1/2 tsp
Water - 2 cups

Whole Spices

Bay leaf - 2 nos
Cinnamon - 2"
Cloves - 3
Cardamon - 2
Dagad Phool / Kallupachi / Black Stone Flower - 2

How to make the Jeera Pulao

Wash and soak the rice for 15 mins.

In a pressure cooker, heat oil, add the whole spices, saute for couple of minutes. Then add onion julienne. Saute them till it turns colour.

Then add ginger garlic paste, green chilies. saute well. Now add the drained rice. Saute well.

Next add the salt, cumin powder, biryani powder, combine everything well. After couple of mins, add water, cover with lid and pressure cook for 3 whistles or till done.

Once the pressure falls, fluff with fork.

Serve with Methi aloo Tamatar.

Paneer Peas Masala | Mutter Paneer ~ Side Dish for Chapati

2013-03-15T20:17:00.000+05:30

When you hit on a combination that works out wonders, I am sure we end up using that combination in as many variations as we can come up with! That's true with Peas and Paneer. You can never go wrong with combining these two together for a gourmet gravy and be sure to win over your guests.

Couple of decades back, when one wanted to host a party, they made sure there planned a proper vegetarian and a non vegetarian dishes, keeping in mind the crowd pleasers. If I remember right, it used to be Channa Masala with Pooris. Be it lunch or dinner, these two found it's way. However ever since Paneer took the crowd by storm, there is nothing but paneer in any party you attend or host yourself. One can't go wrong in selecting Paneer.

At one point, I almost wondered if all the dishes ended up being made with paneer. So much so that I decided I had to plan a menu with this star. Anyway coming back to our recent parties, that I have ended up clicking pictures and sharing the menus, I noticed we were back to the spot of making sure we had the Paneer for the vegetarians. And let me confess all of them were hit.

So even though I have three or is it four, versions of Paneer with Peas or other ingredients, it was so well received.

The other versions be it Mutter Paneer Masala, Matter Paneer or Mater Paneer Masala, each has been a different yet appealing in it's own standards!

Ingredients Needed:

Paneer - 250 gms
Peas - 1 cup
Onions - 2 medium
Tomato puree - 2 cups
Ginger Garlic paste - 1/2 tsp
Cashew paste from 10 whole ones
Malai - 2 tsp
Chilli powder - 1 tsp
Coriander powder -1 tsp
Roasted Cumin powder - 3/4 tsp
Curds/Yogurt - 2 tbsps
Salt to taste
Oil - 2 tsp
Butter - 1 tsp

How to make the gravy

Have Homemade Paneer ready. Since this is homemade you don't need to saute in butter. If store bought, cube and saute in butter.

Soak cashews in hot water and grind to a smooth paste. Keep aside.

Blanch the fresh peas and keep it ready.

Heat a non stick pan with oil, saute the onions till they turn colour, then add ginger garlic paste.

Next add the tomato puree, fresh peas, cook for few mins in sim. then add cashew paste, blended malai, and all the spices. Simmer till the gravy gets well cooked. This takes about 10 mins.

Then add the beaten curds and mix well. Add a cup of water and bring to boil. Add the paneer at this time and simmer for 5 - 7 mins.

Finally add the butter and remove, you can garnish with coriander leaves.

Serve with Naans or chapatis.

This was one of the main dish served for the vegetarians in a party and surely disappeared before I could take a proper picture!

Other Paneer Recipes

Chettinad Chicken Kulambu in Pressure Cooker ~ Tamil Nadu Special Chicken Curry

2013-03-08T19:11:00.001+05:30

Ok for once it turned out that I was unable to click more pictures in the recent dinner party. I just managed to click most of the dishes together, while rest was being prepared. This time for a change in the menu, Amma wanted to try something else, different from our usual menus. She always says she would want to have her best dish included, even if the new dish that she tries flops, which of course has never happened. Anyway it's always better to be prepared right.

So we have this Chettinad Chicken curry that Amma makes, she wanted to vary the ingredients and made a new combination. This was again liked much, so needless to say I am here to record that on dot! You must make it and enjoy as I have heard very good feedback on the Kulambu. She also wanted to make the roast, which was again a derivative of another dish. All in all this menu was assembled mostly with a thought that we create a new list with what we have already! Kids loved the Paneer Butter Masala. Did I tell you that the current Paneer Butter Masala has gone through lot of modification from what it's on the blog? Well I hope someday I get around sharing the recipe as well. Until then you get to just hear me talk about it all the time.

With today being Women's Day, I went out with my colleagues for an outing, leaving the guys very jealous, they were hoping they would get to go out and enjoy on Men's day. The feminist in me shouted out "as if they don't have a men's day daily!"..:) On the other hand, knowing that the men in my life don't always expect me to hen around them, I can say they can have a special day, else no chance!

Chettinadu Chicken Kolambu Recipe

Chicken - 1/2 kg
Onions - 1 medium
Tomatoes puree - 1 medium
Ginger Garlic paste - 1/2 tsp
Red Chili powder - 3/4 tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil - 2 tsp
Coriander leaves handful

Masala to be ground

Coconut - 1/2 of a whole medium size
Poppy Seeds / Gasa Gasa - 1 tsp
Coriander seeds - 2 tsps
Whole peppercorns - 1 tsp
Fennel seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Red Chili whole - 2
Cashew Nuts - 5 -6 whole
Cloves - 2
Cinnamon - 2"
Cardamon - 2 nos

How to make the chicken kolambu

Dry roast the spices for the masala and grind to a smooth paste. Keep aside.

Then in a pressure pan, heat oil, saute the onions till they turn nice brown colour. Add the ginger garlic paste and saute well.

Next goes the chicken and you cook on high flame for the chicken to get nicely roasted, making sure the raw smell leaves.

Then add the tomato puree, red chili powder, salt, turmeric powder and simmer for 5 - 7 mins.

You can add the ground masala and continue cooking for another 5 mins.

When you feel the chicken is nicely coated with the masala, add a cup of water and cover with lid. Cook for 1 or 2 whistle depending on the chicken getting cooked.

Once the pressure falls off, add coriander leaves and cook on simmer again for couple of minutes.

Notes:

Since the chicken gets nicely roasted through the process, you can simply put for one whistle. Else you can check and cook for another whistle. Since you are serving as side dish for parotta, make sure pieces don't get smashed.

Party Menu 4 | Menu Planning | Indian Party Menus | Dinner Party

2013-03-07T06:53:00.002+05:30

After what seem to be the most dullest moment here, I finally manage to get some something done. Though days pass away as quickly the come in, I am shocked we are already into March! Where did February go and I never came over here so much as I might have wanted.

We had a small dinner party over the weekend. And I as I said we tend to repeat certain dishes as they get more likes and we also try couple of new dishes. Overall it's a case of making sure you don't end up with all new dishes and nothing anybody likes. There is of course, no question on not liking it. All of Amma's recipes are always a hit.

The starters were sort of changed, we always make sure have a paneer side dish for the vegetarians. So this time it turned out to be our favorite low calorie Paneer Butter Masala. The recipe that we currently make is so much different from the original recipe that I have shared. Nevertheless, you can still make that if you want.

This simple Vegetable Salad with just salt and pepper, at times I sprinkle Chaat Masala, is always the most sought out in any party.

Party Menu 4

Venue : Home
Number : 8

Our Dinner Party Menu was:

Drinks
Mango Fruit Juice (Store bought)

Salad

Spicy Channa Sundal, Iyar Style
Onion, Cucumber, Carrot Salad

Veg Starters:

Pepper Fried Masala Cashew
Masala Vada

Non Veg Starters:

Chicken Nuggets (Store bought)
Chicken Pepper Fry

Main Dishes

Chettinad Chicken Kulambu, Tamil Nadu Style
Paneer Butter Masala
Parotta
Pepper Cumin Rasam,
Plain Rice
Curd Rice

Dessert

Vanilla and Butterscotch Ice creams

Both the Chicken Dishes were new and will be sharing shortly.

Pepper Salted Cashews

Fried Cashews have to be part of all parties for Daddy. So for a change we made it with Pepper

Pepper Fried Masala Cashew

Cashews Whole - 1/2 Kg
Pepper powder - 1 - tsp
Salt to taste
Oil to deep Fry

Heat the Oil and when it hot enough fry the cashews till they start turning colour.

Drain them on to a kitchen towel. Sprinkle pepper powder and salt. Cover and shake them well to make sure all the cashews get coated with the masala well.

Allow to cool and then store in air tight container

Pudina Peas Pulao, Cauliflower Subji | Cooking for Two | Lunch Box Series : LBS#69

2013-02-25T23:57:00.002+05:30

I am back to cooking for two of us since Athamma has gone for a trip. It's been only three days since she left and it's become a hectic task for me to plan cooking just for two of us. I know it's not right to cook special food for the kids. They simply refuse to eat what I make for the elders. So without Athamma, it's just me and Hubby dear.

While planning for the kids has always been on the same line, planning what to cook for just us, with the condition we don't eat leftovers for the next meal, is always the toughest! For all the huge list of recipes already listed out, coming out with something with exact measurement, making sure nothing is wasted, is surely a taxing task.

Since I was working on Saturday, I had to pack my lunch. So I ended up making this simple combo, which met all our needs. Another wonderful addition that this rice has is the Pudina or Mint leaves. The interesting thing is, I had used the frozen Pudina paste that Athamma had the brain wave to make and store. Couple of weeks back, I ended up getting too much of Mint leaves. As they would anyway end up getting rotten, she decided to make a paste and freeze it in our magic freezer tray! You name it, and we have it. Be it chili paste, coconut paste, Poppy Seeds paste and the latest to the family, the Pudina paste!

I did say that Athamma is too smart right, well she is always resourceful and comes up with wacky and interesting ideas. Else imagine finding ways to store the excess produce on hand. Trust me, when I used in the rice, it had such wonderful aroma and taste.

Today's Lunch Box had

Pudina Peas Pulao and Cauliflower Subji, both cooked in Pressure cooker and took only 25 mins

Pudina Peas Pulao ~ Step by Step Pictures

Mint leaf paste, frozen and can be used whenever there is a need!

Ingredients Needed

Rice - 1 & 1/4 cup
Green Chilies - 2 long
Peas - 1/2 cup
Onions - 1/4 of a big one
Cloves - 1
Cardamon - 1
Bay leaf - 1
Cinnamon - 1"
Star anise - 1
Mint paste - 2 tbsp or three small frozen cubes
Salt to taste
Oil - 2 tsp
Water - 2 & 1/2 cups

Cauliflower Sabji ~ Step by Step Pictures

Ingredients Needed:

Cauliflower florets - 1 cup
Onions - 1/2 medium
Tomato puree from 2
Curry Powder - 1 tsp
Red chili powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil 2 tsp
Water as required

How to make both at the same time!

Wash and soak the rice for 15 mins

Clean the florets and mw with enough water for 2 mins. drain the water and keep it aside.

Since I was using pressure cooker for both the dishes, I had them on the gas. Chopped onions very finely for the subji, and juliennes for the pulao.

Use the same ladle as it saves time and energy!

Keep stirring, then add the whole spices to the pulao cooker, combine everything, add the chopped green chilies, and pudina cubes.

Simmer for couple of mins. Meanwhile, when the onions for the subji turns colour, add the drained cauliflower, Let it cook, while you puree the tomatoes.

Then pour the tomatoes over the cauliflower, along with all the spices. Combine and let it mix together well.

For the pulao, when the pudina mix is melted, add the peas, and drained rice. Stir on high flame for couple of minutes.

Add measured water, salt. Adjust the spice. Cover with lid and cook for 3 whistles.

For the subji, add enough water and cover with lid. Pressure cook for 4 -5 whistles depending on how soft you want the cauliflower to be.

Allow the pressure to fall off before you remove to serving bowls.

It was indeed a wonderful meal, with the pudina adding more zing to it. And we didn't end up with lot of leftovers.

I am hoping to make some more dishes for just two, hope you will come back to catch them up! Until then have a great week ahead.

Chicken Biryani Dindigul Thalappakatti Style ~ Step by Step | Weekend Cooking

2013-02-15T20:08:00.000+05:30

There is always a strange feeling getting back to things you haven't been doing for a while. Like not updating this space can easily be one of it. I almost had to remind myself that it's been almost half a month past and there has been no updates. Though it wasn't the lack of dishes.

As I have said many times, getting Biryani recipe always excites me no end. Couple of weeks back, when Konda had visited her friend's birthday party, she came home with a packed Chicken biryani. Kids loved it and I had to know how it was made. I called up her friend's mom right away and came to know they hail from Dindigul and this was one of the many varieties she prepares. Now that got me really hooked and asked her if she would share the recipe with me. She was such a sweet lady to do it right away. I ended up making this after couple of days and boy, everybody loved it!

I could easily say this looks exactly like how they serve as Thalappakatti Biryani, only difference being I didn't use the Seeraga Samba Rice for the biryani. All Non Veg biriyanis in south use Seeraga Samba Rice and I guess the taste almost goes with that. Anyway having arrived with yet another Chicken Biryani that I can make again, I was content.

I made this during Sunday lunch and had paired it with Mutton Semi Gravy, Chicken Legs Gravy and X Chicken Fry.

Chicken Biryani

Chicken Biryani Step by Step Pictures

Ingredients Needed

For boiling chicken

Chicken - 3/4 Kg
Salt - 1/2 tsp
Turmeric powder a pinch
Curds - 2 tsp

Pressure cook without adding water for 2 -3 whistles. Once done, allow the pressure to fall

For the Masala Paste

Pearl Onions - handful
Mint Leaves - handful tightly packed
Coriander leaves handful tightly packed.
Green chillies - 3 long

Whole Spices

Cloves - 3
Cinnamon 2"
Cardamon -2
Bay Leaf - 1 long

For the Rice

Rice - 3 cups
Onions - 2 medium
Tomato - 1 big
Ginger Garlic paste - 1 tsp
Green Chilies - 2
Oil - 1/2 cup
Coconut Milk, thick - 2 & 1/2 cups
Water - 3 cups
Salt to taste (remember you added in chicken already)
Lemon Juice - 1 tsp

How to make the chicken biryani

Wash and cut chicken, drain well. In a pressure cooker, take the chicken along with salt, turmeric and curds. Pressure cook for couple of whistles. Once done, allow the pressure to fall down.

Extract the coconut milk and keep it ready.

In another pressure Cooker, heat oil, add all the wholes spices. Let the flavours come out.

Then add the onion julienne, green chilies, followed by the ginger garlic paste, saute well. Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.

Now add the drained chicken and saute well to make sure the chicken coated with masala. Add coconut milk, water and adjust spice.

Add drained rice and bring to boil. Cover with lid and cook for 1 whistle. Simmer completely and cook for 10 mins.

Wait for the pressure to fall, fluff the rice well and transfer to a non stick pan, grease the bottom with ghee, spread the rice and cover with thick lid and dum for 15 mins.

Remove and finally add the lemon juice.

Serve with Onion Raitha or chicken gravy.

Notes:

There are couple of ways of making this biryani. You can half cook the rice and add it at the last stage. Cook both separately and dum the whole process.

Cooking in pressure cooker was much easier, only cautious thing you have to remember is add the salt at different stages and adding less water than required for the rice to be separate and grainy.

Always fluff and never mix too much.

Other Chicken Recipes
Other Biryani Recipes

Beans Potato Curry | Beans Bangaladumpa Koora | Beans Aloo ki Sabzi

2013-01-27T10:23:00.001+05:30

For the lunch box that I made along with Kathirikai Paruppu Kulambu, I made this simply Curry or Koora as we also call in Telugu. Now Koora is a name given to vegetable dry sautes as well as gravies. The usage is most confusing, however we manage somehow. Coming to this simple beans and potato subzi, I eat this at my sil's place. She had made it along with Pappu and I was surprised that hubby dear liked it and said he would eat such dishes if I were to make it like that.

There was nothing so different about it, except of course the green chili spice that he so likes. So back home I decided I should make it and see if he still likes it. My SIL had made it quite spicy and it was bright red in colour, which meant she had added red chili powder as well. Mine didn't end up like that, maybe because I pressure cooked the vegetables and then added. Coming to the simple one, here is how you can make this simple dish that makes a good side dish for both rice and rotis as well.

Pressure cooking makes this dish get done very quickly, else you will have to slog over the stove for a while for the vegetables to get done.

Step by Step Pictures

Beans Potato Curry

Ingredients Needed:

Beans - 1/4 kg
Potato - 2 small
Coconut - 2 tbsp
Green Chilies - 2 medium
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste

For the Tempering

Mustard Seeds, Urad dal - 1 tsp
Curry leaves - handful
Crushed Garlic - 4 cloves
Oil - 1 tsp

How to make the Beans Potato Curry

Make a coarse paste of coconut and green chilies without adding water.

Wash and trim the beans. Peel the potatos and cube. Pressure cook till done.

In a non stick pan, heat oil, temper with curry leaves, mustard seeds, and crushed garlic.

Next add the ground coconut mix, saute well till done.

Then add the cooked vegetables and cook on high for the water to evaporate. Add the spices and combine everything well.

Continue cooking in sim till the spices and vegetables blend well.

Serve with Rice or rotis

Enjoy the week ahead!

Kathirikai Paruppu Kulambu | How to make Paruppu Kuzhambu | Lunch Box Series : LBS#68

2013-01-20T19:08:00.002+05:30

I know I am getting back to my Lunch Box Series after a long time. Not that I don't carry packed lunches to work. I simply didn't have anything new or sometimes lack of time, that forced me to drop this series completely. All the lunch box recipes are very quick to make, most of them take under 30 mins or max 40 mins in different phase to get done.

Making something different for the lunch box, made me take the extra step to click the pictures as I went about. The entire thing was done within 40 mins, with me doing the breakfast as well. So I am not sure exactly how much time I must say for the lunch box recipes alone.

Anyway if you want something quick to get done, you know what to try. Today's special is all about Paruppu Kulambu, specially from Tirunelveli. In the Paruppu Kulambu that I had already shared, I mentioned a colleague of mine who hails from this city. I happen to have a conversation with another colleague of mine along with this friend. Guess what everybody talks only about food with me. So it's no wonder we started talking about what's made often at their place. They again spoke about Paruppu Kuzhambu and how differently it's made. So I asked this friend to share the recipe and she connected to her Mom. Her mom said I can use any vegetable and I had only Brinjal and so it became Kathirikai Paruppu Kulambu.

I was happy when I had my colleague taste and certify that I had the exact replica of what her mom makes. This was only time I almost followed to the T and confessed about the additions I made. She said her mom forgot to mention those and I was smart in adding them myself! There is recipe writing for you.

Today's Lunch Box had

Kathirik Paruppu Kulambuai

Beans Aloo Curry

Plain Rice

Rasam

Curd Rice

One main predominant thing that they kept saying was about using Pearl Onions for all the dishes. Even though I know Amma uses it very much, I haven't been paying particular attention on the aspect of the cooling effect these onions are supposed to have. This brought to focus how much we ignore such important things while we cook. I decided I should be paying more attention to these things going forward.

I was also surprised of usage of Fennel Seeds in a sambar. I have only used Fennel Seeds for Kurma till now. Altogether this was a fantastic meal!

Kathirikai Paruppu Kulambu

Ingredients Needed:

Toor Dal - 1 cup
Hing - 1 big pinch
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Tomatoes - 2 medium
Brinjal - 4 medium
Red Chili powder - 1 tsp
Coriander powder - 1 tsp
Rock Salt to taste
Tamarind Extract - 1 tbsp
Coriander leaves handful

For the paste

Fresh coconut - 2 tbsp
Pearl Onions - 5

For the Tempering

Oil - 2 tsp
Mustard, Urad dal - 3/4 tsp
Pearl Onions - 4 - 5
Curry leaves handful

How to make the Kathirik Paruppu Kulambuai

In a pan, take the cooked dal along with enough water. Add hing, then add the cumin seeds, fennel seeds. Let it start boiling.

Next add chopped tomatoes, followed by brinjals. Add chili powder, coriander powder, salt and tamarind extract. Continue boiling in simmer

For the paste, peel the pearl onions, chopped coconut and grind to a coarse paste. Add this paste to the boiling dal. Mix well.

In another pan, add oil, temper with mustard seeds, urad dal, curry leaves and pearl onions. Saute till the onions are browned. Pour this into the boiling dal.

Continue cooking for another 10 mins after adding coriander leaves.

Switch off when the Kulambuai thickens.

Notes:

I added cooked dal, else you can pressure cook toor dal in pressure cooker along with hing, tomatoes and certain vegetables till soft and continue the same process.

Aloo Gobi ki Sabzi | Potato Cauliflower Dry Curry | Side Dish for Chapati

2013-01-10T22:20:00.003+05:30

For a simple dish this post surely stayed for a while in draft. I have been planning to write on this since a week and never came around doing that. Imagine, on the first of this year, I thought I should carefully wade through each day, making sure I write down what I want and also make sure I complete it. Guess what, the days have simply flown! Just like so many days before, just like the days that will come. Each day as it comes, makes me want to grab and make the best as much as I can, even as I sit down thinking about it, the time simply keeps matching forward.

It's the same grind again. waking up, rushing through, deciding what to make. Then the mad rush to make sure the bus is not missed. Next is the rush to make sure I am on time to work. Then I never know how the time passes off so quickly, it's time to return. Of course you can imagine how it would be when one lands at home and have three hungry kids waiting. Yes, it's soon bed time and you hurriedly get them to sleep. Is this the pattern you go through too? Cos I get tired just thinking through this. Again if I am not doing and being so packed like this, what will I do?

That's a question that has no answer, with the half yearly exam completed, we are marching towards to the annual exams and soon it will be summer vacation! Konda just declared she wants to learn Carnatic music. Because her favorite singer also learnt Carnatic music before being launched. We have been after her for so many years for these classes, now she comes up with this plan herself. I am glad she has mentioned her aim to become an archaeologist again. She was fascinated by Jackie Chan cartoons some years back. I am not really sure of her current passion. I am sure she will update me soon as soon as she decides.

While that goes on in my regular life, I am sure you will enjoy reading this simple sabji made with Aloo and Cauliflower.

Aloo Gobi Sabji

Ingredients Needed:

Gobi - 1/2 Kg
Potato - 4 medium
Onions - 2 medium
Green Chilies - 4 long
Tomato - 1 medium
Bay leaf - 1 large
Garlic - 2 big cloves
Curry powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Coriander leaves handful chopped

How to make the sabji

Wash and trim the cauliflower, soak in salted hot water with lid covered for 10 mins. Rinse in water again. And drain, keep aside.

Peel and chop the potatoes as juliennes.

Heat a non stick pan with oil. Saute the bay leaf and finely chopped garlic. Then add onions julienne, saute on high and let the onions sweat.Add chopped chilies, saute well along with salt.

Next add the potatoes and cover with lid. Then add the turmeric powder, cook in simmer for 5 mins, then add tomatoes and combine everything well. Continue cooking with lid covered. This takes about another 5 mins for the potatoes to soften.

Once the aloo gets soft, add the drained cauliflower, mix everything well. Add the curry powder and cover again.

There is no need to add water, the moisture that comes from the covered vegetables is enough to soften the vegetables.

Finally add chopped coriander leaves.

Serve with rotis.

Notes:

Instead of curry powder, you can simply add chili powder, coriander powder and a dash of garam masala.

Can add water if you want a liquid gravy.

Recap ~ Best of 2012

2013-01-05T21:58:00.000+05:30

I am back to do one of my favorite round up, Best of year 2012. It's wonderful to catch up with what the bloggers have been doing the year that passed, be it either the delicious recipes, beautiful presentation with drool worthy pictures. One major aspect of food blogging that has grown tenfold, would be the quality of pictures that are been shared. Gone are days when one takes forever to learn about great pictures. The blogs that have sprung during the recent times, have great pictures and you can loose yourself in the way they appeal to you.

It's been a tradition doing this event, where I get to read the wonderful experience bloggers who send in their recap.

First to send in was Champa, my wonderful friend from Versatile Kitchen. Seeing her recap, I almost thought she a year long bakeathon! She highlights those recipes that were popular in each of the month. And the list is great list of recipes that you can surely attempt! I could see many that I can bookmark.

Then you have Usha from Veg Inspiration, contemplating on the year that passed away quite quickly. I had the same feeling as well. Though I remembered and thought of making the best of each day as it passed, the days flew. Though her blogging had been sporadic, nevertheless she has made up her mind to be more regular. Looking forward to her blogging more!

Another blogger whose recap I eagerly look forward is Graziana from Erbe in cucina. She always makes sure she sends in her recap. She does a very pretty collage of all the dishes/posts that she did over the year. If you are interested in gardening, this is one blog you should surely check out.

Next was from Rajani, my BM member. As I always enjoy her BM Posts, this was no less. She is witty and humorous and the humour comes across effortless. Reading her posts I always think why I don't write so witty. Read on to know what she was doing the year that went by, with pretty pictures that brighten the post so well..

Another blogger who never misses doing a recap for me, is Priyanka of Asan Khana. She is one happy person seeing all her resolutions for the year 2012 were met. Now I wish I could say the same..:)

Pavani sends in her collection of beautiful pictures and posts that made it to the top last year. Her pictures always makes me want to grab them right off the screen. It was wonderful reading her post and looking at those delicious pictures again.

For a person who started during January of last year, Preeti has surely come a long way in terms of the number of recipes.. She has actively been participating in many blogospere events. She comes up with a variety of dishes for a person who is still in college!

Another person who never misses to be part of this event, is Jaya of Spice and Curry. She just manages to do a recap, which listed some very pretty pictures. I surely want to try some of them myself.

Next comes a wonderful account from PJ, who gives such a detail account on how each post were received. It's always good to check out a blog that's very versatile in so many recipes.

And finally from me, my own collection of dishes and emotions that played high during the year that went by. I hope I get to do much more this year in terms of learning and doing things different.

I hope you enjoyed reading all the entries. Do take time to drop in a word at their spaces!

Pineapple Rava Kesari | Pineapple Kesari Bath

2013-01-02T11:33:00.002+05:30

For want of a better reason, I settled down to say that I wanted to share this Pineapple Kesari for starting with a sweet this new year. I hardly ever give in for such sentiments, however I thought it's never too late to begin now.

As I said in my recap, I am never too keen on having any resolutions. I have seen myself breaking those resolutions the first chance I get and decided long back never to strain on planning to have anything specific. Still it is always good if we have a definite plans and that I decided would be to cook and experience all those foods that I keep wanting to make and never get around making it myself.

Pineapple Kesari

Coming to one such dish, this Pineapple Kesari would fit the bill so well. I have been wanting to make this for a long time and never had a good chance at making it. Since we ended up getting the whole fruit, and I made that Pineapple Upside down cake, I thought I might as well make this too. So one stroked out of my long to do list.

The kesari came out so well. I followed the same process I do for making the regular Kesari bath. Normally the juice is not added and is made with just water. I added juice and also used milk. The only risk you run when you use milk is, it will cuddle, the moment you add the tart pineapple juice. However if you are fine with the creamy cuddled milk, you are just fine.

Pineapplie Rava Kesari

Ingredients Needed:

Semolina / Rava - 1 cup
Milk - 1 & 1/2 cup
Pineapple pieces - 1 cup
Pineapple Juice - 3/4 cup
Sugar - 1 cup
Cardamom a pinch
Cashew nuts and Raisins - 5 each
Ghee - 2 tbsp
Yellow food colour a pinch

How to make the Pineapple Kesari

In a non stick pan, heat ghee and roast the cashews, raisins till done. Remove the nuts, add the semolina and roast well. Remove and keep aside one done.

Now to the pan, add the milk and bring to boil. Simmer and add the pineapple juice, pieces along with food colour. Simmer for couple of minutes. Then add the rava and mix well. It will take about 6 - 7 mins for the rava to get cooked.

Then add the sugar and cardamon. Combine everything well.

Simmer and continue cooking for another 5 mins.

Finally add the roasted dry fruits along with ghee, mix everything well and remove

Notes:

As I have mentioned, the milk will tend to cuddle because of the tartness in pineapple. Simply use water if you want to avoid that.

Adjust sugar and ghee as per your paste.

Other Kesari Recipes

Kesari Bhath
Sooji ka Halwa | Suji ka Halwa Recipe in Microwave
Corn Rava Kesari with Palm Sugar
Vermicelli Kesari ~ Semiya Kesari!

Other Halwa Recipes

Let's welcome 2013...

2013-01-01T13:11:00.001+05:30

I wish all my readers a wonderful and prosperous new year...

It had been a wonderful year of learning, sharing and insights into lot of things that enriched the whole experience. Looking forward to yet another year in cooking and sharing.

Do join me in the journey...

Eggless Chocolate Cake with Chocolate Ganache

2012-12-31T18:40:00.000+05:30

For the final day of Bakeathon, I decided to save this double dose of chocolate cake, which was really a mix in the pan types, you need not worry about using too many vessels. After making it I know this is one of those cakes that I will be doing again. It was really very crumbly and had just the right sweetness, with the ganache, it made all the difference!

I actually loved the fact that this cake is that "mix in the pan", you simply mix in the dry and wet ingredients right in the pan before being baked. There are couple of things I loved about this cake, one being eggless and the other using lemon juice. We don't use so much of lemon juice, still you will have a slight taste of it when you are eating this. The final best part is using ganache for frosting. I have always been wanting to make ganache myself, never found the apt time. I enjoyed making it and would be doing a separate post.

The recipe is adapted from Joy of baking.

Chocolate "Mix in the pan" Cake

All purpose flour / Maida - 1 1/4 cups
Sugar, granulated - 1 cup
Cocoa powder - 1/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt a pinch
Unsalted butter, melted - 1/4 cup
Warm water - 1 cup
Lemon juice - 1 tbsp

Chocolate Ganache for frosting - 1 cup

How to make the Eggless Chocolate Cake

Preheat oven to 185 * C

In an ungreased 8 inch (20 cm) cake pan, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.

Add the melted butter, water, lemon juice. With a fork, mix all the ingredients together until well blended.

Bake in preheated oven for about 35 minutes. The cake is done, if a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

For Frosting: Once the ganache is ready, with a spatula or knife spread the ganache over the cooked cake.

The cake had that delicious look and feel of the truffle cake that's normally sold over cake shops. Unfortunately I haven't actually tasted a truffle cake because of the eggs. And I have never really bothered to make it myself.

With the new year ringing in, I think it makes sense to plan out those recipes that I would surely want to make.

It's been a great month, with me baking so many dishes. Though I know I settled for easy ones, with mostly muffins and cookies, I really enjoyed myself. I would like to thank Champa for challenging us again and giving a schedule that was easy for me to follow. I would mostly surely try my hand at complex things going forward.

Here's a toast for the coming year and wish you see you again sharing the joy that food, invariably brings in.

I once again wish my readers a great year ahead!

Check out the bloggers doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Veena Krishnakumar, Preeti Deo and Jayasri Ravi