MINT/PUDINA PULAO(புதினா புலாவ் )

MINT/PUDINA PULAO

Pudina/Mint pulao is one of the easy one pot dishes. Nowadays am trying out variety of pulaos. Pudina pulao is one out of them.

This is little different from our normal pudina rice ie., mixing pudina chutney with boiled rice. Obviously taste will also be different. No need to say, it is perfect for packing lunch box. Simple onion raita itself will goes well with this rice.

Ok now coming to this recipe,

PUDINA/MINT PULAO

RECIPE TYPE: MAIN | CUISINE: INDIAN | YIELDS: 2 PERSONS

|PREPARATION TIME:  10 MIN | COOKING TIME: 20 MIN

                                     

                                                                 

METHOD:

Chop the big onion lengthwise and keep ready.

Wash and soak the rice in water for 20 min.

Grind the mint leaves, 1 small onion and 1 green chilli to a smooth paste by adding water.

In a kadai or pressure cooker add oil and ghee.

Add the items given in “for tempering” list.

Once everything fried add the onion and remaining green chillies and sauté till translucent.

Add the ginger garlic paste and fry till raw smell goes.

Then add the ground paste and saute well.

Then add the rice and sauté for few minutes. 

Pour the water and Add required salt and mix. close the lid and let it cook.

After 2 whistles switch of the heat and let the pressure goes.

Then open the lid and fluff it with a fork or knife 

Serve hot with any raita.

NOTES:

Instead of ginger garlic paste you can add 1 inch ginger and 4 or 5 garlic pods while grinding.

Sauting the rice will give you grainy and fluffy pulao.

You can add fried cashews on the top to make tastier.

Do try this recipe and please don’t forget to give your feedback in comments.

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VEGETABLE MASALA KICHADI

Vegetable masala kichadi is a easy one pot dish, which is can be made in jiffy.

Sometimes I prepare one pot sambhar rice during lazy weekends.This recipe is little different from the sambhar rice. We can say it as fusion of vegetable pulao and sambhar rice J. But I must say it is really tastes great even with simple onion raita or fried papad/appalam or with any spice fries.

Ok now coming to this recipe,

VEGETABLE MASALA KICHADI

RECIPE TYPE: MAIN | CUISINE: INDIAN | YIELDS: 2 PERSONS

|PREPARATION TIME:  10 MIN | COOKING TIME: 20 MIN

                                                                                                     

METHOD:

Chop the onion, tomato and other getables and keep themready.

Wash and soak the rice and dhal together for 20 min.

In a kadai or pressure cooker add oil and ghee.

Add the items given in “for tempering” list.

Once everything fried add the onion and sauté till translucent.

Add tomato and saute till mushy. then add  chilli powder and turmeric powder and sauté well. Don’t let the powders to burn. Add the vegetables and sauté for few minutes.

Pour the water and let it boil and then add the rice & dhal. add salt and mix well .Close the lid and let it cook.

After 3 whistles switch of the heat and let the pressure goes.

Then open the lid and add finely chopped coriander leaves and serve hot with any raita or fryums or papad.

NOTES:

• This kitchadi will be slightly mushy and gets thick after cooling. so always serve hot.
•  You can reduce the water and make it like pulao and pack for lunch box too.
• You can add potatoes also. Instead of frozen peas, you can use boiled dried peas.
• I used regular sona masoori rice. Basmati rice can also be used.
• You can add fried cashews on the top to make tastier.

Do try this recipe and please don’t forget to give your feedback in comments.

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GOBI/CAULIFLOWER BUTTER MASALA WITH VIDEO

GOPI BUTTER MASALA

Gobi/Cauliflower butter masala is a fusion of two basic recipes gobi Manchurian and butter masala. Actually few days back I planned to prepare gobi Manchurian for evening snack. I blanched the cauliflower and kept ready. My husband called me and told he will come by 8 o'clock only. So dropped the plan of gobi machurian and thought of using that blanched cauliflower for dinner. Hence this recipe was born J.

I just used the basic paneer butter masala recipe which I usually follows and added fried cauliflower instead of paneer.

This creamy gravy goes very well with chapati/naan or any type of rotis and even with mild spicy rice varieties.

Ok now coming to this recipe,

VIDEO RECIPE:

GOBI BUTTER MASALA

RECIPE TYPE: SIDE DISH | CUISINE: NORTH INDIAN | YIELDS: 2 PERSONS

|PREPARATION TIME:  10 MIN | COOKING TIME: 30 MIN

                                                                                                      

METHOD:

Blanch the cauliflower florets in hot water for few minutes and keep aside.

Roughly chop the onions and tomatoes.

Soak the cashew and roasted gram in hot water for 10 minutes. Grind them well by adding little milk to a smooth paste and keep aside.

In a mixing bowl add corn flour, chilly powder, turmeric powder, ginger garlic paste, salt and mix well. Add the cauliflower florets and mix till the masala coats well.

Add a table spoon of water if required.

Fry the florets in hot oil till it becomes golden brown and crisp. Drain and keep aside.

Now we have to prepare the masala.

In a kadai add a tablespoon of butter and add fennel seeds. Once it fried, add onion and sauté till it becomes translucent.

Let it cool. Grind sauted onions, tomatoes, ginger garlic paste to a smooth paste. Add little water if required.

In the same kadai add the remaining butter and add cinnamon, cloves and cardamom fry for few seconds. Then add the ground paste and sauté well.

Add chilly powder and coriander powder and mix.

Add the slitted green chillies and capsicum. Sauté for few seconds.

Add a cup of water. Close with the lid and let it boil.

Once the raw smell goes add the cashew roasted gram paste and mix well. The gravy will become so thick. Add garam masala and mix well.

Add the fried gobi and boil for few minutes and then add the coriander leaves and cream and switch off the stove. Don’t allow to boil after adding the cream.

Serve this yummy creamy hot gobi butter masala with any type of rotis or pulaos.

NOTES:

• You can add more cashews and can omit roasted grams.
• Instead of cream you can add milk.
• After adding cashew paste gravy becomes thick, so add water accordingly.
• You can add the fried gobi just before serving also.
• You can add a piece of ginger and 5 or 5 garlic while grinding instead of ginger garlic paste. 

Do try this recipe and please don’t forget to give your feedback in comments.

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AAPAM(ஆப்பம்)- RECIPE WITH VIDEO AND STEP BY STEP PICTURES.

Aappam(ஆப்பம்)

Aappam(ஆப்பம்)is a traditional healthy dish which mostly served for breakfast or dinner. the first thing to say about this aappam is it doesn't uses yeast and involves any other difficult steps. It is simple ,soft, and yet tasty also.

I have tried aappam very few times only in hotels. But this homemade appam is really really great when compared to those appams which I ate. This recipe will surely yields you flawless appams. The crispy ends and the spongy soft centre will make you feel heavenly.

When I saw this recipe in raks kitchen, I immediately tried and it came out really well. I have prepared this appam many times and all the time it came out perfectly. So definitely do try this and tell me the results.

Ok now coming to this recipe,
VIDEO RECIPE:

AAPPAM(ஆப்பம்)

RECIPE TYPE: BREAKFAST | CUISINE: SOUTH INDIAN | YIELDS: 3 PERSONS

|PREPARATION TIME:  20 MIN | COOKING TIME: 5 Min

INGREDIENTS:

Idly rice                                  1 ½ cup

Raw rice                                 1 ½ cup

Urad dhal                               1/8 cup

Fenugreek seeds                    1 tbls

Poha/aval                              ½ cup

Eno salt/cooking soda          1 tsp   

Salt                                          as needed      

*tsp: teaspoon ||tbls: tablespoon         

                                                                                                 

METHOD:

Wash and soak the rice, urad dhal, fenugreek seeds together for minimum 5 hours. Soak aval/poha in water. 

Grind all to a smooth paste by adding water little by little.

Add salt and let it ferment for minimum 8 hours or overnight.

After fermenting add water if required to make the batter little runny than our normal idly batter.

Just before making appams add the eno salt/soda and mix well.

In appam pan (aappa chatti) add 1 laddle of batter and pour it in the center.

Then hold both the handles in the aappam pan and rotate it .(Please refer video)

In that way the batter will coat a thin layer around the sides and the thick batter will be in the center. Drizzle some oil on the top if you want.

Close with the lid and cooking medium flame for few minutes. (Mine got cooked in 2 minutes)

Serve hot with coconut milk or any vegetable stew or tomato kurma. We liked even with the simple garlic chilipowder.

NOTES:

• In case of preparing bulk you can soak the rice and urad dhal with fenugreek seeds separately, in that case grind urad dhal and fenugreek till fluffy by adding water little by little, then grind rice till smooth and mix together.
• I personally don’t like to add cooked rice in idly/dhosa/aappam batter so I haven’t used, if u like you can add ¼ cup cooked rice instead of poha.
• If you are not able to rotate by holding the handle of aappam pan, you can spread the batter evenly with a ladle.
• I prefer to add the cooking soda/eno salt in batches, ie., not in the whole batter. Also while adding water don’t add it to the entire batter, check the consistency by adding the water to a small batch.
• Don’t add more soda/eno salt.
• You can make normal dosa also with this batter.

Do try this recipe and please don’t forget to give your feedback in comments.

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SPICY PEAS SUNDAL(பட்டாணி கார சுண்டல்)

SPICY PEAS SUNDAL (பட்டாணி கார சுண்டல்)

Spicy peas sundal (பட்டாணி கார சுண்டல்) is a slightly different sundal recipe than our normal sundals.

It is really much aromatic and tasty.

It is my great dad’s special recipeJ. My father is not an expert in cooking at first. Just he knows the method and all, not had practical experience. Later we three, myself dad and my sister together learnt cookingJ. This is one of his recipe which we likes most. 

My amma’s version of peas sundal is common method what most of us all using. This is my appa's version.I don’t know how he got this idea of roasting coconut, because he won’t watch cookery shows or don’t know to use internet and all. This roasting of coconut with sambhar powder gives excellent flavour to this sundal.

This spicy sundal will bring me my school ,college day’s memory, because after return from the school/college, my father would prepare this sundal and keep it ready as evening snack. I and my sister will fully enjoy this till the last peas. It was our evening snacks for most of the days i.e., at least twice or thrice in a week.

Ok now coming to this recipe,

SPICY PEAS SUNDAL

RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN |

|PREPARATION TIME:  5 MIN | COOKING TIME: 20 Min

INGREDIENTS:

Dry green peas                                  1 cup

Coconut (shredded)              ½ cup

Sambhar chilly powder         1 tbls

Onion                                      1

Oil                                           1 tbls

Salt                                          1 tsp or as needed

Mustard seeds                                   1 tsp

Curry leaves                          few leaves

Asafetida                                1 tsp

*tsp: teaspoon ||tbls: tablespoon 
                                                                                                         

METHOD:

Wash and soak the peas for minimum 5 hours or overnight.

Boil the soaked peas with salt in a pressure cooker till 2 whistles.

Once the pressure released drain the peas and keep aside. 

Finely chop the onions.

In a kadai/Pan add oil and add mustard seeds. Let it crackle, then add asafetida, onions curry leaves and sauté well.

Add  little salt to make the onions fry quickly.

Once onion becomes translucent add the sambhar powder and coconut. Sauté the coconut for 2 minutes in low flame.

Once coconut starts to change the colour add the cooked peas and mix well. Check for salt and add if necessary. Sauté for few minute till the sudal becomes dry.

Serve hot.

NOTES:

• Dry peas only will be good for this sundal. Frozen peas will not be good.
• You can use chili powder and coriander powder instead of sambhar chili powder or you can dry roast dry chillies and coriander seeds and powder in a mixer grinder and add.
• The roasting of coconut is very important to get the nice flavor.
• Be careful while roasting chili powder as it may get burnt soon.
• I like my sundal like not to be mushy, just cooked is enough so i put 2 whistles, if you want it to be cooked more, keep one more whistle while cooking the peas.

Do try this recipe and please don’t forget to give your feedback in comments.

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