Sunday, March 12, 2017

Khoya / Mawa Lassi

As the name say this lassi is made using Sugarless Khova / Mawa / Khoya
Best thrist quencher in Summer

Ingredients
  • Thick Fresh Curd - 2 cups
  • Mawa / Khoya / Sugarless Khova - 2 tablespoons
  • Sugar - 2 teaspoons or as required

Method
  • First put crumbled mawa and sugar in the mixer jar
  • Then pour curd and blend it together at medium speed
  • Pour it in tall punjabi glasses and serve

Friday, March 3, 2017

Kalyana Rasam

As the name states this particular rasam is served in Tamil Brahmin Weddings
The Rasam Powder is freshly prepared by frying it in ghee and added towards the end which enhances the flavour


Ingredients
Part 1 - Rasam
  • Tamarind Extract - 1 cup (Soak one small lemon sized tamarind in warm water for about 15 minutes and extract the juice)
  • Tomato - 3 nos
  • Hing - 1/2 teaspoon
  • Salt - 1 teaspoon
  • Boiled and Mashed Toor Dhal - 2 tablespoons

Part 2 - Rasam Powder
  • Ghee - 1/4 teaspoon
  • Black Pepper - 1 1 /2 teaspoons
  • Cumin Seeds - 1/2 teaspoon
  • Toor Dhal - 1 teaspoon
  • Coriander Seeds - 1 teaspoon
  • Red Chilly - 1
  • Hing - little

Part 3 - Garnish and Seasoning
  • Coriander leaves
  • Ghee - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Hing - little
  • Red chilly - 1
  • Curry leaves - few
Method
Step 1 - Rasam Powder
  • Heat ghee and fry the ingredients given in Part 2 (except jeera)
  • Switch off the flame and add jeera / cumin seeds
  • Cool and grind it to a fine powder
  • This is the rasam powder 

Step 2 - Kalyana Rasam
  • Chop 1 tomato into fine pieces
  • Puree 2 tomatoes
  • Boil tamarind extract, tomato pieces and tomato puree
  • Add hing and salt will boiling
  • After 5 minutes add boiled and mashed toor dhal with little water
  • Let it boil
Step 3 - Garnish and Seasoning
  • Add freshly made rasam powder and coriander leaves
  • Switch off the stove
  • Heat ghee in a separate kadai
  • Season with mustard, hing, curry leaves and hing
  • Pour it over the cooked rasam

Kalyana Rasam is ready.Serve with plain hot rice


Thursday, March 2, 2017

Quick Tawa Pulav

I named this as Quick Tawa Pulav because it is made out of left over Pav Bhaji Masala and pre cooked Brown Basmati Rice
Very simple and can be prepared within 5 minutes


Refer the follwing link for making Pav Bhaji Masala

Ingredients
  • Butter - 1 tablespoon
  • Onions - 1 no (finely chopped)
  • Green Chilly - 2 nos
  • Tomato - 2 nos
  • Pav Bhaji Maasla Powder - 2 teaspoons
  • Kashmiri Chilly Powder - 1 teaspoon
  • Turmeric Powder - 1/2 teaspoon
  • Pre Cooked Pav Bhaji Masala - 1 cup
  • Pre Cooked Brown / White Basmati Rice - 1 cup
  • Coriander leaves - few


Method
  • Melt butter and fry green chillies, onions in it
  • Add tomatoes and saute till the raw smell goes
  • Put turmeric powder, pav bhaji masala powder and kashmiri chilly powder
  • Blend it well
  • Add pre cooked pav bhaji masala and basmati rice
  • Mix it well
  • Garnish with coriander leaves
  • Squeeze lemon juice if needed

Serve hot

Thursday, February 23, 2017

Nellikai Thayir Pachadi / Amla Raitha / Gooseberry Raitha

Gooseberry / Nellikai / Amala is consumed on Dwadashi day to break the previous day Ekadashi fast
It is rich in Vitamin C and antioxidants.It is a great boon for weight watchers


Ingredients
  • Beaten Fresh Curd - 1 cup
  • Amla / Nellikai / Gooseberry - 4 nos
  • Green Chilly - 6 nos
  • Grated Coconut - 2 tablespoons
  • Cumin seeds - 1/2 teaspoon
  • Salt - 1 teaspoon
  • Oil - 1/2 teaspoon
  • Mustard - 1 teaspoon
  • Curry leaves - few
  • Coriander leaves - garnishing
Ingredients
Step 1 - Grinding
  • Chop Amla into fine pieces,Discard the seeds
  • Take it in a mixer jar.Add grated coconut, cumin seeds, green chillies and grind it smooth,Add 1 teaspoon of water while grinding
Step 2 - Raitha
  • Add this paste to the beaten curd
  • Put salt and blend well
  • Heat oil in a small kadai and season with mustard, hing, curry leaves
  • Pour the seasonings over raitha
  • Finally garnish with chopped coriander leaves
Quick Amla Raitha is ready


Saturday, February 18, 2017

Dhaba Style Channa Masala / Chole


This is yet another type of Chole / Channa recipe Iam posting
It goes well with Phulkas, Poori and Plain Parata


Part 1 - Pressure Cooker
  • Kabuli / White Channa - 2 cups
  • Tea Bag - 1
  • Cloves - 2
  • Cinnamon Stick - small piece
Part 2 - Seasoning and Saute
  • Oil  + Ghee - 1 tablespoon
  • Cumin seeds - 1 tablespoon
  • Green Chilly - 8 nos 
  • Ginger - a small piece
  • Garlic - 10 nos (finely chopped)
  • Onion - 3 nos (finely chopped)
  • Tomato - 5 nos
  • Curd - 1/2 cup
Part 3- Masala / Spices
  • Coriander Powder - 2 teaspoons
  • Chilly Powder - 1 teaspoon
  • Garam Masala Powder - 1 teaspoon or little more
  • Channa Masala / Chole Masala Powder - 2 teaspoons
  • Turmeric Powder - 1/2 teaspoon
  • Salt - 2 teaspoons

Part 5 - Garnish
  • Kasuri Methi - 1 tablespoon
  • Coriander leaves - 1 tablespoon
  • Lemon Juice - 1/2 lemon 
Method
Step 1 - Pressure Cooking
  • Wash and soak Channa overnight ie at least for 8 hours
  • Add some more water to immerse Channa, put tea bag, cloves and cinnamon stick
  • Pressure cook for 6 whistles
  • Discard tea bag, cloves and cinnamon stick

Step 2 - Preparation
  • Grind ginger, garlic and green chillies to a coarse paste
  • Also puree the tomatoes and keep it ready
Step 2 - Seasoning / Tadka
  • Heat oil + ghee and season with cumin seeds
  • Fry ginger, garlic and chilly paste in it
  • Add onions and saute it well
  • Put all spice powders (do not add salt now) and toss it
  • Add whipped curd and let it boil 


Step 4 - Dhaba Channa

  • Add in the tomato puree and close the lid
  • Cook till the raw smell goes
  • Add in the boiled channa / chole
  • Put salt and bled it well
  • Finally garnish with coriander leaves, kasuri methi.Switch off the stove aand squeeze lemon

Serve with Rotis


Friday, February 17, 2017

Kerala Style Kaalan / Raw Banana Yam Kootu

Yet another Kerala Delicacy - a perfect blend of Raw Banana / Kaya and Yam / Karunaikizhangu with ground coconut jeera chilly paste topped with yogurt


Ingredients
Part 1 - Pressure Cooker
  • Raw Banana - 2 nos
  • Yam / Karunaikizhangu - 200g
  • Water - to immerse
  • Turmeric - 1/2 teaspoon
  • Chilly Powder - 1 teaspoon


Part 2 - Grinding
  • Grated Coconut - 3 tablespoons
  • Green Chilly - 5 nos
  • Cumin seeds - 1/teaspoon
Part 3 - Seasoning
  • Coconut oil - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Red chilly - 2 nos
  • Curry leaves - few
  • Methi seeds - 1/2 teaspoon
Part 4 - Others
  • Salt - 2 teaspoon
  • Pepper Powder - 1 teaspoon
  • Thick Beaten Curd - 1/2 cup
Part 5 - Garnish
  • Coconut Oil - 1 teaspoon
  • Curry leaves - little
Method
Step 1 - Pressure Cooker
  • Peel raw banana and yam.Chop them into small pieces
  • Put inside cooker.Pour water, add chilly powder and salt
  • Pressure cook for 2 whistles
Step 2 -  Seasoning
  • Heat coconut oil and season with mustard seeds, chillies, methi seeds and curry leaves
  • Add cooked vegetables and mix it well
  • Add pepper powder and salt

Step 3 - Coconut Paste
  • Put grated coconut, green chillies and cumin seeds (jeera) in a mixer jar
  • Add little water to it and grind it to a smooth paste
  • Allow it to boil
  • Add beaten curds and mix well
  • Just boil it once and switch off the stove

Step 4 - Garnish
  • Garnish with coconut oil and curry leaves
Serve with hot rice


Monday, February 13, 2017

Barley Dalia Vaangi Bhath / Vangi Bhath

I had posted a similar recipe recently using White Rice.Here we use Barley Dalia instead.We can add any other millets too
Please click Vangi Bhath for the recipe using rice

Ingredients
Part 1 Barley Dalia

  • Barley Dalia - 1 cup

Part 2 - Seasoning
  • Oil  + Ghee- 2 tablespoons
  • Mustard seeds - 1 teaspoon
  • Urad and Channa Dhal - 1/2 teaspoon each
  • Green Chilly - 3 nos
  • Curry leaves - few
  • Hing - 1/2 teaspoon
  • Cashews -  little or as required
Part 3 - Brinjal Gravy
  • Cut Brinjals - 1/2 kg
  • Vangi Bhath Masala Powder - 3 teaspoons
  • Turmeric - 1/2 teaspoon
  • Salt - 1 1/2 teaspoons
  • Tamarind Water - 1/2 cup
  • Jaggery - little
Part 4 - Garnish
  • Grated Coconut - 2 tablespoons
  • Chopped Coriander Leaves - little
  • Cashews - optional
Method
Step - 1 Cooking Barley Dalia
  • Dry roast Barley Dalia
  • Add 2 cups of water
  • Pressure cook for 2 w histles
Step 2 - Seasoning
  • Heat oil + ghee in a kadai.Crackle mustard seeds
  • Fry channa, urad dhals and green chillies
  • Add curry leaves.Sprinkle hing
  • Fry cashewnuts now
  • Put chopped brinjals and stir well
  • Add turmeric powder, MTR Vangi Bhath Masala Powder and salt.Mix well

Step 3 - Gravy
  • Pour tamarind extract and add jaggery
  • Let it boil
  • Close it with lid and let it get cooked
  • It will be a semi solid gravy
Step 4- Vangi Bhath
  • Now add the cooked barley dalia and mix well
  • Garnish with coriander leaves, grated coconut and cashews (optional)
Barley Vaangi Bhath / Vangi Bhath is ready to be served