Tuesday, July 31, 2007

Bendakaya Kurma ~ Okra Gravy

Bendakaya Masala or Bendakaya Kurma is another of my Athamma's special thats favorite at our place. I was introduced to Bindi Kurma when she first visited us after marriage. As Lady's finger known as Okra or Bindi and so many other names, Athamma has that many varieties to cook with a simple Okra. This is very simple yet tastes great with Rotis. When I started cooking this variation, hubby dear of course was trilled. We make it quite often for dinner.

Preparation Time : 15 mins
Cooking Time : 15 mins
Cuisine : Andhra

Ingredients Needed

Bindi / Okra / Bendakaya - 250 gms
Onions - 1
Tomatoes - 2
Ginger Garlic paste - 1/2 tsp
Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric powder a pinch
Coconut paste - 1 tbsp
Oil - 1 tbsp
Mustard seeds - for seasoning
Curry leaves
Coriander Leaves for garnishing
Peanut / Groundnut Powder - 1 tbspMethod to prepare:

Wash and pat dry the Bendayaka. It has to be real dry. We even wipe it dry as Amma says the outer skin will become non sticky by doing this. Cut into 1 inch pieces. Fry on dry tawa till it changes bright green in colour. Keep aside.

Heat Oil add mustard seeds, curry leaves. Then add chopped Onions, sauté till they are brown in colour. Then add ginger garlic paste. Fry well

Then add tomatoes, chilli pw, coriander pw, turmeric pw, salt. Cook till tomatoes are well cooked. Then add the Bendi and mix well. Add Coconut paste with water. Cook on high flame for 5 mins. Simmer for 10 mins until the gravy thickens.

Finally add peanut powder and Coriander leaves and cook for 2 mins.
Serve with hot Rotis.

Enjoy!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Monday, July 30, 2007

Coconut Poli - A change from the regular one

Sweet Polis are my all-time favorite ones. I can eat this anytime, all days. Amma makes it for our Uggadi Festival and I always remember waiting for the festival to eat this. Of course, this has become so common nowadays, that we don't have to wait for a year or for this festival to savor this. But what Amma makes is special. I guess its the festive mood and the way Amma prepares it. Poli made by Amma deserves a post on its own. So will talk about my memories in that post.

This poli is a special from Athamma. I believe this variation is famous in their place. It was quite different to the one I am used to eat and it tasted great too.

Preparation Time : 30 mins
Cooking Time : 20 mins
Cuisine : Andhra

Ingredients needed:

For dough

Maida / All purpose Flour - 2 cups
Oil - 1 cup
Salt to taste
Water for mixing
Oil/ Ghee for frying

For Stuffing

Fresh Coconut - 1 & 1/2 cup
Rice Flour - 1 cup
Sugar - 2 cups
Water - 1 cup

Poppy Seeds for garnishing
Method to prepare:

For the dough, take the flour, mix it with salt and water to form a soft dough. This needs to soak in oil for 20 mins. This way the polis are crispy.

Take water in a vessel, bring to boil. Add Rice flour. whisk vigorously, ensure lumps are formed. Then add coconut and mix well. Finally add sugar. Simmer it for 10 mins, constantly stirring. The stuffing should be well cooked by 10 to 15 mins. You get a thick mass as the rice flour is cooked. You can always add hot water again it becomes too stiff. All the ingredients can be adjusted as per taste.

Once cool, make balls of the stuffing. Keep aside.

Take the dough and beat it again to get the soft texture. Divide into equal balls.

Flatten into patties, place the stuffing in middle, cover the stuffing well with dough and using your fingers dabbed with oil, spread on a wet muslin cloth. Plastic cover also can be used for rolling out the polis.

Heat the tawa, spread Oil or ghee to ensure polis do not stick. Place the polis and top the polis with Poppy seeds.

Turn it around and oil the other side also. Remove when its well cooked.

This tastes yummy which way it is eaten!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Sunday, July 29, 2007

Tomato Chutney

My Athamma is famous for her Chutneys. Whenever she used to visit us, I used to ensure she prepares all her series of Chutneys for a feast. This one is the most simplest one, yet so tasty and easy to prepare. She calls it Adarabadara Chutney, which means coarsely ground one. All the ingredients are only partial ground which adds flavor when we chew on it.

We make this for hot Dosas

Preparation time : 5 mins
Cooking Time : 10 mins
Cuisine : Andhra

Ingredients needed

Tomatoes - 2 medium
Onion- 1
Garlic - 4 pods
Curry leaves - 5
Coriander leaves - 4 springs
Chilli powder - 1 tsp
salt to taste
Oil - 1 tsp

Method to prepare

Chop onion and tomato. Heat oil in a tawa and fry chopped onion, then curry leaves. Once its little brown, then add tomatoes. Fry for a while, then add salt and chilli powder. Remove

Once it is cool, run it for one or two rounds in mixie with garlic pods and coriander leaves.

The chutney should not become smooth.

This tastes fantastic with Dosa.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Saturday, July 28, 2007

Mutton Pulusu ~ Mutton Gravy

This is our traditional Andhra Non-Veg combination Ragi Sangati with Mutton Pulusu. Though I am a pure veg, love cooking non-veg for my hubby dear. I like to try out different varieties but will have to make this in frequent intervals to satisfy him. I will end my rambling with this...else it might again run into long paragraphs that it normally runs these days.

Preparation Time : 15 mins
Cooking Time : 20 mins
Cuisine : Andhra

Ingredients needed

Mutton - 500 gms
Onions - 2 medium
Tomatoes - 3 medium
Ginger Garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Mint leaves - handful
Coriander Leaves - handful
Oil - 1 tbsp
Salt to taste
Coconut paste - 2 tbsp

Whole Spices

Garam Masala - 1/2 tsp
Clove - 2
Cinnamon - 1"
Fennel Seeds - 1/4 tsp


Method to prepare:

Clean and chop mutton to required size. Chop Onion, tomatoes to fine pieces.

Heat oil in a pressure cooker. Add the whole spices. Then add onion and sauté till its brown in colour. Add Ginger garlic paste and fry well. Then add Mint leaves and half of coriander leaves. Fry well

After few mins, add mutton pieces with salt and turmeric powder. Cover it with lid, and cook on high for 2 mins. Stir well to ensure the bottom doesn't get burnt.

Next add Chilli powder, coriander pw. Cover and cook on sim for 5 mins. Water will come out this stage. Then add tomatoes, coconut paste. and required water. Cover it with lid along with whistle and pressure cook till mutton is cooked. It normally takes 4 - 5 whistles for me.

Once the pressure is off, remove and cook on high flame with rest of the coriander leaves. Cook till it thickens.

I served Mutton Pulusu with Ragi Sangati.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Friday, July 27, 2007

Lunch Box Series : LBS#6


Today's Lunch box had my favorite Rice item - Channa Pulao. Channa Pulav is something that we must have prepared some 101 times, still every time we eat it, tastes like the first time we having it. Amma got this recipe from a newspaper cutting. It was during this time, I became more interested in cooking.

It was also during this time, I found myself in the cross roads of life, everyone does I guess, and I was thinking what productively I can put myself to excel. I was lucky that I was able to distract myself with something useful. I have always been creative on mundane things which never bore me. I saw that Amma had collected so many recipe cuttings that she was always getting lost in finding what she wants. So I took upon myself the sacred task of sorting them all. Well I hope my daughter will one day appreciate the great work her Mama had done...My Amma sure did...for which I was very happy. I was able to file 3 big files with all Menus and a fancy Index too. It was quite a task. And the only dish that was repeated in all these files was this Channa Pulao.

Channa pulao has always been a hit through its lifetime of being prepared. Few friends infact were so much in love with this dish, that they used to keep repeatedly asking me to prepare this for them. This is quite spicy on its own, so normally make Onion Raitha with it. But when made less spicy can be had on its own.

Today's Lunch Box had

Channa Pulao
Onion Raitha
Curd Rice.

Curd Rice is a must for lunch and dinner, I just didn't take a shot of it.

Channa Pulao is now a part of my eBook, please refer the details below
eBook Details:

eBook Name : Flavours from South Indian Kitchen from Cooking 4 all Seasons
Recipes : 15 recipes
Skill level: Easy From Novice to Expert
Labels: Traditional - India, Vegetarian And Wholesome Food
Price: $5.00
Format: PDF



How this Works:
After payment via Paypal, eBook will be emailed to your email id. For any questions about the recipe or the download process, please email me at cooking4allseasons@gmail.com





Onion Raitha

Onions - 1
Curd - 1 tbsp
Milk - 1 cup
Salt to taste.

Chop onions as juliennes. Beat curds well so that it becomes a smooth paste. In a bowl, add all the ingredients together and pack.

I normally add little curd to milk and make the curd set as by lunch, it will turn sour if only curd is used.

I washed down all this with Curd rice.

Hope you enjoyed my today's Lunch Box. Do send in your feedbacks.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Thursday, July 26, 2007

Endimirapakaya Pappu ~ Red Chilli Dal

Endimirapakaya Pappu with Rice is our comfort food. I thought this deserves a post on its own and not to be clubbed in my Lunch box series, though LBSs features simple dals.

Endimirapakaya is Dried Red chillies and this features as main ingredient in this Dal. Colloquially this is also called Pulagora which means a mess but this is a lovely mess I vouch. This dal goes well with anything and everything. Of course don't try to drink it as such as its spicy.

When as travel worn, we get back home, this is the dal Amma makes to rejuvenate everybody to perk up and gear up to their routine schedule again. And believe me it gets done in a jiffy. This is quite common in Rayallaseema, Andhra and maybe now its been adapted to other areas. Wherever it has originated its a delicious dal to cherish.

Preparation Time : 10 mins
Cooking Time : 15 mins
Cuisine : Andhra

Ingredients Needed

Tur Dal - 1 cup
Dried Red chillies - 12
Onion - 1 small
Tomato - 2 medium
Garlic - 4 pods
Tamarind - 1 "
Turmeric a pinch
Salt to taste
Oil - 1 tbsp
Water for cooking


For seasoning

Mustard + urud dal - 1/2 tsp
Curry leaves few

Method to prepare:

Clean the dal and keep aside. Chop onions and tomatoes. Crush the garlic with the skin

Heat oil in cooker. Add seasoning, curry leaves. Once it splutters, sauté onions, red chillies and garlic. Once onion is brown, add dal and fry for few mins.

Then add tomatoes, tamarind, turmeric, and water for cooking. Cover it with lid and pressure cook for 3 to 4 whistles till the dal is cooked well.

When the pressure is off, take the dal masher or pappu guthi, mash the dal well with the red chillies. Add salt. and cook on high flame for 2 mins.

Dal is ready to serve.
This is going to "Jihva for ingredients" aka JFI : chillies, hosted this month by Nandita from Saffron Trail. Thanks for taking time Nandita!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Wednesday, July 25, 2007

Carrot Kurma

There is this story I tell my daughter on Bunny Rabbit. I am not sure if I can get the correct mood for it while I am explaining it in English, read on if you have the patience, else scroll down to the recipe.

The story goes something like this..

There was once this town, within which there was a forest. In that forest lived a tiny little rabbit called bunny rabbit. Next to this bunny rabbit's house there was a carrot field. Every morning, bunny rabbit gets up and peeps out of his window to look at the carrot. The field will be full of carrot. Out it rushes to brush his teeth and jumps out of the window to eat all the carrots. Now this farmer was very angry because everyday his crop is eaten by this naughty rabbit.

One day he decides to stay put on his field hoping to catch his rabbit. He has a big stick and stands near the entrance. Bunny rabbit wakes up and as routine peeps out of the window. Ohh!, he gets a shock seeing the farmer. He thinks!!..what shall I do??. I have no carrot to eat, and I am so hungry?. IDeeaa!!, off he goes with a long rope. He goes and hides behind a huge tree and spreads his both hands out. The farmer wondering why this rabbit has not come, sees the hands and is curious. He goes to the tree wondering what the hand like thing is popping out. He touches the right hand and suddenly luckc luckc..his hands are tied, shocked he touches the left hand and luckc luckc his left hand is tried. Out pops the rabbit with a big sack on his shoulder. He laughs at the farmer and runs into the field. He pops all the carrot and eats to his full. His eyes sparkle as Stars. He fills the rest in the sack and walks ohay hoi ohay hoi...with a majestic stride, looking at the farmer with pitiful look.

He goes to his house, stores the rest of the carrot and goes back to sleep....

Well all my stories to her has to begin with okka Ooru (in one town) and I make sure it ends with "the subject finally going to sleep". This story, is also one that I use to bribe her to eat carrots.

Carrot Kurma was introduced to me by Athamma. We normally make Tomato Kurma for Dosas. But hubby dear was trilled to tell me that his mom makes Carrot Kura for Dosas. Well when I first had this, I was taken over by this combi. And everytime I make it, hubby dear never fails to mention that this was his fav.

Serves : 4
Preparation Time : 10 mins
Cooking Time : 15 mins
Cuisine : Andhra

Ingredients Needed

Carrots - 250 gms
Onions - 2
Tomatoes - 3
Ginger Garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Clove - 1
Cinnamon - 1"
Salt to taste
Oil - 1 tbsp
Coconut paste - 2 tbsp
Coriander leaves few
Method to prepare:

Clean and chop carrots to small pieces. Chop Onions, Tomatoes.

Heat Oil in a cooker, add onions, clove, cinnamon, ginger garlic paste. Cook till onions are brown.

Then add tomatoes, add salt, Once its soft and well cooked, add chilli pw, coriander pw, turmeric pw. Cook on high flame and simmer for 5 mins till the oil comes out.

Then add carrot, fry for few mins. Then add coconut paste and water. Cover with lid and pressure cook it for 2 whistles.

Remover and cook if excess water. Garnish with Coriander leaves.

This goes excellent with Crispy Dosa or Kal Dosas also.

Well just thought the picture will look prettier with a carrot!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Tuesday, July 24, 2007

Stuffed Paneer Parathas

My memories on Stuffed parathas goes back to the time we went to Pune to attend a Punjabi family friend's marriage. It was one cold December morning when we landed in Pune station. When I got down the steps, cold wind hit my face and I was chilled to bones. I am always very resistant to cold but it was so severe that even I felt very chill. We rushed to the guest house to get ready for the travel to Aurangabad where the marriage was to be held. On the way, we dropped in the groom's place for breakfast. We were lead into a portico with so many dishes laid on the table and we were amazed at the array of dishes, the breakfast items were so rich. We are only used to our South Indian items for breakfast but being a typical lover of Punjabi kaana, I just lugged on. Few things that are still fresh in my memory are the Stuffed Parathas, Moong Halwa and Bibi Ka Maqbara. Since I have never been to Agra, I fell in love with everything. That trip is still so fresh in memory...

Now coming to my Stuffed paneer parathas...I love paneer in all ways...but looks like my daughter also does...she just loved this with curds..so this feels special...

Serves : 8 medium parathas
Preparation Time : 15 mins
Cooking Time: 15 mins
Cuisine : Punjab

Ingredients Needed:

For the Dough

Atta - 1 cup
Madia - 2 cups
Salt to taste
Milk - 1 cup
Ghee - 2 tbsp

For the stuffing

Paneer - 100 gms
Onions - 1 big
Chilli powder - 1 tsp
Salt to taste
Green Chillies - 1
Coriander leaves few

Method to prepare.

Mix the flour together with salt, milk and ghee. Crumble well. Then add water as required to make a soft dough. Keep aside for 10 mins. Divide into 8 equal sized balls.

Meanwhile grate paneer. Chop onions as juliennes, this way it does not fall out. Finely chop green chillies and coriander leaves.

Mix grated paneer with chilli powder, salt, Onion and Coriander leaves. Make 8 sized balls. I added finely chopped green chillies in the ones which was meant for my hubby dear. He likes his parathas real hot!

Flatten the dough by making the sides thin with the center portion thick. Place the stuffing in middle and cover it well.

Dust with atta and roll out evenly.

Heat a tawa and fry the parathas on both sides with Oil.
Serve this with curds and achaar. I normally dab a small slice of butter on hot parathas and serve with Avaakai.

Tastes yummy.

Sending this to Rich at As Dear as Salt for RCI: Punjab.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Monday, July 23, 2007

Masala Vada

Masaal Vaade ...Masaale Vaade....wondering what this is all about? then...how about this.. .."kanyakumariku Sellum Reealli Eranddavathu Flatformaarathil Eruthu Seela dodikalli Kalamba Thaiyaraga Eerukirathu"...wow..finally was able to translate Tamil into English...For my non-Tamil readers - the train leaving for Kanyakumari is about to start in Platform No : 2. I have always had such difficulty writing Tanglish.. You might ask what I was trying to depict here. I was trying to get in the mood and atmosphere right for serving Masala Vada. Masala Vada is a perennial snack sold very fervently in Railway Platforms down South India. One familiar with this scene will appreciate the passion and admiration this snack bestows on one unexpected traveler.

As a kid, traveling many times by train I have seen and enjoyed this snack by sight and never really tasted it. We were never allowed to eat anything sold in the platforms. I can only vouch it tastes excellent by the ardent invitation this attracts the moment it is brought through the platform. The aroma wading through the platform, the vendor bustling around the crowd, to get his stuff sold, the kids cajoling their parents to get them, Masala Vada is sure a sight to watch.


Apart from this, you have different foodie vendors assaulting your senses with their wares.

I was reminded of all these when we made this at home. Amma's Masala Vada is very famous, it disappears the moment it makes a presence. Well, I normally don't count how many I eat, being a typical lover of this. It is said Masala Vada goes with Chai, but I vouch for Vada with Coffee! Yes, take a bite of vada and gulp a mouthful of coffee, nothing to beat this around.

Well let me get down to the way we do this at home..

Masala Vada

Serves : 15 medium sized Vadas
Soaking Time + Preparation Time : 3 hrs
Cooking Time : 15 mins
Cuisine : Tamil Nadu

Ingredients Needed:

Bengal Gram / Channa Dal - 1 cup (200 gms)
Onion - 1 big
Green Chilli - 2
Red Chilli - 2
Ginger - 1" (optional)
Coriander leaves - as desired
Fennel Seeds - 1 tsp
Salt to taste
Curry leaves few
Oil for deep frying

Method to prepare:

Clean and soak channa dal for min 2 hrs. Except 2 tbsp of Channa dal, grind the dal with Chillies coarsely. Mix the whole channa dal to the coarsely ground dal.

Chop Onions, Coriander, Ginger finely. Mix this with the dal to form a good mixture.

Heat Oil in a pan. Divide the dal mix into small balls, flatten them into small patties, either using your palm or using a wet plastic cover.

Once the oil is hot, deep fry each one until its well cooked. Normally takes around 5 mins on sim for each one to be ready.



How you serve this is entirely your choice. On pretext of sampling, I normally eat one or two, while frying them. Rest I either serve as such or else with Coconut Chutney. But on its own Masala Vada is a match for anything!

Enjoy this snack anytime of the day!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Sunday, July 22, 2007

Jackfruit Seeds Crispies

This is a simple snacks from jackfruit seeds. When I was in my school days I remember how I used to toast this in fire and eat directly from that. Later, we used to cook this in sambar and other times, I used to dry this and chop finely and fry it with Chilli powder.

This time, I just boiled it and chopped into long pieces and fried it with Chilli powder and salt. Very good to munch during evening.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Saturday, July 21, 2007

A twist in the Semiya Upma nay Chat

Any name other than Semiya Upma, might sound interesting to eat up this dish. Everybody at home dislike Semiya Upma, including me. So I am never seen preparing this. Amma used to make it when in hurry but that was ok, since it was sometimes...

When Athamma started making breakfast, we saw we ended up eating this more than often. Not sure if somebody told her that we liked. She was so enthu in making it that we didn't have a heart to say no. But anything in large dose, does make one to take dire steps. I finally once told her, that her son does not like nor do I. My daughter, of course, is always verbal.

Then it happened one morning, I saw her busy making something. She said she will prepare breakfast. And what landed on the dining table was looking so colourful that I was excited to know what it is. She said she just made it different. So it was my job to come up with a name. Since it was more of a chat looking, I christened it Semiya Chat. Hope you like it.

Here you go for the recipe.

Serves : 4
Preparation Time : 10 mins
Cooking Time : 15 mins

Ingredients Needed:

Semiya - 250 gms
Onions - 1 medium
Tomatoe - 1
Green Chillies - 3
Curry Leaves few
Coriander leaves
Mustard + Urud Dal - 1 /2 tsp
Channa Dal - 1 tsp
Oil - 1 tsp
Salt to taste

For Garnishing

Coconut grated - 1 tbsp
Carrot grated - 1 tbsp
Green Chillies - 2
Coriander Leaves few

Method to prepare:

Boil Vermicili in water till its cooked. Drain and keep aside to get separated ones

Heat oil and add mustard seeds, curry leaves. Once it splutters add onions, chillies. Fry it till its brown. Then add tomatoes. Cook till its soft. Then add the cooked vermicilli. Fry well.

Simmer it for 5 mins. Garnish with grated coconut and carrot.

Enjoy the difference!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Friday, July 20, 2007

Lunch Box Series : LBS#5

For today's lunch, we made Thotakura pappu made from our own backyard greens. We have this Spinach climber running behind in the backyard. It springs out suddenly, making on and off appearance. I have known Amma plucking these for making dal. Turns out great. Nothing like making out of fresh Vegetables, in this case, leaves.

On this occasion, we ran out of all Vegetables, and didn't know what to make. Was wondering what to dish out for lunch box, when Voila, I see Green Green leaves in Athamma's hands. She said this climber has a mind of its own, it was now in full bloom. All fresh and green. So we decided to make Dal. Accompanied by okra Stir Fry.

Whenever I think of Lady's Finger, I am reminded of two incidents, one, when young Amma used to say we should eat lots of Lady's Finger as we will become wiz kids...I guess every mother does it, why even I do it with my daughter. The other one was, my daughter once asked why it is called lady's finger. I said, it might be because it looks like a lady's finger, as example I showed her mine. She verified the vegetable with my fingers and said I should not cut it, as it will pain. Well I was overwhelmed with her response, I didn't know how to react. Since then every time I cut Okra, I remember that and feel good.

Now coming back to the menu on hand. it was quite a simple yet satisfying one. Hubby dear even went to the extent of checking on this vein to admire its beauty. We call this Madras Palak as its the local variety.

Today's Lunch Box had

Palak Pappu
Bendakaya Vepudu ~ Okra Stir Fry
Seasoned Curd Rice with Masala Mirchi
Palak Pappu

Its a well known secret at home that I dont like Green vegetable much, though I love Green colour. But after making it I know it does taste very good.

Serves: 4
Preparation Time : 10 mins
Cooking Time : 20 mins
Cuisine : Andhra

Ingredients Needed:

Palak leaves - 1 cup
Tur Dal - 75 gms
Red chillies - 5 - 6 (based on your spicy)
Tamarind - a small piece
Onion - 1 small one
Garlic - 2 pods
Tomato - 2 medium
Mustard Seeds + Urud Dal - 1/2 tsp
Curry leaves
Oil - 1 tbsp
Salt to taste

Method to prepare:

For Dal, take the desired quantity of Greens, Wash and chop

Clean the dal and keep aside.

Chop the onions, tomatoes. Heat the pressure cooker, add Oil, then seasoning items.

Once they splutter, add Onions Curry leaves, Garlic and Red Chillies. Fry till onions are brown, then add the chopped spinach leaves. Fry till the raw smell leaves.

Add tur dal and fry well. Then add chopped tomatoes, Tamarind. Add required water. Pressure cook it for 2 - 3 whistles.

Remove the lid and mash it with dal masher. Add salt and more water if required. Cook on high flame for few mins. Dal is ready
Bendakaya Vepudu ~ Okra Stir Fry.

Amma always makes Okra Fry very crispy. Thats the way I like to eat. When we were young, not sure why but I never used to eat what my brother eats and vice versa. Of course now we can't have such fancies. Now I make and love Lady's finger.

Ingredients Needed:

Lady's finger - 500 gms
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Mustard seeds + Urud Dal - 1/2 tsp
Curry Leaves few
Salt to taste
Oil - 1 tbsp

Method to prepare:

Wash and wipe dry the Lady's fingers. This makes it non - sticky and crispy when fried. Cut it into fine pieces.

Heat oil in kadai. Add seasonings items. Once they splutter, add curry leaves, then chopped Okras. Fry well so that its well coated with oil. Simmer it without covering. If it is covered it becomes soft and sticky.

Add Chille pw, Coriander pw, turmeric pw and salt to taste. Mix well. Simmer it for 10 t0 15 mins. Once you see its nice and crispy, you can remove from flame.
Curd Rice with Masala Mirchi.

This is the same Curd rice I normally prepare. Only addition is we added Masala Mirchi.

Take tender chillie which is soft and does not have lot of seeds. When you press it you will know if it has lot of seeds or not. Also its light Green in colour. Slit it in middle, dry roast on tawa.Add little salt and jeera pw. This tastes good with Dal and also Curds.

Hope you enjoyed today's lunch.

I have added a link to my recipe list. I got help from Sig, modified few items will be working on it more. So do check and let me know your feedback!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Thursday, July 19, 2007

Chicken Roast

This is the chicken roast that I made for this weekend lunch. It had a nice finish to it as it was completely roasted in oil and Ghee. Meat I heard is good to eat when it is crispy on the out. So I always remember this when making starters or side eats. To get extra taste I added nuts in the end which gave it a rich taste. Hubby dear liked it a lot.

Preparation Time : 15 mins
Cooking Time : 20 mins
Cuisine : Andhra

Ingredients Needed:

Chicken - 250 gms
Onions - 1
Tomato - 1/2
Green Chillies - 2
Ginger Garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Cloves - 2
Cinnamon - 1"
Salt to taste
Oil - 1 tbsp
Ghee - 2 tsp
Almond and Cashew powder - 1 tbsp
Chopped coriander leaves for garnishing

Method to prepare:

Clean and cut Chicken to small pieces. Apply chilli pw, coriander pw, Turmeric pw and Salt. Keep it aside for 10 mins

Meanwhile chop Onions, tomatoes finely, Heat Oil, add the whole spices, then sauté Onions till brown in colour. Add ginger garlic paste. Cook for 2 mins. Then add split green chillies.

Then add the chicken pieces and cook on high flame for 5 mins. Simmer it and add tomatoes. Cook for 10 mins or till the water comes out. Make sure all the water gets evaporated and then add Ghee, Almond Cashew powder and simmer for 5 mins.

Garnish with Coriander leaves.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Wednesday, July 18, 2007

Spicy Chicken Biryani

I have been waiting to make some non -veg biryani for a long time. And I got the opportunity this weekend when hubby dear wanted me to make him Chicken Biryani. I asked Amma for a recipe and she said there are so many varieties, so which one I want. I said I want one that is simple yet tasty.

When I got down preparing it, I was surprised as how fast it got over. I was able to manage all the items on time. But for once I was able to make my husband say it was very spicy. They said they would eat it for dinner again by which time it would've toned down. This is what I prepare for lunch with Chicken - Briyani, Gravy and Roast.


Chicken Briyani

Serves: 4
Preparation Time: 20 mins
Cooking Time : 15 mins
Cuisine : Andhra

Ingredients Needed:

For Marinade:

Chicken - 250 gms
Curd - 1/2 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Ginger Garlic paste - 1 tsp
Mint Leaves - 1/2 cup
Coriander leaves - 1/2 cup

For Rice

Basmati Rice - 1 1/2 cup (
Onions - 2
Green chillies - 2
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Ginger Garlic paste - 1 tsp
Cinnamon - 2"
Bay leaf - 1
Cloves - 3
Cardamom - 2
Salt to taste
Oil - 2 tbsp
Butter - 1 tbsp
Method to prepare:

Clean and soak Basmati for 10 to 15 mins.

Clean and chop chicken to required size. Mix curd, chilli pw, coriander turmeric, Mint and coriander leaves to the chicken. Let it marinate for 10 to 15 mins.

Meanwhile chop Onions as julienne, chillies. Heat oil and butter. Add all the whole spices. Then sauté in Onions till they are brown in colour, add ginger garlic paste. Fry well.

Then add the chicken marinade. Cook on high flame for 5 mins and simmer till the oil comes out.

Add the rice, salt, 3 cups of water and pressure cook for 2 whistle.

Since this is quite spicy, Onion Raita would be nice but I prepare Gravy which turned out to be quite heavy.

Adjust the spiciness by reducing the chilli powder and green chillies.

Will post the chicken Roast tomorrow.

Enjoy the briyani for now and let me know your feedback!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Tuesday, July 17, 2007

Karam Podi Breadu ~ Bread Sandwich with Spicy Podi

My husband dislikes bread in any form. And I love bread in all forms and all times. Our tastes and likes have been so different in many ways. For me, breads and buns have been an integral part of food, but to make my hubby dear eat these was a big task. There was a time when he wouldn't eat Bread Omelet because his cook in Delhi, used to make it so awful that he lost liking to it. It took many years to convince him otherwise.

Bang entered Athamma! and there I saw this little boy running around his amma, asking for all weird stuffs to be prepared! Surprise surprise, hubby dear does like to eat bread but if made as how his amma makes. Well I did get wild hearing it but then everybody likes their Mom's cooking, and moreover when he is ready to eat bread, why should I worry. And out came this magical Spicy Podi, that they just would sprinkle around, on all things they choice and consume heartily. Gourmets but of a different kind! I made sure they don't sprinkle on me!..

I am a person who is ready for all types of snack stuffs and this did look and sound to be interesting. But then I do have my face to keep up right, so I let hubby dear cajole and persuade me to have a bite of this sandwich. He said they would use this on Dosa, Rice, Ragi Sangati and what not! the list was endless. I was only surprised I was never told about it. But you should see hubby dear looking so sweetly at me everytime I eat this. Little does he know that I actually love it.

Here you go for this wonder podi

Ingredients Needed:

Fresh Coconut : 1/2
Red Chillies - 5
Garlic - 4 pods
Salt to taste

Method to prepare:

Dry roast coconut and Red chillies. Once its cook, grind it to coarse powder along with garlic and salt.

All the ingredients can be adjusted to individual taste.

On Bread, toast it with ghee or butter on both sides, sprinkle on top and make a sandwich

This can be served with anything. Goes very well on Dosas, Sangati and many more.

Enjoy!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Monday, July 16, 2007

A MEME and a Game

Well I have been tagged by Archana for a ME ME to disclose seven random facts about myself. ... not sure if she thought it was good choice...but she had it coming...I take this opportunity to brag about myself..

1

I was born into a family of doctors, I thought I will be the one to carry on the tradition...Dad was, of course, very disappointed. I almost spent the same number of years, if not more, trying to get through the entrance exam. During childhood, a pundit predicted, on seeing my hands, that they are fit either to be an artist or a doctor. Since he was correct with first prediction, I trusted the other one to come true....everytime an ambulance passes me by, my blood chills...guess few things can never be forgotten.

2

I always was a tomboy. My parents never objected to anything I did. So it came as a shock when hubby dear commented that my parents should have taught me better. This statement was for me not liking to tie saris. Our first fight was on me not tying a sari when we went to temple our first time together.Anyway he has come around, for which I am very happy.

I never used to like ornaments and still don't. Till marriage never worn any. Dad says its a fitting punishment for me that my daughter is very girly girly. She likes all girl stuff. I am infact still very surprised.

3

When I was around 7 years, during summer hols, while playing never got back home when I got thirsty. The reason, we found a tree which had small seeds and my friends claimed that sipping on that gives water, so we all used to sit around and kept sipping on those seeds for hours together. Well I know better now!

4

I was first proposed when I was 5 years old. There was this boy who was popular in class, somebody asked him whom he likes a lot. He showed his finger towards me. He sent a note with a heart symbol and asked me if I love him, I remember giving him a look. That incident gets me into fits of laughter even now.

5

When I was young I used to drink Bournivita. Once Amma gave me without mixing it. When I was about to mix, I saw bournivita with sugar at the bottom. I licked the whole stuff and told Amma that she forgot to add sugar. Since then, for many years it was my favorite item. I almost wanted to share this secret with my daughter who likes to eat it as such. But trying to pretend the strict Mom around, didn't want to spoil her any more than she is already is.

6

I am a coffee lover and waited desperately to grow older because I could drink coffee. Parents were of the view that kids should not drink coffee or tea. Its unfortunate that I was alone subjected to this rule, as Amma has relaxed this for my daughter who likes tea. But Dad also claims tea is good for health and she can drink once a while. Not sure if she has tasted coffee.

7

Few things I am very passionate about - Cooking, Kishore Kumar's songs, Fiction of all kinds. Comical satires.

On Cooking - wanted to bring out a book on my Amma's cooking. But never found find time. This blogging is my way of trying to put all mine and my family's favorite recipes for my kids in one place. I get inspired by two wonderful ladies - my mother and my mom-in-law.

I am great lover of English Lit, I did English major. There was a time I used to find inspirations and pen words which I claim as poetry. I love good writing in all forms. Thats why you find me often lingering here and here and here. Though I am yet to have the pleasure of meeting Bee in person, I am sure we will hit off in real. Bee thinks and writes as how I want too, but don't. I was moved to tears when I read Manisha's tribute to her Mother. This made me take a moment off to ponder on whats important in life.

Well I have found lot other interesting blogs which inspires me to continue blogging everyday, I try to write up everyday. I hope I will be able to continue.

Looks like I have bragged a lot. You have Archana to blame for this.

I am supposed to tag others but most of them have been tagged already. I checked and saw our friends below have not be tagged in recent times, so would like to tag them

Prema Sundar, Kajal, Indira, Nupur, VKN and Manisha,

Please play along only if you have time and inclination.


Now to the game.



Guess what is going to be prepared from the picture. Its coconut with red chillie podi.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Sunday, July 15, 2007

Pal Puri

When I first started blogging on food, my Athamma was very enthusiastic about it and gave me lot of ideas on what we can prepare and blog on. Everyday, She used to ask me did anyone liked or tried what you posted?. Well I just had to tell her, yes Athamma few did comment the recipe was nice but not sure if they tried it out. I said it might take a very unique recipe for others to try but what I have posted may be a known one. One evening when I got back home from work, I saw her very busy in the kitchen preparing something very different. The aroma was very inviting. I barged in and asked what she was up to and hubby dear said she was preparing something that they used to eat when they were small and quite popular in their place.

This dish was so different, I have never eaten this before, so do try this and let me know.

Between the name might mislead from thinking this is the regular Pal puri which is made by soaking regular puris in warm sugered milk. My recipe has milk extracted from coconut milk and poppy seeds...The regular pal puries Amma used to make for me when I was small...that is simple atta made puris soaked in milk that also tastes yummy and it should be eaten the same day, whereas this is more like a sweet dish.

Ingredients needed:

Maida - 1 cup
Ghee - 2 tsp
Milk - 1/2 cup

Poppy seeds - 1 tbsp
Coconut - 1/2 cup
Sugar - 1/2 cup

Method to prepare:

Make a stuff dough from Maida, ghee and milk. Roll out as puris.

Grind coconut, poppy seeds to a smooth paste. Cook them with sugar to get a smooth syrup.

Fry the puris in oil and soak them in the syrup.

Remove and garnish with fried cashew.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Saturday, July 14, 2007

Making Ghee from Butter

Making ghee from Butter at home is a simple process if you know how to get it done. Amma normally gets it done for me. Today I prepared it. Clarified Butter or Ghee is made from Butter by heating or cooking the butter.

Heat a kadai and once its dry put the butter on high flame. Once it starts melting, stir it.

It will start bubbling like this. Add rock salt to the bubbling butter. This is get the dirt or other particles if they are present.
Then foams will start coming out. This is when you know your ghee is ready.
Switch of the flame, and add few fenugreek seeds to the cooling ghee. This gives good aroma and also gives a good taste to the ghee.
Once its cool, transfer to a container.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Friday, July 13, 2007

Lunch Box Series : LBS#4

For today's lunch, we had Sambar with Brinjal, we call it Vankaya Sambar in Telugu. And choice of vegetable was Cabbage. Cabbage, in most variations is difficult to eat. What with its smell and texture. But camouflaged with Moong Dal, you will never find the difference. This is almost like the Usili that's famous in Tamil Nadu, except we make it differently. Brinjal Sambar's excellence is based on how good your brinjals are. So choosing the right Brinjal is very important. My Dad loves Brinjal in any form and a good sambar made with the right variety is his favorite. So Amma makes it with special care just for him. I normally prefer Veggies that are easy to cook while preparing for lunch during weekdays, as there is very little time to dilly dally with veggies that have to be cooked separately. But on this occasion I had no other vegetable for Sambar, so had to end up preparing this.

Today's Lunch Box had

Vankaya Sambar (Brinjal Sambar)
Cabbage - Usili with Yellow Moong Dal
Plain Rice
Curd Rice.Vankaya Sambar (Brinjal Sambar)

Preparation Time : 15 mins
Cooking Time : 15 mins

Ingredients Needed

Toor Dal - 1 cup
Brinjal - 100 gms
Sambar Onions - 100 gms
Sambar Powder - 1 tsp
Tomatoes - 2 medium
Tamarind pulp - small lime size
Coriander Leaves - few chopped
Oil - 1 tbsp
Salt to Taste
Turmeric a pinch

For Seasoning

Mustard Seeds + Urud Dal + Fenugreek - 1/2 tsp
Curry Leaves - few
Garlic - 4 pods

Method to Prepare:

Clean Toor Dal and pressure cook it with 2 drops of Oil and turmeric. This makes it cook fast. Keep it for 2 whistle.

Soak tamarind and extract pulp from it.

Chop onions, tomatoes, brinjals. Brinjals for sambar should be cut into just 4 pieces based on the size.

Heat oil in a pan, add the seasoning ingredients. Then add chopped onions, Once they are golden in colour, add the chopped brinjals. Sauté till they are cooked, add tomatoes, Sambar powder. Cook till the tomatoes are soft.

Then add the cooked toor dal, tamarind pulp. The dal should be well cooked. We usually mash with pappu guthi, which a long wooden stick like ladle.

Cook on high flame for 5 mins, then simmer for 10 mins till its cooked well. Garnish with coriander leaves.
Cabbage Usili

Cabbage - 500 gms
Yellow Moong Dal - 100 gms
Coconut - 1 tbsp
Green Chillies - 3
Curry leaves
Salt to taste
Oil

For seasoning
Mustard Seeds + Urud Dal + Cumin - 1/2 tsp

Method to prepare:

Clean and chop cabbage into fine pieces. Run coconut and green chillies in mixie to get a coarse paste.

In a pan, add water and boil Moong dal and chopped cabbage till its cooked. Keep it aside.

Heat oil, add seasonings, then coconut paste. Fry well. Then add the cooked cabbage and moong dal. Sauté for a while.

Its done in 5 mins.

Curd Rice was just seasoned with Mustard and Curry leaves.

I prepare Sambar atleast twice a week for lunch as its easy to get done fast. And this variation in cabbage is nice to eat.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Thursday, July 12, 2007

The story of a Rising Pulka!

A pulka is judged by the way it rises. A pulka is a pulka but lot goes in the way it is prepared. The story of the rising Pulka at home is a long story. My Dad is a pulka lover. Forever you can hear him saying, he wants Pulkas for dinner. But somehow Amma never gets down making it everyday. When she does, she says its so easy that it can be everyday but somehow after that dinner, it will again be forgotten until Dad reminds us again.

Dad even got us a brand new Roti or Pulka maker and Amma, till the end of it, never tried preparing Pulkas in it. After a considerable rest in the loft, we thought its time to give a farewell to the Roti Maker. We finally disposed it, without even trying it out. Amma tried many other manual pans which could bring out that beautiful fluffy delicate Pulkas, but everything turned out bad. After many such pans never seeing the light of the day or the night, we concluded that cooking it directly on the stove burner is the only way we can get it out royally. To my Dad's ire, hubby dear used to say that, he used to eat lovely pulkas in Delhi. Dad would immediately say Amma can also prepare very good ones, only she never wants to. Then we would go preparing Pulkas for a while but the story repeats itself.

Finally there was a salvation for the dear Pulka. Amma was able to find a perfect hand grill pan for making pulkas. Thus came the end to our search for a perfect Pulka and we had a glorious rising Pulka.

Ingredients

Whole Atta - 3 cups
Water - 1 cup
Salt to taste
Milk - 2 tbsp



Method to prepare:

Take the atta and make a well in middle. Add salt and milk. Mix well. Then add water to get a real soft dough. It should not be very stiff but rather loose dough.

Keep it aside for 20 to 30 mins. Make small balls from the dough. Roll out dusting with atta in between.

Heat the tawa. Once its hot, sim it roast the rolled out pulkas on the tawa. Cook on one side, turn it back. Then take the grill and put it on direct high flame. The trick here is to put the side that was already cooked on the flame to get the rise in the pulka.

Well most of you might already know this, but just adding it for my own sake.

I always make Pulkas with Dal Makhani as I found this to be the prefect combi. It tastes great with butter smeared on the hot pulkas. You just press little butter on top and fold the pulka as a handkerchief, tear it into two and eat it with Dal Makhani..Perfect!

I am sending this to RCI: Punjabi, my humble Pulkas.

I have thoroughly enjoyed preparing this. Best was trying to capture the perfect Pulka.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Wednesday, July 11, 2007

Dazzling Dal Makhani

If I am not ordering Paneer Butter Masala, I will be seen ordering Dal Makhani. At times we do have to please our partners and order dishes other than our favorites right. So I came to know that hubby dear is fond of Dal Makhani as its make in Delhi. He was a Delhite for some 4 years and is always on praise for dishes available in Delhi. There is one other dish "Shai Paneer" I have prepared only once and which he is so fond of. Maybe one of these days I will end up preparing this.

Coming back to Dal Makhani, getting the right indgredients is so important and the consistency is important. Hubby says dal Makhani is not only eaten with rotis or pulka, they just simply eat as it is. Well that goes to say how delicious it would be.

Here you go for the recipe as I make it.

Serves : 4
Soaking Time : Overnight or minium 6 hrs
Cooking Time : 30 mins
Cuisine : Punjabi

Ingredients needed:

Black dal - Sabit urud dal - 1 cup
Rajma - 2 tbsp
Butter - 75 gms
Onions - 1 big
Tomatoes - 2 medium
Chilli powder
Chopped Ginger - 2"
Crushed Garlic - 4 pods
Fresh cream - 1/2 cup
Garam Masala - 1/2 tsp

Method to prepare

Soak the dals for minimum 6 hrs. Pressure cook the dals with Chilli powder and chopped ginger. Cook till its soft.

Heat butter in a kadai and saute finely chopped onions till they are golden in colour, add garlic and cook for few mins. Then add chopped tomatoes and fry well till the oil comes out.

Mash the dals little bit to get a thick consistency. Add the dals to the kadai. Cook on high flame for 5 mins. Simmer and cook for 15 mins. Add garam masala .

Add cream and simmer it for 5 mins.

Enjoy!

This is sent to RCI: Punjab

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Tuesday, July 10, 2007

Gajjar Ka Halwa

Gajjar Ka Halwa or Carrot Halwa is heaven to taste. A well made gajjar halwa is great to behold with the different dry fruits added with orange and milk solids mixed with pista, badams and cashews..not to mention raisins...Amma first made this when she got her Electric Rice cooker some 20 years back. Gajjar halwa made in Rice cooker tastes so wonderful. Of course the ones made over stove is equally good. But I prefer the cooker made as it the first one I tried some 10 years back. Its always been a labour of love, I used to sit and laboriously grate kgs of carrot to get this done. I don't like to grater in the food processor, so always prefer the hand grater which is very tedious process. No doubt you get rewarded eating this.

Depending on the time availability we use either milk or kowa.

Preparation Time: Depends how fast you can grate the carrot...:)
Cooking Time 30 - 40 mins
Cuisine : Punjabi

With Milk

Ingredients needed:

Grated Carrot - 1 cup
Milk - 1 cup
Sugar - 1/2 cup
Ghee - 50 gm
Green Cardamom - 2 powdered

For Garnishing
You choice of dry fruits. I normally use Cashew, Almond, Pista, Raisins to make it look colourful

Method to prepare:

Clean and grate carrot. Roast it in ghee for 5 mins.

Heat a Kadai and boil milk. Once it cooks for 10 mins, add carrot. Cook for 5 mins in high flame, simmer it for 10 mins or till al the milk thickens

Fry the dry fruits in ghee and add to the carrot. Cook till it comes out nicely. We can be sure its done when the milk solids come around the grated carrots.

In Electric Rice Cooker with kowa :

Ingredients needed:

Grated Carrot - 1 cup
Kowa - 1/2 cup
Sugar - 1/4 cup
Ghee - 50 gm
Green Cardamom - 2 powdered

For Garnishing
You choice of dry fruits. I normally add Cashew, Almond, Pista, Raisins.

Method to prepare:

Chop and fry all the dry fruits first in the cooker

Then fry the grated carrot in ghee.

Add kowa and Sugar to the carrot. Cook for 10 mins. Add ghee and all the fried nuts.

Cook for another 5 mins. Carrot halwa is ready.

Gajjar Ka Halwa tastes great when its hot.

Sending this for RCI: Punjab.

Enjoy!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Monday, July 9, 2007

Kerala Kollah Puttu

I have always been very fond of all kerala breakfast. They have so many healthy dishes for breakfast that helps us keep going. My all time favorite breakfast items have been Appam with Stew, Puttu with Sugar and Iddiappam. Wow all mouth watering dishes. Amma makes Puttu both in the regular form and in the vessel. Both ways I just love it.

Here you go for the recipe.

Preparation Time: 15 mins
Cooking Time : 10 mins
Cuisine : Kerala

Ingredients needed:
Rice - 500 kg
Salt to taste
Grated fresh coconut - 1 cup

Method to prepare:

Soak and clean Rice. Grind it to coarse powder in mixie. It should not be very coarse.

Add salt the rice flour and add required water slowly. The amount of water added can be tested by trying to make a ball of the flour and it should stay. Then you are sure it has enough water.

Stream this in cooker by placing the flour in muslin cloth.

Else we can use puttu maker. The puttu maker is filled with flour stuff in between with coconut.

This is the instrument used to make the puttu

It takes about 10 to 15 mins to be cooked.

Once done serve with Sugar and Coconut.
In kerala its typically served with kadala (Black channa dal) curry.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Saturday, July 7, 2007

Butter Paneer Masala

Well you may ask why I am posting almost the same dish again. But this is different, the ingredients added were different and so was the method in which is prepared. My Paneer Butter Masala was always a hit and this recipe I adapted from Prajusha, which goes by the name Butter Paneer Masala was even super hit. Thanks Prajusha for the lovely dish. As I said, I have tasted so many variations of Paneer Butter Masala that no two were same. This deserves a post for itself I thought. Hence this venture.

I changed few items as per our taste and yes the dish was yummy.

Preparation Time: 15 mins
Cooking Time : 15 mins
Cuisine : Punjabi

Ingredients needed:

Homemade Paneer - 250 gms
Onions - 2 big
Tomatoes - 3 big
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala - 1/4 tsp
Bay leaf - 1
Salt to taste
Butter - 75 gms
Green Chilli - 2
Kasthuri Methi - 1 tsp
Turmeric powder a pinch
Almond paste - 2 tbsp
Milk - 1/2 cup
Fresh Cream - 1/2 cup
Coriander leaves

Method to prepare:

Chop Onions and 1 green chillies. Heat little butter in a pan and sauté Onion and green chillies. Once its cool, grind to paste.

Take puree from Tomato by boiling it in water and removing its outer skin.

Cut paneer into pieces and fry them in butter, take the other chilli, slit and fry in butter. keep both these
aside

Take the almonds and make a paste of it by running it in mixie.

Heat 75 gms butter in the cooking pan, fry onion chilli paste till its nice brown in colour. Add Bay leaf. Then add ginger garlic paste. Fry till its cooked well.

Then add tomato puree, almond paste, milk, chilli pw, coriander pw, turmeric pw and salt. Add required Water. Cook on high flame for 5 mins. Then simmer it, add Kasturi Methi leaves and cook for 10 mins.

Once the oil starts coming out of the sides, add fresh cream and fried paneer. Garnish with coriander leaves.

This is what I made for my daughter for dinner last night. Its her favorite Parotta with Butter Paneer Masala. She had one bite and said it tastes different. I asked if she liked it, She said yes but still it tastes different. I said its different.

Well everybody at home loved this very much. From now on, I might say I will have to prepare both the recipes alternately.
This setting is done by my daughter with her school napkin.

This is my entry for RCI: Punjab

Enjoy!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Friday, July 6, 2007

Meen Kollambu ~ Fish Curry

There is a beautiful Tamil song in praise of Meen Kuzhambu, which is an evergreen hit. And of course down south all are fond of this meen kolambu or Fish curry. At home Meen Kolambu is a must for Wednesday dinner. This is one those favorite dishes made by Amma, that I have never tasted, even during the time I used to eat non-veg. But from the great fans this dish has at home, for sure vouches for its great taste. 

During the early years of marriage, hubby dear never liked eating this, but Fish curry is mostly acquired taste so as years passed by, he has come to love it. This is always prepared by Amma. Though on many occasions I have got the recipe, I have never got down preparing it. So I would like to share this recipe as made by my mother.

Serves : 4 - 5
Preparation Time : 10 mins
Cooking Time : 20 mins
Cuisine : Tamil Nadu

Ingredients Needed

For gravy

King Fish or Sheela - 500 gms
Sambar Onions - 150 gms
Regular Onions - 50 gms
Tomatoes - 150 gms
Tamarind - lemon sized (20 gms)
Chilli powder - 2 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/4 tsp

For seasoning:

Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Fenugreek - 1/4 tsp
Oil - 150 gms
Garlic pods - 6-7
Salt to taste
Green chillie - 2
Curry leaves handful
Coriander leaves few

Method to prepare:

Soak tamarind in water and extract pulp. Clean and cut the fish to desired size.

Chop onions, garlic and tomatoes finely. Heat Oil in a Kadai. Add mustard, Cumin, Fenugreek, once it splutters, add chopped onions & garlic. Sauté well, fry till its golden in colour.

Add tomatoes, Chilli powder, Coriander powder, Turmeric and salt. Cook on high for few mins. Then add tamarind pulp and required water. Cook on high for 5 mins. Simmer it and let it cook till the gravy becomes thick

Fish can be added once the gravy thickens and oil has come out. Cook on high flame for 5 mins after adding fish. Then simmer it for 5 mins. Add chopped green chillis and finely chopped coriander leaves at this stage. Once done, remove it from flame.

10 mins is enough to cook fish, else it will get shredded. Also the taste of the gravy changes based on the type of fish used. Folks at home vouch for King fish first followed by Sheela, but any type of fish can be used to prepare this gravy.


Meen Kollambu tastes best when it is prepared and served after 4 to 5 hrs or by next day. Amma normally prepares it during afternoon for dinner.

Enjoy!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Thursday, July 5, 2007

Chicken Pulusu or Gravy - Andhra Style

We call this Koodi Pulusu or Chicken Pulusu. Pulusu as in Telugu, means gravy which is not very thick but has running consistency. Amma prepares Chicken Pulusu with Dosa for Breakfast on Bhogi day during Sankranti or Pongal festival. Bhogi festival is not complete without this breakfast at our place. For Vegetarians, its Dosa with Jaggary and for Non-Veg, its always Chicken Pulusu with Dosa.

Here you go for the recipe.

Preparation Time : 10 mins
Cooking Time : 20 mins
Cuisine : Andhra

Ingredients needed:

Chicken - 500 gms
Onions - 200 gms
Tomato - 100 gms
Ginger - Garlic paste - 1 tsp
Coriander Leaves chopped - half cup
Cloves - 4
Cinnamon - 2"
Bay Leaf - 1
Fennel Seeds - 1 tsp
Coconut paste - 2 tbsp
Salt to taste
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Oil - 1 tbsp
Butter - 1 tsp
Garam Masala - 1/4 tsp
Water - 1 cup

Method to prepare:

Chop chicken to desired size.

Chop Onions, Tomatoes, coriander finely,

Heat oil in a pressure cooker, add cloves, cinnamon, fennel seeds and bay leaf. Then add onion and sauté well. Fry till its light brown in colour, then add ginger garlic paste. Fry till the raw smell is gone. Add coriander leaves. Keep few leaves for garnishing.

Then add chicken piece along with salt and turmeric pw. Fry on high flame for 5 mins. Ensure it doesn't get burnt.

Then add chilli powder, coriander pw, fry well so that the chicken pieces gets a coating. Then add tomatoes pieces, simmer it for 5 mins. Then add water and coconut paste. cover it with lid and bring to 1 whistle.

Once the pressure is out, remove the lid and put on high flame. Spinkle garam masala and then garnish with coriander leaves before removing from flame.

This can be served with Ragi Sangati, Parotta, Ghee Rice, Pooris or even plain rice.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Wednesday, July 4, 2007

Traditional Curd Rice

This simple curd rice is called by so many names - Perugamma or Daddojanum or Thayir Sadam (Tamil Nadu) or Bagala bath. Curd Rice is a must at our home, be it for lunch or for dinner. Even if its only one spoon you got to eat it. It is normally eaten towards the end of the meal as it has a calm, soothing effect after eating our spicy food. At least this is still followed at my parents place. Hubby dear is not so strict about following this rule. When he has non-veg he never prefers to eat this rice. So when I pack his lunch I always ensure he has a cup of curd rice.

This can be prepared in so many variations. We always prepare Curd rice well in advance and chill it. So adding milk and little bit of water is a must to our recipe. Curd actually gets formed during this process, so its not sour. And since it has little water, there is no thready feeling in the rice.

Traditional curd rice is normally seasoned with spices, this is offered as prasadams in Temple. We can go for various other options like adding Mangoes, grapes, pomegranate etc.

How to set Curds can be found here.

Here you go for the recipe.

Ingredients needed:

Rice - 1 cup
Curds (Yogurt) - 2 tbsp
Milk - 100 ml

Tempering:

Ghee - 1 tsp
Mustard + Urud dal + Cumin Seeds- 1/2 tsp
Curry leaves - few
Asafetida - a pinch
Green chillies - 2
Ginger - 2"
Salt to taste
Finely chopped coriander leaves for garnish

Method to prepare:

Clean and soak rice for 15 mins. Pressure cook it until its soft and mushy. Cool it for a while.

Chop the ginger, green chillies finely. This depends on your taste. I normally use big chuck of ginger as I don't prefer it. But it can be grated and used.

Add the curds to the cooled cooked rice. Mix well. Then add milk, little water and salt to taste.

Heat ghee in a pan and add the mustard seeds and let them splutter.Then add rest of the ingredients immediately to the curd rice. Don't let it fry for long. Stir and mix again. Adjust salt.

This makes for a cool afternoon. Normally eating curd rice makes one drowsy, so this is best for a relaxed weekends.

Note: Check the sourness of the curds and add accordingly. Mostly we prepare curds rice in the morning, if its for lunch. So we add less curds, more milk. So the curds get set in the rice.

Rice has to be well cooked. Sometimes, you can pressure the rice along with milk for better taste too.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Tuesday, July 3, 2007

Lunch Box Series : LBS#3

Today's lunch box features my Athamma's cooking. She is an enterprising lady who can quickly change ingredients based on their available at hand. Result has always been outstanding. But one disadvantage I found was, we never can predict what she adds to the dish. Also if I want to recreate the same thing, I may not be able to judge by simply eating it or remember it by asking her. This happened with my lunch box when she packed Chitrannam or Lemon Rice. This was not her usual Chitrannam but tasted very different but very good and the Urllagadda (potato) gojju added spice to the Chitrannam.

I normally don't prepare Chitrannam but prefer eating what Amma or Athamma make and this one sure made me ask for the recipe.This is Chitrannam with a twist.

Today's lunch was

Chitrannam
Urllagadda gojju
Curd Rice
Mangoes


Chitrannam with a twist

Chitrannam is usually prepared in temples as prasadam and also for traveling as this is one of those dishes which stays on travel. Chitrannam this time had tamarind, garlic and coconut as Athamma couldn't get enough lemon!

Serves: 2
Preparation Time: 15 min (includes cooking time for rice)
Cooking Time: 5 mins
Cuisine : Andhra

Ingredients needed:

Rice - 100 gms
Lemon - 1 half
Tamarind - 1 tsp
Fresh Coconut - 1 tbsp
Garlic - 4 pods
Green Chillies - 4
Turmeric a pinch
Oil- 1 tbsp
Salt to taste

For Seasoning

Bengal Gram - 1 tbsp
Mustard Seeds - 1/2 tsp
Urud Dal - 1/2 tsp
Ground Nuts - Hand full
Cashew Nuts - 5 - 10
Green Chillies - 1 slit
Curry Leaves a few

Method to prepare:

Soak rice for 10 mins and pressure cook it Once its done, transfer to a bowl and let it cool. The grains should be separate.

Meanwhile take coconut, chillies, garlic and run it in a mixie to get coarse paste.

Take juice of half a lemon and pulp from tamarind.

Heat oil, add all seasoning items, fry till they are light brown in colour. Add the lemon juice and tamarind pulp and Turmeric. Add salt and cook till the raw smell goes away.

Finally add the rice to the pan and mix well. Adjust the sourness according to your taste.

Urlagadda Gojju (Potato with medium gravy)

Potato is so very liked and often prepared in our cuisine. This is reflected by the fact that this has 3 different names to be called by. Bangaladumpa or Urlagadda or alu is the most easy and frequently prepared Vegetable.

Since Chitrannam is quite dry, we prefer to make some gravy along with it. Yet the side dish is never running gravy but rather Veggies with medium liquid.

Potato gravy is all time ultimate combi with rice varieties like Chitrannam, Pulihora and other varieties.


To make this we need

Ingredients Needed

Potatoes - 250 gms
Green Chillies - 3
Onions - 1 big
Curry leaves
Mustard Seeds
Salt to taste
Oil for cooking
Water - 1 cup

Method to prepare:

Boil and peel potato. Cut into pieces, keep it aside

Chop Onions, slit chillies.

Heat oil in a kadai, add seasoning and then Onions, Chillies. Fry till they are golden in colour.

Then add boiled potatoes, salt. Sauté well and add water. Bring to boil.

Curd Rice & Mangoes

Unlike the other variety, this time I just took the Mangoes along with the curd rice. This also tastes great. We just eat mangoes when we have curd rice. Great way to end the lunch.

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


Related Posts Plugin for WordPress, Blogger...