Tuesday, March 28, 2017

Arachivita Vengaya Sambar / Small Onion Sambar

I have already posted a similar recipe 3 years ago
Only slight difference is there Just click Small Onions Sambar for details
It goes well with Potato Fry


Ingredients 
Part 1 - Fry and Grind
  • Oil - 1 teaspoon
  • Dried red chillies - 4 nos
  • Channa dhal - 1 tablespoon
  • Methi seeds - 1 teaspoon
  • Coriander seeds - 1 tablespoon
  • Small onions - 2 tablespoons
  • Grated Coconut- 3 tablespoons
Part 2 -Sambar
  • Small onions - 1 cup (peeled and sliced into small pieces)
  • Boiled and mashed toor dhal - 3/4 cup
  • Tamarind extract - 2 cups (taken from small lemon sized ball)
  • Sambar Powder - 1 teaspoon
  • Salt - 2 teaspoons

Part 3 - Seasoning
  • Ghee - 1 tablespoon
  • Mustard seeds - 1 teaspoon
  • Hing - a pinch
  • Curry leaves - little
Method
Step 1 - Preparation of Sambar Paste
  • Heat oil in a small kadai.Fry red chillies first followed by channa dhal
  • Simmer the flame and add methi, coriander seeds.Roast it (make sure it shouldn't be burnt)
  • Add small onions and saute them well.Switch off the stove and allow it to cool
  • Take it in mixer jar, add coconut and grind it to a smooth paste by adding little water

Part 2 - Preparation of Sambar
  • Heat ghee in a pot / vessel. Add hing and saute curry leaves
  • Add small onions and fry till it becomes golden brown
  • Now pour in the tamarind extract Put salt,turmeric and sambar powder.
  • Let it boil till the raw smell diffuses 
  • Add boiled and mashed toor dhal.Blend well and allow it to boil for 5 minutes.
  • Finally pour the fried and ground paste and switch off stove after 2 minutes

Step 3 - Seasoning
  • Heat ghee in a small kadai and splutter mustard, hing and curry leaves
  • Pour it over cooked sambar

Arachivita Vengaya Sambar is ready Pour it over hot rice and mix well.Top it ghee and consume

Monday, March 27, 2017

Potato Fry

This spicy curry is a good side dish for sambar and rasam rice
Perfect combo for Small Onion Sambar


Ingredients
  • Potato - 1/2 kg (peeled and chopped)
  • Oil - 2 tablespoons
  • Mustard seeds - 1 teaspoon
  • Cumin seeds - 1/2 teaspoon
  • Urad dhal - 1/2 teaspoon
  • Grated ginger - small piece
  • Turmeric powder - 1/2 teaspoon
  • Chilly Powder - 1 tablespoon
  • Coriander Powder - 1 teaspoon
  • Cumin seed Powder - 1 teaspoon
  • Salt - 1 teaspoon


Method
Step 1 - Seasoning and Saute
  • Heat oil in a kadai
  • Splutter mustard seeds, cumin seeds
  • Fry urad dhal, grated ginger
  • Add all powders - chilly, turmeric, cumin and coriander powders
  • Saute them well in low flame

Step 2 - Potato Fry
  • Add chopped potatoes and coat well with spices
  • Close the lid and cook it for about 12 minutes in medium flame
  • Open the lid and put salt.Cook for some more time
  • Spicy Potato fry is ready

Spicy Potato Fry is ready to be served

Saturday, March 25, 2017

Thova / Mangalore Styled Moong Dhal

I saw this recipe in Vijay TV couple of weeks ago and tried it out thrice
It is very simple and yet delicious

Ingredients
Part 1 - Pressure Cooker
  • Moong dhal - 1/2 cup
Part 2 - Seasoning
  • Ghee - 1 tablespoon
  • Mustard seeds - 1 teaspoon
  • Cumin seeds / Jeera - 3/4 teaspoon
  • Green chilly - 3 nos (slit)
  • Curry leaves - few
  • Ginger - small piece
  • Hing - 1/2 teaspoon
Part 3 - Others
  • Water - 1 cup
  • Salt - 3/4 teaspoon
Part 4 - Garnish
  • Coconut - 3 tablespoons
  • Coriander leaves - little
Method
Step 1 - Cooking Moong Dhal
  • Wash and soak moong dhal for 10 minutes
  • Add some more water and pressure cook for 4 whistles.Mash it well
Step 2 - Seasoning
  • Heat ghee in a kadai
  • Season with mustard, jeera, hing, ginger, green chillies and curry leaves
  • Add the cooked dhal and pour water
  • Put salt and let it boil

Step 3 - Garnish
  • Switch off the stove
  • Garnish with grated coconut and coriander leaves

Serve with Rotis or Parathas




Friday, March 24, 2017

Varagu Arisi Pulav / Millet Pulav

Healthy and fiber rich Pulav especially for Diabetes and Weight Watchers

Ingredients
Part 1 
  • Varagu Arisi - 1 cup
Wash and soak varagu arisi for an hour


Part 2 - Seasoning and Saute
  • Oil - 1 tablespoon
  • Bayleaf - 1
  • Cloves - 3
  • Cardamom - 2
  • Cinnamon stick - small piece
  • Ginger - small piece
  • Garlic - 6 nos
  • Green Chilly - 3 nos
  • Grind ginger, garlic and green chillies to a coarse paste
Part 3 - Vegetables
  • Onion - 1 finely chopped
  • Mixed Vegetables - 1 cup (potato, carrot, beans and peas)
  • Pulav Masala - 2 teaspoon
  • Water - 2 cups
  • Salt - 1 teaspoon
  • Coriander and Mint Leaves - little
  • Lemon Juice - 1 teaspoon
Method
  • Heat oil in a cooker
  • Season with bay leaf, cloves, cinnamon stick and cardamom
  • Saute ginger, garlic and green chilly paste till the raw smell goes
  • Fry onions till it gets soft
  • Add vegetables and swirl it once
  • Add soaked and drained varagu rice
  • Put Pulav Masala and salt
  • Pour water and add pudina / coriander leaves
  • Pressure cook for 3 whistles
  • Once done squeeze lemon and mix well
  • Serve with Raitha






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