Tuesday, December 6, 2016

Biriyani Kathrikai / Brinjal Chops / Brinjal Gravy for Biriyani

This is an excellent side dish for Biriyani as well as Pulav
Addition of sesame / gingelly oil / nalennai enhances the flavour


Ingredients
Part 1 - To Fry and Grind
  • Gingelly Oil - 2 teaspoons
  • Small Onions - 15 nos
  • Tomato - 1
  • Cashews - 10
  • Saunf / Sombu - 1 teaspoon
  • Garlic - 8 pieces
  • Ginger - a small piece
  • Green Chilly - 2 nos

Part 2 - Seasoning
  • Gingelly Oil - 2 tablespoons
  • Mustard seeds - 1 teaspoon
  • Urad and Channa Dhal - 1/2 teaspoon each
  • Curry leaves - little
Part 3 - For the Gravy
  • Onion - 1
  • Tomato - 1
  • Small Purple Brinjal - 7 nos
  • Turmeric - 1/2 teaspoon
  • Chilly Powder - 3/4 teaspoon
  • Tamarind Extract - 1 cup
  • Jaggery - small piece
  • Salt - 1 tto 1 1/2 teaspoons
Part 4 - Garnish
  • Coriander leaves - little
  • Sesame / Gingelly Oil - 1 teaspoon
Method
Step 1 - Fry and Grind
  • Heat gingelly / sesame oil in a kadai 
  • Fry the items given under "part 1 " (except cashes)
  • Cool and grind it to a smooth paste without adding water
Step 2 - Seasoning and Saute
  • Heat gingelly oil again.Season with mustard, urad, channa dhals and curry leaves
  • Pour the ground paste.Wash the mixer jar with little water and add here
  • Cook it for about 2 minutes
  • Add onions and leave it for sometime
  • Put tomatoes and mix well

Step 3 - Brinjal Gravy
  • Now add the cut brinjals
  • Put spice powders and salt.Mix well
  • Pour tamarind extract.Add jaggery
  • Let it boil till the brinjals are cooked
  • It should be of thick consistency
  • Garnish with chopped coriander and sesame oil

Serve it with Biriyani or Pulav




Sunday, December 4, 2016

Vangi Bhath / Brinjal Rice / Kathrikai Sadham

A simple and tasty meal that can be done quickly within 10 to 15 minutes.I used MTR Vaangi Bhath Masala Powder so the process was much more easier
I followed the instructions given in the Packet except for 1 step ie I did not fry coconut in oil instead used for garnishing


Ingredients
Part 1 
  • Cooked Rice - 1 1/2 cups
Raw or Basmati Rice

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 or Raw Peanuts - little or as required
Part 3 - Brinjal Gravy
  • Cut Brinjals - 3 cups
  • 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 - Seasoning
  • Heat oil + ghee in a kadai.Crackle mustard seeds
  • Fry channa, urad dhals and green chillies
  • Add curry leaves.Sprinkle hing
  • Fry cashewnuts or peanuts now

Step 2 - Brinjal Gravy
  • Put chopped brinjals and stir well
  • Add turmeric powder, MTR Vangi Bhath Masala Powder and salt.Mix well
  • 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
  • Add little bit of grated coconut and switch off the stove
  • Mix well
Step 3- Vangi Bhath
  • Now add the cooked rice and mix well
  • Garnish with coriander leaves, grated coconut and cashews (optional)

Serve it with Tiffin Sambar , Coconut Chutney and Fried Pappad


Friday, December 2, 2016

Rabdi / Rabri / Basundhi - 400th Post Special

This is indeed a very Rich Indian Dessert
Since it is my 400th Post I would like to thank you all the readers and present this Grand Sweet
I have taken effort to explain each and every step detail with pictures.Hope it is clear


Ingredients
  • Full Cream Milk - 2 L or 8 cups
  • Sugar - 2 cups
  • Chopped Pistas and Almonds - 1/2 cup (for garnish)

Use only full cream milk to obtain the best results
I prefer thick bottomed Calcutta Kadai over Non Stick
This is a time consuming process but still the result is Marvelous

Method
Step 1 - Boil Milk
  • Take a thick bottomed kadai and pour milk
  • Boil it on a high flame

Step 2 - Thickening of Milk
  • Simmer the flame 
  • Put a small coin inside the milk which prevents from over flowing
  • Keep stiring with a ladle
  • After 10 minutes or so you will notice thick cream formation on the top
  • You may increase the flame to medium and keep moving the ladle
  • Milk will start reducing after 12 - 15 minutes

Step 3 - Start Collecting the Cream
  • Start removing the cream layers from top of milk as well as the sides of the kadai
  • Collect it in a small cup
  • The colour and texture will start changing

Step 4 - Condensing of Milk
  • Put the cream back to the boiling milk
  • Repeat this process till the milk is well condensed
  • Colour will also change from white to pale pink
  • Add sugar and mix till it dissolves
  • Keep cooking till gets further more condensed
  • Also add the nuts
  • Stir it once and switch off the stove
Step 4 - Cooling
  • Wait till it comes to room temperature
  • Pour it carefully into a small container and seal it well
  • Refrigerate overnight
  • Take out the cooled Basundhi from the fridge
  • Look at the above and below pics for the difference

Enjoy this yummy dessert



Tuesday, November 29, 2016

Mathanga Erissery / Yellow Pumpkin Erissery

Its another delicacy from Kerala Cuisine which is a part of Onam Sadhya.It is also served during weddings and other occasions
The recipe is very simple.It is garnished using roasted coconut which adds an extra flavour to the dish


Ingredients
Part 1 - Boil
  • Yellow Pumpkin - 2 cups (chopped into cubs)
  • Water - 1/4 cup
  • Turmeric - 1/4 teaspoon
  • Red Chilly Powder - 1/2 teaspoon
  • Salt - 1 teaspoon

Part 2 - Grinding
  • Small coconut pieces - around 6 or 7
  • Green Chilly - 4 nos
  • Cumin seeds - 1/teaspoon

Part 3 - Seasoning
  • Coconut oil - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Red chilly - 2 nos
  • Curry leaves - few
Part 4 - Garnish
  • Oil - 1 teaspoon
  • Grated Coconut - 1/2 cup
  • Curry leaves - few
Method
Step 1 - Cooking Yellow Pumpkin
  • Boil water and add yellow pumpkin cubes
  • Put salt and chilly powder
  • Cook for about 10 minutes till the pumpkins are done
Step 2 - Coconut Paste
  • Take coconut pieces, green chillies and cumin seeds (jeera) in a mixer jar
  • Add little water to it and grind it to a smooth paste
Step 3 - Erissery
  • Add the coconut paste to the boiled pumkin
  • Cook for 2 minutes and switch off the stove

Step 4 - Seasoning
  • In a small kadai or ladle heat coconut oil and seson with mustard, re chilly and curry leaves
  • Pour it over the erissery

Step 5 - Garnish
  • Heat coconut oil and roast coconut in it
  • Add it to the erissery
  • Garnish it curry leaves


Serve it with hot rice

Sunday, November 27, 2016

Andhra Style Stuffed Mirapakkaya Bajji / Stuffed Molagai (Milagai) Bajji

Its raining in Jubail for past 3 days and ofcourse bajji is the most wanted snack during monsoon

Similarly I have posted a recipe for Stuffed Bread Bajji
However the stuffing is little different here


Ingredients
Part 1 - Inner Stuffing
  • Small Onions - 4 nos
  • Garlic - 2 or 3
  • Potukadalai / Fried Gram - 2 tablespoons
  • Tamarind - a small piece
  • Jaggery - small piece
  • Chaat Masala - 1/2 teaspoon
  • Mint and Coriander - 2 teaspoons each
  • Salt - 1/2 teaspoon

Part 2 - Molagai Bajji
  • Chilly Bajji / Molagai Bajji - 10 nos
  • Bajji Maavu - 2 cups or as required
Use readymade Bajji Mix or check for the Bajji Batter recipe here
  • Oil - deep frying
Method
Step - Inner Stuffing
  • Take the items given under Part 1 / Inner Stuffing in a mixer jar
  • Grind it a coarse paste without adding water

Step 2 - Preparation
  • Slit each and every chilly and take out the seeds
  • Apply the green paste / inner stuffing carefully using a spoon or sandwich knife
  • Heat oil in a deep frying
  • Meanwhile prepare bajji batter to desired consistency
  • Dip each and every stuffed molagai in the batter
Step 3 - Bajjis
  • Deep fry each and every bajji carefully
  • Take it out and let it cool under a colander
  • Cut the fried and cooled bajjis into small pieces
  • Deep fry it once more and serve hot


Bajji Chutney / Getti Chutney

Iam a staunch lover of hot bajjis especially from Marina Beach and Akka Kadai near Kapali Kovil, Mylapore
The chutneys that is served along with bajjis will tempt us to have few more bajjis
Here is the simple chutney recipe


Ingredients
  • Small Onions - 15 nos
  • Garlic - 3 or 4
  • Red Chilly - 5
  • Tomato - 3 or 4 (depending upon the size)
  • Mint and Coriander leaves - handful each
  • Salt - 1 teaspoon
  • Oil - 2 teaspoons
Method
Step 1 - Frying
  • Heat oil in a kadai.Saute red chillies and garlic first
  • Add small onions and fry it with a pinch of salt
  • Put tomatoes and saute it till the raw smell goes
  • Add salt and swirl it once
  • Switch off the stove.Put coriander and mint leaves
  • Let it cool

Step 2 - Chutney
  • Transfer the cooled contents to a mixer jar
  • Grind it smooth
Step 3 - Serve
  • Serve it with hot bajji




Sunday, November 20, 2016

கோயில் புளியோதரை / Temple Style Pulikachal (Pulikaichal) and Puliyodharai /Tamarind Rice

Well should I give an intro for this.....?
This is a Popular Naivedhyam / Prasadam in many Iyengar Temples
Puliyodharai / Tamarind Rice can be packed during travel also
I have gone through many recipes across blogs and books
This is my own version.Believe me follow this step by step the result will be just vowww


Pulikaichal Mix / Paste can be stored for at least 3 months in refrigerator
Make sure to store in a sterile bottle

Part 1 - Tamarind Extract
  • Tamarind - 2 big lemon sized balls
  • Warm water - 4 cups

Soak tamarind in 4 cups of warm water

Part 2 - Dry Roast and Grind
  • Pepper - 1 teaspoon
  • White Sesame Seeds - 2 tablespoons
  • Methi seeds - 1 teasppon
  • Coriander seeds - 1 tablespoon

Part 3 - Fry and Grind
  • Gingelly oil - 2 teaspoons
  • Dried Red Chilly - 10 to 12 nos
  • Channa dhal - 2 tablespoons
  • Broken (or even whole) Urad dhal - 1 tablespoon

Part 4 - Seasoning 
  • Gingelly oil - 1/2 cup
  • Mustard seeds - 2 teaspoons
  • Hing / Asafedita - 1/2 teaspoon
  • Raw Peanuts - 1/2 cup
  • Curry leaves - 15 nos
Part 5 -Others
  • Salt - 2 teaspoons or more
  • Jaggery - 2 tablespoons


Method
Step 1 - Tamarind Extract
  • Soak tamarind in 4 cups of warm water for half hour
  • Squeeze out the pulp and extract thick tamarind water

Step 2 - Dry Roast and Grind
  • Dry roast the items listed under "Part 2 " on a medium flame
  • Make sure to roast methi seeds at last since it burns quickly
  • Cool and grind it to a fine powder

Step 3 - Fry and Grind
  • In the same kadai heat 2 teaspoons of oil and fry red chillies first
  • Then add channa dhal fry for a minute
  • Now add urad dhal and fry for some more time
  • Cool and grind it to a fine powder

Now the tamarind extract and the powders are ready.Let's see the Pulikaichal Preparation

Pulikaichal
  • Take a deep bottomed vessel and heat oil in it
  • Season with mustard seeds, hing and curry leaves
  • Fry peanuts in it
  • Now pour in the tamarind extract.
  • Put the "Part 3  Powder" ie the one which is prepared after frying in oil 
  • Add salt and allow it to boil for 10 minutes
  • Put jaggery to it and let it boil for sometime
  • It will start thickening after 10 minutes
  • Now add the dry roasted powder "Part 2 Powder" and mix well
  • Keep stiring till it gets more condensed and forms a thick paste
  • Switch off the stove
  • Let it cool and then transfer it to a clean bottle / container

Puliyodharai / Pulihora / Tamarind Rice
  • Take 1 cup of cooked rice (make sure to cook 1 cup of rice with 2 cups of water)
  • Add 3 teaspoons of Pulikaichal paste 
  • Mix well using a fork
  • Add a teaspoon of gingelly oil and mix again
Hot yummy puliyodharai is ready