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Monthly Archives: February 2016

KHARA MELAGU PONGAL

KHARA MELAGU PONGAL….A most popular breakfast recipe from Tamil Nadu….This also served as prasada in some of the South Indian temples…
   This is rich in proteins and carbohydrates as green gram dal is used…. To make this dish more delicious serve this with a dollop of ghee and Raitha …
Recipe is as under

INGREDIENTS
•1 cup moongdal /green gram dal
•11/2 cup rice
•1 tblsp ghee
•6 cups water

FOR SEASONING
•1 tsp mustard seeds
•1/4 tsp asafoetida(hing)
•1 tsp cumin /jeera seeds
•5 greenchilles slit
•1 tsp  pepper corns
2 sprig curryleaves
•10  cashewnuts split
•1/2tsp turmeric powder
•1tsp freshly crushed pepper corns
•1 tblsp freshly finely chopped  ginger
•A few strings coriander leaves chopped
•1/2 cup fresh grated coconut
•2 tblsp ghee/clarified butter
•Salt to taste
METHOD
▪In a pressure cooker add ghee, heat this and fry washed and drained moongdal, till a good aroma comesout of it,
▪Now add in washed and drained rice to it and fry a minute. Add six cups water,add salt as needed and cook for three whistles…
▪Now prepare a seasoning, for this take a large vessel, heat ghee and add seasoning ingredients one by one as mentioned above except coconut
▪Add already cooked rice and dal,coconut add required amount of water and cook for three minutes
▪Serve with extra dollop of ghee for extra taste,it’s completely optional …

NOTE

* This dish must not to be too watery or too dry, as per recipe the consistency can make or break the dish
*Always use salt and spice according to  individual taste…
*Recipe courtesy Chethana Gopal

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Khara MELAGU pongal

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CHICKEN IN PEPPER GREEN MASALA

      This is one of the yummiest ,easy and quick chicken recipe that I follow from many years,and it’s one of my favourite …..
  This goes well with neer dosa or as a sidedish to dal and rice…
     You can even replace chicken with boiled mutton tastes delicious ….
   The recipe is as follows…

INGREDIENTS

•1 kg Chicken pieces  (washed)
•2 tblsp  ginger garlic paste
•1 tsp chilly powder
•1/2 tsp turmeric powder
•3 medium onions
•6-7 greenchilles (use according to your taste)
•1tsp full black pepper corns
•2″cinnamon
•5 cloves
•1 star aniese
•1/2 bunch coriander leaves (with steam)
•2 tblsp pudina leaves
•1 finely chopped green chillies
•1 tblsp coriander leaves chopped
•1tblsp oil
•1 tblsp ghee
•Salt as per taste

METHOD

▪Marinate chicken with ginger garlic paste, salt, chilly powder and turmeric for 30 minutes
▪Grind 2 onions to paste and remove this to a bowl
▪chop finely remaining onion
▪Grind greenchilles, coriander leaves, Pudina, cinnamon, cloves , star aniese and pepper to fine paste
▪Heat a kadai or pan add oil , onion chopped saute this awhile
▪Add onion paste fry till raw smell goes and slightly changes it’s colour
▪Now add ground green masala and saute well  add ghee at this stage and cook awhile
▪Add in marinated chicken,salt(if necessary, greenchillies chopped and coriander leaves chopped cook closed  for sometime or till chicken is cooked…
▪chicken in pepper green masala is ready to eat..
▪serve with lemon wedges and onions rings..

NOTE
*This can be even made dry…For this chicken must be cooked without closing lid,when chicken is almost done cook on high flame till dry …your CHICKEN IN PEPPER GREEN MASALA DRY is ready…
*Neer dosa recipe check here https://cookwithashu.wordpress.com/2015/07/13/neer-dosa/

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Chicken in pepper green masala

 
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Posted by on February 16, 2016 in CHICKEN, NON VEG CURRY, NON VEG STARTERS

 

TREE SORREL PICKLE/ BIMBLI NONCHE

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Bimbli is nothing but tree sorrel….Averrhoa bilimbi (commonly known as bilimbi, cucumber tree, or tree sorrel) is a fruit-bearing tree of the genus Averrhoa, family Oxalidaceae. It is a close relative of carambola tree…..
   Bimbli is used in making curries,pickles and chutneys….
     Here I am sharing a recipe of pickle from tree sorrel which can’t be stored for not more then 5 days if kept outside but if refrigerated can be preserved and used for along time….
So I make this in small batches and enjoy…
Recipe is as follows

INGREDIENTS

•25 Bimbli
•25 Red chillies(I have used both byadagi and parrekal)
•2 pinch turmeric powder
•11/2tsp fenugreek/methi seeds
•2 tsp full heaped musturd seeds
•aesofotida/hing a small channa size
•2 tblsp Gingily oil(or use refined oil)
•Rock salt as per taste(I have used nearly 11/2 tsp )

METHOD

▪ Dry roast rock salt awhile and make powder
▪Dry roast mustard till it completely pops,remove this to bowl
▪add turmeric to the mustard bowl immediately(when mustard is warm)and mix well
▪Now to the same pan add methi seeds and fry till golden brown and add to the mustard bowl
▪Dry roast chillies
▪Now In little oil wilt hing
▪Now first make powder out of chillies then to this add fried mustard,hing , salt(preserve 1/2tsp for applying) and Methi and make fine powder
▪ Wash tree sorrel and dry this with a kitchen napkin well
▪ Cut this into round shape or long pieces it’s left to you (I have  cut long peices)
▪Apply 1/2tsp powdered salt and set aside for 5 minutes ,this leaves water
▪Heat oil well ,cool this
▪Now in a air tight container mix tree sorrel with water   and pickle powder well and add oil mix add keep outside for 3 days
▪after 3 days your Bimbli pickle is ready to eat…

NOTE
* This can’t be preserved outside for more then 5 days so refrigerate this and enjoy when needed..

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Bimblinonche

 
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Posted by on February 14, 2016 in CHUTNEY/GOJJU

 

INSTANT DIL LEAVES DOSA

INSTANT DIL LEAVES DOSA…..Dil leaves are very rich source of proteins…..best for diabetics…
  This recipe is best alternative when there is nothing in our kitchen pantry and have no idea what to prepare for breakfast or when we are back after a vaccation or when we have to prepare instantly when guests arrive at breakfast time….
   You can Omit dil leaves if you don’t  have it,this gives a unique  flavour and taste….
  You can also add grated carrots,coriander leaves,….also nd make more healthy….

INGREDIENTS
•1/2cup Dil leaves chopped finely
•1 cup rice flour
•1onion chopped
•1 chopped greenchilles
•2 pinch chilly powder ( opt)
•3/4tsp cumin seeds
•Salt as needed
•1 tblsp grated fresh coconut  (optional)
•Water as needed to prepare the batter

METHOD

▪Mix all the ingredients to form a thin dosa batter without any lumps
▪heat dosa griddle well and spread the batter evenly as we do for neer dosa….
▪Apply oil and cook both sides till done
▪serve hot with coconut chutney

NOTE
*cook dosa on medium flame for best results…..crispy outside soft inside…
*the dosa can be made thick or thin…
*this tastes like our masala akki roti if done thick and cooked on low flame…
*can also include grated carrots,coriander leaves chopped
*without Dil leaves also this dosa can be prepared…Happy cooking ☺

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instant dil leaves dosa

 
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Posted by on February 7, 2016 in BREAKFAST RECIPES, DOSAS

 

SOYA NUGGETS KEEMA PARATHA

SOYA NUGGETS KEEMA PARATHA….A healthy protein packed breakfast….as we all know soya is rich in lots of proteins,…….A best way to make our fussy kids have this protein rich soya nuggets …A super easy and quick recipe that is totally protein packed with soya….
Recipe is as follows..

INGREDIENTS

•Soya nuggets as needed(roughly I have taken 150 gms)
•1tblsp  oil
•1 medium onion finely
•1 greenchilles finely chopped
• 1 tomato  finely chopped
•1 tsp ginger garlic paste
•1/4 tsp turmeric
•1tsp dhania powder
•1/2tsp garammasala powder
•1/2tsp cumin powder
•1 tsp chilly powder (acc to individual taste)
•Salt as per taste
•1 tsp lime juice
•1 tblsp finely chopped coriander leaves
•Wheat Dough (wheat flour, Salt, 1tsp ghee, water mixed to a soft dough,it’s nothing but chapati dough)

METHOD 

▪ Soak soya in hot water for 15 minutes,later squeeze excess water from soya and add to mixer and grind to paste  (not fine )
▪Now heat pan,add oil heat well
▪Now add in onions,fry well
▪Add ginger garlic paste, all dry powders and saute well
▪Add tomatoes fry till they are soft and mushy
▪Add ground soya nuggets, coriander leaves mix well
▪Add 2 tblsp water ,check salt and cook till dry
▪Switch off flame and add lime juice , give this a good mix and leave to cool
▪Now make small balls out of this and keep aside
▪Meantime make bigger size balls out of wheat flour dough and flatten to pooris
▪Now stuff each soya balls inside these pooris and cover well
▪Flatten this to paratha by dusting  flour
▪Heat tawa and fry this paratha both sides using little oil..
▪Can apply ghee or butter while serving…

NOTE
* Stuffing  can be used as a side dish to chapati,rotis..

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Soya Nuggets keema  Paratha

 
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Posted by on February 7, 2016 in BREAKFAST RECIPES, SIDE DISH

 

MALLIGE IDLI

  This is a popular breakfast recipe from the place Mysore in karnataka district.
    You must be thinking why this name mallige idli…..Mallige is a flower name in kannada language which is nothing but Jasmine flower,this doesn’t mean that these idlis are cooked with these flowers…..
  Here  idli are so white in colour and very soft and fluffy….just like a jasmine flower…. And henceforth the  name  Mallige Idli….
   The best combination to this idli is chutney made with roasted gram or with any spicy curry….
   I am sure all of will love the recipe,recipe is as follows….

INGREDIENTS

•1 cup urd dal/split dal
•3 cups  idli rice
•1/2 tsp fenugreek /methi seeds
•1/2 cup cooked rice
•1/2 beaten rice / pova(washed before a hour of grinding )
•1/2 cup thick yogurt/curds
•Salt to taste

METHOD

▪Wash and Soak urddal and Methi together for 5 hours
▪Wash and Soak rice seperately for 5 hours
▪Now first grind urddal to fine paste by adding the soaked water itself little by little at times when needed(this is very important step ,the batter of urd dal becomes fluffy only when you add water little by little at times)remove this to a container without adding any extra water .
▪Now in the same grinder grind rice , pova,cooked rice and curds to fine thick batter using soaked water little
▪Now mix both the batter in one direction
▪Leave this to ferment well,after fermentation you can see the batter has raised well
▪Add salt mix well in one direction
▪Preheat  idli stand
▪Now pour this to the greased idli moulds and steam cook 10 -12 minutes  or till done
▪Cool this awhile and remove and serve with any spicy curry or chutney
▪I have served with coriander leaves  sagu…

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NOTE
*don’t add sour curds,it will spoil the smell and taste..
*on summer add curds only in the morning
*during winters soda while making idlis for best results
*This tastes good with spicy prawn curry or any chicken curry..
*check coriander leaves sagu recipe here http://wp.me/p5M7RU-8F

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Posted by on February 3, 2016 in CHUTNEY/GOJJU

 

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