Recipe Index

Mushroom Biryani

October 24, 2011 By anusha 1 Comment

Well, Oct 21st was the day my husband and i had finished 2 years knowing each other formally. The day is close to my heart. Like every typical arranged marriage, we both met at my home, my parents talked and we married. But we ve managed to write quite a love story after that. And i just cant not commemorate the day with a good lunch. I wanted to do something different yet delicious and for the main course. So i chose mushroom biriyani. Mushrooms. A few of my roomies back in hostel used to decsribe non vegetarian delicacies in terms of mushroom. But i just cant forget a recent comparison of lobsters and mushrooms. That was a friend of the hubby. Analogies apart, if you are a mushroom lover, this one is a must for you. If you dont love them, you will after you eat this. Either way, its a win win situation. So just grab a packet of those cute button mushrooms and start cooking sometime soon.

Recipe For Mushroom Biryani

( Learn how to make Mushroom Biryani, an easy biryani with mushrooms and basmati rice)

Prep Time: 15 mins
Cook Time: 30 mins
Serves 2

What you need?

Basmati rice 1 and 1/2 cups soaked in 3 and 1/4 cups water for 30 mins
Onion 2 medium one half sliced finely
Tomato 1 large one finely chopped
Mushrooms 1 cup chopped
Bay leaf 1
Cloves 2
Cinnamon 1″ piece
Oil and ghee 1 and 1/2 tbsp

To be ground into a paste

Pudina 1/2 cup if using fresh 1/4 cup if using dried ones
Coriander leaves chopped finely 1/2 cup
Green chillies 4
Garlic 4 cloves
Ginger 1” bit
Cumin seeds 1/2 tsp

How to make it?

First grind all the ingredients that are to be ground into a fine paste and keep aside. Avoid adding too much water. You should stop with less than 2 tbsp of water.
Next, heat oil ghee mix in a kadai. Add bay leaf, cinnamon and cloves. Saute for a minute. Now, add the onions and saute till pink and transparent.
Next, toss in the tomatoes and saute till oil separates from the mixture.
Now, add in the mushrooms and saute for 2 to 3 mins. They cook fast because they are tender.
Now, add the ground paste and saute for a minute. Not more than that cos you ll lose the flavours.
Now, add the soaked rice along with the water and salt and mix well.
Transfer to a rice cooker and cook.
Tastes yummy with simple onion raitha.
I served it for lunch with butter naan and kadai paneer.

My lunch spread for Oct 21

Stuffed Okhra- baked

October 20, 2011 By anusha 1 Comment

Who doesnt like lady s fingers? What a nice name for the vegetable!! I mean, they are truly like our fingers, delicate looking, long. Only they dont need manicures. I dont know a single kid who doesnt like lady s finger.
Its a personal favourite. When i made this at home, it vanished from the bowl in no less than 20 mins.

Prep Time: Under 20 min
Cook Time: 30 to 40 mins
Serves 2

What you need?

Lady s finger fresh ones 30 numbers
Oil 2 tbsp

For the stuffing:

Grated coconut 1 cup
Peanuts 1/2 cup
Onion 1 large chopped finely
Chilli powder 1 tsp
Cumin seeds powder 1 tsp
Turmeric Powder a large pinch
Coriander powder 1 tsp
Cumin seeds 1 tsp
Ginger garlic paste 1 tsp
Salt 1 and 1/4 tsp
Oil 1 and 1/2 tbsp

How to make the stuffing?

First, dry roast the peanuts in a dry kadai without any oil until crisp. Takes about 7 mins. Keep aside.
Heat oil in the same kadai. Add the jeera and saute for 30 secs. Add the turmeric powder.
Add the onions next and saute till light brown. Next add the ginger garlic paste.
Now add the coconut and saute for a minute.
Add all the spice powders, combine and keep aside.
Remove the peel from the peanuts and powder them in a mixer to a coarse powder.
Add the peanut powder and salt to the onion mixture and combine well.

How to stuff the Okhra?

First clean and wash the lady s fingers.
Next dry them on a kitchen towel.
Remove the stalk and make a slit vertically in the okhras.
Now, stuff the okhras with a little of the stuffing,
Preheat the oven to 375 F.
Rub oil on the okhras.
Grease a baking tray and place the okhras.
Bake for 30 mins to 40 mins.
Serve with rice or phulkas.

Vegetable Upma Recipe| Breakfast Recipes

October 19, 2011 By anusha 1 Comment

There was a time i used to loathe Upma. Now upma lovers, please dont be daggers with me. I just couldnt tolerate it at those times. But it was something that i ate while i grew up. After i got married, i silently vowed to myself that i ll make anything but upma. And true to my word, i dint make it for a year and a half. Then, there was a time when i started missing UPMA. I asked myself, How can you of all people miss it?? But yes, i started missing it and so i made it. The first time was a disaster.I dint want to make it anytime after that. After all, me thinks, whats the big deal?? Its only upma!!. My husband is also an ally in the war against upma but i was still missing upma. I had to make it sometime. I mean i had seen this on so many blogs and i am blog hopping into Chaitanya s blog this week and i saw upma there too. Chaitanya s blog is all about chutneys, pickles and sweets. I simply loved the spread and am so glad to blog hop her space. And thanks to her for inspiring me to make upma. And when i made upma, i found that my husband s changed too. He too relished it when i made it for dinner.

Prep Time: 10 mins
Cook Time: 20 mins
Source:Chaitanya s Blog and Dad ( He makes the best Upma in the whole universe but no, this is not his version.Its slightly modified from chaitanya s version)
Serves: 2 to 3

What you need?

Sooji 2 cups
Mixed veggies ( potato, carrots, beans, peas) chopped into cubes 3/4 cup
Onion 1 big chopped finely
Green chillies 6 to 7
Ginger 1/2 ” chopped fine
Curry leaves a sprig
Mustard seeds 1 tsp
Urad dal 2 tsp
Channa dal 2 tsp
Water 4 cups ( Bring to a boil while you saute the sooji and keep aside)
Oil 3 tbsp

How to make it?

Saute the rava in a little ghee until light brown. This is done to avoid forming lumps in the upma. Simultaneously, boil the water in a vessel until bubbling and keep aside.( I can hear my dad s voice inside my head, Chella, When you make upma, boil the water first)
In a kadai, heat the oil. Add mustard seeds and wait for them to splutter. Now add urad dal, channa dal, green chillies, ginger and curry leaves. Saute for a minute. Take care not to burn the dals.
Add the onion and saute till light brown. Now, add the veggies and saute for 5 mins.
Next, add the boiled water to this mixture and the salt. The water will bubble up.
Next, add the sooji and stir simultaneously. Mix the water and sooji well and stir to avoid lumps.
Now, it will start to bubble slightly. At this time, lower the flame and cook the upma closed for 5 mins.
Serve hot with curd or coconut chutney or a lemon wedge.
You may also add cashews or peanuts for a rich taste.I just added the veggies in addition to Chaitanya s recipe.

This is my entry for this week s blog hop at Radhika s space

Tomato Raita

October 19, 2011 By anusha Leave a Comment

This is something that i always make when i make bisibele bath. I somehow do not like the normal tomato raitha in which tomatoes are chopped and dunked in curd with onions. That only goes well with parathas in my opinion. If i want a raitha for any south indian style rice recipes, then i ll go for this one.

Recipe For Tomato Raita

( Learn how to make Tomato Raita, a yogurt dip with sauteed tomatoes ground along with coconut)

Prep Time: 5 mins
Cook Time: 5 mins
Serves:3

What you need?

Tomatoes 2 chopped into cubes
Coconut grated and fresh 3 tbsps
Fresh Curd 1 and 1/4 cups
Salt
Oil 1 tsp
Green Chillies 2 to 3

For tempering:

Mustard seeds 1 tsp
Curry leaves a few
Oil 1 tsp
Hing a small pinch

How to make it?

Whisk the curd well.Keep aside.
Saute the tomatoes with a little oil in a kadai until the raw smell goes.
Let it cool.
Now, grind the tomatoes, chillies and the coconut in a mixer to a fine paste.
Add the paste and salt to the curd and mix well.
Temper with mustard seeds, curry leaves and hing.
Serve with tomato rice, mushroom biriyani, vegetable biriyani or bisibele bath.

Bisi Bele Bath Recipe| Rice Recipes

October 19, 2011 By anusha 2 Comments

Sambhar makes a regular appearance in all south indian homes. Almost a staple food which has so many versions. But sambhar sadham and bisi bele bath are a lil different. Bisi Bele Bath literally in kannada means hot dhal and rice. It s a popular dish in Karnataka especially Bangalore. I am a kannada brahmin but my version s a lil different. Lets just say it s a Tamil Nadu based Madhwa style recipe. I really have no idea which version is authentic. But after various permutations and combinations, i have found out one version which a lot of people seem to love. And so i am posting that version.

Recipe For Bisi Bele Bath

( Learn how to make Bisi Bele Bath, a spiced rice and lentil kedgeree from Karnataka, South India)

Prep Time: 20 mins

Cook Time: 1 hour
Serves 2 to 4
Allergy Info: Vegan, Gluten free, Soy free
Course: Main
Cuisine: South Indian, Karnataka

Ingredients

For the Spice Powder:

Coriander seeds 1 cup
Channa Dal 2 tbsp
Dry chillies round variety 3/4 cup
Dry coconut (kopparai) 3/4 cup
Marathi Mokku (caperberry/caper) 2
Cloves 3 (optional)
Cinnamon 1″ piece(optional)
Sesame oil 3/4 tsp

For the rice:

Rice Ponni variety 1 cup
Toor dal 1/2 cup
Tamarind extract from a lemon size tamarind ball
Shallots 10 peeled (optional)
Sesame Oil 4 tbsp

For Garnish:

Cashews broken 3 tbsp
Peanuts fried in a little oil 2 tbsp

Note:
1. I strongly recommend using sesame oil for this recipe even though some people use ghee.
2. Cashews and peanuts are completely optional.
3. Adjust spice level according to your palate.
4. Post updated with new pics on 5th october, 2014.
5. The spice powder recipe mentioned earlier had cloves and cinammon in it but after a little experimentation, i found that the recipe is much better with just the marati mokku.
6. Dont use fresh coconut for this recipe.

How to make it?

The Spice Powder:

First heat a kadai. Add the oil.
Add the channa dal, dhania and chillies and saute till aromatic or till the dhal turns a light brown. Takes about 5 to 7 mins.
Remove from the kadai and let it cool. Meanwhile in the same kadai, add the dry coconut and saute for 30 secs. Let it cool.
In a mixer, add the channa dal, dhania, channa dal, dry coconut, marathi mokku, cloves and cinnamon and grind to a powder the consistency of rasam powder.
Keep aside.

The Rice:

First, wash the rice and dal well and pressure cook them together for 8 whistles. For 1 and 1/2 cup of rice and dhal together, i added 3 and 3/4 cups of water.If its new rice, then add less water.
While, the rice cooks, prepare the masala for the rice.
If you are using shallots for this recipe, heat a kadai with 4 tbsp oil and fry the shallots till golden.
Then follow steps that are mentioned. Otherwise start from the below step.
In a kadai, add the tamarind extract and boil well until raw smell goes. Takes about 7 to 8 mins. Next add the powder that you prepared and mix well. Simmer for 5 mins. Add sesame oil in the end.
Once the rice is done, transfer to a large mixing bowl. To the rice, add the tamarind powder mixture and combine well.
Add the sesame oil and this stage and pressure cook again without the pressure valve for 5 mins.
Remove from fire.
Saute the cashews in ghee till light brown and garnish.
Serve with appalam or vadagam or raitha. I served it with onion tomato raita and potato chips.

This is my entry to Cooking Without Onion and Garlic event hosted by Sreevalli

Banana Milk Shake with Figs And Dates

October 18, 2011 By anusha 2 Comments

Banana my favourite food in the whole planet. When i was a kid, i used to have a whole banana split for dinner. No starters, no main course. Just dessert and banana split for dessert. This trend continues till today. I am a complete banana freak and i love it in just bout any form. So you can imagine how many kilos of bananas i would have consumed. We used to get so many varieties of bananas in Coimbatore and my favourite was the variety from the hills. I remember my dad exclaiming the next day after i had consumed the whole bunch that he had bought the previous night. “It dint even last a night this time?” and i used to grin sheepishly. Banana love 🙂 The quickest and the healthiest milkshake one can make.

Prep Time: 5 mins
Cook Time: Nil
Serves : 2 in my case only one

What you need?

Banana 1 large ripe
Vanilla Ice Cream 1/2 cup
Chilled Milk low fat or whatever fat 1 and 1/2 cups
Dates 6 to 8
Figs 6 to 8

How to make it?

In a blender, blend the dates and figs with a little of the milk well.
Next, add the banana, milk and the ice cream to the date fig mixture and blend well.
Enjoy with your breakfast or just have this alone for breakfast.
This is my entry to Abc series : Banana Event by Ramya

Pasi Paruppu Payasam Recipe

October 15, 2011 By anusha 3 Comments

My amma makes many types of payasam. She makes some in a jiffy. Some she takes a while. Some she saves for those special days. And this she makes for those days when i fast the whole day or when i have a mouth ulcer. Moong dal is believed to have healing powers that will ease mouth ulcers and alos reduce the effect of acid formation that occurs in the stomach after a day without food or water. Quick and easy to prepare. This however is not made on auspicious days.

Recipe For Pasi Paruppu Payasam

( Learn to make an easy pudding with mung lentils and jaggery)

Prep Time: 5 mins
Cook time: Under 30 mins
Source: Amma
Serves: 2 to 3
Cuisine: South Indian
Course: Dessert

Ingredients

Moong dal 1/4 cup and 1 tbsp
Milk 1 cup
Jaggery 1/2 cup powdered

For Garnish

Ghee 3 tbsp
Cashews broken 2 tbsp
Raisins 1 tbsp
Cardamom powdered 1/4 tsp

Directions

Saute the moong dal in ghee until aromatic. It burns quickly so be careful and do it on low flame. Takes about 5 mins.
Pressure cook the moong dal with 1 cup of water for 5 to 6 whistles.
Once done, mash the dal well and add the jaggery while it is hot. You can adjust the sweetness by adding less or more jaggery.
Mix the jaggery and the dal well. Add the milk to the mixture and combine well. Add the cardamom powder.
Simmer on a medium flame by stirring at frequent intervals for about 5 mins.
Saute the cashews in ghee first until they become light brown. Remove the cashews from the ghee and add the raisins to the ghee.
Saute the raisins in ghee until they puff up. Dont add them both together because raisins burn fast and dont taste well when over sauteed.
Add cashews and raisins with the ghee to the kheer and mix well.
Serve hot.

You can even garnish with tiny bits of coconut. I dont like it that way and so i did not opt that.

Arisi Upma

October 11, 2011 By anusha 1 Comment

When i first got married, my mom in law introduced me to various new recipes of breakfast. I wouldnt say its totally new to me. I can say that she reminded me of ones that were not my favourite but she made it in such a way that even i liked them and one of those recipes was arisi upma or in kannada akki nuchinna uppittu. Well, i m the kind of person who will VANISH if someone says UPMA in any form. That s why it was not one of my favourites before but after she made it, I said “vow” and ate some and some more and some more. You can make this for breakfast or even evening snack.

Recipe For Arisi Upma

( Learn how to make Arisi Upma, a simple upma recipe with broken rice and chana dal)

Prep Time: 30 mins
Cook Time:15 mins
Serves: 2
Allergy Info: Vegan, Gluten free, Soy free, Nut free
Course: Breakfast, Mains
Cuisine: Indian ( Tamil, South)
Serving Suggestions: Chettinad Tomato Chutney, Home made yogurt, A drizzle of ghee

Ingredients

For the rawa:

Raw rice 1 cup soaked in water for 20 mins, dried completely.
Channa dal 2 tbsp

Directions

In a mixer, pulse the rice and dal together. The rice should only be broken and not powdered. It should be coarse like rava. If you are one of those people who can find arisi ravai in stores then go on and buy them. Just give it a shot at your nearby grocers’. The store bought rava will not have channa dal in it but it tastes good even without it. If you are going to make this for breakfast, make the rawa ahead and store it.

For the upma:

Rice Rawa 1 and 1/2 cups
Water 3 c ( see notes)
Onion 2 medium chopped into half slices
Green chilly 4 slit or 3 dry chillies
Ginger 1/2″ piece finely chopped
Pepper corns 1/2 tbsp
Coconut chopped into small pieces
Pigeon peas/ Thuvarai/ Toor 1/4 c
Salt
Oil 2 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Curry leaves a sprig

Note:

Adjust the amount of water according to the variety of the rice and its age( if its old rice, it will consume more water and if its new rice, it will consume less water. Mine is not so old not so new, so i add 2 to 2 1/4 cups water. Dont add more than this proportion. Otherwise it will become mushy.
Dont use grated coconut. Use small pieces of coconut cos this adds to the taste.
Dont pressure cook this on high flame. It will burn and i speak out of experience. It requires a little patience but it is worth the wait totally. Trust me!!!
Skip the ghee for a vegan version

Directions

You will need a heavy bottomed pan or a pressure cooker for this.
First heat oil in the cooker without the lid.
Pop the mustard and add urad dal and channa dal and let them roast a little.
Add the curry leaves, pepper corns and chillies next and saute for a minute.
Now, add the onions and saute till they are pink.
Add the pigeon peas next and saute for 2 mins.
Add the water to this and bring to a boil.
Add salt to the water. Now add the rawa and stir well to avoid lumps.
Cook on a low flame for 2 mins and close the pressure cooker.
Now pressure cook on a low flame for 2 to 3 whistles..

Garnish with ghee and coconut pieces and serve hot.

Poha MP Style

October 11, 2011 By anusha Leave a Comment

There s this friend of mine. Anjali Kumar. Hails from central India, is a wonderful cook and she taught me how to make poha. Well i am partly from Karnataka and partly from Tamil Nadu. My idea of making poha is to make avlakki or gojju avlakki. I ll post those recipes too soon. But when Anjali made poha, i loved it. I love the flavours that she adds. Like saunf and dhania. I dont when i make authentic avlakki. And the further twist was adding fresh onions and sev as a topping along with a lil cilantro. This is a 10 min affair. And i love the quickness and the simplicity of the dish. I make it for breakfast when i wake up late.So the next time you wake up late, you know what to make.

Serves: 2
Source:Mrs. Anjali Kumar
Preparation Time: 5 mins
Cooking time: 10 mins

What you need?

Flattened rice 3 cups the thin variety
Groundnuts or peanuts 3 tbsp
Green chillies 4 to 5 chopped finely
Onion 1 large and 1 small chopped finely
Curry leaves a sprig
Oil 2 and half tbsp
Turmeric powder 1/2 tsp
Saunf or fennel seeds 1 tsp
Dhania or coriander seeds 1 tsp
Mustard seeds 1 tsp
Hing a large pinch

Salt to taste
Sugar 1/2 tsp

For Garnish:

A little of the chopped onion
Sev (nylon sev)
Lemon wedge

How to make it?

First, place the flattened rice in a colander and rinse with cold water. Let the water drain completely. Retain the flattened rice in the colander. Keep aside
Heat oil in a kadai. Add the mustard seeds and wait for them to splutter. Now add the turmeric. Next add the fennel seeds and dhania seeds.
Now, add the peanuts and fry them till they are brown. But dont burn them.
Add the chillies and saute for a minute and then add the onions to the oil next and fry them till transparent or pink.
Now add the flattened rice, salt and sugar and combine well.
Garnish with chopped onions, cilantro and sev. Serve with a lemon wedge.
Makes a filling and delicious breakfast and can be made in a jiffy.

Thalicha Sadam For Those “Dinner for 1” Nights

October 10, 2011 By anusha Leave a Comment

What is comfort food? Rasam when you have a cold. Dal and rice when you have a fever or Thalicha Sadam when you are alone home on a sunday night for dinner. The hubby has obviously vanished to some party. You know! the guy thing. Maybe we gals should do more of gal things. Wonder what they will do? That s the feminist in me talking. 🙂 Now, when my husband did leave me alone for dinner on sunday, i was bored. What can you cook for one person? There was leftover rice and i had a brainwave. When i was young, my mom used to make this ogaranai anna ( kannada). She borrowed the recipe from her grandmom. Ok! now dont be daggers at me cos i know its not a recipe actually. But then, it used to taste so nice and comforting. That sunday, I decided. I had to eat it.

Source: My mom’s grandmom fondly called kannadi avva in Kannada by all of us
Serves: 1
Preparation time: 5 mins
Cooking Time: 5 mins

What you need?

Leftover Rice 1 cup
Onion medium size chopped finely
Oil 1 tbsp
Mustard seed 1tsp
Split Urad dal 1 tsp
Channa dal 1 1/2 tsp
Salt to taste
Hing a large pinch
Dry chillies 2
Curry leaves a sprig

How to make it?

In a kadai, heat the oil. Add the mustard. Wait for it to splutter.
Next, add the urad dal, channa dal, dry chillies and wait for the dals to become a light brown.
Next add the curry leaves and the onion. Saute till golden brown.
Add the rice to this mixture with salt. Combine well.
Serve hot with appalam or fryums.

Chapathi Masala Noodles Leftover cooking

October 8, 2011 By anusha 1 Comment

I had a stand in cook for a few days. I can see many a raised eyebrow but yes! i did and i am not very proud of it. I hate it when my kitchen is invaded by a soul who does not know that cooking is the only science which always makes you happy. No matter how many times i tell her that she had to make 12 rotis, she had to ask this question religiously everyday. The irony is she never made that many. She always made more. And that day, she had stretched the limit and made 20. 20 for 2 people is too too many. I mean, do i look like the kind who eats 10? Please say no, atleast think no. Otherwise i ll be heartbroken. So what does one do with leftover chapathis? Search the web for leftover recipes and make Chapathi Masala Noodles. So down to business.

Preparation Time: 10 mins
Cooking Time: 10 mins
Source: www.tarladalal.com
Serves: 2

What you need?

6 to 8 leftover chapathis cut into thin long strips
1 big onion cut into half slices
2 medium size tomatoes chopped finely
1 medium size carrot cut into thin long strips
1 small capsicum cut into thin strips
1 tsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp pav bhaji masala
1/2 tsp black salt
1/2 tsp chilli powder
Salt to taste
Oil or butter 2 tbsp

For garnish:

Cilantro chopped fine 2 tbsp
Lemon wedges for serving

How to make it?

Heat the oil or butter in a pan. Saute the onion till pink. Next, toss in the ginger garlic paste. Now, add the tomatoes. Saute for another 5 mins or until oil separates. Add all the spice powders along with the black salt and salt and mix well.
Now,add in the carrots and capsicum. Mix well. Saute for another 3 mins.
Add the chapathi strips and combine well.
Garnish with cilantro and serve hot with lemon wedges or plain raitha.

Makes a nice evening snack or even breakfast.

Note: The original recipe does not call for adding carrots but i did because i wanted more veggies. Even, peas and beans can be added. Ginger garlic paste is also not in the original recipe but i liked it this way. You may substitute it with 2 cloves of garlic instead.

Basic Rasam Recipe| Rasam Recipes

October 1, 2011 By anusha 1 Comment

You can call it south indian soup. Its an integral part of a meal that s served after the first course is served, the first course usually being sambhar or kootu or kuzhambu. For me, rasam and rice is something that is close to heart. My grandpa loved rasam and he simply insisted that i eat rasam and without eating rasam and rice i was never let off. Its considered to be rich in spices that act as a digestive. My mom says rasam powder when done fresh for the day lends extra flavour to it. Yes! I make rasam everyday. That s how much we love it!! Some people , that is folks like me get rasam powder prepared by moms and get it couriered to us. But sometimes when i m in a real nice mood for doing a little extra work i mean all those frying and sauteing i make the powder afresh for the day. This post will be about making the simplest form of rasam and rasam powder. I will post other versions in a while. So if i want to make the powder, the first thing i do is call mom! So lets go about it

Rasam Powder

Source: Of course Amma Who else?
Serves: Usually lasts for 1 month, the rasam being made for 2 to 3 people.

What you need?

Dhania- 250g
Dry round red chilli- 250g
Pepper Corns- 50g
Cumin seeds – 50g

How to make the powder:

First, Heat a kadai and add a few drops of ghee and saute the dhania until aromatic. Let it cool.
Next, in the same kadai, add a few more drops of ghee and saute the pepper corns until they pop like mustard seeds.
Then in the same kadai, saute the dry chillies without adding ghee for like 7 mins or until slightly aromatic.
In the same kadai, saute the cumin seeds for a minute or two. Dont over saute them because they become bitter if you do. Let everything cool.
Grind to a powder in a mixer finely.
You can store it in an airtight container. And use it whenever making rasam.

Recipe For Basic Rasam

( Learn to make rasam, a basic no fuss recipe)

Prep Time: 20 mins
Cook Time: 10 mins
Serves 2
Allergy Info: Nut and Soy Free
Course: Accompaniment
Cuisine: South Indian

Ingredients

Toor dal- boiled 1/4 cup
Tamarind extract from a marble size ball of tamarind
Tomato – 1 large ripe one
Cilantro – few sprigs
Curry leaves- 2 sprigs
Rasam Powder – 1 tbsp
Sugar – a pinch
Salt to taste

For Seasoning:

Cumin seeds – few
Mustard seeds – 1/2 tsp
Hing- a large pinch
Ghee- 1 tsp
Garlic cloves crushed -3

How do you make it?

In a pan, add the tamarind extract, mash the tomatoes along with the tamarind extract and add the rasam powder, salt, cilantro and curry leaves.
Heat this mixture until the raw smell of tamarind goes away. It takes about 5 mins. Next add some water or if you have the water in which the dal is boiled, add that water and boil for another 2 mins.
Now add the dal and give it a nice mix. Then heat it up to the extent that the mixture is frothy at the top but it shouldnt boil over.
At this moment, take it off from the heat and season with mustard, hing and cumin seeds.

Serve hot with rice and appalams.Another lovely combination is beetroot curry with rasam and rice.

Gujarati Khaman Dhokla Recipe

September 28, 2011 By anusha 4 Comments

How To Make Gujarati Khaman Dhokla?

GUJARATI KHAMAN DHOKLA- STEAMED CHICKPEA FLOUR CAKES TEMPERED WITH CHILIES & SPICES. GUJARATI RECIPES.

Dhokla. Yellow, moist and spongy. Somewhere between a cake and a bread. We love Gujarati food in our house. The khaman or khaman dhokla or the dhokla is our all time favorite. Minimal prep time and efforts combined with the simplest of ingredients is the formula for some super spongy and ultra moist dhokla. The secret to getting them perfect is using the right amount of leavening agent. Normally, in most khaman recipes, the leavening agent is soda bicarb or eno, a fruit salt. The gujaratis have two kinds of dhokla- the Surati Idada which is made with rice and urad dal just like our south indian idli and this yellow khaman dhokla which can be prepared in a jiffy. All you have to do is whip up some mint chutney and your are good to go. Shall we now check out the recipe?

This is my entry to Vrat ka Khana, event hosted by Kalyani at her blog http://itsnotmadrasi.blogspot.com and Krithis event serve it steamed hosted by Denny

Recipe For Gujarati Khaman Dhokla

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Dhokla

Khaman Dhokla- A steamed chickpea flour cake delicacy from Gujarat that can be served as a snack or for breakfast.

Prep Time10

Cook Time10

Total Time20

Course: Mains

Cuisine: Gujarati

Servings:

Author: Anusha Praveen

Ingredients

Besan flour or chick pea flour 1 cup
Turmeric powder 1/2 tsp
Ginger 1 inch bit
Green chilli 3
Curd 1/2 cup
Water 1/2 cup
Salt 1 tsp
Sugar 1 tsp no, dont cringe!! you will love it
Eno 1 and 3/4 tsp
For tempering:
Oil
Mustard seeds
Hing a large pinch
For garnish:
Grated coconut 1 tbsp
Corainder leaves chopped fine 2 tbsp

Instructions

Grind the green chillies and ginger to a fine paste in a mixer. If that doesnt seem to work, use that mortar and pestle to crush the ginger and chillies together to make a coarse paste.
In a mixing bowl, add the besan flour, the chilli ginger paste, sugar, salt and turmeric powder. Mix well. Now make a batter by adding curd and water. Mix well so that no lumps are formed.
Grease a deep bottom flat vessel with oil generously.
Mix eno to the batter and combine well. Now pour the batter to the pan and steam in a pressure cooker without the pressure valve for 12 to 15 mins. Insert a knife into the steamed dhokla to see if it comes out clean. If it does not, then steam for another 3 mins. Remove from cooker and let it cool. Cut into small pieces and temper with all the tempering ingredients.
Garnish with coriander and coconut. Serve with mint chutney. Makes a nice evening snack. But dhoklas for breakfast not my cuppa.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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Spring Onion Paratha | Hara Pyaz Paratha

September 28, 2011 By anusha Leave a Comment

How To Make Spring Onion Paratha?

Spring Onion Paratha- A flavorful twist to the regular plain parathas. Tastes best with yogurt and pickles.

Spring onion paratha is an easy flatbread that is made out of whole wheat flour dough into which spring onions are added. This spring onion paratha makes a great tiffin box treat and tastes delicious with any pickle or plain yogurt.

When I started cooking, i bought a whole new set of Tarla Dalal s books. Small in size, affordable prize but indispensable for an amateur cook like me. Whenever i visit a book store I can’t resist going to the aisle where they have all those glossy cookbooks stacked. They make me drool literally. And that s the story of how I picked up this book on parathas by Tarla Dalal.

And when i came home I realized i have many more recipes for breakfast and dinner and lunch. Yes, we love parathas. No, i m not from Punjab. My husband neither. But we love dunking our parathas in rich creamy yogurt and lick our fingers later. Paratha love. And when i combine spring onions with our parathas, it s a super hit. Thats what this post is about- green onion paratha.

Hara Pyaz Paratha

Spring onions are called as hara pyaz in Hindi. While onion kulchas, pyaaz kachoris are all very common, this easy Paratha is a great breakfast with spring onion scapes. This Paratha is a regular in my house during winters. It is because, Hara Pyaz is found in abundance during winter.

Recipe Notes

Spring onions release moisture. When this happens, the dough becomes wet and loose. So make the parathas as soon as the dough is kneaded. I will not recommend resting the dough for a while for this Paratha recipe.

Make sure to wash and pat dry the spring onions thoroughly before adding it to the dough. This will also help in balancing the moisture in the kneaded dough.

Variations to Spring Onion Paratha

You can make the same recipe by replacing the spring onion scapes with leeks, green garlic scapes or green onion scapes too.

green garlic parathas stacked and served on a white plate

Green Garlic Paratha Recipe

Some More Paratha Recipes

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Spring Onion Paratha Recipe

Finely chopped spring onions added to wheat flour and made into delicious flaky parathas.

Prep Time25

Cook Time10

Total Time35

Course: Breads

Cuisine: Indian

Servings:

Author: Anusha Praveen