Monday, 29 February 2016

Keeraithandu Kuzhambu

Keeraithandu Kuzhambu, I am not sure, how many of you heard of this recipe. Generally, when ever we buy any green vegetable(Keerai), we pick the leaves and discard its stem.  This recipe is to use the stem which we discard to prepare kuzhambu. I have used the stems of sirukeerai but you can also use stem of thandu keerai. Just discard the root portion and use the stem for this recipe. This will give a change to your regular varieties of greens that you make, so next time when you buy greens don't waste the stems.


Keeraithandu Kuzhambu

Preparation Time : 15 Minutes | Cooking Time : 30 Minutes | Serves : 5

Ingredients
Stem of any Green Vegetable (Keerai Thandu) - 1 Cup
Toor Dal - 1 tbsp.
Shallots - 10 No.
Tomato - 1 No.
Garlic - 10 Cloves
Green Chili - 2 No.
Asafoetida - small piece
Cumin Seeds - 1/4 tsp.
Coconut - 2 pieces (Refer Step 1 Picture)
Turmeric Powder - 1/4 tsp.
Salt to taste

To Temper
Oil - 1 tsp.
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/4 tsp.
Shallots - 10 No.
Curry Leaves - 2 sprigs

Method
1. Keep all the ingredients ready for making Keeraithandu Kuzhambu.
a. Cut the stems of greens to 2 inch pieces.
b. Peel and wash shallots and garlic.
c. Roughly chop the tomato.
2. Pressure cook the toor dal with cumin seeds, garlic cloves, shallots, green chili and turmeric powder.
3. Boil water in a pan and add keerai thandu, shallots, garlic and a green chili to it. Allow it to cook for about 6 to 8 minutes and check if it is cooked or not. Once it is cooked, add roughly chopped tomatoes.
4. Add required salt and mix well. Allow it to cook till the tomatoes become soft. Now add the cooked dal and mix well.
5. Take a blender and add coconut, 4 garlic cloves, 3 shallots, 2 dry red chilies and cumin seeds. Grind it to a fine paste and add it to the curry.
6. Temper using the ingredients listed under "To Temper" section and add it to the curry.

Healthy and tasty Keeraithandu Kuzhambu is ready to serve with hot steamed rice with any side dish of your choice.


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Saturday, 27 February 2016

Masala Paratha

Masala Paratha, this is a common dish in North India. But for South Indians, it might look little different. We can try this paratha When we get bored of doing the same usual chapati. This is easy to make as well. Just add the seasoned onion while making chapati dough. After that, making paratha is same as we make chapati. I have made paratha in triangular shape in this recipe, you can make in your preferred shapes. This will be different and tastier than our usual chapati. Goes well with any kind of subzi or side dish we make for chapati.
Click Here to view the recipes for Chapati Side Dish.


Masala Paratha

Preparation Time : 10 Minutes | Cooking Time : 20 Minutes | Serves : 5

Ingredients
Wheat Flour / Atta - 2 Cups
Onion - 2 No.
Cumin Seeds - 1 tsp.
Red Chili Powder - 1/2 tsp.
Coriander Powder - 1 tsp.
Cumin Powder - 1/2 tsp.
Garam Masala - 1/2 tsp.
Amchur Powder - 1/4 tsp.
Turmeric Powder - 1/4 tsp.
Chopped Coriander Leaves - 2 tbsp.
Salt to taste
Oil - 1 tbsp.

Method
1. Heat oil in a pan and add the cumin seeds. When the cumin seeds sizzle, add the chopped onions.
2. Saute the onion till transparent. Add chili powder, coriander powder, cumin powder, turmeric powder, amchur powder, garam masala and salt. Saute till the raw smell of masala goes off.
3. Add atta / wheat flour in a mixing bowl, add the onion masala, chopped coriander leaves and little salt.
4. Add water little by little and knead the flour to make soft dough. The consistency should be same as we do for chapati or plain paratha. Set this dough for 15 minutes. After 15 minutes, make medium sized balls out of the dough.
5. Roll the balls to make thin circle. Dust it with little flour and fold it to make a semi circle. Again fold it make triangle shape. Now, roll it make triangle shaped paratha.
6. Heat a tawa and place the rolled paratha ovet it and sprinkle some oil around the sides. Cook on medium flame.
7. Once it is cooked on one side, flip it to the other side. It should be well cooked on both sides and you should be able to see some brown spots over the paratha. Now transfer the paratha to a plate.

Easy Masala Paratha is ready to serve. Serve it with any of your preferred side dish.


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Avarakkai Poriyal - Broad Beans Stir Fry

Avarakkai Poriyal - Broad Beans Stir Fry, this is one of the simple and easy recipe to make. No special ingredients are required for preparing this poriyal. This one will be a good option for busy morning cooking for packing lunch. Pack as a side dish for any rice you make. This is one of the basic poriyal recipe, most of you might be knowing it already. But, as I usually say the preparation of any dish will vary from person to person. Even I make Avarakkai in 3 to 4 different ways, this is one among that. I will post the rest of the methods soon.


Avarakkai Poriyal

Preparation Time : 10 Minutes | Cooking Time : 20 Minutes | Serves : 4

Ingredients
Avarakkai - 200 gm
Onion - 1 No.
Dry Red Chili - 2 No.
Grated Coconut - 2 tbsp.
Mustard Seeds - 1/4 tsp.
Urad Dal - 1 tsp.
Turmeric Powder - 1/4 tsp.
Curry Leaves - 1 Sprig
Salt to taste
Oil - 1 tsp.

Method
1. Keep all the ingredients ready for making Avarakkai Poriyal.
a. Wash the avarakkai and remove both the ends and veins from both sides of the avarakkai. Chop the avarakkai after removing the veins.
b. Roughly chop the onion and dry red chilies.
2. Heat oil in a pan and add mustard seeds and urad dal. When the mustard seeds splutter, add the onion, dry red chili and curry leaves. Saute till the onion turn transparent.
3. Add the chopped avarakkai and saute for about 3 to 4 minutes.
4. Add turmeric powder and salt. Mix it well. Sprinkle some water and cook covered.
5. Once the avarakkai is cooked, add the grated coconut and mix it well.

Simple and easy Avarakkai Poriyal is ready to serve. Serve as an accompaniment with any Rice Varieties.


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Friday, 26 February 2016

Cabbage Chicken Curry

Cabbage Chicken Curry, is my mom's recipe. She often make this as an accompaniment for chapati. I like this curry very much, I even eat the curry separately without chapati. The combination of chicken and cabbage will be too good to taste. When I made this first time for my husband, he gave a weird look on seeing the combination. After he tasted it, this became his favorite too :) You need not believe what I say, just try this recipe once and let me know how you liked it.


Cabbage Chicken Curry

Preparation Time : 20 Minutes | Cooking Time : 30 Minutes | Serves : 4

Ingredients
Cabbage - 250 gm
Boneless Chicken - 250 gm
Onion - 2 No.
Tomato - 2 No.
Ginger Garlic Paste - 1 tsp.
Chicken Masala Powder - 3/4 tsp.
Green Chili - 2 No.
Fennel Seeds - 1/2 tsp.
Turmeric Powder - 1/4 tsp.
Curry Leaves - 2 Sprigs
Chopped Coriander Leaves - 2 tbsp.
Salt to taste
Oil - 1 tsp.

Method
1. Keep all the ingredients ready to make Cabbage Chicken Curry.
a. Shred the cabbage, wash and drain the water.
b. Clean the chicken and cut them into small pieces.
c. Finely chop the onions. Slit the green chilies vertically.
d. Roughly chop the tomatoes.
2. Heat oil in a pan and add the fennel seeds. When the fennel seeds sizzle, add the chopped onion, green chili and curry leaves.
3. Saute the onion till transparent. Add ginger garlic paste and saute till the raw smell goes off.
4. Add chicken pieces and little turmeric powder in a blender and just whip it twice or thrice. Add this chicken to onion in the pan.
5. Mix it well. Cook till the color of chicken changes to pale white. Add turmeric powder and cook till the chicken is half cooked.
6. Add the shredded cabbage and mix well.
7. Add the chopped tomatoes and mix well. Add the chicken masala powder and mix well.
8. Sprinkle some water and cook covered till the cabbage and chicken are cooked well. Add chopped coriander leaves and mix well.

Cabbage Chicken Curry is ready to serve with chapati / roti.


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Thursday, 25 February 2016

Mixed Bell Pepper Pasta

Mixed Bell Pepper Pasta, this is an easy pasta recipe using penne pasta and three colors of bell peppers. My son is a great fan of this pasta. Whenever I make this for my kids, I will add less pepper powder and more tomato ketchup. Otherwise, we like it little spicy, so I will add more pepper powder and chili sauce. This recipe will be so colorful and tasty. In this recipe, I have used only bell pepper, you can also add vegetables of your choice.


Mixed Bell Pepper Pasta

Preparation Time : 15 Minutes | Cooking Time : 30 Minutes | Serves : 4

Ingredients
Penne Pasta - 200 gm
Bell Peppers (Yellow, Red and Green) - 1 each
Onion - 1 No.
Tomato - 1 No.
Garlic - 5 to 6 Cloves
Pepper Powder - 3/4 tsp.
Tomato Ketchup - 1 tbsp.
Red Chili Sauce - 1/2 tsp.
Chopped Coriander Leaves - 2 tbsp.
Salt to taste
Oil - 1 tsp.
Butter - 1 tbsp.

Method
1. Keep all the ingredients ready to make Mixed Bell Pepper Pasta.
a. Finely chop the onion, tomato and garlic.
b. Chop the bell peppers into medium sized pieces.
2. Boil water in a vessel. Add salt and a teaspoon of oil. Add the pasta and cook as per the package instruction.
3. Heat butter in a pan and add chopped onion and saute till it turns transparent. Add chopped garlic and saute for a minute.
4. Add the chopped tomatoes and cook till soft. Add the chopped bell peppers.
5. Mix it well and add pepper powder and salt. Toss well. Sprinkle some water and cook with lid closed.
6. Once the bell peppers are half cooked, add the tomato ketchup and red chili sauce. Mix it well.
7. Add the cooked pasta and toss well. Let it sit on flame for 5 to 6 minutes.
8. Add chopped coriander leaves and mix well. Add some more tomato ketchup at the end if required. Switch off the flame. (Note:  I forgot to click the final picture in the pan while cooking)

Colorful Mixed Bell Pepper Pasta is ready to serve.


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Palak Paneer

Palak Paneer, this is one of the most popular North Indian dish. I have heard about this dish from many people and from television but I have never had even once. Whenever we go for restaurants, our main concentration would be on non-vegetarian dishes. So, I have never tasted it. Once my mother-in-law got palak from market, so thought of trying this dish. Surfed the net and got an idea how to make it. The same day, I made Palak Paneer for dinner with chapati. It came out really really well. My husband and kids liked it very much. Here is the recipe for you...



Palak Paneer

Preparation Time : 15 Minutes | Cooking Time : 30 Minutes | Serves : 4

Ingredients
Palak - 1 Bunch
Paneer - 200 gm.
Onion - 2 No.
Ginger - 1 inch piece.
Garlic - 5 to 6 Cloves
Green Chili - 2 No.
Cashew Nuts - 5 No.
Cumin Seeds - 1/2 tsp.
Sugar - 1/4 tsp.
Cumin Powder - 1/2 tsp.
Turmeric Powder - 1/4 tsp.
Garam Masala - 1/2 tsp.
Salt to taste
Oil - 1 tbsp.

Method
1. Keep all the ingredients ready to make palak paneer.
a. Slice the onion lengthwise.
b. Chop the garlic and ginger.
c. Wash and chop the palak.
d. Cut the paneer into cubes.
2. Boil half cup of water in a pan and add the onions, ginger, garlic, green chili and cashew nuts. Allow it to cook.
3. Cook till the water dries up. Allow it to cool to room temperature and grind it to a smooth paste.
4. Boil quarter cup of water and add the chopped palak and sugar. Bring to boil.
5. When it starts to boil, switch off the flame and drain the water. Wash the palak in cold water. Grind it to smooth paste.
6. Heat oil in a pan and shallow fry the paneer cubes.
7. Fry the paneer till it turns light brown. Drop the fried paneer in hot water till you use it. Heat oil in the same kadai, add cumin seeds.
8. When the cumin seeds sizzle, add the onion paste and saute for few minutes. Add cumin powder, garam masala powder, turmeric powder and salt.
9. Mix it well till the paste becomes little thick. Add the palak paste and mix well.
10. Add little water and allow it boil. When it becomes little thick, add the paneer cubes and cook for just 5 minutes and switch off the flame.

Palak Paneer is ready to serve with chapati, roti etc.

Note:
  • I have not added tomato in this recipe.  If you want a tangy taste, you can add one tomato whole boiling the onions.
  • I have shallow fried the panner to get a good texture. You can add the paneer cubes directly without frying it.
  • You can add fresh cream in the last step if you prefer, which will be more richer and delicious.



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