Garlic Chips Raitha

Garlic Chips Raitha

One of the most finest Raithas, good to eat with any Biriyani, Pulav or any Stuffed Parathas. Give a try. I am sure you will love it.

Ingredients

Whisked thick curds – 2 cups

Nice red tomatoes – 4 ( chopped and blended to a fine paste )

Salt to taste

Sugar – 1 teaspoon

Black salt ( Kaala Namak ) – 3 pinches

Kashmiri chilli powder – 1 teaspoon

Jeera powder – 1 teaspoon

To Season

Ghee – 2 tablespoons

Oil –  1 tablespoon

Jeera – 1 teaspoon

To Garnish 

Garlic flakes – 10 ( peeled, washed, wiped and chopped to little thick slices and fried in oil  to a golden colour with a little crunch. Keep it aside. )

Finely chopped green coriander leaves – little

Method

Heat a pan. Season. Add the blended tomatoes. Fry on sim flame till the raw smell goes. Add the salt to taste, chilli powder, sugar and black salt. Sauté on sim flame for 3 minutes.  Switch off the stove. Transfer the mixture to a bowl. Cool well . Add the whisked curds. Mix well. Just before serving garnish and serve.

Chef’ Tips 

1) Just before serving the Raitha add the Garlic Chips, or else it will become soggy.

2) Use nice, fresh, chilled curds. Whisk the curds and add to get a super texture for your Raitha .

 

 

 

Pudhina Pistachio Pulav ( Mint and Pistha Pulav) with Garlic Chips Raitha

Pudhina Pistachio Pulav

Very recently I made this Pulav for a get together at home. It was a big Hit . Everyone enjoyed this Pulav with Garlic Chips Raitha. Green colour is always pleasant. Nice to the eye. I have used pistachios in the masala paste. Mint or Pudhina is a popular herb available throughout the year. Mint is a great appetiser and promotes digestion. Do try these recipes. Happy Cooking . 

Ingredients

Cooked Basmathi rice – 2 cups

Beans – ( chopped and boiled ) – 1 cup

Boiled green peas – 1 cup

Sliced onions – 1 cup

Salt to taste

Sugar – 1 teaspoon

Grind To A Fine Paste

Chopped mint leaves – 3/4 cup

Chopped green coriander leaves – 3/4 cup

Chopped pistachios – 2 tablespoons

Chopped green chillies – 2

Chopped garlic – 4 flakes

Chopped ginger – 1 tablespoon

Cloves – 2

Cardamom -1

Cinnamon – 1 small piece

Saunf – 1/2 teaspoon

Grind all the above mentioned ingredients to a fine paste with little water.

To Season

Ghee – 2 tablespoons

Oil – 2 tablespoons

Shahjeera –  1/2 teaspoon

To Garnish

Lemon Juice – 2 tablespoons

Method

Heat a big pan. Season. First fry the sliced onions on sim flame. When the onions turn transparent, add the ground paste. Fry on sim flame. Once the raw smell goes, add salt to taste, sugar and the boiled green peas and beans. Mix gently. Add the cooked Basmathi rice. Sauté on sim flame for 5 minutes. Switch off the stove. Mix gently. Add the lemon juice and mix gently. Serve hot with Garlic Chips Raitha . 

Chef’s Tips

1) Mix the cooked rice grains with a fork. The grains will be intact .

2) Switch off the stove and then add the lemon juice. Do not heat the rice after adding the lemon juice. The taste will change. It will become bitter .

 

 

 

Nuchchina Unde Huli

Nuchchina Unde Huli

Huli is sambar and Unde is a steamed dhal dumpling. A very unique dish. Certainly a Karnataka Special. Karnataka food is very simple and tasty. When I visited Hubli, my friend Priya Rao made this dish for me. I am very happy to share it with you. Do try and enjoy with your family. Goes well with plain rice and pappad or a good combo with soft cottony dosas. You can serve this steamed dumplings (nuchchina  unde) as a snack with coconut chutney. I have divided this recipe into 3 parts, so that it will be easy to follow.

Part – 1  ( To make the Nuchchina Unde )

Ingredients

Channa dhal – 1 cup

Thoovar dhal – 1/2 cup

Broken yellow moong dhal ( Pasi paruppu ) – 1/2 cup

Urad dhal – 1 teaspoon

Grated fresh coconut – 1/4 cup

Grated ginger – 1 teaspoon

Finely chopped green chilli – 1

Finely chopped green coriander leaves and curry leaves – little

Water – 2 tablespoons

Salt to taste

To Season

Gingelly oil – 1 tablespoon

Mustard seeds – 1/2 teaspoon

Asafoetida powder – 1/2 teaspoon

Nuchchina Unde Huli served with Plain Steamed Rice and Black Beans Sundal ( recipe for Black Beans Sundal  will follow soon ) 

Method

Wash and soak all the dhals in water for 2 hours. Drain. Blend the soaked and drained dhals in a blender with 2 tablespoons water to a little coarse paste. Transfer the paste to a bowl. Mix in the grated coconut, grated ginger, chopped green chillies, chopped coriander leaves and curry leaves. Mix well. Season. Mix well again. Make long  dumplings . Steam the dumplings in a steamer for 10 minutes. Cool. Transfer the dumplings to an air tight container. Keep it aside till the time of use.

Part – 2 ( To make the Huli )

Ingredients

Boiled Thoovar dhal – 1 cup

Tamarind paste – 1 teaspoon

Salt to taste

Grated jaggery – 1 heaped teaspoon

Water – 1/4 cup

Roast in oil and grind to a fine paste

Coriander seeds – 2 tablespoons

Jeera – 1/2 teaspoon

Cinnamon – 1 small piece

Black pepper – 2 numbers

Channa dhal – 1 teaspoon

Urad dhal – 1 teaspoon

Bydagi red chillies – 8

Grated coconut – 4 tablespoons

Gingelly oil – 1 tablespoon

Roast all the above mentioned ingredients in oil to a golden colour,  cool and blend to a fine paste with little water.

To Season

Gingelly oil – 3 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

Broken red chilli – 2

To Garnish 

Finely chopped green coriander leaves and curry leaves – little

Method

Heat a pan. Add the 1/4 cup of water. Mix in the tamarind paste. Boil for 5 minutes on medium flame. Add the salt to taste and the grated jaggery. Boil on sim flame for 3 minutes. Now mix in the ground paste, boil for 3 minutes on sim flame. Add the boiled Toovar dhal and simmer till little thick. Mix well. Switch off the stove. Season and garnish.

Part – 3 ( Plating )

Take a wide dish or a plate. Line the nuchchina unde or the steamed dumplings. Pour the boiling hot Huli on top. Top with little chopped green coriander leaves and curry leaves. Serve hot with plain rice or dosas.

Chef’ s Tips

1) If the Huli becomes a little thick, dilute it  with little boiling hot water.

2) Do not make the dumplings very stiff and tight. Make them a little loose so that they will absorb the Huli and will be very soft to eat.

3) If Bydagi red chillies are not available use Kashmiri dry red chilli. The colour will be very good  and not very spicy .

 

 

 

 

 

 

 

 

 

Goan Jackfruit Manganem

Goan Jackfruit Manganem


Goa conjures up of many beautiful scenes, palm fringed beaches, green paddy fields, blue seas stretching as far as the eyes can see and steaming hot food. Goa has lots of Portuguese influence. I learnt this dish from my very close friend Shylu who lives in Goa. Goan cuisine is multi faceted. Manganem is just like our Kheer or Payasam. Can have the Manganem either steaming hot or icy cold. Both ways the taste is just unbeatable.

Ingredients

Cooked  Channa  dhal – 1 cup

Grated jaggery – 1 and 1/2 cups ( Take a pan. Heat it. Add1/4 cup of water. Heat it. When the water boils, add the grated jaggery. Cook on sim flame till well dissolved. Switch off the stove. Strain the jaggery syrup into another bowl. Keep it aside )

Saffron – 1 pinch

Cardamom powder  – 1/2 teaspoon

Coconut milk – 1/2  cup  ( first pressed coconut milk ) ( thick coconut milk )

To Grind to a fine paste

Freshly grated coconut – 1/2 cup

Finely chopped Jackfruit pieces – 1/4 cup

Chopped cashewnuts – 2 tablespoons

Rice flour – 1 tablespoon

( grind with little water to a fine paste, cover and keep it aside )

To Season

Ghee – 3 tablespoons

Halved cashewnuts – little

Finely chopped Jackfruit pieces – 1/4 cup

Method

Heat a pan. Add the boiled Channa dhal, the ground paste and the saffron strands. Add little water. Keep the flame on sim. Cook for 5 minutes. Add the cardamom powder and the strained jaggery syrup. Mix well. Cook for another 5 minutes on sim flame.  By now the mixture would have thickened. Add the coconut milk. Stir well. Switch off the stove.

Heat another pan. Add the ghee. First fry the cashew nuts till golden. Keep it aside. Next fry the chopped Jackfruit pieces. Fry  the  Jackfruit  pieces till golden. Switch off the stove. Add the seasoning to the Manganem. Mix well. Serve hot.

Chef’s Tips

1) Manganem should be a little thick.

2) Cook the Manganem only on sim flame.

3) Use a nice golden coloured jaggery ( syrup jaggery, Paagu vellam )

4) Do not add any other fruits, the taste will change.

5) The consistency of the Manganem should be as thick as the dosa batter.

 

 

 

 

 

 

 

 

 

Spinach Milagu( pepper ) Poricha Kuzhambu

Spinach Milagu (pepper ) Poricha Kuzhambu

Spinach Milagu Poricha Kuzhambu with Vatral Kuzhambu Podi

All of us make poricha kuzhambu with various veggies, my mil also makes poricha kuzhambu with spinach ( Palak). She uses Vatral Kuzhambu Podi. Raw Banana fry is a good combination with this Kuzhambu. Goes well with hot, hot phulkas, puri, plain rice and curd rice. Refreshing. Do give a try.

Ingredients

Broken moong dhal ( Paasi paruppu ) – 1 cup ( washed, soaked in water for 1/2 an hour and drained )

Cleaned, washed and chopped spinach – 5 cups

Water – 3 cups

Turmeric powder – 1/4 teaspoon

Salt to taste

Grated jaggery – 1 teaspoon

To mix in 1/4 cup of water

Vatral kuzhambu podi – 1 tablespoon

Rice flour –  2 teaspoons

Asafoetida powder – 1/2 teaspoon

To Season

Ghee – 2 tablespoons

Coconut oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Urad dhal – 2 teaspoons

Jeera – 1 teaspoon

Coarsely crushed black pepper powder – 1/4 teaspoon

Finely chopped curry leaves –  little

Method

Heat a pan. Add 3 cups of water. When the water boils, add the drained dhal. Cook on sim flame. When the dhal is almost cooked, add the spinach. Cook on sim flame for 5 minutes. Add the salt to taste, jaggery and the spice powder that is mixed in water. Simmer for 5 minutes. By now the poricha kuzhambu would have thickened. The consistency of the kuzhambu has to be like dosa batter. Switch off the stove. Season. Mix and serve hot.

Chef’s Tips

1) Instead of broken yellow moong dhal, you can use Toovar Dhal ( 1 and cup )

2) The Poricha Kuzhambu tastes good if it is nice and thick.

Vatral Kuzhambu Podi

Vatral  Kuzhambu Podi

This Vatral Kuzhambu Podi is very popular in our household. My Mil is an expert in making this Podi. We use this Podi to make Vatral Kuzhambu, Poricha Kuzhambu and rasam. Make in  small quantities and store in an airtight container. The shelf life of this Podi is 2 months. Make it fresh and enjoy the flavours.

Ingredients

Urad dhal – 1 cup

Thoovar dhal – 1 cup

Black pepper – 1 cup

Jeera ( cumin seeds ) – 1 cup

Red chilli powder – 1/2 cup

Turmeric powder – 1 teaspoon

Method

Heat a pan. Keep the flame on sim. Dry roast Urad dhal, Toovar dhal, black pepper, jeera on sim flame till golden. Switch off the stove. Transfer the roasted ingredients to a plate. Sprinkle the turmeric powder on top of these roasted ingredients. Cool. Blend to a fine powder. Mix in the 1/2 cup red chilli powder. Mix well. Store in an airtight container.

Chef’s Tips

1) While roasting the ingredients do not over fry them. The taste will change.

 

Madhwa Sampradaya Bisi Bela Huli Annah

Madhwa Sampradaya Bisi Bela Huli Annah

One of the most,most,most tastiest Bisi Bela that I have ever tasted. An authentic Madhwa special dish. I learnt this recipe from my very good friend Vimala Vijendran. I am very happy to share this recipe with you all. A very simple preparation, but the taste is ultimate. I made it for lunch today along with a couple of vegetable dishes. Believe me, I loved the taste and I did not want any accompaniment with this dish. This Bisi Bela is so light, I enjoyed every morsel of it.

Ingredients

Raw rice – 1 cup

Thoovar dhal – 1/2 cup

Turmeric powder -1/4 teaspoon

( Wash the rice and dhal, add 6 cups of water and 1/4 teaspoon of turmeric powder and pressure cook  and keep aside )

Salt to taste

Grated jaggery – 1 teaspoon

Tamarind paste – 3/4 teaspoon

Water 1/2 cup

Roast in oil and powder finely

Bydagi chillies or Kashmiri dry red chillies – 5 or 6

Channa dhal – 4 tablespoons

Coriander seeds – 3 teaspoons

Methi ( fenugreek ) seeds – 1 teaspoon

Grated dry coconut ( Kopra ) – 1/2 cup

Gingelly oil – 4 tablespoons

First heat a pan. Keep on medium flame. Add the grated kopra and fry on sim flame till golden. Transfer the roasted kopra to a plate. Next, add the 1 tablespoon gingelly oil to the pan. Keep the flame on sim. Roast all the other ingredients to a golden colour. Transfer to another plate. Cool. Blend to a powder. Add the roasted kopra. Powder well together. Keep it covered . Leave it aside.

To Season

Gingelly oil – 4 tablespoons

Mustard seeds – 1 teaspoon

Peeled, halved peanuts – 1 handful

Asafoetida powder – 1/2 teaspoon

Curry leaves ( torn ) – little

Method

Heat a pan. Keep the flame on medium. Add the tamarind paste with 1/2 cup of water. Boil on sim flame for 5 minutes. Add the grated jaggery. Add the boiled rice and dhal. Add salt to taste. Add the ground powder. Mix well. Simmer for  5 minutes. Switch off the stove

Season and garnish. Mix well. Serve hot.

Chef’ s Tips

1) This Bisi Bela is very light since there is no ghee .

2)Do not add any extra masalas and vegetables to this dish. It will change the taste.

3) Serve this Bisi Bela with any raitha, chips or appalam .

4) Fry the peanuts in oil to a golden colour

 

 

 

Kesar Fruit and Nut Custard

Kesar Fruit and Nut Custard

I still remember, the first time I tasted this dessert was in Chandni Chowk in Delhi, in a Punjabi Eatery. My Good God, just , just , simply mind blowing . The taste still lingers in my mouth. I am extremely, extremely pleased to share this recipe. I came home and tried this dessert. It was perfect. I have used Canned Fruit Cocktail. Can also use fresh fruits but the original recipe is with canned fruit cocktail, which gives the best taste and best result. Go ahead and prepare this custard. Children will simply love it,a nice chilled treat for SUMMER.

Ingredients

Boiled, cooled milk – 5 cups

Vanilla custard powder – 3 heaped tablespoons

Canned fruit cocktail ( I have used Delmonte brand ) – 1 medium sized tin

Sugar – 1 cup and 2 tablespoons

Saffron – 2 pinches

Blanched,peeled and coarsely powdered almonds – 3 tablespoons

Coarsely powdered cashewnuts – 1 tablespoon

Cardamom powder – 1/2 teaspoon

To Garnish

Finely chopped cherries – little

Saffron strands – little

Coarsely powdered pistachios – little

Method

Heat a non stick pan. Add 4 cups of boiled milk. Keep on medium flame. Add the saffron. Take a bowl, add the custard powder and the remaining 1 cup of boiled and cooled milk. Whisk well and add it to the milk in the pan. Stir well. Keep the flame on sim. Now the custard mix will thicken. Simmer for 5 minutes. Add the sugar, cardamom powder, powdered almonds and the cashew. Mix well. Now add the fruit cocktail with the syrup. Mix well. Simmer for 5 minutes. By now the custard would have thickened. The consistency has to be like that of the dosa batter. Switch off the stove. Cool well. Pour the mixture in a glass  dish. Garnish. Cover the dish well and put it in the normal fridge compartment. Chill it for at least 10 to 12 hours without disturbing it. Cut and serve.

Chef’s Tips

1) A non stick pan s preferred. Cook the custard on sim flame only.

2) Can also use fresh fruits, like chopped mango, chikku, apple, pineapple, halved seedless black grapes and pomegranate. Cool the custard well before adding the fruits, but the best taste is only using the canned fruit cocktail .

3) Do not freeze the custard.

4) Do not put the glass dish in the freezer.

 

Rasa Amirtham

Rasa Amirtham

You might be wondering what is this name Rasa Amirtham. Rasa is the six tastes in this curry and Amirtham is that which tastes divine, excellent. The prominent tastes in this curry are sweet, salt, spicy, bitter, tangy and sour flavours, all merge very well , tastes simply superb and hence the name Rasa Amirtham. Goes well with puri, phulka, paranthas, dosa and plain rice. Do try and enjoy this dish. Please post your feed back.

Ingredients

Thoovar dhal – 3 tablespoons

Channa dhal – 2 tablespoons

Peeled and cubed carrots – 1/4 cup

Peeled and cubed potatoes – 1/4 cup

Chopped beans – 1/4 cup

Green peas – 1/4 cup

Chopped onions – 1

Chopped tomato – 1

Cubed mango – 1/4 cup

Double beans – 1/4 cup

Boiled cauliflower florets – 1/2 cup

Turmeric powder -1/4 teaspoon

Salt to taste

Jaggery – 1 tablespoon ( grated )

Tamarind paste – 1/4 teaspoon

Water – 4 cups

Roast in oil and grind to a fine powder

Oil – 1 teaspoon

Coriander seeds – 1 tablespoon

Jeera – 1 teaspoon

Raw rice – 1 teaspoon

Methi seeds – 4

Poppy seeds – 1/4 teaspoon

Mustard seeds – 1/4 teaspoon

Black pepper – 4

Kashmiri dry red chilli – 5

Clove – 1

Cinnamon – 1 very small piece

Roast all the above mentioned ingredients in oil to a golden colour, cool and powder finely.

To Season

Ghee – 2 table spoons

Oil  – 1 tablespoon

Mustard seeds – 1 teaspoon

Urad dhal – 1 tablespoon

Grated coconut – 2 tablespoons

Asafoetida powder – 1/4 teaspoon

To Garnish

Finely chopped curry leaves – little

Method

Heat a pressure cooker. Add 4 cups of water. Add the  chopped carrots, beans, potatoes, onions, tomato, mango, double beans, green peas and turmeric powder, Toovar dhal and the Channa dhal. Cover and cook for 3 whistles and keep on sim for 5 minutes. Switch off the stove. Cool. Open the cooker and add the tamarind paste, salt and jaggery. Simmer for 5 minutes. Add the boiled cauliflower florets. Add the powdered spices. Cook on sim flame for 5  minutes. Mix gently. Switch off the stove. Season and garnish. Serve hot.

Chef’s Tips

1) If the curry becomes too thick, dilute with little hot water.

2) Can add little golden fried halved cashewnuts as a garnish along with the curry leaves.

 

 

 

Dhal Kamali

Dhal Kamali

My grand mother Kamali is an expert in making  this dhal. This dhal is her recipe. I am very happy to share her recipe with all of you. Dhal, the Indian staple made from split pulses, is very good for health. The recipe given below is a delicious every day dhal. Please try and kindly post your feed back.

Ingredients

Broken Yellow moong dhal ( Paasi paruppu ) – 1 cup ( washed and soaked in water for 1/2 an hour and drained )

Peeled and cubed potatoes – 2

Chopped tomatoes -2

Peeled and chopped ginger – 1 tablespoon

Slit green chillies -2

Turmeric powder – 1/2 teaspoon

Water  – required amount

Salt to taste

Lemon juice – 1 and 1/2 tablespoons

To Season

Ghee – 1 tablespoon

Oil – 1 tablespoon

Mustard seeds – 1/2 teaspoon

Jeera ( cumin seeds ) – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

To Garnish

Finely chopped green coriander leaves and curry leaves – little

Dhal Kamali served with Chappathi and Sweet Lemon Pickle

Method

Heat a pan. Add the required amount of water. Once the water starts to boil, add the drained dhal. Once the dhal starts to boil, sim the flame or else the dhal will flow out of the pan and soil the stove. Add the turmeric powder. Once the dhal is half cooked, add  the cubed potatoes. Add the chopped ginger, chopped tomatoes and the slit green chillies. Cook on sim flame till the potatoes are fully cooked. Add the  salt to taste. Mix well.  Switch off the stove. Season and garnish.  Add the lemon juice . Mix gently. Serve hot with chappathis.

Chef’s Tips

1) Add the lemon juice after switching off the stove, or else it will become bitter.

2) If the dhal becomes too thick, dilute with some hot water.

 

 

 

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