BEETROOT BRIYANI

BEETROOT BRIYANI

INGREDIENTS:-

Grated Beetroot - 1/2 cup (approx. 100 gms)
Basmati Rice - 1 cup (approx. 200gms)
Water - 2 cups
Sliced Onion - 1
Fresh Green peas - 1/4 cup (optional)
Mint leaves - 5 to 8 nos.
Coriander leaves roughly chopped - 2  tsps
Finely chopped Tomato - 1/2 no. or Fresh Curd - 3 tbsps

Slit Green Chilly  - 2 nos.
Chopped Ginger - 1/2 tsp
Chopped Garlic - 1 tsp
Garam Masala Powder - 1/2 tsp
Coriander powder - 1/2 tsp
Red Chilly  Powder - 1 tsp (or as required)

Salt - as required
Methi leaves crushed - 1 and 1/2 tsp
Ghee - 2 tsp

For Seasoning:-
Oil - 3 tbsp
Cumin seeds - 1 tsp
Cinnamon stick - 1 inch
Cardamom - 2 pods
Cloves - 3 nos.
Black Stone Flower/Kalpasu - 1 no., crushed

METHOD:-

Wash and soak basmati rice for 20 minutes. Set aside.

Heat a Pressure cooker with oil. Keep it in low flame, add all ingredients given under Seasoning, so that nice aroma arises.

Add green chilly, chopped ginger and garlic. Fry in low flame for 1 minute and add coriander leaves, mint leaves, sliced onion, and grated beetroot. Add required salt, mix well, cover the cooker with lid and cook for few minutes; mix occasionally, to avoid burning.

Once the beetroot is half cooked, add fresh peas, garam masala powder, coriander powder, and red chilly powder. Mix well. Add water to boil. Add basmati rice, tomato ( or curd), methi leaves and ghee.

Check for salt, cover the cooker with lid only (with gasket & without cooker whistle). Cook in Sim flame for  20 minutes. After the stipulated time, uncover the lid, mix gently, check for salt and spice. If it is less spicy, add Black pepper powder to it. Switch off the flame and cover the cooker with lid and cooker whistle, let it sit for 5 minutes. After 10 minutes, transfer the contents to a serving bowl.

Garnish with mint leaves and serve.

INSTANT PULI SADHAM, using leftover rice

 INSTANT PULI SADHAM

Usually, we prepare Puli saadham, using Pulikachal rice mix. But here i made it simple, by using the leftover rice.

INGREDIENTS:- 
Tamarind as required (depending upon the quantity of rice)
Salt to taste
Turmeric Powder 1/4 tsp (or as required)
Leftover rice

For Seasoning:-
Mustard seeds, Urid dal, Fenugreek seeds ,Curry leaves, Dry Red chillies (broken), Asafoetida, Roasted Groundnuts, Oil for seasoning

METHOD:-
Extract tamarind juice, add salt and turmeric powder. Add this to the leftover rice. Let it sit for 2 hrs.

Heat oil in a kadai, add mustard seeds, allow it to splutter. Then add all the ingredients given under seasoning.

Now add the rice and mix well. Check for salt, if required add (we already added the salt with rice along with tamarind ).

Cover with lid for 5 minutes in sim flame.
Instant Puli Saadham is ready...

Note:-
While mixing the rice with tamarind extract, check for sour (Pulippu) taste.

SIMPLE BRINJI RICE

This receipe can be prepared with limited ingredients and it comes under cook and serve category.  In this receipe, we wont use tomato and garam masala powder.

SIMPLE BRINJI RICE

INGREDIENTS:-
Basmati rice / Seeraga samba rice = 1 cup
Coconut milk = 1 cup (i used 1/4 coconut)
Ginger = 1/2 inch
Garlic = 6
Green chilly = 3 to 4 nos
Mixed vegetables = 1/2 cup (carrot, peas, cauliflower, beans, sweet corn)
Big onion = 1

Curd = 4 tbsp
Water = 3/4 to 1 cup
Salt = to taste

For seasoning:-
Cumin seeds -1/4 tsp
Fennel seeds - 1/4 tsp
Bay leaf - 3
Cardomom - 2
Cinnomon - 1/2 inch
Black stone flower /kalpasu - 1/2 inch
Oil - 2 tbsp
Ghee - 2bsp
Cashews & Raisins - 10 each

METHOD:-
Wash & soak the rice for 20 minutes.
Meanwhile, in a pressure cooker,  heat a tablespoon of ghee & fry cashews & raisins. Set aside. We will mix this, in the final stage.
Make a coarse paste of Ginger-Garlic-Green chilly.
Heat the remaining oil & ghee and fry the ingredients given under seasoning in low flame to avoid burnt.
Now, add the coarse paste and saute for a minute. Add onions , little salt and saute till it turns transculent. Then add mixed vegetables. Mix well. Sprinkle salt as required to enhance cooking.
Add 3/4 cup ( in case of basmati rice) or 1 cup ( in case of seeraga samba rice ) & coconut milk. Allow it to boil. Check for taste.
Add the soaked basmati rice & curd. Mix gently. Cover the cooker with lid  & gasket only. 
Keep it in low/sim mode, for 15 minutes. Now put weight/whistle for 2 minutes.
No whistles are taken into account. Switch off the flame. Let it rest in burner for 10 minutes.
Remove the whistle. Gently mix the rice and add the fried cashews & raisins.

PORICHA KUZHAMBU

This kuzhambu is prepared slightly different way than usual kuzhambu which done using toor dhal. In this recipe, we add coconut & rice flour paste along with other ingredients. Tastes well with rice & Ghee, also suitable for Idly & dosa. I have used capsicum. Any vegetable of choice  can be used for preparing this recipe.

INGREDIENTS:
Toor dhal - 1/2 cup
Capsicum/any vegetable - 1 cup
Tomato  - 1
Turmeric - 1/4 tsp
Tamarind - gooseberry size
Sambhar powder - 2 tsp
Salt

To grind
Coconut  - 1/4 cup
Rice flour- 1 tsp
Or
Raw rice (soaked) - 1 tsp

FOR SEASONING
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Fenugreek-  1/4 tsp
Small onion/ shallots - 6
Asafoetida - a pinch
Curry leaves - A leaflet
Oil - 2 tsp

METHOD:
1. Pressure cook toor Dhal along with turmeric and keep aside.
2. Soak tamarind in warm water and extract juice.
3. Prepare coconut paste along with rice flour/ raw rice.
4. In a tawa, add little oil, chopped capsicum & tomato and cook for a while. Add Sambhar powder along with tamarind juice and cook until raw smell goes off.
5. Add toor dhal, required salt & cook for few minutes.
6. Add the paste and cook for a minute and switch off the flame and close with a lid.
7. In a pan, heat remaining oil, add mustard & cumin.
8. After it splutters, add fenugreek along with chopped small onion and cook till nice aroma comes out.
6. Add curry leaves & asafoetida and pour over the Sambhar.
7. Tasty Poricha Kuzhambu is ready.

Note:

• Vegetables like lady's finger, pumpkin, drumstick, brinjal, yam  can be used.
• The quantity of toor dhal can be reduced since the Sambhar will become  thick after adding paste.

Muslim Style Vegetable Briyani, Using Pressure Cooker

MUSLIM STYLE VEGETABLE BRIYANI

This is a weekend special receipe. Usually Briyanis are prepared using basmati rice. But i tried using seeraga sambha rice, which contains good nutritive value when compared to basmati rice.



I used Pressure Cooker to make the cooking process simple. Always use big, wide-shaped pressure cooker/ or pressure pan, instead of samll, narrow-shaped cooker.


INGREDIENTS:-

Seeraga Samba Rice - 1 cup
Water - 2 cups
Pudhina leaves / Mint leaves and Coriander leaves together - 1 handful
Mixed Vegetables - 2 to 3 cups ( your choice of vegetables)
( like Carrot, french beans, potato, green peas, Chow-chow, cauli-flower)
Sliced Onion - 1
Tomato Chopped - 1
Curd - 4 tablespoon
Red chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 3/4 tsp
Lime - 1/2 piece

To Grind :-

Green chilly - 2 nos

Ginger - 1/2 inch
Garlic - 8 to 10 pods

Spices For Seasoning:-

Ghee / Oil - 4 tablespoon ( 50 ml)
Cinnamon - 2 inches
Cardamon - 1 no.
Jathi pathri - 1 no.
Cloves - 4 nos.
Bay leaf - 2 nos
Cashews - 10 to 12 nos




METHOD:-

(1)  Wash and soak the seeraga sambha rice for 25 minutes. (Make sure That the soaking time doesnot exceeds 25 minutes).

(2)  Cut the vegetables into medium sized shapes.  Chop the coriander leaves and mint leaves.

(3)  Grind the ingredients, in a mixer jar, adding little water, since the ingredients are in less amount and set aside.

(4)  Heat Ghee/oil in a cooker and add Cashews to golden brown colour. Restore the fried cashews in a cup . This, we will use for garnishing.

(5)  In the same Oil/ Ghee add the spices one by one and saute in low flame. Cooking spices in low flame, adds more aroma to the briyani. Continue cooking in medium flame, (that is the flame should touch the base of the cooker)

(6)  Add the grinded paste and saute till the moists are absorbed. Add sliced Onions, required salt and cook till Onions turns transculent.

(7)  Add the coriander leaves and mint leaves and saute for a minute. 

(8)  Add the Red chilly Powder, Turmeric Powder, Garam Masala, mix well and saute for a minute.

(9)  Now add Chopped tomatoes. Cook till the tomatoes turn mushy. Add all the vegetables and mix well, so that all the vegetables gets coated with masalas. Keep it in low flame and cover with a lid/plate. Cook for 3 minutes. Add curd. Mix together.

    

          


(10)  Add 2 cups of water to this vegetable mixture and allow it to boil. Check for salt. (Secret tip:- while boiling, the water should taste a bit salty).

(11) Now strain the water (which is used for soaking),  and add the rice to the boiling water. Add lime juice.


(12)  Cover the cooker with lid-with-gasket. And cook in low/sim flame for 15 minutes. No need to put weight for whitle.

(13)  After 15 minutes, Put the weight and cook for 5 minutes in low flame. Switch off the flame. Allow the pressure to release.


(14)  When the pressure releases completely, open the pressure cooker and gently fluff the briyani using fork. It helps, to get individual strings of rice.

Garnish with fried cashews.

Serve Muslim Style Vegetable Briyani with Onion Raitha....

Briyani, tastes better, when it completly cools down.

NOTE:-

• Use the same cup for measuring water and rice. For 1 cup of Seeraga Samba Rice, 2 cups of water is used.
• In case, if Basmati Rice is used, 1and 3/4 th cup of water is to be added. 
• Soaking Time - 20 minutes and Cooking in sim/low flame is  15 minutes, without weight. 
• No need to cook by putting weight, in case of basmati rice..

G RICE / GREEN RICE

G RICE/ Green Rice ...... its a combination of Curry - Mint - Coriander leaves and all 3 Gs (ginger, garlic and green chillies)
Its a easier version of Mint Pulav  (version 1). Click here for another Mint Pulav variety.

 G RICE / GREEN RICE

INGREDIENTS:-

Onions- Finely chopped - 100 gms
Oil - 2 tbsp
Cloves - 2
Cinnamon - 1
Cardamon - 1
Cumin seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Cooked Rice  or left over rice - as required

For Grinding:-
Coriander leaves -  4 to 5 leaflets
Curry leaves - 4 to 5 leaflets    
Mint leaves - 5 to 7 leaflets                                      

Ginger - 1/2 inch
Garlic pods- 6 nos.
Green chillies - 3 to 4 nos (depends upon the spice level)
Fennel seeds - 1/4 tsp

METHOD:-

Heat oil in a kadai, and add cloves, cinnamon, cardamom, keep it in low flame. Then add cumin seeds, allow it to splutter. Add onions and turmeric powder and saute till onions turns glossy.

Now, Grind all the ingredients given under the section for grinding to a fine paste. (grind just before when it need to be cooked with onions).

Add the grind mixture to onions, required salt and saute well. If required clean the mixer jar with little water and add it to the cooking. Once the mix is ready, add rice. (Rice should not be hot). Mix well.

Spicy G Rice is Ready....

Side Dish :- Onion Raitha or Tomato ketchup ...

VAZHAIPOO KULAMBU | Vazhaipoo Kulambu Recipe | Gravy Recipe for Rice | Banana Blossom Recipe

VAZHAIPOO KUZHAMBU

HEALTH BENEFITS OF VAZHAIPOO :-

Banana flowers have wonderful medicinal properties and we should include it as often as we can in our diet. Banana flowers are called valaipoo in Tamil, Mocha in Bengali, Kelful in Hindi. Many don't use banana flowers because of the work involved in cleaning the flower, but it is so worth the effort.


These flowers perfectly handle free radicals that cause damages to the body. It treats many health issues, such as premature aging and cancer.

Banana flowers, reduce anxiety and boosts the mood. They are natural anti-depressants without any side effects.

Banana flowers boost the supply of milk that helps the new mothers feed their young better. Also, it treats all uterus related problems.

                                  Using Vazhaipoo (Banana Flower/Banana Blossom), we make Paruppu usli, Vazhaipoo Vadai. But I tried this Vazhaipoo Kulambu. It tasted very well. It is very simple and easy to prepare. For this recipe, I didn't use any dal.

Lets see how to prepare.....

INGREDIENTS:-

Vazhaipoo - 2 handful cleaned ( no need to chop)

Small Onion - 1 handful

Big Onion chopped  - 100 gms

Tomato chopped - 200 gms

Garlic pods sliced - 10 nos.

Tamarind - 1 gooseberry (amla) size

Sambhar powder - 3 heaped tsp

Red Chilli Powder  - 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Water - as required

Coconut paste - 2 tbsp

Jaggery - 1 tsp

For Seasoning:-

Oil - 3 tbsp

Mustard seeds - 1/2 tsp

Urid dal - 1/2 tsp

Fennel seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Asafoetida - 1/4 tsp

Curry leaves - 2 leaflet

Green chilly - 2 nos.

Red chilly - 2 nos.

METHOD:-

In a pan, heat 1 tbsp oil and saute Vazhaipoo, till it slightly changes its colour. Remove it in a plate.

In the same pan, heat the remaining oil and add mustard seeds. Let it splutter, and add the remaining ingredients given under seasoning one by one.

Add Garlic, small onion, big onion, and saute it till onion turns transparent. Now add tomatoes, salt and turmeric powder, and saute till tomatoes turn mushy. 

Add Sambhar powder, red chilly powder and saute for 2 minutes. 

Now add tamarind juice and requied water,  vazhaipoo to it and check for salt. Allow it to boil in sim mode for 7 to 10 minutes. Stir occasionnally.

Finally add the coconut paste and jaggery, mix well. If required add water. Let it boil for 2 minutes.

Tasty Vazhaipoo Kulamboo is ready.

Click the link for the video recipe 👉👉👉 VAZHAIPOO KUZHAMBU

GARLIC KARAKUZHAMBU MIX

 Garlic Karakuzhambu is slightly different  from Kara Kuzhambu, with small changes.

INGREDIENTS:-

Garlic - 2 full or 20 pods

Small Onion peeled - 1 handful ( or 10 nos.)

Red Chilly Powder - 1 and 1/2 tsp

Tamarind - 1 lemon size

Salt to taste

Water - 200 ml

Jaggery powder - 1/4 tsp

For Seasoning:-

Mustard seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Cumin seeds/ black jeera - 1/4 tsp

Dry Red Chillies - 6 nos.

Curry leaves - 1 leaflet

Asafoetida - 1/2 tsp

Oil - 2 tbsp (or 30 ml)

METHOD:-

Take tamarind in a bowl and add boiling water.  Let it soak for 20 mins. Extract the tamarind juice completely and set aside.

Heat a Kadai or pan, add oil. Add mustard seeds and allow it to splutter and reduce the flame to low. Add cumin seeds, fenugreek seeds, red chillies and saute for 10 seconds. Add curry leaves and asafoetida.

Add peeled small onions and garlic pods and saute (if needed, add little salt) till it turns golden brown colour. 

Add red chilly powder and saute for 2 minutes, add the extracted tamarind juice and allow to boil in medium high flame. Depending upon the consistency, add water, if required.

When it starts boiling add salt, and cover with a lid. Let it boil for 10 mins in low flame. Stir occasionally. Add jaggery before serving.

Garlic Karakuzhambu is ready.

Note:-

If we saute any vathal and to this, it becomes vathal kuzhambu...

Tastes good with plain rice, vadagam or appalam and kootu. Click here for Koottu.

PEAS PULAO...(using Pressure Cooker & Electric Rice Cooker)

Peas Pulao, is a cook and serve type receipe.  In this receipe, we add more number of spices (nearly about 11), as PEAS, is the main ingredient, to give a perfect flavour to  Pulao. This receipe is similar to Simple Veg Pulao.
                                             

using pressure cooker

using electric rice cooker

                                       

INGREDIENTS:-

Basmati Rice - 1 cup (200 gms)
Dry peas - 1/2 cup (100 gms) (Soak overnight)
Ghee / Oil - 3 tbsp or 15 ml
Onion - 1/2 cup, diced
Cashews - 10 nos.
Nutmeg powder - 1/4tsp
Water - 1 and 1/2 cup
Salt - 1 tsp (or as per taste)


Three Gs:- 
Ginger-Garlic paste - 2 tsp, Green chilly - 2, finely chopped

For Seasoning:-
11 Spices 

Cumin Seeds / Black Jeera - 1tsp
Fennel seeds / Sombu - 1 tsp
Black pepper - 10
Dagad Phool / Black Stone flower or Kalpasu - 1 no.
Cardamom Pods - 2
Bay Leaf - 2 nos
Cinnamon / Pattai - 2
Marati Moggu / Annasi Poo - 1
Cloves - 3
Javithri - 1
Poppy seeds /Cascasa - 1/2 tsp






METHOD:-

Heat a pressure cooker in medium high, and add ghee or oil. Add all the spices one by one and keep it in low flame for 2 mins or till nice aroma comes.

Add Onions and saute for 2 mins. Add, ginger -garlic paste, green chillies to it and mix well. Add the soaked peas to it.

Add water to it allow it to boil. In the mean time, wash the basmati rice and keep it ready. We are not soaking the Basmati Rice.

Add the basmati rice to the boiling water and add salt. Add Cashews and nutmeg powder. Cover with the lid. Keep it in Medium high for 4 whistles. Set aside, when it completes 4 whistles.

Open the lid, when the pressure releases completely. Gently mix.

Peas Pulav is ready....

FRIED RICE

A Simple Chinese recipe done using cooked rice. But cooked Basmathi rice is usually used & suits well. It is simple and can be done in minutes. Suits well for lunch box and children love this recipe,  it is less spicy and aromatic since Basmathi rice has a unique aroma.

INGREDIENTS:
Cooked rice - 1 cup
Onion - 1
Carrot - 1
Beans - 6
Capsicum - 1/2
Crushed Ginger garlic - 1 tsp
Spring Onion - 1/4 cup (chopped)
Soya sauce - 1/4 tsp 
Tomato sauce - 1 tsp
Pepper powder - 1/2 tsp
Star Anise - 1
Cashew - 5 (optional)
Ghee - 2 tsp
  
METHOD:
1. Chop all the veggies finely and keep aside.
2. Heat ghee in a tawa, add Cashews, roast till golden brown and remove it. Add star anise and stir till nice aroma comes out.
3. Add chopped onions and saute till it becomes transparent.
4. Add crushed ginger garlic and chopped vegetables and cook on medium flame.
5. If you feel that beans needs more time to get cooked, add water in a pan and allow to boil and add beans and cook for 5 minutes and drain the water, add it to the other veggies.
6. Cook veggies well and see that the crunchiness is retained. Do not over cook.
7. Add soya sauce and tomato sauce, pepper powder and required salt and stir gently.
8. Add cooked rice, spring onion and toss well, lower the flame. Taste for salt & spice. Add if needed and switch off the flame.
9. Tasty and less spicy Fried Rice is ready.

Note: 

• If freshly cooked rice is used, allow the rice to cool completely before adding to the vegetables. 

MORKUZHAMBU / BUTTERMILK KOZHUMBU

 We usually prepare kozhambu using toor dhal, moong dhal etc., but this is done using curd or buttermilk. When there is left over curd, this kozhumbu can be prepared.

INGREDIENTS:
Lady's finger - 100g
Curd  - 1 cup
Turmeric - 1/4 tsp
Salt

To grind
Coriander seeds - 3 tsp
Toor dhal - 1 & 1/2 tsp
Pepper corn - 6
Cumin - 1 tsp
Fenugreek - 1/4 tsp
Red chilly - 2

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Red chilly - 1
Curry leaves - 1 leaflet
Asafoetida - 1/2 tsp
Oil - 1 tsp 

METHOD:
1. Soak all the ingredients given to grind for 30 minutes and grind to paste and keep aside. Whip curd along with turmeric in a mixer and keep aside.
2. Heat 1/2 tsp oil in a pan, and saute chopped lady's finger until it is cooked well, on medium flame. Add little salt to fasten cooking.
3. When the lady's finger is fully cooked, add the paste and whipped curd, mix well and allow to boil and add required salt.
4. After it starts boiling switch off the flame immediately.
5. In a pan add remaining oil, add mustard, cumin after it splutters add fenugreek, curry leaves and red chilly pieces, asafoetia and add to the morkuzhambu.
6. Tasty Morkuzhambu is ready to be served with rice.

Note:

• Instead of lady's finger, vegetables like white pumpkin, brinjal etc can be used.
• Garlic or onion can be used instead of vegetables.
• Left over Medhu vadas can be added after making the kozhumbu, it is called vada morkuzhumbu.
• Red chilly can be increased according to individual taste.

PULIYODHARAI / PULI SADAM / TAMARIND RICE

This receipe is famous among South Indian. In Temples, it is one of the Naivedhiyam to Gods.

PULIYODHARAI

INGREDIENTS:-

Cooked rice - 1 cup

Pulikachal rice mix = 1 tbsp ( for Pulikachal mix click here )

Gingelly oil / sesame oil = 1 tsp

METHOD:-

Mix gently all the ingredients. The rice should not be hot while mixing.

BRINJAL KARA KUZHUMBU/ KATHIRIKKAI KARA KUZHUMBU

INGREDIENTS:
Brinjal - 100g
Shallots - 10
Garlic cloves - 10
Tomato - 1 (small)
Tamarind - gooseberry size
Sambar powder - 1&1/2 tsp
Turmeric powder - 1/4 tsp
Jaggery - 1/2 tsp
Coconut milk - 1/4 cup(using 1/2 cup grated coconut)
Salt

To grind
Coriander seeds - 2 tsp
Bengal gram - 2 tsp
Toor dhal - 2 tsp
Red chilly - 1
Poppy seeds - 1/4 tsp

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Fenugreek - 1/4 tsp
Curry leaves - 1 leaflet 
Gingelly oil - 3 tsp
Asafoetida - 1/2 tsp

METHOD:
1. Dry roast all the ingredients given to grind, allow to cool and make a paste.
2. In a tawa, heat oil, add mustard and cumin. After it splutters add fenugreek, curry leaves and asafoetida.
3. Add shallots/small onions, garlic and saute well till the onions turns transparent.
4. Add chopped brinjal and tomato and stir well till the brinjal is half cooked and the tomato turns juicy. Add a pinch of salt to fasten cooking.
5. In a bowl, extract 1/2 cup tamarind juice , mix sambar powder, tumeric, salt and add to the veggies and allow to boil and cook on medium flame till the raw smell goes off. 
6. Add the paste and cook for a few minutes. Add water if the gravy is thick.
7. Add coconut milk, jaggery, mix well and switch off the flame. Taste for salt. Do not over boil after adding coconut milk.
8. Tasty Brinjal kara kuzhumbu is ready to be served with Hot rice.

Note:

• Instead of coconut milk, 1/4 cup grated coconut can be added along with the ingredients given to grind. 
• If coconut is to be avoided, lessen the sambar powder accordingly. 

 

VAZHAITHANDU KOOTU/ PLANTAIN STEM KOOTU

Rich in  fiber, helps  in  maintaining the digestive system , helps to avoid kidney stones, avoids constipation, lowers Cholesterol and Blood sugar, here is a Healthy Indian recipe 

INGREDIENTS:

Plantain stem - 1 cup (Chopped)
Moong dhal - 1/4 cup
Turmeric - a pinch
Curd - 2 tsp
Salt

For grinding
Coconut - 3 tsp
Broken channa dhal - 2 tsp
Green chilly - 1
Cumin - 1/4 tsp

For Seasoning
Mustard - 1/4 tsp
Urad dhal - 1/4 tsp
Cumin - 1/4 tsp
Curry leaves - 1 leaflet
Coriander leaves - 1/2 handful
Oil - 2 tsp 

METHOD:
1. Remove the outer covering of the plantain stem. Cut into round slices, remove the fiber with fingers then and there. 
2. Chop into small cubes and soak in water. If you feel to remove the left over fiber, use a fork and stir the cubes soaked in water for 2 to 3 minutes. The left over thread like fiber will stick to the fork.
3. In a pressure cooker, add moong dhal, plantain stem, turmeric powder, salt, add little water and pressure cook up to 4 whistles on high flame.
4. In a mixer, add the ingredients given for grinding and make a fine paste.
5.Heat oil in a pan, add mustard, cumin, after mustard splutters add urad dhal and fry till golden brown. Add curry leaves.
6.Transfer the contents of the pressure cooker to the pan, add the paste and cook for 2 minutes. Add chopped coriander leaves, mix well and switch off the flame.
7. Add curd and mix well. 
8. Tasty & Healthy Plantain stem kootu is ready.

Note:

• Using Coconut is optional. 
• Instead of green chilly, a teaspoon of sambar powder can be used or 2 red chillies can be used along with seasoning instead of grinding.   

 

MINT PULAV / MINT RICE, Version 1

This receipe is based on cook and serve type.... very simple and easy to prepare...

INGREDIENTS:-

Basmati Rice or Seeraga Samba Rice = 1 cup 

Ghee = 1 tsp

For Grinding:-

Mint leaves (even tender stems can be used) = 2 handful

Coriander leaves = 1/2 cup

Green chillies = 2 or 3 (as per taste)

Ginger - Garlic paste = 1 tsp

Onion  chopped = 1 cup

Tomato chopped = 1/4 cup

Fennel seeds/ Sombu = 1/2 tsp

Cumin seeds/ Jeeragam = 1/2 tsp

Cashews = 7 nos.

For Seasoning:-

Oil = 3 tsp

Cloves = 3 nos

Cinnamon = 2 nos.

Cardamon = 2 nos.

Star ainse = 1
Brinji leaf = 1 

Garam Masala = 1/2 tsp

Coirander powder = 1/2 tsp

Method:-

Wash and soak the rice for 20 mins.

First, grind all the ingredients given under for grinding. If required add water.

Heat a 3 litre pressure cooker on high flame, and add oil. When the oil is hot enough, reduce the flame to sim mode, and add all the ingredients given under for seasoning, except garam masala and coirander powder. { Note- the spices need to be cooked in low flame, to enhance the masala flavour}.

Add the grinded paste to it and stir for 3 minutes. Now add garam masala powder and coriander powder and mix well.  Add 1 and 1/2 cups of water and allow it to boil. Drain the water from the soaked rice and add it to the mint gravy. 

When the rice is half-cooked, add ghee and stir gently. Cover with the lid and pressure cook for one whistle high and switch off the flame. 

Remove the cooker from the burner, to avoid overcooking. When the pressure releases completely, mix gently and cover with the lid with weight. 

After 10 mins, Mint pulav, is ready to be served.

RIDGE GOURD CHUTNEY

INGREDIENTS:
Ridge gourd peel - 1 cup
Urad dhal - 3 tsp
Red chilly - 1
Green chilly - 1
Lemon - 1/2 slice
Tamarind water - 2 tsp
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Curry leaves - 1 leaflet
Asafoetida - a pinch
Oil - 2 tsp

METHOD:
1. In a pan, heat oil, add urad dhal, chillies and stir well till the urad dhal turns golden brown and keep aside.
2. In the same pan, add the peel, stir well until raw smell goes off. Sprinkle some water and mix well.
3. The peel will become soft. Allow to cool.

Preparation for chutney

4. In a mixer, add all the above with required salt and grind to a paste. Remove from the mixer.5. Add lemon juice and mix well.
6. In the pan, add oil, cumin and mustard, after it splutters add asafoetia and curry leaves. Add to the chutney and mix well.
7. Tasty Ridge gourd peel chutney is ready.
8. It goes well with rice, idli, dosa, chappathi etc.
9. See for Ridge gourd curry in this blog.

LADY'S FINGER & BRINJAL CURRY

INGREDIENTS:
Lady's finger - 100g
Brinjal - 100g
Onion - 1
Tomato - 1
Red chilly - 1
Green chilly - 1
Pepper Powder/ Crushed pepper - 1/2 tsp
Garam Masala - 1/4 tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Curry leaves - 1 leaflet
Sesame seed - 1/2 tsp
Oil - 2 tsp
Salt
Asafoetida - 1/4 tsp

METHOD:
1. In a tawa, add oil, cumin, mustard, after it splutters add urad dhal and curry leaves.
2. Add finely chopped onions, red chilly, chopped green chilly and saute well.
3. Add chopped lady's finger and cook for few minutes.
4. Add chopped brinjal , tomato and cook for another few minutes.
5. Add pepper powder, garam masala and required salt and sprinkle some water and close the lid of the tawa and cook on low flame.
6. After the veggies get cooked well add asafoetida, sesame seeds, mix well and taste for salt.
7. Tasty Lady's finger and Brinjal curry is ready.
8. Serve with hot rice and ghee or curd rice.

Note:

• Sambar powder can be added instead of chillies and pepper powder.
• The cooking time of brinjal is less so add after the lady's finger is half cooked.
• Onion is optional.

KARA KUZHUMBU

INGREDIENTS:

Sundaikkai vatthal -  1/4 cup
Small onion - 10
Garlic cloves - 10
Tomato - 1/2
Sambar Powder - 2 tsp
Tamarind - 3/4 lemon sized
Jaggery - 1/2 tsp
Salt

To grind
Bengal gram - 1 tsp
Coriander seeds - 2 tsp
Coconut - 3 tsp

For Seasoning
Gingelly oil - 3 tsp
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Fenugreek - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - 1 leaflet
 Asafoetida - 1/2 tsp

METHOD:
1. Dry roast all the ingredients given to grind except coconut and grind along with coconut to a fine paste.

2. Take a tawa, add oil, mustard and cumin. After it splutters, add fenugreek, Urad dhal, curry leaves and asafoetia. Stir well.
3. Add Sundaikkai vatthal and roast it for 2 minutes.
4. Add onion, garlic, saute well until golden brown and add finely chopped tomatoes. Add little salt so that the tomato becomes juicy and helps cooking fastly.
5. Extract tamarind juice, add sambar powder and salt, mix well and add to the tawa.
6. Allow it to cook for 10 minutes, so that the raw smell goes off, and the oil leaves the sides of the tawa.
7. Add the paste and cook for 2 minutes. Add water if needed, taste for salt and add a little.
8. The Kozhumbu should not be very thick because will become thick later on. So add water accordingly.
9. Add Jaggery, mix well and switch of the flame.
10. Delicious, Appetizing Kara Kuzhumbu is ready.
11. To be served with Hot rice with Paruppu Usili or Hot rice with Vadagam.

Note:

• Instead of Sundaikkai vathal, vegetables like brinjal, potato, yellow pumpkin, yam and manathakkali vatthal can be used.
• Using Gingelly oil will give a nice taste to the recipe than other oils.
• Using Jaggery is optional. But it will enhance the taste.

BEANS PARUPPU USILI

INGREDIENTS:

Beans - 200g
Toor dhal - 50g
Bengal gram/Channa dhal - 2 tsp
Red chilly - 1
Green Chilly - 1
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - 1 leaflet
Asafoetida - 1/2 tsp
Oil - 2 tsp
Salt

METHOD:
1. Soak Toor dhal and Bengal gram for 30 minutes, drain the water and grind little coarsely along with chillies and  required salt.
2. Steam the dhal in an idly plate/steamer, crumble it with hands or use a mixer.
3. Chop the beans, add turmeric and salt and cook until soft adding the needed water and drain the water completely.
4. Heat oil in a pan, add mustard, cumin, after it splutters add urad dhal, curry leaves and asafoetida.
5. Add the crumbled dhal and saute till the raw smell of the dhal goes off.
6. Add Beans and mix well and cook for 2 minutes.
7. Tasty Beans Paruppu Usili is ready.
8. It is an apt side dish for Rice with Kara Kozhumbu or Rice with Morkuzhumbu.

Note:

• Instead of Beans, other vegetables like Lady's finger, Vazhapoo, and Kothavarangai can be used.

TOMATO RICE

Simple & Easy, less time consuming recipe, suitable for lunch box and handy item for picnic

INGREDIENTS:
Basmathi rice - 1 cup

Tomato - 2
Big onion - 1
Small onion - 10
Capsicum - 1/2 (optional)
Green chilly 3
Crushed ginger garlic - 1 tsp
 Lemon - 1/2

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Cinnamon - 1
Fennel - 1/2 tsp
Curry leaves - 1 leaflet
Corainder leaves - handful
Oil - 2 tbs
Ghee - 2 tsp

METHOD:
1. Wash and Soak Basmathi rice for 10 minutes.
2. In a pressure cooker, add oil, mustard, cumin, after it splutters add cinnamon ,fennel and curry leaves..
3. Add finely chopped onions, cook until transparent, add crushed ginger garlic, cook until raw smell goes off.
4. Add chopped green chillies, little salt and finely chopped tomatoes. Saute till the tomatoes are cooked well and all the ingredients blend together.
5. Drain the water and add the soaked basmathi rice and stir well for 2 minutes.
6. In a pan heat 1 1/2 cups of water and allow to boil and add to the ingredients in the cooker. Add required salt.
7. Stir in intervals until the basmathi rice is half cooked.
8. Add lemon juice, coriander leaves and ghee.
9. Pressure cook until 2 whistles on high flame.
10. Tasty Tomato rice is ready.
11. It can be served with Onion raitha.

ONION RAITHA PREPARATION:
1. Take a cup of curd and whip adding required salt.
2. Add finely chopped Onions along with 1/4 tsp of chat masala and mix well.
3. Onion raitha is ready.

Note:

• Regular boiled rice can be used instead of basmathi rice.
• 1/4 cup of curd can be used instead of lemon, but the curd should be added along with Basmathi rice. Lemon should  be added only at the end.
• Cinnamon and Fennel are optional. I have added them for their aroma.