Mint Chutney/Pudina Chutney with Coconut

Today's recipe is a flavorful mint chutney with coconut.I have shared a version of no coconut version here.
Though I make this chutney often,never had a chance to click it for the blog.Last week I had lots of home grown fresh mint and made this chutney.This chutney is a perfect accompaniment for idly,dosa,rava dosa and paniyaram.This recipe I noted down from my mom when I came to U.S after marriage.Off to the recipe...............

                                                             

                                         

                                                                              
                 Mint chutney/Pudina Chutney

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Mint leaves/pudina	1 cup(tightly packed)
Coriander leaves/kothamalli ( finely chopped)	2-5 stems(optional)
Green chilly/pachamilagai	4-5
Coconut(grated)	5-6 tbs
Roasted gram dhal/pottukadalai	1 tsp
Cashews/mundiri	3-4
Turmeric powder/manjal podi	a pinch
Tamarind/puli	a small gooseberry size
Salt	1 tsp or to taste
Oil	2 -3 tsp

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/u;utham paruppu	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves

  

   Method 

• Heat around a tsp of oil in a pan,to this add the green chilly,mint and coriander leaves,saute it till the leaves change its color.Put off the flame,let it cool down. After cooling,take the green chillies,coconut,cashews ,salt and tamarind in a blender jar. Grind it to a coarse paste with water as needed.

• Now add the mint leaves and grind it well.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.

•  Serve it  with idly or dosa,paniyaram

• The amount green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
• This chutney stays good for 2 days if it is stored in the refrigerator.

Enjoy................

This recipe is off  to Cook Book Challenge for August,Week#2.

Sumber http://www.naliniscooking.com

Chicken Kurma -South Indian Style Chicken Kurma

Be it with hot and fluffy idlys or  roti,chicken kurma pairs very well.In our households its mostly made for breakfast to accompany with idlys.But I make it for lunch or dinner as my kids like to have it with rice also.
This chicken kurma doesn't need much of spices and ground coconut and green chilly paste is used.This is my family recipe which I had noted down in my recipe booklet long time back.Last week I made this for our lunch and the left over kurma we had it with idly for dinner.Off to the recipe.................

                                                                    

                                                            
                                                                                                     Chicken Kurma-South Indian Style

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes

   Cooking time 30-35 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken(with bone or boneless)	1.5 lbs
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tbs
Coriander powder/dhaniya podi	2 tsp
Curry leaves/karivepillai	1 -2 sprigs
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Green cardamom/ellakai	1
Black stone flower/kalpaasi	a small piece

  
 Fry and grind it to fine paste

Ingredient	Quantity
Coconut(grated)	6 tbs
Green chilly/pachamilagai	7-8
Fennel seeds/sombu	1.5 tsp
Poppy seeds/kasakasa	1/2 tsp
Cashews/mundiri	5-6(whole)
Roasted gram dhal/pottukadalai	1 tsp

  

 For the marination

Ingredient	Quantity
Red chilly powder	1/4 tsp
Ginger&garlic paste	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1/2 tsp

  Method 

• wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes..

• Meanwhile heat a pan with 2 tsp of oil and fry green chilly,fennel and poppy seeds.Then add the grated coconut and fry it for a minute without changing the color.Finally add the cashews and roasted gram dhal,give it a mix.Put off the flame and after cooling grind it to a smooth paste along with water and keep it aside.

• Now in a pan heat the rest of the oil and do the tempering with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the chopped tomato and cook it until mushy.

• Add the marinated chicken and fry it for 2-3 minutes or till the color of the chicken changes.Add the coriander powder and salt.Cook it in a medium flame for 2-3 minutes.

• Now add the ground paste and mix it well.Add around 2 cups of water and cook it covered in a medium flame for 20-25 minutes or the chicken becomes tender.Stir it in between 3-4 times.

• Finally sprinkle some curry leaves and coriander leaves.Put off the flame and add the lemon juice and mix it well.

• Serve it with idly,roti or rice.

• The color of the kurma needs to be in the lighter shade so don't use too much of turmeric powder and tomato.
• The same recipe can be followed to make mixed veggie kurma or potato kurma.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.
• The amount of green chillies give is for a medium spice level,can be adjusted as per preference.

Enjoy.................

This recipe is off  to Cook Book Challenge for August,Week #1.

Sumber http://www.naliniscooking.com

Kathirikkai Kaara Kulambhu/Kuzhambhu - Version 2

Kaara Kulambhu or Puli Kulambhu is our family's favorite and I make weekly once for our lunch.Last week I got lot of eggplants from my home garden and I wanted to make kaara kulambhu,noted from a T.V show.The recipe sounds simple but the  highlight of the recipe is the use of freshly ground masala paste.Here I used the long variety eggplant but the original recipe is with the baby eggplants.

                                                                      

                       
                                           Kathirikkai Kaara Kulambhu/Kuzhambhu             
             

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   Basic Information

   Preparation time 15 minutes
   Cooking time 25 minutes

   Serves 3-4

   

  Ingredients

  

  

Ingredient	Quantity
Tamarind/puli	a small lemon size
Turmeric powder/manjal podi	1/2 tsp
Small round eggplants/kathirikkai	3-4 (sliced)
Shallots/chinna vengayam	10 (cut into 2)
Oil	4 tbs
Curry leaves/karivepillai	few leaves
Salt	1.25 tsp or to taste

   To roast and grind

Ingredient	Quantity
Dried red chilly/varmilagai	4-5
Coriander seeds/dhaniya	2 tbs
Coconut(grated)	3 tbs
Curry leaves(optional)	few leaves

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Fenugreek seeds/vendhayam	a pinch
Red chilly/varamilagai(broken)	2
Asafoetia/perungayam	a pinch

  Method

• Soak the tamarind in hot water and squeeze it well,extract the juice.Pass it through the strainer to remove the debris.Keep it aside.
• In a  pan dry roast the red chilly,coriander seeds and coconut till a nice aroma comes out.put off the flame.After cooling grind it to a thick paste and set it aside.

• In the same pan heat a tsp of oil and fry the sliced eggplants/brinjal till it becomes tender.Heat a pan with the remaining oil and do the tempering with given ingredients.Add the broken red chill and curry leaves,asafoetida.To this add the ground paste and fry it for couple of minutes.

• Add the tamarind water,turmeric powder and salt.Add around a cup of water and let it boil for 5-7 minutes.At this stage add the fried eggplants and let it boil for another 3-4 minutes in a medium flame.Simmer it for another 2-3 minutes or till the oil floats on the top.Put off the flame and add few more curry leaves.

• Serve it with rice along with some poriyal or kottu

Enjoy................

This recipe is off  to Cook Book Challenge for July,Week#5.

Sumber http://www.naliniscooking.com

Mint Chutney/Pudina Chutney No Coconut Version

I like to try different chutney varieties to accompany idly and dosa.Most of our week day dinner would be either idly or dosa.Also I make two varieties of chutney, as myself and hubby prefers a bit spicy chutney and for kids milder one.
As I had lot of homegrown mint leaves I tried this version of chutney to accompany dosa for our dinner.This chutney doesn't need coconut and it stays for 3-4 days in refrigerator.This chutney recipe, I noted down from a friend of mine who makes excellent chutney with veggies and greens.Off to the recipe......

                                                             

                                                            

                                                                               Mint Chutney/Pudina Chutney

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Mint leaves/pudina	2-2.5 cups(tightly packed)
Onion( finely chopped)	1( medium size)
Green chilly/pachamilagai	3-4
Tomato (finely chopped)	1 (small size)
Turmeric powder/manjal podi	a pinch
Red chilly/varamilagai	1-2
Tamarind/puli	a small gooseberry size
Salt	1 tsp or to taste
Coriander leaves(optional)	1/2 cup(tightly packed)
Oil	2 -3 tsp

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/u;utham paruppu	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves

  

   Method 

• Heat around 2 tsp of oil in a pan,to this add the green chilly,red chilly and onion.Saute it till the onion becomes transparent.Add in the chopped tomato and cook it till the tomato becomes mushy.At this stage add the mint and coriander leaves,saute it till the leaves change its color.Add in the tamarind,turmeric powder and salt,mix it well and put off the flame.Let it cool down.

•  After cooling grind it to a paste with water as needed.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.

•  Serve it  with idly or dosa.

• The amount red chilly and green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
• Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.

Enjoy................

This recipe is off  to Cook Book Challenge for July,Week#3.

Sumber http://www.naliniscooking.com

Vatanyachi Usal/ Misal- White Peas Curry

Vatanyachi usal is a popular Maharastrian breakfast recipe.The usal is made using different varieties of lentils such as white peas,moth beans and mung beans.
The usal is served as such or can be eaten along with rice and roti.If the usal topped with some farsan(mixture) and chopped onion,tomato and served with pav is Misal.
This was in my to do list since long time.Couple of days back when I was looking my cook book collections to make something for Cookbook Challenge this recipe caught my attention.
In the original recipe the entire cooking process was done using pressure cooker.But I cooked the soaked white peas in the pressure cooker for two whistles and the rest of the cooking in the pan.The usal came out very delicious and had it for our evening snack along with some homemade pav buns.It tasted heavenly after shoveling almost 30 inches of snow.It was bit quite filling snack and we skipped our dinner.Lets move on to the recipe.......

                                                                      

                                                                   Vatanyachi Usal/Misal

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   Basic Information

   Preparation time 10-15 minutes

   Soaking time 6-8 hours

   Cooking time 25 minutes

   Serves 3-4

    

   Ingredients

  

Ingredient	Quantity
White peas/vatana/vellai pattani	3/4 cup
Onion (finely chopped)	2 (medium size)
Tomato (finely chopped)	1 (medium size)
Ginger&garlic paste	11/2 tsp
Red chilly powder/milagi podi	2 tsp
Coriander powder/dhaniya podi	2  tsp
Turmeric powder/manjal podi	1/4 tsp
Garam Masala Powder	1/4 tsp
Grated coconut	2 tbs
Tamarind paste	11/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves (chopped)	1 tbs
Salt	1-1.25 tsp
Oil	2 tbs

  To serve

Ingredient	Quantity
Pav buns	6
Onion (finely chopped)	as needed
Tomato (finely chopped)	as needed
Coriander leaves(finely chopped)	as needed
Farsan/Mixture	1/2-3/4 cup
Lemon wedges	few

   

    Method 

• Soak the white peas for at least 6 hours and pressure cook it for couple of whistles with a pinch of salt and adequate amount of water.The white peas should not get mushy.

• Heat a pan with 2 tsp ofoil,add in around 2-3 tbs of chopped onion.Saute it till it becomes transparent.Now add the ginger&garlic paste and fry it for a minute.Add in all the spice powders,grated coconut.

• Mix it well and put off the flame.After cooling grind it to a smooth paste along with water.Now heat the pan with the rest of the oil and crackle the cumin seeds.Add in the remaining chopped onion and saute it till the onion becomes transparent.Now goes in the chopped tomato and cook it until mushy.

• Now add in the ground paste and stir in,add around 2 cups of water,salt and tamarind paste.Let it simmer for 5-6 minutes.At this stage add in the cooked white peas and let it simmer for another couple of minutes.Sprinkle the chopped coriander leaves and put off the flame.

• Serve it with roti and rice or pav.

• Addition of tamarind paste is to get an extra tangy taste.
• Do not over cook the the white peas it may turn mushy.
• If you feel the gravy is not thick enough,mash a handful of peas and add it to the curry.

Enjoy.........................................

Sumber http://www.naliniscooking.com

Kathirikkai Mochai Curry/Eggplant and Field Beans Curry

After a break I am back to blogging,hope all are doing good. Had a wonderful and hectic vacation in India for couple of months.After coming back to the nest some of my personal work and health issues kept me away from blogging.Slowly getting back to the routine and started cooking and clicking simple dishes for blogging.
After 4 months of break,again I am joining Blogging Marathon event and this is the 57th edition,starting the first week.For this week I chose,side dishes for roti/rice.
Coming to the recipe it is a very easy and delicious semi dry dish made with egg plant and dried field beans aka mochai.Again this recipe I noted down from my sister's recipe collection and made it with my own home grown eggplants.Yes the eggplants used here are  organic home grown with no fertilizer and pesticides.These eggplants are white color variety and tastes so yum.In the original recipe fresh mochai is used but here I used the dried variety which I soaked overnight and cooked.Lets move on to the recipe..........................

                                                              Kathirikkai Mochai Curry

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    Basic Information

    Preparation time 10 minutes
    Soaking time 8 hours

    Cooking time 25 minutes

    Serves  2-3

    

   Ingredients

Ingredient	Quantity
Eggplant/brinjal/kathirikkai	4-5 medium size
Dried field beans/mochai	1/4 cup
Onion(finely chopped)	2 small size
Garlic/poondu(chopped)	4-5 fat cloves
Tomato(finely chopped)	1 medium size
Sambar powder	2 tsp
Red chilly powder/milagai podi	1/4-1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Coriander leaves/kothamalli	1 tbs(chopped)
Salt	1tsp
Oil	11/2 tbs
Fennel seeds/sombu	1/2 tsp

  Method

• Soak the field beans in the water for atleast 8 hours and pressure cook it for 2 whistles with water and pinch of salt in a medium flame.After the pressure subsides,drain the excess water and keep it aside.

• Heat a pan with oil and splutter the fennel seeds,add in the curry leaves and  chopped onion along with a pinch of salt.Fry it for a minute then add in the chopped garlic and fry it for another couple of minutes or till the onion becomes transparent. Add in the chopped tomato and cook it till mushy.

• Now add in the chopped eggplant cubes and saute it till the eggplant changes the color.At this stage add in the spice powders and salt,give it a mix.Sprinkle around 1/4 cup of water and cook it covered in a medium flame till the eggplants get tender.

• Once the eggplants cooked add in the cooked field beans and mix it well.Simmer it for couple of minutes and stir in in between. Finally sprinkle the chopped coriander leaves and put off the flame.Mix it well.

• Serve it with rice or roti.

• The amount of chilly powder can be used according to personal preference.
• If you are using the small round eggplant then slice it lengthwise.
• A tsp of ginger&garlic paste can also be used.

Enjoy...............................................................

Check out my fellow blogger participating in Blogging Marathon #57.

Sumber http://www.naliniscooking.com