Carrot Beans and Peas Poriyal

Starting the 3rd week of blogging Marathon #90 with everyday lunch/dinner recipes.Being a rice eater most of our weekday lunch or dinner would be a simple South Indian cooking.As kids's prefer to eat rice once in a day, I do a veggie poriyal and some sambar or kuzhambhu variety.

For day 1,I sharing a poriyal recipe with mixed veggies and green lentil(moong dhal).I make this poriyal whenever I have a small portion of those veggies.It pairs very well with sambar spicy kuzhambhu varieties.This recipe is a no onion-garlic version and all the veggies are homegrown.

                                                                      

                                                            

                                                                             Carrot,Beans and Peas Poriyal 

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   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Beans (finely chopped)	1 cup
Carrot (finely chopped)	1/3 cup
Green peas/pacahi pattani(fresh or frozen)	1/2 cup
Green chilly/pachamilagai	2(slit lengthy)
Moong dhal/paasiparuppu	2 tbs
Coconut(grated)	3 tbs
Red chilly powder/milagai podi	1/8 tsp
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Red chilly/varamilagai	1 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Soak the moong dhal in water for 10 minutes,meanwhile chop the veggies and keep it aside.Once the moong dhla is soaked for 10 minutes,drain the water,set it aside.

• Now keep a pan on the stove top with 1/2 cup of water.To this add the soaked moong dhal and cook it for a minute.Now add the fresh green peas and cook it for a minute.

• Add in the remaining veggies,salt,red chilly powder and green chilly.Mix it well and cook it covred in a medium flame for 5-6 minutes or until the veggies are cooked.

•  Now add in the grated coconut and mix it well.Now in a separate pan add the oil and do the tempering and add it to the veggies.Mix it well and put off the flame.

• Serve it along with rice and kulambhu.

• Since I wanted the dhal to be slightly mushy,Soake it for 10 minutes.If you want it to be separated then no need to soak.
• Finely chopped shallots can also be added in the tempering.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

Sumber http://www.naliniscooking.com

Quinoa and Soya Kheema Cutlet

As a part of Protein rich dishes in mega marathon edition,today I am sharing a protein packed cutlet with soya kheema and quinoa.

This cutlet is a perfect party starter/snack as such or a wholesome meal when it is served with bun ansdsome veggies.

The best part of these cutlets are it can be made in bulk and freeze it for future use.I made those patties and store it in the ziplock bags.Whenever needed,just thaw it and shallow or deep fried.

To cut down the calories here I shallow fried the cutlets and served it with bun for our dinner.It was a quiet filling and comforting meal for us.With no further delay,lets move on to the recipe................

                                                        

                                                                                 

                                Quinoa and Soya Kheema Cutlet                                                         

                               

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   Basic Information

   Preparation time 15 minutes
   Cooking time 30-35 minutes

   Makes 10

  Ingredients

Ingredient	Quantity
Quinoa(uncooked)	1/4 cup
Soya Chunks	1/2 cup
Potato(boiled)	2(medium size)
Green chilly/pachamilagai	1-2(finely chopped)
Mixed veggies(carrot,beans,green peas)	3/4- 1 cup(finely chopped)
Red chilly powder/milgai podi	1 tsp
Garam masala powder	1/2  tsp
Turmeric powder/manjal podi	1/4 tsp
Ginger/inji(grated)	1 tsp
Cumin seeds/jeeragam	1 tsp
All purpose flour/maida	2 tbs
Bread Crumbs	3/4 - 1 cup
Salt	to taste
Oil	1/4 cup

   
Method 

• Cook the potatoes in a pressure cooker for 2 whistles and peel the skin and mash it well.Keep it aside.

• Wash and rinse the quinoa couple of times in water and keep it aside.Now heat 3/4 cup of water in a sauce pan with a pinch of salt and a tsp of oil.Once the water boiled add in the washed quinoa and cook it in a medium flame,till the sprout strings are visible.Keep it on the flame till the moisture evaporates.Fluff it with a fork and set it aside.

• While the quinoa is cooking,cook the soya chunks in boiling water with a pinch of salt.Once its cooked put off the flame and rinse the soya chunks in the cold water for couple of times.Squeeze all the water and pulse it in a blender to bit fine paste.

• Heat 2 tsp of oil in a pan and crackle the cumin seeds,add in grated ginger.Now add the finely chopped veggies and green peas.Saute it well and sprinkle some water and let it cook.Once its cooked slightly mash the green peas and veggies.Add in the spice powder and salt.Mix it well and put off well.

• Now in a wide bowl take the mashed potato,quinoa,soya kheema,cooked veggies,chopped coriander leaves.Mix it well.Now take a lemon size of the mixture and made it into desired shape or flatten it to a disc and keep it aside.

• Now take all purpose flour and a pinch of salt,mix it with couple of  tbs of water.Dip the flatten disc in the batter and roll it in the bread crumbs.

• Heat  a pan with a tbs of oil and drop the rolled disc in the oil and shallow fry it both sides till golden.Remove it  and drain it on a paper towel.Continue for the rest in the same way.

• Serve it with ketchup.

• There should not be any moisture in the soya kheema and cooked quinoa.
• If the mixture is slightly watery then add couple of tbs of rice flour,to get  a nice consistency.
• The cutlets can be shallow fried or deep fried.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Lemon rice - Version 2/Lemon rice with Carrot and Black eye beans

After couple of months break,I am participating in Blogging Marathon.Entering the 3rd week of the blogging marathon 77th edition with picnic hamper theme.

For day 1,I am sharing an evergreen lemon rice with a twist.When it comes to packing some rice dishes for travel or picnic,my option would be lemon rice.As the preparation is very easy and my kids like lemon rice,I prefer to carry it for lunch.

But today's version is different one with veggies and legumes.Here I used carrot and black eye beans.As the rice has veggies and legumes there is no need of any special accompaniment for this rice.Off to the recipe..........

                                                                    

                                                            
                                    Lemon Rice  /Lemon rice Version -2

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   Basic Information

   Preparation time 10 minutes
   Cooking time 25 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Cooked rice(basmathi or sonamasoori)	2.5-3 cups
Black eye beans(cooked)	1/2 cup
Carrot(finely chopped)	1/4 cup
Coconut/Thengai(grated)	2-3 tbs
Curry leaves/karivepillai	a sprig
Coriander leaves	as needed
Lemon juice	2-3 tbs
Green chilly(finely chopped)	2-3
Shallot/chinna vengayam(finely chopped)	4-5
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Oil	1.5 tbs

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Cashews/mundiri(broken)	2 tbs
Red chilly/varamilagai(broken)	2
Asafoetida/perungayam	a pinch

  

  Method 

• Take the cooked rice in a plate and separate the grain and add in a tsp of oil.

• Meanwhile in a pan take the oil  and do the tempering with mustard seeds,channa dhal and urad dhal.Add the cashews and asafoetida,fry it for a 30 seconds.Add in the red chilly,green chilly and curry leaves.

• Add in the chopped onion and saute it for 30 seconds.Then goes in the chopped carrot and saute it for a minute or two.Add in the grated coconut,turmeric powder and salt,mix it for a minute.

• At this stage add in the cooked black eye beans and mix it well.Let it be on the flame for a minute,put off the flame.Add in the lemon juice and mix it well.

• Add in the cooked rice and mix it well till everything blends well.Add in the chopped coriander leaves.

• Serve it with pickle or chips

• The amount of lemon can be altered depending on the sourness of the lemon.
• Roasted peanuts can also be added along with cashews.
• Instead of black eye beans.chickpeas or mung beans can also be added.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Sumber http://www.naliniscooking.com

Punjabi Mini Thali - Green Peas Masala

For day 2 themed under the Thali in Blogging Marathon#74 edition is a mini Punjabi thali.
Punjabi cuisine is the most likely Indian cuisine among my kids.As most of their favorite dishes in this cuisine.
When I wanted to share the Punjabi thali,decided to do an elaborate one.But due to other personal work, I made a mini thali.

The mini thali has

1.Butter naan
2.Matar/green peas Masala(recipe follows)
3.Jeera rice
4.Dhal
5.Raitha with onion,carrot and tomato
6.Punjabi PanchrangaaPickle(store bought)
7..Gajar ka Halwa/Carrot halwa
8.Sweet lassi

I often make this creamy green peas masala  to pair up with either rotis or naan.This recipe of green peas masala tastes good even without cream and milk.Since I had some cream I used it for just garnishing sake.Lets move on to the recipe............

                                                                      

                                                            

                                                                         Green Peas Masala- Dhaba Style

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   Basic Information

   Preparation time 15 minutes
   Cooking time 45 minutes

   Serves 3-4 (generously)

  Ingredients

  

Ingredient	Quantity
Green peas/pachai pattani	1.25 cups(fresh /frozen
Onion( finely chopped)	1 medium size
Ginger&garlic paste	1.5 tbs
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	3/4  tsp
Coriander powder/dhaniya podi	1 tsp
Garam Masala powder	1/4 tsp
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Oil	3 tbs
Dried fenugreek leaves/kasoori methi	1 tsp
Fresh cream(for garnishing)	as needed

 
To saute and grind to fine paste

Ingredient	Quantity
Onion	1 medium size
Tomato	2 -3(medium size)
Cashews	1 tbs(broken)
Clove/lavangam	2
Cinnamon	1/2 inch

  

   Method 

• Cook the green peas in a MW or open pot till it becomes tender.

• Now take a tbs of  oil in a pan.To this add the,cinnamon,clove,once its crackle add in the cashews and onion.Saute it with pinch of salt till onion turns transparent.Add in the chopped tomatoes and cook it until mushy.Put off the flame and grind it o a fine paste,keep it aside.

• Heat a pan with the remaining oil and crackle the cumin seeds.Add in the finely chopped onion and saute it until golden.Now add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the red chilly powder,coriander powder,turmeric powder and salt.Mix it well.

• Now add in the ground paste and fry it for a minute.Add around a cup of water and cook it covered for 5 minutes.Stir in couple of times in between to avoid burning.At this stage add the cooked green peas.

• Let it simmer for another 2-3 minutes or till the oil separates.Now crush the dried fenugreek leaves in between the palm and add it to the masala.Also sprinkle the garam masala powder and mix it well.Cook it for a boil and put off the flame.Add the chopped coriander leaves.

• Garnish it with fresh cream and serve it  with naan,phulka or paratha.

• A tsp of butter can also be added along with oil for extra rich taste.
• Use ripe tomatoes to get a nice taste.
• A tsp of tomato ketchup can also be added along with kasori methi and garam masala powder.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Sumber http://www.naliniscooking.com

Mixed Vegetable Uthappam

Today's recipe for Cooking Carnival in Blogging Marathon #68 is a uthappam topped with mixed vegetables.I usually make uthappam with the dosa batter.But a friend of mine makes a different batter for uthappam and it comes out very good and get a very nice color.Also the vegetables for the topping needs to be chopped very finely.But it can be sauteed in a tsp of oil for couple of minutes and used for the topping.Let's move on to the recipe......

                                                             

                                         

                                                                              

                                                          Mixed Vegetable Uthappam

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   Basic Information

   Preparation time 35- 40minutes
   Soaking time 3-4 hours

   Fermentation time 8-10 hours

   Cooking time 2-3 minutes/uthappam

   Makes 12-14 

  Ingredients

   For the batter

  

Ingredient	Quantity
Idly rice or pulungal arisi	1 cup
Raw rice/pacharisi	1 cup
Urad dhal/uluthamparuppu	5 tbs
Toor dhal/thuvaramparuppu	2 tbs
Channa dhal/kadala paruppu	1 tbs
Fenugreek seeds/vendhayam	1 tsp
Salt	1.5 tsp
Water	to grind

  For the topping

Ingredient	Quantity
Onion(finely chopped)	2-3 (medium size)
Carrot (grated)	1/2 cup
Beans(very finely chopped)	1/4-1/2 cup
Tomato(finely chopped)	2 -3(medium size)
Green chilly/pachamilagai	5-6
Coriander leaves(finely chopped)	3-4 tbs
Oil	as needed to cook uthappam

   

 Method

• Soak  both rice and dhals,fenugreek seeds together for 3-4 hours.After soaking Drain the water completely and grind it in a blender or wet grinder till its fluffy and fine paste.Transfer it to a bowl and add salt.Mix it well,keep it in a warm place for 8-10 hours or overnight for fermentation

• Next day or after the fermentation mix the batter well and take the required amount of batter to make dosa.Adjust the consistency with water.

• Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread to a thick circle.

• Now sprinkle the vegetables on top the batter and sprinkle some oil.Let it cook for a minute or two.

• Flip it to the other side  and cook it for a minute,then remove it from the griddle.

•  Serve it  with  coconut and sambar.  

• The batter consistency is very important to get a nice uthappam.It should not be too thick or thin.
• While pouring the batter on the griddle,the flame should in medium.
• Top the vegetable on the uthappam as soon as the batter is spread.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com