Cauliflower and Chickpeas(channa) Kurma

This is my mom's recipe which goes very with almost everything such as roti,paratha,rice and pulao.Whenever we have get together or guests this one will be in her menu,if cauliflower is not available she replaces it with either potato or soya chunks.This is a creamy and delicious kurma with coconut base and coconut paste needs to be finely ground to get a creamy texture.Here goes the recipe..............................

Ingredients

Ingredient	Quantity
Cauliflower florets	2cups
Chickpeas/channa(cooked)	1cup
Onion(thinly sliced)	1no.(medium size)
Garlic(thinly sliced)	3 cloves
Tomato	2-3nos.(
Green Chilly(slit)	3nos.
Coriander leaves(chopped)	2tbs
Curry leaves(chopped)	1 sprig
Mint leaves(optional)	10-15 leaves
Chilly Powder/milagai podi	11/4tsp
Coriander powder/dhaniya podi	1tsp
Turmeric powder/manjal podi	1/8tsp
Garam masala powder	1/4tsp
Lemon juice	1tsp
Salt	11/2tsp
Oil	1tbs

For the seasoning

Ingredient	Quantity
Cloves/lavangam	4-5nos.
Cinnamon/pattai	2 inch piece
Bay leaf	1no.
Star anise	1no.
Fennel seeds/sombhu	1/4tsp
Green Chilly(slit)	3nos.
Coriander leaves(chopped)	2tbs

To grind

Ingredient	Quantity
Coconut(grated)	1/2cup
Cashews	3nos.

Method 

1. Put the cauliflower florets in the boiled water along with a pinch of salt and drain it.Then put the tomatoes in the boiling water and cook it and after cooling peel the skin,grind it.Grind the coconut and cashews a very fine paste and set it aside. 

2. Heat a pan with oil and splutter the fennel seeds and add the whole garam masala.Saute the onion,garlic and green chillies along with a pinch of salt.

3. Then add the tomato paste and cook it,now add all the powders and stir it for a minute.Add a cup of water and let it boil till the raw flavor goes off. 

4. Add the blanched cauliflower and cooked channa and cook it for couple of minutes then add the finely ground coconut paste and cook it for 3-4 minutes or till the raw smell disappears and becomes thick.

5. Finally add the chopped coriander leaves and lemon juice and mix it well. 

6. Kurma is ready.Serve it with roti or pulao.

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

• Instead of coconut paste thick coconut milk can be used.
• Do not use store bought tomato puree and the ground tomatoes give the creamy consistency.
• The cooked chickpeas can be replaced with green peas.
• Adding the mint leaves is purely optional but gives a nice flavor.
• The kurma becomes thick on cooling so adjust consistency,if it is too thick add hot water with a pinch of salt.

Sumber http://www.naliniscooking.com

Chicken Drumstick Fry

Most of our weekend lunch or dinner is non-veg,depending on the availability of ingredients it will be either a simple Chicken fry and rasam or Chicken Pulao and Chicken Curry.
Last week my kiddo was down with flu and cold wanted to give some chicken soup.As we make the chicken soup with boned chicken  got a big pack of chicken drumstick which is more for 3 of us.After making the soup for couple of days wanted to try something  with the remained drumsticks but not in a mood to make biriyani or Tandoori chicken.Suddenly got the idea of making fry with it which I had it in my sister's place last time to pair it with rasam for dinner.It was a so delicious and the chicken was cooked perfectly and made in less than 30 minutes.The only thing is chicken needs to be marinated for atleast 4-5 hours.I marinated the chicken in the morning and made it in the evening,now on to the recipe....................

Ingredients

Ingredient	Quantity
Chicken drumstick	5-6nos.
Onion	1no.(medium size)
Tomato	1no.(medium size)
Ginger&garlic paste	1tsp
Green chilly(slit)	3nos.
Curry leaves	2 sprigs
Coriander leaves/Cilantro(chopped)	2tbs
Coriander leaves(chopped)	2tbs
Salt	1/4tsp
Oil	3tbs

For marination

Ingredient	Quantity
Ginger&garlic paste	2tsp
Red chilly Powder	2tsp
Coriander powder	2tsp
Garam masala powder	1/2tsp
Yogurt/curd	2tbs
Salt	11/2tp

Method

• Wash and clean the chicken and make 4-5 slits with a sharp knife on the chicken so that the marinade gets absorbed well.
• Mix the given ingredients given for the marination in a bowl and rub it well to the chicken pieces.Let it rest in the refrigerator for 4-5 hours or overnight.
• Heat a pressure pan with 2tbs of oil and saute the onion along with green chilly,curry leaves then add the ginger&garlic paste.Fry it till the raw smell disappears.
• Now add in tomato and the salt cook it mushy,once the tomato is cooked add the marinated chicken,mix it well.
• Stir it for a minute to get everything blends well,close it the lid and cook it for a whistle.
• Now heat a dosa griddle or wide mouth pan add the remaining oil,add the cooked chicken pieces along with masala and roast it till it becomes dry.
• Finally add the chopped coriander leaves.
• Chicken fry is ready.
• Serve it with pulao or rice and rasam.

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

• The amount of chilly powder given is for the spicier side,if you want milder version reduce the amount.
• This fry can be done in an open cooking method,it takes little more time and needs more oil to cook,to cut down the oil I made in the pressure pan.

Sumber http://www.naliniscooking.com

Mixed Vegetable Masala Pasta(Indian Style)

My kiddo loves pasta,but he doesn't like to it for lunch box if it is loaded with cheese and pasta sauce.When it comes to lunch box he prefers this one and I make it for our dinner whenever I feel lazy to cook.Here goes my recipe for Indian style masala pasta....................

Ingredients

Ingredient	Quantity
Pasta	1cup
Onion(sliced)	1no.
Tomato(finely chopped)	1no.
Mixed veggies(carrot,beans,capsicum)	1cup(cut into strips)
Ginger&garlic paste	1tsp
Green Chilly(chopped)	2nos.
Coriander leaves(chopped)	2tbs
Red chilly powder	1/4tsp
Coriander powder	1/4tsp
Garam masala powder	1/8tsp
Turmeric powder	1/8tsp
Tomato Ketchup	1tbs
Salt	to taste
Olive Oil	1tbs

Method

                         Cook the pasta in a boiling water till it gets soft and cooked.Drain the excess water and keep it aside.
Heat a pan with oil,saute the onion and green chillies till the onion becomes transparent,add the ginger and garlic paste.

Then goes in the veggies.Stir it well until the veggies become tender,now add the tomato cook it mushy.

Add in all the powders and salt,give it a mix.Now add 2 tbs of water cook it covered partially.Once it becomes thick add the cooked pasta and mix it well,keep it in a medium flame for a minute or two.

Finally add the coriander leaves and tomato ketchup and mix it.

Yummy Masala Pasta is ready.

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

• Here I used the fusilli pasta you can use any shape.
• Adding tomato ketchup is purely optional,I add this one only for my kiddo.
• The amount of red chilly powder can be increased according to preference.

Click here to check my blogger buddies recipe for Blogging Marathon#24.
Linking this to Kid's Delight-Lunch box recipes hosted by PJ of Seduce your Taste Buds,started by Srivalli.



Sumber http://www.naliniscooking.com

Green Peas and Potato Pulao

This is a simple yet quick to make one pot meal which is a milder version suits for kids lunch box doesn't need of much masala.
My boy doesn't like rice varieties much for his lunch box so weekly once only takes either this rice or carrot rice along with some potato chips and veggie chips.Here is my version of delicious rice.

Ingredients

Ingredient	Quantity
Basmathi rice/Ponni raw rice	1cup
Onion(finely chopped)	1no.(medium size)
Potato(small cubes)	1no.(medium size)
Green peas(frozen/fresh)	1/2cup
Green chilly	2nos.
Red chilly powder	1/2tsp
Garam masala powder	1/4tsp
Coriander leaves(chopped)	2tbs
Cashews	5-6nos.(optional)
Salt	to taste
Oil	1tbs

For Tempering 

Ingredient	Quantity
Cloves/Lavangam	4nos.
Cinnamom/pattai	1 inch piece
Cardamom/ellakai	1no.
Bay leaf	1no.
Star anise	1no.
Cumin seeds	1/2tsp

Method
Wash the rice and cook it in a pressure cooker or electric cooker with a pinch of salt and a tsp of oil.Once it is done separate the grains and keep it aside.
Heat a pan with oil and splutter the cumin seeds and add the whole garam masala.Then add the green chillies and cashews,fry it for a minute,saute the onion till transparent.

Now add the cubed potato,green peas and give it a mix.Add the powders,salt and sprinkle some water and cook it for 2-3 minutes or till the potato is cooked.

Finally add the coriander leaves and stir it,turn off the flame.To this mixture add the cooked rice and mix it well gently till everything gets blend well.

Rice is ready.
Serve it with a vegetable fry and chips or onion raita.

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

• The rice can be cooked separately or it can be add to the masal and cook it in the pressure cooker for a whistle.
• As I ran out of frozen peas I used the soaked dried peas and cook it in the pressure cooker for a whistle.

Click here to check my blogger buddies participating in Blogging Marathon #24.
Linking this to Kid's Delight-Lunch box recipes hosted by PJ of Seduce your Taste Buds,started by Srivalli.
Sumber http://www.naliniscooking.com

Spinach and Paneer/Palak Paneer Stuffed Paratha-Easy Kid's Lunch box Recipe

Today is the first day of Blogging Marathon #24 for week 4 and the theme I chose is Kids Lunch Box recipe.Being a mom of 7 years old picky eater,packing a nutritious lunch box which suits for his taste buds is really challenging for me.He always wants his lunch box to be mess free and it should be a fusion recipe.
Recently found out he has a liking towards paneer and spinach stuffed samosas,so wanted to try this combo.One such thing he loves to take for lunch box is stuffed paratha smeared with tomato ketchup.So I experimented the stuffing with his favorite paratha and the end result was a super hit.He surprised me with an empty lunch box and said that it was so delicious.Here goes the recipe...............  

Ingredients

For the outer covering

Ingredient	Quantity
Wheat flour	2cups
Oil	1tbs
Salt	3/4tsp
Water	to knead
Oil or ghee	for brushing the parathas

For the stuffing

Ingredient	Quantity
Spinach/palak(finely chopped)	2cups (tightly packed)
Paneer(grated/crumbled)	1/2cup
Ginger(grated)	1tsp
Red chilly powder	1/2tsp
Garam masala powder	1/4tsp
Cumin seeds/jeeragam	1/2tsp
Aamchur powder	1tsp
Turmeric powder/manjal podi	1/2tsp
Coriander leaves/cilantro	2tbs(finely chopped)
Salt	to taste
Oil	2tsp

Method

• Mix in wheat flour,salt and oil in a bowl,slowly add the water and knead into a stiff dough.Cover the dough and let it rest for 30 minutes.
• Meanwhile prepare the stuffing,heat a skillet with oil and crackle the cumin seeds,add the grated ginger and add the finely chopped spinach and saute it for a minute.Drain the excess water in the cooking process. Now add the powders,salt and mix it well so that everything gets blend and cook it for a minute or two.
• Finally add the paneer and coriander leaves and put off the flame.Set it aside,let it cool completely.
• After cooling divide into equal portions and also divide the dough into equal portions.
• Flatten the dough into 3' disc and keep the stuffing and seal it.On a floured surface roll it into 6-7 inch paratha of desired thickness.
• Cook it on a hot griddle both sides till golden color and spots appear,brush it with oil or butter or ghee according to your preference.
• Serve it raitha,pickle,ketchup or curry of your choice.

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

• Do not cook the stuffing for a long time after adding the paneer.
• It is necessary to drain the water while cooking the spinach otherwise the stuffing would be watery.
• If the stuffing is watery add a tbs of thin poha(rice flakes) to absorb the moisture.
• Try to use the fresh spinach as the frozen spinach tends to leave lot of water.
• As I made it for my kid,didn't use green chillies if you want you can add finley chopped chilly along with ginger.

Check out fellow bloggers participating in Blogging Marathon#24.


Sumber http://www.naliniscooking.com

Tomato Chutney-Side Dish For Idly and Dosa

Today's recipe is a simple spicy and tangy chutney,a good accompaniment for idly and dosa which is one of my favorite.The juicy tomatoes are sauteed along with green chillies for spicy and flavored with garlic makes the chutney delicious.
As the weather is cold day by day here,especially since monday it is terrible cold(14 F) not feeling to cook anything special,but the taste buds wanted something spicy and hot.
To satisfy the cravings I made this chutney and enjoyed along with the idly for breakfast.Here goes the recipe....  

Ingredients

Ingredient	Quantity
Tomato	3nos.(medium size)
Green Chilly	6-7nos.
Garlic/poondu	3 clove
Tamarind(optional)	blueberry size
Salt	11/2tsp
Oil	1tbs

For the Tempering

Mustard seeds/kadugu	1/2tsp
Urad dhal/Uluttham Paruppu	1tsp
Curry leaves(chopped)	few leaves
Oil	1tbs

Method 

                Finely chop the tomatoes and garlic,slit the green chillies.Start by heating the pan with oil and saute the green chillies and garlic.Then add the tomatoes.

Cook it till the tomatoes get mushy.Once it turned mushy and cooked well turn off the flame and add the tamarind if you are using.Let it cool down completely. Blend it well in blender along with salt to a fine paste.Heat a pan with oil and do the tempering and add the ground chutney to it.No need to cook.

Spicy and tangy tomato chutney is ready.

Serve it with fluffy idly or dosa.

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

• The chutney will be in the spicy side as we like to have it spicy with idly.
• Use of green chillies and garlic makes the chutney more flavorful,do not use the red chilly.
• Adding the tamarind is purely optional if the tomatoes are sour enough then no need of it.

Sumber http://www.naliniscooking.com