Poricha Kulambhu and Announcing Vegan Thursday

We a group of food bloggers started a new event and named it as Vegan Thursdays, this event starts from today. The main motto of this event is to share vegan dishes from any cuisine. Most of our Indian foods are vegan, obviously most of our daily routine foods we make or eat are vegan without our knowlegde. 

Veganism means abstaining from the use of animal products. Vegan peoples don't use dairy products,eggs,and any other animal derived substances like honey in their cooking.So we a bunch of food bloggers will be showcasing our vegan foods during thursdays, this event will held twice a month. We will be posting the first week's thursday and last week's thursday of every month. This Vegan Thursday dont have any theme and the choice of the recipes prepared by each blogger being part of this event depend upon their choice.

Anyone interested in joining us, please leave your email id in the comment section and we will contact you.

Do Check my friends recipes who participating in  Vegan Thursday.

1) Sangee
2) Manjula
3) Vardhini 
4) Viji
5) Divya
6) Priya 

Today I am sharing a traditional South Indian delicacy,Poricha Kulambhu which goes very well with rice.Poricha kulamhu can be made with and without dhal,today's recipe is going to be the later one.This kulambhu can be made with mixed veggies such as bringal,drumstick,potato,field beans and broad beans.In summer especially my mom makes this kulambhu with drumstick only and now off to the recipe...........................

Ingredients

Ingredient	Quantity
Small round eggplant/kathirikkai(sliced length wise)	2-3nos.
Drumstick/murungaikkai	10 (2 inch pieces)
Broad beans/avaraikkai	10-15nos.(cut into 2 pcs.)
Onion(chopped)	1no.(medium size)
Tomato(chopped)	2nos.(small size)
Chilly powder/milagai podi	11/2tsp
Coriander powder/dhaniya podi	21/2tsp
Turmeric powder/manjal podi	1/4tsp
Coriander leaves(chopped)	2tsp
Salt	to taste
Oil	2tsp

To grind

Ingredient	Quantity
Coconut/thengai(grated)	1/3cup
Cumin seeds/jeeragam	3/4tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/ulutham paruppu	3/4tsp
Cumin seeds/jeeragam	1/4tsp
Asafoetida/perungayam	a generous pinch
Curry leaves/karivepillai	1 sprig
Oil	1tsp

Method

Heat a pan with 2 tsp of oil and saute the onions till transparent,then tomato.Once the the tomato becomes mushy,add the drumstick and broad beans and saute till for a minute or two.

Then add the sliced eggplant and fry it for a minute follows the chilly powder,coriander powder,turmeric powder and salt.Mix it well and add 11/2 cups of water,let it boil till the vegetables are cooked almost.

After the vegetables are cooked almost add the coconut paste and half cup of water.Boil it till the raw smell disappears.In a a pan do the tempering separately and  add it to the kulambhu and mix it.

Serve with  rice and vegetable poriyal,pappads.

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

• Here I used the frozen drumsticks so cooked it in the microwave for 5 minutes and used.
• Other veggies such as field beans,raw banana and potato can also be used.
• After adding the coconut paste do not cook it for a long time.

Sumber http://www.naliniscooking.com

Rajma/Red Kidney Beans Biriyani

For the final day of blogging marathon #27 I am sharing you a healthy,protein packed biriyani with the red kidney beans/rajma.
The recipe I got it from a cookery show and the original recipe is with chickpeas/channa but for a change I tried it with rajma.Now off to the recipe..................................................

Ingredients

Ingredient	Quantity
Basmathi rice	1cup
Rajma/red kidney beans(soaked)	1cup
Onion(thinly sliced)	2nos.(medium size)
Tomato(finely chopped)	2nos.(medium size)
Mint leaves(chopped)	fistful
Coriander leaves(chopped)	fistful
Yogurt/curd/thayir	3tbs
Salt	11/2tsp
Oil	3tbs
Hot water	11/2cups

To Grind

Ingredient	Quantity
Ginger/inji	1inch pice
Garlic/poondu	5 cloves
Green chilly	2nos.
Red chilly powder/milagai podi	1tsp
Coriander powder/dhania podi	11/2tsp
Cloves/lavangam	4-5nos.
Cinnamon/pattai	1 inch piece
Cardamom	1no.

Method 

Cook the rajma in a pressure cooker for 2 whistles with a pinch of salt,it should not be mushy.Meanwhile grind the ingredients given to grind to a fine and smooth paste.Soak the basmathi rice in water for 20 minutes.

Start by heating the pressure pan with oil and saute the onion till translucent then add the ground paste.Saute it till the raw smell disappears.

Now add the yogurt/curd,chopped mint and coriander leaves,saute it for a minute.Then add the cooked rajma and mix it well.

At this stage add the chopped tomato,salt and cook it mushy.Add the rice and fry it for a minute.

Add the hot water.Let it boil,close the pan and cook it for one whistle in a medium flame.Then keep it in a low flame for 5 minutes.Remove the lid,once the pressure subsides and fluff it with a fork.

Rajma biriyani is ready.Serve it with raita.

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

• Do not cook the rajma for a long time otherwise it will turn mushy.
• Instead of cooking it in a pressure cooker,it can be cooked in an open pot also.

Check out my fellow bloggers participating in Blogging Marathon#27.
Also linking to Only-Legumes event happenings my space started by Pari of Foodelicious.

Sumber http://www.naliniscooking.com

Green Peas and Cabbage Vada

Today I am sharing you a recipe from my friend Sangee's space and made this for the first time.The vadas came out crispy and tastes excellent which is perfect for evening snack or a party starter.Here goes the recipe...........................................

Ingredients

Ingredient	Quantity
Green peas/pattani	11/2cups
Channa dhal/kadalaparuppu	1/4cup
Green chilly	4-5nos.
Garlic/poondu	4 cloves
Ginger/inji	1 inch piece
Fennel seeds/sombhu(chopped)	11/2tsp
Coriander leaves(chopped)	2tbs
Cabbage(shredded)	1/2 cup
Onion(finely chopped)	1no.(medium size)
Salt	to taste
Oil	as needed for frying

Method

• Soak the green peas for 7-8 hours or overnight and channal dhal for 2 hours.Drain the water completely after soaking.
• In a mixie jar take the ginger,garlic,green chilly,fennel seeds and the soaked peas,pulse it for a minute.Now add the soaked channal dhal and grind it coarse.
• Transfer the ground paste to a bowl,to this add the chopped onion,curry leaves,coriander leaves and shredded cabbage,mix it well.
• Heat the oil in a medium flame.Take a small lemon size ball of batter and flatten in between the palms and drop it in the oil.
• Fry it till both the sides get golden and crisp,drain it on a kitchen towel.
• Serve it with ketchup.

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

• Do not grind the batter to a fine paste,it should be little coarse to get a nice crispy vadas.
• Add 2 tbs of soaked channa dhal without grinding.

For the Garnishing

 Peel the skin of the carrot and peel into long strips.Then slightly trim the strip with a scissors.Cut diagonally into a small diamond shape as shown.

Cut diagonally into a small diamond shape as shown.Arrange it however you want.

Check out my fellow bloggers participating in Blogging Marathon#27.
Also linking to Only-Legumes event happenings my space started by Pari of Foodelicious.

Sumber http://www.naliniscooking.com

Curd Rice and Some Garnishing Tips

We are entering into the 4 th week of Blogging Marathon and the theme is Miscellaneous and supposed to share some kitchen basics,crafts and garnishing.
Today I am sharing a very simple and comforting food apt for summer and some garnishing tips to make the food more appealing.
Friends I am not a professional food stylist,here I am sharing you the garnishing which I do it to take a decent photos.
I always feel a simple food looks more gorgeous and tempting with garnishing..Now off to the recipe......

Ingredients

Ingredient	Quantity
Raw rice/Pacharisi	1cup
Milk	1cup
Curd/yogurt/thayir	1/2cup
Green chilly(finely chopped)	2no.
Red chilly/varamilagai	1no.
Ginger/Inji(finely chopped)	1tsp
Raw mango/maangai(finely chopped)	2tsp
Carrot(grated	2tsp
Coriander leaves(chopped)	1tsp
Curry leaves(chopped)	1 sprig
Mustard seeds	1/2tsp
Asafoetida/perungayam	a generous pinch
Salt	to taste
Oil	2tsp

Method 

1. Cook the rice in a pressure cooker with 21/2 cups of water for 3-4 whistles.The rice should be soft and mushy. 
2. Mash the cooked rice with the ladle and add the salt,milk and to it,mix it well. 
3. Heat a pan with oil and do the tempering with mustard seeds then add the red and green chillies,asafoetida,curry leaves and corianader leaves. 
4. Finally add the ginger and raw mango stir it once and put off the fire. 
5. Add this to the rice and mix it well till everything blends. 
6. Garnish it with grated carrot and fried curd chilly. 
7. Serve it with pickle. 

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

How to Garnish

Things needed for garnishing

Ripe red chilly-1no.
Green chilly-1no.
Coriander Stem/stalk-2nos.
Coriander leaves-few
Raw mango slice-1no.

Method

Take the coriander stems and take out the leaves and keep it aside.Now remove the stalk of the chilly carefully and insert a tooth pick in the bottom and remove it.In the hole carefully insert the coriander stem and set it aside.

Now take the mango and peel the skin with the peeler and with the help of the peeler,peel the mango to two inch slice.

Now carefully with the help of scissors cut the mango slice to a leaf shape,then make small slits in the end of both sides.Arrange this on a plate as shown.

Keep the curd rice in a bowl and place it on the plate on the other side of the plate.

Check out my fellow bloggers participating in Blogging Marathon#27.

Sumber http://www.naliniscooking.com

Kesar Pista Kulfi/Saffron and Pistachios Ice cream

For the final day of blogging marathon #27 under the theme I made kesar pista malai kulfi,I have already posted mango kulfi which is a hit in my family.
Today I wanted to try the kesar pista kulfi using condensed milk and evaporated milk instead of condensing the regular milk.
Use of condensed milk reduces the cooking time as well as makes the kulfi more tastier and rich.Now off to the recipe................................

Basic Information

Ingredients
 

Ingredient	Quantity
Evaporated milk	11/2cups
Sweetened Condensed milk	3/4cup
Milk	1/2cup
Milk powder	1/4cup
Pistachios(coarsely ground)	2tbs
Cardamom powder	1/4tsp
Saffron threads	10-12

Method

Soak the saffron in a tbs of warm milk an mix the milk powder with the remaining milk,set it aside.
In a heavy bottom pan take the evaporated milk,condensed milk and the milk powder mixture,bring it to a boil.Then reduce the flame and simmer it for 15-20 minutes.

Now add the cardamom powder follows the ground pistachios.Finally add the soaked saffron and mix well,put off the fire.Let it cool dowm to room temperature.

Finally add the soaked saffron and mix well,put off the fire.Let it cool dowm to room temperature.

After cooling fill it in a kulfi or popsicle mould,cover it with the lid and keep it in the frezeer for atleast 8 hours or overnite or till it becomes firm.

Remove it from the mould by running under the warm water to loosen the kulfi,serve it immediately.

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

• If you don't have popsicle mould  fill it in a condiment cup or paper cup and cover it with a foil after 2 hours of freezing insert the ice cream stick to it ad freeze it again.
• The amount of sugar in the condensed milk is enough but if you want add some sugar while boiling.
• While pouring in the mould mix the mixture every time and  pour it otherwise the nuts and cardamom powder settle in the bottom.

Check out my fellow bloggers participating in Blogging Marathon#27.

Sumber http://www.naliniscooking.com