Urulaikilangu Kurma/Potato Kurma/Aloo Kurma

Another session of Blogging Marathon has started for this week I have chosen pressure cooker recipe as theme.
Pressure cooker is one such boon to every women as it saves the time and food can be cooked in no time.Not only saves time it also saves the fuel too,I can't imagine my cooking without a pressure cooker.
Today's recipe is flavorful and slightly spicy kurma with the potatoes,a perfect accompaniment for roti,parotta and ghee rice.This recipe can be made in open method also but making in pressure cooker makes it easier without compromising the taste.Her goes the recipe...................

Basic Information

Preparation time - 10 minutes
Cooking Time - 20 minutes
Serves- 3-4

Ingredients

Ingredient	Quantity
Potato/urulaikilangu(cubed)	2(medium size)
Onion(finely sliced)	1(large size)
Tomato(finely chopped)	3(medium size)
Turmeric powder/manjal poi	1/4tsp
Coriander powder/dhaniya podi	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli(chopped)	as needed
Thick Coconut milk/thengai paal	1/2cup
Salt	1tsp
Oil	2tbs

Grind to a fine paste

Ingredient	Quantity
Shallots/chinna vengayam	10
Red chilly/vara milagai	4
Green chilly/pachamilagai	4
Garlic/poondu	4 cloves
Ginger/ingi	1 inch
Fennel/sombu	1tsp
Poppy seeds/kasakasa	1tsp
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch

For the tempering

Ingredient	Quantity
Cloves/lavangam	3-4
Cinnamon/pattai	1 inch piece
Star anise	1 petal
fennel seeds/sombu	1/8tsp

Method

Grind the given ingredients to a fine paste in a blender with water as needed and set it aside.

Heat a pan with oil and do the tempering with the given ingredients,add in the sliced onion and curry leaves till transparent.Once the onion becomes transparent add in the ground paste,cook it till the raw smell goes off.

Then goes in the chopped tomaotes,cook it until mushy.Now add the cubed potatoes,coriander powder,turmeric powder and salt.Give it a mix.

Add around 11/2- 2 cups of water,cover it with lid and cook it for a whistle in a medium flame.

Once the pressure subsides,remove the lid and add the coconut milk and cook it for one boil.Finally sprinkle the chopped coriander leaves and put off the fire.

Potato Kurma is ready.

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

• The amount of chillies given is for slightly spicier version so adjust accordingly.
• Do not cook it more than for a whistle otherwise the potatoes get over cooked.
• Here I used the store bought coconut milk,if you are making it at home for 1/2 cup of coconut add 1/4 cup of water and grind it to a fine paste and strain it.

This recipe is off to Tamizhar Samayal Tuesday and Dish it out -Tomato and Garlic Event.

Check out the fellow bloggers participating in Blogging Marathon #35.

Sumber http://www.naliniscooking.com

Paruppu Puttu/Mixed Dhal Puttu

Puttu/Pittu is a breakfast dish popular in both Tamilnadu and Kelera made with proccessed rice flour.But today's version is with mixed lentils  and I have already posted moong dhal puttu.This recipe I adapted from Mallika Badrinath's tiffin varieties cook book.The procedure of the puttu is same as moong dhal puttu but there is slight change in the taste due to addition dhals in equal quantity.Here goes the recipe.................

Basic Information

Soaking Time - 2 hours
Preparation time - 10 minutes
Cooking Time - 20 minutes
Makes - 21/2cups

Ingredients

Ingredient	Quantity
Toor dhal/thuvaram paruppu	1/4cup
Channadhal/kadala paruppu	1/4cup
Moong dhal/paasi paruppu	1/4cup
Boiled Rice/pulungal arisi	1/4cup
Salt	1/8tsp
Sugar/sakkarai	3/4-1 cup
Coconut(grated)	2-3tbs
Cardamom powder/elakkai	1/2tsp
Cashews/mundiri(broken)	11/2tbs
Ghee/nei	2tsp

Method

Soak the dhal and rice together for 2 hours and grind it to bit coarse paste with salt.Use water as needed.The batter should be in idly batter consistency.

Grease the idly plate and pour the ground mixture in each mould of the idly plate and steam it in the pressure cooker or idly steamer till it gets cooked.Take out the cooked dhal idly from mould. Crumble it with sprinkling little water,once it becomes warm(food processor works good) .

Now measure the the crumbled dhal mixture in a cup(tightly packed) and take little less than half a cup of sugar for each cup of crumbled dhal.Make sugar syrup by adding water to single string consistency,add the cardamom powder.Meanwhile in small pan fry the cashews in the ghee and set aside.Add in the crumbled dhal to the sugar syrup.

Mix it well then goes in  grated coconut and fried cashews.Mix it well and keep it in the low flame for a minute.

Paruppu puttu is ready

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

• Instead of sugar jaggery or brown sugar can be used.
• This puttu will be sticky when it is hot,becomes crumbly after cool down.
• Do not keep in the flame not more than a minute after adding everything in the sugar syrup otherwise it will turn hard and rubbery.
• Grinding the dhals in the food processor gives a perfect coarse batter.
• Savory version can be made with this crumbled dhal mixture,just do the tempering with mustard,urad and green chillies.Then add the crumbled dhal mixture,salt and mix it well.Finally squeeze 1/2 lemon.
• I got the dhal crumbles around 21/2 cups so used 1 cup of sugar,the sweetness was perfect for us but if you want u can reduce it but don't add more than one cup.

This recipe is off to Cook Book Challenge #3 December week 1.

Sumber http://www.naliniscooking.com

Thakkali Vengaya Thokku/Onion Tomato Dip

Vegan Thursday,an event happening at 1st and last Thursday of every month started by Priya of Priya's Versatile Recipes.Being today the first Thursday,I am sharing you a vegan recipe.
Coming to the recipe is a thokku/dip made with the key ingredient onion,tomato.Garlic is added to enhance the flavors which brings out a very nice taste also.

This delicious dip/thokku goes very well with idly,dosa,roti and rice even can be used as a spread for sandwich.This thokku is perfect for travel and can be stored for 3-4 days without refrigeration and 10 days in the refrigerator.Off to the recipe...................................

Basic Information

Preparation time 10 minutes

Cooking time 25 minutes

Makes Around 11/2 cups

Ingredients

Ingredient	Quantity
Tomato(finely chopped)	7-8(medium size)
Onion(finely chopped)	1(medium size)
Garlic/poondu(chopped)	10-12 cloves
Red chilly powder/milagai podi	11/2-2tsp
Curry leaves	1 sprig
Mustard seeds/kadugu	1tsp
Fenugreek seeds/vendhayam	1/8tsp
Asafoetida/perungayam	2 pinches
Salt	11/2tsp
Oil	3-4 tbs

Method

Heat a pan with oil and crackle the mustard and fenugreek seeds,add in asafoetida powder.Now goes in the curry leaves,chopped onion,garlic,saute it till it gets a golden color with a pinch of salt.Mix in the chopped tomatoes at this stage and cook it till it becomes mushy with occasional stirring.

Add the red chilly powder and salt,cook it covered for 2-3 minutes.At this stage the thokku will be slightly watery.Reduce the flame and let it cook for another couple of minutes or till the oil separates.Put off the fire.

Store it in a glass container once thokku is completely cooled down.

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

• The amount of chilly powder given is for milder spicy,if you want alter it according to your preference.
• The garlic here I used is fat clove,if its small clove use 15-20 cloves.
• The amount of oil is very important to maintain the shelf life of the thokku,so be generous in the amount of oil.

This recipe is off to Vegan Thursday event started by Priya of Dish it out-Tomato and Garlic event happenings at my space started by Vardhini.

Sumber http://www.naliniscooking.com

Potato and Capsicum Curry (Dry Version)

Today's recipe is a flavorful dry saute with capsicum and potato,an accompaniment for roti or rice.This curry is not only an accompaniment can be used as a stuffing for toast or a roll,for kids lunch box.Try this simple curry and use it how ever you want,now to the recipe......................

Basic Information

Preparation Time 10 minutes
Cooking Time 20 minutes
Serves 2

Ingredients

Ingredient	Quantity
Potato/urulaikilangu(boiled,cubed)	2(medium size)
Capsicum/kudamilagai(cubed)	1(medium size)
Onion(finely chopped)	1(large size)
Tomato	1(medium size)
Garlic/poondu(grated)	1tsp
Ginger/inji(grated)	1tsp
Turmeric powder	1/4tsp
Red chilly powder/milgai podi	3/4tsp
Coriander powder/dhaniya podi	1 tsp
Garam masala powder	1/2tsp
Kasoori methi	1/2tsp
Corinader leaves/kothamalli(chopped)	as needed
Cumin seeds/jeeragam	1/2tsp
Salt	1tsp
Oil	1tbs

Method

Heat the oil and crackle the cumin seeds,saute the onion till transparent,add the grated ginger and garlic.Cook it for a minute,then goes in the chopped tomato,cook it till mushy.

Now add in the chilly powder,coriander powder and salt,mix it well,now add the capsicum cubes and cook it covered for a minute.(I added 1 tbs of water and cooked as my kiddo prefers that way not the crunchy)

At this stage add the boiled and cubed potatoes to it and toss it well till everything gets blends well.Keep it in a flame for 3-4 minutes.Sprinkle the garam masala powder and kasoori methi,then chopped coriander leaves and mix it well.Put off the fire.

Flavorful potato capsicum curry is ready.

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

• Instead of green capsicum,red and yellow can be used and it would be more colorful.
• If you want a crunchy capsicum ,just saute it for couple of minutes and add the potatoes.
• The medium size of capsicum after cubed was almost 11/4 cups approximately.

This recipe is off to This recipe is off to SYS.W October 2013 event started by Viji of Virunthunna Vaanga.For more details about the event please check in FB Page.

Sumber http://www.naliniscooking.com

Murungaikkai Thakkali Kulambhu/Drumstick in Tomato Gravy

I have already posted a version of Thakkali/Tomato Kulambhu,but today's version is slightly different with drumstick and the freshly ground masala.
I often make the same type of kulambhu for week end lunch,so I thought of making a variation,when I looked my recipe collections,this one attracted me.
I tried it for first time and everybody liked it,but hubby dear wanted to be a bit spicier version.So increase or decrease the spice according to your family preference.We had it along with beans poriyal,rice and pappad for a comforting weekend lunch.Off to the recipe....................

Basic Information

Preparation Time 10 minutes
Cooking Time 20 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Drumstick/muringaikkai(2 inch pcs)	10-12
Onion(finely chopped)	1(medium size)
Tomato	3(medium size)
Garlic/poondu(chopped)	7-8cloves
Turmeric powder	1/4tsp
Tamarind paste/puli	2tsp
Curry leaves/karivepillai	1 sprig
Salt	1tsp
Oil	3tbs

To roast and Grind

Ingredient	Quantity
Dried red chilly/varamilagai	5-6
Coriander seeds/dhaniya	1 tbs
Fennel seeds/sombu	1tsp
Cumin seeds/jeeragam	1/4tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Fenugreek seeds/vendhayam	1/8tsp
Asafoetida/perungayam	a pinch

Method

Fry the given ingredients with a tsp of oil till it becomes golden,finally add the coconut and put off the fire.Grind it to a fine paste,puree the tomatoes and dilute the tamarind paste in 1/4 cup of water keep it aside.
Cook the drumstick pieces in microwave for 5-6 minutes or till it becomes soft.
Heat up the oil in a pan and crackle the mustard and fenugreek seeds,add in the chopped onion and curry leaves.Saute it till it pinkish.Now add in the chopped garlic,cook it for couple of minutes with a pinch of salt.Add in the tomato puree and cook till the raw smell goes off.

Now add in the ground paste fry it till the oil separates,now add in the tamarind water and add around 11/2 cups of water.Add the cooked drumstick and let it boil till the kulambhu becomes thicken.

Serve it with rice.

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

• Here I used the frozen drumstick so I cooked in microwave,if you are using fresh one just saute it along with onion.
• I used the tamarind paste can be replaced with fresh tamarind,for this quantity a big gooseberry size is enough.
• Here I used the fat clove of garlic,if it is a smaller one 10-12 cloves can be used.

Sending this recipe to Dish it out-Tomato and Garlic event happenings at my space started by Vardhini.

Sumber http://www.naliniscooking.com

Ridge gourd Chutney/Peerkangai Thogayal

We make chutney/thogayal with the peel of the ridgegourd,but this chutney is with the the ridge gourd aka Chinese okra.This chutney I noted down long time back telecasted in a T.V show.When I tried the chutney for first time it was  slightly bitter so I stopped making it.When I checked with my mom  she said it may due to the vegetable,sometimes this veggie may be bitter if it is not tender.But when I made yesterday with a tender ridge gourd it came out very perfect.We mixed it with white rice along with a dash of ghee,now off to the recipe........

Basic Information

Preparation time 10 minutes
Cooking Time 10 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Ridge gourd/peerkangai	2 cups(chopped)
Coconut(grated)	2tbs
Green chilly/Pachamilagai	5-6
Urad dhal/ulutham paruppu	2tsp
Tamarind/puli	small gooseberry size
Shallots/chinna vengayam	2-3
Garlic/poondu	1 fat clove
Coriander leaves/kothamalli	2-3 sprigs
Salt	1/2tsp+a pinch
Oil	2 tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/4tsp
Urad dhal/ulutham paruppu	1/2tsp
Asafoetida/perungayam	a pinch
Curry leaves	4-5 leaves

Method

Wash the ridge gourd and peel the thick portion in the skin and leave the remaining skin,chop it finely and set it aside.
Heat  a pan with 1/2tsp of oil and fry the green chilly and yrad dhal in a medium flame till the urad dhal becomes golden.Add the coconut and mix it.Remove it.In the same pan heat a tsp of oil and saute the shallots for a minute.

Then goes in the chopped ridge gourd.Saute it till it becomes tender with a pinch of salt in a medium flame.Put off the fire.Now in a blender first add the coconut,green chilly ,urad dhla,garlic and salt and blend it well.

Then add the ridge gourd and grind it to bit coarse paste.Do the tempering with the given ingredients and mix it to the chutney.

Ridge gourd/Peerkangai chutney is ready.

Serve it with rice.

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

• Add the salt while grinding only,as the ridge gourd tends to shrink it may become more if you add it while sauteing.
• Instead of green chilly,dried red chilly can be used.
• Addition of garlic is purely optional.

This is off to Cooking from Cook Book Challenge November week 5.

Sumber http://www.naliniscooking.com