Thukpa - Noodle Soup of Arunachal Pradesh

Arunacha Pradesh is one of the Northeastern state of India  and it is mostly of tribal community.So the tribal cultures reflects in the food culture of Arunachal Pradesh.Since Arunachal pradesh is an agricultural state produces,rice,millet and sugarcane.These crop are extensively used in their everyday food and special occasions.
Apong is a local beer made with the fermented rice ana other millets is a very popular beverage in Arunachal Pradesh.
Zan is a popular dish made with boiling the millets in boiling water which is a staple food for the Monpas tribal community.
Thukpa is yet another simple and delicious soup recipe which is made with noodles,veggies and meat.This is soup is a healthy as well as a filling one.
There are various versions to make thukpa but after so many searches,I tried a vegetarian version.This soup came out so delicious and its perfect for a cold day.I made this soup bit spicy so you can adjust according to your preference.I used the regular plain noodles and didn't use any vegetable stock,if you want you add some chicken pieces and veggie or chicken stock.With no further delay lets move on to the recipe......................

Basic Information

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

Ingredients

Ingredient	Quantity
Plain noodles	75 gms
Shallots/chinna vengayam(finely chopped)	5-6
Tomato(finely chopped)	1 medium size
Garlic/poondu(finely chopped)	2 cloves
Ginger/inji(grated)	1/2tsp
Red chilly powder/milagai podi	1/2tsp
Garam masala powder	1/2tsp
Turmeric powder	1/4tsp
Carrot(cut into thin strips)	1/4 cup
Cabbage(shredded)	1/4 cup
Green chilly/pachamilgai(chopped)	1
Cumin seeds/jeeragam	1/2 tsp
Salt	11/2tsp
Oil	2 tsp

Method

• Cook the noodles in boiling water with a pinch of salt and few drops of oil till it gets cooked,drain the excess water,keep it aside.

• Heat a pan with oil and crackle the cumin seeds,add the finely chopped shallots,green chilly,ginger and garlic.

• Then goes in chopped tomato,cook it until it is mushy,now add the spice powders and give it a mix.

• Add around 3 cups of water and salt.Allow it to boil,let it simmer for another 10 minutes.

• Add the noodles and cook it for a minute.Finally sprinkle the chopped coriander leaves.

• Serve it hot.

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

• Rice noodles can also be used for making this soup and the amount of spice can be altered according to personal preference.
• Vegetable or chicken stock can be added instead of water.

An InLinkz Link-up

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Bagara Baingan/Hyderabadi Bagara Baingan - Andhra Pradesh Delicacy

 

April month is a special for the Blogging Marathon group and its going to be a mega marathon.We will be posting it for 30 days.
For this mega marathon Valli chose the theme Indian states so this whole month,mega marathoners will be showcasing the dish popular in Indian states in alphabetical order.

In this moment I would like to share that my blog has crossed million hits last week and like to thank all my readers and fellow bloggers to achieve this.The event Blogging Marathon keeps me active in blogging and a special thanks to Srivalli for this wonderful event.

Today is the day1 and the state in Andhra Pradesh which is quiet famous for spicy foods,pickles and powders.As this state cultivates lots of chillies the influence will be in their food culture.
The city of Hyderabad  is ruled by the Muslim Nizams,lots of rich and royal dishes such as dum biriyani,double ka meetha,kubhani ka meetha are very famous in this state.
The traditional vegetarian Andhra Bhojam includes rice,podi,dal,pulusu,veppudu,kura,saaru,pachadi and pickle.

Coming to today's recipe is Bagara Baingan, a very famous curry in Andhra cuisine often served as an accompaniment for biriyanis and rotis.

Basic Information
Preparation Time 15 minutes
Cooking Time 25 minutes
Serves 3

Ingredients

Ingredient	Quantity
Small round eggplant/kathirikkai	7-8
Onion(finely chopped)	1(medium size)
Garam Masala powder	1//4tsp
Tamarind/puli	small lemon size
Salt	11/2 tsp
Oil	3 tbs
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	for garnishing
Turmeric powder/manjal podi	1/4 tsp

To roast and grind

Ingredient	Quantity
Peanuts/verkadalai	3 tbs
Coriander powder/dhaniya podi	1 tbs
Cumin seeds/jeeragam	1/2 tsp
Coconut(grated)	2 tbs
Dried Red chilly/varamilagai	5-6
Sesame seeds/yellu	1 tbs

For the tempering

Ingredient	Quantity
Cumin seeds/jeeragam	1/2tsp
Fenugreek seeds/vendhayam	1/8tsp
Asafoetida/perungayam	a pinch

Method

• Heat the pan and roast the peanuts,cumin seeds and red chilly to a golden color or till a nice aroma comes out.Now add the grated coconut and fry it till golden,finally add the sesame seeds and fry it.Put off the flame,add the coriander powder and mix it well.Grind it to a bit coarse paste with water,extract the tamarind and keep it aside.

• Now trim the stalk of the eggplants and make slits on it.Now heat a pan add around 2 tsp of oil and fry the egg plants in a medium flame till it gets tender.Set it aside.

• In another pan heat the remaining oil and crackle the cumin and fenugreek seeds,add the curry leaves.Add the chopped onion and saute it till it becomes transparent.Add the ginger and garlic paste and fry it for a minute.

• Add the tamarind water and let it boil for a minute,now add the ground paste and mix it well.Add around a cup of water and let the mixture boils in a medium flame for 5 minutes.

• Add the eggplants and let it simmer for another 5 minutes and the mixture gets thick.Stir in between couple of times.

• Finally sprinkle the chopped coriander leaves and garam masala powder,put off the flame.

Bagara Baingan is ready.

Serve it with rice,biriyani or roti.

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

• Instead of coriander powder,whole coriander can be roasted and used.
• Use even sized brinjals/eggplants to get cooked well.
• After adding the ground paste mix it well otherwise it may stick to the bottom.

An InLinkz Link-up

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Cooking With Seeds - Chickpeas Event Announcement

Cooking with Seeds(CWS) is an event started by Priya of Priya's Versatile Recipes and this month I am hosting the event.For this month event I chose chickpeas as the seed for the event..So make recipes with chickpeas and link your recipes before April 30 2014.

Here are the rules for the event

1)Cook or create dishes with  chickpeas(vegetarian,vegan or non-vegetarian are accepted)..

2)Many entries per person are allowed..

3) Link the entries to the event announcement and to CWS page.

4)You can link the old entries also it should be linked with the event announcement page.

Sumber http://www.naliniscooking.com

Pallipalayam Chicken Fry

For this week Tamizhar Samayal Tuesday,I am sharing you  the famous Pallipalayam chicken fry.Pallipalayam is a place in Erode district in Tamilnadu which quiet famous for chicken dishes.
This chicken fry is a popular in non-vegetariean restaurant menu in Tamilnadu and the recipe sounds similar to the uppu varuval in Chettinadu.
The spiciness and flavor is from the redchillies used and no other special masala is used for this fry.Addition of shallots and garlic along with the dried red chillies makes this fry more flavorful and delicious.This fry tastes good with rasam and curd rice as well as with pulao and biriyani.With no further delay lets move on to the recipe......

Basic Information

Preparation Time -15 minutes
Cooking Time - 25  minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Chicken(with bones)	1 lb
Shallots/chinna vengayam(finely chopped)	15
Ginger&garlic paste	1 tsp
Garlic/poondu(finely chopped)	5-6 cloves
Dried Red chilly/varamilgai(broken)	8-10
Coconut bits	1tbs(optional)
Turmeric powder	1/4tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1tbs(chopped)
Mustard seeds/kadugu	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Salt	11/2tsp
Oil	3tbs

Method

1. Clean and cut the chicken to a bite size pieces,marinate the chicken with ginger& garlic paste,1/2tsp salt and turmeric powder for 30 minutes.
2. Heat a pan with oil and crackle the mustard and cumin seeds,add in the broken red chillies,curry leaves.Now goes chopped shallots and garlic,saute it till transparent.
3. Now add the marinated chicken and saute in for couple of minutes.
4. Add salt and sprinkle around 2 tbs of water,cook it covered in a medium flame till the chicken gets tender.Stir it in between for 2 times.
5. Once the chicken is cooked,sprinkle the chopped coriander leaves and keep in a flame for 2-3 minutes till it gets dried and reaches the desired consistency.
6. Pallipalayam Chicken fry is ready.

Serve it with rice.

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

• The amount of red chillies given here is for bit spicier version,can alter according to your taste.
• Using shallots gives a nice flavor and taste to this fry so try to use shallots,if not use a large onion for this amount of chicken.
• Cook it in a medium flame and if you feel the fry is very dry add another tsp of oil after the chicken cooked completely.
• If you are adding the coconut bits,add it along with the shallots and let it fry along with the shallots.
• If you want the fry to be milder,remove the seeds from the red chillies.
• Here I used the fat garlic cloves,if its a smaller variety then use atleast 10-12 cloves.
• Marinating with ginger & garlic paste is purely optional.

This recipe is off to This recipe is off to Tamizhar Samayal Tuesday event.

Sumber http://www.naliniscooking.com

Kothamalli Kulambhu

For this week of CCC,when I was looking at my cook book collections this kulambhu caught my attention.I noted down this recipe from a magazine during my last India trip.
I tried this kulambhu for the first time,it came out so delicious and finger licking.The recipe is more like the karevepillai kulambhu prepared in our households but with freshly ground masala.Simple papad and fryum goes very well with this kulambhu,but I paired up with chow chow kootu and egg omlette.Lets move on to the recipe..............................

Basic Information

Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 4 (generously)

Ingredients

Ingredient	Quantity
Shallots (chopped)	5-6
Tomato	1(medium size)
Garlic/poondu	2-3 cloves
Coriander leaves/kothamalli	11/2cups (tightly packed)
Tamarind /puli	small lemon size
Curry leaves/karivepillai	1 sprig
Salt	1 tsp
Oil	2-3 tbs

To roast and Grind

Ingredient	Quantity
Black pepper/milagu	1 tsp
Cumin seeds/jeeragam	1 tsp
Dried Red chilly/varamilagai	4-5
Coriander seeds/dhaniya	1 tbs
Toor dhal/thuvaram paruppu	1 tsp

For the tempering

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

Method

• Dry roast the given ingredients in a medium flame till a ice aroma comes out and becomes golden.After cooling grind it to a bit coarse powder.

• Heat pan with 2 tsp of oil and saute the onion and garlic follows the tomato.Once the tomato becomes mushy add the coriander leaves and saute it for a minute till it wilts.Put off the flame and grind it to a fine paste.

• Meanwhile make the tamarind extract and mix the ground spice powder,turmeric powder and salt,keep it aside.
• Heat the pan with the remaining oil and do the tempering,add the curry leaves.Add the tamarind water and let it boil for 5 minutes in a medium flame.Finally add in the coriander paste,let it boil for another 5 minutes in a medium flame till the oil separates.

• Kothamalli Kulambhu is ready.

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

This recipe is off to  Cook Book Challenge #6 March week 4.

Sumber http://www.naliniscooking.com

Baby Potato Fry

For this week of CCC I made the cute little baby potato fry,adapted from a T.V cookery show.Its a simple fry can be made in no time but the only thing it needs marination.If its marinated for a long time,the taste is more delicious and kept in the fridge for overnight.This potato fry can be served as an accompaniment or a party stater,lets move on to the recipe.....................

Basic Information

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

Ingredients

Ingredient	Quantity
Baby Potato	18-20
Ginger&garlic paste	2tsp
Red chilly powder/milagai podi	11/4 tsp
Thick Yogurt/thayir	2 tbs
Garam masala powder	1/4 tsp
Turmeric powder/manjal podi	1/2 tsp
Corn flour	2 tsp
Curry leaves/karivepillai	few leaves
Coriander leaves(chopped)	2 tbs
Salt	11/4 tsp
Oil	1 tbs

Method

Cook the potato in a boiling water till its 3/4th done,after cooling peel the skin.Using a tooth pick,prick it on several places on the potato and keep it aside.
Take a bowl and to this add the spice powders,salt,yogurt,ginger&garlic paste,mix it well.To this add the baby potatoes and mix it,so that the masala coats well with the potatoes.Keep it in the refrigerator for overnight or for at least an hour.

Now heat a pan with oil and toast the curry leaves,add the marinated potatoes and cook it in a medium flame till it becomes golden.Add the corn flour and cook it for couple of minutes and finally sprinkle the chopped coriander leaves.Put off the flame.

Serve it as an accompaniment or a starter.

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

• Don't cook the potatoes soft otherwise it may turned out mushy.
• Fry it in a medium flame to get roasted evenly.

This recipe is off to  Cook Book Challenge #6 March week 3.

Sumber http://www.naliniscooking.com

Kale Leaves Poriyal/Kale Leaves Stir fry

I try to include greens in our food at least once in a week either in the form of kootu or poriyal and I have shared my version spinach kootu here and here.
But today's recipe is poriyal/stir fry with kale leaves and it tastes similar to drumstick leaves/murungaikeerai.I made the poriyal just how we make drumstick leaves poriyal.
As kale leaves has lots of carotene and anti cancer properties these days I make it often.Try this simple and healthy stir fry.

Basic Information

Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 3

Ingredients

Ingredient	Quantity
Toor dhal/thuvaram paruppu	3 tbs
Kale leaves	a bunch
Shallots/chinna vengayam	5-6
Coconut(grated)	2-3tbs
Curry leaves	few leaves
Salt	3/4 tsp
Oil	2 tsp

For tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/uluthamparuppu	1tsp
Asafoetida/perungayam	a pinch
Red chilly(broken)	2-3

Method

Cook the toor dhal in a pressure cooker for a whistle,no need to cook it mushy.
Meanwhile wash the kale leaves and remove the leafy part and remove the thick veins.Chop it finely,keep it aside.

Heat a pan and splutter the mustard seeds,add the urad dhal,asafoetida,red chilly and curry leaves.Saute the onion for a minute.Now add the chopped kale leaves and mix it well until it wilts.

Now add the salt and cook it covered for 2-3 minutes.Add in the cooked dhal and grated coconut and mix it well,cook it uncovered for a minute.Put off the flame.

Kale leaves poriyal is ready.

Serve it as an accompaniment for

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

• Add the salt after the leaves wilt otherwise it will become more.
• After chopping,approximately I got 4 cups of leaves.
• The dhal doesn't needs to cook mushy,it should be soft.

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