Education Recipe For Better Life

Friday, April 11, 2014

Channa Madra/Chickpeas in Yogurt Sauce - Himachal Pradaesh

Today we are travelling to a natural beauty state Himachal Pradesh situated in Northern India bordered by Jammu &Kashmir on north,Punjab on west.Kulu and Manali are the famous tourist spots.Dalhousie is the world famous hill station located in Himachal Pradesh.
Coming to the cuisine part,it is similar to other Northern states,they do eat rice,wheat,maize ,vegetables and lentils.Tradituinally Himachal cuisine is dominated by red meat and wheat bread.Thick rich curries with aromatic spices are common.
Today's recipe is one such thick and flavorful curry with chickpeas and yogurt called Madra or Mandra.This curry goes very well with both rice and rotis.The recipe is adapted from here.Off to the recipe.......................

Basic Information

Preparation time 10 minutes
Cooking time 20 minutes
Serves 2

Ingredients

Ingredient	Quantity
Soaked Chickpeas/kondakadalai	1
Yogurt/thayir	3/4-1 cup
Green chilly/pachamilagai	2
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coriander leaves	1 tbs(chopped)
Oil	1 tbs
Rice flour	2 tsp

For the tempering

Ingredient	Quantity
Cloves/lavangam	2 -3
Cinnamon/pattai	1 inch
Black caradamom/ellakai	2
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch

Method

Cook the chickpeas in a pressure cooker for 2 whistles and keep it aside.Mix the rice flour in 2 tbs of water,whisk the yogurt and set it aside.
Heat a pan with oil and crackle the cumin seeds and add the other whole garam masala spices.Add in the chopped green chilly,then goes in the coriander powder and turmeric powder.Give it a mix.

Now add the cooked chickpeas and the red chilly powder,mix it well and cook it for couple of minutes.Now add the rice flour mixture to it,cook it for anther 2 minutes.

Now add the whisked yogurt and and 1/2 cup of water and stir it well to prevent curdling.Add salt and let it cook for another couple of minutes.Finally sprinkle the chopped coriander leaves.

Serve it with rice or roti.

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

If you feel the curry is curdled after adding the yogurt stir it vigorously eventually after cooking it will be fine.
Here I used slightly sour yogurt to get a nice tangy taste.
If the yogurt is too thick add little more water to adjust the consistency.

Also linking this to Cooking with Seeds- Chickpeas event happenings at my space,started by Priya of Priya's versatile recipes.
Along with this I am linking
1.here.Off to the recipe.......................

Basic Information

Preparation time 10 minutes
Cooking time 20 minutes
Serves 2

Ingredients

Ingredient	Quantity
Soaked Chickpeas/kondakadalai	1
Yogurt/thayir	3/4-1 cup
Green chilly/pachamilagai	2
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coriander leaves	1 tbs(chopped)
Oil	1 tbs
Rice flour	2 tsp

For the tempering

Ingredient	Quantity
Cloves/lavangam	2 -3
Cinnamon/pattai	1 inch
Black caradamom/ellakai	2
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch

Now add the cooked chickpeas and the red chilly powder,mix it well and cook it for couple of minutes.Now add the rice flour mixture to it,cook it for anther 2 minutes.

Now add the whisked yogurt and and 1/2 cup of water and stir it well to prevent curdling.Add salt and let it cook for another couple of minutes.Finally sprinkle the chopped coriander leaves.

Serve it with rice or roti.

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

If you feel the curry is curdled after adding the yogurt stir it vigorously eventually after cooking it will be fine.
Here I used slightly sour yogurt to get a nice tangy taste.
If the yogurt is too thick add little more water to adjust the consistency.

Also linking this to Cooking with Seeds- Chickpeas event happenings at Kondakadalai pirattal
2.here.Off to the recipe.......................

Basic Information

Preparation time 10 minutes
Cooking time 20 minutes
Serves 2

Ingredients

Ingredient	Quantity
Soaked Chickpeas/kondakadalai	1
Yogurt/thayir	3/4-1 cup
Green chilly/pachamilagai	2
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coriander leaves	1 tbs(chopped)
Oil	1 tbs
Rice flour	2 tsp

For the tempering

Ingredient	Quantity
Cloves/lavangam	2 -3
Cinnamon/pattai	1 inch
Black caradamom/ellakai	2
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch

Now add the cooked chickpeas and the red chilly powder,mix it well and cook it for couple of minutes.Now add the rice flour mixture to it,cook it for anther 2 minutes.

Now add the whisked yogurt and and 1/2 cup of water and stir it well to prevent curdling.Add salt and let it cook for another couple of minutes.Finally sprinkle the chopped coriander leaves.

Serve it with rice or roti.

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

If you feel the curry is curdled after adding the yogurt stir it vigorously eventually after cooking it will be fine.
Here I used slightly sour yogurt to get a nice tangy taste.
If the yogurt is too thick add little more water to adjust the consistency.

Also linking this to Cooking with Seeds- Chickpeas event happenings at Vazhakkai Kondakalai Kootu
3.here.Off to the recipe.......................

Basic Information

Preparation time 10 minutes
Cooking time 20 minutes
Serves 2

Ingredients

Ingredient	Quantity
Soaked Chickpeas/kondakadalai	1
Yogurt/thayir	3/4-1 cup
Green chilly/pachamilagai	2
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coriander leaves	1 tbs(chopped)
Oil	1 tbs
Rice flour	2 tsp

For the tempering

Ingredient	Quantity
Cloves/lavangam	2 -3
Cinnamon/pattai	1 inch
Black caradamom/ellakai	2
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch

Now add the cooked chickpeas and the red chilly powder,mix it well and cook it for couple of minutes.Now add the rice flour mixture to it,cook it for anther 2 minutes.

Now add the whisked yogurt and and 1/2 cup of water and stir it well to prevent curdling.Add salt and let it cook for another couple of minutes.Finally sprinkle the chopped coriander leaves.

Serve it with rice or roti.

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

If you feel the curry is curdled after adding the yogurt stir it vigorously eventually after cooking it will be fine.
Here I used slightly sour yogurt to get a nice tangy taste.
If the yogurt is too thick add little more water to adjust the consistency.

Also linking this to Cooking with Seeds- Chickpeas event happenings at Aloo Tikki Chole
4.here.Off to the recipe.......................

Basic Information

Preparation time 10 minutes
Cooking time 20 minutes
Serves 2

Ingredients

Ingredient	Quantity
Soaked Chickpeas/kondakadalai	1
Yogurt/thayir	3/4-1 cup
Green chilly/pachamilagai	2
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coriander leaves	1 tbs(chopped)
Oil	1 tbs
Rice flour	2 tsp

For the tempering

Ingredient	Quantity
Cloves/lavangam	2 -3
Cinnamon/pattai	1 inch
Black caradamom/ellakai	2
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch

Now add the cooked chickpeas and the red chilly powder,mix it well and cook it for couple of minutes.Now add the rice flour mixture to it,cook it for anther 2 minutes.

Now add the whisked yogurt and and 1/2 cup of water and stir it well to prevent curdling.Add salt and let it cook for another couple of minutes.Finally sprinkle the chopped coriander leaves.

Serve it with rice or roti.

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

If you feel the curry is curdled after adding the yogurt stir it vigorously eventually after cooking it will be fine.
Here I used slightly sour yogurt to get a nice tangy taste.
If the yogurt is too thick add little more water to adjust the consistency.

Also linking this to Cooking with Seeds- Chickpeas event happenings at Kondakadalai Kara kulambhu

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Thursday, April 10, 2014

Besan Ka Pinni - Sweetened Gram flour Balls -Haryana Cuisine

After Gujarat,today we are in Haryana, a Northern state of India,means'the adobe of God'.
Haryana cuisine is called Haryanavi Cuisine and this state also named as 'Land of Rotis' as lots of rotis are prepared.
Haryana is popular for its cattle wealth and thereis no dearth of milk or milk products in cuisine of Haryana.People prepare ghee a home and they use liberal use of ghee in their diet.Bajra is mostly include in their diet and most common dishes are bajra ki roti,bajra ki kichadi,hara dhaniya chole,gajar ka sabzi.Lassi is the most common beverage popular in Haryana.
Now coming to the recipe I made a sweet made with gram flour/besan and the same recipe can be made with wheat flour also.Pinni is mostly made during the winter months to keep the body warm.The recipe I adapted from here.The secret of getting a perfect pinni is to roast the gram flour in a slow flame.Let's move on to the recipe........................

Basic Information

Preparation time 5 minutes
Cooking time 15-20 minutes
Makes 8-9

Ingredients

Ingredient	Quantity
Gram flour/kadalamaavu/besan	1cup
Powdered Sugar/sakkarai	1/2 cup
Ghee/nei	5 tbs
Mixed nuts(chopped)	2-3 tbs
Cardamom powder/ellakai podi	1/8 tsp
Saffron/kungumapoo(optional)	few strands

Method

Heat a pan with ghee,add the gram flour and roast it in a medium slow flame till a nice aroma comes out.

It may take around 10-12 minutes.Stir it continuously otherwise it may get burnt.

Add the powdered sugar,chopped nuts and cardamom powder.

Mix it well and make balls of the mixture and decorate it with some nuts.

Store it in an air tight container.

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

Fry the batter in a low flame to get properly roasted if the raw doesn't go it spoils the taste of the pinni.
If the mixture is too crumbly then add another tbs of melted ghee to make the balls.
The amount of sugar given it just perfect,if you want you can increase little but don't add more than 1 cup.

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Wednesday, April 9, 2014

Khaman Dhokla - Gujarathi Special

After the sea shore state today we are in Gujarat situated in North-West Coast of India.
Father of Nation Mahatma Gandhi was born in this state.Coming to the cuisine,its mostly vegetarian due to the influence of Jain vegetarianism and Hinduism.

Gujarathi dishes are a blend of spicy,tangy,salty and mild sweet taste.Today's recipe is one such blend of steamed cake made with gram flour/chicpea flour,khaman Dhokla.
The dhokla can be made in so many ways and I shared the instant version.The key ingredient to get a nice and fluffy dhokla is the Eno fruit salt.Lets move on to the recipe.....................................

Basic Information

Preparation time 10 minutes
Cooking time 15-20 minutes
Makes 12-15 pieces

Ingredients

Ingredient	Quantity
Gram flour/kadala maavu/besan	1 cup
Semolina/rava/sooji	11/2tbs
Thick Yogurt/thayir	1/2 cup
Water	1 cup
Green chilly/pachamilagai	2
Ginger/inji	1/2 inch
Lemon juice	2 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	3/4 tsp
Coriander leaves	1 tbs(chopped)
Oil	2 tsp
Eno fruit salt	1 tsp
Sugar/sakkarai	2 tsp
Coconut/grated	2-3 tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Sesame seeds/yellu	1/2tsp
Asafoetida/perungayam	a pinch

Method

Grind the green chillies and ginger to a fine paste with very little water,sieve the gram flour and whisk the yogurt.Grease a deep round size plate or bowl and keep it aside.
Now in a bowl take the gram flour,semolina,ginger&green chilly paste,salt,lemon juice,salt.To this add the yogurt and water,mix it well to a smooth batter.

Now heat a idly steamer with water,now add the eno fruit salt to the batter and mix it well.Then immediately pour the batter in the greased plate or bowl and steam it for 15 minutes or a tooth pick comes out clean.

Let it cool for couple of minutes then invert the steamed dhokla to a plate and cut into desired shape.
Heat the oil in a pan and do the tempering.After removing the tempering from the flame add around 2 tbs of water and sugar,mix it well.Pour the seasoning on the dhokla pieces and garnish it with chopped coriander leaves and grated coconut.

Serve it with green chutney.

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

Don't keep the batter for a long time after adding the eno fruit salt,steam it right away to get a nice fluffy dhokla
Here I used slightly sour yogurt to get a nice tangy taste.
If the yogurt is too thick add little more water to adjust the consistency.
Do not add more water for grinding the green chilly.

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Tuesday, April 8, 2014

Chicken Kulambhu - Madurai Munniyandi Vilas Style

Coming to this month Tamizhar Samayal Tuesday event I made this yummy chicken kulambhu which is popular in Munniyandi Vilas a popular non-veg restaurant.
Being brought up in vegetarian grandparents place non-veg recipes were once in a blue moon before marriage.So no experience about the non-veg recipes in restaurant and how it tastes,whereas hubby dear is other way.He is a non-veg lover and had tried in may restaurants and one such thing he loved is the chicken kulambhu served in Munniandi Vilas.
When I googled for this recipe I landed here,last week I tried this kulambhu and came out so delicious.Hubby dear said the taste is almost close which served in restaurant.Off to the recipe..........................

Basic Information

Preparation time 15 minutes
Cooking time 30-35 minutes
Serves 3(generously)

Ingredients

Ingredient	Quantity
Chicken(with bones)	11/2 lbs
Onion/ vengayam(finely chopped)	1 (medium size)
Tomato(chopped)	1 (medium size)
Green chilly/pachamilagai(chopped)	1
Ginger&garlic paste	2 tsp
Coconut paste	2 tbs
Turmeric powder/manjal podi	1/2 tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1tbs(chopped)
Salt	11/2tsp
Oil	3tbs

To roast and grind

Ingredient	Quantity
Red chilly/varamilagai	6
Coriander seeds/dhaniya	1 tbs
Raw rice/pacharisi	1 tsp
Black pepper/milagu	1 tsp
Fennel seeds/sombu	1/2 tsp
Poppy seeds/kasakasaa	1 tsp
Roasted gram dhal/pottukadalai	1 tsp
Cinnamon/pattai	1 inch
Cloves/lavangam	3
Dessicated coconut	1 tsp

For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Bay leaf	1
Fennel seeds/sombu	1/2 tsp
Red chilly/varamilagai	2(broken)

Method

Clean and cut the chicken to bite size pieces and keep it aside.

Dry roast the given ingredients given to a golden color or till the aroma comes out.Grind it to a fine powder and set it aside.

Heat a pan with oil and crackle the fennel,mustard seeds.Add the bay leaf,red chilly.

Add the curry leaves and green chilly,then add the onion and saute it till transparent.

Now goes in the ginger and garlic paste,fry it for a minute.Add the chopped tomato and cook it till mushy.

Add the chicken pieces and turmeric powder and saute it till the color of the chicken changes.

Now add the ground spice powder and mix it well it it coats well.

At this stage add around 2 cups of water and the coconut paste,let it cook for 5-8 minutes.

Then simmer it for another 5 minutes or till the oil gets separated.

Add the chopped coriander leaves and put off the stove.

Serve it after an hour to get the flavors incorporate well.

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

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

Sumber http://www.naliniscooking.com

Monday, April 7, 2014

Kulkuls/Kalkals/Kidiyo/Glazed Sweet Curls - Goan Christmas Sweet

Today's visit in the culinary journey is a beautiful sea shore state Goa which is situated in West Coast of India.
Coming to the cuisine,as its situated in the coastal area,sea foods are much popular.The cuisine can be divided into two categories Hindu cuisine and Catholic Cuisine.
The Hindu cuisine is mostly vegetarian which includes rice,lentils and vegetables whereas the catholic cuisine is influenced by the Portuguese culture.
As the state has lot of coconut trees,coconut and coconut milk is extensively used in their food.
Coming to today's recipe it is a sweet delicacy prepared during the Christmas.This sweet resembles the taste and shape of Thepi Gavvalu,made in Andhra.
Here I used the powdered sugar and dusted the fried kulkuls when it is hot to give a glazed effect.But a single string sugar syrup can be made and added to the fried kulkuls.This is sweet is mostly made with egg but I made the eggless version.Now off to the recipe...................

Basic Information

Preparation time 30 minutes
Cooking time 20 minutes
Makes 21/2 cups(approximately)

Ingredients

Ingredient	Quantity
All purpose flour/maida	1 cup
Butter/vennai(unsalted)	21/2 tbs
Powdered sugar	1/2 cup
Salt	1/4 tsp
Vanilla	few drops
Milk/paal	to knead(optional)
Oil	for frying

Method

Put all the ingredients except oil in a bowl and mix it well.Sprinkle milk little by little and knead it to a soft stiff dough.Let the dough rest for 15-20 minutes.

Now take a small round ball(a blueberry size) and keep in on the back side of the fork and flatten it.Then roll to make a shell/curl.Keep the shells on a plate.

Heat the pan with oil and deep fry it on a medium flame till the sizzling sound ceases and becomes golden.Remove it and drain it on a paper towel.Immediately transfer the fried shells to a separate plate and sprinkle the powdered sugar,mix it well.

Store it in an air tight container after it cools down completely.

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

Do not keep the rolled shells for a long time as it doesn't hold the shape.Make the shells for each batch.
Addition of milk is purely optional.
I melted the butter in the microwave and added it.
Instead of fork,a clean new comb can be used to get the shapes.
Frying it in the medium heat is very important to get a golden colored kulkuls.
While frying the kulkuls puff up so don't add too much.
If you feel the dough stick to the fork then dust the fork with the flour and if the shape doesn't hold slightly pinch it to hold.

An InLinkz Link-up

Sumber http://www.naliniscooking.com