Tuesday, April 29, 2014

Mosdeng Serma - Tripuri Chutney - Tiripura Special


Tiripura is one of the north eastern state,third smallest state in the country,bordered by Bangaladesh,Assam and Mizoram.
Like other NE states Tiripura cuisine is predominantly non-vegetarian and hard to find vegetarian recipes.They use lot of dried and fermented fish in their cooking.
Coming to the recipe its a chutneymade with berma(dried fish),but I skipped adding the berma and made this one.Its a regular chutney what we make in South Indian Cuisine but in a slightly different way.
The chutney came out super spicy and I accompanied with idlys.Off to the recipe.......................


Basic Information

Recipe Source  Tirupura society
Preparation Time 15 minutes
Cooking Time 25 minutes
Serves 3

Ingredients


IngredientQuantity
Onion(chopped)2 (medium size)
Garlic/poondu(chopped)6-7 cloves
Tomato(chopped)2 (medium size)
Redchilly/varamilagai7-8
Salt1 tsp
Oil2 tbs
Coriander leaves2 tbs(chopped)


Method

  • Soak the red chillies in hot water for 10 minutes and grind it to a fine paste along with little water and keep it aside.
  • Heat the pan with oil and saute the chopped onion for couple of minutes.Then add in the chopped garlic and continue sauteing  it for another couple of minutes.
  • Then goes in the red chilly paste and salt cook it till the raw smell goes off.Now add in chopped tomatoes and cook it till mushy.Simmer it for 2-3 minutes and finally sprinkle the coriander leaves,put off the flame.


Mosdeng Serma is ready.


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








Sumber http://www.naliniscooking.com

Sunday, April 27, 2014

Arusuvai Sappadu - Tamilnadu Special


In our food odyssey journey we are stopping at Tamilnadu,my native state.The Tamilnadu cuisine is famous for its distinct flavors and each district and community has its own signature recipes.
The food culture varies from district to district and Thalavaalaillai Sappadu/virundhu is famous all over Tamilandu and food is served in an order with so many delicacies.
As my grandparents are from different districts,(kongunadu,chettinadu,tiruvarur)the food in my house is a mixed of all the districts.
Today's spread is one what we make it Tamil New Year and the specialty of this spread is,it has all the six tastes served along with mukkani(three fruits-Mango,banana,jack fruits).
The six tastes are
1.Innipu - sweet -Jaggery
2.Pulipu - sour -Mango,Tamarind
3.Kasappu - bitter-Bittergourd
4.Uvarpu - salty-Salt
5.Thuvarpu-tart/astringent- Raw banana
6.Kaarpu/karam-spicy-Red and green chilly

As I made this on new year day which was a weekday here I couldn't take the step wise pictures,since Hubby was for lunch by 1 o'clock.Will update the pictures soon.
I wanted to share some breakfast thali which we make it on auspicious days but due to lot of other personal work couldn't share you.
For the auspicious days,we make sweet,idly,2 types of chutney either pongal or kichadi.Today I shared you the semiya kesari which we make it often for breakfast or evening tiffin.Let's move on to the recipes.....................




The lunch thali is of

Lemon rice
White rice
Paruppu,nei
Sambar
Rasam
Mangai Pachadi
Avarakkai poriyal
Vazhakkai varuval
Passiparuppu payasam
Thayir
Masala Vadai
Paavakkai Chips
Mango


Yelumichai Sadam/Lemon Rice


Ingredients
IngredientQuantity
Basmathi /sona masoori rice1 cup
Lemon Juice/yellumichai chaaru3-4 tbs
Green chilly/pachamilagai3 (chopped)
Ginger/inji(chopped)1/2 inch
Red chilly/vara milagai 2(broken)
Peanuts/verkadalai1 tbs
Cashews/mundiri4-5(broken)
Turmeric powder/manjal podi1/8 tsp
Salt1 tsp
Oil1 tbs


For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2 tsp
Urad dhal/uluthamparuppu1 tsp
Channadhal/kadalaparuppu2 tsp
Asafoetida/perungayama pinch

Method

  • Cook the rice in the pressure cooker or electric cooker along with a pinch of salt,separate the grains and add the sesame oil.Let it cool down completely.
  • Meanwhile heat a pan with the oil and splutter the mustard seeds,add the urad dhal,channna dhal,cashews,peanuts and asafoetida one by one.Add the green chilly,chopped ginger red chilly,curry leaves and toast it for a minute.
  • Add the salt and turmeric powder,mix it well.Put off the stove and add the lemon juice. 
  • Stir it well to get everything blend.Add this mixture to the rice and mix it gently.
  • Lemon Rice is ready.


Kathirikkai,Murungaikkai Sambar


Ingredients

IngredientQuantity
Toor dhal/thuvaram paruppu1/2 cup
Eggplant/kathirikkai(sliced)3-4 
Drumstick/murungaikkai10 (1 inch piece)
Onion1(medium size)
Tomato1 (chopped)
Sambar powder1 tbs
Tamarind/pulibig goosebery size
Turmeric powder/manjal podi1/8 tsp
Salt11/2 tsp
Oil1 tbs
For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2 tsp
Urad dhal/ulutham paruppu1 tsp
Cumin seeds/jeeragam1/4 tsp
Asafoetida/perungayama pinch
Dried red chilly/varamilagai1(broken)


Method

  • Pressure cook the toor dhal for 4-5 whistles or till it cooks mushy and mash it with a ladle.Extract the tamarind and keep it aside.
  • Heat a pan with a tsp of,saute the onion and tomato for couple of minutes.
  • Add in the sliced eggplants and drumsticks and give it a mix,now add in the sambar powder.
  • Mix it well and add around a cup of water and cook till the veggies gets are 3/4th done.
  • Add the mashed dhal and tamarind water,let it boil for another couple of minutes.
  • Now do the tempering separately in the remaining oil and add it to the sambar.
  • Finally sprinkle the coriander leaves and put off the flame.
  • Kathirikkai,murungaikkai sambar.






Avarakkai poriyal/Broad beans Poriyal


Ingredients

IngredientQuantity
Avaraikkai/broad beans11/2 cups(chopped)
Shallots/chinna vengayam3-4 (chopped)
Mustard seeds/kadugu1/2 tsp
Urad dhal/ulutham paruppu1 tsp
Red chilly/varamilagai2 (broken)
Coconut(grated)2-3 tbs
Salt3/4 tsp
Oil2 tsp

Method

  • Heat a pan with oil do the tempering with mustard seeds and urad dhal,add in the broken red chilly and saute the onion for a minute.
  • Then add in the chopped broad beans and saute it for couple of minutes.
  • Sprinkle 2 tbs of water and add in the salt,cook it covered in a medium flame for 5 minutes or till the vegetables gets soft.
  • Add the grated coconut and mix it well and put of the flame.
  • Avaraikkai/broad beans poriyal is ready.

Payatham Paruppu Payasam/Moong dhal Payasam


Ingredients

IngredientQuantity
Moong dhal/paasi paruppu1/2 cup
Jaggery/vellam3/4 cup
Coconut milk(thick)1/2 cup
Cashews/mundiri(broken)2tbs
Cardamom powder1/8tsp
Coconut bits(optional)1 tbs
Salta pinch
Ghee2 tsp
Edible camphora mustard size
Method

  • In a pan dry roast the moong dhal in a medium flame till a nice aroma comes out and becomes golden.
  • Pressure cook it with enough water for 3-4 whistles in a medium flame.
  • Meanwhile melt the jaggery and strain it,fry the cashews and coconut bits in the ghee and keep it aside.
  • Once the pressure subsides dd the jaggery syrup and let it cook for 2-3 minutes.
  • Add the coconut milk and let it cook for one boil only.
  • Put off the flame add the fried cashews,cardamom powder and edible camphor and give it a mix.
  • Serve it warm.
Masala Vadai/Paruppu Vadai



IngredientQuantity
Channa dhal/kadalaparuppu1 cup
Red chilly/varamilagai2
Green chilly /pachamilagai2-3
Fennel seeds/sombhu1 tsp
Ginger/inji1 inch 
Garlic/poondu2 cloves
Onion(finely chopped)1(medium size)
Curry leaves/karivepillai1 sprig(chopped)
Coriander leaves/kothamalli1tbs(chopped)
Salt11/4 tsp
Oilfor deep frying

Method

  • Grind the channa dhal,red chillies,green chillies,ginger,garlic and fennel seeds to a coarse batter by sprinkling little water as needed.
  • Transfer it to a bowl,add in chopped onions,curry leaves and coriander leaves,mix it well.
  • Take a small lemon sized, flatten it  and fry it in the oil in a medium flame till it becomes golden and crisp.
  • Serve it warm.

Semiya Kesari/Vermicelli Kesari



Ingredients

IngredientQuantity
Semiya/vermicelli3/4 cup
Sugar/sakkarai1/2 cup
Ghee/nei3 tbs
Cashews/mundiri1 tbs
Cardamom powder/ellakai1/8 tsp
Orange food colorfew drops
Hot water1 cup

Method


  • Boil the water and fry the cashews in a tsp of ghee to a golden color.
  • Heat a pan with 1 tbs of ghee and roast the vermicelli in a medium flame till it becomes golden,to this add the boiling water and cook it covered till the vermicelli becomes soft and coked completely.
  • Add the food color and sugar to it,mix it well.
  • Add the remaining ghee and cook it till it becomes thick.
  • Put off the flame and sprinkle the cardamom powder,add the fried cashews and mix it well.
  • Serve it warm.


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









Sumber http://www.naliniscooking.com

Saturday, April 26, 2014

Sel Roti - Sikkim Special



Sikkim is the state located in Himalayas bordered by Nepal to West and Bhutan by East and West Bengal to South.
As it borders Nepal,the food has the influence and Sikkim is the only state that has Nepali majority.Traditionally Sikkimese are rice eaters,coming to the recipe Sel roti is a traditional sweet,ring shaped bread/doughnut made during Tihar.
This sweet tastes almost like the sakkarai athirasam prepared in South India.The rice is soaked and grind to a fine paste along with ghee and sugar,fried in the oil.The consistency of the batter  is very important,if its too thick dropping will be diffident whereas if its thin it may becomes flat.Making a perfect sel roti needs lots of practice,the shape and appearance doesn't look like the original recipe but it tastes very delicious.Off to the recipe..............................



Basic Information
Recipe Source  Here
Soaking time 6-7 hours Preparation Time 15 minutes
Cooking Time 15-20 minutes
Makes 10-12


Ingredients


IngredientQuantity
Raw Rice Flour/pacharisi1 cup
Ghee/nei1/4cup
Sugar/sakkarai1/4 cup
Cardamom/ellakai2-3
Salta pinch
Oilfor frying



Method


  • Soak the rice for overnight or at least 6 hours,grind it to a fine paste along with ghee,sugar,cardamom and a pinch of salt.Do not add too much f water while grinding. Transfer it to a bowl.

  • Heat a pan with oil,take the ground batter in a small cup,once the oil becomes hot pour it in the oil in a circular ring.Fry it till the sizzling sound ceases.Remove it from the oil and drain it on a paper towel.

  • Sel roti is ready.



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











Sumber http://www.naliniscooking.com

Friday, April 25, 2014

Thiyari/Gatta Chawal -Rajasthan Special


Rajasthan literally,Land of Kings or Land of Kingdoms previously known as Rajaputana.Its the India's largest state by area,located on the Western side of the country.
Rajasthani cuisine is so rich,colorful and unique and uses a lot of ghee in their preparation.Due to scarcity of water they use lt of milk and buttermilk in their cooking.Foods that can be lasts for several days without reheating is preferred.Mostly Rajasthanis are vegetarians but Rajputs,the royal families enjoy meat dishes.
Today's recipe is one such unique and flavorful rice preparation,adapted from Desi Fiesta.Now off the recipe...............................

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Basic Information

Preparation Time 15 minutes
Cooking Time 30 minutes
Serves 2

Ingredients

For the Gattas



IngredientQuantity
Gram flour/kadalamaavu1/2 cup
Red chilly powder1/2 tsp
Cumin powder1/2 tsp
Turmeric powder1/8 tsp
Garam masala powder1/4 tsp
Oil2 tsp
Carom seeds2 tsp
Salt1/2 tsp
For the thiyari


IngredientQuantity
Basmathi or sona massori rice1 cup
Green peas1/4 cup
Onion/ vengayam(finely chopped)1 (medium size)
Tomato(chopped)1 (medium size)
Green chilly/pachamilagai
Ginger&garlic paste2 tsp
Red chilly powder/milagai podi1/2 tsp
Turmeric powder/manjal podi1/4 tsp
Coriander powder/dhaniya podi1 tsp
Cumin powder/jeerga podi1/4 tsp
Garam masala powder1/4 tsp
Coriander leaves/kothamalli1 tbs(chopped)
Salt11/2 tsp
Oil2 tbs

For the seasoning

Cloves/lavangam2-3
Cinnamon/pattai1inch piece
Cardamom/ellaki1
Bay leaves1



Method

Cook the rice in a pressure cooker or rice cooker and separate the grains.

To make the Gattas

Combine all the ingredients given for gatta together and make a stiff dough out of water.


Boil water in a pan,divide the prepared dough to two equal portions and apply some oil on the palms and roll them to a cylindrical shape.Drop it in the boiling water and cookit till a tooth pick comes out clean.Take it out and after cooling cut into 1/2 inch length and keep it aside.



To make Thiyari

Heat the pan with the oil,do the tempering with the wholegaram masala.Add the onion and green chilly,saute till transparent.
Add the ginger&garlic paste an fry it till the raw smell goes off.Once the ginger &garlic paste add in the tomato and cook it till mushy with a pinch of salt.Now add in all the spice powders,salt and the green peas,give it a mix,sprinkle a tbs of water and cook it covered.



At this stage add the gattas and mix it well,squeeze the lemon juice,sprinkle the coriander leaves and give it a mix.Add the cooked rice and mix it well till everything blends well.



Thiyari is ready.Serve it with raitha of your choice.



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












Sumber http://www.naliniscooking.com

Thursday, April 24, 2014

Paneer Tikka Masala - Punjab Special



Punjab is a Northern state,the land of five rivers,bordered by Himachal Pradesh to East and Haryana to South.
Agriculture is is the largest in Punjab and its the largest produce of wheat in India.
Punjabi cuisine is so rich and delicious with ghee and butter and uses tandoor oven to cook naan and rotis and non-veg dishes.The cooking method varies from region to region.
Coming to the recipe paneer tikka masala is a rich and creamy preparation goes very well with roti and naan.Originally the marinated panner is cooked in tandoor oven and added to the gravy but I shallow fried in the pan.Off to the recipe.........................................


Basic Information

Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 2-3

Ingredients



IngredientQuantity
Paneer(cubed)250 gms
Onion/ vengayam(finely chopped)1 (medium size)
Tomato(chopped)3-4 (medium size)
Ginger&Garlic paste2 tsp
Red chilly powder/milagai podi1/2 tsp
Coriander powder/dhaniya podi1 tsp
Cashews/mundiri4-5
Full fat milk/paal1 cup
Kasoori methi1/4 tsp
Salt1 tsp
Oil3-4 tbs

For the Marination

IngredientQuantity
Yogurt/thayir1/4 cup
Red chilly powder1/2tsp
Coriander powder1/2 tsp
Kasoori methi1/4 tsp
Garam masala powder1/2 tsp
Orange food color(optional)few drops
Salt1/2 tsp


Method

In a bowl take the ingredients given in a bowl and mix it well.To this add the cubed panner and mix it well.Let it soak for 30-45 minutes.Grind the cashews with a tbs of milk to a fine paste,grind the tomatoes to a fine paste.
Heat a pan with 1 tbs of oil and shallow fry the paneer cubes and fry it till golden in a medium flame.Keep it aside.


Now heat the remaining oil in a pan and saute the onion with a pinch of salt till translucent.Add the ginger&garlic paste an fry it till the raw smell goes off.Once the ginger &garlic paste add in the tomato puree and cook it till the oil separates. Add in the chilly and coriander powder,garam masala powder,and cashew paste,give it a mix.Cook it until the raw smell disappears.


Now add the milk and let it boil in  medium flame for 2-3 minutes.Then add in the fried paneer and cook it for another couple of minutes.Finally sprinkle the kasoori methi and put off the flame.


Paneer Tikka Masala is ready.


Serve it with roti or naan.



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

  • Here I used the whole milk as  I didn't add any cream.
  • If you want you can use a tsp of butter along with the oil to get a nice flavor.















Sumber http://www.naliniscooking.com

Potato Assaadu/Potato Kurma - Pondicherry Special


Today's visit is to Pondicherry,union territory in Southern part of India.Pondicherry is affectionately known as Pondy and its heavily influenced by French.Pondicherry  is famous for its beach and Aravind Ashram.
Coming the food culture,sea foods are popular and its a mixed of French,Tamilnadu,Andhra and Kerela cuisine.
Assaadu is nothing its a kurma named as such in Pondicherry and it tastes best with roti,rice and other tiffin items like idly and dosa.Mostly assaadu is made with sea foods and meat,for vegetarian version its made with potatoes.Lets move on to the recipe......................


Basic Information

Recipe Source  Priya's Versatile Recipes
Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 2-3

Ingredients



IngredientQuantity
Potato/urulaikilangu1 (cubed)
Onion/ vengayam(finely chopped)1 (medium size)
Tomato(chopped)2 (medium size)
Ginger&Garlic paste2 tsp
Red chilly powder/milagai podi1 tsp
Turmeric powder/manjal podi1/2 tsp
Green chilly/pachamilagai3-4
Coriander leaves/kothamalli1 tsp(chopped)
Salt11/2 tsp
Oil1 tbs
For the tempering

IngredientQuantity
Cloves/lavangam3
Cinnamon/pattai1 inch
Bay leaf1

Grind it to a fine paste

IngredientQuantity
Coconut(grated)1/4 cup
Poppy seeds/kasakasa1/2tsp
Cashews/mundiri4
Grind to a fine powder

IngredientQuantity
Fennel seeds/sombhu1/2 tsp
Cumin seeds/jeergam1/2 tsp



Method

Grind the fennel and cumin seeds to a fine powder in a mortar and pestle,grind the coconut and cashews to a fine paste,keep it aside.
Heat the oil in a pan and do the tempering,saute the onion and green chilly till transparent.Then add the ginger&garlic paste fry it for a minute,then add the chopped tomato and cook it till mushy.


Add the cubed potato, ground powder,red chilly powder give it a mix.Cook it covered till the potato gets cooked.Finally add the ground paste,turmeric powder and salt.Allow it to boil for 5 minutes or till the raw smell goes off.Sprinkle the chopped coriander leaves.


Serve it with rice or roti,idly,dosa.


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









Sumber http://www.naliniscooking.com