Broccoli Poriyal

Today's recipe for the Cook Book Challenge,I am sharing you a simple and healthy stir fry/poriyal with broccoli.
This recipe I noted down from my sister's recipe collections and tried it.This poriyal goes very well with rice and some spicy kulambhu such as milagu kulambhu or poondu kulambhu.But I personally prefer to mix it with rice along a dash of ghee.Either way it tastes good,lets move on to the recipe................................

Broccoli Poriyal

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  Basic Information

   Preparation time 15 minutes

   Cooking time 20 minutes

   Serves 2

    

  
 Ingredients

Ingredient	Quantity
Broccoli florets	2 cups
Onion(fineley chopped)	1 (small size)
Toor dhal/thuvaram paruppu	2 tbs
Coconut(grated)	2 tbs
Green chilly/pachamilagai	1(slit into 2)
Curry leaves/karivepillai	few leaves
Salt	3/4 tsp+1/2 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	1 tsp
Red chilly/varamilagai	1(broken)
Asafoetida/perungayam	a pinch

  

  Method 

• In bowl take water put the 1/2 tsp o salt and add the broccoli florets,keep it for 2-3 minutes and drain the water.Now chop the florets and the thin stems to smaller pieces.Pressure cook the toor dhal with enough water for a whistle in a medium flame (it should not turn mushy).

• Meanwhile steam the broccoli in a idly vessel till it becomes soft and keep it aside.

• Heat a pan with oil and do the tempering and add the green chilly,onion and curry leaves.Saute it along with a pinch of salt.Now add the steamed broccoli and sprinkle the remaining salt.

• Toss it well,add in the cooked dhal and grated coconut.Mix it well and keep it the flame for 2-3 minutes.Put off the flame.

• Serve it rice and kulambhu.

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

Instead of toor dhal,channa dhal can be used.

Chop the broccoli to smaller pieces to get a nice taste.

This recipe is off  to Cook Book Challenge #11 August week 4.

Sumber http://www.naliniscooking.com

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of Spicy Treats.She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe..............................

Masoor Dhal Masal Vadai

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   Basic Information

   Soaking time 2-3 hours

   Preparation time 15 minutes

   Cooking time 15-20 minutes

   Makes  12 vadais

    

  
 Ingredients

Ingredient	Quantity
Masoor Dhal	1/2 cup
Split peas/pattani paruppu	2 tbs
Green chilly/pachamilagai	2
Red chilly /varamilagai	1
Ginger/inji	1 inch
Garlic/poondu	2 cloves
Onion(finely chopped)	1(big size)
Curry leaves/karivepillai	1 sprig (chopped)
Coriander leaves	2-3 tbs
Mint leaves/pudina	10 leaves (chopped)
Fennel seeds/sombu	1 tsp
Salt	3/4 tsp
Oil	for deep frying

  

  Method 

• Soak the dhals together in water for 2- hours.Keep 2 tbs of soaked dhal separately and grind the remaining with salt,fennel,ginger,garlic and chilly to a coarse paste.(I pulse it.) 

• Transfer the mixture to a bowl,to this add the soaked dhal,chopped onion,curry,coriander and mint leaves.Mix it well,meanwhile heat the oil in a pan.

• Once the oil is hot enough,take a small lemon size ball of batter and flat it with the palm.Drop in the oil and deep fry it till it becomes nice and crisp in a medium flame.

• Remove it from the oil and drain it on a paper towel.

• Serve it with ketchup along with a cup of tea.

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

• Instead of split peas,channa dhal can be used.
• Addition of whole soaked dhal gives a nice crisp and crunch to the vadas.

Sumber http://www.naliniscooking.com

Spicy Gobi Masala/Spicy Cauliflower Curry

Coming to the Cookbook Challenge I chose a recipe from one of my recipe booklet came along with pressure cooker.
In the original recipe,the curry is made in the pressure cooker with one whistle.As I was not sure how the cauliflower would be after pressure cook so made it in the open pan.I reduced the chilly powder from the original recipe,as I feed for kids the same curry.The curry/masala came out so creamy and delicious with perfect spicy and I paired up with rotis for our dinner.Off to the recipe...................................

Spicy Caulifloer Masala/Spicy Cauliflower Curry

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   Basic Information

   Preparation time 15 minutes

   Cooking time 25-30 minutes

   Serves 3-4

    

 
  Ingredients

Ingredient	Quantity
Cauliflower florets	3 cups
Onion(fineley chopped)	2 (medium size)
Tomato	2 (large size)
Red chilly powder	1 tsp
Turmeric powder/manjal podi	1/4 tsp
Coriander powder/dhaniya podi	1 tbs
Garam masala powder	1/2 tsp
Cumin powder/jeerga podi	1/4 tsp
Yogurt/curd/thayir	1/4 cup
Coriander leaves/kothamalli	1 tbs(chopped)
Salt	11/2 tsp
Oil	2 tbs

 Grind to a fine paste - 1

Ingredient	Quantity
Garlic/poondu	4-5 cloves
Ginger/inji	1 inch
Green chilly/pachamilagai	2

  

 Grind to a fine paste - 2

Ingredient	Quantity
Poppy seeds/kasakasaa	2 tsp
Cashews/mundiri	1 tbs

 Method 

• In bowl take hot water put the salt and add the cauliflower florets,keep it for 2-3 minutes and drain the water.Grind the ingredients given 1 and 2 separately.Also grind the tomatoes in a blender to a fine puree and keep it aside.

• Heat a pan with oil and saute the onions till transparent.Then add the ginger,garlic and green chilly paste and saute it until the raw smell disappears.Now add the pureed tomatoes and cook it for 2-3 minutes.

• Then goes in the spice powders and salt,mix it well and cook it till the oil separates.Now add the whisked yogurt and mix it well and add around 1/2 cup of water.Let it boil for 3-4 minutes or till the raw smell goes off.

• Now add in the blanched cauliflower florets and cook it for 3-4 minutes.Finally add the cashew and poppy seed paste along with another 1/2 cup of water.Cook it for another couple of minutes and put off the flame.Garnish it with chopped coriander leaves.

• Serve it with Pulkhas or roti

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

• Do not cook the cauliflower for a long time in the hot water.
• The amount of chilly powder can be increase if you need a spicy version.

This recipe is off  to Cook Book Challenge #11 August week 3.

Sumber http://www.naliniscooking.com

Pattani Sundal/Yellow Peas Sundal

For the final day of blogging marathon #43 I am sharing a simple and healthy sundal made with yellow peas.
Though sundal is mostly made for festivals such as vinayar chaturthi and navaratri,I make it often for my kid's evening snack or snack box.Sundal can be made with variety of lentils with or with no coconut.Here goes the recipe.................

Basic Information

Soaking time 8 hours

Preparation time 15 minutes

Cooking time 15 minutes

Serves 2

Ingredients

Ingredient	Quantity
Yellow peas/pattani	1/2 cup
Coconut(grated)	2 tbs
Green chilly/pachamilagi	1
Ginger/inji	1/4 inch
Salt	1/2 tsp
Oil	2 tsp

 For the Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Red chilly/varamilagi	1(broken)
Asafoetida/perungayam	a pinch
Curry leaves	few leaves

Method

• Soak the peas for 8 hrs or overnight and pressure cook it for 2 whistles in a high flame with a pinch of salt.After pressure subsides drain the excess water and keep it aside.

• Meanwhile pulse the grated coconut,green chilly and ginger in a blender to a coarse paste without adding any water.

• Heat a pan with oil and do the tempering and add the coarse paste and saute it,immediately add the cooked peas and salt.

• Mix it well till everything gets blend and put off the flame.

• If needed garnish it with coriander leaves.

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

• Do not cook the peas for more than 2 whistles otherwise it may turn mushy.

Check out my fellow bloggers who is participating in Blogging Marathon #43.

Sumber http://www.naliniscooking.com

Channa Sandwich/Chickpeas Sandwich

Coming to day 2 of blogging marathon #43,I chose to share a simple and healthy sandwich.As both my kids love to have sandwiches I make quiet often with different stuffing for snack.
Today's recipe can be made with left over channa masala also,but here I made the stuffing separately. This sandwich is so filling and can be had with no guilt.I usually use generous amount of butter for kids and for us with no butter.With no further delay lets move on to the recipe...................................

Basic Information

Soaking time 8 hours

Preparation time 15 minutes

Cooking time 25 minutes

Makes 4

Ingredients

Ingredient	Quantity
Chickpeas/kondakalai	1/2 cup
Onion	1(medium size)
Tomato	1(medium size)
Red chilly powder	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Garam Masala powder	1/4 tsp
Coriander leaves(chopped)	as needed
Ginger&Garlic paste	2 tsp
Cumin Seeds/jeeragam	1/2 tsp
Salt	1 tsp
Oil	1 tbs

   For the Sandwich

Ingredient	Quantity
Bread	8 slices
Mint Chutney	2-3 tbs
Butter/vennai	2-3 tbs
Onion(chopped)	for granishing (optional)

  Method 

• Soak the channa /chickpeas for 8 hours and pressure cook it for 3-4 whistles in a medium flame.
• Heat a pan with oil and crackle the cumin seeds,add the chopped onion with a pinch of salt.Add the ginger&garlic paste and fry it for a minute,then goes in the chopped tomato and cook it until mushy.

• Now add in the spice powders and salt,give it a mix.Add the cooked chickpeas and mix it well till everything blends well.Sprinkle some water if it is too dry.Cook it for couple of minutes or till it becomes dry.Slightly mash the chickpeas with the ladle.Finally add the chopped coriander leaves and mix it well.Now the stuffing is ready.

• Now apply some green chutney on one of the slice and keep a generous amount of stuffing.Apply butter on the another slice of the bread and cover the stuffing.Apply some butter on the sandwich maker and top of the bread slice,toast it or toast it in a griddle.Cut it into two triangles.

• Channa Masala Sandwich is ready.Serve it with ketchup and juice.

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

Check out my fellow bloggers who is participating in Blogging Marathon #43.

Sumber http://www.naliniscooking.com

Kara Pori/Spicy Puffed Rice

We are in the 2nd week of 43 edition of blogging and the themes I chose,is healthy kids snacks.For the day 1,I am sharing you a healthy,guilty free snack kara pori.
My mom makes this snack often for school snack box or picnic snack.This kara pori can be made in jiffy and stays fresh for even a month if it is stored in an air tight container.Lets move on to the recipe...................................

Kara Pori

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   Basic Information

   Preparation time 15 minutes

   Cooking time 15 minutes

   Makes 3 1/2 cups

    


  Ingredients

Ingredient	Quantity
Puffed Rice/pori	3 cups
Peanuts	1/2cup
Roasted gram dhal/pottukadalai	1/3 cup
Red chilly powder	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	1 sprig
Garlic/poondu(crushed)	2 cloves
Salt	3/4 tsp
Oil	1 tbs

  

  Method 

• Heat a wide mouth pan and add the oil and add the crushed garlic,peanuts,fry it till the peanuts get crispy.Then add in the curry leaves and mix it till the curry leaves get toasted.Add the roasted gram dhal and mix it.

• Now add in the spice powders,asafoetida and salt,give it a mix.Add the puffed rice and mix it well till everything blends well.Put off the flame. 

• Store it in an air tight container after cooling.

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

• Broken cashews can also be added for extra rich taste.
• Reduce the flame to low while adding the chilly and turmeric powder,otherwise it may burnt and turned into black.
• The chilly powder can be increased for a real spicy version.
• Instead of chilly powder,sambar powder can also be used.

Check out my fellow bloggers who is participating in Blogging Marathon #43.

Sumber http://www.naliniscooking.com

Thinai Masala Paniyaram/Foxtail millet Paniyaram

Today's recipe is a healthy paniyaram recipe and used thinai/foxtail millet instead of rice.This is a great breakfast or snack option and doesn't need fermentaion.
I saw this recipe in a T.V show and used samai/little millet,as I don't get samai here substituted with thinai.The same recipe can be followed for the sweet version which I will share soon.As thinai has a mild sweet taste it tastes good with spicy kara chutney.With no further delay lets move on to the recipe...................................

Thinai Masala Paniyaram

   Basic Information

   Soaking time 2-3 hours
   Preparation time 15 minutes
   Cooking time 30 minutes
   Makes 20-22


    Ingredients

Ingredient	Quantity
Thinai/foxtail millet	1/2 cup
Toor dhal	1 tbs
Channa dhal/kaldaparuppu	2 tbs
Moong dhal/paasi paruppu	1 tbs
Rice flakes/aval/thin poha	1/4 cup
Onion(finely chopped)	1(medium size)
Green chilly/pachamilagai	2-3(finely chopped)
Coconut bits(optional)	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	for garnishing
Salt	11/4 tsp
Oil	2-3 tbs

   For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparppu	1 tsp
Channa dhal/kaldaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  Method

•  Soak the dhals,thinai,rice flakes together in water for 2- 3 hours,grind it to a fine paste with  salt.

• Keep a pan with couple of tsp of oil,once it is heated crackle the mustard seeds,urad dhal.Add the curry leaves,asafoetida,and saute the onion and green chilly till transparent.Add the  coconut pieces and give it a mix.

•  Finally add the chopped coriander leaves and mix it well and put off the flame.Add this to the batter and mix it well.

•  Heat the Paniyarm pan,add 1/2 tsp of oil in each mould.When the oil gets heated pour the batter 3/4 th of the each mould.Once its cooked flip the paniyaram with the help or spoon or a knife and let it cook for a minute in a medium flame and drizzle little oil.

•  Thinai paniyaram is ready,serve it with spicy/kara chutney.

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

• Keep the flame in medium to get even browning..
• If you want you can use a cup of fermented idly/dosa batter along with the batter.

This recipe is off  to Cook Book Challenge #11 August week 2.

Sumber http://www.naliniscooking.com