Friday, March 25, 2016

Rava Tomato Bath/Tomato Rava Bath/Semolina Tomato Bath




To make a quick dish for myself on a lazy day,I prefer to make one pot meal or upma.As my family say a big no to upmas and kichadi I make it for lunch,once in a while to satisfy my cravings.
My mom used to make mixed vegetable masala kichidi/bath whenever we are bored with regular upam..The same recipe I make it with little more tomato and no veggies.If the semolia/rava is roasted then this can be made in no time.To fasten the cooking process I used the hot water to cook the semolina.





                                                                      
                                                            
                                        Rava Tomato Bath/Tomato Rava Bath


                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 20 minutes
   Serves 2


  Ingredients




  
Ingredient
Quantity
Semolina/rava
3/4 cup
Green chilly/pachamilagai
2 slit lenghty
Onion( finely sliced)
1 (medium size)
Ginger&garlic paste
2 tbs
Tomato(pureed)
1(large size)
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
1/4 tsp
Coriander powder/dhaniya podi
1/4 tsp
Garam Masala powder
a pinch
Salt
3/4 tsp
Curry leaves/karivepillai
few leaves
Coriander leaves(chopped)
1 tbs
Cashwes/mundiri(optional)
2 tsp(broken)
Oil
1.5 tbs

 For the tempering

Ingredient
Quantity
Cloves/lavangam
3
Cinnamon/pattai
1 inch piece
Star anise
1 (petal)
Fennel seeds/sombu
1/4 tsp
  
   Method 
  • Heat the pan with 2 tsp of oil and roast the rava in a medium flame for 3-4 minutes or  nice aroma comes out.Remove it and heat the remaining oil in the pan and do the tempering with ingredients.Fry the cashews.Meanwhile boil 2.5 cups of water in the next burner.

  •  Add the sliced onion,curry leaves and green chillies along with a pinch of salt. Saute till transparent,add in the ginger&garlic paste and fry it for couple of minutes.Then goes in the pureed tomato.Fry it for a minute.

  • Now add in all the spice powders and salt,mix it well.At this stage add the roasted rava and mix it well till everything blends well.

  • Add around 2.5 cups of boiling water and stir it well till the water is absorbed.Cover it with a lid and cook it in a slow flame for 3-4 minutes.Finally add the chopped coriander leaves and put off the flame.
  • Serve it with coconut chutney or onion raita.


  • Rava needs to roasted well otherwise the bath will be sticky.
  • Instead of garam masala tempering mustard,urad and channa dhal can be used.
  • Fresh or frozen peas can also be added while sauteing the onion. 


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

Check out the blogging marathon page for the fellow bloggers participating in BM#62.



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Thursday, March 24, 2016

Vendhaya Kulambhu/Vendhaya Kara Kulambhu


We are entering the final week of Blogging Marathon #62 and for this week I chose to share quick meals.
Since my week days cooking is always simple and takes 30-40 minutes.But I do some of the preparations in the previous day itself.Prior preparation makes the morning cooking so easy.
As my Hubby prefers mostly South Indian food,every other day is a simple and comforting South Indian menu.Today's recipe is a flavorful vendhaya kulambhu and paired it with cabbage kottu and rice.
For this kulambhu preparation I used the store bought tamarind paste and chopped the cabbage previous day,kept it in the refrigerator.As both needs coconut paste I ground it together and used.I kept the rice in an electric cooker and while the kulambhu is boiling I made the kootu.Lets move on to the recipe...........




                                                                      
                                                 
                   Vendhaya Kulambhu/Vendhaya Kara Kulambhu          
                

                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes
   Serves 3(generously)


  Ingredients




  
Ingredient
Quantity
Shallots/chinna vengyam(chopped finely)
8-10
Red chilly powder/milagi podi
1.5 tsp
Coriander powder/dhaniya podi
2 tsp
Turmeric powder/manjal podi
1/4 tsp
Tamarind paste/puli
1-1.5 tbs
Salt
1 tsp
Oil
1.5 tbs
Curry leaves/karivepillai
few leaves

 Grind to a fine paste


Ingredient
Quantity
Coconut(grated)
2 tbs
Cumin seeds/jeeragam
1/2 tsp
Fennel seeds/sombu(optional)
1/2 tsp

 For the tempering


Ingredient
Quantity
Mustard seeds/kadugu
1/2 tsp
Fenugreek seeds/vendhayam
3/4 tsp
Dried red chilly/varamilagai
2 (broken)
Asafoetida/perungayam
a pinch


  
   Method 

  • Heat the oil in a pan,crackle the mustard seeds,fenugreek seeds.Add the asfoetida and dried red chilly. Add the chopped shallots with a pinch of salt. Saute till transparent,add in  the spice powders like red chilly powder,coriander powder and turmeric powder,fry it for couple of minutes.if its too dry sprinkle some water.

  • Now add the tamarind paste and a cup of water.Let it cook for a boil.Add in the salt and let it boil for 4-5 minutes.Add in the ground coconut paste.

  • If needed add around 1/2 cup of water and boil it for 2-3 minutes.Let it simmer for another couple of minutes and put off the flame.

  • Serve it with rice and kottu or pappad





  • Instead of shallots,onion can be used.
  • Fenugreek seeds need to crackle completely in the oil otherwise the kulambhu may turn bitter.
  • As my red chilly powder was spicy I used 1.5 tsp,it can increased up to 2 tsp.



                                                                      
                                                 
                   Cabbage Kottu/Muttaikose Kottu


                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes
   Serves 3(generously)


  Ingredients




  
Ingredient
Quantity
Cabbage/muttaikose(shredded)
3 cups
Channa dhal/kadala paruppu
3 tbs
Green chilly/pachamilagai
2(slit lengthy)
Onion(finely chopped)
2-3 tbs(optional)
Salt
1/2 tsp
Oil
2 tsp
Curry leaves/karivepillai
few leaves

 Grind to a fine paste


Ingredient
Quantity
Coconut(grated)
2 tbs
Cumin seeds/jeeragam
1/2 tsp

  For the tempering


Ingredient
Quantity
Mustard seeds/kadugu
1/2 tsp
Urad dhal/ulutham paruppu
3/4 tsp
Dried red chilly/varamilagai
2 (broken)
Asafoetida/perungayam
a pinch


  
   Method 

  • Pressure cook the channa dhal for 2-3 whistles in a pressure cooker and grind the coconut,cumin seeds to a fine paste.
  • Heat the oil in a pan,do the tempering with the ingredients,add the chopped onion,shredded cabbage. Saute it for 2 minutes,then add around 1/2 cup of water and cook it covered for 5 minutes.
  • Now add the cooked channa dhal and mix it well,cook it for a minute.Then goes in the ground paste and cook it for 2-3 minutes or till the raw flavor goes off.Put off the flame.
  • Serve it as an accompaniment.




  • Instead of channa dhal,moong dhal can also be used..
  • Addition of onion is purely optional,also green chilly can grind along with coconut.


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

Check out the blogging marathon page for the fellow bloggers participating in BM#62.




Sumber http://www.naliniscooking.com

Saturday, March 12, 2016

Mixed Vegetable Egg Bhurji/Kaikari Muttai Podimas


Coming to the final day of the theme under bhurji recipes in Blogging marathon#62 is mixed veggie egg bhurji.
This recipe is similar to egg bhurji and uses lot of veggies.This recipe I noted down from a T.V show and tired it couple of times with other veggies too.
Here I used one extra large egg and its easily served 2,but if you are using a regular egg,2 eggs are needed.



                                                                      
                                                            
                 Mixed Vegetable Egg Bhurji/Kaikari Muttai Podimas


                                                                  
   Basic Information

   Preparation time 15 minutes
   Cooking time 12 minutes
   Serves 2


  Ingredients




  
Ingredient
Quantity
Egg
1-2
Carrot(grated)
2-3 tbs
Beans(finely chopped)
2 tbs
Cabbage(shredded)
a fistful
Tomato(finely chopped)
1(small size)
Onion(finely chopped)
1(small size)
Red chilly powder/milagai podi
1/2 tsp
Black pepper powder/milagu podi
1 tsp
Garam Masala powder
1/4 tsp
Turmeric powder/manjal podi
1/4 tsp
Cumin seeds/jeeragam
1/2 tsp
Coriander leaves(chopped)
1 tbs
Curry leaves/karivepillai
few leaves
Oil
1 tbs

 
  
   Method 

  • Heat the oil in a pan,crackle the cumin seeds and add the chopped onion with a pinch of salt. Saute till transparent,add in all the veggies and fry it for couple of minutes.Cook it covered for a minute or two,till the veggies become tender.Add in all the spice powders,salt and give it a mix.

  • Now add the whisked egg,coriander leaves and mix it well till the egg is completely cooked.Put off the flame.
  • Serve it along with rice or roti.




  • Onion needs to be chopped finely.
  • Finely chopped cauliflower can also be used..
  • Here I didn't use green chilly,so added little extra red chilly powder. 



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

Check out the blogging marathon page for the fellow bloggers participating in BM#62.



Sumber http://www.naliniscooking.com

Friday, March 11, 2016

Soya Chunks Bhurji/Soya Matar Bhurji



For the day 2 recipe themed under bhurji recipe in BM# 62 is a healthy and protein packed soya chunks bhurji.
Soya chunks are a great alternate for chicken and its a good source of proteins.Though the soya chunks has an unpleasant smell and bland taste,with proper spices it tastes delicious.
Originally the bhurji is made with the soya granules,if not it can be made with the chunks.
Coming to the recipe I used the regular soya chunks and pulsed the cooked chunks in a blender to get a bhurji consistency.Also used some frozen green peas to make it colorful and tasty.This bhurji pairs well with rice and roti as well as stuffing for parathas and sandwich.
We had it with the store bought laccha paratha for our weekend brunch along with masala tea,it was so filling.






                                                                      
                                                            
                                        Soya Chunks Bhurji/Soya Matar Bhurji


                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 20 minutes
   Serves 2(generously)


  Ingredients




  
Ingredient
Quantity
Soya chunks
1/2 cup
Green peas/pattani(fresh or frozen)
1/2 cup
Onion( finely chopped)
1 (medium size)
Ginger&garlic paste
2 tbs
Tomato(finely chopped)
1(medium size)
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
1/2-3/4 tsp
Coriander powder/dhaniya podi
1 tsp
Garam Masala powder
1/4 tsp
Salt
1 tsp
Cumin seeds/jeeragam
1/2 tsp
Coriander leaves(chopped)
1 tbs
Lemon juicie
2 tsp
Oil
1 tbs

 
  
   Method 
  • Cook the soya chunks in boiling water along with a pinch of salt.Once its cooked drain the water and rinse it in cold water for couple of times.Squeeze the excess water and pulse in the blender.

  • Heat the oil in a pan,crackle the cumin seeds and add the chopped onion with a pinch of salt. Saute till transparent,add in the ginger&garlic paste and fry it for couple of minutes.
  • Add the chopped tomato cook it for a while,then goes in the frozen green peas,spice powders and salt.
  • Give it a mix and add around 1/4 cup of water and cook it covered for couple of minutes.Now add the pulsed soya chunks.
  • Mix it well,let it cook for 5 minutes or till the raw smell disappears.Add in the chopped coriander leaves,squeeze the lemon juice and put off the flame.Mix it gently.

  • Serve it along with rice or roti.


  • Onion needs to be chopped finely.
  • Drain the water completely and squeeze the soya chunks to remove excess water.
  • Rinse and wash the cooked soya chunks for couple of times in cold water to remove the unpleasant smell. 
  • Veggies such as finely chopped carrot,beans also can be used along with green peas.
  • The green peas can also be cooked in the MW for 2-3 minutes.


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

Check out the blogging marathon page for the fellow bloggers participating in BM#62.




Sumber http://www.naliniscooking.com

Thursday, March 10, 2016

Egg Bhurji/Andaa Bhurji/Scrambled Egg



We are entering the 2nd week of Blogging Marathon#62 and for this week theme is going be Bhurji recipes.
Indian way of scrambled egg is basically bhurji and can be made in so many ways even with veggies too.
Egg bhurji is quick and easy to make,when no veggies are stocked.Be it with rice or bread it pairs up well.To make it a healthier way I used 4 egg whites and 2 yolks only.Off to the recipe....






                                                                      
                                                            
                                            Egg Bhurji/Andaa Bhurji/Scrambled Egg


                                                                  
   Preparation time 10 minutes
   Cooking time 10 minutes
   Serves 2(generously)


  Ingredients


Ingredient
Quantity
Egg
4
Onion(finely chopped)
1(medium size)
Tomato(finely chopped)
1(medium size)
Green chilly(chopped)
1-2
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
1/2 tsp
Black pepper powder/milagu podi
1/2 tsp
Curry leaves/karivepillai
1 sprig
Salt
3/4 tsp
Coriander leaves(chopped)
1 tbs
Fennel seeds/sombu(optional)
1/4 tsp
Oil
2 tsp

 
 
   Method 
  • Break the eggs and put in a bowl,whisk it well and keep it aside.
  • Heat the oil in a pan and crackle the fennel seeds,add in the chopped onion and green chilly.Saute it till transparent.Add in the chopped tomato and cook it well.

  • Now add in the spice powders and salt,mix it well.After everything blends well add the beaten egg.

  • Let it cook for a  minute and stir it well ,add in the chopped curry leaves and coriander leaves.Continue stirring until the eggs are completely cooked.

  • Serve it along with rice or roti.

  • Onion needs to be chopped finely.
  • Do not use more of red chilly powder.
  • Addition of fennel is purely optional. 





Check out the blogging marathon page for the fellow bloggers participating in BM#62.





Sumber http://www.naliniscooking.com