Moong Dhal Savory Puttu /Paasiparuppu Kaara Puttu

Ending the legumes and lentils series in Protein Rich Dishes in mega marathon edition with savory puttu.
I have already shared the sweet puttu with moong dhal,but today's version is a savory one .The procedure is almost same as sweet puttu.Instead of jaggery syrup it needs tempering with basic ingredients.
This puttu can be eaten as such,we prefer to sprinkle boondi or sev.Even spicy idly podi/chutney powder can also be sprinkled and eaten.My kiddo loves to top it with sugar and eats.Off to the recipe.......

                                                             

                                                            

                                                                   Moong Dhal Savory Puttu/Paasiparuppu Kaara Puttu

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   Basic Information

   Preparation time 10 minutes

   Soaking time 2-3 hours
   Cooking time 20-25 minutes

   Serves 3

  Ingredients

  

Ingredient	Quantity
Moong dhal/paasiparuppu	1/2 cup
Channa dhal/kadalaparuppu	2 tbs
Raw rice/pacharisi	2 tbs
Curry leaves/karivepillai	few leaves
Green chilly/pachamilagai	2 (chopped finely)
Ginger/inji	1/2 tsp(grated)
Turmeric powder/manjal podi	1/4 tsp
Coconut(grated)	3-4 tbs
Salt	3/4tsp
Coriander leaves(finely chopped)	1 tbs
Lemon juice	2 tsp
Oil	1 tbs

 For tempering

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

  

   Method 

• Wash and rinse the dhals and rice with water,soak it together for 2-3 hours with enough water.After soaking completely drain the water and keep it aside.
• Now in a blender jar take the dhals and rice and grind it to a bit coarse paste along with salt.

• Grease the idly plate,put the batter in each mould and keep the plate in the idly maker.

• Steam it for 10 minutes.Remove the plate from the steamer and let it cool,take out the idlys from the plate and sprinkle some hot water and crumble it.Keep it aside.

• Keep a pan with oil and do the tempering,toast the curry leaves.Add in the chopped green chilly,grated ginger and coconut .

• Give it a mix,add in the turmeric powder and a pinch of salt.Add the crumbled idly.

• Mix it well and keep it on the flame for 2-3 minutes. Finally sprinkle the coriander leaves and some grated coconut and lemon juice,give it a mix.

• Serve it warm

• The amount of lemon can be altered depending on the sourness of the lemon.
• Cashews can also be added along with the tempering for extra crunchiness and rich taste.
• While crumbling the idlys,if you feel dry sprinkle some hot water.
• The crumbled idlys can be pulse it in a blender for 30 second with regular intervals.Otherwise it will be like a paste.

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

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Dhal Spinach /Palak Dhal /Spinach Gravy with Lentils

My family prefers to have rasam,potato fry for a simple and comforting food.If I want to make the comforting meal more nutritious my choice would be some lentil  and vegetable based kootu.

As my kids love spinach,I prefer to make kootu.I have shared my version of spinach kootu here and here.

But this version is slightly different and I had in my friend's place and it quiet interesting.It tasted awesome with the flavor of ghee.Also the use of mixed lentils with spinach makes a balanced meal with roti or rice.So I tried it for the protein rich theme, as it has used variety of lentils.

As ghee has natural fat its good to use in moderate quantity.If you want a vegan version then go ahead and use oil for the tempering.Off to the recipe...............

                                                             

                                                            

                                                                      Dhal Spinach/Palak Dhal

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   Basic Information

   Preparation time 10 minutes
   Cooking time 20 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Spinach/palak	4 cups(tightly packed)
Channa dhal/kadalaparuppu	1/2 cup
Toor dhal/thuvaramparuppu	2 tbs
Moong dhal/paasiparuppu	2 tbs
Onion( finely chopped)	1 medium size
Green chilly/pachamilagai	2 (slit lengthy)
Tomato	1 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/4 tsp
Garlic/poondu	3-4(finely chopped)
Salt	3/4tsp
Coriander leaves(finely chopped)	1 tbs
Oil	1 tbs

 For tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Cumin seeds/jeeragam	1 tsp
Red chilly /varamilagai	1 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Wash and rinse the dhals,take the dhals,spinach,chopped onion,tomato,green chilly,salt,turmeric powder,red chilly powder in a pressure pan.

• Mix it well and add around 2 cups of water and pressure cook it for 2-3 whistles.Put off the flame and once the pressure subsides remove the lid.

• Meanwhile do the tempering with the given ingredients and fry the garlic.Add in a pinch of red chilly powder and put off the flame.Keep it aside.

•  Now add in 1/2 cup of water to the cooked spinach and dhal mix and keep it on the flame.After one boil,add in the tempering and mix it well.Put off the flame.

• Serve it  with rice or phulka.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com

Channa Masala - Easy One pot Channa Masala

I already share a version of no onion,garlic channa masala  and Punjabi Chole Masala.Channa masala  can be made in umpteen ways with so many twists.

One such easy and comfortable way of making it in a  pressure cooker.One pot version saves time and effort but the end result will be finger licking good.

If the chickpeas /channa is soaked and refrigerated then can be made in no time.This version can be called as curry in a hurry.Here I have used the homemade channa masala powder,but it can be easily substituted with  garam masala and aamchur powder.Let's move on to the recipe......................

                                                             

                                                            

                                                                         Easy One Pot Channa Masala

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   Basic Information

   Preparation time 10 minutes
   Soaking time 6-8 hours
   Cooking time 25 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Chickpeas/channa/vellai kondakadalai	3/4 cup
Onion( finely chopped)	2 medium size
Ginger&garlic paste	2 tsp
Tomato (pureed)	2-3 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/2 tsp
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Oil	3-4 tbs

 To roast and grind (for the channa masala powder)

Ingredient	Quantity
Red chilly/varamilagai	2 (broken)
Coriander seeds/dhaniya	1.5 tbs
Cumin seeds/jeeragam	1 tsp
Cloves /lavangam	2
Cinnamon/pattai	1inch
Black cardamom	1
Aamchur powder	1 tsp

  

   Method 

• Soak the chickpeas/channa overnight or minimum of 6-8 hours.

• Heat a pan and dry roast the ingredients given except aamchur powder.

• Once all the ingredients turned golden,add in the aamchur powder and put off the flame.After cooling grind it to a fine powder.Also puree the tomato and keep it aside.

•  Heat the oil in a pressure cooker or pan and crackle the cumin seeds.Add in the onion and green chillies,saute until transparent.Add the ginger and garlic paste,fry it for couple of minutes.Now add the tomato puree and cook it for 2-3 minutes.

• Add in the spice powders and mix it well.Add in the soaked chickpeas and 2 cups of water.Let it boil for a minute.

• Cover the pressure cooker with lid and cook it for 3-4 whistles in a medium flame and put off the flame.Once the pressure subsides,remove the lid and take around 2 tbs of cooked channa and grind it well and add it to the mixture.

• Let it cook for couple of minutes and put off the flame.Add in the chopped coriander leaves and mix it well.

• Serve it  with naan,phulka or paratha.

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

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Pattai Pirattal /Pachai Pattani Pirattal /Green Peas Semi Dry Curry

Pirattal is a semi dry dish popular in Chettinad cusine and can be made in various ways.Vegetables like eggplant,drumstick and legumes,even chicken ,mutton also used to make pirattal.
Each tastes unique on its own way.I have shared vegetable pirattal here using baby eggplant and drumstick.

Pirattal is a versatile dish which can be served as an accompaniment or can be mixed with rice and eaten.

Coming to the recipe,it can be made with both fresh and dried soaked peas.Today's version is with the soaked peas and cooked the peas in the open pot.Most of the times, soaked green peas get overcooked in the pressure cooker,so I prefer the open pot method.It takes only 15-20 minutes to cook,meanwhile rest of the preparation for the curry can be done.

                                                                  

                                                            

                                                                         Pattani Pirattal /Green Peas Semi dry Curry

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   Basic Information

   Preparation time 15 minutes
   Soaking time 6 hours or overnight
   Cooking time 25 minutes

   Serves 3 (generously)

  Ingredients

  

Ingredient	Quantity
Green peas/pachai pattani	1 cup (dried)
Onion( finely chopped)	1 medium size
Curry leaves/karivepillai	few leaves
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	3/4 -1 tsp
Coriander powder/dhaniya podi	1.5 tsp
Garam Masala powder	1/4 tsp
Fennel seeds	1/4 tsp
Salt	1 tsp
Coriander leaves(finely chopped)	1 tbs
Oil	1-1.5 tbs

 
 Grind to fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Tomato	1(medium size)
Cashews/mundiri	2-3
Fennel seeds/sombu	1/2 tsp
Ginger/inji	1/2 inch piece
Garlic/poondu	2-3 cloves

  

   Method 

• Soak the green peas overnight and cook it in a pressure cooker or open pot along with a generous pinch of salt.Cook until the peas is tender and it should hold the shape.Set it aside.

• Grind the given ingredients for grinding to a fine paste and keep it aside.

• Now heat a pan with oil and once it becomes hot,crackle the fennel seeds.Saute it with pinch of salt till onion turns transparent.Add in the ground paste. 

• Cook it until the raw smell disappears.Add in all the spice powders,salt and give it a mix.Now rinse the blender jar with water and add it.Mix it well.Let it boil for couple of minutes.

• Now add in the cooked green peas and cook it covered for 3-4 minutes or until the moisture gets evaporated.Add in the chopped coriander leaves and lemon juice, mix it well.

• Serve it with rice or roti.

• A tsp of ghee can also be added along with oil for extra rich taste.
• Use ripe tomatoes to get a nice taste.
• If fresh peas is used,then add it along with the onion and saute it.Then follow the rest of the method.

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

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Red Kidney Beans Salad /Rajma Salad

Today's recipe is a simple yet easy to make salad packed with protein.Kidney beans aka rajma is low in fat and and rich in protein,minerals and vitamins.As it helps to lower blood cholesterol and aids weight loss,its perfect option for dieting.

Coming to the recipe,I used the basic ingredients and topped it with sliced almonds to give a nice crunch.
All you need is to toss everything with the cooked beans and serve.If the cooked beans is refrigerated then this can be made in a jiffy for a snack or early dinner.Also I added some fresh green peas as my kids love it.Let's move on to the recipe...........................

                                                                    

                                                            

                                          Red Kidney Bean Salad  / Rajma Salad

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   Basic Information

   Preparation time 10 minutes
   Soaking time 8 hours
   Cooking time 10-12 minutes

   Serves 3

   

  Ingredients

  

Ingredient	Quantity
Red kidney beans/rajma(soaked)	1.25 cups
Onion(finely chopped)	2-3 tbs
Tomato(finely chopped)	2-3 tbs
Cucumber(finely chopped)	2-3 tbs
Fresh green peas/pacahi pattani	2-3 tbs
Green chilly/pachamilagai(finely chopped)	1
Coriander leaves(finely chopped)	1 tbs
Lemon juice/yellumichai saaru	2-3 tsp
Sliced Almonds	as needed
Salt	to taste

    

  Method 

• Boil the soaked kidney beans in a pressure cooker with enough water along with a pinch of salt for 3-4 whistles.Once the pressure subsides drain the water completely and keep it aside.

• ln a bowl take the beans and all the chopped veggies and salt.To this add the lemon juice,toss it well to blend everything or mix it with a spatula.

• Top it with some sliced almonds and serve it.

• The amount of lemon can be altered depending on the sourness of the lemon.
• Roasted peanuts can also be added for extra crunchiness.
• Remove the seeds from the tomato and use the skin portion
• Cook the beans slightly soft.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com