Mushroom Kurma / One Pot Mushroom Kurma

Ending the one pot dishes with a finger licking mushroom kurma.Kurma is a creamy,rich delicacy with a coconut base,served mostly for parottas in South India.

Both vegetarian and non vegetarian kurma can be made in  many methods and I have shared a bunch of kurma here.

Pressure cooker method of making kurma is so easy and takes only 20 minutes.This kurma tastes great with both rice and roti.

                                        

                                      

                                    Mushroom Kurma/One Pot Mushroom Kurma

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   Basic Information

   Preparation time 15 minutes
   Cooking time 20-25 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Button Mushroom/kaalaan	400 gms(quartered)
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	2 small size
Ginger&garlic paste	1 tbs
Turmeric powder/manjal podi	1/4 tsp
Red chillypowder/milagai podi	1/4 tsp
Coriander powder/dhaniya podi	1 tbs
Garam masala powder	1/4 tsp
Curry leaves/karivepillai	1-2 sprigs
Coriander leaves	as needed
Mint leaves/pudina(optional)	6-7 leaves(chopped)
Lemon juice	2 tsp
Salt	1 tsp
Oil	1.5 tbs

  Grind to a fine paste

Ingredient	Quantity
Coconut/thenagi(grated)	5
Green chilly/pachamilagai	5-6
Fennel seeds/sombu	1/2 tsp
Cashews/mundiri	5-6

  
 For the temepring

Ingredient	Quantity
Fennel seeds/sombu	1 tsp
Black stone flower/kalpasi	1
Star anise	1 petal
Cloves/lavangam	2-3
Cinnamon/pattai	1/2 inch

  Method 

• Grind the given ingredients to a smooth paste and keep it aside.

• Now in a pan heat the remaining oil and do the tempering with the given ingredients.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in chopped tomato. 

• Cook the tomatoes until mushy.At this stage add in the mushrooms and give it a mix.Now add the spice powders and salt, mix it well.

• Let it cook for a minute or two.At this stage add in the ground paste and add around 1/2 cup of water.

• Add in the chopped coriander leaves,mint leaves and cover the pressure pan with the lid.Let it cook in a medium flame for 2 whistles.Put off the flame.Once the pressure subsides,remove the lid and let it cook for a boil.add in the lemon juice and some chopped coriander leaves.Put off the flame.

• Serve it with roti,parotta or rice.

• The spices given are  for medium spice level.
• The amount of green chillies can be increased for a spicy level.
• Grind the coconut to a very fine paste.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com

Mixed Bean Pulao /Navadhaniya Pulao

Mixed bean pulao is a delectable one pot delicacy,in which rice is cooked along with mixed beans and mild spices.
It is a well balanced and fulfilling dish,tastes divine when paired with raita.This pulao is an ideal dish to cook on a lazy day,as it takes less than 30 minutes to cook in a pressure cooker,if the legumes/beans are soaked. Here I have used black,white channa,green,white peas,pigeon peas,rajma,mochai,black eye beans,mung beans.One can simply soak the mixed beans and make the pulao.No proportions are measurements need to be perfect for the amount of beans,just add them how you would like. Here is the recipe for quick,easy and protein packed pulao.

                                                                    

                                                            

                                 Mixed Bean Pulao/Navadhaniya  Pulao

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   Basic Information

   Preparation time 15 minutes
   Soaking time 10 minutes

   Cooking time 25 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.25 cups
Soaked mixed beans	1.5 cups
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Mint leaves/pudina(finely chopped)	4 tbs
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1 tsp
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	1 tbs
Ghee/nei	2 tsp
Coriander leaves(finely chopped)	2 tbs
Water	2.25-2.5 cups

  

  Grind to a coarse paste

Ingredient	Quantity
Garlic/poondu	4-5 cloves
Ginger/inji	1 inch piece
Cloves/lavangam	2-3
Cloves/lavangam	2-3
Green chilly/pachamilagai	4-5

  For the tempering

Ingredient	Quantity
Bay leaf	1
Fennel seeds/sombu	1/2 tsp

  Method 

• Soak the basmathi rice in water,grind the given ingredients given' to grind' to a coarse paste and keep it aside. 
• Heat oil and ghee in a pressure pan.Do the tempering with the given ingredients.Add in the ground paste and fry it till the raw smell goes off.Saute the sliced onion till golden.Add in the chopped tomato,mint and coriander leaves.Cook it until the tomato is mushy.

• Now add in the spice powders and salt.Give it a mix and now add in the soaked beans.Mix it well.

• Add the water and allow it to boil.Once the water is boiled,add in the soaked rice.Now goes in the lemon juice,chopped coriander leaves and a tsp of ghee if needed.

• Close it with the lid and pressure cook it for 2 whistles in a medium flame.Put off the flame and remove it once the pressure subsides.Mix it with a fork  gently.

• Serve it with raita

• If you are soaking the beans for this pulao,soak each bean a tbs for this measurement.
• The spices given are  for medium spice level.
• The amount of green chillies can be increased for a spicy level.
• For a richer version,1/2 cup of coconut milk is also used along with the water.
• The amount of water varies depending on the quality of the rice.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com

One Pot Lobia Masala /Black eye Beans Curry

Starting the week with another edition of Blogging Marathon with One pot dishes as theme.One pot dishes save the cooking time and n number of dishes such as biriyani,pulaos,curry and desserts can be made.
Coming to today's recipe its an one pot curry made in pressure cooker with no time.The method of this curry is more or less similar to the one pot channa masala,except some variations.I always stock up my freezer with the soaked legumes.So making this curry hardly takes 20-25 minutes.Try this yummy curry and serve it with both rice and roti.

                                                             

                                                            

                                           One Pot Lobia Masala/Black eye Bean Curry

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   Basic Information

   Preparation time 10 minutes
   Soaking time 3-4 hours
   Cooking time 25 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Black eye beans/lobia	3/4 cup
Onion( finely chopped)	2 medium size
Ginger&garlic (crushed)	2 tsp
Tomato (pureed)	2 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1 tsp
Coriander  powder/dhaniya podi	2 tsp
Garam masala powder	1/4 tsp
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Dried fenugreek leaves/ Kasoori meti leaves	1 tsp
Oil	3-4 tbs

  

   Method 

• Soak the black eye beans/lobia overnight or minimum of 3-4hours.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 crushed ginger and garlic,fry it for couple of minutes.Now add the tomato puree and cook it for 2-3 minutes.

•  Add in the spice powders except garam masala powder and mix it well.Now in the soaked black eye beans/lobia and give it a mix.So that the spices can coat very well.

• Add around 2 cups of water and cover the pressure cooker with lid.Let it cook for for 2-3 whistles in a medium flame and put off the flame.Once the pressure subsides,remove the lid and turn on the flame.Take around 2 tbs of cooked lobia/black eye beans and grind it well.

• Add it to the mixture and let it cook for couple of minutes and put off the flame.Add in the chopped coriander leaves,kasoori methi leaves and garam masala powder,mix it well.

• Serve it  with roti,phulka or rice

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com

Chicken Pirattal /Semi Dry Chicken Curry

Pirattal is delicacy made in most of our households to accompany with rice.Pirattal is neither watery as kuzhambhu nor dry as fry.Its a semi dry dish and goes very well even with rasam rice and rotis.

For this preparation,Kuzhambhu milagai thool is used.As I ran out of it, used red chilly and coriander powder along  with  garam masala powder.Also I slightly changed the original recipe and made it to my family taste.In the original recipe no cashew is used.Also I added some onion slices in the end for extra crunch.

                                                          

                                                           

                                         Chicken Pirattal/Semi Dry Chicken Curry

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes
   Cooking time 40-45 minutes

   Serves 3-4

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	1.25 lbs
Onion(finely chopped)	1(medium size)
Tomato	2 medium size
Ginger&Garlic Paste	2 tbs
Coriander powder/dhaniya podi	2 tsp
Red chilly powder/milagi podi	2 tsp
Black pepper powder /milagu thool	1/2 tsp
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Yogurt/curd/thayir	2 tbs
Curry leaves/karivepillai	1-2 sprigs
Cashews/mundiri(broken)	10-12
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(finely chopped)	2 tbs

   
 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Poppy seeds/kasakasa	1/2 tsp
Fennel seeds/sombu	1/2 tsp

 For the tempering

Ingredient	Quantity
Cloves/lavangam	4-5
Cinnamon/pattai	2 inch
Fennel seeds/sombu	1/2 tsp

  
For the Garnish

Ingredient	Quantity
Onion(thinly sliced)	1/4 cup
Green chilly(slit lengthy)	2
Coriander leaves(chopped)	as needed

 Method 

• Wash and clean the chicken and cut into bite size pieces and keep it aside.Add all the  spice powders,yogurt and salt to the chicken and marinate for 30 minutes minimum..
• In a  pan,heat the oil and do the tempering,fry the cashews.Add in the chopped onion and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears.

• Add in the marinated chicken and give it a mix till it changes the color. Add in the chopped tomato and mix it well.

• Add around a cup of water cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender add the ground paste and mix it well.Let it cook for couple of minute or till it reaches a semi dry consistency.Add in the ground black pepper powder.

• Also add in the chopped coriander leaves and mix it well. Finally add the the sliced onion and green chilly and mix it well.Let it simmer for a minute or two.Put off the flame and add the lemon juice if needed.

• Serve it warm with rice or roti.

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

Sumber http://www.naliniscooking.com

Spinach Pakora /Spinach Fritters

For the final day of the blogging marathon of 88 series,themed under one vegetable in different way is spinach pakora.

Pakoras are addictive and easy to make to accompany with tea especially in a rainy day.We prefer some snacks along with our evening tea on the weekends.Its been raining since 4 days here and we were craving for some crunchy snack with evening tea.So made pakoras with spinach along with some potato.

I never tried pakora without onions,but this pakoras are extremely delicious and crunchy without onions.Also stayed crispy even after 2 hours,lets move on to the recipe......

                                                  

                                                            

                                                                Spinach Pakora/Spianch Fritters

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   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 2

  Ingredients

   

Ingredient	Quantity
Gram flour/besan/kadalamaavu	3/4 cup
Rice flour/arisi maavu	1/4 cup
Spinach(roughly chopped)	1-1.25 cups
Potato(cut into sticks)	1 (small size)
Green chilly/pachamilagai(finely chopped)	2
Red chilly powder/milagai podi	1/2 tsp
Turmeric powder/manjal podi	1/8 tsp
Baking soda	a pinch
Roasted cumin powder	1/2 tsp
Salt	to taste
Oil	for frying

   Method 

• Start by heating the pan with oil  and keep it in a low flame.Take the dry ingredients such as gram flour,rice flour,red chilly powder,turmeric powder,roasted cumin powder,baking soda and salt.To this add a tbs of hot oil and mix it well.Add water and make a thick batter.

• To this add the chopped spinach,green chilly and potato sticks,mix it well.Take a small pinch of batter and drop it in the hot oil.

• Fry it in a medium flame until the sizzling sound ceases and turns golden.Remove it from the oil and drain it on a paper towel.

• Serve it warm with ketchup.

                                                                                  

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com

Spinach Raita /Spinach Dip with Yogurt

One of the easiest way to include veggies in diet is making raita or pachadi.I like to eat raita along with my meal.Raita is a refreshing accompaniment especially for the summer and it makes the body cool,aids digestion.

This spinach raita is extremely delicious,refreshing ,creamy and a wonderful addition to a spicy meal.The use of roasted cumin powder adds a punch and flavor to the raita.Here I used the regular yogurt and it came out creamy and luscious.If you want your raita to be extremely creamy and rich use the greek yogurt.

                         

                                    

                                            Spinach Raitha/Spinach Dip with Yogurt

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   Basic Information

   Preparation time 10 minutes
   Cooking time 3-4 minutes

   Serves 2-3

  Ingredients

Ingredient	Quantity
Spinach/keerai	1-1.25 cups(finely chopped)
Thick Yogurt/thayir	1-1.25 cups
Roasted cumin powder/jeerga podi	1/2 tsp
Green chilly/pachamilagai	1  (finely chopped)
Red chilly powder/milagai podi	1/4 tsp
Salt	to taste
Oil	2 tsp

  For the Tempering

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

   

   Method 

• Heat a pan with a tsp of oil,add the chopped green chilly and finely chopped spinach.Mix it well and cook it until the spinach wilts,keep it on a low flame for a minute.Put off the flame and let it cool down.

• Take the yogurt in a bowl and add the salt,red chilly powder and roasted cumin powder.Whisk it well till it becomes creamy.

• To the whisked yogurt add the cooled down spinach and mix it well.

• Now in a small pan heat the remaining oil and crackle the cumin seeds,add in the asafoetida and red chilly.Add it to the yogurt mixture and mix it well.

•  Serve it  as an accompaniment.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com