Chicken Salna with Parotta

For  the day 3 of combo recipes theme In BM#89 is chicken salna with parotta. Chicken salna is a quiet popular road side dish in southern parts of Tamilnadu. Mostly served with parotta,some places along with idly too.

Originally for day 3, I planned to share the evergreen poori and potato masala.I made it couple of weeks ago and took the picture.But unfortunately I lost the pictures while transferring to my laptop and not able to retrieve a single picture.So had to make a different combo to share as I ran out of potatoes.

Coming to the recipe,its a slightly thinner version  as it needs to be soaked in the parotta.Its a quick and easy method as it is made in pressure cooker.Chicken with the bones are used for this recipe to get a nice flavor and taste.Also the taste will be enhanced if the chicken soaked in the gravy for 3- 4 hours.

                              

                                                           

                                         Chicken Salna / Chicken Salna with Parotta

---

                                                                  

   Basic Information

   Preparation time 20 minutes
   Cooking time 30-35 minutes

   Serves 4-5

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	2 lbs
Onion(finely chopped)	2 (medium size)
Tomato	1 medium size
Ginger&Garlic Paste	2 tbs
Coriander powder/dhaniya podi	1 tbs
Red chilly powder/milagi podi	2 tsp
Green chilly/pachamilagai	4-5 slit lenghty
Turmeric powder	1/2 tsp
Garam Masala powder	1/4 tsp
Mint leaves/pudina(finely chopped)	3-4 tbs
Curry leaves/karivepillai	1-2 sprigs
Salt	1.5 tsp
Oil	3 -4 tbs
Coriander leaves(finely chopped)	2 tbs

   

 Roast and Grind to a fine paste

Cloves/lavangam	3-4
Cinnamon/pattai	2 inch
Black pepper/milagu	1 tsp
Fennel seeds/sombu	1tsp
Coconut(grated)	4-5 tbs
Poppy seeds/kaskasaa	1 tsp
Roasted gram dhal/pottukadalai	1 tsp

   

 For the tempering

Ingredient	Quantity
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch
Fennel seeds/sombu	1/2 tsp
Bay leaf	1-2

  

 Method 

• Wash and clean the chicken,cut into bite size pieces and keep it aside.
• In a pan heat a tsp of oil and roast the spics given to roast grind,except coconut.Once the spices roasted very well in the oil,add in the grated coconut and fry it for a minute.After cooling grind it to a fine paste along with the roasted gram dhal and water to a fine paste.Set it aside.

• In a  pan,heat the oil and do the tempering,with the given ingredients.Add in the chopped onion and curry leaves,green chillies.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 chopped mint leaves and mix it well.

• Add in the tomato and cook it until mushy.Add  in the chicken and give it a mix till it changes the color.At this stage add the spice powders,salt and give it a mix.

• Once the spice powders coats the chicken well,add in the ground paste.Add around 2-2.5 cups of water to it.Add the chopped coriander leaves.Cover the pressure cooker or pan with the lid and cook it for 2-3 whistles in a medium flame.Once the pressure subsides remove  the lid and mix it well.

• Serve it warm with parotta.

• If you feel the gravy is too thin after pressure cooking,let it boil for 5 minutes in a medium flame without the lid. 
• If you are making it in a open pot,cook it covered with the lids for 12-15 minutes with frequent stirring.

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

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

Sumber http://www.naliniscooking.com

Jeera Rasam /Milagu Jeera Rasam with Paruppu Thogayal

Today's recipe is a comforting and ultimate combo,quiet popular in most of the households.Usually this combo is made,the day after a heavy or  party meals as it aids digestion.Also it is considered as a home remedy for cold and cough.Though rasam is a part of everyday meal in South India,this rasam and paruupu thogayal is a divine combo.

This combo is my all time favorite and I make it when no vegetables in stock.In olden days during the monsoon its often made as there were no veggies available.

Coming to the recipe,this simple rasam has so many variations in each households.Some use tomato and rasam powder along with the pepper and cumin powder.This one is my grand mothers version and she used freshly ground spices and a small tomato.In the original recipe,no coriander leaves are used,but for the picture sake I used it.As my kids prefer potato fry with rasam,I served their meal with it.

                                                                      

                                                                                     

                                                                           Jeera Rasam/Milagu Jeera Rasam

                                                              

---

                                                                  

   Basic Information

   Preparation time 15 minutes
   Cooking time 6-7 minutes

   Serves 3

   

  Ingredients

Ingredient	Quantity
Tamarind/puli	big gooseberry size
Tomato(optional)	1 (small size)
Turmeric powder/manjal podi	1/4 tsp
Salt	1.5 tsp
Oil	1 tsp
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	(optional)

   Soak in water and grind coarsely

Ingredient	Quantity
Cumin seeds/jeeragam	1.5 tsp
Pepper/milagu	1 tsp
Red chilly/varamilagai	1
Toor dhal/Thuvaram paruppu	1.5 tsp
Coriander seeds/dhaniya	1/4 tsp

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves	few

  Method

• Soak the tamarind in water and extract it.
• Soak the given ingredients in water for 10-15 minutes.Grind it to a coarse paste.In a bowl take tamarind water,add in tomato,salt and squeeze it with hand.Keep it aside

• Take the tamarind water mixture in a pan and put on the flame.Add in turmeric powder and few curry leaves to it.Let it cook for one boil.Now add in the ground paste.

• Let it boil till boil for couple of minutes or till the raw smell disappears.Put off the flame. Heat a separate pan with oil and do the tempering.

• Add in the curry leaves and asafoetida.Add it to the rasam and mix it well.Transfer it to a bowl and close it with lid.

• Serve it with white rice and paruppu thagayal, potato fry along with pappad.

• If you want to add garlic,crush 2 cloves of garlic and add it while the rasam is boiling.
• The rasam should not boil for too long after adding ground paste,otherwise the rasam will be bitter.
• While serving the rasam mix it well and serve.

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

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

Sumber http://www.naliniscooking.com

Peerkangai/Ridgegourd Kootu with Kaarmani Kaara Kuzhambhu

Starting the 3rd week of blogging marathon with combo dishes as theme.There are so many Indian  dishes served in a combo to balance the taste as well as the nutritive value.

One such classical dish is kootu,a lentil based dish served along with a tamarind based spicy dish,kaara kuzhambhu or puli kuzhambhu along with rice..As the kuzhambhu doesn't have lentils,normally a dish with lentil is paired to balance the nutritive value.In most of the household either kottu or a lentil dip,thogayal is accompanied with the spicy kuzhambhu along with a dash of ghee.

Coming to the recipe,its made in no time as pressure cooker is used for the entire process.Its a perfect dish to make in a hurry.this kootu can be served as such with white rice also.in that case a spicy fry is accompanied.

                                                                      

                                                            

                                                Peerkangai/Ridgegourd Kootu

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 15minutes

   Serves 3

   

  Ingredients

Ingredient	Quantity
Ridge gourd /peerkangai	3 cups(chopped)
Channa dhal/kadala paruppu	3 tbs
Moong dhal/paasiparuppu	3 tbs
Green chilly/pachamilagai	2(slit lengthy)
Salt	3/4 tsp
Oil	2 tsp
Curry leaves/karivepillai	few leaves

  To grind to a fine paste

Ingredient	Quantity
Dried red chilly/varmilagai	1
Coconut(grated)	2 tbs
Cumin seeds/jeergam	1 tsp

   For the tempering

  

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

  Method

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

• Cook the channa dhal and moong dhal in a pressure cooker for 2 whistles along with 1/2 cup of water.It should not turn mushy but needs to cook until soft.

• To the cooked dhal add the chopped ridgegourd and green chilly.To this add 1/4 cup of water.Close the the pan with the lid and pressure cook it for a whistle.

• Once the pressure subsides,remove the lid and add the ground paste. and let it cook for 3 minutes or till the raw smell disappears.

• Do the tempering in a pan and add it to the kootu and mix it well.Put off the flame.

• Serve it with white rice and kuzhambu

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

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

Sumber http://www.naliniscooking.com

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

---

                                                                  

   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

---

                                                                  

   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