Sunday, September 8, 2013

Upma Kozhukattai



As Vinayagar Chaturthi is around the corner wanted to share some kozhukattai recipes which we make.
Upma kozhukkatai can be made in two ways,one with the processed rice rava/cream of rice and the recipe is here.
But today's recipe is with freshly ground rice and dhal mixture,now off to the recipe......



Ingredients

IngredientQuantity
Raw rice/pacharisi 1cup
Toor dhal/thuvaram paruppu1tbs
Coconut(grated)3tbs
Coconut bits1tbs(optional)
Red chilly/varamilagai3-4(break into pieces)
Curry leaves/karivepillai1sprig
Salt 11/4tsp
Oil 1tbs

For the tempering
IngredientQuantity
Mustard seeds/kadugu 1tsp
Urad dhal/ulutham paruppu11/2tsp
Channa dhal/kadalparuppu11/2tsp
Asafoetida/perungayama pinch



Method

  • Soak the rice and dhal for an hour then completely drain the water.Now put it in a blender and pulse it to 15 seconds.The consistency should be bit coarse like wheat rava.
    • Heat a pan with oil and crackle the mustard seeds,then add in the urad and channa dhal.The add the asafoetida,now add the red chilly and grated coconut,coconut bits,saute it for a minute.
      • Now add 13/4cups of water and salt,let it boil.Once the water started boiling add the ground rice and dhal mixture and stir it well.

      • Cook it covered in a medium flame for 2-3 minutes or till it gets cooked.Put off the fire,let it come to warm.Pinch out a small lemon sized ball,keep in the palm and close finger tightly to make fist.
      • Continue it for the rest of the batter and arrange it in a idly plate and steam for 7-10 minutes.
      • Serve it warm.


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

      • The consistency of the rice is personal preference,if you want you can grind it fine .
      • Addition of coconut bits ii optional since we like it I add it.
      • Instead of red chillies ,green chillies can be used.
      • This can be made with out dhal aslo.

      Sumber http://www.naliniscooking.com

      Friday, September 6, 2013

      Konda kadalai Pirattal/Chick Peas Dry Curry Vegan Thursday


      Kondakadalai aka Chickpeas Pirattali  an accopmaniment for variety rice or sambhar and rasam rice rice in our house holds.The same recipe can be followed for other legumes such as green peas,black eye peas and soya,double beans.
      This pirattal tastes better with the dried legumes,so it needs to be soaked over night and cooked.Here goes the recipe...................

      Ingredients

      IngredientQuantity
      Chick peas/kondakadalai 11/2 cup(soaked)
      Onion(chopped)1(medium size)
      Coriander powder1tsp
      Garam masala powder1/8tsp
      Turmeric powder1/8tsp
      Salt
      1tsp
      Fennel seeds1/8tsp
      Cloves/lavangam3nos.
      Cinnamon 1 inch piece
      Star anise 1no.
      Curry leaves1sprig
      Coriander leavesto garnish
      Oil1tbs

      To grind
      IngredientQuantity
      Coconut(grated)4tbs
      Fennel seeds1/2tsp
      Red chilly/varamilgai 3-4
      Tomato(chopped)1(medium size)
      Garlic1clove
      Ginger a small piece



      Method

      • Cook the chick peas in the pressure cooker with a pinch of salt.Grind the ingredients given to fine paste and keep aside.
      • Heat the pan with the oil,crackle the fennel seeds,cloves and cinnamon,add the onion and curry leaves.Saute till the onion becomes transparent with a pinch of salt.Once the onion is done add the ground paste and cook until the raw smell goes off.
      • Now goes in all the spice powders and salt,give it a mix then add 1/2 cup of water,allow it to boil for couple of minutes.
      • Add the cooked chickpeas and mix it well,cook it covered for 3-4 minutes in a medium flame.Stir it well keep it in the flame for a minute or two till it become dry,sprinkle the coriander leaves and mix it well.Put off the flame.
      • Serve as an accompaniment.

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

      • After adding the ground paste fry it in a medium flame till the raw smell of ginger and garlic disappears.
      • Instead of grinding the tomato,tomato puree can be used. Add it after the onion turns trasnparent

      Sumber http://www.naliniscooking.com

      Thursday, September 5, 2013

      Beet Root Rava Kesari-Guest Post by Vijayalakshmi


      September is my blog's second anniversary,to celebrate this I asked few of my friends to do guest post.
      Today's post is by my blogger friend Virunthuna Vaanga Viji who I came to know in the blogging world through Sangeetha of Spicy Treats.She is one such lovable,kind and calm person,talked her few times over the phone and chat everyday.When I asked her to do a guest post she humbly accepted to do it.
      Coming to  her blog its filled with traditional and baking recipes.Today's recipe is a colorful rawa kesari with beet root which is a vegan and low calorie version.


      Now present you Viji in her own words

      Hello dear friends, am really very happy to present my guest post for one of my lovely friend aka akka Nalini Suresh. We don’t know each other before 5-6 months; we introduced through sangee akka in FB chat. Thanks sangee akka. Even I didn’t know her space before we introduce each other, when I visited her space only, I realised that how come I missed the great collections of our traditional recipes with beautiful explanation and attractive pictures of her creative.
      I am really blessed and proud to have such a lovely friends through the blogosphere.  We chatted in FB then we talked over the phone. When she visited India recently, I couldn’t get chance to meet. 
      She is lovable wife, cute mom of 2 kids, very humble, down-to-earth, loving, caring nature and humorous person.

      I readily accepted her guest post immediately when she asked me but I took some time to present the post. When I asked her, “What type of recipe you want?” she funnily replied that she needs “Dindigul NV Biryani” ;) (But I posted my mom preparation) as she knew that I won’t cook NV recipe… This is example of her humour attitude. Then she said that anything which you like.
      I planned to make one dessert using agar-agar but due to my mistake and power cut problem its flop… But sure I will make it again. Then I decided to give a try of Beetroot Rava Kesari…   

      Coming to the recipe, I planned to make rava kesari with beets. It’s very healthy and here I didn’t use ghee even a small amount, so it’s purely vegan kesari without any artificial flavours. Am sure this is
      good twist from our normal kesari and taste too awesome and healthy too, even kids will love it though we can offer them some healthy beets in the form of dessert.


      Category Dessert
      Regional Indian
      Preparation Time 10 Minutes
      Cooking Time 15 Minutes
      Servings 2

      INGREDIENTS

      • Semolina/Sooji/Rava – ¼ Cup (I used double roasted rava)
      • Water – ½ Cup
      • *Beetroot juice – ¼ Cup
      • Cardamom powder – ¼ Tsp
      • Sugar – ¼ Cup
      • Olive oil – 1 Tbsp
      • Pistachios – For garnish 


      *Beet root juice – Take a finely chopped or grated beetroot into the juice mixie or blender extract the juice only not pulp.



      METHOD

      • Take a kadai add water and beet juice bring it to boil well.

      • When it’s boiling well add the rava and stir it continuously to avoid any lumps on low flame.

      • Add sugar when it starts thickening, sugar will loosen the rava mixture, and cook it for 2 minutes or till start to thicken.

      • Now add olive oil to it and stir it well and switch off the flamewhile it starts rolling.

      • Garnish with pistachios 


        Serve it hot or cold.

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

      • Ghee roast or dry roasted the rava if you are using normal variety for 2 minutes.
      • You can use ghee instead of olive oil to get more rich flavour.
      • Mine get dark colour of the beets; if you wish to get lighter colour adjust the measurement of beet juice according to your
      • You can add ghee roasted cashew nuts and raisins.

      Sumber http://www.naliniscooking.com

      Tuesday, September 3, 2013

      Chicken Kulambhu Using Kulambhu Milagai Thool in Pressure Cooker


      As I already promised in Kulambhu Milagai Thool post,today I am sharing you a simple chicken kulambhu made in pressure cooker.
      This is an easy to make chicken kulambhu,doesn't need any marination and can be prepared in less than 30 minutes.
      This kulambhu tastes great with rice,parotta and idlys,we usually make slightly thinner for parotas and idly.Now on to the recipe................................


      Ingredients

      IngredientQuantity
      Chicken 2lbs
      Onions(chopped) 2( medium size)
      Tomato(chopped) 2(medium size)
      Ginger&garlic paste 1tbs
      Green chilly(slit lengthy)4-5
      Kulambhu milagai powder 11/2tbs
      Curry leaves2 sprigs
      Coriander leavesas needed
      Oil3tbs
      Salt to taste

      Grind to a paste
      IngredientQuantity
      Coconut 4tbs
      Fennel seeds 1/2tsp

      For the tempering

      IngredientQuantity
      Cloves/lavangam 2
      Cinnamaom 1/2 'inch
      Fennel seeds/sombhu1/4tsp



      Method 

      • Clean and cut the chicken to bite sized pieces,grind the given ingredients to a fine paste and set it aside.

      • Heat a pressure pan or cooker with oil and crackle the fennel seeds then add the cinnamon and clove.

      • Now add in the green chillies,curry leaves along with the onions.Saute it with a pinch of salt,till translucent.

      • Then goes in ginger and garlic paste,fry it for a minute or two,add the tomato.Cook it mushy,now add the chicken pieces,spice powder,turmeric powder,salt.

      • Give it a mix,add about 2 cups of water and close with the lid,cook it for two whistles.

      • After the pressure subsides add the ground paste boil it till the raw smell goes off or 6-7 minutes.

      • Sprinkle the coriander leaves anfd put off the flame.

      • Serve it with rice or parotta,roti.


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

      • Instead of kulambhu milagai thool/powder,2 tsp of chilly powderand 1 tbs of coriander powder and 1/4tsp of garam mamasla powder can be used.


      Sumber http://www.naliniscooking.com

      Announcing Tamizhar Samayal Tuesday Event-Showing the Traditions

      We group of friends started a new event Tamizhar Samayal Tuesday which is going to happen in 2nd and 4th Tuesday of every month.

      Tamilnadu cuisine is famous for its flavor and spices,each district has their own signature recipes.We know very well that Tamilians have many delicious foods, for example Kanchipuram is famous for idlis, while Tirunelveli is famous for halwa, needless to say much about the famous Chettinad cuisine and another well known is Kongu cuisine.

      Yes we are proud to be Tamilians and we love to share our knowledge of this famous foods, thus we planned this event.In this event you can cook and show case the food which is very popular and traditional in any region of Tamilnadu.Both veg and non-veg recipes are allowed.

      This event doesn't have any specific themes or ingredients,cook anything popular in the region of Tamilnadu.The main motto of the event is to know the food cultures followed in each region especially in village sides.



      Want to be a part of this event, do leave your mail id in the comment box.

      Sumber http://www.naliniscooking.com

      Friday, August 30, 2013

      Potato Roast/Potato Fry Vegan Thurday


      Potato is one such versatile,kids friendly vegetable,my kiddo also loves potato like anything and I make atleast twice a week.
      Today's recipe is a easy roast or fry can be made in a jiffy if the potatoes are boiled.This roast goes very with rice and rotis,now on to the recipe.............................


      Ingredients

      IngredientQuantity
      Potato4nos.(medium size)
      Ginger&garlic paste1tsp
      Red chilly powder/milagai podi 11/2tsp
      Coriander powder/dhaniya podi 1/2tsp
      Garam masala powder1/4tsp
      Turmeric powder/manjal podi1/2tsp
      Coriander leaves(chopped)2tbs
      Saltto taste
      Oil1tbs

      For the tempering
      IngredientQuantity
      Mustard seeds/kadugu1/2tsp
      Asafoetida/perungayama pinch
      Fennel seeds/sombu1/4tsp
      curry leaves1sprig




      Method
      • Boil the potatoes in a pressure cooker for a whistle and peel the skin,cut into small chunks. 

      • Add the ginger&garlic paste,all the spice powders and salt to the cubed potatoes,mix it well with a tsp of water. 

      • Heat the pan with oil and crackle the mustard seeds,fennel seeds then add the asafoetida and curry leaves. 

      • Add the potato cubes and stir it for a while, keep it in a medium flame for 5 -7minutes or till it gets roasted with stirring in between to prevent burning. 

      • Finally add the chopped coriander leaves and turn off the flame. 

      • Simple yet delicious potato roast is ready. 

      • Serve it with dhal or rotis. 



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


      Sumber http://www.naliniscooking.com

      Tuesday, August 27, 2013

      Soya Chunks 65



      Soya chunks is a great source of protein and I include in our diet in the form of either fry or kurma with it. But today for a change made soya chunks 65 for the meatless dishes for blogging marathon#31.It came out super delicious and we all enjoyed.
      Here I made it with the mini chunks and marinated it for almost 2 hours,now off to the recipe.......


       Ingredients


      IngredientQuantity

      Soya Chunks/meal maker
      1/2cup
      Ginger&garlic paste 11/2tsp
      Chilly powder11/4tsp
      Green Chilly2(chopped)
      Garam masala powder1/4tsp
      Curry leaves2 sprigs
      Corn flour2tbs
      Maida1tbs
      Red food colora pinch
      Yogurt/curd1tbs
      Lemon juice1tsp
      Coriander leavesto garnish
      Oilfor frying
      Saltto taste




      Method 

      • Boil the soya chunks in the boiling water and rinse it couple of times,squeeze the water.
      • In a bowl mix the yogurt,lemon juice ginger &garlic paste,chilly powder and salt and mix it well.
      • To this add the boiled soya chunks,green chilly,curry leaves and  mix it well,keep it for 30 minutes to an hour.
      • After an hour add the corn flour and all purpose flour,give it a mix.
      • Fry it in the oil in a medium flame and drain it on a paper towel.
      • Serve it hot.


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

      • If you are using the big chunks cut into two and use it. 
      • Adding the color is purely optional. 
      • Rinse the soya chunks in the water to remove the smell. 

      Check out my fellow bloggers participating in Blogging Marathon#31.

      Sumber http://www.naliniscooking.com