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Tuesday, July 14, 2015

RAWA PONGAL






Here is another tasty and healthy pongal which is a great dish for your breakfast or dinner....





INGREDIENTS


  • RAWA/SOOJI-2 CUPS
  • COOKED MOONG DHAL- 1 CUP
  • OIL-1/2 CUP
  • PEPPERCORN -1 TEASPOON
  • CUMIN SEEDS -1 /2 TEASPOON
  • CASHEW NUTS -1/2 CUP
  • ASAFOETIDA-FEW PINCHES
  • CURRY LEAVES-FEW
  • SALT TO TASTE
  • GHEE-FEW TEASPOONS


METHOD

  • Pressure cook the moong dhal with enough water.
  • Puree the dhal well.
  • Add enough salt to the dhal. Mix in some water so the dhal is about 5 cups in quantity.
  • Heat some oil in a pan.
  • Fry the cumin seeds ,peppercorns and the cashews.
  • Now,add the rawa and roast well.





  • Reduce the heat  and add the diluted dhal,little by little.
  • Cook and stir continuously till the fluids are absorbed.Add some more salt to taste and the remaining oil.
  • Cook till it leaves the sides of the kadai.
  • Add the asafoetida and curry leaves.





  • Remove from the stove.
  • Serve hot with Avial ,chutney and /or sambar.

Friday, July 3, 2015

RIDGE GOURD THUVAYAL /PEERKANGAI THUVAYAL







Here is one of my favorite comfort foods....
And mind you...it is one of the easiest and tastiest dishes that I ever make...


INGREDIENTS


  • RIDGEGOURD -2 MEDIUM SIZED ONES
  • GRATED COCONUT- 1/2 A COCONUT
  • TAMARIND -A MARBLE SIZED BALL
  • URAD DHAL-3 TEASPOONS
  • DRY RED CHILLY-3-5
  • OIL-2 -5 TEASPOONS
  • ASAFOETIDA POWDER-FEW PINCHES
  • MUSTARD SEEDS-FEW
  • CURRY LEAVES -FEW
  • SALT  TO TASTE

METHOD

  • Peel the skin of the ridge gourd and cut them into small slices /pieces.
  • Grate the coconut.
  • Heat a little oil in a pan.
  • Fry the ridge gourd for a few minutes  or till it turns slightly mushy.Keep aside.Cool.
  • Now, Puree it in a mixie without adding any water.
  • Heat some more oil in a pan.Fry the red chillies and urad dhal.
  • Fry till the dhal is golden in color.(not too reddish)
  • Add the fried mixture,coconut,tamarind and salt to the ground ridge gourd.
  • Grind them to a coarse paste in a mixie.
  • Now heat a little oil in a pan.Splutter the mustard seeds,asafoetida and curry leaves and add them to the ground mixture.
  • This thuvayal is great when you mix it with hot rige and a teaspoon  of  melted ghee and eaten with fried appalam /vadam etc.

http://www.whitbitskitchen.com/2015/07/13/monthly-masala-link-party/

SHAHI PANEER CURRY


Here is a smooth and creamy Paneer  gravy...a fitting side dish in any regal spread...


INGREDIENTS


  • PANEER CUT IN RECTANGLES-2 CUPS
  • ONION -1
  • GARLIC -2 CLOVES
  • GREEN CHILLIES-2
  • CASHEW NUTS-1 TABLESPOON
  • KHUS KHUS -1 TEASPOON
  • MILK -1 CUP
  • FRESH CREAM -1/2 CUP
  • SUGAR-1/4 TEASPOON
  • KASURI METHI -1 PINCH
  • SALT TO TASTE 
  • BUTTER-1 TEASPOON



METHOD


  • Soak the cashews and khus khus separately in milk for 20 minutes.
  • Remove the seeds of the green chillies .Chop the onions and garlic.
  • Heat the butter and sautee the onions and garlic.Add the green chilly seeds. Cook for a minute taking care they do not change color.
  • Grind the onion garlic mixture to a smooth paste.
  • Now grind the cashews and khus khus to a smooth paste.
  • Add the paneer pieces and ground pastes to a kadai and cook on low heat.
  • Add the remaining milk ,little water ,salt and sugar.
  • Now,add the kasuri methi. 
  • Cook covered for 5 minutes .Remove from heat.
  • Add the fresh cream .
  • Serve hot with any of your favorite naans,rotis,parathas,pulavs,biriyanis etc.
  • This dish is a delight for those who love creamy ,mildly spiced gravies.
  • If you want a thicker gravy increase the quantity of cashew nuts and cream.

Thursday, July 2, 2015

THINAI VEGETABLE BHAATH /FOXTAIL MILLET VEGETABLE BHAATH



Now a days, there is an awareness is the health benefits of our long forgotten millets ....

Even some restaurants serve dishes made of different kinds of millets...

I tried out a  conventional Vegetable Bhaath with Thinai arisi /Foxtail millet and it tasted good too....


INGREDIENTS


  • THINAI ARISI (FOX TAIL MILLETS) -2 CUP
  • MOONG DHAL -1 TABLESPOON
  • TOMATOES-2
  • CARROT-1
  • ONION-1
  • BEANS-FEW
  • GREEN PEAS-1 TABLESPOON
  • GREEN CHILLIES-2
  • SAMBAR POWDER-1 TEASPOON
  • TURMERIC POWDER -1 /4 TEASPOON
  • MUSTARD SEEDS-1/4 TEASPOON
  • URAD DHAL-1/2 TEASPOON
  • CHANNA  DHAL -1/2 TEASPOON
  • CASHEW NUTS -FEW
  • CUMIN SEEDS-1/4 TEASPOON
  • ASAFOETIDA POWDER-FEW PINCHES
  • OIL -2 TABLESPOONS
  • LIME JUICE-1 TABLESPOON
  • CURRY LEAVES-FEW
  • SALT TO TASTE

METHOD

  • Chop the onions,green chillys,tomatoes and other vegetables.
  • Make a puree of the tomatoes in a blender.
  • Heat a pressure pan.
  • Heat the oil  and splutter the mustard ,dhals,cumin seeds cashew etc.
  • Sautee the chillies, onions, cut vegetables etc.
  • Now add the tomato puree ,salt, sambar powder and turmeric powder.Add 5 cups of water. Bring to a boil.
  • Now add the cleaned and washed thinai arisi (millets).
  • Pressure cook till well cooked.
  • Remove from heat.
  • Once the cooker is opened,mash the cooked mixture slightly.
  • Add the asafoetida powder and lemon juice.
  • Mix well.
  • Serve hot with raitha and chips.
  • It is a great lunch box recipe too.
  • If you wish,you can add some tamarind paste too,while cooking.



  •  http://www.whitbitskitchen.com/2015/07/13/monthly-masala-link-party/