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Jun 1, 2019

Paruppu Usli with Cabbage (CABBAGE AND DAL CRUMBLE)


Paruppu Usli is a traditional South Indian curry, particularly famous in South India. This is a healthy dish prepared using lentils and vegetables. One of the best way to get more protein and fresh vegetables and manage to eat healthy. Each family has a different way of preparing this, the amount of lentils is also not fixed. Some like more lentils, whereas some like more vegetables.
Cabbage Paruppu Usli........is quite a rare Paruppu Usli, which normally people don't make. because, they are scared, if they add cabbage, the Usli might become soggy. Try this recipe and give me back your feedback. Enjoy

Recipe Category :         Vegetable Dry Subzis
Recipe Cuisine  :            South Indian
Soaking Time    :            30 Minutes
Cooking Time:                20  Minutes
Serves             :              3-4 People

Ingredients:
Chopped Cabbage             2 cups
Curry leaves                           2 Springs
Turmeric Powder                   ½ Teaspoon
 Salt                                          To Taste

For Soaking:
Tovar Dal                              ½ cup
Chenna Dal                          ½ cup
Urdh dhal                              1 Tablespoon
Moong dhal                          1 Tablespoon
Red chillies                             6 no

For Tempering
Oil                                           4 Tablespoon
Mustard seeds                      ½ Teaspoon
Urdh dal                                1 Teaspoon

Method

  • Wash the dals and soak along with red chilies for 30 minutes in hot water.
  • Drain it and grind Coarsely with salt, Hing and  curry leaves. Do not add water while grinding.
  • Spread the paste on a shallow greased plate (or use idli steamer plates) and steam for 7 minutes or so. If using a pressure cooker to steam the paste, do not use the weight.
  • Cool the Usli cakes completely, by breaking them into two or three pieces.
  • Pulse it in the Blender jar, so that it becomes a fine powder. Keep aside.
  • Heat the Oil in a pan, splutter with mustard seeds and urad dal. After the mustard seeds splutter, add the pulsed Usli mixture. Gently roast it in slow fire. Keep aside.
  • In the meantime, in another pan, heat a  very little oil, add cabbage and salt, and cover until it is cooked. Keep stirring occasionally.
  • When cabbage will get cooked and the roasted dal mixture and mix it well.
  • Sauté for another 5 minutes in simmer flame.
  • The cabbage Usli is ready to serve.
  • Serve with Morekuzhambu and Rice


Please see my other Paruppu Uslis Here:


KOTHAVARANGAI(Cluster Beans) PARUPPU USILI




May 1, 2019

Coconut Milk Pulao / Thengai Pal Sadham






HI Friends, this week I bring to your kitchen a very flavorful rice recipe. Coconut milk Pulao is a well-known dish. The coconut aroma and flavor along with the fragrant spices does make this pulao different from the regular. This dish which is very mild with sweetish flavor & is accompanied with a side dish to make it complete. I’ll quickly whip up a mixed veggie Raita and call it day – no other sides needed! Try this for your next dinner party and watch your guests swoon over the aroma and flavor.

How to make Coconut milk pulao
   
Cuisine     :                   Kerala
Preparation Time           5 Minutes
Soaking Time                20 Minutes
Cooking Time                20 Minutes
Servings                       4 nos

Ingredients:

Basmati Rice                 2 Cups
Ghee                            2 Table spoons
Coconut Milk                 2 cups
Water                          ½  cup
Turmeric  Powder          ½ Teaspoon
Salt                              To Taste
  
To Temper

Ghee                           2 Table spoons
Bay Leaves                  1 no.
Cinnamon sticks           1 nos.
Cardamom                   3 no.
Cloves                         4 nos.
Star  Anise                  1 nos

To Be Grind:

Mint Leaves                 20 nos.
Coriander Leaves         1 bunch
Green Chilies               5 no.
Grated Ginger              1 Tablespoon.

For Garnish
Fried Cashew nuts        2 Tablespoon
Fried Raisins                2 Tablespoon
Few Chopped Mint and Coriander leaves

Method:
  •  Wash and Soak Basmati rice for 15 minutes. After 15 minutes drain the water and keep aside.
  • Grind together Mint leaves, Coriander leaves,  green chillies and grated Ginger. Keep aside.
  • Take a pressure cooker and add Ghee. When ghee is warm, add the spices -  Bay Leaves,Cinnamon, cloves , Green cardamom and star anise.. Fry for 30 seconds.

  • Then add the  rice , saute for 2 minutes . Then add the grinded masala paste and again saute it for 2 minutes, Make sure it doesn't stick to the bottom.
  • Now add the Coconut Milk , water, Turmeric powder  and salt. Mix it well.

  • When the water comes to boil close the pressure cooker and cook for 15 minutes on a low flame.
  • Open the lid and  mix it gently, without  breaking the rice  using fork.
  • Garnish with fried cashews, raisins and  Coriander& Mint leaves.
  • Serve hot with Raita.

Notes:  
  • Here I used tinned coconut milk. Instead of tinned coconut milk, you can use freshly ground coconut milk.
  • Use the Branded Basmati Rice. If you use old Basmati rice,  add 1:2 water. If you use new basmati rice add 1: 1 ½ water.


Coconut Milk Rice

Apr 1, 2019

Raw Turmeric and Manga Inji Pickle/ How to make Fresh Ginger Turmeric Pickle





Turmeric is the best medicine in Ayurveda. It cures the whole person. Turmeric is pungent, bitter, astringent and heating and has a pungent vipaka.. As you all know it is needless to say about the goodness of turmeric and Ginger

This Fresh Turmeric and Ginger Pickle can be made only when the ingredients are in season, but when they make their appearance in the market, almost every household whips up a batch of this pickle as it is not only tasty but also good for health. When I saw Kacchi Mango Ginger and Turmeric Root in the market I decided to buy it and make a pickle out of it.

Fat Free ,Gluten free, High Fiber, Low Calorie, Sugar Free
  
Recipe Category :      Pickle
Cooking Time      :       0 minutes
Preparation Time :      20 Minutes
Makes                    :     1 ½ cups
Storage Time        :     Up to 1 Week

 Ingredients:

Fresh Turmeric
250 gms
Fresh mango Ginger
250 gms
Fresh Tender Ginger
50 Gms
Green chillies
6 Nos.
Lemon Juice     
1 Tablespoon

Lemons
2 Nos
Organic Himalayan salt
2 Tablespoon or to Taste (can use sea salt or rock salt)

To Be Grind

Mustard Seeds     
1 Teaspoon

Fennel Seeds         


1 Tablespoon


Method:
  
  • Wash & Rinse the Turmeric, Ginger and Green Chillies and wipe well with a kitchen towel, so that no moisture is left.

  • Scrape away the skin and cut into thin round slices.
  • Cut the Lemons into small pieces.

  • In a mortar add Mustard & Fennel Seeds and using a pestle grind gently.


  • Add  all the  chopped pieces to a big vessel.

  • Add salt and  Mustard mixture to the Chopped pieces. Mix well.
  • Now find an area with direct sunlight and let the vessel sit under the strong rays for at least 4 to 6 hours. you can cover the top with one of those lids with a fine mesh which we use to cover fruit.
  • Once the mixture has had enough sun , store it to the sterilized Glass Bottle.

  • Now you can keep this Haldi Adrak Mirch Achar  in the Refrigerator for  2 days, and then start using Haldi Adrak Mirch Achar thereafter.
  • Serve with Curd Rice, Chapati  and Kanchi. 


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