421 : Chitrannam - Variety Of Mixed Rices

Chitrannam or the rice cooked in different flavors, colors and ingredients. It is prepared by cooking rice and by mixing it with various condiments. Chitrannam varieties improve the taste of food and are mainly indicated in Anorexia.

To See the recipe , Please click the Link

VARIETY OF MIXED RICES 

Puliyodharai (Puli Sadam)                   Lemon Rice                          Coconut Rice
 
       


Kathamba Sadam                            Raw Mango Rice                         Dhadiyonnam 
         


Arisi Paruppu Sadam                           Spicy Tomato Rice                     Sarkarai Pongal          
        
 
     Kothamali Rice                          Bisi Bela Bath                           KalKandu Satham
         

Venn Pongal                                   Capsicum Rice                               Pudina Rice 
          

416: Pumpkin Sambhar/ Poosanikai Sambhar

South Indian meal is incomplete without Sāmbhar. Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe.   Make delicious Pumpkin Sambar using this simple recipe from  My Madappalli.

Ingredients  

 Chopped Red Pumpkins               2 cups
Tovar Dhal                                  1/2 cup   

Chopped Green chilies                 2 Nos

Tamarind                                    gooseberry sized

Curry leaves                                few

Tomato                                       1 No.

Coriander leaves                         For decoration

Salt                                            To Taste.

To Roast and Grind

 Chenna dhal                              1 Tbsp.

Thuvar dhal                               1 Tbsp.

Fenugreek seeds                       ¼ Tsp.

Urdh dhal                                  1 Tbsp.

Coriander seeds                        1 Tbsp.

Asafetida powder (Kayam)       ½ Tsp.

Red chilies                                6 Nos.

Oil                                            As needed

For Tempering   

Coconut Oil                              1 Tbsp.

Mustard seeds                        1/2 tsp

Dry red chillies                        3 split

Method:

• Pressure cook the  tovar dal,  ½ of pumpkin cubes with turmeric powder and few green chillies with 1½ cups of water until dal is soft for 2-3 whistles. Mash it gently with the back of a spoon and set aside.
• Soak the tamarind in hot water and pureed the juice throwing out the fiber.
• Heat oil in a pan, add the ingredients from "To roast and grind " and fry until the lentils turn brown . Cool them to room temperature and grind to coarse powder.
• Add some chopped tomatoes,green chilies,  ,tamarind juice, 2 tbsp of sambhar powder ,salt to taste and 1 cup of water .
•  Close the pan with a lid and cook for 8 to 10 minutes until its cooks well and leaves out nice aroma.
• Once it cooks well, Add the cooked dal and cubed pumpkins to the mixture and bring it to a boil, and cook till the pumpkin pieces are soft.v Finally check for salt and spices and add accordingly.
• Meanwhile, heat oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dry red chillies and curry leaves. Fry well.
• Add this tempering to the pumpkin sambhar.
• Garnish with freshly chopped coriander leaves. Serve hot with steamed rice.

403 - Kadai Paneer Masala -Version 2

 Paneer is one ingredient that is loved by many Indians. Being a dairy product, it is rich in vitamins and proteins. Kadai Paneer is a great main dish for any special occasion. This kadai Paneer masala recipe is one of the best you can add to your dining table this evening since it will go well with either rice or rotis. Here is how you prepare this yummy spicy Kadai Paneer masala.

Ingredients

Paneer                                         1 Lbs. (Diced into Cubes)

Big Tomatoes                               3 no. (Diced into cubes)

Big Green Capsicum                     1 no. (Diced into Cubes)

Red Green Capsicum                    1 no. (Diced into cubes)

Green Chilies                                2 no.

Ginger Paste                                1 Tsp.

 Sugar                                          1 Tsp.

Salt                                              To Taste

Masalas

Coarsely crushed Dhaniya Seed    1 Tbsp.

Gram Masala Powder                    1 Tbsp.

Kashmiri Red Chili Powder            1 Tsp.

To Temper

Oil                                                1 Tbsp.

Cumin seeds                                 ½ Tsp.

Fennel seeds                                 ½ Tsp.

Method:

• Take a bowl of hot water and immerse the Paneer cubes till use.
• Heat the oil in a kadai, add cumin seed and fennel seeds, fry for a minute.
• Now add the ginger paste and green chilies and fry for a minute.
• Reduce the stove heat now add chopped tomatoes, sugar ,salt and all garam masala items and Fry till tomatoes turn gooey.

• Continue frying till oil oozes out and then add the cubed capsicum and fry for 3 minutes. The crunchiness and color should not change.  
• Now add the Paneer cubes and mix well with tomato gravy and add 1 cup of water.

• Cook till the masala coats Paneer well and the gravy is thick almost dry and Not too dry too.
• Decorate with the chopped coriander leaves and transfer to the serving dish.
• Serve hot with chapattis, Nans, and Pulao.   

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE MY OTHER KADAI RECIPES:(SEE THE LINKS)

Kadai Paneer -1

KADAI TOFU CURRY

KADAI PANEER CAPSICUM FRY

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. 

Akbari Vegetables

This Mughlai delicacy created by jodha Bai for her beloved Akbar.  Indian cheese(Paneer) simmered in a satin smooth creamy tomato sauce. A blend of garden fresh vegetables, tomatoes, and bell-peppers cooked in a tomato based sauce with mixed herbs and spices.

Ingredients:

Paneer                        1/2 pound (250 gms)                    

Fat Free Cream            ¼ tin (optional)

Oil                              for shallow fry paneer

Oil                               2 tsp.

Water                          ½ cup

Salt                              to taste

Sugar                           1  tsp.

Vegetables

Carrot                          1 no. (Cut into small cubes)

Capsicum                     1 no ( Cut into small cubes)

Tomato                        1 no ( Cut into slices)

For Grinding

Grated Ginger                1 tbsp

Tomatoes                      4 no.

Green chilies                  2 no

Cashew nuts                  3 tbsp.

Dry Masalas     

                     

Gram Masala Powder       1 tbsp.

Coriander Powder            1 tbsp.

Fresh Cardamom powder  1 tsp.

Kashmiri chili powder       1 tsp.

Preparation:      

• Wash and cut vegetables into small cubes. Cut the Paneer into big pieces.  Keep aside.
• Shallow fry the Paneer pieces and put in the  warm water  and keep aside.

For Gravy

• Soak the cashew nut in hot water for 30 minutes.
• Grind nicely the Cashew Nuts with chopped tomatoes, grated ginger and green chilies.
• Heat the oil in a pan, add the grounded paste and ½ of the dry masalas, fry for 10 minutes in low flame.
• Add water into it and boil for few minutes.

For vegetables

•  Heat the oil in pan, add the dry masalas and  sliced tomato pieces and fry till the oil separates.
• Now add the chopped vegetables, and fried paneer pieces and again fry for 5 minutes in low flame.
• Now add the above gravy into the vegetables and cook till the vegetables are well cooked.
• Now add the cream and mix well and switch off the stove heat.
• Serve hot with Chapatti , Nan, Rice.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. 

Manathakkali Vathal Kuzhambhu

Manathakkali is a green leafy vegetable commonly available in South Indian homes. It is a wonder plant thanks to its tiny juicy berry. The name itself is attributed to the berries in the form of beads. Its botanical name is Solanum nigrum. It is called ‘Black Night Shade’ in English & ’Makoy’ in Hindi. . Manathakkali Vathal (Sour gravy made with sun dried veggies) is rich in vitamins and has got a lot of medicinal values like curing stomach ailments, mouth ulcers, and liver disorders. This dish is served mainly with rice ,pappad and Dangar Pachadi.(See the link)

Ingredients

Tamarind                                                       A small Lemon Size

Hot water                                                      2 cups

Manathakkali Vathal                                       2 Tbsp.

Finely chopped Tomato                                   2 Tbsp.

Sambhar Powder/Vatralkuzhambu powder       2 Tbsp.

Red chili powder                                            ½ Tsp.

Grated Ginger                                                1 Tsp.

Jaggery powder                                              1/2 Tsp.

Ghee                                                              ½ Tsp.

Salt                                                               To Taste.

For Seasoning

Gingely oil ( Idhayam Nallennai)                     2 Tbsp.

Mustard seeds                                               1 Tsp.

Fenugreek seeds                                           ½ Tsp.

Red chilies                                                     2 no.

Chenna dhal                                                  1 Tbsp.

Peanuts                                                         1 Tsp.

Urdh dhal                                                       1 Tsp.

Asafetida powder                                            ½ Tsp.

Curry leaves                                                    few          

Method:

• Soak the tamarind in the 2 cups of hot water for 15 minutes. Extract the tamarind pulp.
• In a heavy bottom kadai, heat the oil and add mustard seeds. When mustard seeds start splattering, add all other seasonings. Fry till golden brown.
• Now add the Manathakkali Vathal and roast it for few more minutes.
• Reduce the stove heat, now add the sambhar powder, turmeric powder, chili powder, grated ginger and chopped tomato fry for few a minutes.
• Now add the tamarind water, jaggery powder and salt in it .
• Cover and cook over medium heat for about 10 minutes or until the oil separates from the gravy
• But keep checking to avoid the masala sticking to the bottom of the pan
• Add ½ tsp of ghee in the end and switch off the stove
• Serve hot with plain rice, Pappad and Danger Pachadi.

Note

• If the vatral Kuzhambhu consistency is too thin, a spoon of rice flour added with a little water should thicken it up.
• You can use more fried curry leaves in the End.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE My Other Vatral Kuzambhu Recipes:(SEE THE LINKS)

Sundakkai Vathal Kuzhambu

Okra Vatral Kuzhambu (Ladyfinger Vatral Kuzhambu)

Inji Saathuamuthu/ Ginger Rasam

Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines.

The Journal of Pharmacology and Experimental Therapeutics found that ginger supplementation may be beneficial for diabetics because it can control elevated blood sugar. When blood sugar elevates, digestive function is also affected, and ginger can balance out the digestive system. You want to more about ginger benefits go here http://www.healthdiaries.com/eatthis/10-health-benefits-of-ginger.html

Rasam/Saathuamuthu is traditional South Indian preparation, served as a second course with hot rice. Last week I had a cold and stomach flu, so I prepared this ginger rasam.  This Inji Rasam has an excellent spicy and tangy taste. Though ginger is the main ingredient in this rasam, its flavor is not overpowering.  Prepared from fresh ginger gives an strong aroma and fragrance while making the rasam

For those who love the flavor of ginger, it is a pure bliss to eat this rasam. Great for digestion & cold.

Ingredients

 Finely chopped Tomato                 1/2 cup

Tamarind                                       a small lemon size          

Turmeric Powder                            ¼ tsp.

Asafetida                                      ½ tsp.

Jaggery                                        ½ tsp.(optional)

Salt                                             to taste.

For Paste Coarsely  

Ghee                                          1 tsp.

Tovar dal                                    1 tsp.

Channa dal                                 1 tsp.

Black Pepper                               1 tsp.

Cumin seeds                               ½ tsp.

Red chilies                                   3 no.

Finely chopped fresh ginger           3 tbsp.

Curry leaves                                few

For Tempering

Ghee                                          1 tbsp.

Mustard seeds                             ½ tsp.

Black pepper                                ½ tsp.

Cumin seed                                  ¼ tsp.

Asafetida                                    a pinch.

For decoration

Chopped coriander leaves

Method

•  Soak the tamarind in hot water for 10 minutes and extract about 500 ml of tamarind juice. Add turmeric powder, chopped tomato and salt in it. Boil it .
• Fry the masala ingredients in ghee (except cumin seeds) and grind into coarsely paste with cumin seeds.
• Add the grounded rasam paste into the tamarind water and let it boil for simmer for ten minutes.
• Remove from the fire.
• Now heat oil in a kadai and add mustard seeds to it. Once it splutters add all other tempering and fry for few seconds.
• Pour over to the Saathuamuthu. Garnish with coriander leaves.
• Serve hot with Rice, pappad and Chips.

My other Ginger Recipes are:

Allam Pachadi 1,
Ginger Thogayal,
Allam Pachadi2, 
Ginger Pacadi,
Puli Inji,
Ginger Kashayam
Inji Thayir