Tomato Pulav is a delicious,flavourful rice dish made using the long grain aromatic basmati rice ,tomato puree, onion and selected spices.
This pulav can be made in a jiffy and it makes a wholesome meal with some raitha. Kidz love it due to its irresistible flavor, color & taste. i have already posted recipe for tomato biryani here
The difference between a Tomato pulav and a Tomato rice. If you precook rice & then mix it with tomato puree & spices that wud be tomato rice. Pulav is something that we cook along with rice make
This can be a perfect lunch box variety rice too. Tastes great even with a simple onion raita and some papad,pickle.\
Ingredients:
Basmati rice: 1 cup
Onions finely sliced:1
Green chili :2 sliced
green peas : 1/2 cup( optional)
ginger-garlic paste: 1 1/2 tsps
Mint: 12-15 leaves (Pudina)
Kasoori methi: 1/2 tsp dried fenugreek leaves
Red chili powder: 1 tsp
Cumin Powder: 1 tsp ( jeera powder)
hyderabadi garam masala : 1 tsp
Tomato large finely chopped: 2
Tomato medium: 1 (Boil in water ,remove skin & make puree in mixer)
Salt: to taste
Ghee: 2 tbsp
Tempering
Shah jeera: 1 tsp
Bay leaf: 1
Cloves: 6
Cinnamon stick: 1"
Cardamoms: 2
Garnishing:
fried cashewnuts - 8-10
Coriander leaves: 1 1/2 tbsps (finely chopped for garnish)
Method
1.wash rice thoroughly ,soak rice in water for 30 minutes ,drain water & keep aside
2.Heat ghee in a kadhai ,add shah jeera, cloves, cinnamon and cardamoms and saute for 1 minute .Add the sliced onions,green chillies and saute for 1 mts. Add ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 mts.
3.Add red chili powder ,hyderabadi garam masala,cumin powder and mix. Add chopped tomato, tomato puree, and salt to taste and mix. Cook for 8-9 mts on low to medium flame, or till oil separates.
4.Mix the raw rice, saute for a mt. Add 1 3/4 cups of water and bring to a boil. Reduce flame and cook till rice is done. If using pressure cooker, cook rice upto 3 whistles.
5. Garnish with fresh coriander leaves & fried cashewnuts .
6. Serve warm with dahi raita ,papad
Being bored of eating regular idli recipes ,I was searching for some new idli recipes when I saw it here
So without wasting much time I tried recipe which was really delicious .I followed the exact recipe
After reading i came to know about kaima idli which is a speciality of Saravana Bhavan restaurant .
For all those wondering about saravan bhavan here is info from wiki :
Hotel Saravana Bhavan (Tamil: ஓட்டல் சரவணபவன்) is the largest vegetarian restaurant chain in the world, founded in 1981 offering south Indian cuisine.
They have more than 20 outlets in Chennai and several outside India including USA, Canada, United Kingdom, France, Germany, Singapore, Malaysia, and the Middle East .
Kaima idli is a recipe in which idlis are fried till golden brown & then mixed with capsicum,onion,tomato and other spices till idlis are coated with masala .
You could make use of leftover idlis also for this recipe.The crispy fried idlies soaks up all the masalas .
Best side dish for kaima idli is onion raita or curd.kids will love this recipe
Ingredients:
Left Over Idli's: 4
Onion Finely Chopped: 1
TomatoFinely Chopped: 1
Garlic Finely Chopped :5-6
Green Chili Finely Chopped : 1
Green Capsicum finely Chopped : half
Curry Leaves: 10
CorrianderLeaves: 2tsp
Oil: 1 Cup (To Deep Fry the Idli's)
Oil: 2 tsp
Chilly Powder: 1/4 tsp [Adjust according to your spice level ]
Salt: 1/4 tsp
Lemon: 1/2 lemon juice
Method:
1. Cut the leftover Idli's in small square shape or long stripes as shown in image .Deep Fry Then till golden brown. (i had cut half idli in square & half in long strips .)
2. In a kadhai ,heat oil, add mustard and let it pop. Now add Finely Chopped Garlic pod's and Curry Leaves and Saute.
3. Add the Onion and saute it. next add tomatoes and saute it well, so that it get soft & mixed together with the onion's. add salt, chilli powder,turmeric powder and mix well.
4. Now add the Capsicum and saute them well. add the
5. Add Your Fried Idli's and mix well with the masala's. add coriander leaves.
6. Serve by adding lemon juice over the kaima idli's.
Tip:
1.Refrigerate idlis before frying this is done to ensure that idlis do not stick to pan while frying.If you have refrigerated the left over idli's, you have to get back those idli's to the room temperature before frying.or else shallow fry the idlis till golden brown.
Winter is the season when you get lots of fresh peas .So I had been trying various green peas recipes like:
matar samosa
matar karanji
matar kachori
matar paratha
.
Fresh Green Peas is a personal favourite and it can be used in numerous number of ways.
I always stock up in fridge as much of it as possible for future but unfortunately it ends within a month
Green Peas cheese paratha is a very delicious, healthy and filling breakfast. A mildly spiced and satiating breakfast and main course that helps keep acidity at bay.
It can be served with pickles or curd.The filling of these parathas is very flavorful.
Stuffed Paranthas taste much better than the usual paranthas. Your kids will definitely like the unique taste of Stuffed Green Pea(Matar) cheese Parantha.
Ingredients :
For dough
Wheat flour - (2 cup)
Oil - 2 tsp
Salt - add to taste (3/4 tsp)
Carom seeds (ajwain-owa) - 1/2 tsp (Optional)
For pea stuffing :
Green peas(matar) - 1 cup(peeled)
Grated cheese - 1/2 cup
1 small onion chopped finely
corn boiled - 1/4 cup (optional)
Salt - add to taste(1/2 tsp)
Green chillies - 2-3
Ginger - 1/2 inch long piece
Red chilli powder - 1/6 tsp
Coriander(dhaniya) powder - 1 tsp
garam masala - 1/2 tsp
Green coriander - 1 tbsp(finely chopped)
sugar - 1 tsp
pepper (miri) powder - 1 tsp
lemon juice /chat masala- 2 tsp
Method:
Dough
1.In a bowl add wheat flour , Carom seeds (ajwain-owa) .put salt and oil then mix. Knead a soft dough using warm water.
2.Cover the dough and keep aside for 15-20 minutes.
Paratha Stuffing :
1.Boil peas till they become a bit soft, remove the water, grind peas into a coarse paste after they cool off.
2.Wash green chillies, break off their stems & grind them with ginger to a coarse paste in mixer
3.Add green chillies - ginger paste, red chilly powder, coriander powder ,sugar salt ,cheese ,lemon juice and green coriander to the pea paste then mix properly. our stuffing is ready
Paratha :
1.Place pan(Tawa) on gas and heat.
2. Make small lemon sized pieces from the dough. Put dry flour on 1 ball and roll it into a roti of 3 inches in diameter,
3. now put 1 1/2 tsp pea stuffing in centre of roti. Wrap up the parantha and close all open ends, place it between both palms and press gently to expand the parantha a bit.
4.Roll with dry flour and roll it again into a parantha 6-7 inches in diameter.be careful while rolling parantha as it should not tear while rolling.
5.Put rolled parantha on hot tawa, apply oil/ghee on both sides, turn over time to time and cook till both sides turn brown.
6.Stuffed Peas(Matar) Parantha is ready.
7.Serve hot with lemon pickle ,curd or mixed veg raita
Tips :
You can skip cheese and make paratha with plain matar stuffing
Chilli chicken is a popular Indo-Chinese dish of chicken.In India, this may include a variety of dry chicken preparations.
Though mainly boneless chicken is used in this dish, some people also recommend to use boned chicken too.
This was a dish I Learnt to prepare in early days of marriage as husband was chinese food lover .
Ingredients:
Boneless chicken,cut into thin strips 400 grams
Green chillies,chopped 6-8 (remove the seeds if too hot)
Garlic,chopped 8-10 cloves
Ginger 1 inch chopped
Onions 2 medium
Green capsicums,seeded thick strips 2 medium
Red chilli sauce / kashmiri chilli powder 1 tablespoons
tomato sauce 1 tablespoon
Chicken stock 1 cup/chicken stock cube dissolved in 1 cup water
Vinegar 2 tablespoons
MARINATION
ginger garlic paste - 1 tbsp
Cornflour/ corn starch 2 1/2 tablespoons
Salt to taste
Black peppercorns (kali miri)crushed 1/2 teaspoon
Egg 1
Dark soy sauce 2 tablespoons
Oil plus to deep fry 1 tablespoon
Vinegar/lemon juice - 1 tsp
Method:
1.Take chicken pieces in a bowl. Add half the cornflour,Vinegar/lemon juice , ginger garlic paste ,salt, crushed black peppercorns, egg and mix. Add a little dark soya sauce and mix. Keep atleast half an hour to marinate
2.Heat sufficient oil in a wok and deep fry the chicken pieces till golden. Take care not to overcook. Drain and set aside.
3.Heat oil in another wok. Add garlic,ginger and sauté for half a minute. Add green chillies and continue to sauté. Add onions, green capsicum and sauté.
4.Add the remaining dark soya sauce,tomato sauce, red chilli sauce and stir. Add a little chicken stock or chicken stock cube dissolved in 1 cup water and bring the mixture to a boil.
5.Blend the remaining cornflour in a little /water .Add fried chicken pieces to the yok and toss. Add blended cornflour and mix. Add salt and cook for a minute. Add Vinegar/lemon juice and stir.
The starter is ready.
6.If you want gravy add some more stock and let it come to a boil.
Serve hot as starter or with veg fried rice /schezwan chicken fried rice /chicken schezwan noodles
Tips:
1.you can use the same oil, which is used for frying chicken pieces for making gravy
2.Add salt carefully as soya sauce contains salt
Mirchi ka salan (Urdu: مرچی کا سالن), or curried chili peppers is a popular chili and peanut curry of Hyderabad.
It accompanies Hyderabadi biryani. The dish contains green chillies, peanuts, till seeds, dry coconut, cumin seeds, ginger and garlic paste, turmeric powder, bay leaf and thick tamarind juice.
Mirchi ka Salan is a traditional Hyderabadi dish prepared in weddings and special occasions. It is a spicy dish served with rice or chapati. The mirchi (chili) is cooked in spices, and peanut adds a grainy texture to this
dish. Originally this is made with long spicy chilies available in India.
Todays post is for simla mirchi aloo ka salan ie Green bell pepper (capsicum) and potato in spicy peanut gravy
Ingredients:
2 simla mirchi ( capsisum)
2 medium potato
1 tsp tamarind paste
1 tsp cumin seeds (jeera)
1 tsp jaggery /gul
1 onion chopped finely
1 tsp each turmeric powder
1 tsp red chilli powder
1 tsp dhania jeera (coriander cumin) powder
salt as per taste
Masala to grind
1 tsp khus khus (poppy seeds)
1 bowl dry grated coconut (sukha khobra)
1 tsp dhane (coriander seeds)
4-5 garlic ( lasun )
Method :
1. Peel potato & cut into medium cubes . cut simla mirchi into medium pieces .Deep fry Simla mirchi potato pieces in oil. grind ingredients under Masala to grind mentioned above in mixer.
2. Heat oil in pan add cumin seeds,chopped onion ,red chilli powder,turmeric ,dhania powder ,above grind masala & saute in oil.
3Next add potato & simla mirch pieces & mix well. add tamarind paste ,gul salt .add water if required to adjust consistency.Cover till jaggery melts next switch off the gas.
4. Serve simla mirch potato salan with chapati or rice
As summer continues to progress day by day my attempt of making summer coolers too keeps on progressing day by day
ToDAY I am posting a healthy drink made of amla (awala or indian gooseberry) which is a healthy drink adapted from tarla dalal party drinks book- Amla honey shot.
Amla honey shot, the sour indian gooseberry and honey – this is definitely a match made in heaven! star anise contributes a faint but appreciable aroma and flavour to the
Health Benefits of Amla
1. Use 3 to 4 Indian gooseberries to make a glass of amla juice to induce more inclusion of Vitamin C.
2. Amla juice has cell rejuvenating properties and therefore is used in maintaining good health of skin and hair. Amla juice can be applied to the hair and then washed off to prevent dandruff and to keep the hair glossy and shining.
You can read more health benefits of amla here
Check out amla recipes posted by on my blog by clicking here
Ingredients
2 whole amla (awala or indian gooseberry) deseeded and chopped roughly
1 tsp amla squash /lemon juice
1/4 tsp powdered star anise (chakri phool)
1/2 tbsp honey
2 -3 ice cubes
Method
1.Combine the indian gooseberry, indian gooseberry squash, star anise powder and 1cup of water in a mixer and blend till smooth. Strain the liquid and keep aside.
2.Combine the strained liquid and honey and mix well in a mixing glass.
3..Pour into individual glasses add ice cubes and serve.
Tips :
You can use make this drink with either amla squash or whole amlas .If using only amla squash use 2-3 tbsp amla squash for 1 glass of drink. if using fresh whole amla add
Here is a delicious kerala style egg curry which is the best to go with appams. Appam and mutta curry (Egg curry) is one of Kerala’s signature breakfast combinations. I absolutely loved it.
The finishing touch of freshly ground black pepper and fresh curry leaves are the key elements of Kerala egg curry.
Malayali curries of Kerala typically contain shredded coconut paste or coconut milk, curry leaves, and various spices. Mustard seeds are used in almost every dish, along with onions, curry leaves, sliced red chilies fried in hot oil. Most of the non-vegetarian dishes are heavily spiced.
Kerala is known for its traditional Sadya, a vegetarian meal served with boiled rice and a host of side-dishes, such as Parippu (Green gram), Papadum, some ghee, Sambar, Rasam, Aviyal, Kaalan, Kichadi, pachadi, Injipuli, Koottukari, pickles (mango, lime), Thoran, one to four types of Payasam, Boli, Olan, Pulissery, moru (buttermilk), Upperi, Banana chips, etc. The sadya is customarily served on a banana leaf.
Ingredients
Eggs – 4 hard-boiled
Onion – 1 large, chopped
Turmeric powder – 1/2 tsp
Chilly powder – 1 – 1.5 tsp
Coriander powder – 1.5 - 2 tsp
Garam masala powder – 1.5 tsp
Sugar – 1 tsp
Fennels /Badishep– 1/2 tsp, crushed
Pepper powder – 1/2 tsp
Oil – 2 tbsp
Mustard seeds – 1/2 tsp
Dry red chilies – 3 – 4
Curry leaves – 1 sprig
Cilantro – To garnish
masala paste to grind
Onion 1
tomato 2
4-5 garlic cloves
ginger -1 inch
method:
1.Heat oil in a deep pan. Splutter mustard seeds and fry dry red chilies and curry leaves.Grind all ingredients mentioned under " masala paste to grind" to a fine paste, in a mixer.
2.Add ginger-garlic and cook, stirring, until fragrant for 1 minute. throw in onion with a bit of salt, and cook, stirring frequently, until soft, dark golden brown and slightly caramelized, about 10-15 minutes
3.Add the ground onion-tomato mixture mentioned under ‘To grind’ and saute until oil appears. reduce the heat. Add turmeric powder, chilly powder, coriander powder, and garam masala powder.
4.Add the crushed fennels, pepper powder,sugar and mix well.
5.Saute at low heat for about 1 minute taking care not to burn the powders. Cut the hard boiled eggs into half and slide into the pan.
6.Add 1.5 cups hot water, salt and bring to a boil. Cook covered for 2 – 3 minutes(add more water or coconut milk if you want more gravy, and bring to boil)
7.Garnish with cilantro.
8.This is an excellent pair for appams, Roti,chapati and rice
Tips:
1.Cooking onion until almost caramelized is the key to the reddish brown color and beautiful flavor. Add a bit of salt to help the onions cook faster and brown evenly.
2.Traditionally coconut oil is used to make the curry. However, I used saffola oil
3.you can add 1/2 cup thin coconut milk & 1 cubed potato to above curry
