HOW TO FREEZE GREEN PEAS | INDIAN KITCHEN BASICS

23.24 | Label: Kitchen basics and microwave cooking

Wheni started this Indian Kitchen basics series, this post for how to freeze peas was in my list. I was waiting for the green peas season. Though i got lot of them during my vacation in India, i couldn't click as it was very busy. Last week, during my trip to little India market here, i got the fresh green peas and made this post. Though we get frozen peas in many cities , still when we make it at home we feel so happy and good. This frozen peas at home can be stored in the freezer for 6 to 8 months. We can just straight away use this frozen peas from the freezer . No need to pressure cook the peas.You can use this peas for pulaos, curry and gravy too.

Frozen Peas

Preparation Time : 15 mins + 8 hrs freezing time | Cooking Time : 1 Min |Makes: 1 cup

Green peas with shell 300 gms

Method:

Take out the shell from green peas. Boil water in a saucepan. When it boils nicely add the green peas to this and boil for 1 minute.

After a minute immediately drain the water and put this in a bowl of ice cold water. This is to stop the peas from cooking further.

Drain the water in less than a minute. Spread the peas in a kitchen towel. This is to remove the extra moisture.

After few minutes, put them in a ziplock cover . Spread the peas in the cover and freeze the bag for 8 hours . Keep the bag horizontally in the freezer as shown in the picture.

Frozen peas are ready to use now. You can use in any gravy or in rice too.

Check out these recipes with Green peas

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PAAL KOOTU RECIPE | PARANGIKKAI PAAL KOOTU

20.14 | Label: Gravy, Rice Accompaniment, Traditional Recipe

Paal Kootu is prepared generally made with young pumpkin, also called as Elankottai. I remember one of my aunt brings this young pumpkin from her native village whenever she visits us during the season. Sometimes she manages to send this through somebody. I made this with yellow pumpkin which i bought for Pongal festival. It will taste slightly sweetish, but with spicy Vathakuzhambhu it tastes heaven. Do try this traditional recipe of paal kootu. You can try the same recipe with ashgourd, snake gourd and chow chow too.

Paal Kootu

Preparation Time : 5 mins | Cooking Time : 20 Mins |Serves: 2

Parangikkai | Yellow Pumpkin 1 cup (cubed)
Coconut 2 tblsp
Green Chili 1 (small)
Sugar 2 tsp
Rice flour 1 tsp
Salt to taste
Coconut oil 1 tsp
Mustard seeds 1/4 tsp

Method:

In a pan add the cubed pumpkin and add half cup of water. Add little salt and cook the pumpkins till soft. This will cook very fast, so ensure not to make it mashed.
Meanwhile grind the coconut, green chili, sugar and rice flour into a fine paste adding little water.

Add this ground paste to the cooked pumpkin. Keep the flame low . Since rice flour is added it will thicken the gravy. Cook for 2 minutes till the raw smell of the rice flour goes.
Temper with mustard seeds in coconut oil.

Paal Kootu is ready to serve. This serves best with vathakuzhambhu.

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PUNJABI KADHI RECIPE | KADHI PAKORA RECIPE

22.21 | Label: Gravy, Rice Accompaniment

Punjabi Kadhi recipe is a traditional punjabi dish and the recipe of this i learned from my friend. She is the one who taught me the Lauki channa dal recipe too. Long back she sent the recipe of punjabi kadhi pakora to me via email. I have tried this couple of times but never clicked the main pictures due to time constraint. Finally last weekend i made this and clicked too.
I have already the posted of Methi kadhi pakora. A simple kadhi, chawal (rice) and Aloo jeera will be a wonderful combo.

Punjabi Kadhi Pakora

Preparation Time : 15 mins | Cooking Time : 30 Mins |Serves: 4-5
For the kadhi

Yogurt 2 cups (sour curd)
Besan | Kadalai maavu 3 tblsp
Coriander powder 1 tsp
Jeera powder 1 tsp
Red chili powder 1/2 tsp
Turmeric powder 1 tsp
Ajwain | omam 1/4 tsp
Salt to taste
Curry leaves few
Ginger a small piece
Green chili 1
Oil 2 tsp

For the pakora
Onion 1
Besan 1/4 cup
Red chili powder 1/2 tsp
Salt to taste
Baking soda a pinch
Oil to deep fry

Method:

First lets make the pakora and keep it aside. Cut the onions lengthwise.
Add salt, besan,red chili powder,baking soda to this onions and sprinkle very little water.
Sometimes the water which the onion emits will be enough to bind.

Heat oil for deep frying. Spoon in the batter into medium hot oil and fry the pakoras until golden brown on both sides.
Drain this in a kitchen towel.

For making kadhi, add the besan, salt and yogurt in one bowl and whisk this without any lumps. Add 1 and 1/2 cup of water to this.

Slice the onions length wise. Crush the ginger and slit the green chili.
In a pan add oil and add in the green chili, ginger, onions and curry leaves. Saute for a few minutes till the onion turns pink. Add the yogurt mixture to this and keep the flame low.

Add the coriander powder, jeera powder, ajwain, chili powder, turmeric powder to this.
Mix well and let this be in low flame for 10 minutes . Stir well in between.

Add the pakoras just before serving. Serve this with Basmati rice.

Notes:

Always ensure that the curd is sour.
Replace onions with fresh methi leaves if you want.
Always ensure the pakodas should be soft. So let the batter be little loose .
The authentic punjabi kadhi will be made with mustard oil. It has got acquired taste, so if you are not used to the mustard oil use normal cooking oil.
Some people add finely chopped garlic to the kadhi, if adding add while adding onions and chili.

Technorati Tags: punjabi kadhi pakora,kadhi pakora,kadi pakora,punjabi kadi,authentic punjabi recipes

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MILLET UPMA ADAI | SAMAI /LITTLE MILLET UPMA ADAI | MILLET RECIPES

02.00 | Label: Millet recipes, Snack, Tiffin

Millets recipes whenever i think about that, ideas keep flooding my mind. I am posting Millet recipes every Monday and today i have prepared an interesting recipe with Little Millet | Samai. I wanted to post pidi kozhukattai recipe using millet, but suddenly changed my mind and made these thavala adai. Generally my grandma makes this with raw rice. She drizzles loads of oil and make this so crispy. She has a lot of patience to make it for a big family too. I just made in small quantity just for this post and of course, we all had today during tea time. Try this healthy snack with any variety of millet like varagu, kuthiraivali and thinai too.
If you are looking for Organic Millet in Singapore at reasonable rates, visit Bhairavi Naturals. They deliver millets and other interesting Organic food products like ghee, honey, naatu sakkarai at reasonable rates. They have free home delivery option too. You can call them at 65-61002457 .

Millet Upma Adai

Preparation Time : 5 mins | Cooking Time : 20 Mins+7 mins for each batch |Makes: 12 approx.

Samai | Little Millet 1/2 cup
Toor dal 2 tblsp
Whole pepper 3/4 tsp
Cumin seeds | jeera 1/4 tsp
Salt as needed
Grated Carrot few tblsp (optional)
Oil 2 tsp + to cook the adai
Curry leaves few

Method:

Pulse the toor dal, pepper and cumin in the mixer. Just coarsely pulse this.

In a pan add oil and throw in the mustard seeds and curry leaves. Add grated carrot(if adding) and add 1 and 1/2 cup water.
Add salt and allow the water to boil. When it boils add the samai millet and the pulsed toor dal mixture. Keep the flame medium and allow this to cook.

Once the millet is cooked and the water is completely absorbed, allow this to cool completely.
Take small portions and make into round balls. Flatten these balls like tikkis.

In a tawa place the patties and cook on both sides till slightly golden spots appear. Drizzle little oil while cooking the adais.

Repeat this for the rest of the patties. Serve hot with any chutney of your choice.

Notes:

You can try this with any variety of millet .
While cooking the millet ensure the water is completely absorbed.
Alternatively you can steam the mixture and make upma pidi kozhukattais too.
Instead of toor dal you can add moong dal too.
Adding coconut instead of carrot enhances the taste.
Adding coconut oil while cooking also enhances the taste.

Technorati Tags: millet upma adai,samai upma adai,Thavala adai using millets,Millets in Singapore,Little millet recipes,Healthy millet recipes,sirudhaniya samayal,millet recipes jeyashris kitchen

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SWEET POTATO CURRY | SAKKARAVALLI KIZHANGU CURRY

19.18 | Label: dry curry, Traditional Recipe

Sweet potato curry | Sakkari valli kizhangu curry is one my mom makes during pongal festival. The version she makes is with jaggery and will be like a sweet halwa. Though i like that but i can't take it more as i feel it is too sweet for me. This version of making curry like how we make potato curry, i gave for the no onion no garlic recipes supplement, which i did for kungumam thozi.. So Since now the sweet potato is season and also pongal festival is coming up , thought of posting this sweet potato recipe today.

Sweet potato curry

Preparation Time : 5 mins | Cooking Time : 25 Mins |Serves: 3

Sweet Potato 2 (medium size)
Sambar Powder 1 tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil 3 tsp
Mustard seeds 1/4 tsp
Coriander leaves few (optional)

Method:

Pressure cook the sweet potato till 2 whistles. Ensure not to cook this too much , else it will be mashed. The best way to cook is wash the sweet potato and keep it inside a vessel and sprinkle little water to this. You can cook this even with rice and dal too. That is it won't get mashed even after 5-6 whistles if u make in this method. If u put directlyi n the cooker it will be mashed soon.
Peel the skin and cut them into cubes.
Add sambar powder, salt and turmeric powder to this.
In a pan add oil and add the mustard seeds, When it splutters add in the sweet potato mixture.

Mix well so as the powders coat to the sweet potato evenly. Cook in a low flame. Cook for 5 mins and add the chopped coriander leaves.

Cook till it is evenly roasted. It will take 7-10 minutes in a non stick pan.

Sweet potato curry is ready to serve. It goes very well with sambar rice and rasam rice too.

Notes:

Take care not to overcook the sweet potato.
The curry will not taste too sweet.

Technorati Tags: sweet potato curry,sakkaravali kizhangu curry,pongal festival recipes,recipes using sweet potato,south indian curries

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Archives

HOW TO FREEZE GREEN PEAS | INDIAN KITCHEN BASICS

Frozen Peas

PAAL KOOTU RECIPE | PARANGIKKAI PAAL KOOTU

Paal Kootu

PUNJABI KADHI RECIPE | KADHI PAKORA RECIPE

Punjabi Kadhi Pakora

MILLET UPMA ADAI | SAMAI /LITTLE MILLET UPMA ADAI | MILLET RECIPES

Millet Upma Adai

SWEET POTATO CURRY | SAKKARAVALLI KIZHANGU CURRY

Sweet potato curry