KALYANA SAMBAR RECIPE| KADAMBA SAMBAR RECIPE

20.59 | Label: Festival recipes, Gravy, Rice Accompaniment, Traditional Recipe

Kalyana Sambar | Traditional wedding style sambar, the recipe i wanted to post for a long time. After attending a wedding and a family function in India last month, i wanted to make this post soon. The Sambar which they make in our style weddings are always awesome. They generally put lot of veggies in the sambar and the hot rice, smeared with ghee along with this yummy sambar, paired with urulai kizhangu curry and appalam..., wow nothing can beat the taste. Without boring you all much, let me go on to the recipe of Kalyana sambar.
Check out my Kalyana rasam

Ingredients

Preparation Time : 20 mins | Cooking Time :20 mins | Serves : 5-6

Mixed Veggies* 1 cup
Sambar powder 1 and 1/2 tsp
Tamarind a small lemon size
Salt as needed
Toor dal 1/4 cup
Oil 2 tsp
Mustard seeds 1/4 tsp
Turmeric powder 1/4 tsp
Asafoetida 2 pinches
Curry leaves few
Jaggery 1/2 tsp
To roast and grind:
Dhaniya 1 tblsp
Channa dal |Kadala paruppu 1 tblsp
Urad dal 1 tsp
Fenugreek seeds | vendayam 1 tsp
Red chili 2
Toor dal 1 tsp
Black pepper 5
Coconut(scrapped) 1 tblsp

*Generally pumpkin, drumstick, broad beans, turnip, brinjal, ladies finger are used.

Method:

Cut the veggies and soak the tamarind in water and take 2 cups of tamarind water.
Cook 1/4 cup of toor dal by adding enough water and little turmeric powder.
Roast the ingredients,except coconut, given under "to roast and grind" by adding little oil. Grind this along with coconut by adding little needed.

In a pan add oil and temper with mustard seeds. Add in the vegetables. Saute for a few minutes and add in the tamarind water.

Add in the sambar powder, turmeric powder, asafoetida and salt. Let it boil for sometime, till the veggies get cooked.

Add in the cooked toor dal and mix well. Add in the ground paste.

Add little jaggery . Mix well and let it boil for 2 minutes. Garnish with curry leaves.

Note:

The sambar will be thick after getting cooled, so add water after adding toor dal and ground paste.
You can temper with 1 green chili to get the aroma of green chili in sambar.
Generally on the day of wedding in the food, onions are not added.. But if you wish you can add small onions after adding mustard seeds.
If you like , you can add 1 chopped tomato after adding onions.

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PIZZA FLAVORED PARATHA | PARATHA RECIPES

20.38 | Label: Paratha

Pizza flavored parathas, the thought just flashed me when i was cleaning my freezer. I saw some sun dried tomatoes lying in my freezer and was thinking to make some savory buns using that. Then suddenly this idea of making pizza flavored parathas flashed me and tried it the next day. It turned out quite well and i am sure kids will love this for sure. For a change from regular parathas, you can give this for kids lunch box. Somehow i felt while writing this Sour cream dip will pair with this paratha very well.

Ingredients

Preparation Time : 10 mins | Cooking Time :15 mins | Yields: 4 parathas

Whole wheat flour 1 cup
Pasta sauce 2 tblsp
Salt to taste
Italian seasoning 1 tsp
Red chilli flakes to taste
Sun dried tomato 2 tblsp finely chopped (optional)
Oil | Olive oil 2 tsp

Method:

Combine all the ingredients except oil in a wide bowl. Knead into a soft pliable dough adding water as required.
Add little oil and grease the dough and keep it covered for 10 minutes.
Divide the dough into equal balls and start rolling them into disks to make parathas.

Heat the griddle and cook the parathas on both sides . Smear little oil while cooking.

Repeat the same process for the rest of the dough.
Serve the parathas as it as or you can have with sour cream dip.

Notes:

Sundried tomatoes are purely optional. As it has slightly sweetish taste, if adding it, add little extra chili flakes.
You can add little chopped basil leaves if you want.

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CHETTINAD URULAI BIRYANI | RESTAURANT STYLE SMALL POTATO BIRYANI

03.18 | Label: Rice variety

Biryani i wanted to try with small potatoes for a long time. During our vacation to India last month, we went Cream center for dinner on my daughter's birthday. A biryani mela was going on there and we ordered a chettinad vegetable biryani. Me and my younger co sister relished it each and every bite. After coming back home, there was an urge for me to try this Chettinad biryani at home. Last week i called my friend for dinner and i made this biryani. It was a super hit. So yesterday i tried it again just for the sake of blog and posting the recipe of restaurant style chettinad biryani.

Ingredients

Preparation Time : 20 mins | Cooking Time :20 mins | Serves : 4

Baby potato 20
Basmati rice | jeeraga samba rice 2 cups
Bay leaf 2
Onion 1
Tomato 1 (optional)
Curry leaves few
Cashew nuts 6 (optional)
Oil 2 tblsp
Ghee 1 tblsp
Salt to taste
Red chilli powder 1/4 tsp
Turmeric powder 1/4 tsp
Cardamom 2
To grind:
Mint leaves 1/4 cup
Onion 1
Green chilli 3
Garlic 4
Ginger a small piece
Sombu 1/2 tsp
Kalpaasi (stone flower) 5
Cloves 2
Curd| Yogurt 1 tblsp

Method:

Wash the potatoes and par boil the potatoes. i just pressure cooked it till 1 whistle. Take out the skin and allow it to cool.
In a pan add oil and add the onion , green chilli and garlic. Make it golden brown. Allow it to cool.

Grind this along with mint leaves, kalpaasi, cloves ,sombu and ginger. Add the yogurt while grinding.

Add the ground paste to the boiled potatoes and add the red chilli powder and turmeric powder. Add half of the salt and marinate this for 20 minutes.

Wash the rice and keep it aside for 20 minutes. In a pressure cooker, add oil and ghee and add the curry leaves, cardamom, and thinly sliced onions. . Saute till the onions becomes brown. If adding tomatoes cut and chop lengthwise and add now Add the marinated potatoes. Saute in a medium low flame for 5 minutes.

Add the rice to this and cook for 3 minutes in a medium flame. Stir now and then to avoid this getting burnt. Add 3 cups of water

Cover the cooker and cook till 1 whistle. Keep in a very very low flame for 10 minutes and switch off the stove.
Once the pressure is released, fluff the biryani with a fork and carefully mix it without breaking the potatoes.

If adding cashew nuts fry in little ghee and add it before serving, just to retain the crunchiness.
Serve hot with onion raitha.

Note:

While sauting the onions for grinding, saute them till nice golden brown. Never miss this .
Adding kalpaasi will give an amazing flavour. It is easily available in grocery shops and quite cheap too.
You can replace veggies instead of small potato.

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THAYIR IDLI RECIPE|CURD IDLI RECIPE

20.04 | Label: Snack, Tiffin, Traditional Recipe

Thayir Vadai is a very popular south indian recipe. I have blogged this thayir vadai | curd vadai some time back. My nephew is very fond of thayir vadai and my sister too makes it at home for him. Since making vadai frequently is not so healthy , she was bit worried and when we were discussing ,suddenly this thought of Thayir idli came to my mind. It worked out very well and now it is so easy to make and quite healthy too. Best one to have in the summer. Try out this Thayir idli | curd idli and i am sure you will love this one.
Check out my North indian style Dahi vada too.
Thayir-idli

Ingredients

Preparation Time : 10 mins | Cooking Time :10 mins | Serves : 1

Mini idli 12
Yogurt | curd 1/2 cup
Green chilli 1
Ginger 1 small piece
Cumin seeds 1/4 tsp
Green chilli 1/2
Grated coconut 1 tblsp
Cashew nuts 4 ( optional)
Milk 2 tblsp
Salt To taste
Carrot to garnish
Boondi To garnish
Coriander leaves few

Method:

Make mini idlis and keep it aside.

Grind the coconut, cumin seeds, green chilli, ginger and cashew nuts(if adding) by adding milk while grinding.

Whisk the yogurt and add the ground mixture to the yogurt. Add salt. Keep this chilled. Just 15 minutes before serving, in the serving bowl add the idlis and pour the chilled yogurt mixture.

Garnish with grated carrots, coriander leaves and boondi just before serving.

Serve immediately. Enjoy healthy thayir idli as an evening snack.

Note:

As idli is always soft no need to soak in hot water before adding as we do for Thayir vadai.
Adding cashew nuts gives a nice creamy texture.
If you want you can temper mustard seeds, urad dal and curry leaves to the yogurt mixture.
If you feel the thayir idlis are too thick while serving, add little whisked yogurt. Do not add water.
You can cut normal idlis and do this too.
you can make the north indian style of dahi vada too.

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MOONG DAL PUTTU |SAVORY VERSION | EASY BREAKFAST RECIPES

01.13 | Label: Breakfast Recipes, Snack, Tiffin

I am still getting back to the routine after a hectic and fun filled India trip. I thought i will take my camera from Monday but i can't stay away from that. While returning back from India, in the flight, we are served with Moong dal puttu in the flight. It was a small portion but tasted very well. Me and Suresh happily relished the puttu and recalled all the wonderful moments about the trip. From yesterday i was thinking i should make this moong dal puttu at home. Finally i made this for breakfast and we both enjoyed this moong dal puttu again. It turned out almost the same which we had in the flight.

Ingredients

Preparation Time : 1 hour+ 10 mins | Cooking Time :15 mins | Serves : 2

Yellow moong dal 1 cup
Coconut grated 1 tblsp
Green chilli 1
Mustard seeds 1/4 tsp
Asafoetida a pinch
Salt As needed
Turmeric powder a pinch
Oil 2 tsp
Curry leaves few
Coriander leaves few
Salt as needed
Sugar 1/2 tsp
Lemon juice 1/2 tsp (optional)

Method:

Soak moong dal in water for an hour. After an hour drain the water and grind this into a smooth paste along with little salt.
Do not add water while grinding.

Steam this in a idli maker for 10 minutes.

Allow this to cool and grind this in a mixer like how me make for paruppu usili. In a pan add oil, mustard seeds , curry leaves, chopped green chillies and asafoetida.

Add the moong dal and add sugar to this. Add turmeric powder and the grated coconut.

Mix well and add coriander leaves and cook for 2-3 minutes in a low flame.
Switch off the flame and add lemon juice.

Always serve this hot.

Note:

Ensure the moong dal is well cooked while steaming. Else while grinding the mixture will be soggy.
Do not over cook the steamed mixture else the puttu will be dry. You won't get soft puttu.

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orema

Mengenai Saya

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KALYANA SAMBAR RECIPE| KADAMBA SAMBAR RECIPE

Ingredients

PIZZA FLAVORED PARATHA | PARATHA RECIPES

Ingredients

CHETTINAD URULAI BIRYANI | RESTAURANT STYLE SMALL POTATO BIRYANI

Ingredients

THAYIR IDLI RECIPE|CURD IDLI RECIPE

Ingredients

MOONG DAL PUTTU |SAVORY VERSION | EASY BREAKFAST RECIPES

Ingredients