Monday, April 30, 2012

Tomato-Okra Raita/Thakkali-Vendaikai Thayir Pachadi

Thayir Pachadi or Raita is a Definite Menu in a Festive Spread in every South-indian Home. It is served as an Accompaniment to the Vadai/Lentil Snack part of the Spread.  Mostly because Vadai/Lentil Snack taste awesome when served hot, but when it is cold, it gets somewhat dry and definitely needs a spicy dip to push it down the throat. 
Raita/Thayir Pachdi is easy to make and taste great with the mild spices in it. Amma used to make a large quantity of this coz, we three siblings used to have it with Curd Rice too. These 7 days Menu had a lot of Bhindi/Okra Recipe, i used it often, since it is easy to make anything out of it. This Raita or Thayir Pachadi is yet another recipe to prove the versatility of this slimy Vegetable.
This recipe can be made using Brinjal/Tomato/Ash gourd/Cucumber also.

Ingredients
8-10 Okra's/Lady's finger/Bhindi or any of the above given veggie.
1 Cup yoghurt, Whisked
1 small tomato 
Salt to taste

Tempering
1-2 tsp Oil
1/2 tsp Mustard Seeds/Kadugu
a sprig of curry leaf
3 nos green chilies, slited lengthwise
1/4 tsp turmeric powder
hing a pinch

Method
  • Wash and Pat dry the Okra's/Lady's finger with Kitchen Towel. Trim the head and tail and cut them into 1 inch pieces.
  • Heat a tsp of oil in a Non-stick pan, and Saute the Lady's finger in a low flame until it is cooked. The rawness of the vegetable must escape completely and it should be roasted on all the sides. This is will take about 10-12 minutes. Once done, Take it off the flame and Drain it on a kitchen towel.
  • Heat another tsp of oil in the same pan, splutter mustard seeds, add green chilies and saute, add hing, turmeric and curry leaf, saute everything for a minute or two.
  • Add chopped tomatoes and cook till it turns mushy and oil separates, add the sauteed okra's/Lady's Finger to this and mix well, sprinkle little salt for the veggies.Switch off the stove.
  • In a Deep Bowl, add yogurt and salt needed for the yogurt and whisk well. Add the sauteed okra-tomato mixture to this and mix well. Chill until served. Serve as a Dip.

Saturday, April 28, 2012

Tindora Fry/Ivy gourd Fry - Dry Curry , Rice Accompaniment

Ivy Gourd /Tindora is my Brother's Favorite Vegetable. When he moved to Dubai for his job, he stayed with us for a year. I used to make this every weekend, and he would help me in cutting the vegetables, as this one in particular is little job, it has to be cut into thin slices for a good fry. Since i used to make this Every week, i had to make another curry as a variety for my Dear hubby!!! So, my weekend cooking would be (still is) very elaborate, 2 curries or one curry and  one kootu, sambhar, rasam, it is like Festival!!!!! But i dont mind cooking, when i see them enjoying the meal and polishing it off the plate, it is worth it

Ingredients
1/2 Kg of Ivy Gourd/Tindora
1 tsp Red Chili powder
Salt to taste

Tempering
2 tsp oil
1 tsp Mustard Seeds/Kadugu
1/4 tsp turmeric powder
2 sprigs curry leaves
hing a pinch
Method
  • Wash and Slice the Ivy Gourd/Tindora into thin slices either vertically or horizontally.
  • Heat oil in a Non-Stick pan, Splutter mustard seeds, add curry leaves, hing, and turmeric powder.
  • Add the Sliced tindora's/Ivy gourd and give it a toss. Let the oil Coat the veggie well.
  • Next add Red Chili powder and salt and mix well. Let this is cook in a medium flame for 15-20 minutes.
  • Toss it frequently to avoid burning. Sprinkle water if the veggies burn. But it is better cook in a slow flame without adding water, since water makes it soggy. 
  • Take it off the stove, when the tindora/ivy gourd is cooked completely and roasted. 
  • Serve Hot as Rice accompaniment.
Sending this Healthy Diet - Vegetarian Side Dishes, hosted by Vardhini of Cooksjoy, Event by  Priya

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Friday, April 27, 2012

Ashgourd/White Pumpkin Kootu with Masoor Dal

Kootu also known as Dal is an easy dish to make. Put everything together in the pressure cooker and cook it for 4-5 whistles and add tadka!!! If the required veggies are kept ready, then it takes about 20-30 minutes to get it ready. As an Vegetarian, the main source of protein comes from the Dal for us, so i try to make it twice in a week apart from the regular sambhar and rasam.
Ingredients
1/2 Kg Ashgourd/White Pumpkin
1/2 Cup Masoor Dal/Red Lentils
1 small Tomato, Chopped
Salt to taste
Coriander Leaves for Garnishing


To Grind
1/4 Cup Freshly grated Coconut
2 nos green chili, silted lengthwise
1 tsp cumin/jeera seeds
a small piece of ginger


Tempering
1-2 tsp Oil
1/2 tsp Mustard seeds
1 tsp  Black gram dal, dehusked
2 nos red chili, broken into pieces
1 tsp of shredded ginger
hing a pinch


Method
  • Soak Masoor dal/Red Lentil in Water for 15 minutes.  Peel the Ashgourd Skin, Remove the seeds and Chop it into pieces.
  • Take the ingredients give under "To Grind" and grind it to a fine paste with little water.
  • In pressure cooker, add the Chopped ashgourd, Masoor Dal/Red Lentil, Ground Paste, tomatoes, Salt and one and half Cups of water. Pressure Cook for 4-5 whistles. 
  • When the pressure releases, churn it using the back of the laddle. 
  • Heat oil given under tempering, splutter mustard seeds, black gram dal, broken chilies, and hing. Saute till the dal turns brown and Pour it over the Kootu. Garnish with fresh coriander leaves.
  • Serve as an Rice Accompaniment
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Thursday, April 26, 2012

Bhindi Masala/Okra Masala - Side Dish for Roti's/Rice

What to make for Dinner? That has become one stressful question these days. Sometimes i end up cooking the same thing again and again. Whether my dear hubby is getting bored or not, my lil fella gets really bored. Now-a-days he gives me list of what i have to make for him. After the normal Bhindi Fry/Okra Fry which i make for Rice, he wanted something different with that vegetable.
When he tasted this Okra/Bhindi Masala, which i made for dinner once, he relished it and asked me make Bhindi/Okra only this way and not the regular fry.  i m not sure, how long this will be enjoyed, but till then i m happy to make it . This Bhindi/Okra Masala is part of the Dinner Thali i posted last week.
Ingredients
12-15 nos Okra's/Bhindi's
2 Medium onions, finely chopped
2 medium-size tomatoes, finely chopped
1 tsp Red Chili Powder
1 tsp Coriander Powder
1/4 tsp turmeric Powder
1/2 tsp Garam Masala
1/4 tsp Cumin/jeera seeds
2 cloves of garlic,minced
a small piece of ginger, shredded
Salt to taste
3 tsp Oil
1-2 tsp Coriander leaves for garnishing

Method
  • Wash and Pat dry the Okra's/Bhindi's using a kitchen towel.  Chop the head and tail off and Cut them into 1 inch pieces.
  • Heat a 2 tsp of oil in a  Non-Stick pan, add the cut bhindi's/Okra's, sprinkle little salt and Cook them in a slow flame until they are done. It takes about 10-15 for them to get cooked. Toss them frequently or else they might get burnt. Once done, remove them on a Kitchen Towel.
  • Heat another tsp of oil in the same pan, splutter jeera/cumin seeds. Add Onion, garlic and ginger and saute till onions turn translucent.
  • Add Chopped tomatoes and the dry powders and cook until oil separates. Add the Fried okra's to this mixture and Mix well. Garnish with fresh Coriander leaves and Serve Hot with Roti's/Rice.
Sending this Healthy Diet - Vegetarian Side Dishes, hosted by Vardhini of Cooksjoy, Event by  Priya

Wednesday, April 25, 2012

Red Pumpkin Kheer/Parangikai Payasam - Festive Food

Day 3 of Blogging marathon, it is another Sweet Recipe. Red Pumpkin Kheer, My Mom made this kheer during my last vacation in Chennai.  We didn't feel the taste of the vegetable in the Payasam/Kheer.  My in-laws, never use red-pumpkin as they don't like the taste of it, but they loved the Payasam/Kheer and My Father-in-law kept saying it tastes like Badam Kheer.  This Payasam/Kheer was part of the Festive Thali. 
Ingredients
1/2 Kg Red pumpkin
3 Cups of Milk (i used low-fat)
few strands of Saffron soaked in a tbsp of warm milk
1/2 Cup Sugar
2 tbsp roasted almond flakes for garnishing
Method
  • Peel the Pumpkin shell, remove the seeds and cut them into cubes.
  • In a Pan, take one and half cup of milk and the pumpkin cubes and let it boil. Reduce the flame to medium and cook until the pumpkin are soft.
  • Let it cool. Take this in a blender and Blend it smooth.
  • Add the remaining milk to this and take it to stove again. Add sugar and soaked saffron strands and let this cook in a slow flame for 15-20 minutes. 
  • Add Roasted almond flakes and take it off the stove and Serve Warm.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Rava Kesari/Sooji Kesari/Sweet made using Semolina

Last two days has been pleasantly exciting.  One of my friend delivered a beautiful Baby Girl.  I was shunting between home and hospital helping them with the Cutie Pie!!!! So, today's post is a sweet post to celebrate the occasion. Rava Kesari/Sooji Kesari, a sweet dish made using semolina, milk and sugar.  This can be made in a jiffy, takes about 15-20 minutes.  
This is Part of the Breakfast Thali 2 : Venpongal, Brinjal KothsuCoconut Chutney, Lentil Vadai with Badam, Rava Kesari/Sooji Kesari.
Ingredients
1/ Cup Rava/Sooji/Semolina
1/4 cup Sugar
 1 Cup Milk ( i used Low-Fat)
1/2 Cup Water or Milk
a pinch of Orange Food Color
2-3 tbsp Ghee/Clarified Butter
1 tbsp roasted almond flakes for garnishing
Method
  • In a Non-Stick Pan, add a tsp of Ghee/Clarified Butter and Roast the Rava/Sooji/Semolina until it turns golden and a nice aroma arises. Take care not to burn the Rava/sooji/Semolina.
  • Add Milk to the this and Stir to avoid Lumps, Let this cook in a Medium Flame. This will take about 10 minutes. Stir occasionally.
  • Add Sugar and half cup of water/Milk and Mix well. Let the sugar dissolve well. 
  • Add Food Color. When the liquid starts drying up, add 2 tbsp of ghee little by little and Stir.
  • When the Kesari leaves the sides of the pan. Take it off the stove and Serve Warm.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Monday, April 23, 2012

Brinjal Kothusu/Kathrikai Gothsu - Idly/Dosa Accompaniment

A Week went like a wink!!!! So excited in posting Thali menu, didn't feel like we were doing it for 7 days. For the next 7 days, i will be posting the recipes from the Thali menu. So, lets begin with the Breakfast Thali. Today's Recipe is Brinjal Kothusu/Kathrigai Kothusu.  The recipe is inspired from Rak's Kitchen. Previously i used to do this by chopping the brinjal into thin slices and follow pretty much the same steps. But i wouldn't get that smooth consistency which this particular kothusu/gothusu has. After i went through Raji's method i m pretty much happy with the way the kothusu comes, creamy n saucy!!!! Hope you too enjoy it as we do!!!!
Breakfast Thali Menu Venpongal, Coconut Chutney, Brinjal Kothusu/Kathrikai Kothusu, Lentil Vadai with badam and Sooji/ Rawa Kesari

Ingredients
5-6 nos Brinjal
Tamarind, marble-sized
2 medium-sized onions, finely chopped
1 small Tomato, finely chopped (optional)
Salt to taste
Coriander leaves for garnishing

To Grind
1 tbsp Coriander Seeds/Dhaniya
5 -6 nos Red chilies (Increase/Decrease according to taste)

Tempering
1/2 tsp mustard seeds/Kadugu
a sprig of Curry leaf
1/4 tsp turmeric powdder
1 tsp Oil
Hing/Asafoetida a pinch

Method
  • Remove the stem of brinjal and Cut into pieces and boil them in enough of water till it gets cooked.Drain the water, let it cool. Blend/Grind it to a smooth paste in a blender/mixer.
  • Soak tamarind in water and extract tamarind juice. About one to one and half a Cups of Extract.
  • Dry Roast the ingredients given under "To Grind" and powder them in a mixer. 
  • Heat oil given under "Tempering", splutter mustard seeds, add hing, turmeric powder, curry leaves and onion. Saute till onion turns translucent. Add Chopped Tomatoes now if using, and saute till oil separates.
  • Add tamarind extract and Salt, boil for 4-5 minutes. To this mixture add the ground brinjal and half cup water and bring it to boil.
  • Add the ground Coriander-Chili Masala Powder and let it Cook in a medium flame till it thickens. 
  • Garnish with fresh coriander leaves and serve hot with Idlies or dosas!!!!
Sending this to Healthy diet - Vegetarian Side Dish, hosted by Vardhini of Cooksjoy, Event by Priya


Sunday, April 22, 2012

Palak Paneer and Wholemeal Roti's (using Whey Water - Dinner Thali

For the Last day of Group 1 Blogging Marathon#15, i post a Dinner Thali. Chunky Pan-roasted Paneer/Cottage Cheese, Dunked in Palak/Spinach Gravy as an Accompaniment to Wholemeal Roti's made using the Whey drained from  Paneer. Dairy whey remaining from home-made cheese-making has many uses. It is a flour conditioner and can be substituted for milk in most baked good recipes that require milk (bread, pancakes, muffins, etc). Whey is also good to add protein to breakfast smoothies. Info courtesy : WIKI
Dinner Thali Menu Jeera /Cumin Rice, Bhindi/Okra Masala, Palak Paneer, Sabut  Masoor Dal/Whole Masoor Dal and Wholemeal Flour Roti's. Dessert Store-bought London Dairy Ice-Cream
Bhindi Masala/Okra Masala, A tasty, flavorsome combination of Pan-Fried Okra's mixed with Tomato-onion Masala. Recipe coming up Next week. Sabut Masoor Dal, a tasty yet simple Masoor Dal ki Subzi. Recipe coming up next week.

Ingredients for Wholemeal Flour Roti's
1 Cup Whole Meal flour
1 Cup Whole Wheat Flour
Whey Water or normal Water as requireed
1 tbsp Oil
Salt to taste
Method
  • Take  both the flour and salt in a large bowl. Add Oil, Whey/Normal Water little by little and Knead well to make a Soft Pilable dough. Let it rest for 15-20 minutes. 
  • Divide the dough into balls. Roll them into Thin Disc and Cook both sides on a Hot Tawa.
  • Serve Hot with your favorite Side-Dish.

Ingredient for Palak Paneer
2 Cups Home-made Paneer/Cottage Cheese (cut into cubes)
3 Medium-Sized bunches of palak (about 3-4 cups when pureed)
1/4 Cup onion, finely chopped
2-3 cloves of garlic
a small piece of ginger
2 green chilies, finely chopped
1/2 tsp turmeric powder
1/2 Cup Tomato Puree (i used store-bought)
1/4 tsp garam masala
2 tbsp oil
Salt to taste
Cream for Garnishing (Optional)

Method
  • Blanch the spinach in a big vessel of Boiling Water. Drain, wash with cold water and blend to a smooth puree
  • In a non-stick pan, add a tbsp of oil and fry the Paneer/Cottage Cheese until golden brown. Remove and drain on a Kitchen towel.
  • In the same pan, heat the remaining oil, add onions and saute till they turn translucent. Add Ginger, garlic, green cilies and turmeric powder and saute again for 3-4 minutes. Add tomato puree and saute until oil separates.
  • Add the spinach puree, garam masala, salt and a cup of water and bring to boil.  Add Fried Paneer, mix well and let it sit on the stove for a minute or two, then take it off the stove. Garnish with little cream and Serve Hot with Roti's.

Notes
If using Frozen Paneer, Soak them in Hot water and make them soft before pan-frying them.


Bittergourd Pitlai/Pavaikai pitlai - Weekend Lunch Thali

Pavaikai/Bitter Gourd Pitlai recipe is my Grand-mom's favorite recipe. Whenever appa gets Baby bitter-gourd/Mithi pavaikai, she insists mom to make this, coz they give amazing taste to this recipe. I don't get Baby bitter gourds here, so i try making them with the normal ones. Even Kuttu relishes this recipe.
Weekend Lunch Thali Menu : Kovaikai/Tindora Fry, Vendaikaai/Okra/Lady's finger Fry, Pavaikaai/bitter Gourd Pitlai, Rasam, Ashgourd/White Pumpkin Masoor Dal Kootu, Butter Milk, Store-bought Naarthangai/unripe Citron Fruit used as pickle and Vepillai katti, a mixture of Citron leaves, Neem leaves with other masala. a must condiment for Curd Rice, that too after a heavy meal. They help in easy Digestion.  

Ashgourd/White Pumpkin Kootu with Masoor Dal, a similar recipe to Methi Kootu, instead of chana dal/Gram Dal i have used Masoor Dal. 
 
Tindora/Ivy gourd Fry, a simple, easy to make, Delicious Fry, recipe coming up next week. 

Ingredients for Pavaikai Pitlai/Bitter Gourd Pitlai
2 Medium Size Bitter-gourd/Pavaikai 
Tamarind a small lemon-sized
1/2 Cup Toor Dal/Tuvar Dal/Pigeon peas
2 tsp Sambhar Powder (Store bought or Home-made)
1/2 Cup of Small onions/Shallots or 2 Medium-sized onions, Chopped
1 medium sized tomato, chopped
1 tsp of grated jaggery
Salt to taste
Tempering
1-2 tsp gingely oil
1/2 tsp mustard seeds/Kadugu
1/4 tsp Methi seeds/Venthayam/Fenugreek seeds
2 springs of curry leaves
1/4 tsp turmeric powder
hing a pinch.


To Grind
1 tbsp Coriander Seeds/Dhaniya
1 tsp Chana Dal/Bengal gram dal/Kadalai Paruppu
3-4 Small onions/shallots or 1 medium sized onion, chopped
3 nos Red Chilies
3 tbsp Freshly grated Coconut

Method
  • Soak Tamarind in 2 cups of Warm Water and Extract the juice.
  • Pressure Cook Tuvar Dal/Toor Dal/Piegon peas in 1 cup of water for 3 -4 whistles. Churn with the back of a ladle and keep ready
  • Slit the Bittergourd lengthwise and remove the seeds and Chop them into small pieces.  If you can Baby Bitter Gourd/Pinju Pavaikai, then try and use that variety for the Pitlai, the taste would be amazing. 
  • If you are using Shallots/Small onions, then soak them in hot water for 10minutes This will ease the process of removing the skin. Peel and keep it ready.
  • Dry Roast the Coriander seeds/dhaniya and Chana Dal/Bengal Gram Dal given under To grind and grind it to a fine paste with rest of the ingredients with little water.
  • In a Kadai/Pan, Heat oil given for tempering, Splutter mustard seeds, add hing, turmeric, curry leaves and saute. 
  • Add onions/shallots and saute until translucent. Add Tomatoes and saute till oil separates.
  • Add Chopped Bitter gourd/Pavaikai and saute for 4-5 minutes in a medium flame.
  • Add Tamarind Extract, Sambhar Powder and let this cook for 10-15 minutes or till the bittergourd is done.
  • Add Salt and tuvar dal and Mix well. let this boil for 3-5 minutes. Add the ground paste to this mix well. Let this cook in a simmer flame for 5-10 minutes. add grated jaggery to this and mix well. Take it off the stove and Serve with Rice.



Friday, April 20, 2012

Vendaikai/Okra Fry and Fenugreek/Methi Leaves Gram Dal Kootu - Lunch Thali

Today i m posting a normal day's Lunch Thali Menu. This thali might be the daily menu at many South-indian home.  We are Rice-eaters and we love to have 2-3 accompaniments with Rice.  Spinach is regularly included in our diet atleast once in a week. Some go the market to get their spinach fresh, but some of them like my mom have Spinach vendors, who come daily to our door-step and deliver us Fresh Spinach.  Amma used to give order for different variety of spinach to them a day before so that they can bring her that week. Lucky me i have tasted most varieties of spinach as a child and also during my pregnancy.  But now, being here in UAE, we get only limited variety of spinach, Methi/Fenugreek leaves and Palak being more famous. 
Today's Lunch Thali Menu Vendaikai/Okra/Lady's Finger Fry, Methi/Fenugreek Leaves Kootu with Gram/Chana Dal,  Toor Dal/Paruppu Rasam and Radish/Mullangi Sambhar and ofcourse Curd/yoghurt i forgot include that in the thali.

Ingredients for Okra/Lady's finger/Vendaikai Fry
1/2 Kg Okra/Lady's finger/Vendaikai 
1/2 tsp Red Chili powder
Salt to taste


Tempering
1-2 tsp Oil
1/2 tsp Mustard seeds
1 tsp Chana/Gram Dal
1/4 tsp turmeric
1 spring of curry leaf
hing a pinch
Method
  • Wash and Pat dry Okra/Lady's Finger/Vendaikai with a kitchen towel. Chop into 1 inch pieces.
  • Heat Oil given under tempering in a non-stick pan. Splutter mustard seeds, add chana/gram dal, turmeric, hing and curry leaf.
  • Saute till the dal turn brown. Add the Chopped Vegetable, Give it a toss and saute for 2-3 minutes. 
  • Add Red Chili powder and Salt, mix well.Cook in a Slow flame until it is done.
  • Stir/Toss frequently to avoid burning of the vegetable. It will take about 10-15 minutes for the Okra/Lady's finger to roast. 
  • Serve Hot as an Rice accompaniment.
Ingredients for Methi/Fenugreek Kootu with Gram/Chana Dal
2 Medium-sized Bunches of Methi/Fenugreek Leaves
1/2 Cup Chana/Bengal Gram dal
2 nos green chili, silted lengthwise
1/4 Cup of Freshly grated coconut
Salt to taste


To Grind
1 tsp Corainder seeds/Dhaniya
1 and 1/2 tsp Cumin seeds/jeera
1 tsp Black pepper/Milagu
1/2 tsp Chana/Bengal Gram dal
1/2 tsp Tuvar dal/Pigeon Peas


Tempering
1-2 tsp Oil
1/2 tsp Mustard seeds
1 tsp  Black gram dal, dehusked
2 nos red chili, broken into pieces
1 tsp of shredded ginger
hing a pinch


Method
  • Soak Chana Dal/Bengal Gram dal in Water for 15 minutes.  Remove the root part of the Fenugreek/Methi leaves, Clean and Chop the leaves. After the chopping you might get 3 Cups of loosely packed leaves.
  • Take the ingredients give under "To Grind" and grind it to a fine powder.
  • In pressure cooker, add the methi/fenugreek leaves, Dal, Chilies, Coconut, Ground Powder, Salt and 2 Cups of water. Pressure Cook for 4-5 whistles. 
  • When the pressure releases, churn it using the back of the laddle. 
  • Heat oil given under tempering, splutter mustard seeds, black gram dal, broken chilies, and hing. Saute till the dal turns brown and Pour it over the Kootu. Garnish with shredded ginger.
  • Serve as an Rice Accompaniment 

Sending this to Thali Mela, happening @ Cooking 4 all seasons, Event by Srivalli

Bisibelabath/Sambhar Saadam/Sambhar Rice/One Pot Meal - Quick Lunch Thali

For Day 4, Blogging Marathon, i m serving a Quick n Easy Lunch thali. There might be days in a month, where i just love a one-pot meal, which doesn't need much time to cook and no constant supervision. This Thali was made on one such day. It contains 2 Varieties of Mixed Rice and Curd Rice. 
Bisibelabath/Sambhar Saadam a Favorite South-Indian One-Pot meal. Ask anyone they wont mind having it anytime of the day. i remember my good old school days. I did my schooling  @ RKM Sarada Vidyalaya, TNagar.  I was in the music group and we used to go to Ramakrishna Mutt for bhajans during Ramakrishna/Sarada Devi/Swami Vivekananda Birthday. After the bhajan sessions, we used to get Hot Hot Sambhar Saadam as Prasadham. Oh my, it used to so good, we just long for some more. Good old days!!!!
After marriage, when i started making Bisibelabath, though the it tasted good, i still felt something was missing. I used make the whole process directly in the Pressure cooker, so the vegetables would be mashed beyond recognition.Sometimes back, i came across Jeyashri Suresh Bisibelabath recipe, and tried her method of cooking Rice-Dal separately and mixing it with Sambhar, the taste was so amazing and finally i was able to taste that Good old Bisebelabath of RK Mutt!!!

Quick Lunch Thali Menu
Bisebelabath/Sambhar Saadam, Microwave Coriander Peas Brown Rice, Curd Rice, Chettinad Potato Fry, Store-bought Lays Chips, Store-bought Mango Pickle.

Ingredients
1 Cup Rice
1/2 cup Tuvar Dal/Pigeon peas
1 Capsicum, Deseeded and roughly chopped
1 large potato, peeled and cubed
1 carrot, peeled and cubed
a handful of cauliflower florets
1/4 Cup Green Peas (i used frozen)
7-8 drumstick pieces
1/2 cup of small onions(shallots)
1 small tomato, chopped
1 1/2tbsp sambhar powder (store-bought powder can also be used)
2 Cups Tamarind Water
Salt to taste

Tempering
2 tbsp Gingely oil
1/2 tsp mustard seeds/kadugu
1/4 tsp Fenugreek/methi seeds
1 no red chili, broken into two pieces
1/4 tsp hing/asafoetida 
1/4 tsp turmeric powder 
2 sprigs of curry leaves

To Grind
11/2 tbsp coriander seeds/dhaniya
2 tbsp chana dal/gram dal
3 nos red chilies
2-3 tbsp freshly grated coconut
1 small onion, chopped
1 garlic clove (optional)
a small piece of ginger
Method
  • Pressure Cook Rice and Dal together in 3 Cups of Water and pinch of turmeric for 3-4 whistles. 
  • Soak Tamarind in warm water and extract juice. Tamarind extract's strength varies according to the variety of tamarind you use. So, if you know well about the sourness of the tamarind, chose the amount accordingly and extract juice.
  • Cut the vegetables and keep it ready. There is no hard and fast rules regarding the vegetables used. Any combo of mixed vegetables can be used.
  • Soak the shallots in a bowl of warm water for 10 minutes. It will be easy to peel the skin. 
  • Dry roast Coriander seeds/dhaniya, chana dal, red chilies given under "To grind". Grind it together with rest of the ingredients given there to fine paste using little water.
  • Heat gingely oil given under tempering in a Wide Kadai/Pan, Splutter mustard seeds, add fenugreek/methi seeds, add red chili, hing/asafoetida, turmeric and curry leaves and saute.
  • Add small onions/shallots and saute till translucent.
  • Add Tomato, and saute. Add the chopped vegetables and saute for 2-3 minutes.

  • Add Tamarind extract, mix well. Add Sambhar powder and ground paste to this, add salt and mix well.
  • Let this boil and the vegetables cook in the tamarind extract for 10-15 minutes.
  • Add the Cooked Rice-Dal Mix to this and mix well. Reduce the flame and let this cook for 15 minutes, till it comes together well.
  • Alternatively after the veggies cook in tamarind extract, transfer this to a pressure cooker, along with cooked rice-dal mix and add a cup of water and let it simmer for 10-15 minutes without the whistle. 
  • Serve Hot with Potato Fry or Appalams /Chips.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Sending this to Thali Mela, happening @ Cooking 4 all Seasons, Event by Srivalli

Wednesday, April 18, 2012

Avaraikkai/Broad Beans Curry- Festive Lunch Thali/Tamil New Year Thali

For Day 3 of Blogging Marathon, i invite you all for a Festive Lunch. The Thali Featured is made for Tamil New Year's Day. I Love Cooking for festivals for the Variety we have. Never mind slogging in the kitchen for the whole day, but ultimately when we sit together and relish each and every dish all the tiredness evaporates!!!!! My Friends used to ask me, why do you want to make so much when there is only 2 +1 of you to eat. I simply say,  staying outside my country and i dont want my kiddo to grow up without knowing our traditions, i want him experience each and every festival and the way it will be celebrated back home,i dont want him to blink and say i never knew that they do so much on such a day. Though there is lot of variety, i cook the minimum of all,most of it will get over after lunch and rest is packed for dinner.


Festive Lunch thali Menu Starting from left-right
Mango Pachadi. Avaraikkai/Broad Beans Curry, Sweet Potato Fry, Mint-Coriander Lentil Vada, Vendaikai Thayir Pachadi/Okra Raita, Applam, Capsicum Sambhar, Carrot Kootu, Paruppu Rasam, Yellow Pumpkin Kheer.

Manga Pachadi/Mango Sweet Pachadi, the heroine of the day. This is a must on a Tamil New Year's Day menu. It Symbolizes the essence of life.The recipe contains Sweet - Jaggery, Sour - Raw Mango, Bitter- Neem Flower/Veppan poo and Spicy - Red chili. Life is a mixture of everything sweet, sour, bitter and spicy  so be ready to face another year with all these mixed together by tasting this All-in-one pachadi.  
Yellow Pumpkin is used in most of the festivals as it is considered auspicious. Normally we make sambhar using this, but this time i tried making kheer and it was a instant hit, Hubby dear asked me whether it is Badam Kheer!!! Recipe Coming next week.
Capsicum Sambhar, Carrot Kootu and Paruppu Rasam. Staple Dishes in everyday south-indian cooking.
Coriander-Mint Flavored Lentil Vada. It is a tradition to make Paruppu/Lentil vada on Festive days. Since the Lentils resemble auspiciousness. Instead of trying the same old paruppu vada, i added a handful of coriander and mint leaves to give an extra zing to the vada.  Perfect Combo for a Vadai is Thayir Pachadi/Raita. Here this Flavorful vada is served with Okra Raita/Vendaikkai Thayir pachadi.

Today's Recipe Avaraikkai /Broad Beans Curry 
Ingredients
2 Cups of thinly sliced Avaraikkai/Broad beans
2 tbsp Freshly grated coconut
2 tbsp Moong dal, soaked in water for 15 minutes
Salt to taste


Tempering
1-2 tsp oil
1/2 tsp Mustard seeds/Kadugu
1 tsp Gram dal /Chana dal (optional)
3 nos. Red chili (Long Variety), each broken into 2-3 pieces
1 sprig of curry leaf
hing a pinch
turmeric powder a pinch
Method
  • Heat a Kadai with oil given for tempering.Splutter mustard seeds, add chana dal, hing, turmeric, curry leaves and red chilies
  • Saute till chana dal turns brown.
  • Add Sliced Avaraikkai/Broad beans and saute.Add 1/4 Cup of water, cover and cook in a low flame till done.
  • When the beans are 3/4th done, add grated coconut and moong dal and mix well and Cook unitl done.
  • Serve warm as a Rice accompaniment.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Sending this to Thali Mela, happening  @ Cooking 4 all Seasons, Event by Srivalli

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