Kalkandu Pongal
3 months ago
Posted by
SabreeNaz
Rants & Raves (0)
Ingredients:
Rice - 3 cups (measurement before being cooked)
{ It is essential that the rice is cooked. Rice that is cooked and cooled is best suited to prepare this recipe }
Capsicum -1
Mint Leaves – 1 bunch
Onion – 2
Cinnamon Stick- 1
Cloves - 2
Ginger-Garlic paste – 1tbsp
Coriander Powder – 1tbsp
Green Chilies -3
Curry leaves - a sprig
Salt - to taste
Oil - required amt
Method:
Chop the onion and two green chilies finely into thin pieces. Cut the capsicum into small cubes or desired shapes. Cook and cool the rice . Grind the mint leaves with a green chili and little salt into a fine paste. Heat oil in a pan. Fry cinnamon stick and cloves. Once it is done, add chopped onions and green chilies. When the onion turns golden brown, add ginger garlic paste, coriander powder, and salt, and fry till done. Then, add capsicum. When it is half done, add the mint- green chili paste, and cook it till the gravy thickens. Finally, add curry leaves to it and stir it with the already cooked rice. Adjust the salt accordingly.
This can be served hot with any egg curry o r simply boiled egg.
Tips: Add a pinch of garam masala when the gravy thickens as this can make the dish even more pleasing to the taste buds. Use ghee instead of oil: avoid it if you are calorie conscious.
Sending this pulav to Variety rice recipes : EFM hosted by Srilekha at Me and My Kitchen
Sending this pulav to Variety rice recipes : EFM hosted by Srilekha at Me and My Kitchen
Posted by
SabreeNaz
Rants & Raves (0)
This is another recipe from MishMash!
Shn made Chicken Roast with a Kuttanadan touch, while mine is a curry. Do check out the complete recipe of the same @ MishMash!
Once again "Thank you Shn for this wonderful contribution."
Posted by
SabreeNaz
Rants & Raves (0)
Admiration for Vahchef and his wonderful quickie recipes continue with "Paneer Butter Masala."
Thanks to Chef Sunjay Thumma for his contribution...
This video gives u very apt details of the recipe which makes me wonder whether I really need to give u 1 ;)
Posted by
SabreeNaz
Rants & Raves (0)
This recipe is just a remake of Palak with mushroom instead of paneer. It was just a try.. but came out really well.
Ingredients:
Palak - one bunch
Mushroom - 200 gms
Onion - 2
Tomatoes - 1
Ginger Garlic paste - 1tsp
Turmeric powder - 1/2 tsp
Green Chillies - 2
Chilli powder - 1tsp
Whole Garam Masala : Cinnamon stick (1"), cloves(3), Bay leaf(1)
Kasoori methi Powder - 2 tsp
Salt as required.
Method:
Clean spinach and immerse it into boiling water with a little salt and tumeric. Once it is cooled.. run it in the mixer to make a fine paste.
Heat oil in a pan and add whole garam masala. Now, add onions and fry till golden brown. Then add tomato and cook well. (tomato is optional).
Then, add mushroom and all the spices and cook well. Finally add the palak paste. Cook until oil seperates. Now, add Kasoori Methi powder to the boiling palak mushroom.
This can be served hot with nan, chapathis and any roti.
Posted by
SabreeNaz
Rants & Raves (1)
Always had a craze of trying out recipes from VahrehVah. I am really thankful to Chef Sanjay Thumma for his wonderful video recipes cos I never knew ABC's of cooking and now I cook pretty well that I impress my dear Naz with my cooking skills.This is infact a desi method of cooking Capsicum. Its worth a try and I am sure it would become a houshold menu in no time.
I don't think anyone would need a recipe after watching the video.
Posted by
SabreeNaz
Rants & Raves (0)
This is one of the few recipes that I had tried from MishMash!
Posted by
SabreeNaz
Rants & Raves (2)
Ingredients:
Roasted Semiya - 1/2 Cup
Milk - 1/2 litre
Sweetened Condensed Milk - 1/8 Cup
Sugar - 1/2 Cup
Cardamom - 3
Water to adjust if necessary
Dry fruits (Optional)
Method:
1. Boil the milk and add the roasted semiya to it. Keep stiring it until the semiya is seen floating in the milk.
2. Add 1/2 cup sugar and continue stiring the mixture continously.
3. Finally, add the sweetened condensed milk to the mixture. I used Amul Mithai Mate and hence add 1/8 cup.
4. Finally, add crushed cardamom powder to it and remove it from heat.
Generally, I avoid ghee and dry fruits due as an healthy option.
If you prefer to use ghee and dry fruits, then you can heat some ghee in a tawa and roast the dry fruits till golden brown and add it to the payasam.
Tips:
Add some food color in case you want to give a different look to the payasam.
You can adjust the milk, water and sugar a little more if you need to refrigerate it, as the payasam tends to thicken when refrigerated.
You can even use rice, instead of semiya.
Posted by
SabreeNaz
Rants & Raves (4)
Ingredients:
Egg - 1
Capsicum - 1
Grated Cheese - 1 tbsp
Chilli powder - 1/4 tsp
Salt to taste
Oil
Method:
Whip the egg with chilli powder and salt. Chop capsicum into desired shapes. Heat oil on a tawa and pour the whipped egg and layer the chopped capsicum over it. Add the grated cheese over it and turn it over.
Serve Hot!
Posted by
SabreeNaz
Rants & Raves (1)
Ingredients:
Macaroni - 50 gms
Carrot - 1
Capsicum - 1
Onion - 1
Green Chillies - 2
Veg Oyster Mushroom Sauce - 1 tsp
Oil to fry
Salt to taste.
Oil to fry
Salt to taste.
Method:
Take 2 1/2 cups of water in a pan. Bring it to a boil and add macaroni to it. Boil it for 10 mins. Once it is done, drain the water and pour cold water over it. Drain again and keep it aside.
Heat oil in a wok. Add onion and green chillies and stir fry it. Then, add carrot first and then capsicum. Add 1/2 cup water to it and let the vegetables cook for a while. Once the water is evaporated, add the macaroni, Veg Oyster Mushroom Sauce and salt and toss it gently for two minutes.
Tips: Do not over cook the vegetables , esp capsicum, as Chinese recipes have vegetables stir fried and not cooked completely. Do a salt test as the sauce will have salt by itself, so adjust the salt accordingly.
Posted by
SabreeNaz
Rants & Raves (10)
Ingredients:
Pacharisi - 2 cups
Jaggery - 200 gms
Powder of 4 cardamom
Banana - 1 (Manja Vazhai Pazham is the best)
Coconut - 1/4 of a coconut
Water - 1/2 -1 cup
Oil for frying
Method:
Soak rice for an hour. Drain water and let it dry for 5 - 10 minutes. Mix the cardamom with the rice and grind it to a coarse powder (similar to that of puttu ). Now, add 1/2 glass of water to the jaggery and boil it till it becomes a thick syrup. Cut the bananas into pieces and grind it into a fine paste. Now, add the jaggery syrup to the rice along with banana paste after all the ingredients are cooled. Mix it well. Add enough water to the batter. It should have the consistency of the idli batter. Leave it for 3 - 4 hours for it ferment a little.
Heat oil in the appa chatti and pour the batter in each depression on the chatti when the oil is medium hot. Toss each of appam gently and see to that it is browned on all sides.
Since, banana is added to this, it has to be consumed within a day or two. This can be made without adding bananas, which can be kept for long.
Tips: Adding ghee while tossing the appam will enhance its taste greatly.
Posted by
SabreeNaz
Rants & Raves (0)
Ingredients:
Pudina/ Mint leaves - 1 bunch
Coriander - 1/2 bunch.
Channa Dhal - 2tsps
Urud Dhal - 1tsp
Coriander - 1/2 bunch.
Channa Dhal - 2tsps
Urud Dhal - 1tsp
Red Chillies - 2 or according to the taste.
Tamarind extract - 3 tsps
Oil to fry
Salt to taste.
Method:
Heat oil in a skillet, and add urud dhal, red chillies and channa dhal in order. Then add the leaves of mint and coriander, and fry till the leaves reduce in volume. Keep it aside, and let it cool. In a mixer, add the fried mixture, channa dhal and tamarind extract to it and grind it to a desired consistency.
Since, I love chutneys with being tempered, I follow this method.
Posted by
SabreeNaz
Rants & Raves (2)
As soon as you hear the term "Ulli Dosa" , you get reminded of usual onion uthapam. This is a very easy to make version of that, but with a "naadan" touch to it.
This is again one of the few delicacies of my mom which she inherited from my amma-amma, her mom. This used to be my mom's favorite during her childhood days. This should be made with the naadan ari in a cheenachatti to get that authentic flavor.
When asked to name the dish, she replied instantly that they use to call it cheenachatti palakaram. Maybe, there are other names to this dish. Foodies are welcome to give the name of this , if they know exactly wat it is called in Kerala.
Now, lets get started with..... "Cheenachatti Palakaram!!!!!!"
Ingredients:
Raw rice/ Kachcha chawal/ Pacharisi/ Pachari - 1 cup
Pearl onions/ shallots - 10 nos.
Green chillies - 2 or according to the taste
Coriander and Curry leaves
Salt to taste.
Method:
Soak the rice in water before two hours. Drain water and add chopped shallots, green chillies, coriander and curry leaves, and salt. Mix well and grind it into a coarse paste. Very less water is used in making the batter. It is recommended to use a cheenachatti, but beginners can use a normal tawa. Do a salt test and adjust the salt if necessary. This cannot be spread on the tawa like a dosa, as the batter does not follow like the normal dosa mix. Hence, spread it slowly in the form of a circle and add little oil to the sides.
It is very important to cook it with a closed lid over it, as pachari tends to become white when cooked in an open tawa.
Then, follow the normal procedure of making a dosa.
