Kalkandu Pongal
10 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
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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
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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!
