16
Apr 17

Salted pongal (south Indian recipe)

Eating hotel food for days together can be boring, as outside food is high in fats, calories and sodium.

Home cooked food is healthy and safe; so why not to cook this simple and traditional recipe ‘salted pongal’. It is nutritious, appealing flavor, exciting taste and aroma; rather it is one pot balanced meal.

Traditionally it is the festive dish on the occasion of pongal festival in south India, served on banana leaf. In my opinion this traditional delicacy is very good for any day. It suits today’s office going and busy modern lifestyle, an excellent food for all of us.

Ingredients:

  • Raw rice: 100 gm. (1 cup)
  • Yellow Mung dal (split green gram)/paasi paruppu: 100 gm. (1 cup)
  • Ghee: 3-4 tablespoon
  • Cashew nut: 12-15no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Cumin: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Asafoetida: ½ teaspoon
  • Green chili: 1 no.
  • Ginger: 2” piece
  • Curry leaves: 1 twig

Preparation:

  1. Chop ginger and green chili into small pieces, keep aside.
  2. Coarsely grind the black pepper, keep aside.
  3. Wash rice and dal together and keep aside.

Method:

  1. Take an earthen pot, boil 5 cup of water, when water starts boiling; add mixture of washed rice and dal.
  2. Add salt and turmeric powder along with one tablespoon of ghee, cook until it is done. (About 10-15 minutes). Keep aside.
  3. After tempering/seasoning Salted pongal (south Indian recipe) is ready.
  4. Note: Pressure cooker can be used instead of earthen pot.
  5. Tempering/seasoning:
  6. Take fry pan, put 2 tablespoon of ghee, and fry cashew nut till light brown; take it out and keep aside.
  7. Add cumin seed, sputter it for few seconds; add chopped ginger, asafoetida, curry leaves and green chili; stir fry for few seconds on high flame, add crushed black pepper, put off the flame, Seasoning is ready.
  8.  Add seasoning and fried cashew nut in prepared pongal and stir it.
  9. Now Salted pongal (south Indian recipe) is ready to serve with masala Sāmbhar, ulundu vada, and pickles.
Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Ingredients

Ingredients

add mixture of washed rice and dal

add mixture of washed rice and dal

Add salt

Add salt

Add salt and turmeric powder

Add salt and turmeric powder

Add salt and turmeric powder along with one tablespoon of ghee

Add salt and turmeric powder along with one tablespoon of ghee

cook until it is done

cook until it is done

fry cashew nut

fry cashew nut

Add cumin seed

Add cumin seed

add chopped ginger

add chopped ginger

add chopped ginger, asafoetida

add chopped ginger, asafoetida

 

add chopped ginger, asafoetida, curry leaves and green chili

add chopped ginger, asafoetida, curry leaves and green chili

add crushed black pepper

add crushed black pepper

Tempering/seasoning

Tempering/seasoning

 Add seasoning and fried cashew

Add seasoning and fried cashew

20170114_183837

Salted pongal (south Indian recipe) is ready

Salted pongal (south Indian recipe) is ready

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)


13
Apr 17

Gatte ka pulao

Every region has its own signature dishes, Tamil Nadu has dosa, and Hyderabad has biryani and Rajasthan is framed with Dal-bati-churma, besides this also reminds me one of its ‘Gatte ka pulao’ that is made on the festive occasion.

Enjoy the delicacies from Rajasthan…

Ingredients:

For making Gatte:

  • Besan: 200 gm
  • Turmeric powder: ½ teaspoon
  • Fennel seed: 1 teaspoon
  • Salt: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Ajwain (thymol seed): half tea spoon
  • Ghee (clarified butter): 1 tablespoon (for moin that is mix with dough itself)
  • Mustard oil/cooking oil: 100gm
  • Baking soda: 1 pinch
  • Ghee: 50 gm (for frying Gatte)

For pulao:

  • Basmati rice: 250 gm
  • Ghee: 50gm (5 tablespoon)
  • Onion: 100 gm
  • Whole Garam masala: (Bay leaf: 2-3 no. Cumin seed: half teaspoon. Black cardamom: 1 no. Black pepper: ½ teaspoon Green cardamom: 2 no. Cinnamon: 2” stick)
  • Ginger: 1 inch piece (grated)
  • Sugar: 1 teaspoon (optional)
  • Salt: 1 teaspoon
  • Water: 500ml

Preparation:

For Gatte:

  1. Take one big ball, put all ingredients of Gatte, mix well make the dough with the required quantity of water and make it like roti dough.
  2. Divide this dough into 8-10 pieces. . (You can make more as per your wish), make it like stick by rolling it.
  3. Boil 5 cups of water. Put all rolls into the boiling water, cook on the medium flame and boil it for 10 minutes, then remove it from the water and let it cool. Cut it into 2”pieces (it is called “Gatte”).
  4. Take a fry pan and heat ghee, when it starts to smoke add boiled and chopped Gatte in it.
  5. Shallow fry this for couple of minutes on medium flame, remove from the fry pan and keep aside.

Preparation:

For pulao:

  1. Clean and wash rice. Keep aside in a sieve.
  2. Chop onion longitudinally. Keep aside.

Method:

  1. Heat 3 tablespoon of ghee in a fry pan, add half of the chopped onion; fry it in high flame till it gets light brown.
  2. Remove it and keep aside.
  3. Heat 2 tablespoon of ghee in wok, add Whole Garam masala, and allow sputtering it.
  4. Add remaining half of the chopped onion, fry it on high flame, till it gets translucent, add washed rice and fry for 2-3 minutes.
  5. The moment, some of rice begins to change color, put off the flame.
  6. Take rice cooker or pressure cooker; add ginger, water, salt and sugar, when water starts boiling, add fried rice and fried Gatte, close the lid, put off the flame when rice is done.
  7. Allow cooker to cool. After cooling the cooker, stir lightly the pulao with the help of fork, and add half of the fried onion, Serve pulao in a rice plate and decorate with remaining fried onion and serve with boondi raita and salad.
  8. Mouth watering Gatte ka pulao is ready to serve hot.
Gatte ka pulao

Gatte ka pulao

Ingredients

Ingredients

all ingredients of Gatte

all ingredients of Gatte

dough

dough

boiled gatte

boiled gatte

add boiled and chopped Gatte

add boiled and chopped Gatte

Shallow fry

Shallow fry

Shallow fry

Shallow fry

add Whole Garam masala

add Whole Garam masala

add chopped onion

add chopped onion

fry it on high flame

fry it on high flame

add washed rice

add washed rice

add washed rice

add washed rice

add fried rice

add
fried rice

add fried rice and fried Gatte

add fried rice and fried Gatte

add fried rice and fried Gatte

add fried rice and fried Gatte

close the lid

close the lid

close the lid

close the lid

put off the flame

put off the flame

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao


09
Mar 17

Steamed rice

When we are in hurry and hungry, would like to go with traditional meal, it is possible with steamed rice.

Steamed rice is staple diet in India, especially in south India, Orissa, and west Bengal etc.

Ingredients:

  • Basmati rice: 1 cup
  • Water: 2 cup
  • Lemon juice: 1 teaspoon (optional)

Preparation:

  1. Clean and wash rice. Soak it into double quantity of water Keep aside for 15-20 minutes.

Method:

  1. Cook the rice in rice cooker or pressure cooker along with lemon juice. (You can directly cook on stove on lower flame till rice is done.)
  2. Steamed rice is ready to be served.
Steamed rice

Steamed rice

Ingredients

Ingredients

adding lemon juice

adding lemon juice

Cook the rice in rice cooker

Cook the rice in rice cooker

Steamed rice is ready

Steamed rice is ready

Steamed rice

Steamed rice


14
Feb 17

Mushrooms coco pulao

On the occasion of valentine day:

Festivals always mean cooking special recipe in the traditional way. You can slightly twist the version and make the festival further special the day. I prepared Mushrooms coco pulao, in which I used the mushroom and coconut milk as basic ingredients. Enjoy the food, zest and be happy.

Mushroom is a super source of zinc, crucial to maintain the number of immune fighters. Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance.

Ingredients:

  • Basmati rice (preferably long grain): 250gm (2 Cups)
  • Mushrooms: 100-150gm.
  • Coconut:  1 no. (Medium size) or
  • Fresh coconut milk: 500 ml (4 cups)
  • Ramba/kewada leaf (Pandanus odorus): 2 no.
  • Onion: 1 no. (Medium size)
  • Tomato: 2 no. (Medium size)
  • Ginger: 1 tablespoon (grated)
  • Garlic: 3-4 flakes.
  • Salt: 2 teaspoon
  • Clove: 4 no.
  • Green cardamom: 2 no.
  • Cinnamon: 2’ stick
  • Ghee: 2 tablespoon
  • Refined oil: 1 tablespoon

Preparation:

  1. Clean and chop mushroom to desire shape, keep aside.
  2. Wash the rice and keep aside.
  3. Slice the onion and the tomatoes, keep aside.
  4. Grind ginger and garlic to fine paste, keep aside.
  5. Coconut milk preparation:
  6. Take fresh coconut and break it, Scarp only white portion of coconut with help of coconut scraper.
  7. Take scraped coconut into grinding jar, add 2 cup of water, Grind well as chutney, Strain the chutney with fine strainer, store the liquid aside, this is called coconut milk, put back the coconut residue into grinding jar, add again 2 cup of water, Grind again and strain, now 4 cups of coconut milk is ready. (You can store it in refrigerator).

Method:

  1. Take a pressure cooker, heat ghee and refined oil, Put green cardamom, cinnamon and clove, sputter for few seconds add sliced onion, stir fry on high flame till onion gets translucent, add grinded ginger-garlic paste stir fry for few seconds, add chopped tomatoes, stir and fry for couple of minutes, add ramba leaves (just break by hands in to 3-4 pieces), add mushroom, stir fry for couple of minutes.
  2. Add salt and rice, stir fry further for couple of minutes, now Pour coconut milk and close the cooker lid.
  3. Cook on high flame; bring to full cooking pressure, put off the flame. Allow cooker to cool and open.
  4. Transfer into serving bowl, delicious Mushrooms coco pulao ready to be served with raita, raw jack fruit sabji, salad and chutney.
Mushrooms coco pulao

Mushrooms coco pulao

Ingredients

Ingredients

Ingredients

Ingredients

Put green cardamom, cinnamon and clove

Put green cardamom, cinnamon and clove

add sliced onion

add sliced onion

stir fry on high flame

stir fry on high flame

add chopped tomatoes

add chopped tomatoes

add ramba leaves

add ramba leaves

add mushroom

add mushroom

Add salt and rice

Add salt and rice

stir fry

stir fry

Add salt and rice

Add salt and rice

Add salt and rice

Add salt and rice

stir fry further for couple of minutes

stir fry further for couple of minutes

Pour coconut milk

Pour coconut milk

close the cooker lid

close the cooker lid

put off the flame

put off the flame

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao


18
Oct 16

Brinjal/eggplant biryani (baigan tahari / pulao)

Biryani is an extremely popular in south India; rather it is street food here. Here today I am going to upload brinjal biryani, i.e. very flavorful and satisfying, when you feel lazy mood. It gives you full satisfaction, but it is one pot meal.

Biryani is all time favorite and satisfying traditional recipes. It is liked and cooked all over India; especially the Hyderabady biryani is most popular and famous not in India only but internationally too. It is for one pot rice meal lovers.

I used here jeera basmati rice and Ramba leaves/kewada/ Pandanus amaryllifolius:  to enhance the flavor of   Brinjal biryani. You can use any types of brinjal.  This recipe is very delicious and nutritious.

Ingredients:

  • Basmati rice: 1 cup (150-200 gm)
  • Ramba leaf: 2 no.
  • Brinjal: 100-150 gm
  • Potatoes: 50 gm
  • Refined oil/cooking oil: 5 tablespoon
  • Curd: ½ cup
  • Onion: 100gm (2 no.)
  • Cumin seed: 1 teaspoon.
  • Salt: 1 teaspoon
  • Water: 2 cup
  • Ginger: 2” piece
  • Garlic: 3-4 flakes
  • Green chili: 4 no.
  • Tomato: 1 no. (Medium size)
  • Whole Garam masala: Clove (3 no.), Cinnamon (2 inch stick), Green cardamom (2 no.), Black cardamom (1 no.) and Mace (2” piece).

Preparation:

  1. Chop Brinjal (~ 2”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content.  Keep aside.
  2. Clean and wash rice. Keep aside in a sieve.
  3. Slit green chili (2 nos.), keep aside.
  4. Chop the potato, one onion and tomato. Keep aside.
  5. Make paste of ginger, garlic and green chili (2 nos.), keep aside.
  6. Chop one onion longitudinally.

Method:

  1. Heat 3 tablespoon of oil in a fry pan. Add longitudinally chopped onion; fry it at high flame till it gets brown, remove it and keep aside.
  2. Add potato, fry it at high flame till it gets light brown, remove it and keep aside.
  3. Add brinjal fry it in high flame till it gets light brown, remove it and keep aside.
  4. Add cumin, whole Garam masala and green chili in the remaining oil, sputter for few seconds. Add onion and fry it at high flame till it gets light brown in color, add tomato & ginger-garlic-chili paste, add turmeric powder, chili powder, coriander powder and salt, fry for couple of minutes, add curd, reduce the flame to lower, cook till 80% done.
  5. Add washed rice and fry for 3-5 minutes. The moment some of rice begins to change color, add fried brinjal and potato; fry for a minute, put off the flame.
  6. Boil water into the cooker; add this fried rice and brinjal, close the lid. Bring it to high flame, after getting full pressure, put off the flame. Allow it to cool for about 5-6 minutes, after cooling open the lid, stir lightly with the help of fork, and add fried onion.
  7. Serve Brinjal biryani in a rice plate and decorate with left over fried onion. Mouth watering dish is ready to serve with raita or any vegetable curry or non- vegetarian curry.
Brinjal/egg plant biryani (baigan tahari / pulao)

Brinjal/egg plant biryani (baigan tahari / pulao)

Add potato

Add potato

fry potato

fry potato

Add brinjal

Add brinjal

fry it in high flame

fry it in high flame

Add onion

Add onion

Add washed rice

Add washed rice

add fried brinjal and potato

add fried brinjal and potato

fry for a minute

fry for a minute

Boil water into the cooker

Boil water into the cooker

add this fried rice and brinjal

add this fried rice and brinjal

Brinjal/egg plant biryani (baigan tahari / pulao)

Brinjal/egg plant biryani (baigan tahari / pulao)

Brinjal/egg plant biryani (baigan tahari / pulao)

Brinjal/egg plant biryani (baigan tahari / pulao)