Gongura pappu ~ pulicha keerai

Diposting oleh adiba
Selasa, 24 April 2012
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I know morning walk gives lot of energy, but i am so so lazy to wake up early. i sometimes drop my son at school and walk back home. on the way, i will be tempted to buy fresh greens and vegetables from the roadside vegetable sellers. one day these sorrel leaves/pulicha keerai/gongura/amarnath leaves caught my eye. so with gongura pappu in mind bought a bunch and came back home.


I was very clear to refer Mahanandi for recipe. I love her way of telling the recipe, it will be a detailed recipe told in way, just as our mom or grand mom tell's us. I adapted the recipe little bit and my dal turned out perfect.


minced garlic, green chillies, shallots, toor dal and gongura ready  to get started.



meal with gongura pappu, vendakkai poriyal and curd



                                                 Gongura pappu / Pulicha keerai masiyal




serves - 2
prep and cooking time - less than 30 mins
recipe adapted from The Mahanandi

Ingredients:

  • Gongura leaves - 1 bunch
  • Toor dal - 1/2 cup
  • Shallots / small onions - 15
  • Green chilli - 4
  • Garlic - 4
  • Turmeric powder - a pinch
  • Oil - 1 tsp
  • Asafoetida / perungayam / hing - 1/4 tsp
  • Water - 1 cup
  • Salt to taste
for tempering
  • Ghee - 1 tsp
  • Mustard - 1 tsp
  • Split urad dal - 1 tsp
  • Dry red chilli - 2


Method:

  1. Remove the gongura leaves from the stem and wash the gongura leaves twice or thrice thoroughly. chop or tear the leaves into three pieces. 

  2. Wash the toor dal in a bowl to be kept in pressure cooker and strain away the water. add the chopped gongura leaves to toor dal. then add minced garlic, slitted green chilli, 1 tsp oil and small onions. add water, turmeric powder and hing. mix well. Pressure cook for upto 5 whistles. 

  3. Cool down the pressure cooked dal with gongura for at least 10 minutes. then transfer the pressure cooked contents to the mixie jar and use your pulse button to give one or two pulse shot. add salt to taste and give another mix. once the dal mixes well with gongura, onions and other ingredients, remove the gongura pappu to a serving bowl.

  4. In a small tempering pan, add 1 tsp of ghee and add mustard, split urad dal and dry red chilli. add the tempering to the dal / gongura pappu.

  5. Serve along hot rice along with appalam.

Note:

I added just 2 green chillies and found sourness dominated, so add more chillies 4 or 5 depending on your spice need.



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Coconut milk biryani

Diposting oleh adiba
Minggu, 22 April 2012
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For the past few months, i have been making biryani regularly during weekend's. its easy to prepare biryani rather than making a meal with sambhar, curry and a poriyal. other than that cleaning becomes easy with this one pot meal. i just clean up, watching the time when the biryani cooks up in the cooker.



This is simple biryani recipe than the previous biryani i posted. i hate sour taste in biryani. sourness is because of tomatoes and curd added to it. i have not used tomatoes and curd in this recipe. this is one of our favorite biryani. adding coconut milk to biryani makes it more rich and tasty.



Summer is at its peak here. drinking tender coconut becomes a daily routine. Hubby Dear just bought tender coconut and was making me drink, while i was clicking the pictures. i even used the coconut for clicking :) that is the bad habit of being food blogger.





                                                               Vegetable Biryani with Coconut Milk
     


serves - 3
preparation time - 20 minutes
cooking time - 25 minutes              


Ingredients:
  • Basmati rice - 300 gms
  • Chilli powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Ginger garlic paste - 2 tbsp
  • Corrainder leaves - 1/2 cup
  • Pudhina / mint leaves - 1/2 cup
  • Coconut milk - 2 cups / 200 ml. (coconut milk extracted from 1/2 coconut)
  • Water - 2 and half cup
  • Oil - 2tbsp
  • Ghee - 2 tbsp
  • lemon juice - 1 tsp
Vegetables
  • Big onions - 3
  • Potato - 1
  • Carrot - 2
  • Green peas - 1/4 cup
  • Beans - 8
  • Cauliflower florets - 5
  • Green chilli - 3
Spices 
  • Bay leaf - 1
  • Saunf / sombu  - 1 tsp
  • Cinnamon - 1' inch
  • Cloves - 3
  • Maratto mokku - 1
  • Star Anise - 1

Method:

  1. Soak Basmati rice in water for about 15-20 minutes. then drain the water and set aside the basmati rice. Peel the skin of carrot, potato and chop them in cube shapes. chop beans and have it separately. wash the cauliflower well, put them in hot water , drain it and set aside. Chop the onions into thin slices and slit the green chilli and have it aside.

  2. Heat a wide bottomed pressure cooker, add oil and ghee. then add the spices one by one. once the spices are roasted, add onions and green chilli. saute the onions in medium flame for about 3-4 minutes till it turns pink and translucent. then add the corriander leaves and mint leaves and mix well. add the ginger garlic paste to the cooker and mix well, till the raw smell leaves off.

  3. Now add the vegetables, carrot,beans,potato and green peas. reserve the cauliflower to add at last so that it do not overcook and turn mushy. now add the chilli powder and garam masala, salt to taste and mix well.

  4. Then add 2 cup's of coconut milk and 2 and half cup's of water and mix well with the vegetables. then add basmati rice and give a good mix. finally add lemon juice and cauliflower and mix well.

  5. Pressure cook the biryani in medium flame for about 2 whistles or without the cooker weight exactly for 12 minutes in medium flame. 

Serve the biryani hot with onion or cucumber raita.


Note:

Coconut milk can be added more. remember to measure the coconut milk. for 1 cup of basmati rice, coconut milk should be 1 and half cup.



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Vada curry

Diposting oleh adiba
Sabtu, 21 April 2012
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I took a long break here. We were very much prepared for the water scarcity problem when we moved from bangalore to chennai. luckily we did not face water crisis all these 5 years. but 20 days back, our apartment faced it, may be to give me a chance to face water scarcity. now the problem got solved. Thank God! now i know the value of each drop of water. i just owed, i would never waste water.


Chennai is becoming so hot. i  hate standing in the kitchen sweating. i decided to prepare vada curry, so that i could stock it up in fridge for 2 days, so that it could make a good side dish for dosa. i never thought of idli's, last 20 days because of water problem, fearing about washing those idli plates.


 My friend Anu gave her recipe thru phone and i went ahead and prepared. it took time to prepare, but at the end of it i got good vada curry, just as i have tasted in one of the restaurant in cuddalore.


                                                              Vada Curry

serves - 3
cooking time - 45 mins
-------------------------

Ingredients for vadai:

  • Chana dal - 1/3 cup (soaked for 1 hour)
  • Sombu / saunf - 1 tsp
  • Dry red chilli - 2
  • Curry leaves - 4
  • Salt  - 1/4 tsp
  • Water - 1 tbsp
  • Oil - 1/2 cup  [to deep fry vadai]
Ingredients for curry:
  • Oil - 2 tbsp
  • Saunf / sombu - 1/4 tsp
  • Cinnamon stick - 1' inch 
  • Cloves - 2
  • Bay leaf - 1
  • Garlic - 4
  • Green chilli - 2
  • Curry leaves - 1 sprig
  • Big onion - 1 
  • Tomatoes - 2
  • Corriander leaves - 2 tbsp chopped
  • Ginger-Garlic paste - 1 tbsp
  • Chilli powder - 2 tsp
  • Corriander powder - 1 tsp
  • Turmeric powder - 1/4 tsp
To grind:
  • Grated coconut - 1/3 cup
  • Cumin / Jeeragam - 1 tsp
  • Water - 1/4 cup
Method:
  1. Soak the chana dal in water for about 1 hour and drain them. grind the chana dal along with sombu, dry red chilli, curry leaves and little water so that it gets coarsely grinded. remember not to grind watery.

  2. Finely chop the onions, tomatoes, garlic and green chilli's and set aside.

  3. Heat 1/2 cup of oil in a pan. take a lemon sized grounded chana dal and flatten them on your left hand palm with your right hand fingers. then drop them carefully to the hot oil. like wise make 4 vadai's per batch. fry the vadai in medium flame till it turns light golden in colour, it takes atleast 3-4 minutes. remove the vadai from flame and let them cool. once cooled, tear them into small pieces.

  4. To make curry, heat a separate pan, add 2 tbsp oil, add saunf, cinnamon, cloves, bay leaf and saute them. next add finely chopped or minced garlic, green chilli's and curry leaves.

  5. Now add finely chopped onion and saute them till it turns translucent. then add ginger garlic paste and saute till the raw smell of it goes off. then add tomatoes and mix. let the tomatoes get mixed well with the onions, it takes a minute. then add salt to taste, turmeric powder, chilli powder and dhaniya powder. Now mix all together and let the flame be in medium flame and let it rest for 2-3 minutes till the oil seperates. 

  6. Once oil seperates from the sides of the pan, add the vadai pieces to the pan and give a mix. then add grounded coconut-cumin mix to the vadai curry and give a good mix. 

  7. Add water and salt as per required consistency and taste. finally add chopped corriander leaves as garnish and let the vadai curry sit in slow flame for about 4 minutes with the pan closed. then remove from fire and and serve with dosai.

  8. Vadai curry goes well with set dosa, idli , dosai and even with chapathi's.

Notes:
  1.  Those who dont like saunf / sombu taste, you can substitute with cumin.

  2.  As the vadai have dry red chilli and in curry we add green chilli and chilli powder, adjust the chillies accordingly.

  3.  Always taste the curry and add salt, as the vadai has its salt.

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