Monday, May 25, 2015

Capsicum Chutney

Recently I have been trying no coconut chutneys just to give a change to regular chutneys. And this one chutney recipe is passed to me by my good friend and blogger Suma. So without much a do lets write doen the recipe here.
INGREDIENTS.
2 Capsicums
2 Onion
1 tsp Ginger
3 Cloves of Garlic
2 Green chilly
2 tsp Oil
Salt to taste
INGREDIENTS TO TEMPER
2 tsp Coconut oil
1 tsp Mustard seeds.
½  tsp Jeera
Few Curry leaves.
Pinch of hing
 

METHOD:
Cut capsicum and onion into small pieces. Heat oil in a kadai. Add green chilly followed by ginger and garlic. Once it is semi fried, add capsicum and onion  at once and continue frying for about 2 min or till its well cooked. Stir occasionally. Keep it aside and let it cool. Grind to a smooth paste adding little water. Tranfer that into a bowl.
For tempering:
Heat oil in a pan. Add mustard seeds and jeera, Then add curry leaves and hing and switch off the flame. Pour this tadka on the chutney. Mix well and serve.
Enjoy with hot Idlis or Dosas. I enjoyed it with Varai/Samo/Sama idlis for which I will post recipe soon.
Happy Cooking,
  


Sunday, May 24, 2015

Masala Chitranna


Hello to all readers. How are you all??? Been a long time since I was here. I miss being here, but I get so occupied with things that somehow I postpone my post. Today I finally decided to post a new recipe which I tried from a cookery show oggarane dabbi. This show is very famous in dakshina kannada district. i do not get it here but I happened to watch it while watching some other recipe in youtube long back. We normally make chitranna/lemon rice, but this is a new version of making lemon rice known as Masala Chitranna.
Here is what we need:
INGREDIENTS:
1 and ½  Cups Rice
Salt to taste
2 tbsp Lemon Juice

FOR SEASONING:
¼ tbsp oil
1 tsp Mustard Seeds
1 tbsp Chana Dal
½  tbsp Urad Dal
Fist full of Peanuts
2 sprigs of Curry leaves (10-15)
To be Ground into Paste:
4-5 green chillies (depending on the spiciness you need)*
2 tbsp coconut grated/freshly scraped or frozen
¼  (10 to 12 twigs) cup of Coriander leaves
½  tsp Jeera
2” Ginger pieces
2 Cloves Garlic

METHOD:
Wash Rice and with a tsp of oil, cook rice with the right amount of water until done making sure rice doesn’t get sticky.
Remove it from the container and spread it on a large plate or something similar, to cool down, Just seperate it through so it is nice and fluffy. We do not want the rice to get mushy.
For the paste:
Grind everything under the  masala/paste  to be grinded into a smooth paste.
 Take a Large wok or pan heat the oil add mustard seeds, once it splutters add peanuts sauté for a minute then add the dals until they change colour to light golden.
Then add the paste and saute for 2 minutes.
Once that is done, then add the  masala paste and mix well.
Bring the flame to low then add the required quantity of salt and Lemon Juice mix well then add the cooked rice, combine together by mixing gently.

Taste it and adjust salt accordingly allow it to just cook for 2 minutes with a closed lid and in a low flame.

Switch of the stove and mix it once again. Serve it hot and Enjoy .
NOTES:
 I use Sona Masoori, you can use basmati too.

You can use left over rice too if you have some.
** My Green chillies were not very spicy so I added 4 or else here it can never exceed 2 ;).
Till my next post,
Happy Cooking,
  



Sunday, May 10, 2015

Soya Chunks Biryani

Rice items are always on our top list. Today’s recipe I have adapted from a cooking show ruchkar mejwani where she has added chicken which I have replaced with soya chunks.
Serves: 3
Ingredients:

1 cup Basmati Rice
250 gms soya chunks
4 cups Water
Salt to taste
1/2 tsp Black Pepper
Saffron Strands
Coriander-Ginger-Garlic paste (2 tbsp coriander leaves,1”ginger, 2 garlic if using small hen use 4)
2 small Onions pureed
2 Tomatoes pureed
1 tbsp Cumin Seeds Powder
1 tbsp Coriander Seeds Powder
1 tbsp Garam Masala
1 tbsp Kashmiri Red Chilli Powder
1 tsp Biryani Masala ( I have used Everest biryani masala)
1 tbsp Coriander Leaves
100 gms Curd
Ghee -2tbsp

Method:
- Take a deep vessel, add water, salt, black pepper & saffron strands. Let the mixture come to a boil. Then add basmati rice to the water and let it cook.
- Soak the soya chunks in water for atleast 15 minutes. Then squeeze and keep it aside.
- For marination, in a bowl, add soya chunks, Coriander-Ginger-Garlic paste, cumin seeds powder, coriander seeds powder, garam masala, red chilli powder, coriander leaves, salt & curd. Mix all the ingredients well. Let the marinated soya chunks rest for 15-20 mins.
- Meanwhile lets cook the rice.
- Add some oil to 5 cups of hot water and cook the rice until ¾ th done. Mix well. Strain the rice using a strainer and let it cool down for 5-10 mins. Once the rice is cooled down spread it over a plate.
- In the meanwhile, take a pan and add ghee. Once the ghee is hot add ½ tbsp(remaining we will use for garnish) coriander leaves, onion-tomato puree and mix well. Then add the marinated soya and mix well.
- Add fried onion & cover it with a lid. Let the mixture cook for some time.
- Layer the rice onto the soya chunks and spread the saffron and milk mixture over the rice and allow it to cook on a low flame for 10 more minutes on a  medium flame,making sure the rice is not overcooked,.
- Garnish it with coriander leaves, fried onions and serve with raitha of your choice.


Note:
You can add any vegetables of your choice.
Here I have not used onios fried in oil instead I have roasted them in microwave to make it healthy. I will post the recipe as soon as possible.
You can use oil instead of ghee.
Enjoy making this easy biryani.
Happy Cooking,

  


Bread Dosa/ Bread Utthappam

Hello all! How are you all? Long time I have posted any recipe being busy with the growing kid and the big one going to a new grade a new school. My schedule has totally changed since a month, so it’s difficult to post here in my lovely space.
Now that Manya’s Tiffin packing has started again I have to Invent or say experiment new recipes. She not being fussy I have no worries yet she doesn’t prefer sandwiches in her Tiffin so my experiment will end up to idli, dosa, tikki’s and other things. This dosa was made when I had some top and bottom sides of bread.
Here is what we need:
Bread slices (white or brown): 4 *check notes
Rava (semolina): 1cup
Rice flour: ¾ th cup
Yoghurt: ¾ th cup
Onion: 1
Green chillies: 2
Red chilli: 1
Ginger: 1/2″ piece
Mustard seeds: 1tsp
Urad dal: 1tsp
Salt to taste
Oil

Let’s Start Making Dosa:
ü  Soak the bread in water and remove squeezing out all the water.
ü  Make a smooth paste along with the rava, rice flour and yoghurt.
ü  Grind this in the mixer along with the red and green chilli and keep aside.
ü  Chop the onions finely.
ü  Heat some oil in a pan and season with the mustard seeds and urad dal.
ü  Add the onions and ginger and fry until the onions are transparent.
ü  Add this to the bread rava mixture along with salt. Add water to make it into a semi thick or spreading consistency.
ü  Heat a tawa and spread a ladleful of the batter on it. Add a little oil and cook on both sides until nicely brown.
ü  Serve with Pickle or chutney of your choice.
Notes:
I have used the top and bottom slices of the bread but you can use the normal slices too. If you don’t want a brownish colour for the batter then you can remove the sides of the bread too. But I’d suggest you to add it as you will use the sides.
If you make sandwiches regularly and cut the edges of the bread slices then save these edges and you can use these instead of bread. You need to have 1 cup of  bread edges,  rest of the recipe remains the same.
I have added corn once instead of onions, you can add any vegetable of your choice.
Happy Cooking,