I never could make pooris well. Until a few days ago. Then I think I got the hang of it. One of my aunts remarked when I told her I can’t make poori,” You make so many yummy things. So, don’t say you can’t make poori. Maybe you don’t try enough.” She was right. Only, I tried too much. I used to roll the dough too thin. That didn’t help my pooris rise and fluff. Smart thinking huh!!
Method
In a large mixing bowl, add the flour, sugar and salt and combine well. Now, start kneading the dough by adding water gradually. Dont pour the water all at once.
Add little by little and knead into a firm yet pliable dough.
The water content should be correct. Not too much not too less.
Too much water means you will land up using too much flour for dusting.
Too less water water means you will get hard pooris.
Make equal size balls from the dough and roll it slightly thicker than you would roll out rotis.
Heat oil in a kadai. But the oil must not be smoking hot. If you drop a small piece of the dough, it should quickly rise up to the surface. That is the correct temperature.
Turn down the flame to a medium low and drop the rolled out poori dough.
Fry till it fluffs up and is light brown.
Take out and place in a paper napkin lined colander to drain the excess oil.
Serve hot with mixed vegetable kuruma or any subzi of your choice.
Recipe Notes
If you let the dough rest for a long time, the pooris wont fluff up. It is best to knead the dough fresh and make the pooris.
You can also add 1 tsp of semolina to the flour while kneading for crispier pooris.
Adding sugar is optional but recommended.
Poori
Equipment
- Wok
- Skimmer
Ingredients
- 2 c Whole wheat flour
- 1 tsp Salt
- 1 tsp Sugar
- 16 tbsp Water for kneading approximately 3/4 cup +2 tbsp adjust according to your flour
- 300 ml Oil for deep frying
Instructions
- In a large mixing bowl, add the flour, sugar and salt and combine well.
- Now, start kneading the dough by adding water gradually. Dont pour the water all at once.
- Add little by little and knead into a firm yet pliable dough.
- The water content should be correct. Not too much not too less.
- Too much water means you will land up using too much flour for dusting.
- Too less water water means you will get hard pooris.
- Make equal size balls from the dough and roll it slightly thicker than you would roll out rotis.
- Heat oil in a kadai. But the oil must not be smoking hot. If you drop a small piece of the dough, it should quickly rise up to the surface. That is the correct temperature.
- Turn down the flame to a medium low and drop the rolled out poori dough.
- Fry till it fluffs up and is light brown.
- Take out and place in a paper napkin lined colander to drain the excess oil.
- Serve hot with mixed vegetable kuruma or any subzi of your choice.
Notes
You can also add 1 tsp of semolina to the flour while kneading for crispier pooris. Adding sugar is optional but recommended.
For crispier pooris adding a tbsp of hot oil while kneading the dough helps.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Mixed Vegetable Kuruma
It tastes divine when you break off a piece of the steaming hot poori and dunk it into this kuruma and put it into your mouth. Hmmm,,,, i m drooling.
Recipe For Mixed Vegetable Kuruma
Prep Time: Under 15 mins
Cook Time: Under 20 mins
Source: Adapted from Mrs Vedavalli Venkatachalam s book How To Cook?
Serves 2
Allergy Info: Vegan, Gluten free, Soy free, Nut free
Ingredients
Mixed veggies:
Potato 1 medium chopped into cubes
Carrot 1 big one chopped into cubes,
Beans 10 no.s chopped finely
Cauliflower florets 10 to 12
Peas fresh or frozen 1/4 cup
Onion 1 big chopped finely
Water 1 cup
Cinnamon 1″ piece
Cloves 2
Cumin seeds 1/2 tsp
Oil 3 tbsp
Salt as needed
Turmeric powder a small pinch to bring out the beautiful light green texture
For grinding to a paste:
Cilantro a small bunch
Ginger a small bit
Garlic 3 cloves
Poppy seeds 1/2 tsp
Coconut grated 2 tbsp
Green chilies 5
Saunf 1 tsp
Split chickpea (pottu kadalai) 1 tsp
Directions
Grind together all the ingredients for grinding in a mixer to a fine paste.
In a kadai, heat oil. Add cumin seeds and wait for it to splutter. Next, add the cinnamon and cloves.
Now, add the onions and saute till pink.
Now, add the veggies one by one . Start with the cauliflowers and end with the peas.
After this, add the ground paste and salt and combine well.
Add water to the mixture, mix well and cook on a medium flame for 7 to 9 mins.
Serve hot with pooris or even rotis. My husband likes it even with rice.
Note: The kuruma thickens if refrigerated. So add a little water and bring to a boil before serving if refrigerated.
Mullu Murukku
Prep Time: Under 15 mins
Cook Time: Under 45 mins
Yields 30 to 40 medium size murukkus
What you need?
Rice flour 4 cups
Dalia flour( split roasted chick pea or pottu kadalai flour) 1 cup
Butter 3 tbsp melted ( no, you cant use ghee, only butter)
Sesame seeds white ones 1 tsp
Cumin seeds 1 tsp
Hing 3/4 tsp
Salt as needed
Oil for frying
How to make it?
Step 1: Sieve the rice flour first.
Step 2: Sieve the chick pea flour next.
Step 3: In a large mixing bowl, combine the flours and all the other ingredients.
Step 4: Knead into a dough that is soft. The dough should not have any cracks.
Step 5:Insert the mullu murukku mould the one that has one small star in it into the murukku press.
Step 6: Fill the press with dough upto 3/4 th of the press.
Step 7: Draw the murukku on a greased ladle just like you will for thenkuzhal. Heat oil in a kadai. Drop a lil dough into the oil to see if it s hot enough. If it immediately rises to the top, then its in the right temperature.
Step 8: Drop the thenkuzhals with the help of the ladle into the heated up oil. The oil will bubble up noisily.
Step 9: Fry till the isshh noise subsides on a medium flame. Then turn the murukku and fry till light brown.
Transfer to a colander to drain the oil. Store in an air tight container after it becomes completely cool.
Stays fresh for a week
Thenkuzhal Recipe| Diwali Snack Recipes
Almost every variety of murukku known to me. I dint want to leave out the familiar feel of diwali back home. I know everyone makes thenkuzhal this way, but i anyway decided to post on it.
Prep Time: Under 15 mins
Cook Time: Under 45 mins
Makes 30 medium size thenkuzhals
What you need?
Rice flour 2 cups
Urad dal flour 1/4 cup
Hing 1/2 tsp
Cumin seeds 1 tsp
Butter 3 tbsp melted
Salt as needed.
How to make it?
Step 1: In a large mixing bowl, place all flours and combine well.
Step 2:Add all the other ingredients and knead into a soft dough without any cracks.
Step 3: Insert the thenkuzhal mould into the murukku press and stuff in some dough.
Step 4:Practise drawing swirls of the dough on a greased ladle. Use as many ladles that you have. If you want a thick thenkuzhal, then draw the swirls in a kuzhi karandi. The ladle which is used to ladle sambhar rasam etc.But if you want to have a thenkuzhal that is wide and spread then use a ladle that you use for frying.
Step 5: Heat oil in a kadai. Not smoking hot. Check by dropping a small bit of dough into the oil. If it rises quickly to the top, then it is in the right temperature.
Step 6: Now, drop the thenkuzhals with the help of the ladle into the oil. It will slide easily into the oil but do it carefully as oil tends to splash.
Step 7: The oil becomes bubbly and you have a ishhh noise. Fry on medium flame until the noise subsides.
Step 8:Then turn the murukku and fry till light brown.
Step 9: Transfer to a colander lined with tissue paper. Let all the oil drain completely and let the murukkus cool down completely. Transfer to an air tight container and enjoy snacking on them.
My thenkuzhals were consumed in 2 days, thats what happens when you are deprived of good munchies but it usually keeps fresh for a week.
Note: This is the dry flour method.. I knew a friend of my mom s who used to make it by grinding the rice wet in a grinder. I will try and post that too soon.
Rava Ladoo Recipe
How To Make Rava Ladoo?
RAVA LADOO- SWEET BALLS MADE WITH SEMOLINA. GOKULASHTAMI RECIPES.
Rava Ladoo or Rava Laddu, however you want to call it, is one of those ridiculously easy sweets that you can whip up in no time. I make these mostly during the occasion of Sri Krishna Jayanthi. I ve seen many recipes for rava ladoo. Those which use coconut and milk. But these dont keep well for a long time. My MIL s version s one without milk and it tastes heavenly. Whats more, it keeps well for 20 days.
Rava Ladoo is the first sweet that i attempted after getting married. No, wait. Let me think about it. It is the first sweet that i attempted any time ever. And because this involves no string consistency, etc , it is a very beginner friendly recipe. There are two key steps involved to make the perfect rava ladoo. One is roasting the rava correctly. If you under roast your rava, then the rava ladoo will taste raw and smell weird. If you over roast the rava, the ladoo will have a brownish tinge and taste a bit burnt. The second thing is to make sure you powder the rava once you have roasted and cooled it.
Step By Step Instructions For Rava Ladoo
Heat a pan with 1 tsp ghee. Once the ghee melts, add the semolina to the pan and roast till light brown and aromatic. Make sure you do this on medium flame to avoid burning. Once done, transfer to a wide plate and let cool. Once cool, place in a blender and powder the semolina to a fine powder. Do this in two batches in the smaller jar to get better results.
Now, powder the sugar along with the cardamom pods to a fine powder. Add this to a large mixing bowl along with the powdered semolina. Mix well using a wooden spatula.
In the same pan that you roasted the rava, add the remaining ghee and wait till hot and completely melted. Once melted, add broken cashews and fry till golden. Drain the cashews and add to the semolina sugar mixture. Once again, mix well using a wooden spatula.
Now, add the melted ghee to the bowl and mix well. Your mixture should resemble a crumbly mass of dough. Wait for the mixture to become warm enough for you to handle. Once warm to the touch, shape into ladoos. Make sure the mixture doesnt become cold altogether. You will not be able to shape ladoos if the mixture is completely cold.
Your rava ladoo is ready
Recipe For Rava Ladoo
Rava Ladoo Recipe
Ingredients
- Semolina or sooji 1 cup
- Ghee 1/4 cup melted
- Sugar 2 cups powdered can be reduced if you want less sweetness
- Cashews 20 broken
- Cardamom pods 3
Instructions
- Dry roast the sooji in a pan until aromatic and light brown. Takes about 5 to 7 mins
- Keep aside and let it cool.
- In the meanwhile, add 1 tbsp of ghee in a pan and saute the cashews until light brown.
- Remove the cashews from the ghee and toss the raisins in and saute till they puff up.
- Keep aside both the cashews and raisins.
- In a mixer, powder the rava to a not very coarse powder. Do this in 2 batches.
- In a large mixing bowl, add the rava, sugar powder, cardamom powder and the melted ghee.
- Mix well into a lightly moist mixture. Make small balls while the mixture is warm.
- Enjoy the ladoos this diwali. They are such a breeze to make.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Kadai Paneer Recipe
How To Make Kadai Paneer, Restaurant Style?
Learn how to make kadai paneer just like the way they do in restaurants.
Recipe For Restaurant Style Kadai Paneer
Kadai Paneer Recipe
Ingredients
- Paneer cubed or cut into fingers 1 cup
- Green bell peppers 2 small ones cubed
- Onion 1 small cut into large chunks
- Tomato puree 1/2 cup 2 small tomatoes pureed
- Oil 2 tbsp
- Salt as needed
- Cumin Seeds 1 tsp
- To be ground into a paste:
- Onion 1 large
- Garlic 3 cloves
- Ginger 1/2 '' bit
- Dry red chili 1
- Spices Powders:
- Garam Masala powder 1 tsp
- Chilli powder 1 tsp
- Coriander cumin powder 1 tsp
- Turmeric powder a large pinch
- For Garnish:
- Chopped coriander 2 tbsp
Instructions
- Blend together onion, red chili, garlic and ginger to a coarse paste without adding any water. Set aside.
- Heat a pan with 2 tbsp oil.
- Add the large chunks of onion and bell pepper and fry till the onion turns pink.
- Remove and drain on a kitchen towel,
- To the same pan, add 2 tsp oil.
- Once the oil is hot enough, crackle the cumin and add the ground paste.
- Add salt to this and turn the flame to medium.
- Cook till the paste turns a light golden brown.
- To this paste, add all the spice powder and mix well.
- Cook for 30 secs.
- Now, add tomato puree and mix well.
- Cook this mixture until oil leaves from the sides.
- At this stage, add the paneer and fried onion and bell peppers.
- Mix well.
- Cook on low flame for about 2 to 3 mins
- Garnish with coriander leaves.
- Serve hot with rotis or naan
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
This is my entry to the Dish name starts with K event By Akila
Butter Naan
Prep Time: 10 mins
Standing Time: 3 hours without yeast
30 mins with yeast
Cook Time: 5 mins
Yields 5 naans
What you need?
Naan without yeast:
Maida 2 cups
Curd and milk 3/4 cup
Butter 2 tbsp
Baking soda 3/4 tsp
Baking Powder 3/4 tsp
Salt 1 tsp
Sugar 1 tsp
Naan with yeast:
Maida 2 cups
Curd 2 tbsp
Butter or melted ghee 2 tbsp
Yeast 1 and 1/4 tsp
Sugar 1 tsp
Salt 1 tsp
Other:
Flour for dusting
Butter for applying on the naan.
How to make it?
Version 1 without yeast:
This is quite simple.
In a large mixing bowl, sift the flour and all dry ingredients and mix well.
Make a well in the middle of the flour mixture and add all the wet ingredients and start kneading the dough by adding water little by little. It needs around 1 and 1/4 cup of water and not more than that.
Knead for 5 mins until you get a smooth pliable dough. Let it rest for 5 mins, then knead again for 3 to 4 mins.
Let it rest under a wet cloth for 3 hours.
Then, knead for a minute and make even sized balls. Now, roll out into cirlces or oblong shapes and cook.
Version 2 with yeast:
Dissolve the yeast in warm water and keep covered for 5 to 7 mins until frothy.
Now, in a large mixing bowl, add all the ingredients and the yeast. Add water gradually to the mixture and start kneading. Knead for 7 to 8 mins until you get a soft dough.
Let it rest under a wet cloth for 30 to 40 mins or in a warm place.
After resting period, knead again for a minute and make even sized balls. Start rolling out into desired shapes.
How to cook the naan?
It can be cooked in 2 ways.
Method 1:
Cook on a tawa by applying water on one side of the naan till brown spots appear on the surface.
Then, turn the tawa upside down and cook on direct flame for a minute or 2.
Take off from heat, apply butter generously and serve hot.
Method 2:
Grease a pressure cooker lightly.
Stick the naan to the inside of the pressure cooker.
Invert the naan side of the pressure cooker to direct flame and cook until brown spots appear.
Take off from heat and apply butter and serve hot.
Serve with any curry of your choice. I served it with kadai paneer.
Note:
The taste difference is phenomenal. The one without yeast tastes just like those you get in the restaurants. But if you need the bread quick, then use yeast.
The pressure cooker method needs a lot of patience and practice. So the tawa method works best for beginners.
If the dough is a little sticky while rolling out, use flour for dusting.
Mushroom Biryani
Recipe For Mushroom Biryani
( Learn how to make Mushroom Biryani, an easy biryani with mushrooms and basmati rice)
Prep Time: 15 mins
Cook Time: 30 mins
Serves 2
What you need?
Basmati rice 1 and 1/2 cups soaked in 3 and 1/4 cups water for 30 mins
Onion 2 medium one half sliced finely
Tomato 1 large one finely chopped
Mushrooms 1 cup chopped
Bay leaf 1
Cloves 2
Cinnamon 1″ piece
Oil and ghee 1 and 1/2 tbsp
To be ground into a paste
Pudina 1/2 cup if using fresh 1/4 cup if using dried ones
Coriander leaves chopped finely 1/2 cup
Green chillies 4
Garlic 4 cloves
Ginger 1” bit
Cumin seeds 1/2 tsp
How to make it?
First grind all the ingredients that are to be ground into a fine paste and keep aside. Avoid adding too much water. You should stop with less than 2 tbsp of water.
Next, heat oil ghee mix in a kadai. Add bay leaf, cinnamon and cloves. Saute for a minute. Now, add the onions and saute till pink and transparent.
Next, toss in the tomatoes and saute till oil separates from the mixture.
Now, add in the mushrooms and saute for 2 to 3 mins. They cook fast because they are tender.
Now, add the ground paste and saute for a minute. Not more than that cos you ll lose the flavours.
Now, add the soaked rice along with the water and salt and mix well.
Transfer to a rice cooker and cook.
Tastes yummy with simple onion raitha.
I served it for lunch with butter naan and kadai paneer.
 |
| My lunch spread for Oct 21 |
Stuffed Okhra- baked
Its a personal favourite. When i made this at home, it vanished from the bowl in no less than 20 mins.
Prep Time: Under 20 min
Cook Time: 30 to 40 mins
Serves 2
What you need?
Lady s finger fresh ones 30 numbers
Oil 2 tbsp
For the stuffing:
Grated coconut 1 cup
Peanuts 1/2 cup
Onion 1 large chopped finely
Chilli powder 1 tsp
Cumin seeds powder 1 tsp
Turmeric Powder a large pinch
Coriander powder 1 tsp
Cumin seeds 1 tsp
Ginger garlic paste 1 tsp
Salt 1 and 1/4 tsp
Oil 1 and 1/2 tbsp
How to make the stuffing?
First, dry roast the peanuts in a dry kadai without any oil until crisp. Takes about 7 mins. Keep aside.
Heat oil in the same kadai. Add the jeera and saute for 30 secs. Add the turmeric powder.
Add the onions next and saute till light brown. Next add the ginger garlic paste.
Now add the coconut and saute for a minute.
Add all the spice powders, combine and keep aside.
Remove the peel from the peanuts and powder them in a mixer to a coarse powder.
Add the peanut powder and salt to the onion mixture and combine well.
How to stuff the Okhra?
First clean and wash the lady s fingers.
Next dry them on a kitchen towel.
Remove the stalk and make a slit vertically in the okhras.
Now, stuff the okhras with a little of the stuffing,
Preheat the oven to 375 F.
Rub oil on the okhras.
Grease a baking tray and place the okhras.
Bake for 30 mins to 40 mins.
Serve with rice or phulkas.
Vegetable Upma Recipe| Breakfast Recipes
Prep Time: 10 mins
Cook Time: 20 mins
Source:Chaitanya s Blog and Dad ( He makes the best Upma in the whole universe but no, this is not his version.Its slightly modified from chaitanya s version)
Serves: 2 to 3
What you need?
Sooji 2 cups
Mixed veggies ( potato, carrots, beans, peas) chopped into cubes 3/4 cup
Onion 1 big chopped finely
Green chillies 6 to 7
Ginger 1/2 ” chopped fine
Curry leaves a sprig
Mustard seeds 1 tsp
Urad dal 2 tsp
Channa dal 2 tsp
Water 4 cups ( Bring to a boil while you saute the sooji and keep aside)
Oil 3 tbsp
How to make it?
Saute the rava in a little ghee until light brown. This is done to avoid forming lumps in the upma. Simultaneously, boil the water in a vessel until bubbling and keep aside.( I can hear my dad s voice inside my head, Chella, When you make upma, boil the water first)
In a kadai, heat the oil. Add mustard seeds and wait for them to splutter. Now add urad dal, channa dal, green chillies, ginger and curry leaves. Saute for a minute. Take care not to burn the dals.
Add the onion and saute till light brown. Now, add the veggies and saute for 5 mins.
Next, add the boiled water to this mixture and the salt. The water will bubble up.
Next, add the sooji and stir simultaneously. Mix the water and sooji well and stir to avoid lumps.
Now, it will start to bubble slightly. At this time, lower the flame and cook the upma closed for 5 mins.
Serve hot with curd or coconut chutney or a lemon wedge.
You may also add cashews or peanuts for a rich taste.I just added the veggies in addition to Chaitanya s recipe.
This is my entry for this week s blog hop at Radhika s space
Tomato Raita
Recipe For Tomato Raita
( Learn how to make Tomato Raita, a yogurt dip with sauteed tomatoes ground along with coconut)
Prep Time: 5 mins
Cook Time: 5 mins
Serves:3
What you need?
Tomatoes 2 chopped into cubes
Coconut grated and fresh 3 tbsps
Fresh Curd 1 and 1/4 cups
Salt
Oil 1 tsp
Green Chillies 2 to 3
For tempering:
Mustard seeds 1 tsp
Curry leaves a few
Oil 1 tsp
Hing a small pinch
How to make it?
Whisk the curd well.Keep aside.
Saute the tomatoes with a little oil in a kadai until the raw smell goes.
Let it cool.
Now, grind the tomatoes, chillies and the coconut in a mixer to a fine paste.
Add the paste and salt to the curd and mix well.
Temper with mustard seeds, curry leaves and hing.
Serve with tomato rice, mushroom biriyani, vegetable biriyani or bisibele bath.
Bisi Bele Bath Recipe| Rice Recipes
Cook Time: 1 hour
Serves 2 to 4
Allergy Info: Vegan, Gluten free, Soy free
Course: Main
Cuisine: South Indian, Karnataka
Ingredients
For the Spice Powder:
Coriander seeds 1 cup
Channa Dal 2 tbsp
Dry chillies round variety 3/4 cup
Dry coconut (kopparai) 3/4 cup
Marathi Mokku (caperberry/caper) 2
Cloves 3 (optional)
Cinnamon 1″ piece(optional)
Sesame oil 3/4 tsp
For the rice:
Rice Ponni variety 1 cup
Toor dal 1/2 cup
Tamarind extract from a lemon size tamarind ball
Shallots 10 peeled (optional)
Sesame Oil 4 tbsp
For Garnish:
Cashews broken 3 tbsp
Peanuts fried in a little oil 2 tbsp
Note:
1. I strongly recommend using sesame oil for this recipe even though some people use ghee.
2. Cashews and peanuts are completely optional.
3. Adjust spice level according to your palate.
4. Post updated with new pics on 5th october, 2014.
5. The spice powder recipe mentioned earlier had cloves and cinammon in it but after a little experimentation, i found that the recipe is much better with just the marati mokku.
6. Dont use fresh coconut for this recipe.
How to make it?
The Spice Powder:
First heat a kadai. Add the oil.
Add the channa dal, dhania and chillies and saute till aromatic or till the dhal turns a light brown. Takes about 5 to 7 mins.
Remove from the kadai and let it cool. Meanwhile in the same kadai, add the dry coconut and saute for 30 secs. Let it cool.
In a mixer, add the channa dal, dhania, channa dal, dry coconut, marathi mokku, cloves and cinnamon and grind to a powder the consistency of rasam powder.
Keep aside.
The Rice:
First, wash the rice and dal well and pressure cook them together for 8 whistles. For 1 and 1/2 cup of rice and dhal together, i added 3 and 3/4 cups of water.If its new rice, then add less water.
While, the rice cooks, prepare the masala for the rice.
If you are using shallots for this recipe, heat a kadai with 4 tbsp oil and fry the shallots till golden.
Then follow steps that are mentioned. Otherwise start from the below step.
In a kadai, add the tamarind extract and boil well until raw smell goes. Takes about 7 to 8 mins. Next add the powder that you prepared and mix well. Simmer for 5 mins. Add sesame oil in the end.
Once the rice is done, transfer to a large mixing bowl. To the rice, add the tamarind powder mixture and combine well.
Add the sesame oil and this stage and pressure cook again without the pressure valve for 5 mins.
Remove from fire.
Saute the cashews in ghee till light brown and garnish.
Serve with appalam or vadagam or raitha. I served it with onion tomato raita and potato chips.
This is my entry to Cooking Without Onion and Garlic event hosted by Sreevalli
Banana Milk Shake with Figs And Dates
Prep Time: 5 mins
Cook Time: Nil
Serves : 2 in my case only one
What you need?
Banana 1 large ripe
Vanilla Ice Cream 1/2 cup
Chilled Milk low fat or whatever fat 1 and 1/2 cups
Dates 6 to 8
Figs 6 to 8
How to make it?
In a blender, blend the dates and figs with a little of the milk well.
Next, add the banana, milk and the ice cream to the date fig mixture and blend well.
Enjoy with your breakfast or just have this alone for breakfast.
This is my entry to Abc series : Banana Event by Ramya
Pasi Paruppu Payasam Recipe
Prep Time: 5 mins
Cook time: Under 30 mins
Source: Amma
Serves: 2 to 3
Cuisine: South Indian
Course: Dessert
Ingredients
Moong dal 1/4 cup and 1 tbsp
Milk 1 cup
Jaggery 1/2 cup powdered
For Garnish
Ghee 3 tbsp
Cashews broken 2 tbsp
Raisins 1 tbsp
Cardamom powdered 1/4 tsp
Directions
Saute the moong dal in ghee until aromatic. It burns quickly so be careful and do it on low flame. Takes about 5 mins.
Pressure cook the moong dal with 1 cup of water for 5 to 6 whistles.
Once done, mash the dal well and add the jaggery while it is hot. You can adjust the sweetness by adding less or more jaggery.
Mix the jaggery and the dal well. Add the milk to the mixture and combine well. Add the cardamom powder.
Simmer on a medium flame by stirring at frequent intervals for about 5 mins.
Saute the cashews in ghee first until they become light brown. Remove the cashews from the ghee and add the raisins to the ghee.
Saute the raisins in ghee until they puff up. Dont add them both together because raisins burn fast and dont taste well when over sauteed.
Add cashews and raisins with the ghee to the kheer and mix well.
Serve hot.
You can even garnish with tiny bits of coconut. I dont like it that way and so i did not opt that.
Arisi Upma
Prep Time: 30 mins
Cook Time:15 mins
Serves: 2
Allergy Info: Vegan, Gluten free, Soy free, Nut free
Course: Breakfast, Mains
Cuisine: Indian ( Tamil, South)
Serving Suggestions: Chettinad Tomato Chutney, Home made yogurt, A drizzle of ghee
Ingredients
For the rawa:
Raw rice 1 cup soaked in water for 20 mins, dried completely.
Channa dal 2 tbsp
Directions
In a mixer, pulse the rice and dal together. The rice should only be broken and not powdered. It should be coarse like rava. If you are one of those people who can find arisi ravai in stores then go on and buy them. Just give it a shot at your nearby grocers’. The store bought rava will not have channa dal in it but it tastes good even without it. If you are going to make this for breakfast, make the rawa ahead and store it.
For the upma:
Rice Rawa 1 and 1/2 cups
Water 3 c ( see notes)
Onion 2 medium chopped into half slices
Green chilly 4 slit or 3 dry chillies
Ginger 1/2″ piece finely chopped
Pepper corns 1/2 tbsp
Coconut chopped into small pieces
Pigeon peas/ Thuvarai/ Toor 1/4 c
Salt
Oil 2 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Curry leaves a sprig
Note:
Adjust the amount of water according to the variety of the rice and its age( if its old rice, it will consume more water and if its new rice, it will consume less water. Mine is not so old not so new, so i add 2 to 2 1/4 cups water. Dont add more than this proportion. Otherwise it will become mushy.
Dont use grated coconut. Use small pieces of coconut cos this adds to the taste.
Dont pressure cook this on high flame. It will burn and i speak out of experience. It requires a little patience but it is worth the wait totally. Trust me!!!
Skip the ghee for a vegan version
Directions
You will need a heavy bottomed pan or a pressure cooker for this.
First heat oil in the cooker without the lid.
Pop the mustard and add urad dal and channa dal and let them roast a little.
Add the curry leaves, pepper corns and chillies next and saute for a minute.
Now, add the onions and saute till they are pink.
Add the pigeon peas next and saute for 2 mins.
Add the water to this and bring to a boil.
Add salt to the water. Now add the rawa and stir well to avoid lumps.
Cook on a low flame for 2 mins and close the pressure cooker.
Now pressure cook on a low flame for 2 to 3 whistles..
Garnish with ghee and coconut pieces and serve hot.
Thalicha Sadam For Those “Dinner for 1” Nights
Source: My mom’s grandmom fondly called kannadi avva in Kannada by all of us
Serves: 1
Preparation time: 5 mins
Cooking Time: 5 mins
What you need?
Leftover Rice 1 cup
Onion medium size chopped finely
Oil 1 tbsp
Mustard seed 1tsp
Split Urad dal 1 tsp
Channa dal 1 1/2 tsp
Salt to taste
Hing a large pinch
Dry chillies 2
Curry leaves a sprig
How to make it?
In a kadai, heat the oil. Add the mustard. Wait for it to splutter.
Next, add the urad dal, channa dal, dry chillies and wait for the dals to become a light brown.
Next add the curry leaves and the onion. Saute till golden brown.
Add the rice to this mixture with salt. Combine well.
Serve hot with appalam or fryums.
Chapathi Masala Noodles Leftover cooking
Preparation Time: 10 mins
Cooking Time: 10 mins
Source: www.tarladalal.com
Serves: 2
What you need?
6 to 8 leftover chapathis cut into thin long strips
1 big onion cut into half slices
2 medium size tomatoes chopped finely
1 medium size carrot cut into thin long strips
1 small capsicum cut into thin strips
1 tsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp pav bhaji masala
1/2 tsp black salt
1/2 tsp chilli powder
Salt to taste
Oil or butter 2 tbsp
For garnish:
Cilantro chopped fine 2 tbsp
Lemon wedges for serving
Heat the oil or butter in a pan. Saute the onion till pink. Next, toss in the ginger garlic paste. Now, add the tomatoes. Saute for another 5 mins or until oil separates. Add all the spice powders along with the black salt and salt and mix well.
Now,add in the carrots and capsicum. Mix well. Saute for another 3 mins.
Add the chapathi strips and combine well.
Garnish with cilantro and serve hot with lemon wedges or plain raitha.
Makes a nice evening snack or even breakfast.
Note: The original recipe does not call for adding carrots but i did because i wanted more veggies. Even, peas and beans can be added. Ginger garlic paste is also not in the original recipe but i liked it this way. You may substitute it with 2 cloves of garlic instead.
Basic Rasam Recipe| Rasam Recipes
Rasam Powder
Source: Of course Amma Who else?
Serves: Usually lasts for 1 month, the rasam being made for 2 to 3 people.
What you need?
Dhania- 250g
Dry round red chilli- 250g
Pepper Corns- 50g
Cumin seeds – 50g
How to make the powder:
First, Heat a kadai and add a few drops of ghee and saute the dhania until aromatic. Let it cool.
Next, in the same kadai, add a few more drops of ghee and saute the pepper corns until they pop like mustard seeds.
Then in the same kadai, saute the dry chillies without adding ghee for like 7 mins or until slightly aromatic.
In the same kadai, saute the cumin seeds for a minute or two. Dont over saute them because they become bitter if you do. Let everything cool.
Grind to a powder in a mixer finely.
You can store it in an airtight container. And use it whenever making rasam.
Prep Time: 20 mins
Cook Time: 10 mins
Serves 2
Allergy Info: Nut and Soy Free
Course: Accompaniment
Cuisine: South Indian
Ingredients
Toor dal- boiled 1/4 cup
Tamarind extract from a marble size ball of tamarind
Tomato – 1 large ripe one
Cilantro – few sprigs
Curry leaves- 2 sprigs
Rasam Powder – 1 tbsp
Sugar – a pinch
Salt to taste
For Seasoning:
Cumin seeds – few
Mustard seeds – 1/2 tsp
Hing- a large pinch
Ghee- 1 tsp
Garlic cloves crushed -3
How do you make it?
In a pan, add the tamarind extract, mash the tomatoes along with the tamarind extract and add the rasam powder, salt, cilantro and curry leaves.
Heat this mixture until the raw smell of tamarind goes away. It takes about 5 mins. Next add some water or if you have the water in which the dal is boiled, add that water and boil for another 2 mins.
Now add the dal and give it a nice mix. Then heat it up to the extent that the mixture is frothy at the top but it shouldnt boil over.
At this moment, take it off from the heat and season with mustard, hing and cumin seeds.
Serve hot with rice and appalams.Another lovely combination is beetroot curry with rasam and rice.
Gujarati Khaman Dhokla Recipe
How To Make Gujarati Khaman Dhokla?
GUJARATI KHAMAN DHOKLA- STEAMED CHICKPEA FLOUR CAKES TEMPERED WITH CHILIES & SPICES. GUJARATI RECIPES.
Dhokla. Yellow, moist and spongy. Somewhere between a cake and a bread. We love Gujarati food in our house. The khaman or khaman dhokla or the dhokla is our all time favorite. Minimal prep time and efforts combined with the simplest of ingredients is the formula for some super spongy and ultra moist dhokla. The secret to getting them perfect is using the right amount of leavening agent. Normally, in most khaman recipes, the leavening agent is soda bicarb or eno, a fruit salt. The gujaratis have two kinds of dhokla- the Surati Idada which is made with rice and urad dal just like our south indian idli and this yellow khaman dhokla which can be prepared in a jiffy. All you have to do is whip up some mint chutney and your are good to go. Shall we now check out the recipe?
Recipe For Gujarati Khaman Dhokla
Dhokla
Ingredients
- Besan flour or chick pea flour 1 cup
- Turmeric powder 1/2 tsp
- Ginger 1 inch bit
- Green chilli 3
- Curd 1/2 cup
- Water 1/2 cup
- Salt 1 tsp
- Sugar 1 tsp no, dont cringe!! you will love it
- Eno 1 and 3/4 tsp
- For tempering:
- Oil
- Mustard seeds
- Hing a large pinch
- For garnish:
- Grated coconut 1 tbsp
- Corainder leaves chopped fine 2 tbsp
Instructions
- Grind the green chillies and ginger to a fine paste in a mixer. If that doesnt seem to work, use that mortar and pestle to crush the ginger and chillies together to make a coarse paste.
- In a mixing bowl, add the besan flour, the chilli ginger paste, sugar, salt and turmeric powder. Mix well. Now make a batter by adding curd and water. Mix well so that no lumps are formed.
- Grease a deep bottom flat vessel with oil generously.
- Mix eno to the batter and combine well. Now pour the batter to the pan and steam in a pressure cooker without the pressure valve for 12 to 15 mins. Insert a knife into the steamed dhokla to see if it comes out clean. If it does not, then steam for another 3 mins. Remove from cooker and let it cool. Cut into small pieces and temper with all the tempering ingredients.
- Garnish with coriander and coconut. Serve with mint chutney. Makes a nice evening snack. But dhoklas for breakfast not my cuppa.
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Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Spring Onion Paratha | Hara Pyaz Paratha
How To Make Spring Onion Paratha?
Spring Onion Paratha- A flavorful twist to the regular plain parathas. Tastes best with yogurt and pickles.
Spring onion paratha is an easy flatbread that is made out of whole wheat flour dough into which spring onions are added. This spring onion paratha makes a great tiffin box treat and tastes delicious with any pickle or plain yogurt.
When I started cooking, i bought a whole new set of Tarla Dalal s books. Small in size, affordable prize but indispensable for an amateur cook like me. Whenever i visit a book store I can’t resist going to the aisle where they have all those glossy cookbooks stacked. They make me drool literally. And that s the story of how I picked up this book on parathas by Tarla Dalal.
And when i came home I realized i have many more recipes for breakfast and dinner and lunch. Yes, we love parathas. No, i m not from Punjab. My husband neither. But we love dunking our parathas in rich creamy yogurt and lick our fingers later. Paratha love. And when i combine spring onions with our parathas, it s a super hit. Thats what this post is about- green onion paratha.
Hara Pyaz Paratha
Spring onions are called as hara pyaz in Hindi. While onion kulchas, pyaaz kachoris are all very common, this easy Paratha is a great breakfast with spring onion scapes. This Paratha is a regular in my house during winters. It is because, Hara Pyaz is found in abundance during winter.
Recipe Notes
Spring onions release moisture. When this happens, the dough becomes wet and loose. So make the parathas as soon as the dough is kneaded. I will not recommend resting the dough for a while for this Paratha recipe.
Make sure to wash and pat dry the spring onions thoroughly before adding it to the dough. This will also help in balancing the moisture in the kneaded dough.
Variations to Spring Onion Paratha
You can make the same recipe by replacing the spring onion scapes with leeks, green garlic scapes or green onion scapes too.
Some More Paratha Recipes
Spring Onion Paratha Recipe
Ingredients
- Spring onions chopped finely 1/2 cup
- 1 medium size onion chopped finely
- Whole wheat flour 2 cups
- Ajwain or carom seeds 1 tsp
- Salt to taste
- Any vegetable oil I used canola 1 tsp
- Jeera powder 1 tsp
- Chilli powder 1 tsp
- Water for kneading
Instructions
- Take a large mixing bowl. Add the flour, jeera powder, chilli powder, salt and the carom seeds. Give it a nice mix.
- Now add the onions and spring onions. Mix the flour well again. Now start kneading the dough by adding water little by little. Dont add too much water. Half way through the kneading , add the oil and knead well till you get a soft pliable ball of dough. Let the dough rest for half an hour.
- Divide the dough into 8 equal balls. Flatten a little and dust it with some flour and roll them into parathas.
- Cook on a tawa with a little oil smeared on either sides of the paratha until brown spots appear.
- Serve hot with raitha, pickle or tomato chutney.
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Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Tomato Chutney Recipe
My mom and i have a regular conversation which is something like this. Ma, whats for breakfast? I dont know, kanna. says mom. And then , i say idli or dosa batter is there? Then my mom says yes but what side dish to make? So for moms like her and daughters like me, different side dishes are a fantasy. Here s one from Hyma s blog. Tomato thokku. As a part of blog hopping, i tried her recipe and my husband loved it. And i love the concept of blog hopping too. What a joy ride it was on the buffet table at the Radhika s Blog. Thanks to Radhika for making me a part of this. Anyway from Hyma s blog to the buffet table at ticklingpalates, here comes tomato thokku.
Prep Time: 10 mins
Cook Time: 10 mins
Source: flavoursandme.blogspot.com
Allergy Info: Vegan, Nut free, Soy free
Yields 3/4 cup
Category: Side Dish for Dosa, Idli
Cuisine: Indian( South)
Ingredients
5 ripe medium size tomatoes blanched
urad dal 2 tbsp
Tamarind marble size or 1 tbsp tamarind paste
Dry red chillis 4
Oil 1 tsp for frying the dals.
Salt as to taste
For tempering
Oil 1 tbsp
mustard seeds a few
A sprig of curry leaves
Hing a large pinch
Turmeric Powder a small pinch
Directions
First boil the tomatoes in hot water to blanch them. The peel will come off seperately and the tomato will have suffered a few cracks. Poor the vegetable. Anyway thats when you know its ready to be taken off the heat. Leave it aside to cool. Do not attempt to peel right away or you will burn your fingers. What did you think? The tomato will spare you after all the agony it suffered. I speak from experience.
Now, fry the dal and the the chillis in a kadai until light brown. There s a wonderful aroma that comes when you fry any dal. And i love it. Leave it to cool.
Now peel the tomatoes. In a mixer add all the ingredients, dal, chilli, tomato, tamarind and salt. Grind to a smooth paste.
Heat oil in a kadai. Add the mustard seeds and wait for them to splutter. Add the turmeric, hing and the curry leaves. Now add the tomato paste and simmer till oil seperates.
Serve with idli, dosa or even parathas. I did and they tasted delicious.
Capsicum Paneer Masala Dosa
How To Make Capsicum Paneer Masala Dosa?
This Masala Dosa is a kid friendly stuffed dosa that uses two classics made for each other ingredients namely, capsicum and paneer. Capsicum paneer masala dosa happened on a day when i had too little capsicum and paneer to make kadai paneer. I m a South Indian who loves her dosas like every other south Indian worth her name does. Like carrot and peas, Like son and father. That s how south Indians and dosa are.
I am proud to be that way. Healthy, filling, yummy and easy to make. Dosa, The South Indian Crepes. Amma moru morunu dosa pannu ma…. I remember telling my mom.( amma, please make crispy dosas) But, when I got married, I couldn’t make a dosa without a tear or two and then I realized how mean I had been to my mom. After a year, I managed to make those beautifully golden crisp Dosas finally.
When i did master the art of making perfectly round and golden brown dosa, i went on to experiment with different fillings to create masala dosas. This dosa is something that happened on the go. I threw in what i felt like, stirred in some capsicum and crumbled paneer and that s how this wicked masala dosa was born. And so I thought why not share the recipe here.
Recipe Inspiration
I must mention here that this capsicum paneer masala dosa is inspired from all those masala dosas that i have devoured at the Annapoorna restaurant back home. They make delicious dosas with all kinds of filings ranging from okra to mushrooms. But paneer is a kids favorite there and i m sure even your kids at home will love this version of masala dosa.
Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried making this dosa? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this curry.
Capsicum Paneer Masala Dosa
Ingredients
- For the batter
- Par boiled rice 4 cups soaked overnight in water
- Urad dal whole 1 cup and a little more soaked overnight
- Fenugreek seeds 3 tbsp soaked overnight
- All the above must be soaked seperately.
- For the stuffing
- Panner 150 g crumbled
- Capsicum 1 medium size chopped finely
- Onion 1 large chopped fine
- Tomato Ketchup 1 tbsp
- Chilli powder 2 tsp
- Turmeric powder a large pinch
- Garam masala 1/2 tsp
- Coriander powder 1 tsp
- Salt
- Mustard seeds 1 tsp
- Fennel seeds 1 tsp
- Urad dal 1tsp
- Curry leave a sprig
- Ginger garlic paste 1 tsp
- Oil 1 and 1/2 tbsp
- Cilantro for garnish
Instructions
- To make the batter, Grind the urad dal and fenugreek together first. When you make a ball out of the urad dal batter, it should be able to float in water without disintegrating. It will take you 25 mins.
- Then grind the rice for about 25 to 30 mins. Mix the urad dal and the rice mixture together, add salt and leave it to ferment for 8 to 10 hours. Dosa always tastes best when the batter is fermented. Now that the batter is ready, lets prepare the stuffing.
- For the stuffing, heat oil in a kadai.
- Pop the mustard and quickly tip the fennel seed, curry leaves and urad dal.
- Once the dal begins to brown, add the ginger garlic paste and saute for 30 secs.
- Add the onions and saute until pink and aromatic.
- Next add the tomato ketchup along with the turmeric powder and all the spice powders.
- Add salt and mix well.
- Now add the capsicum and saute for 3 mins. Next add the crumbled paneer and combine gently but well. Now, garnish with cilantro.
- To make the capsicum paneer masala dosa, Heat a girdle or a tawa.
- Spread one ladle of dosa batter evenly on the tawa and wait for the dosa to become brown and crisp.
- Make sure its well cooked and spread the required amount of stuffing. Fold the dosa and serve with coconut chutney or tomato chutney or peanut chutney.
- Makes a very good breakfast or dinner meal. Filling and healthy.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
mixed veggie stuffed parathas
Thursdays are a no onion garlic day. So making dinner is a very difficult task. After raking my brains for hours on end, I came up with parathas stuffed with mixed vegetables. I had cabbage, peas and carrots with me. You can add whatever veggies that you have in hand. I avoided the potatoes cos of the calorie factor. If you are making it for kids, then you can add potatoes and grated cheese too. On to making the parathas.
Prep Time: Under 20 mins
Cook Time: Under 10 mins
Source: Bhavna my stand in cook and a few friends.
Serves 2 (makes 5 parathas)
What you need?
For the dough
Whole wheat flour 21/2 cups
Water as needed
Salt to taste
Carom seeds 1 tsp
Some more flour for dusting
For the stuffing
Cabbage chopped finely 2 cups
Green peas frozen or fresh 1/4 cup
Carrot grated 1 cup
Oil 2 tbsp
Salt to taste
Jeera powder 1 tsp
Chilli powder 1 tsp
Garam masala powder 1 tsp
Turmeric Powder a large pinch
Cumin seeds 1/2 tsp
Coriander for garnish
How to make it?
Lets make the filling first. In a kadai, heat oil and add cumin seeds. Once they splutter, add the turmeric and add the cabbage. Saute for 3 to 4 mins on a medium flame.Add all the spice powders. Add the peas next and saute for another 4 mins. Now add salt and give it a nice mix. Turn the flame to low and add the carrot. Saute for a minute and turn off the flame. Keep aside.
Now, the dough. Add the carom seeds and salt to the flour and combine well. Warm 1/2 a cup of water first. Not boiling hot but just warm. Like you can put your finger in the water and stand the heat. Add this water to the flour little by little and make a dry mix.The flour should not be completely mixed and kneaded. You sprinkle the water little by little and mix the dough. Keep the flour mixture covered for 10 to 15 mins. After 15 mins or so, add normal cold water and knead the dough.( Secret to super soft rotis or parathas is the warm water flour mix!! So dont skip it)
Now, lets make the parathas. Divide the dough into 5 equal parts in the shape of a ball. Slightly flatten the ball and dust it with flour. Roll out the dough on a board into a thick paratha like layer and stuff the vegetables. Now bring the edges of the paratha together and give it a nice pat together. And roll out again to a bigger paratha. Heat a tawa and place the parathas. Apply oil and roast them for a min or 2 or until brown spots appear on the surface of the paratha. Do the same for both the sides. Enjoy with pickles and raita.
This is my entry to Radhika s event Lets Cook: Scrumptious Breakfast @Tickling Palates Lets Cook Scrumptious Breakfast
Raw Mango Sweet Pachadi Recipe
How To Make Raw Mango Sweet Pachadi For Tamil New Year?
Note: This post was originally published in August 2011. This is an updated version that includes video.
Raw Mango Sweet Pachadi is a sweet and spicy relish made with the season’s first green mangoes. Vegan. New Year Recipes
Raw Mango For Pachadi
Spice Powders In This Recipe
Ugadi Pachadi vs Raw mango Pachadi
Dried Neem Flowers:
Jaggery
If you are looking for more raw mango recipes, then do check out our
Recipe For Raw Mango Sweet Pachadi
Raw Mango Sweet Pachadi Recipe
Ingredients
- 3 tbsp Powdered Jaggery
- 2 tbsp water
- 2 tsp Sesame Oil
- 1 tsp Mustard seeds
- 10 Curry leaves chopped finely
- 3 green chili finely chopped
- 1 c Peeled and cubed Raw mango Approx 150g
- 1 c water
- 1 tsp Chilli Powder
- 1 tsp turmeric powder
- Salt as needed
- 2 tsp dried neem flowers
Instructions
- Combine Jaggery and water in a pan. Cook till jaggery is melted. This is our Jaggery syrup.
- Heat oil in a pan. Pop the mustard seeds, add the green chili and curry leaves. Saute for 20 to 30 secs. Add in the raw mangoes.
- Now, add the water, turmeric powder, chili powder and salt. Mix well. Cook till mango becomes fork tender.
- Add the jaggery syrup next. Simmer on medium flame till jaggery thickens.
- Once done, add the dried neem flower, mix well.
- Our raw mango pachadi is now ready to be served.
Video
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Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Potato Curry
Source: My fond memories of potato curry from my childhood
Serves:3
What you need?
Potatoes 3 large boiled and peeled (do not overboil the potatoes. Pressure cook them for 2 whistles and cutting them into quarters)
Onion 1 large chopped fine
Ginger garlic paste 1 tsp
Tomatoes 2 chopped fine
Garam masala powder 1/2 tsp
Red chilli powder 11/2 tsp
Turmeric powder 1/2tsp
Dhania powder 1/2 tsp
Jeera 1/2 tsp
Oil 11/2 tbsp
Water 1 cup
Salt
Cilantro for garnish
How to make it?
Heat the oil in a wok(kadai) and add the jeera.
After they splutter, add the turmeric powder and the onions. Saute the onions till they are a pinkish and transparent.
Next add the ginger garlic paste and fry for half a minute. Now at this level you must indulge yourself in that aroma that comes. Ahh! Its heavenly!!
Now add the tomatoes and fry till the oil separates. I love the colour the tomato onion duo leave. What a texture, juicy and glossy.
Next add all the spice powders and saute for 2 to 3 mins and then add the salt.
Now mash the potatoes a little so that they are chunky and then toss them in. Combine well with the gravy but dont mash them further. Cook in a low flame for about 2 mins.
Now add the water according to the consistency that you need and cook on a medium flame for 5 mins.
Garnish with cilantro.
Serve hot with pooris, roti or hot steamed rice.
Navratan Kurma Recipe
Recipe For Navratan Kurma
Navratan Kurma Recipe
Ingredients
- Ingredients
- 2 cups mixed veggies potatoes, beans, capsicums, carrots, cauliflower, green peas
- 1 big onion minced finely
- 2 to matoes pureed
- 2 tbsp ghee or butter
- 1 cup milk
- 1/2 cup and a little more water
- 1 tsp ginger garlic paste
- 3 green chillies minced finely
- 10 cashews and 10 raisins soaked in warm water and ground to a fine paste
- Few chunks of paneer
- salt to taste
- Spice Powders
- 2 tsp garam masala
- 1/2 tsp chilli powder
- 1 tsp jeera powder
- 1/2 tsp dhania powder
- 1/4 tsp turmeric powder
- For garnish
- 1 cube of paneer grated
- Few cashews fried in ghee
- Cilantro
Instructions
- First puree the tomatoes and keep aside.
- In a kadai heat the ghee.
- Add the onions and fry till they are pink and transparent.
- Next toss in the chillies and ginger garlic paste and saute for a minute
- Then add all the spice powders and fry for another minute.
- Now, add the tomato puree and cook till the ghee seperates and is seen at the sides.
- Now pour the milk and add the water and let it cook for a minute on low flame.
- Now add the vegetables and let it cook covered till they are done. The vegetables must be firm yet cooked and this will take about 10 mins.
- Now add the cashew paste, paneer cubes and salt and cook for another 10 minutes or until the gravy thickens.
- Garnish with the panner first and top it up with cashews and cilantro (coriander)
- Serve hot with roti, pulao or jeera rice.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.