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Mango Chamomile Tea | Mango Tea With Chamomile

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HOW TO MAKE MANGO CHAMOMILE TEA?

MANGO CHAMOMILE TEA- A REFRESHING TEA WITH BURSTS OF MANGO FLAVOR AND THE CALMING BENEFITS OF CHAMOMILE.

mango chamomile tea

This is the season of mangoes. And mango finds its way to our table in all possible. I m a tea lover and enjoy all kinds of tea. And this Mango Chamomile tea is my favorite. When i first came to Singapore, i tried the Heaven and Earth version of this. And i was hooked. I have ever since been a huge fan of this combination. This tea is a very simple brew that you can brew in a few minutes.

This mango tea laced with chamomile is a fantastic non alcoholic party beverage option too. You can make this in advance and let it chill in the fridge for 3 to 4 days. While i do enjoy some chilled iced tea, my sleep cycle becomes messed when i sip on it during the evenings. And that s where Chamomile tea is a blessing.

So, do you know that there are so many benefits in Chamomile tea?

Chamomile is a flower. Dried chamomile flowers are used in brewing this subtly flavored tea. Chamomile is a excellent remedy for Period cramps. It also helps in getting better sleep and is the perfect night cap. I have been drinking this chamomile tea for about a year now and my sleep quality has improved greatly.

Chamomile is also very beneficial in reducing stress and relieving muscle cramps. You can read more about the benefits of chamomile tea here.

If you are a teaddict like me, then check out our other teas –

Blueberry iced tea

Mango Passion fruit Iced Tea

Iced lemon tea

Now, lets talk some Mango Chamomile Tea.

What mangoes to use for this refreshing Mango tea laced with chamomile?

Pretty much any mango will work for this tea. But make sure they are ripe and fresh. I have used the Alphonso mangoes to make this Mango chamomile herbal Tea. I have also tried this tea with Thai Rainbow mangoes, Badami mangoes and even Brazilian mangoes. All of this work well. The deep golden yellow in this tea is because of the Alphonso mangoes i used.

mango chamomile tea

What about sweeteners?

If your mangoes are sweet, then no sweeteners are needed in this refreshing tea. But even if your mangoes aren’t sweet, this tea doesn’t need any sweetener because of the subtle yet soothing flavors. We dont want this to be cloyingly sweet. However, if you feel that sweeteners must be added, you can try adding maple syrup or agave. But this recipe is free from refined sugars.

What flavors come together in this soothing non alcoholic summer drink?

I have used herbs like lemon grass and basil to give a deeper flavor to this. You can experiment with more herbs or even ginger or galangal.

How to serve this?

This tastes best when served chilled and topped with some ice cubes. If you are an out and out mango lover like me, then you can even add some cubes of fresh cut mango before serving.

P.S. this is not a sponsored post and i do not endorse any brands used in this recipe.

mango chamomile tea

Shall we now check how to brew some Mango and Chamomile Iced Tea?

mango chamomile tea
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Mango Chamomile Tea

A soothing and calming tea with fresh mangoes and chamomile flavors laced with herbs.
Prep Time20 minutes
Cook Time10 minutes
Resting Time4 hours
Total Time4 hours 30 minutes
Course: Beverage
Cuisine: American
Servings: 6 glasses

Equipment

  • Blender
  • Pan
  • Strainer

Ingredients

  • 2 small Mangoes Alphonso mangoes are used here.
  • 5 bags Chamomile Tea Goodwyn Chamomile tea has been used here. Feel free to use any brand of chamomile. If using loosely packed dried chamomile flowers, then 2 tbsp of these flowers will work well here.
  • 1 tbsp grated ginger
  • 1 tbsp finely chopped and crushed lemon grass
  • 4 leaves Sweet Basil This is optional but highly recommended
  • 2 tbsp freshly squeezed lemon juice
  • 1.25 Liters Water

Instructions

  • Wash, peel and chop the mangoes.
  • Add the mangoes to a blender and blend to a smooth paste. Set aside
  • Combine 250 ml water, ginger, lemon grass and basil in a sauce pan. Bring to a boil.
  • Add the chamomile tea to this boiled hot water and let it steep for 30 mins.
  • Let the brewed tea cool completely. Now strain the tea.
  • Add the pureed mango and lemon juice to the cooled tea. Mix well.
  • Add the remaining water. Mix thoroughly.
  • Let chill in the fridge for 4 hours
  • Serve chilled with ice cubes on top.

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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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Gobi Makhani Recipe| Gobi Butter Masala+Video

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HOW TO MAKE GOBI BUTTER MASALA OR GOBI MAKHANI?

Gobi Makhani or Gobi Butter Masala- Shallow fried cauliflower florets cooked in a buttery silky tomato based gravy.

Gobi Makhani (Gobi Butter Masala)

Gobi Makhani or Gobi Butter Masala is the thing for you if you are someone like me, someone who is bored out of her mind when there is a mention of Paneer butter masala. This Gobi Makhani makes a fantastic side dish for chapati, naan, poori and rotis. The gravy is as smooth as silk. The cauliflower florets fried in butter add a dose of heaven to this curry.

So let s now talk more Gobi Makhani

Gobi Makhani means Cauliflower in a buttery sauce. So, the butter is the key ingredient in this gravy. Also, this Makhani gravy sauce can be used as a sauce and more curries like Peas Makhani and Tofu Makhani can be made. This Makhani gravy sauce also freezes well.

Gobi Makhani (Gobi Butter Masala)

How much butter?

Just because the name has butter doesn’t mean this is chock full of butter. I have used a mix of butter and oil to make this Gobi Makhani today. You can also use only butter. Any neutral flavored vegetable oil works for this side dish.

The Cauliflowers

We are going to be using separated cauliflower florets to make this Makhani today. I have shallow fried the florets but you can also grill them or deep fry them and add them to the gravy later.

The Makhani Sauce

This is the base for this Gobi Butter Masala. The key things to remember before making the Makhani sauce is that the ingredients must be ground to a really fine paste. If you are not sure about how smooth the paste is, i suggest that you strain it through a sieve and then proceed.

The cashews are added for thickening the gravy. If you are conscious about your calories, feel free to substitute it with 1 tbsp melon seeds. I prefer using low fat milk for making the Makhani gravy because the flavors are subtler and the gravy doesn’t feel heavy. If you feel like a celebratory Gobi Makhani, round off the dish with a splash of cream in the end after you garnish with coriander leaves.

Gobi Makhani (Gobi Butter Masala)

Vegan Substitutes for Gobi Makhani

This Makhani can easily be made vegan. Substitute butter with extra virgin coconut oil and use 1 c almond milk in place of the regular dairy milk. The end result will be a soothing and light curry that pairs well with almost everything. You can even it with zoodles!

More Cauliflower Recipes Here

If you are nuts about cauliflower just like us, then check out our

Achari Gobi Masala,

Aloo Gobi Masala,

Cauliflower Peas Pulao,

Gobi Pakoda and

Gobi Paratha recipes.

Here s the video on how to make this fantastic Gobi Makhani or Gobi Butter Masala

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Gobi Makhani (Gobi Butter Masala)
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Gobi Makhani Recipe (Gobi Butter Masala)

Gobi Makhani is a delicious silky and subtly spiced gravy made with cauliflowers and a tangy tomato based curry sauce.
Prep Time10 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: North Indian
Servings: 3
Author: anusha

Equipment

  • Frying Pan
  • Blender

Ingredients

For The Makhani Sauce

  • 1 medium onion chopped finely
  • 2 medium tomatoes chopped finely
  • 10 numbers cashews soaked in warm water for 15 mins
  • 4 cloves garlic sliced
  • 2 tsp ginger chopped finely
  • 1 tsp Kasuri methi crushed
  • 1/2 tsp turmeric powder
  • 1.5 tsp Kashmiri Chili Powder
  • 2 tsp Coriander Powder
  • 1 tsp Garam masala
  • 1 tbsp oil
  • 1/2 cup low fat milk
  • Salt to taste

For the Cauliflower

  • 1 tbsp butter
  • 1 tbsp oil
  • 200 g caulilflower florets cleaned and separted

For The Gobi Makhani

  • 1 recipe Makhani sauce
  • 1 recipe shallow fried cauliflower florets
  • 1 tsp butter
  • 1 piece bay leaf
  • 1/2 cup low fat milk
  • 1 tbsp tomato ketchup
  • 1 tsp sugar
  • 1 small onion chopped finely
  • 1/2 tsp Kasuri methi
  • 1 c water Adjust consistency by adding more water if gravy is too thick.
  • 1 tbsp coriander leaves chopped finely

Instructions

For The Makhani Sauce

  • Heat a pan with 1 tbsp oil in a pan. Add the garlic and ginger. Quickly tip in the onions
  • Fry the onions, ginger and garlic till onions become soft and pink. Take care not to brown the onions.
  • Now add all spice powders along with salt and mix well.
  • Saute on low flame for 30 secs.
  • Tip in the chopped tomatoes and mix well.
  • Drain the water from the soaked cashews and add this to the tomatoes.
  • Cook the mixture till tomatoes are completely mushy.
  • Once done, switch off flame and let it cool.
  • Transfer the cooled mixture to a blender jar. Add 1/2 c milk to this.
  • Grind to a smooth mixture. If you are not sure about its smooth texture, run this mixture through a strainer and get rid of all lumps.
  • Set aside.

Cooking the Cauliflowers

  • Heat a tbsp butter and oil in a pan.
  • When hot, add the cauliflower and toss well. Cover and cook till cauliflower becomes brown around the edges. This takes roughly 5 to 6 mins.
  • Make sure to open the lid a couple of times and give it a good mix.
  • Once done, remove the florets and put the pan back on the flame.

Making The Gobi Makhani

  • Heat a tsp butter in the same pan.
  • Add 1 bay leaf. Once the bay leaf pops, add the cauliflower and mix well.
  • Now add the ground paste and mix well.
  • Keep flame to a low because this sauce burns fast. At this point, add a splash of water if you find the sauce sticking to the bottom. Mix well.
  • Now add 1/2 c milk and 1 tbsp ketchup. Mix well. Adjust consistency with 1/2 c water if the gravy is too thick.
  • Add 1 tsp sugar and mix well.
  • Simmer for 5 mins to allow the cauliflower to absorb all the flavors.

Rounding off our Gobi Makhani

  • We are going to add a restaurant touch to our Makhani.
  • Heat a tsp of oil in a pan.
  • Add 1 small onion chopped finely and 1/2 tsp kasturi methi.
  • Fry till onions turn pink and soft.
  • Add this to the simmering gravy.
  • Garnish with 1 tbsp coriander leaves and mix well.
  • Our silky smooth and buttery Gobi Makhani is ready to be served with Chapati, Naan or Phulkas.

Video

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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Mushroom Dum Biriyani Recipe +Video

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HOW TO MAKE MUSHROOM DUM BIRIYANI?

Mushroom Dum Biriyani-ย  Delicious soft chunks of button mushrooms marinated and slow cooked with long grained rice.

Mushroom Dum Biriyani

Mushroom Dum Biriyani is a delicious vegetarian biriyani that uses Indian spices like cardamom, mace and bay leaf for flavors and white button mushrooms in a marinade. Let us now see how to make this flavor packed Mushroom Dum Biriyani.

Elements of a good Biriyani include good quality rice, spices and meat or vegetables.

What rice can be used for making this Biriyani?

When you are slow cooking your Biriyani, Basmati rice works best because it has a flavor of its own.

These subtle flavors add a great taste to the Biriyani when done. So a good quality Basmati rice is recommended for making this Biriyani.

What are the spices used in this Mushroom Dum Biriyani Recipe?

I have used mace, bay leaf, cinnamon sticks, cloves and star anise for making the gravy along with spice powders like garam masala, red chili powder and coriander powder.

What is Dum cooking?

Dum cooking is nothing but slow cooking on low heat. In this Dum Biriyani, we use an iron tawa to do dum cooking. The heat of this tawa is what helps slow cooking the rice and other elements to perfection.

Caramelising onions:

Slice your onions thinly for caramelising them. The sweet and crunchy onions give a great flavor to not just this biriyani but any dum biriyani.

I have pan fried my onions in this recipe but you can also deep fry them in one cup of neutral flavored vegetable oil until crispy.

Why Mint and Coriander?

Both mint and coriander not only lend beautiful flavors to a biriyani but also help in better digestion. But make sure you dont use more mint than the quantity mentioned in the ingredients list.

What are the best accompaniments for Biriyani?

This is a very tricky thing to answer. Some like biriyani with raita and some with lemon pickle. And some enjoy their biriyani with dal or some paneer gravy. You can enjoy this biriyani with raita, dal or any gravy of your choice. Do check out the recipes for Mixed vegetable raita, and Dhaba style Dal Tadka .

This onion tomato gravy also pairs well with Biriyani.

Also check out our recipes forย Veg Dum Biriyani, A simple restaurant style peas pulao and a fantastic vegetable pulao.

Here s a video on how to make some delicious Mushroom Dum Biriyani. I have broken down the various elements of this biriyani into parts for easier understanding of beginner cooks.ย 

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Mushroom Dum Biriyani

Mushroom Dum Biriyani- Chunky pieces of white button mushrooms marinated and slow cooked along with spices and basmati rice
Prep Time15 minutes
Cook Time1 hour
Resting Time40 minutes
Total Time1 hour 55 minutes
Course: Main Course
Cuisine: Indian
Servings: 3
Author: anusha

Equipment

  • Pressure cooker
  • Pan

Ingredients

  • 1 cup Basmati Rice
  • 4 cups water
  • 1 piece bay leaf
  • 2 pieces green cardamom 2
  • 2 pieces cloves
  • Salt to taste

For The Marinade

  • 1/2 c smooth whisked yogurt
  • 220 g chopped white button mushrooms
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp Garam masala
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 tsp Screwpine water ( Pandan leaf extract) (Kewra Pani in Hindi)
  • 5 cloves peeled garlic
  • 3 numbers green chili
  • 1 tbsp chopped ginger

For Caramelised Onions

  • 3 largish red onions
  • 1 tbsp Oil
  • 1 tsp sugar
  • 1 tsp salt

For Saffron Milk

For The Herbs Layer

  • 2 tbsp finely chopped mint leaves
  • 2 tbsp finely chopped coriander leaves

For The Mushroom Gravy

  • 1 recipe marinated mushrooms
  • 1 medium red onion chopped finely
  • 10 numbers mint leaves chopped finely
  • 1 tbsp oil (any neutral flavored oil)
  • 1 tbsp ghee (clarified butter)
  • 1 piece bay leaf
  • 1 piece mace
  • 1 piece cinnamon stick (1 inch stick)
  • 2 pieces cloves
  • 1 piece star anise

For The Nuts Layer

  • 1 tsp ghee
  • 12 pieces cashews broken
  • 2 tbsp raisins

Instructions

Making the marinade

  • Pound the ginger, green chili and garlic to a paste in a mortar and pestle.
  • Combine yogurt, the pounded green chili-ginger-garlic mixture, red chili powder, coriander powder, garam masala, salt, turmeric powder and screwpine water in a bowl. Whisk well.
  • Add sliced mushrooms to this and toss well, making sure they are well coated with the yogurt mixture.
  • Cover and let sit in the fridge for 20 mins. Do not leave for longer because mushrooms release water.

Cooking the rice

  • Wash the rice under running water till water runs clear. Drain the water.
  • Add 4 c water to this and soak for 20 mins.
  • After 20 mins, drain the water used for soaking the rice and set the rice aside.
  • Combine the rice, 4 to 5 c of water, 1 bay leaf, 2 green cardamoms, 1 clove and salt in a deep pan.
  • Cook the rice till its 80% done. The rice should be done but have a crunch.
  • Drain the rice in a colander.
  • Discard the spices and set aside the rice.

Making the saffron infused milk

  • Heat 3 tbsp milk in a pan.
  • When its hot, add 4 to 5 strands of saffron and set aside.

Caramelising the onions

  • Heat a tbsp of oil in a pan.
  • Add sliced onions and toss well. Cook on low medium flame till onions turn pink.
  • Add 1 tsp salt and sugar at this stage. Mix well
  • Continue to fry the onions till golden brown. Takes 7 to 8 mins
  • Once done, set aside.

Frying the nuts and raisins.

  • Heat 1 tsp ghee and add the cashews. Turn heat to medium.
  • Fry them till they begin to turn golden.
  • At this stage, add the raisins and toss well. Wait for them to plump up.
  • Drain the cashew nuts and raisins and set aside.

Making the mushroom gravy

  • Heat a pan with 1 tbsp ghee and 1 tbsp oil.
  • Add 1 bay leaf, 1 mace, 2 green cardamoms,1 star anise, 1 cinnamon stick and 2 cloves. Wait for them to pop.
  • Once they pop, add chopped onions and mint leaves. Saute for 3 mins on medium flame until they onions are soft and pink.
  • Now add the marinated mushrooms and mix well.
  • Cook this mixture on medium flame, stirring often, until oil floats on the surface. Mushrooms will first release water. As and when we cook, the water will begin to reduce and the gravy will thicken. This process takes 10 mins. Adjust salt at this stage if required.
  • Set aside once done.

Layering the biriyani

  • Grease a heavy bottomed pressure pan with 1 tsp ghee.
  • Add 1/2 the cooked rice and spread to an even layer.
  • Next add 1/2 the mushroom gravy and spread to an even layer over the rice.
  • Now, add 1/2 the caramelised onions and spread evenly to a thin layer.
  • Now, sprinkle 1/2 of the finely chopped mint and coriander leaves over the onions evenly.
  • Next, add 1/2 the cashews and raisins and spread.
  • Now, drizzle 1/2 of the saffron infused milk in and around the biriyani.
  • Now repeat the layering process in the same way with the remaining portions of rice, gravy etc.

Cooking under dum

  • Heat an iron pan for 3 to 4 mins on low flame.
  • Cover the pressure pan with a piece of foil. Close the pan with the lid fitted with the gasket.
  • Now put the pressure pan on the heated tawa. Place a heavy object on the pan.
  • Continue to cook on lowest flame for 15 mins.

Mixing the layers

  • Once done, open the lid and peel off the foil.
  • Now, mix the layers up gently with a wooden ladle and fluff with a fork. Take care not to break the rice grains.
  • Serve hot with onion raita on the side.

Video

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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Thandai Recipe| Holi Recipes

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HOW TO MAKE THANDAI?

THANDAI- A COOLING AND REFRESHING DRINK WITH NUTS AND SEEDS.

thandai recipe

Thandai is a light and refreshing drink that is traditionally served during the Holi Festival. During that time, i made a video on making some Thandai but somehow, never got to post it on the blog.

Now that i m doing this 30 days of blogging that is inspired by reshkitchen, i decided to clear out my archives. And so, finally here i am, with the Thandai post. As a rule, poppy seeds (khus khus) is used in Thandai. But they are banned in Singapore and hence my version doesn’t have them.

thandai recipe

If you have access to khus khus, please use 1 tbsp of it along with the nuts while soaking. They give a beautiful flavor to the Thandai. If you don’t have dried rose petals, use fresh edible rose petals.

Here s the video for making Thandai

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If you are looking for more summer recipes, then explore our summer recipesย 

Recipe for Thandai:

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Thandai Recipe| Holi Recipes

Thandai- a light and cooling drink, traditionally served on Holi festival. Made with an assortment of nuts and served chilled.
Prep Time6 hours
Cook Time10 minutes
Total Time6 hours 10 minutes
Course: Beverage
Cuisine: North Indian
Servings: 4
Author: Anusha Praveen

Ingredients

  • Whole fat milk 2.5 c
  • Sugar 3 tbsp
  • Saffron strands a few
  • Dried Rose petals a few
  • Cashews 5
  • Almonds 5
  • Pistachios 5
  • Melon seeds 1 tbsp
  • Fennel seeds 1/2 tsp
  • Pepper corns 1 tsp
  • Cardamom pods 2 to 3
  • Gulkand rose petal jam 1.5 tbsp
  • Water 1 c
  • Saffron a few for garnish
  • Dried rose petals a few for garnish

Instructions

  • Soak the nuts and melon seeds in 1 c water for about 2 hours.
  • Infuse the saffron in 2 tbsp warm milk. Set aside.
  • Heat the milk and bring to a boil.
  • Add sugar and mix well.
  • Let cool completely.
  • While the milk cools, grind together the soaked nuts, seeds, gulkhand, fennel, pepper corns and cardamom adding 1/2 c water to a smooth paste.
  • Now, strain this mixture thoroughly.
  • Set aside the strained liquid.
  • Repeat the grinding again with the remaining 1/2 water and strain again.
  • Add to the previously strained liquid.
  • When the milk is completely cool, add the strained nut mixture, saffron infused milk and dried rose petals.
  • Mix well.
  • Chill in the fridge for about 4 to 5 hours.
  • Garnish with saffron and dried rose petals and serve.

Notes

Khus Khus (Poppy seeds) is used to make Thandai traditionally.
I do not have access to it here.
In case you do, use 1 tbsp khus khus along with the nuts while soaking.

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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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Peas Pulao | Matar Pulao

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HOW TO MAKE RESTAURANT STYLE PEAS PULAO?

RESTAURANT STYLE PEAS PULAO-  A SIMPLE AND HEARTY PULAO WITH TIPS TO MAKE IT JUST LIKE HOW THEY DO IN RESTAURANTS.

restaurant style peas pulao recipe

Restaurant style peas pulao recipe is exactly what it claims to be. I love Pulao. Nope. I m not a fan of biriyani. Pulao is my thing and i just need some yogurt to go with it. Luckily, everyone at home are fans too. So i make it very frequently.

restaurant style peas pulao recipe

When i began cooking, i realised that there is something missing in my pulao that the restaurant versions have. And there began my research. My then cook Bhavna Ben taught me a trick or two about making some fantastic restaurant style pulao and this peas pulao is her version.

Kewra Pani For Pulao

Before i begin, there are no substitutes for any of the ingredients mentioned here. Kewra pani is screw pine water. It s available in most Indian stores. Use good quality Basmati rice. I can swear by this. You can choose to open cook the pulao in a pan on the stove top too. Always fluff your pulao before serving. And add nuts and raisins, if any, only after its cooked.

restaurant style peas pulao recipe

Best Rice For Restaurant Style Pulao

While even short grained rice like Jasmine rice and Ponni may work well in making a basic homestyle Pulao, i highly recommend using long grained subtly flavored Basmati rice for that authentic restaurant taste.

Cooking Basmati Rice

Many people find cooking basmati rice tricky because it tends to turn to a mush very quickly. The trick to cooking Basmati perfectly lies in the timing.

If you want a fluffy pulao with grains separate, then  wash the rice multiple times until the water runs clear.

Then drain the water and soak it in enough water for about 20 mins. After soaking, discard all the water used for soaking. Add fresh water to the rice for cooking.

You should always cook Basmati rice for a short time and allow resting time for separate grains.

This simple but hearty pulao pairs well with navratna korma, shahi paneer, dhaba style dal or Paneer Takatak.

Here s a small video of this Restaurant style Peas Pulao that i shared on my Instagram feed:

Shall we now check how to make this simple Peas Pulao?

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Restaurant Style Peas Pulao Recipe

Restaurant style Peas Pulao- A simple and hearty pulao and tips on how to make it just the restaurant way. Pairs well with dal or curry.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Mains
Cuisine: Indian, North Indian
Servings: 3
Author: Anusha Praveen

Ingredients

  • Peas i used frozen 3/4 c
  • Basmati Rice 1 c and 4 tbsp
  • Onions 2 medium chopped finely
  • Ginger garlic paste 1 tsp
  • Mint leaves a few
  • Screw pine water kewra pani a splash
  • Salt to taste.
  • Ghee 1.5 tbsp
  • Green chili 2-3 slit
  • Bay leaf 1 torn
  • Cloves 2
  • Cardamom 2
  • Star anise 1 small
  • Mace flower 1 small
  • Cinnamon 1/4 inch stick
  • Cumin seeds a few

Instructions

  • Soak basmati rice in 2.5 c water for 20 mins.
  • Reduce soaking time if cooking in PC.
  • Once done, drain water. Set aside.
  • Heat a pan with ghee.
  • Add all whole spices and once fragrant, add ginger garlic paste.
  • Saute for 20 secs. Now add green chili and onions.
  • Fry till onions are pinkish and soft. Add mint leaves next and fry till they just wilt.
  • Add green peas next and fry for 1 min. Add salt and mix.
  • Now add soaked and drained rice, 2.5 c water and a splosh of the kewra pani.
  • Mix well. Transfer to an rice cooker and cook till done.
  • Fluff with a fork and serve hot.

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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Poondu Thokku Recipe| Garlic Thokku Recipe

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HOW TO MAKE POONDU THOKKU?

POONDU THOKKU-ย  A SPICY RELISH MADE WITH GARLIC AND SESAME OIL.

poondu thokku recipe

Poondu thokku is a spicy relish made with freshly peeled garlic cloves and sesame oil. This poondu thokku is a fantastic way to include garlic in your diet and is very helpful for those who have weight gain, cholestrol and flatulence.

I get freshly peeled garlic here. Every time, i go to the wet market, i see these peeled garlic in a vacuum package. And then i will wonder what to do with so much garlic as we aren’t big consumers of garlic.

Then a while back, the thought of making poondu thokku crossed my head. So here it is, a spicy, tangy and delicious thokku that goes well with just about anything from curd rice to dosa.

poondu thokku recipe

If you are looking for more thokku recipes, then do check out tomato thokku and onion thokku. Also, are you following me on instagram yet?

Here s a step by step pictorial on how to make poondu thokku:

First, peel the garlic after cleaning. Trim the edges. Set aside 1/3 of the garlic cloves. Now grind the remaining with dry red chilies to a coarse paste.

Once done, heat a pan with sesame oil. Once it s hot, pop the mustard seeds, add fenugreek seeds and hing. Now, add curry leaves and the whole garlic cloves.

 

Fry till the garlic begins to brown, add curry leaves and then add the ground garlic paste. Lower the heat. Mix well. You can see that the mixture begins to absorb the oil. Cook this for 10 -15 mins or till the mixture turns a light golden brown. Add turmeric powder, red chili powder and salt and mix well.

Now, add tamarind extract. Mix well. Let it simmer till raw smell of the tamarind goes away. Continue to cook til mixture becomes semi solid. Add jaggery. Mix well.

Continue to cook the mixture till oil begins to float on the surface.

Let cool.

Store in the fridge in a clean air tight container, preferably glass.

RECIPE FOR POONDU THOKKU

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Poondu Thokku Recipe| Garlic Thokku Recipe

Poondu thokku is a spicy and tangy relish made with garlic cloves. This makes a great accompaniment for Idli, dosa, curd rice and chapati. Stays well for 2 to 3 months if refrigerated.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Accompaniments
Cuisine: Indian
Servings: 10
Author: Anusha Praveen

Ingredients

  • Garlic cloves 200 g
  • Tamarind 20 g soaked in 3/4 c warm water.
  • Red chili powder 1/2 tsp
  • Turmeric powder 1 tsp
  • Hing a large pinch
  • Dry red chilies 6 to 8
  • Jaggery 1 tbsp
  • Salt to taste
  • Mustard seeds 1.5 tsp
  • Fenugreek seeds Methi 1 tsp
  • Curry leaves a few
  • Sesame oil 100 ml

Instructions

  • Clean and the peel the garlic. Set aside 1/3 of it. G
  • Grind the remaining with dry red chili to a coarse paste.
  • Once done, heat a pan with sesame oil.
  • Once it s hot, add hing and pop the mustard seeds and add the fenugreek seeds.
  • Now add the whole garlic cloves.
  • Fry till the garlic begins to brown and then add add curry leaves and the ground garlic paste.
  • Lower the heat. Mix well. You can see that the mixture begins to absorb the oil.
  • Add red chili powder, turmeric powder and salt.
  • Cook this for 10 -15 mins or till the mixture turns a light golden brown.
  • Now, add tamarind extract. Mix well.
  • Let it simmer till raw smell of the tamarind goes away.
  • Once done, add jaggery, mix well.
  • Continue to cook the mixture till oil begins to float on the surface.
  • Once done, let cool.
  • Store in a clean air tight glass jar in the fridge.

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Karnataka Style Mandakki Ogarane Recipe| Pori Upma

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HOW TO MAKE MANDAKKI OGARANE (PORI UPMA)?

MANDAKKI OGARANE- A NORTH KARNATAKA SPECIAL DISH USING PUFFED RICE.

Mandakki Ogarane Recipe

Mandakki Ogarane is a Uttara Karnataka (North Karnataka) special dish that uses Puffed rice which Pori in Tamil and Murmura in Hindi. Some people call this Kadale Puri usili while some call it Sushila. But however you want to call it, this humble mandakki ogarane is a revelation.

Mandakki Ogarane Recipe

This is eaten in different ways in Karnataka. And i have our own version, replete with sev et al. Some people add powdered roasted gram dal (puttani/ pottu kadalai) to this. This is especially done if you soak your Mandakki for a long time and they become mushy. Skip this step if your Mandakki is not soggy.

If you are looking for more breakfast recipes, then check out all our recipes under the breakfast category.

Here s a small video from my Instagram profile on how to make Mandakki Ogarane:

Recipe For Mandakki Ogarane (Pori Upma)

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Karnataka Style Mandakki Ogarane Recipe| Pori Upma

Mandakki Ogarane is a stir fry or upma made with Puffed rice (Pori/ Murmura). It makes a filling breakfast. Serve a light juice or fruit salad on the side to make it a complete meal.
Prep Time7 minutes
Cook Time8 minutes
Total Time15 minutes
Course: Mains
Cuisine: Karnataka
Servings: 3
Author: Anusha Praveen

Ingredients

  • Puffed rice murmura, mandakki, Pori 4 c
  • Onion 2 largish chopped finely
  • Tomato 1 chopped finely.
  • Green chili 5 chopped finely
  • Curry leaves a few.
  • Peanuts 3 tbsp
  • Turmeric powder 1 tsp
  • Oil 1.5 tbsp
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Coriander leaves for garnish
  • Lemon juice for serving
  • Sev for garnish

Instructions

  • Wash the Mandakki in running water and drain completely in a colander.
  • Do not soak it in water.
  • Heat a pan with oil.
  • Fry the peanut till golden first and drain.
  • Next, pop the mustard seeds and add urad dal.
  • When dal begins to brown, add onion, green chili and curry leaves.
  • Fry till onions become pink and soft. Now add chopped tomatoes, turmeric powder and salt.
  • Check for seasoning before you add salt because most Puffed rice( Mandakki) come salted.
  • Mix well.
  • Now add the washed pori and peanut to the pan. Mix well.
  • Garnish with coriander leaves and add the lemon juice. Mix well.
  • Garnish with sev and serve hot.

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Bendakaya Palli Vepudu Recipe| Okra Peanut Fry

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HOW TO MAKE BENDAKAYA PALLI VEPUDU?

Bendakaya Palli Vepudu- Andhra style Okra and peanut fry. Pairs well with rice.

 

Bendakaya Palli Vepudu Recipe

Bendakaya Palli Vepudu in Telugu simply translates to Okra Peanut fry in English. Vepudu in Telugu means fry. Now, whoever thought of adding some roasted peanuts to fried okra is nothing short of a culinary genius.

The fat and the crunch of the peanuts balance the texture of the soft slimy okra in Bendakaya Palli Vepudu. This makes it just perfect to mix into some hot rice and ghee. Yes. In our house, we have the habit of mixing our poriyal or thoran or fry with rice and ghee for the first course of the meal.

Bendakaya Palli Vepudu Recipe

And this crunchy okra vepudu is also a great side for dishes like raw mango dal and Dosakaya pappu.

Also, for more such recipes, follow me on instagram by clickingย  here
Some tips to make non slimy and non sticky Okra:

Wash, wipe and dry the okra well before slicing.

Never cook okra covered. The steam traps moisture which in turn makes okra stickier.

Always, add salt to any okra based dish only after it s thoroughly cooked and you can see no more slime.

Adding a tsp of yogurt, tamarind extract or lemon juice reduces the slimy texture.

In a tomato based okra dish like bindi do pyasa, fry the okra separately first and then add to the gravy later.

Here s a small video tutorial on making Bendakaya Palli Vepudu:

Recipe for Bendakaya Palli Vepudu:

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Bendakaya Palli Vepudu Recipe| Okra Peanut Fry

Bendakaya Palli Vepudu is a simple Andhra style Okra (Lady's finger) and peanut fry. This pairs well with rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sides
Cuisine: Andhra
Servings: 3
Author: Anusha Praveen

Ingredients

  • Bhindi 250g sliced thinly.
  • Onion 2 small chopped finely.
  • Garlic cloves 2 minced.
  • Roasted peanuts 2 tbsp crushed coarsely.
  • Oil 1. 5 tbsp.
  • Cumin seeds 1 tsp.
  • Hing a large pinch.
  • Turmeric powder 1/2 tsp.
  • Red chili powder 1 tsp.
  • Coriander cumin powder 1 tsp.
  • Salt to taste.
  • Coriander leaves for garnish.

Instructions

  • Dry Roast the peanuts in a microwave or oven. I had roasted peanuts ready in my case.
  • Heat oil in a pan. Crackle the cumin seeds, add hing and garlic.
  • Once garlic turns light brown, add onions and fry till translucent.
  • Turn the flame down and add turmeric, red chili powder, coriander cumin powder mix well.
  • Cook for a min.
  • Add sliced okra and mix well. Cook till okra begins to brown around the edges and becomes limp. Now add salt and mix well.
  • Make sure all the slime is gone before you add salt.
  • This takes around 5 to 6 mins on medium flame.
  • Once done add crushed peanuts and mix well. Garnish with coriander leaves.

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Pineapple Pulissery Recipe| Kerala Style Pulissery

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Step by step guide to make Kerala style Pulissery with pineapple.

Pineapple Pulissery Recipe

Pineapple Pulissery is a traditional Kerala based dish that is served as a part of the Sadya. Sadya means feast in Malayalam and it is an elaborate affair which has at least 15 dishes. A sadya is usually prepared during festive occasions like Onam and Vishu. This pulissery is made usually with whatever fruit is in season. So summers are meant for Mambazha pulisseri and when mangoes are not in season, then nendram banana or pineapple is used.

I have a fondness for Pineapple. I cant eat it as is. It gives me an itchy tongue. But i love it when it s cooked. So i scour for recipes that use pineapple in cooked form. I have eaten this in a Kerala restaurant based in Baroda.

Pineapple Pulissery Recipe

And suddenly, just like that, one day, I had this ginormous craving to eat this withย  rice and pappadam. When i get a craving, i do not dismiss it casually. So, i made some pineapple pulissery and it so happened that the in house midget enjoyed it.

What sort of pineapple to use in this recipe?

Choose a pineapple that is not too ripe or too raw. The pineapple should be slightly tangy with a dominant sweet taste. Canned or preserved pineapple will not work well for this recipe.

Choosing yogurt:

Using slightly tangy yogurt. The tang of the yogurt, the sweetness of the pineapple and the fresh and delicate coconut flavors come together like symphony in this gem of a recipe.

What to pair my pulissery with?

This recipe which is very similar to mor kuzhambu

It is best eaten with hot rice and papadam.

If you are looking for more pineapple recipes, then check out pineapple smoothie, pineapple kesari and pineapple rasam.

Watch how to make Pineapple Pulissery aka Pineapple mor kuzhambu here:

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Pineapple Pulissery Recipe| Kerala Style Pulissery

Pineapple Pulissery is a sweet and sour yogurt and pineapple curry. It pairs well with rice and pappadam. This Pulissery is a part of the traditional Kerala Sadya
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Mains
Cuisine: Kerala
Servings: 4
Author: Anusha Praveen

Ingredients

  • Pineapple chunks 1 c
  • Water 3/4 c
  • Turmeric powder a tsp
  • Red chili powder a tsp
  • Salt to taste
  • Thick and sour yogurt 1 c
  • whisked thoroughly.
  • Sugar 1 tsp
  • To grind together -
  • Fresh grated coconut 1/2 c
  • Garlic 1 clove
  • Green chili 1
  • Cumin seeds a tsp
  • Shallot 1
  • For tempering -
  • Coconut oil 2 tsp
  • Shallots 4 sliced thinly
  • Dry red chili 1
  • Curry leaves a few
  • Mustard seeds a tsp
  • Fenugreek seeds a tsp

Instructions

  • Combine pineapple and water in a pan.
  • Cook till pineapple is soft.
  • Add turmeric powder and chili powder. Mix well.
  • Grind all ingredients under to grind to a smooth paste, adding 1/2 c water.
  • Add ground paste to the pan and mix well. Simmer for 3-4 mins.
  • Now add sugar and salt. Mix well.
  • Immediately add whisked yogurt and mix well.
  • Simmer on low flame for 2 mins.
  • Once done, switch off flame.
  • Heat another small pan with coconut oil.
  • Pop the mustard seeds and add Fenugreek seeds.
  • Add the shallots, curry leaves and dry red chilies.
  • Once shallots begin to brown and are soft, add tempering to the curry and mix well.

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Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Methi Pulao Recipe| TIPS TO MAKE BITTER FREE METHI

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HOW TO MAKE METHI PULAO?

Methi Pulao- A light and flavorful dish with rice and fenugreek greens. Also learn how to make Methi bitter free.

Methi Pulao Recipe

Methi Pulao is a fantastic way to include Fenugreek greens in your diet. This gluten free rice dish is chock full of nutrients and does not need much to complement it other than some chips and cooling raita.

Methi Pulao Recipe

If i have to pick a favorite greens, then it has to be fenugreek greens first. They are flavorful, elevate the dish to the next level and nutrient dense. They are also diabetic friendly. But yes, cleaning them is a pain.

I make methi pulao whenever i find them fresh. What puts off many people from Methi is the bitter taste. To get rid of the bitterness effectively, clean, wash, chop finely and soak them in salted water for 30 mins. Then squeeze them dry with your hands and proceed to use.

If you are looking for more methi recipes, then check out recipes for methi dal, methi malai matar and methi thepla.

This is a small video on making Methi Pulao. This was shared on Instagram too. For more such one min videos, please follow me on Instagram.

Methi Pulao Recipe

Recipe For Methi Pulao

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Methi Pulao Recipe| TIPS TO MAKE BITTER FREE METHI

Methi Pulao- a fragrant rice made with fresh fenugreek greens and mild spices. Pairs well with a raita and chips by the side.
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Mains
Cuisine: Indian
Servings: 3
Author: Anusha Praveen

Ingredients

  • Basmati Rice 1 c washed till water runs clear and soaked in 2 c water for 20 mins
  • Onion 3/4c chopped finely
  • Garlic 2 cloves chopped finely
  • Ginger 1/2inch piece chopped finely
  • Green chili 2 chopped finely
  • Methi leaves cleaned and picked 300g chopped finely
  • Coriander powder red chili powder, garam masala 3/4 tsp each
  • Turmeric powder 1/2 tsp
  • Salt to taste
  • Bay leaf cloves, star anise, Cardamom 1 each
  • cinnamon stick 1/2inch piece
  • Cumin seeds 1 tsp
  • Ghee or oil 1 tbsp
  • Cashews a few broken

Instructions

  • Chop the onion, garlic, green chili and ginger finely. Alternatively, chop them all together in a chopper.
  • Wash the methi leaves and let it drain thoroughly in a colander.
  • Immerse this in salted water for 20 mins. Once done, drain and squeeze thoroughly. Set aside
  • Heat a pan with oil or ghee.
  • Add all whole spices and once they begin to crackle, add the onion, ginger, garlic, green chili and mix well.
  • Saute till onions begin to brown.
  • Now add all spice powders and mix well.
  • Immediately, add the methi leaves and mix well.
  • Add salt at this stage.
  • Mix and let it cook till the methi is wilted.
  • Drain the soaked rice and add it to the pan.
  • Mix well. Add 2 cups of water.
  • Now, you can either transfer this to an electric rice cooker and cook till done and continue to cook in the pan till water is absorbed and rice is tender and fluffy.
  • Once done, roast the cashews in some oil or ghee and add to the pulao.
  • Fluff gently with a fork and serve hot.

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Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Strawberry Orange Cooler Recipe

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HOW TO MAKE STRAWBERRY ORANGE COOLER?

STRAWBERRY ORANGE COOLER- A REFRESHING DRINK WITH FRESH STRAWBERRIES AND ORANGE

strawberry orange cooler

This Orange strawberry cooler has both my favorite fruits. This refreshing drink makes a great welcome drink for a party and packs a punch in terms of nutrition too. This recipe uses fresh fruit, maple syrup and mint. You can choose any other sweetener and try a different combination of herbs too.

strawberry orange cooler

My daughter is going through a “Strawberry is the only fruit on the face of the earth” phase. But i believe otherwise and so i m always looking for ways to add other fruits to her diet. Luckily for me, the girl enjoys drinking colorful juices and smoothies. Needless to say, this cooler is a frequent beverage in my house now.

If you are in a hurry and you dont have fresh oranges on hand, then you can use store bought orange juice too, though i wont recommend this. Also, try using dried lavender or basil in place of mint for a different flavor.

If you are looking for more summer recipes, then check out mango lemonade, mango kiwi smoothie, iced tea, peach lemonade and lychee granita.

Recipe For Strawberry Orange Cooler

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Strawberry Orange Cooler Recipe

Strawberry Orange Cooler is a refreshing drink made with fresh fruit. This makes a great welcome drink for parties
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: International
Servings: 2
Author: Anusha Praveen

Ingredients

  • Orange Juice 1 c or Oranges 4 to 5
  • Strawberries 10 hulled and chopped
  • Maple syrup 1 tbsp
  • Mint leaves 2 to 3
  • Orange blossom water 1 tsp optional
  • Ice cubes to serve

Instructions

  • Juice the oranges.
  • Add hulled strawberries and orange juice along with maple syrup, mint leaves and orange blossom water to a blender.
  • Blend to a smooth puree.
  • Add 1 c of water to this.
  • Blend again.
  • Strain and serve over ice cubes

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Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

How To Make Non Sticky Soft Sabudhana Kichdi

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HOW TO MAKE NON STICKY SOFT SABUDHANA KICHDI?

SABUDHANA KICHDI- GET ALL THE TIPS AND TRICKS TO MAKE THE SOFTEST NON STICKY SABUDHANA KICHDI

Non sticky sabudhana kichdi

 

Nonsticky soft sabudhana kichdi is many people’s desire on a fasting day (vrat). Sabudhana kichdi is a staple on vrat days. This is because of many reasons. Grains and cereals are not allowed on vrat days. Sabudhana is not a grain or a cereal and keeps you full for a long time.

Also, sabudhana kichdi is a very good example of the perfect combination of carbs and proteins. The sabudhana provides the carbs and the peanuts, the proteins. Non sticky soft sabudhana is a family favorite in my house.

The little minion calls it the ball upma and enjoys it with a dash of lemon. The husband and i relish it with yogurt or a drizzle of ghee. This post is all about how to get that non sticky soft sabudhana right. I have learned a few things on this from many people over the years and i m sharing all of them here.

Non sticky sabudhana kichdi

Shall we now check how to make Non sticky soft sabudhana kichdi step by step?

Soaking the sabudhana- It is very important to soak the sabudhana in the right amount of water for the right amount of time. If your sabudhana is old, then the soaking time will be longer. And it wont be very soft. Try to buy and use fresh sabudhana.

Add 2 c of sabudhana to a bowl. Add water just enough to cover it and let it soak for 4 hours. I used about 1/2 c water here.You will see that the sabudhana has puffed up and become soft after soaking.

Non sticky sabudhana kichdi

Once done, dry roast the peanuts in a pan till crunchy and the peel easily comes off. Let cool. Add this to a blender and using the pulse mode, make a coarse mixture. Add the powdered peanuts to the sabudhana and mix well.

Now, heat a pan with ghee or oil. Again, many people think that more oil will give non sticky sabudhana.ย  This is not the case. You dont need more than 2 tbsp oil or melted ghee to make non sticky soft sabudhana kichdi. Add the cumin seeds and once they crackle, add green chilies. Toss for a min. You can add boiled, peeled and cubed potatoes at this stage and fry for a min. Then proceed to the next step. I didn’t have potatoes this time. So skipped it.

Now, add the sabudhana peanut mixture to this. Mix well. Cook covered on medium flame for about 5 mins. Once done, you will notice that the pearls are transparent. At this stage, add the sugar and salt and mix well. Cook for a min more.

Now, for the soft sabudhana kichdi, sprinkle 1 tbsp milk over the sabudhana and mix well. Close and cook for 2 min.ย  Adding milk is important to get soft sabudhana. But dont add more than the mentioned amount. If you add more, the kichdi will become soggy.

Open, fluff and serve hot.

Non sticky sabudhana kichdi

Here is a slo-mo video of the non sticky soft sabudhana kichdi that i shared on instagram a while back. This version has potatoes and turmeric too!

Recipe For Non sticky Soft Sabudhana Kichdi

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How To Make Non Sticky Soft Sabudhana Kichdi

Non sticky soft sabudhana kichdi is a delight that can be enjoyed on vrat days and other days alike. This is a filling protein rich dish that pairs well with yogurt.
Prep Time4 hours 10 minutes
Cook Time12 minutes
Total Time4 hours 22 minutes
Course: Mains
Cuisine: Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Sabudhana 2 c
  • Water 1/2 c
  • Milk 1 tbsp
  • Peanuts 3/4 c roasted
  • Oil or ghee 1 tbsp
  • Cumin seeds 1 tsp
  • Green chili 3 to 4 chopped
  • Sugar 2 tsp
  • Salt to taste

Instructions

  • Soak sabudhana in just enough water to cover it for 4 hours.
  • After soaking, the pearls would have become soft and puffed up.
  • Dry roast the peanuts in a pan or in the microwave.
  • Let cool.
  • Pulse to a coarse powder in a blender.
  • Mix this powder with the soaked sabudhana. Set aside.
  • Heat a pan with oil or ghee.
  • Crackle the cumin seeds and add the green chilies.
  • Add the peanut-sabudhana mixture to the pan and mix well.
  • Cover and cook on medium flame for 5 mins.
  • Once done, you can see that the pearls are transparent.
  • Now, add salt and sugar.
  • Mix well and cook for 1 to 2 mins.
  • Once done, sprinkle the milk on the sabudhana like you would sprinkle water.
  • Mix well.
  • Cover and cook for 1 min.
  • Open, fluff and serve hot.

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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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Veg Dum Biriyani

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HOW TO MAKE VEG DUM BIRIYANI?

VEG DUM BIRIYANI- A MIXED VEGETABLE LAYERED BIRIYANI RECIPE

veg dum biriyani

Vegetable Dum Biriyani is the closest a vegetarian can get to eating a good biriyani. Before we begin this beautiful process of making biriyani, let s all talk about Dum. Cooking something on slow flame for a long while, all the while subjecting the dish to heavy weight can be called as dum cooking.

veg dum biriyani

The techniques of dum cooking have evolved and changed according to the availability of time, resources and energy levels of the person making the biriyani. So that s Dum for you. I made this veg dum biriyani last weekend for my cousin.

Making veg dum biriyani can be broken down in to a few easy steps-

Marinate the veggies- Wash and chop all veggies in to equal sizes. Bite size works best. In a bowl, add thick fresh yogurt, 1.5 tsp each of coriander powder,red chili powder, garam masala and turmeric powder. Add salt. Mix well using a whisk. Add the veggies to this and mix well ensuring that the mixture coats all veggies. Let this rest for about an hour.

Saffron milk- Heat the milk in a pan. Add a few strands of saffron to this. Switch off flame. Set aside.

veg dum biriyani

Cooking the rice- Wash good quality Basmati rice under running water till water runs clear. Now soak this in about 4 to 5 c of water for a good 20 mins. Once done, drain and place in a pan along with 6 to 8 c of water, a bay leaf, cloves, cardamom, a few strands of saffron and shah jeera. Add enough salt. And cook the rice till it is 80% done. The rice should be tender and yet must have a crunch. At this stage, remove from fire and drain the rice thoroughly. Cover and set aside.

Frying the onions- While the rice cooks, heat a pan with oil. Add the sliced onions and fry them till golden brown. Drain and set aside.

Frying the nuts and raisins- Heat a pan with ghee and add broken cashews and fry till golden. Drain and add the raisins to the same pan. Fry till the raisins plump up. Drain and set aside.

Prepping the herbs- chop coriander leaves and mint leaves finely. Set aside

Cooking the veggies- Make a paste of ginger and garlic using a mortar and pestle. Heat a pan with ghee. Add the whole spices and the ground ginger and garlic paste. Saute for 2 mins on low flame. Now add the onions and fry till pink and soft. Once done, add the marinated veggies along with salt. Cook till the veggies are half cooked. Once done, remove from flame.

Assembling the biriyani- When you have all the components ready, it s time to assemble the biriyani and cook it. Grease a 3 liter Pressure cooker with ghee. Add 1/2 of the vegetable mixture. This is the first and the bottom most layer. Now add 1/2 the rice and spread it evenly over the vegetable layer. Next add 1/3 the fried nuts and raisins. Top with 1/3 of the fried onions. Finally add 1/3 of the chopped herbs. Now repeat the same with the remaining vegetables, rice and other components.

Cooking in Dum- Once done, cover the top with a aluminum foil. I ran out of foil and so used a parchment paper sheet. Close the cooker with the lid but do not use the gasket. Heat a thick heavy tawa ( Preferably cast iron).Place the cooker on the tawa, reduce the flame to lowest. Now, place the heaviest object you can find in your kitchen on the cooker. Let this cook, undisturbed for 20 to 25 mins.

veg dum biriyani

Final touches- Once the biriyani is done, open and add the remaining onions, nuts,raisins and herbs. Mix gently with a wooden ladle. Serve with raita.

If you are looking for more rice recipes then check out TN style vegetable biriyani, Bengali vegetable pulao and paneer fried rice.

veg dum biriyani

Recipe For Veg Dum Biriyani

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5 from 1 vote

Veg Dum Biriyani

Veg dum biriyani is a delicious biriyani made with assorted and marinated vegetables. Tastes best when eaten with Raita and papad.
Prep Time40 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Course: Mains
Cuisine: Indian
Servings: 5
Author: Anusha Praveen

Ingredients

  • Onions 2 chopped finely
  • Ginger 1/2 inch piece chopped finely
  • Garlic cloves 4 chopped roughly
  • Garam masala or biriyani masala 1 tsp
  • Whole spices-
  • Mace flower 1
  • Cinnamon stick 1/2 inch piece
  • Cloves 2
  • Cardamom 2
  • Bay leaf 1
  • Saffron strands a few
  • For the marinade-
  • Mixed vegetables 1 c Broccoli, cauliflower, carrot, beans and green peas washed and chopped into pieces
  • Thick fresh yogurt 1/2 c
  • Coriander powder 1 tsp
  • Red chili powder 1 tsp
  • Garam masala 1 tsp
  • Turmeric powder 1 tsp
  • Salt to taste
  • For the rice-
  • Basmati rice 1.5 c
  • Water 6 c
  • Bay leaf 1
  • Cardamom 1
  • Shahjeera 1/2 tsp
  • Saffron strands a few
  • For the fried onions-
  • Onions 4 sliced thinly
  • Oil for deep frying
  • For Garnish-
  • Cashews 10-15 broken
  • Raisins a handful
  • Ghee 1 tbsp
  • Other ingredients-
  • Coriander leaves 1/2 c chopped finely
  • Mint leaves 1/2 c chopped finely
  • Oil/ghee 2 tbsp
  • Salt to taste

Instructions

  • Whisk yogurt in a bowl and add spice powders mentioned under the marinade list. Add salt and mix well.
  • Add the chopped veggies and mix well.
  • Let it rest for an hour.
  • In the meanwhile, wash the rice thoroughly till water runs clear.
  • Soak this for 20 mins.
  • Place the rice and 6 c water along with a bay leaf, cardamom, a few strands of saffron , shahjeera and salt in a big wide bowl.
  • Cook the rice till 80% done. The rice must have a slight crunch to it.
  • Drain the rice and set aside.
  • Grind the garlic and ginger in a mortar and pestle until it resembles a paste.
  • Heat a pan with oil for deep frying the onions.
  • Add the sliced onions and fry till golden.
  • By now, the veggies would be ready.
  • Heat the same pan in which you cooked the rice.
  • Add a tbsp ghee and once hot, fry the cashews and raisins till cashews are golden and raisins are plump. Drain and set aside.
  • In the same pan, add remaining ghee and once hot, add the mace flower,cardamom, cinnamon, cloves, bay leaf and star anise.
  • Once the spices begin to brown, add the ginger garlic paste.
  • Saute till the raw smell goes away.
  • Now add finely chopped onions and fry till pink and soft.
  • Now add garam masala or biriyani masala.
  • Saute for 20 secs.
  • Add the marianted veggies mixture and mix well.
  • Cook till veggies just become tender.
  • Remove from flame.
  • Now, grease a 3 liter small pc with ghee.
  • Layer 1/2 the veggies mixture evenly.
  • Now add 1/2 the cooked rice and layer evenly.
  • Next add 1/3 of the nuts and raisins.
  • The next layer will 1/3 of the chopped mint and coriander.
  • Pour 1/2 the saffron milk mixture evenly over this.
  • Now repeat with the remaining ingredients.
  • Once done, place a thick bottomed tawa on flame and heat.
  • Place a aluminum foil over the top of the Pressure cooker and cover it with the lid without the gasket.
  • Place the cooker on the tawa.
  • Now place a heavy object on the cooker and cook on medium flame for 20 mins.
  • Once done, remove and gently mix using a wooden ladle.
  • Serve with raita.

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Idli Milagai Podi Recipe

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HOW TO MAKE IDLI MILAGAI PODI?

IDLI MILAGAI PODI- IDLI PODI, A FRESH ROASTED AND GROUND ACCOMPANIMENT

Idli milagai podi

Idli milagai podi or molaga podi or idli podi is an everyday staple at most Tamil speaking homes. The idli podi comes as a big rescue option when there s no chutney or sambar for that day s dosa and idli quota. There are many versions of Idli milagai podi like many south Indian recipes. This is my version.

Idli milagai podi

Idli milagai podi is best enjoyed with sesame oil. But there are some people, like me, who enjoy mixing it with coconut oil or melted ghee too. This is a very straightforward recipe and there is only one thing to remember to get that amazing Idliย  podi.

Remember to roast the dals on low heat till they are golden. If you increase the heat, then the dals will be burnt quickly or roasted unevenly. This will not give a good flavor in your Idli podi.

If you are looking for more accompaniments for Idli and dosa, then check out coconut garlic chutney, vegetable kurma, tomato thokku

Idli milagai podi

Shall we now check the video on how to make Idli Milagai Podi?

Recipe For Idli Milagai Podi

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Idli Milagai Podi Recipe

Idli Milagai Podi or idli podi or idli molaga podi is an accompaniment for idli and dosa. This is best enjoyed with sesame oil.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Accompaniment
Cuisine: Tamil
Servings: 1 cup
Author: Anusha Praveen

Ingredients

  • Urad dal 1 c
  • Channa dal 1/4 c
  • Black sesame seeds 1/3 c
  • Dry red chilies 18-20
  • Curry leaves a handful
  • Salt to taste.
  • Sesame oil 2 tsp
  • Perungayam hing/asafoetida a fat pinch

Instructions

  • Roast urad dal in a tsp of oil till golden.
  • Remove and transfer to a plate.
  • Now add another 1/2 tsp of oil add channa dal and once it becomes golden, add sesame seeds. When the sesame seeds begin to pop, add curry leaves and roast till they wilt.
  • Remove and transfer to a plate.
  • Now add the remaining oil and once hot, the dry red chilies.
  • Fry for a min or two. Remove on a plate. Let cool.
  • Grind to a slightly coarse powder with salt and asafoetida. Store in an airtight jar.

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Varutharacha Kuzhambu Recipe

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HOW TO MAKE VARUTHARACHA KUZHAMBU?

VARUTHARACHA KUZHAMBU- A TRADITIONAL KUZHAMBU MADE WITH FRESHLY GROUND SPICES

varutharacha kuzhambu

Varutharacha Kuzhambu simply means a kuzhambu made by roasting and grinding. A traditional south Indian sambar uses toor dal and the vatha kuzhambu does not use any coconut or dal or freshly ground spices. This varutharacha kuzhambu is somewhere in between.

varutharacha kuzhambu

I do not make this kuzhambu very often because it needs a lot of coconut. I m basically lazy when it comes to this buying, breaking, scraping and storing the coconut. So i steer clear of recipes that call for coconut. But i make an exception for varutharacha kuzhambu, especially when it s made with pumpkin.

Eggplants and drumsticks also taste good in this simple yet flavorful kuzhambu.

varutharacha kuzhambu

If you are looking for more such traditional kuzhambu recipes, then check out dhania kuzhambu, narthangai kuzhambu, milaguย kuzhambu and ennai kathrikai kuzhambu.

Shall we now check the video on how to make Varutharacha Kuzhambu?

Recipe For Varutharacha Kuzhambu

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Varutharacha Kuzhambu Recipe

Varutharacha Kuzhambu is a traditional kuzhambu preparation made with freshly roasted and ground spices. Pairs well with rice, appalam
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sides
Cuisine: Tamil
Servings: 4
Author: Anusha Praveen

Ingredients

  • Pumpkin 200g cubed.
  • Tamarind one small gooseberry sized soaked in 1.5 c warm water and made into an extract.
  • Mustard seeds a tsp
  • Curry leaves a few
  • Oil 2 tsp.
  • Salt to taste
  • Turmeric powder 1 tsp.
  • Hing perungayam a pinch.
  • To roast and grind-
  • Urad dal 2tsp
  • Channa dal 1 tsp
  • Coriander seeds 2 tsp
  • Fenugreek seeds 1/2 tsp
  • Dry red chili 5-6
  • Fresh grated coconut 1/2 c packed.
  • Oil 1 tsp

Instructions

  • Heat a pan with a tsp of oil.
  • Add the ingredients mentioned under the roast and grind one by one and fry till dals turn golden. Add coconut in the last, bring down flame to the lowest and fry till coconut becomes light brown. Let cool and grind to a smooth paste adding 1/2 c water.
  • Set aside.
  • Heat the same pan with 2tsp oil.
  • Pop the mustard seeds, add urad dal and curry leaves.
  • Add a pinch of hing too. Now add the pumpkin bits and saute for a min.
  • Add tamarind extract and turmeric next along with salt.
  • Simmer till raw smell of the tamarind goes away. Takes 4-5 mins.
  • Once done, add ground paste mix well and allow to simmer till the kuzhambu thickens a bit.

Notes

Please note that i forgot to add turmeric while adding tamarind and hence added later. Also, many do not add hing and turmeric to this kuzhambu but i like hing flavor and also the color of the kuzhambu without turmeric is not very appealing. So i add turmeric. Feel free to skip.

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Restaurant Style Vegetable Fried Rice Recipe

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HOW TO MAKE RESTAURANT STYLE VEGETABLE FRIED RICE?

RESTAURANT STYLE VEGETABLE FRIED RICE- INDO CHINESE RICE RECIPE WITH VEGGIES.

restaurant style vegetable fried rice

Restaurant style vegetable fried rice or veg fried rice is something most moms aspire to make at home. Even though we all know that it is just rice and veggies tossed together, the taste is different when we make it at home.

restaurant style vegetable fried rice

If most of you are going to think that it s AjinoMoto or the taste maker, then it certainly is not the answer. The building blocks of a legitimate restaurant style vegetable fried rice are- cold and leftover rice, rice cooked just till done, finely chopped veggies, celery and seasoning.

Yes. That s it. No sauces. No tastemaker. Just these are enough to make some truly restaurant style vegetable fried rice at home.

restaurant style vegetable fried rice

Shall we now check out the video on how to make Restaurant style veg fried rice?

In the above video, i have used a batch of freshly cooked rice which i let cool before adding it to the pan. If you are in a hurry like me and do not have any leftover rice on hand, then you can do this too. But the key is to let it cool completely by spreading it out on a plate.

While Basmati rice works well in most cases, short grain varieties like Hom Mali add a unique flavor to the recipe. But because Indian restaurants use Basmati rice, i have used the same.

restaurant style vegetable fried rice

If you are looking for more Indo -Chinese Recipes, then check out Paneer Fried Rice, Egg Fried Rice, Vegetables In Hot And Sweet Sauce

Recipe For Restaurant style Vegetable Fried Rice

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5 from 1 vote

Restaurant Style Vegetable Fried Rice Recipe

Restaurant style vegetable fried rice is a kids' favorite dish which uses rice and mixed veggies. Pairs well with Indo Chinese style stir fries.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Mains
Cuisine: Indo Chinese
Servings: 4
Author: Anusha Praveen

Ingredients

  • Basmati rice 1.5 c washed thoroughly and soaked for 20 mins in lots of water.
  • Onion 1 largish chopped finely.
  • Mixed veggies 2 to 3 c chopped finely i used carrot, beans, snow peas and different color of bell peppers
  • Spring onion whites 2-3 tbsp
  • Spring onion greens 1 tbsp
  • White pepper powder 1 tbsp
  • Salt to taste i used 3 tsp approximately
  • Neutral flavored oil 2 tbsp
  • Celery stalks 2 tbsp chopped finely. I didn't have them. So i used 1 tbsp dried celery leaves.

Instructions

  • Place the rice in a wide wok along with about 6 c of water and 2 tsp salt.
  • Cook rice till 90% done.
  • Drain the rice once done, spread on a plate and let cool.
  • Alternatively, you may use 4 c of cooked rice that is a day old for this recipe.
  • Once the rice cools down, heat the same wok with oil.
  • Add onions along with spring onion whites and cook till onions become soft.
  • Add the remaining veggies and saute on high flame for 2-3 mins. The objective is to retain the crunch of the veggies.
  • Once done, add salt and white pepper powder. Mix well.
  • Add celery and mix. Now add the cooked rice and gently mix.
  • Garnish with spring onion greens. Serve hot.

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Vazhaipoo Kuzhambu Recipe

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HOW TO MAKE VAZHAIPOO KUZHAMBU?

VAZHAIPOO KUZHAMBU- TANGY KUZHAMBU WITH BANANA BLOSSOM

vazhaipoo kuzhambu

Vazhaipoo kuzhambu is like a kuzhambu made in heaven. The flavors in this kuzhambu come together so beautifully. This kuzhambu is a spin off of the traditional saivameen kuzhambu, a popular delicacy originating in the Chettinad regions of Tamil Nadu.

vazhaipoo kuzhambu

I call this a spin off because there are many more ingredients used in the original saivameen kuzhambu but i just made a simple version of it. Before we begin making the kuzhambu, it is very important to clean the banana blossom well. If you dont do this, your kuzhambu will be bitter.

To know how to clean banana blossom aka Vazhaipoo the correct way, please click here.

vazhaipoo kuzhambu

Shall we now check how to make Vazhaipoo Kuzhambu step by step?

Soak tamarind in warm water for 20 mins. Make an extract by mashing the pulp and water together. Strain this and set aside. Clean the vazhaipoo, chop it and place it in a pot of water. Add turmeric and cook the banana blossom till tender.

While the vazhaipoo cooks, heat a pan with 1 tbsp sesame oil. Add coriander seeds, cumin seeds, fennel seeds, shallots and dry red chilies. Fry on medium heat till the shallots begin to become brown. Once done, transfer to a blender and

Let cool. Add 2 tbsp water and grind this to a smooth paste.

Heat the same pan in which you fried the shallots etc with 2 tbsp sesame oil. Add mustard seeds and once they splutter, add fenugreek seeds and curry leaves. Now, add chopped onions and green chili. Fry till onions turn light pink. Add cooked vazhaipoo along with ground paste and mix well.

Now add tamarind water and salt. Let it simmer till raw smell of tamarind goes away.

Once done, grind together 1/4c of freshly grated coconut with some water to a really smooth paste. It is absolutely fine if the paste is runny. Add this to the kuzhambu, mix well and simmer till oil begins to float around the edges. Serve hot with rice.

If you are looking for more banana blossom (vazhaipoo) recipes, then check out recipes for vazhaipoo thogayal and vazhaipoo poriyal.

Recipe for Vazhaipoo Kuzhambu

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Vazhaipoo Kuzhambu Recipe

Vazhaipoo kuzhambu- A tangy kuzhambu made with the goodness of banana blossom and coconut. Pairs well with rice, omelet and appalams
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Sides
Cuisine: Tamil
Servings: 4
Author: Anusha Praveen

Ingredients

  • Banana blossom vazhaipoo cleaned and chopped finely 1.5 c
  • Onion 1/2 c chopped finely
  • Tamarind a small gooseberry size soaked in warm water for 20 mins
  • Sesame oil 2 tbsp
  • Curry leaves a few
  • Mustard seeds 1 tsp
  • Fenugreek seeds 1 tsp
  • Green chili 2
  • Turmeric powder a pinch
  • Water as required
  • To roast and grind:
  • Sesame oil 1 tbsp
  • Shallots 10 to 12
  • Dry red chilies 5 to 6
  • Coriander seeds 1 tbsp
  • Fennel seeds 1 tsp
  • Cumin seeds 1 tsp
  • To grind to a smooth paste:
  • Freshly grated coconut 1/4 c
  • Water as required

Instructions

  • Place the banana blossom in a pan with water and turmeric
  • Cook the blossoms till tender.
  • In the meanwhile, make an extract from the soaked tamarind.
  • Heat a pan with 1 tbsp sesame oil.
  • Add shallots, coriander seeds, red chili, fennel seeds and cumin and fry till shallots begin to brown.
  • Transfer to a blender and let cool.
  • Add about 2 to 3 tbsp water to this and grind to a smooth paste.
  • Heat the same pan with 2 tbsp sesame oil.
  • Pop the mustard seeds and add curry leaves and fenugreek seeds next.
  • Now, add the chopped onions and green chilies and fry till onion turns pink.
  • Add the cooked vazhaipoo and the ground paste.
  • Next add tamarind extract and salt.
  • Mix well. and simmer till raw smell of the tamarind goes away.
  • When this is being cooked, place the freshly grated coconut and about 2 tbsp water in a blender.
  • Blend to a smooth paste.
  • Once the raw smell of the tamarind goes away, add the ground coconut paste and mix well.
  • Simmer till oil begins to float around the edges.
  • Your vazhaipoo kuzhambu is ready when you see the oil floating on the surface.
  • Serve hot with rice.

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Multigrain Thalipeet Recipe

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HOW TO MAKE MULTIGRAIN THALIPEET?

MULTIGRAIN THALIPEET- AN UNLEAVENED BREAD MADE WITH A MIX OF FLOURS. VEGAN.

multigrain thalipeet

Multigrain Thalipeet was introduced to me by a dear friend, S. S and i met and became friends at our kids’ schools. While S uses a flour that was customised and ground, i use flours available with me to make this multigrain thalipeet.

This healthy, rustic and tasty dish can be served as breakfast and dinner. The leftover dough can be refrigerated and reused to make multigrain dosa by making some small alterations. The possibilities are endless. I have used all those flours that i had but you can always add your choice of flours.

multigrain thalipeet

We get ground barley flour here.ย  I m not sure if you get them in India. However, you can skip the barley flour and add amaranth flour or even some other millet flour to make multigrain thalipeet.

If you love unleavened flatbreads and are looking for more such ideas, then check out ragi chapati, masala akki rotti

Shall we now check the video on how to make Multigrain Thalipeet?

Recipe For Multigrain Thalipeet

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5 from 1 vote

Multigrain Thalipeet Recipe

Multigrain Thalipeet is an instant thalipeet made with a mix of grain and millet flours. Pairs well with yogurt.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Mains
Cuisine: Maharashtrian
Servings: 6
Author: Anusha Praveen

Ingredients

  • Whole wheat flour 4 tbsp
  • Oats flour 2 tbsp
  • Barley flour 2 tbsp
  • Bajra flour 2 tbsp
  • Besan 2 tbsp
  • Ragi flour 2 tbsp
  • Grated garlic 1 tsp
  • Onion 1/2 c finely chopped
  • Coriander leaves 2 tbsp finely chopped
  • Water as required
  • Oil 2 tsp
  • Salt to taste
  • Red chili powder 2 tsp
  • Cumin powder 1.5 tsp
  • Coriander powder 1.5 tsp
  • Turmeric powder 1 tsp
  • Garam Masala 1 tsp
  • Oil for cooking

Instructions

  • Combine all flours in a big bowl.
  • Add all spice powders, coriander leaves, garlic, onion, sesame seeds and mix into the dough using your hands or a whisk.
  • Make a well in the center and Add 2 tsp oil to the flour.
  • Now add water gradually and mix into a soft dough.
  • The dough should be a little looser than regular chapati dough and not too sticky.
  • Once done, grease a banana leaf with some oil.
  • Grease your palms with a bit of oil and pinch a portion of dough, the size of an orange.
  • Place this in the middle of the banana leaf and begin patting it into a thin disc beginning from the center.
  • Make three holes in the center.
  • It should be about 1/4" inch thick.
  • Once done, heat a tawa.
  • Now, carefully transfer the flattened thalipeet on to the tawa . (Watch video)
  • Drizzle oil around the edges and cook on low medium flame till brown spots begin to appear.
  • Flip and repeat. Takes about 2 mins to cook one thalipeet.
  • Repeat with remaining dough.
  • Serve hot with yogurt.

Notes

If you do not have oats or barley flour, substitute with other millet flours.
You can skip the onion and garlic and add shredded carrot,cabbage and beetroot for a satwik version.

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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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Chikoo Kulfi Recipe

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HOW TO MAKE CHIKOO KULFI?

CHIKOO KULFI- AN INDIAN FROZEN DESSERT MADE WITH CHIKOO AKA SAPODILLA

chikoo kulfi

Chikoo kulfi is a rich Indian dessert made with the goodness of chikoo aka sapota aka Sapodilla. Now, if you haven’t eaten kulfi, then you are directionless on the dessert map. Kulfi is a no churn, no fancy gadgets Indian style frozen dessert that comes in so many flavors that one can only imagine.

chikoo kulfi

Chikoo is my favorite fruit. And because it is seasonal, i gorge on these whenever i spot them in the market. Finding good chikoos in SG is quite a challenge. But i happened on some really sweet and good ones a while back. After eating them as is, i wanted to make some chikoo kulfi too.

chikoo kulfi

You will need chikoos that are just ripe for these. Over ripe or under ripe ones dont work well. Also, try to use full fat milk.

Shall we now see how to make Chikoo Kulfi step by step?

Heat a deep pressure cooker with 1 liter full fat milk. I used my 3 l PC. Add a pinch of saffron to it and allow it to boil. When it comes to rolling boil and froths up on the top, reduce the volume of the milk to 1/2.

When the milk reduces to 1/2 its volume, add sugar and cardamom and mix well. Let it simmer for 10 mins.

Now, add condensed milk and mix well.

Once done, switch off flame. Add corn starch mixed with 2 tbsp water to the mixture. Mix well. Heat this for 2 mins. You will see that the mixture thickens. Now, switch off flame and let it cool.

When the mixture is cool, add chironji to it and mix.

Now, scoop out the pulp from the chikoo and place it in a blender. Grind to a smooth puree. Add this to the milk mixture and mix well. I kept the puree a bit chunky because i like it that way.

Line a loaf tin with parchment. Pour the mixture into the mould. Place in the deep freezer and allow it to freeze fully. Or pour them into kulfi moulds and freeze them. If using kulfi moulds, remember to place a popsicle stick in the middle.

Once done, invert the pan bottom side up, run it under tap water and unmould. Cut into slices and serve. Or run the kulfi moulds in tap water, remove them from the mould and serve immediately.

chikoo kulfi

If you are looking for more ice cream recipes, then do check out chocolate ice cream, strawberry ice cream and mango ice cream.

Recipe For Chikoo Kulfi

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4 from 1 vote

Chikoo Kulfi Recipe

Chikoo Kulfi- An Indian frozen dessert made with whole milk, saffron and sapodilla pulp. No churn ice cream.
Prep Time4 hours
Cook Time35 minutes
Total Time4 hours 35 minutes
Course: Dessert
Cuisine: Indian
Servings: 6
Author: Anusha Praveen

Ingredients

  • Chikoo Sapota 5
  • Full fat milk 1 l
  • Condensed milk 200 ml
  • Sugar 1/4 c
  • Cardamom pods 3 to 4 crushed
  • Chironji 1 tbsp optional
  • Saffron a pinch
  • Corn starch 1.5tbsp
  • Water 2 tbsp

Instructions

  • Heat a deep pressure cooker with 1 liter full fat milk. I used my 3 l PC.
  • Add a pinch of saffron to it and allow it to boil.
  • When it comes to rolling boil and froths up on the top, reduce the volume of the milk to 1/2.
  • When the milk reduces to 1/2 its volume, add sugar and cardamom and mix well. Let it simmer for 10 mins.
  • Now, add condensed milk and mix well. Simmer for 3 to 4 mins.
  • Once done, switch off flame.
  • Add corn starch mixed with 2 tbsp water to the mixture. Make sure there are no lumps. Use a whisk to mix this with the milk mixture.
  • Mix well. Heat this for 2 mins. You will see that the mixture thickens.
  • Now, switch off flame and let it cool.
  • When the mixture is cool, add chironji to it and mix.
  • Now, scoop out the pulp from the chikoo and place it in a blender.
  • Grind to a smooth puree. Add this to the milk mixture and mix well. I kept the puree a bit chunky because i like it that way.
  • Line a loaf tin with parchment. Pour the mixture into the mould.
  • Place in the deep freezer and allow it to freeze fully. Or pour them into kulfi moulds and freeze them. If using kulfi moulds, remember to place a popsicle stick in the middle.
  • Once done, invert the pan bottom side up, run it under tap water and unmould.
  • Cut into slices and serve.
  • Or run the kulfi moulds in tap water, remove them from the mould and serve immediately.

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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Vegan Nut Free Bliss Balls Recipe

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HOW TO MAKE NUT FREE BLISS BALLS?

NUT FREE BLISS BALLS- ENERGY BALLS OR BLISS BALLS WITHOUT NUTS. VEGAN.nut free bliss balls

Nut free bliss balls. Before we begin talking about nut free, bliss and bliss balls, i have to tell you how these nut free bliss balls came into being. A couple of months ago, my daughter’s school organised a party for the kids. All of them had to carry healthy snacks.

While ideas for healthy snacks abound the internet, it can be incredibly challenging to make something that is nut free, halal, not spicy, not fried and not having sugar. Phew. So, i decided to make bliss balls, only to realize five minutes later that they are chock full of nuts. Dumb. Yes, i know. But bliss balls had to happen and i decided to make something nut free.

nut free bliss balls

Now, let s talk bliss balls, bliss and nut free, shall we? What are bliss balls? Precisely that- they make you instantly happy, satiate your sweet cravings and energize you. They are a boon to people who are on a diet or are working out.

nut free bliss balls

What about all this nut free business? Basically nut allergies are allergies that are caused due to tree nuts. These are not the same as peanuts, sesame seeds and any other type of seeds. But symptoms may be similar. Too much science? I know. I know.

nut free bliss balls

As a result of all the above factors and because i had decided that it had to be bliss balls, this recipe came into being. There s really nothing much to do in this except pit the dates, that in case you dont have pitted one. That easy, mind ya!

If you love energy bars and such, then dont forget to check out millet flakes granola bars, chocolate date bars andย superfood energy balls

Recipe For Nut Free Bliss Balls

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Nut Free Bliss Balls Recipe

Nut Free Bliss Balls - Bite Sized Energy Balls made with an assortment of dried fruit and super foods.
Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Course: Snack
Cuisine: International
Servings: 10
Author: Anusha Praveen

Ingredients

  • Quick cooking oats 1 tbsp
  • Pitted soft dates 1/2 c chopped finely
  • Dried apricots 1/2 c chopped finely
  • Flax meal 1 tbsp
  • Pumpkin seeds 1/4 c
  • Sunflower seeds 1 tbsp
  • Maple syrup 1.5 tbsp
  • Dried desiccated coconut 2 tbsp plus more for rolling

Instructions

  • Roast quick cooking oats in a pan for about 2 mins.
  • Let cool.
  • Place in a processor along with flax meal, pumpkin seeds and sunflower seeds.
  • Pulse once or twice to break them down.
  • Now add apricots and pulse again.
  • The mixture will look like a mass now.
  • Add dates and maple syrup along with coconut.
  • Pulse three to four times, resting the processor in between.
  • The mixture should resemble like a slightly sticky lump.
  • Once done, grease your hand lightly with coconut oil.
  • Scoop out small portions of the dough, shape them into balls.
  • Roll the balls in desiccated coconut.
  • Consume in two days and keep refrigerated.

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Noolkol Kuruma Recipe

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HOW TO MAKE NOOLKOL KURUMA?

NOOLKOL KURUMA- A DELICIOUS CURRY MADE WITH KOHLRABI (NOOLKOL).

Noolkol Kuruma

Noolkol kuruma was taught to me by my MIL. She makes a flavor packed mixed vegetable kuruma and they eat it with rice. Yes. That s a thing. And she adds Noolkol to this mixed vegetable kuruma. So one day, when i faced the ominous situation in which i had to consume two noolkols, i decided to make kuruma. And needless to say, it was a hit.

Turnip in Tamil

Noolkol is Kohlrabi in English. It is often confused with turnips. They both belong to the same family as the cabbages and cauliflowers- Cruciferous vegetables. Kohlrabis are also known as Ol-Kopi in many eastern indian states. And these can be eaten raw or cooked. In Tamil, these veggies are called as Kosukizhangu.

As for Noolkol Kuruma, they add a beautiful texture and flavor to it.You can also make this noolkol kuruma with a combination of other veggies like carrot or peas. If you are looking for more kuruma ideas, then check out mixed vegetable kuruma and navratna kurma.

Noolkol KurumaShall we now check out how to make Noolkol Kuruma Step By Step?

Peel and cube noolkol. Place in a pan without any water. Now, pressure cook this for 3 whistles. Let pressure release on its own. Remove and set aside.

Noolkol Kuruma

Grind together coconut, green chili, cumin, fennel, garlic cloves, cashews and ginger in a blender to a smooth paste. Set aside.

Noolkol Kuruma

Heat a pan with oil. Add the whole spices and wait for them to crackle.

Noolkol Kuruma

Once they crackle, add onion and saute till pink and soft. When onions are cooked, add turmeric powder, red chili powder, garam masala powder and coriander powder.

Saute for 30 secs. Add the ground paste, tomatoes and mix well. Saute for 2 to 3 mins. Add a cup of water. Mix well. Simmer for 5 to 6 mins until raw smell of the paste goes away.

Add the cooked noolkol, thawed frozen peas and salt. Mix well. Simmer for 3-4 mins. Once done, garnish with coriander leaves and serve hot.

Your Noolkol kuruma is ready. If you are looking for more noolkol recipes, then try the Raswali Kohlrabi recipe too!

Noolkol Kuruma

Recipe For Noolkol Kuruma

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4.75 from 4 votes

Noolkol Kuruma Recipe

Noolkol Kuruma- A flavorsome curry that uses Kohlrabi (noolkol) in a coconut and fresh spice based paste. Pairs well with roti, dosa, poori and idli
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sides
Cuisine: Tamil
Servings: 4
Author: Anusha Praveen

Ingredients

  • Noolkol Kohlrabi 2 medium peeled and cubed
  • Frozen or fresh peas 1/2 c Thaw if using frozen.
  • Onion 1/2 c finely choppped
  • Tomato 1/2 c finely chopped
  • Oil 1 tbsp
  • Bay leaf 1
  • Cloves 1
  • Cinnamon stick 1 small piece
  • Green cardamom 1
  • Turmeric powder 1 tsp
  • Coriander powder 1 tsp
  • Garam masala powder 1/2 tsp
  • Red chili powder 1 tsp
  • Salt to taste
  • Water 1 c
  • Coriander leaves for garnish
  • To grind together:
  • Coconut 3 tbsp freshly grated
  • Fennel seeds 1/2 tsp
  • Cumin seeds 1 tsp
  • Green chili 2
  • Garlic clove 3
  • Ginger 1 tsp chopped finely
  • Cashews 4
  • Water 1/2 c

Instructions

  • Peel and cube noolkol. Place in a pan without any water. Now, pressure cook this for 3 whistles. Let pressure release on its own. Remove and set aside.
  • Grind together coconut, green chili, cumin, fennel, garlic cloves, cashews and ginger in a blender to a smooth paste. Set aside.
  • Heat a pan with oil. Add the whole spices and wait for them to crackle.
  • Once they crackle, add onion and saute till pink and soft.
  • When onions are cooked, add turmeric powder, red chili powder, garam masala powder and coriander powder.
  • Saute for 30 secs. Add the ground paste, tomatoes and mix well. Saute for 2 to 3 mins.
  • Add a cup of water. Mix well. Simmer for 5 to 6 mins until raw smell of the paste goes away.
  • Add the cooked noolkol, peas and salt.
  • Mix well. Simmer for 3-4 mins.
  • Garnish with coriander leaves and serve hot.

Notes

I have used frozen peas in this recipe.
Fresh peas can also be used.
But in that case, make sure to cook the peas along with the kohlrabi

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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.

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Rajasthani Panchmel Dal Recipe

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HOW TO MAKE RAJASTHANI PANCHMEL DAL?

RAJASTHANI PANCHMEL DAL- A HEARTY DAL WITH A MEDLEY OF 5 LENTILS. PART OF DAL, BAATI, CHURMA

Rajasthani panchmel dal

Rajasthani Panchmel Dal, as the name suggests, is a dish from Rajasthan. This Panchmel dal is a hearty protein rich recipe that involves five types of lentils or dals. This is typically a part of the Dal, Baati and Churma platter.

I had visited a Marwari friend’s house for lunch a few months back. And she had made this delicious platter along with a lip smacking tangy tomato chutney. We gorged on several helpings of baati dripping in ghee along with this luscious Panchmel dal and the churma. The tanginess of the chutney lent a fine balance to the meal.

Rajasthani panchmel dal

I was so smitten by the meal that i recreated it at home. And this Panchmel dal appeared on the menu too. I m including the short video clip that i posted on Instagram for making this dal.

If you love dal, then do check out dosakaya pappu, tomato dal,ย  mango dal and dal makhani.

Shall we now check out how to make Rajasthani Panchmel Dal in this video?

Recipe For Rajasthani Panchmel Dal

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Rajasthani Panchmel Dal Recipe

Rajasthani Panchmel Dal- A simple, hearty and protein rich dal made with five types of dals. Tastes best when served as a part of the Dal Baati Churma Platter
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Course: Dal
Cuisine: Rajasthani
Servings: 4
Author: Anusha Praveen

Ingredients

  • Whole black urad dal channa dal, toor dal, whole moong dal and masoor dal 1. 5 tbsp each soaked for 2 hours.
  • Onion 1 chopped finely
  • Tomato 2 chopped finely.
  • Ginger and garlic 1 tsp each minced.
  • Bay leaf cloves, cinnamon, green Cardamom 1 each
  • Cumin seeds 1 tsp
  • Whole black pepper corns 1/2 tsp
  • Hing a large pinch
  • Ghee 2 tbsp
  • Salt to taste
  • Turmeric powder 1 tsp
  • Red chili powder garam masala, coriander powder and aamchur powder 1 tsp each
  • Coriander leaves for garnish.

Instructions

  • Soak the dal in water for 2 hours.
  • Pressure cook this with 2 cups water, a pinch of turmeric and salt till mushy.
  • Remove when pressure releases on its own. Mash lightly.
  • Heat a pan with ghee. Add hing and immediately tip in the whole spices.
  • Once they become fragrant, add ginger and garlic and fry till garlic begins to brown.
  • Now, add onions and fry till light brown.
  • Add all spice powders except the aamchur powder and mix well. Do this on low flame.
  • Cook for 30 secs.
  • Next add tomatoes and cook till mushy.
  • Add salt. Next add the cooked dal and mix well.
  • Simmer for 5-6mins. Finish with a sprinkle of aamchur powder and coriander leaves.
  • If you don't have aamchur, add lemon juice just before serving.

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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.

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Kumbakonam Kadappa Recipe- Sidedish for Idli Dosa

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HOW TO MAKE KUMBAKONAM KADAPPA ?

KUMBAKONAM KADAPPA- A DELICIOUS POTATO BASED STEW THAT GOES WELL WITH IDLI AND DOSA.

kumbakonam kadappa

Kumbakonam Kadappa came into my life at a time when i detested eating Idli and Dosa. I was in that phase when i thought eating anything native is uncool. Yes. I was that kid for a couple of years. But well, life and Kadappa happened, i rediscovered food and the rest is history.

So, Kumbakonam Kadappa was introduced to me by my maternal aunt , Nimmi Chikki. My aunt s marital home s core was food. They discussed, lived and breathed on cooking whenever they all met. And they all religiously met every school holiday season and cooked tirelessly for a minimum of ten mouths, round the clock.

When they made idli or dosa for breakfast, Kumbakonam kadappa appeared at the table at least once a week. I happened to taste this once when i was at my aunt’s place for dinner. I was hooked. My mother never makes kadappa. But my mom is my mom and i m me.

kumbakonam kadappa

Which is why we have the recipe for Kumbakonam Kadappa here today with a small video that i shared on Instagram months ago.

If you are looking for more side dishes for idli and dosa, do check out onion thokku, potato stew, coriander chutney and onion chutney.

Shall we now check how to make Kumbakonam Kadappa in the video?

Recipe For Kumbakonam Kadappa

kumbakonam kadappa
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Kumbakonam Kadappa Recipe- Sidedish for Idli Dosa

Kumbakonam Kadappa- a potato and moong dal stew that pairs well with Idli, Dosa and Aapam
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sides
Cuisine: South Indian
Servings: 4
Author: Anusha Praveen

Ingredients

  • Moong Dal 3 tbsp
  • 2 largish potatoes
  • Coconut oil or any veg oil 1.5 tbsp
  • Onion 1 large chopped finely
  • Ginger 1 tsp chopped finely
  • Curry leaves a few
  • Bay leaf 1
  • Cloves 1
  • Cinnamon 1/2" piece
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Salt to taste
  • To grind together -
  • Fresh grated coconut 2 tbsp
  • Pottu kadalai roasted gram dal 1 tbsp
  • Garlic cloves 2
  • Green chili 3
  • Fennel seeds 1 tsp
  • Water 1/4 cup.

Instructions

  • Pressure cook peeled potatoes and moong dal in 3/4 c water along with a pinch of turmeric separately for 3 whistles.
  • Let the pressure release on its own.
  • Once done, mash the potato and dal well. Set aside.
  • Grind together coconut, pottu kadalai, garlic, green chili and fennel to a smooth paste adding 1/4 c water.
  • Heat a pan with oil. Add bay leaf, clove, cinnamon and pop the mustard seeds.
  • Add urad dal next.
  • Now add ginger.
  • Quickly add onions and curry leaves and cook till onions are just pink and soft. DO NOT BROWN THE ONIONS AT ANY COST.
  • Now, add the cooked dal along with the water. Give it a good mix.
  • Add mashed potatoes next along with salt and mix well.
  • Add 1/2 c of water. Simmer for 2-3 mins.
  • Add the ground paste at this stage and mix well.
  • Simmer on medium flame for about 4-5 mins.
  • Once done garnish with chopped coriander leaves.
  • Serve hot with lemon wedges by the side.

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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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Indo Chinese Style Paneer Bell Pepper Stir Fry Recipe

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HOW TO MAKE INDO CHINESE STYLE PANEER BELL PEPPER STIR FRY?

INDO CHINESE STYLE PANEER BELL PEPPER STIR FRY- A SIMPLE BUT UMAMI PACKED STIR FRY WITH PANEER AND BELL PEPPERS.ย 

paneer bell pepper stir fry

Indo chinese style paneer and bell pepper stir fry isย  a simple, super quick and lip smacking stir fry. This is a different stir fry in two ways. I was feeling experimental a while back and decided to try a different combination of flavors other than the usual soy sauce and chili sauce.

So, i used a Tahini dressing, some sriracha sauce and dark soy sauce. That is the reason behind that gorgeous brown and gloss you can see in these photos here. You can easily switch paneer with tofu or mushrooms and make this a vegan recipe.

To make it gluten free, use liquid aminos instead of soy sauce. I also used some sweet sauce and vegetarian oyster sauce for this. If you do not have access to either of these, try using some maple syrup or honey in place of the sweet sauce. And try using fish sauce in place of the oyster sauce if you are not vegetarian.

Shall we now check how to make Indo Chinese style Paneer Bell Pepper Stir Fry?

Heat a pan with any neutral flavored oil. Fry the ginger and garlic till garlic turns golden.

paneer bell pepper stir fry

paneer bell pepper stir fry

Add chopped onions and bell peppers and saute them on high heat till the bell peppers begin to wilt but are still crunchy.

paneer bell pepper stir fry

paneer bell pepper stir fry

Once done, add the paneer and toss well. Fry till paneer turns golden at the edges. Takes about 3 – 4 mins.

paneer bell pepper stir fry

 

paneer bell pepper stir fry

Once done, combine all the sauces – Tahini, sweet sauce, sriracha, oyster sauce, soy sauce and Vinegar in a bowl. Add this to the pan and mix well.

paneer bell pepper stir fry

 

paneer bell pepper stir fry

Add salt and white pepper powder and mix well.

paneer bell pepper stir fry

Finish with spring onion greens as garnish. Serve hot.paneer bell pepper stir fry

Your Indo Chinese style Paneer Bell Pepper Stir Fry is recipe. Serve hot with fried rice or noodles.

If you are looking for more Indo chinese recipes, then check out sweet and sour vegetables, hakka noodles and paneer fried rice.

paneer bell pepper stir fry

Recipe For Indo Chinese Style Paneer Bell Pepper Stir Fry

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Indo Chinese Style Paneer Bell Pepper Stir Fry Recipe

Indo chinese style Paneer Bell Pepper stir fry is a simple stir fry that pairs well with fried rice or noodles. It even makes for a good starter.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sides
Cuisine: Indo Chinese
Servings: 3
Author: Anusha

Ingredients

  • Paneer 200 g cubed
  • Bell peppers 1 c chopped into bite sized pieces
  • Onion 1 largish chopped into bite sized pieces
  • Garlic 2 cloves minced
  • Ginger 1 tsp
  • Soy sauce 1/2 tbsp
  • Sriracha sauce 1.5 tbsp
  • Sweet sauce 1/2 tbsp
  • Vinegar 1.5 tsp
  • Tahini sauce 1 tbsp
  • Salt 1/2 tsp
  • White pepper powder 1 tsp
  • Spring onion greens chopped finely 2 tbsp
  • Oil 1.5 tbsp

Instructions

  • Heat a pan with oil.
  • Add garlic and ginger.
  • Once garlic browns, add onion and bell pepper.
  • Fry for 1-2 mins on high heat till pepper begins to wilt but are still crunchy.
  • Add paneer cubes next and fry till the paneer begins to brown on the edges.
  • Mix all sauces in a bowl.
  • Add this to the pan and mix well.
  • Now add salt and white pepper powder.
  • Mix again.
  • Garnish with spring onion greens and serve hot.

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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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

 

Verkadalai Sadam Recipe| Quick Peanut Rice Recipe| Navratri Recipes

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How To Make Verkadalai Sadam Or Peanut Rice?

VERKADALAI SADAM OR PEANUT RICE- A QUICK RICE MADE WITH ROASTED PEANUTS AND SESAME.ย 

PEANUT RICE

Verkadalai sadam is a dish made with rice and a spice powder that uses roasted peanuts and sesame. It s traditional during Navratri to make one sundal and one rice dish as neivedyam for the Goddess. This verkadalai sadam is an easy rice that you can make for the golu.

PEANUT RICE

The first day of Navratri is dedicated to Goddess Durga in the form of Maa Shailputri. Karamani sundal (black eyed beans sundal) and ven pongal are ideal Neivedyams for this day.

Shall we now see how to make the verkadalai sadam step by step?

Cook rice in such a way that grains are separate. I used a cup of sona masuri rice and 2 cups of water and pressure cooked for 3 whistles. You may also cook the rice in an electric rice cooker. Once done, let pressure release on its own. Fluff rice with a fork and spread it out on a plate. Add a tsp of oil to the rice and gently mix with a fork. Let cool.

Dry roast the peanuts in a pan. I used my microwave to do this. Also, dry roast sesame seeds, dry red chilies and desiccated coconut on low flame till sesame seeds begin to pop and the coconut turns a light brown. Let cool.

Transfer to a blender along with salt. Grind to a coarse powder. Set aside.

Heat a pan with oil or ghee. Add mustard seeds and once they pop, add urad dal and curry leaves. When urad dal becomes golden, add the rice and the powder. Mix well. Serve hot.

Verkadalai Sadam or PEANUT RICE

If you are looking for more rice recipes for Navratri, then check out recipes for curd rice,ย sakkarai pongal, ven pongal, lemon riceย  ย andย ย kovil puliodharai

Recipe For Verkadalai Sadam ( Peanut Rice)

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Verkadalai Sadam Recipe| Quick Peanut Rice Recipe| Navratri Recipes

Verkadalai Sadam or Peanut rice is a delicious rice preparation made with roasted peanuts and sesame. This makes a great prasadam for Navratri.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Mains
Cuisine: Indian
Servings: 4
Author: Anusha Praveen

Ingredients

  • Rice 2 c cooked refer notes or 3/4 c sona masuri rice.
  • Peanuts 1/4 c
  • Sesame seeds 1 tbsp
  • Desiccated coconut 1 tbsp
  • Dry red chilies 4 to 5
  • Salt to taste
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Curry leaves a few
  • Oil or ghee 1 tbsp

Instructions

  • If you dont have cooked rice on hand, Pressure cook rice with 1.5 c of water for 3 whistles.
  • Let pressure release on its own.
  • Once done , fluff with a fork to separate the grains.
  • Now spread the rice on a plate, add a tsp of oil, mix gently with a fork and let cool.
  • Heat a pan.
  • Dry roast the peanuts, sesame seeds, coconut and dry red chilies one by one. I used the microwave for this.
  • Let cool.
  • Add salt and grind to a coarse powder in a blender.
  • Heat the same pan with oil or ghee.
  • Pop the mustard seeds and add urad dal and curry leaves.
  • When dal begins to brown, add rice and the ground powder.
  • Mix well and serve.

Notes

Short grain rice works best for these recipes.
Make sure that your rice is not mushy.
The grains must be separate.
If you are not confident about cooking this in a pressure cooker, use an electric rice cooker.

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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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Besan Ladoo Recipe| Navratri Recipes

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How To Make Besan Ladoo?

BESAN LADOO- A SIMPLE SWEET THAT CAN BE MADE IN MINUTES FOR NAVRATRI. GF.

besan ladoo

Besan Ladoo is bliss in all ways. It is that perfect protein rich winter recipe that ticks all boxes if you plan to hibernate. Just kiddingย  ๐Ÿ˜†ย  Tomorrow is the first day of the Navratri golu. And while golu itself means sundal, why does it have to be so limited? Why cant we make some besan ladoo too to enjoy the festivities in full?

Not all days are Sundal days. You do need back ups in case you forget to soak your channa or you run short of coconut. That is exactly when Besan ladoo makes an entry. This is easy, quick and simple. It calls for very few ingredients and can easily be made into large quantities.

besan ladoo

Now, before you begin making besan ladoo, there are some key points to remember. You have to roast the besan slowly over low flame till turns a golden brown and gives out a nutty aroma. This is the step that can make or break your besan ladoo.

Do not rush this process and do not be tempted to roast the flour on high flame. Doing so will burn your besan and under roasting your flour will leave a raw smell in the ladoo. And add just the amount of ghee mentioned. Your ladoos will fall flat after shaping them if you add too much ghee.

I m including a video tutorial on making besan ladoo. This was posted on my Instagram feed a couple of days back.

If you are looking for more recipes for Navratri, then check out links forย ย mixed beans sundal, chickpea sundal, aata ladoo, moong dal laoo and channa dal sundal recipes.

Recipe For Besan Ladoo

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Besan Ladoo Recipe| Navratri Recipes

Besan ladoo is a simple yet delicious sweet that can be prepared at a moment's notice. This is an ideal dessert for beginners and is rich in protein.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Indian
Servings: 10
Author: Anusha Praveen

Ingredients

  • Besan chickpea flour/ kadala maavu sieved 1 c
  • Sugar 3/4 to 1 c
  • Cardamom pods 2 to 3
  • Ghee 1/2 c melted
  • Cashews broken 2 to 3 tbsp

Instructions

  • Sieve the besan to get rid of any lumps.
  • This sieved besan must measure a cup.
  • Heat a pan.
  • Add a drop of ghee.
  • Reduce flame to low.
  • Now add the besan to this, stir well and roast the besan till it changes to a golden brown color and gives a nutty aroma.
  • Takes anywhere between 7 to 8 mins. Never leave the besan unattended.
  • Keep stirring as you roast the besan to ensure even roasting.
  • Once done, transfer to a mixing bowl.
  • Add sugar and cardamom pods to a blender.
  • Powder it smoothly.
  • Add this to the besan and mix well using a whisk.
  • Add ghee to the same pan in which you roasted the besan.
  • Heat the ghee and add the broken cashews.
  • Once they turn golden brown, add this to the besan and sugar mixture.
  • Mix well using a wooden spoon
  • Make ladoos once they are warm enough to handle.
  • Keeps well for a week.

Notes

Please note that i have mentioned 1 and 1/2 c of sugar in the video link but only 3/4 c to 1 c sugar here in the recipe. This is because i used a different brand for my first batch and felt it was less sweet. So i had to use more.
3/4 c of sugar is ideal if you are using coarse grain white sugar. Feel free to adjust sweetness.

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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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Broccoli Paratha

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Step by step guide to make Broccoli Paratha, an Indian-inspired flatbread with the goodness of broccoli. This Paratha is great with just yogurt and some pickles. To make this a complete meal, serve it with a healthy salad and some wholesome dal.

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broccoli paratha

ย 

Broccoli Paratha is a soft paratha made by adding shredded broccoli and spices. This is a great way to include Broccoli in your diet. Also, i call this green paratha whenever it s on the menu, just so that the little Miss eats it.

There is only thing to remember if you want to make a mean broccoli paratha. Make sure that you roll out the parathas and cook them as soon as you knead the dough. These parathas taste best when served hot.

Shall we now check how to Broccoli Paratha step by step?

Chop broccoli into florets. Blanch them in hot water. Drain completely. Make sure there s no water. Once done, shred this finely using a shredder or mince this along with garlic, cumin powder, turmeric powder, chili powder and mix well using a whisk.

Now, add wheat flour,salt and finely chopped onions toย  bowl. Add the shredded broccoli and mix again. Begin kneading the dough by sprinkling water little by little. Knead until you have a smooth dough. DO NOT USE MORE WATER. The broccoli releases water eventually and will help in kneading the dough.

Once done, divide the dough into 10 equal parts. Shape each portion into a ball. Flatten the ball into a thick disk. Dust with flour and roll into parathas that areย approximately 2mm thick. Do not be tempted to make thin parathas.

When this is done, heat a tawa. Cook the paratha on each side till golden spots begin to appear. Flip, smear oil and cook for 20 secs each side. Remove and drain on a kitchen towel. Repeat the rolling and cooking for the remaining dough.

  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha

If you enjoy your parathas, then have a look at these too- coriander paratha, methi thepla, gobi paratha, sattu ke parathe

Recipe For Broccoli Paratha

broccoli paratha
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4 from 3 votes

Broccoli Paratha Recipe

Broccoli Paratha- a delicious flatbread made with shredded broccoli, spices and onions. Tastes best when served hot with yogurt and pickle.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Mains
Cuisine: North Indian
Servings: 10
Calories: 118kcal
Author: Anusha Praveen

Ingredients

  • 2 cups Whole wheat flour 2 cups
  • 1/4 cup very finely chopped onion
  • 2 cups Broccoli florets
  • 1 tbsp grated garlic
  • 1 tsp Turmeric
  • 1.5 tsp Cumin powder
  • 1.5 tsp Red chili powder
  • Salt to taste
  • Water for kneading
  • 2 tbsp Oil for cooking the paratha

Instructions

  • Blanch the broccoli florets in boiling hot water.
  • Drain completely. ( see notes)
  • Place this in a shredder along with the spice powders and garlic and shred finely.
  • Place the wheat flour, salt and onions in a large bowl.
  • Add shredded broccoli mixture to the flour and mix well.
  • Sprinkle water little by little and knead into a smooth dough.
  • The dough will be a little sticky.
  • Divide the dough into 10 portions.
  • Shape each portion into a ball.
  • Flatten the ball into a disc.
  • Dust with flour.
  • Roll into 2 mm thick parathas.
  • Heat a tawa.
  • Place the rolled paratha and cook till golden spots appear on both sides, flipping now and then.
  • Smear oil on both sides and cook the paratha again, flipping sides.
  • Remove from tawa and serve hot with yogurt and pickles.

Notes

Do not add more water to the dough. The broccoli will release water eventually and this will be enough to hold the dough together.

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Nutrition

Calories: 118kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 12mg | Potassium: 170mg | Fiber: 3g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 1mg
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Tomato Garlic Chutney Recipe For Idli Dosa

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TOMATO GARLIC CHUTNEY FOR IDLI AND DOSA

HOW TO MAKE TOMATO GARLIC CHUTNEY- A SIMPLE BUT DELICIOUS CHUTNEY

tomato garlic chutney

Tomato garlic chutney is my favorite chutney ever. I do not enjoy eating garlic as is. But i like them in my soups and chutney. I learned this chutney from my mom’s tenant many years ago. This chutney tastes best when made with sesame oil and naatu thakkali aka country tomatoes.

The country tomatoes lend a unique tartness to this that rounds off the pungence of the garlic in this tomato garlic chutney. And the sesame oil gives this chutney an earthy flavor. All in all, this is heaven when eaten with piping hot idli or crisp dosa.

Shall we now check how to make Tomato Garlic Chutney stepwise?

Heat a pan with oil. Add dry red chilies and garlic. Fry till garlic begins to brown. Once done, add chopped tomatoes along with salt. Fry this until mushy. Let cool. Grind to a smooth paste. Heat a pan with sesame oil. Pop the mustard seeds and add urad dal. Once dal browns, add curry leaves. Now pour this over the chutney. Mix well.

Please check out onion tomato chutney, tomato mint chutney and green apple chutney for more chutney ideas.

tomato garlic chutney

Recipe For Tomato Garlic Chutney

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5 from 3 votes

Tomato Garlic Chutney Recipe For Idli Dosa

Tomato Garlic Chutney- a simple chutney that tastes great with idli and dosa.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: South Indian
Servings: 1 cup
Author: Anusha Praveen

Ingredients

  • Tomato 3 chopped finely
  • Garlic cloves 15
  • Dry red chilies 3 -4
  • Sesame oil 2 tbsp
  • Salt to taste
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Curry leaves a few

Instructions

  • Heat a pan with a tbsp of oil.
  • Add dry red chili and garlic cloves.
  • Fry till garlic begins to brown.
  • Now, add tomatoes and salt.
  • Cook till tomatoes become mushy.
  • Let cool and grind to a smooth paste.
  • Heat a small pan with remaining oil.
  • Pop the mustard seeds.
  • Add urad dal and once it begins to brown, add curry leaves.
  • Pour this over the chutney.
  • Mix well.
  • Serve with idli or dosa.

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Samai Idli Recipe- How to make Little Millet Idli?

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SAMAIย IDLI RECIPE

HOW TO MAKE SAMAI IDLI, IDLI WITH LITTLE MILLET?

samai idli

Samai idli is a healthier alternative to the regular rice based idli recipes. Samai is known as Little millet in English, Samo chawal in Gujarati and Kutki in Hindi. This is basically a millet and can be used as a substitute in many variety rice recipes or used in place of rice in idli, dosa recipes.

Now, the biggest challenge in using millet and brown rice in idli and dosa is achieving the right texture.

The idlis wont be as fluffy as your regular rice idli if you do not use enough water and don’t hydrate them long enough. Also use ice cold water to grind your batter. Overnight fermentation works best in all idli, dosa batter.

Shall we now check how to make Samai Idli step by step?

Soak urad dal in enough water for about 6 hours along with 1 tbsp fenugreek seeds.ย  Wash brown rice and samai till water runs clear. Add 3 times more water than the quantity of millet and rice. Soak for 6 hours.

While the urad dal is being ground, wash and add 3/4 c of poha ( aval) to the soaking millet+rice.Once done, drain the water from urad dal. Grind this to a fluffy batter using ice cold water for about 15 mins in a wet grinder.

Make sure, you rest the grinder once every 4 to 5 mins, add water as required and grind. I used about 2 cups of ice cold water to grind my urad dal.

Once the dal is done, remove to a big container or bowl. Drain the rice,poha and millet completely. Add this to the grinder along with a cup of ice cold water. Grind to a smooth batter. Again make sure you stop in between, scrape the sides of the grinder, add enough water and grind in 3-4 min intervals. I used 4 c of water for this.

Once done, remove to the container with the ground urad dal. Add salt and mix well. Let it ferment overnight.

The next day, mix the fermented batter well. Grease your idli plates with ghee or oil. Pour a ladle of batter in each groove and steam using a steamer for about 10 -11 mins.

If you find that the batter is too thick, add about a cup of water, mix well and adjust salt. Then proceed to make idli.ย  You may use the same batter to make dosa too.

Once done, let the idli cool down a bit. Use a wet spoon to scoop them out. Serve hot with tomato chutney.

samai idli

Recipe For Samai Idli

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5 from 2 votes

Samai Idli Recipe- How to make Little Millet Idli?

Samai Idli- healthier idli made with little millet and brown rice.
Prep Time6 hours 30 minutes
Cook Time12 minutes
Total Time6 hours 42 minutes
Course: Breakfast
Cuisine: South Indian
Servings: 30
Author: Anusha Praveen

Ingredients

  • 1 c Samai Little Millet
  • 1 c Brown sona masuri rice
  • 1 c Regular idli rice
  • 3/4 c Poha aval/ avalakki
  • 1 cup Whole white urad dal
  • 1 tbsp Fenugreek seeds
  • 4 tsp Salt or to taste
  • Ice cold water as required. refer notes

Instructions

  • Wash rice and millet thoroughly until water runs clear.
  • Soak this together in 6-8 cups of water for 6 hours.
  • Similarly, wash urad dal and fenugreek seeds till water runs clear.
  • Soak in 4 cups of water for 6 hours in another bowl.
  • Once they are soaked, drain the urad dal and fenugreek completely.
  • Add this to the grinder along with 1 cup ice cold water.
  • Before you begin grinding the urad dal, wash and add the poha to the soaking rice mixture.
  • Grind this for about 15 mins, stopping in between, scraping the sides and adding more ice cold water.
  • Grind the urad dal until its fluffy.
  • Once done, transfer to a big bowl.
  • Now, drain the rice mixture thoroughly.
  • Add to the grinder along with a cup of ice cold water.
  • Grind to a smooth paste.
  • Again, stop in between, scrape the sides , add more ice cold water as required and continue to grind for about 20- 25 mins.
  • Once done, transfer to the same container as the urad dal.
  • Mix well, adding salt.
  • Let it ferment overnight.
  • Once it is fermented, mix the batter again.
  • Grease your idli plates.
  • Pour a ladle of batter in each groove.
  • Steam in a steamer for 10 -12 mins.
  • Once done, let the idli cool a bit.
  • Scoop them out using a wet spoon.
  • Serve with chutney and sambar.

Notes

Ice cold water is recommended because the batter heats up during the grinding process. As a result, we do not get soft idlis.
I used about 6-7 c of ice cold water here.
If you find that your batter is thick after fermentation, add water and mix well.
Your batter must fall freely like a thick sauce or not in lumps when dropped from a ladle.
The idli will not be soft if sufficient water is not added.

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Kothavarangai Puli Kuzhambu Recipe| Tangy Cluster Beans

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HOW TO MAKE KOTHAVARANGAI PULI KUZHAMBU?

ย KOTHAVARANGAI PULI KUZHAMBU-A TANGY GRAVY WITH CLUSTER BEANS AND SHALLOTS.

kothavarangai puli kuzhambu This kuzhambu is a quick and delicious recipe that is best enjoyed with hot rice and ghee or sesame oil. Also called as cluster beans in english,ย  this kothavarangai or kothavarai is a vegetable that is not liked by many because it is not used rightly. This variety of beans that is available in plenty during the winters, lends itself very well to tangy kuzhambu varieties and also paruppu usili.

This is also a no coconut kuzhambu that uses very minimal spices and the thalippu vadagam. I was given a big batch of this delicious thalippu vadagam by my MIL s friend and have used it extensively in most of my chettinad style kuzhambu recipes.ย  Use tender kothavarangai for this simple kothavarangai puli kuzhambu for best results.

Substitutes for Kothavarangai:

Kothavarangai is cluster beans in English and is also called kothavarai ( Tamil), Gavarphali( hindi) and gorchikudukaya( telugu). You can use veggies like eggplants or shallots or even just plain garlic and make this kuzhambu.

Thalippu Vadagam:

What s thalippu vadagam? Its sundried lentils and shallot shaped into balls. These are almost always homemade and very popular in the Chettinad cuisine. These are also called Karuvadam in some households. So, if you are wondering if this is an absolute must in this recipe, the answer is yes. Because it adds great flavor and that flavor cannot be imitated by using any other ingredient.

kothavarangai puli kuzhambu

kothavarangai puli kuzhambu
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5 from 1 vote

Kotharavarangai Puli Kuzhambu Recipe

Kothavarangai Puli Kuzhambu- A tangy gravy with cluster beans and shallots. Tastes best with rice and ghee or sesame oil
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Mains
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Cluster beans 100 g stringed and chopped into 2 inch bits
  • Shallots 5 to 6
  • Curry leaves a few
  • Tamarind a small gooseberry size soaked in 1 c warm water and made into extract.
  • Salt to taste
  • Sambar powder 1 tbsp
  • Turmeric powder 1 tsp
  • Jaggery a small pinch
  • Thalippu vadagam 1 tbsp crumbled
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Fenugreek seeds 1 tsp
  • Sesame oil 2 tbsp

Instructions

  • Heat oil in a pan.
  • Add mustard seeds and once they pop, add urad dal and fenugreek seeds.
  • When the urad dal begins to brown, add the thalippu vadagam and fry for 30 secs
  • Add curry leaves and shallots next.
  • Fry till shallots turn pink and translucent
  • Add the cluster beans next and mix well.
  • Fry for 3 to 4 mins on medium flame.
  • Once done, add turmeric powder and sambar powder,mix well and fry for 20 secs
  • Add tamarind extract along with salt and jaggery.
  • Simmer till raw smell of the tamarind goes away and the kuzhambu thickens considerably.
  • Serve hot with rice.

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Shall we now see how to make Kothavarangai Puli Kuzhambu Step By Step?

Heat oil in a pan. Add mustard seeds and once they pop, add the urad dal and fenugreek seeds.When dal begins to brown, add the thalipu vadagam and curry leaves. Fry for 30 secs. Add shallots next and fry till shallots turn pink and translucent.

When theย  shallots are done, add cluster beans, mix well and fry for 3-4 mins. Now, add sambar powder and turmeric powder. Mix well and fry for 30 secs

Once done, add the tamarind extract along with salt and jaggery. Mix well and simmer till raw smell of tamarind goes away and the kuzhambu thickens a bit.

Serve Kothavarangai Puli Kuzhambu with hot rice, ghee and some potato podi curry.

Brinjal Capsicum Curry Recipe

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HOW TO MAKE BRINJAL CAPSICUM CURRY?

BRINJAL CAPSICUM CURRY- A QUICK TO MAKE CURRY WITH A DELICIOUS COMBINATION OF BRINJAL AND CAPSICUM

brinjal capsicum curry

Brinjal capsicum curry is a winner at my house every time i make it. We like it with chapati, rice and sambar or we just mix it with hot rice and ghee. All we need is a papad to complete the meal. What brinjals lack in terms of nutrition, they make up for in taste. Mr.P never liked them before we got married but now he has grown to like some forms of it.

brinjal capsicum curry

And this Brinjal capsicum curry is one of those forms in which he enjoys eggplants. This is a quick curry that can be made in 15 mins. Make sure you use tender purple eggplants for this. To make the brinjal capsicum curry more colorful, add red and yellow peppers instead of the green ones.

Here is the video for Brinjal Capsicum Curry Recipe:

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If you are looking for more recipes featuring eggplants ( brinjals), check outย  Kathirikai Theeyal, eggplant,ย enna kathrikai kuzhambu, kathirikai kara kuzhambu

Recipe For Brinjal Capsicum Curry

brinjal capsicum curry
Print Recipe
5 from 1 vote

Brinjal Capsicum Curry Recipe

Brinjal Capsicum Curry- a simple and quick curry with eggplants and green peppers. Pairs well with rotis, rice and chapati
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sides
Cuisine: Indian
Servings: 3
Author: Anusha Praveen

Ingredients

  • Purple brinjals eggplants 10 stalks removed and quartered
  • Capsicum 1 medium chopped into bite size pieces
  • Onion 1 largish sliced thinly
  • Thick tamarind extract 2 tbsp
  • Turmeric powder 1/2 tsp
  • Red chili powder 1 tsp
  • Coriander powder 1 tsp
  • Salt to taste
  • Curry leaves a few
  • Oil 1 tbsp
  • Mustard seeds 1 tsp
  • Cumin seeds 1 tsp
  • Urad dal 1 tsp
  • Hing asafoetida a small pinch
  • Coriander leaves 1 tbsp chopped finely

Instructions

  • Heat a pan with oil.
  • Add the mustard seeds and once they pop, add the urad dal and cumin seeds.
  • Add hing and curry leaves next.
  • Now, add onions and fry till translucent.
  • Once done, add the turmeric powder and mix well.
  • Add red chili powder, mix and add the coriander powder next.
  • Mix well.
  • Add the capsicums next and fry for a min.
  • Now, add the brinjals, mix well.
  • Add tamarind paste and cook for a min.
  • Add salt.
  • Mix again.
  • Cook covered on medium flame for 4 to 5 mins.
  • Once done, open and garnish with coriander leaves.
  • Serve hot.

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Kadale Bele Obbattu Recipe – Ugadi Recipes

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HOW TO MAKE KADALE BELE OBBATTU ( BOBATTALU)?

KADALE BELE OBBATTU- A TRADITIONAL CLASSIC RECIPE WITH CHANNA DAL AND JAGGERY FILLING.

kadale bele obbattu (2)

Kadale bele obbattu is a mandatory recipe for Ugadi, which is the new year day for Telugu and Kannada speaking people. This is also called as Puran poli in Maharashtra and paruppu boli (poli) in Tamil Nadu. Many people believe that making kadale bele obbattu is a tricky business.

kadale bele obbattu (2)

Well, this is partly true. The trick to getting those flaky layers lies in the dough. It is also important that you get the filling cooked to the right consistency. Between coconut poli and kadale bele obbattu, i would say that bele obbattu is easier to make than the first. Also, please remember to use the indian Maida flour for this recipe. All purpose flour may not work as well as maida in kadale bele obbattu.kadale bele obbattu (2)

For a clear and detailed idea on how to make the perfect obbattu, please watch the video below.

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Recipe For Kadale Bele Obbattu:

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Kadale Bele Obbattu Recipe - Ugadi Recipes

Kadale bele holige- a delicious,traditional ugadi recipe with channa dal and jaggery filling. Tastes best with ghee and milk.
Prep Time8 hours 10 minutes
Cook Time1 hour
Total Time9 hours 10 minutes
Course: Dessert
Cuisine: South Indian
Servings: 10
Author: Anusha Praveen

Ingredients

  • For The Filling:
  • Channa dal 1 cup
  • Jaggery grated 1/2 cup
  • Cardamom powder 1 tsp
  • Turmeric powder 1/2 tsp
  • Ghee 2 tsp
  • For The Cover:
  • Maida 1 cup
  • Sesame oil 100 ml
  • Water 1/2 cup or less
  • Salt 1/2 tsp
  • Turmeric powder 1 tsp
  • For The Kadale Bele Obbattu:
  • Ghee for cooking 2 to 3 tbsp
  • Banana leaves 2
  • Rice flour for dusting
  • Oil for greasing.

Instructions

  • Make the outer cover first because it has to be rested for 6 to 8 hours.
  • To make the dough for the cover, combine maida, turmeric, salt in a wide bowl.
  • Whisk well.
  • Add water little by little and knead into a soft, smooth and sligthtly sticky dough.
  • Add 80 ml of oil to this and knead again until the dough absorbs all of the oil.
  • Pour the remaining oil over the dough, cover and let it rest for 6 to 8 hours.
  • When the dough has rested for the required time, make the filling.
  • Combine channa dal with 4 cups of water and 1/2 tsp turmeric powder.
  • Cook this until the channa dal has just cooked.
  • You should be able to mash it easily with your hands.
  • Once done, remove and drain thoroughly.
  • Now, combine the cooked dal, jaggery and turmeric powder in a blender.
  • Grind to a smooth paste without adding any water.
  • Once done, heat a pan with 2 tsp ghee.
  • Add the filling paste and mix well.
  • Cook on medium flame until all moisture leaves the paste and the paste comes together in a lump without sticking to the pan.
  • If you are able to roll the filling into a ball, that s when its done.
  • Once ready, let cool a bit.
  • Make small lemon size balls of the filling.
  • Now, take out the filling.
  • It will be very stretchy if you try to pinch off a portion.
  • Pinch off a lemon size ball of dough.
  • Grease your palm and gently press the dough ball into a flat disc on your palms.
  • Now, place a ball of filling in the center and cover with the dough by stretching the overhang over it. Watch video for clear steps of this.
  • Press the ball into a flat disc.
  • Dust with rice flour.
  • Now, grease a banana leaf and sprinkle some rice flour over it.
  • Place the dough ball over this and roll like how you would roll a chapati.
  • Once done, heat a tawa.
  • Transfer the rolled out obbatu on the tawa directly by placing the leaf, obbattu side down on the tawa.
  • Cook till golden spots begin to appear on the obbattu.
  • Drizzle ghee around the edges, flip over and cook until golden spots appear on both sides.
  • Place this on a plate, allow it to cool and then stack the obbattu one over the other.
  • This is done so that the obbattu do not stick to each other.
  • Repeat with the remaining dough and filling.
  • Serve hot with ghee and milk.

Video

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Raswali Kohlrabi Sabji Recipe

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HOW TO MAKE RASWALI KOHLRABI SABJI?

RASWALI KOHLRABI SABJI- A JUICY CURRY MADE WITH KOHLRABI (NOOLKHOL)

RASWALI KOHLRABI SABJI?

Raswali Kohlrabi sabji is something that i make every time i spot Kohlrabi in the market. I love Kohlrabi for its crunch and texture. I add it to pretty much every dish i can think of, when it is in season. But my favorite way to enjoy this much underrated vegetable is in the form of pickle. This curry comes second on that favorites list.

This raswali kohlrabi sabji is a quick curry that comes together in a few mins. It calls for basic ingredients that are always available in an Indian pantry and can easily be made into a no onion no garlic version. This recipe calls for no onion but uses garlic. In case, you want a satwik raswali kohlrabi sabji, please skip the garlic.

raswali kohlrabi sabji

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Recipe For Raswali Kohlrabi Sabji

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Raswali Kohlrabi Sabji Recipe

Raswali Kohlrabi Curry is a simple, every day curry made with kohlrabi and carrots. Pairs well with chapatis and rice.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Sides
Cuisine: North Indian
Servings: 3
Author: Anusha Praveen

Ingredients

  • KOHL RABI 1 MEDIUM PEELED CUBED
  • CARROT 1 MEDIUM PEELED CUBED
  • GARLIC CLOVES 2 CRUSHED
  • TOMATOES 2 MEDIUM PUREED
  • CUMIN SEEDS 1 TSP
  • BAY LEAF 1 TORN
  • Spice powders:
  • RED CHILI POWDER 1 TSP
  • GARAM MASALA POWDER 1 TSP
  • TURMERIC POWDER 1 TSP
  • CORIANDER POWDER 1 TSP
  • CUMIN POWDER 1/2 TSP
  • AAMCHUR POWDER 1 TSP
  • DRY GINGER POWDER 1 TSP
  • OIL 2 TSP
  • SALT TO TASTE
  • WATER AS REQUIRED
  • CORIANDER LEAVES 2 TBSP FOR GARNISH

Instructions

  • Pressure cook kohlrabi and carrots with 1/2 c of water for 1-2 whistles.
  • Let pressure release of its own.
  • Once done, heat a pan with oil.
  • Crackle the cumin seeds and add the bay leaf.
  • Add garlic cloves next and fry till it begins to brown.
  • Add the tomato puree and mix well.
  • Add the spice powders and mix.
  • Cook for 30 secs on medium flame.
  • Now, add the cooked kohlrabi and carrots along with the water in which it was cooked.
  • Mix well. Simmer for 3-4 mins.
  • Now, adjust the consistency of the curry to a runny curry, adding water as required.
  • Add salt and mix well.
  • Cook covered for 5-6 mins.
  • Once done, garnish with coriander leaves.
  • Serve hot.

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Vazhakkai Chips -Raw Banana Chips Recipe

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HOW TO MAKE VAZHAKKAI CHIPS- RAW BANANA CHIPS?

VAZHAKKAI CHIPS- A SIMPLE AND QUICK CHIPS WITH RAW PLANTAINS.vazhakkai chips

Vazhakkai chips is something that my mother can make in her sleep. She is a expert when it comes to making these crispy, crunchy and addictive chips. This was a monthly affair in my house when i was a kid. I enjoy eating these chips with sambar sadam, lemon rice or just plain curd rice.

vazhakkai chips

But the best way to eat vazhakkai chips is to just munch on them as soon as amma finishes frying them. The first time when Amma was here in Singapore, i requested her to make these for me and even managed to shoot a small video that i posted on my instagram feed.

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Stepwise Pictorial For Vazhakkai Chips Recipe

Peel and slice plantains thinly using a mandolin slicer. Spread them out on a plate evenly making sure they dont overlap.

Once done, heat a pan with oil. Drop the plantain slices in batches and fry on low flame till sizzling sound subsides and the plantains become concave.

Once done, remove and add salt, chili powder and hing to the chips and toss well. Store in an airtight container.

vazhakkai chips

 

 

Spinach Ambat Recipe

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HOW TO MAKE SPINACH AMBAT?

SPINACH AMBAT- A COCONUT AND DAL BASED SPINACH CURRY MADE KONKANI STYLE

spinach ambat

Konkani style spinach ambat is something that i discovered only last year. This ambat is a creamy dal made with the goodness of coconut. Konkani recipes call for lots of coconut. And this spinach ambat is no exception.

spinach ambat

We love eating spinach ambat with ragi mudde or hot rice. But my favorite way to eat spinach ambat is always with ragi mudde and ghee. You can also use other types of greens like malabar spinach or amaranth. Here i have used a mix of spinach and amaranth.

Recipe For Spinach Ambat

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Spinach Ambat Recipe

Spinach Ambat- A dal and coconut based spinach curry that tastes best with ragi mudde or hot rice and ghee.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Mains
Cuisine: Konkani
Servings: 3
Author: Anusha Praveen

Ingredients

  • Spinach 1 cup tightly packed chopped finely
  • Amaranth 1/2 cup tightly packed chopped finely
  • Toor dal 1/2 c
  • Turmeric powder 1 tsp
  • Jaggery 1 tbsp
  • Freshly grated coconut 4 tbsp
  • Dry red chilies 4-6
  • Tamarind pulp 1 tbsp
  • Salt to taste
  • Oil 2 tsp
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp

Instructions

  • Grind together fresh coconut, tamarind pulp and dry red chili to a smooth paste, adding 1/2 c of water.
  • Set aside.
  • Clean spinach well.
  • Add this to a wide and deep bottomed pan along with toor dal, salt, jaggery, turmeric powder and 1.5 cups of water. Make sure the dal is on the top layer.
  • Pressure cook this for 3 to 4 whistles. Let pressure release of its own.
  • Once dal is cooked, add the ground paste to the dal and mix well.
  • Now, heat a pan with oil. Add mustard seeds and once they pop, add urad dal and curry leaves. Add the dal mixture to this, mix well and let it simmer on medium flame till frothy.

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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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you are interested in more spinach recipes, check out Spinach garlic dal, Avocado spinach paratha and Spinach Kootu

Stepwise Pictorial For Spinach Ambat Recipe

Grind together fresh coconut, tamarind pulp and dry red chili to a smooth paste, adding 1/2 c of water. Set aside.

Clean spinach well. Add this to a wide and deep bottomed pan along with toor dal, salt, jaggery, turmeric powder and 1.5 cups of water. Make sure the dal is on the top layer. Pressure cook this for 3 to 4 whistles. Let pressure release of its own.

Once dal is cooked, add the ground paste to the dal and mix well.

Now, heat a pan with oil. Add mustard seeds and once they pop, add urad dal and curry leaves. Add the dal mixture to this, mix well and let it simmer on medium flame till frothy.

Once done, switch off flame and serve hot.

Methi Dal Recipe – Menthakoora Pappu

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HOW TO MAKE METHI DAL-MENTHAKOORA PAPPU?

METHI DAL- MENTHAKOORA PAPPU IN TELUGU. EASY DAL WITH METHI LEAVES.

methi dal

Methi dal is a protein rich and micro nutrient dense dish. This is made with moong dal and methi (fenugreek leaves) and is considered as a low GI, diabetic friendly and healthy dal. But all nutrient aspects aside, methi dal is delicious.

methi dal

Methi dal has a distinct flavor of fresh fenugreek leaves and the addition of moong dal balances the flavors very well. While this methi dal is cooked with tamarind in Andhra, its made with a simple tadka in the northern parts of India.

If you are looking for more dal recipes, do check out Dhaba style dal, Spinach garlic dal, Andhra style tomato dal and Sri lankan dal

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Methi Dal Recipe - Menthakoora Pappu

Methi dal , a simple dal with fenugreek leaves and moong dal that pairs well with hot rice and fryums. Also goes well with chapati or jeera rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sides
Cuisine: North Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Methi leaves 1 cup tightly packed chopped finely
  • Moong dal 1/2 c
  • Onion 1 small chopped finely
  • Garlic cloves 2 sliced thinly
  • Turmeric powder 1 tsp
  • Hing a large pinch
  • Cumin seeds 1 tsp + 1/2 tsp
  • Coriander powder 1 tsp
  • Red chili powder 1 tsp
  • Salt to taste
  • Ghee 1 tbsp
  • To Temper:
  • Ghee 1 tsp
  • Mustard seeds 1 tsp
  • Cumin seeds 1/2 tsp
  • Dry red chili 1 broken

Instructions

  • Heat ghee in a pan.
  • Add 1 tsp cumin seeds and hing.
  • Once they crackle, add garlic cloves and fry till light brown.
  • Now, add onions and fry till pink and translucent.
  • Add turmeric powder, red chili powder and coriander powder and fry for 30 secs.
  • Next add chopped fenugreek leaves and fry till they wilt.
  • Add the moong dal and a cup of water to this.
  • Now , transfer all this to a deep dish .
  • Add salt to this. Mix well.
  • Pressure cook for 3 whistles.
  • Let pressure release of its own.
  • Once done, mash thoroughly using a masher or a ladle.
  • Heat a pan with 1 tsp ghee.
  • Add mustard seeds and once they pop, add cumin seeds and dry red chili.
  • Pour this over the dal and serve hot.

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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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Stepwise Pictorial For Methi Dal Recipe

Heat ghee in a pan. Add hing and cumin seeds. Once they crackle, add garlic and fry till light brown. Once done, add onions and fry till pink and translucent. Next add all spice powders and mix well. Cook on low flame for 30 secs.

Now, add chopped methi and fry till they wilt. Once done, add moong dal and 1 cup of water along with salt. Add this to a deep pan and pressure cook for 3 whistles. Let pressure release of its own. Once pressure releases, mash well with a masher or a ladle.

Heat a tsp of ghee in a small pan. Pop the mustard seeds, crackle the cumin and add dry red chili. Pour over the dal. Now your methi dal is ready.

methi dal

 

Singapore Noodles Recipe

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HOW TO MAKE SINGAPORE NOODLES?

SINGAPORE NOODLES- RICE NOODLES AND VEGGIES TOSSED IN A LIGHT CURRY POWDER.

singapore noodles

Singapore noodles is a delicious, gluten free and vegan rice noodles based dish that is chock full of vegetables. Now, i really do not know why this is called Singapore noodles. Because, this dish is not available anywhere in Singapore and is only popular in the West.

Singapore noodles are basically a stir fry dish with rice noodles and veggies or meat. This can be called a cousin of the fried bee hoon that is available across all hawker stalls in Singapore. But this dish is more like a marriage of Indian flavors and the oriental rice noodles.

You can use any curry powder of choice for this recipe. But sambar powder, idli molaga podi etc will not give you the same taste as the real Singapore noodles. I used Mc Cormick’s curry powder for this recipe and i highly recommend it for this particular recipe. (This is not a sponsored post and this is just a recommendation).

Similarly, you can use all the veggies listed here or just stick to a few. Meat also works well in this recipe. Whichever you choose, this is a simple and hearty meal that can easily feed four on a lazy week night.

singapore noodles

Recipe For Singapore Noodles

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Singapore Noodles Recipe

Singapore noodles - A noodle stir fry made with rice noodles and loads of veggies.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Mains
Cuisine: Asian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Rice noodles 100g
  • Onion 1 largish sliced thinly
  • Capsicum 1 small sliced thinly
  • Mushrooms 1/2 c sliced
  • Carrots 2 tbsp julienne
  • Cabbage 1/4 c shredded
  • Garlic cloves 2 minced
  • Curry powder 1 tbsp
  • Turmeric powder 1/2 tsp
  • Soy sauce 2 tbsp Use Tamari or Liquid Amnos for GF
  • Vinegar 1 tsp
  • Red chili sauce 2 tbsp
  • Sugar 1/2 tsp
  • Salt to taste
  • Oil 1.5 tbsp
  • Lemon juice 2 tbsp

Instructions

  • Cook rice noodles according to packet instructions.
  • Drain and set aside.
  • Heat a pan with oil.
  • Add garlic and fry till it begins to brown.
  • Add onions next along with the capsicum and mix well.
  • Fry till onions begin to brown,
  • Add the curry powder, turmeric powder, salt and sugar at this stage.
  • Mix well and cook for 2 mins on low flame.
  • Now, add the remaining veggies, close and cook till tender but crunchy. This takes 2 to 3 mins on high flame.
  • Once done, add the soy sauce, vinegar and chili sauce.
  • Mix well.
  • Add cooked rice noodles and toss well.
  • Cook on high heat for a minute.
  • Switch off flame.
  • Add the lemon juice next and mix well.
  • Serve immediately.

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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.

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Masala Egg Pasta Recipe- Indian style egg pasta

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HOW TO MAKE MASALA EGG PASTA- INDIAN STYLE EGG PASTA?

MASALA EGG PASTA- PASTA COOKED INDIAN STYLE WITH MASALA AND SCRAMBLED EGGS.

Masala egg pasta

Masala egg pasta is my favorite way to eat pasta. We are not big pasta fans here. Yes, you heard me right. I make pasta once in six months. When little A was born, i had this bright shining hope that she ll love pasta. But, well, here we are, Little A is 3.5 now and still screws up her face at pasta. Sometimes life gives you such challenges, i tell you.

Masala egg pasta

So whenever i make pasta, i make it in a way that i enjoy it. Pasta with eggs is my favorite after pasta with mushrooms. I like my spice, heat, ginger and garlic in everything i eat and this applies to pasta too. I can never eat bland pasta and that s why masala egg pasta came into being.

Masala egg pasta

This masala egg pasta is a very simple and forgiving dish. You can make it with any pasta you want. Macaroni, spaghetti and fusili are best bets.ย  And add or reduce spice as you desire. But whatever you do, remember to eat it hot and wash it down with something cold and refreshing.

If you are looking for more pasta recipes, check out this Tomato cheese pasta, Green apple pasta saladย andย Creamy bell pepper pasta.

Recipe For Masala Egg Pasta

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Masala Egg Pasta Recipe- Indian style egg pasta

Masala egg pasta - Indian style pasta dish with scrambled eggs, basic indian spices and macaroni pasta.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Mains
Cuisine: Fusion- Indian Italian
Servings: 3
Author: Anusha Praveen

Ingredients

  • Macaroni 1/2 cup
  • Eggs 2 largish
  • Onion 1 medium chopped finely
  • Tomato 1 small chopped finely
  • Capsicum 2 tbsp chopped finely
  • Green chili 1 chopped finely
  • Ginger 1 tsp grated
  • Garlic 1 tsp grated
  • Red chili powder 1 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 1/2 tsp
  • Garam masala powder 1/2 tsp
  • Mustard seeds 1 tsp
  • Salt to taste
  • Curry leaves a few
  • Oil 1 tbsp
  • Water as required
  • Coriander leaves 1 tbsp chopped finely

Instructions

  • Bring 3-4 cups of water to a rolling boil.
  • Add pasta to this and allow it to boil until done.
  • Drain and set aside.
  • Heat a pan with oil.
  • Pop the mustard seeds.
  • Add curry leaves, grated ginger and garlic.
  • Fry till garlic begins to brown.
  • Add onions and fry till pink.
  • Add capsicum and green chili.
  • Fry for a min.
  • Add the spice powders next, mix well and cook on low flame for 30 secs.
  • Add salt and mix well.
  • Break the eggs into the pan and whisk vigorously till everything gets incorporated.
  • Make sure you dont allow the egg to cook fully.
  • While the eggs are still runny, add cooked pasta and mix well.
  • Cook covered for a min.
  • Garnish with coriander leaves.
  • Serve hot.

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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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Oriental Style Cabbage And Pea Sprout Salad

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HOW TO MAKE ORIENTAL STYLE CABBAGE AND PEA SPROUT SALAD?

ORIENTAL STYLE CABBAGE AND PEA SPROUT SALAD- CRUNCHY SALAD WITH CABBAGE AND PEA SPROUTS

Oriental style cabbage and pea sprout salad

Oriental style cabbage and pea sprouts salad is something that i made on a whim and was loved by everyone including my H s friends. When i first moved to Singapore, some things were mind boggling. The varieties of mushrooms, fruits and other veggies opened up new avenues. But when i dug deeper, i learned of the local ways of eating.

Oriental style cabbage and pea sprout salad

People in Singapore eat a lot of green leafy vegetables. They have an array of keerai stuff and my personal favorite is their kailan which tastes very similar to spinach. But these pea sprouts take the cake any day for me. Called dow miao in the local language, they are such a fun ingredient to work with. I have made hummus, pesto and use them very often in my salads. They are mildly sweet, crunchy and balance flavors in any salad very well.

Oriental style cabbage and pea sprout salad

This oriental style cabbage and pea sprout salad uses a very simple dressing. It has no complex ingredients and relies on Umami to bring out the best in this salad. Also, this dressing doubles up as a light dip for our spring rolls at times ๐Ÿ˜† .

If you are looking for more salad ideas, check out Apple and cucumber salad, Rainbow salad, Thai style quinoa saladย and Fresh garden salad.ย 

Recipe For Oriental Style Cabbage And Pea Sprout Salad

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Oriental Style Cabbage And Pea Sprout Salad

Oriental style cabbage and pea sprout salad- a simple Umami salad with cabbage and tender pea sprouts.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Oriental
Servings: 2
Author: Anusha Praveen

Ingredients

  • Purple cabbage 1 c shredded
  • Pea sprouts 1/2 c
  • Celery sticks 1 small sliced thinly
  • Roasted peanuts 2 tbsp
  • For the dresssing:
  • Sesame oil 1 tbsp
  • Soy sauce 1 tbsp
  • Grated ginger 1 tsp
  • Garlic 1 clove grated
  • Lemon juice 1 tbsp
  • Crushed white pepper 1 tsp
  • Salt to taste
  • Brown sugar 1 tsp
  • Coriander leaves 1 tbsp chopped finely

Instructions

  • Combine all the ingredients for the dressing in a large bowl. Whisk thoroughly until well incorporated.
  • Now, add cabbage, celery and pea sprouts.
  • Toss well making sure the dressing and the veggies are mixed well.
  • Add roasted peanuts just before serving.

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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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Thinai Arisi Nellikai Sadam Recipe- Foxtail Millet Gooseberry Rice

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HOW TO MAKE THINAI ARISI NELLIKAI SADAM?

THINAI ARISI NELLIKAI SADAM- INDIAN GOOSEBERRY RICE USING FOXTAIL MILLET

thinai nellikai sadam

Thinai nellikai sadam is a millet based dish made using the Indian gooseberry aka Amla. We were never big on millet till a year ago. But suddenly, we started enjoying millet and i have been experimenting with various ways to incorporate millet in our diet.

thinai nellikai sadam

I have found that foxtail millet (thinai in Tamil) has been the most challenging so far. No matter how hard you try, you can never easily fall in love with this particular millet. So i choose recipes where we can mask the taste of this foxtail millet easily.

This thinai nellikai sadam happened for the very same reason. The flavors come together beautifully in this dish. The nuttiness of the millet is rounded off well by the tang of the lemons and the astringent flavors of the Amla.

If you are looking for more millet recipes, please check varagu arisi dosai, ragi chapati and millet flakes parfait .

Recipe for Thinai Nellikai Sadam

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Thinai Arisi Nellikai Sadam Recipe- Foxtail Millet Gooseberry Rice

Thinai nellikai sadam, an easy variety rice with foxtail millet and indian gooseberry.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Mains
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Foxtail millet 1/2 c
  • Amla 3 medium grated
  • Peanuts 3 tbsp
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Green chili 3 to 4 slit lengthwise
  • Hing a small pinch
  • Lemon juice 1 tbsp
  • Salt to taste
  • Turmeric powder 1/2 tsp
  • Curry leaves a few

Instructions

  • Cook the millet with 3 cups of water and salt in a wide pan till done.
  • Once done, drain thoroughly and spread on a plate.
  • Heat a pan with oil.
  • Add the peanuts and fry till golden. Drain on a kitchen towel.
  • Add mustard seeds and once they pop, add the green chilies, urad dal and curry leaves.
  • Add turmeric and hing next and turn down the flame.
  • Now add grated gooseberry and mix well.
  • Add salt and mix.
  • Add the cooked millet to this and mix thoroughly.
  • Switch off flame and add lemon juice.
  • Mix well.
  • Serve immediately.

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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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Stepwise Pictorial For Thinai Nellikai Sadam

Add millet, salt and 3 cups of water to a wide pan. Cook till done and drain. Spread on a plate and allow to cool. Heat oil in a pan. Add the peanuts and roast till golden. Drain.

Now, pop the mustard seeds and add urad dal, green chilies, curry leaves, hing and turmeric powder. Turn the flame down and add grated amla. Mix well. Add salt. Mix again. Next add the peanuts and mix well

Once done, add the cooked millet and mix well. Switch off flame and add lemon juice and mix gently.

Thinai Nellikai Sadam is now done and ready to be served.

thinai nellikai sadam