Soya Chunks Roast ~ Kerala Style

Soya chunks roast is a very tasty roast that tastes similar to beef roast. This can be served with chapathis or steamed rice. This is one of my best preparations with soya chunks. I have recreated the same style as we do in beef roast. Lenten period is the time when I look for vegetarian options the most and so explore any vegetarian dishes till Easter. So you would see a few vegetarian posts for now till Easter. 

Anyway, don't miss trying this soya roast. The shallots are a must-try in this recipe as it take away the odd flavours of soya if any, balancing the sweetness. Tomatoes add a mild tanginess and gravy. The pressure cooked masala has no bits of onions or tomatoes and is a thick gravy with full of flavours. You can use it as soya curry at this stage too. But here people love the roast more than curry, so I went ahead to making that. Check this out !!

Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Author ~ Julie

Serves ~ a bowl

Ingredients 

soya chunks 2 cups

onion 1 big or 1/2 cup sliced 

shallots 1/2 cup sliced

green chilies 2 

curry leaves 2 sprigs 

ginger-garlic paste 2 tsp

turmeric powder 1/2 tsp

kashmiri chilli powder 2 tsp

hot chilli powder1 tsp

coriander powder 1 tbsp

garam masala 3/4 tsp 

tomato 1/2 cup chopped or 2

coconut bits (thenga kothu) 2 tbsp 

coconut oil 2 tbsps 

salt to taste

to make roast

coconut oil 1 tbsp + 1 tbsp

onion 1 sliced

curry leaves, a sprig

coconut bits 1 tbsp

pepper powder 1/4 tsp

garam masala 1/4 tsp

coriander leaves 2 tbsps

salt to taste

Watch on YouTube -

Method

• Boil the soya chunks with enough water until they are plump and cooked(7-10 minutes). Switch off the flame and cool lightly. Drain water and rinse the soya chunks 2–3 times. Drain water completely and squeeze all excess water. Keep aside.
• Heat a cooker and add oil. To that add coconut bits (if using), sauté until lightly browned. Then add sliced onions, shallots, green chillies and curry leaves. Sauté until wilted, then add ginger-garlic paste and sauté until raw smell disappears, and onions turn lightly browned.
• To this, add the spice powders on low flame. Then add the chopped tomatoes and add water (1/4 cup). Cover and cook till tomatoes turn mushy.
• Add the boiled soya and mix to combine. Add a cup of water, add salt and cover the lid. Pressure-cook for two whistles, switch off the flame. Wait for the pressure to release, open lid. You can use as curry at this stage if you wish to, tastes yum.But here I was preparing roast, so went a step ahead to dry up the moisture.
• In another pan (for roasting), heat the oil and add the coconut bits. Add the sliced onions, sauté until lightly browned. 
• Add the pepper powder, garam masala. Pour the cooked soya with masala and give a quick mix. Dry up all the excess moisture, by constantly stirring. It may take 10 minutes. Add the chopped coriander leaves and finally drizzle a tbsp of coconut oil. Dry up till lightly browned masala, switch off the flame and serve warm. Enjoy  with chapathis / steamed rice.

NOTES

* Adding coconut bits is optional, as there are people who don't use coconut. This soya roast is a Kerala style beef dry version style and so added.

* You can skip making the roast and use the curry after cooking in cooker, tastes yum. 

* Though the soya is big, I haven't cut, as the soya shreds in smaller pieces as it gets roasted.

RELATED POSTS

* Soya Koftas

* Soya Mappas

* Soya Cutlets

* Soya Manchurian

* Spicy Soya Stir Fry

Black Chana Pulao | Karutha Kadala Pulao | Lunch Box Special

Back to school !! 

And here starts the worry of moms as to what to send for lunch box each day. Kids love all sorts of junk fancy items and moms try to send them a healthy, filling meal. But one pot meals are liked by most of the kids as they don't have to think much and can just gobble down without much fuss if it's tasty. One such meal for today is preparing this black chana pulao in a pressure cooker. 

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The work becomes much easier if you already have some boiled chana in the refrigerator. Just take out and add to make a filling healthy meal or a lunch box meal. Achari Chana Pulao is another interesting option made with kabuli chana, try that out too. Give this a try !!!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 4

Ingredients

*karutha kadala / black chana boiled, 1.75 cups

basmati rice 1.5 cups

water 2.5 cups

onion, 2 medium-sized sliced

ginger-garlic paste 1 tbsp

tomato 2 medium-sized chopped

kashmiri chilli powder 1.5 tsp

hot chilli powder 1/2 tsp

coriander powder 2 tsp

garam masala 3/4 tsp

turmeric powder 1/4 tsp

salt to taste

coriander leaves 2 tbsp chopped

vegetable oil 3 tbsp

lemon juice 2 tsp

Watch on YouTube-

Method

• Wash and soak the basmati rice in water for 20 minutes.
• Soak the chick peas overnight and then cook as you regularly do in a pressure cooker. Keep the cooked water for gravy. Drain half cup of the boiled chick peas in a blender jar and pulse twice without adding any water. Keep aside.  

IMPORTANT- I have used 3/4 cup dry chick peas= 1.5 cups soaked chick peas = 1.75 cups boiled cooked chick peas for 1.5 cups basmati rice.I have mentioned each of the measures of chick peas so that it becomes easy if you are directly trying out the recipe with some leftover cooked chick peas. Modify the rice quantity to your available cooked chick peas and make pulao.

• Heat a pan and add oil. Add the ginger-garlic paste. Sauté until raw smell disappears. Slide in the onions, curry leaves and sauté until lightly browned.
• Add the turmeric powder, hot chilli powder, kashmiri chilli powder, coriander powder and garam masala. 
• Add the tomatoes and cook till the tomatoes are mushy.
• Add the ground chick peas and mix well. Then, add 1 cup of the chickpeas cooked water. Add the remaining boiled chick peas and cook covered for 5 minutes.
• Then add the 2.5 cups water, add the lemon juice, and finally add the drained rice and few coriander leaves.
• Cook for two whistles on high. Finally, add the remaining coriander leaves once the lid is opened. Fluff with a fork and enjoy with yogurt and cucumber.

NOTES

* IMPORTANT- I have used 3/4 cup dry chick peas= 1.5 cups soaked chick peas = 1.75 cups boiled cooked chick peas for 1.5 cups basmati rice.I have mentioned each of the measures of chick peas so that it becomes easy if you are directly trying out the recipe with some leftover cooked chick peas. Modify the rice quantity to your available cooked chick peas and make pulao.

* You can add 2 tsp of ghee too, but I kept it very simple for lunch box.

* You can try the same recipe with white kadala (kabuli chana) too.

* Grinding half of the chick peas and adding makes the pulao tastier.

* I haven't added whole spices in this pulao as kids don't like separating them out in their lunch box.

RELATED POSTS

* Achari Chana

* Falafel

* Kabuli Chana Chaat

* Kootu Curry

* Crispy Baked Chickpeas

* Achari Chana Pulao

* Chickpeas Avocado Salad

* Spinach- Chickpeas Masala

* Kabuli Chana Dip

Vegetable Burger (Crispy Veg Patty)

Vegetable burger is a simple-to-make recipe at home. The only time taken is to make the patties, which are very easy to prepare. These patties can be stored in freezer for one month after rolling in bread crumbs. I have used only carrots and beans in this recipe to make the patties, but you can add veggies of your choice. It's better to refrain from adding veggies that leave out water. Give this a try and enjoy your homemade veg burger !!

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 4 burgers

Ingredients

burger buns 4

cheese slices 4

lettuce leaves 4-6

tomato 2, sliced

burger mayonnaise 4 tbsp

butter 2-3 tbsp

for patty

potatoes 3,boiled & mashed

carrots 2 small chopped

beans 4-5, fine chopped

ginger-garlic paste 2 tsp

green chilli 2 chopped

chilly powder 1/2 tsp

turmeric powder 1/8 tsp

cumin powder 1/4 tsp

coriander leaves 2 tbsp

salt to taste

oil 2 tbsp

bread crumbs 1/2 cup

corn flour 1/3 cup

water 1/2 cup

Watch on YouTube -

Method

• Heat a pan and add oil. To this, add the ginger-garlic paste along with green chilli. Sauté until crisp. Then add finely chopped carrots and beans. Add salt and sweat them till crisp.
• Add in the spice powders on low flame and sauté. Add the grated potatoes and give a quick mix. Adjust salt if needed. Finally, add chopped coriander leaves. Switch off flame. 
• Divide the mixture when it is warm in four. Shape the patties using a cookie cutter and then refrigerate for 30 minutes.
• Make a slurry using corn flour and water to dip the patty (Don't make the slurry very watery). Add bread crumbs to another plate, dip each of the made patty in the corn flour slurry, roll in bread crumbs. Similarly, prepare all the patties.
• Heat a pan and add oil to shallow fry the patties. Slide in each of the patties and fry till golden brown, flipping all sides gently (The sides can be fried by tilting the oil towards one side). Remove using slotted spoon on a paper towel (remove the paper towel immediately as the patty loses the crispiness).
• Repeat frying all patties till crisp. 
• Heat butter (1 tsp) in a frying pan and cut the burger buns in half. Place the half buns to toast nicely on the butter. Remove to a plate, apply burger mayonnaise. Place lettuce leaves, place the prepare crispy patty. Add a cheese slice, place tomato slices. Spread burger mayonnaise on the top cut bun and place on top. Secure with a tooth pick and enjoy !!

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NOTES

* You can add an egg instead of corn flour slurry. I wished to keep as complete vegetarian recipe, so made the corn flour slurry.

* These patties can be stored in freezer for one month after rolling in bread crumbs. 

Related Posts

* Whole Wheat Hamburger Buns

* Black Bean Burger

 

Restaurant Style Mushroom Masala | Mushroom Curry (VIDEO)

Mushrooms are rich in so much nutrition that this is a great choice for vegetarians. But the meaty texture of mushrooms is not liked by all vegetarians. Back here, we all love mushrooms and so are the number of posts that I have listed justifies the same(check at the end of the post for more mushroom recipes). 

As we are observing lent, and so only vegetarian posts are posted now till Easter. Vegetarian meals are equally enjoyed at home in these times, and I do try out many forgotten veg recipes during this time. This is a restaurant style mushroom masala or curry that is very simple to prepare. Depending on the gravy consistency, you can classify this as curry or masala. I personally prefer the masala type, as the mushrooms get nicely coated with the spices and gravy. Cashews are added to elevate the richness and thickness of the gravy.This is a yummy curry to be served with naan, phulkas or any Indian staples. Do give this a try and enjoy !!

VIDEO LINK-

 

 Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4-5 

Ingredients

button mushrooms 200gm

onion 1, medium-sized chopped 

ginger-garlic paste 1 tbsp

tomatoes, 2 medium-sized

whole cashews 10-12

garam masala 1/2 tsp

coriander powder, 1 tsp

hot chilli powder 1/2 tsp

kashmiri chilly powder 1.5 tsp

turmeric powder 1/2 tsp

kasoori methi 1 tbsp crushed

whole spices cinnamon 1/2' pieces-2, cardamom-3, bay leaf-1, cloves -4

salt to taste

sugar a pinch

curry leaves, 2 sprigs

oil 2tbsp

Method

• Soak the cashews for 30 minutes. Wash off any dirt from the mushrooms under running water, pat dry. Slice the mushrooms and keep aside. In the meantime, grind the tomatoes and soaked cashews to a smooth paste without adding any water.
• Heat oil in a pan and add the whole spices, sauté. To this, add chopped onions with curry leaves and sauté until translucent, followed by ginger-garlic paste. Sauté until the onions are lightly browned and raw ginger garlic paste smell goes off.
• To this, add the spice powders except garam masala on low flame and cook 30 seconds to get off the raw smell of spices.
• Finally, add the tomato cashew paste and clean the jar using 1/4 cup water. Pour this too and cook. Add salt lightly and cook covered for 2-3 minutes until the mixture is cooked and oil starts to float on the surface.
• Then, add the sliced mushrooms and mix well. Add 1/4 cup water and salt to taste. Mix well and cook covered on low flame for 5-7 minutes(mushrooms give out water, so don't worry).
• Add the garam masala and pinch of sugar (if adding), taste test and check salt. Cook again a minute and finally add crushed kasoori methi. Switch off flame and leave covered for 5 minutes and then serve warm with chapathis / naan.

NOTES

* Adding both chilli powders gives a nice colour to the gravy.

* Preferably add natti tomato(nadan type) which has sour flavours. The taste is good then.

* Adding cashew paste adds richness and creaminess to the gravy.

* Add more water if you like a watery gravy, but this gravy nicely coats the mushroom slices.

RELATED MUSHROOM RECIPES-

* Mushroom Korma

* Kadai Mushroom

* Stuffed Mushroom

*Mushroom Theeyal

*Chettinadu Mushroom Masala

*Mushroom Fry

*Mushroom Butter Masala

*Mushroom -Paneer Pulao

*Cream of Mushroom Soup

*Mushroom Thoran

*Mushroom Manchurian

*Mushroom Quiche

*Mushroom Idli

*Mushroom Tikka in a Oven

* Mushroom Dum Biriyani

Cabbage(Muttakoos) Thoran (VIDEO)

Cabbage thoran or muttakoos stir-fry is a simple and one of the traditional stir-fry made in Kerala. This thoran (stir-fry) needs no explanation and is very simple to prepare. This is one of the fibre packed stir-fry that every malayali household makes once a week. And so, I never felt the need to post this recipe here, as the making is so simple. Cabbage Pakora is one recipe that I liked making with cabbage that you can try on a cold monsoon evenings with a cup of garam chai(tea).

However, my grandma used to make this thoran(stir-fry) in a special way and I used to love that and so follow the same till date. She used to thoroughly mix the cabbage along with grated coconut and leave for some time. This really brings out the delicious flavours in the stir-fry than simply cooking the stir-fry like others. And, one of my neighbour aunty once told me that adding the coarsely ground coconut at the end of cooking cabbage adds a unique flavour and when I tried this, I too could taste the fresh nutty flavour of the coconut. So I started adding the coconut at the end, but you may always add the crushed coconut to my grandma's style of mixing and then coo together. I have posted almost every unique stir-fry recipes with different veggies listed at the end of the page, please scroll down to check any recipes. Do give this stir-fry this way and feel the difference. If you notice the change in taste, please let me know too 😊

Preparation time ~ 15 minutes

Cooking time ~ 10 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

cabbage 1/2 

onion 1 small or shallots 10

green chillies 2-3

ginger 1' piece

curry leaves, a sprig

to coarsely grind

coconut grated 1/2 cup

to temper 

mustard seeds 1/2 tsp

Method

• Wash and chop the cabbage in smaller strands. Peel and cut the ginger and onion, chop small. Cut the green chilli in 3-4 pieces. Remove the stalk from curry leaves. Add all of this to the chopped cabbage.
• IMPORTANT TIP: Add the turmeric powder and add salt lightly. Mix thoroughly with hands by crushing so that everything looks combined. Leave for 10 minutes until the cabbage leaves out moisture.

• Heat oil in a pan and splutter mustard seeds. To this, add the combined mix of cabbage.
• Cover and cook for 5 minutes till the cabbage looks half way cooked. 
• Add salt if needed, and add the coarsely ground coconut. Add 2tbsp of water to the blender jar to remove the residual coconut and add to the mix. Give a quick stir and cook again for 2 -3 minutes. 
• Finally, dry up any moisture left in the stir-fry and switch off the flame. Serve warm with steamed rice.

                                           

NOTES

* You may add a tsp of sambar parippu or chana dal while tempering. Some people do that, but we generally don't add, so just skipped.

* You can add the grated coconut just like that too, without coarsely grinding. Coarsely grinding adds a binding to the thoran (stir-fry).

STIR- FRY(THORAN) RECIPES POSTED :

* Agastya Poo Thoran

* Vazhakoombu(Mani) Thoran

* Raw Papaya Thoran

* Kovakka Thoran

* Idichakka(Tender Jackfruit) Thoran

* Ulli Ela Thoran

* Mathan Ela (Pumpkin Leaves) Thoran

* Muringakka Thoran

* Cherupayar Thoran

* Celery Thoran

* Uluva Ela Thoran

* Beans Thoran

* Beetroot Leaves Thoran

* Broccoli Thoran

* Muthira Thoran 

* Pavakka Thoran

* Vendakka Thoran

* Carrot Thoran

* Muringakka- Choora Thoran

* Cheema Chakka(Kadchakka/ Breadfruit) Thoran

* Pacha Thakkali Thoran

* Mushroom Thoran

* Chakkakuru Cheera Thoran

* Vazhapindi Thoran

* Padavalanga Parippu Thoran

* Vazhakka Thoran

Tawa Style Pulao | Mumbai Street Style Pulao (Step by Step Pics)

Tawa Style Pulao is a popular Mumbai street style pulao recipe made in a hot iron frying-pan(tawa) in which they make the pav bhaji masala. To the same pan, some leftover rice is added along with vegetables and prepared to soak up the spicy pav bhaji masala flavours leftover in the pan. Ideally long grain is used to make the tawa style pulao but here I have used kaima rice (jeeragashala rice) as I had some leftover cooked rice. In fact, you can use any leftover cooked rice to make this pulao as per the availability.

As it's one of the quickest pulao to make, all you need is some cooked rice, chopped veggies and pav bhaji masala. This is best served when warm and tastes yumm with no sides either. If you have an iron griddle or anodized pan, then should work finer than a non-stick pan. I have used an anodized pan to prepare the tawa pulao.Do give this a try if you are hunting down a quick pulao.

RELATED POSTS

• Paneer Pulao
• Minty Veg- Chicken Pulao
• Mushroom- Paneer Pulao
• Achari Chana Pulao
• Broccoli-Tomato Rice 
• Kashmiri Pulao
• Quinoa Veg Pulao
• Veg Pulao
• Spinach Corn Rice

Preparation time ~ 15 minutes

Cooking time ~ 25 minutes

Author ~ Julie

Serves ~ 4

Ingredients

jeeragashala / kaima rice 1 cup

water 1 3/4 cups

salt to cook rice

potato 1/2 cup cubed

cauliflower 1/3 cup cubed

beans 1/2 cup chopped small

carrot 1/2 cup cubed

green peas 1/2 cup

capsicum 1/2 cup small cut

onion 1 finely chopped

ginger-garlic paste 1tbsp

green chillies 3 finely chopped 

pav bhaji masala 1 tsp + 2tsp

tomatoes 4 finely chopped 

kasuri methi 1 tsp

oil (vegetable) 3 tbsp

salt to taste

to make paste

kashmiri chilly powder 1tbsp

cumin powder 1/2 tsp

Method

• Boil the potatoes, cauliflower, beans and carrot in a pan  with water and salt lightly. Cook till tender and keep aside.
• Add water in a pan (1 3/4 cups) with salt. Boil and add the rinsed rice, cook till done (may take 10-12 minutes). Spread the rice on a plate to cool completely and helps to prevent the rice from becoming mushy. 

• Mix the kashmiri chilly powder and cumin powder with little water and make a paste. OR soak 5-6 dry kashmiri chilli in hot  water and grind with cumin seeds to a smooth paste. Add salt lightly.
• Heat oil in a heavy bottomed pan and add the ginger-garlic paste and chopped green chillies. Then add onions, sauté and followed by capsicum. Sauté lightly without losing the tenderness. Add chopped tomatoes and add the kashmiri chilly paste with cumin.
• Cover and cook till the tomatoes are mushy. Quickly add the boiled veggies, thawed green peas and  slightly mash. Add the pav bhaji masala (1 tsp), mix well. Transfer the cooked rice to the pan. Add the rice in batches and mix.
• Finally, add the kasuri methi pav bhaji masala(2 tsp). Give a quick mix to combine, adjust salt to taste. Add coriander leaves to garnish. Serve warm with any of your fav sides or raitha. We served with Dhaba Style Paneer Curry.

NOTES

*I used frozen green peas, so added at the end with boiled veggies. If you are using fresh green peas, then boil with other veggies.

* Making a kashmiri chilli paste, yields the authentic colour to the tawa style pulao.

* You can use any veggies of your choice as per availability, but more or less these are the frequently used ones.

* Oil can be replaced for butter or both can be divide and taken. 

Try out these sides:

* Dhaba Style Paneer Masala

* Baby Corn Butter Masala 

* Paneer Lababdar

* Mattar- Paneer Curry

* Pomegranate Mango Raitha

Dhaba Style Paneer Masala (Step by Step Pics)

What is your favourite vegetarian side with a simple pulao or naan or phulkas??

Well, my first preference is paneer dishes and then mushrooms. And due to this love for paneer, I keep trying out newer recipes of paneer and kids also love paneer recipes. Though I have shared a lot of paneer recipes that you can try out from the list below but this dhaba style paneer gravy is very delicious that you can serve with a simple peas pulao or naan.  

This dhaba style paneer curry is usually a spicy curry with oil floating as a layer. I have used Kashmiri chilly powder only as my kids don't like spicier version with paneer masalas. You can always use the hot chilli powder along with Kashmiri chilly powder, as the hot chilli powder alone may not add the required colour to the masala. The masala is simple to make but requires a little patience as each stage of the masala is cooked till oil separates and then moves to the next step. 

The usage of roasted besan adds a richness to the gravy. This masala is simply delicious that you can try out with mushrooms too. The paneer cubes are fried in ghee, which imparts a unique flavour. Though we use tomatoes to add the tanginess and volume, but yogurt is also added. Do give this a try and enjoy with your dear ones!!

Preparation time ~ 20 minutes

Cooking time ~ 30 minutes

Author ~ Julie 

Serves ~ 3-4 

Ingredients

paneer 200 g

kashmiri chilly powder 1/2 tsp

turmeric powder 1/2 tsp

salt to taste

ghee 1-2 tbsp

for masala

whole spices (cardamom 2-3, cinnamon 1', cloves 3-4, bay leaf -1, dry chillies-2, cumin seeds 1/2 tsp)

onions 3 chopped fine

tomatoes 2 chopped 

ginger- garlic paste 1tbsp

yogurt 3-4 tbsp beaten

kashmiri chilly powder 1 tsp

coriander powder, 1 tsp

garam masala 1/2 tsp

green chilly 2 vertical slit

kasuri methi 1 tbsp

coriander leaves

salt to taste 

oil 3-4 tbsp

Method

• Cut the paneer in cubes and marinate using kashmiri chilly powder and turmeric powder and salt. Shallow fry the paneer cubes after marination in ghee or oil(I used ghee).

• Add the besan and roast the besan for 3-4 minutes till fragrant on low flame.
• Add oil and add the whole spices. Sauté and add onions till  translucent and then add ginger- garlic paste. Add the spice powders on low flame and add roasted besan. Mix well.
• Add tomato purée or chopped(I added chopped). Cook till the tomatoes are cooked well and the oil separates.

Add the yogurt, mix well and then slide in the fried paneer pieces with the left over ghee. Add  1/2 cup water and add salt as needed. Cook covered on low flame for 3 minutes till the oil separates.

Add kasuri methi and slit green chillies. Cook till the oil starts floating(may take 2 minutes). Finally, garnish with coriander leaves and switch off flame.

NOTES

* Frying the paneer in ghee adds a unique flavour, you can use oil too.

* The same gravy can be used to make mushroom masala too.

* Adding hot chilli powder will add the spiciness, I have added Kashmiri chilli powder alone. Add 1/2 a tsp of hot chilli powder if using for this recipe.

RELATED POSTS
* Paneer Korma( Kurma)
* Mattar Paneer Curry
* Palak Paneer  Masala
* Paneer Khurchan
* Mushroom Paneer Pulao

* Mixed Vegetable Paneer Pulao

* Paneer lababdar

Kerala Ulli Sambar | Cheriya Ulli(Vengaya) Sambar | Sambar for Idlis/ Dosas

Idli/ dosa when served with sambar and chutney is a delicious combo. I love the combo of idli- sambar than when  served with chutneys. Though idli can be served with the regular sambar, but I have a soft corner for this particular ulli sambar when it comes to serving with idlis/ dosas. If you haven't tried this ulli sambar, you must give this a try and am sure you will totally love this sambar with idlis/ dosas. I don't serve the ulli sambar with steamed rice as its milder in spices and has no much vegetables. Only shallots (kunjulli)and tomato is the only needed vegetable for this sambar. This is a very quick sambar recipe, very flavorful and thick sambar as it has ground coconut. Give this a try and enjoy !!

FEW MORE SAMBAR RECIPES-

* Traditional Sambar

* Varutharacha Sambar

Preparation time ~ 10 minutes

Cooking time ~ 25 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

shallots(kunjulli) 15-20

tomato 1 chopped

tuvar(toor) dal 1/2 cup

tamarind extract 2 tsp or a gooseberry size soaked

sambar powder 2 tbsp

sugar a pinch(optional)

salt to taste

to grind

coconut grated 1/2 cup

to temper

mustard seeds 1/2 tsp

dry chillies 2/3 broken

curry leaves a sprig

coriander leaves 1 tbsp chopped

oil  1-2 tbsp

Method

• Wash and peel the skin of shallots, wash and keep aside. Wash the dal and add to the pressure cooker, add turmeric powder and salt. Add enough water or add double the water than dal and pressure-cook for 3 whistles. Wait for the pressure to release.

• In the meantime, add the coconut to grind in a blender jar and add a little water. Grind to a smooth paste and keep aside.
• Add the peeled shallots and cut tomatoes to the cooked dal. Cook for 6-7 minutes until the shallots look cooked or turn translucent.
• To this, add the sambar powder, mix well. Then add salt and tamarind extract. Finally, add the ground coconut paste and simmer for 2 minutes and then put off the flame. Add the pinch of sugar at this point if using. 
• In another pan, add oil. Splutter mustard seeds when the oil is hot and add the curry leaves, dry red chillies and chopped coriander leaves. Sauté till the coriander leaves look wilted. Switch off the flame and pour the tempering over the sambar. Keep covered for 5 minutes and then serve. We served with idlis and tomato chutney.

NOTES

* If the shallots(kunjulli) are very big, then can cut in halves. The smaller variety adds a sweetness to the sambar.

* Adding a pinch of sugar is optional, it just adds a mild sweet tinge along with ground coconut paste, which tastes delicious when served with idlis.

* I have added homemade sambar powder, the recipe is here. You can use any store brought sambar powder.

IF YOU LIKE TRYING OUT VARIETY OF IDLI/ DOSA RECIPES, THEN HERE IT IS-

IDLI RECIPES:

* Idli/ Dosa Batter in a Mixer

* Barley Oats Idli

* Quinoa Idli

* Ragi(Panjipullu) idli

* Rava Idli

* Tricolor Idlis

* Barnyard Idlis

* Mushroom Idlis

* Chakka Podi Idli

DOSA RECIPES:

* Dosa Waffles

* Mysore Masala Dosa

* Instant Barnyard Tomato Dosa

* Indian Coffee House Masala Dosa

* Masala Dosa

Mixed Veg Dal Khichadi (Step by Step Pics)

When all are free sitting idle at home, especially weekends, I try making something simple yet nutritious for the family and so end up making a one pot meal. Mixed veg khichadi is one such type of comfort meal that you can prepare with any type of veggies and dal. There are multiple variations that you can try out for this recipe, and I too keep experimenting a lot of them. Mixed veg khichadi when served with a dollop of butter and hot rasam poured over it -awww !! Tastes heavenly. I love that combo so much, and all you need is a pappad(pappadam) by the side at the most. Do give this healthy one pot meal and try serving it hot for best tastes.

Preparation time ~ 20 minutes

Cooking time ~ 30 minutes

Serves ~ 6

Author ~ Julie

Ingredients 

sona masoori 2 cups

tuvar dal or toor dal or sambar parippu 3/4 cup

water 5 1/2 cups

green peas 1/4cup

capsicum 1 small or 1/4 cup diced 

carrots 2 or 1/4 cup cubed

beans 1/4 cup

onion 1 medium-sized

ginger-garlic paste 1 tbsp

tomato 1chopped

coriander leaves 2 tbsp

curry leaves a sprig

chilly powder 1 tsp

kayam or asafoetida or hing 1/2 tsp

turmeric powder 1/2 tsp

whole spices (cumin seeds 1 tsp, cinnamon 2 pieces, cloves 3-4, peppercorns 4, cardamom 3)

salt to taste 

ghee or butter 1 tbsp 

oil 2 tbsp

Method

• Wash and cut all veggies, keep aside. Wash the rice and dal separately, keep soaked till use.

  

• Heat oil and ghee/ butter in a pan, add the whole spices, hing and sauté. To this add onion, sauté till translucent and then add ginger-garlic paste, sauté till raw smell disappears. Add the spice powders on low flame and then add chopped tomato. Cook till mashed.

                                        

• Then add cut veggies and washed dal along with rice. Add salt and mix well. 
• Finally, add the coriander leaves and water(5 1/2 cups). Cook for 3-4 whistles. Wait till pressure is released and then fluff with a fork to check if done. Serve on a plate with pappad and raitha as side.

NOTES

* If you want the khichadi watery, then add a cup more of water when cooking.

* You can use tuvar dal too instead of moong dal.

* Add whichever vegetables are available in your kitchen.

MORE COMFORT MEAL IDEAS-

* Kanji 

* Curd Rice (Thayir Sadam)

* Mongdal Khichadi

* Vegetabe pulav

                                            

Chena Asthram | Yam Curry (Step by Step Pics)

Healthy foods and dishes are a comfort meal when served on a daily basis, that is what my family prefer mostly, though we cheat ourselves once in a while to enjoy the other way round too. There is no dearth of these underground roots, tubers, corms or rhizomes in Kerala which are mostly edible and most of the other parts like leaves, stem is also used of these veggies. Colocasia, yam, cassava(tapioca), cheru kizhangu(lesser yam), kachil(violet yam), arrowroot are to name a few. I love chembu astram and chembu mezhukuparetti that I prepare using colocasia. This yam curry is similar to chembu astram but here I have used tamarind extract instead of yogurt. You may even add yogurt, but I feel tamarind adds flavour in this curry. This curry is a delicious combo when served with steamed rice. This is quite simple to prepare as well, enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~ 6

Author ~ Julie

Ingredients 

chena/ yam cubed pieces 2 1/4 cups

chilly powder 1/2 tsp

turmeric powder 1/2 tsp

salt

tamarind 1 lemon size 

grated coconut 1/2 cup

shallots 4

cumin seeds 1/2 tsp

to temper

coconut oil 1 tbsp 

red dry chilly

curry leaves 2 sprigs

shallot sliced 2

Method

• Peel the skin of yam and cut in cube size pieces. Then wash the pieces under running water, please use a strainer to remove the pieces from water, else gives a bad irritation to sensitive hands and causes itching. I get it, so I always use a colander to drain the water or use a strainer to remove the pieces and put in a pan.

                                           

• Add the pieces in enough water, add salt, turmeric powder and chilly powder. Cook covered on medium flame till the pieces looks nicely cooked but not to the level that pieces gets mashed. The pieces should be cooked enough such that when you squeeze a piece in your fingers it should be soft.

• In the meantime, grind the coconut, cumin seeds and shallots to a smooth paste(see first pic). Soak the tamarind in enough water to squeeze out the pulp.
• Add the ground mix with enough water, adjust salt if needed. Add the tamarind juice after extracting. Simmer over low flame for another 2 minutes and then enjoy.

• Heat oil in a pan and add mustard seeds. Splutter mustard, then add the red dry chillies and curry leaves. Add the sliced shallots and sauté until lightly browned. Pour this mix over the curry. Keep covered for 10 minutes and then mix, serve warm with steamed rice.

NOTES

* You can add yogurt instead of tamarind extract too.

RELATED POSTS
* Chembu Astram

* Kurukku Kalan

* Chembu Mezhukuparetti

* Kootu Curry

* Chembu Moru Curry

* Chembu Erissery

* Meen Ila men Curry

Mushroom Tikka (Step by Step Pics)

Mushrooms are a rich source of B vitamins and are a powerful antioxidants like selenium, which help the body cells from damage. They are very low in calories and is a source of protein. The button mushrooms are mildly flavoured. We love mushrooms and so keep trying variations in recipes too. This time I tried out the tikka recipe with mushrooms. Came out superb and this can be served as a perfect appetizer. Tikka is nothing but small pieces of marinated meat, paneer or fish skewered to a skewer and baked in a tandoor. But these days people have started trying these out in oven as well and so it's kinda easy to prepare anytime. The marination ingredients include spices and yogurt. I have already posted chicken tikka and Special Fish Tikka, do check that out too if interested. Mushroom tikka is so easy to put together but the only care to be taken is when skewering as the stem tends to break easily as it's soft and delicate. Give this a try if you are looking for some good appetizer recipes and do let me know too.

Preparation time ~ 10 minutes

Marination time ~ 30 minutes -8 hours

Baking time ~ 25 minutes

Author ~ Julie

Serves ~ 12-15 mushroom tikka or 4 sticks 

Ingredients

button Mushroom 200g

kashmiri chilly powder 1 tbsp

hot chilli powder 1 tsp

coriander powder 1 tsp

pepper powder 1/2 tsp

garam masala 1 tsp

cumin powder 1/2 tsp

thick yogurt 1/2 cup

ginger- garlic paste 1 tsp

oil 1 tbsp +1 tbsp

coriander leaves 2 tbsp

kasuri methi 1 tsp

salt to taste

for garnish

lemon wedges

chat masala 

Method 

• Clean the button mushrooms and wipe dry. Strain the yogurt and leave for half an hour, to get thick yogurt.

                                              

• Make a marinade using the ingredients listed, marinate the button mushrooms using all the ingredients and refrigerate covered for half an hour till overnight. 

• Pre-heat oven to 400 degrees F for 10 minutes and in the man time, skewer the marinated mushrooms, evenly divided in 4-5 skewers. (I have used steel skewers, but you can use wooden skewers as well. Be careful when attaching the mushrooms as it's very delicate and the stem tends to break if you put force). Place the skewers on a tray and keep ready.
• Place in oven and bake in oven 400 degrees F for 20-25 minutes, turn halfway through and give a 2-min on top rod alone or broil mode.
• Remove from oven, sprinkle a dash of chat masala and squeeze lemon on top and serve.

NOTES

*If you are using wooden skewers, dip in water for half an hour before use. 

* Use Greek yogurt if you get it available at your place.

* Brush oil on top halfway through on the mushrooms to prevent drying out and at the end too.

* Water oozes out of the mushrooms as it gets cooked when we turn halfway through.

RELATED MUSHROOM RECIPES-

* Mushroom Korma

* Kadai Mushroom

* Stuffed Mushroom

*Mushroom Theeyal

*Chettinadu Mushroom Masala

*Mushroom Fry

*Mushroom Butter Masala

*Mushroom -Paneer Pulao

*Cream of Mushroom Soup

*Mushroom Thoran

*Mushroom Manchurian

*Mushroom Quiche

*Mushroom Idli