VENDAKKAI PULI PACHADI RECIPE| OKRA IN TAMARIND SAUCE

Vendakkai puli pachadi recipe,i am trying out for the first time. When a reader asked for this recipe, i didn’t have much idea about how to make vendakkai puli pachadi. Though i have tasted in a friend’s place very long back, i couldn’t recollect the recipe. But thank god finally when i was casually talking to a friend about this recipe she gave me the idea and finally made it. This goes well with Arisi upma, Pidi Kozhukattai and you can have this with rice too.

INGREDIENTS: [ serves 2-3]

LADIES FINGER | VENDAKKAI	8-10
TAMARIND PASTE	1 AND 1/2 TSP(If using tamarind, take a small gooseberry size)
GREEN CHILLI	3
JAGGERY	1 TSP
WATER	1 CUP
RICE FLOUR	2 TSP
SALT	AS NEEDED
OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
TOOR DAL	1/2 TSP
METHI SEEDS | VENDAYAM	1/4 TSP
RED CHILLI	1

METHOD:

• Wash and pat dry the ladies finger. Cut them into small roundels.
• In a pan add oil and temper with mustard seeds, toor dal , green chilli(cut into pieces),red chilli and methi seeds.

• When the dal turns brown, add the cut ladies fingers. Saute in a low flame for few minutes by adding salt to this.
• Saute this for a while but let it not change its color.

• Add the tamarind extract and add turmeric powder.
• Allow this to boil in a medium flame for 7-10 minutes in a medium low flame.
• Add in the jaggery and let this boil for few minutes.

• mix the rice flour with 2-3 tblsp of water without any lumps and add it to the pachadi.
• Stir it nicely and keep the flame low.
• the pachadi will get a thick consistency after adding rice flour.

• Switch off the flame and serve it with arisi upma or upma kozhukattai.

Note:

1. I used the tamarind paste. You can soak a small gooseberry sized tamarind in hot water and extract juice with 1 cup of water.
2. Do not change the color of okra while cooking.

Technorati Tags: vendakkai puli pachadi,okra recipes,bhendhi recipes,indian okra recipes

METHI THEPLA RECIPE | THEPLA RECIPE

Methi thepla with video 

   I have already posted Methi Paratha recipe here but this methi thepla i learnt from my friend and i am big of this and after tasting this twice at her place, you know what i told. If you say i asked for the recipe, no- I told her whenever you make this methi thepla you give the dough for me also to make 4 rotis. Till date i didn’t try the dough on my own,(as she send me dough every week) even for this recipe too i called her home and asked her to make for me. We had a good chatting session while making this methi thepla. Thanks anitha for the wonderful recipe and making the theplas for me.
These theplas if handled in a proper way, like without touching with wet hands and not packing when it is too hot, is best suitable for travels too. So if you are planning for a summer vacation trip or any picnic you can prepare this and pack for your trip. This can stay for 2 days. Check out my Methi khakra recipe.

KADAI MUSHROOM | KADAI MUSHROOM RECIPE|SIDE DISH FOR ROTI

Cooking mushrooms is a new addition in my kitchen as i have never attempted to cook any gravy with mushroom or include in any rice variety. Since kids doesn’t eat mushrooms, even on the pizza topping, i am bit hesitant to try out Mushroom Recipes. But i was getting requests from readers for posting mushroom recipes. So finally i bought a small box of button mushrooms and thank you Nags for helping me out in choosing the variety of mushroom. But to my great surprise, kids loved this Kadai mushroom and i am making this the third time in the last one month. Check out my mushroom masala, mushroom pulao and mushroom soup recipe.

Kothamalli chutney recipe, Coriander chutney

Kothamalli Chutney | Coriander chutney | Dhaniya chutney or green chutney (which my kiddos used to tell) is a simple one to make and a yet a tasty chutney to go with Idli | Dosa and sometimes with Curd rice too. My mom makes this Kothamalli chutney without coconut and dal. Though i like that way , since kiddos want this version of Kothamalli chutney, i made this few days back. Here is the recipe for Kothamalli chutney| Coriander chutney which makes a perfect side dish for idli and dosa. I added 2 small onions to this chutney, but it is truly optional. You can make a no onion no garlic version too.
Check out my other interesting chutneys using Coriander leaves.

• Mint coriander chutney 
• Coconut coriander chutney

Kothamalli chutney recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 10 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Breakfast | Dinner
• Description: Kothamalli chutney | coriander chutney, simple chutney pairs well with idli dosa and chapati too.

    Coriander leaves  1 cup (tightly packed )
    Urad dal  1 tblsp
    Red chili  3-4 
    Coconut  2-3 tblsp
    Small onion  2-3 (optional)
    Oil  2 tsp
    Mustard seeds  1/4 tsp
    Salt  as needed
    Oil  1 tblsp

Method with step by step pictures :

METHOD:

• In a pan, add 1 and 1/2 tsp of oil and add the urad dal , red chilli and shallots(if using). You can add garlic also instead of shallots. 
• When the dal turns golden brown and the onions are roasted add the washed coriander leaves.
• Keep the flame low while roasting.

• Switch off the flame and add the coconut.
• Add salt and allow this to cool. Grind this into a smooth paste and temper with mustard seeds.

• Coriander chutney is ready to serve.
• Add little water to adjust the consistency.
• Temper mustard  seeds in 1/2 tsp of oil.

Note:

1. You can add tomato or Garlic while sauting the dal.
2. Even channa dal can be replaced in the place of urad dal.
3. Red chili can be replaced with green chili for making kothamalli chutney.

SCHEZWAN FRIED RICE RECIPE | VEG SCHEZWAN FRIED RICE

When i posted the Schezwan sauce recipe yesterday, i promised to post the Schezwan Fried Rice recipe. So without further write up let me come the recipe of how to make schezwan veg fried rice.

INGREDIENTS:  Serves 1-2

BASMATI RICE	3/4 CUP
SCHEZWAN SAUCE	2-3 TBLSP
MIXED VEGETABLES( I Used capsicum, carrot,cabbage)	1/2 CUP
SPRING ONION	FEW
SALT	TO TASTE
OLIVE OIL	2 TBLSP
PEPPER POWDER	TO TASTE

METHOD:

• Chop the carrots, capsicum and cabbage finely along with the spring onion whites.
• Reserve the green part of the spring onion for garnishing in the last.
• In a wide pan, preferably non stick, add oil and throw in the spring onion whites.

• Saute for a minute and add the rest of the veggies and cook in a high flame for a minute.
• do not over cook the veggies, it should be crunchy.
• Add the schezwan sauce and cook in a low flame for 2 minutes.

• Meanwhile cook the rice and fluff it up with fork. Allow this to cook for sometime.
• You can keep it in the refrigerator for an hour too. This will make the rice firm.
• Add in the rice to the veggie sauce mix.

• Carefully mix it well for even mixing. Check for salt and pepper. Add if you want any.

• Garnish with the finely chopped green part spring onion  
• Schezwan fried rice is ready for serving. Serve with simple raitha or Vegetable Manchurian or Baby corn manchurian.

        

Technorati Tags: schezwan fried rice,how to make schezwan veg fried rice

SCHEZWAN SAUCE RECIPE | HOW TO MAKE SCHEZWAN SAUCE

Nornally i make vegetable fried rice for kids lunch box  and pack with plain raitha or some store bought chips. But my daughter always insist me to make Gobi Manchurian or Vegetable manchurian to accompany the Vegetable Fried rice. . But for me it is very difficult to make the elaborate manchurian on a weekday mornings. When we tasted Schezwan  fried rice few weeks back in a restaurant we all liked it and i have noted down in my to do list to make this recipe. Yes , now a days i am little organised and planning my menu ahead and kept a list of items to be blogged this year and planning accordingly. Coming to the recipe, i first wanted to post the recipe of home made schezwan sauce and i adapted the recipe from a cook book of Sanjeev Kapoor.

The schezwan fried rice which i made  with the home made schezwan sauce doesn’t need any accompaniment and both the kids liked it.
INGREDIENTS( FOR 3/4 CUP SAUCE)

GARLIC (FINELY CHOPPED)	1/4 CUP
GINGER (FINELY CHOPPED)	2 TBLSP
OIL	3-4 TBLSP
RED CHILLI	10-12
SOYA SAUCE	1/2 TSP
PEPPER POWDER	1/4 TSP
TOMATO KETCHUP	1/2 TSP
SALT	TO TASTE
WATER	1/4 CUP

METHOD:

• Soak the red chilli in water for an hour.
• Take out the seeds and grind it into a smooth paste. add a few tsp of water if necessary while grinding.
• the easier way to take out the seeds is ,  take it out before soaking. this makes the job easy.

• In a pan add the oil and add the finely chopped ginger and garlic . Saute for few minutes till the garlic turns golden brown color. Saute in a low flame, else it will not get cooked.

• Add the ground red chilli paste to this. ( 2tblsp )
• Mix well and cook for 2 minutes till the oil oozes out.

• Add the soya sauce and pepper powder.
• Add tomato ketchup and salt as needed.
• Keep in mind that the sauces(soya and ketchup) contains salt.

• Add 1/4 cup of water to this and cook for few minutes till it reaches a saucy consistency.
• Add little extra water if you want, but do not add too much.

• Sauce is ready.
• stay tuned till tomorrow to get the recipe of Schezwan Fried Rice. Check for the recipe of schezwan fried rice recipe 
• This can be stored in a clean bottle for 10 days in the refrigerator. 

 

Technorati Tags: Schezwan sauce recipe,home made schezwan sauce,how to make schezwan sauce at home,easy home made schezwan sauce

JEERA PULAO RECIPE

Jeera pulao is a very recipe which goes very well with any North Indian gravy. Whenever i bored of rolling rotis, i make this jeera rice with a rich gravy.

Let me share my way of making jeera pulao.

INGREDIENTS[ SERVES 2]

BASMATI RICE	1 CUP
CUMIN SEEDS	1/2 TSP
CARDAMOM	1
CINNAMON	A SMALL PIECE
SALT	AS NEEDED
GHEE AND OIL	1 TBLSP EACH

METHOD:

• Wash the rice and soak for 20 minutes.
• Drain the water and keep the water aside.
• In a pressure cooker, add oil and ghee. Add the cumin seeds (jeera) and cardamom and the cinnamon to this.
• Do not allow the cumin seeds to splutter immediately add drained rice to this.
• Saute for a few minutes and add the salt.

• Add the water and pressure cook for 1 whistle. Simmer for 5 minutes and switch off the flame. Normally for 1 cup rice i add 1 and 1/4 cup water.

• Fluff it up with a fork. The jeera rice is done.

 

• Serve it hot with any north indian gravy.

 

Note:

1. If cooking in rice cooker , for 1 cup of rice add 2cups of water.
2. If you want you can add fried onions once the rice is done. Though i love to add, my daughter Varsha hates to eat that. So i didn’t add.
3. Never allow the cumin seeds to splutter as it will give a medicine smell to the rice.
4. You can add slit green chilli to the rice while adding the whole spices.
5. Instead of cumin seeds you can add shahi jeera too.

Some popular dishes to go with the Jeera rice.

Technorati Tags: jeera pulao,how to make jeera rice,jeera rice recipe