October 02, 2010 By: admin Category: Variety Rice
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Ingredients:
Rice – 2 cups
White Channa (Kondai kadalai) – 1 Cup
Aloo – 1 Cup (cut into cubes)
Bay leaves – 2
Cloves – 4
Cinnamom – 3-4
Ginger garlic paste – 1 tsp
Onion – 3 Sliced
Green Chilli – 3 nos
Oil – 3 tsp
Ghee – 2 tsp
Curry & Coriander leaves - for garnishing
Salt – to taste
Water – as required
Aloo Channa Pulav Recipe
Method:
Soak Channa overnight and keep them.
1. Take a pressure cooker and add oil.
2. Add the cloves, cinnamom and bay leaves.
3. Now add the sliced onions, sliced green chilli and also the ginger garlic paste.
4. Sauté them until the raw flavor fades.
5. Now add the Potato cubes and the channa.
6. Add the raw rice directly without soaking in water or without washing it.
7. Mix well and add ghee (if you are diet conscious you can add gingelly or sesame or til oil) and saute.
8. Now add the required salt and water.
9. Mix well and allow the rice to cook for 2 whistles.
10. After steam subsides, open the cooker and garnish with the curry and coriander leaves.
Serve hot with Raita.
Note: Adding gingelly oil in good for health and helps the rice to come well (non-sticky).
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August 25, 2010 By: admin Category: Festives & Sweets
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Ingredients:
Coconut – 1 full(grated)
Jaggery – 2 cups
Cardamom – 1/2 tsp
Maida – 1 cup
Turmeric – a pinch
Salt – a pinch
Water – little
Oil – as required
Thengai Poli
Method:
1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.
2. Grind coconut and jaggery and fry them in ghee to thicken. And stuffing is ready.
All other steps remain the same like dhal Poli.
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July 29, 2010 By: admin Category: Festives & Sweets
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Paruppu Poli
Ingredients:
Channa dhal – 1 cup
Jaggery – 3/4 cup
Grated coconut – 2 tsp
cardamom powder – 1/2 tsp
Maida – 1 cup
turmeric powder – a pinch
Salt – a pinch
water – little
Oil – as required
Method:
1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.
2. Cook the channa dhal and remove off the excess water.
3. Grind cooked channa dhal, jaggery, coconut and cardamom. Do not add water while grinding.
4. Add 1 tsp ghee to frying pan and add the ground paste and allow it to thicken.
5. Prepare medium sized balls with the grounded mixture after it cools down. Stuffing is ready.
6. Take a clean plastic sheet or plantain leaf and grease it with oil.
7. Make small balls with the maida dough and keep each one in the leaf and flatten it a bit and keep the stuffing.
8. Properly close the maida and flatten again using hand. (just like thin poories but little small in size)
9. Cook them in a tawa adding ghee and oil. Cook until they are cooked on both sides.(again like chappathi)
Dhal poli or paruppu poli is ready. Add ghee while serving.
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July 06, 2010 By: admin Category: Sambar/Gravy
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Ingredients:
Toor dhal – 2 cups
Any vegetable suitable for sambar–I have taken ladysfinger
Tamarind – small lemon size
Salt – to taste
Spicy Masala Sambar
Masala Items:
Channa dhal or kadalai parupu – 2 tsp
Dhaniya or coriander seeds – 3 tsp
Dry Red chili – 4-5
Toor dhal – 1/2 tsp
Pepper – 3-4 nos
Fenugreek – 1/4 tsp
Tomato – 1 medium size
Onion – 1 medium size
Grated Coconut – 5 tsp
Oil – 2 tsp
Seasoning:
Oil – 1 tsp
Mustard – 2 tsp
Curry leaves
Method:
1. Cook and keep aside the toor dhal.
2. Fry all the masala items (excluding coconut) together for few mins in low flame allowing the onions to turn pink and the dhal to turn golden brown.
3. Allow the fried items to cool down and get them grinded along with coconut to a fine paste.
4. Extract tamarind juice and add the masala paste and add required salt.
5. Since i have taken ladysfinger, I have fried it in little oil and added it to the tamarind masala gravy.
6. Allow the mixture to boil well.
7. Keep the cooked toor dhal ready and add it when the mixture starts thickening.
8. Allow it to boil and season it with the seasoning ingredients.
9. If you like, you can add a small piece of jaggery for enhancing the taste.
Spicy and tasty masala sambar is a nice combination with rice.
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June 30, 2010 By: admin Category: Chutney/Thokku & podi
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Ingredients:
Toor Dhal – 1 tsp
Channa Dhal – 2 tsp
Onion – 1 no small
Red Chili – 2
Green chili – 1 (if required)
Coconut – 1/4 cup
Tamarind – a small piece
Fried gram or pottu kadalai – 2 tsp
Salt – to taste
Seasoning:
Oil – 1 tsp
Mustard – 1/2 tsp
Urad Dhal – 1/2 tsp
Curry leaves
Method:
1. Take a tawa add 1/2 tsp oil and add all the ingredients and fry until golden brown.
2. Add coconut at the end before turning off the stove.
3. Leave it for few mins and grind to fine paste adding the fried gram. (Do not add pottu kadalai to the frying items)
4. Season it with the seasoning ingredients and serve with dosa or idli.
The taste was yummy. If needed you can also add urad dhal to the frying items and get it grinded.
Hope you try out and leave your comments.
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