Tomato Perugu Pachadi/Thakkali Thayir Pachadi -Tomato in Yogurt Sauce

I like raitha as accompaniment for spicy foods like biriyani,kaara kulambhu varieties.So I try raitha with different veggies.

This one is different from other vegetable raitha,as it uses only onion and tomato.One of the quickest accompaniment needs 10 minutes to make.

The raitha pairs very well not only for spicy foods,also with parathas and rotis.Here I added some grated coconut as we like the flavor of coconut.Its pure optional.

                                                            

                                                            

                                  Tomato Perugu Pachadi/Thakkali Thayir Pachadi

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   Basic Information

   Preparation time 5 minutes
   Cooking time 5 minutes

   Serves 3 (generously)

  Ingredients

Ingredient	Quantity
Tomato(not too ripe,firm)	2 medium size(finely chopped)
Onion(optional)	1 small size(finely chopped)
Thick Yogurt/thayir	1-1.25 cups
Coconut/thegai(grated)	2 tbs
Green chilly/pachamilagai	2-3(depending on spice level)
Curry leaves /karivepillai	few leaves
Turmeric powder/manjal podi	a pinch
Coriander leaves/kothamalli	as needed(finely chopped)
Salt	to taste
Oil	2 tsp

  For the Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(broken)

   

   Method 

• Take the yogurt in a bowl and add a pinch of salt,whisk it well till it becomes creamy.Set it aside. 
• Now heat the oil in a pan and crackle the mustard seeds,add in the asafoetida and red chilly.Toast the curry leaves and add the onion,saute it for a minute.

• Now add in the chopped tomato,turmeric powder and salt.Saute it for a minute.Add in the grated coconut and put off the flame.Mix it well.

• Once the mixture becomes cool down add it to the yogurt,also add in some chopped coriander leaves and mix it well.

•  Serve it  as an accomapniment.

                                                                                  

Make sure the yogurt is not too sour as the addition tomato makes it slightly sour taste.

Use fresh and thick yogurt.

The addition of green chilly is depending on personal preference.

Enjoy.........................................

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Kala Channa Kadhi

 Today I am sharing another yogurt based recipe for the protein rich dishes.My family likes mor kulambhu a lot.So I try varieties of yogurt based curries.

Kadi is a North Indian version of mor kulambhu whereas gram flour and yogurt mixture is used.
Like South Indian version,kadhi has so many versions and popular in many sates.One such version is with kala chann(black chickpeas),quiet popular in Rajasthan.

The recipe sounds so simple but the taste is so amazing with piping hot rice.Tastes better if ghee is used for seasoning but I used the cooking oil.

                                                             

                                                            

                         Kala Channa Kadhi/Black Chicpeas in  Yogurt Sauce

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   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 3(generously)

  Ingredients

Ingredient	Quantity
Black chickpeas/kala channa	1 cup(soaked)
Thick Yogurt/thayir	1-1.25 cups
Gram flour/kadala maavu	2 tbs
Green chilly/pachamilagai	3-4(slit lenghty)
Red chilly powder/milagai podi	1/2 tsp
Turmeric powder	1/4 tsp
Curry leaves	few leaves
Coriander leaves	as needed
Oil	1 tbs
Salt	1 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Red Chilly/varamilagai	2 (broken)
Asafotida/perungayam	a pinch

  

   Method 

• Cook the soaked black chickpeas in a pressure cooker for 2-3 whistles along with water and a pinch of salt 

• To the yogurt add the gram flour,turmeric powder and a cup of water.Whisk it well and keep it aside.

• Now in a pan heat the oil and crackle the mustard seeds,cumin seeds,add in the asafoetida and red chilly.Toast the curry leaves and the black chickpeas,red chilly powder and salt.Give it a mix.Add in the yogurt mixture and 1/2 cup of water. 

• Let it boil for 3-4 minutes in a medium flame.Put off the flame and add in the chopped coriander leaves.

•  Serve it  with rice.

Enjoy.........................

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Sumber http://www.naliniscooking.com

Rose Lassi/Rose Flavored Lassi

Today I am sharing you a simple,chilled refreshing drink made with yogurt..As one cup of yogurt provides 15-16 grams of protein,its a very good source of protein for vegetarians.

The weather is so weird here in September and its so hot like summer.My kids are enjoying the lassi everyday and and they are having their everyday yogurt dosage with no fuss.

No proportions are measurements need to be perfect,just add them how you would like and blend it well.The rose flavored lassi is ready to serve.

                                                                    

                                                            
                             Rose Lassi/Rose Flavored Lassi

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   Basic Information

   Preparation time 7 minutes
   Serves  2

    

  Ingredients

Ingredient	Quantity
Thick Yogurt/ketti thayir	2 cups
Rooh afza rose syrup	2-3 tbs
Sugar	2 tbs or needed
Chilled milk	1 cup
Ice cubes	as needed

   Method 

• In a blender jar take everything and whip it for 30 second.Transfer to a serving glass and serve it immediately.
• Rose Lassi is ready.

• Use the fresh yogurt, thick yogurt for nice and creamy lassi
• If you feel the yogurt is sour,add some more milk and mix it well.
• Do not blend it for too long,even a hand blender works fine.

Enjoy.................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com

Paneer Bhurji Curry /Paneer Bhurji Masala

We are into our final week of mega marathon and could not believe that I posted 20 recipes on time without any prior preparations.Though the theme was decided 6 months before,I finalized my recipes list just before the marathon started.

I am doing with different set of ingredients for each week as sub theme in Protein rich dishes.For this week I am sharing the recipes with dairy products such as paneer,milk,yogurt and cheese.

Today's recipe is a delicious and simple scrambled paneer/cottage cheese curry.I have already shared a dry version of paneer bhurji here.But this is a thick gravy version,pairs up very well with roti,naan,butter slathered pav and bread.

                                        

                                     

                                        Paneer Bhurji Curry /Paneer Bhurji Masala

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   Basic Information

   Preparation time 10 minutes
   Cooking time 25-30 minutes

   Serves 4

   

  Ingredients

  

Ingredient	Quantity
Paneer/Cottage Cheese(crumbled)	300-400 gms
Onion(finely chopped)	1 medium size
Tomato(pureed)	3 medium size
Ginger&garlic paste	2 tsp
Green chilly/pachamilagai	2 (finely chopped)
Red chilly powder/milagai podi	3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Chaat masala powder	3/4 tsp
Kasoori methi leaves/dried fenugreek leaves	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Green peas/pachai pattali(fresh or frozen)	1/4 cup
Salt	3/4 tsp
Butter/vennai	1.5 tbs
Coriander leaves(chopped)	2 tbs

  
 Method 

• Heat a pan with butter and crackle the cumin seeds seeds.Add the chopped onion,green chilly.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,saute it till raw smell disappears.Add in the pureed tomato the spice powders except chaat masala and garama masala powder.

• Saute the mixture until it becomes thick now add in the green peas.Saute until the oil separates.Add in around a cup of hot water to the mixture.Allow it to boil.

• After boiling add in the crumbled paneer and mix it well.At this stage add in the kasoori methi and chaat masala to it.Let it cook for one boil.Add in the chopped coriander leaves and put off the flame.

• Paneer bhurji masala is ready to serve.Serve it with roti,naan or bread.

Enjoy...............................

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Quinoa and Soya Kheema Cutlet

As a part of Protein rich dishes in mega marathon edition,today I am sharing a protein packed cutlet with soya kheema and quinoa.

This cutlet is a perfect party starter/snack as such or a wholesome meal when it is served with bun ansdsome veggies.

The best part of these cutlets are it can be made in bulk and freeze it for future use.I made those patties and store it in the ziplock bags.Whenever needed,just thaw it and shallow or deep fried.

To cut down the calories here I shallow fried the cutlets and served it with bun for our dinner.It was a quiet filling and comforting meal for us.With no further delay,lets move on to the recipe................

                                                        

                                                                                 

                                Quinoa and Soya Kheema Cutlet                                                         

                               

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   Basic Information

   Preparation time 15 minutes
   Cooking time 30-35 minutes

   Makes 10

  Ingredients

Ingredient	Quantity
Quinoa(uncooked)	1/4 cup
Soya Chunks	1/2 cup
Potato(boiled)	2(medium size)
Green chilly/pachamilagai	1-2(finely chopped)
Mixed veggies(carrot,beans,green peas)	3/4- 1 cup(finely chopped)
Red chilly powder/milgai podi	1 tsp
Garam masala powder	1/2  tsp
Turmeric powder/manjal podi	1/4 tsp
Ginger/inji(grated)	1 tsp
Cumin seeds/jeeragam	1 tsp
All purpose flour/maida	2 tbs
Bread Crumbs	3/4 - 1 cup
Salt	to taste
Oil	1/4 cup

   
Method 

• Cook the potatoes in a pressure cooker for 2 whistles and peel the skin and mash it well.Keep it aside.

• Wash and rinse the quinoa couple of times in water and keep it aside.Now heat 3/4 cup of water in a sauce pan with a pinch of salt and a tsp of oil.Once the water boiled add in the washed quinoa and cook it in a medium flame,till the sprout strings are visible.Keep it on the flame till the moisture evaporates.Fluff it with a fork and set it aside.

• While the quinoa is cooking,cook the soya chunks in boiling water with a pinch of salt.Once its cooked put off the flame and rinse the soya chunks in the cold water for couple of times.Squeeze all the water and pulse it in a blender to bit fine paste.

• Heat 2 tsp of oil in a pan and crackle the cumin seeds,add in grated ginger.Now add the finely chopped veggies and green peas.Saute it well and sprinkle some water and let it cook.Once its cooked slightly mash the green peas and veggies.Add in the spice powder and salt.Mix it well and put off well.

• Now in a wide bowl take the mashed potato,quinoa,soya kheema,cooked veggies,chopped coriander leaves.Mix it well.Now take a lemon size of the mixture and made it into desired shape or flatten it to a disc and keep it aside.

• Now take all purpose flour and a pinch of salt,mix it with couple of  tbs of water.Dip the flatten disc in the batter and roll it in the bread crumbs.

• Heat  a pan with a tbs of oil and drop the rolled disc in the oil and shallow fry it both sides till golden.Remove it  and drain it on a paper towel.Continue for the rest in the same way.

• Serve it with ketchup.

• There should not be any moisture in the soya kheema and cooked quinoa.
• If the mixture is slightly watery then add couple of tbs of rice flour,to get  a nice consistency.
• The cutlets can be shallow fried or deep fried.

Enjoy......................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Chettinadu Mushroom Masala /Chettinadu Kaalaan Masala

Mushrooms are good source of protein and low in calorie.Also they are rich in vitamins and minerals.Mushrooms are great substitute for meat as it is chewy,juicy.

Coming to the recipe,its a spicy and flavorful curry whereas,mushroom is simmered in freshly ground masala paste.Be it with rice or roti,this curry goes very well.

I made my masala on the thicker side and the gravy was enough for 3 people.If more gravy is need then add another tbs of coconut and some cashews while roasting the spices.Off to the recipe..............

                                        

                                      

             Chettinadu Mushroom Masala/Chettinadu Kaalaan Masala

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Button Mushroom/kaalaan	300 gms(sliced)
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	2 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tsp
Turmeric powder/manjal podi	1/4 tsp
Curry leaves/karivepillai	1-2 sprigs
Coriander leaves	as needed
Salt	1 tsp
Oil	1 tbs +2 tsp

  For the tempering 

Ingredient	Quantity
Black stone flower/kalpaasi	1
Star anise	2 petals
Fennel seeds/sombu	1/2 tsp

  
 Roast and powder

Ingredient	Quantity
Fennel seeds/sombu	1 tsp
Black pepper/milagu	1 tsp
Red chilly/varamilagai	3- 4
Coriander seeds/dhaniya	1 tbs
Cloves/lavangam	2-3
Cinnamon/pattai	1/2 inch
Coconut(grated)	2 tbs

  Method 

• Heat pan with tsp of oil and fry the ingredients given to roast and grind except coconut,until a nice aroma comes out.Finally add the grated coconut and fry it for a minute.Put off the flame,once it becomes cool down grind it to a fine paste.Keep it aside.

• Now in a pan heat the remaining oil and do the tempering with the given ingredients.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in chopped tomato and cook it until mushy.

• At this stage add in the ground paste,turmeric powder and salt, mix it well.Rinse the blender jar with a cup of water and add it.Let it cook for couple of minutes.Meanwhile heat a pan with a tsp of oil and saute the mushrooms till it is tender.

• Add the sauteed mushrooms to the boiling gravy and let it simmer for 5-6 minutes or desired consistency is reached.Add in the chopped coriander leaves and put off the flame.Add in lemon juice if needed.

• Serve it with roti or rice.

• I used 2 Kashmiri red chilly to get a nice color and 2 regular red chilly for the spice.
• The spices given are  for medium spice level.
• The amount of green chillies can be increased for a spicy level.

Enjoy........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com