Punjabi Kadi Pakodi/Pakoda Mor Kuzhambu

Ingredients for Pakaodi/Pakoda
Besan/Kadalai mavu-1/2cup
Onion-1
Green chilly-1
Boiled and chopped potato(small)-1
Chilly powder-1/2teaspoon
Crushed coriander seeds-1teaspoon
Chopped cilantro-2tablespoons
Salt
Oil - to deep fry
For the Kadi/Mor kuzhambu
Thick sour curd-1/2 cup to 3/4cup
Besan/Kadalai mavu-11/2tablespoons
Chilly powder-11/2teaspoon
Coriander powder-11/2teaspoon
Garam masala-1/2teaspoon
Turmeric powder-1/4teaspoon
Sugar-1teaspoon
CIlantro - to garnish
Salt
To temper
Methi seeds- 7
Mustard seeds-1/2teaspoon
Red chilly-1
Few curry leaves
Oil
Final tempering(optional)
Ghee-1teaspoon
Chilly powder-1/4teaspoon
Cumin seeds-1/2teaspoon

Method
1.Combine the besan/Kadalai mavu, chopped onion, g.chilly, chopped cilantro, crushed coriander seeds, chilly powder, salt in a bowl. Add water little by little and make it as a thick batter as we do for pakodas.
2.Heat enough oil to deep fry. Drop a spoon full of batter into the oil carefully and fry the pakodi's until they turn nice golden color.
3.Drain them in a paper towel and keep it aside.

4.In a separate bowl take besan, chilly-coriander-garam masala-turmeric powders, sugar and salt. Add little water  and make it as a paste.
5.Mean while blend the thick curd with a cup of water [I whipped the curd and water in a mixie jar, which made the work faster and easier].  Add the beaten curd to the besan paste and mix it without lumps with the help of a whisk.
6.Heat some oil  in a pan, and add the mustard seeds, let them pop-up. Now add in the methi, red chilly and curry leaves. Let them splutter.

7.Add the curd and bring the content to a nice rolling boil.
8.Reduce the heat to low and add the deep fried pakodi's, let it simmer for 3-4 minutes.
9.Garnish with chopped cilantro and put off the flame.

10.Heat little ghee in a small tempering pan, make the tempering with cumin seeds, curry leaves and chilly powder. Pour it over the kadi pakodi just before serving.

Delicious kadi pakodi is ready to serve. It goes well with roti and pulkha. Tastes grate with steaming hot rice too! 

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Paneer-Capsicum Curry

Ingredients
Paneer - 125grams
Capsicum-1
Toamto-2
Onion-1
Chilli powder-1teaspoon
Coriander powder-11/2teaspoon
Cumin seeds-1/2teaspoon
Cilantro to garnish
sugar-1/2teaspoon
Salt
Oil
To marinade
Curd-2tabelspoons
Garam masala-1/2teaspoon
Chilli powder-1/2teaspoon
Coriander powder-1/2teaspoon
Kasoori methi -1/2teaspoon
salt

Method
Mix the things given under "to marinate". Add the paneer cubes, toss it and keep it in the refrigerator for at least an hour. ( I did over-night marination)

Chop the onion-capsicum into big chunks.
Grind the tomatoes into a fine paste.
Heat 2 tablespoons of oil in a pan, shallow fry the marinated paneer and keep it aside.

Add another tablespoon of oil in the same pan, add the cumin seeds. Let it splutter.
Now add in the onion chunks, fry for a minute, then add the tomato purée.
Add the turmeric-chilli and coriander powders, cook for 5 minutes on low heat.
Add in the capsicum chunks, give it a nice stir and continue cooking.
Now add 11/4cups of water and let it boil.

After the oil oozes out from the gravy, add in the fried paneer cubes, along with sugar. Reduce the heat to low and cook for few more minutes.
Garnish with cilantro and put off the flame.
Delicious Capsicum-paneer curry is ready. Goes well with Zeera rice-Roti-Naan &Parota.

 

Recipe Inspiration : Here

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Kashmiri Pulao

This is a very mild and colourful pulao. It looks very pretty with the pomegranate, of course a party friendly dish. Serve this pulao with some spicy gravies like these.

Ingredients
Basmati Rice - 1cup
Milk - 1/2cup
Water -1 cup
Few raisins, cashew and almonds
Pomegranate seeds - 2 tablespoons
Onion-1
Green chilly-1
Frozen Green peas - 1/4cup 
Bay leaf-2
Cloves-2
Elaichi-1
Grated Ginger & garlic- 2teaspoons
Few Cinnamon Stick pieces
Ghee - 1teaspoon
Oil-1tablespoon
Salt

Method
Wash and soak the rice for half an hour.
Chop the onion into fine pieces. Slit the green chilly.
Coarsely chop the almonds and cashews.
Heat a tablespoon of oil in a pressure cooker. Add the whole garam masala and let them splutter. Then add in the nuts and raisin. Fry them and add the grated ginger-garlic, followed by onion and green chilly pieces.
Sauté till the onions become transparent, then add the green peas with enough salt.

Cook for 2-3 minutes and add the soaked rice(after draining all the water).

Add 1/2 cup of milk and a cup of water..

Close the pressure cooker, cook on medium heat for 7 minutes and put off the flame. Open the cooker once the pressure has gone completely and add the ghee and pomegranate.

Fluff the rice gently, and serve hot with your choice of gravy..

We had it with the quick brinjal gravy posted earlier. :)

Recipe Inspiration : Here

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Matar Paneer

Ingredients
Paneer - 12 cubes (approximately prepared with 2 cups of whole milk)
Frozen Green Peas - 1/4 cup
Onion(big)-1
Tomato(medium size)-2
Kasoori methi - 1tablespoon
Ginger - small piece
Garlic - 3 cloves
Curd -1tablespoon
Milk -1/4cup
Turmeric powder-1/8teaspoon
Chilli powder -1teaspoon
Corinader-cumin powder -1 teaspoon
Garam masala -1/2teaspoon
Sugar -1/2teaspoon
Cumin seeds -1teaspoon
Salt
Butter -1tablespoon
Oil -1tablespoon

Method
Heat some oil in a pan and roast the paneer cubes and keep it aside.

Add the chopped onion, chopped ginger & garlic in the same pan and fry till the onions become transparent. Then add the chopped tomato and cook till it becomes soft. Now add the kasoori methi and put off the flame and let the mixture cool completely.

Grind the masala into a fine paste.

Heat butter in a wide wok, and add cumin seeds, let them splutter. Now add the masala paste with 1/2 cup of water. Add enough salt, turmeric powder and let it cook for 5-6 minutes.

Then add the chilli powder-coriander, cumin powder- garam masala powder and cook on low heat till the oil separates from the masala.

Now add a cup of water and let the gravy boil nicely.

Add the friend paneer and frozen green peas, let it cook for 2-3 minutes on medium heat. Finally reduce the heat to low, add in the sugar, and the milk mix everything well and put off the flame. Let the wok be sitting on the stove for sometime, then transfer it to the serving dish.
Delicious Matar Paneer is ready to serve with roti/rice.

I prepared a mild Potato Korma to go with this spicy Matar Paneer! :)

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Gopi 65 / Cauliflower Fry/ Chilli Cauliflower

Ingredients
Sakthi chilli chicken masala (or) Any chilli chicken masala - 11/2tablespoons
Besan/ kadalai maavu - 3tablespoons
Rice flour -2 tablespoons
Corn flour -2tablespoon
Juice of one lemon
Salt - 1/4teaspoon
Water - 2 to 3 tablespoons
Washed and cleaned Cauliflower florets -2 cups
Oil - to deep fry

Method
Mix everything except oil and keep it aside for 2 hours. (the more time you marinate, cauliflower becomes more tastier, don't forget to keep it in the refrigerator though! ;) )

Heat oil on medium heat, deep fry the cauliflowers, serve hot. Crisp and tangy delicious Gopi 65 are ready!

You can have them as a snack or side dish for pulao / rice variety.

Or as I had, enjoy with mor sadham ( plain rice with butter-milk)

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Curd Vermicelli / Thayir Semia

Ingredients
Roasted Vermicelli / Semia - 1/2 cup
Thick curd-1/2cup
Milk-1/4cup
Green chilly-1
Few curry leaves,cilantro
Small piece of Ginger
For temperingMustard seeds-1/2teaspoon
Cumin seeds -1/2teaspoon
Urad dhal-1teaspoon
Few curry leaves
Red chilly-1
Hing -1/8teaspoon
Salt
Oil
Few cashews(optional)
Method
Chop the green chilly, half of the curry leaves, cilantro into fine pieces.
Boil 2 cups of water. Add the vermicelli when the water comes to rolling boil. Reduce the flame, cook for 3 minutes, stirring occasionally.
Wash the cooked vermicelli in cold water few times, and strain it with a strainer/colander.

Combine the strained vermicelli, curd, milk, chopped g.chilly,ginger, curry leaves, cilantro with enough salt. Mix everything well and refrigerate it at-least for a couple of hours.

In a tempering pan, heat some oil, add the mustard seeds and let them splutter. Then add Hing followed by dhals, fry till they turn golden colour. Add the broken red chilly & curry leaves, pour it over the curd vermicelli just before serving.

You can add fruits like pomegranate & black/green seedless grapes. They add more colour and the dish will be very pleasing to eyes.
This is curd rice, the recipe is the same as that of curd semia. Instead of semia, use the cooked rice. The rice should be little mushy. I added a couple of tablespoons of pomegranate seeds and served it along with Pickle, Mor milagai (curd-chilli), Mint chutney & Vengaya vadaam.( Onion flavoured chips). Here is another closer look! :)))

You can add sour cream, few cashews and raisins to make it richer for parties. Adding fruits like black grapes, green grapes along with pomegranate seeds, will make the dish more colourful and definitely its a crowd pleaser. You can make this well in advance and refrigerate. Make the tempering just before serving.

Sending this recipe to Bachelor's Feast event happening at Jaleelaa akkaa's Samaiyal attakaasam

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Vegetable Pulao

This is a quick n easy preparation of veggie pulao..if you have frozen vegetables at hand, then we can prepare this colorful n party friendly dish within an hour. :)

Ingredients
Basmati Rice-1cup
Carrot-1
Beans-5
Frozen green peas-1 fist full (or)
Your choice of ready made frozen veggies -1/2 cup
Cumin seeds-1teaspoon
Cinnamon -2" Stick
Elaichi-1
Bay leaves(small)-2
Cloves-2
Ginger-garlic paste-1teaspoon
Onion-1
Green chilly-1 (or) 2
Salt
Oil+Ghee -2tablespoons


Method
Wash and soak the rice for 30 minutes.
Chop the onion and green chilly and (if using fresh veggies)Chop the carrot-beans into fine pieces.

Heat Oil + ghee in a pressure cooker, add the cumin seeds and whole garam masala (elaichi-cinnamon-cloves-bay leaves),let them splutter. Then add onion,green chilly and fry for a couple of minutes..add the ginger-garlic paste and fry till the raw smell goes off.

Now add in the veggies with enough salt, fry for 2-3 minutes.

Drain the water from the rice and add it with the veggies..
Add 11/2cups of water...
Close the cooker and cook on medium heat for 7 minutes and put off the flame. (Don't bother about the whistle..either it comes or not, put off the flame after 7 minutes, since the rice is soaked already this time will be perfect for the rice to be fluffy n separate)

Open the cooker after the pressure has gone completely, mix it gently without breaking the rice grains.
Quick and flavor full veggie pulao is ready to serve. Enjoy it with simple raitha or any other gravy of your choice.

Note
To make the pulao rich you can add the roasted cashews at the end before serving, also you can replace the 1/2cup of water with coconut milk. Keep an eye that the rice-water ratio is 1:1.5

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Mushroom & Mealmaker Biriyani

Having a spouse who is fond of Biriyani, am exploring all possible combinations of making vegetable biriyani!:) I was about to make Mushroom Biriyani, and had a handful of musrooms only..added some meal maker chunks with the mushrooms, and the result was a delicious combo! :P:P

Ingredients
Basmati Rice -11/4cups
Onion-1
Green Chilly-1
Few mint leaves,curry leaves and cilantro
One small Tomato
Coconut milk powder-1tablespoon
Oil+Ghee -4tablespoons

To Marinate
Button Mushrooms-6
Meal maker/Soya Wadi - 12
Few mint leaves,curry leaves and cilantro
Biriyani Masala -11/2tablespoons
Turmeric powder-1/4teaspoon
Chilli powder-1teaspoon
Coriander powder-1teaspoon
Curd-2tablespoons
Salt

Grind Coarsely
Small piece of ginger
5 garlic cloves
3" Cinnamon Stick
One Elaichi
2 Cloves
1 Bay leaf

Method
The method is just like making Dum biriyani, instead of baking it in oven, this cooked in the pressure cooker.

Wash and soak the rice for half an hour.

Add the meal makers in boiling water for 3 minutes, drain and wash with cold water. Squeeze out the excess water and keep aside.

Wash and dice the mushrooms.

Grind the ingredients given under "grind coarsely".

Combine the ingredients given under "to marinate" table with the coarsely ground masala,mix well and keep aside for (at least) 20minutes.

Slice the onions,green chilly and tomato.

Heat oil +ghee in a pressure cooker. Add in the onions,green chillies and fry for a few minutes.
Then add the tomato and mint,curry and cilantro leaves. Fry till the onions become brown and the tomatoes turn mushy.

Now add the marinated masala, reduce the flame to low, cover the cooker (without putting the whistle) and cook for 6-7 minutes. Stir it in between to avoid the burning, till the masala cooks nicely and the oil oozes out.

Add the coconut milk powder, rice with 11/2cups of water, adjust the salt and close the pressure cooker. Increase the flame to medium and cook for 7 minutes. Switch off the stove and remove the cooker from stove top and let it cool. Open the cooker, fluff the biriyani gently.

Aromatic and delicious Mushroom & Mealmaker Biriyani is ready to serve. I assure you, your kitchen/house will be filled with the nice biriyani aroma while cooking this biriyani! :) Enjoy it with simple raitha or your choice of side dishes.

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Sending this & the following recipes to Reva's "Royal Feast -Biriyani" event.

Christmas Delicacy event happening at Julie's "Erivum Puliyum"


Dum Biriyani

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Tomato Biriyani

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Mint Pulao

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Mini Soya Chunks & Veggie Biriyani

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Dum Biriyani

Biriyani is my hubby's favorite food..in the sense, he can have the same for more than one time! He doesn't touch any other stuff for the next meal, even if I serve after making some changes. Somehow he will find it and the lunch box will come back as it was in the morning! Biriyani is the excpetion, Usually I make it for dinner and the next day lunch.

Its been a real long time I prepared biriyani in this method. Yesterday when I pinged him regarding the dinner suggestions, his choice was this Dum Biriyani. Without second thought, i started off to the kitchen! :)

Ingredients
Onion-1
Toamto-2
Cashew-7
Bay leaf-1
Few Mint leaves & Cilantro
Clove-1
Cinnamon stick-1"piece
Olive Oil-3 tablespoons
Food color-fewdrops

Basmati rice-11/2cups
Ghee-1teaspoon
Bay leaf-1
Cumin seeds-1/2teaspoon
Few Mint leaves & Cilantro
Cinnamon stick-1"piece
Salt


To Marinate
Big chunks of Veggies -1cup ( I used a carrot,few beans, 3 florets of broccoli & Cauliflower, half of a small potato and a hand full of frozen peas)
Ginger-garlic paste -1tablespoon
Green chilly-1
Curd-1/2cup
Chilli powder-1teaspoon
Coriander powder-1teaspoon
Biriyani Masala-11/2tablespoon
Bay leaves-1
Elaichi-1
Cinnamon stick-1"piece
Cloves-2
Fennel Seeds-1teaspoon
Cumin seeds-1teaspoon
Mint leaves & Cilantro
Salt
Olive oil-1tablespoon

Method
Combine all the ingredients given under "to marinate" and let it sit for at least 30 minutes.

Wash and soak the rice for 30 minutes.

Cut the onions, one tomato and green chilly.

Heat oil in a pan, add the whole garam masalas followed by cashews. Once they turn golden add in the onion-g.chilly,and tomato. Cook till the tomatoes become mushy.

Add the marinated veggies,cover n cook for 3-4 minutes and keep aside.

Heat 4 cups of water in wide pan. Bring it to a rolling boil, add the cumin seeds,whole garam masalas, salt and mint-cilantro leaves. Drain the water from the soaked rice and cook for 6 to 7 minutes. Drain the rice and add a teaspoon of ghee to it and mix well.

Pre heat the oven to 400F. Grease a baking dish and spread a layer of rice.Sprinkle some biriyani masala on top. Now add the half cooked veggies and spread it evenly.

Sprinkle mint-cilantro leaves, sliced tomato, then layer the remaining rice. Mix the food color with a spoon of milk and sprinkle it on top. Cover the pan tightly with the foil and bake it for 45-50 minutes.

Take the rice from the oven ,mix it gently and enjoy with raitha.

Dum biriyani with raitha!

Sending this recipe to Reva's "Royal Feast -Biriyani" event.

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