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MOONGDHAL ADAI

Before starting the recipe for this, first let me give the brief description about adai for those who are not familiar with this word. Adai is mainly a south Indian dish. It is prepared with the combination of dhal and rice which is soaked in water and ground as a batter with mild spices and made like pancakes. It can be served with chutneys, Pickles, Sambar and Avial. There are different types of adai with different combination and proportion of various kinds of dhal and spices. They taste excellent and healthy too. I will be posting one by one soon.

Moong is a splited green gram which is yellow when de-husked. Moong is the main ingredient of this Moon dhal adai. This is so healthy because of high protein content and also tastes yummy and stomach filling dish. I have served with Onion chutney (ulli karam). This is so easy to make too. So try it out and drop your comments.


Ingredients:

Moong Dhal - 1 1/2 cup
Boiled rice (Idli rice) - 1 cup
Coriander Leaves - 1 bunch (cleaned and chopped finely)
Salt - As required

Method:

1. Wash dhal and rice separately and soak it in water for 2 hrs.
2. Grind them, not too coarsely and not too fine.
3. Mix both dhal and rice, add salt and chopped coriander.
4. In a hot skillet pour one ladle full of batter and spread like a pancake or thick crepes.
5. Put tsp of oil and turn to other side. It should be done until you get crisp on the edges.
6. Serve with tsp of ghee or butter on top with spicy onion chutney or garlic chutney.


Onion chutney

Ingredients:

Onion - 1 coarsely chopped
Tamarind paste - 2 tbsp
Jaggery - 1/2 tbsp
Red chillies - 2
Salt - as required
Mustard - 1 tsp
Urad dhal - 1/2 tsp
Curry leaves - few
Sesame oil - for seasoning

Method :

1. Grind onion, tamarind, jaggery, red chillies , salt to coarse paste
2. Season with mustard, urad dhal, Curry leaves in sesame oil.

Note :

As this chutney has raw onion adjust the tamarind, jaggery and chillies according to required level.

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METHI CHANNA PULAO

Methi Channa pulao as name itself describes it has both channa and fenugreek leaves. Fenugreek in hindi is called methi and menthulu in telugu. Fenugreek leaves are used as herbs and seeds as spice. When it is added to any dish it gives excellent flavour. Channa is rich in protein adds healthy part to this rice. So this pulao is healthy as well as flavourful with some interesting combination of spices and aromatic Basmathi Rice. This became all time favourite menu for us. Just wanted to share with you all. Hope everyone will try this and let me know your comments on this.


Ingredients:

Basmathi Rice - 1 cup
Channa - 1/2 cup boiled
Methi leaves - Small bunch(remove the leaves)
Tomato - 2 pureed
Onions - 1 sliced
capsicum- 1/2 cubed(optional)
Jeera - 2 tsp
Coriander for garnishing
Salt - As required
Ghee - 2 tsp

For Masala:

Garlic - 3 pods
Ginger - 1/2 inch
Saunf - 1 1/2 tsp
Clove - 2
Cinnamon - small piece
Small onion - 3 or 4
Red chillies - 3 to 4 or as required



Method :

1. Heat oil in the pressure pan.
2. Wash Rice and keep it aside, Grind the masala ingredients to fine paste.
3. Seperate the leaves from the stem , wash and chop finely. Mix with little salt and keep it aside.
3. Now add Jeera in the hot oil when it splutters add onions and saute.
4. Add the masala and fry well until raw smell disappears.
5. Now add the pureed Tomato saute until oil floates on the top.
6. Then add leaves by squeezing the liquid from them (This reduces the bitterness). Then add boiled channa.
7. Now add the rice and measured water( I add 1 1/2 cup water) and add salt. Close the lid.
8. When steam comes out put the whistle and keep in low flame for 10 minutes.
9. Mean while fry the capsicum in ghee by adding pinch of salt.
10. Add this capsicum to the rice. Mix well.
11. Garnish with Coriander leaves. Serve with favourite raita.

Note :
1. If you are not adding capsicum omit 9 th step and add ghee atlast to the rice.
2. If methi leaves is not available add the kasoori methi in warm water drain and then add it to the rice but 2 tbsp leaves is more then enough.
3. To make this dish more healthy sprout the channa and use them.

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BEANS TOORDHAL KOORA(PARUPPU USILI)

 
Beans with the combination of steamed toor dhal (kandhi pappu) with some spices makes this dish so delicious. It is best served with steamed rice, Rasam, Curd rice. Sure everyone loves it !!!

Ingredients :

Beans - 1/4 chopped
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Asafoetida - 1/2 tsp
Curry leaves - few
Red chillies - 2
Onion - 1/4 cup chopped
Tamarind extract- 1 tbsp(optional)
Oil - as required
Salt - As required

Grinding Dhal batter :

Toor dhal(Kandhi pappu) - 1/4 cup (soak for 1/2 hr)
Coconut - 1 tbsp
Cumin seeds - 1 tsp
Asafoetida - pinch
Garlic- 1 pod
Red chillies - 2

Method :

1. Grind the above ingredients to a coarse paste (thick paste) like how we grind for vadai and adai.
2. In idli plates or the round plate apply some oil and make the cooker ready for steaming.
3. Now mix the chopped beans with this ground dhal batter and pour this in the plates.
4. Now steam for 15 minutes.
5. Crumble them when it is cooled.
6. Heat oil in frying pan , add mustard, urad dhal, Asafoetida, Curry leaves, Chopped onion, Red chillies one by one.
7. Saute until onion turns golden brown.
8. Now add tamarind, then add crumbled beans mixture.
9. Fry well so that everything is well blended and they are slightly roasted.
10. Garnish with coriander and serve with hot rice.

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BRINJAL PODI KOORA (CURRY)


Brinjal podi curry is so easy to make and it tastes yummy, goes very well with hot rice with ghee, dhal rice and curd rice.


Ingredients :


Brinjal - 10 chopped as big cubes
Curry leaves - few
Coriander - for garnishing
Salt - as required
Oil

For making podi(powder)
Channa dhal - 1/2 tbsp
Urad dhal - 1/2 tbsp
Redchillies - 3 or as required
Asafoetida - 1/2 tsp
Garlic - 1 pod (optional)



Method :

1. Fry all the dry ingredients in a pan with a tsp of oil, powder it and keep aside
2.Heat oil in frying pan, add the chopped brinjal and curry leaves
3.Saute the brinjal in slow flame by closing lid once in a while until it is cooked
4.Now add the powder and salt to the brinjal
5.Mix well until they all are well blended and saute till it gets roasted
6.Garnish with chopped coriander leaves

Note :
Chopped brinjal can be put in water diluted with 1 tbsp of milk to avoid discoloration

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MUSHROOM BIRYANI

Biryani is a South Asian Rice based dish which is made using wonderful spices, rice with either meat or vegetables. They use Basmathi rice for making this aromatic dish. In south India they also use Jeera samba rice,  short grain rice which is equally good  and gives wonderful flavor and aroma to the biryani. Biryani can done in different methods by the people like keeping in dum, pressure cooker, Electric rice cooker, oven etc. Whatever way it is made it is heavenly  and alsmost loved by everyone.  It can be had with accompaniments like Raita, kurma or sour dish of eggplant. The condiments used in this dish are not to the limitation and variation. This is one of my easy version of biryani which can be done even on busy days so give it a try. Here I used Jeera samba rice(short grain rice) and Mushroom as main ingredient instead of meat or vegetables.

MUSHROOM BIRYANI

Ingredients :

Short grain rice - 1 cup
Mushroom - 10 to 15 chopped
Onion - 1 sliced
Tomato - 1 big chopped (small)
Ginger + Garlic paste - 1 tbsp
Curd(Yogurt) - 1/4 cup
Green chillies - 1 slited
Chilli powder - As required
Any brand biriyani masala or home made masala - 1 tbsp
Mint leaves - 1/4 bunch
Coriander leaves - 1/4 bunch
Lemon - 1/2 squeezed
Salt - As required
Whole spices - cardamom, Cinnamon, Clove 1 each
Water - 1 1/2 cup (Because I used pressure cooker, It differs for other cooking method)



Method :

1. Wash and drain the rice from the water and keep it aside for 15 minutes.
2. Now in the pressure cooker heat some oil. Add the whole spices.
3. Add onions and saute till light brown then add ginger, garlic paste.
4. Add tomato once they get mushy, add mushrooms and green chilli.
5. Then add chilli powder, masala powder, lemon, curd one by one .
6. Saute until the oil separates out from this mixture.
7. Now add the chopped mint and half of chopped coriander leaves.
6. Add rice and salt mix well and then boiling water.
7. Close the lid and when steam comes out , put the whistle and turn to very low flame and switch it off after 10 minutes.
8. Once it is done let it set for another 15 to 20 minutes. Now open the lid mix slowly with spatula or fork and garnish with remaining coriander leaves.
9. Serve with boiled egg and Raita.

ONION RAITA :

1. Slice onions
2. Add yogurt, salt and mix well.
3. Raita is ready to serve now.

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MUSHROOM PEPPER MASALA


Mushroom pepper masala is yummy dish for mushroom lovers which is bit hot, but pepper can be adjusted according to our spice level and it tastes so good with phulkas, any rice varieties which is not too spicy. This is one of our family favourite. Hope everyone likes it when you give it a try.


Ingredients :


Mushroom - 1 pac chopped medium sized cubes
Onion - 1 chopped finely
Tomato- 1 chopped finely
Ginger Garlic paste - 1 tbsp
Green chillies - 1 sliced finely
Cummin - 1 tsp
Whole spices - cloves, cardamom, Cinnamon each 1
Curry leaves - 4 sprigs (more gives good flavour)
Coriander powder- 1 tbsp
Cummin powder - 1/2 tbsp
Tumeric - 1 tsp
Pepper powder - 1 tbsp or according to taste (Divide into 2 portions)
Coriander leaves - 1/2 bunch chopped finely and divide into 2 portions


Method :

1. Heat oil in the frying pan. Add curry leaves so that they get crispy. Remove from oil and keep it aside.
2. In the same oil add whole spices and Cummin. When it splutters, add onions and green chillies. Fry till slight brown then add ginger+garlic paste.
3. After aroma disappears add tomato and saute until they are mushy.
4. Add all the powders and one portion of pepper powder.
5. Now add the mushrooms and 1/2 of chopped coriander leaves. Then add salt accordingly.
6. More water oozes out from mushroom, Saute until all the moisture is again absorbed.
7. Now add remaining pepper powder and coriander leaves.
8. Mix well until well blended and garnish with crispy curry leaves.

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BLACK FOREST PASTRY


Black forest cake is a perfect addition to your dessert menu. Chocolate sponge filled with fresh cream cherries and topped with rich chocolate which is so good and melt in your mouth. The method goes like this.




Ingredients(1) :


For Chocolate Sponge:


All purpose flour - 50gm
Sponge cakemix - 110gm
Cocoa - 15gm
Water - 5tbsp
Egg yolks - 4
Any vegetable oil - 5tbsp
Pinch of salt


Beat the above ingredients manually.


Ingredients (2) :


Egg whites - 4
Sugar - 100gm
cream of tartar - 1/2 tsp


Method:


1. Take 10 inch round tin. Line tin with greaseproof paper.Preheat oven at 180 degree Centigrade.
2. Sieve flour with Cocoa.
3. Add in ingredient (1) and mix well.
4. Beat ingredient (2) until stiff.
5. Fold in ingredient (1) mixture into ingredient (2) in one direction lightly.
6. Pour into prepared tin.
7. Bake for 30 minutes
8. Check the cake by inserting toothpick or skewer if it comes out clearly cake is done.
9. Cool in wired rack or stand completely.


Note :


Ovens temperature may varies for different brands so check 8th test after 30 minutes.


Ingredients :


For Filling:


Dark sweet cherries - 1 tin
Corn flour- 1 tbsp
Water- 1tbsp for mixing cornflour
Sugar - 2 tbsp
Whipping Cream - 300 gm
Rum - 1 tsp (optional)
Red cherries- as needed for decorating
Cooking chocolate - 200 gm
Dark cherries syrup - 100ml
(which is in tin of dark cherries)


Method:


1. Boil the cherries syrup with the sugar and thicken with flour. Pour in sweet cherries. Leave to cool.
2. Slice the cake into two pieces horizontally.
3. Mix whipping cream and rum beat at high speed until peaks are formed.
4. Spread a little whipping cream onto one slice of the sponge, then spread the cherries on top. Cover with the other piece of cake.
5. Spread the whole cake with cream, chocolate shavings on the top and sides, then decorate the cherries onto the cake.
6. Chill in the refrigerator.


Note :


Chocolate shavings can be done using vegetable peeler and keep in refrigerator until ready to decorate

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