June 2011 - Indian Samayal Recipes - Anitha Recipes



Hyderabadi Vegetable Biryani

Hyderabadi Vegetable Biryani
Ingredients:
Basmati Rice - 2 cup
Onion & Tomato - each 2 chopped
Ginger Garlic Paste - 2 tsp
Green Chilly - 2
Mint Leaves - 1 cup
Coriander leaves - 3 tsp chopped
Vegetables Chopped - 1 cup (2 or 3 of any choice carrot, beans, cauliflower, green peas, mushroom...)
Yogurt / Curd - 1/2 cup
Lime Juice - 1/2 tsp
Food/Saffron Color - 1 pinch(mix with 1 tsp of milk)
Fried Onions - 2 to 4 tsp (Optional)
Salt to taste
Ghee & Oil - 5 tsp each

Powders:
Chilly, Coriander & Garam Masala Powder - 1 tsp each
Turmeric Powder - 1/4 tsp

Whole Garam Masala:
Cloves (Krambu/Lavangam) - 5 nos
Cardamom (Yelakai) - 4
Cinnamon Stick (Pattai)  - 1
Bay leaves (Brinji Illai) - 2
Aniseed (Sombhu) - 1/2 tsp

Preparation Method:

1) Soak the basmati rice for 30 mins. In boiling water add salt, 2 tsp of ghee/oil and soaked rice, cook until rice almost done (dont fully cook the rice) and drain the water. keep aside.

2) In cooker heat 5 tsp of ghee & 5 tsp of oil add whole garam masala and stir till the aroma is released. Add chopped onions and fry till golden brown. Add ginger garlic paste and fry for min and add chopped tomatoes,Mint Leaves,Green Chillies fry till it cooked. Add all powders mix and cook till oil separates.
 3) Add curd and lime juice mix it well and add chopped vegetables, salt (if needed add 1/4 cup water) mix it well and cook till the vegetables are thoroughly cooked and it forms a thick gravy. Take half of the gravy and keep it seperate.
4) For layers, simmer the cooker now spread the gravy as first layer, top it with a layer of cooked rice add chopped coriander, sprinkle food color and fried onion, then again the layer of gravy and spread layer of rice, coriander, color and fried onion, then finally cover and leave it for 10 mins.
5) Mix and serve hot with raitha.

Kara Chutney - Spicy Tomato Onion Chutney

Kara Chutney
Ingredients:

Onion - 1 medium sliced
Tomato - 2 medium sliced
Garlic Cloves - 3
Dry Red Chilly - 2 to 3
Tamarind (about a pinch long)
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Salt to taste
Oil - 3 tsp

Preparation Method:

1) Heat a tsp of oil in a pan add red chilly, garlic and sliced onion, fry till onion are translucent. Add tamarind and sliced tomato, fry till tomato is cooked well.

2) Once above mixture cools down , add salt and grind it well into a smooth paste.

3) For seasoning heat 2 tsp of oil add mustard seeds after they crackle add urad dhal fry till it color changes.Add this seasoning to the grinded paste.

4) Serve with hot idly, dosa, rawa dosa.

Capsicum Rice - Bell Pepper Rice

Capsicum Rice
Ingredients:
Cooked Rice - 1 cup
Chopped Capsicum(Bell Peppers)- 1 bowl (2 to 3 colors)
Cumin Seeds - 1/2 tsp
Coriander Seeds - 1 tsp
Peanuts - 2 tsp
Dry Red Chilly - 3
Cinnamon Stick - 1 
Urad Dhal - 1 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves 
Salt to taste
Oil/Ghee - 3 to 4 tsp

Preparation:

1) Heat 1 tsp ghee in a pan add cumin seeds, urad dhal fry till brown. Add coriander seeds, red chillies, curry leaves, peanuts, cinnamon stick and roast for 2-3 mins,then grind into fine powder.Keep aside.
2) Heat 2-3 tsp ghee in a pan add mustard seeds after they crackle add the chopped capsicum and fry them for few minutes.Don't over cook the  capsicum it should be crunchy. Add salt mix it , then add above powder and mix it well.
4) Add cooked rice and mix it well. Serve hot with raitha.

Tomato Chutney - Thakkali Chutney

Ingredients:

Tomato - 2 sliced
Dry Red Chilly - 2
Cumin Seeds - 1/2 tsp
Channa Dhal (Kadalai Parupu) - 2 tsp
Ginger - 4 small peace
Garlic Cloves - 4 to 5
Mustard & Urad Dhal - 1/2 tsp
Chopped Coriander Leaves - 2 to 3 tsp 
Salt to taste
Oil - 3 tsp

Preparation Method:

1) Heat a tsp of oil in a pan add cumin seeds, channa dhal, red chilly, garlic, ginger and salt fry till dhal color changes, add tomato fry for 4 - 5 mins. Cool and grind into a smooth paste and keep aside.

2) For seasoning heat 2 tsp oil in a pan add mustard seeds after they crackle, add urad dhal fry till it color changes and add chopped leaves.

Peanut (Groundnut) Chutney - Verkadalai Chutney

Ingredients:

Roasted Peanuts - 1 cup
Roasted Dry Red Chilly - 2 to 3
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Coriander & Curry Leaves - 2 tsp chopped
Oil - 2 tsp
Salt to taste

Preparation Method:

1) Grind roasted peanuts, dry red chillies and salt with needed water into a fine paste.

2) For seasoning heat 2 tsp of oil in a pan add mustard seeds after they crackle add urad dhal fry till color changes and add chopped leaves.

3) Serve with Idly, Dosa.

Chettinad Poondu Kuzhambu - Garlic Curry

Chettinad Poondu Kuzhambu
Ingredients:

Tamarind - lemon size
Garlic - 1 cup cloves
Sliced Onion & Tomato - 1 each
Fenugreek Seeds (Vendhayam) - 1/4 tsp
Chilly & Coriander Powder - 3 tsp each
Black Pepper Corns(Milagu) - 1 tsp
Cumin Seeds (Jeeragam) - 1/2 tsp
Turmeric Powder - 1/2 tsp
Mustard Seeds - 1 tsp
Asafoetida - a pinch
Curry Leaves
Oil - 1/4 cup
Salt to taste

Preparation Method:

1) Heat a tsp of oil in a pan add cumin seeds, fenugreek seeds, pepper corns, onion, tomato, 3 garlic cloves roast and turn off the flame. Cool and grind into a smooth paste. Keep aside.

2) Soak tamarind into a warm water and extract the pulp. In tamarind water add the grinded paste, all powders and salt mix it well, cook for 15 - 20 mins.
3) Heat 1/4 cup of oil in a pan add mustard seeds, asafoetida after they crackle add cup of garlic and curry leaves fry for 3 - 5 mins. Add fried garlic into the cooked tamarind water and stir for 2-3 mins.

4) Serve hot with white rice, dosa, idly.

Pav Bhaji

Ingredients:

Pav Buns - 6
Tomato - 2 chopped
Onion - 1 small chopped
Ginger Garlic - 1 tsp chopped
Green Chilly - 1 chopped
Coriander Leaves - 1 cup chopped
Methi Leaves/Powder - 2 tsp
Chopped Carrot, Potato, Beans, Cauliflower - 1 bowl 
Turmeric Powder - 1/4 tsp
Red Chilly Powder - 1 tsp
Garam Masala - 2 tsp
Lemon Juice - 1 tsp
Salt to taste
Butter - 10 to 12 tsp
Oil

Preparation:

1) Boil the vegetables with salt and smash them.Keep aside.

2) Heat 2 tsp of oil in a pan add chopped onion, green chilly, ginger garlic fry till onions are translucent. Add chopped tomato's, coriander leaves, methi leaves, turmeric powder, red chilly powder, 1 tsp garam masala, and salt, mix and fry till it becomes thick gravy.

3) To the gravy add smashed vegetables, lemon juice, 5-7 tsp butter, 1 tsp garam masala  mix well till the masala and vegetables are mix well.

4) Heat a tawa add butter and roast both sides of each pav buns and serve with pav masala.

Tips:
  • Instead of garam masala you can also use pav bhaji masala.
  • For more color add red food color.
  • Before serving garnish with coriander leaves & chopped onions.

Wheat Sweet Poli


Ingredients:

Wheat Flour - 3 cup
Gram Dhal - 1 cup
Shredded Coconut - 1 cup
Shredded Jaggeri - 1 cup
Salt to taste
Oil



Preparation Method:

1) Soak the dhal for 2 hours. Pressure cook for 2 whistle and drain the water completely.

2) In wheat flour add salt, 3 tsp of oil and water mix it well and kneed it for 15 mins to make dough. To make dough softer , close and keep it aside for 1 hour.

3) Smash the cooked dhal and mix it well with coconut & jaggeri   to make sweet poornam (stuff).

4) Make lemon size balls of the dough and flatten it. Put 1 - 2 tsp of dhal mixture in the center and fold it. Then gently spread it with fingers.

5) Heat a tawa add ghee or oil and roast the poli till light brown spot appears on both sides.

Keerai Kootu

Ingredients:

Keerai(Spinach or any greens) - 1 cup chopped
Gram Dhal - 1/4 cup
Grinded Coconut - 1/4 cup
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Dry Red Chilli - 2
Salt to taste
Oil - 2 tsp

Preparation Method:

1) Soak the gram dhal for 2 hrs. Pressure cook the soaked dhal up to 3 whistles.

2) Heat oil in a pan add mustard seeds, cumin seeds & red chilly after they crackle add chopped spinach with salt & 1/2 cup water and cook for 5  - 10 mins.

3) Add cooked dhal & grinded coconut mix it well for 2 - 3 mins.

Green Gram - Pachai Payaru Curry

Pachai Payaru Curry is very nutritious and high in proteins. It usually served with dosa, chapathi and rice.
Ingredients:
Geen Gram Dhal - 1 cup
Onion - 1 chopped
Green Chilly - 2
Turmeric Powder - 1/4 tsp
Chilly & Coriander Powder - 1/2 tsp
Coriander & Curry Leaves
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Water - 3 cup
Oil - 2 tsp
Salt to taste

Preparation Method:
1) Soak the green gram dhal for 10 - 12 hrs. Pressure cook the soaked dhal with turmeric powder and 3 cup of water and leave it 3 - 5 whistles.

2) Heat oil in a pan, add mustard & cumin seeds after they crackle add chopped onion, green chillies, chilli powder and coriander powder fry till onions turn translucent.

3) In the cooked dhal add the fried mixture with salt to taste mix it well and cook for 3 mins.Garnish with coriander leaves.

Gobi Manchurian

Ingredients:

Cauliflower - 1 bowl (cut into florets)
Ginger Garlic paste- 3 tsp
Maida - 3 tsp
Corn Flour - 2 tsp
Red Chilly Powder - 1 tsp
Pepper Powder - 1/4 tsp
Red Food Color - 1 pinch
Onion - 1 cut into cubes
Green Bell Pepper / Capsicum - 1 cut into cubes
Green Chilli - 2 chopped
Soy Sauce - 1 tsp
Hot & Sweet Tomato sauce - 4 to 6 tsp
Salt to taste
Oil for deep fry

Preparation Method:

1) Cook the cauliflower in salt water for few minutes and drain the water completely.

2) Make fine paste of maida, corn flour, salt, red chilli powder, pepper powder, ginger garlic paste.In the paste add cauliflower and mix it well.

3) Heat oil in a pan and deep fry the chopped cauliflower and drain the excess oil and keep aside.

4) Heat 3 tsp of oil in a pan add chopped onion, bell pepper, green chilli and ginger garlic paste saute for 4 - 5 mins.

5) Add the fried cauliflower along with soy sauce, tomato sauce and salt. Toss everything for few minutes until masala becomes dry and ready to serve.

Paruppu Urundai Kuzhambu


Ingredients:

For Paruppu Urundai:
Gram Dhal - 3/4 cup
Onion - 1 small chopped
Green Chilly - 3 chopped
Ginger - 1/2 tsp chopped
Aniseeds(Sombhu) - 1/2 tsp
Salt to taste

For Kuzhambu:
Onion - 1 small chopped
Tomato - 1 chopped
Tamarind - lemon size
Turmeric Powder - 1/4 tsp
Chilly & Coriander Powder - 2 tsp
Fenugreek Seeds - 1/4 tsp
Shredded Coconut - 1/4 cup
Cumin Seeds - 1 tsp
Garlic - 5
Coriander Leaves - 1/2 cup chopped
Salt to taste
Oil

Preparation Method:

For Paruppu Urundai:
1) Soak the gram dhal for 2 - 3 hrs. Wash and drain out the water. Grind the soaked gram dhal into a thick coarse paste.

2) Add chopped onion, green chillies, ginger, aniseeds and salt to the dhal paste and mix it well. Make small lemon size balls using the paste and set aside.

For Kuzhambu:
3) Mix the tamarind in a 5 cups of water. Smash the chopped tomato in the tamarind water. Add all masala powders and salt in the tamarind water mix it well and cook for 10 - 15 mins.

4) Add the dhal balls one by one in the cooked tamarind water. Grind the shredded coconut and cumin seeds.

5) Once the balls are boiled it float on the top then keep the flame low and add the grinded coconut and mix it gently.

6) Heat oil in a pan add mustard seeds after they crackle add fenugreek seeds, garlic & chopped onions fry till the onions are cooked well and add chopped coriander leaves.

Tips:
Steam the paruppu urandai or deep fry them incase if it breaks while adding them to the kuzambhu mix.

Spinach Kati Roll

Ingredients:

Wheat/Maida Chapati - 4 to 5
Spinach - 1 bowl chopped
Onion - 2 medium size chopped
Tomato - 1 chopped
Carrot - 1 chopped
Chilly & Coriander Powder - 1 tsp
Turmeric - 1/4 tsp
Butter/Ghee - 1/4 cup
Salt to taste
Oil - 2 tsp

Preparation Method:

1) Heat oil in a pan add half of the chopped onion fry till the onions are translucent. Add chopped tomato mix and saute till it cook.

2) Add chilly, coriander, turmeric powder mix it well and saute till the raw smell of masala goes out.

3) Add chopped spinach, salt and little bit of water mix and saute for 5-10 mins.

4) On the corner of chapati first place spinach then chopped carrot, onion and roll up tightly.

Tips:
  • For sour taste mix 1 tsp lemon juice with the chopped carrots & onions before you roll.

Vegetable Fried Rice

Ingredients:

Boiled Rice - 1 bowl
Carrot - 1 chopped
Beans - 10 to 15 chopped
Cabbage - 1/2 bowl chopped
Ginger Garlic - 1 tsp chopped
Pepper - 3 tsp
Salt to taste
Oil - 3 tsp

Preparation Method:

1) Heat oil in a pan add Ginger Garlic fry till raw smell goes out


2) Add chopped carrot,beans fry for 3 - 5 mins.

2) Add boiled rice, chopped cabbage, salt & pepper mix it well for  5 mins.

3) Serve hot with tomato sauce.