Vysya's Delicious Recipes -Dosa Corner

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Monday, September 26, 2016

Dal Makhani (Restaurant Style) - Punjabi Dal Makhani

Dal Makhani is a Nutritious Creamy Gravy made with Whole Urad dal, Rajma, butter,cream as main Ingredient.It is a very Popular Punjabi dish Goes well with Chapathi,Roti's,Phulka's,Kulcha's,Jeera Rice, plain Rice & Pulao. This dal is packed with richest sources of proteins for vegetarians. This dal is also good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse.Rajma also has fibre and protein content as it is full of antioxidants too.Today we will learn about healthy nutritious Punjabi side dish.



Dal Makhani

 Prep Time :  15 + soaking Time   min. 
Cook Time : 40 minutes.
Recipe Category: Sidedish
Recipe Cusine :Punjabi
Serves:8

Ingredients

whole urad dal - 3/4 cup.
Red Rajma - 1/4 cup.
Onions - 2.
Tomato - 2.
Ginger Garlic Paste - 2 tsp.
Chilli Powder - 1 + 1/2 tsp.
Garam Masala - 1/2 tsp.
Turmeric Powder - 1/4 tsp.
Coriander Powder - 1 tsp.
Cumin Powder - 1/4 tsp.
Butter - 1 tbsp+ 1 tbsp.
oil - 1 tbsp.
Fresh Cream - 1/4 cup + 1/2 tsp

To Temper

Cumin seeds - 1/2 tsp.
Cinammon - 1.
Cloves -2.
Cardomom -2.
Bay leaves -1.

Preparation

Soak Whole Urad dal & Red Rajma together for 8 - 9 hours. Then remove the water & add fresh water & pressure cook it with needed water for 12 - 14  whistles at high flame, till it turns soft.


Method

  • Heat 1 tbsp of butter + 1 tbsp of oil, add cumin seeds, cinnamon,cloves,Cardomom,Bayleaf. Saute till you get nice smell from spices. Then add finely chopped onions & Ginger Garlic Paste, saute till onions turns Golden brown colour.


  • Then add finely chopped tomatoes, add all spice powders chilli powder, Garam Masala, Turmeric Powder,Cumin Powder  coriander Powder & salt.Saute till tomatoes turns mushy.Meanwhile Mash the dals well with potato masher or ladle.


  • Then add cooked urad dal & Red Rajma along with Stock. Add needed water, according to the consistency.
  • Cook in simmer mode for 15 - 20 minutes, till it gets Gravy consitency.Then add butter, mix well.Finally  add fresh cream, give a quick mix & switch off the flame. Garnish with fresh cilantro.Decorate with fresh Cream.


Notes
  • Always choose Red Rajma, which cooks faster than deep reddish colour Rajma.
  • Gravy tastes Good, if you cook in sim mode for longer time.
  • Instead of fresh cream, you can add whole Milk.
  • Adding coriander Powder & cumin powder gives nice flavour to the Gravy. 



Tuesday, September 20, 2016

Sundal kuzhambu (without Coconut) - Senagalu pulusu - kadalekalu Huli

Sundal Kuzhambu is made with cute black chana dal with  some freshly Ground Spices. It Goes well with Dosa,chapathi,Roti,Puttu,Appam & Rice.Chana dal being low in fat, high in dietary fiber and rich in vitamins and minerals, it is really a healthy addition to our diet.Due to its high fiber content, it keeps you feel fuller for longer time.It regulates hormone level in Women. No we will learn the Recipe.



Sundal Kuzhambu

 Prep Time :  15   min. 
Cook Time : 40 minutes.
Recipe Category: Sides
Recipe Cusine :South Indian
Serves:4
Ingredients

Black chana dal - 3/4 cup.
Tamarind - Small Amla size.
salt - to taste.
oil - to fry.
water - as Needed.
Jaggery - 1/2 tsp.(optional)
cilantro - 2 tbsp (Chopped)

To Roast & Grind

Toor dal - 1.5 tsp.
urad dal - 1 tsp.
coriander seeds - 1 tbsp.
Red chillies -  4
Pearl onions - 10.
Tomato - 2.


To temper

Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
fenugreek seeds - 1/4 tsp.
curry leaves - 1 sprig.
Hing - a Generous Pinch.

 Preparation
  • Soak the chana with needed water overnight or 7 - 8 hours, then replace it, with fresh water & pressure cook it, till it turns soft.(I pressure cooked for 6 - 7 whistles in high flame).
  • Soak the tamarind extract with 1 cup of water for half an hour,then squeeze the tamarind, retain the water & throw the pulp.
Method
  • Heat the kadai with a tsp of oil add  toor dal, urad dal, coriander seeds & Red chillies.Saute everything together till dal's turns light Golden brown colour. Then add pearl onions,saute till it turns transparent. Then add tomatoes cook till it turns mushy. Then Grind everything with little water to a fine puree.

                                   

  • Heat the oil  in a kadai, add mustard seeds, when it splutters add cumin seeds when it sizzles add fenugreek seeds, curry leaves & hing.Give a quick mix.




  •  Add tamarind Extract. Let it cook for   1  minute.
  • Then add Cooked chana dal along with its cooked water,salt  & Ground Paste. Mix well.
  • Add(adjust)  the water according to the consistency.


  • Simmer until the kuzhambu Thickens. Add jaggery  Stir well. Finally Garnish with fresh cilantro leaves.Switch off the flame.


Notes
  • I used pearl onions to Grind, Instead you can use bigger one also.
  • you can add 3 -4 Garlic, cut in two while tempering.
  • Adjust the water according to your consistency.



Tuesday, September 13, 2016

Inji Puli - Puli Inji - Onam Sadya Recipes

Puli Inji is a dark brown tangy curry made with Ginger, Green chillies & jaggery. It is mainly Prepared during Sadya's, & no feast ends without Puli Inji. Puli Inji is served Mainly for Digestion. Puli Inji  has  a combination of  tangy, Spicy & sweetness taste, which makes the curry so delicious. This Ginger pickle is an accompaniment for Rice, & also goes well with Pongal Recipe. My MIL makes this mainly for Pongal. I am a big fan of this Puli Inji. Now we will see the Preparation.

 

Inji- Puli

 Prep Time : 10  min. 
Cook Time : 12  minutes.
Recipe Category:Side dish
Recipe  cuisine:Kerala
yield  :   1/4 cup.

Ingredients

Ginger - 1/4 cup.
Green chillies - 5.
Jaggery - 1/4 cup(grated).
Tamarind - Goosebery size.
salt - to taste.
Sesame oil - 3 tbsp.
Fenugreek seeds/ Methi seeds - 1/4 tsp.

To Temper

Mustard seeds - 1/2 tsp.
Red chillies - 2(broken).
Curry leaves - 1 sprig.
Hing - Generous Pinch.


Preparation
  • Soak the tamarind in water for 1/2 an hour, then squeeze the tamarind Pulp, discard the Pulp & reserve the water.
  • Peel the skin of Ginger & chop the Ginger finely.
  • Chop the Green chillies.
  • Dry Roast the Methi seeds & Powder it.
Method

  • Heat a tsp  of  oil, add chopped Ginger, Saute till you get Good smell from Ginger. Then remove it & dry  grind it, into a fine Paste.
  •  Heat the  Remaining oil, add mustard seeds when it splutters add broken Red chillies,Curry leaves  hing & Green chillies.

  • When Green chillies, turns the colour add tamarind water, when it starts boiling, add Ground Ginger & Grated Jaggery.

 
  •  Cook in simmer mode, till the gravy becomes thick , & it oozes the oil from Gravy.Finally add Methi seeds Powder & give a quick Mix.
  •  Allow it to cool & store it in a clean dry bottle.  
Notes


  • Always i prefer to Grind the Ginger, so it won't come in mouth.
  • Adjust the chillies according to your spice level.
  • if you find debris in jaggery. melt it & filter it, before using.
  • Puli inji thickens after it cools down, so switch off accordingly.
  • you can store it in a clean dry bottle & Refrigerate.


Wednesday, September 7, 2016

Vegetable Salna - Parotta chalna - Parotta Salna

Salna is a Great Accompaniment for Parotta's & Kothu Parotta. It is a Popular Road side dish served in Road side Hotels in Tamilnadu. It can also be served with chapathi's,Roti's,idli's, dosa's,appam & idiyappam.  Vegetable salna is made  with veggies & freshly Ground Spices, Spices brings nice aroma to the Gravy. Today we will learn to make Vegetable salna.




Vegetable Salna

 Prep Time : 15  min. 
Cook Time : 25  minutes.
Recipe Category:Side dish
Recipe  cuisine:Indian
Serves  :   4.

Ingredients

Carrot -1.
beans - 10.
Potato(small) - 1 (cubed)
Green Peas - 3/4 cup.
Cauliflower - 3/4 cup.
oil - to fry.
Star Anise - 1.
fennel seeds - 1/2 tsp.
chilli Powder - 1 tsp.
turmeric Powder - 1/4 tsp.

To Roast & Grind

cinnamon - 1.
cloves - 1.
cardomom -1.
bayleaf - 1/2.
star anise - 1/2 .
fennel seeds - 1/4 tsp.
coriander seeds - 1/2 tbsp.
Ginger - 1/2 inch.
Garlic - 4.
Onion -1.
Tomato - 1.
Coconut - 1/2 cup.

Preparation

Cook the Green Peas Seperately till soft in a kadai with needed water.
Cut the veggies into cubes & put chopped potato in water to avoid discoloration.




Method
  • Heat a tsp of oil in kadai, when it is hot add cinnamon,cloves,cardomom,bayleaf,star anise,fennel seeds & coriander seeds. Saute everything in a low medium flame.
  • When you get Good smell from Spices, add Onions, Ginger & Garlic. 

  • Saute till onions turns transparent, then add tomato, saute till it turns mushy.Now add Coconut & give a quick mix, switch off the stove.Coconut gets cooked with heat of the kadai.

  •  When it cools down, grind everything into a fine Paste with needed water.Now Ground Paste is Ready.

  • Heat the oil in a kadai, add star anise & fennel seeds, saute till you get Good aroma from spices, then add all the  cut vegetables (carrot,beans & potato) , saute in high flame for 2 minutes with little salt,(for faster Cooking) then add needed water,cook it covered till the veggies are soft, then add Ground Paste, Cooked Peas, chilli Powder & turmeric. Mix well. 
 
  • Let it cook in a medium flame for few minutes till  it gets gravy consistency & you will  find oil floating on top. Now Garnish with fresh cilantro. yummy Salna is Ready.

 Notes
  • Adding little salt to Veggies & cooking it in a high flame, makes the veggies cooks faster.
  • I prefer to cook in a kadai, rather than cooker for Good taste .
  •  Adjust the water according to the consistency.
  • Adding Green Peas & cauliflower gives nice taste to Gravy.
  • Serve Salna with Parotta's, chapathi,Roti, idli,dosa,Appam & idiyappam.


Saturday, September 3, 2016

Poornam kudumulu - Kozhukkatai with Channa Dal - Vinayaka Chavithi Recipes

Poornam kudumulu is an authentic kudumulu Recipe, made with delicious Chanadal Stuffing Inside.It is made during Vinayaka chavithi & Varalakshmi Vratham at Andhra & Karnataka. Now we will learn to make Poornam kudumulu.







Poornam Kudumulu

 Prep Time : 25  min. 
Cook Time : 40   minutes.
Recipe Category: Festive  Recipe
Recipe  cuisine:South Indian
Yield  :   20  .

Ingredients

For Poornam

Chanadal - 1/2 cup.
Jaggery - 1/2 cup.
coconut - 1/4 cup.
Cardomom Powder - 1/4 tsp.

For outer Dough

Idiyappam flour/Rice flour  - 1 cup.
water - 1 cup.
salt - As needed.
oil - 1 tsp.



Method for Poornam Preparation

Pressure cook the Chanadal  with needed water for 5 whistles, then drain the water completely. Then Grind Chanadal, Coconut & cardomom into a  paste. finally add Jaggery & Grind again to a fine paste.(drizzle few drops of water, while Grinding).

Heat the kadai, add 1 tbsp of Ghee add the Ground Chanadal Paste & saute for few minutes till it becomes a whole mass & it leaves the sides of kadai. Now Poornam is Ready.




Method for Outer Dough Preparation.

  • Take Heavy bottomed vessel, add 1 cup of water, when it starts boiling,keep the stove in sim mode, add 1 tsp of oil,salt & Rice flour.
  • Then cover the lid. Insert  a long spoon or ladle,between lid & kadai as shown in the picture.Let it be in sim mode for 8   minutes.

  • After 8 minutes switch off the stove &  transfer it into a  plate and knead well, to make a dough.Just sprinkle few drops of  hot water to make soft  dough.Finally add 1 tsp of  oil  and knead well.Now basic kozhukkatai dough is ready(Make sure that dough should not have even small lumps in it).Now outer cover dough is ready.

Shaping & Steaming the kudumulu 
  • Take the dough,apply some oil over hand,then  divide it into equal portions  and make it into small smooth lemon sized  balls.(make sure that balls should not have crack in it).
  • Make small cups as shown in the picture.
  • Then fill with chanadal  stuffing.
  • Bring the Edges together,seal properly & Shape as Round balls.

  • Else bring the edges together and seal properly, then fold the edges as shown in the picture. Do it Gently.Now kozhukkatai  shaping  is ready.Repeat the same for remaining dough.

  • Then grease some oil, over idli plate and place kozhukkatai(kudumulu) over it. 
  • Steam cook it for 10 - 12  minutes. Now kozhukkatai  is ready.Allow it, to cool for 10 -12 minutes.Then serve.
Notes

  • I always prefer idiyappam flour to make the kozhukkatai for best results.
  • Inserting the long spoon between lid & kadai, makes the dough to cook evenly.
  • It is important to note that while kneading, just sprinkle hot water  on  the dough.if you add more water to the dough, you won't get kozhukkatai(kudumulu) shape .
  • Cooking  the dough in sim mode for few minutes, makes the dough softer & smoother.
  • kneading, is the important step, knead well to make smooth dough.
  • I used half cup of jaggery for Poornam, if you want more sweetness add 3/4 cup of jaggery.