Monday, July 30, 2012

How to make chana dal chutney / Kadali parupu chutney - Recipe for chana dal chutney/ kadali parupu chutney

Today we will see how to make chana dal(kadali paruppu) chutney. This chutney is very good combination for onion utthapam and vegetable utthapam.

Ingredients:

Split channa dal(kadalai paruppu) - 4 tsps
Green chillies -3
Ginger - some
Garlic - 2 cloves
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Asafodita(hing) powder - some
Salt to taste
Curry leaves - some

Preparation:

1. Heat pan with 1 tsp of oil, add split channa dal & green chillies. Fry it nicely until the dal gets into golden color.

2. Now add curry leaves. Stir it once and take the pan out and cool it.

3. Once the mixture got cooled, put this into a mixi bowl, add some salt,ginger,garlic and tamarine juice and grind it nicely. Once you grinded transfer this into a bowl

4. Heat pan with 1 tsp of oil and add mustard seeds, jeera. Allow mustard seeds to crackle, after that add urad dal.

5. Once urad dal gets into golden color, add asafodita powder. Now take the pan out and pour into chutney bowl and mix it well.

If you need more spiciness, you can add more chillies.

Now chana dal(kadali paruppu) chutney is ready to be served.

Sunday, July 29, 2012

How to make venpongal or milagu pongal - Recipe for south-indian venpongal - Venpongal Recipe

Venpongal is popular dish in south-india and served as a special breakfast in Tamil Nadu. Venpongal is also offered as prasadam in many temples in south-india. Pongal, vada, sambhar and chutney is one of the best breakfast combinations to have.





Ingredients:

1. Rice - 1 cup
2. Moong dal (passi payiuru) - 1/2 cup (roasted )
3. Ginger - 1 tsp (chopped)
4. Jeera - 2 tsp (cumin seeds)
5. whole black pepper - 1 tsp
6. Cashew nuts - 15 counts
7. Ghee - 5 tsps
8. Oil - 1 tsp
9. Salt to taste
10. Curry leaves some.

Method of preparation:

1. Wash the rice thoroughly in water and soak for 20 minutes.
2. Heat the pan and add moong dal, fry it until it becomes golden color.
3. Now take the pressure cooker. Add the soaked rice, roasted moong dal with 1 tsp of salt and add 6 cups of water. Now cover the lid. Allow the cooker to cook the rice up to 4 whistles.
4. Once the pressure gone open the cooker, add 4 tsp of ghee and mix it well.
5. Heat 1 tsp of oil in a pan. Add the jeera, black pepper. Fry it until it crackle and then add the chopped ginger, curry leaves stir it well. Now take the pan out and pour into the pongal mixture.
6. Fry the cashews in a 1 tsp of ghee and add it to the pongal.
7. If the pongal is too tight, then you can add some hot water and mix it well.

That's it!!! the hot and yummy pongal is ready to eat.


Best Combination:

The sambhar and coconut chutney is the best combination for venpongal. Please click here to see how to make different type of chutneys at Tanishkitchen.com.




Saturday, July 28, 2012

How to make Medu vada crispy - Urad vada - Ulundhu vada - Recipe for crispy south-indian Medu vada

Medu vada is traditional and very popular south-indian tiffin item eaten as appetizer or breakfast or any time. Medu vada is very good combination with pongal and/or idli. Medu vada is urad based fried snack. Let us see how to make crispy Medu vada.

Ingredients:

1. Urad dal - 1 cup (soaked)
2. Red chillies - 5 nos
3. Boiled rice - 3 tsp
4. Ginger - some (chopped)
5. Coriander leaves and curry leaves - some
6. Salt to taste
7. Ice cubes - 10 nos
8.Black pepper(whole) - 1 tsp

Method of preparation:

1. Wash the urad dal cleanly in the water and soak the urad dal for about an hour.
2. Wash the rice cleanly and soak it for an hour too.
3. Now add the dal, red chillies, some ice cubes in the grinder and grind it nicely. Add the ice cubes one by one while grinding.
4. Grind the urad dal 3/4 and then add soaked rice into the grinder. Grind it nicely.
5. Don't make the batter to be loose and liquid. The batter should be thick and then only vada will be good in shape. So don't add too much ice cubes(around 10 should be enough).
6. Once the batter grinded nicely, trasnfer into the bowl and add the chopped ginger, curry and coriander leaves, salt and crackled black pepper. Mix it very well.
7. Now heat the oil in the kadai and do vada. Usually medu vada don't take more time to cook. So be careful while frying the vada in the oil.
8. If you think the batter is loose then you can add some rice flour into the batter. We added the boiled rice with urad dal so it will give crispiness to the vada.

That's it once vada is fried enough, put into a bowl and eat it with chutneys or sambhar.



Good companion:

Coconut chutney and sambar is good combination for Vada. Please click here if you would like to know the different chutney recipes available at Tanishkitchen.com.


Thursday, July 26, 2012

How to make Vegetable Uttapam - Vegetable Uttapam Recipe - South-indian breakfast utthapam

My kids love this vegetable utthapam because its colourful, attractive and very easy to make.

Ingredients:

1. Dosa batter - 2 cups
2. Carrots - 1 shredded
3. Onion - 1 handful (chopped)
4. Peas - 1/4 cup
5. Mixed bell pepper - 1/4 cup (red, yellow and green)
6. Coriander leaves - some
7. Salt to taste

Method of preparation:

1. Prepare dosa batter. Please visit our earlier post how to make dosa batter.
2. There are 2 ways to make vegetable utthapam:

Method 1: You can mix all the above vegetables into dosa batter and do thick uttappam in the dosa pan.apply spoon of oil on the top.

Method 2: Heat dosa pan in a medium flame and make thick dosa and sprinkle the vegetables on the top of dosa and apply 1 tsp of oil.
3. Utthappam is a thick dosa hence we need to cook both sides.
4. I usually prefer Method 2 because that will be bit attractive.
5. That's it vegetable utthpam is ready to eat.

Companion

Sambar and any kind of chutney is good companion for vegetable utthapam.



How to make Mushroom Fry - Recipe for Mushroom Fry - Pepper Mushroom Fry

Today we will see how to make pepper mushroom fry. All of us like mushroom very much, especially kids love them due to chewiness. This does not require a lot of time.

Ingredients (serves 2 people):

1. White button mushroom - 250 grams
2. Onion (chopped) - medium 1
3. Turmeric Power - 1/4 tsp
4. Asafoedita - a pinch
5. Black pepper powder - 1/2 tsp

For seasoning:

1. Oil - 1 tsp
2. Mustard seeds - 1/4 tsp
3. Urad dal  1/2 tsp
4. Curry leaves (chopped) - some
5. Coriander leaves (chopped)
6. Salt - per your need

Method of preparation:

1. Wash the mushroom thoroughly in water and cut into small pieces.
2. Sprinkle 1/2 tsp of salt into mushroom and mix it well. Keep it aside for 5 mins.
3. Now heat the frying pan and add salted mushroom. With in a minute mushroom will squeeze the water. Cook the mushroom until the mushroom observes all the water.
4. Once all the water drained from the mushroom, then transfer it into a bowl.
5. Now heat 1 tsp of oil in frying pan and add mustard seeds. Allow mustard seeds to get crackled and then add urad dal. Once urad dal gets into golden color, add chopped onion.
6. Fry the onion for about 2 mins then add turmeric and asafodita powder. Mix it together with onion.
7. Now add the mushroom into onion and fry it for 2 mins. Finally add pepper powder, curry and coriander leaves. Mix it well together. Fry for another minute.

That's it!!!  yummy and spicy pepper mushroom fry is ready!!!

Pepper mushroom fry is very good combination for all variety rice.

Nutritional value of Mushrooms: 

The nutritional value of mushrooms is greater than one may think! More than just a condiment for salads, they're actually one of the healthier foods that you can eat.

Mushrooms are low in calories, high in fiber, and contain many important vitamins and minerals. Some also have medicinal properties such as complex carbohydrates that strengthen the immune system.

Tuesday, July 24, 2012

Adai dosa - Recipe for Adai dosa - How to make Adai dosai - South-indian adai dosa

Adai dosa is one of very popular dosas in south-india. Adai with aviyal is one of the deadly combinations. Adai dosa is always delicious as it has all spicies mixed. This adai dosai contains more protien as we are using dal here. Lets us see today how to prepare adai dosa batter first and then adai dosa.

For batter:

Ingredients:

1. Rice - 2 cups (boiled rice)
2. Toor dal - 1/4 cup
3. Moong dal - 1/4 cup
4. Red chillies - 5 nos
5. Corainder seeds(dania) - 2 tsps
6. Asafoedita(hing) powder - some
7. salt to taste

Seasoning:

1. Onion - 1 medium (chopped)
2. Carrots - 1 shredded
3. Curry and coriander leaves - some

Method of preparation:

1. Take a big bowl, add rice and dal & wash it cleanly. Soak this mixture for 2 hrs.
2. After 2 hrs, grind this mixture with some salt, red chillies and coriander seeds. While grinding don't make the batter too nice and soft. Just grind the batter 3/4th i.e like rava.
3. When you are done with grinding, transfer the batter in a bowl and add all the seasoning mentioned above.
4. Some people will leave this mixture for about 4 to 6 hrs like a idli batter. Usually you can also make adai dosa immediately after grinding.
5. Some people will like thick adai dosa rather thin. So based on your taste you can prepare the batter. If you want thin adai dosa just add one or two cups of water into the batter and do thin adai dosa.
6. Now heat the dosa pan and do the dosa based on your taste.  Add one tsp of oil on the top of dosa and cover the lid.We personally like thin crispy adai dosa.

That's it. Now adai dosa is ready. Usually adai dosa, you need to cook both sides as it usually takes more time than normal dosa.

Best combination:

Coconut chutney, aviyal and sugar are the best combination for this adai dosa.

Monday, July 23, 2012

Semiya Kichadi - Recipe for Semiya Kichadi - How to make Semiya Kichadi - Recipe for Vermicelli Kichadi

Today we will see how to make Semiya Kichadi. This is one of the popular south indian tiffin items. Semiya Kichadi can be made in less than 15 minutes for breakfast or dinner. The method is pretty much similar to earlier post on how to make rava kichadi

Ingredients:

1. Semiya - 1 cup(fried)
2. Onion - 1 small(cut in length wise)
3. Beans - 15 counts (chopped)
4. Carrots - 1/4 cup (chopped)
5. Peas - 1/4 cup
6. Potato - 1/4 cup (chopped)
7. Tomato -1 (medium chopped)
8. Ginger - some (chopped)
9. Garlic - 2 cloves (chopped)
10. Green chillies - 2 nos
11. Turmeric - 1/8 tsp

Seasoning

1. Oil - 3 tsp
2. Fennel seeds - 1 tsp
3. Mustard seeds - 1/4 tsp
4. Salt to taste
5. Ghee - 2 tsp
6. Coriander leaves - some

Method of preparation

1. Heat 1 tsp of ghee in a pan, add 1 cup of semiya. Fry for 5 mins in a medium flame. Fry the semiya until the raw smell goes off. Once it is done keep aside.
2. Heat 4 tsp of oil in a bottom heavy pan and add mustard seeds. Allow the mustard seeds to crackle and then add fennel seeds. Once the fennel seeds got red color, add onion and green chillies.
3. Fry the onion for 2 mins and then add chopped ginger and garlic. Fry for a minute and then add the chopped beans, carrot and pottato with some salt. Fry the vegetables for 3 mins and then add tomato.
4. Allow the tomato to get soft. Now add turmeric powder  and mix it well.
5. Now add 2 cups of water in the mixture. Once the water gets boiling reduce the flame into low and add the semiya slowly. Once you are done with this cover the lid and cook for 5 minutes in low flame. After 5 mins, see if it is cooked, otherwise cook for few more mins.
6. Now open the lid and add 1 tsp of ghee and coriander leaves. Mix it gently.

Now the yummy hot semiya kichadi is ready to eat.

Note: If you are using Anil semiya, water proportion is 1:1, If you are using thick semiya, the water proportion is 1:2.


Best combination

Sambhar and coconut chutney is the best combination for this kichadi.

Rava kichadi - How to make Rava Kichadi - Recipe for Rava Kichadi / Sooji Kichadi - How to make sooji kichadi

Today we will see how to make Rava Kichadi. Popular south indian tiffin item. Can be made in less than 15 minutes for breakfast or dinner.

Ingredients:

1. Rava - 1 cup(fried)
2. Onion - 1 small(cut in length wise)
3. Beans - 15 counts (chopped)
4. Carrots - 1/4 cup (chopped)
5. Peas - 1/4 cup
6. Potato - 1/4 cup (chopped)
7. Tomato -1 (medium chopped)
8. Ginger - some (chopped)
9. Garlic - 2 cloves (chopped)
10. Green chillies - 2 nos
11. Turmeric - 1/8 tsp

Seasoning

1. Oil - 3 tsp
2.  Fennel seeds - 1 tsp
3. Mustard seeds - 1/4 tsp
4. Salt to taste
5. Ghee - 2 tsp
6. Coriander leaves - some

Method of preparation

1. Heat 1 tsp of ghee in a pan, add 1 cup of rava. Fry for 5 mins in a medium flame. Fry the rava until he raw smell goes off. Once it is done keep aside.
2. Heat 4 tsp of oil in a bottom heavy pan and add mustard seeds. Allow the mustard seeds to crackle and then add fennel seeds. Once the fennel seeds got red color, add onion and green chillies.
3. Fry the onion for 2 mins and then add chopped ginger and garlic. Fry for a minute and then add the chopped beans, carrot and pottato with some salt. Fry the vegetables for 3 mins and then add tomato.
4. Allow the tomato to get soft. Now add turmeric powder  and mix it well.
5. Now add 2.5 cups of water in the mixture. Once the water gets boiling reduce the flame into low and add the rava slowly. When you are adding the rava, stir it continuously otherwise the rava won't get mixed properly. Once you are done with this cover the lid and cook for 2 minutes.
6. After 2 minutes, open the lid and add 1 tsp of ghee and coriander leaves. Mix it gently.

Now the yummy hot rava kichadi is ready to eat.

Best combination

Sambhar and coconut chutney is the best combination for this kichadi.

Friday, July 20, 2012

How to make Wheat Flour Dosa - Recipe for Wheat Flour Dosa/Godhuma dosa

Wheat flour dosa usually looks like rava dosa. My kids love this dosa as this is crispy if you are eating hot. If you are eating cold, it will be soft.  This wheat flour dosa is very good for sugar patients too. Let us see today how to make wheat flour dosa.




Ingredients (serves 3 people)

Wheat flour - 1 cup
Rice flour - 1 cup
Cumin seeds - 1 tsp
Whole black pepper - 1 tsp
Onion - 1 medium chopped
Curry and coriander leaves - some
Green chillies - 2 chopped
Red chilli powder (optional) - 1/4 tsp
Oil - 1 tsp
Salt to taste

Method of preparation

1. Take a big bowl. add both flours, onion, salt, green chillies, curry, coriander leaves, Mix it all together with 3 cups of water.
2. Heat the pan with 1 tsp of oil. Add whole black pepper. Once pepper crackled, add jeera. Allow jeera to get red color. Once it became red, take the pan out and pour into flour mixture. and mix it well.
3. the floux mixture should be watery like rava dosa mixture then only the dosa will come thin and crispy.
4. Now heat the dosa pan in a medium flame and pour the flour and then apply some oil and cover the lid. After a minute, turn the dosa to other side to get cooked. This should make dosa crispy.

Now the yummy wheat flour dosa is ready.

Best Companion:

You can serve with coconut chutney or tomato chutney. Please click here if you would like to different type of chutneys recipes available at tanishkitchen.com


Wednesday, July 18, 2012

Recipe for Moong dal Idli Sambar - How to make Moong dal sambar for Idlis and dosas

Tamil people make this sambar very often. This Idli sambar(moong dal sambar) is a very good combination for the following tiffin items:

1. Idlis
2. Dosas
3. Semiya kichadi
4. Rava Kichadi
5. Pongal
6. Upma

Ingredients

Moong dal - 1 cup(soaked)
Tomato - 1 medium (cut into pieces)
Tamarind juice - 2 tsp
Onion -1 small (cut in length-wise)
Green chillies - 2 nos
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Coconut - 2 tsp (grated)
Salt to taste

Seasoning:

Oil - 1 tsp
Mustard seed - 1/4 tsp
Urad dal - 1/4 tsp
Asafoedita powder - 1/4 tsp
Coriander leaves - some
Curry leaves - some
Ghee - 2 tsp

Method of Preparation

1. In a pressure cooker, add soaked moong dal, tomato, tamarind juice, onion, green chillies, turmeric powder, salt and 3 cups of water. Cover the cooker and start heating in medium flame and allow the cooker up to 3 to 4 whistles.
2. After 20 mins, check if dal is cooked nicely. If not, add some water and cook it again. Once it is cooked, mash the dal and keep it aside.
3. Heat 3 tsp of oil in a pan, add mustard seeds. Allow seeds to crackle and then add urad dal. Once urad dal became golden color, add curry leaves and asafoetida powder. Now take the pan out and pour this into dal mixture.
4. In a mixi bowl, add 2 tsps of grated coconut and grind it nicely. Once done, add this dal mixture and add 2 cups of water. Mix it well.
5. Now keep the mixture in stove and boil for 10 mins in a medium flame. Now the coconut and water should be mixed with dal. Add sambar powder and coriander leaves, mix it well and cook for a minute.
6. Finally add 2 tsps of ghee and switch off stove.

Now the yummy south indian idli sambar is ready for your tiffin!!!

Useful links:

To know more chutney recipes for idlis and dosas click here.

Tuesday, July 17, 2012

Recipe for Gobi masala dosa / Cauliflower masala dosa - How to make gopi masala dosa - How to make cauliflower masala dosa

Today we will see how to make south-indian gobi masala/cauliflower masala dosa.

Ingredients:

Cauliflower(gobi) - 1 cup(250 grams, cut into small pieces)
Onion - 1 medium (cut in length wise)
Tomato - 1 medium chopped
Garam masala powder - 1/8 tsp
Red chilli powder - 1/4 tsp
Fennel seeds - 1/4 tsp
Oil - 2 tsp
Turmeric - 1/8 tsp
Coriander leaves - some
Salt to taste

Dosa batter preparation:

To prepare dosa batter, click here to see how to make dosa batter at TanishKitchen. We have some valuable tips.

Method of gobi/cauliflower masala preparation:

1. Heat the medium sized pan with 2 tsps of oil and add fennel seeds. Once fennel seeds got crackled, add onion.

2. Fry the onion until it gets soft. Now add coriander powder, red chilli powder, garam masala powder, turmeric and some salt. Mix it well.

3. Now add tomato. cook the tomato until it gets soft. Once it got soft, add chopped cauliflower(Gobi).

4. Mix the gobi very well in masala mixture and Cover the lid. Allow the mixture to cook for 10 minutes.

5. Now add coriander leaves, mix it well. Fry for a minute. That's it gobi/cauliflower masala is ready.

6. Now heat the dosa pan in medium flame and make dosa. When making dosa, cover with lid so the dosa will be cooked both sides.

6. Once dosa cooked nicely for both sides, then apply 2 tsp of gobi masala on the top of dosa, fold the dosa into two.

That's it gobi masala dosa is ready and hot!!!





How to make mushroom masala dosa - Recipe for south-indian mushroom masala dosa

Today we will see how to make south-indian mushroom masala dosa. One good thing about mushroom is usually both veg and non-veg lovers will like this. 

Ingredients:

Mushroom - 1 cup (chopped)
Onion - 1 medium (cut in length wise)
Tomato - 1 medium chopped
Garam masala powder - 1/8 tsp
Red chilli powder - 1/4 tsp
Fennel seeds - 1/4 tsp
Oil - 2 tsp
Turmeric - 1/8 tsp
Coriander leaves - some
Garlic cloves - 2 (chopped)
Salt to taste

Dosa batter preparation:

To prepare dosa batter, click here to see how to make dosa batter at TanishKitchen. We have some valuable tips.

Method of mushroom masala preparation:

1. Heat the medium sized pan with 2 tsps of oil and add fennel seeds. Once fennel seeds got crackled, add onion.

2. Fry the onion until it gets soft. Now add coriander powder, red chilli powder, garam masala powder, turmeric and some salt. Mix it well.

3. Now add tomato. cook the tomato until it gets soft. Once it got soft, add chopped mushroom.

4. Mix the mushroom well in masala mixture. The mushroom will get moisture when adding masala. So cook the masala until the moisture goes off. then add coriander leaves, chopped garlic gloves. Mix it well. Fry for a minute. That's it mushroom masala is ready.

5. Now heat the dosa pan in medium flame and make dosa. When making dosa, cover with lid so the dosa will be cooked both sides.

6. Once dosa cooked nicely for both sides, then apply 2 tsp of mushroom masala on the top of dosa, fold the dosa into two.

That's it mushroom masala dosa is ready and hot!!!






Sunday, July 15, 2012

How to make masala dosa - Recipe for masala dosa recipe - South indian masala dosa

Masala dosa is one of my favorite dosas. This masala dosa is not only liked by south-indian but also liked north-indian and Americans/white people. Let us see how to make south-indian masala dosa at Tanish Kitchen. It is very easy to make.

Ingredients:

Potato -3 (medium size)
Onion - 1 small (chopped)
Green chillies - 1 (chopped)
Fennel seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Green peas - 4 tsp
Asafoedita(hing) powder - pinch
Oil - 1 tsp
Turmeric - 1/8 tsp
Coriander leaves - some
Salt to taste

Method of preparation:

1. Prepare dosa batter to do a dosa. Click here to see how to make dosa batter at TanishKitchen.
2. Cook the potatoes with some salt and mash the potatoes.
3. Heat the pan with 1 tsp of oil, add mustard seeds, allow them to crackle and then add fennel seeds.
4. Once fennel seeds getting golden color then add onion and green chillies. Fry it for 2 mins, and then add turmeric and asafoedita powder. Mix it well.
5. Now add mashed potatoes, green peas, coriander leaves and some salt. Mix it well. If the mixture is thick, you can add some water and mix it well. Now the masala is ready. We can put dosa now.
6. Heat dosa pan in medium heat and make dosa. When making dosa, cover dosa with lid so the dosa can cook evenly both sides. For all types of stuffed dosa, we won't turn the dosa to other side so cover the lid when you are doing dosa.
7. Now check the dosa. If dosa cooked nicely for both sides, then apply 3 tsp of masala on the top of dosa. Then fold the dosa in two.

That's it masala dosa is ready.












How to make dosa batter - Best Dosa Batter - How to make dosa batter recipe - Home made Dosa batter

Let us see how how to make dosa batter:

The process for making dosa batter is similar to idly batter but with one difference in proportion. If you want to know know how to make idli batter, please visit our page. I usually add fenu greeks to batter as it will give nice color and softness to dosa.

Dosa Batter Recipe:

Ingredients:

Rice - 4 cups (boiled  rice/pulungal/Idli rice)
Urad dal - 1 cup
Fenugreek seeds - 2 tsp
Salt - 2 tsp
Ice cubes - some

Method of preparation

1. Soak the fenugreek seeds over night.
2. Soak the boiled rice for at least 3 hrs minimum and grind it nicely in the grinder.
3. Soak the urad dal at least 1 and half hr. grind it nicely in the wet grinder. When you are grinding, add ice cubes instead of water. Ice cubes will make the batter to be puffy.
4.while grinding the urad dal first add the fenugreek seeds in the grinder and grind it for 10 mins and then add urad dal.
5. Now mix it together(ricebatter +urad dal batter) with some salt and stir it well. Leave this mixture over night or at least 12 hours.

Urad dal: Rice proportion

If urad dal is new, then the proportion should be 1 cup dal: 7 cups rice
If urad dal is old, the proportion should be 1 cup dal: 6 cups rice

Saturday, July 14, 2012

Recipe for south-indian ghee rice - How to make ghee rice

Today we will see how to make south-indian ghee rice. This is very easy to make.

Ingredients

Basmati rice - 1 cup(soaked)
Ginger garlic paste - 1 tsp
Green chilli - 3 nos
Mint (pudina) - 1 handful
Coconut milk -1/2 cup


For seasoning


Ghee - 3 tsp
whole garam masala (cloves, cardamom, bay leaves & cinnamon sticks)
Coriander leaves - some
Salt to taste


Method of preparation

1. Soak the rice for 20 mins.
2. Heat the heavy bottom pan with 3 tsp of ghee. Add whole garam masala. Once the whole garam masala got fried enough, add the onion and green chillies.
3. Fry the onion, green chilly for a minute and then add mint leaves and ginger garlic paste. Fry this until the raw smell goes off.
4. Now add 1/2 cup cup of coconut milk and one cup of water. Once the water get boiling, add the rice and coriander leaves and some salt mix it well.
5. Now you can transfer this mixture into a rice cooker or pressure cooker or you can cover the lid in the pan itself and cook the rice in a medium flame.
6. If you are making a coconut milk in home, you can use 1/2 cup otherwise if you are buying a tin from shop, you can use 1/4 cup because tin coconut milk will be bit thick. The remaining 1/4 cup you can add water.

Best Companions

  • Onion raita
  • panner butter masala
  • Butter gopi masala 

Difference between ghee rice and kuska

The recipe for ghee rice is similar to kuska biryani. Difference between ghee rice and kuska is:

1. Use ghee instead of oil
2. No need of tomatoes for ghee rice.

Click here to see the recipe for kuska.


Friday, July 13, 2012

Egg Korma - Recipe for Egg Kurma - How to make Egg kurma recipe Spicy Egg Korma

Egg kurma is very good combination for roti and variety rice including kuska, biryani. I prepared other day egg kurma with muslim kuska. My husband liked it very much.

Ingredients

Egg - 4 (boiled and shell removed)
Onion - 1 medium size(cut in lengthwise)
Tomato - 3 small size (chopped)
Green chilli - 3
Whole garam masala(cloves,bayleaves,cinnamon,cordamom)
Ginger garlic paste - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/8 tsp
Badam nut(almonds) - 20 counts (soaked for 30 mins and peeled)

Seasoning

Oil   -3 tsp
Coriander leaves - some
Salt to taste
Garam masala powder - pinch

Method of preparation:

1. Boil the eggs and peel shell and keep aside.
2. Heat the medium sized pan with 2 tsp of oil, add whole garam masala. Once whole garam masala gets fried add onion.
3. Fry the onion for a minute, add green chillies and ginger garlic paste. Fry this until raw smell goes off . Now add tomato, coriander powder, turmeric. Stir it nicely and allow tomatoes to get soft.
4. Now take the already soaked(30 mins) almonds and peeled, grind it nicely in mixi. Once this is done, add this grinder almonds to the mixture with some salt and mix it well.
5. Now the mixture will be thick because we added the almond. So add one cup of water and allow the mixture to boil.
6. Now take the boiled eggs and cut in 4 slides slightly. this makes masala to get inside of eggs.(avoid cutting eggs into pieces)
7. Now put the eggs and coriander leaves to kurma. Mix it well.

That's it!! Now the hot and yummy egg kurma is ready to be served!!


Egg kurma is very good combination for kuska and ghee rice.


Thursday, July 12, 2012

Recipe for Kuska Biryani - How to make Muslim Kuska Biryani - Recipe for Muslim Kuska Rice


Kuska rice or Kuska biryani is very popular in south-india. When I made for the first time at my home, my husband loved this food. This is one of his favorites biryanis. It is also relatively easy to make.

Ingredients

  1. Basmati rice - 1 cup(soaked)
  2. Ginger garlic paste - 1 tsp
  3. Green chilli - 3 nos
  4. Mint (pudina) - 1 handful
  5. Tomato - 1 medium
  6. Coconut milk -1/2 cup
  7. Onion -1 small (chopped and cut in length wise)

For seasoning

  1. Oil - 2 tsp
  2. Ghee - 2 tsp
  3. whole garam masala (cloves, cardamom, bay leaves & cinnamon sticks)
  4. Coriander leaves - some
  5. Salt to taste

Method of preparation

  1. Soak the rice for 20 mins.
  2. Heat the heavy bottom pan with 2 tsp of oil and 2 tsp of ghee. Add whole garam masala. Once the whole garam masala got fried enough, add the onion and green chillies.
  3. Fry the onion, green chilly for a minute and then add mint leaves and ginger garlic paste. Fry this until the raw smell goes off then add the tomato. Fry until tomato gets soft.
  4. Now add 1/2 cup cup of coconut milk and one cup of water. Once the water get boiling, add the rice and coriander leaves and some salt mix it well.
  5. Now you can transfer this mixture into a rice cooker or pressure cooker or you can cover the lid in the pan itself and cook the rice in a medium flame.
  6. If you are making a coconut milk in home, you can use 1/2 cup otherwise if you are buying a tin from shop, you can use 1/4 cup because tin coconut milk will be bit thick. The remaining 1/4 cup you can add water.



Best Companion

  • Onion raita
  • panner butter masala
  • Butter gopi masala
Please click here if you would like to how to make variety of raitas.






Wednesday, July 11, 2012

How to make idli batter using rice - Recipe for south indian Idli batter using rice

Hi..Welcome to Tanish Kitchen..

Idli is a very good breakfast and easy to make.  We will also provide tested secrets and tricks to make idlis soft. Let's see today at tanishkitchen how to make idli batter.

Ingredients:

Rice - 4 cups (boiled pulungal rice)
Urad dal - 1 cup
Fenugreek seeds - 2 tsp
Salt - 2 tsp
Ice cubes - some

Method of preparation

1. Soak the fenugreek seeds over night.
2. Soak the boiled rice for at least 3 hrs minimum and grind it nicely in the grinder.
3. Soak the urad dal at least 1 and half hr. grind it nicely in the wet grinder. When you are grinding, add ice cubes instead of water. Ice cubes will make the batter to be puffy. This makes idly very soft.
4. When you are grinding urad dal, first add the fenugreek seeds in the grinder and grind it for 10 mins and then add urad dal.
5. Grind rice and urad dal separately. Mix it together with some salt and stir it well. Leave this mixture over night or at least 12 hours.

Urad dal: Rice proportion


If urad dal is new, then the proportion should be 1 cup dal: 6 cups rice
If urad dal is old, the proportion should be 1 cup dal: 4 cups rice


Don't make the batter to be watery it should be medium thick then only idlis will be good and soft.

Tuesday, July 10, 2012

Recipe for Moong dal masala sambar - How to make south indian moong dal masala sambar for Idlis and dosas

All kind of sambars are good for idlis and dosas. But this moong dal masala sambar is something different than other because we are adding some different masala in this sambar.

Ingredients:

Moong dal - 1 cup(soaked for 20 mins)
Tomato - 1 medium (cut into pieces)
Tamarind juice - 2 tsp
Onion -1 small (cut in length-wise)
Green chillies - 4 nos

Turmeric powder - 1/4 tsp
Garlic cloves - 2
Fennel seeds - 2 tsp

Salt to taste

Seasoning:

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/4 tsp
Asafoedita(hing) powder - 1/8 tsp
Coriander leaves - some

Method of preparation:

1. In a pressure cooker, add moong dal, onion, tomato, tamarind juice, turmeric, green chillies, garlic cloves, salt and add 3 cups of water. Close the cooker, allow 4 whistles in a medium flame. Once done, cool it for 20 mins.

2. Take a mixi bowl, add fennel seeds. grind it like a powder.

3. Now open the cooker, add grinded fennel seed powder, hing. Stir it well. The mixture will be thick, add 2 cups of water and coriander leaves. Stir it well. Boil it for 3 mins.

4. Heat 2 tsp of oil in a pan, add mustard seeds. Allow seeds to crackle and then add urad dal. Once urad dal became golden color. Now take the pan out and pour this into sambar mixture and mix it well.

Now the moong dal masala sambar is ready to be served hot!!

Recipe for Black pepper fried rice - How to make south indian black pepper rice (milagu saadam)

This is one of my favorite fried rice. It could be made in 15 to 20 minutes.

Ingredients:

Basmati rice - 1 cup
Black or white pepper - 2 tsp
Red chillies - 2

Seasoning:

Ghee - 2 tsp
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Jeera - 1/4 tsp
Urad dal - 1/2 tsp
Cashew nuts - 3 tsp(pitted)
Curry and coriander leaves - some

Method of preparation:

1. Soak the basmati rice for about 30 mins. Add some salt and cook the rice with one and half water. Once the rice is cooked, cool the rice.

2. Transfer the cooked white rice into big bowl(basin) and sprinkle 1 or 2 spoons of oil so the rice won't be sticky.

3. Heat the pan, (don't add any oil), add black pepper now fry it raw for 2 mins. Don't fry too much because color will change and flavor also. Transfer this into a mixi bowl and crush it(don't make as a powder though)

4. Heat the small pan with 2 tsp of ghee. Fry the cashews in the pan and keep it aside.

5.Heat pan with 2 tsp of oil; add mustard seeds. Allow mustard seeds to crackle. Now add jeera and urad dal. Once it became golden color, add red chillies, and asafodita powder curry leaves. Stir it well.

6. Now add the rice, crushed pepper powder, salt , cashew nuts and coriander leaves into the pan and stir it gently. 

Now the black pepper fried rice is ready to be served.

Best companion

Cucumber raita is the best combination for this rice. Please click here to see how to make cucumber raita.

Wednesday, July 4, 2012

Recipe for south indian Idli Sambar - How to make toor dal sambar for Idlis and dosas

Tamil people make this sambar very often. This Idli sambar(toor dal sambar) is a very good combination for the following tiffin items:

1. Idlis
2. Dosas
3. Semiya kichadi
4. Rava Kichadi
5. Pongal
6. Upma

Ingredients

Toor dal - 1 cup(soaked)
Tomato - 1 medium (cut into pieces)
Tamarind juice - 2 tsp
Onion -1 small (cut in length-wise)
Green chillies - 2 nos
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Coconut - 2 tsp (grated)
Salt to taste


Seasoning:

Oil - 1 tsp
Mustard seed - 1/4 tsp
Urad dal - 1/4 tsp
Asafoedita powder - 1/4 tsp
Coriander leaves - some
Curry leaves - some
Ghee - 2 tsp

Method of Preparation

1. In a pressure cooker, add soaked toor dal, tomato, tamarind juice, onion, green chillies, turmeric powder, salt and 3 cups of water. Cover the cooker and start heating in medium flame and allow the cooker up to 3 to 4 whistles.
2. After 20 mins, check if dal is cooked nicely. If not, add some water and cook it again. Once it is cooked, mash the dal and keep it aside.
3. Heat 3 tsp of oil in a pan, add mustard seeds. Allow seeds to crackle and then add urad dal. Once urad dal became golden color, add curry leaves and asafoetida powder. Now take the pan out and pour this into dal mixture.
4. In a mixi bowl, add 2 tsps of grated coconut and grind it nicely. Once done, add this dal mixture and add 2 cups of water. Mix it well.
5. Now keep the mixture in stove and boil for 10 mins in a medium flame. Now the coconut and water should be mixed with dal. Add sambar powder and coriander leaves, mix it well and cook for a minute.
6. Finally add 2 tsps of ghee and switch off stove.

Now the yummy south indian idli sambar is ready for your tiffin!!!

Useful links:

To know more chutney recipes for idlis and dosas click here.

Recipe for carrot raita - How to make carrot raita

This raita is very easy to make and carrot is very good for eyes.

Ingredients:


Carrot - 1 cup (shredded)
Curd(Yogurt) - 1 cup
Salt to taste
Coriander leaves

Seasoning:

Oil - 1 tsp
Mustard seed - 1/4 tsp
Urad dal - 1/4 tsp
Asafoedita powder - pinch
Coriander leaves - some

Method of  Preparation:

1. Take a bowl. Add carrot, curd, salt and coriander leaves. Mix it well.
2. Heat the pan with spoon of oil and add mustard seeds. Once mustard seeds are popped, add urad dal.
3. Once urad dal became golden color, add Asafoedita powder. Now take the pan away from heating and pour it into above mixture.

Now Carrot raita is ready.

Recipe of Avocado raita - How to make Avocado raita

If you are a fan of avocado and would like to something different combination for raita, you should try this raita. Avocado and Yogurt! what a deadly combination to have..it is very simple and could be made in 5 minutes.

Ingredients:

Avocado - 1 (medium size and mashed)
Cucumber - 1/2 cup (chopped)
Lettuce - 1 cup(chopped)
Tomato - 1/4 cup (chopped)
Curd(yogurt) - 4 tea spoons
Coriander leaves - some
Salt to taste

Seasoning:

Oil - 1 teaspoon
Mustard seed - 1/4 teaspoon
Urad dal - 1/4 tsp
Asafoedita powder - pinch


Method of preparation:

1. Add all the ingredients in a bowl(except Avocado) and add some salt. Mix it really well.
2. Heat the pan with 1 tsp of oil, add mustard seeds. Once seeds are popped, add urad dal.
3. Once urad dal became golden color, add Asafoedita powder. Now take the pan away from heating and pour it into mixture.

4. Add avocado just before you are serving, otherwise the color will change.


Now Avocado raita is ready!!!
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