Kadalai Paruppu Sundal

I make this sundal as a 'neivedhyam' for goddess Lakshmi on fridays. This is also served on one of the 9 days of Navrathri.

My husband has a great liking to this sundal and i often make this as a snack for him to have after he returns from office.

Here is the recipe

Ingredients

Kadalai paruppu - 1 cup

oil - 1 tblsp

mustard seeds - 1 tsp

Green chillies - 3-4

Grated coconut - 3 tblsp

Asafoetida

Salt to taste

Curry leaves - 1 sprig

Method

Boil Kadalai paruppu(Channa dal) in a pressure cooker. Make sure that the channa dal is not overcooked. Drain when done.

In a kadai, heat oil, add mustard seeds, green chillies, asafoetida, curry leaves. Fry for a minute.

Add the kadalai paruppu, a little salt and cook for few minutes.

Add the grated coconut and serve hot!

Urulai podimas

Here is a simple and a traditional south indian way of making mashed potatoes. The fresh flavours from the lemon and the tangy potatoes is sure to tantalize your taste buds.

Ingredients

Potatoes - 3 medium
oil - 1 tbsp
mustard seeds - 1 tsp
urad dal - 1 tsp
Asafoetida
Green chillies - 3
turmeric - 1 tsp
Ginger - 1 small piece
Salt to taste
Lemon juice
Coriander leaves finely chopped

Method

Boil the potatoes and mash them finely.

Heat oil in a pan, add mustard seeds, urad dal, asafoetida, turmeric powder, finely chopped ginger and green chillies. Saute them for a while.

Add the mashed potatoes into the pan and mix it well with the seasoning. Cook the potatoes for 2-3 mins in a low flame.

Once it is done, remove the potatoes from the heat. Pour in the lemon juice and mix well.

Garnish it with fresh corainder leaves and serve.

Beans Paruppu Usili

Paruppu usili is a traditional dish that is generally served in feasts and weddings. It gives a spicy change from the usual bland curry made with beans, cabbage, cluster beans etc.

Though this dish is served in special occasions, i make it quite often at home as it is my husband's favourite. This dish became very popular among my husband's friend- i once served paruppu usili when they had come over to our place for lunch. They took a great liking to this dish and i got great compliments :-)

Generally mom makes paruppu usili with mor kuzhambu which is supposed to be a very good combo.

Ingredients

Beans - 1 cup
Channa dal - 1/2 cup
Toor dal - 1/2 cup
Red Chillies - 4 to 5
Asafoetida a pinch
Salt to taste
Green chillies -2 to 3
Urad dal - 1 tsp
mustard seeds - 1 tsp
oil - 2 tbsp
curry leaves

Method

Cut the beans and cook them with salt and water. After it is done, keep it aside.

Soak channa dal and Toor dal together for about an hour.

Grind them into a coarse mixture along with the red chillies, salt, green chillies and asafoetida by adding a little water to it.
Make sure that the mixture is not too smooth and watery.

Rub Idli pan with oil and put the mixture. Steam them in a pressure cooker for about 6 to 8 mins.

After it cools down, Crumble the mixture thoroughly until it breaks up into fine pieces. keep it aside.

Heat oil in a pan, add mustard seeds, urad dal. and curry leaves.

Add the beans and saute until the water gets evaporated.

Now add the dal mixture and mix them well until both are well incorporated.

Reduce the heat and cook in low flame for about 3-4 minutes until it is done completely.

Serve hot with rice and ghee.

Baked Penne

Lemon rice

Lemon Rice is a popular south indian dish that is very simple to make , yet very flavourful.

In many temples, lemon rice is served as 'Prasadams' . I used to make lemon rice often as 'neivedhyams' ( offering for god) for pujas at home.

It can be a part of a big feast or a main menu for a simple lunch. Every bite is sure to provide a burst of fresh flavours in your mouth.

Here is the recipe for Lemon rice.

Ingredients

Lemon -1
Basmati rice - 1 cup
Mustard seeds - 1 tsp
urad dal - 1 tsp
channa dal - 1 tsp
Turmeric powder - 1 tsp
Green chillies - 3
Red chillies -2
cashewnuts -6 to 8
Ginger - 1 inch ( finely chopped)
Curry leaves or coriander leaves
salt to taste.
oil - 2 tblsp ( for seasoning)

Method

Cook Basmati rice in 2 cups of water.

In a small cup, squeeze the lemon juice. Add a teaspoon of turmeric powder to it.

In a kadai, heat oil. Add mustard seeds, urad dal, channa dal, curry leaves, cashew nuts, ginger, green chillies and red chillies.Fry them until the dal and the cashews turn golden brown.

Add the mixture to the rice.pour in the lemon juice, add salt and mix them well until it is well incorporated.

Garnish it with coriander leaves.

Mango thokku goes well with lemon rice.

Vegetable Pulao

There are plenty of ways to make pulao. Here is a quick and a simple way of making this dish that is sure to provide a satisfying meal when you plan to take a break from the usual menu.

This dish works great for parties , however small or big it may be, it can be made in minutes.

The recipe is as follows:

Ingredients

Basmati rice - 2 cups
Ghee - 3 Tbsp
Cardamom, cloves, peppercorns, bay leaf
Jeera - 1 tsp
Peppercorns - 1 tsp
Onions -2 chopped
Carrot diced -1
French beans - 6-8
Cauliflower florets -8-10
Green Peas - 1/4 cup
Salt to taste
Yogurt - 3 tbsp
Pepper corns crushed -1/2 tsp
Tomatoes sliced -1
Capsicum diced - 1
lemon juice -2 tbsp
Cashews - 5-6 for garnishing

Method

Soak Basmati rice in water for half an hour.

Heat ghee in a pan. Add Cardamom, cloves, bay leaves, peppercorns and cumin seeds.

Add finely chopped onion and saute.

Add diced carrots, cauliflower florets, french beans, green peas, salt and cook for 3-4 mins.

Beat yogurt well so that there are no lumps and add it to the vegetables.

Add some water and cook till the liquid starts boiling.

Add the soaked rice , mix well. Cook on medium heat for sometime.

Spring crushed pepper, tomatoes, capsicum and lemon juice.

Cover and cook till the rice and the vegetables are done. Heat ghee in a pan and fry cashews till golden brown. Garnish it on top .

Serve Hot.

Dal Ki Biriyani

Biriyani is one of the integral part of the indian cuisine.

Biriyani is derived from the persian word "beryan" meaning fried or roasted.This constitutes the main difference between pulao and biriyani, where pulao is made by cooking all the items together wheares in biriyani, the rice is cooked separately from the other ingredients.

There may be plenty of ways to cook biriyani, but one of the popular form is the 'DUM biriyani' (pressure cooking style).

This 'Dal ki Biriyani' is also a kind of 'Dum biriyani' but it is fully vegetarian. I watched this recipe in Zee Tv 'Khana Khazana' by master chef sanjeev kapoor and i was greatly impressed. I decided to give a try and the biriyani came out really well.

Here goes the recipe for Dum style Dal ki biriyani.

Ingredients

1 cup toor dal
2 cups Basmati rice
1 tblsp ginger paste
1 tblsp garlic paste
1/2 tblsp green chilli paste
3/4 cup fried onions ( onions cut lengthwise and fried in oil till golden brown)
3/4 cup finely chopped onion
1 1/2 cups finely chopped tomatoes
1 tsp cumin seeds
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup ghee or oil
salt to taste
1-2 bay leaves.
1/2 cup chopped coriander leaves
1/2 cup mint leaves chopped
2-3 potatoes( cubed and deep fried )
1/2 tsp finely chopped green chillies
1/2 tsp garam masala powder
2 tblsp butter .

Method

Soak toor dal in water ,turmeric powder and salt for 2 hrs.

Allow to cook for some time, when half cooked strain it and keep it aside.

Soak Basmati rice in water for half an hour. Cook the rice till half done.

Melt ghee or oil in a pan.Add cumin seeds, finely chopped green chillies, chopped onion, turmeric powder, inger paste, garlic paste, green chilli paste in the order and mix them well.Saute them until the onion is cooked until brown.

Add the finely chopped tomatoes and fry until the oil leaves the pan.

Add the half cooked toor dal to the gravy mixture. Now add the fried onions, chopped coriander leaves, mint leaves, fried potatoes, bay leaves,garam masala powder and mix well.

Allow the mixture to cook for 7-8 mins.

If you are using a pressure cooker :

In a pan, make a layer of dal mixture gravy at the bottom. Top the layer with half cooked basmati rice.Add few pieces of butter, garam masala and chopped mint leaves. The butter keeps the biriyani moist and prevents the rice from sticking together.
Similarly make another layer of Dal gravy and rice and top it with butter, garam masala and mint leaves. close the pan with a muslin cloth. put the lid on the pressure cooker.

Do not put the pressure cooker directly on the stove. Place a Tava on stove and put the pressure cooker on the tava, keep it on high for 10 mins.

If you are using an Oven:

Use a casserole dish and make the layers of dal mixture and rice as mentioned above and keep it in the oven for 10 mins at the max temperature.

Serve hot with a raita.