Posts Tagged ‘Pressure Cook’
Hotel Sambar
Ingredients
Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp
To fry and grind
Red Chillies – 6 nos
Coriander seeds (Dhaniya) -1 1/2 Table spoon
Chenna dhal – 1Table spoon
Methi Seeds – 1/2 tsp
Black pepper – 1/2 tsp
Cumin’s seeds (jeera) – 1tsp
Curry leaves – 1 hand full
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon
Sambar procedure
-Pressure cook thoor dhal with little turmeric powder
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. Let it cool and make it into a fine powder.
-Again apply some oil in the kadai season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time stain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked
- Now add the well smashed thoor dhal and the prepared powder to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.
A very tasty hotel sambar is ready to be served with hot hot dosas.
Here I am giving you another way of doing chole without using tomatoes.
Ingredients
Cooked chole(chick pieces) – 1 cup
Onion – 2 nos
Imli – 1 big gooseberry size
Chilli powder 1/2 tsp
Powder 1
1. Clove – 5-6 nos
2. Cinnamon bark – 1 inch piece
3. Badi elachi – 2nos
Warm the above ingredients and powder it
Powder 2
1 coriander seeds – 1tsp
2 cumin seeds – 1/2 tsp
3 pepper -1/4 tsp
Dry roast the above ingredients and make them into a powder
Powder 3
Sonuf – 1 tsp
Methi seeds – 1/2 tsp
Dry roast the above ingredients and make them into a powder
Procedure
- Soak the chick peas overnight or for atleast 6-7 hours and pressure cook by adding salt , tea bag, 2 bay leaves. If you don’t prefer to use tea bags and bay leaves you can cook the chick peas by adding powdered kalongi. All this is optional, it is just to give chenna the brown color.
-Mince the onion and soak the imli in a small quantity of water and strain it .
-In a thick bottomed pan add 4 tsp of oil and fry the onion till it is golden brown, then add powder 1, powder 2, 1/2 tsp chilly powder and the cooked chick peas and cook for 5 minutes.
-Once again pressure cook this mixture for 5 to 6 whistles in high flames.
-After the cooker gets released smash the chole little bit , add the tamarind water boil it for 5 minutes.
-Finally add powder 3 and allow it to froth and switch off the stove. Garnish it with coriander. Serve it along with raw onion.
This method of doing the chole is the courtesy of my friend Mrs Revathy Vijayaragavan residing at Delhi. It came out really well. Try it out and post your comments.
Ver kadalai sundal is not only nutritious, but it is also very filling and I am sure kids will relish it if done in a different manner.
INGREDIENTS
Ver Kadalai – 1 cup (200 gms)
Grated coconut – 1 table spoon
Oil – 1 table spoon
Green chillies – 3-4 nos (To taste)
Salt – 1/2 tsp
Fresh curry leaves – 10-15 nos
Asafoetida – 1/2 tsp (perungayam / hing)
PROCEDURE
- Soak the kadalai for about 3 to 4 hours.
- Pressure cook adding enough salt and water . As I already mentioned in kondaikadalai sundal for cooking any pulses and legumes it should be fully immersed in water. Drain the excess water. Now the cooked groundnut is ready.
For Neivedyam purpose
- Add 1 table spoon of oil to the pan. Allow the mustard seeds to splutter. Add the green chillies and curry leaves and 1/2 tsp of hing.
-Then add the cooked peanuts and season it for 5 minutes then add the freshly grated coconut. Season it for 2 more minutes.
Neivedyam sundal is ready.
If the sundal has to be stored for more than 5 hours, then after the mustard seeds splutter, add the coconut along with green chillies and curry leaves. Season it for 2 to 3 minutes so that water in the coconut dries up , then add the cookded groundnut.
Mini Chat
1/2 cup finely chopped onion
1/2 cup finely grated carrot
1/4 cup finely chopped tomato
1 table spoon finely chopped coriander
1 tsp lemon juice
1 cup cooked peanuts
1/2- 1 tsp chat masala (to taste)
Mix all the above mentioned ingredients, garnish it with sliced onion, tomato, radish and cilantro leaves (should not be chopped finely) . I am sure children will defenitely prefer this. It is very nutritious mini snack without a drop of oil.
If your going to serve the same for navarathri purpose then just remove onion and chat masala. Instead add 1/2 tsp red chilly powder. Garnish it with slices of tomato , cucumber and cilantro before serving.
Navarathri is fast approaching and I am sure every one will will offer different variety of sundal to Goddess Lalithadevi on all 9 days. To start with let me tell you how to make kondaikadalai sundal in different ways.
You can use both variety of Kondai kadalai – both white and black.
- Soak the chenna dhal over night or atleast for 8 hours.
- Pressure cook the soaked CHENNA adding the required amount of salt and water . Let two whistles come and simmer it for 5 minutes.
( Say for 1 cup (200 gms) of dhal , 1/2 heap of salt and the chenna should submerge in water) You can also add 1 pinch of turmeric powder to give an appealing color.
-After the pressure cooker releases, drain the excess water and allow it to cool.
- In a pan add 1 table spoon of oil . Add mustard , let it splutter add 4 split green chillies and a red chilly along with fresh curry leaves, and add 1/4 tsp of hing (perungayam) and then add the cooked chenna.
- Season for 5 minutes till the water in the chenna dries up and add 1 table spoon of freshly grated coconut. Season it for another 2 to 3 minutes.
This is the basic procedure for doing the kondaikadalai sundal.
We can also modify this a little bit. The first three steps remains the same. Those who don’t prefer to use much coconut do it this way.
-After draining water from chenna just add 2 tsp of oil to the pan. Add 2 red chillies, 2 green chillies, one teaspoon of grated ginger & add the chenna and season it for 5 minutes. Then add small pieces of coconut amount to 1 tsp. Season for 2 to 3 minutes. Let it cool down little, then add 1/2 tsp of lime juice and garnish it with coriander.
It is a mixture of vegetables and a variety of legumes like chenna(konda kadalai) , whole mung dhal( pachai payaru) and lobia (karamani).
INGREDIENTS
Chopped Vegetables – 1 cup
Soaked legumes – 1 cup
Small lemon size tamarind
Vegetables used for this preparation are ash gourd (pooshanikai), red pumpkin (parangikari) carrot, bringal, plantain, mochai parrupu. Cut all these vegetables into small square pieces.
Soak the legumes overnight.
TO FRY AND GRIND
Chenna dhal – 1 tsp
Urud dhal – 1 tsp
Pepper – 1/4 tsp
Red Chillies – 6 nos
Asafoetida – 1/2 tsp
Edible oil – 1 tsp
Grated coconut – 2 tbl spoon
FOR SEASONING
Mustard – 1/2 tsp
Broken urud dhal -1/2 tps
Fresh curry leaves – 10 – 15 nos
Grated coconut – 1 tsp
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PROCEDURE
-Strain the tamarind with a cup of water. Cook the vegetables in the tamarind water. Pressure cook the legumes by adding salt to it.
-Add 1 tsp of of oil to the pan and fry all the ingredients to be ground except coconut, till they are golden brown. Allow it to cool and grind into a smooth paste along with coconut.
-Add this paste to the tamarind – vegetable mixture and bring it to boil. Let it boil for about 2 minutes. Keep stirring it continuously to avoid burning at the bottom. Season it with mustard, urud dhal, curry leaves. Dry fry the coconut and sprinkle over it.
Very tasty and spicy kadalai kootu is ready. It can be had with plain rice. It is also an excellent side dish for chapathi and dosa.
RAVA IDLI an ideal morning breakfast, very nutritious but easy to make.
INGREDIENTS
Rava/ sooji – 1 cup (small once preferred)
Curd / Yogurt – 1 cup (If it is little sour in taste it will enhance the taste of the idli)
Mustard seeds – 1/2 tsp
Grated ginger - 1/2 tsp
Finely chopped chillies – 2 or 3 ( to taste )
Chopped coriander – 2 tsp
Curry leaves – 1 strand
Chenna dhal, Urud dhal, Jeera – 1/2 tsp each
finely grated carrot – 1/2 cup
Cashew – 10-15 (optional)
Ghee – 2 tsp
Oil – 2tbl spoon
baking salt – 1/4 tsp (Soda)
Salt – 1 tsp ( to taste)
Water – 1/4 cup
PROCEDURE
- Apply 2 tbl spoon of oil in a pan . Add the mustard seeds , once it starts popping add Chenna dhal, Urud dhal, Jeera and fry till they are golden brown, then add the finely grated ginger, green chillies, and curry leaves and season them.
-Add the rava and fry it for about 5 minutes, so that the sooji is fried. Now add fried things to the curd. Also add the baking salt, a pinch of asafoetida, chopped carrot, coriander and mix well. The batter should be of idli consistency. Set aside for 30 minutes.
-In the mean time add 2 tsp of ghee to the pan and fry the cashews till they are golden brown. (Make the cashews into half and then fry).
-Greece the idli stand . Fill the molds with the batter and then place the cashews on the top of the batter so that when idlis are cooked the cashews can be seen on the top. Pressure cook without placing weight, for about 12 to 15 minutes. Switch of the stove and give a standing time for about 2 minutes before removing the idlis form the plate.
Spicy and tasty rava idlis are ready to be served. Serve it with chutney and sambar.
Apart from adding carrot , you can also add 2 tbl spoons of grated coconut, finely chopped beans , beetroot , fresh green peas, capsicum, cabbage and even cauliflower. If you are going to add many vegetables, then let the cut vegetable amount to 3/ 4 cup.
I try to add as many vegetables as possible , so that the vegetable idli becomes quite nutritive.
If don’ t prefer to add baking salt, then increase the oil to 3 tbl spoon while seasoning the sooji and increase the quantity of curd to 1 1/4 cup.
Hotel Sambar
Ingredients
Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp
To fry and grind
Red Chillies – 6 nos
Coriander seeds (Dhaniya) -1 1/2 Table spoon
Chenna dhal – 1Table spoon
Methi Seeds – 1/2 tsp
Black pepper – 1/2 tsp
Cumin’s seeds (jeera) – 1tsp
Curry leaves – 1 hand full
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon
Sambar procedure
-Pressure cook thoor dhal with little turmeric powder
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. Let it cool and make it into a fine powder.
-Again apply some oil in the kadai season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time strain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked
- Now add the well smashed thoor dhal and the prepared powder to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.
A very tasty hotel sambar is ready to be served. It can be had with raw rice, idli, dosa etc.
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ARRAITHUVITTA SAMBAR
In my previous post I told you how to prepare a sambar with the help of sabar powder. Now i will tell you how to prepare arraithuvitta sambar.
SAMBAR PROCEDURE
Ingredients
Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp
To fry and grind Red Chillies – 6 nos Coriander seeds (Dhaniya) -1 1/2 Table spoon Chenna dhal – 1Table spoon Methi Seeds – 1/2 tsp Black pepper – 1/2 tsp Grated coconut – 1 table spoon.
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon
Procedure
-Pressure cook thoor dhal with little turmeric powder.
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. You have to fry the coconut till it is golden brown separately. Let it cool and grind into a paste by adding some water.
-Again apply some oil in the kadai & season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time stain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables.
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked.
- Now add the well smashed thoor dhal and the prepared paste to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.
Arraithuvitta sambar is ready.
One of the most common and delicious tiffin of Tamil Nadu is Dosa. It is one of the easiest tiffin preparation even for beginners. You can make variety of dosa by making small changes and adding few things. I have seen many people buying the batter needed to make dosa from shops. Why Don’t you try it at home making the batter. It is both economical and hygienic. Let me start with the preparation of DOSA BATTER or DOSA PASTE
Preparation of Batter
Ingredients
Rice -3 cups
Urud Dhal – 1 cup
-Soak rice and urud dhal separately for 6 hours overnight in water.
-Grind to paste.
-Mix together, add salt with water to make batter. A free flow is the consistency of the batter
- Leave the mixture in room temperature for about 6 hours.
- It can be stored in fridge for 4 to 5 days.
To get added flavour to your dosa you can even add 1 tsp of methi seeds along with urad dhal.
Dosa in general goes well with chutney and sambar or chutney powder ( Milagai podi)
I have already told you about the sambar preparation using Sambar powder. Now let me tell you how to prepare a Sambar which gives you the taste of one which is served in hotels.
Hotel Sambar
Ingredients
Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp
To fry and grind
Red Chillies – 6 nos
Coriander seeds (Dhaniya) -1 1/2 Table spoon
Chenna dhal – 1Table spoon
Methi Seeds – 1/2 tsp
Black pepper – 1/2 tsp
Cumin’s seeds (jeera) – 1tsp
Curry leaves – 1 hand full
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon
Sambar procedure
-Pressure cook thoor dhal with little turmeric powder
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. Let it cool and make it into a fine powder.
-Again apply some oil in the kadai season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time stain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked
- Now add the well smashed thoor dhal and the prepared powder to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.
A very tasty hotel sambar is ready to be served with hot hot dosas.
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Now I am going to tell you about the preparation of pure coconut chutney
Coconut chutney -Procedure
Ingredients
To Grind
Pure grated coconut – 1 cup
Fried gram (pottukadalai) – 1 Table spoon
green chillies – 2 Nos ( If you need little bit hot chutney increase the nos of chillies)
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp
Procedure
- Season the mustard seed, urud dhal and the coriander with oil.
- Fry the green chillies
- Now grind the coconut, fried gram and green chillies and make into a paste.
- Add the necessary quantity of water to dilute the paste and the the seasoned things.
- Add a 1 pinch of perungayam and1/2 tsp lemon juice ( some will a small piece of tamarind. But adding lemon juice, we will get a new flavour).
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CHUTNEY POWDER (Milakai Podi)
This is one of the most common side dishes for Dosa and Idli. Even if you are not able to prepare coconut chutney or sambar you can use this powder as the side dish along with sesame oil (Nallaennnai)
Ingredients
Channa Dal – 1 Cup
Urud Dal – 1 Cup
Mustard – half a teaspoon
Sesame(ellu) – 2 teaspoons
Asafoetida (perungayam) – half a teaspoon
Red Chillies – 1 & half cups
A small piece of Jaggery.
Procedure
Dry fry mustard and sesame. Apply some oil and fry the chillies till it is brown.
Fry channa dal and urud dal till they are roasted. Allow it to cool and grind all the friend items with asafoetida, necessary salt and jaggery. Don’t make it into a very fine powder let it be little coarse.
Paper Roast
Why go to hotel for paper roast? Why not try it at home? It is very easy. All you have to do is if you going to take a bowl full of batter then you have to add 2 tsp of corn flour. Dilute it to dosa batter consistency and of course little bit of more oil than ordinary dosa.
Ghee Roast
Prepare the batter the same way for paper roast. After making the dosa transfer to the plate in which you going to serve and then smear the ghee on it. If you apply the ghee when the dosa is still in the tawa, due to extensive heat the ghee will evaporate giving less flavour for Dosa.
Preferably fresh ghee with fine aroma is preferred.
Let me tell you how to prepare the pulav within in 1 hour. The method I tell you, requires less oil and it gives very healthy mixed vegetable rice.
Ingredients
Rice – 1 Cup
Mixed vegetables – 1 cup
Garlic Ginger Paste – 1/2 tsp
Cardamom – 2 Nos
Clove – 4 Nos
Tej Patha (bay Leaves – 1 big leaf
Green Chillies – 2 Nos
Big Onion – 2 Nos
Sombu (sonuf) – 1 tsp
Ghee or cooking oil – 2 table spoons
Chili powder – 1/2 tsp
-Wash the rice and soak it for 15 minutes. You should not wash the rice after soaking. The rice will break .
-Drain the water thoroughly.
- In the mean time cut all the desired vegetables into small pieces (carrot, beans , cauliflower, onion, green peas etc)
- Dry fry all the given spices except bay leaves and make it into a coarse powder.
- Apply one table spoon of ghee in a kadai and fry the rice along with the bay leaf and at the end add the powdered masala and pour it into the vessel into which you are going to make the pulav.
- Again in another table spoon of ghee fry fry the ginger garlic paste and all the vegetables and add to the fried rice.
- Add 2 cups of water, 1/2 tsp chilliepowder and the required amount of salt (in general it requires 1 tsp of salt, but the quantity depends upon an individual’s taste).
- Pressure cook this mixture in high fire until 3 whistles come. Let the cooker simmer for about 10 minutes.
- Soon after the cooker gets released take out vessel and allow it to cool for about 10 minutes.
-You can garnish pulav with fried golden cashews, finely chopped coriander. Even small pieces of bread can be fried in oil till golden brown and can be used for garnishing.
-Serve with onion raitha as side dish
[Note: Onion raitha is nothing but finely chopped onion , coriander and green chillies added to fresh curd with salt. You can also add grated carrot and pomegranate seeds to make it more colourful.Ordinary rice or Basmathi rice can be used. basmathi rice gives more flavoured pulav.]
