Rava Kichadi and Coconut Chutney

We are entering the final week of Blogging #46 and for this week its going to be combo themes.Today's recipe is a classic South Indian combo made for breakfast or dinner.Vegetable rava kichadi and coconut chutney is one of my favorite along with hot filter coffee or tea.
Today's recipe is a simple one,like upma but it can be made with garam masala also which I share later.Off to the recipe......................................

 

   Basic Information

    Preparation time ~10 minutes

    Cooking time ~ 20 minutes

    Serves ~ 2

  

   Ingredients

Ingredient	Quantity
Semolina/Rava/sooji	1 cup
Onion(finely chopped)	1 (medium size)
Ginger/inji(chopped)	1 inch
Tomato(finely chopped)	1 (medium size)
Green chilly/pachamilagai	2-3(slit lengthy)
Carrot(small size)	1(small size)
Beans(chopped)	5-6
Cashews	1 tbs
Oil	1 2tbs
Ghee/nei	2 tsp
Salt	1 tsp

 

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/ulutham paruppu	1 tsp
Channa dhal/kadlaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  

   Method 

    

Heat a tsp of oil and roast the semolina in a low flame till it turns pink or till a nice aroma comes out.Keep it aside.

Heat a pan with a tsp of ghee and do the tempering with the given ingredients.Add the broken cashews and fry it till it becomes golden.Now add in the chopped onion ginger,green chillies, and curry leaves.Saute it till the onion becomes transparent. Add in chopped tomato, saute it till for a minute.

 

Now add in the chopped veggies,cook it for couple of minutes.Meanwhile heat around 3 cups of water in a separate pan. Add the roasted semolina to the vegetable mixture and give it a mix and keep it in a low flame.Now to this add the boiling water and increase the flame and mix it.

Once the water is absorbed reduce the flame and cook it covered for 2-3 minutes.Finally add the remaining one tsp ghee and mix it well.

 

 

• Serve it warm with coconut chutney.

Coconut Chutney

Ingredients

Ingredient	Quantity
Coconut(grated)	1/4 cup
Green chilly	1
Fried gram dhal/potukadalai	11/2 tbs
Ginger/inji(chopped)	1/2 inch
Cashew	1
Salt	1/3 tsp

For the tempering

Ingredient	Quantity
Mustard seeds	1/4 tsp
Urad dhal	1/4 tsp
Curry leaves	2-3 leaves
Asafoetida	a pinch

Method

Put everything in a blender,pulse it.Then add enough water and grind it to a fine paste.Transfer it to a bowl and do the tempering and add it .

Enjoy.......................................................................

• Semolina/rava needs to fry in a low flame,if the rava doesn't fry properly the kichadi comes out sticky.
• Addition of boiling water cooks the semolina fast.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46.
 

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Aloo Palak-Potato Cooked in a creamy Spinach Sauce

For the third of Blogging Marathon #46 under the theme no onion -garlic recipe,I am sharing a creamy rich gravy.

I had aloo palak in a restaurant buffet sometime back and I liked it a lot.The potatoes were deep fried and added,also lot of fresh cream was added.

But here rather than deep frying I fried it in the pan and added.Since I didn't have cream,made it with no cream.Try this simple yet delicious creamy curry,off to the recipe......................................

Aloo Palak

 

   Basic Information

    Preparation time ~10 minutes

    Cooking time ~ 25 -30minutes

    Serves ~ 2

  

   Ingredients

Ingredient	Quantity
Spinach/palak	11/2 cups(approximately)
Potato	2 (medium size)
Ginger/inji(chopped)	1 inch
Tomato	2 (finely chopped)
Red chilly powder/milagai podi	1/2-34 tsp
Coriander powder/dhaniya podi	11/2 tsp
Garam masala powder	1/4 tsp
Turmeric powder/manjal podi	1/4 tsp
Cumin seeds/jeeragam	1/2 tsp
Cashews/mundiri	1  tbs(finely chopped)
Oil	2 tbs
Sugar/sakkarai	a pinch
Salt	1 tsp

  

   Method 

    

• Boil the potatoes in a pressure cooker for a whistle and cut it into cubes and keep it aside.

• Heat a pan with a tsp of oil and add in the chopped ginger and cashews,fry it for a minute.Add in one chopped tomato, saute it till it mushy.Now add in the chopped spinach,cook it till it wilts.Put off the flame and let it cool,after cooling grind it in the blender to a fine paste.

 

• Meanwhile heat around 2 tsp of oil in a pan and fry the potato cubes till it becomes nice and golden.Set it aside. Now heat the pan and add the remaining oil,crackle the cumin seeds and add in the chopped tomato.After the tomato becomes mushy add in the red chily powder,coriander powder,turmeric powder and salt.Give it a mix and fry it for a minute.

• Add around 1/4 cup of water and let it cook till the oil separates.Now add the ground paste and mix it well,add a cup of water and a pinch of sugar.Cook it for 3-4 minutes and finally add the fried potato and garam masala powder.Allow to cook for couple of minutes and put off the flame. 

• Serve it warm with pulkhas and roti or jeera rice.

 

Enjoy................................................

• The potatoes can be deep fried and added.
• Fresh cream can be added in the end to make it so rich and creamy.
• Addition of sugar retains the color of the spinach.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46.

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Channa Masala -No onion-garlic Version

I love to have warm,subtle channa masala along with hot pulkhas,especially in a cold evening.
Last week the weather was so cold and wanted to make this delicious,comforting channa masala for our dinner.
This is one such curry I make often to accompany for the phulkas.But never tried with no onion and garlic.For the blogging marathon theme I tried without onion.The curry came out so well and tasted yummy.
I have already shared a South Indian version of channa masala here.Lets move on to the recipe..........................................

   Basic Information

   Preparation time ~15 minutes
   Soaking time~6-8 hours

   Cooking time ~ 25 minutes

   Serves ~ 2(generously)

Ingredient	Quantity
Chickpeas/kondakadalai	3/4 cup
Tomato	2 (medium size)
Ginger/inji(grated)	1 tsp
Green chilly/pachamilagai	1 (finely chopped/optional)
Red chilly powder/milagai podi	1/2-3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Garam masala powder	1/4 tsp
Aamchur powder	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves/kothamalli	1 -2 tbs(finely chopped)
Oil	11/2 tbs
Salt	11/4 tsp

  
 Method 

Soak the chickpeas/channa whole night and pressure cook it for 3-4 whistles in a medium flame.Finely chop one tomato and grind one tomato to a fine paste.Also grind 2-3 tbs of cooked channa to a fine paste and keep it aside.

Then goes in the pureed tomato,cook it for 2-3 minutes.Add in the red chilly powder,coriander powder,salt and turmeric powder,mix it well.Add around 1/2 cup of water and cook it for couple of minutes.

 
Now add in the cooked channa and mix it well,then add in the pureed channa.Add around a cup of water and let it simmer it for another 5 minutes.

Now add in the aamchur powder and garam masala powder and let it cook for one boil.Finally add in the chopped coriander leaves and mix it well.Channa masala is ready to serve.

Serve it with phulkas or roti.

Enjoy....................................................................

• For extra flavor,a tsp of dried kasoori methi can be added along with aamchur powder.
• Addition of mashed channa gives a nice consistency to the curry.
• The amount red chilly powder given is for a medium spicy,it can be altered to personal preference.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46

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Gobi Methi/Cauliflower with Fenugreek leaves - Dry Version(No onion-garlic)

After 2 months of break,I am here with a simple cauliflower curry with no onion and garlic for the Blogging Marathon#46.
The recipe,I noted down from a friend of mine and  its so flavorful and simple,a perfect pair of soft phulkas.The highlight of the recipe is the fresh fenugreek leaves.Today I made a dry version,to make the semi dry version add around 1/2 cup of tomato puree after the tempering.Off to the recipe..........................

Gobi Methi/Methi Gobi

   Basic Information

    Preparation time ~15 minutes

    Cooking time ~ 25 minutes

    Serves ~ 2-3

  

   Ingredients

Ingredient	Quantity
Cauliflower florets	21/2 cups(approximately)
Fresh Fenugreek leaves/methi	1 cup
Ginger/inji(grated)	1 tsp
Green chilly/pachamilagai	1-2 (finely chopped)
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1 tsp
Garam masala powder	1/4 tsp
Aamchur powder	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves/kothamalli	1 -2 tbs(finely chopped)
Oil	1 tbs
Salt	1 tsp

  

   Method 

    

• Put the cauliflower florets in boiling water and blanch it.(No need to cook it).Drain the water and keep it aside.

•  Heat a pan with oil and crackle the cumin seeds,add in the grated ginger and chopped green chilly.Add in the fenugreek leaves and saute it till it wilts.Now add in the blanched cauliflower florets,give it a mix.Add in the red chilly powder,salt and turmeric powder,mix it well.

• Sprinkle couple of tbs of water and cook it covered in a medium flame.Once the cauliflower becomes tender and cooked add in the coriander powder,garam masala powder and aamchur powder.Mix it well and keep it in a high flame for a minute.Finally add in the chopped coriander leaves and mix it well.

• Serve it warm with pulkhas and roti.

Enjoy......................................

• D not add too much of water and the cauliflower should be slightly crunchy.
• For the semi dry version use about 1/2 cup of fresh tomato puree and saute it well.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46

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