Ennai Kathirikkai kara kuzhambu
Showing posts with label Shripriya. Show all posts
Showing posts with label Shripriya. Show all posts
Brinjal Thogayal by Shripriya
Pathiya Samayal Contest Entry by Shripriya Ramakrishnan
Brinjal is one of the non-gassy vegetables that can be had without any restrictions during the postpartum period. It is one of my favorite vegetables so I prefered having it a lot of times during both of my after-delivery periods. The following is my favorite even now.
Ingredients:
1. Brinjal - 3-4
2. Black pepper - half teaspoon or Red chillies 1 or 2 based on your preference.
3. Tamarind - gooseberry sized.
4. Oil - One-two tablespoon
5. For seasoning - Mustard, urad, asafoetida, jeera, and curry leaves.
6. Salt - as needed.
Method:
1. Fry whole brinjal in a kadai with little oil. Alternatively you can microwave the brinjal and avoid too much of oil consumption.
2. Fry the black pepper/red chillies in just 1/4 teaspoon of oil.
3. Peel the brinjal skin.
4. Grind the peeled brinjal and the black pepper/red chillies with tamarind and salt.
5. In a kadai, pour little bit of oil and season with all the items mentioned for seasoning.
6. Add the ground brinjal-black pepper/red chillies paste.
7. Fry for sometime until it thickens to desired consistency.
8. Have it with hot rice and ghee or with chappathi.
Variations:
1. You can add garlic also in the seasoning or fry it separately and grind it with brinjal and black pepper/red chillies.
2. If you want to make it for non-pathiya samayal and want it to be little spicy, omit black pepper and add red chillies and green chillies. And after seasoning, add finely chopped onion and fry them until cooked and then add the ground paste. This will be very good with chappathis.
3. You can just fry the whole brinjals, remove the skin, mash it with a maththu, then season it with mustard, red chillies, hing, urad, and curry leaves and mix it with rice and eat. Curd also can be added to the mashed brinjal.
Brinjal is one of the non-gassy vegetables that can be had without any restrictions during the postpartum period. It is one of my favorite vegetables so I prefered having it a lot of times during both of my after-delivery periods. The following is my favorite even now.
Ingredients:
1. Brinjal - 3-4
2. Black pepper - half teaspoon or Red chillies 1 or 2 based on your preference.
3. Tamarind - gooseberry sized.
4. Oil - One-two tablespoon
5. For seasoning - Mustard, urad, asafoetida, jeera, and curry leaves.
6. Salt - as needed.
Method:
1. Fry whole brinjal in a kadai with little oil. Alternatively you can microwave the brinjal and avoid too much of oil consumption.
2. Fry the black pepper/red chillies in just 1/4 teaspoon of oil.
3. Peel the brinjal skin.
4. Grind the peeled brinjal and the black pepper/red chillies with tamarind and salt.
5. In a kadai, pour little bit of oil and season with all the items mentioned for seasoning.
6. Add the ground brinjal-black pepper/red chillies paste.
7. Fry for sometime until it thickens to desired consistency.
8. Have it with hot rice and ghee or with chappathi.
Variations:
1. You can add garlic also in the seasoning or fry it separately and grind it with brinjal and black pepper/red chillies.
2. If you want to make it for non-pathiya samayal and want it to be little spicy, omit black pepper and add red chillies and green chillies. And after seasoning, add finely chopped onion and fry them until cooked and then add the ground paste. This will be very good with chappathis.
3. You can just fry the whole brinjals, remove the skin, mash it with a maththu, then season it with mustard, red chillies, hing, urad, and curry leaves and mix it with rice and eat. Curd also can be added to the mashed brinjal.
Ennai Kathirikkai Kara Kuzhambu by Shripriya
Brinjal contest entry by Shripriya Ramakrishnan
Ingredients:
1. Brinjal: Two cups chopped.
2. Sambhar Onion: About 25
3. Garlic - 10 cloves
4. Tomato - 1 big chopped fine
5. Dhania seeds - 1 teaspoon
6. Kadalai paruppu (bengal gram)- 1 teaspoon
7. Milagu(black pepper) - 2 teaspoons
8. Jeeragam(cumin) - 1 teaspoon
9. Red Chillies - 5
10. Coconut shredded: 3-4 tablespoons
11. Turmeric - lemon sized
12. For seasoning: Gingelly oil, turmeric, asafoetida, methi seeds, mustard, toor dhal, curry leaves
13. Salt : as needed.
Method:
1. Fry the items mentioned in no. 5 through 9 in a teaspoon of oil.
2. In a teaspoon of oil, fry about 10-12 sambar onions, Garlic cloves, and tomatoes until they are cooked well.
3. Grind all the fried items in step 1 and 2 into a coarse paste with coconut and some salt.
4. Soak the tamarind and get the tamarind juice of may be 3-4 cups.
5. In a kadai, pour oil and add the items mentioned for seasoning. Once it splutters, add the rest of the sambhar onions and fry until they are cooked.
6. Add the cut brinjal pieces. Cook them well.
7. Now add the tamarind juice. Let it boil for some time. Then add the ground paste. Add some salt according to taste.
8. Let it boil until it thickens.
9. Serve it with hot rice. Roasted papad is the best combination.
Variations:
1. If you get small brinjals, slit them with stem intact, coat them in little bit of oil and microwave until it is 3/4th cooked. Then stuff the ground paste in the brinjals, and then add this after frying the sambhar onions and fry for sometime, and then add the tamarind juice and let it boil. Everything else is the same as mentioned in the above recipe.
2. If you want to give it a little chettinad touch, fry about 1 teaspoon of sombu(fennel) along with other items mentioned above for the kuzhambu masala and grind it together. And add about half teaspoon of sombu(fennel) in seasoning also.
3. Those who don't like to add onion and/or poondu, fry and powder the following and use it as the stuffing and karakuzhambu podi: One teaspoon vendhayam, asafoetida, one tblspn each of toor dhal, urad dhal, and chana dhal, red chillies according to taste, and two teaspoons of dhania.
4. You can just make this as poondu-milagu kuzhambu without the brinjals.
Note: I have given some variations at the end and have mentioned how to make ennai kathrikkai kuzhambu there. Since I did not have the small brinjals that is required for the same, I cut the brinjals and made kathrikkai kara kuzhambu.
Ingredients:
2. Sambhar Onion: About 25
3. Garlic - 10 cloves
4. Tomato - 1 big chopped fine
5. Dhania seeds - 1 teaspoon
6. Kadalai paruppu (bengal gram)- 1 teaspoon
7. Milagu(black pepper) - 2 teaspoons
8. Jeeragam(cumin) - 1 teaspoon
9. Red Chillies - 5
10. Coconut shredded: 3-4 tablespoons
11. Turmeric - lemon sized
12. For seasoning: Gingelly oil, turmeric, asafoetida, methi seeds, mustard, toor dhal, curry leaves
13. Salt : as needed.
Method:
1. Fry the items mentioned in no. 5 through 9 in a teaspoon of oil.
2. In a teaspoon of oil, fry about 10-12 sambar onions, Garlic cloves, and tomatoes until they are cooked well.
3. Grind all the fried items in step 1 and 2 into a coarse paste with coconut and some salt.
4. Soak the tamarind and get the tamarind juice of may be 3-4 cups.
5. In a kadai, pour oil and add the items mentioned for seasoning. Once it splutters, add the rest of the sambhar onions and fry until they are cooked.
6. Add the cut brinjal pieces. Cook them well.
7. Now add the tamarind juice. Let it boil for some time. Then add the ground paste. Add some salt according to taste.
8. Let it boil until it thickens.
9. Serve it with hot rice. Roasted papad is the best combination.
Variations:
1. If you get small brinjals, slit them with stem intact, coat them in little bit of oil and microwave until it is 3/4th cooked. Then stuff the ground paste in the brinjals, and then add this after frying the sambhar onions and fry for sometime, and then add the tamarind juice and let it boil. Everything else is the same as mentioned in the above recipe.
2. If you want to give it a little chettinad touch, fry about 1 teaspoon of sombu(fennel) along with other items mentioned above for the kuzhambu masala and grind it together. And add about half teaspoon of sombu(fennel) in seasoning also.
3. Those who don't like to add onion and/or poondu, fry and powder the following and use it as the stuffing and karakuzhambu podi: One teaspoon vendhayam, asafoetida, one tblspn each of toor dhal, urad dhal, and chana dhal, red chillies according to taste, and two teaspoons of dhania.
4. You can just make this as poondu-milagu kuzhambu without the brinjals.
Note: I have given some variations at the end and have mentioned how to make ennai kathrikkai kuzhambu there. Since I did not have the small brinjals that is required for the same, I cut the brinjals and made kathrikkai kara kuzhambu.
Veppam Poo Thogayal by Shripriya
Pathiya Samayal Contest Entry by Shripriya Ramakrishnan
Ingredients:
1. Veppambu - 6-7 tblspns
2. Red chillies - 4-5
3. Asafoetida - 2 pinches
4. Tamarind - one medium lemon sized
5. Salt - as needed
6. Oil - 2 tblspns
Method:
1. Fry veppambu, chillies, and asafoetida.
2. Grind it along with tamarind and salt.
3. Thogaiyal is ready. Mix it with rice and ghee/nallennai and enjoy.
Ingredients:
1. Veppambu - 6-7 tblspns
2. Red chillies - 4-5
3. Asafoetida - 2 pinches
4. Tamarind - one medium lemon sized
5. Salt - as needed
6. Oil - 2 tblspns
Method:
1. Fry veppambu, chillies, and asafoetida.
2. Grind it along with tamarind and salt.
3. Thogaiyal is ready. Mix it with rice and ghee/nallennai and enjoy.
Manathakkali Keerai Thogayal by Shripriya
Pathiya Samayal Contest Entry by Shripriya Ramakrishnan
Ingredients:
1. Manathakkali Keerai (peeled and washed) - About 3 cups
2. Urad Dhal - about 2 tablespoons
3. Black Pepper - About 3/4 table spoon
4. Red Chillies - 3-4 (optional - depending upon the spice preference)
5. Tamarind - one small lemon sized
6. Oil - About 2 tablespoons.
6. Salt as needed.
Method:
1. In a kadai, pour one tablespoon of oil and fry manathakkali keerai until cooked. Remove from kadai and let it cool.
2. In the same kadai pour one table spoon of oil and fry the ingredients mentioned from 2 through 4 until urad dhal turns brown. Let it cool.
3. Grind everything together into a paste with tamarind and salt.
4. Mix it with hot white rice and nallennai, and relish with ilai vadam/appalam.
Ingredients:
1. Manathakkali Keerai (peeled and washed) - About 3 cups
2. Urad Dhal - about 2 tablespoons
3. Black Pepper - About 3/4 table spoon
4. Red Chillies - 3-4 (optional - depending upon the spice preference)
5. Tamarind - one small lemon sized
6. Oil - About 2 tablespoons.
6. Salt as needed.
Method:
1. In a kadai, pour one tablespoon of oil and fry manathakkali keerai until cooked. Remove from kadai and let it cool.
2. In the same kadai pour one table spoon of oil and fry the ingredients mentioned from 2 through 4 until urad dhal turns brown. Let it cool.
3. Grind everything together into a paste with tamarind and salt.
4. Mix it with hot white rice and nallennai, and relish with ilai vadam/appalam.
Kariveppilai Kuzhambu by Shripriya
Pathiya Samayal contest entry by Shripriya Ramakrishnan
Ingredients
1. Toor Dhal - 1 tblspn
2. Urad Dhal - 1/2 tblspn
3. Bengal gram dhal - 1 tblspn
4. Black pepper - 3/4 tblspn
5. Cumin seeds - 1 tblspn
6. Red chillies - 2-4 (optional)
7. Curry leaves - 15-20 strings
8. Asafoetida - 1-2 pinch
9. Methi seeds - 1 teaspoon
10. Grated coconut - 1 tblspn (optional)
11. Tamarind - medium lemon sized
12. Gingelly oil - for seasoning.
13. Mustard seeds and turmeric powder for seasoning.
14. Salt - as needed.
Method:
1. Fry the ingredients mentioned from 1 through 9 and grind it into a paste along with coconut, tamarind, and salt.
2. In a kadai pour gingelly oil and season with mustard seeds and turmeric powder.
3. Add the ground paste along with water according to your desired consistency.
4. Let it boil well until it thickens according to your desired consistency.
5. Yummy karuveppilai kuzhambu ready.
Variation:
You can add about 15-20 cloves of garlic while frying all the other ingredients and grind and make it as "Poondu-karuveppilai kuzhambu"
Ingredients
1. Toor Dhal - 1 tblspn
2. Urad Dhal - 1/2 tblspn
3. Bengal gram dhal - 1 tblspn
4. Black pepper - 3/4 tblspn
5. Cumin seeds - 1 tblspn
6. Red chillies - 2-4 (optional)
7. Curry leaves - 15-20 strings
8. Asafoetida - 1-2 pinch
9. Methi seeds - 1 teaspoon
10. Grated coconut - 1 tblspn (optional)
11. Tamarind - medium lemon sized
12. Gingelly oil - for seasoning.
13. Mustard seeds and turmeric powder for seasoning.
14. Salt - as needed.
Method:
1. Fry the ingredients mentioned from 1 through 9 and grind it into a paste along with coconut, tamarind, and salt.
2. In a kadai pour gingelly oil and season with mustard seeds and turmeric powder.
3. Add the ground paste along with water according to your desired consistency.
4. Let it boil well until it thickens according to your desired consistency.
5. Yummy karuveppilai kuzhambu ready.
Variation:
You can add about 15-20 cloves of garlic while frying all the other ingredients and grind and make it as "Poondu-karuveppilai kuzhambu"
Bagara Baingan by Shripriya
Brinjal Contest entry by Shripriya Ramakrishnan
Ingredients:
Small Brinjals - Around 15
Peanuts - 1 cup
Sesame seeds - 1/2 cup
Dry coconut pieces - 1/2 cup
Green Chillies - 7-8 (use 10-12 if you want it to be very spicy)
Garlic - 6 clovesRed onion - 1 big
Ginger - 1 inch piece
Tamarind - gooseberry sized.
Small piece of cinnamon, 2 cloves, cumin seeds, turmeric - for seasoning.
Coriander leaves for garnishing.
Salt - as needed.
Oil - If you want to deep fry the brinjals.
Method:
1. Wash the brinjals, wipe it, and slit them with the stem intact.
2. You can deep fry these slit brinjals in oil. If you are diet-conscious, microwave the slit brinjals in a microwavable plate for 5-6 minutes on high until they are almost done. Alternatively, you can shallow fry the slit brinjals.
3. Dry roast peanuts, sesame seeds, and dry coconut. Chop onion. Fry green chillies, garlic, ginger, chopped onion, tamarind in a teaspoon of oil. Grind all of these into a paste.
4. Heat 2-3 tablespoons of oil and all the items mentioned for seasoning. Add the cooked brinjals. Then add the ground paste and some water according to the desired consistency. Add salt.Let it simmer. Once it is done, turn off the stove and garnish with coriander leaves.
This goes very well with Pulavs, briyanis,chapathis, naan and paratha varieties.
Ingredients:
Small Brinjals - Around 15
Peanuts - 1 cup
Sesame seeds - 1/2 cup
Dry coconut pieces - 1/2 cup
Green Chillies - 7-8 (use 10-12 if you want it to be very spicy)
Garlic - 6 clovesRed onion - 1 big
Ginger - 1 inch piece
Tamarind - gooseberry sized.
Small piece of cinnamon, 2 cloves, cumin seeds, turmeric - for seasoning.
Coriander leaves for garnishing.
Salt - as needed.
Oil - If you want to deep fry the brinjals.
Method:
1. Wash the brinjals, wipe it, and slit them with the stem intact.
2. You can deep fry these slit brinjals in oil. If you are diet-conscious, microwave the slit brinjals in a microwavable plate for 5-6 minutes on high until they are almost done. Alternatively, you can shallow fry the slit brinjals.
3. Dry roast peanuts, sesame seeds, and dry coconut. Chop onion. Fry green chillies, garlic, ginger, chopped onion, tamarind in a teaspoon of oil. Grind all of these into a paste.
4. Heat 2-3 tablespoons of oil and all the items mentioned for seasoning. Add the cooked brinjals. Then add the ground paste and some water according to the desired consistency. Add salt.Let it simmer. Once it is done, turn off the stove and garnish with coriander leaves.
This goes very well with Pulavs, briyanis,chapathis, naan and paratha varieties.
Baingan Aloo Kuruma by Shripriya
Brinjal Contest entry posted by Shripriya Ramakrishnan
Ingredients:
Ingredients:
Brinjal - 6 chopped fine
Potato - 2 boiled and cut into pieces
Tomato - 1chopped fine
Onion - 1 chopped fine
Ginger(1 inch)-Garlic(5 Cloves)-Green chillies (4 )- grind into a paste
Coconut milk - 2 cups
Garam masala powder - 1 tblspn
Potato - 2 boiled and cut into pieces
Tomato - 1chopped fine
Onion - 1 chopped fine
Ginger(1 inch)-Garlic(5 Cloves)-Green chillies (4 )- grind into a paste
Coconut milk - 2 cups
Garam masala powder - 1 tblspn
For seasoning: oil, sombu, mustard, turmeric
Salt - as needed
Coriander leaves for garnishing.
Method:
Salt - as needed
Coriander leaves for garnishing.
Method:
1. In a kadai put oil, add the items mentioned for seasoning.
2. Add the chopped onion, and fry till it is cooked fine.
3. Add the Ginger, garlic, greenchillies paste and fry until raw smell disappears.
4. Add the tomatos and cook well.
5. Add the cut brinjals. Fry until they get nicely cooked.
6. Add the boiled and cut potatoes, garam masala powder, salt, and the coconut milk.
7. Once it boils upto desired consistency, turn the stove off, garnish with coriader leaves.
Goes well with chappathis, puris, and also plain rice.
Variations:
1. We can add chole instead of potatoes and make this as baingan chole.
2. Instead of adding coconut milk, you can grind 4 tblspns of shredded coconut along with ginger, garlic, and green chillies and add it.
2. Add the chopped onion, and fry till it is cooked fine.
3. Add the Ginger, garlic, greenchillies paste and fry until raw smell disappears.
4. Add the tomatos and cook well.
5. Add the cut brinjals. Fry until they get nicely cooked.
6. Add the boiled and cut potatoes, garam masala powder, salt, and the coconut milk.
7. Once it boils upto desired consistency, turn the stove off, garnish with coriader leaves.
Goes well with chappathis, puris, and also plain rice.
Variations:
1. We can add chole instead of potatoes and make this as baingan chole.
2. Instead of adding coconut milk, you can grind 4 tblspns of shredded coconut along with ginger, garlic, and green chillies and add it.
Baby Potato Pudina Roast
Ingredients:
1. Baby potatoes - Around 15-20
2. Pudina - one bunch
3. Green chillies - 4
4. Onion - 1 small sized
5. Coconut shredded - 2 tblspoons
6. Garlic - 3 cloves
7. Ginger - 1 inch piece
8. For seasoning - Oil about 3-4 tblspoons, mustard seeds, cumin seeds, turmeric powder
9. Salt - as needed.
Method:
1. Boil the whole baby pototes in water. Take care and avoid over-cooking. Peel the skin.
2. Grind the items mentioned from 2 through 7 into a paste.
3. In a kadai, pour oil and season with items mentioned for seasoning.
4. Add the ground paste. Saute until the raw smell goes.
5. Add the whole baby potatoes and salt.
6. Put the stove in low-medium and let the potatoes roast well.
7. Alternatively, once we add the potatoes and salt, we can mix the potatoes with the masala well and then transfer it into a baking tray, and broil the potatoes on high for about 8-10 minutes until it s a well-done roast.
Yummmmmmmy pudina-potato roast is ready. Hot-rice and rasam, chappathi, sambhar sadham, curd-rice, all goes well with this roast.
Pudina Aloo Baath
Ingredients:
1. Pudina - one bunch
2. Ginger - 2 inch piece
3. Garlic - 3-4 cloves
4. Green chillies - 3-4
5. Coconut shredded - half cup
6. Potatoes - 3 - peeled and cut into cubes.
7. Onions - 1 - chopped fine
8. Oil - 3 tblspns
9. For seasoning - turmeric powder, fennel seeds, cinnamon 2 inch piece, cloves - 2, cardomom - 1, bay leaves -2
10. Salt - as needed.
11. Cooked basmati rice - about 2 cups
Method:
1. Grind the items mentioned 1 through 5 into a paste
2. In a kadai, pour oil, and season with items mentioned for seasoning.
3. Add onions. Saute until they are cooked.
4. Add the ground masala. Saute until the raw smell goes.
5. Add the potato cubes. Add salt. Cook until the potatoes and well-done.
6. Add the cooked basmati rice to the cooked curry. Mix without breaking the rice.
7. Enjoy with a raita of your choice.
Pudina Rasam by Shripriya
Ingredients:
1. Pudina - half bunch
2. Jeera - 1 tblspoon
3. Pepper - half tblspoon
4. Toor Dhal - half tblspoon
5. Asafoetida - a pinch
6. Red chilies - 1-2
7. Toor dhal pressure cooked - 3/4 cup
8. Tomatoes - 2 medium sized
9. Tamarind - small lemon sized
10. Curry leaves and coriander leaves- few springs
11. For seasoning: Ghee, mustard, and jeera.
12. Salt - as needed.
Method:
1. Fry pudina leaves in a teaspoon of oil and keep aside.
2. Fry jeera, pepper, toor dhal half tblspoon, asafoetida, and red chillies in little bit of oil.
3. Grind pudina and rest of the fried items together.
4. Soak tamarind in about 2 cups of water and extract tamarind juice. Add salt, chopped tomatoes, and curry leaves and bring it to boil.
5. Add the pressure cooked dhal. Let it boil for few more minutes.
6. Add the ground paste. Boil it for few more minutes until good aroma comes.
7. Turn off the stove, season it with items mentioned for seasoning, and garnish with coriander leaves.
Yummy....hot....soup-like....rasam is ready. Goes excellently well with hot white rice. And you can just drink it too....like a soup. Enjoy.
Minty Channa Masala
1. Pudina - One bunch
2. Tomato - 2 medium sized
3. Onion - 2 medium sized
4. Ginger - 2 inch piece
5. Garlic - 3-4 cloves
6. Red chillies - 4
7. Channa (kondaikadalai) - 1 cup
8. Channa masala powder - 1 tblspn
9. Cumin-Dhania powder - 1 tblspn
10. Turmeric powder - few pinches
11. Oil - 2-3 tblspns
12. Salt - as needed.
Method:
1. Soak channa overnight, pressure cook with salt and turmeric, and take just a little of bit of it and mash it well.
2. Grind into a paste: Tomato, Onion, Garlic, Ginger, Redchillies, and pudina.
3. In a kadai, heat oil. Add the ground paste and saute until the raw smell goes.
4. Add cooked channa with the water.
5. Add channa masala powder and cumin-dhania powder.
6. Once it starts boiling, add the mashed channa to get a thick consistency.
7. Boil until you get your desired consistency.
8. Minty channa masala is ready. Goes well with plain briyanis, chappathis, pooris, naan, etc.,
Mixed Vegetable Bonda by Shripriya
Starter recipe posted by Shripriya Ramakrishan for party menu contest entry 1
Lemon Ginger Soup by Shripriya
Soup recipe posted by Shripriya Ramakrishnan for Party menu - 1
Pressure cook about one cup of toor dhal with little bit if turmeric. Fry 1 table spoon of jeera and 1 table spoon of pepper in a teaspoon of oil, then powder it. Then grind the cooked toor dhal also and add about 2 cups of water. Take 3-4 inch size ginger piece, grate it and put it in this toor dhal gravy. If you want, add 2 green chillies also. Add salt. Add the pepper-jeera powder. Let it boil. The consistency should be watery....like we should be able to drink it like a rasam. Once the boiling is done, switch off the stove. Add lemon juice according to taste. This is such a yummy soup, even kids will love.
Party Menu - 2 by Shripriya
Welcome Drinks::
Mango Lassi
Lemonade
Coffee & Tea
Soups::
Hot and Sour Soup
Brocoli Cheddar
Starters ::
Fried Idli - Tomato Sauce
Tortilla Chips - Salsa
Jalapeno and Cheese Samosa - Tomato sauce
Main Course ::
Pidi kozhukattai - Side dish molaga podi and coconut chutney.
Mini Oothappam with different toppings like carrot, onion, molagapodi etc., Side dish coconut chutney and onion chutney.
Mango Rice
Avial
Semia pulav
Pudina-Coriander leaves raitha
Thayir aval
Pickles and Vadam
Kids Special::
Vegetable hakka noodles
Poori - Potato
Bread Pakoda Sandwich
Desserts::
Kasi Halwa
Jeera Boli
Carrot Kheer
Fruit Salad with icecream
Tomato Pulav by Shripriya
Party menu recipe posted by Shripriya Ramakrishnan
Ingredients:
Basmati Rice - 1 cup
Tomato - 2 chopped fine.
Red onion - 1 big chopped fine.
Tomato puree - half cup
Coconut milk (thick) - half cup
Cloves 2
Poppy seeds - 1 teaspoon
Ginger - 1 inch piece
Garlic - 5 cloves
Red chillies - 4
Oil, Curry leaves - few springs, Cumin seeds and bay leaf for seasoning.
Salt - as needed.
Method:
Soak cloves and poppy seeds in warm water for 30-40 minutes.
Grind the soaked items and ginger, garlic, and red chillies into a paste.
Fry the basmati rice in a tbspn of oil and keep it aside.
In a kadai, pour about 2-3 tbspn of oil, then add the items mentioned for seasoning. Once the cumin seeds splutter, add the chopped onion. Then add the ground paste. Fry until raw smell goes.
Then add the tomatoes and salt. Once all the water evaporates and it is a fine tomato-onion curry, add the fried basmati rice, mix it and turn off the stove.
Transfer into a pressure-cooking vessel or in the rice cooker, add the tomato puree and coconut milk and one cup of water. 2 Whistles enough in the pressure cooker.
This is the tomato pulav....or we can even call it as red pulav.
Kaju-Badam-Peanut-Paneer Masala
Party Menu recipe posted by Shripriya Ramakrishnan
Ingredients:
Paneer - 2 cups of cut cubes.
Ginger-Garlic-Greenchillies paste - 2 tbspn
Tomato puree - 1 cup
Garam masala powder - 1 tbspn
For seasoning: cumin, cloves 2, cardomom 2, turmeric powder
Fresh cream - 2 tbspn
Coriander leaves - for garnishing
Salt: as needed.
Grind into a paste: Roasted peanuts about half cup, Cashews 20 soaked in warm water for about 40 minutes, Almonds about 20 soaked in water and skin removed, poppy seeds about 2 tbspn, 1 big red onion chopped fine.
Method:
Heat one tbspn of oil in a kadai. Add the items mentioned for seasoning. When the cumin seeds splutter add the ginger-garlic-green chillies paste and fry for about a minute and then add the ground paste and garam masala powder. Fry until the raw smell goes. Add tomato puree. Let it blend with the masala and boil for about a minute. Now add cut paneer pieces, water enough for the gravy, and salt. Paneer gets cooked in about 2-3 minutes. If you want to thicken the gravy, you can mix besan and water and add to the gravy and boil for couple more minutes. Add the cream towards the end. Garnish with coriander leaves.
Your Kaju-Badam-Peanut Paneer masala is ready. Don't worry about the fat content....just enjoy. It is a big paaaaaaaaaaartayyyyyyyyy!!!!! :)
Party Menu - 1 by Shripriya
Welcome Drink : Orange punch for adults
Fresh fruit juice for kids
Soups: Mixed vegetable soup and lemon-ginger soup.
Starters: Bread and mixed vegetable bonda, Katta and Khaman dhokla mixed. Side dishes for starters: Green chutney, Tomato sauce.
Main course:
Naan
Kaju-badam-peanut paneer masala
Bagara Baingan
Tomato pulav
Capsicum-mushroom vangibath.
Carrot-Cucumber Raita
Bagalabath garnished with small grapes and pomegrantes.
Chips and pickles on the side.
Kids special: Twisted pasta and tomato sauce topped with cheese.
Our very own mini idlis and sambhar - All the kids including non-Indian kids love this.
Desert: Khova jamoon, Creamy-yummy pineapple desert.
Pineapple Creamy Yummy Dessert by Shripriya
Dessert Recipe by Shripriya Ramakrishnan for Party Menu -1
Orange Punch - Welcome Drink by Shripriya
Party Menu Contest Entry 1 Welcome drink recipe by Shripriya Ramakrishnan
I chose Punch because I have seen people loving and having second and third cups of this punch in big parties. When I came to US, the very first New Year Party I attended, this punch was served. I loved it. Immediately got the recipe from the host. :)
1 can frozen orange juice concentrate. (we get it here in the US. I dont know if it is available in other countries. If not, please buy the orange juice concentrate, I am sure it will be available in the grocery stores like Nilgiris, food
world, etc.,
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