Chettinad is a region in south Tamilnadu and is well know for its unique cuisine which emphasize the use of various whole spices and fresh coconut. This month’s SNC challenge was a savory curry made in chettinad style. This was my first time preparing Chettinad cuisine and since I have not tasted this particular curry, I was not entirely sure about what to expect or how it should really taste. But take my word for it. it was absolutely delicious. The addition of coconut, cashews and roasted chana dal adds a whole new dimension to our regular onion-tomato gravy and also alters its texture in a soothing way. Curry leaves and the roasted chana dal reinforce the south indian flavors while chana dal pakoda with crushed fennel seeds offer a new surprise at every bite. All in all, it’s a wonderful dish, you can serve it with rice or idli or dosa.
Thanks to Priya from Priya’s Versatile Recipes for sharing this Chettinad speciality with us.
Chettinad Pakoda Kuzhambu
Chana dal pakodas dipped in South Indian gravy makes a perfect pairing with rice.
For preparing Pakoda -
- Soak chana dal for at least two hours.
- Grind chana dal with some fennel seeds and dry red chilis to a coarse paste. Add water only if needed.
- Heat enough oil in a pan so that you can deep fry multiple pakodas at a time. Make pakodas with your fingers and drop them in hot oil on low-medium heat. Fry them until golden brown. Keep them aside.
For preparing gravy -
- Grind all ingredients listed under "To Grind" above to a fine paste with some water.
- In a heavy bottom pan / kadhai, heat some oil and all whole Garam masala listed under "For Seasoning" and fry for a minute or so or until you can smell it.
- Add chopped onions and garlic and fry it for 2-3 minutes.
- Add chopped tomato and let them cook for sometime.
- Now add the coconut paste and also add 4 cups of water. Let it simmer for 2-3 minutes.
- Add red chili powder, turmeric powder, coriander powder and salt and give it a stir. Let it cook for 5 minutes with lid on.
- Add pakodas and let it simmer further for 2 minutes. Add more water if needed. Pakodas will absorb the water so make sure you add enough.
Serve it hot with rice / idli or dosa.
Paradise Hotel, a landmark on Sardar Patel Road in Secunderabad which is so hard to miss. A crowded road with equally crowded biryani house which has been serving thousands of people day and night since 1953. I still clearly remember, 6 years back when I first visited Hyderabad; lunch at Paradise was ranking very high on our must-to-do list. Their signature biryani was truly succulent, flavorful and aromatic! It was a delicious experience.
When I first came across the recipe for Hyderabadi Birynai at Swasthi’s Indian Healthy Recipes, I knew I didn’t want to miss this opportunity to cherish my experience in my own kitchen. And the reason I came across this wonderful recipe is SNC – South Vs North Challenge started by Divya Pramil. She is a versatile cook and blogs at Youtoocancookindianfood.blogspot.com. Divya has created two groups – Southern Group and Northern Group as you can guess you become part of a group based on the region you belong to in India. I liked the idea and it’s quite unique. This is my first time participating in SNC and I am so excited about it.
I will be part of Northern Group. You can read more about the challenge on Divya’s blog. Being from Maharashtra, I feel this is a great opportunity for me to learn both South Indian and North Indian dishes.
So here it comes, my vegetable biryani
It’s easy to prepare but has multiple steps and if it’s your first time it will take little longer. My rice was cooked little longer but the flavors and the taste was quite up to my expectation.
Here’s what you need.
Hyderabadi Vegetable Biryani
One pot meal with simple ingredients yet exotic flavors
Take a deep breath. It's a long list of ingredients and an equally long list of steps, quite daunting when you read it first time. Stay with me and it will be done in 45 minutes!
- Wash rice grains and soak them in cold water before starting with other preparation.
- Keep all vegetables ready by washing them and chopping as desired. I used some asparagus but that's optional.
- Next thing is to prepare the vegetable masala. In a medium pan, heat 2 tbspn of oil or Ghee and add all whole spices (bay leaf, cinnamon, cardamom, cloves, shahee jeera, star anis) and let them roast for a minute or so until you can smell their distinct aromas.
- Now add ginder garlic paste and green chilis.
- Add diced potatoes and saute them for a 1-2 minutes.
- Now add all other vegetables and mix them.
- Add biryani masala, red chili powder and sail and mix well.
- Now add 1/2 cup yogurt, mix everything and let it cook for 5 minutes. keep a lid on so that it cooks faster with the steam.
- We want the dry masala so cook it uncovered for another 3-4 minutes until all the moisture goes out. Add some chopped mint leaves and cilantro leaves and keep it aside.
- Heat 1/4 cup milk and add saffron to it. Keep it ready.
- In a small kadhai or pan, add 4 tbsp of oil and fry the onion slices until they turn dark brown. It takes around 10 minutes.
- In another bigger pan, add 4 cups of water and the soaked rice. Add a tsp of Ghee or oil, some salt and cumin seeds. Let it simmer for a while until the rice is 3/4th done. This is important as we are going to cook the rice again so make sure it's not well done.
- As soon as rice is ready, place a tawa on a low flame and a big steal pan or cooker on the tawa. You may call it as a modern way of cooking "dum" biryani.
- Add half of the vegetable masala cooked earlier, add some yogurt and some fried onions. Then add some rice. Make two such layers. On top add cashews, raisins and fried onions and chopped cilantro leaves.
- Pour the saffron milk on top.
- Now you have two options, you can seal the top with wheat dough or you can use a thick towel with a heavy lid on top it. I used the latter option.
- Let the rice cook for another 10 minutes on medium flame and then switch of the heat and let it sit for another 5 minutes.
- Serve it hot with raita.
It's very important to keep everything ready when your rice is about to be done else it will cook more than what you want and the grains will not remain separated. I did this mistake and my rice was little overcooked. So plan it ahead.
Simplest Jam made with Exotic Ingredients
When I was little, one of my favorite treats were fresh pineapple. A pineapple is a seasonal fruit in India so finding ways to preserve it for rest of the year was quite natural. The obvious was Pineapple Jam; still my most favorite!
I like it crunchy and not spreadable like store bought ones. So I prefer not to blend it. If you plan to keep it for longer which is so hard since it’s so tempting, you can use some preservative. But for me simple sugar syrup works best. Many recipes ask for adding water which inherently needs some preservative, at least lemon and that also means a way more sugar than my simple recipe. Also I tend to cook it lesser than usual so it still maintains the juices. The only trick is to use perfectly ripe pineapple with no green skin.
I use s pinch of spices and also saffron which add a whole new dimension to this flavorful fruit. Try it on a hot toast with some butter and you will fall in love with it.
Homemade Pineapple Jam
Preserving summer bounty in a jar cannot be simpler
- To peel the skin off a pineapple, first chop off the top green crown and also slice off its bottom so that it stands straight on your chopping board.
- Peel off the skin with a sharp knife. You can make deep cuts to remove the black parts called 'eyes' or remove them separately.
- Now make rectangular slices by carefully avoiding the middle tough part. Don't use it, it's hard to digest.
- Chop it nicely and and put them in a medium sauce pan.
- On a medium heat, let them saute for a minute or so.
- Now add sugar and mix well.
- Let it come to a boil and them simmer for couple of minutes.
- Once done, turn off the heat and add cardamom powder and saffron. Mix well.
- Let it cool down completely, so not cover it else the steam will add unwanted moisture.
- Once cooled down, store it in a dry glass jar and keep it refrigerated. It lasts up to 6 weeks.
[Update] A jar full of love and flavor, perfect to send with kids at hostel., sending it to Kid’s Delight – Back to Hostelspecial event started by Srivalli
I was introduced to ‘Kadhi-Khichadi’ combination by S. I completely admit that it’s a marriage made in heaven; not very common among Maharashtrians but adored by Gujaratis.
It goes without saying that there are couple of variations found through out India – Maharashtrian kadhi, Gujarati kadhi, Punjabi kadhi and sindhi kadhi to name a few. The basic idea is to mix besan and buttermilk with some spices to make spiced, flavorful watery accompaniment to other dishes. You will find more sugar in Gujarati kadhi than any other version, punjabi kadhi has more spices and also pakoras while sindhis like to have vegetables in their kadhi.
Here is the basic kadhi, the version I grew up with –
Comforting to eat, Effortless to make
I will describe Khichadi in word one – Soul-food! It’s so comforting, fulfilling and satisfying. This was the first recipe I learned from my mom when I first started my job in Bangalore. It’s a ‘++’ version of वरण भात ‘Varan-bhaat’ (dal-rice) but it’s actually easier to prepare than dal-rice.
The best part I like about Khichadi is it’s a one pot meal. All you do is mix all ingredients together in pressure cooker, then wait for few minutes and dig in! Well khichadi literally means a mixture. The rice in it adds the starch, which somewhat magically means comfort in any language, and the moong dal adds a good source of protein which is easy to digest.
It is also a dish that is found throughout the country in some form or the other – khichdi, khichri, khichuri, venn pongal, even kedgeree, which was adopted by the colonials, are all variations on the same theme. Like names there are different khichdis too. I like it soft, almost mushy and watery, but some prefer it like pulao, all grains intact.
My mom makes a milder version with no garam masala –
I generally make a spiced khichadi with whole garam masala and green peas.
The general rule is to use 2 parts rice and 1 part moong dal but I use both in equal proportions. You can use split moong dal which is green or yellow. Here is my version –
मूगा-तांदुळाची खिचडी Moong Dal Khichadi
Comforting to eat, Effortless to make!
- Wash and soak the rice and the dal in water for about half an hour. If you don't have time skip this step.
- If you have time use a large wide and heavy bottom pan to prepare khichadi. Or you can also use a pressure cooker and make it quicker.
- Either ways, in a pan, heat the oil and add whole garam masala (clove, cinnamon, peppercorns and cardamom). Also mustard seeds.
- When they start to pop add cumin seeds, curry leaves, hing and turmeric.
- Drain all the water from the grains and add them to the oil. Mix well for a minute.
- Now add goda masala and red chili powder and mix well.
- If you want add green peas or any other vegetables and mix again.
- Add 4 cups of water and stir everything together.
- Add grated coconut.
- Add salt and taste it.
- Now let it cook on medium heat for 3 whistles. If you skip the first step, you might want to wait for 4-5 whistles depending upon your cooker.
- If you are making it a wide pan, let the water come to a boil and then simmer for few minutes. Stir it occasionally. But keep a lid on it by leaving a small gap for the steam to escape.
- Serve it hot with ghee and chopped cilantro.
If you still think this is not easy to prepare, there is an instant version too. I recently came across AyurFoods and I have tried their moong dal khichadi. It was as delicious as home made. It’s nicely packaged and can be a good healthy meal while travelling.
There are some dishes which you never make at home because you always like to have those at restaurants. Dal Makhani was one of these until I had ‘the best dal makhani ever’ made by S. He was famous for his recipe during his college days and I must admit he did a great job. On a second thought the butter, and more butter, the cream and the masala did a fantastic job. Later, I served him dal makhani made without butter and cream and it was still as fabulous as his version, he looked surprised!
Urad Dal is rich in protein and dietary fibre. It’s also a great source of minerals especially Iron, Magnesium, Manganese, and Copper. It also has good amount of Folate and Vitamin B6.
Black Urad is not commonly used in Maharashtrian cuisine. As the name suggests, its a Punjabi dish and extra cream will make it more “Makhani” like any other Punjabi preparation.
No butter and no cream can still make a delicious dal makhani
- Soak urad dal and kidney beans in water overnight (7-8 hours)
- In a pressure cooker, add soaked dal and beans with double amount of water. Add peppercorns, cinnamon, cloves and a bay leaf to the daal. Let it cook with 5-6 whistles. You can also add a tea spoon of salt.
- Meanwhile, you can keep onion, tomato, ginger and garlic ready and start with the tadka.
- In a medium pan, heat some oil. Once it becomes hot, add cumin seeds.
- Add chopped garlic and let it turn slightly brown.
- Add some chopped cilantro and let it fry for a minute.
- Now add chopped onion, and cook them nicely. Sprinkle some salt to quicken the process.
- Once onions are cooked 80%, add tomatoes and mix well. It takes another 2 minutes.
- Smash tomatoes with spatula.
- Reduce the heat and add red chili powder and Dal Makhani masala and stir well. You should be able to smell the aroma of the hot masala.
- Next, add cooked dal and rajma along with some water.
- Add salt if needed and mix well. Let it boil for 2-3 minutes and your dal is ready to serve.
- garnish it with chopped onions while serving.
This is going to Vardhini’s Dish it Out – Lentils & Garlic event hosted at nivedhanams.
Winter is here and so is the smell of fresh Methi leaves. Fenugreek, widely known as “Methi” in India, is a leafy vegetable with small green leaves mainly grown in winter. It’s the bitter taste of its leaves and seeds that makes it so unique.
Methi Malai Mutter as the name says, is rich and flavorful. The slight sweetness of green peas (mutter) and the richness of cream (malai) well compliment the bitterness of methi leaves.
Since I didn’t have cooking cream, I decided to use a healthier and an easily available alternative – cashew cream and the result was outstanding. You have to try it to believe me. Here is what you need.
Methi Malai Mutter
An aromatic combination of fresh methi leaves with green peas cooked together in cashew cream sauce.
- Separate the leaves from stem and wash them well. Sprinkle some salt and keep them aside.
- In a small bowl, take cashews and poppy seeds and let them soak in milk.
- In a small pan, mix all dry masala (cinnamon, cloves, cardamom, black peppercorns and 1/2 tsp cumin seeds) and roast them lightly for 2-3 minutes on low flame.
- Add roughly chopped onion, freshly grated ginger, garlic, green chilies and 1/2 tsp cumin seeds with a pinch of salt in a grinder and make a smooth paste.
- Heat a medium pan and add 2 table spoon of oil. Once oil becomes hot, add 1/2 tsp cumin seeds and let them crackle.
- Meanwhile, squeeze out all the liquid from methi leaves and give them a quick chop. Add these leaves to the oil and cook them for 3 to 4 minutes.
- Once done, remove the leaves from the pan and keep aside.
- Add remaining 1 tb spoon oil to the pan. Now add the onion-garlic paste and fry it nicely for 5-6 minutes.
- Strain the milk and add cashews and poppy seeds to grinder and make a smooth paste. Add few spoons of milk if needed.
- Add this cashew cream to the pan and fry for 1 minute.
- Heat the leftover milk and let it simmer.
- Add the fresh garam masala (the roasted masala finely powdered) to the pan and mix well.
- Add the milk and some water to adjust the consistency.
- Add thawed green peas or boiled if using fresh.
- Add fenugreek leaves and mix well
- Add salt, a pinch of sugar and a pinch of turmeric and let it come to a boil.
- When you soak the cashews in milk, microwave it for 30 seconds, so cashews absorb the milk quicker and become tender.
- Once the subji is done, sprinkle a pinch of kasuri methi (dry fenugreek leaves) of additional aroma.
It was one o’ clock and I had almost finished my shopping at the farmer’s market. I stopped at a stall which had only two big boxes of fresh organic strawberries and the seller was happily offering them at half the price. I instantly grabbed one box and started thinking of how to preserve these summer treats. There wouldn’t be a better way than fresh homemade strawberry jam! I returned home with the big box in my hands and a big smile 🙂
Fresh Strawberry Jam
All natural with NO preservatives and NO high fructose corn syrup!
- After you wash the strawberries, make sure you pat them completely dry. This is very important to preserve the jam for longer time.
- Hull the strawberries, that means remove the stem and green parts and chope them into quarters or smaller pieces.
- In a heavy bottom saucepan, mix strawberries with sugar and crush them lightly with a fork. Leave them for half and hour so that sugar dissolves in the resulting juice. (This step is optional)
- I like to add 4-5 cloves but feel free to skip them. Add lemon juice and a pinch of salt.
- On a medium flame, let the mixture cook until it starts boiling. Stir the mixture periodically.
- Let it boil for 15-20 minutes, uncovered; until all moisture evaporates and it starts thickening up.
- You have to make sure it's completely cooled down before you pour it into a jar. Do not put the lid until the jam is completely cooled. Else the moisture will spoil all the efforts.
- At every step, you have to make sure there is no water content.
- The glass jar you use for storing the jam has to be completely dry.
- I did not sterilize the jar but if you want you can follow the directions here. I washed the jar and let it dry in the sunlight. At home, we used the same trick for the jars used to store pickles.
- I added only 1 1/2 cups of sugar because the the strawberries I used were really sweet and I like it on a slightly tangier side, so adjust the quantity accordingly.
- Keep it refrigerated if you wish to preserve it for longer time.