MIXED KAALU PALYA

I am backkkkkk...updating blog after 2 years....uffff...hello friends...hwr u all ??? Feeling great tobe in touch with you all again 👍

My today's special recipe is from Karnataka "mixed kaalu palya". Kaalu means pulses. Here, we use 4 types of pulses I. e. Green gram, Kabuli Chana, black eyed peas & grean peas. We soak them & cook them & blend them in masalas to make a healthy & delicious curry which will be dry & goes well with rotis/dosa/rice. I adopted this recipe from LIFE IS MARVELOUS. 

Ingredients needed:

1 small cup Hesaru KaaLu ( Green gram )

1 small cup Kadale Kaalu ( Kabuli Chana )

1 small cup Alasande KaaLu ( black eyed peas )

1 small cup Bataani ( Green peas )

1 big onion or 2 small onions — finely chopped

1 big tomato or 2 small tomatoes — finely chopped

Seasoning :

3 tspns -> Oil

Mustard seeds – 1 spoon

Cumin seeds – 1 spoon

Chana dal – 1 spoon

Urad dal – 1 spoon

Byadgi Chilli – 1 broken into 2 slits

Green chillies – 4 to 5 ( based on spicy levels consumed at home )

Red chilli powder – 1 to 2 tspns

Salt as required

Method:

[1] Soak all the pulses mentioned above like green peas, Green gram, Kabuli Chana, black eyed peas overnight.

[2] Boil all the pulses soaked, in pressure cooker upto 2 whistles and cool.

[3] Now take a pan and season the ingredients mentioned under seasoning, add, Chopped Onions and fry till little golden color and then add tomotoes chopped and fry till tomatoes fully get cooked, it gets mushy at this stage, now add boiled pulses, chilli powder, salt and close the lid.

Let it cook for 3-4 mins.. At this stage, check and stir well to avoid bottom of the pan getting burnt..

This goes well with Chapathi and dosas.

(Prepared sandwiches using mixed kaalu palya+cheese spread+cucumber&tomato slices as filling👌👌👌)

Happy cooking :)))))

WHITE KURMA !!!!!!!!

I got this recipe from my dear friend UMA PREM KUMAR who lives in USA & loves to experiment in cooking. This gravy goes well with rotis/rice dishes.

INGREDIENTS:-

Boiled vegetables - 1 to 1 & 1/2 cup (use veggies like grean peas, carrot, beans, cauliflower, paneer, mushroom, sweet corn, potato etc)
grated coconut - 3 tsp
almonds - a handful
green chilly - 3 to 4
pepper corns - 1& 1/2 tsp
cumin seeds - 1/2 tsp
cinnamon - 1 inch
cloves - 3
ginger - 1/2 inch
garlic flakes - 7
onion - 1 small ( shallow fried)+2 chopped
beaten curds - 1/2 cup
salt to taste
chopped coriander leaves for garnishing

METHOD:-

1. Make fine paste of grated coconut+ peeled almonds(soak almonds in hot water for 1/2 hr & then peel them)+green chillies+pepper corns+cumin seeds+cinnamon stick+cloves+ginger+garlic+sha;;ow fried onions in a mixer. & keep it aside.
2. Heat oil in a pan & add chopped onions & fry till light brown.
3. Add ground paste to this & fry them on low flame till oil seperates from sides of pan.
4. Now add boiled veggies+beaten curds+salt to taste & mix well & bring it to boil.
5. Garnish it with chopped coriander leaves.

IIAPPY COOKING :))))))

SIMPLE VEGETABLE KURMA !!!!!!

My dear cousin LAXMI BHAT who is an ace cook gave me this recipe. Simplest & easiest recipe & yummy dish. Goes well with dosa/rotis.

INGREDIENTS:-                                                           

Boiled vegetables - 2 cups
(i used green peas, carrot, beans)
tomatoes, chopped - 3
salt to taste
oil - 3 tbl sp

Grind together :-

Grated coconut - 5 tblsp
roasted gram(hurigadle/putani) - 4 tblsp
onion, medium - half
garlic cloves - 5
fenugreek seeds - 1/4 tsp
coriander seeds - 1/2 tsp
cumin seeds - 1/2 tsp
pavbhaji masala powder - 3/4 to 1 tsp ( use MTR pavbhaji masala powder for better taste)
long red chillies - 4
turmeric powder - 1/2 tsp

For garnishing:-

coriander leaves, chopped - 2 tblsp

METHOD:-

1. Grind all ingredients mentioned under GRING TOGETHER to a smooth paste using required water.
2. In a pan heat oil & add this ground masala & fry in low flame till raw smell disappears.
3. Now add chopped tomatoes to the masala & mix well & cook further till tomatoes gets mushy.
4. Now add cooked vegeables+ salt to tasre+required water & bring it to boil.
5. Switch off the flame & garnish i with chopped coriander leaves.
6. Serve it with dosa/rotis.

HAPPY COOKING :))))))

LEHSUNI METHI DAL !!!!!

I got today's recipe from my dear friend SHUBHA BHANDARKAR. This recipe goes well with rice/rotis. Flavour of methi leaves & garlic is main attraction of this dish. Both are good for health also. Original recipe demands for jeera powder, hing & lemon juice. But i skipped these 3 & it still tasted good. Next time will definately add these 3 & try.

INGREDIENTS;-                                                          

Toor dal - 1 cup
onion, finely chopped - 1
methi leaves, chopped - 2 bunch
tomato, finely chopped - 1
garlic - 2 pods
long red chilles - 4
green chillies - 3
jeera - 1tsp
red chilly powder - 1tsp
turmeric powder - 1/2 tsp
sa;t to taste
coriander leaves, chopped - 2 tblsp
ginger-garlic paste - 2tsp
ghee - 2tsp

METHOD:-

1. Pressure cook toor dal & keep aside.

2. Heat little oil in kadai, add jeera, when it spluters add finely chopped green chillies& let it fry till brown.

3. Add gimger garlic paste & saute it.

4. Now finely chopped onion+chopped methi leaves+finely chopped tomato.

5. Mix it & saute it & cover it till tomato is mushy & methi leaves are cooked.

6. Add red chilli powder+turmeric powder+little jeera powder+hing powder. & saute for a while.

7. Then add cooked toor dal & salt to taste.& mix well.

8. Bring it to boil & switch off the burner.

9. Squeeze 1/2 lemon & cover.

10. For tadka, heat a tsp of ghee & add chopped garlic+2 whole red chillies(guntur) or 4 long red chillies & put it in on the cooked methi dal. Gives very nice lehsuni aroma. 

11. Serve it with rotis/rice.

HAPPY COOKING :)))))))

BADAMI EGGS !!!!!!!!

          Actually this is badami chicken recipe from NDTV FOOD.COM But i used eggs instead of chicken here & it tasted great ! It goes well with roti/rice/idly/dosa etc. A must try recipe.

INGREDIENTS

For the roasted spice mix:

1 tsp peppercorns

2-3 black cardamom

1 cinnamon stick

1 green cardamom

1 tsp cloves

1/2 grated nutmeg

For the gravy base:

1 Tbsp ghee

1 finely chopped onion

6 garlic cloves, finely chopped

1 finely chopped ginger

1 tsp coriander powder, heaped

1/2 tsp turmeric

1 tsp jeera powder

Sea salt (Substitute - normal salt)

Water

1 1/2 cup yogurt

1 cup almond paste

1 cup saffron infused milk

6 whole apricots

Rock salt

8 pieces chicken or 8 eggs boiled

For the tempering (tadka):

1 Tbsp ghee

6 green cardamoms

3 dried kashmiri chillies

For the garnish:

1 Tsp ghee

Mint leaves

3-4 whole red chillies

      OR

1 tblsp chopped coriander leaves

METHOD

For dry roasting the spices:

Heat a pan, add peppercorns, black cardamom, cassia, green cardamom, cloves, nutmeg and roast them. Use a mortar and pestle to ground the spices.

For the gravy base:

Heat a pan, add ghee and sweat out the onions till they are a creamy yellow-white. Mix garlic, ginger and keep stirring. Add 2 teaspoons of the grounded spices and mix well.

Add coriander powder, turmeric, jeera powder, sea salt (to taste) and toast the spices on high flame. Add water to deglaze the pan and cook out the masala.

Add the yogurt to this mix slowly while stirring. Then mix in the almond paste. It can be prepared at home by blanching almonds, peeling them and grinding with water.

Add the saffron infused milk and stir till gravy thickens. Then add the apricots and a pinch of rock salt. Keep stirring.

Make incisions on the chicken with a knife and add to the gravy to poach. Add the cooled down tempering to the gravy. Let this simmer on low flame for 30-40 minutes till the chicken is coming off the bone. Uncover the pan for the last ten minutes of cooking till the gravy has reduced and thickened.

Put the chicken pieces in a bowl and strain the gravy on top using a colander. Garnish and serve hot.

For the tempering:

Heat the ghee in a pan for the tadka and add green cardamom and kashmiri chilli. Let it cool and ad to the gravy

For the garnish:

Put the ghee in a pan and heat it. Add chillies and mint leaves and cook till it's crispy. OR garnish it with chopped coriander leaves.

HAPPY COOKING :))))))

Note : I found dis recipe sweet n sour , so added 2tsp everest chicken masala n it tasted great

MASSOPPU SAARU !!!!!

Massoppu saaru is a Karnataka delicacy that too B'lore delicacy. We use many varieties of leaves in this dish. That means taste bhi...health bhi. This recipe is in my wish list since long back.Once my best friend's mom made this dish when i recently went to meet her. I just fell in love with it. Actually you should add either BBB powder or rasam powder to it.I mean original recipe demands it. Bur knowing my taste, aunty didn't add. After coming back, i tried both the varieties. But liked aunty's version very much. One more think i felt is i added less bunch leaves. I added one bunch of amarnath leaves, palak leaves, methi leaves each. But i felt i should have added 2 bunches each & a bunch of dill leaves too. In this recipe you should use only leaves, not stems. 

( here i added BBB powder)

INGREDIENTS:-                                                                                     

Toor dal - 1 cup
methi leaves, chopped - 1 or 2 bunch
palak leaves, chopped - 1 or 2 bunch
amarnath leaves(green), chopped - 1 or 2 bunch
dill leaves , chopped - 1 bunch (i didn't add)
onion, finely chopped - 1 medium
tomato, finely chopped- 1 medium
green chillies, slitted  - 2 if spicy, 3 if medium spicy
turmeric pow - 1/2 tsp
salt to taste
coriander leaves, chopped - 1 or 2 tblsp
Tamarind - gooseberry size
BBB pow/rasam pow - 1/2 tsp (optional)
cumin pow - 1/2 tsp

TO TEMPER:-

mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
garlic, chopped - 1pod
garlic, smashed - 1 pod
curry leaves - 4 strands
long red chilly - 1
ghee - 1 tblsp

METHOD:-

1. Wash & pressure cook toor dal+all chopped leaves+onion+tomato+green chillies+turmeric pow to 7-8 whistles.
2. Mash them finely.
3. Add tamarind extract, salt to taste, coriander leaves, cumin pow , BBB pow & bring it to boil.
4. For tadka, heat ghee in a pan, splutter mustard seeds, add cumin seeds, garlic chopped & smashed, red long chilly(cut it into 3 pieces), curry leaves & fry until garlic turns light brown.
5. Temper it to dal-leaves mixture & mix well.
6. Serve hot with rice/rotis.

HAPPY COOKING :))))))))

SPROUTED BEAN CURRY/ KIRLAYILE BAGDE AMBAT !!!!!!

This is a yummilicious konkani cuisine & one of my favourate too. I agree it takes time to remove skin of sprouted bean but the final product is amazing. You can add 15 cashew nuts soaked in water or tender cashewnut too to the curry. It will enhance the taste of the curry but i forgot to add.We call it MAGGE in konkani & SOUTHEKAAYI in kannada. & onion tadka gives just awesome flavour & taste to the gravy.  It goes well with rice/idly/dosa/rotis. It is not at all spicy. So, kids will definately enjoy this dish. This is a must try recipe according to me. We add mangalore/madras cucumber too in this gravy. 

INGREDIENTS:_                                                                         

sprouted beans- 1 cup (i used black eyed peas)
Madras/mangalore cucumber, cubed- 1 cup(remove the outer skin)
salt to taste

For grinding:-

Grated coconut - 1 cup
Red chillies - 6 if long or 4 if small & spicy
Tamarind - small chana size
Turmeric powder - 1/4 tsp

For tadka:-

onion, finely chopped - 1/2 cup
oil - as needed to shallow fry onion



METHOD:-

1. Grind the all ingredients to a smooth paste mentioned under FOR GRINDING & keep aside.
2. Peel the skin of sprouted bean.
3. Cook them along with madras/mangalore cucumber. Don't use pressure cooker coz it cooks very fast.
4. When it is almost cooked add masala & gravy & required water & cook further till done.
5. For temper, in a pan heat oil & add chopped onions fry till they are dark brown in colour & add it to the gravy & close the lid immediately.
6. After 5 mins, remove the lid & mix tadka & gravy well.

(like this)
7. Serve hot with rice/idlies/dosas/rotis.

HAPPY COOKING :)))))))))

BEANS PALYA !!!!

This is my best friend's mom's recipe. This makes simple beans stir fry awsome ! It goes well with rice/chapathis. For this beans should be tender & that is very important.

INGREDIENTS:-

beans, chopped - 1 cup 
onion, finely chopped - 1
tomato, finely chopped - 1
garlic, finely chopped - 1/2 pod
green chilly, slitted - 1 or 2
long red chilly - 1
curry leaves - 2 strands
mustard seeds - 1/2tsp
oil - 1 tbl sp
salt to taste

METHOD:-

1. Finely chop onion, tomato,garlic, slit green chillies.
2. Heat oil in a non stick pan ,mustard seeds and add chopped garlic and slitted green chillies, long red chillies, curry          leaves n saute till curry leaves changes its colour. 
3.Then add onion and tomato and saute till tomato becomes mushy. 
4. Now add chopped beans (beans should be tender) and very little water (add water only if it is necessory) and salt.
5. Mix well and cook in medium to small flame...keep mixing inbetween as we are adding very less water to it. 
6. Serve hot with rotis/rice & dal.

HAPPY COOKING :)))))))

PANEER MASALA USING KNORR MASALA POWDER !!!!!!

This is a awsome recipe that goes well with rotis/dosas. I made this recipe using readymade powder KNORR CHEF'S ROYAL VEGETABLE MASALA. Instead of vegetables, i added paneer & fresh grean peas. 

INGREDIENTS:-

paneer - 200gms
paraboiled green peas, fresh/frozen - 1/2 cup
capsicum, cubed - 1 large
onion - 2 medium
tomato - 2 medium
oil - 4 tblsp
ginger- garlic paste - 1/2 tblsp
coriander powder - 1tsp
red chilly powder - 1/2 tsp
turmeric powder - 1/4 tsp
knorr che'f royal vegetable masala - 1 tblsp
salt to taste

METHOD:-

1. In a kadai heat oil & fry ginger garlic paste & add chopped onions + cubed capsicum & fry till onions are light brown.
2. Now add chopped tomatoes+  & all the powders & fry till oil gets seperates from the mixture.
3. Add paraboiled green peas & cubed paneer into the mixture + 1 cup milk & mix well.
4. Now add royal vegetable masala & salt to taste & stir well.
5. Bring it to boil & cook till we get desired consistancy & switch off the stove.
6, Serve with hot phulkas/dosas.

    ( i made paneer masala dosa using this & it tasted great ! )

HAPPY COOKING :))))))))