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 :)))))

PENNE PASTA IN WHITE SAUCE !!!!!!

My today's recipe is inspired from food blog LILY LUNA. I skipped few ingredients like chicken broth etc & substituted milk instead of it. & used italian seasoning which comes with Dominoz pizza instead of  dried parsley. An ideal dish for Potluck, kitty parties, kids bday parties. & i used button mushrooms & frozen green peas too.

INGREDIENTS:-

1 Lb penne pasta
3 tblsp butter
3 tblsp all purpose flour
2 cup milk
1/2 cup grated amul cheese
8 sliced button mushrooms
1/2 cup frozen green peas, boiled
2 tsp minced garlic
1 or 2 tsp Italian seasoning
salt & pepper to taste

METHOD:-

1. Cook pasta according to package directions.
2. Melt butter in a medium sauce pan & add garlic. Cook for 1 minute over medium heat.

3. Add sliced mushrooms & cook over low/medium flame for 2 mins(close lid)

4. Add flour & cook for an additional minute stirring contantly.
5. Add milk stirring constantly until sauce boils & thickens. Add boiled green peas.
6. Add italian seasoning & parmesan cheese, Add desired quantity of salt & pepper. Stir continuousely until cheese melted.
7. Pour sauce over pasta & serve. OR mix boiled pasta in sauce well & serve.

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 :))))))

BENGALI HOLUD MISHTI PULAO !!!!!!!

Bengali holud mishti pulao is nothing but saffron flavoured rice with nuts. Its a Bengali delicacy & little sweetish in taste. I adapted this recipe from ARCHANA'S KITCHEN. I skipped mace powder & added chopped almonds instead of pistachio. & added button mushrooms too.

INGREDIENTS:-              

basmathi rice - 1 cup                                                               

green peas, steamed - 1 cup
button mushrooms, sliced - 1/2 cup
salt - 1/2 tsp
star anise - 1
ginger, grated - 1 inch
sugar - 2 tblsp
nutmeg powder - 1/4 tsp
cumin powder - 1/4 tsp
turmeric powder - 1/4 tsp
bay leaves -h 2
cinnamon stick, roughly torn - 1 inch
cardamom pods - 3
cloves - 3
mace powder - 1/2 tsp(i skipped this)
saffron strands - few

For seasonitng:-

ghee - 3 tblsp
cashew nuts, halved - 2 tblsp
raisins - 2 tblsp
almonds, roughly chopped - 2 tblsp or pistachio

METHOD:-

1. Cook washed & drained rice in pressure by adding 1 tblsp ghee, grated ginger + 2 cups of water until done.i
2. Once done, allow it to rest.
3, Steam sliced mushrooms & green peas, drain & keep aside.
4. In a small pan, roast he nuts & spices in ghee on medium hea until golden brown then add saffron.
5. Turn off the heat & stir in the steamed green peas & sliced mushrooms along with cooked rice & sugar into the roasted nuts.
 6. Serve hot either with Shorshe Ilish(hisla in mustard sauce) or Bengali doi maach. 

HAPPY 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 :))))))

Vegetable Cooker Biriyani !!!!!!

My today's recipe VEGETABLE  COOKER BIRIYANI is from SWASTHI'S RECIPES. Easy to make & yummy to eat 👍

Ingredients (240 ml cup used)

1 ½ cup of basmathi rice (soaked for at least 10 mins)
1 potato cubed
1 carrot chopped
Fistful of green peas
1 onion sliced
1 tbsp. ginger garlic paste
Fistful of mint leavesCoriander leaves (optional)
1 to 2 green chili
1 tbsp. lemon juice (optional)
1 ½ to 2 tsp. Biryani Masala Powder (adjust to suit your taste)
2 ½ cups water or thin coconut milk2 to 3 tbsp.
Oilfried capsicum for garnish (optional)

Dry spices

1 bay leaf
4 green cardamoms
1 star anise
Two 1 inch cinnamon stick
6 cloves½ tsp. shahi jeera
Few pepper corn (optional)

For garnishing:

Few cashew nuts
Chopped mint & coriander leaves

How to make the recipe

Prepration

Soak rice for at least 10 minutes. Drain the water and set aside.Chop all the veggies and mint.

Making veg biryani

1. Add oil to a pressure cooker and heat it.
2. Add spices and fry till you get a nice aroma for one to 2 minutes. 
3. Fry onions until golden. 
4. Add ginger garlic paste and saute until the raw smell has gone.
5. Add all chopped vegetables, fry for about 2 minutes.
6. Add mint leaves, biryani masala and saute for 2 more minutes.
7. Measure and pour water or coconut milk, salt and lemon juice.
8. When the water begins to boil, add rice and stir
9. Close the lid and let the cooker whistle once on a low flame. 
10. Off the stove and when the pressure goes down, open the lid and fluff up.
11. Serve veg biryani with raita

Notes

If your rice is not cooked, just sprinkle some water and cover with a loose lid and cook for few more mins
If your rice becomes mushy, reduce the qty of water the next time you cook.
You can use store bought biryani masala powder. Using too much of masala powder can make your biryani bitter. So adjust the powder according to your taste.

HAPPY COOKING :))))))

CABBAGE PEAS POTATO SAMOSA !!!!

Tastiest samosa i ate till date is made by my mom. That is mixed veg samosa. That too she used to kneed maida flour into a dough & then rolling them & cut & fill , fold & fry. Ufffff...so much of work. I used to help her in making samosa before marraige but never tried it independently. Coz that kneeding, rolling maida part is used to make me panic, Then my sis told me now readymade samosa sheets are available. So , dared to try samosa. Thought will prepare mom's version but then i thought will make my own recipe. & the result is CABBAGE PEAS POTATO samosa. I really don't remember how many samosas i made using this proportion. I made one samosa by 2-3 tsp filling.

INGREDIENTS:-                                                            

               
Ready made samosa patty - as needed
grated cabbage - 1/2 small
baby potatoes, boiled - 5 
Dried green peas, soaked & cooked - 2 cups
garlic, chopped - 5 flakes
ginger garlic paste - 1tsp
red chilly powder - 1tsp
turmeric pow - 1/4 tsp
cumin seeds - 1/2 tsp
garam masala pow - 1/2 tsp
chat masala - 1/2 tsp
coriander leaves, chopped - 1 tblsp
lime juice - 1 or 2 tsp
salt to taste
oil to deep fry
cornflour - 1 tblsp


METHOD:-

1. Heat pan, splutter cumin seeds , add ginger garlic paste & fry till raw smell goes.
2. Add chopped garlic & grated cabbage & stir it for 2-3 mins.
3. Now add all the powders & mix well.
4. Now add boiled, peeled, smashed potatoes (you can use normal potatoes too. Use 2 if medium, use 1 if large) & cooked dried green peas (soak them over night & pressure cook for 2-3 whistles) & mix well.
5. Now switch off the stove. Add salt to taste, lime juice & coriander leaves & mix well. Your filling is ready now.

6. Dilute cornflour into 1/2 cup water.
7. Place a samosa patti on a clean & dry surface & fold the right bottom corner of the samosa patti on the opposite side to form a triangle. (use diluted cornflour paste to seal it)
8. Fill 2-3 tsp of filling we made & close them with remaining patty portion to form a triangle. Again seal them using diluted cornflour paste.
9. Repeat step 7 & 8 for remaining patties.
10. Heat oil & deep fry them until golden brown.
11. Serve hot with dates imli chutney or tomato ketch up.

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 :))))))))