Sunday, 3 March 2019

Panch Phoron Tarkari / Mixed Vegetable Curry - Meghalaya Cuisine

Panch Phoron Tarkari is an easy to make, nutritious, mixed vegetable curry from Meghalaya cuisine(North Eastern State Of India).

Meghalaya cuisine is very new to me and I started exploring the same. Thus I came across this healthy and easy to make recipe full of flavours.

This dish is worth a try and cherish. I have adapted the recipe from Vahrevah

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.  For the month of February, I have paired with Jayashree Trao  who blogs at "https://www.evergreendishes.com " and the ingredients given by her are Potato and red chilli.

Try this simple and tasty Meghalaya Special "Panch Phoron Tarkari" and give your feedback!



PREP TIME
15 min
COOK TIME
TOTAL TIME 
25 mins
                                                                                                                                                         
Recipe for Panch Phoron Tarkari 
Recipe type:Veg accompaniment
Cuisine: Meghalaya
Serves: 3 to 4 persons
Ingredients:
Potato - 1 big
Pumpkin - 1 cup(chopped)
Brinjal - 3 to 4 (cubed)
Turmeric powder - 
Red chillies- 2
Green chilli - 1
Sugar -1 tsp(optional)
Milk - 2 tbsp
Salt - as required

For seasoning:(Paanch Phoron - Five spices)

Mustard seeds - ½ tsp
Nigella seeds / Onion seeds- ½ tsp
Fenugreek seeds - ½ tsp
Cumin seeds - ½ tsp
Fennel seeds - ½ tsp

Bay leaf - 1
Oil - 1 to 2 tbsp


Directions:
Heat oil in a pan, season it with all the five spices, bay and red chillies. Once the spices crackles, add the chopped vegetables along with green chilly, turmeric powder, red chilli powder, salt and sugar.


Give it a mix and add water and milk.  Stir and allow to cook.

Cook till the veggies becomes soft and  water dries up; give it a thorough mix and switch off the gas.

Serve hot as a accompaniment for rice / poori / chapathi. 



Monday, 4 February 2019

Garlic Mushroom Stir Fry

Mushroom Garlic Stir fry is a quick, tasty and easy to make appetizer or a veg accompaniment. I learnt this recipe from my friend rekha. Thank you rekha for shairng a simple but exotic dish with me. This dish is little bit spicy; so add the amount of chilli flakes and pepper according your family's preference.

Try and give your feedback!



PREP TIME
20 min
COOK TIME
TOTAL TIME 
30 mins
                                                                                                                                                         
Recipe for Garlic Mushroom Stir fry
Recipe type: Appetiser / Veg accompaniment
Cuisine: International
Serves: 2 to 3 persons

Ingredients:


Button mushroom - 200 to 250 gms (clean in warm water and slice into big pieces)
Garlic - 5 to 6 cloves(finely chopped)
Red chilli flakes - as  required (Adjust according to your spice level)
Oregano / Mixed herbs -  1 tsp
Salt - as required
Pepper - as required
Butter - 2 tsp


Directions:

Heat butter in a pan, add garlic and sauté for a minute.

Then add mushroom, salt, red chilli flakes.  Mix well and allow to cook in medium flame. ( It will take only 3 to 5 minutes)


Once the water dries up add oregano and pepper.  Give it a quick stir and switch off the flame.



Serve Hot!


Monday, 14 January 2019

Coconut Rice / Thengai Sadam

Coconut Rice / Thengai Sadam (in Tamil) is easy to make, mildly spiced rice variety from Tamilnadu Cuisine. The freshly grated coconut added to the rice give a nice aroma to the dish.  It taste good with Paruppu thogayal / pickle / Pappad.  You can use leftover rice to prepare the dish.  

Let's check the recipe now,


PREP TIME
20 min
COOK TIME
TOTAL TIME 
30 mins
                                                                                                                                                         
Recipe for Coconut Rice / Thengai Sadam
Recipe type: Veg Rice
Cuisine: Tamilnadu
Serves: 3 to 4 persons


Ingredients:
Cooked rice - 1 ½ to 2 cups

Grated Coconut -  ¾ to 1 cup
Salt -  as required

For Seasoning:

Mustard seeds - 1 tsp

Urad dhal - ¾ tsp

Bengal gram/channa dal - 2 tsp
Cashewnuts - 1 tbsp(broken)
Red Chilli - 2 to 3
Asafoetida / Perungayam - a pinch
Curry leaves - 1 sprig
Oil - 2 tsp



Directions:

Cook the rice and spread it on plate; allow to cool.  The rice should not be mushy. 

Heat oil in a pan, season with all the ingredients one by one. Once it crackles and the dhals & nuts turned into golden brown; add grated coconut.
Sauté for a minute and reduce the flame. Add the cooked rice and mix well; switch off the gas.

Instead of red chillies you can also add green chillies.


You can add roasted peanuts for extra crunchiness.


Serve it with Thogayal and Appalam / Pappad. 





Tuesday, 8 January 2019

Vazhaithandu Thogayal / Plantain Stem Chutney

Thogayal is a South Indian chutney prepared using dhal, red chillies and coconut as main ingredients. In this recipe I have tried adding plantain stem (Vazhaithandu in Tamil)  to the Thogayal. It tastes great and no one will find out the plantain stem in that. 

Try this healthy fibre rich thogayal / thuvaiyal and give your feedback.



PREP TIME
10min
COOK TIME
5 minute
TOTAL TIME 
15 minutes
                                                                                                                                                   
Recipe for Vazhaithandu Thogayal / Plantain stem chutney
Recipe type: Chutney / Accompaniment 
Cuisine:  South Indian
Serves: 3 to 4 approximately

Ingredients:

Plantain stem -  1 cup(chopped)
Urad dhal/ Channa dhal - 2 tbsp
Red chillies -2 to 3

Tamarind - a small piece
Asafoetida - a pinch
Coconut(grated) - 1/4 cup
Oil - 2 tsp

Directions:

Remove the outer layer of the banana stem. Cut into roundels, removing the thread like fibre and discard them. Chop that into small pieces.

To prevent darkening, put them in a diluted mixture of water and buttermilk.

Heat oil in a pan, roast Urad dhal, red chillies and tamarind for a couple of minutes over medium heat till dhal turns golden brown in colour. Allow it to cool.




Take a mixie jar add the chopped plantain, grated coconut, salt, asafoetida and the urad dhal mixture.  Grind it to fine paste.  Add water if necessary.

The consistency of thogayal have to be thick;but you can modify the consistency and spice level according to your choice!


Serve this healthy thogayal as a accompaniment for rice, idli and dosa as well!



Monday, 24 December 2018

Chocolate Orange Brownies

This orange chocolate brownies is rich in taste with the delicious combination of dark chocolate and orange juice.  My kids enjoyed every bite of it.  

This is a perfect treat to celebrate this holiday season!  Try and share it with your loved ones.
                     
                              Wishing you and your family a very Merry Christmas. 
                           May this joyful season greet you with health and happiness.


PREP TIME
15 min
COOK TIME
30 minutes
TOTAL TIME 
45 minutes 
                                                                                                                                                   
Recipe for Chocolate Orange Brownies
Recipe type: Brownies
Cuisine:  International
Serves: 16 to 20 pieces approximately

Ingredients:

Dark chocolate - 150g
Eggs - 3
Brown sugar - 1½ cup
Orange juice - 1 cup
Butter - ½ cup
Cocoa powder - 2 tbsp
All purpose flour - 1 cup
Baking powder - ¼ tsp
Orange zest - 1 tbsp(grated)

Topping:
Orange zest - 1 tbsp(grated)

Directions:

Preheat oven to 180 deg C and prepare the baking tin; keep aside.

Melt the dark chocolate in a double boiler or microwave oven (I have kept in microwave oven for 1 minute). Take it out and give it a mix. Allow to cool.

Sift together flour, salt, baking powder and cocoa powder; keep aside.

In a bowl, beat the butter with brown sugar till creamy. Then add eggs, orange juice, orange rind. Mix till it become fluffy.

Add the flour mixture, stirring until incorporated. At last add melted dark chocolate mixture. Mix it.

Pour the cake batter into the prepared baking tin and sprinkle orange zest on the top.


Bake on preheated oven at 180 deg. C for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and allow it cool down down completely. Slice and serve!


Sunday, 16 December 2018

Kollu Masiyal / Kollu Kadayal / Horsegram Masiyal - Kongunadu Special!

Kollu Kadayal / Masiyal is an authentic dish from Kongunadu (Coimbatore region of Tamilnadu) cuisine.  Kollu Masiyal is nothing but  horsegram mashed with aromatic spices.  It is very healthy, protein rich legume recipe that goes well with rice. 

During my U.G study in Coimbatore, I had several opportunities to taste authentic kongu cuisine through my friends and this recipe is one among them. Soon I will update Arisi Paruppu Sadam and Pallipalayam Chicken recipes that I learnt from my friends. 
Stay tuned!

I have posted many horsegram recipes, do check the post and give your feedback.




PREP TIME
15 min
COOK TIME
10  minutes
TOTAL TIME 
25minutes 
                                                                                                                                                   
Recipe for Kollu / Horsegram Masiyal
Recipe type: Main course
Cuisine:  Tamilnadu
Serves: 3  to 4 (approximately)

Ingredients:

Kollu / Horse gram - 1 cup

To Sauté:
Corriander seeds - 1
½ tsp
Cumin seeds - 1½ tsp
Pepper - ½
Shallots / small onion - 6 to 8
Garlic - 4 to 6
Red chillies -2 to 3(adjust according to your spice level)

Green chilli - 1

For seasoning:

Mustard seeds - 1 tsp
Small onion - 2 to 3
Red chillies -1
Curry leaves -  few leaves




Wednesday, 12 December 2018

Broccoli soup - Winter Special

Broccoli is an antioxidant rich vegetable and a powerhouse of nutrients that I always like to add in my diet. I use to add broccoli in pasta, stir fry, soup and even in sambar.

It always give a good taste to the dish and makes it healthy.

Adding vegetables to soup is an easy and smart way of making kids to eat the vegetables!

This is a simple, delicious, healthy soup; perfect for this winter season.



PREP TIME
10 min
COOK TIME
10  minutes
TOTAL TIME 
20 minutes 
                                                                                                                                                   
Recipe for Broccoli Soup
Recipe type: Soup
Cuisine:  International
Serves: 3  to 4 (approximately)

Ingredients:

Broccoli - 1 large (washed and cut into florets)
Onion - 1 medium (finely chopped)

Garlic - 3 to 4 cloves
Water - 1 cup
Milk - 1 cup
Salt - to taste
Pepper powder - as required
Butter / Olive oil - 1 tbsp



Directions:

Heat olive oil / butter in a pan; add onion and garlic.  Sauté till onion gets translucent.

Then add broccoli, pepper and salt.  Fry for a minute and add water, milk; allow to boil. 


Once the broccoli is half cooked, switch off the flame and allow to cool.

Separate the liquid and veggies separately.

Grind the veggies using mixer into fine paste.

Now add both drained liquid and broccoli mixture into the same pan.  Just heat the mixture again.

Adjust the amount of salt and pepper according to your taste. Give it a mix.

Switch off the flame and serve hot!


Note:

You can also add cream to enrich the taste.

You can adjust the quantity of milk and water according to your preferred consistency.

Instead of plain water; you can use chicken stock / veg stock.