Dhal Palak (Lentil Spinach Curry)

Dhal Palak(Lentils Spinach Curry) is a well-known dhal curry of North India.Spinach is rich in Iron and good  for anemic patients.So good for growing kids as this curry is rich in protein and  Iron.This gravy is done within 20 mins and can accompany Steamed rice as well as all Indian Breads.This serves 4.Enjoy ur meal!.Bon Appetit!.

Dhal Palak:

Ingredients:
70 gms Toordhal - washed well
1 bunch spinach - chopped fine
1 small onion - sliced
1 big tomato-chopped
1/2 tsp cumin seeds
a pinch turmeric powder
1/4 tsp asafoetida powder
3 green chillies - slit lengthwise
3 garlic pearls-peeled
1 tsp salt or salt to taste
3 whole red chillies
few curry leaves and coriander leaves
1/2 tsp mustard seeds
2 tsp refined oil + 1 tsp coconut oil
1 tsp ghee
500 ml water

Directions
1.Take a pressure-cooker,add the cleaned toordhal,turmeric powder,asafoetida powder,1/2 tsp cumin seeds and few coriander leaves.
2.Measure 300 ml water and add it to the dhal.Mix them well and Pressure cook it upto 7 whistles.Leave it aside.
3.Then,take a kadai and add both the oils,Splutter mustard seeds,cumin seeds,chopped garlic,onion slices,red chillies and curry leaves for two mins.
4.Add chopped tomatoes,green chillies and salt and saute it till tomato begins to melt(adding salt will speediate the melting of tomatoes).
5.Add the chopped spinach and saute it for a second.
6.Add the done dhal with coriander leaves and cover and cook for 5 mins.Let it boil for 2 mins.
7.Sprinkle ghee on top and garnish with coriander leaves.
7.Now the tasty Dhal Palak is ready to be served with Steamed rice or Indian Breads.

I'm submitting this recipe post to the 'Herbs and Garlic Event' @ Zesty Palette ans Seduce Your Tastebuds

Garlic Peanut Pulav

Peanut is very nutritional and  has been a good  antioxidant- if taken as an everyday food in ur diet.This pulav is done using peanut and garlic.Basil is known as the queen of herbs with loads of medicinal value.This aromatic pulav is easy-to do and richly filled with the goodness of garlic,basil (tulsi) and peanuts.This pulav will be loved by the dhall chutney powder luvers.U can pack it for Lunch too.Try it once and see urself  longing for  more.This can be taken with Veg Stew or any Non-Veg Stew.Enjoy cooking at home.Bon Appetit!.

Garlic Peanut Pulav - Pulav made with Peanuts,garlic and basil leaves

Ingredients:

300 gms basmati rice - washed,drained and ghee-roasted in 2 tsp ghee
100 gm peanuts
10 garlic pearl
2 tbsp urad dhal
3 red chillies
2 tbsp gram dhal (kadalai paruppu)
a pinch of asafoetida
few chopped coriander leaves
2 tsp refined oil + 1 tsp ghee
2 bay leaves
2 green cardamoms
2 cloves
1/4 tsp ginger-garlic paste
1 onion sliced fine
1/2 cumin seeds
1 tsp lemon juice
4-5 basil leaves - chopped fine(don't add more)
Directions:

1.Chop-fine half the garlic pearls and keep it aside.
2.Dry-roast urad dhal,gramdhal,half the peanuts and redchillies separately for 30-40 secs before turning colour and keep it aside to cool.
3.Dry grind half the garlic pearls with uraddhal,gramdhal,peanut and asafoetida into  powder.
4.Pressure-cook the ghee-roasted basmati rice with 1 1/4 measurement water upto 1 whistle.
5.Heat 2 tsp oil + ghee,fry bay leaves with cloves,green cardamoms,chopped basil leaves and chopped garlic cloves.Stir-fry for a min.
6.Add ginger-garlic paste and the ground masala and saute for a 30 secs.
7.Add half the peanuts and add the steamed basmati rice. Mix well so that the spices gets blended evenly.Sprinkle 1 tsp lemon juice and mix it well.
8.Serve this aromatic pulav hot with Veg or Non-Veg Stew,boiled egg  slices and coriander thokku or chutney.

I'm submitting this recipe post to the ongoing Event of 'Herbs and Garlic' conducted by Zesty Palette. and
Seduce Your Tastebuds

Mixed Veg Sambar - a M/W Recipe

Sambar is an Authentic Dal preparation of South India .U can do Sambar with either one of the Vegs or a mix of Drumstick,Brinjal, Ladies-Fingers,French beans, Radish,Carrot(will turn lil sweet) and raw mango etc..This recipe states you a tasty preparation of Simple Veg Sambar using Microwave Oven. Try it at home  and post your comments.U can try Okra(Ladies-Finger) Sambar by adding oil fried Okra pieces in Step 3.Enjoy Cooking at home.Enjoy Ur Meal!BonAppetit!.

Mixed Veg Sambar- Dhal curry made with Vegs and tamarind pulp.

Ingredients:
100 gm Toordhal - washed well
Drumstick,Brinjal,French beans,raddish - cut each into 4 pieces lengthwise
1 small onion - sliced
1 tomato-chopped
1 tsp cumin seeds
a pinch turmeric powder
1/4 tsp asafoetida powder
1 green chilli-slit legthwise
5 garlic pearls-peeled - optional
1 tsp any good sambar powder
1 tsp grated coconut
1 cup tamarind extract-from gooseberry size tamarind
1 tsp salt or salt to taste
3 whole red chillies
few curry leaves and coriander leaves
3 small onions-peeled and finely chopped
1/2 tsp mustard seeds
2 tsp refined oil + 1 tsp coconut oil
1 tsp ghee
1/2 litre + 250 ml water

Directions
1.Take a microwave-safe bowl,add cleaned toordhal,chopped onion,chopped tomato,turmeric powder,asafoetida powder,green chilli,1/2 tsp cumin seeds,few coriander leaves and garlic pearls.
2.Measure 500 ml water and add it to the bowl.Mix them well and microwave them on high for 20 mins mins.(mix it once after 15th min)
3.Then take another bowl and add tamarind extract(250 ml),sambar powder,salt and Veg pieces.
Microwave this for 5  mins on high.Then take the bowl out.
4.Add Step 3 ingredients to the mixture of Step 2. Sprinkle 1 tsp grated coconut on top and M/W on High for 10 more mins.
5.Take another bowl,add 2 tsp refined oil + 1 tsp coconut oil,chopped onions,mustard seeds,remaining (1/2 tsp) cumin seeds,whole red chillies and curry leaves.Microwave this on high for 2 mins.Take the bowl out and add the seasoning(tadka) to the Step 4 dhal gravy bowl.Mix the Sambar well.
6.Sprinkle ghee on top and garnish with coriander leaves.M/W this on high for 2 mins.
7.Now this tasty Mixed Veg Sambar is ready to be served with Steamed rice.

Capsicum Coconut Milk Korma

If the Capsicum flavour is fine with u,try this Capsicum Korma (cooked in coconut milk)- a tasty surprise with capsicum flavour.This can be done in 15 mins.This comes next to Korma done with Potato,Cauliflower and Greenpeas in the taste.U can also use Coconut Paste,when u have no time to prepare the coconut milk.Serve hot with rice and raita.You can have this with Idli,Chapati, Parata and Naan.Try and drop your comments

Capsicum Coconut Milk Korma - Capsicum cooked in Coconutmilk with spices

Ingredients

    1 big capsicum - cut into small pieces (take 6-8 thin slices ,Saute it in oil to be added last)
    1 onions- chopped
    6 no.s green chillies - slit lengthwise
    1 tomato - paste it fine
    1 tsp ginger-garlic paste
    1 tbsp coriander leaves(chopped)
    1 tbsp mint leaves(chopped)
    (2 nos green cardamoms,2 nos cinnamon sticks,1 bayleaf -crushed,2 nos cloves)
    2 tbsp coconut (pasted with 6 cashews,1/2 tsp saunf seeds + 2 tsp kuskus)
    1 cup thick coconut milk
    1 cup second cocont milk
    1 tsp lemon juice
    2 tsp refined oil
    2 tsp salt to taste

Directions

    1.Grate 1/5 coconut and  grate the coconut (take 2 tbsp for the coconut paste ). Extract a cup of thick milk from the  portion.Then add a cup of warm water in it and extract the milk from it.Grind  2 tbsp grated coconut,3 green chillies,6 cashews,saunf and the kuskus(poppy seeds) and  grind it to a thin paste.(U can paste it and try this recipe or with coconut milk powder u can do this recipe with cashew-coconut paste alone).
    2.Heat oil and ghee in a kadai,add the cardamom, cinnamon,cloves, bay leaf,green chillies,chopped onions, ginger-garlic paste,corainder mint leaves and the tomato paste.Cook them till oil separates from the masala.
    3.Then add the second coconut milk with spices, enough salt and the chopped capsicum pieces and cook
for 5 mins.
    4.When the capsicum pieces are cooked well in the masala, add the thick milk, 6-8 thin slices-sauteed in oil and cook for 3-4 mins.Turn off the flame and add the lemon juice and mix well.
    5.Serve it hot with rice and raita.You can have this with  bread slices,idli,dosa,chapati,parata and naan.

Drumstick-Paruppu Kuzhambu

This can be said as a mild-spiced Sambar or Dhal gravy-as it is prepared without using the sambar masala
and chilli powders.This aromatic and appetizing Paruppu Kuzhambu is popular in south-Tamil Nadu.'Garlic
Paruppu Kuzhambu' is very famous in Salem Dist but its preparation differs slightly.U can try this Paruppu Kuzhambu with 3 tbsp coconut paste or 100 ml coconutmilk (either fresh or that of coconut milk powder) or 1 tbsp grated coconut or even without adding  coconut.Very tasty Kuzhambu to try at home with rice, fish or chicken or potato fry,Egg omelette and pickles.Enjoy ur meal.BonAppetit!.

Drumstick-Paruppu Kuzhambu - Less spiced Dhal Curry of TamilNadu

Ingredients
    100 gms Toor Dhal
    2 Drumsticks - cut into pieces
    1 cup tamarind(gooseberry size) pulp
    2-3 tbsp grated coconut - (ground as a fine paste with 1 garlic clove,1/2 tsp cumin seeds and 1 green chillies)
    3-4 no.sgreen chillies - slit lengthwise
    1 big tomato(finely chopped)
    1/2 sliced onion
    5-6 garlic cloves
    1/2 tsp cumin seeds
    1/4 tsp asafoetida powder
    2 tbsp chopped coriander leaves
    1/4 tsp turmeric powder
    2 tsp ghee
    1 tsp salt or to taste

for seasoning:
    1/2 tsp mustard seeds
    1/2 tsp cumin seeds
    sambar onions (chopped)-4 no.s
    curry leaves - a sprig
    coconut oil - 2 tsp

Directions

    1.Pressure cook the toor dhal with green chillies- 4 no.s,chopped tomato,onion slices,garliccloves,cumin seeds, asafotida powder,1 tsp chopped coriander leaves - 1 tsp,turmeric powder and 3 cups water upto 6 whistle.Mash the cooked dhal after sometime and keep aside.
    2.Cook the drumstick pieces in 3 cups water with salt and a pinch of turmeric powder.
    3.Take the Pressure pan with mashed dhal and add the cooked drumsticks with water.Bring it to boil with needed salt for 3 mins.
    4.Add the tamarind pulp and cook for 5-6 more mins till the tamarind odour diminishes.
    5.Now add the coconut paste and chopped coriander leaves.Bring it to boil for 5-6 mins.
    6.Add ghee on top and the remaining chopped coriander leaves, cover the pressure pan with a lid and keep aside.
    7.Take a non-stick frying pan,heat coconut oil, then put mustard seeds,cumin seeds,sambar onions and
saute well then add curry leaves and saute for a min. Add this to the Paruppu Kuzhambu. and cover the lid 8
for 10 mins.
    8.Serve this Drumstick- Paruppu Kuzhambu with plain rice,Spicy Fish Fry or Spicy Yam Fry or Pappadam or chicken or potato fry,Egg omelette and pickles.

Paneer-Garlic Pulav

This aromatic pulav is my own trial and error recipe which I published 2 years back in KK.com which is a Super-hit.Very tasty and easy to do Paneer-Garlic pulav recipe is given here to try at home(esp for Paneer lovers).U can try this with garlic  and onion alone.Enjoy Cooking at home. Bon Appetit!.

Paneer-Garlic Pulav - Pulav made with grated and paneer pieces

Ingredients:

1 3/4 cups basmati rice-cooked with 2 1/2 cups water(1 whistle in pressure cooker)
6-8 small paneer cubes-(3 cubes grated)
10 garlic flakes-chopped
1 big onion- sliced fine
ground masala (of 3 garlic flakes, 1 inch size ginger, 2 green chillies)
1 tsp cumin seeds
1 cinnamon stick
2 green cardamoms
2 cloves
1 tbsp spring onions-finely chopped
few chopped mint leaves
few chopped coriander leaves
1 tsp salt
2 tsp refined oil with 1 tsp ghee + 1/2 tsp cocout oil
1/4 cup water

Directions:

1.Heat oil and ghee in a non-stick kadai.Saute cumin seeds,cinnamon stick,cloves and cardamoms.
2.Add chopped garlic and onions and saute for 3 mins.
3.Add chopped spring onions,chopped mint leaves and coriander leaves.
4.Add the ground masala,salt and grated paneer and the remaining paneer cubes and cook for 5 mins with 1/4 cup water.
5.When the Masala gets dry,add the cooked basmati rice and mix well for 2 more mins.
6.Serve this Paneer-Garlic Pulav with raita of your choice and potato spicy masala.

I'm submitting a recipe post to the 'Herbs and Garlic Event' conducted by Zesty Palette and Seduce Your Tastebuds.

Puzhi(Tamarind) Kuzhambu

Tamarind Kuzhambu is nothing but a tasty and a less-spiced version or variation of Kara Kuzhambu done with coconut paste and very Popular in South Tamil Nadu.This Gravy is made with any one of these Vegs/N.Vegs added - Brinjals,Drumsticks,Garlic,Ginger,Ladies fingers,Spinach,Yam, Chepankizhangu (Colacasia,Taro roots),Karunai Kizhangu,Sirukizhangu,Papadam,pakoda,boiled eggs,fish,Dryfish, Karamani, Butterbeans,Mochai etc.,Needs 15 mins cooking time and serves 4 nos.Enjoy Ur meal!.BonAppetit!.

.Puzhi(Tamarind) Kuzhambu -Tamarind Curry in Coconut Sauce-Thick Gravy made with tamarind pulp and spices

Ingredients :
1 onion-sliced
1 tomato-sliced
1 cup tamarind extract(lemon-size)
1 tsp chilli powder
1 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
5 garlic cloves
1/4 tsp fresh pepper powder
2 tbsp coconut paste with 1 small onion
1 tsp salt
2 tsp refined oil
few coriander seeds
few curry leaves
2 cups water

Directions :

    1.Heat oil in a kadai,put mustard seeds,garlic cloves,cumin seeds,onion slices and curry leaves.saute for 3 mins till onions turn golden brown.
    2.Add tomato slices and 1 tspo salt.saute till tomato melts(added salt will cook the tomatoes quickly).
    3.Add chilli powder,coriander powder,cumin powder and pepper powder and saute till the rawness of
spices diminishes.
    4.Add the tamarind pulp and let it simmer for 10 -12 mins till the rawness of tamarind pulp diminishes.
    5.Add the coconut paste,coriander leaves,water and 1 tsp salt.Mix well and let it boil for 10 more mins.
    6.When oil separates from the mixture,turn off the flame.
    7.Serve this with rice,Idli,Dosa,etc,.

    Note:This Puzhi Kuzhambu can made with any one of these pieces-Brinjals,Drumsticks,Garlic,Ginger, Ladies-fingers,Capsicum,boiled eggs,fish,etc,.Brinjals,Drumsticks,Ginger, Ladies-fingers should be added with tomatoes (in Step:2). Garlic cloves or Ladies-finger pieces should be oil-sauted first before added in step:2.Boiled eggs or fish pieces should be added in Step 5 after adding the coconut paste.