Chettinad Masala

Chettinad Masala

This is a recipe i saw on some website (i dont really remember which one) and liked it. So i made a few modifications of my own and the outcome was good (i think so). Hence, i am sharing it here. Its simple to make and tastes yummy with hot paranthas, phulkas, and naan.

Ingredients:

For Chettinad Masala:

1/2 cup freshly grated coconut

1 tsp dhania (coriander seeds)

1/2 tsp jeera (cumin seeds)

2 whole dry red chillies

3 cardamom (elaichi)

1 tsp fennel seeds (saunf)

3 cloves (laung)

1" cinnamon (dalchini)

1 tbsp oil

Other Ingredients:

1 tbsp poppy seeds (khus khus)

1 tbsp cashewnuts broken

ginger

6 cloves

3 tbsp oil

3 tomatoes (medium) blanched and grated

1/2 tsp turneric powder

1/2 tsp chilli powder

4-5 curry leaves

3 cups boiled mixed vegetables

1/2 cup coconut milk

salt to taste

Method:

1. Soak poppy seeds and cashews in little hot water for five minutes.

2. Roast the masala ingredients till the aroma arises and grind them to a fine paste along with poppy seeds and cashews and keep aside.

3. Heat oil in a pan, add ginger, and grated tomotoes and add turmeric powder, salt, chilli powder and cook till tomatoes are well blended and oil begins to seperate.

4. Add ground masala paste to this tomato mixture, add curry leaves and saute for two minutes.

5. Add 1 cup water, boiled vegetables and cook covered for a few minutes till the grave thickens.

6. Finally add coconut milk, mix well, and simmer for two to three minutes.

serve hot with chappatis or phulkas.

Moong Dhal Payasam

This a delicious dessert that I love so much. But never had a chance to make it by myself. So yesterday we had guests at home and we planned to make my favourite moong dhal payasam. You won’t believe on debut it came out very well. Actually this payasam can be made very quickly. So on the days when you have guests coming with short notice then make sure you include this in your dessert menu.


Ingredients :
Green gram dhal (Moong Dhal) - 1 cup
Water – 1 1/2 cup
Jaggery (powered) - 1- 1 1/2 cups
Cardamoms - 4-5
Milk - 1 cup
Coconut milk – ¾ cup
A few cashew nuts
A few raisons
Small piece coconut, cut into tiny thin pieces
Ghee - 1 tbsp

Method :
Roast dhal to a light brown colour. Remove, cool and wash.Add water and boil. When dhal has cooked, mash thoroughly.Add jaggery in a vessel and with the water, continue to cook till the jaggery has dissolved and becomes a little thick. Now add the cooked dhal and mix well and allow it to cook for 5 minutes.Add milk, boil further for 3-5 minutes. After that add the coconut milk and keep it for a minute and remove from fire.Heat ghee, fry cashew nut pieces, coconut pieces and raisons, each separately. Add cardamom powder, mix all of it into the payasam. Hot payasam is ready to serve.For people who like it cold, refrigerate and serve.

Mixed Vegetable Pulao

Vegetable Pulao is a simple, quick and nutritious rice which I make pretty often at home and goes well with Gobi Manchurian or Raita. Basmati rice gives very nice aroma when it is blended with spices. The original recipe was from my family friend Suresh and I made some modifications. Pulao is usually served as a main course. This recipe is easy to prepare for the unexpected guest at home.

Ingredients

Basmati Rice 3 cups

frozen veggies - 2 cups

Ghee - 2 tbs

Black Cumin seeds - 1/2 tsp

Ginger - 2 tsp grated

Green Chillies - 2 slit length wise

Salt - 2 tsp

Mint Leaves - One Fistful

Coriander leaves - less than one fistful

Pulao Masala - 1 1/2 tsp

Coriander Powder - 1 tsp

Cumin Powder - 1/2 tsp

Garam Masala - 1/4 tsp

Coconut milk - 1 1/2 cups

Bread Slices - 2 cut into cubes

Cashews - 10

Pepper Powder - less than 1/4 tsp

Lime Juice - 3 drops

Method:

Wash and soak the basmati rice for 30 mins. Cook the rice in rice cooker with few drops of ghee. Heat a wok and add one tbs of ghee , black Cumin, ginger, green chillies, Veggies, salt ,mint leaves, cilantro/coriander leaves , Pulao masala, coriander powder, cumin powder and garam masala.Fry them for 2 mins and add the coconut milk. On a medium flame stir well until the coconut milk consistency reduces and becomes condensed ( like a thick gravy mixture). Mix the rice carefully in the masala.Add lime juice and sprinkle the powdered pepper . Optionally add fried bread pieces and cashews.

Note: I used MDH Pulao masala. Once the coconut milk is condensed keep it in a low flam for 3 mins and turn off the flame.