Steamed Dosa

imageSteamed dosa

Steamed dosa sounds interesting! Yes, absolutely!! This recipe is served in “chutneys” restaurant with varieties of chutneys. “Chutneys” is a famous vegetarian restaurant in Hyderabad. Steamed dosa is very easy to make. All you need is idly dosa batter. I’ve prepared steamed dosa with idly dosa batter which is very well fermented. The steamed dosa came out very nicely. Steamed dosa is very tasty and oil free, which can be served with any chutney or sambar. I’ve served steamed dosa with jaggery syrup, sweetened grated coconut and coconut chutney. This is a perfect Pooja/Vrat recipe. Here I present a very delicious, spongy, oil free steamed dosa which can be served as a breakfast or evening snack or dinner too. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Breakfast
Cuisine: South Indian
Servings: 2/3

Ingredients:

Idly/Dosa Batter: 5/6 ladles(Small cup) or as required
{please click on the recipe link for detailed recipe}

Sweetened coconut:

Grated Coconut: 2 tbsp

Sugar: 1 tbsp

Jaggery syrup

Organic jaggery powder: 1 small cup

Water: 1 1/2 cups

Cardamom pods: 1/2 nos.

Method of preparation:

Jaggery syrup:

1. Firstly, we prepare Jaggery syrup as an accompaniment to steamed dosa.

2. Take one small cup of organic jaggery powder.image

3. Transfer the Jaggery powder into a vessel. Add approximately one and half cups(Small) of water.image

4. Allow the jaggery to melt and boil it.image

5. Boil the syrup on low flame. When it starts boiling add crushed cardamom pod into it and boil furthermore.image

6. Boil for five more minutes or till thin syrup consistency is achieved.image

7. Strain the jaggery syrup using a strainer and keep aside.image

Sweet coconut:

This is a simple recipe which goes well with idly, dosa or poori too.

1. Take two tbsp of grated fresh/frozen coconut. Add one tbsp of sugar and mix thoroughly.image

2. You can use pulse button once in a mixer grinder for binding. Now the sweetened coconut is ready to eat.image

3. Transfer the sweetened coconut into a serving bowl.image

Steamed dosa:

1. Take one cup of idly dosa batter or required quantity in a vessel.

2. Heat non stick tawa. When it becomes hot pour two ladles of batter onto the tawa. Spread the batter to get thick dosa. Do not use oil.imageimage

3. If the batter is well fermented we get nice spongy dosas.

4. Keep the lid and cook on low flame till the dosa is done completely.image

5. This dosa has to be cooked on one side only. Do not flip the other side.image

6. Transfer the dosa onto a serving plate which contains banana leaf. The banana leaf enhance the taste and flavour of the dosa.image

7. Likewise pour required number of dosas and serve them hot.imageimage

8. Now the yummilicious steamed dosas are ready to serve hot with Jaggery syrup, sweetened coconut and coconut chutney.image

Tip:

If you are using iron tawa for preparing dosas, just use one drop of oil for seasoning. This avoids dosas sticking to the tawa/pan.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

 

Veg Manchurian Dry

 

imageVeg manchurian dry

Veg manchurian is much savoured by majority across globe, especially by kids. My kids are also no exception. This is a recipe from Indo Chinese cuisine. The ingredients I’ve used completely suit my family’s preference. I’ve used carrot, cabbage and spring onions. You can use beetroot, capsicum or cauliflower too. Grated Carrot, finely chopped cabbage and spring onions are combined with equal quantities(Approximately) of maida/all purpose flour, corn flour. I’ve added ripe red chilli paste(Home made) and black pepper powder too. All the ingredients are mixed thoroughly to get a dough. Small balls are prepared and deep fried in oil. The fried balls are sautéed in little oil adding finely chopped spring onions, garlic, ginger, ripe red chilli paste, soya sauce and corn starch. The prepared veg manchurian is garnished with spring onions, carrots n cabbage(Julienne). Here I present very attractive, glossy and lovely starter or evening snack veg manchurian dry to relish any day. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Starters/snacks
Cuisine: Indo-Chinese
Servings: 2

Ingredients:

Carrots: 2 nos. medium sized

Cabbage: one fourth piece or small cup chopped

Spring onions: Small bunch

Soy sauce: 2-3 tsp

Ripe red chilli paste: 2 tsp(This is not spicy so I’ve used 2 tsp, if it’s spicy only half tsp is enough)

Maida: 2 tbsp

Corn flour: 2 tbsp + 2 tsp

Ginger: One inch piece

Garlic flakes: 2 nos.

Black pepper powder: Half tsp

Oil: For deep frying(Approximately 10-15 tbsp).

Method of preparation:

1. Take two carrots, small piece of cabbage and small bunch of spring onions. Keep aside.image

2. Rinse the carrots thoroughly with water. Peel the skin and trim the edges. Grate carrots using a grater into a broad vessel. Finely chop few spring onions and cabbage too into the same vessel. Keep remaining spring onions for garnishing and also to sauté the fried balls. I’ve used only spring onion greens for preparing veg balls.image

3. Now drizzle 2 tbsp of corn flour and 2 tbsp of maida flour evenly onto the veggies.image

4. Sprinkle black pepper powder and add ripe red chilli paste too.imageimage

5. Mix thoroughly all the ingredients with hand to form a dough. Do not add any water, because the veggies release some amount of water. Do not add salt too because soya sauce contains good amount of salt.image

6. Make small round balls out of prepared dough. Grease palms with little oil to make balls.image

7. Heat kadai and pour oil for deep frying. {I don’t reuse the oil which I’ve used for deep frying. So I use 10 – 15 tbsp of oil for frying and fry them in 3/4 batches}.

8.  When the oil becomes hot, drop each prepared veg balls into the oil carefully.image

9. Fry them on low to medium flame stirring at regular intervals. Use slotted spoon for deep frying.

10.  When they turn into brown colour, transfer the fried veg balls onto a plate containing kitchen paper towel to absorb excess oil.image

11. Likewise fry all the veg balls in batches and transfer them onto a plate. Keep aside.image

12.  Now heat kadai and pour little oil. Add finely chopped spring onion greens and whites, chopped ginger and garlic too. Sauté them well for few seconds.image

13. Now add soya sauce, ripe red chilli paste. Mix well and sauté for a minute. image

14. Take two tsp of corn flour and mix with little water to get a paste. Now add this paste to the sautéed mixture. Sauté them for two more minutes.imageimage

15. Now add the deep fried balls to the mixture and sauté for a minute.image

16. Switch off the flame and add few chopped spring onion pieces. Mix thoroughly.image

17. Transfer them onto a serving plate. Garnish with carrot, cabbage and spring onion juliennes. Now the delicious veg manchurian is ready to serve hot.image

Tips:

1. I’ve prepared two portions of veg manchurian. One is mildly spiced specially prepared for kids as described above. In the second variation  finely chopped green chilli  and one more tsp of soya sauce are added to enhance the flavour and spice. This is super tasty when served hot.image

2. I’ve added ripe red chillies paste/pickle(Home made). Instead of that you can add chilli sauce. Tomato ketchup can also be added for tanginess. To prepare red chilli pickle, take 250 gms of ripe red chillies. Remove the stalks and rinse well with water. Dry them completely. Approximately 50 gms of tamarind is used. My red chillies are not at all spicy. The quantity of tamarind varies on the spiciness of ripe red chillies. The ripe red chillies are sautéed for just one minute in little oil. Sautéed red chillies and tamarind are ground to a coarse paste adding required amount of salt and turmeric. The mixture is kept for two days and then ground to a smooth paste. Tempering is done in 3 tbsp of oil adding mustard and generous pinch of asafoetida. Mix thoroughly and can be stored in refrigerator. The shelf life of this pickle is two months if refrigerated. The pickle can be used as an accompaniment to steamed rice, idly/dosa(It can be used as a substitute to chilli sauce). To prepare tomato/onion chutneys this pickle can be used instead of dry red chillies.image

 

 

 

Dondakaya Gutti Kura/Stuffed Ivy Gourd Curry

imageDondakaya gutti kura

Dondakaya gutti kura is from Andhra cuisine. This curry is as popular as Gutti vankaya kura. The recipe is simple and very tasty. It goes well with hot steamed rice or pulka. Dondakaya/Ivy gourd is cut into four parts lengthwise keeping base intact. Ivy gourds are shallow fried. Masala is prepared with chopped onion, grated coconut, cumin red chillies along with required amount of salt. The ground masala is stuffed into the shallow fried Ivy gourds and then sautéed till raw smell goes away. Here I present flavourful dondakaya gutti kura to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: Andhra, India
Servings: 4

Ingredients:

Dondakaya/Ivy gourd: 250 gms(Approximately)

Onions: 4 nos. medium sized

Grated fresh coconut: 2 tbsp

Red chillies: 8/10 nos.(Adjust according to your preference)

Salt: As required

Cumin: 1 tsp

Coriander Leaves: Few for garnishing

Oil: 3 tbsp.

Method of preparation:

1. Take 250 gms of Ivy gourd, rinse well with water thoroughly. Slit them lengthwise into four parts keeping base intact.image

2. Heat kadai and pour oil. This curry requires more oil compared to other curry dishes.image

3. Put the Ivy gourds in hot oil and shallow fry them on medium to high flame. Stir them frequently image

4. Fry them till they are completely done.image

5. Transfer them onto a plate and allow them to cool down completely. Keep the remaining oil in the kadai itself to fry the stuffed Ivy gourds.

6. Meanwhile take four onions, rinse them well with water. Roughly chop them.image

7. Take a mixer grinder put the chopped onion pieces, grated fresh coconut, red chillies and cumin seeds. Add required amount of salt too.image

8. Grind them to a smooth paste without adding any water. Transfer the ground paste into a bowl.image

10. Now stuff the Ivy gourds with ground paste one by one.image

11. Heat kadai and place the stuffed Ivy gourds back into the kadai.image

12. Carefully mix them and fry on low flame. After stuffing the Ivy gourds put the remaining masala too onto them.image

13. Fry them on low flame stirring occasionally. Keep the lid.image

14. Fry the stuffed Ivy gourds till the raw smell goes away.image

15. Now the tasty dondakaya gutti kura is ready to serve. Transfer the curry into a serving bowl.image

16. Garnish with coriander leaves and serve hot with steamed rice.image

Tip:

1. I’ve not added ginger and garlic. If you prefer both can be added.

2. Instead of shallow frying in oil, Ivy gourds can be cooked in enough water for five minutes keeping on high flame  and proceed the same as above.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

 

Paneer Butter Masala

imagePaneer butter masala is commonly prepared side dish for roti, naan pulka from North Indian cuisine. Now it’s become famous all over India. Paneer butter masala is prepared with paneer(Cottage cheese) as main ingredient. Gravy is prepared with onions, tomatoes, cashews and spices. Paneer cubes are added to the prepared gravy and simmered for two minutes. The taste of this dish is absolutely phenomenal with the richness of fresh cream. Here I present delectable paneer butter masala which can be served as an accompaniment to chapathi, naan or pulka. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: North Indian
Servings: 4

Ingredients:

Paneer(Cottage cheese): 200 gms

Butter: 1 tbsp

Oil: 1 tbsp

Onions: 2 nos. medium sized

Ginger garlic paste: 1 1/2 tsp

Tomatoes: 3 nos.

Cashews: 1 1/2 tbsp or 20 nos. (Approximately)

Salt: As required

Garam masala: 2 tsp

Coriander powder: 1 tsp

Cumin powder: 1 tsp

Red chilli powder: 1 1/2 tsp

Kasuri methi: 1 tsp

Fresh cream: 1 1/2 tbsp

Coriander leaves: Few

Method of preparation:

1. First soak 15-20 nos. of cashews in hot water for 15-20 minutes.image

2.  Heat kadai/pan and put the butter in it.image

3. Allow the butter to melt and add chopped onions into it.image

4. Fry the onions on low flame till they turn into translucent. Now add ginger garlic paste. And sauté till the raw smell goes away. Also add tbsp of oil.image

5.  Meanwhile rinse tomatoes well and roughly chop them. Take a mixer grinder and put the chopped tomatoes into it.image

6.  Grind the tomatoes into a puree.image

7. Add the tomato puree to the onion mixture.image

8.  Add half cup of water into the grinder, pour that water too and mix thoroughly.image

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9.  Keep the lid and cook on low flame for five minutes.image

10.  Now open the lid and mix thoroughly.image

11. Now grind cashews in a mixer grinder into a smooth paste.imageimage

12.  Add this paste to the cooked onion tomato mixture.image

13. Mix well and cook furthermore on low flame for three minutes. If required add little water into it.

14.  Now add garam masala, red chilli powder, coriander powder and cumin powder.image

15. Mix well and again add half cup of water and cook well.image

16. Also add kasuri methi and mix well.image

17. Meanwhile take 200 gms of paneer and cut it into small cubes of desired shape. Keep aside.imageimage

18. Now add one tbsp of cream and stir continuously. Also add chopped coriander leaves.image

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19. Now add paneer cubes and mix carefully.imageimage

20. Cook for just two minutes and switch off the flame.image

21. Now the delicious paneer butter masala is ready to serve. Transfer the paneer butter masala into a serving bowl. Garnish with half tbsp cream and chopped coriander leaves.image

22.  Serve the paneer butter masala with hot chapathi, onion rings and lemon wedges. Drizzle little salt,  black pepper powder and squeeze lemon juice  on onion rings. imageimage

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

 

Cream of Tomato Soup

imageCream of tomato soup

Who says no to a tongue tickling cream of tomato soup. The soup is so delicious with tangy tomatoes and richness of cream. Fresh ripen tomatoes are used. Tomatoes are  blanched and puréed. Corn starch is added to the boiling tomato soup. Fresh cream is also added and garnished with bread croutons. Here I present hot and delicious cream of tomato soup with a hint of dry basil to relish as an evening snack for school going children or a starter. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Soups/Starters
Cuisine: Indian
Servings: 2

Ingredients:

Tomatoes: 500gms or 6/7 nos.

Bay leaf: 2 nos.

Corn flour/starch: 1 tbsp

Fresh cream: 1 tbsp

Coriander leaves: For garnishing(Optional)

Salt: As required

Butter: 2 tsp

Garlic flakes: 2 nos.

Dry basil: 1 tsp

Black pepper powder: Half tsp.

Bread slices: 4 nos. or as required

Method of preparation:

1. Take 500 gms or 6 nos. of medium sized tomatoes. Rinse them well with water.image

2. Boil three cups of water adding two bay leaves.

3. Trim the edges of tomatoes. When the water comes to boiling point switch off the flame and immerse the tomatoes in hot water for 15-20 minutes(Blanching). Keep the lid.image

4. Allow them to cool down completely. Discard the bay leaves and peel the skin of them. Use this  water for consistency of the soup.

5. Take a mixer grinder and transfer the peeled tomatoes into it. Make them into a puree.image

image6. Heat pan and put butter into it. Add finely chopped garlic flakes and dry basil. Fry them for a minute.imageimage

7. Now strain the tomato puree directly onto the sautéed garlic flakes and dry basil. Add required amount of salt.image

8. Take one tbsp of corn flour and mix with little water to become smooth paste. Add this paste to boiling tomato mixture. Add one cup of water. Also add black pepper powder and sugar.image

9. Mix well and boil for three minutes.

10. Now add fresh cream and boil for two more minutes.image

11. Meanwhile take four bread slices and trim the edges. Cut two bread slices into small pieces and the remaining two into thin strips.

12. Heat pan, drizzle melted butter and place the bread pieces.image

13. Toast them on low flame till they change into brown colour and turn them the other side.image

14. Transfer them onto a plate and keep aside.image

15. Now toast the other thin bread slices on both sides.image

16. Now transfer the boiled soup into a serving bowl.image

17. Now keep the bread croutons onto the soup. Sprinkle one pinch of black pepper onto the soup.image

18. Now garnish with fresh cream and coriander leaves.image

19. Now the perfect cream of tomato soup for this weather is ready to serve hot.image

Please check my other soup recipes.

AB(Almond Broccoli) Soup

Carrot Tomato Soup

Spinach/Palak Soup

Simple Sweet Corn Soup

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

 

Carrot Menthikura Pachadi/Fenugreek(Methi)Leaves Chutney

image

Carrot menthikura pachadi

Carrot menthikura pachadi is a delicious and perfect combination. Bored of eating carrot fry and menthikura pappu(Methi dal), Then this recipe is a colourful and flavourful duo to tantalize our taste buds. My kids love to eat pachallu(chutneys) anytime. So I’ve prepared a healthy recipe to make them eat both carrot and methi leaves together. The recipe is mildly spiced. Carrot and methi leaves are sautéed in little oil with green chilli and few garlic flakes. Sautéed mixture is seasoned with salt and turmeric. The mixture is ground to a coarse texture and tempering is done. Here I present a wholesome recipe carrot menthikura pachadi  to relish as an accompaniment to hot steamed rice or roti. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Chutneys
Cuisine: Andhra
Servings: 4

Ingredients:

Carrot: 2 nos. big

Fresh menthikura/fenugreek leaves: 3 small bunches

Oil: Half tbsp

Green chilli: 1 no.
Garlic flakes: 3 nos.

Salt: As required

Turmeric: Generous pinch.

Tempering:

Oil: 2 tsp

Bengal gram: Half tsp

Split black gram with husk: Half tsp

Mustard: Half tsp

Cumin: Half tsp

Asafoetida: A pinch

Method of preparation:

1. Take two big carrots and three small bunches of fenugreek leaves.

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2. Rinse the carrot thoroughly. Cut the edges and peel the skin of them. Chop them into fine pieces.image

3. Remove the roots and separate leaves from the stems. Keep tender stems with leaves. Rinse them well with water for twice and keep aside.image

4. Heat kadai pour half tbsp of oil. Put the chopped carrot pieces into it. Mix well and shallow fry them on low flame for five minutes.

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5. Now add fenugreek leaves and stir well.image

7. Shallow fry carrot and fenugreek leaves on low flame for two minutes.

8. Now add green chilli and garlic flakes.image

9. Add turmeric and required amount of salt too.image

10. Mix well and shallow fry furthermore till the raw smell goes away. Switch off the flame and allow to cool down to normal temperature.image

11. Take a mixer grinder, transfer the cooled ingredients into it.

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12. Use only pulse button two or three times to get perfect texture and consistency. Don’t add any water.Texture plays important role for this pachadi.image

13. Transfer the pachadi into a serving bowl.

14. Heat same kadai for tempering and pour oil. Put Bengal gram, split black gram with husk, mustard and cumin seeds. When mustard splutter add a pinch of Asafoetida and switch off the flame.image

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15. Pour this tempering onto the ground pachadi and mix thoroughly.

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16. Now the tasty, healthy and flavourful carrot menthikura pachadi is ready to serve. Serve with hot steamed rice and melted ghee or roti.image

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Fruit Salad With Honey N Cream Dressing

imageFruit salad with Honey n cream dressing

Fruit salad with honey n  cream dressing is an extraordinary dessert which gives instant energy. This is a great recipe during fasting days. Maha Shivarathri(The great night of Lord Shiva) is forthcoming. On Maha Shivarathri day fasting and vigil is observed throughout the day. Devotees visit the God Shiva temple and do special prayers, chant “Ohm Namah Shivaya” Maha mantra. Only fruits are consumed throughout the day. Today I’ve prepared special recipe which can be prepared for Maha Shivarathri day(This year it is observed on February 13th). The recipe is so quick and easy yet very healthy. Tropical and seasonal fruits, dry fruits are used. Dressing is done with fresh cream and honey. Here I present fresh and juicy fruit salad with honey n cream dressing to relish during festive days or anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Desserts
Cuisine: Indian
Servings: 4

Ingredients:

Red Apple: 1 no.

Green apple: 1 no.

Banana: 1 no.

Kiwi: 1 no.

Orange: 1 no.

Cardamom pods: 1/2 nos.

Fresh cream: 2 tbsp

Honey: 2 tbsp(Optional)

Dry fruits(Almonds, cashews, pistachios, raisins, walnuts and dried blue berries): Few

Sugar: 2 tsp

Method of preparation:

1. Take tropical and seasonal fruits of your choice from available fruit basket.image

2. I’ve taken red apple, green apple, banana, kiwi and orange(Each 1 no.).image

3. Rinse them thoroughly with water. Peel the skin of them including apples. Chop them into tiny pieces. Sprinkle sugar on the chopped fruits to avoid oxidation.image

4. Put the chopped fruit pieces into a bowl. Mix them thoroughly.image

5. Now heat pan and dry roast the dry fruits except dry blue berries for two minutes to get nice crunch. Switch off the flame and keep aside.image

6. Now transfer the chopped fresh fruits into individual serving bowls. Pour required amount of fresh cream onto the chopped fruits. Garnish with roasted dry fruits and dried blue berries.image

7. Crush the cardamom pods and drizzle cardamom powder onto the fresh fruits. Pour honey too.image

8.  Now the delicious and divine fresh fruit salad with honey n cream dressing is ready to serve. Refrigerate the remaining chopped fruits and can be consumed within two hours. Before serving cream and honey dressing can be done.image

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Gasagasala Podi/Poppy Seeds Powder

imageGasagasala podi

Gasagasalu is a popular spice which is extensively used in Indian cooking. It has unique flavour and taste. The health benefits are amazing. They are good source of omega-3 fatty acids. Poppy seeds help to cure sleep disorders. It is used in the preparation of gravies for consistency and flavour, desserts for garnishing and also spice powders. Today I’ve prepared spice powder using gasagasalu. Gasagasalu, poppy seeds in English, gasagase in Kannada, khasakhasa in Tamil, khuskhus in Hindi. Various dishes are prepared in different regions depending upon their traditions. One such recipe prepared using poppy seeds is poppy seeds powder. The recipe is from Andhra cuisine. No Andhra meal is completed without pickles and powders. This recipe is for spice powder lovers. Bengal gram, black gram, coriander seeds are roasted and poppy seeds are added along with red chillies. Required amount of salt is added and ground to a semi fine powder. Here I present a very tasty and spicy Gasagasalu podi to relish anytime with hot steamed rice and melted ghee. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Powders
Cuisine: Andhra
Servings: 10-15

Ingredients:

Poppy seeds: 5 tbsp

Bengal gram: 1 1/2 tbsp

Black gram: 1 tbsp

Coriander seeds: 1 tbsp

Red chillies: 7/8 nos.

Salt: As required

Method of preparation:

1. Heat kadai and put 1 1/2 tbsp of Bengal gram and black gram into it. Roast them on low flame stirring continuously.image

2. When they slightly change colour add coriander seeds. Mix well and roast for two minutes.image

3. Now add poppy seeds/gasagasalu into it and mix well. Just fry for a minute and switch off the flame.image

4. Now add red chillies, mix thoroughly and transfer them onto a plate. Add required amount of salt too. Allow them to cool down to normal temperature.image

5. Take a mixer grinder and put all the roasted and cooled ingredientsimage.

6. Grind them to a semi fine powder.image

7. Transfer the powder into an airtight container and leave it for two minutes. Close the lid and use it whenever required.image

8. One tsp of powder is mixed with one ladle of hot steamed rice and melted ghee. Mix well and enjoy.image

9. The mixed rice is served along with any poriyal/stir fry.image

 

Milk Upma

imageMilk Upma

Upma is a South Indian breakfast with so many variations. The main ingredient is semolina or sooji or Bombay rava. Today I have prepared upma with sooji using milk instead of water for cooking. The Upma prepared with milk is so delicious and it just melts in mouth. This is very healthy and tasty too. For those reluctant to drinking milk, this Upma could be a good recipe. I’ve added chopped onions, ginger and green chilli. I’ve not added any vegetable to retain the richness of the milk. Here I present mouthwatering and mouth melting milk upma which can be served as a breakfast along with coconut chutney. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Breakfast
Cuisine: South Indian
Servings: 2

Ingredients:

Sooji/ Bombay Rava: 1 cup(Small)

Milk: 2 cups (low fat)

Water: 1.5 cups

Oil: 1 tbsp

Ghee: 1 1/2 tsp

Salt: As required

Bengal gram: 1 tsp

Black gram: 1 tsp

Mustard: Half tsp

Cashews: 7/8 nos.

Curry leaves: A sprig

Onion: 1 no. Medium sized (Optional)

Ginger: One inch piece

Green chilli: 1 no.

Asafoetida: A pinch

Method of preparation:

1. Take one small cup of Rava in a kadai.image

2. Heat kadai and roast the Rava on low flame stirring continuously.image

3. Continue to roast the Rava till nice aroma comes.

4. Transfer the Rava onto a plate.

5. In the same kadai, pour oil and ghee.image

6. Add Bengal gram, black gram and mustard seeds.image

7. When they slightly change colour, add cashews and roast for a minute.image

8. Meanwhile chop onion into thin slices and finely chop ginger, green chilli too.image

9. Add them to the roasted ingredients and mix well.image

10. Add a pinch of salt and sauté for two minutes till the onion pieces turn into translucent. Also add curry leaves.image

11. Now add two cups of milk+one and half cups of water(The ratio of Rava to water and milk is 1:2:1.5; for one cup of Rava Add two cups of milk and 1.5 cups of water).image

12. Keep on high flame and bring it to boil. Add required amount of salt.

13. When it comes to boiling point reduce the flame and slowly add roasted Bombay Rava stirring continuously without forming lumps.image

14. Cook the Upma on low flame stirring at regular intervals. Close the lid.imageimage

15. After two minutes open the lid and stir again.image

16. Continue to cook Upma on low flame. Now after three minutes, stir once again.image

17. Cook the Upma on low flame till it leaves the sides of the kadai.image

18. Switch off the flame and add half tsp of ghee. Mix thoroughly.image

19. Now the delicious milk Upma is ready to serve.image

20. Transfer the Milk Upma onto a serving plate and serve hot with coconut chutney.image

 

Dal Makhani

imageDal makhani

Dal makhani is a buttery delight prepared with whole black lentils. A flavourful and comforting dish with creamy texture loved by all age groups. It’s originated from punjabi cuisine but it’s become popular all over India. Whole black lentils and red kidney beans are soaked for 8-9 hours and steamed in a pressure cooker. Onion and tomato gravy is prepared with butter and spices. Cream is added at the end to give richness and good velvety texture to the dish. Here I present lip smacking dal makhani to relish anytime with roti, pulka or jeera rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/Accompaniment
Cuisine: Punjabi, India
Servings: 4-6

Ingredients:

Whole black lentils(Urad dal): 1 cup(Small)

Red kidney beans(Rajma): 1/4 th cup(Small)

Butter: 3 tsp

Ghee: 2 tsp

Bayleaf: 2/3 nos.

Cloves: 3/4 nos.

Cardamom pods: 4/5 nos.

Cinnamon stick: 1 no.

Ginger garlic paste: 1 1/2 tsp

Onion: 2 nos.

Tomatoes: 3 nos.

Salt: As required

Cumin: 1 tsp

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Garam masala: 2 tsp

Red chilli powder: 1 1/2 tsp

Kasuri methi: 1 tsp

Amul Cream: 1 1/2 tbsp.

Method of preparation:

1. Take one cup of whole black lentils in a bowl. Also take one fourth cup of red kidney beans into the same bowl.imageimage

2. Rinse well once with water and soak in enough water for overnight or 8-9 hours{if you’re preparing for lunch soak them overnight and for dinner 8-9 hours of soaking is enough}. I’ve prepared dal makhani for dinner, so I’ve soaked them in the morning.image

3. After 8-9 hours of soaking transfer them into a 3 litre pressure cooker with soaked water. Add two more cups of water, required amount of salt, turmeric, bay leaves, cinnamon, cardamom pods and cloves.image

4. Close the lid and keep the weight. Pressure cook them on medium flame for 8-10 whistles. Switch off the flame and allow the pressure to settle down.

5. Meanwhile prepare onion tomato gravy for dal makhani.

6. Heat kadai and put 3 tsp of unsalted butter into it.image

7. Now add cumin seeds, chopped onion pieces into it.image

8. Add a pinch of salt and sauté well till the onion pieces turn into translucent.

9. Now add ginger garlic paste and sauté well till the raw smell goes away.image

image10. Now add finely chopped tomatoes and mix well.image

11. Sauté them well till the tomatoes turn mushy. Close the lid.image

12. Now add cumin powder, coriander powder, garam masala and red chilli powder. Mix thoroughly and sauté for two minutes.image

13. Now open the lid of the pressure cooker, remove the bay leaves and cinnamon stick present in it.image

14. Now transfer the lentils mixture into the kadai which contains onion tomato gravy.image

15. Add water approximately one cup to get desired consistency. Also add two tsp of ghee. Instead of ghee any neutral oil can be used.image

16. Mix thoroughly and cook the mixture on low flame. Check for salt and add if required any.image

17. Cook the mixture on low flame for 30-45 minutes till nice consistency is achieved. If required add half cup of water.

18. Add crushed kasuri methi and mix thoroughly.

19. Now add one and half tbsp of cream.image

20. Mix well and cook for one more minute. Switch off the flame.image

21. Now the delicious dal makhani is ready to serve hot. Transfer dal makhani into a serving bowl. Garnish with ginger julienne, cream, onion rings and coriander leaves.image

22. Serve dal makhani with roti /pulka.image

Tips:

1. In this recipe I’ve added finely chopped tomatoes, instead you can add tomato puree and proceed the same.

2. Quantity of cream can be increased or decreased according to individual choice. If you don’t like adding cream, skip the cream. But addition of cream gives very nice texture and taste to the dal makhani.

3. If you like smoky flavour, take one small charcoal piece. Heat and put it in  a small cup, pour few drops of ghee. Immediately keep it on top of the dal makhani and close the lid for three minutes so that smoky flavor infuses into the dal makhani.

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