Halloween Special – Pumpkin Soup Recipe | Poosanikai Soup

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Its fall season and pumpkin pops out everywhere! I bought the pumpkin from the Grocery shop couple of days back and it was decorating my kitchen for a while and blinking at me with a question - what you are going to do with me this time? As you all aware there are many creative dishes we can make from Pumpkin. So, here i am with another interesting pumpkin recipe - Halloween special Pumpkin hot soup suited for the rainy weather out there.

Check here for some of my tried recipes on Pumpkin.  


Pumpkin Soup


Ingredients:
Orange Pumpkin – 2 cups (chopped)
Green Apple – ½ cup (tart taste)
Butter – ½ inch
Garlic Flakes – 2 to 3 nos.
Onion – ½ cup
Water or Vegetable broth – 1 cup
Dried Thyme – ½ tsp
Whipped Milk – ½ cup
Sugar – 1 tsp
Pepper – 1 tsp
Salt to Taste

Method:

Step 01) In a saucepan, heat butter, add garlic flakes and sauté for a minute and then add chopped onion saute till it turns to pink

 

Step 02)Then add chopped pumpkin & apple and saute for a minute or so and then add water (if you have vegetable broth add that instead of plain water) and allow them to cook till pumpkin & apple turns nice and tender (it may take 7 to 8 mins) If you don’t like the tart taste, skip the apple.

 


Step 03Switch off the gas and add sugar, salt and dried thyme. Thyme enhance the nice flavor to the soup. Allow them to cool and grind the cooked mixture into puree.

 

Step 04Switch on the gas and keep it low flame; pour the mixture to the sauce pan add the whipped milk for rich creamy soup boil it for a 2 minutes and switch off the gas.



Serving: Serve it in a bowl and add crushed pepper on top and enjoy the hot soup.



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Mysore Masala Dosa

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Mysore Masala Dosa, as it implies itself, it is an authentic dish from Mysore cuisine. Yes it is different in taste than the regular Masala Dosa. The dosa batter is prepared by mixture of 2 types of rice, flattened rice and Bengal gram not used the Urud Dal/ Black gram. This batter gives the different taste and awesome rich color to the dosa. The Special touch  is smearing red chutney over dosa and covering with potato curry topping with butter makes it irresistible taste. Learn how to make this authentic dish by following the given step by step recipe.


Batter Ingredient  & Method
                                                                                                                                             
Boiled Rice – 1.5 cups
Raw Rice – ½ cup
Flattened Rice/Aval/Poha – 1 cup
Chana Dal/ Kadalai Paruppu/Bengal Gram Split – 2 tbsp
Methi/ Fenugreek Seeds – ½ tsp
Salt to Taste


Method:

Step 01) Soak both rice, kadalai paruppu and methi together for 5 to 6 hours
Step 02) while grinding, add salt and washed aval/poha and grind it nicely
Step 03)  Keep it overnight for fermentation.



Red Chili Chutney Ingredients:

Whole Red Chilies – 6 to 7 nos.

Garlic Flakes – 3 to 4 Nos.
Onion chopped – 1 tbsp (optional)
Roasted Gram/ Pottu Kadalai – 1 tbsp
Salt to Taste







Method:
Step 01) Soak the red chilies in warm water for 10 minutes

Step 02) Add all above ingredients into a mixer jar blend it for a minute and then add the soaked chilies and blend till smooth paste




Potato Masala Ingredients:

Potato – 2 to 3 nos (big)
Onion – 1 big size
Ginger grated – ½ tsp (optional)
Green Chilies – 2 to 3 nos.
Curry Leaves - Few
Turmeric Powder – ½ tsp
Salt to Taste

~ For Seasoning:
Mustard Seeds – 1 tsp
Bengal Gram Split – 1 tsp

Method:

Step 01) Boil the potatoes in microwave or in pressure cooker. Let them cool and then peel the outer skin and smash it moderately, not so smooth paste nor so big bite size chunks

Step 02) Add turmeric and salt to the potato and mix it nicely

Step 03) Heat a pan with 1 tbsp of oil, add mustard seeds and Bengal gram split allow them to splutter

Step 04) Add onion (chop them into lengthwise instead of dice for this sabji) and fry them for a minute

Step 05) Add ginger (optional), chopped green chilies and curry leaves and fry them till onion turns into pink (don’t fry the onion to much)

Step 06) Add potato and mix it nicely for 2 more minutes and turns off the gas

How to Make Dosa:

 Step 01) Heat a flat frying pan, spread batter as a thin round. Add a teaspoon of cooking oil/ghee(clarified butter)/butter to one sides of the Dosa.

Step 02)  Turn into other side, slight cook and take one tbsp of red chili chutney and spread over the dosa

 

Step 03) Place the potato masala sabji in center of the dosa and cover it as per pic.

 

Serving: Serve with coconut chutney or onion tomato chutney and for extra spiciness you can serve red chili chutney too. Enjoy the authentic style of Mysore Masala Dosa.


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List of PULSES AND LEGUMES in Indian Languages

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List of some common Pulses and Legumes and their equivalents/translations in Indian languages - Hindi, Marathi, Bengali, Gujarati, Punjabi, Oriya,Tamil, Malayalam, Telugu and Kannada. 

Pulses and Legumes:

English: Bengal gram Whole/Chickpea 


Chickpea-Chole
Hindi: Chana
Marathi: Harbara
Bengali: Chola
Gujarati: Chana
Punjabi: Chole
Kashmiri: Chanu
Oriya: Buta
Tamil: Konda kadalai
Malayalam: Kadala
Telugu: Sanagalu
Kannada: Kadale

English: Bengal Gram Split

Blackgram-Ulutham-paruppu

Hindi: Chane-ki-dal
Marathi: Harbara dal
Bengali: Cholar dal 
Kashmiri: Chola dal
Tamil: Kadalai Parappu
Malayalam: Samaga pappu
Telugu: Samaga pappu
Kannada: Kadale bele






English: Bengal gram - Roasted

Bengal Gram Roasted-Pottukadalai

Hindi: Bhuna Chana
Marathi: Phutana
Bengali: Chola bhaja
Gujarati: Phutana
Tamil: Pottukadalai
Malayalam: Varutha kadala
Telugu: Putnalupappu
Kannada: Huri-kadale




English: Black Gram


Black Gram-Ulutham-paruppu

Hindi: Urad dal
Marathi: Uddachi dal
Bengali: Mashkalair dal
Gujarati: Aalad
Punjabi: Mah-di-dal
Kashmiri: Kaha
Oriya: Biri
Tamil: Ulutham paruppu
Malayalam: Uzhunnu parippu
Telugu: Minapa pappu
Kannada: Uddina bele


English: Cowpea / Black Eyed Pea

BlackEyedPea-Karamani

Hindi: Lobia
Marathi: Chavli
Bengali: Barbati
Oriya: Chani
Tamil: Karamani
Malayalam: Payar
Telugu: Bobbarlu
Kannada: Alasande






English: Field Bean/ Broad Bean

BroadBean-Mochai
Hindi:Val
Marathi: Valpapdi
Bengali: Sim
Gujarati: Valpapdi
Kashmiri: Moang
Oriya: Baragudi
Tamil: Mochai
Malayalam: Avara
Telugu: Chikkudu
Kannada: Avare



English: Green Gram - Whole


Green Gram Whole-Mung-Pasipayir

Hindi: Mung
Marathi: Mung
Bengali: Mug
Gujarati: Mug
Punjabi: Moongi
Kashmiri: Muang
Oriya: Muga
Tamil: Pasipayir
Malayalam: Cheru Pararu
Telugu: Pesalu
Kannada: Hesare kalu



English: Horse Gram
HorseGram-Kollu

Hindi: Kulthi
Marathi: Kuleeth
Bengali: Kulthi-kalai
Gujarati: Kuleeth
Oriya: Kolatha
Tamil: Kollu
Malayalam: Muthira
Telugu: Ulavalu
Kannada: Hurule





English: Split and Husked Green Gram

SplitAndHuskedGreenGram-MungDal
Hindi: Mung Dal / Moong Dal
Marathi: Mung Dal
Bengali: Mug Dal
Gujarati: Mug Dal
Punjabi: Moongi
Kashmiri: Muang
Oriya: Muga
Tamil: Pasipayir
Malayalam: Cheru Pararu
Telugu: Pesalu
Kannada: Hesare kalu




English: Split Red Gram
SplitRedGram-Masur-dal

Hindi: Masur dal
Marathi: Masur dal
Bengali: Masoor
Gujarati: Masur dal
Kashmiri: Musur
Oriya: Masura
Tamil: Masur paruppu
Malayalam: Masur parippu
Telugu: Misur pappu
Kannada: Masur bele



English: Split Yellow Gram / Pigeon Pea


Split-Yellow-Gram-Tuvaram-paruppu

Hindi: Arhar dal
Marathi: Tur dal / Toor Dal
Bengali: Arhar dal
Gujarati: Tuver
Kashmiri: Arhar dal
Oriya: Harada
Tamil: Tuvaram paruppu
Malayalam: Tuvara parippu
Telugu: Kandi Pappu 
Kannada: Thugare bele





English: Peas


Peas-Pattani

Hindi: Katar
Marathi: Vatana
Bengali: Katar
Gujarati: Vatana
Kashmiri: Kara
Oriya: Matara
Punjabi: Kabli chole
Tamil: Pattani
Malayalam: Pattani
Telugu: Batani
Kannada: Batani







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Kuli/ Kuzhi Paniyaram Spicy and Sweet

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In Tamil Kuli/Kuzhi means hole. A dish made by steaming a rice batter in a hole. Traditionally the batter used is the same as that for idli or dosa batter. But idli batter consumes lots of oil using a mould and as a diet conscious our family doesn't like too much oil, so my MIL tweaked a bit in batter recipe and it just need few drops to cook this wonderful Kuzhi Paniyaram South Indian breakfast dish. You can prepare spicy and sweet version of kuzhi Paniyaram. Here I am sharing both the recipes.

Ingredients for Spicy Kuzhi Paniyaram Batter:
Pachai Arisi/Raw Rice – 1 cup
Puzhungal Arisi/ Par Boiled Rice – ½ cup
Aval/Poha/Flattened Rice – ¾ cup
Salt to taste









For Masala Ingredients:
Onion (chopped) – ½ cup
Green Chili (chopped) – 2 nos.
Fresh Coriander Leaves/Cilantro – ½ cup chopped
Curry Leaves - few
Soaked Pasi Paruppu /Mung  Dal/ Split And Husked Green Gram – 2 tbsp
Soaked Kadalai Paruppu/Chana Dal/Bengal Gram split – 2 tbsp
Magali Kizhangu / Decalepis  - 2 tbs chopped (optional)

(Magali Kizhangu - is a plant whose root is used in ayurvedic medicines and also used in pickles)


Ingredients for Sweet Kuzhi paniyaram Batter:
Pachai Arisi/Raw Rice – 1 cup
Puzhungal Arisi/ Par Boiled Rice – ½ cup
Aval/Flattened Rice – ¾ cup
Vellam /Jaggary (Indian sweetener like sugar made from sugar cane juice-Available in Indian store)
Salt to taste







Method:
Step 01) Soak the batter ingredients in separate container for 4 to 5 hrs except flattened rice. While grinding wash the flattened rice/aval twice and add it to the blender (aval/poha is a very soft in texture no need of long time soaking)

Step 02) Add all above spicy masala ingredients to a batter and mix it well

Step 03) for sweet batter add the crushed jaggery powder in the end while blending

Step 04) Keep both the batter for fermentation overnight

Step 05) Heat a non stick kuzhi paniyaram pan and add few drops of oil in each molds

Step 06) Once the oil is slightly hot add a batter in each hole as per your preference of spicy and sweet batter.  Cover with lid so that it cooks evenly and much faster with a pressure
 

Step07) Flip/turn the kuzhi paniyaram through a knife and cook the other side till it gets golden color (approximately it will take 2 to 3 minutes to cook on each side) once you turn, no need to cover with lid 

Serving: Serve with coconut chutney

Note
  • Always cook in low flame to get golden color else it will burn much faster
  • You can add fried coconut pieces to get more crunchiness
  • You can also use shallots instead of regular onion
  • If you want to use veggie then grated carrot would be a good option
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Wheat Flour Laddu /Atta Ladoo

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Just like any other laddu/ladoo you can prepare laddu from wheat flour. I have used the coarse wheat flour which is available in Indian store or you can use the regular plain wheat flour. Wheat is always known for its health benefits and here is a high energy sweet dish, which you can prepare very easily and quickly.


Ingredients: 
  • Wheat Flour – 1 cup
  • Sugar – ½ cup
  • Ghee/Clarified Butter – ¼ cup
  • Cardamom Powder – 3 tsp
  • Raisins or cashew nuts – 1 tbsp
  • Milk – ¼ cup




Method:

Step 01) Heat a pan with ghee and fry the raisins & cashews and transfer them in to a plate







Step 02) Add wheat flour in the same pan remaining ghee and roast the wheat flour nicely till u get aroma or flour turns to golden brown (make sure not to burn it)




Step 03) Turn to low flame and add cardamom powder and sugar mix it nicely and turn off the heat








Step 04) Allow the mixture to cool a bit yet warm add 1 tablespoon of milk to small portion of mixture and prepare the laddo and continue this same process till u consume all the flour and turn them in to delicious ladoos 






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Kerala Style Idiyappam / String Hoppers

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Idiyappam (e-di-ap-pam) is a traditional South Indian cuisine served as a main course at breakfast or dinner with vegetable stew, sweetened coconut milk, and curry like potato, peas masala and even with non-vegetarian curries.  Very simple ingredients and it is very quick and easy to prepare. You can also use wheat flour, finger millet flour (Ragi) instead of rice flour. 


Ingredients:
Rice Flour – 1.5 cups
Salt to taste
Water
Oil – 1 tbsp

Locally it is also known as Nool Puttu in Kerala and in the coastal areas of Karnataka as "Semige".



Method:

Step 01Heat a pan with cup of water and add salt, oil and allow them to boil. When it starts bubbling turn off the heat and add rice flour and keep mixing to make a dough.

 


Step 02) To prevent from dryness cover the dough with a wet cloth. Pinch an orange size portion from the dough form a little longer roll and place it in the presser, press the dough on greased idli plate and repeat the same procedure till you use all the dough.

 



Step 03) Steam it for 7 to 8 mins. (Without whistle) in pressure cooker.

Note: Instead of step 1, you can directly knead the dough like chapati. Use  the roasted rice flour, salt and oil adding boiled water little by little knead the dough and let them sit for 10 mins. And cover the bowl with a plate or muslin cloth.

Serving:  Serve with Vegetable Stew, Coconut Milk or any other spicy curry.



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