Thursday, October 10, 2019

South Indian Lunch Recipes - Lunch Menu # 7

Today is another very very simple yet delicious South Indian lunch recipe. I have shared here a Tamilnadu style dal tadka or dal fry recipe. We call this as Paruppu kadayal. Today's menu is a simple Tamilnadu Lunch recipe - simple dal recipe, rasam, Cabbage poriyal (stir fry ), Curd rice.

South Indian Lunch

South Indian Lunch
Lunch Menu #7
  • White Rice
  • Paruppu Kadayal
  • Rasam
  • Curd Rice
  • Cabbage Stir-fry
Have a look at other South Indian Lunch Recipes 👉 here

South Indian Lunch

Paruppu Kadayal | Dal Fry | Dal Tadka
  • 1 small cup of Split Pigeon Peas / Toor Dal
  • 1 tsp Cumin seeds
  • 1 Onion, medium-sized, finely chopped
  • 1 large Tomato, finely chopped ( optional )
  • 2 Green chilies, finely chopped
  • 1 Dry red chilly
  • 4 Garlic cloves, mashed
  • Salt to taste
  • 1 tbsp Oil
  • Soak the toor dal for 15 minutes in a bowl. Transfer the dal to the pressure cooker along with 2 cups of water. Add ¼ tsp turmeric powder and few drops of castor oil and mix well. Pressure cook for 3 whistles or till it becomes mushy. Keep aside.
  • Heat oil in kadai/ wok. When hot, add cumin seeds and allow it to crackle. Add dry chilies to it and fry.
  • Immediately add the onions, green chilies, garlic, curry leaves to it and cook till the onions become translucent.
  • Add the tomatoes and cook till it becomes mushy and cooked.
  • Then add the pressured cooked dal, salt and 1 cup of water and cook for 10 minutes. Add water as needed to your desired thickness.
  • Serve this with hot rice and dollop of ghee.

Paruppu Rasam | Dal Rasam | Lentil Rasam
  • 2 cups of Dal water ( water from pressure cooked toor dhal or any lentil like green gram, horse gram, etc.. )
  • 1 large Tomato
  • Tamarind
  • 1 tp Mustard seeds
  • 1/8th tsp of Asafoetida
  • 3 Dry Red Chillies
  • 1 tsp Jeera / Cumin seeds
  • 1/2 tsp Pepper
  • 3 cloves of Garlic
  • Few Coriander Leaves
  • Salt as required
  • 1 tsp Oil
  • How to make Dal water for rasam - Pressure cook 1 cup of toor dhal( split pigeon peas  ) along with 2 cups of water.  When the pressure is released from the cooker, add 1 more cup of water an bring it to boil. Mix well and take out the water leaving the dal. reserve this water in a bowl. Use the remaining dal for making sambar.
  • Tamarind extract: Soak the tamarind in warm water for 20 minutes. After soaking time, squeeze and extract the pulp Strain the mixture and reserve the tamarind water.
  • Rasam Powder: Take cumin seeds and pepper, coarsely ground together with the help of ammikallu or mortar pestle. Mash the garlic too and keep aside.
  • Heat oil in a chatti or saucepan or small kadai/ wok. When hot add mustard seeds and allow it to splutter.
  • Add dry red chillies and asafoetida.
  • Immediately add the prepared tamarind water/ extract, next add the tomato, here lightly mash the tomato in hand and smashed garlic cloves, cumin pepper grounded. Mix well.
  • Let it boil for 2 to 3 minutes so that the raw smell goes off.
  • Add the dal water, salt, and mix well.
  • Once the water starts to boil, switch off the flame immediately.
  • Finally add some coriander leaves, transfer to a serving bowl and serve hot with white rice.
Curd Rice
  • 1 cup of Cooked Rice
  • 1/4 liter Curd
  • 1 tbsp of Oil
  • 1 tsp Mustard seeds
  • 1 tsp Channa Dal / Bengal Gram
  • Few Cashew Nuts
  • 1 Dry red Chilly
  • Few Curry Leaves
  • Salt to taste
  • Place the cooked rice in a large bowl. Add curd, salt and 2 tbsp of water. Mix well and keep aside.
  • Heat oil in a wok, when hot add bengal gram and mustard seeds. Wait till the mustard seeds splutter.
  • Add cashew nuts, curry leaves, dry chili, and fry. Do not burn.
  • Add this tempering / tadka to the rice and mix well.

Cabbage Poriyal:

  • 1 large cup of shredded cabbage
  • 1 tsp Channa dal
  • 1 tsp Mustard seeds
  • few Curry Leaves
  • 3 Dry Red Chili
  • 1 tbsp Oil
  • Salt to taste
  • Heat oil in kadai / wok. When hot add in channa dal and mustard seeds. Allow it to crackle.
  • Next add curry leaves, dry red chili, and fry. Do not burn.
  • Add the shredded cabbage, turmeric powder, salt and mix well. Cover and Cook for 15 minutes in low flame. Cook till it is wilted and completely cooked.

Wednesday, September 25, 2019

Idli Chili | Chili Idli | Chilli Idli Fry recipe | Leftover Idli Recipes | SimpleandYummy Recipes

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Chilli Idli Recipe - An Indo Chinese recipe using leftover idlis and also it's the best way to use leftover idli. If you are bored of eating idli and chutney for dinner, then try this recipe. A perfect and delicious recipe for dinner and also it's a kid's favorite snack recipe.

Chilli Idli
When you have any leftover idlis, then it can be done immediately. The best results are achievable only when you use cold idlis. Do not forget this step. If using freshly made idlis then it has to be refrigerated at least one hour so they consume less oil and do not stick or break while frying them.

Chilli Idli

Chilli Idli

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 1
Click for the video recipe here 👉
  • 2 no. leftover Idlis
  • 1, medium-sized Onion, cut into cubes
  • 1, small Capsicum, cut into cubes
  • 1 tbsp finely chopped Garlic
  • ½ tbsp finely chopped Ginger
  • ½ tbsp Soy Sauce
  • 1 tbsp Red Chilli Sauce
  • 1 tbsp Tomato Ketchup
  • Salt as required
  • 1 tbsp Oil
  • Oil for frying
To Coat the idlis
  • 1/2 tsp red Chilli powder
  • 1/2 tsp Pepper powder
  • 1 tbsp Cornflour
  • pinch of salt
  • Cut the idlis into cubes. Place them in a wide bowl. Add chilly powder, pepper powder, a pinch of salt and mix well. Then add the cornflour and mix them gently. (Or you can directly fry the idli cubes without any coating too )
  • Heat oil in a kadai to deep fry the idlis. Deep fry in batches. Or else pan fry the idlis with 1 tbsp oil. Keep aside.
  • Heat 1 tbsp oil in a kadai / wok. When hot add chopped garlic, ginger, green chilies. fry them.
  • Next add cubed onions, capsicum and fry till onion turns light brown in color.
  • Add soy sauce, red chili sauce, tomato ketchup. salt as required. Mix well and cook for a minute.
  • Finally, add the fried idlis and combine them well. Cook for a minute and serve hot with tomato ketchup

Tuesday, September 17, 2019

Paneer Biryani Recipe | Paneer biryani in cooker | How to make paneer biryani in pressure cooker | Simple and Yummy Recipes

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Paneer Biryani is an aromatic rice dish made with basmati rice, paneer, and some whole spices. This is such a very simple and quick biryani recipe prepared in a pressure cooker. It's a one-pot cooking recipe and takes only 30 mins to prepare. Serve it with onion raitha for lunch or dinner. It also makes a perfect lunch box recipe for working people and kid's lunch boxes.

Paneer Biryani

This recipe doesn't require any marination of paneer, but if you like you can marinate it. Also, this recipe doesn't require much preparation. Whenever I have a craving for biryani recipe, I typically follow this recipe. If you want to make vegetable or chicken biryani, follow this same recipe.

Paneer Biryani
Check Video recipe of Paneer Biryani here 👉

Check out my other biriyani recipe collections below
Cuisine : Indian
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2

  • 100 gms Paneer
  • 1 cup Basmati Rice
  • 1 medium-sized Onion, chopped
  • 1 medium-sized Tomato chopped
  • 3 slit, Green chilies
  • ½ tbsp Ginger Garlic paste
  • few Mint Leaves
  • few Coriander Leaves
  • 1 tsp Garam Masala
  • 1½ cup of water
  • 1 tbsp Oil
  • 1 tsp Ghee
Whole spices
  • 1 Cinnamon Stick
  • 4 Cloves
  • 4 Cardamon
  • 1 Star Anise
  • 2 Bay leaves
  • few Stone flower
  • Salt as required
  • Heat oil and ghee in the pressure cooker, when hot add the cashew nuts and fry till golden brown and keep aside.
  • Add all whole spices and fry for a few seconds.
  • Next add the onions, green chilies and fry till the onions turn golden brown in color.
  • Add the chopped tomato, ginger-garlic paste, and little salt. Cook till the tomatoes become mushy.
  • Add mint and coriander leaves. Saute for a minute.
  • Next add curd, red chilly powder and saute.
  • Add paneer cubes and mix well.
  • Add the soaked rice, water, and salt as required. Mix well.
  • Add garam masala powder, few coriander leaves and mix well. Bring it to a boil.
  • Cover the pressure cooker, when the steam releases add the weight. Cook for two whistles and switch off the flame.
  • When the pressure goes down, open the pressure cooker. Add ½ lemon juice and ½ tbsp ghee. Mix it very gently.
  • Finally, add the fried cashews. Serve hot with onion raita.

Tuesday, September 10, 2019

Egg Keema Recipe | Muttai Keema | Indian Style Minced Egg Curry Recipe | Egg Keema Masala | Anda Keema | SimpleandYummyRecipes

Egg keema or Minced Egg masala is a delicious Indian egg recipe and makes an excellent side dish for parathas and rotis.  This is one of my favourite egg recipe ever. This is one of the simplest and easy egg recipe ever. This is the simplest egg curry that you can make any time of the day.

Egg Keema
The best part about eggs are that they are versatile to cook. So so many varieties of dishes you can make. I have a lot of egg recipes in my blog. Check here for 👉 more egg recipes. Also check for the video recipe down below or click here 👉 . For more video recipes subscribe my YouTube channel.
Egg Keema

Egg Keema

  • 3 Boiled Eggs
  • 1 large Onion, finely chopped
  • 1/2 Capsicum, chopped
  • 1 large Tomato, finely chopped
  • 1 tsp Fennel seeds
  • 1 Green chilly, finely chopped
  • 1 Cinnamon stick
  • 3 Cloves
  • 2 green Cardamom
  • ¼ tsp Red Chilly powder
  • ½ tsp Turmeric powder
  • 1 tsp Garam masala
  • ¼ cup of water
  • Few Curry leaves
  • Few Coriander leaves
  • Salt to taste
  • 2 tbsp Oil
  • Heat oil in a frying pan or kadai, when hot add fennel seeds.
  • Saute cinnamon, cloves, cardamon in hot oil.
  • Add finely chopped onion and saute them.
  • Add chopped green chillies and curry leaves, saute till onions become light brown in colour.
  • Next, add the chopped capsicum. Saute it.
  • Add ginger-garlic paste and saute for 2 minutes.
  • Add the chopped tomatoes and saute them.
  • Add the spice powders and salt Mix well and cook in low flame till the tomatoes becomes mushy and raw smell of spice powders goes off.
  • Add ¼ cup of water and mix well.  Cook for 2 more minutes in low flame until all the water gets absorbed. 
  • Grate the boiled eggs directly to the kadai/ pan and mix them very very gently.
  • Garnish with coriander leaves and serve hot with parathas / rotis / naan / bread/ ghee rice etc.

Thursday, September 05, 2019

Selavu Aracha kuzhambu Recipe, Kongunadu Style (செலவு அரைத்த குழம்பு) | Kongunadu Style Selavu Aattiya Kuzhambu | Kongu Style Cauliflower Gravy | Village Style Cauliflower Gravy

Today I'm going to share a traditional Kongunadu style Selava Aracha Kuzhambu. The Selavu aracha masala means the curry paste ( ground paste ) which we used to make the gravy. We call this as selavu Kuzhambu or selavu aattiya kuzhambu. It's very famous in Coimbatore region, particularly in villages around Coimbatore.  We prepare all types of gravies in this way. The Selavu Aracha Masala is a coconut-based curry paste. This coconut-based curry paste can be used to prepare both veg gravies and non-veg gravies.

Kongunadu Style Cauliflower Gravy
For making this selava aracha masala, we use only shallots for this recipe. Shallots are a must for this recipe which gives a very nice taste for this gravy. Try to use only shallots, not the big onions. Meen Kuzhambu / Fish Kuzhambu can be also prepared with this base gravy or curry paste.  But you need to add tamarind pulp along with curry paste for the fish gravy.

Today I'm going to prepare a vegetarian gravy with cauliflower in Kondunadu style. So I'm going to use cauliflower and kongu curry paste for making this gravy. You can substitute any vegetable or meat for this gravy. It can be served with hot idlis or rice.

Kongunadu Style Cauliflower Kuzhambu

Cuisine: Kongunadu Cuisine ( Tamil Nadu Cuisine )
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves : 4
  • 10 Shallots, chopped
  • 2 ripe Tomato, chopped
  • 2 cups of Cauliflower florets
  • 1 tsp Turmeric powder ( optional )
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • Few Curry leaves
  • Few Coriander leaves
  • Salt to taste
For the curry paste ( Selavu Aracha Masala )
  • 10 Shallots
  • 1 tsp Cumin seeds
  • 1/2 tsp whole Pepper
  • 4 to 6 dry Red Chillies
  • 4 cloves of Garlic
  • 1 cup shredded Coconut
  • 2 tsp Coriander powder
  • few Curry leaves
  • 1 tbsp Oil
Method :
To make the curry paste
  • Heat oil in a wide kadai / wok, when hot add cumin seeds, dry red chillies and pepper. Fry for a few seconds. Do not burn the red chillies.
  • Add in the shallots, shallots and garlic. Fry till the small onions ( shallots ) turns slight brown in colour.
  • Then add the shredded coconut and fry for a minute in low flame.
  • Finally, add in the coriander powder and fry in a very low flame for one minute. Switch off the flame and remove the kadai from the stove and transfer the contents to a plate immediately and allow it to cool. So that the coriander powder doesn't get burnt. ( You can also substitute coriander seeds for this recipe, but we like to use only coriander powder )
  • Once its cool down transfer the mixture to a mixie jar and grind the mixture with enough water to a very fine paste. Set aside.
To make the gravy
  • Heat oil in a wok / kadai. When hot add mustard seeds and allow it to crackle.
  • Add shallots, few curry leaves and fry till onions turn light brown in colour.
  • Next, add the tomatoes and cook till it becomes soft and mushy.
  • Add in the ground paste and 3 cups of water. Add salt and mix well and bring it to a boil.
  • Once it starts boiling, add in the cauliflower florets, turmeric powder and mix well. Cover the kadai with the lid and let it cook for 20 minutes in low flame. Make sure the raw smell goes off. If not cook for some more time and also if needed add some more water.
  • The gravy should be medium thick. When it is done, sprinkle some chopped coriander leaves and serve hot with idli or rice.

Kongunadu Style Cauliflower kuzhambu


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