Ani’s Kids Recipe,South Indian samayal & Tips!
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Hi Friends, last week we attended baby shower function.  For baby shower we usually make odd number of variety rices.  So my friends mom made 7 variety rices for her daughter Durga’s baby shower.  Mushroom birayani is one among them.  I liked it a lot and I got this recipe from her. This is little bit different from my normal one where I used to fry all. I won’t grind anything in my normal way where as here I grinded tomato, coriander leaves and mint leaves.

Ingredients

1. Basmati Rice – 2 cups
2. Mushroom – 1 packet
3. Big Onion – 1
4. Green chilli – 2 slitted
5. Ginger-Garlic paste – 1 tsp
6. Fully ripen Tomato – 1
7. Coriander leaves – handful
8. Mint leaves – handful
9. Chilli Powder – 1/2 tsp
10. Coriander powder – 2 tsp
11. Turmeric powder – 1/4 tsp
12. Oil – 2 tbs
13. Lemon juice – 1/2 tsp

For the seasoning

1. Cloves – 2
2. Cardamom – 1
3. Cinnamon – small piece
4. Bay leaves – 2

Preparation

1.  Wash and soak the rice for 15 minutes.  Drain and keep it aside.  Heat a tsp of ghee/butter in a pan and saute the drained rice.  This will make the biryani more flavorful.

2.  Slice the onions lengthwise and clean mushrooms and cut into big pieces.

3.  Heat 2 tbsp oil in pressure pan/cooker, saute cinnamon, cloves, cardamom and bay leaves.

4.  Add onions and fry till onion turns golden brown.

5.  Add slitted green chillies and ginger-garlic paste and saute well.

6.  Add mushrooms and fry well.

7.  Grind tomato, corriander and mint leaves and add the paste.

8.  Now add chilli powder, coriander powder and turmeric powder and saute for a few minutes.

9.  Fry all these well until everything gets blended well and come to thokku consistency.

10.  Add sautéed rice and 4 cups of water, needed salt, lemon juice and pressure cook for 1 whistle (or as needed).

Tips
If you have rice cooker once all the steps are done transfer everything to rice cooker and cook.

Sambar is a staple part of most South Indian meals. Every family has their own personal recipe/touch to making this fantastic daal. The amazing part is that it is so flavorful and goes so beautifully with a host of things like Dosa, Idli, Rice, Vadas.

The winter melon, also called white gourd,ash gourd, “fuzzy gourd”, or “fuzzy melon”, is a vine grown for its very large fruit, eaten as a vegetable when mature. It is the only member of the genus Benincasa. The fruit is fuzzy when young. The immature melon has thick white flesh that is sweet when eaten. By maturity, the fruit loses its hairs and develops a waxy coating, giving rise to the name wax gourd, and providing a long shelf life. The melon may grow as large as 80 cm in length. Although the fruit is referred to as a “melon,” the fully grown crop is not sweet. Originally cultivated in Southeast Asia, the winter melon is now widely grown in East Asia and South Asia as well.

Ingredients

1. Fuzzy melon – 1
2. Onions medium size  - 1
(if you have Shallots then take 10 now (sambar onions ))
3. Diced ripen tomato – 1
4. Garlic – 2 cloves
5. Toor dal – 1 cup
6. Turmeric powder – 1/4 tsp
7. Red chili powder – 1/2 or 1 tsp
8. Coriander /dhania powder – 2 tsp
9. Salt as needed
10. Tamarind juice 3 tbsp
11. Oil – 3 tsp
12. Dry red chili -5 now
13. Mustard ¼ tsp
14. Cumin seeds ¼ tsp
15. Fennugreek seeds ¼ tsp
17. Curry leaves 6 now
18. Asafoetida ¼ tsp
19.  Coriander leaves 3 stks

Preparation

1.  Soak  Toor dal in enough water for atleast 1/2 hour.

2.  Wash the melon, peel the skin compleletely, cut them into big cubes.  Roughly chop onions and crush the garlic.  Now in a pressure pan combine washed toor dal, cubed melon pieces, chopped onion, garlic, tomatoes, tumeric powder, red chili powder, corriander powder, little salt and 2 cups of water.  Pressure cook upto 2 whistles and switch off.

3.  Take pan, heat oil splutter mustard, fenugreek seeds, cumin seeds, dry red chili and curry leaves.

4.  Sprinkle asafoetida and add the cooked veggie dal mixture, tamarind juice and salt.

5.  Bring it to boil, garnish with coriander leaves and switch off.  Serve with steaming hot rice topped with ghee.

Paruppu Usili is a traditional South Indian curry, particularly famous in Tamilnadu. This is a simple authentic South Indian side dish that can be served with Rice, any curry and papad. Paruppu stands for lentil (dal) and usili stands for crumbled. Paruppu Usili is a healthy dish prepared using lentils and vegetables. Beans and Kothavarangai are the most common veggies used for making Usili.

The best part about the dish is that even picky eaters start enjoying vegetables. Different vegetables can be incorporated in the recipe like french bean (Beans paruppu usili), cluster beans, cabbage (cabbage paruppu usili), broccoli (broccoli paruppu usili), radish (mullangi paruppu usili), asparagus (asparagus paruppu usili), carrot (carrot paruppu usili), beetroot (beetroot paruppu usili), banana flower (vazhapoo paruppu usili),vedndakkai/okra etc.

I wanted to try asparagus for almost 4 years but I don’t know how to make SouthIndian version out of this. Now I got this recipe I tried this. It is very very good.

Asparagus Paruppu Usili

 

Ingredients  for Usili

1. Bengal gram (kadala paruppu)  -  1/2 cup
2. Dry red chili  -  2 nos
3. Asafoetida  -  3 pinch
4. Cumin seeds  -  2 pinch
5. Salt (for dal)  -  as needed

Ingredients – 2

1. Onion (chopped)  -  1 no
2. slitted green chillies  -  3
2. Garlic (fine chopped)  -  2 cloves
3. Asparagus  -  10 stks (or now small bunch)
4. Turmeric powder  -  1/4 tsp
5. Salt (or to taste)
6. Oil  -  3 tsp
7. Mustard seeds   –  1/4 tsp
8. urad dal  - 1/4 tsp
9. Curry leaves
10. Coriander leaves

Preparation

1.  Wash the fresh asparagus stalks, chop the thick lower thick stalks and trash it and finely chop the rest like (beans) and keep aside.

2.  Soak bengal gram for atleast an hour in water. When done rinse, drain and grind it with cumin seeds, asafoetida, dry red chili and salt to a coarse texture.

3.  Cook this grinded mixture over an idli plate and steam cook until done. When done, let cool and gently crumble them with your hands to make the usili and keep aside.

4.  Now heat oil in a pan, splutter mustard, urad dal and curry leaves. Fry the onions,green chillies and garlic till translucent. Add the chopped asparagus, cover and cook over medium flame for 4 minutes. This should cook enough to make it soft, add turmeric, crumbled dal usili and salt. Fry till the entire mixture blends and turns to crumbly dry texture.

5.  Garnish with coriander leaves and serve hot.

Tips

Normally paruppu usili never includes onion, its just sauteed with dal and veggie.   But all my preparations do include them to give a nice texture and taste. You may avoid if you follow the traditional method.

Combination of lentils can be used (Bengal gram + Toor Gram)

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