Dry Soya Bean Kurma | Soya Recipes

As we all know soya is good for health and dry soya bean is no exception.   I have to finish my packet of soya bean before it expires so made this kurma for weekend lunch along with cabbage stir fry and some fryums.  I had this idea from my multi beans kurma recipe.  This recipe easy to prepare, only thing is make sure to allow 1-2 extra whistles for soya as it’s takes long time to cook.  I wanted to take step vise pictures but that day I was doing extreme multi tasking so couldn’t take pictures, but it’s pretty straight forward recipe to follow.  For variations you can add any other beans of your choice and make it same way.  

Ingredients

Soya Bean – 1 1/2 Cups
Chopped Onion – 1 Cup
Chopped Tomato – 3/4 Cup
Green Chilies – 3
Oil – 3 tbsp
Cumin Seeds – 1/2 tsp
Minced Ginger-Garlic – 1/2 tbsp
Curry leaves – 1 sprig
Red Chili Powder – 1 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Sambar Powder – 1/2 tsp [optional]
Garam Masala Powder – 1/2 tsp
Cilantro Chopped – 1 tsp
Salt – to taste
Water – As needed
Chopped Cilantro – 2 tbsp

To Grind
Grated Coconut – 2 tbsp
Cashewnuts – 5-6 [or use poppy seeds 1 tbsp]
Fennel Seeds – 1/2 tsp
Roasted Gram Dal/Bhuna Channa Dal/Pottukadalai– 1 tbsp



Method:

1. Wash & soak soya beans over night.  Next morning rinse 3-4 times in water and pressure cook with 1/2 tsp salt for 5-6 whistles with little water.
2. Meanwhile chop onion, green chili, tomato & coriander leaves.  Grind all the items listed under ‘to grind’ into smooth paste with help of little water, keep aside.
3. In a pan or wok heat oil, add cumin seeds and allow to splutter.  Add curry leaves, onion, green chilies and sauté until translucent.
4. Add chili, turmeric, coriander seeds powder & sambar powder (if using), stir and cook for a minute.
5. Now add chopped tomato, salt, mix well, cover and cook until tomato gets mashed around 2-3 minutes in medium flame.
6. Add 11/2-2 cups water and bring it to boil, now simmer for 6-8 minutes in medium-slow flame.
7. Add gram masala, grinded paste, stir well and cook for 2 more minutes.  Garnish with cilantro & off flame.

Serve warm with rice or roti. 



And this goes to Preeti’s ‘Only’ Cooking with Soya Event,  a event started by Pari of Foodelicious.

Have a nice day ~~

Spicy Garlic Chutney | Luhsun Mirch Ki Chutney

 
I have become a big garlic eater and the fact that garlic is good for health makes it more appealing.   I have made garlic chutney many times but didn’t manage to post until this time I manage to click it before it gets polish off as it’s one lip smacking chutney.   Very easy, quick and tasty garlic chutney that goes well with almost every thing.  I eat this with parata, any variety rice, idli, dosa and ofcourse for chaat recipes like vada pav, bhel, dabeli; the list goes on. 
Warning here is this chutney is way too spicy so if you can’t handle it then reduce number of chilies.  Adding tomato is optional in this chutney but normally I add as it bring good color and helps in grinding. 



You can also check - Homemade Garlic Powder

Ingredients:

Dry Red Chilies - 12
Large Garlic Pods – 6-8 [if you are using small garlic pods then using 18-20]
Tomato – 1 [small]
Tamarind – 1 tsp
Cumin Seeds/Jeera – 1 tsp
Salt -  to taste
Water – 1-2 tbsp



Method:

1. Add all the ingredients in a blender or mixer and blend into smooth chutney.  Add water in small quantity only if required to make chutney smooth.

Our S P I C Y garlic chutney is ready.  Have it with any thing of you choice.
 

Notes ~

~ You can add tempering over chutney.  To do that heat 1 tsp oil, add 1/4 tsp mustard seeds, 1 sprig curry leaves, 1 dry red chili, 1/2 tsp urad dal and roast until dal gets golden brown, pour over chutney.
~ This chutney is very spicy, if you like less spice then reduce number of chilies.

Have a nice day ~~

Tindora Dal | Kundru Dal Recipe

It’s been so long I posted any dal recipe to think of it I hardly have any daal recipe in my blog it’s not that we don’t eat any dal or lentils infact that’s part of our diet everyday – day and night.  It’s just that I think everyone knows how to make a dal that I don’t post it  Ivy Gourd/Tindora or Kundru was introduced to me by DH, in our home we never made any thing related to kundru, we are more of patal bhaji people. 


Kundru is still makes rare appearance at home simply cause it’s difficult to find good, fresh kundru in Singapore and when it does I end up making simple stir fry along with some plain dal.  This time for a change I made this tindora dal and loved it.  It goes well with steamed rice, you don’t really have to make any side dish along with it or a simple and quick potato fry goes well too. 



Other Ivy Gourd recipe – Tindora Masala
Ingredients:

Split Green Gram/Moong Dal/Pilli Dal– 1/2 cup
Chopped Tindora/Ivy Gourd/Kundru – 1 Cup
Onion – 1 [large]
Tomato – 1 [large]
Green Chilies – 4-5
Salt – to taste
Water – as required
For Tempering
Ghee/Oil – 2 tsp
Asafoetida/Hing – a pinch
Dry Red Chili/Lal Mirch - 1
Curry leaves – 1 sprig
Cumin Seeds/Jeera – 1 tsp
Minced Garlic/Lahsun – 1 tsp
Cilantro – 2 tbsp [chopped]


Method:

1. Chop tindora, onion, tomato, chilies and pressure cook with washed dal along with enough water (around 2 cups) for 2-3 whistles.  Once pressure released, mash dal slightly.  Add 1/2-1 cup water if required and add salt. 
2. To prepare tempering, heat oil in a small pan and add all the ingredients in order under ‘for tempering’, sauté until  garlic becomes golden brown and pour over dal.  Garnish with cilantro.
 

Serve warm with rice or roti with a dollop of ghee for that extra taste.  Easy, what you say?


Variations ~
~ You can do the same with toor dal.
~ If you are using the dal later, it might thicken up so add little water and warm up.

Have a nice day ~~

Eggplant Pomodoro Pasta Recipe

I make pasta most of the times for dinner either Friday or Saturday’s and that’s why I don’t have the vast collection of pasta recipes in blog since no more I take pictures in night, otherwise for the different experiments I do with pasta I would have had a long list.  Anyways this time for a change I made pasta for Saturday lunch and was able to click few images making the hungry souls wait!


If you are  bore or want to try something different from the usual pasta in white sauce or tomato sauce recipe, try this aubergine pomodoro pasta.  Only the name is bit complicated but the recipe is simple and quick.  Normally I make soup along with pasta to make a complete filling meal, some time I fix some quick salad or garlic bread or just add chips.  Anyways that’s me, you can make only pasta if you wish, this pasta is great as lunch box recipe too. 



Ingredients: [ Serves 4]

Pasta – 4 Cups
Long Eggplant – 1 around 300gms or 2 cups chopped
Minced Garlic – 1/2 tbsp
Tomatoes – 3 Large
Chopped Olives – 2 tbsp [optional]
Freshly Ground Pepper – 1/2 tsp
Paprika – 1 tsp
Italian Herbs – 1 tbsp
Salt – To Taste
Olive Oil – 3 tbsp


Method:

1. Put a pot of water on to boil, add 1 tsp of salt, add pasta in boiling water and cook until just tender or follow instructions on package.  Drain pasta and rinse in cold water, keep aside.
2. Chop onion, tomato and dice eggplant.  Heat oil in a large nonstick skillet over medium heat. Add garlic and sauté until light golden brown. 
3. Add onion and sauté until translucent, now add eggplant and cook, stirring occasionally, until just softened, about 5 minutes in medium to high flame. Add chopped Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes and cook until it get’s mashed.
4. Add salt, herbs, olive, paprika, pepper and stir well, cook for 3-4 minutes again until everything blends well and tomato is mashed fully.
5. Finally add the cooked pasta and mix well.  Adjust pepper, salt if required.

Serve warm with soup and salad of your choice.  I made cabbage soup and serve along with some chips, a perfect weekend meal.



And this goes to Shama's Fast Food Evet - Pasta.

Variations:

~ Try this with any type of pasta and any variety of eggplant too.
~ Adjust paprika and pepper to taste.
~ You can use green olives or just skip the olives if you don’t have it.
~ If you don’t have paprika with you, no worries add 1 tsp of red chili powder or grind dry red chili to make flakes and add 1 tsp
~ You can add parmesan or any other cheese of you choice in the end over pasta.

Have a nice day ~~

Carrot & Coconut Salad | Oil Free Cooking

This is the most easy and simple salad recipe which taste wonderful.  I learnt this from my sister’s friends, this was one recipe that she would make often.  Fresh juicy carrot along with coconut and hint of lemon makes this salad light and refreshing.   I added less coconut but you should add as in recipe and it’s taste delicious, you can also add tempering to this salad but normally I doesn’t do that unless it’s made for guests.  This can be done in jiffy and goes well with almost any thing but perfect with rasam, sambar rice or any masala side dish, also good for lunch box and for kids.  Try this and you are sure going to love it. 

Ingredients
Grated Carrot – 1 cup
Chopped Green Chilies – 2
Fresh Grated Coconut – 1/4 Cup [ I used 1 tbsp]
Lemon Juice – 1 tbsp [or to taste]
Salt – to taste
Cilantro – 1 tbsp [chopped]



Method:

1. Wash, peel grate carrot and coconut.  Finely chop green chilies and cilantro.

2. In a bowl place all the ingredients, add lemon juice and give a good stir to mix well.  Keep in refrigerator until ready to serve.

That’s all, our salad is ready.  isn’t it simple and super easy.



Variations~

~ Add tempering in the last for that heat 1 tsp oil, add 1/4 tsp mustard seeds, 1 sprig curry leaves, 1 dry red chilli, 1/2 tsp urad dal and roast until dal gets golden brown, pour over salad.
~ Adjust coconut portion according to your taste, you can use 1:1 of carrot and coconut too.
~ Don’t skip lemon n use fresh ones.

Have a nice day ~~

Ragi Inippu Pidi Kozhukattai | Ganesh Chaturthi Recipes

Wishing All the reader Happy Ganesh Chaturthi.

I like Raagi Pidi kozhukattai than modak, our neighbor used to give us this along with other yummy Ganesh Chaturthi goodies and I always liked raagi kozhukattai.  It not only healthy, easy recipe to prepare but also taste yum.  This also makes a quick and delicious snack for kids or for tea time.

I made this for 1st time and surprising DH also liked it.  If you still thinking what to make for chaturthi then you have to try this or it’s more with the people who do Ganesh Sthapana at home and have to break head what to make every day for Naivedyam.  Wish you all blishful day and may Ganeshji bless everyone. 



Ingredients:

Ragi Flour – 1 Cup
Rice Flour – 2 tbsp
Split Moong Dal – 1 tbsp
Jaggery Powder – 1/2 Cup
Grated Coconut – 1/4 Cup
Cardamom Powder – 1 tsp
Salt – a pinch
Water – 1/4 Cup



Method:

1. Roast ragi and rice flour until fragrant, do it on slow flame to avoid flours from burning. Transfer to a plate or bowl.
2.  In the same pan add washed moong dal and roast until light brown.  Next add coconut and roast for 30 seconds, keep aside.
4. In the same pan add jaggery, water and bring it to good boil and simmer until jaggery dissolves, strain to remove impurities.
5. In a bowl add roasted flours, dal, coconut, salt, cardamom powder.  In small quantity start adding jaggery water.
6. Mix well using a spatula to form a dough.  Now start kneading with hands, if the dough is hot, dip hand in a bowl of water to knead dough.  Take a medium lemon size dough and shape it into round/ball.
7.  Now roll the balls into cylinders shape and press it in fingers to get imprinted with fingers marks.  Repat same for rest of dough.
8. Prepare a steamer or use idli cooker, grease idli plates with oil, keep these kozhukattai and steam for 12-15 minutes.

Serve to Ganeshji & to our family and friends. 



And this goes my Festive Food: Ganesh Chaturthi Event.

Have a nice day ~~

Rajma Modak | Modakam | Ganesh Chaturthi Recipes

I know I know Rajma Modak? Really?? You wil ask but then why not.  I was making rajma curry and it strike me to try modak with it as I was using small rajma variety.  And what a wise decision it was the puran tasted delicious, just too good.  Rajma adds wonderful texture to the otherwise boring plain filling.  Like I said in my previous post of Modak, this year first time I am trying this and am happy with the result, still need to work on the getting good shaped modaks but hey end of day all matter is taste right?  I am sure Ganeshji going to happy with these goodies.  Here again if you haven’t tried modak/kozhukattai yet, don’t not hesitate give a try not only during Vinayakar Chaturthi but it also makes a wonderful snack for any time or even for those sweet craving days.



Ingredients:

For Filling/Puran/Pooranam
Rajma – 1/2 cup
Jaggery – 1 Cup [ or 3/4 cup]
Coconut – 3/4 Cup
Cardamom Powder – 1 tsp
Nutmeg Powder – 1/2 tsp
For Modak Outer Layer
Rice Flour – 1 Cup
Water – 1 1/4 Cup
Salt – 1/4 tsp
Ghee/Sesame Oil – 1 tsp




Method:

For Filling/Puran
1. Wash and soak rajma overnight or 4-5 hours.  Pressure cook for 3-4 whistles, allow the cooker to cool down.
~ 1/2 cup of rajma will be 1 cup after it’s cooked.

2. Discard water and mash rajma well.  (I used small variety of rajma)
3. In a pan melt jaggery with little water (around 1/4 cup), strain the water to remove impurities and bring it back to pan again, when it starts to boil well, add mashed rajma, coconut, cardamom powder, nutmeg powder and mix everything well.  Once the mixture becomes dry and start leaving side of pan it’s ready. 

Once our purna ready allow it to cool meanwhile we work on the outer layer.

For outer layer
4.  Boil water in a pan add ghee or oil whatever using.   Add salt and rice flour.
5. Mix quickly in slow flame not forming any lumps.
6. Once everything come together off flame and let the dough sit for 2 minutes.  In the same pan or in a different bowl knead dough to make it smooth.  It will be warm so big careful while doing this.  If required keep dipping hand in a bowl of water.  Cover the dough with damp cloth at all times.

To make Modak
7. Pinch a medium lemon size dough and make it into smooth ball.  Grease hands with oil, start pressing with fingers edges of ball to make a small cup/katori.  Make sure cup is not very thick.
8. Fill 1-2 tsp of rajma  filling and gather corners together to form a bundle and seal the edges at the top.  Repeat same for rest.
9. Heat a steamer with water or idli cooker, grease idli plates and steam modak for 10-12 minutes, once done the outer layer will be shinny.


Our modak is ready.  Serve this warm or microwave for 20-30 seconds before serving.  Serve warm modak with a dollop of ghee and it taste fabulous. 


And this goes my Festive Food: Ganesh Chaturthi Event.

Have a nice day ~~