Beans Paruppu Usili Recipe | Paruppu Usili Curry

 

Chettinad  Beans Paruppu Usili or Beans Kindal is a popular and healthy side dish prepared for rice. Dal in this recipe will be dominating as its proportion is more compared to the vegetable, this gives a awesome taste to the dish.This recipe can also be prepared using Cluster Beans, French Beans, Broad Beans, Cabbage, Plantain flower, Ivy gourd etc.  Make sure you mash the vegetable well so that it blends with the dal and that amalgamation will give a unique taste to the dish.

Any green vegetable like Beans contain high amount of chlorophyll can block the carcinogenic effects of heterocyclic amines generated when grilling vegetables/meats at a high temperature. If you tend to like your grilled foods charred, make sure to pair them with green vegetables to decrease your risk.

Finally i would like to add my related recipes with this post of Beans Paruppu Usili recipe, 
Tomato Rasam, Pepper Rasam, Kerala Aviyal, Chow Chow Kootu, Mor Kuzhambu, Brahmin Paruppu Usili

Beans Paruppu Usili Recipe | Paruppu Usili Curry | Chettinad Beans Paruppu Usili  Recipe Cuisine: Chettinad  |  Recipe Category: Poriyal Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Serves: 4-5 BEANS – ¼ KG ONIONS – 2 NOS TO GRIND TOOR DAL – ½ CUP CUMIN SEEDS – 1 TSPN FENNEL SEEDS – 1 TSPN RED CHILLI – 6 NOS ASAFOEDITA – ¼ TSPN TURMERIC POWDER – ¼ TSPN SALT – TO TASTE TEMPERING OIL – ¼ CUP MUSTARD – ¼ TSPN CURRY LEAVES – FEW

METHOD OF PREPARATION

1. Finely chop beans and onions. Chopping beans finely helps in boiling or steaming it quickly

2. Soak dal and red chilli for 1 ½ hrs. Grind this along with cumin seeds, fennel seeds, asafoedita, turmeric powder and salt in a mixie as coarse paste without adding water. Soaking red chilli helps in smooth grind since we are coarsely grinding it the mixture

3. Cook Beans separately in steamer or  boiling water or in a cooker for 2 whistles.  Drain the water and mash it coarsely.

 

4. Take a pan and heat oil, temper the given ingredients. Add finely chopped onions and saute it until translucent and then add the grounded paste and mix it well.Cook it until the raw flavor goes and color changes

 

5. Now add Beans and cook till it becomes crumble, crumble it using ladle or flat spatula

6. Transfer it to serving dish; serve it with curd rice, rasam, Mor kuzhambu

 

 

 

 

Note

• You can replace beans with any vegetables like Cluster Beans, French Beans, Broad Beans, Cabbage, Plantain flower.
• Precooking and mashing the beans helps in binding easily.
• If you forgot to soak the dal early, you can soak it in hot water for 30 mins and then start the process.

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Spicy Kara Boondhi | Crispy Kara Boonthi | Authenticrecipeofindia

 

Kara Boondhi is crispy, spicy, fried Indian tea time snack. Especially prepared on Diwali and all festivals. All time favourite snacks from younger kids to elder persons too. Just 10 minutes is needed to prepare this tasty snack.It is a tricky snack as well. The shape of boondhi depends on the consistency of the besan flour mix and boondhi ladle.It is used in chat items as well.

If you taste it with a cup of tea/coffee you will love it very much.

 

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Boondhi Raitha | Boondhi Raita

 

Boondhi Raitha, is another lip smacking recipe, Prepare boondhi using besan flour. Once the crispy, spicy, fried boondhi is ready, you can prepare the dish in two minutes, once the dish is prepared it should be served within two minutes other wise boondhi would become soggy. Curd mixed with roasted jeera powder and asafoedita blended together and gives a nice aroma and taste.It helps in digestion.

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Creamy Malai Kofta Recipe | Dhaba Style Punjabi Malai Kofta Recipe

 

Malai kofta is a rich delicious gravy which is a obvious option if we feel like eating something to quench our taste buds.Its believed that this dish was originated from persia which was adopted by mughals when persians followed mughal emperor humayun to India. Mughals were great food lovers and they added extravagance in cooking.They have truly left a long lasting influence in India, Mughalai food occupies a commanding position in the popular cuisines of India. In the preparation of most of the Mughlai dishes, milk and cream is used liberally this is one such dish, its name clearly suggests it is a creamy dish. Most of the mughalai originated dishes also represents the cooking style prevailed in punjab and delhi before partition.

This dish has a elaborative process of cooking in two stages. First stage is to prepare the rich creamy gravy and second stage is to prepare the kofta itself.  Kofta was prepared using meat during the persian and mughals period, later it was adopted and same process was used to fuse different vegetables. Most popular combination is aloo and paneer, both has very soft texture which melts in mouth like butter.

Malai Kofta | Punjabi Malai Kofta Recipe Cuisine: Punjab |  Recipe Category: Gravy Prep Time:  20 minutes   |  Cook time: 30 minutes    |  Serves: 6-8 FOR GRAVY RED CHILLI POWDER – 1 TBLSPN GARAM MASALA – 1 TSP TURMERIC POWDER – 1/3 TSP GINGER GARLIC PASTE – 1 TBLSPN OIL – AS REQUIRED TO GRIND TOMATO - 4 MEDIUM NOS ONION - 3 MEDIUM NOS CASHEWS - 20 NOS (SOAKED IN HOT WATER FOR 10 MINS) TO TEMPER BAY LEAF – 2 NOS GREEN CARDAMOM – 2 NOS CLOVES - 6 NOS CINNAMON - 2 NOS FOR KOFTA MASHED POTATOES – 3 MEDIUM GRATED PANEER – 300 GMS (EQUAL QUANTITY TO POTATO) BREAD CRUMBS – 1 TBLSPN CORN FLOUR/MAIDA (PLAIN FLOUR) – 1 TBLSPN GARAM MASALA – 1/2 TSP CARDAMOM POWDER - 1/2 TSP CHILLI POWDER - 1/2 TSP SALT - TO TASTE

 

METHOD OF PREPARATION:

1.Prepare all the items required for gravy. Soak the cashews in hot water for 10 mins.I didnt get the medium size onion so i have taken one big onion and one medium.Chop the tomatoes and onion and keep them separately

 

 

2. Take tomato puree by grinding the tomatoes, make sure the tomatoes you select is not very sour ones.
Grind the onion and cashews in separately, if you dont have ginger garlic paste you can also grind them along with onion. If you prefer you can add 1 green chilli also along with it.

3. Heat a pan and add oil, add the items under TO TEMPER in it(Crush the green cardamom and add). Then add the onion paste and fry it until raw flavor goes.

4. Once the onion changes color add ginger garlic paste fry for another 3 mins and then  add grounded tomato puree and mix well. Cook it for 5 mins

5. Then add all the powders mentioned under GRAVY above fry it for 2 mins

6. Add water (about 1.5 cups) inside the mixture and allow it to boil until the oil separates from the mixture.

7. When oil separates from mixture it indicates all the ingredients are cooked well, now you can add the cream . Color of the gravy will change from red to bright orange. Then you can add the powdered/crushed kasthuri methi leaves about 1 TBLSPN.

Kofta preparation

1. Grate the paneer using grater and boil 3 medium size potato. Remove the skin of the potato. Take all the nuts that have you at home, this is required for stuffing the kofta

2. Take a bowl, mash all the potato, add the grated paneer to it . Add all the dry powders, flour mentioned under kofta and mix everything well and make it like a dough. Make a round ball, flatten it and stuff the chopped nut and make either a round ball or cylinder.

3.Heat oil in a pan, add the kofta and fry all the side until it turns golden brown

 

 

4.Transfer it to serving bowl add kofthas only before serving


Note:

• Select tomato which is less sour in taste, but if you are not sure how your tomatoes will taste add it. If you find it sour after adding, dont worry add a TSP of sugar to take out the sour taste. This sweet and sour taste along with cream will taste very nice
• If you add dehi mirch or kashmiri chilli powder it will give nice red color to the gravy. 
• If you have fresh ginger garlic it, can be grinded along with cashewnut onion paste 
• Crush the green cardamom before adding which will release its flavors in the gravy and this goes well with the cream
• If you dont have cream at home, dont worry you can boil full fat milk until it reduces to 1/4th,cool it for 20 mins and  grind it in mixy so that you get smooth paste. If you dont have time for this lengthy process you can simply add milk after tomato is added.Creamy texture is very important to this gravy so this is very much required.
• If you dont have any any nuts or you dotn like stuffing nuts you can ignore that step and proceed.
• If the kofta mixture has more moisture  and if you are not able to make balls or if it breaks while frying add more flour until you get correct consistency
• Add the koftas only while serving otherwise it will get dissolved in gravy.

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Kesari Bath Recipe | Sheera | Sooji Halwa | Authenticrecipeofindia

 

Kesari is a south indian dessert which is believed to be originated from Karnataka and this is a popular dish made during ugadi festival.The word kesari refers to the saffron used in the recipe, resulting in orangish yellow tinge. This dish is prepared with variations all over india and the base Rava/Semolina/Sooji, Sugar and Ghee remains the same. Its known as Kesari bhath is Karanataka, Sheera in Maharastra, Sooji Halwa in the North India, Rava Kesari in Tamilnadu and Andhra.

Rava kesari is one of the easiest desserts which can be made very quickly. It doesn't go wrong if we follow three basic tips - adding correct amount of water , keep stirring it initially to avoid lumps and switching off flame at correct stage (it should hold some moisture which will give smooth consistency to the recipe). This recipe can be done by adding milk as well but the life will be short, usually we make it without adding milk.

Finally i would like to add my other snack recipe collection for Diwali celebration with this Kesari recipe,  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

 

Kesari  Recipe | Rava Kesari Recipe | Sooji Kesari Recipe Cuisine: Tamilnadu |  Recipe Category: Dessert Prep Time:  2 mins    |  Cook time: 15 mins     |  Serves: 2-3 RAVA - 3/4 CUP SUGAR - 3/4 TO 1 CUP(DEPENDING ON SWEETNESS REQUIRED) CARDAMOM POWDER - 1/4 TSP GHEE - 2 TSP FOOD COLOR POWDER/SAFFRON - TWO PINCHES CASHEWS - 8 NOS WATER - 2 1/4 CUP

METHOD OF PREPARATION:

1. Heat pan and add 1 tsp of ghee, roast the cashews until it turns golden brown. Take out the cashews and keep it separately.  

 2. In the same pan add the rava and fry it until you get the rava flavor and rava changes color.Switch off the flame and take the rava from pan and keep it separately

 

3. In same pan pour the water boil it and add rava little by little to avoid lumps, keep stirring continuously until you add full rava and the paste is smooth without any lumps.

4. Add food color, cardamom powder, sugar to the mixture and stir it well to mix everything evenly.

 

5.Continue to stir until you get below consistency, add the roasted cashews and 1 TSP of ghee and switch off the flame. There should be moisture in the mixture otherwise it will be chewy or hard after it cools.

 

7. Serve it hot by adding few drops of ghee to give nice glaze.

Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Gasa gasa Payasam

Note:

• If there is lumps nothing to worry continuous stirring will make the kesari smooth.
• Dont overcook the rava until it becomes dry, it need little bit of moisture for the soft texture
• You can add more ghee which will add to the taste and flavor, but if you are health conscious 2 TSP will be enough for this quantity.
• If you dont have food color or dont like to add it you can ignore it or add saffron to give nice orange tinge.
• Usually i add a pinch of salt in all the sweet dishes it will enhance the sweetness, as i did this for Shivarathiri i didn't add it, if you prefer you can add it to experience the magic it creates.
• Some like the taste of edible camphor you can add mustard seed size of it if you like along with cardamom powder.

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Chettinad Seeyam (Suzhiyan/Suyyam) Recipe | Masala Paniyaram Balls

 

Masala seeyam or Masala Paniyaram is a chettinad delicacy which is a replacement to the vada in many chettinad feast. You can call this as a easier version of vada as you dont have to worry about shape or consistency. The dough we have to prepare for this recipe is a mixture of rice and urid dal. This savory has a crispy outer layer and porous spongy inner which tastes awesome when paired with sambar or chutney. If you think making vada is difficult and you need something similar and easy please try this and enjoy.

 

Lets see how to make Authentic Chettinad Seeyam (or Suyyam) with this easy-to-follow recipe Step by step process. These are crispy on outside, and soft fluffy on inside Masala Paniyaram balls are perfect for festivals and snacks. Cook the best Suzhiyan recipe! 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Masala Seeyam recipe, Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

Masala Seeyam Recipe | Masala Paniyaram Recipe Recipe Cuisine: Chettinad |  Recipe Category: Starter/Snacks Prep Time:  10 minutes    |  Cook time: 30 minutes     |  Serves: 7-8 ONION - ½ CUP GRATED COCONUT – 1 CUP OIL – 1/2  LITER TO GRIND RAW RICE - 1 CUP URAD DAL – 1 CUP RED CHILLI – 4 NOS SALT - TO TASTE TEMPERING OIL – 1 TSP CURRY LEAVES – FEW MUSTARD – 1/2 TSP ASAFOETIDA  – A PINCH

METHOD OF PREPARATION:

1. Finely chop onions and grate the coconut

2. Wash raw rice, urid dal and red chilli and soak it for 1 hours. After 1 drain the water and grind it in a mixie or grinder before transferring the batter to bowl add salt to it and grind it for few seconds. The consistency should be like vada batter. 

2. Heat oil in the pan, in hot oil add tempering and then add onion to it and saute until it turns translucent.

3. Add coconut and saute it till you get a golden glaze

4. Add the tempering to the batter and mix it well. Heat the oil in a pan, test with a drop of batter if the drop rises up it means that the oil is ready for frying. Now take lemon size or gooseberry size of batter in your hand and drop it in oil

 

5.Seeyam will be beneath the oil once it is started cooking it will rise and start floating. Fry both sides to golden yellow color .

6. Serve it hot with Coconut Chutney or Milagai chutney

Finally i would like to add my other sweet recipe collection along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam 

Note

• Batter should be fine paste.
• If batter is coarse and if you drop lemon size ball in oil then it will break and spread over the oil.
• If batter became watery then add rice flour to bring it to vada batter consistency

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Spring Roll Recipe | Crispy Veg Spring Rolls Recipe

 

Veg Spring Roll is a very famous savory recipe originated from china. China has many varieties of filled and rolled appetizers or dim sums in their cooking.It was a seasonal food consumed during the spring, started as a pancake filled with the new season's spring vegetables,hence the name 'Spring Roll'.

Spring Roll of different shapes, sizes and fillings have been a popular snack in Asia for centuries and has become one of the most desired appetizers for kids. Crispy outer layer with crunchy vegetables is the mantra for the making spring roll. Any non watery vegetables can be added as a filling inside the roll which will help in firm outer layer. 

Vegetable Rolls Recipe | Veg Spring Rolls Recipe | Veg Rolls Recipe Cuisine: Tamil Nadu |  Recipe Category: Starter/Snacks Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Quantity: 30 Rolls CARROT – 4 NOS BIG ONIONS   – 2 NOS BEANS – ¼ KG CABBAGE - ¼ KG GARLIC - 4 TO 5 PODS RED CHILLI SAUCE - 2 TSPN SALT – TO TASTE WHITE PEPPER POWDER - 1 TSPN SOYA SAUCE(LIGHT) - 1 1/2 TSPN SPRING ROLL SHEET - FEW ALL PURPOSE FLOUR (MAIDA) – 1 TBLSPN WATER - AS REQD COOKING OIL – ¼ LITRE

METHOD OF PREPARATION:

1. Finely chop beans and make thin slices of onion, cabbage and carrot(1 inch size). Keep the frozen pastry sheet out from the freezer for about 45 mins and cover it with wet towel to avoid drying.

 

2. Take a pan add oil and heat it, in hot oil add finely chopped garlic(optional) saute it till golden brown color then add onion and fry it till translucent.

 

 

3.Add all the vegetables and stir it well till it gets semi cooked. Then add red chilli sauce and mix it

 

4.Add pepper powder, soya sauce and salt and stir it together for 2 mins and switch off the flame.The vegetables has to be crunchy.

 

5. Mix all purpose flour with water without lumps to a thick paste. Take one defrozed spring roll sheet carefully
Place the stuffing little above a corner of the sheet and roll it till 3/4th way and apply the maida paste in all the corner of the sheet. Fold two sides of the sheet and roll it again to seal it. 
Repeat this step until all the stuffing is over. 

 

6. Heat oil in a deep pan, the oil should be hot when you drop the spring roll, after a minute you can reduce the flame to medium and fry it till golden color.

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