August 9, 2017

Muttai Kuzhipaniyaram Salna / Egg Appe Salna

Salna is one of the best combination to be served with Parotta or Chapathi. The basic gravy of salna is prepared using freshly ground coconut masala and spices. The spices, onion, tomato and coconut is sautéed and made into fine paste is further simmered to get a flavourful gravy. Though the plain gravy tastes delicious, the addition of veggies or meat or egg makes the salna more tastier. In few hotels, the beaten eggs are directly added to the simmering gravy. But in my today's recipe, I have used Appe pan to prepare muttai kuzhapaniyaram and added them to the gravy. I have used just eggs to prepare muttai kuzhamniyaram but to enhance the taste further, finely chopped onions along with coriander leaves and green chillies can also be included. This salna goes perfect with Parotta and also can be served with Idly, Dosa, Appam and Roti.

Ingredients :

5 Eggs 
2 Tbsp Oil 
1 Tsp Saunf 
2 Bay leaves
1 Onion, Finely chopped 
1 Tomato, Finely chopped 
3 Green chillies, slitted 
2 Tsp Ginger garlic paste
Few Curry leaves 
Salt to taste 

To Grind :

1 1/2 Tbsp Oil 
1/2 Tsp Saunf 
1 inch Cinnamon stick 
1 Elachi 
1 Tbsp Pepper corns 
2 Onions, chopped 
1 Tomato, chopped 
Few Mint leaves 
1/4 Cup Coconut, grated 
2 - 3 Tbsp Groundnuts / Peanuts
1/2 Tsp Turmeric powder 
1 1/2 Tsp Red chilli powder 
2 Tsp Coriander powder 

Method :

Heat 1 1/2 Tbsp oil in a pan and add saunf followed by cinnamon stick, pepper corns and elachi.

Add chopped onions and saute till it turns translucent.

Add chopped tomato followed by mint leaves, coconut, groundnuts, turmeric powder, red chilli powder and coriander powder.

Saute it for couple of minutes and remove from the flame.

Cool and grind into fine paste by adding the required amount of water.

Now heat 2 Tbsp oil in a pan and add saunf followed by bay leaves, green chillies and curry leaves.

Add finely chopped onion and saute it.

Add ginger garlic paste and saute till the raw smell of it goes off.

Now add tomato and cook until it turns soft.

Add 3- 4 tbsp water and cook it again until the tomato turns mushy.

Now add the ground masala paste followed by the required amount of salt and 11/2 - 2 cups of water.

Cover the pan with a lid and cook till the oil separates from the pan in a medium flame.

Meanwhile, beat eggs by adding salt and keep aside.

Heat Appe / Kuzhipaniyaram pan and grease the mould with a little oil.

Now pour the beaten egg in each mould and cook both the sides in a medium flame.

Once done, remove from the appe / paniyaram pan and keep aside.

Once salna gets prepared, remove from the flame and add the prepared muttai kuzhipaniyaram.

Keep it aside for few minutes to let the eggs gets soaked and then serve hot.

Serving Options :

Serve with Idly, Dosa, Parotta, Roti and Appam.

August 8, 2017

Pasiparupu - Semiya Payasam / Moong dal - Vermicelli Payasam

Payasam / Kheer is one of the popular and traditional sweet which is prepared mostly during festival season or on special occasions. Though there are different varieties of payasam, semiya paal payasam and parupu payasam are the most famous payasam in Tamil Nadu. In my today's recipe, I have included moong dal to the regular paal payasam to give a delicious twist and taste. Roasting Moong dal in a ghee enhances the taste and also gives a lovely aroma.

Ingredients :

1/4 Cup Moong dal 
1/2 Cup Semiya / Vermicelli 
2 Cups Milk 
1/2 Cup Sugar 
3 Tsp Ghee + 2 Tbsp Ghee
5 Cashews 
6 - 7 Raisins 
1 Elachi, crushed 

Method :

Heat 2 Tsp ghee and add semiya / vermicelli.

Roast it until it gets a light golden brown and remove from the flame.

Now add the remaining 1 tsp ghee to the same pan and add moong dal.

Roast till the aroma comes out and add 1 1/2 cups of water.

When the dal gets almost cooked, add roasted vermicelli and mix well.

Add 2 cups of Milk and cook until the semiya becomes soft.

Add the measured sugar and cook until it dissolves.

Meanwhile, heat 2 Tbsp ghee in a pan and add cashews followed by raisins and elachi.

Roast and add it to the payasam.

Serve hot or cold.

Notes :

1. Payasam will become thick when it cools down, so add extra milk before serving.

2. Apart from cashews and raisins, grated badam and melon seeds can also be added.

3. Instead of adding crushed elachi, elachi powder can also be added.

4. To make the payasam more creamy and rich, substitute sugar with Milkmaid. 

August 4, 2017

Cucumber and Grapes Raita

One of the best accompaniment for Biryani and Pulao is Raita. Raita is nothing but a yogurt based side dish prepared using veggies and fruits. The basic raita is generally prepared using onion, tomato and green chillies and served with Biryani in Tamil Nadu. Lots of variations can be done by including cucumber, fruits like apple, grapes etc. Dry fruits can also be included to enhance the richness of Raita. In my today's recipe, I have used green grapes which gives a delicious sweet taste to the raita. It also balances the taste bud when it is served with a spicy biryani. Beating the curd before adding veggies gives a creamy texture to the Raita.

Ingredients :

1 1/2 Cups Thick Yogurt / Curd 
1 Cucumber, Peeled and finely grated 
1 Tomato, De-seeded and finely chopped 
1 Green chilli, Finely chopped 
15 Green grapes, Chopped
Few Coriander leaves and Mint leaves, Finely chopped 
Salt to taste 

Method :

Beat the curd using fork till it turns smooth and creamy.

Add grated cucumber followed by chopped tomato, green chill and grapes.

Add the required amount of salt along with finely chopped coriander and mint leaves.

Mix well and serve chill.

Serving Options :

Serve with Pulao or Biryani.

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