April 25, 2017

Watermelon Milkshake / Summer Specials


Scorching weather in our place is making us tired and dehydrated. The best way to beat the heat is by increasing the intake of liquid foods like juices, buttermilk and water. The interest in regular food has also completely reduced due to heat and everyone in my home started craving for something cool. So, I have increased the frequency of juice preparation to keep them cool and healthy which is indeed useful for my "Summer Special Series" too. Check out my co-bloggers Shobana Vijay and Sujitha Ruban's page by clicking the following link to view more refreshing summer drinks.

Click HERE to view Sujitha Ruban's Page.

Click HERE to view Shobana Vijay's Page.

My today's recipe is also a simple and quick milkshake prepared using watermelon, milk and sugar. Instead of preparing regular juice out of watermelon, try this yummy drink using cold milk which also makes the drink healthy.


Ingredients :

2 Cups Watermelon, De - seeded and chopped 
1/2 - 3/4 Cup Cold Milk 
1 Tbsp Sugar ( Adjust according to the sweetness of watermelon ) 
Ice cubes 

Method :

Take chopped watermelon pieces in a blender along with cold milk and sugar.

Blend till it turns smooth.

Fill glass with few ice cubes and pour the prepared milkshake.

Alternately, refrigerate the watermelon milkshake for 30 minutes to 1 hour and serve cold.


April 22, 2017

Paneer Kuska


Kuska is nothing but plain biryani without adding vegetables or meat. This simple rice is so much flavourful and doesn't require any masala powders. The green chillies give sufficient spiciness to kuska, so adjust the quantity according to your taste buds. This goes very well with Brinjal gravy or Onion raita. I have used homemade paneer in this recipe which can also be substituted with store bought ones. For the procedure of home made crumbled paneer, click HERE. Sambha rice can also be used instead of basmati rice which indeed gives a flavourful rice.

Ingredients :

1 1/2 Cups Crumbled Paneer ( I have used homemade paneer )
1 Big Onion, chopped
3 - 4 Green chillies
5 - 6 Garlic pods
1/2 inch Ginger piece
2 Medium sized Tomatoes, chopped
2 Tbsp Ghee
1 Tbsp Oil
1 Cup Basmati Rice ( I have used India Gate brand )
2 Bay leaves
1 Elachi
1/2 inch Cinnamon stick
Small piece of Blackstone flower / Kalpasi
1 Lavang / Clove
Few Mint leaves
1/4 Tsp Turmeric powder
Salt to taste
1 1/2 - 1 3/4 Cups Water

Method :

Wash and soak basmati rice for 30 minutes.

Grind tomatoes into fine paste and keep aside.

Grind spices ( Cinnamon, Elachi, Clove and Blackstone flower ) except bay leaves into fine powder.

Add green chillies, chopped onions, garlic and ginger to the spice powder and grind it again into fine paste by adding little water and keep aside.

Heat ghee and oil in a heavy bottomed pan or cooker and add bay leaves followed by mint leaves.

Add onion - spices paste and saute till the raw smell goes off.

Now add the tomato paste along with turmeric powder and crumbled paneer.

Saute till the oil separates from the pan and add the measured amount of water followed by the required amount of salt to the pan.

Let it boil and meanwhile, drain the water from basmati rice and add it to the pan.

Simmer the flame, cover the pan with aluminium foil and place an iron pan on top of it.

Cook it for 15 - 20 minutes or till  the rice gets cooked.

Once done, switch off the flame and keep it aside for 5 - 10 minutes.

Garnish with mint - coriander leaves and serve hot.


Serving Options :

Serve hot with Curd or Raita.












April 21, 2017

Carrot & Pomegranate Milkshake / Summer Specials


Here comes my another interesting and healthy summer cooler using a vegetable and fruit. I am in love with my Summer special series which keeps me busy and drives me to think of more tasty and healthy drinks. Check out my Co-bloggers Sujitha Ruban and Shobana Vijay's pages to indulge lots of delicious coolers, who are also in the part of this series.

Click HERE to view Sujitha Ruban's Page.

Click HERE to view Shobana Vijay's page.

This is one of the healthy drink for kids as well as adults. The combination of Pomegranate and Carrot makes a delicious drink and also a serves as a great nutritional summer drink. The carrots and pomegranate are blended along with a milk and sugar into smooth puree is further strained using strainer to give a yummy drink. It is always good to consume juice without straining but pomegranate seeds gives a light sandy texture which doesn't give a pleasant drinking. So, the straining part is completely optional.


Ingredients :

1 Cup Pomegranate 
2 Medium sized Carrots, chopped
1 Cup Milk 
2 Tbsp Sugar 
Ice cubes

Method :

Take pomegranate and chopped carrots in a blender along with a milk and sugar.

Blend it together till it turns a smooth puree.

Strain the juice using stainer and transfer it to a bottle or container.

Refrigerate and serve chill.

Alternatively, fill the glass with an ice cubes and pour the strained milkshake.

Serve chill.



April 20, 2017

Tang Milkshake / Summer Specials


The most irritating and tiresome days are during summer, so its always better to keep us hydrated either by drinking water or juice. This Tang milkshake is one of a quick summer drink prepared using just two ingredients. Few years back, happened to learn this yummy drink from my best friend's mom during our visit to their place and from that day, this tasty drink became our regular instant refreshing drink. This is one of the best way to indulge mango milkshake during off season. The recipe is quite simple that even kids can prepare it.

As I had mentioned in my previous posts, me along with my Co-bloggers Sujitha Ruban and Shobana Vijay started posting summer coolers recipe according to summer special theme. So check out their page to view more interesting drinks to beat the heat.

Click HERE to view Sujitha Ruban's blog page.

Click HERE to view Shobana Vijay's blog page.



Ingredients :

1/2 Cup Mango Flavour Tang powder 
1 1/2 Cup Cold Milk 
Ice cubes

Method :

Take Mango flavoured Tang powder and cold milk in a blender.

Blend till it turns smooth and creamy.

Once done, transfer into a bottle and refrigerate.

Fill ice cubes in a mason jar or glass and pour the tang milkshake.

Serve chill.


April 19, 2017

Curd Chilli Kuzhambu / Mor Milagai Kuzhambu


Do you love spicy chillies ?? No veggies at home and looking for an interesting kuzhambu ?

Then, try this spicy and tangy kuzhambu prepared using Mor milagai which is also called as Curd chillies. Mor Milagai is a popular condiment served in South Indian Thali ( meal platter ). The chillies are soaked in a curd and sun-dried for few days is further stored in an air tight container which lasts for months. Then, the dry curd chillies are fried in a hot oil and served along with the meals. This is one of the best side dish for curd rice and sambhar rice. The same chillies can be used as seasoning for curd rice or more kali which also enhances the taste of the dish. For the first time, tried kuzhambu using these curd chillies and it tasted heavenly. The freshly ground masala gives a flavourful fresh taste to the kuzhambu. As the Curd chillies contains salt, the addition of salt should be minimal in this recipe. This kuzhambu tastes divine with plain rice, curd rice, idly and dosa.


Ingredients :

10 - 15 Curd Chilies / Mor Milagai
1 Big Onion, Finely chopped
1 Tomato, chopped
1/4 Cup Sliced Garlic pods
4 Tbsp Oil ( Gingelly oil )
1 Tbsp Vadagam
3 - 4 Dry red chillies
2 Tbsp Coriander seeds
1 Tbsp Chana dal
1 Tsp Cumin seeds / Jeera seeds
Few Methi seeds
1/4 Cup Coconut, grated
1/4 Tsp Turmeric powder
Lemon Sized Tamarind, Soaked in one cup of water
Salt to taste
2 Sprigs of Curry leaves

Method :

Heat 1 Tbsp oil in a pan and add vadagam followed by curd chillies / More milagai.

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

Heat 1 Tbsp oil in a same pan and add chana dal followed by coriander seeds, dry red chillies, cumin seeds, grated coconut, methi seeds and chopped tomato.

Roast in a low flame till the aroma comes out and remove from the flame.

Cool and grind into fine paste by adding little water. Keep aside.

Heat the remaining oil in the same pan and add sliced garlic followed by chopped onion.

Saute till it turns translucent and add the roasted curd chillies along with a turmeric powder.

Now add the ground paste followed by one cup of water.

Cook in a medium flame till the oil separates from the kuzhambu.

Now extract the juice from the soaked tamarind and add it to the kuzhambu.

Add 1/2 to 1 cup of water, if the kuzhambu is too thick.

Adjust salt ( be careful while adding as curd chillies contains salt in it ) and let it cook for 5 - 7 minutes in a medium flame.

Garnish with curry leaves and switch off the flame.

Serve hot.


Serving Options :

Serve with hot plain rice or Idly or Dosa.


Mixed Vegetable Kurma ( Pressure cooker method )


Vegetable Kurma is a creamy and tasty curry prepared using mixed vegetables, spices and coconut paste. This is a perfect side dish for Roti, Phulka, Idly and Dosa. The addition of coconut paste gives a creamy texture and the addition of besan - roasted gram gives a thickness to the gravy. The pressure cooker method saves the time and also gives a perfect gravy texture to the curry.


Ingredients :

2 tbsp Oil 
1 Bay leaf 
1 Star anise
2 Elachi 
1/2 inch Cinnamon stick 
2 Onions ( 1 Onion Finely Chopped and 1 onion for paste ) 
1 Tomato, chopped 
1 Tsp Ginger garlic paste 
2 Carrot, Cut into small pieces 
2 Potatoes, Cut in small pieces
1/2 Cup Fresh green peas
10 Green beans, Finely chopped 
1/2 Cup Fresh groundnuts ( optional ) 
2 Green chillies, sliced 
1/4 Tsp Turmeric powder 
1/2 - 3/4 Tsp Red chilli powder ( add according to taste bud )
1/2 Tsp Cumin / Jeera powder 
Coriander leaves for garnishing 
Salt to taste 

To grind :

1/4 Cup Coconut, grated
2 Tbsp Roasted chana dal / Pottukadalai 
1 Tsp Saunf / Perunjeeragam 
1 Tbsp Besan flour 

Method :

Grind all the ingredients given in "To grind" to a fine paste by adding little water and keep aside.

Grind one onion and tomato into fine paste. Keep aside.

Heat oil in a cooker and add bay leaf followed by star anise, cinnamon and elachi.

Add finely chopped onion followed by ginger garlic paste.

Saute till the raw smell of ginger - garlic paste goes off.

Add the onion - tomato paste and saute till the colour of gravy changes to light brown colour.

Add turmeric powder followed by red chilli powder and cumin powder.

Now add the ground paste along with little water and cook it for couple of minutes in a medium flame.

Add the chopped vegetables followed by the required amount of salt and 1 - 11/2 cups of water.

Cover it with the lid and pressure cook it for 1 - 2 whistles in a medium flame.

Once done, garnish with coriander leaves and serve.


Serving Options :

Serve hot with Idly, Dosa or Roti.














April 18, 2017

Mango - Dates Syrup Milkshake / Summer Specials


Mango milkshake is one of our common breakfast drink during summer season. To make it more healthy and yummy, I have included dates syrup instead of regular sugar. The addition of dates syrup not only gives a beautiful colour, it also enhances the taste of the drink. The preparation is quite easy as the ingredients are just blended together to get a creamy and smooth texture milkshake.

Check out my Co-bloggers page to view more summer special recipes..

Click HERE to view Sujitha Ruban's Blog page.

Click HERE to Shobana Vijay's Blog page.


Ingredients :

1 1/2 Cups Mango Pulp
3 - 4 Tbsp Dates Syrup ( Adjust the quantity according to brand. I have used Ambrosia Date Syrup ) 
1 Cup Milk
Mango Pieces, Chopped for garnishing 

Method :

Add mango pulp in a blender along with dates syrup and milk.

Blend it till the milkshake turns smooth and creamy.

Once done, transfer it to a jug and refrigerate for an hour.

Pour dates syrup in the sides of a serving glass and pour the refrigerated mango milkshake.

Garnish with mango slices and serve chill.


Notes : 

Ice cubes can also be added while preparing the juice.

To make it more creamier and rich, add vanilla or mango flavoured ice-cream while blending.


April 17, 2017

Iced Tamarind Juice Green Tea / Summer Specials


After Soup series, me and Sujitha from "Sujitha Easy Cooking" have joined together again with an another wonderful blogger Shobana from " Shoba's Delight " to post lots of summer special drinks for a month. After so many discussions, we have decided to post summer special series since the heat waves are rising to peak. Everyone must be familiar with an Iced tea which is usually prepared using tea or green tea and lemon. But as a twist, I have used tamarind extract instead of lemon juice which was inspired by a Mexican drink. I have used green tea in this recipe but the regular ones can also be used to prepare this cool refreshing drink. This is the best way to beat the heat instead of having a regular tea or green tea. I have used coconut flavoured palm sugar to enhance the taste of the drink which can also be substituted with a regular sugar or Brown sugar or plain Palm sugar.

Click HERE to view Sujitha's Summer special post.

Click HERE to View Shobi's Summer Special Post.


Ingredients :

2 Cups Water 
1 Tbsp Green tea leaves
3/4 - 1 Cup Coconut flavoured Palm sugar ( Brown sugar, regular sugar or palm sugar can also be used ) 
Few Mint leaves
Small piece of Tamarind ( Small gooseberry sized ) 
Ice cubes

Method :

Soak tamarind piece in a 1/2 cup of water for 30 minutes.

Extract juice from the soaked tamarind and keep aside.

Boil water, add green tea leaves and let it boil for a minute.

Switch off the flame, cover the bowl with a lid and let it stand for couple of minutes.

Filter the leaves and cool the green tea.

Add tamarind extract to the tea followed by palm sugar and mint leaves.

Mix well and refrigerate the drink for couple of hours.

Add 1/2 - 1 cup of Ice water if the drink is concentrate or fill the glass with ice cubes and pour the iced tea.

Garnish with mint leaves and serve chill.


                                                         Beat the heat with this Iced Tea !



Achaari Paneer Bhurji / Bachelor Recipes


Achaari Paneer Bhurji is a simple and tasty side dish especially for bachelors who cook with the minimal amount of ingredients. No masala powders required for this recipe and all you need is, just the pickle masala from any varieties of pickle. Pickles are the life safer side dish for most of the bachelors and when an easy curry can be prepared using pickles, why not to try ? Both homemade and store bought paneer can be used in this recipe. This curry goes perfect with Phulka, Paratha or even with a toasted bread. The same masala can be used as a stuffing for sandwich too. Adjust the quantity of achaar masala and green chillies according to spicy taste bud.

Ingredients :

For Paneer :

1 Litre Milk 
1 Lemon ( big size ) 

or Use store bought Paneer 

For Bhurji :

1 Tbsp Mustard Oil ( or Regular cooking oil ) 
1/2 Tsp Cumin seeds / Jeera seeds 
1 Onion, Finely chopped 
2 Green chillies, sliced ( adjust according to taste bud ) 
2 Tomatoes, Finely chopped 
2 Tsp Pickle masala / Achaari masala ( any flavoured pickle and in this recipe, I have used Mango pickle ) 
Salt to taste 
Few Coriander leaves, Finely chopped

Method :

For preparing Paneer at home :

Remove the seeds and squeeze juice from the lemon. Keep aside.

Boil milk and add the lemon juice to it.

It starts curdling at this stage, so keep stirring till the paneer and water completely separates.

Once done, remove from the flame and strain the paneer using muslin or clean cloth.

Wash it twice or thrice in a running water to remove the lemon juice flavour from it.

Keep it aside in a strainer or colander to drain the water completely.

Once the water drains completely, crumble the paneer and keep aside.

If using store bought paneer, grate or crumble the paneer and keep aside.

For Bhurji :

Heat oil in a pan and add cumin seeds followed by green chillies.

Add finely chopped onion and saute till it turns translucent.

Now add the finely chopped tomatoes and saute till the tomatoes turns soft and mushy.

Add pickle masala and the required amount of salt. ( Pickle contains salt so add regular salt accordingly )

Mix well, add 1 tbsp water and cook it for a minute.

Now add the crumbled paneer, mix well and cook it for couple of minutes in a low flame.

Add coriander leaves and remove from the flame.

Serve hot.


Serving Options :

Serve with Phulka, Paratha or Toasted bread slices.



April 15, 2017

Tawa Toasted Besan Bread


This is a healthy version of a Bread bajji in which the besan batter dipped bread slices are toasted on a tawa with a less oil instead of deep frying. Green chilli and coriander leaves are made into fine paste and added to the besan flour is further made into batter by adding water. Then, the bread slices are dipped in the besan batter and toasted on the tawa with a minimal oil. This is a perfect evening snack for kids and also can be served as breakfast along with Mint chutney. Variations can be done in this recipe by adding grated carrots, beetroots etc which in addition also makes the toast more healthy. To make it more spicy, increase the addition of chilli or add 1/2 tsp of red chilli powder to the recipe.


Ingredients :

6 - 7 Bread slices 
1 Cup Besan flour 
1 Green chilly, chopped 
1/4 Cup Coriander leaves, chopped 
Less than 1/4 Tsp Turmeric powder 
Less than 1/4 Tsp Hing powder 
Salt to taste 
3/4 - 1 Cup Water 

Method :

Cut the bread slices diagonally and keep aside.

Grind green chilli into fine paste by coriander leaves, turmeric powder and hing powder along with it.

Take besan flour in a bowl and add the ground paste.

Add the required amount of salt and add water little by little to prepare a batter.

Prepare a batter without any lumps and the consistency should be like a Dosa batter ( not too thick nor watery ).

Heat a non stick tawa and brush it with little oil.

Now take a slice of bread, dip it in the batter and place it on the tawa.

Smear little oil and cook both the sides in a medium flame.

Repeat the process for the remaining bread slices.

Once done, remove from the flame and serve hot.


Serving Options :

Serve hot with Mint Chutney.


Ragi Vermicelli Musk Melon Kheer / Ragi Vermicelli Kirni Pazham Payasam


Apart from Mangoes, muskmelon is also one another widely available fruit during summer season. Muskmelon is known as Kirni pazham in Tamil and Kharbooja in Hindi. The high water content in muskmelon helps us to keep hydrated during this season. Personally, we love to consume muskmelon as such along with jaggery powder or juice. And for the first time, tried payasam for Tamil new year which became a super hit among the family members. The addition of Ragi vermicelli is to make the payasam more healthy and yummy.


Ingredients :

1 Medium sized Muskmelon 
1/2 Cup Ragi Vermicelli 
400 ml Milk 
1/2 - 3/4 Cup Sugar ( adjust according to sweet tooth ) 
1/4 Cup Milkmaid 
1 Cup Water 
1 1/2 Tbsp Ghee 
5 - 7  Raisins 
5 Almonds, chopped 
5 Cashews
1 Tbsp Muskmelon seeds 

Method :

Boil milk and keep aside.

Peel the skin of muskmelon, remove the flesh and make puree of it. Keep aside.

Boil 1/2 cup of water and add ragi vermicelli.

Let it boil for couple of minutes and add the muskmelon puree along with the remaining water.

Cook till the vermicelli gets cooked in a medium flame. ( stir continuously )

Once done, add sugar and cook till it gets dissolved.

Meanwhile, heat ghee in a small pan and add raisins followed by almonds, cashes and muskmelon.
Fry, remove from the flame and keep aside.

Add milk to the Ragi vermicelli - muskmelon followed by milk maid.

Let it boil for couple of minutes and add the fried raisins - nuts.

Mix well and serve hot or cold.


Note :

Cook in a low flame and stir continuously so that the muskmelon and ragi vermicelli doesn't get burnt and stick to the pan.

In this recipe, I have used both sugar and milkmaid but the same recipe can be prepared using milkmaid only which also gives extra richness to the payasam.

Adding muskmelon seeds gives a crunchy taste to the payasam and its optional, if not available in the market.

Add extra boiled milk to the payasam if you like it little watery.



April 12, 2017

Chinta Chiguru Pulihora / Tender Tamarind Leaves Rice / Pulian - thazhai Satham


Chinta Chiguru is nothing but a Tender tamarind leaves in english and in tamil, it is known as Pulian - thazhai. Most of them would have a lovely memories of eating these tangy tender leaves during their childhood days. And in Andhra and Telanga state, these leaves are very much popular during summer and widely used in most of the recipes including veg and non - veg. Some 10 years back, one of my neighbour invited me for lunch and served a traditional Andhra thali which also had chinta chiguru dal ( will post later ) in that. I was amazed by the way of these leaves are used in a regular cooking.
Recently I was discussing about my chinta chiguru experience to my friend and in a couple of days, she bought these leaves for me. Really, I am thankful to her for making me so nostalgic :) Coming to today's recipe, I have prepared a tasty and easy variety rice using these leaves. The leaves are finely chopped and added to the thalimpu  is further cooked for a couple of minutes and gently mixed up with a cooked rice to give a tasty tangy rice. I have used basmati rice in this recipe which can be substituted with raw or boiled rice too. Spicy potato fry and fryums are the best side dish for this tangy and yummy rice.


Ingredients :

3/4 Cup Basmati rice ( Any rice can be used ) 
1 Cup Finely chopped Tender Tamarind leaves 
3 Tbsp Oil 
3 - 4 Green chillies, Sliced 
3 Dry red chillies 
1 Tsp Jeera / Cumin seeds 
1 Tbsp Chana dal / Kadalai parupu 
2 Tbsp Ground nuts / Peanuts 
6 - 7 Cashews
1/4 Tsp Turmeric powder 
Less than 1/4 Tsp Hing powder / Perungayam powder 
Salt to taste 
1 Tbsp Water 

Method :

Cook basmati rice and keep aside.

Heat oil in a pan and add cumin seeds followed by chana dal, peanuts, cashews, dry red chillies and hing powder.

Add sliced green chillies along with a turmeric powder and saute.

Add finely chopped tender tamarind leaves and mix well.

Now add the required amount of salt and 1 tbsp water.

Cover the pan with a lid and cook in a low flame till the mixture becomes dry.

Now add the cooked rice to the tender tamarind mixture and mix it gently without breaking the rice.

Serve hot.


Serving Options :

Serve with Potato fry or Fryums.


Stay tuned for more Tender Tamarind leaves recipes.......



April 11, 2017

Mint Chana dal Chutney / Pudhina Kadalai Parupu Chutney



Though mint chutney is common everywhere in India, there are lots of variations in preparing this flavourful chutney. The combination of ingredients varies according to the main dish like sandwich, rice, idly, dosa, dhokla etc. In my today's recipe, I have used two varieties of dal along with mint leaves which makes the chutney a perfect accompaniment for Idly and dosa. This chutney also can be served with hot rice along with a dash of ghee or gingerly oil. The addition of finely chopped raw onions to the chutney enhances the taste and also gives a nice crunchy texture.


Ingredients :

2 Cups Mint leaves 
1/2 Cup Coriander leaves 
4 - 5 Dry red chillies 
5 Garlic pods, Peeled 
1 Tsp Cumin seeds / Jeera 
Small piece of Ginger 
3 Tbsp Chana dal / Kadalai parupu  
1 Tbsp Urad dal 
Small piece of Tamarind 
Salt to taste 
3 Tbsp Gingelly Oil 
1 Tsp Mustard seeds
1 Tsp Urad dal 
2 Dry red chillies 
A pinch of Hing powder 
1 Medium sized Onion, Finely chopped 

Method :

Heat 1 tbsp oil in a pan and add dry red chillies followed by garlic pods and ginger piece.

Fry them and remove from the flame. Keep aside.

To the same pan, add one more tbsp of oil followed by chana da, urad dal, cumin seeds and tamarind piece.

Fry till the color of dal changes and add mint - coriander leaves to the same pan.

Saute till the color of mint and coriander leaves changes.

Once done, remove from the flame and cool the mixture.

Grind into fine paste by adding the required amount of salt and water.

The consistency of chutney should not be watery.

Transfer the ground chutney to a bowl and add the finely chopped onion.

Meanwhile, heat the remaining oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chillies and hing powder.

Now add the tadka / Seasoning to the ground chutney.

Mix well and serve.


Serving Options :

Serve with plain steamed rice, Idly, Dosa or Curd rice.







April 10, 2017

Gongura Pappu / Gongura Dal


Gongura Pappu is a popular dish in Andhra and Telangana state which is prepared using Toor dal and Gongura leaves. The dal and gongura leaves are cooked together along with the spices to give a delicious curry which goes yummy with hot plain rice and ghee. The procedure of recipe is quite simple yet tastes flavourful. Addition of tomato is not required in this recipe as the sourness is as such available in the gongura leaves. The tangy flavour from gongura and spicy taste from the fresh green chillies gives a delicious punch to the dish. Since red chilli powder is not added in the recipe, adjust the quantity of green chillies according to taste bud.


Ingredients :

1/2 Cup Toor dal
2 Tbsp Oil or Ghee
1 Tsp Mustard seeds
1 Tsp Cumin / Jeera seeds
2 Dry red chillies
1/4 Tsp Hing powder
4 Green chillies, sliced ( Adjust according to taste bud )
1 Onion, Finely chopped
1 Tsp Ginger garlic paste
1 Bunch Gongura leaves ( approx. 1 - 1 1/2 cups )
1/4 Tsp Turmeric powder
1/2 Tsp Cumin powder
Salt to taste

Method :

Pressure cook the toor dal by adding 1 1/2 Cups of water until soft and keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by red chillies and hing powder.

Add finely chopped onion followed by green chillies and saute till it turns into light brown color.

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

Now add gongura leaves followed by turmeric powder, cumin powder and salt.

Saute till the color of leaves changes and add little water.

Cook it for couple of minutes in a medium flame and add the cooked dal.

Mix well and let it cook for another couple of minutes.

Once done, remove from the flame and serve.


Serving Options :

Serve with hot rice and pickle.




April 9, 2017

Gongura Dal Brown Rice Pulao


The fresh green leafy vegetables are always my weakness while buying veggies in the market. To be frank, I will go crazy and end up buying all kind of leafy vegetables. Though the cleaning part takes more than an hour, the satisfaction of serving healthy meal to my family takes away all the pain.

Check out my Gongura Pachadi post to know more about the varieties of gongura leaves. Apart from the regular pachadi and dal, tried a one pot meal using gongura for my today's lunch and served it along with Cucumber - Grapes Raita and Spicy Potato fry. This pulao is a tasty and healthy rice variety which is prepared using Brown rice, Toor dal and fresh Gongura leaves. Though the addition of spices and preparation is similar to the regular pulao, the mild tangy and spicy taste with a dal flavour in each bite will give a delicious meal.


Ingredients :

1 Cup Brown Basmati Rice ( I have used Dawaat brand in this recipe )
1/2 Cup Toor dal
1 Onion, Thinly sliced
1 Tomato, Finely chopped
3 Green chillies, Slitted
1 1/2 Cups or 1 Bunch Gongura Leaves
1 Tsp Ginger garlic paste
3 Tbsp Oil ( I have used Olive oil )
1 Bay leaf
1 Elachi
1 Lavang / Clove
1/2 inch Cinnamon stick
1 Star anise
2 3/4 Cups Water
1/4 Tsp Turmeric powder
1/2 Tsp Red chilli powder
Salt to taste

Method :

Wash and soak rice and dal together before starting the cooking process.

Heat oil in a thick bottomed pan or cooker and add bay leaf followed by elachi, clove, cinnamon stick and star anise.

Add sliced onion and saute till the color of onion turns translucent.

Add ginger garlic paste followed by green chillies and saute till the raw smell of ginger - garlic goes off.

Add chopped tomato, cook till it turns soft and add turmeric powder followed by red chilli powder, salt and gongura leaves.

Saute till the leaves turns mushy and gets a gravy consistency.

Meanwhile, drain the water from Rice - dal and keep aside.

Now add the measured water and let it boil.

Add the drained rice - dal and simmer the flame. ( Adjust salt at this stage )

Cover the pan with aluminium foil and place an iron pan on top of it so that steam doesn't escape.

Cook it for about 20 - 25 minutes or till the rice - dal gets cooked completely.

Once done, let it rest for 5 minutes and serve hot.


Serving Options :

Serve hot with Onion Raita or Cucumber Raita and Potato fry.












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