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.

Sausage Pakoda Kurma

Pakoda Kurma is a popular dish in Tamil Nadu which is usually served with Rice, Idly and Dosa. Everyone has their unique way of preparing pakodas for kurma either using chana dal or besan flour. In my today's recipe, I have used chana dal and also for a twist, I have included grated sausage which gives a delicious flavour to the kurma. The shape of pakodas will be usually uneven but in my recipe, I have made it into a small equal sized balls. I have used pressure cooker method in this recipe to prepare kurma which can also be replaced with a regular pan. The consistency of the kurma should be little watery before adding pakodas as it absorbs the gravy. The soaked pakodas will be really tasty and personally I love it with Curd rice.

Ingredients :

For Pakoda :

4 Sausages, grated ( Small size ) 
1/2 Cup Chanda dal ( Kadalai parupu ) 
1 Onion, Finely chopped 
2 Tbsp Coriander leaves, chopped 
1/2 Tsp Red chilli powder 
Salt to taste

Coconut Paste :

1/4 Cup Coconut grated 
1/2 Tsp Khus Khus ( Soak in warm water for few minutes ) 

For Kurma :

1 Bay leaves 
2 Elachi 
1/2 Tsp Saunf 
1/2 inch Cinnamon stick 
3 Green chillies, slitted 
Few Mint leaves 
1 Cup Onion paste
1/2 Cp Tomatoes, Finely chopped 
2 Tsp Ginger garlic paste 
1/4 Tsp Turmeric powder 
3/4 Tsp Red chilli powder 
1/4 Tsp Garam Masala powder 
Salt to taste 

Method :

Wash and soak chana dal for an hour.

Drain the water completely and grind it coarsely.

Transfer it to a bowl and add grated sausages followed by onion, coriander leaves, red chilli powder and salt.

Mix well and make small balls out of it.

Deep fry them in batches and keep aside.

Grind coconut and Khus Khus into a fine paste and keep aside.

Heat oil in a cooker and add bay leaves followed by elachi, saunf cinnamon stick and green chillies.

Fry and add mint leaves followed by onion paste and ginger garlic paste.

Saute till the raw smell goes off.

Add the chopped tomatoes followed by turmeric powder, chilli powder, garam masala powder, salt and coconut paste.

Add one cup of water and pressure cook it for 2 whistles.

Once the pressure gets released, boil it again for a minute and add the fried pakodas. ( Add water and boil if the kurma is very thick ).

Garnish with coriander leaves and remove from the flame.

Serve hot.

Serving Options :

Serve with plain Rice, Idly, Dosa or Roti.

Chicken & Walnut in Spinach Gravy

Preparing menu for kids is a challenging task for all mothers as the dish should include all sorts of nutrients to make them healthy and strong. Among all nuts, including Walnut into my kiddo's meal is a big task for me as he does not like to eat as such because of the mild bitter and nutty taste. But considering all health benefits of Walnuts, I love to include it in my cooking in a way my son loves it and also in addition, it gives a richness to the dish. Today's recipe is so special and close to my heart as it got published in a popular Tamil magazine Aval Kitchen ( 2nd Anniversary Special ) in July 2016. Along with this recipe, 5 more interesting and innovative recipes also got published which I will be posting on my page soon .... Stay tuned !

Chicken and Walnut in Spinach gravy is a creamy and delicious curry which goes well with any Indian breads, Rice and pulao. Walnuts are roasted and made into paste which in turns gives a creamy texture to the gravy. Along with Walnuts, I have also included Spinach in this recipe to make it even more healthy.

Ingredients :

350 gms Boneless Chicken, Cut into pieces
1 Tbsp Oil + 2 Tsp Oil + 1 Tbsp Oil 
2 Green chillies, slitted 
1 Big Onion, Finely chopped 
2 Tsp Ginger garlic paste 
1 Cup Spinach Puree
1/2 Cup Walnuts
1/4 Tsp Garam Masala
1/4 Tsp Turmeric powder 
1 Tsp Red chilli powder
Salt to taste 

Method :

Heat 2 Tsp Oil in a pan and add walnuts.

Fry it in a medium flame for 3 - 4 minutes ( do not burn the walnuts ).

Once done, remove from the flame, cool and grind into fine paste by adding 1 tbsp oil.

Add little water and grind it further to make a smooth paste. Keep aside.

Heat 1 tbsp oil in a pan and add green chillies followed by chopped onion and ginger garlic paste.

Saute till it turns translucent and the raw smell of ginger garlic smell goes off.

Add the chicken pieces and saute for a minute.

Now add turmeric powder followed by red chilli powder, garam masala and the required amount of salt.

Mix well and add the spinach leaves puree.

Allow it to cook for couple of minutes and add the walnut paste along with 1/2 cup of water.

Cook till the chicken gets cooked and the oil separates from the gravy.

Once done, remove from the flame and serve hot.

Serving Options :

Serve hot with Plain rice or Indian breads like Roti, Naan, Phulka etc..

Colocasia Leaves and Mixed Sprouts Chutney / Arbi Leaves and Mixed Sprouts Chutney

Arbi leaves are always on my cards when I go for shopping to try out my family's favourite recipe "Patra or Alu vadi". But it took me a year to find this amazing healthy leaves and as the size of the leaves were medium, I prepared a delicious and healthy chutney using arbi leaves and mixed sprouts. Arbi leaves / Colocasia leaves are nothing but Sepangkizhangu illai in tamil. Colocasia is also otherwise called as Taro leaves in English. Colocasia leaves are edible and completely safe after its being cooked. In addition, it helps in reducing cholesterol levels, good for digestion, good for vision, good for heart and also a great food for anaemic as it is rich in iron. While browsing the information about this leaves, found that the raw leaves contains high calcium oxalate which causes kidney stones. So, it is always advisable to cook the leaves before consuming. These leaves can also be used in curry apart from the snack and chutney. Adding mixed sprouts in this chutney makes the dish very healthy and nutritious. This is also one of the best way to include sprouts in our kids meal. Addition of ginger is optional but it helps in digestion and also enhances the taste of chutney. This chutney goes well with plain rice or also with Kara kuzhambu, Rasam and Curd.

So, here is the recipe for an innovative, healthy and delicious chutney using Colocasia leaves and Mixed sprouts....

Ingredients :

5 - 6 Arbi Leaves / Sepangkizhangu Illai ( medium sized ) 
1 Tbsp Tamarind extract ( or small piece of Tamarind ) 
1 Tbsp Oil 
1/4 Cup Mixed Sprouts ( I have used Horsegram, Black chickpeas, Green gram and cow peas ) 
2 Tbsp Urad dal 
Small piece of Ginger 
4 Dry red chillies ( adjust the quantity according to taste bud ) 
1/2 Tsp Cumin seeds 
3 Tbsp Coconut, grated 
Salt to taste 

Method :

Cut the stem and remove the thick vein at the back of the leaves.

Wash and chop the leaves.

Add the chopped leaves in a bowl or pan along with a tamarind extract and cook it till the colour of leaves changes.

Once done, remove from the flame and keep aside.

Heat oil in a pan and add urad dal followed by cumin seeds and red chillies.

Fry it till the colour of urad dal changes to light brown and add ginger piece followed by mixed sprouts.

Saute it for couple of minutes and add the grated coconut.

Saute it again for a minute and remove from the flame.

Cool the mixture completely and grind into fine paste by adding colocasia leaves and the required amount of salt.

Add little water while grinding as the consistency of chutney should not be watery.

Serve.

Serving Options :

Serve with hot rice, Rasam rice and Curd rice. 

Potukadalai Thogayal / Roasted Gram Dal Chutney

Traditionally we prepare two varieties of chutneys to pair with Kara kuzhambu and Rasam. Both the chutneys are quite easy to prepare and healthy as it includes dal in it. Today, I am sharing one of those chutney as my partner in Shhh Cooking Secretly Challenge gave me the ingredients related to this recipe. As I had mentioned in my old posts regarding this Shhh Cooking Secretly Challenge rules, I was paired with a Co - blogger Priya Mahesh who blogs at "at200deg.com" and for July Month, the theme was CHUTNEYS. Got a chance to visit her page through this event and she owns a lovely space with loads of yummy mouthwatering recipes.

Potukadalai and green chillies were the two secret ingredients given to me and using it, I prepared a quick and tasty chutney which pairs excellent with Kara kuzhambu, Rasam and Curd rice.  Only three ingredients are used in this recipe to prepare a delicious thogayal. Thalimpu is not required as it is served with Rice. Potukadalai is nothing but Roasted gram or Roasted Bengal gramin English, Putnalu pappu in Telugu, Huri - Kadalae in Kannada and Bhuna Chana in Hindi. As this is low in cholesterol and rich in calcium and iron, this is good for people with diabetics and cholesterol.

Are you interested in knowing the secret ingredients given by me to priya mahesh ? Then, Check out her page now...

Ingredients :

1 Cup Roasted Gram dal / Pottukadalai 

4 - 5 Garlic pods, Peeled 

5 Green chillies ( Adjust according to taste bud ) 

Salt to taste

Method :

Add all the ingredients in a blender and grind into smooth paste by adding very little water.

The consistency of chutney should not be watery. 

Serving Options :

Serve with Rasam Rice and Kara Kuzhambu.