CAULIFLOWER PULAO AND AN AWARD

Sometime back, my hubby got two big size fresh cauliflowers and when I asked him what can I do with two big size ones for a small size family of us, he replied “prepare pulao.” There my mind got struck because I have used cauliflower in veg pulao but never used cauliflower as the main ingredient. I usually add cauliflower at the last while making veg pulao [before closing the lid of the pressure cooker] as it tends to get overcooked even for 2 whistles. My hubby always insists that cauliflower should be cooked in the right way and should not be overcooked. Then I thought of googling for the recipe but I totally forgot about that in busy work schedule.

When I opened the refrigerator after office hours, I remembered about the recipe after seeing the flowers sitting on the shelf. Thought to browse for the recipe but my kid never left me to sit in the system even for a second. Nowadays, his naughtiness has become intolerable. I have to run behind him and really scared to leave him even for a second….I really wonder how mom tackled two of us (me and my brother) and managed everything pretty nicely…

Coming to the recipe, I thought of going ahead like my normal pulao method. Then had the doubt how masalas will blend to the cauliflower if I add it finally. Then I thought to cook rice separately and make the masala separately and mix it.

While preparing, I just went ahead whatever came to my mind. I cooked the rice along with spices and prepared the masala separately. The final outcome was flawless. There was perfect blending of spices with mild aromatic flavor and cauliflower with almost at roasted edge. Believe me, I can even smell the flavor of cauliflower in rice also. Am sure, definitely you will enjoy this.

Lets go for the recipe..

INGREDIENTS:

Basmati rice – 2 cups

Cinnamom – 1

Clove – 2

Bayleaf – 1

Mint leaves – few

Onion – 1 medium size

Cauliflower – 1 big or medium size (separated into florets and cleaned in warm water)

Potato – 2 medium size (washed, peeled, and cut in cube size)

Peas – 1/2 cup

Green chilies – 2

Yogurt– 1 small cup

Tumeric powder – 1 tsp

MTR pulao masala – 1 tsp

Garam masala – 2 tsp

Chilly powder – 3 tsp

Cumin seeds – 1 tsp

Ginger garlic paste – 1 tsp

Ghee and oil – as required

Salt – to taste

METHOD:

· Wash and drain the basmati rice and keep aside for 10 minutes.

· Heat pan with little ghee/oil, add the spices and bay leaf, then add turmeric powder, green chillies, mint leaves, onion and sauté well until the onion becomes light brown. Then add the rice and salt and double the amount of water to the rice. Add yogurt finally and pressure cook for two whistles.

· Meanwhile, heat kadai with oil, add cumin seeds, then add ginger garlic paste. Fry until the raw smell goes off. Add the cauliflower, potato, and peas one by one, add turmeric powder and little salt. (Be careful here as we have already put salt in the rice also). Let it get cooked on low to medium heat. Otherwise it will be burnt.

· Once the potatoes and florets have cooked and add garam masala, pulao masala, chilly powder, and mix well.

· Now add this to the cooked rice and mix gently.

· Garnish with coriander leaves and serve hot with any raita or chips.

Hema of Adlaks Kitchen and Vidhas of Appetizing recipes have passed me the super duper chef award. Thanks so much buddies for thinking of me. Its nice to fill up the left side bar with awards. So sweet of you dears…

I would like to pass this to all my blogger friends as I really think each and everyone has their own style in making wonderful dishes and really all of them are super duper chefs managing their kitchen in a wonderful and healthy way.

Some of blogger friends comments got erased accidently while doing moderation, I really feel sorry about that and dont mistake me if you could not see your comment here..[ALL THAT LITTLE DEMON'S WORK]..Am really sorry buddies..

WE ARE PROUD INDIANS - AR RAHMAN BRINGS TWO OSCARS

My day started with excitement about the Oscar and my hubby kept on watching the news to know whatz keep going.

When the news flashed, I jumped with excitement and happiness that Rahmanji won the award. I even shouted in excitement like a small girl that “We are proud Indians today.”

Soon the joy multipled when the second flash news hit on the screen that he has won another award also…Oh, am wordless…Speechless..

"All my life I had the choice between hate and love. I choose love and here I am" - are the Golden Words uttered by A.R.Rahman when he recd the prestigious Oscar Award. It kept on ringing my ears… Love can do miracles and he proved that..

Oh, what a humbleness Rahmanji is having. We wish ARR all the best for more such opportunities for making India proud!

Recently, Abhinav Bindra won the gold medal in Olympics..Now we have hit the Oscar too…India is going places and we are proud Indians…

KUZHI PANIYARAM

Kuzhi Paniyaram takes a special place in Chettinad cuisine. Kuzhi paniyaram can be made either sweet or savory. As I have a savory tooth more than of sweet, I often prepare this kara kuzhi paniyaram at home. Kara kuzhi paniyaram can be made easily with the leftover idli batter by adding little ingredients.

INGREDIENTS:

Idli batter – 2 cups
Onions (finely chopped) -1 cupGrated ginger- 1 tspGreen chilli (finely chopped) –6-7 Curry leaves-a few
Coriander leaves-handfulOil – As required.
Salt – As required

SEASONING ITEMS:

Mustard seeds – 1 tsp
Urad dal – 1 tsp

METHOD:

· Heat oil in kadai, add the seasoning items, when they are ready, add the curry leaves, ginger, green chilies, and onion one by one, add little salt. When the onions have become light brown, add this to the idli batter. Add the chopped coriander leaves to this and mix well.

· Heat the paniyaram pan and add 1 teaspoon of oil in all the impressions. Pour the batter in them. After few minutes, turn the paniyaram so that it gets cooked on the other side.

· Serve hot with onion-tomato chutney or sambar or any side dish of your choice.

PUMPKIN – CHICKPEA PORICHA KUZHAMBU

This poricha kuzhambu is a famous dish in Tamilnadu & especially among Tamil Brahmin’s. This is my mom’s signature dish and whenever I visit my mom’s place, this has always been the one among my list that I ask for her to prepare.

We can also substitute mochai in place of chickpea. The common veggies used for poricha kuzhambu are pumpkin, brinjal, bitterguard, and drumstick. I have also added greens stem (keerai thandu) to make it in more healthier.

INGREDIENTS:

Pumpkin – 250 g

Chickpea/White channa – 1 cup

Greens stem – 1 cup (cut in 1 inch long strips)

Tomato – 1 medium size

Tamarind – 1 lemon size (juice to be extracted)

Mustard seeds – 1 tsp

Curry leaves – few

Turmeric powder – 1/2 tsp

Salt – To taste

TO GRIND:

Asafoetida – a small piece

Peppercorns – 1/2 tsp

Red chilies – 8 (adjust according to your spiciness level)

Fenugreek – 1/4 tsp

Urad dal – 4 tsp

Grated coconut – 3 tsp (add more if you are a coconut lover)

Sambar powder – 1 tsp

METHOD:

· Wash and soak chickpea overnight and pressure cook for 3 whistles.

· Extract the juice from tamarind and keep aside.

· Fry the ingredients given in the list “To grind” in little oil, lastly add the coconut while frying, remove from heat, and allow it to cool. Add sambar powder to this and grind to a smooth paste.

· Heat oil in kadai, add mustards and once they start to splutter, add curry leaves.

· Then add the pumpkin, tomato, and greens stem one by one. Add turmeric powder and salt and mix well. Let them get cooked in oil for sometime, say for about 3 minutes.

· Now, add the tamarind extract. Mix well and allow it to boil.

· When the veggies are half cooked, add the chickpea.

· Once the veggies are fully cooked, add the ground paste, mix well. Make sure no lumps are formed while adding the ground paste.

· Allow it to boil until the oil separates from the kuzhambu. Serve with hot steamed rice. I love to have this with dal rice (paruppu sadham).

This is on the way to FIC - Orange hosted by Aparna of My Diverse Kitchen started by Harini.

POONDU MILAGU KUZHAMBU (PEPPER GARLIC GRAVY)

Today in fast food world, we sometimes tend to forget these kinds of authentic recipes which has lot of medical values. This pepper and garlic gravy helps in relieving abdominal bloating, nausea, vomiting, anemia, indigestion, and prepared as a special diet for lactating moms. This is an easy dish which can be prepared in just 10 to 15 minutes. So, when you get bored of sambar or masala items, try this once and I am sure definitely you will fall in love with this.

INGREDIENTS:

Peppercorns – 2 tsp

Bengal Gram – 2 tsp

Urad dal – 2 tsp

Coriander seeds – 2 tsp

Red chilies – 6

Cumin seeds – 1 tsp

Fenugreek – 1 tsp

Garlic flakes – 10 to 15

Oil – 1/2 tsp

Tamarind – 1 amla size

Asafoetida – a small piece

SEASONING ITEMS:

Ghee – 1 tsp

Mustard seeds – 1 tsp

Cumin seeds – 1/2 tsp

Curry leaves - few

METHOD:

· Soak tamarind in one cup of water.

· Heat pan with little oil and fry all the above said items except tamarind and garlic flakes. Fine grind the mixture with soaked tamarind. Use the water in which the tamarind is soaked while grinding. Keep aside.

· In the same pan, add a tsp of ghee, add mustard seeds, cumin seeds, and curry leaves one by one. Once seasoning is ready, add the garlic pods. When it becomes light brown, add the ground paste and the remaining water used to soak the tamarind. Add salt and mix well. Make sure no lumps are formed while adding the ground paste.

Allow it to boil and stir constantly until the oil separates from the kuzhambu. Serve with hot steamed rice. If refrigerated, this kuzhambu can be kept for a week to 10 days.

CHETTINAD KARA KUZHAMBU

Chettinad cuisine is widely popular and known for its spiciest, oiliest, and aromatic flavor in any dishes. The dishes are hot and strong with fresh ground masalas which gives a distinctive taste to the dishes.

My hubby dear hails from Chettinad region and through him I have learnt lot of recipes. When I mentioned to my hubby about an event running for Chettinad cuisines, he taught me this authentic recipe which he is very much fond of. It was a different and funny experience when he stood nearby and explained each and everything (as if I don’t know even the basics). However, the dish came out awesome and full of flavor.

The sad thing is I could not send this for the event as I have posted it too late.. I was totally occupied with the work and could not post this on time…Anyway, those funny moments have become one of my fondest memories now..

INGREDIENTS:

Pumpkin – 250 g

Mochai (either dry or fresh) – 1 cup (I used fresh ones paccha mochai and if your are using dry mochai, soak overnight and pressure cook)

Onion – 1 medium size

Chilly powder – 1 tsp

Tamarind – 1 lemon size

Garlic flakes – 10

Mustard seeds – 1 tsp

Asafoetida – a pinch

Curry Leaves – few

Oil – 2 tsp

TO GRIND:

Onion – 1 medium size

Tomato – 1 medium size

Coconut – 2 tsp

Sambar powder – 3 tsp

METHOD:

· Heat pan with little oil, add half of the onions and once they have become translucent, remove and allow it to cool. Grind this along with tomatoes, sambar powder, and coconut.

· In the same pan, pour some more oil (if needed), add the seasoning items and when they are ready, add curry leaves, garlic flakes, and the remaining onions. When the onions have become light brown, add pumpkin, mochai, and necessary salt. Then add the chilly powder and mix well.

· Now add the tamarind extract and mix well and allow it to boil.

· When the pumpkin and mochai is half cooked, add the ground masala paste and mix well. Let it cook in medium flame for 10 to 15 minutes or till the pumpkin and mochai is fully cooked and kuzhambu becomes thicker.

· Enjoy this with hot steamed rice.

Needless to say, this goes to FIC - Orange hosted by Aparna of My Diverse Kitchen started by Harini.

CURRY LEAVES RICE (KARUVAPILLAI SADHAM) AND AWARDS

Every weekend, there is a strict adherence followed at my home. I cook pathiya samaiyal (saatvik khana) either on Saturday or Sunday to give bowel a rest after tackling the whole week’s heaviness. Even though I concentrate more on healthy dishes during weekdays, I could not resist hubby dear eating burgers and bondas for evening snacks (his office caterer is Chennai’s famous Saravana Bhavan and Ananda Bhavan, thatz a different thing). Hence, I make it a point to prepare pathiya samaiyal during weekends in concern over hubby dear’s healthiness and give taste buds a change from the regular masala items.

Last weekend, I was very much occupied with house chores, official work (I took the option of work from home after delivery), and kid’s naughtiness, I could not spend much time for cooking but I don’t want to give up my routine. My mind quickly struck at this recipe and I tried it without any second thought. Believe me, this came out wonderful. I got the whole credits from hubby dear!!

Without boring you, let me go for the recipe now.

INGREDIENTS:

Cooked Rice - 2 cups

Fresh curry leaves – 2 cups

Mustard seeds – 1 tsp

Urad dal – 5 tsp

Red chilies – 10 (Adjust according to your spiciness level)

Tamarind pulp – 1 amla size

Asafoetida – a small piece

Salt – to taste

Ghee/oil – As required

METHOD:

· Cook rice in pressure cooker, spread in a plate and allow it to cool.

· Heat pan with little oil, throw mustard seeds and when it splutters, add asafoetida and urad dal. When urad dal becomes light brown in color add red chilies and fry for some seconds.

· Now grind this along with the curry leaves, salt, and tumeric pulp coarsely.

· Add this mixture to the cooked rice and mix well. Add ghee if required. Tastes best when little ghee (1 tsp) is added.

· Serve hot with any side dish of your choice. Pappads suits best with this.

Oh my friends, I have not yet finished.

Viki and Malar have honored me with Good Chat Blog award. It’s a nice feeling when someone remembers us only with our writings and recipes. Thanks a ton to both for remembering me and passing the award.

I would like to pass this award to Adlak’s, Mahimaa, and Jeyashri Suresh. I think most of you people will be knowing that Adlak’s is my Manni (cousin brother’s wife) and she only intro’d me to this wonderful blogging world. Now, blogging has made a huge difference in me. I should be thankful to her ever and as a matter of reciprocation I would like to honor her with this Good Chat Blog award.

Mahimaa, needless to say, is a wonderful person who helps me in clearing even small doubts I have even in her busy schedules…Thanks Mahi and hope we will continue our chatting ever!!!

Jeyashri Suresh. I strongly felt that this award should be passed to JS. Even though she has not yet started posting her recipes, she takes time to comment each and everyone recipes by her motivating comments and nice tips.. JS, keep up your good work and hope I will see you starting your own recipes soon…..

ALOO MUTTER

This is a simple but excellent side dish that can be made with just only a few ingredients in the pantry.

INGREDIENTS:

Potatoes – 250 g ( I used baby potatoes)

Green Peas – 1 cup

Onion – 3 medium size

Tomato – 2 medium size

Ginger-garlic paste

Chilly powder – 3 tsp

Coriander powder – 2 tsp

Garam masala – 1 tsp

Clove, cardamom, cinnamon – 1 or 2 each

Oil – 2-3 tsp

Salt to taste

METHOD:

· Pressure cook potatoes for 2 whistles.

· Chop onions and grind to a fine paste. Blanch tomatoes and make a puree.

· Heat pan with oil, add the seasoning items followed by ginger garlic paste. Fry well till it is brown. Then add the green peas and onion paste and mix well.

· Then add the tomato puree. Add chilli powder, garam masala, coriander powder, salt. Add water if necessary.

· Once the raw smell goes off partially, add the cooked potatoes and mix well.

· Let it cook for sometime (say about 10 minutes) till the gravy get thickens and the raw smell goes off completely.

· Now, yummy aloo mutter is ready. Serve hot with rotis/pooris.