Easy Manathakkali Vathal Kulambu

Manathakkali known as "Black Nightshade" in English is always known for its wonderful health benefits. It is called as Kaachi Soppu in Karnataka. This plant is an important ingredients in Indian medicines and the fruits of these plant is used in the treatment of Asthma.

This vathal Kulambu is prepared from dried fruits of black nightshade. This is a very easy dish and it taste great with white rice and appalam. Try this tasty kulambu for a tasty lunch...!!

Preparation Time: 15 min

Cooking Time: 25 min
Serves: 2

Ingredients:

• Manathakkali Vathal - 1/4 cup
• Small Onion - 7 to 10
• Tamarind juice - 1 cup
• Turmeric powder - 1 pinch
• Salt to taste
• Oil - 2 tbsp

To temper:

• Mustard Seed - 1 tsp
• Urad dhal - 1 tsp
• Cumin seed - 1 tsp
• Fenugreek seed - 1 tsp
• Curry leaf - 1 sprig
• Red chili - 1 or 2

To roast and grind:

• Raw rice - 1/2 tbsp
• Red gram / Toor dhal / pigeon pea (lentils) - 1/2 tbsp
• Red chili - 2 or 3
• Curry leaf - 1 sprig
• Peppercorn - 1 tsp
• Coriander seed - 1/2 tbsp
• Cumin Seed - 2 tsp

Procedure:

1. Dry roast all the ingredients given in "to roast and grind" until a nice flavor comes out. Then allow the mixture to cool down for sometime. Grind it into a smooth powder using a blender. I added coriander cumin powder to the mixture instead of seeds. Extract juice from tamarind and set aside.
   
2. Heat a pan with oil. When oil becomes hot, pour the vathal and roast them for 30 sec. Transfer the fried vathal to a plate. This step is to remove bitterness from the vathal.
   
3. Now in the same oil, add the ingredients given in "to temper" section one by one and fry them for few sec. Then add chopped onion. Saute them until it turns soft. To this add pinch of turmeric and a dash of salt.
   
4. Pour the tamarind juice and bring it to boil. Add the prepared vathal kulambu powder and give a good stir. Bring the mixture to boil and add the roasted Manathakkali Vathal. Keep in low-medium flame for 15 min or until kolambu gets thickened and oil gets separated.
   

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Chicken Biriyani - Easy Recipe

Sunday is incomplete with out Biryani....!! And here is a easy recipe for chicken biryani. Its a great combo with pepper chicken and raita. In this recipe, I combined and grind all the ingredients. So we can prepare this biryani quickly.

Note: 

• I used 1:1.5 ratio for rice:water, depending of the brand and quality of basmati rice. Sometime it needs 1:1 ratio or 1:2 ratio.
• I did not soak the basmati rice. If you soak the rice, reduce quantity of water.

Preparation Time: 15 min

Cooking Time: 25 min

Serves: 2

Ingredients:

• Basmati Rice - 1 cup
• Cinnamon, cloves, bayleaf, cardamom, star anise - As required (I used these as powder = 1 pinch)
• Garam Masala - 1/2 tsp
• Coriander Powder - 1 tsp
• Ghee - 1 tbsp (optional)
• Oil - 1 tbsp
• Salt to taste

To grind:

• Onion - 1 small sized 
• Tomato - 1/4 medium sized
• Garlic - 3 pieces
• Ginger - small piece
• Cilantro - 1/4 cup
• Mint - 5-10 leaves
• Green Chili - 2 or 3 (to your level of spicy)

To marinate:

• Chicken - 200 gm - Cleaned and cut into small pieces
• Turmeric powder - 1 pinch
• Chili powder - 1 tsp
• Coriander powder - 1 tsp
• Garam Masala - 1/4 tsp
• Curd - 1 tbsp
• Salt to taste

Note: The amount of spices that I have specified is mild. Those who need more spicy Biryani can add little more.

Procedure:

1. In a mixing bowl, add all the ingredients given in "to marinate" section and mix them well. Set aside for 20 min to marinate. You can also refrigerate for marination.
2. Now grind all the ingredients given in "to grind" section in a blender into a smooth paste without adding water.
3. Heat a pressure cooker/pan with ghee and oil. Then add Cinnamon, cloves, bayleaf, cardamom, star anise powder or as pieces. I used them as powder as i do not like them to see while eating ;-). Pour the grind paste into the pressure pan. Reduce the flame and saute for few minutes. If you are preparing for large group, you need not reduce the flame. Saute until it gets thickened and oil starts separating.
4. Put the marinated chicken into the pan, increase the flame and saute them until chicken pieces turns white. To this add coriander cumin powder, garam masala and mix well. Now pour 1 and 1/2 cups of water. Adjust salt.
5. As the water begins to boil, add the cleaned basmati rice into the pressure pan. Allow the rice to get half-cooked. 
   
6. As it gets thickened into a semi-solid state, close pressure pan lid. Pressure cook for 1 whistle and quickly switch off the stove. Do not over-cook otherwise it will become mushy. Let pressure release naturally. Fluff with a fork.

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Mexican Rice Salad

Mexican rice salad is really a healthy and tasty recipe.

• You can also wrap this salad in a chappathi and make it into a roll and serve with guacamole and sour cream.
• Also you can add cooked chicken or egg scramble to this salad.

Preparation Time: 30 min

Cooking Time: 15 min

Serves: 6 - 8

Ingredients :

1. Cooked Basmati Rice - 3 cup
2. Onion - 2 cup chopped
3. Plum Tomatoes - 2 cup chopped
4. Carrot - 1 cup chopped
5. Bell Pepper - 1 cup
6. Garlic - 3 cloves
7. Corn - 1 cup
8. Cilantro - 2 cup - finely chopped
9. Salt to taste
10. Pepper to taste
11. Cumin powder - 1 tsp
12. Lemon Juice - 3 tbsp
13. Olive Oil - 2 tbsp

Procedure:

      1.  Take a large mixing bowl, put all the vegetables one by one. Mix all together. Add salt, pepper, cumin powder, lemon juice, olive oil.

2.  Cook basmati rice and fluff with fork. Add rice to the mixed vegetables. Allow it to rest for 1 to 2 hrs before serving. You can also refrigerate before serving.

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Paruppu Urundai Kulambu

This is a very easy and a tasty kolambu. Each urundai tempts everyone to taste. Especially kids love this paruppu urundai kolambu. 

Preparation Time: 5 min
Soaking Time: 2 hrs
Cooking Time: 25 min

Ingredients:

• Oil - 2 tbsp
• Mustard - 1 tsp
• Curry Leaf- 1 sprig
• Red chili - 2
• Onion - 1 medium sized - finely chopped
• Ginger garlic paste - ½ tbsp
• Turmeric powder -1 pinch
• Chili powder - 1 tsp
• Coriander powder - ½ tbsp
• Cumin Powder - 2 tsp
• Salt - to taste

Urundai:

• Kadalai paruppu - ½ cup
• Green chili (or) Red chili - 2
• Curry leaf - 1 sprig
• Fennel  Seed - 1/2 tbsp
• Salt - to taste

Masala Paste:

• Coconut - ½ cup
• Green chili - 1 (for mild spicy, Add more if you need more spicy)
• Kuruma Podi - 1 tbsp

Preparation:

     -  Soak split channa dhal / kadalai paruppu for 2 hrs

Urundai Preparation:

     -  Put the soaked kadalai paruppu, chili, fennel seed and salt in a mixie and grind to a coarse form. Do not add water. Just sprinkle water when it gets thickened.

Procedure for Kolambu:

1. Grind coconut, green chili, kuruma podi, salt into a smooth paste by adding required waste. Set aside
2. Heat a medium sized pan. Add oil, when it is hot add mustard, allow it to crackle. Then add curry leaf and red chili. Roast them well.
3. Add onion and sauté until it becomes soft. Add ginger garlic paste to the onion and sauté until it raw smell leaves.
4. To this add turmeric powder, chili powder, coriander cumin powder. Mix them and add masala paste to this and sauté for 1 min. Add ½ cup of water and salt.
5. When kolambu begins to boil, make small balls from the kadalai paruppu paste. Keep it in low flame and close the lid. Allow it to cook for 10-15 min.
6. Yummy Urundai Kolambu is ready to serve with hot rice.

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Chicken Manchurian - Gravy

Indian Chinese Recipe

Chicken manchurian gravy is an easy and famous dish. Chicken manchurian dry is served as appetizer. Adding just the chicken broth gives a gravy form of chicken manchurian. Its a perfect side for fried rice.

Preparation time: 5 min

Cooking time: 15 min

Serves: 2

Ingredients:

1. Chicken Manchurian dry
2. Chicken stock - 1/4 cup - If you do not have chicken broth, it can be substituted with water.
3. Corn flour - if needed
4. Cilantro

Procedure:

1. For gravy, add chicken stock and bring it to boil
2. Little corn flour can be added to get a thicker gravy if needed
3. Garnish with cilantro

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Thakkali Kolambu

A perfect lunch

Easy and tasty kolambu. It is one of my favorite kolambu right from my childhood.

Preparation Time: 10 min
Cooking Time: 15 min
Serves: 2

Ingredients:

• Small onion - 5-7
• Turmeric powder - 1 pinch
• Chili powder - 1 pinch
• Tomato - 1 finely chopped
• Tomato paste or tomato puree - 1 medium sized
• Coriander powder - 1 tbsp
• Cumin powder - 1/2 tbsp
• Salt to taste

To grind:

• Coconut - 2 tbsp
• Small onion - 2-3
• Green chili - 1
• Kuruma Podi - 1 tbsp

To temper:

• Oil - 1 tbsp
• Mustard - 1 pinch
• Urad dhal
• Cumin seeds

Procedure:

1.   Grind the ingredients given in section "to grind" into a smooth paste by adding water.

2.   Heat a medium sized pan, add oil. Then add onion and saute until it is becomes soft and starts turning golden brown.

3.   Add turmeric powder and chili powder.Then add tomatoes and saute for 3min. It becomes mushy. Once it become mushy, add tomato puree and coriander powder.

4.   Mix them well and add 1 cup of water and bring it boil. Add 2 tbsp of coconut paste. Keep it in low flame for 5 min or until the kolambu gets to desired consistency.

5.   Finally temper with the items given under the section “to temper”.

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Chicken Pulav

Ingredients:

• Basmathi rice - 2 cups
• Onion - 1 medium sized - chopped lengthwise
• Tomato - 1 medium sized - finely chopped
• Green Chili - 2
• Ginger garlic paste - 1 tsp
• Cinnamon, Cardamom, Cloves, Star anise, bay leaf powder/ garam masala powder - 1 tsp
• Coriander leaf - 1 tbsp
• Curry leaf - 5-6 leaves
• Mint leaf - 7 -8 leaves
• Oil - 1 tbsp
• Salt to taste

To marinate:

• Chicken - 200 g
• Turmeric powder - 1 pinch
• Chili powder - 1 tsp
• Salt to taste
• Ginger garlic paste - 1 tsp
• Lemon juice - 1 tsp
• Coriander leaf - 2 tbsp
• Mint leaf - 5-6 leaves
• Curry leaf - 5-6 leaves
• Curd - 1 tbsp

Procedure:

1. Mix all the ingredients given in "to marinate" in bowl and allow it to rest for 15-20 min in refrigerator
2. Place the pressure cooker in the stove and heat it with oil
3. Add garam masala, onion, green chili and saute for 2- 3 min
4. When the onion become soft add ginger garlic paste and saute for 2 min
5. Add tomato and saute for 2 min
6. Now add the marinated chicken pieces and mix for 3 min
7. When the mixture is in gravy consistency, add 3 tumblers of water and add salt accordingly
8. Finally add basmathi rice and allow it to boil
9. As the rice become half cooked and is in semisolid state, add coriander leaves and mint leaves
10. Close the pressure cooker lid and allow it to cook for one whistle

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Vegetable Biriyani - Dindigul Style

Ingredients:

1.     Basmati rice - 2 cup
2.    Onion - 1 medium sized
3.    Tomato - 1 medium sized
4.    Carrot - ½ cup
5.    Beans - ½ cup
6.    Green peas - ½ cup
7.    Green chili - 2
8.    Coriander leaf - ¼ cup
9.    Turmeric powder - 1 teaspoon
10.  Coriander powder - 2 tablespoon
11.  Cumin powder - 1 tablespoon
12.  Chili powder - 1 teaspoon
13.  Garam masala - ½ tablespoon
14.  Curd - 2 tablespoon
15.  Salt to taste
16.  Ginger garlic paste - 2 teaspoon
17.  Mint - 5-8 leaves
18.  Cashew nuts - 4-8 pieces
19.   Cinnamon - 1 inch stick
20. Cardamom - 2
21.  Cloves -2
22. Bay leaf -2
23. Star anise -1
24. Oil - 1 tablespoon

Preparation:

1.     Soak basmati rice for 15 min
2.    Clean and cut all the vegetables. In a bowl mix curd, salt, turmeric powder and vegetables and set aside for 15 min
3.    Grind onion, tomato, coriander leaf, mint leaf, ginger garlic paste, cashew nuts into a smooth paste

Procedure:

1.     In a pressure pan, heat oil, add Cinnamon, Cardamom, Cloves, Bay leaf, Star anise
2.    When nice aroma comes out of it, add the onion tomato paste and saute for 2 min in medium flame
3.    Then add the marinated vegetables and stir for 2 min
4.    Add chili powder, coriander powder, cumin powder and garam masala and mix well
5.    Now add the basmati rice and stir well
6.    Add 2½ cup of water and keep in high flame
7.    As the water begins to boil, add salt to taste and keep stirring
8.    When rice is half cooked and is in semisolid state, close the lid and cook for one whistle
9.    Yummy biriyani is ready to serve

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Meen Kolambu / Fish Curry

Ingredients:

• Fish - ½ kg
• Tamarind - lemon size
• Chilli powder - 2 teaspoon
• Coriander powder - 2 tablespoon
• Cumin powder - 1 tablespoon
• Small onion - 5 
• Coconut - 2 tablespoon

To temper:

• Oil
• Mustard
• Green chilli - 3
• Curry leaf

Procedure:

1. Clean the fish and cut them into pieces of required size
2. Soak tamarind in hot water and extract 1½ cup juice from it
3. Heat oil in a kadai. When the oil is heat, add mustard and allow it to sputter. Then add green chilli and curry leaf
4. When they crackle add turmeric powder, chilli powder, tamarind juice, coriander powder and cumin powder
5. Add coconut and small onion in a mixie and grind it into a smooth paste
6. Extract juice from the paste if kolambu is required in small quantity or add the paste as such if kolambu is required in large quantity 
7. When kolambu begins to boil and oil gets separated,  add the fish pieces and close the lid in a low flame for 2 min
8. Meen kolambu is ready to serve

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