Thani Kootu - a must for Sumangali Prarthanai. This is a delicious kootu though no vegetables are added. I love this with parathas! This particular recipe is my Amma’s & includes small black whole channa. Small black channa - 2 tbsp(soak overnight & cook till soft) Roast in 1 tsp oil & powder: Red chillies - 7-8 (or more to taste) Gram dhal - 1 tbsp Dhaniya - 2 tbsp Urad dhal - 1 tsp Grated coconut - ½ cup Curry leaves - few Hing - ½ tsp Tamarind paste – 2 tbsp Salt, haldi Jaggery - ¾ of the volume of the ground powder To temper: Oil - 1 tbsp Mustar seeds - 1 tsp Urad dhal - 2 tsp Gram dhal - 2 tsp Grated coconut - 2 tbsp Curry leaves - few Keep the powder ready. To the boiled black channa, add 1 ½ cups of water, salt, haldi, tamarind paste, ground powder & jaggery. Simmer to boil & continue to cook till it becomes sauce like. Remove & temper the ingredients, making sure, they become golden brown. This is slightly thick & slightly sweet. The following is Cheeniya’s mother’s recipe, which is equally good. Here, the whole lentil is not added. The roasted ingredients are ground to a paste and added. The level of thickness is one’s choice.
Re: Thani Kootu - a must for Sumangali Prarthanai. Thank you ,Thank you Chithra. I found the thanikootu. Will make it tomorrow!!!!!:thankyou2:
Seppankizangu (Arbi) Fry - stays crisp for hours ! Buy fresh, big, uniform sized arbis. Wash well & cook in pressure pan for one whistle. Open after one hour. It should be cooked, but not soft. Peel & slice, round, ½ cm. I use the slicer to get uniform thickness. Deep fry in plenty of oil, till golden brown. Fry small batches at a time and do not overcrowd in the oil. Add salt & chilli powder when still hot & mix well.
Dear Chithra Madam, Is Sembu the seppankizhanghu? The pic looks tempting . am trying ti tonight if its seppankizhanghu as I ve them. Regards, Cc
Shahi Paneer - mine is a rich white gravy! Paneer cubes - 1 cup ( lightly sauté in a tava in 1 tbsp oil or use it plain) Lightly sauté in oil: Onions - 2 large, chopped Garlic - 4 pcs Ginger - 1 “ And grind to a paste adding: Khus khus - 1 tbsp (roasted and powdered) Melon seeds or cashewnuts - 3 tbsp (soaked well) To temper: Ghee _ oil - 2 tbsp Bay leaf - 1 Cardamon, cloves, cinnamon, star anise - 2 pcs, each Shajeera - ½ tsp Pepper powder - 1 tsp Curd - ½ cup Milk - ½ cup Coconut milk - ½ cup Salt Heat oil & ghee & temper as given. Add the paste, sauting till raw smell is gone. Add salt, pepper powder and curd, milk & coconut milk. Stir to boil & simmer till thick. Add paneer & a little sugar. Remove & serve hot. Adding red chilli powder, cream etc is optional.
Rajma Stirfry - keep boiled rajma ready! If you have cooked rajma ready, this can be prepared in a jiffy to go with parathas or a filling for grilled sandwiches or even as a snack, topped with sev ! Cooked rajma - 1 cup Chopped onions - 2 tbsp Chopped tomatoes - 2 tbsp Oil - 1 tbsp Salt Mince together: Green chillies - 3,4 Ginger - 1 “ Garlic pieces - 4, 5 Coriander leaves - to garnish In a kadai, heat oil. Add onions first & sauté for a minute. Then add the minced mixture & fry for a few secs. Next add rajma, tomatoes & salt. Cook on a high flame, stirring for 3 mts. Switch off & garnish with coriander leaves.
Re: Rajma Curry - Try Basmathi Chawal+ Rajma combination, this sunday ! dear mam cant we put ordinary south indian garam masala. will thhe taste differ. how is it different from punjabi one. cheers asha
Dear Asha, Yes, definitely. Punjabi masala gives a typical punjabi taste - that is all the difference. Love, Chithra.
Paneer Pasanda - make it & win praise every time! Paneer cubes - 1 ½ cups Onion & cashew paste: Onions, roughly chopped - 1 cup Garlic - 5 Ginger - 2 cm Broken cashew - 2 tbsp Boil onions in 1 cup of water till soft. Grind to a paste with all other ingredients. Brown onion paste: Onions - 2, sliced Oil - to deep fry Deep fry onions to golden brown, drain & grind to a paste with very little water. Other ingredients: Chilli powder - 1 tsp Garam masala - ½ tsp Whisked curds - 1 cup Oil - 2 tbsp Salt Heat oil, add onion-cashew paste and cook over a slow flame for few mts. Add chilli powder & garam masala, mix & cook till oil floats. Remove from fire, add curds & mix well. Simmer for 5-6 mts, stirring continuously. Add brown onion paste and salt & simmer for 2 more mts. Add paneer, garnish with 2 tsp cream & serve hot.