RM#2 : Day 26 Mushrooms in Almond Gravy

For the Naan I made a side dish of Mushrooms in Almond Gravy. Which I saw at dear Harini's blog, Tongue Ticklers. Loved it at 1st site.

So here is the recipe. I did not make any changes at all.

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

RM#2 : Day 15 Carrot Poriyal

Carrot poriyal is one of the very common dish I prepare in my home, once in a week.

Ingredients
Carrot - 1/4 kg
Onion - 1 big (chopped)
green chillies - 2
Grated Coconut - 4 tb.sp
Mustard seeds - 1 t.sp
Urad dal - 1 t.sp

Method
Peel and grate the carrots in a big grater. I like to cut it small, but it takes time. Microwave the carrot mixed with 2 to 3 tb.sp of water and 1 t.sp of salt for about 5 minutes. Heat oil in a kadai. Splutter the mustard seeds and urad dal. Add curry leaves. Add onion and green chillies and saute till the onions become translucent. Add the cooked carrot and salt. And cook for about 2 min. Add the grated coconut and mix well. Transfer to a serving bowl and serve with rice or chapathi.

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

22)Kamalika

23)Pavani

24)Karuna

25)Roochi

RM#2 : Day 13 Nool kol chutney (ganth gobhi chutney)

Nool kol or Ganth Gobhi is one type of turnip. It is my father's favourite veg. In India I never used it much other than to make sambhar. It is a seasonal vegetable in India and available for a very short period. I don't know if all of you know what it is. So I searched for it in Wikipedia and got the names for it in other languages too.
Assamese "Olkobi" , Bengali "ওলকপি" (Olkopi), Hindi "गांठ-गोभी" (ganth-gobhi), Kannada "Navil Kos", Marathi "Naval Kol / khaval ", Punjabi/dogri "Kadam" , Tamil "Nool Kol".

Here we get it very commonly. So I keep experimenting with this. Here I came up with a chutney made from Nool Kol. 

 

Ingredients

Nool Kol (Ganth Gobi) - 1 big

Onion - 2 big

Tamarind - lemon size

Mustard - 1 t.sp

Red chilli - 4 to 5 

Channa dal - 1 tb.sp

Urad dal - 1 tb.sp

Tomato - 1 big (optional)

Coconut - 2 tb.sp

Coriander Leaves - a little (optional)

Curry leaves (optional)

Method

Peel the skin of the nool kol and cut them into small cubes. Chop the onions and tomatoes (if you are using it, I did not use tomatoes here). Heat about 1 t.sp of oil in a kadai. Splutter the mustard and then add the urad dal, channa dal, red chilli, curry leaves. Keep it aside. Then again heat 1 tb.sp oil in the same kadai and add onions and fry till translucent. Add tomatoes and cook till soft and then add the diced nool kol. And salt and cook till becomes soft on medium. Then add the coconut and coriander leaves and mix it well. Now let this mixture. After it cools down, put the veg mix in the mixer and make a smooth paste of it. When it becomes a smooth paste then add the dal - chilli mix which we had let to cool and run the mixer again. See to it that it should not become a smooth paste again. It should be little coarse. Eat it with idli/dosa.

Don't forget to see what the RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

22)Kamalika

23)Pavani

24)Karuna

25)Roochi

RM#2 : Day 11 Thakkali Uruzhaikilangu Thirakkal (Tomato Potato Dish)

We normally make this for Rava idlis, kuzhi paniyaram etc. I like it very much. My mother makes this very often. She also includes brinjals. but since my husband does not like brinjals I avoid them. She is very specific about the shape the potato and the brinjals are cut for this dish. She says the shape of them also matters a lot. So here we go.

Ingredients
Tomato - 2 big
Potato - 1 big
Onion - 1 big
grated coconut - 2 tb.sp
red chilli powder - 11/2 t.sp
salt to taste

For the seasoning
Mustard seeds - 1 t.sp
Urad dal - 1 t.sp
Fennel Seeds (Sombu) - 1 t.sp
Curry leaves

Method
Chop the onions. Peel the potatos and chop them little and long fine. They should not be cubes. Wash the tomatoes and chop them. Grind the tomatoes, coconut and red chilli powder together to a fine paste. Heat oil in a pressure pan. Add the items for seasoning and then add the onions. Once the onion becomes translucent add the chopped potatoes. Cook for about 1 or 2 min. Add the grinded mixture and keep stirring for about 2 to 3 min. Now close the pressure pan and let one whistle come. Then you can turn off the gas and let the pressure come out on its own. Serve it hot.


So I think it was very easy and tastes good too.


Dear Mahimaa, for your question about the cake it is coming soon. I was trying to schedule the posts yesterday but somehow it got posted. And so I removed it. By the way if someone knows how to schedule posts for the future, please do let me know. I have typed them and saved it in drafts. I will be not here in the last week of Nov. and so want the posts to be scheduled.


Let us check out what my other co-runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

RM#2 : Day 10 Kudaimilagai Pachadi (Bell Pepper Dal)

I make it very often for Rice or Chapathis. It is one of the favourites of my father and my husband. Very easy and jatpat recipe. The main ingredient being capsicum enhances the smell as well as the flavor of the pachadi (dal).

Kudaimilagai Pachadi (Bell Pepper Dal)
Ingredients

Thuvar Dal - 1 cup
Chopped Bell Pepper - 1/2 cup
Onion -  1 big (chopped)

Tomato - 2 medium (chopped)
Thick tamarind extract - 1 to 2 tb.sp

Sambhar Powder - 2 tb.sp
Salt to taste

For the seasoning
Mustard - 1 t.sp
Urad Dal - 1 t.sp
Asafoetida - 1/2 t.sp
Curry Leaves

Method
Cook the thuvar dal till it is little soft but crunchy. It should not become too soft. Heat oil in a kadai. Add the items for seasoning. And when the mustards have finished spluttering add the onion and tomatoes. Cook till the tomatoes become till soft. Add the chopped capsicum (bell pepper) cook for a minute or two. Add salt, tamarind, sambhar powder and the cooked salt. Once the mixture starts boiling, simmer, cover and let it cook for few minutes, about 5 to 7 minutes. Transfer to a bowl, garnish with coriander and serve hot with Rice or Chapathis.

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

Vendakkai Mandi - Ladysfinger Subji

Mandi is a authentic chettinadu dish. There are many different types of mandi like Milagai Mandi, Keerai Mandi, Mixed vegetable mandi, Kaaikari (Vegetable) Vathal Mandi and so on. But among all of them Keerai Mandi, Milagai Mandi and Vendakkai mandi are very famous. Vendakkai Mandi is found in the lunch menu of all functions and special occasions of chettinadu. The special ingredient in this gravy which adds to the taste of the dish is, Arisi Mandi i.e. water from the rice. It is an excellent combination for curd rice. And is a great combi for outdoor one day trips. During my childhood when I used to visit my Athai in Chennai she used to pack it for our outdoor lunch. I used to relish the curd rice with her spicy Milagai Mandi.

Here I am giving a recipe of Vendakkai Mandi with Vallai Karamani (White Kidney Beans) (you can also use mochai (white beans I suppose)).

Vendakkai Mandi
Ingredients
Ladysfinger - 1/4 Kg
Small Onions - 1/4 cup
(if not available then use substitute with big onions also)
White Kidney Beans - 1/2 cup
(pressure cook it with some salt)
Green Chillies - 5-6 (slit in to half)
Garlic - 5-6
Tamarind - small lemon size
Oil (preferably gingelly(sesame) oil)
Salt
Mustard - 1/4 t.sp
Fenugreek Seeds - 1/4 t.sp
Urad Dal - 1/4 t.sp
Asafoetida - a pinch
Curry leaves - a little

Method
1) Wash and dry the ladysfinger in a towel. Cut it into 1 inch long pieces. Peel off the garlic pieces and cut into half.

2) Take the water from the rice you are going to use for cooking i.e. If you are going to cook two cups of rice then wash the rice once a little and let the water down so that the dust from the rice is washed. Then add about two cups of water to the rice and wash (kelai radhu) and strain the water to use it for the mandi. To this water soak the tamarind. And take out the tamarind extract.

3) Heat oil in a pan season it with mustard, fenugreek, urad dal, asafoetida and curry leaves. When the mustard seeds finish popping garlic and slit green chillies. Sauté for a minute and add onions.


4) When the onion becomes translucent add the ladysfinger and sauté for about 3 to 4 min. Add salt, tamarind extract and pressure cooked kidney beans and let the whole gravy boil for some time. And let the gravy thicken. It should not be too watery or too thick, sort of saucy consistency.

Serve with rice or chappathis.

And this post is going to FIC - Green event hosted by Sunshinemom of TongueTicklers.

Beans Poriyal

Beans Poriyal is a side dish for rice in South India. Can be taken along with chapatis too.

Tasty and delicious Beans Poriyal

Ingredients :

Tender Beans - 1/4 Kg

Onion - 1

Oil for Sautéing

Salt to taste

Green Chilli - 2 or 3

Mustard Seeds - 1/4 tsp

Urad Dal - 1/4 tsp

Grated Coconut - 1 1/2 tb.sp (optional)

Method

1) Select very tender beans and wash them. Cut both the tips of the beans and remove naaru if any.

2) Chop the beans very finely. And dice the onions and green chillies.

3) Cook the beans in a pressure cooker with some salt.

or
Heat 1 t.sp oil in a pan and sauté the beans for 2 or 3 minutes. Add some water, salt and sugar to it and cook till it is done. Strain it in a colander after it is done.

4) Heat some oil in a pan and pop the mustard seeds and urad dal when it is hot.

5) Add the onions and green chillies and sauté till the onion becomes translucent. Put some salt.

6) Add the cooked beans and sauté for some more time.

7) Strew the grated coconut and mix it a little. Remove from fire. Serve with hot rice and sambhar.

Submitting this post to FIC - Green event hosted by Sunshinemom of TongueTicklers