Wednesday, September 26, 2012

Peerkangai(thhol) Thuvayal \ Ridge gourd(skin) chutney

                     I remember my mom use to prepare this thuvayal whenever she cooks peerkangai and with the leftover skin this thuvayal. Isn't a nice idea of using the skin without wasting it.We can mix this thuvayal with hot rice and also can have with idli,dosa and chapathi too.These many days never tried but this time my hubby was asking to prepare this thuvayal and some how finally got the recipe from my mom and prepared this.Moreover its very easy and simple to prepare.Only one thing i found difficult is removing the skin. As i was not convenient in using the knife i found it very difficult.But after having this thuvayal i was so happy that thuvayal turned well.








Ingredients :


Peerkangai skin 1 cup
Urad dall 2 tbsp
Channa dall 1 tbsp
Grated coconut 2 tbsp
Red chillies5-6 nos
Tamarind 2 inch piece 1
Hing Req
Salt Req



Method :

1.   Grab all your ingredients together.









2.    In a wok saute the urad dal,Channa dal,hing,red chillies and tamarind together till its little roasted.









3.    Now add the grated coconut and peerkangai thhol(skin) and roast for around 5 min's in low flame and switch off the flame.








4.      Bring the mixture to room temperature and grind in the mixie by add little water.Now the thuvayal is ready to serve.Can have with hot rice,ghee and papad or frymes.Will taste yummy.










Notes :

1.   Don't grind too nicely.Grind like a chutney.

2.   Adjust the salt while grinding.

3.   Store in a air tight container and refrigerate it.Then will last for a week.

4.   Can also add red chillie powder while grinding instead of red chillies and also can adjust spice level.

Tuesday, September 11, 2012

Mumbai Mast Tomato Pulao


   
          After a very long time i'm posting a recipe and even was not able to visit many blogs due to some of my personal reasons.Even i thought that i will stop blogging permanently but my dearest hubby and my friend  Prema  were keep on insisting and motivating me to post the recipes and not to stop blogging and update the the blog whenever i find time .So again started with my blogging.
         As i again started posting a recipe thought of posting a simple,yummy and easy recipe.When i was searching the recipes i found  Tomato Pulao recipe from  Chef Sanjeev Kapoor's site and found interesting.So with no delay i proceeded with the tomato pulao and as the name says it was really a mast and tasty tomato pulao.This pulao is prepared in the road side pav bhaji stalls in mumbai.They will prepare this tomato pulao with the left over bhaji by adding little more spices to it and make a yummy pulao.But i did it from the scratch and was so simple.So thought of sharing the recipe with you guys.









Ingredients :

Cooked rice 3 cups
Onion 1 large cubed
Tomato 1 medium cubed
Capsicum 1 medium cubed
Ginger&Garlic paste1 tsp
Green chillies 2 nos
Tomato ketchup 2 tbsp
Turmeric powder A generous pinch
Red chillie powder 3/4 tsp
Pav bhaji masala 1 tsp
Salt req
Oil 1/2 tbsp
Butter 1 tsp
Water 1/2 cup
Coriander leaves 1 tbsp chopped




Method :

1.    In a wok pour oil , butter and add the onions and ginger garlic paste and fry till transculent.









2.     Now add the chopped tomatos and fry for few min's.







3.     After few min's add the chopped capsicum and all the dry powders and fry till the oil oozes out.







4.    This is the time to add the tomato ketchup and fry it for few sec's.







5.    Now add the water and allow it to boil.






6.   Once the gravy starts boiling add the cooked rice.








7.     Now mix the rice well and add the chopped coriander leaves and check for the salt and close with a lid and cook for 5 min's in lowest flame.









8.   Now serve the tomato pulao with onion raitha.Can also serve with cucumber raitha too.







Notes :

1.    Can also add panner,fresh peas or veggies of our choice.

2.    Can skip butter and use oil alone for cooking.