SUN TV & Other Recipe Collections

[R]

sorry luz..have not seen that part, so dont have the recipe either..

[SL]

Hi R,
Can you please post the tamarind rice recipe that you made for a function recently.

Thanks
SL

[R]

Hello SL,

This is the recipe which I tried from "Karnataka recipes" thread given by CI.

First stage: Making masala powder (you can use any good rasam powder instead of this)
Ingredients:
Coriander seeds - 2 cups
Red Chillies - 2 cups
Fenugreek seeds - 2 Tbsp
Black pepper - 2 Tbsp
Cumin - 2 Tbsp
Mustard - 2 Tbsp
Chana dal - 2 Tbsp
Hing - 7 pinches
turmeric - 2 tsp
oil or ghee - 1 Tbsp
Method:
With little oil/ghee, roast all the above mentioned ingredients (except hing and turmeric) separately. After cooling, powder them finely and keep in an air-tight, dry container.

Stage 2:
Making Gojju:
Tamarind - How much ever you want to make gojju and store it.
Masala powder - Can be put depending on how hot you want. I usually put little less than equal quantity of tamarind.
Jaggery - equal quantity as in tamarind.
Oil - enough (like putting for upma all that stuff)
Mustard seeds - 1 tsp, Broken red chillies - 2, hing - 1 tsp or variable depending on how much u are making.
salt
Method:
Heat oil in a kadai, temper with mustard seeds, chillies (this is just to check for the optimum temperature of oil)
Take very thick extract of tamarind. Pour it to the kadai and stir well. If you make the extract watery, you'll have to boil for long.
After it thickens, add sambar powder, salt,jaggery and keep stirring. You can check for the taste after it has been boiled for 10 minutes and add the powder, salt or jaggery if desired. If you don't stir, it'll splatter everywhere and start sticking to the bottom. Make sure you cover the surrounding area with lots of paper towels.
Gojju is done when it stops spluttering. There should not be any sound from the gojju.
After it is cool, put in a clean glass bottle and store it in refrigerator or freezer (I keep in freezer. Don't worry you don't have to thaw it before using it from the freezer. It doesn't form ice since it has no water content in it).Make sure you don't put wet spoon in it. Do not use steel/metal container to store it. It will spoil the container. (tamarind - acid)

Final stage : Making puliyogare
Ingredients:
Rice - desired quantity. Cook with a pinch of turmeric. Each grain should be separate. Spread it on a plate to cool.
gojju - depending on how strong you want puliyogare to be.
salt,
masala powder you made for gojju - 1-2 tsp
Dry coconut - grated for garnishing
Peanuts
Broken red chillies
Curry leaves
Mustard - 1 tsp
hing - 2 pinches
Oil - 1 ladle for a cup of rice cooked
Method:

Spread the rice. Place the desired amount of gojju on the rice as a heap. Sprinkle salt, masala powder everywhere on rice. Heat oil and temper with all the given ingredients(except grated dry coconut). Pour the oil on the gojju heap. Mix with a spatula. Test for the salt. You can even add gojju if required. If you want hotter, add little more masala powder and mix well. Add grated dry coconut and mix well. Secret is to make it atleast 1 hour before it is served. Do not heat it while serving.

Additional taste increasing:
Dry roast black sesame seeds and an inch of cinnamon stick. Powder and mix to the puliyogare. Remember do not put too much of sesame seeds. It'll make the puliyogare bitter. Optimum would be for 1 cup of rice, 1 tsp of sesame and 1 inch stick of cinnamon.

.................................

My variation:

1. Instead of black sesame seeds, used white sesame only.

2. Did not add any sambar powder or rasam powder in extra since the masala powder for puliyodharai is more than sufficient.

3. Same with the seasoning-only one time I did.

4. Instead of 2 cups of dhania, took 1 1/2 cups becoz I dont want it to dominate the puliyodharai like sambar.

Good luck!!

[R]

Hello RR,

Personally, haven't tried paneer kofta. When I saw this recipe, was so surprised becoz Mrs.Mallika use to do with vegetables for malai kofta and she would not include paneer for the same.

When I checked in other popular sites like daawat.com, the recipe for paneer kofta is almost the same on what I mentioned here under malai kofta except for one or two variations.

Hope someone will help you out with a better recipe.

Bye.

[RR]

Hi R,
I also thought so. This recipe looks like Paneer Kofta. Kofta making in 'Malai Kofta' is slightly different (no paneer). I remember seeing it on Bawarchi.

BTW, do you have recipes by Vanitha vijayakumar? Her episodes on 'Sakthi Masala Samayal' used to be mouth-watering..

[R]

Sorry RR..I used to watch them..but, whenever saw her programme, it would be some non-veg., and so, lost total interest. So, did not bother to copy any of her recipes..

[RR]

It's ok.. Thanks..

[RR]

R, tried paneer kofta today.. Came out nice.. Thanks! Pls post more north indian side dishes..

[SL]

Hello R,

Thanks a lot for the tamarind rice recipe. Will try it soon.

SL

[R]

Nice to know that paneer kofta came out nicely..yet to try..

Here are some side dishes(not only North Indian) which goes well with chappathi.

Gughini:

Chick peas 1 cup
onion 2
garlic 3 flakes
bay leaves 2
tomato 2
ginger
red chillies 6
dhania 1 tbsp
cumin 1 tsp (1/2 + 1/2 )
channa masala powder
wheat flour, lime juice 1 tbsp each
haldi, salt and oil.

Grind chillies, ginger, garlic, cumin, dhania to paste.

Heat oil add cumin, paste saute well. Once the smell is gone, add flour, haldi, tomato alongwith salt and cook well till the tomato gets mashed.

Now, add onion, bay leaves, boiled channa with enough water and let it boil. Finally add masala powder and after switching off the fire, squeeze juice.
.............................................

Baby corn in coconut milk

Baby corn 4
onion 1
coconut milk 1 cup
tomato 1
ginger paste 1 tsp
green chilli paste 1 tsp
cumin and dhania powder 2 tbsp each
red chilli powder 1 tsp
garam masala powder 1 tsp
coriander leaves, oil and salt.

Heat oil, saute onion well. Once it is brown, add all powders, tomato, pastes and salt mix well.

Let it cook for some time. Add corn with water to cook. It shd be done around 5 to 10 mts. Once it is cooked well, add coconut milk and boil for 5 more mts.

Garnish with leaves and ready to serve.

p.s.: For the above recipe, tender whole corn would be preferable. But, tried with frozen corn, still, the taste was nice.

......................................

Paneer butter masala

Paneer 1 cup
cashew nut paste 1/2 cup
onion tomato pastes 1/2 cup each
red chilli powder 1 tbsp
haldi 1 /2 tsp
dhania powder 1 tsp
garam masala powder 1 tsp
oil and salt.

Heat oil and onion, tomato pastes saute well. Once the raw smell is gone, put all the powders, cook. Put cashew nut paste, cook for some more time. Add enough water and when it starts boiling or the color has started changing, add paneer pieces; mix well and serve.

...........................

Karnataka okra curry

Okra 1/2 kilo
sambar onion 1 cup
tomato 1 cup
dhania powder 1 tbsp
red chilli powder 1 tbsp
green chillies 2
cumin 1 tsp
ginger garlic pastes 1 tsp
mustard 1 tsp
haldi 1/2 tsp
milk 1/2 cup
coconut oil and curry leaves

Heat oil season with mustard, cumin and once it splutters, add onion, saute well till the color changes completely. Add cut okra with salt. Mix well and close with a lid. Keep the fire in medium so that it will get cooked evenly without any color change.

Once it is soft, add haldi and other powders with tomato mix well. Close with a lid again. Let the tomato gets mashed and the entire okra curry will start becoming gravier.

Once done, finally add milk, mix well. Let it boil for a couple of minutes and garnish with coriander leaves.

Goes well with roti and rice too.