Monday, June 22, 2020

Salan Recipe | How to make Salan | Side dish for Parotta and Biryani | Gluten Free And Vegan



Easy Salan Recipe

Hi Supermoms,


Many times a complete meal does not necessary mean that it needs to have many dishes . Some of the best meals are made of two dishes like Channa and Bhatura, Matar and Kulcha , Pav and Bhaji , Dosai and Chutney. 
 

Biryani and Raita are again a winning combination. There is another winning combination and that is Parotta and Salan or the Biryani and Salan. 
There are so many different types of Salan you can make with different vegetables using the plain Salan recipe that I am going to share with you today. You will be amazed how a simple combination of a few ingredients brings out so much flavour and yumminess. 
 

I served this Salan along with Kuska Biryani . Do try this Salan and serve it with parotta or even layered biryani


Salan Recipe




Plain Salan 


Preparation time : 5 minutes

Cooking time : 20 minutes

Serves :4

1 cup = 250 ml cup 


Ingredients :


4-5 garlic cloves

1/2” ginger

1/4 teaspoon jeera powder

1/2 teaspoon sugar OR 1/2 teaspoon jaggery 

1 teaspoon red chilli powder (adjust)

1/2 cup curd (whisked) OR 1/2 teaspoon tamarind pulp ( vegan option)

1 tablespoon oil

Salt to taste


To roast and grind :


2 teaspoon peanuts 

2 teaspoon sesame seeds

2 teaspoon coconut 

( grated fresh or desiccated)


You can watch the step wise making of this recipe below:



Method:


1. In a small heavy bottom pan or kadai, fry the ingredients given to roast and grind .

2. Transfer it to the jar of mixer and grind it to a powder.

3. Add 1/3 cup water and grind it to a paste.

4. Heat a pan with oil and the ginger and garlic.

5. Fry for a few seconds and add the ground paste.

6. Adjust water and add the red chilli powder, sugar, jeera powder , salt and allow it to cook for a few seconds. 

7. Add in the whisked curd and continue cooking for a few more minutes and switch off. 

Chef tips : Adjust water quantity depending upon the thickness of Salan you prefer. Also, you can add tamarind pulp instead of curd if you are vegan . 

8. Once the oil starts to separate, switch off. 


Your delicious Salan is now ready to be served . 


Easy Salan Recipe


Happy Cooking!

With love,

Masterchefmom 

 

Friday, June 19, 2020

Protein Poha | Dal Poha | Masterchefmom's Protein Poha Recipe | Gluten Free And Vegan Recipe



Hi Supermoms,

Today I am sharing a super healthy and delicious poha recipe that you will all love.  Let me give you an interesting background here on how this recipe got created.

As they say, necessity if the mother of invention. Well, while I love the traditional Poha, the way it's made in Western parts of India, my family is not so fond of it. I tried to make Poha interesting with various innovations in terms of spices, different vegetables etc. One of those innovations became a blockbuster hit, the Dal Poha. It is a superb combination of traditional Poha and all the flavour and taste of Masala Vada. Also it is so full of taste and health. 

It is easy to cook and irresistible. You can serve it as tiffin or as a snack. 

Do try and share your feedback with me . 

Now, let’s start cooking . 



Serving tips : If you are making this poha and serving it later, you can heat the poha in vessel placed inside a steamer so that they remain moist or you can sprinkle few drops of water over the poha and microwave it for a few seconds and then serve. 

Dal Poha 

Soaking time : 45 minutes
Cooking time : 30 minutes
1 cup = 250 ml cup
Serves : 2

Ingredients :

3/4 cup poha

For the Dal Mixture:

1/2 cup channa dal/split bengal gram
2 green chillies( chopped)
1 " ginger piece ( peeled and chopped)
1-2 garlic cloves
1/4 teaspoon cumin seeds 
4-5 black peppercorns
1/4 teaspoon fennel seeds
1/4 teaspoon turmeric powder
salt to taste

For tempering :

1 tablespoon oil
1/4 teaspoon mustard seeds
1 sprig curry leaves
1 capsicum ( finely chopped)

For garnish :

Coriander leaves
Grated carrot 
lemon wedge

Do watch the recipe video for more cooking tips and tricks to make the Protein Poha .



Method:

1. Soak bengal gram/chana dal for 1 hour.
2. Drain the excess water and fry the dal in a heavy bottom vessel along with ginger, garlic, green chillies till the excess water in the dal is absorbed .
3.Grind the dal along with green chillies, ginger, garlic, fennel seeds, cumin seeds, salt and pepper corns to a powder consistency.
3. Heat a kadai/wok over low flame and temper with ingredients given for the same. 
4. Add turmeric and salt ( adjust) to the capsicum mixture and once it is fried add the powdered dal mixture and fry for a few minutes.
Chef tip : Cook over low flame, stirring every few minutes. Make sure that the dal is lightly fried. This step will take around 7-10 minutes.
5. While the dal is frying, wash the poha twice and let it rest in a colander for 10 minutes.
6.Once the dal is cooked, add the poha and mix well and cook for 2-3 minutes and switch off.
7.Garnish with  coriander leaves and grated carrot.


Your super delicious and super healthy Dal Poha  is now ready to be served or packed for lunch box. 

Happy Cooking!

With love,

Masterchefmom


Friday, June 5, 2020

Anbu Vadam | Easy Vadam Recipe | Vathal Recipe/Dried Rice Crisps | Gluten Free And Vegan Recipe

Anbu Vadam | Easy Vadam Recipe

Hi Supermoms,


Hope all of you are safe and taking necessary precautions when you are going outside. 

You have all seen the vadam/vathal or the rice crisps that I serve along with our lunch and have repeatedly asked for the recipe. This time when my mother was here, I requested her to share her recipe for easy vadams that even a beginner can try. She gracefully accepted and patiently shared the recipe in detail.

The Vadam dough itself is so yummy that every one in the family likes to enjoy it even before it is shaped. In fact, my mom always keeps a small vessel full of this dough chilled in the refrigerator and all of us - my father, brother and myself would sneak in and enjoy spoonfuls of this ‘Vadathu maavu’. 


Anbu Vadam | Easy Vadam Recipe


This recipe has just five ingredients and hardly takes time to prepare. But you will need patience for it to sun dry completely. It is best to make this recipe during the summer months. 

Any meal can be made so yummy when served along with this vadam/vathal.

Now, let’s start cooking!

Anbu Vadam | Easy Vadam Recipe


Homemade Vadam /Crisps:

Recipe Courtesy : Mrs. Prabha 

Soaking time : 8 hours
Cooking time : 15 minutes
Total time: 3-5 days ( will change depending upon the sunlight you get in your city)
Storage : Keeps good up to 6 months
1 cup = 250 ml cup

Ingredients :

1 & 1/2  cups rice flour
1/4 cup sago/sabudana
3 green chillies
3 lemons ( extract juice)
Large pinch asafoetida
Salt to taste 

You can watch the detailed steps in this video below 



Method :

  1. Soak sabudana pearls/sago in approximately 1 cup water for 8 hours or overnight.
  2. Grind the chillies with salt along with 1/4 cup water .
  3. Bring two cups of water to boil and add the green chilli mixture.
  4. Add the sabudana pearls and allow it cook for a few minutes.
  5. Now add rice flour little at a time and keep stirring to cook it simultaneously.
  6. Add the freshly squeezed lemon juice .
  7. Once the mixture has cooked and come together , switch off ,cover and rest it for a few minutes.
  8. After 7-10 minutes, the rice mixture would have become warm to touch.
  9. Wet your hands with water and mix the Vadam dough and gently knead it to make it lump free.
  10. Take a clean cotton cloth or a clean dhoti and spread it out either in your kitchen counter, if you get enough sunlight or better to spread it out on your terrace or balcony where you get a lot of sunlight. 
  11. Take small portions and fill the murukku press with the dough and press to make shapes on the clean cloth.
  12. Allow this to sundry completely. 
Chef tips : If you do not have murukku press, you can pinch very small portions and place it on the cloth. You can also use different  blades to get different shapes. 

Once they are sun dried, You can store them in air tight containers and fry them as and when. 
Can be packed along with variety rice for lunch box and picnics too. So yummy !

Anbu Vadam | Easy Vadam Recipe


Delicious homemade crisps are now ready. 

Do try at home and share your feedback with me.

Happy Cooking!

With love,

Masterchefmom


Sunday, May 31, 2020

Chettinadu Vegetable Biryani |Chettinad Biryani |Gluten Free Recipe

Chettinad Biryani

Hi Supermoms,

Hope you are all safe .

One Pot Dishes are always so satisfying to cook. Today, I am sharing a yummy Biryani recipe which is a regular in my kitchen. Sundays are usually Biryani days and this week I made this super yummy and flavourful Chettinadu Vegetable Biryani Recipe. 

Fresh coconut milk soaked rice gives this biryani it’s unique flavour. You can cook this biryani in an open pot or can pressure cook it if you are pressed for time. I have previously cooked this biryani in an earthen vessel  many times and that flavour takes you straight to Karaikudi( Chettinad). But the pressure cooker version is equally delicious and gets me loads of compliments. 

You can also use store bought coconut milk to make this biryani. It is a tried and tested super hit recipe that I am sharing from my kitchen to yours with loads of love.

The onion raita recipe using thick whisked curd that I have shared in my You Tube video perfectly compliments this biryani. Do try out this amazing combination and share your feedback with me. 

Now, let’s start cooking!


Chettinadu Vegetable Biryani :

Preparation time : 30 minutes
Cooking time : 40-45 minutes
1 cup = 250 ml cup
Serves : 4

Ingredients :

2 cups seeraga samba  rice or basmati rice
2 cups coconut milk 
2 bay leaves

Vegetables : 

1 onion ( thinly sliced)
1/4 cup fresh peas ( shelled)
5-6 beans ( cut into 1 " pieces)
1 small carrot ( peeled and cut into  1 " pieces)
1 small potato ( peeled and cut into 1" pieces) 
1/4 teaspoon turmeric powder
1/4 cup ghee
salt to taste

For the Biryani masala( to be ground raw):

1/2 cup fresh coriander leaves/cilantro ( roughly chopped)
20 mint leaves 
6 medium size garlic pods( peeled)
1/2 " ginger piece ( you add a little more if you like the taste of ginger)
10 shallots/sambar onion
1 large tomato
1 medium size onion
1-2 green chillies 
2-3 dry red chillies 
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1/4 teaspoon kalpasi
2 cloves
1/4” nutmeg piece or 1/8 teaspoon nutmeg powder
1” cinnamon stick
1/4 teaspoon black peppercorns
2 green cardamom

For garnish :

1/2 teaspoon ghee
10 cashew nuts 
handful of chopped mint and/or cilantro leaves ( optional)

Note : Adjust water quantity to cook rice depending upon the variety of rice you are using. 

Method :

  1. Soak the rice along with coconut milk and bay leaves for 30 minutes.
  2. Grind all the ingredients given under ‘ Biryani Masala’ to a fine paste without adding any water.
  3. Heat a pressure cooker with ghee and fry the onions. 
  4. Add pinch salt and turmeric powder to the onions and when they are fried well, remove a tablespoon of the onions and set them aside to garnish later.
  5. To the fried onions add the ground biryani masala and cook over low flame for five minutes.
  6. Add the chopped vegetables and let them cook for another 7-10 minutes or till the time the vegetables are half cooked. 
  7. Now, add the soaked rice along with the coconut milk and bay leaf.
  8. Add salt and adjust water quantity. 
  9. Pressure cook the biryani over medium flame unto 2 whistles and switch off.
  10. Once the pressure releases, open the cooker and garnish with ghee roasted cashews , ghee fried onions and finely chopped coriander leaves ( optional).

Your delicious Chettinadu Biryani is now ready to be served. 

Chettinad Biryani


Happy Cooking!

With love,

Masterchefmom

Saturday, May 30, 2020

Tamil Nadu Style Pumpkin Sambar | Pumpkin Peanut Sambar in Pressure Cooker | Gluten And Vegan

Pumpkin sambar

Hi Supermoms,

Hope you are all well and staying safe. 

I have shared many sambar recipes in my blog before but there is one sambar that is truly very close to my heart - My mother’s Pumpkin sambar. In South India, White pumpkin/Ash Gourd is ubiquitous. It is affordable and healthy too. Pumpkin always featured in at least two to three dishes in the weekly menu and my favourite amongst them was and still is the ‘Pumpkin Sambar with boiled peanuts’ that my mother makes along with freshly ground sambar masala. 

After moving to North India, if there was one vegetable that I missed too much , it was pumpkin. We had to travel to Delhi ( 2 hours journey) to buy pumpkin from the South Indian market there.  I am so happy to share that last few years we are able to source it easily in the near by vegetable shop and I am able to make this sambar more often. Food is nostalgia , isn’t it?
Tamil Nadu Style Pumpkin Sambar


Last few months have been trying for all of us. My mother who had come to visit us could not travel back due to the lockdown. One good thing that happened was that she cooked some of my favourite foods that brought comfort and happiness. This pumpkin sambar was one of them and today I am so happy to present this delicious recipe with all of you. 

Easy to make and tastes simply amazing ! 


Pumpkin Peanut Sambar :

Preparation time : 10 minutes
Cooking time : 20-25 minutes
1 cup =250 ml cup
Serves :4


Ingredients For the Sambar Masala:

To roast and grind :

1/2 teaspoon oil 
2 dry red chillies ( adjust spice according to the variety of chillies you are using)
1 teaspoon Urad dal
1 teaspoon channa dal
1 teaspoon coriander seeds
1/4 teaspoon fenugreek seeds 
1/4 cup coconut ( grind without roasting)

Other ingredients:

500 gm white pumpkin/ash gourd ( peeled and chopped)
1/3 cup raw peanuts
1/3 cup toor dal/pigeon peas ( cooked with 1 cup water and 1/8 tsp turmeric powder)
Gooseberry size tamarind ( soak in 1 cup warm water and extract juice)
1/8 teaspoon turmeric powder
Salt to taste

To temper:

2 teaspoons oil
1/2 teaspoon mustard seeds
1/4 teaspoon Urad dal
Pinch of asafoetida
Sprig of curry leaves 

Check out my YouTube video to see how my mother makes this sambar. 


Method :

  1. In a small pan, roast all the ingredients given under ’To roast and grind’ and grind to a paste using 1/2 cup water. 
  2. Heat a pressure cooker with oil and temper with the ingredients given for the same. 
  3. Add the washed pumpkin and the peanuts.
  4. Add turmeric powder, tamarind water and the ground sambar masala. 
  5. Mix well, add salt and add the cooked toor dal.
  6. Adjust water consistency and pressure cook the sambar for up to 2 whistles over medium flame and switch off. 


Your delicious pumpkin sambar is ready in minutes.  Serve it with hot rice and ghee. 
Tamil Nadu Style Pumpkin Sambar


Do try and share your feedback. 

Happy Cooking !

With love,

Masterchefmom

Wednesday, May 27, 2020

Ladies Finger Vatha Kuzhambu | North Arcot Style Vendakkai Vatha Kuzhambu Recipe | Gluten Free And Vegan


Ladies Finger Vatha Kuzhambu

Hi Supermoms,

Vatha Kuzhambu or Mendi Kuzhambu or Vathal Kuzhambu is very popular in Tamil homes. Rice mixed with plain salted dal , generous amount of ghee and a ladle of the vatha kuzhambu can transport one to food coma. 

Simple dishes are always the best. 

The Vatha Kuzhambu is a weekly fare in my menu. I try and rotate vegetables that are available. On days there are no vegetables, I make the plain vetha kuzhambu and it is equally tasty. I also use the dried turkey berries and dried black nightshade berries Vatha Kuzhambu which is also very tasty and healthy.

Each home has it's own style of making vatha kuzhambu. My Mother-In-Law makes it as a thick kuzhambu, almost like a pickle and my mother makes it in a flowing consistency. 

I have shared so many varieties of Vatha Kuzhambu on my blog and each of them taste so different. Today, I am sharing the Ladies Finger Vatha Kuzhambu which is a show stopper dish. A must try. 

Now, let's start cooking !

Ladies Finger Vatha Kuzhambu


Ladies Finger Vatha Kuzhambu :

Preparation time : 10 minutes
Cooking time : 35-40 minutes
1 cup = 250 ml cup
Storage : keeps good for 3 days when refrigerated
Recipe Courtesy : Mrs Prabha 


Ingredients :

10-15 small ladies finger ( cut into 2” pieces)
1 tomato ( chopped)
1/8 teaspoon turmeric powder
2.5 teaspoons sambar powder
Small lemon size tamarind 
or 2 teaspoons thick tamarind paste 
1/2 teaspoon Kashmiri Chilli powder
Salt to taste

For tempering :

2 tablespoons sesame oil
1/2 teaspoon fenugreek seeds
1 teaspoon channa dal
1 teaspoon urad dal 
Pinch of asafoetida 
1 sprig curry leaves 

I have shared the method to make this delicious Ladies Finger Vatha Kuzhambu in the video below :


Method :

  1. Heat a kadai or a heavy bottom vessel with oil and temper with ingredients given for the same.
  2. Add the ladies finger and tomatoes.
  3. Add turmeric powder, sambar powder and few teaspoons of the tamarind juice for the vegetables to cook. 
  4. After 3-4 minutes, add the remaining tamarind juice, salt and Kashmiri chilli powder.
  5. Let the mixture cook for 20-25 minutes or till the time the oil separates on the sides of the vessel.
Switch off and your Ladies Finger Vatha Kuzhambu is now ready to be served . 
The kuzhambu tastes even better after a few hours . 

Ladies Finger Vatha Kuzhambu

You can also try some of these kuzhambu recipes


Happy Cooking !

With love,

Masterchefmom



Sunday, April 19, 2020

Cheesy Pan Pockets | Tava Pan Pockets Recipe By Masterchefmom



Pan Pockets


Hi Supermoms,

The COVID 19 lockdown has changed the way we live and  work. It has disrupted lives of each one of us in ways we would have never imagined before. Look at your young children. They are now attending their school classes online. They are sitting in front of their screens through the day and are willing themselves to concentrate. There is no more masti with friends in the class and outside the class.  

One thing, we moms can do to motivate our little ones, is to give them yummy and nutritious food. To make it more exciting and interesting, why not give them their lunch during the actual lunch break hour and that too in a lunch box, that they normally carry to school! Exciting isn’t it?

Here is a delicious lunch box recipe for you to try, the Cheesy Pan Packets. This is one of my favourites. I used to pack it for my children now and then. It is a quick, healthy and tasty dish that can be prepared without oven or deep frying. You can get creative with the filling and with the shape of the pockets. They are super tasty tea time snack too that the entire family will love. 

Pan Pockets


Cheesy Pan Pockets :

Preparation time : 15 minutes
Cooking time : 25 minutes
1 cup = 250 ml cup
Makes : 15-17 pan pockets

Ingredients :

For the dough:

1.5 cups whole wheat flour
1 teaspoon ghee
3/4 cup Water ( adjust)
Salt to taste

For the filling :

3/4 cup mixed vegetables ( chopped and/or grated)
1/4 cup grated mozzarella cheese( adjust according to taste)
1/2 teaspoon seasoning of your choice (dry Italian or Mexican seasoning)
1/4 teaspoon chilli flakes ( optional)
Salt to taste ( add just before you start filling the pockets)

Other ingredients :

2 tablespoons butter ( salted) or ghee/clarified butter 
1-2 tablespoon flour for dusting


Do watch the video below for the detailed steps to make this yummy pan pockets. 



Method :

    1.  In a small bowl, prepare the filling but adding vegetables , cheese, seasoning, spice and mix well.
    2. In another wide bowl, add the flour, salt and mix well. 
    3.Add water little at a time, ghee and make a soft dough. 
    4. Dust the workspace with flour and roll out the dough into approximately 1 cm thickness.
    5.Using a pizza cutter cut the dough into squares. 
    6.Place a small portion of the filling into each square .
    7.Using your finger, damper the corners lightly with water.
    8.Close and seal the edges of the pockets with a fork. 
    9.Make few indents on the top of the pockets .
    10.Heat a pan with butter and toast the pockets covering the pan for a few seconds.
    11.Flip and toast the other side so that the pockets are cooked through.

Chef tips : You can also deep fry the pockets or bake them. If you are baking them, brush the pockets with butter or oil . Bake them in a pre-heated oven at 220 degrees C for 10-12 minutes . The baking time will vary depending upon the type of oven you are using. 

Your delicious pan pockets are now ready to be enjoyed hot or can be packed for enjoying later. 

Pan Pockets


Happy Cooking!

With love,

Masterchefmom

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