Chilly Soya Chunks (Meal Maker) Dry and Gravy Recipes

Ingredients

Soya Chunks – 100 gms

Green chilly – 3

Dry red chilly-2

Ginger-garlic -1 tbsp(chopped finely)

Onion-1 big (cubed)

Green capsicum-1 (cubed)

Soya sauce- 2 1/2 tbsp

Hot chilly sauce -1 tbsp

Tomato sauce – 2 tbsp

Sesame oil – 2 tbsp

Dry Type

Method

Soak the chunks over night ..In the morning squeeze the water and  add hot water into it ..Keep it for 15 minutes and drain the water and squeeze..Again do the same for 3-4 times ..We are doing to remove the smell ..I don`t like soya ..But if u do these much time of soaking and squeezing then the chilly soya will taste too good….

So cut each squeezed waterless soya chunk into 2  and keep aside ..

Now heat oil in a pan and add chopped ginger-garlic ..Saute for 1 minute in low flame.Add dry chilly pieces and saute.

Add onion in to this and saute for another 2 minutes

Then add capsicum and green chilly slits and saute ..

Now add soya chunks and saute for 5 minutes ..

Add soya sauce,chilly sauce and tomato sauce ..

Mix well …Close the pan and cook for another 15 minutes in low flame ..

No need to add salt coz soya sauce is having enough salt ..U can increase or decrease the amount of chilly and tomato sauce ..

So the simple and tasty chilly soya is ready to serve ..

Serve with chapathi or any best combination

Gravy Type

Method

Do the same procedure till adding soya sauce ,chilly sauce and tomato sauce ..

Then add 1 cup  of corn flour mix (mix 1 tbsp of corn flour in 1 cup of water) .Mix well …Allow to boil and cook the corn flour ..

Add little bit of soya sauce and tomato sauce .Close the pan and allow to cook for 10 minutes in low flame ..

Now the gravy will thick .Check the salt .

So the gravy chilly Soy chunks is ready ..

Transfer to a serving plate and sprinkle spring onion and decorate ……

Click the link below to view the printable version

Chilly soya chunks(meal maker )

Cooking time : 25 minutes

Can serve up  to :   3 people

Love

Veena

Chembu/Colocasia Kuthikachiyathu

Ingredients

Chembu/Colocasia-500 gm

Dry Red chilly – 5

Shallots (small onion)- 10

Curry leaves-1 string

Salt-to taste

Turmeric powder-pinch

Water

Oil-2 tbsp

Method

Peel and cut the chembu into small pieces..

Cook in a pressure cooker by adding enough water ,salt and turmeric .1 whistle is enough

Crush chilly and onion …

Heat oil in a pan ..Add these chilly onion mix.

Add curry leaves too and saute till the raw smell goes ..

Now add the cooked chembu into this and mix well with care ..Don`t mash them ..Simmer the flame and let it roast for 5 minutes ..

Now the tasty chembu kuthikkachiyathu is ready ..It’s great combination with kanji and chammathi..

Click the link below to view the printable version

chembu kuthikachiyathu

Cooking time :15 minutes

Serve for: 4 people

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Veena

Mutter Paneer

Ingredients

Paneer-250 gm(cubed into medium pieces )

Mutter/Green peas-200 gm(3/4th cooked)

Tomato-2 big

Big onion-2 small

Ginger-garlic paste-1 tbsp

Cumin seeds-a pinch

Cumin powder-1/4 tsp

Coriander powder-2 tsp

Chilly powder-1/2 tsp

Green -3

Kasuri methi leaves-1/4 tsp

Turmeric powder-1/4 tsp

Fresh cream-1 tbsp

Cashew nuts-5

Salt -to taste

Water-1 cup

Oil-2 tbsp

Coriander leaves-

Method

Heat a pan .Put 1 tbsp of oil ,add chopped cashew nuts into it ..Roast them in low flame ..Then add onion ,ginger-garlic paste ,salt and turmeric powder..

Saute them till it become light brown in colour.Then add chopped tomato..Cook well by closing the pan…

When cool ,take a blender and pour the mixture to a jar and make a very fine paste .

Again heat 1 tbsp of oil ..Splutter cumin seeds ,then pour the tomato onion paste to this ..

Add one cup of water,green chilly and salt .Then add cumin powder,coriander powder and chilly powder.

Let it boil for 15 minutes …Now add kasuri methi leaves (make fine powder and add ) and boil for another 10 minutes in low flame .

Now add  3/4th cooked green peas(mutter) ..Close the pan and cook for 5 minutes ..Then add cubed paneer pieces and coriander leaves ..Close the kadai and cook ..Cook till done ..

By that time u can see the oil clears …Finally add 1 tbsp of fresh cream and mix well .Check the salt …

Switch off the fire and close the kadai for few more minutes before serving….Serve with best combination

 

Courtesy

Vahrevah.com

 

 

Click the link below to view the printable version

mutter paneer

Cooking time : 45 minutes

Can serve to- 4 people

 

Love

Veena

Uluva Verukiyathu/Methi Halwa—- Intended for Post Delivery Care

Ingredients

Fenugreek-100gm

Roasted Rice powder-2 serving spoon

Turmeric powder-1tsp

Cumin seeds-1tsp

Mustard seeds-1tsp

Coconut Milk -3 (coconut)

Salt-one pinch

Jaggery -450gm

Method

Soak the cleaned fenugreek  for at least 4 hours ..Then wash properly ,pressure cook till done by adding enough water ..6 whistle is enough .. When the pressure settle down open the cooker  and allow to cool.When cool , add small portions of cooked fenugreek  in a blender and grind(not that well ) ..Keep a side …

Boil 2 cup of water and add jaggery into it..Allow to melt …When the jaggery completely dissolves in water turn off the gas and allow to cool ..When cool strain it …

Now grind  mustard seeds,cumin seeds and turmeric together by adding small portion of water

Extract 6-7 cups of  coconut milk from 3 coconut in medium consistency ..

Now take a deep bottomed kadai and add all the ingredients we kept aside ..That is ground fenugreek,mustard-cumin-turmeric mix,jaggery,2 serving spoon of roasted rice powder(use for idiyappm) and coconut milk ..Add one pinch of salt oo ..Mix all these well …

Now switch on the fire allow to boil stirring well all the time ..Its a bit tough job dear readers but the result is too good …!! so plz keep on stirring ….Stir until the oil clears out and the mix to attain a thick mass..Its safe to use a non stick kadai…It will take 45 minutes  to 1 hour …In the final stages u can  see the mix leaves from the side of the kadai..Take a small portion and press between ur fingers and form a ball ,if the ball is non sticky then ur halwa is ready …That time the colour will be brownish black…U want the consistency to be more tight then u can stir some more time  ..When u feel it reached ur type ,take a plate and pour the halwa into it and level the surface and keep aside to cool..

When cool cut into desired shape and enjoy ur fenugreek halwa..

Its got high medicinal value..My  grandma used to make this delicious halwa

Usually make this for new mothers after childbirth for increasing breast milk..And those want to gain strength and weight its very useful.We are using turmeric,cumin seeds and mustard seeds here ..Its all got high medicinal value..

.. .. Don`t hesitate to try this thinking the taste ..Don`t worry it is not at all bitter ..Its taste so good ..Try this out and say ….And  I will post pookkula verukiytahu once i am back to home ….

Click the link below to view the printable version

uluva verukiyathu

Love

Veena

Mutton Biriyani

Ingredients

Mutton-I kg

Basmati Rice-1kg

Big onion(savala)-6

Ginger-3 big pieces

Garlic-6

Green chillies-15

Small onion-20

Turmeric powder-1/2tsp

Garam masala-1tsp

Ghee-3tsp

Tomato-2

Curd-2tbsp

Lemon juice -1

Salt-to taste

Big onion-2 (for frying)

Cashew nuts-15

Raisins-20

Almonds-10(soak them in water 1 hour )

Saffron-one pinch

Thick coconut milk-1/4cup

Mint leaves-handful

Coriander leaves-handful

Pine apple-1/4 of 1

For Rice

Water-enough water to stay over the rice

Cinnamon-5

Cloves-4

Cardamom-4

Lemon juice-1

Ghee-1tsp

Method

Crush  big onion,small onion,ginger ,green chillies and garlic together .Add 1/2 tsp of turmeric powder and salt to this crushed mixture and mix well ..

Heat non stick kadai and add 3tbsp of ghee.

Add this crushed mix to this ghee and saute well…Saute until the mix becomes light brown and ghee clears..

At this time add  properly washed mutton  pieces ..In to this, pour 2tbsp of curd ,2 tomato (squeeze the tomato with hand  and pour) and lemon juice ..Mix well…

Add 1 cup of water to the mutton and cook well ..When it become 3/4th cooked add 1tsp of garam masala,mint and coriander leaves.Check the salt .Cook till the water clears and the masala covers the meat ..Mutton gravy should be dry like roast meat..

Boil water and add enough salt ..Wash the rice with salt 3-4 times ..Add this rice to the boiling water ..Cook until 3/4th done ..Add lemon juice and ghee to this just b4 draining ..Drain the rice and keep aside …If u want u can remove the cinnamon ,cloves and cardamon from the rice ….

Now fry 2 big onion slices in ghee and keep aside ..fry raisins and cashew nuts also …Cut pine apple and coriander leaves into small pieces.. Make thick coconut milk (1/2 cup) .Mix pinch of saffron to this and mix well..In a blender add soaked almonds and little coconut milk and make  a paste ..Mix this in coconut-saffron mix..To this add one pinch of turmeric powder and keep aside

Now its time for setting the biriyani…Take a deep bottomed non stick kadai ,pour the mutton masala then pour 1 layer of rice ,above this add coriander leaves and pine apple pieces ..Then add rice ..Above this sprinkle ghee so that it covers the rice evenly..Then add another layer of rice and sprinkle almond-turmeric coconut milk ..Then add fried cashew nuts,raisins and big onion ,coriander and pine apple..Cover the rice with this ..Finally sprinkle 1 tsp of ghee and cover the kadai with a tight lid ..

Now heat a dosa tawa ..Place the biriyani kadai on the tawa and let it cook on the tawa for at least 30 minutes ..(in low heat )..

After 45 minutes open the kadai and mix the biriyani well so that it is evenly done …So the tasty and easy mutton biriyani is ready to serve ..Serve it with raitha and pickle ..Pine apple raitha is a very good combination with this biriyani …..

Click the link below to view the printable version

mutton biriyani

Love

Veena

Payyoli Kozhi Porichathu -Too Simple & Yummy Chicken Fry

Ingredients

Chicken-1/2 kg

Lemon juice -2tbsp

Salt- to taste

Crushed red chilli-2tbsp

Coconut oil-for frying

Method

Cut the chicken into small pieces..Wash properly with salt …Drain the pieces and keep aside …Marinate these pieces with lemon juice and salt ..Keep this in the refrigerator at least for 2 hours …Before marinating with crush chilly ,take a pan and roast the chilly for few seconds to remove the raw smell of the chilly..If u are using whole red chilly ,first roast them and then crush .

Now take out the chicken and then add crushed chilly to this and marinate properly ..Should cover all the sides of the  pieces…Keep this for 1 to 2 hours in the normal temperature  ..Finally take a kadai ,heat coconut oil …Add chicken pieces one by one in to the oil..Fry on medium heat ..Turn them to allow all sides to be cooked perfectly.. …Drain them to a tissue paper to avoid the excess oil.

If u want to decorate then after finishing frying add one tsp of crushed chilly to the oil and just fry and drain them and pour it to the top of the chicken …It will look awesome…. So the very tasty and easy chicken fry is ready to serve …….

Click the link below to view the printable version

kozhi porichathu

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Veena

Healthy Palak(Spinach) Chapathi

Ingredients

Palak(Spinach)-one bunch

Wheat Flour-2cups

Water enough to mix the dough

Salt-to taste

Oil-1tsp

 

Method

Wash the spinach properly in salt water .

Steam them in a steamer or u can cook them in very little amount of water .

If u steaming them then when cool grind the leaves in a blender without adding water to a fine paste

Take a big bottom bowl and add the wheat flour,oil and salt .Mix them well

Now add this palak paste to the flour and knead well..Add if water needed to make soft dough..

Keep this dough in an air tight container for at least half an hour.

Now divide the dough into small balls ..

Dip each balls in flour and roll out into thin chapathi

Heat the non stick pan and place the chapathi..

Flip to other side after few seconds .Then again flip it back and press the chapathi using a clean cloth .It will puff up..Again turn and do the same .

If u want u can touch oil or ghee on both sides ..

 

(If  u want to cook the spinach in water ,then take very little water and after cooking the spinach dont throw the water .u can this water while kneading the dough )

 

So the tasty and healthy spinach chapathi is ready to be served..

Click here to take the print out

palak chapathi

 

Love

Veena

 

 

 

Mushroom Pepper Gravy

Ingredients

Mushroom-25ogm

Big onion-2big

Ginger-garlic paste -1tbsp

Chilly powder-1tsp

Turmeric powder-1/2tsp

Coriander powder-1tsp

Garam masala-3/4tsp

Crushed Pepper-1tbsp

Salt-to taste

Vinegar-2tbsp or to taste

Green chilly-1

Curry leaves-2strings

Coconut pieces-15

Coconut oil-2tbsp

Method

Clean and cut the mushrooms (into 4 pieces)and keep a side …

Heat oil in a pan and add thin coconut slices and fry them in low flame ..

When it become light brown shade add onion slices ,green chilly,curry leaves (1string),ginger-garlic paste and salt ..

Saute till the onion become light brown shade .

Now add turmeric powder,chilly powder,coriander powder ,garam masala powder and pepper powder one by one and saute well..

Add vinegar and mix well..Add 1/4 cup of water and close the pan for 5 minutes in low flame ..

Then add mushroom pieces and stir well..Close the pan and allow to cook in low flame ..Stir occasionally ..Add water if needed ..It will take 15to 20 minutes ..By that time mushroom will be cooked nicely and the masala will be coated well ..

Check the salt and vinegar add if needed.Switch off the gas and add 1 string of curry leaves and close the pan ..Serve the dish after 30 minutes ..

(If u want a dry mushroom masala then allow the water to go completely and can see the oil coming out ..)

mushroom pepper masala

Love

Veena

Cucumber-Mint Laban(Yoghurt)-Very Refreshing Drink

Ingredients

Cucumber-1cup(peeled and chopped)

Yogurt-250gm

Mint leaves-3

Salt- to taste

Method

Add all the ingredients in a blender and blend well..If u want the drink to be bit loose u can add water ..

Otherwise strain it and keep in the fridge for at least 2 hours before serving….. (U can increase or decrease the number of mint according to ur taste )

Love

Veena

Sweetcorn And Potato Cutlets

Ingredients

Big onion-2

Green chilly-3(finely chopped)

Potato-4

Sweetcorn-200 gms

Coriander leaves-chopped

Capsicum-1/2 of one (chopped finely)

Ginger-one medium piece(finely chopped)

Garlic-4 pods(finely chopped)

Salt-to taste

Corn flour-2tbsp

Egg-1

Oil-for frying

Breadcrumbs-

Method

Heat oil in a deep frying pan and saute onion and garlic.

Then add capsicum ,green chilly,coriander leaves,ginger and sweet corn .

Close the pan and cook for 10 minutes in low flame and set aside to cool.

Add salt ,cooked and mashed potato,beaten egg and cornflour to the above .

Mix well.

Make lemon sized balls of the mixture ,flatten and coat with breadcrumbs and shallow fry in medium hot till golden brown on both sides.

Serve hot with any kind of sauce ,or chutney

Click here to view the printable version

Sweetcorn-Potato Cutlet

Courtesy:Friday Magazine

Love

Veena