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Urad dhal Coconut Rice, Coconut rice Recipe, Thengaai satham, ulunthu thengaai satham recipe - Kuzhali samaiyalrai

Urad dhal Coconut Rice, Coconut rice Recipe, Thengaai satham, ulunthu thengaai satham recipe - Kuzhali samaiyalrai

Coconut Rice is a super tasty variety rice recipe using coconut. We make few different ways to make the coconut rice. already I have shared the regular coconut rice recipe here in our blog. please check the below link for the recipe.

Coconut rice

But here to give additional twist , taste and flavour I have added urad dhal to the coconut rice which takes the regular coconut rice to next level. It makes the rice more healthy, tasty and flavourful.

Ok now coming to the side dish for this rice. As it is mild and not spicy one, spicier fry like potato fry or sweet potato/tapioca/arbi fry suits best. Even vatical/vadam/chips also goes very well with this scrumptious rice.

Urad dhal Coconut Rice, Coconut rice Recipe, Thengaai satham, ulunthu thengaai satham recipe - Kuzhali samaiyalrai

I have already shared few other variety rice recipes too like lemon rice, tamarind rice , mint rice etc., Do click the respective names below to check the recipe.

Ok now let's move on to the recipe.


VIDEO RECIPE:

URAD DHAL COCONUT RICE

SOAKING TIME: 1 hr PREPARATION TIME: 5 MINS | COOKING TIME: 10 MINS


Urad dhal Coconut Rice, Coconut rice Recipe, Thengaai satham, ulunthu thengaai satham recipe - Kuzhali samaiyalrai
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES: 2 PERSONS

INGREDIENTS:
                              
                    1/2 cup grated coconut
                    1 1/2 cup Cooked Rice
                    1/4 cup urad dhal
                    2 green chillis
                    asafoetida
                    1 tablespoon oil
                    1/2 teaspoon mustard seeds
                    1 teaspoon channa dhal
                    1 tablespoon roasted peanuts
                    Few cashew
                    Salt to taste
                    Few curry leaves 
                      
                                                                        
PREPARATION:
Soak the urad dhal in water for 1 hour.
Grate or chop the coconut into small pieces(remove the brown part) and keep it ready.
Cook the rice into fluffy and mix 1 teaspoon of sesame oil and mix well. Let the rice to cool down completely.
Chop the cashews into small pieces and keep it ready.

METHOD:
Drain the water from the dhal completely. Then grind the dhal along with green chilli, and little salt into coarse paste with out adding water. Use pulse option in the mixer grinder.
Grind the coconut pieces(if chopped) into coarse and keep it ready.
In a pan add coconut oil and let it heat. add mustard seeds and let it splutter. then add the Channa dhal, peanuts, cashews.
Saute till the dhal roasts well.
Then add the ground urad dhal paste , and curry leaves.
Saute in low medium flame till the urad dhal mixture becomes crumble.
At first the uradh dhal paste may stick slightly on the pan, sauté continuously, then it will starts to become crumble and cook completely.
once the urad dhal is cooked , add the coconut gratings/ground coconut and sauté  for 11/2 - 2 mins.
No need to make the colour to change, just to remove the moisture from the coconut we need to sauté.
Then add salt and mix well. Remove from heat and add the prepared coconut urad dhal mixture into the cooled rice and mix well.
Don't give pressure and mash the rice, just mix gently till everything comes together.
check for salt and add if required.
Now tasty urad dhal coconut rice is ready , serve with any spicy fry/poriyal or with Latham /vadam.
NOTES:
  • Cook the rice as fluffy, the rice should not be mushy.
  • You can even use basmati rice too.(But pacha arisi tastes good)
  • Adjust the spiciness by adding/reducing the green chillis
  • Adding peanuts and cashews gives nice crunchiness to the rice.
  • Using coconut oil gives nice flavour, any oil can also be used
  • You can even add 1 or 2 broken red chilli too while tempering.
  • Don't mix the coconut mixture in hot rice to avoid the mushy rice.
  • Sauting the coconut gives nice flavour and taste to the coconut rice
  • Don't grind the urad dhal into smooth paste, to avoid sticking with the pan.
  • The urad dhal mixture should be crumble before adding coconut.
  • While grating coconut dont use the brown part to get nice even white coloured coconut rice .


STEP BY STEP RECIPE PHOTOS:
Drain the water from the dhal completely. Then grind the dhal along with green chilli, and little salt into coarse paste with out adding water. Use pulse option in the mixer grinder.


Urad dhal Coconut Rice, Coconut rice Recipe, Thengaai satham, ulunthu thengaai satham recipe - Kuzhali samaiyalrai

Grind the coconut pieces(if chopped) into coarse and keep it ready.
In a pan add coconut oil and let it heat. add mustard seeds and let it splutter. then add the Channa dhal, peanuts, cashews.
Saute till the dhal roasts well.
Urad dhal Coconut Rice, Coconut rice Recipe, Thengaai satham, ulunthu thengaai satham recipe - Kuzhali samaiyalrai
Then add the ground urad dhal paste , and curry leaves.
Saute in low medium flame till the urad dhal mixture becomes crumble.
At first the uradh dhal paste may stick slightly on the pan, sauté continuously, then it will starts to become crumble and cook completely.
Urad dhal Coconut Rice, Coconut rice Recipe, Thengaai satham, ulunthu thengaai satham recipe - Kuzhali samaiyalrai
once the urad dhal is cooked , add the coconut gratings/ground coconut and sauté  for 11/2 - 2 mins.
Urad dhal Coconut Rice, Coconut rice Recipe, Thengaai satham, ulunthu thengaai satham recipe - Kuzhali samaiyalrai
No need to make the colour to change, just to remove the moisture from the coconut we need to sauté.
Then add salt and mix well. Remove from heat and add the prepared coconut urad dhal mixture into the cooled rice and mix well.
Don't give pressure and mash the rice, just mix gently till everything comes together.
check for salt and add if required.
Urad dhal Coconut Rice, Coconut rice Recipe, Thengaai satham, ulunthu thengaai satham recipe - Kuzhali samaiyalrai

Now tasty urad dhal coconut rice is ready , serve with any spicy fry/poriyal or with vathal /vadam.
Urad dhal Coconut Rice, Coconut rice Recipe, Thengaai satham, ulunthu thengaai satham recipe - Kuzhali samaiyalrai
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Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalarai


Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalarai

Nawabi paneer gravy is a rich, tasty, flavourful gravy that goes very well with roti, chapthi, pulao etc. In this gravy we don't use tomatoes and red chilli powder like our other gravies like paneer butter masala.

We use dry nuts like cashews, almonds in this gravy for rich ness and to make the gravy thick. Usually we make white gravys like methi mattar malai by cooking the onion , ginger, garlic in water and then grind. But here we are grind and add the onions and ginger garlic as raw and the add sauté in oil.

Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalarai

Few other side dish recipes for chapatti/roti in our blog are listed below , check if you are interested.

Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalarai

OK, now let’s move on to this recipe.

VIDEO RECIPE:



NAWABI PANEER GRAVY

SOAKING TIME: 10 MINS PREPARATION TIME: 10 MINS | COOKING TIME: 30 MIN


Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalaraiAUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: NORTH INDIAN
SERVES: 4 PERSONS


INGREDIENTS:
                               

                    100 gram paneer

                    2 tablespooon oil

                    1 tablespoon butter

                    1/2 teaspoon cumin seeds

                    2 bay lef

                    1 inch cinnamom

                    3 cardamom

                    5 cloves

                    4 tablespoon yogurt

                    1/2 cup cream

                    Milk as required(approx 1/4 cup)

                    1 teaspoon garam masala

                    1/2 teaspoon cumin powder

                    1/4 teaspoon pepper powder

                    1/8 teaspoon cardamom powder

                    1 tablespoon kasoori methi

                    1/2 teaspoon sugar

                    saffron  a pinch 

                        

To grind:

                Paste 1:

                    1 inch ginger

                    10 garlic pods 

                    3 green chillis

                Paste 2:

                    10 cashew

                    15 Almonds

                Paste 3:

                    2 medium sized onion 

                                                                        

VIDEO RECIPE:    https://youtu.be/Jk7V7Wgu49o

PREPARATION:
Soak the paneer in hot water for around 15 minutes to make it softer.
Chop 3-4 cashews in to small pieces and keep it ready.
Whisk yogurt into smooth and creamy and keep it ready.
Soak the cashews and almonds in hot water for 30 minutes and then grind into smooth paste(paste 2)
Grind paste 1(ginger garlic and green chilis) and paste 3(onion) and keep them ready.
Soak a pinch of saffron in 2 tablespoon of milk and keep it ready.
Thinly slice 1 medium sized onion and keep it ready

METHOD:
In a pan add 2 tablespoon of oil and sauté the onion till golden brown in medium flame.
then drain from oil and keep it aside.
In the same pan add butter. Then add bay leaf, cardamom, cloves, cinnamon, few chopped cashews
Saute for 30 seconds.
Then add the ground onion paste and sauté in low medium flame for  1 minute.
Then add the ground ginger, garlic green chilli paste and sauté well.
Reduce the heat to low and close with a lid and let the onion, ginger garlic chilli paste to cook.
Open the lid in between and sauté to avoid burning at the bottom.
Once the raw smell goes almost goes off, add the cashew almond paste, and whisked yogurt.
sauté well.
Again cover and cook till the raw smell completely goes off and oil starts to separates.
Now add the garam masala, cumin powder, and saffron soaked milk.
Then add cooking cream and mix well.
Check the consistency and add required milk to make it little pourable.
Mix well.
Then add pepper powder, sugar, cardamom powder and crushed kasoori methi and mix well.
Serve hot with roti/pulao.

NOTES:
  • You can saute the paneer in butter before adding into the gravy.
  • Instead of milk you can add water too.
  • Instead of almonds, 2 or 3 more cashews can be added and grind into paste.
  • Don't cook the gravy for long time after adding milk and cream.
  • Add milk and cream after the raw smell completely goes off.


STEP BY STEP RECIPE PHOTOS:
In a pan add 2 tablespoon of oil and sauté the onion till golden brown in medium flame.
then drain from oil and keep it aside.

Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalarai

In the same pan add butter. Then add bay leaf, cardamom, cloves, cinnamon, few chopped cashews
Saute for 30 seconds.
Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalarai
Then add the ground onion paste and sauté in low medium flame for  1 minute.
Then add the ground ginger, garlic green chilli paste and sauté well.
Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalarai
Reduce the heat to low and close with a lid and let the onion, ginger garlic chilli paste to cook.
Open the lid in between and sauté to avoid burning at the bottom.

Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalarai
Once the raw smell goes almost goes off, add the cashew almond paste, and whisked yogurt.
sauté well.

Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalarai
Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalarai
Again cover and cook till the raw smell completely goes off and oil starts to separates.
Now add the garam masala, cumin powder, and saffron soaked milk.Then add cooking cream and mix well.
Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalarai
Then add pepper powder, sugar, cardamom powder and crushed kasoori methi and mix well.
Check the consistency and add required milk to make it little pourable.
Mix well.
Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalarai

Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalarai

Serve hot with roti/pulao.

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Hotel style vegetable kurma/hotel vegetable kurma recipe, korma recipe- Kuzhali samaiyalarai

Hotel style vegetable kurma/hotel vegetable kurma recipe, korma recipe- Kuzhali samaiyalarai
Vegetable kurma is a perfect side dish for chapatti/poori/idiyappam. In our house we usually makes kurma using potato with less spices. But this kurma requires a lot of vegetables and tastes like the kurma which is served in hotels(restaurants).
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Coriander mint Thokku recipe, How to make coriander mint thokku(pickle)- Kuzhali samaiyalarai


Coriander mint Thokku recipe, How to make coriander mint thokku(pickle)- Kuzhali samaiyalarai



Thokku is very common in our south indian households. we make variety of thokku using mango, tomato, citron , coriander leaves etc. Today I have shared the recipe of mint and coriander leaves thokku. 

in our home we prepare coriander thokku using coriander leaves and urad dhal. But this thokku is different from that in taste, flavour and texture. 

Click the below link to check out our traditional coriander leaves thokku with dhal.

kothamalli thokku(coriander leaves thokku)- click here

 In this way we can prepare the thokku using mint leaves only or only with coriander leaves too.

This thokku can be stored in refrigerator for 2-3 weeks in clean glass jar. This can be served with rice, dosa, idli, and even with chapatti too.

It tastes scrumptious with plain curd rice too and we can even mix with hot rice too.

Please check the links for few other thokku recipes already shared in our blog.

Tomato Thokku- click here

Coriander thokku- click here

Mango thokku- click here

Mango ginger Thokku- click here

Coriander mint Thokku recipe, How to make coriander mint thokku(pickle)- Kuzhali samaiyalarai

Ok now coming to the recipe.   

VIDEO:


CORIANDER MINT LEAVES THOKKU


Coriander mint Thokku recipe, How to make coriander mint thokku(pickle)- Kuzhali samaiyalarai
SOAKING TIME: - PREPARATION TIME: 10 mins | COOKING TIME:  15 mins


AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDE DISH

CUISINE:   SOUTH INDIAN

SERVES:  -

 

INGREDIENTS:

2cups tightly packed coriander leaves
1 cup mint leaves
12 red chillis
1 medium lemon size tamarind
1 tablespoon jaggery
1/2 teaspoon asafoetida
salt to taste
10-15 Garlic pods(finely chopped)

To temper:
3 tablespoon sesame oil
1/2 teaspoon mustard
2 red chillis
few curry leaves


VIDEO RECIPE LINK:  https://youtu.be/N5CG684Jw_4

 

PREPARATION:

Wash and clean the coriander leaves and mint leaves well and wipe the extra moisture.

Remove the fibres from the tamarind and cut them into small pieces for easy grinding.

METHOD:

First grind the coriander leaves and mint leaves along with salt, tamarind, jaggery, asafoetida into smooth paste by adding little water.

In hard bottomed pan add the oil and let it heat.

Then add mustard seeds, and red chilli, let the mustard seeds splutter.

Add the finely chopped garlic and curry leaves. Saute till the garlic becomes golden brown.

Then add the ground paste. Stir well and cover with a lid.

Let the thokku to cook in low medium flame till it becomes shiny and thick.

Open the lid and stir in between to avoid burning at the bottom.

Once the thokku becomes thick , switch off the flame.

Let the thokku to cool down completely. Store in air tight bottle and store in refrigerator. It tastes great with Rice, idli, dosa, chapatti.

NOTES:

  • You can even make this thokku only with coriander leaves or
  • with mint leaves only.
  • Adjust the spiciness by adding/reducing the red chillis
  • Adding jaggery will balance the tanginess and spiciness of the thokku, so don't skip.
  • Adding sesame oil gives nice taste and flavour to the thokku
  • Always store in refrigerator.
  • While grinding dont add more water, because if the ground paste is too thin, it will take long time to become thick thokku consistency.

STEP BY STEP RECIPE:

First grind the coriander leaves and mint leaves along with salt, tamarind, jaggery, asafoetida into smooth paste by adding little water.

Coriander mint Thokku recipe, How to make coriander mint thokku(pickle)- Kuzhali samaiyalarai

In hard bottomed pan add the oil and let it heat.

Then add mustard seeds, and red chilli, let the mustard seeds splutter.

Coriander mint Thokku recipe, How to make coriander mint thokku(pickle)- Kuzhali samaiyalarai

Add the finely chopped garlic and curry leaves. Saute till the garlic becomes golden brown.

Coriander mint Thokku recipe, How to make coriander mint thokku(pickle)- Kuzhali samaiyalarai

Then add the ground paste. Stir well and cover with a lid.

Let the thokku to cook in low medium flame till it becomes shiny and thick.

Open the lid and stir in between to avoid burning at the bottom.

Once the thokku becomes thick , switch off the flame.

Coriander mint Thokku recipe, How to make coriander mint thokku(pickle)- Kuzhali samaiyalarai

Let the thokku to cool down completely. Store in air tight bottle and store in refrigerator. It tastes great with Rice, idli, dosa, chapatti.


Coriander mint Thokku recipe, How to make coriander mint thokku(pickle)- Kuzhali samaiyalarai




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