Tomato soup recipe, Healthy tomato soup without flour/Cream- Kuzhali samaiyalarai

 

Tomato soup is such a refreshing tasty soup. In this tomato soup I haven't added any cream or flour for thickness. In this recipe I have added few beetroot pieces too for attractive colour. 

Instead of beetroot carrot pieces can also be added.

Please check the below links for few other soup recipes in our blog

Banana stem soup

Ok now let's move on to the recipe.

VIDEO RECIPE:

TOMATO SOUP

SOAKING TIME: - | PREPARATION TIME: 5 MINS | COOKING TIME: 10 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: SOUP

SERVES: 2 PERSONS

INGREDIENTS:

•  3 Large Tomatoes

• 1 teaspoon pepper powder

• 1 teaspoon salt(approx)

• 1 teaspoon red chilli powder

• 1 teaspoon sugar

• 1 Bay leaf

• 1 small onion

• Few Coriander Stem

• 10 Cashews

• 4 or 5 Garlic pods

                                                                     

VIDEO RECIPE:   https://youtu.be/SPDCLTYhI1M

PREPARATION:

Roughly chop the onion tomatoes, beetroot and keep them ready.

METHOD:

Heat 1 tablespoon of butter.

Add chopped onion, garlic ,chopped tomatoes, chopped beetroot, bay leaf and coriander stocks. 

Saute and then add water.let it boil

Then remove from heat and blend into smooth puree.

Filter and then again put back into the sauce pan.

Add water if required (to adjust the consistency).

Add salt, sugar, pepper powder, red chilli powder and mix well.

Let it boil for 2 more minutes.

Add little butter and mix well.

Serve hot with bread toast..

NOTES:

• You can even boil the tomatoes as whole.
• Adding cashews is optional, Instead for thickness you can add a small piece of potato while cooking the tomatoes.

• Adding beetroot gives nice colour to the soup. if your tomatoes is in dark colour and well ripened, you can avoid it.

• If you like you can add a tablespoon of cream too.

• Adjust the spiciness by adding/ reducing the pepper powder and and red chilli powder.

• While grinding remove the bay leaf. 

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Pizza sandwich recipe, how to make pizza sandwich , Pizza bread sandwich- Kuzhali samaiyalarai

Pizza is one of a favourite dish for many of us. In this post I have shared a easy sandwich recipe using bread in pizza taste.

Here I have used home made pizza sauce, you can eve use store brought pizza sauce too to make the sandwich.

Home made pizza sauce recipe: click here

Video recipe: https://youtu.be/RdpKxzGEHzg

Other few similar recipes:

• Pizza Rolls
• Mini Pizza
• Pizza sauce

Ok now let's move on to the recipe.

VIDEO RECIPE:

PIZZA BREAD SANDWICH

SOAKING TIME: - | PREPARATION TIME: 5 MINS | COOKING TIME: 5 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: CONTINENTAL

SERVES: 2 PERSONS

INGREDIENTS:

                              

                    4 bread slices

                    Onion, Tomato (chopped)

                    Sweet corn, capsicum (Chopped)

                    Pizza sauce (required)

                    Salt to taste

                    Pizza oregano

                    Red chilli flakes

                    Cheese

                    Butter

                    Olives

                                                                        

VIDEO RECIPE: https://youtu.be/R_bMv0nzZYM

PREPARATION:

Finely chop the vegetables and keep them ready.

METHOD:

Mix cheese, onion, tomato, corn, capsicum, pizza oregano, chilli flakes, olives well.

Spread pizza sauce on the bread and then spread the cheese veg mix as required.

Close with a bread slice.

Spread butter on a hot pan. place the bread sandwich and toast till golden brown on both the sides.

Cut and serve hot with tomato ketchup/mayonnaise.

NOTES:

• You can use any bread white/brown bread to make this sandwich.
• Instead of home made pizza sauce store pizza sauce can be used.
• The vegetables used are purely our choice, we can add/reduce any vegetables.
• Adjust the spiciness by adding/ reducing the pepper powder and red chilli flakes
• Instead of pizza sauce, simply mix ketchup and mayonnaise together and spread on the bread slices.

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

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.

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.

• Urad dhal rice||Ulunthu paruppu sadam
• Tamarind Rice/Puli Satham/Puliyodarai
• Coconut Rice(Thengaai Sadam)
• Lemon Rice
• Tomato Rice
• Vegetable Fried Rice
• Parsely Butter Rice
• Schezwan Fried Rice

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

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.

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 vathal /vadam.

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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.

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

• Channa (Chole/Chickpeas) Masala

• Gobi Butter Masala

• Mushroom Chops

• PalakPaneer Gravy

• Capsicum (Bell pepper Gravy)

• Malai Kofta in white Gravy

• Methi Matar Malai

• Paneer Butter Masala

• Kaju masala

• Koya Paneer Gravy

• Hotel style vegetable kurma

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

AUTHOR: 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.

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.

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.

Serve hot with roti/pulao.

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