Monday, February 17, 2020

Kale Paruppu Masiyal | Kale Kadaiyal | Kale Dal Curry

Kale Paruppu Masiyal, a delicious and healthy curry made from the kale leaves, dals and indian spices. Kale is one of the greens which i got introduced when we were in US. Other than baked kale chips and kale thogayal, this masiyal is our favorite for sometime now. Also i love to experiment western veggie in indian cooking(like this masiyal) and indian veggie in western cooking(like coriander pesto in pasta/pizza). Sometimes it didn't work out but don't worry here i'm only sharing the recipe which we like and made it repeatedly in my kitchen, so you can trust the recipe and try it yourself :-). 
Now coming back to recipe, unlike other greens, kale doesn't get reduced in quantities when it's cooked, even 1/2 bunch of kale greens would be enough for this masiyal to feed 4 adults well. If you haven't tried this way of making kale greens, do give it a try, it tastes awesome with both rice and rotis. ST likes to take this curry as side dish for roti in his lunch box. Now let's check out the recipe for this kale paruppu masiyal.

Kale Paruppu Masiyal

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
kale,Kale paruppu masiyal, kale masiyal,kale dal curry,kale kadaiyal Kale Paruppu Masiyal, a delicious and healthy curry made from the kale leaves, dals and indian spices.
Kale - 1/2 bunch
Toor dal - 1/4 cup
Moong dal - 2 tbsp
Pearl onion - 6 
Tomato(small) - 1 
Asafoetida powder - 1/8 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Sambar powder - 1 tsp
Salt - to taste
To temper 
Ghee/Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Cumin seed - 1/2 tsp
Curry leaves - few

First let's cook the dals, in a pressure cooker add the toor dal, moong dal and onions, wash it well thrice and then add enough water, tomato & asafoetida powder. Give a good mix, cover the cooker with lid,put on whistle and cook it for 3 whistle or until the dal is well cooked.In the mean time, wash the kale and remove the leaves alone and discard the stalks. Bring a pan of water to boil and add the kale leaves and cook till it softs.Drain the kale leaves and let it cool a bit.Put the kale leaves in a mixie jar and grind into smooth paste.Once the pressure released from the pressure cooker automatically, remove the lid and mashed the dal with ladle. Add the spices(turmeric, red chili & sambar powder) & salt. Mix it well and then add the kale puree in a dal mixture and give a good mix.Again place it on the heat and bring into light boil. In the mean time, temper the ingredients listed under "To temper" and add into the kale dal curry.Delicious and healthy kale paruppu masiyal is ready. 
  • Unlike other greens, kale greens take long time to get soften. So make sure to cook them well.
  • Cook the dal until it's mashed for smooth texture of masiyal.
  • The given quantity of spices is for mild spiciness, adjust more or less as per your liking.
  • Ghee is for extra richness, even with oil itself, it tastes great.
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Sunday, February 9, 2020

Parotta Chicken Salna | Restaurant Style Chicken Salna | NonVeg Salna

Chicken Salna, one of the famous and delicious curry  from South India and it's tastes best when paired with parotta, so it's generally known as Parotta Salna. Almost a week back, i had shared the home made parotta and this chicken salna pictures on social media and got rave appreciation from the readers for the texture of parotta and many have asked the recipe for the chicken salna, that's when i realized, chicken salna recipe is still not on my blog. Though i make them regularly for our dinner, it's hard to get decent pictures without daylight, that's the only reason for not posting the recipe this long. So this weekend i was determined to make parotta & chicken salna for lunch(why not,right😊) and took the pictures also, so did i and here with the recipe for the yummy chicken salna.
Though we eat non veg at home regularly, we rarely order it in restaurant when dine out /take out especially for another cuisine.We indians use lot of complex flavorings in our meat cooking like this salna(truth to be told, right?😉), may be other cuisines(asian/middle east) also do that. But it seems a lot when compared to western cookies. I used to say that the chicken from the local restaurant smells too much like chicken, later only realized how else it supposed to smell, right? In indian cooking, the other flavoring totally dominates the chicken or any meat flavor, since i'm so used to it and eat that way while growing up, it's hard to eat chicken with chicken flavor only.I can't imagine eating the cooked meat simply with salt & pepperHope you get it what i'm trying to convey here. I still remember that my Aachi(paternal gradma) used to add drumstick in non veg cooking like mutton kulambu, dry fish curry & so on and used to say that  drumstick make the curry so flavorful, guess whatever the flavor we like the most, used to incorporate them in everything we cook.  
Coming back to salna recipe, by looking at the long list of ingredient, don't think it's too complicated to make, to ease the making process , i have split the ingredient list and mentioned separately under "Saute & Grind", so you may see the repeated ingredients in the list. Like any non veg curry, this chicken salna taste best when using meat with bone, so tried to use chicken with bone for great flavor. To get that parotta stall style salna taste, kalpaasi and mint are very important, so don't skip that. Without further delay let's check out the recipe for the delicious chicken salna. 

Parotta Chicken Salna | Restaurant Chicken Salna

Preparation Time : 10 mins | Cooking Time : 25 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Parotta Salna, Chicken Salna, Restaurant style chicken salna, Salna,Nonveg Salna,Hotel Salna,Parotta nonveg Salna,Tamilnadu Chicken Salna,Chicken Curry, Chicken Gravy,Kozhi Kulambu Chicken Salna, one of the famous and delicious curry from South India and it's tastes best when paired with parotta, so it's generally known as Parotta Salna.
Chicken - 1/2 lb / 200gms
Onion -1/2(small)
Cinnamon - 1/4 inch piece
Cloves - 2 
Cardamom - 1 
Bay leaf -1 
Ginger garlic paste - 2 tsp
Salt - to taste
Curry leaves - few
Coriander leaves - few
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Saute & grind 
Onion(small) - 1/2 (thinly sliced)
Tomato(small) - 1(roughly chopped)
Cinnamon - 1/4 inch piece
Cloves - 2 
Star anise - small piece
Cardamom - 1 
Kalpaasi - small pieces
Mint leaves - a handful
Oil -1 tsp
To grind 
Coconut - 1/3 cup
Cashew - 5
Fennel seed - 1/2 tsp

First take all the ingredients listed under "Saute & grind" are ready. Heat a pan with 1 tsp of oil, add cinnamon,cloves,cardamom,star anise and kalpaasi and saute them in the oil for 30 secs or until it's fragrant. Next add the onions and saute till they are transparent.

Next add the 1 tsp of ginger garlic paste and saute until it's aromatic and raw smell leaves, then add the tomatoes and mint leaves and saute till the tomatoes are soft.Switch off the flame and let it cool a bit and put it in the blender/mixie jar and grind them into smooth paste and keep it aside.Next heat the pressure cooker with 1 tbsp of oil, add the cinnamon,cloves,cardamom & bay leaf,  saute them in the oil for 30 secs or until it's fragrant.Add the thinly sliced onions and curry leaves and cook till they are transparent, then add the ginger garlic paste.Saute till the raw leaves of ginger garlic paste leaves, next add the cleaned chicken & saute till in the oil for 1 min.Next add the grounded paste and the spices(turmeric, chili and coriander powder), give a good mix and add enough water. Cover the pressure cooker with lid and cook it for 3 whistles or until the chicken is soft. In the mean, grind the ingredients listed under "To grind" into fine paste and keep it ready.Once the pressure released from the pressure cooker automatically, add the coconut paste and salt. If needed add more water and brings into boil.Finally add few coriander leaves and let it cook until the oil floats on the top. Tasty Chicken Salna is ready. Serve it with parotta or chapati or even idli and dosa also, it tastes good.
  • Don't skip the mint leaves and kalpaasi, those are the major flavor to recreate the restaurant style chicken salna
  • The Salna would be mildly spicy for the given measurements, add more or less as per your liking.
  • Add more or less of water as per the consistency you like.
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Thursday, January 30, 2020

Raspberry Smoothie With Chia Seeds | Smoothie Recipe

Raspberry Smoothie, a delicious and easy to make fulfilling smoothie with few ingredients. Smoothies can be made with almost all fruits and any type of milk like full fat, skim milk, coconut milk  and almond milk or even with curd. I personally prefer to make my smoothie with milk if the fruit has little tartness in it and with curd if the fruit is too sweet to balance out the taste. The raspberry that i have used today has little bit of tartness in it, so i used milk here, taste your berries, based on that you can use milk or curd or as per your liking.

Here in today's smoothie i have added some soaked chia seeds to the smoothie. Adding chia seeds to your drink helps to keep you fill for very long time, so you can have this as breakfast smoothie if you plan for earlier lunch. Chia seeds are often known as super food and have many amino acids which the body needs, also the nutritional experts advice to include in the diet. And this is one of many way of me including this super food in my diet other than adding into my honey water or oats bowl. Do give it a try, it's tasty and fulfilling!!!

Raspberry Smoothie With Chia Seed

Preparation Time : 10 mins | Cooking Time : 0 minsServes :
Recipe Category: Smoothie | Recipe Cuisine: Indian
Raspberry, Smoothie, Chia Seed, Healthy, Breakfast Ideas, Breakfast Smoothie Raspberry Smoothie with chia seeds, a delicious and easy to make fulfilling smoothie.
Raspberry - 1/2 cup
Milk - 1 cup
Maple syrup/Honey - as needed
Chia seed - 1/2 tsp

Take the chia seed in a bowl, add the water(1/4 cup) and set it aside for minimum 20 to 30 mins to bloom or until it becomes all gel like consistency.In a blender/mixie jar add the raspberry, milk & maple syrup and grind into smooth mixture.Pour into the glass and add chia seed into it . Mix it well and topped it with few berries.Tasty, healthy & fulfilling Raspberry smoothie is ready.
  • Add more or less of sweet as per the sweet of the berries and your preference.
  • If you're having the habit of eating chia seed daily, then you can soak more chia seed & refrigerate and use as needed base.
  • Soaked chia seed stays well in refrigerator up to a  week.
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Monday, January 27, 2020

Thenga Manga Pattani Sundal | Beach Sundal

Thenga manga pattani sundal / Beach sundal , a healthy snack made from yellow peas, raw mango & coconut. It's one of the popular sundal that you can get it on any beach in Tamilnadu. Adding raw mango gives little bit of tanginess to the sundal and with amazing coconut flavor, this sundal tastes heavenly delicious. Though i make sundal regularly at home, most of the time, it's simple tempering with bit of grated coconut, this particular version is very rare at our home because of the few extra ingredients it needs. Last week, luckily had all the ingredients, so quickly made this sundal for our evening snack and it's totally worth adding those few extra ingredients like raw mango & carrot, it totally enhances the sundal taste and it's hard to stop eating them.Here in today's recipe, i have used yellow peas just like how it would be available in beach, but you can use the green peas also in this recipe.
In our family, we love to have sundal as tea time snack and it's one of the healthiest back-school snack also. It's full of protein, much needed for growing kids, so try to include sundal varieties in your kids evening snack box if you haven't had that practise already. Ok,now  let's check out how to make this delicious beach sundal !!

Thenga Manga Pattani Sundal | Beach Sundal

Preparation Time : 8 hrs | Cooking Time : 15 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Thengai Mangai Pattani Sundal,Pattani Sundal,Thenga Manga Pattani Sundal,Yellow peas Sundal,Peas Sundal,Beach Sundal, Beach Pattani Sundal Thenga manga pattani sundal / Beach sundal , a healthy snack made from yellow peas, raw mango & coconut. It's one of the popular sundal that you can get it on any beach in South India.
Yellow Peas - 1/2 cup
Green Mango - 2 tbsp(thinly sliced)
Carrot (small )- 1/2
Grated Coconut - 3 tbsp
Pearl onion - 2
Green chili - 1 
Coriander leaves - few
Oil - 1 tsp
Mustard - 1/4 tsp
Curry leaves - few
Salt - to taste

Soak the peas in water for overnight, in the next morning, discard the soaked water and add into the pressure cooker along with fresh water just enough to cover the peas. Add the required salt for peas.Cover and pressure cook it for 2 whistles or until it's soft. Cut the carrot & mango into thin slice, onion & green chili into small pieces. Heat the pan with oil, add the mustard, let it crackle, then add the onions & curry leaves. saute it in the oil for 20 secs, then add the carrot & mango along with little salt.Saute till the mango & carrots are soft, add the cooked peas and give a good mix.Finally add the coconut and chopped coriander leaves and mix it well. Tasty & healthy Thengai Manga Pattanai Sundal is ready to serve.
  • Since i had soaked the peas overnight, cooked for 2 whistle is enough to get soft cooked peas without being mushy.
  • If you have soaked less hours, then 3-4 whistle of cooking is required.
  • Make sure to add the add the salt while cooking peas itself for even seasoning in the sundal.

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Thursday, January 23, 2020

Wheat Flour Banana Muffins | Banana Muffins | Breakfast Muffins

Banana Muffins, a soft, spongy and delicious breakfast muffins. As i had mentioned before in my chocolate banana bread recipe , bananas are great for baking. It gives great flavor and softness to the baking products. Since we love banana flavors a lot, i have been using them in baking a lot lately and these banana muffins are our recent favorite, they are great for breakfast or as mid time snacks. If you do like banana flavor, give this muffins a try!!! 
Here in today's recipe, i have used combination of wheat flour and all purpose flour. Previously, i had baked them with only wheat flour and it turned out tasty but little dense, the light and airy texture was missing, so in the next time, i have reduced the wheat flour and added a little all purpose flour, the texture and taste was so amazing. Ever since  i have been baking these muffins with combination of both flours. It's also healthy compared to use all purpose flour alone.  
Coming to food blogging, recently i have started sharing videos on my youtube channel, so far, i like the process of video making. I have heard from many food bloggers( who make videos regularly) that editing video is the most annoying thing to do in the video making process. But to be honest, i like the editing process more than the shooting process, obviously it takes lot of time since i'm so new into this, but creating something on your own from the start to end gives such a immense satisfaction, right?? I'm in that phase now, also learning something totally new is really exciting !!! Do check out  my youtube channel and let me know your feedback, now let's checkout the recipe for banana muffins.

Wheat Flour Banana Muffins

Preparation Time : 10 mins | Cooking Time : 60 minsServes :
Recipe Category: Muffins | Recipe Cuisine: Indian
Banana Muffins,Breakfast Muffins, Wheat flour banana Muffins, Wheat flour muffins Banana Muffins, a soft, spongy and delicious breakfast muffins.
Wheat flour - 3/4 cup
All purpose flour - 1/4 cup
Banana - 1 
Light Brown Sugar - 1/2 cup
Cinnamon powder - 1/2 tsp
Baking Soda - 3/4 tsp
Salt - 1/4 tsp
Egg -1 
Milk - 1/3 cup
Oil - 1 tbsp
Vanilla Extract - 1/2 tsp
Pecans - as needed(optional)

Preheat the oven @ 350 F
Peel the banana and add in into the bowl and mash the banana with fork. Then add the sugar into the mashed bananas.Crack open a egg in to the bowl and then add the vanilla extract & milk. Next add the oil and whisk it until all mix together well. To the wet ingredients shift the dry ingredients(wheat flour, all purpose flour, cinnamon powder,baking soda & salt.)Mix the dry ingredients with wet ingredients without any lumps.Pour into the cupcake mould and topped it with few nuts(purely optional). Bake it in the preheated oven for 30-35 mins or until the tooth pick inserted in the center comes out clean.Tasty & Spongy Banana Muffins are ready. Let it cool a bit and it's ready to serve.

  • Adding nuts on the top is purely optional, you can skip that.
  • Instead of nuts on top, you can top it with sliced banana also.
  • Stay well for 1-3 days in room temperature or put it in ziplock pack or air tight container and store in refrigerator for upto a week.
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