Month: October 2017

BREAKFAST SEENI SAMBOL’N’CHEESE MUFFINS

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Breakfast the first meal of the day is very important but some skip breakfast due to lack of time

This is for people with busy schedule ,and also for lunch boxes. This can be prepared ahead ,

and kept in the refrigerator and baked or steamed for a few seconds when needed.

Let’s get into the recipe right away.

INGREDIENTS 

2.5cups flour

2 tsp baking powder

4eggs

1/4 cup green chillies

3-4 tblsp seeni sambol(caramelised,spicy onions)

Link to seeni sambol https://calinskitchen.com/2017/03/02/seeni-sambol-loaves/

Handful of any nuts or seeds like flax,pumpkin,

1 cup cheese 

1 cup water / milk

1/2 cup curd 

1 tsp salt

1.5 cups oil

METHOD

Mix the dry ingredients and the wet ingredients separately .Pour in the mixed wet ingredients 

into the dry ingredients.Scoop into muffin mounds and bake for 30 minutes in a preheated 

oven(180 degrees).You could serve with extra cheese on top .

Variations

Minced mutton ,chicken,prawns,or crab meat could be added substituting cheese.

Instead of seeni sambol leeks or spring onions may be used .So try these and please do drop in 

your comments and valuable suggestions.

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POTATO WITH GREENS

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This dish can be prepared with ponnanganni keerai or amaranthus (mola keerai).Ponnanganni

Keerai is mostly used in India,Srilanka and Asian countries.Mukunuwenna mallum(poriyal)

is a favourite in Srilankan cuisine.I’m a fan of this mallum and thought to combine with

Potato .It is a very healthy green,and also used in the preparation of hair oil.This dish can be a 

side dish for rice and curry .Well,for the recipe now.

INGREDIENTS 

3-4 boiled potatoes 

1 cup greens

2-3 green chillies chopped

2 pips of garlic crushed with peel on

1 onion chopped

2 tsp red chilli flakes

1 tsp maldive fish (optional)

1/4 tsp pepper powder 

1/4 tsp turmeric

1/2 cup coconut

1 tblsp.lime juice

1-2 tblsp coconut oil /gingelly oil

Salt to taste

For tempering

1/2 tsp.mustard seeds

2 dry red chillies

1/2 tsp cummin seeds

METHOD

Heat oil,and add the ingredients for tempering,with garlic and onions and sauté for a minute .

Next add the green chillies,spices and potato and cook for another minute .Once it is well 

blended with the onions,add the greens with the scraped coconut and sauté well till you get the 

aroma of the greens.Remove from fire and add lime juice .Serve with rice and curry.

Variation: Potato can be replaced with jak fruit seeds

                   

SAMBHAR POWDER 

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I have posted many recipes of sambhar powder before ,but this one is simply awesome and it is 

my own recipe .This amount can be used to make 6-7 servings of sambhar/sambhar sadham.

Yesterday I made sambhar rice with this powder with a variation and I will be sharing that too

after the powder recipe below.



INGREDIENTS

12-15 dry chillies

2 tblsp whole coriander seeds

1 tblsp urad dal/ulundu

1 tsp.gram dal(Channa dal/kadala Parippu)

1 tsp.tuvar dal

1/2 tsp peppercorns

2 pieces Marathi moggu (will provide image )

2 pieces turmeric 

1/2 tsp fenugreek seeds

1/2 tsp.cummin seeds

1 tsp Kasuri methi 

1/4 dry copra (or dessicated coconut)

1 tsp gingelly oil

1/4 tsp.asafoetida (to be added after roasting the ingredients)

METHOD

Roast all the ingredients in oil till the lentils turn brown.Add asafoetida .Powder and store

Note: Not necessary to grind it fine.Use 1.5  -2tblsp. per serving.


MARATHI MOGGU IMAGE



SAMBHAR RICE VARIATION

INGREDIENTS

2cups basmati rice /raw rice

1/2 cup moong dal

1/2 cup tuvar dal

1/8 cup gram dal 

Cook all these together in 5-6 cups water in a pressure cooker or rice cooker .After it is done 

Mash it lightly.

To prepare the vegetable mix

1 drumstick 

2-3 ladies finger

A handful of broad beans

1 big carrot

A handful of ponnaganni keerai

2 inch piece ginger

2 green chillies

Thick tamarind water 1/2 cup

1 mango /1 tsp amchur powder(mango powder)

A small piece of jaggery

Salt to taste.

Cook the vegetables in 1 cup water .Once it is 3/4 done add the tamarind water,2-3 

tblsp.sambhar powder,and the jaggery.Mix onto the mashed rice.You can add more water if 

you like.Slow cook for 10 minutes after tempering

For the final tempering

a handful of small onions

1/4-1/2 cup ghee

1 tsp.mustard seeds

2-3 red chillies

Few curry leaves

1 tsp garam masala powder 

1 tsp cummin seed powder.

Heat ghee add the mustard seeds,red chillies,curry leaves ,onions with the spice powders and 

pour into the cooking rice.Serve with chips ,raita,mint chutney.It is surely a vegan feast!

(Sorry I cudn’t upload the photo  of sambhar rice now .will do it soon)

METHI MUTTON BIRIYANI

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This mutton biriyani has the taste of chettinadu biriyani ,because of the methi taste and

aroma.If you compare with each biriyani recipe I have uploaded ,you would notice the

difference in the ingredients and the method prepared.This too has awesome aroma and

taste.So let me share this recipe with you now.

INGREDIENTS 

500 gm basmati rice or seeraga samba

400-500 gm mutton

2 onions sliced

a handful of small onions cut

6-7 green chillies

1 tblsp chillie powder

1 tsp.garam masala powder

1/2 tsp.cummin seed powder

8-9 pips of garlic

2″ piece ginger

few mint leaves

4-5 cardamons

7-8 cloves

2-3 strips cinnamon

A small piece sea moss

1 mace

1 tsp.saunf or fennel seeds

4 tomatoes

3/4 cup curd

Juice of 1 lime

Salt to taste

2 tblsp.kasuri methi

1 sprig curry leaves

1/2 cup ghee+1 tblsp.coconut oil

METHOD

Grind the green chillies,ginger,garlic and add to the mutton pieces with curd and

marinade for a minimum 30-45 minutes.

Heat oil and ghee in a pressure cooker and fry the sliced big onions till brown with the

whole spices,mint and curry leaves.Next add the chopped tomatoes,small onions with a

little salt .Once the tomatoes are soft,add the marinaded mutton with the rest of the

spices,and cook for 5 whistles.(no need to add water now)

Wash and soak the rice for minimum 20-30 minutes.

Once the mutton is done ,and the steam released,mix in the soaked rice.Add water and

lime juice.Water should be 1.5 inches above the rice level.dd the meat pieces.Add few

mint leaves and mix well.check for the correct salt taste.Cover and cook on a slow fire

for 25 minutes or till done.Always remove the cooked pieces of meat and  add the

water.After adding the water add the pieces of meat.If you are cooking in the same

pressure cooker,put the cover on without the whistle.

Once you see the steam coming through put on the whistle,and simmer for 20 minutes.

After 10-15 minutes release the steam.Mix well and serve with raita and other dishes of

your choice.

 

 

 

PEANUT ‘N’ LADIES FINGER KOOTU

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Today I would like to share with you a vegetarian side dish.Cooking is like science ,and if you 

get the correct chemistry by pairing  the suitable ingredients,it is surely a delight to savour.

Any dish whether small or big if done with care will be really satiating.Some who are new to 

cooking ,will not have time to dwell on combinations,and at this stage ,it will be only recipes 

straight from  the book to the kitchen.So,these type of veggies are mainly for those type of 

cooks.Now let’s get into the recipe 

INGREDIENTS

200 gm ladies finger cut into 1/2 inch pieces

1 onion chopped finely

2-3 tsp.chilli flakes

1 tsp.maldive fish (optional)

2 pips garlic crushed

1-2 green chillies chopped

1/4 cup crushed peanuts

1-2 tblsp gingelly oil,or coconut oil

juice of 1/2 a lime

Few curry leaves

Salt to taste

METHOD

Heat oil ,add onions and fry till brown ,add salt,chilli flakes,garlic,maldive fish ,curry

leaves and cook for a minute .Next add the chopped ladies finger .Cover and cook on a slow 

flame till it is cooked.Lastly toss in the crushed peanuts ,and mix well.Remove from fire and 

add lime juice.Serve with rice and curry.

SAGO KHICHIDI

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Sago/sabudana/sauvarisi/sau is widely used in making kheer or payasam a delight for all,no 

doubt.Not only payasam Halwas,biscuits,and vadam are made with this pearly substance 

sourced from tapioca.

This is not a low calorie food.It is high in calories and high in providing energy.Not much of 

nutrient contents,but still loved by all ,even those who love to lose weight .Anyway,let me get 

into the savoury dish I would like to share.This breakfast listed dish can be eaten without any

accompaniments.Those who love the extra dish can opt for raita or coconut chutney.

INGREDIENTS

2 cups sago washed and soaked overnight 

3-4 green chillies finely chopped

1 big onion finely chopped

1 inch ginger chopped

Few curry leaves

1/4 cup peanuts (to add a little protein)

1 tblsp.lime juice

1/2 tsp cummin powder

1/2 tsp coarsely ground pepper (optional as green chilli will add the spice )

1/2 tsp.mustard seeds

2 dry chillies

1/4 tsp turmeric

3-4 tblsp ghee +oil

salt to taste.

METHOD

Wash the sago again once (do not drain fully,let some moisture be there).

Heat oil in a tawa,and add mustard,dry chillies,onion,green chillies curry leaves and ginger 

and sauté till onion looks translucent. Add salt and turmeric.Add the peanuts and then the sago 

(Do not add water as the moisture in it is enough to cook.)Mix well cover and cook for 1 minute

Mix again,add lime juice and cover.Cook for another 2-3 minutes or till the pearls are gleaming 

and soft.

Remove from fire and serve hot or warm.

SPICY TOMATO JAM

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This is an excellent side dish for biriyanis and pulaos.I learnt this from one of my friends,so 

thought to share with you all.So let’s get into the recipe which is easy and simple to make.

INGREDIENTS 

4-5 big tomatoes blanched and skin removed

2 tsp ghee

Jaggery or sugar 2 tblsp.

1/2 tsp chilli powder

Few cashewnuts 

Few raisins

1/4 tsp.elaichi powder

a pinch of nutmeg powder (optional)

Salt to taste.

METHOD

Puree the tomatoes and add all the other ingredients to it and cook till thick.Serve with 

biriyanis/pulaos.

Do try and send me your comments and suggestions!

ALMOND ‘N’ WHEAT FLOUR LADOO

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This is a very easy healthy and addictive sweet.I have used boora sugar in this recipe.It is 

available in all leading stores and online stores too.Those who find it difficult to get can opt 

for finely powdered sugar or palm candy (panagalkandu) finely powdered.You can use 

powdered vellam too.

For the recipe 

INGREDIENTS

2.5 cups ghee

5 cups wheat flour

1 cup boora sugar/powdered sugar/powdered panagalkandu/powdered vellam

1/2 tsp dry ginger powder

1 cup almonds powdered

METHOD

Heat ghee and mix in the wheat flour and roast till the raw smell is gone.Next add the ginger 

powder,and the ground almonds and mix well for a minute.Remove from fire,and transfer the 

mix onto another plate.Add the powdered sugar mix well and allow to cool till warm.(Please 

do not touch when it is hot ).Once it is warm make laddoos .Decorate with  the Nuts of your 

choice.You can add a tsp or more of ghee if the mix turns too dry.

BANANA STEM ‘N’GINGER LASSI

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Banana stem also known as a Valathandu in Tamil,has ample amounts of benefits which some 

are ignorant of ,and consider it to be a waste.

This banana stem is amassed with fiber ,and can prevent constipation and ulcer.The potassium 

and vitaminB6 contained nutrients ,help to increase production of haemoglobin and insulin,

thus beneficial to anaemic and diabetic patients.Though not a miracle cure for weight loss,it 

gradually helps in weight loss.It is a miracle drink for those suffering from kidney stones.So 

that’s the information for now.

For the recipe 

INGREDIENTS (serves 3-4)

2 cups of diced banana stem

a small piece ginger

1 cup curd or yoghurt

salt to taste

1/2 tsp cummin powder

METHOD

When you clean the banana stem ,remove all the thick linings.Finally when you can 

no more remove it is the part you have to use.

Blend all the ingredients in a juice extractor.If you like serve chilled.

It is considered to be the best ,when taken in an empty stomach,after a workout,in the morning

MUGHAL MUTTON BIRIYANI

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When,it comes to biriyani there are numerous

varieties from numerous cultures in India.

This Mughal biriyani is richly flavoured ,and

what is unique in this preparation is,the

layering ,creating a rich aroma and the blend

of saffron color is really a feast to the eye .

Now,to the irresistible recipe …,

INGREDIENTS

1 kg mutton/goat/lamb

FOR THE MARINADE

2 inch piece ginger

15-20 pips garlic

7 green chillies

2 tomatoes chopped

1.5 cup curd

1.5 tblsp cummin powder

1.5 Garam masala powder/biriyani masala powder

1.5 tblsp chilli powder

1.5 tblsp salt

1/4 cup chopped mint leaves

1/4 cup chopped coriander leaves

7-8 dry plums

7-8 blanched almonds cut

1/2 tsp turmeric or a pinch of saffron mixed in

hot water

Grind the bold listed .Marinade the mutton for

2-3 hours minimum.You can marinade and leave

it in the fridge overnight.

FOR THE RICE

500 gm basmati rice (washed and soaked for

half an hour)

6-7 cups water

1 tsp peppercorns

1-2 bay leaves

1/2 tsp saunf

3 green cardamoms

1.5 tblsp salt

•Heat the water till boiling point,and add the

soaked rice and the rest of the ingredients .

•Stir once,and cook till 3/4 done.

•Drain and set aside .Reserve 1/2 cup rice

water.

TO COOK MUTTON

•4-5 big onions thinly sliced and fried in 1/2 cup

ghee or oil till crisp.

•Take half of the fried onions and set aside for

assembling finally.

•In the same cooker add the marinaded mutton

with,half of the fried onions and the rest of the

ingredients listed under for marinade and

cook till mutton is tender.

(pressure cook for 4 whistles .)

Allow the steam to release on its own.

FOR THE LAYERING

1/2 cup milk and reserved rice water,mixed in

with saffron strands/food colour.

1/2 cup ghee

A drop of Kewra essence or rose water

3 cardamoms and 1 tsp saunf ground coarsely

•Mix in,half of the mutton gravy for the base.

•Next layer with half of the rice .

•Then mix in the kewra essence into the milk –

water.

•Sprinkle this water,and a little of fried onions.

•Next ,add the rest of the mutton curry and

spread on the rice .

•Next, add the last layer of the rice, sprinkling

the kewra and coloured water ,then the

remaining onions .

•Heat,ghee in another pan,and add the

cardamom and saunf and pour on top of the

rice.

•Cover and cook on a slow fire (DUM) for 15-20

minutes.

•Serve with all the layers or transfer into a

large serving tray,with the bottom meat layer

on the top .

•If you need a still richer biriyani,you can top

with fried cashewnuts .

•Serve with raita ,and other accompaniments

you like.

Do send in your comments after trying!

VENDHAYA IDDLI (FENUGREEK IDDLI)

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This is a very healthy dish,and good for diabetic patients mostly.

Venthiam/fenugreek/methi is normally included when grinding batter for the basic

Iddli,but in this recipe it is used more.I got this recipe from a health program,and as

usual made my changes and it really turned out soft and tasty.In fact,this Iddli is very

light on you,easily digestible.As the present trend,is high towards Iddli which is South

Indian ,I can very well endorse that this vendhaya Iddli is  too excellent.

It is advisable to use whole lentils with skin on.(for the extra nutrients ).Convenient food

is never convenient on you.So it’s best to include lot of grains and millets in your diet.

For the recipe now.
INGREDIENTS

1 measure /cup black whole urad dal(ulundu)

1 measure/cup Iddli rice (parboiled rice)

1 measure/cup corn or horse gram

1 measure /cup pearl millet (kambu /bajra )or any available millet.

1/4 measure/cup venthiam/methi/fenugreek

Salt to taste

Coconut water(optional)

METHOD

Soak all these in different bowls for 3-4 hours.Wash the urad dal till most of the skin comes out.

Grind the urad dal finely with the fenugreek seeds.Next add all the other 3 ingredients

together and grind fine with coconut water or water.Mix the batters together with

salt,and allow to ferment for a minimum of 4-5 hours.Mix well,add water if necessary

.Pour into Iddli moulds and steam till done.Serve with sambhar and chutney.

Note:The same batter may be used to make vendhaya dosai .To make dosai you have to add a little more water.

IMG_20171014_181922615.jpg

 

COCONUTTY ALMOND PANEER

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When the word paneer comes up,authentic dishes like paneer butter masala,Kadai paneer,and 

many more flash through our mind.Well,this time I wanted to try with the inclusion of coconut,

and it was a success!As coconut has many health benefits,I think anyone could have this dish.

Most of the ingredients I have used in this recipe are protein rich.This dish can be served with 

chappathis,naan,or any type of rotis.It will be a good combination with hoppers,stringhoppers

and pulaos.

Now let’s get into the recipe ..

INGREDIENTS (serves 4-5)

200-250 gm paneer cut into cubes

1/2 cup fresh or pre-soaked green peas

2 onions ground coarsely

4 tomatoes puréed

1/2 cup coconut+a handful of almonds ground together to a paste

1 tblsp.ginger-garlic paste 

3-4 green chillies chopped 

2 tsp.kashmiri chilli powder

1 tsp Garam masala powder

a pinch of turmeric

1/2 tsp.cummin seed powder

1 tblsp kasoori methi leaves

1 tblsp honey /jaggery 

3-4 tblsp.butter(not margarine)

salt to taste

METHOD

Heat butter add onions with salt,and sauté for 5 minutes.Next add the ginger-garlic paste,

tomato puree,and all the spice powders,and cook for a further 5 minutes.Next add the coconut 

paste and the green peas and cook till peas are cooked.Add 1/2 cup water (add more if you like).

Add the cubed paneer pieces and simmer for 10 minutes.Add kasoori methi leaves and remove 

from fire.

QUICK TOMATO CHUTNEY

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I’m back again after a long long pause.Today I’m going to share with you a quick hassle free 

and tasty recipe.Working women and those who are travailing to be amazing cooks ,will love 

this recipe.

For the recipe now

INGREDIENTS

3 -4 big tomatoes slit

2 big onions or a cupful of red onions

3 pips garlic

1″ piece ginger

1 tblsp red chilli powder

2 tblsp ghee or oil

1/2 tsp mustard seeds

1 tsp.fenugreek seeds

Curry leaves (optional)

1/2 tsp.cummin seed powder

1/2 lime size tamarind 

1 tblsp.jaggery 

salt to taste

METHOD

Put all ingredients in a pressure pan or cooker  except for the bold listed.Allow the steam to 

escape,and puree using a hand blender preferably ,or in a blender.Temper with the ingredients 

bold listed and cook till thick.(do not add water).

Note : For those who love the taste of chettinadu flavours ….you could add 1/2 tsp slightly 

roasted and coarsely ground fenugreek powder .Another option ..you can add kasoori methi 

leaves