Tag Archives: vegetarian

Pirandai Chutney Recipe / Adamant Creeper Recipes – Chutney Recipes

Pirandai Chutney Recipe / Adamant Creeper Recipes – Chutney Recipes

Pirandai is a creeper with too many health benefits. It is called as “Adamant Creeper or Devil’s Back Bone or Veldt Grape” in English. This is grown mostly in lots of home. It helps in digestions, relieves pitta, helps in menstrual problems, also helps in De worming.

Pirandai Chutney Recipe / Chutney Recipes

Pirandai can be used in dosa, chutney, thuvaiyal and so on. Since it’s little itchy in nature, smear your hands with sesame oil before you handle them. Break the pirandai at the nodes, remove the nodes, wash thrice in water and continue cooking. Always use only tender pirandai, since it’s very tender and easy to break.

CLICK HERE for 25+ more Chutney Recipes

Pirandai Chutney is one such delicious and healthy chutney, also kids eat them without hesitation when it’s prepared in the form chutney. Let me share the recipe, give a try and share your feed back…

Taking this to Fiesta Friday #205 hosted by Angie@thenovicegarderner and co-hosts Mollie and Petra

Ingredients:

  • Pirandai / Adamant Creeper / Devil’s Backbone – 15 stalks
  • Grated Coconut – ½ cup
  • Tamarind – a small gooseberry size
  • Urad dal / Ulundam paruppu – 2 tbsp
  • Red chillies – 3 nos
  • Garlic – 2 cloves
  • Curry leaves – a sprig
  • Oil – 2 tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp

Preparation:

  • Clean the pirandai and keep it aside.
  • Take a heavy bottom vessel, pour ½ tsp of oil, roast black lentil (ulundam paruppu), garlic, tamarind, red chillies together, remove it from fire, once they golden brown in color.
  • Pour ½ tsp of oil, add the cleaned pirandai, cook until it becomes tender or turns to dark green in color.
  • Remove it to a plate, wait until it reaches room temperature.
  • Grind the roasted black lentil, along with garlic, red chillies and tamarind.
  • Add the roasted pirandai, and grind it to a fine paste by sprinkling water and transfer it to a bowl.
  • Heat the leftover oil in a vessel, add the mustard seeds, split black gram and curry leaves, wait until they crackle.
  • Pour it to the chutney, add salt and mix it well.

Serve with Idly or Dosa for breakfast or dinner.

Idly recipe using Idly Rava / Idly Batter recipe using Idli Rava

Idly recipe using Idly Rava / Idly Batter recipe using Idli Rava

Idly Rava was very different to me, as I have seen most of them making idly with Idli rava. It was the very first time, sometime ago 11 years, I came to know about Idly rava when I was there in Hyderabad through one of my friend. One day when we were chatting over a tea, she told me that she prepares different batter for Idly and Dosa, at the moment I heard I was shocked and later she told that they prepare idly using idli rava and dosa as the same as we prepare, whereas we prepare a same batter for both Idly and Dosa using Idly rice and urad dal / whole white lentils.

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Idly using Idly Rava / How to make Idly Batter with Idly Rava

CLICK HERE for Instant Rava Idly Recipe and CLICK HERE for regular Idly / Dosa Batter.

The very next day, she prepared me the idli using idly rava and peanut chutney which perfectly matches it. I and my hubby like it, asked the recipe, prepared by myself, as the process was very easy, takes less time, just you need to soak and grind the white lentils or urad dal or ulundam paruppu and mix it with the Idly rava and ferment it overnight and next day you can have soft and yummy Idlies. Let me share the recipe…

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Idly using Idly Rava / How to make Idly Batter with Idly Rava

Ingredients:

  • Idly Rava – 3 cups
  • Whole White lentil / Urad dal / Ulundam paruppu – 1 cup
  • Salt – 1 ¼ tsp

Preparation:

  • Soak whole white lentils in water for 4 hrs and grind it to a fine paste by adding little water.
  • Soak Idly rava in water for 20 mins and drain the water completely.
  • Now pour the ground lentil batter to the idly rava, mix it well.
  • Cover and keep it aside for overnight or until it gets fermented well.
  • After fermentation, add salt and mix it well.
  • Heat an idly steamer, pour the idly batter to the moulds, and steam for 20 mins or until the spoon inserted in the center of the idly comes out clean.

Serve hot with Peanut Chutney. Also goes out well with Sambar and Chutney.

 

Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao in Pressure Cooker

Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao in Pressure Cooker

Pulao / Pulav is a one pot meal that can be prepared in minutes and there are different varieties of pulao from veg to non-veg. There are sometimes, when we don’t have anything at home, but still need a rich food may be for a party or on the arrival of surprise guest.

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Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao Recipe

Plain Pulao is very simple, delicious and flavorful but needs only the basic ingredients that we generally have at home and they are nothing other than the flavored spices. Plain pulao goes out well with any gravy or curry. I have accompanied it with Chicken curry, for veg option Dal suits it very well. I have shared few more Pulao like – Chicken Pulao, Soya chunks Pulao, Afghani Lamb Pulao, Prawn and Peas Pulao, Zarda Pulao (Sweet Pulao), Vegetable Pulao. Let me share the recipe…

Making of Plain Pulao / Pulao Video recipe –

Ingredients:

  • Basmathi / Long-grain rice – 2 cups
  • Onion – 1 nos (medium size)
  • Green chilies – 2 nos
  • Ginger-garlic paste – 1 tbsp
  • Bay leaf – 2 nos
  • Star Anise – 2 nos
  • Cinnamon (1 “inch stick) – 1 no
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Salt – 1 tsp or as per your taste
  • Ghee / Clarified butter – 1 ½ tsp
  • Oil (any cooking oil) – 2 ½ tsp

Preparation:

  • Peel and thinly slice the onions to pieces.
  • Slit the green chilies into two equal halves.
  • Heat both ghee/clarified butter and oil in a pressure cooker or a heavy bottomed vessel, add the flavored spices (bay leaf, star anise, cinnamon, cloves, cardamom) and wait until the spices crackle.
  • Add onions and green chillies, cook for a min and add ginger-garlic paste, cook until the onion turns glassy and the raw smell goes off.
  • Meanwhile clean the rice in running water, drain the water and keep it aside.
  • Add the cleaned rice, followed by salt and cook for a min.
  • Pour water (for one cup of rice pour 1 ½ cups of water, make sure to use the same cup for measurement).
  • Wait until the water boils, for pressure cooker – cover the lid and pressure cook for 2 whistles, for heavy bottom vessel – cover the lid and cook until the rice is perfectly done.
  • Remove the lid, and gently stir the rice and transfer it to a bowl.

Serve hot with any Vegetarian Curries or Gravies or Non-Vegetarian Gravies or Curries.