Pressure Cooker Thakkali Vengaya Thokku (Onion Tomato Gravy)

Thakkali Vengaya Thokku is my favorite side dish for many breakfast items like Paniyaram, dosa, idli, and many more. Though its preparation is simple, usual procedure demands  stirring occasionally. After trying this method, I started preparing this way regularly, which doesn’t require me to stay in the kitchen for long.

Pressure Cooker Thakkali Vengaya Thokku (Tomato Onion Gravy)

Preparation Time : 10 min | Cooking Time :  20 mins | Serves : 2

Recipe Category: Side dish

Ingredients:

Onion – 2,  roughly chopped

Tomato – 4, roughly chopped

Cumin powder – 1/4 tsp

Coriander powder – 1/2 tsp

Turmeric powder – a pinch

Green Chilli – 1 (Adjust accrording to your taste)

Curry leaves – few

Mustard Seeds – 1/8 tsp

Channa dal – 1/2 tsp

Oil – 1/2 tsp

Salt – as needed

Method:

• Put a pressure cooker on the stove and add oil. When the oil is hot add mustard seeds and channa dal. Once they start spluttering, add onion and green chilli and saute for a minute. Add tomatoes and remaining ingredients and close the lid without adding water

• Switch off after 2 whistles. Once steam releases, open the cooker lid

My Notes:

• Water in tomato and onion is enough for the gravy so no need to add water. Excess water will make the gravy thinner
• If gravy becomes runny, add 1/4 tsp of rice flour and cook for 2-3 minutes
• Can add ginger garlic paste/ garam masala
• Red chilli can be added instead of green chill
• I directly cooked this gravy in pressure cooker, instead it can also be cooked in pan. Saute onions till they turns translucent then add tomatoes
• Can avoid tempering and prepare this gravy oil free

Cream Biscuit Microwave Cake

Hurray! its my 100th recipe. I cannot believe I reached this special number so soon. I started this blog when my Little one was 6 months old. One day, hubby suggested I do something interesting, and spend some time away from everyday chores. That’s when a kitchen chef like me turned into a blogger. I thought I will end up posting something once a week, but constant comments and encouragement from Co-Bloggers, friends and family is keeping me motivated.

Biscuit cake – sounds interesting? I saw a recipe for this in a facebook group. The original recipe used Oreo biscuit, and I am not a big fan of chocolate. So didn’t try it for a long time. Recently when we were in the grocery stores, I told hubby about Oreo cake, and he asked why can’t you try with some other cream biscuit. I was like why it didn’t strike me!!! Since we were in the Indian store, I got Britannia cream biscuit and tried this cake after coming home. Believe me, it was super moist and tasty. I wouldn’t say its a no-sugar cake, as biscuits already have sugar 😉 let’s call it a no-extra-sugar cake 🙂

Cream Biscuit Microwave Cake

Preparation Time : 2 mins |  Cooking Time : 5 mins

Recipe Category : Dessert

Ingredients:

Britannia cream Treat Biscuits – 20 (I used Strawberry flavor)

Milk – 1 cup

Baking Powder/ Eno salt – 3/4 tsp (I used Baking powder)

Butter/Oil/Cooking spray – to grease (I used Cooking Spray)

Vanilla extract – 1/8 tsp

Method:

• Grease a microwave safe bowl/cake pan. I used a cake pan made of Silicone
• Put the biscuits into the blender and blend into fine granules

• Add baking powder, vanilla and milk and blend well

• Pour the batter into the bowl and microwave for 5 minutes

• Take it out and wait till it comes to room temperature. Once it is cooled, you can slice and serve.

My Notes:

• Any cream biscuit/cookies can be used
• Since I have used silicone baking tray, I was able to unmould easily. If you are using any other microwave safe bowl grease generously with oil/ butter
• Adding parchment paper/wax/butter papers helps to unmould easily

Sweet Kozhukattai

Sweet  Kozhukattai is a traditional dish prepared durung many festivals like varalakshmi pooja and vinayaka chaturthi. Soft Purana Kozhukattai is a great teatime snack too. When my Mother in law came to visit us, she used to prepare this frequently, and having a sweet tooth, I remember skipping dinner after having so much Kozhukattai! There are many ways to cook Sweet kozhukattai, I am sharing one version along with few other techniques told by both Mom and Mother in law

Can I call it Indian Sweet Momos 😉

Sweet Kozhukattai

Preparation Time : 10 min |  Cooking Time : 45  mins – 1 hour | Serves : 3

Recipe Category : Dessert/Sweet and Snack

Ingredients

Rice flour – 1 cup, sieved

Water – 1 cup + 1/4 cups

Salt – 1/8 tsp

Coconut oil – 1 tsp

Pooranam

Shredded Coconut – 1 cup

Water – 1 tbsp

Jaggery – 3/4 cup

Cardamom powder – 1/4 tsp

Method

• In a pan, add jaggery one tbsp of water. Once the jaggery melts, add coconut and cook till the mixture gets thickened. Add cardamom at the end. Mix well and switch off

• While still warm and when you can handle the jaggery with hands, grease your palm with ghee/oil, take small portions and make small jaggery balls

• In a sauce pan add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have 1/4 cup of water boiled in separate pan/kettle)
• For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

• Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
• When the dough is cool enough to handle, make small spheres. Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps to make Kozhukattai

• Slowly press with your hand and make a big circle sufficient enough to keep the filling

• Place the pooranam into the small portion

• Bring the outer layer to the top for modakkam shape. Alternatively, mould can also be used

• Repeat with rest of the dough
• Grease the idli plate and place the kozhukattai and steam them for about 8- 12 minutes. Remove from the plate when it comes to room temperature

My Notes:

• If pooranam becomes so hard and not able make balls, Microwave them for 40 sec or use double boiling method and heat the pooranam
• Traditionally raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
• Idiyappam flour can also be used to prepare Kozhukattai
• Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get a dough to the consistency similar to the one shown in above picture
• If you think jaggery has impurities strain them after it melts and comes to room temperature. Then add coconut and cook pooranam
• To get the outer layer soft,  boil water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough
• When the kozhukattais are done, they will be shiny. Do not over cook, it may give you rubbery and broken kozhukattais
• Cook pooranam in medium flame
• It is always better to prepare pooranam first and then the dough, to avoid dough becoming thick
• Pooranam can also be prepared the previous day and refrigerate

Kondakadalai Sundal

Today being Varalakshmi Pooja, I had prepared Sweet Kozhukkatai, Sundal, Wheat Appam and paruppu Payasam. Kondakadalai Sundal is also prepared during Vinayaka Chaturthi and Navarathri. It goes well with rice and as a tea time snack. Previously I had posted Channa Masala with kondakadalai, and this sundal is a no-onion no-garlic version, as it is prepared for pooja. Knowing today is pooja day, many of my friends asked for Kozhukattai recipe, knowing I would have prepared that. But to update the notes better, and to make a detailed recipe, I need to discuss with two Kozhukattai experts (my Mom and Mother in Law). Recipes for Sweet Kozhukattai and paruppu Payasam are coming soon.

Kondakadalai Sundal

Preparation Time : 5 min | Soaking Time : 8 hrs | Cooking Time : 25 min | Serves : 3

Recipe Category : Appetizer/Snack

Ingredients:

Chickpeas/Kondakadalai/Channa- 1 cup

Shredded Coconut (Fresh/Frozen) – 3 tbsp

Salt – as needed

To Temper:

Mustard Seeds – 1/4 tsp

Urad dal – 1/2 tsp

Dry Red chillies – 2

Channa Dal – 1/2 tsp

Curry leaves – 1 spring

Hing/Asefotida – generous pinch

Coconut Oil- 1 tsp

Method:

• Soak  Channa overnight, or at least for 8 hours. Drain the water, add 3 cups of fresh water and pressure cook for 3 whistles. Once the cooker comes to room temperature drain the water and keep Channa aside

• Add oil to the pan, when the oil is hot add ‘to temper’ items let it crackle
• Add  chana and required amount of salt and mix well and cook it on low flame for 2 mins. Add coconut and saute for a minute and switch off

My Notes:

• Coconut oil gives nice aroma for sundal, so it is preferable
• Tinned Chickpea can also be used
• Instead of adding coconut at the end, you can also add after tempering

 

Beetroot Halwa

When it comes to halwa, beetroot/carrot halwa is all time favorite. Even if you are not a big fan of beetroot, I am sure you can’t say no to Halwa. Like I mentioned in Carrot Payasam As a kid, I was a picky eater and always said no to beetroot. After tasting beetroot in this form, I started liking beetroot 🙂 Usually I do with white sugar but for change have tried with brown sugar and I didn’t feel any difference in taste.

Beetroot Halwa

Preparation Time : 10 min | Cooking Time :25 min

Recipe Category : Dessert/Sweet

Ingredients:

Beetroot – 2 cup (Peeled and grated/chopped in chopper)

Brown Sugar – 1/2 cup (Adjust according to your sweetness)

Milk – 2 cup

Ghee/Butter – 2 tbsp

Condensed Milk – 3 tbsp

Cardamom Powder – 1/4 tsp

Cashews – to garnish

Method:

• Add butter to pan, when the butter is hot, add cashew and roast till they are golden brown and keep aside
• In the same pan, add beetroot. Saute till the raw smell goes, for about 3-5 minutes

• Add milk and allow it to boil in medium flame. Mix well and cook till milk is absorbed fully. It took 7-10 mins for me

•  Add brown sugar and continue cooking till sugar dissolces completely

• Add condensed milk and cook till moisture is aborbed and halwa consistency is reached

My Notes:

• Same procedure can be followed for carrot/pumpkin halwa
• Adding condensed milk is optional, but it gave nice flavor to the dish

 

 

Potato Curry

 

As I had mentioned earlier, potato is one of my favorite vegetables. The beauty of potato is that it can be cooked in so many ways, and each method brings out a superb dish! I have already posted Potato Tikka, Potato Wedges, Potato Chips, Potato Fry, but this version of Potato curry is a no-onion no-garlic Tamil brahmin style preparation. It is one of the quickest ways to prepare Potatoes. My mother-in-law prepares a different version of this, by adding okra as well.

Here is the recipe for TamBram style potato curry:

Potato Curry

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 3

Recipe Category: Side Dish

Ingredients:

Potato – 5, cut into small cubes. Soak them in water to avoid them changing color

Sambar powder – 1 tsp

Turmeric powder – 1/8 tsp

Coriander powder – 1/2 tsp

Rice flour – 1 tsp (optional)

Salt – as needed

To temper:

Mustard Seeds – 1/4 tsp

Split Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Curry leaves – few

Oil – 1 tbsp

Method:

•  Add oil to a pan. When oil is hot, add the items under ‘to temper’ and let it crackle. Add the potatoes and saute for 3-5 minutes

• Add turmeric powder, sambar powder, coriander powder, rice flour and salt and cook till they are golden brown

 My Notes:

• You can add ginger garlic paste while adding potatoes, to reduce gastric problems
• Adding rice flour gives nice crispy texture to the potato. Chickpea/Besan flour can also be used
• You can use chilli powder instead of sambar powder

Guacamole Sandwich

When I feel like having a quick breakfast, bread always helps me. Like many, I love sandwiches. Also, guacamole is one dish That can be had in many forms – Sandwich, side dish for roti, Stuffing for burrito/ Quesadilla. This is one healthy, tasty and easy sandwich.

Guacamole Sandwich

Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 1

Recipe Category: Breakfast

Ingredients:

Bread – 4 slices

Guacamole – 2 tbsp

 Method:

•  Spread the guacamole on one slice and place other slice over it

• Place it in a greased waffle/ sandwich maker and cook for 2 minutes or as per the sandwich maker’s instructions

 My Notes:

• Alternate method suggested by my friend – peel and remove avocado seed and cut into big pieces and mash them. Squeeze few drops of lemon and add salt. Spread them over the bread and add veggies of your choice, cheese, salt and pepper. Keep the other bread over it and toast
• Can also grill them directly in a skillet
• I used cooking spray, instead you can use butter to grease
• Can add cheese after spreading guacamole
• I made the sandwich in a waffle maker, as I like the waffle-shaped bread slices!

Baked Onion Pakoda

Two weeks back it was raining, and both hubby and I felt like having some pakoda. But the calorie factor alarmed us. Hubby suggested trying some baked pakoda, like Baked besan Bonda.  As the consistency of batter differs for both, I googled for some tips, and saw Shruti’s baked pakoda recipe. Her pakodas attracted me a lot, and I tried them with few changes

Ingredients

Besan/Chickpea flour/Garbanzo flour/Gram flour – 1/2 cup

Onion – 1 thinly sliced

Semolina/ Rice Flour – 2 tbsp 

Red Chilli Powder – 1/4 tsp

Baking Soda -1/4 tsp heaped

Hing – genorus pinch

Carom Seeds –  1/8 tsp

Oil – 2 tsp (I used olive oil)

Cookong Spray/oil – to grease ( I used Pam Olive Oil spray)

Salt – as needed

Method:

• Preheat the oven to 400 degree Fahrenhait
• In a bowl add all the listed ingredients and mix well. Sprinkle about 1 tbsp of water
• Add aluminum foil to the baking tray and grease with cooking spray
• Take small portion and place it in such a way they don’t overlap

• Bake them for about 20  minutes turning sides in between or until they are crisp and golden brown

My Notes

• Instead of 1/4 tsp of baking soda, 3/4 tsp of baking powder can be used
• I let the onions turn brown, as we like crispy onions. You can take it out a little early as well

Cracked Wheat and Oats Adai

After Cracked Wheat Idli, it has been a while since I posted (actually, cooked) anything with cracked wheat.  Thought of preparing Cracked Wheat Pongal and soaked moong dal, and then I realized I had only 1/2 cup of cracked wheat. I soaked toor Dal as well, along with moong Dal, and decided to try Uthappam with cracked wheat, dal and oats (I named Uthappam, as its texture resembled the soft Uthappam). To my surprise, it was a winner and hubby couldn’t believe that I used cracked wheat and made instant uthappam!

Cracked Wheat and Oats Utthapam

Preparation Time : 5 mins | Soaking Time : 2-3 hours | Cooking time : 10 minutes | Serves : 3

Recipe Category: Breakfast

Ingredients:

Cracked Wheat – 1/2 cup

Oats – 1/2 cup

Toor dal – 1/4 cup

Mong Dal – 1/4 cup

Fenugreek seeds – 1/4 tsp

Hing – a generous pinch

Oil – as required to grease

salt – as needed

Method:

• Soak the two lentils, along with cracked wheat, fenugreek and oats for about 3 hours (I soaked in warm water)
• Drain the water, and Grind,  by adding water
• Heat the skillet. When it is hot, add a little oil and pour the batter into the skillet

• After one side is cooked well, turn and cook the other side. Serve it with any chutney. We had with Thakkali Thokku

Malai Kofta

Malai kofta is my sister’s favorite dish. I still remember those days, when we went to restaurants, she used to order butter Naan and malai Kofta most of the times. Rich creamy gravy creates so much addiction. Have tried both white and red gravy, but white gravy is my personal choice. I happened to see  Harpal Singh‘s video in youtube, and inspired from his preparation, here is my version.

Ingredients

Paneer Kofta – 10

Onion – 1 big, roughly chopped

Green chilli – 1 (Adjust according to your taste)

Cashewnut – 3 tbsp

Cardamom – 2 pods

Cinnamon – 1/2 piece

Fennel seed powder – 1/4 tsp

Ginger garlic paste – 1 tsp

Milk – 1/3 Cup

Butter/Oil – 2 tbsp (I used 1 tbsp oil and 1 tbsp butter)

Cardamom powder – 1/4  tsp

Salt – as needed

Pepper powder – 1/4 tsp

Heavy  cream/ Fresh Cream – 3 tbsp

Chopped nuts – 1 tbsp (Optional) to garnish

Method

• Add about 1 cup of water to a pan and bring water to boil. Add chopped onions and cook them. Strain the water and cool the onions. Once the onion comes to room temperature, blend them into a fine paste without adding water

• Add water to the pan again and bring water to boil. Cook the cashew and cool. Blend them into a fine paste by adding little water
• Add oil and butter to the pan, when the pan is hot, add cinnamon, fennel seed powder and cardamom, and  sauté for ½ minute.
• Add  onion paste and ginger garlic paste and saute for 3-4 minutes

• Add cashewnut paste and continue to sauté for 2-3 minutes

• Add milk and 1/2 cup of water. When the mixture comes to  boil, add  heavy cream and green cardamom powder

• Place the koftas in a serving dish and pour the gravy over the Kofta (Make sure the koftas are in room temperature, else they will break)