Pineapple Pachadi

South Indian cuisine is the fastest spreading/adapted cuisine all over the world. And those who have been following me from some time must be aware of my love for South Indian food. You can call me an epitome of south Indian food lover. Today I’m sharing one of my most favorite sides that is specially served during Onam and has a significant place in Onam Sadhya. Pineapple Pachadi, soft pineapple chunks cooked with yogurt and flavored with South Indian spices is a quintessential side dish from Kerala. Check out the amazing recipe and yes I’ve tried to keep it as simple I could because recipe shouldn’t sound too elaborate as I want all my readers to get some easy delectable recipes. So next time when you want to make some fruity side dish to impress your family and guests, try making this flavorful Pineapple Pachadi and thank me later 😂  Don’t forget to share your experience with me in comments below and I would love to see some more variations from your end.

To make this absolutely mouth watering Pineapple Pachadi all you need to do is  In a grinder add coconut, green chili, cumin and mustard seeds. Grind to make a fine paste and keep aside. Heat a non stick pan and add pineapple chunks along with sugar or jaggery. Stir and saute for a minute. Add water, stir again and close lid to cook till pineapple softens. Now add turmeric powder, mix well and turn off the flames. Whisk the curd or yogurt to break lumps. Keep it thick, do not add water. Pour in the whisked yogurt to the cooked pineapple and combine. Add salt to taste and keep aside. Now heat oil in another pan and temper with mustard seeds, curry leaves and broken red chili. When the tempering begins to crackle, turn off the gas flames and pour on the pineapple yogurt mix. Your Pineapple Pachadi is ready to serve.


Pineapple Pachadi
Servings4 Servings
Prep Time10 Minutes
Cook Time20 Minutes
Ingredients
Tempering :
Instructions
  1. In a grinder add coconut, green chili, cumin and mustard seeds. Grind to make a fine paste and keep aside.
  2. Heat a non stick pan and add pineapple chunks along with sugar or jaggery. Stir and saute for a minute.
  3. Add water, stir again and close lid to cook till pineapple softens.
  4. Now add turmeric powder, mix well and turn off the flames.
  5. Whisk the curd or yogurt to break lumps. Keep it thick, do not add water.
  6. Pour in the whisked yogurt to the cooked pineapple and combine.
  7. Add salt to taste and keep aside.
  8. Now heat oil in another pan and temper with mustard seeds, curry leaves and broken red chili.
  9. When the tempering begins to crackle, turn off the gas flames and pour on the pineapple yogurt mix.
  10. Your Pineapple Pachadi is ready to serve.
Recipe Notes

If you like this easy Kerala Style Pineapple Pachadi then try making at home and zing up your regular food with this amazing side dish. Best goes when accompanied with Sambhar and Rice.

 

Love : Shaheen 💖

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Seyal Fulka ~ Leftover Chapati with Tomato Spread

Seyal Fulka is a delicious breakfast dish from Sindhi. These are made with leftover chapatis and presented in a new way that makes it very interesting and exciting for the kids.

I adapted this from Vaishali from where I first read about the different Seyal based dishes. There is Seyal Maani, Hara Samosa, and these Fulka. These were originally made from leftover chapatis, however, you can make with fresh ones as well. Though that was my original plan, with three different rotis planned on the same day, I just couldn’t make it.

So I ended up making this dish with leftover Roghni Roti and Konda enjoyed it so much. This has got added to yet another dish I can make for her college. The spread is made with onion tomato base and applied on the roti. It is further cooked and folded. The final roti is crisp on the outside and soft inside.

When I was I making the spread in the morning, I remembered that this is what we typically make for train journeys or even those nights when we feel bored to make the usual dinners. The tomato chutney is made and we all enjoy so much. We hardly make it now. And this reminded me of that.

So this interesting Seyal Fulka is my S in the AtoZ Flatbread and More, where I am making AtoZ Indian Flatbreads. If you are interested to know what’s S in AtoZ Dosa Varieties, hop over!

Seyal Fulka
A to Z Indian Flatbreads:

A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
H for Hariyali Paratha
I for Indori Palak Ki Puri
J for Jalebi Paratha
K for Koraishutir Kochuri
L for Lifafa Paratha
M for Masala Paratha
N for Nachni chi Bhakri
O for Orotti
P for Peethi Ki Paronthi
Q for Qeema Naan
R for Roghni Roti

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How to make Seyal Fulka

Step by Step Pictures for making Seyal Fulka

How to make Seyal Fulka 1

How to make Seyal Fulka 2

Leftover Rotis in Tomato Spread

Seyal Fulka ~ Leftover Chapati with Tomato Spread

Ingredients Needed

2 Chapatis

For the spread

1/2 cup Onions
3/4 cup Tomatoes
1 tsp Red Chili Paste
Salt to taste
1/2 Cumin Powder
2 nos Green Chillies
Handful Coriander Leaves
2 tsp Cooking Oil

How to make Seyal Fulka

Heat a nonstick pan with oil
Saute the finely chopped onions, tomatoes along with all spices till it is well done.
Add coriander leaves and remove.
Heat a tawa and heat the rotis on both sides.
Apply a tsp of spread over it.
Fold it by half, spread the paste again and fold over again.
Apply ghee and cook for 2 seconds.

Seyal Fulka

Seyal Fulka ~ Leftover Chapati with Tomato Spread
Seyal Fulka is a delicious breakfast dish from Sindhi. These are made with leftover chapatis and presented in a new way that makes it very interesting and exciting for the kids.
Ingredients
Instructions
  1. Heat a nonstick pan with oil
  2. Saute the finely chopped onions, tomatoes along with all spices till it is well done.
  3. Add coriander leaves and remove.
  4. Heat a tawa and heat the rotis on both sides.
  5. Apply a tsp of spread over it.
  6. Fold it by half, spread the paste again and fold over again.
  7. Apply ghee and cook for 2 seconds.
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Roghni Roti | How to make Roghni Paratha

Roghni Roti is a soft roti prepared using only milk and ghee and has a good shelf like as it can stay for a week.

I adapted this roti from the book “The Essential Andhra Cookbook with Hyderabadi and Telangana Specialities” that talks about the food during the Nizam rule. An only partial book is available for reading, and even that was such an interesting tale to read about food and culture many years ago.

As the book mentions, this Roghni Roti is a basic roti, where you can make other versions using the same dough. The book has some wonderful suggestions, even for tough alphabet if you are into nonveg.

This roti gets its name Rogni derived from the Persian word Rogan, which means butter/fat. What was interesting was that this Roti is also found in the Mughal Cuisine in UP by the same name, where they also call it Safar Roti.

The Chapati in both the cuisines is made the similar way and almost the same approach. The dough is made with only milk and ghee, cooked with ghee. This roti will stay good for a week and is good to eat when it is cold as well. This is one roti we can make if we are going to travel and want food during our journey.

I felt the chapati looked so excellent and yes it tasted awesome too.

Rogni Roti is my choice for R in the AtoZ Flatbread and more, where I am doing AtoZ Indian Flatbread. If you are keen on knowing whats R in AtoZ Dosa Varieties, check out!

Roghni Roti
A to Z Indian Flatbreads:

A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
H for Hariyali Paratha
I for Indori Palak Ki Puri
J for Jalebi Paratha
K for Koraishutir Kochuri
L for Lifafa Paratha
M for Masala Paratha
N for Nachni chi Bhakri
O for Orotti
P for Peethi Ki Paronthi
Q for Qeema Naan

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How to make Roghni Roti

Step by Step Pictures for making Roghni RotiHow to make Roghni Roti 1

Hydarabad Roghni Roti

Roghni Roti | How to make Roghni Paratha

Ingredients Needed:

  • 1.5 cups Wheat Flour
  • 1 /2 tsp Salt
  • 5 tbsp Milk
  • 4 to 5 tbsp Ghee
  • Ghee for cooking

How to make Roghni Roti

  • In a bowl, take the flour, salt, and the ghee to be mixed. Mix well.
  • Add the milk and knead to a soft dough. Continue kneading for 10 mins.
  • Cover and let it rest for 10 mins.
  • Pinch out equal balls from the dough and roll out to 6 inch discs.
  • Heat a tawa and cook the roti on both sides with ghee.
  • Gently press down to ensure the roti is cooked on all sides.

Nizami Roghni Roti

Roghni Roti | How to make Roghni Paratha
Roghni Roti is a soft roti prepared using only milk and ghee and has a good shelf like as it can stay for a week.
Ingredients
Instructions
  1. In a bowl, take the flour, salt, and the ghee to be mixed. Mix well.
  2. Then add the milk and knead to a soft dough. Continue kneading for 10 mins.
  3. Cover and let it rest for 10 mins.
  4. Pinch out equal balls from the dough and roll out to 6 inch discs.
  5. Heat a tawa and cook the roti on both sides with ghee.
  6. Gently press down to ensure the roti is cooked on all sides.

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Kacha lonka murgi

Kacha lonka murgi

  Bengali cuisine is light and flavorsome , and spicy  from the green chilies ,the use of red chilies has started much later with the foreign influences. The ingredients used in the dishes were procured from the local cultivation and if you look at the history,researchers found that red chilies have not originated in India but in Mexico and  brought to India by the Portuguese travelers. No dish in Bengali cuisine is complete without the addition of a couple of green chilies.The technique of adding the green chilies does alter the flavors of the dish to a large extent e.g if you like only a hint of the peppery fragrance in your food but don't want the spiciness, just break 3 to 4 of these green atom bombs to the curry before you take it off the heat. They go chopped in the potato mash, roasted brinjal , mustard paste,fish curries and almost every where to set your tongue and stomach to fire . In this post I am showing you a chicken recipe with the dominant flavors and aroma of green chilies . To attain that goal we take 10 to 12 number of them and de-seed them. You can soak them in warm water after making a slit and rub with your fingers (Better if you wear a glove) to get rid of the seeds. If you don't have gloves wash your palms with milk after you have worked with these chilies to prevent the burning sensation. After you get rid of the seeds they still retain some heat within their skin and your curry will still be hot.

Benefits of the Green chilies in your diet

  1. As they are green they are rich in Vitamin A and good for your eyes
  2. Rich in antioxidants
  3. They have anti-inflammatory properties
  4. They aid in digestion but too much spicy food regularly may lead to acidity.
  5. Aid in weight loss as in they increase the metabolism
Recipe Ingredients
  • 500 gm chicken
  • 10 to 12 green chilies
  • A bunch of coriander leaves
  • 1 cup of chopped onions
  •  5 to 6 garlic cloves chopped
  • 1 tbsp ginger grated
  • 3 tbsp Mustard oil or any other oil
  • 1 Lemon juice
  • Salt to taste
Instructions
  • Make a paste of coriander leaves
  • Make a paste of green chilies after removing the seeds.
  • Heat oil
  • Fry chopped onions till golden.
  • Add ginger and chopped garlic and fry.
  • Add chicken and saute
  • Add coriander leaves paste and simmer.
  • Add salt and cover cook for 15 to 20 minutes.
  • Add the green chilies paste and mix.
  • Heat on high flame till the water dries up.
  • Serve hot with steamed rice.

kacha lonka murgi

A traditional unique chicken recipe with the flavors of green peppers.

  • 500 gm chicken
  • 10 to 12 Green chillies
  • 1 bunch coriander leaves
  • 1 cup chopped onions
  • 5 to 6 garlic cloves (chopped)
  • 1 tbsp ginger (grated)
  • 3 tbsp mustard oil
  • salt (to taste)

Instructions

  1. Make a paste of coriander leaves
  2. Make a paste of green chilies after removing the seeds.
  3. Heat oil Fry chopped onions till golden.
  4. Add ginger and chopped garlic and fry.
  5. Add chicken and saute Add coriander leaves paste and simmer.
  6. Add salt and cover cook for 15 to 20 minutes.
  7. Add the green chilies paste and mix.
  8. Heat on high flame till the water dries up. Serve hot with steamed rice.


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