Curry In Kadai ~ An Indian Cooking Blog

We @ Curry In Kadai, wish you all a very happy Dasara( Vijaya Dasami ). May this Dusshera light up for you and bring in happiness for one and all! For us Dussehra means celebrating it at ammamma( grandma ) house. Wow, we used to go to Kalikamma temple everyday during dussehra, and amma(goddess) would be dressed in different avatars everyday. I remember, in my grandmas place the goddesses are 5 sisters and each sister will be in different color, like yellow, white, red, etc.,


All these 10 days the goddesses or ammas come out for Oregimpu( a procession ). A person would sit behind the goddess figure and starts dancing according to the music. And sometimes the person would be possessed by the goddess( poonakam ). We when kids used to have mixed feelings, like half scared and half interested in the whole proceedings. We miss all the happenings here in US though!


Here's is a Milk porridge, Paala payasam/sirannam, rice cooked and simmered in whole milk and cooked with raisins, badam(almonds), dried coconut, cashew nuts and elaichi that is mostly offered to god as prasadam. A must in any festival in moms house!


Here are some pictures and i will post the recipe soon!!

P.S. Everyone has unique taste palette, so please adjust the ingredients according to your taste.

Have you ever craved for the Spicy Tangy Prasadam( Naivedyam ) which we get at any Indian Temple? Yes i am talking about Pulihora, Rice spiced with tamarind and simple spices. I am sure almost every South Indian temple serves Pulihora along with Daddojanam as naivedyam ( offering / prasadam ). We used to travel a lot during the holidays along with our grand parents and our vacation would cover a large number of temples and in every temple the most common and lip smacking prasad would be Pulihora. Pulihora is something you would definitely see in every South Indian Home during festivals. Grandma makes the best pulihora next to temple pulihora prasadam.


Oh this was the first thing i craved a lot when i was pregnant! My sister was so nice, when i told her that i was craving for pulihora( tamarind rice) , she mailed me a thick spicy Tamarind sauce aka Pulihora pulusu( secured with lots of tape ) along with Ravva Laddo, Kobbari Burfi etc., She asked me to refrigerate it and mix it with rice whenever required. It lasted for a month or so. Thanks sis!! So nice of her and we could never get enough Pulihora( at least for me and my sister ). We use tamarind for the sourness, peanuts , cashews and sesame seeds for nuttiness, jaggery/sugar for sweetness and of course chillies for the heat in this Pulihora. Cant ask for anything more in this pulihora( aka Tiger Rice., hehehe )


Ingredients required:

• 1 cup of tamarind juice ( extract from tamarind pulp )
• 1/3 cup peanuts
• 2 tbsp sesame seeds powder
• 5-10 green chillies according to taste
• sugar or jaggery( gur ) to taste
• curry leaves
• cilantro
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 1 tbsp chana dal
• 3-5 tbsp oil
  
• 16 cashewnuts

• First cook the rice according to rice instructions. I would like to add a little less water than usual, as i nee the rice to be separate and not sticky.
• Once cooked let it cool on a mixing bowl or big plate, add turmeric and leave it to dry in open air.

• In a kadai/ heavy bottomed pan, do the tadka ( popu) with oil. Once the oil is heated add mustard seeds, cumin seeds, urad dal, chana dal and peanuts and cashewnuts.
• When mustard seeds started to crackle and peanuts roasted add curry leaves, hing, green chillies followed by tamarind pulp and turmeric
• Once the pulusu ( sauce) starts to bubble and sesame seeds powder, salt, sugar/gur to taste.
• The sauce ( pulusu ) is done when oil starts to separate from the sauce. Add cilantro and the switch off the stove.

• Once the tamarind sauce and rice are cooled, mix both of them together thoroughly. Adjust salt to taste. If you see that oil is not enough, heat oil in a separate pan and mix it with the rice. Please let the pulihora stand for at least one hour before relishing as this makes the rice absorb all the sauce completely.

An Awesome Combo!!! Pulihora and Spinach Vada

• Cooking With Sesame Seeds
• APS-Rice
  
• The Combo Event

I know how boring it is to have same old Idly and Dosa for breakfast almost everyday. My moms Pappu Upma and Allam Pachadi aka Rice Ravva( rice couscous ) cooked with moong dal(lentils ) served with Ginger and chilli chutney comes to the rescue .This pappu upma is flavored with ginger, cashew nuts, and green chillies and is packed with lots of protein from the lentils. Mom usually serves this Ravva pappu upma along with sweet and spicy ginger chutney. Ginger has been used for ages for its medicinal benefits. Its aids in digestion and suppresses cold and cough a lot. Mom tries to use ginger in her cooking a lot. In curries, chutneys, and breakfasts like upma, pongal etc. Since this tiffin ( recipe ) is loaded with protein from Moong dal and flavored with fresh ginger, pregnant women can have as much as they want. I remember, mom made this for me whenever i ask for Upma( when i was pregnant ). And the best part its very easily digested.

• 1 cup Rice Ravva / Biyyam Ravva / Rice Couscous
• 1/4 cup Moong Dal / Pesara pappu / Split green gram
• 2 1/2 cups water
• 1 inch grated ginger root
• 4-6 green chillies
• 4 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp chana dal
• 10-15 cashew nuts
• 10 curry leaves

• In a heavy sauce pan, add oil, mustard seeds, cumin seeds, chana dal and cashew nuts.
• As the mustard seeds start to crackle, add curry leaves, ginger green chillies, water and moong dal
  
• Once the dal is cooked, add salt and stir in the rice ravva / rice sooji making sure no lumps are formed.
• Reduce the heat and close the lid.
  
• Once the water has been absorbed completely and the ravva cooked, remove from heat and finish with cilantro( optional )

• 4-6 green chillies
• a big lemon sized soaked tamarind
• grated gur / jaggery / bellam or sugar to taste
  
• 1 inch peeled ginger
• salt
  

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 6 curry leaves

• In a blender add all the chutney ingredients and grind to a smooth paste
• For tempuring or tadka, in a kadai/pan heat oil, mustard seeds, cumin seeds, urad dal and once they start to crackle add curry leaves and add the popu/tempuring to the chutney
• You can store this chutney in the refrigerator for upto 3 days.

• My Legume Love Affair started by Susan
  
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What would you do with leftover rice? I usually end up having it with some pickle and yogurt. Sometimes i try to use leftover rice to make a complete sumptuous nutritional meal. What could be more nutritious than loading up simple rice with tons of vegetables anf flavoring it up with ginger, garlic and cilantro? I exactly did the same thing with my leftover rice, added an array of vegetables on hand like Carrots, Napa Cabbage, Cucumbers, Tomatoes, Beans, Peppers, Onions, Green Peas etc and jazz it up with Green chillies, Ginger and Garlic.

• 1 cup Basmati rice( i used leftovers )
• 1 tomato chopped
• 2 Carrots cut as discs
• 15 Green beans - french cut
• 1/4 Napa cabbage cut lengthwise
• 1 small Onion - chopped length wise
  
• 1 medium Green Pepper
• 1/2 Red Pepper( i didn't have on hand though, optional )
• 3-4 Green Chillies - chopped
  
• 1 inch Ginger root - chopped
  
• 2 Garlic cloves - chopped
  
• 1/4 cup Green Peas
• 2 tsp Soya Sauce
• 1-2 tbsp oil
  
• Half cucumber( English cucumber )
• Black pepper to taste

• Wash the basmati rice and cook according to package instructions. You can use any rice on hand, i like this basmati long grain rice better though
• Prep all the vegetables, wash, clean. chop and keep aside
• In a kadai / stir fry saute pan heat oil on high heat. Add onions ans saute for 30 sec
• Now add ginger, garlic, green chillies, carrots and beans, stir in some salt too, as salt speeds up the process of cooking
  
• After stir frying for 2 mins, add green pepper and green peas
• Once the veggies are half cooked i.e, veggies should still be crispy yet without the raw smell, add Napa cabbage, tomato, cucumber  and stir fry for a min or so.
• Lower the heat and add cooked rice, ground black pepper and soy sauce
• Add cilantro and adjust salt to taste

Jeera aka cumin seeds( a strong aromatic spice used abundant in India ) has been known for its medicinal values from ages. They help in digestion, common cold and also for pregnant women to increase lactation. We still use Bhavana Jeelakarra, cumin seeds pickled and dried in lemon juice, black salt etc,, to aid digestion and reduce gas. I always keep them handy to use as a quick and safe remedy for bloating.

• 1 cup basmati rice
• 3-5 green chillies
• 1 small onion
• 2 tbsp jeera/cumin seeds
• 1 tbsp cumin seeds powder
• 1/2 tsp garam masala
• 2 tbsp oil
• 1 tbsp butter/ghee
  
• 1 tbsp ginger garlic paste

Preparation:

Here i am with my simple sumptuous one pot wonder meal with rice, lentils, beans and vegetables warmed up with some exotic spices making it a wholesome, no-fuss, quick and easy meal , fit for any busy day.. When i say quick it doesn't mean any less in flavor and taste..I made this Nutritious fiber and protein rich Bisibelabath / Vegetable Khichidi by adding everything into my pressure pan and bubble into one simple delicious delight .

Simplicity at its best, peas and raisins did wonders to this rice pilaf! This simple peas and raisins rice dish largely depends on petite peas, raisins, cinnamon, ginger and garlic to deliver that big flavor! This rice pilaf is a perfect display for simple yet flavorful Indian Cooking. Raisins and Cashewnuts paired nicely with this spiced rice pilaf, which added to the surprise sweet bites balancing the spices.




I made this for the first time when i had a pot luck at my work place, i remember last year i made our regular vegetable biriyani with the store bought biriyani masala and i swear everyone where literally asking ' How do you people eat this spciy food everyday?', and you know what i really didnt add any green chillies and added very less masala than usual. But this time my peas and rice pilaf dish is a winner at my work, 99% of them being non indians, i wanted to keep it low on spicyness, yet wanted them to learn that Indian cooking is not just spicy, its packed with flavor from the spices like cumin, coriander, cinnamon, clove, cardamom , ginger, garlic, cilantro, mint etc,,

• 1 cup basmati rice ( i use royal basamati rice from costco or sams, tastes better than tilda basmati rice)
• 1 cup green peas( petite peas are the best for this pulao ) -- There is no need to thaw the frozen peas, as they have enough time to cook along with the rice
• 1 large onion
• 4 tbsp ginger garlic paste
• 4-5 green chillies( optional )
• 1 cinnamon stick
• 4-5 cloves
• 2 cardamom pods
• 1 bay leaf
• 1/4 - 1/3 cup golden raisins( golden raisins taste better in this pulao )
• 1/4 - 1/2 cup cashew nuts
• 4-5 tbsp oil
• 1 tbsp butter
  

• Soak the rice for 30 min( optional for better results ) and drain in a colander
• In kadai or pan addbutter or ghee and fry the rice until the rice turns into opaque, keep it aside.
• Heat both butter and oil in the same pan and add cinnamon, cardamom, cloves and bay leaf.
• Once they start to release the aroma add ginger garlic paste, fry the paste until the raw smell disappears.
• Add chopped onions and green chillies along with salt
• Once the onions turn into golden hue add the peas and cook for 5 min
• Add the fried raw rice and let the peas masala coat the rice thoroughly

• Cooking with rice cooker:Butter the rice cooker pan or use ghee for it, for doing this In an electric cooker add 1 1/2 cups of water and the peas and rice mixture, it will be done in less than 15 min. Keep it under warm for 5 min and then switch off.Mix the rice pilaf( sometimes it might get burnt at the botttom, just discard )

• Cooking on the stove top: Add 2 cups of water and the fried raw rice to the peas masala bring it to boil and reduce the flame and let the water evaporate, close with teh lid and cook under very low heat for 3-5 more min and check for doneness. Once done, gently fluff the rice and mix bring everything together.
• In a seperate pan add butter cashewnuts and raisins, once the raisins are plump and cashewnuts(kaju) changed to golden brown remove from heat and add to the cooked pilaf.
  
• Add mint and cilantro at the end.

This rice and peas dish is a refreshing change from regular mixed vegetable biryani. I made very
mild channa masala (Spiced chick peas curry ) and raitha( yogurt with onions, cucumber, tomatoes
and cilantro ) to serve along with the peas rice for my coworkers.


This peas and rice pilaf spiced with cinnamon and sweetened with raisins is on its way to Think Spice - Think Cinammon event hosted by Sunitha. Also this will be my entry for AFAM - Dry Fruits hosted by Latha Namrasimham.

Note: Add more green chillies if you can handle the heat, otherwise this dish is perfect with any vegetable curries on the side.

Tags: Pachi batani pulao, Peas, Raisins, Rice pulao, SweeT and spicy pulao

Sorry guys, havent posted anything for a week since i wasn't feeling well. Anyway back to blogging with my Hot Pongal!! When it comes to finding alternative food as sumptuous and filling as rice and some curry, i will definitely vote for PONGAL aka Pongali in telugu. It is a simple combination of rice and moong dal( green gram lentils) seasoned with black pepper, cumin seeds, cashews and ghee or clarified butter. It is a common and very popular breakfast in our house( most south indian homes too ). My mom used to make pongal mostly in the weekends . Since pongali doesnt taste good when its cold she wakes up everyone in the early morning and make us relish it once done. At home, Sunday mornings are reserved either for pongal or dosas. My mom serves Pongal with allam pulusu( ginger in tamarind sauce ) and coconut chutney.

I usually use pressure pan/cooker to make pongal / pongali since its very quick and easy to clean. Alternatively you can use electric rice cooker or a big sauce pot/pan. Anything will work.

You need:

• 2/3 cup rice( sona masoori, never tried with american long grain rice )
• 1/3 cup yellow moong dal/ split green gram/ pesara pappu/ Payatham Parippu
• 4 cups water
• dash of hing
• 1 inch ginger piece chopped very finely

For tempuring( required ):

• 15 -20 cashew nuts
• 2 tsp cumin seeds( jeera )
• 2-3 tbsp ghee or 2 inches stick butter
• 10-15 peppercorns
• 2 tbsp oil / ghee
• 10 curry leaves
  
  

How to:

• Wash rice and moong dal and add to any pressure pan/sauce pan/electric cooker
• Add chopped ginger and hing
• Add water
• If its pressure pan cook it with the weight/whistle on for 3 whistles or if use a stock pot just cook them together till rice and lentils are cooked( not too soft )
• Switch off and keep aside
• Lets make the seasoning now. Take a small kadai or pan and add oil, ghee, cashew nuts, cumin seeds and fry until the cashew nuts are browned.
• Ground the pepper corns coarsely ( i use mortar and pestle )
• Add pepper corns and curry leaves and switch off the heat
• When ready to eat open the pressure pan and add the seasoning
• Adjust salt to taste
• Yes it is that simple!!
  

• Please do not avoid hing
• If u don't have curry leaves / kaju on hand postpone making pongal, yeah its that important
• Always open the pressure pan just before eating and add the seasoning otherwise it would get hard
• Before opening the pan boil a glass of water. When you find that pongal is thick and you want it a little thinner add the boiling water and stir( This works really good and its a tip from my MIL )
  

I still relish the fried rice i had last year when we went to India. It was very light yet full of flavor. Though it has so many vegetables and soyasauce nothing was overpowering. Somehow i dont like the fried rice here in US chinese restaurants, the rice they use here is kind of hard for me( its my personal taste ). I like the the way they make in India with Basmati rice, my teeth thanked me for having that soft and light rice. My husband took me to a good Chinese restaurant here and told their fried rice was the best and to my surprise my first bite was my last bite ever. Later i figured why not try at home with our Basmati rice and simple veggies like carrots, peas, cabbage, beans, green peppers and baby corn. I would like to keep it low on soya sauce since I dont like to overpower my fried rice with it. My husband likes mine better than that restuarant one( Hehehe. atleast he says that infront of me!!!)



There are exaclty no hard and fast rules on what and how much vegetables to use. It truly depends on your personal taste. You can adapt depending on the vegetables you have on hand. But here i am posting how i made it that day.



You need:

• 2 cups basmati rice
• 1 large egg
• 1/2 onion
  
• 1 carrot
• 1/2 cup beans
• 1/2 cup peas
• 1/2 green bell pepper( optional )
  
• 1/2 red bell pepper( optional )
• 1 scallion( optional )
  
• 5 baby corns( optional )
  
• 1/2 cup cabbage
• 1 tsp soya sauce
• 1/2 tsp ajinamoto
• 1/2 - 1 tsp white pepper
  
• 1 clove garlic
• 1/2 inch peeled ginger
• 3 green chillies
• 3-4 tbsp vegetable oil( no olive oil please )
  

• Always use basmati rice( or long grain rice only if u dont have Basmati in hand )
• Use 1 : 1 1/2 , rice:water ratio
• Always cook at high heat
• Use wide opened pans like wok or kadai for cooking
• Use soya sauce in moderation
• Add vegetables one by one depending on their cooking time
• Do not overcook veggies
• Fluff the rice before adding to wok
• Use vegetable oil since it withstands high temperature
  

• Cook rice as 1 rice : 1 3/4 cups water in rice cooker
• Chop all the veggies very fine separately
• In a kadai or wok heat some oil and add the egg, cook the egg and keep aside
• Clean the wok and add oil under high heat
• Add the ginger garlic, onions and stir fry for 30 sec
• Add carrots, beans peas, chillies, baby corn, and saute for 1 min
• Add green and red peppers and stir fry for 30 sec
• Add cabbage and scallions at the end and saute for until everything is done
• Add ajinamoto, white pepper and salt and saute for 30 more sec
• Add soya sauce and mix
  
• Add cooked egg at this point
• Break apart cooked rice, add it and stir fry for 1 more min
• Adjust salt and spice to taste
  
• Tada..! your fried rice is done!