Soya Chunks Pulihora

 

          Check out this amazing Soya Chunks Pulihora in Andhra style, which is a spicy and tangy fried rice recipe using soya chunks. It can be relished for breakfast, snack, a quick brunch / lunch or as a lunch box meal. 

            Very easy to prepare, it is also a perfect picnic meal that can be served as it is or with some chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. This way you can make use of any leftover rice to come up with this fusion dish. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot meal. 

               Pulihora is a traditional rice dish, popular in South India, especially Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Typically, lemon juice or tamarind pulp is used to make this dish tangy and flavorful. They come out real yummy and comforting. 

               Pulihora is often served during festivals and as prasad in temples. It is also known as Puliyogare in Karnataka and Puliyodarai in Tamil Nadu. A great way to use up any leftover rice is to prepare this simple and yummy rice dish.

               On the other hand, soya chunks is a great substitute to any non-veg. dish. It is  very healthy, nutritious and good for diabetics. In that case, you can replace rice with any millet of your choice for a well balanced guilt free meal. So it is a perfect way to incorporate some protein in your everyday diet. 

• 2 cups cooked rice
• 1/2 cup soya chunks
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida
• 1-2 dry red chilies, broken
• 1 tsp. urad dal (split green gram)
• 1 tbsp. chana dal (Bengal Gram)
• 1-2 green chilies, slit
• 1-2 sprigs curry leaves
• 1 tsp. ginger, grated
• salt to taste
• 2 tbsp. roasted peanuts
• 1 tbsp. idli podi / sambar powder
• 1 tbsp. lemon juice
• 2 tbsp. coriander leaves, chopped

             Soak the soya chunks in hot water for 10 minutes. Then squeeze out and keep aside. 

             Heat 1 tbsp. oil in a pan and sauté the drained soya nuggets till light golden in color. Keep aside.

             Heat remaining oil and temper with mustard seeds. Allow it to splutter.

             Then add the dry red chilies, ginger, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

             Add the cooked rice, drained soya chunks, peanuts, salt and lemon juice. Mix everything well and sauté for 2 minutes. 

             When done, switch off the flame and garnish with idli podi and coriander leaves. 

             Give it a toss and serve as it is or with papad, chips or fryums for a nice comforting breakfast / meal.

Heat 1 tbsp. oil in a pan & sauté the drained soya nuggets till light golden in color. Keep aside.

     Heat remaining oil & temper with mustard seeds. Allow it to splutter.

Then add the dry red chilies, ginger, urad dal, chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.

Add the cooked rice, drained soya chunks, peanuts, salt & lemon juice. Mix everything well & sauté for 2 minutes. 

When done, switch off the flame & garnish with idli podi & coriander leaves. 

Give it a toss & serve as it is or with papad, chips or fryums for a nice comforting breakfast / meal.

French Onion Soup with Rosemary Flavor

 

            French Onion Soup, a very popular signature dish from France is a simple and a hearty soup. With few variations, I was able to create this delectable dish. I omitted the use of wine and added some rosemary instead of the mandatory thyme. Sprinkling grated cheese to the end product adds some zing to this comfort one-pot meal. You can enjoy as it is or with some croutons. or bread sticks. It can also be had in a pureed form, garnished with grated cheese. So check out the step by step pictorial recipe to prepare this comfort dish.

• 3 large onions, sliced
• 3-4 garlic cloves, sliced
• 1 tbsp. butter
• 1 tbsp. olive oil
• 1 sprig rosemary
• salt and pepper to taste
• 1 & 1/2 cups water
• 2-3 tbsp. cheese, grated
• Few croutons

          Heat butter and olive oil in a pan and sauté the garlic till it changes color.

          Now add the onion and continue to stir fry till golden brown in color. 

          Add the water, rosemary, salt and pepper to taste. Pressure cook for 3-4 whistles and let it come to room temperature.

          Discard the rosemary sprig and ladle into individual bowls. Top it up with the croutons and grated cheese. 

          Microwave  for a few seconds or till the cheese melts and enjoy. 

                    Heat butter & olive oil in a pan.

                 Add the garlic and sauté till it changes color.

                       Now add the onion...

                     Continue to stir fry till golden brown in color. 

                    Add the water, rosemary, salt & pepper to taste. 

Pressure cook for 3-4 whistles & let it come to room temperature. Discard the rosemary sprig. 

          Ladle into individual bowls & top it up with the croutons...

                        and grated cheese. 

      Microwave  for a few seconds or till the cheese melts & enjoy. 

Artikaya Vepudu (Raw Banana Stir Fry - Andhra style)

 

           Artikaya Vepudu or in simple terms Raw Banana Stir Fry is an Andhra style spicy and tangy dish prepared with raw bananas / plantains. This comforting dish is best enjoyed with hot steamed rice or as a side dish with curd rice, sambar rice or rasam rice. However, you may also enjoy with paratha or chapatti. 

          In fact, raw banana tastes better if prepared in this way. To enhance the flavor you may also drizzle some ghee while serving. So with very few ingredients, you can prepare this amazingly flavorful dish in no time. Do check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

           This Artikaya Vepudu is a very popular dish in many regions of Andhra, where it is enjoyed by the local folk and found in every Andhra household and restaurants. Each family and restaurant has their own unique style of preparing it. 

           Basic ingredients, available in the kitchen goes into the preparation. It simply tastes awesome with hot steamed rice and some ghee. You don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

• 2-3 medium size raw banana, peeled & cubed
• 3 tbsp. oil
• 1 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1/4 tsp. asafoetida
• 1 large onion, sliced
• 5-6 garlic cloves, chopped
• 2 green chilies, stopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. tomato paste
• 1-2 tsp. sambar powder
• 2 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and stir fry the raw banana cubes with a pinch of turmeric powder and salt till they turn light golden in color. Keep aside.

          Temper the remaining oil with mustard seeds. After it stops crackling, add the dry red chilies, chana dal, urad dal and asafoetida. 

          Add the onion, garlic, green chilies, curry leaves, salt to taste and turmeric powder. Sauté till  light brown. 

          Now add the fried raw banana and the tomato paste. Sprinkle some water and mix everything well. Sauté for 2 minutes. 

          When done, add the sambar powder and coriander leaves. Give it a stir and serve as a side dish with curd rice, sambar rice or chapatti. 

Notes - 

1.  Immerse the cubed raw banana in salt water to avoid discoloration. 

2.  I skipped red chili powder and kept it mild. However, you may add to make it more spicy. 

3.  I added tomato paste in this recipe. Tamarind paste or some tamarind pulp can be substituted to make it more tangy.

Heat 1 tbsp. oil in a pan & stir fry the raw banana cubes with a pinch of turmeric powder & salt till they turn light golden in color. Keep aside.

           Temper the remaining oil with mustard seeds. Allow it to crackle.

              Add the dry red chilies, chana dal, urad dal & asafoetida. 

Add the onion, garlic, green chilies, curry leaves, salt & turmeric powder. Sauté till  light brown. 

                       Add the fried raw banana & the tomato paste. 

                Sprinkle some water and mix well. Sauté for 2-3 minutes. 

     When done, add the sambar powder & coriander leaves. Give it a stir.

               Serve as a side dish with curd rice, sambar rice or chapatti. 

Mutton Nihari

 

          Mutton Nihari is a restaurant style mutton stew very popular all over North India, especially New Delhi and Lucknow. This Eid special delicacy has many versions and has its roots in Pakistan too. It is traditionally relished with Khameri bread for breakfast. However, it also goes well as a lunch / dinner menu with naan, tandoori roti, jeera rice or steamed rice. It is slow cooked to perfection, but I tried the easiest way by pressure cooking it. The gravy is smooth and is thickened by wheat flour slurry. 

          The nihari masala is freshly dry roasted and ground. It can be prepared much in advance and stored in an air-tight container in the fridge for later use. 

          The consistency is like a stew and is served, garnished with the rogan, chopped coriander leaves, chopped green chilies, fried onion and lime wedges. 

          So check out the step by step pictorial recipe to prepare this delicious and  comforting mutton curry. 

Nihari Masala Powder - 

• 2 tbsp. cumin seeds 
• 2 tbsp. fennel seeds
• 1 tbsp. coriander seeds
• 8-10 Kashmiri red chilies
• 1 tsp. cloves
• 3 green cardamoms
• 2 black cardamoms
• 3" cinnamon stick
• 15 peppercorns
• 2 bay leaves
• 1/2 blade mace
• 1 tbsp. saunth (dry ginger powder)
• 1/2 tsp. nutmeg powder

          Dry roast the above ingredients, Cool, grind and sieve. Store in an airtight container.

Mutton Nihari - 

• 700 gms. mutton on bones, curry cut
• 3 onions, sliced
• 2 tbsp. ginger-garlic paste
• 1/2 cup oil
• salt to taste
• 3 tbsp. nihari masala 
• 1/2 tsp. turmeric powder
• 2  tbsp. wheat flour + 1/2 cup water
• 3-4 cups water 
• chopped coriander leaves, fried onion, chopped green chilies, lime wedges & ginger juliennes to garnish

          In a small bowl, mix together ginger-garlic paste, nihari masala and turmeric powder along with some water into a smooth paste. Keep aside. 

          Then mix together the wheat flour and the water to form a slurry. Keep aside.

          Heat oil in a pan and sauté the onions till golden brown. Drain and set aside to cool down. Then blend along with some water into a smooth paste. Keep aside.  

          Into the same oil, add the mutton and sauté for 4-5 minutes. Now add the nihari masala paste and mix everything well. Stir fry for 2-3 minutes. 

         Then add the onion paste and sauté again for 2-3 minutes. 

         Add the water and salt to taste. Transfer to a steel bowl and place it in a pressure cooker, containing some water in the bottom. 

          Pressure cook for 1 whistle on a high flame and 20-25 minutes on a low flame. 

          After the pressure releases, skim away some of the rogan from the surface of the gravy and keep aside.

         Transfer the mutton nihari back into the pan and add the wheat flour slurry. Simmer further for 2 minutes. By now the gravy will thicken to a desired stew like consistency.

         Serve, garnished with the saved rogan, ginger juliennes, chopped green chilies, chopped coriander leaves, fried onion and lime wedges. 

          Enjoy with Khamiri bread, naan, tandoori roti, jeera rice or steamed rice. 

Heat oil in a pan & sauté the onions till golden brown. Drain & set aside to cool down. Then blend along with some water into a smooth paste. Keep aside.  

         Into the same oil, add the mutton & sauté for 4-5 minutes. 

  

Now add the nihari masala paste & mix everything well. Stir fry for 2-3 minutes. 

            Then add the onion paste & sauté again for 2-3 minutes. 

Add the water && salt to taste. Transfer to a steel bowl & place it in a pressure cooker, containing some water in the bottom. Pressure cook for 1 whistle on a high flame and 20-25 minutes on a low flame. 

After the pressure releases, skim away the rogan from the surface of the gravy and keep aside.

Transfer the mutton nihari back into the pan & add the wheat flour slurry. Simmer further for 2 minutes. By now the gravy will thicken to a desired stew like consistency.

Serve, garnished with the saved rogan, ginger juliennes, chopped green chilies, chopped coriander leaves, fried onion and lime wedges. 

Enjoy with Khamiri bread, naan, tandoori roti, jeera rice or steamed rice.