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Monday, September 18, 2017

MENU IDEAS FOR NINE DAYS OF NAVARATHRI FESTIVAL: NINE SUNDALS, NINE RICE VARIETIES, NINE PAYASAMS

MENU IDEAS FOR NINE DAYS OF NAVARATHRI FESTIVAL: NINE SUNDALS, NINE RICE VARIETIES, NINE PAYASAMS

CLICK ON THE RECIPE NAME FOR LINK cell row index
FEW MORE IDEAS
DAYSUNDAL / URUNDAIRICEPAYASAM
1MOCHAIKOVIL PULIYODHARAIPAZHAM PRADHAMAN
2KARAMANIKADUGORAISEMIYA PAALPAYASAM
3MAALADUULUNDHORAIPRAIPPU PRADHAMAN
4KADALAI URUNDAIMILAGORAITHIRUPULLANI PAL PAYASAM
5AAMA VADAIMELKOTE PULIYOGARECHAKKA PRADHAMAN / 
6KADALAI PARUPPU SUNDAL'THIRUKOSHTIYUR' THIRUMAALAI CHAMBANEI PAYASAM (KERALA SPECIAL)
7PAYATHAMPARUPPU SUNDALKUTHIRAIVALI(BARNYARD MILLET)PANAMKALKANDU BHATHSADASADAYAM / CHADACHADAYAM
8PACHAI PAYARU(SWEET)SAMBHAR SADHAM PAL PAYASAM
9CORN SUNDALMANGO RICE / MANGAI SADHAMPALADA PRADHAMAN

Tuesday, September 12, 2017

THINAI THATTAI RECIPE / FOXTAIL MILLET THATTAI RECIPE / MILLET THATTAI RECIPE

How to make thinai thattai, How to make siruthaniya thattai

INGREDIENTS:

Foxtail millet flour OR any millet flour OR multi millet flour - 2 cups

Pottukadalai(Roasted gram) powder - 3/4 cup
Urad dhal powder 1 tablespoon
Chilli powder - 1/4 tsp. or as needed
Pottukadalai / Soaked chenna dhal - 1 tablespoon
Butter - 1 1/2 tablespoon

Hing - 1/2 tsp.
Salt - to taste
Oil - to deep fry
Plastic sheet -  2
Roller pin


METHOD:

Prepare urad dhal powder as mentioned in this link. Dry roast pottukadalai until hot and dry grind in a mixie to a fine powder. Bring butter to room temperature or melt it. 

Dry roast foxtail millet flour and urad dhal flour separately until hot. Sieve well. When slightly cool, combine all the ingredients (except oil), mix well and make a stiff dough using water.

Make even sized balls from the dough.

Grease a plastic sheet with oil, place a ball in it, cover with another greased plastic sheet and flatten the ball evenly with a rolling pin.

NOTE: Prick the thattais with a fork. Doing like this avoids puffing of thattais.

Heat oil, and slide the thattais gently in oil. Deep fry on both sides until golden brown. Drain on a kitchen tissue.

Thinai thattai is ready for 
Sri Krishna Jayanthi offering.

When cool, store in an air-tight container.

Monday, September 11, 2017

WHEAT FLOUR COCONUT MILK VELLA SEEDAI RECIPE / WHEAT FLOUR COCONUT MILK SWEET SEEDAI RECIPE / GODHUMAI THENGAIPAAL VELLA SEEDAI RECIPE

How to make wheat flour coconut milk vella seedai, How to make wheat flour vella seedai
INGREDIENTS:

Wheat flour - 1 1/4 cup

Rice flour - 3/4 cup
Urad dhal powder - 2 tsp.
Crushed jaggery - 1 1/2 cup
Butter - 2 tablespoons (to be melted)
Coconut pieces - 2 tablespoons
Cardamom powder - 1/2 tsp.
Coconut milk - 2 tablespoons or as needed
Oil - 1 cup - to deep fry

METHOD:

Prepare rice flour and urad dhal powder as mentioned in this link.

Sieve well. Dry roast rice flour until hot. Dry roast wheat flour until you get a nice aroma. 

Melt butter and keep ready. Cut coconut into small pieces. 

Crush jaggery, dissolve in little water and strain it without any dust, dirt or mud. Heat jaggery and make a syrup of soft ball consistency. 
(Sugar syrup consistency - detailed post is here).

Add all ingredients (except oil) to the syrup and stir without any lumps. Switch off the stove. Add coconut milk to make a smooth dough. Knead well when still warm.

Allow it to cool. Make gooseberry- sized balls from the dough.

Heat oil in a kadai. Fry 5- 6 balls at a time, in medium heat, until golden brown.

Wednesday, September 6, 2017

WHEAT FLOUR COCONUT MILK UPPU SEEDAI RECIPE / WHEAT FLOUR COCONUT MILK SEEDAI RECIPE / GODHUMAI THENGAIPAAL UPPU SEEDAI RECIPE

How to make wheat flour uppu sedai, How to make wheat flour seedai
Seedai is an offering made for Sri Krishna Jayanthi/Gokulashtami. Usually, seedai is done with processed rice flour. Earlier I have posted uppu seedai, maida coconut milk seedai. Now I have used wheat flour instead of maida. The gluten content in wheat breaks down when steamed and makes it easily digestible and healthy. 

INGREDIENTS:

Wheat flour - 1 1/2 cup
Rice flour -  1/2 cup
Urad dhal powder - 2 tsp.
White sesame seeds/jeera - 1/2 tsp
Salt - to taste
Hing - 1/4 tsp.
Butter - 50 gms (to be melted)
Oil or Coconut oil - to deep fry

Water-coconut milk mixture - as needed


METHOD:

Prepare urad dhal powder as said in this link. Tie wheat flour in a clean white cloth and steam cook for 15 minutes. When still warm to handle, break well without any lumps or powder in a mixie. Sieve well. Sieve rice flour and dry roast until hot.


Mix water and coconut milk and keep ready. Melt butter and keep ready.

In a broad vessel, combine all ingredients and mix well to a crumbled mixture. Now add the water-coconut milk mixture little by little to make a smooth dough.

Make small balls from the dough and spread it on a clean, white cloth.

Heat oil and add the seedais to it. Deep fry in medium heat until golden brown. Drain on a kitchen towel. When cool, store in an airtight container.


Crispy and crunchy wheat flour coconut milk seedai is ready for offering.
Click here for regular seedai recipe.

Click here for maida coconut milk seedai recipe.

NOTE:

Make sure that there is no mud or dust in the flour, sesame seeds, jeera and salt. It is better to dissolve salt and hing in water and strain it and use.

Grated coconut is not necessary as coconut milk is used.


Coconut oil enhances the taste, but any other edible oil can be used.

Thursday, August 31, 2017

KURUKKU KALAN RECIPE / KATTI KALAN RECIPE

How to make kurukku kalan, How to make katti kalan
Being born and brought up in Coimbatore and owing to its proximity to Kerala, I have tasted many Kerala dishes. During Onam and other festivals, I have cooked many traditional Kerala recipes. Sadhya/ Sadya in Kerala, is a traditional feast served on banana leaf, similar to Tamil Nadu's 'Vazhai ilai sappadu'. Click here for Onam sadhya recipes. Coming to Kalan, no Onasadhya is complete without a Kalan. The difference between Kalan and Kurukku kalan is, Kalan will be like a gravy, and a pouring consistency, whereas Kurukku kalan is stirred for a long time until the gravy thickens. Kalan/Kurukku kalan/Katti Kalan is made with vegetables like Chena (yam), Kaya (raw banana), Kumbalanga (Ash gourd) and thick yoghurt. Kurukku kalan stays fresh for a fortnight.

INGREDIENTS:

Chopped ashgourd - 1 
½ cup
Chopped raw banana - 1 
½ cup

(Yam and raw banana makes a good combo. I used ashgourd and raw banana).
Turmeric powder - 1/4 tsp
Red Chilli Powder - a pinch
Pepper Powder - 1 tsp
Salt - to taste
Thick sour curds - 3 cups

To grind to a paste:
Grated Coconut - 1/2 cup
Green Chillies - 2
Jeera - 1/4 tsp

To temper:

Coconut oil - 1 tbsp
Mustard Seeds – 1/4 tsp
Curry Leaves - a sprig
Dry red chillies - 1

METHOD:

Peel the skin and cut the vegetables into medium sized pieces. Grind coconut, green chillies and jeera to a thick, smooth paste. Whisk curd without water until smooth.

Cook vegetables with chilli powder and turmeric using very little water. When half cooked, add salt and beaten curd and stir until the curd reduces and the kalan thickens to a semi solid state. ###

Now add the ground coconut paste. Mix well and cook in low flame until thick. Now add pepper powder, mix well and cook for a few seconds.

Temper with given ingredients, mix well and serve with steamed rice.

(### NOTE: Generally, it is prepared upto this stage and stored for future use. This stays good for more than a fortnight). 

CHAKKA CURRY / JACKFRUIT CURRY / CHAKKA CURRY RECIPE

How to make chakka curry
Chakka curry is a traditional Kerala dish made with semi-ripe jackfruit. 

INGREDIENTS:

Semi-ripe jackfruit sulai (bulb) - 15
Cowpeas - 1/2 cup
Turmeric powder - a pinch
Chilli powder - 1/8 tsp.
Salt - to taste
Urad dhal - 2 tsp.
Dry red chilli - 2 or 3
Cumin seeds - 1/2 tsp.
Grated coconut - 1/2 cup

To temper:
Coconut oil - 2 tsp.
Mustard seeds - 1/2 tsp.
Curry leaves - a sprig

METHOD:

NOTE: Jackfruit for chakka curry should be firm and semi-ripe. The semi-ripe chulais have sour and sweet taste which gives the flavour to the curry.

How to make chakka curry
Soak cowpeas for an hour. Pressure cook with little salt until soft. Drain water completely and keep aside.

Heat coconut oil in a kadai and roast urad dhal and chilli until golden brown. Grind along with cumin seeds and grated coconut to a smooth paste.

Take out the seeds from jackfruit, clean well and chop to pieces. Cook in little water along with salt, turmeric powder and chilli powder. When 3/4th done, add cooked cow peas, and allow it to cook for 5 minutes. Now add the ground paste, add little water to get the desired consistency, 
mix well and cook for 2 or 3 minutes in low flame. 

Temper the given ingredients and pour over the curry. Mix well. 

Serve as a side dish for Onam Sadhya. 

Wednesday, August 30, 2017

PULINKARI / MATHANGA PULINKARI / PULINCURRY / PULINKARI RECIPE

How to make pulinkari, How to make pulincurry
Pulinkari means a curry with tamarind. Mathanga Pulinkari is a Kerala style curry in which diced pumpkin is cooked in tamarind sauce alongwith some ground spices. The temperings in coconut oil gives additional flavour to the curry. This is one of the must have dishes in Onasadya (Onam feast) of Kerala.This is a simple to make pulincurry. There are many variations to this recipe. I have also mentioned the variations at the end of this post. 

INGREDIENTS:

Yellow pumpkin - 2 cups
Turmeric powder -1/4 tsp.
Chilli powder - 1/4 tsp.
Green chilli -1
Tamarind paste - 1 tablespoon OR tamarind extract from key lime sized tamarind.
Hing - a generous pinch
Grated coconut - 1/4 cup
Cumin seeds - 1/2 tsp.
Dry red chilli - 1
Salt - to taste
Oil - 1 tsp. (preferably coconut oil)

To temper:
Coconut oil - 2 tsp.
Mustard seeds - 1/4 tsp.
Curry leaves - 2 sprigs

METHOD:

Cut pumpkin into medium sized cubes. Need not peel the skin.

In a kadai, roast the coconut in low heat until golden brown and grind alongwith cumin seeds and red chilli to a smooth paste.

Cook pumpkin pieces in water alongwith salt, green chilli and turmeric powder. When half done, add tamarind extract ,hing and chilli powder and cook until raw smell diffuses. Now add the ground paste and cook for a few minutes in medium flame. Temper with the given ingredients. Serve with rice.

NOTE: Roasted coconut gives the flavour. If health conscious, just add grated coconut.

Variations:
1. Sauteed shallots are added.
2. Coriander seeds, methi seeds, tur dhal, urad dhal are roasted in oil and ground with coconut to a powder. This is called podi podicha pulinkari. These ingredients can also be ground to a paste.
3. Cooked tur dhal is added.

Thursday, August 24, 2017

BROCCOLI PARATHA RECIPE / PREETHI ZODIAC REVIEW

Recently I received a request from Preethi Kitchen appliances to review their product Preethi Zodiac Food Processor. I received the product from them and after using it for quite sometime, I am sharing my experiences and personally feel that Preethi Zodiac Food Processor is a good companion in kitchen. 

Preethi Kitchen appliances,the iconic brand, have recently launched their food processor appliance named PREETHI ZODIAC MIXER GRINDER.

Mixie/grinder has become inevitable in any Indian household. So, what’s the difference between mixie/blender and a food processor? Mixies/blenders are used for making purees, smoothies, grinding etc., whereas food processors excel at grating, shredding, chopping, kneading, mincing, pureeing, grinding, herbs chopping and so on.

The Master Chef Jar is very attractive. The atta kneader attachment kneads even stiff dough within a minute as the product has a heavy duty motor. As it is kneading in high speed, the rotis also turn out to be soft. The dough is just like traditionally kneaded dough. With the right attachment, it chops, shreds, grates and slices paneer, cheese, vegetables and fruits quickly and easily. I was surprised to see everything done in just few seconds, you can say it as a record time. The wide mouth design of the master chef jar enables to hold more quantity and makes cleaning process also very easy. An added feature is the citrus juicer. It fits in the master chef jar.

Note: Blend in batches if you have to do in large quantities.

High speed juice extractor: This extracts juice from fruits and vegetables with ease. You can make preservative free juice at home. Now, with this facility, you can say a big NO to storebought juices, which have preservatives. Coconut milk extract is done in minutes. Centrifugal Juicer ensures instant juicing with more juice extraction

Wet/dry/chutney jars: It grinds really fast and smooth. I ground half kg. soaked millets and rice in less than 2 minutes, similarly the powders.

Build: Very sturdy. So no jerk / vibration. 


I can say it as a multitasker and a stylish addition to home. It is easy to use, assemble and clean. I would recommend Preethi Zodiac as an essential home appliance and a must in any kitchen which makes kitchen work simpler.

Features:
750W Motor - Superior performance, 5 year motor warranty; 2 year product guarantee.
3 in 1 Insta-Fresh Juicer - centrifugal juicing, blending and extraction
2.1 Ltr. Master Chef Jar - atta kneading, citrus juicer, grating, slicing, chopping
1 wet grinding jar, 1 dry grinding jar, 1 chutney jar
Lifelong Free Service.

Occupies more storage space but worth it. There could have been one coconut scraper attachment and vegetable dicer attachment too. For more details visit http://www.preethi.in/


Disclaimer: This review is done on request from Preethi Kitchen appliances. This review is my personal experience. Use your own discretion before buying the product. 


HOW I MADE BROCCOLI PARATHA IN LESS THAN 10 minutes with Preethi Zodiac Food Processor?  

I grated paneer in 10 seconds, broccoli in 15 secondssliced carrots in 5 seconds, shredded red cabbage in 5 seconds. I smeared oil on the inner surface of the mixer and blades. Added the flour and salt. Switched to 1st speed, added water little by little until the flour came together. Did not add water after that.  Pulsed 4 to 5 times to finish the kneading and switched off. This was done in a minute. You get a non-sticky dough and soft rotis like the traditionally made ones. All this work was done by Preethi Zodiac Food Processor in less than 3 minutes.




NOW TO THE RECIPE:

INGREDIENTS:
Whole wheat atta - 2 cups
Salt - to taste 
Ghee - for spreading 
Butter - for topping

FOR STUFFING:
Paneer - 100 gms
Broccoli - 1/2 kg.
Potato - 2 (medium sized)
Chilli powder- 1/4 tsp.
Garam masala - 1 tsp.
Green chillies - 2
Coriander leaves - few
Omam(Ajwain) - 1/2 tsp.
Salt - to taste 

METHOD:
(I have pressed the dough to show how soft and non-sticky it is)

Knead atta with salt and little water to a medium soft dough. Keep aside. 

Wash paneer well, grate it, and squeeze out the water completely using your hand. Wash broccoli and grate it. Boil potatoes, peel the skin and mash it well without any lumps. Grind coriander leaves and green chillies coarsely without adding water. Mix all ingredients alongwith ajwain(omam), chilli powder, garam masala and salt. Your stuffing is ready now.

Take medium -sized balls from the dough, shape it to a cup and fill it with stuffing and close it from the sides. OR you can also roll the dough to small puris, fill the stuffing in the centre and close it from the sides.

Dust the balls with wheat flour, and roll it out gently.

Heat a tawa, place the rolled paratha, allow to cook on one side, and when the colour changes, flip it to the other side. Spread some ghee on each side, flip and cook till done.

Serve hot with curd topped with chaat masala, roasted jeera powder and chilli powder OR tomato sauce OR tomato ketchup OR pickle OR any side dish of your choice.

Thursday, August 10, 2017

MUDAKATHAN DOSAI RECIPE / MUDAKATHAN KEERAI DOSAI RECIPE / BALLOON VINE DOSA RECIPE

How to make mudakathan dosai, How to make baloon vine dosa, How to make mudakathan keerai dosai
Mudakkathan keerai (Balloon vine) is known for treating joint pains and cramps. This is also beneficial for arthritis, coughs and colds, menstrual cramps etc. These leaves can easily be grown in homes. ,Mudakku aruththan, in Tamil is pain reliever; pain in joints(mudakku, a type of arthritis) reliever(aruththaan) and hence the name. Recently when I went to Chettipunyam, I saw fresh leaves and bought this keerai in bunches. I made thogayal, chutney, powder and also made dosas. I also dried some leaves and powdered it. This powder can also be used while making dosas. This recipe is an easy method of making Mudakkathan dosai.
How to make mudakathan dosai, How to make baloon vine dosa, How to make mudakathan keerai dosai
INGREDIENTS:

Idli-Dosa Batter - 3 cups
Mudakathan keerai (Balloon Vine) - 2 fistfuls
Green chilies - 1 (optional)
Salt - a generous pinch (only for leaves)
Oil - to drizzle
How to make mudakathan dosai, How to make baloon vine dosa, How to make mudakathan keerai dosai
METHOD:

Wash mudakathan keerai well and take out the leaves. Discard the stems.

Grind the leaves alongwith little salt in a mixie to a smooth paste. (Green chillies can also be added. But I did not use). Add very little water if necessary. As the dosa batter has salt in it, add very little salt , only for leaves.

Add the ground paste to idli/dosa batter and mix well to get a dosa batter consistency.

Heat a dosa tawa, pour a ladle of batter in the centre and spread to a circle. Drizzle oil on sides. Once cooked, flip it to the other side and cook until crisp. Serve hot with sambar or molagapodi or any chutney of your choice.

NOTE: Do not preserve the batter in fridge after mixing the mudakkathan paste.

Wednesday, August 9, 2017

DOUBLE BEANS KARA KUZHAMBU / KARA KUZHAMBU RECIPE / FRESH DOUBLE BEANS KARA KUZHAMBU RECIPE


Kara kuzhambu is an aromatic, spicy and tasty kuzhambu. There are many variations, but this is an easy to make kara kuzhambu. Though it is made with shallots and garlic, mine is a No onion No garlic version. Those who use onion and garlic in their food can use it. Another version of vegetable kara kuzhambu can be seen here. 

INGREDIENTS:

Fresh double beans - 1 cup
Tamarind - amla sized
Coriander powder- 2 tsp.
Turmeric powder - a pinch
Chilli powder - 1/2 tsp.
Salt - to taste
Oil - 2 tsp.

To fry and grind :
Oil - 1 tsp.

Fennel seeds (Saunf) - 1/2 tsp.
Dry red chillies - 2
Black pepper - 1/8 tsp.
Poppy seeds - 1/4 tsp. (dry roast first)
Fenugreek seeds - 1/8 tsp.

Tomato - 1
Sambar powder - 1 tsp.

Scraped coconut - 1/4 cup

To temper:
Gingelly oil - 1 tsp.
Mustard seeds - 1/2 tsp.
Curry leaves - 2 sprigs
Hing - a generous pinch

METHOD:

Cook fresh double beans with little salt and water until soft.

Soak tamarind in a cup of water and extract pulp.

In a kadai, heat a spoon of oil and fry the items given in 'to grind', in the given order, and grind to a paste. Keep aside.

In the same kadai, add a spoon of gingelly oil and temper with the given ingredients. Add turmeric, chilli and coriander powders give a quick saute without burning and add the tamarind extract and salt. Allow it to boil until the raw smell diffuses. Now add the cooked double beans and ground paste. Mix well, add water to get the desired consistency and allow it to boil until thick. Switch off the stove, add a spoon of gingelly oil to the kuzhambu and mix well. Double beans kara kuzhambu is ready. Tastes best when mixed with hot rice and a dollop of ghee. It can also be served with idli and dosa.
   

NOTE: If you do not like saunf taste, garam masala can be used.

Wednesday, August 2, 2017

BLACK CHANA KOSUMALLI RECIPE / BLACK CHANA SALAD RECIPE / KONDAKKADALAI KOSUMALLI RECIPE / BLACK CHICKPEA SALAD RECIPE


Black chana , kondakkadalai in Tamil, is extremely beneficial for health with high fiber and lower glycemic index. It is an extremely versatile legume, and can be used in Indian dishes like kuzhambu, curries, salads, soups, sundal or even as a quick snack. 

Mini sized black chickpea is available in stores (Not the regular sized kondakadalai/black channa). These are easy to bite especially in salads. Any vegetable like cucumber, raw mango, onion, tomato etc.can be used. 

INGREDIENTS:

Mini sized black chickpea - 1 cup
Finely chopped carrot - 1/2 cup
Fresh grated coconut - 2 tablespoons
Grated ginger - 1/4 tsp.
Black pepper powder - a generous pinch
Lime juice - 2 tsp.
Salt - to taste
Extra virgin olive oil - 1  tsp
Finely chopped coriander leaves - 1 tsp.

METHOD:

Pressure cook mini chickpeas along with salt until soft. When done, drain water completely and transfer to a bowl. Add all other ingredients, mix well. Garnish with chopped coriander leaves and serve. 

Monday, July 31, 2017

MIXED VEGETABLE SABJI / MIXED VEGETABLE BHAJI / MIXED VEGETABLE SABJI RECIPE / MIXED VEGETABLE BHAJI RECIPE



There are so many variations in making mixed vegetable sabji /bhaji. This is a simple home style North Indian dry curry. There is no hard and fast rules for the vegetable varieties. Any veggies which suits your taste, and availability can be used.  This is a no onion no garlic dry curry. Onions can also be aded.

INGREDIENTS:

Mixed vegetables - 3 cups
(I used cauliflower, capsicum and shelled peas)
Tomato -1
Cumin seeds - 1/2 tsp.
Bay leaves - 1
Turmeric powder - 1/4 tsp.
Grated ginger- 1/4 tsp
Green chilly - 1 (finely chopped)
Kashmiri chilli powder - 1/4 tsp.
Black pepper powder- 1/4 tsp.
Dhania powder - 1 tablespoon
Garam masala - 1 tsp.
Amchur - 1/2 tsp.
Hing - a pinch
Oil - 1 tablespoon
Salt - to taste
Chopped coriander leaves - 1 tablespoon

METHOD:

Cut cauliflower into florets, wash well and soak in water along with salt for 15 minutes. After de-worming wash the florets again. Half boil the florets along-with salt. Drain and keep aside. Chop tomatoes roughly and dice capsicum.

Heat oil in a wok, temper with cumin seeds, bay leaves, hing and turmeric powder. Add finely chopped green chilli, grated ginger, capsicum and tomatoes. Saute on high flame 
for a couple of minutes. Add shelled peas, half boiled cauliflower, chilli powder, dhania powder, salt. Sprinkle water and cook covered in medium heat until done. Take off the lid and add black pepper powder, garam masala and amchur powder. Mix gently and saute for a couple of minutes. Turn off the heat. Add finely chopped coriander leaves. Serve hot with phulkas, pooris, rotis and theplas. Can also be had as a side dish for south-indian meals.

Wednesday, July 19, 2017

MATAR KARANJI / SPICY MATAR KARANJI / MATAR GUJIYA / SPICY MATAR GUJIYA

HOW TO MAKE MATAR KARANJI, HOW TO MAKE SPICY MUTTER KARANJI
Karanji / Gujiya is a traditional sweet made during festivals. Spicy mutter karanji is a crispy and spicy snack stuffed with fresh peas and a variant of the conventional sweet Karanji.

INGREDIENTS FOR THE DOUGH:
Maida - 1 cup
Semolina - 1 tsp.
Cornflour - 1 tablespoon
Ajwain - 1/2 tsp.
Salt - 1/4 tsp.

Melted warm butter / ghee - 1 tablespoon
Water - approx. 1/3 cup or as required

FOR FILLING:
Fresh shelled green peas - 2 cups
Ginger grated - 1 tsp.
Cumin powder - 1/2 tsp.
Coriander powder - 1 tsp.
Chilli powder - 2 tsp.
Garam masala - 1 tsp.
Green chillies - 2
Juice from one key lime
Salt - to taste

Oil - to deep fry

HOW TO MAKE MATAR KARANJI, HOW TO MAKE SPICY MUTTER KARANJI
METHOD:

In a wide mixing bowl, add the ingredients for dough except water and ghee. Melt ghee and pour warm ghee in the flour and mix well. It will become like bread crumb texture. Now add water little by little and knead the dough. Dough should be stiff. I used 1/3 cup of water. Once the dough is semi-soft, cover it with a damp muslin cloth and set it aside for at least half an hour.

Meanwhile, cook peas in water alongwith salt. Drain the water completely and mash cooked peas slightly. Add all other ingredients given for filling and mix well. Filling is ready. Keep aside. (If using onions, chopped onions can also be added ).

HOW TO MAKE MATAR KARANJI, HOW TO MAKE SPICY MUTTER KARANJI
Now divide the dough into small equal portions and shape into balls. Take a ball, slightly dust with flour and using a rolling pin roll out each ball into a circle, put a small portion of the filling in middle, fold to make a semi circle and press the edges to seal it well. You can also make a thin solution of flour and water and apply it with a finger tip all over the edge to seal it. Cut the edge of Gujiya to give a shape by pressing with a fork or gujiya cutting spoon. I used the spoon to get curved edges. You can also use a somasi / karanji mould.
HOW TO MAKE MATAR KARANJI, HOW TO MAKE SPICY MUTTER KARANJI
Heat oil in a kadai, slide the karanjis gently and fry them in batches on medium heat until they are golden brown and crispy.

Drain on a kitchen tissue. Serve hot with green chutney and sweet chutney or ketchup.

NOTE: Cover the dough with a damp muslin cloth to prevent it from drying.
Do not over fill the stuffing.
Seal the karanjis well, else the stuffing will spread in oil and you will end up in a mess.

Tuesday, May 2, 2017

OATS ADAI

How to make oats adai

INGREDIENTS:

Tur dhal, Moong dhal, Gram dhal - 1/4 cup each
Oats - 1/2 cup
Thick poha - 1/2 cup
Green chillies - 2 or 3
Dry red chillies - 2 or 3
Chopped curry leaves - few
Salt - to taste

How to make  oats adai

METHOD:

Dry roast aval & oats until you get an aroma. Coarsely powder  in a mixie. Soak  dhals and chillies for 2 hours. Using very little water, grind dhals to a coarse consistency. Add powdered oats and aval, and grind again to a medium thick batter. Add water if necessary. Add chopped curry leaves and mix it well. 

Heat a tawa, pour a ladle of batter, spread the batter, drizzle oil on sides and cook until both sides are crisp and golden brown. Serve hot with avial, avakkai and dosai milagai podi.

Friday, April 28, 2017

SIRUKEERAI MOR KOOTU / MOR KOOTU / AMARANTH IN YOGHURT SAUCE

How to make keerai mor kootu, How to make mor kootu

Mor kootu is a healthy, yoghurt based side dish served as an accompaniment in a South Indian thali. 

INGREDIENTS:

Sirukeerai (tropical amaranth) - 1 bunch
Thick curd - 1 cup
Cumin seeds - 1 tsp.
Dry red chillies - 2 

Green chilly - 1
Soaked raw rice - 1/4 tsp.
Hing - 1/4 tsp.
Grated coconut - 4 tablespoons
Turmeric powder - a pinch
Sugar - a pinch
Salt - to taste

To temper:
Coconut oil - 1 tsp.
Mustard seeds - 1/4 tsp.
Curry leaves - a sprig

METHOD:

Whisk thick curd (do not add water), keep aside. Grind red & green chillies, soaked rice, cumin seeds and coconut to a fine paste.

Wash amaranth well, take out the leaves and chop finely. Cook alongwith turmeric, hing, sugar and salt, mash well. Add the ground paste, and allow it to boil until raw smell diffuses. Now add, whisked curd, mix well, cook for half a minute and switch off the stove. Temper with the given ingredients. Flavourful sirukeerai morkoottu is ready. Best with south indian thali. Can also be mixed with rice. Goes well as a side dish for adai, dosai, chappati and poori.

NOTE: Any vegetable, spinach varieties can be substituted for sirukeerai. 

Tuesday, April 25, 2017

FRESH TURMERIC GINGER PICKLE / INSTANT TURMERIC GINGER PICKLE / PASUM MANJAL INJI OORUGAI / KACHCHI HALDI ADRAK KA ACHAR

How to make fresh turmeric pickle, How to make fresh turmeric ginger pickle

Raw turmeric is known for its anti-inflammatory and anti-oxidant benefits. It is beneficial in preventing cancer.

INGREDIENTS:

Chopped fresh, raw turmeric - 1/2 cup
Chopped ginger - 1/2 cup
Red chilli powder - 1 tsp.
Salt - to taste
Gingelly oil - 1/4 cup
Mustard seeds - 1/4 tsp.
Hing - 1/4 tsp
Lemon Juice - 4 tablespoons 

How to make fresh turmeric pickle, How to make fresh turmeric ginger pickle

METHOD:

Wash turmeric and ginger well, pat it dry. Peel the skin and chop finely. Transfer it to a bowl, add salt, chilli powder and mix well. Marinate for half an hour. Heat oil, add mustard seeds and when it splutters, add hing and turmeric ginger mixture. Saute for a minute. When warm add lemon juice, mix well.  Store in a sterile jar.

Thursday, April 20, 2017

KADAI VEGETABLE / MIXED VEGETABLE KADAI CURRY / PUNJABI KADAI VEGETABLE

Mixed vegetable kadai curry, How to make kadai vegetable without onion and garlic,

Kadai Vegetable is a combination mixed vegetables cooked with freshly ground spices which gives a nice aroma to the recipe. This is a perfect side dish for roti, naan and pulao. 

Recently, my sister made this 👆👆(Pic courtesy : My sister) and got appreciations from the family. As I do not eat onions, I just clicked the picture. 

My version of 'Kadai vegetable' 👇👇. Here's the recipe of 'Veg Kadai' sans onion and garlic. No onion no garlic? 😮 So what? Do try it 😊

INGREDIENTS:

Cubed mixed vegetables - 2 cups
(Cauliflower, french beans, carrot, capsicum, fresh green peas)
Paneer (cubed) - 1/2 cup
Tomatoes  - 2
Green chilli - 2 
Ginger - 1" piece
Turmeric powder - 1/4 tsp.
Coriander powder - 1 tablespoon
Chilli powder - 1/2 tsp.
Cumin powder - 1/4 tsp.
Punjabi garam masala - 1 tsp.
Crushed kasuri methi - 1/2 tsp.
Salt - to taste
Oil - 3 tablespoons
Butter - 1 tablespoon
Finely chopped coriander leaves - 2 tablespoons

Kadai masala:
Coriander seeds - 1 tablespoon
Dried red chillies - 2
Cloves - 2
Cardamom - 1

METHOD:

Cut capsicum and tomato into cubes, separate cauliflower into florets, cut beans and carrrot to finger long pieces. Cube paneer and immerse in hot water until use.

Dry roast and coarsely powder the items given in 'Kadai masala'. Grind ginger and green chillies coarsely without adding water. 

Heat  a teaspoon of oil in a kadai, sauté capsicum with a pinch of salt in high flame for 2 minutes, remove from pan and keep aside. (If you use onions, you can add 1 sliced onion alongwith capsicum).

Heat butter and oil in the same kadai, and add ginger-green chilli paste, and sauté until raw smell diffuses, add veggies and saute in medium heat. Add salt, turmeric, coriander, cumin and red chilli powder. Cook covered until half done. Sprinkle little water if necessary. Add cubed tomatoes and 'kadai masala', mix well and cook covered until done. Now add already sauteed capsicum, cubed paneer, punjabi garam masala, mix well. Cover the pan and cook for 2 more minutes. Add kasuri methi, chopped coriander leaves, mix and serve hot with any Indian flat bread or pulao. 

NOTE: You can add more of any spices to suit your tastebuds.  
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