Friday, March 8, 2013
Chenai Paal Kuzhambu
This recipe is something I found in a magazine.
Ingredients:
Yam - 200gms
Onion - 2 nos (medium sized)
Tomato - 2 nos (medium sized)
Cinnamon stick - 2
Ginger, garlic paste - 1 tsp
Red chilly powder - 2tsps ( This was mentioned in the recipe but I did not use this)
Green chillies - 2 nos
Mustard seeds - 1tsp
Fennel seeds - 1 tsp
Coconut milk - 1 cup (approx 150ml)
Turmeric powder - A pinch
Salt to taste
Asafoetida - A pinch
Procedure :
Cut the yam into small pieces, add turmeric powder, salt, asafoetida, red chilly powder (if needed) and pressure cook it (6-7 whistles on high flame)
Heat oil in a pan, add turmeric powder
Saute mustard seeds, fennel seeds, cinnamon sticks, green chillies, ginger garlic paste
Add salt
Add onions and fry till the color changes to pink
Add tomatoes and fry for about 5mts
Now add the cooked yam and cook till the contents get blended
Finally add the coconut milk and cook for 5mts
Chenai pal kuzhambu is ready
This can be served with steamed white rice / plain paranthas. I tried both and it tasted really yummy
Cheers
D
PEANUTS PALAAKOTTAI CURRY
I have always been fond of palakottai (jack fruit seeds) to the extent that I ve bought jack fruits in abundance for the seeds ! Either plainly roasted or mixed in sambhar / kootu, these seeds show their presence quite well.
Last week, we had bought jack fruits and I was left with some 6-7 seeds which I thought can go into making something new. That is when I got reminded of the raw peanuts (with the shell) that were lying to be noticed. So, here is a simple recipe that came out of mainly these two ingredients.
The list of items used:
Peanuts - about 20-25 (normal sized ones)
Palakottai/jack fruit seeds - 6 to 7 nos
Potato - One medium sized
Fennel seeds - One tsp
Mustard seeds - One tsp
Onions - 2 medium sized
Turmeric powder - A pinch
Salt - to taste
Refined oil - 3tsps
To grind
Roast the below ingredients in a tsp of oil and then proceed to grind.
Red chillies - Two numbers
Cloves - 2nos
Ginger - One small piece
Garlic - 4-5 numbers
Coconut scrapping - 3 tsps
pepper - 5nos
Procedure :
Boil the peanuts (about 7 whistles on high flame) and pressure cook the potato.
Heat the oil in a kadai. Add turmeric powder, and saute mustard seeds and fennel seeds. Once you hear them splutter, add the mix that has been ground. Fry this till everything blends and the raw smell vanishes.
Add onions and fry till the color turns pink.
Now add the mashed potato, palakottai (the seeds need to be split and broken with help of pin used to roll rotis), peanuts and cook for about five mts.
You can grind a handful of the boiled peanuts, keep it aside and use it to maintain the consistency of the gravy.
This gravy can be a great match for puttu. It can also be had with roti / idli/dosa.
Cheers
D
Tuesday, February 26, 2013
ALOO BABY CORN MASALA
It has been quite a long long time since we posted something here. Not that I did not try anything new. But just that, I either forgot to update it here or I forgot that I created a blog for this ! :)
Anyway, this post is about a curry I made out of aloo and baby corn yesterday evening. Like many other occasions, I added my own ingredients and it was a surprise when the curry came out really yummy. So I am sharing it here.
Ingredients:
Baby corn - 200 gms
Potatoes - 2 numbers (medium sized)
Onions - 2 numbers (medium sized)
Chilly - 1 Number
Garlic - 6-7 pieces
Ginger - a big grape size
Pepper powder - 1 tsp
Aloo chaat masala - 1 tsp
Mustard seeds - 1 tsp
Curry leaves
Refined oil - 4 tsps
Soy sauce - 2 tsps
Turmeric powder - a pinch
Salt to taste
Step 1 : Pressure cook the potatoes for about 5mts in high flame (nearly 7-8 whistles)
Step 2 : In a kadai, put oil, add turmeric powder and then saute mustard seeds, grated ginger and garlic,chilly(slit) and curry leaves
Step 3 : Add the onions and baby corn to this and fry till it gets brown
Step 4 : Add the steamed potatoes, add salt and fry for about 5mts
Step 5 : Now add pepper powder, chaat masala powder, and the soy sauce and fry
Step 6 : Add a little water to this, close the kadai with a lid and let it on low flame until the water gets blended with the other contents to make a thick gravy.
This can be served with rotis/paranthas/rice
Cheers
D
Monday, August 8, 2011
MULI PARATHA
Paratha is a common dish in North India esp. in the state of Punjab. People
generally make variations in a normal paratha by adding vegetables such as
Potato, Cauliflower and Paneer(a variety of Indian cheese) etc. Since the paratha
is itself prepared in a spicy manner, the best side dish one could have along with
this would thick curd and pickle. The one made with White Radish is called Muli /
Radish paratha.
Ingredients:
White Radish – 3 or 4 (medium sized)
Coriander leaves – 1 bunch
Green Chillies – 4 or 5 (as per taste)
Garam Masala – 1 ½ tsp.
Salt – to taste
Coriander / Dhaniya powder – optional
For Paratha:
Wheat flour – 4 or 5 cups
Salt – to taste
Oil – 1 tsp.
Preparation:
Peel of the skin of radish and grate it finely(remove all the excess big lumps).
Add salt and leave it to rest for 10 mins.
Finely chop the coriander leaves and the green chillies.
Take the grated radish into balls and squeeze out the excess water from it so
that it doesn’t make the parathas moist when rolling.(Add a little extra salt since
some salt will be drained when squeezing.If u squeeze the radish separately and
then add salt,it will again leave out some more water)
Store the squeezed out water for making paratha dough.
Once all water is drained,add the masala powders,coriander leaves and green
chillies to it and mix well.
Prepare the paratha dough by slowly adding the radish water and required salt
and gently mixing it. Do not pour the whole water in one stroke,it has to go slowly
along with the stir of the flour. Add the oil at the end to take out excess dough
from hands.
Make big balls of the dough and prepare them into fine cups.
Place the radish mix inside and pack it like a small pouch(this must now look like
the ganesh chathurthi modhagam / kozhukattai) Spread it into a paratha.
Heat the pan and spread ghee to it.Gently put the paratha and heat it on both
sides by spreading ghee on top of it.
Goodness of Radish:
Radish is basically a watery vegetable and hence it can be consumed
excessively with no fear of carbs or calories. It’s a high source of Vitamin C and
Folic acid which is highly recommended for women.
So ladies,lets get ourselves some muli parathas for the evening!!!
Cheers
Vinaya
generally make variations in a normal paratha by adding vegetables such as
Potato, Cauliflower and Paneer(a variety of Indian cheese) etc. Since the paratha
is itself prepared in a spicy manner, the best side dish one could have along with
this would thick curd and pickle. The one made with White Radish is called Muli /
Radish paratha.
Ingredients:
White Radish – 3 or 4 (medium sized)
Coriander leaves – 1 bunch
Green Chillies – 4 or 5 (as per taste)
Garam Masala – 1 ½ tsp.
Salt – to taste
Coriander / Dhaniya powder – optional
For Paratha:
Wheat flour – 4 or 5 cups
Salt – to taste
Oil – 1 tsp.
Preparation:
Peel of the skin of radish and grate it finely(remove all the excess big lumps).
Add salt and leave it to rest for 10 mins.
Finely chop the coriander leaves and the green chillies.
Take the grated radish into balls and squeeze out the excess water from it so
that it doesn’t make the parathas moist when rolling.(Add a little extra salt since
some salt will be drained when squeezing.If u squeeze the radish separately and
then add salt,it will again leave out some more water)
Store the squeezed out water for making paratha dough.
Once all water is drained,add the masala powders,coriander leaves and green
chillies to it and mix well.
Prepare the paratha dough by slowly adding the radish water and required salt
and gently mixing it. Do not pour the whole water in one stroke,it has to go slowly
along with the stir of the flour. Add the oil at the end to take out excess dough
from hands.
Make big balls of the dough and prepare them into fine cups.
Place the radish mix inside and pack it like a small pouch(this must now look like
the ganesh chathurthi modhagam / kozhukattai) Spread it into a paratha.
Heat the pan and spread ghee to it.Gently put the paratha and heat it on both
sides by spreading ghee on top of it.
Goodness of Radish:
Radish is basically a watery vegetable and hence it can be consumed
excessively with no fear of carbs or calories. It’s a high source of Vitamin C and
Folic acid which is highly recommended for women.
So ladies,lets get ourselves some muli parathas for the evening!!!
Cheers
Vinaya
Sunday, August 7, 2011
ALOO CHANA
Ingredients:
Potatoes 2 nos (medium sized)
Onion - 2 nos (medium sized)
Tomato - 2 nos (medium sized)
Chana dhal - Abt 25gms
Red chillies - 2 nos (Long ones)
coriander seeds - Abt 25gms
garlic pieces - 6
Salt to taste
Refined oil to fry
Pressure-cook the potatoes, peel them and cut them into medium sized pieces
Fry the chana dhal, red chillies, coriander seeds and garlic. Grind this into a paste.
Heat a little oil, add turmeric powder, and saute cumin and mustard. Add chopped onions and tomato to this. Add salt and cook for about ten mts till the onions and tomatoes blend well.
Add the aloo to this and cook till it blends with the other ingredients
Add the grinded paste to this and cook for about ten mts till everything blends
A yummy subji is reaady for your roti !
Cheers
Dheepa
Potatoes 2 nos (medium sized)
Onion - 2 nos (medium sized)
Tomato - 2 nos (medium sized)
Chana dhal - Abt 25gms
Red chillies - 2 nos (Long ones)
coriander seeds - Abt 25gms
garlic pieces - 6
Salt to taste
Refined oil to fry
Pressure-cook the potatoes, peel them and cut them into medium sized pieces
Fry the chana dhal, red chillies, coriander seeds and garlic. Grind this into a paste.
Heat a little oil, add turmeric powder, and saute cumin and mustard. Add chopped onions and tomato to this. Add salt and cook for about ten mts till the onions and tomatoes blend well.
Add the aloo to this and cook till it blends with the other ingredients
Add the grinded paste to this and cook for about ten mts till everything blends
A yummy subji is reaady for your roti !
Cheers
Dheepa
Wednesday, August 3, 2011
SIMPLE SALTED PORI
This simple salted pori can be an excellent low calorie tea time snack.
Ingredients: Puffed rice (Quantity is as desired)
To saute: Coconut oil - 5 spoons, mustard seeds, red chillies 3numbers, Turmeric powder & salt to taste
Heat the coconut oil and let the mustard seeds and red chillies to splutter. Add little turmer powder to this.
Add the puffed rice and salt and fry it for about 7mts
Simple salted pori is now ready. Relish it with tea
Cheers
Dheepa
Ingredients: Puffed rice (Quantity is as desired)
To saute: Coconut oil - 5 spoons, mustard seeds, red chillies 3numbers, Turmeric powder & salt to taste
Heat the coconut oil and let the mustard seeds and red chillies to splutter. Add little turmer powder to this.
Add the puffed rice and salt and fry it for about 7mts
Simple salted pori is now ready. Relish it with tea
Cheers
Dheepa
PULIKAICHAL/TAMARIND PASTE/PULIOGARE MIX
Pulikaichal is the Tamizh name for the tamarind paste which is used to make puliogare (Pulikaichal mixed with white rice).
Ingredients: Tamarind (Am not sure of how many gms this will be. Make two balls of tamarind each one of a palm size. That is the quantity)
To grind- Chana dhal, Fenugreek, Coriander seeds : Each about 25gms and red chillies big ones, about 12, Fried Turmeric pieces 4-5 small pieces
Jaggery - about 10gms
Salt to taste
1. First soak the tamarind in hot water for about 30mts and then extract the juice out of it. Filter this and keep aside.
2. Heat gingely oil in a deep pan and saute Chana dhal (15gms), red chillies - 5nos, groundnut (abt ten) mustard, curry leaves (a little).
3. Add the tamarind water to this and let it boil for ten-fifteen mts. Note : keep stirring
4. Add the grinded powder to this and let it boil for about 5mts. The tamarind water would have by now become like a paste
5. Powder the jaggery and add it to the paste. Let this boil for 2mts and then switch off the flame
Cheers
Dheepa
Ingredients: Tamarind (Am not sure of how many gms this will be. Make two balls of tamarind each one of a palm size. That is the quantity)
To grind- Chana dhal, Fenugreek, Coriander seeds : Each about 25gms and red chillies big ones, about 12, Fried Turmeric pieces 4-5 small pieces
Jaggery - about 10gms
Salt to taste
1. First soak the tamarind in hot water for about 30mts and then extract the juice out of it. Filter this and keep aside.
2. Heat gingely oil in a deep pan and saute Chana dhal (15gms), red chillies - 5nos, groundnut (abt ten) mustard, curry leaves (a little).
3. Add the tamarind water to this and let it boil for ten-fifteen mts. Note : keep stirring
4. Add the grinded powder to this and let it boil for about 5mts. The tamarind water would have by now become like a paste
5. Powder the jaggery and add it to the paste. Let this boil for 2mts and then switch off the flame
Cheers
Dheepa
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