Tuesday, August 16, 2011
I always look for new ideas when it comes to making of kozhambu.I keep experimenting both parupu and puli kozhambu.I am sure many would have heard about this kadalai kozhambu.It is pretty popular in southern part of India.I was wanting to try this recipe for a while and coincidentally happened to have some soaked black channa sitting in the fridge.The recipe came out really well and I am sharing it now with everyone:))...Hope you all like it!!
1) Soaked black Channa - 3/4th cup
2) Tomato roughly chopped - 1 big
3) Onion roughly chopped - 1 big
4) For tempering:
Mustard seeds - 1tsp
Hing - little
Fenugreek seeds - 1/4th tsp
Red chilly - 1 to 2
Curry leaves - few
Till(sesame)oil - 2 tblsp
5) To grind:
Coconut gratings - 1 1/2tblsp
Fennel seeds(saunf) - 1 1/2 tsp
Green chilly - 1 to 2
6) Sambar powder - 1 tblsp
7) Salt to taste
8) Tamarind extract - 1 1/2 tblsp
9) Jaggery(optional) - 1tsp
10) Coriander leaves - few
In a blender,grind the above mentioned grinding ingredients.Keep aside.
In a pot,heat oil.When hot,add the tempering ingredients one by one and saute for half a minute each.Add onions and fry till translucent.Next,add the tomatoes to the pot and saute till they are partly cooked.Now,add channa,some water to the same and cook for about 5 minutes.Add sambar powder,salt,tamarind extract and cook for 5 to 7 minutes.Lovely aroma starts to come out now!! The sambar starts to become thick(add some water if needed).Add jaggery now.Mix well.Finally,add the ground paste to the sambar and cook for 5 more minutes till everything is incorporated well with each other.Switch off the stove and garnish with coriander leaves.
Hot Kadalai kozhambu is ready!!! Serve it with hot steaming rice and papad.
Note: Can use any type of pulses like red kidney beans,black eyed beans etc.If you feel the sambar is watery then you can add either corn starch,besan or rice flour to make it thicker.
Thursday, August 11, 2011
I always loved the combination of gobi and mutter...I thought,for a change why not make pulav with it?? And to my surprise it tasted really good!!!...The warm and comforting flavor of the spices added an extra touch to the simple vegetables and so,there was this yummy pulav:))..I wanted to share this with everyone immediately...
1) Basmati rice - 1 1/4th cup
2) Cauliflower florets - 1 1/2 cups
3) Green peas - 3/4th cup
4) Finely sliced onions - 1 big
5) Bay leaf - 1 to 2
6) Shahi jeera(can also use ordinary cumin seeds) - 1
7) Green chillies slitted - 2
8) Oil - 2tblsp
9) Hing - little
10) Garam masala powder - 1 1/2tblsp
11) Kasoori methi(dry fenugreek leaves)crushed - 1tsp
12) Salt to taste
13) Water - 2 1/2 th cups
14) Fresh coriander leaves finely chopped - 1/2 cup
Utensil used - Microwave safe bowl/cooker
Wash rice and drain it.Keep it side.
In a saute pan,heat oil and fry bay leaf,hing,cumin seeds.Add onions and green chillies to the pan and saute till translucent.Now,add cauliflower florets and saute till partly tender.Next,add green peas to the same,fry for a minute or two.Now,add salt and kasoori methi,mix well.Lovely aroma fills the air,which is just heaven!!!Finally,add rice to the pan and fry for a minute or two till it absorbs all the flavor and everything is incorporated well.Switch off the stove.
Transfer the same to the microwave safe bowl.Add water to the bowl.Now,comes the flavorful part..Garam masala,mix it well with everything.Adjust salt.
Cook in microwave on high for 15 minutes(with a closed lid),stirring every 5 minutes.Finally,when last 5 minutes is left,add chopped coriander leaves to the bowl,stir carefully and cook.
That's it..Hot yummy pulav is ready!!! Serve it with raita and chips...
Note: Microwave timing may vary,cook accordingly.Can also add few mint leaves to the rice.Can cook the pulav on stove top,just adjust water accordingly.
Wednesday, August 10, 2011
As told earlier,I love to add palak in our meals...I search different ways to make such rich leafy vegetable as part of our healthy diet.I feel this palak tastes really well no matter how it is prepared,one such superb combination is with aloo..This dish can be made either as a dry subji or as a gravy...I just like this gravy style because of its rich creamy texture which becomes more yummy when aloo is combined with it..It is simply out the world!!!Give it a try once,probably you might like it:))..
1) Spinach - about 300 gms(I used 1 bag)
2) Potato cubed - 1 big
3) Tomatoes roughly chopped - 2 big
4) Onions thinly sliced lenghtwise - 1 medium size
5) Ginger garlic paste - 1tblsp
6) Cumin seeds - 1 tsp
7) Hing - little
8) Dry mango powder(aamchoor powder) - 1tblsp
9) Kasoori methi(dry fenugreek leaves)- 1 1/2tsp
10) Turmeric powder - 1/2 tsp
11) Red chilly powder - 1 1/2 tsp
12) Coriander cumin powder - 1tblsp
13) Garam masala powder - 2tsp
14) Salt to taste
15) Oil - 1 tblsp
Roughly chop spinach and microwave on high for 10 minutes with just enough water.Allow it to cool down completely.
Then,make a puree of spinach and tomatoes in a blender.Keep aside.
In a big sauce pan,heat oil.First add cumin seeds and hing.Add onions to the pan and saute till translucent.Next,add the potatoes,ginger garlic paste and saute till they are partly cooked.Now,add coriander cumin powder,turmeric powder and red chilly powder,fry for 5 minutes.Lovely aroma starts to come out and the potatoes will be almost cooked.It is time to add the puree now.Mix well.Add salt,aamchoor powder,crushed kasoori methi and garam masala powder.Mix everything really well,add little water if it needed,cook(closed with a lid) for about 7 to 9 minutes till the potatoes are tender and gravy becomes nice thick,rich and creamy.Switch off the stove.
Hot simple yet comforting aloo palak is ready!!! Serve it with rotis,chapatis..Enjoy
Monday, August 8, 2011
We are all aware that bitter gourd is really good for health.But,many do not like this vegetable because of their bitter taste.I always keep trying some new recipes with this karela.Never more than twice I repeat the same recipe:))...By one such attempt I came up with this interesting recipe.Again,there are many ways to prepare this dish,I added my own spices to it and the end result was awesome!!!My husband loved it(finally it paid off my efforts:))...Hope you all also find it interesting!!Sorry about the photography(it is not that good;))..
1) Bitter gourd/karela - 10
2) Chopped onions - 1/2 cup
3) Besan/kadalai mavu - 3/4th cup
4) Dry mango powder - 1/2 tsp
5) Ginger garlic paste - 1tsp
6) Turmeric powder - 1/2tsp
7) Coriander cumin powder - 1 1/2tsp
8) Red chilly powder to taste
9) Salt to taste
10) Jaggery - 2tsp
11) Tamarind extract - 2tblsp
12) Oil - 5 tblsp
13) Hing - little
Utensil needed - twine or simple tread.
First,scape the outer skin of the karela's(do not discard the gratings).Make a slit in the middle and remove the seeds.Wash the karela's well and then in a bowl,rub lot of salt on them and keep aside.Also put some salt on the scrapings and keep aside for 30 to 45 minutes.This will help to remove almost all the bitterness.
After the required amount of time,wash the karela's and its scrapings really well so that the salt is totally removed.Now,it is time to work on the stuffing.
In a pan,heat half of the oil.Saute onions,ginger garlic paste till translucent.Next,add the karela gratings,fry till it shrinks in quantity.Add,the besan and other spices one by one and saute for about a minute each.Then,add tamarind extract and salt.Saute for a minute or two.Finally,add the jaggery and mix really well with other ingredients,switch off the stove.The katta-metta stuffing will be kind of dry sticky paste,but will taste yummy!!! Allow it to cool down completely.
Then,fill each karela with this stuffing.Tie a twine or simple tread to each karela,so that the stuffing does not come out of it.Keep aside some of the stuffing to sprinkle over the karela's while frying.
In a big flat pan,heat the remaining oil and place the karela's carefully.Keep frying(on low-medium flame)the karela's by turning them around at regular intervals until they are totally cooked.Sprinkle the remaining stuffing over them and finally fry for about 5 minutes.Remember to remove the string/tread when cooled down a bit.
Yummy hot stuffed karela is ready!!! Serve it with hot steaming rice or rotis.
Note:Avoid jaggery when cooking for diabetic patients.
Wednesday, August 3, 2011
How yummy it tastes when we have a simple fry with comforting hot rasam rice??? It brings back my sweet memories I have with this dish...This vegetable,I feel is complex in nature and it tastes kind of rubbery...But,when few spices are added to it..It totally gives a new dimension to it and tastes amazing!!!And I think it is one of the best vegetable roasts...So,yet again I came up with this interesting recipe..Hope you all like it :)))...
1) Finely chopped dondakai - 2 cups
2) For tempering:
Mustard seed - 1tsp
Hing - little
Udad dhall - 1tsp
Peanuts - 1 1/2tblsp
Curry leaves - few
Cumin seeds - 1tsp
Oil - 2tblsp
3) For fresh Curry powder(dry roast and grind into fine powder when cold):
Coriander seeds - 11/2tsp
Red chilly - 1 to 2
Udad dhall - 1tsp
Channa dhall - 1 tsp
Hing - little
4) Turmeric powder - 1 tsp
5) Red chilly powder(optional) - 1tsp
6) Salt to taste
Keep ready the fresh curry powder.
In a big saute pan,add oil and fry all the tempering ingredients one by one(add peanuts last in order so that they do not turn dark brown in color and taste bitter).Then,add the chopped tindora to the pan and saute on high flame for about 5 to 7 minutes(make sure it does not get burnt and if it is too dry sprinkle some water).Next,add turmeric powder,red chilly powder and salt.Roast for few more minutes till dondakai shrinks and becomes crispy.Finally,add the fresh curry powder to the pan and saute on medium flame for 3 to 4 minutes till everything gets incorporated well with each other.Switch off the stove.
Tasty crispy kovakai fry is ready!!! Serve with hot ghee rasam rice and papad...
Note:This fresh curry powder can also be used to fry vegetables like brinjal,capsicum etc...
Monday, August 1, 2011
How comforting it is to have hot tea with super tasty snack on a rainy day??? This chakli is a very famous Gujrati snack.The mixture of different spices and potato makes it taste delicious and crunchy..I call it"time pass snack".I could never stop eating this katta-meetta chakli:))..Here is a reason to have a tea party at your place!!..And I am sure your guests will be asking you for the recipe..It is up to you to let out the secret ingredient..aloo :))..
1) Rice flour - 1 cup
2) Nicely mashed potato - 1/4th cup to 1/2cup(do not add more,it will change the taste)
3) Green chilly - 1 to 2
4) Ginger - 11/2tblsp
5) Salt to taste
6) Sugar(optional) - 11/2tsp
7) Lemon juice - about 2tblsp
8) Coriander cumin powder - 1tsp
9) Room temperature butter - 1tblsp
10) Hing - little
11) Oil for deep frying
Utensil used - murukku press(kozhal,get it in Indian store)
Make a smooth paste of green chilly and ginger in a blender.Mix the paste well with the above ingredients(except for the oil) and form a firm dough by adding just enough water.
Heat oil in a kadai.Divide the dough into equal sized balls and place each ball in murukku press.When oil is heated,press carefully the murukku press in small circular motion,so that you get 3 to 4 chakli's in each batch(if you feel the dough is hard to press,add little water to soften the dough,it will become easier to work with)If it is difficult and hot,you can always press these chakli's on a plastic sheet and then gently transfer it to the hot oil.Low down the flame and fry till the chakli's are nice golden brown in color.Drain them on a paper towel.Repeat the same for the remaining dough balls.
Nice and fresh karakara chakli's are ready!!! Serve it with tea,coffee.Enjoy..