1/2 teaspoon cardamom powder
Sep 25, 2012
1/2 teaspoon cardamom powder
Sep 23, 2012
Sep 22, 2012
Sep 21, 2012
Sep 20, 2012
Sep 19, 2012
A very popular dish in North Indian cuisine. Delicious with batura / puri / rotis !!!!
Serves: 3 – 4
1 cup (200 ml / 8 oz – Indian standard measuring cup) chana (white chick peas / Kabuli chana)
2 ½ cups water (500 ml)
3 tea bags
2 cinnamon sticks
1 teaspoon salt
Wash and soak Kabuli channa / white channa for 6-8 hours (or overnight) in 2 1/2 cups water (500 ml). Add salt, cardamom, cinnamon, cloves and gently keep tea bags ( to get black color for chana- optional) and pressure cook (pressure cook along with soaked water – Final water level should be 1 – inch above channa / chickpeas) for 30 minutes ( reduce heat from high to medium after 3rd whistle (3 quick whistles) and cook for 25 minutes ). Allow to cool naturally. Open the lid and remove tea bags, cinnamon, cloves and cardamom. Reserve ½ cup (75 – 100 ml) stock for later use.
1 tablespoon oil
1 onion, very finely sliced
2 tablespoon ginger – garlic paste
¾ teaspoon red chilli powder
1 ½ teaspoon coriander powder
½ teaspoon turmeric powder
Boiled chana along with reserved stock
¾ to 1 teaspoon dried mango powder (amchur powder) or 50 ml (3 tablespoon) tamarind juice or ¾ teaspoon diluted in 3 tablespoon water (50 ml) or soak small lemon sized tamarind in half cup water and extract 50 ml tamarind extract – do not add tomato puree
1 teaspoon rice flour and 2 tablespoon water
Extra salt to taste
2 teaspoon chopped coriander leaves
Dilute rice flour and 2 tablespoon water in a small bowl or in a katori and make a smooth solution. Adding rice flour will make a thick and creamy gravy.
Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water and keep aside (spice mix).
Heat oil in a wide pan. Add onion and fry until golden color on a medium heat.
Add ginger – garlic paste and stir well on a low heat for 2 – 3 minutes until the raw smell goes.
Add diluted spice mix and stir well for 2- 3 minutes until the raw smell goes and well combined with other ingredients.
Add boiled chana (along with the stock - may be ½ cup (75 – 100 ml), amchur powder / tamarind juice / extract , diluted rice flour and salt to taste (If adding amchur powder, add extra 50 - 75 ml water. Not more than 1/2 cup / 100 ml. It won’t be delicious if the gravy is too thin). Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 12 – 15 minutes until the gravy thickens / well coated on chole. Sprinkle chopped coriander leaves, decorate with onion rings / lemon wedges when serving with batura / puri / rotis.
Whole wheat ( atta ) flour Batura
Makes: 14 - 16
1 ½ cup / 300 ml whole wheat ( atta ) (Please measure in Indian standard measuring cup of 200 ml / 8 oz capacity)
90 ml curd
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon oil
Extra 50 ml - 75 ml water
Oil for deep frying ( approximately 300 ml oil )
In a wide bowl, mix sugar, salt, oil and curd. Add flour into it. Mix well until it forms like bread crumbs. First start with ¼ cup water and make a soft dough. Add extra 1 – 2 tablespoon water if required to make a soft dough.
Keep aside, covered for 2 hours ( recommending to keep in a Tupperware container / box ). Or Cover with a soft wet towel over the dough.
Knead the batura dough again and divide into 14 – 16 portions. Flatten them to make rounds ( just like puri) with the help of little dry flour.
In a kadai, heat oil. Reduce heat to medium (please wait for 1 minute. Otherwise batura will get brown color immediately) and fry batura one at a time till it puffs up. Turn over till both sides are golden color. Drain on paper towels and serve with khatta chana / chhole or any gravy dishes of your choice.
Sep 18, 2012
Aloo Gadde Palya
A delicious dish made of boiled potatoes. Best with masala dosa filling / puri or chapatti !! Aloogadde palya is thick in consistency.
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon urad dal
2 teaspoon channa dal (Bengal gram dal)
1 onion, finely sliced
6 nos curry leaves
2 tablespoon chopped coriander leaves
1 – inch piece ginger, finely chopped
6 cloves garlic, finely chopped
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
4 potatoes ( boiled with a little turmeric powder and salt, peel off the skin mash gently)
½ teaspoon salt (or to taste)
1 teaspoon chopped coriander leaves
Heat oil in a kadai ( deep pan ). Add mustard seeds. When they start splutter, add urad dal and channa dal. Fry for 2 – 3 minute until fragrant.
Add onion and fry until golden color. Add curry leaves, chopped coriander leaves, ginger and garlic and fry fry until light golden color.
Add turmeric powder, red chilli powder and coriander powder. Stir on a low heat for 1 – 2 minutes.
Add mashed potatoes and salt to taste. Mix all the ingredients well. Do not add water for cooking. Cover with a lid and cook on a low heat for 8 - 10 minutes or until all the ingredients well coated on potatoes. Sprinkle chopped coriander leaves. Serve with masala dosa (or filling for dosa) / puri / chapati …
Sep 17, 2012
Kanji is a famous , all time favourite porridge of Kerala. It’s made from Brown rice , contains carbohydrates which gives instant energy . Kanji goes well with Cherupayar/ pickle / pappadam ( chuttapappadam / roasted is better/ ) and a dash of Ghee. 1 serving bowl kanji with 1/4 teaspoon salt is also very tasty (or uppitta kanjivellam).
You can give it for infants also. For infants, you can make Kanji with milk and sugar. Easy for digestion and no side effects. A variation of this is called Paal – Kanji ( Paal- Milk ) in which the base is water , but a cup of milk is added and brought to boil. With sugar added to taste, this Paal Kani is liked / good for kids as well as senior citizens. Kanji is Paejje in Konkani cuisine. We can prepare Kanji with normal rice also (plain white rice / basmati rice / silky raw rice. But the traditional preparation is with Kerala brown rice.. Then it'll be really nice and we'll get the real taste like our Amma / Ammachi's preparation. No question of availability of Kerala brown rice. It's available all parts of the world. Now a days Indian food items / Kerala specials like kudampuli, chena, coconut grater, appam podi, vaalan puli, palada mix, paayasam mix ... availble everywhere.
Serves: 2- 3Ingredients
1 cup / 200 ml Kerala brown rice (Indian standard measuring cup of 200 ml / 8 oz capacity)
Water – 4 cup / 800 ml
Wash and clean rice. Add 1 cup Kerala brown rice and 4 cups water in the pressure cooker and soak for half an hour (if we soak rice for half an hour, then it will cook very fast). Pressure Cook for 30 minutes (reduce the heat from high after 3 quick whistles and cook on a medium heat for 25 minutes. Do not open the pressure cooker lid immeditelly. Allow the cooker to cool naturally. Serve with Cherupayar thoran / pickle / pappadam . Hot Kanji is very good for winter and rainy days.
A tasty side dish with Kanji (pejje / rice porridge / puttu / rice… A delicious dish in Kerala cuisine !!!
Serves: 3 - 4
For coconut mixture (thenga thirummiyathu):
3 tablespoon (45 – 50 g) grated coconut (or 3 – 5 tablespoons)
6 garlic cloves, chopped and crushed
3/4 teaspoon red chilli powder
¼ teaspoon turmeric powder
Mix all the ingredients well and keep aside (Do not mix it with water)
1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) cherupayar (green gram / moogu)
Wash and soak cherupayar in 2 cups water (400 ml) ml water for 6 hours ( or overnight ). Transfer soaked cherupayar (along with its soaked water) into a pressure cooker (final water level after soaking of the cherupayar should be 1/2 - inch above cherupayar. No need to add more water like 1 – inch above. Cherupayar will cook immediately). Close the pressure cooker lid and cook on high heat for 3 whistles (3 quick whistles) or until done / soft. More than 3 whistle will overcook cherupayar. Switch off the heat. Allow the cooker to cool naturally. Open the lid. Boiled cherupayar will be thick in consistency.
Other ingredients for seasoning:
2 teaspoon oil
1 teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
¼ teaspoon urad dal
Boiled cherupayar (green gram / moong)
Grated coconut mixture
¾ teaspoon salt (or to taste)
Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and urad dal. Saute on a low heat for 1 minute.
Add boiled cherupayar, grated coconut mixture and adjust salt to taste. Do not add water when cooking. Cover with a tight lid and cook on a low heat for 10 – 12 minutes or until done / well combined with coconut mixture /fragrant. Serve as a side dish with rice / kanji or main dish with puttu..
Special Chammanthi (Chutney / Thambeli) for Kanji (Paejje / Rice porridge)
3/4 teaspoon red chilli powder or 3 dried red chillies
4 shallots / chuvannuli / small onion, chopped
1 tablespoon chopped coriander leaves
1/2 teaspoon thick tamarind paste
1/2 teaspoon salt (or to taste)
1 tablespoon water
Mango Chutney ( Maanga Chammanthi )
Serves: 2 - 3
75 g / 6 - 7 tablespoon grated coconut
Half of medium size raw mango or 3 slices, cut into thin slices
3 - 4 shallot ( chuvannulli / piyyavu )
6 dried red chillies
3/4 teaspoon salt ( or to taste )
Make a thick paste of above ingredients in a mixer. Do not add water while making chutney / chammanthi. Serve with Rice / Kanji ( Pejje ).
Modak is a sweet dish which originated in the Indian state of Maharashtra and it is considered to be the favorite dish of Lord Ganesha. It is customary to offer twenty one or hundred and eight modaks to Lord Ganesha. You can make fried or steamed modak. Coconut - jaggery mixture is the main sweet ingredient which enhances the taste. You can also add dry fruits.
Makes: 6 - 7
Preparation Time: 30 minutes
Steaming Time: 15 minutes
Please prepare coconut filling first
For Coconut Filling:
1/2 cup ( 125 g ) grated coconut or 9 tablespoon grated coconut
1/2 cup ( 60 g ) melted jaggery or 7 - 8 tablespoon melted and sieved jaggery
1 teaspoon ghee
1 pinch cardamom powder
1 tablespoons chopped dry fruits (optional) raisins or chopped cashew nuts
For Coconut filling:
In a frying pan, heat ghee. Add melted jaggery and fry for 5 minutes on a low heat till fragrant.
Add grated coconut and mix it well. Do not cover with lid. Stir continuously and fry for 10 - 12 minutes on a low heat till the moisture content from the coconut - jaggery mixture dries up. Add cardamom powder and keep aside. Sweet filling should be dry in consistency.
In a microwave safe bowl, mix grated coconut and jaggery and microwave high on 750 w for 2 minutes. Then it will be a thick mixture without water and almost dry in texture (if a small amount of water remains from the jaggery or coconut, keep in microwave again for 1 minutes ( until the water dries up).
For Outer Covering:
I'm not recommending to use normal rice flour to make outer covering. If we use normal rice flour, it may break and won't get proper shape. One of my friend told me special rice flour for modak is available in Mumbai. Modak rice flour is not available in Chennai. Another option is to use any good quality Appam / Instant appam / idiyappam mix – Popular brands are Nirapara and Double Horse (those appam flours are in super fine flour category).
Please use same measuring cup to measure rice flour and water (1 : 1 1/2 ratio, 1 cup water : 1 1/2 cup rice flour / appam flour).
1/2 cup / 100 ml (Indian standard measuring cup of 100 ml / 4 oz capacity) Nirapara Appam flour (rice flour) or any very good quality rice flour.
1 1/2 cup water (150 ml)
1/4 teaspoon salt
1 teaspoon ghee
Extra 1 tablespoon oil
For Outer covering:
Sieve Rice flour.
In a bowl, boil water. Add 1/4 teaspoon salt and 1 teaspoon ghee. When the water starts boiling , remove the lid, reduce heat to minimum. Pour sieved rice flour evenly with one hand and simultaneously stir with a spatula with the other hand (like Upma / Uppumaav preparation). Mixing of rice flour in boiling water is very important while making dough. It should be mixed evenly (until rice flour well combined with water). Switch off the heat. Mix all the ingredients thoroughly and cover with a tight lid. Keep aside for 15 minutes.
Transfer this rice flour mixture to another wide bowl, knead again for 5 - 7 minutes on a moderate heat (sprinkle 1 teaspoon oil if required) and make an extra soft dough. Now the dough is very elastic in structure. You can fold / bind it into any form.
Divide rice dough into 6 - 7 portions and make round balls. Prepare modak immediately. Do not keep rice flour balls too long. Apply little oil on your palm.
Cut 2 banana leaves (or good quality plastic sheets or zip lock bag) into 7 – cm pieces. Grease with ¼ teaspoon oil.
Take a piece of banana leaf or a clean plastic sheet. Keep a lemon sized rice dough portion over it. Keep another piece of banana leaf or plastic sheet or zip lock bag smeared with oil (with oiled portion facing down) the dough. Press evenly to form a thin circle of rice dough (like puri) of approximately 8 - 10 cm (3.5 to 4 – inch) diameter. Carefully remove the leaf on top. Now one will see a thin circle of rice dough.
Keep 1 tablespoon coconut - jaggery mixture in the centre and bring the edges together and seal the potli (gently press the top portion, then all the pleats come together). See this photo.
Repeat this process for the remaining dough / filling. There will be slight color change in outer cover after steaming. It won't be pure white.
In a flat bowl (or in a steamer bowl) grease 1 teaspoon oil. Arrange potli modak carefully and steam in a steamer / pedavan / pressure cooker ( without weight ) for 15 minutes on medium heat or until done and soft. Serve warm with ghee.
Here's the recipe of Modak / Modakam / Kozhukattai / Kolukattai