Happy Ganesh Chaturthi to all my blog readers / subscribers / followers / friends !!!!
Homemade dishes are Unniyappam (Godu appo), Mysore Pak, Ronti (Tukdi), Tamil style Mani Kozhukattai and Puran poli.
Sep 19, 2012
Ammini Kozhukattai / Mani Kozhukattai
Ammini Kozhukattai / Mani Kozhukattai
Tamil style kozhukattais with seasoning and easy preparation too !!
Makes: 20
Serves: 2 - 3
Ingredients
1 cup / 200 ml (Indian standard measuring cup of 200 ml / 8 oz capacity) Nirapara / Double Horse Appam flour (rice flour) or any very good quality rice flour or any other idiyappam flour
1 1/2 cup water / 300 ml (Indian standard measuring cup of 200 ml / 8 oz capacity)
¾ teaspoon salt (or to taste)
1 teaspoon ghee
Extra 2 teaspoon oil (for final preparation)
Method
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 and water well blended. Switch off the heat. Mix all the ingredients thoroughly and cover with a tight lid. Keep aside for 10 minutes.
Transfer this rice flour mixture to another wide bowl, knead again on a moderate heat 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 20 portions and make round balls (small lemon sized balls). Apply 1 teaspoon oil on both the palms and make round balls.
Final steaming:
In a flat bowl (or in a steamer bowl) grease 1 teaspoon oil. Arrange ammini kozhukattais carefully and steam in a steamer / pedavan / pressure cooker ( without weight ) for 15 minutes on medium heat or until done and soft.
For seasoning:
1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera seeds (cumin seeds)
1/2 teaspoon urad dal
1 dried red chilli, halved
1 spring curry leaves ( Or 6 nos)
2 tablespoon grated coconut
For seasoning:
Heat oil in a pan. Add mustard seeds. When they crackle, add jeera, halved red chilli, curry leaves and urad dal. Saute for 2 minutes or until fragrant and crisp. Add grated coconut and stir well for 1 minute.
Pour the seasoning over Ammini Kozhukattai / Mani Kozhukattai. Serve hot or warm.
Sep 18, 2012
Aloogadde Palya
Masala dosa with Aloogadde palya, Coconut chutney and Sambar
Aloo Gadde Palya
A delicious dish made of boiled potatoes. Best with masala dosa filling / puri or chapatti !! Aloogadde palya is thick in consistency.
Serves: 4
Ingredients
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
Method
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
Kanjiyum Payarum
Kanjiyum Payarum
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- 3
1 cup / 200 ml Kerala brown rice (Indian standard measuring cup of 200 ml / 8 oz capacity)
Water – 4 cup / 800 ml
Method
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.
Cherupayar Thoran
A tasty side dish with Kanji (pejje / rice porridge / puttu / rice… A delicious dish in Kerala cuisine !!!
Serves: 3 - 4
Ingredients
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)
For cherupayar:
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)
Method
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
Ingredients
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 )
Method
Make a thick paste of above ingredients in a mixer. Do not add water while making chutney / chammanthi. Serve with Rice / Kanji ( Pejje ).
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