Saturday, December 31, 2011

Atta Puttu



Ingredients
Atta (wheat flour) - 3 cups
Coconut - 1/2 ( grated)
Salt
Water

Utensils

Puttu Maker

Method
Dissolve about a tsp of salt in a cup of water, keep it aside.Take atta in a mixing bowl, gradually sprinkle salted water and mix, to moisten the flour.Sprinkling and mixing should be continued until atta is thoroughly moisten(or until small lumps appear).Stop sprinkling water once lumps appear. Keep this mix in refridgerator for half an hour.Take it out and run it in a mixer, to remove lumps.

Place Puttu-kudam on the stove, fill 1/2 of it with water bring it to a boil. Meanwhile fill Puttu-kutti - a handful of grated coconut, followed by 3 handful of atta, then a handful of grated coconut, repeating the same until puttu-kutti is full. Close the lid and place it over Puttu-kudam and steam on high flame for 5 minutes and then on low-flame for 5 minutes.

Healthy Tasty Atta Puttu is ready to be served with Kadala Curry/Cheruppayur Curry.





Kadala Curry (Bengal gram Curry)


Ingredients
Bengal gram(black chick pea)- 2cups
Onion - 1 no (sliced)
Green Chillies - 3 nos (slit)
Ginger - 1 inch (chopped)
Tomatoes - 2 nos(chopped)
Turmeric Powder- 1/2 tsp
Salt
Oil - 1tbsp

For Roasting
Coconut - 1/2 (grated)
Shallots - 3 sliced
Dry red chillies - 3nos
Coriander seeds - 3 tbsp
Whole Spices - Cardamom-2, Cloves-6,Cinnamon Stick-1,Aniseed-1
Black Pepper-corns - 1 tbsp

For Seasoning
Mustard seeds - 1 tsp
Dry Red Chillies -2nos
Curry leaves - 1 spring
Sliced coconut pieces - 2 tbsp
Shallots - 5 sliced
Oil - 1tbsp

Method
Wash and Soak chick peas, overnight.
Pressure cook chick peas adding turmeric powder and salt.Keep it aside. Now dry roast all the ingredients 'for roasting' in a non-stick pan.Once done, keep it aside to cool down.Grind it into a fine paste.
Heat a tbsp of oil in a kadai, saute onion,green chillies,ginger and tomatoes.Once done add ground masala paste and cooked chick peas,mix well. Add enough water,bring it to a boil. Add salt.
Seasoning:
Heat a tbsp of oil, temper with mustard seeds, dry chillies, curry leaves,coconut pieces and shallots.Pour this tadka over the curry,mix well.

Yummy Kadala Curry is now ready. Serve it hot with Puttu/Appam.

Wednesday, December 28, 2011

Coconut Chutney (2)



Ingredients

For grinding
Coconut - 1/2 (grated)
Shallots - 5 nos ( or 1/2 an onion can be used)
Dry Red Chillies - 4-5nos
Tamarind - 1 small marble sized
Salt

For Seasoning
Mustard seeds - 1tsp
Dry Red Chillies - 1or 2 nos
Curry leaves - 1 spring
Oil - 1 tbsp

Method
Burn dry red chillies on direct flame from stove or dry roast it in a non-stick pan. Grind the roasted red chillies along with other ingredients (for grinding). Add salt and enough water.
Seasoning:
Heat oil , temper with mustard chillies, dry red chillies and curry leaves.
Pour this tadka over the chutney , mix well.

Methi ka Paratha


For Methi Stuffing

Ingredients
Methi(Fenugreek) leaves - 1 large or 2 medium bunches
Onion - 1 large
Ginger-garlic paste - 1tbsp
Coriander powder - 1 tsp
Garam masala powder - 1tsp
Chilli powder- 1tsp
Turmeric powder- 1/2 tsp
Gram flour(Besan) - 2tbsp
Jeera Seeds - 1tbsp
Salt
Oil

Method
Methi leaves( tender stems can be used) are washed and chopped finely.
Heat 1 tbsp of oil in a kadai , temper with jeera seeds add finely chopped onion, saute until it turns transparent. Add ginger-garlic paste and fry for 2 minutes. Now add garam masala powder , coriander powder, chilli powder , turmeric powder and fry for a minute. Chopped methi leaves are added. Fry till methi leaves dry. Add besan fry for another 2-3 minutes. Add salt.


For Paratha Dough

Ingredients
Atta( Wheat Flour) -2 cups
Oil - 1 tbsp
Salt
Water

Method
Mix atta, oil and salt in a mixing bowl. Add water gradually and make a dough.Let it rest for 30 minutes.


Divide the paratha dough into golf-ball sized portions. Take each ball roll it into 5"circle.Place a tbsp of methi mix in the centre, seal it to form a stuffed ball. Press down gently to flatten. Roll it into Parathas and roast it on hot tawa with oil/ghee. This paratha goes well with pickle and curd.

Tuesday, December 27, 2011

Rava Kesari (Suji ka Halwa)


Ingredients
Rava - 1 cup
Sugar - 2 cups
Water - 3cups
Ghee - 3tbsp
Oil - 1 tbsp
Cardamom powder - 1/2 tsp
Cashewnuts
Raisins
Food colour(Orange) - a pinch (Optional)

Method
Dry roast rava and keep it aside. Heat 2 tbsp of ghee in a kadai fry cashewnuts & raisins. Once done,take them out of ghee.Now add 3 cups of water(to the ghee in kadai), bring it boil. Add roasted rava and stir continously. Once it thickens and separates from the kadai add sugar, 1 tbsp of ghee and 1 tbsp of oil. Stir it for around 5 minutes. Add cardamom powder and food colour, stir to mix it evenly.Now add fried cashewnuts and raisins.Mix well.
Delicious Rava Kesari is ready. Tastes yum while hot.

Monday, December 26, 2011

Coconut Chutney


Ingredients

For Grinding
Coconut - 1/2 (grated)
Roasted Chana Dal(Chutney dal) - 3tbsp
Cashewnuts - 5-6 (optional)
Jeera seeds - 1/2 tsp
Ginger - 1inch
Tamarind - 1 small marble sized
Chopped Coriander leaves - 2 tbsp
Green Chillies - 3 nos
Salt to taste

For Seasoning
Mustard seeds - 1 tsp
Dry Red Chillies - 2 nos
Curry leaves - 1 spring
Hing - a pinch (Asafoetida)
Oil


Method

Grind all the ingredients 'for grinding ' in a mixer .
Seasoning:
Heat a tbsp of oil, temper with mustard seeds, curry leaves, red chillies and hing.
Pour this tadka over chutney, mix well. Add water if required.



Yummy Chicken Roast


Ingredients
Chicken - 1kg
Onion - 3 nos (finely chopped)
Green Chillies - 2 nos
Ginger-garlic paste - 2tbsp
Tomatoes - 5 nos ( chopped)
Coriander powder - 2 tsp
Chicken masala powder - 3 tbsp
Chilli powder - 1tsp
Turmeric powder-1/2 tsp
Coriander leaves chopped
lemon - 1
Salt
Oil


Method
Marinate chicken pieces with chilli powder, turmeric powder and salt. Keep it aside ( for 30 minutes).
Heat 2 tbsp oil in a kadai. Saute Onion until it turns transparent .Add ginger-garlic paste and green chillies fry for 2 minutes . Now add coriander powder and chicken masala powder fry for a minute. Add in turmeric powder, chopped tomatoes and chicken. Mix well , cover it and cook in high flame until it boils. Now turn down to low and cook until chicken is done. Remove the lid, fry for about 2-3 minutes to achieve the required consistency. Garnish with chopped coriander leaves. Sprinkle lemon juice. Serve hot with Chappati/Naan or as a sidedish with Rice ( also try with Idli/Dosa, it tastes yum!!)

Sunday, December 25, 2011

Dal Fry Curry(Dal)

Ingredients

Tur dal - 1 cup
Onion - 1 no.
Garlic - 10 cloves
Tamarind - 1 gooseberry sized
Green chillies - 4 nos
Turmeric Powder - 1/2 tsp
Jeera seeds - 1 tbsp
Dry red chillies - 2 nos
Asafoetida - a pinch
Coriander leaves chopped
Salt
Oil


Method

Pressure cook tur dal and mash it thoroughly. Heat a tbsp of oil in a kadai add 1 tsp of jeera seeds . Add onion, saute until transparent. Add crushed garlic and slit green chilles, fry for 3 minutes. Add turmeric powder and mashed creamy dal, mix well. Now tamarind extract is added, allow the curry to boil.Add salt.
Seasoning:- Heat oil for tadka, add jeera seeds, red chillies and  a pinch of asafoetida.
Pour this tadka to the curry,mix well. Garnish with chopped coriander leaves.
Dal tastes best with Jeera rice/ Plain rice.


Idli & Sambhar



Idli

Ingredients
Parboiled rice - 2 cups
Raw rice - 1cup
Urad dal - 3/4 cup
Fenugreek seeds - 1 tsp
Salt

Method
Wash and soak parboiled rice and raw rice together in a vessel, urad dal and fenugreek seeds in another vessel for about 8 hours. Grind both the soaked items separately in a mixer/wet grinder(this ensures fine grinding). Now mix them together and add salt(batter should be thicker) leave to ferment overnight. Place a Idli maker on stove with some water. When it comes to a boil, place filled Idli trays inside the vessel, cover the lid. Cook in high flame for 5 minutes and turn down the heat to low for another 5 minutes.
Idli is ready to be served with Sambhar/Chutney.




Sambhar

Ingredients
Cooked Tur Dal - 1 cup (left over Dal Fry Curry also can be used)
Onion - 2nos sliced
Tomatoes - 2 nos (cut into chunky pieces)
Green Chillies- 3 nos
Coriander Powder - 1 1/2 tsp
Sambhar Masala - 3 tbsp (Eastern Sambhar Masala)
Turmeric Powder - 1/2 tsp
Tamarind - 1 gooseberrry sized
Coriander leaves chopped
Curry leaves - 1 spring
Mustard seeds - 1 tsp
Dry red chillies - 2
Salt
Oil

Method
Soak tamarind in a cup of warm water for about 15 minutes.
Heat a tbsp of oil in a Kadai, saute onion. Add coriander powder, Sambhar masala, turmeric powder and add mashed dal, mix well. Now add extracted tamarind and tomatoes and bring it to a boil. Add enough water to attain the required consistency. Salt is added.
Seasoning :- Heat little oil, add mustard seeds, curry leaves and dry red chilles.
Add this seasoning to the curry mix well. Garnish with chopped coriander.
Tasty Sambhar is ready to be served.

Saturday, December 24, 2011

Paniyaram

Ingredients
Idli batter (check recipe for Idli)
Onion - 2 nos finely chopped
Green chillies - 3 finely chopped
Curry leaves - 2 spring finely chopped
Grated coconut - 2tbsp
Mustard seeds - 1tsp
Urad dal - 1tsp
Oil (preferably Sesame oil)
Salt

Utensils
Paniyaram pan

Method
Heat a tablespoon of oil in a kadai, add mustard seeds, curry leaves, urad dal and onion, saute for 2-3 minutes . Now add green chillies, grated coconut and fry for another 2 minutes. Remove it from the stove. Allow to cool. Mix it in Idli batter. Add salt to taste. Mix well.
Heat paniyaram pan, add 2-3 drops of oil in each hole of the pan. Pour the batter into each hole, close the lid and cook for around 4-5 minutes. Open the lid and turn each Paniyaram with Paniyaram stick / spoon and cook for another 5 minutes.
Paniyaram is ready to be served with Coconut Chutney.

Gobi Mattar Masala


Ingredients
Cauliflower - 1 (chopped into bite-sized florets)
Frozen Green Peas - 1 cup
Onion - 2 nos (chopped)
Ginger-garlic paste - 1 tbsp
Tomatoes - 4 nos (chopped)
Chilli powder - 1tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Garam masala Powder - 1 - 1 1/2 tsp
Jeera seeds - 1 tsp
Coriander leaves chopped
Lemon - 1 (optional)
Salt
Oil - 2 tbsp

Method
Heat oil in a kadai, add jeera seeds and chopped onion. Saute onion until it turns transparent, add in ginger-garlic paste. Now add dry masala (coriander powder, garam masala, chilly powder and turmeric powder). To it add tomatoes and cauliflower, mix well add little salt and cover it with the lid. Turn down the stove to low and cook for almost 10-15 minutes (sprinkle water if needed). Mix in green peas and cover it for another 5 minutes. Add salt if needed.
Garnish with chopped coriander leaves. Squeeze lemon (optional)
Gobi Mattar Masala is ready to be served with Chappathi/Roti/Naan.

Puttu


Ingredients
Parboiled rice/ Idli rice - 3 cups
Coconut - 1/2 ( grated)
Salt
Water

Utensils
Puttu Maker
Method
Wash and soak rice in boiling water for 4 hours. Again wash and drain out water, spread it on a cotton cloth to remove water thoroughly. Once ready, grind it in a mixer grinder. Meanwhile mix salt in water and sprinkle it on the rice powder (this moistens the powder). Keep on sprinkling till small lumps are formed. Now run it in a mixer to remove that lumps.
Place Puttu-kudam on the stove, fill 1/2 of it with water bring it to a boil. Meanwhile fill Puttu-kutti - a handful of grated coconut, followed by 3 handful of rice powder, then a handful of grated coconut, repeating the same until puttu-kutti is full. Close the lid and place it over Puttu-kudam and steam on high flame for 5 minutes and then on low-flame for 5 minutes.
Puttu is ready to be served with Kadala (Bengal Gram) Curry/Cheruppayur (Green Gram) Curry.