tag:blogger.com,1999:blog-17539704407579345872024-03-14T05:12:15.183-04:00Aromatic CookingCooking the healthy way..Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.comBlogger807125tag:blogger.com,1999:blog-1753970440757934587.post-24719909440499592532017-08-16T13:42:00.000-04:002017-08-16T13:42:03.175-04:00Pusinikkai Kurma, Winter Melon ( White Pumpkin ) Kurma<div dir="ltr" style="text-align: left;" trbidi="on">
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Whenever I buy winter melon, the first dish that I would do with it is Moru Kuzhambu ( curd based gravy ) or a kootu or raitha, and the <a href="http://aromatic-cooking.blogspot.in/2015/11/pusinikkai-dosa-ash-gourd-winter-melon.html">Pusinikkai Dosa</a>. Couple of weeks back, I had to make a side dish to go with rotis and I had to do it with Winter Melon, so then I thought I could make a kurma with it. It's an easy recipe, it turned out good and went very well with the rotis..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
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<ul style="text-align: left;">
<li>Diced Pusinikkai/ Winter Melon - 3 cups</li>
<li>Onion - 2 medium, chopped</li>
<li>Tomato - 2 medium, chopped</li>
<li>Curry Leaves - 10 - 15</li>
<li>Cumin Seeds - 1/2 teaspoon</li>
<li>Chopped Coriander - 2 tablespoons to garnish</li>
</ul>
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<b><i><span style="color: #cc0000;">To Grind</span></i></b><br />
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<ul style="text-align: left;">
<li>Cinnamon - 1" piece</li>
<li>Cloves - 2</li>
<li>Coriander Seeds - 1 teaspoon</li>
<li>Cumin Seeds - 1 teaspoon</li>
<li>Dalia/ Roasted Gram Dal/ Pottu Kadalai - 1 tablespoon</li>
<li>Dried Red Chillies - 2</li>
<li>Grated Coconut - 1/4 cup</li>
<li>Garlic - 4 - 5 cloves</li>
<li>Green Chillies - 2</li>
</ul>
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Recipe adapted from <a href="http://www.spicytasty.com/veggie-entrees-sides/white-pumpkin-gravy-ash-gourd-gravy-for-rotis/">here</a><br />
<b><i><span style="color: #e69138;"><br /></span></i></b>
<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Peel, dice the pumpkin and keep. Heat some oil, add the cumin seeds, when it starts sputtering, add the curry leaves, followed by the onions and saute till it turns translucent. Add the pumpkin pieces and saute for 3 minutes, then add the tomato pieces and saute for another 3 to 4 minutes.<br />
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In the meantime, while you are sauteing the vegetables, grind together all the ingredients given under ' to grind ' into a fine paste and keep.<br />
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After sauteing the tomatoes, add the ground paste, about 1 and 1/2 cup of water, salt, mix, cover and cook for 10 to 15 minutes, till the pumpkin is cooked. Once the kurma/ curry has reached the desired thickness, add the coriander leaves and remove.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
If the final gravy is too thick then add some water, if it's watery, then cook it uncovered on high heat, till it becomes thick.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com16tag:blogger.com,1999:blog-1753970440757934587.post-9785128264637690922017-08-07T10:12:00.001-04:002017-08-07T10:12:23.601-04:00Vendakkai Dosai, Bhindi Dosa, Okra Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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It's been more than a month, something or the other kept me away from the blog and now I think, I have lost the habit of blogging. I haven't cooked anything special for the blog in the last 2 months, even today's post is something that I had made sometime back, well slowly I have to get back to the blogging routine. Today's dish is another simple and delicious dosa, Vendakkai Dosai or Bhindi or Okra Dosa. I came across this recipe in a cook book by Mrs Chandra Padmanabhan, and I was surprised at the thought that one can make dosas with lady's finger/okra. The batter needs to be fermented and the resulting dosas are soft and fluffy and nobody would be able to notice the okra in it, until you actually tell them, and they go well with a spicy chutney and sambar..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
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<ul style="text-align: left;">
<li>Idli Rice - 2 cups</li>
<li>Urad Dal/ Husked Whole Black Gram - 2 tablespoons</li>
<li>Fenugreek Seeds - 1 teaspoon</li>
<li>Diced Okra/ Vendakkai - 2 cups ( 12 long okras cut into 1/2" pieces )</li>
<li>Salt - 2 teaspoon</li>
</ul>
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Original recipe <a href="http://chefinyou.com/recipe/okra-dosa">here</a><br />
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Wash and soak the rice, urad dal and fenugreek seeds for 3 to 4 hours or even overnight. Dice the okra and keep.<br />
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Then grind together the rice and okra into a smooth paste, remove it from the blender, mix in the salt with your hands, then leave it to ferment overnight or for at least 8 hours.<br />
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Heat a dosa pan, wipe with a greased tissue, then pour a ladle of batter, spread it in a circular motion, drizzle a little oil, cover and cook. Once you see the dosa turning golden brown, flip the dosa and cook the other side for a minute, then remove and serve it warm.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
The fermented dosa batter will not rise like the regular dosa batter, but when you spread the batter on the hot dosa pan, you can see the small holes forming, this shows that the batter has fermented well.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com8tag:blogger.com,1999:blog-1753970440757934587.post-69129489636468127762017-06-29T13:25:00.000-04:002017-06-29T13:25:20.080-04:00Amaranth Leaves Chutney, Mulai Keerai Thogayal<div dir="ltr" style="text-align: left;" trbidi="on">
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Finally got to post after about 2 weeks, and today it's going to be a simple and delicious chutney using amaranth leaves, Mulai Keerai Thogayal. Till now, I have used these leaves only in a gravy and a masiyal, this is the first time I made this chutney or thogayal with it. We saute the leaves and grind them with some coconut and roasted spices, this tastes very good when mixed with some white rice and ghee..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
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<ul style="text-align: left;">
<li>Amaranth Leaves - Roughly Chopped, 3 cups packed</li>
<li>Dried Red Chilly - 1</li>
<li>Sesame Seeds - 1 teaspoon</li>
<li>Cumin Seeds - 1/2 teaspoon</li>
<li>Grated Coconut - 2 tablespoons</li>
<li>Garlic - 3 to 4</li>
<li>Green chillies - 3 small</li>
<li>Tamarind - small cherry sized ball</li>
<li>Salt to taste</li>
</ul>
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Remove the leaves, wash and roughly chop them and keep. Soak the tamarind in a little water and keep.<br />
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Heat a little oil, add the red chilly, sesame seeds and cumin seeds, at the end add the coconut, mix and remove.<br />
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Then heat a little oil, add the green chilly and garlic and roast, then add the amaranth leaves and saute for 3 to 4 minutes, till the leaves wilt and doesn't look raw.<br />
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Remove and cool it. Now grind all the roasted ingredients along with the tamarind and salt into a coarse paste and remove.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
Increase or decrease chillies according to your spice level.<br />
If amaranth leaves are not available, we can use spinach, but the texture of the chutney could be slightly different.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com6tag:blogger.com,1999:blog-1753970440757934587.post-65709943882353982622017-06-14T14:04:00.001-04:002017-06-14T14:04:53.301-04:00Tendli Bhat, Mahrashtrian Ivy Gourd Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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I have heard of this Tendli Bhat, a rice made with ivy gourd in the Mahrashtrian style, but never got a chance to try it until now. When I saw the recipe, I found that I had made an almost similar rice using cucumber as the main ingredient, <a href="http://aromatic-cooking.blogspot.in/2014/04/vellarikka-masala-bhath-cucumber-masala.html">Cucumber Masala Bhat</a>. This is a simple one pot meal with rice and ivy gourd/ kovakkai as the main ingredients and is very flavorful with the fresh masala powder made with sesame seeds and dried coconut/ copra and other spices. Serve it with some papads or chips and raitha or curd for a simple and delicious meal..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
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<ul style="text-align: left;">
<li>Basmati Rice - 1 cup</li>
<li>Sliced Ivy Gourd - 1 + 1/2 cups</li>
<li>Mustard Seeds - 1/2 teaspoon</li>
<li>Asafoetida - 1/4 teaspoon</li>
<li>Green Chilly - 1, sliced</li>
<li>Curry Leaves - 15</li>
<li>Turmeric Powder - 1/4 teaspoon</li>
<li>Red Chilly Powder - 1 teaspoon</li>
<li>Grated Coconut - 3 + 2 tablespoons</li>
<li>Chopped Coriander - 2 tablespoons</li>
<li>Salt to taste</li>
</ul>
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<b><i><span style="color: #cc0000;">To Powder</span></i></b><br />
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<ul style="text-align: left;">
<li>Copra/ Dried Coconut - 1/4 cup, grated</li>
<li>Cinnamon - 1/2" piece</li>
<li>Cloves - 2</li>
<li>Cumin Seeds - 1 teaspoon</li>
<li>Shah Jeera - 1/2 teaspoon</li>
<li>Coriander Seeds - 1 teaspoon</li>
<li>Sesame Seeds - 2 teaspoons</li>
</ul>
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Original recipe <a href="https://www.tarladalal.com/Tendli-Bhaat-Maharashtrian-Tendli-Bhaat-Ivy-Gourd-Rice-1967r">here</a><br />
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Wash and slice the ivy gourd and keep. Wash and soak the basmati rice for at least 20 minutes.<br />
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Powder together all the ingredients given under ' to powder ' and keep.<br />
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Heat a tablespoon of ghee, add the mustard seeds, once it starts sputtering, add the green chilly, curry leaves and asafoetida and mix.<br />
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Add the ivy gourd and the drained rice and saute for 2 minutes, then add the turmeric powder, chilly powder and half the ground mixture and mix for 2 more minutes.<br />
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Then add about 2 + 1/2 cups of water, salt, cover and cook, once it starts boiling, reduce the heat and cook till the rice is done and dry. Add 3 tablespoons of grated coconut, remaining ground powder, mix and cover and switch off the stove after a minute. Don't mix the rice at least for 15 to 20 minutes. Then garnish with the chopped coriander and the remaining 2 tablespoons of grated coconut and serve.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
You can use oil in the place of ghee, but ghee has its own flavor.<br />
If you don't have copra/ dried coconut, then saute the fresh grated coconut till dry and use.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com4tag:blogger.com,1999:blog-1753970440757934587.post-62448354413332003482017-06-06T12:40:00.001-04:002017-06-06T12:40:41.122-04:00Basale Soppu Koddel, Malabar Spinach Sambar<div dir="ltr" style="text-align: left;" trbidi="on">
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Every week, on alternate days, I used to get three types of leafy vegetables home delivered and I had opted for a bunch of spinach, methi and amaranth leaves. But on a couple of days, when methi was not available, they had sent me this Nela Basale Soppu ( soppu means greens in Kannada ), a local leafy vegetable. Verdolaga is the botanical name of these greens and you can check <a href="https://en.wikipedia.org/wiki/Portulaca_oleracea">here</a> to know more about the health benefits of it. The first time, I made a simple stir fry with it along with onions and tomatoes, but the second time, I tried out this Basale Soppu Koddel, a Mangalorean style sambar with them. We don't use sambar powder for this sambar, instead we make a fresh paste with coconut, chillies and other spices and we also add peanuts and small onions, This gives a nice taste to this sambar and it goes very well with white rice..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li>Tuvar Dal/ Split Pigeon Peas - 1/4 cup</li>
<li>Basale Soppu/ Malabar Spinach - 1 bunch</li>
<li>Small Onions/ Shallots - 10 - 12</li>
<li>Raw Dry Peanuts - 2 tablespoons</li>
<li>Tamarind - cherry or goose berry sized ball</li>
<li>Turmeric Powder - 1/4 teaspoon</li>
<li>Mustard Seeds - 1/2 teaspoon</li>
<li>Garlic - 3 cloves, crushed </li>
</ul>
<b><i><span style="color: #cc0000;">To Grind</span></i></b><br />
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li>Byadgi Chillies - 5</li>
<li>Urad Dal/ Husked Black Gram - 1 teaspoon</li>
<li>Cumin Seeds - 1 teaspoon</li>
<li>Fenugreek Seeds - 1/4 teaspoon</li>
<li>Grated Coconut - 1/4 cup</li>
<li>Jaggery - 1-2 teaspoons</li>
</ul>
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<div style="text-align: left;">
Original recipe <a href="https://justhomemade.net/2015/11/17/basale-soppu-koddel-mangalore-style-malabar-spinach-sambar/">here</a></div>
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Remove the rough end of the malabar spinach and chop it coarsely and keep, came to about 4 cups. Soak the tamarind in 1/2 cup warm water for at least 20 minutes, then squeeze out the juice, strain and keep, add another 1/2 cup water and do the same, so totally we'll have 1 cup of tamarind extract. Pressure cook the tuvar dal with water and turmeric powder, till it's soft and mushy.<br />
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Now heat some oil in a pressure pan, add the small onions and saute for a minute or two, then add the chopped basale soppu, peanuts, tamarind water and another 1/2 cup of water, cover and cook for 2 whistles. Let the pressure get released by itself from the cooker.<br />
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In the meantime, using a little oil, roast the urad dal, cumin seeds, fenugreek seeds and byadgi chillies till the dal turns golden. Then switch off, add the coconut and mix it in the heat of the pan. Let the mixture cool, then grind it into a smooth paste along with the jaggery and keep.<br />
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Once all the pressure is released, open the pressure pan, add the ground paste and the cooked dal , mix and cook for 10 minutes ( if too thick, add some water ).<br />
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Then heat some coconut oil in a pan, add the mustard seeds, once it starts sputtering, add the crushed garlic, saute till it turns golden, then add this to the sambar and serve.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
You can do the sambar with regular spinach too.<br />
Coconut oil gives a nice flavor to the dish, but if you don't like, then regular oil can be used.<br />
Byadgi chillies are a variety of chilly, they are less spicy but give a nice color, if you can't find them then regular chillies can be used in its place, but use just 3 or more depending on its spiciness.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com7tag:blogger.com,1999:blog-1753970440757934587.post-72040956699580808562017-06-03T10:19:00.001-04:002017-06-03T10:19:45.722-04:00Eggless Pav Buns, Pav Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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Pav Buns or Pav Bread has been on my do-list for a long time, and I don't know the reason for not baking them until now. We have Pav Bhaji for dinner, but whenever I made it, I bought the buns from the store and just made the bhaji only at home. But once I started baking my own bread at home, I wanted to make these buns also at home itself. For today's post, it's going to be Pav Buns made with plain flour or maida, but I am sure that, the next time I bake them, it'll be with whole wheat flour, but once in a while we can enjoy these soft and pillowy buns with all purpose flour..<br />
<a name='more'></a><br />
<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<br />
<ul style="text-align: left;">
<li>All Purpose Flour/ Maida - 2 cups</li>
<li>Warm Milk - 3/4 cup + 1 tablespoon</li>
<li>Instant Yeast - 2 teaspoons</li>
<li>Sugar - 1 tablespoon</li>
<li>Milk Powder - 1+1/2 tablespoon</li>
<li>Butter - 4 teaspoons</li>
<li>Salt - 3/4 teaspoon</li>
<li>Milk & Butter to brush the top of the buns</li>
</ul>
<br />
Recipe video <a href="https://www.youtube.com/watch?v=4yNXsi4hSYg">here</a><br />
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Take the milk in a bowl, add the yeast and sugar and leave it for 10 minutes till the yeast foams up. Add the all purpose flour, milk powder and salt and mix everything into a sticky mass.<br />
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Now add the 4 teaspoons of butter and knead it for about 15 minutes to get a sticky dough, apply some oil, cover and leave it to rise for an hour.<br />
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Punch down the dough, dust your hands with some flour, place the dough on a surface dusted with some flour and knead it for a minute. Then roll it out as shown in the picture, and divide into 16 portions.<br />
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Grease an 8 x 8 pan, roll the dough into smooth balls and arrange them closely as shown. Cover and let it rise for another 45 - 50 minutes. Then brush the top with a little milk and bake them in a preheated oven at 200 C for 15 to 20 minutes till the top turns golden brown in color. Remove, brush the top with some butter and let it cool.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
Oven timings vary, keep the tray in the center of the oven.<br />
Once the buns cool down, the top might look dry, but the buns will be really soft.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com6tag:blogger.com,1999:blog-1753970440757934587.post-11496611888326449162017-05-29T13:14:00.000-04:002017-05-29T13:14:11.810-04:00Quinoa Adai<div dir="ltr" style="text-align: left;" trbidi="on">
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Though I have been cooking quinoa for so many years now, I have been using it only, in the place of rice in pilafs or just cooked it as such or with some rice and used it with sambar and curries. Only now, I have started using it in dosa batter and muffins and the next in that list is this Quinoa Adai. This is not a big recipe, we make it the same way as regular adai, using quinoa in the place of rice, the adai came out well and the quinoa gave a nice taste to the it..<br />
<a name='more'></a><br />
<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<br />
<ul style="text-align: left;">
<li>Quinoa - 3/4 cup</li>
<li>Idli Rice - 1/4 cup</li>
<li>Chana Dal/ Bengal Gram - 1/2 cup</li>
<li>Tuvar Dal/ Split Pigeon Peas - 1/4 cup</li>
<li>Moong Dal/ Husked Split Green Gram - 1/4 cup</li>
<li>Urad Dal/ Husked Black Gram - 1 tablespoon</li>
<li>Dried Red Chillies - 4</li>
<li>Fennel Seeds - 3 teaspoons</li>
<li>Onion - 2 medium, chopped finely</li>
<li>Chopped Coriander - 1 cup</li>
<li>Curry Leaves - 20, roughly chopped</li>
<li>Salt to taste</li>
</ul>
<br />
<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Wash and soak the rice and quinoa together for 4 - 5 hours. Wash and soak the chana dal, tuvar dal, moong dal and urad dal together for the same time.<br />
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Grind the rice and quinoa with the red chillies into a fine mixture and remove. Next grind the soaked dals with the fennel seeds into a coarse mixture and add it to the ground quinoa.<br />
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Add the chopped onions, coriander and curry leaves, salt and mix everything together into a slightly thick batter.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-WZVZ9OMztuM/WSwfL9G9wHI/AAAAAAAATbM/DDw_N-x1FsUCzRpIjSdIjm5IALzaFDdswCLcB/s1600/rsz_3food21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="629" data-original-width="1280" height="196" src="https://1.bp.blogspot.com/-WZVZ9OMztuM/WSwfL9G9wHI/AAAAAAAATbM/DDw_N-x1FsUCzRpIjSdIjm5IALzaFDdswCLcB/s400/rsz_3food21.jpg" width="400" /></a></div>
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Heat a pan, grease it with oil, then pour a ladle of batter, spread it in a circular motion, drizzle some oil, cover and cook for a couple of minutes on medium heat, once the bottom is cooked and golden brown, flip and cook the other side till brown spots appear. Remove and serve it warm with some chutney.<br />
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<a href="https://4.bp.blogspot.com/-hS6ufPIMIFI/WSwfRkHGVZI/AAAAAAAATbQ/pkAtmNYayYISv3KjrFYtwnG-_LQpcioJQCLcB/s1600/rsz_adai11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="721" data-original-width="861" height="534" src="https://4.bp.blogspot.com/-hS6ufPIMIFI/WSwfRkHGVZI/AAAAAAAATbQ/pkAtmNYayYISv3KjrFYtwnG-_LQpcioJQCLcB/s640/rsz_adai11.jpg" width="640" /></a></div>
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
Usually adai batter is very thick, but I prefer to have a it like a thin pancake batter, so that we can spread it nicely.<br />
Can also add some grated coconut for extra taste.<br />
Adai batter is not fermented.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com5tag:blogger.com,1999:blog-1753970440757934587.post-50327624414851366592017-05-25T08:07:00.001-04:002017-05-25T08:07:07.121-04:00Sorakkai Chutney, Bottle Gourd ( Lauki ) Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-fYd0G1EqPxA/WSXL93T5hwI/AAAAAAAATZc/gTwmRAclxhQxmo2YhxImLgqEnJGUFxMrgCLcB/s1600/rsz_bottle15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="510" height="640" src="https://3.bp.blogspot.com/-fYd0G1EqPxA/WSXL93T5hwI/AAAAAAAATZc/gTwmRAclxhQxmo2YhxImLgqEnJGUFxMrgCLcB/s640/rsz_bottle15.jpg" width="510" /></a></div>
<br />
Today's post is going to be another healthy and delicious chutney with bottle gourd, Sorakkai Chutney, Bottle Gourd or Lauki Chutney. The first time I tasted it, I was even surprised to know that there was bottle gourd in the chutney, but now when I think about it, we make chutneys with almost all vegetables and greens. Though, basically this chutney is made to go with idlis and dosas, you can still have it with rotis or even have it with some plain rice..<br />
<a name='more'></a><br />
<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<br />
<ul style="text-align: left;">
<li>Chopped Bottle Gourd - 1+1/2 cups</li>
<li>Chopped Coriander - 1/2 cup</li>
<li>Curry Leaves - 1/8 cup</li>
<li>Green Chilly - 1</li>
<li>Ginger - 1" piece</li>
<li>Chana Dal/ Bengal Gram - 1 tablespoon</li>
<li>Urad Dal/ Husked Black Gram - 1 tablespoon + 1 teaspoon</li>
<li>Fenugreek Seeds - 1/4 teaspoon</li>
<li>Coriander Seeds - 1 teaspoon</li>
<li>Cumin Seeds - 1/2 teaspoon</li>
<li>Dried Red Chillies - 2</li>
<li>Turmeric Powder - 1/4 teaspoon</li>
<li>Mustard Seeds - 1/2 teaspoon</li>
<li>Tamarind - Cherry sized ball</li>
<li>Asafoetida - 1/4 teaspoon</li>
<li>Salt to taste</li>
</ul>
<br />
<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Peel and chop the bottle gourd and keep. Heat 1/4 teaspoon of oil, add the chana dal, 1 tablespoon urad dal, coriander seeds, cumin and methi seeds, dried red chillies, toast till the dals turn golden, remove and keep. Heat another 1/4 teaspoon of oil, add the green chilly, curry leaves and ginger, saute for a few minutes, remove and keep.<br />
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Now add some more oil, add the chopped bottle gourd and saute till it shrinks and looks cooked.<br />
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Add the chopped coriander and turmeric powder, mix for a minute, add the tamarind, remove and keep, let all the sauteed ingredients to cool down.<br />
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Now in a blender, first add the roasted dal mixture and blend into a coarse powder, next add the bottle gourd, green chilly, ginger and garlic, salt and grind everything.<br />
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Remove the ground chutney to a bowl, heat some oil, add the mustard seeds, 1 teaspoon urad dal, when it starts sputtering, add the asafoetida, mix and add this to the chutney, mix and serve.<br />
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<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
Don't make a smooth paste, the chutney should have a slightly coarse texture.<br />
You can also add about 2 tablespoons of fresh coconut and also a teaspoon of jaggery while grinding the chutney.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com4tag:blogger.com,1999:blog-1753970440757934587.post-17153308948974411572017-05-22T14:28:00.000-04:002017-05-22T14:28:38.127-04:00Suran Sabzi, Senai Kizhangu Curry, Yam Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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Whenever I bought Senai Kizhangu/ suran/ yam, the first dish that I made with it was always the senai kizhangu fry, and the next one would be the masiyal and sometimes I have made a gravy/ kuzhambu with it to go with rice. I have never tried making a curry with it to go with rotis, this is the first time that I tried this sabzi with suran. It's a curd/yogurt based gravy which gives the thickness and creaminess to it and it goes very well with both rotis and rice..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li>Senai Kizhangu/ Suran/ Yam - Cooked & Diced, 1 cup</li>
<li>Tomato - 1 medium</li>
<li>Ginger - 1" piece</li>
<li>Cumin Seeds - 1 teaspoon</li>
<li>Asafoetida - 1/4 teaspoon</li>
<li>Turmeric Powder - 1/4 teaspoon</li>
<li>Coriander Powder - 1 teaspoon</li>
<li>Red Chilly Powder - 1+1/2 teaspoons</li>
<li>Garam Masala - 1/2 teaspoon</li>
<li>Curd/Yogurt - 1/2 cup</li>
<li>Chopped Coriander - 2 tablespoons</li>
<li>Curry Leaves - 10</li>
</ul>
<br />
<div style="text-align: left;">
Original recipe <a href="http://nishamadhulika.com/sabzi/taridar/jimikand-recipe_-yam-recipe.html">here</a></div>
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Pressure cook, dice and keep the senai kizhangu/ suran. Grind the tomato and ginger and keep.<br />
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Heat some oil, add the cumin seeds and the asafoetida, when it starts sizzling, reduce the heat and add the turmeic powder, coriander and chilly powders, mix, then add the tomato paste.<br />
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Saute it till oil oozes out, then add the curd ( 2 tablespoons at a time ) and keep mixing till all the yogurt is mixed and oil oozes out again.<br />
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Now add the cooked suran, about 2 cups water and salt, bring it to a boil, cover and cook on medium-low heat for about 10 minutes. Add the garam masala, chopped coriander and curry leaves, mix and remove.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
If suran is not available, we can make the same gravy with potatoes.<br />
Even frozen yam can be used.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com8tag:blogger.com,1999:blog-1753970440757934587.post-11924947667351433012017-05-17T13:20:00.000-04:002017-05-17T13:20:30.607-04:00Soy Chunks Pulao, Meal Maker Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
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We like soy chunks at home, it's a good source of protein in a vegetarian diet, usually I add it to kurmas, briyani and I have also made parathas with it too. Recently I made this pulao with soy chunks, it's a simple and flavorful dish and very nutritious. Serve it along with a vegetable raitha or kurma for a complete and delicious meal..<br />
<a name='more'></a><br />
<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<br />
<ul style="text-align: left;">
<li>Basmati Rice - 1 cup</li>
<li>Soy chunks - 1 cup</li>
<li>Fresh or Frozen Green Peas - 1/2 cup</li>
<li>Green Chilly - 2</li>
<li>Ginger - 1" piece</li>
<li>Garlic - 4 - 5 cloves</li>
<li>Onion - 1 medium, sliced</li>
<li>Bay Leaf - 1</li>
<li>Cloves - 2</li>
<li>Cinnamon - 1" piece</li>
<li>Kalpasi/Dagad Phool/Black Stone Flower - small piece</li>
<li>Black Cardamom - 1</li>
<li>Mint Leaves - a handful</li>
<li>Garam Masala - 1/2 teaspoon</li>
<li>Salt to taste</li>
</ul>
<br />
<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Wash and soak the rice for about 30 minutes. Cook the soy chunks in boiling water for 3 to 4 minutes, drain, wash a couple of times in plain water, squeeze and keep. Pound together the green chillies, garlic and ginger and keep.<br />
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Heat a mixture of oil and ghee ( 4 to 5 teaspoons ), add the bay leaf, cardamom, cinnamon, cloves and kalpasi, when the spices sizzle and sputter, addd the onion and saute for 2 minutes.<br />
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Then add the ginger-garlic-chilly mixture and saute till the raw smell disappears. Add the soy chunks, mint leaves and garam masala and mix for another minute.<br />
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<div class="separator" style="clear: both; text-align: center;">
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Add the drained rice and peas and mix for 2 more minutes, then add 3 cups of water and salt. Once it starts boiling, cover and cook on medium heat till all the water is gone and the rice is cooked. Switch off the flame, cover and leave it for at least 15 minutes, then serve it with some raitha, kurma or chips on the side.<br />
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<div class="separator" style="clear: both; text-align: center;">
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<br />
<b><i><span style="color: #e69138;">Note</span></i></b><br />
After cooking, if the soy chunks are too big, then chop them and add.<br />
Kalpasi gives a nice flavor, if you can't find it, then use star anise, but the flavor of kalpasi is very good.<br />
Ghee gives a nice flavor, but if you want to avoid, then use only oil.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com2tag:blogger.com,1999:blog-1753970440757934587.post-25645387595051738152017-05-15T12:48:00.001-04:002017-05-29T13:14:37.748-04:00Eggless Quinoa Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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It's been a long time time since I had baked some muffins or cakes, in fact I have not been doing much baking because of the hot weather also, but now the temperatures have come done, so might be I'll be baking more. Coming to today's post, I have wanted to use quinoa in baking for a long time, but the first time, I had used uncooked quinoa in baking and the results were not good. After that, for some reason, didn't do it again until now, this time I used cooked quinoa in these Quinoa Muffins and they turned out good and I was very satisfied with them. I have used whole wheat flour/ atta along with the cooked quinoa, and they are not too sweet, so they are perfect for breakfast or snack. I have also added some grated carrots, golden raisins and walnuts and they tasted very good with a nutty texture from the quinoa..<br />
<a name='more'></a><br />
<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<br />
<ul style="text-align: left;">
<li>Cooked Quinoa - 3/4 cup</li>
<li>Whole Wheat Flour/ Atta - 1 cup</li>
<li>Brown Sugar - 1/2 cup</li>
<li>Grated Carrots - 1/2 cup, lightly packed</li>
<li>Golden Raisins - 2 tablespoons</li>
<li>Chopped Walnuts - 2 tablespoons</li>
<li>Oil - 1 +1/2 tablespoons and a little to grease the muffin tin</li>
<li>Curd/ Yogurt - 2 tablespoons</li>
<li>Flax Seed Powder - 1 tablespoon</li>
<li>Baking Powder - 1 teaspoon</li>
<li>Baking Soda - 1/2 teaspoon</li>
<li>Salt - 1/4 teaspoon</li>
<li>Cinnamon Powder - 1 teaspoon</li>
<li>Dry Ginger Powder - 1/2 teaspoon</li>
</ul>
<br />
Original recipe <a href="http://www.wellplated.com/carrot-quinoa-muffins/">here</a><br />
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Soak the flax seed powder in 3 tablespoons of water for about 10 minutes. Take the wheat flour, add the brown sugar, cooked quinoa, baking powder, baking soda, salt, cinnamon and dry ginger powders and mix everything well and keep.<br />
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Now take the oil, curd and soaked flax seed powder and beat them together, to this add the dry ingredients and mix everything together.<br />
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Finally add the carrots, raisins and walnuts and mix gently and keep.<br />
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Grease and layer a muffin pan, then add the prepared batter and bake at 180C for 25 mins ( till a toothpick pricked into the muffin comes out clean ) and remove. Cool and serve.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
Refer <a href="http://aromatic-cooking.blogspot.in/2013/01/how-to-cook-quinoa.html">here</a> for cooking quinoa.<br />
If you need more sweeter muffins, then increase the sugar by another 1/4 cup.<br />
They stay good for a day, but I would prefer to place them in the refrigerator, if planning to keep them for more than a day.<br />
The above quantity gives you 6 big muffins.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com4tag:blogger.com,1999:blog-1753970440757934587.post-64896498925310046052017-05-11T13:25:00.001-04:002017-05-11T13:25:46.933-04:00Methi Chaman, Fenugreek Leaves With Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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My daughter's favorite side dish for rotis is Palak Paneer and I have two versions of it on the blog. Recently I came across this dish, Methi Chaman and gave it a try, we can call the dish, a cousin to Palak Paneer. We grind and cook a mixture of fresh methi/ fenugreek leaves and spinach and add paneer at the end. This dish looks similar to Palak Paneer, but the methi gives a wonderful flavor and taste to the dish and it goes very well with rotis, naan and pilafs..<br />
<a name='more'></a><br />
<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<br />
<ul style="text-align: left;">
<li>Fresh Methi Leaves/ Fenugreek Leaves - 3 + 1/2 cups</li>
<li>Fresh Spinach - 3 + 1/2 cups, roughly chopped</li>
<li>Paneer - 200 gms, diced</li>
<li>Green Chilly - 1</li>
<li>Ginger - 1" piece</li>
<li>Cloves - 2</li>
<li>Shah Jeera/ Caraway Seeds - 1 teaspoon</li>
<li>Bay Leaf - 1</li>
<li>Turmeric Powder - 1/4 teaspoon</li>
<li>Asafoetida - 1/4 teaspoon</li>
<li>Red Chilly Powder - 1 teaspoon</li>
<li>Coriander Ppwder - 1+1/2 teaspoons </li>
<li>Cumin Powder - 1/2 teaspoon</li>
<li>Garam Masala - 1/2 teaspoon</li>
<li>Dry Ginger Powder - 1/2 teaspoon</li>
<li>Sugar - 2 teaspoons</li>
<li>Fresh Cream - 2 to 3 tablespoons </li>
<li>Chopped Coriander Leaves to Garnish</li>
<li>Salt to taste</li>
</ul>
<br />
Original recipe <a href="https://www.youtube.com/watch?v=kBRFRoXKwCc">here</a><br />
<b><i><span style="color: #e69138;"><br /></span></i></b>
<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Wash and prepare both the greens and keep. Boil enough water, add both the spinach and methi leaves, once the water starts to boil again, switch off, drain the water and cool the greens.<br />
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Grind the cooled spinach and methi leaves along with the green chilly and ginger and keep.<br />
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Heat 3 teaspoons of oil and 2 teaspoons of butter, add the cloves, bay leaf and the caraway seeds. Once the seeds start sizzling, add the ground spinach and methi paste and mix for 2 minutes.<br />
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Add the asafoetida, turmeric, chilly, coriander, cumin, dry ginger and garam masala powders along with the sugar and salt. Mix, if too thick, add a little water, cover and cook ( simmer ) for about 10 minutes.<br />
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Now add the diced paneer, about 1 cup of water ( used to rinse the blender/mixie), cover and cook for another 10 minutes.<br />
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Finally add the cream, mix, garnish with the coriander leaves and some more cream and serve.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
The sugar and cream balances the slight bitterness from the methi.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com5tag:blogger.com,1999:blog-1753970440757934587.post-7623336433252721312017-05-08T13:39:00.001-04:002017-05-08T13:39:50.246-04:00Pineapple Kesari, Pineapple Sheera<div dir="ltr" style="text-align: left;" trbidi="on">
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Kesari is a favorite at home and since we all like pineapple, we love this Pineapple Kesari very much. It's been a long time since I made it at home, and now since pineapples are in season, I made this kesari. It's a very easy dish, we can use both fresh and canned pineapple, and the pineapple flavor takes the regular kesari to the next level..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<br />
<ul style="text-align: left;">
<li>Rava/ Semolina/ Sooji - 1/2 cup</li>
<li>Chopped Pineapple - 3/4 cup</li>
<li>Sugar - 3/4 cup</li>
<li>Ghee - 4 tablespoons</li>
<li>Broken Cashews - 1 tablespoon</li>
<li>Golden Raisins - 1 tablespoon</li>
<li>Yellow Food Color - a pinch</li>
</ul>
<br />
<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Heat 1/2 tablespoon of ghee, add the cashews and raisins, roast till golden, remove and keep. Add another 1/2 tablespoon of ghee, add the rava, roast it for about 5 minutes, remove and keep.<br />
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Now heat 1 + 1/2 cup of water, add the yellow color and then the pineapple pieces, cover and cook for 5 minutes.<br />
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Then add the roasted semolina, mix, cover and cook for another 5 minutes, till the semolina is cooked. Add the sugar and mix ( if the mixture is thick, add 1/4 cup water ).<br />
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Keep mixing, till the sugar dissolves and the mixture has a porridge like consistency. Add the remaining ghee, mix, add the roasted cashews and raisins, mix and remove.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
Depending upon what you like, add fine quality or slightly coarse variety of semolina.<br />
If you like to make burfis or square pieces of the kesari, then let it become thick, put it on a greased plate, let it cool and slice out pieces.<br />
I personally prefer soft and warm kesari, so I remove it when it has a thick porridge consistency, it thickens as it cools, and depending on your preference, serve it warm or cold.<br />
Depending on the sweetness of the fruit, you can decrease the amount of sugar and if you are using canned pineapple, less sugar will be needed, because the fruit is in a sugar syrup.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com4tag:blogger.com,1999:blog-1753970440757934587.post-55652575605477892242017-05-03T13:54:00.000-04:002017-05-03T13:54:47.336-04:00Vazhaipoo Kuzhambu, Banana Flower Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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Vazhaipoo Kuzhambu, gravy with banana flower, I had seen this on a cookery show, long time back, but never got to try it, until now. I remembered the recipe very vaguely, so then I saw this recipe video and followed it. They also call this gravy as ' Saiva Meen Kuzhambu ', which means Vegetarian Fish Gravy', the reason might be that, the ingredients added and the way it's cooked is all similar to that of a Fish Gravy. The kuzhambu is tangy and spicy and goes very well with some plain white rice..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<br />
<ul style="text-align: left;">
<li>Vazhaipoo/ Banana Flower - 1 cup</li>
<li>Small Onions/ Shallots - 1/2 cup, chopped</li>
<li>Garlic - 6 cloves, sliced</li>
<li>Green Chilly - 1 slit</li>
<li>Tomato - 1 medium, chopped</li>
<li>Corn Flour - 2 teaspoons</li>
<li>Mustard Seeds - 1/2 teaspoon</li>
<li>Cumin Seeds - 1/2 teaspoon</li>
<li>Fenugreek Seeds - 1/4 teaspoon</li>
<li>Red Chilly Powder - 2 teaspoons + 1/4 teaspoon</li>
<li>Coriander Powder - 2 + 1/2 teaspoons</li>
<li>Turmeric Powder - 1/4 teaspoon</li>
<li>Cumin Powder - 1/2 teaspoon</li>
<li>Fennel Seeds Powder - 1/2 teaspoon</li>
<li>Tamarind - 1 gooseberry sized ball</li>
<li>Grated Coconut - 2 tablespoons</li>
<li>Curry Leaves - 10 - 15 </li>
<li>Salt to taste</li>
</ul>
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Original recipe <a href="https://www.youtube.com/watch?v=0MAIh6NqGvI">here</a><br />
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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I have shown you how to prepare the banana flower for cooking, once we pull open the brown layer, we'll see the tiny white bunch, remove it. Now from each one of them we have to remove the stamen, the one with a bulb like head and the onion like cover ( shown in the picture ).<br />
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Do the same with the rest, the flower gets smaller in size as we peel, once it gets too small, we need not remove the stamen or the onion stuff, and later when it becomes too small to peel and it's no longer brown in color, we just use it as such ( see on the plate).<br />
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Take 1 cup of the cleaned banana flowers, add the corn flour, 1/8 teaspoon of salt and the 1/4 teaspoon chilly powder, mix and keep it aside for 20 minutes.<br />
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Heat some oil for deep frying, add the flowers, little at a time, fry and remove.<br />
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Soak the tamarind in 3/4 cup of warm water, squeeze and strain the juice, add another 3/4 cup of water, repeat, so totally we have 1 + 1/2 cup of tamarind juice. Grind the coconut, remove and keep.<br />
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Heat some sesame oil, add the mustard seeds and cumin seeds, once it starts sputtering, add the fenugreek seeds followed by the small onions, garlic and green chilly. Saute for 2 minutes, then add the tomatoes and saute till it turns mushy.<br />
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Add the 2 teaspoons chilly powder, coriander powder, turmeric powder, cumin powder and fennel seeds powder and mix, then add the tamarind extract and salt.<br />
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Cover and cook for 15 to 20 minutes on medium low heat. Add the coconut paste and cook for another 5 minutes. Add the fried vazhaipoo, mix and cook for 2 more minutes, add the curry leaves, drizzle some sesame oil and remove.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
If you don't want to fry, then saute the vazhaipoo and add, but frying it removes the slight bitterness.<br />
Add chilly powder according to your spice level, mine was less spicy, so I had to add 2 teaspoons of it.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com2tag:blogger.com,1999:blog-1753970440757934587.post-42721365918537959352017-04-28T13:06:00.001-04:002017-05-29T13:14:59.166-04:00Quinoa Dosa (Crepes)<div dir="ltr" style="text-align: left;" trbidi="on">
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Today's post is going to be another healthy and delicious dosa with quinoa and brown rice. The most common way in which I include quinoa in our diet, is adding a little to the regular rice that I cook for lunch. Now this Quinoa Dosa has become another regular in my kitchen. The dosa comes out very good, it has the perfect texture, perfect color and also tastes really awesome with any chutney of your choice..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
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<ul style="text-align: left;">
<li>Quinoa - 1 cup</li>
<li>Brown Rice - 1 cup</li>
<li>Urad Dal/ Husked Whole Black Gram - 1/2 cup</li>
<li>Fenugreek Seeds - 1 teaspoon</li>
<li>Salt - 2 teaspoons</li>
</ul>
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Wash and soak the quinoa, rice, urad dal and fenugreek seeds for at least 8 hours or overnight. Add the soaked mixture to a grinder and grind for 1/2 hour. Add the salt, mix the batter with hand and let it ferment overnight or for 10 - 12 hours.<br />
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The batter would have risen as shown in the picture. Add some water if needed and mix the batter well, it should have a consistency of a thin pancake batter. Heat and grease a pan, then pour a ladle of batter, spread it in a circular motion, drizzle some oil, cover and cook. Once you can see the bottom browning, flip and cook the other side. Remove the dosa and serve it warm.<br />
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
If the batter is fermented well, then you'll see tiny pores appearing when you spread the dosa batter.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com3tag:blogger.com,1999:blog-1753970440757934587.post-75912073919034633192017-04-21T13:57:00.001-04:002017-04-21T13:57:37.160-04:00Ragi Aval Puttu, Finger Millet Flakes Puttu ( Sweet Breakfast Dish )<div dir="ltr" style="text-align: left;" trbidi="on">
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We all know that millets have become very popular now, we get them in many forms, whole millets, flakes, semiya, noodles, flour and semolina too. Till recently, I was cooking millet flakes just like regular rice poha, soaking them and then cooking them covered. Then I saw on a show, they just rinse the millet flakes and then steam them. This method seems to be more suitable for millet flakes. Today's post is Ragi Aval/ Finger Millet Flakes Puttu, it's a sweet dish served for breakfast. It came out really good, soft and tasted absolutely delicious..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
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<ul style="text-align: left;">
<li>Ragi Aval/ Finger Millet Flakes - 1 cup</li>
<li>Grated Jaggery - 1/4 cup or to taste</li>
<li>Grated Coconut - 3 tablespoons</li>
<li>Broken Cashews - 1 tablespoon</li>
<li>Green Cardamom - 2</li>
<li>Ghee - 1+1/2 teaspoon</li>
</ul>
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Wash the ragi aval and steam it for 10 minutes and remove.<br />
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Heat the ghee, add the cashews and roast till golden, then add the grated coconut, saute for a minute and remove.<br />
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Take the steamed ragi aval in a bowl, add the sauteed coconut-cashew mixture, grated jaggery and cardamom ( remove the inner poda, powder and add ), mix and serve.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
Adding ghee gives a nice flavor, but if you want to avoid, then add the coconut, jaggery and cardamom to the steamed ragi flakes, mix and serve.<br />
If you like puttu with bananas we can serve the puttu with a banana.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com5tag:blogger.com,1999:blog-1753970440757934587.post-31333550975717951262017-04-19T12:53:00.000-04:002017-04-19T12:53:11.211-04:00Methi & Carrot Chutney, Fenugreek Leaves & Carrot Chutney, Vendiya Keerai Carrot Thogayal<div dir="ltr" style="text-align: left;" trbidi="on">
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I get three types of organic greens, spinach, methi and amaranth every week and sometimes the methi leaves bunch turns out to be a really big one. After making the usual stuff with them, I had some more and I was looking out for something new to try with it. I looked up for some chutney recipes with fenugreek leaves and finally decided to make this one with methi/vendiya keerai and carrots. This chutney has a coarse texture and tastes best when mixed with some rice and ghee. This is the first time I made this and we loved it, it goes well with some curd rice too..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
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<ul style="text-align: left;">
<li>Methi Leaves/ Vendiya Keerai/ Fenugreek Leaves - 1 cup</li>
<li>Grated Carrot - 1 cup</li>
<li>Green Chilly - 1</li>
<li>Chana Dal/ Bengal Gram - 1 tablespoon</li>
<li>Urad Dal/ Husked Black Gram - 1 tablespoon</li>
<li>Dried Red Chilly - 1</li>
<li>Mustard Seeds - 1/2 teaspoon</li>
<li>Garlic - 4 small cloves</li>
<li>Cumin Seeds - 1 teaspoon</li>
<li>Tamarind - small gooseberry size</li>
<li>Jaggery - 1/2 tablespoon</li>
</ul>
<br />
Original recipe <a href="http://www.sailusfood.com/2011/01/24/carrot-methi-pachadi/">here</a><br />
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
<b><i><span style="color: #e69138;"><br /></span></i></b>
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Wash and keep the methi leaves. Heat a few drops of oil oil, add the chana dal, urad dal, red chilly, cumin seeds and mustard seeds, and roast, then add the garlic and roast everything till golden, remove and keep. Add a little oil to the same pan, add the methi leaves and saute for about 2 to 3 minutes, till it shrinks, remove and keep.<br />
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Now heat another 1/2 teaspoon of oil, add the green chilly and carrots and saute for 3 to 4 minutes, till the raw smell of carrots goes away, add the tamarind, remove and cool all the roasted and sauteed ingredients.<br />
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First add only the roasted dal mixture and grind to a coarse powder.<br />
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Then add the carrot, green chilly, tamarind, jaggery and methi and grind everything into a coarse mixture without adding water. Remove and store.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
It's 1 cup of methi leaves before washing.<br />
The chutney should have a coarse texture, if the methi is very bitter, add some more jaggery.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com4tag:blogger.com,1999:blog-1753970440757934587.post-9994601650336877832017-04-17T13:22:00.001-04:002017-04-17T13:22:55.254-04:00Mushroom Briyani<div dir="ltr" style="text-align: left;" trbidi="on">
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Mushroom Briyani, jotted the recipe down from a cookery show by Mallika Badrinath and I have been making this for so many years now. It's an easy dish and the mushrooms give a nice flavor to this briyani. We don't add any ghee in this briyani, so it's vegan too, the method is slightly different from the regular briyani and it tastes awesome. Serve it with some potato chips and raitha or curd for a delicious meal..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<br />
<ul style="text-align: left;">
<li>Basmati Rice - 1 cup</li>
<li>Button Mushrooms - 200 gms</li>
<li>Onion - 1 medium, sliced</li>
<li>Tomato - 1 medium, chopped</li>
<li>Small Onions/ Shallots - 10</li>
<li>Garlic - 5 cloves</li>
<li>Ginger - 1" piece</li>
<li>Mint - 10 leaves</li>
<li>Chopped Coriander Leaves - 3 tablespoons</li>
<li>Green Chilly - 1</li>
<li>Broken Cashews - 1 tablespoon</li>
<li>White Poppy Seeds - 1 teaspoon</li>
<li>Curd/ Yogurt - 2 tablespoons</li>
<li>Bay Leaf - 1 </li>
<li>Cloves - 2</li>
<li>Cinnamon - 1" piece</li>
<li>Green Cardamom - 2</li>
<li>Marathi Moggu - 1</li>
<li>Star Aniseed - 1</li>
<li>Turmeric Powder - 1/4 teaspoon</li>
<li>Red Chilly Powder - 1 teaspoon</li>
<li>Garam Masala - 1/2 teaspoon</li>
<li>Salt to taste</li>
</ul>
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Wash and soak the rice for 20 to 30 minutes. In the meantime, pound the small onions, ginger and garlic into a coarse mixture and keep.<br />
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Grind the mint leaves, 1 tablespoon coriander leaves and green chilly into a paste and keep. Grind the cashews and poppy seeds and keep. Wash and chop the mushrooms, slice the onion and tomato and keep.<br />
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Heat some oil, add the bay leaf, cinnamon, cloves, marathi moggu, cardamom and star aniseed, when they start sizzling, add the sliced onions and the coarse onion-garlic-ginger mixture and saute for 2 minutes, till you get a nice smell.<br />
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Add the tomatoes and saute for 2 minutes. Then add the mushrooms, mint paste, turmeric powder, chilly powder and garam masala powder and mix for 3 to 4 minutes.<br />
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Then add the cashew paste and curd and mix for 3 minutes. Now add the drained rice and mix for another 2 minutes.<br />
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Add 2 and 1/2 cups of water and salt, cover and cook, once it starts boiling, reduce the heat and cook till the rice is done and there is no more water. Add the remaining 2 tablespoons of coriander leaves, cover, switch off and don't disturb the rice for at least 10 to 15 minutes.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
Follow the order in which I have added the ingredients.<br />
Don't mix the cooked briyani, when it's still hot, that will break the rice.<br />
You can reduce the water by another 1/4 cup, if you like the rice very al dente, we like it like this.<br />
I have cooked in a regular pan, you can use the pressure cooker, after 1 whistle, reduce the heat to the lowest ( only a small flame in the center) and cook for another 5 minutes and switch off.<br />
You can also add a cup of fresh or frozen green peas along with the mushrooms.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com3tag:blogger.com,1999:blog-1753970440757934587.post-77467628509342256212017-04-05T13:06:00.001-04:002017-04-05T13:06:13.775-04:00Palak Aloo Parathas, Spinach Potato Parathas<div dir="ltr" style="text-align: left;" trbidi="on">
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I have already posted spinach parathas and aloo/ potato parathas and this time, it's a combination of both, Spinach Potato Parathas. Usually I would have added some mashed spinach and potato along with other spices directly to the flour while making the dough, but this time, I made the dough with the spinach puree and used the potato mixture as the stuffing. The parathas turned out really soft and delicious and we loved the combo of spinach and potatoes, serve them with a pickle or a chutney and some curd on the side..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<b><i><span style="color: #cc0000;">For The Outer Dough</span></i></b><br />
<br />
<ul style="text-align: left;">
<li>Whole Wheat Flour/ Atta - 2 cups</li>
<li>Spinach - 1 medium bunch</li>
<li>Garlic - 3 - 4 cloves</li>
<li>Ginger - 1" piece</li>
<li>Green chilly - 1</li>
<li>Salt to taste</li>
</ul>
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<b><i><span style="color: #cc0000;">For The Stuffing</span></i></b><br />
<br />
<ul style="text-align: left;">
<li>Mashed Potatoes - 2 cups</li>
<li>Turmeric Powder - 1/4 teaspoon</li>
<li>Red Chilly Powder - 1 teaspoon </li>
<li>Coriander Powder - 1 teaspoon</li>
<li>Garam Masala - 1/2 teaspoon</li>
<li>Salt to taste</li>
</ul>
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Blanch the spinach and make a puree with it along with the ginger, garlic and green chilly, came to about a cup.<br />
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Add this puree and salt to the flour and make a smooth and soft dough, apply some oil and keep for 10 to 15 minutes. Let's make the stuffing, to the mashed potato, add the turmeric, chilly, coriander powders, garam masala and salt and mix everything together.<br />
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Divide the dough and the filling into 12 portions and keep.<br />
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Take a ball of dough, roll it out slightly, place the filling and close it .<br />
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Dusting with some flour, roll it out into discs, taking care that the filling doesn't come out.<br />
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Heat a pan, place the paratha, applying some oil, cook till you get golden brown spots on both sides.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
When making the stuffing if the mashed potatoes are very sticky and has some moisture, then heat some oil and add the potatoes and all the spice powders and mix everything together till dry and then use it, this depends on the variety of potatoes used.<br />
We can use just oil, or a mixture of oil and ghee for cooking the parathas, adding ghee gives a nice flavor to the parathas.<br />
To blanch the spinach, we add it to boiling water, leave it for a minute, remove and wash in cold water ( I always skip this step, I just drain ) and use.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com8tag:blogger.com,1999:blog-1753970440757934587.post-82497728291953580312017-04-03T12:09:00.001-04:002017-04-03T12:09:54.460-04:00Nungu Payasam, Palm Fruit Kheer, Ice Apple Payasam<div dir="ltr" style="text-align: left;" trbidi="on">
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Last week I had bought this Palm Fruit, known as nungu in Tamil and also as Ice Apple. While waiting for the guy to remove them from the shell, I was talking to him, he asked me whether I needed the small tender ones or the thick matured ones. We like the tender ones at home, but then I asked the guy, whether someone asked for the matured ones. I was surprised to hear when he told that people actually asked for them and the guy didn't stop there, he also told me about this Payasam/ Kheer that they made with it. After coming home, I made this payasam, this is one of the most easy and delicious payasam that I had ever made..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
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<ul style="text-align: left;">
<li>Nungu/ Palm Fruit - 3 medium sized</li>
<li>Sugar - 2 to 3 tablespoons</li>
<li>Boiled & Chilled Milk - 1 cup</li>
<li>Cardamom - 2 small ones</li>
</ul>
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Peel the nungu, the peeled nungu will look as shown in the picture. Roughly chop them and grind them with the sugar into a smooth paste.<br />
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Take the inner pods from the cardamom, powder and keep it. Take the chilled milk and add the ground nungu paste and cardamom powder, mix it well and enjoy.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
Removing the outer skin from the nungu is a messy job, do it gently.<br />
The ground nungu paste will be floating on the milk, and it just melts in the mouth when you eat the payasam.<br />
I didn't use the very hard nungu, I used the ones that were soft but very slightly hard, if you grind the very soft ones, the paste will be watery.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com6tag:blogger.com,1999:blog-1753970440757934587.post-30144529139438617662017-03-31T13:32:00.002-04:002017-03-31T13:32:34.311-04:00Gujarati Matar Kachoris, Green Peas Kachoris<div dir="ltr" style="text-align: left;" trbidi="on">
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Gujarati Matar Kachoris, Peas Kachoris has been on my do list for a long time, I have already made and posted the Bengali Kachoris, which are more like stuffed pooris. For today's matar kachoris, we use maida/ all purpose flour for the outer cover and a simple and delicious peas mixture for the filling. When cooked on low heat, these kachoris have a crispy and flaky outer layer and a delicious soft inner filling and taste very good when served with some green chutney or even some tomato sauce..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<b><i><span style="color: #cc0000;">For The Outer Layer</span></i></b><br />
<br />
<ul style="text-align: left;">
<li>Maida/ All Purpose Flour - 1 cup</li>
<li>Ghee/ Clarified Butter - 1 tablespoon</li>
<li>Lemon Juice - 1 teaspoon</li>
<li>Salt to taste</li>
</ul>
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<b><i><span style="color: #cc0000;">For The Filling</span></i></b><br />
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<ul style="text-align: left;">
<li>Fresh Green Peas - 2 cups</li>
<li>Cumin Seeds - 1 teaspoon</li>
<li>Asafoetida - 1/4 teaspoon</li>
<li>Ginger - 1" piece</li>
<li>Green Chilly - 2 </li>
<li>Lemon Juice - 2 teaspoons</li>
<li>Garam Masala - 1 teaspoon</li>
<li>Chopped Coriander - 2 tablespoons</li>
<li>Salt to taste</li>
<li>Oil for deep frying the Kachoris</li>
</ul>
<br />
Original recipe <a href="https://www.tarladalal.com/Vatana-ni-Kachori-Matar-Kachori-Green-Peas-Kachori-40639r">here</a><br />
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Coarsely grind the green peas, comes to about 1 and a half cup.<br />
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Let's make the dough for the outer layer, mix the flour with the ghee, lemon juice and a little salt and adding some water, make a smooth dough, cover and leave it for 15 to 20 minutes.<br />
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Coming back to the filling, pound the ginger and green chillies and keep. Heat some oil and add the cumin seeds, when it starts sizzling, add the asafoetida.<br />
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Then add the ground peas and saute and cook on medium-low heat for 4 to 5 minutes. Then add the green chilly-ginger mixture, lemon juice and garam masala, salt and keep cooking for another 3 to 4 minutes, finally add the coriander, mix and remove.<br />
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After the mixture cools, divide into 16 portions and roll them into balls and keep, do the same with the dough for the outer layer.<br />
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Take a dough ball, roll it out a little, place the filling and close the dough as shown in the picture.<br />
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Heat some oil for deep frying, add the kachoris and fry them on low heat till they turn golden brown, remove and serve them warm with some green chutney.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
Keeping the heat low is important, otherwise the outer layer will turn brown fast and will not be crispy.<br />
Also, blend the green peas into a coarse mixture, that gives a nice crunchy taste to the kachoris.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com4tag:blogger.com,1999:blog-1753970440757934587.post-68143675996871217332017-03-30T06:56:00.000-04:002017-03-30T06:56:08.719-04:00Kadamba Chutney, Mixed Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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Kadamba Chutney, a chutney using a little of many ingredients, so we can call it as Mixed Chutney. I do this chutney when I have a little of this and that, I have used mint leaves, coriander leaves, carrot, curry leaves, small onions, some coconut and also some peanuts. Making the chutney is simple, we saute the different ingredients, grind them all together and finally do a seasoning with mustard seeds and urad dal. This chutney goes very well with idlis and dosas..<br />
<a name='more'></a><br />
<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<br />
<ul style="text-align: left;">
<li>Mint Leaves/ Pudina - 1/2 cup</li>
<li>Chopped Coriander - 1/4 cup</li>
<li>Curry Leaves - 1/4 cup</li>
<li>Grated Coconut - 1/4 cup</li>
<li>Carrot - 1 small, grated, comes to 1/4 cup</li>
<li>Green Chillies - 2</li>
<li>Ginger - 1 to 2 " piece, chopped</li>
<li>Small Onions/ Shallots - 1/4 cup, chopped</li>
<li>Peanuts - 2 tablespoons</li>
<li>Urad Dal/ Husked Black Gram - 1 tablespoon + 1 teaspoon</li>
<li>Dried Red Chillies - 2</li>
<li>Tamarind - gooseberry sized ball</li>
<li>Mustard Seeds - 3/4 teaspoon</li>
<li>Asafoetida - 1/2 teaspoon</li>
<li>Salt to taste</li>
</ul>
<br />
<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Wash, grate and keep all the ingredients ready. Dry roast the peanuts, cool, remove the skin and keep. Heat a little oil, roast 1 tablespoon of the urad dal and red chillies, when the urad dal turns golden, remove and keep.<br />
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Add a little oil, add the onions, green chillies and ginger and saute them till the onions turn translucent, then add the curry leaves, mint and coriander leaves, saute till they wilt and loose moisture, remove and keep.<br />
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Heat a little more oil, add the grated carrot and saute for 3 to 4 minutes, till the carrot looks cooked and dry, switch off the heat, add the coconut and tamarind, mix and keep.<br />
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Once all the toasted and sauteed ingredients cool down, grind them all ( peanuts, urad dal, red chillies, onions, green chillies, ginger, mint, coriander and curry leaves, carrot, coconut and tamarind ) together with some salt and water. Remove the ground chutney to a bowl.<br />
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Heat some oil, add the mustard seeds and the 1 teaspoon of urad dal, when it starts sputtering, add the asafoetida, mix and add this to the ground chutney, mix and serve with idlis and dosas.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
Don't worry if you don't have all the ingredients for the chutney, you can leave out an ingredient or two, like, you can leave out mint or curry leaves or coriander or carrot but not all of them.<br />
The chillies and the tamarind are a must for the chutney, feel free to increase or decrease the chillies according to your taste.<br />
If you like a slight sweet taste to your chutney, can add a little jaggery while grinding.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com5tag:blogger.com,1999:blog-1753970440757934587.post-4201951743102382152017-03-27T13:31:00.001-04:002017-03-27T13:31:12.976-04:00Corn Rava Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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Today's recipe is going to be another dosai or dosa, Corn Rava Dosa. This is an instant dosa, in the sense, the ground batter doesn't need fermentation. I have used Corn Rava or Corn Semolina for making these dosas. The corn semolina is a little coarse, so needs some soaking and grinding to make dosas. The dosas turned out really good and tasted good with a spicy chutney..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<br />
<ul style="text-align: left;">
<li>Corn Rava - 1/2 cup</li>
<li>Whole Wheat flour/Atta - 1/2 cup</li>
<li>Varagu Flour/ Kodo Millet Flour - 1/2 cup</li>
<li>Curd/Yogurt - 1/4 cup</li>
<li>Onion - 1/2 a medium size, chopped finely</li>
<li>Green Chilly - 1, chopped finely</li>
<li>Curry Leaves - 15, roughly chopped</li>
<li>Chopped Coriander Leaves - 2 tablespoons</li>
<li>Black Peppercorns - 1 teaspoon</li>
<li>Cumin Seeds/Jeera - 1 teaspoon</li>
<li>Salt - 1 teaspoon</li>
</ul>
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Take the corn rava, wheat flour and millet flour and soak them in the curd and 1 and 3/4 cups of water for 2 hours.<br />
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After 2 hours of soaking, grind the mixture.<br />
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Coarsely pound the pepper and cumin seeds and add it along with the onion, green chilly, curry leaves and salt to the ground batter and mix, now the batter is ready. Heat a pan, grease it, and pour the batter, in a circular motion from the outside towards the inside and tilt the pan for spreading the batter, fill in the holes with some batter. Drizzle some oil, cover and cook till the bottom turns golden brown, flip it and cook the other side till brown spots appear. Remove and serve them warm with any spicy chutney or sambar.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
If you don't have millet flour, you can add rice flour in its place.<br />
The batter should have the consistency of a rava dosa batter or thin pancake batter.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com5tag:blogger.com,1999:blog-1753970440757934587.post-50008666856626960922017-03-23T12:55:00.001-04:002017-03-23T12:55:26.269-04:00Sundakkai Sadam, Turkey Berry Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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We don't get sundakkai/ turkey berry in Bangalore, at least, where I stay, so whenever the husband goes to Chennai, this is one of the things that he picks from there. Usually I end up making <a href="http://aromatic-cooking.blogspot.in/2013/03/sundakkai-kuzhambu-turkey-berry-gravy.html">kuzhambu</a> with it, but this time I wanted to try something different, so decided to make a rice with it. There's nothing fancy to this recipe, I have cooked the turkey berries with some onion, tomato and other spices and to add some taste, I have also added some boiled peanuts to it. The rice turned out good, serve it with some raitha and potato chips or pappads for a simple and delicious meal..<br />
<a name='more'></a><br />
<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li>Cooked Rice - 4 cups</li>
<li>Sundakkai/ Turkey Berries - 1 cup, heaped</li>
<li>Onion - 1 big, chopped</li>
<li>Tomatoes - 2 medium, chopped</li>
<li>Boiled Peanuts - 1/2 cup</li>
<li>Turmeric Powder - 1/4 teaspoon</li>
<li>Sambar Powder - 2 teaspoons</li>
<li>Red Chilly Powder - 1 teaspoon</li>
<li>Fennel Seed Powder - 1 teaspoon</li>
<li>Grated Coconut - 2 - 3 tablespoons</li>
<li>Curry Leaves - 15</li>
<li>Mustard Seeds - 1 teaspoon</li>
<li>Salt to taste</li>
</ul>
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Cook and cool the rice and keep. Remove the stem from the turkey berries and slit them and keep. Heat some oil, add the mustard seeds, when it starts sputtering, add the chopped onion and saute till they turn translucent. Then add the sundakkai and saute for 2 to 3 minutes, then add about 1/2 cup of water and salt, cover and cook on medium-low heat till the berries are cooked.<br />
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Add the tomatoes, turmeric, chilly, sambar and fennel powders and mix for a minute. Then add the boiled peanuts, mix, cover and cook till the tomatoes turn mushy.<br />
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Open the lid, add the grated coconut and keep mixing for 2 to 3 minutes, till everything comes together. Add the cooked rice and mix it on low heat and remove.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
One thing I felt while eating the rice is, I should have chopped the sundakkai into 2, instead of just slitting them, that way, they would have mixed with the rice better, instead of standing out.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com6tag:blogger.com,1999:blog-1753970440757934587.post-68674748847261822822017-03-21T09:03:00.001-04:002017-03-21T09:03:41.237-04:00Palakottai Poricha Kuzhambu, Jackfruit Seeds Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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Jackfruit season is back, at least I am seeing it in Bangalore, but I am yet to buy them. This Palakottai Poricha Kuzhambu, I have done it during the last season, but didn't get a chance to post it then, so now since the season is coming back, I am posting it now. Usually I add jackfruit seeds to sambar, especially along with drumsticks and last year I had also tried out Palakottai Vadai, Palakottai Cutlets and Jackfruit Seeds And Raw Mango Curry. Coming back to today's Kuzhambu, it's very simple and tastes great with rice with a nice flavor of coriander and peppercorns..<br />
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<b><i><span style="color: #e69138;">Need To Have</span></i></b><br />
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<ul style="text-align: left;">
<li>Palakottai/ Jackfruit Seeds - 15</li>
<li>Small Eggplants/ Brinjals - 3, diced</li>
<li>Tomatoes - 2, chopped</li>
<li>Tuvar Dal/ Split Pigeon Peas - 1/3 cup</li>
<li>Turmeric Powder - 1/2 teaspoon</li>
<li>Sambar Powder - 1 teaspoon</li>
<li>Mustard Seeds - 1/2 teaspoon</li>
<li>Urad Dal/ Husked Black Gram - 2 teaspoons</li>
<li>Asafoetida - 1/4 teaspoon</li>
<li>Dried Red Chilly - 1, broken into halves</li>
<li>Curry Leaves - 15</li>
</ul>
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<b><i><span style="color: #cc0000;">To Grind</span></i></b><br />
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<ul style="text-align: left;">
<li>Coriander Seeds - 1 teaspoon</li>
<li>Urad Dal/ Husked Black Gram - 1 teaspoon</li>
<li>Black Peppercorns - 1/2 teaspoon</li>
<li>Grated Coconut - 3 tablespoons</li>
</ul>
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<b><i><span style="color: #e69138;">Method</span></i></b><br />
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Peel the outer white skin of the jackfruit seeds, you can leave the inner brown skin. Cook the seeds in some water till they are almost ( 3/4th ) cooked. Pressure cook the tuvar dal with 1/4 teaspoon turmeric powder and water and keep.<br />
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Roast the coriander seeds, urad dal and black pepper ( given under ' to grind ' ) in a drop of oil, remove and grind it into a smooth paste with the coconut and keep.<br />
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When the jackfruit seeds are 3/4th cooked, add the eggplant, tomatoes, sambar powder, remaining 1/4 teaspoon turmeric powder and salt ( add some water if needed ) and cook. Once the vegetables are done, add the cooked dal and the ground paste and cook for another 5 minutes and switch off.<br />
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Heat some oil or ghee, add the mustard seeds and urad dal, when it starts sputtering, add the asafoetida and red chilly, followed by the curry leaves, mix and add this to the cooked vegetables. Mix and serve it with some rice.<br />
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<b><i><span style="color: #e69138;">Note</span></i></b><br />
Cut the jackfruit seeds in half and then peel the outer white skin, it will be easier.<br />
When you add the dal and ground paste, add some water according to how thin or thick you want the kuzhambu/ gravy.</div>
Hemahttp://www.blogger.com/profile/04741832394967380608noreply@blogger.com4