Tuesday, May 26, 2015

Sweet Potato Adai - சக்கரை வள்ளி கிழங்கு அடை

Sweet Potato Adai is a different version of Adai with Uppu, Pulippu and Karam.
Very soft and tasty Adai with the richness of Sweet potato.
Sweet potato gives unusually soft texture to this dish.
 
Ingredients needed:-
1. Sweet Potato  (cleaned peeled and cubed one cup)
2. Idli Rice 1 cup  (soaked in warm water for 3 hours)
3. Tamarind - small gooseberry size
4. Jaggery  - little
5. Salt  - to taste
6. Red chillies - 3 ( according to taste) 

Ingredients for tempering:-
1. Oil - 1 tablespoon
2. Urad dal  - 1 tsp
3. Mustard seeds - 1/2 tsp
4. Curry leaves 

Method:-
1. Wash and peel the sweet potato and cut into cubes.

2. To the cubed sweet potatoes add tamarind, red chilli and jaggery.

3. Wash and soak idli rice in warm water for 3 hours.

4. Grind everything into fine paste and temper with urad dal, mustard seeds and curry leaves.

5. Heat dosa pan and spread like dosa but a little thick. Sprinkle oil.

6. When it is cooked flip the other side and cook till done.

7. This Adai can be served with butter and pickle.
Sweet Potato Adai - சக்கரை வள்ளி கிழங்கு அடை

Monday, May 18, 2015

Mint Chutney - புதினா சட்னி

Idli Shops give a variety of Chutneys.
Mint chutney is always one the most refilled items there.

My version is a very healthy chutney with flavours of Onion, Tomato, Mint and Coriander.
Mint Chutney - புதினா சட்னி
 
Ingredients Needed:-
1. Onion  roughly chopped - 1
2. Tomato cut into pieces - 1/2
3. Urad dal - 1 tablespoon 
4. Dry red chilli - 1
5. Green chilli - 2 
6. Mint leaves - 3 handful 
7. Coriander leaves - 1 handful
8. Oil  - 2-1/2 tsp  (2 tsp for sauté and 1/2 tsp for seasoning )
9. Mustard seeds - 1/4 tsp
10. Salt to taste.
 
Method:-
1. Heat 2 tsp of oil in a pan/ kadai add Urad dal and dry red chilli.

2. When Urad dal turns golden brown  add chopped onion and slit green chilli .

3. Sauté till onion changes its Colour, now goes tomatoes. 

4.  When tomatoes slightly cooked, add washed mint leaves and coriander leaves .
 
5. Fry till the mint leaves shrinks , switch off and cool it.
 
6. When the mixture attains  room temperature grind it along with salt .
Mint Chutney - புதினா சட்னி
 
 
6. Season mustard seeds and pour over chutney .

Serve this chutney with your choice of South Indian Idli,  Dosa variety.

Monday, May 11, 2015

Kambu Dosai - கம்பு தோசை

Dosai  made with Kambu (Bajra) flour.
Healthy and Delicious too..

Kambu Dosai - கம்பு தோசை
Ingredients Needed:-
1. Kambu Mavu (Bajra flour ) - 1 cup
2. Rice - 1/2 cup ( here I used normal ponni rice )
3. Urad dal - 2 tablespoons
4. Fenugreek seeds (Methi / Vendhayam) - 1/4 tsp
5. Oil to make Dosa 
6. Salt to taste 

Method:-
1. Wash and soak Rice, Urad dal and Methi for about 3 hours.

2. Take one measure of Kambu Mavu and keep it aside.

3. Grind soaked rice and dal mixture into fine paste.

4. Add Kambu Mavu and salt and Mix  well.

5. Let the mixture ferment for atleast 6 hours.

6. Heat Dosa pan slightly apply oil and spread Dosa. Sprinkle little oil.

7. When it's fully cooked flip it and cook the other side also.

8. Serve this soft and tasty delicious dosa with any Spicy (Tomato / Onion / Mint) chutney and Podi.

 

Tuesday, May 05, 2015

Basundhi - பாசுந்தி

Basundhi is a Sweet dish made with milk.
This is a very popular dessert in Western India of Maharashtra and Gujarat.
Traditional Indian sweet and very rich in taste too.

Milk is condensed by not allowing it to boil by simmering the stove and allowing it to form layers.
 
Ingredients Needed:-
1. Milk - 1 lit
2. Sugar - 150 grms 
3. Saffron and chopped dry fruits for garnishing 
4. Elaichi (Cardamom) powder


Basundhi - பாசுந்தி

  
Method:-
1. Boil milk in a thick bottom kadai or nonstick pan . 


2.  Keep on boiling in Sim or low flame.

3. Fine layers will form in this process and this is what gives rich taste to Basundhi.

4. When the milk quantity is reduced to about 1/2 lit, add sugar and boil for further 15 mins.  Now at this stage saffron can be added.


5.  Cool and garnish with chopped Nuts and Elaichi powder and serve chill.

Basundhi - பாசுந்தி

Monday, April 27, 2015

Kanchipuram Idli / Kudalai Idli - காஞ்சிபுரம் இட்லி - குடலை இட்லி

Idli as you know is a wholesome and healthy food.

Kanchipuram Idli is a very famous tiffin item.
 
Kanchipuram Idli is also the same wholesome, healthy and easily digestible item and its unique flavor and taste comes from the Pepper, Jeera and Sukku (dry ginger)

To make this Idli you can grind in mixer itself.
It's easy to prepare for a small quantity.

Ingredients Needed for Grinding:-
1. Idli rice 1/2 cup
2. Raw rice 1/2 cup
3. Urad dal 1/2 cup
4. Salt to taste

Ingredients to be added:-
1. Curds - 2 tsp
2. Sukku powder - 1/2 tsp ( can be replaced with grated ginger ) 
3. Hing/ Perungayam
4. Ghee - 1 tsp
5. Oil 1-  tsp (preferably gingelly oil)
6. Finely chopped curry leaves 
7. Water - 2 tsp
8. Crushed pepper - 1/2 tsp
9. Crushed Jeera  - 1 tsp 
 


Kanchipuram Idli / Kudalai Idli - காஞ்சிபுரம் இட்லி - குடலை இட்லி
Method:-
1. Wash few times Rice and Dal.
2. Soak atleast for 4 hours and grind into coarse paste.
 (add minimum water)


3. Add salt and ferment it overnight.


4. Next day add the remaining ingredients like Curds, Pepper, Jeera, Ghee, Sukku podi, Hing and Oil. Mix well.


5. Add finely chopped curry leaves  and keep the batter for atleast 30 mins.
Add water, if necessary.


6. Heat water in a Idli cooker or steamer, grease the plates. Here I used small cups.
7. Pour the batter till half portion only and steam it.
    Cooking takes little longer time than idlis.


8. Serve this Idli with Chutney or Podi.

Monday, April 20, 2015

Pasalai keerai Paruppu Kozhambu - பசலை கீரை பருப்பு குழம்பு

Pasalai Keerai Paruppu Kuzhambu - பசலை கீரை பருப்பு குழம்பு



Pasalai Keerai (Palak) is very rich in Iron and protein and this is what gives to strength and power to Popeye.
 
In villages they grow these variety of greens in the fence and it has a dark purple seed that can give color when put in water.
Easy to clean this Green and this has an unusual flavor when we cook.

When cooked it gets more slimy and adding tamarind pulp will reduce its sliminess.

Easy to cook without Sambar powder.

Ingredients Needed:- 
1. Pasalai Keerai  - one bunch (after chopping it came around 3 cups)
2. Salt to Taste
3.  Hing / Perungayam
4.  Turmeric Powder
5.  Red Chilli powder - 1-1/2 tsp (use according to your taste)
6. Thick Tamarind Extract  - 2 tablespoon
7.  Cooked Toor dal / Thuvaram Paruppu - 1-1/4 cup 
(roughly 1/2 plus 2 tsp of dal cook this will yield 1-1/4 cup)

Ingredients for tempering:-
1. Oil 2tsp
2. Mustard Seeds
3. One to two Dry red chillies 
4. Channa dal / Kadalai Paruppu  1 tsp
5. Urad dal / Ulutham Paruppu 1 tsp
6. Methi seeds few 
7. Curry leaves

Method:-
1.  Pressure cook Dal and keep aside.
2. Clean the Pasalai keerai and chop it and keep aside.

3. Boil 1/4 cup water, when its boiling add Pasalai keerai, Salt, Hing, Turmeric powder and Red Chilli powder.

4. When it is completely cooked add the cooked Thuvar dal / Thuvaram paruppu  and bring it to boil.
5. Finally add tamarind extract (here I used tamarind paste 1-1/2 tsp) 

6. Cook for further 5 mins .... By this time usually the raw smell of tamarind is gone, switch off the stove.

Pasalai Keerai Paruppu Kuzhambu - பசலை கீரை பருப்பு குழம்பு

7.. Heat oil and Temper the ingredients and pour over this Kuzhambu.



Monday, April 13, 2015

Coriander Rice in Coconut Milk

Coriander Rice in Coconut Milk 

Rice made with Fresh green Coriander, masalas and cooked in coconut milk.
Very rich and tasty rice and good for lunch box, pot luck parties etc.,
 
Ingredients Needed:-
1. Rice  - 1 cup (here I used Basmati Rice) wash few times and drain the water and keep this for some 15 mins  
2. Onions - 2 nos finely sliced 
3. Carrot - 1 cut into cubes
4. Salt to taste
5. Oil  - 2 tsps
6. Ghee - 1-1/2 tsp 
7. Coconut milk 2 cups (diluted)
Ingredients for Grinding:-
1. Coriander leaves - tightly pressed one cup
2. Ginger - small piece
3. Garlic - 2 pods 
4. Green chillies - 2 according to taste 
5. Turmeric powder little (to bring nice Color to the dish) 
 


Method:-
1. Heat oil  and ghee in a pressure cooker.


2.  Fry onions till it turns into golden brown.
 

3. Grind the Coriander, Garlic, Ginger, Green chillies, Turmeric and Salt .
 

4.  Add now the diced Carrots and fry for few minutes.


5.  Now goes the grinded paste and fry well in medium flame until the raw smell of the Garlic goes.


6. I took 5 tablespoons of grated coconut and extracted milk by adding 2 cups of water, strained it. Check your measure of this for its adequate quantity.


7.  Add washed rice and fry well.


8. Add Coconut milk and bring it to boil.


9. Cover the cooker lid and cook till 2 whistles.


10. Coriander Rice in Coconut milk ... Serve with papad and raita.