Thursday, December 30, 2010

Coriander Chutney / Chutney for chapathi

Yesterday I wanted to have chapathi for dinner but didn't have the mood to do all the chopping of vegetables for the side dish. I then remembered this chutney which my grandma used to make for chapathi.

Serves: 2-3
Cilantro /Coriander leaves - Half a bunch (around 20 stems), Clean, chop off the bottom part.
Grated Coconut - less than 3/4 cup
Shallots/Pearl onions - 2
Garlic - 3 cloves
Green Chillies - 3
Cumin seeds - 1/2 tsp
Coriander seeds - 1 tsp
Tamarind - about a small gooseberry/cranberry size, you can avoid if you only have paste, using paste may change the color of the chutney
Salt to taste
For seasoning:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few
Take all the ingredients in a blender/mixie and grind with about 1/2 cup water until smooth and in the consistency of chutney.
Heat oil in a small kadai, add mustard seeds, when it splutters add urad dhal and curry leaves. Fry until the dhal in light brown and pour over the chutney.
This makes a quick and great combination for chapathi.

I am sending this to the Only Greens event hosted by Pari of Foodelicious, guest hosted for this month by Sara's Corner.

Also sending this to Srivalli's Condiment Mela.

Wednesday, December 29, 2010

Spinach Chutney / Keerai Masiyal

This is a quick, easy and simple keerai masiyal (Blended greens) which can be made in less than 20 mins. We enjoyed this for Sunday's lunch with potato fry and it was a simple and tasty lunch. Paired with Potato fry or just egg poriyal, this is a great comforting meal.
Serves - 2
Baby Spinach - Around 8 oz or a bunch of regular spinach - Washed and drained (can use any green leafy veg)
Shallots/Pearl onions - peeled - less than 3/4 cup
Garlic - 5 cloves
Green chillies - 4
Cumin seeds - 1/2 tsp
Tomato - 1/2 of a ripen one
Oil - 1 tsp
Salt to taste
For seasoning:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few

Heat 1 tsp oil in a kadai and add the cumin seeds. When it starts spluttering add the green chillies and shallots and fry till the shallots softens. Now add the garlic, saute for 2 mins and add the chopped tomatoes. When the tomatoes become mushy add the spinach and saute until the spinach wilts. After all the spinach has wilted saute for 2 mins and remove from heat. Let it cool.
When it is cooled add the spinach mixture to the blender/mixie and puree adding salt to taste. 
Transfer the pureed spinach chutney to the serving bowl.
Heat 1 tsp oil in a kadai and add mustard seeds. When it splutters add the urad dhal and curry leaves. When the dhal is light brown, pour the seasoning over the chutney and serve with hot steamed rice and ghee.
I am sending this to the Only Greens event hosted by Pari of Foodelicious, guest hosted for this month by Sara's Corner. Also sending this to Srivalli's Condiment Mela.

Tuesday, December 28, 2010

Indian Style Cold Coffee

I have always been a great fan of cold coffee back in India, though I do not drink it often.
Once I had wanted to drink cold coffee and tried the Iced Coffee in Starbucks, but was not satisfied. Maybe I should have tried Iced Latte or something of that kind. Yesterday I was bitten by an interest to drink Indian Cold Coffee and came up with this.

Serves - 1
Instant coffee powder - 1 tsp
Boiling water - 2 tbsp
Sugar - 2 heaped tsp (or to taste)
Chilled Milk - 1 cup - 200 ml
Ice cubes - optional

Mix in the coffee powder and sugar in boiling water and let it cool.
When cool mix the coffee, milk in a blender until frothy. Serve with crushed ice cubes.

Monday, December 27, 2010

Pasiparuppu Upma / Moong dhal Upma | Upma Recipes

This is one of the signature dishes of my Grandma and I love it. It has a quite a bit of process for a upma but worth the effort. This upma doesn't need a side dish but coconut chutney would be appropriate if you like one.
Serves - 2 or 3;
Soaking time - 2 hrs;
Preparation time - 30 mins
Split Moong dhal/Pasiparuppu - 2 cups
Ginger - 1 tbsp crushed
Salt - to taste
Yellow onion - 1 medium, chopped
Green chillies - 5, split and cut in half
For seasoning:
Oil - 3 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Chana dhal - 2 tsp
Curry leaves - a few

Wash and soak the moong dhal for a minimum of 2 hrs. I soaked for 12 hrs, planned for breakfast but ended up doing it for dinner. Grind the dhal with ginger sprinkling very little water. I used a grinder, but a blender should also work fine. The batter would be fluffy and soft. Mix 1 tsp of salt and steam in idly plates. When the steamed idlies are cool, crumble them up in a dry blender or food processor.
Heat oil in a non-stick kadai and add the mustard seeds. When it splutters add the urad dhal and the chana dhal. When the dhal get light brown, add split chillies and the curry leaves and the onion. When the onion is transparent add 1 tsp of salt and the crumbled dhal. Mix well for 5 mins and check for salt. Serve hot.
I am sending this upma to this month’s edition of My Legume Love affair #30 hosted by Priya of MharoRajasthanRecipes, event by Susan of The Well Seasoned Cook.

Also sending this to Srivalli's Breakfast Mela.

Saturday, December 25, 2010

Paneer Tawa Masala | Indian Curry Recipes

Ever since I saw Paneer Tawa Masala in Denny's blog Oh Taste N See I bookmarked it to give it a try sometime. Come
Christmas and we didnt have any plans to go out so I started on a cooking spree today. Made Bellpepper Mushroom Pepper Fry and Paneer Tawa Masala to go with the Peas Pulao. This was sure a winner. I am sending this to Blog Bites 9: The Holiday Buffet event conducted Nupur of One Hot Stove.

Paneer - 7 oz (I used half of a 14 oz pack I bought last week) - cut into 1/2" cubes
Cumin seeds - 1/2 tsp
Onion - 1 medium sized - chopped
Green Bell Pepper - 1 large, cut into 1/2 inch pieces
Ginger Garlic paste - 3/4 tbsp
Tomato - 3 or 4 - blanch and puree
Coriander powder - 1/2 tsp
Garam Masala - 1/2 tsp
Milk - 1/4 cup (I used 2% milk, can use whole milk or cream as well)
Salt to taste

For Marinating:
Kasuri Methi - 1 tbsp
Turmeric powder - 1/4 tsp
Chilli powder - 3/4 tsp
Chaat Masala - 2 tsp
Oil - 1 tbsp

Mix the items under 'for marinating' in a bowl and smear the paste on the paneer cubes and leave it to marinate atleast for 30 mins.
I left it for an hour. Take a wide bottomed kadai and heat 1 tbsp of oil and place the paneer cubes and fry for one minute on each side. Add more oil if needed. When the paneer is done add more oil and the cumin seeds.
Add the chopped onions and fry until it turns golden brown. Now add the ginger garlic paste and fry until the raw smell disappears. Now add the bell pepper and stir for a minute and then add coriander powder and tomato puree and allow it to boil for 5 mins in medium high flame or until the oil seperates. Now it is time to add the garam masala and the paneer cubes and give a stir. Take care as to not to break the cubes. Add the milk and mix and check the seasoning. Serve with pulao or roti.

Dish it out, dish it out tofu/paneer & bell peppers

Bellpepper Mushroom Pepper Fry

I made Bellpepper Mushroom Pepper Fry for lunch today to go with my peas pulao.
This was inspired from Bellpepper Mushroom subzi from Denny's Oh Taste N See. I am sending this to Blog Bites 9: The holiday buffet event hosted by Nupur of One Hot Stove. The idea of this event is to try out any recipe from another blog and get it to the holiday buffet. Today being Christmas, I had every reason to make special dishes different from south-indian which would normally feature in our kitchen, one of those being this Bellpepper Mushroom Pepper fry.
This was bit dry and so I wouldnt name it as a subzi :)

Mushrooms - 10 oz pack - clean and cut each mushroom into 6 pieces.
Green Bell pepper - 1/2 of a big one, cut into 1 inch cubes
Onion - 1/2 of a large onion. Cut into thin slices
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1/2 tbsp
Madras curry powder - 1 1/2 tsp
Black pepper powder - 1/2 tsp freshly ground
Salt to taste
Oil - 3 tsp

Heat oil in a kadai and add the sliced onions and saute until golden brown. Add turmeric powder and the ginger garlic paste. When the raw smell disappears add the mushroom. The water will start coming out of the mushrooms and mushrooms will get cooked in the water. When the mushroom have shrunk and almost all of the water has evaporated add the curry powder,bell peppers and salt. Add a little water, around 2 tbsp and allow the bell peppers to cook but still has a crunch to it. Now add the freshly ground pepper and mix and turn off the heat. Serve hot with pulao or chapathis.

Thiruvadhirai Kootu | Indian Festival Dishes

Thiruvadhirai falls on the day of arudhra star in the month of margazhi, the birth star of Lord Shiva. On this day traditionally, thiruvadhirai kali and kootu aka the ezhukari kootu is made and offered to the lord. 
Thiruvadhirai Kootu is a mildly spiced medley of vegetables. The number of vegetables used for preparation during vradham is typically in odd numbers, five, seven, nine or eleven. I have made this with 7 vegetables.
[Updated 04-Jan-2015]

Serves: 4-5.
Preparation time: 15 mins, Cooking time - 20 mins
Mixed vegetables - 4 cups
I used a mix of parangikai (pumpkin), Brinjal (Indian eggplant), plantain, carrot, bottle gourd, sweet potato and canned chick peas.
Any vine vegetable can be typically used.
Tamarind - size of a small lemon - soak in warm water and extract juice.
Coriander powder - 3 tbsp
Chilli powder - 3/4 tsp
Turmeric powder - a pinch
Toor dal - 1/4 cup

For seasoning:
Mustard - 1/2 tsp
Curry leaves a few
Grated coconut - 2 tbsp
Salt - to taste

Boil the toor dhal with a pinch of turmeric, 1/4 tsp of salt and a drizzle of vegetable oil. When it is done, mash it and keep aside.
Take a pressure cooker and add the vegetables, extracted tamarind juice, 2 tbsp of coriander powder, chilli powder, turmeric powder and salt to taste. Cover and cook for 2 whistles. When done add the toor dhal, 1 tbsp of coriander powder, adjust salt and heat until the kootu thickens.
In another pan heat 2 tsp of oil, add mustard and when it splutters, turn the heat off and add curry leaves and coconut. Add the seasoning to the kootu and serve hot with rice/Thiruvadhirai Kali.

Notes: Other vegetables that can be used are winter melon (poosanikai), yam (senaikilangu), arbi (seppankilangu)

Thiruvadhirai Kali | Indian Festival Dishes

Thiruvadhirai is one of the famous vradhas celebrated for Lord Shiva. It is observed on the tamil month of Margazhi. Observing Thiruvadirai vradham would bring long life to the husband and thereby prosperity and goodlife to the family. After the vradham for the whole day on the Thiruvadhirai, at sunset we would cook Kali and Kootu and offer to God and then take food. I am new to this ritual since this was not practised in my mother's home but is in my husband's place. This is the version of Thiruvadhirai Kali as my MIL taught me.

Serves - 2-3. Preparation time: 40 mins
Raw rice - 1 cup
Jaggery crushed, tightly packed - 1 1/2 cups
Water - 4 1/2 cups
Ghee - 2 tsp

Grated coconut - 2 tbsp (optional)
Dry roast the rice in medium heat until light brown (Can be roasted until dark brown or red as per one's interest).
Allow to cool and make a fine powder in a blender or a mixie.
Meanwhile stir in the jaggery to the water and when it is melted filter the jaggery water to remove any impurities. 
Warm the ghee in a small pan and add the grated coconut and fry for a minute in medium heat and add it to the jaggery water. Heat the jaggery water until it boils. Reduce the flame and add the rice powder and stir continuously to make sure there are no lumps. Continue stirring in meidum heat until all the water is absorbed and the mixture is in the consistency of a pongal/kali (splattering is normal at this stage, take precaution). This is generally served with Kootu.

Couscous Upma | Upma Recipes

Yesterday I was thinking about a simple and healthy breakfast and came up with couscous upma. Couscous is a cereal native to North africa. A single serving (1/4 cup) of plain couscous has 6g of protein and 2g of fiber and 31g of carbs. It makes a tasty, hearty and satisfying meal.
This was the first time I am trying couscous and I loved it.

Couscous (Original/Plain) - 1 1/2 cups
Water - 1 1/2 cups + 2 tbsp
Onion - chopped - 1 cup
Carrot - chopped into small pieces - 1/2 cup
Green bell pepper - chopped - 1/2 cup
(can add any vegetable of your choice)
Green chillies - 3 or 4 small
Mustard seeds - 1/4 tsp
Cumin seeds (jeera) - 1/4 tsp
Olive oil (can use any oil of your choice) - 2 tsp + 1 tbsp
Salt to taste

Heat the water and when it comes to a boil add the couscous and remove from heat. Give a quick stir and close and set aside for 5 mins. After 5 mins fluff with a fork and add 2 tsp of oil and mix well that the oil gets incorporated in all the couscous.
In a kadai add 1 tbsp of oil and when it is hot add the mustard seeds, jeera and the green chillies.
Add chopped onions and when it is transparent add the veggies and toss in high flame until they are cooked but not too mushy. Add salt and the couscous and mix for 3 mins. Check for seasoning and turn off the heat.
Serve hot.

Sending this to Srivalli's Breakfast Mela.

Wednesday, December 22, 2010

Seppankilangu fry (Colocasia/Taro root fry)

To go with our Simple Dhal we made a super-spicy and crispy seppankilangu fry.
Colacasia - 1.5 lbs (around 9-10 roots)
Chilli powder - 4tbsp
Turmeric powder - 1/4 tsp
Tamarind paste - 1 tsp or extract thick juice from a big gooseberry size tamarind
Asafoetida - a pinch

Oil for shallow fry
Salt - to taste

Method: Cook the colocasia roots with 2 tbsp salt in a pressure cooker for 3 or 4 whistles.
When done, peel the skin and cut into 1/4" thick pieces.
Mix the chilli powder, turmeric powder, asafoetida, salt with the tamarind juice in a wide bowl.
Heat oil in a pan for shallow fry. Coat the pieces in the spice mixture and place the pieces in the pan. Do not crowd the pan. Flip the pieces after around 4 mins or when it is dark and crispy.
Fry until all the pieces are dark brown and crispy. Add more oil if needed for the next batch.
Serve as a side with the simple and earthy dhal.

[old pic from 2010]

Simple Dhal | Indian Curry Recipes

This is a simple dhal recipe which can be put together in less than 20 mins.
Serves 3-4
Toor dhal - 1 cup
Onion - chopped 3/4 cup
Garlic - 5-6 cloves crushed
Turmeric powder - a pinch
Chilli powder - 1/2 tsp

Coriander leaves/Cilantro - few twigs

For seasoning:
Cumin seeds/Jeera - 1/2 tsp
Mustard seeds - 1/2 tsp
Thalippu vadagam(badaga) - 1/2 tsp
Curry leaves - a few

Cook toor dhal in a pressure cooker with 3 cups of water, turmeric powder, salt and a drizzle of oil. Allow 3 whistles. When done and still warm seperate the dhal water and mash the dhal. Add garlic, onion, chilli powder and the dhal water and cook for another whistle. For seasoning, heat 2 tsps of oil and add the mustard seeds, jeera, curry leaves and the thalippu vadagam and pour the seasoning over the hot dhal and it is ready. Server hot with rice and ghee.

I am sending this simple dhal recipe to My legume love affair #30 event guest hosted Priya of Mharo Rajasthan, hosted by Susan.
Mharo Rajasthan's Recipes - Rajasthan A State in Western India: Guest Hosting My Legume Love Affair (MLLA) # 30

Friday, December 17, 2010

Ragi dosa | Idli Dosa Recipes

Ragi or Finger millet is a healthy whole grain. This dosa can be prepared when you want to try something new but also quick and easy. If you have very little dosa batter and wouldn't be able to make a meal for a family this is a good option to use it up.
Yields - 10-12 dosas
Soaking time - 15 mins.
Preparation time - 15 mins

Ragi flour - 2 cups
Rice flour - 1 cup
Idli/dosa batter - 1/2 cup
Salt - to taste
Onion - 1/2 of a big onion chopped and sauted in 1 tsp of oil for 5 mins
Oil for dosas

To grind:
Fennel seeds/Saunf/Sombu - 1/2 tsp
Garlic - 2-3 cloves
Green chilli (small) - 3 nos

Mix the ragi flour and rice flour with 2 and 1/2 cups of water and set aside for 15 - 30 mins. Make a fine paste of the ingredients under to grind.
Now add the onions, salt, ground paste and the dosa batter to the ragi batter.
Heat a tawa and make ragi dosas as we would for regular dosas. Can be thin as a dosa or bit thick like oothappams. Drizzle oil and flip the dosa after a minute. Try to flip the dosa before the top starts to dry out. Goes well with coconut chutney.

Sending my Ragi Dosa to CWF - Ragi and Healing Foods - Whole grains event.

Thursday, December 16, 2010

Goan Pancakes

This is my first post in the blog world. I have been a regular reader of Oh taste N See, my friend Denny's blog and had tried many of her recipes which came out really well. I always wanted to post recipes from my grandma, aunt, MIL and my sister and so here I am starting a new blog. Denny's 'Flavors of Goa' event kindled an interest to try something new.

My recipe today is Goan Pancakes.
I have rarely tried something sweet since my DH is not a big fan of sweets, but he did like this.
Yields - 12 pancakes
Preparation time - 15 mins
Standing time - 30 mins
For the Pancakes:
Maida/All-purpose flour - 2 cups
Egg (Room temp) - 1
Milk - 1 1/2 cups (I used 2% milk)
Water - 1 1/2 cups
Butter - 1 tbsp
Vanilla essence - 1 tsp (optional)
Salt - 1/2 tsp
For the Filling:
Palm Jaggery - 3 medium diamonds - ~ 3/4 cup
Grated Coconut - 1 cup
Cardamom powder - 1/4 tsp

In a mixing bowl add the AP flour, salt, butter,vanilla essence and egg yolk.
Whisk the egg whites seperately until frothy and add to the flour mixture. Mix the flour with a hand mixer/whisk/fork adding milk first and then the water. The batter should be of thin and pouring consistency without lumps. Set aside for 30 mins.

In a small kadai, add the powdered jaggery together with the coconut and place on medium heat until the jaggery is incorporated well in the coconut and the coconut takes the color of the jaggery. Make sure to stir the mixture frequently when on heat (approx 15 mins) to avoid burning. Switch off heat and let cool.

After 30 mins, heat a pan (a wide kadai or a dosa pan will do) in medium high heat and spray some oil all over the pan.
When the pan is hot, pour a ladle full of the pancake batter in the center and swirl the pan/kadai in a circular manner so that the batter spreads on the pan like a crepe or an aapam. Allow to cook on one side for approximately 60-90 secs. Flip over with a spatula and cook on the next side for around 60 secs.
When done transfer to a plate or a cutting board.

Take one spoon of the coconut-jaggery mixture and place in one corner of the pancake like below. Fold the right and left edges slightly over the filling. Roll the pancake starting from the filling side and until the end to make it look like a spring roll.

I am sending this to Denny's Flavors of Goa event.
Iam also sending this to Food Palette Series-White event by Torviewtoronto