Thursday, September 29, 2011

Raw Papaya Lentil Curry-Dal

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Papaya is a tropical and beautiful fruit with a lot of nutrients.Papaya in its unripe form is widely used in culinary preparations.Papaya is a good source of potassium and dietary fibre.Papain a digestive enzyme is abundant in papaya.However as it contains a lot of papain should be avoided when pregnant.You can find more info on papaya here.Papaya plant is a common site in the backyard or frontyard in Indian households.There are quite a few ways green papaya can be cooked and this is one of them.

Ingredients
1 cup peeled and chopped unripe papaya
1 medium onion chopped
1/2 tomato chopped
1/4 cup shredded coconut
2 cloves garlic chopped
1/2 tsp ginger chopped
1/2 tsp turmeric powder
1/2 tsp fennel powder
1 tbsp oil
Salt to taste

Pressure cook
1/4 cup split yellow moong dal
3 cups water

Tempering
1 tsp mustard and cumin seeds each
5 curry leaves
2 tbsp chopped coriander leaves
Few dashes of asafoetida
1 tbsp oil

Method
Heat oil in a deep pan add onions,salt,ginger,garlic when the onions turn translucent add papaya,finely chopped tomatoes and turmeric,fennel powder.Add half cup water and cover cook till papaya is cooked.Add the cooked dal,coconut add some more water and bring it to boil.Meanwhile do the tempering by heating oil and adding the seeds when the seeds splutter add asafoetida,curry leaves and coriander leaves.Pour the tempering over the dal and mix to blend well.Enjoy hot!!

Saturday, September 24, 2011

Lemon Rice

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For ages lemon rice along with yogurt and tamarind rice has been the travel food for umpteen number of travelers.Addition of lemon a natural preservative prevents the rice from getting spoilt and helps it adjust to hot temperatures.Tangy and delicious rice my fav combination with this is masal vada and papad.

Ingredients
2 cups cooked rice
Juice of 1 whole lemon
3 tbsp roasted peanuts
4 green chillies slit in half
1 tbsp roasted cashews broken
1 sprig curry leaves
1 fistful of chopped cilantro
Few dashes of hing
1/2 tsp turmeric powder
1/2 tsp mustard,cumin and chana dal each
2 tbsp oil
Salt to taste

Method
Heat oil in a pan add chana dal,mustard and cumin seeds,when chanadal gets roasted and mustard splutters add curry leaves,slit chillies,hing,cashews,peanuts.Switch the heat off add turmeric and lemon juice, stir well.Add salt,cilantro leaves,rice and mix to blend well.Enjoy!!

Wednesday, September 21, 2011

Kanchipuram Idli Upma

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Upma is one of the most easiest breakfast food to make and is quite popular all over India. It is usually made with coarse semolina. Because they can be easily made in no time,it usually ends up in the breakfast table atleast once a week. There are also many versions of them like rice upma, oats upma, sooji, kichdi and such.I was never a fan of plain upma, even now I prefer adding vegetables or dry spices to make it more exciting.  Idli upma on the contrary is dry are much more preferred and are easy to make as well.

Ingredients

8 Kancheepuram idlis crumbled well
2 big onions chopped
5 dry red chillies crushed
Handful of coriander leaves chopped
Sadaf hot curry powder as per taste
1/2 tsp mustard and cumin seeds each
2-3 tbsp oil

Method
Heat oil in a pan add mustard and cumin seeds then add red chillies, onions and salt for the onions. When the onions are well cooked add the curry powder stir then add the crumbled idlis and stir cook to blend well. Finally add coriander leaves and stir to blend well.  

Tuesday, September 20, 2011

Kancheepuram/Kancheevaram/Kanchipuram Idli

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Kancheevaram is a city in the southern part of India.  It is popularly known as the city of 1000 temples.  The city is also famous for sarees that are hand woven making it one of the major occupations of people living there.  Their idlis which are called Kanchipuram idlis are widely sought after.  They are unique and add lot more flavor to the meal.

Ingredients

1 cup idli rice
1/2 cup Toor dal
1/4 cup urad dal
2 Carrots peeled and grated
Salt to taste

Tempering

30 Cashews broken up
15 Curry leaves chopped
Grated fresh coconut to taste
10 Green chopped - optional
Oil

Method
Soak rice and dal for 5 hrs and grind it with salt to a batter and let it ferment.  Once it ferments well,mix to blend. It should yield good 4 cups of fermented batter.  Add the grated carrots to the batter.  Heat oil in a pan and do the tempering when it cools add to the batter and mix to blend well.  Add more salt if needed and blend together.  Moisten the idli moulds with oil, pour scoops of the batter to the moulds and steam them till cooked.  When the idli plates cool down completely, use a butter knife to take the idlis out.  Enjoy hot with chutney.

Note:You can add some black peppers and chopped cilantro leaves if preferred.

Sunday, September 18, 2011

Curry Leaf Coriander Chutney

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Curry leaves are extensively used in asian culinary preparations due to its strong and unique flavor.  Addition of just a few leaves can add so much flavor to a meal.  These leaves are high in iron content and are popularly used in herbal medicine.  Coriander or cilantro are more popular and are widely used in cooking.  I combined these nutritious leaves to make chutney.  Chutnies can be served as condiments or they can be mixed with rice and eaten.  They are popularly served with idlis and dosas.

Ingredients
1 cup curry leaves
2 cup chopped cilantro
4 hot chillies
4 garlic cloves
Tamarind - small marble size
1/4 cup shredded coconut
Oil
Salt to taste

Tempering
1/4 tsp mustard and cumin seeds each
Few dashes of hing
Oil

Method
Heat oil in a pan add curry leaves, chillies, garlic, cilantro and stir cook till roasted. Add tamarind, salt and coconut mix well and let it cool.  When cooled add some water and blend to a coarse paste.  Heat oil and do the tempering.  Add the tempering to the chutney and mix well.

Wednesday, September 14, 2011

Dry Ginger Milk - BWW

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Sending this to Susan's Black and White Wednesday

SunDried BitterGourd (Karela-Kakrakaya-Pavakka Vathal) Fry

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Eating bitter melon is an acquired taste,some like it some don't I happen to like it. My mom always made phulkas and chapatis and a little rice for dinner accompanied by dal,veg curries,potato curries,egg etc.Bitter melon made it to the dinner table atleast once a week. The days potato,veg or egg made it I would be all excited,dal was okay but bitter melon days I would be mumbling and pushing food from one side to another till that day my mom sat with me and showed me how to eat them. She showed it two ways she mixed very little of the dry fry to hot rice added some ghee mixed well she ate some and fed me some I liked it she also gave me some to taste with chapati I liked it again. Over the years have made quite a few versions of it and have enjoyed them. Thanks to my loving mommy no more mumbling and pushing bitter gourd from one corner of the plate to another.

Ingredients
1 cup dry bitter gourd vathal
1 large onion cut in four and thinly sliced
1 tsp garlic minced
1-1/2 tsp ginger minced
1/2 cup tomato puree
3 tsp Cayenne powder or as per taste
2 tsp coriander powder - optional
1/4 tsp turmeric powder
1/4 tsp cumin seeds
Chopped coriander leaves-optional
Few curry leaves
Salt to taste
Oil

Method
Fry the vathals in oil till they get roasted and set aside. Heat oil in another pan add cumin seeds and curry leaves. Add the sliced onions,salt,ginger,garlic and turmeric powder. When the onions turn golden add the fried vathals and on low heat let the onions carmelize(will give subtle sweetness) with the bitter melon-cover cooking them. Add cayenne powder,coriander powder and tomato puree, chopped leaves, mix to blend well adding some water if needed and finish cooking till the raw smell disappears. Enjoy hot!!

Monday, September 12, 2011

Kala Black Chana Sundal

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I made these kala chana for Ganesh Chaturthi along with the kozhukattais,kala chana or black chickpeas are very nutritious.They have a high fibre content and also have low glycemic index.These chickpeas are not only nutritious they also taste good, real healthy munchies.

Ingredients
Pressure Cook
Soaked kala chana
11/2 cups water
Salt to taste

Tempering
1/2 tsp urad dal,mustard and cumin seeds each
2 red chillies crushed - optional
1/2-1 tbsp oil
3 tbsp fresh grated coconut
10 Curry leaves

Method
Soak 1/2 cup kala chana in the water overnight and pressure cook it with salt.Heat oil in a pan add urad dal and mustard seeds when the mustard splutters add cumin seeds,red chillies and curry leaves,add the kala chana after draining any left over water.Stir cook the contents well add coconut and mix to blend well.Happy healthy munching!!

Friday, September 9, 2011

Mango Drink

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It was hot the past few days here,had to finish up the mango juice that was left in the refrigerator.  This easy to make mango drink is a perfect thirst quencher for those hot days and goes very well with snacks.  Mix one part mango juice to quarter part ginger ale.  Add some ice cubes and have it chilled.


Tuesday, September 6, 2011

Chow Chow Poriyal

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Ingredients

2 Chow Chow peeled and chopped -remove the seed
1 tsp mustard and cumin seeds
Shredded coconut as per taste
Few curry leaves
Salt to taste
1 tbsp oil/Ghee

Method

Add enough salt to chow chow as we will not be adding later blend well then cover cook in a vessel adding just enough water alternatively steam the vegetable or cook it in water and drain the water off. Heat oil in a pan add mustard and cumin seeds when they splutter add curry leaves and the cooked chow chow.  Add coconut and stir to blend well.  

Note: Do not over cook or under cook the chow chow.  Cooking chow chow separately and then doing the tempering later helps to maintain the beautiful color.  If there is any stock left just add some pepper and enjoy as a soup.

Thursday, September 1, 2011

Ammini Mini Kozhukattai

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Happy Vinayaka Chaturthi to every one.This is one of the most festive times of the year with back to back festivals in line.Kozhukattais are synonymous with Ganesh Chaturthi.I made some sundal and kozhukattais as prasadam today.






Ingredients
1/2 cup water
1/4cup  + 2 tbsp rice flour
Salt as per taste
3/4 tsp oil

Tempering
1/2 tsp urad dal,mustard seeds and cumin seeds each
Chopped coriander leaves-optional
Few curry leaves
Few red Chillies
Few dashes of hing
Grated coconut

Sweet version
1/2 cup water
1/4 cup + 3 tbsp rice flour
Salt a pinch
Few tsps of oil

To mix with the sweet version
1/2 cup sweetened shredded coconut
1/4 cup brown sugar
1 tsp fresh cardamom powder

Method
Add salt and bring water to a boil.Take off the heat.Add the rice flour and give it a quick stir.Transfer to a clean dry plate and knead gently to blend well adding oil.Let it cool a bit and make tiny rice balls off the dough.Steam them till cooked.Do the tempering in a vessel and add the cooked rice balls and stir to blend well.

Sweet version
Add salt and bring water to a boil.Take off the heat.Add the rice flour and give it a quick stir.Transfer to a clean dry plate and knead gently to blend well adding oil.Let it cool a bit add 4tbsp or the desired amount of coconut brown sugar mixture and knead to blend well.Make tiny rice balls off the dough.Steam them till cooked.

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