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Thursday, August 10, 2017

MUDAKATHAN DOSAI RECIPE / MUDAKATHAN KEERAI DOSAI RECIPE / BALLOON VINE DOSA RECIPE

How to make mudakathan dosai, How to make baloon vine dosa, How to make mudakathan keerai dosai
Mudakkathan keerai (Balloon vine) is known for treating joint pains and cramps. This is also beneficial for arthritis, coughs and colds, menstrual cramps etc. These leaves can easily be grown in homes. ,Mudakku aruththan, in Tamil is pain reliever; pain in joints(mudakku, a type of arthritis) reliever(aruththaan) and hence the name. Recently when I went to Chettipunyam, I saw fresh leaves and bought this keerai in bunches. I made thogayal, chutney, powder and also made dosas. I also dried some leaves and powdered it. This powder can also be used while making dosas. This recipe is an easy method of making Mudakkathan dosai.
How to make mudakathan dosai, How to make baloon vine dosa, How to make mudakathan keerai dosai
INGREDIENTS:

Idli-Dosa Batter - 3 cups
Mudakathan keerai (Balloon Vine) - 2 fistfuls
Green chilies - 1 (optional)
Salt - a generous pinch (only for leaves)
Oil - to drizzle
How to make mudakathan dosai, How to make baloon vine dosa, How to make mudakathan keerai dosai
METHOD:

Wash mudakathan keerai well and take out the leaves. Discard the stems.

Grind the leaves alongwith little salt in a mixie to a smooth paste. (Green chillies can also be added. But I did not use). Add very little water if necessary. As the dosa batter has salt in it, add very little salt , only for leaves.

Add the ground paste to idli/dosa batter and mix well to get a dosa batter consistency.

Heat a dosa tawa, pour a ladle of batter in the centre and spread to a circle. Drizzle oil on sides. Once cooked, flip it to the other side and cook until crisp. Serve hot with sambar or molagapodi or any chutney of your choice.

NOTE: Do not preserve the batter in fridge after mixing the mudakkathan paste.

Wednesday, August 9, 2017

DOUBLE BEANS KARA KUZHAMBU / KARA KUZHAMBU RECIPE / FRESH DOUBLE BEANS KARA KUZHAMBU RECIPE


Kara kuzhambu is an aromatic, spicy and tasty kuzhambu. There are many variations, but this is an easy to make kara kuzhambu. Though it is made with shallots and garlic, mine is a No onion No garlic version. Those who use onion and garlic in their food can use it. Another version of vegetable kara kuzhambu can be seen here. 

INGREDIENTS:

Fresh double beans - 1 cup
Tamarind - amla sized
Coriander powder- 2 tsp.
Turmeric powder - a pinch
Chilli powder - 1/2 tsp.
Salt - to taste
Oil - 2 tsp.

To fry and grind :
Oil - 1 tsp.

Fennel seeds (Saunf) - 1/2 tsp.
Dry red chillies - 2
Black pepper - 1/8 tsp.
Poppy seeds - 1/4 tsp. (dry roast first)
Fenugreek seeds - 1/8 tsp.

Tomato - 1
Sambar powder - 1 tsp.

Scraped coconut - 1/4 cup

To temper:
Gingelly oil - 1 tsp.
Mustard seeds - 1/2 tsp.
Curry leaves - 2 sprigs
Hing - a generous pinch

METHOD:

Cook fresh double beans with little salt and water until soft.

Soak tamarind in a cup of water and extract pulp.

In a kadai, heat a spoon of oil and fry the items given in 'to grind', in the given order, and grind to a paste. Keep aside.

In the same kadai, add a spoon of gingelly oil and temper with the given ingredients. Add turmeric, chilli and coriander powders give a quick saute without burning and add the tamarind extract and salt. Allow it to boil until the raw smell diffuses. Now add the cooked double beans and ground paste. Mix well, add water to get the desired consistency and allow it to boil until thick. Switch off the stove, add a spoon of gingelly oil to the kuzhambu and mix well. Double beans kara kuzhambu is ready. Tastes best when mixed with hot rice and a dollop of ghee. It can also be served with idli and dosa.
   

NOTE: If you do not like saunf taste, garam masala can be used.

Wednesday, August 2, 2017

BLACK CHANA KOSUMALLI RECIPE / BLACK CHANA SALAD RECIPE / KONDAKKADALAI KOSUMALLI RECIPE / BLACK CHICKPEA SALAD RECIPE


Black chana , kondakkadalai in Tamil, is extremely beneficial for health with high fiber and lower glycemic index. It is an extremely versatile legume, and can be used in Indian dishes like kuzhambu, curries, salads, soups, sundal or even as a quick snack. 

Mini sized black chickpea is available in stores (Not the regular sized kondakadalai/black channa). These are easy to bite especially in salads. Any vegetable like cucumber, raw mango, onion, tomato etc.can be used. 

INGREDIENTS:

Mini sized black chickpea - 1 cup
Finely chopped carrot - 1/2 cup
Fresh grated coconut - 2 tablespoons
Grated ginger - 1/4 tsp.
Black pepper powder - a generous pinch
Lime juice - 2 tsp.
Salt - to taste
Extra virgin olive oil - 1  tsp
Finely chopped coriander leaves - 1 tsp.

METHOD:

Pressure cook mini chickpeas along with salt until soft. When done, drain water completely and transfer to a bowl. Add all other ingredients, mix well. Garnish with chopped coriander leaves and serve. 

Monday, July 31, 2017

MIXED VEGETABLE SABJI / MIXED VEGETABLE BHAJI / MIXED VEGETABLE SABJI RECIPE / MIXED VEGETABLE BHAJI RECIPE



There are so many variations in making mixed vegetable sabji /bhaji. This is a simple home style North Indian dry curry. There is no hard and fast rules for the vegetable varieties. Any veggies which suits your taste, and availability can be used.  This is a no onion no garlic dry curry. Onions can also be aded.

INGREDIENTS:

Mixed vegetables - 3 cups
(I used cauliflower, capsicum and shelled peas)
Tomato -1
Cumin seeds - 1/2 tsp.
Bay leaves - 1
Turmeric powder - 1/4 tsp.
Grated ginger- 1/4 tsp
Green chilly - 1 (finely chopped)
Kashmiri chilli powder - 1/4 tsp.
Black pepper powder- 1/4 tsp.
Dhania powder - 1 tablespoon
Garam masala - 1 tsp.
Amchur - 1/2 tsp.
Hing - a pinch
Oil - 1 tablespoon
Salt - to taste
Chopped coriander leaves - 1 tablespoon

METHOD:

Cut cauliflower into florets, wash well and soak in water along with salt for 15 minutes. After de-worming wash the florets again. Half boil the florets along-with salt. Drain and keep aside. Chop tomatoes roughly and dice capsicum.

Heat oil in a wok, temper with cumin seeds, bay leaves, hing and turmeric powder. Add finely chopped green chilli, grated ginger, capsicum and tomatoes. Saute on high flame 
for a couple of minutes. Add shelled peas, half boiled cauliflower, chilli powder, dhania powder, salt. Sprinkle water and cook covered in medium heat until done. Take off the lid and add black pepper powder, garam masala and amchur powder. Mix gently and saute for a couple of minutes. Turn off the heat. Add finely chopped coriander leaves. Serve hot with phulkas, pooris, rotis and theplas. Can also be had as a side dish for south-indian meals.

Wednesday, July 19, 2017

MATAR KARANJI / SPICY MATAR KARANJI / MATAR GUJIYA / SPICY MATAR GUJIYA

HOW TO MAKE MATAR KARANJI, HOW TO MAKE SPICY MUTTER KARANJI
Karanji / Gujiya is a traditional sweet made during festivals. Spicy mutter karanji is a crispy and spicy snack stuffed with fresh peas and a variant of the conventional sweet Karanji.

INGREDIENTS FOR THE DOUGH:
Maida - 1 cup
Semolina - 1 tsp.
Cornflour - 1 tablespoon
Ajwain - 1/2 tsp.
Salt - 1/4 tsp.

Melted warm butter / ghee - 1 tablespoon
Water - approx. 1/3 cup or as required

FOR FILLING:
Fresh shelled green peas - 2 cups
Ginger grated - 1 tsp.
Cumin powder - 1/2 tsp.
Coriander powder - 1 tsp.
Chilli powder - 2 tsp.
Garam masala - 1 tsp.
Green chillies - 2
Juice from one key lime
Salt - to taste

Oil - to deep fry

HOW TO MAKE MATAR KARANJI, HOW TO MAKE SPICY MUTTER KARANJI
METHOD:

In a wide mixing bowl, add the ingredients for dough except water and ghee. Melt ghee and pour warm ghee in the flour and mix well. It will become like bread crumb texture. Now add water little by little and knead the dough. Dough should be stiff. I used 1/3 cup of water. Once the dough is semi-soft, cover it with a damp muslin cloth and set it aside for at least half an hour.

Meanwhile, cook peas in water alongwith salt. Drain the water completely and mash cooked peas slightly. Add all other ingredients given for filling and mix well. Filling is ready. Keep aside. (If using onions, chopped onions can also be added ).

HOW TO MAKE MATAR KARANJI, HOW TO MAKE SPICY MUTTER KARANJI
Now divide the dough into small equal portions and shape into balls. Take a ball, slightly dust with flour and using a rolling pin roll out each ball into a circle, put a small portion of the filling in middle, fold to make a semi circle and press the edges to seal it well. You can also make a thin solution of flour and water and apply it with a finger tip all over the edge to seal it. Cut the edge of Gujiya to give a shape by pressing with a fork or gujiya cutting spoon. I used the spoon to get curved edges. You can also use a somasi / karanji mould.
HOW TO MAKE MATAR KARANJI, HOW TO MAKE SPICY MUTTER KARANJI
Heat oil in a kadai, slide the karanjis gently and fry them in batches on medium heat until they are golden brown and crispy.

Drain on a kitchen tissue. Serve hot with green chutney and sweet chutney or ketchup.

NOTE: Cover the dough with a damp muslin cloth to prevent it from drying.
Do not over fill the stuffing.
Seal the karanjis well, else the stuffing will spread in oil and you will end up in a mess.
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