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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.

Tuesday, May 2, 2017

OATS ADAI

How to make oats adai

INGREDIENTS:

Tur dhal, Moong dhal, Gram dhal - 1/4 cup each
Oats - 1/2 cup
Thick poha - 1/2 cup
Green chillies - 2 or 3
Dry red chillies - 2 or 3
Chopped curry leaves - few
Salt - to taste

How to make  oats adai

METHOD:

Dry roast aval & oats until you get an aroma. Coarsely powder  in a mixie. Soak  dhals and chillies for 2 hours. Using very little water, grind dhals to a coarse consistency. Add powdered oats and aval, and grind again to a medium thick batter. Add water if necessary. Add chopped curry leaves and mix it well. 

Heat a tawa, pour a ladle of batter, spread the batter, drizzle oil on sides and cook until both sides are crisp and golden brown. Serve hot with avial, avakkai and dosai milagai podi.

Friday, April 28, 2017

SIRUKEERAI MOR KOOTU / MOR KOOTU / AMARANTH IN YOGHURT SAUCE

How to make keerai mor kootu, How to make mor kootu

Mor kootu is a healthy, yoghurt based side dish served as an accompaniment in a South Indian thali. 

INGREDIENTS:

Sirukeerai (tropical amaranth) - 1 bunch
Thick curd - 1 cup
Cumin seeds - 1 tsp.
Dry red chillies - 2 

Green chilly - 1
Soaked raw rice - 1/4 tsp.
Hing - 1/4 tsp.
Grated coconut - 4 tablespoons
Turmeric powder - a pinch
Sugar - a pinch
Salt - to taste

To temper:
Coconut oil - 1 tsp.
Mustard seeds - 1/4 tsp.
Curry leaves - a sprig

METHOD:

Whisk thick curd (do not add water), keep aside. Grind red & green chillies, soaked rice, cumin seeds and coconut to a fine paste.

Wash amaranth well, take out the leaves and chop finely. Cook alongwith turmeric, hing, sugar and salt, mash well. Add the ground paste, and allow it to boil until raw smell diffuses. Now add, whisked curd, mix well, cook for half a minute and switch off the stove. Temper with the given ingredients. Flavourful sirukeerai morkoottu is ready. Best with south indian thali. Can also be mixed with rice. Goes well as a side dish for adai, dosai, chappati and poori.

NOTE: Any vegetable, spinach varieties can be substituted for sirukeerai. 

Tuesday, April 25, 2017

FRESH TURMERIC GINGER PICKLE / INSTANT TURMERIC GINGER PICKLE / PASUM MANJAL INJI OORUGAI / KACHCHI HALDI ADRAK KA ACHAR

How to make fresh turmeric pickle, How to make fresh turmeric ginger pickle

Raw turmeric is known for its anti-inflammatory and anti-oxidant benefits. It is beneficial in preventing cancer.

INGREDIENTS:

Chopped fresh, raw turmeric - 1/2 cup
Chopped ginger - 1/2 cup
Red chilli powder - 1 tsp.
Salt - to taste
Gingelly oil - 1/4 cup
Mustard seeds - 1/4 tsp.
Hing - 1/4 tsp
Lemon Juice - 4 tablespoons 

How to make fresh turmeric pickle, How to make fresh turmeric ginger pickle

METHOD:

Wash turmeric and ginger well, pat it dry. Peel the skin and chop finely. Transfer it to a bowl, add salt, chilli powder and mix well. Marinate for half an hour. Heat oil, add mustard seeds and when it splutters, add hing and turmeric ginger mixture. Saute for a minute. When warm add lemon juice, mix well.  Store in a sterile jar.

Thursday, April 20, 2017

KADAI VEGETABLE / MIXED VEGETABLE KADAI CURRY / PUNJABI KADAI VEGETABLE

Mixed vegetable kadai curry, How to make kadai vegetable without onion and garlic,

Kadai Vegetable is a combination mixed vegetables cooked with freshly ground spices which gives a nice aroma to the recipe. This is a perfect side dish for roti, naan and pulao. 

Recently, my sister made this 👆👆(Pic courtesy : My sister) and got appreciations from the family. As I do not eat onions, I just clicked the picture. 

My version of 'Kadai vegetable' 👇👇. Here's the recipe of 'Veg Kadai' sans onion and garlic. No onion no garlic? 😮 So what? Do try it 😊

INGREDIENTS:

Cubed mixed vegetables - 2 cups
(Cauliflower, french beans, carrot, capsicum, fresh green peas)
Paneer (cubed) - 1/2 cup
Tomatoes  - 2
Green chilli - 2 
Ginger - 1" piece
Turmeric powder - 1/4 tsp.
Coriander powder - 1 tablespoon
Chilli powder - 1/2 tsp.
Cumin powder - 1/4 tsp.
Punjabi garam masala - 1 tsp.
Crushed kasuri methi - 1/2 tsp.
Salt - to taste
Oil - 3 tablespoons
Butter - 1 tablespoon
Finely chopped coriander leaves - 2 tablespoons

Kadai masala:
Coriander seeds - 1 tablespoon
Dried red chillies - 2
Cloves - 2
Cardamom - 1

METHOD:

Cut capsicum and tomato into cubes, separate cauliflower into florets, cut beans and carrrot to finger long pieces. Cube paneer and immerse in hot water until use.

Dry roast and coarsely powder the items given in 'Kadai masala'. Grind ginger and green chillies coarsely without adding water. 

Heat  a teaspoon of oil in a kadai, sauté capsicum with a pinch of salt in high flame for 2 minutes, remove from pan and keep aside. (If you use onions, you can add 1 sliced onion alongwith capsicum).

Heat butter and oil in the same kadai, and add ginger-green chilli paste, and sauté until raw smell diffuses, add veggies and saute in medium heat. Add salt, turmeric, coriander, cumin and red chilli powder. Cook covered until half done. Sprinkle little water if necessary. Add cubed tomatoes and 'kadai masala', mix well and cook covered until done. Now add already sauteed capsicum, cubed paneer, punjabi garam masala, mix well. Cover the pan and cook for 2 more minutes. Add kasuri methi, chopped coriander leaves, mix and serve hot with any Indian flat bread or pulao. 

NOTE: You can add more of any spices to suit your tastebuds.