“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Tuesday, March 30, 2010

METHI PURI


This is a Gujarati snack.

INGREDIENTS:

Whole wheat flour - 3 cups
Turmeric powder - 1/2 tsp.
Cumin powder - 1/2 tsp.
Chilli powder - 1/4 tsp.
Rawa/sooji - 1 tablespoon
Fresh methi leaves finely chopped - 1 cup
Salt - as per taste
Oil - for frying

METHOD:

Mix all the ingredients alongwith a tablespoon of oil. Add little water and knead it to a firm dough. Roll out. Cut small pooris out of it. Use a small lid for even- shaped pooris. ( I used a curved spoon to get curved edges). Deep fry in oil. When cool, store in an airtight container.
Note: Kasuri methi can be used instead of methi leaves.

& awards from Indrani
Thanks Indra for remembering me. I pass on the awards to all my co-bloggers.


Tuesday, March 23, 2010

PLANTAIN STEM SALAD


INGREDIENTS:

Chopped plantain stems - 1 cup
Moong dhal - 1 tablespoon
Chopped coriander leaves - 2 tsp.
Lime juice - 1 tablespoon
Crushed pepper - 1/4 tsp.
Salt - as per taste

METHOD:

Chop plantain stems into small cubes and immerse in dilute buttermilk to prevent discolouration. Soak moong dhal in water for 45 minutes. Drain the water completely. Drain out the plantain stems also from the buttermilk. Mix all other ingredients and serve.
& AN AWARD AND GIFT FROM SHAMA . Thank you Shama for remembering me.

Monday, March 22, 2010

KALAAKAAI PICKLE (KIWI BERRY PICKLE)

INGREDIENTS:

KaLAkAi(small variety) - 5 cups
Rock Salt - 1/2 cup
Chilli powder - 1/2 cup
Methi seeds - 1/2 tsp.
Hing - 1/s tsp.
Mustard seeds - 1/2 tsp.
Turmeric powder - 1/2 tsp.
Oil - 1 ladle

METHOD:

Take out the stalk from the kalakkais(kiwi berries), wash well and dry it with a clean towel.

In a heavy bottomed pan, heat half of the oil, add mustard seeds, hing & turmeric powder. When mustard seeds splutter, add the kalakkais. When it shrinks without any water, add in methi seeds, salt and chilli powder. Mix well. Add in the remaining oil, saute for 2 minutes and take it off the stove. When cool`transfer to a sterile bottle. This can be used for a month or two when refrigerated. If the kalakkais are not sour enough, you can squeeze in the juice of two lemons. NOTE: If done with the big variety, slit the kalakaais, pat the seeds out and prepare as said.


Sunday, March 14, 2010

NOMBU KOZHUKATTAI (SWEET & SALT KARADAI)

                             
Karadayan nombu is a Tamil festival (similar to Karva Chauth) observed by married women for the well being of their husbands. This is observed when the Tamil month Maasi ends and Panguni begins. Married women fast on this day. "Kaaradai" is prepared on this day and taken while breaking the fast. A kolam is drawn for each female member of the family. A banana leaf (nuni vazhai ilai) is placed on each kolam. A set of betel leaves alongwith turmeric and betel nuts, flowers, plantain and a nombu charadu plus a sweet nombu kozhukattai, sweet adai and butter is placed on each leaf. During the "nombu" the "charadu" (yellow thread) is tied around the neck chanting "URUKKADHA VENNAYUM ORADAIYUM NAAN NOTREN, ORUKKALUM EN KANAVAN PIRIYAMAL IRUKKANUM". i.e., praying for the togetherness of the husband and wife. The salt adai is not for offering and its just an addition to the sweet adai.

SWEET KAARADAI & KOZHUKATTAI

INGREDIENTS:


Rice flour - 1 cup (heaped)

Crushed jaggery - 1 cup ( level cup)

Cardamom - 4

Ghee - 2 tsp.

Cow peas - 2 tsp.

Chopped coconut - 1 tablespoon

Water - 1 1/4 cup


METHOD:

Dry roast rice flour to a golden brown colour.


Dry roast cow peas, boil in water and keep aside.


Dissolve jaggery in water, strain to remove the mud and dust. Allow it to boil. Now, add the coconut pieces, ghee, powdered cardamom, cow peas and rice flour. Stir well till it becomes like a dough.
When cool, make small balls out of it, grease your handwith oil, flatten it with your hand, put a small hole in the centre and steam it in an idli plate for 8 to 10 minutes. This is kaaradai. For sweet kozhukattais, make small long balls and steam for 10 minutes.

SALT KAARADAI & KOZHUKATTAI


INGREDIENTS:

Rice flour - 1 cup (heaped)

Ghee - 2 tsp.

Cow peas - 2 tsp.

Chopped coconut - 1 teaspoon
Scraped coconut - 2 tablespoons
Ginger (crushed) - 1/2 tsp.
Chopped curry leaves - few
Green chillies ( chopped) - 1/2 tsp.

Water - 1 1/4 cup
Oil - 2 tsp.
Salt - as per taste
Mustard seeds - 1/4 tsp.

Urad dhal - 1/2 tsp.


METHOD:

Dry roast rice flour to a golden brown colour. Dry roast cow peas, boil in water and keep aside.

Heat oil in a heavy bottomed pan, add mustard seeds and urad dhal. When golden brown, add ginger, green chillies & curry leaves. Add water and required amount of salt. Allow it to boil. Now, add the coconut pieces, ghee, cow peas and rice flour. Stir well, till it becomes like a dough. When cool, make small balls out of it. Grease your hand with oil, flatten it with your hand, put a small hole in the centre and steam it in an idli plate for 8 to 10 minutes. For salt kozhukattais, make small long balls and steam for 10 minutes.

Saturday, March 13, 2010

SPROUTED GREEN GRAM SALAD


INGREDIENTS:

Sprouted green gram - 1 cup
Pomegranate - 1 tablespoon
Coconut (scraped) - 1 tablespoon
Lime juice - 1 tsp.
Salt - 1/4 tsp.

METHOD:

Mix all the above ingredients and serve.

Friday, March 12, 2010

GHEE ROAST


INGREDIENTS:

Dosa batter - 4 cups
Melted ghee(for drizzling) - 4 tablespoons

METHOD:

Spread the batter in a dosa pan. Drizzle ghee to the sides. When done , flip it to the other side. Cook till crisp. Cone it and serve hot with any chutney or sambhar of your choice.

Wednesday, March 10, 2010

ONION CHUTNEY


INGREDIENTS:

Peeled small onions - 1 cup
Tamarind - 1/2 the lemon size (optional)
Red chillies - 3
Oil - 1 tsp.
Hing
Salt - as per taste

METHOD:

Heat, oil, add red chillies, hing and peeled small onions. Add salt and saute well till it diffuses the raw smell. When cool, grind in a mixie alongwith tamarind to a smooth paste. Best with idlis and dosas.

TOMATO SOUP


INGREDIENTS:

Tomatoes - 1/2 kg.
Onion - 1
Garlic - 2 pods
Pepper - 1/4 tsp.
Corn flour - 2 tablespoons
Butter - 2 tablespoons
Salt - as per taste
White pepper powder - 1/2 tsp.
Fresh cream - 2 tsp.

METHOD:

Cut onions into thin long pieces. Crush garlic. Half the tomatoes.

Heat butter in a pressure pan, add pepper. When it crackles, add onions and garlic and saute till translucent. Throw in the corn flour and saute for 1 minute. Now add the tomatoes saute for 2 minutes . Add in 2 cups of water and pressure cook for 1 whistle.

When cool, blend it in a mixie and strain through a soup strainer. Reheat and serve hot. Sprinkle some white pepper powder while serving. Decorate with fresh cream.

Tuesday, March 9, 2010

GREEN GRAM GRAVY (JAIN)


INGREDIENTS:

Green gram - 1/2 cup

Cumin seeds - 1/2 tsp.

Tomato - 1
Green chillies - 1
Garam masala - 1 tsp

Pav bhaji masala - 1 tsp.
Milk - 1 cup

Butter - 2 tablespoon

Oil - 1 tsp

Salt - as per taste


METHOD:


Soak green gram for 1 hour. Pressure cook without salt for 3 whistles. Simmer the stove for 15 minutes. Switch off the stove. When the pressure is released, take it out, slightly mash, add salt and give it a boil. Keep aside.


Grind together tomatoes, green chillies and a handful of boiled gram.


Heat butter and oil, add jeera, when it sizzles pour in the ground paste. Add garam masala, pav bhaji masala and saute well till oil leaves the sides. Now pour in the milk. Allow it to boil . It will automatically thicken. Add the cooked dhal and boil till thick.
Best with phulkas.

Monday, March 8, 2010

VEGETABLE SAAGU / SAGU


This is different from regular vegetable kuruma.

INGREDIENTS:

Beans - 100 gms
Carrot - 2
Potato - 2
Shelled peas - 1/4 cup
Cauliflower - 10 flowerettes
Coriander leaves - a handful
Ginger - 1" piece
Scraped coconut - 1/2 cup
Pottukadalai - 1 handful
Green chillies - 4
Big onion - 1
Tomato - 1 (optional)
Turmeric powder - 1/4 tsp.
Mustard seeds - 1/2 tsp.
Oil -1 tablespoon
Salt - as per taste

METHOD:

Cut vegetables into cubes and boil it with salt and turmeric powder. Finely chop the onions.

Grind together coconut, ginger, pottukadalai, tomato, coriander leaves, and green chillies to a paste.

In a pan, heat oil, add mustard seeds and then the cut onion and fry till transparent. Now add the boiled vegetables, ground paste and a little salt and bring it to a boil. Serve hot.