“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

Search This Blog

Monday, February 28, 2011

METHIWALE KABULI CHOLE (Rajasthani style)


INGREDIENTS:

Kabul channa - 1 cup
Methi leaves - 2 cups (tightly packed)
Green chillies - 2
Tomato - 1
Grated ginger - 1 tsp.
Coriander leaves (chopped) - 2 tablespoons
Besan flour - 2 tbsp.
Turmeric powder - 1/4 tsp.
Jeera powder - 1/4 tsp.
Chilli powder - 1/2 tsp.
Garam Masala - 1/2 tsp.
Amchur powder - 1/4 tsp. OR tamarind paste - 1/4 tsp.
Cashew paste - 1 tablespoon
Hing - a pinch
Cumin seeds - 1 tsp.
Cloves - 2 or 3
Cinnamon - 1" stick
Cardamom - 1
Butter - 2 tablespoons
Salt - as per taste

METHOD:

Soak chenna overnight. Drain out the soaked water. Fill fresh water upto an inch above the chenna. Pressure cook it with salt for 3 whistles. When the pressure releases, take out and drain the water completely and keep aside. Mash a ladle of channa separately.

Chop tomatoes into small pieces. Chop methi leaves and coriander leaves roughly. Chop green chillies. Grate ginger.

Heat a pan and dry roast besan flour till the raw smell is diffused. Take out, mix in water and make a slightly thick paste. Keep aside.

In the same pan, melt butter. When hot, add cumin seeds. When it splutters, add the whole spices, hing and turmeric powder. Add in the chopped green chillies, ginger and tomatoes. Saute for 2 minutes. Now add the chopped methi leaves alongwith salt. When the leaves are cooked add all the powders(except amchur powder). Saute for 1 minute and add the pressure cooked kabul channa and mashed channa. (If using tamarind paste add it at this stage). Pour in 1/2 cup of water and cook it covered for a while till the masala flavours are infused in the channa. When done, take out the lid and add the cashew paste & also the besan solution. Allow it to boil. Now add amchur powder and coriander leaves. Mix well and serve hot with rotis or parathas.

It can also be mixed with hot cooked rice and ghee.

NOTE:
The original recipe can be found here. It was quite interesting without onion and garlic. But I changed certain ways to suit our family's tastes. The original recipe had a raw version of besan solution. But I dry roasted the besan flour and made a solution as I felt the besan flour will have a nice aroma when dry roasted. It was awesome.

Thursday, February 24, 2011

ELLU PODI (SPICE & SALT VERSION) / SESAME SEEDS POWDER


This podi(powder) is used for ELLORAI done on maavilakku day. Tastes the best when mixed with hot rice and ghee. I have used black sesame seeds. White sesame seeds can also be used.

INGREDIENTS:

Black sesame seeds - 1/4 cup

Urad dhal - 1 cup

Dry red chillies - 6

Pepper corns - 1/4 tsp.
Hing
- 1/4 tsp.
Salt
- as per taste (approximately 3/4 tsp.)
Oil
- 1 tablespoon

METHOD:


Soak sesame seeds in water for 10 minutes. Check for mud and dust. Drain the water completely. Keep aside for 5 minutes.

In a kadai, dry roast sesame seeds till it splutters and be careful the seeds should not be burnt. In the same kadai, heat oil and fry the other ingredients till golden brown. Combine all , add salt and dry grind in a mixie to a powder.

NOTE:
The seeds splutters after the water is dried. The water gets dried while roasting the sesame seeds and need not pat it dry.

Tuesday, February 22, 2011

KASHMIRI DUM ALOO / ALOO DUM


I learnt this from vahchef's site. I made some slight variations to suit our family's tastes. Cute baby potatoes with rich spices and flavoured gravy. This can be done with regular potatoes, but I prefer to do with baby potatoes as the dish will have a cute look.

INGREDIENTS:

Baby potatoes - 15
Turmeric powder - 1/4 tsp.
Fresh curds - 1 cup
Cashew paste - 1 tsp.
Tomato - 1
Coriander leaves(chopped) - 2 tablespoons
Cumin seeds - 1/2 tsp.
Garam masala - 1 tsp.
Bay leaves - 2
Cloves - 4
Cinnamon - 1" stick - 1
Cardamom - 2 or 3
Salt - as per taste
Oil - 1 tablespoon
Ghee - 1 tsp.

To mix in 1/2 cup of water:

Coriander powder - 1 tablespoon
Sukku powder (Dry ginger powder ) - 1/4 tsp.
Chilli powder - 1/4 tsp.
Kashmiri chilli powder - 1/4 tsp.
Fennel powder - 1 tsp.

METHOD:

Boil baby potatoes and peel them. Keep it aside.

Puree one tomato.

Whisk the curd to a smooth paste.


Soak cashews in hot water and grind it to a fine paste.

Slightly roast the garam masala till hot and keep it aside.

Heat oil & ghee in a pan, add whole spices. When they splutter add cumin seeds, turmeric and the items given in "To mix in water". Add the tomato puree. When oil leaves the sides add whisked curd and cashew paste. Mix well . When the mixture is thick, add in the boiled baby potatoes and salt. Add a cup of water. Cover and cook for 10 - 15 minutes. Stir in between. Garnish with roasted garam masala and coriander leaves.

Thursday, February 17, 2011

METHI THEPLA


INGREDIENTS:

Whole wheat flour - 2 cups
Fenugreek leaves - 1 cup (Chopped)
Turmeric powder - 1/2 tsp.
Chilli powder - 1 tsp.
Coriander powder - 1 tsp.
Ajwain - 1/2 tsp.
Curd - 1/2 cup
Oil - 1 tablespoon
Salt - as per taste
Ghee - for smearing

METHOD:

Mix all the ingredients and knead to a pliable, soft & smooth dough. Add little water if necessary.

Roll out to chappathis. Heat a tawa or griddle and cook on both sides. When brown spots appear on the surface take out and smear ghee on top.

Serve hot with dahi topped with chaat masala and pickle.

Monday, February 14, 2011

CORIANDER STALKS & SNAKEGOURD SEEDS DIP CUM CHUTNEY



This is a tasty dish with the things which we discard and think its not useful. This is an easy Indian style dip & goes well with any starters or snacks. When tempered it also gets the chutney flavour. I generally make snakegourd seeds thogayal. As I was having a bunch of fresh coriander stems, I made a dip cum chutney which was very tasty. The dip was best with baby corn fritters and the chutney was best with idli & dosa. As I found it interesting, I thought of sharing it with you.
INGREDIENTS:

Coriander stalks - 1 bunch
Snakegourd seeds - 2 cups

Green chillies - 2

Tomato - 1

Salt - as per taste
Oil - 1 tablespoon
To temper:
Oil - 1/2 tsp.

Mustard seeds- 1/4 tsp.

Hing - a pinch


METHOD:

Wash the coriander stalks and chop it roughly .

Heat oil in a kadai and saute the snakegourd seeds for a while. Then add coriander stalks, tomato and green chillies and saute well till it completely wilts and the raw smell is diffused.


When cool, blend it in a mixie to a fine paste alongwith salt. (Do not add water). Dip is ready.

When tempered with mustard seeds and hing, the chutney is ready.

Saturday, February 12, 2011

GLOSSARY-VEGETABLES(Includes leafy & root) A - Z

English

Tamil

Hindi

Agathi leaves

Agathikeerai

Agasti amaranth/gaachmunga

Amaranth leaves

Mulaikeerai

Chauli saag

Amaranth leaves(Red)

Sigappu keerai

Lal saag

Ash gourd

Pooshanikkai

Petha

Basil

Thulasi

Thulsi

Beetroot

Beetroot

Chequandar

Betel leaves

Vetrilai

Paan patta

Bitter gourd

Pavakkai

Karela

Bottle gourd

Suraikkai

Lauki/Doodhi

Broadbeans

Avaraikkai

Sem/Shaym

Brinjal

Kathirikkai

Baingan

Cabbage

MuttaikkOsu

Bund gobi

Capsicum (Bell pepper)

Kudai milagai

Bari mirch / Simla mirch

Carrot

Carrot / Manjal mullangi

Gajar

Cauliflower

PookOsu

Phool gobi

Celery

Celery

Celery

Chayote / Chow-chow

Seemai kathirikkai

Chow-chow

Cluster beans

Kothavarangai

Guar ki phali

Coconut

Thengai

Nariyal

Colocasia

Seppankizhangu

Arvi / Arbi

Coriander leaves / Cilantro

Kothamalli Ilai

Hara dhania

Corncobs / Sweetcorn

Chola thandu

Bhutta, Makka

Cucumber

Vellarikkai

Kakri

Curry leaves

Kariveppilai

Kari patta / Kadi patta

Drumstick

Murungaikkai

Saijan

Fenugreek leaves

Vendaya keerai

Methi ka patta

French beans

Beans

Pharas beans

Gooseberry

Nellikkai

Amla

Green chilly

Pachai milagai

Mirchi

Ivy gourd / Gherkins

Kovaikkai

Parwal/Tindora

Jackfruit (Tender)

Palaamusu

Kathal

Knol-khol / Turnip

Noolkol

Kohlrabi / Shalgam

Ladiesfinger

Vendaikkai

Bhindi

Lemon

Elumichampazham

Nimbu

Lime

Elumichankai

Kachcha nimbu

Lotus stem

Thamarai thandu

Kamal kakdi

Mango(raw)

Mangai

Kachcha Aam

Mint leaves

Pudina

Hara pudina

Mushroom

Kaalaan

Kukur mutta

Onion

Vengayam

Pyaaz

Oregano

Omavalli ilai

Ajwain ka patta

Peas

Pachai pattani

Matar

Plantain flower

Vazhaippoo

Kele ka phool

Plantain stem

Vazhai thandu

Kele ka dhana

Potato

Urulaikkizhangu

Aloo

Pumpkin

Parangikkai

Kaddu

Radish

Mullangi

Mooli

Raw banana

Vazhaikkai

Kachcha kela

Ridgegourd

Peerkkankai

Torai

Snakegourd

Pudalangai

Patola/Chichinda

Spinach

Pasalaikkeerai

Palak

Spring onion

Vengayathaal

Hari pyaz

String beans

Thattai payiru

Lobhia phali

Sweet potato

Sarkaraivalli kizhangu

Shakarkhand

Tapioca

Maravallikkizhangu

Tapioca

Tomato

Thakkali

Tamatar

Turkey berry

Sundaikkai

Bhankatiya, Katai

Yam

Senaikkizhangu

Zaminkhand

Related Posts Plugin for WordPress, Blogger...