Thursday, November 28, 2013

Milagu Kuzhambu

For this month's PPCS I had to do Milagu Kuzhambu  from Shama's blog. This is the first time I am trying this recipe.. Thank you for sharing this Shama.

You Need:

Tamarind - small lemon size soaked in 1/4 cup water for 30 mins

For grinding :
Pepper - 4 tbsps
Jaggery - 2 tsps 
Jeera - 2 tsps
Coriander seeds - 2 tsps 
Channa dal - 2 tsps
Toor dal - 2 tsps
Red chillies - 10
Curry leaves - few
Salt to taste

Tadka :
Mustard and Jeera - 2 tsps each
Oil



Method:
Heat oil in a pan. Add ingredients for tadka . 
When it splutters , add grinded masala with little water and tamarind juice.
Allow to boil, till the oil separates out .


Notes:
Original recipe called for garlic, to be added to the ingredients for grinding. I omitted Garlic as I did not have any handy at home. It tasted awesome without the garlic too :)

Sunday, November 24, 2013

Achari Channa Pulav

I have made another Tarla Dalal's recipe for the last Nov "CCC challenge"This one is from Punjabi Khana cook book. 

you need:

Mango Pickle - 2 tbsp (I used avakai)
Rice - 1 1/2 cups
Onion - 1/2 cup thinly sliced
ginger Garlic paste - 1 tsp
Channa - 1/2 cup soaked and boiled
ghee - 2 tbsp
Mustard - 1 tsp
Fenugreek - 1 tsp
Cardamom - 2
Cumin seed - 1.2 tsp
Hing - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Garam masala - 1/2 tsp
Salt



Method
Clean and wash rice and keep aside
Blend the mango pickle in a mixer to a coarse paste. Keep aside.
Heat the ghee in a pressure cooker, add the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cardamoms, cumin seeds and asafoetida.
When the seeds crackle, add the onions and sauté till they turn translucent.
Add the ginger-garlic paste, kabuli chana, turmeric powder, chilli powder, Punjabi garam masala, salt and the prepared pickle paste and sauté for 2 minutes.
Add the rice and sauté for 2 more minutes.
Add the water and pressure cook for 3 whistles.
Once the steam has escaped, dump into a big plate and seprate the grains out with a fork
Serve with Raita


Note: I have a half beetroot in the fridge which I have added to the recipe (this was not in the original recipe)

Tuesday, November 19, 2013

Super fast Guliyappa

Yes this is what I a going to call this guliyappa.. you can have the batter ready and feed the hungry husband with yumm guliyappa in just under 30 mins :)

Everyone loves guliyappa in my family, and usually we make this with extra dosa batter.. and  we grind extra batter to prepare guliyappa the next day. When I came across this Jhat pat guliyappa in my friend Smitha Kalluraya's blog.. I wanted to try this out.. and believe me this was a instant hit in my house..

You need:
Sooji Rava / Medium Rava / Upma Rava - 1 cup 
Rice flour - 1/4 cup
Thin variety Rice flakes / beaten rice - 1/2 cup 
Curd - 1/2 cup
Hot Water - 1/2 cup
Eno salt - 1 tsp
Jeera - 1 tsp
Onion - 1 medium finely chopped
Coriander leaves - 2 tbsp finely chopped
Green chilli - 2 tbsp finely chopped
Curry leaves - 2 tsp finely chopped
Salt
Oil

Method
Take thin rice flakes in a bowl add little water, just enough to submerge the flakes
Let it sit for 5 mins
Mash it, add rava, rice flour, salt, curds and water
Mix well add the eno salt and let it sit for 15 mins.
Add onion, coriander leaves, curry leaves, green chillies and Jeera to this mixture
Check the consistency, it should be a little thicker than idli batter
Heat the guliyappa tava
Add little oil in the the hollow area
Pour batter into each hollow and cook it covered on low to medium flame for about 4 - 5 mins
Turn the guliyappa with the help of a small spoon and let it cook for another 3 mins
Remove from the guliyappa tava and serve hot with coconut chutney

Saturday, November 16, 2013

Aloo Muttar Korma

For this weeks "CCC challenge" I have another one of Tarla Dalal's recipe from her cook "Punjabi Subzis". I have tried all the recipes in this book and this one of the recipes which everyone likes in my house.. I have quite a few variations of this recipe have followed the recipe from the book for this post.

You need:

Potato - 2 cup cooked and cubed into 1 inch pieces
Green Peas - 1 1/2 cup cooked
Thick curd - 3 tbsp whisked
Cream - 2 tbsp
Punjabi Garam Masala - 1 tsp
Butter - 1 tsp
Ghee - 2 tbsp
Salt to taste

For the paste
Onion - 1 cup roughly chopped
Green chillies - 3 chopped (~ 2 tsp)
Ginger - 1" piece finely chopped
Cashew nuts - 2 tbsp broken


Method:
For the paste:
Heat one cup of water in a pan
Add the ingredients for the paste and let it boil on small - medium flame for 15 mins
When cooled grind into a fine paste and keep aside.

Now heat the ghee in the kadai
Add the paste and saute till the mixture leaves oil from the sides
Add the cooked potato, peas, curd, cream, salt and simmer for 3 - 4 mins
Add the punjabi Garam masala and butter and mix well.
Serve hot 

Notes:
I mashed ~ 2 tbsp potato and mixed it with the gravy to give it body

This is off to the CC Challenge November Edition - Week 2

Sunday, November 10, 2013

Ellu chutney

This is one of my MIL's favourite chutney. So it gets done in our house very often. I ate this for the first time after my marriage when my MIL had done this with Akki Rotti and have loved this since.. 

You need:
Til - 2 tbsp (black or white)
Dry Red chillies - 8 
Tamarind - 1 small goli size
Coconut - 4 tbsp
Jaggery - 1 tbsp
Urad dal - 1 tsp
Salt




Method
Heat a pan
Dry roast the till on medium flame for 1 - 2 mins till you start getting a nice fragarance from the till
Remove and keep aside
To the same pan add urad dal and fry till light golden in colour
Remove and keep aside
Add 2 tsp oil and fry the red chillies. Remove and keep aside
Add coconut and roast for 1 min on med flame
Remove and grind everything together.
Serve with hot idli with a dollop of ghee / coconut oil on top.

This is off to Jagruti's potluck party.


Saturday, November 9, 2013

Methi Mattar Malai

I love anything made with Methi leaves. this I think is an acquired taste! And one of my all time favourite dishes made out of methis is Methi MAttar Malai. I have tried different versions of this available on the net but loved this one from Tarla Dalal's Punjabi Subzi's cook book. 

I learned cooking from Tarla Dalal's cook books and one thing I have learnt is if you follow her recipe to the T you cannot go wrong.

You need:
Methi leaves - 2 cups cleaned and chopped
Boiled Green peas - 1 cup
Cumin Seeds - 1/2 tsp
onion - finely chopped 1/2 cup
Tomato pulp - 1/2 cup fresh
Milk - 1 1/4 cup
Fresh cream - 2 tbsp
Sugar - 1 pinch
Garam Masala - 2 tsp
Salt to taste
Oil

To Be Ground Into A Smooth Paste (using Little Water)
Onions - 1 medium sized
Green chillies - 3
Ginger - 1" piece
Cashew - 10 unbroken ones (medium sized)
poppy seeds - 2 tsp soaked in 2 tbsp milk for 10 mins


Method
Heat 1 tbsp of oil in a kadhai and add the cumin seeds.
When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Remove the fenugreek leaves and keep aside.
Add 1 tbsp of oil in the same kadhai, add the onions and sauté on a medium flame till they turn translucent.
Add the prepared paste and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the tomato pulp and garam masala powder, mix well and cook on a medium to high flame for 4 - 5 mins till the mixture starts leaving oil from the sides
Add the green peas, fenugreek, milk, sugar, salt, fresh cream and approx. 2 tbsp of water and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot with phulka

This is off to the CC Challenge November Edition - Week 2

Saturday, November 2, 2013

Appi Payasa

This is a traditional Udupi dessert. Again found this in the book I got from mom. There are soo many wonderful authentic recipes in it. This is the first time I am making this one and tasting this one (ok remember tasting this one)

You need
Chiroti Rava - 1 cup
Milk - 1 ltr
Cardamom - 1 tsp freshly crushed
Khismish - 15
Almond - for garnish
Salt - 2 pinch
Sugar - 1/4 cup (as per taste)
Ghee - 1 tbsp
Oil for deep frying


Method:
Heat Milk in a thick bottomed pan
Keep stirring till it reduces to 3/4 ltr
In the mean time mix choiroti rava, 2 tsp ghee, salt and little water to make a firm dough
Make ping pong sized balls and roll out like poori 
Heat oil in the kadai
Deep fry the rava pooris in the oil till they are golden brown
As they are made out of only Rava they will be crispier than the normal pooris
Crush the poori into small pieces and keep aside
Once the milk reduces to 3/4 ltr add the crushed cardamom powder and sugar
Stir on medium flame for another 4 mins
Add in the crushed poori.
Mix and keep stirring for another 2 - 4 mins on medium flame
In another pan heat ghee, add the raisins and fry till they start becoming golden in colour
Add the raisins to the payasa and remove from heat
Mix well
Let the payasa sit for 15 mins
The poori will absorb the milk and payasa will thicken
Garnish with Almond slivers and serve

Notes:
Payasa tastes better if it sits for more time (~ 2hrs)
If you feel the payasa is becoming drier, mix a cup of milk and 1 tbsp sugar to the payasa and bring the payasa to boil.

This is off to the CC Challenge November Edition - Week 1

Friday, November 1, 2013

Potato Stuffed Tomato

This is one of the easiest and tastiest stuffed tomato I have ever had. It is super easy to make and I used to make it san cheese for dinner atleast twice a week when I was in UK.

You need:
Tomato - 4
Potato - 1/2 cup boiled and mashed
Oregano - 1 tsp (as per taste)
Pepper - 1 tsp crushed (as per taste)
Garlic - 1 tsp Minced (as per taste)
Salt
Olive oil - 1 tbsp
Cheese - 3 tbsp grated (I use Mozerella)


Method:
Chop the top of the tomato (about 1/2 cm)
Remove the pulp with the help of a spoon
Chop of 1/4 cm from the bottom of the tomato so that the tomato stands on its base.
Dip your finger in little salt and rub the salt into the tomato
Keep it upside down on the paper to ensure all the water and any remaining pulp drops off
Heat 1 tsp oil, fry the minced garlic for a min or two till it changes colour slightly
In the mean time, mix the mashed potato, oregano, salt, garlic and crushed pepper
Stuff this mixture into the tomato
Keep a little mixture on top to form a peak
Brush olive oil on the outside
Grease a baking tray with oil and arrange the stuffed tomato in it
Top the tomatos with Grated cheese
Pre-heat oven to 190C
Bake the tomatos to 12 - 15 mins
Serve hot





Enjoy :)
Sending this to Viji's "SYS-W October series"