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Friday, February 27, 2015

Sattu ka Paratha

Sattu ka Paratha 

For the Paratha 

Outer Dough 

  • Wheat Flour - 2 cups 
  • Oil- 1tsp 
  • water as needed to prepare a soft dough 
  • Salt to taste . 


For the Stuffing 


  • Sattu flour - 1 cup 
  • Finely chopped onions - 1 
  • Finely chopped green chilles- 2 
  • Finely chopped coriander leaves -3 tsp 
  • Ajwain / carom seeds- 1/2  tsp 
  • Garlic Cloves-3  ( Finely chopped )  
  •  Ginger-  1 inch  ( Finely chopped ) 
  • Any spicy pickle - 2 tsp ( Only the oil n masala ) or Amchur powder 
  • Oil- 1 tsp
  • Lime juice - 1 tsp 
  • Salt to taste . 


Method for the outer dough 

In a deep bowl , add the wheat flour, salt , oil , water n need to a soft dough ..set aside for about 1/2 an hour . 

For the filling 

In a deep bowl add all the ingredients meant for stuffing n mix well . 
Divide the dough into lemon sized ball.
.
 Take small portion of the dough and flatten into a disc, place  2 or 3 tsp  of the sattu mixture  in the centre of the disc and pinch the sides together around the filling and roll out the paratha's  .Roast on both sides on hot tawa ,smeared with ghee /oil or butter . 

Serve hot with chutney, curd or chokha

Avakaya Pickle ( Raw Mango Pickle )

Avakaya Pickle ( Raw Mango Pickle ) 

  • Raw Mango - 4 Medium 
  • Red Chilly Powder - 100 gms ( i used Kashmiri chilly powder ) 
  • Mustard seeds powder-100 gms 
  • Whole Methi seeds/Fenugreek seeds  - 1 tsp  
  • Turmeric powder- 3/4 th  tsp 
  • Hing/Asafoetida - a generous pinch  
  • Sesame oil- 1 cup 
  • Salt -90 gms 


Method

Wash the mangoes n pat it dry as no trace of moisture should be present .

Cut the raw mangoes into 8 pieces . 

Dry roast methi seeds n keep aside.

In a Porcelain dish add red chilly powder, Mustard power, roasted whole methi seeds, Turmeric powder , hing, salt n add the chopped mango pieces n mix well with a dry wooden  spoon . Add sesame oil n let it stand so for a whole day . Then mix well again n add more oil if required . 

Can store such a pickle for an year if done in a proper way ! 


Note : Always the oil should be one inch above the pickle . 







Nenthrapazham pradhaman ( Kerala Yellow Banana Payasam )

Nenthrapazham pradhaman ( Kerala Yellow Banana Payasam ) 


  • Kerala Ripe banana - 2
  • Water - 1 cup
  • Jaggery - 1/2 cup grated or according to the sweetness 
  • Coconut milk (thin) - 2 cup
  • Coconut milk (thick) - 1 cup
  • Ghee - 2 tsp
  • Cashew nut - split 8 
  • Raisins - 6
  • Coconut pieces - 1 tsp

Garnish 
  • Cardamom powder- 1/2 tsp


Method 
Peel and cut banana's into thin pieces .

Grate coconut n extract thick n thin milk ..keep aside 

In a vessel add water , chopped banana's and cook for about 5 to 8 minutes . 

Cool n grind it .
In a pan melt jaggery n strain it to remove impurities . 

In a thick bottomed kadai add the strained jaggery syrup, ground banana , thin coconut milk n boil for a while till it thickens .  Switch off and add thick coconut milk , stir well . 

In a pan melt ghee n add coconut pieces, cashew nut,  raisins and fry for 2 minutes. Pour this in to the payasam . Sprinkle cardamom powder n serve ! 

Sprouted Methi Seeds Sukke ( Sprouted Methi seeds in coconut based dry masala )

Sprouted Methi Seeds Sukke ( Sprouted Methi seeds in coconut based dry masala ) 

  • Methi /Fenugreek seeds- 1 cup
  • To Grind 
  • Grated  Coconut - 1 cup 
  • Roasted dry  Red chillies - 6 or according to the spice .  
  • Tamarind - Tamarind seed size 
  •  Turmeric powder- 1/4 tsp 
  • Salt to taste 
Seasoing 
  • Oil - 1 tsp 
  • Mustard seeds- 1/2 tsp 
  • Urad Dhal - 1tsp 
  • Method 
  • Soak Methi seeds in water overnight . wash well n then tie it in a cotton cloth n allow it to sprout .
  • Grind all the ingredients meant to grind to a coarse paste adding little water . 

In a kadai add oil n splutter mustard seeds, n then add urad dhal  n fry for a while ..add the sprouted methi seeds , ground paste, salt n little water , cover n cook till the masala is dry .  

Bachelors biryani

Bachelors Biryani 

  • Basmathi Rice - 1 cup  
  • Water-11/2 cups
  • Mixed Vegetables- chopped carrot, beans, corn n green peas ) - 1 cup
  • Oil/ghee - 3 tsp
  • Cloves- 4 
  • Cinnamon stick -1 inch
  • Green cardamom -2
  • Bay leaf-1
  • Cashew nut -A few
  • Green chilles- 2 or according to the spice 
  • Curry leaves-1 sprig
  • Onions -1
  • Ginger Garlic paste-1 tsp
  • Tomatoes 1 
  • sambar powder- 2 or 3 tsp 
  • Turmeric powder- 1/2 tsp 
  • Grated coconut- 4 tsp
  • Curds- 3 tsp
  • salt to taste


Garnishing 
  • Coriander leaves - chopped 2 tsp 


Method 
Wash n soak basmathi rice for about 20 mts n drain well .
Pound Cloves , cinnamon stick, green cardamom , Bay leaf .
Grind the grated coconut to a paste .  
In a pressure cooker , add ghee n add the pound masala n fry for a while Add cashew nut n fry for a minute .Add chopped onions n fry till reddish brown, add ginger garlic paste n cook for a minute , add chopped tomatoes n cook till the raw smell goes , add slit green chillies along with curry leaves n fry for a minute . Add the chopped vegetables n fry for a while, add rice n fry for a while. Add sambar powder , turmeric powder , ground coconut paste , curds ,water , salt n cook for 2 whistle . n then do the garnishing .
Serve with Raitha .

Thursday, February 26, 2015

Sprouted Moong Bean Masala

Sprouted Moong Bean Masala

  • Sprouted green gram-1 cup 


Seasoning 

  • Oil-2 tsp 
  • Cumin seeds-1/2 tsp 
  • Hing/ asafetida- a generous pinch 
  • Onion -1
  • Tomato -1
  • Garlic flakes - 3 
  • Ginger - 1 inch 
  •  Coriander powder-1 tsp 
  • Garam masala-1/2 tsp 
  • Turmeric powder-1/4 th tsp 
  •  Red chilly  powder -1 tsp or according to the spice 
  • Salt to taste 


Garnish 

  • Lime jucie - 1 tsp 
  • Coriander leaves chopped - 3 tsp 


Just before serving 
Cashew paste - 3 tsp 


Method
Pressure cook sprouted moong for 1 whistle dont over cook n make it mushy . 

In a kadai add  oil and splutter cumin seeds , add hing , chopped onions n fry till pinkish red . Add chopped garlic, grated ginger n fry for a minute . Add chopped tomato n cook till the raw smell goes . 
Add all the powders n fry for a while . Add the cooked sprouted moong along with salt n cook for a while . Switch off and do the garnishing n just before serving add cashew paste to the masala .


Drumstick Leaves Thove

Drumstick Leaves Thove


  •  Moong dhal - 1 cup 
  • Drumstick leaves - 3 cups 
  • Salt to taste 


Season 

  • Oil- 1 tsp 
  • Mustard seeds-1/2 tsp 
  • Cumin seeds-1/2 tsp
  • Curry leaves- 1 Sprig 
  • Onion -1 
  • Tomato chopped-1
  • Grated ginger-1/2 tsp 
  •  Green chillies -3


Garnish 

  • Lime juice - 1tsp 



Method
Soak the moong dal for about 20 mts  .

Wash the drumstick leaves . keep it aside.

Pressure cook moong dhal for 1 or 2 whistle .

In a  kadai, add oil. splutter  mustard seeds n cumin seeds. add chopped  onion & fry till it turns brownish red .Add chopped green chillies , grated ginger , curry leaves n fry for a while , add chopped tomatoes n cook till the raw smell goes. Then add the drumstick leaves n cook for sometime till the leaves become tender . Add the cooked moong dhal , salt n water . Boil well . switch off and garnish .

Cuban Oregano Gojju ( Sambarballi Gojju )

Cuban Oregano Gojju  ( Sambarballi Gojju ) 


  • Cuban Oregano leaves /Sambarballi leaves- 12 
  • Oil- 1 tsp
  • Mustard seeds- 1/2 tsp 
  • Green chillies - 1 or 2 chopped 
  • Onion - 1 chopped 
  • Hing/ Asafoetida- 2 pinch 
  • Jaggery - Marble size
  • Thick Tamarind pulp - 1 tsp 
  • Rasam Powder- 1 tsp 
  • White sesame powder- 1/2 tsp 
  • Gram Flour/Besan- 2 tsp 
  • Salt to taste 


Method 
Wash Cuban oregano leaves , pat dry n chop it . 

In a kadai add oil n splutter mustard seeds, add chopped onions n fry till pinkish red . Add chopped green chillies  , hing n fry for a while again . Add chopped Cuban oregano leaves n fry well . Add water , tamarind pulp, jaggery, rasam powder, gram flour , white sesame powder , salt n cook till done .  

Wednesday, February 25, 2015

Rawa Vangi Baath !

Rawa Vangi Baath !


  • Rawa / Semolina ( i used the upma sooji , the thin bombay variety ) - 1 cup
  • Boiled water- 11/2 cups 
  • Ghee- 2 tsp
  • Oil- 2 tsp
  • Mustard seeds-1/2 tsp
  • Urid dhal- 1 tsp
  • Chana dhal-1 tsp
  • Green chilles - 2 or according to the spice
  • Curry leaves - 1 sprig
  • Onion- 1 medium
  • Tomato- 1 Medium
  • Green Brinjal - Long variety - 3
  • Vangibaath powder- 1 or 2 tsp
  • Salt to taste


Garnish

  • Coriander leaves chopped - 3 tsp
  • Grated coconut - 3 tsp ( optional )
  • Lime juice - 1 tsp


Method
Dry roast semolina , on low flame till u get a nice aroma ... remove it.

Wash n cut Green Brinjal  into 2 inch pieces . keep aside . 

In a kadai add ghee melt it , then add oil n splutter mustard seeds , add urid dhal , chana dhal n fry for a while . Add curry leaves n chopped onion n fry till pinkish red ...now add chopped green chilles n fry again for a minute . Add chopped tomatoes n fry till the raw smell goes .. add the chopped green brinjal , cover n cook on low to medium flame ..check in between ... dont over cook n make it mushy ... Now add the roasted rawa along with vangibaath powder , salt n boiled water n cook till done ... 

switch off and do the garnishing . 

Whole Ragi Dosa

Whole Ragi Dosa 


  • Urid Dhal -1/2 cup 
  • Whole Ragi - 1 cup 
  • Salt to taste 


Method 
Soak Urid dhal for about 4 hours n then grind it to a fine paste .

Wash ragi well to remove any dirt , n then grind it to a fine paste ( no need to soak ragi ) 

Mix both the batter n allow to ferment overnight adding salt . 

Heat a dosa tawa , smear oil n pour a ladlefull  batter n roast on both sides . 

Serve hot with chutney /sambar 

Fresh Green Peas Upkari

Fresh Green Peas Upkari 


  • Fresh Green peas- 2 cups 
  • Salt to taste 


Season 

  • Oil- 1 tsp 
  • Mustard seeds- 1/2 tsp 
  • Urid dhal- 1tsp 
  • Hing- 2 pinch 
  • Green chilles -2 or according to the spice
  • Curry leaves- 1 sprig 


Garnish

  • Grated coconut- 2 tsp 
  • Lime juice - 1 tsp 


Method
In a kadai add oil n splutter mustard seeds, add urid dhal n fry for a while , then add hing, chopped green chilles , curry leaves n fry for a minute . Add the green peas along with little water n salt ..cover n cook till done .Then do the garnishing . 



Dhal Panchvati !

Dhal Panchvati !
  • Thur dhal- 21/2  tbsp 
  • Moong dhal- 21/2 tbsp 
  • Channa dhal- 2 tbsp 
  • Masoor dhal- 2 tbsp 
  • Urad dhal - 1 tbsp 
  • Turmeric powder -1/2 tsp 
  • Salt to taste .


To saute in kadai 
  • Oil - 2 tsp 
  • Onion -1 
  • Tomato-1 
  •  Green chilies, - 2 
  • Ginger, finely Chopped - 1 tsp 
  • Red chilly powder- 1/4 th tsp 


To season 
  • Ghee- 1 tsp 
  • Cumin seeds- 1/2 tsp 
  • Hing/asafoetida -A pinch 
  •  Dry red chilles - 2 torn 
  • Garam masala powder-1/2 tsp 


Garnishing 
  • Coriander leaves chopped - 2 tsp 
  • Lemon juice- 1 tsp  
Method 
Wash all the dhals well n pressure cook it with turmeric powder . Mash it lightly when cooked . 
In a kadai add oil , chopped onions n fry till pinkish red , then add chopped green chilles n fry for a while along with chopped ginger .Later add chopped tomatoes n cook till its mushy n the raw smell goes, then add dry chilly powder n salt ... add the cooked dhals along with water n boil well .Do the seasoning n then garnish .
 

Tuesday, February 24, 2015

Chettinad Egg Masala Curry


Chettinad Egg Masala Curry


  • Eggs -4 

Roast n Grind 

  • Oil - 1 tsp
  • Coriander Seeds - 2 tsp
  • Pepper corns - 1 tsp
  • Dry Red Chilly - 3 or according to the spice 
  • Cumin Seeds - 1 tsp
  • Fennel Seeds  - 1 tsp
  • Cinnamon  - 1/2 inch  
  • Salt to taste

Seasoning 
  • Oil - 2 tbsp 
  • Mustard Seeds - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Curry leaves-1 sprig  
  • Onions - 2 
  • Tomato Puree - 1/2 cup 
  • Green chilly - 1 
  • Ginger Garlic Paste - 2 tsp
Method
Wash eggs n boil them ... cool n peel the eggs ... Make a few slashes in them as that will aid the masala to penetrate inside the eggs .

In a pan add oil n roast all the ingredients meant to roast on low flame ..dont burn them ... cool n grind to a fine paste adding little water . 

In a kadai add oil n splutter mustard seeds , add turmeric powder, curry leaves n then chopped onions n cook till reddish pink, add ginger garlic paste n fry for a minute  ... add chopped green chilles n fry for a while ..add tomato puree n cook well till the raw smell goes . Add the ground paste along with little water , add the boil  eggs n cook for 5 to 10 minutes . 

Serve with rice /rottis 

Gun Powder /Kandi podi -Version 1

Gun Powder /Kandi Podi ..Version 1 
  • Toor dhal- 1/2 cup
  • Urad dhal - 1/2 cup
  • Moong dhal-1/2 cup
  • Chana dhal- 1/2 cup
  • Asafoetida /Hing- 2 pinch
  • whole red chilles- 10 or according to the spice
  • Cumin seeds- 1 tsp 
  • Salt to taste

              Method
              • In a kadai add little oil n roast all the dhals separately . Roast the dry red chilles , cumin seeds and hing . cool well n then grind to a very fine powder along with salt .
                Preserve in air tight container . .
                Eat it with hot rice and ghee.

              Spicy Groundnut Potato Masala Palya

              Spicy Groundnut Potato Masala Palya 


              • Potato -  4 medium 
              • Mustard Seeds - 1/2 tsp 
              • Urad Dhal - 1/2 tsp 
              • Chana  Dhal - 1/2 tsp 
              • Groundnuts - 2 tsp 
              • Hing /Asafoetida -  a generous pinch 
              • Chilly Powder - 1 tsp 
              • Turmeric Powder - 1/4 tsp 
              • Oil- 2 tsp 
              • Curry leaves- 1 sprig 
              • Salt to taste 


              Method
              Wash n pressure cook the potatoes .Make sure not to over boil .

              Cool , peel n chop it into 2 inch pieces .Keep aside .

              In a kadai , add  oil n then splutter mustard seeds , add hing , curry leaves n  fry for a minute then add urad dhal, chana dhal , groundnuts n fry for a while .. add chopped boiled potato n all the powders along with salt .Toss well so that the masala gets coated to the potatoes .Cook for sometime on low flame . 


              Mamidikaya Thurumu pachadi/ Grated Mango pickle

              Mamidikaya Thurumu pachadi/Grated Mango pickle 

              • Raw Mango - 1 ( After grating  - 2 cups ) 
              • Red Chilly Powder- 3 tsp or according to the spice 
              • Mustard seeds - 2  tsp 
              • Fenugreek seeds - 1 tsp  
              • Salt as needed 


              Seasoning 

              • Sesame Oil-1/2 cup 
              • Mustard seeds- 1/2 tsp 
              • Hing/Asafoetida- 2 huge pinch 
              • Turmeric powder- 1/2 tsp 


              Method 
              Wash the raw mango n pat it dry n there should be no trace of moisture .

              Peel n grate the raw mango 

              Dry roast fenugreek n make powder .

              Make powder of mustard seeds ( no need to roast mustard seeds )

              In a kadai add oil , splutter mustard seeds, add hing , turmeric powder n grated raw mango n fry well on medium flame . Add red chilly powder, mustard powder , fenugreek powder , salt and fry for a while. .

              Can preserve this pickle for about a month in refrigerator.