Am so happy today as my blog turns 1 today . This same day i created a blog with out knowing any technical Details how to even post and today its been one year :).. Its all bcoz of my dear readers and blogger’s who keep on motivating me and am immensely happy take a moment to thank such kind hearted people surrounding me . Thank you so much dearies for visiting , commenting and encouraging me Now n then . Thanks to all who sent me personal wishes and making my day so blissful ! Now for Today’s Post I have made My fav parotta’s for my Blogosvery !!
As a child I used to love watching the parotta masters flipping the parotta’s with hand and making it very thin , while doing so the clap sound made while lifting and dropping the dough on a greased platform was so entertaining for me π . Then when I tried the first time I knew y they are called as “parotta master” , we really need to practice a lot to master the technique its not so easy . Even though i am not a pro in this technique i love to make them at home and they come out very well . The flaky layers is a very important key factor for a perfect parotta . So for V I have taken my fav south indian dish Veechu parotta, Virudhunagar parotta and Vegetable chalna under regional theme for Blogging Marathon .
A flaky , layered parotta is a popular dish in TamilNadu and also southern parts of India. Its a nice sight seeing to watch the parotta master flipping the parottas in the evening time when you pass the road corner . There are different versions to make parotta in which veechu parotta is an madurai, tamil nadu spl version . The dough is the same but this parotta is made thinner using hand by just lifting and dropping the disc on the platform till it becomes thin and folding the corners like an envelop where as Virudhunagar parottas are fried in oil. The very delicious side dish which goes well with this parotta’s are vegetable chalna. Vegetable chalna is nothing but a stew made with mixed vegetable which goes well with paratha, parotta , and some plain rice too. Now lets Move to the recipes :).
Veechu parotta
Ingredients
For Dough
All purpose flour/ maida – 2 cups
Oil – 1 tbsp
sugar – 1/2 tsp
salt to taste
For making Parotta’s
Oil – 1/2 cup + (if needed )while kneading and frying the parottas
Method
- In a bowl put the flour sugar, salt , 1 tbsp oil and knead them to a very soft dough apply 2 tbsp of oil after kneading all over the dough and rest it for about 1 hour .
- After one hour again knead them nicely till it is nice an smooth if the dough is a bit sticky add extra oil to you palm and knead them very well.
- Now divide the dough by taking a small portion and pressing them between you index finger and thumb so that you get tight balls.
- Now arrange the bowls in bowl or tray and add 1/4 cup of oil to it nicely spread all over each balls .
- Rest this for about 1/2 an hour.
- After 1/2 an hour press the balls with your fingers and form a disc shape in a greased platform .
- Now in this stage either u can act like a pro by using you hands lifting and dropping the dough till very thin or just use a rolling pin and roll the dough in a greased platform as thin as possible.
- After rolling spread some oil on the rolled dough and fold the corner’s ( first the opposite sides and then the remaining corners like an envelop) and form a square or rectangle.
- Heat a tawa and drop these parotta’s on it , cook at one side and flip them to cook at the other side drizzle oil to fry the parottas.
- After both sides turn golden brown with spots remove them from tawa and serve Hot with chalna .
Coin method
Coin parotta are round layered shaped given to the parotta.
- For making coin parotta take a ball (dough) and rool them same way as you did for veechu parotta . Now start from one corner and fold them zig zag till the end.
- Now swirl the dough as shown and pinch the corner in the bottom .
- Flatten this disc with hand or rolling pin and roast them in tawa till both sides get cooked.
Virudhunagar Parotta
Virudhunagar parotta is generally fry in lots of and are crispier when compared . They are generally shaped in to coin shape and fried in oil . I don’t prefer this parotta as it is loaded with oil but they taste yummy too π
Method
- The dough is the same and they are shaped in coin shape but to fry these parotta i took a pan and added about 1 cup of oil .
- After the oil gets heated slide in the rolled parotta and fry them till light brown both the sides .
Vegetable Chalna
Ingredients
Mixed Vegetable – 2 cups ( Potato, carrot, beans, peas- Boiled , Reserve the vegetable stock even)
Oil – 1 tbsp
Onion – 1 medium size chopped
Tomato – 1 large size chopped
Red chilli pd – 1 tsp ( adjust according to your taste)
Turmeric pd – 1/4 tsp
Coriander pd – 2 tsp
Bay leaves – 2 No small
Cloves – 2 No
Cardamom – 2 No
Ginger garlic paste – 1 tbsp
salt to taste
To grind
Coconut (grated ) – 1/4 cup
Sounf/ Fennel seeds – 2 tbsp
Green chillies – 3 small
Method
- Grind the ingredients under “To grind” and keep them a side.
- In a pan heat oil add bay leaves, clove , cardamom pods , chopped onion and saute till they turn translucent also add ginger garlic paste and saute.
- Now add tomato and cook till mushy.
- Then add red chilli pd, turmeric pd, coriander pd and mix well.
- Add the Boiled veggies and mix them well till the masala gets well coated.
- Add the vegetable stock ( water in which the veggies where boiled ) and if not enough add extra water to the chalna to make it a bit thinner.
- Now boil this for few minutes till the masala is well combined and then add the ground coconut paste to it mix well and cook them again for few minutes.
- Once the raw smell of coconut and masala’s goes off switch of the flame and serve them warm with parotta’s or paratha’s.
Logo courtesy : Preeti
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Usal Pav / Misal Pav (With White Peas)
Today am sharing a famous street food of Maharashtra . This has been my all time fav If you are carving for some pav bhaji and You are out of veggies in your fridge then this the substitute and they taste much more yummier :). Am so enjoying this months BM A-Z theme and thanks to the BM group who are constantly leaving so encouraging comment and mails to me. I would like to thank +Kalyani MomChef and +Sangeetha M who personally sent me mails encouraging my work π . Thanks to all the BM group and my dear readers who have been so supporting , All credits to you who make me try do better n better .
Now Coming to today’s letter which is U i wanted to make some Ugadi spl dishes but bcoz of lack of time I chose this delicious street food which I had cooked as an back up for U . So U for Usal Pav/ Misal Pav with sprouted white peas under Regional theme . Usal is a delicious street food which is generally made with mixed legumes/ sprouted legumes which is spiced up with some spices and tomato onion base gravy. Traditionally they add goda masala but i have used pav bhaji masala instead. Usal is nothing but the legume gravy and misal means the gravy topped with farsans. So am today sharing a mouth watering usal pav π Lets move on to the recipe..
Ingredients
White peas – 1 cup ( soaked over night)
Ginger garlic paste – 1 tbsp
Bay leaf – 1 no
Cloves – 2 Nos
Cardamom – 2 -3 pods
Oil – 2 -3 tbsp
Coriander Pd – 1 tsp
Red chilli pd – 1/2 tsp
Pav bhaji masala – 2 tbsp ( adjust according to your taste)
Turmeric Pd – 1/4 tsp
salt to taste
coriander leaves/ cilantro for garnishing
Water as needed
To grind
Onion (medium sized) – 2 Nos
Tomato (medium sized) -2 nos
Green chilli – 2-3 Nos
To serve
Toasted Pav buns
Mixtures / Farsans ( I forgot to place this while clicking so apologize for that)
Lemon wedges
chopped onions
Method
- Soak white peas over night or at least for 6 hours .
- Transfer the peas in a damp muslin cloth and tie a knot . Keep this in a dark place to get the sprouts. I usually keep them in my idli cooker has a tight lid and keep them in a dark place for one day. The next day you can spot the sprouts .
- Then pressure cook the sprouted white peas with little salt for 2 whistles ( It shd not be too mushy).
- Mean while in a pan heat oil saute onion till translucent then add green chilli saute for a while.
- Now add tomatoes and cook them well .
- Transfer this to a blender and after they cool blend them into puree
- Now take another pan and heat oil in it add bay leaves , clove, cardamom , ginger galic paste and saute.
- Now add the puree mixture and cook them for a while.
- Then add red chilli pd, coriander pd, turmeric pd, pav bhaji masala, salt ( remember you have already added salt in peas too so adjust and add accordingly)
- Saute this mixture till the raw smell goes off and then add the white peas to the gravy . Add water accordingly as how thick or thin you want the usal to.
- You can increase or decrease the amt of spices used as per you families taste buds.
- Serve them Hot topped with some farsan, coriander leafs and chopped onions with some toasted pavs . Enjoy !!
- You can use Goda masala if have instead of pav bhaji masala.
- This gravy is a bit thin while you compare with vegetable pav bhaji . As it cool down the gravy thickens so the consistency depends on the individual it can be served very thick or thin as they do traditionally.
- You want you can also squeeze in some lemon for that extra tangy taste.
Logo courtesy : Preeti
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Thirunelvelli Sodhi / Mappulai Sodhi And Thogayal with inji (Nellai Spl )
Today am sharing an traditional and authentic recipes originated from Nellai/ Thirunelvelli , Tamil nadu . We know thirunelvelli halwa is very famous next to halwa comes this very comforting and popular festival recipe. For today’s letter T I have chosen an Thirunelvelli/ Nellai , Tamil nadu spl Sodhi with Thogayal.
Sodhi is a very famous dish in thirunelvelli as they are a part of the menu in marriages. In marriages they have two day fair in which the groom / Boy side family Host the next day meal and prepares this sodhi for Girls / Bride’s family ( For thanking ) so they name this dish as “Mappulai sodhi”. As this stew is cooked in coconut milk they are generally heavy and are accompanied with ginger thogayal for easy digestion.
As you all be knowing there is a new group TST ( Tamizhar samayal Tuesday ) I was thinking a lot and came up with this authentic thirunelvelli / Nellai spl gravy from Tamil nadu π and Luckily It matched my BM theme too so linking it Both the events.
Lets move on to the recipe of nellai spl Sodhi and Inji thogayal.
Ingredients
Coconut milk (thick) – 1/2 cup
Moong Dhal boiled -1/2 cup
Lemon juice-1 tbsp (squeezed from fresh lemon)
Carrots-1 No ( chopped)
Drum stick- 1 No ( cut in to 2 – 3 inch length)
Potato-1 No ( Chopped)
Onion -1 No ( Medium sized chopped)
Ginger garlic paste – 1 tbsp
Turmeric – 1/4 tsp
To grind
Grated coconut 4 tbsp
Cumin seeds 1 tsp
Green chillies 2-3
Method
- Take the coconut milk (I used the canned thick coconut milk), and dilute it in water to make one can of thin coconut milk about 1- 2 cups and let the vegetables cook in the diluted coconut milk in a pan. Cook till the veggies are nice and soft then it aside. In a pressure cook moong dal with little water for 3 whistles.
- Grind the ingredients Under “To grind”.
- Now In another pan heat oil add chopped oinion saute for a while then add ginger garlic paste and saute them well.
- Add the boiled veggie with coconut milk and let them boil.
- Add the ground paste and cook them for a while.
- Now add the cooked Moong dhal with turmeric pd ( mash the dhal well before adding ) and bring it to nice boil.
- Switch of the stove after they boil for few Minutes .
- When Sodhi cools down add salt and lemon juice .
- Heat oil in a pan add mustard, curry leaves and urad dhal . Transfer this tempering to sodhi.
Note: Try not to heat the sodhi and have it with piping hot rice or idiyappam.
Sodhi is normally is made for lunch as it is a very heavy dish, but it taste awesome the night it is cooked and they also go well with plain idiyappam.
Inji / Ginger Thogayal
Ingredients
Ginger – 1 finger size ( chopped)
Red chilli – 2-3 No’s
Coconut – 2 tbsp (grated)
Salt to taste
Jaggery (powdered) – 1 tbsp
Coriander seeds – 1/4 tsp
Tamarind – 1 small marble size soaked in water and extracted.
Oil – 1 tbsp
Urad dal – 1/4 tsp
Mustard seeds – 1/4 tsp
Curry leaves – 1 sprig
Method
- Heat a pan, dry roast red chilly, Coriander seeds and coconut .
- Grind the all the roasted ingredients along with chopped ginger by adding little amt of water to make them in to paste.
- Add the thick tamarind extract and salt and let it blend for a second.
- In a pan with oil, temper mustard seeds, curry leaves, Urad dhal and add the mixture and let it boil for in medium flame till the sides leave out oil.
- Just before you take it off the stove, add a jaggery and Mix well.
- This thogayal is definitely made with Sodhi as they pair with it well and also helps in digestion.
Linking this to Tamizhar samayal Tuesday whose brain child is +nalini suresh .
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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Som Tam/ Som Tum ( Thai Green papaya Salad) – Veg version
For letter S I thought of sharing this delicious and a very healthy thai salad for Blogging Marathon . I am so surprised and happy that we have entered the last week of BM and having so much fun . This A-Z theme has been really helpful for me to try more n more international recipe and explore the world cuisine in my Kitchen :). I see so much difference in my blogging technique and keep my self engaged always . Yes my H might be lil jealous about it π But at the same time he is only specimen i have who always is so supporting and a great critic.
Now Moving on to the recipe for Letter S .. I chose a very very delicious salad S for Som Tum/ Som Tam under street food theme. Thai papaya salad, also called “som tum” or “som tam” is a juicy and lip smacking salad which I enjoyed a lot and didn’t even share with my H . This is a street food from Thailand which is with fish sauce and shrimp over there , But here is the vegetarian / Vegan som tum which we enjoyed a lot. You can adjust the spice level depending on you taste.
Ingredients
1 cup Firm green papaya, grated
3 tbsp carrots, grated
2 shallots / small onion
2 tbsp soy sauce
2-3 cherry tomatoes, sliced in half
1 cloves garlic, minced
1 tsp Grated Ginger
1 small green or red chili, minced
1/4 tsp Red chilli sauce ( Optional – u prefer them spicy )
1/2 tsp lemon or lime juice
1 tsp honey or sugar
salt to taste
1 tbsp roasted peanuts (partly crushed )
Method
- In a Mortor pestle smash garlic, chillis, lemon juice , shallots nicely till crushed.
Note : Since I did n’t have a mortar and pestle I made use of rolling pin as a smasher and in a bowl i smashed the ingredients with rolling pin .
- In a bowl Combine all ingredients, except peanuts and toss them well.
- Mash together with a mortar and pestle or do as i did with a rolling pin .Chill for at least 1/2 an hour.
- Add crushed peanuts and serve cold.
- Enjoy your vegetarian som tam/ som tum salad!
Tips
You can add green long beans / french beans to the recipe . Traditionally they add beans but haven’t added .
Logo courtesy : Preeti
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Rugelach/Rogelach
Today For letter R am sharing a very very delicious Jewish pastry / Hanukkah cookies .So while thinking of which recipes to be done I took my book marked listand brush it and found this recipe for R. I chose R for Rugelach under baking theme . I adapted the recipe from All recipes and made some changes to the recipe. They where super flaky and buttery crescent shaped cookies which were so addictive and my H loved the flaky texture of these cookies a lot :).
Rugelach, or Rogelach, are rolled cookies. Rugelach, which literally means “little twists” in Yiddish, has Jewish Ashkenazic (Polish) origins. In Europe the rugelach dough was made using yeast to which the jewish innovated a no yeast and added cream cheese version which became their traditional Hanukkah cookie later . Rugelach dough is rolled around sweet fillings such as chocolate, raisins and nuts, or preserves.
Ingredients
1 tbsp melted Butter for brushing
- Cut cold butter or margarine and cream cheese into bits. In bowl take flour, butter, cream cheese and sour cream mix until crumbly.
- Shape the crumbly mixture into 3 equal disks. Wrap each disk and chill 2 hours or up to 2 days.
- Combine sugar, cinnamon, chopped walnuts, and chocolate chips.
- Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them.
- Sprinkle round with sugar/nut mixture. Press lightly into dough. With the help of pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie.
- Place on ungreased baking sheets and chill rugelach for 20 minutes before baking.
- Preheat oven to 350 degrees F (180 degrees C).
- After rugelach are chilled, bake them for 20 minutes until lightly golden.
- Cool on wire racks. Store in airtight containers.
- You can chop raisins add them instead of chocolate chips.
- Before adding the cinnamon nut mixture you can spread some apricot jam and brown sugar on the rolled dough.
- You can also replace salted butter to unsalted and add 1/4 tsp of salt to the dough.
Logo courtesy : Preeti
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Qamdi/ Mahamri/ Mandazi (Eggless)- Triangular sweet bread
An triangular Sweet Fried Bread, known as Qamdi in Somalia, is some what similar to a doughnut but less sweet than a doughnut . This delicious bread is normally stuffed with samosa acting like burger and a very popular street food in somalia. When i was googling found this delicious recipe for letter Q for blogging marthon and instantly went and made them . They were so soft and delicious bread can be said as somalian doughnuts. Thanks for sharing such an delicious recipe with wonderful explanation +Xawaash SomaliFoodBlog , We totally enjoyed it a lot.
While studying about the recipe I found that qamdi had another name mahamari/ mandazi. They are a popular bread in East Africa which is paired with samosa and an delicious street food which can be found in any eateries there.I made them and used for scooping up some beans curry and turned out so yummy combo, this way is generally had in kenya or Tanzania. Now lets Move to the eggless version of qamdi / mahamri π
Recipe Source : Xawaash
Ingredients
3 cups all-purpose flour
1/3 cup sugar
1 Tbsp instant dry yeast
2 Tbsp water for the yeast
1 tsp sugar for yeast
1/2 cup coconut milk
1/2 cup water
1/4 tsp baking powder
1/3 cup Oil
1/4 tsp Cardamom pd
Method
- In a bowl mix yeast, ΒΌ cup of lukewarm water, and 1 teaspoon of sugar. Let it stand for at least 10 minutes till the yeast turns foamy and activated.
- In a mixing bowl, place the flour, sugar ,Baking pd,coconut milk,water, the oil, and then activated yeast.
- Mix, then knead the dough, forming it into a ball. Cover the dough and let it rest in a warm place for 2 hours or till the dough doubles nicely.
- Divide the risen dough into 4 equal pieces and shape each piece into a ball. Press down the ball to flatten it into a disc. Using a rolling pin, roll out each disc into a circular shape about 1/4 inch thickness. Using a knife, cut each circle into quarters.
- After preparing all dough this way, cover and keep the qamdi for second proofing for 30 minutes.
- Heat oil in a wok or kadai , ensure that the oil should not be too hot.
- Fry them as we do puri/ poories . Turn when the bottom becomes golden brown. Fry the other side for another minute. Drain on a plate covered with paper towels.
Logo courtesy : Preeti
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Pear Puree Cake (Vegan version)
I have been experimenting with baking lately and this is one such experiment I did with a delicious fruit ” Pear”. Pear is a good source of fibre and vitamin C which is high in water content and our fav fruit. It is said that if you keep pears near bananas they ripen faster and so I did and pear got ripen Now i wanted to make baked pears But could not do it after seeing ripe and soft pears so I experimented this delicious and super soft vegan cake .
My H didn’t believe that it was totally vegan because they where super soft . Surprisingly My daughter who never like to have a cake had this super soft cake and enjoyed them. So I am choosing this healthy vegan cake for Letter P – Pear Puree cake for Blogging marathon under Baking Theme . Lets Move on to the recipe to make this super soft cake.
Ingredients
1 1/2 cups all-purpose flour
2 ripe pears
1/2 cup packed brown sugar
1/2 cup white sugar
1/4 cup oil
1 tsp Baking pd
1 tsp Baking soda
1/2 tsp vanilla extract
A pinch of salt
Method
- Peel and slice pears removing the core part.
- In a blender puree the pears add brown sugar to it and give it a pulse till well combined.
- Now add oil, sugar to the puree and mix well.
- Preheat oven to 350 degrees F .
- Grease and flour a cake pan or I made use of 2 small bundt pan , 1 silicion pan and a ramekin so that i can serve them in single serving.
- Now sieve the flour, salt, baking soda and baking powder. Add pear mixture to dry ingredients and add vanilla essence to it. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 20 – 30 mins or till a tooth pick inserted in to the cake comes clean .
- After which cool them and remove them from pan serve it with some chocolate sauce topped on it or as is .
Logo courtesy : Preeti
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Ona sadya / Onam sadya / Kerala Onam Banquet
First of all all credits goes to this huge blogosphere who inspired me a lot from past 2 weeks by sharing some onam special dishes and i came accross so many delicious kerala recipes and so came a idea in my mind to make a onam sadya at my home for my H :). I enjoyed a lot while making this huge platter and this was our whole day meal !!..This is my first try to make Onasadya if I have made any mistake please forgive me. I love to explore all kind of cuisine and love to give my family a variety of choices to try, this is one such platter i have tried to explore . Thanks to my blogger friends who have inspired me cook this ona sadya this year at my home too.
Being in chennai we loved to have south indian meals in restaurants and hotels. I have also made south indian platter many times at home , But haven’t tried fully kerala cuisine platter so this was an wonderful chance and occasion for me to try and explore thru the dish. while Googling about onam platter i came to know many things about this Onasadya . Starting with ” sadya” the name means βBanquetβ in malyalam refers not as an single dish but an huge and a grand feast serve for any auspicious occasion in kerala like marriage,Onam etc. The feast is always served in a plaintain leaf which used as a natural plate in south india and they use their hand to eat food which is our natural spoon right:). The sadya dishes are generally huge in num starting from 15 to 25 or more dishes.
This is the List of the menu i have made for sadya
Main dish : Plain Rice with ghee, Parippu curry (Lentil curry), Sambar (5 veggie lentil soup), Tomato Rasam ( Tomato soup)
Side dish : Erissery (pumkin and yam curry), Mapazham Pulissery (Mango Mor curry), Kalan (Yam in coconut gravy), Olan ( white pumpkin and cow peas curry), Aviyal (Mixed veggie in coconut gravy), Kadalai Thoran ( chickpea poriyal) , Papadam thoran (appalam poriyal), Beetroot Pachadi (raita), Cucumber pachadi
Snacks : Papadam and Upperi
Pickle : Mango achar/ Mango pickle
Dessert : Paal Payasam
Fruit : Banana
But still i didn’t have time to make 2 more payasam , inji puli pickle, and 1 more pachadi which wud have made this sadya a complete platter. All the sadya recipe need a very main ingredient which is coconut followed by cumin, green chillies which is ground into paste and used in all the curry’s and pachadi’s . Kerala is a land of coconut so they use coconut oil and make make coconut based gravy a lot. Even the rice they use is different which called Raw Kuthari Matta rice/Rosematta Rice which is thick , pink in color and very flavorful But i used normal white rice we get .
After a long search i got banana leaves here and they where in pieces so i just placed them other wise, if you have a whole leaf the tip of the leaf should point towards left for the one who is served. Now lets Move on to recipes of this grand feast.I referred the recipes from here
Staring with Main dish
Rice
Rice – 1 cup
Salt to taste
I cooked my rice in rice cooker . So add 2 cups of water to the washed rice and cook in a rice cooker .
5 Kari Sambhar
I made use of 5 veggies to make this sambhar.
Ingredients
Toor dal or Sambar lentil- 1 cup, cooked in a pressure cooker with enough water
Vegetables:
{Carrots, diced into medium size- 1 ( chopped)
Chow chow /Chayote (diced )- 1 small
Egg plant, (diced )- 1 (Indian variety)
Drumsticks, fresh cut long or frozen- 5 noβs
Bean cut in to 1″ inch long – 1 cup}
Tomato – 1 medium sized
Green chillies, halved vertically- 2
Curry leaves- 2 sprig
Salt- to taste
Red Chilly powder- 1 tsp or adjust according to your taste
Turmeric powder-1/4 tsp
Coriander powder-1 1/2 tsp
sambhar pd – 2 tsp
Asafeotida- a pinch
Tamarind 1 gooseberry sized – Soak it in 1/2 cup water and extact the tamarind water by nicely mashing the tamarind in the water and straining only the water.
Water – Make the sambhar thin
For Seasoning:
Onion (chopped) – 1 medum
Mustard seeds- 1/2 tsp
Cumin seeds – 1/2 tsp
Whole dry red chillies- 2 small
Curry leaves- 1 sprig
Coconut oil/ Olive oil – 1 tbsp ( I used olive oil thou)
Method
- Pressure cook the dal with water till it sinks , turmeric pd and tomatoes for 3 whistles.
- After the pressure subsides remove the lid and mash the cooked dal well, add the tamarind extract to the dal.
- In a pan heat oil splutter mustard seeds , cumin seeds, curry leaves, whole red chillies . Then add onion and saute them well till transparent .
- Add all the veggies,chilly powder, turmeric powder, coriander powder, sambhar pd and asafoetida ,salt mix well and saute for a while.
- Transfer this veggies to dal , add required amount of water to make them thin.
- Cook the veggies in dal till they all well done .
- Let the dal boil well and once the veggies are done you can check for the consistency and add water if you to make them thin.
Tips
You can even add coconut, cumin, green chilli – ground paste to this dal .
Tomato Rasam
Ingredients
5 medium sized Tomatoes
2 whole Red chillies
1 sprig Curry leaves
1/4 cup chopped Coriander leaves
11/2 tsp Rasam pd
1/4 tsp Cumin pd
1/4 tsp Pepper pd
1 pinch Asafoetida
1 1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tbsp Ghee or oil
Salt to taste
Method
- Boil tomatoes, peel of the skin from tomatoes and crush then nicely in the same water .
- crush all the juice from tomatoes and remove the left out flesh
- Add cumin pd, pepper, pd, rasam pd salt to it .
- In a pan heat ghee add asfoetida, mustard , cumin seeds once they splutter add curry leaves, whole red chillis and then the tomato water.
- Bring to a boil and simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving. Garnish with coriander leaves
- Serve hot as a soup or with steaming hot plain rice and papads
Parippu Curry
Ingredients
Toordal – 1 cup
Turmeric pd – 1/2 tsp
For seasoning
Red onion – 2 tbsp chopped
Mustard seeds – 1/2 tsp
oil – 1 tbsp
To grind
Cumin seeds – 1/2 tsp
Coconut (grated) – 1/2 cup
Green chilly – 2
small onion 1 chopped
Ingredients
- In a pressure cooker cook washed toor dal with turmeric pd for 2- 3 whistle.
- After the pressure subsides remove the lid and mash the dal well.
- Grind coconut, cumin seed, small onion, green chillies in a mixer to a paste.
- Add the ground mixer, water to make it a bit thin , salt and mix well.
- For seasoning heat oil in a pan splutter mustard seeds, curry leaves, then add whole red chilli.
- Saute some chopped onion in it till transparent .
- Now transfer this to dal and boil the dal for 2- 5 mins
- Serve the with steamed rice, with some ghee drizzled on it.
For the grinding
For the seasoning
Method
- Peel the skin and cut all the vegetables into 2 inch long piece.
- Coarsely grind grated coconut, green chillies , and cumin seeds. Keep it aside.
- Cook all the veggies in pan with ample a mount of water and turmeric pd till they turn soft.
- Once they are done strain them add the grounded coconut paste and cook for a few minutes. Remove from flame.
- Add curd and mix well and salt if needed.
- It is an delicious side dish for rice goes well with adai too .
- Beat yogurt and salt to taste in a mixing bowl and set aside.
- Grind together the ingredients under “To grind: and Keep aside.
- In a pan combine ripe mango,green chilies,red chili powder,turmeric powder and water.
- Cover and cook until it turns soft.Add the prepared coconut paste and cook for about 3- 4 minutes, bring it to just a boil and turn off the stove.
- Now slowly add yogurt ,stirring well as you do so.Add more salt and water if required.
- Heat oil in pan and add mustard seeds,let it splutter.Add curry leaves .
- Add this tempering to the prepared curry and mix well.
- Serve with rice.
Ingredients
Yellow pumkin – 1cup
Elephant yam – 1 cup
Red chilli pd – 1 tsp
turmeric pd – 1/2 tsp
Green chilles – 2 nos
To grind
1 tbsp cumin
1 cup coconut scraped
For seasoning
Curry leave 1 sprig
2 tbsp Onion chopped
1/4 tsp mustard seeds
Method
- In a pressure cooker add pumkin, yam, green chillies, red chilli pd, turmeric pd and cook them for 2 whistles with very less water added .
- Grind all the ingredients under “To grind”
- After they are done open the lid and mix in the ground paste to the pumkin and yam, mix them well .
- For seasoning heat oil in a pan add mustard seeds, curry leaves once they start to spultter, add onion and saute till transparent transfer this tempering to the curry and boil it for 2 – 3 mins.
- Serve hot as a side or with steamed rice.
- Grind the coconut and cumin seeds to a smooth paste without adding water and keep aside.
- Cook the yam in little water till they are well done chk by inserting a fork in it after which stir in turmeric powder and salt.
- When the water dries up, add yogurt and mix well. Lower the flame.
- When the curd boils and becomes dry and thick, add the ground coconut mixture and the fenugreek powder. Stir well. Bring to a boil and then remove from flame.
- Heat 3 teaspoons of ghee in a small frying pan. Splutter mustard seeds, dry red chillies and curry leave and add it to the Kalan.
- In a pan take pumpkin cubes , green chillies, thin coconut milk and boil them .
- Stir a bit cover the pan and cook for five minutes.
- Remove the lid add red chori and mix well.
- Now add salt ,curry leaves, thick coconut milk. Stir a bit and mix well. Pour some coconut oil on top. Stir again.
- The Olan is ready !!.
- Soak kadalai for 8-10 hours. Pressure cook with water for 10-15 minutes. Add salt and mix.
- Heat oil in a pan a splutter mustard seeds, curry leaves and then add red chilli pd and mix in the
- Grind coconut, small onion, green chillies, turmeric in a mixer to form a coarse paste.
- Heat oil in another pan and splutter mustard seeds. Fry red chilli and curry leaves. To this add cooked black channa and stir well.
- Now add the ground paste to the channa and also salt as needed.
- Cook for 2- 3 mins and turn off the flame.
- In a pan heat oil splutter the mustard seeds, add curry leaves,
- whole redchilli, grated coconut and saute till the coconut turn slightly brown
- At last crush the papadam or padam in this mix and remove from flame.
- In a pan cook cucumber in a little amt of water with salt.
- Grind the ingredients under “To grind”
- Once the cummber are well cooked add the group paste in to the cucumber and mix well
- Add salt .
- For tempering In a pan heat oil splutter some mustard seeds, curry leaves and whole red chilly
- add the tempering to cucumber.
- Cool this mixture well before adding yogurt . Add yogurt and mix them well. Cucumber Pachadi is ready !!
- Peel the beetroot and cut into cubes.
- Cook them in a pan with little water and salt.
- After the beetroot is well cooked grind them in to puree
- Grind the ingredients under “To grind”.
- In another pan heat oil splutter mustard seeds curry leaves, add the purees beetroot, red chilli pd.
- After it boils add the ground paste and mix well.
- After it cools down completely add yogurt to it.
Ingredients
Cut pieces of raw plantain β 1
Turmeric powder β 1/4 tsp
Salt to taste
Oil for deep frying
Method
- Heat oil in a pan. Take a bowl and some water.
- Add turmeric , followed by the pieces of raw plantain. Take the plantain pieces out and dry them with the help of a clean cloth or a tissue/ kitchen towel.
- Put the pieces into the pan for deep frying. When it gets half fried, add liquefied salt ( In a bowl take salt and mix a tiny amt of water) very slowly in the oil one tsp in a go.
- Once all the pieces become crispy, remove them from the oil.
Mango Achar
Ingredients
Raw Mango – 1 cup ( diced into small cubes)
Red chilli pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Salt to taste
Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Curry leaves 1 sprig
Method
- In a pan heat oil add mustard seeds , curry leave once it splutter.
- Add red chilli pd, turmric pd , salt and add some water (so that the masala stick to the mangoes very well) and then add mango and saute for a while .
- Remove from flame . The water in it must have evaporated, leave it a little juicy if you like.
Pal Payasam
Ingredients
White rice – 1/3 cup
Milk (with more fat content) – 4 cups
Sugar – 1/2 cup heaped or to taste
Cashews – 2- 3 (chopped)
Rasins – 3-4
Ghee – 1tsp
Method
- Wash the white rice and in a pan add the rice and 2 – 3tbsp of water or more and cook them till they are half done.
- Now add Milk to the half done rice and reduce the milk to 3/4 of its original quantity and let the rice cook in the milk.
- Once the rice is cooked and the milk is a bit thickened add sugar and mix well.
- Boil the payasam in low flame for 10 – 15 minute more.
- Turn off the flame , in another pan add ghee, chopped cashews, rasins and saute till slightly golden brown and transfer it to payasam.
- Serve warm.
Linky it to Blogging marathon For letter O under regional theme π
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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Nuoc cham chay – Vietnamese Dipping sauce (Vegetarian )
Today an sharing a sweet and sour condiment which is very popular in Vietnam and generally kept on any dinner table.This sauce is originally made with fish sauce instead of soy sauce am sharing a veg version here. This condiment goes well with spring rolls or any asian crepes .
Even we tried with some frozen samosa they acted like meethi chutney to us. So for today’s blogging marathon Letter N i chose Nuoc Cham chay under street food/ condiments .This simple, ready to make condiment famous with Vietnamese.They can also be served with any sweet and sour soup you just have to serve it with soup and let the guest top this sauce over the soup how much ever he / she likes. Lets move on to the quick recipe of making Vegetarian sauce
Ingredients
4 tbsp soy sauce
2 1/2 tbsp white vinger
5 tbsp boiling water
4 tbsp sugar
2 tsp freshly squeezed lemon
1 tbsp Red chilli sauce
1/4 tsp dry chilli flakes
Method
- Add the vinegar, lime juice, Red chilli sauce and soy sauce in a bowl .
- Take another bowl dissolve the sugar in the boiling water.
- Let the water cool to room temperature.
- Now Mix the sugar water in to the soy sauce mixture
- At last mix in chilli flakes as required .
- An delicious Vegetarian Nouc cham chay (condiment) is ready to serve.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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Momos ( Veg) with Dipping Sauce – Nepali style
As you all know we are doing A-Z theme for this months blogging marathon we have successfully completes 2 weeks and entering our third week am so happy that am a part of this encouraging group. So for today letter M i have chosen an nepali or tibet or bhutan street food and a nutritious one π . So M for Momos with dipping sauce under street food theme.
This stuffed dumpling preparation is one of the most popular dishes in Nepal/ Tibet / Bhutan. This momos are fully veggie and so makes it an delicious choice of snack for vegetarians. They are super juicy and delicious and i have tried the nepali version of momos π . I loved these yummy momos and with the dip it just tasted so yumm π
Ingredients
For wrapper
Maida – 1 cup
salt to taste
water as neaded to make a soft dough
For Filling
Cabbage (grated) – 1 cup
carrot (grated) – 1/2 cup
Onion (chopped) – 1/4 cup
Tofu/ paneer – 1/2 cup ( i used soft tofu crumbled)
Oil – 2 tbsp
Coriander leaves – 2 tbsp
Soya sauce – 1tbsp
Vinegar – 1 tbsp
Salt to taste
Green chilli – 1 No (chopped)
Pepper pd – 1/4 tsp
Ginger garlic paste – 1 tsp
Spring onion greens- 2 tbsp ( chopped )
For sauce
Oil – 1 tbsp
2 tomato, 2 green chilli -pureed
Ginger garlic paste – 1/4 tsp
Onion – 2 tbsp ( chopped)
Paprika – 1/ 4 tsp
Red chilli pd – 1/4 tsp ( if you like spicy you can add more)
Salt to tatse
Vinegar – 1 tsp
Soya sauce – 1 tsp
Method
- In a bowl mix in maida , salt and knead them with the help of required amount of water till the dough comes together and knead a soft dough.
- Now rest the dough for 1/2 hour and them give it a knead to make it nice and smooth.
To make Filling
- In pan heat oil add carrot,ginger garlic paste , green chilli saute them.
- Then add the crumbled tofu, pepper pd, paprika pd, red chilli pd, spring onion saute a for a while.
- Add soya sauce, vinegar, salt , chopped coriander leaves and mix them well
- Filling is ready !!
To proceed
- Divide the dough in to small lemon sized equal balls
- Flatten each ball using your palm .
- Use a rolling pin to roll out each flattened circle into a wrapper or use you hands.
- It is essential that the middle portion of the wrapper dough must be slightly thicker than the edges .
- Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
- Continue till the wrapper is a bit thinner in the edge .
- Repeat with the remaining dough balls.
- Keep the flattened wrappers covered.
- Take a wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
- There are many ways to shape the momos you can pinch both the sides of the dough and make pleating in the one side sticky it to the other side.
- Now arrange them in a steamer or idli stand and steam them for 10 – 15 mins
To make sauce
- In a pan heat oil add ginger garlic paste , onion and saute till transparent
- Now add the tomato puree and cook them till they leave out oil in the sides
- Add red chilli pd, salt, paprika , vinegar and soya sauce .
- Mix them well and cook for 2 mins .
- Serve as a dip for steamed Momos.
- Make the wrapper thin and not too thick.
- After you steam the dumpling you can see that the wrapper turns transparent and you can see that they are well cooked.
- If you have a momos steamer you can steam on them.
- You can choose any veggie you like other than carrot and cabbage you have also use beetroot,beans (finely chopped) ..
- You can skip onion , ginger garlic for jain version.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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