Posts Tagged ‘Consistency’

BOMBAY CHUTNEY

Ingredients

Besan – 3 tsp
(Kadalai mavu)
Onion – 1 Nos
(finely chopped)
Tomato – 2 nos
Green chilies – 4 Nos (slit it length wise)
Oil – 2 tsp
Turmeric powder – 1/2 tsp

For seasoning
mustard seeds – 1/2 tsp
curry leaves – 10 to 15 nos
oil – 2 tsp

Procedure

-Mix the besan with 1 tumbler of water. Make it into a dilute batter.

-Apply oil in the pan and allow mustard & cumin’s seeds to splutter . Add finely chopped onion, tomato, curry leaves and the green chilies.along with turmeric powder. if needed add 1 ladle of water to cook the onion.

- Cook till the onion is soft and now add the besan batter and cook it for 5 minutes.

- The gravy will start thickening and will not stick to the pan . This is the consistency. Garnish it with finely chopped coriander.

You can also add 1/2 tsp lemon juice to increase the flavour and taste. This chutney goes well with chapati & poori . It is very easy to prepare. It will hardly take 10 minutes to prepare.

The simplest but the most tastiest snacks, easy and quick to  make snacks is karaboondhi.

Ingredients

Besan ( Gram flour) – 1 cup

Rice flour –  1 tbl spoon

Salt – 1/2 tsp

Chilly powder – 1 tsp (to taste)

Baking powder – 1 pinch (optional)

Asafoetida – 1/4 tsp

Cashew nuts – 15-20 nos

Fresh curry leaves – a few

Oil – deep frying

Procedure

-In one table spoon of oil fry the curry leaves and set aside.  Again apply 2 tbl spoons of oil and fry the cashew nuts till they are golden in color and set aside.

-Mix besan , rice flour, chilly powder, a pinch of baking powder &  salt in water and make it into a thick but pouring  batter ( of bajji consistency) .

-Pass them into a special boondhi ladle ( shallow rimmed ladle with holes) Rub the batter evenly and quickly through the holes with a spoon.

-It will fall in fine round beads.  Now and then move them gently with a perforated spoon.  Deep fry till it is golden yellow in color.   Remove it form the oil with the help of a perforated spatula.  Allow the excess oil to get drained on a kitchen tissue paper. Repeat the process till all the batter is over.

-Now mix the prepared boondhi along with fried cashews and curry leaves.

Mouth watering kara boondhi is ready.

We can make little variations to make it taste different.

Instead of adding chilly powder we can add pepper powder.  But pepper powder  should be added only at the end of the preparation of the boondhi.

Further variation you can do is not to add chilly powder with the besan-rice flour batter, but instead sprinkle it after preparing the boondhi, before adding curry leaves and cashew nuts.

It is the kheer made out of roasted vermicelli or semiya and milk.  The taste is very good and almost liked by all.

Ingredients

Vermicelli (Semiya) – 150 gms (1 cup )
Milk –  4 cups ( appx 1 lit)
Sugar – 20  gms ( to taste)
Cardamom powder – 1/2 tsp
Ghee – 1 tblsp
Cashew and raisins for garnishing

Procedure

-Apply 1 tblspoon of ghee to a thick bottom pan and fry the vermicelli till it is golden brown.  In the mean time boil 1 cup of water in another vessel.

- Now add this boiling water to the vermicelli and allow it to cook for 2 minutes and add the milk.  The kheer will taste good if the vermicelli gets cooked in milk.

-Let this mixture reduce to 3/4 of the original quantity.  Now add the required sugar and allow it to dissolve.

- Again let it simmer atleast  for 20 minutes. The kheer will reach the consistency , so that it is neither too thick or too thin.  Switch of the stove and add the cardamom powder.

-Garnish it with fried cashews and raisins.  Serve it hot or cold.

The famous Unniappam is a very tasty delicious rice pudding of Kerala. Though it is done on many occasions, it is considered as a favourite dish which Unni kannan likes. So we can call this as a Janmashatami special. It is also done on the occasion of Karthikai , a Tamil Nadu festival which comes during the month of December. It is also called karthikai appam.

Ingredients

It is one of the most delicious milk preparations. I am sure on one will say no to it.

One of the most common and delicious tiffin of Tamil Nadu is Dosa. It is one of the easiest tiffin preparation even for beginners. You can make variety of dosa by making small changes and adding few things. I have seen many people buying the batter needed to make dosa from shops. Why Don’t you try it at home making the batter. It is both economical and hygienic. Let me start with the preparation of DOSA BATTER or DOSA PASTE

Preparation of Batter

Ingredients

Rice -3 cups
Urud Dhal – 1 cup

-Soak rice and urud dhal separately for 6 hours overnight in water.
-Grind to paste.
-Mix together, add salt with water to make batter. A free flow is the consistency of the batter
- Leave the mixture in room temperature for about 6 hours.
- It can be stored in fridge for 4 to 5 days.

To get added flavour to your dosa you can even add 1 tsp of methi seeds along with urad dhal.

Dosa in general goes well with chutney and sambar or chutney powder ( Milagai podi)
I have already told you about the sambar preparation using Sambar powder. Now let me tell you how to prepare a Sambar which gives you the taste of one which is served in hotels.

Hotel Sambar

Ingredients

Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp

To fry and grind

Red Chillies – 6 nos
Coriander seeds (Dhaniya) -1 1/2 Table spoon
Chenna dhal – 1Table spoon
Methi Seeds – 1/2 tsp
Black pepper – 1/2 tsp
Cumin’s seeds (jeera) – 1tsp
Curry leaves – 1 hand full

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon

Sambar procedure

-Pressure cook thoor dhal with little turmeric powder
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. Let it cool and make it into a fine powder.
-Again apply some oil in the kadai season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time stain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked
- Now add the well smashed thoor dhal and the prepared powder to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.

A very tasty hotel sambar is ready to be served with hot hot dosas.
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Now I am going to tell you about the preparation of pure coconut chutney

Coconut chutney -Procedure

Ingredients

To Grind
Pure grated coconut – 1 cup
Fried gram (pottukadalai) – 1 Table spoon
green chillies – 2 Nos ( If you need little bit hot chutney increase the nos of chillies)

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp

Procedure

- Season the mustard seed, urud dhal and the coriander with oil.
- Fry the green chillies
- Now grind the coconut, fried gram and green chillies and make into a paste.
- Add the necessary quantity of water to dilute the paste and the the seasoned things.
- Add a 1 pinch of perungayam and1/2 tsp lemon juice ( some will a small piece of tamarind. But adding lemon juice, we will get a new flavour).
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CHUTNEY POWDER (Milakai Podi)

This is one of the most common side dishes for Dosa and Idli. Even if you are not able to prepare coconut chutney or sambar you can use this powder as the side dish along with sesame oil (Nallaennnai)

Ingredients

Channa Dal – 1 Cup
Urud Dal – 1 Cup
Mustard – half a teaspoon
Sesame(ellu) – 2 teaspoons
Asafoetida (perungayam) – half a teaspoon
Red Chillies – 1 & half cups
A small piece of Jaggery.

Procedure

Dry fry mustard and sesame. Apply some oil and fry the chillies till it is brown.
Fry channa dal and urud dal till they are roasted. Allow it to cool and grind all the friend items with asafoetida, necessary salt and jaggery. Don’t make it into a very fine powder let it be little coarse.

Paper Roast

Why go to hotel for paper roast? Why not try it at home? It is very easy. All you have to do is if you going to take a bowl full of batter then you have to add 2 tsp of corn flour. Dilute it to dosa batter consistency and of course little bit of more oil than ordinary dosa.

Ghee Roast

Prepare the batter the same way for paper roast. After making the dosa transfer to the plate in which you going to serve and then smear the ghee on it. If you apply the ghee when the dosa is still in the tawa, due to extensive heat the ghee will evaporate giving less flavour for Dosa.
Preferably fresh ghee with fine aroma is preferred.