Posts Tagged ‘Kadai’
There are many ways in which you can prepare the smabar powder.
Ingredients
Coriander seeds – 2 1/2 cups
Red Chillies – 4 cups
Thoor Dhal – 1/2 cup
Chenna Dhal – 1/2 cup
Methi Seeds – 1 hand full
Procedure
Fry all the ingredients one by one in a dry kadai till the raw flavour vanishes.
Allow it to cool and make into a smooth powder.
Store it a air tight container so the aroma will be retained.
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.
Ellu (TIL) Chutney,
It is a very healthy chutney. Always eat ellu occasionally. It will increase your weight but it is vary tasty.
Ingredients
White Til (Ellu)seeds – 2 tablespoon
Grated Coconut – ½ cup
Red Chillies – 3 to 4 Nos (depending on the size)
Tamarind – a small gooseberry size
Salt – 1 teaspoon or as per taste
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp
Procedure
-Clean the til seeds and fry it in a dry kadai till it pops up. Allow it to cool.
- Grind the fried til, coconut, tamarind , chillies with salt into a fine paste
-Season it with mustard, urud dhal and curry leaves.
TOMATO CHUTNEY
Ingredients
Tomato – 3 Nos
Onion (big one) – 1 Nos
Green chilies – 4 Nos
methi powder
- 1/4 tsp
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp
Procedure
-Chop onion , chilies and tomatoes into small pieces. Apply 1 tsp of oil in the kadai and fry them till the onion is softly cooked.
- Allow it to cool and grind it into a paste .
- Season it with mustard, urud dhal , methi powder and curry leaves.
This chutney goes well with chapathi, dosa, idili and poori. You can also use it as a spread for bread toast.
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 curry 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 seasoned things.
- Add a 1 pinch of perungayam and1/2 tsp lemon juice ( if you like then grind a small piece of tamarind. But adding lemon juice, we will get a new flavour).
Always add the seasoned things at the time of serving to retain the freshness.
You can make small changes to do different kind of chutneys
1 Coriander Chutney
The procedure is same as that of pure coconut chutney. While grinding you have to add finely chopped coriander.
2Pudhina Chutney
The only change you have to make is add pudhina (mint) leaves.
Remove the leaves form the stem. Wash it thoroughly. Apply some oil in the pan and saute the leaves for about 2 minutes.
Grind it with coconut, fried gram and green chilies.
Mint is full of iron . At least try to have it once a week. Seasoning and the other things remain the same.
3 Capsicum Chutney
The procedure is same as that of pudhina chutney. Instead of pudhina use capsicum.
Cut into small pieces and fry them in the kadai. You need not fry for a longer period. Just 2 minutes of cooking will do.
KEERAI KOOTU - Many of us don’t prefer to eat keerai (greens) when done as ordinary masial or keerai sundal.
Here is a very easy way to make even the greens( keerai) more delicious.
Ingredients
Urud dhal – 1 tsp
Chenna dhal – 1 tsp
Red Chillies – 2 nos (to taste)
Coconut – 1 tbl spoon
Jeera – 1/2 tsp
Greens – 2 cups (finely chopped)
Mung dhal – 2 tbl spoon
Mustard – 1/2 tsp
Curry leaves – 1/2 tsp
Oil -1tsp ( for seasoning)
Procedure
-Cook the greens along with mung dhal by adding little amount of salt.
-Apply 1 tsp of oil in kadai and fry urud dhal, chenna dhal, red chillies till golden brown. Allow it to cool and grind it along with fresh grated coconut, jeera and a pinch of asafoetida to make a smooth paste.
-Add the paste to the cooked greens and boil it for 2 minutes. Season it with mustard, broken urud dhal and fresh curry leaves.
Very tasty keerai kootu is ready. This can be served with hot rice. It is a also a perfect side dish for roti.
Preffered greens are arai keerai, mulai keerai, pasalai keerai, palak, thoodhuvalai, murangai keerai, mani thakali keerai, thandu keerai ( both red and green).
This is another variety of vada which involves three types of dhal.
Ingredients
Chenna Dhal}
Thoor Daal } together 1 cup
Urud dhal }
Take all the three dhals in equal quantities to make up 1 cup full ( appx 200 gms)
Red Chillies – 4 Nos
Green Chillies – 4 Nos
Salt – 3/4 tsp
Ginger -1/2 inch
Hing 1/2 tsp
The above mentioned ingredients are meant for grinding and preparing the batter.
Onion – 1/2 cup finely chopped
Curry leaves – 15-20
Croiander – 2 tsp finely chopped
Sonuf – 1/4 tsp (just crush it and add to the batter)
Procedure
-Soak the dhal for about 1 hour.
-Grind it into a coarse batter along with salt, chillies and ginger.
- Mix the finely chopped onion, curry leaves, chopped coriander and crushed sonuf and pinch of baking soda with the batter.
-Heat the oil in the kadai. Take a small ball of batter in your hands. Either you can flatten it in your hands or use a plantain leaf or polythene sheet, drop it into oil and fry till it is golden brown. Depending upon the quantity of the frying oio you can make upto 5-6 vada at a time
-Pierce a knife into one vada to see if it is cooked. If the batter sticks then it needs more cooking.
Serve it hot with chutney and sambar. Even the tomato ketchup is a good combination.
Along with finely chopped onion you can also add finely chopped cabbage and grated potato.
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 strain 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. It can be had with raw rice, idli, dosa etc.
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Medhu vada is one of the most favorite snacks every one likes. It is whole urud dhal preparation.
Ingredients
Urad Dhal – 1 cup (app 200 gms)
Red chillies – 4 nos
Green Chillies – 4 nos
Ginger – half an inch
Salt – 3/4 tsp
Asafoetida – 1/2 tsp (Hing or perungayam)
Oil- for frying
Procedure
-Soak urad dhal in water for 1 hours.
-Grind the soaked urad dhal along with chillies, ginger and salt into a fine paste i.e. when you take the batter in your fingers you should not feel the grains (Add water to the batter little by little so that the batter doesn’t go watery). The batter should be thick. It should not flow freely from the spoon when you pour it down.
-You can either make plain vada just by adding curry leaves and finely chopped coriander to the batter or you can add the following vegetables.
Finely chopped onion, finely chopped cabbage, grated potato, leafy greens (keerai) such as arai keerai, mulai keerai, murungai keerai etc.
-To make the vada crisp you can add a pinch of baking soda just before making it or just mash a boiled potato to the batter and mix it well. By adding boiled potato the vada will remain crisp and puffy for a long time
-Heat oil in a kadai. Dip your hands in water. Take the batter of the size of a small ball in your palm or plantain leaf or a polythene sheet and pat it to form a circle. Dip your index finger in water and make a hole in the patted batter in the center.
-Fry the patted batter in oil till golden brown on both sides. Soft and puffy Vadas are ready to be served with any chutney. It tastes good with coconut chutney or pudina chutney.
-While taking the batter in hand dip your palm in water so that after patting the batter, you can drop it in the oil. If the batter is watery it will not freely drop into the oil. To check if the Vada is cooked fully wash the tip of a knife and pierce the vada. If no batter sticks on the knife then the vada is fully cooked or else it needs more cooking.
DHAGI VADA
The procedure to prepare the vadai remains the same. The only thing we have to do is soak the vada in the curd after deep frying it.
Instead of soaking the vada in the seasoned plain curd let us make the curd little bit spicy by making the following alterations.
Ingredients to grind and mix with the curd:- Green chillies – 2 Nos, Coconut – 1 tbl spoon, Ginger -1/4 inch, Finely chopped coriander - 2 tsp, Hing – 1/2 tsp, Salt – 1/2 tsp
Grind all the above mentioned ingredients and mix it with the curd. Season it with mustard seeds and fresh curry leaves.
or
Just add little bit of salt to the curd and mix it well. Soak the Vada and Garnish it with grated carrot, finely chopped coriander, finely chopped green chillies , karaboondhi and thin omapodi. If you prefer you can add 1 pinch of chat masala.
But remember one thing . The garnishing should be done only at the time of serving the curd vada. Otherwise the garnish will get soaked in dhagi and it will loose its fresh taste
SAMBAR VADA
The procedure to prepare the vadai remains the same.
Instead of soaking it in dhagi you have soak the vada in hot and spicy sambar. For this the sambar should not be very thick. Soak the vada atleat for half an hour before serving. Only then the sambar will penetrate into the vada and will taste good.
If it is soaked for a very long time there is a chance for the vadai to get dissolved in the sambar. Everthing will become together and will not be good to taste. So even if there is going to be a delay for serving the vada, remove it from the sambar and keep it aside and while serving it add the sambar, garnish it with finely chopped corinader andthen serve.
MYSORE BONDA
Ingredients
Urad Dhal – 1 cup (app 200 gms)
Green Chillies – 4 nos
Ginger – half an inch
Grated coconut – 1 Tbl spoon
Raw rice powder – 1 Tbl spoon
Salt – 3/4 tsp
Asafoetida – 1/2 tsp (Hing or perungayam)
Oil- for frying
Procedure
-Soak urad dhal in water for 1 hours.
-Grind the soaked urad dhal into a fine paste along with salt( i.e. when you take the batter in your fingers you should not feel the grains (Add water to the batter little by little so that the batter doesn’t go watery). The batter should be thick. It should not flow freely from the spoon when you pour it down.
-Finely grate the chillies and ginger and add to the batter along with coconut and hing. Season it with 1/2 tsp of mustard.
-You can either make plain bonda just by adding curry leaves and finely chopped coriander to the batter or you can add the following finely chopped onion or carrot. Either you can grate to coconut or make into small pieces and add to the batter.
-Heat oil in a kadai. Dip your hands in water. Unlike vada you need not pat it to form a circle. You can drop it into the oil just in the form of a ball itself.
-Fry the batter in oil till golden brown. Soft and puffy Vadas are ready to be served with any chutney. It tastes good with coconut chutney and sambar.
-While taking the batter in hand dip your palm in water. If the batter is watery it will not freely drop into the oil. To check if the bonda is cooked as you did for vada fully wash the tip of a knife and pierce the vada. If no batter sticks on the knife then the bonda is fully cooked or else it needs more cooking.
PURE COCONUT CHUTNEY
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 curry 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 seasoned things.
- Add a 1 pinch of perungayam and1/2 tsp lemon juice ( if you like then grind a small piece of tamarind. But adding lemon juice, we will get a new flavour).
Always add the seasoned things at the time of serving to retain the freshness.
