Posts Tagged ‘Spoon’

Parrupu podi

Ingredients

Channa Dhal – 1 cup

Thoor Dhal – 1 Cup

Red Chilies – 10 nos

Black pepper – 1 TSp

Asafoetida – 1/2 tsp

Salt- 1tsp

Curry leaves – 10-15 leaves

Oil – 1 tsp

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Procedure

-Dry fry Channa Dhal and thoor dhal till they are golden brown.

-Again Dry fry pepper. Once it starts spluttering just put the chilies and fry it for two minutes.

-Now wash the curry leaves and spread it on a dry cloth. Allow it to dry. Apply 1 tsp of oil in the pan and fry it untill it turns dark green in colour.

-Grind the dhal which you have fried along with pepper and asafoetida into a fine powder along with salt.

-Finally add the fried curry leaves.

This podi is very tasty when taken with hot rice with one spoon of ghee. This podi can be stored for at least a period of month, since we don’t add any oil to it , it will remain fresh for a longer period.

GARLIC POWDER

The procedure and ingredients is same as that of paruppu podi. The only addition we make is 10-15 flakes of garlic.

Fry the garlic in 1 tsp of oil in a pan untill it is golden brown and starts giving out aroma.

After making the paruppu podi finally add the garlic flakes and once again powder it.

My last post was roti. So I thought of posting the all time favourite side dish “GOBI MANCHURIAN”

Ingredients

Gobi (cauliflower )  – 1 medium size

Maida (all purpose flour) – 3/4 cup

Corn flour – 1 tbl spoon

Chilli powder – 1 tsp

Salt – to taste

Vinegar 1/2 tsp

Chopped green chillies – 1tsp

Ginger garlic paste – 1 tbl spoon

finely chopped onion and bell pepper – 1 cup

Ajinomoto – 1/4 tsp

Soya sauce – 2 tbl spoon

Tomato sauce – 2-3 tbl spoon

Oil- for deep frying gobi

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Procedure

-Cut Gobi into small petals .  soak it in salt water for 10 minutes.  Drain the water and half cook the gobi by adding a small amount of water and salt.

-Make a thick paste using maida, corn flour, salt, 1/2 tbl spoon ginger garlic paste, 1/2 tsp viniger, 1 tsp chilli powder.  Toss the gobi in the paste and deep fry.  Drain the oil and set aside.

- Now in a pan   apply 2 tbl spoon of oil.  Saute chopped onion, capsicum, ginger garlic paste for few minutes.  Once the onion becomes tender add 2-3 tbl spoon tomato sauce, 2 tbl spoon soya sauce and ajinomoto.

-Now add the fried gobi and saute it for few minutes till it becomes dry.  Garnish it with coriander  and spring onions.

If you are going to make it in large quantities,  keep the fried gobi  separate and the gravy portion separate.  Just saute it before serving.  This the preparation I do at home which gives the typical taste as that of hotel.

Mysore Rasam

Ingredients

Tamarind – small lemon size
Tomato – 1 big in size
Turmeric powder – 1/4 tsp
Cooked Thoor Dhal – 1 tsp along with water

To fry and grind

Coriander seeds – 2 tsp, Thoordhal – 1 tsp, ChennaDhal – 1 tsp, Red Chilies – 4 (or 6, if u need a spicy rasam)Nos, Black pepper – 1/2 tsp, Methi seeds- 1/4 tsp, Asafoetida -1/4 tsp. Roast the above in a spoon of ghee or oil. Add 1/2 tsp of jeera and Coconut – 1 Tbl spoon, grind it to a smoot powder.

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For Seasoning

Mustard seeds – 1/2 tsp
Ghee – 1 tsp
Fresh Curry leaves – 10-15 nos

Procedure

-Strain the tamarind with 1 1/2 cups of water. Instead of putting the tomato as pieces you grind the tomato and add the puree. This will enhance the color of the rasam.

-Add turmeric powder and salt and allow it to boil for about 5 to seven minutes till the raw smell of tamarind vanishes. Now add the powder you prepared.

-Smash the cooked thoor dhal and add it along with its water & allow the rasam to boil just for a minute.

-Add coriander leaves, saute mustard seeds in ghee along with fresh curry leaves and add it to rasam.

Lime Mysore Rasam

Instead of adding the tamarind in the beginning add the lime juice at last, as you did for the lime rasam.

Brinjal Mysore Rasam

Slit the small brinjals into four without fully cutting them.

Cook the brinjal in tamarind water and repeat the same procedure.

This is a very simple variety of kootu made out of cucumber and  chenna dhal.

INGREDIENTS

Cucumber – 2 cups ( chopped into small pieces in the form of cubes)

Chenna Dhal – 2 tbl spoons

Grated coconut – 2 tbl spoons

Cumin(jeera) seeds – 1 tsp

Red chillies – 2 nos (to taste)

Salt – 1/2 tsp ( to taste)

Raw rice – 1/2 tsp

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PROCEDURE

-Pressure cook the chenna dhal and cucumber by adding 1/2 cup of water, salt and one pinch of turmeric powder.  Just allow three whistles and lower the flame for 2 minutes.

-Grind the coconut, jeera , raw rice and red chillies into a fine paste,  by adding little water.

- Add this paste to the cooked cucumber and allow it to boil for 2 minutes.

-Season it with 1/2 tsp mustard, 1/4 spoon asafoetida and fresh curry leaves.

This a very tasty kootu.  Because of its mild nature kids will like it.  It also serves as a side dish to chapathi.

( We all know that cucumber is a watery vegetable. When cooked by adding water it becomes all the more watery.  Don’t drain the excess water.  Instead use it for grinding the coconut paste.  Its nutritious value will be preserved. As far as possible never drain the water used for cooking the vegetables.  All the nutrients will be lost)

Tomato is a vegetable which we use in our day to day food. Now let me tell you how to make a pickle  out of it.  This is also called thakali thokku.  It taste very good with plain rice.  It can also be used as a side dish for idli, dosa ,  chapathi etc.

INGREDIENTS

Ripe Tomatoes – 1 kg

Sesame oil – 100 ml (1/2 cup)  ( if you don’t prefer seasma oil then any cooking oil can be used)

Mustard seeds – 1 tsp

Chilli Powder – 2 Tbl spoon ( to  taste )

Salt – 2 tsp ( to taste)

Methi powder – 1/4  tsp

Asafoetida – 1/2 tsp

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PROCEDURE

-Wash the tomato and make it into a paste by grinding it in a food processor.

-Take a thick bottom pan and add the sesame oil. Keep it on a medium flame. Once the oil starts fuming add mustard seeds and allow it to splutter completely. Only when the mustard seeds splutters completely the shelf life of thokku  will last long.

-Add the tomato paste and bring it to boil. Once it starts boiling, add  salt, chilli powder  one pinch of  turmeric powder and a small piece of jaggery for added taste.

-When the pulp gets thick, oil will come up on the sides & the gravy will get deposited at the bottom. This indicates that thokku is done.  Add the prepared methi powder , stir it for 2 minutes, thin the asafoetida (hing powder), mix it well.  Cook for another minute and switch off the stove and and transfer it to another clean , sterile c0ntainer to avoid further thickening. Allow it to cool and only then close the container.

This thokku can be stored outside the fridge for 3 to 4 days.  If you are going to store it for  a longer period then refrigerate it.

While serving any pickle,  use dry spoon only.

To prepare methi powder

Dry fry methi in a pan till it is golden brown and make it into a fine  powder.  In fact this methi powder can be used while preparing sambar instead of using whole methi  during seasoning.

If Bangalore tomato is used which is less sour in taste,  we can add lime size tamarind (soak it in hot water and strain it into a thick pulp )  along with tomato paste.

Usually desi tomatoes ( nattu thakali) is preferable to make this pickle.

RAVA IDLI an ideal morning breakfast, very nutritious but easy  to make.

INGREDIENTS

Rava/ sooji – 1 cup (small once preferred)

Curd / Yogurt – 1 cup (If it is little sour in taste it will enhance the taste of the idli)

Mustard seeds – 1/2 tsp

Grated ginger -  1/2 tsp

Finely chopped chillies – 2 or 3 ( to taste )

Chopped coriander – 2 tsp

Curry leaves – 1 strand

Chenna dhal, Urud dhal, Jeera – 1/2 tsp each

finely grated carrot – 1/2  cup

Cashew – 10-15 (optional)

Ghee – 2 tsp

Oil – 2tbl spoon

baking salt – 1/4 tsp (Soda)

Salt – 1 tsp ( to taste)

Water – 1/4 cup

PROCEDURE

- Apply 2 tbl spoon of  oil in a pan . Add the mustard seeds , once it starts popping add Chenna dhal, Urud dhal, Jeera and fry till they are golden brown, then add the finely grated ginger, green chillies, and curry leaves and season them.

-Add the rava and fry it for about 5 minutes, so that the sooji is fried.  Now add fried things to the curd.  Also add  the baking salt,  a pinch of asafoetida, chopped carrot, coriander and mix well. The batter should be of idli consistency.  Set aside for 30 minutes.

-In the mean time add 2 tsp of ghee to the pan and fry the cashews till they are golden brown.  (Make the cashews into half and then fry).

-Greece the idli stand .  Fill the molds with the batter and then place the cashews on the top of the batter so that when idlis are cooked the cashews can be seen on the top. Pressure cook without placing weight, for about 12 to 15 minutes. Switch of the stove and give a standing time for about 2 minutes before removing the idlis form the plate.

Spicy and tasty rava idlis  are ready to be served. Serve it with chutney and sambar.

Apart from adding carrot , you can also add 2 tbl spoons of grated coconut, finely chopped beans , beetroot , fresh green peas, capsicum, cabbage and even cauliflower. If you are going to add many vegetables,  then let the cut vegetable amount to 3/ 4 cup.

I try to add as many vegetables as possible , so that the vegetable idli becomes quite nutritive.

If don’ t prefer to add baking salt,  then increase the oil to 3 tbl spoon while seasoning the sooji  and increase the quantity of curd to 1 1/4 cup.

Idli  can be called Tamil Nadu delicacy.  It is easy  to make but a nutritious breakfast.

Idli preparation involves 2 steps  1.  The preparation of batter . 2. Preparation of idli.

INGREDIENTS FOR BATTER PREPARATION

Boiled rice – 3 cups

Urad dhal – 1 cup

Methi seeds – 2 tsp

Salt – 1 1/2 tsp ( to taste )

PROCEDURE

-Soak the rice and urud dhal for at least 4 hours separately. Methi seeds can be soaked with urud dhal.  I use wet grinder to make the batter.  You can use food processor to make the batter.

-Wash the soaked rice thoroughly well and add to the grinder to make it a batter which is not very smooth but little bit coarse- grained.  Set aside the rice batter separately.

- Again wash the urud dhal (whole)  and start grinding it by adding water little by little.  Make it into a smooth and fluffy paste.  Preparation of this batter will take little time.  The more you grind the urud dhal , the more soft idlis are.  When you feel it in hand, the batter must be smooth (feel of a satin).

-Now mix the rice batter along with it , add salt and mix both the batters thoroughly from top to bottom and leave it undisturbed for at  least 8 hours.

PREPARATION IF IDLIS

-Greece the idli mold with edible oil.

-Fill the molds with idli batter.  If you are going to use pressure cooker don’t place weight .

-Set the stove in high untill a heavy steam comes through the nostril of the cooker.

- Once you see the steam coming out,  lower the flame and cook it for about 10 minutes.

-Switch of the stove and give a standing time for about 2 minutes. Open the cooker and remove it from the idli mold. They are done when a spoon or a stick pricked in the middle comes out clean.

Soft and puffy idlis are ready. Serve it hot with chutney and sambar.

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).

Mixture is a all time favorite snacks for every one .  As Diwali is fast approaching I am going to tell the preparation of Spicy South Indian mixture.

By its name itself, it is a combination of  boondhi, omapodi, fried- groundnuts, cashewnuts , aval (poha or flattened rice flakes) and curry leaves along with red chilly powder, salt and asafoetida.

Ingrediants

Besan  - 4 cups

Rice flour – 2 cups

Maida – 1 cup

Cashew nuts – 100 gms

Groundnuts – 150 gms

Fried gram – 100 gms (pori or pottu kadalai)

Aval – 100 gms

Butter – 6 tsp

Fresh curry leaves – 1 hand full ( washed and dried)

Chilly powder – 1 Tbl spoon ( to taste)

Salt- 3/4 Tbl spoon ( to taste)

Asafoetida – 1 Tsp

Oil – for deep frying

THUKADA PREPARATION

Ingrediants

Maida – 1 cup

Butter – 1 tsp

Salt – 1 pinch

Sugar 2 tsp (powdered)

Water – to need the dough

Procedure

-Mix  all purpose flour with salt , sugar, butter and water and make it into a dough softer in consistency than roti dough.

-Roll it in to a chapathi ( little thick), cut it into small diamond pieces and deep fry it immediately. If the dough stays for long thukada will become hard. Sweet thukadas are ready. Set aside and allow it to cool.

BOONDHI PREPARATION

Ingredients

Besan ( Gram flour) – 2 cup

Rice flour –  1 cup

Salt – 1/4 tsp

Baking powder – 1 pinch (optional)

Butter – 2 tsp

Procedure

-Mix besan , rice flour,  a pinch of baking powder & and 1/4 tsp  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.

OMAPODI PREPARATION

Ingrediants

Besan – 2 cups

Rice flour – 1 cup

Salt – 1/4  tsp ( to taste)

Butter or ghee – 2 Tsp

Oil – for deep frying

Procedure

-Mix besan , rice flour,  salt with  water and make it into a thick paste like  batter but a soft one.

-Heat the oil in the kadai.Test how hot it is by dropping a pinch of dough into it – if it sinks, the oil hasn’t become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.

-In your muruku press place the oma podi plate and load

the dough and press it directly into the hot oil. Fry it untill it is golden yellow and crispy.

Crispy omapodi  is ready.

Now set aside boondhi and omapodi.

- In a dry pan just fry the fried gram for about 5 minutes without applying oil.

-Again deep fry groundnuts, cashew nuts, aval and curry leaves one by one.  Allow the oil to drain well in a kitchen tissue before mixing it along with boondhi and omapodi.

-Now mix the chilly powder along with salt and asafoetida.  For getting a even mixture you can just turn one round in mixie.

-Now in a big pan first put the bondhi,  then crushed omapodi,  the fried nuts and aval- curry leaves fry and on the top put the chilly-salt powder mixture and throughly mix every thing form top to bottom so that the chilly- salt powder spreads evenly.

Spicy south Indian mixture is ready to taste.

Omapodi  is another South Indian snacks, prepared using besan and rice flour.  We add omam or Ajvain to it to get a fine flavour.  Omam is very good  for health.  Try to include it in as many preparations as possible.

Ingrediants

Besan – 2 cups

Rice flour – 1 cup

Omam -15 gms (powdered)

Salt – 1  tsp ( to taste)

Asafoetida – 1/2 tsp

Butter or ghee – 1 tbl spoon

Oil – for deep frying

Procedure

-Mix besan , rice flour, omam powder,  asafoetida &  salt with  water and make it into a thick paste like  batter but a soft one.

-Heat the oil in the kadai.Test how hot it is by dropping a pinch of dough into it – if it sinks, the oil hasn’t become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.

-In your muruku press place the oma podi plate and load

the dough and press it directly into the hot oil. Fry it untill it is golden yellow and crispy.

Crispy omapodi  is ready. Allow it to cool and store it in an air tight container.

We can make little variations to make it taste different.

Along with omam powder add 1 tsp of  chilly powder and prepare the batter.

For the omapodi we add for mixture adding omam is optional.  We can add chilly powder alone to do kara omapodi.