Tuesday, January 10, 2017

Tiffin Sambar Version 4

This is very similar to the previous version of Tiffin Sambar.The only difference here is that we cook the dhals along with tomatoes and add it to the boiled vegetables
Whereas in the Tiffin Sambar Version 3 the vegetables and dhals are cooked together
Look out Tiffin Sambar Version 3


Ingredients
Part 1 - Dhals
  • Moong Dhal - 1/2 cup
  • Toor Dhal - 1/4 cup
  • Tomato - 3 or 4 nos
Soak both the dhals together for atleast 20 minutes


Part 2 - Vegetables
  • Gingelly oil - 1 teaspoon
  • Curry leaves - little
  • Hing - a pinch
  • Methi seeds - 1/2 teaspoon
  • Small Onions - 10 nos
  • Capsicum - 1 small no: (cubed)
  • Brinjal - 5 nos (chop it lengthwise)
  • Carrot - 1
  • Radish - 1
  • Sambar Powder - 2 teaspoons
  • Coriander Powder - 1 teaspoon
  • Salt - 1 1 /2 teaspoon
  • Turmeric Powder - 1/2 teaspoon

Part 3 - Seasoning and Garnish
  • Ghee - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Curry leaves - 2 or 3
  • Red Chilly - 1
  • Hing - a pinch
  • Coriander Leaves
Method
Part 1 - Pressure Cooking
  • Take soaked dhals in a pressure cooker.Add turmeric powder, little oil and water
  • Put chopped tomato pieces
  • Close the cooker and pressure cook for 3 whistles
Step 2 - Cooking Vegetables
  • Heat oil in a cooker and fry curry leaves, methi seeds and hing in it
  • Add small onions and saute it
  • Put brinjals and mix it
  • Add capsicum, carrot and radish.Swirl it once
  • Put sambar powder, coriander powder and turmeric powder.Mix it well
Step 3 - Sambar
  • Add salt and pour water to boil the vegetables
  • Now transfer the mashed and cooked dhal
  • Give it a boil
  • In a separate kadai heat ghee and season with mustard seeds, curry leaves, red chilly and hing
  • Pour it over the sambar
  • Finally garnish with coriander leaves

Hot Tiffin Sambar is ready to be served


Sunday, January 8, 2017

Brinjal Gosthu / Kathrikai Gosthu

Learnt this recipe from a TV Show which demonstrated how Gosthu is made in a popular hotel in Chidambaram
I followed the same recipe and it turned out well

Ingredients
Part 1 - Saute and Grind
  • Oil - 2 teaspoons
  • Small Onions - 15 nos
  • Purple Brinjals - 1/4 kg
Also soak a small gooseberry sized tamarind in water

Part 2 - Gosthu Powder
  • Oil - Little
  • Red Chilly - 5 or 6 nos
  • Coriander Seeds - 1 teaspoon
  • Channa Dhal - 2 teaspoons
  • Hing - little
Fry these items in oil and powder it in a mixer

Part 3 - Seasoning
  • Gingelly Oil - 2 teaspoons
  • Mustard seeds - 1 teaspoon
  • Channa / Urad dhal - little
  • Curry leaves - little
  • Hing - little
Part 4 - Others
  • Salt - 1 teaspoon
  • Jaggery - little
  • Coriander leaves - little
Method
Step 1 - Saute and Grind
  • Heat oil in a kadai.Saute small onions first
  • Then add cut brinjals and cook till it is soft
  • Let it cool.Grind it coarsely
Step 2 - Gosthu
  • Heat gingelly oil and do the seasoning with the items mentioned in Part 3
  • Put the coarse paste along with Gosthu Powder and salt.Mix well
  • Pour tamarind extract and add jaggery.Give it a boil
  • Switch off the stove.Garnish with coriander leaves and gingelly oil

Serve it with hot idlis




Friday, January 6, 2017

Vegetable Kurma

This is one of the best side dishes for Idiyappam so also for Chapathi and Pulav


Ingredients
Part 1 - Seasoning and Saute

  • Oil - 2 tablespoons
  • Bay leaf - 1
  • Fennel seeds / Sombu - 1 teaspoon
  • Cloves - 2 nos
  • Elachi -1
  • Cinnamon - 1 small stick
  • Green chilly - 4 nos
  • Garlic - 10 cloves
  • Ginger - small piece
  • Onions - 2 nos
  • Tomato - 1

Part 2 - Vegetables and Masalas
  • Mixed Vegetables - 2 cup (I used carrot, cauliflower, potato and beans)
  • Fresh Peas - 1/2 cup
  • Curd - 1 ladle
  • Coriander powder - 1 teaspoon
  • Chilly powder - 1/2 teaspoon
  • Turmeric - 1/2 teaspoon
  • Garam Masala - 1 teaspoon
  • Salt - 1 1/2 teaspoon

Part 3 - Grinding
  • Grated Coconut - 1/2 cup
  • Fried Gram / Potukadalai - 4 tablespoons
  • Cashews - 10 nos
Part 4 - Others
  • Milk - 1/2 cup
  • Coriander leaves - garnish
Method
Step 1 - Seasoning and Saute
  • Heat oil in a kadai
  • Season with sombu, bay leaf, cloves, cinnamon stick, cardamom and green chillies
  • Add ginger, garlic pods and saute it till the raw smell goes
  • Saute onions with a pinch of salt
  • Put tomatoes and cook till soft

Step - 2 Cooking Vegetables
  • Add the cut vegetables and sprinkle little water
  • Leave it closed for 2 minutes
  • Open the lid, add curd and mix well
  • Put all the powders mentioned including salt
  • Grind the items given in Part 3
  • Add it to the cooked vegetables and mix well
Step 3 - Garnish
  • Pour milk and give it a boil
  • Finally garnish with coriander leaves

Serve with Kurma / Chapathi / Pulav

Wednesday, January 4, 2017

Ragi Idiyappam

This is my "First Post for 2017" and hence would like to start with a healthy recipe
Normally Idiyappam is done using rice flour but for those of you who are very health and weight conscious this is an ideal choice
Ragi is also rich in calcium and iron


Ingredients
  • Dry Roasted Ragi Flour - 1 cup
  • Hot Boiling Water - 1.5 cups
  • Salt - 1 teaspoon
  • Oil - 1/2 teaspoon
  • Idiyappam Press
  • Grated Coconut - Garnish


Method
Step 1 -Preparing the Dough
  • Boil water with salt and oil
  • Pour it little by little over the roasted ragi flour
  • Mix it using a ladle
  • Keep it closed for about 15 minutes
  • When it hot to touch knead to a smooth dough
Step 2 - Idiyappam
  • Take a small portion of  dough and place it inside the idiyappam press
  • Squeeze it over a idiyappam steaming plates or idly plate
  • Stem it for 10 minutes


  • If using a idiyappam steaming plate, take it out using a ladle
    • Garnish with grated coconut and serve with vegetable kurma


    Friday, December 30, 2016

    Caramel Milk Payasam / Caramel Milk Payasam

    This is the last day of this year and let it end sweetly.
    Iam delighted to share this yummy payasam recipe.Iam sure you cannot stop with just 1 cup.You will ask for more and more


    Ingredients
    • Full Cream Milk - 2L / 8 cups
    • Condensed Milk - 1 tin'
    • Rice - 1 handful
    • Sugar - 3 tablespoons

    Method
    • Soak rice for about 10 minutes
    • Heat a heavy bottomed kadai / cooker
    • Add sugar in it and let it melt.Do it in simmer flame
    • Once the sugar completely melts pour 1/2 cup of water
    • It changes to dark brown.This step is caramelisation
    • Add milk and boil it
    • Drain water from soaked rice
    • Simmer the flame and carefully put the soaked rice in it
    • Cook the rice till it gets soft

    • Add saffron strands to the milk and mix well
    • Keep stiring in medium flame
    • The colour will change gradually
    • Add condensed milk and mix well
    • Keep stiring in medium flame
    • After sometime milk will start reducing with a thick cream layer on top
    • You can switch off the stove at this stage or little later so that the payasam will be little more creamy


    Serve it warm or chilled

    Wednesday, December 28, 2016

    Qucik Garlic Rasam / Poondu Rasam / Velluli Charu

    This is a very quick rasam recipe which can be done within 10 minutes.We do not use any rasam powder in this recipe
    The essence / flavour comes from crushed pepper, cumin seeds and garlic pods


    Ingredients
    • Tamarind - small lemon sized
    • Water - 1 cup
    • Tomato - 2
    • Pepper - 3/4 teaspoon
    • Jeera / Cumin seeds - 1 teaspoon
    • Garlic - 10 nos
    • Salt - 1 1/2 teaspoon
    • Ghee - 1 tablespoon
    • Curry leaves - few
    • Red Chilly - 1
    • Mustard - 1 teaspoon
    • Hing - 1 teaspoon

    Method
    Step 1 - Preparation
    • Soak tamarind in warm water 
    • Meanwhile peel gralic
    • Take pepper, jeera and garlic in a mortar & pestle.Crush them coarsely
    • Squeeze tomato using your fingers and palm
    Step 2 - Rasam
    • Heat 2 teaspoons of ghee in a kadai
    • Add curry leaves and red chilly
    • Put the crushed pepper, jeera and garlic.Saute till the raw smell goes
    • Add tomatoes with a pinch of salt.Leave it for 2 minutes
    • Pour tamarind extract and add salt
    • Let it boil for 5 minutes
    Step 3 - Garnish and Seasoning
    • Add freshly chopped coriander leaves
    • Melt ghee in a small kadai.Crackle mustard, hing and curry leaves
    • Pour it over cooked rasam.Switch off the stove

    Pour it over hot rice and consume

    Monday, December 26, 2016

    Puchka / Pani Poori /Pani Puri

    Pani Puri or Puchka is all time favorite street food in Kolkata so also Mumbai , Delhi and other places

    Lets see how this can be made at home


    Ingredients
    Part 1 - Pani
    • Mint - 1 cup
    • Coriander leaves - 1 cup
    • Thin tamarind extract - 1 cup (soak gooseberry sized tamarind in 1 cup water and extract it)
    • Jaggery - 1 big piece
    • Ginger - 1 small piece
    • Green Chilly - 1 or 2 nos
    • Lemon - 1

    Part 2 - Spices / Masala Powders
    • Chaat Masala
    • Coriander Powder
    • Kashmiri Chilly Powder
    • Cumin Powder
    • Black Salt
    • Normal Salt
    Take these powders in required quantity.There is no such hard and fast rule


    Part 3 - Stuffing
    • Potato - 8 nos
    • Black Channa - 1 handful

    Part 4 - Main Ingredient
    • Small Pooris - 30 nos 
    • Boondhi - as required
    I used the ready made ones

    Method
    Step 1 - Pani Preparation
    • Take mint, coriander, jaggery, ginger, green chilly in a mixer jar
    • Pour 1/2 cup of water and grind it smoothly
    • Filter the ground mixture.Do not discard the residue
    • Pour tamarind extract, 2 cups of water
    • Add the masala powders and salt
    • Squeeze lemon.
    • Put boondhis on top of the pani
    Now the pani is ready


    Step 2 - Stuffing
    • Soak black channa overnight and pressure cook for 5 whistles
    • Also pressure cook potatoes.Peel them
    • Mash the boiled potatoes and channa
    • Now add the residue that was filtered in the above step
    • Also put the masala powders and salt as required
    • Mix them well

    Step 3 - Assembling
    • Break / make small hole on top of the poori
    • Put the potato stuffing inside
    • Dip inside the pani and gulp it