Mahi's Kitchen

Tuesday, November 17, 2015

Maida Burfi/ Maida Cake

Maida / All purpose flour -1/2cup
Sugar - 3/4 cup (adjust to sweet, up to 1 cup)
Ghee - 1/4cup
Food color - few drops
Tutty fruity - 1/8 cup (optional)
Elaichi -2

Heat the ghee and roast the maida. You will get nice aroma and the color of the flour should not change it.
Add a cup of sugar and 3/4 cup of water and start heating.
Once the sugar syrup reaches one string consistency, remove it from stove. Immediately add the roasted maida, food color, tutty fruity and elaichi powder and start mixing.
Keep on mixing it(off the stove), until the flour+sugar syrup reaches halwa consistency.
It will be like liquid, but when cooling it slowly becomes a nonsticky halwa.
By then pour it on a greased plate and level it with a greased spatula.
 Here I have added 3 drops of green food color and red color tutty fruity. Once it cools down completely, remove it from the plate and cut it into desired shape.
This is the recipe from Rak's kitchen. I just followed her recipe. You can check here for step by step pictures and a video.  I felt the sweetness was little more for our palate. Next time  I will reduce it to 3/4 cup. :) 
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Wednesday, October 28, 2015

Multigrain Dosai

Wheat flour -1/4cup
Ragi maavu/ Finger millet flour -1/2cup
Kambu maavu/ Bajri flour - 1/2cup
Idli maavu / Idli batter - 1 big ladle

Combine wheat flour, ragi flour, bajri flour and salt in a bowl.
 Add a ladle of idli batter..
 Add enough water and mix it like dosa batter without lumps
 Heat a griddle and make dosa. Sprinkle some oil around the dosa, and let it cook.
 Flip the dosa after a few seconds and cook the other side.
Healthy dosa is ready to serve. Serve hot with some tangy, spicy chutney. We had it with tomato chutney

This dosa can be made instantly, just mix  the flours and make dosa right away, how ever you can let it ferment overnight and make dosa too. Personally I prefer the later. :) 
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Friday, October 23, 2015

Lauki ki Sabzi/ Bottlegourd Curry / Suraikkai Curry

Suraikkai/Lauki/Bottlegourd -1 (small, approximately 11/2cups, chopped)
Onion (chopped) - 3 tablespoons
Green chilly-1
Tomato - 1
Turmeric powder -1/8 teaspoon
Chilly powder - 11/2 teaspoon
Coriander powder - 1 teaspoon
Cumin seeds - 1/2 teaspoon 
Hing/Asafoetida - a generous pinch
Lemon juice - from half of a lemon
Cilantro - to garnish 

Wash and cube the suraikkai/lauki into big chunks.
Heat oil in a small pressure cooker, add the onions. Sauté until it becomes pink, then add the cumin seeds and hing. Let them splutter.
Add the turmeric powder, chilly powder and coriander powder, fry without burning them.
Add the chopped tomato and keep cooking until it becomes soft.
Now add the veggie, give it a quick stir..
Add required salt and half teaspoon of sugar (optional)..
Add about 1/2 cup of water, close the cooker and cook for a whistle.
Let the pressure settle down, open the cooker add chopped cilantro.
Squeeze the lemon juice and serve warm with roti or rice.
It goes well with idli & dosai too!

Recipe Source : HERE
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Monday, October 12, 2015

Thengappoo Rotti / Coconut-Wheat Bread

This dish is a Srilankan dish, which I came to know from my friends. The addition of coconut makes this roti tastier. This can be prepared with all purpose flour/Maida, also. Usually it is served with "Idicha sambal" which is dry coconut chutney, shall post it soon. 

Whole wheat flour -11/2cups
Grated coconut-1/4 cup(can increase more for taste)
Chopped onion-1/2cup(can increase or decrease according to taste)
Green chilly-2(finely chopped)
Few curry leaves

Combine chopped onion, green chilly, curry leaves(which i haven't used here) in a wide bowl.

Add the whole wheat flour and enough salt.
Mix everything well, sprinkle little water at a time and start kneading.  Knead it into a stiff pliable dough and let it rest for at least one hour. (more time won't hurt)
Make small balls out of the dough. Use dry flour as needed..
Roll them into thin disks as we do for roti's.
Heat a griddle and cook the roti..sprinkle oil and let it cook for a few seconds.
Flip it over, sprinkle more oil and cook on low heat.
When the roti turns golden on both sides
Serve hot with pickle and yogurt.

Add the water carefully as the onions we add in the dough tends to leave water. I have used dry flour to roll the roti's, but traditionally they are patted with hand, with dipping the hands in water often. I will try that method soon and update the recipe here.
Also, be generous with the oil and cook the roti's in low medium heat. Cooking on low heat with lots of oil enhances the taste. 
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Tuesday, October 6, 2015

Bread vadai

Wheat bread - 5 slices
Chopped onion-1/4cup
Green chilly -2 (adjust according to spice level)
Chopped cilantro - 3tablespoons
Chopped ginger-1teaspoon
Few curry leaves
Rice flour - 1/4cup
Thick yogurt- about 1/2cup
Oil to deep fry

Cut/Tear off the bread sliced into small pieces.
Finely chop the ginger, green chilly and cilantro.
Combine the bread, onion, cilantro, green chilly and salt in a bowl.
Add in the rice flour..
Mix everything well and add the thick yogurt.
knead it into a smooth dough. The dough should be little stiff, as it becomes soggy after some time because of the yogurt and onion we are adding, so be careful with the addition of yogurt. [Keep adding yogurt in small quantities so that u don't end up with soggy dough.]
Now make small golf sized balls out of the dough. Mean while heat the oil for deep frying.
Flatten the balls, and fry them in oil until vadai turns golden on both the sides.
Enjoy with your favorite sauce or chutney and a cup of hot tea!

Recipe Source : HERE
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Wednesday, September 23, 2015

Ellu Kozhukkattai / Sesame Seeds Dumplings

For the outer cover
Idiyappam flour/ Rice flour - 11/2 cups
Salt - a pinch
Coconut oil-1teaspoon
Water- 3/4 cup to 1 cup
For Stuffing
Ellu/Sesame seeds-2tablespoons
Desiccated coconut- 2tablespoons
Jaggery/Vellam (powdered)-3tablespoons

Boil the water with a pinch of salt. When it comes to a rolling boil, add a teaspoon of coconut oil.
Immediately pour the water in the rice flour/idiyappam flour. Mix well with a spoon, close it with wet cloth and let it cool.
Meanwhile lets prepare the stuffing.
Powder the elacihi and keep it aside.
Clean and dry roast the sesame seeds until they crackle down. (be careful, don't burn it! :))
Take jaggery in a pan, add very little water..heat it on low flame. Once the jaggery melts, strain it and add the coconut and sesame seeds.
Continue cooking on low heat until the stuffing becomes thick. Add the powdered cardamom, remove it from stove and let it cool.
Take the cooled/warm rice dough, knead it nicely for a few minutes.(If needed apply little ghee on your palms) Make golf ball size balls and flatten them.
Keep a tablespoon of prepared stuffing and close it carefully.
You can just seal the edges like this or make some fancy patterns with your fingers as i did in the later pictures. :)
Heat water in the steamer/idlipot. Once the water is hot and steaming, arrange the prepared kozhukkattai, steam them as we do for idli.
 It took about 6-8 minutes for me to cook. The kozukkattai becomes shiny when done.
 Offer them to Lord Ganesha and serve them warm to your family.
Soft & Sweet nutty kozhukkattai 

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Friday, July 31, 2015

Kerala Kadalai Curry / Black Channa Gravy with Coconut

Black Channa / Karuppu Kondai kadalai- 1/2cup
Tomato (big)-1
Green chilly-2
Few curry leaves
Chilly powder-2teaspoons (adjust to taste)
Coriander powder-1teaspoon
Mustard seeds-1/2teaspoon
Coconut oil  -1 tablespoon
To dry roast and grind
Coriander seeds-1teaspoon
Fennel seeds-1/2teaspoon
Cinnamon Stick-1
Cloves -2
To Grind
Fresh coconut-4tablespoons

Chop the onion, green chilly and tomato.
Wash and soak the channa for 8 hours or overnight. Pressure cook it with enough salt and keep it ready.
Grind coconut with little water to a fine paste. 
Dry roast the things until nice aroma comes, let it cool and powder it.
Heat coconut oil, add the mustard seeds and let them pop-up. Then add the chopped onion, green chilly, curry leaves.  
Saute the onion until it turns pink, then add tomato pieces, keep cooking on medium heat. Once the tomatoes become mushy and oil oozes out, add chilly powder, coriander powder and the freshly made roasted powder.
Saute it for 2-3 minutes, then add the coconut paste.
Stir the contents until it becomes almost dry , then add the cooked channa.
Keep sautéing well, the masala will be coated on the channa and it will become almost dry.
At this stage add about 11/2 cups of water, adjust the salt.
Let it simmer for 7-8 minutes or until the desired consistency of your choice. Finally add half a teaspoon of sugar (optional), add chopped coriander leaves and serve.
Delicious Kerala style kadalai curry tastes good with idiyappam, idli, dosa, appam or puttu. It pairs well with chapati/roti and paratha varieties too!! You can have it with white rice as well.

The addition of freshly roasted spice powder, adding coconut oil, sautéing the gravy well before adding water are the keys to the gravy. It enhances the taste!

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