Mahi's Kitchen

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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Monday, June 29, 2015

Raw Plantain Masala/Vazhaikkai Masala Curry

Raw banana/ Plantain-2
Green chilly-1
Few curry leaves
Bay leaf-1
Cinnamon stick- 2" 
Chilly powder-1teaspoon
Garam masala/Curry masala powder-1teaspoon
Turmeric powder-1/4teaspoon
To Grind
Coconut gratings- 3tablespoons
Fennel seeds-1/2teaspoon

Peel and chop the banana into big chunks. Boil it in water with enough salt until its soft but not mushy. 
 Drain the excess water, keep it aside.
Grind the items to a thick paste with little water and keep it ready.

Heat oil in a wide pan, make the tempering with bay leaf, clove and cinnamon stick. Then add the chopped onion, tomato and green chilly. Fry until the tomatoes get cooked.
 Now add the masala powders, little salt (remember, we have added salt with the banana/plantain too). Give it a quick stir and add the cooked plantain pieces.
 Mix everything well, sprinkle little water and cook for a minute or two. Add the ground coconut paste.
 Keep sautéing on low flame. Cook until the raw smell of the coconut goes off and the masala coats on the veggie and the curry becomes almost dry.
Spicy and aromatic raw banana/plantain/vazhaikkai curry is ready to serve.
 Enjoy as a side dish with hot steaming rice -sambar-rasam and curd rice.
Recipe Surce : HERE
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Thursday, June 18, 2015

Whole wheat Banana-Walnut Crepes/ Vazhaipazha Dosai

Banana(long variety)-1
Aata/Whole wheat flour-1cup
Sugar - 6tablespoons (adjust to taste..some bananas may be on the sweeter side)
Water-1 cup + a tablespoon

Mash the banana, powder the elaichi, chop the walnuts coarsely.
Add the wheat flour, sugar, powdered elaichi and mashed banana in a wide bowl.
Add water slowly and mix it without lumps. The consistency should be little thicker than the dosa batter consistency.

Heat a griddle on medium heat,once its hot, pour a big ladle of batter and spread it lightly.
Sprinkle  the chopped walnut pieces on top.
Sprinkle oil around and top of the dosa. Let it cook for sometime and flip it over.
Press it gently with the spatula for even browning on the other side.
Remove from the pan.
Delicious evening snack or morning breakfast is ready.

As its on the sweeter side we could not have it for breakfast. Its a perfect evening snack. If you want to make it for breakfast, reduce the quantity of the sugar and give it a try.

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Thursday, June 11, 2015

Beetroot Chutney -version 2

I have already posted beetroot chutney long back. It has onion,  beets and coconut, goes well with idli dosa and rice too. This one is slightly different and goes well as a side dish for rice. Do give it a try! :) 
Beetroot -1 (small)
Cumin seeds-1/2teaspoon
Garlic-3 cloves
Coconut - 2tablespoons
Tamarind - a tiny piece
To dry roast
Channa dal-1tablespoon
Coriander seeds-1/2teaspoon
Methi seeds-1/4teaspoon
Red chilly-4 (adjust to taste)
To temper 
Few curry leaves
Urad dal-1/2teaspoon

Dry roast the items on low heat until they turn golden in color, and let it cool.
Peel and chop the beetroot into small pieces. Peel the garlic as well.
Heat oil in a pan, add the cumin seeds and let them splutter. Then add the beetroot pieces and garlic cloves. Add tamarind, stir occasionally and cook for 5-6 minute on medium low heat. By then beetroot would have been cooked. Remove the pan and let it cool. Add the fresh coconut also.
 Combine everything, add enough salt, grind it to a thick paste.
Make the tempering and pour it over the chutney ( which I didn't do this time). Serve as side dish for variety rices, or can be mixed with hot white rice.
Recipe Source : Here
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Wednesday, June 3, 2015

Sweet Kohukkattai/ Inippu Kozhukkattai/ Vella Kozhukkattai

Boiled Rice - 2 cups (~1/2kg)
Jaggery/Vellam - 1/2cup to 3/4cup
Desiccated coconut -2tablespoons
Fresh Coconut(chopped into small pieces ) - 3tablespoons
Canola oil - 2tablespoons
Salt-a pinch

Wash and soak the rice for 2-3 hours. 
Grind it coarsely with little water and the desiccated coconut.
Take the jaggery in a wide pan, cover it with water(add water just to cover the jaggaery, not a lot) and put the stove on low heat.
 Once the jaggery is melted, strain it and add it to the pan again. Add a pinch of salt and add the batter.
 Mix it well and keep stirring..
 The batter will start thickening, add the coconut pieces and powdered elaichi. Stir it well. Add 2 tablespoons of oil and mix it well.
Then the batter will becomes non-sticky. Remove it from the stove and let it cool a bit.

Meanwhile heat water in the idli pot/steaming pot. Take small amount of dough, press it with your palms. Arrange them in the steaming plate, steam it for 5-7 minutes.
 Soft and delicious kozhukkattai are ready to serve.
 Serve hot / warm.

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Tuesday, May 19, 2015

Methu Bonda

Gram Flour -1/2cup
Rice Flour-1/2tablespoon
Baking Soda-1/4teaspoon
Butter-1tablespoon (softened/room temperature)
Chopped onion-1/4 cup
Chopped green chilly-2
Chopped ginger-1teaspoon
Oil to deep fry

Take butter and baking soda in a bowl and beat it until its creamy and frothy. 
Add all other ingredients (except oil), mix it well. Add a tablespoon( or less) water, mix the batter. 
The batter should be thick. (thicker than the batter you make for idly)
Heat oil on medium heat. 
Drop small amount of batter in the hot oil, fry the bonda until it turns golden. Drain the excess oil in a paper towel. 
Serve hot with a hot cup of tea or coffee.
Recipe Source : HERE
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