Friday, January 28, 2011

Paruppu urundai kuzhambu

Back home, my mom always used to steam cook the lentil balls and then only we add it in the gravy for this kuzhambu. For me that seemed to be lot of work! Soak the dhal,grind it,make the balls,steam cook,prepare the kuzhambu,then add the balls..ufffffffff!! :-|
I never tried this kuzhambu for a real long time because of this reason. ;)At last, this time I tried adding the lentil balls directly in the gravy.It was yummy and I am very happy that part of the (steam cooking) work has been eliminated. :)

Ingredients :For the lentil balls
Channa dhal -1/2cup
Half of a big Onion
Green Chilli-1
Few curry leaves and Cilantro
Salt
Rice Flour-2tablespoon

To Grind

1/4th of the onion
Toamto-1
Coriander seeds-1teaspoon
Cumin seeds-1teaspoon
Red chilli-5
Coconut powder-11/2tablespoon
Oil

For kuzhambu
Remaining Onion
Green chilli-1
Tamarind juice-1/4cup
Few curry leaves
Mustard seeds-1teaspoon
Oil

Method
Wash and soak the dhal for 1 hour..grind it to a coarse paste, add chopped onion,curry leaves,cilantro and g.chilly. Make lemon size balls and keep aside.

Heat oil in a kadai, fry the items under "to girnd". Once the masala has cooled down grind it with little water to a fine paste.

In a separate pan,heat oil and make the tempering with mustard seeds,curry leaves,onion-g.chilly. Then add the masala paste,tamarind juice,enough salt and water. Bring it to boil.

Roll the lentil balls in the rice flour and add them carefully in the gravy. Don't disturb the lentil balls and cook for a few minutes. The balls will float once they are cooked.

urundai kuzhambu is ready to serve! enjoy it with hot rice.
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Saturday, January 22, 2011

Methi Roti

Ingredients
Aata-11/2cups
Garam masala-1teaspoon
One small bunch of Fresh Methi
Salt-to taste
Hot water-3/4cup


Method
Wash the methi,separate the leaves and chop them finely.
Combine aata,methi leaves,garam masala and salt.
Add water little by little and make a soft dough.
Keep it covered for (at least) 30 minutes,then make lemon size balls.
Roll them as round discs..
cook the roti's on the hot skillet.
Methi roti's are ready to eat..enjoy them with your choice of kurma/dhal

~~~
I am sending Egg curry & Easy ladoo recipes to Akila's "DNSW-E" event.
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Wednesday, January 19, 2011

Healthy Pongal

Barley Sweet Pongal -Ingredients
Pearl Barley-1/2cup
Split Moong Dhal-1/4cup
Jaggaery-1/2cup
Cardamom Powder-1/2spoon
Few Cashew Nuts & Raisins
Ghee-1spoon

Method
Pressure cook barley and moong dhal with 21/4cup of water for 5 whistles.
Open the cooker once the pressure has gone and add powdered jaggery and cook on low heat till the jaggery melts and mixes well with the pongal.
Heat Ghee in a seperate pan,fry the raisins and cashews, add them with cardamom powder to the pongal.
~~~

Oats Pongal-Ingredients
Rolled Oats-1cup
Pressure cooked Split Moong dhal-little less than 1/4cup
Green chilly-2
Pepper Corns-1 teaspoon
Cumin Seeds-1 teaspoon
Hing powder-1/4teaspoon
Few Curry leaves and Cashew nuts
Ghee-2 teaspoon

Method
Fry the oats in a teaspoon of ghee on low heat for a few minutes.
Add 11/2 cup of boiled water to the oats and cook for 2 minutes,then add the mashed split moong dhal,salt and mix everything well.
Heat ghee in a small pan,make the tempering with hing-cumin seeds-pepper corns-chopped curry leaves and g.chilly-cashew. Add it to the pongal and put off the flame.

Oats pongal is ready to serve with Sambar.
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Monday, January 10, 2011

Savoury Cookies

I saw the "Masala cookies" recipe in Suhaina's blog and tried them with little changes,according to our taste.Cookies turned out to be awesome.Thanks Suhaina for this wonderful recipe!

The taste was somewhat nearer to Bhakarwadi,which is my hubby's favourite snack. :)

Ingredients
All Purpose Flour- 1 ½ cup

Egg(in room temperature)- 1

Green Chilly-2

Curry Leaves- 1 spring

Chilly powder- 3/4tea spoon

Garam Masala- ¾ teaspoon

Ginger- ½ teaspoons

Sugar- 11/2 t
ablespoons
Butter-2 tablespoons

Sunflower oil-2tablespoons
Salt- ½ teaspoon

Sesame seeds- 11/2 table spoons

Cashew nuts- 2tablespoons



Method
Chop the Green chillies and curry leaves finely. Grate the ginger,brake the cashews into small pieces. Combine all the dry ingredients in a bowl and mix them well.

Make a well in the centre and add the egg, mix it well with the flour.
Melt the butter in the microwave and add it with the cookie mix. stir it well and make it into crumbles.
Add the oil little by little until you can make a soft dough.(since we have added butter, you can get the texture with 2tbs of oil itself)

Make small balls and arrange them on a cookie sheet.

Preheat the oven to 355 degree F and bake the cookies for 20-25minutes.

Spicy savoury cookies are ready! Store them in an airtight container and enjoy!
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Wednesday, January 5, 2011

Stuffed Brinjal Gravy

Ingredients
Small Brinjals-6
Onion-1
Tomatoes-2
Green Chilly-1
Cumin Seeds-1/2spoon
Mustard Seeds-1/2spoon
Few curry leaves and cilantro
Turmeric powder-1/4spoon
Chilli powder-1spoon
Coriander powder-1/2spoon
Tamarind Juice-1/4cup
Sugar-1/2spoon
Salt,Oil.

For the Stuffing
Roasted peanut-1tbs
Roasted sesame seeds-1ts
Roasted dry coconut powder-1tbs
Chilli powder-1spoon

Method
Grind the ingredients under "stuffing" to coarse powder..add little water and make a thick paste.Cut the stem of the Brinjals, slit them and stuff them with the paste.

Chop the onions,g,chilly,tomatoes finely. Heat oil,make the tempering with Mustard seeds,cumin seeds,curry leaves. Add the onion-g.chilly and fry for few minutes. Then add the tomatoes,chilli powder,turmeric powder,coriander powder,sugar and salt. Cook till the tomatoes become mushy.
Add the tamarind juice and let it boil.
Add the stuffed brinjals with the gravy.Close the kadai with a lid and let it cook on low flame for 5 minutes.
Gently turn the brinjals to the other side and cook for few more minutes. Take out the lid and let the gravy in simmer till the oil oozes out. Put off the flame and garnish with cilantro.
Tasty brinjal gravy is ready to serve.It goes well with Biriyani,pulav,jeera rice,white rice as well as roti's and dosa.
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