Saturday, April 28, 2012

Steamed Sweet Potato

These are not mango pieces! Its the steamed Sweet potato which is one of my favourite snack. DH does not like any orange coloured (carrot, pumpkin, sweet potato etc.. ) veggies at all! Hence, once in a while I do buy these veggies. Used to cook the sweet potatoes in a pressure cooker or make Sweet potato fries. Recently got to know(from here..) that steaming this root in an idli pot enhances the taste...tried this last week and it was really yummy!

Sweet potato-2

Trim the edges of sweet potato. Cut them into big chunks..
Wash the veggie, and sprinkle some salt on the cut-side pieces.

Heat some water in the steamer, line the plates with thick (wet) paper towel and arrange the sweet potatoes on the plates.
Steam cook it for approximately 20-25 minutes.[time varies according to the size n quantity of the veggie..]
Check the sweet potatoes with a knife. They should be soft, but not mushy. Take them out and let it cool.
Remove the skin...
Cut them into desired shape and enjoy the guilt free evening snack!
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Tuesday, April 24, 2012

Vatha Kuzhambu (with Garlic)

This recipe and the vegetable paratha recipe both are from one of my friend. I never add garlic in Vatha kuzhambu, when I tasted this one at her home, liked it a lot, and tried it ASAP! :)

Dried turkey berry and black night shades [ Sundakkaay Vathal & Manathakkaali Vathal] - 1/4cup
Red Pearl Onions- 15 [ can be replaced with one big onion]
Turmeric powder-1/8 teaspoon
Thick tamarind extract-1/4cup
Vathakuzhambu Masala Powder -2 teaspoons [you can replace it with Sambar powder or chilly+coriander powder mix]
Coconut milk powder-1tablespoon
Gingelly oil -2tablespoons

Chop the onion [if using big onion] & tomato into big chunks. Peel the garlic.

1.Heat gingelly oil in a pan, add the Vathal, fry them for a minute. Add the garlic cloves and fry till they turn golden, then add the onion pieces, sauté for a few seconds.

2.Add the tomato chunks with the turmeric and cook till the tomatoes are soft n mushy.

3.Add the tamarind extract and enough salt. Let it boil for 6-7 minutes on medium heat.
4.Mix the coconut milk powder with 1/2cup warm water, add it into the gravy. Add the masala powder, adjust the water according to the desired consistency.

5.Let it cook on low heat till the oil oozes out from the kuzhambu. Lip smacking vatha kuzhamby is ready! Serve with white rice and papad.
6.It keeps well for 2-3 days @ room temperature and tastes better the next day! ;)
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Friday, April 20, 2012

Channa & Aaloo stir-fry

I had some left over cooked channa/chick peas sitting in the fridge. Made this quick stir-fry with potatoes, and it tasted very good with rice/roti.


Cooked channa-1/2cup
Green Chilly-1
Chilli powder-11/2teaspoon
Coconut milk powder-2teaspoons
Coriander-cumin powder-1teaspoon
Mustard seeds-1/2teaspoon
Cumin seeds-1/2teaspoon
Cilantro-to garnish

Chop the onions,green chilly into fine pieces.
Heat oil in a kadai, make the tempering with mustard andcumin seeds/jeera.
Add the onion-g.chilly, fry till the onions are transparent, then add in the potato, salt and the spice powders.
Sprinkle little water, cover it and cook till the potatoes are soft.
Now add the cooked channa(mine has salt in it, so adjust the salt accordingly), and cook for few more minutes.
Finally add the coconut milk powder, and cook till the curry becomes dry.
Garnish with cilantro and enjoy it with plain rice/roti or a side dish for Sambar rice/Rasam Rice/Curd rice.
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Monday, April 16, 2012

Vegetable Paratha

Aata-1 1/4cups
Frozen green peas- a fist full
Chopped onion-2tablespoons
Chopped green chilly-1teaspoon
Cumin seeds--1/2teaspoon
Fennel seeds-1/2teaspoon
Chilly powder-1/2teapoon
Curry powder-1/2teaspoon
[increase the chilly n curry powder according to your taste]
Chopped cilantro-1tablespoon

Grate the potato &carrot. Chop the beans Finley. Microwave the peas for 30seconds and keep aside.
Heat a teaspoon of oil in a kadai..add the cumin and fennel seeds,let them crackle.
Now add the onion-green chilly, fry for a minute, then add in the veggies.
Cook them for a few minutes on medium heat, add the chilly powder, curry powder and salt.
Sauté it till the raw smell of the masalas are gone and the veggies are soft, finally add the cilantro n put off the stove.

Add the flour after the masala cools completely, sprinkle water as required and make a soft dough.

Divide the dough into lemon size balls, roll them into thin circles.Heat a griddle,and cook the paratha's by drizzling oil.
Quick n healthy paratha is ready..serve it with plain curd or any pickle/chutney of your choice. Tastes grate for lunch boxes.
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Thursday, April 12, 2012

Pazha Bajji / Pazham Pori Vada / Banana Fritters

Pazham Pori Vada is a famous sweety(!) snack from the neighbouring state Kerala. Our city(Coimbatore) being so close to Palakad, I didn't feel its another street. :) In fact, my work place was almost in the border of Kerala! So is this each corner of the streets in our neighbourhood you will find the small road side shops where they make hot n delicious bajji's!

Back home, I have tasted this Pazha bajji many times, but this is the first time am trying it at home. While checking for Jack fruit in a Mexican shop, we found these ripened nenthiram pazham, hence here I am with the quick n yummy evening snack on a Vishu day! :)

Banana [Nenthiram pazham]-1
All purpose flour / Maida - 3/4cup
Rice flour - 1 tablespoon
Baking soda- a pinch
Salt- a pinch
Yellow food colour- few drops
Sugar- 2tablespoons [adjust according to the sweetness of the banana, I had to add 1/4 cup as the fruit was not so sweet]

Combine the flours, baking soda,salt,sugar and food colour in a bowl. Add water little by little and make a thick batter.Keep aside for 10 minutes.
Peel the banana, slice it into thick stripes.
Heat oil on medium heat. Dip the banana slices in the batter, and deep fry them..
Take the fritters once they turn golden in colour, strain the extra oil in a paper towel..
Hot n yummy banana fritters are ready to serve...serve warm with a cup of hot chai n enjoy! :)

Wishing Everyone A Very Happy TAMIL NEW YEAR!

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Wednesday, April 11, 2012

Rice Dumplings / Kara Kozhukkattai

Boiled Rice/Par Boiled Rice - 2 cups
Grated coconut-1tablespoon
Green chilly-2
Mustard seeds -1/2teaspoon
Channa Dal-1tablespoon
Urad dal -1tablespoon
Coconut pieces-2tablespoons
Few curry leaves and Cilantro

Wash and soak the rice for 2-3 hours.
Add the grated coconut with the rice and grind it coarsely with little water. Before taking the batter from the grinder, add enough salt, grind for a few seconds and take the batter out.
Chop the onion-green chilly-curry leaves finely.
Heat oil in a non-stick kadai, make the tempering with mustard seeds, and add the channa & urad dals. Fry till the dals turn golden in colour, then add onion-g.chilly-curry leaves.

Sauté till the onions become transparent, reduce the flame to low, add in the coconut pieces and the batter.

Keep stirring for a few minutes. The batter will become non-sticky and will start leaving the pan. At that stage, add in the cilantro and put off the flame. Let the mixture cool completely.

Make small dumplings, and stem cook them in the idli paltes as you would steam the idlies.
Soft and delicious kozhukkatai is ready to serve. You can have them as such or with any kind of chutney/ tomato ketch-up / hot n sweet sauce.
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Saturday, April 7, 2012

Sprouted Horsegram Curry/ Kollu kuzhambu

Sprouted Horse gram(see note)-1/2cup
Small Brinjal-1
Green chilly-1
Tamarind Juice-1/4cup
Coconut-2tablespoons (optional)
Chilli powder-11/2teaspoons
Coriander powder-11/2teaspoons
Turmeric powder-1/4teaspoon
Mustard seeds-1/2teaspoon
Cumin seeds-1/2teaspoon

Cook the sprouted horse gram separately, with enough salt in a pressure cooker or stove-top and keep aside.

Grind the coconut with little water to a fine paste. [For a healthier version, you can avoid coconut, instead take a fist full of cooked sprouts, grind it to a fine paste and add it in the final stage.]

Chop the brinjal & tomato into small pieces and keep them in water till you use.
Slice the onions-green chilly and chop the tomatoes.

Heat oil in a pan. Add the mustard seeds and let them pop-up. Then add the cumin seeds, followed by the onion-g.chilly and brinjal- potato chunks.
Fry till the onions become transparent, add in the tomatoes along with salt,chilli powder, coriander powder and turmeric powder.

Cook till the tomatoes become soft, add the tamarind juice, let it boil till the raw smell goes off. Add the coconut paste and cook for a few minutes.
Add the cooked sprouted horse gram, let it cook for 7-8 minutes on medium heat. Put off the flame and garnish with cilantro.

Healthy n delicious sprouted horse gram curry is ready. This curry goes well with white rice/idli/Dosa.
To make the sprouts, wash n soak 1/4 cup of horse gram over night. Drain the water, and keep it in a hot-box for 12 to 18 hours at room temperature. Sprouts keep well for 3-4 days in refrigerator.
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Wednesday, April 4, 2012

Cinnamon-Raisin Bread

All purpose Flour-11/2cups
Rapid rise yeast-1 teaspoon
Luke warm Milk-1/4cup
Luke warm water-1/4cup
Olive oil-2 teaspoons
Sugar-2 tablespoons +1 tablespoon
Ghee/Clarified butter-1teaspoon
Cinnamon powder-1/2teaspoon

Mix the yeast - salt- 2 tablespoons of sugar with the flour. Sprinkle the milk and water, knead it into a soft dough.
Knead well for at least 7-8 minutes, finally apply a coating of olive oil to the dough and keep it in a warm place for about an hour to rise.

Punch the dough, roll into an inch thick rectangle. Brush the ghee generously, sprinkle a tablespoon of sugar and cinnamon powder and the raisins.

Roll it into a log from one side, and seal it carefully. Transfer it into a greased loaf pan, let it rise for another 20 minutes.

Preheat the oven to 375F. Apply a coating of milk on the top of the bread, and bake it for 15-20 minutes.
Take it out and let it cool for half an hour,then slice the bread. Soft and sweet Cinnamon-raisin bread is ready!

This is my first try, so was little skeptical about the amount of cinnamon & raisins..both the items turned out to be little less! Next time I have to add more raisins and the cinnamon! ;)
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Sunday, April 1, 2012

Vegetable Oothappam

Dosa batter-1cup
Grated Carrot-2 tablespoons
Chopped onion -1/4cup
Chopped Green chilli-2
Chopped Cilantro-2 tablespoons
Grated Ginger- 1 teaspoon

For the preparation of Dosa batter, click HERE
Heat the dosa griddle and make a thick dosa.
Sprinkle all the items given above...
Sprinkle oil and close the griddle, cook till one side turns golden in colour. Usually it will take less than a minute.
You can flip it over and cook the other side also which is purely optional, if you do so, you will lose this beautiful bright colour. So choice is yours! ;)

Enjoy the colourful ooththappams with your choice of chutney/sambar.

Recipe Inspiration : Mira's Hobby Lounge
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