Friday, November 30, 2012

Brinjal Stir-Fry

 I got these brinjals from the local farmer's market. My mom makes a quick n delicious stir-fry with these kind of long brinjals. So here comes the recipe..

Brinjals - 7 (~200grams)
Onion (small) -1
Mustard seeds -1/2teaspoon
Urad dhal - 1/2teaspoon
Few curry leaves
Sambar powder -11/2 teaspoons

Wash and chop the brinjals and slice the onions.

Heat oil in a kadai, add the mustard seeds and let them pop-up, and add the urad dal, fry till it becomes golden in colour. Then add the onion slices and fry till they become transparent.
Now add the brinjal pieces and cook them on medium low heat till done. (say 5-6 minutes)

Reduce the heat to low, add enough salt and sambar powder.

Mix everything and cook till the raw smell of the sambar powder has gone. Quick and tasty stir fry is ready to serve!

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Tuesday, November 27, 2012

Pottukkadalai Sadham

Pottukadalai  is mainly used for chutneys in South India. I don't know the exact Hindhi/English name for this..It might be called as bhuna chana dal/ Daliya /Roasted channa dhal. Hence I am attaching the photo!

Friends from other regions of India, Please let me know what is the name you guys call this :) 

Cooked Rice - 2 cups
Pottu kadalai - 1/4cup
Red chilly -1
Green chilly -2
Few curry leaves
Mustard seeds -1/2teaspoon
Channa dhal - 1teaspoon
Urad dhal - 1 teaspoon


Slice the onions, green chillies and break the red chilly.
Make a coarse powder of pottukadalai.
Heat oil in a kadai, add the mustard seeds, allow them to pop.
Now add in the channa & urad dhals and fry till they turn golden in colour.
Now add in the curry leaves, red chilly, onion and green chilly with enough salt.
Sauté till the onions become transparent, then add the pottu kadalai powder. Give it a quick mix and add the rice.
Reduce the heat to low and cook for a few minutes, till everything get mixed up nicely.

Quick and tasty lunch box item is ready..Tastes great with any side dish of vegetables or chips.

Sending this recipe to Bachelor's Feast event happening at Jaleelaa akkaa's Samaiyal attakaasam

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Friday, November 23, 2012

Methi Dhal

Methi leaves - 1 cup (wash and separate the leaves alone)
Moong dhal -1/4cup
Onion(small) - 1
Red chilly - 3 (adjust to your taste)
Mustard seeds -1/2teaspoon
Cumin seeds  -1/2teaspoon
Turmeric powder -1/8teaspoon


Pressure cook the dhal with enough water.
Chop the onion and methi leaves into fine pieces.
Heat oil in a pan, add the mustard seeds and cumin seeds and let them splutter.
Then add the broken red chillies along with chopped onion, Sauté till the onion becomes transparent.
Now add the methi leaves along with turmeric powder, and 1/4cup of water.
Cook  for 3 minutes, then add the dhal.
Adjust the consistency of the dhal with more or less water.
Let the dhal boil for a few minutes and put off the stove.
Healthy and delicious methi dhal is ready to serve.

Serve hot with white rice, a dollop of ghee and papad!  Enjoy the protein packed wholesome meal! 
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Tuesday, November 20, 2012

Appam (with Yeast)

(store bought)Rice flour - 2 cups
Sooji/ Rava/Semolina -1tablespoon
Rapid rise yeast - 1teaspoon
Sugar -2 tablespoons
Salt -1/2teaspoon
Water -2to3 cups
Boil 1/2 cup of water, and add rava to it. Mix it well till it reaches a thick consistency. Remove it from the stove and let it cool completely.
Combine the cooked rava with rice flour-salt-sugar-yeast. Add 2 to 21/2 cups of water, mix it without lumps.
Keep the batter undisturbed  for 4-6 hours or over night.
Take the required amount of batter, add little water ( if required) and make the appams.
Soft and spongy aappam is ready to serve.

 Enjoy with your choice of Kurma / coconut chutney/ coconut milk.
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Thursday, November 15, 2012

Butter Murukku

Boiled Rice / Idli Rice - 2 cups (~500grams)
Red chillies - 8
Pottu kadalai (Dhaliya) - 3/4cup
Butter (@ room temperature) - 4 tablespoons
Omam (Ajwain seeds) -1/2 teaspoon 
Oil - to deep fry

Wash and soak the rice for 2-3 hours. 
Grind the rice along with red chillies to a fine paste. (Add little water while grinding)
Powder the pottu kadalai in a mixer. 
Crush the ajwain seeds coarsely.
Combine the rice batter, pottu kadalai powder, salt & butter.

Mix and knead everything to form a non-sticky dough. Keep this dough well covered till you are done making murukku.

Grease the murukku press with oil, Here I have used a plate with 3 holes (3 கண் தட்டு), but you can use the shape of your choice. The advantage of using this plate is you can finish off the dough very fast and murukku will also be yummy! :)

Fill the press with prepared murukku dough and press it into circles on a greased butter paper/ plastic paper/clean cotton cloth.

Meanwhile, heat the oil on medium heat. (Don't adjust  the flame every now and then, keep it in a constant level otherwise murukku will drink lot of oil and won't get cooked nicely)

Carefully drop the murukku in the oil, cook till the oil stops the sizzling sound. Flip the murukku once in between.

Take them out from the oil and drain the excess oil on a paper towel.

Crisp and delicious murukku is ready to munch. Can be stored in an airtight box for a week or 10 days.

You can avoid red chillies (or) adjust the number of chillies according to your taste.
Instead of pressing the murukku on the plastic sheet, you can press them on the back of an ever-silver ladle and drop them in the oil.
You can use the store bought rice flour as well, but certainly there will be a difference in taste. :)

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Monday, November 12, 2012

Diwali Wishes!

Mahi's Kitchen Wishes Everyone A Very Happy Diwali!


Our Diwali with Butter Murukku & Sweets from India..

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Friday, November 9, 2012

Capsicum Paruppu Usili

Capsicum -1 (Its a big sized one, I got approximately 11/2 cups of chopped capsicum pieces)
Channa dhal -1/4cup
Red chilly-6  (adjust to your taste)
Hing - 1/8 teaspoon
Turmeric powder -1/8 teaspoon
Mustard seeds -1 teaspoon
Urad dhal -11/2 teaspoons
Few curry leaves

Wash and soak the dhal for an hour along with dried red chillies.
Drain the water and grind the dhal,red chillies along with enough salt and a generous pinch of hing to a coarse paste.

Heat oil in a non-stick kadai, make the tempering with mustard seeds,urad dhal and curry leaves. Then add the chopped veggie with little salt, and cook for a couple of minutes.

Now take the capsicum from the kadai, keep it aside and add little more oil. Add the ground dhal paste and fry it on low heat till it gets cooked.(Sprinkle little oil once in a while and keep won't take more than 5-6 minutes, non-stick kadai makes the job easy! :) )

Finally add the capsicum, mix everything well, cook for 2-3 minutes and put off the flame.
You can use thoor dal / split moong dal instead of channa dhal, or you can combine the dhals as well.
Take care and don't overcook the capsicum.
Instead of frying the raw dhal paste in oil, you can steam/microwave the same and use it for a more healthier option. Personally We prefer the usili in this way! ;)

I have noted down this recipe long back from a blog, unfortunately don't remember the site and could not link back to the original recipe.

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Monday, November 5, 2012

Onion Chutney

Onion -1
Red Chilli Powder -11/2 teaspoon (adjust to your taste)
Hing Powder- 2 pinches
Small piece of  tamarind
For tempering
Mustard seeds-1/2teaspoon
Urad dhal-1teaspoon
Few curry leaves

Chop the onion into big chunks.
Heat Oil in a pan and add the onion and tamarind. Sauté the onions till it becomes transparent.
Finally add the chilli powder, hing powder and put off the stove. (Take care, the chilli powder has to be cooked only by the heat in the pan, you should not burn it.)
Let it cool, add salt and grind it to a fine paste. (No need to add water, add very little water if required.)
Heat oil in a pan and make the tempering with mustard seeds, urad dhal and few curry leaves.
Spicy chutney is ready to serve. Enjoy it with idli/dosa/roti.
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