Sunday, June 30, 2013

An easymade sambar

Here is a sambar recipe. You can prepare it suddenly and surprise your guests or the stubborn in-laws, who ask sambar, for idlis and dosas. You may be prepared two or three types of chutnies.  But it will not satisfy them.  They want to eat with sambar only.  what to do? Just try it.

Ingrdients:

Tamarind small lemon size
dhania seeds two teaspoon
turmeric powder 1/4 tea spoon
tomato 4
onion big one
drumstick pieces 2 or 3
Brinjal one
carrot small one
bell pepper one small
coriander leaves two tea spoon
sambar powder 4 to 5 teaspoon
salt to taste
Besan one table spoon
required water

For tempering

cooking oil one table spoon
mustard seeds
methi
green chillies 2,
Red chillies 2
curry leaves one tea spoon
Asafoetida

First cut the vegetables into pieces. Cut the onion into big pieces.

Clean the tamarind and add one tomoto, one table spoon chopped onion,dhania seeds, and one teaspoon sambar powder. Grind them in a mixie jar.  Grind into a fine paste. Add two to three cups water and keep it aside.

Now put a thick bottomed pan in the stove and pour the whole one table spoon oil into the vessel. Add mustard seeds, methi seeds, green chillies, red chillies and curry leaves.  Add asafoetida and add the already cut vegetables and fry for 2 minutes. Add the remaining sambar powder and turmeric powder.  Now add the already grinded and mixed masala. Add some more water. Add salt to taste. It will boil in a few minutes. Let it boil for 10 minutes and take the basen and add some water to make a medium batter. Add the batter into the boiling sambar. If the gravy is very thick add some more water. After 2 or 3 minutes remove it from the fire and garnish with coriander leaves and serve hot with hot idlies and dosas. A delicious easymade sambar will make your guests very happy. 

Thursday, June 27, 2013

kabuli chana masala without onion.

We Indians will observe fast often. While fasting we won't eat onion or garlic. So here is a recipe without onion or garlic. A suitable side dish for chapathi or roti or parota.  Try this one and enjoy.



Ingrdients:

1/4 KG Kabuli chana,
Potato big size one

For grinding:

green chillies, 2 or 3
finely chopped green coriander leaves one table spoon,
ginger 1/2 inch
cardamom one or two.(if it is big cardamom one is enough)
cloves one or two
tomato 2 big size
coconut(optional)
Pomogranate seeds two teaspoon,


Tamarind one small lemon size(extract juice)
Jaggery powder two teaspoon
salt to taste
chilli powder one teaspoon
dhaniya powder one teaspoon
turmeric powder 1/4 teaspoon
asafoetida(optional) 1/4 teaspoon
Fried Jeera powder one teaspoon
cooking oil  two table spoon
sugar one teaspoon

Wash and Soak dhal overnight. Next morning again wash the dhal and  from that take two teaspoons of soaked dhal and keep it aside. Boil the remaining dhal till it become soft.  Boil the potato and remove the skin from it and cut it into small pieces. Grind all the ingredients except chilli powder, dhaniya powder, turmeric powder and jeera powder. grind into fine paste.

Put a thick bottomed pan or kadhai in a stove and pour one tablespoonfull of cooking oil. Heat the oil and add sugar first and after the sugar melted, add cumin seeds. Adding sugar will give a special flavour to the masala. While it is splittering add turmeric powder, chillie powder, dhaniya powder and mix it well with the oil. If the mixture need more oil add some more oil and add the grinded paste and fry till the oil removes from the gravy. Now add the already boiled Kabuli chana, tamarind juice, and boiled potato.  Add required salt. Let it boil for some time and while the gravy is thick, add jaggery and boil for a minute.  Remove it from the fire and add jeera powder and garnish with coriander leaves and pudina(mint) leaves. Your gravy is ready to eat with your phulka roti or parota.

If you want onion very badly, take one onion and chop them finely.  Garnish the finely chopped onion over the chana dhal gravy. You can add sev also with them.


Special Thanks to Google for the picture.  Will add my own picture afterwards. 

Tuesday, June 25, 2013

Bitter gourd gravy with mustard

Now-a-days, people named it  as a bitter gourd pickle.  Actually it is like kuzambu/gravy.  Now will see the preparation method.


Ingrdients

Bitter gourd 1//4 kg
Tamarind 100 gms
Salt to taste
Powdered Jaggery one table spoon
curd one table spoon
salt to taste,
turmeric powder

For frying and grinding

Turmeric powder 1/4 teaspoon
Red chillies 10,12 according to your taste
one table spoon Dhania seeds
two table spoons Black Pepper (you can add 3 tablespoons also if you require more spicy)
Splitted Urad dhal two teaspoons
Bengal gram dhal two teaspoons
Mustard one table spoon
Asafoetida

Tempering

Mustard seeds one teaspoon,
two teaspoon jeera
gingley oil (must)
Curry leaves

First wash and cut the bitter gourd into slices, add curd, turmeric powder and salt.  Keep it aside.  Soak the tamarind in water and extract juice. Take 3 cups of tamarind juice and keep it also aside.

Now grind the one table spoon mustard and keep it aside. Do not fry the mustard. Put the pan in the stove and fry all the ingredients one by one in heated oil. Grind them into a fine paste. Keep it aside.

Put the kadai or non stick pan in the stove and add gingley oil. Temper with mustard, jeera, and curry leaves. Remove the water from the already soaked bittergourd and fry them in the oil.  Fry them till it become golden brown and add the grinded paste and add some more water if required. Add the tamarind juice also. Add the required quantitiy of salt only.  We already add salt to bittergourd. So be careful. Let it boil for some time. When the gravy becomes thick, add the powdered jaggery and the already powdered raw mustard powder. Let it boil for sometime and remove from the stove when the oil from the gravey come out. Cool it and store in a glass bottle. It will be preserved for two or three months.

Wednesday, June 19, 2013

A suitable side dish ( for phulka roti) from bitter gourd

It is totally a new item. You will usually prepare bitter gourd sambar, pitlai, fried bitter gourd etc. But now it is for roti's side dish.

Ingredients:
1/4 kg bitter gourd,
one big onion finely chopped,
2 tomatoes finely chopped,
 4 tomotoes for puri(grind it in a mixie jar and extract juice and keep it aside) or you can use readymade puri.
2 green chillies,
one inch ginger,
garlic is optional,
grated coconut powder one table spoon,
green coriander leaves finely chopped two table spoons

cut the bitter gourd into slices and add curd, turmeric and salt in it mix well and keep it aside.

for tempering
Jeera, ani seed(soumph), one teaspoon Red chilli powder, one teaspoon dhania powder, turmeric powder 1/4 tea spoon, 1/4 teaspoon garam masala, salt to taste.

grind green chillies with coconut powder, ginger,(garlic), and green coriander leaves one table spoon. cooking oil for tempering.

Now put a non stick pan or thick bottomed kadai in the stove and pour some cooking oil. Temper with jeera, soumph and add chopped onions. fry till it becomes golden brown.  add chopped tomotoes and fry it also. Now add the grinded paste and fry for some time simultaneously adding chilli powder, dhania powder and turmeric powder. now add the mixed bitter gourd into it after drain the water from the vegetable. fry for some time.  Now add some water and required salt. Already the bitter gourd was salted so add the required salt only. Add the tomoto puri. Add water to make the required consistency. Boil it for sometime and while removing  add the garam masala and garnish with the remained coriander leaves.  This will be a suitable side dish for Phulka roti or Parota.

Next item also from bitter gourd only and you can keep it like a pickle.

Tuesday, June 18, 2013

Pitlai in bitter gourd!

Pitlai in bitter gourd. Karela, pakal kay.

Ingredients: 1/4 kg bitter gourd, wash and cut it in round slices. Add one tablespoon curd, 1/2 tea spoon salt and one pinch of turmeric powder to it. Put it aside.

For frying
 Red chillies 4 to 6,
Dhania(coriander seeds) one table spoon,
bengal gram dhal 2 teaspoon,
one teaspoon black pepper,
1/2 tea spoon methi(fenugreek seeds),
Urad dhal splitted 1 tea spoon,
coconut grated one table spoon.
Asafoetida,
oil for frying.

Tamarind one small lemon size ball.  extract juice from it. 1/2 cup Tur dhal (Arhar dhal) (cook the dhal and mash it.) salt to taste,   one teaspoon jaggery powder(optional). Soaked whole chana or Peas(matar) one table spoon. cook it with thur dhal in a cooker.

Fry the ingredients in oil and grind it to a fine paste. Put a thick bottomed pan in stove and add one teaspoon oil.  Remove the water in bitter gourd and fry it for one minute. Add some water and a little bit salt to taste.  After the bitter gourd cooked add the tamarind juice, salt to taste and mashed dhal. Let it boil for 2 minutes and add the cooked whole chana and peas. When the gravy becomes thick add the grinded masala paste and some more water to it.  Let it boil for 2 more minutes. Add jaggery if you need it. Remove the pan from the stove and temper the Pitlai with mustard seeds, urad dhal splitted, curry leaves, one Red chilly in coconut oil.Garnish with coriander leaves. serve hot with rice.

Sunday, June 16, 2013

some tasty pickles for your taste



Lemon and green chillies pickle with ginger:

Lemon medium size 5,
green chillies 25 numbers,
ginger chopped and cut into pieces one small cup,
turmeric powder one tea spoon,
Asafoetida powder half tea spoon,
Methi seeds 2 teaspoons,

 for tempering
 gingley oil one small cup,
mustard seeds one teaspoon.
 salt one tablespoon full.

cut lemon into pieces, add the cut pieces of ginger and cut the green chilles into four pieces. add them also. Now add turmeic powder, salt, asafoetida powder, and methi seeds. put them all in a bowl and keep them aside. Mix them well for 2 or three days.  after the lemon become soft, boil gingley oil and add mustard seed.  allow it to cool and add them in the pickle. Your pickle is ready to use.
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Stuffed Green Chillies Pickle


Green chilles  25 to 30,
3 table spoon dhania,
one tea sopoon fenugreek seeds(methi),
one table spoon fennel seeds(saunf) mustard seeds,
asafoetida powder one tea spoon,
salt to taste or one table spoon,
 mango powder(amchur) two tea spoon,
turmeric powder 1/2 tea spoon,
vinegar one table spoon.
cooking oil or gingley oil according to preference

wash the chillies and cut a vertical slit lengthwise(each one)

grind coriander seeds, fenugreek seeds  coarsely. add salt and mango powder and turmeric powder to the ground spices and mix well. Now heat the oil till it is quite hot and pour the oil over the dried mixture and mix well.  Now add salt and vinegar to the mixture. stuff the chillies with the spicy mixture using a spoon. put them in a jar for 2 days. put it in the sunlight if it is possible. Then refrigerate the picke and use them.
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vegetable pickle with chilles:

chilles 30,
carrot one or two medium size,
beetroot(optional)
mango one number,
lemon 3 to five numbers.
sugar one table spoon,
one table spoon Red chilly powder,
turmeric powder one teaspoon,
asafoetida 1/2 tea spoon,
salt one table spoon.
vinegar one table spoon.
 methi seeds two tea spoon,
mustard powder two tea spoon.
cooking oil one small cup.

cut all the ingredients and mix them.  add sugar, chilly powder, turmeric powder, asafoetida, salt, mustard powder and methi seeds. Mix them well. and put aside for a day. Next day mix them all and heat oil in a pan and allow it to cool and pour over the pickle. allow it to mix well for half an hour and add vinegar.  put them in a jar and refrigerate them.

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ginger morabba

ginger cut pieces 2 cups.  sugar 4 cups, water to make syrup.

add water to sugar and allow it to become one string syrup.  add the cut ginger pieces and boil it for 5 minutes. remove it from the fire and allow it to cool.  put the mixture in a bottle. and refrigerate it if necessary.  It is very much useful for stomach problems.

Some more kozukattai recipes for you!



 Hi All,

Hope you all enjoyed the Rava kozukattai recipes.  Now the Varalakshmi Vratham is on its way and here are some Rice kozukattai Recipes for you. One more receipe and that will be shared in a day or two.

Now we we will prepare this kozukattai with rice flour. There are two ways to make the rice flour. One is battering, no, no, not that type of battering you think. :D This is beating the soaked rice in a mixie jar. The other is powdered rice. You can choose it according to your taste and convenience. For me battered rice flour is easy to cook. But I will give you both the preparations here. OK.  Now the ingredients are:

Raw Rice 200 gms.  Clean it with cold water and soak in the water for atleast 2 hours. For coconut pooranam the same thing is going to be done as we saw in the Rava kozukattai .We are now going to prepare some salted pooranam also.

Salted Pooranam with urad dhal

For that take one small cup Urad Dhal, 
that is black gram dhal(without the skin) and soak it in the water after cleaning it. Put it aside. Now prepare coconut pooranam and let it cool. Now take the Urad dhal and remove the water and put it in the mixie jar, add 4 red chillies, one small green chilly, salt to taste and hing(asafetida). Grind it to a paste like vada mavu. 

Take a Kadai or Idli pan pour some water in it and let it boil. Put the grinded paste in a bowl and steam it. After steaming remove it and temper it with mustard seeds and Kadi paththa(curry leaves)crush it with a spatula. 

Now take the rice and if you want it to be powdered remove water atleast half an hour before you are going to grind it. Put the rice in a mixie jar and grind it for one or two minute.  Remove tha jar and put the powdered rice in a sieve and extract the fine powder with the help of the sieve. Make all the soked rice in this method and you can get fine rice powder. Measure the rice powder with a measuring cup.  If it is 2 cups then put 2 cups of water in a thick bottomed vessel and add a pinch of salt and a teaspoon of gingley oil.  Let it boil. While boiling add the powder slowly, continuously stirring the dough. Stir for another 2 to three minutes. The white colour will change. Now remove the dough from the vessel and blend it well with a wooden spoon.  

 
Take some oil or ghee in a small cup. Put the oil in both hands and make small balls from the dough and make it like a cup.  Fill the coconut pooranam, and after preparing 10 to 15 kozukattais put it in the Idli pan and steam it for 2 or 3 minutes. Remove it from the pan.  And prepare the Urad dhal pooranam also in this method. But while filling it is to be closed horizontally like this.

 

And also we can prepare this kozukattai with Gingley pooranam and Bengal gram pooranam.

Gingley pooranam:  Take on small cup gingley wash it and drain the water.  Fry the gingley in a kadai without adding oil. While splitting remove it and add the same quantity of jaggery powder, and cardamom powder. Make it kozukattais and enjoy.

Bengal gram pooranam: Take one small cup of Bengal gram, fry it in a pan without adding oil and remove it and soak in water. After two hours drain the water and grind it with jaggery powder and add cardamom powder. Fill it in the already prepared rice dough cups and steam it.

The other method of making the dough is grind the rice with small quantity of water. Let the batter be like idli mavu.  Heat the thick bottomed pan and pour one cup water and add pinch of salt and gingeley oil. So the dough will not be sticky. After the water boiled pour the batter slowly continuously stirring the dough. After the colour is changed remove it from the fire and blend it well. You can make small cups from this and fill the pooranam and steam it.