Cucumber Raitha /Vellarikkai Thayir Pachadi

Raitha is a yogurt based accompaniment made with different types of veggies and fruits.Also it can be accompanied with various main dishes and even served as a dip.

Cucumber raitha is a creamy one which goes very with biriyani,pulaos.It also pairs up very well with some of the spicy South Indian gravy such as kaara kulambhu.

Coming to the recipe,I have used the mini cucumbers.Since mini cucumbers are used I chopped it finely and used.If you are using a a large cucumber then grate it.The addition of coconut paste and the tempering makes gives an additional flavor and taste.

                                                             

                                                            

                                      Cucumber Raitha/Vellarikkai Thayir Pachadi

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   Basic Information

   Preparation time 10 minutes
   Cooking time 2 minutes

   Serves 4(generously)

  Ingredients

Ingredient	Quantity
Cucumber/vellarikkai	1-1.25 cups(finely chopped)
Thick Yogurt/thayir	1-1.25 cups
Coconut/thegai(grated)	2 tbs
Green chilly/pachamilagai	1-2(depending on spice level)
Curry leaves /karivepillai	few leaves
Coriander leaves/kothamalli	as needed(finely chopped)
Salt	to taste
Oil	2 tsp

  For the Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(broken)

   

   Method 

• Take the yogurt in a bowl and add the salt,whisk it well till it becomes creamy.Set it aside.
• Now in a blender jar take the green chilly and grated coconut.Grind it to a smooth paste along with a tbs of whisked yogurt.

• To the whisked yogurt add the finely chopped cucumber and ground paste.Mix it well.

• Now in a small pan heat the oil and crackle the mustard seeds,add in the asafoetida and red chilly.Toast the curry leaves and put off the flame.Add it to the yogurt mixture also add in some chopped coriander leaves and mix it well.

•  Serve it  as an accomapniment.

• Since my green chilly is not spicy,I used 2.
• Using a thick yogurt gives a nice and creamy raitha.
• If you feel the yogurt is sour,add some milk and mix it well.
• Couple of tbs of fresh cream can also be added for an extra rich taste.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Flax Seed Idly Spice Powder /Flax Seed Idly Milagai podi

Flax seeds are known for its numerous health benefits and it contains lot of omega-3 fatty acid which reduce the risk of heart disease.

As it has a nutty flavor,it needs to be mixed along with some spices to make it tasty.One such easy way to include flax seed is making idly podi/powder.Here I have used a good amount of curry leaves to make it even more flavorful.

As spice powder comes under condiments,I am sharing this podi for the day 2 of Blogging Marathon#77,themed Condiments.Off to the recipe..........

                                               

                                         

                                                                              

                                Flax Seed Idly Powder/Flax seed Idly Podi 

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   Basic Information

   Preparation time 10 minutes

   Cooking time 25 minutes

   Makes around 2 cups

  Ingredients

  

Ingredient	Quantity
Channa dhal/kadala paruppu	1/4 cup
Flax seeds/Aali vidhai	1/2 cup
Urad dhal/ulutham paruppu	1/3 cup
Coriander seeds/dhaniya	2 tbs
Red chilly/varamilagai	10-12
Asafoetida/perungayam	1/4 tsp
Curry leaves/karivepillai	5-6 sprigs
Garlic/poondu	-5 fat cloves
Oil	2 tsp
Salt	1 tsp or to taste

   
  T

  

  

 Method 

• Add 1/2 tsp of oil and fry the red chilly in a medium flame till the color changes and crisp remove it.Fry curry leaves till the curry leaves turned crisp.

• Now fry the crushed garlic in the pan and fry it for a minute and remove it.Remove it from the keep it.In the same pan add few drops of oil and fry the coriander seeds till it becomes golden and crisp.Set it aside.

• Add the channa dhal in pan with few drops of oil.Fry it till golden color and nice aroma comes out.Add the asafoetida and remove it.
• Fry the urad dhal also the same way.Add in the flax seeds and fry it.After some time it will pop up and gets fried.Put off the flame and let it be in the hot pan for few minutes.Remove it,let all the ingredients get cool down.

• After cooling,take the red chillies, curry leaves,salt,dhals and coriander seeds in a dry blender jar.Give it a pulse and  grind it to a bit coarse powder.Now add the garlic and flax seeds and pulse it.Do not run the blender continuously.The spicy flax seed powder is ready.

• Store it in an air tight container.Serve it with idly or dosa along with sesame oil or melted ghee..

• The amount red chilly given here is for a bit spicier version.It can be altered according to personal preference. 
• Roast the ingredients separately to get roasted evenly.
• While grinding the flax seed,do not run the blender continuously.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Coriander Chutney /Kothamalli Chutney

Coriander chutney is an easy to make chutney,uses few ingredients and pairs very well idly,dosa.This chutney can even used as a spread for sandwiches.

The best part is,it has a good shelf life if it is stored in the refrigerator. If you want to store it for more than 2-3 days then coconut can be avoided.

The coriander leaves are home grown so used some of the tender stalks also.As the green leaves tend to oxidize,after grinding,a generous amount of tamarind is used to avoid.The original recipe uses shallots,as I ran out of it used half of the regular onion.Off to the recipe...........

                                                             

                                                            

                             Coriander Chutney/Kothamalli Chutney

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 6(generously)

  Ingredients

Ingredient	Quantity
Coriander leaves/kothamalli illai	2.5-3 cups(tightly packed)
Shallots/chinna vengayam	6-7
Red chilly/vara milagai	4-5
Tomato (finely chopped)	1 (small size)
Curry leaves /karivepillai	2 sprigs
Coconut(grated)	2 tbs
Tamarind/puli	a small gooseberry size
Salt	1 tsp or to taste
Channa dhal/kadalaparuppu	2 tbs
Asafoetida/perungayam	a generous pinch
Oil	1.5 tbs
Mustard seeds/kadugu	1 /2 tsp

   

   Method 

• Heat around 2 tsp of oil in a pan,to this add the red chilly and channa dhal.Fry it till the dhal turns golden. Add the tamarind and asafoetida and remove it and keep it aside.Heat another tsp of oil and saute the onion,till it becomes transparent.

• Add in the chopped tomato,curry leaves and cook it till the tomato becomes mushy.At this stage add the grated coconut and fry it for a minute.

• Add coriander leaves,saute it till the leaves wilts ,put off the flame.Let it cool down. After cooling,take the red chilly,channa dhal,tamarind and salt in a blender jar.

• Grind it to coarse powder.Then add in the sauteed coriander leaves mixture to a paste with water as needed.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with mustard seeds and add it to the ground chutney.

•  Serve it  with idly or dosa.

• The amount red chilly and green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
• Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.
• Adjust the consistency of the chutney as per personal preference.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Paal Kozhukattai - Version 2

Coming to day 3,themed under vegan sweets in Blogging marathon#77 is Paal Kozhukattai.
Paal Kozhukattai is a sweet that can be made in so many ways.In our hometown its made in a different way and I have shared it here.

But today's version is completely different from ours and I got this recipe from a good friend of mine.As the original recipe is with idiyappam flour,I made with it.If you are using the regular rice flour slightly dry roast it without changing the color.

The kozhukattai turned out so soft and kids loved it.If you are using the regular rice flour slightly dry roast it without changing the color and use it.

                                                                    

                                                            
                                      Paal Kozhukattai - Version 2

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   Basic Information

   Preparation time 20 minutes
   Cooking time 15-20 minutes

   Serves 2(generously)

   

  Ingredients

  

Ingredient	Quantity
Idiyappam flour or rice flour	1/2 cup
Water	1.25 cups
Thick coconut milk/thengai paal	1 cup
Thin coconut milk	1/2 cup
Grated coconut	1 tbs
Jaggery/vellam	1/2 cup
Cardamom powder/ellai podi	1/ tsp
Salt	1/4 tsp
Neutral oil	2 tsp

    

  Method 

• Heat a pan with water,grated coconut,a tsp of oil and salt.Once it boils add in the idiyappam/rice flour and mix it well.Cook it until the water absorbed and thick mass of dough is formed.
• Once the dough becomes warm enough to touch,smooth it well.Grease the hands with little oil,take a blueberry size of dough and roll it to a smooth ball.

• Arrange the rolled ball in a steamer plate.Continue for the rest of the dough.Keep 3-4 rolled balls aside and steam the rolled balls in a steamer for 5-6 minutes or till it cooks completely.
• Meanwhile melt the jaggery with 1/4 cup of water in a MW and strain it.Also mix 2 tbs of water with the dough balls and make it into a thin paste,Keep it aside.
• Now in a separate pan heat the thin coconut milk and 1/4 cup of water.

• To the coconut milk mixture add the cooked ball and the dough paste.Mix it well and cook it for 2 minutes.At this stage add in the melted jaggery syrup.

•  Let it cook for 2-3 minutes in a medium flame.Now add in the thick coconut milk and allow it to cook for one boil.Add in the cardamom powder and mix it well.Put off the flame.

• Serve it warm.

• After adding the thick coconut milk,do not boil it for long time.
• Instead of making round balls,the dough can be rolled into oblong shape.
• After adding the rice flour to the boiling water stir it continuously to avoid lump formation.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Dates and Nuts Ladoo

Dates and nuts ladoo is a healthy,sugar free and vegan sweet.This sweet doesn't even need ghee and tastes great with the crunch of nuts
.
Dates and nuts make a nice pairing and its a great option for after school snack for kids.

Making this ladoo is pretty easy and nuts of your choice can be used.You can increase the amount of nuts how ever you want,no perfect measurement is needed.

                                                                    

                                                            
                               Dates and Nuts Ladoo/Nuts and Dates Ladoo

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   Basic Information

   Preparation time 10-15 minutes
   Cooking time 10-15 minutes

   Makes 10-12 ladoos

   

  Ingredients

  

Ingredient	Quantity
Dates/perichai(chopped finely)	150 grams
Almonds/badam(chopped finely)	2-3 tbs
Cashews/mundiri(chopped finely)	2-3 tbs
Pistachios(chopped finely)	2-3 tbs
Dry coconut	2 tbs
Poppy seeds/kasakasa	1 tbs
Cardamom powder/ellai podi(optional)	a pinch
Neutral oil	1-2 tsp(if needed)

    

  Method 

• Heat a pan and dry roast the poppy seeds for a minute and remove it .Keep it aside.Now dry roast the cashews till it becomes crisp.Remove it from the pan and set it aside.

• Same way dry roast almonds and pistachios and keep it aside.

• Roast the dry coconut till it becomes golden.Remove it.Now in the pan add the chopped dates and mix it well.Let it cook in a medium flame for 3- minutes or till it becomes soft.

• Now to this add in roasted nuts,dry coconut,cardamom powder and mix it well.Put off the flame.Once the mixture becomes warm enough,take a big gooseberry size ball and shape it well.Roll the ball over the roasted poppy seeds and arrange it on a plate.

• After cooling completely store it in an air tight container.

• Raisins can also be added.
• Roasted sesame seeds can also be added for extra rich taste.
• The dates can be ground in a blender and used to make ladoos.
• The ladoos can be rolled on dry coconut instead of poppy seeds.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com