Tuesday, January 28, 2014

Paruppu Thogayal/Lentiil Dip/பருப்பு தொகையல் - Tamizhar Samayal Tuesday


Paruppu thogayal is an authentic dish which can be mixed with rice along with a dollop of ghee.Also  it is eaten as side for milagu rasam,poondu kulambhu and milagu kulambhu also.
Back in my grandparents place the leftover rice will turned to a rice ball mixed with this chutney.
My grandmother made this chutney in the stone mortar,mixed it with rice and used to make a lemon sized ball and gave us.
But after coming to U.S this one has become in our lunch menu on a lazy day or wanted to eat something comfort.Here is the recipe.................................



Basic Information

Preparation time 3 minutes
Cooking Time 5 minutes
Serves 2-3

Ingredients

IngredientQuantity
Toordhal/thuvaram pauppu1/3cup
Coconut(grated)3tbs
Dried Red chilly2-3
Garlic/poondu1clove
Black Pepper/milagu1/8tsp
Salt1tsp
Oil11/2tsp


Method

Heat pan with oil fry the red chilly and remove it.Now add the toor dhal roast it in a medium flame till golden,finally add the pepper corns and put of the flame.Let it cool down.


Put everything in a blender jar and pulse it for 30 seconds,now add water and grind it to a coarse paste.


Paruppu Thogayal is ready.


Serve it along with rice and ghee.


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


  • Grind the chutney to a bit coarse paste and adjust the consistency according to personal preference.
  • Roasting the toor dhal in a medium flame is important to get roasted evenly.
This recipe is off to Tamizhar Samayal Tuesday.





Sumber http://www.naliniscooking.com

Saturday, January 25, 2014

Methi Paratha


Under the theme Travel Food I am sharing methi paratha for the main course.Back in India my mom packs,lemon rice,idly with idly podi and chappathi or poori with tomato thokku.
As hubby dear prefers some kind of finger food and mess free food for the road trip,Imake some kind of parathas.This methi paratha is one such thing I make it for travel as it stays fresh and soft,tastes good with pickle or some spread.Letsmove on to the recipe..................................



Basic Information

Preparation Time 15 minutes
Resting Time 20 minutes
Cooking Time 15 minutes
Makes 6-7


Ingredients

IngredientQuantity
Wheat flour13/4cups
Methi leaves/vendaya keerai1cup(tightly packed)
Gram flour/kadala maavu1/3cups
Green Chilly/pachamilagai2(chopped)
Chilly powder/milagaipodi1/2tsp
Garam masala powder1/4tsp
Turmeric powder/manjal podi1/4tsp
Amchur powder(optional)1/2tsp
Cumin seeds/jeeragam1/2tsp
Asafoetida/perungayama pinch
Saltto taste
Oil1tbs
Oil (for brushing)2tbs


Method

  • Clean and wash the methi leaves and chop it roughly,keep it aside.
  • In a bowl add everything except the oil given for brushing,mix it well.
  • Now slowly sprinkle water and knead it to a soft dough,let it rest for 15-20 minutes.
  • Divide the dough into 6-7 equal portions and roll it on a floured surface to 6 inch disc.
  • Heat the griddle,once the griddle become hot,transfer the rolled parathas and cook it both sides.Brush some oil  and remove it from the griddle.
  • Soft delicious paratha is ready.
  • Pack it in a aluminium foil after cooling.

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


  • Instead of oil,ghee can be used for extra rich taste.
  • Clean the methi leaves foe 2 times atleast to remove the soil particles.
  • Along with methi leaves,finely chopped coriander leaves can be added.

Check out my fellow bloggers participating in Blogging Marathon #36.


Sumber http://www.naliniscooking.com

Friday, January 24, 2014

Kadala Urundai and Pottukadalai Urundai/Peanut Balls and Roasted Gram Dhal Balls - Microwave Version


For this week of Blogging Marathon #36,I will be sharing Travel food recipes and today's recipe is a evergreen snack kadala Urundai and Pottukadalai Urundai.This snack doesn't need of any introduction and its a favorite for both adults and kids.
Growing up we used to travel a lot with relatives and friends.As my father loves to travel a lot, he organised at least 2 or 3 trips for couple of days  in a year.
The first day food used to be the homemade one along with a variety of homemade snacks such as karasev,murukku, spicy mixture and store bought kadalamittai(peanut chikki).
But after coming to U.S,the peanut brittle which is available in Indian stores are not tasted as good as the one we get it in our place.So I tried to make at home and it was a flop all the time,once the jaggery syrup spilled on my hand and had a severe burn.Then stopped experimenting at home,but after seeing this one in a T.V show in a microwave oven I immediately wanted to try.The result was a great success,since then I make it with microwave oven.
The procedure for both the kadalurundai and pottukadalai urundai is same and the amount of adding pottukadalai is little more than peanuts.The hardest part is making balls,that needs to be when the mixture is hot.Here goes the recipe.....................................



Basic Information

Preparation Time 5 minutes
Cooking time 20 minutes
Makes 12-13 balls


Ingredients

IngredientQuantity
Peanuts/verkadalai1 cup+1tbs
Powdered jaggery1/2cup
Water1/4cup
Ghee/nei1 tsp



Method

Take a microwave safe plate and spread the peanuts and keep it in a microwave high for 3-5 minutes or till it becomes roasted.In between take it and check its roasted properly or not.Once it becomes warm,crush the peanuts between the palms and remove the skin.


In a glass bowl(preferably glass) add the jaggery and water and keep it in the microwave for 2 minutes till it melts.Pass it through the strainer and transfer it to the glass bowl and keep it in the microwave for 3-4 minutes.

Take it out and check the consistency and keep it for a minute.Check the consistency now and then till it reaches a soft ball consistency.To check the consistency,take water in a bowl and pour a drop of syrup,if a solid ball is formed then its the correct consistency.Now drop the peanuts to the syrup and mix it well and keep it in the microwave for 15-30 seconds.


Remove the bowl and let it cool down slightly.Now grease the palm with ghee and make ball out of it.
Arrange it on a plate.


Store it in an air tight container after cooling



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





  • While making the ball if its too hot,then you can wet the hands in water and make it.
  • Make a rough ball when its hot and make a smooth shape after it reaches the bearable temperature.
  • When the sugar syrup is above to reach the consistency check it every 30 seconds otherwise you cannot achieve the consistency.
  • For the pottukadalai urundai use 11/4 cups of roasted gram dhal for the 1/2 cup of jaggery.
  • Cardamom powder can be added for extra flavor.
  • Use a slightly bigger glass bowl for the jaggery syrup as chances are there to spill while cooking.

Check out my fellow bloggers participating in Blogging Marathon #36.

This recipe is off to Cook Book Challenge #4 January week 4. 










Sumber http://www.naliniscooking.com

Wednesday, January 22, 2014

Rava Payasam/Sooji Kheer/Semolina Milk Pudding - Virtual Birthday Treat for Viji


 Hello friends!!Today I am here with a simple,creamy and delicious payasam for a friend's Birthday who is a well known blogger.Its Viji of Viji's Virundhu.
I tried this payasam from her blog and came out so delicious.For added taste I used some vermicelli and ground almonds ,if you want you can add some condensed milk too.Off to the recipe................



Basic Information

Preparation time 5 minutes
Cooking Time 25 minutes
Serves 3-4

 


Ingredients


IngredientQuantity
Semolina/rava
3tbs
Roasted Vermicelli/Semiya2tbs
Sugar/sakkarai1/2 cup+1tbs
Full cream milk/whole milk2 -21/2cups
Cardamom powder/ellakai1/2tsp
Saffron/kungumapoofew strands
Cardamom powder/ellakai1/4tsp
Cashews/mundiri(broken)2tbs
Almonds/badam4-5
Pistachios(finely chopped)for garnishing(optional)
Ghee/nei2tsp



Method
  • Soak the almonds in hot water for 10 minutes and grind it with 2 tbs of milk,soak the saffron in a tsp of milk and set it aside.
  • Boil the milk in a heavy bottom pan and let it simmer it for 6-7 minutes.Meanwhile heat the pan with a tsp of ghee and fry the cashews and remove it.
  • In the same pan add the remaining ghee and roast the semolina in a medium flame without changing the color till nice aroma comes out.Finally add the vermicelli and fry it for a minute.
  • Add it to the boiling milk and let it boil till it gets cooked.Now add the sugar and cook it for couple of minutes till the sugar dissolves.
  • At this stage add in ground paste and cook for couple of minutes.Finally add the saffron,cardamom power and the fried cashews and put off the flame.
  • Serve it warm or chilled.


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



  • If you feel the payasam is thicker after cooling add little more milk.
  • Roast the semolina in a medium flame otherwise it may change the color.
  • Here I used the roasted vermicelli so I added in the end,if you are using unroasted, fry it in the ghee separately.




Sumber http://www.naliniscooking.com

Friday, January 17, 2014

Biscuit Sablé/Eggless French Shortbread Biscuits


For this month Home Bakers Challenge Priya chose popular French bakes and wanted to try the baguette but due to lots of work I couldn't.
Sables are melt in mouth crispy short bread cookies which is easy to make and its an egg less recipe too.As I had one stick of butter I halved the measurement and made.I used a small square cookie cutter and a round flower shaped,you can use any shape and make the cookies.Now off to the recipe...........................


Basic Information

Preparation time 15 minutes
Baking Time 15-20 minutes
Makes 10-12 (2 inch cookies)



Ingredients

IngredientQuantity
All purpose flour/maida11/4 cups
Powdered sugar1/4 cup+1tbs
Softened Butter/vennai1/2cup
Salta pinch
Vanilla Extract1/2 tsp
Milk1 tsp



Method


  • Beat the butter and sugar together until creamy and fluffy.Add in the vanilla extract,milk or water, beat for few minutes.
  • Now add the flour and salt, mix well and make a smooth dough.Divide the dough to two portions and roll each portion of the dough between two ungreased baking sheets and flatten slowly with a rolling pin.
  • Using a cookie cutter,cut the cookies from the rolled dough.With the help of a sharp spatula take the cookies and place it on a baking tray.
  • Preheat the oven to 350 F and bake it for 15-18 minutes or until its done.
  • Cool it on a wire rack and store it in an air tight container.



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


  • If the dough is too crumbly then add a tsp of milk and mix it.
  • Store it after the cookies completely cool down.



Sumber http://www.naliniscooking.com

Tuesday, January 14, 2014

Pakoda Kulambhu



Most of you know that we group of friends started an event Tamizhar Samayal Tuesday and showcasing the traditional and authentic recipes of Tamilnadu on 2nd and 4th Tuesday of every month.
As today is the 2nd Tuesday I am sharing a delicious kulambhu with pakoda which is quite popular in Southern part of Tamilnadu.
This pakoda kulambhu can be made  with the pakodas made out of gram flour or ground channa dhal,but we prefer to make it the later version.
This is my grandmothers signature recipe and she used the stone mortar to grind the channa dal and fry the pakodas in coconut oil.Here I used the regular cooking oil and fried the pakodas,lets move into the recipe................



Basic Information

Soaking Time 2 hours
Preparation Time 20 minutes
Cooking Time 40 minutes
Serves 3-4


Ingredients

For the Kulambhu/gravy

IngredientQuantity
Onion(finely chopped)1no.(medium size)
Tomato(finely chopped)2no.(medium size)
Garlic/poondu(finely chopped)3cloves
Green chilly/pachamilagai3(slit)
Red chilly powder/milagai podi11/2tsp
Coriander powder/dhaniyapodi2tsp
Turmeric powder/manjal podi1/8tsp
Saltto taste
Curry leaves/karivepillaifew leaves
Coriander leaves(chopped)1tbs
Oil11/2tbs

Grind to a fine paste

IngredientQuantity
Coconut(grated)1/4cup
Fennel seeds1/2tsp
Poppy seeds/kasakasa1/2tsp
Roasted gram dhal/pottukadalai1tsp

For the tempering

Cloves/lavangam5
Cinnamon/pattai1inch piece
Star anise2 petals
Bay leaves1
Fennel seeds/sombu1/4tsp

For the Pakodas

IngredientQuantity
Channa dhal/kadalai paruppu1/2cup
Ginger/inji1/2 inch
Red Chilly4-5nos.
Fennel seeds/sombhu1tsp
Saltto taste
Coriander leaves(chopped)1tbs
Oilfor frying



Method

  • Soak the dhal in water for 2 hours and grind it along with the red chilly,fennel seeds and garlic along with salt to a coarse paste without adding water.Sprinkle water if needed.
  • Add the chopped coriander leaves and mix it well,heat a pan with oil and take a handful of ground batter and sprinkle it roughly in the hot oil.
  • Cook it golden and no need to fry till it becomes crispy.Remove it and drain it on a paper towel and keep it aside.

Kulambhu/Gravy

  • Grind the given ingredients given to grind to a very fine paste and set it aside.Now heat a pan with oil do the tempering with the ingredients.
  • Add in the curry leaves and garlic,onion,green chilly,saute it with a pinch of  salt.Once the onion becomes translucent add the chopped tomato,cook it till mushy.
  • Now add the spice powders and the ground paste,mix it well,add around 3-31/2cups of water and salt,let it boil till the raw smell disappears.
  • Add the fried pakodas to the gravy and let it boil for a minute,sprinkle the coriander leaves and put off the flame.
  • Serve it after 15 -20 minutes.
Serve it with white rice and pappad.


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



  • The gravy should be slightly watery otherwise the pakodas absorb the gravy.
  • If you feel the gravy becomes too thick after adding the pakodas add hot water with a pinch of salt and adjust it.
  • After adding the pakodas don't stir it,just one boil is enough.
  • If the tanginess is not enough add a tsp of lemon juice to the gravy.

This recipe is off to Tamilar Samaya Tuesday.





Sumber http://www.naliniscooking.com

Monday, January 13, 2014

Chettinadu Vella Paniyaram and Milagai Chutney

For the final day of Blogging marathon under the theme combo dishes is a classic Chettinadu combo Vella paniyaram and milgai chutney.
These vella paniyaram are so easy to make and batter doesn't need fermentation,as the name indicates it should be white in color.
Vella paniyaram and milagai chutney combo features in Chettinadu family's breakfast or evening snack for all occasions.
This recipe I noted down from Mrs.Revathi Shanmugam cookery show in a regional channel,with no further delay lets move on to the recipe.................



Basic Information

Soaking time 2 hours
Preparation time 15 minutes
Cooking time 20 minutes
Makes 20-22



Ingredients

IngredientQuantity
Raw rice/pacharisi11/4 cups
Boiled rice/Pulungal arisi/idly rice1/4cup
Urad dhal/ulutham paruppu1/4cup
Salt1tsp
Oilfor frying


Method

  • Soak the rice and dhal together for 2-3 hours and grind it to fine paste with salt.Add water and adjust the consistency(like dosa batter consistency).
  • Heat a flat bottom pan with the oil and keep it in a medium flame,pour a small ladle of batter to the hot oil.
  • Now gently with the help of the strainer ladle pour the hot oil over the paniyaram.
  • Once the edges becomes flip it to the other side and cook it for 1/2 minute.Remove it and drain it on a paper towel.
  • Vella Paniyaram is ready.


Serve it warm with milagai chutney.


Enjoy..................................................................
  • The consistency of the batter is very important it should be like dosa batter consistency.
  • Use a flat base pan and fry one paniyaram at a time.
  • This paniyaram tends to absorb little oil,so drain it on a paper towel,but the oil maintains the softness of the paniyaram.
  • Oil should be in a medium flame otherwise the color may change.
Milagai Chutney 


Ingredients
IngredientQuantity
Shallots20
Tomato2
Dried Red chilly 10
Tamarind Paste1tsp
Saltto taste
Mustard seeds 1tsp
Curry leaves1 sprig
Sesame oil 3tbs
Method

  • Grind the shallots,red chilly,tomatoes,tamarind paste and salt together to a coarse paste.
  • Heat a pan with oil and crackle with mustard seeds and curry leaves.
  • Add in the ground paste and bring it to a boil and let it simmer for 5-7 minutes.
  • Milagai Chutney is ready.


This recipe is off to Cook Book Challenge #4 January week 2. 




Sumber http://www.naliniscooking.com