Rava idly/Instant Rava Idly

Today is the final day of Blogging Marathon for this week and the letter is R for cooking with alphabets.So I made rava idly and this version sounds so simple and easy to make.
 I used eno fruit salt to get the idly fluffy and soft.Here I used roasted vermicelli also along with the rava(semolina)

Though we like this idly a lot it rarely appears in my kitchen.After the themes were announced,I was happy to see the letter R so that I can make it for blog in steam cooking method.Off to the recipe..................

Basic Information

Preparation time 10 minutes

Cooking time 15 -20 minutes

Makes 10

Ingredients

Ingredient	Quantity
Semolina/rava/sooji	11/2 cups
Vermicelli/semiya	1/3 cup
Thick Yogurt/ketti thayir	1 cup
Ginger/inji(finely chopped)	1 tsp
Green chilly/pachamilagai	2-3(finely chopped)
Eno fruit salt	1 tsp
Carrot (grated)	1-2 tbs(optional)
Cashews/mudiri	10(halved)
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	for garnishing
Salt	11/4 tsp
Oil	2 tbs+1 tsp for greasing
Ghee/nei	1 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparppu	1 tsp
Channa dhal/kadalaparuppu	2 tsp
Asafoetida/perungayam	a pinch

Method

Whisk the curd and set it aside.Heat a tsp with oil and fry the halved cashews till golden,remove it.In the same pan heat the remaining oil and ghee.Do the tempering with the given ingredients the add ginger,green chilly and curry leaves.Add in the semolina.

Fry it in a medium flame till it becomes golden.Now add the roasted vermicelli and fry it for a minute.Put off the flame.

Add it to the whisked yogurt,add salt and mix it well.Adjust the consistency with water.Let it stand for 3-5 minutes.Now add the eno fruit salt and mix it well.

Grease the idly plate with oil and keep halved cashew in each circle and pour the batter.Steam it for 10-12 minutes or till a tooth pick comes out clean.With the help of knife or spoon remove it from the idly plate.

Rava Idly is ready.

Serve it with chutney of your choice.

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

• Don't keep the batter for a long time after adding the eno fruit salt,steam it right away to get a nice fluffy idly.
• Here I used slightly sour yogurt to get a nice tangy taste.
• If the batter is too thick add little more water to adjust the consistency.
• If the batter is too thin also,the idly doesn't comes out good.

Check out my fellow bloggers participating in Blogging Marathon #41.

Sumber http://www.naliniscooking.com

Egg Roast/Kerala Egg Roast

For the day 2 under the theme cooking with alphabets is E and I chose to cook Egg Roast on stove top.
Egg roast is a popular Kerala dish,often served for breakfast to accompany aappam,dosa and idiyappam.
The highlight of the recipe is the amount of thinly sliced onion and coconut oil,but here I used the regular cooking oil(olive oil).I served this egg roast with aappam and the left over with rice,it tastes great with rice also.Here goes the recipe.............

Basic Information

Preparation time 15 minutes

Cooking time 20-25 minutes

Serves 3

Ingredients

Ingredient	Quantity
Egg/muttai	3
Onion(finely sliced)	3 (medium size)
Tomato	2 (medium size)
Ginger & garlic paste	1 tbs
Green chilly/pachamilagai	2-3(slit lengthy)
Red chilly powder/milagai podi	1 tsp
Coriander powder/dhaniya podi	11/2 tsp
Garam Masala powder	1/2 tsp
Turmeric powder/manjal podi	1/4tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	for garnishing
Salt	11/4 tsp
Oil	2-3 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fennel seeds/sombu	1/4 tsp

Method

Boil the eggs and remove the shell and make slits on the top and bottom,keep it aside.
Heat a pan with oil and crackle the fennel seeds and mustard seeds,add the sliced onions.Saute it along with a pinch of salt for a minute.Now add the green chilly and curry leaves,continue sauteing till the onion becomes nice and golden.Now goes in ginger & garlic paste,fry it for a minute or till the raw smell goes off.Add in all the spice powders and salt,give it a mix.

Add the chopped tomatoes and cook it until mushy.Sprinkle some water if it too dry.Let it cook for another couple of minutes.Finally add the boiled eggs and mix it well.Sprinkle the chopped coriander leaves and put off the flame.

Serve it with aappam.

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

• As my chilly powder is spicy I used 1 tsp,if you want you can add up to 11/2 tsp.
• If the tanginess is not enough add a tsp of lemon juice at the end.

Check out my fellow bloggers participating in Blogging Marathon #41.

Sumber http://www.naliniscooking.com

Carrot and Almond Kheer - Microwave Oven Method

Another session of Blogging Marathon has started and I am here with a simple and flavorful kheer.For this series of BM I chose to cook with alphabets in different cooking methods.
For the day 1 the alphabet is C and sharing you a kheer or milk recipe made in microwave oven.I have already shared a version of carrot kheer but this version is slightly different and no need of condensed milk or evaporated milk.
I made this kheer along with the soaked almonds and the output is so yummy and delicious.You can try the same method in the stove top also.Wth no further delay lets move on to the recipe.................................

Basic Information

Preparation time 15 minutes

Cooking time 20-25 minutes

Serves 2

Ingredients

Ingredient	Quantity
Carrot(grated)	1 cup
Almonds/badam	20-25
Sugar/sarkarai	1/2 cup + 1tbs
2% Milk/paal	21/4 cups
Cardamom powder/elakkai	1/4 tsp
Saffron/kungumapoo	few strands
Ghee/nei	2 tsp
Pisatchios/pista	as needed for garnishing

Method
         
                            In a microwave safe bowl boil the milk for 8-10 minutes and soak the almonds for 15 minutes in hot water and peel the skin and keep it aside.
In a microwave safe bowl heat 1/2 tsp of ghee for a minute,then add the grated carrot and cook it for 2 minutes.Now add 1/4 cup of milk. 

Cook it for 2 minutes or till it becomes soft.Let it cool for couple of minutes.Now put the cooked carrot and soaked almonds in a blender and grind it to a fine paste.

Add a tsp of ghee in the same microwave bowl and heat it for a minute then add in the ground paste and cook it for a minute.Now add the sugar and let it cook for another 2-3 minutes.

Add in the milk and cook it for another 5 minutes.In between stir it for couple of times.Finally add the cardamom powder and saffron strands and give it a mix.

Serve it chilled.

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

• The cooking time varies from oven to oven.
• If you want to use sweetened condensed milk,add around 3 tbs and reduce the sugar quantity.
• Cashews can also be added along with almonds.
• Use a deep,wide mouth,microwave safe bowl to avoid spilling.

Check out my fellow bloggers participating in Blogging Marathon #41.

Sumber http://www.naliniscooking.com

Kozhi Saaru/Village style Chicken Stew

After a small break I am here with a flavorful village style kozhi saaru which is my grand mother's signature recipe.
As today is the 2nd Tuesday and sharing this recipe for Tamizhar Samyal Tuesday Event happenings at my space.
This kozhi saaru is mainly prepared for breakfast to accompany idlys but it tastes well with rice also.My grand mother used naatu kozhi(country chicken) for this recipe,but here I used the chicken legs.Lets move on to the recipe............................

Basic Information

Preparation time 20 minutes
Cooking time 40 minutes
Serves 3

Ingredients

Ingredient	Quantity
Chicken(with bones)	1 lb
Onion/ vengayam(finely chopped)	1 (medium size)
Green chilly/pachamilagai	2
Turmeric powder/manjal podi	1/4 tsp
Red Chilly powder/milagai podi	1 tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1tbs(chopped)
Salt	11/2tsp
Oil	2-3 tbs

To saute and grind

Ingredient	Quantity
Shallots/chinna vengayam	10
Red chilly/varamilagai	3-4
Tomato	2(medium size)
Ginger/inji	1 inch piece
Garlic/poondu	4-5 cloves
Coriander powder/kothamalli podi	1 tbs
Coconut(grated)	3 tbs
Cloves/lavangam	3
Cinnamon/pattai	1 inch piece
Poppy seeds/kasakasa	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombu	1 tsp
Black pepper/milagu	1 tsp

Method

• Clean and wash the chicken,cut into bite sized pieces.To this add the turmeric powder,red chilly powder and 1/2 tsp of salt.Mix it well,set it aside.

• Heat a pan with a tsp of oil and  crackle the cumin and fennel seeds then goes in the whole spices.Add in the shallots,ginger and garlic.Saute it until transparent.

• Add in the chopped tomatoes and cook it till it becomes mushy,finally add in the grated coconut and mix it well.After cooling grind it to a fine paste.

• Heat the pan with the remaining oil,add in the chopped onion,green chillies and curry leaves.Saute it for a minute.

• Now add in the chicken pieces and saute it till the color changes.At this stage add in the ground paste and mix well till everything blends well.Add around 3 cups of water and remaining salt.Cook it covered in a medium flame till the chicken becomes soft and tender.Stir in between to prevent burning.

• Finally sprinkle the coriander leaves and put off the flame.

Serve it with idly,dosa or rice.

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

• The stew needs to be slightly thinso adjust the water accordingly.
• If you want to use ginger&garlic paste then omit the whole ginger and garlic,add it along with the onions while sauteing for the curry.

This recipe is off to Tamaizhar Samayal Tuesday.

Sumber http://www.naliniscooking.com

Kothamalli Thogayal/Coriander Chutney

Thogayal or chutneys are always I make whenever we want to have a simple and comforting lunch.
Kothamalli thogayal can be mixed along with white rice along with a dash of ghee or it can be served as an accompaniment for variety rice.Also this can be used as a side dish for idly and dosa.Usually my mom makes thogayal is in a slightly thicker side as she uses stone mortar to grind.The consistency is purely personal preference so adjust accordingly.
This recipe is with coconut and this can be stored in the refrigerator for 2 days and already I have shared Kothamalli thokku.
As today is the 4th Tuesday I sharing this recipe for the Tamizhar Samayal Tuesday Event started by me.Off to the recipe....................................

Basic Information

Preparation time 15 minutes
Cooking time 10 minutes
Serves 2

Ingredients

Ingredient	Quantity
Coriander leaves/Kothamalli	1 cup(tightly packed)
Urad dhal/ulutham paruppu	2 tbs
Red chilly/varamilagai	3-4
Coconut/thenagi(grated)	4 tbs
Tamarind/Puli	1 inch piece
Salt	to taste
Oil	2 tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/4tsp
Curry leaves/karivepillai	few leaves
Asafoetida/perungayam	a pinch

Method

Heat a tsp of oil and fry the red chillies and urad dhal to a golden brown color and remove it.Heat the same pan add 1/2 tsp of oil and saute the coriander leaves for a minute then add the grated coconut and fry it for a minute.

Grind the fried urad dhal,red chillies,tamarind and salt to a coarse powder.Now add the coriander and coconut and grind to a coarse paste with water as needed.

Do the tempering with 1/2 tsp of oil and add it to the ground thogayal and mix it well.
Kothamalli thogayal ready.Serve it with rice and ghee.

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

• Few sprigs of mint leaves can also be added for extra flavor.
• The amount of tamarind is very important to get a nice taste.

This recipe is off to Tamaizhar Samayal Tuesday.

Sumber http://www.naliniscooking.com

Kala Channa Chaat/Salad - Black Chickpeas Salad

For this edition of blogging marathon I  chose the evening snacks and I will be showcasing the evening snacks for next few days.

For day 1,its a simple and healthy snack cum chaat can be made in no time.Here I used black chickpeas,if you want you can use the white one,lets move on to the recipe..............

Basic Information

Soaking time 6-8 hours
Preparation time 15 minutes
Cooking time 10 minutes(to cook chickpeas)
Serves 2

Ingredients

Ingredient	Quantity
Black chickpeas/kondakadalai	1 cup(soaked)
Roasted peanuts/verkadalai	1-2 tbs
Onion(finely chopped)	1(small size)
Tomato(finely chopped)	2 tbs
Green chilly/pachamilagi	1-2 (chopped)
Grated Carrot	1-2 tbs
Raw mango/mangai(chopped)	1-2 tbs
Chaat masala powder	1/4 tsp
Roasted Cumin powder	1/4 tsp
Coriander leaves(chopped)	2 tsp
Lemon juice	1-2 tsp
Salt	1/2-3/4 tsp

Method

• Cook the soaked chickpeas in a pressure cooker for 2 whistles along with 1/2 tsp of salt, in a medium flame.Drain the excess water and keep it aside.

• To this cooked chickpeas add the all the ingredients except lemon juice,finally squeeze the lemon juice and mix it well till everything gets blend well.

Serve it immediately.

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

• To make it more healthier and colorful,steamed corn kernels can also be added.
• Instead of lemon juice,aamchur powder can also be used.

Check out my fellow bloggers participate in Blogging Marathon #40.
Also sending this one to Kids delight-Fat free kid's friendly recipes event happenings atPriya's Space started by Srivalli.

Sumber http://www.naliniscooking.com

Cabbage Pakora/Cabbage Fritters - Virtual Birthday Treat for Divya

Today is a special and its birthday for one of blogger buddy Divya of Divya's Culinary Journey.To celebrate her birthday we group of friends planned to do a virtual treat.So we decided to share dishes from starter to dessert and I opted to share starter cum snack.
Usually pakoras are made with gram flour aka besan but this is a slightly different one with the soaked bengal gram dhal (channa dhal) and urad dhal.The pakoras came out very well and it was so soft even after cooling as urad dhal is used.
These pakoras can be eaten as snack as well as an accompaniment for rice dishes like sambar and rasam rice.
This recipe I noted down from a regional television show and tried it for the first time.Now off to the recipe.......................................

Basic Information

Soaking time 3 4 hours
Preparation Time 20 minutes
Cooking Time 20-25 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Channa dhal/kadalaparuppu	1/2 cup
Urad dhal/uluthamparuppu	1/4 cup
Green chilly/pachamilagai	4-5
Ginger/inji	1 inch piece
Cabbage/muttaikose	1 cup(shredded)
Onion(finely chopped)	1 (medium size)
Curry leaves/karivepillai	1 sprig(chopped)
Coriander leaves/kothamalli	2 tbs(chopped)
Salt	1 tsp
Oil	for deep frying

Method

Rinse the dhals for couple of time in water and soak it together for overnight or at least 3-4 hours.Grind it along with green chilly,salt and ginger to a fine paste with water as needed.(Do not add too much of water,I used around 1/4 cup).

Transfer the ground paste to a bowl and to this add the chopped onion,curry leaves,coriander leaves,shredded cabbage.Mix it well and keep it aside.

Heat oil in a frying pan and once it becomes hot take a handful of batter and pinch it into the oil.Fry it in a medium flame till the sizzling sound ceases and becomes golden.Remove it from the oil and drain it on a paper towel.

Serve it with ketchup or chutney of your choice.

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

• If the dough becomes little runny add some besan/gram flour to adjust the consistency.
• Addition of onion is purely optional.
• Fry it in the oil in a medium flame to get a nice golden color.

Sumber http://www.naliniscooking.com