Mixed Nuts Brittle/Mixed Nuts Chikki

Entering the second week of Blogging Marathon 67th edition with 'Go nuts' as theme.Nuts are everyone's favorite and for the day 1,I decided to make chikki/brittle with mixed nuts.As we love the the famous Lonawala chikkis I tried to make it at home.The brittle/chikki came out super good and had couple of pieces before even clicking.The chikkis are so crunchy and addictive and my kids loved it to the core.Off to the recipe.....

                                                                    

                                                            
                                                                                                                             Mixed Nuts Brittle/Mixed Nuts Chikki

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   Basic Information

   Preparation time 5 minutes
   Cooking time 10 minutes

   Makes 12-14 chikkis (depending on the size)

   

  Ingredients

  

Ingredient	Quantity
Mixed nuts (almonds,cashews,peanuts  and pistachios)	1.25 cups
Sugar	3/4 cup
Baking soda	a pinch
Ghee/nei	2 tsp

 Method

•   Chop the almonds,cashews and pistachios and keep it aside.Heat a pan and  toast the   chopped nuts and remove it from the pan.Let it cool down.Meanwhile grease an aluminium foil or tray and a rolling pin with a tsp of ghee.

•  Coat the pan with the rest of the ghee and add the sugar on top of the ghee and keep it on a medium flame.

• Let the sugar melts and slowly the sugar caramelizes and changes to a amber color.Now add in the baking soda and mix it well.

• At this stage add in the nuts and give it a mix.Put off the flame and mix it well.Transfer the mixture to the greased surface and roll it with the rolling pin to the desired thickness.

• Let it cool for a minute,now with a sharp knife or pizza wheel,mark the lines .After cooling break it into pieces.

• Store in an air tight container

• After adding the baking soda the sugar syrup becomes frothy then immediately the nuts needs to added and mixed.Otherwise it will be difficult to handle.
• After adding the mixed nuts on the greased tray or foil,it needs to be rolled immediately.

Enjoy..........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66

Sumber http://www.naliniscooking.com

Chicken Kurma -South Indian Style Chicken Kurma

Be it with hot and fluffy idlys or  roti,chicken kurma pairs very well.In our households its mostly made for breakfast to accompany with idlys.But I make it for lunch or dinner as my kids like to have it with rice also.
This chicken kurma doesn't need much of spices and ground coconut and green chilly paste is used.This is my family recipe which I had noted down in my recipe booklet long time back.Last week I made this for our lunch and the left over kurma we had it with idly for dinner.Off to the recipe.................

                                                                    

                                                            
                                                                                                     Chicken Kurma-South Indian Style

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes

   Cooking time 30-35 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken(with bone or boneless)	1.5 lbs
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tbs
Coriander powder/dhaniya podi	2 tsp
Curry leaves/karivepillai	1 -2 sprigs
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Green cardamom/ellakai	1
Black stone flower/kalpaasi	a small piece

  
 Fry and grind it to fine paste

Ingredient	Quantity
Coconut(grated)	6 tbs
Green chilly/pachamilagai	7-8
Fennel seeds/sombu	1.5 tsp
Poppy seeds/kasakasa	1/2 tsp
Cashews/mundiri	5-6(whole)
Roasted gram dhal/pottukadalai	1 tsp

  

 For the marination

Ingredient	Quantity
Red chilly powder	1/4 tsp
Ginger&garlic paste	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1/2 tsp

  Method 

• wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes..

• Meanwhile heat a pan with 2 tsp of oil and fry green chilly,fennel and poppy seeds.Then add the grated coconut and fry it for a minute without changing the color.Finally add the cashews and roasted gram dhal,give it a mix.Put off the flame and after cooling grind it to a smooth paste along with water and keep it aside.

• Now in a pan heat the rest of the oil and do the tempering with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the chopped tomato and cook it until mushy.

• Add the marinated chicken and fry it for 2-3 minutes or till the color of the chicken changes.Add the coriander powder and salt.Cook it in a medium flame for 2-3 minutes.

• Now add the ground paste and mix it well.Add around 2 cups of water and cook it covered in a medium flame for 20-25 minutes or the chicken becomes tender.Stir it in between 3-4 times.

• Finally sprinkle some curry leaves and coriander leaves.Put off the flame and add the lemon juice and mix it well.

• Serve it with idly,roti or rice.

• The color of the kurma needs to be in the lighter shade so don't use too much of turmeric powder and tomato.
• The same recipe can be followed to make mixed veggie kurma or potato kurma.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.
• The amount of green chillies give is for a medium spice level,can be adjusted as per preference.

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

This recipe is off  to Cook Book Challenge for August,Week #1.

Sumber http://www.naliniscooking.com

Kathirikkai Kaara Kulambhu/Kuzhambhu - Version 2

Kaara Kulambhu or Puli Kulambhu is our family's favorite and I make weekly once for our lunch.Last week I got lot of eggplants from my home garden and I wanted to make kaara kulambhu,noted from a T.V show.The recipe sounds simple but the  highlight of the recipe is the use of freshly ground masala paste.Here I used the long variety eggplant but the original recipe is with the baby eggplants.

                                                                      

                       
                                           Kathirikkai Kaara Kulambhu/Kuzhambhu             
             

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   Basic Information

   Preparation time 15 minutes
   Cooking time 25 minutes

   Serves 3-4

   

  Ingredients

  

  

Ingredient	Quantity
Tamarind/puli	a small lemon size
Turmeric powder/manjal podi	1/2 tsp
Small round eggplants/kathirikkai	3-4 (sliced)
Shallots/chinna vengayam	10 (cut into 2)
Oil	4 tbs
Curry leaves/karivepillai	few leaves
Salt	1.25 tsp or to taste

   To roast and grind

Ingredient	Quantity
Dried red chilly/varmilagai	4-5
Coriander seeds/dhaniya	2 tbs
Coconut(grated)	3 tbs
Curry leaves(optional)	few leaves

   For the tempering

  

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

  Method

• Soak the tamarind in hot water and squeeze it well,extract the juice.Pass it through the strainer to remove the debris.Keep it aside.
• In a  pan dry roast the red chilly,coriander seeds and coconut till a nice aroma comes out.put off the flame.After cooling grind it to a thick paste and set it aside.

• In the same pan heat a tsp of oil and fry the sliced eggplants/brinjal till it becomes tender.Heat a pan with the remaining oil and do the tempering with given ingredients.Add the broken red chill and curry leaves,asafoetida.To this add the ground paste and fry it for couple of minutes.

• Add the tamarind water,turmeric powder and salt.Add around a cup of water and let it boil for 5-7 minutes.At this stage add the fried eggplants and let it boil for another 3-4 minutes in a medium flame.Simmer it for another 2-3 minutes or till the oil floats on the top.Put off the flame and add few more curry leaves.

• Serve it with rice along with some poriyal or kottu

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

This recipe is off  to Cook Book Challenge for July,Week#5.

Sumber http://www.naliniscooking.com

Kodubale /Crispy Rice flour Rings - Version 2

Coming to the final day of regional recipes in Karnataka cuisine for Blogging Marathon edition 66 is a crispy snack.
Kodubale is a crispy rice flour rings,a quite addictive snack can be made in so many ways.I have already shared a version of kodubale Suma's blog.
It uses rice flour along with ground peanut and all purpose flour,in the ratio of 4:1:1.The kodubales were so crunchy and addictive.Off to the recipe................

                                             

                                                            
                                                                                                                                                                              Kodubale /Crispy Rice flour Ring

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   Basic Information

   Preparation time 30 -35minutes

   Cooking time 25-30 minutes

   Serves a family of 4-5(generously)

   

  Ingredients

  

Ingredient	Quantity
Rice flour/arisi maavu	2 cups
All purpose flour/maida	1/4 cup
Peanuts/verkadalai(roasted)	1/4 cup
Red chilly powder/milagai podi	1.5 tsp
Asafoetida/perungayam	1/8 tsp
Salt	1/2 tsp
Oil	2 tbs
Curry leaves/karivepillai(finelychopped)	2 sprigs(optional)
Water(to knead)	as needed
Oil	for frying

  

  

  Method 

• Take the all purpose flour in a bowl and steam it in a vessel with water as shown or pressure cook it in a cooker without the whistle for 10 minutes.Pulse the roasted peanuts to a fine powder.

• Now take the rice flour,steamed all purpose flour,ground peanuts in a bowl.To this add the red chilly powder,salt and finely chopped curry leaves.In a small pan,heat 2 tbs of oil and once the oil becomes hot add the asafoetida and put off the flame.Pour the oil to the flour mixture.Mix it well and with water knead it to a stiff dough.

• Now take a big gooseberry size of dough and roll it to a thin rope.Join the ends to form a circle or make it like a coil.Continue for the rest of the dough.Arrange in on a plate.

• Meanwhile heat the oil in a pan,once the oil becomes hot,gently drop the rings in to the oil and fry it in a medium flame.Once the sizzling sound ceases,remove it from the oil and drain it on a paper towel.

• Store in an air tight container after cooling.

• Cook it in a medium flame to cook it evenly and crispy.
• Make the rope not too thick or thin.
• Join the ends and press it gently so that the joined ends won't separate while frying.
• Make the rings for each batch and fry it,if its dried it may get cracked.
• If you feel the dough is too thick and crumbly,sprinkle some hot water and knead the dough.Always cover the dough with a damp cloth or plate to prevent drying.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Kosambari/Cucumber Kosambari/Cucumber Salad with Lentils

For the second day under Karnataka recipes under the regional dishes in BM#66 is a simple salad kosambari.
Kosambari is a lentil based salad usually served in festival menu in Karnataka.It can also be eaten as such for a healthy snack.Here I used cucumber along with lentils(moong dhal),carrots or combination of carrot and cucumber can also be made for a colorful kosambari.

                                             

                                                            
                                                                                                                      Kosambari /Cucumber Kosambari

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   Basic Information

   Preparation time 10 minutes

   Soaking time 30 minutes
   Cooking time 2 minutes

   Serves 2-3

   

  Ingredients

  

Ingredient	Quantity
Cucumber(chopped)	1.5- 2cups
Moong dhal/paasiparuppu	1/4 cup
Green chilly/pachamilagai	1-2 (finely chopped)
Coconut(grated)	2 tbs
Lemon juice	1 tsp
Salt	1/2 tsp
Oil	1 tsp
Coriander leaves(chopped)	as needed

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Red chilly/varamilagai	1(broken)
Asfoetida/perungayam	a pinch
Curry leaves	few leaves

  

  

  Method 

• Wash and soak the moong dhal in water for 30 minutes.Meanwhile chop the cucumber into small pieces.Slice the green chillies and keep it aside.

• Drain the water completely from the dhal after soaking and take in a bowl.Add the chopped cucumber,green chilly,grated coconut and chopped coriander leaves.Mix it well.

• In a small pan heat the oil and do the tempering with the given ingredients and add it to the cucumber mixture.Mix it well.

• Mix in salt and lemon juice while serving.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Udupi Tomato Rasam/Tomato Saaru

Starting the 4th and final week of Blogging Marathon #66 with Regional recipes.For the regional theme I chose to share some of the Karnataka dishes.Today's recipe is a simple yet comforting rasam.We make rasam in a slightly different way and the rasam powder uses lot of black pepper.Also we grind the the rasma powder to a bit coarse consistency.
But this rasam powder doesn't need any black pepper and the flavor and taste comes from the red chilly and coriander seeds.And the powder needs to be powdered to a fine powder.Lets move on to the recipe................

                                                 

                                                                                                           Udupi Tomato Rasam

                                                                

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   Basic Information

   Preparation time 15 -20minutes
   Cooking time 10 minutes

   Serves 3

   

  Ingredients

Ingredient	Quantity
Tomato	2 (medium size)
Toor dhla/thuvaram paruppu	2 tbs
Tamarind/puli	big gooseberry size
Saaru podi	2 tbs
Turmeric powder/manjal podi	1/4 tsp
Salt	1.5 tsp
Oil	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	roughly chopped

   To make Saaru podi/rasam powder

Ingredient	Quantity
Coriander seeds/dhaniya	4 tbs
Cumin seeds/jeeragam	1.5 tbs
Fenugreek seeds/vendhayam	1.5 tsp
Dried red chilly/varamilagai	7-8
Curry leaves/karivepillai	2-3 sprigs
Asafoetida/perungayam	1/4 tsp
Desiccated coconut powder	1 tbs(optional)
Oil	few drops

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Cumin seeds/jeeragam	1/2
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	1(broken)

  Method

• Cook the toor dhal in a pressure cooker for 4-5 whistles with enough water.After cooking mash the dhal with 1/2 cup of water and keep it aside.f the tomatoes are not soft and mushy,pulse it in a blender and keep it aside.
• Heat a pan with few drops of oil and roast the coriander seeds,cumin seeds,red chilly,fenugreek seeds and dried coconut till a nice aroma comes out.Add in the curry leaves and fry it till it becomes crisp.Add in the asafoetida and put off the flame.After cooling grind it to fine powder.

• In a bowl take the crushed or blended tomatoes and to this add the tamarind paste,mashed toor dhal,saaru podi and salt .Then add in the some water mix it well.

• Add coriander leaves and green chilly,keep it on the stove top and allow it to boil.Meanwhile do the tempering with the ingredients and add it to the boiling rasam.Let it cook for a minute,add some chopped coriander leaves and put off the flame. 

• Serve it with white rice along with some veggie fry and pappad.

• While serving the rasam mix it well and serve as it tends to settle.
• The saaru podi can be made in bulk and store it in an air tight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com