Kanchipuram Dosai/Kancheepuram Dosa

We are entering September month and its going to be food and fun filled month for our Blogging Marathoners.
Some of my readers know that I participate in a monthly event blogging marathon,3 days for 4 weeks.Since April 2013 we are doing a mega marathon for the month of April and September with interesting themes.
Though I participated in all the April mega marathons,some how not able to participate in September marathon due to several reasons.But this year I am participating in September marathon too.
Every mega marathon there will be a nice and innovative theme to showcase our delicacies.
This year September theme,is named as Cooking Carnival and theme is  very interesting and we have options to 

                      1.Cook one ingredient for 26 days or one category for 26 days
                      2.Cook with one ingredient for each week or category for each week

I choose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes.

Coming to day 1 recipe,themed under colorful dosa is Kanchipuram dosa.I had this dosa in a restaurant during my India trip.After seeing the Kanchipuram dosa in their menu card I wanted to give a try,as it sounds new to me.
A soft and spongy yellow colored dosa was served in a big platter with 3 different types of chutney and sambar along with idly podi.
When I had the first bite it was melting in my mouth along with the cumin and pepper flavor.Though it was served with so many sides,I personally preferred to have it mint chutney.

When I decided to share dosa recipes for the theme,I wanted to share this dosa and started my hunting for the recipe.The batter recipe sounds more  like Kanchipuram idly with some variations.
So I decided to follow the same recipe with some changes.The output was a spongy dosa with pores and we loved it a lot.I served mine with mint chutney and kaara chutney along with idly milagai podi.Lets move on the recipe for Kanchipuram dosa......

                                                             

                                         

                                                                              
                                    Kanchipuram/Kancheepuram Dosa

---

                                                                  

   Basic Information

   Preparation time 30 minutes
   Soaking time 3-4 hours

   Fermetation time 8-10 hours
   Cooking time 15-20 minutes

   Makes 10-12 dosa

  Ingredients

  

Ingredient	Quantity
Idly rice or pulungal arisi	1 cup
Raw rice/pacharisi	1 cup
Urad dhal/uluthamparuppu	3/4 -1 cup
Fenugreek seeds/vendhayam	1 tsp
Salt	2 tsp or as needed
Yogurt/thayir	1/4 cup
Oil	as needed to cook the dosa

 For Tempering

Ingredient	Quantity
Cumin seeds/jeeragam	1 tsp
Black pepper/milagu	1 tsp
Ginger/inji(finely chopped)	1 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Turmeric powder/manjal podi	1/2-3/4 tsp
Ghee/nei	2 tsp

  

   Method 

• Soak the dhal along with fenugreek seeds and rice separately for 3-4 hours.After its soaked drain the water completely for both rice and dhal.Grind the urad dhal in a mixer or wet grinder till fluffy.Then grind both the rice to a fine paste with water as needed.Mix both rice and dhal together and add salt.Mix it thoroughly and keep the batter it in a warm place for 8-10 hours to ferment.

• After fermentation,mix the batter well and add the yogurt the batter.The batter should be in a pouring consistency.If needed add some water.Mix it well and set it aside.Now roughly grind the pepper and cumin and keep it aside.Heat a pan with ghee and once the ghee becomes hot add the ground pepper and cumin.Then add the curry leaves,chopped ginger,asafoetida and turmeric powder.Mix it well and put off the flame.

• Add it to the batter and give it a mix so that everything blends well.Heat a dosa griddle and add a drop of oil and wipe it with a paper.Pour a ladle full of batter and gently shape it o a circle with the backside of the ladle.Do not spread it to a thin or big circle

• Drizzle a tsp of oil and cook it covered in a medium flame.After a minute or two,flip the dosa to the other side and cook .Drizzle one more tsp of oil if needed.Remove it from the pan.

•  Serve it  with chutney  and podi.

• The batter needs to ferment very well to get a nice  and soft dosa with pores. .
• Do not spread the dosa too thin.
• Grind the urad dhal till it becomes fluffy.
• Finley chopped cashews and green chillies can also be added in the tempering for extra rich taste.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Mint Chutney/Pudina Chutney with Coconut

Today's recipe is a flavorful mint chutney with coconut.I have shared a version of no coconut version here.
Though I make this chutney often,never had a chance to click it for the blog.Last week I had lots of home grown fresh mint and made this chutney.This chutney is a perfect accompaniment for idly,dosa,rava dosa and paniyaram.This recipe I noted down from my mom when I came to U.S after marriage.Off to the recipe...............

                                                             

                                         

                                                                              
                 Mint chutney/Pudina Chutney

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Mint leaves/pudina	1 cup(tightly packed)
Coriander leaves/kothamalli ( finely chopped)	2-5 stems(optional)
Green chilly/pachamilagai	4-5
Coconut(grated)	5-6 tbs
Roasted gram dhal/pottukadalai	1 tsp
Cashews/mundiri	3-4
Turmeric powder/manjal podi	a pinch
Tamarind/puli	a small gooseberry size
Salt	1 tsp or to taste
Oil	2 -3 tsp

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/u;utham paruppu	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves

  

   Method 

• Heat around a tsp of oil in a pan,to this add the green chilly,mint and coriander leaves,saute it till the leaves change its color.Put off the flame,let it cool down. After cooling,take the green chillies,coconut,cashews ,salt and tamarind in a blender jar. Grind it to a coarse paste with water as needed.

• Now add the mint leaves and grind it well.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.

•  Serve it  with idly or dosa,paniyaram

• The amount green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
• This chutney stays good for 2 days if it is stored in the refrigerator.

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

This recipe is off  to Cook Book Challenge for August,Week#2.

Sumber http://www.naliniscooking.com

Chocolate Almond Clusters/Almond Chocolate Clusters

For the final day I made kids favorite almond chocolate clusters.These clusters can be made with any nuts,as my kids love almonds I made with it.
Here I used the semi sweetened chocolate and also topped it with kosher salt and sugar granules.Its purely optional.Also I melted the chocolate and toasted the almonds in microwave oven .White chocolate can also be used to make this yummy clusters.

                                                                    

                                                            
                                                                                                                                                                                                    Almond Chocolate Clusters

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 2-3 minutes

   Makes 10 -12 clusters

 Ingredients

Almonds/badam	1/2 cup
Semi sweetened Chocolate	1/3 cup
Sea salt	a pinch
Granulated sugar or raw sugar	1 tsp(optional)

 Method

• Roast the almonds in a MW for 2 -3 minutes or till it becomes crisp.Let it cool down completely.Line a baking tray with parchment paper and keep it aside.
• Now in microwave safe bowl add the semi sweetened chocolate and keep it for 1-1.5 minutes or till its melted.Mix it in between every 30 seconds.Once the chocolate is completely melted add in the toasted almonds.

•  Mix it well and scoop up a spoonful of mixture and keep it on the lined baking tray.Let it sit on the counter for 1-2 hours or refrigerate for 30 minutes.Once the chocolate sets remove it from the paper. 

• Store it in an air tight container.

• Dark or white chocolate can also be used.
• Instead of topping it with salt and sugar,white chocolate can be melted and drizzled on the top to give a nice look.
• Toast the nuts to get a nice crunchy clusters.

Enjoy..........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#67

Sumber http://www.naliniscooking.com

Spicy Roasted Peanuts

For day 2 recipe in Blogging Marathon 67 th edition themed under Go Nuts is spicy roasted peanuts.Peanuts is a great snack option and we love to munch salted peanuts.I always stocked up,peanuts in my pantry to make some snacks.This spicy roasted peanuts is a quick snack,can be made in no time.All you need is to roast the peanuts and spice it up red chilly powder and black pepper powder.Its a perfect evening snack along with a cup of tea or coffee.Its a great option for party snack.Off to the recipe............

                                                                    

                                                            
                                                                                                                                                                            Spicy Roasted Peanuts

---

                                                                  

   Basic Information

   Preparation time 15 minutes
   Cooking time 2-3 minutes

   Makes 1.25 cups

 Ingredients

Roasted Peanuts/verkadalai	1.25 cups
Red chilly powder/milgai podi	1/2 -3/4 tsp
Turmeric powder/manjal podi	1/2 tsp
Black pepper powder/milgu podi	1/4 tsp(optional)
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	1 tsp

 Method

•   Roast the peanuts in a MW for 2 minutes and remove the skin by rubbing between palms.Keep it aside.

• Now heat a pan with oil and toast the curry leaves.Once the curry leaves are toasted add the spice powders,salt and asafoetida.Mix it well for 30 seconds and put off the flame.

• Now add the roasted peanuts and mix it well till the spices coat the peanuts evenly.Let it cool down completely.

• Store in an air tight container after cooling.

• After adding the spice powder,immediately switch off the flame,otherwise it may burn. 
• After mixing the nuts in the spice powders mix it well to coat evenly.
• A clove of crushed garlic can also be added along with curry leaves for extra flavor.
• The roasted peanuts may not be crunchy when it is hot,so let it cool down completely.
• If you are using the raw peanuts then roast it in a MW for few minutes and turn it in between.

Enjoy..........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#67

Sumber http://www.naliniscooking.com

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

---

                                                                  

   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

---

                                                                  

   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