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

Kadalai Paruppu Payasam/Channa Dhal Payasam /கடலை பருப்பு பாயசம்

Payasam is our family's favorite and I often make it.Most of the Fridays prasadam would be either payasam or kesari.

We are starting the Blogging Marathon#77 edition,sharing Vegan Sweets.Coming to vegan options of Indian sweets,coconut milk is a great substitute.

Today's recipe is a simple yet flavorful payasam made with channa dhal.This payasam needs only 10-15 minutes if the coconut milk is ready.

                                                                    

                                                            
                                            Channa Dhal Payasam/Kadala Paruppu Payasam

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   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 3

   

  Ingredients

  

Ingredient	Quantity
Channa dhal/kadalaparuppu	5 tbs
Jaggery/vellam	3/4 cup
Coconut/thengai(grated)	1/2 cup
Neutral oil	1 tsp
Cashews and almonds	2 tbs(chopped)
Cardamom powder/ellakai	1/4 tsp
Edible camphor/pachai karpooram	small rice grain size

    

  Method 

• Dry roast the channa dhal in a medium flame till a nice aroma comes out.Pressure cook the roasted channa dhal for 5-6 whistles.

• Meanwhile extract the coconut milk by grinding the grated coconut with enough water.Strain it and keep it aside.Also melt the jaggery with 1/4 cup of water and strain it and set it aside.

• Now slightly mash the cooked channa dhal and to this add the melted jaggery.Cook it for 5 minutes in a medium flame or till it becomes thick.Now add the cardamom powder and mix it well.

• Now add in the coconut milk and let it cook for one boil.Put off the flame.In a tsp of oil fry the chopped nuts till golden and add it to the payasam.Add in the edible camphor and mix it well.

• Serve it hot or cold.

• After adding the coconut milk,do not boil it for long time.
• Amount of jaggery can be altered according to personal preference.
• Coconut pieces can also be fried along with nuts.

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

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

Sumber http://www.naliniscooking.com

Mango Mastani

Mango Mastani is a drink or dessert popular in Pune.Its a kind of thick mango milk shake topped with ice cream,garnished with nuts and chopped mango.

Mango mastani is so creamy,filling and refreshing,a perfect drink for summer.Mastani can be made with other fruits too but mango one is the most popular.

This drink can me made with any ripe mangoes but mostly Alphonso variety is used.As I don't get those mangoes I used the store bought Alphonso mango pulp.

                                                                    

                                                            
                                            Mango Mastani

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   Basic Information

   Preparation time 10 minutes
   Cooking time No cooking time

   Serves 2

   

  Ingredients

  

Ingredient	Quantity
Mango pulp	3/4 cup
Milk(boiled and chilled)	3/4-1 cup
Sugar/sakkarai	1 tbs
Vanilla Ice cream	3- 4 scoops
Cashews,pistachios and almonds(chopped)	1 tbs
Tutty frutty	1 tsp
Ripe mango(chopped)	few pieces for garnishing

    

  Method 

• In a blender jar add the mango pulp, chilled milk,a scoop of ice cream and sugar. Blend it well for 30 seconds.

• Pour the milk shake into the glass.Top the the milk shake with a generous scoop of ice cream.Garnish it with chopped nuts,mango and tutty frutty.

• Serve it immediately with a spoon and a straw.

• Do not run the blender continuously for long time.
• Amount of sugar can be altered according to personal preference.
• As ice cream and store bought mango pulp was used I didn't add sugar.
• If fresh mangoes are used then need to add sugar according to the sweetness of the mango.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

Sumber http://www.naliniscooking.com