Puli Dosai/Tamarind Dosa

For this week Cookbook Challenge Cooking I chose a simple and instant dosa from Mrs.Mallika Badrinath's cook book.The ingredients are quiet similar to the toor dhal dosa  but it tastes slightly tangy with the flavor of coconut and black pepper.As it doesn't need fermentation this can be made in no time.I paired up the dosa with coconut chutney,but goes very well with idly podi and pickle also. Off to the recipe......................................

Basic Information

Soaking Time 2 hours
Preparation Time 15 minutes
Cooking Time 20 minutes
Makes 8-10 dosas

Ingredients

Ingredient	Quantity
Toor dhal/thuvaram paruppu	1/2 cup
Boiled rice/idly rice/pulungal arisi	1 cup
Tamarind/puli	big gooseberry size
Red chilly/varamilagai	5-6
Coconut (grated)	4 -5tbs
Black pepper/milagu	1 tsp
Cumin seeds/jeeragam	1 tsp
Curry leaves/karivepillai(chopped)	2 sprig
Salt	11/2tsp
Oil	2-3tbs

Method

• Soak the rice and dhal together for 2 hours and drain the excess water 
• Grind it along with red chilly,tamarind,curry leaves and coconut to a coarse batter.Now add the cumin seeds,black pepper and salt,grind it for 30 seconds.
• Transfer it to a bowl,adjust the consistency of the batter with water.It should slightly watery than regular dosa batter.
• Heat the dosa griddle,once it is ready pour a ladle full of batter and spread it. Drizzle a tsp of oil.Flip it to other side and let it cook for a minute.
• Serve it immediately with your choice of chutney.

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

• This dosa won't become as crispy as regular dosa,tastes best when its served hot.
• The original recipe doesn't have any onions but if you want some chopped onions can be added.

This recipe is off to  Cook Book Challenge #6 March week 1.

Sumber http://www.naliniscooking.com

Rose Flavored Sago Payasam - Virtual Birthday Treat for Priya Ranjit

Today is a special,birthday for one of my friend and a well know blogger in blogosphere,Yes its Priya Ranjit of Cook Like Priya.
To celebrate her birthday we group of bloggers decided to treat her with pink colored dishes as she loves pink a lot.So I decided to make a simple sago aka javvarissi payasam flavored with the Rooh Afza (rose flavored syrup).The end result was an awesome and flavorful payasam.More than me,my lil one who is 17 months enjoyed this payasam a lot.Lets move on to the recipe.......................

Basic Information

Preparation Time 5 minutes
Soaking Time 15-20 minutes
Cooking Time 25 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Sago/javvarisi/sabudana	1/2 cup
Sweetned condensed milk	1/2 cup
2% milk	2 -21/2 cups
Rooh Afza rose syrup	2 tbs
Cashews/mundiri(broken)	2 tbs
Pistachios/almonds(finely chopped)	for garnishing(optional)
Ghee/nei	1 tsp

Method

Rinse the sago in water for couple of times ad soak it in the water for 15-20 minutes.Fry the cashews in ghee and keep it aside.
Boil the milk in a heavy bottom pan and let it simmer for 5 minutes.Now add the soaked sago and cook it till the sago cooked completely.Stir it in between.

Now add the condensed milk and mix it completely till it blends well,cook it for one boil.

Add the fried cashews and rose syrup,mix it well.Put off the flame.

Serve it warm or chilled.

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

• Here I used the sweetened condensed milk,so I didn't add sugar and it was just perfect.If needed it can be increased.
• I didn't add cardamom powder as the rose flavor is enough and makes the payasam so perfect and flavorful.
• If you are not adding condensed milk then add around 1/2 -3/4 cups of sugar according to taste.

Sumber http://www.naliniscooking.com

Stuffed Eggplant Fry/Kathirikkai Varuval/Stuffed Brinjal Fry

Today I am sharing you delicious stuffed brinjal/eggplant fry with simple and readily available ingredients in no time.As I like brinjal a lot,weekly once brinjal aka eggplant appears in my kitchen.Last week I got a few tender small eggplants from Indian store and wanted to make something for the blog.I have already shared some brinjal recipes and one of my simple brinjal fry is popular in my blog.
When I thinking something to make with whole eggplants suddenly I remembered the recipe which I noted down couple of months back.This recipe is a dry version and it doesn't need tomato also but if you want with gravy then go head and add one chopped tomato.It tastes great with rasam and curd rice,now lets move on to the recipe........................................

Basic Information

Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Small round eggplant/kathirikkai	7-8
Onion(finely chopped)	1(medium size)
Green chilly/pachamilgai	2(finely chopped)
Tamarind/puli	small gooseberry size
Salt	11/2 tsp
Oil	2 tbs
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	for garnishing
Cumin seeds/jeeragam	1/2 tsp

Roast and Grind

Ingredient	Quantity
Channa Dhal/kadalaparuppu	1 tbs
Coriander seeds/dhaniya	1 tbs
Poppy seeds/kasa kasaa	1 tsp
Coconut(grated)	2 tbs
Red chilly powder/milagai podi	11/4tsp

Method

Dry roast the coriander seeds,channa dhal and poppy seeds in a low flame till nice aroma comes out,then add the grated coconut and fry it till it changes the color.Put off the flame and finally add the red chilly powder and mix it cool.Let cool down completely,add around 1/2 tsp of salt and grind it to a fine powder.Add around 1/4 cup of water to the tamarind and take the extract,keep it aside.

Now take the egg plant trim the stalk little and make slits as shown ,stuff the spice powder and keep it on a microwave safe plate.Continue it for rest of the eggplants.Microwave the stuffed eggplants for 3-4 minutes in a microwave high and keep it aside.
Heat a pan crackle the cumin seeds,add the chopped onion,green chilly and curry leaves.Saute it until transparent,add in the stuffed eggplants and saute it for a minute.

Now add the tamarind extract,remaining spice powder,salt and cook it covered in a medium flame.Remove the lid and gently turn and cook it for couple of minutes,finally sprinkle the coriander leaves and put off the flame.

Stuffed brinjal fry is ready.

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

• If slight gravy is needed add 1 medium size chopped tomato.
• Use same sized eggplants/brinjals to get cooked evenly.
• Instead of microwave,steam it  for 5 minutes in a idly steamer.

This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com

Mutton Kulambhu Using Kulambhu Milagai Thool

I have already shared a version of mutton kulambhu with freshly ground spices but today's version is different one using the kulambhu milagai thool.
As this kulambhu milagai thool has all the garam masala spices which normally used for the tempering so w don't use any extra spices for tempering
If you don't have kulambhu milagai thool,use the redchilly powder and coriander powder,do the tempering with whole spices.This type of kulambhu is made especially in village sides to pair up with either rice or idly and dosa.
Usually this kulambhu is made slightly watery to accompany with idly and very little coconut paste is added to give thickness to the gravy.

Basic Information
Preparation time 20 minutes
Cooking time 40 minutes
Serves 3-4


Ingredients

Ingredient	Quantity
Mutton(with bones)	1 lb
Onion/ vengayam(finely chopped)	1 (medium size)
Tomato(chopped)	2 (medium size)
Ginger&garlic paste	2 tsp
Kulambhu Milagai thool	1 tbs
Turmeric powder/manjal podi	1/2tsp
Garlic/poondu(finely chopped)	2-3 cloves
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1 tbs(chopped)
Salt	13/4 tsp
Oil	3 tbs

Pound to a coarse paste

Ingredient	Quantity
Shallots/chinna vengayam	4-5
Garlic/poondu	2 cloves
Ginger/inji	1/2' piece
Red chilly powder	1/2tsp
Pepper/milagu	1/2tsp
Cumin seeds/jeeragam	1/2tsp

Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	3 tbs
Fennel seeds/sombu	1/2tsp
Cashews/mundiri	2 (optional)

Method

• Clean and wash the mutton pieces,pound the given ingredients in a stone mortar and keep it aside.
• Put the mutton pieces and the pound paste,turmeric powder and 1/ tsp of salt in a pressure cooker along with 2 cups of water.Cook it in a medium flame for 4-5 whistles or till the mutton becomes tender.
• Meanwhile grind the given ingredients to a fine paste and set it aside.
• Heat a pan with oil and crackle the fennel seeds,add the chopped onion,garlic and curry leaves.
• Saute it till transparent and goes in the ginger &garlic paste fry it for a minute.Now add in the chopped tomatoes,cook it until mushy.
• Add the kulambhu milagai thool and give it a mix,add the mutton stock and let it boil for 5 minutes.
• Add the ground coconut paste and let it cook for a boil.At this stage add the mutton pieces and water as per the consistency needed,simmer it for 12- 15 minutes.
• Finally sprinkle the chopped coriander and put off the flame.
• Serve it with white rice or idly,dosa.

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

• Instead of kulambhu milagai thool,2 tsp of red chilly powder and 2 tsp of coriander powder can be used.Needed 1/4 tsp of garam masala powder can be added.
• If you are not using kulambhu milagai thool,do the tempering with whole garam masala such as cloves and cinnamon.
• If there is little mutton stock left then add some water along with that to get the consistency.

This recipe is off to Tamizhar Samayal Tuesday event.

Sumber http://www.naliniscooking.com

Milagu Kulambhu - Version 2

I have already posted a version of milagu kulambhu with no onion and garlic but today's version is slightly different.This recipe I noted down couple of weeks back in a T.V cooking show by Mrs.Revathy Shanmugam.This recipe used poppy seeds,fennel seeds and cashews to make the spice paste which was quiet new for me.
As her recipe is always a hit and not complicated,so without any second thought I tried this for our weekend lunch.The original recipe calls for a tbs of  poppy seeds,as I ran out it used only half of it.The kulambhu came out so delicious and creamy,I paired up with beans poriyal and pappads.Lts move on to the recipe.................................................

Basic Information

Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 3-4

Ingredients

Ingredient	Quantity
Shallots (chopped)	10-12
Tomato	1(medium size)
Garlic/poondu	10-12cloves
Red chilly powder/milagai podi	1tsp
Tamarind /puli	small lemon size
Curry leaves/karivepillai	1 sprig
Salt	1tsp
Oil	4tbs

To roast and Grind

Ingredient	Quantity
Black pepper/milagu	2 tbs
Cumin seeds/jeeragam	1 tbs
Poppy seeds/kasa kasaa	11/2tsp
Coriander seeds/dhaniya	1 tbs
Fennel seeds/sombu	1tsp
Cashews/mundidri	2
Coconut(grated)	2 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Fenugreek seeds/vendhayam	1/8tsp
Cumin seeds/jeeragam	1/2tsp

Method

In a pan add a tsp of oil and add the given ingredients to roast except coconut,fry it till a nice aroma comes out and becomes golden.Finally add the grated coconut and fry it for a minute,put off the flame.After cooling grind it to a fine paste.

Meanwhile soak the tamarind in a cup of water and extract the juice and set it aside.
Start by heating the pan with remaining oil,splutter the mustard seeds,cumin seeds and fenugreek seeds.Add in the shallots and curry leaves,saute it until pink.Then add the garlic and fry it for a minute,then goes in the chopped tomato.Cook it until mushy with a pinch of salt.

Now add in the chilly powder and tamarind water,ground paste.Add around a cup of water and salt,let it boil for 10-12 minutes or till the raw smell goes off in a medium flame.

Milagu kulambhu is ready.

Serve it with rice.

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

• The garlic cloves I used is slightly fat cloves,if it it a smaller variety use around 15-17 cloves.
• There may be a chance of getting a slight bitter taste while boiling but after the flavors gets incorporated the bitter taste will go off.

This recipe is off to  Cook Book Challenge # 5 Febuary week 2 and Let's Brunch on Sundays event.

Sumber http://www.naliniscooking.com

Beans Poriyal With Moong Dhal

After sharing the Kitchen Basics for 3 days todayI am sharing you a simple beans poriyal with moong dhal.
Poriyal can be made in so many ways with or with no dhal,with coconut and this recipe is with both dhal and coconut.
I have already shared a version of beans poriyal with green peas but today's version can be made with both beans and carrot or only beans. Lets move on to the recipe................

Basic Information

Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Beans(finely chopped)	11/2 cups
Moong dhal/paasiparuppu	2tbs
Red chilly/varamilagai	1
Coconut(grated)	2tbs
Shallots/chinna vengayam	4(chopped)
Salt	3/4tsp
Oil	2tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	1tsp
Red chilly/varamlagai	1(broken)
Asafoeitda/perungayam	a pinch
Curry leaves/karivepillai	few leaves

Method

Cook the moong dhal in a boiling water till it becomes soft not mushy.Pulse the grated coconut and red chilly in a blender without adding any water and set it aside.
Heat a pan with oil and do the tempering,add the chopped shallots/onion and curry leaves for a minute.Then add the chopped beans and saute it for couple of minutes.Add the salt.

Now add around 1/4 cup of water and cook it covered in a medium flame till the beans become tender.At this stage add the cooked dhal and coconut and mix it well,keep it in a low flame for a minute.Put off the flame.

Simple beans poriyal is ready ,serve it with rice and kulambhu or sambar as an accompaniment.

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

• A pinch of turmeric powder can be added and instead of red chilly,red chilly powder can be used.
• Instead of moong dhal,channa dhal can also be used.

Sumber http://www.naliniscooking.com

Homemade Ghee from Cream/Homemade Ghee from Scratch

For the 3rd day of blogging marathon#37,I am sharing how to get the butter from the fresh cream and melting the butter to ghee.I always use the homemade ghee only as we like the flavor and freshness of it.I used to get the butter from store and melted it till 2 years back.But one day when I had lot of leftover heavy whipping cream I decided to make the butter.The ghee got from the fresh butter was so flavorful,since then I started using the fresh cream to get the ghee.Lets move on to the recipe.............................

Basic Information

Preparation Time 20-25 minutes
Cooking Time 20 minutes
Makes around 150 ml of ghee

Ingredient

All you need is Heavy Whipping Cream (I used 500 ml)

Other Things

A big Bowl
Electric Hand Blender
A Pan to melt the Butter
Strainer
Glass jar or container to store

Method

Keep the electric blender whisk in the freezer for 10-15 minutes.Now pour in the heavy whipping cream in the bowl and start beating in a medium speed.After couple of minutes it looks creamy,continue beating again another couple of minutes it reaches a stiff peak consistency.

Continue beating the process for next 10 minutes,the creamy mixture looks like curdled.In another 2-3 minutes you will see some buttermilk.

Now slowly reduce the speed to low and beat it for a minute,the butter will be separated from the buttermilk and float.Now with the hand take out the butter and put in a bowl of water.

Heat a pan in a medium flame add the butter to it,the butter starts melting.After the butter melts completely foam starts up coming.

After 3-4 minutes the foam clears up and it will be in pale yellow color.Now reduce the heat to low and continue after 4-5 minutes the pale yellow color changes to a light brown color and the milk solids settled in the bottom.At this stage turn off the fire and keep it aside for 5 minutes.Now strain the ghee.

Store it in a glass jar.

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

• With the residue my mom adds sugar and mix which can be eaten with idly.
• Usually we add a sprig of curry leaves or drumstick leaves before switch off the flame.
• Use a clean dry spoon to take out the ghee and no need of refrigeration.
• If you live in a warmer place,keep the cream bowl in a container filled with ice and beat it with the blender.   

Sumber http://www.naliniscooking.com