tag:blogger.com,1999:blog-561754746065575902024-03-14T11:47:40.057+05:30Experiments in Kailas Kitchenjayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.comBlogger366125tag:blogger.com,1999:blog-56175474606557590.post-76747632205791916812011-09-24T14:12:00.000+05:302011-09-24T14:12:45.500+05:30Green Tomato / Pachathakkali Aviyal<div dir="ltr" style="text-align: left;" trbidi="on">
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Green tomatoes are rarely seen in markets. At home, we had access to them when we had tomato plants growing in our garden. Those plants would have come up on their own from the rotten tomatoes discarded on the foot of the coconut tree or some other plants where vegetable wastes are usually dumped. When the plant comes up, it will be uprooted and planted in a pot or some better place in the back yard. Amma used to add them to the dal or make chutney/thogayl with it. I do try to pick some green ones from the vendors. But hardly I get the real green ones. Last month, while we were returning from our trip to BhimaShankar, we happened to see a way side market selling fresh produce. We stopped to buy some veggies. I was excited to find a lady with a basket full of green tomatoes. I don't remember if I have seen such green ones sold before. And while discussing various recipes using them, my friend told me about this aviyal. It sounded very simple and tried it. It was very tasty and I prepared it twice in a week's time.<br />
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<a href="http://3.bp.blogspot.com/-ByvX-uLdctI/Tn2XA9VHdjI/AAAAAAAADko/_w1KSk0RvF8/s1600/greenTomatoAviyal+%252811%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ByvX-uLdctI/Tn2XA9VHdjI/AAAAAAAADko/_w1KSk0RvF8/s640/greenTomatoAviyal+%252811%2529.JPG" width="596" /></a></div>
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<i>Preparation time - 5 minutes</i></div>
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<i>Cooking time - 10 minutes</i></div>
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<i>Serves - 3</i></div>
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<b>You need</b><br />
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<ul style="text-align: left;">
<li>Green tomatoes - 3 nos</li>
<li>Turmeric - a pinch</li>
<li>Red chilli powder - 1/4tspn</li>
<li>Salt to taste</li>
<li>Coconut oil -1 tspn</li>
<li>Curry leaves - 1 sprig</li>
</ul>
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<b>To grind</b><br />
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<ul style="text-align: left;">
<li>Fresh grated coconut - 1/2 cup</li>
<li>Green chilly - 1 no</li>
<li>Cumin -1/4 tspn</li>
</ul>
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<a href="http://1.bp.blogspot.com/-dLpn6WJHl_M/Tn2W-HLQUNI/AAAAAAAADkg/2GLqjc_BkTY/s1600/GreenTomato+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="http://1.bp.blogspot.com/-dLpn6WJHl_M/Tn2W-HLQUNI/AAAAAAAADkg/2GLqjc_BkTY/s640/GreenTomato+%25284%2529.JPG" width="640" /></a></div>
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<b>Method</b><br />
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Slice the tomatoes. Grind the coconut with green chilly and cumin to a smooth paste. Take the sliced tomatoes, turmeric, red chilli powder, salt and the ground coconut paste in cooking bowl. Add water to adjust the consistency. Cook the mix on slow fire for 10 minutes or till the tomatoes are cooked. Take care that the gravy doesn't boil and bubble. This will make the gravy watery. Remove from fire. Add coconut oil and curry leaves. Close it and let the flavors mingle. Enjoy with hot rice and side of any veggie stir fir or papadam. no souring agent like tamarind/yogurt is added since the tang from the tomatoes is good enough.</div>
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<a href="http://1.bp.blogspot.com/-MTgjKsxaKDQ/Tn2W_l14UrI/AAAAAAAADkk/U9IbClfyZTs/s1600/greenTomatoAviyal+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://1.bp.blogspot.com/-MTgjKsxaKDQ/Tn2W_l14UrI/AAAAAAAADkk/U9IbClfyZTs/s640/greenTomatoAviyal+%25284%2529.JPG" width="640" /></a></div>
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<b><i>Note:</i></b> if you want to cook it as side dish then, saute the tomatoes in little oil and add the ground paste and cook. Also if you wish you can 2/3 shallots or madras onions while grinding. I did not add since I wanted the taste of tomatoes to be more prominent<br />
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<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>
jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com15tag:blogger.com,1999:blog-56175474606557590.post-16037836576647232132011-09-17T13:25:00.003+05:302011-09-22T10:24:05.317+05:30Kaayatholi /Banana Peel Thoran<div dir="ltr" style="text-align: left;" trbidi="on">
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For Onam, when I planned to make banana chips, it was two recipes in one shot. The left over banana peel is made into a thoran. Frankly I was more interested in the peel than the chips. It has been a long time since I had the thoran with the peel. Back in Kerala, we can get banana peels from any of the shops frying the chips. The peel of the nenthran variety is very thick and tastes good. I usually pair it with black eyed beans/vellapayar. This time, I didn't have it in my pantry and used whole moong. It also tasted delicious. It is a simple preparation that goes well as a side for rice with sambhar/morkootan.</div>
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<a href="http://3.bp.blogspot.com/-UoH_tCQbEZ4/TnRR4HWKvDI/AAAAAAAADjQ/uPRbBSsYC4w/s1600/KayaTholiThoran+%25283%2529+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="http://3.bp.blogspot.com/-UoH_tCQbEZ4/TnRR4HWKvDI/AAAAAAAADjQ/uPRbBSsYC4w/s640/KayaTholiThoran+%25283%2529+%2528Large%2529.JPG" width="640" /></a></div>
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<b>You need</b><br />
<ul style="text-align: left;">
<li>Banana peel of 4 bananas</li>
<li>Whole moong - 1/4 cup</li>
<li>Green chilly -1 </li>
<li>Coconut - 2 tblspn</li>
<li>Turmeric a pinch</li>
<li>Salt to taste</li>
</ul>
<b>To temper</b><br />
<ul style="text-align: left;">
<li>Oil - 1 tspn</li>
<li>Mustard seeds - 1/2 tspn</li>
<li>Dried red chilli - 1 nos</li>
<li>Curry leaves - 1 sprig</li>
</ul>
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<a href="http://4.bp.blogspot.com/-8X_3sNCOuqU/TnRR0HuKjZI/AAAAAAAADjI/Su03C87UP0A/s1600/BananaPeel+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://4.bp.blogspot.com/-8X_3sNCOuqU/TnRR0HuKjZI/AAAAAAAADjI/Su03C87UP0A/s320/BananaPeel+%2528Large%2529.jpg" width="320" /></a></div>
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<b>Method</b><br />
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Chop the peel into bite sized pieces. Soak it for few minutes, in water with a tablespoon of buttermilk added to it. This will help to remove the stickiness and avoid discoloration. Drain and add washed whole moong, turmeric and salt. Add enough water just to cover it. I usually pressure cook for 2 whistles. The peel doesn't turn mushy. Pulse the coconut and green chilly. Don't add water. It should be coarsely ground.</div>
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Heat oil in a kadai. When hot, add the mustard seeds. When the seeds splutter, add the red chilli, broken into two and curry leaves. Add the cooked peel and moong. Give a gentle stir. Add the ground coconut-green chilly. Cover and cook for a minute. Remove from fire.</div>
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<a href="http://3.bp.blogspot.com/-F746ZJMBuKs/TnRR16kYF0I/AAAAAAAADjM/VMsxUAsb5vo/s1600/KayaTholiThoran+%25281%2529+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="http://3.bp.blogspot.com/-F746ZJMBuKs/TnRR16kYF0I/AAAAAAAADjM/VMsxUAsb5vo/s400/KayaTholiThoran+%25281%2529+%2528Large%2529.JPG" width="400" /></a></div>
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jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com13tag:blogger.com,1999:blog-56175474606557590.post-49959188026073857132011-09-12T22:06:00.000+05:302011-09-12T22:18:45.436+05:30Kadalaparuppu Pradhaman<div dir="ltr" style="text-align: left;" trbidi="on">
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Payasam is an integral part of any sadhya/feast. When it comes to Onasadhya, the payasam has to be something special. Pradhaaman is considered the king of payasams and is a Kerala speciality. In the land of coconuts, its no wonder that the earlier generations made use of bountiful of coconuts. Milk, in those days, was not available in packets and no refrigerators to increase the shelf life. But now things have changed. Both milk and coconut milk are available in plenty, in ready to use tetra-packs. So making payasam is not that difficult. When it comes to coconut milk, the freshly squeezed milk is any day better than the store bought ones. With the mixer grinders, extracting milk is not that difficult job either. The basic ingredients for a pradhaman is a main ingredient - rice/chakka varatti/dal/wheat, jaggery, coconut milk - in various thickness. Having said that, the main ingredient determines the taste of the pradhaman and I assure you, each is unique in its taste and there is no way to compare them. This Onam, it was kadalaprauppu/chana dal pradhaman.</div>
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I missed the festive atmosphere in Kerala. Also the fresh flowers from garden for the pookalam. Here is the small pookalam made on the Onam day.<br />
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<a href="http://1.bp.blogspot.com/-9F4fYTbMy6E/Tm4zPvL5vnI/AAAAAAAADi4/RCXpN81Eooo/s1600/Onam2011+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://1.bp.blogspot.com/-9F4fYTbMy6E/Tm4zPvL5vnI/AAAAAAAADi4/RCXpN81Eooo/s320/Onam2011+%25283%2529.JPG" width="320" /></a></div>
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And this is the Onasadhya we had - Menu included Parikkai/Bitter gourd thayir pachadi, kaalan, aviyal, elissery, thoran, chips, sharkkaravaratti upperi, pappadam, payasam, sambhar.<br />
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<a href="http://1.bp.blogspot.com/-lSaIkPXfRTM/Tm4zVWyvC8I/AAAAAAAADi8/zSfMKHchusU/s1600/Onam2011+%252836%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-lSaIkPXfRTM/Tm4zVWyvC8I/AAAAAAAADi8/zSfMKHchusU/s400/Onam2011+%252836%2529.JPG" width="400" /></a></div>
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<b>You need</b><br />
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<ul>
<li>Chana dal/Bengal gram dal/Kadalaparuppu - 1/2 cup</li>
<li>Powdered jaggery - 1 cup, heaped</li>
<li>Coconut - 2 medium sized</li>
<li>Cardamom powder - 1/2 tspn</li>
<li>Coconut bits - 1 tblspn</li>
<li>Ghee - 2 tspn</li>
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<a href="http://1.bp.blogspot.com/-Nnvn12oMr-o/Tm4z6c9t_aI/AAAAAAAADjA/KOHQqh0bkIw/s1600/Onam2011+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="http://1.bp.blogspot.com/-Nnvn12oMr-o/Tm4z6c9t_aI/AAAAAAAADjA/KOHQqh0bkIw/s400/Onam2011+%25288%2529.JPG" width="400" /></a></div>
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<b>Method</b></div>
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Wash and pressure cook the dal till its well cooked. After the cooker is opened, lightly mash the cooked dal. See to that it doesn't end up in a paste form. We need few bits of the dal to give some texture to the pradhaman. <br />
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Grate the coconut and grind it in the mixer using very little water. Take the ground coconut on to a cheese cloth. Squeeze the ground coconut to extract the milk. This is the first, thick milk. Repeat this for two more times to extract the second and third milk. We need 3/4 cup of first milk, 1 1/2 cups of second milk and 2 cups of third milk.<br />
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Take the jaggery with half cup of water in a bottom thick vesssel or kadai. When the jaggery melts fully, filter it to remove any impurities. To the filtered jaggery syrup, add the mashed dal and thin, lastly squeezed out coconut milk. Cook this mixture, till it thickens. Then add the second coconut milk extract and continue to cook till it thickens again. By this time, the dal and jaggery mix would have absorbed the coconut milk well. Bring the mix to a boil. Add the first extract of coconut milk and switch off the heat. Keep stirring for 5 minutes, till its blended well. Stir in the cardamom powder.<br />
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Heat ghee in a seasoning ladle. Add the coconut bits. Saute till it starts browning. Add it to the prepared pradhaman. Serve it warm.<br />
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<a href="http://1.bp.blogspot.com/-uMaHm7Bo6rs/Tm404L3UoLI/AAAAAAAADjE/Oswco06PEEw/s1600/Onam2011+%252826%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="http://1.bp.blogspot.com/-uMaHm7Bo6rs/Tm404L3UoLI/AAAAAAAADjE/Oswco06PEEw/s400/Onam2011+%252826%2529.JPG" width="400" /></a></div>
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Sending this pradhaman to <a href="http://thekeralakitchen.blogspot.com/">Kerala Kitchen</a>, hosted by <a href="http://divyascookbook.blogspot.com/2011/09/announcing-kerala-kitchen.html">Divya</a>.</div>
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<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>
jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com15tag:blogger.com,1999:blog-56175474606557590.post-52192366358448710972011-09-08T14:28:00.001+05:302011-09-12T14:43:05.667+05:30Kaaya Varathathu/Banana Chips<div dir="ltr" style="text-align: left;" trbidi="on">
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Banana chips is an integral part of any sadhya/feast. Instead of the usual round chips, when it comes for festive spreads, the quartered chips are mostly preferred. This kind is not thin, will slightly thick too. All these years, being in Kerala, I have not bothered to make this at home. I get fresh chips at shops which are just a stone's throw away. Now that I am away from my native, I thought I should make some at home. Its not that I don't get it here. Husband has already got the quartered chips and the Sharakkaravaratti for the Onam Sadhya. Frying the chips is not a big task. The variety of banana is important to get the right taste and crispness. Then Nendran variety, which is very popular in Kerala, is the preferred one. Unlike the other variety of bananas, the matured and not ripe ones has a slight pinkish color.</div>
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<a href="http://2.bp.blogspot.com/-zDMgVjU4Nyg/TmiC9MKlLbI/AAAAAAAADiM/cR1P428e0Xc/s1600/Bananachips+%252811%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-zDMgVjU4Nyg/TmiC9MKlLbI/AAAAAAAADiM/cR1P428e0Xc/s400/Bananachips+%252811%2529.JPG" width="400" /></a></div>
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<b>You need</b><br />
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<ul style="text-align: left;">
<li>Raw banana - 4 nos</li>
<li>Salt - 2 tspn</li>
<li>Turmeric - a pinch</li>
<li>Water - 1/2 cup</li>
<li>Oil to deep fry.</li>
</ul>
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<a href="http://4.bp.blogspot.com/-17wDueB1e-g/TmiDAn_g42I/AAAAAAAADiU/L16tW689av8/s1600/nenthran.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://4.bp.blogspot.com/-17wDueB1e-g/TmiDAn_g42I/AAAAAAAADiU/L16tW689av8/s320/nenthran.jpg" width="320" /></a></div>
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<b>Method</b><br />
Remove the skin. The chips makers at Kerala removes the skin in such a way that its not scrapped but the whole peel comes out. They score along the thick line on the banana. With the pointed part of the knife, slightly lift the skin. That way, the entire skin will be removed and will leave no marks on the banana too. That calls for some practice. I tried that way and was partially successful. Don't discard the removed skin. Preserve it and make a tasty side dish. I made that the next day. Shall post that recipe later. Now on to the business making chips.<br />
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Take half cup of water in a bowl. Add turmeric and salt. Stir well so that the salt is dissolved. Heat oil in a kadai. Take the prepared banana and slice it directly to the hot oil. If you are not comfortable doing it directly over the hot oil, slice it on to a plate and drop them into the oil. After a minute of frying, sprinkle some salt water on to the frying chips. There will be a rise in the sizzling sound. It will not last for few seconds. Oil doesn't spill also. No need to get scared for this. This will help to give some nice color to the chips and a salty taste too. </div>
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When the chips turn golden yellow and is crisp, drain on to a strainer. Repeat with the remaining bananas. Store it in air tight container. Enjoy fresh, home made chips.</div>
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<a href="http://3.bp.blogspot.com/-iXpktLcjgJw/TmiC-hggvEI/AAAAAAAADiQ/gE11bGgKcq0/s1600/Bananachips+%252819%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-iXpktLcjgJw/TmiC-hggvEI/AAAAAAAADiQ/gE11bGgKcq0/s320/Bananachips+%252819%2529.JPG" width="320" /></a></div>
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Wishing all my readers a very happy ONAM.<br />
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<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>
jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com14tag:blogger.com,1999:blog-56175474606557590.post-41260135772756379962011-09-07T22:23:00.002+05:302011-09-07T22:23:42.423+05:30Jowar BisiBeleBhath<div dir="ltr" style="text-align: left;" trbidi="on">
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With my attempts to include jowar in the diet, I tried making Bisibelebath (BBB) using the jowar grains. BBB is one dish which I have tried with <a href="http://kailaskitchen.blogspot.com/2008/09/wheat-in-bisibelebath-and-salad.html">wheat</a> and <a href="http://kailaskitchen.blogspot.com/2009/12/during-last-trip-to-mumbai-we-made-it.html">poha/avil</a> as replacements for rice and was quite successful. With the confidence from the earlier trials, I decided for BBB. And I remembered Champa's post featuring an <a href="http://versatilekitchen.blogspot.com/2011/06/bisibelebhath-spicy-rice-and-lentil.html">authentic family recipe</a> for BBB. Anything authentic catches my attention immediately. I took this opportunity to try her recipe. Unlike Champa, I took an easy route with cooking jowar and dal. Else I followed her recipe. I reduced the quantities since it was for only 2 people for one meal. I loved the flavor with the various spices that went into the masala. </div>
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<a href="http://1.bp.blogspot.com/-jqBjD0x03fA/TmegscYMzKI/AAAAAAAADiA/hoYnhSzfBjM/s1600/JowarBBB+%252812%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://1.bp.blogspot.com/-jqBjD0x03fA/TmegscYMzKI/AAAAAAAADiA/hoYnhSzfBjM/s400/JowarBBB+%252812%2529.JPG" width="400" /></a></div>
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<b>You need</b><br />
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<ul style="text-align: left;">
<li>Jowar grains - 3/4 cup</li>
<li>Tuvar Dal - 1/2 cup </li>
<li>Tamarind - gooseberry sized</li>
<li>Salt - to taste</li>
<li>Turmeric - 1/4 tspn</li>
<li>Oil - 1 tsp</li>
</ul>
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<a href="http://2.bp.blogspot.com/--f3uJJ7ZfUI/TmeguV5yuQI/AAAAAAAADiE/B1d8pu-1Seo/s1600/JowarBBB+%252813%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/--f3uJJ7ZfUI/TmeguV5yuQI/AAAAAAAADiE/B1d8pu-1Seo/s320/JowarBBB+%252813%2529.JPG" width="320" /></a></div>
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<b>For the masala:</b><br />
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<ul style="text-align: left;">
<li>Chana dal/Kadalaparuppu - 2 tbspn</li>
<li>Urad dal - 1 tbspn</li>
<li>Coriander seeds - 2 tbspn</li>
<li>Red chillies - 5 nos</li>
<li>Methi seeds - 1/4 tspn</li>
<li>Jeera/cumin - 1/2 tsp</li>
<li>Pepper corns - 1 tspn</li>
<li>Cardamom - 1 whole</li>
<li>Cinnamon - 2 1" sticks </li>
<li>cloves - 4 nos</li>
<li>Nutmeg powder - a big pinch</li>
<li>Poppy seeds - 1 tsp</li>
<li>Kopra/Dry coconut - 1/2 cup</li>
<li>Oil - 1 tsp</li>
</ul>
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<b>For seasoning </b><br />
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<ul style="text-align: left;">
<li>Oil - 1/4 cup</li>
<li>Mustard seeds - 2 tspn</li>
<li>Red chillies - 2 broken</li>
<li>Curry leaves - few sprigs</li>
</ul>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4XdWW317wp8/TmegqqTxPII/AAAAAAAADh8/-cyg8Ji11rc/s1600/JowarBBB+%252811%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-4XdWW317wp8/TmegqqTxPII/AAAAAAAADh8/-cyg8Ji11rc/s400/JowarBBB+%252811%2529.JPG" width="400" /></a></div>
<div>
<br /></div>
<br />
<b>Method:</b><br />
<div style="text-align: justify;">
Pressure cook jowar and tuvar dal with a pinch of turmeric separately. Soak the tamarind in a cup of warm water. Take a kadai with the ingredients for masala except nutmeg powder and poppy seeds. Roast on a medium flame till the dal turns golden brown and you can smell the aroma of roasted spices. Just before </div>
removing, add nutmeg powder and poppy seeds. Mix well and leave it to cool.<br />
<br />
<div style="text-align: justify;">
Powder the roasted masala mix to a fine powder. Add the kopra/dry coconut to the powdered masala and pulse to blend finely. Squeeze the soaked tamarind to extract the juice fully. Add some of the extracted tamarind water to the ground masala to make a thick paste. Reserve the remaining tamarind water.</div>
<br />
<div style="text-align: justify;">
Take the cooked dal in a pot, add salt, the ground masala paste. Mix well and add the remaining tamarind extract. Adjust the consistency by adding more water. When the the dal starts boiling, add the cooked jowar. Keep stirring so that it blends well. </div>
<br />
<div style="text-align: justify;">
In a seasoning ladle, heat 1/4 cup oil. When hot add mustard seeds. When the seeds splutter, add red chillies, curry leaves. Add the seasoning to the cooking mixture. Stir. Check the consistency and seasonings. If required, add some hot water to make it thin. On cooling, it gets thick. </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tIkCDLINu04/TmegoSdxWhI/AAAAAAAADh4/3LSkwlLn3T8/s1600/JowarBBB+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-tIkCDLINu04/TmegoSdxWhI/AAAAAAAADh4/3LSkwlLn3T8/s400/JowarBBB+%25281%2529.JPG" width="400" /></a></div>
<br />
<br />
<br />
<div style="text-align: justify;">
I find the jowar BBB very tasty. Though the grains were slightly chewy, it had absorbed the flavors well. May be next time, I shall try to pulse the grains coarsely like the broken wheat. </div>
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<br />
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<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>
jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com8tag:blogger.com,1999:blog-56175474606557590.post-41718874060092710832011-09-03T13:11:00.003+05:302011-09-03T13:11:50.785+05:30Team Continuum | Pixels of Promise - Assisting Patients Fighting Cancer<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #002c43; font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="line-height: 21px; text-transform: uppercase;">hOW iT all began</span></span></div>
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Since 2003, he and his volunteers have raised over $3.5 million to help families battling cancer and to provide funding to improve cancer patient care programs, at some of the largest cancer treatment facilities in the country.</div>
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Team Continuum is a non-profit organization dedicated to taking immediate care of anyone involved in fighting cancer. We give cancer patients access to the everyday cure. We fill in the physical and emotional gaps of support so cancer patients can have the strength to focus on their treatment.</div>
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jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com1tag:blogger.com,1999:blog-56175474606557590.post-5686831312410048292011-09-02T16:44:00.005+05:302011-09-02T16:44:48.395+05:30Vinayaka Chathurthi Special - Poornam and Uzhunthu Kozhukkattai<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
Hope all who celebrated Vinayaka Chathurthi have feasted on an array of sweet and savory dishes, yesterday. Both my mother and mother-in-law makes only the sweet and salt varieties of kozhukkattais as prasadam for Chathurthi. I too follow the same tradition. Though I make it every year, somehow the recipes have not made it to the blog. This time, I was determined to take pictures and post it here. Most of the time, too much of work drains me off and I will be in no mood to click pictures. This time, it happened that things started on a slow note right from the morning. So, I thought to myself that I better not hurry up and let the day takes it course. I felt 'Slow and Steady Wins the Race' will hold good for the situation. Those thoughts put me at ease and I clicked some pictures too. </div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lTcp4HFxzi0/TmC4INoeXAI/AAAAAAAADhU/9uNNaxSvTbY/s1600/ganapathy2011+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-lTcp4HFxzi0/TmC4INoeXAI/AAAAAAAADhU/9uNNaxSvTbY/s400/ganapathy2011+%25282%2529.JPG" width="400" /></a></div>
<br />
<br />
I prepared the outer covering for both the kozhakkattais together. I took 3 cups of rice flour. I will give the recipe as I made.<br />
<br />
<b>Sweet Kozhukkattai/Modak</b><br />
<b>Yields - 30-35 nos</b><br />
<b>For the outer covering</b><br />
<br />
<ul style="text-align: left;">
<li>Rice flour - 3 cups</li>
<li>Water - 6 cups</li>
<li>Milk - 1 tblspn</li>
<li>Coconut oil/Ghee - 2 tspn (I added coconut oil)</li>
<li>Salt - 1/2 tspn</li>
</ul>
<br />
<br />
<b>For sweet filling</b><br />
<br />
<ul style="text-align: left;">
<li>Grated jaggery - 1 cup</li>
<li>Fresh grated coconut - 2 cups</li>
<li>Ghee - 2 tspn</li>
<li>Cardamom/Elaichi powder - 1/4 tspn</li>
</ul>
<br />
<br />
<b>Method</b><br />
<div style="text-align: justify;">
Take a kadai big enough to hold 6 cups of water. Add water, milk and oil/ghee. When water starts boiling, slowly add the measured rice flour. Keep stirring so that no lumps are formed. When the dough comes together, remove from the heat. This will take only 5 minutes. Close the dough with a plate. </div>
<br />
<div style="text-align: justify;">
While the dough for the outer cover cools, we can prepare the sweet filling. Take the jaggery with 1/4 cup of water in a kadai. Let the jaggery melt and the syrup starts boiling. The syrup need not be very thick. It should be sticky and close to the one string consistency. Add the grated coconut, elaichi powder and ghee. Stir well and continue to cook till the liquid dries up and coconut mix is moist. Switch off the heat. </div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BvQXi7r5phY/TmC4T4lUROI/AAAAAAAADhg/60VHVglPn94/s1600/modakam+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-BvQXi7r5phY/TmC4T4lUROI/AAAAAAAADhg/60VHVglPn94/s320/modakam+%25284%2529.JPG" width="320" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Leave it to cool. Divide the filling into small balls. </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-5II7mr5SyGM/TmC4VXhAYII/AAAAAAAADhk/lr44w46MZVQ/s1600/modakam+%252810%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="http://3.bp.blogspot.com/-5II7mr5SyGM/TmC4VXhAYII/AAAAAAAADhk/lr44w46MZVQ/s320/modakam+%252810%2529.JPG" width="320" /></a></div>
<br />
<br />
Take a ball of the dough. Knead it well. Use ghee/oil to apply on your hands. Take a gooseberry sized dough. Flatten it using your fingers. Make it thin. Place a coconut-jaggery ball on the center. Gather the edges and seal it and form a pointed top. Repeat it till you use up all the fillings.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-DA0nHxz5Y7w/TmC4CDRNcCI/AAAAAAAADhQ/iJBVsDR9Ulg/s1600/Chathurthi2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://3.bp.blogspot.com/-DA0nHxz5Y7w/TmC4CDRNcCI/AAAAAAAADhQ/iJBVsDR9Ulg/s400/Chathurthi2011.jpg" width="400" /></a></div>
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<br />
Keep the prepared modaks in the steamer and steam cook for 10-12 minutes or till the modaks have a shiny appearance.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-63ljgmJF3wg/TmC4QYxkvBI/AAAAAAAADhc/El421MLwovk/s1600/modakam+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-63ljgmJF3wg/TmC4QYxkvBI/AAAAAAAADhc/El421MLwovk/s400/modakam+%25281%2529.JPG" width="400" /></a></div>
<br />
Let it cool on the steamer for few minutes before you take it out on a plate. When you try to remove while hot, it may break. If you are placing the modaks on a banana leaf then it will be easy since you can pull out the leaf along with the whole lot.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ORJTPUPnORE/TmC4JiSZuKI/AAAAAAAADhY/t2rRS6TJKus/s1600/modak+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="363" src="http://4.bp.blogspot.com/-ORJTPUPnORE/TmC4JiSZuKI/AAAAAAAADhY/t2rRS6TJKus/s400/modak+%25282%2529.JPG" width="400" /></a></div>
<br />
<br />
<b>Uzhunthu Kozhakkattai</b><br />
<br />
<b>Yields- 25-30 nos</b><br />
<b><br /></b><br />
<br />
<b>For the filling</b><br />
<br />
<ul style="text-align: left;">
<li>Urad dal - 3/4 cup</li>
<li>Grated coconut - 1/4 cup</li>
<li>Green chillies - 4 nos</li>
<li>Salt to taste</li>
<li>Hing powder - 1/4 tspn</li>
</ul>
<br />
<br />
<b>To temper</b><br />
<br />
<ul style="text-align: left;">
<li>Oil - 1 tblspn</li>
<li>Mustard seeds - 1 tspn</li>
<li>Red chillies - 2 nos</li>
<li>Urad dal - 1 tspn</li>
<li>Curry leaves - 1 stalk</li>
</ul>
<br />
<b>Method</b><br />
<div style="text-align: justify;">
Soak the urad dal for 45 minutes. Drain and leave it on the colander for few minutes so that all the water is drained out fully. Take the green chillies and salt in the mixer grinder. Pulse it. Then add the drained urad dal and grind it coarsely. </div>
<br />
<div style="text-align: justify;">
Take the ground mixture in a bowl and steam cook it for 10 minutes. Cool it. Crumble the steamed mixture. Heat oil in a kadai. When hot, add mustard seeds and let it splutter. Add red chillies, urad dal and curry leaves. When the dal starts to brown, add the steamed and crumbled urad dal, coconut and hing. Mix well and cook for 2-3 minutes and remove from the heat.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8xoVaFXv58A/TmC4cxKTCHI/AAAAAAAADhs/omOAzBh9v5s/s1600/UzhunduKattai+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-8xoVaFXv58A/TmC4cxKTCHI/AAAAAAAADhs/omOAzBh9v5s/s320/UzhunduKattai+%25285%2529.JPG" width="320" /></a></div>
<br />
<br />
<div style="text-align: justify;">
The shape of uzhunthu kozhakkattai is different. Its shaped oblong and the keep a tablespoon of filling from end to end. Horizontally, bring the edges and stick it. You can press down the edges to seal it firm. Steam cook for 10-15 minutes. </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Mc7n5-BQPQM/TmC4jIIKdaI/AAAAAAAADhw/Nwr2jrDlQBs/s1600/UzhunduKattai+%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="http://4.bp.blogspot.com/-Mc7n5-BQPQM/TmC4jIIKdaI/AAAAAAAADhw/Nwr2jrDlQBs/s400/UzhunduKattai+%25287%2529.JPG" width="400" /></a> </div>
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<a href="http://3.bp.blogspot.com/-mO-zU4ibN-g/TmC4bNwgQZI/AAAAAAAADho/ebm6ijbJSQY/s1600/UzhunduKattai+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-mO-zU4ibN-g/TmC4bNwgQZI/AAAAAAAADho/ebm6ijbJSQY/s400/UzhunduKattai+%25283%2529.JPG" width="400" /></a></div>
<br />
If you have some leftover urad dal filling, mix it with cooked rice and Uzhunthu sadam is ready.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jdD3qS3BFS4/TmC40lzMKLI/AAAAAAAADh0/e5z-fcP-lMs/s1600/ganapathy2011+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="http://3.bp.blogspot.com/-jdD3qS3BFS4/TmC40lzMKLI/AAAAAAAADh0/e5z-fcP-lMs/s400/ganapathy2011+%25286%2529.JPG" width="400" /></a></div>
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<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>
jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com10tag:blogger.com,1999:blog-56175474606557590.post-82461463793167261172011-08-29T22:25:00.000+05:302011-08-29T22:25:39.179+05:30Jowar Laddu<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Here is another quick and easy recipe using jowar grains. I remembered the <a href="http://cooking4allseasons.blogspot.com/2010/02/jonna-palalu-laddu-popcorn-laddu-sweet.html">laddu</a> posted by Srivalli and checked it and found it suits my BM theme of cooking with five or less ingredients. Noted the recipe and went to the kitchen straight away and the laddus were ready in 15 minutes. It makes a very healthy snack for kids and adults alike. There is very little ghee used in the recipe and is sweetened with jaggery. This fits the bill as a nutritious sweet for your after meal dessert.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-s_egKBm5PyU/TlvDyhLUzRI/AAAAAAAADhI/xypPZH8BqKo/s1600/jowarLadoo+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="http://4.bp.blogspot.com/-s_egKBm5PyU/TlvDyhLUzRI/AAAAAAAADhI/xypPZH8BqKo/s400/jowarLadoo+%25285%2529.JPG" width="400" /></a></div><br />
</div><div style="text-align: justify;"><b><i>Time Taken</i></b> : 15 minutes<br />
<b><i>Yields</i></b> : 11 nos<br />
<br />
</div><div style="text-align: justify;"><b>You need</b></div><div style="text-align: justify;"><br />
<ul><li>Jowar grains - 1/2 cup</li>
<li>Grated jaggery - 1/2 cup</li>
<li>Cardamom - a pinch</li>
<li>Ghee - 1 tablespoon</li>
<li>Cashew - 5 nos, coarsely ground</li>
</ul></div><br />
<b>Method</b><br />
<div style="text-align: justify;">To prepare this laddu, jowar pops is ground and mixed with jaggery. Ghee is the binding agent. First the pops are to be made. Heat a pan. When it is hot, add the jowar grains. Keep stirring it. After 2-3 minutes, the grains will start pop. For me, not even half of the grains popped and I stopped roasting further in the fear of burning the grains. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Pulse the jowar pops in the mixer grinder. Don't grind it to a fine powder. Add the grated jaggery to it. Pulse it further so that it makes a homogeneous mix. Take the mix to a bowl. Add cashews, cardamom powder and warm ghee to the mix. Mix well. The mix may look dry but you will be able to make balls out of it. Make lemon sized balls. Press it tight so that it stays together. It is very tasty that its difficult to stop with one.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LhNvoaC4wyA/TlvD1C4vddI/AAAAAAAADhM/_NajtF5n-IU/s1600/jowarLadoo+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-LhNvoaC4wyA/TlvD1C4vddI/AAAAAAAADhM/_NajtF5n-IU/s400/jowarLadoo+%25286%2529.JPG" width="400" /></a></div><br />
<br />
Check out what my fellow <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">blogging marathoners</a> have cooked for the last day of the marathon.<br />
<br />
<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com19tag:blogger.com,1999:blog-56175474606557590.post-90519653539053427892011-08-28T22:23:00.000+05:302011-08-28T22:23:14.470+05:30Jowar Idli using jowar grains<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Food blogging has introduced me to many new grains/flours which are not part of my native <a href="http://www.keralaiyers.com/home/cuisine/">Palakkad Iyer </a>cuisine. During my grocery shopping, I tend to pick up new grain/flour to try in my kitchen. Most of the time, I will not have recipe in my mind. I had a big packet of jowar grains which I had picked during one of the shopping trips. I relied on Google to throw some recipe links on jowar grains. Most of the recipes used jowar flour. I decided to try idli starting with my usual idli recipe as the base recipe. I was very apprehensive of the outcome. Jowar is an new grain to me and its gluten free. I thought if the idli attempt do not meet success, there is always dosa to look forward. After 10 minutes of steaming, I was surprised seeing very soft, off white idlis. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mNEvbFCrJhE/TlpxuxPOIFI/AAAAAAAADg4/UsgN_C54dxk/s1600/JowarIdli+%252811%2529+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-mNEvbFCrJhE/TlpxuxPOIFI/AAAAAAAADg4/UsgN_C54dxk/s400/JowarIdli+%252811%2529+%2528Large%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You need</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;">Jowar grains - 1 cup</div><div style="text-align: justify;">Idli rice/parboiled rice - 1 cup</div><div style="text-align: justify;">Urad dal - 1/2 cup</div><div style="text-align: justify;">Methi seeds - 1/2 tspn</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method</b></div><div style="text-align: justify;">Wash jowar, rice and urad dal separately. Soak jowar, rice and methi seeds together. Soak urad dal separately. I soaked it overnight. Jowar requires more soaking time than rice. Soak two hours more than what you do for the regular rice for idli. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Grind dal first till fluffy. Remove and grind jowar, rice and methi till it is ground fine. Mix the grain and dal batter with salt. Leave it to ferment for 5-7 hours, based on the weather in your place. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NMieTm1gSWQ/Tlpx1SjzSyI/AAAAAAAADhE/eoaawEyL1jo/s1600/JowarIdli+%25282%2529+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-NMieTm1gSWQ/Tlpx1SjzSyI/AAAAAAAADhE/eoaawEyL1jo/s400/JowarIdli+%25282%2529+%2528Large%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Take the idli plates. Smear the depression with sesame oil. Spoon the batter and steam cook in a pressure cooker or idli steamer for 10 minutes. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8CVcOS1E8LY/TlpxsoldGJI/AAAAAAAADg0/Cxp55xap8A0/s1600/jowarIdli+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://3.bp.blogspot.com/-8CVcOS1E8LY/TlpxsoldGJI/AAAAAAAADg0/Cxp55xap8A0/s400/jowarIdli+%2528Large%2529.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Remove the cooked idlis and serve with podi/sambhar or chutney.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hhYU-IZ-p6U/TlpxwdKwDEI/AAAAAAAADg8/e4evNt9GnDI/s1600/JowarIdli+%252814%2529+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="http://2.bp.blogspot.com/-hhYU-IZ-p6U/TlpxwdKwDEI/AAAAAAAADg8/e4evNt9GnDI/s400/JowarIdli+%252814%2529+%2528Large%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I love to eat idlis dunked in a bowl of <a href="http://kailaskitchen.blogspot.com/2009/08/methi-rava-idly-and-sambhar.html">sambhar</a>.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gThqboFQEio/TlpxzOE87-I/AAAAAAAADhA/AG3JzT1B9uc/s1600/JowarIdli+%252815%2529+%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-gThqboFQEio/TlpxzOE87-I/AAAAAAAADhA/AG3JzT1B9uc/s400/JowarIdli+%252815%2529+%2528Large%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Check out what my <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">blogging marathon</a> friends have cooked for the day.</div><div style="text-align: justify;"><b><br />
</b></div><br />
<br />
<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com22tag:blogger.com,1999:blog-56175474606557590.post-91733530072604427742011-08-27T22:11:00.000+05:302011-08-27T22:11:11.425+05:30Rajgira Aloo Tikki<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Rajgira flour is generally preferred as a fasting food since it is a non-cereal flour. The flour is prepared from the amaranth seeds. Mostly this flour is made as<a href="http://kailaskitchen.blogspot.com/2011/04/paneer-peas-rajgira-paratha.html"> parathas</a>. Being gluten free, it is suitable for gluten intolerant people. I tried making tikkis with this flour. Used some mashed potatoes for binding. Very easy to make if you have cooked potatoes in hand.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-C-wtFNVxDuw/Tlkd8S2gNCI/AAAAAAAADgw/EXzQ88OlXSw/s1600/RajgiraAlooTikki+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://4.bp.blogspot.com/-C-wtFNVxDuw/Tlkd8S2gNCI/AAAAAAAADgw/EXzQ88OlXSw/s400/RajgiraAlooTikki+%25285%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><b><i><br />
</i></b></div><div style="text-align: justify;"><b><i><br />
</i></b></div><div style="text-align: justify;"><b><i><br />
</i></b></div><div style="text-align: justify;"><b><i>Yield</i></b> - 9 nos</div><div style="text-align: justify;"><b><i>Time Taken</i></b> - 15 minutes</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You need</b></div><div style="text-align: justify;"></div><ul><li>Rajgira flour - 1 cup</li>
<li>Cooked and mashed potatoes - 1 cup ( I used 2 big potatoes)</li>
<li>Ginger,green chilly paste - 1 tspn</li>
<li>Seasoning ingredients - Salt, lemon juice, hing and chopped coriander</li>
<li>Oil to shallow fry</li>
</ul><br />
<div style="text-align: justify;"><b>Method</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;">Take all the ingredients except oil in a bowl. Mix well. No need to add water. The moisture from potatoes will help to bind the mixture. Pinch off lime sized dough and shape into tikkis. If you want some crunch, you can roll the tikkis in sesame seeds. This step is optional.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat a tawa. Place the tikkis. Drizzle oil on the tikkis. When the bottom gets cooked, flip and cook the other side. Enjoy hot with some ketchup or chutney.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-H3U5ijJbEjI/Tlkd6-wM1oI/AAAAAAAADgs/JqzKpn-u4hk/s1600/RajgiraAlooTikki+%252814%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://1.bp.blogspot.com/-H3U5ijJbEjI/Tlkd6-wM1oI/AAAAAAAADgs/JqzKpn-u4hk/s400/RajgiraAlooTikki+%252814%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I am sending this tikkis to the <a href="http://itsnotmadrasi.blogspot.com/2011/08/new-event-announcement-foods-for.html">Fasting Food</a> event by <a href="http://itsnotmadrasi.blogspot.com/">MomChef</a> at Sizzling Tastebuds.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Check out what my <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">blogging marathon</a> buddies have cooked for the day</div><br />
<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com18tag:blogger.com,1999:blog-56175474606557590.post-14848312645122083862011-08-26T22:34:00.000+05:302011-08-26T22:34:09.441+05:30Golpapdi - Wheat flour sweetened with jaggery<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">A quick look at my recipe index or the labels, will tell you my love for sweets. I have a special affinity to jaggery based sweets. I feel jaggery based sweets are generally healthy compared to the sugar ones. Jaggery is rich source of iron and sweets with this, doesn't call for loads of fat. Golpapdi is one sweet that caught my attention for the simple ingredients and the easier method of preparation. I have tried it few times and not once the jaggery melted from the heat of the flour mix. And every time, I will put the pan back to stove and melt it and then proceed further. The result was still good though it may not come close to the actual golpapdi.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cut back to January and news paper carried articles on Makarashankaranthi festival and various delicious treats specially made for the festive season. In one of such articles, I read about a variety of jaggery which is soft and suits for til/ellu ladoo. It then dawned on me that such kind of jaggery is required to make golpapdi too. I found that the jaggery block which I had purchased then was the soft kind. I had casually picked it from the grocery shop and did not find any difference. Then I tried again and finally met success. I followed <a href="http://www.tarladalal.com/Golpapdi-636r">Tarla Dalal's</a> recipe. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mBxA-cnj0qI/TlfRwdwA78I/AAAAAAAADgg/OUrZStUyEcQ/s1600/GolPapdi+%252813%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="http://2.bp.blogspot.com/-mBxA-cnj0qI/TlfRwdwA78I/AAAAAAAADgg/OUrZStUyEcQ/s320/GolPapdi+%252813%2529.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><br />
<b>You need</b><br />
<b><br />
</b><br />
Whole wheat flour/Atta - 1 cup<br />
Grated Jaggery - 3/4 cup<br />
Ghee - 4 tbspn<br />
Poppy seeds - 1 tspn<br />
Cardamom powder - 1/4 tspn<br />
<br />
<b>Method</b><br />
<div style="text-align: justify;">Heat the ghee in a pan/kadai. Add the wheat flour to the melted ghee. Keep stirring till the wheat flour turns into a brown color and the aroma of roasted wheat flour in ghee will fill your entire kitchen. Make sure, you don't burn the flour. Remove the pan from fire. The rest of the steps doesn't require any more cooking. Quickly add the grated jaggery and cardamom powder to the roasted wheat flour mix. Keep stirring.The jaggery will melt and it will comes to semi solid mass. Transfer the mix to a greased plate, sprinkled with poppy seeds. Press and spread the mix evenly with a flat based cup/katori. Mark squares while warm. When cool, store in air tight container.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-STsWYqvjcqw/TlfRyXI-sDI/AAAAAAAADgk/mKa0gxxpsJo/s1600/GolPapdi+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-STsWYqvjcqw/TlfRyXI-sDI/AAAAAAAADgk/mKa0gxxpsJo/s320/GolPapdi+%25285%2529.JPG" width="320" /></a></div><br />
<br />
Please check what my <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">blogging marathon</a> buddies have cooked for the day.<br />
<br />
<br />
<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com17tag:blogger.com,1999:blog-56175474606557590.post-55879511419976277422011-08-26T11:05:00.000+05:302011-08-26T11:05:07.434+05:30T.G.I FRiDAY's<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com0tag:blogger.com,1999:blog-56175474606557590.post-87294574623010566452011-08-25T22:01:00.002+05:302011-08-27T22:22:14.555+05:30Bittergourd/Parikkai Chips using Microwave ~ Crisp & Low Fat<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">When there are so many varieties of chips to choose from, why would any one think of chips out of bitter gourd. The name itself might bring unpleasant taste to many. I first tasted these chips when my co-sister got this from A1 chips, Coimbatore. It was very tasty that the bitterness could easily given a pass. I do make sun dried bitter gourd to use in vatha kuzhambu or deep fry them as occasional sides. But its chips avatar really bowled me over. </div><div style="text-align: justify;">I have been thinking of trying it in microwave in the same way as masala peanuts is done. Every time I buy the bitter gourds, I remind myself that I should try with at least one. The theme of blogging marathon gave the final nudge and I made it yesterday. It came out very crisp and it was all done in 12 minutes.</div><div style="text-align: justify;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-GUk3u8NuiSA/TlZ4B2UjjFI/AAAAAAAADgY/qJ_F2laXXVI/s1600/Bittergourd+chips+%252816%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-GUk3u8NuiSA/TlZ4B2UjjFI/AAAAAAAADgY/qJ_F2laXXVI/s400/Bittergourd+chips+%252816%2529.JPG" width="400" /></a></div><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You need</b></div><div style="text-align: justify;">Bitter gourd, medium sized - 3 nos</div><div style="text-align: justify;">Rice flour - 3 tspn</div><div style="text-align: justify;">Red chilly powder - 1/4 tspn</div><div style="text-align: justify;">Salt to taste</div><div style="text-align: justify;">Oil - 1 tspn</div><br />
<b>Method</b><br />
<b><br />
</b><br />
<div style="text-align: justify;">Wash and slice the bitter gourd into thin circles. Remove the seeds. If you find removing the seeds after slicing a bit tedious, you can cut the gourd into two halves, vertically. Remove the seeds and slice. Spread it on a newspaper for an hour or so. So it will dry out by then.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GaumsyhmuH4/TlZ38o1KNrI/AAAAAAAADgQ/gX3S7yU-E5U/s1600/Bittergourd+chips+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="http://2.bp.blogspot.com/-GaumsyhmuH4/TlZ38o1KNrI/AAAAAAAADgQ/gX3S7yU-E5U/s400/Bittergourd+chips+%25283%2529.JPG" width="400" /></a></div><br />
<br />
<div style="text-align: justify;">In a bowl, take rice flour, red chilli powder, salt and oil. Mix well. Add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-d0rS8fHvZvg/TlZ3-tvIDBI/AAAAAAAADgU/ZbI1P9i7VJo/s1600/Bittergourd+chips+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-d0rS8fHvZvg/TlZ3-tvIDBI/AAAAAAAADgU/ZbI1P9i7VJo/s400/Bittergourd+chips+%25288%2529.JPG" width="400" /></a></div><br />
<br />
Arrange the bitter gourd pieces on a microwave safe plate, in a single layer. Microwave high for 4 minutes. Take the plate out and flip the pieces. Microwave for 5 minutes. Check if it is crisp. Else MW in steps of 1 minute. After 10 minutes, you can drizzle few drops of oil and cook further. It took 12 minutes for me. The time may vary according to the quantity and thickness of the slice. Store in an airtight container. It stays crisp for a long time.</div><br />
Enjoy with your cup of tea/coffee or as a side for curd rice.<br />
<br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kbaAA4WRJAw/TlZ4Dw9SKFI/AAAAAAAADgc/scXbp4FLgk0/s1600/Bittergourd+chips+%252821%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="http://4.bp.blogspot.com/-kbaAA4WRJAw/TlZ4Dw9SKFI/AAAAAAAADgc/scXbp4FLgk0/s400/Bittergourd+chips+%252821%2529.JPG" width="400" /></a></div><b><br />
</b><br />
<b><br />
</b><br />
<b>Variations</b><br />
1) You can use sambhar powder or any other spicy podi<br />
2) Add sesame seeds for crunch<br />
3)Increase the amount of rice flour to get a batter fried effect<br />
<b><br />
</b><br />
I am taking this to the <a href="http://cooking4allseasons.blogspot.com/2011/08/microwave-easy-cooking-event-4th.html">MEC-Potluck</a> hosted by <a href="http://cooking4allseasons.blogspot.com/">Srivalli</a>.<br />
<br />
Do check out what my <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">blogging marathon</a> buddies have cooked for the day.<br />
<br />
<br />
<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com25tag:blogger.com,1999:blog-56175474606557590.post-76274146511912095742011-08-24T17:49:00.000+05:302011-08-27T22:22:35.408+05:30Theratti Pal - Made easy in Microwave<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Theratti pal is a traditional sweet which is prepared with two ingredients - milk and sugar. The milk is boiled over low flame till it is reduced to a curdled mixture and is sweetened with sugar. Its an integral part of bhakshanam for any ritual in a Brahmin household, especially marriage. In the olden days, it was considered an exotic sweet and a tiffin box of this home made theratti pal will be invariably given to the daughter by the mother when she goes back to her in-laws home after her first visit to her maternal home post marriage. I guess the sweet is held in such high esteem, because of the patience and effort involved. Now, what I am posting here is an instant version, which gets done in 5 minutes, in a microwave oven. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LeubFahc9_4/TlTr68vcMqI/AAAAAAAADgI/dbDfFVPhkms/s1600/Thirattipal+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-LeubFahc9_4/TlTr68vcMqI/AAAAAAAADgI/dbDfFVPhkms/s400/Thirattipal+%25285%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You need</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"></div><ul><li>Milkmaid - 1 tin (400 gm)</li>
<li>Curd - 2 tspn</li>
<li>Ghee - 1 tspn</li>
</ul><div><b>Method</b></div><div><b><br />
</b></div><div>Take all the ingredients in a microwave safe bowl. Make sure you take a big bowl else it might spill over while cooking. I used 1.5 litre bowl and it almost reached the brim . Microwave high for 5 minutes. After every two minutes, give it a stir. This will ensure it doesn't spill over. At this stage, you may find some liquid. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cjJ6Du5gick/TlTr5UX3u4I/AAAAAAAADgE/C7Wh5eGWZNU/s1600/Thirattipal+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="http://2.bp.blogspot.com/-cjJ6Du5gick/TlTr5UX3u4I/AAAAAAAADgE/C7Wh5eGWZNU/s400/Thirattipal+%25283%2529.JPG" width="400" /></a></div><div><br />
</div><div><br />
</div><div>But after a standing time of 3 minutes, it will set well. Scoop and enjoy the delicious sweet.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WHMhA_ac1zg/TlTr8XYUhOI/AAAAAAAADgM/haQ3OaRpSB8/s1600/Thirattipal+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-WHMhA_ac1zg/TlTr8XYUhOI/AAAAAAAADgM/haQ3OaRpSB8/s400/Thirattipal+%25288%2529.JPG" width="400" /></a></div><div><br />
</div><br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I am taking this to the <a href="http://cooking4allseasons.blogspot.com/2011/08/microwave-easy-cooking-event-4th.html">MEC-Potluck</a> hosted by <a href="http://cooking4allseasons.blogspot.com/">Srivalli</a>.</div><div style="text-align: justify;"><br />
</div>Check out what my<a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"> fellow marathoners</a> have cooked for Day 2<br />
<br />
<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com26tag:blogger.com,1999:blog-56175474606557590.post-50293208026459611962011-08-23T16:19:00.000+05:302011-08-23T16:19:55.915+05:30Modakam with sweetened jackfruit filling / Chakka Pooranam Kozhakkattai<div dir="ltr" style="text-align: left;" trbidi="on">Its time for another edition of <a href="http://spicingyourlife.blogspot.com/2011/08/blogging-marathon-8-7-day-marathon.html">Blogging Marathon</a>, which is the brain child of<a href="http://spicingyourlife.blogspot.com/"> Srivalli</a>. The theme I have chosen for this week is cooking with five or less ingredients. I thought this will be interesting to showcase recipes with few ingredients, yet very tasty. Hope you all enjoy this series along with me.<br />
<br />
<div style="text-align: justify;">During <a href="http://kailaskitchen.blogspot.com/2008/04/happy-vishu.html">Vishu</a>, I managed to get a small piece of jack fruit to keep for the Vishu Kani. For the same price, I could get two big fruits at Palakkad. Before buying, husband confirmed if he should buy for that price. And since it was for the kani, I did not want to compromise. Once I cleaned, all I could get was around 10 fruit bulbs from it. I asked my husband's suggestion as to what should I make with that. He gave a simple and easy one - just eat it as it is. I had toyed with various options of making a<a href="http://kailaskitchen.blogspot.com/2010/05/back-after-break-with-chakka-curry.html"> chakka curry</a> or<a href="http://kailaskitchen.blogspot.com/2010/07/chakka-pradhaman-jackfruit-jaggery.html"> payasam</a> or <a href="http://kailaskitchen.blogspot.com/2008/08/elai-adai-traditional-kerala-special.html">ela adai</a>. The images of ela adai made me salivate and I decided its ela adai. I set out to make the filling and then I realized that I don't have the elai/banana leaf at home. And its not easily available near my home. Its then this kozhakkattai/modakam idea clicked and I set out to make it. I got around 8 nos with the filling I had and was happy with the result. I did not measure any ingredients, just added on the go. So what I give is an approximate measurement. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DRmH2UWB3Tk/TlOFAeW13YI/AAAAAAAADf8/7FXJJlPzhxI/s1600/jackFruitModakam+%25289%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="http://3.bp.blogspot.com/-DRmH2UWB3Tk/TlOFAeW13YI/AAAAAAAADf8/7FXJJlPzhxI/s400/jackFruitModakam+%25289%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You need</b></div><b>For the filling</b><br />
<br />
<ol style="text-align: left;"><li>Ripe jack fruit bulbs - 10 nos</li>
<li>Powdered jaggery - 1/2 cup</li>
<li>Grated coconut - 1/4 cup</li>
</ol><b> For the outer cover</b><br />
<ol style="text-align: left;"><li>Rice flour - 1 cup</li>
<li>Salt - a pinch, oil - 1 tspn, water - 1 cup</li>
</ol><br />
<br />
<b>Method</b><br />
<div style="text-align: justify;">Chop the jack fruit into bite sized pieces. Take jaggery with a tablespoon of water in a kadai. When the jaggery melts completely, add the jack fruit pieces and grated coconut. The moisture from the fruit and coconut will make the mixture more watery. Continue cooking till the mixture comes together. Don't cook too long that it becomes hard. It should be soft and moist. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In another kadai, take 1 cup of water with a teaspoon of oil and a pinch of salt. Bring it to boil. Slowly add the rice flour and mix well. Cook till the mixture becomes dry and is well cooked. Remove it to a plate and leave to cool. Knead the dough to make it smooth. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Pinch a lemon sized ball from the dough and flatten it to a small disc. Keep a tablespoon of the filling in the center.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2TFES_Qg_Gg/TlOE8s8Bd_I/AAAAAAAADf0/u7Z5i0vHJX0/s1600/jackFruitModakam+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-2TFES_Qg_Gg/TlOE8s8Bd_I/AAAAAAAADf0/u7Z5i0vHJX0/s400/jackFruitModakam+%25284%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Gather the edges of the dough and seal it at the top. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BEaLbLieK2c/TlOE-vSOt5I/AAAAAAAADf4/1JoDbc5u880/s1600/jackFruitModakam+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="http://3.bp.blogspot.com/-BEaLbLieK2c/TlOE-vSOt5I/AAAAAAAADf4/1JoDbc5u880/s400/jackFruitModakam+%25286%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> Prepare modaks the same with the rest of the dough and filling. Steam them for 10 minutes in a pressure cooker or a steamer. You can check if it is done from its appearance. It must have turned to a pale white with a shiny appearance. Enjoy while it is warm.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iWaJu0-wNtk/TlOFCB_18MI/AAAAAAAADgA/Y7BRfGLZPOc/s1600/jackFruitModakam+%252810%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="http://3.bp.blogspot.com/-iWaJu0-wNtk/TlOFCB_18MI/AAAAAAAADgA/Y7BRfGLZPOc/s400/jackFruitModakam+%252810%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><br />
Do drop in at the Blogging Marathon<a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"> page</a>, to check out what my friends have cooked for the day.<br />
<br />
<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com36tag:blogger.com,1999:blog-56175474606557590.post-61672303023653578752011-08-15T22:07:00.000+05:302011-08-15T22:07:10.064+05:30Godhumai halwa/ Thirunelveli Halwa<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">For the month of July, the <a href="http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html">Indian Cooking Challenge</a> is visiting the halwa town of South India - Thirunelveli. The Thirunelveli halwa is very soft, loaded with ghee, which will slide down your tongue, so effortlessly, that will leave you asking for more. The halwa is truly irresistible that you will forget all the calories loaded in each spoon fulls that you consume.</div><br />
<div style="text-align: justify;">Srivalli gave various recipes from fellow bloggers to try from. I chose to do from <a href="http://lata-raja.blogspot.com/2009/11/tirunelveli-halwa.html">Latakka</a>. For me, Thirunelveli halwa is always the scoop able type and not in the form of pieces. It took a solid one hour to get the glossy, soft halwa. The effort was worth it. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MDP02CEiOdU/TklI8hPkR8I/AAAAAAAADfc/PEQAoFxLjqk/s1600/wheatHalwa+%252833%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-MDP02CEiOdU/TklI8hPkR8I/AAAAAAAADfc/PEQAoFxLjqk/s400/wheatHalwa+%252833%2529.JPG" width="400" /></a></div><br />
<br />
<b>You need</b><br />
<b><br />
</b><br />
Whole wheat grains - 1 cup<br />
Sugar - 3 cups ( I used 2 1/2 cups)<br />
Water - 3 cup +1 cup<br />
Ghee - 1 cup<br />
Cardamom powder - 1 tspn<br />
Cashew- 10 nos<br />
Food Color - a pinch<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qgArDPBWSE0/TklI4qpjUFI/AAAAAAAADfY/Y_g0k-hE7IE/s1600/wheatHalwa+%252823%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-qgArDPBWSE0/TklI4qpjUFI/AAAAAAAADfY/Y_g0k-hE7IE/s400/wheatHalwa+%252823%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><b>Method</b><br />
<b><br />
</b><br />
<b>Preparing the wheat milk</b><br />
<b><br />
</b><br />
<div style="text-align: justify;">Wash and soak the wheat grains in enough water for around 20 hours or a day. Grind the wheat in a mixer grinder or wet grinder. Strain the ground wheat to extract the milk. If you are grinding in the mixer, add some water and grind again to extract the milk. You can repeat this once more if you feel there is some milk left. I ground in the wet grinder. So it was ground to almost fine paste. So got all the milk at once. </div><br />
<div style="text-align: justify;">Leave the milk to stand for a minimum of 5 hours. Drain the water which floats on top of the milk so that you are left with the thick milk which gets collected at the bottom. I got 1 cup of milk.</div><br />
<b>Making the halwa</b><br />
<br />
<div style="text-align: justify;">Add 3 cups of water to the 1 cup of milk. Take a heavy bottom vessel or kadai. Take 3 cups of sugar with 1 cup of water. Bring the syrup to one string consistency. Add a pinch of color to the syrup. Then add the diluted milk to the sugar syrup. Mix well. From this stage, its non stop stirring for 45 minutes. Another pair of </div><div style="text-align: justify;">helping hands will be good too. When the mixture thickens, you can start adding the ghee at intervals.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uQk4JgOHd84/TklIunKaNdI/AAAAAAAADfM/3fOB__ggPgI/s1600/wheatHalwa+%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-uQk4JgOHd84/TklIunKaNdI/AAAAAAAADfM/3fOB__ggPgI/s400/wheatHalwa+%25287%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">When the ghee is added, it will float initially. Later, it will be absorbed. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9ggjMsFuyCs/TklIw070URI/AAAAAAAADfQ/HlR6DF98-88/s1600/wheatHalwa+%252812%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://4.bp.blogspot.com/-9ggjMsFuyCs/TklIw070URI/AAAAAAAADfQ/HlR6DF98-88/s400/wheatHalwa+%252812%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">As it gets cooked, it will turn glossy and thick. It will not stick to the bottom of the pan. When you tilt the vessel, the halwa would come together and slide easily. Add the cardamom powder and roasted cashews to it.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Wux0AU73nuE/TklIyPfFKgI/AAAAAAAADfU/WmrObJRk9VA/s1600/wheatHalwa+%252813%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Wux0AU73nuE/TklIyPfFKgI/AAAAAAAADfU/WmrObJRk9VA/s400/wheatHalwa+%252813%2529.JPG" width="370" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> Scoop and enjoy hot halwa. On cooling the halwa will turn thick but will be soft. </div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aaqostu4fKs/TklJAUv7ThI/AAAAAAAADfg/zE9wnp4bUwg/s1600/wheatHalwa+%252836%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-aaqostu4fKs/TklJAUv7ThI/AAAAAAAADfg/zE9wnp4bUwg/s400/wheatHalwa+%252836%2529.JPG" width="400" /></a></div><br />
<br />
<div style="text-align: justify;">I added 2 1/2 cups of sugar. It was sweet enough for us. If you want it it be really sweet, I will suggest adding 3 cups. I am sure if my Dad tasted it, he would have told its not sweet enough. If you want to make into pieces, transfer the halwa to a greased plate. Smooth the top and leave it to cool and slice it. I added very little color to make it look close to the Thirunelveli halwa, which has a brown color. </div><br />
<br />
<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com16tag:blogger.com,1999:blog-56175474606557590.post-2620109386026579032011-08-05T16:02:00.000+05:302011-08-05T16:02:12.562+05:30Peach Cobbler<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">Cobbler is a baked fruit dessert and is so named because of the "cobbled" look of the topping. It can be made with any fruit or fruit filling. Cobbler consists of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Unlike a pie, cobbler never contains a bottom crust. <i><span class="Apple-style-span" style="font-size: x-small;">(Source-Internet)</span></i></div><br />
<div style="text-align: justify;">The first time I read about cobbler was at<a href="http://www.mydiversekitchen.com/2009/08/apple-and-pear-cobbler.html"> Aparna's space</a>. Then on, I noticed in various blogs and wanted to try it. The sight of fresh peaches in the market made me think of cobbler and I'm glad I tried it. I adapted the recipe for the biscuit dough from <a href="http://www.joyofbaking.com/PeachCobbler.html">JoyOfBaking</a>. I took the points for the fruit filling and went with what I had in my pantry.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PAB268hkWeY/TjvF-KWjSwI/AAAAAAAADeQ/rn9V3yfWok0/s1600/peaches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://3.bp.blogspot.com/-PAB268hkWeY/TjvF-KWjSwI/AAAAAAAADeQ/rn9V3yfWok0/s400/peaches.jpg" width="400" /></a></div><br />
<b>You need</b><br />
<br />
<ul style="text-align: left;"><li>Peach, skinned, stoned and sliced - 2 cups</li>
<li>Sugar - 1/2 cup</li>
<li>Cardamom powder - 1 tspn</li>
<li>Corn flour - 1 tblspn</li>
</ul><br />
<b>For Biscuit dough</b><br />
<br />
<ul style="text-align: left;"><li>Maida/All purpose Flour - 1 1/3 cup</li>
<li>Salt - 1/4 tspn</li>
<li>Baking powder - 1 1/2 tspn</li>
<li>Sugar -1/4 cup</li>
<li>Ghee/Butter - 4 tblspn</li>
<li>Fresh cream - 1/2 cup (or milk)</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vXBXbvblYhg/TjvGCHTZzrI/AAAAAAAADeU/iqkJPm13D0o/s1600/PeachCobbler+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-vXBXbvblYhg/TjvGCHTZzrI/AAAAAAAADeU/iqkJPm13D0o/s400/PeachCobbler+%25288%2529.JPG" width="400" /></a></div><b><br />
</b><br />
<b><br />
</b><br />
<b>Method</b><br />
<div style="text-align: justify;">Removing the skin of the peach is optional. I felt the skin very thick and peeled it. Cut the peach into thick wedges. Remove the stone. Take a buttered baking dish. Arrange the wedges. Mix sugar, corn flour and cardamom. Spread on top of the arranged peach. </div><br />
<div style="text-align: justify;">The peaches were not very sweet. Later after tasting I felt, it would have been better if the wedges were tossed in the sugar cornflour mix rather than just spreading on the top.</div><br />
<div style="text-align: justify;">In another bowl take all the ingredients for the biscuit dough, except cream. Mix with a fork or spoon to resemble bread crumbs. Add the cream and gather the dough. Don't knead. Work lightly. </div><br />
<div style="text-align: justify;">Roll the dough into 1/2 inch thickness. Cut into circles or squares and place it on top of the fruit. Don't cover it entirely. Leave some gap between the biscuits. On baking, the biscuits expand. Instead of rolling the dough, you can drop spoonfuls of the dough on top of the fruit.</div><br />
<div style="text-align: justify;">I had some ghee to be used up. So decided to try it in place of butter. I used solidified ghee. I got very flaky biscuits. If you are using salted butter, then omit the 1/4 tspn of salt. In place of cardamom, you can cinnamon or nutmeg or any of your favorite fruit spice. </div><br />
<div style="text-align: justify;">Bake at 200 C for 40 minutes or till the top browns and the fruit under is bubbly. In my oven, the top doesn't brown well. So I switch to grill mode in the last 3-5 minutes.</div><div style="text-align: justify;"><br />
</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mSp9lhhoPRg/TjvGEAdLMRI/AAAAAAAADeY/Z3_DGJEOaOM/s1600/PeachCobbler+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-mSp9lhhoPRg/TjvGEAdLMRI/AAAAAAAADeY/Z3_DGJEOaOM/s400/PeachCobbler+%25281%2529.JPG" width="400" /></a></div><br />
<br />
<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com19tag:blogger.com,1999:blog-56175474606557590.post-17640977197336290272011-07-29T22:13:00.000+05:302011-07-29T22:13:11.161+05:30Kokum Juice<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Today is the last day of the BM#7 edition. As part of the Maharashtrian cuisine for the series, I thought of finishing the series with the kokum juice. I have heard of kokum juice before but never had a chance to taste. I tasted it after we moved to Pune. The taste of kokum is hard to define. It doesn't go well with everyone. I liked to it. My husband is a juice person and can have juice any time. For him, juices are not just thirst quenchers for summer. During summer, I bought a packet of kokum and tried making the juice at home. I have seen many recipes for this and found it very easy to make. From then on, its made more often at home. Do check out this post at <a href="http://www.aayisrecipes.com/2008/04/27/kokum/">Aayis Recipes</a> to see the pictures of kokum tree and fresh fruits. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4GNb42C8JTw/TjLhk0hYs2I/AAAAAAAADdo/c8QLNT398bU/s1600/kokumJuice+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="http://1.bp.blogspot.com/-4GNb42C8JTw/TjLhk0hYs2I/AAAAAAAADdo/c8QLNT398bU/s400/kokumJuice+%25285%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Now on to the recipe</div><div style="text-align: justify;"><b>You need</b></div><div style="text-align: justify;"></div><ul><li>Dried kokum rinds - 10 nos</li>
<li>Sugar - 3 tblspn</li>
<li>Water - 3 cups</li>
<li>Salt - a pinch</li>
<li>Cumin powder -1/4 tsp ( optional). I don't add.</li>
</ul><br />
<div style="text-align: justify;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-reqrAy8u3nE/TjLhnf0PDTI/AAAAAAAADds/ugF3yNM5B6k/s1600/kokumJuice+%252811%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://2.bp.blogspot.com/-reqrAy8u3nE/TjLhnf0PDTI/AAAAAAAADds/ugF3yNM5B6k/s400/kokumJuice+%252811%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><b>Method</b></div><div style="text-align: justify;">Soak the kokum rinds in lukewarm water for half an hour. Crush the kokum lightly and filter to remove the kokum rinds. The water would have turned to a lovely pink. Stir in sugar and salt. Stir till the sugar is dissolved well. Chill and serve. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XyAQ565sTiU/TjLhizqWeTI/AAAAAAAADdk/XWGFNl_vLSM/s1600/kokumJuice+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="http://2.bp.blogspot.com/-XyAQ565sTiU/TjLhizqWeTI/AAAAAAAADdk/XWGFNl_vLSM/s400/kokumJuice+%25282%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here is the picture of Maharashtrian Thali, which we had in a hotel during our Kolhapur trip.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WFNhf0LGR2E/TjLifCdg8NI/AAAAAAAADdw/_TO75lhQETg/s1600/100_8167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-WFNhf0LGR2E/TjLifCdg8NI/AAAAAAAADdw/_TO75lhQETg/s400/100_8167.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Do check out what my <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">fellow marathoners</a> have cooked.</div><div style="text-align: justify;"><br />
</div><img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com11tag:blogger.com,1999:blog-56175474606557590.post-83021306972912003042011-07-28T22:07:00.001+05:302011-07-29T14:51:51.772+05:30Rava Besan Laddu<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Today, I'm back with another sweet for the regional special theme for the<a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"> Blogging Marathon</a> and my choice is Maharashtra cuisine. If yesterday's <a href="http://kailaskitchen.blogspot.com/2011/07/gulpoli-sesame-seeds-and-jaggery.html">Gulpoli </a>was a makarasankaranthi special, this rava-besan laddo is a Diwali treat. I have made rava ladoo and besan ladoo. The combo sounded interesting. I followed the recipe from <a href="http://chakali.blogspot.com/2009/10/rava-besan-laddu.html">Chakali</a>. I liked the recipe for it used less amount of ghee since the sugar syrup is added. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">One reader who had tried the recipe from <a href="http://chakali.blogspot.com/2009/10/rava-besan-laddu.html">Chakali</a> had commented that the dough was very sticky and runny that it could not be shaped into balls. So while adding the syrup, I reserved around 3 tablespoons of syrup, thinking I will add later if required. After the resting time for the dough, I felt the reserved syrup can be used up too. It was perfect. Please note that you use the same cup to measure all the ingredients. I used the measuring cup. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fZW3XLxHsHg/TjGPyKtFwxI/AAAAAAAADdg/ZkYxGg8GCgg/s1600/RavaBesanLadoo+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="http://1.bp.blogspot.com/-fZW3XLxHsHg/TjGPyKtFwxI/AAAAAAAADdg/ZkYxGg8GCgg/s400/RavaBesanLadoo+%25286%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><br />
<b>You need</b><br />
<br />
<ul style="text-align: left;"><li>Rava/Semolina - 1 cup (Use the fine variety)</li>
<li>Besan/Chickpea flour - 1/2 cup</li>
<li>Ghee - 3 tblspn</li>
<li>Sugar -1 cup</li>
<li>Water -1/2 cup</li>
<li>Cardamom powder - 1 tspn</li>
<li>Cashew nuts - 1 tblspn</li>
</ul><br />
<b>Method</b><br />
<b><br />
</b><br />
<div style="text-align: justify;">Dry roast rava till it is pink. Keep stirring as you roast else it will get burnt and also will not get roasted evenly. Transfer the roasted rava to a plate. Add besan and roast it. When the raw smell disappears, slowly add 2 tablespoon of melted ghee and mix well. At this stage, the mix will be runny. Keep sauteing till the mix starts to brown and you can smell the heavenly aroma of roasted besan. Add the besan-ghee mix to the roasted rava. </div><br />
Add a tablespoon of ghee to the kadai. When hot, add cashew nuts. Remove when it is brown and add to the rava-besan mixture. Add cardamom powder and mix well.<br />
<br />
<div style="text-align: justify;">Heat a kadai with sugar and water. Keep stirring so that the sugar dissolves fully. Once the sugar is fully dissolved, it will start frothing. After this stage, cook for a minute or two. The syrup would have turned sticky to one string consistency. Check by dropping some syrup using the ladle. You can see the drops falling stretching to form a string. Remove it from the fire. The syrup consistency is very important. If it is paste this stage, it will be difficult to make ladoos since it will turn crumbly.</div><br />
<div style="text-align: justify;">Add the syrup to the rava-besan mixture. Mix with a spatula as you add. Cover and leave it for 20 minutes.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-V5U5fozUMGw/TjGPumlqzqI/AAAAAAAADdY/-zTZb2NEv2w/s1600/RavaBesanLadoo+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-V5U5fozUMGw/TjGPumlqzqI/AAAAAAAADdY/-zTZb2NEv2w/s400/RavaBesanLadoo+%25283%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">By this time, the rava would have absorbed most of the moisture and the mixture will be almost dry. It will be moist enough to shape into laddus. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OhDBSa8SQ78/TjGPwQi4I1I/AAAAAAAADdc/02UXWED4l4M/s1600/RavaBesanLadoo+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-OhDBSa8SQ78/TjGPwQi4I1I/AAAAAAAADdc/02UXWED4l4M/s400/RavaBesanLadoo+%25285%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">You will get around 18 laddus depending on the size.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YkkAnP6h3GA/TjGPsXXE5WI/AAAAAAAADdU/V_jNHYzD3Sw/s1600/RavaBesanLadoo+%252812%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="http://3.bp.blogspot.com/-YkkAnP6h3GA/TjGPsXXE5WI/AAAAAAAADdU/V_jNHYzD3Sw/s400/RavaBesanLadoo+%252812%2529.JPG" width="400" /></a></div><br />
I'm sending these plate of laddus to <a href="http://itsnotmadrasi.blogspot.com/2011/07/my-mothers-kitchen-2-indian-mithai-mela.html">Indian Mithai Mela</a> hosted by Mom Chef.<br />
<br />
Check out what my fellow<a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"> marathoners</a> have cooked for the day.<br />
<br />
<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com21tag:blogger.com,1999:blog-56175474606557590.post-79046360731671793312011-07-27T22:56:00.000+05:302011-07-27T22:56:24.672+05:30Gulpoli ~ Sesame Seeds and Jaggery stuffed flatbread<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Gulpoli as the name suggests is the poli/flatbread with jaggery filling. Gulpoli is generally made for the Makarashankaranthi festival. On googling I found many recipes for gulpoli. The outer dough was same is all the recipes. There was difference in the ingredient list in the filling. Some recipe adds coconut and the ratio of sesame seeds and poppy seeds differ. I bookmarked the recipe from<a href="http://aartiscorner.blogspot.com/2007/06/gulpoli.html"> Arti's corner</a>. While going through the recipe, I felt the quantity of jaggery seemed more and then I reasoned myself that since no coconut/dal is used in the filling, quantity of jaggery must be making it up. I doubled the recipe and went ahead. Instead of going for 3 cups of jaggery I used little more than 2 cups. Rolling the flatbread with the stuffing was very easy. No sticking/tearing. I could roll without using much flour for dusting. The trouble started when I started roasting it on the tawa. After few seconds, when the poli warmed up, the jaggery started oozing out and there was a pool of jaggery syrup on my tawa. I knew my doubt regarding the jaggery quantity proved correct. I guess, Arti must have halved the orginal recipe and forgot to scale down the jaggery measurement. Removed the tawa and brought out another one. I worked on the filling. I divided the filling into two. To one part, I added some roasted besan and powdered sesame and poppy seeds. Then after 2 attempts of trial and error, got the filling right. I searched again to check on other recipe and found a very helpful <a href="http://www.youtube.com/watch?v=XBS_jN43xH0">video</a>. I will make again with the remaining filling. If only the filling proportion was right, I could have finished rolling and roasting the polis in flat 20 minutes. I am sure next time, it will be easy for me.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dt9xnT1X4xY/TjBJ96aIOMI/AAAAAAAADdI/91NVbowHpGU/s1600/gulpoli+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-dt9xnT1X4xY/TjBJ96aIOMI/AAAAAAAADdI/91NVbowHpGU/s400/gulpoli+%25284%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You need</b></div><div style="text-align: justify;"><b>For the dough</b></div><div style="text-align: justify;"></div><ul><li>Whole wheat flour/Atta - 1 cup</li>
<li>All purpose flour/Maida - 1 cup</li>
<li>Oil - 4 tblspn</li>
<li>Luke warm water - Less than 1 cup</li>
<li>Salt - a pinch </li>
<li>Ghee for roasting.</li>
</ul><br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>For the filling</b></div><div style="text-align: justify;"></div><ul><li>Jaggery, grated - 1 cup</li>
<li>Besan - 1/4 cup, heaped</li>
<li>Sesame seeds - 4 tblspn</li>
<li>Poppy seeds - 1 tblspn</li>
<li>Cardamom powder - 2 tspn</li>
<li>Nutmeg powder - 2 tspn</li>
<li>Cashewnuts - 10 nos</li>
</ul><br />
<div style="text-align: justify;"><b>Method</b></div><div style="text-align: justify;">Take the both the flours and mix well. Heat oil in a tadka/seasoning pan. Pour the hot oil on to the flour. Mix well so that the oil coats the entire flour. Add water in parts to make a soft dough. Cover the dough with wet cloth or bowl and rest it for 2 hours.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Roast sesame seeds and poppy seeds separately. Roast besan in a tablespoon of ghee. Grind sesame seeds, Poppy seeds and cashew in the mixer grinder. Add the ground mixture, roasted besan, cardamom powder and nutmeg powder to the jaggery mix. Mix well. Make sure there are no tiny pieces of jaggery. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Divide the dough and filling into 10 portions each. Take a ball of dough. Roll it into a small circle. Place the filling on the roti and cover with the edges. Seal and roll into a roti of medium thickness. The dough is very elastic and the filling non-sticky. So rolling is very easy and not a messy affair at all. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dabyZAnxSjQ/TjBJ_tviUuI/AAAAAAAADdM/aH3v0_6uSb8/s1600/gulpoli+%252816%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-dabyZAnxSjQ/TjBJ_tviUuI/AAAAAAAADdM/aH3v0_6uSb8/s400/gulpoli+%252816%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat a tawa. Smear some ghee and roast the polis on both side, till brown spots appear. The poli will be crisp and tastes awesome when hot. It is equally good even when it comes to room temperature. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rJg2W-BtVMA/TjBKBh3CjRI/AAAAAAAADdQ/DRKUHGKblQc/s1600/gulpoli+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-rJg2W-BtVMA/TjBKBh3CjRI/AAAAAAAADdQ/DRKUHGKblQc/s400/gulpoli+%25286%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Check out what my <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">fellow marathoner</a>s have cooked for the day.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><br />
</b></div><img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /> </div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com21tag:blogger.com,1999:blog-56175474606557590.post-41986016394016274262011-07-26T22:07:00.000+05:302011-07-26T22:07:43.362+05:30Capsicum Zunka<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Zunka is a besan dominated side dish. I understand this can be prepared with out any vegetable ie. besan fried along with spices. Capcisum, methi and cabbage are the common veggies used in the preparation. I learnt this dish from my husband's periamma/aunt. I don't remember if she told any particular name to this. She had visited us and I had planned methi dal to serve with rotis. Periamma is a great cook and she enjoys preparing for the visisting relatives or friends. Knowing my interest in learning new recipes, she taught me this. She mentioned capsicum can be used in place of methi. Later when I started blogging, I got to know that it is a popular marathi dish and is called Zunka. And saw few recipes where cabbage is cooked the same way. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Besan is the main ingredient and the flavor is enhanced with the addition of red chilli powder, cumin and the veggie added. Its a quite an easy dish and gets done very quickly. Here is I how I make it.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-U1yHxinL17M/Ti7szmKSiEI/AAAAAAAADdA/wgIAER-Lyoc/s1600/CapsicumZunka+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-U1yHxinL17M/Ti7szmKSiEI/AAAAAAAADdA/wgIAER-Lyoc/s400/CapsicumZunka+%25283%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You need</b></div><div style="text-align: justify;"></div><ul><li>Capsicum - 2 nos, big</li>
<li>Besan/Kadalamavu - 1/2 cup</li>
<li>Oil - 2 tblspn</li>
<li>Cumin - 1 tspn</li>
<li>Turmeric - 1/4 tspn</li>
<li>Red chilli powder - 1/4 tspn</li>
<li>Hing - 1/4 tspn</li>
<li>Salt to taste</li>
</ul><div><b>Method</b></div><div><b><br />
</b></div><div>Wash and dice the capsicum into cubes. Take besan in a bowl. Add turmeric,red chilli powder, hing and 1/4 tspn of salt. Mix well. Keep it aside.</div><div><br />
</div><div>Heat a kadai with 2 tablespoon of oil. When hot, add cumin. When the seeds starts browning, add the chopped capsicum. Add salt, just enough for the capsicum. We have added some salt to the besan mix. Saute till it is half cooked. Add the besan mix in parts. After each addition, keep stirring so that the besan gets cooked and not turn lumpy. After the last addition, continue to saute for 5 minutes. Make sure the besan doesn't get burnt. Remove and serve as a side dish for roti.</div><div><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1ePGMMhFdtg/Ti7sx8WhlAI/AAAAAAAADc8/e8QehSUP08w/s1600/CapsicumZunka+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-1ePGMMhFdtg/Ti7sx8WhlAI/AAAAAAAADc8/e8QehSUP08w/s400/CapsicumZunka+%25282%2529.JPG" width="400" /></a></div><br />
<br />
Check out the <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">blogging marathon page</a> to know what my friends have cooked for the day.<br />
<br />
<br />
<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com17tag:blogger.com,1999:blog-56175474606557590.post-53191572169510186162011-07-25T22:43:00.000+05:302011-07-25T22:43:29.225+05:30Moogachi Usal~ Sprouted Moong Dish<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><a href="http://en.wikipedia.org/wiki/Usal">Usal</a> is a Maharstrian dish where sprouted beans such as moong or matki is used. It is generally a thick gravy cooked with onion, tomato and other spices. Matki is the popular bean used in this. I didnot have matki so decided to go for moong. Usal is a thick gravy almost like a stir fry. The addition of goda masala gives a new dimension to this dish. I referred the recipes <a href="http://cooking-goodfood.blogspot.com/2010/09/moogachi-usal-version-i-traditional.html">here</a> and<a href="http://www.solkadi.com/recipe.php?rid=MjQ="> here</a> and came up on this. I always cook moong sprouts as gravy with some ground masala. I liked this quick dish which can be served as a side with rice and a gravy too. If you have sprouts, on hand, this gets done pretty quickly.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BXQ_Ju7Yfqo/Ti2jJ8y1noI/AAAAAAAADcw/l54vOQVqnjA/s1600/MoongUsal+%252813%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-BXQ_Ju7Yfqo/Ti2jJ8y1noI/AAAAAAAADcw/l54vOQVqnjA/s400/MoongUsal+%252813%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You need</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Sprouted moong - 2 cups</div><div style="text-align: justify;">Onion - 1 no, chopped</div><div style="text-align: justify;">Tomato - 1 no, chopped</div><div style="text-align: justify;">Goda masala - 1 tspn ( I used store bought)</div><div style="text-align: justify;">Coriander powder - 1 tspn</div><div style="text-align: justify;">Cumin powder - 1/2 tspn</div><div style="text-align: justify;">Red chilly powder - 1/2 tspn</div><div style="text-align: justify;">Turmeric - a pinch</div><div style="text-align: justify;">Salt to taste</div><div style="text-align: justify;"><br />
</div><b>To temper</b><br />
Oil - 2 tspn<br />
Mustard seeds - 1 tspn<br />
Cumin - 1/2 tspn<br />
Curry leaves - 1 sprig<br />
Hing - few shakes<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-X_4ISjNmiNA/Ti2jNuZu9yI/AAAAAAAADc4/WdqfCvry9nE/s1600/MoongUsal+%252818%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-X_4ISjNmiNA/Ti2jNuZu9yI/AAAAAAAADc4/WdqfCvry9nE/s400/MoongUsal+%252818%2529.JPG" width="390" /></a></div><br />
<br />
<b>Method</b><br />
<div style="text-align: justify;"> Pressure cook sprouted moong for 1 whistle. Just sprinkle water enough to moisten the sprouts. Else microwave for 5 minutes. Or you can add some water later while cooking the gravy and cook for few more minutes. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat a tawa with 2 tspn of oil. Add mustard seeds. When it pops, add cumin , curry leaves and hing. Add chopped onions. Saute till the onion turns pink. Add chopped tomato. Add cumin powder, coriander powder, turmeric , red chilly powder and goda masala. When the tomatoes are cooked, add the cooked sprouts. Add salt. Mix gently and cook for 5 minutes for the flavors to blend. Garnish with coriander. You can serve with a wedge of lime and sliced onions.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Goda masala gives the curry the distinct flavor. Goda masala is the maharashtrian aromatic spice powder.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sSGIdF3QB88/Ti2jMQwU96I/AAAAAAAADc0/eBCeGzLeH0k/s1600/MoongUsal+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-sSGIdF3QB88/Ti2jMQwU96I/AAAAAAAADc0/eBCeGzLeH0k/s400/MoongUsal+%25283%2529.JPG" width="400" /></a></div><br />
<br />
Do check <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">here</a> to know what my fellow marathoners have cooked for the day<br />
<br />
<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com20tag:blogger.com,1999:blog-56175474606557590.post-57555007273024574502011-07-24T21:24:00.000+05:302011-07-24T21:24:11.106+05:30Masale Bhaat ~ Spicy Tindora Pulao<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Today, I decided to make the famous masale bhat of Maharashtra. This is the marathi version of the popular vegetable pulao. This is so different from our regular vegetable pulao and is slightly on the spicier side. I had a newspaper cutting which had this recipe. But then I thought recipe from a blog will be more authentic and I chose the recipe from Ashwini's<a href="http://food-forthought.blogspot.com/2006/07/marriages-and-masale-bhaat.html"> Food For Thought</a>. She says this is a must for the wedding lunch and explains the wedding menu in detail. And positive feedback in the comment section of that recipe made me for this. She had mentioned that traditionally, it is made using the 'ambe mohar' , short grain rice variety. And I wanted the authentic taste so bought that rice variety to try this. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4YNTMPpbupg/Tiw_3x-yFVI/AAAAAAAADcc/xulk29c6qfk/s1600/masalebhat+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-4YNTMPpbupg/Tiw_3x-yFVI/AAAAAAAADcc/xulk29c6qfk/s400/masalebhat+%25283%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You need</b></div><div style="text-align: justify;"></div><ul><li>Short grain raw rice - 1 cup (ambe mohar is preferred)</li>
<li>Ivy gourd/Tindora/Kovakkai - 1 cup, quartered</li>
<li>Cashewnuts - 8-10 nos, broken</li>
<li>Salt to taste</li>
<li>Water - 2 cups</li>
</ul><br />
<div style="text-align: justify;"><b>To temper</b></div><div style="text-align: justify;"></div><ul><li>Oil - 3 tblspn</li>
<li>Mustard seeds - 1 tspn</li>
<li>Curry leaves - 1 sprig</li>
<li>Green chillies - 2 nos, slit</li>
<li>Hing - few shakes</li>
</ul><br />
<div style="text-align: justify;"><b>Masala - To roast and grind</b></div><div style="text-align: justify;"></div><ul><li>Copra - 1/3 cup, grated</li>
<li>Coriander seeds - 2 1/2 tblspn</li>
<li>Cumin - 2 tspn</li>
<li>Sesame seeds - 1 tblspn ( I used white)</li>
<li>Cloves - 4 nos</li>
<li>Cinnamon - 2 1 inch sticks</li>
</ul><br />
<div style="text-align: justify;"><b>Method</b></div><div style="text-align: justify;">Roast the ingredients for masala in a kadai till the copra turns brown. No oil is added while roasting. Cool and powder it. Keep it aside. </div><div style="text-align: justify;">Chop the tindora into quarters. Wash the rice in several changes of water till the water runs clear. Heat a kadai or cooker pan with 3 tablespoon of oil. Add mustard seeds. When the seeds splutter, add curry leaves, hing, cashew and slit green chillies. Then add the chopped tindora. Saute for few minutes till the tindora starts to change color. Add the rice and give a gentle mix. Then add the powdered masala. Mix well so that the masala coats the rice and tindora well. Add salt and 2 cups of water. Cover with a lid and cook till the rice is well cooked and there is no moisture left. </div><div style="text-align: justify;">Fluff with fork and serve hot with a side of raita and papad. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pOXWfX0UAz8/Tiw_1W55XmI/AAAAAAAADcY/UZtKjrP5YfE/s1600/masalebhat+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-pOXWfX0UAz8/Tiw_1W55XmI/AAAAAAAADcY/UZtKjrP5YfE/s400/masalebhat+%25282%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The rice was spicy and the tindora gives a nice flavor to the rice. You can reduce the masala to suit your spice levels. I would say add 3/4th of the masala, check and adjust. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Do check out what my friends are cooking for the <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">marathon</a>.</div><div style="text-align: justify;"><b><br />
</b></div><br />
<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com19tag:blogger.com,1999:blog-56175474606557590.post-10552370318841058162011-07-23T15:50:00.002+05:302011-07-25T10:34:03.527+05:30Chavli Amti<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">This is the 7th edition of <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon</a>, organized by <a href="http://cooking4allseasons.blogspot.com/">Srivalli</a>. For the past few editions, every month, the marathoners are grouped into two. I chose to join the Group 2. As usual, we were given a set of themes to choose and blog for the 7 days. My choice was Regional Specials and its Maharashtrian cuisine. I wanted to try recipes that is generally cooked in a Maharastrian home. Also, these may not feature in a restaurant menu. I am taking this opportunity to explore more of the cuisine and I'm sure I can only touch upon few of the recipes here as part of the marathon. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For a comprehensive read on Maharashtra cuisine, check the guest posts by <a href="http://enjoyindianfood.blogspot.com/">Meera</a> (<a href="http://www.sailusfood.com/2008/09/25/indian-food-trail-traditional-maharastrian-snacks-sweets-guest-post-by-meera/">Sweets and Snacks</a>, <a href="http://www.sailusfood.com/2008/09/18/indian-food-trail-traditional-maharashtrian-veg-non-veg-thalis-guest-post-by-meera/">Veg and Non-Veg Thali</a>) and <a href="http://onehotstove.blogspot.com/">Nupur</a>'s <a href="http://www.sailusfood.com/2008/09/01/indian-food-trail-maharastra-guest-post-by-nupur/">Summer Meal</a> at <a href="http://www.sailusfood.com/">Sailus Food.</a>. And both Meera's and Nupur's blog are a treasure trove of Maharashtrian cuisine.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">To begin with, I chose Chavli Amti from Nupur's blog. The ingredients in the masala paste resembled that of the <a href="http://kailaskitchen.blogspot.com/2009/08/methi-rava-idly-and-sambhar.html">Arachuvitta Sambhar</a> of Palakkad Iyer cuisine. The similarity ends there and the resulting dish is entirely different. I decided to stick to the recipe and did not tweak it in anyway since I wanted it to be authentic. I halved the recipe to serve two for a single meal.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OzRmd44CjSY/TiqgAJQqc6I/AAAAAAAADcQ/L9BKs5aRpB8/s1600/chavliAmti+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="http://3.bp.blogspot.com/-OzRmd44CjSY/TiqgAJQqc6I/AAAAAAAADcQ/L9BKs5aRpB8/s400/chavliAmti+%25284%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here it is </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You need</b></div><div style="text-align: justify;"></div><ul><li>Chavli/Black eyed beans - 1/2 cup</li>
<li>Onion - 1 no, sliced</li>
<li>Tomato - 1 no, finely chopped</li>
<li>Kitchen King masala - 1 tpsn</li>
<li>Salt to taste</li>
<li>Sugar - 1/2 tspn</li>
</ul><br />
<div style="text-align: justify;"><b>To Roast and grind</b></div><div style="text-align: justify;"></div><ul><li>Oil - 2 tspn</li>
<li>Chana dal - 1/2 tspn</li>
<li>Urad dal - 1/2 tspn</li>
<li>Cumin seeds -1/2 tspn</li>
<li>Coriander seeds -1/2 tspn</li>
<li>Fenugreek seeds - 1/4 tspn</li>
<li>Red chilly - 2 nos</li>
<li>Onion - 1 </li>
<li>Grated coconut - 2 tblspn</li>
</ul><br />
<div style="text-align: justify;"><b>To temper</b></div><div style="text-align: justify;"></div><ul><li>Oil - 2 tspn</li>
<li>Mustard seeds - 1 tspn</li>
<li>Turmeric - 1/2 tspn</li>
<li>Hing - few shakes</li>
<li>Curry leaves - few</li>
</ul><br />
<div style="text-align: justify;"><b>Method</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;">Soak the chavli for 4-5 hours or overnight. If you don't have time to spare for soaking, soak it in hot water for an hour. Pressure cook till tender. </div><div style="text-align: justify;">Roast the ingredients under masala paste in 2 teaspoon of oil. Cool and grind to a smooth paste. </div><div style="text-align: justify;">Heat oil in a pan. Add mustard seeds. When it splutters, add curry leaves, turmeric and hing. Add sliced onions and saute till its almost brown. Add the finely chopped tomatoes and cook till it turns pulpy. Add the ground masala, kitchen king masala, salt and sugar. Fry the mix for a minute or two. Finally add the cooked chavli along with the water, used to cook it. Adjust the consistency. Bring to a boil and let it simmer for 5 minutes and the gravy will thicken. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It was welcome change from the usual sambhar or other tamarind based gravies which is a regular fare at my home.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HLtqTvOVyNg/TiqgCuRZalI/AAAAAAAADcU/gW5LYzPmbzo/s1600/chavliAmti+%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="http://4.bp.blogspot.com/-HLtqTvOVyNg/TiqgCuRZalI/AAAAAAAADcU/gW5LYzPmbzo/s400/chavliAmti+%25287%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Do check the<a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"> BM page</a> to find out the themes and other marathoners</div><div style="text-align: justify;"><br />
</div><img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" /></div>jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com17tag:blogger.com,1999:blog-56175474606557590.post-19279931387430298162011-07-18T14:14:00.000+05:302011-07-18T14:14:11.936+05:30Instant Oats Paniyaram<div style="text-align: justify;">Finding some quick and healthy snack to go with the evening tea is quite a difficult one. There are some which I like and the husband doesn't favor that. Most of the times I end up making cutlets/tikkis, masala papad and the like. Two days back, I was looking for something new to make, since I was bored of making the snacks again. Then I remembered about the oats paniyaram which I have seen in several blogs. I just went with my instinct and prepared the batter. I had some crisp, yet soft paniyarams after half an hour. Since I used non-stick paniyram pan, I could make with less oil. Let's move on to the recipe.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VmxO7m9Bmn4/TiPxvGhbR1I/AAAAAAAADcI/3urVVp4jlWc/s1600/OatsPaniyaram+%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="http://1.bp.blogspot.com/-VmxO7m9Bmn4/TiPxvGhbR1I/AAAAAAAADcI/3urVVp4jlWc/s400/OatsPaniyaram+%25287%2529.JPG" width="400" /></a></div><br />
<br />
<b>You need</b><br />
<br />
<ul><li>Quick cooking oats - 1 cup</li>
<li>Rice flour - 1 tblspn</li>
<li>Sour curd - 1/2 cup </li>
<li>Water - 1/2 cup</li>
<li>Salt to taste</li>
<li>Ginger- 1/2 inch</li>
<li>Green chilly - 2 nos</li>
</ul><br />
<b>To Temper</b><br />
<br />
<ul><li>Oil - 1 tspn</li>
<li>Mustard seeds - 1/2 tspn</li>
<li>Chana dal - 1 tspn</li>
<li>Hing - few shakes</li>
</ul><br />
<b>Method</b><br />
<br />
<div style="text-align: justify;">Grind ginger and green chilly. You can add green chilly and ginger, chopped. I added the paste to avoid biting into the chilly. Mix all the ingredients in a bowl. Temper with mustard seeds, chana dal and hing. Add the seasoning to the batter. Leave it to 15 minutes or at least for 10 minutes, to give some soaking time for the oats. Add a teaspoon of water if the batter has turned thick on standing. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-apyambi9l3M/TiPxqTx6z7I/AAAAAAAADcE/XpEAeG9SjTA/s1600/OatsPaniyaram+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-apyambi9l3M/TiPxqTx6z7I/AAAAAAAADcE/XpEAeG9SjTA/s400/OatsPaniyaram+%25285%2529.JPG" width="400" /></a></div><br />
<br />
<div style="text-align: justify;">Heat the paniyaram pan. I used the non-stick one. Add half a teaspoon of oil in each of the depression. When it is moderately hot, spoon teaspoon full of batter into each hole. Drizzle another half teaspoon of oil on top of each paniyaram. When the bottom is cooked, flip and cook the top side too. Remove and serve with your favorite chutney. </div><br />
<div style="text-align: justify;">To this batter, you can add some onions of grated carrot too. The base batter can be dressed up in many ways to suit your taste and ingredients available.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ywrPUANbJ-s/TiPxzPQWGOI/AAAAAAAADcM/KxKBSn_yYYU/s1600/OatsPaniyaram+%252812%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-ywrPUANbJ-s/TiPxzPQWGOI/AAAAAAAADcM/KxKBSn_yYYU/s400/OatsPaniyaram+%252812%2529.JPG" width="400" /></a></div><br />
<br />
<div style="text-align: justify;">It was very crisp on the outside and spongy on the inside. The slight tang from the curd, heat from ginger and chilly, bite from the chana dal made it an awesome tea time snack. I served with a dip of <a href="http://kailaskitchen.blogspot.com/2008/04/milagaipodi.html">molgapodi</a> drizzled with the oil from the P<a href="http://kailaskitchen.blogspot.com/2011/07/punjabi-mango-pickle-indian-cooking.html">unjabi pickle</a>. </div><br />
<b><br />
</b><br />
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<img src="http://signatures.mylivesignature.com/54486/329/1AEE1612448A3000C53FF3BE1542AE8A.png" style="background: transparent; border: none;" />jayasreehttp://www.blogger.com/profile/09723858336476828624noreply@blogger.com24