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Navarathri recipes

Sunday, September 21, 2014

Mochai sundal / mochai payaru sundal

Mochai sundal or mochai kottai sundal is a slightly spicy version of sundal that you can prepare at the time of navaratri. I used arachuvitta sambar powder to spice up this sundal which is very flavourful and tastes yummy.

Mochai sundal

Ingredients:

Serves 3 to 4 people

      • 1/2 cup – Mochai kottai / mochai payaru (dried)
      • 1 no – Onion (chopped finely)
      • 1/8 tsp – Turmeric powder
      • 1/2 to 1 tsp – Arachuvitta sambar powder (or use as needed)
      • 2 tbsp – Coconut grated (optional)
      • Salt to taste

Seasonings

      • 1 tbsp – Oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram / ulunthu
      • 1/4 tsp – Cumin seeds
      • 2 or 3 nos – Dry red chillies
      • 5 to 6 nos – Fresh curry leaves
      • 2 pinches – Asafoetida

Mochai sundal process

Preparation method:

  1. Wash and soak mochai for 8 to 10 hrs or overnight. Pressure cook them in enough water for 3 to 4 whistles or until soft.
  2. Heat oil in a pan, season with items given for seasoning. Add chopped onion,turmeric powder, along with required salt, saute until slightly golden brown.
  3. Add cooked mochai, arachuvitta sambar powder and saute until raw smell goes. If needed sprinkle little water and cook for 2 to 3 mins.
  4. Finally add grated coconut and mix everything well together, switch off the stove now. If required add salt at this time. Now simple and tasty mochai sundal is ready to serve.

Mochai sundal

Notes:

  • I used dried mochai in this recipe. If you prefer you can use fresh or frozen mochai, but cooking method and time differs.
  • Since arachuvitta sambar powder has chilli in it, you have to be cautious while adding dried red chillies during seasoning.
  • If you prefer fresh ground arachuvitta sambar powder, heat little oil in a pan and roast below given items until they are slightly golden brown in color and grind them to a fine powder.
    • 2 nos – Dry red chili (as per taste)
    • 1 tbsp – Coriander seeds (malli/dhania)
    • 1 tsp – Split black gram (ulunthu/urad dhal)
    • 1/2 tsp – Bengal gram (kadalai paruppu/channa dal)
  • You can avoid onion if you are offering (naivedyam) this sundal to god.

Mochai sundal

Thursday, September 18, 2014

Rice pakoda

Pakoda is normally prepared with gram flour as main ingredient. But this one is a little twist with cooked rice, gram flour and other spices which is very easy and quick snack. I got this recipe from my friend and i wanted to try it for long time. I had some left over rice and that made me to try this recipe now. It was amazing in taste and texture, also it was very crispy even after few hours. Quick and yummy snack for tea time in evening during rainy seasons.

Rice pakoda

Ingredients:

Serves 2 people

      • 1 cup – Cooked rice ( i used boiled rice)
      • 1/4 cup – Gram flour / Besan / Kadalai maavu
      • 1/2 cup – Chopped onion
      • 1/4 tsp – Cumin seeds
      • 1/4 tsp – Red chilli powder or add as needed
      • 4 or 5 nos – Curry leaves chopped finely
      • 1 pinch – Asafoetida (optional)
      • Salt to taste
      • Oil for deep frying

Rice pakoda process

Preparation method:

  1. Take a mixing bowl, add cooked rice, gram flour, chopped onion, cumin seeds, red chilli powder, chopped curry leaves, asafoetida and required salt to it.
  2. Mix everything well together without adding any water and also do not mash it (rice should hold it shape), set it aside.
  3. Heat oil in a pan, pinch small pieces from batter and deep fry them over medium flame until they are slightly golden brown in color or until well cooked. Drain the excess oil with paper towel and serve hot with chutney or ketchup or have it as such along with hot tea.

Rice pakoda pic2

Notes:

  • You can also add finely chopped coriander leaves and ginger for extra flavour.
  • Do not over fry it, otherwise it will taste bitter while eating.
  • This pakoda will stay crispy for a long time.
  • Do not add any water in this recipe. Because after adding salt, chopped onion will leave water, which is enough for mixing.

Rice pakoda

Tuesday, September 16, 2014

Pomegranate almond milkshake

Milkshake prepared with pomegranate, almonds, chilled milk and sugar. Almonds are great twist to this milkshake which is very healthy.

Pomegranate almond milkshake

Ingredients:

Serves 2 people

      • 1 cup – Pomegranate
      • 1 cup – Chilled milk (or as needed)
      • 8 to 10 nos – Almonds
      • Sugar or honey as needed
      • Ice cubes (few)

Pomegranate almond milkshake process

Preparation method:

  1. Take a mixer grinder, add pomegranate and almonds, grind them to puree. Then add chilled milk along ice cubes and required sugar or honey, blend everything well together. Tasty and healthy pomegranate milkshake is ready. Serve cold.

Pomegranate almond milkshake

Notes:

  • If you find your milkshake thick, then you can add extra milk till you reach the consistency you like.
  • Sugar or honey is completely optional. If you are fine with sweetness of pomegranate then no need for sugar or else add required quantity of sugar to the milkshake.
  • If your pomegranate is very sour, then add less quantity of it.
  • Ice cubes are completely optional.

Pomegranate almond milkshake

Sunday, September 14, 2014

Kara boondi

Kara Boondi is a savory version of boondi which is prepared with gram flour, peanuts, curry leaves and other spices. You can enjoy this kara boondi as such or can be used to prepare spicy south Indian mixture or boondi raita, chaat items etc. It can be stored in an airtight container for more than a week and enjoy it as an evening munch.

Kara boondi

Ingredients:

Serves 4 to 5 people

For making boondi:

      • 1 cup – Gram flour / chickpea flour / besan / kadalai maavu
      • 2 tbsp – Rice flour
      • 1/4 tsp – Red chilli powder (or add as needed)
      • 2 tsp – Oil / ghee
      • Oil for deep frying
      • Salt to taste

For seasoning:

      • 1/4 cup – Raw peanuts with skin
      • 1/4 cup – Fresh curry leaves
      • 1/8 tsp – Red chilli powder
      • Salt to taste

Kara boondi process 1

Kara boondi process 2

Preparation method:

  1. For making kara boondi, you will need boondi making ladle or karandi, ladle to pour batter and another for draining them from hot oil. So you have to keep it ready before you start making kara boondi.
  2. Take a mixing bowl, add gram flour, rice flour, red chilli powder and required salt . First add little water and mix it well without any lumps.Then add more water little by little and make a slightly thin batter, then add 2 tsp of oil and mix it well.The batter should not be too thick or too thin.
  3. The consistency should be like dosa batter (as shown in the picture). If the batter consistency is not perfect then balls will not be round and it will have tails.
    To check if the batter is in correct consistency, first take a spoon and dip the backside of the spoon into batter and hold it on top of the preheated oil. If it drops as perfect rounds then the batter is perfect.
  4. Heat oil in a frying pan, then take the boondi ladle and pour a little batter on the ladle. The batter will fall through the holes into the hot oil (as shown in the picture).
    Fry the balls till they are slightly golden brown(or until shh sound stops)and drain it on a paper towel. Continue the same process with remaining batter.
  5. Finally fry peanuts and fresh curry leaves in oil until they are crispy. Now take mixing bowl, add fried boondi, peanuts, curry leaves, red chilli powder and salt if needed. Toss well to combine and after it cools, store it in an airtight container.

Kara boondi

Notes:

  • Keep everything ready before you start to make boondi. Batter consistency is very important to get perfect round boondi.So be very cautious while adding water.
  • When you drop the batter with the back of the spoon, If it drops and form balls with a tail, then add little more water to make it runny.  Following same spoon test, if the balls formed are very light and thin then the batter is very runny, so you can add little gram flour / besan to make it thick.
  • Once the batter is ready take a ladle full of batter and add it to the boondi making ladle. Let it fall down by itself or else tap it or spread it using pouring ladle so that it drops down.

Kara boondi

Wednesday, September 10, 2014

Chickpea curry without coconut

Have you ever struggled to order food for an unplanned get-together? We did struggle recently when one of our family friends moved to India for good. We didn’t plan well and in the last minute tried to call couple of Indian restaurants for a combo but we couldn’t get an answer quickly. Kids were started screaming as “hungry…hungry”. Finally we decided to go for a take out from a place which we normally don’t like but that is the only option we had. When i heard about home delivery service in India i was bit excited and read more about it. This service provider foodpanda serving in many countries including India. It looks like the service is available in most major cities in India and they deliver food from different cuisines. Here is how it works

foodpanda_comic1

You can scan below Quick Response(QR) code for their Android and iOS App.

QR Code

They do have city specific links for major cities like Delhi, Bangalore, Mumbai etc.

Here comes today’s recipe which is a gravy prepared with channa / chickpea without coconut. This curry is a best combo for white rice and appalam. It also goes well with chappathi, naan and even for making samosa chaat or any other chaat items.

Chickpea curry

Ingredients:

Serves 4 to 5 people

      • 1/2 cup – Channa / chickpea / kondakadalai
      • 1/2 no – Onion (chopped finely)
      • 1/2 no – Tomato (chopped finely)
      • 1/4 tsp – Turmeric powder
      • 1/2 to 1 tsp – Red chilli powder
      • 1 1/2 tsp – Coriander powder
      • 1/4 tsp – Garam masala powder
      • 1 tbsp – Coriander leaves chopped

For grinding:

      • 1/2 no – Onion (chopped roughly)
      • 1/2 no – Tomato (chopped roughly)
      • 2 nos – Garlic chopped
      • 1/4 inch – Ginger chopped

Seasonings:

      • 1 tbsp – Oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram / ulunthu
      • 1/4 tsp – Fennel seeds / sombu
      • 1/4 tsp – Cumin seeds
      • 4 or 5 nos – Fresh curry leaves
      • 2 pinches – Asafoetida

Chickpea curry  process

Chickpea curry  process 1

Preparation method:

  1. Wash and soak channa / chickpea overnight and pressure cook them for 5 to 6 whistles or until well cooked.
  2. Take a mixer grinder, add items given in the list for grinding and grind them to a coarse paste. Set it aside.
  3. Take a handful of cooked channa / chickpea and grind them to puree by adding little water.
  4. Heat oil in a pan, season with items given in the list for seasonings. Add chopped onion along with little salt, saute until translucent. Followed by tomato, saute until mushy.
  5. Now add pureed onion tomato mixture and saute for few minutes. Then add turmeric powder, red chilli powder, coriander powder and garam masala powder, saute until raw smell goes.
  6. Add cooked channa and saute for few seconds. Now add 2 cups of water and required salt, bring it to boil for 5 to 10 mins. Finally add pureed channa and cook until you reach desired consistency.
  7. Garnish with coriander leaves and switch off the stove, Serve with white rice or even with chappathi, naan etc.

Chickpea curry

Notes:

  • Always reserve water in which channa is cooked. You can add this channa water in the curry along with our regular water.
  • Increase or decrease red chilli powder as per your spice level.

Chickpea curry

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