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Wednesday, December 17, 2014

Potato masala suyam / suzhiyam/ seeyam

Suzhiyam / suyam is one of popular snack (palaharam) which can be prepared either as sweet or savory. I have already posted sweet version of suyam which is my favourite one. But you will get surprised when you try this savory version, it tasted very good and few of my friends loved it very much.

Potato masala suyam

Ingredients:

Yields: around 15 suyam / seeyam

For outer layer:

      • 1/2 cup – Idly rice or boiled rice
      • 1/2 cup – Raw rice
      • 1/4 cup – Whole black gram without skin / ulunthu
      • Salt to taste
      • Oil for deep frying

For potato masala:

      • 3 medium – Potato
      • 1 no – Onion
      • 1/4 tsp – Ginger chopped
      • 1/4 tsp – Turmeric powder
      • 1/4 tsp – Red chilli powder / sambar powder
      • 1/2 tsp – Cumin seeds
      • 1 tbsp – Coriander leaves chopped
      • 1 pinch – Asafoetida
      • Salt to taste
      • 1 tsp – Oil for tempering

Potato masala suyam pic 3

Preparation method:

Making of potato masala:

  1. Wash and cook potatoes in enough water until well cooked. Allow them to cool completely and remove skin, mash it and keep it aside.
  2. Heat oil in a pan, season with cumin seeds and asafoetida, add chopped onion and ginger, saute until they are slightly golden brown in color.
  3. Now add turmeric powder, red chilli powder and required salt, saute until raw smell goes. Add mashed potato and mix well to incorporate.
  4. Finally sprinkle chopped coriander leaves and switch off the stove. Allow them to cool completely, make small balls out of the potato masala and set it aside. Potato masala is ready.

Potato masala process

Making of outer layer and suyam:

  1. Wash and soak raw rice, idly rice and whole black gram each separately for 6 hours or overnight.
  2. Transfer soaked black gram dal to a mixer grinder and grind them to a fine paste. Same way grind idly rice and raw rice to a smooth paste like we do for making idly. Transfer ground flour to a mixing bowl and add required salt, mix well.
  3. Batter consistency should be like idly batter which is slightly thick. Allow them to ferment overnight or until well fermented.
  4. Now dip potato masala in the fermented batter and fry them in hot oil over medium flame until they are slightly brown in color. Tasty potato masala suyam is ready.

Suyam flour process

Potato masala suyam

Notes:

  • Batter consistency should be like of idly batter. If you think batter is very thick then you can add little water to make it perfect for dipping.
  • You can make this suyam with idly batter also.
  • You can make this potato masala ahead of time and make suyam when needed.

Potato masala suyam pic 4

Monday, December 15, 2014

Carrot cake with vanilla glaze

Carrot cake with vanilla glaze is a moist and flavourful cake prepared with grated carrots, egg and flour, which is coated with vanilla glaze for exotic taste. First time i prepared cake with egg as per my husband request, which came out very soft and moist, tasted very good. Christmas is nearing and it is one of the best cakes that you can make it for your family and friends. 

Carrot cake

Ingredients:

Serves 4 to 5 people

      • 1 cup - All purpose flour
      • 1 1/4 cup - Carrot grated
      • 3/4 cup -  Sugar
      • 1/2 cup - Butter (melted butter)
      • 2 nos - Egg
      • 3/4 tsp – Ground cinnamon
      • 3/4 tsp - Baking powder
      • 1/2 tsp - Baking soda
      • 1 tsp - Vanilla essence
      • 1/4 tsp – Salt
      • 1/2 cup - Walnuts and almonds (mixed)

Vanilla glaze:

      • 1 cup – Icing sugar
      • 1 tsp – Vanilla essence
      • 1 tsp – Melted butter
      • 2 to 3 tbsp – Milk (or add as required)

Carrot cake

Preparation method:

  1. Toast the walnuts and almonds for about 8 mins or until lightly browned and fragrant. Allow them to cool completely and then chop them coarsely.
  2. Take a mixing bowl, add all purpose flour, baking soda, baking powder, cinnamon powder and salt, mix well and keep it aside.
  3. In another mixing bowl, add egg and beat them well until frothy for about 1 minute. Gradually add sugar and beat until the batter is thick and light colored for about 3 to 4 minutes.
  4. Now add melted butter and vanilla essence, once again beat them well. Add the flour mixture and beat just until incorporated.
  5. Then add grated carrot and chopped nuts, do not use beater at this stage. Take spatula fold in the grated carrots and chopped nuts ( use 1/2 cup of chopped nuts and use remaining for decorating the cake).
  6. Preheat oven for 350 F or 180 C, meanwhile grease and dust a cake pan with flour. Pour the batter to it and bake it for 25 to 30 mins or until well cooked. You can check it by inserting tooth pick, it should come out clean. Allow the cake to cool in the pan at least 15 minutes then remove the cake. Your carrot cake is ready.

Carrot cake process

Carrot cake process 1

Carrot cake pic

Making of vanilla glaze and decorating:

  1. Take a mixing bowl, add icing sugar, butter, vanilla essence and milk (do not add all the milk at a time, add little by little), mix well until you get slightly running consistency.
  2. If the end result is too runny, add a few tablespoons more of icing sugar until desired thickness. So it is very important to add milk as needed.
  3. Now pour this on top of the cooled cake as shown in the picture and sprinkle chopped nuts. Allow them to cool and serve.

Vanilla glaze process

Carrot cake pic

Notes:

  • Baking time differs depend on the oven you are using. Mine took 30 mins to cook completely.
  • You can replace melted butter with olive oil or any other oil.
  • You can increase or decrease sugar as per your taste. 3/4 sugar was little less for the cake but when we had it with vanilla glaze, we felt it was perfect sugar.
  • You can make this cake without egg, just exclude egg in this recipe and continue with rest of the ingredients.
  • After pouring vanilla glaze over cake, allow them to cool completely and it will get dried. Then clean extra glaze around the cake and serve.

Carrot cake

 

Thursday, December 11, 2014

Chow chow chutney/Chayote chutney

Chutney plays a major role in all South Indian households. Most of our breakfast and dinner consist either of idly or dosai, which has to be accompanied by any kind of chutney. I always prefer chutney without coconut, this is one of my recent choice of chutney which is prepared with chow chow / chayote. It goes well with idly, dosai, paniyaram etc.

Chow chow chutney

Ingredients:

Serves 3 to 4 people

      • 1 big – Chow chow / chayote (remove skin and grate it)
      • 1 small – Tomato (chopped it)
      • 1 no – Garlic
      • 1/4 inch – Ginger
      • 2 nos – Dry red chillies
      • 1 no – Tamarind (blueberry sized)
      • 1 tsp – Bengal gram / Kadalai paruppu
      • 1 tsp – Split black gram / Ulunthu
      • 1 tsp – Oil for sauteing
      • Salt to taste

Seasonings:

      • 1 tbsp – Sesame oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram / ulunthu
      • 4 or 5 nos – Fresh curry leaves
      • 1 pinch – Asafoetida

Chow chow chutney process

Chow chow chutney

Preparation method:

  1. Heat oil in a pan, add bengal gram and split black gram, saute until they are slightly golden brown. Followed by chopped garlic, ginger, tomato and dry red chillies, saute for 1 or 2 mins.
  2. Now add grated chow chow and required salt, saute until they are well cooked. Switch off the stove and allow them to cool completely.
  3. Transfer sauteed mixture along with tamarind to a mixture grinder / blender and grind them to a coarse paste. Check for salt, if required add more at this stage.
  4. Finally heat oil in a pan, season with items given in the list for seasoning and pour this seasoning to the ground mixture in the bowl. Chow chow chutney is ready to serve.

Chow chow chutney

Notes:

  • You can increase or decrease number of dry red chillies as per your spice level.
  • If you prefer you can chop chow chow into small cubes instead of grating it. But i prefer grated one, because it takes very less time to cook compare to chopped ones.

Chow chow chutney

Tuesday, December 9, 2014

Rajma chawal / red kidney beans curry

Rajma chawal is the very popular North Indian delicacy prepared with red kidney beans in onion tomato based gravy which is served with hot rice. It can also be served with hot roti or phulkas.

Rajma chawal pic 1

Ingredients:

Serves 3 to 4 person

      • 3/4 cup – Rajma / Red kidney beans
      • 2 nos – Onion (medium sized, chopped finely)
      • 2 nos – Tomato (medium sized, chopped finely)
      • 1 tsp – Ginger garlic paste
      • 1 no – Green chilli (slit open)
      • 1/4 tsp – Turmeric powder
      • 1/2 to 1 tsp – Red chilli powder ( or add as needed)
      • 1 1/2 tsp – Coriander powder
      • 1/4 tsp – Garam masala powder
      • 1 tsp – Cumin seeds
      • 1 tbsp – Coriander leaves chopped
      • 1 tbsp – Oil or butter for seasoning
      • Salt to taste
      • Cooked rice for serving

Rajma chawal process

Rajma chawal pic 4

Preparation method:

  1. Wash and soak rajma / red kidney beans in enough water for 4 hours or over night. Pressure cook them in enough water for upto 4 to 5 whistles. Keep it aside and do not discard the water in which rajma is cooked.
  2. Heat oil in a pan, season it with cumin seeds and let it splutter. Add chopped onion, ginger garlic paste and green chillies, along with required salt and saute until they are golden brown in color.
  3. Add chopped tomato and cook until mushy. Now add turmeric powder, red chilli power, coriander powder and garam masala, saute until raw smell goes.
  4. Time to add cooked rajma along with water in which it was cooked and 1 to 1 1/2 regular water along with enough salt, bring it to boil and cover with lid.
  5. Cook until well cooked and when you reach desire consistency, switch off the stove. Garnish with coriander leaves and serve with hot rice.

Rajma chawal pic 2

Notes:

  • You can increase or decrease the quantity of red chilli powder as per your spice level.
  • Do not discard water in which rajma was cooked. Since it has all the nutrition, we can use it while preparing gravy.

Rajma chawal pic 3

Sunday, December 7, 2014

Tiffin sambar / Paasi paruppu sambar

Sambar is one of the popular side dish prepared in South India. We have two variety of sambar, one we prepare for rice and one for tiffin like idly, dosai. Tiffin sambar is prepared with moong dal / paasi paruppu where as our regular one is prepared with toor dal / thuvaram paruppu. Consistency is also different, tiffin sambar will be slightly watery when compare to our regular sambar. Tiffin sambar goes well with hot idly, dosai, paniyaram and venpongal etc.

Tiffin sambar

Ingredients:

Serves : 4 to 5 people

      • 1/2 cup – Split green gram / moong dal / paasi paruppu
      • 1 no – Onion (chopped roughly)
      • 1 no – Tomato (chopped)
      • 1 no – Garlic (optional)
      • 2 nos – Green chillies
      • 1 cup – Mixed vegetables ( i used carrot, beans)
      • 1/4 tsp – Turmeric powder
      • 1 tsp – Red chilli powder ( or add as needed)
      • 1 tsp – Coriander powder
      • 1 small piece – Jaggery
      • 1 no – Tamarind (gooseberry sized)
      • 1 tbsp – Coriander leaves
      • Salt to taste

Seasonings:

      • 1 tbsp – Oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram / ulunthu
      • 1/8 tsp – Fenugreek seeds
      • 2 nos – Dry red chillies
      • 4 or 5 nos – Curry leaves
      • 2 pinches – Asafoetida

Tiffin sambar process

Tiffin sambar

Preparation method:

  1. Soak tamarind in warm water and squeeze out the pulp, set it aside.
  2. Take a pressure cooker, add washed moong dal, chopped onion and tomato, garlic, little turmeric power, a tsp of sesame oil and enough water, cook them for 3 to 4 whistles or until well cooked.
  3. Open the pressure cooker, add chopped vegetables, green chillies, enough water (1 1/2 to 2 cup), turmeric powder, red chilli power, coriander powder and required salt, bring it to boil. Cover with lid and cook till vegetables are well cooked.
  4. Now time to add tamarind water and jaggery, once again cook until raw smell of tamarind goes away and till you reach desired consistency. Switch off the stove and garnish with coriander leaves.
  5. Heat a pan with oil, season with items given in the list of seasonings. Pour this seasoning over sambar, mix well and serve with hot idly, dosai, venpongal etc.

Tiffin sambar

Notes:

  • You can replace big onion with sambar onion also. I used roughly chopped big onion in this recipe.
  • Consistency of tiffin sambar should be little watery than our regular sambar.
  • Do not avoid jaggery since it gives nice flavour to this sambar.

Tiffin sambar

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