Saturday, 12 August 2017

Chapathi with ghee and Sugar

Another chapathi recipe which is a favourite lunch box recipe at our place. That too during the monsoon season. Kids love this. And it is also easy to make. Do try this.
Meanwhile kids at our place call this the triangle chapathi.


Ingredients:

Wheat flour - 2 cups
Lukewarm water - 1/2 cup
Salt - to taste
Ghee - 5 tsp (unmelted)
Sugar - 5 tbsp


Method:

  • Mix the wheat flour and salt. Add lukewarm water little by little and make a smooth dough.
  • Keep it aside for 30-40 minutes.
  • Split the dough into equal sized balls.
  • Roll one of the balls into a nice round chapathi.
  • Spread little ghee into half of the chapathi. Sprinkle sugar on top of ghee.
  • Fold the chapathi into half. Again spread ghee and sugar and fold the chapathi into quarters. Keep it aside.
  • Make all the remaining balls into such triangles with ghee and sugar.
  • Heat the tawa with medium heat.
  • Take the triangle and spread it with the rolling pin. Don't make it too thin. Just spread a little bit.
  • Cook this chapathi in medium heat. Flip the chapathi every 10 seconds so as to cook it evenly.


Sweet chapathis are ready!! Ofcourse no side dish is needed. Enioy!!





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Friday, 11 August 2017

Pan fried Beans

I have tried this pan fried beans when I had been to finland. There I have often packed this for lunch. Since the ingredients like garlic powder and onion powder were easily available over there, this recipe could be made in minutes. I havent tried this recipe in India and I dont know how it would taste without these powders. This pan fried beans is more like a salad but quite filling.




Ingredients:

French green beans - 250 grams
garlic powder - 1 tbsp
Onion powder - 1 tbsp
Olive oil - 2 tbsp
Salt - to taste
Pepper - to taste


Method:

  • Clean the beans. Trim the ends and cut then into 2-3 inch long pieces.
  • In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender.
  • When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.





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Thursday, 10 August 2017

Wheat Parotta

Starting this month's blogging marathon with Kid's friendly lunch box dishes.

Kerala Style Whole Wheat Parotta Recipe is an easy way to consume a parotta without feeling guilty about increasing the calorie. Parotta is one of the famous bread in Kerala which is eaten mainly with Kadale Curry or Egg Curry or with some spicy non-veg curry. This would be a good kids lunch box recipe. Kids like the egg curries and prefer any type of bread with them. But they of-course need varieties.



So I find this wheat parotta very different. Unlike the parotta made of all purpose flour, wheat parottas can be eaten cold. We don't get that rubber feeling. Kerala type parotta is basically a bread which is flaky and has many layer within. This is the result of rolling it thinly and then then folding it several times and then stretching it so that it forms a long thread like dough. It is then folded into a ball and rolled thin.



Ingredients:

Whole Wheat flour - 2 cups 
Ghee - 1 tbsp (for dough)
Milk - 1/2 cup 
Sugar - 1/2 teaspoon 
Water - as required ( Lukewarm)
Ghee or oil  - 5 tbsp (to brush)
Salt - to taste


Method:

  • To begin making the Kerala Style Whole Wheat Parotta Recipe , in a mixing bowl put flour, 1 tablespoon ghee, milk, sugar, salt and sufficient lukewarm water and make a hard dough.
  • Cover it and keep it aside for 15-20 minutes.
  • Divide the dough into equal portions and roll them into balls. Apply some oil on the balls and cover it. Keep it aside for another 5 to 10 minutes.
  • Spread a little oil or ghee on the table top. Place ball on it and roll it with the help of a rolling pin into thin sheet.
  • Now apply some ghee or oil on the rolled sheet and dust it with the little refined flour.
  • Make small pleats and roll into a round ball. Do the same with the remaining balls. Cover it and leave it aside for 5 minutes.Now take the rested balls and roll like chapati.
  • Heat non-sticky tawa and place the rolled chapati on it.Drizzle little ghee or oil and cook it from both sides until lightly brown and crisp.
Kerala type whole wheat parotta is ready!!






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Tuesday, 8 August 2017

Mathan upperi

Guru poornima is actually a festival to celebrate our gurus. SO the next 2 recipes that I am posting here is a token of respect for my gurus in cooking which is non other than my MOM and MIL.

Today's recipe is from my moms cuisine. Honestly I haven't seen anyone else making this until today. Its a simple stir-fry with the Indian pumpkin - known as mathan.


Ingredients : 

Pumpkin : 1 cup (cleaned and chopped into small cubes)
Shallots /Small onion : 4-5 nos (crushed)
Turmeric Powder : 1/4 tsp
Crushed Chilly flakes : 1 tsp
Grated Coconut : 2 tbsp
Mustard Seeds : 1/2 tsp
Curry leaves : 1 sprig
Coconut oil : 1 tbsp
Salt to taste


Method:

  • Heat coconut oil in the pan and splutter mustard seeds.
  • Add crushed shallots, crushed chilly flakes, curry leaves  and saute until shallots turns golden  brown.
  • Now add the grated coconut and saute for few seconds.
  • Add the chopped pumpkin, turmeric powder and salt along with 1/2 cup of water.
  • Cook over low flame till its done. 
  • Remove from fire and serve hot with steamed rice and Enjoy!!



Note:
  • Shallots can be avoided.
  • Do not over-cook the pumpkin and make it mushy. Better to cook in an open tava.





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Vazhakka Mezhukkupuratti

As I mentioned in my previous post, todays post is a token of respect to my MIL. So I am posting her signature recipe - vazhakkai mezhukkupuratti - stir fry with raw plantain.

Mezhukkupuratti is yet another wonderful Kerala (South India) recipe which means coated with oil. 
 Raw Banana is cooked and tossed with onion-garlic-red chili coarse paste and then seasoned with coconut oil and other seasoning. Very flavorful dish and goes very well with Pulissery.


Ingredients:

Raw Banana 3 Medium Size
Turmeric Powder 1/4 Teaspoon
Salt To Taste

For Grinding: 
Shallots (Baby onions) 5-6
Garlic Cloves 3
Red Chilli 2

For Seasoning: 
Coconut Oil 3 Tablespoon
Mustard Seeds 1 Teaspoon
Curry Leaves Few



Method:

  • Peel and chop the raw banana into cubes and soak them in water till we are ready cook. Soaking in water avoids de-colorisation. 
  • In a mixer jar, add garlic, onion and red chili and pulse them once or twice just to crush them coarsely. If you have mortal & pestal you can use that to crush them. Set this crushed spice mixture aside
  • Keep a sauce pan in flame and add the cubed raw banana. Add salt and turmeric powder along with water to soak the banana and cook them till they are soft and also little firm. The raw banana should not be mushy. Once the raw banana is cooked, strain any excess water and set it aside
  • Heat coconut oil in a pan. Add mustard seeds and allow it to sputter. Then add torn curry leaves and then add the crushed spice mixture and saute them nicely in oil till the raw smell goes off
  • Once the raw smell of the spice mixture goes off, add the cooked raw banana and toss it gently with the spice mixture and seasoning. Do it gently and do not mash the raw banana
  • Finally Garnish with 1 more teaspoon of coconut oil and switch off the flame
  • The Tasty and flavor rich Vazhakkai Mezhukkupuratti is now ready to serve!




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Nellikkai Arachukalakki

The last one in this month's blogging marathon is one of my favorites from the traditional palakkad-iyer menu. My mom used to make this but I have never tried this recipe. When I saw the recipe in palakkad-cooking, I thought of trying this. If we have gooseberries in salt-brine we can make this recipe in minutes.

Arachukalakki is a distinctive dish of the palakkad-iyers. It is often made with nellika or with mavudu (salted small mangoes).  he name arachu kalaki exactly translates to the procedure of how this dish is made: Arachu meaning grind and kalaki meaning mix. It is a curd based side dish



Ingredients                      

1.       Fresh or Preserved Nellikai/ Gooseberries/Amla – 2 big or 10 small
2.       Grated Coconut – 2 tblsps
3.       Sour curd – 2 to 3 tblsps
4.       Dried Red Chillies – 3 – 4
5.       Methi seeds – ¼ tsp
6.       Mustard Seeds – ½ tsp k
7.       Curry Leaves a few
8.       Coconut oil – 1 tsp
9.       Salt to taste





Method:


  • Heat a small pan with ½ tsp of oil, fry the methi seeds and red chillies. 
  • Deseed the Nellikai or gooseberries. Grind the nellikai pieces, grated coconut, fried, methi seeds and red chillies into a fine paste. 
  • Add little sour curd to get a smooth paste. Add salt to taste. 
  • Transfer the ground pastes into a bowl. 
  • Now, adjust consistency by adding some more curd. Mix well. 
  • Arachukalaki should not be very thick like thogayal, it should be like pachadi or raita. 
  • Heat a small frying pan with the remaining oil, add the mustard seeds, when they splutter pour it on top of the arachukalaki. Garnish with a few sprigs of curry leaves.
  • Nellikai Arachukalaki is ready to be served with rice and molagootal. You can also relish the taste of this arachukalaki with idly or dosai.



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Tuesday, 25 July 2017

Stuffed Chapathi

Stuffed chapathi is kind of similar to aloo paratha but still different. The chapathi is stuffed with a vegetable masala of your choice and the chapathi is cooked along with the stuffed vegetable. This is my next recipe from the list of Bookmarked recipes. The basic idea is from here but I do it in my own terms. I love this to snack on an evening. I generally stuff this with aloo masala since I make it often. But i guess any vegetable of your choice should do.


Ingredients:

For Chapathi 

Whole wheat Flour - 2 cups and more for dusting
Water - 3/4 cup Approx
Salt - 1/4 tsp
Oil - 2 tsp

Ingredients for Aloo Masala:

Potatoes - 2 no's boiled and cooked nicely.
Onion - 1/2 medium size onion chopped
Garlic - 3 cloves finely chopped
Ginger - 1 table spoon finely chopped
Cumin seeds - 1 tsp
Red chili Powder - 1 tsp or use green chili's 2 to 3 no's (I used powder to get that red color)
Asafoetida/hing - 1/4 tsp
Turmeric Powder - 1/4 tsp
Cilantro/Coriander leaves - 1/2 cup chopped
Oil - 2 Tbsp
Salt to taste


Method:


  •  Mix flour with salt , pour water little at a time and mix to make a dough , work with your hands to make it soft and smooth dough or else use a stand mixer (if you have ) , when the dough is firm but soft , coat'em with oil and cover with a damp kitchen towel and keep aside.
  • Boil the potatoes in a cooker, peel them and keep it aside.
  • Heat oil in a pan , add Cumin/Jeera and hing (Asafoetida) , followed by finely chopped ginger and garlic.Add in the finely chopped onion and continue to saute'em till the onion looks golden brown.
  • Add then the Turmeric powder and Red chili Powder and mix well
  • Add the well cooked and lightly mashed potatoes and salt to taste and combine all ingredients well
  • Add cilantro/coriander leaves and switch  off the heat and let them cool completely. 
  • Make equal sized balls from the dough ( 6 to 8 no's) and roll'em to make chapathi's , since the chapathi has to hold the sabzi , it shouldn't be very thin. 
  • On one half of the chapathi, place the filling, fold it and seal it. We can make nice patterns of our choice. I made a pattern with the back of a fork on the sealed part.
  •  place these Stuffed chapathi on a heated Tava/ Iron skillet to cook them , drizzle few drops of oil/ghee on each sides.


And its ready , serve'em hot with curd or pickle if you like. I like to have them as such.



Notes:

  • The filling shouldn't be hot or else the chapathi may become  soggy and it will be difficult to roll'em.
  • A good lunch box Idea too as there is no side dish needed for the same.


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Monday, 24 July 2017

Ragi semiya upma

For the final week in this month's Blogging Marathon I have chosen for book marked recipes. I was kind of waiting for this theme. I have lot many recipes bookmarked but somehow never find time or opportunity to make these. So this week I purposefully selected recipes from my bookmarked list which are not usual recipes. 

I am starting this week with a millet based upma. Oflate I find this ragi semiya available in stores. Once I bought this packet but didn't find time and the right recipe to make this. Finally threw the semiya packet - this was some 2 years back. Later I found the recipe in Rak's kitchen and bookmarked it. I added vegetables in addition to the bookmarked recipe. Do try this out. Its easy to make and very healthy too.


Ingredients

Ragi semiya (Anil) - 2 cups
Onion - 1
*Mixed cut vegetables - 1/2 cup
Green chilli - 2
Salt - As needed

To temper

Oil - 1 tsp
Mustard - 3/4 tsp
Urad dal - 1 tsp
Chana dal - 2 tsp
Curry leaves - 1 sprig
Coriander leaves - few

* I used cauliflower, carrot, beans, peas as cut vegetables.



Method:

  • Soak the ragi in a liter of water just for 3 minutes. Drain water completely.
  • In a steamer (Idli pot), steam for 4-5 minutes.  Once done, fluff to separate the cooked ragi semiya. 
  • Cook the cut vegetables in microwave for about 5-6 minutes.
  • In a kadai, heat oil and temper with the items given under 'To temper' table. Follow by sliced onion, slit green chilli and fry till onion turn transparent.
  • Add the cooked vegetables and salt. Mix well
  • Add half the cooked ragi semiya and mix well. Cook for another 1 or 2 minutes.
  • Garnish with coriander leaves.




Notes:

  • Do not soak the ragi semiya for more than 3 minutes or else the semiya will dissolve in water.
  • Ragi semiya will not take much salt or oil so add carefully.



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Wheat dosa

I am posting another dosa recipe that can be packed for kids lunch box. I have already posted a recipe of stuffed wheat dosa but this cannot be packed for kids lunch box since it needs to be eaten little hot. Often when I get up late or in case of days wherein we have just returned from a long journey, I pack this wheat dosa along with onion-tomato chutney for lunchbox. This recipe is also easy to make.


Ingredients:

Wheat Flour - 1 cup - 125 grams
Water - 3/4 cup
Curd - 1 tbsp
salt - to taste

To temper:

Oil - 1 tspn - 5 grams
Mustard - 1 tspn - 5 grams
urad dal - 1/2 t spn - 3 grams
Ginger (finely chopped) - 1 tsp
Curry leaves - few


Method:

  • Mix the wheat flour and salt. Add curd first and then water and make it into a batter similar to that of dosa batter consistency.
  • In a kadai, pour oil, add the mustard seeds. Once mustard splutters, add the urad dal and chopped ginger. Fry until urad dal turns light pink and finally add the curry leaves - add this to the batter and mix well.
  • Heat a dosa pan. Make a thin dosa of the batter. Cover and cook for 2-3 minutes.
Serve with an interesting chutney of your choice.

Some chutney accompaniments to this dosa is given below.




Notes:

  • Instead of curd, a pinch of baking soda can be added.
  • Cover and cook to make the dosas soft.



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Wednesday, 19 July 2017

Sponge Dosa | Lunchbox ideas

Kids definitely look for varieties in their lunch boxes. So I keep trying newer ideas in our day-to-day traditional dishes. I found this different recipe for dosa in a cook book first and later in many blogs. I wanted to try this for a long time and somehow didn't find an opportunity. Last week I tried this and it was fabulous. The dosa was very soft and spongy and stayed the same way after packing it for llunch box too. Just pack this with attractive side dishes. I packed with groundnut chutney


Ingredients:

Idly rice(parboiled rice) - 2 cups
Rice flakes/aval/poha - 1/4 cup
Sour butter milk - 3 – 4 cups
Cooking soda - 1/4 tsp
Oil & salt - As needed


Method:

  • Soak washed rice and aval  together in buttermilk overnight.
  • Morning,drain the excess buttermilk if any and grind to a smooth batter like our idly dosa batter(bit watery than that)
  • Mix salt(I added 2 tsp) and cooking soda and mix well.
  • Heat the tawa (I used a nonstick one) and pour a ladle full of batter and drizzle oil and don’t spread the batter,cook covered in medium flame for a minute.
  • Now super soft spongy dosa is ready to enjoy!



Notes:

If there are no holes formed in the dosa, Check the consistency of the batter, too thick batter or even too thin batter wont give you porous dosa. Try adding more cooking soda and mix well and try again.


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Tuesday, 18 July 2017

Tomato Rice | Easy lunchbox recipes

For the third week in this Blogging Marathon, I have chosen to blog about lunch box dishes for kids. I have heard from many mothers that packing lunch boxes for children is a very big challenge. Kids these days love variety and they want to feel surprised when they open their lunch boxes.


The biggest challenge in packing lunch boxes is that the recipe should be something the kid likes. And the next one is that it should be easy to make during the morning rush hour. In this post I have posted photos of how I packed tomato rice for the lunch box. Generally kids hate tomatoes. I have seen this in a lot of kids. But they enjoy the taste. So I grind tomatoes and onions to make this rice. 

I packed the tomato rice with gobi manchurian, papads and curd. I also added a boiled egg to make the lunch more interesting. The other option would be to pack this rice with lots of fryums and fried potatoes.


The recipe of gobi manchurian is given here.

Ingredients:

Jeera rice - 2 cups (200 grams)
Tomato - 150 grams
Onions - 100 grams
Ginger - 5 grams
Garlic - 5 grams
Green chillies - 2 nos (small)
Salt - to taste
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 2 tbsp
Coriander powder - 1 tsp
Chilly powder - 1/2 tsp
Coriander leaves - few



Method:

  • Wash the rice and keep aside.
  • Grind the onions, tomatoes, green chillies, ginger, garlic into a coarse paste.
  • In a pressure cooker, add the oil. Add the ground paste and fry until the water is completely evaporated and the ground mixture becomes a thick paste.
  • Add the washed rice and throw in all the powders including salt.
  • Fry for another one or two minutes.
  • Add the required amount of water (1:2 ratio).
  • Mix well. Check for salt. Close the pressure cooker.
  • Cook for one pressure. Then bring doen the heat to minimum. Cook for another minute and switch off the stove.
  • Open the pressure cooker as soon as the pressure is released and transfer the contents to a wide mouthed bowl.
  • Garnish with coriander leaves.




Notes:


  • The tomato rice will be more flavorful if made with basmati rice.
  • To make it more attractive to kids, garnish it with fried cashewnuts.




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Paal Arisi Kanji | Dessert

Paal Arisi Kanji - This is one dessert which I make very often. This is very easy to make. This recipe comes in hand when we have unannounced guests at home.

I say this to be an easy recipe because all the ingredients - milk, cooked rice and sugar are always available at home. This tastes little different to pal payasam since the rice is not cooked in milk. And with little less sugar this recipe would be a very good appetizer.


Ingredients:

Milk - 1 litre
Cooked rice - 1 cup
Sugar - 3/4 cup
Cardamom powder - 1/2 tsp
Saffron - few strands
Ghee - 1 tbsp



Method:

  • In a wide mouthed vessel, boil the milk.
  • Once the milk starts boiling, lower the flame and add the cooked rice and sugar.
  • Stir well and boil the milk for another 10 minutes. 
  • Keep stirring so that the milk doesn't burn at the bottom of the vessel.
  • After 10-12 minutes, add the cardamom powder, ghee and saffron strands.
  • Mix well, switch off stove.


Dhideer payasam ready!!




Notes:

  • This sweet can also be garnished with cashew nuts, raisins and other nuts.



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