Monday, December 18, 2006

Spicy Poha/Aval Ven Pongal

1/2 cup moong daal
1 and 1/2 cup poha/aval
1/2 teaspoon whole pepper
1/2 teaspoon cummin
1 tablespoon cashew broken to pieces
1 tablespoon dry coconut
1 table spoon butter
2 teaspoons oil
1 inch grated ginger
4 green chillies slit
Pinch of asofotedia
salt per taste

In a thick bottom vessel, add 1 teaspoon of oil and roast moong daal. When the moog is almost transparent add 4 cups of water and let the moong cook on medium heat until completely cooked and mashable. If required add more water because each brand of moong daal differs while getting cooked (Faster or slower and some absorb more water). The process takes about 15-20 minutes

Note on Poha:
Wash the Poha only after daal is cooked.
If using thin poha just wash and drain immediately set aside for 1 minute
If using a thick poha wash the poha longer, drain and set aside longer (probably 3 minutes)

Once the daal is cooked, add poha/aval and mix without lumps. If the mixture thickens, add more water. The consistency should be like gruel/soup. Add salt, dry coconut, butter, grated ginger and slit green chillies. Mix and turn off heat.

In a separate pan heat oil and add cashews, pepper and cummin. Fry until cashews turn golden brown. Add asofotedia, turn off the heat and pour it on the Pongal.

To enhance the flavor add more butter

Serve with coconut chutney or cucumber raitha.

Friday, December 08, 2006

Mysore Adai and Tomato gravy

Last weekend I made this for brunch. Turned out very good, for side dish had tomato gravy.

1/2 cup channa daal
1/2 cup toor daal
1/2 cup rice
1/4 cup moong daal
1/4 cup urad daal
10-12 dry red chillies
1 teaspoon methi seeds
1/4 cup Shredded Coconut
1/2 teaspoon Cummin
Pinch of asefotedia
salt per taste
curry leaves
Little Oil for frying

Soak all daals and rice with methi seeds for about 3 hours. Grind the soak ingredients and red chillies into a fine batter (batter should not be very dilute. Consistency is between idly and dosa batter. Approximately for the above measurements, you can use about 2 - 3 cups of water)

Adais can be prepared immediately after grinding, add coconut, cummin, asefotedia, salt and curry leaves to the batter and mix. On a hot pan spread the batter and smear 1/4 teaspoon of oil on the edges (medium heat). Close the pan with a lid. It usually takes about 2 minutes for the adai to get cooked. (Usually you can hear the steam fall on pan - thats the way I determine the Adai is cooked ;)). Adais are roasted only on one side. Fold it and serve with fresh butter or ghee.

Ingredients for Tomato Gravy:
1 Large Tomato finely chopped
1 small onion finely chopped
1/4 teaspoon turmeric
5 green chillies slit
salt per taste

1 tablespoon roasted gram - (pottu kadalai,split peas dal, roasted gram, puttani dhal, chutney sengapappu)
1 tablespoon coconut
small piece of cinnamon
3 cloves
1/4 teaspoon aniseed (saunf)

1/4 teaspoon mustard
1/4 teaspoon oil

Coriander leaves
Curry leaves

Cook tomato, onion, green chillies with salt and turmeric. Mash it when cooked. Grind the ingredients on Masala and add it to the mashed tomato, simmer the fire and let it cook on slow fire for about 3 minutes. ( If the gravy turns too thick, add water and salt appropriately). When the gravy boils, turn off heat and add garnish and provide tadka. This gravy also tastes good with rotis and idli.

Thursday, December 07, 2006

Whole Wheat Halwa

This is my aunts recipe. Very easy and healthy sweet dish.

1 Cup Whole Wheat
1 Cup Sugar or 1 Cup Jaggery or 1 cup molasses
1/4 teaspoon rose essence (optional - any essence can be used)
2 teaspoons of ghee

Soak Wheat overnight. Grind wheat with the soaked water into a fine paste. Extract the milk out of the ground paste through a strainer or muslin cloth. Repeat the process of grinding / straining of the mixture adding little water at least twice. (approximately you should get 3 to 3.5 cups of extract - depends on the amount of water added for grinding)

In a thick bottom vessel, melt 1 Cup Sugar or 1 Cup Jaggery or 1 cup molasses (Color of Halwa will be darker if Jaggery or molasses is added, add the strained mixture and bring it to a boil stirring continuously till it begins bubble. Then add 1 teaspoon of ghee and 1/4 teaspoon rose essence stir and turn off the fire Smear a plate with 1 teaspoon of ghee and pour the mixture. When the halwa is cooled cut into desired shapes

NOTE: If you find the Halwa is not solid enough. Cool it and microwave it for a couple of minutes. The Halwa does get hardened. Use your own creativity to decorate the halwa with nuts or flavoring

Wednesday, November 29, 2006

Quick Methi Pulav

2 bunches Methi leaves snapped, washed(2-3 times) and fine chopped
1 medium sized onion fine chopped/ cut length wise
5 green chillies slit
1 teaspoon ginger garlic paste
1 tomato cut in cubes
1 cup green peas (optional) ...I used frozen
1/2 teaspoon garam masala
1 teaspoon Jeera
1 Can coconut milk
1 teaspoon oil
2 cups Basmati rice
2 cups water
Salt to taste

Heat 1 teaspoon oil in a pan and add jeera. When Jeera splutters, add onion, ginger garlic paste and saute. When onion is half cooked add methi leaves and fry. Methi Leaves shrink and change colour to dark green...then add garam masala and mix for 2-3 minutes

In a rice cooker, add washed and drained basmati rice, green peas, tomato, 1 can coconut milk and 2 cups water, green chillies, methi masala and salt to taste and lightly mix once. Switch on the cooker and feet up.

When pulav is done, serve with boondi raitha or cucumber raitha

Wednesday, October 18, 2006

Badam Halwa

I start my blog with a sweet dish ;)

3 cups of Badam
1 can condensed milk
1 cup sugar (can be varied per taste)
2 ounces honey
1 slab butter
orange color
few strands of kesri
1 teaspoon milk

Soak strands of kesri in milk, add the color

Boil 3 cups of Badam for 20 minutes, peel the shells. Drain water completely
In a food processor add the badam, condensed milk...Blend to a texture of idli batter(coarse). If its hard to grind, add couple of tablespoons milk.

In a non stick pan melt sugar, add the badam mixture, butter, honey and milk mixture and keep mixing on low heat until the raw smell of almond is gone you achieve halwa texture...More butter can be added to enhance the taste ;)