Monday, 30 November 2015

Bajji - Bonda Batter

Bajji- Bonda Batter, many of us make bajji and bonda as snacks for tea time. Today I am going to share how to make batter for Bajji and Bonda. I am sure many of you know how to prepare the batter, still I am giving my version of making it. Do try it if this is different from what you make :)


Ingredients:
Gram Flour – 2 Cups
Rice Flour – 4 tbsp.
Red Chili Powder – 1/2 tsp.
Turmeric Powder – 1/4 tsp.
Asafoetida – a Pinch
Carom seeds (Ajwain) – 1/2 tsp.
Cooking Soda – 1/4 tsp.
Hot Oil – 2 tbsp.
Salt to taste
Water to make batter
Oil for deep frying

Method:
1. Take a mixing bowl and add all the items mentioned in the ingredients section except oil for deep frying.
 2. Add water little by little and mix well to make batter. Make sure no lumps are formed when preparing the batter.  
3. The batter should not be too thick or too watery. Batter consistency should be little thicker than the dosa batter. Once the batter reaches correct consistency, add the hot oil and mix well. Adjust the salt if required.
Bajji batter is ready to make yummy bajjis and bondas.
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Mushroom Peas Pulao

Mushroom Peas Pulao, is one of the easy rice preparation. My husband is a big fan of mushrooms. Almost   all weekends I prepare mushroom dishes. This is one such weekend special. You can even pack this for your kids lunch box as it is going to be less spicy and easy to make too. Kids will definitely love it.


Ingredients:
Basmati Rice - 2 Cups (Appx. 1/2 Kg)
Mushroom - 800 gm.
Fresh Green Peas - 200 gm.
Onion - 5 No.
Green Chili - 3 No.
Ginger Garlic Paste - 1 tbsp.
Clove - 4 No.
Cinnamon - 2 inch piece
Green Cardamom - 3 No.
Bay Leaves - 2 No.
Lemon - 1 No.
Ghee - 2 tbsp.
Oil - 2 tbsp.
Salt to taste

Method:
1. Wash the basmati rice and soak it in water along with one bay leaf for minimum half an hour.
2. Thinly slice the onions and slit the green chilies. Clean, wash and chop the mushrooms. Keep the whole spices and fresh green peas ready. 
3. Heat the pressure cooker and add Ghee + Oil. Once hot, add the whole spices i.e, cloves, cinnamon, green cardamom and bay leaf. Fry for few seconds. Add ginger garlic paste and saute till the raw smell vanishes.
4. Add the sliced onions and green chilies and saute till the onions turn golden brown color.
5. Add the mushrooms, peas, salt and mix well
6. Drain the water from basmati rice and add it to the pressure cooker and give it nice mix, so that it is mixed well with mushrooms and peas. Add 3 Cups of water. (Measurement : For 1 Cup Rice - 1.5 Cups of Water)
7. Stir the rice occasionally till the rice is half cooked. You will see the rice rises up and no water will be seen. At this stage, add the lemon juice and close the pressure cooker and place the weight. Cook it on low flame for 10 minutes. (Note: Need not wait for whistle). Switch off the flame.
8. Once the pressure is completely reduced, open the pressure cooker and Mix the rice. That's it! Pulao is ready.
Yummy Mushroom Peas Pulao is ready to serve with any raita or masala. 



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Sunday, 29 November 2015

Brinjal Gothsu

Brinjal Gothsu, we call it as Kathirikkai Bajji. This is an easy and simple gothsu recipe. It can be made quickly too as we are going to make this gothsu using pressure cooker. This gothsu makes a very good combination with idli and dosa.


Ingredients:
Brinjal / Eggplant - 5 No.
Potato - 1 No.
Onion - 2 No.
Tomato - 2 No.
Green Chili - 1 No.
Sambar Powder - 1 tsp.
Red Chili Powder - 1/4 tsp.
Turmeric Powder - 1/4 tsp.
Tamarind Extract - 3 tbsp.
Mustard Seeds - 1/2 tsp.
Urad Dal - 1/2 tsp.
Curry Leaves - 2 Strings
Oil - 1 tsp.
Salt to taste

Method:
1. Finely chop onions, tomatoes and green chili. Peel the skin of potato and cut it into small cubes. Chop the brinjals into small pieces. Drop the brinjal and potato into salt + turmeric water as soon as you chop it. This will avoid darkening of the vegetables.
2. Put all the chopped vegetables in a pressure cooker and add sambar powder, chili powder, turmeric powder and salt. Add enough water and pressure cook for 5 to 6 whistles.
3. Wait till the pressure is completely released. Open the pressure cooker and strain the water from the vegetable and keep it aside. 
4. Mash the cooked vegetable using a masher, so that the vegetables are completely mashed. Once it is done, add the drained vegetable water and mix well. Place the pressure cooker on stove and cook it on a medium flame. Add tamarind extract and mix well.
5. Allow it to boil and season it with mustard seeds, urad dal and curry leaves. Mix well.
Easy and tasty Brinjal Gothsu / Kathirikkai Bajji is ready to serve with hot idlis or dosa


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Paruppu Thovaiyal

Paruppu Thovaiyal, is a common south Indian dish which makes a wonderful accomplishment for rasam rice, sambar rice etc. Thovaiyal can be prepared using various dals or vegetables. This is made just the way we make chutney but the consistency should be really thick.


Ingredients:
Channa Dal (Kadala Paruppu) - 1/2 Cup
Coconut - 1/2 Cup
Dry Red Chili - 3 No.
Garlic - 2 Cloves
Tamarind - 2 inch piece
Asafoetida - 1/4 tsp.
Salt to taste

Method:
1. Dry roast the channa dal till you get the flavor of dal and the color starts to change to light brown color. Grate the coconut and keep other ingredients ready.
2. Add the dry red chilies to the dal and fry for a minute. Let the roasted dal cool down to room temperature. Add dal, dry red chili, coconut, salt, tamarind, asafoetida, galric to blender.
3. Grind the dal mixture to a coarse paste without adding water. Then, sprinkle water little by little and grind it to a thick coarse paste. 
Paruppu Thovaiyal is ready to serve with rasam rice, sambar rice or any rice varieties.

Note:
Be little cautious while adding water when grinding because adding too much of water will make it like a chutney. Thovaiyal should be in a thick consistency.

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Saturday, 28 November 2015

Cabbage Thoran

Cabbage Thoran, this is a popular Kerala dish. Method of preparation is similar to how we make cabbage poriyal but the main difference is that the thoran is cooked in coconut oil and coconut paste will be added at the end of preparation. This will go well with any gravy or curry you make for steamed rice. 


Ingredients:
Cabbage – 200 gms.
Carrot – 1 Nos.
Grated Coconut – 2 tbsp.
Cumin seeds – 1/2 tsp.
Turmeric Powder – 1/4 tsp.
Garlic – 3 cloves
Green chili – 1 No.
Mustard seeds – 1/4 tsp.
Raw rice – 1 tsp.
Dry red chili – 1 no.
Curry Leaves – 1 string
Coconut Oil – 2 tbsp.
Salt to taste

Method:
1. Shred the cabbage, wash and drain the water.  Wash, peel the skin and grate the carrot.Heat oil in a pan and add mustard seeds. Once the mustard seeds splutter, add the raw rice and saute till it is puffed.

2. Add the dry red chili and curry leaves and saute for about a minute . Add the cabbage and carrot and saute for a minute. 
3. Add salt and turmeric powder and saute for few mins till the raw smell goes off. Sprinkle some water, mix well and cook in medium flame with lid closed.
4. In the meanwhile, grind grated coconut, cumin seeds, green chili and garlic into a coarse paste. (Grind it without adding water)
5. Once the cabbage and carrot are cooked, add the ground masala and mix well. Cook for another 2 minutes in low flame and switch off.
Cabbage Thoran is ready to serve.


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Friday, 27 November 2015

Baby Corn Fry

Baby Corn Fry, one of the quick and easy dish to make with baby corn. There are only few starters at restaurants for vegetarians and you know it very well, one of them would be baby corn fry. I tried it making at home and it turn out to be awesome. We can have this as a starter or as an evening snack. Try this out and post me your comments.


Ingredients:
Baby Corn - 12 No.
Ginger Garlic Paste - 1 tsp.
Red Chili Powder - 1 tsp.
Coriander Powder - 1 tsp.
Turmeric Powder - 1/2 tsp.
Cumin Powder - 1/2 tsp.
Garam Masala - 1/2 tsp.
Lemon - 1/2
Rice Flour - 2 tbsp.
Corn Flour - 2 tbsp.
Salt to taste
Oil for deep frying

Method:
1. Peel and clean the baby corn. Add the baby corns to a pressure cooker and add little salt and enough water. Pressure cook it for 3 whistles. One the pressure is completely released, remove the baby corn and drain the water.
2. Slit the baby corns into two halves lengthwise. Take a mixing bowl and add all the spice powders, ginger garlic paste and lemon juice.
3. Mix the spices well. Add the corn flour and rice flour, adjust salt and mix well.
4. Add the baby corns  and mix well so that the masala is well coated on the baby corns. Let this mixture marinate for about half an hour.
5. Heat oil in a pan for deep frying the baby corns. Slide the marinated baby corns in the oil carefully. Flip it and fry on all sides till it turns golden color. Drain the oil and transfer it to a paper towel.
Crispy and tasty baby corn fry is ready to serve as a starter or as a tea time snake.


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Stuffed Brinjal Curry

Stuffed Brinjal Curry, lot of different stuffing can be made for this curry. But here I used a very simple and easy stuffing without using many ingredients. You can make this as a dry masala or thick gravy or in a kuzhambu consistency. It depends upon how we want it. Here I have prepared a little thick gravy. Lets move on to the recipe.


Ingredients:
Brinjal - 10 No.
Onion - 2 No.
Tomato - 2 No.
Ginger Garlic Paste - 1 tsp.
Grated Coconut - 4 tbsp.
Chili Powder - 1.5 tbsp.
Coriander Powder - 1.5 tbsp.
Garam Masala - 1 tsp.
Turmeric Powder - 1/2 tsp.
Shallots - 2 No.
Oil - 3 + 1 tbsp.
Salt to taste

Method:
1. Make a slit at the bottom of the tomatoes as show in the picture below and place it in a boil water. Allow it to boil till the skin start separating. Switch off the flame and add cold water to the tomatoes. Remove the skin and grind it to make a smooth paste.
2. Heat a pan, add the grated coconut and fry till it turns light brown in color. Take a blender and add salt, chili powder, coriander powder, turmeric powder, garam masala, shallots and the roasted coconut.
3. Add little water and grind it to make a paste. Slit the brinjal in plus shape from the bottom to top keeping the stem portion intact. See picture below. Slit all the brinjals and add it to slat and turmeric water.
4. Stuff each brinjal with the ground masala. There will be some masala left, keep it aside. We'll use it for preparing the gravy. Heat 3 tablespoon of oil in a pan and roast the stuffed brinjals till its skin start to shrink.
5. Heat oil in a pan and add finely chopped onions and saute till it turns golden brown color. Add ginger garlic paste and saute till its raw smell vanishes. Add the ground tomato paste and mix well.
6. Add salt and mix well. Cook for few minutes till the tomato paste is mixed well with the onion and comes like a paste. Now add the remaining stuffing masala and mix well.
7. Allow the gravy to boil and add the roasted stuffed brinjals and cook till the brinjal is fully cooked. Adjust salt and spice if required. Once the gravy thickens to the desired consistency, switch off the flame.
Stuffed Brinjal Curry is ready to serve with hot steamed rice.
Note:
If you like a tangy taste, you can add little tamarind extract while preparing the gravy.


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Thursday, 26 November 2015

Ginger and Garlic Chutney

Ginger Garlic Chutney, if you want some different chutney from the routine chutney that we make at home like coconut chutney or tomato chutney, then try this chutney. Especially in cold weather, it will be great option. Ginger and Garlic both are good for digestion. Give it a try!


Ingredients:
Ginger - 2 Pieces of index finger length
Garlic - 25 cloves (Small in size)
Grated Coconut - 1/4 Cup
Green Chili - 3 No.
Urad Dal - 2 tbsp.
Curry Leaves - 3 Strings
Mustard Seeds - 1 tsp.
Tamarind - 2 inch piece.
Gingelly Oil - 2 tbsp.
Salt to taste

Method:
1. Keep all the required ingredients ready. Heat oil in a pan and add urad dal and saute till it turns golden brown color.
2. Add ginger, garlic and green chilies and saute for few minute till the raw smell goes away and color turns to light brown. Add curry leaves, tamarind and grated coconut and saute for few more minutes. 
 3. Allow the mixture to cool to room temperature and grind it to a coarse paste. Transfer the chutney to a bowl and season it with mustard and curry leaves.
Spicy Ginger and Garlic Chutney is ready to serve with idli or dosa.




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