Monday, 21 December 2015

Mundhiri Kothu

Mundhiri Kothu, this is an authentic dish of South Tamil Nadu and South Kerala. This is made from roasted green gram flour. This is a healthy snack recipe for any festive season or you can even have it as a tea time snack. We have to make small balls out of green gram flour, jaggery, coconut etc, and dip it in all purpose flour mix and fry it. This sweet will be little harder to byte but the taste will be really good. This can be stored even for a week.

Whole Green Gram - 1 Cup
Jaggery - 1 Cup
Coconut - 1/4 Cup
All Purpose Flour (Maida) - 1/2 Cup
Rice Flour - 1/2 Cup
Black Sesame Seeds - 1 tsp.
Ghee - 1 tbsp.
Cardamom - 2 No.
Dry Ginger (Sukku) - Small Piece
Salt to add in All Purpose Flour and Rice Flour Batter.

1. Keep all ingredients ready. Dry roast the whole green gram till you get nice aroma.
2. Dry roast sesame seeds and coconut separately.
3. Add jaggery and water in a pan. Bring to boil. Allow the jaggery to melt completely to make thin  syrup. Strain the syrup to remove any impurities. Add roasted green gram in a blender and grind it to make powder.
4. Grind the coconut into a coarse powder. Crush the cardamom and dry ginger. Take a bowl, add the green gram powder, coconut powder, sesame seeds and dry ginger powder.
5. Add jaggery syrup little by little to the powdered mix and mix well. Add ghee and mix well. Stop adding the syrup when you are able to hold the mix into balls.
6. Make small balls from the mix and keep it ready. Add all purpose flour, rice flour and salt into a bowl. Add water little by little to make a batter. The batter should be little thick, just like bajji batter consistency.
7. Dip the green gram balls in the batter and deep fry it in hot oil.
8. Fry on all sides, so that the ball is completely cooked. Transfer it to a paper towel to drain the excess oil.
Tasty and healthy Mundhiri Kothu is ready to serve for any festival or as a snack.

Sunday, 20 December 2015

Tomato Onion Chutney

Tomato Onion Chutney, this is one of the simple and easy chutney to make for idli or dosa. There are numerous ways in which we can prepare this chutney. For example, sometimes you can add urad dal while making this chutney or you can make variation using tamarind. Varying the onion and tomato quantity also will make difference in taste. You can try different methods each time you make this chutney.

Tomato - 6 No.
Onion - 2 No.
Garlic - 10 Cloves
Curry Leaves  - 2 Strings
Dry Red Chilies - 2 No.
Oil - 1 tsp
Salt to taste

1. Keep all the ingredients ready. Roughly chop the onion and  tomatoes.
2. Heat oil in a pan, add onion and garlic. Saute till the onion turns transparent. Add tomatoes, dry red chilies and curry leaves. Saute till the tomatoes are soft and mush. Switch off the flame.
3. Allow it to cool. Add the onion tomato mixture to a blender and grind it to make chutney.
4. Transfer the chutney to a bowl. If you wish, you can temper it with mustard, urad dal and curry leaves. Here I have showed the plain chutney.

Saturday, 19 December 2015

Ragi Pakoda

Ragi Pakoda, this is a healthy and tasty evening snack recipe. Usually, we make pakodas using besan / Chick pea flour but this pakoda is made using Ragi and Wheat flour. As we all know, Ragi is good in treating diabetes. This will be a good option for after school snacks for kids too. So here is the recipe for simple, easy and crunchy Ragi Pakoda.

Ragi Flour - 1/2 Cup
Wheat Flour - 1/2 Cup
Onions - 4 No.
Green Chili - 3 No.
Curry Leaves - 2 Strings
Roasted Peanuts - 1 tbsp.
Fried Gram - 1 tbsp.
Vanaspathi - 1 tbsp.
Salt to taste
Oil for deep frying.

1. Finely chop the onions, green chilies and keep other ingredients ready. Take a mixing bowl and add half a cup of water and salt. Mix it.
2. Add the ragi flour and wheat flour and make a thick paste. Add all other items mentioned under Ingredients section except oil.
3. Mix everything well and adjust salt. Heat oil in a pan for deep frying the pakodas.
4. Take little pakoda batter in hand and drop small portion of it into the hot oil. Fry it.
5. Flip it to other side and cook on all sides till it is crisp. Transfer it to a paper towel to drain the excess oil.
Crispy and Tasty Ragi Pakoda is ready to serve. Serve it with hot tea or coffee.


Black Channa and Potato Curry - Kondakadalai Kuzhambu

Black Channa and Potato Curry / Kondakadalai Kuzhambu, this is a common dish in Tamil Nadu. There are various versions in making kondakadalai Kuzhambu. The one I am posting here is a masala type kuzhambu. The same curry can be made using tamarind extract also, which will be like puli kuzhambu. Masala kulambu will taste good for both tiffin items as well as rice. If you are making it as a puli kuzhambu, you can add other vegetables also instead of potato like brinjal, raw banana, mango, etc. I will try to post that curry as well when ever possible.

Black Channa (Kondakadalai) - 1 Cup
Potato - 2 No.
Onion - 3 No.
Tomato - 3 No.
Ginger Garlic Paste -  1tbsp.
Curry Leaves - 2 strings
Turmeric Powder - 1/2 tsp.
Red Chili Powder - 1 tsp.
Coriander Powder - 2 tbsp.
Garam Masala - 1 tsp.
Grated Coconut - 1/2 Cup
Oil - 1 tbsp.
Salt to taste

1. Pressure cook the channa for 4 to 5 whistles. Pressure cook the potatoes separately and cut into medium sized cubes. Finely Chop the onions and tomatoes. Prepare ginger garlic paste and keep it ready.
2. Heat oil in a pan and add chopped onions and curry leaves. Saute till the onion turns golden brown color. Add ginger garlic paste and saute till the raw smell goes off.
3. Add chopped tomatoes and saute for a minute. Add turmeric powder and salt. Mix well.
4. Cook till the tomatoes are soft and mushy. Add the cubed potatoes.
5. Mix well and add the cooked channa.
6. Add enough water and allow it to boil. Take a blender and add grated coconut, red chili powder, coriander powder, garam masala. Grind it to a paste.
7. Add the ground masala paste into the curry and cook till the raw smell of masala goes off.
8. Switch off the flame when the curry becomes little thick in consistency.
Black Channa and Potato Curry / Kondakadalai Kuzhambu is ready to serve. Can be served with hot steamed rice, idli, dosa, chapati, etc.

Friday, 18 December 2015

Senaikizhangu Roast - Elephant Foot Yam Roast

Senaikizhangu Roast - Elephant Foot Yam Roast, this roast is my husband's favourite. He like the tangy taste in Yam. If yam is not cooked properly, we might get an itchy feeling in our tongue and throat. If you cook it in tamarind extract, you will not get that itchiness while eating. This roast is very simple and easy to make. Kids will definitely like it. Try this!

Senaikizhangu (Elephant Foot Yam) - 350 gm
Tamarind - 1/2 lemon size
Turmeric Powder - 1/2 tsp.
Red Chili Powder - 1 tsp.
Coriander Powder  - 1 tsp.
Cumin Powder - 1 tsp.
Pepper Powder - 1/2 tsp.
Corn Flour - 1 tsp.
Rice Flout - 2 tsp.
Salt to taste
Oil for roasting

1. Peel the yam and wash it. Cut into medium sized square pieces. Soak the tamarind in warm water for 15 minutes and prepare the extract.
2. Add the yam, tamarind extract and water in a pan and bring to boil.
3. Add turmeric powder and salt. Mix well.
4. Cook till the yam is cooked 3/4 th. Drain the water and keep the yam ready for marination.
5. Take a mixing bowl and add chili powder, coriander powder, cumin powder, pepper powder, corn flour, rice flour and salt. Add little water and mix it into thick paste.
6. Add the yam and mix well. Marinate it for half an hour. Heat a non stick tawa and place the yam pieces on the tawa. Sprinkle some oil over it for roasting.
7. Flip it to the other side and roast it. Roast well on both sides till it is cooked.
8. Once it is roasted, transfer it to a paper towel to absorb the excess oil.
Senaikizhangu Roast / Elephant Foot Yam Roast is ready to serve. Tastes better when hot.


Karachi Halwa - Cornflour Halwa

Karachi Halwa / Cornflour Halwa, I read about this sweet in a magazine. From that time on I was trying to make this sweet, but for some reason I was not able to do it. As Christmas is nearing, I wanted to try some different sweet which I have never made before. Immediately, this recipe came to my mind and I tried it. Wow! it was really awesome. Everyone at my home loved it. Especially my both sons liked it a lot. So, I got one sweet to make for this Christmas :)

Cornflour - 1 Cup
Sugar - 2.5 Cups
Water - 3 Cups
Cashew Nuts (Broken into pieces) - 2 tbsp.
Ghee - 3 tbsp.
Orange Food Color - 2 pinch
Cardamom Powder - 1/2 tsp

1. Heat ghee in a pan and add the broken cashew nuts and fry till light brown color. Before starting the process of making the halwa, grease a plate with ghee and keep it ready.
2. Add cornflour and a cup of water in a bowl and mix well without any lumps. Add the food color and mix well.
3. Add water in a pan and bring to boil. Once it starts boiling add the sugar and allow it dissolve completely.
4. When the sugar is completely dissolved, add the cornflour mix and stir continuously. Note, mix the cornflour water once again before pouring into the pan. 
5. Keep stirring continuously. Add a teaspoon of ghee and keep stirring. At this stage, you will get a glossy texture.
6. Now, add the roasted cashew nuts and another teaspoon of ghee and stir well. 
7. Once the nuts are mixed well and when you see the halwa consistency, switch off the flame.  Pour the halwa into the greased plate and allow it to set for about an hour.
 After an hour, cut it into square or diamond shape. Yummy Cornflour / Karchi Halwa is ready to taste.