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September 30, 2016

Dabeli !!

Dabeli is most popular street food in Gujarat and Mumbai.  It is an Indian burger with potato filling in  middle topped with onion, chutneys, pomegranate seeds and sev.  We use Pav buns or hamburger buns for this preparation.  Little time consuming but just delicious !!!!

Ingredients :

For Potato filling :

Potatoes - 4 nos
Onion - 1 no, finely chopped
Dabeli masala - 3 tsp
Salt to taste
A pinch of hing
Tamarind chutney - 1 tbsp / to taste
Cumin - 1/2 tsp
Grated coconut - 1/4 cup
Pomegranate seeds - 1/4 cup
Coriander leaves
Oil - 1 tbsp

 For Red Garlic Chutney :

Red chillies - 3 nos (Soaked in warm water for 30 mins)
Garlic - 10 pods, chopped
Lemon juice - 1/2 tbsp
Salt to taste

For Green chutney :

Cilantro / Coriander leaves - 1 bunch / 1 cup, washed
Garlic cloves - 6 nos
Ginger - 1 inch piece
Green chillies - 3 nos
Dried red chillies - 1 no
Salt to taste
Lemon juice - 1 tsp  

For Roasted peanuts :
  1. Peanuts - 1/2 cup
  2. Salt to taste
  3. Oil - 1 tbsp
  4. Red chilly powder - 1 tsp
  5. Chaat masala - 1/2 tsp
  6. Pepper powder

Servings :

Pav buns / Hamburger buns - 5 nos
Roasted peanuts
Chopped coriander leaves
Pomegranate seeds
Garlic chutney
Green chutney
Tamarind chutney
Chopped onions - 1/2 cup

Method :

1.  For potato filling : Boil the potatoes.  Peel the skin off and smash.  

2.   Heat oil in the pan, add cumin seeds and finely chopped onion.  Saute till tender.

3.   Add hing, dabeli masala powder, smashed potatoes, tamarind chutney and salt to taste.  Add little water if required.  Cover and cook for few mins.

4.   Add grated coconut and coriander leaves.  Switch off the flame and add pomegranate seeds.  Keep aside.

5.   For Red chilly chutney :  Soak the red chillies for 30 mins in warm water and grind them to smooth paste along with garlic, lemon juice & salt to taste.  Add water if required.

6.   For Green chutney : Mix all the ingredients together and grind them to smooth paste.  Add enough water while grinding.

7.   For Masala peanuts : Heat oil in the pan, add peanuts and roast for few mins.  Remove the skin off.

8.   Return to the heat, add chilly powder, salt to taste and chaat masala.  Roast for few mins.  Finally, add black pepper powder and switch off the flame.

9.  Assembling :  Heat butter in the pan, cook the buns on either side.  

10.   Apply red garlic chutney on one slice of the bun and green chutney on the other side

11.   On the base slice, spread the potato filling topped with masala peanuts, pomegranate seeds, tamarind chutney, chopped onions, sev and coriander leaves.  

12.   Close it with top slice.

Serve immediately.

September 28, 2016

Homemade Rice Flour !!!

Rice flour is very handy in Indian cooking.  We need rice flour for making sweets, snacks and for few breakfast dish.  Homemade rice flour is best for making soft idiyappams, adhirasam and other festival   special recipes.  

Ingredients :

  1. Raw rice - 2 cups
Method :

1.   Rinse & soak the rice for 3-4 hours in water.  Drain the water completely.

2.   Spread the rice in a clean soft kitchen towel and allow it to dry for 1 hour (no sunlight).

3.  When the rice is slightly moist, grind them to fine powder.

4.   Sieve the rice flour & store it in air tight container.

Note :

If you want to store it for longer use, dry roast the sieved rice flour slightly to remove the moist and store it in air tight container.

September 26, 2016

Vazhakkai Bajji | Plantain / Raw Banana Fritters

Vazhakkai bajji is most simple & popular South Indian snack served with coconut chutney.  My first favourite is chilly, onion and then it is vazhakkai bajji.  Perfect evening snack for kids & with tea. I like to have it hot with tomato ketchup....

Ingredients :

  1. Plantain / Raw Banana / Vazhakkai - 1 small sized
  2. Besan / Gram flour - 1/2 cup
  3. Rice flour - 3 tbsp
  4. Chilly powder - 1/2 tsp
  5. Salt to taste
  6. Hing - a pinch
  7. Garlic powder - a pinch
  8. Jeera powder - 1/2 tsp
  9. Baking soda - a pinch
  10. Oil for deep frying

Method :

1.   Peel the plantain skin off and slice them thinly.  

2.   Mix together gram flour, rice flour, salt, chilly powder, cumin powder, hing, garlic powder, baking soda & a tsp of hot oil with enough water.  The batter should resemble like dosa / pancake batter.

3.   Heat oil over medium heat, dip the sliced plantain in the besan batter and deep fry them until golden brown on either side.  Drain the excess oil in the kitchen paper towel and serve.

Enjoy with chutney.

Note :

1.  Soak the cut plantain pieces in salted water to avoid browning.
2.  Adjust the oil heat everytime for even colouring.
3.  1 tbsp of cornflour can be added for more crispy texture.

September 23, 2016

Curry Leaf | Karuvepillai Powder for Rice !!!

Curry leaf podi is one among the powders staple in my kitchen.  They come in very handy during the busy / lazy days.  Sprinkle some curry leaf podi over hot rice and a dash of ghee with some appalam makes my meal awesome.  

Ingredients :
  1. Curry leaves - 2 cups
  2. Pottu kadalai / Roasted gram - 3/4 cup
  3. Urad dal - 2 tbsp
  4. Dry coconut - 2 tbsp
  5. Red chilly - 4 nos
  6. Salt
  7. Tamarind - lemon sized
  8. Asafoetida - a pinch

How to cook :
  • Wash & drain the curry leaves and then dry them on a kitchen towel until the moisture is absorbed.
  • Dry roast all the ingredients till light brown in color. Finally add the dry coconut & toss for couple of min. Switch off the heat.

  • Allow the mixture to cool.
  • Grind them to a fine powder.

Enjoy with steamed rice.

September 17, 2016

Karunai Kizhangu Masiyal - Chettinadu Special !!!

Karunai kizhangu masiyal is most popular chettinadu dish served in most of the important occasions especially during marriages.  It taste fabulously great with plain rice, curd rice or rasam.  Masiyal is just mashed yam seasoned with spices and garnished with coriander leaves.  It needs just a few ingredients and simplest dish to make.  Try this and enjoy it with rice or rotis.

Ingredients :

  1. Elephant foot (Karunai kizhangu / Yam) - 1/4 kg
  2. Onion - 1 no
  3. tomato - 1 no
  4. Green chillies - 4 no
  5. Turmeric powder - 1/ tsp
  6. Tamarind extract - 1 tsp
  7. Salt ot taste
  8. Mustard seeds - 1 tsp
  9. Urad dal - 1 tsp
  10. Fennel seeds - 1 tsp
  11. Cumin seeds - 1 tsp
  12. Curry leaves
  13. Oil - 1 tbsp
  14. Coriander leaves for garnishing

Method :

1.   Pressure cook the karunai kizhangu / yam in salted water.  Remove the skin off and smash them along with the tamarind pulp & turmeric powder.  Keep aside.

2.   Heat oil in the pan, add mustard seeds, cumin seeds, fennel seeds, urad dal, curry leaves and finely chopped onions.  Saute till tender.

3.   Add finely chopped green chillies and chopped tomatoes.  Saute for few mins.

4.   Add karunai kizhangu mixture and cook them over low flame until done.  Add enough salt and  more oil if required.  It takes approx.  15 mins.

5.   Garnish it with coriander leaves. 

Serve hot with rice or rotis.

September 14, 2016

Fruit Custard Kheer !!!

Fruit Custard Kheer is a healthy and delicious wholesome dessert made using milk, rice, custard powder and fruits.  It is smooth, creamy and rich with lots of fruits.  We can use seasonal  fruits for this kheer but apple & banana is must.  Easy to make & healthy for kids n everyone !!! 

Ingredients :

  1. Full cream milk - 1 litre / 4 cups 
  2. Soaked Basmati rice - 2 tbsp
  3. Vanilla custard powder - 2 tbsp
  4. Butter - 1 tsp
  5. Sugar - 6 tbsp (to taste)
  6. Saffron - few strands
  7. Cardamom powder - 1/2 tsp
  8. Fruits - 1 cup
Fruits :

Red grapes, chopped bananas, diced apple, peeled orange segments, Pomegranate pearls

 Method :

1.   Boil 3 cups of milk over medium heat.  Now add drained basmati rice and stir continuously.

2.   Meanwhile dissolve the custard powder in the remaining milk and whisk properly without any lumps.  Add the custard powder mixture to the boiling rice once the rice is cooked.  Stir continuously.

3.   Add sugar, cardamom powder and saffron.  Mix well.

4.   In another pan, add butter and add apple, bananas, grapes, orange segments and a tbsp of sugar.  Stir for 2 mins.  Cover the pan and let it cook over low heat for 2 mins or until fruits soften a bit.

5.   Pour the custard kheer over the fruits.  Sprinkle pomegranate pearls & grapes and serve.

Serve warm or cold. 

September 12, 2016

Fresh Green Peas Sundal !!!

Pattani Sundal is my childhood favourite snack.  Generally, we use dried peas for this preparation.  But, I like to use fresh green peas as it is more tender and delicious.  Perfect for festival occasion and for evening snack for kids.  

Ingredients :

  1. Fresh / Frozen green peas - 1/2 cup
  2. Oil / Ghee - 1 tbsp
  3. Mustard seeds - 1 tsp
  4. Cumin seeds - 1/2 tsp
  5. Urad dal - 1 tsp
  6. Red chillies - 2 nos
  7. Hing
  8. Ginger - few pcs
  9. Onion - 1 no, finely chopped
  10. Curry leaves - 1 tbsp
  11. Turmeric powder - 1/2 tsp
  12. Salt to taste
  13. Lemon juice - 1 tsp
  14. Coconut grated - 1 tbsp
Method :

1.   In a pan add oil / ghee, throw in the mustards seeds, urad dal, cumin seeds, hing, curry leaves, ginger, red chillies and finely chopped onions.  Saute till tender.

2.   Add turmeric powder, salt to taste and green peas.  Cook till done.

3.   Finally add grated coconut and lemon juice.  Switch off the flame after few mins and serve warm.

Pattani sundal is ready to serve !!!

September 9, 2016

Spicy Tomato Jam !!

This spicy & sweet tomato jam is too good it will make you want to rush over the stove to cook something just so you can have a spoonful of this on the side.  It's fantastic with regular toast, roasted chicken or on a cracker.  The flavour is rich and tangy with a spicy kick from the red chilly powder.  YUM !!!

Ingredients :
  1. Ripe Tomatoes - 3 medium sized
  2. Sugar / Light brown sugar - 1 cup
  3. Cinnamon stick - 1 no
  4. Cloves - 2 no
  5. Ginger pcs - 1 inch
  6. Chilly powder - 1/4 tsp
  7. Cumin powder - 1 tsp
  8. Lemon - 1 no
  9. Salt a pinch
Method :

1.   Remove the zest from the lemon & squeeze the lemon juice through a strainer.  Keep aside.

2.   Clean and grind the tomatoes coarsely.

3.   In a heavy bottomed pan, pour the tomato puree, lemon juice, lemon rind, sugar, cinnamon stick, cloves, ginger pcs, chilly powder, cumin powder and salt.

4.   Bring it to boil over high heat for first 10 mins and then over medium heat till done.  Continue stirring until the tomatoes are dark & syrupy.

5.   Once done, discard the cinnamon stick, cloves and ginger pieces.

6.   Allow them to cool completely.  Meanwhile sterilise the container and store them.

Enjoy !!!

September 6, 2016

Fried Green Tomatoes !!!

Fried tomatoes are incredibly delicious as they are light and crunchy.  It's much better to give green tomatoes a classic, foolproof triple coating:  First we dip them in flour and then in egg mixture and finally in bread crumbs.  Very versatile as we can use different kind of seasonings like parmesan cheese, oregano, parsley or onion powder for different flavours.  Try this with buttermilk dip or just with mayonnaise.  

Ingredients :
  1. Green tomatoes - 3 nos
  2. Salt to taste
  3. Black pepper
  4. All purpose flour - 1/2 cup
  5. Egg - 1 or 2 nos
  6. Milk - 2 tbsp
  7. Breadcrumbs - 1 cup
  8. Garlic powder - 1 tsp
  9. Chilly powder - 1/2 tsp
  10. Oil for deep frying

Method :

1.   Slice the green tomatoes and season them with salt and pepper.  

2.  Mix together flour, garlic powder, salt and pepper powder.  Coat the sliced tomatoes in flour mixture and set aside for 5 mins.

3.   Meanwhile, mix together egg, little salt and milk in one bowl.  In another bowl, mix together bread crumbs, chill powder and salt to taste.  

4.   Dredge tomatoes through the egg mixture and then through the bread crumbs.

5.   Heat oil in the frying pan over medium heat and deep fry the tomatoes till done and drain on paper towels.

Serve warm with dip.

September 1, 2016

Hyderabadi Mirchi ka Salan - Restaurant Style !!!

Mirchi ka salan is most popular Hyderabadi curry served with biryani.  It taste great even with plain rice / roti / bread.  Mirchi ka salad is cooked using tomatoes /tamarind / yoghurt and this is my best version of salan using tomato.  We can substitute green chillies with capsicum / tomato / bottle gourd.    Try this & enjoy the YUM !!!!

Ingredients :
  1. Green chillies - 4 - 5 nos
  2. Oil 
  3. Mustard seeds - 1 tsp
  4. Cumin seeds - 1 tsp
  5. Methi seeds - 1/4 tsp
  6. Kalonji seeds - 1/4 tsp
  7. Red chilly - 2 nos
  8. Curry leaves 
  9. Onion - 1 no, sliced
  10. Puree from 2 medium sized tomatoes
  11. Turmeric powder
  12. Ginger garlic paste
  13. Salt to taste
  14. Green chilly - 1 no (optional)
  15. Red chilly powder - 1 tsp
  16. Coriander powder - 1 tbsp
  17. Cumin powder - 1 tsp
  18. Sugar - a pinch
  19. Coriander leaves for garnishing
  20. Mint leaves for garnishing
  21. Peanut - 1 tbsp
  22. White sesame seeds - 1 tbsp
  23. Coconut, grated - 1 tbsp

Method :

1.  Dry roast the peanut, sesame seeds and coconut.  Grind them to smooth paste.  Keep aside.

2.   Heat a tbsp of oil and shallow fry the slit green chillies.  If the chilly is spicy remove the seeds and them shallow fry them.  Keep aside.

3.  In the same pan, add a tsp of oil.  Add mustards seeds, cumin seeds, methi seeds, kalonji, red chilly, curry leaves and sliced onions.  Saute till tender.

4.   Add ginger garlic paste, turmeric powder, tomato puree, red chilly powder, coriander powder, cumin powder and salt to taste.  Saute for 10 mins over low-medium heat.

5.   Add grounded peanut paste, sugar and cook for another 10 mins over low flame.

6.  Once done, add fried green chillies and garnish it mint leaves and coriander leaves.

Serve with roti / rice.
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