Sunday, September 30, 2007
Here is the version my MIL makes. Check our the latest post here.
Friday, September 28, 2007
This recipe, I used to have in my childhood days, as my grandma and mom will make on the day whenever they cook raw banana!
This will be my entry for the JFI event of this month, started by Indira of Mahanandi and hosted by Mandira of Agaar !!http://ahaar.blogspot.com/2007/09/jfibanana.html.
- Skin of raw banana (from 2 bananas)
- Gram flour --- 2 - 3 tblsp
- Rice flour ---- 1/2 tblsp
- Red chilli powder --- 1 tsp
- Jeera ---- 1 tsp
- Fennel seeds --- 1/2 tsp (optional)
- Salt ---- as needed
- Water -- as needed
- Oil for frying
- Slice the skin of the plantain as shown in the picture.
- Keep immersed in water and wash properly.
- Again wash it in the water that has been drained by washing the rice you are cooking.( if no also,no problem. wash again in ordinary water)
- That second time washing will remove the stickiness of the skin.
- Cut into small pieces.
- Add the flours and other ingredients except oil and mix well to coat the skins.(I used bajji mix available at stores)
- Heat enough oil to deep fry this, and fry just like we fry for the other kind of pakoras.
- That is add the mixture in a sprinkled way to oil and fry till golden brown.
- This will be soft inside and crispy outside.
- Serve hot as an accompaniment in lunch !!
Thursday, September 27, 2007
This recipe, I learnt from my mother and we call this dish as neer urundai and I have heard some people name this as uppurundai. Anyway here is the method by which I make.
- Idly Rice ----- 1 1/2 cup
- Coconut ----- 1/2 cup
- salt & water--- as needed
- Soak Idly rice for 3 hours.
- Grind to a batter just like we grind for Idly/dosa ,then add salt and coconut ,mix well.
- Heat a heave bottomed vessel or Kadai and pour this batter.
- Keep on Stirring, till the batter turns to dough consistency.
- The consistency will be like,the dough is not much sticky if you make balls with your hands.
- After the dough cools down,it will not be sticky.
- Make small sized balls (sedai sized) using the dough.Keep aside.
- In another large vessel boil water and add these balls in two batches(water should be enough to immerse these balls).
- First add one portion of balls to water, cover with lid.
- Cook covered for 5-6 minutes.(Keep the lid a little open to avoid over flowing when it starts boiling)
- To check if the balls has been cooked or not,if u take out a ball and put it on a plate from little high,the ball should bounce a little. If its not cooked, it wont be bouncing.
- By simply looking at the balls you can understand that the rice balls are cooked or not.There will be a colour change.
- Carefully take out the balls little by little,straining the water.
- I use idly cooker for cooking these balls.
- Don't add water more than half of the vessel which ever vessel you use, as it boils it will over flow.
- Cook the second batch of balls in the same manner.
- The balls will be soft and tasty that it can be ate as such.
- Don't waste the water, its consistency would now be like kanji(thick), so you can add jaggery and cardamom powder to it and boil for 2 minutes and add a little milk and have as a drink!
- You can also add simply salt and butter milk to that water remaining and have it as a drink!
Or else you can also try the following:
PEPPER JEERA RICE BALLS
For that you need
Pepper ------- 1 tsp
Jeera -------- 1 tsp
curry leaves ----- 1 spring
Ghee ------------ 1 tsp
- Crush pepper and jeera coarsely.
- Heat ghee in a kadai and add pepper jeera powder followed by curry leaves.
- Then after some 30 seconds add these rice balls and mix gently so that the pepper jeera coats these balls.
- Serve hot!
The above measurements will serve 2 people.
I love mor kuzhambu very much, it is perfect for a lazy day to make as it can be done in a jiffy, yet delicious! Usually poosanikkai (ash gourd) , chow chow or vadai can be added to mor kuzhambu for perfect taste. Potato curry or paruppu usili will pe perfect combination with this.
Wednesday, September 26, 2007
- Basmati rice - 1 cup
- Coconut milk(Thick) - 1 cup
- Mixed cut veggies (carrot,potato, beans, green peas) - 1 cup
- Onion (cut lengthwise) - 2 medium sized
- Green chillies - 2-3 nos.
- Mint & coriander leaves - 2 tblsp each
- Red chili powder,garam masalapowder - 1/2 tsp each
- Turmeric powder - little for colour
- Water - 1 cup
- Elachi,cloves,bay leaf - 2 nos.
- Cinnamon - small piece
- Oil & ghee - 2 tblsp
- Salt - as per taste
- Soak basmati rice for 10 - 15 minutes, and fry it with 1/4 tsp ghee in a kadai and keep aside.
- In a heavy bottomed vessel or cooker, add 1 tblsp of ghee .
- Add Elachi,cloves,bay leaf,cinnamon, followed by green chillies and onion.
- Fry for some 2 minutes and then add the cut vegetables,followed by mint,coriander leaves and the powders(Red chilli,garam masala,turmeric).Add one tblsp of oil and mix well.
- Add little salt to the vegetables and fry for another two minutes.
- Add water,coconut milk ,salt to this and stir well.
- I used coconut milk powder,you can also use readymade coconut milk avaialable at stores. If using powder,add the powder after you add 2 cups water to the veggies and add it before the water starts boiling,to avoid forming any lumps.
- Add the basmati rice and when it starts boiling,simmer the stove and cook covered for 10-12 min.
- Serve hot with any raitha!
Tuesday, September 25, 2007
|Channa dal||1/2 cup|
|Jaggery||1 cup(reduce if your are not sweet toothed)|
For outer layer you need
1.Maida/all purpose flour - 1/2 cup
2.salt - little
1.Mix maida with water and salt to idly/dosa batter consistency.
2.Make balls of the jaggery stuffing.
3.Dip these balls one by one in the batter and immediately drop in hot oil.
4.Fry for a minute ,remove from oil and drain excess oil in paper towel and enjoy eating!
This dish is the all time favourite to my husband and my brother,so i dedicate this first posting to them and ofcourse to all who are visiting my blog for the first time!
(Some of the pictures are edited to add,pictures taken with different camera and different time,so colour and lighting may vary)