Thursday, September 25, 2008

Mixed veg kootu recipe | Mixed vegetable kootu

This kootu is not avial and tastes different from that.This is a nice accompaniment for rice. This is one of my mom's staple recipe that we love. My brother asks 2nd and 3rd servings if she makes this one. I try hard to recreate it, but she has a magic in her hand which turns it delicious, that magic is Love!
Mixed veg kootu


Mixed veg kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time15 mins     |  Cook time: 20 mins     Serves: 4

Ingredients


Mixed vegetables-cut into 1 inch pieces-carrot,beans,potato,green peas,cauliflower - each 1/2 cup

Coconut - 1/2 cup,grated

Green chilies - 4

Jeera - 1 tsp

Small onion - 2-3 nos

Rice flour - 1/2 tsp

Salt - As needed

Sugar - A pinch


For tempering

Mustard - 1 tsp

Urad dal - 1 tsp

Curry leaves - 1 sprig

Coconut oil - 2 tsp


Method

  1. Boil the vegetables with salt and a pinch of sugar,just till cooked...don't over cook i.e; not too soft and without changing the colour of the veggies.
  2. DSC_0684
  3. Mean while,grind the coconut with little water,to a smooth paste.
  4. DSC_0688DSC_0691
  5. Then add green chillies,onions,jeera and rice flour to it and grind coarsely. Add this ground paste to the cooked veggies,mix well and simmer for 3-5 minutes till kootu consistency is reached.
  6. DSC_0693DSC_0696

Remove from fire and lastly temper with the ingredients  under "for tempering " table, and mix well. Serve as an accompaniment for rice.




  • DSC_0709

    Note:
    • Don't boil the veggies with too much of water. Also donot over cook the veggies.
    • Using small onion is preferred.
    • Veggies can be of your choice...

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    Friday, September 19, 2008

    Onion tomato kotsu recipe (Saravana bhavan style) | Side dish for idli dosa

    Side-dish-for-idli-dosa
    Easy to make,but a yummy,tangy side dish that goes well with IdlI,dosa and rotis also! My mom makes with moong dal in this, but my MIL makes this as side dish for chapati. I love it with idli dosa too. I have tasted this type of side dish in Saravana bhavan too at time. (Updated picture,I have used red chilli powder instead of green chillies)


    Onion tomato gravy recipe

    Recipe Cuisine: Indian  |  Recipe Category: Lunch
    Prep Time:10 mins     |  Cook time: 20 mins     Serves: 3

    Ingredients


    Red ripe tomatoes - 4

    Onion - 2

    Green chillies Or tsp of red chilli powder - 5 nos

    Curry leaves - 1 sprig

    Coriander leaves - For garnishing

    salt - as needed

    Sugar - 1/8 tsp

    mustard - For tempering 1tsp

    Urad dal - For tempering 1 tsp

    oil - For tempering 2 tsp


    Idli-with-kothsu

    Method

    1. Chop onions and tomatoes finely and slit the green chillies into two.
    2. Heat a kadai/heavy bottomed vessel with oil and when oil is hot add the tempering items followed by curry leaves,green chillies and onion.
    3. Fry till onion becomes slightly pinkish / transparent. Add chopped tomatoes and required salt and keep sauteing,till it becomes  mushy.
    4. ot1-horz
    5. Fry in medium flame for 5-6 minutes and then add 1/4 cup water and bring to boil.Simmer for few minutes to form a thick gravy consistency.
    6. ot2-horz

    NOTE:
    • Always add less water.
    • Add a tsp of ghee while frying for enhanced taste.
    • Can use red chilli powder also instead od green chillies...for the ingredients given here..1 tsp red chilli powder will be approx. enough.
    • Colour purely depends on the colour of the tomatoes, so use red ripe tomatoes and chilli powder if you want to get the colour as it is there in the first two updated pictures.

    Transfer to serving bowl and enjoy with idly,dosa or rotis!

    Onion-tomato-kothsu

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    Thursday, September 18, 2008

    Kothamalli thokku recipe (Dry coriander powder) for rice

    Kothamalli thokku
    This can be called as coriander leaves powder, ground with spice for rice. You can make this and keep refrigerated and use it for 15-20 days.Its very yummy and delicious! Hope you all too like this! Perfect way to utilize coriander leaves when it is in season. Do not let it rot, yes, if you keep and think to use only for garnishing, you may end up in wasting the leaves. Instead, make this thokku and have it with sesame oil and hot rice. It's healthy too.

    Kothamalli thokku


    Kothamalli thokku recipe

    Recipe Cuisine: Indian  |  Recipe Category: Lunch
    Prep Time:20 mins     |  Cook time: 10 mins     Serves: 6

    Ingredients


    Coriander leaves - 1 big bunch

    Urad dal - 1/3 cup

    Redchillies - 6-10

    Asafetida - 1/4 tsp

    Tamarind - 1 small gooseberry sized

    Salt - As needed


    Method

    1. Wash coriander leaves and spread it in a news paper or kitchen towel to absorb the water in it. Remove the thick stems if you dont want,thin stems can be there.
    2. DSC_3625
    3. Roast urad dal,redchillies and asafetida together till urad dal turns golden brown.
    4. DSC_3626
    5. Cool down and first grind redchillies,tamarind,salt,asafetida into a coarse powder.
    6. DSC_3629
    7. Then add coriander leaves and give a few runs to grind little.
    8. DSC_3630
    9. Lastly add the roast urad dal and grind to a coarse powder,taking care to not to grind into fine powder.
    10. DSC_3635
    11. The urad dal should be seen as shown below in the picture.
    12. DSC_3637

    Transfer to an air tight container and keep it in fridge.This thokku,we can take with rice by mixing this with sesame oil,or we can even have this as a side dish for Idly,Dosas!

    coriander thokku
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    Tuesday, September 9, 2008

    HOMEMADE GHEE FROM SALTED BUTTER (WITH VIDEO)

    I am used to home made ghee..from my childhood....And my mother,MIL makes ghee from butter...we don't buy ghee..Instead we buy butter and make ghee at home. Here in Singapore  we get amul butter..I have tried Avin butter in Chennai.So here's the way I make Ghee(clarified butter), from store bought butter.

    Homemade Ghee

    Homemade ghee from salted butter recipe

    Recipe Cuisine: Indian  |  Recipe Category: Essentials
    Prep Time: 5 mins    |  Cook time: 15 mins    Makes: Approx 2 cups

    Ingredients

    Salted butter (I used amul) 500 gm
    Salt/ curry leaves dipped in buttermilk 2

    Method

    1. Take out the butter from freezer and let it be in the room temperature for atleast half-an-hour.
    2. Take a heavy bottomed vessel,which should be large and broad enough.
    3. Heat the butter in the vessel in a medium flame.I always do the whole process in medium or may be medium low flame,to avoid any burning,with stirring every 3 minutes or so.
      DSC_1863
    4. At one stage the butter will be completely melt and after that the butter boils with a sound.
      DSC_1866
    5. And after that in a very few minutes the sound will be ceasing and this is the time to be careful.
    6. The ghee starts raising and becomes frothy.
      DSC_1868
    7. And when it starts to raise, keep some curry leaves ready and dip it in buttermilk and add it to the ghee. And switch off the flame. Keep stirring to avoid over flowing. If you are afraid it will just you can keep off the stove. Otherwise let it be in the stove(flame off).
      DSC_1870
    8. Add a pinch of rock salt to make the residues settle down.You can even add two three sprigs of drumstick leaves or curry leaves ...just like my mother,MIL ...they say it make the ghee more flavourful.Or even a drop of curd or buttermilk.
      DSC_1877
    9. Now drain the ghee carefully into the ghee container,without the residue.

    Here is a video to clearly see the stages.
     

    The ghee will become like this as shown in the picture,after a day.
    DSC_1923

    Homemade ghee

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    Saturday, September 6, 2008

    Brinjal pepper kuzhambu recipe | South Indian brinjal recipes

    Brinjal-pepper-kuzhambu
    Brinjal pepper kuzhambu is one of the best recipes I learnt from my mom. This is my bro’s favourite recipe too! If my mom makes this, she won't be left with any gravy in the bowl for herself, poor her! We eat twice and empty the bowl!! That much flavourful and a spicy treat!  Do try it yourself to taste this gravy, it is quite different from the usual pepper kuzhambu recipes you find everywhere!



    Brinjal pepper kuzhambu recipe

    Recipe Cuisine: Indian  |  Recipe Category: Lunch
    Prep Time15 mins     |  Cook time: 25 mins     Serves: 3

    Ingredients

    Brinjal - 10

    Tamarind - Small gooseberry sized

    Curry leaves - 1 sprig

    Oil - 2 tblsp


    To roast and grind

    Channa dhal - 2 tblsp

    Urad dhal - 1 tsp

    Pepper - 1/2 tblsp

    Red chilli - 2

    Coconut - 3 tblsp


    To temper

    Mustard - 1 tsp

    Urad dhal - 1/2 tsp

    Channa dhal - 1/2 tsp

    Oil/Ghee - 1 tsp

    Asafoetida - A pinch

    Method

    1. Soak tamarind in hot water and extract the tamarind juice and keep aside. Brinjal should be cut as shown and keep it immersed in water.
    2. brinjal pepper kuzhambu step 1
    3. Roast all the ingredients under the roast and grind table ,in a hot kadai ,one by one till nice aroma rises.
    4. brinjal pepper kuzhambu step 2
    5. Grind to a coarse powder.
    6. brinjal pepper kuzhambu step 3
    7. In the same kadai add the oil and fry brinjal till it turns its color as shown in the picture.Keep it aside.
    8. brinjal pepper kuzhambu step 4
    9. Add a tsp of oil/ghee and add the tempering items followed by curry leaves. Add the tamarind extract and required water ,salt and bring it to boil and then add the fried brinjal.
    10. brinjal pepper kuzhambu step 5
    11. Boil till the brinjal gets cooked and lastly add the ground powder slowly and stir well.
    12. brinjal pepper kuzhambu step 6

    Notes

    • You can adjust the coconut amount. The more you add, it becomes flavourful, the less you add, it becomes spicy!

    Boil till thick and have it hot with rice and ghee on top of it!
    pepper-kuzhambu-recipe

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    Thursday, September 4, 2008

    Mothagam recipe | Modak recipe with video | Ganesh chaturthi recipes

    Mothagam - Modak recipe

    For Vinayagar chaturthi / Ganesh chaturthi as every year this year too I made kozhukattai...And this is the method I follow.... A simple way ...that never fails for the outer layer...Yes, the readymade idiyappam flour available at grocery stores is the handy and best for the kozhukattai outer layer..and the result is a very soft kozhukatais

    Modak-sweet

    VIDEO FOR MAKING MODAK SHAPE

    Mothagam recipe

    Channa dal Pooranam for mothgam : Click Here

    Recipe Cuisine: Indian  |  Recipe Category: Snack   Prep Time: 30 mins    |  Cook time: 30 mins    Makes: 20

    Ingredients

    Idiyappam flour - 1 cup
    Water - 1 &1/3 cup,or as needed
    Sesame oil - 1 tsp
    Salt - If needed

    Method

    1. Boil water with oil(add salt if the flour doesn't have salt in it..mine had salt in it so I dint add any salt). Take the flour in a broad vessel. Add the boiling water little by little and mix with the help of a ladle.
    2. Let it cool for about 5 min ,it may be warm, still knead with your hands to make a smooth dough.The consistency should be like our chapatti dough...non sticky..
    3. Keep covered till you use to prevent drying. Make small lemon sized balls with the prepared dough.For each step or when ever needed grease your hands with sesame oil.
    4. Make the stuffing also same sized balls.I am showing with sweet pooranam(stuffing).Take a dough ball and start flattening the ball with your fingers around he sides as shown in the picture.
    5. Small lemon sized ballsHolding
    6. Then continue towards the centre of the ball so that you make a bowl shape as shown in the picture.Then keep the stuffing inside.
    7. cup shapestuffing inside
    8. Gather all the sides and pinch together in the middle and make a mothagam shape .Refer the second video to see how to shape.
    9. Kozhukattai
    10. Now follow the procedure to make some 8 and arrange it in a idly plate as shown or in a steamer and steam cook for 10 - 12 minutes.Now carefully take it out from the idly plate and your kozhukattais are ready!
    11. Ready!

    Notes

    • Keep the dough always closed and try to finish making the kozhukattais as soon as possible as keeping for long time may lead to cracking/dry kozhukattais.
    • To check if the kozhukattais are done : The outer layer would have changed shiny.
    • Boil water well,the dough should get cooked 3/4th,then only the dough will be not sticky and also soft after cooking.
    • Adding oil in the water/while making dough gives softer kozhukattais.
    • Grease your hands generously each time you make kozhukattai,to get it smooth.
    There are various methods of making stuffing for this, like in sweet with coconut jaggery and channa dal,or with sesame seeds instead of channa dal, and salt version with urad dal. modak-recipe-mothagam
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