Monday, July 30, 2012

Kanjeevaram Idli

The humble South Indian breakfast  the idli has an interesting avatar, a colorful, seasoned idli  the Kanjeevaram idli.. A slight variation from the usual idly. The seasoning  the cumin seeds, Ginger powder , flavor of asoefotida and pepper gives a distinct flavor and nice taste to this idly. It is very delicious and easy to prepare. 

Raw rice - 1 cup
Parboiledi rice - 1 cup
urad dhal - 1 cup
For seasoning
Pepper - 1 tsp.
Jeera - 1 tsp.
Broken cashews - 2 tablespoon
Ginger - 1/2" piece
Chopped green chilli – 3 no
Curry leaves – few
Asafoetida - 1 pinch
Salt - as per taste
Ghee - 1 ladle
Wash rice and dhal and soak in water separately for 2 hours.
Grind the rice to a coarse batter as of rawa consistency. Add salt and mix rice and dhal together and allow it to ferment for atleast 8 hours or overnight.
Next day, heat ghee in a pan, Crush pepper and jeera to a coarse powder and also crush the ginger, hing, fried cashews, curry leaves and fry for a 10 seconds. Add this mixture to the batter and stir the batter well
Now the Kanjeevaram idly batter is ready. Pour the idly batter in the idly plates and cook it.

Coconut Chutney: 
Coconut shredded-1 cup
Roasted channa dal- 43tbsp   
Tamarind- Small piece
Green chilli-3
Salt-asper taste
mustard seeds-1 tsp
Urud dal- 1tsp
Hing- ½ tsp
Oil- 1 tsp
Curryleaves- few
1. Take coconut, pottukadalai, chillies , tamarind and salt and Grind all the ingredients in the mixer.
2. Heat oil. Add mustard seeds and when it splutters add urad dal, hing curryleaves. Add the seasonings to the chutney. Mix well. Chutney is ready. Tasty and fluffy Kanjeevaram idli ready to be had with chutney

Friday, July 20, 2012

Herbed Potato Soup

Tasty and creamy soup made with potatoes mixed with veggies and herbs. This potato soup is unique of the great rainy/cold-weather undoubtedly an all-time favourite, with people of all age groups.. Using carrots to garnish this aesthetically spiced soup adds not only flavour and crunch, but a lovely colour as well. This incredibly soothing food can be had as the maincourse or side dish along with breads.

Potato cubes-2cups
Carrot, finely chopped-1
French beans, chopped-4
Butter-2 tsp
Sliced onions-1/4 cup   
Milk-2 1/2 cups
Dried mixed herbs (oregano, thyme , basil , white pepperetc.)- 1 tsp
Salt as per taste
 Freshly ground black pepper  powder to taste
Water-1 1/2 cups
1.Heat the butter in a pan, add the potatoes and onions and saute till the onions turn translucent.
2.Add chopped carrots and beans and the milk and 1½ cups of water and simmer till the potatoes & veggies are cooked.
3.Cool completely &Blend in a mixer till smooth and then strain the soup through a soup strainer.
4.Add the mixed herbs, salt and pepper and reheat the soup in a pan.
5.Serve hot garnished with carrots& Pepper powder.

Thursday, July 12, 2012

Oats and Wheat Herb Crackers

I prepared this Savory Herb Crackers with low fat, loaded with the goodness of oats flour, Wheat &Herbs. These Baked crackers tastes marvelous and crispy, perfectly seasoned with a unique blend of dried herbs for a new flavor. Each serving of these tasty little Savory Herb Crackers is a good source of fiber and a delicious way to help satisfy your afternoon cravings! We enjoyed these crunchy, savory crackers with Hot, frothy, filter coffee on a rainy day evening!

Wheat flour-1 and ½ Cups
Quick cooking rolled oats-1cup
Corn flour/ rice flour-1 1/2 tsp
Baking soda-1/2 teaspoon
Salt-3/4 teaspoon
Pepper - ½ tsp
Turmeric (for color)-1/2 tsp
Mixed herbs
Dried thyme-    1/2 teaspoon
Dried oregano-1/2 teaspoon
Dried basil-    1 teaspoon
kasoori methi-1 tbsp
Sesame seeds-1tbsp
Cumin seeds-1tsp
Water as per needed
1. Grind the oats in your blender or food processor. Do not over-process. oats should be coarsely ground.
2.Mix all the ingredients together and add enough water to make a firm dough.
3.Knead the dough gently until smooth.Roll out, using a little whole wheat flour to 2 mm. thickness. Cut them into squares or rectangles using a knife.
4.Transfer the crackers to a foil lined baking sheet
5.Bake for 12-15 minutes or until lightly golden brown. They will not crisp up in the oven, but once you remove them and allow them to cool on a rack they will be nice and crisp. . Cool and store in an air-tight container

Tuesday, July 3, 2012

Raw Banana Kootu/Vazhakkai Puli Kootu

This Vazhakkai Kootu is something different from Vazhakkai curry & Podimas. This tangy type of kootu which is made of lentils, plantain and spices. This Raw Banana kootu boil in lentils, tamarind water with jaggerry , sambar powder, add scraped coconut friend in coconut oil . It gives a great taste. You can serve it with Plain rice or accompanied by Mor Kuzhambu /rasam with papad.

Green plantains, peeled and chopped-2
Tuvar dal cooked and mashed well-1 cup
Tamarind –small gooseberry size dissolved in water
Chana dal (bengal gram)- 3 tbsp
Turmeric powder-1/2 tsp
Sambhar Powder- 1 tsp
Rice flour- 1 tsp
Salt-as per taste

To temper:
 Mustard seeds – 1/2 tsp
 Urad dal – 1/2 tsp
 Channa dal – 1/2 tsp
Grated Coconut – 1 tbsp
 Hing – 1/4 tsp
Curry leaves – Few
Coconut oil – 1 tsp 

1.Pressure Cook the dhal and keep it aside.
2.Cut the raw banana into small cubes and allow it to cook with tamarind extract and 3 tbsp of channa dal, sambhar powder, turmeric Powder salt & required water.
3.When the mixture starts to boil add the smashed tuvardhal& small amount of jaggery.
4.Mix the rice flour in little water and add to the kootu to make it a thick consistency and let it boil for sometime
 5.In a separate pan add the oil and Temper the mustard seeds, urad & channa dal , hing and grated coconut. 
6.Roast the coconut well and add all the tempered items to the kootu.
 7.Finally add a tsp of coconut oil for additional flavor. Now the delicious puliita kootu is ready to serve.
  8.Mix with plain rice topped with ghee or serve as an accompaniment.