Monday 11 March 2024

Ivy gourd Masala (கோவைக்காய் கறி)

Ivy gourd (கோவைக்காய்) is normally used to make "ennai vathakkal" (எண்ணெய் வதக்கல்) or "thengai potta poriyal" (தேங்காய் போட்ட கறி). Today, let us try out a new recipe with ground masala.

Ingredients:

Ivy gourd - 250 grams, sliced

Tomato - medium, 1 no, chopped

Onion - medium, 1 no. sliced

Oil - 1 tablespoon

Salt - to taste

Turmeric powder - ¼ teaspoon

Mustard - 1 teaspoon

Split urad/ black gram dhal - 1 teaspoon

Curry leaves - a few

For masala powder:

Channa/ Bengal gram dhal - 1 tablespoon

White thil/ sesame seeds - 1 teaspoon

Dried Kashmiri chili - 1 no

Roasted groundnuts/ peanuts - 3 tablespoons


Method: 
  • Heat 1 teaspoon of oil in a kadai. Add Kashmiri chili and sauté till it turns darker in color. Add in Bengal gram dhal and fry till the dhal turns golden brown in color. Now add sesame seeds and when they start to sputter, switch off the stove. Let the fried ingredients cool down to room temperature. Later grind the fried items along with the roasted groundnuts into a coarse powder. Keep aside.
  • Heat the remaining oil in the kadai. Add mustard seeds, and when they start to sputter, add in split urad dhal. When the dhal turns golden brown, add sliced onion and sauté till the pieces turn light brown in color.
  • Add in the cut vegetable, turmeric powder and half a cup of water. DO NOT add salt at this stage as ivy gourd will take a long time to cook. Cover and cook on low flame till the vegetable is almost cooked.
  • Now add chopped tomato and required salt. Mix well and cook till the water is fully absorbed. Finally add in the masala powder and mix well. Simmer for 2 minutes and switch off the stove. Garnish with curry leaves. Serve hot with rice and rasam/ sambar.

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Saturday 9 March 2024

Jeera/ Cumin Seeds Rasam (ஜீரக ரசம்)

So far, I have shared ten different rasam recipes on my website. Today, I wish to share a traditional rasam recipe with a unique taste. It is soothing and hence, can be used as convalescent food (பத்திய உணவு). Let's start cooking. 

Ingredients:

Tamarind - in the size of a small lemon

Salt - to taste

Oil - 1 teaspoon

Mustard - 1 teaspoon

Jeera or cumin seeds - ½ teaspoon

Jaggery powder - 1 teaspoon (optional)

Asafoetida - a generous pinch*

Curry leaves - a few

For the masala paste:

Ghee - ½ teaspoon

Toor dhal/ red gram - 1 tablespoon

Jeera - 1 teaspoon

Curry leaves - 2 tablespoons

Dried red chili - 1-2 no, adjust to taste

*Traditionally asafoetida is not used for this rasam. However, I prefer using asafoetida.

Method:

  • Soak the tamarind in a cup (200 ml) of warm water for about 30 minutes. Later, squeeze the tamarind and collect the extract in a different bowl. Keep aside.
  • Heat ghee in a kadai and fry red chili, jeera and toor dhal till the dhal turns golden brown in color. Transfer to a bowl and soak in 50 ml of water. Later grind it with curry leaves into a coarse paste.
  • Heat oil in the kadai; add in mustard and cumin seeds. When the seeds start to sputter, reduce the fire and gently pour tamarind extract. Add in salt and asafoetida. Mix well and bring it boil. Reduce the fire and cook for two minutes.
  • Dissolve the paste in a cup of water and add the masala mixture to the kadai. At this stage, you may add half a cup of water if needed. Add in jaggery powder and simmer till the rasam froths up. Switch off the fire and garnish with curry leaves. Serve hot with rice and poriyal or kootu.

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Wednesday 6 March 2024

Ridge Gourd Curry (பீர்க்கங்காய் கறி)

Ridge gourd has slightly sweetish taste and is used to make poriyal, kootu and chutney in traditional cooking. It is rich in dietary fiber, vitamins (C, thiamine and riboflavin) and minerals (zinc, iron and magnesium). Today I wish to share a Karnataka style ridge gourd curry that can be served with both rice and chapati. 

Ingredients:

Ridge gourd - medium sized, 2 no

Oil - 2 teaspoons

Mustard seeds - 1 teaspoon

Turmeric powder - ½ teaspoon

Curry leaves - a few

Salt - to taste

For the masala:

Kashmiri chili - 2 -3 no, adjust to taste

Whole urad dhal - 1 tablespoon

White sesame seeds or thil - ½ tablespoon

Asafoetida - a generous pinch

Tamarind - a small piece

Coconut - grated, 3 tablespoons


Method: 
  • Wash the ridge gourds and cut off the edges. Lightly scrape the skin; slit the gourds vertically and slice them. Keep aside.
  • Heat 1 teaspoon of oil in a kadai. Add in Kashmiri chilies and fry till they turn darker. Add in urad dhal and fry till dhal turns golden brown in color. Now add  sesame seeds and switch off the stove as they start to sputter. Allow the contents to cool. Later grind the fried ingredients with tamarind, asafoetida and coconut into a coarse powder using the mixer-grinder. DO NOT add water while grinding.
  • Heat the remaining oil in the kadai, add mustard seeds and when they start to sputter add in the cut vegetable, turmeric powder and required salt. Cover and cook on medium flame for 3 minutes. Remove the lid and cook till the vegetable is done. DO NOT add water as the gourd oozes out water while cooking. When the water is fully absorbed, add in the masala and mix well. Simmer for 2 minutes and remove from the fire. Garnish with curry leaves and serve hot with rice and dhal or roti/chapati.

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Wednesday 28 February 2024

Foxtail Millet Idly/Dosa (தினை இட்லி/தோசை)

Foxtail millet (தினை) is a small millet that is rich in protein, dietary fiber, calcium and iron. I have already shared several foxtail millet recipes with you. We can also use this millet to make the usual breakfast items such as idly or dosa, which can be as tasty as the regular idly or dosa. Let us proceed with the recipe.

Ingredients for the batter:

Foxtail millet - 2 teacups

Idly rice - 1 teacup

Whole urad dhal - ¾ teacup

Fenugreek seeds - ¾ tablespoon

Salt - to taste

Oil - for making dosa and for smearing idly moulds


Method: 

How to prepare the batter: Wash and soak idly rice and foxtail millet separately. You may have to wash the millet several times till the water runs clear. Wash and soak urad dhal and fenugreek seeds together. Let all the ingredients soak for 4-5 hours. Drain the water and grind urad dhal and fenugreek seeds using a wet grinder or a mixer-grinder into a spongy mass. Transfer to a large vessel. Now grind the soaked idly rice and foxtail millet into a smooth paste. This way you can make both idly and dosa with the same batter. However, if you want to make only idly you can remove the rice and millet paste when the consistency is slightly coarse. Alternatively if you want to make only dosa, you can grind the paste to a very fine consistency. After grinding to the desired consistency, transfer the rice-millet paste to the same vessel on top of the urad dhal paste. Add required salt and mix both the pastes very well. Cover and allow it to ferment for 8 hours. 

Note: Use a larger container to hold the batter overnight, as the batter will rise when fermented.

How to prepare idlies: Mix the batter well before using. Smear the idly moulds with oil. Pour batter up to the brim in each mould. Pour 300 ml of water in a pressure cooker or rice cooker. Steam the idlies for 5-7 minutes. Once the idlies are cooked, the steam will smell of idly flavor. Switch off the stove and remove the idly mould. Allow the idlies to cool for a minute or two. Remove the idlies from the mould using a knife or flat spoon, and transfer to a hot case. Serve hot with chutney and sambar.

Note: You may test if the idlies are cooked by using a wooden tooth pick. Wet the tooth pick and drive it through the idly in the mould. If the idly is cooked, the tooth pick will come out smoothly with no batter sticking on it.

How to prepare dosas: Mix the batter well before using. Add water, if required, to make a smooth batter with pouring consistency. Heat the tava on medium flame. Once ready, spread the batter evenly on the tava. You may make the dosa slightly thick or thin and crisp. Add oil around the dosa and allow it to cook for a minute. When cooked, bubbles appear on the surface of a thick dosa. If you are spreading the batter thin, wait for the dosa to become golden brown. Turn the dosa over and cook for short while. Remove from the tava and serve hot with chutney and sambar.

Note: You may refrigerate the batter and use it make idlies and dosas as needed. Idlies are preferably made on the first two days. Beyond two days the batter may start to sour and idlies will not taste good.

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Monday 26 February 2024

Onion Puff

Air fryer is a very versatile appliance for making snacks with lesser quantity of oil when compared to deep or shallow frying. Moreover, air fryer, microwave oven and cook-top can all be complementary in dally cooking and help save cooking time. This onion puff is an easy-to-make snack that children would simply enjoy. Now, let us make onion puff using an air fryer.  

Ingredients: 

For the covering:

All purpose flour or maida - 100 ml measure

Rava or semolina - ½ teaspoon

Oil - 2 tablespoons

Baking powder - ¼ teaspoon 

Baking soda - ¼ teaspoon 

Curds - 50 ml measure

Salt - ¼ teaspoon

Sugar - ½ teaspoon

For the stuffing:

Onion - 1 no, finely chopped

Mixed herbs - ½ teaspoon

Chili flakes - ½ teaspoon

Mozzarella cheese - grated, 1 tablespoon

Oil - 2 teaspoons

Salt - to taste

Oil - for brushing


Method:

How to make the covering: Mix all purpose flour, semolina, baking powder and baking soda in a bowl thoroughly. In another bowl, add in curds, oil, salt and sugar. Mix very well. Now add the flour mixture and blend together to form a soft dough. Divide into two parts.

How to make the filling: Combine onion with 2 teaspoons of oil in a microwave safe bowl and cook at micro-high for 1 minute. Add in herbs, salt and chili flakes and cook at micro-high for 2 more minutes. Now add cheese and mix well. Allow the mixture to cool and divide it into two parts.

How to make the puff: Dust the working surface with flour and flatten one part of the dough into a 6" circle. Place one part of the filling in the center. Fold the edges over the filling and pinch together. Repeat the process with the second part. Brush with oil and bake in an air fryer at 200℃ for 10-12 minutes. Serve hot with tomato ketch up.

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