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Archive for the ‘Arusuvai’ Category

Akki rotti or rice flour rotti and Ragi rotti are very popular and heatlhy breakfast dishes in Karnataka. The preparation method is the same for both. Very time consuming so prepare on a Sunday morning till you perfect it.  I prepared these for breakfast today.

I have served with coconut chutney and peas paneer gravy to a get a balanced meal.

Ingredients:

  1. Rice flour/ Ragi flour – 2 cups
  2. Water – 3 cups
  3. Coconut oil – 1 teaspoon
  4. Chopped onion   – 3 table spoon (optional)
  5. Grated coconut   – 3 tablespoon (optional)
  6. Green chili  – 2 finely chopped
  7. Coriander leaves – 2 teaspoons finely chopped
  8. Curry leaves – 2 teaspoons finely chopped
  9. Ginger – 1 teaspoon finely chopped
  10. Salt        – 1 teaspoon
  11. Perungayam   – ½ teaspoon
  12. Banana leaf –  4 to 5 (10 inch square pieces)

Method:

  • In a heavy bottomed pan bring 3 cups water to boil. Lower the flame. Add salt and ½ teaspoon oil and slowly fold in the flour. Mix well to a smooth ball and take off the stove. Cover and leave to cool.
  • Once the dough is cool add chopped onion, grated coconut, chopped coriander, curry leaves, ginger, green chili and Perungayam. Mix well and divide into orange sized balls.
  • Wash and wipe the banana leaf and grease with a little coconut oil and spread the dough into 3 mm thin rounds.
  • Heat tawa on high flame and invert the prepared roti along with the banana leaf. Remove the leaf carefully.

Cook the rotti on a medium flame on both sides till brown dots appear. Serve hot with coconut chutney and any gravy of your choice.

 

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Coconut chutney:

Ingredients:

  1. Grated coconut – 1 cup
  2. Green chili – 2
  3. Curry leaves       – 5 leaves
  4. Goose berry – 1 (seeded)
  5. Channa dal – 1 table spoon
  6. Perungayam – a small piece
  7. Red chili – 2
  8. Til oil – 1 teaspoon
  9. Salt – ½ teaspoon

For seasoning:

  1. Til oil – 1 teaspoon
  2. Mustards seeds  – 1 teaspoon
  3. Urad dal             – 1 teaspoon

Method:

  • Heat 1 teaspoon oil and fry channa dal perungayam and red chili  till golden brown.
  • Add all other ingredients and grind to a paste adding till water.
  • Season with mustard and urad dal fried in 1 teaspoon oil.

Paneer and peas in Tomato gravy.

Ingredients:

  1. Tomato – 3 cut into chunks and pureed
  2. Peas – 1 cup
  3. Paneer – ½ cup (cubed)
  4. Ghee – 2 teaspoons
  5. Coriander powder – 1 teaspoon
  6. Cumin powder – ½ teaspoon
  7. Kasuri methi – 1 table spoon
  8. Garam masala powder – ½ teaspoon
  9. Thick curd (beaten) – 1 tablespoon
  10. Turmeric powder -1/2 teaspoon
  11. Perungayam                – ¼ teaspoon
  12. Salt – ¾ teaspoon

Method:

  • Cut tomatoes into big chunks sauté for a few minutes and grind to a puree. You can also leave the tomatoes in hot water and remove skin and grind to a puree.
  • Heat ghee in a kadai add peas and paneer and sauté on low flame. Add turmeric powder and perungayam.
  • Add the tomato puree, salt and ½ cup water cover and cook for 5 minutes on a low flame.
  • Add all other ingredients and mix well. Cover and cook for 5 more minutes on low flame.

This gravy is a low  fat version of Paneer mutter. Can be served with Chapathis and ghee rice as well.Image may contain: food and indoor

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Thavalai Adai is a variation of adai. It is steamed in a vengala paanai or handi instead of tawa.

This dish must be prepared leisurely and served hot.

 

Ingredients

  • Boiled Rice : 3 cups
  • Toordal       : 1 cup
  • Channa dal : 1 cup
  • Urad dal      : 1 cup
  • Coconut      : 1/2 cup ( grated)
  • Red chillies : 4 nos
  • Curry leaves : 2 twigs
  • Oil                 : 2 table spoons
  • Salt to taste

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Method

  1. Wash and soak boiled rice for 1 hour. Wash and soak the dals separately.
  2. Coarsely grind boiled rice, add the dals, red chillies and grind to a coarse and thick batter.
  3. Add salt, coconut and roughly chopped curry leaves and mix well.
  4. Heat a vengala paanai ( Bronze pot) on medium flame and spread 2 teaspoons oil.
  5. Spread two table spoons of batter into thick adai and make a hole in center.
  6. Cover the paanai with a shallow bowl filled with one glass of water.
  7. Cook over low flame for 3 to 4 minutes. Once vapour rises from the bowl the adai will be cooked well.
  8. Remove carefully with a spoon. Prepare all the adais in the same way.
  9. Serve hot with Avial, Pulikaichal or vethal kuzhambu.

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Some of the visitors wanted the recipe for simple bitter gourd curry. I prepare this curryatleast twice in a month.

Ingredients

  • Bitter gourd (Karela or Pavakkai) – 1/2 kg
  • Oil – 2 tbs
  • Grated Coconut – 3 tbs
  • Tamarind – lemon sized ball
  • Mustard seeds – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Chili powder – 1/2 tsp
  • Salt – to taste
  • 2 teaspoons sugar and 1/2 tsp salt for marinating*.

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Method

  1. Cut the bitter gourd into half lengthwise. Remove the seeds and cut into thin slices.
  2. Add 2 tsp sugar and 1/2 tsp salt and leave to marinate for 1/2 hour. Squeeze the slices well to remove bitterness.
  3. Soak tamarind in warm water and extract around 2 tablespoons of thick pulp.
  4. Heat oil in a pan, add mustard seeds. When it crackles add the bitter gourd slices.
  5. Add turmeric, salt and saute well. Saute on medium flame for 5 minutes. Add the tamarind pulp and cook for some time till the juice dries up.
  6. Saute on a low flame till the slices are golden.Add chili powder and  grated coconut and saute for  2 more  minutes.
  7. Transfer to a serving bowl and serve as a side dish with rice or chapathi.

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*Marinating is optional.

Bitter gourd can also be prepared as pavakkai pitlai, Kuzhambu etc.

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Potato podimas is usually prepared on festival days. It can be prepared quickly with just a teaspoon of oil.

Ingredients

  • Potatoes – 1/2 kg
  • Oil – 1 tsp
  • Coconut – 2 tbs grated
  • Curry leaves – 1 twig
  • Coriander leaves – 1 tbs chopped
  • Green chili – 1no
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Cashew – 4 to 5 chopped ( Optional)
  • Lemon juice – 1 tbs ( optional)
  • Salt – to taste

 

Method

  1. Wash and pressure cook the potatoes. Peel the cooked potatoes and mash well.
  2. Heat oil in a kadai, add mustard seeds. When it crackles add urad dal and cashew.
  3. Saute till golden. Add chopped curry leaves and green chili.
  4. Saute for a minute and add the mashed potatoes. Mix well.
  5. Add salt and coconut and mix well.Take off the heat.
  6. Add lemon juice and mix well.( Optional)
  7. Decorate with chopped coriander leaves.

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Bharathy, of the funny comments in purely colloquial tamizh fame, sent along a box of stuff I love to munch on most as a part of the Arusuvai Friendship Chain – dry fruits. 🙂

Arusuvai is a chain where one passes on a surprise ingredient to friends who need to cook something with the ingredient and continue the chain by passing on “surprise ingredients” to more friends. Read the whole story here.

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I love dry fruits – I can declare my undying love for them at any place, any time. Each day has to either start or end with a small helping of nuts or I feel like there’s a screw missing. So you can my reaction when I opened the package Bharathy sent along to see this.

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I took the liberty of assuming that only Almonds and Raisins were the “surprise ingredients” (The rest were eaten straight out of the box) and prepared Badam Halwa.

My Mama and Manni had gifted me a set of two beautiful Corelware bowls which I inaugurated with two of my favourite desserts – Badam Halwa and Fudgy Brownie.

Badam Halwa
Badam Halwa

Fudgy Brownies
Fudgy Brownie Cake

Badam Halwa
Ingredients

  • Badam/ Almonds – 1 cup
  • Cashew – 1 cup
  • Sugar – 1 cup *
  • Cardamom – 4 nos
  • Ghee – 1 tablespoon
  • Dry grapes – 1 tablespoon

Method

  1. Soak the Badam/ Almonds and Cashew in hot water. Peel the skin of Badam. After 1/2 an hour grind to a fine paste.
  2. Take the ground paste in a MW safe bowl, add sugar, cardamom powder and 2 teaspoon ghee.
  3. Mix well and MW high for 6 to 8 minute, stirring twice in between.
  4. Fry the dry grapes in 1 teaspoon ghee and decorate the halwa.

*You can increase the quantity of sugar as per your taste.

I am passing on surprise ingredients to Nags at For the cook in me and Raaga at The Singing Chef.

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Asha has tagged me to display my fridge. A few points before we an look at the much awaited exhibit:

  1. I din’t clean it before the snap. Period. This is how it looks on a regular day.
  2. I don’t think its “very clean” or organized – its an average regular fridge that I am very happy with.
  3. I thank god that there’s only a “Show me your fridge” meme, and not a “Show me your wardrobe” or “Show me the table near your wardrobe” meme. I might need to pay a to and fro ticket for a certain somebody from Bangalore if I ever needed to display my wardrobe.
  4. I never ever thought I’d combine two posts in one like this :O . I blame this squarely on the Asha effect.

Freezer
My Freezer with Coconuts that are yet to be grated. In a bout of laziness I just put them in boxes. Chill tray with Milk.

Main Racks
Main Racks – Top – Leftovers, Middle – Milk, Pickles, Preserves and hidden blocks of Chocolate, Bottom – The indispensable store of Curds, Roti Dough, Badam Halwa. Usually Dosa Batter or other wet batters also occupy this shelf.

Vegetable Tray
Vegetable Rack. Tomatoes and Coriander are always stored separately. Supply of Avakkai from Bangalore

Side Racks
Side Racks – Syrups, Pickles, Ghee, Honey, Flavourings, Yeast (hopefully still alive), Cheese, Ginger, Green Chilly

And now I tag:

Siri of Siri’s Corner

Bharathy of Spicy Chilly

Srivalli of Cooking for all seasons

…to display their fridge

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