Archive for coriander leaves

Kadamba Recipes I

Posted in Kadamba Recipes with tags , , , , , , , , , , , , , , , , , , , , , , , on March 10, 2013 by icareufriend

Under this topic I am going to discuss various dishes that I did not so far. Maximum care is taken not to repeat an item already discussed. In case there is any omission, readers may ignore that.

KOSambari, KOSumbari, KOSumalli or KOSamali are different names by which the item is called but all the names indicate the following preparations which are used for festivals, marriage feast and other feasts. This is a healthy side dish. It can be eaten as it is or taken with capAtti.

Carrot/Beet root KOSumalli

Ingredients 

 

Fresh carrot/beetroot

Lemon (small)

Table Salt

Coriander leaves

Green chilli (Long)

Mustard seeds

Asafoetida

Refined oil (for seasoning)

 

250gms

1

to taste

2 tbs

1

1 tsp

2 pinches

1 tsp

 

Method

Wash the carrot or beet root well and remove the skin. Grate them and place a medium bowl. Cut lemon and extract its juice over a pinch of salt (to prevent it turning bitter). Remove seeds. Mix the lemon juice to the grated carrot/beetroot and add salt to taste. Mix. Cut green chilli finely. Heat oil in a pan and add mustard seeds. After they splutter, add the finely cut chilli pieces and sauté for a minute. Remove from fire and mix asafoetida. Add this to the grated carrot/beetroot in the bowl. Mix well. Garnish with finely chopped coriander leaves. If you add thick curd (not very sour) and mix, this becomes carrot/beetroot paccaDi in which case you should avoid adding lemon juice and asafoetida. Do not commit the mistake of adding grated coconut or any other ingredient as some people do as it will spoil the taste!

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

              Carrot KOSumalli                          Beet root KOSumalli

 KaDalaipparuppu (CanA dAl/Bengal Gram) KOSumalli

Ingredients 

 

CanA dAl (Split Bengal gram)

Sugar

Grated coconut

 

100 gms

2 tbs

4 tbs

 

Method 

Wash the dAl and pressure cook it or boil it in water. Drain out and add sugar to the hot canA dAl after placing it in a bowl. The sugar will melt and mix in the heat. Mix. Add grated coconut and mix.

PAsipparuppu (MUng dAl/Green gram) KOSumalli

Ingredients

This is also called MAngAi paruppu and is generally prepared for SrI rAma navami. Some people add grated carrot or cumber which are optional. But in that case you must add either carrot or cumber but not both. Similarly, some people add coconut in to small pieces or after grating. This is one’s choice. I do not like addition of cucumber as it causes frequent belching with its typical raw smell. In case you do not get green mango, you may use lemon juice or citric acid crystals 

 

PAsipparuppu (Split green gram/MUng dAl)

Grated Carrot/Cucumber dices (Optional)

Green Mango (small) cut into dices

Mustard seeds

Green chillies cut finely

Coriander leaves (chopped)

Table salt

Asafoetida

Lemon (small) if mango unavailable

Refined oil

 

 

150 gms

2 tbs

2 tbs

1 tsp

1 tbs

1½ tbs

to taste

2 pinches

1

to season

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

MUng dAl KOSumalli with mango      MUng dAl KOSumalli with carrot

Method 

Soak the dAl in plain water for 30-45 minutes after washing. Drain out the water and place it in a bowl. Add to this finely cut green mango pieces after peeling its skin and mix. In case you do not get mango, extract lemon juice over a pinch of salt and add. Add salt to taste. Mix. You can add carrot/cucumber if you so desire as these are optional but I do not add these. Add grated coconut and mix since finely cut coconut may not give nice taste. Heat oil in a pan, add mustard seeds to splutter and add finely cut green chillies. Remove from fire and Mix asafoetida. Add these to the dAl in the bowl and mix. Garnish with finely chopped coriander leaves.

 (To continue)

Bread and Buns V

Posted in Bread and Buns with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on February 16, 2013 by icareufriend

(Contd. from previous posting) 

You can be creative in serving the pAv pieces with bhAji which can be garnished with sprouts of green gram, peas, farSAn*, spices, raw onion, tomato pieces, chopped coriander, a little date syrup etc etc. They call this miSAl pAv in Maharashtra.

MiSAl PAv FarSAn

                    MiSAl PAv                                          FarSAn

*FarSAn is is a mixture of chivDA ( south Indian Mixture/chanAchur) prepared from roasted pressed rice, pApDi (prepared from grAm dAl flour and salt with a little ajwain or bishop weeds paste fried in oil like flat cookies), ghATiA, potato chips, corn flakes, bhujia, peanuts, roasted moth beans, dried fruits and spices. It is famous in Gujarat and Rajasthan. It is readily available also. It can be taken with pAv (plain or roasted) or without it with tea/coffee or finely chopped onion and tomato pieces -fried green chilli pieces- lime juice, with bhEl pUri/pApDi chAt etc. 

Bhurji pAv is also served where the pAv is served with egg scramble. 

Bhurji PAv VaDA PAv

                    Bhurji PAv                                       VaDA PAv

WaDA pAv is also famous in Mahrashtra where vaDA is prepared as follows: 

Mix 2 cups of Bengal grAm flour with a little water after sieving with 1 tsp salt and make a thick, smooth paste. Keep aside. Make garlic paste from 2 cloves, ginger paste from ¼ inch ginger piece and mix together with 3 green chillies to make all these into smooth paste again. Mix this paste with previously pressure cooked, peeled and mashed potatoes (6 to 8). Add 1½ salt or just the quantity needed after tasting, so as not to make the vaDa very salty, as you had already added salt to the flour paste! Heat a kaDAi and add 2 tbs oil. Add mustard seeds to splutter and then add curry leaves as well as turmeric powder. Sauté for a minute.Add to this the above potato mix and sauté for 5 minutes. Divide this equally into balls of required quantity. Dipping each ball into the gram flour paste after flattening slightly, fry them deep in hot oil under medium flame like crispy bajji (called vaDA in MahArAshtrA).  Drain excess oil through a paper towel or strainer. Slit the pAv vertically into two partly as not to separate and place the vaDA inside before serving hot after spreading one tsp chutney on one portion inside. 

Chutneys: The vaDA pAv is taken with one of these chutneys after rspreading spoonful of any of these inside the slit pAV before placing the vaDA over it. 

Tamarind Chutney: Take 150 gms of seedless tamarind, 50 gms of seedless dates and 100 gms of jaggery and add 1½ cups of water. Cook these on a sauce pan simmering the flame till the contents become soft. Put off the flame and after the contents cool, blend the mixture into thick smooth sauce. Pour this into the sauce pan again. Add to this powdered and roasted cumin/fennel seeds (½ tsp each), ½ tsp salt and ¼ tsp red chilli powder. Add a little water and boil to make the sauce thicker before putting off the flame. Cool and chill before serving. 

Mint-Coriander Chutney: Take 150 gms of fresh mint leaves and 150 gms of coriander leaves, clean and blend them with fresh garlic cloves (3), ginger (¼ inch) and 2 thin, long green chillies with salt to taste, 1 tsp sugar and 2 tsp lime juice into smooth paste and a little water to bring it to sauce form. Chill and serve. 

Garlic-Groundnut Chutney (LaSUN cum ShEngdAnA Chutney): Take ½ cup of shredded coconut and 50 gms white sesame seeds. Roast each separately for 2 minutes or till a fine smell comes out. Blend these with 10 cloves of garlic, 2 dry red chillies (or green chillies) and salt to taste into a smooth paste. Add to these previously roasted and coarsely ground ground nuts and Mix well. Chill and serve. 

PAv BhAji Masala 

This is readily available in every shop. However, homemade is always better than the one available in the shop as you can make it according to your preference and taste. Here is the recipe:                                                                                                       

Ingredients 

 

Red chillies

Turmeric powder

Dry mango powder 

Star anise

Fennel seeds (Saunf)

Garam maSalA powder  

Asafoetida

 

25 gms

½ tsp

1 tsp

2 (Amchur)

15 gms

1½ tsp *(See below)

½ tsp

 

Method 

Gently roast all the above under medium flame for 2 minutes except turmeric, mango, garam maSAlA powders, cardamom and asafoetida till they release a fine aroma. Do not char. Blend all and the remaining items in a blender to a fine powder. Store in an airtight containerin a cool place. Lasts for 3 to 4 months. 

Garam maSAlA powder 

This is used also for curries, Alu dAm and various gravies etc that are used for chapAttis and pUris.   

Ingredients

Fennel seeds

Khus Khus           

Blackstone(Sea Lichen)

Cinnamon bark

Cloves

Cardamom pods

Mace (JAti patri)

Bay leaves (tEj pattA)       

Coriander seeds

Cumin seeds

Black Cumin Seeds

ShAh jeera

Black pepper 

dagaDpUl (Star anise)

nAg kESar

Dry red chilly

 

 

100 gms

100 gms (Poppy seeds) 

100 gms (KaDal PAsi)

25 gms

10 gms

10 gms

50 gms

15

25 gms

25 gms

25 gms (Kalaunji/caraway seeds)

10 gms

25 gms

25 gms

25 gms (Cassia buds/tadinangu)

100 gms

 

Method

Heat a kaDAi (wok) under medium flame and roast each ingredient separately for 2 to 3 minutes or till you get a fine aroma but do not char. Take out and cool. Remove the cardamom seeds from the pods and mix with other ingredients and throw the skin. Blend all to fine powder and sieve. Store in an airtight jar in a cool place. Lasts for about 1 year if stored in an air tight jar in a cool place.

 

(To conclude)

Bread and Buns IV

Posted in Bread and Buns with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on February 8, 2013 by icareufriend

(Contd. from previous posting)

PAv BhAji

PAv means quarter. In West Bengal the quarter pound loaf of bread is known as pAv rOTi! Since the soft bread (bun) used for this is more or less of quarter pound, the name would have been coined. BhAji is a mixed Vegetable curry to be used to eat the pAv! Besides bhAji, you can also use them as starters along with your soups; they make great breakfast bread with some butter and jam. If you ask for the pAv in any bakery, they can supply you four pieces of PAv in one packet. In Maharashtra this is very famous as vaDA pAv, miSAl pAv, or bhurji pAv   and is called lADi pAv (6 pieces in one packet). If you want to make this at home, here is the procedure.

Making PAv:

Ingredients 

  

All purpose flour (MaidA)

Dry active yeast

Fresh Milk at room temp.

Fresh egg at room temp.

Fresh butter at room temp.

Caster sugar

Table salt

 

  

5½ cups

2¼ tsp

1¼ cups

1 (optional)

3 tbs

2 tbs

¾ tsp

Method 

If you get bread flour, then you may use that in place of MaidA and in that case you need just 3 cups only. Sieve the flour to remove lumps and impurities, if any. Warm the milk to lukewarm and add butter to melt. Keep aside. Mix the yeast with lukewarm water and sugar. Stir and keep aside till it becomes frothy. Add the salt and milk cum butter to the yeast solution and stir well. Add the flour evenly to this. Once the consistency is ready to knead stop adding the flour. Knead the mixture into soft and stiff dough till it does not stick to your fingers. Add a little refined oil, mix well and punch the dough well strongly to enable the gluten to develop in the dough. Occasionally, using force drop the dough on the plate surface as if hitting with it and punch till it becomes elastic and soft. Grease a vessel with a little oil and place the dough in it covering with a wet cloth so that it does not dry. Keep it in a humid and warm place till it doubles. Take out after it doubles (say in about 45 to 60 minutes) and knead once again and keep it covered for another 30 minutes.  Divide the dough into 12 equal balls. Flatten each lightly in your palm into a small square turning it hemispherical on top. Place them on a baking tray leaving between each about 1½ inch space on all sides. Keep aside again to double. After doubling they will have good round shape on top and also they will touch each other on the sides now. Pre heat the oven to 350˚F (175˚C) for about 30 minutes or till it becomes golden brown. Cool them before using.  

PAv from Bakery Home made PAv

               PAv from Bakery                               Home made PAv

Note

1. Instead of using only maidA, you can mix wheat flour (35%) and make this as done by some people. But this may not be as softer as the one prepared with complete maidA. 

2. In order to get soft pAv, never go on adding more flour except a little less for the dough of capAtti. The water content must be more in it but the dough must absorb and double to become thicker. 

3. Unless the yeast is fresh and active the pAv (as well as bread and bun) cannot be softer. To test this, mix a little of it in luke warm water with some sugar. The mixture must become frothy. 

Preparing BhAji: 

Ingredients 

  

Sharp long green chilli

Garlic cloves

Butter

Refined oil

Cumin seeds

Finely chopped onions

Chopped Capsicum

Finely chopped tomatoes

Fresh green peas

Potato (Big)

Carrot dices

Simla Chilli chopped

Cauliflower florets

Coriander leaves

PAv BhAji MaSAlA

Red chilli powder

Table salt

PAv (Soft and fresh)

 

  

6

8

100 gms

2 tbs

1tsp

¾ cup

½ cup

1½ cup

1½ cup

2

¾ cup

½ cup

2 cup

2 tbs

2 tbs

2 tsp

To taste

8 pieces

Method 

Wash the green chillies, remove the stocks, cut into big pieces and grind in a mixie with garlic cloves, adding a little water into smooth paste. Keep aside. If you prefer, you can replace green chillies with red chillies. 

Pressure cook carrot, cauliflower, green peas and potatoes after washing till two whistles. Mash the peas gently and keep aside. Peel the potatoes and mash medium and keep aside. Heat a little oil in a kaDAi (wok) and add cumin seeds. When they crackle, add the chilli garlic paste and sauté for 1 or 2 minutes simmering the flame. Add onion and sauté for another 3 to 4 minutes or till it becomes a slightly pinkish brown, stirring simultaneously. Add capsicum along with Simla chilli and sauté for a minute. Now add the tomatoes and again sauté for 5 minutes. Using a potato masher, mash the contents well. Add the salt now along with the pAv bhAji maSAlA, chilli powder, carrot, cauliflower, mashed green peas, potatoes and ½ cup of water. Cook for 3 to 5 minutes, simultaneously mashing. Add the coriander after chopping it finely, mix well and cook for 2 minutes. Put off the flame and keep aside. 

Take each pAv, slit vertically on the sides and keep aside. Heat a large pan on medium flame, add 2 tsp butter and roast the slit pAv both sides till they become crisp and light brown. You may use a little more butter if needed. 

Take a plate, place 4 pieces of roasted slit pAv on it, a ladleful of hot bhAji beside the pAv pieces, a piece of lemon and 1 roasted pApaD. Place 1 tsp butter on the bhAji and garnish with finely chopped coriander leaves. Serve hot this way and the remaining pieces also on three more plates. (PAv can be taken plain with bhAji without roasting also)

BhAji PAv BhAji

                      BhAji                                            PAv BhAji

(To Conclude)

Miscellaneous Specials III

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 1, 2012 by icareufriend

 

(Contd. from previous posting)

In this session we will discuss some special items that are also loved by many. BAdAm khIr (KhIr means pAyaSam) is one such item. If prepared properly, it is very tasty but many do not know how to prepare especially in marriage when they serve. It will be so thin like water without any taste except the smell of bAdAm flavour. You have to search milk in it! There are people who add cardamom, pachchai kalpUram or other essences to mar the original flavour of almonds!! Let us see how we need to prepare this.

BAdAm KhIr

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

BAdAm (Almond)

Milk

Sugar

Saffron Strands

PistA

*Charuli or SAraipparuppu

 

12 pcs

1 litre

½ cup

a few

1 tbs

1 tbs

 

Method

*Charulipparuppu or Saraipparuppu as it is known in Thamizh, CharOli or ChirOnji in Hindi (Botanical name: ‘Buchanania Lanzan) is used in scented areca nuts, pAyaSams or in cakes, after fried in ghI. If pAyaSam is made from its paste adding milk, you should not take more as you feel giddy if consume more. For garnishing there is no problem.

Soak the bAdAm nuts in piping hot water for ½ an hour with closed lid. Peel the skin thereafter and grind the nuts into a slight coarse paste but not nicely. Now take milk in a thick bottomed vessel and add the almond paste. Heat it to boil and keep stirring constantly. When it starts thickening, add sugar gradually and stir. Never add sugar all at a time to milk when it is boiling or hot as it will curdle the milk.

BAdAm KhIr

Remove after the contents become thick and the entire sugar is dissolved. Now take a little milk separately and dissolve in it the saffron strands and add to the bAdAm khIr. Fry the piStA in ghI after breaking it into small pieces along with Charulipparuppu. Serve when chilled.

Green Mango PannA

Let summer arrive, all the north Indians prefer to drink this. This is also a delicious drink prepared from green mango. The preparation is very simple.

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Green Mango (Firm and raw)

Sugar

Water

Rock Salt/Common Salt

Pepper cum cumin powder or JaljIrA

 

3 medium

1 cup

4 cups

1 tsp

1 tsp

 

Method

The mango for this to be not too sour or too bland but moderate. Wash and clean the mangoes and boil them in water till the green skin turn yellowish green. Put off the fire and allow to cool. Peel off the skin and collect the flesh only by squeezing manually. Place this in a blender, add sugar, salt and the jaljIrA powder. (Rock salt can replace the plain salt and pepper cumin powder can be used for jaljIrA if you like). Blend moderately so that the pulp bits are visible. Serve when chilled. Never add ice to any juice as it will dilute it and mar its original taste. Just chill.

Mango, Pulp and PannA

PAnakam

This a special item generally made on Ramanavami, New Year Day, navarAtri as well as on the day of Sumangali PrArtanai. It is very simple to make and digestive.

PAnakam

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Jaggery (Gur)

Water

Dry ginger (SUnT) powder

Lemon juice

Cardamom powder

 

½ cup

1 ½ cups

½ tsp

½  tsp

½ tsp

 

Method

Break jiggery into small pieces, put them in water and keep it aside for 10 to 15 minutes to dissolve.  Stir well and strain to remove the impurities. Add other ingredients and mix well. Serve as it is or chilled.

nIr mOre

Along with PAnakam, this is also prepared and especially in summer to quench the thirst. The water content should be more in the butter milk as otherwise it will not be tasty.

nIr mOre

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Butter milk (sour)

Water

Ginger  

Green chilli

Coriander leaves

Curry leaves

Fresh mint leaves (optional)

Asafoetida powder

Mustard seeds

Refined oil

 

½ cup

3 cups

A small pc

1 (long)

2 tbs

10

5 to 6

¼ tsp

1 tsp

a little

 

Method

Wash the coriander leaves (and mint leaves if included). Cut the green chilli with ginger and add. Grind these into fine paste. Add water to the butter milk with salt, asafoetida powder and lemon juice. Add the above paste to this and mix well. Season it with curry leaves and mustard after shredding curry leaves into small pieces. Serve when chilled. If need be, you can add a little cumin  and pepper powders too.

(To conclude)

Miscellaneous Snacks IX

Posted in Miscellaneous Snacks with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on June 8, 2011 by icareufriend

 

(Contd. from previous posting)

 

DOkLA and KhANDvi, the two Gujarati dishes are liked by many. What is termed as KhamaN is called by us DOkLA. Today, I will be discussing these two. Though, there are various recipes, I modified the list of ingredients and their quantities to suit our tastes. Since I wanted the readers to understand very clearly how KhanDvi batter is spread and rolled, I used part of the video available under http://www.youtube.com/watch?v=3nTRfXL2oGI instead of making a fresh video. I owe my sincere thanks to the people who uploaded this.   

 

 KhamaN  

 

To serve: 3 Preparation time: 30 minutes   Shelf life: Nil  

 

Ingredients 

 

 

For KhamaN

 

Bengal gram dAl (Chana)

Black gram dAl (urad)  

Curd(Not very sour)

Bengal gram dAl flour (BESan)

Salt

Turmeric Powder

Asafoetida

Green Chilli (Long)

Refined oil

Lime Juice

Baking Soda

 

Seasoning

 

Mustard seeds

Asafoetida

Green chillies (Long)

Sugar

Coriander leaves (chopped)

Grated coconut (fresh)

Refined oil

 

 

 

½ cup

½ tbs

2 tbs

½ tbs

To taste

¼ tsp

¼ tsp

5 to 6

1 tbs

¼ tsp

¼ tsp

 

 

 

1 tsp

¼ tsp

2

½ tsp

4 tbs

4 tbs

1 tbs

 

 

Method

 

Clean, wash and soak the dAls for overnight. Drain the excess water and grind in a mixie with curd into a coarse mixture. If need be add a little water. Remove this and add Bengal gram dAl flour, salt, turmeric powder and asafoetida. Ensure that the batter should be not very loose or very thick. It should be in the consistency of aDai batter. Mix well and keep 4 to 6 hours as to prepare KhamaN in the evening. Just before preparing KhamaN, add to this batter green chilli after grinding it into paste, 1 tbs refined oil and the lime juice. Grease a shallow steel plate and keep aside. Add the baking soda or if you do not like it, Eno fruit salt in its place or just plain soda a little. The batter will rise when you mix. Immediately pour, on the plate and steam cook for 7 to 10 minutes. When it is cooked, remove. To test if it is cooked well, pass a sharp needle and no batter should stick to it when removed. Cut into required pieces in square or diamond shape. 

 

Now, season mustard in oil and after it splutters, add green chillies cut into small pieces with other ingredients except the coriander leaves and grated coconut. Add a little water to the seasoning and pour over all the KhamaN pieces equally. Garnish with coconut and chopped coriander leaves and serve hot. If you take when it is cooled, it will become too stiff. It goes well with some hot sauces or chutneys. It is nothing but our iDli made of Bengal gram dAl!

 

      KhamaN (Before seasoning)         KhamaN (After seasoning)

 

Note:

 

1. DOkLA is prepared by Gujaratis from rice and black gram dAl (our iDli batter) in the same way as above. But they prepare the batter on the same day unlike us as such to ferment it, they add a little lime juice and baking soda just before steaming as above.

 

2. Some Gujaratis do not add black gram dAl and also use directly Bengal gram dAl flour instead of soaking it and mix it in curd. Also note that Gujaratis rarely use asafoetida.

 

3. If you want to prepare very soft khamaN, what you need to do is to boil a tsp sugar in a small ladleful of water for a minute and pour it over the steamed khamaN after testing it by the needle and close the lid of the cooker and put off the fire. Let it remain for 10 to 20 minutes.

 

 KhaNDvi

 

 To serve: 3 Preparation time: 20 minutes   Shelf life: Nil 

 

 

For KhaNDvi

 

Bengal gram dAl flour (BESan)

Thick butter milk ( a bit sour)

Turmeric Powder

Asafoetida

Salt

 

Seasoning

 

Mustard seeds

Asafoetida

Green chillies (Long)

Coriander leaves (chopped)

Grated coconut (fresh)

Refined oil

 

 

 

½ cup

1 cup

¼ tsp

¼ tsp

To taste

 

 

 

1 tsp

¼ tsp

4

2 tbs

3 tbs

1 tbs

 

Method

 

Take a bowl made of glass or bone China without lid, which needs to be a bit broader and longer say of 6 to 8 inches in height with a diameter of about 4 to 5 inches. It should be microwave safe. Never use metal or plastic bowls. Spread aluminium foil over a cutting board or take a steel plate and use its bottom. Keep at least two or three foils spread readily or two more plates, in case you have more batter. Mix all the ingredients shown for KhANDvi with ½ cup of water. Blend well with the help of a blender and not by hand. Microwave it for 1 and half minutes. Remove and blend well by the blender. Keep in the microwave for another 1 and half minutes. Remove and blend well again and microwave or the final 1 and half minute. Remove and blend well again. Take two or three tablespoonful batter and spread thinly on the foil or the bottom of the plate with medium pressure (watch the video) by a flat spatula used for turning thOsai. If you have a broader based spatula, it is even better to spread evenly and quickly.  First, spread all batter like this on the aluminium foil/plate surface and cool for ½ a minute to allow it to solidify. Never allow more time to the spread batter, as the batter may crack while rolling, if too cool. Shape it into a rectangular film by removing the excess uneven portion. Cut into strips of about 3 to 4 inches long and 1 to 1½ inches wide with a sharp knife, lift the edge with the help of the tip of the knife gently and roll. Keep on the rolled ones on a plate. Season and garnish as you do for KhamaN. Serve immediately. 

 

 

They say, in case you do not have microwave facility, you can use a thick bottomed non-stick vessel and heat over medium flame constantly stirring (which you cannot do in a microwave and hence you use a blender). After it becomes a thick hot paste remove and spread/cut/roll as above. You can also pressure cook the batter in a covered vessel in a pressure cooker and cook till three whistles. Remove after 15 minutes and immediately spared/cut and roll. I have my own doubts about pressure cooking since I had not tried it. If you prepare the batter in pressure cooker or directly over the flame, then you need to increase the quantity of the butter milk a little more as the water in it will evaporate faster. To explain clearly, it is nothing but a Bengal gram dAl flour mOre kaLi sans oil but cooked in water. Once you get the consistency to that level, you can easily spread.

 

Remember not to scrap the sides and add to the batter or add anything in between as it may spoil the batter.

 

 

 

KhANDvi 

 

(To be contd.)


Miscellaneous Snacks VIII

Posted in Miscellaneous Snacks with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on June 6, 2011 by icareufriend

(Contd. from previous posting)

aDai

 To serve: 3 Preparation time:  30 minutes   Shelf life: 1 day  

Ingredients 

 

Bengal gram dAl

Split gram dAl

Black gram dAl

Boiled rice

Green chillies (Long)

Red chillies (Long)

Asafoetida

Curry leaves

Coriander leaves

Grated coconut

Onion (Optional)

Refined oil

Salt

 

100 gms

50 gms

1 tbs

200 gms

8

6

¼ tsp

A few

2 tbs

¼ cup

1 (Medium)

Qty reqd

To taste

 

Method

Wash the dAls and rice well and soak separately in water for 2 to 3 hours. Grind the rice after draining the water and adding green chillies, red chillies, asafoetida and salt to a coarse paste. If need be add a little water (say up to ½ cup water) to facilitate grinding. Add to this the soaked dAls and grind just for 1 minute. Remove and keep in a vessel. Add chopped coriander leaves, crushed curry leaves and grated coconut. In place of coconut you can add onion in which case you need not add asafoetida. The batter for aDai is ready. It should be thicker than thOsai batter.  In case you want to use raw rice, then you have to increase the dAls a little more.

Place the griddle over the flame and smear oil all over after it is hot. Place 2 ladlefuls of aDai batter at the centre of the griddle and just press into a circular shape thicker as not to burn your palm. If you do not want to use your palm for pressing then use the ladle to press at the same time spreading a little to make a small thOsai shape but thicker disc. Make five holes, one at the centre and the other four, two at the top and two at the bottom, if the aDai is larger one say double palm size. This is to facilitate the oil to spread all over the bottom of the aDai when prepared. If the aDai is smaller, say, a palm sized one, then one hole at the centre is enough. The hole is made by the thOsai turner. After making holes, apply oil all around and into each hole a little. Bring down the flame to medium and allow the side to roast in oil. After 5 minutes, turn the side and apply oil all over only and not into the holes. Allow the side to roast for 5 minutes and remove. Serve hot with SAmbAr, jam or jaggery pieces or thOsai miLagAippoDi as per liking. Some people use aviyal or mOre kuzhambu also.

     

                  aDai (front view)                               aDai (rear view)

If the aDai is made thicker, it has to roast as mentioned. However, if you make the aDai thinner, you need not roast for 5 minutes but 2 minutes will be sufficient as otherwise the aDai will be charred. For this the batter will be a bit thinner and adai is prepared thinner as thOsai but a bit thicker.  

KhAStA KachOri

KachOri is famous in the north India and tastier only in Orissa and Bengal. While the principle of preparation is same for all KachOris, the filling will differ and so the names. If you use green peas, we call it mutter KachOri and if KhOA is used, we call it MAvA Kachori. Similarly they make onion KachOri. Here we will make Mung dAl (Green gram dAl) KachOri which is also known as KhAStA KachOri (KhAStA= Flakes on the out crust). The KachOri should be puffed up outside and hollow inside when fried. The filling must stick to the inner portion as such you need to use only small quantities of filling.

To serve: 3 Preparation time:  30 minutes   Shelf life: 4 days if stored in airtight container  

Ingredients

Outer cover

 

Maida (Plain flour)

Refined oil

Salt

 

1 cup

3 tbs

To taste

 

 Filling 

 

Green gram dAl (Mung)

Cumin seeds (Roasted)

Green chilli (Long)

Red chilli powder

Turmeric powder

Garam maSAlA powder

Amchur (dried mango powder)

Bengal gram dAl flour (BESan)

Fennel seeds (Roasted)

KaSuri mEti (dried fenugreek leaves)

Chopped coriander leaves

Coriander seeds (Roasted)

Sugar

Salt

 

¼ cup

½ tsp

4

1 tsp

¼ tsp

½ tsp

1 tsp

1 tbs

½ tsp

½ tsp

1 tbs

1 tsp

2 tsps

To taste

 

Method

Sieve maida and add oil to it. Mix well. Add salt and mix. Add water to make it stiff dough after kneading for 5 to 7 minutes. Cover it with a wet cloth for 30 minutes.

Soak the green gram dAl for at least 2 hours. Drain water and grind into a coarse mixture with green chillies, coriander leaves, kaSuri mEti and salt. Add to this the roasted seeds after powdering, Amchur, red chilli powder, turmeric powder and sugar.  Mix well and sauté in oil for 2 minutes. Add Bengal gram flour and sauté for 1 more minute. In case you do not get kaSuri mEti, you can add ¼ tsp roasted and powdered fenugreek. Remove and allow to cool.  

Divide the dough and the filling into 9 equal parts. Roll each dough portion into a disc of 2 inch diameter (not too thin but a bit thicker one). Place one portion of the filling. Close all sides as you do for KozhukkaTTai or mOdakam by stretching all sides to cover the filling well into a ball shape and then slightly twist the combined edges. Remove the excess dough. Gently press in between your palms and roll with a rolling pin slightly into a thick circular disc with filling inside. Just press at the centre to make a dimple. Ensure that the closed edges do not open. If they open close by stretching and wetting the surface a little and paste. Fry them in oil under low flame, each side at least for 5 minutes, to make them crispy. Since the crust is thicker and inside filling needs to be also fried, it should be fried on both sides for a long time but ensure that it does not get charred or become deep brown. Neatly prepared KachOris must puff up.  For this you must pour the hot oil over the Kachori when frying through the holed ladle you are using to turn them. Let both sides become golden yellow in colour. Remove from fire and serve with chutneys that I have mentioned for SamOSA.

KhAStA kachori

(To be contd.)

Miscellaneous Snacks VII

Posted in Miscellaneous Snacks with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on June 5, 2011 by icareufriend

(Contd. from previous posting)

SamOSA aka SingArA (Salty)

 To serve: 3 Preparation time: 30 minutes   Shelf life: 1 day  

Ingredients 

Maida (Plain flour)

Potato (Big)

Green chillies (Long)

Ginger

PAnch PUraN

Turmeric powder

Sugar

Refined oil

Salt

¾ cup

2

6

½ inch

2 tsp

½ tsp

1 tsp

Qty required

To taste

Method

For outer cover

Sieve maida well and mix salt. Add 3 tbs of oil or 2 tbs of melted ghI to this and mix well. Add water and knead for 5 to 7 minutes as to make nice stiff dough. Keep aside covering with a wet cloth for 30 minutes. After this divide the dough into 5 equal portions.

For filling

Wash potato and cut into small cubes. Grind green chillies and ginger (with or without a clove of garlic) into a coarse paste. Heat oil and add pAnch pUraN and allow it to splutter. Add the paste and sauté. Add the potato cubes and turmeric powder. Cover this with a lid after sprinkling some water. Let it cook for 10 minutes under low flame. Remove the lid and add salt after the potato is cooked well. Stir to make it a homogeneous mass. Remove from fire. After it is cooled, divide this into 10 equal parts and keep aside.

Take the divided dough and roll it into an oval shape disc, as thin as a pUri disc. Cut it into halves. Apply a little water to the straight edge to wet it and convert the hemispherical disc into a conical shape using the wet edge to paste to the side. From a disc you get two cones.  Hold the cone in such a way that the pasted edge faces you so that when you fill the cone, if the side opens out, you can apply some water again to wet it and paste. While filling, ensure that you do not fill to the brim but allow some gap for closing. After filling the cone with one of the divided portions of the filling, stretch carefully half of the circular portion that is open to close the other half and paste by wetting with little water. Fold the corners and paste to the sides. After filling, the shape should be an inflated triangle.  Remember that the triangle after filling should not be flat but bulky on sides like a pyramid. This means that you need to fill the cone fully. Fill up all the ten cones this way and now fry them under medium flame till all the sides become crispy. The colour should be golden yellow and not deep brown. Each side requires at least a minute or two to fry. SamOSA can be taken with sauce, tamarind or pudhinA chutney.

   

Tamarind chutney

Take a lemon size of tamarind and get its thick extract by adding ½ cup of water. Add to this 1 tbs of jaggery, 4 seedless dates, ½ tsp red chilli powder and ½ tsp salt.  Grind all these together. Now boil the ground mixture to make semi solid chutney. Remove. Dry roast ¼ tsp cumin seeds and ¼ tsp aniseeds, powder and add to this. Mix well. Cool before you serve with SamOSA.

PudhinA (Mint leaves) chutney

Take 4 tbs of pudhinA and 4 tbs of chopped coriander. Add to this 3 long green chillies with salt to taste. Make semi solid paste with a little water and mix with lemon juice before you serve.

 Sweet SamOSA

Here the outer cover is prepared as above. For filling, we take ¾ cup of khoA (khoyA), shredded pistachio (2 tbs),pre ghI fried cashew nut pieces, 1 tbs of sugar and ¼ tsp cardamom powder. We also add a few strands of saffron after mixing it well in 1 tsp milk. Mix all these and divide into 10 equal portions. Fill up the cones with this and fry in ghI mixed with oil under medium flame for a longer time than the salt variety to make it crispy. These are kept aside and then dipped in sugar syrup made out of 1½ cups of sugar and the same quantity of water. The syrup should not be too thick but should be just like the one we prepare for bUndi lADu, of a single thread consistency. If you drop a little syrup in a dish with cold water it should not dissolve but appear distinctly separate for a few seconds. Serve when cooled.

 

If you do not get khoA (khOyA), get pure unskimmed milk with cream and boil it under low to medium flame till all the water contents is evaporated and you get the solid cream. For this on and often you need to stir so that the process is hastened. Use only non-stick deep vessel if you cannot constantly stir or deep thick bottomed vessel where you need to stir constantly so that the milk does not get charred.

 (To be contd.)