Coconut Chutney - 1

This is a simple chutney which goes with Dosa, Idly, bajji's, bondas, upmas etc..

Ingredients:
Coconut - 1/2 grated
Pottukadalai (Puffed Chana Dal) - 1/4 cup or lesser
Green chillies - 4 (adjust according to the ehat level and your prefernce)
salt to taste
Oil - 1 tbsp
udad dal - 1 tsp
mustard - 1 tsp
perungayam pdr - 1/4 tsp
chopped onions 1 tbsp (two or three sambhar onions)
Curry leaves 1 -  2 sprigs

Procedure:
In the mixie jar, put the pottukadalai and chilli first. then add the grated coconut. Whirr a few times. then add water and grind to coarse consistency.  Add salt to taste. Keep in a bowl.
If you are using ammikal (grinding stone) First grind the chillies with salt, add coconut little by little and grind to paste. lastly add the pottukadali and grind till the pottukadalai is grainy (like coarse rawa). remove paste from the grinding stone, wash and keep the water aside.
Traditionally, the tadka is poured into the chutney, covered for a while and then mixed. In my place, the chutney is poured in the tadka in a kadai and heated till the whole is hot not boiling. You can choose yourself.
So lets come to the thaalichifying.
Heat oil in a kadai, add mustard, let it splutter, add udad dal, curry leaves, perungayam powder, onions. let onions brown. add the chutney to the tadka, mix well. Keep on flame till the whole is hot. Do not allow to Boil. Check for salt and chilli and adjust before serving.

Tomato Rice

This is a regular in my house. I got this recipe from Mallika Badrinaths cook book. These kind of rice dishes were a lifesaver for me when I was working full time. I used to make double or triple the amount of the tomato masala mix and freeze in portions. Next time I just had to remember to take it out of the freezer the previous night. Morning only make rice, mix and keep in MW bowl for hubby and daughter to eat for lunch take my portion to office and I am raring to go. Add some pappads or eggs or potato chips or for die hard nonveggies chicken fry. The pappads can be fried the previous night ( I used to schedule pooris the previous night so I didnt have to heat the oil twice (arent I clever ?). OK  enough patting myself on the back, here's the recipe:

Tomato Rice and Fried Egg

Ingredients:
Tomatoes - 4 Chopped.
Onions - 1 or 2 Finely chopped
Green chillies - 2 nos slit vertically
Peas - 1/4 - 1/2 cup (I use frozen)
Curry Leaves - 1 -2 sprigs
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tsp
Perungayam podi - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Oil - 1 - 2 tbsp
Ghee - 1 tsp or 1 " cube butter (just for the fragrance)
Rice - 1 1/2 cup
Salt to taste

Procedure:
Cook Rice till done but not mushy. I use rice cooker. If you use pressure cooker you can make the masala when the pressure is returning to normal. If you are doubling or tripling start as soon as you put the rice to cook.
Chop tomatoes and let them start cooking first in a separate pan or nuke in the microwave along with a little salt and the green peas till mushy. Meanwhile chop onions, heat kadai, add oil, add chana dal, udad dal, and then the mustard. when the mustard pops add the hing and add chopped onions immediately. Add a little salt (remember the salt in the tomatoes) and the green chillies , sautee till golden reduce flame if it is on high at this stage, add turmeric and chilli powder, stirr well till chilli powder is fragrant mayne 40 secs. add cooked tomatoes and green peas. simmer for a few mins for the flavours to blend. Check for salt, sourness, and chilli. add garam masala. Add ghee or butter now. Mix well, add cooked rice or add to the cooked rice depending on which vessel is bigger. Switch off the flame. Mix gently but thoroughly to distribute the tomato masala evenly with the rice. Finis.

This is a good picnic food also. If you are going with staunch veggies as your guests, add paneer cubes fried till golden just before mixing the rice, it will look real swanky, but of course the name of the dish will be paneer tomato rice. (Grin)

Muttacose Muttai Poriyal (Cabbage Egg Fry)

This is one eezipeezi dish which can be made fast as cabbage takes very little time to process and also to cook. we can have it as a side dish for rice & curry or as a dish with chappaties. For a healthier version, use less oil and only eggwhites. All the fat in the egg is in the yolk. Whites contain most of the proteins.

Ingredients:
Cabbage - chopped - 3 cups (around half a head of a small cabbage)
Onion - 1 big chopped
Jeera - 1 tsp
Sonf - 1/2 tsp
Curry Leaves - 1-2 sprigs
Eggs - 2 - 3
salt to taste
chilli powder 1/2 - 1 tsp as per heat tolerance
Green Chilli - chopped fine - Optional
Turmeric Powder 1/2 tsp.
Oil - 1 tbsp

Heat oil in a pan, add jeera and sonf. let them splutter. add curry leaves, onions and green chilli. add salt and sautee till onion is translucent. Add turmeric pdr, stir. Add chopped cabbage and stir well. add water around 1/2 cup or so and let it cook till cabbage is tender. By the the water should dry up. Otherwise increase the flame and allow the water to dry up. Add chilli powder and stir to mix well. Next add eggs. Mix well on medium flame till eggs are cooked. Serve Hot.

The same can be made without eggs also.

Hint: When adding eggs to any dish first break into a seperate cup and then add. Then you can avoid adding a bad egg and spoiling the entire dish.

 I am sending this for Anyone can cook - 26 series and Iftar Moments Hijri 1432 by Ayeesha at Taste of Pearl City. I am also sending this to Let’s Cook Series #6 ~ Subzis for Rotis by tickling palates.

Black-eyed Peas Curry

Black-eyed Peas Curry

Black-eyed Peas - 1.5 cups.
Onions - chopped  - 1 big
Tomatoes - Chopped - 2 nos
Tamarind paste 1 tsp or extract from lime sized amount.
Green Chillies - 2 slit vertically
Curry Leaves - 2 sprigs
Chilli powder 1 tsp
Corriander masala powder - 2 tbsp
Turmeric pdr - 1/4 tsp
Hing Powder (Perungayam Asafoetida) - 1/4 tsp or two shakes from the dabba
Salt to taste
Corrander leaves chopped - for garnish
Coconut Milk from two tablespoons of powder  (Optional)
Mustard - 1 tsp
Fenugreek seeds (Methi, Vendhayam)- 1 tsp
Oil - 1 tbsp

Cook Peas with salt and turmeric powder till soft in pressure cooker or outside. If you plan ahead, you can soak them overnight. I soak them 1 kilo at a time and portion them in baggies in the freezer, so for me one whistle from the pressure cooker is enough.
Heat oil in a pan. Add mustard, Fenugreek seeds, hing, curry leaves in that order. Add chopped onions and stir till light brown. add tomatoes, salt, and spice powders. sautee till tomatoes are well cooked.Add cooked peas and tamarind paste. simmer for ten mins. Add coconut milk if using.simmer for another five mins. Garnish with corriander leaves. Serve with rice or roties. The black-eyed peas are rich in protien and fibre and if you limit the oil and coconut milk, this makes a lowfat, healthy side dish for rice & chappaties.

 I am sending this for Anyone can cook - 26 series and Iftar Moments Hijri 1432 by Ayeesha at Taste of Pearl City and to Cook it Healthy - Proteinicious by Good Food.

Potato Curry

Looks like I will be having internet connection for another few days. I thought of not posting but manasu kekkalai. On the home front things are quite chaotic but slowly coming to order. Hopefully I will be able to organise everything withing five or six days.
Today I made a simple potato curry to go with Chappaties. I thought why not post it, something dosen't have to be complicated to be tasty. So here goes:

Potato Curry

Potatoes - 3 fist sized (My fist)
Onion - big  - 1 nos Chopped fine
Tomato - 2 nos Chopped
Green Chillies - 2 slit vertically
Curry Leaves - 2 sprigs
Chilli powder 1 tsp
Corriander masala powder - 2 tbsp
Salt to taste
Corrander leaves chopped - for garnish
Mustard - 1 tsp
Oil - 1 tbsp

Cook Potatoes with skin till done in pressure cooker or otherwise. Peel and cut into medium size pieces.
Heat oil in a pan, add mustard, wait till it pops, add curry leaves, chopped onions, green chillies, salt and sautee till onions start turning golden in colour. add chilli powder, corriander masala powder and stir alittle. add tomatoes and cook till tomatoes are mushy. Add water if necessary. Add potato pieces, enough water to make gravy as desired (thick or thin as per your preference). Simmer for around ten mins. Add corriander leaves. Serve.

I am sending this for Anyone can cook - 26 series and Iftar Moments Hijri 1432 by Ayesha at Taste of Pearl City.

Malai Methi Matar Paneer Masala

I had this impressive sounding dish at a star hotel (Sheraton) (Ahem!) in Dubai when one of our uber rich relatives daughter got married and we went to the reception. It was my third experience in a 5 star hotel and first in Dubai. When my provincial self could take my eyes off the Decor and the bride’s jewelry, there was the food spread out in fancy whatamacallit's with those Bunsen burners at the bottom. I really wished I had a bovine digestive system at that time.......Anyway there was this absolutely creamy looking paneer dish with such a long name. My daughter was in a paneer crazy phase at that time and she loved it. I thought AHA a perfect dish to fatten up my skinny girl. So I went home and due to the helpful long name giving a hint to all the ingredients in it, I set upon experimenting to get the smooth texture of the gravy and the taste. So tan ta dain here I present the result which my Hubby assures me has the same taste.

Ingredients: (Serves three to four)
Paneer -  200 g ( I use frozen )
Peas (I use frozen) - 1 cup
Onions - 2 Big nos
Tomatoes - Three Nos
Green Chilies - 2 Nos
Ginger Garlic Paste 1 Tbsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tbsp ( I used Malli Masala)
garam masala powder - 1 tsp
Kasuri methi - 1 tbsp or more if you like the flavour.
Malai (Milk Cream) - 2 - 3 Tbsp
Oil - as reqd

Heat a kadai. Add around half to one cup oil. Fry the paneer cubes till edges go golden in colour. Drain on a paper towel. Parboil peas with a little salt. Meanwhile chop onions tomatoes and green chilies’ and keep separately. Pour away all but around 1 - 2 tbsp of oil. Keep kadai back on the heat. Add chopped onions and green chilies’. Sautee till onions are browned. lower heat, add ginger garlic paste and stir a little till the raw smell goes. then add salt, chilli powder , coriander powder, turmeric powder and 1/2 tsp of garam masala powder. then add chopped tomatoes and stirr well till the tomatoes are cooked and the oil separates.
Cool a little and use a blender to puree the masala. If it is an occasion you can strain the puree through a sieve, but I have full faith in my mixie and we need the fiber so I dont do it. Pour the puree back into the kadai, rinse and put away the jar. Let it simmer. Be careful if it boils it will splatter and you have to clean the stove and everything near it. add the paneer, green peas and mix well. Crush kasuri methi between your palms and add that also to the gravy.  Check for salt, add the rest of the garam masala. Just before serving, add slightly beaten cream mix well to distribute uniformly. Sprinkle chopped coriander leaf and serve with chappati, parotta, roomali roti or Naan.

P.S. 1: When reheating leftovers don’t bring to boil or the cream will separate giving it a curdled look.
P.S. 2: Reduce till the gravy is dry. Crumble the paneer and use as stuffing for samosas the next evening as a snack.
For healthy version, use nonstick to shallow fry the paneer, use low fat yoghurt (drain whey in a strainer) instead of milk cream.

Beetroot Poriyal



Beetroot Poriyal Mixed with Curd Rice Yum!

 Ingredients: (Serves 2 to 3)

Beetroot - 1 slightly bigger than a tennis ball
Onion (Big) - 1
Oil - 1 Tbsp
Mustard - 1 tsp
Jeera - 1 tsp
Sonf - 1 stp
Curry Leaves - 1 sprig
Salt 1/2 - 3/4 tsp or more to taste
Turmeric - 1/2 tsp
Chilli Powder - 1/2 tsp to 1 tsp
Grated Coconut - 2 Tbsp (Optional)

Grate beetroot on the coarse grater, chop onion finely. Heat Oil in a Kadai add mustard seeds, jeera seeds and sonf seeds. When they splutter add curry leaves. Add onions and sautee till it starts becoming golden. add salt and grated beetroot. Stir till well mixed. Add a little water if necessary and cook on low flame till beetroot is tender (it will take max ten mins). Add chilli powder in the end, turn the heat up, and stir well till raw smell of chilli powder goes. add grated coconut and stir again. Take off the heat. Serve with Rice (Dal, Sambhar, etc). Goes well with Curd Rice.

I am entering this for Anyone Can Cook Series - 25 by Umm Mymoonah of Taste of Pearl City
http://tasteofpearlcity.blogspot.com/2011/07/any-one-can-cook-series-25.html

Melagu Jeeraka Podi (Pepper Cumin Powder)



Melagu Jeeraga Podi

 This is one of the powders that is prepared regularly in our family. This is used for omelettes, sprinkled on boiled eggs, to add kick to curries, etc. It is very simple to prepare but adds a zing to whatever curry you add it to.
Ingredients:
Pepper corns (Black) - 1/2 cup
Jeera (Whole) - 1/2 cup
Salt - 2tsps.

Roast pepper on low to medium flame in a dry kadai till hot. Be careful not to burn. Do the same with jeera also. When both are cool powder till fine in a mixie. Store in an airtight container. I mostly make enough for one months use.

Traditional Malli Masala Powder (Corriander Masala Powder)

Malli Masala Powder

This is the basic Masala powder used in most of the households in my native place (Puliangudi) and sorrounding areas. I have never made this masala having the good fortune to have my Mother or my Mother in law always send enough quantity to tide over through somebody or the other coming to UAE. But I had noted down the proportions when newly married so that it will be of use just in case. The Corriander seeds have to be ground really finely. I have heard that it is passed though the mill two time to ensure fine powder.

This powder is used in everything, sambhar, veg curries, nonveg curries except rasams. Well here goes the ingredients list.

Corriander Seeds - 1 Kg
Cumin Seeds (Jeera) - 100 g
Sonf Seeds (Sombu) - 100 g
Turmeric Pieces - 100 g

Clean Well and dry thoroughly under the sun. Powder fine.Seive and store in air tight dabbas. When we were in Bangalore, we did not have a ready supply and we had to prepare this at home. When the weather was very wet and cold, I remember my Mother used to lightly roast everything till hot, allow to cool and then send to the mill for powdering. I used to pound the manjal into small bits in the ural with the olakkai.

We can substitute this in the recipes as follows -
2 heaped tbsp of Malli Masala = 2 level tbsp of corriander powder + 0.5 tsp jeera powder + 0.5 tsp of turmeric powder + 0.25 tsp of sonf powder or use sonf for the tempering.

There was a masala powder called Madras Curry Masala Powder in Green tins available in Lulu Hypermarket here in UAE which came close to the Malli Masala Powder prepared in my Native Place.

அட கொடுமையே தமிழ் எழுத தெரியாமலே தமிழ் எழுதிகிறேன் பிளாக்கர் வாழ்க I pressed the transliterate button and see what happened. Wow. Please be patient with me I am going to try again . இந்த நாள் வரை எனக்கு இந்த மசாலா தயார் செய்த என் அம்மாவுக்கும், என் மாமிக்கும் நன்றி .

Because I always lived outside Tamil Nadu, I had to learn to read tamil by myself using self help books, I can write but I always mix up the nas and las. This is great.

Fathima 

Mutta Chor (Egg Fried Rice)

Hello, this is a very simple recipe invented by my Mother. I have not come accross this in any body elses house in my School days or college days or after. Everybody associated egg fried rice with chinese cooking, but this is simply indian in flavour. I came accross one more recently in a blog but I forgot to book mark it. It was slightly different with more spices added, if  I come accross it again I will link in this post.

Ingredients: (Serves Two)
Ponni Rice (1 cup) cooked with salt to taste till done.
Eggs - 2 to 4 Nos (Two for Adults, Four if you are serving children)
I keep a little of the egg mixture aside and mix the additional egg mixture in my daughters portion of rice.
Onion - 1 big Chopped finely
Oil - 2 tbsp or lesser
Ghee - 1 tsp
Chilli Powder 1/2 tsp or more or less as per heat tolerance
Turmeric Powder - 1/4 tsp.
Green chillies 1 choppped fine (Optional)
Salt to taste
Curry leaves one sprig or two

Heat oil and ghee in a big kadai. Reduce heat. Bruise the curry leaves and add to the heated oil. You will be able to see that the oil acquires a light greenish tinge. Add chopped onions and green chilli and salt. sautee untill onion is golden brown. Add chilli powder and turmeric powder. sautee for a few seconds till its mixed well in the onions and the raw smell of chilli powder is gone. Add eggs and scramble them  as for bhurji till fully cooked. Mix in the rice turn well in the pan till egg mixture is evenly distributed. Serve with simple salad, Pickles. Khalaas.

Please note that fresh curry leaves are essential for this dish without curry leaves it OK but not Oomph. You can omit ghee but since we use ghee very rarely, its use is reserved for mutta chor, biriyani etc. so we can indulge once in a while. I dont like to reheat this and use, but if you are rushed for time or dont want to waste food then you know..
Also use fresh cooked rice. Not rice from the fridge.

I used to take this to my office for Lunch. My friends there didn't believe me that it was so simple to make because it tasted so good.

Simple Chilli Idli

It was one of those morning when I hit the snooze button too many times and there was no time to make tiffin for my daughter to take to school. I has planned on mini idlies and tomato chutney. There was time for mini idlies but no time for Tomato chutney. I had read in aval vikatan about pepper idlies, Of course i kept that recipe book let safely, so safely that i can't find it myself..... anyway that is how chilli idly was born. I am sure many other women have had this idea before me and maybe even posted about it, here's my take:

Simple Chilli Idli

Mini idlies - around two to three cups
Oil  - 1 tbsp or more
Salt - 1/2 tsp
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp to 1 tsp as per heat tolerance.
Asafoetida (hing pdr) - two shakes from the dabba
Curry leaves - 1 sprig.

Heat oil in a fry pan, add mustard, let it pop, bruise curry leaves with your finger, add to the oil, Keep heat on sim. Add asafoetida, salt, turmeric and lastly add chilli powder. You will get a nice smell .Swirl around this flavoured oil in the pan and drop in the idlies. toss well to coat all idlies and serve.

You can do the same with whole idlies cut into pieces, or leftover idlies also. Instead of chilli powder you can add pepper powder or a mixture of both. My dd dosen't like pepper so I added chilli pdr.

I am sending this post for Any on can cook series - 23  Taste of Pearl City http://tasteofpearlcity.blogspot.com/2011/06/any-one-can-cook-series-23.html and Lets cook Series by Tckling palates http://ticklingpalates.blogspot.com/2011/06/announcing-lets-cook-series-revamp-to.html
I want to include Logo but How? Just copy & Paste? Please inform me in the comment form anybody?

Edited to add Logo...


Fathima

Corriander Carrot Whole Wheat Dosai

Corriander Carrot Whole Wheat Dosai

This is one dosai which makes frequent appearance on the Dining table and also makes it to my Daughters tiffin box as she likes this very much, since it is whole wheat, it satisifies my hubbys criteria for high fibre food and the ease in which it can be made is convenient for me also.

Ingredients:

Whole wheat flour - 2 cups
Dosa Batter - 2-3 ladles (Optional)
Butter milk - 1 cup
Water to make into batter
Salt to taste.
Corriander - 1/4 cup to 1/2 cup finely chopped
Carrot - 1/2 cup finely grated, steamed for a few mins or zapped in the microwave untill a little soft.
oil as reqd. (I prefer Sesame oil, can use Ghee also)

You can mix the first four ingredients by hand or with whisk till no lumps are there or you can follow my method for lump free foamy batter. You need a blender for this - mind you I have tried this out in Sumeet, Preethi and Philips. Take the bigger jar, pour a mixture of water and buttermilk untill the blade is one finger segment submerged (around 1 cm or so). add flour. Blitz two or three times, scrape down the sides with the spatula, add water if necessary, and blend till smooth. lastly add the dosa batter. takes hardly two mins.
Rinse jar and cover immediately after transferring batter to suitable container. If you are leaving it to dry then better mix by hand. Don't make more work for yourself in the kitchen.
Set aside for a minimum of fifteen minutes. Two hours will be ideal. Add the carrot & corriander and stir till well distributed.
Heat tawa to medium hot (not smoking), apply oil evenly with a papertowel soaked in oil or a rag
(Hint: Use an Aluminium/wooden Clothespin to hold the rag and save your finger tips a brush with the hot Tawa.)
Ladle one to two spoons in the middle of the tawa, spread in circular motion to form a medium thickness pancake. Drizzle a little oil or no oil for elders and a little more oil for children. When it changes colour and the underside turns golden flip over and cook the other side also the same.
Serve with Chutney of your choice (Coconut Chuney with Porikadalai Shown Here).

I am sending this recipe to the linky list by Umm Mymoonah (Taste of Pearl City) at http://tasteofpearlcity.blogspot.com/2011/06/any-one-can-cook-series-21.html
I think it will come under all three categories.

Edited to add :
I am sending this Dosa to Show me Your Dosa by Divya Vikram at Dil Se