Friday, August 18, 2017

Ragi Kozhukattai | Ammini Kozhukattai | Vinayar Chathurthi Special

Ragi Kozhukattai, a simple yet healthy steamed dumplings made from finger millet flour. As we both are very much fond of ragi recipes, in our home i often prepare dosa, puttu,kanji(conjee) with ragi and this kozhukattai is the new addition to that list. Either make them as pidi kozhukattai and serve with chutney for our breakfast or as ammi kozhukattai for our evening snack and in both ways it's scrumptious.
As Vinayar chathurthi is less than a week way, i thought that posting this recipe is apt for this season, so prepared this yesterday for our evening snack and clicked new snaps to post here. Unlike rice flour kozhukattai, this doesn't shoot your glucose level, that makes it as very diabetic friendly, so if you're worrying about what to make on vinayagar chathurti for the elders in home who have diabetes, try this ragi kozhukattai and surprise them.I'm sure that they do enjoy this kozhuttai.

Ragi Kozhukattai

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Ragi Flour - 1/2 cup
Boiling Water -1/4 cup + 2 tbsp
Salt - to taste
Sesame oil - 1/2 + 1/2 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - 2 
Grated Coconut - 1 to 2 tbsp
To dry roast and grind
Red chili - 1
Chana dal - 1 tsp
Urad dal - 3/4 tsp

Heat a kadai, add the flour and roast till it becomes aromatic. Take off from the heat and let it cool a bit.Add salt and sesame oil(1/2 tsp) into flour and mix it well.Add the boiling water and mix it well with ladle. Once it comes together, keep the ladle aside & mix with your hands to make the dough.Now pinch a small amount of dough and roll into balls. Do the same for the remaining dough.Grease the idli plate/steamer plate with sesame oil and place the rolled dough on the plate and steam it for 8-10 mins.In the mean time, dry roast the ingredients listed under "To dry roast and grind"  and grind into coarse powder.Heat a another kadai with 1/2 tsp of oil, add mustard, urad dal & curry leaves, let the mustard splutters, then add the spice powder and roast it in oil for 2mins in low flame.Then add the kozhukattai and mix it well. Finally add the grated coconut, give a good mix and switch off the flame.Tada, Healthy and tasty Ragi Kozhukattai is ready.
  • Roast the flour till it becomes aromatic, that gives nice flavor to the kozhukattai
  • While roasting the flour make sure that the color of the flour doesn't get change.Keep the flame in medium.
  • Once the kozhukattai is cooked, it looks shiny outside.
  • Depend on how much spice you want, you can add more or less spice powder.
  • You can make the spice powder in bulk and store in airtight container and use whenever needed.
  • Use boiling water to make dough.

Continue Reading »

Thursday, August 17, 2017

Spinach Masiyal | Spinach Kadaiyal | Spinach Recipe

Spinach Masiyal/Kadaiyal, an easy accompaniment for your rice made from Spinach. Usually we do masiyal/kadaiyal with aarai keerai and it goes well with kara kuzhambu and rice. But here i couldn't find most of indian greens, so always ended up in buying spinach. Most of time i prepare either spinach dal or spinach kootu and we love both the dishes so i didn't think of making any other dishes with spinach as accompaniment for our rice.
Last week, for a change,i had prepared this masiyal by following my aarai keerai masiyal recipe, to my surprise it turned out so delicious and within 10 days already i had prepared this twice,now you knew how tasty it would be. So without further delay,let's see the recipe.

Spinach Masiyal

Preparation Time : 5 mins | Cooking Time : 10 minsServes : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian
Spinach - 2 cups
Garlic pods - 3 
Red Chili - 2
Jeera/Cumin seed - 1/2 tsp
Salt - 1/4 tsp(approx)
To Temper
Oil - 1/2 tsp
Pearl Onion - 2(finely chopped) 
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Heat a kadai with 1/4 cup of water, add garlic & chili.Then add the jeera, once the water comes to boil, keep it in medium flame and cook it for 3 mins.Add spinach  and cook till it becomes soft. It takes approx 5 mins in medium flame. Switch off the flame and let it  cool. Add the cooked spinach into blender/mixie jar along with salt and grind into smooth paste, transfer into bowl and finally temper the ingredients listed under "To Temper" and add into it.Tasty & Healthy Spinach Masiyal is ready.
  • Garlic gives wonderful flavor to the masiyal,so if your garlic pod is small, add few more garlic.
  • Let the spinach cool completely before grinding.
  • Adjust the chili as per your taste.
  • If you've more water from the cooked spinach, don't add all the water while grinding, add as needed and discard the remaining.

Continue Reading »

Wednesday, August 16, 2017

Thayir Vadai | Dahi Vada

Thayir Vadai/Dahi vada, a delicious snack made from vada and curd. For diwali and aadi festival, we usually prepare both uluntha vadai and masala vadai along with susiyam in the morning and do poojai before breakfast. After having breakfast with all those vadai and susiyam, everyone in the family got bored of eating the left over vadai as it is, so in the afternoon or in evening, Amma makes this delicious Thayir vada and it would be gone in minutes.
This Thayir vadai recipe is so easy if you have vadai/vada already in hands. Do the basic tempering for curd and let the vada to be soaked in it for a while. That's it, your Thayir Vadai is ready. I have seen many recipes in which the vadas are soaked in hot water before put it in curd for easy soaking, but Amma never did like that and  i simply follow the way she prepared. Give it a rest for 30 mins, it would be well soaked and delicious on each mouthful.

Thayir Vadai

Preparation Time : 3 hrs | Cooking Time : 20 minsMakes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Urad dal - 1/2 cup
Onion(small) - 1
Green chili - 1 
Curry leaves - few
Salt - to taste
Oil - for frying
*Curd - 1/2 cup
Milk - 1 to 1&1/2 tbsp
Corinder leaves - few
Grated Carrot - 1 tbsp 
To Temper
Oil - 1 tsp
Mustard and urad dal - 1/2 tsp
Asafoetida powder -  a pinch
Curry leaves - few  
* For the give quantity of urad dal, there would be 10-12 vadai, but i have used only 4 vada for thayir vadai and the quantity of curd is only for 4 vadai

Soak the urad dal for 2 hrs. In the meantime, chop the onions, chili into small pieces and keep aside. Drain the water from urad dal and add into the mixie/blender jar.Add ice cold water little by little into urad dal and grind into thick batter. Take the batter in a bowl and add the chopped onions, chilies curry leaves & salt into it.Mix it well and now the batter is ready to make vada. Heat the oil for deep frying. Deep your hand in water and take a small amount of batter.Make a hole in the center of the batter with your thumb.Gently drop into the hot oil and cook on both sides until it becomes crispy and golden brown on both sides. Remove it from oil and put it on tissue paper. Do the same for the remaining batter.Now let's flavor the curd for thayir vadai, Take the curd, milk, coriander leaves(finely chopped) and salt in a bowl and beat it well until it all blends together. Temper the ingredients listed under "To Temper" in the ingredient list .Add the tempering into the curd and mix well. Then add the vada into the curd and finally add the grated carrot into it and let it rest for minimum 30 mins before serving.Tada, Thayir Vadai/Dahi Vada is ready.
  • Use fresh curd and adding milk helps to avoid curd turning into sour so quickly.
  • When you're in cold place, add little less milk and more curd. 
  • Also milk helps to soak the vadai well.
  • Give a rest time of atleast 30 mins before serving.
  • If you prepared this ahead, keep it in refrigerator till use.
  • For crunchiness, you can sprinkle some sev on top of the vada while serving. 

Continue Reading »

Monday, August 14, 2017

Onion Raita | Vengaya Sambol | Vengaya Thayir Pachadi

Onion Raita/ Vengaya Thayir Pachadi/Vengaya sambal , an easy accompaniment made from curd and onions in minutes. For me, it's the much needed accompaniment when it comes to biryani, pulao or even for chapathi also. In south Tamilnadu or more specify in Tirunelveli District, we used to call this onion raita as "Vengaya sambal' or simply "sambal/sambol(சம்பல்)" till now and i never knew the name "raita" until i was there in chennai for my job. Whenever i say "sambal",my hostel mates,colleagues and some times waiters at the restaurant gave me a weird look and later that i came to know that "sambal" has a new name "Raita" in chennai and in other parts of Tamilnadu. 
Around 2 years back, when i had joined blogging marathon under the theme "condiments from other countries", i searched a lot for that theme and came to realize that sambol was the famous condiments from Srilanka and there are lot of varieties of sambol in their cuisine. May be the name came from their cuisine or vice versa. But that was very really interesting things to know. Ok..Enough with sambol stories, let see today's recipe. 

Onion Raita/Vengaya Sambol

Preparation Time : 5 mins | Cooking Time : 0 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Onion(small) - 1
Green chili - 1
Curd - 1/2 cup
Salt - to taste
Coriander leaves - few

Cut the onions into thin slices and separate them. Chop the green chilies into small pieces.Take the curd in a bowl, add salt and mix it well till it becomes creamy.Add  the onions & green chilies, mix it well. Let it rest for minimum 30 mins before serving. Add few coriander leaves on top while serving.Tada, Your onion raita is ready.

  • Use fresh curd for better taste.
  • If you're making this for lunch box or later use and you're in hot place, add few tsp of milk into it, it will help to avoid the curd becomes sour too much.
  • Atleast rest it for 30 mins before serving.
Continue Reading »

Friday, August 11, 2017

Microwave Palkova | Palkova with Condensed Milk | Gokulastami Recipe under 10 mins

Palkova, a delicious sweet made from milk and it's the most favorite sweet of mine in my childhood.Whenever we visit Sankarankovil, that's my mom's native, we used to buy this from the milk society. Next to Srivilliputhur, Sankarankovil is famous for it's palkova and it is so grainy and has melt in mouth texture. I have tried the traditional way of making palkova from milk few times, but i couldn't get the exact taste and texture.
Later i came to know about the making of palkova from sweetened condensed milk in microwave and so far i had tried few times & every time it turned out so delicious and l love the grainy texture of this palkova. One thing i have to admit here that it doesn't taste like the traditional palkova made from milk, but still it taste good on its own way and satisfy your palkova craving within minutes.
As Krishna jeyanthi is around the corner, this might to be easy naivedyam that you can offer to Lord Krishna on this auspicious day. Happy Krishna Jeyanthi to all who celebrate it.

Palkova with condensed milk

Preparation Time : 5 mins | Cooking Time : 6 to 8 minsServes :
Recipe Category: Sweet | Recipe Cuisine: Indian
Sweetened Condensed Milk - 1 tin
Curd - 1 & 1/2 tbsp
Ghee - 3 tsp

Open the condensed milk can and keep all other ingredients ready.Pour the condensed milk into microwave safe glass bowl, add curd into it and mix well.Put it in microwave & cook it in high for 2 mins. Take it out and add 1 tsp of ghee, mix well and again put it in microwave.Cook it in high for again 2 mins. Take it out and add 1 tsp of ghee, mix well and place once again in microwave.Again cook it for 2 mins. Take it out , this time it all bubbles up and becomes thick, add the remaining ghee and mix a good mix. At this stage it's almost ready.But i want little more color on my palkova, so keep it in microwave for another  1 min. Tada, Your Palkova is ready.If you like to pack as single serving, let the palkova cool a bit and place it on parchement paper and fold it as i did in the below pic.
Tasty and yummy Palkova is ready.
  • Depends on the temperature of condensed milk & curd and your microwave settings, it may take from 6 mins to 8 mins.
  • Use large bowl and keep an eye on the bowl while microwave, it will start to rise after 2 mins.If it's about to overflow, pause the microwave and let it comes down and then start again. So be stand there near microwave all time.
  • Use gloves or thick kitchen cloth while take the bowl out of microwave, it's extremely hot.
  • Every time when you take out the bowl, give good mix till the bottom and scrap the sides too for even cooking and coloring.

 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79
Continue Reading »