Friday, January 12, 2018

Coconut Chutney | Thengai Chutney | Chutney Recipe

Coconut Chutney, the most common chutney made from coconut in South India. It goes well with all types of idli, dosa or even with pongal and upma too. Apart from the breakfast items, it's also taste great with the South Indian snacks like vada, bajji. It's such a versatile chutney and it has quite lot of variations in the making. Every household in Tamilnadu have their own recipe for making this chutney. 
In our home, we make this chutney in few variant and the recipe that i'm sharing today is the most common one that we used to prepare almost everyday. Yep, you read it right, still Amma makes this chutney at least once in a day. Before marriage, in our home, Amma use at least one whole coconut for our daily cooking for four member family. Yeah, we use coconut a lot in our cooking. When i moved to chennai for work, i literally amazed by the hostel sambar that was made without coconut (there are lot of things to amaze in that sambar like how can one make sambar this much watery??, is there any dal in it?? or any flavor??, there are so many, let's not talk about that right now 😏😏😏)
When making this chutney for idli, usually we add tamarind in it, but for dosa, we don't add it normally.  Since we make idli with the fresh batter and the dosa on the very next day, as the dosa batter already have enough sourness in it, we don't add tamarind in this chutney also, this is before refrigerator era at homes. But now a days, the batter won't get that much level of sour since we always keep it in refrigerator, so i add tamarind for coconut chutney irrespective of the main dish. In addition to that, we use garlic in coconut chutney, but i have seen some people use ginger in coconut chutney, so it's really up to you, which flavor you like, you can add that.

Coconut Chutney

Preparation Time : 5 mins | Cooking Time : 2 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Grated Coconut - 1/2 cup(tightly packed)
Green chili - 1 or 2 
Tamarind - a small piece
Garlic - 1 pod
Salt - to water
Water - as required
To Temper
Sesame oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Pearl onion - 1 (finely chopped)

Grate the coconut and add the coconut, chili, tamarind, garlic into the mixie jar along with required salt.First grind into coarse mixture, then add water and grind again into smooth paste.Pour the chutney into the bowl and temper the ingredients listed under "To Temper" and pour that into chutney.Mix it well and it's ready to serve.

  • Adjust green chili as per your taste.
  • If you're in cold place, then the fat from the coconut easily separated when you grind, to avoid that, add luke warm water to grind. That's the one trick always helps me to get smooth chutney.
  • Sesame oil gives great flavor to the chutney.
  • In our family, while tempering for coconut chutney, we always add pearl onions, but if you're not used to that, you can skip that also.

Continue Reading »

Wednesday, January 10, 2018

Sri lankan Curry Powder | Curry Powder | Spice Powder

Sri lankan Curry Powder, a flavorful mix of spices grind together into powder and it's the key spice in many of Sri lankan dishes. I guess that this curry powder is almost similar to the curry powder that are available in India.  Though i haven't tried any curry powder so far, by seen the ingredients list in the curry powder pack, i came to that assumption. If you have tried both the curry powder let me know how it differs in taste.
While searching for the recipe of this curry powder, i noticed that there are quite few variation in the making, i guess it's like our sambar powder, every household have their own recipe. I personally prefer the spice powder without chili, so i can adjust the flavor and spice level according to my taste later in the curries, hence i referred the recipe from here and here.  The curry powder turned out so flavorful and it has very less spice from the pepper corns, so in the curry, you can add more or less chili powder as per your spice level.

Sri lankan Curry Powder

Preparation Time : 10 mins | Cooking Time : 15 minsMakes : 1/2 cup 
Recipe Category: Spice Powder | Recipe Cuisine: Indian
Coriander seed - 1/4 cup
Cumin seed - 3 tbsp
Pepper corns - 2 tbsp
Rice - 2 tbsp
Mustard - 1 tbsp
Fennel seed - 1 tbsp
Cinnamon - 2 inch piece
Cloves -10
Cardamom -10
Fenugreek seed - 1/2 tsp
Curry leaves - 2 spring

Measure and take all the ingredients. Heat the pan in medium flame and add all the ingredients, start roasting in the medium flame.Roast till nice aroma comes from all the spices and it slightly starts to change its color. Remove from the flame and let it cool. Put it in the mixie jar and grind into powder.Let it cool completely and store it in air tight container.
  • While roasting the spices, add all the bigger ones first like coriander seed,pepper corns, when it's half done, add all other ingredients, it helps to avoid burning of smaller spices
  • Or roast each spices separately, choose the method that you're convenient .
  • Don't let the spices cool completely, grind when it's hand bearable temperature. It helps to grind quickly.
  • If you want some color, add a inch of turmeric stick or 1 tsp of turmeric powder along with all other spices.

Continue Reading »

Friday, January 5, 2018

Rava Dhokla | White Dhokla | Rava Steamed Cake

Rava Dhokla, the steamed savory cake made from semolina. Though i have prepared khaman dhokla regularly as our snack for tea time, this rava dhokla is totally new to me until i tried on my own a month before. I have seen this dhokla recipe in blogsphere a lot and i don't know why i haven't tried such a simple and tasty dish so far.
When i had tried this as a snack for evening tea, it became a instant hit in our home.Before trying, I had a doubt that this dhokla may not be as soft as khaman dhokla and i was completely wrong, it turned out so soft and tastes equally good in its own way.
Like Khaman dhokla, it can be prepared ahead for a get together or a party and it stays soft for few hours, if needed, warm it in microwave for few secs just before serving.To get a soft dhokla, make sure that the eno salt is fresh and active. Other than that, it's so simple and can be prepared in a jiffy.

Rava Dhokla

Preparation Time : 30 mins | Cooking Time : 10 minsServes :
Recipe Category: Snack | Recipe Cuisine: Indian
Rava - 1 cup
Curd - 1 cup
Water - 1/4 cup(approx)
Lemon juice - 2 tsp
Eno salt - 1/2 tsp
Salt - to taste
Sugar - 1 tsp
Ginger - 1/2 inch piece
Green chili - 2
To Temper
Oil - 1 tsp
Mustard & urad dal - 1 tsp
Asafoetida powder - 1/8 tsp

First take the ginger and green chili, put it in mixie/blender jar and grind into coarse mixture & keep it aside.Take the rava in a bowl, add the curd, ginger&chili paste, salt & sugar.Mix it well, then add the water and make it as thick batter.Cover the bowl with lid and let it aside for 30 mins. Take the eno salt.Measure and add the eno salt & lemon juice, now it became frothy.Mix it all well together. Now take the pan and greased it well with oil and pour the rava batter into it.Steam it in the steamer for 8-10 mins.Or cook until the tooth pick inserted in the center comes out clean.Flip the pan upside down on the plate and tap gently, the dhokla will easily come out, then cut into desired shape.Let it cool a bit, in the mean temper the ingredients listed under "To Temper" and add it on the top.Serve it with green chutney.
  • Adjust the amount of green chili & ginger according to your taste.
  • Instead of grinding the chili and ginger, you can chop them finely also.
  • Even you can steam it in pressure cooker/pan without whistle.
  • Depends on the curd thickness and water content in it, you may need more or less amount of water 
  • I don't have dhokla plate, so used my baking tray.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84
Continue Reading »

Thursday, January 4, 2018

Ragi Idiyappam | Kezhvaragu Idiyappam | Finger Millet Idiyappam

Ragi/Kezhvaragu Idiyappam, an healthy string hoppers made from finger millet flour. If you have follow my blog regularly, you would have know by this time that how much i like idiyappam.I love all kind of idiyappams that are made from rice flour, wheat flour, beetroot or the one made from rice batter.This ragi idiyappam is the latest additions to my idiyappam list. I have tried this many times with different proportion of ragi & rice flour or sometimes even without rice flour. Each one has slight difference in taste and texture. 
Here i'm sharing the recipe of ragi idiyappam which i like the most both taste & texture wise.Use this as a guide and change the proportion as per your liking. I like this idiyappam with grated coconut & sugar. But you can also have it with sambar and/or even with coconut chutney also, that too tastes equally good.

Ragi Idiyappam

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ragi flour - 3/4 cup
Rice flour - 1/4 cup
Water - 3/4 cup
Sesame Oil - 1 tsp
Salt - to taste

Take the rice flour, ragi flour, salt  in a bowl, mix it well, then add the oil and give a good mix. Heat the water in a sauce pan and bring into boil, immediately pour the hot water into the flour and mix it vigorously. Once the flour became a single mass, cover it with lid and set aside for 10 mins. After 10 mins when the dough comes to hand bearable temperature, make a smooth dough .Take a small portion of dough and make it as log. Fill the idiyappam maker with the dough.Squeeze the idiyappam on greased idli plate.Place it on steamer and cook it in steam for 6-8 mins. Tada, Ragi Idiyappam is ready to serve.
  • Depends on the flour quality,you may need more or less water,so always boil extra 1/4 of water.
  • Add little by little of water into flour. If you add more water, then the idiyappam will be sticky. 
  • Sesame oil gives wonderful aroma and i used the same for greasing the plate too.
  • Instead of idli plate, you can steam it in idiyappam plate too.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84
Continue Reading »

Wednesday, January 3, 2018

Kancheepuram Style idly | Kanchipuram Idli | Breakfast Recipe

Kancheepuram Idli, the famous seasoned idli (steamed rice cake) from the city Kancheepuram,Tamilnadu. It's served as prasadam in the vishnu temple at kancheepuram.  The actual batter recipe of kancheepuram idli is slightly differ from our regular idli batter and i have tried it few times before and we all loved it in our home. But when i'm too lazy to prepare separate batter for this idli, i would prefer this method using idli batter. 
Though it's not the traditional kancheepuram idli, it tastes almost like the same and now a days i often prepare this idli more than the regular idly. It's so easy to make and the flavor from the cumin and pepper along with ghee takes this dish to new level. Sometimes i feel like i don't need any side dish for this idly and have it as it is. 

You can make this idly in one large pan and cut them like cake & serve. But personally i love to make them in tumblers and small bowls.They are so cute and also make the breakfast/diner as more interesting !!! And also whenever i have banana leaf in hands, i use them as lining for my tumblers, it helps to unmould easily and also i like the flavor of banana leaf in the idly. But if you don't like the banana leaf flavor, better leave it out and use ghee to grease the dish

Kancheepuram Idli

Preparation Time : 5 mins | Cooking Time : 20 minsServes :
Recipe Category: Idli | Recipe Cuisine: Indian
Idly Batter - 2 cups
To temper
Crushed pepper corns - 1 tsp
Cumin seed - 1 tsp
Asafoetida powder - 1/8 tsp
Ghee - 1 tsp
Curry leaves - few

Take the batter in a bowl, then heat the pan with ghee and add then temper the ingredients listed under "To Temper" and add into the batter.Mix the tempering with the batter well. Now take small size tumblers or any bowl.Cut the banana leaf into stripes and take each stripes, roll into cylinder and place inside the tumbler.Do the same for all tumblers.Fill the 3/4 of tumblers with the batter and place it on the steamer plate.Steam it for 12- 15 mins or until the tooth pick inserted into center comes out clean.Let it cool a bit and then flip the tumblers, the idli will comes out cleanly from it, remove the leaf and it's ready to serve.Serve warm as it is or slice them. Taste best with chutney and/or sambar.
  • Idly batter should be thick.
  • Using ghee for tempering will give wonderful flavor.
  • Instead of using tumblers, you can use the regular idly plate.
  • If you don't have the banana leaf, then grease the sides with ghee, it helps to avoid sticking of idly to the tumblers.
  • Depends on your taste, you can add more or less of pepper and cumin seed.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84
Continue Reading »