Saturday, 30 November 2013

CHANA MASALA

Many times I prepared Chole, on that occasions  I had to depend on the powder which I had bought from the market. So I did not post the Chana masala in my blog, because the recipe is already printed on the packet. This time I made Chana masala myself. 
CHANA MASALA

WHAT YOU NEED:

Kabuli Chana - 3/4 cup
Garam masala powder - 1/2 tsp
Black salt - a pinch
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp / to taste
Salt - to taste
Coriander leaves - finely chopped, to garnish

Tomatoes - 3, chopped
Onion - 1, chopped
Ginger - 1 " piece, chopped
Garlic cloves - 6, chopped

FOR THE POWDER

Black cardamom - 4
Cinnamon - 1 " piece
Pepper corns - 6
Cloves - 3
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Red chillies - 2
CHICK PEAS MASALA

CHOLE!

HOW TO MAKE :

Soak Kabuli chana in enough water for 8 hours or overnight.

Pressure cook the kabuli chana for 15 minutes.

Grind tomatoes, onion, ginger and garlic to a fine paste.

Dry roast all the ingredient for the powder one by one.
Powder it once cooled.

Now in kadahi heat one tbsp oil.
Add tomato paste and saute till the raw smell appears.
Now add spice powder, black salt, turmeric powder, red chilly powder, garam masala powder  and saute.

Now add cooked chana and salt and mix well. 
Add some water and allow to boil.

Finally garnish with coriander leaves.

Serve hot with poories, chappati or naan.


 

TOMATO RASAM - 4

There are many ways of making rasams. Recently I made rasam from leftover dalitaoy (dal). 
Here is the recipe..
TOMATO + DAL RASAM

WHAT YOU NEED:

Dalitoy - 1 cup
Tomatoes - 2-3, chopped
Garlic cloves - 3-4
Turmeric powder - 1/4 tsp
Rasam powder - 2 tsp
Tamarind paste - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves stems - a few, cut in 3" long pieces
Salt - to taste

HOW TO MAKE:

Grind tomatoes, garlic and turmeric together to a fine paste. ( makes 1 cup )

Take Dalitoy in a vessel and pour 2-3 cups of water.
Add tomato paste, coriander leaves stems and tamarind and boil it.
Now add rasam powder and salt and boil for few more minutes.

Heat a small pan with 2 tsp oil.
Splutter mustard seeds, add curry leaves.
Pour this seasoning over the Rasam.

Serve hot Tomato rasam with steaming rice.

Tuesday, 26 November 2013

VARN

Varn is one more important item in Varshik function.
VARN

WHAT YOU NEED:

Green gram / Moogu - 1/4 cup, sprouted and cooked
Grated coconut - 2 tbsp
Green chilly - 3-4
Red chilly - 1, roasted in little oil
Cumin seeds / Jeera - 1/2 + 1/2 tsp
Turmeric - 1/2 tsp
Tamarind paste - 1 tsp
Lemon juice - 4 - tsp
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Salt - to taste

HOW TO MAKE:

Grind coconut, red chilly, turmeric powder and tamarind with little water.
When the consistency become smooth add 1/2 tsp jeera and grind it again.

Now add this ground masala, slit green chillies and salt to the cooked green gram/ moogu.
Add 3-4 cups water and cook or boil.

Heat a small pan with little oil.
Splutter mustard seeds, jeera then add curry leaves.
Pour it over the Varn.
Finally add lemon juice.

Serve Varn with hot steaming rice.





UMBARI

Umbari is another type of fritters, made of raw rice and jaggery.
GHARI

WHAT YOU NEED:

Rice powder - 1 cup
Grated coconut - 2 tbs
Jaggery - 3-4 pieces or 2 lemon size pieces
Ripe Banana - 1
Salt - to taste
GHARI

HOW TO MAKE:

Grind coconut, jaggery and banana.
Mix rice powder, salt and ground paste together.

Now heat kadahi with enough oil in it.
When oil becomes hot, make small small balls from the paste and drop in oil.
Fry them till they are dark brown.


GHARI

Ghari is deep fried fritters, made of Udad dal. This is mainly prepared at the time of Death anniversaries and prepared by Daughter-in-law.  When my Father-in-law's first death anniversary came I was unaware of all those dishes specially made on that particular day. So I had to search on the net for Ghari, Umbari, Varn etc...  But I could not find any such items on the net. I asked recipes from my few GSB friends, with their help I could do all the dishes.
UMBARI

WHAT YOU NEED:

Udad dal - 1 cup
Cumin seeds/ jeera - 1 tsp
Salt - to taste
TOOK THE PIC IN THE LAST MINUTE..ONLY 2 UMBRIS WERE THERE!

HOW TO MAKE :

Wash udad dal and soak in water for 2 hours.
Drain the water.

Now Grind udad dal adding very little water to make a thick paste.

Mix salt and cumin seeds in the paste.

Heat enough oil in kadahi.
Wet your hand and drop a tsp of paste in to the hot oil. Fry in batches.
Fry till golden color.




Monday, 18 November 2013

CUSTARD APPLE ICE CREAM

Yesterday my husband brought a lot of custard apples from the market. My both the daughters love this fruit very much so he keeps bringing, for them. This time he brought ripe and a lot were there.  So I thought trying some sweet dishes but in the end I changed my mind and tried my own recipe. It came out so good, soft and smooth. My hubby and Driti loved this and had many bowls. Me too ..:)


CUSTARD APPLE ICE CREAM

WHAT YOU NEED:

Milk - 500 ml + 2 cups
Sugar - 10 - 12 tbs
Custard Apple - 2 ( it makes 3/4 cup pulp along with seeds)
Corn Flour - 2 tbsp
GMS Powder - 2 tbsp ( these powder available in the market)
Alginate S4 ( ice cream stabilizer ) - 1/4 tsp
Fresh cream - 1/4 cup
CUSTARD APPLE ICE CREAM

HOW TO MAKE:

Heat 2 cups milk along with Custard apple's pulp with seeds. 
Cook custard apple  till the milk  becomes from 2 cups to 1 3/4 cups.
Allow it to cool.

Take 500 ml milk and keep 2 tbsp milk separate.
Mix cornflour in 2 tbsp milk and make paste.

Now heat remaining milk and add sugar, gms powder, alginate powder and stir well.
When milk starts boiling add cornflour paste and keep stirring.
Allow it to cool.

Now remove the seeds from the custard apple pulp.
Mix this in the cooled milk.

Refrigerate this mixture for 2 hours.

After 2 hours blend this mixture well in a blender.
Keep in the freezer for 3-4 hours.
After taking from the freezer blend it again for 5 minutes.

Pour the mixture in a aluminium flat vessel, cover and keep in the freezer till it is set or firm.

Serve Custard Ice cream in a bowl with chopped nuts.



Wednesday, 13 November 2013

AVALE NONCHE / AMLA PICKLE

Here it is a season of Indian gooseberry, little bitter in taste. I tried Murabba, pickle, Saaru etc.. Here is a new recipe of Gooseberry pickle. Pickles are always welcome and it enhances the taste of meals.

GOOSEBERRY PICKLE


WHAT YOU NEED:

Indian gooseberry - 20 -25
Red chilly - 20- 22
Mustard Seeds - 2 tsp + 1 tsp
Methi seeds - 1 tsp
Asafoetida - a big piece
Turmeric powder - 1/4 tsp
Lemon juice - 1/4 cup
Sesame oil/ mustard oil / vegetable oil - 1 tbs
Salt (crystals or sea salt) - 2 big handfuls 
Add caption


HOW TO MAKE:

Wash gooseberry thoroughly, then pat dry.
Slit the gooseberry with knife on 2 sides.  

Boil salt in 2cups of water for few minutes. Allow it to cool.

Dry roast red chilly, mustard and methi seeds separately.
Roast asafoetida and turmeric too.

Powder the roasted ingredients.

Mix gooseberry and spice powder along with salt water. 

Add lemon juice and stir well with spoon.

Keep covered for a week, but stir the pickle each day once.

If you find the salt is less then put table salt over it.

After a week, ( I removed the seeds from the gooseberry)

Heat a small pan with one tbsp mustard oil and splutter 1 tsp mustard seeds.

Pour this seasoning over the pickle.

Store the Pickle in a dry jar. I have stored it in the fridge.

Serve Avale Nonche / Amla Pickle as a side dish.










Tuesday, 12 November 2013

PAKKAWADA

Pakkavada is very popular snack in Kerala State.  My dear friend Rani, also my neighbor herself is a great cook. I got Pakkavada's recipe from her a few days ago. You wd really love if there is something to munch when you have your evening tea...

WHAT YOU NEED:

Rice powder - 2 cups
Chana powder / Besan - 1 cup
Red chilly powder - 1 1/2 tsp
Asafoetida - a big chana size
Butter - 2 tbsp
Salt - to taste
Oil - to deep fry

HOW TO MAKE :

In a mixing bowl add all the above ingredients  (except oil) and form a dough adding little water.
THE DOUGH....

Then heat enough oil in deep kadahi.

Now take a small part of the dough and fill in a Pakkavada Maker.
CRISP PAKKAVADAS


When oil is hot press directly in the kadahi.

Fry and keep stirring all the time till the pakkavadas golden and crisp.

Remove and place over a tissue.

Store the Pakkavadas when they are completely cooled. 

Serve Pakkavadas as a Snack with Tea or Coffee.



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