Wednesday, July 18, 2012

Falafel

Ingredients

Soaked and Pressure cooked with salt garbanzo beans/chickpeas - 1 cup
Red chillies - 3 nos. (adjust according to spice level)
Onion - 1/2 no. finely chopped
Salt - per taste
All purpose flour - 2 tsp.
Oil - for frying

Grind the chickpeas with red chillies and salt. Add very little water, if using canned beans you might not need any water. The mix consistency should be that of cutlet. Mix the chopped onion and flour thoroughly into the mix. Now fry them like cutlets. They are usually made into balls but I made it like vada to make sure they cooked properly.

Payaru (Green Moong dal) Idli/Idli Upma/Pesarattu

Ingredients

Payaru / Green Moong - 1 cup
Boiled Rice                   - 1 cup
Green chillies                - 4 nos. (adjust according to spice level)
Ginger                           - a small piece
Asafoetida                     - 1 small tsp
Salt                                 - per taste

Soak the dal and rice together for a couple of hours and grind all the ingredients together a bit coarsely. This recipe can be used to make idli/pesarattu or idli upma. It was quite warm here and the batter fermented so I used it to make idlis.

Monday, July 9, 2012

Oil Free Sundal by Susila Chandrasekaran


I am posting this recipe on behalf of Amma (Susila chandrasekaran). Last Friday, Amma invited all her friends for a Lalitha Sahasranamam bhajan session at home in Mumbai. She made sundal to be offered as prasadam after the bhajans. Just this time it struck her that she could make it oil free (Well almost! A less than half teaspoon oil doesn't really count does it??? :D) . Here's her recipe. 

Ingredients
Basic
Chick peas 
grated cucumber
grated carrots
grated coconut
Salt to taste

For garnishing
kadugu, 
red chillies

Freshly chopped Corriander leaves

Recipe:
Boil Chick peas. Add the grated cucumber, carrots and coconut. Mix well. Add salt. Now garnish it with kadugured chillies, in half teaspoon oil. Sprinkle some freshly chopped coriander leaves. 

Sunday, May 6, 2012

Sweet Corn in Onion Sauce




I Normally cook the corn cobs directly in the flame and sprinkle little salt over it and eat. While reading a book I came across this recipe, and wanted to try, as it had curd, jaggery, chilly powder in it, thought it will be a khatta meetha recipe. We really liked the onion flavor blending well with the spices along with the corn kernels. So thought of sharing the recipe with you all. 
Here goes the recipe .....


Ingredients:

Sweet corn Kernels - 1 Cup
Onion - 1 No (Medium size)
Ginger - 1 Inch Piece
Garlic - 4 Pearls (Medium size)
Curry leaves - 5 Leaves
Jaggery Syrup - 2 Teaspoon.
Turmeric powder - A Pinch
Chili powder - 2 Teaspoon
Jeera/Cumin Powder - 1/2 Teaspoon
Curd / Yogurt - 2 or 3  Table Spoon
Oil - 3 Teaspoon
Salt - As per taste.

Things to be prepared and kept ready :

Heat some 1 Table spoon of oil, and fry the corn kernels with little bit of salt until light golden brown, drain it in a absorbent paper and keep it aside.
Mix jaggery with little water to make a thick syrup. 
Grind Onion, ginger and garlic to a fine paste.

Method :

In a mixing bowl add (onion, ginger, garlic) paste, add chili, jeera/Cumin, turmeric powder, jaggery syrup, and required salt and mix well. Heat oil in a pan, saute the paste until the mixture is cooked well, and the raw smell leaves. Now add corn kernels saute for a minute, and then add yogurt/curd, and curry leaves and saute for not more than 2 to 3 minutes in medium flame, so that the curd mix well with the mixture. Sweet corn in rich onion sauce is ready to be served. 

Crispy Bitter Gourd/Karela/Pavakkai Chips





I am not a big fan of bitter gourd, but trust me this method of frying changed my opinion, and I kept on munching one by one. It was tasty, crispy and with less of bitterness, and most importantly no soaking/Marinating time. What are you waiting for ??? Try it out immediately, you will for sure love this  :-)


Ingredients :


Bitter gourd/Pavakkai - 5-6 Nos (Medium Size)
Rice Flour - 3 Table Spoon
Corn Flour - 1 Table Spoon
Red Chili Powder / Sambhar Powder  - 1 & 1/2 Teaspoon
Turmeric Powder - 1/4Teaspoon
Water - 1 Table Spoon (Approx.)
Salt - As per taste


Method :


Wash Bitter gourds, pat dry with a towel, then slice it evenly, in to thin roundels. Take a Mixing bowl, add sliced bitter gourds, add rice flour, corn flour, sambhar powder, salt. Now mix evenly and carefully with the bitter gourd slices, and sprinkle water over it, so that the flour and spice mix gets evenly spread in each bitter gourd slices.
Heat oil in a deep pan, make sure that the oil is not fuming hot. Keep the flame in medium and drop the bitter gourd slices one by one, fry it in batches, don't over crowd them. Turn over carefully and fry until both the sides turn golden brown. Allow it to cool and transfer them to a clean, airtight container.


Notes :


The slicing part of bitter gourd is the most important thing, u have to slice them evenly not too thin nor too thick. 
Don't add more water, as it will make the bitter gourd slices soggy. Adjust the water by sprinkling, not by pouring.
Make sure oil is not too hot, fry the bitter gourd's in medium flame.
Drop the bitter gourd slices one by one, and fry it in batches. Don't over crowd.


Variations :


You can add a pinch of garam masala, cumin powder, coriander powder also to it. 

Easy Salsa Dip



Ingredients:


Ripe Tomatoes - 3 Nos.
Onion - 1 No. (Medium size)
Coriander Leaves - 2 Table Spoon
Lemon juice - (From 1 Lemon)
Jalapeño/Green chili  - 2 No
Green Capsicum - 1/4 
Sugar - 2 Teaspoon
Salt - As per taste.


Method :


Wash and cut the tomatoes in to quarters and deseed. In a blender, add tomatoes, onion, coriander leaves, jalapeño/Green chili, Capsicum, sugar, lemon juice, salt and grind coarsely. Yummy n tasty salsa is ready to be served with tortilla chips or any other chips.

KHANDVI / SURALICHI WADI





Khandvi is basically a Gujarathi dish, it is also called Suralichi wadi in Maharashtra,its like a savory swiss roll. It's an extremely popular indian snack, made from chick pea flour, with spices and yogurt. Its very soft and healthy too, as a very little oil is used. So all those of you who have been intimidated by this recipe before, read on and discover the easy recipe for the best Khandvi, aka Suralichi Wadi :-)


Ingredients : 


Besan / Gram/Chick Pea Flour - 3/4 Cup
Sour beaten thick yogurt/Curd - 1 Cup
Water - 1 Cup
Ginger Chili paste - 3/4 Teaspoon (Adjust according to spice need)
Turmeric Powder - 1/4 Teaspoon
Asafoetida/Heeng - 1/4 Teaspoon
Salt - As per taste.


To Temper :


Mustard Seeds -1/4 Teaspoon
Asafoetida - 1/4 Teaspoon


Method :


In a mixing bowl, add gram flour, beaten thick curd, water, ginger chili paste, turmeric powder, asafoetida, salt and mix well using a whisk, mix well, without any lumps.


Heat a thick bottomed pan and pour the mixture, and stir continuously, in medium flame, (make sure no lumps are formed ) until it forms a thick consistency, you need to check the correct consistency by taking a small spoonful mixture and spread evenly as thin as possible over the back of a plate, allow it to cool for some time. Now try taking out the portion you have spread over the plate, if it comes out without sticking in the plate, then thats the right consistency. Switch off the flame, and quickly spread a thin layer (as thin as possible, i.e like paper), over the back side of the plate, repeat the process for the rest of mixture using different plates.


Now allow the mixture spread over the plates to cool down. Cut in to 2" inch wide strips, and carefully roll it tight, repeat for all the plates. Place the rolled khandvi's in a serving dish.  You can set in refrigerator till its time to serve.


Heat oil in a pan, add mustard seeds and allow it to splutter, add asafoetida, and pour over the khandvi's. sprinkle chopped coriander leaves. Tasty soft khandvi's are ready to be served with Green Chutney.


Variation :


You can add grated fresh coconut shavings on top off khandvi's while serving
Roasted Sesame seeds can be added on top off khandvi's while serving for a nutty feeling while eating khandvi's.