tag:blogger.com,1999:blog-50251909908932102002019-02-13T23:13:09.263+05:30Beyond CurriesBeyond CurriesSiahttp://www.blogger.com/profile/04874841151742437150noreply@blogger.comBlogger141125tag:blogger.com,1999:blog-5025190990893210200.post-78019187135360109352010-10-31T12:40:00.000+05:302011-08-25T08:04:01.002+05:30Carrot Sago Vermicelli Pudding | Carrot Saggubiyam Semiya Payasam | Indian Sweets<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">With festivals coming up we normally end up making so many sweets. And Payasam being such a common one we end up making different combination in making it. This payasam was another special treat that Amma makes. The addition of carrot makes it attractive for the kids and makes it very healthy also.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I always remember Amma making some kind of payasam for Saturday Pooja. Infact I started loving semiya payasam only after eating it so often every Saturday. To ease the monotony, Amma twists the recipe frequently. I remember her using Sago on many occasions. That silky texture that renders when you chew a sago gives you a distinct taste. With flavoursome carrots this payasam was one I can always remember.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/TMRxjpm-6FI/AAAAAAAAAo0/VIMyZa0eQJU/s1600/Sago+Carrot+Semiya+Payasam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_hHmmPIy37jM/TMRxjpm-6FI/AAAAAAAAAo0/VIMyZa0eQJU/s400/Sago+Carrot+Semiya+Payasam.jpg" width="400" /></a></div><br />Ingredients Needed:<br /><br /><br />Sago - 2 tsp <br />Vermicelli / Semiya - 50 gms<br />Milk - 1/2 litre<br />Carrot, grated - 50 gms<br />Sugar - 50 gms<br />Cardamon - a pinch<br />Clarified Butter / Ghee - 3 tsp<br />Cashew Nuts, Raisins - handful<br /><br />Method to prepare:<br /><br />Soak Sago for 1/2 hr prepare cook with water just enough to cover it. Cook till it is tender. Keep it aside.<br /><br />Heat a pan with ghee, roast the nuts and keep it aside. <br /><br />Grate the carrots and roast it in ghee followed by Vermicelli.<br /><br />Meanwhile boil milk in a pan, once it thickens, Slowly add Sago along with water, roasted semiya and carrot to the milk, simmer till everything gets done to partial.<br /><br />Add sugar and simmer for 10 mins for the sugar to dissolve.<br /><br />Finally add the roasted nuts. Bring to boil and switch.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hHmmPIy37jM/TMRxuDKrXeI/AAAAAAAAAo4/6_85zKrHuLk/s1600/Carrot+Sago+Vermicelli+Payasam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_hHmmPIy37jM/TMRxuDKrXeI/AAAAAAAAAo4/6_85zKrHuLk/s400/Carrot+Sago+Vermicelli+Payasam.jpg" width="400" /></a></div><br /><div style="text-align: justify;">The mix of all three ingredients makes it unique and at the same time very healthy. If required, you can reduce the sugar if the carrots used are sweet.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Semiya Payasam gets done on most Festival days. Do share what special dishes you are planning to make for the Diwali. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Here's wishing you all a great week ahead!</div></div>Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com11tag:blogger.com,1999:blog-5025190990893210200.post-14212715433023754492010-10-30T16:27:00.000+05:302011-08-25T08:04:52.903+05:30Diwali Marundhu/Legiyam (Medicine)<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">We celebrate Diwali with lots of sweets and crackers. To smoothen our stomach and to avoid indigestion, we prepare this marundhu – proper English translation is Medicine. Our ancestors used to add many ingredients in this which cannot be ground in our modern mixie. But in this fast world, everything is simple – we get ready made powder called – Diwali Marundhu powder in shops. Just you have to add jaggery and prepare it. That’s all. Some may not trust the ingredients (like me?). So they make it simple and prepare this with fewer ingredients at home. Here is a simple recipe which can be prepared at any time as the ingredients are easily available everywhere.</div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/TM1LWbhTXZI/AAAAAAAAApE/evL_fmf0_84/s1600/03+Diwali+Marundhu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_hHmmPIy37jM/TM1LWbhTXZI/AAAAAAAAApE/evL_fmf0_84/s320/03+Diwali+Marundhu.JPG" width="315" /></a></div>Ingredients:<br /><br />Coriander powder 1 small cup<br />Jeera powder ½ cup<br />Fresh ginger paste or Chukku/dried ginger powder ¼ cup (I used ¼ cup ginger juice and ¼ cup chukku powder for extra hotness)<br />Dates Syrup 1 cup or Vellam/Jaggery 1 ¼ cups<br />Elaichi powder ½ tsp<br />Ghee ¼ cup<br /><br />If you use fresh ginger – peel and grind it nicely in the mixie. Or else to avoid the fiber, you can extract juice through juicer and add it. Or else use dried ginger powder alone. Either way you can follow.<br /><br />In a MW vessel, add everything and cook on high for 5 minutes, stirring in between. Cook few more minutes till you reach the consistency.<br /><br />Or else, take a bottom thick vessel, dissolve jaggery with ½ cup of water. Strain for impurities and boil the syrup. After few minutes add all other ingredients and stir it continuously by adding ghee in installments. When it starts thickening remove. It will harden while cooling. This process might need more ghee.<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/TM1LXJF6s4I/AAAAAAAAApI/FMfX47xx7yc/s1600/00+DM+Ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="http://1.bp.blogspot.com/_hHmmPIy37jM/TM1LXJF6s4I/AAAAAAAAApI/FMfX47xx7yc/s320/00+DM+Ingredients.JPG" width="320" /></a></div>Instead of jaggery, I added dates syrup (store bought one). The taste is very nice.<br /><br />Normally it is prepared during Diwali times. But it can be prepared at any time and kept handy which is good for indigestion. Select tender ginger for this. </div>Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com7tag:blogger.com,1999:blog-5025190990893210200.post-11011912041026022952010-10-21T11:09:00.000+05:302010-10-21T11:09:34.841+05:30Ukkarai ~ Diwali Sweet Dish<div class="separator" style="clear: both; text-align: center;"></div>This one is our traditional sweet and normally prepared during <a href="http://www.indianchild.com/diwali.htm">Diwali.</a> As usual each one has got their own method of preparing it. I prefer the following way, as it gives soft granules. By this way you need less ghee also. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hHmmPIy37jM/TL_RBrNMrXI/AAAAAAAAAok/8WAaAAr5Jok/s1600/Ukkarai3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="http://4.bp.blogspot.com/_hHmmPIy37jM/TL_RBrNMrXI/AAAAAAAAAok/8WAaAAr5Jok/s320/Ukkarai3.JPG" width="320" /></a></div><br />Ingredients:<br /><br />Channa dhal ½ cup<br />Tur dhal ¼ cup<br />Moong dhal ¼ cup (Or you can use only channa dhal also)<br />Grated fresh coconut ¾ cup<br /><br />Vellam/Jaggery 1 cup (as per your taste)<br />Elaichi powder ¼ tsp<br />Fried Cashews<br />Ghee 3 tbsp<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hHmmPIy37jM/TL_RDGkYrnI/AAAAAAAAAoo/HWMY_MwBx00/s1600/Ukkarai1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="http://4.bp.blogspot.com/_hHmmPIy37jM/TL_RDGkYrnI/AAAAAAAAAoo/HWMY_MwBx00/s320/Ukkarai1.JPG" width="320" /></a></div><br /><br />Preparation:<br /><br />Dry roast the dhals and wash and soak in water for 2 -3 hours. Drain the water and leave it in colander for at least 30 minutes. Grind it in the grinder without adding water. Need not be too smooth but not too grainy too. When you touch the batter it will not stick to your hand. It will be like this<br /><br />Remove it and steam cook this batter in the idli plates for about 12-15 minutes. Let it cool. Break it into granules. It will look like this.<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/TL_RR9kVxgI/AAAAAAAAAow/oByYdKUWgxc/s1600/Ukkarai+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="http://2.bp.blogspot.com/_hHmmPIy37jM/TL_RR9kVxgI/AAAAAAAAAow/oByYdKUWgxc/s320/Ukkarai+2.JPG" width="320" /></a></div><br />In 1 tsp ghee, roast the cashews first then roast the grated coconut till golden brown.<br /><br />Now take a thick bottom vessel and boil the jaggery with ½ cup of water. Strain for impurities. Leave it to boil again till you reach soft ball consistency. When you leave ¼ tsp syrup in 1 tsp water, you must be able to form a soft ball. At this stage, add the elaichi powder, coconut and the steamed batter. Mix well adding ghee in installments. As the batter is already steam cooked, it may not take more than 3-4 minutes. By this way, you can reduce the ghee also. I added only 2 tbsp. Garnish with cashews. A grainy ukkarai is ready. Very tasty with the mixture of dhals.Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com10tag:blogger.com,1999:blog-5025190990893210200.post-75918057283427349592010-10-13T08:45:00.000+05:302010-10-13T08:49:05.145+05:30Verakadalakai chundal ~ Peanut sauté<div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/5077369464/" title="Verakadalai Chundal by sunshinemomsblog, on Flickr"><img src="http://farm5.static.flickr.com/4132/5077369464_262089b0bd.jpg" alt="Verakadalai Chundal" height="267" width="400" /></a><br />Verakadalakai chundal ~ Peanut sauté<br /><br /></div>It is Navratri in India. A time to dance, to rejoice over the peace brought on earth by Goddess Durga according to Indian Mythology and an excuse for getting in touch with near and dear ones! If you look more closely, you will find that it is a celebration of women power (Goddess Durga being a manifestation of Shakti in various forms). Each day of Navratri is characterized by offering prayers to the Goddess Durga and other female deities. Gujarat and Bengal bring in the festival with vibrancy. Gujaratis play garba (a folk dance) in colourful outfits while bengalis play with kumkum. South has a more subdued form of celebrating the festival. We set up a 'golu', steps filled with statuettes of Gods and Godesses, figurines depicting the life and culture of people and sometimes a small garden by the side of the golu. Setting up the 'golu' was fun as kids. It is something similar to decorating a Christmas tree requiring imagination, energy and joy!<br /><br />No festival however goes without its share of sweets and savouries and in India these are made in abundance! All nine days of Navratri we make different types of sundals (chundal / sautes) to offer as 'prasadam' towards the end of each prayer session.<br /><br />What is the point of making so many sweets, you might wonder! Well, it is all about sharing. During the nine nights of Navratri, we have a gathering of women friends and we offer them the prasad along with a momento and an assembly of betel leaves, turmeric packet, kumkum (vermilion tilak powder) and betel nuts. [picture below]<br /><br />Some of these ideas have already been shared by <a href="http://beyondcurries.blogspot.com/2010/09/navarathri-specials.html">Viji </a>earlier in Beyond Curries. Today I am presenting yet another sundal. This time it is made of peanuts (ground nuts), a legume belonging to the family fabaceae. Sundals hardly take any time and can be used as a side dish with gravy and rice as well as a tea time snack by themselves. They are so versatile!<br /><br /><br /><hr />Recipe: <span style="font-weight: bold;">Kadalai sundal ~ peanut sauté</span><div style="text-align: left;">Preparation Time : 10 minutes excluding soaking time<br />Serves : 2 persons<br />Recipe Level<i>:</i> Easy<br />Recipe/Post by: <a href="http://beyondcurries.blogspot.com/search/label/Sunshinemom" target="_blank">Sunshinemom</a> </div><hr /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Raw peanuts - 1 cup (Soaked overnight or for 4 to 5 hrs.)<br />Green chilli - 1<br />Coconut, grated freshly - 2 tbsp.<br />Curry leaves - 1 sprig, leaves trimmed<br />Asafoetida - A pinch<br />Oil (any neutral oil, preferably coconut oil) - 1 tsp.<br />Mustard seeds - 1/2 tsp.<br />Split, husked, blackgram - 1/2 tsp.<br />Salt to taste<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/5077369840/" title="Verakadalai Chundal by sunshinemomsblog, on Flickr"><img src="http://farm5.static.flickr.com/4111/5077369840_05308be295_z.jpg" alt="Verakadalai Chundal" height="600" width="400" /></a><br />Verakadalakai chundal ~ Peanut sauté<br /></div><br /><span style="font-weight: bold;">Method:</span><br /><br /><span style="font-style: italic; font-weight: bold;"></span>Steam, pressure cook or boil and strain the soaked peanuts with a little salt till cooked. Drain and set aside.<br /><br />Heat a wok or kadhai with the oil. When hot, splutter mustard seeds followed by the blackgram. When they turn light golden add the curry leaves, hing and peanuts in the same order.<br /><br />Adjust salt if needed.<br /><br />In a mortar crush a tsp. of coconut with the green chilli well.<br /><br />Add the crushed mix and the rest of the coconut to the wok and saute till the ingredients are uniformly distributed.<br /><br />Makes a good tea time snack!<br /><br />I always add a tablespoon of finely chopped raw mango as well. It brings a nice surprise while eating, but is optional.Sunshinemomhttp://www.blogger.com/profile/04812330917596597028noreply@blogger.com5tag:blogger.com,1999:blog-5025190990893210200.post-76759508410627914522010-10-03T20:30:00.000+05:302010-10-03T20:30:22.105+05:30Badam Besan Milk Burfi<div style="text-align: justify;">Sounds like classic combination? Yes it is. I have tried before cashew, coconut and milk which is my favorite. Very rich and creamy. With the use of Microwave (MW), with less fat, it came out very well and topped with chopped almond nuts (raw) it was a real treat. <br /><br />When you try make sure, you keep the sugar level right which is the binding agent in all sweets. If you reduce it, you won’t get the consistency. And the timings here I have given will also vary as per the vessel, oven, and the ingredients quality. If you are trying for the first time and not sure about the consistency level, try in small quantity to avoid wastage. If you have taken before the time and it is halwa consistency, add some milk powder and adjust it but not any flour. These are only remedies when you go wrong. </div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hHmmPIy37jM/TKiZzDmHpWI/AAAAAAAAAoU/sYHE-hiZdhU/s1600/BadamBesanMilkBurfi.JPG+%284%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="http://3.bp.blogspot.com/_hHmmPIy37jM/TKiZzDmHpWI/AAAAAAAAAoU/sYHE-hiZdhU/s400/BadamBesanMilkBurfi.JPG+%284%29.JPG" width="400" /></a></div> <br /><blockquote>Ingredients:<br />Almond meal/flour 1.5 cups<br />Gram/besan flour 1 cup<br />Milk 1 cup<br />Sugar 3 cups<br />Ghee 5 +1 tbsp for greasing (fresh home made)<br />Elaichi powder 1 tsp<br />Broken raw almonds 2 tbsp for garnishing<br /><br />One big MW proof vessel.</blockquote><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/TKiZz7OhZLI/AAAAAAAAAoY/TqG6uJ8iyjY/s1600/BBMBIngredients.JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/_hHmmPIy37jM/TKiZz7OhZLI/AAAAAAAAAoY/TqG6uJ8iyjY/s320/BBMBIngredients.JPG.jpg" width="320" /></a></div><br /><blockquote><div style="text-align: justify;">Preparation<br /><br />Dry fry the besan flour for 2 minutes. Leave it cool. <br /><br />In a MW vessel take sugar and milk together. MW high for 2-3 minutes. Add the almond meal and besan flour and mix well. Since it is fried a little bit before, it is will not form lumps. Add 1 tbsp ghee and cook on high for 2-3 minutes again. Add the remaining ghee in installments. When you can form a soft ball out of the mass stop cooking. It took me 13-15 minutes totally. I used to keep stirring, after taking it out from the oven for a while before spreading. If you want soft ones, spread it immediately. <br /><br />Spread this on a greased plate (1 tbsp ghee) and smooth the top. I have used a small flat bottom steel vessel greased with ghee to even the top. Press the chopped almond on top. Slice it with sharp knife. Let it cool. </div></blockquote><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hHmmPIy37jM/TKiZ1OdmP0I/AAAAAAAAAoc/q6lWDH68V_o/s1600/BadamBesanMilkBurfi.JPG.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="http://3.bp.blogspot.com/_hHmmPIy37jM/TKiZ1OdmP0I/AAAAAAAAAoc/q6lWDH68V_o/s400/BadamBesanMilkBurfi.JPG.JPG" width="400" /></a></div><br /><div style="text-align: justify;">Normally we get ready made almond meal (flour). If not available soak 10-12 badams, peel the skin and grind it with little milk into fine paste and use it. I find this almond meal is a handy one for my baking. </div>Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com11tag:blogger.com,1999:blog-5025190990893210200.post-52383297947701650182010-09-29T21:09:00.000+05:302010-09-29T21:09:51.178+05:30Red Pepper With Chickpea Saute | Red Capsicum with Channa Dal | Capsicum Parupu Usili<div style="text-align: justify;">When one attends a typical Tamilian Wedding, one is sure to be feasted on a Paruppu Usili. I remember since childhood always looking forward to this dish. And I never stopped. I don't remember Amma preparing this at home during my childhood. It was only much later that she finally started making it herself. There are so many ways to make this. Most times we follow the shortest method to arrive at the most delightful dish one can imagine.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I already posted a Usili, then recently ended up making it again in 3 different ways. And of course the vegetable that goes in also changes the way it tastes. I have known this being made with French Beans, Banana Blossoms, Cluster Beans, Banana Stem and the latest addition made by Amma were these beautiful Red Capsicum. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Though Green Capsicum is common at home, Red and Yellow makes it sometimes to the pantry. And one such time, it also ended up as an Usili.</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/TKNaCCzGx5I/AAAAAAAAAoQ/t-PV5T-rAQc/s1600/Capsicum+Parupu+Usili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_hHmmPIy37jM/TKNaCCzGx5I/AAAAAAAAAoQ/t-PV5T-rAQc/s400/Capsicum+Parupu+Usili.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-weight: bold;">Capsicum Parupu Usili</span></div><br /><hr />Recipe: <span style="font-weight: bold;">Red Pepper With Chickpea Saute | Capsicum Parupu Usili</span><br />Soaking Time <span style="font-weight: bold;">: 30 minutes</span><br /><div style="text-align: left;">Preparation Time : 20 minutes<br /><br />Recipe Level<i>:</i>Intermediate<br />Recipe/Post by: <a href="http://beyondcurries.blogspot.com/search/label/Srivalli" target="_blank">Srivalli</a> </div><hr /><br /><div style="text-align: justify;"><blockquote><div style="text-align: justify;">Ingredients</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Red Pepper/ Red Capsicum - 1 large</div><div style="text-align: justify;">Channa Dal / CheckPeas - 1/2 cup</div><div style="text-align: justify;">Red Chilis, dry - 3 -4 </div><div style="text-align: justify;">Salt to taste</div><div style="text-align: justify;">Curry leaves - few leaves</div><div style="text-align: justify;">Mustard Seeds, Urad dal - 1/2 tsp</div><div style="text-align: justify;">Oil - 1 tsp</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Utensils Needed - Non Stick pan</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Method to prepare:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Wash and soak Channa dal for 1 hr. Grind coarsely along with Red chili and salt.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Chop the Capsicum into long pieces. Heat a non stick pan with oil, season with mustard seeds, urad dal and curry leaves. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Once the mustard splutters, add the channa dal coarse mix along with capsicum. Cover with lid and simmer for 10 minutes. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Keep stirring in between to ensure it doesn't get stuck to the bottom.</div><br /></blockquote></div>Serve this with Sambar and steaming rice.Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com2tag:blogger.com,1999:blog-5025190990893210200.post-18764616574931487422010-09-24T06:14:00.000+05:302010-09-24T06:14:48.334+05:30Navarathri Specials<div style="text-align: justify;">Navrathri is nearing and everyone in India is busy in buying dolls. Preparing different Neivedyams for evening pooja for distribution is a real fun. There are different dishes prepared during these 9 days. Each one follows their own custom of doing it. <br /><br />Each day one Sundal; Savor (any dhal sauted with mustard seeds, green chili or spices) or Sweet (with jaggery). On Fridays we prepare Puttu for distribution. Saturday we prepare Ellu podi. Rest of the days as per their custom and convenience. But each day has got specific neivedyams for a specific God. <br /><br />Sundals - All the dry beans can be used as plain or sprouted to enhance its nutrients.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/TJvzOHL78JI/AAAAAAAAAnQ/vc52_GZG5Fo/s1600/9Sundals.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_hHmmPIy37jM/TJvzOHL78JI/AAAAAAAAAnQ/vc52_GZG5Fo/s400/9Sundals.jpg" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />For sprouting, I normally soak it for 24-36 hours minimum exchanging water 3 times (every 12 hours). Then drain it for 5 minutes. Knot this in a muslin cloth (or any thin kitchen towel). Keep it on the table and cover it with a wooden basket (or any plastic one with holes) – I mean cover it ¾ only. After 12 hours start sprinkling water to keep it moist. Any hard dhals can be sprouted like this. But moong dhal doesn’t take much time to sprout. By this way you increase the protein content of dhals. <br /><br />For all beans (except mentioned specifically here), to add spice use my SIMP powder - or else roast red chili, channa dhal, coriander seeds, curry leaves and hing in 1 tsp oil and powder it coarsely in the mixer to sprinkle it at the end. </div><div style="text-align: justify;"></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>Kondakadalei Sundal - Kabuli black channa – sprouted one. </b></div><div style="text-align: justify;"><br />Sprout them as mentioned above, cook in pressure cooker till soft and termper with mustard seeds, curry leave and one tbsp of SIMP powder. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/TJvy6zO5rPI/AAAAAAAAAm4/STHImnv1utg/s1600/01-SproutedKCSundal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="http://2.bp.blogspot.com/_hHmmPIy37jM/TJvy6zO5rPI/AAAAAAAAAm4/STHImnv1utg/s400/01-SproutedKCSundal.JPG" width="400" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Sprouted Kondakadalei Sundal - white one</b><br />Sprout them and temper them the same way mentioned above.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/TJvzBBRbtaI/AAAAAAAAAnA/QvbKR_b6fNQ/s1600/02-SproutedChanna+%281%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="http://1.bp.blogspot.com/_hHmmPIy37jM/TJvzBBRbtaI/AAAAAAAAAnA/QvbKR_b6fNQ/s400/02-SproutedChanna+%281%29.JPG" width="400" /></a></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>Sprouted moong dhal</b><br />The same way, but need not be pressure cooked - can be steam cooked to avoid nutrition loss. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/TJvzH6uQYiI/AAAAAAAAAnI/DuBWn3LTBsQ/s1600/03-Payaru+Sundal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="http://1.bp.blogspot.com/_hHmmPIy37jM/TJvzH6uQYiI/AAAAAAAAAnI/DuBWn3LTBsQ/s400/03-Payaru+Sundal.JPG" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Mochai Sundal (Lima Beans) – plain one</b><br />The same way of channa Sundal</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/TJvzWkSl8QI/AAAAAAAAAnY/ozl3ctFofJ0/s1600/04-MochaiSundal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="http://1.bp.blogspot.com/_hHmmPIy37jM/TJvzWkSl8QI/AAAAAAAAAnY/ozl3ctFofJ0/s400/04-MochaiSundal.JPG" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Karamani vella Sundal (Black eyed beans with jaggery)</b></div><div style="text-align: justify;"><br />Soak one cup of karamani for 5 hours. Pressure cook it for 2 whistles. Drain and keep it aside. Melt ¾ cup of jaggery (or less than this) with ¼ cup of water. Strain for impurities. Add 1 tbsp of fresh coconut, ¼ tsp elaichi powder and boil it again for 3 minutes. Now add the Karamani and cook for few more minutes. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/TJvzd59dRMI/AAAAAAAAAng/zR91j7zXfQY/s1600/05-Karamani+Sundal+Sweet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="http://2.bp.blogspot.com/_hHmmPIy37jM/TJvzd59dRMI/AAAAAAAAAng/zR91j7zXfQY/s400/05-Karamani+Sundal+Sweet.JPG" width="400" /></a></div><div style="text-align: justify;"><b>Peanut Sundal</b></div><div style="text-align: justify;"><br />For this you have to use raw (not roasted) ones with skin. Soak them for 5 hours and pressure cook along with salt for 2 whistles. Then temper it with mustard seeds, one red chili, curry leaves and a pinch of hing.</div><div style="text-align: justify;"></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hHmmPIy37jM/TJvzkaGg0CI/AAAAAAAAAno/AujnpCqm8EY/s1600/06-PeanutSundal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="http://3.bp.blogspot.com/_hHmmPIy37jM/TJvzkaGg0CI/AAAAAAAAAno/AujnpCqm8EY/s400/06-PeanutSundal.JPG" width="400" /></a></div><div style="text-align: justify;"><b>Red beans Sundal</b><br />The same way of Channa Sundal</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hHmmPIy37jM/TJvzq0JPqVI/AAAAAAAAAnw/wLpefVisvuA/s1600/07-RedBeans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="http://4.bp.blogspot.com/_hHmmPIy37jM/TJvzq0JPqVI/AAAAAAAAAnw/wLpefVisvuA/s400/07-RedBeans.JPG" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Kollu (Horse gram) Sundal - sprouted</b><br />The same way of Channa Sundal</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hHmmPIy37jM/TJvzxt2zZ4I/AAAAAAAAAn4/vA94XKypGPI/s1600/08-SproutedKollu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_hHmmPIy37jM/TJvzxt2zZ4I/AAAAAAAAAn4/vA94XKypGPI/s400/08-SproutedKollu.JPG" width="400" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Jaggery Puttu</b></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/TJvz-cVjlJI/AAAAAAAAAoA/Ey0Oq1nA3KE/s1600/09-Puttu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="http://2.bp.blogspot.com/_hHmmPIy37jM/TJvz-cVjlJI/AAAAAAAAAoA/Ey0Oq1nA3KE/s400/09-Puttu.JPG" width="400" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />This is very famous during Navrathiri. I never miss the Friday during the 9 days to collect this delicious puttu from my friend’s house. Though looks very tedious to prepare, it is easy if you practice. When you follow the steps clearly, it won’t go wrong. The texture must be so soft. That’s the secret of this recipe. <br /><br /><blockquote>Ingredients:<br />Raw rice flour 1 cup<br />Jaggery ¾ cup<br />Fresh coconut 1 tbsp<br />Elaichi powder ½ tsp<br />Ghee 1 tsp<br />Cashews few broken<br /><br />Preparation:<br /><br />If you are using raw rice, soak for 30 minutes and then dry it on a towel. Grind it in mixie to fine powder. Sieve well. Dry roast this flour well till the colour changes to light brown. <br /><br />Take one cup of water with a pinch of salt and haldi. Heat it. When it is lukewarm start adding this water slowly to the roasted flour. At one stage you will get soft granular consistency. You can hold the flour. But if you open your hand, it will flow. That’s the right consistency. Stop adding water at this stage. You might use the full 1 cup water or less than that. It all depends on the rice. I never used more than ¾ cup. <br /><br />Steam this for 10 minutes along with coconut and elaichi powder. <br /><br />Now prepare the jaggery syrup with ¼ cup of water. Once it dissolved, strain for impurities. Again boil it till you reach soft ball consistency. If you add ½ tsp syrup to water, you should be able to form a ball (not too hard). Switch off the stove, and add this to the steamed flour slowly and mix well. Break any lumps. Add the fried cashews along with the ghee. That’s it. It’s very tasty and soft too. </blockquote></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Sesame balls</b></div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hHmmPIy37jM/TJv0LYNoy8I/AAAAAAAAAoI/wdSoDVCbxyY/s1600/10-Sesame+Balls+06.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="http://3.bp.blogspot.com/_hHmmPIy37jM/TJv0LYNoy8I/AAAAAAAAAoI/wdSoDVCbxyY/s400/10-Sesame+Balls+06.JPG" width="400" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />On Saturday they used to prepare yellu podi (sesame flour with jaggery). I just love this. Some used to prepare it in ball shape and distribute. Here is my version.<br /><br /><blockquote>Ingredients:<br />Sesame Seeds 1 cup<br />Jaggery ¾ cup<br />Desiccated coconut ½ cup<br />Cashews broken 2 tbsp (fried or raw ones as per your choice)<br />Elaichi powder ½ tsp<br />Melted Ghee optional 1tbsp<br /><br />Preparation:<br /><br />Roast the sesame seed into slightly brown stage as shown in the photo (if you get roasted ones, use it directly). In ME we always get fried sesame seeds. Add all the ingredients except cashews and grind it in mixie. If you have traditional grinder it will be very tasty. When you do it with traditional grinder no need to add ghee as the seeds will release its own oil. Still if you add little ghee it gives nice aroma.<br /><br />Once it is grinded well add the broken cashews and shape it to small balls. Sounds tricky, but when you shape it, you will find it very easy. </blockquote>Not only during navrathri festival, it can be prepared once a week to have healthy snack. </div>Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com8tag:blogger.com,1999:blog-5025190990893210200.post-36807917031647462252010-09-14T22:13:00.003+05:302012-09-29T22:12:28.583+05:30Uppu Kozhokottai ~ Steamed savoury snack<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4982697616/" title="Uppu Kozhokottai ~ Steamed savoury snacks by sunshinemomsblog, on Flickr"><img alt="Uppu Kozhokottai ~ Steamed savoury snacks" height="640" src="http://farm5.static.flickr.com/4126/4982697616_c6dd82916c_z.jpg" width="427" /></a></div><div style="text-align: center;"><span style="font-style: italic; font-weight: bold;">Uppu Kozhokottai ~ Savoury steamed dumplings with blackgram dal filling</span></div><br /><div style="text-align: justify;">I hail from Palakkad and our cuisine is a combination of the best from the regions of Tamilnadu and Kerala. Every festival is celebrated with sweets and savouries that are unique to that festival. The traditional sweets made for Ganesh Chaturthi in Palakkad, are 'vella kozhokottai' (Steamed jaggery and coconut filled sweets) and 'sugiyan' (Fried jaggery and coconut balls). The savouries comprise of vadai (savoury fritters) and many varieties of savoury kozhokottais (steamed dumplings).</div><br /><div style="text-align: justify;">Kozhokottai (pronounced as koyo-ko-tie, the 'y' is pronounced with a roll of the tongue), is much loved and for some reason I seem to make it only during Ganesh Chaturthi and not otherwise. It is said to be Lord Ganesha's favorite snack. Our's too! It is basically a sweet or savory filling wrapped in rice flour dough. This is then steamed till the rice flour covering becomes translucent. The feeling as you cut through the covering and bite into the filling can only be described as 'heady'!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">There are two methods to make the covering. The popular method involves using pounded rice flour. I used to follow the rice flour method until my sister told me to try the one I am sharing here. I find the results so good with this one that I haven't bothered to look back! Using raw rice batter yields a softer covering as compared to the one made with shop bought rice flour. This is because shop bought rice flour does not contain moisture.</div><br /><hr />Recipe: <span style="font-weight: bold;">Uppu Kozhokottai ~ Steamed savoury snacks</span><br /><div style="text-align: left;">Preparation Time : 30 minutes<br />Serves : 15 pieces<br />Recipe Level<i>:</i>Intermediate<br />Recipe/Post by: <a href="http://beyondcurries.blogspot.com/search/label/Sunshinemom" target="_blank">Sunshinemom</a> </div><hr /><br /><span style="font-weight: bold;">Ingredients:</span><br />Covering:<br />1.5 cups, raw rice<br />1.5 + 1.5 cups, water<br />3 tbsps. oil (I use sesame oil)<br />1/2 tsp. salt<br /><br />Filling:<br />1/2 cup Black gram dal (Urad dal)<br />Water to cover the dal<br />salt to taste<br />1 green chilli<br />A sprig of curry leaves<br />3 tbsp. of fresh grated coconut<br /><br /><span style="font-weight: bold;">Method:</span><br /><br /><span style="font-style: italic; font-weight: bold;">Filling:</span><br /><div style="text-align: justify;">Soak the split, husked, black gram dal in just enough water for at least half an hour.</div><div style="text-align: justify;">Drain completely and add the chopped green chillies and chopped curry leaves. Mix in salt.</div><div style="text-align: justify;">Grind without water to a rough paste. (We do not want a soft paste. The paste has to be dry and retain some coarseness due to broken dal). See picture below.</div><div style="text-align: justify;">Steam the mixture in a steamer or cooker (without weight/whistle) for about 15minutes till done.</div><div style="text-align: justify;">Cool and crumble to granules. Mix in grated coconut to distribute it uniformly throughout the mixture. Set aside and prepare the covering.</div><br /><span style="font-style: italic; font-weight: bold;">Covering:</span><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4984817355/" title="IMG_9064 by sunshinemomsblog, on Flickr"><img alt="IMG_9064" height="300" src="http://farm5.static.flickr.com/4127/4984817355_1efe8d023f_o.jpg" width="450" /></a><br /><span style="font-style: italic; font-weight: bold;">Rice flour dough for covering</span><br /><br /></div><div style="text-align: justify;">Soak rice in 1.5 cups of water for at least an hour.</div><div style="text-align: justify;">Grind to a smooth paste with the water used for soaking. Do not add more water.</div><div style="text-align: justify;">In a heavy bottomed vessel or wok, heat the oil. Add 1.5 cups of water and salt and bring it to a boil.</div><div style="text-align: justify;">Now pour the rice paste into the water stirring all the while to avoid lump formation.</div><div style="text-align: justify;">You will not be able to avoid the lumps completely but keep stirring and if any lumps form on the sides of the vessel, scrape it back into the center.</div><div style="text-align: justify;">Cook, stirring till all the liquid forms into a rough ball, leaving the sides of the vessel. It will take about 5 to 6 minutes on medium flame.</div><div style="text-align: justify;">Cover with a tight lid and let the dough cook in residual heat without disturbing for another 10 minutes.</div><div style="text-align: justify;">After 5 minutes, remove the lid and let cool till warm enough to handle.</div><div style="text-align: justify;">Turn onto a large 'paraat' or plate or working space.</div><div style="text-align: justify;">Grease hands lightly and knead the dough till firm, smooth but soft.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-style: italic; font-weight: bold;">Formation of kozhokottais:</span></div><div style="text-align: justify;">Pinch a ball of dough about the size of a table tennis ball. Roll it between your palms to a smooth sphere. Flatten lightly and keeping it on a clean surface, keep pressing with light fingers to form a disc about 5 to 6 cms in diameter. The disc should be about 2mm in thickness.</div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4985418138/" title="IMG_9096 by sunshinemomsblog, on Flickr"><img alt="IMG_9096" height="675" src="http://farm5.static.flickr.com/4145/4985418138_5f7a4992aa_o.jpg" width="450" /></a><br /><span style="font-style: italic; font-weight: bold;">Shaping the kozhokottai</span><br /><div style="text-align: justify;"><br /></div></div><div style="text-align: justify;">Place a tablespoon of the filling in the center. Fold to a semi circle and press the sides of the semi circle to seal the opening.</div><div style="text-align: justify;">Similarly form the rest of the kozhokottais.</div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4991930754/" title="Uppu Kozhokottai ~ Second setting by sunshinemomsblog, on Flickr"><img alt="Uppu Kozhokottai ~ Second setting" height="675" src="http://farm5.static.flickr.com/4133/4991930754_3ffa549c77_o.jpg" width="450" /></a><br /><span style="font-style: italic; font-weight: bold;">Serving kozhokottais</span></div><div style="text-align: justify;"><span style="font-style: italic; font-weight: bold;">Steaming:</span></div><div style="text-align: justify;">Place the kozhokottais on a greased plate, in a steamer and steam till the covering turns translucent and cooked. About 15 minutes.</div><div style="text-align: justify;">If you do not have a steamer, heat water in a pressure cooker. Place a deep vessel filled upto 1/4 of its height with water. Now place the plate of kozhokottais over the vessel. Cover the cooker and steam for 15 minutes with the lid on and no weight, on moderate heat.</div><div style="text-align: justify;">When cool enough to handle, remove the plate from the steamer/cooker.</div><div style="text-align: justify;">The kozhokottais are now ready to be served.</div><div style="text-align: justify;">Traditionally it is eaten without any accompaniment and tastes good.</div><div style="text-align: justify;">I however like it with a dash of spicy szechuan sauce - an unusual combination for a traditional delicacy.</div><br /><div style="text-align: center;"><br /></div><hr /><b> Special Notes/Tips:</b><br /><ul><li>Do not hurry up and skip the part where you have to fit the lid and let the dough cook in the residual heat because, the five minute steaming helps the uncooked areas to cook through well.</li></ul></div>Sunshinemomhttp://www.blogger.com/profile/17570660228190249499noreply@blogger.com14tag:blogger.com,1999:blog-5025190990893210200.post-29601811547215832742010-09-04T13:45:00.003+05:302010-09-04T13:46:28.253+05:30Usal ~ Mixed Sprouts Curry from Maharashtra<div style="text-align: justify;">Regional Gravies...that's our theme this month at Beyond Curries. If that doesn't tickle your foodie soul, nothing else will!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">India being a nation of diverse religion, we enjoy a splendid variety of regional food, the sweets, the snacks, the festival foods and the mighty curries. It's so exciting to know that though people of different regions and caste, do not know much about the culture or customs of each other, yet the food breaks the barrier and we can see the South Indians enjoying North Indian Delicacies, while the people from north go ga-ga over the Idlis and Dosas of South. The Gujratis love to eat Mumbaiya Pavbhaji,while the Mumbaikars crave for Khaman Dhokla. The Sindhis incorporate Punjabi meals like Paneer Paalak in their cuisine, while Punjabis find Sindhi Kadhi irresistible. And these are just few examples. If you look out for the People swearing by the taste of Bengali Rosgollas, Rajashthani Gattey ki Kadhi, Hyderabadi Biryani, etc we can obviously go on and on and on.......</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Isn't it amazing to know that the food knows no boundaries????</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Well coming to today's recipe, it is one of the Maharashtra's most loved Curry, called Usal.</div><div style="text-align: justify;">Usal is a simple yet flavorful curry made with sprouted beans. Depending upon the type of dried beans used, its called as <span style="font-style: italic;">Matki chi usal</span> (Moth Beans), Moong Chi Usal (Whole green grams), Vatana chi Usal (Made with dried white peas), so on so forth....</div><br /><a href="http://s689.photobucket.com/albums/vv253/Sindhirasoi/?action=view&current=100_2435.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i689.photobucket.com/albums/vv253/Sindhirasoi/100_2435.jpg" /></a><br /><br /><div style="text-align: justify;">There are obviously many ways to cook this healthy curry, and the one shared here today is one of the simplest method, involving least of spices and using mixed sprouts instead of just one. Does anything get better than this?</div><br /><a href="http://s689.photobucket.com/albums/vv253/Sindhirasoi/?action=view&current=usal1.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i689.photobucket.com/albums/vv253/Sindhirasoi/usal1.jpg" /></a><br /><br /><hr /><i>Recipe:</i> Mixed Sprouts Usal<br /><i>Prep Time: </i>Check out <a href="http://chetday.com/sprouts.html">this</a> article for all the queries regarding soaking and sprouting different legumes (Thanks to <a href="http://jugalbandi.info/2009/12/sprouts-r-us/">Jaibee</a> for providing the link)<br /><i>Cooking Time:</i>25 minutes<br /><i>Serves:</i>Two Adults<br /><i>Recipe Level:</i> Basic<br /><i>Spice Level:</i> Low or Medium<br />Recipe/Post by: <a href="http://beyondcurries.blogspot.com/search/label/Alka">Alka</a><br /><hr /><br /><blockquote><b>Ingredients: </b><br /><br /><ul><li>Mixed Sprouts 2 cups</li><li>Onion 1 large</li><li>Tomato 1 (plump one )<br /></li><li>Green chillies 1 or 2 ( As per taste, in our case 1 green chilly is just enough)</li><li>Ginger 1 inch piece<br /></li><li>Salt as per taste</li><li>Turmeric powder 1/4 tsp</li><li>Coriander powder 1 tsp<br /></li><li>Garam masala powder ( or better still, Ghoda Masala ) 1/2 tsp</li><li>Oil 2 tsp</li><li>Freshly squeezed lemon juice and coriander leaves for garnishing<br /></li></ul><b>Special Utensils:</b><br /><br />I prefer to cook this curry in Pressure cooker. Could be cooked in any pan too.</blockquote><b>Procedure:</b><br /><ol><li style="text-align: justify;">Prepare mixed sprouts or one can use store brought sprouts too.</li><li style="text-align: justify;">In a pressure cooker (Or a pan) add 2 tsp of oil, add finely chopped onions and saute till light brown in color<br /></li><li style="text-align: justify;">Add grated tomato, chopped ginger and green chillies. Add turmeric powder, coriander powder and stir and cook well till mushy mixture is obtained. If using pressure cooker, just add the spices and a cup of water, close the lid of pressure cooker and wait for 2-3 whistles.</li><li style="text-align: justify;">Whisk the gravy well with wooden whisker/ Churner (Mathni) and add sprouts.</li><li style="text-align: justify;">Add salt and some water. Kindly note that this recipe is not of dry Usal, but with some gravy, so add at least 2 cups of water. If using pressure cooker, cook for 2 whistles.<br /></li><li style="text-align: justify;">Add garam masala powder and cook the curry till sprouts take up the flavor of spices.</li><li style="text-align: justify;">Adjust the consistency of gravy as per choice, making it dense if eating with roti or making it runny if opting to relish it with Pav (Dinner rolls).</li><li style="text-align: justify;">Garnish with coriander leaves, squeeze out some lemon juice and enjoy a hearty bowl of healthy bliss!</li></ol><hr style="text-align: justify;" /><div style="text-align: justify;"><b>Special Notes/Tips: </b></div><ul><li style="text-align: justify;">Always make a sensible choice while sprouting mixed beans, since beans tend to take up long time to soak and sprout while others like moong beans are much quicker to amaze you with tender shoots.</li><li style="text-align: justify;">If buying sprouts from store, please rinse it well with water. Though it takes away some nutrition, but saves you from consuming chemicals, mud particles, or the germs if the beans are handled un-hygienically while soaking and sprouting. The best thing is to sprout your beans at home.</li><li style="text-align: justify;">You can serve it with some farson, sev papdi or Mumbai bhel , and chopped onion to make misal and if to that you add some fresh curd while serving, then it becomes dahi misal...both being the famous street food of Maharashtra.</li></ul>Alkahttp://www.blogger.com/profile/16895070780516688878noreply@blogger.com8tag:blogger.com,1999:blog-5025190990893210200.post-28896556694068555902010-08-31T08:25:00.000+05:302010-08-31T08:25:12.124+05:30Coconut Sesame LaddooSesame Laddos are very versatile and most sought out in our home. I love these laddos and I have known Amma making these laddos during Vinayaka Chaturthi. As we have Vinayaka Chaturthi coming next week, I know I am going to enjoy these treats again.<br /><br />Though we normally make these laddos with just plain Sesame seeds, Athamma makes it with Freshly grated Coconut too. So here is her version of Laddos<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/THxdxex1IFI/AAAAAAAAAmY/WFIQ99k9-gE/s1600/Coconut+Sesame+Laddoo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="http://1.bp.blogspot.com/_hHmmPIy37jM/THxdxex1IFI/AAAAAAAAAmY/WFIQ99k9-gE/s400/Coconut+Sesame+Laddoo.jpg" width="400" /></a></div><br /><div style="text-align: justify;"><blockquote>Ingredients Needed:<br /><br />Black Sesame Seeds - 1 cup<br />Jaggary - 1 cup<br />Fresh Coconut, grated - 1 cup<br />Ghee - 1 tsp<br /><br /><br />Method to prepare:<br /><br />If you have to wash the Sesame seeds, wash and let it drain in a colander. Then spread it over a cloth and allow it to dry in shade.<br /><br />Powder the jaggary into a bits. <br /><br />Then take the Black Sesame Seeds and Jaggary in mixer and pulse it to a fine powder.<br /><br />Grate the coconut, fry in ghee. Remove and keep it aside.<br /><br />When the sesame seeds have been ground to a course powder, pulse the fried Coconut along with sesame seeds for once. <br /><br />Finally remove and shape into balls. <br /></blockquote></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hHmmPIy37jM/THxd6cwcaVI/AAAAAAAAAmg/U7ktF1DRLYc/s1600/Sesame+Coconut+Laddo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_hHmmPIy37jM/THxd6cwcaVI/AAAAAAAAAmg/U7ktF1DRLYc/s400/Sesame+Coconut+Laddo.jpg" width="400" /></a></div><br />Store these in air tight containers for a week. These are very handy to make when you have excess coconut on hand.Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com3tag:blogger.com,1999:blog-5025190990893210200.post-89540410029817167942010-08-25T09:15:00.000+05:302010-08-25T09:15:37.972+05:30Mysore Pak<div style="text-align: justify;">A must in our house during Diwali. My mom used to prepare almost every year. Her version will give porous mysore pak. Inside it will be like honey comb texture. She always comment that mysorepak should not be prepared like other burfis. <br /><br />There are two methods of preparing it. One is porous and the other one what is called mysore pa. A soft one but melts in your mouth. Lately the second version is very popular in Krishna sweets and other shops. Even Aavin has started making this and available one piece in a small rectangle container. Nothing can beat the home made taste. <br /><br />The sugar and ghee can’t be compromised in real mysore pas. <br /><br />I prefer to use only three ingredients – gram flour, sugar and ghee. No spices. </div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hHmmPIy37jM/THSQjVi7e6I/AAAAAAAAAmA/Yt8oQpsxkr8/s1600/MysorePa+%282%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="http://3.bp.blogspot.com/_hHmmPIy37jM/THSQjVi7e6I/AAAAAAAAAmA/Yt8oQpsxkr8/s400/MysorePa+%282%29.jpg" width="400" /></a></div><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Mysore Pak</span></div><hr /><span style="font-style: italic;">Recipe:</span> <span style="font-weight: bold;">Mysore Pak</span><br /><span style="font-style: italic;">Recipe Level:</span> Medium<br /><span style="font-style: italic;">Recipe/Post by:</span> <a href="http://beyondcurries.blogspot.com/search/label/Viji">Viji</a><br /><hr /><br />The traditional method is 1:3:3. For one cup of gram flour 3 cups of sugar and 3 cups of ghee are added. No doubt this will yield porous mysore paks. In this method sugar is melted till one string consistency and flour and ghee are added in installment. To get the bright colour at the bottom, they will purposely leave the mass to brown a little bit at the bottom without stirring. These are professional tricks. Cooks used to follow this, as they have full control on the texture. Once it is spread for cooling it was not leveled to get the porous texture. For leveling they just shake the tray.<br /><br />In the second method – mysore pa – you can reduce the sugar and ghee to some extent and prepare. For one cup of flour 2 ½ cups of sugar and 2 cups ghee are added. No syrup business here. Once the sugar is melted, add the flour immediately and keep stirring adding ghee in installment. <br /><br />Before further ado, let us go back to the recipe. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hHmmPIy37jM/THSRlhAWBTI/AAAAAAAAAmI/LWyEzO3zWgU/s1600/Besan+Flour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_hHmmPIy37jM/THSRlhAWBTI/AAAAAAAAAmI/LWyEzO3zWgU/s320/Besan+Flour.jpg" /></a></div><br /><br /><blockquote>Ingredients<br /><br />1 cup fresh besan/gram/channa flour (Kadalai mavu)<br />2 ½ cups sugar<br />2 cups fresh home made ghee</blockquote><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/THSRyDwLP_I/AAAAAAAAAmQ/bFpfiWCYCig/s1600/MysorePa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/_hHmmPIy37jM/THSRyDwLP_I/AAAAAAAAAmQ/bFpfiWCYCig/s400/MysorePa.JPG" width="400" /></a></div><br /><div style="text-align: justify;"><blockquote>Sieve the flour 2 times to aerate. I normally dry roast them for 2 minutes (only). This will make life easier while mixing with the syrup. </blockquote><blockquote><br />Prepare the ghee fresh. Filter it and keep it warm. <br /><br />In a thick bottom vessel (preferably Uruli) take the sugar and add ¼ cup of water. Keep the stove low till the sugar melts. Now start adding the flour and mix well. Keep stirring by adding ghee in installment. <br /><br />At one stage the mass will not stick to the vessel,and start raising. This is the correct stage. Remove and spread this on a greased plate. Press the top with a greased spatula or bottom of a flat cup. Sprinkle raw sugar on top. Cut them into desired shapes. This can be mouled too. As long as it is warm it will obey your order. So don’t worry. Cool and then serve. </blockquote></div><br />It is soft and melts in mouth. I prefer this method to the porous one. No compromise on sugar or ghee as I said earlier. Rest everything is called besan burfi only. You can prepare it adding sugar and ghee of your choice. If you want real mysorepa, these are the measurements.Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com13tag:blogger.com,1999:blog-5025190990893210200.post-78273739082152710972010-08-21T12:54:00.005+05:302010-08-21T12:55:16.603+05:30Malai Sandwich~ A Bengali Delicacy<div style="text-align: justify;">Festivals in India are incomplete without having family , friends or near and dear ones around, the elaborate menus in the home kitchens, the glittering shops loaded with tons of festival related food, attires, colourful decorative materials , bubbling, excited kids and most important the SWEETS...yeah, we generally relate sweets with festivals in India. If shops are stacking <span style="font-style: italic;">Modak</span>, then be sure, Ganesh Chaturthi is round the corner, similarly, <span style="font-style: italic;">Gujiya</span> during Holi, <span style="font-style: italic;">Rava ladoo</span> during Onam, all sorts of assorted sweets during Diwali, <span style="font-style: italic;">Sevaiyan Kheer</span> on Id, <span style="font-style: italic;">Till ladoo</span> for Lohri, Makar sankranti, Gudi padva etc. adds a sweet touch in our lives during joyous moments.</div><br /><div style="text-align: justify;">And since Indians are right now celebrating festivals like Ramadan and Onam, and many are looking forward to Rakhsha Bandhan, Janmashtmi, Ganesh Chaturthi etc....we at Beyondcurries , very obviously are sharing the recipes of Sweets (Mithai, Halwa etc) to celebrate the spirit of festivals in coming days.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So coming up today , is a popular Bengali Mithai, called Malai Sandwich, obviously because it is a sandwich of Malai (Cream/khoya) in between two layers of sweetened <span style="font-style: italic;">Chenna Paneer</span> ( Indian Cheese).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-weight: bold;">Kindly note:</span>The paneer layer in this recipe is thick one, since we like our Bengali sweets to be thick, but you can make as thin or as thick as you prefer.</div><br /><div style="text-align: center;"><a href="http://s689.photobucket.com/albums/vv253/Sindhirasoi/?action=view&current=malaisandwich.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i689.photobucket.com/albums/vv253/Sindhirasoi/malaisandwich.jpg" /></a></div><hr /><i>Recipe: </i>Malai Sandwich<i> (Cheese sandwiches stuffed with sweet filling)</i><br /><i> Prep Time: 15-20 minutes (For boiling milk, curdling and straining) 6-7 hours of chilling<br />Cooking Time: 25 minutes if cooking in open vessel or 8 minutes if cooking in pressure cooker<br />Makes: 7-8<br /> Shelf Life: </i>Milk Products are best consumed within 24 hours<i><br />Recipe Level:</i> Medium<br />Recipe/Post by: <a href="http://beyondcurries.blogspot.com/search/label/Alka">Alka </a><br /><b></b><br /><b></b><br /><b><hr /></b><br /><b>Ingredients: </b><br /><blockquote><b>For Chenna Paneer<br /><b> </b></b> <br />1 lit of milk (Use milk with atleast 2 % or above fat content)<br />Few spoons of lime juice or citric acid (To curdle milk)<br /><span style="font-weight: bold;">For Sugar syrup:</span><br />2 and 1/4 cups of sugar<br />About 5 cups of water<br />Few Cardamons crushed<br />Few drops of Rose Essence(Optional)<br /><span style="font-weight: bold;">For making Sandwich</span><br />Chenna Paneer<br />1/2 to 1 tsp of Sooji/rawa/semolina<br />A pinch of baking powder<br /><span style="font-weight: bold;">For Stuffing:</span><br />1/2 cup of Sweet Mawa/ Khoya/ Malai/ Rabri<br />2-3 tsp of sugar (Or as per taste).You can also use icing sugar<br />A pinch of saffron soaked in a spoonful of milk (optional)<br /><br />Yellow or pink colour ...Few drops ( Highly optional, Not used in this recipe)<br /><span style="font-weight: bold;">For Garnishing</span><br /><br />Some unsalted pistachios sliced finely<br /><br />Varq (optional....again, Not Used in this recipe )<br /><br /><br /><br /><b>Special Utensils:<b> </b></b><br />Pressure cooker(Makes life easy) or else any wide, thick bottomed pan.</blockquote><b>Procedure:</b><br /><ol style="text-align: justify;"><li>For making chenna, first boil the milk in thick bottomed pan.</li><li>When it reaches boiling point, lower the flame and slowly add few spoons of lemon juice . Keep stirring and if needed add few more drops of juice until the milk curdles properly and whey is separated. Strain through Muslin cloth (Do not discard this Whey, use it to add nutritional value to Dal or use it for kneading dough for Roti/chapati.</li><li>Run cold water over the separated paneer (To get rid off, that Lemony/citrus flavor from Paneer). Squeeze out excess water, and hang the cloth for 5-8 minutes to completely separate the whey from paneer.But do not let it rest more than 20 minutes.</li><li>Now knead this chenna paneer along with 1/2 tsp of semolina and a pinch of baking powder, for 5-8 minutes till a very smooth dough is obtained, that is easily rolled into a ball without any cracks on surface (You can use food possessor for this, I didn't) .</li><li>Pinch very small piece of this dough and roll it into <span style="font-weight: bold;"> small</span>, <span style="font-weight: bold;">smooth</span> Square shape.Keep the size medium, as they tend to swell up, more than double of their original size after being cooked in syrup. Repeat the procedure till all the dough is used up.</li><li>In the meantime, take a pressure cooker (or any thick bottomed vessel) and add sugar and water along with crushed cardamoms and let it boil till sugar dissolves.</li><li>Carefully drop all the chenna paneer squares in the boiling syrup and close the lid of pressure cooker (or cover it with a lid if making in open vessel).</li><li>Wait for 1 whistle (or boil for 20-25 minutes in open vessel). Lower the flame and cook for 1-2 minutes more.</li><li>Put off the flame and let the pressure release from cooker. Now you should have soft spongy, sweetened, double the original size, squares of paneer.<br /></li><li>At this stage you can add few drops of rose essence in syrup, though it's completely optional.</li><li>Transfer the cooked paneer squares along with the syrup into a bowl and let it cool till it room temperature. Later, Refrigerate for 6-7 hours in same syrup to chill.</li><li>Now take the stuffing that you are using ,add powdered or icing sugar and mix well . At this stage you can mix the soaked saffron to enhance the flavors.But kindly use less of milk to soak saffron if you are using Malai, as it will dilute the consistency further.<br /></li><li>Now slice horizontally in the center each square of paneer, and place a spoonful of stuffing on one of the slice, and cover it with another slice, pressing gently. Instead of completely slicing apart, you can cut the square till 3/4 th, leaving the ends joined with each other. Repeat the process for all the squares.<br /></li><li>Garnish it with some finely sliced(slivers) pistachios and Varq (Optional)</li><li>You can serve it immediately or after chilling. Enjoy !</li></ol>Alkahttp://www.blogger.com/profile/16895070780516688878noreply@blogger.com10tag:blogger.com,1999:blog-5025190990893210200.post-31553508221403000722010-08-15T12:59:00.009+05:302010-08-15T17:55:16.064+05:30Badam Barfi ~ Almond Candy<div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4878671530/" title="Badam barfi ~ Almond Barfi by sunshinemomsblog, on Flickr"><img alt="Badam barfi ~ Almond Barfi" height="825" src="http://farm5.static.flickr.com/4093/4878671530_b0e82563d2_b.jpg" width="550" /></a></div><br /><span style="font-style: italic; font-weight: bold;">Badam Barfi ~ Almond Candy</span><br /><div style="text-align: justify;">This month Beyond Curries prepares visitors for the festive season ahead. The timing, I think is just right with Janmashtami, Rakshabandhan and Ganesh Chaturthi just round the corner. Isn't it?</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The badam barfi I am presenting today is a regular during Navratri and Diwali in my house. I do not make large quantities at one go mainly because I do not have a wok large enough to make one large batch and secondly, I know who will eat the most! I prefer making a fresh batch every day of Navratri and upto a few days after Diwali as it remains fresh then. Do try it and let us know if you found the recipe easy to follow. This is fool-proof because you just cannot go wrong with a combination of almond/cashew/pistachio paste and sugar, right? Any difficulties? Leave a comment and we will get back asap.</div><br /><div style="text-align: justify;">Unlike most other regions, Indians do not use a candy thermometer while cooking sweets. We depend on the 'thread test' to judge the consistency of the sweet syrup. Hence it is essential to know whether you have reached the correct stage in making the candy if you want to get on with the recipe. Undercooked or overcooked syrup will give very different results so it is best in case of barfis or candies to scrupulously stick to the recipe.</div><br /><hr />Recipe: <span style="font-weight: bold;">Badam Barfi ~ Almond Barfi ~ Almond Candy</span><br /><div style="text-align: left;">Preparation Time : 20 minutes<br />Serves : 12-14 pieces weighing 10g each on an average<br />Recipe Level<i>:</i>Intermediate<br />Recipe/Post by: <a href="http://beyondcurries.blogspot.com/search/label/Sunshinemom" target="_blank">Sunshinemom</a> </div><hr /><br /><div style="text-align: left;">(Method to powder almonds and to check the consistency of sugar syrup are both given below the main recipe)</div><div style="text-align: left;"><br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4881233259/" title="IMG_7723 by sunshinemomsblog, on Flickr"><img alt="IMG_7723" height="668" src="http://farm5.static.flickr.com/4141/4881233259_314eb6dc89_b.jpg" width="550" /></a><br /><div style="text-align: justify;"><br /></div></div><div style="text-align: justify;"><div style="text-align: left;"><span style="font-style: italic; font-weight: bold;">Badam Barfi ~ Almond Candy </span></div><div style="text-align: left;"><span style="font-style: italic; font-weight: bold;"><br /></span></div><div style="text-align: justify;"><blockquote>Ingredients:<br /><br />1 level cup, powdered almonds<br />A few strands of good quality saffron / kesar / zafran (Optional)<br />1/2 cup water<br />1/2 cup granulated sugar<br />1 tbsp. any neutral oil<br /><br />Method to prepare:<br /><br /><ol><li>Powder the almonds coarsely in a coffee grinder and set aside. Recipe for preparation of almonds given below. </li><li>Warm the saffron threads slightly and pound into a powder. Prepare a syrup of one thread consistency with the water, powdered saffron and sugar in a heavy bottomed vessel or wok. Recipe for syrup given below.</li><li>Immediately add ground almonds and mix well as you would do with a batter till the almond paste comes together and leaves a trail in the wok, about five minutes. Use a pair of tongs to hold the wok steady.</li><li>Add oil and incorporate it into the paste till the mixture forms a ball, about two or three minutes. </li><li>Immediately push the almond candy onto a greased plate and pat with the greased base of a small bowl or a greased pancake turner. If the almonds sticks to the pancake turner, grease with a bit of oil and pat again till the candy is leveled. </li><li>Let cool for about five minutes and etch perpendicular lines with a greased knife to form one inch squares. </li><li>Cool till the barfis are no longer sticky and are firm to touch, about twenty minutes. Cut along the etched lines and remove them with the pancake turner. Best eaten completely cool. <span style="font-style: italic; font-weight: bold;"><br /></span></li></ol></blockquote></div><div style="text-align: left;"><span style="font-style: italic; font-weight: bold;"><br /></span></div><span style="font-style: italic; font-weight: bold;">Preparing the almonds:</span></div><div style="text-align: justify;">Soak about120g of almonds in plain tap water for about 3hours or overnight. Skin and pat dry with a clean and dry napkin. Place in the refrigerator for a day to get rid of any moisture. I find that most recipes call for blanching the almonds in warm/hot water and skinning. I prefer the slightly more tedious method with plain water. By using the blanching method you also lose a lot of the natural sweetness of almonds apart from the probability that there will be heavy moisture retention. However you may follow the method that suits you best. After grinding check that you have 1 level cup of almonds to follow the above recipe.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-style: italic; font-weight: bold;">The thread test:</span></div><div style="text-align: justify;">Cook the sugar along with the amount of water stated in the recipe. After the sugar completely dissolves and becomes slightly sticky, dip a spoon. Blow as it will be extremely hot and touch the syrup in the spoon with your forefinger and press it to your thumb while still warm. If it has reached the one thread stage you will be able to draw a thread of sugar at least a centimeter when you release your thumb from the forefinger. If the thread breaks in between it shows that the syrup is still undercooked or is in the half thread stage. Cook for just a few seconds more and try. Every second counts as sugar caramelizes very fast. If there are two threads instead of one, sprinkle a few drops of water, mix and check again. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">One thread consistency yields a barfi that is firm but not crusty. It will take sometime to set. Two thread consistency will lead your barfi to become crusty or brittle. It may set very quickly but will powder quickly as well. <span style="font-style: italic; font-weight: bold;">When you touch the spoon to test, please remember that the concentration of sugar in the candy will be high and consequently the temperature of the syrup will be high as well. </span>It is a possibility that you will burn your finger badly if you do not blow into the spoon to warm the syrup. Here is a <a href="http://www.indiacurry.com/desserts/ds001backdropdesserts.htm" style="font-style: italic;">link that has a candy chart</a> giving the temperature equivalent of the tar/thread test. You might want to look it up if you use a candy thermometer.</div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4881233591/" title="diptych by sunshinemomsblog, on Flickr"><img alt="diptych" height="413" src="http://farm5.static.flickr.com/4102/4881233591_ea7ccfe71a_z.jpg" width="550" /></a><br /><span style="font-style: italic; font-weight: bold;">Badam Barfi ~ Almond Candy</span></div><div style="text-align: center;"><br /></div><hr /><b> Special Notes/Tips:</b><br /><ul><li style="text-align: justify;">Be careful handling the candy while testing the consistency.</li><li style="text-align: justify;">The saffron is optional. Adding about half a teaspoon of saffron strands will give you a more yellow colour than the pictures above. I add just a few strands, about five, which gives just a light peachy hue. Some shops press halved slices of almonds into the cookies while letting the mixture set. <br /></li><li style="text-align: justify;">You may flavour the almonds with cardamom by blitzing seeds of green cardamom, about five, along with the almonds. I prefer the nutty flavour of almonds rather than adding anything to it.<br /></li></ul>Sunshinemomhttp://www.blogger.com/profile/17570660228190249499noreply@blogger.com11tag:blogger.com,1999:blog-5025190990893210200.post-51323911782067404692010-08-11T08:46:00.000+05:302010-08-11T08:46:24.556+05:30Thiratipal | Classic South Indian Sweet in Step by Step Recipe<div style="text-align: justify;">With only four ingredients, what a dessert to melt in your mouth. If you are from South you will be familiar with this sweet. Normally both Palgova and Thiratipal are considered as same. But they are not. They are different. Palgova is prepared by boiling the milk and the end product is soft and smooth like halwa consistency. Whereas the process of preparing thriratipal is different. Every time when the mother visits her newly married daughter house she used to bring this for her son in law. The bridegroom’s parents are welcomed by the bride’s side with this sweet, when they arrive to the marriage hall. It is a special sweet in our custom. <br /><br />Though store bought ones are available nothing can beat home made version where you have control over the ingredients and taste. The best result will be achieved only from the fresh cow’s milk. I never tried with packet milk. <br /><br />Though looks like simple, it is a tedious process. No one can deny it. I have given the steps to get a clear picture of the consistency during the process. Hope it helps you. The good milk will yield 1/8th thiratipal. I mean if you keep 8 cups of milk, you must get 1 cup of thiratipal. It differs according to the quality.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/TGITxc_kJlI/AAAAAAAAAkw/6AZvwfQFpRY/s1600/09After1hour.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="http://2.bp.blogspot.com/_hHmmPIy37jM/TGITxc_kJlI/AAAAAAAAAkw/6AZvwfQFpRY/s400/09After1hour.JPG" width="400" /></a></div><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Thiratipal</span></div><hr /><span style="font-style: italic;">Recipe:</span> <span style="font-weight: bold;">Thiratipal</span><br /><span style="font-style: italic;">Recipe Level:</span> Medium<br /><span style="font-style: italic;">Recipe/Post by:</span> <a href="http://beyondcurries.blogspot.com/search/label/Viji">Viji</a><br /><hr /><br /><br />Take the milk required to prepare this sweet.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hHmmPIy37jM/TGIT4pspZWI/AAAAAAAAAk4/dpfRkiJMPNo/s1600/01FreshCowMilk.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_hHmmPIy37jM/TGIT4pspZWI/AAAAAAAAAk4/dpfRkiJMPNo/s320/01FreshCowMilk.JPG" /></a></div>Start boiling the milk in a stainless steel vessel with thick bottom.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/TGIT6NEgY3I/AAAAAAAAAlA/hLvCo9CkFSo/s1600/02FreshCowMilkBoiling.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_hHmmPIy37jM/TGIT6NEgY3I/AAAAAAAAAlA/hLvCo9CkFSo/s320/02FreshCowMilkBoiling.JPG" /></a></div><br />After one hour the milk would have got reduced to 50%. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hHmmPIy37jM/TGIT74BcSII/AAAAAAAAAlI/YSnRyWAndtU/s1600/03MilkAfter1Hour.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_hHmmPIy37jM/TGIT74BcSII/AAAAAAAAAlI/YSnRyWAndtU/s320/03MilkAfter1Hour.JPG" /></a></div><br /><br />Keep stirring in between to avoid burning at the bottom which will spoil the whole milk. Start adding curd in batches – 1 tsp at a time – at regular intervals.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hHmmPIy37jM/TGIT9e7B6-I/AAAAAAAAAlQ/lw7ty8lS0Mw/s1600/04MilkAfter1.5Hour.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_hHmmPIy37jM/TGIT9e7B6-I/AAAAAAAAAlQ/lw7ty8lS0Mw/s320/04MilkAfter1.5Hour.JPG" /></a></div><br />If you add at a stretch milk will get curdled fast and won’t give the desired result. It must be added slowly at regular intervals.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hHmmPIy37jM/TGIT-jLBIAI/AAAAAAAAAlY/lZFbBJuJzSY/s1600/05MilkAfteraddingsugar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_hHmmPIy37jM/TGIT-jLBIAI/AAAAAAAAAlY/lZFbBJuJzSY/s320/05MilkAfteraddingsugar.JPG" /></a></div><br />At one stage the fat will be separated and the thriatipal will be at pouring consistency.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/TGIUAMo4IAI/AAAAAAAAAlg/C409KswY-TM/s1600/06Milkfinal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_hHmmPIy37jM/TGIUAMo4IAI/AAAAAAAAAlg/C409KswY-TM/s320/06Milkfinal.JPG" /></a></div>Since it will be solidified while cooling. Remove and transfer it to the bowl and let it cool. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hHmmPIy37jM/TGIUA0IMvdI/AAAAAAAAAlo/yHmww99y6Tc/s1600/07FinalConsistency.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_hHmmPIy37jM/TGIUA0IMvdI/AAAAAAAAAlo/yHmww99y6Tc/s320/07FinalConsistency.JPG" /></a></div><br />After one hour if you see the consistency - it will be thick.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/TGIUCYc4BAI/AAAAAAAAAlw/J5F29ALMOWw/s1600/08Thiratipal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_hHmmPIy37jM/TGIUCYc4BAI/AAAAAAAAAlw/J5F29ALMOWw/s320/08Thiratipal.JPG" /></a></div><br /><br /><br /><br /><blockquote><div style="text-align: justify;">Ingredients:<br /><br />Fresh cow’s milk 2 lr<br />Curd 3 tbsp (Yes!)<br />Brown sugar 1 cup<br />Elaichi powder ½ tsp<br /><br />The beauty of this dish is the thread consistency – we call in Tamil – thri thriya . To get this normally people add citric acid. But I prefer to add fresh curd for slow curdling. Sometimes due to the milk nature, it curdles without adding citric/curd. <br /><br />Keep the milk in a Uruli. I kept my uruli in India (which is 5 kg weight). Hence I have stainless steel vessel with thick bottom for my daily use. Start boiling. After one hour the milk would have got reduced to 50%. To avoid over flowing I used to put a small cup at the bottom. Keep stirring in between to avoid burning at the bottom which will spoil the whole milk. Start adding curd in batches – 1 tsp at a time – at regular intervals. If you add at a stretch milk will get curdled fast and won’t give the desired result. It must be added slowly at regular intervals. I added all the 3 tbsp. <br /><br />Normally it takes 90 minutes to 120 minutes for 2 litres approximately. When you reach the final stage – approximately 75 minutes, add the sugar with elaichi powder. Adding jaggery gives unique taste to this dish which I never tried. So I used brown sugar. Plain sugar will also do. <br /><br />Now again the sweet will be thinned. Keep stirring. At one stage the fat will be separated and the thiriatipal will be at pouring consistency. Don’t over do. Since it will be solidified while cooling. Remove and transfer it to the bowl and let it cool. <br /><br />Scoop and enjoy this sweet. After one hour if you see the consistency - it will be thick. So if you over do, it will be like powder. If you are using good milk no need to add ghee. I never used ghee in preparation. Hope you like our traditional sweet.</div></blockquote>Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com14tag:blogger.com,1999:blog-5025190990893210200.post-4992652567860953762010-08-06T23:17:00.001+05:302010-09-04T22:56:32.372+05:30Microwave Gulabi Phirni | Rose Flavored Rice Pudding in Microwave | Step by Step Recipe<div style="text-align: justify;">This month in Beyond Curries we will be talking about Indian Sweets. I know we had a late start this month. But the fact is I don't make much of sweets at home. And happen to make Phirni as I am still trying my new Microwave with all types of recipes. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Phirni is such a easy recipe to make in microwave. When I think of all that hard work you normally have to do for making a sweet with milk, it seems such like a child's play when making it in microwave. I felt it was unbelievable quick. Of course if you are ready to wait for it to cool down or be served chill.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hHmmPIy37jM/TFxFl8ySjxI/AAAAAAAAAjY/i5q4ZmJvp80/s1600/Microwave+Gulabi+Phirni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_hHmmPIy37jM/TFxFl8ySjxI/AAAAAAAAAjY/i5q4ZmJvp80/s400/Microwave+Gulabi+Phirni.jpg" width="400" /></a></div><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Microwave Gulabi Phirni</span></div><hr /><div style="text-align: left;">Recipe: <span style="font-weight: bold;">Microwave Gulabi Phirni</span><br />Preparation Time : 15 mins<br />Serves : 4<br />Recipe Level<i>:</i> Easy/ Beginner<br />Recipe/Post by: <a href="http://beyondcurries.blogspot.com/search/label/Srivalli">Srivalli</a> </div><hr /><br /><br />Phirni is a dish that is basically made with rose water and gulkand, or badam phirni or even kesar phirni. Since rose essence was available, it was made instead of the other two.<br /><br />For easy of reading, I have included the method in steps.<br /><br />Soak the rice in water for 15 mins. <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hHmmPIy37jM/TFxFp1KB9dI/AAAAAAAAAjg/FkYlvJ5bk10/s1600/Microwave+Gulabi+Phirni+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_hHmmPIy37jM/TFxFp1KB9dI/AAAAAAAAAjg/FkYlvJ5bk10/s320/Microwave+Gulabi+Phirni+1.jpg" /></a></div><br />Using enough water, grind to a smooth paste<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/TFxFqqcRIpI/AAAAAAAAAjo/DrEpsyN5sXg/s1600/Microwave+Gulabi+Phirni+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_hHmmPIy37jM/TFxFqqcRIpI/AAAAAAAAAjo/DrEpsyN5sXg/s320/Microwave+Gulabi+Phirni+2.jpg" /></a></div>Boil 1/2 liter milk for 7 mins in micro <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/TFxFra-iqZI/AAAAAAAAAjw/uQYwuGGas54/s1600/Microwave+Gulabi+Phirni+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_hHmmPIy37jM/TFxFra-iqZI/AAAAAAAAAjw/uQYwuGGas54/s320/Microwave+Gulabi+Phirni+3.jpg" /></a></div><br />Remove and add the ground rice paste.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hHmmPIy37jM/TFxFsDLNGsI/AAAAAAAAAj4/mrpJPS8XAyk/s1600/Microwave+Gulabi+Phirni+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_hHmmPIy37jM/TFxFsDLNGsI/AAAAAAAAAj4/mrpJPS8XAyk/s320/Microwave+Gulabi+Phirni+4.jpg" /></a></div>Micro for another 3 minutes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/TFxFszY_GgI/AAAAAAAAAkA/Axg8URQIH7Y/s1600/Microwave+Gulabi+Phirni+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_hHmmPIy37jM/TFxFszY_GgI/AAAAAAAAAkA/Axg8URQIH7Y/s320/Microwave+Gulabi+Phirni+5.jpg" /></a></div><br />When done you will see the milk has become think enough<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/TFxFtv894vI/AAAAAAAAAkI/tFF3FlW3dkY/s1600/Microwave+Gulabi+Phirni+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_hHmmPIy37jM/TFxFtv894vI/AAAAAAAAAkI/tFF3FlW3dkY/s320/Microwave+Gulabi+Phirni+6.jpg" /></a></div>Add sugar and rose essence <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hHmmPIy37jM/TFxFug-7EOI/AAAAAAAAAkQ/skmjJzsHvfw/s1600/Microwave+Gulabi+Phirni+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_hHmmPIy37jM/TFxFug-7EOI/AAAAAAAAAkQ/skmjJzsHvfw/s320/Microwave+Gulabi+Phirni+7.jpg" /></a></div><br />Micro again 5 minutes. <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hHmmPIy37jM/TFxFvsMaKGI/AAAAAAAAAkY/VCJQqQk9Ptc/s1600/Microwave+Gulabi+Phirni+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_hHmmPIy37jM/TFxFvsMaKGI/AAAAAAAAAkY/VCJQqQk9Ptc/s320/Microwave+Gulabi+Phirni+8.jpg" /></a></div><br />Now it has become really thick.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hHmmPIy37jM/TFxFwdAwFEI/AAAAAAAAAkg/cPmYYNACnzE/s1600/Microwave+Gulabi+Phirni+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_hHmmPIy37jM/TFxFwdAwFEI/AAAAAAAAAkg/cPmYYNACnzE/s320/Microwave+Gulabi+Phirni+9.jpg" /></a></div><br />Roast the nuts in ghee and add to the phirni.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/TFxFxDOasoI/AAAAAAAAAko/p0NkbYEzdQ0/s1600/Microwave+Gulabi+Phirni+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_hHmmPIy37jM/TFxFxDOasoI/AAAAAAAAAko/p0NkbYEzdQ0/s320/Microwave+Gulabi+Phirni+10.jpg" /></a></div><br /><blockquote><b>Microwave Gulabi Phirni</b><br /><br /></blockquote><div style="text-align: justify;"></div><blockquote>Milk - 1/2 Liter<br />Basmati Rice - 2 tsp<br />Sugar - 1 cup<br />Rose Essence 1/2 a cap<br />Dry fruits<br />Ghee - 1 tsp<br /><br /><b>Procedure </b><br /><br /><ol><li>Micro Milk at 10 mins (Power High) Check at 7 minutes</li><li>Soak rice in water and grind to a smooth paste, add more liquid if required.</li><li>Mix the ground rice to the milk, stir well. Micro for the balance 3 minutes</li><li>Once done add the rose essence, and sugar. Mix well. </li><li>Micro again fro 5 mins for the sugar to get dissolved.</li><li>Allow it to cool. </li><li>Meanwhile roast the dry fruits in ghee and add to the phirni.</li><li>Allow it to cool, refrigerate and serve cool</li></ol></blockquote><br /><hr style="margin-left: 0px; margin-right: 0px;" /><div style="text-align: justify;"><b>Special Notes/Tips:</b></div><ul><li>Adding more rice will get the phirni really thick. In a regular phirni, gulkand is also added. But I didn't add as I didn't have it on hand. </li><li>When you boil milk in microwave, it normally never boils over. But in high power for 10 minutes it is enough to get it to a very high boiling point.</li></ul><br />This of course goes for the party I have on the blog for <a href="http://cooking4allseasons.blogspot.com/2010/08/microwave-easy-cooking-event-3rd.html">celebrating 3 years of blogging</a>! Hope you are joining in.. <br /><ul></ul>Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com5tag:blogger.com,1999:blog-5025190990893210200.post-65401510003918669802010-07-20T23:09:00.000+05:302010-07-20T23:09:41.507+05:30Fried PeasDeep fried items are so tasty to much during noon time with a cup of coffee or tea. When you make it at home, it tempts you to grab some while you watch your favorite channel or movie. <br /><br />This one is quite simple but delicious. The store bought ones are bright in color due to the coloring agent added. Even without that, it looks bright and tasty. Spice it with lemon pepper, chili powder and hing powder, it is simply crunchy.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/TEXfKKL1otI/AAAAAAAAAis/w_B3Z2iVgOA/s1600/Fried+Peas01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_hHmmPIy37jM/TEXfKKL1otI/AAAAAAAAAis/w_B3Z2iVgOA/s400/Fried+Peas01.jpg" width="382" /></a></div><br /><div style="text-align: center;">Fried Peas</div><br /><hr /><span style="font-style: italic;">Recipe:</span> <span style="font-weight: bold;">Fried Peas</span><br /><span style="font-style: italic;">Recipe Level:</span> Easy/Beginner<br /><span style="font-style: italic;">Recipe/Post by:</span> <a href="http://beyondcurries.blogspot.com/search/label/Viji">Viji</a><br /><hr /><br />Ingredients Needed<br /><br />250 gms of dried green peas<br /><br />1 tsp lemon pepper<br />1 tsp of red chili powder<br />½ tsp hing powder<br />Salt to taste<br /><br />Few curry leaves<br /><br />Oil for frying.<br /><br />Wash and soak the green peas overnight. During summer 6-8 hours is enough. <br /><br />Drain them and spread it on a kitchen towel, to absorb the water. Leave it for 30 minutes. <br /><br />Heat the oil and fry them in batches till the sound subsides. Fry the curry leaves in the same oil. When the peas is still hot, add the spices and mix well. <br /><br />Enjoy it with a cup of hot coffee.Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com8tag:blogger.com,1999:blog-5025190990893210200.post-3053596313534058662010-07-12T11:58:00.005+05:302010-07-12T20:10:39.534+05:30Roasted Chickpeas ~ Chana jor garam<div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4782283358/" title="Roasted and spiced chickpeas ~ Chana jor garam by sunshinemomsblog, on Flickr"><img alt="Roasted and spiced chickpeas ~ Chana jor garam" src="http://farm5.static.flickr.com/4097/4782283358_51ccde7d1e_z.jpg" style="height: 382px; width: 540px;" /></a></div><div style="text-align: center;"><span style="font-style: italic; font-weight: bold;">Chana jor garam ~ Roasted and Spiced Garbanzo beans</span></div><br /><div style="text-align: justify;">Outside my school there used to be a vendor with a cone shaped stand about 2 feet in diameter on the top. The center had four partitions each housing a different roasted legume or nut such as chickpeas (Chana jor garam - 1), Black chickpeas (Chana jor garam - 2), Peanuts (Moongphali) and Ber (Indian berries). Along the rims there would be jars of the same size filled with black salt (kala namak), paprika (red chilli powder), chaat masala and arrays of paper cones. When the bell for recess rang children would make a dash towards various vendors and in minutes they would be swarmed like bees with children extending one rupee coins and demanding their favourite chaat.</div><br /><div style="text-align: justify;">These nuts and legumes, roasted and spiced, serve as healthy, low fat but tasty snacks. One can find them in shops but they are very easy to prepare at home as well and so hygienic too. In today's post I am sharing my recipe for <span style="font-style: italic; font-weight: bold;">crunchy roasted chickpeas/garbanzo beans</span>. Using this recipe you can be assured that the roasted chickpeas will have a crunch that will last for three days at least provided they are stored air tight.</div><div style="text-align: justify;"><br /></div><hr /><span style="font-style: italic;">Recipe:</span> <span style="font-weight: bold;">Chana jor garam ~ Roasted garbanzo beans /chickpeas</span><br /><span style="font-style: italic;"></span><span style="font-style: italic;">Preparation Time :</span> 45 minutes <span style="font-style: italic;">excluding</span> time to soak beans<br /><div style="text-align: left;"><span style="font-style: italic;">Yield : </span>1.5 cups<br /><span style="font-style: italic;">Recipe Level</span><i style="font-style: italic;">:</i> Easy<br /><span style="font-style: italic;">Recipe/Post by: </span><a href="http://beyondcurries.blogspot.com/search/label/Sunshinemom" target="_blank">Sunshinemom</a> </div><hr /><blockquote><span style="font-weight: bold;">Ingredients:</span><br /><ul><li>1 cup Garbanzo beans / Kabul chane (Soak 4-5 hrs or overnight)</li><li>1 tbsp. Sunflower oil / Olive oil</li><li>Garlic powder - As per taste</li><li>Paprika / Red chilli powder - As per taste</li><li>Chaat masala (Optional)</li><li>Salt - As per taste</li></ul><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4782306936/" title="Untitled-1 by sunshinemomsblog, on Flickr"><img alt="Untitled-1" src="http://farm5.static.flickr.com/4137/4782306936_678473df12_z.jpg" style="height: 338px; width: 449px;" /></a></div><div style="text-align: center;"><span style="font-style: italic; font-weight: bold;">Ingredients / Ready for baking</span></div><span style="font-weight: bold;">Method:</span><br /><ul><li style="text-align: justify;">Drain soaked chickpeas.</li><li style="text-align: justify;">Boil enough water with a pinch of paprika and half the salt. Add drained chickpeas and cook for about 12-15 minutes till the beans are just done. They should not burst out of their skins, should be firm but easily cut with a knife.<br /></li><li style="text-align: justify;">Drain again. Remove any excess water/moisture by patting between layers of kitchen napkin. I use a clean towel to do this.</li><li style="text-align: justify;">Pre-heat oven to 200 deg. Cel.</li><li style="text-align: justify;">In a baking pan pour 1/2 tbsp. oil and turn over the dry boiled chickpeas. Add salt and garlic powder (optional).<br /></li><li style="text-align: justify;">Toss well till all the beans are evenly coated with the oil. Arrange them in a single layer on the pan.</li><li style="text-align: justify;">Bake in the oven for 20 minutes at 200 deg. Cel. If your oven has burn spots like mine check after the first 10 minutes and toss before putting it back for another 10 minutes.</li><li style="text-align: justify;">Remove and let cool completely.<br /></li><li style="text-align: justify;">Again pre-heat oven to 200 deg. Cel. This time bake for about 10-15 minutes till the chickpeas become crunchy and golden. Keep checking and tossing after every five minutes for burn spots (in which case turn over the tray and bake the opposite side). Mine gets done in 10 minutes but some ovens may take a little longer, but definitely not more than 15 minutes.</li><li style="text-align: justify;">Remove and cool till easy to handle.</li></ul><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4781673013/" title="Untitled-2 by sunshinemomsblog, on Flickr"><img alt="Untitled-2" src="http://farm5.static.flickr.com/4102/4781673013_171a848338_z.jpg" style="height: 339px; width: 451px;" /></a></div><ul><li style="text-align: justify;">Put the roasted beans in a paper bag. Toss in spices as needed (paprika, black salt and chaat masala). Fold the open end of the bag and shake well so that the beans are well coated.<br /></li><li style="text-align: justify;">Arrange in a tray till it comes to room temperature and store in an air tight bottle.<br /></li></ul><span style="font-style: italic; font-weight: bold;"></span></blockquote><span style="font-style: italic; font-weight: bold;"></span><br /><hr style="text-align: justify;"><b> Special Notes/Tips:</b><br /><ul><li><span style="font-style: italic; font-weight: bold;">Double baking</span> ensures that the crunch of the beans lasts for a few days. Otherwise the beans become soft the very next day.</li><li>If you add the paprika in the beginning it might burn hence I prefer adding it towards the end.</li><li>Spices are optional. You can experiment with Italian dried herbs which also taste extremely good, such as rosemary and oregano.</li><li>Garlic flakes make a good addition.</li><li>Cool completely before storing to prevent spoilage and tenderness.</li></ul>Sunshinemomhttp://www.blogger.com/profile/17570660228190249499noreply@blogger.com10tag:blogger.com,1999:blog-5025190990893210200.post-26274761599904634892010-07-08T22:38:00.003+05:302010-07-08T22:39:07.947+05:30Savory Jowar Balls<div style="text-align: left;">Well the dish isn't as complicated as the name might suggest and is one of those easiest snack you can get your hands on. I remember Athamma making this sometime ago for a festival and on a repeated request made it again. When I finally came to know what goes in, I was quite surprised.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I made this again this weekend and I wondering how just few ingredients could end up being so tasty!</div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_hHmmPIy37jM/TDVK2Ph0q_I/AAAAAAAAAiI/kKjXbOBXtz0/s1600/Savory+Jowar+Balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="http://4.bp.blogspot.com/_hHmmPIy37jM/TDVK2Ph0q_I/AAAAAAAAAiI/kKjXbOBXtz0/s400/Savory+Jowar+Balls.jpg" width="400" /></a></div><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Savory Jowar Balls</span></div><hr /><div style="text-align: left;">Recipe: <span style="font-weight: bold;">Savory Jowar Balls</span><br />Preparation Time : 15 mins<br />Makes : 10 balls <br />Recipe Level<i>:</i> Easy/ Beginner<br />Recipe/Post by: <a href="http://beyondcurries.blogspot.com/search/label/Srivalli">Srivalli</a> </div><hr />Ingredients Needed:<br /><br />Jowar - 1 cup<br />Ginger Garlic paste - 1/4 tsp<br />Chili powder - 1 tsp<br />Cumin Seeds - 1/2 tsp<br />Ajwain - 1/4 tsp<br />Salt to taste<br /><br />Cooking Soda a pinch<br />White Sesame Seeds - 1 tsp<br />Hot water as required<br /><br />Oil for Deep frying <br /><br />Procedure:<br /><br />Take the flour in a bowl, add all the ingredients. Add some hot water and mix with a spoon. <br /><br />After couple of minutes when you are able to handle, mix well together to form balls. The dough will be like a chapati dough.<br /><br />Divide into small balls and deep fry in hot oil.<br /><br />Cook in low flame as the entire ball has to be cooked.<br /><br /><hr /><b> Special Notes/Tips:</b><br /><br />Add very little water and make sure to mix with spoon as the water will be hot.<br />Don't let the dough stand for long as it will tend to absorb more oil.<br />Cook on low flame to ensure even cooking on all sides.Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com5tag:blogger.com,1999:blog-5025190990893210200.post-36962772237289031972010-07-02T06:54:00.000+05:302010-07-02T06:54:01.938+05:30Moongdhal Pepper Thattai<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">Get ready for a treat with all Salty Snacks that the team is going to tempt you with. First in the series is this easy Moong Dal Pepper Thattai by Viji.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Though I prefer par boiled or puzungal rice for rice based snacks this one is exceptional by its taste. We don’t find time to grind and prepare snacks all the time. Need to quick fix at times. Try this one and you will be surprised. The texture and taste are awesome. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/TC0-gjazTlI/AAAAAAAAAhg/gJsFCodJnaQ/s1600/MoongdhalThattai+%284%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_hHmmPIy37jM/TC0-gjazTlI/AAAAAAAAAhg/gJsFCodJnaQ/s400/MoongdhalThattai+%284%29.JPG" width="373" /></a></div><br /><div style="text-align: center;"> Moong Dhal Thattai</div><br /><hr /><span style="font-style: italic;">Recipe:</span> <span style="font-weight: bold;">Moong Dhal Thattai</span><br /><span style="font-style: italic;">Recipe Level:</span> Easy/Beginner<br /><span style="font-style: italic;">Recipe/Post by:</span> <a href="http://beyondcurries.blogspot.com/search/label/Viji">Viji</a><br /><hr /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/TC0-yLv6wsI/AAAAAAAAAho/A9efRY6hOL8/s1600/Moong+Dhal+Thattai2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_hHmmPIy37jM/TC0-yLv6wsI/AAAAAAAAAho/A9efRY6hOL8/s400/Moong+Dhal+Thattai2.jpg" width="367" /></a></div> <br /><div style="text-align: justify;"><blockquote>Ingredients<br />1 cup rice flour (good quality store bought one)<br />½ cup moong dhal (cooked till soft)<br />1 tbsp fresh/dessicated coconut<br />1 tsp corasely powdered pepper<br />½ tsp cumin seeds<br />1 tsp sesame seeds<br />½ tsp hing/asafetida powder<br />Few curry leaves chopped<br />2 tsp butter<br />Salt to taste<br />Oil to fry<br /><br /><ul><li>Mix everything by hand well and form a pliable dough with enough water.</li><li>Take a small gooseberry sized balls and pat them in round shapes. You can prepare the size you prefer.</li><li>Prick them with fork on top to avoid puffing while frying. (I don’t do this normally). </li><li>Deep fry them in batches till they are crisp. Tasty and healthy one. Kids will love it. </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/TC0_ZMDCUfI/AAAAAAAAAhw/4SBCic40K1o/s1600/MoongdhalThattai+%287%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_hHmmPIy37jM/TC0_ZMDCUfI/AAAAAAAAAhw/4SBCic40K1o/s400/MoongdhalThattai+%287%29.JPG" width="331" /></a></div><br /></blockquote></div>Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com9tag:blogger.com,1999:blog-5025190990893210200.post-71132819355219648612010-06-28T18:44:00.004+05:302010-06-28T18:45:05.467+05:30Vangibhath ~ Recipe in pictures<div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4738992112/" title="Vangibhath ~ Rice with roasted and spiced eggplants by sunshinemomsblog, on Flickr"><img alt="Vangibhath ~ Rice with roasted and spiced eggplants" src="http://farm5.static.flickr.com/4081/4738992112_5e420927a0_z.jpg" style="height: 684px; width: 460px;" /></a><br /><span style="font-style: italic; font-weight: bold;">Vangibhath</span></div><br /><div style="text-align: justify;">I am dishing out today one of my Dad's favourite food. A meal of vangibhath and wafers was sure to have him clicking his tongue in satisfaction later. I hope you will like it too.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Rice is a staple in South India. Naturally we do much more with rice than just have it plain. You will be surprised at the variety of spiced rice preparations that restaurants down South offer. It is mind-boggling. Vangibhath is one of the famous rice preparations from the state of Karnataka. Though the dish bears its origins in Maharashtra but with time the Karnataka version has evolved into a unique dish by itself. The taste is quite different from the Maharashtrian vangibhath (vangi meaning eggplants and bhath meaning rice).</div><br /><div style="text-align: justify;">Earlier I used to purchase vangibhath powder during my bi-annual visits to Bangalore but the store bought powder loses its flavour soon. Later I started pounding my own mix at home. I follow Vedavalli Venkatachary's recipe in the book "How to Cook?" with minor modifications based on my taste. I recommend the book (published by Lifco) highly to anyone who is interested in South-Indian cooking as it is concise and clear in instructions and I have had success with most of the dishes I tried from it.</div><br /><hr /><span style="font-style: italic;">Recipe:</span> <span style="font-weight: bold;">Vangibhath ~ Rice with spiced eggplant</span><br /><span style="font-style: italic;">Based on Vedavalli Venkatachary's recipe in 'How to cook?'</span><br /><div style="text-align: left;"><span style="font-style: italic;">Preparation Time :</span> 30minutes <span style="font-style: italic;">including</span> time to cook rice and prepare spice powder<br /><span style="font-style: italic;">Serves : </span>4-5 persons<br /><span style="font-style: italic;">Recipe Level</span><i style="font-style: italic;">:</i> Medium<br /><span style="font-style: italic;">Recipe/Post by: </span><a href="http://beyondcurries.blogspot.com/search/label/Sunshinemom" target="_blank">Sunshinemom</a> </div><hr /><blockquote><span style="font-weight: bold;">Ingredients:</span><br /><br /><span style="font-style: italic; font-weight: bold;">For the rice:</span><br /><ol><li>1.5 level cups, any aromatic rice (like basmati or ambemore), soaked for 20 minutes</li><li>3 cups water to cook rice</li></ol><span style="font-style: italic; font-weight: bold;">For the spice powder:</span><br /><ol><li>3 Dry red chillies (Sukhi lal mirchi), if you are using byadgi variety. If using spicier variety reduce as per taste.</li><li>2 tsps. Coriander seeds (Dhania)</li><li>1 tsp. Blackgram lentils - husked (Urad dal dhuli)</li><li>1 tsp. Bengalgram lentils (Chana dal)</li><li>1/8 tsp. Asafoetida (Hing)</li><li>1 tsp. sesame oil or sunflower oil<br /></li></ol><span style="font-style: italic; font-weight: bold;">Seasoning:</span><br /><ol><li>1 tsp. Mustard seeds (Rai dana)</li><li>1 sprigs of curry leaves (kadi patte)</li><li>10 cashewnuts halved</li><li>1 tsp. oil<br /></li></ol>250g Small purple, round,firm brinjals/eggplants/aubergines (Baingan), chopped as shown below<br />Salt to taste<br />1 tbsp. Sunflower or Sesame seed oil (I like to use the latter)</blockquote><span style="font-style: italic; font-weight: bold;">Method to prepare:</span><br /><br /><span style="font-style: italic; font-weight: bold;">Preparing the rice:</span><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4738992872/" title="Rice for vangibhath by sunshinemomsblog, on Flickr"><img alt="Rice for vangibhath" src="http://farm5.static.flickr.com/4123/4738992872_6d5931c4ef_z.jpg" style="height: 687px; width: 460px;" /></a><br /><span style="font-style: italic; font-weight: bold;">Rice for vangibhath</span></div><ul><li style="text-align: justify;">Pick and rinse rice, soaking it in just enough water for at least 20 minutes. Drain and set aside.</li><li style="text-align: justify;">Meanwhile heat the water in a pressure cooker. When boiling, add the drained rice and a tsp. of oil. Stir and put on the lid and whistle. Cook for 4 minutes on high. Reduce and cook for five minutes on reduced heat before putting off the gas. Set aside to allow the pressure go down naturally. After about 15 minutes open the lid and carefully spread the rice on a wide plate with a fork so as to not break the grains. Set aside to completely cool.</li><li style="text-align: justify;">Alternatively, you can cook it uncovered in an open vessel till just done. The grains should be cooked through but firm and separate.</li></ul><span style="font-style: italic; font-weight: bold;">Preparing the spices</span><br /><ul><li style="text-align: justify;">Heat a teaspoon of oil in a wide wok. Roast all the spices separately, except asafoetida, till aromatic and till the colour of grams and spices changes to reddish brown. Remove and stir well adding the asafoetida. The curry leaves should be roasted enough to remove excess moisture by wilting but the colour should remain green. (See picture below)</li></ul><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4738360189/" title="Spices for brinjal rice (Vangibhath) by sunshinemomsblog, on Flickr"><img alt="Spices for brinjal rice (Vangibhath)" src="http://farm5.static.flickr.com/4114/4738360189_c463e8179f_z.jpg" style="height: 684px; width: 459px;" /></a><br /><span style="font-style: italic; font-weight: bold;">Roasted spices for Vangibhath</span><br /><ul style="text-align: left;"><li>Cool and pound into a fine (not superfine) powder in a coffee grinder and set aside. See picture below;<br /></li></ul><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4738360971/" title="IMG_58462 by sunshinemomsblog, on Flickr"><img alt="IMG_58462" src="http://farm5.static.flickr.com/4073/4738360971_32d7b78e58_z.jpg" style="height: 687px; width: 460px;" /></a><br /><span style="font-style: italic; font-weight: bold;">Vangibhath podi</span></div><span style="font-style: italic; font-weight: bold;">Mixing:</span><br /><ul><li>Cut the brinjal vertically. Lay it face down and cut lengthwise into three or four equal pieces. Hold them together and slice horizontally into thin wedges, as shown.<br /></li></ul><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4738360597/" title="Eggplant wedges by sunshinemomsblog, on Flickr"><img alt="Eggplant wedges" src="http://farm5.static.flickr.com/4114/4738360597_2d321ebaa4_z.jpg" style="height: 686px; width: 460px;" /></a><br /><span style="font-style: italic; font-weight: bold;">Preparing the vegetable</span></div><ul><li style="text-align: justify;">Keep in salted water till needed<span style="font-style: italic; font-weight: bold;">. </span>I like to keep it in a thin tamarind extract to retain the colour and prevent oxidation. Retain a tsp. of the water and discard rest or use up for some other dish.<br /></li><li style="text-align: justify;">Heat the rest of the oil and crackle mustard seeds. Next add split cashews and fry till golden. Add curry leaves and let wilt. Drain and add sliced wedges of brinjal and fry till the vegetable is firm and just cooked. This should take about 3 minutes. I always add 1/2 a tsp. of salt to quicken the process. It is optional but adding only a tsp. of thin tamarind water (the one used for soaking the brinjal slices) towards the end adds a tang. Roast till dry.<br /></li><li style="text-align: justify;">Add the spice powder and mix well.</li><li style="text-align: justify;">Remove from heat and add the cooled rice.</li><li style="text-align: justify;">Mix well till the spices cut uniformly into the rice and serve with wafers or pappadams.</li></ul><hr /><b> Special Notes/Tips:</b><br /><ul style="text-align: justify;"><li>Every cooker behaves differently. Time it the same as you will for a pulav or biryani. The rice should be just cooked and the grains separate.<br /></li><li>This tastes best served at room temperature.<br /></li><li>Add the spice powder a tbsp. at a time and reserve some of the powder. Add if needed. This measure serves perfect but spice levels vary from person to person.</li><li>Same with oil.<br /></li><li>You can add other vegetables as well but then it would not be 'vangibhath' though it tastes good.</li><li>I always serve pappadams or wafers. </li><li>The recipe looks elaborate because I have broken it down but it is extremely easy. You could prepare the spice powder in advance. It can be frozen and stays fresh for about a month. </li><li>The tamarind water is optional. I like it.<br /></li></ul>Sunshinemomhttp://www.blogger.com/profile/04812330917596597028noreply@blogger.com9tag:blogger.com,1999:blog-5025190990893210200.post-88215974659417013972010-06-24T08:49:00.003+05:302010-06-24T08:49:00.700+05:30Meethe Chaawal ~ Zarda ~ Sweet Saffron Rice<div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4716616043/" title="Zarda or Meethe chaawal by sunshinemomsblog, on Flickr"><img alt="Zarda or Meethe chaawal" src="http://farm5.static.flickr.com/4066/4716616043_855b1f994e_b.jpg" style="height: 686px; width: 460px;" /></a></div><div style="text-align: center;"><span style="font-style: italic; font-weight: bold;">Meethe chaawal / Zarda / Sweet Saffron Rice</span></div><br /><div style="text-align: justify;">As an Asian, in particular - a Tambrahm, my love for rice needs no reason, excuse or introduction. If I am told, "you really love rice, don't you?", I simply say, "Well, I am Tamilian." That justifies it all. Try as much, you can't shake off those genes and years of rice and rasam in one lifetime that easily! Given a choice between wheat and rice, I dive straight for rice, throwing the nutritionist's advice to the winds! It is this addiction that leads me to keep trying desserts that are made with rice. A whole month dedicated to rice at beyond curries gave me a chance to share this wonderful recipe I was introduced to by my neighbour.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">My neighbour, M, makes meethe chaawal during Navratri, Diwali and other festivals. My version is a vegan and low-sugar version, and I make it at the slightest pretext - rainy days, Sundays, weekdays, sudden guests, whatever! I warned you - I am addicted. And I would love you to get as addicted as I am.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-style: italic; font-weight: bold;">About the dish:</span></div><div style="text-align: justify;">Many Indian dishes bear their origins to Mughals. The dish we know as 'meethe chaawal' is one such. Meethe chaawal is known as 'zarda' in Pakistan and gets its name due to the yellow colour of the dish, from the Persian word 'zarda' which means yellow. It is served on special occasions and is made traditionally using clarified butter or ghee. I am not in favour of artificial or store bought food colourings and hence use only saffron (kesar or zafran), but these days meethe chaawal comes in a sprinkling of colours, so if you would like to go ahead, then colour it wild. (as wild as green, yellow or orange can get!). This is a popular dessert in the Indian regions of Punjab, Sindh and Rajasthan.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Those who are vegetarian can substitute coconut milk with milk. Even if you use water instead of milk the taste will be good but I recommend coconut milk as it only tastes much, much better than milk, and that is not an exaggeration!<br /></div> <br /><hr />Recipe: <span style="font-weight: bold;">Meethe chaawal ~ Zarda ~ Saffron Rice Dessert</span><br /><div style="text-align: left;">Preparation Time : 20 mins, excluding soaking time for rice<br />Serves : 3 persons<br />Recipe Level<i>:</i> Very Easy/ Beginner<br />Recipe/Post by: <a href="http://beyondcurries.blogspot.com/search/label/Sunshinemom" target="_blank">Sunshinemom</a> </div><hr /><blockquote><span style="font-weight: bold;">Ingredients:</span><br />1 level cup, basmati rice or any long grained rice, soaked for at least 30 minutes in water<br />3/4 cup Sugar<br />1 vanilla pod, scraped (optional)<br />A few strands of good quality saffron / kesar / zafran<br />1 + 1/2 cups water<br />1/2 cup light coconut milk (second extract)<br />4 Nos. Chhoti elaichi / Green cardamom, crushed roughly<br />4 Cloves / Laung<br />1 Bayleaf / Tejpatta (Optional)<br />3 tbsps. any neutral oil such as sunflower (vegetarians may use ghee)<br />1tbsp each of <span style="font-style: italic; font-weight: bold;">fried</span> split cashew nuts, slivered almonds, pistachios and fried raisins<br /></blockquote><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4717257982/" title="Zarda or Meethe chaawal by sunshinemomsblog, on Flickr"><img alt="Zarda or Meethe chaawal" src="http://farm5.static.flickr.com/4017/4717257982_a1c1a92801_b.jpg" style="height: 685px; width: 460px;" /></a><br /><span style="font-style: italic; font-weight: bold;">Meethe chaawal / Zarda / Sweet Saffron Rice<br /></span></div><br /><br /><span style="font-weight: bold;">Method to prepare:</span><br /><ol style="text-align: justify;"><li>Preparing the rice: Pick and rinse rice, soaking it in just enough water for at least 30 minutes. Drain and set aside.</li><li>Soak the saffron strands in coconut milk and set aside till needed.<br /></li><li>Prepare a syrup with 1/2 cup water and sugar heating till the sugar just dissolves completely.<br /></li><li>In a pressure cooker heat 2 tbsps. of oil/ghee and when warm add crushed cardamom, cloves, bay leaf. Saute till aromatic. Now add drained rice and saute for two minutes till the rice is coated with the oil and the spices are evenly distributed.<br /></li><li>Add 1 cup of water and the saffron soaked coconut milk. Scrape the vanilla seeds into the mixture. Stir well and when it comes to a boil add the sugar syrup and stir for a minute. Put the lid on and cook with the weight for exactly 4 minutes on high fire. Reduce to sim and let cook for another 5 minutes. Put off fire.<br /></li><li>Let the cooker cool naturally. This should take about 15-20 minutes. Open and stir gently with a fork to fluff the rice. It may be a little sticky but by the time you reach your dessert course it will cool down and separate, that is if you cooker behaves like mine!</li><li>Before serving stir in the dry fruits and raisins.</li><li>If you are not using a cooker then proceed upto 5. Cook on reduced heat, stirring gently till the water is absorbed. If needed you may add a tsp. of ghee or oil in the end. Not necessary but if it makes you feel better, go ahead.</li></ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/hariniprakash/4717258618/" title="Zarda or Meethe chaawal by sunshinemomsblog, on Flickr"><img alt="Zarda or Meethe chaawal" src="http://farm5.static.flickr.com/4050/4717258618_13b5653433_b.jpg" style="height: 685px; width: 460px;" /></a><br /><br /></div><hr /><b> Special Notes/Tips:</b><br /><ul style="text-align: justify;"><li>Every cooker behaves differently. Time it the same as you will for a pulav or biryani. The rice should be just cooked and the grains separate.<br /></li><li>Sugar can be increased to one cup if you have a sweet tooth but this is perfect measure for my family.<br /></li><li>This tastes best served at room temperature.<br /></li><li>If you are having guests over have a second helping ready. It is quite delightful.</li></ul>Sunshinemomhttp://www.blogger.com/profile/17570660228190249499noreply@blogger.com9tag:blogger.com,1999:blog-5025190990893210200.post-3451990449489589792010-06-21T07:44:00.001+05:302010-06-21T07:44:00.480+05:30Vegetable Dum BiryaniDum Biryani is a very exotic Rice dish , wonderfully spiced, delicately cooked and enjoyed heartily.<br /><b></b><br /><blockquote><b></b><br /><div style="text-align: justify;">This is a slow-cooking method dating back to early sixteenth century Dum cooking was introduced to India by Mughal. Handi is the cookware used for Dum cooking. Dumpukht is derived from Persian meaning 'air-cooked' or 'baked'. The earliest documented recipe can be found in Ain-I-Akbar</div></blockquote><br /><div style="text-align: justify;"><blockquote>Handi is a round spherical shaped clay pot. The bottom is thick. The top has a wide-mouth opening about 85% of the middle of the pot. The opening is supported by a very narrow neck that flares out to form broad rim. There is no handle so the pot is lifted by grabbing the rim. A clay saucer is used as a lid and placed on the top. The lid is sealed with hard paste made of flour and water. The Handi is left on the charcoal for several hours, till the food is to be served. The heat creates the steam, it condenses and rolls down the curved walls. 'Dum' means warm breath signifying the steam. The 'Pukht' means choking. 'Dum Pukht' means choking the steam and prevent it from escaping. .</blockquote></div><blockquote>Handiya is a smaller version of Handi</blockquote><div style="text-align: justify;"><span style="font-weight: bold;">For Dum cooking:</span>Par-cooked food is kept in Handi with minimal amount of water. The lid is placed and sealed with a paste of flour and water. The flames are put out, leaving a bed of hot coals. The heat creates the steam, the steam condenses and rolls down the curved walls. In other words, the steam is choked before it can escape, leading to the term 'Dum Pukht'.</div><blockquote>For some of the dishes, the coals may also be placed on the lid to distribute heat evenly (Source: <a href="http://www.indiacurry.com/faqterms/handidumcooking.htm">Here</a>) <br /><b></b></blockquote><b></b><br /><div style="text-align: justify;">There are many versions of Biryanis, ranging from Meat to chicken and ofcourse the vegetable Biryani.The trick lies in cooking the rice just perfect and handling it with care while mixing with cooked vegetables, the flavors are then allowed to mix , as all the ingredients are kept in a handi for slow cooking.The result? A perfectly cooked biryani, with awesome flavors and amazing aroma, that will teleport you straight in the Mughal era, as you relish The Mighty Biryani.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Today's recipe is highly inspired by Sanjeev kapoor's Mushroom Dum Biryani, with ofcourse some changes here and there.</div><br /><br /><div style="text-align: center;"><a href="http://s689.photobucket.com/albums/vv253/Sindhirasoi/?action=view&current=Dumbiryani.jpg" target="_blank"><img alt="biryani" border="0" src="http://i689.photobucket.com/albums/vv253/Sindhirasoi/Dumbiryani.jpg" /></a></div><br /><b></b><br /><hr /><b><i></i></b><i>Recipe:<b></b></i><b> <b></b><span style="font-weight: bold;">Vegetable Dum Biryani</span><b></b></b> (Slow cooked Rice with vegetables, herbs and Indian Spices)<br /><b><i></i></b><i>Prep Time:<b></b></i><b></b>20 minutes<br /><br /><b><i></i></b><i>Cooking Time:<b></b></i><b></b>30-45 minutes<br /><br /><b><i></i></b><i>Serves:<b></b></i><b></b>4<br /><b><i></i></b><i>Shelf Life:<b></b></i><b></b>Taste best when ate straight away from handi (Ok...not actually, but do consume right away)<br /><br /><b><i></i></b><i>Recipe Inspiration/Source:<b></b></i><b></b>Sanjeev Kapoor<br /><br /><b><i></i></b><i>Recipe Level:<b></b></i><b></b>Medium<br /><b><i></i></b><i>Spice Level:<b></b></i><b></b> High<br /><br />Recipe/Post by:<a href="http://beyondcurries.blogspot.com/search/label/Alka">Alka </a><b></b><br /><hr /><b></b><br /><br /><div style="text-align: justify;"><b>Ingredients:</b></div><blockquote>Button mushrooms, quartered 15-20 medium (I used 10)<br />Basmati rice, soaked 1 1/2 cups<br />Bay leaf 1<br />Cloves 4<br />Green cardamoms 2<br />Black cardamoms 2<br />Cinnamon 1 inch piece<br />Mace 1 blade<br />Salt to taste<br />Oil 2 teaspoons<br />Onions, thinly sliced 2 medium<br />Ginger paste 2 teaspoons<br />Garlic paste 2 teaspoons<br />Red chilli powder 2 teaspoons<br />Coriander powder 1 tablespoon<br />Black peppercorns, crushed 1/2 tablespoon<br />Cumin powder 1/2 teaspoon<br />Turmeric powder 1/2 teaspoon<br />Tomatoes, pureed 2 medium<br />Skimmed milk yogurt, whisked 1/2 cup<br />Garam masala powder 1/2 teaspoon<br />Fresh coriander leaves, finely chopped 1/4 cup<br />Fresh mint leaves, torn 1/4 cup<br />Kewra water 4-5 drops (I skipped this)<br />Saffron (kesar) a pinch (I skipped this)<br />Skimmed milk 1/4 cup (I skipped this)<br /><br />Add- ons:<br /><br />Carrot 1<br />French Beans 3<br />Baby corns 3-4<br />Shelled peas (As many as you like)<br />A pinch of Kasuri methi<br />You can use the commercial Biryani pulav masala(1/4 tsp ) instead of Whole Garam masala if you wish to make it less spicy.</blockquote><div style="text-align: justify;"> <b>Special Utensils:<b> </b></b></div><blockquote>Handi or Bean pot or Crock pot<br /></blockquote><div style="text-align: justify;"><b></b></div><div style="text-align: justify;"><b> </b></div><div style="text-align: justify;"><b><b>Procedure: </b></b></div><div style="text-align: justify;">Verbatim Of Sanjeev Kapoor's Mushroom Dum Biryani (Check the notes given below to read the changes I made)<br /></div><ol style="text-align: justify;"><li>Bring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. </li><li>When the water starts boiling rapidly, drain the soaked basmati rice and add.</li><li> Cook for eight to ten minutes, stirring frequently or until the rice is three fourths done. </li><li>Drain in a colander. </li><li>Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent. </li><li>Add ginger paste, garlic paste and sauté briefly. </li><li>Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Stir-fry briefly and add the pureed tomatoes. </li><li>Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. </li><li>Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves.</li><li> Stir well and cook for two minutes more. </li><li>Add the quartered button mushrooms and salt to taste.(At this step I added chopped and boiled Vegetables like carrots, beans, peas, babycorns etc)<br /></li><li>Stir-fry over high heat for two to three minutes and remove from heat. </li><li>Arrange the cooked rice and mushroom masala (with vegetables in my case) in alternate layers in an oven proof dish (or Biryani handi), sprinkling the remaining chopped fresh coriander and torn mint leaves, kewra water and saffron dissolved in skimmed milk after each layer.</li><li> Ensure that the top most layer is of rice.</li><li> Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required). </li><li>Keep the sealed dish on a medium hot tawa and leave for ten to fifteen minutes. You can also place a few burning charcoals on the lid. </li><li>Alternatively, leave the sealed dish in a preheated oven at 200 degree C for ten to fifteen minutes. </li><li>Break the seal and open the biryani, just before serving.</li></ol><b></b><br /><hr /><b><b></b>Special Notes/Tips:<b> </b></b><br /><ul><li style="text-align: justify;">Instead of just mushrooms, I boiled some chopped vegetables and mixed with mushrooms to have a more filling Biryani</li><li style="text-align: justify;">Instead of sealing with dough, I used aluminum foil to wrap around the lid.It worked well for me.</li><li style="text-align: justify;">For Dum, I placed the handi over a griddle , which in turn was kept over the gas burner and the flame was kept on lowest mark and the mixture was dum cooked for nearly 13 minutes or so.</li><li style="text-align: justify;">I skipped, kewra, saffron and milk, since I generally do not like to mix milk and yogurt in a single dish.But go ahead with these ingredients, these give a lovely flavor to the wholesome Biryani.</li></ul>Alkahttp://www.blogger.com/profile/16895070780516688878noreply@blogger.com9tag:blogger.com,1999:blog-5025190990893210200.post-47517530740080832432010-06-16T14:21:00.001+05:302010-06-16T14:34:54.788+05:30Mint, Peas, Paneer Puluv<div style="text-align: justify;">This combination works out very well. I am a big fan of “Panner mutter masala”, that too home made. The sweetness of peas and the softness of paneer adds different feeling on each bite. A protein packed puluv. Hot or cold you can enjoy the taste. Though I follow the same ingredients for puluv, this one preparation is little different. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_hHmmPIy37jM/TBiTjX3lQ4I/AAAAAAAAAhU/boBvd6OJv6w/s1600/Minit+Puluv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_hHmmPIy37jM/TBiTjX3lQ4I/AAAAAAAAAhU/boBvd6OJv6w/s400/Minit+Puluv.jpg" width="310" /></a></div><br /><hr style="text-align: justify;" /><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="font-style: italic;">Recipe:</span> <span style="font-weight: bold;">Mint, Peas, Paneer Puluv</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="font-style: italic;">Recipe Level:</span> Easy/Beginner</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="font-style: italic;">Recipe/Post by:</span> <a href="http://beyondcurries.blogspot.com/search/label/Viji">Viji</a></div><hr style="text-align: justify;" /><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><br />Ingredients</div><div style="text-align: justify;">1 cup shelled fresh peas</div><div style="text-align: justify;">½ cup paneer cubed</div><div style="text-align: justify;">¾ cup basmati rice</div><div style="text-align: justify;">1 cup coconut milk</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">To grind</div><div style="text-align: justify;">1 onion</div><div style="text-align: justify;">2 green chili</div><div style="text-align: justify;">1 small wedge of ginger</div><div style="text-align: justify;">1 bunch of mint leaves</div><div style="text-align: justify;">A fistful of coriander leaves</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">To temper</div><div style="text-align: justify;">1 tsp oil</div><div style="text-align: justify;">1 tsp ghee</div><div style="text-align: justify;">Cinnamon, cloves, bay leves, cardamom – 2 each</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1 tbsp garam masala powder</div><div style="text-align: justify;">Salt to taste</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">MW high peas for 3 minutes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Fry the paneer cubes in 1 tsp oil till golden brown.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cook the basmati rice with coconut milk and little salt in electric rice cooker. Spread to cool. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a skillet temper as given. Add the peas and grinded paste and saute till the raw smell goes. No need to saute for long time. Try to retain the green color and the fresh taste. Add paneer and spice powder and saute till blended. Now add the rice and saute everything blends well on medium heat. Serve hot or cold with raita of your choice. You will feel the freshness in each spoon. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div>Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com11tag:blogger.com,1999:blog-5025190990893210200.post-13366102009840699392010-06-01T00:03:00.000+05:302010-06-01T00:03:54.812+05:30Curry Leaves Pickle!Of the many pickles, podis and the chutneys too, Curry leaves occupies an important place in our household. Athamma is known to dish out a podi as she fancies and chutney even in lesser time than you can blink. She is really so fond of these condiments.<br /><br />So it is natural that we get rubbed off that interest. When in season, we make different dishes with Curry leaves. Notably the Curry leaf podi gets most done, and then Curry leaf mixed rice then of course this pickle. <br /><br />Today’s special dish is what I learnt from Athamma, her signature Curry leaves pickle!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hHmmPIy37jM/TAP-5pyW47I/AAAAAAAAAgY/M7iQggO8iLg/s1600/Curry+Leaves++Pickle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/_hHmmPIy37jM/TAP-5pyW47I/AAAAAAAAAgY/M7iQggO8iLg/s400/Curry+Leaves++Pickle.jpg" width="400" /></a></div><br /><b>Curry Leaves Pickle</b><br /><br />Ingredients Needed:<br />Curry leaves - 2 cups tightly<br />Red chilies - 20 long<br />Methi powder - 1/4 tsp<br />Mustard powder - 1 tsp<br />Tamarind - 2 lemon size<br />Salt - 2 tsp<br />Oil - 2 -3 cups <br /><br />Seasoning<br /><br />Curry leaves - 4 -5 <br />Urad dal - 1/4 tsp<br />Hing a pinch<br />Red chili - 2-3<br /><br /><br />Procedure<br /><br />Saute each of the ingredients except the seasonings, seperatly in little oil till done. Remove, cool.<br /><br />Then using a mixer grind Red chili, Mustard, Methi to smooth powder.<br /><br />Add tamarind, run to smooth paste.<br /><br />Heat oil and season with seasoning, then finally add the paste to the pan. Saute over low flame for 10 min.<br /><br /><br /><hr style="margin-left: 0px; margin-right: 0px;" /><div style="text-align: justify;"><b>Special Notes/Tips:</b></div><br />This can easily stay well for 10 days, but remember to have enough oil.<br /><br />The quantity mentioned yields more than 2 cups of pickles, please reduce according to your needs.Srivallihttp://www.blogger.com/profile/07286828376869181360noreply@blogger.com10tag:blogger.com,1999:blog-5025190990893210200.post-23017599660639159522010-05-29T12:50:00.004+05:302010-06-01T00:03:31.508+05:30Kairi Ka achar ~ Spicy Raw mango picklePickles are an integral part of Indian cuisine. It peps up a boring meal and imparts that oomph factor to otherwise dull menu. In India, there are hundreds of ways in which pickles are made. The ingredients, the vegetables, the fruits, the spices, all vary from region to region, from cuisine to cuisine. Pickle or Achar, could be made from many fruits and vegetables, the most widely used ones are Raw mango, onion, Carrots, turnips, Chilies, Lemons etc.<br /><br /><div style="text-align: justify;">Generally the base of most pickles is Mustard oil ,due to presence of Glucosinolate, the pungent principle in mustard oil, that has anti bacterial, anti fungal and anti-carcinogenic properties (source: <a href="http://www.sunrise.in/mustard-oil-two.html">Sunrise</a>). So the oil acts like a preservative, apart from imparting a unique flavor to the pickle.<br /></div><div style="text-align: justify;"><div style="text-align: justify;"></div><div style="text-align: justify;">Besides mustard oil, mustard seeds and Mustard dal (husked mustard seeds) is also widely used. The other important ingredients in many of the pickles are Hing, chili powder, fenugreek seeds etc. Lemon juice based pickles are also very popular, and so are the onion garlic based pickles. The spicy, the sour, the sweet, the tangy, the fruity, the "fishy ", the "meaty" you name it and Indians Pickle it ;-)<br /></div>Today we are sharing with you a pickle made from raw mangoes, probably the most preferred pickle. The recipe and picture is shared by Mrs. Pooja Juriani.<br /></div>Thanks Pooja for sharing this with us.<br /><br /><div style="text-align: center;"><a href="http://s689.photobucket.com/albums/vv253/Sindhirasoi/?action=view&current=kairi_ka_achar.jpg" target="_blank"><img alt="kairi ka achar" border="0" src="http://i689.photobucket.com/albums/vv253/Sindhirasoi/kairi_ka_achar.jpg" /></a></div><div class="MsoNormal"></div><div class="MsoNormal"><b></b></div><hr /><b><i></i></b><i>Recipe:<b></b></i><b> <b>Kairi Ka Achar</b><b></b></b> (Spicy Raw mango pickle)<br /><div class="MsoNormal"><i>Prep Time:</i>5-6 hours of marination, 5 days for pickling(In summer of India)<i> </i></div><div class="MsoNormal"><i>Cooking Time:</i>10-15 mins </div><div class="MsoNormal"><i>Makes:</i>Approximately 2 kg</div><div class="MsoNormal"><b><i></i></b><i>Shelf Life:<b></b></i><b></b>If stored properly under sterilized conditions, it stays good for about an year</div><div class="MsoNormal"><b><i></i></b><i>Recipe Source:<b></b></i><b></b>Pooja juriani</div><div class="MsoNormal"><b><i></i></b><i>Recipe Level:<b></b></i><b></b> Basic</div><div class="MsoNormal"><b><i></i></b><i>Spice Level:<b></b></i><b></b> High</div><div class="MsoNormal"><b></b>Recipe/Post by:<b></b><a href="http://beyondcurries.blogspot.com/search/label/Alka">Alka</a><b></b></div><hr /><b></b><br /><div class="MsoNormal"><b> </b></div><div class="MsoNormal"><b></b></div><blockquote><b> </b><br /><br /><div class="MsoNormal"><b><b></b>Ingredients:<b> </b></b></div><div class="MsoNormal">2 kg Raw tender mangoes</div><div class="MsoNormal">500 ml of Edible Mustard oil</div><div class="MsoNormal">15 cloves of garlic</div><div class="MsoNormal">125 gms of husked and coarsely ground Mustard seeds (<span style="font-style: italic;">Rai Dal</span>)</div><div class="MsoNormal">100 gms of Ready Pickle masala(Ram Bandhu Ready pickle masala, or any other brand will do)</div><div class="MsoNormal">Salt approx. 4 tbsp</div></blockquote> <b> Special Utensils: </b> <br /><blockquote><br /><div class="MsoNormal">Sterilized porcelain jar or Glass jar to store pickle</div><div class="MsoNormal"><b></b></div></blockquote><b></b><br /><br /><div class="MsoNormal"><b> <b>Procedure: </b></b></div><ol style="text-align: justify;"><li>Wipe the raw mangoes with damp cloth and then cut the mangoes (or get it cut from vendor) into small chunks.</li><li>Add salt and turmeric (optional) and keep in Sunlight for 5-6 hours.</li><li>Meanwhile boil the Mustard oil till it reaches smoking point.Put off the heat.After 15 minutes add chopped /crushed garlic.5 minutes later, add coarsely ground husked mustard seeds (Rai Dal) and finally add the readymade pickle masala.Mix well.Let it cool till it reaches room temperature .<br /></li><li>Pour this mixture over the mango cubes and mix well.</li><li>Transfer every thing into a properly sterilized and dried porcelain or glass jar.</li><li>Tie a muslin cloth at the rim of jar and close the lid well.</li><li>Keep the jar in sunlight for 5-6 consecutive days, and do not forget to shake the jar once in a while, each day.Depending upon the climatic conditions, the pickle will be ready to consume within 5-8 days.<br /></li></ol><div class="MsoNormal" style="text-align: justify;"></div><div class="MsoNormal" style="text-align: justify;"></div><div class="MsoNormal" style="text-align: justify;"><b></b></div><hr style="margin-left: 0px; margin-right: 0px;" /><div style="text-align: justify;"><b>Special Notes/Tips:</b></div><ul><li style="text-align: justify;">Always store the pickles in porcelain or glass jar.</li><li style="text-align: justify;">Never use a wet spoon to scoop out pickle.</li><li style="text-align: justify;">In case of oil based pickle, make sure that the contents of pickle are completely immersed in oil. The stuff above the level of oil, might get spoiled with fungus pretty soon.</li><li style="text-align: justify;">Never be greedy while relishing pickles.The high salt and oil content is not good for health, if consumed in generous quantities.</li><li style="text-align: justify;">This pickle could be stored well with or without refrigeration for atleast 6 month to one year.</li><li style="text-align: justify;">If at all a white fungal layer is seen on the top of pickle, just remove the spoiled portion, heat some more mustard oil, let it cool, and pour over the pickle.<br /></li></ul>Alkahttp://www.blogger.com/profile/16895070780516688878noreply@blogger.com4