Masoor Dhal Masal Vadai


For this month cooking secretly,I am paired up with Sangee Vijay of Spicy Treats.She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe..............................





Masoor Dhal Masal Vadai


   Basic Information


   Soaking time ~2-3 hours
   Preparation time ~15 minutes
   Cooking time ~ 15-20 minutes
   Makes ~  12 vadais
    

  
 Ingredients

Ingredient
Quantity
Masoor Dhal
1/2 cup
Split peas/pattani paruppu
2 tbs
Green chilly/pachamilagai
2
Red chilly /varamilagai
1
Ginger/inji
1 inch
Garlic/poondu
2 cloves
Onion(finely chopped)
1(big size)
Curry leaves/karivepillai
1 sprig
(chopped)
Coriander leaves
2-3 tbs
Mint leaves/pudina
10 leaves
(chopped)
Fennel seeds/sombu
1 tsp
Salt
3/4 tsp
Oil
for deep frying

  
  Method 
  • Soak the dhals together in water for 2- hours.Keep 2 tbs of soaked dhal separately and grind the remaining with salt,fennel,ginger,garlic and chilly to a coarse paste.(I pulse it.) 
  • Transfer the mixture to a bowl,to this add the soaked dhal,chopped onion,curry,coriander and mint leaves.Mix it well,meanwhile heat the oil in a pan.
  • Once the oil is hot enough,take a small lemon size ball of batter and flat it with the palm.Drop in the oil and deep fry it till it becomes nice and crisp in a medium flame.
  • Remove it from the oil and drain it on a paper towel.
  • Serve it with ketchup along with a cup of tea.


Enjoy..............................................



  • Instead of split peas,channa dhal can be used.
  • Addition of whole soaked dhal gives a nice crisp and crunch to the vadas.

Spicy Gobi Masala/Spicy Cauliflower Curry


Coming to the Cookbook Challenge I chose a recipe from one of my recipe booklet came along with pressure cooker.
In the original recipe,the curry is made in the pressure cooker with one whistle.As I was not sure how the cauliflower would be after pressure cook so made it in the open pan.I reduced the chilly powder from the original recipe,as I feed for kids the same curry.The curry/masala came out so creamy and delicious with perfect spicy and I paired up with rotis for our dinner.Off to the recipe...................................





Spicy Caulifloer Masala/Spicy Cauliflower Curry


   Basic Information
   Preparation time ~15 minutes
   Cooking time ~ 25-30 minutes
   Serves ~ 3-4
    

 
  Ingredients
Ingredient
Quantity
Cauliflower florets
3 cups
Onion(fineley chopped)
2 (medium size)
Tomato
2 (large size)
Red chilly powder
1 tsp
Turmeric powder/manjal podi
1/4 tsp
Coriander powder/dhaniya podi
1 tbs
1/2 tsp
Cumin powder/jeerga podi
1/4 tsp
Yogurt/curd/thayir
1/4 cup
Coriander leaves/kothamalli
1 tbs(chopped)
Salt
11/2 tsp
Oil
2 tbs

 Grind to a fine paste - 1

IngredientQuantity
Garlic/poondu4-5 cloves
Ginger/inji1 inch
Green chilly/pachamilagai2
  
 Grind to a fine paste - 2

IngredientQuantity
Poppy seeds/kasakasaa2 tsp
Cashews/mundiri1 tbs
 Method 
  • In bowl take hot water put the salt and add the cauliflower florets,keep it for 2-3 minutes and drain the water.Grind the ingredients given 1 and 2 separately.Also grind the tomatoes in a blender to a fine puree and keep it aside.
  • Heat a pan with oil and saute the onions till transparent.Then add the ginger,garlic and green chilly paste and saute it until the raw smell disappears.Now add the pureed tomatoes and cook it for 2-3 minutes.
  • Then goes in the spice powders and salt,mix it well and cook it till the oil separates.Now add the whisked yogurt and mix it well and add around 1/2 cup of water.Let it boil for 3-4 minutes or till the raw smell goes off.
  • Now add in the blanched cauliflower florets and cook it for 3-4 minutes.Finally add the cashew and poppy seed paste along with another 1/2 cup of water.Cook it for another couple of minutes and put off the flame.Garnish it with chopped coriander leaves.
  • Serve it with Pulkhas or roti

    Enjoy.............................................


    • Do not cook the cauliflower for a long time in the hot water.
    • The amount of chilly powder can be increase if you need a spicy version.
    This recipe is off  to Cook Book Challenge #11 August week 3.


    Pattani Sundal/Yellow Peas Sundal


    For the final day of blogging marathon #43 I am sharing a simple and healthy sundal made with yellow peas.
    Though sundal is mostly made for festivals such as vinayar chaturthi and navaratri,I make it often for my kid's evening snack or snack box.Sundal can be made with variety of lentils with or with no coconut.Here goes the recipe.................



    Basic Information

    Soaking time ~ 8 hours
    Preparation time ~15 minutes
    Cooking time ~ 15 minutes
    Serves ~ 2

    Ingredients

    Ingredient
    Quantity
    Yellow peas/pattani
    1/2 cup
    Coconut(grated)
    2 tbs
    Green chilly/pachamilagi
    1
    Ginger/inji
    1/4 inch
    Salt
    1/2 tsp
    Oil
    2 tsp

     For the Tempering

    IngredientQuantity
    Mustard seeds/kadugu1/2 tsp
    Red chilly/varamilagi1(broken)
    Asafoetida/perungayama pinch
    Curry leavesfew leaves


    Method


    • Soak the peas for 8 hrs or overnight and pressure cook it for 2 whistles in a high flame with a pinch of salt.After pressure subsides drain the excess water and keep it aside.
    • Meanwhile pulse the grated coconut,green chilly and ginger in a blender to a coarse paste without adding any water.
    • Heat a pan with oil and do the tempering and add the coarse paste and saute it,immediately add the cooked peas and salt.
    • Mix it well till everything gets blend and put off the flame.
    • If needed garnish it with coriander leaves.



    Enjoy.....................................................

    • Do not cook the peas for more than 2 whistles otherwise it may turn mushy.
    Check out my fellow bloggers who is participating in Blogging Marathon #43.

    Channa Sandwich/Chickpeas Sandwich


    Coming to day 2 of blogging marathon #43,I chose to share a simple and healthy sandwich.As both my kids love to have sandwiches I make quiet often with different stuffing for snack.
    Today's recipe can be made with left over channa masala also,but here I made the stuffing separately. This sandwich is so filling and can be had with no guilt.I usually use generous amount of butter for kids and for us with no butter.With no further delay lets move on to the recipe...................................


    Basic Information

    Soaking time ~ 8 hours
    Preparation time ~15 minutes
    Cooking time ~ 25 minutes
    Makes ~ 4



    Ingredients

    Ingredient
    Quantity
    Chickpeas/kondakalai
    1/2 cup
    Onion
    1(medium size)
    Tomato
    1(medium size)
    Red chilly powder
    1/2 tsp
    Turmeric powder/manjal podi
    1/4 tsp
    Garam Masala powder
    1/4 tsp
    Coriander leaves(chopped)
    as needed
    Ginger&Garlic paste
    2 tsp
    Cumin Seeds/jeeragam
    1/2 tsp
    Salt
    1 tsp
    Oil
    1 tbs

       For the Sandwich

    IngredientQuantity
    Bread8 slices
    Mint Chutney2-3 tbs
    Butter/vennai2-3 tbs
    Onion(chopped)for granishing
    (optional)


      Method 

    • Soak the channa /chickpeas for 8 hours and pressure cook it for 3-4 whistles in a medium flame.
    • Heat a pan with oil and crackle the cumin seeds,add the chopped onion with a pinch of salt.Add the ginger&garlic paste and fry it for a minute,then goes in the chopped tomato and cook it until mushy.
    • Now add in the spice powders and salt,give it a mix.Add the cooked chickpeas and mix it well till everything blends well.Sprinkle some water if it is too dry.Cook it for couple of minutes or till it becomes dry.Slightly mash the chickpeas with the ladle.Finally add the chopped coriander leaves and mix it well.Now the stuffing is ready.

    • Now apply some green chutney on one of the slice and keep a generous amount of stuffing.Apply butter on the another slice of the bread and cover the stuffing.Apply some butter on the sandwich maker and top of the bread slice,toast it or toast it in a griddle.Cut it into two triangles.

    • Channa Masala Sandwich is ready.Serve it with ketchup and juice.


    Enjoy.................................................

    Check out my fellow bloggers who is participating in Blogging Marathon #43.


    Kara Pori/Spicy Puffed Rice


    We are in the 2nd week of 43 edition of blogging and the themes I chose,is healthy kids snacks.For the day 1,I am sharing you a healthy,guilty free snack kara pori.
    My mom makes this snack often for school snack box or picnic snack.This kara pori can be made in jiffy and stays fresh for even a month if it is stored in an air tight container.Lets move on to the recipe...................................




    Kara Pori


       Basic Information

       Preparation time ~15 minutes
       Cooking time ~ 15 minutes
       Makes ~ 3 1/2 cups
        


      Ingredients
    Ingredient
    Quantity
    Puffed Rice/pori
    3 cups
    Peanuts
    1/2cup
    Roasted gram dhal/pottukadalai
    1/3 cup
    Red chilly powder
    1/2 tsp
    Turmeric powder/manjal podi
    1/4 tsp
    Asafoetida/perungayam
    a pinch
    Curry leaves/karivepillai
    1 sprig
    Garlic/poondu(crushed)
    2 cloves
    Salt
    3/4 tsp
    Oil
    1 tbs

      
      Method 
    • Heat a wide mouth pan and add the oil and add the crushed garlic,peanuts,fry it till the peanuts get crispy.Then add in the curry leaves and mix it till the curry leaves get toasted.Add the roasted gram dhal and mix it.
    • Now add in the spice powders,asafoetida and salt,give it a mix.Add the puffed rice and mix it well till everything blends well.Put off the flame. 

    • Store it in an air tight container after cooling.


    Enjoy...........................................................




    • Broken cashews can also be added for extra rich taste.
    • Reduce the flame to low while adding the chilly and turmeric powder,otherwise it may burnt and turned into black.
    • The chilly powder can be increased for a real spicy version.
    • Instead of chilly powder,sambar powder can also be used.
    Check out my fellow bloggers who is participating in Blogging Marathon #43.

    Thinai Masala Paniyaram/Foxtail millet Paniyaram


    Today's recipe is a healthy paniyaram recipe and used thinai/foxtail millet instead of rice.This is a great breakfast or snack option and doesn't need fermentaion.
    I saw this recipe in a T.V show and used samai/little millet,as I don't get samai here substituted with thinai.The same recipe can be followed for the sweet version which I will share soon.As thinai has a mild sweet taste it tastes good with spicy kara chutney.With no further delay lets move on to the recipe...................................






    Thinai Masala Paniyaram



       Basic Information

       Soaking time ~ 2-3 hours
       Preparation time ~15 minutes
       Cooking time ~ 30 minutes
       Makes ~ 20-22


        Ingredients

    IngredientQuantity
    Thinai/foxtail millet1/2 cup
    Toor dhal1 tbs
    Channa dhal/kaldaparuppu2 tbs
    Moong dhal/paasi paruppu1 tbs
    Rice flakes/aval/thin poha1/4 cup
    Onion(finely chopped)1(medium size)
    Green chilly/pachamilagai2-3(finely chopped)
    Coconut bits(optional)1 tbs
    Curry leaves/karivepillaifew leaves
    Coriander leaves/kothamallifor garnishing
    Salt11/4 tsp
    Oil2-3 tbs

       For the tempering

    IngredientQuantity
    Mustard seeds/kadugu1/2 tsp
    Urad dhal/uluthamparppu1 tsp
    Channa dhal/kaldaparuppu1 tbs
    Asafoetida/perungayama pinch
      Method
    •  Soak the dhals,thinai,rice flakes together in water for 2- 3 hours,grind it to a fine paste with  salt.
    • Keep a pan with couple of tsp of oil,once it is heated crackle the mustard seeds,urad dhal.Add the curry leaves,asafoetida,and saute the onion and green chilly till transparent.Add the  coconut pieces and give it a mix.
    •  Finally add the chopped coriander leaves and mix it well and put off the flame.Add this to the batter and mix it well.
    •  Heat the Paniyarm pan,add 1/2 tsp of oil in each mould.When the oil gets heated pour the batter 3/4 th of the each mould.Once its cooked flip the paniyaram with the help or spoon or a knife and let it cook for a minute in a medium flame and drizzle little oil.




    Enjoy....................................

    • Keep the flame in medium to get even browning..
    • If you want you can use a cup of fermented idly/dosa batter along with the batter.
    This recipe is off  to Cook Book Challenge #11 August week 2.

    Seeralam


    Seeralam is a recipe new to me and this recipe I adapted from regional television show couple of weeks back.
    The recipe sounds quiet easy and innovative,so I tried it with small quantity,it came out so delicious and filling but it needs to be served hot.Its a  perfect evening snack option along with a cup of tea.Try this yummy snack and enjoy,lets move on to the recipe.....................................


    Basic Information

    Soaking time ~ 2-3 hours
    Preparation time ~15 minutes
    Cooking time ~ 30 minutes
    Serves ~ 2


    Ingredients

    IngredientQuantity
    Raw rice/pacharisi1/4 cup
    Toor dhal3/4 cup
    Coconut grated4 tbs
    Red chilly2-3
    Idly Milagai Podi1-2 tbs
    Curry leaves/karivepillaifew leaves
    Coriander leaves/kothamallifor garnishing
    Salt11/4 tsp
    Oil1 tbs+1 tsp for
    greasing

    For the tempering

    IngredientQuantity
    Mustard seeds/kadugu1/2 tsp
    Urad dhal/uluthamparppu1 tsp
    Asafoetida/perungayama pinch

    Method


    • Soak the rice and dhal together for 2- 3 hours and grind it along with red chilly,2 tbs of grated coconut and salt to a coarse paste.Adjust the consistency of the batter if it is too thick,should be like a idly batter.
    • Grease the idly plate with oil and pour the batter on each mould and steam for 10-12 minutes or till a tooth pick comes out clean.
    • Remove the idlys from the mould after it comes to warm and cut into small pieces and keep it aside.
    • Heat a pan with oil and crackle the mustard seeds and urad dhal,add the asafoetida and curry leaves.Add in the cubed idly pieces and fry it for couple of minutes.
    • Now add the idly milagai powder and give it a mix.Finally add the remaining grated coconut and chopped coriander leaves,mix it well.
    • Serve it warm.



    Enjoy.............................................





    • Instead of cutting into cubes,it can be crumbled and made.
    • The quantity of idly podi can be increased or decreased according to personal preference..

    This recipe is off  to Cook Book Challenge #10 July week 3.





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