Poosanikai/Pumpkin Chutney

How to make Poosanikai/Pumpkin Chutney

          I bet we all get tired of the same old chutney varieties. I also like to incorporate  vegetables other than onions & tomatoes into my chutneys. So here's one version of the pumpkin chutney, which tastes more like poosanikai paruppu thuvayal, if you know what paruppu thuvayal  (dal chutney) tastes like. That recipe is for another post, cos' I have a story to go with it. This recipe is from one of Mallika Badrinath's cookbook's - Chutney Varieties; and is being shared with my groupies at - CCC# 40: January -- Week 4.

Ingredients for about 2 to 4 servings:

Chopped yellow Pumpkin/Poosanikai - 2 cups

Dry red chillies- 4 no:

Oil - 3 tsps

Kadalai paruppu/Bengal gram dal- 1.5 tbps

Thuvaram paruppu/Toor dal - 1.5 tbps

Salt to taste

Mustard seeds - 1/4 tsp

Urad dal - 1/4 tsp

Stove top Method:

1. Heat a tsp of oil in a pan & fry the red chillies, toor dal, bengal gram dal until it turns golden brown & crisp.
2. Transfer the roasted ingredients to a plate.
3. Heat the pan again with a tsp of oil, add the chopped pumpkin pieces & roast for a few seconds & sprinkling some water, cover & cook until soft.
4. Powder the roasted ingredients from step one with salt & then add the roasted pumpkin pieces. Grind to a coarse chutney.
5. Heat a tsp of oil, add the mustard seeds, when mustard splutters add urad dal & curry leaves, fry for a few seconds, until crisp. Season the chutney with this & serve with idli, dosa or rice.

Kathirikai Rasavangi (eggplants cooked with toor dal & tamarind)

How to make Kathirikai/Brinjal Rasavangi

The "Samaithu Paar" books by S. Meenakshi Ammal were the first cookbooks my mom bought for me, to take with me into my newly wedded life. At that time, I had no clue how important these books were going to be for me, when I was all alone & far away from mom with no clue on how to cook. Boy! Some of the recipes truly saved my day during my first year of marriage. Especially, when I found that my hubby had been cooking for a few years and was a more experienced & better cook than me. Through trial & error, the recipes in the book taught me how to cook some traditional/homestyle recipes. Rest assured, you will be seeing quite a few recipes from this series throughout the year in my space. Sharing this healthy homestyle recipe with my friends at Valli's CCC# 40: January -- Week 2. The ingredients in this recipe reminds me of this delicious Paavakkai Pitlay, somehow.  

Ingredients:

350 gms of tender eggplants/kathirikai, sliced
3/4th cup Toor dal/Red gram dal - pressure cooked until soft
1 lime sized ball of tamarind, juice extracted
1/4 tsp turmeric powder
salt to taste

2 tbsp, oil

To roast & grind:

2 tbsp Kadalai paruppu/Bengal gram

3 tbsp coriander seed

6 dried red chillies

4 tbsp grated coconut

1 tbsp, oil

For tempering:

1 tsp mustard seeds

1 tsp ulutham paruppu/black gram dal

1/8th tsp asafoetida powder

a sprig of curry leaves
2 red chillies

1 tbsp, oil

Stove top method:

• Using a thick bottom pan, roast the bengal gram dal, coriander seeds, red chillies and grated coconut using a little oil, until crisp & aromatic. Let cool & powder finely & keep aside.
• Cut the eggplant into slices. Heat oil and saute the eggplant in it for 4 or 5 minutes, stirring occasionally, until its almost cooked.
•  Add the tamarind water to the eggplants and add enough additional water to cover. Add salt to taste and the turmeric powder, and bring to a simmer until the eggplant is tender.
• Add the cooked toor dal and add the spice powder previously prepared, mix well & bring to a rolling boil. Remove the pan from the heat.
• In another pan, heat some oil and add the mustard seeds. Allow them to pop, then add the urad dal and asafoetida powder. As the urad dal turns golden add the curry leaves, remove from the heat and add to the rasavangi. 
• Serve hot with steamed rice.

Notes:

• Ash gourd can be used instead of eggplant. Use 2.5 cups chopped ash gourd, cook it in plain water and add the tamarind water to the cooked gourd.
• Dried beans can also be cooked and used with either Eggplant or Ash Gourd Rasavangi.

Twisty Pesto Cheese Straws

How to make Twisty Pesto Cheese Straws

            Here's a quick & scrumptious recipe for your next party. I am glad I took the time to finally make these crispy, flaky, cheesy hors d'oeuvres from a Good Food magazine clipping (Dec 2013). I would love to customize this to the Indian palate, by adding a spicy alternative to pesto, next time. You can also easily turn this into something sweet for the young ones. The best part of it, is that its crisp on the outside, yet so soft when you bite into it. Kids just love these. Sharing this final recipe of the year, with my friends over at CCC# 39: December -- Week 5. 

Ingredients:

(makes around 25 pcs)

5-6 oz, cream cheese

2 tbsp basil pesto sauce

1 lb/490g sheet puff pastry (2 sheets of frozen pastry sheets)

a little flour, for dusting

1 egg, beaten

• Heat oven to 400°F. Tip the cream cheese and pesto into a bowl and mix well.
• Unroll the pastry on a lightly floured surface and cut in half lengthways. Spread the pesto mix over one half, place the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick. Twist each pastry strip and place on a baking tray lined with parchment.
• Brush with egg and bake for 20 mins until risen and golden brown.

Dal Pancharathan / Five Lentil Curried Dal

How to make Dal Pancharathan / Five Lentil Curried Dal

                  Here's a delightful five lentil dal all the way from Rajasthan. This is also a no onion-no garlic recipe if you are looking for one. The main flavors in this dal are from the tomatoes & the aromatic spices. Serve it with phulkas, rice or just serve it as a soup, that is sure you fill you up in a healthy way. 

Soaking time: 3 hours

Serves: 4-6 people

Ingredients:

Masoor Dal - 1/4 cup

Moong Dal - 1/4 cup

Toor Dal - 1/4 cup

Channa Dal - 1/4 cup

Whole Urad dal - 1/4 cup

Chopped tomatoes - 3 no:s

Salt to taste

Garam masala powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Chili powder - 1/4 to 1/2 tsp

For seasoning:

Ghee - 2 tbsp

Jeera - 1 tsp

Elaichi/Cardamom pods - 3 no:s

Dry red chilli - 1 no:

Lavang/Cloves - 4 no:s

Asafoetida powder - 1/2 tsp

Slit green chilli - 2 nos:

Julienned ginger - 2 inch piece

For garnishing:

Chopped coriander leaves

Julienned ginger

Stove top method:

• Wash & soak the dals for a minimum of 3 hours, preferably in the refrigerator; or soak overnight. Pressure cook for about 10 whistles or until cooked soft.
• Heat a kadai with ghee, add the broken red chilli, jeera, elaichi, cloves & fry until crisp & aromatic. Add the asafoetida, green chilli & ginger - saute for a few seconds. 
• Add tomatoes, salt, chilli powder, turmeric powder & cook until the tomatoes are starting to get mushy & ghee floats on top.
• Add garam masala powder, cooked dal mixture and some water for consistency. Let it simmer for a few minutes on low heat.
• Serve hot with a lavish sprinkle of chopped coriander leaves & julienned ginger.

Sharing this quick recipe I had noted down in my recipe diary from a tv show, with my fellow bloggers at CCC# 39: Dec -- Week 2. 

Eggless Lime Shortbread Trees

How to bake Lime Shortbread Trees (eggless)

         These cute shortbread cookies are a must for the holiday season...It hard to resist these mildly sweet, delicate shortbreads with a refreshing lime flavor. I ran out of time and couldn't shoot pics of them being iced, but it can be any which way you like it to be. Your kids can help you out with the decorating part of these cookies. This recipe is from 'Better Homes and Gardens Very Merry Cookies' cookbook. Linking this with my friends at Sri Valli's CCC# 38: November -- Week 4.

Prep 1 hour 15 minutes

Bake 12-15 minutes per batch

Cool 10 minutes per batch

Makes 30 cookies

INGREDIENTS:

1 cup butter, softened

½ cup powdered sugar

2 teaspoons finely shredded lime peel

¼ teaspoon salt

2¼ cups all-purpose flour

For the Icing- 

1 cup powdered sugar

Milk - as needed

Green food coloring (optional)

Small decorative candies

METHOD

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the ½ cup powdered sugar, the lime peel, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in flour until the dough just comes together. Divide dough in half. If necessary, cover and chill dough for 30 minutes or until it is easy to handle.

2. Preheat oven to 160°C/325°F. On a large ungreased cookie sheet, place the dough; place a sheet of wax paper on top & roll half of the dough into a 13x4-inch rectangle. Do not roll the dough thin or cookies will crumble easily.

3. Score with a long knife (in the shape of multiple X's ) to make medium sized tall triangles. Remove dough scraps. Make small triangles from the dough scraps & place them at the bottom of the trees as trunks. Repeat the process until all of the dough is used up. 

                                                                                OR

 Use X'mas tree cookie cutter, after rolling out the dough into the cookie sheet. Remove dough scraps. Roll dough & repeat the process until all of the dough is turned into trees. 

4. Bake about 12 minutes or until edges just begin to brown. While still hot, re-cut trees with the long sharp knife. Cool on cookie sheet for 10 minutes. Transfer cookies to a wire rack and let cool.

5. For icing -  

In a small bowl stir together the 1 cup powdered sugar and enough milk, 1 to 2 teaspoons at a time, to make an icing of spreading consistency. Remember the 10-second rule - If you score the icing with a knife, the line should be covered up within 10 seconds. If it's too runny, add more powdered sugar. If desired, divide the icing into 2 bowls & tint some of the icings with green food coloring. Spread icing on cookies; decorate with small candies.

To Make Ahead and Store: Layer unfrosted cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. Ice cookies as directed.

Notes:

• It may seem strange to roll the cookie dough directly on the sheet, but in this case, doing so helps you create extra-tender cookies. 

Kathrikai Podi Kari (Stir fried eggplant with lentils & spices)

How to make Kathrikai Podi Kari

                    This no onion-no garlic recipe is from my recipe diary, duly noted down from a tv show years ago. You can skip the microwave cooking & do it completely in your skillet. I find that the microwave cooking cuts down on the amount of oil used, & yet providing the same results for a dry curry. The coarseness of the ground spices can be your preference. I prefer the crunchiness of the lentils in a bite; some of you may like it better with finely ground spices. However you choose to make it, the spices definitely make it special. Sharing this recipe with my fellow bloggers at CCC# 38: November -- Week 2.

Ingredients:

Kathrikai/Eggplant - 250 gms, sliced

Salt - to taste

Oil - 2 tbsp

Turmeric powder - 1/4 tsp

Ingredients for frying & powdering:

Perungayam/Asafoetida - a big pinch

Ulutham paruppu/Urad dal - 1/2 tbsp

Kadalai paruppu/Channa dal - 1/2 tbsp

Dry red chillies - 2 no:s

Grated coconut - 3 tbsp

Microwave + Stove top method:

• Slice the brinjals & let them sit in a container with water, until you are ready to cook them.
• Arrange the sliced eggplants on a wide plate, sprinkle salt & turmeric powder on them; cover with a wet paper towel/cloth & microwave on high for about 5 to 7 minutes. Remove the cloth, take another plate of the same size - holding it tight on top of the hot plate; flip it quickly so the eggplants are transferred to the new plate, sprinkle a little more salt & turmeric powder on top, cover with a wet cloth/paper towel & microwave again for 5 minutes.

• Meanwhile, heat a pan on (low-medium heat) with a little oil, add the ingredients listed for frying in the same order & roast them in oil until aromatic & crisp. Let cool, powder & set aside.
• Heat the pan with the remaining oil, add the semi-cooked brinjal slices from the microwave, add required salt, turmeric powder, the ground powder & stir fry until well roasted.

• Serve warm with a meal platter. Goes well with Sambhar rice, Rasam rice.

Deepavali Recipes

Deepavali/Diwali Sweets & Savories

Here is a consolidated list of some of the most favorite sweets and savories made during Deepavali.

Click on the links below for the complete step by step recipes with pictorials:

Paal Kozhukattai

Khajoor ka Halwa

Cashew Badam Halwa

Sorakkai/Bottle gourd Halwa

Moong dal flour Ladoo

Coconut Meeta/Sweet Paan Ladoo

Nuts & Wheat Ladoo

Goji Berry-Almond-Date Power Balls (No Cook Recipe)

Susiyam / Sugiyam

Cashew Wheat Appam

Coconut Burfi/Candied Coconut Bars

Easy Milk Chocolate Fudge

Sweet Somasi (Karjikai)

Mullu Murukku

Masala Karasev

Mysore Pak

Carrot Halwa

Rawa Kesari

Kalkandu Pongal

Sweet Pongal (Jaggery)

Instant Bonda (using Idli batter)

Instant Boondhi Payasam/Kheer

Spiced Watermelon Juice

How to make Spiced Watermelon Juice

            Watermelon juice is good enough, without any additives. If you are tired of the same old sweetened juice; here's a watermelon juice with a kick that you are sure to love. The chaat masala, black salt, white pepper powder & lemon juice in this juice, tones down the sweetness of the fruit & add different flavors to make it more interesting to your palate. This was the first juice, that I ever learnt how to make; probably during middle school years, probably from one of my friend's mom. 

               I prefer to drink the juice with the pulp, for added fiber in my diet. If you prefer, you can filter the pulp out & get a crisp & clear juice to quench your thirst. My first pic, shows juice without pulp & my second pic, shows juice with the pulp. Take note that the pulp tends to stay on top. Sharing this quick & easy recipe, with my friends over at CCC #37 :September Week 3.

Makes 1 tall glass

3 cups watermelon, cubed

Lemon Juice -1/2 tsp

Chaat masala - 1/4 tsp

Black salt - 1/4 tsp

White pepper powder - 1/8 tsp

Sugar - if needed

Ice cubes (optional)

Method:

• In a blender, add the watermelon cubes & blend well, without adding any water. Add the chaat masala, black salt, white pepper powder, lemon juice & sugar if needed; 
• Pour the watermelon juice in tall glass. add ice cubes if desired.
• Garnish with some mint leaves & serve cold.

Paal Kozhukattai (Wheat flour balls cooked in sweetened coconut milk)

How to make (wheat flour) Paal Kozhukattai

                Here is an all time south indian favorite, esp during Pillayar/Ganesh Chathurthi, only better with wheat flour instead of rice and the addition of sugar to the dough ties it in with the sweetened milk. Thus filling your mouth with some sweetness, even when you bite into the soft balls. Cos' I've tried a few recipes where the milk by itself is delicious, but the balls are just bland with no sweetness whatsoever.  Do try this version, and you will love it. 

                  The playdough Ganesh was a last minute daring attempt & luckily, I remembered the steps I learnt at a workshop the previous year. I'm posting a picture of my skinny Ganesha, for any of you,who wants to give a shot at making one at home with your kids playdough or clay. Have fun unleashing your artistic skills during this festive time of the year.  Sending this entry to Srivalli's CCC #36 :September Week 1.

Ingredients for 8 to 10 servings:

1 cup powdered jaggery

1 cup boiled milk

1/2 coconut milk

1/2 cup ghee

10 cashew nuts, broken

1 tsp elaichi/cardamom powder

1.5 cups water

For making the dough:

1 cup wheat flour

1 tbsp rice flour

1 cup water

2 tbsp sugar

a pinch of salt

****************************************

Stove Top Method:

• Fry the broken cashew nuts in a little ghee on low heat, until its golden in color.
• Make a thin syrup with the jaggery, by adding a 1/4 cup of water to it and heating on a medium-low heat; until the jaggery dissolves. Filter the syrup & set aside.

• Dry roast the wheat flour & rice flour, together in a dry pan on very low heat, until it gets hot & roasted. Take care, not to burn the flour.
• Simultaneously, take about 1 cup of water, in a pan. Add 1 tbsp of ghee, salt and 2 tbsp of sugar to the water and heat covered until it begins to boil.
• When the water boils briskly and the sugar has dissolved; turn off the heat, & add the roasted flour little at a time & stir with a wooden spatula; until you have dropped all the flour into the water. The end result should be a tight, clump free dough.
• Transfer the dough onto a workable surface & knead it, as soon as it cools down a bit. spread some ghee on your hand, if needed & knead gently to make the dough smooth. Roll into small balls (about the size of a seedai or about the size of a small blueberry).

• To cook the kozhukattai's, in a wide shallow pan, boil 1.5 cups of water, by closing the lid. When you see a rolling boil, add half of the rolled kozhukattai's into the water & close the lid again. After waiting for about 2 mins, add the remaining kozhukattai's and close the lid again for a total of 8 to 10 mins on medium heat. Intermittently, you can gently stir with a spatula, taking care not to break the balls.

• Test a kozhukattai by piercing it with a toothpick in the center to check if it has cooked thoroughly.
• Now add the jaggery syrup to the pan, gently mix & let it simmer for about a minute. Next add the milk and when it starts to boil add the coconut milk; and wait until the mixture starts to boil again. 

• Remove from heat, add the cardamom powder and fried cashew nuts. Enjoy it warm or cold.

Kalyana Maangai Oorugai / Instant Mango Pickle

How to make Kalyana Maangai Oorugai / Instant Mango Pickle

                    This was the first pickle I learnt how to make - its that simple. If you have ever tasted this pickle (probably at a south indian wedding feast); it's just too hard to resist making this spicy instant pickle (unless raw mangoes are out of season). They are so easy to make, yet so satisfying with curd rice. The shelf life is about a week in the refrigerator, so plan accordingly, unless you are willing to share it ;o) Sharing this quick & delicious pickle from my recipe book with my friends at CCC# 34: July - Week 4.

Ingredients:

1 Raw (Sour/Unripe) Mango - Chopped very fine

Red Chilli powder - 3/4th to 1 Tsp

Turmeric powder - 1/8 Tsp

Salt to taste

Fenugreek seeds - 1/4 Tsp

For Tadka/Tempering:

Sesame Oil - 3 Tbsp

Mustard seeds - 1 Tsp

1 or 2 dry red Chillies, broken

Asafoetida powder- 1/4 Tsp

Stove Top Method:

• Wash the Mango - slice, julienne & chop as finely as possible and transfer to a bowl. 

•  Dry roast the Fenugreek seeds until aromatic & golden (do not burn). Pound them with mortar and a pestle and set aside. 
• To the finely chopped Mango, add the pounded Fenugreek powder, red Chilli powder, Salt & Turmeric powder.

• Heat a mini kadai/wok with Sesame oil on low-medium heat - add the Mustard seeds. When they splutter, add broken red chilli and Asafoetida powder. Turn the heat off, once the chilli is fried and pour the Oil onto the bowl with the Mango and spices. 
• Toss or mix in with a clean, dry spoon. Cover and store in the refrigerator for up to a week.
• Serve with Curd/Yogurt rice or with your favorite meal.

Notes:

• Use the Mango along with the skin.
• Take care not to burn the fenugreek seeds, as they will turn very bitter, if  burnt.
• Refrigerate, store in a glass container, tightly covered and use within a week's time.