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Dec 21, 2012
Dec 9, 2012
Dates Tomato Sweet Chutney
Dates Tomato combination most people do not make it. But, thanks to my mom who gave me the taste of it at the very young age. All of us at home love this chutney. Past few months we had rather forgotten it until my dad asked for it!! And here it goes for all of you :)
1. De-seed the dates and chop them roughly.
2. Wash and chop the tomatoes finely. Slit the green chilly.
3. In a saucepan add oil.
4. Once the oil is hot add in the fennel seeds, cloves,cardamom,jeera and bay leaf.
5. Wait till the jeera and fennel turn black.
6. Add in the dates and saute for 2 mins.
7. Add in the chopped tomatoes and green chilly.
8. Add the pinch of salt to it.
9. Now saute till the tomatoes turn soft and get mixed well with dates.
10. Now add in the sugar and mix well.
11. Once the sugar starts melting add in the water.
12. Boil the chutney until water reduces and chutney becomes greasy.
13. Stir occasionally.
Serve hot with any Paratta, Any Rice variety like ghee,peas,jeera,briyani, etc.
- 100 gms - Seedless brown dates/Pericham pazam/Khajoor
- 4 - Medium sized tomatoes
- 2 - Cloves/Krambu/Loong
- 1 - Cardamom/Elakai/Elaichi
- 1 tbs - Fennel/Sombu/Saunf
- 1 tbs - Cumin/Seeragam/Jeera
- 1 - Bay leaf/Brinji Elai/Tez patha
- 1 - Green Chilly
- 100 gms - White sugar
- 1 pinch - Salt
- 100 ml - Water
- 1 tbs - Oil
1. De-seed the dates and chop them roughly.
2. Wash and chop the tomatoes finely. Slit the green chilly.
3. In a saucepan add oil.
4. Once the oil is hot add in the fennel seeds, cloves,cardamom,jeera and bay leaf.
5. Wait till the jeera and fennel turn black.
6. Add in the dates and saute for 2 mins.
7. Add in the chopped tomatoes and green chilly.
8. Add the pinch of salt to it.
9. Now saute till the tomatoes turn soft and get mixed well with dates.
10. Now add in the sugar and mix well.
11. Once the sugar starts melting add in the water.
12. Boil the chutney until water reduces and chutney becomes greasy.
13. Stir occasionally.
Serve hot with any Paratta, Any Rice variety like ghee,peas,jeera,briyani, etc.
Dec 6, 2012
Kothimbir Shakahaari
Green Coriander.. mostly we use for garnishing. Had about 3 bunch of coriander leaves lying into my fridge.. with at most greediness i got it from the market as they were so cheap and fresh. But, when i thought of using them it stopped till the border of chutneys,garnish,salads..y not use in a gravy.
Ingredients:
1 - Big bunch of green coriander leaves/ Kothimbir/Kothamalli
2 - Red onions
2 - Tomatoes
1 - Green chilly
2 - Medium sized carrots
5 to 6 - French Beans
1 cup - Cauliflower
1 cup - Broccoli
1 cup - Green peas
1 tbs - Turmeric powder
1 tbs - Dry red chilly powder
1 tbs - Pav Bhaji Masala
500 ml - Water
2 tbs - Oil
1/2 tbs - Butter
1/2 tbs - Jeera
1/2 tbs - Saunf
1/4 tbs - Sugar
Salt to taste
Method/Vidhiee:
1. Wash carrot , french beans,potatoes and cut them into medium sized cubes or lengthwise.
2. Par boil them in water.
3. Finely chop onions,tomatoes. Slit the green chilly.
4. In a pan add butter and oil.
5. Once they get heated up add jeera and saunf.
6. Roast them for few secs. Do not burn them.
7. Now add onions and saute them for 2 mins.
8. Meanwhile, wash and finely chop coriander leaves and stem.
9. Keep some for garnishing and grind rest in a blender.
10. Add water if you feel coriander stems are not getting ground
11. Now add tomato and green chilly.
12. Saute till the tomatoes turn soft.
13. Add in the turmeric powder, red chilly powder,salt and sugar.
14. Now add in the par boiled vegetables carrots,beans, cauliflower,broccoli,peas.
15. Add 150 ml of water and allow them to cook.
16. Pour in the coriander paste over the vegetables.
17. Add in the Pav Bhaji masala.
18. Stir well. Simmer and allow it to boil for 5-7mins
19. At last add in the left over coriander.
Serve hot hot with Ghee rice, Jeera Rice, Chappati,Roti,Pav.
Tip: If you feel the green colour in the gravy is less. Blanch some Palak leaves grind them and add it to the gravy. This would enhance the colour and taste.
Ingredients:
1 - Big bunch of green coriander leaves/ Kothimbir/Kothamalli
2 - Red onions
2 - Tomatoes
1 - Green chilly
2 - Medium sized carrots
5 to 6 - French Beans
1 cup - Cauliflower
1 cup - Broccoli
1 cup - Green peas
1 tbs - Turmeric powder
1 tbs - Dry red chilly powder
1 tbs - Pav Bhaji Masala
500 ml - Water
2 tbs - Oil
1/2 tbs - Butter
1/2 tbs - Jeera
1/2 tbs - Saunf
1/4 tbs - Sugar
Salt to taste
Method/Vidhiee:
1. Wash carrot , french beans,potatoes and cut them into medium sized cubes or lengthwise.
2. Par boil them in water.
3. Finely chop onions,tomatoes. Slit the green chilly.
4. In a pan add butter and oil.
5. Once they get heated up add jeera and saunf.
6. Roast them for few secs. Do not burn them.
7. Now add onions and saute them for 2 mins.
8. Meanwhile, wash and finely chop coriander leaves and stem.
9. Keep some for garnishing and grind rest in a blender.
10. Add water if you feel coriander stems are not getting ground
11. Now add tomato and green chilly.
12. Saute till the tomatoes turn soft.
13. Add in the turmeric powder, red chilly powder,salt and sugar.
14. Now add in the par boiled vegetables carrots,beans, cauliflower,broccoli,peas.
15. Add 150 ml of water and allow them to cook.
16. Pour in the coriander paste over the vegetables.
17. Add in the Pav Bhaji masala.
18. Stir well. Simmer and allow it to boil for 5-7mins
19. At last add in the left over coriander.
Serve hot hot with Ghee rice, Jeera Rice, Chappati,Roti,Pav.
Tip: If you feel the green colour in the gravy is less. Blanch some Palak leaves grind them and add it to the gravy. This would enhance the colour and taste.
Nov 28, 2012
Vella Appam / Sweet Jaggery Dumplings
Vellam Appam - Made in down south of India during festivals. Especially on Karthigai Deepam festival which comes after Diwali. A traditional dish with bit changes according to times.
Ingredients:
200 gms - Atta/Godumai Mav/Wheat flour
100 gms - Chawal ka atta/Arici Mav/Rice flour
150 gms - Guud/Vellam/Jaggery (Try not taking very dark colour jaggery)
2 pods - Elaichi/Elakai/Cardamom
150 ml - Water (approx)
20 gms - Dry coconut bits (If, preferred)
2 tbs - Sugar
1/4 ltr - Oil
3 tbs - Ghee/Clarified butter/Nei
Method/Vidhiee:
1. Sieve the Atta, rice flour separately without any lumps.
2. In a blender add the jaggery,atta and rice flour.
3. Grind them for a min giving intervals in between.
4. Make them into a consistency of bread crumbs.
5. In a small mixer jar add sugar and cardamom pods.
6. Grind them till the pods turn into powder.
7. Take of the outer layer after grinding.
8. Add the cardamom powder to the jaggery atta rice flour mixture.
9. Add water to it and make a semi liquid consistency.
10. Take a appam pan which has deep round impressions on it. In which you can fill in the oil and mixture.
11. If you are not able to get it you can deep fry them in a small pan but, you should make one at a time.
12. Coming back to making the dumplings in Appakaral (You get non-stick Appakaral these days)-- Mix ghee and oil.
13. Add quarter spoon of oil into the holes once they are hot add the jaggery mixture till half of the hole.
14. Cook them in medium flame.Turn slowly with a wooden or steel pricker or with a knife.
15. Once you have turned wait for the other side to cook.
16. Once the other side also turns golden brown. Prick one by one. Drain them and serve hot.
Ingredients:
200 gms - Atta/Godumai Mav/Wheat flour
100 gms - Chawal ka atta/Arici Mav/Rice flour
150 gms - Guud/Vellam/Jaggery (Try not taking very dark colour jaggery)
2 pods - Elaichi/Elakai/Cardamom
150 ml - Water (approx)
20 gms - Dry coconut bits (If, preferred)
2 tbs - Sugar
1/4 ltr - Oil
3 tbs - Ghee/Clarified butter/Nei
Method/Vidhiee:
1. Sieve the Atta, rice flour separately without any lumps.
2. In a blender add the jaggery,atta and rice flour.
3. Grind them for a min giving intervals in between.
4. Make them into a consistency of bread crumbs.
5. In a small mixer jar add sugar and cardamom pods.
6. Grind them till the pods turn into powder.
7. Take of the outer layer after grinding.
8. Add the cardamom powder to the jaggery atta rice flour mixture.
9. Add water to it and make a semi liquid consistency.
10. Take a appam pan which has deep round impressions on it. In which you can fill in the oil and mixture.
11. If you are not able to get it you can deep fry them in a small pan but, you should make one at a time.
12. Coming back to making the dumplings in Appakaral (You get non-stick Appakaral these days)-- Mix ghee and oil.
13. Add quarter spoon of oil into the holes once they are hot add the jaggery mixture till half of the hole.
14. Cook them in medium flame.Turn slowly with a wooden or steel pricker or with a knife.
15. Once you have turned wait for the other side to cook.
16. Once the other side also turns golden brown. Prick one by one. Drain them and serve hot.
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