Koftha Badami

Kofthas - Are generally drenched in pulp of tomato puree and onion paste or in turn in yogurt.
Lots of Badam/Almonds where dumped inside my refrigerator  I decided why not try a gravy dish which would obviously be rich, creamy and tasty :)

• 150 gms - Badam/ Almonds
• 1           -  Medium size carrot
• 6 to 7    -  French beans
• 2           -  Medium sized potatoes
• 2           -  Medium sized onions
• 2           -  Green chilly
• 50 gms   -  Fresh green peas
• 2 tbs      -  Chilly flakes
• 1/4 tbs   -  Dry oregano
• 1 tbs      - Kashmiri chilly powder
• 1/4 tbs   - Turmeric powder
• 1/4 tbs   - Aamchoor or dry mango powder
• 2 tbs      - Gram flour/besan/kadala mav
• 1 tbs      - Rice flour/chawal ka atta/arici mav
• 1/2 tbs   -  Saunf
• 1 inch    - Cinnamon/dalchini/pattai
• 2           - Cloves
• 2 tbs      -  Dry kasoori methi / fenugreek leaves/vendhaya elai
• 1/2 inch -  Ginger
• 3 pods   -  Garlic
• 1 tbs      -  Garam masala powder
• 200 gms -  Oil to deep fry
• 4 tbs      -  Oil to make gravy
• 500 ml   -  Water
• Salt to taste

Method/Vidhiee:
1. Boil water and soak the almonds for half hour.
2. Drain water and remove the skin off from the almonds.
3. Grind them adding some water to fine smooth paste.
4. Meanwhile, finely chop carrot,de-skinned potatoes,beans,onions and slit green chilly.
5. Steam them and mash them when they are done.
6. Add in the red chilly powder,turmeric,salt-1/2 tbs, aamchoor powder,gram flour,rice flour.
7. Knead them into a tight dough. If, required sprinkle water.
8. Make small medium sized balls and rest them aside.
9. Heat oil in a deep fry pan for frying the vegetable balls.
10. Once oil is hot drop in slowly the balls and fry them till they turn golden brown.
11. Transfer them on to a absorbent paper.
12. In another pan add in oil. Once it turns hot add in cloves,cinnamon,sauf.
13. Do not burn them add in the onions and slit green chilly.
14. Fry onion till they turn golden brown.
15. Meanwhile grind the ginger and garlic into fine paste.
16. Once the onions turn golden brown add in the garlic ginger paste.
17. Saute them till the raw smell fades away.
18. Now add in the boiled green peas to it.
19. Lower the flame. Add some more water to almond paste.
20. Pour them on to the onion peas mixture.
21. Add in required salt,oregano(In order to give a Italian touch) and chilly flakes.
22. Drop the vegetable kofthas into the badam mixture.
23. Drench the kofthas into the almond gravy.
24. You can add more water if you want to make it a thin gravy.
23. As i made it as a thick dry one i avoided water a bit.
24. Add in kasoori methi at last and mix well.

Serve rich,tasty,less spicy hot Koftha Badami with phulkas, chappatis, butter nan.
The gravy version would be suitable for jeera rice.

Peas Mothia Pulav

Peas pulav with slight changes..

• 200 gms - Green Peas (Fresh) If, you are using dried peas soak them for atleast 3-4 hrs
• 500 gms - Basmati Rice
• 3 tbs      - Light Olive oil
• 1 ltr       - Water
• 2           - Cloves/Krambu/Loong
• 1           - Elaichi/Cardamom/Elakai
• 1 inch    - Pattai/Dal chini/Cinnamon
• 1           - Bay leaf/Tez patha/Brinji elai
• 1 tbs      - Jeera
• 1           - Green chilly
• 1/2 tbs   - Sugar
• Salt to taste
To make Mothias
• 100 gms - Gram dal powder/Kadala mav/Besan
• 20  gms  - Dry rice powder/Arici mav/Chawal ka atta
• 2 tbs      - Dry Kasoori Methi/Dry Vendhaya Kerai/Dried Fenugreek leaves
• 1 tbs      - Red chilly powder
• 1/2 tbs   - Turemric powder
• 1 tbs      - Olive or refined oil
• 200 gms - Oil to deep fry
• Salt to taste

Method/Vidhiee:
1. Wash and soak rice in water for 10-15 mins
2. In a pan add in oil. Once its hot add in the jeera,cloves,cardamom,cinnamon,bay leaf.
3. To it add green chilly and green peas.
4. Saute for a minute and add salt to it.
5. Mix well and saute again for 3 mins.
6. Drain the excess water from rice and add it to the peas mixture.
7. Saute for a min and transfer to the rice cooker.
8. Add 1 1/2 cups to 2 cups of water depending on the rice you choose.
9. Add in the butter at last if required for richness.

To make Mothias
1. In a bowl add the gram dal powder, rice flour,red chilly powder,turmeric powder,salt.
2. Mix them well and add kasoori methi.
3. Sprinkle water and mix the flour into thick dough.
4. Add in oil and mix well.
5. Heat oil in a pan for deep frying.
6. Make small balls and once the oil is hot deep fry them.
7. Once they turn golden brown transfer them onto a tissue paper.

Final step once the rice is done add in the mothias and mix gently.
Serve hot with any gravy dish.

Yummy Thalicha Thair Sadham/Seasoned Curd Rice/Tadkawale Dahi Bath

One of the most popular and daily rice dish made across south India. It may sound weird to put on this rice dish but, it cannot be denied that this basic dish is often taken for granted and people don't get the exact result. As mentioned in my blog i try to cover the basics too...

• 1 cup     - Rice
• 1 tbs      - Mustard seeds/Rai/Kadugu
• 1 tbs      - Broken urad dal/Odecha ulatham parupu
• 1/2 tbs   - Asafatida/Hing/Perunkayam
• 2-3        - Dry red chilly
• 2 tbs      - Refined oil
• Salt to taste
• 2 arc       - Curry leaves
• 1            - Green Chilly
• 2 inches   - Ginger
• 1 cups     - Dahi/Tahir/Curd  (If, you are serving immediately add 2 cups if, after an hour add 1/2 cup 1/2 cup milk)
• 1 cup       - Milk
• 3 cups      - Water
• Chopped coriander leaves for garnish
• Secret ingredient : Unsalted White butter 2 tbs :)

Method/Vidhiee:

1. Wash rice and cook then in proportion of 1:3 ratio water.

2. Once the rice is cooked and salt and mash them well.

3. Cool them for a while and add in the curd, milk.

4. If, you are serving immediately add 1 cup of curd and 1/2 cup milk.

    If, after an hour add 1/2 cup curd and 1 cup milk. Mix well.

5. Meanwhile, finely chop the green chilly and ginger.

6. In a small pan add oil heat it well.

7. Add in the asafatida, then mustard seeds splutter them, broken urad dal,dry red chilly.

8. Now put in the curry leaves, green chilly and ginger.

9. Pour in the tadka or the seasoning on to the rice.

10. While serving you can add water if the rice is bit thick. Make it semi solid.

Garnish with finely chopped coriander leaves.
Serve cool. You can keep in refrigerator. 

Tip:

• You can add in finely chopped cucumber,grated carrots,pomegranate,raw mango.
• Please avoid mixing onion into the rice. You can have it as an condiment.
• If, you want an instant cool rice add in chilled water or ice cubes.

Pani Poori - Chat

Pani Pooi - A Indian food chat item popular for it's easy and fun element. People of India intend to mostly have which are sold on streets or food corners. It's also called as Golgappa - Gol means crisp sphere and Gappa means eaten one at a time.Also, called as Puchka in western and eastern parts of India. Bataasha in Uttar Pradesh, Gup-Chup in parts of Odisha and few parts of Jharkand.
It's rare that people make it at home. Making time is much less than assembling and putting them together. It's easy why not try it when procedures are put on!!!

Serves - 4 people and 30-35 Pooris
Making for the chat can be segregated into 4 different parts.
I.  Pooris
II. Theekhi Chutney or Pani
III.Meethi Chutney or Sweet Chutney
IV.Potato stuffing

I.  Pooris

• 1/2 cup - Maida
• 4 tbs  - Fine Sooji/Rawa/Semolina (or you can ask for Bombay Rawa)
• 1 tbs - Ghee/Clarified Butter/Nei
• Salt
• 1 cup - Water (Approx)
• Oil - For deep frying

Method:Vidhiee:
1. In a bowl mix in maida,rawa,ghee,salt with water and knead well.
2. Make the dough bit tight and rest it for half hour. Covering it with damp cloth.
3. After 30 mins make small balls of the dough which was kneaded.
4. Flatten them into a medium thick round shape. To get perfect round shape cut the flattened dough with a cookie cutter or a round small lid of a container.
5. Meanwhile, in a heavy bottom pan heat oil.
6. Remember, that oil must be hot if not the pooris would absorb the oil and become soggy.
7. Once, the oil is hot drop in the pooris about 5-7 at a time depending upon the size of your vessel.
8. Turn it on to other side for it cook well. Do not make them dark brown.
9. Drain excess oil and transfer onto a absorbent paper.
10. Once they cool store them into a sir tight container.

II. Theekhi Chutney or Pani

• 1 - Bunch of Pudina leaves
• 1/2 cup - Coriander leaves
• 1 tbs - Lemon juice
• 1/2" - Ginger
• 2 - Green chillies
• 1 tbs - Amchhoor powder/Dry mango powder/Mangai podi
• 1/2 tbs - Black salt / Sanchal
• 1 tbs - Jeera powder
• 1/4 tbs - Black pepper powder/Kalimirch/Milagu podi
• Salt to taste
• 1 ltr water

Method/Vidhiee:
1. In a blender grind in the pudina, half of coriander leaves,ginger,green chillies,lemon juice.
2. Add it into the water and mix all dry powders to it.
3. Refrigerate the pani for 2-3 hrs before serving.

III.Meethi Chutney or Sweet Chutney

• 1 1/2 cup - De-seeded Dates/Perincha pazam/Kajhur
• 1/2 cup - De-seeded tamarind/Imli/Puli
• 1/2 cup - Jaggery grated
• 1/2 tbs - Red chilly powder
• 1 tbs - Jeera powder
• 500 ml- water to boil
• 250 ml - Water to mix paste
• Salt

Method/Vidhiee:
1. Boil or pressure cook the dates,jaggery and tamarind in water.
2. Once the dates and tamarind have turned soft cool them down and blend them in a blender.
3. Strain the mixture to get a fine smooth liquid.
4. Take as much you require and mix with water. Rest store it in fridge in an air tight container.
5. In water mix jeera powder,red chilly powder, salt and paste.
Your sweet chutney is ready.

IV.Potato stuffing

• 2 - Medium sized potatoes
• 1 - Green chilly
• 1 - Big red onion
• Salt to taste
• Water to boil potato
• Chat masala if preferred

Method/Vidhiee:
1. Boil the potatoes in water.
2. Peal the skin off and mash them well.
3. Finely chop onion,green chilly and coriander leaves
4. Add them to potato that were mashed.
5. Add required salt and mix well.


Final platting of the Pani Pooris
If, you are serving for many add in the potato stuffing inside the pooris and garnish them with Omma Podi/ Ajwain Sev on top and serve them in a plate. Accompanied by 1 cup of Thekha pani and 1 cup of Mithi Chutney.
You need to dip the puri's into the theka pani and then add on mithi chutney before it slides on into your mouth.

Tips:

• You can add even sprouts to the stuffing without potatoes and have.
• Some even add garlic powder to the thikhi chutney.
• Make sure you store the pooris in an air tight container.
• Always have the pani chill. For it you can add in ice cubes to thikhi chutney
• Remember the Thikhi chutney must be very thin.