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Posts Tagged ‘Potato’

Vegetable cutlets

Cleaning up the pantry, Cleaning up the freezer section, Packing the dalls in ziploc bags, Getting a special haircut, Having a lot of dreams in night….

Ya, ya , you are right, I AM GOING BACK HOME!  In search of the sunny smiles,  to nap on my mom’s lap, …..

Now you got the reason for a long ‘standby’ silence in my blog,  but it is already it is time to ‘hibernate’ my blogging :->

Vegetable cutlets

By the time I am packing, read what I wrote long time back ….

I am sure you would have had this experience. When people comment back after trying your recipe, you feel so delighted and honored. Am I right?  Somehow, this person who has a khazana of recipes has smelled this pride in the blogosphere and has started an event to award rewards to the original contributors of great recipes. What  a marvellous idea! I congratulate coffee for hosting Monthly Blog Patrol event.

For this month, Coffee has chosen ‘Finger foods’. And  this is the most  healthy Finger food I could find. I got this from  Priya’s kitchen and made a little modification.

I chose potatoes, carrots, beans and peas. Also  I  fried finely cut onions in little oil and added the  garam masala and sauted a little bit. This, I believe, enhances the flavor.  I chose to shallow fry the cutlets,  as I wanted the sides to be browned as well. The  outcome was so good , I never thought making kids eat their veggies is so easy. Thanks , Coffee and  Priya!

Bye, bye, friends! See you all 6 weeks later! 

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‘Thinnai pechu veenaa pochu’ goes a famous tamil saying . It means that all chitchat is a waste of time. I agree, but in one such  kind of gala chat I had with my friends back home,  we started  talking about food and it ended up like a recipe exchange workshop. I carried home this recipe , tried it and from then owned it in a special page of my recipe book. It is so rich in taste and perfect for a special occasion.

By the way, have you ever had the problem with the kids spitting the full mouth of rice just for a spicy chunk or for  a chilli peice? My  daughter does it and I try in all my preparations to include the spices in a form she takes it. For this reason, I like to call this as a ‘no spit’ vegetable pulav.

 

 Vegetables for pulav

Ingredients:

Basmati rice – 1 and 1/2 cups

Coconut milk-1 and 1/2 cup

Water -1 and 1/2 cup 

Oil –  1/2 cup

Butter-  2 tbsp

Bay leaf – 1 number

Pearl onion – 1 cup

Diced tomato-3/4 cup

Peeled and diced  potato- 1/2 cup

Diced carrots, beans, cauliflower florets, peas – each 1/2 cup 

Cilantro-1/4 cup

Mint leaves- 10 leaves

Ingredients for masala 

To grind:

Cloves- 5 number

Poppy seeds- 1/2 tsp

Cardamom- 2 number

Cinnamon- 2 inch peice

Red chilli powder -1 tbsp

Coriander powder-1 tsp

Turmeric  powder- 2 pinches

Fennel seeds- 1/2  tsp

Green chilli- 2 number

Ginger-1 inch peice

Garlic-5 cloves

 Vegetable pulav with raita

Take the dry ingredients in the spice list and grind first. This is important when using poppy seeds. Add garlic, ginger and chilli then and grind to a fine paste.

In a big pressure cooker, heat oil and butter. When it is real hot, throw in the bay leaf and onions , saute well. When the onions turn transparent, add all the vegetable except tomato. Stir in for few minutes and add the masala. After a couple of minutes, throw in tomatoes and salt to wilt the tomatoes quickly. Add the cilantro and mint.

Work on slow heat, by that time wash  and soak the basmati rice. When the raw smell fades away, add the rice and stir slightly. Now add the coconut milk and water . Test the spice level and salt level. When the water comes to a boil, close the lid and cover the nozzle with a  stainless steel tumbler. Keep medium heat. Turn off the heat after 10 long minutes. Wait for a while  and  open the lid to fill your house with the spicy aroma. Smell, see and eat! Enjoy!

 

 

 

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Steaming idlis and ‘my’ kari kuzhambhu

I was preserving one of my mom’s best dish  for the new year . Oh ,what a pity, my modem went wrong on the new year day , just 10 days after its warranty period.  Can you imagine? I  spent 9 full days without browsing the blogs .  mmm mm ….. That was good in a way. I could look at my daily routines in a different way.

Coming to the treasured recipe , this kurma (but we call it kuzhambhu) is perfect for Idlis. My brothers call it ‘duplicate kari kuzhambhu’, as it  is much spicy and the taste immitates mutton kurma. (They eat meat.)  For a vegetarian  like  me , it is like a feast to have it with steaming idlis.

Idly:

Though, almost every one of  the Indian bloggers has posted this, I feel it is good to share my  mom’s secret for a ‘malli poo idly’. Yes, my daughter used to describe my mom’s idly this way , meaning it is as soft and white as jasmine flower.

Ingredients:

Idly rice- 4 and 1/2 cups

Urad dall- 1 cup

Fenugreek seeds- 1 tsp

Method:

Wash the rice twice and soak it with fenugreek seeds  for 2-3 hours. 

Wash the dall twice and soak it separartely for half an hour to one hour.

Grind the dall first. Add minimum water and sprinkle ice cold water for better frothing. The right consistency of the batterThe grinder should run for atleast 30 min. Take the dall out and grind the rice next. When the rice is little coarse, add enough salt , unload and mix well with your hands. Make sure the batter has the right consistency  before fermenting. If you pour the batter from your hands, it should run down smoothly and slowly. After a thorough mixing, let it stand for 10- 12 hours. The batter would have risen good if it was in right consistency and  had the right amount of salt.

Mix again well and pour in the idly molds and steam cook for 15 minutes. To check the doneness, just touch the idlis and they should not stick to your hands. Take out  the molds from the stand and let it cool a while. Dip a spoon in water and use it to unmold the idlis. Hot and soft idlis are  ready to be served with chutney, sambhar or kurma.

 

Please note :

* The ratio for rice and urad dall varies with the variety we use.

* Also it is true that if it is an aged dall and rice , it yeilds more batter.

* My mom has the conventional idli steamer, in which she covers the mold plates with a wet white cotton cloth instead of greasing with oil. It is my belief that it is the cloth that  gives the ultra softness to the  idlis.

* You can  store this batter even for a week in the refrigerator, but always bring the batter to the room temperature  before steaming for better results.

* The consistency and salt are the key factors for a  perfect idli. If  the batter is watery,  the idli will not rise on steaming, on the other hand, if it is thick, the idli will be hard. 

* You can store  the cooked idlis in the refrigerator. When  needed, steam it again in the cooker for hot and refreshed idlis. To reheat the idlis in the microwave oven,  simply wet the idlis in running water, place them as a layer on a microwavable  plate and cover with a wet paper towel and heat them for a couple of minutes.

* For a different redo of the idlis,  crumble them and do upma . Find here a lemony version of idli upma .

Idli batter - gracefully risen

Peppery potato kurma:

Ingredients:

Potato- 2 number

Oil – 1/2 cup

Fennel seeds- 1 tsp

To grind:

Chana dall /Gram dall- 1/4 cup 

Medium sized onion-1 number

Medium sized tomato – 1 number

Cumin seeds- 1 tsp

 

Pepper corns- ½ tsp

 

Ginger- 2 inch  piece

 

Red chilli powder- 2 tsp

 

Coriander powder – 1/8 tsp

 

Turmeric powder- few pinches

 

Method:

 

Finely chop the potato. Take the ingredients in the ‘to grind’ list and grind with little water and make as a coarse paste. Stop stirring when all the oil oozes outHeat oil in a non stick skillet, sputter fennel seeds, add the ground paste, keep stirring continuously  till the raw smells fades away. Once the masala is sauted well and oil oozes out, add the chopped potato and stir slightly. Add  enough water and salt according to taste. You can test the spice level at this point.

 

Transfer the contents to a pressure cooker and cook  till you hear the first whistle. The curry thickens very well after cooking . If it is too thick , dilute with water and bring it  to another boil.

 

Idly and peppery potato kurma

Note: If you hesitate to use the liberal amount of oil asked for, the chana dal will stick (even)  to the (non stick) pan  and get burnt , spoiling the whole taste. Also stirring continously is  as  important  as the oil.

Go ahead and try this, I am sure this will be in your favourite list soon.

Updated on  Jan 21st :

Illustrating the cloth lining method

As Gini  wanted to know, I am  adding a picture to illustrate how to line the idli mold with damp  cotton cloth.

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 Tomato potato pulav

‘Mummy, This is not fair’ grieved  my daughter.

‘Whats the matter?’

‘You never serve me with a rose.’

‘But, you don’t eat raw tomatoes.’

‘Thats ok, I want that plate.’

She went ahead, ate half of it and rushed to school. I grabbed another serving and clicked my dish.

Evening when I was editing the  photos and regretting for a poor lighting, my school returned scholar was watching me . She asked ‘ Do you have it anymore?’

I nodded, she went and fetched her own leftover from the fridge , microwaved and ate  all by herself. Thats the power of taste .

I learnt this dish from my  chitthi (mother’s younger sister) and  is always my rescuer when I am late to get up in the morning.

Ingredients:

Basmati rice- 2 cups

Oil – 1 tbsp

Butter – 1/2 tbsp

Tumeric powder- 2 pinch

Chilli powder- 1 tsp

Cilantro

Few  mint leaves

Medium onion- 1

Red poato-1

Frozen peas- 3/4 cup

Fennel seeds- 2 tsp 

Large  tomato-1  (Should be juicy and  ripen one)

Green chilies- 3

Garlic- 4 cloves

Ginger- 1 inch piece

cloves- 3 no

cardomom- 1

cinnamon- 1 inch stick

Wash the rice once and soak for 10 minutes. Chop the onion finely. Peel and chop the potato into 1 cm cubes.  Grind the last 7 items in the list into a fine paste. Heat oil + butter in the pressure pan. Sputter fennel seeds. Saute the onion. When it turns transparent, add potato , peas, mint leaves and ground  paste. Add salt, tumeric powder, chilli powder.  Saute till all  oil comes out. Add  the rice and fry slightly. Pour  4 cups of water. When the water boils, cover the pressure pan and  cover the  nozzle with a tumbler instead of  the weight. Cook on medium heat for 12 minutes. This gives similar result of a dum briyani.Garnish with cilantro and roasted cashews. Serve  with raitha/coconut chutney.

Anyway, I learnt a way how to tickle my girl’s hunger. So, for the moms who want to impress thier kutties, here is the illustration for the rosy tomato.Peel the tomato with a knife and take care  not to break the continuity.Gently coil from one end, spreading as you proceed.

              Peel the skin spirally Start winding from one end Spread as you wind Rosy tomato

In our home, nobody eats it , so today’s rose will be in  tomorrow’s  salad/raitha.

 

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