PASSION OF COOKING

Home » September 2018

September 30, 2018

THATTE IDLY

by passion of cooking, in Breakfast

A popular idli variant recipe from Karnataka cuisine prepared on a flat plate. These idli’s are very soft and bigger in size compared to traditional idli. In Kannada language thatte means plate and cooking idli on flat thin plate derives the name for this idli. It is mainly prepared with the combination of rice, urad dal, poha or sabudana. It tastes great when served with the combination of chutney and sambar. In hotels, thatte idli recipe is prepared with leftover steamed rice and grounded to smooth paste with urad dal, poha and pinch of baking soda and later steamed in round shaped plates. Nowadays, thatte idli or plate idli can be seen prepared with idli rice, sabudana / poha and also with the normal idly batter. I made this Idly with normal idly batter.

INGREDIENTS:

Idly rice - 2 cup

Urad dal - 1/2 cup

Fenugreek seeds - 1/2 tsp

Salt to taste

METHOD:

1. Soak idli rice, urad dal and fenugreek seeds in separate bowls for about 5 hours.

2. Drain off the water from urad dal and fenugreek seeds.

3. Grind to a smooth paste adding water as required.

4. Transfer the smooth and fluffy batter into a large bowl.

5. Grind the soaked rice to slightly coarse paste adding water as required.

6. Transfer the rice batter to the bowl of urad dal batter.

7. Add salt to the batter and mix well.

8. Cover and rest in warm place for 8-10 hours or till the batter ferments.

9. Grease the thatte idli plate with oil or place a banana leaves in idiyyappam plate.

10. Scoop the batter into idli plate.

11. Arrange the idli plate into the stand.

12. Steam it for 10 to 15 minutes.

13. Finally, thatte idlis are ready to serve along with Sambar and Red chutney.

September 27, 2018

PAVAKYA THEEYAL / BITTER GOURD THEEYAL

by passion of cooking, in Curry

Theeyal is a really popular vegetarian side-dish in most houses in Kerala. Theeyal means burnt dish, referring to roasted coconut used as the main ingredient and is usually dark brown in color, flavored with tamarind. It goes well with rice and any side dish. It can be prepared with pearl onion, bitter gourd, brinjal, okra, yam, sometimes with mixed vegetables. Today I am sharing the recipe of bitter gourd theeyal.

INGREDIENTS:

Bitter gourd - 2 (medium)

Pearl onion - 10

Tamarind - small lemon sized

Jaggery - 1 tbsp
Turmeric powder - 1/4 tsp

Salt to taste

For Masala:

Coriander seeds - 2 tbsp

Fenugreek seeds - 1/2 tsp

Red chili - 5 to 6

Pearl onions - 8
Grated coconut - 3/4 to 1 cup

Curry leaves

Coconut oil - 1/2 tsp

For Seasoning:

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Red chili - 2

Curry leaves

METHOD:

1. Cut Pavakya/ bitter gourd and pearl onions into thin strips.

2. Soak the Tamarind in a glass of water and extract juice.

3. In a pan, heat coconut oil and fry chopped bitter gourd and pearl onions until it becomes golden brown.

4. Stir in between.

5. Add tamarind extract to this.

6. Also add turmeric powder, salt and jaggery.

7. Stir well. Close the vessel and cook for some time.

8. In another Kadai/ cheenachatti, add coconut oil, coriander seeds, red chili, fenugreek seeds, curry leaves, pearl onions and grated coconut.

9. Roast until it gets a nice dark brown color.

10. Switch off the flame and continue stirring for few seconds to avoid burning.

11. When it cool, grind to a fine paste by adding little water.

12. Add this paste to the cooked Pavakya, also add required water( around 1& 1/2 cup).

13. Combine well and bring to a boil.

14. Cook this in medium-low flame till the gravy thickens and the gravy starts leaving oil at the edges. Switch off the flame.

15. Heat some oil in another pan and add mustard seeds, red chillies and curry leaves.

16. Pour the seasoning to the theeyal.

17. Serve hot with Rice!!!!

September 23, 2018

KANJIPURAM IDLY

by passion of cooking, in Dinner

The Kanchipuram Idli is a traditional prasadam offered in the Varadharaja Perumal Temple at Kancheepuram. The idlis are cooked in bamboo casings lined with dried mandharai leaves. The mandharai leaves gives a flavour to the idlis. It has a different taste as it is seasoned with many ingredients like pepper, jeera, dry ginger etc is very delicious and is also very easy to prepare. It can be had for breakfast or for dinner.

INGREDIENTS:

Urad Dal - 1 cup

Raw rice - 1 cup

Idly rice - 1 cup

Fenugreek seeds - 1 tsp

Salt to taste

For Seasoning:

Sesame oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Pepper - 1 tsp

Ginger powder - 1 tsp

Pepper - 3 to 4

Cashew nut - 10

Green chili - 3

Ginger - 1 inch piece

METHOD:

1. Wash and soak the rice and urad dal separately in water for 3 to 4 hours.

2. Soak fenugreek seeds along with urad dal.

3. Grind the urad dal and fenugreek seeds to a smooth paste, remove and set aside.

4. Grind the rice to a coarse consistency (similar to rava/semolina).

5. Mix well both the rice and urad dal batter and add salt.

6. Keep it aside for fermentation for at least 8 hours.

7. At the time of preparing kanjipuram idly, coarsely crush the cumin seeds and peppercorns.

8. Heat sesame oil in a heavy bottom pan and add mustard seeds and when they sputter add pepper, cashews, curry leaves, green chili and ginger.

9. Add crushed cumin powder, pepper powder and dry ginger powder. Fry for 10 seconds.

10. Add this tempering to the batter and stir the batter to combine well.

11. Now the batter is ready.

12. Grease the steel tumblers with ghee.

13. Place banana leaves in each tumbler and pour the idli batter.

14. Steam cook it for about 20 - 30 minutes.

15. Once cooked allow it to cool down a bit.

16. Use a knife and gently loosen the edges of the idli.

17. Overturn in a larger plate and tap the plate so that the idli falls into the plate below.

18. Cut and serve Kanchipuram Idli with coconut chutney/ Idly podi/sambar.

**We can also cook these idli in an idly mould or a cake tin.**

September 21, 2018

BUTTER BUN/ CREAM BUN

by passion of cooking, in Snack

This is one of the most demanding items in bakeries of Kerala. It is filled with sweet cream. This cream is made with sugar and butter. These buns are fried ones. So anyone can make it without oven.

INGREDIENTS:

For Bun:

Maida - 2cup

Yeast - 2 tsp

Sugar - 1 tbsp

Butter - 1.5 tbsp

For Cream:

Butter - 2/3 cup [ at room temp]

Powdered sugar - 1/2 cup

Vanilla essence - 1/2 tsp

Milk - 1 tsp

METHOD:

1. In a bowl, take 1/8 cup luke warm water. Ad sugar and yeast.

2. Mix well and keep it aside for 5 to 10 mins.

3. In a bowl, add maida, butter and pinch of salt. Mix well.

4. Add the yeast solution to the maida and combine well.

5. Knead well with enough water to form a soft dough.

6. Cover and keep aside for an hour. By the time it will double.

7. Divide the dough into equal balls, shape into round and slightly press to flatten.

8. Cover and keep aside for 10-15 minutes. Now the balls are risen.

9. Heat oil in a deep pan. Keep the flame low to medium and add the dough balls one at a time.

10. Fry both sides until its golden.

11. Drain into a paper towel and cool completely.

12. Take butter in a bowl. Whisk it for few mins with a hand whisk or a wooden spoon until fluffy.

13. Add powdered sugar, milk and vanilla essence.

14. Whisk till creamy.

15. Slit open a cooled bun.

16. Fill with butter cream.

Yummy butter bun is ready to serve !!!!!!!!!!!

September 19, 2018

THAKKALI TOKKU / TOMATO TOKKU

by passion of cooking, in Curry for chapathi

Ripe tomatoes that are cooked down with oil and spices, make this Thakkali Thokku, which can be used as a chutney for Idlis and Dosas or as a good combination for chapathi! This Thakkali Thokku is a travel favorite amongst South Indian families. This can be easily preserved for days as it has a long shelf life when refrigerated.

INGREDIENTS:

Tomato - 7

Turmeric powder - 1/2 tsp

Red chili powder - 2 tsp

Sugar - pinch

Salt to taste

Seasame oil - 3 tbsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Red chili - 2

Curry leaves

METHOD:

1. Chop the tomatoes roughly and grind it to a smooth puree.

2. Heat the oil in a heavy bottomed pan and add the mustard seeds to it.

3. Once they start spluttering, add urad dal, red chili and curry leaves.

4. Now add the tomato puree, salt, sugar, turmeric powder and red chili powder.

5. Mix well. Keep the flame in medium and allow the full juice to get evaporated and the tomatoes to be cook till they are nice and thick in consistency or cook until the oil separate.

6. Switch off the flame.

7. Let it cool down completely and then move to a dry glass jar and store at room temperature for up to 2 days and in the refrigerator up to 10 days.

September 17, 2018

TIMIRA TAMBLI / BRAHMI TAMBLI

by passion of cooking, in Curry

Thambli is an easy gravy recipe prepared using curd and is served as a first course in a multi course meal. And this Brahmi thambuli (tambli) is much more simpler. Tamblis can be prepared with any greens and even with spices like menthya/ fenugreek seeds. This tambli, which probably my grandmother were cooking.

INGREDIENTS:

Brahmi leaves - 1 handful

Grated coconut - 1/2 cup

Jeera/ Cumin seeds - 1/2 tsp

Pepper corns - 4

Red chili - 2

Curd - 3/4 cup

Salt to taste

For tempering:

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Red chili - 1

Curry leaves

METHOD:

1. Clean and wash brahmi leaves.

2. In a pan dry roast jeera, pepper corns and red chili. Fry for a minute.

3. Next add brahmi leaves to the same pan and fry for few mins.

4. Transfer this to a mixer jar, also add grated coconut and salt.

5. Grind all these to a fine paste by adding little water.

6. Transfer it to a bowl and add curd.

7. Mix well. Timira tambli is ready.

8. Heat a pan and do the seasoning.

9. Pour it over the tambli.

September 16, 2018

RAVA PUNDI / RAVA KOZHUKATTA

by passion of cooking, in Breakfast

Pundi as call in Tulu, is a breakfast in Mangalorean cuisine. It is a round shaped, soft, steamed rice dumpling generally prepared by soaking rice, grinding and sautéing. This idly rave pundi is an instant version and is super easy to make than compared to the rice pundi. The rice rava itself has the granular texture which when steamed like a rice ball, gets the exact look and taste of authentic dumpling.

INGREDIENTS:

Idly rava - 1 cup

Grated coconut - 1/4 cup

Water - 1 & 1/2 cup

Salt to taste

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Fenugreek seeds - 1/8 tsp

Red chili - 2

Curry leaves

METHOD:

1. Heat a pan adding oil.

2. Let the mustard seeds splutter.

3. Add urad dal, fenugreek seeds, red chili and curry leaves.

4. Add water to the pan. As it boils add salt and grated coconut. Next add idly rava. With one hand stir the pan constantly. This will avoid lump formation.

5. Cook till the water is absorbed completely. Switch off the flame.

6. When the idly rava mix is warm enough too handle, start making balls out of it.

7. Repeat the process and arrange these dumpling balls in idli stand.

8. Steam cook them in pressure cooker or steamer for about 15 minutes.

9. Easy and healthy idly rava dumplings are ready to serve.

10. Serve it with coconut chutney or sambar.

September 14, 2018

PEPPER RASAM

by passion of cooking, in Curry

Pepper Rasam is very popular in South India. It tastes great with hot steamed rice. It is prepared with cumin seeds, pepper and garlic. It is also very comforting and effective when taken during fever or cold. An easy recipe, can be made within 10 minutes.

INGREDIENTS:

Tomato - 2

Pepper - 2 tsp

Cumin seeds - 1 tsp

Garlic - 2 slices

Tamarind - small lemon sized

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/8 tsp

Red chili - 2

Turmeric powder - 1/4 tsp

Asafeotida - 1/8 tsp

Salt to taste

Curry leaves

Coriander leaves

METHOD:

1. Soak tamarind and extract the tamarind juice, keep aside.

2. Crush the pepper and cumin seeds coarsely.

3. Add the garlic and crush them roughly.

4. Chop the tomato finely. Add little water and mash it well with your hands.

5. Heat a pan with oil. Add mustard seeds and when it splutters, add fenugreek seeds, red chili, curry leaves, asafeotida and turmeric powder.

6. Add grounded pepper-cumin and garlic and roast for 10 seconds.

7. Now add the pulpy tomato water, tamarind juice and salt. Mix well and let it come to a boil.

8. Do not boil the rasam any longer than 5 minutes.

9. Switch off the flame and add coriander leaves.

10. Pepper rasam is ready. Serve this with rice with any curry of your choice or just pour into a mug and sip it.

September 12, 2018

GANESH CHATURTHI / VINAYAKA CHATURTHI RECIPES

by passion of cooking, in Ganesh Chaturthi

Ganesh Chaturthi also known as Vinayaka Chaturthi is one of the important Hindu festivals celebrated throughout India with a great devotion. This day is celebrated as the birthday of Lord Ganesh, the elephant-headed son of Lord Shiva and Goddess Parvati.

Lord Ganesh is the symbol of wisdom, prosperity and good fortune. The Ganeshotsav festivities begin on Ganesh Chaturthi and end after 10 days on Anant Chaturdashi, also known as the day of Ganesh Visarjan. On this day, devotees immerse idol of Lord Ganesha in a water body close by.

There are two different versions about Ganesha's birth. One has it that Mother Parvati created Lord Ganesh using turmeric and set him to guard her while she finishes her bath. Lord Shiva came at that time, but Lord Ganesh didn’t know him and stop him from entering. Lord Shiva become more furious and severed the Ganesha’s head. After a fight between Lord Shiva and Parvati, Shiva promised Lord Ganesh will live again. Devas who went in search of a Ganesha’s head could manage only the head of an elephant. Lord Shiva fixed the elephant’s head on the child and brought him back.

The other legend has it that Ganesha was created by Shiva and Parvati on request of the Devas, to be a vighnakartaa (obstacle-creator) in the path of rakshasas (demonic beings), and a vighnahartaa (obstacle-averter) to help the Devas.

On that day, we make special traditional dishes like Vella kozhukattai (modakam) using coconut and jaggery filling, uppu kozhukattai with lentil filling and ammini kozhukattai. Celebrate Ganesh Chaturti by preparing these delicious traditional dishes......

Modakam

Ammini Kozhukatta

Fried Modakam

Appam

Paal Kozhukatta

Ulundu Kozhukatta

Pidi Kozhukatta

Ela ada

HAPPY VINAYAKA CHATURTHI !!!!!!!!!!!!

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

September 10, 2018

KERALA MIXTURE

by passion of cooking, in Snack

Mixture is one of the most favorite crispy snack of India, which has different variations in different states. It has different names like Chivda, Kerala mixture, Madras Mixture etc….As the name implies it is a combination of sev, boondi , fried peanut, fried potatoes and spices. There is no specific recipe for mixture. Any variety of ingredients can be mixed based on individual taste.

INGREDIENTS:

For Sev & Boondi:

Gram flour/Besan - 3 & 1/2 cup

Red chili powder - 2 tsp

Turmeric powder - 1/4 tsp

Hing - 1/4 tsp

Salt to taste

Water - 3/4 cup

Other Ingredients:

Peanuts - 1/4 cup

Roasted gram dal/Putani - 1/4 cup

Curry leaves - 2 strands

Red chili - 4

Sliced Potato - 1/4 cup

Hing

Red chili powder

Salt to taste

METHOD:

1. In a bowl take besan, hing, turmeric powder, red chili powder and salt to taste. combine all the ingredients well.

2. Add required water and knead to soft and smooth dough.

3. The dough will be slightly sticky, that’s normal.

4. Place the dough in a string hopper maker (idiappam mold). Use the small hole disc.

5. Press and spread the sev in hot oil forming a circle in the oil and make sure you do not overlap.

6. Fry each batch till golden in color. Flip in between. The frying time is pretty quick, so be aware of over-browning.

7. Drain over kitchen tissue paper.

8. Make 4 to 5 batches of fine sev.

Fine sev

9. Now change the press design - large holes. Make 1 batch of thick sev.

Thick sev

10. Now lets fry boondi; slightly thin the dough with little water to make it pourable consistency.

11. Pour the batter into hot oil over perforated laddle and spread with the help of another ladle.

12. Stir occasionally till the boondi will get cooked and turn crisp.

13. Drain over kitchen paper.

Boondhi

14. Now fry some potato slices till it crispy.

Potato slices

15. Now fry the roasted gram dal/putani until it becomes a light golden color. Drain excess oil onto a paper towel.

Roasted gram dal/ Putani

16. Now fry the peanuts till golden brown color.

Peanuts

17. Finally fry the red chilly and just before switch off the heat, fry curry leaves. Drain them too.

Red chili & Curry leaves

18. In a large bowl, add fine sev and thick sev. Crush it with your hand to make the sev smaller.

19. Add boondhi, fried potatoes, red chili, curry leaves, peanuts and roasted gram dal.

20. Additionally, add red chili powder, hing and salt to taste.

21. Mix all the ingredients till the spices gets combined well.

22. When it is completely cooled, store it in an airtight container. This will stay good for 3-4 weeks. Enjoy!!!!!!

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

This is one of the most demanding items in bakeries of Kerala. It is filled with sweet cream. This cream is made with sugar and butter. These buns are fried ones. So anyone can make it without oven.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Pepper Rasam is very popular in South India. It tastes great with hot steamed rice. It is prepared with cumin seeds, pepper and garlic. It is also very comforting and effective when taken during fever or cold. An easy recipe, can be made within 10 minutes.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Search This Blog

Follow Us

Dear Readers

Popular

facebook

Tags

Blog Archive

Newly added

Search

About Me

Favorite tags

Contact Form

My Instagram