Saturday, June 20, 2015

Raagi and SathuMaavu Roti



Ingredients:

Raagi Flour -1/2 cup
SathuMavu / Health Mix - 1/2 cup ( If you dont have sathu mavu use raagi itself)
All Purpose Flour / Maida - 1/4 cup
Wheat Flour - 1/4 cup
Salt - 1/2 tsp
Oil - 2 tsp
Warm Water - as needed to make a soft dough.

Method:

Mix all the above ingredients and make dough and cover and let it sit for 20 min.
Then make rotis as usual.
This dough will be a soft dough so make rotis gently and the rotis wil lalso be soft.
If you need a circle shape cut them with a round plate if you prefer.
Some Sathumavu will have sugar in it so the roti might be sweet if you add them,i personally like them but its your choice to choose them.


Potato Podimaas


Ingredients:

Potaotes - 5 medium
Onion - 1 large sliced thinly
Green Chillies - 5 to 6
Curry leaf - 1 sprig
Oil - 1 tsp
Mustards Seeds - 1 tsp
Fennel Seeds - 1 tsp
Turmeric Pd - 1 tsp
Coconut - 1/2 cup
Garam Masala - a pinch (optional)

Method:

1.Take a pan add oil ,once its hot add mustard seeds and once they splutter add fennel seeds, onions,curry leaf and green chillies along with turmeric powder and saute till the onions are transparents.No need to brown the onions.

2.Boil potatoes in pressure cooker with salt for 2 whistles and then peel the skin and cut or mash it into big bite size pieces.
3.Add the potatoes to the sauteed onions.Mix them well and add salt if needed.

4.Then add grated coconut and mix them well and keep flame in low.Once coconut is mixed well,sprinkle a pinch of garam masala (optional).Cover and switch off flame and let the coconut sit with hot potatoes for 15 min before serving.


Khaman Dhokla - Gujarathi Dish

Ingredients : 

Gram Flour / Besan  - 1 cup
Citric Acid - 1/2 tsp
Sugar - 2 tsp
Salt - as needed
Ginger Chilly Paste - 1 tsp each
Turmeric Pd  - 1/4 tsp
Oil - 1 tsp
Eno/ fruit salt unflavored - 1 tsp

For Tadka:

Oil - 1 tsp
Mustard Seeds - 1 tsp
Urad dhal - 1 tsp
Dry Red chillies - 3 broken 
Curry leaf - 4 cut in half
Coriander leaf - 1/8 cup Chopped finely
Water - 1 cup
Coconut Flakes - 1/4 cup

Method:

1.Mix besan,citric acid and sugar with a whisk.
2.Add lukewarm water and stir it with whisk to make a thin batter.
3.Let it rest for 20 min.
4.After 20 min get the steamer ready and grease a pan with oil to prevent sticking and place it inside steamer and let the water come to boil.
5.Then add ginger Chilly Paste, salt,oil ,turmeric pd and give a stir.
6.When you ate ready to pour the batter to steamer pan add Eno and give a quick mix.The batter will become airy and fluffy.

7.Pour it inside grease pan and cover and steam it for 20 min.
8.Dont peak in between ,let it cool.
9.After 20 min the dokla must have left the sides of pan ,at that time switch off flame and remove pan and let it cool.
10.Then remove the sides with a spatula and flip dokla in a plate and then flip it in a other serving plate once again .
11.Then make tadka,by adding oil and once it's hot add mustard seeds, Urad dhal, red Chilly, curry leaf, coriander leaves and roast a min,then add water and add coconut and let it come to one boil and then pour the tadka on top of dokla and let it sit till the dokla absorbs all water. (This will keep dokla soft)
12.After 10 min cut and serve.



Madhurai Style Salna

I made this salna vegetarian but if you prefer you can add chicken or mutton.For chicken flavour without chicken add Chicken Bouillon.

Ingredients : 

Saute and Ground :

Black pepper - 1/2 tsp
Cinnamon  - 1/2 inch
Cashew - 3
Fennel Seeds - 1 1/2 tsp
Cumin Seeds - 1 tsp
Onion - 1 medium roughly chopped
Tomato - 1 medium roughly chopped 
Ginger - 1 inch
Garlic - 5 Cloves
Turmeric Pd - 1/2 tsp 
Chilly pd - 1 /2 tsp
Coriander Pd - 1/2 tbsp
Coconut  - 1/2 cup
Mint - 5 to 10 leaves
Coriander - 1/2 handful

Saute all the above with a tsp of oil by Sauteeing at spices first ,then the vegetables and the spice powder and finally add coconut and give a mix and Saute for 1 min  (dont need to saute coconut ) and  ground it to a fine smooth paste by adding some water.

For Sauteeing : 

Oil - 1 to 3 tsp
Onion - 1 medium sliced
Tomato - 1/2 medium sliced
Chicken Bouillon - 2 tsp
Curry leaf - 1 sprig
Turmeric Pd - 1 tsp 
Salt - as needed

Method : 

Take a pan add oil and add onion and curry leaf and then add turmeric pd and tomato and saute till the tomatoes are mashed up and once they are sauteed add the ground Masala,Chicken Bouillon,salt  and add 3 cups of water (salna is a thin gravy so add lot of water) and let it boil on high flame till oil separates out and floats in top and gravy is blended.
(Use pressure cooker if you prefer .)
A delicious madurai  style salna is ready to serve with parotta.

Monday, June 15, 2015

Adai Prathamam With Carrot

Ingredients : 

Adai dry - 2 cups
Jav arisi/ Sabhudhana  - 1 tbsp
Carrot Shreaded - 2 Cups
Jaggery - 1 cup or less as needed
Coconut Milk - 14 Oz
Evaporated Milk / Milk - 14 Oz
Cardamom pd - a pinch
Ghee - 3 tbsp
Cashews - 2 tbsp
Raisins - 2 tbsp
salt - a tiny pinch

Method :

1.Cook adai and Sabhudhana in 2 to 3 Cups of water till they become soft.
2.Take a big kadai and add 1 tsp ghee and roast carrot till the raw smell is gone.
3.Then add Adai and Sabhudhana/ Javarisi along with water to carrot ,add extra 2  cups of water or milk .
4.Then cover and cook till for 10 min.
5.Then add Jaggery and cook till it is melted.
6.Add 7 Oz coconut milk and cover and keep in low flame for 20 min.
7.In separate pan heat ghee and roast cashew and raisins and keep them ready.
8.Now after 20 min open lid and give a stir,always keep in low flame thought out the cooking or adai will stick to bottom and burn.
9.Now add left over coconut milk ,cardamom pd ,roasted cashews and raisins and give a stir and wait for 2 min.
10.Then Switch off flame and cover and let it sit for 20 min.
11.While serving if the payasam becomes thick add some more hot milk or evaporated milk or thin coconut milk to dilute it.