Wednesday, July 31, 2013

PURAN POLI RECIPE | PARRUPU POLI RECIPE

POLI WITH CHANNA DAL POORNAM

puran-poli
Puran  Poli |Holige Obbattu is a traditional sweet generally we make during Aavani avittam, Bogi pandigai and some people make during Ganesha Chathurthi too. I have posted the recipe of THENGAI POLI already. During my mom’s visit here 2 weeks back i asked her to make puran poli for me and i wanted to learn the procedure of making kadala paruppu poornam which when i tried first time went wrong. My mom is a super expert in making polis and i still remember my childhood days, she and my grand mother used to make polis in bulk and they happily share with our neighbours too. Me and my sister with our friends used to sit outside the kitchen with plates in hand and hot polis smeared with ghee are served on our plates. Those days we never care about the weight and eat heartily.
But now a days we are so diet conscious and nobody want to stuff themselves  with sweets.  This recipe yields 11 puran polis and finally i learnt the recipe of making kadalai paruppu poornam from mom , which you have already seen in my MODAKAM -WITH CHANNA DAL POORNAM post. Check out my carrot poli recipe with full Video.
UPDATE: As many readers faced issue while kneading the dough and the amount of oil used. As such the recipe is tried and tested at my home by me and my mom and given with precise measurements. But since i got feedback from readers, i wanted to check it out. Me and my mom tried this few times with the same measurements, and we had mixed results. Final inference is, the quantity of oil depends upon the texture of the flour. So first knead the dough with water and then add 3-4 tblsp of oil on the top of it and cover it and keep aside for 4-5 hours. We sincerely apologise for the inconvenience caused . For the first time in these 8 years of blogging, changing the measurement of the recipe (only the quantity of oil) in the ingredients list. Sorry again.

Tuesday, July 30, 2013

BASIL WALNUT PESTO PASTA | PASTA RECIPES


As mentioned in my previous post of Basil Walnut pesto i am posting today the recipe of the basil walnut pesto pasta, that is pasta made with pesto. Before going to the post i want to share with you all that Jeyashri’s Kitchen has been featured in India today (tamil weekly magazine) . I thank you all from the bottom of my heart for  all your support  and your continuous encouragement.
basil pesto-pasta
INGREDIENTS
PASTA (I used penne) 1 cup
OLIVE OIL 1 TSP
TOMATO OR CHEERY TOMATOES 1/2 OR 2
BASIL LEAVES 2-3
WALNUTS 1-2 TO GARNISH
BASIL WALNUT PESTO 1/4 CUP
CHEESE 1 TBLSP (TO GARNISH)
pasta-recipes
METHOD:
  • Cook the pasta as per the instructions.
  • In a pan, add olive oil and the basil leaves. Half the cherry tomatoes or if using normal tomatoes, cut them lengthwise.
penne pasta walnut basil pesto
  • Saute for a  minute. Let the tomatoes be crunchy.
  • Add in the pesto and saute for few seconds.
  • Add the cooked pasta and mix evenly. Let the pesto be evenly coated with the pasta.
  • Garnish with walnut bits.
walnut pesto walnut pesto step
  • Just before serving add the cheese and always serve hot.
 pesto - pasta-recipes    
NOTE:
  1. always saute the tomatoes and pesto in a low flame.
  2. I used penne pasta. You can use Fuseli , spaghetti or any other pasta of your choice.

Sunday, July 28, 2013

BASIL PESTO RECIPE | PESTO RECIPE


BASIL WALNUT PESTO
Whenever i make pasta i make with the usual tomato sauce or with the white sauce. Few months ago, i have tasted basil walnut pesto pasta in a friend’s place. Long time i have been thinking to make this but some how i have never come across Basil leaves when i visit the local super market. They say it be available after 11 am and gets immediately sold off too. Last week when i visited a cold storage here, i saw a fresh box of basil leaves. I picked it up and after coming home called my friend and noted down the recipe. This basil walnut pesto is a easy one to make and i loved the fresh smell of basil too.
basil-pesto-walnut
INGREDIENTS:
WALNUTS 5-6
BASIL LEAVES 1/2 CUP (TIGHTLY PACKED)
SALT TO TASTE
CHEESE 2 TBLSP
GREEN CHILLI 1-2
OLIVE OIL 2 TBLSP
Walnut -basil -pesto
METHOD:
  • Wash the basil leaves and pat dry them. Keep aside 3-4 leaves for making the pesto pasta.
basil leaves walnut pesto
  • Grind the leaves along with rest of the ingredients into a fine paste.( basil leaves, salt,green chilli,cheese,walnut and olive oil)
walnut pesto
  • With clean dry hands or spoon transfer it to a container and use it up within 3 days.  Basil walnut pesto is ready.
Stay tuned for the Basil pesto pasta recipe. Coming up tomorrow.
basil - pesto - walnut

Note:

  • I used parmesan cheese. You can use any variety of cheese.
  • Blanched almonds can be used instead of walnuts.
  • I added 2 green chilies and find the recipe spicy .




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Friday, July 26, 2013

THENGAI PODI RECIPE | COCONUT PODI

Thengai podi recipe is a simple recipe which comes very handy when i make simple rasam and curry for a weekend lunch. In our house we all love Thengai podi. with hot steaming plain rice smeared with sesame oil and mixed with Thengai podi and a simple roasted papad and a kootu will taste divine. Over to the recipe of Thengai Podi.
Thengai- podi
INGREDIENTS:
COCONUT | THENGAI (SCRAPPED) 1 CUP
URAD DAL 1/4 CUP
RED CHILLI 7-8
SALT AS NEEDED
ASAFOETIDA 1/4 TSP
OIL 2 TSP
Thengai podi
METHOD:
  • In a pan add oil and add in the urad dal and roast it till it becomes golden brown.
  • Be careful not to get it burnt.
  • Transfer it to a plate when done. Add in the red chillies and nicely roast them.
Thengai podi Thengai podi
  • Dry roast the scrapped coconut till it gets evenly  golden brown color.
  • Keep it aside and switch off the flame and saute the salt and asafoetida in the same pan for few seconds.
Thengai podi thengai podi
  • Allow everything to cool and grind it into a fine powder.
  • Let this cool and store this in a clean dry airtight container.
Thengai podi thengai podi
  • Mix with hot rice along with ghee or sesame oil. A simple sutta applam (fire roasted papad) will be a great combo for this.       thengai podi |coconut podi  Note:
  • Always roast the dal and coconut nicely. Else it will not stay fresh longer.
  • This can be kept in the refrigerator for 2 weeks. Always clean dry spoon to take the podi.
  • My mil makes the same with channa dal instead of urad dal.

Wednesday, July 24, 2013

GODHUMA DOSA RECIPE | INSTANT WHEAT DOSA RECIPE | SOUTH INDIAN BREAKFAST RECIPES


Godhumai dosa or Wheat dosa is made at my mom’s place almost 2-3 days a week. Those days we don’t make much of chapathis and even it is made once a month. My dad hates to eat rotis and being a diabetic and also a die hard fan of these wheat dosa, my mom makes this often. After i got married at my in laws place, they don’t make wheat dosa more but chapathis are made often. So i have never tried Godhumai dosai after marriage. Last week when my mom was here i suddenly remembered about this Instant wheat dosa and asked my mom to make for me, so that i can also learn from her. She gave the instructions and i made the batter and she showed me how to make godhuma dosai and after few trial and error i also made Crispy wheat dosais. We had with Onion chutney and it was a perfect combo.
Wheat dosai
INGREDIENTS: MAKES APPROX 10- 12 DOSAS
WHEAT FLOUR 2 CUPS
WATER 4 CUPS
JEERA 1/2 TSP
RED CHILLI 2
SALT AS NEEDED
MUSTARD 1/4 TSP
ASAFOETIDA A PINCH
OIL AS NEEDED
CURRY LEAVES FEW (OPTIONAL)
godhumai dosai
METHOD:
  • In a vessel add the wheat flour. With your fingers mash the jeera, curry leaves and salt and add it to the flour. Amma always does this as it will bring our the flavours of jeera and curry leaves . If you want u can add the jeera as it is and chop the curry leaves and put.
  • In a small pan, add a tsp of oil and add the mustard seeds,asafoetida and red chillies.when it splutters put off the flame an add it to the wheat flour.
wheat dosai wheat dosai
  • Add water to this slowly and mix without any lumps. the batter should be bit thinner than the regular dosa batter.
dosai maavu dosai maavu
  • Heat a tawa , i used my non stick tawa. Pour the batter in a circular motion and smear some oil around it.
  • Cook in a medium low flame else it if kept in high flame it will get burnt. and will not get cooked.
  • Flip on the other side and cook till it becomes crispy.
Dosai dosai
  • Always serve hot. Else it will be bit soggy.
Wheat-dosai
Note:
  1. If you want you can add very finely chopped onions to the batter before making the dosa.
  2. Always ensure that the batter is thin, else the dosa will be thick like adai.
  3. You can add 1/4 cup of rice flour or idli |dosa batter to this .

Monday, July 22, 2013

KATHIRIKAI GOTHSU |BRINJAL GOTHSU RECIPE| SUTTA KATHRIKKAI GOTHSU


Gothsu is a South Indian recipe, used as a side dish for Idli | dosa | upma| pongal. I have already posted a Onion Gothsu long back which my mom makes very often. But this recipe for kathrikkai gothsu | brinjal gothsu i learnt from my relative who visited our house last month. Though i prepared it long back somehow, didn’t post it.  Finally today i am sharing the recipe of Kathrikkai gothsu which she told , they also call it as Chidambaram Gothsu.
brinjal-gothsu
INGREDIENTS: SERVES 4
BRINJAL | EGGPLANT|KATHRIKKAI 1 (BIG VARIETY)
SHALLOTS |SMALL ONION 15
SESAME OIL 1 TBLSP
TAMARIND EXTRACT 1/2 CUP
SAMBAR POWDER 1/4 TSP
CHANNA  DAL 1 TBLSP
DHANIYA 1 TBLSP
RED CHILLI 4-5
MUSTARD SEEDS 1/2 TSP
ASAFOETIDA A PINCH
CORIANDER LEAVES FEW
SALT AS NEEDED
brinjal -gothsu
METHOD:
  • Roast the brinjal on open flame by applying oil on it. Pierce the brinjal with forkso that it will get cooked inside too.
  • Roast it in a low flame. When done, immerse the brinjal in water.After 5 minutes, take it out and peel the skin of the brinjal.
brinjal roasted roasted brinjal
  • After peeling the skin, take a bowl of water and rinse the brinjal again to avoid too much of smoke smell coming out from it.
  • Mash the brinjal here and there to ensure that there is not insects in it.
  • If you want you can pulse in a mixer else you can mash it with hands. I put mine in  a mixer to get a smooth texture.
brinjal gotsu mashed brinjal
  • In a pan add little oil and add the channadal, dhaniya,and red chilli. Roast it till golden brown and when cool make it into a fine powder.
  • Peel the skin of the onions and add oil in the pan and throw in the mustard seeds.
  • Add the shallots and roast till they turn golden brown.
gotsu brinjal gotsu
  • Add the tamarind extract (taken from a goose berry sized tamarind) and add the sambar powder, salt, turmeric powder and asafoetida.
brinjal gotsu brinjal gotsu
  •   Let this boil in a low flame for 5 to 7 minutes. Add the ground powder to this and allow this to boil for 5 minutes. You can add little water if the gravy is too thick.
  • Add in the mashed brinjals and mix well. Add water to get the gothsu consistency.
brinjal gotsu gotsu
  • Let this boil for 3-4  minutes. Add a tsp of sesame oil in the last and garnish with coriander leaves.
gotsu
  • Serve hot with idli | dosa.
  • We had with Arisi Upma.         Kathrikkai- gothsu

Friday, July 19, 2013

KOZHUKATTAI WITH KADALAI PARUPPU POORANAM | MODAKAM RECIPE

Kozhukattai | modakam we generally make with Thengai pooranam which i have posted earlier here and also we make for Ganesha chaturthi|Vinayagar Chaturthi . I have never tried kozhukattai with channa dal | kadalai paruppu poornam. My mom is here for a week and few days back i learnt the kadalai parrupu poli recipe from her (recipe coming soon) . Recipe for poli I wanted to make kozhukattai with the same stuffing. so today being the first friday of the Tamil month Aadi i thought i will make Kozhukattai with kadalai paruppu poornam and made it and did neivedhyam too. And above all, Mom told that i have made perfect Modakams. Here is the recipe for kozhukattai with kadalai paruppu poornam. TO MAKE 23 MODAKAMS:
kozhukattai
INGREDIENTS: FOR POORANAM
CHANNA DAL 1/2 CUP
COCONUT(SCRAPPED) 1/2 CUP
JAGGERY 3/4 CUP
CARDAMOM POWDER A PINCH
GHEE 1/4 TSP

INGREDIENTS: FOR OUTER DOUGH
RICE FLOUR | IDIYAPPAM FLOUR 1 CUP
WATER 1 AND 1/4 CUP
SESAME OIL 1 TSP
SALT A PINCH (OPTIONAL)
Check out a video on how to shape modakam


modakam-kozhukattai
METHOD TO MAKE POORNAM:
  • Dry roast the channa dal for 5 minutes. Take care not to get it burnt.
  • Soak it in water for 1/2 an hour.
  • Pressure cook till 2-3 whistles. Completely drain the water.
  • Let this cool. Once cool, grind this in mixer along with coconut and cardamom powder.
  • Grind this smoothly. Add jaggery in the last and pulse once or twice.
  • Poornam is done. If you feel the mixture is bit watery, don’t worry. Add ghee in a pan and saute for 5 minutes in a low flame. The poornam will come to the right consistency.
  • When it is cool, divide it into equal parts.
kadala paruppu poornam
METHOD FOR MAKING OUTER DOUGH
  • In a wide bowl take the flour. Bring the water to rolling boil. add sesame oil and salt in the water. If using idiyappam flour do not add salt.
  • Once the water starts boiling, switch off the flame and  add the water to the flour. Mix it well with a spoon.
flour dough
  • Cover it for 2 minutes. when it is warm, grease your hands with sesame oil and knead into a pliable dough. Divide the dough into equal parts. Cover it else it will get dry.
modakam dough modakam
  • Take out one portion of the dough .
  • With you fingers make a small cup out of it and place the poornam in that.
kozhukattai modakam
  • Cover it and make into a modakam shape.
making modakam
  • Do it for rest of the dough and poornam.
  • Grease the idli maker and steam these modakams for 10 minutes.
modakam modakam
  • When done,allow this to cool for 2 minutes and take it out.
  • Modakam with kadalai paruppu poornam is ready for neivedhyam.
modakam - kadalaparuppu poornam        Note:
  1. The outer dough for perfectly for 23 modakams. The poornam was left for 6 modakams. We had it as it is.
  2. always cover the dough with moist cloth, else the kozhukattis will get cracked after steaming.