Ingredients:
For making 6 paranthas
2 cups of wheat flour
coriander-cumin powder (optional)
garam masala powder (optional)
water (app 1 cup)
2-3 tablespoons of grated cabbage
one tsp of chilli powder
three fourth tsp of salt
Oil 5-6 tsps
one tsp of mustard seeds
one finely chopped green chilly
Method:
Heat 2 tsps of oil. Add mustard seeds. Allow it to splutter. Add green chilly and cabbage. Cook on medium high for two minutes. Add this to wheat flour and add 2 tsps of oil. Then add chilli powder,salt. Let it cool down. Then add water and start kneading. (Consistency: like soft chapati dough). Grease your hands with oil and press the dough. Take a plastic sheet. Grease it with oil. Keep it on Chapati making board. On one part, place the Chapati dough. Add oil. Close it with other part. On it place Chapati roller and start rolling evenly on all the sides. Turn the plastic sheet as and when required. If the dough starts breaking, open the plastic sheet and join the dough with hands. Close the sheet again and start rolling. Do not use dry flour. Heat the griddle. Apply oil and roast evenly on all the sides. Gobhi parantha is ready to serve.
Combination : Raita
Monday, December 7, 2009
Thekali kootu (Tomato kootu)
Ingredients:
2 medium sized tomatoes (chopped into small pieces)
half cup of water for boiling tomatoes
5-6 tablespoons of pressure-cooked moong dal
one tsp of rasam powder
three fourth tsp of salt
a pinch of asafoetida
For seasoning:
2-3 tsps of refined oil
2 tsps of udad dal
one tsp of mustard seeds
Method:
Add rasam powder and boil tomatoes in half cup of water on medium high flame until the tomatoes get smashed. Then add pressure cooked moong dal, salt, asafoetida. Mix well and switch off the gas. Do the seasoning and add it to "thekali kootu".
2 medium sized tomatoes (chopped into small pieces)
half cup of water for boiling tomatoes
5-6 tablespoons of pressure-cooked moong dal
one tsp of rasam powder
three fourth tsp of salt
a pinch of asafoetida
For seasoning:
2-3 tsps of refined oil
2 tsps of udad dal
one tsp of mustard seeds
Method:
Add rasam powder and boil tomatoes in half cup of water on medium high flame until the tomatoes get smashed. Then add pressure cooked moong dal, salt, asafoetida. Mix well and switch off the gas. Do the seasoning and add it to "thekali kootu".
Kara vadai (Delicious evening snack)
Ingredients:
4-5 tablespoons of gramflour
one tsp of chilli powder
3/4th tsp of salt
one tablespoon of rice flour
one fourth small tsp of baking soda (0.19 tsp)
2-3 pinches of asafoetida
one chopped onion
curry leaves (optional)
one tablespoon of chana dal (pre-soaked in water for half an hour. After half an hour drain the water completely)
Grated ginger and green chilly pieces are optional
Water (for thick consistency). The difference between bhajji and kara vadai is that for bhajji the batter is thin and for kara vadai the batter is thick)
Oil (one fourth of vessel. Less oil as compared to bhajjis)
Method:
Mix all the above ingredients except oil for preparing "kara vadai" batter. Heat the oil on medium high for 5 minutes. With a small steel teaspoon pour the batter in the oil. Cook on sim on both the sides till golden brown.
4-5 tablespoons of gramflour
one tsp of chilli powder
3/4th tsp of salt
one tablespoon of rice flour
one fourth small tsp of baking soda (0.19 tsp)
2-3 pinches of asafoetida
one chopped onion
curry leaves (optional)
one tablespoon of chana dal (pre-soaked in water for half an hour. After half an hour drain the water completely)
Grated ginger and green chilly pieces are optional
Water (for thick consistency). The difference between bhajji and kara vadai is that for bhajji the batter is thin and for kara vadai the batter is thick)
Oil (one fourth of vessel. Less oil as compared to bhajjis)
Method:
Mix all the above ingredients except oil for preparing "kara vadai" batter. Heat the oil on medium high for 5 minutes. With a small steel teaspoon pour the batter in the oil. Cook on sim on both the sides till golden brown.
Bottlegourd curry (Lauki)
Ingredients:
2-3 bottlegourds
2-3 tablespoons of moong dal
one and a half tsps of rasam powder
half tsp of salt
little water for pressure-cooking
one tsp of rice flour dissolved in water (optional)
For seasoning:
2-3 tsps of refined oil
2 tsps of udad dal
one tsp of mustard seeds
Method:
Wash bottlegourds. Peel it's outer skin. Cut into small square-shaped pieces. Wash the moong dal. In a pressure cooker, mix bottlegourds, moong dal, rasam powder and little water. Mix well. Pressure cook until one whistle and then further pressure cook on sim for ten minutes. Heat the oil and add udad dal and mustard seeds. When mustard seeds stop spluttering add this "tadka" to cooked veggie and dal. Add salt and mix well. If the veggie is very watery, add one tsp of rice flour dissolved in water and mix well.
2-3 bottlegourds
2-3 tablespoons of moong dal
one and a half tsps of rasam powder
half tsp of salt
little water for pressure-cooking
one tsp of rice flour dissolved in water (optional)
For seasoning:
2-3 tsps of refined oil
2 tsps of udad dal
one tsp of mustard seeds
Method:
Wash bottlegourds. Peel it's outer skin. Cut into small square-shaped pieces. Wash the moong dal. In a pressure cooker, mix bottlegourds, moong dal, rasam powder and little water. Mix well. Pressure cook until one whistle and then further pressure cook on sim for ten minutes. Heat the oil and add udad dal and mustard seeds. When mustard seeds stop spluttering add this "tadka" to cooked veggie and dal. Add salt and mix well. If the veggie is very watery, add one tsp of rice flour dissolved in water and mix well.
Ginger Urundi
Ingredients:
2 Red chillies (If the chilly is very spicy, use only one)
2 tsps of udad dal
1 tsp of mustard seeds
In a separate plate,take 65-70 pepper corns and one tsp of jeera
In a separate plate take 5-6 sprigs of curry leaves (curry leaves can be used in large quantity)
10 small square shaped pieces of ginger (after peeling the skin)
3-4 pinches of asafoetida
one and a half tsps of salt
one and a half lime sized tamarind
3-4 tsps of refined oil/gingelly oil
Method:
Heat the oil. Add red chillies, udad dal, mustard seeds. When mustard seeds stop spluttering, add pepper corns, jeera. Switch off the gas and add curry leaves and ginger pieces. Mix well. In a mixer jar add all the above ingredients with asafoetida, tamarind and salt. Add water if required. (Consistency : thick)
Tips:
Coconut or garlic are optional ingredients.
2 Red chillies (If the chilly is very spicy, use only one)
2 tsps of udad dal
1 tsp of mustard seeds
In a separate plate,take 65-70 pepper corns and one tsp of jeera
In a separate plate take 5-6 sprigs of curry leaves (curry leaves can be used in large quantity)
10 small square shaped pieces of ginger (after peeling the skin)
3-4 pinches of asafoetida
one and a half tsps of salt
one and a half lime sized tamarind
3-4 tsps of refined oil/gingelly oil
Method:
Heat the oil. Add red chillies, udad dal, mustard seeds. When mustard seeds stop spluttering, add pepper corns, jeera. Switch off the gas and add curry leaves and ginger pieces. Mix well. In a mixer jar add all the above ingredients with asafoetida, tamarind and salt. Add water if required. (Consistency : thick)
Tips:
Coconut or garlic are optional ingredients.
Home-made Rasam powder
Ingredients:
1 cup of coriander seeds
half cup of toor dal
one fourth cup of chana dal
10-12 dried red chillies
little less than half cup of cumin seeds
peppercorns should be two third share of cumin seeds (i.e. less than one fourth cup)
2 tsps of turmeric powder
Method:
Grind all the above ingredients together in a mixer. (Consistency: fine powder)
Add turmeric powder. Grind for few seconds. Store this powder in an airtight plastic container.
Tips:
A small cup can be used inorder to prepare fresh rasam powder every week.
1 cup of coriander seeds
half cup of toor dal
one fourth cup of chana dal
10-12 dried red chillies
little less than half cup of cumin seeds
peppercorns should be two third share of cumin seeds (i.e. less than one fourth cup)
2 tsps of turmeric powder
Method:
Grind all the above ingredients together in a mixer. (Consistency: fine powder)
Add turmeric powder. Grind for few seconds. Store this powder in an airtight plastic container.
Tips:
A small cup can be used inorder to prepare fresh rasam powder every week.
Pappu Urundi/Birakayai Chutney
Ingredients:
Birakayai 250 gms (appr 2)
half cup of Toor dal
2 dried red chillies
4 tsps of oil
1 tsp of salt
2 pinches of asafoetida, little water
Method:
Peel the outer dark green colour skin of Birakayai and cut it into round shaped pieces. Heat 2 tsps of oil. Fry toor dal and red chillies on sim. Fry till the dal turns into light brown. Keep it aside. In the same pan, heat again 2 tsps of oil. Add Birakayai pieces and add little water. Cook on medium high till the Birakayai pieces get shrinked. Grind the fried dal, red chillies and boiled birayakai pieces together. Grind till it becomes a fine paste. Add water while grinding only if very necessary. Also add salt and asafoetida. Grind for few seconds. Pappu urundi is ready to serve.
Tips:For Kara Chutney:
Use udad dal, mustard seeds, red chillies and plum sized tamarind. Fry the above ingredients except tamarind. Grind this with shrinked birakayai and add salt and hing. In a similar fashion, brinjal chutney can be prepared. For frying brinjals, refer brinjal gotjhu recipe.
Birakayai 250 gms (appr 2)
half cup of Toor dal
2 dried red chillies
4 tsps of oil
1 tsp of salt
2 pinches of asafoetida, little water
Method:
Peel the outer dark green colour skin of Birakayai and cut it into round shaped pieces. Heat 2 tsps of oil. Fry toor dal and red chillies on sim. Fry till the dal turns into light brown. Keep it aside. In the same pan, heat again 2 tsps of oil. Add Birakayai pieces and add little water. Cook on medium high till the Birakayai pieces get shrinked. Grind the fried dal, red chillies and boiled birayakai pieces together. Grind till it becomes a fine paste. Add water while grinding only if very necessary. Also add salt and asafoetida. Grind for few seconds. Pappu urundi is ready to serve.
Tips:For Kara Chutney:
Use udad dal, mustard seeds, red chillies and plum sized tamarind. Fry the above ingredients except tamarind. Grind this with shrinked birakayai and add salt and hing. In a similar fashion, brinjal chutney can be prepared. For frying brinjals, refer brinjal gotjhu recipe.
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