Tuesday, April 30, 2013

Bhel Puri - Puffed Rice Mix

Bhel puri is a chat item generally available at road side shops in the evenings. 
Its a mix of nicely diced onion, vegetables, masalas with puffed rice. 
This is my way of doing bhel.


Ingredients :
Puffed rice ( அரிசி பொரி )                       : 1 1/2 cups
small crispy pooris                                          : 6 ( optional )
microwave pappad                                         : 1 ( optional )
Carrot  grated                                                : 1/2 cup


onion chopped nicely                                      : 1/2 cup
tomato                                                            : 1 medium size diced
coriander leaves thinly chopped                      : 1/4 cup ( adjust )
masalas:
coriander powder                                    : 1/2 tsp
red chilly powder                                     : 1/4 tsp ( adjust to your taste )
cumin powder                                         : 1/4 tsp

masalas and mango sweet pachadi

rock salt                                                 : 1/4 tsp
chat masala                                             : 1/4 tsp ( optional )
amchur powder                                       : 1/4 tsp ( optional )
salt                                                         : 1/2 tsp ( adjust )
sweet n sour Imli chutny                          : 1/2 tsp
Can replace imli chutny with mango sweet pachadi or pineapple jam

Method :
Take all vegetables, onion, masalas in a wide mouthed vessel and mix well.


Then break poories or pappads into small pieces and mix well.
Finally add puffed rice. Adjust salt and chilly powder.


Enjoy with a hot coffee/tea.

Note : roasted ground nuts, cashew nuts, thinly chopped cucumber can also be added.
The amount of vegetables can be according to taste and availability.
It should be prepared and consumed immediately. Otherwise it will become watery and saggy. 



Thursday, April 25, 2013

Thinai Neer Kozhukattai

#ThinaiNeerKozhukattai #FoxtailMilletDumpling : #Thinai is called #Foxtailmillet in English. I bought thinai flour in the market. I made dosai once. I wanted to try some more recipes using it. 
When I made Idly batter I scooped out 1/3 cup of wet rice batter and kept in the fridge. I usually make neer kozhukattai - dumpling using this wet rice batter. This time for a change I tried with thinai flour. I followed exactly the same method of neer kozhukkattai recipe except that replaced rice flour with thinai maavu. The thinai neer kozhukattai came out very nice and the taste better than neer kozhukattai.

Thinai Neer Kozhukattai [ Foxtail Millet Dumpling in water ]

Ingredients :

Wet ground rice dough  :  1/3 cup*
Thinai flour                     :  1/3 cup
Coconut grated             :  1/3 cup
Salt                               :  1/4 Tsp ( adjust to taste )
To Temper :
Mustard seeds                 : 1/2 Tsp
Cumin seeds                    : 1/2 Tsp
Red chilly                        : 1, break into pieces
Curry leaf                         : 5 or 6
Asafoetida powder           : 1 pinch
Gingelly oil                      : 1 Tsp

*It can be replaced with dry rice flour also.

Method :
Mix all the ingredients well in a wide mouthed vessel.
If needed add lukewarm water to make a thick dough.
It should be like chappathy dough consistency.
Make small balls out of the prepared dough.

Now boil two cups of water in a vessel.
When the water starts boiling, add the balls into the water one by one slowly.
Wait for 2 seconds.
Now stir the boiling kozhukattais with a long handled laddle.
Reduce the flame & keep the burner knob at SIM position.
Allow it to cook well for 10 minutes.
Check whether its cooked well.
If its not done allow for some more time to cook well.
Once its done transfer all kozhukattais from the water into a bowl.


Now keep a kadai on a slow flame with a Tsp of oil.
Temper 1/4 Tsp of mustard. Once the mustard seeds splutters add broken red chilly, cumin seeds and curry leaves.
Then add asafoetida and then the kozhukattais and 1/4 Tsp of freshly pounded pepper corns.
Stir well for a second. Transfer into a serving bowl.
Now its ready to eat.

Note : The water that is used for cooking these kozhukattais would have turned into a porridge.
This tastes good with either jaggary or salt.


You might also like to try

amaranth neer kozhukattai amaranth & corn neer kozhukattai rice dumpling - arisi kozhukattai neer kozhukattai tiffin [ breakfast/dinner ] recipes

Wednesday, April 3, 2013

Pulisadam - Puliyodharai - Tamarind rice

#Puliyodharai  #TamarindRice : A tangy and spicy mixed rice is one of the perfect lunch box recipes and also a great packed food for travel.
The liquid mix pulikachal has to be prepared well in advance as it takes considerable time to cook. Once pulikachal has been prepared then making pulisadam is very very easy.
Generally raw rice is used in the preparation of pulisadham. It can also be prepared using boiled rice or basmati rice. It takes some time for the rice to absorb the essence of  pulikachal. So pulisadham has to be prepared well in advance to enjoy the real taste. Suppose if you are planning to make pulisadham for lunch then it has to be prepared by 10 in the morning itself.


puliyodharai - pulisadham



puliyodharai[ tamarind rice ] puliyodharai - pulisadham

Ingredients :
Rice                                : 1 cup
Pulikachal                        : 4 to 5 tsp
Red chilly powder            : 1/2 tsp ( adjust )
Gingelly oil ( till oil )         : 4 to 5 tsp
Salt                                  : 1/2 tsp ( adjust )
Dhal powder*                     : 2 Tsp ( optional )

*The ingredients for dhal powder is given in the end.

Method :
Make rice in a cooker.
Take rice in a pressure and wash two times.
Now add 2 cups of water.
Close the lid and put the weight on.
Pressure cook on high flame for one whistle.
Reduce the flame to the lowest position and cook for another 5 minutes.
Open the cooker only after it ran out of steam.

Transfer into a basin or wide mouthed vessel and add 3 Tsp of gingelly oil [ till / sesame oil ].
Keep under a fan to cool down.


Add all the other ingredients after the rice comes down to room temperature.
Gently mix well with flat ladle.
If needed add some more pulikachal, chilly powder, dhal powder and salt.
Transfer into serving bowl and close the lid only when it completely cooled down.


While mixing the the rice its taste should be little bit more salty and spicy
so that when you eat it later the taste will be good.

Ingredients for dhal powder  :

In a kadai roast 1 tsp gram dhal, 1/2 tsp urad dhal and 6 pepper corns with 1/2 tsp of oil till golden brown. Powder using a mixie. Add this powder while mixing which gives a different taste to puliyodharai.

Enjoy with potato curry or potato chips or pappads.




Other recipes you might like to try
Thaengai Murungaikeerai sadham [ Coconut Rice with Drumstick leaf ] Thayir Sadham [ Curd rice ] Karuveppilai Sadham [ Curry Leaf rice ]

Tuesday, April 2, 2013

Pulikachal - Tamarind Rice Mix

Pulikachal is a thick paste made out of tamarind with other condiments.
There are many version of pulikachal and each one is unique in taste.
This mix is used to make pulisadam - puliyodharai - tamarind rice.
Puliyodharai is served as prasadam in most of the temples in Tamil Nadu, India. 
Especially Perumal temple Puliyodharai prasadam is very famous and we used to go to temple specially to enjoy it. 



Ingredients :
Tamarind                                       : a ball size
Red chilly                                        : 7 to 8
Asafoetida                                       : 1 small piece
Mustard seeds                                 : 1 tsp
Gram dhal                                       : 2 tblsp
Urad dhal                                        : 1 tsp


Ground nut                                      : 3 tblsp
Fenugreek                                       : 1/2 tsp
Curry leaves                                    : 15 to 20
Red chilly powder                            : 1 tsp
Turmeric powder                             : 1/4 tsp
Cumin powder                                : 1/2 tsp
Coriander powder                            : 2 tsp
Gingelly oil ( till oil ) preferred           : 4 tblsp
Salt                                                : 2 tsp
Jaggary                                           : 1/2 tsp

Method :
Soak tamarind in hot water half an hour before.
Keep a kadai on slow flame and add 2 tsp of oil.
Now fry broken pieces of 6 red chillies, urad dhal, gram dhal, ground nuts, fenu greek, and curry leaves.
When the dhal turns to golden brown color transfer into a container and keep aside.


Now in the same kadai add the remaining oil.

Squeeze out the juice of tamarind with water and strain into a vessel. keep aside.
( Do not add too much of water. The juice should be thick. )

When the oil becomes hot splutter mustard seeds, asafoedtida.
Add remaining red chilly and fry well.
Add chilly powder and immediately add tamarind juice.


Add all the other powders.
Let it simmer till the oil comes out.
Now add salt, the fried dhals and jaggary.
Allow it to simmer for some more minutes and see the oil forms a layer over the top.


Now transfer into a clean and dry glass/clay bowl or glass bottle and allow it to come to room temperature before closing with a lid.



You can store it for a week to 10 days either in fridge or outside.

Note : Adjust red chilly powder and salt in accordance with the sourness of tamarind.
The pulikachal is usually done with old tamarind.
Freshly crushed 1/2 tsp pepper can also be added to get an extra aroma and taste.

 Pulikachal is mixed with rice to make puliyodharai and also good to mix with idiyappam.