Saturday, February 12, 2011

Idli With Black Urad dhal

Urad dal is all 100% natural & hygienically processes.This dhal is low in fat, zero cholesterol and is an excellent source of protein and fiber.
Our pulses are delectable and highly nutritious.Diet conscious people just note it down....
Ingredients
4 cup of idli rice
1 cup of urad dal with black skin.
few fenugreek seed
soak rice and urad dal seperately and when u wash the urad dal the skin will still remain wid the dal even after soaking in water.
Grind dhal in to smooth paste and very frothy
Grind rice to fine rawa consistency
Before removing from grinder add the salt and ground dhal to the rice mixture.
Keep in a big container so that it raises wel during fermentation
Grind the batter previous day itself so that the batter is fermented at least 15 to 20 hours.
Next day morning m ix the batter well and pour in greased idli plates and steam for 8 min. in pressure cooker.
everything is the same as u make normal idly , except for the colour of the idly because of karuppu ulundhu (Black Urad Dhal).

Verkadalai chutney
Handful of ground nut
5 green chillies medium size or according to the spice level
1 inch ginger
lil tamarind 
Salt to taste
Grind groundnut, greenchilli, ginger and tamarind with salt together. then for Seasoning
add mustard seeds 
urad dal and a lil cumin seeds and curry leaves. Add it to the chutney. And Serve.

Thursday, February 10, 2011

Rasam (Lemon)

This type of rasam my mom used to do this often and we all like this taste. lemon enhance the flavour of this rasam and i added garlic here cos my hubby like rasam with garlic. it is optional only.If there is a shortage of tamarind we can try this type of rasam, Have a look. :)

Ingrediants
Toor dhal 1/2 cup
Tomatoes 1/2 cup (finely chopped)
Garlic 3pods small size (optional)
curryleaves few
corriander leaves hand full
lemon 1no
Asafoedita 1/4 tsp
Rasam powder 1 1/2 tsp
Turmeric powder 1/2tsp
salt to tase
Mustard seed 1/2 tsp
red chilli (round) 3nos
urad dhal 1/2 tsp
Oil for seasoning
ghee 1/2tsp

Method
Pressure cook the dhal by adding turmeric powder and cook with enough amount of water. Strain out only the water from the dhal and keep it aside. Use cooked dhal for some other recipe. Only the water is needed.
Heat the kadai with oil and ghee to it. then splutter mustard seeds, urad dhal, Asafoedita ,crush the red chili and add it. Add chopped tomatoes and smash it well. then curry leaves and half of coriander leaves. Now add smashed garlic. fry for few min. add the rasam powder , fry well. now add dhal water with extra water. mix well, then close the pan with a lid and when it starts boiling open the pan . Allow it to boil well, till the raw flavor of rasam powder goes. Add salt. mix well and keep it sim. switch off the flame. Squeeze out lemon according to taste and enjoy. Best side dish is Potato fry.

Tuesday, February 8, 2011

Vegetable Dhal Cha

After a long time i prepared this recipe with neyyi choru actually this dhal cha is pucca non vegetarian recipe, where they add meat bones. i dont eat non vegetarian so i taught of prearing this for my self with out adding meat bones. here i have used only vegetables. it tasted very good. it was like masala sambar.the vegetables here are cooked normally with out pressure cooking so it gives good flavour to the gravy.the consistency of this will be like the normal sambar. try it out.

Ingrediants
1 cup toor dhal( thuvaram parrupu)
500gms Vegetable ( carrot, beans, potato, egg plant, green plantain (vazhakkai), pumkin)
1 cup     tomato (medium)
1 cup     onion    chopped
3 nos      green chilli
2tsp ginger garlic paste
1tsp jeera powder
1tsp peeper powder
1tsp ani seed powder (sombu powder)
1 tbsp corriender powder (Malli powder)
1tsp red chilli powder
1tsp turmeric powder
1/4 cup curd
1 tbsp corriender leaves chopped (according to taste)
1 strand of curry leaves
berry size tamarind (extract juice)
garam masala powder
oil for seasoning
Water
salt to taste

Method 
Take a pressure cooker and cook dhal with turmeric powder. Take pan or a kadai. Add oil , saute onionand green chilli. Afer onion is sauted well, add ginger garlic paste,tomatoes, corriander leaves and garam masala, Fry the mass well till the oil comes out of it. Then add red chilli powder and rest of the spices. MIx it well, Add the curd and little water with vegetables. close the pan and cook the vegetable well. After cooking the vegetables add the cooked dhal and tamarind extract, curry leaves and salt. Keep it in sim for 5 min.
Dhal cha is ready for serving with kushka rice/pulao/plain rice/thengai paal rice.

Monday, February 7, 2011

Idiyappam (version 2)

Ingredients 
Idiyappam flour( roasted riceflour) 1 cup
Hot boiling Water 2cup (approx)
Water 1cup
Salt to taste.

Method of preparing the dough

Take idiyappam flour in a wide mouth vessal add salt and keep it ready for making a dough.
 Boil 2 - 3 cup of water in a vessel. When it is briskly boiling add enough  of boiling water to the rice flour and mix thoroughly with the wooden idiyappam spatula (it can be even the wooden dosa laddle) .Mix it with only with spatula ( we cant mix it with our hands cos our hands cant with stand the heat of boiling water) now add cool water little by little  and mix it well again. when u touch the dough  should be as soft like a cotton ball . It should not be sticky also. so we have to be careful while mixing the dough.

In the mean time. heat the idli cooker with a required amount of water for steaming idiyappam . Keep the idiyappam plate in it and steam for some time. so that the idiyappam will not stick with the plate. we can remove it in a good shape.


       
    
    

Make lemon sized ball with the dough and put the dough in to idiyappam maker (wooden idiyappam ural - available in all shops in tamilnadu ). Press the dough gently in the greased idiyappam plates in circular form so that u get good shaped idiyappam . Use all the dough in the same manner for making idiyappam.

Steam the Idiyappam in the idli cooker for 5 -10 min. keep in medium flame and steam it. Then remove from idli cooker and place the plates upside down and Remove idiyappam for the  plate gently.

Serve Idiyappam hot with vegetable stew/ thengai paal (coconut milk)/ coconut with sugar/ chicken kuzambu, mutton kuzhambu or thakkali kuzhambu (tomato) .
Enjoy the healthy and finest  idiyappam. It is a very good Breakfast recipe. Am Happy That This Is My 150th Post In This Blog..........
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