Mooli Aur Aloo Ki Subzi/Red Raddish Potato Curry..

I am basically a foodie and not very fussy about any vegetable or fruit.But Raddish or Daikon, as it is otherwise known, is one particular vegetable which i used to hate as a child,mainly because of its pungent smell.
This vegetable is known to be the blood purifier and detoxifier and is supposed to prevent and cure a number of ailments like jaundice, piles, leucoderma, cancer and so on.
Now after being enlightened about the goodness of this vegetable, i feel that there is no reason for me to ignore or neglect it.The Red Raddish is widely available here in the US and seems to impress me a little more than the white one(no particular reason). I usually make raitha with this and for a long time i was in search of a spicy recipe using this veggie. Finally i arrived at one and i am very pleased with it that this has become a regular item in our menu nowadays!!
Here is the recipe:

Ingredients:

Red Raddish-2 to 3 Medium size bunches

Potatoes-1 Medium size

Chilly powder-1 Tsp

For Tempering:

Mustard-1 Tsp

Urad dhall-1 Tsp

Red chilly-1 no.

Turmeric-a pinch

Asafoetida-a pinch

Oil-2 Tbsp

Curry leaves-a sprig

Salt to taste

Procedure:

1.Remove the raddish from its bunch and wash it well along with the potato leaving the skin on.

2.Cut the veggies into four pieces and then into thin slices.(like in the pic above).

3.Heat oil in a pan and add the items for tempering except salt and turmeric.

4.Once done,add the raddish, potato, salt, turmeric and chilly powder.

5.Lower the heat a little and let the vegetables cook covered for a few minutes until it is soft yet crunchy.

6.Remove the lid and stir it so that it does not stick to the bottom of the  pan and roast it until crispy and golden brown in colour.

7.Enjoy with hot rice, roti or phulkas!!

Note:The leaves from the raddish could also be used in the dish and can be added after the tempering is done.
I did not use it in my curry as the leaves were not very fresh.

Melagu Vadai/Flattened Peppercorn Fritters..

Melagu vadai is also a festival menu made for Hanumath Jayanthi which marks the birth of Lord Hanuman.
This vadai is made of whole black lentils or urad dhall and unlike the usual medhu vadai, this vadai is supposed to be flat and crispy.
The ingredients for both the vadas are the same except for the method of preparation.
Last week, for the the first time i prepared this for Hanumath Jayanthi and was very happy that it turned out good.Here is the recipe:

Ingredients:

Muzhu Ulunthu/Whole Urad Dhall-1 Cup

Raw Rice-1 Tbsp(optnl)

Ghee or hot oil-1 Tbsp

Peppercorns-1 Tbsp

Asafoetida/peringayam-a pinch

Chopped Curry leaves-a few(optnl)

Oil to deep fry

Salt to taste

Water

Procedure:

1.Wash the urad dhall and rice(if using) and soak it for half and hour.

2.Drain the water completely and grind it into a coarse paste along with peppercorns,jeera,salt and hing ading very little water if needed.If using curry leaves,add it towards the end and pulse it twice.

3.Add the hot oil or ghee to the batter and mix it well.

4.The vada batter should be a thick paste otherwise patting it would become difficult.

5.Switch on the heat for the oil on medium high.

6.Take a small lemon sized ball of the batter and pat it lightly into a flat disc on a greased plastic or ziplock cover by wetting your hands a little.

7.Slowly invert the vada into your right hand and drop it into the oil carefully frying it until crisp and golden brown.

8.Drain it on a paper towel and enjoy the yummy taste of pepper in the vadai!!

                                                             Bolo Jai Hanuman Ki!!

Uppu Cheedai and Vella Cheedai/Salt and Sweet Rice Flour Bites..

"Chinna Chinna padham vaithu kanna nee vaa vaa vaa"..
This is a song which is sung to invite Lord Krishna home at the time of Gokulashtami or His Janmashtami.
What else comes to our mind when we talk of Gokulashtami???Nothing but the crunchy,crispy,yummy Uppu cheedai and Vella cheedai.These are small deep fried rice balls and is supposedly meant to Lord Krishna's favourite.
I am sure its not only His, but ours too!!
The Uppu Cheedai is the salt version and the Vella Cheedai is the sweet version of it.

Recipe for Uppu Cheedai:

Ingredients:

Rice flour-1 Cup

Roasted Ulutham maavu/Urad dhall flour-2 Tbsp

White sesame seeds/ellu-1 Tsp(optnl)

Pepper-1Tsp

Jeera-1 Tsp

Coconut pieces-about 10 or Grated coconut-1 Tbsp

Softened Butter-2 Tbsp

Asafoetida/Peringayam/hing-a pinch

Salt to taste

Oil to deep fry

Procedure:

1.Roast the rice flour for 5-7 minutes untill aromatic.

2.Grind the pepper, cumin and coconut if using pieces coarsely.

3.Sieve the rice and urad dhall flour well and mix all the ingredients adding very little water only if necessary to form a tight dough.

4.Heat oil in a kadai or deep frying pan. 

5.Take a damp muslin cloth or a damp paper towel and spread it on the ground.

5.Roll out the dough into small marble sized balls on the spread cloth.

6.Drop them in the oil in small batches and fry untill golden brown.

7.Keep moving the cheedai in the oil so that it does stick to each other in a bunch.

8.Drain them on a paper towel and store them in a air tight container for upto a month.

Note:Cheedai is generally known to burst when dropped in oil and it can cause a real catastrophe in your kitchen.To avoid the same,the following points have to be kept in mind while making it:

1.Both rice and the urad dhall flour should be very fine for which sieving is important.Any coarse thing may also lead to bursting of the cheedai while frying.

2.There should be absolutely no moisture in them, care to be taken especially if using frozen coconut that is thawed.

3.The balls should be rolled out lightly and not tight as it may cause the cheedai to burst while frying.

Recipe for Vella Cheedai:

Ingredients:

Rice flour-1 Cup

Roasted Ulutham maavu/Urad dhall flour-2 Tbsp


Powdered/grated Jaggery-1 Cup

White sesame seeds/ellu-1 Tsp

Coconut chopped into small thin pieces/grated coconut-1 Tbsp

Cardamom Powder-a pinch

Softened Unsalted Butter-2 Tbsp

Water to melt jaggery

Oil to deep fry

Procedure:

1.Roast the rice flour well until pinkish white and aromatic,a little more than we do for Uppu Cheedai.

2.Let it cool and dry roast the sesame seeds and coconut pieces in the same pan for a few minutes.

3. Sift the rice flour and urad dhall flour and add the sesame seeds, coconut pieces, cardamom powder and butter.

4.Meanwhile boil water in a vessel and add the powdered or grated jaggery to it.

5.Once the jaggery melts,using a strain it into another vessel using a strainer to remove any debris in the jaggery.

6.Now heat the strained jaggery for a few minutes to form a thin syrup and then remove it from the heat.

7.Slowly add the rice flour to it and stir to form a tight dough without any lumps or the jaggery water can also be added to the rice flour mixture little by little to do the same.

8.Either ways,care should be taken while adding the jaggery water as excess water may spoil the dough.

9.Cover it with a damp cloth or paper towel and let it rest for about 15-20 minutes.

10.Roll out the dough into small gooseberry size balls little bigger than the Uppu Cheedai.

11.Heat oil on medium and fry the Vella Cheedai in small batches until golden brown.

12.Drain on a paper towel and store it in an air tight container.

Note:The Vella Cheedai usually has cracks on its surface unlike the uppu cheedai which is normal.
Excess jaggery may cause the vella cheedai to break when dropped in oil or it may even turn out very hard.

Godhuma Dosai/Wheat Flour Pancakes..

Dosa is a very common and staple food of South India and is very tasty too!!
It is similar to the pancakes we get in the US but the flour used for the dosa batter is predominantly rice and whole black lentils.
There are so many methods of making dosa and so many varieties too, each special and tasty in their own way.
One such dosa is the Godhumai or whole wheat flour Dosa which does not need any soaking,grinding or fermenting and can be made instantly.
This is made during times of fasting or vratham among the Tambrams and has a sweet and a spicy version too.The recipe which i am going to share here is the spicy godhuma dosa.Here it goes:

Ingredients:

Whole wheat flour-2 Cups

Rice Flour-1/4 Cup(optnl)

Red Chilly powder-1 Tsp

Water-3 to 4 Cups approximately

Salt to taste

Oil to make dosas

For Tempering:

Mustard seeds-1 Tsp

Cumin seeds-1 Tsp

Asafoetida/Hing-1/2 Tsp

Oil-1 Tsp

Curry leaves-a few

Procedure:

1.Mix wheat flour, rice flour, salt, red chilly powder well and add water little by little to form a thin batter without any lumps.
 
2.The batter should not be too thick like the normal dosa batter or should be too watery either for the dosa to come out crispy.

3.Now for the tempering, heat 1 tsp of oil  and add the rest of the items under tempering and pour it in the batter.

4.Mix well and set aside for 20 minutes.

5.Heat a tawa or griddle and when it is hot(very important for the tawa to get heated well) pour the batter in a scattered manner.

6.Now, if the batter is too thick,then it will stay in a place and not spread and if it is too thin,it will start breaking as soon as we pour the batter.

7.Grease it with a little oil around the corners and wait for it to turn brown and flip over the other side and cook for a few minutes till it becomes crisp.

8.Clean the griddle with a wet cloth and and stir the batter well each time before making the next dosa.

9.This dosa tastes good with anything like milagai podi or gun powder, coconut or tomato chutney and believe me, kids love this dosa with sauce or ketchup!!

Note:The batter consistency for this dosa is very important and it is best when eaten hot, otherwise tends to become soggy.

Methi Pulao/Mendhiya Keerai Saadham/Fenugreek Leaves Flavoured Rice..

Methi or fenugreek leaves as we all know are very strong and aromatic and have multiple uses.They are widely used for culinary as well as medicinal purposes.They are said to reduce the bad cholesterol in the body and excess sugar in the blood or urine.
Have a bunch of methi leaves at home and wondering what to do??
Here's a very simple recipe i came across in showmethecurry.com and would like to share it:

Ingredients:

Methi leaves-2 bunches

Any long grain white rice-2 Cups

Tomato-1 medium size chopped

Green chillies-4 nos. or depending on spice levels

Red Chilly Pwdr-1 Tsp

Turmeric Pwdr-1 Tsp

Garam Masala Pwdr-1/2 Tsp

Cumin coriander Pwdr-1 Tsp

Oil-2 Tbsp

Salt to taste

Procedure:

1. Chop the roots and the thick stems off the bunch of Fenugreek Leaves.

2. Wash well and finely chop the rest.

3. Sprinkle a generous amount of Salt on the leaves, mix and keep aside for 15-20 minutes.

4. Wash the Rice well and soak in some Water and keep aside for 20 minutes.

5.In a pan (that has a tight fitting lid) or a rice cooker, heat Oil on medium heat.

6. Once the Oil is hot, add in the Cumin Seeds and allow them to change color.
 
7. Add in Green Chillies,Tomatoes and Turmeric Powder.

8. Squeeze out the water from the Fenugreek Leaves and put them in the pan.

9. Add in Cumin-Coriander Powder, Red Chili Powder and Garam Masala Powder.

10. Cook for a couple of minutes.

11. Drain the water from the Rice and add the Rice to the Methi Leaves.

12. Cook for 2 minutes.

13. Add the Water and mix well.

14. Check on the Salt, add in needed.

15. Increase the heat, and allow the Rice to cook till most of the Water has evaporated and you can see the Rice come up to the surface.

16. Mix, lower heat, preferably to simmer and cover. Cook for 10 to 15 minutes.

17. After 15 minutes, open cover, turn off the heat, mix/fluff gently.

18. Cover and allow the Rice to rest for a couple of minutes before serving.

19. Serve hot with Raita and Chips.

Restaurant Style Venpongal and Tomato Gotsu..

There are lot of things which make us feel nostalgic and and one such thing for me is having hot steaming venpongal and coconut chutney for breakfast in Hotel Annapoorna Gowrishankar in Coimbatore, a city in South India.
And for all ya coimbatoreans out here, im sure you'll are missing the Annapoorna Vengpongal like i do too!!
This is a South Indian breakfast delicacy eaten with coconut chutney, tomato gotsu or puli gotsu.
A small addition to the recipe makes a big diference in the dish and thus makes it restaurant style.
Last but not the least, my recipe would be incomplete if i fail to credit my brother-in-law for his expertise in making this particular combo.Cannot forgot our Phili trip and the Venpongal Tomato Gotsu you had made for us!!
Here is the recipe:

Ingredients:

Raw Rice-1 Cup

Paasi Paruppu/Moong Dhall-1 and 1/4 Cups

Milk-1 Cup

Water to cook-2 Cups(can be adjusted accordingly)

Salt to taste

For Tempering:

Ghee-2 Tbsp

Whole or broken cashews-10 Pieces

Melagu/Whole black pepper-2 Tbsp

Jeeragam/Cumin seeds-2 Tbsp

Pepper powder-1 Tsp (optnl)

Green chillies-2 Nos.(optnl)

Ginger-1 Tbsp (crushed or grated)

Asafoetida/Peringayam-1 Tsp

Curry leaves-a sprig

Procedure:

1.Wash the rice and dhall, drain it and spread on a paper towel or cloth for all the water to get absorbed.

2.Dry roast the above for a few mins till the  rice becomes white in color and aromatic,but not brown, and pressure cook the same for two whistles along with the milk and water, adding salt.

3.And now for the tadka, heat ghee in a pan and add all the items under tempering and saute for a few mins and pour it on top of the pongal.

4.Mix well and serve it hot with ghee on top.

Note:The pongal can also be cooked with only water,but adding milk gives it a very rich taste and makes it the Restaurant Style Pongal!!
To save time,the tempering can also be done in the beginning and then cooked along with the rice and dhall.This yields the same result.

Ingredients for Tomato/Gotsu:

1.Tomatoes-5 medium finely chopped
( i use a combination of whole tomatoes and tomato paste for the red colour)

2.Onions-2 medium finely chopped(optional)

3.Mustard seeds-1 Tsp

4.Urad dhall-1 Tsp

5.Channa dhall-1 Tsp

6.Green chillies-5 small

7.Dry red Chilly-1 no.

8.Curry leaves-a sprig

9.Ginger-an inch finely chopped or grated

10.Red Chilly Powder-1Tsp

11.Rasam Powder-1 Tsp

12.Turmeric-a pinch

13.Asafoetida/Peringayam-a pinch

14.Oil-1 Tbsp

15.Salt to taste

Procedure:

1.Heat oil in a sauce pan and add the mustard seeds, urad dhall, channa dhall, dry red chilly, green chillies, ginger, curry leaves, asafoetida and turmeric powder.

2.Now add  the chopped onions, fry them untill transparent and then add the tomatoes and tomato paste if using.

3.Let it cook for a few minutes till the raw smell goes and then add salt, chilly powder, rasam powder and little water.

4.Cook covered on medium flame for a five minutes till the onions and tomatoes absorb the flavour from the spice powders.

5.The Gotsu has to be watery and not thick so do not overcook it.

6.Yummy tomato gotsu is ready to be eaten with hot venpongal!!

Gujarati Khichdi and Kadi Pakoda..

The Khichdi Kadi duo was a super hit in our house recently and this simple yet wholesome protein packed food is rightly called as the 'comfort food' of (not only)the Gujaratis!!!
I dont know if this recipe is authentic,but it sure is delectable and irresistable!!
It can be made plain or with vegetables,with yellow moong dhall or green,mushy or separate depending on individual's taste and convenience.
I used the green broken moong dhall and raw rice as i wanted it to be a little different from the regular venpongal made with the yellow moong dhall.
The recipe for the Khichdi,Kadi and the Pakoda is as follows:

Ingredients for Khichdi:

Broken green gram dhall/Yellow moong dhall-1 Cup

Peas and Carrots- 1/2 Cup (optional)

Raw rice-1 Cup

Water to cook - 3 Cups(can be adjusted accordingly)

Ghee-4 Tbsp

Bay Leaf-1 No.

Cloves-4 nos.

Cinnamon-a small piece

Jeera/cumin seeds-1 Tbsp

Whole Black Pepper-1 Tsp

Ginger-1 inch piece

Green chillies-4-5 nos.

Asafoetida-1 Tsp

Turmeric pwdr-1 Tsp

Curry leaves-a sprig

Salt to taste

Procedure:

1.Wash both the rice and dhall and let it soak for about half an hour.

2.Pressure the above in a cooker for about two whistles with some green chillies,ginger,turmeric and salt.

3.Now heat the ghee in a pan and add the rest of the items like bay leaf,cinnamon,cloves,black peppers,cumin,curry leaves and hing and pour it on top of hte Kichdi.

4.Let it stand for a few mins with the lid on before serving  for the aroma to cook up.

5.Eat it hot with a dollop of ghee and kadi pakoda by the side.

Ingredients for Kadi:

1.Thick curd-1/2 Cup diluted to 1 Cup/Yogurt drink-1 Cup

2.Besan Flour-2 tbsp

3.Ginger-an inch

4.Green chillies-4 small

5.Turmeric-a pinch

6.Asafoetida or Hing-a pinch

7.Curry leaves-a sprig

8.Cilantro-a few for garnishing

9.Salt to taste

10.Oil-1 Tsp

Procedure:

1.Whisk the curd and add the besan flour,salt and turmeric mixing well to avoid lumps.

2.Heat a tsp of oil and add the rest of the ingredients to it.

3.Now pour the curd-besan mixture and let it boil for a minute or two till it starts to become thick.

4. Switch off the heat and add the chopped cilantro to garnish.

5.If u feel the Kadi is too thick,then just add a little water and dilute it.

Ingredients for Pakoda:

Besan flour-1/2 Cup

Onion-1 medium-finely chopped

Red chilli pwdr-1 Tsp

Hing-a pinch

Oil to deep fry

Procedure:

1.Sieve the besan flour,salt and chilli powder and hing together and add water little by little to form a batter,the consistency of which should be like dosa batter.(not too thick or too watery)

2.Make small balls and deep fry in oil and drain it on a paper towel to absorb excess oil.

3.Add the fried Pakodas to the Kadi before serving and enjoy it with hot Khichdi with a dollop of ghee on top.


Note: Another time saving method to cook the Khichdi is to heat ghee in the cooker,add all the ingredients for tempering,saute for a few minutes,add the washed and soaked rice,dhall and water and pressure cook for two whistles.