Kadala Curry(without coconut) | Brown Chickpeas stew

We make puttu and kadala for sunday morning breakfast at my mom's place. I always thought it was a tedious process. But if you plan it in advance, it is not that tough. I wanted to make kadala curry but did not have coconut so made this curry as an alternate and it turned out quite well. I mean, i did not miss coconut at all. Do give it a try... Happy cooking

Ingredients:

Brown chickpeas/kadala- 1 cup(boiled)
Onion - 1 
Green chilies-2
Ginger garlic paste - 1 tsbp
Kashmiri chili powder-1 1/2 tsp( or to taste)
Turmeric powder- 1/2 tsp
Tamarind pulp - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Cumin - coriander powder - 1 1/2 tsp
Curry leaves-few
Coriander leaves for garnish
Salt to taste
Oil - 1 1/2 tbsp

Method:

In a pan/kadhai add oil, cumin and mustard seeds.

Once they splutter add chopped onions, curry leaves, ginger garlic paste and green chillies. Cook till raw smell goes away. 

Add tamarind pulp. Cook for about 5 minutes

 Now add all the dry spices.

Add cooked chickpeas, required water and salt and cook for about 5-8 minutes.

Soak chickpeas in water for 8 hours ( or overnight)
Pressure cook chickpeas for about 15 - 20 minutes and keep aside.
In a pan/kadhai add oil, cumin and mustard seeds. Once they splutter add chopped onions, curry leaves, ginger garlic paste and green chillies. Cook till raw smell goes away. Add tamarind pulp. Cook for about 5 minutes(add water if required). Now add all the dry spices, salt and cooked chickpeas. Cook for about 5 - 8 minutes.  Garnish with coriander leaves and serve hot with Puttu.

Tips: 

If you wish you can replace tamarind pulp with tomatoes.

Paruppu Pradhaman

                            Wishing you all a Happy Onam. 

Pic courtesy: Google

Onam is the harvest festival celebrated in Kerala. It is a secular festival celebrated across people of all religions and castes. Two things I love about Onam is the pookalam and Onam Sadya. Pookalam is a multi-coloured floral decoration on the ground in the front of their home. Sadya is an elaborate feast served on banana leaf.  The thing that I love about sadya is the sweet dish which is pradhaman be it ada(rice flakes) or chakka(jack fruit).  But due to non availability of both, I decided to make Kadalai paruppu/Bengal gram Pradhaman.  Since it is cooked in coconut milk, it just adds loads of flavor and lends velvetty texture. Do try this and I am sure you will fall in love with this... Happy Cooking...

The following recipe serves 2

Ingredients:

Bengal gram - 1/2 cup
Jaggery powder - 1/2 cup(according to taste)
Cardamom powder - 1/2 tsp
Coconut milk (first pressed) - 1/2 cup
Coconut milk (second pressed) - 1/4 cup
Cashew nuts - 10 - 12
Ghee - 1 tbsp

Method:

Heat a kadhai and add ghee. roast cashew nuts and keep aside.

Dry roast bengal gram until brown. 

Pressure cook the dal with about 2 cups of water for about 2 - 3 whistles in low - medium flame. See to it that dal is cooked but not mushy.

Add a little water to the jaggery powder and melt it. We are not looking for any string consistency. Sieve to remove impurities.

To the jaggery mixture add the cooked dal, cardamom powder and mix well. Cook for about 8 - 10 minutes. 

Add second pressed coconut milk and cook till the mixture comes together.

 Finally add first pressed coconut milk and cook. Do not boil as the milk may curdle.

Heat a kadhai and add ghee. roast cashew nuts and keep aside.
Dry roast bengal gram until brown. Pressure cook the dal with about 2 cups of water for about 2 - 3 whistles in low - medium flame. See to it that dal is cooked but not mushy.
Add a little water to the jaggery powder and melt it. We are not looking for any string consistency. Sieve to remove impurities. To the jaggery mixture add the cooked dal, cardamom powder and mix well. Cook for about 8 - 10 minutes. 
Add second pressed coconut milk and cook till the mixture comes together.  Finally add first pressed coconut milk and cook. Do not boil as the milk may curdle.
Garnish with roasted cashew nuts and serve hot/warm.

Shruti’s ‘Sweet Celebration’ Event 

Cutchi kitchen


pramithalovecooking

Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML
Lets cook with coconut


Motions and emotions

Malabar Parotta

I just love malabar parotta(i think because of my roots :-p ). What I love about it most is the flakiness. I remember going to Kerala during summer vacations and was introduced to this parotta there. Nowadays we do get ready to eat parottas in super markets but they are never tasty... I hate that stuff.So I thought of making the parotta at home. Though you should make this with plain flour, me being healthy food lover, switched to 50% plain flour and 50% wheat flour. The final product resembled more or less like Lachcha Paratha that you find in North India.

So here is the recipe, courtesy Sanjeev Kapoor.com
Happy Cooking...

Ingredients:

Plain flour - 1 cup
Wheat flour - 1 cup
Egg - 1
Milk - 1/2 cup
Sugar - 1 tbsp
Salt to taste
Oil - 1 tbsp + for cooking
Ghee as required

Method:

 

Put maida, wheat flour into a bowl, add egg, milk, sugar, salt, sufficient lukewarm water and knead into a hard dough.

Cover it with a damp muslin cloth and rest for 15 minutes. 

Divide into equal portions and roll into balls. Oil a plate, place the balls on them and cover again with damp muslin cloth for some time.

Spread a little oil on table top, place each ball on it and spread with your fingers to a roti. Apply little ghee over it. Make small pleats and roll into a round ball.

Spread the balls into parathas with your fingers, and place on the tawa. Drizzle little oil on the paratha. Cook turning sides till light brown and crisp on both sides.

Put maida, wheat flour into a bowl, add egg, milk, sugar, salt, sufficient lukewarm water and knead into a hard dough. Cover it with a damp muslin cloth and rest for 15 minutes. Divide into equal portions and roll into balls. Oil a plate, place the balls on them and cover again with damp muslin cloth for some time.

Spread a little oil on table top, place each ball on it and spread with your fingers to a roti. Apply little ghee over it. Make small pleats and roll into a round ball.

Heat a non stick tawa. Spread the balls into parathas with your fingers, and place on the tawa. Drizzle little oil on the paratha. Cook turning sides till light brown and crisp on both sides. Serve hot.

Best Accompaniments: Veg Korma, Egg Korma

Kuyi Paniyaram(spicy)

Many a times we do have leftover idly or dosa batter.  It is boring to eat the same thing again, so for a change do try making paniyaram.  An excellent breakfast or can be served as a snack. But today I prepared seperate batter specifically for paniyaram. Will share the recipe with leftover idly or dosa batter next time.  I am using a non stick paniyaram pan. You get these at any utensil store, it is good to buy this as it will take just a drop of oil, yes that is correct. I cooked this paniyaram with just a drop of oil. Hence healthy and nutritious. 
Lets take a look at the recipe. Happy Cooking...

Ingredients:

Split Black gram/Urad dal/Ullatham parupu - 1 cup
Green gram/Moong dal/Paasi paruppu - 1 cup
Rice - 1 cup
Methi - 2 tbsp
Ginger - 1 inch
Dry red chillies - 2-3
Salt to taste
Water as required
Oil for cooking

Method:

Wash and drain the lentils and rice. Soak them in water for atleast 4 hours.

Grind them to a smooth paste by adding the other ingredients(except oil) mentioned for batter and let it ferment for 8 hours. 

Keep the batter in a warm place for it to ferment.

Heat a paniyaram pan, add 2-3 drops of oil in each hole and pour a tbsp of batter in each hole.

Once the edges turn golden brown, turn the paniyaram using a stainless steel rod or spoon. Cook the other side also till golden brown.

Wash and drain the lentils and rice. Soak them in water for atleast 4 hours,
Grind them to a smooth paste by adding the other ingredients mentioned for batter(except oil) and let it ferment for 8 hours. Keep the batter in a warm place for it to ferment.

Heat a paniyaram pan, add 2-3 drops of oil in each hole and pour a tbsp of batter in each hole.

Keep the heat in medium low and cook them. Once the edges turn golden brown, turn the paniyaram using a stainless steel rod or spoon.

Cook the other side also till golden brown. Remove from pan using a rod or spoon and serve hot with coconut chutney or sambar.


http://nandooskitchen.blogspot.in/2013/09/healthy-breakfast.html