Cabbage Paratha

This is my post for day 7 BM#7 Combo Meals ......made cabbage paratha and bindi masala...
Hope you enjoy this recipe..


Cabbage Stuffing:

Ingredients:

Cabbage-250gms
Onion-1 no grated
Green chillies-2 grated
Garam masala-1/2 tsp
Chilli powder-1tsp/Sambar powder-1tsp
Coriander-few leaves
Curry leaves-few.
Turmeric-1/2tsp
Salt

Method:

1.Grate the cabbage in a chopper to fine bits .Wash and remove all the water by resting it on a colander.
2.Heat a pan with oil,fry the onions till golden and add the green chillies,salt,dry masala's and give a good stir and then add the cabbage and stir well.
3.Allow it to cook stirring from time to time,careful not to burn.
4.Remove from heat and allow it to cool.

Cabbage Stuffing

For the Outer layer:

Wheat flour/Atta- 1 cup
Water-1/4cup
Oil-2tsp

Method:
1.Make a soft dough of the atta and water..no need to add salt as it'l become soggy after some time...
2.Take a lime sized ball of dough and spread in the size of small puri and keep a tablespoon of the cabbage mixture and bring all the sides to the centre and make a ball...
3.Now dust some raw flour and make a chapathi giving equal pressure on all sides and be careful that the stuffing does'nt come out..
4.Heat a iron tawa..when really hot carefully take the rolled paratha and cook on both sides and apply some oil on the sides flip and cook evenly and serve hot..

I've served with bindi masala......or just onion curd raitha will be a perfect side for this paratha......(as the pictures were shaky ...will update later...)

Cabbage paratha

More Kulambu (Buttermilk curry) and taro fry

This is my post for Day6 BM#7 "Combo Meals"..though this is a simple recipe yet comforting combo "More kulambu and seppankizhangu roast"
Hope u guys enjoy this...

More Kulambu

Ingredients:

Vegetable of your choice-Ashgourd, ladys finger, plaintain stem,taro goes well for this curry.
Fenugreek-1tsp
Curd-1cup(Beat once in a mixer)
small onion-3no(chopped fine)
Seasoning:
Mustard-1tsp
Red chillies-2no
Curry leaves-few
Coconut Oil-2tsp
Jeera-1tsp

To grind to a paste:
Raw rice-1tsp
Channa dal-2tsp
Coconut-3-4 pieces
Green chillies-3no
Jeera-1/2tsp
Ginger-2inch piece
Garlic-1pod
Coriander seeds-1 1/2 tsp

Method:
1.Grind the ingredients under to be ground to a paste after soaking in little water for 30 minutes.
2.Pressure cook the ashgourd if using with fenugreek because this keeps the curry from not getting spoilt easily.
3.Heat oil and add the small onions and fry well add the ground paste and saute till raw smell disappears and this thickens because of the dhal and rice in it and then add the cooked vegetables and bring to a boil till everything is blended add salt .
4.Then add the beaten curd and DONT ALLOW to BOIL because it'l curdle..
5.Just take off stove when bubles are formed on the surface and season the curry with the ingredients given under seasoning..
6.Serve with hot rice ..
7.I served it with spicy taro roast.



Taro(Seppankizhangu) roast

Ingredients:

Taro-1/4 kg
Chilli powder-2tsp
Salt to taste
Cornflour-1tsp
Ginger garlic paste-1tsp
Tamarind extract-3tsp(some taro cause allergy so adding tamarind helps!)
Turmeric-1/2tsp
Oil-4tsp
Curry leaves-few
Mustard-1/2tsp
Jeera-1/4tsp
Mutton masala-less than 1/4tsp

Method:
1.Soak and wash taro until all the dirt is removed.
2.Steam cook the taro for 1whistle exactly because it'l get overcooked beyond this and become mushy.Open the cooker and allow it to cool,Peel the skin and wash in cold water and drain on a colander.
3.Cut the taro into round pieces or small cubes.
4.Mix salt,chillipowder,mutton masala,curryleaves,turmeric,tamarind,gingergarlic paste,cornflour and set aside for 10minutes.
5.Heat a kadai with oil,splutter mustard and add the marinated taro and stir till the oil is coated on the pieces and keep on low flame and stir frequently until it's roasted well,
6.The outer part is crisp and the inner part is soft..
7.Serve hot as accompaniment with rice .

Group 2  23-29th June

Combo Meals: Rujuta, Sushma
Cooking from Back Pack: Aarthi, Archana, CL, Pavani, PJ, Suma Gandlur, Kalyani, Grishma
Cooking From Cookbook: Nirmala, Srivalli, Kamalika

Crunchy snacks for Kids: Nirmala, Srivalli, Kamalika

Regional Special: Jayasree
No Butter Bakes for diet:Gayathri Kumar, Harini, Jane, Monika

Sapota (Chikoo) Kesari

This is my post for Day5 BM#7 "Combo Meals" Group2.
"Chikoo kesari and Urad dhal vada....a evening snack combo with hot coffee....." Medhu vada is common and the kesari recipe is as follows...

Chikoo kesari--this was new to us until we had it from the Sunday spl mini tiffen from sangeetha restaurant near our house..
My daughter never takes any fruits..but somehow liked this dish so wanted to give a try.....and it came out perfect and now i make this often so atleast she takes this fruit in this form...Going to the recipe.

Ingredients

Ingredients:

Chikoo- 2 fruits(peel and cut into medium pieces removing the seeds)
Roasted Rava- 1 cup(if not roasted roast the rava in a dry pan till you get a nice aroma)
water-2 cups
Sugar- 1 1/4 cup(can adjust acc to ur taste)
Cardamom powder- 1/2 tsp
Pacha Karpooram- a pinch (optional)(Edible Camphor)
Ghee-4 tblsp
Cashew- 6-7 pieces(broken to small bits)
Raisins- 6-7 pieces

Ground Chikoo pulp

Roasting cashews and raisins

Before adding raw-bringing the water and pulp mixture to a boil

Method:

1.Peel & deseed the fruit and grind to a smooth paste without adding any liquid.
2.Heat a kadai,take 1tsp of ghee and when hot fry the cashew and raisins and reserve
3.Add the ground fruit pulp in the same kadai and saute for 3-5 mins and then add the water measured and mix in the cardamom powder and edible camphor if using and bring to a boil.(No need to add colour because this kesari has a natural fruit colour and aroma...
4.Slowly add the roasted rava stirring vigourously to avoid any lumps
5.Then when the rava is fully cooked,add the measured sugar and mix evenly.
6.Then add the remaining ghee one spoon at a time and keep stirring,till u get a not thick consistency but the contents of the kadi starts leaving fat on the sides..this may take some 5 mins after the addition of sugar.
7.Then garnish with the fried cashew and raisins and Serve!

Hot! Yummy kesari is ready to be served!!

Crispy hot vada and hot kesari  SERVED with Filter Coffee....

Group 2  23-29th June

Combo Meals: Rujuta, Sushma
Cooking from Back Pack: Aarthi, Archana, CL, Pavani, PJ, Suma Gandlur, Kalyani, Grishma
Cooking From Cookbook: Nirmala, Srivalli, Kamalika

Crunchy snacks for Kids: Nirmala, Srivalli, Kamalika

Regional Special: Jayasree
No Butter Bakes for diet:Gayathri Kumar, Harini, Jane, Monika

Urad dhal Vada(Medhu Vada)

This is a festive dish combo in our household when we have guest's or for christmas it's idli vada kesari...with chutney sambar...my daughter loved medhu vada without any visible pepper / jeera and she would yell at me saying why did add kadugu(mustard)...so i make it such a way she will not find any black spots....inside the vada...Hope you enjoy this simple snack.. 

Ingredients:

Urad dhal-1 cup
Green chillies-2nos
Jeera+Pepper-1/4 tsp each(coarse grind-like u make for rasam)-haven't added coz my daughter will not touch the vada if she see's a speck of pepper....
Asafoetida-1 big pinch
Ginger-1 inch piece
Curry leaves-few cut fine with a scissors
Onions-5nos(optional)-i've not added
Salt to taste.

Method:

1.Wash and Soak the urad dhal in water for 30 minutes.
2.Grind in a mixer adding the green chillies and  sprinkling little water till you get a soft and light batter and transfer this to a bowl.
3.Add curry leaves,onion(if adding),jeera + pepper mixture,salt,asafoetida and give a good mix till everything is blended well.
4.Then heat oil in a kadai,make doughnut shaped vadas dipping your hands in water in a bowl so that the batter does not stick to your hands when you put it in the oil...Take care there is no water in you hands,while you drop the vada in the hot oil.
5.Keep the flame on medium so the vada get's cooked on the inner side and turn to brown evenly on both sides and serve hot with chutney of your choice.

Aapam and Paya

This is my post for Day4 BM#7 "Combo Meals" Group2...made this for sunday's breakfast,usually make sweetened coconut milk without elachi for aapam,but for this post i've tried with Aatu Kaal payaa a winning combo so wanted to try this....and Voila! .Hope u enjoy this...

Wanted to give a twist in the aapam recipe because i usually make without adding coconut/cooked rice...usually and last week came across Rak's kitchen's Aapam-looked so tasty and commented her for measurements for my family of 3..(me,hubby and my 5yr old daughter).so she was so quick and kind to reply back and i tried this ....it was awesome and they all liked it so much and the batter came for our monday's breakfast too and all the credit goes to u Raks.....

Ingredients:

Raw rice- 3/4cup
Par-Boiled Rice-3/4 cup(Idli rice)
Urad dhal- 3tblsp
Fenugreek-2 tblsp
Cooked Rice-1 fist full

Method:
1.Soak all the ingredients for 4hours and grind in a mixer with the cooked rice adding salt .
2.Allow to ferment overnight.
3.Make aapam's and serve...
4.I served it with Aatu kal paya and my daughter took sweetened coconut milk..

Link to Paya recipe is here

Group 2  23-29th June

Combo Meals: Rujuta, Sushma
Cooking from Back Pack: Aarthi, Archana, CL, Pavani, PJ, Suma Gandlur, Kalyani, Grishma
Cooking From Cookbook: Nirmala, Srivalli, Kamalika

Crunchy snacks for Kids: Nirmala, Srivalli, Kamalika

Regional Special: Jayasree
No Butter Bakes for diet:Gayathri Kumar, Harini, Jane, Monika

Lamb Trotters curry(Aatukaal Paaya)

It's been a long time we made this at home,made this for sunday....as am into BM#7 combo meals...so i can post it for my blog tooo....Hope you all enjoy this recipe...

Ingredients:

Lamb Trotters-4no(clean the black charred deposit with a scrubber and then wash several times till it's clean)
Small onion-15nos
Tomatoes-3nos
Garlic-4no(chopped roughly)
Curry leaves-few
Green chillies-1nos
Coriander powder-3tsp
Cinnamon-2 pieces(2inches each)
Cloves-4nos
Coriander leaves
Turmeric-1/2tsp
Thin Tamarind extract-1tsp
Pepper-3tsp(Powder)

To Grind:


Saunf-1tsp
Red chillies-5nos
Coconut-1/4cup(small cup)
Ginger-1inch piece
Poppy seeds-1tsp


Method:
1.Cook the cleaned lamb trotters adding 1/2 tsp turmeric,garlic and pepper powder,salt and 5cups of water in a pressure cooker on low heat till it's soft(Takes nearly 1hr depends1).
2.Heat a heavy bottomed vessel with 2tsp oil,fry the whole spices and then add the chopped onion and curry leaves with green chilly and fry till golden brown.
3.Add chopped tomatoes and fry till mushy and sauted,add the ground paste and dry powders and fry well till  the raw smell disappears and oil shows up a bit,then add 1/2 cup water and add tamarind extract and boil covered over low flame for 10minutes,then add the contents from the cooker and cokk till everything is blended for another 10minutes,
4.Garnish with coriander leaves and serve with rice/breads,idli/dosa,appams..of ur choice..

Served with hot idli!

Another luk!

Roomali Roti

This is my post for Day3 BM#7 Group2 "Combo Meals".After browsing a lot of websites finally came up with this recipe,it was silky soft...made vegetable kuruma to side this soft roomali roti....Tried with regular chapathi tawa as i didnt want to use the inverted kadai....
Ingredients:
Wheat flour- 1cup
Maida- 1cup
Salt -1/2 tsp
Butter-2tsp
Water

For Binding rotis:
Rice flour-1/2cup or maida-1/2cup or Wheat flour-1/2 cup
Oil

Method:
1.Mix wheat flour and maida with salt in a wide vessel,sprinkle water to make a soft dough,and knead for 10 minutes adding the oil and cover the dough with a wet cloth in a vessel and keep it aside for 2hours.
2.Take the rice flour on a plate.

The tutorial from Vahrevah's is here for reference ..

3.Make equal sized balls of the dough,take 2 balls and make small puris,Take one puri apply some oil on one side say 2tsp and put the oiled part over the flour so flour sticks to the oil and place another puri over the flour dusted side and roll this to a thin roti.
4.Heat a dosa tawa,really hot..cook the thin roti on both sides until you see small brown spots on both sides-Dont over cook,it might harden the roti and then take off heat and peel one roti from the other.
5.Fold like a kerchief and serve with vegetable curry.
6.Yummy!

Dough

7.Link to the vegetable kuruma

Group 2  23-29th June

Combo Meals: Rujuta, Sushma
Cooking from Back Pack: Aarthi, Archana, CL, Pavani, PJ, Suma Gandlur, Kalyani, Grishma
Cooking From Cookbook: Nirmala, Srivalli, Kamalika

Crunchy snacks for Kids: Nirmala, Srivalli, Kamalika

Regional Special: Jayasree
No Butter Bakes for diet:Gayathri Kumar, Harini, Jane, Monika

Vegetable kuruma

This recipe is from a forum found it when i was on the lookout for saravana bhavan like kuruma....my daughter and hubby like vegetable kuruma served with parotta in HSB...They dislike the white kuruma served in some hotels but i love white kuruma with rotis,but they r the critics to my cooking ...so i had to search for a recipe that wud be close to that taste...

Ingredients:

Onion-2 no(Finely chopped)
Tomato-2no(Finely chopped)
Green chilly-3no
Turmeric-1/4tsp
Chilli powder-1 1/2 tsp
Dhania powder- 2 tsp
Vegetables-(Beans,carrot,turnip/potato,peas/butterbeans)-2cups
Milk-1cup
Lime-1/2
Jeera-1tsp
Cinnamon-4inch
Cloves-4nos
Cardamon-3no
Coriander leaves to garnish

To grind:
Cashews-5-6 nos
Poppy seeds-2tsp
Coconut-1/4cup
Ginger-1inch
Garlic-3pods

Seasoning:

Method:
1.Take a cooker heat some oil fry the whole spice and jeera, add the onion and curry leaves and fry well till golden then add the tomatoes and fry till cooked and oil seperates,add the ground masala and fry till raw smell disappears and oil seperates add the coriander powder,chilli powder and fry well,add the milk and a cup of water and the veges and pressure cook for 2whistles,Open the cooker after a while add the lemon juice and garnish with coriander leaves and serve hot with any indian bread/idli or dosa...

Green Gram dhal kadaisal and Mushroom pepper fry

This is my post for the 2nd day on BM#7 "Combo Meals" and my family loves this combo,it's a speciality from Kongunad,coz am from Coimbatore and this a common recipe back home....any fry will be yummy with this and i made this combo last week...
Hope u enjoy this!


Green Gram dhal kadaisal
(Pachai Payar Kadaisal)

Ingredients:
Green Gram dhal- 1/2 cup
Sambar onions- 6nos(chopped)
Tomato-1small(chopped)
Green chilli-6no(we like it hot)u can adjust accordingly
Jeera-1/2 tsp
Turmeric-1/4tsp
water-1 cup
Salt to taste

Seasoning:
Mustard-1/2tsp
Urad dhal-1/2 tsp
Jeera-1/2tsp
Curry leaves-few sprigs
Red chilli-2no broken and seeds taken off

Method:

1.Wash the dhall and keep aside.
2.Heat a small pressure pan add 1/2 tsp of oil add the chopped onion and fry for 2mins add the chopped green chillies and the tomatoes and saute for another 5mins,then add turmeric salt and water followed by the washed green gram dhal.
3.Pressure cook for 2 whistles and keep the cooker on low flame for 5-10 mins and turn off.
4.Open the cooker and mash the contents with a traditional hand msher(mathu).. and pour the contents to another bowl.
5.Prepare the seasoning by heating 2tsp of oil splutter mustard,urad dhal,red chillies,jeera and curry leaves and pour over the mashed dhal..
6.Serve this with a small dash of ghee over hot plain white rice ...it's heavenly........
7.Served this with mushroom pepper fry.....

The recipe for mushroom pepper fry is  here

Group 2  23-29th June

Combo Meals: Rujuta, Sushma
Cooking from Back Pack: Aarthi, Archana, CL, Pavani, PJ, Suma Gandlur, Kalyani, Grishma
Cooking From Cookbook: Nirmala, Srivalli, KamalikaCrunchy snacks for Kids: Nirmala, Srivalli, KamalikaRegional Special: Jayasree
No Butter Bakes for diet:Gayathri Kumar, Harini, Jane, Monika