Thursday, July 23, 2009

Carrot Mint Chutney / Thuvayal


Ingredients:

2 Medium carrots peeled and diced
1 Handful fresh mint leaves
2 dry red chillies
2 tbsp urad dhal
2 tbsp channa dhal
1 grape sized tamarind /Tamarind paste 1/2 tsp
A pinch of asafoetida
2 tbsp oil
Salt

Wash peel,dice or grate carrots. Heat oil in a pan, add urad dhal, channa dhal and red chillies.Saute until it turns color to light brown. Add the carrot and mint leaves let it cook for 3-4 minutes and turn off the heat. Pour the mixture to the blender and combine tamarind paste, asafoetida and salt.Grind it to smooth chutney. Serve with rice,roti or dosa.




Wednesday, July 15, 2009

Minced Parotta and Salna

Minced parotta or Kothu parotta is a delicacy popular in the South Indian state of Tamilnadu. It is made using parotta pieces, vegetables, salna, a spicy sauce.The ingredients are thrown on a hot cast iron griddle lubricated with oil. These are minced and mixed by repeated pounding using a heavy iron spatula.It is served with onion raita.

Ingredients for kothu parotta

Serves 4

Malabar Parotta 10 nos
Onion finely chopped 1 cup
Tomato chopped 1/4 cup
Bell pepper chopped 1/4 cup (optional)
2 Green chillies finely chopped
Ginger garlic paste 2 tsp
1 Sprig of curry leaves
1 inch piece of cinnamon
Cloves 2 nos crushed
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala /chaat masala
Oil 2 tbsp
Salt

For Garnishing:
1 spring onion finely chopped
2 tsp cilantro finely chopped


Malabar parottas are available in any Indian grocery store in the frozen isle. Defrost the parottas. Heat parottas in a tava till the edges are completely cooked. Now roughly tear the parottas into pieces and keep it aside. Heat oil in a pan,add green chillies, curry leaves, crushed cloves,cinnamon stick,ginger garlic paste and chopped onions.Saute for 2 minutes till it turns light brown.Now add the tomatoes and bell pepper. Can also add boiled peas and sliced mushrooms. This is optional. Let it cook for 2 -3 minutes.Add tumeric powder, salt,cumin powder,coriander powder,garam masala. Cover the pan with lid and cook for 2 more minutes and switch off the stove. Now, toss the teared parottas in the mixture and garnish with chopped cilantro and spring onions.Serve hot with salna.

Recipe for Salna

You need:

1 medium chopped onion
2 tomatoes chopped / 1 can of diced tomatoes
3 tbsp of desicated coconut
Few curry leaves
1 green chilly
2 cloves of garlic
A piece of ginger
1/2 tsp cumin
1/2 tsp fennel
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1 clove crushed
oil 2 tbsp
Salt

Heat oil in a pan, add chopped garlic, ginger, green chilly,curry leaves, cumin, fennel, crushed clove and chopped onions. Let onions turn to golden brown.Now add the chopped tomatoes, turmeric powder, salt, red chilli powder and garam masala.Cook until the oil splits and leaves the sides of the pan.In a food processor pour all the mixture and add the coconut.Pulse it for 2 -3 times. Transfer the blended mixture to a pan. cook for 4-5 minutes and turn off the heat. Garnish with cilantro leaves. I ve used the cliantro stems. Enjoy your meal!!

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Sunday, July 12, 2009

Masala murukku



Ingredients

Powdered rice 3 cups
Powdered roasted shelled split grams /daliya 1 cup/pottu kadalai
Crushed and chopped garlic 1 tbsp
Green chilli 1 finely chopped
Curry leaves 1 sprig chopped
Butter 2 tbsp
Cumin 1 tbsp
Sesame 1 tbsp
Chilli powder 1 tsp
Salt
Asafoetida
Water


Mix all the dry ingredients first starting with rice powder, daliya powder,salt, asafoetida , cumin, sesame and chilli powder. Combine garlic,green chilli,butter and curry leaves to the mixture.Make a dough by sprinkling water little by little. The consistency of the dough should be like roti dough. If the dough is too loose or watery it results in hard murukku. Heat oil in Kadai, make murukku using murukku press. Take it out when murukku turns to light golden brown. Let it stand for 2 - 3 minutes and then serve or store it in an airtight container.

Saturday, July 4, 2009

Tabbouleh


Tabbouleh is an Arabic dish meaning "little spicy".Traditionally eaten with a lettuce leaves or served with pita bread.

1 cup cooked bulgur wheat / cracked wheat / couscous
1/4 cup of diced tomato
1/4 cup of diced cucumber
1/4 cup of green onions
1/2 cup of red onions finely chopped
1/2 cup of chick peas ( can/cooked)
1/4 cup of chopped fresh parsley
2 tbsp of chopped fresh cilantro
2 tsp chopped mint leaves
1/4 cup of lemon juice
1 clove of garlic
2 tbsp olive oil
1 tsp of red chili powder/chili flakes
salt


Peel,mince garlic and mix with 2 tbsp of oilve oil, salt,lemon juice and chili powder.This is like salad dressing. In a large bowl combine with all the other ingredients wheat / couscous, tomatoes, cucumber, red onions, green onions,chick peas, parsley, cilantro and mint leaves. Also add feta cheese which is optional. Cover,chill for 2 hours and serve.
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