Sunday, 4 December 2016

Radish Kootu | Mullangi Kootu Recipe | Side Dish for Rice

A couple of month's ago I was enthusiastically churning out full fledged meals at home!The cooking fervor would sometimes lead me to make at least half a dozen dishes for lunch!! Certainly, they were enjoyed by all at home. That led me to cook more and thus this cycle continued for a while.

As always, when anything reaches a crescendo, we know what happens!! Yes, my cooking mojo started declining and now I don't cook that many dishes in a single meal as I did a couple of months back.

On the brighter side, I have a huge pile of recipes that are ready to be posted!! Here comes one from the drafts[as always!!!] from a meal that everyone enjoyed without even recognizing the vegetable that went into the Kootu!!

I had bookmarked this recipe from Chitra Amma's Kitchen and decided to try it one fine day. I was sure that if I mentioned that I made radish kootu, folks at home would make a face and will hesitate to even taste it. Radish is liked only in sambar and parathas and anything else with it is given a step motherly look!

So the day I made this dish,I silently served it without commenting on the recipe or the ingredient. Lil Angel asked for a second helping and then a third and I knew this dish would be back on the table soon!

No one found out that it was radish and after the meal I couldn't wait to tell them what the dish was!Of course no one believed it and I had a difficult time convincing them!!

This dish goes to Blogging Marathon #71, Week 1, Day 1, themed 'Make a meal'.

I used:
Adapted From :Chitra Amma's Kitchen

White Radish- 2
Moond dal- 1/4 cup
Raw peanuts- 1/8 cup
Tamarind- a small lemon sized ball
Ginger- 1" piece
Curry leaves- a few
Coriander leaves- a few
Turmeric powder- a pinch
Salt to taste

For the spice paste:

Coriander seeds- 1 tablespoon
Channa dal-1 tablespoon
Urad dal-1 tablespoom
Red chilies- 2
GRated coconut- 1/4 cup
Oil-1 teaspoon

For the tempering

Mustard seeds- 1 teaspoon
Channa dal -1 teaspoon
Oil-1 teaspoon

Soak the raw peanuts till you prep the other ingredients. Soak the tamarind in warm water and extract the juice and keep aside.Soak moong dal. Chop the radish, tomato, ginger.

First let us make the spice mix.Heat oil in a pan and add the coriander seeds, channa dal, urad dal and red chilies.One the dal mixture turns brown ,switch off the flame and add the coconut. Mix well and set aside to cool.Grind in a mixie to a smooth paste adding a little water.

In a vessel take moong dal and peanut[discarding the soaked water], radish, ginger,turmeric powder.Add about a cup of water and pressure cook till radish is soft but not mushy. I cooked for 3 hisses.

Transfer the cooked mixture onto a pan and add the tomato, tamarind extract,ground spice paste, salt and mix well.

Add more water if needed. Cover and simmer for 5 minutes.Remove lid and switch off the heat once it comes to a rolling boil.

Heat a small pan with oil and add mustard, channa dal and curry leaves.Once the mustard pops and dal turns brown, pour over the kootu and mix.

Serve garnished with coriander leaves, as a side with steamed rice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71

Bon Appetit...

Saturday, 3 December 2016

Tomato Kurma | Thakkaali Kurma | Easy Sidedish Recipe

My folks get bored when served with the same set of side dishes to go with the breakfast / dinner. So I keep looking up for varieties that will suit our taste and that are also quick and easy to prepare. I came upon this recipe in Rak's Kitchen and was so impressed by how easy it was to prepare.

Everyone at home,including the kids loved this version of gravy and I have been making this regularly since then.

To make the cooking process even more quick, I am now making it in the pressure cooker itself.  I have given both the versions here and you can adopt any method that suits you.

I make variations on the seasoning by leaving out the cinnamon and cloves and adding mustard and jeera / using red chili powder instead of sambar powder and all the time it turns out great. But the only thing to remember is not to overdo the fennel.

I used:
Adapted from : Rak's Kitchen

Tomato-2,large, chopped
Onion-2, sliced
Sambar powder- 1 teaspoon
Turmeric powder- a large pinch
Curry leaves- a few
Cinnamon stick-1" stick
Cloves- 2
Salt to taste
Oil-1 tablespoon

To grind to a fine paste adding a little water

Fried gram dal / Pottukkadalai - 2 teaspoons
Grated coconut -  1/4 cup
Green chilies- 2 [adjust to suit your taste]

Coriander leaves - to garnish

Heat oil in a pan and add the cinnamon and cloves. After a few seconds, add the onion and curry leaves. Saute onions till soft..

Add the tomato.Cook for  minute and add sambar powder and give it a stir.

Add a cup of water , turmeric powder ,salt and bring to boil. Cover and cook till the tomato turns mushy. Stir a couple of times in between.

Mash the gravy and simmer for a minute. Now add the ground paste  mix well. Add more water if needed to adjust the consistency of the gravy.Once it comes to a rolling boil, remove from heat and serve garnished with coriander leaves.

Now, here is how you can make this gravy in a pressure cooker....

As mentioned earlier, I often change the seasoning /tadka ingredients and below is one of those times.

Heat oil in a pressure cooker and add the seasonings[mustard, cumin, channa dal, curry leaves],saute for a minute.Add onion, the ground paste

Mix and put in sambar powder, salt and tomato.

Stir and add water.When it comes to a boil, cover and pressure cook for 5-10 minutes. [The timing will depend on the quantity of the gravy]

So here is the tasty tomato kurma that was served with Chola Adai


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71

Bon Appetit...

Chola Adai | Easy Breakfast Recipe

Everyone is going crazy over millets and their health benefits. I discretely add millets into our meal so my folks never know what actually goes into a dish as they are not able find a change in taste and I am happy that I am serving nutritious meals to the family.

One such meal had this Chola adai. Cholam or Shorgam is a very healthy millet. This used to be one of the major crops in the Kongunadu region in South India.. It grows well in dry areas and is nutritious too.Sadly these days,shorgam is replaced by rice as the staple food.

The batter for this dish does not require fermentation and can be used to make adai as soon as the batter is ground. So it makes for a quick breakfast if you remember to soak the grains the previous night.Or you can soak it in the morning and use the batter for dinner.

This dish goes to Blogging Marathon #71, Week 1, Day 1, themed 'Make a meal'.

I used:

Cholam / Shorgum - 1 cup
Mixed lentils - 1 1/2 cups [I used toor dal, channa dal, urad dal]
Red chilies- 2[adjust to taste]
Onion -2,finely  chopped
Curry leaves-a few chopped
Coriander leaves- a handful,chopped
Cumin seeds- 1 teaspoon
Asafoetida powder- a large pinch
Salt to taste

Soak the cholam,chilies and the lentils for 4-5 hours at least.Wash well and drain. Grind in a mixie / grinder adding water little by little to form a thick batter.
Transfer the batter onto a vessel and add salt, asafoetida powder,onion, coriander leaves, curry leaves, cumin seeds and mix well.

Heat a griddle and pour a ladle full of batter in the center and spread to a circle. Drizzle a bit of oil around teh adai if needed. Cook on both sides till done.

Serve with a side of your choice. We had this Tomato Kurma and unrefined cane sugar [ karumbu sakkarai]


You can also make this without adding the onions, coriander and curry leaves like the one you see in the picture above. When I made it the second time I left out the add-ons and made a plain adai which also tasted as good as the regular adai..

Here is another dish from the Kongunadu REgion using Cholam - Chola paniyaram that you can try for breakfast / snack.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71

Bon Appetit...