Kuzhi Paniyaram

This is a very simple-to-do and appealing dish by looks and taste. Conventionally kuzhipaniyaram (called paddu in karnataka) is made of left over idly/ dosa batter; leftover, because it turns sour in time and this dish requires more sourness. My amma and I prepare it with added finely chopped vegetables (carrots, peas, corn kernels, and the like) to make it healthy and colourfull; however, its basic version is so yum which I have shared below.

Ingredients:

1. Idly/ Dosa batter - 3 cups
2. Onion - 1 large, finely chopped
3. Green chilies - 2
4. Curry leaves - 1 sprig
5. Ginger - 1" size, finely grated
6. Oil - 2 tbsp
7. Mustard seeds - 1/4 tsp
8. Cumin seeds - 1/4 tsp
9. Asafoetida - 1 pinch
10. Bengal gram - 1 tbsp
11. Urad dal - 1 tbsp
12. Salt to taste
13. Coriander leaves - 1 tbsp chopped
14. Vegetables - 1 cup finely diced (Optional)

Method:

Step 1: Take the idly/ dosa batter and let it ferment a bit to get sour in case it isn't.

Step 2: Heat oil in a pan,  splutter mustard seeds & cumin seeds, add bengal gram & urad dal, add chopped curry leaves & green chilies, sprinkle asafoetida, add the chopped onion and saute until it is translucent. Add required salt.

Step 3: This step is, if you plan to add vegetables. Add vegetables and saute until half done as it may be cooked again with batter. I personally feel adding vegetables is just to add the nutritional value and look of the dish; taste-wise it is softened instead of crispy and sweetened slightly which is not how the dish tastes. Sprinkle necessary salt.

Step 4: Now add this with the batter and mix well. 

Step 5: Heat kuzhiyappakal, add few drops of oil in each kuzhi  and pour batter in each of them; simmer the heat for say 3 minutes.

Step 6: Check for browned surface and flip each of them and sprinkle little oil. Brown both the surfaces and take them in a plate using fork or pin provided with kuzhiyappakal.

Step 7: Serve hot with coconut chutney or sambar. My granny prefers to have it with rasam; and my husband has it with idly podi and curds.

Fenugreek Rice

Fenugreek is cherished as one of the power houses in Ayurvedha and is very cooling to the body. I always  struggle to find recipes to add some fenugreek and I would say fenugreek-rice is came as a wonderful recipe. So this is nice for people who do not like fenugreek and of course, for others it is a treat. My aunt is so fond of this that she already publicized the recipe in her entire circle all by word of mouth.

Serves: 2

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Ingredients:

1.       Steamed rice – 2 cups

2.       Fenugreek – 2 tbsp

3.       Coconut – 2” piece

4.       Green chilies – 2

5.       Salt to taste

6.       Oil – 2 tbsp

7.       Mustard seeds – 1 tsp

8.       Turmeric powder – 1 pinch

9.       Urad dal – 1 tbsp

10.   Curry leaves – 1 sprig

11.   Asafoetida -1 pinch

                  12.   Dry chili – 1

Method:

Step 1: There are 3 ways you can prepare the fenugreek; 1. Soak them overnight, 2. Sprout them after soaking, 3. Directly use cooked fenugreek. The prepared fenugreek would be about ¼ cup.

Step 2: Char the coconut piece and green chilies and grinder them together in a mixer jar.

Step 3:  Heat oil in a non-stick pan, splutter mustard seeds, sprinkle asafoetida & turmeric, add urad dal, thrown in curry leaves and chili and add the fenugreek. Add some salt and sauté until it is done.

Step 4: Add the ground coconut mix and saute for a minute.

Step 5: Add the steamed rice along with required salt and mix gently to smear the entire rice with with masala.

Step 6: Adjust salt and serve with curds or papad. 

Palak Paneer

Culinary versatility of spinach is leveraged in different parts of the world for preparing several dishes from salads, soups, starters, subjis, rice and even juice. Palak paneer is a delectable dish that goes very well with rotis that originated from Punjab. Tofu can be replaced for paneer for dairy allergic people or those who'd like to include soy protein.

Ingredients:

1.       Tomato – 2

2.       Green chili – 2

3.       Ginger – 1 “

4.       Spinach – 1 bunch

5.       Paneer – 200gm  cubed

6.       Cumin seeds – 1 tsp

7.       Chili powder – 1 tsp

8.       Garam masala – 1 tsp

9.       Salt as per taste

10.   Oil – 2 tbsp

Method:

Step 1: Clean and blanch the spinach in some water. Let it cool for some time.

Step 2: Grind the spinach, tomatoes, chilis and ginger finely in a mixer.

Step 3: In a non-stick pan heat the oil and shallow fry the paneer cubes. Drain and keep them aside.

Step 4: In the same oil, splutter some cumin seeds and sauté the puree in it. Add chili powder, garam masala and adjust salt.

Step 5: Mix the shallow fried paneer in the gravy and serve hot with rotis.