Beetroot Jam

We always choose to buy processed jams for their texture and shelf life. Beetroot jam is something i would persuade you to make at home for three reasons; you'll hardly find beet root jams in stores, they are natural as in no preservatives or pectin or artificial colors, above all it is damn simple. This is the recipe with minimum number of ingredients at least as far as I know so far. 

Ingredients:

1.       Beetroot – 2 large

2.       Sugar – ½ cup

3.       Lemon - 1

Method:

·         Peel and chop the beetroots into cubes; pressure cook or steam cook them until soft say for 3 whistles.

·         After it gets to room temperature, puree them in a mixer jar very finely.

·         In a non-stick pan, pour the puree and mix the sugar and stir it on medium heat.

·         Stir it occasionally in low heat or stir continuously in medium-high heat; this would take at least 15 minutes.

·         When the jam starts to leave the sides of the pan switch of the stove and squeeze juice of a lemon. Stir well and let it cool.

·         Store in an airtight container to use for longer time.

Samba Wheat Halwa

I won't call this an extraordinary dessert but it definitely caters another interesting and healthy number to sweet-toothed persons like my husband. The suitability of samba wheat for halwa is ironical, it is stiff and chewy even after cooking while we are used to eating gooey halwas; the beauty is, because of these very tendencies they absorb less ghee and sugar and still keep the halwa sweet .

Ingredients:

1.       Samba rava – 1 cup

2.       Milk – 1 cup

3.       Sugar – ¼ cup

4.       Cardamom powder – ½ tsp

5.       Almonds – 2 tbsp chopped

6.       Raisins – 2 tbsp

7.       Ghee – 2 tbsp

Method:

Step 1: Roast the samba wheat rava in a non-stick pan with a spoon of ghee until the aroma starts coming out.

Step 2: Add milk and cover and cook until the rava is cooked by stirring occasionally.

Step 3: Add sugar, cardamom powder and stir until the mass leaves the sides of the pan

Step 4: Garnish with chopped almonds, raisins and serve hot drizzling another spoon of ghee.

Corn Chowder

I got to know of corn chowder after randomly hitting some blog on web and this recipe is a hybridization of the various source recipes. Both I and my husband love this soupy dish for dinner if we are not extra hungry to eat solids; it is wholesome with nutrients though you can accompany it with salads for filling.

Ingredients:

1.       Fresh maize – 1

2.       Onion – 1 extra finely chopped

3.       Coriander stems chopped finely – 2 tbsp

4.       Milk – 2 cups

5.       Salt to taste

6.       Oil 1 tbsp

Method:

Step 1: Peel the maize and separate the corn kernels by cutting vertically as in the picture. Save 2 tbsp for adding texture to the chowder and grind the rest of the kernels in a mixer.

Step 2: Heat oil and sauté the chopped onions until translucent; add milk and let it come to boil. Put in the maize stalk and a bay leaf; this is the notch flavour of corn chowder.

Step 3: Discard the bay leaf and maize stalk. Add corn paste and corn kernels and simmer the stove for 15 minutes.

Step 4: Now throw in coriander stem and serve piping hot. This is a wholesome, exotic and simple dish.

Urad Chutney

My amma calls this 'Thalichu kottina thovaiyal', an olden chutney that serves a typical side dish for idly/ dosa. This usually pops up when you don't know what to make for dinner or for a quick breakfast, provided there is idly batter lying in the refrigerator. This comprises very basic ingredients and can be prepared in less than 5 minutes.

Ingredients:

1. Urad dal - 2 tbsp
2. Tamarind - marble sized soaked in water
3. Salt - 1 tsp
4. Dry red chilies - 3
5. Asafoetida - 1 pinch
6. Jaggery - 1/2 tsp grated
7. Oil - 1 tbsp
8. Mustard seeds - 1/2 tbsp
9. Curry leaves - 1 sprig

Method:

Step 1: Roast the urad dal with 3 drops of oil in a tadka pan or any pan till golden brown and let it cool.
Step 2: Roast the dry chilies in the same pan and let it cool.
Step 3: Now grind coarsely the urad dal along with tamarind, salt, chilies and jaggery using some water to get chutney consistency.
Step 4: In the same pan heat the rest of the oil, splutter mustard seeds, sprinkle asafoetida, add curry leaves and pour over the chutney.
Step 5: Adjust salt and serve with idly or dosa.

Tips: It tastes better if consumed within a couple of hours as the urad dal will lose its crisp in time. However, it can be refrigerated and used for 2 days.

Pani Poori

One can even claim pani poori to be the king of chaats as they are both, the mostly preferred chaat and the most people's prefered chaat. It is known by various names across India such as gol gappas or gupchup or puchka. I don't think there are people in India who are non-addictive to gol gappas. One of my friends used to say that she wishes to get married to a panipuriwala so that she gets panipuri fed anytime she wants to. Most of the hygiene observers and calories calculators consider panipuri an exception for its exceptional experience. Kids to old age people cheer up on the explosion of spices inside the mouth after gulping those small crisp, spice filled puris.

Ingredients:

1.       Small puris – 1 pack

2.       Fine sev for garnishing

For pani:

a.       Water – 1 litre

b.      Black salt – 1 tsp

c.       Chat masala – 1 tsp

d.      Pani poori masala – 2 tbsp

e.      Dry mango powder – 1 tsp

f.        Corriander – 1 fistful

g.       Mint leaves – few

h.      Green chilies – 3

i.         Lemon - 1

For masala:

1.       Boiled potatoes – 3

2.       Sprouted moong dal, blanched – 1 cup

3.       Onion - 2 chopped

4.       Coriander leaves – 1 tbsp chopped

5.       Red chili powder – ½ tsp

6.       Chaat masala – 1tsp

Method:

Step 1: For pani, grind the greenchilies, mint leaves, coriander leaves and juice of a lemon in a mixer and dissolve it in 1 lt of water along with other dry ingredients. Either chill this or add ice cubes.

Step 2: For masala, mash the potatoes, add onion, moong sprouts, coriander leaves, chaat masala, and chili powder and mix them well.

Step 3: Now for dressing the little puris, break open the softer side of the puri, stuff a little masala in it and garnish with fine sev. Repeat for all the puris.

Step 4: While serving, dip the dressed puris inside the pani and eat whole. Believe me, nothing on earth is so heavenly.

Stir Fried Pasta

My husband wanted to have pizza yesterday for dinner but for some reasons we couldn't go out... we had to eat food that I prepared. So pitying him I made this stir fried pasta. It turned out decently good J And he has no other option anyway…

Ingredients:

                  1.      Pasta – 2 cups (I used penne)

2.      Capsicum – 3 (medium)

3.      Onion – 2 (medium)

4.      Garlic – 5 cloves

5.      Red chili flakes – 1 tsp

6.      Olives -10

7.      Cheese – 2 cubes

8.      Italian spice – 2 tsp (if you have)

9.      Crushed pepper – ½ tsp

10.  Salt to taste

11. Olive oil – 2 tbsp

Method:

Step 1: Cook the pasta according to the instruction on the pack with slightly more salt than usual because we are not going to coat them with any sauce as such. Then drain the pasta completely and toss by drizzling some oil to avoid sticking of pasta to each other. Keep this aside.

Step 2: Chop capsicum and onion in to thick slices to match the length of penne, cut the garlic finely and make wedges of olives.

Step 3: Take olive oil in a pan and add garlic, chili flakes and crushed Italian seasoning when the oil is still cool. Let the oil and spices get heated up together , this flavors the oil and also does not brown the spices.

Step 4: Now add onions and toss in high flame, add in capsicum, olives, crushed pepper and toss for 1 minute.

Step 5: Put the cooked pasta in and grate cheese cubes over it. With soft hand, mix with a wooden ladle to combine all ingredients without breaking pasta. Switch of the stove within 30 seconds to retain crunch in the veggies.

Step 6: Serve it hot or warm with few garlic breads.

                                

Banana Marble Cake

I wanted to try this banana marble cake that I hit on some blog and I liked it mainly because I don't have to do anything above it to make it look good. I was drawn by the marble design on its surface and the simplicity of the recipe itself. My neighbor complemented me for the cake and is looking forward to the blog :)

Ingredients: 

1. Maida - 1 cup Powdered Sugar - 1/2 cup
2. Baking powder - 1 tsp
3. Salt - 1 pinch
4. Coco powder - 1 tbsp
5. Butter/ oil - 1/4 cup
6. Banana pulp - 1 cup

                                

Method:

     Step 1: Sift maida and baking powder; add banana pulp, sugar, salt, oil and mix well

     Step 2: Take half the batter in a separate cup and mix coco powder

     Step 3: Preheat the oven; grease and dust the cake pan

    

                            

                               

Step 4: Now pour both the batters alternately and finally with a skewer or knife circle in the batter to get the marble design pattern
Step 5: Bake it in oven or pressure cooker for 20 minutes. Check with a toothpick before turning off heat.
Step 6: Cool it a bit before cutting and serving.

Drumstick Thokku

Day before my maid had got some drumsticks from her backyard. I kind of felt nostalgic. Kundan hates drumstick; we at home love drumstick and I'm missing it so much now, especially murungaikai sambar. It seems one of our ancestors used to say that the taste of drumstick is in its skin and the taste of brinjal is in its 'kaambu' (The green part that clutches the vegetable); of course not literally, it means we ought to consume those usually ignored parts of vegetables as well. Being from a village, I like to chew the drumstick skin like we eat sugarcane;I know it is boorish for people who want to seem sophisticated. But I would suggest, don't abandon the vegetable itself for its tough skin; drumsticks are real tasty and very healthy too. My amma makes thokku out of drumsticks and they are so so yummy and versatile; you can have it with steamed rice, curd rice, idly, dosa, parathas or any dish that goes well with spicy accompaniment. 

Ingredients:

1. Drumstick - 5
2. Gingelly oil - 5 tbsp
3. Mustard seeds - 1 tsp
4. Asafoetida - 1 pinch
5. Turmeric powder - 1/4 tsp
6. Chili powder - 1 tbsp
7. Salt - 1/2 tbsp
8. Tamarind pulp - 1 tbsp (You can also soak tamarind, extract pulp and use; this would be dilute and you would require to add 4-5 tbsp)
9. Jaggery - 1 tsp

 Method:

1. After trimming the edges, chop the drumsticks to 3" long pieces and blanch them for 3 whistles or until soft.Let it cool.
2. Now split each piece by light press, ideally it has three faces and so you'll see three strips with flesh when you split a piece. Scoop the pulp cleanly with a spoon. 
3. Now in a pan, heat gingelly oil, splutter mustard seeds, sprinkle asafoetida and add drumstick pulp. 
4. Add turmeric, salt, red chili powder and keep stiring for 3 minutes. Now stir in tamarind pulp, jaggery and mix. Check and adjust spices.
5. Simmer and occasionally stir until all moisture is evaporated. Turn off stove, let it cool completely and then store in airtight containers.

Note: Though it seems like pickle, it would contain residual moisture as it is blanched; so if you want to use for more than 3-4 days, refrigerate it in airtight containers. Try using them within 15-20 days; unlike pickles thokkus lose flavour and taste on ageing.

Ragada Patties

Today I tried Ragda Patties which is one of the Mumbai chaat delights. I took just an hour to cook these from scratch. Believe me it is so easy, yummy and more importantly healthy snack and sometimes you can even replace this for dinner.

There are four components of this chaat that have to be prepared separately and  you can dress them up in a minute later on. Some ready ingredients are used to platter it.

Ingredients:

For Patties:

1. Potatoes - 2 big

2. Chilly powder - 1 tsp

3. Mint Leaves - 10

4. Salt - 3/4 tsp

5. Corn flour -1 tbsp

6. Oil - 4 tbsp

For Ragda:

7. Yellow peas - 1 cup soaked and  blanched

8. Cumin Seeds - 1/4 tsp

9. Turmeric - 1 pinch

10. Chilly powder - 1 tsp

11. Garam masala  - 1 tsp

12. Corriander leaves - 2 tbsp finely chopped

13. Onion - 3 tbsp finely chopped

For green chutney:

14. Corriander - 1 fistful 

15. Mint - 1 fistful 

16.Green Chilly - 2

17. Salt -1 tsp

For brown chutney:

18. Tamarind - gooseberry size (or 2 tbsp of tamarind pulp)

19. Jaggery - 1 tbsp grated

20. Salt - 1 pinch

For plating:

21. Onion - 4 tbsp finely chopped

22. Corriander - 2 tbsp finely chopped

23. Mixture - 4 tbsp (You ca use fine sev as well)

24. Chat masala -1 tbsp

Method:

Step 1: Wash, blanch and peel potatoes; mash them, add salt, chilli powder, mint and mix well. Now roll them into lemon sized balls

Step 2: In a pan add 3 tbsp of oil and shallow fry the flattened potato balls by flipping on both sides. Keep these aside

Step 3: Now for ragda in the same pan that you fried patties, roast cumin seeds, fry onion, add blanched peas and 2 cups of water

Step 4: When it comes to a boil, add salt, turmeric powder, chilli powder, garam masala and cover with lid for 5 min

 Step 5: Now open the lid sprinkle corriander and ragda is ready for serving. Keep it simmer until serving to keep it hot and adjust water for consistency

Step 6: For green chutney, add all given ingredients in a mixer and it is ready for serving

Step 7: Soak and extract tamarind pulp (if you've pulp directly use it), dissolve jaggery to it and boil it for 2 min with a pinch of salt. Let it cool and brown chutney is ready as well

Step 8: Now is the most exiting part and that is plating it. Take a couple of ragdas in a serving plate and pour some ragda over it. Dress with a tbsp of chopped onion, drop both the chutneys across the dressing, shower some crispy mixture over that and then finally baptize it with chat masala and chopped corriander

There you have piping hot and yummy chaat @home with no worries about hygiene.

 

 

Kozhukattai/Modak

Today is the first Vinayagachathurthi that we got to celebrate in the new home. Though we don't have a strict tradition brought down by either families we just thought of making it in a free-style way. I just tried few Kozhukattais,Sundal and made a simple pooja to call it a day.

However, preparing KK (Kozhukattai's) was a very new experience for me filled with venturous feeling, excitement, nervousness a bit (you would know why when you do it alone the first time), lot tired due to fasting, angry on myself because i took a overload and very amusing to play with those small shapes like we used to feel messing with those clumps of clay when young.

I tried some 4 types of KK. Pidi KK being the easiest and personally i felt the tastiest as well and seems like lord Ganesh too is reportedly fond of this ;)

Recipe for Pidi Kozhukattai:

Ingredients:

Rice flour - 1 cup

Jaggery - 1 cup (depending on your taste and the sweetness of jaggery can add more or less)

Water - 2 cups

Coconut - 1 tbsp finely chopped

White sesame seeds - 1 tsp dry roasted

Cardamom powder - 1 pinch

Salt - half a pinch (Optional)

Ghee - 2 tbsp

Method:

Step1: Mix jaggery in the 2 cups of water and bring it to heat until jagerry disolves completely. Filter to get rid of debris any and then bring to boil again with salt if you are adding and 1 tbsp of ghee

Step 2: Add the rice flour slowly to boiling jaggery water and stir rapidly to avoid lumps. 

Step3: Add other ingredients and stir until it rolls up in a roti dough consistency

Step 4: Let it cool a bit and then roll them into desired shapes. However, Pidi KK as its name suggests is typically made by pressing inside a palm in oblong shape with finger impressions.

Step 5: Steam these KKs for 5-10 min and relish them.

Other than this pidi KK, KKs I know are prepared in three phases: the outer cover, puran or the stuffing and the art of stuffing & shaping to steam them finally. For each of these three phases, there are varieties of methods and styles that people follow and I have shared those that I followed.

Recipe for Kozhukattai Outer Cover:

Ingredients:

1. Raw rice - 2 cups

2. Oil - 4 tbsp

3. Salt - 1tsp

4. Water - 5 cups

Method:

Step 1: Wash and Soak the rice, say for some 3 hours

Step 2: Drain the water thoroughly; measure 5 cups water in a jug and use only that from now on for the recipe

Step 3: In a mixer grind the rice to very smooth paste using some of the water from jug and make it to pour-able consistency

Step 4: Bring the remaining water in the jug to boil with salt and a couple of spoons of oil in it

Step 5: In the boiling water add the batter and stir continuously to avoid lumps.

Step 6: Add rest of the oil and stir till dough like consistency is obtained. This dough can be used to make covers for the puran KKs.

Step 7: Now roll small balls of these by greasing your palms with oil and place it in between plastic sheets and roll with rolling pin or press with a plate on it to get round thin sheets.

Step 8: Place the puran portion (couple of recipes discussed below) in middle of this sheet and mould into desired shapes. Garlic pod shape, spherical shape, D- shape and oblong shapes are very commonly adapted shapes for KK. You get molds of different shapes called 'Choppu' in the market, though hand moulding is an interesting art people prefer.

I had prepared one sweet puran with coconut and one savory puran with urad dal which I've discussed here.

Recipe for Coconut Puran:

Ingredients:

1. Coconut - 1 cup grated

2. Jaggery - 1 cup grated

3. Cardamom Powder -1tsp

4. Rice flour - 1-2 tbsp (If required)

5. Ghee - 1 tbsp

Method:

Step 1: Grate the jaggery and heat it in a pan with few drops of water until it completely dissolves and comes to boil

Step 2: Stir in the grated coconut and cardamom powder

Step 3: See if it thicken doesn't seem to thicken in next 5 minutes, sprinkle some rice flour over it and stir until it becomes a loose solid.

Step 4: Turn off the gas and let it cool a bit

Step 5: When it is warm, grease your palms and roll small portion of it into gooseberry sized puran balls.

Step 6: I made tower shaped KKs with cocconut puran

I tried the savoury type KK with Urad dal; this is not very spicy, but is salty and flavorsome. They are good to munch in between your very sweet versions of KKs with some balancing act of healthy steamed dal as well. It can be relished as a snack off the festival as well.

Recipe for Urad dal puran:

Ingredients:

Urad dal - 1/2 cup

Green chillies - 2

Salt - 1 tsp

Oil - 1 tbsp

Mustard seeds - 1/4 tsp

Asafoetida - 1 pinch

Curry leaves - 1 sprig

Mint leaves - To garnish

Method:

Step 1: Wash and soak urad dal for 1 hour

Step 2: Drain the water completely and pulse in a mixer jar along with chopped chilies and salt until you get a course and moist powder.

Step 3: Roll them into balls and steam them for 5-10 minutes

Step 4: Once cooled, crush the balls to get a course powder (Like that of paneer bhurji or idli upma)

Step 5: Heat oil in a pan, splutter mustard seeds, sprinkle asafoetida, throw in curry leaves and finally add urad bhurji and toss a bit. 

Step 6: Turn off the stove; when it is a little warm, roll into small puran balls (in case it is dry it could crumble and not form balls; it is still ok to use the mix for puran as they still taste the same)

Step 7: I made spherical savory KK's this time.

And this one is an interesting version of KK called mani KK/ pearl KK/ ammini KK and so on. This is prepared by rolling the white dough into tiny balls, steaming them and then tossing them with the crushed savory puran; you can add a pinch of pepper powder to enhance the spice level. Again, these tiny balls can be spiced in varities of ways like we season pasta.

Russian Salad

Sometimes we would like to have a non-boring and filling salad. Russian salad would be one of the most appropriate items in this category. It is creamy and very delectable and yet simple to make. I had made this with things that I had at home but there are other ways to make it which you can find on web.

Ingredients:

1.      Carrot – 1

2.      Apple – 1

3.      Capsicum – 1 cup

4.      Crushed white pepper – ¼ tsp

5.      Salt – 1 pinch

6.      Mayonnaise – 1 tbsp

7.      Fresh Cream – 2 tbsp (can be replaced with yoghurt or sour cream as you like it)

8.      Sugar – ½ tsp

9.      Lemon juice – 1 tsp

10.   Herb for garnishing (Mint, Coriander, Basil or so)

Method:

Step 1: Make juliennes out of carrot and apple. Mix apple, carrot and cabbage in a bowl and coat with lemon juice to avoid oxidation. Refrigerate salad for sometime.

Step 2: In a small cup take mayonnaise, fresh cream, salt, sugar, pepper and beat until smooth; add few drops    of milk if the paste is too hard and make the dressing to ketchup like consistency

Step 3: Before serving, pour the dressing over the salad and toss them to coat evenly. Garnish with herb of your choice and serve chilled.

Carrot Rice

I remember those school days when my mom used to try all possible ways to make me eat vegetables because I was choosy with vegetables. I couldn't eat carrot in any form other than raita but that can’t be packed for lunch. So she tried this carrot rice which became favorite dish for me and my friends.

  

Ingredients:

1.        Steamed rice – 2 cups

2.        Carrot grated – 1 cup

3.        Green chillies – 2

4.        Mustard seeds – ¼ tsp

5.        Cumin seeds – ¼ tsp

6.        Urad dal – 1 tbsp

7.        Bengal gram – 1 tbsp

8.        Curry leaves – 1 sprig

9.        Onion – ½ cup finely chopped

10.    Ginger garlic paste – ½ tsp

11.    Turmeric powder – ¼ tsp

12.    Garam masala – 1 tsp

13.    Chili powder - 1/2 tsp

14.    Coriander – 2 tbsp finely chopped

15.    Salt as per taste

16.    Oil – 2 tbsp

Method:

Step 1: Heat oil in a pan, splutter mustard seeds, cumin seeds, add Bengal gram and urad dal, put chopped green chilies, throw in curry leaves and sauté onion in it, and then add ginger garlic paste and turmeric powder

Step 2:  Mix grated carrot, sprinkle salt and garam masala, and cover the lid to cook for 2 minutes by simmering the heat

Step 3: Open the lid, sprinkle chopped coriander and steamed rice and mix thoroughly with light hand to avoid breaking the rice. Adjust salt if required

Step 4: This can be served warm without any side dish or chilled plain curd to complement it