Curd Rice / Yogurt Rice / Thayir Sadham

Curd rice or thayir sadham in tamil is a versatile dish.Nobody can say no to this rice.Today I day 6 of blogging marathon .Under the theme "Occasions" I am going to post curd rice for "Baby shower " or "Seemandham" occasion. In Tamil Nadu, baby shower is a very important function,where the pregnant lady is blessed by elder women for her safe delivery. On this occasion, food items,which pleases her ,tongue is served.The rice varieties are Sambar rice,Tamarind rice,lemon rice,curd rice,coconut rice,mango rice, and the list goes on and on.When curd riceis served with mangoes and potato fry, I can live with the platter forever.

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Ingredients:
1.Cooked rice                                -              1 cup
2.Curd                                            -              1/4 cup
3.Milk                                            -               1/2cup
4.Salt                                              -                as required
5.Cilantro                                        -               for garnishing
6.Shredded carrot                            -               for garnishing

For tempering:
1.Oil                                                 -             1/2tsp
2.Mustard seeds                               -              1/4 tsp
3.Urad dal                                        -               1/4 tsp
4.Green chillies                                -               1 (chopped)
5.Ginger                                            -               1 tsp chopped
6.curry leaves                                        -           1 spring
7.Roasted cashews                              -                1 tsp(chopped)

 

 Method:
* Take a pan,add oil,temper with mustard seeds,urad dal,curry leaves. When the mustard seed are spluttered well,add the chopped ginger and green chillies. Now dump in the roasted cashews to the seasoning.
* While cooking the rice,make sure we add half cup water more than the usual ratio. Take a mixing bowl,add the cooked rice. Take a ladle and mash the rice ,till the rice is broken well. Now add beaten curd,salt to the rice. Mix well with the rice. Now add the seasoning to the rice and mix well.
* Boil the milk for aleast 3 to 4 minutes. Now directly add it to the rice and mix well. The reason,we use more milk and less curd ,is that the curd rice will not become tight after some time. One more reason is, it will not become sour over the period. My mom used to send us,curd rice in this way.So when we open our lunch boxes,then the rice will be in correct consistency.
* Some also add butter before mixing the curd to the rice.This will give a creay texture to the rice.At last garnish with cilantro and carrot.Serve with roasted potatoes and mango pieces.This was my lunch today.

Microwave 1 Minute Cookie / A quick and easy method with stepwise pictures / Blogging marathon # 27

 Cookies are kids favourite.My son loves them a lot.So whenever we have some kids party,this cookie can be made in no time.This is not time consuming also.So for the fifth day of blogging marathon,I chose this recipe ,which can be made for occasion like "Kitty Party".

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Ingredients:
1.All purpose flour             -                1/4 cup
2.Butter                               -                1 tbsp.
3.Sugar                                -                2 tbsp.
4.Egg yolk                           -                 1
5.Salt                                    -                 a pinch
6.Vanilla essence                 -                  few drops
7.Chocolate chips                 -                 2 tbsp.

 

 

Method:

* Sift flour,salt and keep it side.Mix them well,as shown in picture.

 

 

* Take a mixing bowl,add butter and sugar.Cream them well.Now add egg yolk to the mixture and  beat it.At last vanilla essence.

* Now slowly mix the dry ingredients with the wet ingredients.It will form into a smooth dough.Now add the chocolate chips and mix it together.

* Pat into cookies .As shown in picture.

* Place in two ramekins and bake for 40 to 60 seconds in microwave each ramekin.

It was quick and easy cookie.

Dum aloo - A Kashmiri Dish -With stepwise pictures - Blogging marathon #27

On the fourth day of our blogging marathon, under the theme "Occasions" ,I am going to give the recipe of  most famous Kashmiri dish "Dum aloo". This dish plays a vital role in Kashmiri marriages. The name derives from, aloo or potatoes are cooked as a whole in the sauce and kept in dum .Though I was browsing through several recipes, Kitchen Secrets's recipe was quite impressive. So I adapted from hers.But while frying the onion puree ,care should be taken ,if it is not fried properly, then it may taste bitter. So I added honey.Adjust the amount of spices and honey according to your taste. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27

 

Ingredients:

1.Baby potatoes               -           10

2.Onion                            -            1 (big)

3.Toamtoes                      -             1 1/2 (big)
3.1.Ginger paste               -            1/2 tsp

4.Kashmiri red chilli powder-         1 tsp.

4.a.Curry powder              -              1 tbsp

5.Coriander powdr           -              1/2 tbsp.

6.Roasted Cumin powdr  -              1 tsp

7.Green chillies                -              2

8.Yogurt                           -              1 cup

9.Cilantro                          -              for garnishing

10.Salt                               -              to taste

11.Oil                                 -             4 tbsp.

12.Cinnamon sticks            -             1 inch

13.Bay leaf                          -             1

14.Cloves                             -             4 

15.Honey                            -               1 tbsp

 

Method:

* Wash the baby potatoes ,add a pinch of turmeric pwdr and pressure cook for 1 whistle.When the pressure is completely released,remove them from water immediately,if not the potatoes will absorb water and become soggy.Peel the skin off  and slit the baby potatoes .This makes the potatoes absorb the sauce.We can also pierce them with fork,but slitting works well.Mean while ,chop the onion and make puree.Similarly with tomatoes.

  

 

* Take a wide pan,add little oil and fry the potatoes partially.That is the potatoes should turn golden brown in all sides.Traditionally,potatoes are deep fried in oil, but I would like to partially fry it.You can think me as health freek, yes I am :) Once the potatoes are fried,keep them aside.

 

* In the same pan,add oil, splutter with bay leaf,cinnamon sticks and cloves. When they are fried, and leaves out fragrance,now dump in the onion paste and fry it.The onion paste should fry well and become light brown. If not the curry will have bitter taste .Add the ginger paste and sauté till it looses the raw smell.Now add the masala powders.Sprinkle some salt and sauté the onion along with the onion paste.Onion should leave out oil.

 

 

* Now add the tomatoe puree and mix with the onion. Saute well and add the beaten yogurt .While adding the yogurt ,make sure the flame is very low, if not the yogurt will separate its fat.Once the sauce becomes thick,add the fried potatoes along with green chillies. Cover the sauce and cook it in low flame ,till the gravy leaves out oil. Now add honey to the gravy.Adjust salt to taste.The potatoes should absorb the sauce, while cooking .During this process, tightly cover the pan. The gravy should cook in dum for atleast 10 minutes in low flame.. 

  

 

Kezhvaragu Puttu / Ragi flour puttu - Made in rice cooker - Blogging Marathon # 27

   Today is the third day of blogging marathon .Under the theme "Occasions", today I am going to post a healthy snack "Ragi puttu ".This is an important dish, which is served at a particular occasion. It is called "Manjal neerattu Vizha " or a function ,which is celebrated to girls who attains puberty.T his is very important function for Tamilians. In older days, this function is celebrated to inform to the relatives, that the girl is ready for marriage. But this custom is not celebrated very grandly now a days. The reason why ragi puttu is prepared at this occasion, is the girl should have nutritious food .So she is served with ragi puttu, ulundhu kali  along with normal food. So introduce these kind of healthy snacks for kids and avoid fatty items. My mom used to give these kind of  healthy snacks ,when we come home after school.My mom used to prepare this in idli cooker.But I came to know ,the idea of steaming puttu in rice cooker came after Saras made rice puttu in the rice cooker.

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Ingredients:
1.Ragi flour                    -              1 cup
2.Water                           -              2 to 3 tbsp.
3.Salt                               -              1/4 tsp
4.Sugar                            -              2 tbsp.
5.Grated coconut             -              1/4 cup
6.Crushed cardamom       -              a pinch

Method:
* Take a muslin cloth or dhoti piece ,wash it well .Take the container of the rice cooker and add 2 cups of water to it. Take the vegetable steamer ,place the wet dhoti over it like in the picture.

 

* Take the ragi flour and spread it on the wet cloth as in picture.Spread it evenly .We are going to steam the raw ragi flour.The reason for this is, when we cook the  raw flour, then the puttu will not have lumps.So this step is important .

* Cover the flour well,so that the flour is covered fully. There should not be any gap. Close the rice cooker .Press the steam button and steam it.

                                                    
                      * Steam the flour for 5 minutes .My rice cooker has steam setting for 5 minutes. But if you have some other rice cooker,just check the clock for steaming.

 

 

* When the flour is steamed,transfer it to another bowl.Take a cup,add 3 tbsp. of water and salt together.Now slowly add the water drop by drop. Mix the flour well,so that it does not have any lump.

* After adding water,we can check the consistency of the flour ,by taking it in hand.When we press it ,it should form shape as it is shown in picture.

 

* Now when we press it ,the flour should crumble again ,without any lumps.This is the right consistency.Now our flour is ready to get steamed .Steam the flour for 10 minutes ,by placing it on the muslin cloth again.

*

* After 10 minutes,the puttu is ready.If we are going to steam the puttu in idli maker, then add water to the container ,take the idli plate and place the dhoti ,which contains ragi flour,on it. Then steam for 10 minutes.Mix it with a spoon

 

* Take the puttu in a wide plate,add melted ghee.

 

* Add enough coconut flakes to the puttu and mix it with the ghee.Add sugar and cardamom pwdr, according to our taste.

 

* Serve it hot with banana or kadalai curry.

Kids will surely enjoy these healthy treats.My mom used to feed these and now we are feeding it to our kids.Hope this culture continuous throught our generation.

 

Poori - Puffed Indian flat bread / Blogging marathon # 27

Today is the second day of blogging marathon.Today I am going to post poori,which is served as a breakfast  during "ear boring ceremonies ".Poori is a versatile dish,where it is served for the guests in so many occasions .When we went to India for ear boring ceremony for Rohith, I remember,that we served these pooris for our guests,along with pongal,idli,samar,chutney. Not only that,when we have special guest at home,immediately this dish shows its face :).I have given the tricks for getting puffed up pooris.
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Ingredients:

1.Wheat flour  - 2 cups

2.Salt        -   1/2 tsp

3.Water - as required

 

Method
* Take a mixing bowl,add flour and salt.Mix it well.Now slowly add water ,to form a stiff yet soft dough.The dough should be non sticky.Because we are not going to dust the dough with flour.Let it rest for atleast 20 minutes.Cover the dough using a clear wrap.
* Divide the dough into equal sized balls.The dough should be divided into small balls.Meanwhile,heat a pan of oil.The oil should be really hot to make the pooris puff.

 

* Roll the dough into medium thicknessed pooris. It should not be thin,then the pooris will not puff up,during frying.Roll the pooris in batches.Fry the first batch,then roll the second batch and fry them.Always cover the pooris,before frying them.As  there are chances for the dough to dry.

* Now slowly slip the pooris in hot oil,one by one.Using a ladle,press the centre of the poori.This will help the poori to puff up.Flip over the poori and fry till it turns golden brown.Drain the excess oil ,by placing them on hand towel.
* Serve with potato curry.

 







 

Punjabi Samosa -Stepwise pictures - Blogging marathon # 27

     Today is day 1 of blogging marathon.And I am going to post dishes made for several occasions for the next 8 days.The occasions can be ,wedding,birthday,kitty party or anything.Today I am posting Punjabi samosa recipe. Samosas are prepared for any party .Birthday parties will not complete without these cuties.Though I have tried several recipes for these samosas,  Chef Harpal Singh's recipe was very apt for the filling. This post is dedicated to my friend Pooja,who is in India.The reason for my samosa preparation is she. She prepared and gave me a very tasty tamarind - Dates chutney along with these cute plates to convery her love to me, when she started to India for good.So prepared these samosas and displayed with the tamarind chutney on her lovely plates.

 

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Ingredients :
For the outer cover:
1.All purpose flour          -         2 1/2 cup
2.Ajwain  (omam)           -          1/2 tsp
3. water                            -          as required
4.Oil                                 -           4 tbsp. or ghee
5.Salt                                -           1/4 tsp



For the filling:
1.Boiled potatoes             -            4 (medium)
1.a. Onion                         -             1/2 (optional )
2.Grated ginger                -             1 tsp
3.Cumin seeds                  -             1/2 tsp
4.Turmeric powder           -              1/4 tsp
5.Curry powder                 -               1 tsp
6.Garam masala pwdr       -              1/2 tsp
7.Chaat masala                  -             1/2 tsp
8.Coriander seeds              -              1 tsp
9.Salt                                 -              to taste
10.Oil                                 -             2 tbsp.
11.Cilantro                         -             for garnishing
12.Peas                               -             1/2 cup
13.Fried cashews                -             1 tbsp

Method:
 Preparing the dough:
* Take a mixing bowl,add flour salt and ajwain seeds.Mix it well.Add oil to the flour and crumble the dough.Slowly add luke warm water to the flour and form a medium textured dough,that is,it should be non sticky yet firm dough. .It should not be too firm or too soft dough. If it is too firm ,then the samosas will become hard.If it so soft,then the samosa may get torned and sticky while rolling the dough.Let the dough rest for atleast 20 minutes .Cover the dough with a damp cloth.

Preparing the filling:
* While the dough is resting, prepare the filling.Take a pan,add oil splutter with cumin seeds ,now add the chopped ginger and stir it.(If you want to add chopped onion,then you can add them now)
Give it a toss and add turmeric  pwdr ,curry powder,garam masala pwdr ,chaat masala pwdr and toss it.Now add the boiled and mashed potatoes,peas into the pan.

* When the raw smell of the masala ,gets vanishes,add salt to the potatoes.Simultanouesly,take another pan,dry roast the coriander seeds ,till golden brown.Crush them and add it directly to the
potato mixture. We can also add some roasted cashews to the micture .Mix it well.This step is very much essential in getting restaurant style samosa filling.
Rest the filling,till it is cooled off.

Assembling the samosa:
* Take the dough and divide into equal sized balls.They should be like big lemon sized dough.Because ,we are going to make two samosa out of one single dough. Divide the filling with respective to the number of samosas ,we are going to make.


* Take a rolling pin,roll the dough into oblong shaped rotis.The thickness should be tmedium ,approximately 1/2 inch.Divide the roti into two .equal sized triangles.Wet the the triangle with water in all the sides .

Take a spoon full of filling and place it in the middle. Start from the wide side of the samosa,fold towards inside.Take the other end and press it against the first one.

* Now,we would have got a cone .Slightly,press the filling inside the cone.Now our cone is stuffed with the filling very well.Fold the back of the samosa as shown in the picture.This acts like a back bone to the samosa and makes it sit ,without falling.

Now seal the edges ,by pressing them.Trim the unwanted edges of the samosa,using a sharp knife.Adjust the shape of the samosa.Make these samosa ready and cover them with a damp cloth,if not the samosas will become hard and dry.

* Heat oil in a wide pan.Let the oil be medium hot.We can check the consistency,by dropping a pinch of dough into the dough.It should wait for a second and should come up ,with sizzling sound.This is the right consistency.Now drop the samosas in batches and fry them slowly for atleast 6 to 7 minutes

 

or until the samosas are golden brown.Don't fry the samosas in hot oil,then the samosas will get cooked just outside and the inner side will be still un cooked.Drain the excess oil,by placing the samosas in paper towels.Serve them with green chutney,tamarind chutney or ketch up.The recipe for tamarind chutney is here. The alteration ,we can do here is,just add some chopped dates and cook the sauce .The recipe for green chutney is here 
 

 

Brocolli Stir Fry

          Brocolli has so many health benefits.It is rich in iron.I have never tried brocolli before. When my friend Geetha and I were speaking on the phone day,she was telling about this simple stir fry .Wanted to try brocolli stir fry.So bought these florets from Walmart.It tasted just like cauli flower.The garlic pods enhance the flavor of brocolli.From then on,started to try brocolli.

 

Ingredients:

Ingredients:

1.Brocolli florets           -            1 cup

2. Red Chillies               -              4 to 5

3.Garlic pods                  -           3 to 4

4.Mustard seeds             -            1/4 tsp

5.Urad dal                      -                1/4 tsp

6.Curry leaves                -           a spring

7.Salt to taste

8.Olive oil                      -               a tbsp.

 

Method:

* Wash and cut the broccoli into florets.

* Crush garlic pods and keep it aside.

* Take a pan,add oil ,temper with mustard seeds,urad dal and curry leaves.

* Now add crushed garlic pods and red chillies.

* Now add washed brocolli  florets .

* Saute the florets in medium flame ,till they reduce in volume.It should be cooked fully.

* Sprinkle salt to the florets and turn it off.

* I prefer not to add water to brocolli. But if you want,go ahead and sprinkle some water.