Tuesday, January 4, 2011

Chow Chow (Chayote Squash) Koottu

A long time back, I had told a friend of mine how to make this koottu and the very next day he said he made it and liked it too. He asked me to post the recipe for the same so that he can refer to it whenever he wants to make it again. Since I was randomized a lot due to other things going on in my life last year, I had completely forgotten about it until last night when I saw this sitting in my drafts. Here you go Karthik, have at it! This post will also mark my return to blogging this year like I had promised in my previous post :-).

Ingredients (2 - 3 servings):

Chayote squash - 2 peeled and chopped
Sambar powder - 1 to 2 tablespoons (adjust this to suit your taste)
Channa dhal - 1/2 cup (using a measuring cup) fried in a drop of oil until it turns light golden brown in color

To grind in to a paste:

Grated/powdered coconut - 3 to 4 tablespoons
Rice flour - 1.5 to 2 tablespoons

For seasoning:

Cooking oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Urad dhal - 1 tablespoon
Asafoetida - a couple of pinches
Fresh curry leaves - a few

Procedure:

1. Grind coconut and rice flour into a fine paste and set aside.
2. In a deep vessel, cook the chopped chayote squash along with sambar powder and the fried channa dhal until the chayote squash turns soft such that it can be mashed with your fingers.
3. In a pan, heat some cooking oil, pop mustard seeds, add urad dhal and asafoetida and fry until the urad dhal turns light golden brown in color. Add the curry leaves now and transfer the contents to step 2.
4. Add the paste from step 1 to step 2 and some salt, mix thoroughly, bring it to a boil and turn off the stove.

This will go well with vaththa kuzhambu, sambar, podi rice or tomato rasam.

Monday, January 3, 2011

Happy New Year!

The past year has been a very eventful one for me - sister's wedding, new job, shifted base from one coast of the US to another (and still settling in) etc. - due to which I've not been able to keep up with blogging since February last year. I hope this year will be as much fun, happening and challenging. I plan on resuming blogging as well this year :-). Although I didn't post much last year, I've enjoyed many of your mouth-watering dishes that have helped grow my recipe diary by a considerable amount. I thank all my blogger friends for their wonderful friendship, awesome recipes and passion for cooking. I wish you all a very happy, prosperous, lovely, eventful and delicious 2011!

Wednesday, February 17, 2010

North Indian Kichchadi - My Way

It was one of those "I don't want to cook; don't want to do any extensive cutting work; don't want to eat out (it had just stopped snowing, the roads were bad and snow ploughs just came out) either, but want a healthy, tasty and comforting home-cooked meal for dinner" days. And yes, agreed! I have way too many conditions, yet I managed to indulge in a very delicious and wholesome meal :-). Here goes my version of North Indian kichchadi...

Ingredients (2 - 3 servings):

Uncooked rice - 1 cup (using a measuring cup)
Masoor dhal - 1/4 cup (using a measuring cup)
Toor dhal - 1/4 cup (using a measuring cup)
Turmeric powder - a couple of pinches
Salt to taste

For seasoning:

Cooking oil - 2 to 3 tablespoons
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida - a couple of pinches
Green chillies - 3 to 4 finely chopped (adjust this to suit your taste)
Freshly grated ginger - 1 tablespoon
Garlic - a couple of cloves finely chopped
Fresh cilanto - a few strands finely chopped

Procedure:

1. Pressure cook rice, masoor dhal, toor dhal and turmeric powder with about 5 - 6 cups (using a measuring cup) of water until the rice and dhals get absolutely soft and easy to mash. Add salt and mash them with the back of a ladle once they are done.
2. In a pan, heat some cooking oil, pop mustard seeds, add asafoetida, cumin seeds, green chillies, grated ginger and garlic, mix everything well for a few seconds and transfer the contents to the pressure cooked rice and dhal from step 1 and mix well once again.
3. Garnish with chopped cilantro and enjoy with a side of plain yogurt.

Nothing could have beat this comforting meal that day!

Tuesday, January 12, 2010

Kaththirikkaai (Eggplant) Rasavaangi

Hope everyone had a wonderful holiday season and once again, wish you all a very happy new year! I had a great, relaxing holiday season myself and tried quite a few new recipes from many of your blogs (which will be featured in the upcoming posts :-)). It feels good to get back to the business though, after all the eating that I have done in the past few weeks. I haven't been able to keep up with your blog updates lately, but definitely hope to get there slowly. Let me start the first post for this year with one of my Mom's recipes that tried over the holidays.

Ingredients (3 - 4 servings):

Eggplant - 1 lb cut in to bite sized pieces
Toor dhal (optional, but I add it to make it more nutritional) - 1/4 cup cooked
Tamarind soaked in warm water - 1/2 inch ball
(If using paste, about 1/4 teaspoon of it)
Turmeric powder - a couple of pinches
Curry leaves - a few
Salt to taste

To fry in a drop of oil separately and grind into a coarse paste:

Grated/powdered coconut - 3 to 4 full teaspoons
Coriander seeds - 2 teaspoons
Dried red chillies - 4 to 5
Channa dhal - 3 teaspoons

For seasoning:

Coconut oil (a must) - 2 teaspoons
Mustard seeds - 1/2 teaspoon
Urad dhal - 1/2 teaspoon
Asafoetida - a couple of pinches

Procedure:

1. Extract the thick pulp of soaked tamarind and set aside.
2. Fry the ingredients to fry in oil, one after the other, grind them into a coarse paste and set aside.
3. Pressure cook toor dhal with turmeric powder until done and set aside.
4. Boil eggplants in water and turmeric powder until they are mostly cooked but not completely cooked.
5. Add the tamarind paste/pulp to step 4, mix it in and wait until the eggplant gets cooked thoroughly.
6. Add the ground paste, cooked toor dhal and salt to step 5, bring it to a boil and turn off the stove.
7. In a small pan, heat some coconut oil, pop mustard seeds, add the urad dhal and asafoetida and fry until the urad dhal turns light golden brown in color. Transfer the contents of the pan to step 6.
8. Garnish with curry leaves.

Note:
My Mom says that eggplant does not cook if the tamarind is added at the beginning of step 4.


Enjoy with piping hot steamed rice topped with a teaspoon of ghee or with sambar/rasam.

Friday, December 25, 2009

Happy Holidays!

It has been a great pleasure knowing all of you, interacting with you and enjoying your delicious recipes. I hope to see more and more of your holiday recipes come through this holiday season. Here is wishing you all a merry Christmas and a very happy, prosperous, fun and love-filled New Year!

Friday, December 11, 2009

Thayir (Yogurt) Bread

As soon as I spotted this recipe at Madhuri's blog, my dinner was decided instantly that day. On my way from work, I grabbed a freshly baked loaf of garlic and herbs bread and had a hearty meal. In addition to being very different from the traditional bread combos this was super easy to make. I also realized that this could be a very quick starter recipe when you are in rush to cook for a potluck party or something. I made it the traditional South Indian thayir vadai way without adding any chat seasonings (only because I ran out of them).

Ingredients (3 - 4 servings):

Fresh bread loaf - 1/2 if big or 1 if small (you can use any variety that you prefer)
Plain yogurt - 4 to 5 cups (using a measuring cup) whisked evenly with about a cup (using a measuring cup) of water
Salt to taste

To grind into a paste:

Grated/powdered coconut - about 2 cups (using a measuring cup)
Green chillies - 5 to 6 (vary this to suit your taste)

For seasoning:

Cooking oil - 2 teaspoons
Mustard seeds - 1/2 teaspoon
Asafoetida - a couple of pinches

Procedure:

1. Cut the bread loaf into 1 inch squares (you can trim the edges if you want to, but I didn't) and set aside.
2. Heat some oil in a small pan, pop mustard seeds, add asafoetida and transfer the contents to the whisked yogurt and mix well.
3. Mix the ground paste of coconut and green chillies with the whisked yogurt thoroughly along with some salt.
4. Pour 1/3rd of the yogurt mixture on to a flat and wide container and carefully arrange the cut bread squares from step 1.
5. Pour the remaining yogurt mixture on the bread covering every little exposed surface of the bread and garnish with freshly chopped cilantro.

Note:
Like Madhuri's says, you can add all the chat seasonings to it and garnish with grated carrots as well and that will be a nice twist from this preparation :-).

I couldn't wait to have it, so I had to eat it the instant I made it ;-), but you can serve it chilled. I thoroughly enjoyed every bit of it & even made this at a friend's place the week after.

Monday, November 30, 2009

Egg Dosa

I came across egg dosa for the first time in Rohini's blog. Since I'm an ardent egg fan, I tried it the same day and just loved it :-). The dosas came out to be very soft.

Ingredients (makes 3 - 4 dosas):

Eggs - 2
Dosa batter - 2 cups (using a measuring cup)
Oil for making dosas
Salt to taste

Procedure:

1. Beat the eggs thoroughly in a bowl, mix in the dosa batter and adjust salt.
2. Make dosas the usual way and enjoy!

I had some left over potato masala and treated myself to awesome egg masala dosas :-).

If you are looking for a slight variation in dosas and if you are an egg lover, I strongly recommend this.