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Cooking 063

Poori’s are wholesome whole wheat bread, that is an absolute favorite for both children and adults. In south india, its customary to serve poori (puri) with madras masal, which is a potato based side to go with them. However in North India, Poori’s are served with chole or channa- a garbanzo bean side dish. Both of them taste very good. Though, I personally like the potato masal very much, I make masal and chole together to break the monotony and to make the dish a bit more interesting and grand. My daughter loves the poori’s. She simply enjoys it with sugar and ghee.

Poori’s 

Cooking 062 

Ingredients:

  • Whole wheat flour (atta)- 2 cups ( will  get about 15 poori’s).
  • Salt- a pinch.
  • Water-just enough to knead the dough.
  • Oil- 1/2 tsp- to knead.
  • Oil- for deep-frying.

Method:

  1. Mix wheat flour, salt, water and knead them into a dough.
  2. Add 1/2 tsp oil, so the dough doesn’t stick to your hands.
  3. let the dough sit for 1 hour.
  4. Make the dough into lemon sized small balls.
  5. Flatten them with a rolling-pin and table.
  6. Dab the rounds with atta(whole wheat flour), while pressing, so the rounds are not sticking to the rolling table.
  7. Gently slide the rounds in hot oil and deep fry them in medium heat.
  8. When one side gets cooked, topple it to the other side and gently give it a press to get fluffy poori’s.
  9. Absord excess oil with a  paper towel.
  10. Serve hot with madras-potato masal or chole.

Tip: Add water little by little while kneading, so you dont make the dough loose.

Potato(Aalo) Masal     Cooking 064

Ingredients:

  • Potatoes-3 big.
  • Onions- 1 big.
  • Green chillies-2.
  • Oil- 2 tsp.
  • Mustard seeds- 1/2 tsp.
  • Urad dhal- 1/2 tsp.
  • Channa dhal-1/2 tsp.
  • Tomato-1 (optional).
  • Peas- 1/4 cup-(optional).
  • Turmeric- 1/2 tsp.
  • Salt-to taste.
  • Curry leaves- an arc.
  • Gram flour- 2 tsp.

Method:

  1. Pressure cook potatoes, peel the skin and smash them.
  2. Chop onions and tomatoes(optional).
  3. Slit green chilies.
  4. Heat oil in a pan and add mustard seeds. Once it splatters, add urad dhal, channa dhal, curry leaves, green chillies, Chopped onions and saute them.
  5. At this point tomatoes and peas can be added optionally and allow it to cook for few minutes.
  6. Add salt, turmeric and mashed potatoes.
  7. Add gram flour to 1/2 cup of water and add it to the pan.
  8. Simmer for 5-10 minutes and turn the heat off.
  9. Serve with hot poori’s.

Chole:

Ingredients:

  • White Garbanzo beans-1 tin cooked.
  • Oil- 2 tsp.
  • Cumin seeds(jeera)- 1/2 tsp.
  • Ginger garlic paste- 1 tsp.
  • Onion paste-  from 1 big red onion.
  • Tomato puree- from 2 tomatoes.
  • Salt-to taste.
  • Chole or Channa masala- 1 tsp.
  • Dhania powder- 1/2 tsp.
  • Curd-2 tsp (optional).
  • Coriander leaves and onion rings for garnish.
  • Red chilly powder-1/4 tsp.

Method:

  1. Soak the Garbanzo for 8-10 hours and pressure cook till one whistle or use the ready made, pre-cooked tinned Garbanzos-but wash them well before use.
  2. Heat oil in a pan and add jeera, ginger garlic paste, onion paste and saute.
  3. Add tomato puree, salt, chole masala, red chilly powder, dhania powder and cook till oil separates.
  4. Add 2 tsp of curd at last and mix well.
  5. Garnish with cilantro.

 Note:

Another interesting variation in North india is “Chole Batura”. Batura is a large poori, which is also served with chole. But the preparation method is different.

Sending this to Cooking for kids-Wheat hosted by sireesha at http://kidzdelight.blogspot.com/2009/10/announcing-cooking-for-kids-event-wheat.html, authored by Sharmi of neivedhyam at  http://www.neivedyam.com/2008/12/announcing-cooking-for-kids-event.html

On Going Event Cooking For Kids - Wheat

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Steaming hot Pumpkin Gothsu

Steaming hot Pumpkin Gothsu

Gothsu is an ideal side dish for Venn Pongal. “Pongal -Gothsu” is my family’s most favorite dish. During Autumn we get tons of pumpkins here in Boston. Boston is famous for its “Pumpkin Fest”. Every year thousands of people gather in Boston City Hall plaza for pumpkin carving and lighting event. It’s one of a kind experience to see 1000’s of pumpkins glow in the dark. So, I try to use a lot of pumpkin in my cooking around that time of the year. When my husband brings home a pumpkin from the grocers, it goes without saying, he wants me to do Gothsu.

Boston's Pumpkin Fest

Boston's Pumpkin Fest

Ingredients:                                                              Gothsu making

  • Pumpkin’s diced -11/2 cup.
  • Big onion chopped-1 cup.
  • Tomato chopped-1.
  • Green chilly-3.
  • Curry leaves-few.
  • Oil- 2 tsp.
  • Mustard seeds-1/2 tsp.
  • Urad dhal-1tsp.
  • Channa dhal-1tsp.
  • Salt-to taste.
  • Turmeric-1tsp.
  • Sambar powder-11/2 tsp.
  • Jaggery-a bit.
  • Roasted channa dhal powder-2tsp.
  • Tamarind-1/4 tsp.

Method:

Take oil in a kadai—– add mustard seeds,urad dhal, channa dhal—— green chilly,curry leaves—- saute chopped onions—— add pumpkin—— add tomatoes——— add water to required consistency— salt,turmeric, sambar powder——-t amarind extract——- let it cook for sometime—— finally add  jaggery and roasted channa dhal powder to thicken—— Enjoy!

Note:

The other popular vegetables used for Gothsu are Bringal and Capsicum.

I will be posting Sambhar powder’s recipe in my blog soon.

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 Avial

 

Avial is a traditional dish of Kerala. It is a very tasty and healthy dish, as it contains lots of vegetables. My mother used to cook this a lot. Whenever she does avial, she would also make plain thur dhaal, so we can have parupu saadham with a drop of ghee with avial side. And she would make the avial little dilute, so we can have avial mixed with rice-with lemon pickle as side.

Avial veggies Vegetables Used: Clockwise

Carrots, beans,potatoes,White pumpkin,Raw bananas,Avaraikai-broad beans,chakottai-jackfruit seeds,Chowchow-chayote,Drumsticks.

Other vegetables that may be used in avial preparations:

Raw mango pieces,Orange pumpkin,Cluster beans-kothavaranga, suran-senaikizhangu or  malabar Yam.

 Ingredients:

  • Vegetables peeled and chopped lengthwise into 1 1/2 inch pieces-3/4th cup in each variety.
  • Coconut oil-3tbl sps.
  • Curry leaves-1string.
  • Fresh thick Curd-1/2 cup.
  • Salt to taste.
  • A pinch of turmeric.(optional).

Grind to a paste

  • Grated fresh coconut-1 cup.
  • Cumin seeds-11/2 tsp.(optional).
  • green chillies-6 or depending on your spice level.
  • Raw rice- 1tsp-soaked in water-for better consistency.(optional).

Preparation:

  1. Keep a wide pan with a little water in heat.
  2. I would start by putting drumsticks first, allow it to cook for 3 or 4 min, followed by carrots, broad beans, beans etc. I would add soft vegetables like potato in the last-so all the vegetables are evenly cooked.
  3. Mix the ground paste to whipped curds, with a pinch of turmeric and salt and add it when the vegetables, when theyare about to be done.
  4. Reduce the flame and stir the gravy occasionally, so the curds don’t disintegrate
  5. Garnish with curry leaves just before removing it from heat.
  6. Pour warm coconut oil over and avial and cover it, so the aroma doesn’t escape.

Note: Avial  is a customary side  dish for Malabar adai. Can be done with 4 or 5 vegetables also.

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