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Sweet Pidi Kozhukattai/Vella Pidi Kozhukattai

Sweet Pidi Kozhukattai/Vella Pidi Kozhukattai

                                                                          I already posted the salt version of the pidi kozhukattai. There are not many recipes on the web or books for the sweet pidi kozhukattai or vella pidi kozhukattai but my mother used to make both varieties whenever she makes this kozhukattai.
.Though my mother used to make both sweet and salt kozhukattais I am more fond of the salty version.Salt kozhukattais goes well with some tomato chutney or any other chutneys.The sweet version does not even need an accompaniment.It is real treat to people who like jaggery taste

You will Need

• One cup of Raw rice broken
• One cup of Powdered Jaggery
• Three cups Water
• Few Cardamoms
• One tbs Scraped Coconut

How to

• Dissove the powdred jaggery in hot water completely and strain for impurities.

• Heat this jaggery water in a wide pan and add crushed cardamom and scraped coconut and allow it to boil.

• When it boils slowly add the raw rice broken' s and keep stirring continuously to avoid any lumps.

• When it becomes thick mass cover with a lid and cook for five minutes.

• Allow it to cool down(you can spread it on a plate and cool it or wait till it cools down)and then apply little oil in your hands,take a small portion and roll it in to a cylindrical dumpling.

• Steam it in a steamer or idli cooker for five to seven (5-7)minutes.Repeat the same till the mixture gets done.

 Notes

• Dissolve the jaggery in hot water and filter it for impurities.
• Do not increase the  quantity of jaggery because if the jaggery syrup becomes thick then the rice broken' s will not get cooked.
• You can use silvered coconut instead of scrapings.
• Cook 90% in the stove itself so that you need not steam for long.

Ammini Kozhukattai/Steamed Rice Dumplings

Ammini Kozhukattai/Steamed Rice Dumplings

Ammini Kozhukattai's or Mini(mani)Kozhukattai's are usually made of leftover outer dough of the Kozhukattais we make during festivals.This is the  tastiest of the kozhukattais (according to me)so I would be waiting for my grandmom and aunts finish making the other kozhukattais.so if there is any leftover I would get to taste this.

I made this today with rice flour just to snack.There are lots of recipes for this and my version is as follows.

It is a very healthy snack for kids and old people because it is steamed.

You will Need

• One cup of Rice flour
• Two cups of water
• One tsp of Gingelly oil
• Salt to taste
• Half a tsp Chilli powder

To Season

• One tbs Gingelly Oil
• One tsp Mustard seeds
• One tsp Urad dal
• Few Red chillies
• Few Curry Leaves
• One tbs Scraped Coconut
• A generous pinch of Asafoetida

How To
1.Seive the rice flour.

2.Boil water with salt and gingelly oil.Add the seived flour slowly and keep stirring.

3.Switch off the stove and stir the flour until thick mass with a wooden laddle.

4.Add chilli powder and mix well and keep it closed to cool for ten minutes.

5.Apply oil in your palm take a small portion of the dough and make a small round.

6.Repeat for the rest of the flour.

7.Place all of them in a steamer and steam for 12 minutes.(oversteaming will make them rubbery)

8.Heat oil in a pan crackle mustard seeds and add rest of the things given under column "season" except the coconut and saute for a minute.

9.Sprinkle coconut and it is ready.serve warm.

Poori Recipe

Poori Recipe

Poori is a very common deep fried Indian bread.This recipe would help people who are starting to cook.Super cooks pls excuse me.It is very similar to roti except that it is deep fried and smaller in size.It is definutely part of any Indian dinner menu.

You will Need

• Two cups of wheat flour
• One tsp of Rawa or sooji
• Salt to taste
• Water to knead
• Oil to fry and Knead

How to
1.Knead the wheat flour into a thick dough with salt and water and rawa(rawa or sooji helps the poori to remain fluffy for a longer time).Apply oil in your hands to smoothen the kneading.

2.Roll it out into a big roti and cut it out into small circles if you want a perfect circle otherwise take a small ball of the  dough and roll it into a small circle.

3.Heat oil in a deep pan and fry the pooris till golden brown.Let the oil be hot for a crispy and golden colour poori.If the oil becomes very hot adjust the stove accordingly to maintain the temperature.

 4.Serve hot with channa masala,potato masala or any other north indian gravy.

Notes

• You can boil a potato and mash it up along with the dough if you want really soft pooris.
• Do not use wheat flour for dusting like you do for the roti use little bit of oil to roll it out. Otherwise the wheat flour will get burnt and settle down in the oil.

VEGETABLE NOODLES

Vegetable Noodles

Vegetable Noodles

• Noodles                              1Pkt
• Onion                                  2
• Tomatoes                            2
• Carrot                                 1
• Capsicum                            1
• Peas(shelled)                       half cup  
• corn kennels                        half cup 

• Pepper powder
• Salt

• Soya sauce
• chilli sauce

Method

1. Slice the vegetables as shown in the picture.
2. Boil the noodles with peas,corn and strain it and add little oil so that it does not stick together.
3. Saute the vegetables in a kadai starting with onion,tomato and finally the capsicum
4. Add salt and pepper powder and then the cooked noodles and mix gently.
5. Add the chilli sauce and soya sauce and serve hot with tomato ketch up.

vegetable kurma

Mixed Vegetable kurma is the most popular side dish for chapatis and parotas in south India.Brinji(soth Indian version of pulao) and kurma was very popular one.Even before we were exposed so much north indian food at home and restaurants kurma was a staple one.Even now in a lot of resaurants it is served with rotis,pooris and parotas.

Now a days we have it with idiappam and appams.Mine is a mild one.We have it with Idiappam mostly and sometimes we do have it with pooris and chapatis.My mother used to make a diluted version is this and we used to have it with rice.Especially when my dad was not in town she used to make a single dish and we used enjoy it with rice and ghee.

Ingredients

• One Potato
• Two Onions           
• One Tomato            
• One Carrot               
• Six Beans                                       
• Eight Peas    Pods                                    
• Five florets of Cauliflower                               
• Salt  To taste
• 1/2tsp of Turmeric powder                    
• 1tsp of Chilli powder                           
• 1 tsp of Garam masala powder             
• 2 tbs of Coriander leaves                     

To grind

• 1 Tbs of Coconut scrapings            
• 1 Green chillie                     
• 3 pods of Garlic                               
• one inch piece Ginger                              
• 4 Cashewnuts(optional)       
• 1tbs of saunf   or Fennel seeds                          
• !tbs of khus khus or Poppy seeds
• 2tsp of Pottu kadalai(roasted channa dal)

To season

• Two Cloves                            
• TwoCardamom                      
• A Small piece Cinnamon stick               

Method


1.Dice all the vegetables and boil all of them except onion and tomato.

2.Heat oil in a pan and add the clove,cardamom and cinnamon stick, and the onions and fry till transculent.  

3.Grind all the things mentioned above into a smooth paste.

4.Add the  tomatoes,salt,turmeric powder and chilli powder in the pan and fry.

5.Add the ground paste and add the vegetables and some water and boil for few minutes.

6.Add garam masala powder and half spoon of sugar(optional) and garnish with coriander leaves and serve with chapathi,parota and rotis.

khaman dhokla – microwave recipe

by dassana

in Gujarati Recipes

khaman dhokla is a savory steamed cake made from gram flour or chana dal (skinned spilt bengal gram). khaman dhokla are soft, porous, mildly tangy-sweet and a great snack anytime of the day.
gujarati food as well as snacks are mine and hubby’s favorite. thankfully one cuisine is in common between us. otherwise it always a trouble for me what to cook. north indian or south indian recipes. eventually i end up cooking north indian food and the hubby wins.
khaman dhokla is one snack where i have had a couple of disasters. i had almost given up making dhokla when i saw it again on anamika’s blog and the khaman in her pics looked so soft and fluffy….. her simple khaman dhokla recipe inspired me to make dhokla again. i also liked this recipe as it vegan and no curd is used to make the dhokla.

khaman dhokla are a great gluten free option as well. these are really light and healthy. khaman dhokla serve well with some mint or coriander chutney or even raw papaya chutney. i have made moong dal dhokla too which is a completely vegan recipe.

i have made khaman dhokla many times now from her recipe and it has never failed me.
also, i have made these dhokla both with the steaming method and microwave method. the pics here are of both the steamed & microwave versions and taken on separate ocassions.

in the step by step below, i present the microwave method to make khaman dhokla.
in the recipe details, i have mentioned both ways of making the khaman dhokla.
when i am short of time, i make the microwave dhokla. it is super easy and quick. in 5-6 minutes the dhokla is ready and you just have to do the tempering.

since curd is not added to this recipe, the sourness in the batter comes from adding lemon juice. so don’t skip adding lemon juice to the batter. the recipe is also a request from one of my readers.

step by step method for making khaman dhokla:

1: mix all the ingredients for the batter except fruit salt.

2: now add fruit salt and gently mix the batter. the batter will instantly rise as you can see below. you have to be quick but don’t over mix.

3: add the batter in a greased microwave safe bowl.

4: cover with its lid.

5: microwave on high for 2.5 to 3 minutes. insert a toothpick to check for doneness. if the toothpick comes with the batter, than you have to microwave for some seconds or a minute. again don’t over do the microwave cooking as the dhokla might become hard and dense. when warm or cooled unmould the dhokla on a plate.

6: heat oil. first add mustard seeds and let them pop up. the mustard seeds should pop. this is important. then add cumin and fry them. later add the other tempering ingredients except water and fry for a minute. finally add water and let it come to a boil.

7: pour this tempering immediately over the khaman dhokla all around.

8: since we have added water to the tempering the dhokla absorbs the water-oil tempering and this makes it more soft. garnish with coriander leaves. slice and serve the khaman dhokla with some chutney or you can just have them plain.

 khaman dhokla – microwave recipe details below:

khaman dhokla – microwave & vegan recipe

 

Save Print

Prep time

4 mins

Cook time

6 mins

Total time

10 mins

 

khaman dhokla – a steamed, spiced, savory gram flour cake.

Author: dassana

Recipe type: snacks, breakfast

Cuisine: indian

Serves: 4

Ingredients

for the dhokla batter

• 2 cups chickpea flour/besan
• ½ tsp turmeric powder
• ¼ tsp asafoetida/hing
• 1 or 1.5 tsp ginger-green chili paste
• 1 tsp lemon juice
• 1 tsp salt
• 1 or 11/4 cup water
• 1 tsp fruit salt/eno

for the tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds (optional)
• 1 or 2 tsp sugar
• 1 tsp lemon juice
• ½ cup water
• 1 sprig curry leaves
• ½ tbsp sesame seeds

for garnish:

• ¼ cup chopped coriander leaves
• ¼ cup freshly grated coconut (optional)

Instructions

making the batter:

1. grease a microwave safe bowl or pan with oil
2. in a bowl or pan mix all the ingredients well except the fruit salt.
3. add the fruit salt and gently mix it in the batter.
4. the batter will rise.
5. be quick and add the batter to the greased microwave safe bowl or pan.
6. cover and microwave the batter for 2 to 3 minutes on high.
7. check the doneness by inserting a toothpick in the dhokla.
8. if not done, then microwave again for some seconds or minutes.
9. remove the dhokla from the pan once warm or cooled.

preparing the tempering:

1. heat oil.
2. add mustard seeds and let these pop.
3. once they pop up, add the cumin seeds.
4. fry for a minute.
5. then add the rest of the ingredients for tempering except water.
6. fry everything for a minute.
7. add the water and once it comes to boil, immediately pour it over the steamed dhokla.
8. garnish with coriander leaves or grated coconut.
9. slice the dhokla and serve with green chutney.

to steam the dhokla in a pan:

1. grease a small pan with oil.
2. take a large pan or pot in which the smaller pan can fit.
3. add water in the larger pan and bring it to boil.
4. prepare the batter as given above and add it to the greased small pan.
5. keep it in the large pan containing boiling water.
6. cover the large pan with a lid.
7. steam for 10-12 minutes till the dhokla is done.