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Nov 15, 2014

Indian Style Slaw

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Indian Style Slaw


Makes 6 cups

Ingredients

Green cabbage -                                            ½ pound
 Shredded Red cabbage                                  Handful (optional)
 Fresh Serrano chilies                                      3 no.
Capsicum                                                        ¼  (cut into strips)
Shredded Carrot                                              1/4 cup
Dry roasted peanuts /Almond Slices                ¼ cup
 Unsweetened Coconut   shreds/Dry coconut     ¼ cups
Chopped fresh cilantro                                     ¼ cup
Sea Salt                                                           1 ½ tsp.
Lime juice                                                        1 Tbsp.
For Seasonings
Olive oil                                                          2  tbsp.
Mustard seeds                                                1 Tsp.
Turmeric powder                                            ¼ tsp.


Method:
  • Cut the cabbage half in half lengthwise and slice both halves into shreds, as thin as you can. Keep aside.
  • Slice the Bell pepper, lengthwise and then cut them into thin slices. Cut the chilies into half moon slices.
  • Take a big mixing bowl; add both cabbage shreds , chilies, and bell pepper in it.
  • Grind the peanuts coarsely in a coffee grinder.
  • Add the coconut, cilantro,salt and lime juice into the cabbage mixture.
  • Sprinkle the ground peanuts over  the cabbage mixture.
  • Take the oil in a small skillet over medium high heat. Once the oil appears to shimmers, add the mustard   and wait for popping , switch off the stove and sprinkle the turmeric powder.
  • Pour the seasonings over the cabbge , using tongs  helps, combing the slaw  and ensure every shred of cabbage is evenly coated and well mixed.
  • Serve the slaw either at room temperature or chilled. 

Note:
Peanut allergy suffers , you can use other nuts as an alternative to the peanuts.



Indian
Style Slaw

Nov 7, 2014

414: Kadappa

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Kadappa

This is a special dish around Kumbakonam/Tanjore areas. Potatoes cooked in fennel and coconut gravy. A perfect side dish for idly / Dosa and Idiyappam.


Ingredients

Boiled Big Potatoes                    3 Nos. (Peeled and Crumbled)
Moong dhal                                 ¼ cup
Chopped Green Chilies               2 no.
Chopped Curry leaves               2 Strings
Grated Ginger                           1 Tbsp.
Lemon Juice                              1 Tbsp.
Coriander leaves                       For Garnishing

For Grinding
 Grated Coconut                      1/2 cup
Fried Gram/Pottukadalai        3 Tbsp.
Green chilies                           2 no.            
Fennel seeds                           1 Tbsp.
Poppy seeds                             1 tsp.

For Tadka
 Oil                                           1 Tbsp.
Mustard seeds                        1/4 Tsp.
Bay Leaves                              2 No.
Cinnamon stick                        1 no.
Cloves                                     2 no.
Turmeric powder                   ¼ Tsp.

Preparation

  • Boil potato and crumble them well.
  • Cook moong dal in a pressure cooker and mash it well. Keep aside.
  • Grind all the ingredients mentioned under "to grind" with little water into a smooth coconut paste. Keep it aside
  • Heat oil in a kadai, add all tadka items, fry for a minute, add chopped green chilies, grated ginger and curry leaves. Sauté them for a minute.
  • Now add the grounded paste and mix well and sauté them until the raw smell goes off, around 5 minutes. Reduce the stove heat.
  • Then add the cooked potatoes and dhal and add some water to dilute it and allow simmering for 5 to 7 minutes boil together.
  • When the vegetables are cooked soft, add potato pieces and ground masala.
  • Mix well and allow to simmer until all blend together and come to required consistency.
  • Transfer to the serving bowl and garnish it with coriander leaves and squeeze the lemon juice over it.
Kadappa


Nov 1, 2014

413: Palada Pradhaman/Milk Ada Pradhaman

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Palada pradhaman is very popular dessert in Kerala .It is made on occasions like Vishu, Onam & marriage feasts.  This a rich and delicious dessert and it is a fitting finale to the sadhya(feast), leaving your guest with unforgettable memories of the delicious Onam sadhya.

Ingredients:
Instant ada                              1 cup
Whole milk                              2 ½  cups
Evaporated milk                       1 tin
Water                                      1 cup  
Sugar                                      1 ½ cup
Green Cardmons                       6no. (crushed)
Saffron                                     a pinch
 Ghee                                       2 tbsp.
Cashews & almonds                   a handful

Method:
                           
  • Soak the adas in water for 30 minutes  Wash & drain in cold water 2-3 times until water is clean.
  • Place a heavy bottom vessel and add in one cup of water and allow it to boil. Add ada into it. When its almost cooked drain the water and keep aside.
  • Pour the milk , evaporated milk and saffron into the thick bottom non stick vessel, heat it.when it boils, add the sugar and continue boiling until it thickens.
  • When it is well reduced or thickened, add the cooked ada pieces into it.  Cook it in very low flame.
  • Finally add the crushed cardamom powder to  the milk  and  mix well. switch off the flame.
  • Blend the well boiled milk and the ada together and remove from the flame only when it reaches the consistency that makes it ready to serve
  •  Heat ghee and roast the cashew nuts and raisins and garnish on top.

Note:
You can make ada at home. Here is the recipe.

For making fresh ada:

Unnakkal ari (Raw rice)  - 1 cup.  Sugar   - 3 tsp. Coconut  - 1 tbsp.

  • Wash the unakkalari well and either powder it or grind it.
  • To this, add the sugar and the coconut oil, and mix it till it is slightly thinner than dosa batter consistency, but thick enough to be spread on a leaf. 
  • Tear the banana leaf into five portions, remove the fibre, and spread the batter on each leaf by hand. Flatten and smoothen it out.
  • Place a vessel of water on the flame, and when it boils well, add the flattened ada into it.
  • When the ada is cooked well, switch off the flame.
  • Drain the water and when it cools, gently separate each ada from the leaf.
  • Cut the ada into very small pieces.
  • Now ada is ready for Pradhaman. 


Note: see my other  Ada Pradhaman recipe

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