Apr 7, 2014

Pea Malai Kofta

Malai Kofta is  a classic dish of Moghul origin. The pea balls are  fried and then added to the special creamy sauce/curry and served along with rice and rotis/Naans (Indian flat bread).  I have used the Paniyaram pan /skillet here to make the pea balls. This helps to cuts down on the calories.  You need a very little oil to fry the pea balls.


Ingredients

For Kofta
Green peas                           3 cups
Gram flour                            2 tbsp.

Finely chopped green chilies    3 no.
Chopped coriander leaves       2 tbsp.
Cumin seeds                         1 tsp.
Finely chopped ginger             1 tbsp.
Salt                                    to taste
Bread crumbs                       ¼ cup
Oil                                      for fry
For Gravy
Organic Tomato puree         ½ cup
Finely chopped tomato         ½ cup
Water                                1 cup
Ginger Paste                       1 tbsp.
Cumin                               1/3 tsp.
Coriander powder                1 ½ tsp.
Turmeric powder                ½ tsp.
Red chili powder                  1 tsp.
Cloves                              2 no.
Salt                                   to taste.
Oil/ Ghee                           1 tsp.

For Decoration
Cream                                1 tbsp.                    


Method:
  • Boil the green peas in salted water till tender. Cool and mash.
  • Add cumin seeds, chopped green chilies, ginger, coriander leaves and little salt.
  • Take  the gram flour in a heavy pan over the fire. Stir till it turns brownish.
  • Add the pea paste. Mix it well till it becomes smooth. Divide into 10- 15  equal pieces. Roll it in breadcrumbs.
  • Heat the Paniyaram pan and add little oil in all the groves. When it is medium hot, add the pea balls in the groves.
  • Within a minute turn it on all the sides and make sure it browns evenly (This cooks very fast so be careful). Keep aside.
For the Gravy
  • Heat the oil and splutter the cumin seeds, and the ginger paste and fry for a minute.
  • Add all the powdered spices , cloves, tomatoes, tomato puree  and salt.
  • Stir it until leaves the oil. Add water and cook it in low flame.
  • Put the gravy in a dish and add the Kofta to it.
  • Decorate with cream and serve hot with rotis, Biryani , Pulao
  Note: See my other Malai Kofta Recipe



Apr 5, 2014

Avakkai Pickle/ Andhra Style Spicy Mango Hot






Mango is the most important fruit of India and is known as “King of fruits”. India occupies top position among mango growing countries of the world and produces 40.48% of the total world mango production.Mango is grown almost in all the states of India.  See more details on http://agriexchange.apeda.gov.in/Market%20Profile/one/MANGO.aspx

Preparing pickles seasonally is wise on two counts: Economy & Taste.
A traditional method of making mango pickle, which can be preserved for a longer period. This will go well with rice, especially curd rice.

Pickling Basics
  • Wash, clean and dry the bottles or jars (in advance at least 24 hours)
  • Avoid use of wet hands or spoons, while transferring pickles into small containers, as moisture leads to fungal growth.
  • Always use clean dry spoons for taking out pickles from the jar.
  • Wipe bottles from the inside with a cloth dipped in hot salted oil preferably before storing pickles to keep the pickle fungus free.

Ingredients:

Medium size Raw Mangoes        13 No (matured, soar and even sized mangoes)
Mustard powder                        350 gms
Colorful Red chili powder           350gms
 Rock Salt                                 325 gms

Asafetida powder                       ½ tsp.
Fenugreek seeds                       50gms
Husked Gingely Oil                    2 cups


Method:

  • Generally oil is used without heating. Some prefer to heat and use,. Allow the heated oil to cool completely before using.
  • Wash the mango thoroughly and clean with dry cloth .
  • Cut the mangoes into 1 inch pieces and dry it out for a day. ( It will helps the pickle last longer).
  • Sun dry the all other ingredients.
  • Cut them into pieces of 1 ½ inch . Ensure that all pieces have shell attached to them. Otherwise the pieces become soft too fast.
  • Mix the mustard seed powder, red chili powder, salt and fenugreek seeds and asafetida together in a small bowl.
  • Add one cup of oil and mix to a consistency that can be held in a first.
  • Sprinkle the mango pieces also with a little oil.
  • Coat the mango pieces gently with the Masala. As each mango piece is wet with oil, the Masala sticks to it easily.
  • Transfer these masala coated mango pieces to the jar and spread them evenly.
  • Repeat the process till the mix and mango pieces are over.
  • Towards the end if a little mix remains it can be added on top.
  • Pour oil over the pickle and cover the jar with a lid.
  • Tie a near thick cloth over it and store it.
  • Mix it well on the third day . Taste it and if required salt may be added at this stage.
  • You can start having it after 2 weeks. It last for 1 year.


Notes:

  • Choose only the tree plucked mangoes.
  • Make sure to keep ready a jars or containers with proper lid , clean and dry.
  • Mangoes must be cleaned and dried properly.
  • At least ½’’ to 1’’ oil should be floating above the pickle
  • Separate the pieces that do not have shell attached to them and prepare that pickle separately.
  • You can add whole chick peas into the pickle .


Apr 1, 2014

Kollu Saathuamuthu/ Horse gram Rasam

Eating a healthy diet is getting more popular these days specially with the rise in obesity.. Horse gram is used for weight loss in Ayurveda medicines. Various parts of the plant are in use by Ayurveda practitioners for treatment of asthma, kidney stones, jaundice, and urinary disorders. Try this simple healthy rasam from my Madappalli

Ingredients:
Horse Gram                        3 tbsp.
Water                                 2 cup 
Grated ginger                       1 Tbsp.
Tamarind                             a small gooseberry size
Turmeric powder                  ¼ Tsp.
Asafetida powder                  ¼ Tsp.
Curry leaves                          few
Coriander leaves                    For decoration
For Seasonings
Ghee                                   1 Tsp.
Black pepper                        ¼ Tsp.
Cumin Seed                          ¼ tsp

Method:

  • Soak the horse gram in hot water for overnight.
  • Pressure cooks it with water, grated ginger and salt to 4 whistles and mashes it well along with water in it.
  • Grind the pressure cooked horse gram into smooth paste and keep aside.
  • Soak the tamarind in hot water and extract the juice. Keep aside.
  • Add salt, asafetida, turmeric powder, rasam powder and boil them.
  • When the raw smell goes off, add the horse gram water and simmer.
  • When it froths, add the finely chopped curry leaves simmer for a few minutes and turn off the heat.
  • Finally add the tempered ingredients into the Saathuamuthu.
  • Garnish with coriander leaves.

Note:

  • If you wish replace tamarind with lemon juice. Add lemon Juice (2  tbsp.) finally before seasoning. You can make this sathuamuthu on Dwadasi Parayan day.




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