481: Methi Crackers/ Fenugreek Crackers

Fenugreek is a spice and a herb that is quite popular in the Indian kitchens. The fenugreek leaves are aromatic, cooling and mild aperient. The leaves are popular for their aromatic and unique flavor. Fenugreek leaves are basically a kind of green leafy vegetables unless you dry them for storage (kasuri methi). The seeds and the leaves are well known for their medicinal uses.

Health Benefits

It cures digestive problems, considered as good appetizer, Very good for Diabetes,Heals mouth ulcers, prevents anemia

Fenugreek Leaves

Ingredients:

Multi Grain  flour                 1 cup

All-purpose flour                 2 tablespoon

Chopped fenugreek leaves   ½ cup.

Red chili powder                 ½ teaspoon

Black pepper powder          1/8 teaspoon.

Ajwain                               ¼ teaspoon

Jeera powder                      1/4 teaspoon

Hing                                   2 pinches

 Melted Ghee                      1 teaspoon

Curd                                  1 teaspoon

Salt                                    To taste.

Oil                                    for deep frying                                                 

Method:

• Remove the fenugreek leaves from the stem and wash thoroughly. Chop the leaves coarsely. Microwave it for 5 minutes.
• Sift the flour, add all above ingredients, fenugreek leaves and salt.
• Make a stiff dough using water. Keep aside for 30 minutes.
• Then make even size small balls of the dough. Roll out into disc shape of 5” diameter.
• Prick the diamond shapes using a fork to prevent them from puffing up.
• Cut into small diamond shapes. 
• Heat the oil in a pan, fry the crackers in a slow fire till golden brown on both the sides. Drain on the paper towel.
• Cool and store in an air-tight container.

For Baking Method

•  Preheat the oven to 180°C. Place the crackers in a well-greased baking tray.
• Bake them at 180°c for 5 minutes or until they turn golden brown. Let it cool for some time.
• Store them in a airtight container.

480: Channa Masala Powder

 Chenna masala is a traditional and very popular Punjabi recipe. Channa Masala is a great recipe for vegetarians, because chick peas are rich in protein, fiber and iron. This is  a traditional Indian seasoning for Chenna masala. This spicy powder takes the dish to an extra high level. This masala is very handy and useful in making subzis and dals.  

Ingredients to DRY ROAST

Cumin Seed/ (Jeera)                       1 Tsp.

Coriander seeds/ (Dhania)               1 Tbsp.

Black Pepper corns                          1 Tsp.

Whole Cloves /(Laung)                     ½ Tsp.

Dry Red chilies                                5 No.

Cinnamon /(Dal chini)                      4 sticks -1/2” long

Caraway Seeds/ Shah-Jeera             1 Tbsp.

Star Anise/Chakri Phool                   1 No.

Big Black cardamom/elaichi              2 pods

White Sesame Seeds/Safed Til          1 Tbsp.

Annar dana                                     1 Tsp.

  Ingredients NOT to roast:

Hing/Asofoetida                               1/4 Tsp.

Nutmeg powder                               1/4 Tsp.

Lace/Javetri powder                         1/4 Tsp.

Dry ginger powder                           1/2 tea spoon

Small green cardamom/elaichi          1/2 tea spoon

Rock Salt/Kala Namak                      1/2 Tbsp.

Method:

• Dry roast all ingredients one at a time on Medium heat till you can smell their aroma. Stir constantly.  Cool all the ingredients. 
• Grind all roasted spices along with all other not to roast ingredients ,grind into smooth powder using mixer/coffee/spice grinder. 
• Sieve powder masala, cool and store in air tight container..
• You can use this powder  for  chick peas, Channa Masala is also great on: Vegetables, bread, curry, potatoes and stew.  

479: Coconut Mint Chutney

Chutney plays a very multiple role in Indian cuisine. This Mint chutney is cooling and excellent for digestion. It served with Dosa, Idli , Indian fritters and snacks.

Preparation Time: 5 Minutes

Serves:                        3-4 People
 Recipe Category:    Chutneys

 Recipe Cuisine:       South Indian

Ingredients:

Grated Fresh Coconut                  ¼ cup

Chopped Mint leaves                    ¼ cup

Green chilies                               3 no.

Grated Ginger                             1 Tablespoon

Chutney dhal                              1 Tablespoon

Lemon juice                                1 Tablespoon

Salt                                            As required

Procedure

• Add all ingredients to a blender/ food processor .
• Grind it to fine paste. Add water if required. The chutney should not be runny but it should not be firm too. It is a kind of dip.
• Transfer to a storage container or serving dish

 Note:

• Do not store this chutney in refrigerator. Consume the chutney within 3-4 hours.
• Add lime not only for taste but also for coconut to retain its color.

 See My Other Chutneys

Gongura Chutney

Coriander Chutney

Coconut Chutney 1

Coconut Chutney 2

Red Bell Pepper Chutney

Tomatillo Chutney/ Green Tomato Chutney

Puli Milaghai/ Green Chili Pickle

478:Nippattu/ Rice Cracker

Prep Time :               10 mins
Soaking Time:         30 mins
Cook Time :               10 mins 

 Serves:                        3-4 People
 Recipe Category:    Snacks & Savories

 Recipe Cuisine:       South Indian  

Nippattu is a traditional crunchy snack of Karnataka. Nippattu are rice crisps made from rice flour, all-purpose flour, butter, peanuts, roasted gram and spices which is irresistible in taste. It is a crispy and spicy snack which is prepared for festivals. It is easy to make recipe with simple ingredients. You can prepare this couple of days in advance too. It stays fresh for up to 10 days. So here's Nippattu for all those nutty flavor lovers! 

 Ingredients

Rice flour                              1 cup

All Purpose Flour                   ¼ cup

Asafetida powder                  ¼ Teaspoon

Ghee -                                  2 Teaspoon

 Salt                                      To taste

  Oil                                       for Deep frying

Grind Coarsely

Fried gram dal/pottu kadalai      1/4 cup

Peanuts                                   ¼ cup

Grind Paste

 Dry Coconut grated                 1/2 Cup

 Curry Leaves                          few

Byadagi Red Chilies -               5 -10 ( based on your spice level)

 For Soak and Drain

Moong Dal                            1 Tablespoon.

Chenna Dal                          1 Tablespoon

Method: 

• Soak the moong dhal and Channa dhal in water for 30 mins. Drain it and keep aside.
• Grind Peanuts and Roasted Split Gram coarsely.   Keep aside.
• Grind dry coconut, red chilies and curry leaves to a fine paste.  Keep aside.
• Mix together all the ingredients (except Oil for frying) along with the ground mixture using Water to make firm dough.
• Divide the dough to small lemon sized balls.
• Now, heat the oil for deep frying in a kadai or pan on medium flame.
• Cut some plastic sheets into square shaped pieces. Spread some Oil over this. Take a small ball of the dough and flatten them to make a circular shape on the plastic sheet.
• Heat Oil in a pan and deep fry these discs till crisp. Repeat the same procedure with rest of the dough.
• Drain them on kitchen napkins to remove excess oil.
• Let it cool to room temperature and store it in air-tight containers.  

Note:

• Always use freshly ground rice flour(flour mill or home made) instead of the one available in grocery stores for good and crispy Nippattu..Rice flour quality is the key factor for the taste and texture. If the rice flour is very finely ground(like what we get in grocery stores) it will result in hard Nippattu ,if it is mill ground with a slight coarse texture they yield good crackers.
• use spicing as per tolerance.
• If the Nippattu are becoming soft , they are not properly cooked .

Check out other Rice Cracker Recipes in my blog here:

Thattai                                                               Puzhungal Arsi Thattai  

                                   

Thattai

477: Sabudana Kichadi / Tapioca Pearl Uppuma

Sabudana is a carbohydrate rich, low fat, low protein supplement that can be used for preparing snacks, kheer etc. Sabudana khichdi is usually made during fasting days like Navratri, Ekadashi and any fasting days. I ate them for my lunch as was lazy to make anything else. Same day I made Sago vada they are my favorite. I will post the Sago Vada recipe for it soon. It is quick and easy to prepare.

Prep Time :               5 mins
Soaking Time :        4-5 hours

 Cook Time :              10 mins 
 Serves:                        3-4 People
 Recipe Category:    Tiffen
 Recipe Cuisine:       North Indian

Ingredients:

Sabudana/ Sago     1 cup

Tapioca Pearl

Big Potato              2 no. (Boiled and chopped)

Green chilies          2 no (Finely chopped)       

Fresh Ginger         1 Tablespoon.

Fresh Coconut       2 Tablespoon.

Curry leaves           few

Turmeric Powder     1/8 Teaspoon.

Fresh Lemon Juice   1 Tablespoon

Salt                        as Per Taste

Seasoning

Oil                           1 Tablespoon 

Mustard seed           ¼ Teaspoon         

Cumin Seed             ¼ Teaspoon. 

Asafetida powder       a pinch.

Method:

• Wash the Sabudana in running water and soak Sabudana overnight or for 4-5 hours.
• Next day, Wash the Sabudana pearls in a colander under running water until you feel that all starch is rinsed and washed off. Sabudana should be soft you should be able to mash them with your finger.
• Take a pan add oil. Once oil is hot sauté cumin seed, mustard seed, asafetida, sugar, curry leaves, Peanuts, ginger and turmeric powder. Sauté for 20 secs
• Now add the chopped Potato. Stir and cook over medium flame for 2 minutes.
• Add the Sabudana. Keep stirring else they might stick to the bottom. Once the Sabudana changes color and is translucent it's cooked. Do not over Cook.
• Finally garnish with curry leaves, coconut, drizzle with some lemon juice .
• Serve hot and enjoy! 

Tips:

• You can avoid Hing, Turmeric Powder and curry leaves on Fasting days.
• Soaking time depends on quality and size of the Sabudana. Here I used small and transparent variety.
• Do not add too much water to soak Sabudana. If you have added more water while soaking, Sabudana will become sticky while cooking. Add enough water up to just 1 ½ inches above the Sabudana. 
• 
  

476: KADALA PARIPPU PRADHAMAN /Chenna Dhal Payasam

Onam is a harvest festival and is the biggest celebration of state Kerala.  Kadalaparippu Pradhaman is another classic dessert or traditional Payasam of Kerala. Every Onam I try to make different kinds of Pradhaman or Payasam, Here I’m sharing my recipe for Paruppu Pradhaman. Wishing all Keralites a Happy and Prosperous Onam.

Ingredients:

Kadala Paruppu / Chenna Dhal      1 cup

Water                                          2 cups

Jaggery                                       300 gms

Thick Coconut milk                       1 cup

Thin Coconut milk                        2 cups

Powdered Cardamom                   2 Tsp.

Dry Ginger Powder                       ½ Tsp. 

Coconut slices                             1 Tbsp.

Ghee                                          3 Tbsp.

Cashew nuts                                2 Tbsp. 

Method:

• Wash the Chenna dhal thoroughly. Pressure cooks it with 2cups of water for 3 whistles on medium high heat.
• Meantime, boil the jaggery in 1 cup of water so that it melts completely.  Filter it and keep aside.
• Open the cooker lid, and check the dhal. The dhal should be well cooked but should not become a paste.
• Mash the chana dal with the back of a wooden spoon. Do not mash it to a very smooth paste.
• Heats a wide pan add the 2 tbsp. of ghee, cooked dhal and jaggery.
• Now pour the thin coconut milk, keep stirring, lower the heat to low and cook till the mixture has slightly thickened.
• Now add cardamom powder and dry ginger powder to the mixture. Combine well.
• Reduce heat and add the Thick coconut milk. Mix well and remove from the heat after a minute. DO NOT BOIL.
• Heat 1 tsp of ghee in another pan and roast the Cashew nuts and coconut, add it to the Pradhaman
• Drizzle 1 tbsp. ghee over the mixture.
• Serve in a dessert bowl.

Note:

Adjust the jaggery and coconut milk according to your preference.

My Other Pradhaman Recipes  (Click the Link)

Palada Pradhaman Payasam
Chakka Pradhaman Payasam
Ada Pradhaman Payasam

475: Capsicum Puli Kuzhambhu/ Bell Pepper Tamarind Curry

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves:           3-4 People
 Recipe Category: Kuzhambhu
 Recipe Cuisine:  South Indian
 Author:  Sadhana Padmanabhan

Capsicum Puli Kuzhambhu is a tangy and spicy gravy that goes well with rice and curry.

Ingredients 

Chopped Bell Pepper                      1 cup

Tamarind                                       gooseberry size
(Soaked and juice extracted)

PuliKuzhambhu Powder                  2 tablespoon

Finely chopped green chilies            2 no.

Finely chopped ginger                     1 tablespoon

Turmeric Powder                            1/2 teaspoon

Finely chopped curry leaves            2 strings

Jaggery powder                             1 teaspoon

Salt                                              To Taste

For seasonings

Mustard seeds                                 1/2 teaspoon

Curry leaves                                    1 spring

Hing                                               ¼ teaspoon

Dried Red chilies                              2 no.

Coconut oil                                      2 teaspoon

Method:

• Soak tamarind in water and squeeze out to make tamarind juice. Keep aside.
• Heat a pan with oil, add all seasonings and fry for few seconds.
• Now add chopped capsicum and green chilies, and sauté until becomes soft.
• Now add turmeric powder, puli Kuzhambhu powder, salt and fry until oil separates out from the masala.
• Add the tamarind juice, and keep cooking till the capsicum is soft. Now add the Jaggery powder and cook till the raw smell goes away. Turn off when the contents thicken and the oil separates out from the gravy.
• It can be stored in the fridge and can be used for a week.
• Serve with hot rice.