Sunday, 28 December 2014

Garlic Kulcha !


Kulcha is similar to Naan but it is made without yeast. Traditionally kulchas are made in tandoor but they can be made in stove top or baked in oven too. Both maida or wheat flour can be used though i used plain flour available here. It is not so refined like our Indian maida and not whitish either.




INGREDIENTS

STEPS
    English
    Tamil
    Telugu
    Hindi
    Quantity
    Plain Flour
    Maida
    Maida Pindi
    Maida
    2 cups
    Salt
    uppu
    uupu
    namak
    1 tsp
    Sugar
    sakkarai
    sakkara
    shakkar
    1 tsp
    Baking Powder
    1/2 tsp
    Baking soda
    1/4 tsp
    Curd / Yogurt
    thayir
    perugu
    dahi
    1/4 cup
    Oil
    ennai
    nune
    thel
    2 tbsp
    Garlic
    poondu
    vellulli
    lehsun
    6 -7 cloves
    Nigella Seeds
    karunjeeragam
    nalla jeelakarra
    kalonji
    1tbsp
    Cilantro
    kothamalli
    kothimeera
    dhaniya patha
    a handful
    Clarified Buttter
    nei
    neyi
    ghee
    2 tbsp
  • In a bowl, add the plain flour and all other ingredients mentioned above except yogurt and milk and mix well.
  • You can also sieve it for a better mix of baking powder and soda.
  • Make a dent and  fill it with yogurt and some luke warm milk(or water) and start mixing.
  • Add a tsp of oil and knead the dough well. 

  • Apply oil on the surface of the dough and keep it covered for 2 - 3 hours.
  • Meanwhile chop garlic finely or grate it.
  • Chop some coriander leaves finely and onion seeds ready.


  • After 2 hours again knead the dough and make into equal size balls
  • Roll the dough with rolling pin not so thin or thick and sprinkle some onion seeds on it. 
  • Spread some garlic and the coriander and again gently roll once with the rolling pin so that they get fixed to the dough and doesn't fall off when cooking

  • Heat a tava and grease it with some oil/ghee.
  • Place the kulcha on the tava carefully and let it cook for a minute or two.
  • The kulcha rises and air bubbles start forming on top.
  • Flip the kulcha and cook on the other side too for a minute.

  • Spread some ghee and transfer to a plate. Repeat the same for all the other balls. 

  • Optionally, you can preheat the oven to 180 degree C and place the kulcha in a tray and bake it for 10 - 12 minutes. Flip it in between once.
  • You can also add the garlic when kneading the dough.





Serve it with dal fry or chole. The amritsari chole recipe follows in next post. :)

 I loved this pic.. my little one was so curious standing near the plate and didn't know what am i doing :)


With Love,


Saturday, 27 December 2014

Mullangi Thuvaiyal / Radish Chutney !



Radish is a very healthy vegetable that aids in digestion, helps sore throat and removes toxins but its always pushed around on the table by kids. Indian white radish goes well only with limited dishes like, with parathas, radish sambar etc and I am not a big fan of radish stir fry. 
I love radish in Tamil Nadu style sambar... those big fat radishes cut into roundels and cooked in pressure cooker gives a nice flavor to the sambar. My mom makes it often and she adds loads of radish in it. I can sit and eat those soft radish as such :). I have not seen many people who like radish especially the kids. So one good way to make them eat radish is through this awesome chutney. Yon wont know it is made of radish  until you tell them :)
I learnt this from my mom and tweaked it to satisfy VJ's taste buds too.. It goes well with plain white rice, idli and dosas. 



INGREDIENTS
English
Tamil
Telugu
Hindi
Quantity
Radish
Mulangi
Mulangi
Mooli
1 cup chopped
Oil
Ennai
Nune
Thel
1 tbsp
Channa Dal
Kadalai Parupu
Senaga Pappu
Chane ki Dal
1 1/2 tsp
Urad Dal
Ulutham Parupu
Mina Pappu
Urad ki Dal
1 1/2 tsp
Dry Red Chillis
Kaindha Milagai
Endu Mirapakaya
Sukhi Lal Mirch
5 Nos
Ginger
Inji
Allam
Adrak
1 inch piece
Garlic
Poondu
Velulli
Lehsun
4 cloves
Onion
Vengayam
Ullipaya
Pyaaz
1 medium
Turmeric powder
Manjal Thool
Pasupu
Haldi
a pinch
Shredded coconut
Thuruvina Thengai
Thurumina Kobbari
Naariyal
1 tbsp
Salt
Uppu
Upppu
Namak
as needed
Tamarind paste
Puli
Chinthapandu
Imli
1 tsp
Jaggery
Vellam
Bellam
Gud
1 tsp
To Temper

Oil
Ennai
Nune
Thel
1 tbsp
Dry Red Chillis
Kaindha Milagai
Endu Mirapakaya
Sukhi Lal Mirch
1 No
Mustard
Kadugu
Aavalu
Rai
 1 tsp
Asafoedita
Perungayam
Inguva
Hing
a pinch
Curry Leaves
Karuvepilai
Karivepaku
Kari patha
1 sprig
Cumin Seeds
Seeragam
Jeera
Jeera
1  tsp
Urad Dal
Ulutham Parupu
Mina Pappu
Urad ki Dal
1 tsp


STEPS



  • Peel the radish and chop into small pieces so that they get cooked fast.
  • Chop onions , ginger and garlic.
  • Heat a pan and add oil to it. Once oil is hot add urad dal and channa dal and fry for a minute. 
  • Once they turn golden brown add dry red chillis, followed by ginger and garlic.
  • Then add the onions and saute them all together.




  •  Once onions turn soft add the radish and saute for few minutes and add salt and turmeric. 
  • Sprinkle some water and close the pan so that the radish gets cooked fast.  


  • Once the radish is cooked add the coconut and saute for a minute and turn off stove and allow the mixture to cool.
  • Then grind them along with  tamarind/tamarind paste and a tsp of jaggery. 
  • Do not make it to a paste. Grind it coarsely so that the dals give a nice crunchiness when eating with rice. 


In a small kadai, add oil and once it is hot add mustard and urad dal. Then add jeera, dry chilli and hing followed by curry leaves. (i didnt have curry leaves).



Pour this tadka over the chutney and give a mix.




Try this simple recipe and enjoy it with hot steamed rice or idlis with a dollop of ghee. We had it with hot rice, rasam and boiled egg fry.


Try this simple and healthy recipe and leave your comments.


With Love,


Friday, 26 December 2014

Cheesy Veg Quesadilla with Guacamole !


Hello All,

Wish you all a merry Christmas. I ma here today with the first Mexican dish for the blog.. Quesadilla and with the very famous dip Guacamole. 
Quesadilla is similar to sandwich but here a cheese based filling is sandwiched between two tortillas or a tortilla folded into half and shallow fried on a skillet.  The stuffing can be a vegetable , meat or just cheese. The tortilla can either be flour based or corn based.
THis time i used store bought flour tortillas, but next time when i plan to make quesadilla i am going to try making them at home.
Refer HERE for Guacamole recipe.



 INGREDIENTS
  • 2 Flour Tortillas (store bought or homemade)
  • 1 tbsp butter
  • 80 gms grated cheddar cheese
  • handful of chopped spring onions
  • 1/2 an onion
  • 1/2 bell pepper
  • few jalapenos
  • fistful chopped coriander
  • 1 tbsp oil
  • salt as needed
  • 1/2 tsp crushed pepper
STEPS
  • Heat a pan and add oil to it. Once hot add the tomatoes , white part of spring onions and the bell peppers and saute well.
  • Add some grated carrot (optional) and saute everything together.
  • Add salt and pepper and the coriander and throw in the chopped jalapenos. 
  • Turn off stove.
  • Grate the cheese and keep the tortillas ready (in case they are frozen or refrigerated)


  • Heat a pan or skillet and smear some butter in it.
  • Place the tortilla and let it cook on one side for 1 - 2 minute and flip it.



  • Spread the cheese on one half of the tortilla as shown. 
  • Place the mix veg on the cheese and again spread some cheese as shown.
  • You can also place the stuffing on the whole tortilla and place another tortilla on top. But i prefer this method.


  • Fold the tortilla and again apply some butter on the tortilla and cook on the skillet till it turn to golden brown and crisp


Cut the tortilla into wedges and serve warm or hot with Guacamole!












Happy cooking and healthy eating !

With Love,

Sunday, 21 December 2014

Homemade Paneer ! (Indian Cottage Cheese)



Making paneer at home is very easy and afterall nothing is better than a fresh homemade stuff without any chemicals or preservatives.

To coagulate milk you can use either lemon juice, curd/yogurt , or vinegar.

INGREDIENTS

3 Litres whole milk
Juice of one Lemon (or vinegar)

STEPS


  • Heat the milk in a big vessel. Once it is about to boil add the lemon juice and mix well. 
  • The milk starts to coagulate.




  • You can see the whey separating from milk.
  • In 3 - 4 minutes all the whey is separated from milk and clear water is visible. Turn off the stove.



  • Filter the whey in a clean cloth on a colander and squeeze out the water with the help of a spoon/ladle.
  • Tie the cloth together like a ball and place it on a plate and press  hard to remove any excess water.



  • Place another plate on top of the cloth and press to remove any excess water, Then place any heavy weight on the plate (a mortar and pestle is ideal).. my library books were useful for this.
  • Leave the weight on it for 2 - 3 hours.
  • Once you remove the weight you can see the paneer set well.


Cut into any shape of your choice and use it within a day or two when its fresh.



Make any paneer dish of your choice. Kadai Paneer, Matar Paneer or Malai Matar Paneer ! 




 With Love,

Thursday, 18 December 2014

Couscous Kisir !

Couscous is one of my favourite ingredient these days. It is very low in calorie when compared to rice and very good alternative to rice and pasta. 
We can make couscous in a number of ways and add anything we like to it. It is mostly made as salad with fresh raw ingredients like onions, tomatoes and cucumbers. 
There is absolutely no cooking required for couscous.. just soak it in super hot water for 10 minutes and it is done. :)
Today i made this couscous in turkish style. Kisir is generally made with bulgar wheat  drenched in oily tomato paste with onions and cucumbers and lot of parsley and cilantro. Just replaced bulgur wheat with couscous and it turned out good and it was very filling.


INGREDIENTS


  • 1 cup whole wheat couscous
  • 2 tbsp olive oil
  • 1 tbsp tomato paste/puree
  • 1 small onion
  • a handful chopped bell pepper
  • a handful chopped cucumber
  • salt as needed
  • 1 tsp paprika
  • 1 tsp cumin powder
  • a fistful chopped parsley and cilantro.
  • 1 tbsp lemon juice



STEPS


  • Take the coucous in a bowl and add salt and paprika and mix well. 
  • Add boiling water to it (1 part couscous needs 1.5 parts of water) and give a mix.
  • Keep it closed and leave it for 10 minutes.
  • After ten minutes you can see all the water absorbed by couscous. 
  • Fluff it with a fork and keep ready.




  • Heat a pan and add the olive oil to it. Once hot add the onion and saute them for a minute.
  • Add the pepper and saute it for another minute.
  • Throw in the tomato paste/puree and mix well.



  • Let the tomato puree cook in the oil. Add a little salt for the veggies and mix well.
  • Now turn off the stove and add the couscous and mix well in the oily tomato paste. Sprinkle the cumin powder.
  • Add the cucumber and parsley and cilantro and give a nice mix.
  • Pour in the lemon juice before serving.

 
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Happy cooking and healthy eating guys !

With Love,