yummy everyday meal: July 2016

Saturday, 30 July 2016

Kathirikkai Kaara Kulambhu/Kuzhambhu - Version 2

Kaara Kulambhu or Puli Kulambhu is our family's favorite and I make weekly once for our lunch.Last week I got lot of eggplants from my home garden and I wanted to make kaara kulambhu,noted from a T.V show.The recipe sounds simple but the highlight of the recipe is the use of freshly ground masala paste.Here I used the long variety eggplant but the original recipe is with the baby eggplants.

Kathirikkai Kaara Kulambhu/Kuzhambhu

Basic Information

Preparation time 15 minutes
Cooking time 25 minutes

Serves 3-4

Ingredients

Ingredient	Quantity
Tamarind/puli	a small lemon size
Turmeric powder/manjal podi	1/2 tsp
Small round eggplants/kathirikkai	3-4 (sliced)
Shallots/chinna vengayam	10 (cut into 2)
Oil	4 tbs
Curry leaves/karivepillai	few leaves
Salt	1.25 tsp or to taste

To roast and grind

Ingredient	Quantity
Dried red chilly/varmilagai	4-5
Coriander seeds/dhaniya	2 tbs
Coconut(grated)	3 tbs
Curry leaves(optional)	few leaves

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Fenugreek seeds/vendhayam	a pinch
Red chilly/varamilagai(broken)	2
Asafoetia/perungayam	a pinch

Method

Soak the tamarind in hot water and squeeze it well,extract the juice.Pass it through the strainer to remove the debris.Keep it aside.
In a pan dry roast the red chilly,coriander seeds and coconut till a nice aroma comes out.put off the flame.After cooling grind it to a thick paste and set it aside.

In the same pan heat a tsp of oil and fry the sliced eggplants/brinjal till it becomes tender.Heat a pan with the remaining oil and do the tempering with given ingredients.Add the broken red chill and curry leaves,asafoetida.To this add the ground paste and fry it for couple of minutes.

Add the tamarind water,turmeric powder and salt.Add around a cup of water and let it boil for 5-7 minutes.At this stage add the fried eggplants and let it boil for another 3-4 minutes in a medium flame.Simmer it for another 2-3 minutes or till the oil floats on the top.Put off the flame and add few more curry leaves.

Serve it with rice along with some poriyal or kottu

Enjoy................

This recipe is off to Cook Book Challenge for July,Week#5.

Sumber http://www.naliniscooking.com

Thursday, 28 July 2016

Kodubale /Crispy Rice flour Rings - Version 2

Coming to the final day of regional recipes in Karnataka cuisine for Blogging Marathon edition 66 is a crispy snack.
Kodubale is a crispy rice flour rings,a quite addictive snack can be made in so many ways.I have already shared a version of kodubale Suma's blog.
It uses rice flour along with ground peanut and all purpose flour,in the ratio of 4:1:1.The kodubales were so crunchy and addictive.Off to the recipe................

Kodubale /Crispy Rice flour Ring

Basic Information

Preparation time 30 -35minutes

Cooking time 25-30 minutes

Serves a family of 4-5(generously)

Ingredients

Ingredient	Quantity
Rice flour/arisi maavu	2 cups
All purpose flour/maida	1/4 cup
Peanuts/verkadalai(roasted)	1/4 cup
Red chilly powder/milagai podi	1.5 tsp
Asafoetida/perungayam	1/8 tsp
Salt	1/2 tsp
Oil	2 tbs
Curry leaves/karivepillai(finelychopped)	2 sprigs(optional)
Water(to knead)	as needed
Oil	for frying

Method

Take the all purpose flour in a bowl and steam it in a vessel with water as shown or pressure cook it in a cooker without the whistle for 10 minutes.Pulse the roasted peanuts to a fine powder.

Now take the rice flour,steamed all purpose flour,ground peanuts in a bowl.To this add the red chilly powder,salt and finely chopped curry leaves.In a small pan,heat 2 tbs of oil and once the oil becomes hot add the asafoetida and put off the flame.Pour the oil to the flour mixture.Mix it well and with water knead it to a stiff dough.

Now take a big gooseberry size of dough and roll it to a thin rope.Join the ends to form a circle or make it like a coil.Continue for the rest of the dough.Arrange in on a plate.

Meanwhile heat the oil in a pan,once the oil becomes hot,gently drop the rings in to the oil and fry it in a medium flame.Once the sizzling sound ceases,remove it from the oil and drain it on a paper towel.

Store in an air tight container after cooling.

Cook it in a medium flame to cook it evenly and crispy.
Make the rope not too thick or thin.
Join the ends and press it gently so that the joined ends won't separate while frying.
Make the rings for each batch and fry it,if its dried it may get cracked.
If you feel the dough is too thick and crumbly,sprinkle some hot water and knead the dough.Always cover the dough with a damp cloth or plate to prevent drying.

Enjoy...............

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Tuesday, 26 July 2016

Kosambari/Cucumber Kosambari/Cucumber Salad with Lentils

For the second day under Karnataka recipes under the regional dishes in BM#66 is a simple salad kosambari.
Kosambari is a lentil based salad usually served in festival menu in Karnataka.It can also be eaten as such for a healthy snack.Here I used cucumber along with lentils(moong dhal),carrots or combination of carrot and cucumber can also be made for a colorful kosambari.

Kosambari /Cucumber Kosambari

Basic Information

Preparation time 10 minutes

Soaking time 30 minutes
Cooking time 2 minutes

Serves 2-3

Ingredients

Ingredient	Quantity
Cucumber(chopped)	1.5- 2cups
Moong dhal/paasiparuppu	1/4 cup
Green chilly/pachamilagai	1-2 (finely chopped)
Coconut(grated)	2 tbs
Lemon juice	1 tsp
Salt	1/2 tsp
Oil	1 tsp
Coriander leaves(chopped)	as needed

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Red chilly/varamilagai	1(broken)
Asfoetida/perungayam	a pinch
Curry leaves	few leaves

Method

Wash and soak the moong dhal in water for 30 minutes.Meanwhile chop the cucumber into small pieces.Slice the green chillies and keep it aside.

Drain the water completely from the dhal after soaking and take in a bowl.Add the chopped cucumber,green chilly,grated coconut and chopped coriander leaves.Mix it well.

In a small pan heat the oil and do the tempering with the given ingredients and add it to the cucumber mixture.Mix it well.

Mix in salt and lemon juice while serving.

Enjoy....................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Udupi Tomato Rasam/Tomato Saaru

Starting the 4th and final week of Blogging Marathon #66 with Regional recipes.For the regional theme I chose to share some of the Karnataka dishes.Today's recipe is a simple yet comforting rasam.We make rasam in a slightly different way and the rasam powder uses lot of black pepper.Also we grind the the rasma powder to a bit coarse consistency.
But this rasam powder doesn't need any black pepper and the flavor and taste comes from the red chilly and coriander seeds.And the powder needs to be powdered to a fine powder.Lets move on to the recipe................

Udupi Tomato Rasam

Basic Information

Preparation time 15 -20minutes
Cooking time 10 minutes

Serves 3

Ingredients

Ingredient	Quantity
Tomato	2 (medium size)
Toor dhla/thuvaram paruppu	2 tbs
Tamarind/puli	big gooseberry size
Saaru podi	2 tbs
Turmeric powder/manjal podi	1/4 tsp
Salt	1.5 tsp
Oil	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	roughly chopped

To make Saaru podi/rasam powder

Ingredient	Quantity
Coriander seeds/dhaniya	4 tbs
Cumin seeds/jeeragam	1.5 tbs
Fenugreek seeds/vendhayam	1.5 tsp
Dried red chilly/varamilagai	7-8
Curry leaves/karivepillai	2-3 sprigs
Asafoetida/perungayam	1/4 tsp
Desiccated coconut powder	1 tbs(optional)
Oil	few drops

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Cumin seeds/jeeragam	1/2
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	1(broken)

Method

Cook the toor dhal in a pressure cooker for 4-5 whistles with enough water.After cooking mash the dhal with 1/2 cup of water and keep it aside.f the tomatoes are not soft and mushy,pulse it in a blender and keep it aside.
Heat a pan with few drops of oil and roast the coriander seeds,cumin seeds,red chilly,fenugreek seeds and dried coconut till a nice aroma comes out.Add in the curry leaves and fry it till it becomes crisp.Add in the asafoetida and put off the flame.After cooling grind it to fine powder.

In a bowl take the crushed or blended tomatoes and to this add the tamarind paste,mashed toor dhal,saaru podi and salt .Then add in the some water mix it well.

Add coriander leaves and green chilly,keep it on the stove top and allow it to boil.Meanwhile do the tempering with the ingredients and add it to the boiling rasam.Let it cook for a minute,add some chopped coriander leaves and put off the flame.

Serve it with white rice along with some veggie fry and pappad.

While serving the rasam mix it well and serve as it tends to settle.
The saaru podi can be made in bulk and store it in an air tight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Thursday, 21 July 2016

White Chocolate Oreo Ice Cream Slice

For the final day of checker board recipes under Blogging Marathon#66 is an exotic ice cream slice made with oreo cookies and white chocolate.
When I was going through the internet for checker board recipes,found this one in CadburyKitchen.I scaled down the measurement and tried a small slice with mini oreo cookies.For the first trial it came out good and its a rich and creamy dessert with the crunch of oreos.Also I tried a single serving in a small square bowl.Off to the recipe.....................

White Chocolate Oreo Ice Cream Slice

Basic Information

Preparation time 15 minutes
Cooking time 6-7 minutes

Freezing time 6-8 hours or overnight

Serves 3-4

Ingredients

Ingredient	Quantity
White chocolate melts	3/4 cup
Sweetened condensed milk	3/4 cup
Whipping cream	1.25 cups
Oreo cookies(mini)	25-30
Vanilla	1 tsp

Method

In a sauce pan take the white chocolate melts,condensed milk and vanilla.Heat it on a stove and gently stir it well till the chocolate melts and forms a smooth mixture.Put off the flame .Once the mixture comes to room temperature,chill it in the refrigerator for 10-15 minutes.

Meanwhile in a square or rectangle pan line it with parchment paper and arrange the oreo cookies as shown.Now take the heavy whipping cream in a bowl.

Beat it until it reaches a stiff peak consistency.Now add in the chilled chocolate mixture to the whipped cream.

Gently mix it well.Spoon the mixture over the top of the arranged oreos.(if needed used one more layer of oreos and spoon the mixture on top of it).

Cover it with a cling wrap and keep it in the freezer for minimum 6 hours.After the freezing time is completed remove it from the freezer and let it stand in the room temperature for 10-15 minutes.Gently remove it from the pan and slice it .