Passion

The art of classic cooking

Thursday, 26 June 2014

Kara Kuzhi Paniyaram

kara kuzhi paniyaram

Want something new and different with the Idli / Dosa batter??? then try these kara kuzhi paniyaram. Soft, fluffy with the nice little crunch from cashews and chana dal these cuties can win any heart...These are so good on their own that my MIL will have them as such without any chutney!!! However you can serve them with coriander or mint chutney or even the regular coconut chutney...

kara kuzhi paniyaram

My younger sister had these once when she came here to see me and loved it totally.....Back in chennai she started bickering my mom to make these for her...Its mainly the chana dal that makes it so authentic, so do try and tell me how it turned out. Now onto the recipe...
INGREDIENTS:


Idli / Dosa Batter - 2 1/2 cups
Mustard - 1/2 tsp
Urad Dal - 1/2 tsp
Chana Dal - 2 tbsp
Cahew - 7 (chopped )
Green Chilli - 2 ( finely chopped )
Onion - 1 cup ( about 2 onions finely chopped)
Curry Leaves - few (finely chopped )
Oil -1 tbsp +4  tsp ( or as reqiured )
Salt - to taste

METHOD:
1) In a pan heat 1 tbsp oil and temper with mustard. After it splutters add urad dal, channa dal and cashews. Toss a little and then add green chilli and curry leaves and fry till dals turn golden brown and nice aroma comes.
2) Next add onions and toss a little till it all gets mixed (no need to cook till soft ).
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3)  Lastly add salt and combine well and switch off (Take care in adding salt as the idli / dosa batter has salt already ). After it cools down a bit, add it to the Idli / Dosa batter and mix well.
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4) Heat the paniyaram pan with few drops of oil in each kuzhi (hole). Spoon the batter in each hole ( a little less than the rim to avoid overflow ). Keep in medium low flame and cook for about 1 to 2 minutes ( or until the sides are all cooked like the photo below ).
5) Flip them using a knife or a spoon and cook till golden brown ( about 1 minute )
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Yummy and tasty kara kuzhi paniyaram are ready!!!! Serve hot with chutney of your choice...

kuzhi paniyaram

These paniyaram make a wonderful breakfast or even a good evening snack...

kuzhi paniyaram

NOTES:
1) You can even add grated carrot for a different flavour.
2) It goes well with spicy hot tomato chutney too ( which is my sister's favourite ).  


Cheers,
Sindhiya.S
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Friday, 20 June 2014

Poori Masala Recipe (Potato Masala for Poori / Puri)

During my school days, my mom used to make poori with its masala combo only monthly once especially on sundays ( since they are deep fried ). I used to eagerly wait for those to get a nice break from the routine Dosa!!! I love Dosa but still, the food we get rarely is the food that we crave upon (don't you agree????) Now my daughter follows me in this. Poori with potato masala is the only breakfast( or should I say one and only food) she eats by herself without any complaint. Cute little pooris with this potato masala for her school makes her day...
poori masala (potato masala)

This recipe yields a creamy, semi-gravy type poori masala (not too dry and not too watery). This is the way I like it.

poori / puri potato masala

INGREDIENTS:
Potato - 3
Onion - 2 (lengthwise thinly sliced) 
Tomato - 1/2
Garlic - 4 pods ( finely chopped)
Ginger - 2 tsp (finely chopped)
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Cumin seeds - 1/2 tsp
Green Chilli - 3 ( split lengthwise) 
Curry Leaves - few
Oil - 1 tbsp
Coriander Leaves - for garnishing
Salt - to taste

METHOD:
1) Pressure cook potatoes  ( by cutting into half ) for 1 whistle and 10 minutes simmer. Cool and peel off the skin.
2) Take 1 potato (2 half pieces) and mash well with 1/4 cup water using hand or a mathu / potato masher. This step helps in making the gravy thick and creamy. Cube the remaining 2 potatoes ( 4 half pieces ) or just make big and small sized chunks roughly by hand like me. Keep that aside.
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3) In a pan heat oil and add mustard. After it splutters add urad dal, cumin seeds, ginger and garlic and fry till nice aroma comes. Then add split green chilli and curry leaves and saute for a minute. Next add onions and toss for another minute.
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4) Now add tomato and turmeric and fry till tomato gets cooked and turns mushy. Next add potatoes and mix well till it all gets combined.
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5) Lastly add 2 cups of water along with salt. Let it come to a boil. Close and keep in medium low flame for 10 to 15 minutes till it comes to your preferred consistency. Switch off and garnish with finely chopped coriander leaves.
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Yummuy tasty Poori masala / Potato masala is ready.

poori masala / potato masala

Serve hot with fluffy Pooris!!!

poori/puri masala

NOTES:
1) Adding ginger and garlic gives a nice flavour, plus it also helps in digestion.
2) Leftovers can be made dry by stirring in a kadai and be used as a stuffing for masala dosa.


Cheers,
Sindhiya.S
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Thursday, 12 June 2014

Easy Vegetable Cutlet


Cutlet is my hubby's (SS) favourite food. Its one of his staple order in chat shop. I learnt it from my SIL especially for him. Loaded with veggies, it usually is a lifesaver for kids or anyone (in my case my hubby) who don't like vegetables. Served hot with tomato sauce or packed as a lunch, it is sure a win win recipe (tasty as well as nutritious!!!). Plus its a super easy recipe..

easy vegetable cutlet

INGREDIENTS:

Potato - 3 (medium sized)
Carrot - 2
Beans - 10
Peas - 3/4 cup
Onion - 1 (medium sized)
Coriander Leaves - 1 handful
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Garam masala - 1 tsp
Ginger Garlic paste - 1 tsp
Homemade Bread Crumbs( or Store brought) - 3/4 cup (1/2 cup + 1/4 cup)
Salt - as required 
Oil - as required for pan frying

METHOD:
1) Peel the potatoes and chop them along with carrot and beans. In a pressure cooker add the chopped veggies, peas, salt and 1/4 cup water and cook until soft (1 whistle and 5 minutes sim).
2) Mash the veggies with a mathu or potato masher ( no need to make like a fine paste ).
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3) In a kadai add 1 tbsp oil and saute the onions for a minute(till it turns soft). Next add the ginger and garlic paste and fry till the raw smell leaves.

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4) Now add the mashed veggies along with chilli powder and coriander powder and fry for about 5 minutes till the raw masala smell leaves ( this step also helps in making the dough less sticky).

 5) Check for salt and add garam masala, chopped coriander leaves and 1/2 cup breadcrumbs and mix well till it all comes together as a soft dough ball (about a minute). Switch off, let it cool down..


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6) Next  Make even sized balls and flatten them by pressing slightly between your palms. Coat both the sides in the remaining 1/4 cup breadcrumbs.


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7) Pan fry them with 1 to 2 tbsp oil in medium low flame on both sides till brown and crispy. Serve hot with tomato sauce or pack as a nutritious snack for your kid.

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vegetable cutlet

You can make any shape you want. I personally like square!!!


vegetable cutlet

NOTES:
1) Don't add more water as it will take long to come together.
2) I like coriander leaves very much in my cutlet so I have added a handful. If you don't like it much you can reduce it.( but don't skip it, as it really uplifts the flavour).
3) If you have any leftovers, after coating with breadcrumbs, you can refrigerate in an air tight container for 1 day and serve hot.
4) I got 11 cutlets from this recipe.
easy vegetable cutlet

Sending this to Nupur's What's with my cuppa?? event



Cheers,
Sindhiya.S
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