Kalkandu Pongal
3 months ago
Posted by
SabreeNaz
Rants & Raves (1)
Ingredients:
Macaroni - 50 gms
Carrot - 1
Capsicum - 1
Onion - 1
Green Chillies - 2
Veg Oyster Mushroom Sauce - 1 tsp
Oil to fry
Salt to taste.
Oil to fry
Salt to taste.
Method:
Take 2 1/2 cups of water in a pan. Bring it to a boil and add macaroni to it. Boil it for 10 mins. Once it is done, drain the water and pour cold water over it. Drain again and keep it aside.
Heat oil in a wok. Add onion and green chillies and stir fry it. Then, add carrot first and then capsicum. Add 1/2 cup water to it and let the vegetables cook for a while. Once the water is evaporated, add the macaroni, Veg Oyster Mushroom Sauce and salt and toss it gently for two minutes.
Tips: Do not over cook the vegetables , esp capsicum, as Chinese recipes have vegetables stir fried and not cooked completely. Do a salt test as the sauce will have salt by itself, so adjust the salt accordingly.
Posted by
SabreeNaz
Rants & Raves (10)
Ingredients:
Pacharisi - 2 cups
Jaggery - 200 gms
Powder of 4 cardamom
Banana - 1 (Manja Vazhai Pazham is the best)
Coconut - 1/4 of a coconut
Water - 1/2 -1 cup
Oil for frying
Method:
Soak rice for an hour. Drain water and let it dry for 5 - 10 minutes. Mix the cardamom with the rice and grind it to a coarse powder (similar to that of puttu ). Now, add 1/2 glass of water to the jaggery and boil it till it becomes a thick syrup. Cut the bananas into pieces and grind it into a fine paste. Now, add the jaggery syrup to the rice along with banana paste after all the ingredients are cooled. Mix it well. Add enough water to the batter. It should have the consistency of the idli batter. Leave it for 3 - 4 hours for it ferment a little.
Heat oil in the appa chatti and pour the batter in each depression on the chatti when the oil is medium hot. Toss each of appam gently and see to that it is browned on all sides.
Since, banana is added to this, it has to be consumed within a day or two. This can be made without adding bananas, which can be kept for long.
Tips: Adding ghee while tossing the appam will enhance its taste greatly.
Posted by
SabreeNaz
Rants & Raves (0)
Ingredients:
Pudina/ Mint leaves - 1 bunch
Coriander - 1/2 bunch.
Channa Dhal - 2tsps
Urud Dhal - 1tsp
Coriander - 1/2 bunch.
Channa Dhal - 2tsps
Urud Dhal - 1tsp
Red Chillies - 2 or according to the taste.
Tamarind extract - 3 tsps
Oil to fry
Salt to taste.
Method:
Heat oil in a skillet, and add urud dhal, red chillies and channa dhal in order. Then add the leaves of mint and coriander, and fry till the leaves reduce in volume. Keep it aside, and let it cool. In a mixer, add the fried mixture, channa dhal and tamarind extract to it and grind it to a desired consistency.
Since, I love chutneys with being tempered, I follow this method.
Posted by
SabreeNaz
Rants & Raves (2)
As soon as you hear the term "Ulli Dosa" , you get reminded of usual onion uthapam. This is a very easy to make version of that, but with a "naadan" touch to it.
This is again one of the few delicacies of my mom which she inherited from my amma-amma, her mom. This used to be my mom's favorite during her childhood days. This should be made with the naadan ari in a cheenachatti to get that authentic flavor.
When asked to name the dish, she replied instantly that they use to call it cheenachatti palakaram. Maybe, there are other names to this dish. Foodies are welcome to give the name of this , if they know exactly wat it is called in Kerala.
Now, lets get started with..... "Cheenachatti Palakaram!!!!!!"
Ingredients:
Raw rice/ Kachcha chawal/ Pacharisi/ Pachari - 1 cup
Pearl onions/ shallots - 10 nos.
Green chillies - 2 or according to the taste
Coriander and Curry leaves
Salt to taste.
Method:
Soak the rice in water before two hours. Drain water and add chopped shallots, green chillies, coriander and curry leaves, and salt. Mix well and grind it into a coarse paste. Very less water is used in making the batter. It is recommended to use a cheenachatti, but beginners can use a normal tawa. Do a salt test and adjust the salt if necessary. This cannot be spread on the tawa like a dosa, as the batter does not follow like the normal dosa mix. Hence, spread it slowly in the form of a circle and add little oil to the sides.
It is very important to cook it with a closed lid over it, as pachari tends to become white when cooked in an open tawa.
Then, follow the normal procedure of making a dosa.
