Tag Archives: tiffen

Banana Sweet Pidi Kozhukattai

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Kozhukkatai is a traditional south Indian delicacy prepared in both sweet and savory versions. There was a stage when my son started preferring foods which he can hold and eat. Paniyaram was my instant saver on many days. One day I prepared Savory pidi Kozhukattai for us and he liked.

Knowing the fact he loves sweets and  to include banana into his diet, generally I prepare sweet pidi Kozhukattai with jaggery and banana.

Check out my other Kozhukattai recipes,

Cracked Wheat Kozhukattai

Sweet Kozhukattai

Aval Kozhukattai

Ammini Kozhukattai

Ingredients:

Rice Flour – 1 cup

Banana – 1 cup puree from two  banana

Jaggery – 1/4 cup

Water –   1 cup 

Cardamom powder – 1/8 tsp

Salt – pinch

Oil/ Ghee – to grease

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Method:

  • Soak jaggery in  luke warm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
  • In  heavy bottomed pan add the jaggery syrup and cardamom powder and bring it boil. Add the banana puree and cook for 2 minutes

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  • Add rice flour and salt to the jaggery syrup – banana puree and mix well to avoid lumps. Cook til the dough separates from the pan and forms a mass

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  •  Keep it aside till you can handle the dough. Cover it with a damp cloth

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  • Grease the hand with little water, take a small portion of Kozhukattai and make it into cylindrical shape
  • Grease the idli mould with little oil. Steam kozhukattai in idli stand or pressure cooker for 8 to 10 minutes. banana sweet kozhukattai2

My Notes:

  • I used store brought rice flour, instead homemade rice flour can also be used
  • The water quantity depends on the rice flour so adjust accordingly

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Zucchini Thogayal

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I have a happy news to share with you all. My 25 recipes under the title “Paarampariya Muriyal Naveena Samyal (Traditionally Modern) got published in a magazine called Sneghidi, as a supplement 🙂 I thought I will tell this note with one of the recipes I gave them.

After moving abroad, I started eating Zucchini. Usually I add it in dishes like pasta, panang curry etc. One lazy day I wanted to do some quick rice accompaniment and when I was searching in my fridge Zucchini pulled my attention. Inspired from Ridge Gourd ( Peerkangai) thogayal, this is a version using Zucchini.

Ingredients

Zucchini  – 2, peeled and cut into small cubes

Urad dal – 1 tbsp + 1 tsp

Mustard seeds – 1/8 tsp

Red chilli – 2 (Adjust according to your taste)

Tamrind – 1/2 tbsp, without seed

Asofetida – generous pinch

Salt – as needed

Oil – 1 tsp

To temper:

Mustard seeds – 1/4 tsp

Curry leaves – 1 sprig

Urad dal – 1/2 tsp

Coconut oil -1/2 tsp

Method:

  • Add oil in a heavy bottomed pan; add the zucchini with a pinch of salt and sauté until they turn soft and tender. Add mustard seeds, dry red chillies and urad dal and continue cooking for 2-3 minutes until urad dal changes color

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  •  Transfer the content to a plate and let them cool

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  • Grind the cooled mixture along with tamarind, required salt and little water; into a smooth texture. Add water according to the desired consistency
  • Add oil to the pan, when the oil becomes hot, add mustard seeds, urad dal and curry leaves. Allow it to crackle and add it to the zucchini thogayal. Serve the Zucchini Thogayal along with a rice and ghee/idli/dosai/uthappam

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Notes:

  • Zucchini and urad dal can be cooked separately
  • Coconut can be added if desired

Rava Kichadi – Pressure Cooker Method

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I love upma varieties, and even if I am having Upma daily I wont regret. Instead of cooking in pan I generally cook Rava kichadi in Cooker as its lump free and easy to cook.

Rava Kichadi – Pressure Cooker Method

Preparation Time: 10 mins | Cooking Time: 25 mins | Serves : 3

Ingredients:

Sooji /Rava –  1 cup, roasted

Onion – 1, thinely sliced

Tomato – 1, finely chopped

Carrot – 1, small cubes

Beans – 4, cored and chopped

Frozen/Fresh peas – 3 tbsp

Frozen/Fresh corn – 3 tbsp

Green chilli – 1, slit

Ginger garlic paste – 1/2 tsp

Turmeric powder – 1/8 tsp

Garam masala – 1/2 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Water – 2  cups

Cardamom pods – 1

Cinnamon – 1/8 stick

Cloves – 1

Bay leaf – 1

Fennel seeds powder – 1/8 tsp

Star Ansie – 1

Salt – as needed

Oil – 1 tbsp

Ghee – 1/2 tsp

Curry leaves and Coriander leaves  – few

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Method:

  • Boil 2 cups of water in a kettle or in stove and keep aside
  • Add oil to the pressure cooker and when the oil is hot add clove, bay leaf, Star Ansie, cardamom pod, cinnamon and fennel seed powder; cook for 30 secs.
  • Add onion, green chilli and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they became mushy
  • Add carrot, beans, corn and peas; sauté till vegetables are half cooked. Add garam masala ,turmeric powder, cumin powder, coriander powder and cook for a minute

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  • Add the roasted rava and sauté for a minute. Add hot water, salt and ghee; close the pressure cooker, cook till the steam comes well and switch off (like we cook Idli). Open the cooker after the pressure relases

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  • Add coriander leaves and serve with any chutney

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Notes:

  • Instead of pressure cooker method Can also cook the kichadi in pan
  • Potato, cauliflower or any other veggies of your choice can be added

kadala Curry

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Recently my Amma told she prepared Appam and coconut milk for breakfast, after hearing that I was so tempted to eat Appam. I soaked rice for the batter and for side dish I prepared kadala curry. Coconut creates magic in food and I love coconut flavor. I have posted few coconut based recipes like Thengai Podi, Thenga Aracha Kuzhambu, Thaala kuzhambu, Paal kozhukattai, Arisi Thengai Payasam, Sweet Kozhukattai,  Vegetable Stew  etc.

Kadala Curry Recipe

Preparation Time : 15 mins | Cooking Time : 30 Mins |   Serves : 4

Ingredients:

Brown Kondaikadalai/Kala channa – 1 cup

Onion – 1, big finely choped

Tomato – 1, finely chopped

Ginger garlic paste – 1 tsp

Turmeric powder – 1/8 tsp

Garam Masala – 1 tsp

Salt – as neededneeded

For Masala

Grated coconut – 1/3 cup

Chopped onion – 1 tbsp

Coriander Seeds- 1 tbsp

Red chilli – 4 – 5 (Adjust according to your spice level)

To temper:

Coconut   Oil – 2 tsp

Cumin seeds – 1/4 tsp

Asofetida/ Hing – a pinch

Curry leaves- few

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Method:

  • Soak channa overnight or atleast for 5-6 hours. Add 2 cups of water and pressure cook channa for 3 whistles. Wait till the pressure releases naturally and strain the channa, keeping the water for gravy

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  • Dry roast Coriander seeds, onion, red chilli and coconut on medium flame till aroma comes (for a minute). Grind it to a smooth paste with 2 -3 tbsp of water

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  • Add oil in a pan, when the oil is hot add cumin seeds, curry leaves and cook. Add onion and ginger garlic paste; saute until the raw smells goes off. Add tomatoes and cook until tomatoes become mushy

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  • Add turmeric powder, garam masala and salt; cook for a minute. Add the cooked channa, ground masala paste and 2 cup of channa cooked water and continue cooking. Cook for 10 minutes  and switch off

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My Notes:

  • Instead of grinding red chilli and coraimder seeds in masala for the kadala curry, chilli powder and coriander powder can be used
  • Adjust water according to the consistency you want the gravy. If gravy becomes watery,mash some channa add them and boil for 2-3 minutes
  • Coconut oil gives nice taste to the gravy. If you want to reduce the amount, cook the gravy with olive/sunflower oil and add a drop of coconut oil before switching off

Sutta Kathirikai Chutney

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I am among the few who love brinjal. I have already posted some brinjal recipes like Brinjal Rice, Enna Kathirkai Kuzhambu and Stuffed Brinjal. Usually in India, Sutta Kathirikai Thogayal is prepared by roasting brinjal directly in flame. Here i dont have gas stove since its electric, i always go for Oven/Microwave method.  Whether its taken as a side dish for breakfast or rice accompaniment its tastes yummy.

Ingredients:

Brinjal – 1 (Big size)

Sesame Oil – 1/2 tbsp

Red chilly – 4 (Adjust according to your taste)

Urad dal – 1 tbsp

Mustard seeds – 1/4 tsp

Tamarind – gooseberry size

Asofetida/Hing – a pinch

Salt  – as needed

Water – as needed

To temper:
Sesame oil – 1 tsp
Curry leaves –  few
Mustard seeds – 1/4 tsp
Urad dal –  1/2 tsp
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Method:

  • Cut the brinjals into big chunks and transfer them to a bowl. add oil and mix well. Microwave the brinjals for 4 – 10 minutes till the skin shrinks (Depends on the oven temperature, mine is 700 watt and it took 7 minutes. Keep an eye after 5 minutes)

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  • After they are cooled the skin will come out easily and the brinjals would have cooked. Remove the skin and set aside
  • In a pan dry roast urad dal, mustard seeds and red chilli till the dal is golden brown and add to the plate containing brinjal

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  • Grind brinjal, urad dal, red chili along with tamrind, salt, hing with little water
  • Add oil to the pan and when the oil is hot add mustard, urad dal and curry leaves and let it splutter. Add the temper to the thogayal
  • Instead of big brinjal few leftover small brinjal can also used
  • Instead of microwave oven brinjals can also be cooked directlyin stove top or oven (450 degree broil for 25 minutes turning side in between)
  • Adjust the water according to consistency you want if its side dish for breakfast add more water if its rice accompaniment add less water

Checkout Charanya’s space for middle eastern version of brinjal chutney

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Arisi Kurunai Adai

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Kozhukattai is a traditional south Indian breakfast. There was a time when I used to say biggggg no to kozhukattai. Whenever my Amma prepares kozhukattai I bug her for alternative tiffen.  To make me eat, instead of steaming, she grills it in tawa and I love it. Now things changed, I started experimenting various forms of Kozhukattai like Cracked Wheat Kozhukattai and Aval Pidi Kozhukattai, still this particular preparation is my favorite. Being a Mom is so challenging – now I can understand.

Arisi Kurunai Adai

Preparation Time : 5  mins | Cooking Time : 25 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Rice  – 1 cup

Scraped Coconut – 1/4 cup

Salt – as needed

Curd – 1 tbsp (Optional)

Water – 2 cups

Oil – for Grilling (I used coconut oil)

For tempering

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Green Chilli – 1 (Adjust according to your taste)

Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Curry leaves – 1 sprig

Asafoetida – a generous pinch

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Method

  • Pulse the Rice coarsely in a blender and transfer to a plate
  • Add oil to the pan. Once the oil is hot, temper with mustard seeds, urad dal, channa dal, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water, coconut and salt. Bring to boil. Once the water starts boiling add curd and pulsed rice

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  • Stir till all the water is absorbed and kurunai is 3/4 th cooked. Sprinkle some water if required. Switch off the heat

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  • When you can handle the dough, take small portions and make small balls (if required use water) and flatten it. Add oil to the tawa and grill it both sides. Serve warm with chutney

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My Notes:

  • I have used rice, instead Aval, oats, cracked wheat or any other grain can also be used
  • Can use red chilli instead of green chiili