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Wednesday, January 22, 2014

Cauliflower Green Gravy –Go Green Go Healthy – A quick side dish for Rotis

The relationship of mother and daughter is such that they have a million of things to share. Kids, hubby and of course the long phone bills nothing comes in-between when a mother and daughter starts chatting…This is also the scene at my home…as I have a kid who keeps me on toes round the clock I seldom get to have a long chat with my mom but when I get this diamond opportunity we have a endless list to discuss which also has tv serial reviews, opinion about people, things happening around and very importantly the recipes of the dishes we cook.
This is one such recipe which comes straight from my mom as she knows how much we love Cauliflower. So than adding up the usual masalas she cooked it up with green masala . I was very excited to try it out in my kitchen and it was a super hit!!!
So here comes from my Grand Veg …..
Cauliflower Green Gravy –Go Green Go Healthy – A quick side dish for Rotis
25-30 Cauliflower florets
15-20 sticks of Coriander leaves chopped (I used half of a small bunch)
3 Big Onions chopped
¼ th Cup Frozen/Fresh peas 
 (If using dried ones soak and cook till soft before using it)
2 Green Chilies chopped
3-4 Cloves
3-4 Black pepper
½ inch Cinnamon stick
3 Tbsp Oil
1 Small lemon
Salt to taste

Serves : 2 People

1. Boil a cup of water in a big vessel and add ½  tsp salt and add the cauliflower florets and the peas (I used frozen ones) and keep the flame on sim and let it just cook for one minute.Turn of the flame and let the Cauliflower cook in the hot water .Do not overcook as the florets needs to be crunchy.
2. Heat only 2Tbsp oil in a thick bottomed kadai/pan and add cloves, cinnamon stick and pepper and once they emit aroma add chopped green chilies and onions and saute till onions are pink. Turn off the flame and allow it to cool.
3. Grind the cooled onion mixture along with chopped coriander leaves into a fine paste.
4. In the same kadai/pan heat the remaining 1Tbsp oil and add the above paste and add ¼  th cup water and bring a boil. Add salt and mix well. 

5. Slowly add the boiled cauliflower florets and peas. Give a good stir with light hands. Cover lid and just cook for a minute on low flame and turn off the flame. Allow it to rest for 5 to 10 minutes.
6. Squeeze lemon juice and mix well. Serve hot with roits.

Sunday, January 19, 2014

Spicy Guliyappa /Paniyaram/Paddu – Our favourite and tasty breakfast

This is one of our favorite breakfast dishes. Simple and easy to make it is definitely a mouthwatering and crispy dish. I make it from the Dosa batter stored in the refrigerator. For those who read my previous post on Plain Dosa + Basic Dosa Batter & Its Various Uses in my Kitchen will definitely know that this is how I use my stored dosa batter the second day of grinding it.
So here comes from my Grand Veg Kitchen tasty yet very simple to make
Spicy Guliyappa /Paniyaram/Paddu

2 Cups Dosa batter
1 Medium Sized Onion finely chopped
2 Green Chilies
5-6 Curry leaves
2 Tbsp freshly grated coconut
2 Tbsp Bengal Gram dal (Channa Dal)
1 tsp Salt or to taste
5 to 6 Stems of Coriander leaves finely chopped
(Ferment the dosa batter for 8-9 hours or overnight)
This quantity makes around 30-35 Guliyappa/Paniyaram/Paddu

1. Soak the Bengal Gram dal (Channa Dal) in some water for half an hour.
2. In a mixer grind together freshly grated coconut, green chilies and curry leaves into a coarse powder.
3. Add salt to the fermented Dosa batter and mix well. Add water if required to make it into a dosa batter like consistency.
4. Drain the water from the soaked Bengal Gram dal (Channa Dal) and add it to the batter along with finely chopped onions and mix well.
5. Next add the above ground coarse powder to the batter .Give it a good stir.
6. Finally add finely chopped Coriander leaves.
7. Give the batter a very good mix and keep it ready.
8. Now heat the Paniyaram pan and grease all the moulds with a drop of oil each. Keep the flame on high and slowly fill in each mould with batter. Cover lid, reduce flame and cook for 3 minutes. Remove lid and once one side is cooked and the edges are golden brown put a drop of oil on each of them.
9. Keep the flame on high and flip all of them .Reduce flame and cook for another two minutes. Remove from the pan and transfer it to the plate.
Serve hot with Simple coconut chutney.
We are so excited about eating it each time I make that we eat it just like that without chutney as it has all the masala in it and we do not have the patience to wait till chutney is done!!
Note: If you are too health conscious then you can skip using oil if using a nonstick Paniyaram pan.

Saturday, January 18, 2014

Plain Dosa + Basic Dosa Batter & Its Various Uses in my Kitchen

A South Indian kitchen is prominently known for its Dosas.
Once the grinding is done in the wet grinder and a big vessel of batter goes in the refrigerator my heart fills with joy & confidence as it takes care of a variety of breakfast for the next four days.
The basic Dosa batter is used in the preparation of several other dishes. Today I thought of sharing how I use this batter to make four various dishes.
Once the batter is ready I Just ferment two cups of batter to make Dosa and keep the remaining batter unfermented in the refrigerator and ferment it in parts the subsequent days.
The first day when the batter is freshly ground I make Dosas out of it.
The second day a portion of same batter is removed from the fridge and fermented and used for making Spicy Guliyappa /Paniyarams/Paddu.
The third day its Onion Tomato Uttappam and the last day its Tomato Uttappam

So lets begin with the Basic Dosa batter preparation and here we go.......
Basic Dosa Batter 
1 Cup Urad Dal –Split Black gram skinned/Maash dal
4 Cups White Rice
1 tsp – Fenugreek seeds
For the Cup size refer to Measurement & Conversion Calculator I Use   

Note: This Proportion makes around 8 Cups of batter when ground in wet grinder and a little less in quantity when ground in mixer .This batter can be refrigerated for a week and can be used to make Plain or Masala Dosas, Spicy Guliyappa /Paniyarams/Paddu, Onion Tomato Uttappams & Tomato Uttappams.

1. Place Urad Dal and White Rice in two different vessels. Add fenugreek seeds to the rice. Wash the Urad Dal and White Rice separately in two different vessels twice or thrice and fill the vessel with water so that its fully covered with water and soak for 4-5 hours.
2. Next drain water from Urad Dal but retain the water for grinding. Preferably use a wet grinder. First place the Urad Dal in the wet grinder and grind into a smooth paste by adding water little by little. You can use the strained water that was retained.
3. Transfer the batter to a vessel.
4. Strain the water from Rice and add it to the wet grinder and grind it into a smooth paste by adding little water as and how required.
5. Finally add the Urad batter to the Rice batter in the grinder and grind for two minutes so that the Urad batter and Rice batter get mixed well.
6. Transfer the batter to a big bowl.
Now for the Plain Dosa ferment just 2 Cups of the above batter and the rest can be refrigerated.

Plain Dosa Preparation
2 Cups Dosa batter
1 tsp Salt or to taste
Oil for cooking
1. Take two cups of Dosa batter and ferment it at least for 8 hours or overnight. Add little water to it if you feel its too thick and make it into a batter pouring constancy. Add salt & mix well.
2. Heat an iron skillet or tawa/pan. Sprinkle a few drops of water on the tawa and if it sizzles and evaporates the tawa is ready. Pour 2-3 drops of oil on the tawa and spread in circular motion with the help of a half sliced onion piece pierced to a fork.
3. Next its all the flame game. Keep the flame on high and pour a ladle of Dosa batter on the center of the tawa .
4. Spread the batter into a circle. Use round shaped ladle.
5. Cover the lid and sim/lower the flame immediately.
6. Cook for 30 second and remove the lid.
7. If desired you can sprinkle 2 drops of oil on the dosa and high the flame.
8. Once the edges and the base turn golden lift the dosa slowly using a flat spatula.
9. Remove the Dosa from the tawa by folding one side. Lower the flame.
Repeat the process for next Dosa.

Serve hot with Simple Coconut Chutney or Dry Coconut Chutney Powder.
I will be soon posting the recipes for Spicy Guliyappa /Paniyarams/Paddu, Onion Tomato Uttappams & Tomato Uttappams in the coming days ....Enjoy !!!