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Monday, October 10, 2016

PEAS AND POTATO SOMASI / SOMAS



Here is a plate full of delicious, scrumptious Somasis -Crunchy,crusty and tasty with a healthy filling which can be altered as per your taste...

Though they taste somewhat like Vegetable samosas, they are much easier to prepare...




  • For the dough

Ingredients
  • Flour-1 cup
  • Rawa -1 teaspoon
  • Salt to taste
  • Ghee -I teaspoon
  • Warm water for kneading
  • Oil for frying



  • For the filling





  • Boiled potatoes-2 Cups
  • Boiled green peas -1/2 cup
  • Chopped onions-1 cup
  • Red chilly powder -1 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Garam masala powder-1/2 teaspoon
  • Salt to taste
  • Oil- 2 teaspoons



Method

To make the dough-

  • Mix together the flour,rawa ,ghee and salt .
  • Add just enough warm water,little by little and knead a stiff dough.
  • Keep aside for 30 minutes.



Method

To prepare the filling


  • Heat some oil in a pan.
  • Slightly saute the onions .
  • Add the boiled and mashed potatoes and green peas.Cook for a few minutes.
  • Add the salt ,chilli powder and garam masala powder.
  • Keep aside the mixture and let it cool.




  • Make one inch sized balls of the dough .
  • Roll them out into 3-4 inch diameter rounds,using some dusting flour to make firm chappatis.
  • Keep 2 teaspoons of potato filling on the rolled out chappati.
  • Close it into a semicircle.Seal well using a little warm water to stick well.
  • Heat the oil in a kadai.




  • When the oil is hot, drop the somasis into the hot oil and fry till well done.






  • Serve hot with chutneys or tomato sauce.













Saturday, October 8, 2016

VENDAIKKAAI MORE KUZHAMBU /LADIES FINGER KADHI (SOUTH INDIAN STYLE)



Here is an easy to prepare ,tasty More Kuzhambu which is a refreshing change from the regular tamarind based South Indian Sambars and Kuzhambus.....


INGREDIENTS

  • LADIES FINGER -10
  • THICK CURD (slightly sour) -3 -4 cups
  • GRATED COCONUT -1/2 cup
  • TOOR DHAL - 1 Tsp
  • GREEN CHILLIES -4
  • TURMERIC POWDER -1/4 Tsp
  • OIL -4 Teaspoons
  • MUSTARD SEEDS -1/4 Teaspoon
  • URAD DHAL -1/2 Teaspoon
  • CURRY LEAVES -Few
  • SALT TO TASTE
  • ASAFOETIDA  POWDER -A little







METHOD


  • Cut Ladies fingers into 1 inch pieces.
  • Soak Toor Dhal in warm water for 15 minutes.
  • Heat the oil in a heavy bottomed pan.
  • Splutter the mustard seeds and toor dhal.
  • Now add  the cut ladies finger and stir fry over slow heat till well cooked or evenly roasted.
  • Grind together the soaked toor dhal,coconut ,chillies and a little water in a mixer to a smooth paste.
  • Beat the curd with turmeric and salt to taste.
  • Now,add the curd and ground coconut paste to the stir fried ladies fingers.
  • Simmer on low heat till it just starts to bubble.
  • Add asafoetida and curry leaves and remove from heat.
  • If you like,season with a few fried red chillies and a little roasted roasted fenugreek seeds.
Serve with hot rice with fried pappadams and vegetable poriyals of your choice.



Tuesday, October 4, 2016

THAKKALI KUZHAMBU FOR IDLI DOSAS


Here is an easy to prepare side dish for your good old idli/dosas...

It is indeed a sellout when you are bored of chutneys and sambar and podis.

You need minimum ingredients and very little effort too...


INGREDIENTS


  • TOMATOES-3
  • ONIONS-1
  • GARLIC -FEW PODS
  • GREEN CHILLY -  3
  • TAMARIND PUREE -1/4 Tsp
  • GRATED COCONUT-1/4 Cup
  • FENUGREEK SEEDS- A pinch
  • MUSTARD-1/4 Tsp
  • CUMINSEEDS1/4 Tsp
  • SAMBAR POWDER-1Tsp
  • PRESSURE COOKED TOOR DAL -1/2 cup
  • COCONUT OIL-2
  • SALT TO TASTE
  • CURRY LEAVES -FEW




METHOD


  • Chop onions and tomatoes into small pieces.Crush the garlic pods.
  • Grind the coconut and chillies with a little water to a smooth paste.
  • Heat the oil.
  • Temper the mustard,cumin seeds and fenugreek seeds.
  • Add the chopped onions and crushed garlic and saute well.
  • Add the sambar powder and salt to taste.
  • Now add the tomatoes and tamarind puree and cook till the tomatoes turn soft and mushy.Add enough water and boil well.
  • Now add the mashed dal and ground coconut paste and bring to a boil.
  • Add the curry leaves and remove from heat.
  • Serve hot with any South Indian breakfast.