MASALA PANIYARAM

 

 

Paniyaram,makes for the perfect breakfast/evening time snack. In one of my posts,I have elucidated the procedure for preparing savory paniyaram  with a simple seasoning. In this recipe, I have incorporated onions,tomatoes,and a few masala ingredients. 

 

You can even prepare sandwich paniyaram by placing the masala in between. By altering the flavour profile slightly,you can make the dish really palatable. I have a couple of paniyaram molds.I used cast iron pan this time. The holes on the paniyaram pan are shallow hence,paniyaram looks like shallow fried idlis😄😄

     

 

 

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INGREDIENTS

IDLI/DOSA BATTER- 2 CUPS

ONIONS- 2 NOS

TOMATO- 2 NOS

GARLIC CLOVES- 5 NOS

 

CHILLI POWDER-3/4 TSP

 

GARAM MASALA POWDER-1/2 TSP

 

SALT TO TASTE

 

FENNEL SEEDS-1 TSP

 

MUSTARD-1 TSP

 

OIL-1 TBSP

 

CURRY LEAVES- 1 SPRIG

 

 

PROCEDURE

The batter should neither be too thick nor watery. Hence while adding water to the batter,take care.

Heat oil in a pan and add mustard. When it starts to splutter,add chopped onions,salt,crushed garlic cloves,curry leaves and fry till the onions turn translucent.

Now add chopped tomatoes and fry till the tomatoes turn mushy. Now add chilli powder,garam masala powder and fry till the raw smell goes off.

 

Add the prepared masala to  batter and mix well.

Grease the paniyaram pan with oil and fill oil in all the holes and heat it. When it is hot enough, gently fill the batter using a ladle,

Cook till it turns crisp golden brown on both sides. Serve with chutney of your choice.

Paniyaram with tomato thokku

 

 

TOMATO THOKKU

I make maximum use of, seasonal vegetables. Hence,I decided to prepare tomato thokku,this summer as tomatoes are in ,abundance. Thokku,is a kind of pickle prepared in Tamilnadu. But pickle and thokku differ a lot in consistency and method of preparation. 

 

 

I always find this version,very flavourful as I get to  to bite the pieces. Another method,is grinding tomatoes to paste and sauteing till it thickens and water content evaporates This thokku,goes well with idli,idiyappam,dosa,chapati and plain rice. To prolong the shelf life,better stock it in the refrigerator. 

 

 

INGREDIENTS

RIPE TOMATOES- 500 GRAMS

CHILLI POWDER- 2 TSP

TAMARIND- GOOSEBERRY SIZE

TURMERIC POWDER- 1/2 TSP

SESAME OIL- 1 TBSP

MUSTARD- 1 TSP

ROASTED FENUGREEK POWDER- 1 TSP

POWDERED JAGGERY - 1 TSP

 

ASAFOETDA- 3/4 TSP

SALT TO TASTE

METHOD

Wash,wipe and chop to small pieces and keep it aside. Soak tamarind in warm water and extract syrup.

In a pan heat sesame oil.Add mustard. When it starts to splutter,add asafoetida and chopped tomatoes.

Add salt,turmeric powder,chilli powder and saute till the tomatoes turn mushy.

Now add in the tamarind syrup and boil till the syrup thickens and blends well with the tomatoes to form a thick gravy and oil starts oozing from the sides.

Add jaggery,fenugreek powder and boil for a minute and switch off.

Allow the thokku to cool and transfer to a clean air tight container and place it inside the refrigerator.

GINGER RASAM | INJI RASAM

Simmering hot rasam !

 Ginger,is used as an excellent home remedy for treating,cold,flu and stomach related ailments. This rhizome is extensively used in Ayurveda. It controls blood sugar levels when consumed,in moderation.It also relieves joint pains besides possessing antibacterial,antiviral,antifungal properties. Hence,the ginger rasam is really appetizing and healthy with the combined goodness of cumin seeds and pepper.

INGREDIENTS

TAMARIND- GOOSEBERY SIZE

TOMATOES- 2 NOS

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

INGREDIENTS TO ROAST AND GRIND

TOOR DAL- 2 TSP

GRAM DAL-2 TSP

 

ASAFOETIDA- 1/2 TSP

PEPPERCORNS- 1/2 TSP

RED CHILLIES- 2 NOS

CUMIN- 3/4 TSP

MINCED GINGER- 1 1/2 TSP

 

GHEE- 1 TSP FOR ROASTING

 

 

FOR TEMPERING

 

GHEE- 2 TSP

 

CURRY LEAVES- 1 SPRIG

MUSTARD- 1 TSP

ASAFOETIDA- 1/2 TSP

METHOD

Soak tamarind in warm water and extract syrup and keep it aside.

In a pan add a tsp of ghee and roast lentils,red chillies,pepper corns,cumin till crisp and keep it aside. Now in the same pan add chopped ginger pieces and roast till nice aroma emanates.Allow the ingredients to cool and grind to paste using little water.

 

 Add chopped tomatoes in the tamarind syrup and mash it thoroughly. Add turmeric powder,salt and allow the syrup to boil till the raw smell of the tamarind goes off.

Now,add in the ground paste and mix well and boil till you see the bubbles and switch off.

Prepare the seasoning and add it to the rasam and serve.

 

 

 

BRINJAL MASALA CURRY

 

INGREDIENTS TO ROAST AND GRIND

OIL- 3 TSP

CORIANDER SEEDS- 1 TBSP

RED CHILLIES- 5-6 NOS

PEPPERCORNS- 3/4 TSP

GARLIC CLOVES-4 NOS

ONION- 1 NO

TOMATO- 2 NOS

OTHER INGREDIENTS

OIL- 1 TBSP

BRINJAL- 500 GRAMS

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

FENNEL SEEDS- 1 TSP

 

GARAM MASALA POWDER- 1/2 TSP

METHOD

Heat oil in a pan,and add coriander seeds,red chillies,pepper corns and roast till the ingredients turn crisp and keep it aside.

In the same pan add 2 tsp of oil and add chopped onions,tomatoes,garlic cloves and fry well.

Allow the ingredients to cool. In a mixer jar,add roasted ingredients and grind to fine powder.Over this add sauteed onions,tomatoes,garlic cloves and grind to fine paste using little water and keep it aside.

In a pan add a tbsp of oil and add chopped brinjal,salt,turmeric powder and fry well till it gets cooked and switch off.Transfer the cooked brinjal to another container.

In the same add oil (if required) add fennel seeds.When it starts to splutter,add the gound paste,salt and fry well till the paste thickens.At last add garam masala powder and fry for a couple of seconds.

Now add the sauteed brinjal over the paste and mix well and switch off.

FLATTENED RICE TOMATO UPMA

Flattened rice, is a source of carbohydrates,iron,vital vitamins and antioxidants. It has a low calorific value and easy to digest. Its gluten free and hence,a wise option for breakfast. 

 

 

 

 

 

 

 

 INGREDIENTS

 

FLATTENED RICE- 2 1/2 CUPS

TOMATOES- 3 NOS

ONION- 2 NOS

CHILLI POWDER- 3/4 TSP

 

TURMERIC POWDER-1/4 TSP

 

MINCED GARLIC CLOVES- 3/4 TSP

 

MINCED GINGER- 3/4 TSP

 

SALT TO TASTE

OIL- 5 TSP

MUSTARD- 1 TSP

SPLIT URAD DAL- 1 TSP

GRAM DAL- 1TSP

CUMIN- 1 TSP

ASAFOETIDA-1/4 TSP

METHOD

Wash flattened rice thoroughly and remove the impurities. Soak the washed flattened rice in water for couple of minutes and drain the water.

 

In a pan heat oil. Add mustard.When it starts to splutter,add gram dal,split urad dal,cumin seeds,asafoetida and fry well.

 

Over this add chopped onions,salt and fry till the onions turn translucent.Now add minced garlic,ginger,chopped tomatoes and fry till tomatoes turn mushy.

 

Add turmeric powder,chilli powder and fry well till the raw smell goes off.

 

Switch off the stove and add the soaked rice and mix well. 

ARISI PARUPU SADAM

 

 Arisi parupu sadam,is an authentic rice dish prepared in the Kongu region,in Tamilnadu. Arisi,is Tamil word for rice and parupu  sadam translates to lentil. Though,this rice tastes like sambar sadam,there are differences between the two. Tamarind is not used in this preparation. This one pot meal can be prepared with ease.

 

 

 

INGREDIENTS

RAW RICE- 1 CUP

TOOR DAL- 1/4 CUP

 

WATER- 5 CUPS

ONIONS- 2 NOS

TOMATOES- 2 NOS

GARLIC CLOVES- 5 NOS

SAMBAR POWDER- 3 TSP

TURMERIC POWDER-1/4 TSP

FOR TEMPERING

SESAME- 1 TBSP

MUSTARD- 1 TSP

CUMIN- 1 TSP

RED CHILLIES-2 NOS

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

METHOD

Wash rice and toor dal and soak it for ten minutes. Heat sesame oil in a pressure cooker and add mustard,when it starts to splutter,add cumin seeds and other ingredients cited under the column "for tempering"

Over the tempering,add chopped onions,salt and fry till the onions turn translucent. Now add garlic cloves,tomatoes and fry till the tomatoes turn mushy.

 

Over this add turmeric powder,sambar powder and fry in mild heat for a minute and switch off.

Now transfer the soaked rice and lentil to the pressure cooker and add five cups of water salt and close the lid.

Cook for 5-6 whistles and switch off. If you want your rice to be of fluffy consistency,then reduce the water quantity and the whistles.

On cooling,remove the lid,and add 4tsps of ghee and mix well and serve.

PUDALANGAI KOOTU | SNAKE GOURD LENTIL CURRY

 

INGREDIENTS

 

SNAKE GOURD- 500 GRAMS 

GRAM DAL-  1 1/2 TBSP

MOONG DAL- 1 1/2 TBSP

 

TURMERIC POWDER- 1/4 TSP

 

SALT TO TASTE

 

OIL- 4 TSP

 

MUSTARD- 1 TSP

 

SPLIT URAD DAL- 1 TSP

 

ONION- 2 NOS

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

GREEN CHILLIES- 2 NOS

CHILLI POWDER- 1/2 TSP

INGREDIENTS TO GRIND

COCONUT GRATINGS- 2 TBSP

GINGER- 1INCH 

CUMIN SEEDS- 3/4 TSP

 

 

 

METHOD

 

Wash,peel the skin and chop the snake gourd after scooping out the seeds from it and keep it aside.

 

In a pressure cooker,add gram dal,moong dal,turmeric powder,salt and water and cook for three whistles and switch off.

 

On cooling,open the cooker lid,and transfer the chopped snake gourd pieces and closed the lid and cook for one whistle and switch off.

In a pan add 4 tsp of oil and heat it. Add mustard,when it starts to splutter,add split urad dal,curry leaves,asafoetida,chopped onions,green chillies,salt and fry till the onions turn translucent.

Now add the ground paste,salt,chilli powder and fry till the raw smell of the paste goes off.

Now add steamed ingredients over the sauteed paste and simmer in mild heat for a minute and switch off.

 

MALIDA | MALEEDA

 Malida,is a traditional sweet popular in the Muslim community, in India and Pakistan. This sweet dish has its roots in the Afghan. This dish can be prepared from sugar or jaggery.I used sugar in this recipe. The procedure is very simple.Chapati is pounded coarsely and mixed with sugar,nuts,dry roasted coconut and enhanced with cardamom.

 

INGREDIENTS

CHAPATI- 2 NOS

SUGAR- 1 TBSP

GHEE- 2 TBSP

ALMONDS- 7-8 NOS

CASHEW NUS- 7-8 NOS

COPRA / DRY COCONUT- 1 TBSP

CARDAMOM POWDER- 1 TSP

METHOD

Knead  chapati dough and keep it aside.

Roll the chapati and apply ghee on the surface. Gently fold it from the corners and roll it to round shape and keep it aside.

Roll the rounded dough again and place it on the hot tawa.

Apply ghee on both the sides and cook till you see brown specks on both the sides.

 

Allow the chapatis to cool. Tear the chapatis roughly and pound it in a mixer jar to coarse consistency.

Roast dry coconut gratings,raisins,almonds,cashew nuts in ghee and keep it aside.

 

Take the ground chapati in a wide jar. Add sugar,roasted nuts and coconut gratings,cardamom powder and mix well.