SaturdayLunch_19Nov11

I was delighted to cook last Saturday, 19th Nov 2011 a variety of dishes viz., Rice, Dhal Fry, Rasam with Dhal, Beetroot Palya/Poriyal, Sweet Pongal and curds (of course, curds is just adding sour curds into the milk nothing more than that).

Sweet Pongal/Chakra Pongal

Beetroot Palya

Dhal Tadka

Rasam with Dhal

MosaruKodabale-MosaruNipatu

In the evening, I had prepared Mosaru Kodabale and Mosaru Nipatu. Thus was my beautiful Saturday.

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TomatoBread

My working day starts with writing a post. I am getting addicted to my blog. Thanks for all those whom I follow through their blogs. Added advantage is event in their blog.

Yesterday, I had just posted my tomato gojju recipe which I prepared on last friday. As it was over I just did tomato gojju and mixed it with my bread. Had tomato bread and coffee for my breakfast, an yummy and healthy breakfast.

Ingredients:

• Tomato Gojju - 1 tbsp
• Bread - 2
• Butter - 1 tsp

Method:

1. Put the butter on the bread on both the sides and toast them
2. Separate the bread crumbs from the bread and keep it aside
3. Take a bowl and mix bread pieces and tomato gojju.
4. Garnish the mixture with bread crumbs as the bread pieces would have become soft.

This post is going to the following events.

Breakfast Club by Krithika on Krithi's Kitchen started by Helen.

Weekend Herb Blogging #310 by Cristina on Cook (almost) Anything Atleast Once started by Kalyn Kitchen.

LGSS - Tomato event by Anu started by Vatsala.

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Paddu

Paddu

Paddu or Khara Panniyaram can be had as a breakfast or as a snack. This is made up of dosa batter. This can be served with any kind of chutney. Children would love to eat them with tomato ketchup. This is also a South Indian recipe. Paddu with coffee serves as a winter recipe for your sweet evening.

Ingredients:

• Dosa Batter – 1 cup
• Groundnut seeds – ½ cup
• Onion – 2 nos
• Coriander leaves – ½ cup
• Salt to taste

Method:

1. Roast and remove the skin of groundnut seeds
2. Grind the groundnut seeds just one small round in mixer
3. Add chopped onion, groundnut seeds, chopped coriander leaves, salt to dosa batter and mix them well
4. Put 1 tsp oil in each hole in panniyaram acchu
5. Now fill each hole of panniyaram acchu with the mixture
6. Leave them to roast
7. Add oil on the other side and allow them to roast again (watch out so that it doesn’t get burnt)
8. Remove them from the acchu and serve them with chutney

This post is sent to Winter Carnival launched by Radhika on Tickling Palatea.

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KolluSundal

Kollu Sundal:

Winter in Bangalore is too cold because of its nature, but due to cut down of trees it is not that cold comparatively to previous years.

To keep ourselves warm in winter, we would tend to eat more snacks. On Sunday, my hubby wanted to have  Kollu Sundal, means Horsegram Sundal for snacks and its rasam. My mother-in-law started her preparation for the same.

Horsegram should be soaked atleast for 5 to 6 hours, then it should be cooked in cooker for atleast 10 to 12 whistles. Horsegram would not lose its raw smell, even after it is cooked. Cooked water is used to make rasam and cooked kollu is used to make sundal.

Ingredients:

• Horsegram – 500 gms
• Oil – 2 tsp
• Onion – 4 nos
• Small Green chillies – 6 nos
• Curry leaves - few
• Mustard Seeds – 1 tsp
• Coconut – 1 (grated)
• Salt to taste
• Coriander leaves - few

Method:

1. Heat oil in a kadai
2. Add mustard seeds to the hot oil, and wait till it splutters and add curry leaves
3. Put chopped onions and fry them golden brown
4. Add green chillies and salt and fry them for some more time
5. Pour cooked horsegram and fry them so that onions, chillies, and salt get mixed completely
6. Put coconut and mix them with the mixture
7. Sprinkle coriander leaves on them
8. Remove it from the stove and serve it

This post is going to the event Back to Roots from Archana on MadScientistKitchen and

Winter Carnival from Radhika on TicklingPalatea.

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UllavaluRasam

Ullavalu is a telugu name for horsegram. Its tamil name is kollu.

Rasam is good for digestion. Its famous in South India and elders would prefer to have rasam in their food to ease the process of digestion, especially when there is heavy lunch/dinner.

Ingredients:

• Cooked ullavalu – 1 bowl
• Cooked ullavalu water
• Ripped tomatoes – 2 nos
• Tamarind Juice – 2 tsp
• Mustard Seeds – 1 tsp
• Rasam Powder – 1 tbsp
• Curry leaves - few
• Jaggery – a small one (just for taste)
• Crystal Salt to taste
• Coriander leaves - few

Method:

1. Grind cooked ullavalu and tomatoes to a paste
2. Heat oil in a kadai and add mustard seeds wait till it splutters, add curry leaves
3. Pour tamarind juice and once it starts boling
4. Add salt, rasam powder and jiggery, leave them to boil
5. Now put grinded mixture and cooked ullavalu water leave them to boil in a medium flame
6. Once it is completely boiled, sprinkle coriander leaves and serve them

This post is going to Healthy Cooking Challenge launched by Kavitha on Edible Entertainment.

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BadamDatesBalls

BadamDatesBalls:

I am very eager to post this today itself, which I prepared yesterday night within 20 minutes. I wonder how could a person who was not knowing how to cook sweets, could do it in 20 minutes?

Coincidence is, I checked madscientist'skitchen today written by  Archana and she has also prepared DatesLaddoos from her partner blog, Radhika, author of Ticklingpalatea. I am also sending my post to Blog Hop Wednesday - Week #9.

Ingredients:

• Badam - 100 gms
• Dates - 100 gms
• Sugar - 100 gms
• Cardmom Powder - 1 tsp
• Ghee - 2 tbsp for frying and 1 tsp to grease on the plate
• Milk - 2 tsp to make small balls

Method:

1. Powder Badam, Dates and sugar separately and mix it together
2. Heat ghee in a kadai and add the mixture
3. Roast them in ghee till you get a nice aroma
4. Pour milk and stir the mixture well
5. Grease a plate with ghee
6. When the mixture is warm, make small balls
7. Garnish with copra pieces on top of it

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TomatoChappati

Tomato Chappati:

I came to know that Anu is hosting an event called LGSS-Tomato between 5th Nov to 5th Dec 2011. This LGSS series was started by Vatsala in June 2011. Checked out my dining table, luckily found Tomato gojju and added it along with Chappati.

Ingredients:

• Atta or Wheat flour – 250 gms
• Ghee – 2 tsp
• Oil – 4 tbsp
• Salt to taste
• Water to make Chappati dough
• Tomato gojju – 4 tbsp

Method:

1. Take atta in a bowl, add ghee, 2 tbsp oil, salt and mix them well along with water to make a dough
2. Add oil as and when you mix the dough well so that the dough would be soft enough (you can use milk or curds to get more softness)
3. Make small balls and roll them using rolling pin to a circle size and apply oil and tomato gojju on them, spread it across the circle
4. Fold the sides twice so that a triangle is formed
5. Press the triangle so that the dough is equally spread to make chappatis
6. Put the chappati on tawa or frying pan
7. After it’s roasted on first side, turn it to the other side and spread oil on first side
8. Turn it again and spread oil on second side, roast it
9. Serve tomato chappati with curds

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TomatoGojju

Tomato Gojju:

My mom-in-law, Vani says gojju will save our time and will remain handy for days together if it is cooked properly. Reason behind is, it can be had as a side dish or with rice when you have less time to cook.

Ingredients:

For grinding:

• Ripped tomatoes – 6 nos
• Mustard Seeds – 1 tsp
• Fenugreek Seeds – 1 tsp

For cooking:

• Oil – 2 tbsp
• Mustard Seeds – 1 tsp
• Curry leaves - few
• Chilli Powder – 2 tsp (according to your taste)
• Salt to taste
• Grinded tomato juice

Method:

1. Heat oil in a kadai
2. Add mustard seeds and wait till it splutters
3. Add curry leaves, salt and chilli powder
4. Add grinded tomato juice and keep stirring occasionally
5. Tomato juice starts becoming thick and the oil would come out from sides
6. Garnish cilantro on the top of the juice and remove it from the stove

NOTE: Store it in porcelain dish so that it lasts longer.

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Pesarathu

A famous Andhra breakfast recipe is Pesarathu. It’s made up of green gram dhal and it looks more or less like dosa. This is a slighter different version from my partner Saraswathi's blog.

Ingredients:

• Green Gram Dhal – 500 gms
• Green chillies – 6 nos
• Onion – 3 nos
• Coriander leaves – ¼ bunch
• Water (as required)
• Rice flour – ¼ gms

Method:

1. Soak green gram dhal overnight almost about 8 to 10 hours
2. Next day morning add green gram dhal, chillies, coriander leaves and grind it either in the food processor or in mixer with little water. Batter should be same as dosa
3. Chop onions into small pieces using the chopper or knife
4. Add salt and rice flour to the batter and mix well
5. Heat the dosa pan in a medium flame
6. Add little oil and spread it across the dosa pan
7. Pour the pesaratu batter on the pan
8. Spread it across
9. When the first side is roasted turn it the other side till it gets roasted well
10. Serve it hot with any chutney

For a special taste, garnish onion and coriander leaves on them.

In Andhra they serve this with upma or upittu. This post is sent to Blog Hop Wednesday started by Radhika.


Logo of her contest is as displayed in the side:

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MasalaPapad

After a week full of hectic work schedule at office I am free on weekends. Thanks to all my bloggers whom I follow, because of them I have learnt to think how better my lunch table can be on Saturday.

Isn't it a cool and nice idea to add a hot "masala papad" along with rice, sambar, rasam and curds to make your winter day little hot. 

Radhika of tickling palatea, a fellow blogger has come up with a great theme called Winter Carnival between 1st Nov to 31st Dec 2011, for which I am herewith sending this post. Logo for this event is:

 

 Ingredients:

• Papad - 5 (one for each family member)
• Mustard Seeds - 1 tsp
• Onion - 1
• Tomato - 1
• Lemon - 1/2 slice
• Green Chillies - 1 (as per taste)
• Salt to taste
• Coriander leaves / Cilantro for garnishing

Method:

1. Cut onion into small pieces.
2. Cut tomato into small pieces
3. Chop green chillies
4. Heat little oil in kadai and add mustard seeds, wait till it splutters.
5. Add onion and fry them till they are golden brown
6. Add chillies and fry them for sometime
7. Add tomato and fry them for sometime
8. Sprinkle salt and mix the mixture well
9. Take hot papads (papads which are fried in oil) and add the mixture on them.
10. Garnish cilantro/coriander leaves on the masala papad
11. Squeeze lemon on them

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