Kara Thenkuzhal/Spicy Blackgram Chakli

This is a very simple chakli/murukku recipe with all store bought flours.

Ingredients:

Rice flour - 2 cups

Urad Dal/Black gram  flour - 1/2 cup

If the black gram flour is not available in store,you can make your own by dry roasting 1 cup of black gram Dal in a pan till it becomes slightly red and a nice aroma comes from the Dal.Grind it to a fine powder in a mixie/food processor.Use as needed and store the remaining flour in freezer.

Chili powder - 2tsp

Jeera/Cumin seeds - 1 tsp

Melted butter - 3tbsp

Asaofoetida - 1/4 tsp

Salt to taste

Water required to make a soft dough

Oil - 3 cups 

Method:

In a medium sized bowl,add the rice flour,black gram flour,cumin seeds,asafoetida,chili powder,required amount of salt and mix well.

Add the melted butter.Add water little by little and knead into a smooth dough.

Heat oil in a deep pan over medium heat.

Place the thenkuzhal disc(the one which has three small holes) in the press.Fill about three-quarters of dough into the press.

Hold the press over the oil and squeeze the press in circular motion.Cook one side till it is slightly brown and turn the other side and cook for a few more minutes until both sides are golden brown in color.

Remove from the oil and drain in a paper towel.Store when they are cool in an air-tight container.

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Coriander/Kothamalli Pulao

This is a recipe of Mrs.Revathy Shanmugam,a great culinary expert of Tamilnadu.
It reminded me of the coriander rice which is served in Saravana Bhavan restaurant .The aroma of the pulao was appetising.

Ingredients:

Basmathi rice - 2 cups washed and soaked in water for 15 minutes

Onion - 1 finely chopped

Ghee - 2 tbsp

Oil - 2tbsp

Fennel seeds - 1 tsp

Cumin seeds - 1 tsp

Bay leaf - 1

Salt to taste

Water -  3 cups

To be ground into a smooth paste :

Coriander leaves - a big bunch washed thoroughly with the stalks removed


Coconut - a small piece

Ginger - 2 tsp grated

Garlic - 2 cloves

Green chillies - 4

Cinnamon - 1 inch piece

Cloves - 4

Star Anise - 2

Method :

Heat oil and ghee in a skillet.When hot add the fennel seeds,cumin seeds and bay leaf.
Then add the finely chopped onions.

When the onions turn slightly brown,add the ground paste and saute till the raw smell goes off.

Now add the basmathi rice and saute for 2 minutes.Add required amount of salt and water.Wait till the water starts to boil.Transfer the contents into a rice cooker and cook till done.

Alternately cook in a pressure cooker and cook for 1 whistle.

Serve hot with your favorite raita.

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Eggless Banana Crumb Muffins

This recipe has become my favorite banana muffin recipe.Ive tried banana muffins recipes before.But this one has the crumb topping for that extra crunchy and sweet top.I found this in allrecipes.com and it has been listed as one of the top recipes with a five star rating.I made my muffins egg less by adding an extra banana.I also added cardamom powder instead of cinnamon for the crumb topping.

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

4 bananas, mashed

3/4 cup white sugar

1/3 cup butter, melted

For the crumb topping:

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cardamom

1 tablespoon butter
 
Method:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.




Ready to go into the oven


In a small bowl, mix together brown sugar, 2 tablespoons flour and cardamom. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.




Fresh out of the oven


Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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Pasta Primavera

Primavera means "season of spring" in Italian.This dish usually is packed with vegetables which are available in spring.But any vegetable can be added to the pasta.The vegetables should not become  soggy but should retain the crispy texture while cooking.There are so many versions of this recipe.A common recipe uses heavy cream and butter.Since I wanted it be light and healthy,I skipped adding those.

This is my kid's favorite lunch box dish.

Ingredients:


Rotini Pasta - 1 pound

Tomatoes - 1

Zucchini - 1 sliced

Carrots - 2   cut into 1 inch pieces

Broccoli  florets - 8

Onion - 1 chopped

Garlic - 3 pods minced

Green bell pepper - cut into thin strips

Marinara Sauce - 1 cup

Oil - 4 Tbsp

Pepper powder - 2 tsp

Salt to taste

Grated Parmesan cheese - 2 tbsp optional

Even vegetables like peas,eggplant can be added.

Method:


Bring a large pot of salted water to boil.Add the pasta and and cook for 10 to 12 minutes or until al dente.
Drain them in a colander.

Heat oil in a pan and add the garlic.Then add the onion and saute till translucent.

Then add the green pepper,zucchini,carrot and saute for 5 minutes.

Now add the pepper powder.Add the marinara sauce and 1/2 cup of water and allow it to boil for 2 minutes.

Now add the pasta ,required amount of salt.

Sprinkle  Parmesan cheese if you prefer.

Serve hot .

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Peerkangai Masiyal/Ridgegourd Masiyal

This is a recipe of Menurani Chellam who is very popular in Tamil cuisine.
I like the way she explains in detail all the recipes.She is an expert even  in International cooking.She hosts the show called Arusuvai Neram.This was featured in an episode.

Ingredients:


Ridge gourd - 4

Boiled toor dal - 1 cup

Green chillies - 4

Ginger - 2 tsp grated

Lemon - 1

Mustard seeds - 1 tsp

Sal to taste

Oil - 1 tbsp

Method:


Wash,peel and cut the ridge gourd into 1 inch pieces.Cook them in a pan filled with water to which little bit of salt and turmeric powder is added.

In a pan,mix the cooked toor dal and ridge gourd,required amount of salt and 1/2 cup of water.Allow it to boil for 3 minutes.

In another pan heat the oil.Add mustard seeds.When it splutters,add the green chillies and ginger.Transfer them to the ridge gourd.Extract the juice of a lemon and mix with the masiyal.

Serve with rice.

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