Potato Bhaaji

This potato bhaaji is extremely flavorful yet quick to make. Makes an ideal side dish for Pooris.The amount of seasoning you add will depend on the quantity of potatoes needed and the spice levels that you require.

Method:
Boil and cube potatoes .
Heat oil in a thick bottom pan and temper with mustard seeds , asafoetida , dried red chillies , curry leaves ,turmeric powder .
Add the potato cubes and keep turning over to coat all cubes with the seasoning.
Add some ginger paste , a touch of red chilli powder and salt to taste.
Serve warm, garnished with freshly grated coconut and finely chopped fresh coriander.

By: Mrs. Shubha Nafrey; http://facebook.com/shubha.nafrey

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Quick Cucumber salad

Healthy and delicious this simple salad can be had as a snack or as an accompaniment with a lunch or dinner menu.

Method:
Grate cucumbers
Add coarsely ground roasted peanuts , finely chopped coriander leaves,and some green chillies (if you like)
Add the following to taste : lemon juice, roasted cumin powder, salt and a pinch of sugar
Heat about a tablespoon of oil, add mustard seeds and allow them to splutter
Turn off the stove and add curry leaves and pieces of red chilli and a sprinkle of asafoetida
Pour over the cucumber mixture
To be served at room temperature

By: Mrs. Shubha Nafrey; http://facebook.com/shubha.nafrey

Chow Chow Chutney

This side dish is actually made from the skin of the Chow Chow and has a slightly sweetish taste to it.

Ingredients:
Peeled skin – 1 Chow Chow
Coconut – ¼ cup
Red Chillies – 2
Green Chillies – 1
Mustard – ½ tsp
Urad Dal – 1 tlbsp
Tamarind – a small piece
Oil – 3 tsp
Salt to taste


Method:

Peel and wash the skin of the chow chow.
Heat 1 tsp of oil and add mustard. When it splutters add Urad dal and both chillies.
Fry till the dal becomes roasted. Set aside.
Pour 2 tsp of oil and sauté the peeled skin thoroughly for 2 mins. Let it cool.
Add all ingredients to the mixer container including salt and grind to a smooth paste.
Serves as a side dish or can be mixed with rice and had too.

Tips:

Ensure that the chow chow is tender and does not have thorns on the skin

For any chutney the amount of chillies or tamarind to be added is determined by three factors –
The quantity of the chutney to be ground
The spice level preferred by your family and you
The spice level or intensity of the ingredients used. Some chillies are extremely hot when compared to some others

By Mrs. Mira Balachandran; mira.balachandran@gmail.com

Mor Kali or Buttermilk Upma

Mor kali is an easy and quick – to – do recipe that is a general favorite in most households in Tamil Nadu. Ingredients are easy to find and it can be prepared within short notice.

Ingredients:
Rice Flour – 1 cup
Buttermilk – 3 cups.
Oil – 3 to 4 tlbsp
Mustard seeds – 1 tsp
Curd Chillies [Mor Molagas] – 2 to 3
Urad Dal – ½ tsp
Channa Dal – ½ tsp
Salt – to taste
Curry Leaves

Method:

• Add rice flour to the buttermilk and mix well to form a smooth batter without lumps. Add salt to taste.
• In a heavy bottomed Kadai or non stick pan add I tlbsp of oil and put in the mustard. When it splutters add urad dal, channa dal, curry leaves & the chilies [ split into two] and fry till the dal is golden brown.
• Pour in the rice + buttermilk batter and mix well.
• Add rest of the oil and stir well in low flame so that the batter does not stick to the sides of the pan. Cook till done [the batter takes on a translucent look when done]
• Serve Hot.

Tips:

Red Chilies can replace Curd Chilies. [Curd Chilies or Mor Molagas are essentially green chilies soaked in sour curds and then dried in the sun completely. These dried chilies are then fried in oil till black in color

Care must be taken while stirring the batter in low flame. That is why a lot of oil is used to ensure that the batter does not burn

If you want to avoid using excess oil you can make the same in microwave too. Prepare the seasoning on stove and pour this over the batter. Mix well and place it in the microwave at medium temperature and stir every few minutes till done. It could take approximately 10 to 12 mins

By Mrs. Mira Balachandran; mira.balachandran@gmail.com

Sundal: Kondai Kadalai [White Channa / Chickpea ] Sundal

Ingredients:

White Channa / Kondai Kadalai – 200 gms

Salt – To taste

Green Chilies – 2 or 3 finely chopped

Grated Coconut – 3 heaped tlbsp

Grated raw mango – ½ cup

Oil – 2 tsp

Mustard Seeds – 1 tsp

Curry Leaves – a few

Lime juice – optional

Method:

Rinse and soak the chana in water overnight or for at least 8 hours.

Cook the soaked chana with a little water in a pressure cooker with the weight on in medium flame for 25 minutes.

Pour oil in a pan and add mustard seeds. When it splutters add curry leaves and green chilies and sauté for a few seconds. Then add the cooked chana along with required salt and cook on low flame till the moisture / water is fully absorbed.

Switch off the stove and add grated Mango and mix well.

When it is fully cooled add grated coconut. If required add lime juice as per your taste.

This is an any time snack that is extremely healthy

Tips:

Some do not like to bite into green chilies. In that case put pieces of coconut in a mixer, add the green chilies to it and grind coarsely. Depending on the how spicy the green chilies are add or reduce their quantity.