Kuzhi Paniyaaram

Kuzhi Paniyaaram is a round, fluffy, extremely tasty South Indian Snack made of idli / dosa batter.It can be made with left over batter or batter that has turned a bit too sour to make idli or dosa.. Loved by people of all ages, it is easy to make and can substitute as a starter or snack any time of the day.

Ingredients:

Dosa / Idli batter – 3 cups
Besan – 2 tlbs
Onions – 1/4 cup finely chopped
Green Chillies – 3 finely chopped
Ginger – 1 tsp finely chopped
Curry leaves – a few
Oil – To fry,
Appa kaaral or Paniyaara pan made of cast iron or non – stick ware


Method:

Mix all ingredients together to form an even batter . Add a little salt if required.
Place the paniyaara pan [ with 5 or 7 holes as the case may be] on the stove and heat it slightly.
Pour enough oil to fill the holes in the pan.
When the oil is hot spoon the batter into each hole.Keep the heat on low flame to allow even cooking.
When it starts browning turn carefully on to the other side and cook.
Remove with skewers when it golden brown on all sides.
Drain on tissue paper.
Serve hot with chutney or sauce.

Tips: ,
Besan is added only to thicken the batter. If the existing batter is of thick consistency besan can be avoided.
If the batter is of very thin consistency then the paniyaarams will absorb too much oil, which is not healthy.
A little bit of grated coconut and a pinch of asfoetida are optional ingredients.
If you are making it for kids and don’t want it to be spicy for them omit green chillies and ginger,

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

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Mixed Vegetable Chutney

Tired of the usual coconut and tomato chutneys? Running out of ideas? Time to innovate.

Ingredients:

Small Onions – 100 gms
Capsicum – 1 medium
Tomato – 1 big
Grated Radish – 1/3 cup
Garlic – 5 cloves
Red chilies – 2
Green chilies – 2
Tamarind – Small piece
Urad Dal – 1 tlbsp
Mustard – ½ tsp
Oil – 2 tlbsp
Salt to taste

Method:

Heat oil in a pan and add urad dal and the chilies and fry till the dal is brown and roasted.
Add onions + garlic and fry till it is translucent or light brown in color in low heat.
Add capsicum and radish and sauté for two minutes. Add tomatoes and fry for a minute. Keep aside to cool.
Add the fried ingredients to a mixer jar and add tamarind + salt. Grind to a smooth paste.
Heat little bit of oil and add mustard. When it splutters switch off the stove and pour this over the ground chutney.


Tips:

Add or reduce chilies according to your spice requirement
You can add any other vegetable that may be available. But ensure that they blend well in terms of flavor
In case you have raw mango on hand you can substitute it for tamarind. Grate and sauté it with the vegetables

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

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

Quick Fix Chutneys – Spicy Besan Chutney

Generally the term Chutney conjures up images of something ground to a paste to be served as a side dish or accompaniment to some main dish. This dish made of besan is extremely easy to make especially when you are loaded with guests without notice. Serves as a fantastic side dish for both Pooris and Chapatthis.

Ingredients:

Besan – 1 cup
Water – 3 cups
Onion – 1 small, finely chopped
Tomato – 1 small, finely chopped
Green chillies – 4 Turmeric powder – ½ tsp
Mustard – 1 tsp
Urad Dal – 1 tsp
Chilli Powder – ½ tsp
Finely Chopped Ginger – 1 tlbsp
Oil – 2 tlbsp
Curry Leaves
Salt to taste
Half a lime

Method:

 In a pan heat oil and add Mustard seeds. When it splutters add urad dal & green chillies.Saute till the dal is brown.
 Add Onions & turmeric powder and fry till translucent.
 Add chopped tomatoes and sauté for a couple of minutes.
 Mix besan with water to form a smooth batter.
 Add the batter to the tomato + onion mix and mix with a ladle in low flame.
 Add Chilli powder and salt to taste. Stir continuously till it cooks well and the raw smell of besan disappears. Add some water if required.
 The batter with soon turn into a thick paste. Consistency should be like chutney where it can be scooped and placed on a plate.
 Remove from stove. Add lime juice and mix.
 Garnish with curry or coriander leaves.
 Serve it with hot pooris

Tips:
Depending the spice content in the green chillies you can add or reduce the quantity of Chilli powder. But ensure that it is spicy overall
The same with Lime juice. Add according to your taste

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

TIPS FOR BETTER COOKING – PART IV

1.Dry roast fenugreek in a pan, powder it finely and store. A couple of spoons added to your dosa batter will make them very tasty

2.When you have indigestion problem and you feel like having dosa, just mix a spoon of ‘Chukku’ powder [dried ginger] to the batter and make dosas. It is tasty and aids in digestion.

3.When big gooseberries are in season supplement them for tamarind in chutneys. It not only adds to the taste but adds to the nutritive value too.

4.Having guests coming over and need to get the chapathi dough [INDIAN BREAD] well kneaded. No worries. Mix the dough by hand to form a lump. If you have a grinder at home, remove the grinder stone and place the dough in the vessel. Place the stone back on the dough and run the grinder for a couple of minutes. Stop the grinder reverse the dough and follow same procedure as before. You will get soft dough from which you can make excellent chapathis.

5.To get crisp pakodas add corn flour and a tsp of oil to the batter along with besan.

6.To make crisp samosas take a thin dry piece of cotton cloth and place the flour in it and tie it. Place this in a pressure cooker and steam for a few minutes. Use this flour to make the dough.

7.Have too much rice left over? Boil a few potatoes and carrots. Add salt, garam masala powder, turmeric powder to it and mash well. Mix this with rice and add salt o taste. Add a little corn flour and make them into nice round balls. Fry it in hot oil to get an instant tasty snack.

8.If coconut is used in ground masala do not fry it for long.

9.Remove the stems of green chilies before storing them. They will last long.

10.Little sugar added to any gravy makes it tasty.

TIPS BY: Mrs. Mira Balachandran; mira.balachandran@gmail.com

TIPS FOR BETTER COOKING – PART – III

1.To get nicely roasted Colocasia or Seppankizhangu mix a little bit of Besan
[Kadalai Maavu] with sour curd and coat the curry to get the crispiness.

2.If you want the ladies finger pieces to be separate in a subji add a table spoon of curd or tamarind water while sautéing.

3.When you realize there is excessive salt in a dish that has to be reduced you can try any of the three following options: Add a tsp of sugar or a few pieces of potatoes or add a few pieces of raw papaya.

4.When you are left with excessive coffee decoction store the same after adding some sugar to it. It will be as good as new the next day.

5.If the holes in the coffee filter are clogged, clean and wipe the filter dry and show the pores over the gas flame for a few seconds. Tap the filter upside down and all the powder stuck in the holes will fall off, clearing the clogs.

6.While melting butter to get ghee add a little bit fenugreek towards the end will add an extra aroma & flavor to the ghee.

7.A piece of jaggery added to ghee will help preserve it longer.

8.While frying chips or other snacks if there is a danger of the oil spilling over it can be prevented by dropping a few curry leaves or a bit of tamarind into the oil.

9.During winter for quick setting of curds, you can add a small ball of tamarind along with a spoon of curd to the milk for speeding up the process.

10.If your idly or dosa batter has turned too sour just pour two or three tumblers of water to it and wait. After a while drain the water that accumulates on top and then use the batter.

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