Thengai [ Coconut] Thogayal

Ingredients:

Grated Coconut – 1 cup
Red Chillies – 2 [depending on spice levels]
Salt – To taste
Tamarind – A small piece
Urad Dal – 1 1/2 tablespoons
Mustard – 1/2 tsp
Oil – 2 tsp

Method:

Heat oil in a pan. Add urad dal + red chillies and fry well till the urad dal turns golden brown. Drain & keep aside.Allow to cool.
In the left over oil add mustard and switch off the stove when it splutters.
Add grated coconut , salt, tamarind, salt along with the fried dal and chillies and grind to a smooth paste in a mixer, adding little water. The consistency should be semi – solid.
Add mustard as seasoning.
Thengai Thogayal can be mixed with plain rice or had as a side dish too.

Tips

Coconut is the main ingredient of this thogayal. Hence the tamarind or chilly flavors should not be over powering.
A little bit of the fried urad dal [ about 1/2 tsp] can be retained and used along with the mustard as seasoning.
A pinch of asafoetida may also be added while grinding to give that extra flavor.

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

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

Rava Idly

Ingredients

Rava – I cup

Thick Curds – 2 ½ cups

Mustard Seeds – ½ tsp

Channa Dal –  ½ tsp

Green Chillies – 2

Chopped Cashew – 1 tlbsp

Fruit Salt – 1 tsp

Salt

Curry Leaves

Oil

 Variation [Optional]

Finely chopped onions – 1 small

Grated Carrot – 2 tlbsp heaped

Finely chopped tomato – 1 tbsp

Finely chopped ginger – 1tsp

Fry onions till golden brown. Add the rest of the ingredients and sauté for a minute. Add to batter and mix well.

Method

Pour 2tlbsp oil in a pan. Add mustard seeds. When it splutters add Channa Dal and green chilies.

When Channa dal is golden brown add Rava and fry in low flame till well roasted. Switch off stove and cool.

Add half the curds and salt and mix well. Let is rest for 10 minutes.

Add rest of the curds and the vegetable mix [Given above as ;Variation’. This is optional] to the batter and mix well. Add fruit salt and mix. Check for salt.

Grease Idly plates and pour the batter and steam for 5 to 7 mins or till it is done.

Serve hot with chutney of your choice.