Thursday, January 31, 2013

Pasiparuppu kulambu / split green gram dhal fry – Mom’s recipe

   This recipe is one of my favorite recipe of my mom’s cooking. My mom too have sweet memories about this kulambu , she always tell  me and my sis anu that she had this kulambu in her hostel mess during her college days in Coimbatore.
  Mom usually tells she can’t able to get the taste what she tasted in the mess. I like my mom’s version. For all of us , our mom’s cooking will be divine. Lets move on to the recipe.
Requirements :
Pasipparuppu ( split moong dhal ) – 1 cup
Shallots – 5 – 6
Green chilly – 3
Tomato – 1
Curry leave – a sprig
Oil – 1 tbs
Mustard seeds – 1 tsp
Salt as required
Turmeric powder – ½ tsp

Method :
 Cook the moong dhal along with shallots , turmeric powder , chilly and tomato with two cup of water.
Add salt and mix well.
Heat oil in a pan , add mustard seeds and curry leave.
Add this tempering to the dhal.
This dhal is best combo with idly , dosa and roti.

Wednesday, January 30, 2013

Tapioca Fry

 Tapioca / cassava  is called as kuchikilangu in our kongu region . It is commonly called as maravalikilangu in tamil. As this is widely cultivated in our kongu region it was a common snack in most of the homes.
 Tapioca is the root tuber of the plant which is rich in starch, so used to make sago pearls.
Tapioca chips is a famous snack in tamilnadu .as this plant needs less water to grow , it is planted in semidry lands.
  My mom told that during her childhood days , they will have this tapioca as the meal for dinner . Nowadays it has become snack due to less production………….
Requirements :
Tapioca – ½ kg
Pearl onions – 10
Dry / Green chilly – 4
Turmeric powder – ½ tsp
Oil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves
Salt as required

Method :
Peel the skin of the tapioca and  pressure cook.
Let the tapioca cool and chop into small pieces.
Heat oil in a pan , add the mustard seeds and let it crackle.
Add the chopped onions , chilly and curry leaves . sauté well.
Add the turmeric powder and salt .
Add the chopped tapioca and sauté well .
Cook in low from for ten minutes . Stir continuously.
Tapioca fry is ready to serve.

Serve with hot tea .
Note :
Some tapioca roots may take longer to cook.
We make this fry whenever , the tapioca is undercooked.

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Tuesday, January 29, 2013





Spinach Pesto - an Indian Twist

 Pesto is the name to the Italian dip / spice paste used in making pasta. Outside Italy it is used to call all cold sauce and dips.

 It is a sauce originated in northen Italy and traditionally consists of garlic , basil , pinenuts , olive oil and parmesan cheese and grounded with a circular motion of the pestle in the mortar.

The traditional basil based pesto is called as pesto alla Genovese.  There are many varities of pestos are made these days.
Sometimes almonds , cashewnuts , walnuts are used instead of pinenuts and sometimes mint leaves are mixed with basil leaves.


I made this spinach pesto with groundnuts as I won’t get pinenuts in my place. I didn’t tasted raw spinach before , so I don’t know how it will taste. After tasting I fell for it . I used this in making the pull apart bread and also with idli.
 It was simple and easy to make with few ingredients.

Requirements :
Spinach – 2 handful
Roasted groundnuts – 1 handful
Garlic – 6 cloves
Green chilly – 4
Melted butter – 1 tbs
Salt as required

Method :
In a blender , first grind the roasted groundnuts.
Add the chopped spinach , green chilly , garlic and required salt.
Grind again by adding the melted butter.
You will get a fine smooth paste of the pesto.
Spinach pesto with the Indian twist is ready to serve.

Note :
I used the roasted groundnuts with its skin itself , so you can see small red color pieces in the pesto.
Don’t add water while grinding , water from the fresh spinach is enough.

Monday, January 28, 2013

Spinach Pesto Pull Apart Bread - We knead to Bake # 1

Pull apart Bread – I did not made this bread before. After seeing many of the pull apart in the blogger world for the past few days , I thought why I can’t try this .
  I goggled to find a right stuffing and at last stayed on the spinach pesto , but I won’t get pine nuts in my place , so replaced it by peanuts . The recipe of  my version of spinach pesto will follow soon.
  I was surprised after baking this bread and it tasted great. Lets move on to the recipe
Requirements :
Plain flour – 3 + ½ cup
Yeast – 2 tsp
Sugar  - 1 tbsp
Salt – ½ tsp
Oil – 2 tbs
Milk – ½  cup
Water  - ¼ cup
For filling :
Melted Butter – 2 tbs
Spinach pesto – 1 cup

Method :
Heat a quarter cup of water to 110 degree Celsius and mix in a teaspoon of sugar and yeast . Don’t disturb it for fifteen minutes.
The water will look frothy.
Take a bowl , mix the flour and salt together .
Add the yeast mixture and milk  . Make soft dough with a spatula.
Apply oil on the dough and place it in a tight container and leave undisturbed for an hour.
The dough will be doubled in size. Take out and place on the kitchen counter.
Add the half cup of flour little by little and knead well.

Knead by folding the edges inwards and repeat this process for 10 -15 minutes.

Roll the dough using the rolling pin into a square.

Cut into 4 or more equal strips.

In the mean time mix the melted butter with the spinach pesto and apply on each strips.

Stack the filled strips one above other with the filling facing upwards.

Again cut the stacked strips into six equal pieces.

Grease the loaf pan with butter and arrange all the cut strips in the slantingly with the filling inwards.

Mix the milk with sugar and grease on top to get the browning.
Cover again and let it rest for an hour for second rise.

Preheat the oven to 220 degree Celsius for 40 minutes or till browned on top.

Let it cool and serve.
Spicy spinach pesto pull apart bread is ready to serve.

Note :
Filling can be varied to everyone’s taste.
Proofing of the yeast is the main part.

Sunday, January 27, 2013

Beet soup

 Beetroot soup is not only fabulous to eyes but also delicious to have. Yes , this soup was very delicious .
Beetroot are the widely used root vegetable worldwide. It is used in salads , curries , stirfry and so on. Check out my post of Egg less beet cake . Yes , I used beet in making cake……….
 Beetroot is a rich source of potent antioxidants and nutrients including magnesium , sodium , potassium , vitamin C and betaine , which is important for cardiovascular health.
The red colour of the root is due to presence of betanin.
Requirements :
Beetroot – 300 g
Tomato – 1
Butter – 1 tsp
Cinnamon – a small stick
Corn flour – 1 tbsp
Onion – 2 tbs
Garlic – ½ tsp
Salt as required
Pepper powder
Spring onions

Method :
Peel the skin of the beetroot and chop into large pieces.

Add this chopped beetroot and tomato together. Blanch with a cup of water for ten minutes.

Cool and grind into a fine paste.

Melt the butter in a pan , add the cinnamon stick , chopped onion and garlic . sauté for two minutes.

Add the grounded beetroot puree and mix well.

Add about three cups of water and allow to boil .

Add the required salt and pepper powder.

Mix the cornflour in quarter cup of water and add to the boiling soup. Keep stirring.

When the soup thickens , take off from flame.

Sprinkle chopped spring onions and serve.
Delicious purple soup of beetroot is ready to serve.

Soup will be combination of  tastes like sweet , sour and spice.
Note :
Adding tomato gives a mild sour taste to the soup.
After blanching I used the tomato as whole , if you want can peel off the skin and use.
The water used in boiling the beet can be added to the soup.

Saturday, January 26, 2013

Tricolor Rice – For Republic Day

  Rice , continuously posting rice for two days , what to do . 
  I made this rice for me yesterday , as republic day so soon thought to made this rice.
Yes today was the republic day of India. India became a republic country on January 26 , 1950.

Indian national flag is the tricolor flag – saffron , white and green with the blue colored ashoka chakra in the middle.
Saffron symbolizes courage and sacrifice
White symbolizes peace and truth
Green symbolizes faith and chivalry
And the ashoka chakra represents the eternal wheel of law.
 So to symbolize the tricolor of the flag I made this rice.
Requirements :
Cooked rice – 2 cup
Onion – 1
Chopped Ginger – ½ tsp
Chopped garlic – ½ tsp
Mustard seeds - 1/2 tsp
Green Chilly – 2
Grated carrot – ½ cup
Chopped Fenugreek leaves – ½ cup
Salt as required
Oil – 1 tbs

Method :
Heat oil in a pan , add the mustard seeds and let it crackle  , then add the chopped onion , garlic , chilly and ginger . sauté till the onion are translucent.
Add the fenugreek leaves and carrot and sauté for five minutes.
Add the required salt and mix well.
Now , add the rice and sauté well.
Cook for ten minutes with continuous stiring.

Tricolour rice is ready to serve.

Friday, January 25, 2013

Guava Rice

  Guava is tropical  fruit .  Guava is called as koiyapazham / koiyakaai in tamil . Most of the  home will have their own guva tree. we too have three trees in our farm , we get some fruits to eat as squirrels feed on them.
  The term guava derives from Arawak guayabo guava tree , via the Spanish guayaba.
 As it contains , high level of pectin , these are extensively used to make candies , preserves , jellies , jams and marmalades and for juices.

 Guavas are rich in dietary fiber , vitamin A and C ,dietary minerals , potassium , copper and manganese. Guava has four times more vitamin C than orange.
 I prepared this rice with unripe guava , which has a sour taste , so the rice tasted sour.
Requirements :
Cooked rice – 1 cup
Grated guava – ¼ cup
Green chilly – 2
Curry leaves
Peanuts – 2 tbs
Salt as required
Mustard seeds – ½ tsp
Oil – 1 tsp

Method :
Heat oil in a pan , add the mustard seeds and let it crackle.
Add the  curry leaves and green chilly sauté well.

Add the peanuts and saute for a minute.

Add the grated guva and sauté for two minutes or till the water content is dried.

Add the required salt and mix well.

Now , add the rice and sauté well for ten minutes.

Guva rice is ready to serve.
Serve with vadagam or chips.

Note :
As the guva itself has a sour taste , no need to add lemon juice. If you want to add lemon juice can add after taking off from flame.
The guava must be semi ripe and firm.
Don’t use the inner pulp of the fruit.
Peanuts is added to get a crunch while having this rice.