Horse Gram in English is called in local Indian Languges in different names according to the region Kollu/ Kulith/ Hurli Kaalu/ Muthira / Ulavallu  are some of them.  We use them in different ways, Horse Gram is rich in proteins & Iron, Our elders in the family used to say, that it should be used in limited quantities. Pregnant woman were not allowed to eat usually in the earlier stages of pregnancy almost 6 to 7 months, as according to Ayurveda it produces heat in the body so usually is used in winter like a winter warmer, making soups, Rasam (Hurali Saaru), Molake kattida palya (sprouted stir-fry), Podi, Basaaru etc.

This is a chutney which I have made using Kollu and Paruppu, I made this with Dosa.. spicy and nice..

KOLLU (HORSE GRAM) THOGEYAL (CHUTNEY) 

Recipe: south Indian

cooking time : 30 minutes

  

INGREDIENTS:

2 tbsp Horse Gram

2 tbsp Channa Dal

1/4 cup (nearly 50 grms) freshly grated coconut

5 to 6 sprigs of Coriander leaves

5 to 6 leaves of curry leaves ( Karuvepillai / Karibevu)

5 to 6 Red chillies ( used 5 Byadgi & 2 Guntur )

2 to 3 flakes of Tamarind

2 tsp of Rock salt

Pinch of Asafoetida

little oil

Seasoning

1 tbsp of oil

1 tsp of Mustard seeds

3 to 4 curry leaves

METHOD:

In a wok take little oil 1/4 tsp fry Horse Gram for 5 to 10 minutes in a low to medium flame, remove it on to a plate, in the same wok with 1/4 tsp of oil add channa dal and fry until it changes to golden colour.

Now take both of them in the same wok together, to this add Red chillies, coriander leaves, curry leaves and  Tamarind and fry for few more minutes switch off the stove and to this add coconut and fry for 2 minutes.

Allow it to cool down, take it in a mixer to this add salt and asafoetida and grind it into a powder do not add water as you want it completely powdered well. You can keep it just like that and use it as a powder ( fry coconut a bit more time ), will store up to 3 to 4 days I think OR proceed and make it into a chutney like this....

 

Once done add 1/4 to 1/2 cup water and grind it again for an other time just once it mixes well and becomes a chutney.

In a little kadai (pan), heat oil add mustard seeds once they splutter add curry leaves and switch it off pour this on the chutney and enjoy.

Enjoy with hot rice topped with a tbsp of Ghee or as a side with Dosa or Idli, it also goes well with Venthya Kozhambu.

The post Kollu Thogeyal ( Horse Gram Roasted Chutney ) appeared first on My Veg Fare.

Everybody has favourite food and relish them right ? As for me, Lemon Rice is my all time favourite, If I see it in any blog post I immediately make it :)).  I know I am so crazy of this rice, After started blogging and taking interest not only in cooking, but everything about it like the facts and figures about every Ingredient used, I sometimes feel why I tend to eat spicy and tangy food more often, is it because I lack something in my body which craves for tangy food..?, whatever it is I love this rice, even if given to me everyday I really don't mind. I suddenly realized I have never posted my favourite Rice dish of all time.
I have little story to tell you, Long back when I was doing my SSLC (10th), I was living in my Aunt's house, My Aunt made Lemon Rice and Curd (yogurt ) Rice and asked me to have food and said she would be back after her shopping and said she would come back and eat.  I always adored Radha perimma's cooking, she was my first Guru who taught me cooking from those days. coming back I ate and sat their studying in the lounge, I don't know how or why,  every now and then I must have got up went to the kitchen and kept eating it, God knows how I did it, I had completely emptied the whole bowl, even today when I think how I managed to eat so much rice!!, when she returned she was so upset that nothing was left and she had to eat only curd rice. She is no more but memories like these are my little treasures with her, who was my favourite periamma.
My mom makes the best chitranna according to me, we are all alike right ?, our Mom's are the best cook in the world and to their Grandchildren too.. :).  I have planned to post a few savouries and sweets when my mom is here with me. Her best recipes which she makes most of the times like day to day are the masala vada, Panniyaaram,Thenga burfi etcc..,
Coming to this recipe, it is kannada influenced lemon rice, which amma makes  when it is any special day like festivals or some kind small celebrations when you get bored of vangi bath, puliyodarai etc..,
In karnataka people use coconut just like keralites they use coconut in most of their dishes especially form Mangalore, sringeri and udupi.  we here in karnataka love coconut so much we tend to use it everything possible, sweets to savouries :).  This Masala chitranna is one such dish as it says in kannada coconut grinded with masala has been used to flavour this rice variety..

KAAYI MASAALE CHITRANNA / COCONUT SPICED LEMON RICE

INGREDIENTS:
1 and 1/2  Cups Rice
4 and 1/2  cups Water*
3 Capsicum
1 Cup Fresh Peas
Required quantity of salt
1/4 cup Lemon Juice

FOR SEASONING:
1/4 oil
1 tsp Mustard Seeds
1 tbsp Channa Dal
1/2 tbsp Urad Dal
Fist full of Peanuts
2 twigs of Curry leaves (10-15)

FOR THE SPICY MASALA TO BE GRINDED
5 to 6 Green chillies (depending on the spiciness)**
1/4 (10 to 12 twigs) cup of Coriander leaves
1/2 tsp Jeera
2'' Ginger pieces

FOR THE SECOND PASTE
1/2 cup Fresh Coconut
1 tbsp of Poppy seeds
15 Cashews

METHOD:
Wash Rice and with a tsp of oil***, cook Rice with the right amount of water. for 2 Whistles switch of the stove, and leave the pressure cooker to cool. (see notes)
The First Paste:
Meanwhile, roast poppy seeds in a dry pan for a few minutes in a low flame, stop when you start hearing it spluttering , and then your broken cashews just for 2 minutes, let it not change colour.  Allow it cool and grind it with fresh coconut with a little bit of water if needed into a smooth paste and keep aside, until needed.
The Second Paste:
Grind every thing under the spicy masala  to be grinded into a smooth paste.

Chop Capsicum/ Green Bell peppers into small chunks.
By this time your Rice would have cooled down, Remove it from the container and spread it on a large plate or something similar, to cool down, Just fork it through so it is nice and fluffy. Do not mix too much, just spread it around carefully.
Take a Large wok or pan heat the oil keeping it in a low flame, from the Seasoning list, add mustard seeds, once it splutters add Peanuts saute for a minute then add the dals until they change colour to light golden, by that time your peanuts would have started making noises be careful some times they might fly !!, so, that is why I ask you to keep the flame low, if you are not used to this kind of cooking.
Then add the Second paste and saute for 2 minutes, then add Capsicum and fresh peas mix them well together, cover it with a lid , keep the flame low. Leave it until both of them are cooked well if the capsicum is a little bit crunchy it is fine, but let the peas get cooked, (you can even cook the peas separately and add it to the pan by draining the water completely) by mixing now and then to make sure it is not stuck.
Once they are done, then add the First  masala paste and mix well, here you can increase the flame to medium but keep an eye on it and leave it for few minutes until the water content is almost dried up.  Do not allow it dry up too much as the coconut will start sticking to the wok.
Bring the flame down to low then add the required quantity of salt and Lemon Juice mix well then add the cooked rice, combine them all well together.
Taste it and adjust salt and Lemon Juice to your liking Leave the wok on the stove for 5 minutes with a closed lid and in a low flame.
Switch of the stove and remove it on to an other base, mix them once again, so it is all well distributed. Serve it warm and Enjoy....

NOTES:
* I have indicated this mark on the rice, Just to mention that I use Sona Masoori, The quantity of water depends on the Rice you use. Your Rice when cooked should be fluffy and beautiful for making Rice varities.
** My Green chillies were quite spicy so I have used 1/4 cup Lemon juice, what you need to observe is these two should balance there must be spiciness and the tangy flavour to it.

sending this to Vardhini's show me your hits - Rice started by sangee
Anu's Healthy kitchen South Indian Cooking - Series Event #1

The post Kaayi Masaale Chitranna / Coconut Spiced Lemon Rice appeared first on My Veg Fare.

When Kalyani announced Magic Mingle # 5, I was really not into it, as my kids are not a big fan of Paneer, So when I wore my thinking cap, everything seemed alright, put two and two together and I thought it will work..
I get so involved every time she announces that I indulge myself in trying out new ways, techniques and become more creative in thinking what I can do.., this is what  I tried and turned out very well, my kids just loved it so much, It's such a keeper recipe, This monthly mingle of Kalyani's is such an enjoyable event as I keep trying new methods of cooking and baking.., here is one such thing.., I took a chance and it really worked out, go and try it out and tell me if you liked it.

Let us go straight to the recipe...

PANEER AND MINT FLAVOURED GARLIC ROLLS -EGGLESS

INGREDIENTS:
75 grms Minted Paneer 
300 grms White Bread flour
125 grms Plain flour
2 tbsp oil
1 and 1/2 tsp salt
1 tsp Sugar
2 and 1/2 tsp Active Yeast
100 grms water roux ( Rice flour water roux )
1/4 cup water / or whey water from making paneer
1/2 Cup Milk
Rice flour water roux**
2 tbsp of Chilli flakes

Method for Making Garlic butter
peel and chop around 6 to 7 cloves of garlic
chop 2 to 3 tbsp of coriander leaves  / mint leaves
25 gms butter

Method for Mint Paneer
Check out this Link for making fresh Minted Paneer at home.

Method for making Water Roux 
Check out this link for making Rice flour Water roux

METHOD:



TO MAKE GARLIC ROLLS
First mix both the flours using a sieve or with hand until well combined.
In a large bowl, take 1 tbsp of warm water ( luke warm ) add yeast and a tsp of sugar, leave it for sometime in a warm place, you will notice the yeast bubbling up, this way we will be sure that the yeast is still active.
Meanwhile, In a mixie / food processor take minted paneer  and 1/2 cup of milk, blend them together.
Pour this into the yeast bowl.
Add salt and flours into the bowl of yeast with water using a spatula or using your hand mix them together
to this add Rice flour water roux , mix them well together.
Then start kneading the dough, dust the surface and hand with flour and knead and stretch for 10 minutes, in few minutes you will see that the dough becomes soft and beautiful.
Oil the same bowl and roll this dough in it, and cover it with a cling film and leave it to raise in warm corner for at least 1 and 1/2 hours (depending upon the altitude and temperature of the place you are living ), you can mark the bowl or guess by eyeing that the ball has doubled in shape.
While the dough is rising make Garlic butter, Blend garlic cloves and chopped coriander and Mint leaves into a paste with a tsp of water.
mix this paste with butter and keep aside until needed.
Next punch the dough so the gases are released and spread the dough to a rectangle shape, spread Garlic butter on top of it and some chilli flakes to get a kick out of the rolls when biting into them!!
Now roll out the flattened dough from the longer side when you come to the end pick up the end portion lift it and join it to the top, this way you can be careful that nothing leaks out.
Dust the surface with flour and roll the rolled dough so they are evenly distributed and you would get a perfect log shape, cut them into equal portions.

Preheat the oven to Gas Mark 5/180 degrees, place a bowl of hot water underneath.
Place these portions on a parchment paper giving gaps, and allow it to raise again around 1/2 an hour, you can see that it would have swelled up again.
Brush it with milk and place the tray into the oven and bake for 25 to 30 minutes depending upon the temperature of your oven or insert a skewer which comes out clean  telling you that the roll is done.
Take it out of the oven , leave it on the wiring rack for 5 minutes then slide them on to the wiring rack for it  cool down, otherwise the bottom will get very soggy. as the bread still cooks because of the heat from the tin.
Serve it warm or cold with a hot cup of soup, or just eat it with sauces..

My verdict : My kids fell in love with these rolls, these rolls stayed soft. Keep it in a airtight container. serve it with soup or with ketchup, They even took it for their lunch boxes!!

Stay tuned  I will soon be posting an other recipe with Minted Paneer....., later in the day...

The post Paneer and Mint Flavoured Garlic Rolls - Eggless appeared first on My Veg Fare.

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