Roasted split Gram Dal/Daria Dal Archives - My Veg Fare

Cauliflower - Peas Kurma

Jayasri Ravi — Sat, 19 Feb 2011 23:42:00 +0000

Hi I am planning to post all my recipes from Raji's kitchen rather RAKS KITCHEN, hope you are also with me dishing out recipes from her kitchen, I know linky keeps giving me trouble, hope so it is rectified now!, one more day to go come on.... Love to see you what you have all done...
I have nothing to say much more about Raji and her lovely blog she is great blogger, with a lovely smile, and a good friend and of course with amazing pictures and lovely recipes...
I have tried so many of her recipes, as I am person who tries to look out for recipes from other bloggers for everyday cooking, when I get the vegetables I start looking for different recipes which I haven't tried out, I will be posting some recipes from her blog..
I did a little change in the recipe.., nothing extra.., just the method.

CAULIFLOWER - PEAS KURMA

INGREDIENTS:
1 (around 600gms) Cauliflower Florets
2 (around 280 gms) Onions
2 (around 220 gms) Tomatoes
1 and 1/2 Cup Peas
1/2 tsp Turmeric
Salt as required
3 to 4 tbsp of Oil
Few Coriander leaves to Garnish

GRINDING:
1/4 Cup Coconut fresh
10 Nos Cashew nuts
1 Onion chopped
1 tbsp Pottukadalai/Daria/Chutney Dal
2 to 3 pods of Garlic
1 No. Cardamom
1/2 '' Cinnamon
2 cloves
4 to 5 Green Chillies
3 Red chillies
1 tsp Coriander seeds

METHOD:

Grind Using all the things under Grinding and from the Ingredients heading the Tomatoes and Onions into a smooth paste.
In a large bowl cook cauliflower and Peas with little turmeric and salt until well cooked then drain and keep them aside until required.
Take a large pan, Heat oil then add the Ground paste and turmeric to it, fry until the oil leaves the sides of the pan and the raw smell of the onions and tomatoes disappears.
Now add the cooked Cauliflower and peas into it with required quantity of water and boil for few more minutes with chopped coriander leaves and a closed lid in a medium flame say around 10 minutes, until they are all well combined and the veggies absorb the masala.
Garnish with coriander leaves and serve with Chapatis, dosas, Ghee rice etc..

I am sending this to my own event Bloggers Marathon from Raks kitchen
It was so lovely thanks Raji for sharing this recipe...

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Kumbakonam kadappa (Potato Gravy from the city of Kumbakonam)

Jayasri Ravi — Tue, 21 Dec 2010 20:53:00 +0000

It is becoming cold and cold here, the temperatures are freezing down, I had planned I will post my other DB challenge recipes, ICC recipes, nothing seem to work out, as I am sick with cold, cough and fever, I had this in my draft from a long time, I made this when this girl was still a budding blogger now she has her own website, and of course a wonderful one too.., check out her blog.., As I was browsing her site one day I found this name very appealing!, I have been to Kumbakonam for just a visit to the temples around, never knew about this dish. when I read the Ingredients I was interested as it had Moong dal in it! who will not get tempted and I would not worry about this being gone in a jiff in my home as everyone of them is crazy of Potatoes.
Coming back to the recipe.....

KUMBAKONAM KADAPPA

INGREDIENTS:

6 to 7 Medium sized Potatoes

1/2 cup Moong dal

1 Medium sized onion

2 Green chillies

2 pods of Garlic

salt as required

1/4 tsp of Turmeric powder

6 to 7 sprigs of fresh Coriander leaves

1 tbsp of Lemon/Lime Juice

A few curry Leaves

A Pinch of Asafoetida

To Grind:

1/4 cup grated fresh coconut

2 Garlic pods

3 Green chillies

1'' Cinnamon stick

2 tbsp Daria dal/Pottukadalai/Roasted split Gram dal/Chutney dal

1 tbsp Poppy seeds

1 tbsp Coriander seeds

For Tempering:

1 tbsp of Oil

1 tsp Mustard seeds

1 tsp Cumin seeds

METHOD:

Chop the onion, Garlics and keep them ready.

If you want you can cook the potatoes previously or if using her method you can cook them in the pan after the tempering is done directly.

I cooked my potatoes previously in my pressure cooker, removed the skin and kept aside. when cooking the potatoes I had also cooked the moong dal in a separate container with 1 cup of water in the pressure cooker and kept it aside too.

Now Grind everything the header to Grind into a smooth paste with help of 1/2 cup of water and keep it ready too. ( You must first grind everything to a kind of powder/paste first without adding water, so the small things of masala used will grind well, if you add water in the beginning the masala will not grind to a smooth paste as we require to our consistency of smoothness this is applicable to all kind of gravies, sambhars, kootus we prepare).

Take a deep pan/kadai, heat the tbsp of oil add mustard seeds, cumin seeds and when they start spluttering up add chopped onions and Garlic and fry until they are transparent then add curry leaves give a slight stir then add the cooked potatoes and Moong dal then around 3 to 4 cups of water depending upon how thin or thick you want it, I added more water as I wanted it like a gravy for my Dosa then add required quantity of salt.

With an other 1/4 cup of water I made a liquid paste of the ground Masala (I usually add little more water once I grind to make into a nice liquid paste so when I pour into the boiling gravy it should not form any lumps and not mix well properly, this way I am sure it mixes well) and added it to the cooking Potato Dal, stirred it well and allowed it simmer for few more minutes, until the raw smell disappeared and the gravy started thickening.

Well that is done now, add the chopped Coriander leaves mix well, switch off, add the tbsp of lemon juice again give a good mix and serve hot with Chapatis, Dosas or Idlis

As she enjoy this Kumbakonam Kadappa with all the wonderful spices in it...

Oh! I forgot to tell you who it is right ? It is none other than Sowjanya of Ruchika Cooks check out her blog for the details of the Place and details of how she got into this recipe... Thanks dear for this lovely recipe.

Another click of my Kumbakonam Kadappa ..........

I am sending this to Priya and Aipi's Book marked recipes on Tuesday, (I am keeping my word on this right ?), well I am rocking by posting my tried and tested recipes :))

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Punjabi Kadi Pakoras for Indian Cooking Challenge

Jayasri Ravi — Thu, 21 Oct 2010 10:56:00 +0000

Hi friends, Hope you are all doing well, I have been on and off from blogging, as usual, too many things to do and completely busy with life and health seems to play around too, seeping when ever I am not able to cope up with situations, with all this weather too is changing now and then as it pleases.
I did not make to the challenge up until yesterday 10 days of Navaratri I just didn't want to use onion or Garlic, not that I am too superstitious, I just try not to cook anything with onion or Garlic Or I will see to it I won't eat it, So, I decided to leave it until after the festival.
I have already missed two of ICC challenges, One because of the sun and the next one because I did not have the right utensil, this was the easiest, simplest, delicious recipe. Tell me who would not like it, the whole family was all for it, I have made Kadi many times with veggies, but not with pakoras, It is something like I sometimes I put the dal vadai's in Morekozhambu.
Thanks Simran for this delicious recipe and thanks valli for making us to do this, I would not have made this dish at all if not for the challenge, as Pakoras we would have eaten just like that 🙂 right ?.
Coming back to the recipe..
I made this recipe just noting down the Ingredients and the method.

PUNJABI KADI PAKORAS

INGREDIENTS:
1 cup Chickpea flour
2 tbsp Rice flour (not in the recipe)
1/4 cup of Roasted Gram flour (not in the recipe)
2 Onions
1 to 1 and 1/2 tbsp of Red chilli powder
1 tsp of Ajwain seeds/carom seeds (not in the recipe)
salt as required
Oil for Frying

FOR THE KADI
3/4th Cup of Besan flour (chickpea flour)
4 Cups of water (extra water if needed)
3 cups of Yogurt
1 and 1/2 tbsp of Chilli powder
1 tsp Mustard seeds
1 tsp of Fenugreek seeds
1/2 tbsp of Cumin seeds
1 tsp of Ajwain seeds
1 Medium sized Onion
1 tsp Turmeric powder
1 tsp Garam Masala powder
1 tsp Amchur powder
salt as required ( say around 1 and 1/2 tbsp)

METHOD:
I changed the recipe a little bit, I wanted the pakoras more crispier and I didn't want them to soften up too much when soaked in the kadi, so I could munch on it :)) wicked isn't it ?, well I thought kids would love it that way.
I usually do not add water to the pakoras as Onions give out water of their own which is usually sufficient to make lovely crispier pakoras.
The White Onions which I get here in UK really gives too much water.
Chop the onions add salt and leave it for few minutes say around 1/2 an hour.
Meanwhile Mix water and Besan flour together without any lumps and yogurt and mix well and start heating in a low flame. Do not forget to keep stirring occasionally, otherwise you might end up having a burnt bottom, as it starts to thicken.
Meanwhile chop the onion, Heat a Kadai/wok with a 1/2 tbsp of oil add Fenugreek seeds, Mustard seeds, (watch out that the fenugreek seeds change colour to golden brown do not allow it to turn black), Cumin seeds, Turmeric powder when a nice aroma comes out add the chopped onions and a few Curry leaves and saute until they become transparent, then here I changed the recipe a bit I added Chilli powder, Amchur powder, Garam Masala and powdered Ajwain powder and sauteed it a little bit, then added this to the Kadi.
Mixed well and allowed to cook for a few more minutes in a low flame.
Meanwhile take a wok pour oil for frying the pakoras,
Check out the oil by holding your palm on top of the wok (of course not too close) you can notice that their is a warmness that shows that oil is getting heated up give it one more minute and drop the batter to make pakoras another method to see if the oil is ready to be used put a drop of the batter into the oil after 10 to 15 minutes and when it pops up to the surface immediately then it is the right time to fry.
As we had already left the onions to marinate with salt, water would have oozed out now add the salt as required, chilli powder and Ajwain powder mix well then add the Chick pea flour, until it becomes a thick batter, then take a spoonful or use your hands and drop it in small portions (say the size of small lime) and fry them until they are golden brown in colour. Drain them out on a kitchen towel.
Put these pakoras into the Kadi which is on the stove in a low flame increase it to a medium flame and now you would have noticed that the kadi is getting thicker and allow it boil for a few more minutes then put off the stove and allow it to soak well.
I made it quite thick because as Simmi was saying that Punjabi Kadi 's are thicker version and the thinner version are the Gujarati Kadi's.
Well, It was a wonderful dish and we all loved it, I had nothing left in my container that night.

Thanks Srivalli of Spicingyourlife and Simran of Bombay Foodie for this wonderful declicious recipe.

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Beetroot - Baby corn pakoras

Jayasri Ravi — Thu, 23 Jul 2009 23:13:00 +0000

Wow, Lovely colour though, ain't it ?, You must be wondering what is this I have made, Of course my Kids said to me, mom, looks like chicken !, Oh!, but no, I was planning to do something last weekend, my kids wanted potato Bajji, I didn't want to use the same vegetable in a row, I thought let me do onion pakoras, then again I changed my mind as I have already done them let me try something new, so I started going through my fridge and I found some 6 to 7 baby corns and medium sized Beetroots ! and that's it Here is my fiery Red Pakoras.

BABY CORN-BEETROOT PAKORAS

Ingredients:

4 small sized onions
2 medium sized beetroot
6 baby corns
1 sprig curry leaves chopped
4 to 5 sprigs of coriander leaves chopped
3 to 4 green chillies
1 tbsp chilli powder
salt as required
1/4 cup rice flour
1/4 cup roasted dehusked peanut powder
1/4 cup roasted gram or dharia or chutney dal powder
1/2 tsp garam masala powder
few cashewnuts (optional)

METHOD:

First of all I would like to tell you all the above said ingredients were suitable according to my veggies so, just use ingredients according to your taste
Second thing is as I said in my onion pakoras I had equal quantity of the flour dal powders mixed and ready and used it only as needed accordingly to the veggies so, just keep the mixed powder ready and use it accordingly and store the left over for another session!
First of all chop onions into thin slices just like the pakora style, then grate baby corns and grate Beetroot after peeling the skin,
Then add salt, mix well and leave it for sometime
Meanwhile chop curry leaves, coriander leaves, green chillies, a little piece of ginger grated
After 15 to 20 minutes if you check the bowl with the veggies it would have given out some water on its own.
Now mix all the spices powder and garnishes mix well
Now add the 3 powder and mix well, use only required quantity of water to bind the ingredients not too much so the water which is given by the veggies help them to bind with the powders, just like how you make the pakoras
Heat oil in a kadai, when the oil is quite hot drop the pakoras and fry them until they are done, I can not say to golden brown in this one !
Until the pakoras are well fried and looks quite reddish ( Oh! you would know when to take it out)
Now it is ready, serve it with nice green-coconut-mint chutney or just with rasams 0r sambhars or as a tea time snack

I am not reposting this, but just linking this to Priya of Mharo Rajasthan who is hosting Siri's Healing food event, which this month is Beetroots, I know of course this is not a healthy dish, just a change in everyday cooking.
Back again to link this recipe with Torviewtoronto's Food Palette Red event , I hope she likes it....

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Onion pakoras

Jayasri Ravi — Sat, 28 Feb 2009 02:00:00 +0000

This snack you can get in all the road sides of Bangalore, it's absolutely delicious and on a rainy day it is a great snack to munch!! Everybody would be knowing how to make this, It just happened my hubby's friend somy came to my house, he loves cooking and I used to teach him rasams, sambhars etc., He was asking me about Onion Baaji, which is sold every where here in supermarkets to most food joints, he was wondering what it was and how to make it, I offered him Chai / Tea and told him I was going to make it for him in minutes, I told him it might not taste like the ones he buys but would taste much better. The ones we get here have more Gram flour and with north Indian spices much like a Baajji rather the pakoda we prepare, I told him about the difference and showed him how to make it.

But then I wanted to make a little difference so I added some cashew nuts , Of course my husband loved it, as always he goes nuts over the nuts in dishes.......

ONION BHAJI

Ingredients:

2 Medium sized Onions
8 to 10 cashew nuts
1 sprig of curry leaves
4 tbsp of Bengal gram flour
2 tbsp rice flour / Chutney dal powder **
1/2 tsp chilli powder
salt to taste
2 to 3 Green chillies
a bit of Ginger

METHOD:

Chop onions length wise, green chillies thinly sliced, grate ginger , curry leaves also chopped.
Add required quantity of salt, mix it with the above ingredients and leave it for few minutes, The onions with the help of salt gives out water on its own!!
Then mix in the cashews and the flours, add water if it is very powdery by sprinkling little by little, do not add too much water, then the pakoras will never turn out crispy.
Heat enough oil in a deep frying pan, that is enough to fry the pakoras, just take them in your hand no need to give them any shape, they can be dropped in the oil in irregular shapes and sizes.
Deep fry them and serve them with nice Aromatic chai.

NOTES:

There is no need to actually add water usually the onions have the water content which would be enough.

** Chutney Dal is nothing but Roasted split gram/ Dharia Dal/ Hurigadale in Kannada / Pottukadalai in Tamil / which is used in making fresh chutney to go with Idli and Dosa, using this Dal in powdered form instead of Rice flour gives very crispy pakoras.

Adding a pinch of baking soda gives soft pakoras.

The Baajis you get here have more of gram flour, which are more like lentil vadas we prepare in shape and size and also have garam masala, kalonji, cumin and coriander powder with coriander leaves as well.

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