Pal Poli

Author: kittymatti / Labels:

Hey guys! Wish u a very Happy Pongal. Here we are after a huge break. Check out this Pal Poli recipe from Priya

Pal Poli

Recipe and Photo Courtesy: Priya (my friend)

This proportion makes 12 small polis.

Ingredients

All Purpose Flour -1 cup
Rava -1/4 cup
Ghee-1 tsp+ 1/4 tsp
Salt- a pinch
Water- to make firm dough

Evaporated milk (fat free)- 11/4 cup
Water-1/2 cup
Condensed milk (non fat)-1/2 cup
MTR badam feast- 21/2 tsp
Cardamom powder-1/4 tsp
Saffron strands- a few
Oil for frying (around 11/2 cups)

Cooking Directions

-Make firm dough with all purpose flour (maida), rava, ghee, salt and water. Knead well. Coat the surface with half a tsp of oil to prevent from getting dry. Cover with a damp wash cloth and set aside for half an hour.
-Soak saffron strands in a little milk.
-Meanwhile, in a thick bottomed vessel, add evaporated milk, water, condensed milk, cardamom powder and badam mix. Gradually bring to a boil on a low medium flame. When it is about to boil over, reduce the heat to low and continue to boil for 6-7 min stirring continually. Turn off the heat. Add the soaked saffron strands. Keep the milk mixture aside. (If you have a sweet tooth, add sugar to taste)
-Heat oil in a kadai until its smoking hot.
-Uncover the dough. Give it a final knead. Divide into 12 equal portions and make little roundels. (Smear a quarter tsp of ghee in your palms to help get smooth roundels)
-Dust the rolling surface with a little flour. Roll out each roundel into about a 3 inch diameter circle with a rolling pin. Carefully drop into the hot oil and fry until both sides are golden brown.
-Dab excess oil with a paper towel and drop polis into the milk mixture. Let them soak for about half an hour
-Garnish with nuts or dry fruits if desired.
-Serve warm or chilled. Yummy!

32 comments

Gulab Jamun

Author: kittymatti / Labels:

Gulab Jamun

Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)

Yummy yummy!!! My favourite sweet! Amma makes the best jamuns. she made it for this diwali and here is the recipe

Ingredients:

250g Khoa
3 tbsp Maida (all purpse flour)- if needed
2 1/2 cups sugar
11/2 cups water
oil for dep frying

Cooking Directions:

Start kneadig fresh khoa in a singke drection using your palm.
Add maida if the khoa is very sticky. The amount of maida depends on how sticky the khoa is. After adding the maida,to the khoa, you should be able to roll it into small balls or finger like shape.
Adding too much maida might make the khoa very dry and hard. So be careful
Meanwhile heat sufficient oil for deep frying.
In another kadai, add sugar and water. Allow it boil till the solution is sticky. You do not have to boil it to a string consistency. Sticky sugar solution should be fine. Now keep it on low flame.
Fry the khoa balls in oil on low-medium heat till all the jamuns are brown and well cooked
Allow them to soak in the sugar solution and after 2min put off the heat in the sugar solution.
Wait for a few min il the jamuns are well soaked. It is now ready to be served hot!
Enjoy it with a scoop of vanilla ice-cream!!!

27 comments

Chettinadu Kara Kozhambu

Author: kittymatti / Labels:

Chettinadu Kara Kozhambu
Recipe and Photo Cpurtesy: Priya (my friend)

Ingredients:

Oil 4-5 Tbsp
Mustard seeds 1 tsp
Asafoetida 2-3 dashes
Tomato 2 medium sized
Onion 1/2 medium sized (or 10 pearl onions)
Garlic 5 pods
Fennel seeds 1/2 tsp
Shredded coconut 2 Tbsp (optional)
Cloves 2
Cinnamon 1 inch stick
Red Chilies 5 (or to taste)
Canned chick peas 1/4 cup (washed and drained) or any other kozhambu vegetable of choice
Tamarind (extract from one lemon sized)
Curry leaves 1 sprig
Turmeric powder 1/2 tsp
Kozhambu powder 1 tsp
Salt (to taste)

Method of preparation

-Add oil in a kadai
-When hot,add mustard seeds.When it begins to splutter,add chick peas and piched curry leaves.
-Add tamarind powder, red chilly powder, kozhambu powder, asafoetida and saute for 2 min.
-Add tamarind extract and let the mixture boil for 7-8 min.
-Meanwhile grind together tomato, onion, garlic, fennel seeds, cinnamon, cloves, shredded coconut (optional) and red chilies.
-Add it to the boiling kozhambu mixture.
-Add salt.Lower the heat and continue boiling till the mixture thickens and reduces to a third of the original.
-Serve this spicy kozhambu with rice and a dollop of ghee!

30 comments

Badam Cake

Author: kittymatti / Labels:

Badam Cake
Photo Courtesy: Padmini, Srinivasan (my parents)
Recipe Courtesy: Sriram (my uncle)



Ingredients:


1 cup skinned powdered Badam (almonds)
3/4 cup powdered sugar
1/2 cup water
1 tsp ghee
Saffron 2 strings



Add water in a kadai and get it going on a medium flame.
Add the sugar and starting. Reduce to low flame.
When a single string consistency is achieved, add the badam powder and mix well.
Continue stirring till it leaves the wall and thickens. Add a tsp of ghee and the saffron strings.
Pour on a greased plate and cut into squares.

26 comments

Vegetable Cutlet

Author: kittymatti / Labels: ,

Veggie Cutlet

Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)

Mom is an expert in cutlets. Here is the recipe..

Ingredients:
1 cup finely chopped mixed veggies (carrots, beans, peas)
2 cups boiled and mashed poatoes (2-3 potatoes)
3/4 cup finely chopped onion
1/2 tsp chat masala
salt to taste
1/2 tsp chilli powder
1/4 tsp turmeric powder
2 tsp oil, oil for shallow frying
2 cups bread crumbs
4 tsp maida (all purpose flour) made to a thick paste with suffiecient water

Add oil in a kadai. Add the onions, salt and saute till transparent. Add the mixed veggies and continue to saute till soft. Sprinkle some water if required.
Add turmeric, chilli powder, chat masala and more salt if required
Add the mashed potatoes and continue to saute for a few minutes
From this mixture, roll out small balls and pat them to the shape of cutlets.
Dip each cutlet in this maida paste such that they get a uniform coating.
Now drop these cutlets in a plate filled with bread crumbs. Toss it over and make sure that it is well coated with a layer of bread crumbs
Heat some oil in a pan sufficient for shallow frying.
Fry these cutlets on both sides till they are well done and crisp.
Serve hot with ketchup

24 comments

Vegetable Do Piaza

Author: kittymatti /

Vegetable Do Pyaz

Recipe and Photo Courtesy: Priya (my friend)

Ingredients:
Onions-2 medium sized (one seperated into induvidual layers and cut in squares and the other blended with little water)
Ginger-1 inch piece (crushed)
Oil-4 Tbsp
Jeera-1 tsp
Green chilly-2(thin sliced)
Red chilly powder -1tsp
Turmeric powder-1 tsp
Garlic Tomato paste-1 small tin ( 3 Tbsp)
Sesame seeds-21/2 Tbsp
Coconut-1 Tbsp
Potatoes (1 medium sized)-cut in wedges.
Paneer sliced-1/2 cup
Frozen Cauliflower florets-1/2 cup
Frozen Peas and small cubed carrot-1/2 cup
Frozen French cut beans-1/4 cup
Lemon Juice-2tsp

Cooking Directions
-Grind together dry roasted sesame seeds and coconut scrapings with a little water into a thick paste.Keep aside.
-Seperate the onion squares on a baking tray and bake on 250 degrees for 25 min.Broil for 3 min making sure they do not burn and keep aside.
-Microwave the cut potato wedges on high for 5 min and keep aside.-Microwave Peas,carrots,cauliflower and beans for 3 min and keep aside.-In a pan add 2 tsp of oil and saute the paneer pieces.Keep aside.
-In a kadai,add 4 Tbsp of oil.When hot,add jeera and green chilly.
-When the jeera begins to splutter,add the ground onion paste,crushed ginger,turmeric powder and red chilly powder.
-Cook till the raw smell of onion goes completely.Then add the ground sesame seed and coconut mixture.
-Add a little bit of water and lower the flame and cook till water reduces.Then add ablout 1/4 cup of water and cook again.This will ensure that the masala cooks well.
-Then add the Tomato garlic paste.Cook for 4 min on medium heat.Add salt.1 tsp Garam masala can be added at this stage if desired.
-Followed by this,add the microwaved vegetables with Paneer towards the end.Add water if needed.
-Saute until vegetables are cooked.
-Turn off the flame and add lemon juice.Mix well.
-Serve hot with naan or rotis.
-Garnish with broiled onions.

25 comments

Burrito and award

Author: kittymatti / Labels:



Recipe and Photo courtesy: Priya (my friend)

Ingredients

Tortillas (white/wheat)-8
Onion- 1/2 (fine chopped)
Tomato- 2 (fine chopped)
Jalapeño- 1 (fine chopped)
Green onions-1 small bunch (fine chopped)
Capsicum / Green pepper- 1/2 (fine chopped)
Cilantro- 5 to 6 sprigs
Vegetable oil- 1 Tbsp
Cumin powder- 1/2 tsp
Salt (to taste)
Low fat refried beans (vegetarian) - 1 tin
Taco Seasoning (vegetarian) - 1+3 Tbsp
Salsa- 8 Tbsp
Tex-Mex shredded cheese (Blend of Mozzarella, Cheddar and Monterey Jack) - 8 Tbsp
Mexican rice- 8 Tbsp
Butter - 4 tsp

Cooking Directions

-In a pan, add oil. When hot, add the vegetables (onions at first and green peppers towards the end), cumin powder and 1 Tbsp taco seasoning. Sauté for 3 min. Turn off heat and add salt and cilantro. Keep aside.
-In another pan, bring 11/2 cups of water to a roaring boil. Then add 3 Tbsp of taco seasoning and mix well. Add the beans and mash well. Boil the mixture and let it reduce. This may take 12-15 min. Keep aside.
-Cook Mexican rice and keep aside.
-Heat a skillet on medium heat. Add 1/4 tsp butter. Cook one side of the tortilla .Add 1/4 tsp butter on the other side and flip.
-With the cooked tortilla on top, layer towards the center of the tortilla-1 Tbsp of salsa, 11/2 Tbsp beans, 11/2 Tbsp vegetables, 1 Tbsp of Mexican rice and 1 Tbsp of Mexican cheese blend. (You may want to work quick at this point to avoid the other side from getting burnt.)
-Roll up the tortilla and place it in the oven on broil for 2-3 min (or less depending on when the cheese begins to melt)
-Serve hot with salsa, guacamole and sour cream.

I thank Sarah Naveen, Shanti, Padma and Priyaraj for the Honest Confession award. It was so thoughtful of guys guys to share it with us. The confessions are here

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