Kadambam – My Recipe Book

A collection of Vegetarian recipes

Archive for February, 2007

Masala Peanuts

Posted by Sneha on February 28, 2007

Peanuts! A protein powerhouse! Back home, peanuts are eaten boiled, roasted, salted, in a variety of dishes, both sweet and savory! My favorite way of eating peanuts is with Jaggery like in “Kallekkai Unde”…my mom makes the best crucnhy peanut undes or balls! Will get the recipe from her and post it later. My oldest memories of peanuts goes back to when we were kids, one of my aunt had a farm in Chennai and they grew peanuts. Every year, when she came visiting us for the summer she would bring with her bags full of peanuts and cashewnuts and other goodies. The entire family would sit and try to open the peanut shells and we would either boil them with salt or roast them and eat. Those were farm fresh delicious peanuts, Thanks Atthe! for that! .

But, here, I am always looking for easy to make recipes. One such recipe, I came across on this wonderful website, Masala Peanuts. Absolutely effortless and yet delicious and crunchy. Its now a family favorite. Here’s the recipe:

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Ingredients:

Raw groundnuts – 1 cup
Besan – 2tbsp
Rice flour – 2 tsp
Red chilli powder – 1 tsp
Salt
Oil – 4-5 tsp

Method:

Wet the groundnuts completely, by smearing water on them, very lightly but thoroughly.
Mix all dry ingredients well.
Sprinkle over the wet groundnuts & shake the vessel well for them to get a uniform coating.
Heat the oil in a shallow microvessel for 4 mts Hi. (pls. note microwave timings vary)
Carefully transfer the coated groundnuts to the vessel.
Microwave on Hi for 4 mts.
With the help of a fork, try to separate the peanuts(while still hot), if they are sticking to each other
Allow to stand for 5 mts.
Remove to 2,3 absorbent tissues for the oil to be absorbed completely.

Enjoy the crunchy masala peanuts!

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Posted in Appetizers/Snacks, Other food blogs | 4 Comments »

Veggie Puffs

Posted by Sneha on February 15, 2007

When I think of my hometown Bangalore, the most memorable things regarding food that comes to mind is the Iyengar Bakery near my home, the vade bonda shop, which opens only in the evenings, Janata Hotel and Veena stores and the little roadside chat corners in Malleswaram. Even after being away from home for almost 10 years, the nostalgia only keeps growing! I am always trying to make the dishes just the way we get in these places! Never the same though, I keep going with the philosophy “something is better than nothing”!! Growing up, not a single day would have gone by when I didnt visit one of these shops. The closest one being the bakery, everyday in the afternoon, we were treated to this wonderful aroma from all the baking, tempting us to go get it straight from the oven. Most of the time, they would say “cant cut the bread, its too hot! ” Who cares?? All we need is the bread, cut or not! I had lots of favorites from this bakery, one of them being the Vegetable puffs!

I know there are 100s of recipes on the net with the potato filling. But, this bakery never put the potato filling in it. So, I kept searching and kept thinking….finally, just going by my hunch and trying to recollect the stuffing from “my bakery” ;-), I came up with this recipe.

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Ingredients:

Pepperidge farm puff pastry sheets
Onions – 1 big
tomatoes – 3 med
1 carrot , grated
green chillies – 6
1/4 tsp jeera for seasoning
coriander leaves for garnish
Salt to taste

Method:

Heat oil, add jeera and then add the onions and saute till the raw smell goes.
Then add green chillies, finely chopped tomatoes and grated carrots.
Saute for about 5 mins, or until everything is cooked and comes together.
Garnish with coriander leaves.
Take off the heat and let cool.

Roll out the pastry sheets and cut them into small rectangles. (about 2 inch x 2inch size, approx)
Slightly roll them little bigger.
Take a tbsp of the prepared filling and cover all sides by smearing a little water and pressing.
Finally, give them a butter wash (or egg wash for egg eaters).
Bake in a preheated oven for 15-20 mins at 350 deg, until golden brown.

Posted in Appetizers/Snacks | 6 Comments »

Alu Bonda

Posted by Sneha on February 13, 2007

Who doesnt like a warm deep fried snack on a day you get a foot of snow?? As soon as my daughter came back from school, we went sledding and making snow angels and snow balls and after all the fun, we were dying to eat something warm. Thinking back, at my home in Bangalore, on a rainy or cold day, my dad or my sister would always walk to the nearby Vade-Bonda shop, and get them right out of the Tawa for all of us to enjoy! Talk about Nostalgia!!! So, I thought what could fit the bill more perfectly than Alu Bonda? And thats exactly what I did!

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Ingredients

For the batter:
Besan(Kadale maavu) – 1 cup
Rice flour -2tbsp
Red chilli powder – 1/2 tsp
Salt to taste
Soda – A pinch

Potato – 3 med
Onion – 1 med
Fresh green peas – 1/2 cup
Green chillies 6-8
Ginger – 1/2 inch finely minced
Turmeric powder – a pinch
Oil – 2 tbsp
Coriander leaves – 2tbsp
Oil for deep frying.

For seasoning:
Mustard, Jeera

Method

Filling:
Boil the potatoes till soft, peel skin, mash coarsely and keep aside.
Heat oil, add seasoning.
Add onions and green peas and saute until soft.
Add salt, turmeric powder.
Remove from heat.
Add the mashed potatoes and coriander leaves and mix well.

Mix the ingredients for the batter to a nice thick dosa flour consistency.
Make small balls of the filling and dip them in the batter and immediately drop them in hot oil.
Deep fry until golden.
Serve plain or with mint chutney or any chutney of choice.
Enjoy your evening snack!

Posted in Appetizers/Snacks | Leave a Comment »

Tomato Pachadi

Posted by Sneha on February 13, 2007

Come winter, I get all lazy trying to get cozy! I like to cook something real quick and simple and be done with it. And tomato pachadi is a purrrrrrrrrrfect dish for such times!

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Ingredients

Tomatoes – 4
Green Chillies – 4
Curd/yogurt – 2 cups
Turmeric – a pinch
Salt to taste

For seasoning:
Oil 2 tsp, mustard, jeera
Coriander and curry leaves

Method

Heat oil, add seasoning, then add green chillies, saute a minute.
Then add tomatoes and let it cook until soft
Then add turmeric powder, salt to taste, curry leaves and coriander leaves, boil for a minute.
Remove from heat and let cool for sometime.
Finally add curd. Mix well and serve with hot rice !

Posted in Main Dishes, Traditional Iyengar Recipes | Leave a Comment »

Paneer Butter Masala

Posted by Sneha on February 13, 2007

Yummmmmmmmmmm…Who does not like those North Indian dishes whipped up with paneer? They look sooo rich and sophisticated, whenever I ate them in the reataurant, I always thought it takes a lot of time and effort to make them. Not until I started researching and collecting the recipes, I realized that “looks can be deceiving”! Here’s one such recipe I got from bawarchi, a sure simple, superhit party dish!

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Ingredients

Paneer cut in cubes(1/2 lb)
1 onion – chopped
1tsp ginger – garlic paste
4-5 tomatoes
4 tbsp oil
1tbsp crushed kaju
1/4 cup milk
1tbsp kasoori methi
1/2 tsp rosted zeera pd (cumin seeds)
1tsp red chilli pd.
salt to taste
1/2 tsp garam masala
1/2 tsp sugar
1/2 green bell pepper- cut into thin shreds
1/2 Onion cut in thin rings
1tbsp salted butter

Method

Grind onion, ginger, garlic together.
Grind tomatoes to puree.
Cook onion paste(from step 1) to light golden in oil.Add red clilli pd. Cook for 1/2 min.
Addmilk gradully. Cook for2-3min.
Add crushed Kaju cook for 2-3min.
Add tomatoes. Cook for 10-15 minon slow fire till oil separates. Add zeera, garam masala, salt,sugar.
Add 1/2 cup water. Cook for another 10-15 mintill oil saperates and the gravy dries up to thick masala gravy.
Add kasoori methi.
Add paneer and let it simmer for 2 min. Keep aside.
Heat butter in a pan add bell pepper, onions.
Saute for 2-3min.
Add these vegetables to prepared gravy.
Serve hot with roti or parathas.

Posted in Main Dishes | 7 Comments »

Avarekkai Upma

Posted by Sneha on February 13, 2007

Avarekkai – Anyone from Bangalore? Karnataka? I can see you drooling already! There are harldy any I know of , growing up in Karnataka and not liking Avarekkai!!! Avarekkai, also called Indian Field Beans or Surti Papdi Lilva, can be used in a lot of dishes, the most famous being the Avarekkai Sambar, also used in Rasam, upma, akkiroti, poriyal (dry, side dish), the list goes on. It just tastes divine, anywhich way you decide to cook and eat it! Being in the US, I used to get homesick whenever I thought of this. After a lot of searching, I found that this is avialable in the Indian groceriy stores here in the frozen section as Surti Papdi Lilva! So, glad I found it, I’ve been relishing all the dishes I could probably make with it. Today, being Avarekkai Upma.

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Ingredients

Upma Rava – 1 cup
Med onion – 1
green chillies 3-4
1/2 cup frozen avarekkai (Surti Papdi Lilva – in US)
oil – 4 tsps
Mustard, jeera for seasoning
Curry leaves and coriander leaves
2 1/2 cups water
salt to taste

Method

Fry rava on low flame to get rid of the raw smell
Add little water and salt to the avarekkai and cook in the microwave for 4-5 mins or until soft.
Heat oil, add seasonings.
Add onion, green chillies.
Saute until the onions are cooked, then add the cooked avarekkai.
Add water, salt to taste, let the water start boiling.
Then add the rava with continuous stirring to avoid knots.
Lower the flame and let it cook for 5 mins.
Add curry and coriander leaves and switch off.
Aromaful, flavorful, memoryful. delicious avarekkai upma is ready to eat!

Posted in Breakfast | Leave a Comment »

Thothapuri Mavinakai/Mango Pickles

Posted by Sneha on February 13, 2007

This is one of my favorite, mouthwatering Thothapuri Mavinakai Pickle!!! Thothapuri, also called as KiLi Mooku manga (‘Cos, one end of the mango looks like parrot’s nose) in Tamil, is a kind of mango you get in Bangalore, probably in the neighboring places too, which kinda tastes a little sour and a little sweet and hence needs no marinating when used in dishes. Mavinakai , in Kannada simply means “Raw Mango”.

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 Here in the US, ofcourse, there is no Thothapuri :-(, but, most varieties we get here, are not too sour, thereby can be a good substitute for the great Thothapuri!!! I live in a place where it is really hard to see some nice raw mangoes. But, last week, it was a pleasant surprise when I walked into my local Indian grocery shop to find some good ones. So, here goes my first recipe РThothapuri Mavinakai Pickle!

Ingredients

1 Big Raw Mango
4 tsps chilli powder
1/4 tsp dry roasted methi powder
Salt to taste
1 cup water
4 tbsp Oil
1/2 tsp mustard seeds
Pinch of Asafoetida (hing)

Method

1.Wash the mango and wipe it dry.
2.Chop the mango into smal,thin pieces.

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3. Sprinkle salt.
4. Boil the water, add chilli powder, boil for a minute more and switch off. (This should be a soupy consistency, not watery, if its too watery, feel free to add some more chilli powder).Pour it over the chopped mango.

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5. Sprinkle the methi powder on top.
6. Heat the oil, splutter mustard seeds, finally add asafoetida(hing) and pour over the mango.
7. Mix everything, adjust salt and spice, and its ready to eat.

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Keep refrigerated. Actually, tastes more divine after a couple of hours of refrigeration.

If the mango is absolutely not sour, you can add some vinegar to this, gives the much needed sourness as well as helps to preserve longer!

Posted in Chutneys/Pickles/ Powders | 4 Comments »