22nd January 2010, 07:39 AM #51
Low Calories Dahi Vada(2)
Low in calories (only) - but, high in taste!
If hot immerse in cold water - if cold, in warm water.
Stand for 15 mtes & remove each, GENTLY pressing between palms.
Arrange in a SHALLOW, not deep, plae & pour curds mixed with salt & rec chilli powder.
Garnish with any one of Sweet Chutneysand copped coriander leaves.
I learnt this from Tarla Dalal.
Last edited by Chitvish; 22nd January 2010 at 09:38 PM.
25th January 2010, 12:26 PM #52
Oat Pancakes - add this to morning favourites!!
Maida (all-purpose flour) - 375 gms
Rolled oats - 200 gms
Powdered (granulated) sugar - 100 gms
Brown sugar - 200 gms
Vegetable shortening - 300 gms
Baking powder - 3 ½ tsp
Salt - 1½ tsp
In a large bowl, sift together flour, baking powder, slt & granulated sugar. Stir in brown sugar. Mixwell & then cut in fat till evenly distributed. Stir in oats & mix well. Put in an airtight container. Label & store in a cool dry place.
Use within 10-12 weeks.
Oatmeal mix - 375 ml
Water - 250 ml
Egg - 1, slightly beaten
In amedium bowl, combinemix, water,egg & blend well.
Let stand for 5mtes.
Cook on a hot oiled tava about 3-4 mtes,until browned on both sides.
Makes 10-12no:sof 4” pancakes.
[FONT=Lucida Sans Unicode]I used egg replacement thus:
1 egg = 1 tbsp flaxseed powder + 3 tbsp water.
First powder flaxseed as fine as possible & blend thoroughly with water. I have sofar tried cookies, replacing 3 eggs with 3 times the above mixture. The results have been successful.
Last edited by Chitvish; 25th January 2010 at 12:27 PM.
15th February 2010, 12:03 PM #53
Kozukkattai (1) - the 'intriguing' snack of the South!
Soak 1 cup raw rice in water for 2 hrs, Wash well & drain. Keep 2 cups of water
ready. Grind the rice as fine as possible using necessary water from the 2 cups.
Mix the remaining water with paste , add 2 tsp oil , a pinch of salt & put in a
heavy pan like pressure pan. Keep on fire & cook , stirring continuously to
prevent lump formation. When the dough is completely cooked & has solidified
completely , switch off the flame. Close the cooker & allow it to stand for 10
mts so that the cooking will be complete. Open , cool on a big plate & knead it
very well so that the dough becomes silky without any tiny lump even – this is
most important. ( I usually pass the dough through a puran poli press or
kitchen press as it is called ). Keep the dough covered to prevent from
I now use the food processor-plastic bade or dough kneader & find it very good to get smooth dough.
Puranam or filling :
I am giving a general method – varies for each family.
Lightly roast 2 tsp whole moong till aroma comes & powder . Add this to the
filling . However this step is optional. Grate coconut fine . For 1 heaped cup of
this ½ cup powdered jaggery is necessary. You can give the coconut a run in
the mixi.Mix both & (moong dhal pdr ) & do the filling. The easy way is to
microwave it on hi for 5 mts. Or you can stir in a vessel on flame till it
solidifies on a low fire , taking care not to burn it. Add cardamom powder.
Cool & make small balls. Take a small lemon size dough, pat it into a
2”disc ,put little filling inside , draw the edges to the centre to enclose it
completely – like how we do for stuffed parota or puran poli. Th tip is slightly
elongated to give the typical look ! Make a batch of 7,8 & steam like idlis for 7
– 8 mts. Don’t keep them close to eachother, to prevent sticking. Cool well &
then transfer to a vessel. Keep ½ cup of water mixed with 2 tsp oil in a cup &
wet your hands with that when making the kozhukkattais.
Soak ¾ cup urad dhal + ¼ cup tur dhal ( + ¼ cup gram dhal, optional)
For 1 hr, grind slightly coarse with 7, 8 red chillies, salt & hing. Steam this
mixture. Cool & crumble. Heat oil, temper mustard seeds, urad dhal & curry
leaves & add this mixture. Mix well & remove. For this the outer covering is
made slightly elliptical, a little filling loosely kept inside, closed & steamed.
In some houses this is made.
Equal volumes of til seeds ( usually black variety is used, but can use white
also) & jaggery are used. Crush roasted seeds in the mixi well, then add
jaggery & run both together to get a puranam. Adding cardamom powder is
optional. For this also the outer covering is made slightly elliptical, a little
filling loosely kept inside, closed & steamed.
I made the dough with processed rice flour - one can use the rice flor available in the US also. A cup of flour takes 1 cup+ 2-3 tbsp water.
The photos are illustrative ( I hope!!)
Boil 1 cup water with a pinch of salt+ 1 tsp oil, keeping some extra water boiling in the next stove.
When it boils, add the flour as a whole, stirring.
It will become a mass - keep a wet cloth ready.
Transfer to the cloth
Squeeze it thoroughly to complete cooking.
15th February 2010, 12:10 PM #54
Keep it covered & cool completely.
Make small balls - smear you fingers in (more) water mixed with (little) oil.
There are two methods of making the outer covering (called choppu) using the fingers of both hands.
15th February 2010, 12:15 PM #55
Here, the dough is patted flat to encase the filling.
15th February 2010, 12:20 PM #56
Shaping like a small cup
15th February 2010, 12:26 PM #57
Elongate slightly to get elliptical shape for ulutham puranam
Last edited by Chitvish; 15th February 2010 at 12:28 PM.
15th February 2010, 12:32 PM #58
15th February 2010, 12:34 PM #59
Done! Ready for naivedyam!!
Last edited by Chitvish; 15th February 2010 at 09:57 PM.
3rd March 2010, 11:41 AM #60
Baked Paruppu Vadais (1)
Gram dhal - ½ cup (can be 2/3 cup)
Tur dhal - ½ cup (1/3 cup)
Udad dhal - 2 tsp
Red chillies - 3,4
Green chillies - 3,4
Hing - 1 tsp
Curry leaves - few, finely chopped
Oil - to deep fry
Soah dhals & red chillies together for 2 hrs.
Then drain them for 1 hr - I personally feel this is one point in favour of crisp vadais.
Grind all ingredients (except curry leaves) without adding water, for short spells at a time,checking that it does not get more ground, than coarse.
Mix it thoroughly while needing so that consistency is uniform.
If at all, add 1 or 2 tsp water, not more.
It should reach the consistency that you can hold in hand & pat – not more.
Pat into small discs on a lightly greased baking tray..
Make a tiny hole in the centre & pour 1/4 tsp (only!) of oil.
Bake at 180 C for 10 mtes.
Flip them carefully without breaking.
Bake again for 10 mtes.
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