Saturday, October 8, 2016

Chowchow Adai

#ChowchowAdai : #Chowchow is known by various names in Thamizh like #SeemaKathirikkai, #BangaloreKatharikkai and is called #Chayote in English.
Last week I went to market to buy a small bottle gourd as I had planned to prepare #adai for dinner. But the bottle gourd available in the shop was too big. I didn't need that much big vegetable as it would go waste. I scanned through other vegetables of the shop and picked up chowchow. I chopped chowchow nicely and prepared adai. The taste of adai was very good and everybody thought it was bottle gourd adai. Here comes the preparation and the ingredients.

Can make 4 pancakes [ adai ]

Chowchow Adai

To soak:
1/8 CupBoiled Rice [ Idli rice ]
1/8 CupRaw Rice
1/8 CupThuvaram paruppu [ red gram ]
1/8 Cupkadalai paruppu [ bengal gram ]
To grind:
1/2 TspAsafoetida powder
1 TspFennel seed
1 TspCumin seed
1/2 inch longGinger piece
2 - 3Dry Red chilly [ adjust ]
1 TspSalt [ adjust ]
To add:
1 Chowchow, peel and chop nicely
1 medium sizeonino, chop nicely
4 TspCoriander leaves chopped
10 - 12Curry leaves chopped
Gingelly oil [ till/sesame oil ]
Ghee to apply over the adai

Method :
Take boiled rice and raw rice in a vessel.
Wash and soak for 2 hours.
Take thuvaram paruppu and kadalai paruppu in another vessel and soak for 2 hours.

After two hours put asafoetida, ginger piece, red chilly, salt, cumin and fennel seed in a mixie jar.
Grind coarsely and then add soaked rice.
Add little water and grind coarsely.
Transfer into a wide mouthed vessel.

Now take soaked thuvaram paruppu and kadalai paruupu and run for a few seconds without adding water.
Transfer into the same vessel containing rice batter.
Mix well and adjust salt.

Add chopped onion, chowchow, coriander leaves and curry leaves.
Mix well the batter and adjust salt.
The batter should be slightly thick and able to spread on tawa easily.
If it is too thick add little water and mix well.

Heat a tawa [ dosai kal ] on a stove over medium flame.
Apply a teaspoon of oil over hot tawa.
Keep two ladle full of adai batter at the center of the tawa and spread evenly using the bottom side of the ladle.
Apply oil on and along the rim of the adai.
Flip the adai once the rim becomes golden color and cook the other side also.
Transfer on to a plate once both sides become golden color.

Apply 1/2 Tsp of ghee over adai
Serve hot with Aviyal or coconut chutny or murungaikai sambar.
Adai tastes too good with jaggery.
Chowchow Adai Chowchow Adai

You may also like to try :

Paruppu Adai
Paruppu Adai
Vazhaipoo Kodi Pasalai Adai
Vazhaipoo spinach Adai
Pesarattu with moth beans sprouts
Arisi Roti [Rice Pancake ]
Arisi Roti
Kezhvaragu Adai [ Ragi Pancake]
Kezhvaragu Adai

Thursday, September 29, 2016

Gulab Jamoon

#GulabJamoon : #Jamoon is one of the most preferred sweets of all age group in India and definitely gets a special place in all festivities of India. My mom used to make jamoons from #paalkova - unsweetened #koya. There used to be a separate kadai to make paalkova in my home from fresh cow milk. She used to simmer excess milk of the day over a burner while preparing food. Then transfer into a dry tiffin boxes and allow them to stand for two to three days. She used to make fresh jamoons for evening snacks from koya adding little maida. The taste of those jamoons still lingering in my tongue.
I have tried jamoons a few times from store bought kova.  The jamoons made from koya never failed compared to instant jamoon mixes. The taste and texture is always very good. The method of preparing instant gulab jamun from the mix available in the market is very simple and easy to make. But most of the time it may not come out well. Jamoons would either become too soft or too hard inside.
Here comes the method of preparing mouth watering gulab jamoons.

gulab jamoon

Ingredients :
200 gmsKoya [ unsweetened koya ( kova ) ]
2 TbspWheat flour
2 CupsSugar
1/2 TspCardamom powder
3 TbspHoney
4 dropsRose essence
2 CupsOil to fry

Method :
Take sugar in a wide mouthed vessel and add 2 cups of water.
Heat on a stove over medium flame.
Keep stirring with a ladle until sugar dissolves and let it boil for 5 minutes.
Turn off the stove.
Now add cardamom powder, honey and rose essence.
Mix well and keep aside.

Take koya and wheat flour in a plate and knead well.
Knead into a smooth and tight dough.
Roll into uniform sized jamoons either long cylindrical or spherical in shape.

Heat oil in a kadai on a stove over low flame.
The oil should be moderately hot and when the jamoons are dropped into the oil, it shouldn't come to the surface of the oil immediately.
Carefully agitate or create a swirl using a dry ladle and then slowly drop 5 to 6 rolled dough.
The swirl prevents the dough from settling at the bottom of the kadai.

While frying the dough, it should stay inside the oil for one or two minutes before coming to the surface. By this way the dough gets cooked uniformly.
Keep stirring or turning the frying jamoons with the ladle till it turns deep golden color.
Transfer on to a plate lined with tissue paper.
Then put into sugar syrup.
In the same way fry jamoons in batches and soak in sugar syrup.
Allow the jamoons to soak well for 3 to 4 hours.
Garnish with almond shavings and serve.
Enjoy softy tasty tasty gulab jamoooons..
gulab jamoon gulab jamoon

You might also like to try

Dulce de leche [ Milk candy ]
milk candy
Instant Doodh Peda
Instant peda
Molded Chocolate
dark chocolate
aval kesari
aval kesari
cocoa chocolate
cocoa chocolate

For other sweet recipes


For other recipes

Recipe Index

Tuesday, September 20, 2016

Modhakam - Spicy

#Modhakam Spicy : Generally  I used to prepare sweet modhakam only on Vinayakar chathurthi day. After a long time tried spicy modhakam with black gram pooranam as stuffing.
We need to plan well in advance to prepare modhakam as black gram lentil has to be soaked in water at least for an hour. After one hour drain the water completely and then grind into a coarse paste along with green chilly, ginger and salt. The lentil paste is steam cooked for ten minutes. The steam cooked black gram lentil paste is crumbled and stir fried with condiments to prepare the stuffing.
In the mean time the dough for outer covering has to be prepared from rice flour.
The stuffing has to be kept inside the rice flour dough and then steam cooked for 3 to 5 minutes.

Approximately 10 to 12 modakams can be prepared

Modhakam - spicy

Ingredients :
For stuffing :
1/2 cupBlack gram lentil
1Green chilly
1/2 inch longGinger
1/2 TspSalt [ adjust ]
2 TspGingelly oil
1/2 TspMustard seed
1/4 TspAsafoetida
10 - 12Curry leaves
For outer layer :
1/2 cupRice flour
1/2 cupWater
1 TspGingelly oil
1/4 TspSalt

Oil to grease hands for making modhakam shapes.

Method : 
Wash black gram lentil and soak in water for one hour.
After one hour drain the water completely and put into a blender.
Add green chilly, ginger piece and salt.
Grind coarsely and transfer into a bowl.

Heat idli maker or pressure cooker with two cups of water on a stove over high flame.
Grease the pits of the idli plates with oil and place lentil paste in the pits.
Close and steam cook for 10 minutes or until the lentil paste gets cooked.
If the lentil paste is steam cooked in a pressure cooker do not put weight over nozzle of the lid.

Transfer the steam cooked lentil into a bowl and crumble with hand.
Heat a kadai with 2 Tsp of oil on a stove over medium flame.
Crackle mustard seeds and then add asafoetida powder & torn curry leaves.
Now transfer crumbled lentil into the kadai.
Adjust salt and stir well.
Keep stirring for five minutes and turn off the stove.
Transfer into a bowl and allow to cool down.

Heat water on a medium flame.
Take rice flour in a wide mouthed vessel and add salt & oil.
Mix well.
When small small bubbles appear on the bottom of the vessel add little by little hot water to the flour and mix well with a spatula.
Wait till the dough can be handled with hand. Knead into a tight dough.

Grease the idli plate and set aside.
Make cups out of the rice flour dough or flatten the dough.
Keep stuffing inside and close & make shapes creatively.

Make modhakam like this and arrange over the greased idli plate.

Heat idli maker with water over high flame.
Keep the idli plate with modhakams once the water starts boiling.
Steam cook for 2 to 3 minutes.

Transfer into a serving plate or serving bowl.
Tasty spicy modhakam is ready!! enjoy with Lord Vinayakas' blessings.
Modhakam - spicy Modhakam - spicy

You might also like to try

modhakam sweet
Modhakam sweet
sweet pidi kozhukattai
sweet pidi kozhukattai
soy chunks pooranam
soy chunks pooranam
coconut sweet stuffing
coconut sweet stuffing
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