Pachai Malli Chutney (Green Coriander Chutney)

Pachai Malli Chutney

A favourite family chutney recipe. A very versatile Chutney that goes well with Idli, Dosas, Pongal, Adai and any Upma Varieties. Goes well with Urad dhal Vadai also.

Ingredients

Cleaned, washed and chopped green coriander leaves – 3 cups

Chopped onion – 1 cup

Chopped green chillies – 3

Tamarind paste – 1/2 teaspoon

Salt to taste

To Season

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Method

Take a big blender jar. Put in the chopped green coriander leaves, chopped onion, chopped green chillies, tamarind paste, salt to taste.

Blend the mix to a fine paste with little water.

Heat a pan. Season. Keep the flame on sim. Pour in  the blended Chutney mix. Cover and cook on sim flame for 5 minutes. Switch off the stove. Serve this Chutney with Thalicha Aval Idli.

Chef’s Tips

1) This Chutney has to be little thick.

2) Do not sauté this Chutney for a long time. The taste will change.

 

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Thalicha Aval Idli with Pachai Malli Chutney ( Seasoned Rice Flakes Idli with Green Coriander Chutney)

Thalicha Aval Idli with Pachai Malli Chutney

I have been planning to post these recipes from a very long time. I made this Idli for breakfast today. Soft spongy idlis with green coriander Chutney. Very soul filling. I have been trying new Idli recipes, will post one by one shortly. Thalicha Idli is seasoned idlis, usually made during festivals goes well with any chutney and sambar. This recipe is different fromKanchipuram Idli. Do try . Please post your valuable feedback.

Ingredients

Idli rice – 5 cups

Whole urad dhal – 1 cup

Thin Aval ( thin rice flakes, poha ) – 1 handful

Salt to taste

Water – required amount to grind the Idli batter

To Season

Oil – 1 tablespoon

Mustard seeds- 1 teaspoon

Channa dhal – 2 teaspoons

Broken urad dhal – 3 teaspoons

Finely chopped fresh coconut pieces – 3 tablespoons

Finely chopped curry leaves – 1 tablespoon

Asafoetida powder – 1/2 teaspoon

Plain Idli and Thalicha Aval Idli made in the same Idli Batter

Method

Wash the rice and soak in sufficient water for 3 hours. Wash the urad dhal and soak in sufficient water for 3 hours. Wash the poha and soak in little water for 3 hours.

Drain the water from the urad dhal and grind in a wet grinder. Pour little water and grind for 20 minutes to a nice fine fluffy paste. Transfer the urad dhal paste to an air tight container. Next drain the water from the rice and grind in a wet grinder along with the soaked poha to a fine paste. Add little water and grind the rice, poha mix. Transfer the rice, poha paste to the container in which the urad dhal paste is already there. Add salt  to taste. Mix well with your hands. Cover and keep it aside for 8 to 10 hours to ferment. You can also make idlis in this batter without seasoning.

For Thalicha Idlis

Take the above mentioned Idli batter. Take 5 cups of the idli batter. Heat a pan. Keep the flame on high. Pour the oil. Season the mustard seeds. Next , add the Channa dhal, urad dhal, asafoetida powder. Keep the flame on sim. Once the dhals turn golden, ad the chopped coconut and the curry leaves. Switch off the stove. Pour this seasoning into the idli batter. Mix gently and make idlis.

Serve the hot Thalicha Aval Idlis with Pachai Malli Chutney.

Chef’s Tips

1) Store the idli batter on the fridge. Take the required amount of idli batter and season it when ever you want to make thalicha Aval Idli.

2) Can also add little chopped dry red chillies while seasoning along with the other seasoning ingredients.

 

 

 

 

 

 

 

Gongura Tomato Pappu (Dhal with Sorrel leaves and tomato)

Gongura Tomato Pappu

Andhra food is delicious. I had an opportunity to taste this Pappu when I went to Nellore. Pappu is dhal. A slightly tangy and very appetising dhal recipe. Goes well with hot rice and ghee, phulkas, puri, bread toast and jeera rice.

Ingredients

Cleaned , washed gongura leaves – 1 handful ( chopped )

Toovar dhal – 1/4 cup ( boiled )

Broken yellow moong dhal ( Paasi  paruppu) – 1/4 cup ( boiled )

Salt to taste

Turmeric powder – 2 pinches

Asafoetida powder – 2 pinches

Sugar – 1/2 teaspoon

Oil – 1 teaspoon

Water – 1/4 cup

Fry in oil and grind to a fine paste with a little water 

Oil – 1 tablespoon

Channa dhal – 1 teaspoon

Thoovar dhal – 1 teaspoon

Jeera – 1/2 teaspoon

Chopped tomato – 1

Chopped onion – 1

Dry red chilli – 1 ( torn to pieces ) ( I have used Kashmiri red chilli )

Black pepper – 2

Heat a pan. Pour oil. Keep the flame on sim. First fry the dhals to a golden colour. Next , add all the ingredients. Fry on sim flame for 5 minutes. Switch off the stove. Transfer the contents to a plate. Cool. Blend to a fine paste with little water. Cover  and keep aside till the time of use.

To Season

Oil – 1 tablespoon

Ghee – 1 tablespoon

Mustard seeds – 1/2 teaspoon

Jeera – 1 teaspoon

Chopped green chilli – 1

Torn red chilli – 1

Pounded garlic flakes – 6

To Garnish

Finely chopped green coriander leaves and curry leaves – little

Method

Heat a pan. Add 1 teaspoon of oil. Fry the gongura leaves on medium flame for a few seconds. Sim the flame and transfer the gongura leaves to a plate. Keep the pan on the stove. Keep on simflame. Add the ground paste. Sauté on sim flame for 3 minutes. Add the boiled dhals, turmeric powder, salt to taste, sugar and 1/4 cup water. Boil on sim flame for 3 minutes. Add the gongura leaves. Mix well. Switch off the stove. Season. Garnish and serve hot.

Chef’s Tips

1) If the dhal becomes little thick, dilute it with little boiling hot water.

 

 

 

 

 

 

Kappu Banna Haagala Kaayi Gojju ( Black Colour Bittergourd Gojju)

Kappu Banna Haagala Kaayi Gojju

Kappu Banna is Black Colour and Haagala Kaayi is Bittergourd in Kannada. The first time I tasted this dish was at Hotel Chalukya in Bangalore. I really fell in love with the taste of the Gojju. We were driving to Chennai, I did not have the time to find out the preparation of this dish. All along my way, I was trying to figure out what was in the dish. I had conceived the recipe. I came home and made a Gojju Pudi ( Gojju Powder). Next when I prepared the Gojju, I came very, very close, both in taste and the colour.

This gojju is black in colour. The taste is just, just amazing. I love to have this Gojju with curd rice. Goes well with plain hot rice and ghee,   crisp dosas with curd and dhal rice. Also goes well with Ven Pongal, Rice Upma( Arisi Upma ), Adai   and Pidi Kozhukattai. Do try and enjoy.

Before starting the preparation for this Gojju, we have to make the Gojju Pudi. Can store this Gojju Pudi in the fridge. Keeps well for 1 month.

Ingredients for making the Gojju Pudi ( Gojju Powder )

Channa dhal – 2 tablespoons

Urad dhal – 2 tablespoons

Methi seeds – 1 /2 teaspoon

Mustard seeds – 3/4 teaspoon

Black sesame seeds – 2 tablespoons

Pepper – 1/2 teaspoon

Jeera – 1 tablespoon

Coriander seeds – 1/2 teaspoon

Raw rice – 1 tablespoon

Dry red chillies ( I have used Kashmiri chillies ) – 4

Solid hing (asafoetida) – 1 small piece

Method

Heat a pan. Keep on sim flame. Add in all the above mentioned ingredients. Dry roast on sim flame till golden. Switch off the stove. Transfer the contents to a plate. Cool. Blend to a fine powder in a blender. Transfer the powdered contents to an air tight container.

Ingredients for making the Gojju

Bittergourd chopped to bite  sized pieces – 1 and 1/2 cups ( de seed and chop the bittergourd, transfer the chopped bittergourd pieces to a bowl. Sprinkle little salt. Mix with your hands. Cover and leave aside for 1 hour. Squeeze the water from the bittergourd. Cover and keep it aside till the time of use.)

Tamarind paste – 1 heaped teaspoon

Salt to taste

Grated jaggery – 2 tablespoon

Sugar – 5 teaspoons

Sambar powder – 2 teaspoons

Turmeric powder- 2 pinches

Water – 4 cups

Gojju Pudi – 2 tablespoons

Asafoetida powder – 1/2 teaspoon

To Season

Gingelly ( sesame ) oil – 4 tablespoons

Mustard seeds – 1 teaspoon

Jeera – 1/2 teaspoon

Broken dry red chillies – 2

To Garnish

Curry leaves – little ( fried in little oil to a deep green colour and fry it crisp. Cool. Crush with your hands slightly )

Gojju served with Curd Rice

Method 

Heat a thick bottomed broad pan. Season. First fry the squeezed bittergourd pieces on sim flame. Cover and  fry for 5 minutes. Add the turmeric powder.Saute on simflame for 5 minutes. Add the salt to taste, Add the grated jaggery, sugar, asafoetida powder and mix well. Cover and cook on sim flame for 3 minutes. Add the sambar powder, tamarind paste and water. Boil on medium flame for 5 minutes. Add the gojju pudi. Mix well. Simmer for 5 minutes. By now the Gojju would have thickened. Switch off the stove. Garnish. Serve hot.

Chef’s  Tips

1) The consistency of the Gojju has to be like dosa batter. Do not make it very runny.

2) Store the Gojju in an air tight container in the normal fridge compartment. Keeps good for 3 to 4 days.

3) Ihave used both sugar and jaggery which further enhances the taste of the Gojju.

4) If the Gojju becomes thick, dilute it with little boiling hot water.

 

 

 

 

Caramel Almond Milk Shake

Caramel Almond Milk Shake

Really loved this shake. Quick to make and has a lingering flavour. Made this shake for breakfast today. I have split this recipe into 2 parts, so that it will be easy to follow. Do try and enjoy with your family.

Ingredients ( To make the sugar caramel)  Part 1 ( Caramel Syrup )

Sugar – 6 tablespoons

Water – 1/4 cup

Method

Heat a thick bottomed metal ( Hindalium ) pan. Add the sugar. Keep the pan on the small gas burner. Do not stir the sugar. Leave it. Slowly the sugar will melt and caramelise to a golden colour. Now sim the  flame and pour the water slowly from the side of the pan. Hold the water cup with a tong to avoid the heat from the burner. After pouring the water stir gently with a long handled stainless steel ladle. Let the sugar mix boil for 3 minutes on high flame. Switch off the stove. Transfer the caramel to a bowl. Cool.

Ingredients ( To make the shake ) Part – 2

Boiled, chilled thick milk – 6 cups

Condensed milk – 1 tablespoon

Milk powder – 1 tablespoon

Powdered almonds – 2 tablespoons( powder with the skin )

Caramel syrup – the quantity mentioned above

Method

Take a big mixie jar ( blender jar ). Pour in all the above mentioned ingredients. Cover the blender. Blend it on high speed for 3 minutes. Pour the Almond Caramel Milkshake in  tall glasses or  glass jars and serve.

Chef’s Tips

1) Can store the caramel syrup in the normal fridge compartment for 3 to 4 days.

2) If using a non stick pan to make the caramel, use a wooden spatula to mix the sugar. Do not use a plastic spatula. It will melt.

3) Do not stir the sugar in the pan. It will become crumbly and will be difficult to melt. Once it melts fully and bubbles, then pour the water very, very carefully from the sides of the pan. Take care not to burn your hands. Use oven mitts while stirring the sugar.