TIPS ON COOKING PULSES FOR SUNDAL
 Navarathri is approaching fast. This may be a handy guide for amateurs in cooking, especially newly wedded ones who ask a lot of clarifications from me, and I think, I have done justice to my utmost capacity, with my little knowledge. However, the cooking time depends on one’s stove condition, heat and family’s tastes.Generally for sundal recipes, the lentils or pulses should be softly cooked and should not become mushy. While cooking with water in a vessel, it takes a lot of cooking time , yet it is easy to check the consistency. But doubt comes when pressure cooking the lentils and pulses. Older people prefer to be mushy and youngsters prefer to be crunchy. Decide on it.
PULSES TO BE SOAKED OVERNIGHT & PRESSURE COOKED FOR 3 WHISTLES
PULSES WHICH NEED NO SOAKING AND TO BE COOKED IN WATER TILL SOFT BUT NOT MUSHY
PULSES TO BE DRY ROASTED AND SOAKED FOR ½ AN HOUR AND PRESSURE COOKED FOR 2 WHISTLES
NUTS TO BE SOAKED FOR AN HOUR AND PRESSURE COOKED FOR 3 WHISTLES
FRESH SHELLED BEANS WHICH NEEDS NO SOAKING AND CAN BE COOKED IN WATER TILL SOFT
SPROUTED GRAM NEEDS NO SOAKING AND CAN BE STEAMED OR MICROWAVED FOR 5 MINUTES AND SEASONED GENTLY WITH PEPPER , SALT, OLIVE OIL AND LEMON JUICE.
ALOO TIKKI
INGREDIENTS:
Potatoes - 1/2 kg.
Turmeric powder - 1/4 tsp.
Green chillies - 2
Chilli powder - 1/4 tsp.
Chopped coriander leaves - 3 tablespoons
Coriander powder - 2 tsps.
Bread crumbs - 1 cup
Oil - to deep fry
Corn flour - 2 tablespoons
Salt - as per taste
METHOD:
Prepare a corn flour slurry.
Boil potatoes and peel the skin. Mash well alongwith chilli powder, coriander powder, turmeric powder, salt, chopped green chillies and chopped coriander leaves.
Take out small balls from it and shape to cylindrical tikkis or any shape of your choice.
Dip these balls in the corn flour slurry and coat it with bread crumbs. Again dip in the slurry and coat with bread crumbs. Deep fry in oil till crisp and golden brown on all sides.
HOME MADE GHEE & NEI VARUTHA MAAVU
 Home made ghee has an exotic flavour and a good aroma. I do not compromise this ghee with the store-bought ones. My mom makes nei varutha maavu from the residue and there will be a tough fight in our home for this maavu. The recipe for the nei-varutha maavu is in the end. Do try it.
INGREDIENTS:
Butter - 1/2 kg.
GADGETS:
Metal strainer
METHOD:
The Collage is self - explanatory and in order, yet a quick explanation. Melt butter in a heavy-bottomed pan( I use pressure pan), ensure medium - heat. When it starts melting, stir with a ladle. When melted well, the melted butter turns out to a creamy consistency. Within a minute or two, the creamy substances will subside and there will be bubbles all over, be careful stirring is important. The next step is the bubbles will turn out to BIG bubbles, with a hissing sound and slowly the bubbles reduce to 3 or 4 BIG bubbles. At this stage, switch off the stove. Immediately, it will start foaming. Stir it quickly and wait for the foam to subside. Do not keep the pan on the same hot burner after this process. Take the pan off the burner too and keep it somewhere on the kitchen-top. Strain it with a metal strainer (metal strainer and not a plastic tea strainer because the plastic strainer will not withstand the heat), to a container, leaving out the kasandu (residues). When cool, it will be grainy and aromatic. HOME MADE GHEE IS READY.
RECIPE FOR NEI VARUTHA MAAVU:
After straining the ghee, the residue in the pan will be brown in colour. Heat the pan, add in a ladle of rice flour to the kasandu(residue) alongwith 1/2 ladle sugar ( OR as per your tastebuds). Saute in medium heat till the sugar crystals dissolve and mixes with the flour. When you smell a good aroma,transfer to a small cup and have it hot.
PEANUT CHAAT / PEANUT SALAD
INGREDIENTS:
Fresh shelled peanuts OR raw peanuts - 2 cups
Onion - 1 (optional)
Tomato - 1
Cucumber - 1
Carrot - 1 cup
Chopped coriander leaves - 2 tablespoons
Chat masala - 1/2 tsp. (OR) Olive oil - 1 tsp.
Juice of a lime
Salt - as per taste
METHOD:
NOTE: IF YOU ARE MAKING PEANUT CHAAT, USE CHAT MASALA. IF YOU ARE MAKING PEANUT SALAD USE OLIVE OIL.
Finely chop tomatoes, cucumber and onions (if using, I didn't use it). Grate the carrot.
Wash the peanuts well and soak it in water for an hour. Pressure cook with salt for 3 whistles. Drain the cooked water completely. Mix all other ingredients. Garnish with coriander leaves.KOZHUKATTAI (MODHAKAM)
 Hope all of you celebrated a grand Vinayaga chaturthi. As I was out of station, I could not post it before the festival, as I do always. Vinayaga is a Universal GOD and the above mentioned symbolism of HIM is for us to think and follow it . This is the poornam kozhukattai or sweet kozhukattai which is made for Vinayaga chaturthi. Though it is time consuming, everyone love to do it and offer it to Pillaiyar (Ganesha as said in Tamil nadu). As mentioned in the symbolism, it represents the rewards of Sadhana, which requires lots of patience and take a long time. The same with the dish too.
INGREDIENTS FOR THE MEL MAAVU (OUTER COVERING):
Rice flour - 2 cups
Water - 2 cups
Salt - a generous pinch
Gingelly oil - 1 tablespoon
INGREDIENTS FOR THE POORNAM (SWEET FILLING):
Crushed Jaggery - 1 1/2 cups
Scraped OR grated coconut - 2 cups
Cardamom - 4 (to powder)
Ghee - 1 tsp.
METHOD:
MEL MAAVU:
Heat water in a heavy-bottomed kadai, add salt and oil. When it starts boiling, simmer the stove and add the rice flour slowly and stir it quickly without any lumps. When it leaves the sides of the kadai and becomes like a dough, take it off the stove and keep it covered for 10 minutes. When cool, knead well and keep aside.
POORNAM:
Dissolve crushed jaggery in a ladle of water, strain it without any dust. Heat a pan and add the dissolved jaggery, coconut and cardamom powder. Saute for a while till it becomes thick enough to roll into balls. Add a spoon of ghee and mix well. When cool, make small balls out of it.
PROCEDURE:
Grease your hand with gingelly oil. Take out small balls from the mel maavu and shape into cups using your hand. Place a poornam ball inside it and shape into modhaks (with a small projection in the top as shown in picture). Grease idli plates and arrange these modhaks in it. Steam cook for 8 minutes in medium heat. Allow a standing time of 5 minutes. Offer them to Pillaiyaar when done. NOTE: Only one or two modhaks should be arranged in one depression of the idli plate. Perfect modaks will be glossy when done.
PUDINA THOKKU / MINT THOKKU
 INGREDIENTS:
Mint leaves - 3 big bunches (approx. 4 cups tightly packed)
Tamarind - a lemon sized ball
Green chillies - 3 (long variety)
Jaggery - marble size (optional)
Salt - as per taste
To temper:
Gingelly oil - 1 ladle
Mustard seeds - 1 tsp.
Hing - a pinch
METHOD:
Take out the mint leaves from the bunch (Tender stems can also be used). Discard the hard stems. Wash well. Heat a pan and saute the mint leaves till it wilts. Grind alongwith tamarind, jaggery and green chillies to a smooth paste.
In a heavy-bottomed pan, heat gingelly oil, add mustard seeds and hing. When mustard seeds splutter, add the ground paste, salt as per your tastebuds and stir it often so that it doesn't stick to the pan. When oil leaves the sides and the paste is thick, transfer it to a bowl.
Store in a sterile bottle.
This can be used as a side dish for idli, dosa, chappati, poori, curd rice and can also be mixed with hot cooked rice with a little gingelly oil and ghee added to it. A quick lunch box meal.
Goes well with roasted appalam or papad.
BHARWAN BHINDI
 Generally, bharwan bhindi is done with a stuffing of besan flour with some spices. Some do it with peanut powder too. For a change, I stuffed with Pottukadalai powder(dhalia) and spices. The flavour and taste was great.
INGREDIENTS:
Lady's finger - 1/2 kg.
Oil - 1/2 ladle
To powder ( for the stuffing) :
Pottukadalai(roasted gram) - 3/4 cup
Garam masala - 2 tsp.
Coriander powder - 3 tsp.
Chilli powder - 1 tsp.
Salt - 1 tsp.
Cumin powder - 1 tsp.
Juice of a lime
To garnish:(Optional)
Finely chopped onions - 2 tablespoons
Finely chopped coriander leaves - 2 tablespoons
 METHOD:
Select small, finger- long bhindis. Wash well and pat it dry. Cut off the top and end portions (Head and tail ??!!). Slit the bhindis vertically through the centre.
 Powder the ingredients given in "To powder"
 Add lime juice and little water to the powder and make a soft dough,(THE TEXTURE SHOULD NEITHER BE TOO HARD NOR LIKE A PASTE).
 Stuff the bhindis with this dough patiently.
 Heat oil in a pan, arrange the stuffed bhindis gently with the stuffed portions on top. Sprinkle very little water and cook covered.
 Shallow fry and flip it (sprinkle water when you flip and cook covered) gently on all sides till crispy. Garnish with finely chopped onions and coriander leaves. Serve hot with phulkas or rice. Sending this to Kiran's Veggie/fruit a month & Priya Mitharwal's event 94th Week of BSI - OKRA
INGREDIENTS:
Mixed vegetables - 2 cups (beans, carrot, capsicum,peas and cauliflower)
Crumbled paneer - 3/4 cup
Cumin seeds - 1 teaspoon
Green chillies - 1
Onion - 2
Tomato - 2
Ginger garlic paste - 1 tsp.
Garam masala - 2 tsp.
Coriander powder - 2 tsp.
Kasoori methi (crushed) - 2 tsp.
Cumin powder - 1/4 tsp.
Chilli powder - 1/2 tsp.
Oil or butter - 3 tablespoons
Salt - as per taste
Coriander leaves - few
METHOD:
Grind one onion, one tomato and chillies to a fine paste. Saute in a tablespoon of oil till oil leaves the sides. Keep aside.
Crumble paneer. Dice all veggies to small cubes. Chop one onion and one tomato to fine pieces.
Heat oil, add cumin seeds. While they sizzle add chopped onions. When they turn translucent, add the capsicum, tomatoes and g.g.paste, saute for 3 minutes and then the diced vegetables. Pour in 1/4 cup of water alongwith salt and cook covered till 3/4th done. Add the crumbled paneer, ground and fried paste, garam masala, coriander powder, chilli powder and cumin powder. Allow it to boil for 5 minutes. Stir in between. Crush kasuri methi with your palms and add to the masala. Mix well and transfer it to a bowl. Garnish with coriander leaves. Serve hot with phulkas, kulchas,naan and rotis.
This is a very quick to make side dish.
INGREDIENTS:
Potatoes - 3
Onion - 2
Tomatoes- 2
Green chillies - 1 or 2
Ginger - a very small piece
Cumin seeds - 1 tsp.
Turmeric powder - 1/4 tsp.
Chilli powder - 1/4 tsp.
Dhania powder - 1 tablespoon
Garam masala - 1 tsp.
Oil - 1 tablespoon
Butter or ghee - 1 tablespoon
Salt - as per taste
Coriander leaves - few
METHOD:
Peel potatoes, shred or grate to long, neat pieces (like a matchstick) and transfer it to a bowl of water to prevent discolouration. Julienne onions. Grind tomatoes, ginger and green chillies to a paste.
Heat oil and butter in a pan, add cumin seeds, onions and turmeric powder. When translucent, add the ground paste. Saute till it diffuses the raw smell. Add in the potato strings, saute in high flame for a minute, sprinkle some water and cook covered. Stir in between to prevent charring. When 3/4th done add salt, chilli powder, dhania powder and garam masala. Saute for a while till crunchy (The potato strings should be visible and not mushy). Garnish with coriander leaves. Serve hot with any Indian flat bread.
  Aanju.. as I mention HIM, is my family's favourite deity. Anjaneyar vadai is the best in Chennai. Medhuvadai is made for vadai maalai in temples at Coimbatore. I am a fan of crispy vadais which are made in Chennai temples. Below is the vadaimalai vadais of Mandaveli Anjaneyar temple.
 It was so crispy and crunchy. I wanted to try it at home. I recollected 2 versions of making this vadai. We had a cook in our home several years back. She used to make Aanju vadais like this and below is the 1st version which I learnt from her and have made it now. I have also clicked photos of my version. However, the 2nd version, is very easy to make.
NOTE:
Do not soak dhal for a longer time.The batter should be coarse and not a fine paste.If necessary, sprinkle water.Pass a twine through the holes if making a vadaimaalai.Ensure medium heat of oil.
1st VERSION(Made by me): Though it tasted good and crispy, nothing can beat the vadai prasadam from Chennai temples.
INGREDIENTS:
Whole urad dhal (skinned) - 1 cup
Split urad dhal - a handful
Pepper - 1/2 tsp.
Salt - as per taste (approx. 1/2 tsp.)
Oil - to deep fry
 METHOD:
Soak whole urad dhal(not the split one) for only 30 minutes. Not more than that. Drain completely. Grind it to a coarse paste. Do not add water while grinding. Add the peppercorns and salt. Give a whip. The consistency should be as in the picture shown above. Transfer the batter to a bowl. Now, add split urad dhal and a spoon of hot oil to it. Mix well. Keep aside for 10 more minutes.
Take out small lemon-sized balls from the batter, place it in a clean cloth or plastic sheet, flatten it as thin as you can (preferably like thattai) and a put a hole in the centre. Take it off the cloth or sheet very gently and drop it gently into the hot oil. Ensure medium heat of oil and fry till golden brown.
VERSION 2:
Whole urad dhal (skinned) - 1 cup
Pepper - 1/2 tsp.
Rice flour - 1 tbsp.
Salt - as per taste
Oil - to deep fry
Hot water - as required
METHOD:
Pound urad dhal and pepper to rawa consistency. This can be stored in an air -tight container for 1 month. Whenever needed, take a cup of this add rice flour and salt. Sprinkle hot water to form a stiff dough and keep aside for 30 minutes.
Take out small lemon-sized balls from the batter, place it in a clean cloth or plastic sheet, flatten it as thin as you can (preferably like thattai) and a put a hole in the centre. Take it off the cloth or sheet very gently and drop it gently into the hot oil. Ensure medium heat of oil and fry till golden brown.
This is the Tomato rice made from Tomato thokku version 2 with some store-bought chips.
You can try various easy types of tomato rice as mentioned below.
NOTE: Cooked basmati rice can be substituted instead of cooked rice.
TYPE 1:
Mix cooked rice and Tomato thokku Version 1 OR Version 2 alongwith a spoon of ghee.
TYPE 2:
Heat a spoon of oil, saute onions till translucent, add some tomato thokku (Version 1 OR Version 2) saute for a minute, add cooked rice, a pinch of salt and mix well.
TYPE 3:
Heat a spoon of oil, saute onions till translucent, add some tomato thokku (Version 1 OR Version 2) and a spoon of garam masala. Saute for a minute, add cooked rice, a pinch of salt and mix well.
TYPE 4:
Heat a spoon of oil, add whole spices (bay leaves, elaichi, cloves and cinnamon). Now add onions and saute onions till translucent, add some tomato thokku (Version 1 or Version 2). Saute for a minute, add cooked rice, a pinch of salt and mix well.
TYPE 5:
Cook basmati rice in coconut milk. Heat a spoon of ghee, add whole spices (bay leaves, elaichi, cloves and cinnamon) and onions. Saute till onions are translucent, add some tomato thokku (Version 1 OR Version 2). Saute for a minute, add cooked basmati rice, a pinch of salt and mix well.
TYPE 6: (COMMON METHOD)
INGREDIENTS:
Cooked rice- 2 cups (Basmati or raw rice)
Tomatoes - 3
Onion - 1
Mustard seeds – ¼ tsp.
Urad dal – ½ tsp.
Chenna dal – ½ tsp.
Hing – a pinch
Green chillies – 2
Curry leaves – a sprig
Coriander leaves – few
Turmeric powder - a pinch
Salt - as per taste
Oil - 1 teaspoon
Ghee - 1 teaspoon
METHOD:
In a kadai, heat oil & ghee, add mustard seeds. When they splutter add urad dal, chenna dal, green chillies, curry leaves, turmeric powder and hing. When golden brown, add chopped onions and saute till translucent. Now add chopped tomatoes and saute till the moisture is absorbed. Switch off the stove. Add cooked rice, and little salt. Gently turn it around and mix well without breaking the rice grains. Garnish with coriander leaves and serve.
METHOD:
Wash and cut tomatoes into cubes. .
In a kadai, heat gingelly oil, add mustard seeds and allow it to splutter. Now add urad dal, gram dal, red chillies, hing, turmeric powder and curry leaves and fry till golden brown. Add the chopped tomatoes, salt and chilli powder.
Stir often and saute well till the tomatoes are mushy and oil leaves the sides. Allow it to cool. Store in a sterile bottle. This can be stored in the refrigerator for a month and can be used as a side dish for idli, dosa, chappati, poori , curd rice and can also be mixed with cooked rice.
INGREDIENTS:
Big tomatoes - 10
Green chillies - 2 or 3
Turmeric powder - a pinch
Salt
To temper:
Mustard seeds - 1/2 tsp.
Urad dhal - 1/2 tsp.
Gram dhal - 1/2 tsp.
Hing
Curry leaves - few
Gingelly oil - 1 ladle
METHOD:
Grind tomatoes and chillies to a fine paste without adding water.
In a heavy-bottomed pan, heat gingelly oil, add mustard seeds and allow it to splutter. Now add urad dal, gram dal, hing, turmeric powder and curry leaves and fry till golden brown. Add the ground paste and salt as per requirement. Stir often so that the paste doesn't stick to the pan.
When oil leaves the sides and thick transfer it to a bowl. Allow it to cool. Store in a sterile bottle. This can be used as a side dish for idli, dosa, chappati, poori , curd rice and can also be mixed with cooked rice.
We had a great time in Hyderabad. Santosh aunty hosted us with great care. Her special recipe chenna bhatura is here. The dish was made by her and clicked by me. I am now posting three versions of BHATURA and not the side dish . Bhatura tastes exotic with Chole. I would prefer to have it with Amritsari chole. The link for Amritsari chole is here. Link for Chenna masala is here.
GENERAL NOTE: Ensure medium heat of oil. Adjust curd to form the dough. Slide the bhatura gently into the oil and using the back of the ladle, slightly press in the centre to get fluffy bhaturas.
SANTOSH AUNTY’S VERSION:
INGREDIENTS:
Maida(all purpose flour) – 2 cups
Sooji – 1 tablespoon
Curd – 2 tablespoons
Salt - as per taste
Baking soda - 1/2 tsp.
Oil for frying
METHOD:
Mix all the ingredients(except oil) to form a medium-soft dough. Cover it with a clean white cloth OR cheese cloth. Allow it to ferment for 3 - 4 hours. Take small balls out of the dough, and roll it to slightly thick pooris and deep fry in oil till golden brown.
MY VERSION:
INGREDIENTS:
Maida(all purpose flour) – 2 cups
Sooji – 1 tablespoon
Lehar soda OR any soda (which we drink) – as required to form a dough
Salt - as per taste
Baking soda - 1/2 tsp.
Oil for frying
METHOD:
Using drinking soda needs no fermenting process and it does not upset the stomach.
Mix all the ingredients(except oil) to form a medium-soft dough. Cover it with a clean white cloth OR cheese cloth and keep aside for half-an hour. Take small balls out of the dough, dust with maida and roll it to slightly thick pooris and deep fry in oil till golden brown.
3rd VERSION: ALOO BHATURA:
INGREDIENTS:
Maida – 1/4 kg
Boiled potatoes - 2
Baking soda – 1/4 tsp.
Thick curd – 1/4 cup
Salt – as per taste
Oil for frying
METHOD:
Mix all the ingredients(except oil) to form a medium-soft dough. Cover it with a clean white cloth OR cheese cloth. Allow it to ferment for 2 hours. Take small balls out of the dough, roll it to slightly thick pooris, deep fry in oil.
 Recipe courtesy: My daughter
Photos : By me
INGREDIENTS:
Basmati rice - 2 cups
Coconut milk thick extract - 2 cups
Coconut milk thin extract - 1 cup
Water - 1 cup
Mixed vegetables (Beans, carrot, cauliflower, potatoes,capsicum & shelled peas) - 1 cup
Paneer ( cut into cubes ) - 1 cup
Cinnamon - 1 " piece - 2
Cardamom - 4
Cloves - 6
Onion - 1
Ginger- garlic paste - 1 tablespoon
Green chillies(slit) - 2
Pepper powder - 1 tsp.
Cashews - 10
Ghee - 4 tablespoons
Oil - 2 tablespoons
METHOD:
Soak rice in water for 20 mins. Drain water completely and fry it in ghee without breaking the grains. Extract coconut milk and keep it ready.
Fry onions in oil and keep it aside.
Cut paneer into cubes, soak in hot water for 10 minutes. Take out and squeeze thoroughly. Fry in ghee till golden brown and keep aside.
Heat ghee and oil in a pressure cooker. When hot, add cinnamon, cloves, cardamom and slit green chillies. Add ginger garlic paste, saute well and then the chopped mixed vegetables. Crush some cashews and add to it. Now, add the ghee-fried rice, coconut milk and water. Mix well. Add the pepper powder. Allow it to boil. Cover and pressure cook for 3 whistles OR cook in simmer for 15 minutes. When the pressure is released, take out and add the paneer pieces and fried onions to the rice. Fry some more cashews in ghee and add it to the rice. Mix well and serve hot.
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