September 21, 2012

South Indies: Ammini Kozhukattai | Steamed Rice Flour Dumplings

If you've made Modaks/Kozhukattais for Ganesh Chaturthi, I am sure there is some leftover dough sitting in your fridge right now .. I would always use them for making Coorg Style Akki Rottis until I came across this really cute looking Tamil style Ammini Kozhukattais.

The leftover dough is rolled into small marble sized balls, steamed & tempered with some spices. They taste absolutely yummy & is such a welcome change after devouring a whole lot of Modaks, Payasams & other sweets.

Ammini Kozhukattai
 
 
These cute little savoury kozhukattais make a great option for your kid's lunch box & also as an after-school snack.
 
You Will Need:
 
  • Leftover Kozhukattai Dough or
  • 1 cup Rice Flour
  • A pinch of salt
  • 2 tsp oil
  • 2 cups water
To Temper:
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • A generous pinch of hing
  • 1/4 tsp turmeric powder
  • 2 tsp oil
  • 1 tbsp grated coconut
  • 4 green chillies - chopped
  • curry leaves
  • fresh coriander for garnish
  • Salt as per taste
  •  
How To:
 
To make the dough from scratch, heat water in a heavyu bottomed pan, add salt & oil. once the water comes to a boil, add rice flour little at a time. With the help of a wooden ladle, keep mixing in circular motion, until it comes together as a dough. Turn off the stove & set aside. once the cool a little, add a tsp of oil & knead the dough again.
 
Make marble sized balls out of the dough & steam them for 10-12 mins. Once done. Heat oil in a kadhai, for tempering.
 
Crackle mustard seeds. Add urad dal, green chillies, hing, turmeric, curry leaves & grated coconut. Saute on low flame for about half a minute. Add steamed kozhukattais, some salt & gently give it a mix. Garnish with chopped coriander before serving


September 16, 2012

South Indies: Thenkolalu/Thenkuzhal


So, What's cooking for Ganesh Chaturthi?  Like every year, there's going to be a wide array of sweets & savories made as an offering to Lord Ganesha. Afterall he loves eating. We already made a huge batch of Kodubales & they are safely stored away so that no one eats them before they are offered to the Lord.
 
We also made some Thenkolalu/Thenkuzhal today. Thenkolalu ( in Kannada ) or Thenkuzhal ( in Tamil ) is a traditional deep fried savoury snack made during festivals like Ganesh Chaturthi/ Krishna Janmashtami & even Deepavali. Okay, you can even make it on other days, just to munch on something with your Filter Coffee ( if you have the patience to deep fry ) There are several versions to this recipe,  where the proportion of Rice Flour: Urad Dal flour differs slightly. Here's how we make it at home
 
Thenkolalu/Thenkuzhal
 
 
You Will Need:
 
  • 3 cups Rice flour
  • 1 cup Urad dal
  • 2 tbsp melted butter
  • 1 tbsp hot oil
  • 2 tsp cumin seeds
  • A generous pinch of asafoetida
  • Salt as per taste
  • Oil to deep fry ( I used refined Groundnut Oil)

How To:

In a skillet, dry roast urad dal on low flame for about 5-8 mins until aromatic. Do not allow them to change colour. Allow them to cool. Once cool, grind into a smooth powder using a mixer/food processor

In a dry bowl, add all the dry ingredients together. Add melted butter. Now add water little at a time to form a soft pliable dough. Set aside

In a heavy bottomed Kadhai, Heat oil to deep fry. Once the oil is hot enough, take out a tbsp of oil, add it to the dough & knead again.

Fix the 3 round attachment into the chakli maker/murukku press.  Take a small amount of dough & place it inside the murukku press. Keep about 3-4 steel ladels handy. Grease them with oil. As you press the dough into each ladle, rotate the murukku press into circles.

Quickly slide them into the kadhai & deep fry until the the bubbling & hissing action subsides. Flip them once or twice in between, like say a couple of mins after they go into the oil. Deep fry till it turns slightly golden yellow in color. Once done, remove with a slotted spoon & drain on paper towels. Allow them to cool completely & transfer into an air-tight jar.

NOTE:
  • Fry 4-5 Thenkokalus at a time, depending on the size of your frying pan. You don't want to over crowd the pan.
  • You can replace cumin seeds with Sesame seeds if you wish to.
  • Do not knead the dough well before time & allow it to rest. It tends absorbs more oil as you deep fry.
  • You can press the Thenkolalu directly into the kadhai, if you are used to it. But if you are a novice, do not try it. I prefer pressing the Thenkolalu onto a ladle & sliding them into the oil. It's much safer this way

September 12, 2012

Pumpkin & Coconut Milk Soup | A Guest Post for Cakes & More


If you love baking then you will probably be aware of Cakes & More, a beautiful beautiful blog that has some of very amazing baking recipes. Suma Rowjee - The writer & baker behind Cakes & More is a self confessed baking addict & an amazing one at that. If you any queries regarding baking or sourcing baking ingredients in Bangalore, shoot her an email .. She will be happy to help you

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Today, I have the pleasure of writing a Guest Post for Suma. If you are a regulat at Vegetable Platter, you are definitely aware of my love for soups so, I chose to do a milidly Thai flavored Pumpkin & Coconut Milk Soup - perfect for the weather in Bangalore right now.
 
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Jump to Cakes & More right now & take a look at the recipe. Suma, Thanks a ton for the opportunity .. I loved writing for you