Black Urad Dal Kozhakattai was prepared for the Creative Dumpling festival in Singapore and was tasted by the MP. This is the first cooking experience at the event. This is a savory dish. I had also prepared a sweet kozhakattai. Will post the recipe soon.
It was a big hit and tasted delicious. I have already posted this dish step by step here.
For the dough Ingredients Idiyappam flour - 2 cups and little more
Water - as required
Nalla Yennai/Gingelli oil/Sesame Oil - 2-3 tspns
Salt a pinch
For Filling Black Whole Urad Dal - 2 cups Green Chilli - 4 nos(As per your taste) Ginger - 2" Curry leaves few Salt as required Preparation Method
In a vessel boil water and keep aside. In a wide vessel add rice flour, add oil and salt and mix to form a chapathi dough consistency. Allow it to cool. Grease hands with oil and make small balls out of it. Close a clean wet towel on it to avoid drying.
In the meanwhile prepare the stuffing/filling. Soak Urad dal in water for 1 to 2 hours. Grind with the rest of the ingredients to a coarse paste.
In a kadai/wok, add oil, hing, curry leaves and this grounded mixture. Saute till the raw smell goes. Check on salt and add if required. Mix well and keep aside.
Now take the rice flour mix and stuff the moulds. Add the filling and close the mould. Slowly open the mould and keep.
I have used the mould and was comfortable doing with this. You can do without mould too check out here.
Steam it for 15mins or till the rice flour is cooked.
Karuppu Ullandu Kozhakattai/Savory Dumpling is ready to serve.
Few Photos of the event and video below.
Few of my readers had asked how to use the mould pls see video below.
I prepared this dosa for dinner yesterday, wanted to do Andhra Pesarattu but tried different combination. I have already posted Green Gram Adai here.
Ingredients Green Gram - 2 cups Curry leaves - 3 sprigs Green Chilli - 4 nos(As per your taste) Channa Dal - 1 tspn Rice - 1 tspn Urad dal - 1 tspn Ginger - 1 inch Onion - 1 no sliced Capsicum optional Salt
Preparation Method Soak green gram, dals and rice for about 2 to 3 hrs in hot water/normal water. Drain the water and grind with curry leaves, ginger, g chilli and salt to fine batter. Take to a bowl/vessel add chopped onions and capsicum. Mix well and leave it out for 1 hour. Check for salt. Heat a skillet/tawa and pour one laddle of batter and spread like dosa. Put 1 tspn oil and cook both sides till brown.
I served it with Aviyal which was prepared in the morning.
Notes - You can also grind only green gram. Adding of capsicum is optional, its tasty with just onions too. You can also add coriander and mint leaves. I ran out of it, but loved the curry leaves flavour.
Beet Paneer Pulav the name seems to be new to me as well, as I tried this to eat beetroot in different form from our usual poriyal. So this is my creation of mixing of beets and paneer as my hubby likes beetroot and son loves paneer in all dishes I prepare. So mixed both and they enjoyed! I loved the colour and taste of the Pulav:-)
This was truly delicious and colourful. Perfect for lunch box. Kids will also love at lunchbox.
Serves : 3-4 persons
Ingredients Beetroot - 1 no med size Basmati Rice - 1.5 cups Paneer cubes - 2 cups Milk - 1/4 cup Green chilli - 4 nos Fresh Grated coconut - 1/2 cup Tomato - 1no Jeera - 1/2 tspn Chopped coriander - 2 tblspns for garnish. Spices - 1 big roll of cinamon and 2 nos cardamom Oil - 2 tablespoon Cashews - few Ghee - 1 tspn for garnish Garam Masala - Optional
Preparation method Thaw paneer. Wash, rinse and soak basmati rice in water. Heat a pressure cooker, add oil, jeera and spices, cashews saute for few minutes. Add chopped tomato, green chilli and saute. Add grated beetroot, salt and saute till raw smell goes. Add basmati rice, grated coconut and paneer and saute. Add water and milk. Check on salt if requried. Mix well. Close the lid and pressure cook for 2 whistles. When the steam is up add chopped coriander and ghee. Mix well. Serve with plain curd/yoghurt or with onion raitha or with papad or boondi.
Delicious and healthy Beetroot Paneer Pulav is ready.
Notes - You can add any veggie if you wish. You can also increase the quantity of beetroot.
If you have any queries do mail me or leave comment.
Last week had gone to friends place for tea time, she had prepared this and we liked it a lot. So yesterday my son wanted this for this evening snack after school. Since I don't have microwave it was easy to prepare on tawa.
Hope you like it. Surely kids will love and it will be hit in the parties for starters too.
Ingredients Soft White Bread - 4 nos(As required) Butter - 4 tspns Salt - a pinch
Veggie for Toppings Capsicum - 1 no finely chopped Tomato - 1 no finely chopped Onion - 1 no finely chopped Tomato Ketchup/sauce - 4 tblspn Cheddar cheese grated/Cheese slice - as required Red Chilli flakes - 2 pinches(As per your taste) for small kids optional Chilli Sauce - 1 tblspn - Optional
Preparation Method Heat a tawa/skillet. Take bread slice apply butter on both sides and toast only one side till brown. Now apply ketchup on the toasted side. top it with all the vegetables, salt, red chilli flakes and cheese. Put on tawa and close with lid on low flame till the cheese melts. Then remove and cut into tiny pieces or serve as it is.
Bread Pizza | Pizza Bites is ready to serve. Its very crunchy and delicious.
Kollu Rasam /Horsegram Soup is a very healthy dish or to mix with steamed rice. Checkout my previous post for Kollu Sundal here.
Ingredients Kolluthanni/Water - 3 to 4 cups(As you get while steaming the kollu/horsegram for sundal) Garlic - 2 nos(Optional) Whole Black Pepper - 1 tblspn(As per your taste) Jeera - 2 tspns Tamarind water - 1 cup Tomato - 1/2 no
Seasoning/Talipu Oil - 1 tspn Ghee - 1/4 tspn Mustard - 1/4 tspn Asafotida - a pinch Dry Red chilli - 1no Curry leaves few Salt as required
Preparation Method In a vessel add tamarind water and chopped tomato, salt and cook till tomatoes are soft. Now add the water you to got from steaming kollu. If you wish you can also strain it once. In a blender, garlic, jeera and pepper Grind it to fine powder. Add this powder to the water and mix well. Add more water if required.
Once the raw smell is gone. off the stove.
Heat a pan with oil/ghee and season it mustard, asafotida, dry red chilli and curry leaves.
Kollu/Horsegram Rasam Soup is ready to serve. Enjoy it with steamed rice and Kollu Sundal.
Notes - You can also add some steamed Kollu/Horsegram to it. Also can skip adding garlic if you do not wish.