Peanut Sundal

Peanut or groundnut is part of the bean family. A 100gm of peanut gives 567 calories, but its glycemic Index is very low. Hence, it is highly recommended for diabetics. Peanuts also give quick energy boost because of the nutrient content in them.
In south India, sundal (snack) made of boiled peanut is an offering to the gods during navarathri.


Ingredients:
Raw peanuts -100gms
Grated coconut - 1/4 cup
Mustard seeds -1tsp
Chilli flakes -1tsp
Curry leaves -few
Salt and oil - as required

Method:
Soak the peanuts in water for about 7 hours.
Cook it along with the water in a pressure cooker, till it turns soft. Remove from the cooker and drain the water. Keep it aside.
In a frying pan, temper mustard seeds and curry leaves in little oil. Then add the boiled peanuts, salt and chilli flakes. Saute for few seconds. Garnish with grated coconut.

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Happy reading and happy cooking.

Pineapple curry

When we need to try some mango delicacies during the non-mango season, then, pineapple comes handy. Of course the flavour will be that of pineapple. Pineapple can be used in the place of mango in all the recipes that use mango as the main ingredient. This curry is one that is similar to mango curry except that we use tamarind here instead of curd. 

Ingredients:
Ripe pineapple – 1 (250gms)
Grated coconut -1cup
Tamarind paste – 1tsp
Red chillies - 5
Fenugreek seeds - 1/4tsp
Turmeric powder - 1/2tsp
Brown sugar – 2tsps
Mustard seeds - 1tsp
Curry leaves - few
Salt and oil- as required

Method:
Fry the fenugreek seeds and red chillies in little oil. Grind it along with grated coconut to a smooth paste. Keep it aside. Skin and cut the pineapple into cubes. Cook it in one cup of water along with tamarind paste, salt and turmeric powder. When the pineapples are cooked, add the ground paste, brown sugar, curry leaves and more water. Check the consistency. Simmer for few seconds. Garnish with mustard seeds tempered in oil.

Eggplant poriyal

Eggplants are of many types. My favourite is the bottle eggplant which lends itself nicely for stir frying.  This poriyal or stir fried vegetable is mildly spiced with dosa podi, curry leaves and grated coconut. It is a good accompaniment for sambhar and rasam rice.
 
Ingredients:
Bottle eggplant - 1 (250gm)
Turmeric powder - 1tsp
Dosa podi - 2tsps
Grated coconut - 4tsps
Mustard seeds -1tsp
Curry leaves -few
Salt and oil - as required

Method:
Cube the eggplant and place it in water. In a frying pan temper mustard seeds and black gram in little oil. Add the eggplant, turmeric powder, salt and one cup of water. Close and cook for five minutes till it is done. Open and stir in the grated coconut, curry leaves and dosa podi, Add little oil if necessary. Stir fry for few seconds till the water dries up.


Note: For dosa podi refer podi dosa recipe.

Happy Onam

                               Onam 2014 falls on September 7. On this occasion,  I wish all the readers a very happy and properous onam.Onam is  the only festival in Kerala which is celebrated by all irrespective of  any caste, creed or religion. The key to this ‘harvest festival’ of the state is the preparation of Onam Sadhya (grand vegetarian lunch served on a banana leaf). It also reminds us of the vamana avatar of lord Vishnu and the visit of  king Mahabali from patala (underworld).  Interestingly, the birthday of Sri Padmanaban (the presiding deity of Thiruvananthapuram temple ) also falls on this day -  (TheThiruonam day of Chingam)

Modak rolls

Modak is a steamed sweet, with rice based covering and filling of grated coconut and brown sugar or spicy lentils.
On Ganesh Chaturthi day, different types of modaks are made and offered to lord Ganesha. Generally, modaks are made of coconut and brown sugar filling. However, modaks with other fillings like cooked black gram, sesame seeds and lentils are also made. The shape of the modak also differs depending upon the filling. It may shaped like a pier top if the filling is made of coconut and brown sugar or oblong if the filling is made of lentils and spiced with green chillies.
At times, after making modaks, you may be left with some filling and the covering dough. On such occasions, you can be a little creative and make modak rolls. 
 

Topped with  filling

                                            

Ingredients:
Grated coconut -1cup
Brown sugar -1/2cup
Cardamom powder -1/2tsp
Rice flour -1cup
Water -2cups
Banana leaves for wrapping
Oil for greasing

                      Rolled and sealed before steaming

Method:
In a thick bottom pan heat the grated coconut and the brown sugar. Keep stirring it until the brown sugar is blended well with the coconut. When it reaches a near solid consistency, switch off the flame. Add the cardamom powder and allow it to cool. This forms the filling for the roll.

In another pan, heat two cups of water till small bubbles begin to form at the bottom of the pan. (Do not boil). Lower the flame and stir in the rice flour. Cook over a low flame stirring continuously, till it becomes a mass of soft dough. Cool it. Take a lemon size ball of dough. Spread it evenly over a greased piece of banana leaf. Top it with little filling. Roll it like a spring roll. Seal the ends and steam for few minutes. Cool and cut into discs before serving.
 

Cottage cheese crepe

  Cottage cheese crepe is a dosa that has fillings of spicy cottage cheese. Hence, it is also known as paneer dosa. Paneer means cottage cheese in Hindi. I must say it is a blend of north and south India, because the filling has the flavour of garam masala from north India while the dosa is essentially south Indian.  

                                  cottage cheese filling in the middle

Ingredients:
Dosa batter - 4cups
Crumbled cottage cheese -2cups
Tomatoes -2
Green chillies -2
Onion - 1
Garam masala powder -1tsp
Turmeric powder -tsp
Sugar -1tsp
Chopped coriander leaves - 2tsps
Salt and oil - As required

Method:
Chop the onions, tomatoes and green chillies finely. Keep it aside.
In a frying pan fry the onions and green chillies in little oil. When the onions become transparent, add all the powders. Saute for few seconds. Then, add the tomatoes, salt and sugar. When the tomatoes become mushy add the crumbled cottage cheese. Stir for few seconds, till everything is blended well. Garnish with chopped coriander leaves.
Spread a ladle full of dosa batter on a hot griddle. Drizzle little oil over it. Flip and cook on both sides. Then place the cottage cheese filling in the middle and wrap the ends to make it look like a roll.
 
Note:  You can also make spicy cottage cheese wraps, by wrapping thin flat breads with this filling.