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Thursday, September 20, 2012

Allam Pachadi ( Ginger Chutney )

Allam Pachadi or ginger pickle is a mix of spicy, sweet and sour flavours. It is made with ginger, chillies, tamarind and jaggery. Goes best with dosas or idlis. 



Ingredients:

  • Chopped Ginger - 1/2 cup
  • Cumin Seeds - 1 tsp
  • Red Whole Chillies - 4-5
  • Tamarind Pulp- 1 tbsp
  • Jaggery ( Grated ) - 1 tbsp
  • Salt - to taste 
  • Methi Seeds - 1/4 tsp
  • Water - as needed for grinding
For Tempering : 
  • Oil - 2 tbsp
  • Mustard Seeds - 1tsp
  • Curry Leaves - 1 spring
  • Hing - a pinch

Directions
  • In a pan, heat 1 tsp oil and add cumin seeds, methi seeds and let them splutter.
  • Add chopped ginger, red chillies. Fry for just a couple of minutes. No need to totally cook the ginger.
  • Let this cool a bit, then add this mixture in the grinder, also add tamarind, jaggery and salt in the grinder.

  • Grind it with little water to a smooth paste. Adjust salt. Take it out in a bowl.
  • For tempering heat oil , splutter mustard seeds, curry leaves and a little hing and pour it over the chutney. Give it a good mix.
Serve it with dosa or idli or upma or even plain rice.



Friday, September 14, 2012

Namkeen Mathri

Mathris , The Indian Salted Crackers . I love having them as my afternoon snack along with a hot cup of chai.



Ingredients:

  • All Purpose flour ( maida) - 2 cups
  • Sooji ( Semolina ) - 1/2 cup
  • Salt - 1 tsp
  • Carom Seeds ( Ajwain ) - 1/2 tsp
  • Oil - 2-3 tbsp
  • Lukewarm Water - as needed to knead a firm dough, say 3/4 cup
  • Oil - to deep fry
Directions
  • In a mixing bowl , mix all the ingredients and knead it into a firm dough with very little water at a time. Do not make the dough too soft. Cover and set aside for about 15 minutes. 
  • Divide the dough into approx 40-45 small balls. 
  • Roll each ball into approx 1 and a half inch circles.
  • Prick each mathri with a fork all over so that they do not puff while frying.

  • Get the oil for deep frying ready. Keep it on medium heat.
  • Deep fry 5-6 mathris at a time on medium heat, flipping them in between, till they turn golden brown from both the sides. 
  • Remove on a kitchen napkin. They would turn crispier on cooling.
  • They can be stored in an air tight container for a month or so. 
This is great with tea. Also, this can be had with some spicy pickle or green chutney or ketchup.

Tuesday, September 11, 2012

Crispier Pakoras



Pakoras will be crispier if a pinch of baking soda or a little corn flour is added to the gram flour (besan) while preparing the batter.

Thursday, September 6, 2012

Paneer paratha





Ingredients:

For Dough: 

  • Whole Wheat Flour - 1 cup
  • All Purpose Flour - 1/2 cup
  • Salt - 1/2 tsp
  • Oil - 1 tsp
  • Water - as needed to knead the dough 

For Filling: 
  • Shredded Paneer - 1 cup
  • Salt - 1/2 tsp
  • Cumin Seeds - 1/2 tsp
  • Shredded Ginger - 1 tsp
  • Minced Green Chillies - 1 tsp
  • Minced Cilantro - 2 tbsp
  • Firm Curd - 1 tbsp

Directions
  • In a mixing bowl, mix all the ingredients for dough and knead to make a soft dough
  • Cover and keep aside, let it rest for about 10-15 minutes.
  • In another mixing bowl, mix all the ingredients of the filling. 
  • Make lemon sized balls of the dough and divide the paneer mix into same number of portions as the number of balls.
  • Roll the dough ball into 3-inch diameter circles. Place one portion of paneer mix in the center. Seal by pulling the edges of the rolled dough together to make a ball. Make similar balls with the remaining dough and paneer mix. Keep aside.
  • Now, heat the tawa or the skillet on medium-high .
  • Take one ball and roll it into dry aata ( wheat flour ) so that the ball is coated from all the sides. 
  • Start rolling it slowly into a 6-inch diameter circle. sprinkle some dry aata while rolling so that it does not stick to the rolling pin. 
  • Place the paratha over the hot skillet. Let it cook for about half a minute and flip it over. You will find small brown dots on the surface.
  • After about 15-20 seconds sprinkle a few drops of ghee or oil on the surface and flip it over again. Sprinkle few drops of ghee or oil on this side as well.
  • Gently press the paratha all over with the help of a spatula. 
  • Take the paratha off the tawa when both the sides turn golden brown.
  • Serve them hot with your favourite raita  and aachar .