Onam Special 2012 - Ulli Paavakka Theeyal - Onion & Bitter gourd Curry In Spicy Tamarind Gravy

 ONAM SPECIAL 2012 

ULLI PAAVAKKA THEEYAL 

The spice and tang of the Theeyal beautifully complements the coconut and curd based sweetish curries like Avial and Kaalan in the feast. My family likes to savour Theeyal ( Puli Kozhambu ) with steaming hot rice topped with a spoon of fresh ghee. Similar to  Puli Inji, Theeyal  can also be enjoyed with curd rice. A lick of Theeyal is very refreshing after binging on  Paruppu Paayasam and Nendirampazha Halwa !

INGREDIENTS FOR THE THEEYAL PODI/POWDER 

Fresh grated coconut - 1/2 cup 

Coriander seeds - 1 tbsp 

Split chickpeas / Bengal gram dal - 2 tsps 

Red chillies - 4 

Sesame oil - 1/4 tsp 

TO PREPARE THE THEEYAL PODI/POWDER 

1. Dry roast the coconut gratings on low flame till it turns light brown in colour. 

2. Remove the roasted coconut on to a plate and add oil to the same kadai. 

3. When the oil is hot add the coriander seeds, Bengal gram dal and red chillies. 

4. Roast the ingredients on low flame till they emanate a pleasant aroma. 

5. Cool all the roasted ingredients and grind them into a slightly coarse powder and keep aside.

 INGREDIENTS FOR THEEYAL 

Onion - 1 

Bitter gourd - 1 

Black Chickpeas ( pre soaked ) - 2 tbsps

Tamarind - the size of a big lime. 

Salt - 2 tsps 

Sambar powder - 2 tsps 

Powdered jaggery - 1 1/2 tsps 

Sesame oil - 1 tbsp 

Mustard seeds - 1/4 tsp 

Asafoetida powder - 1 pinch 

Fenugreek seeds - 1 pinch 

Ginger - 1'' piece ( peeled and slivered ) 

Red chillies - 2 ( broken ) 

Curry leaves - a few 

Turmeric powder - 1 pinch 

TO PREPARE THEEYAL 

1. Soak tamarind in warm water, and extract the thick juice and keep aside. 

2. Peel and slice onion into long slivers. 

3. Wash and chop bitter gourd into one inch long strips. 

4. Heat oil in a kadai and add the mustard seeds. 

5. When the mustard seeds splutter reduce flame and add the fenugreek seeds. 

6. Add asafoetida when the fenugreek seeds become reddish in colour. 

7. Immediately add broken red chillies and then the ginger, and curry leaves. 

8. When the seasoning is ready add the chopped onion and bitter gourd. 

9. Saute for a few minutes and cover and cook on low flame. 

10. When the vegetables are almost done add turmeric powder and the presoaked Chickpeas. 

11. Stir for a couple of minutes and pour the tamarind juice into the kadai. 

12. Add jaggery, salt and sambar powder and let it cook on medium flame till the raw smell is gone.

 

13. Finally mix in the Theeyal podi and cook for a few more minutes till the oil separates.

Enjoy the Ulli Paavakka Theeyal along with the other Onam sadya dishes. 

Vegetable Masala Dosai

My Mom and Dad are here, looking after me and my Bala Kutty. Mom Never Allow me in the kitchen these days, she wants me to take Good rest, but my dear hubby wants me to Cook!!!! What to do? So, Me and My Mom have divided the Kitchen Duty among ourselves. Weekdays Amma and Weekends Me!!! So Last Weekend, My Daddy asked me to make Masala Dosa for Breakfast. But Amma doesn't like Potatoes, so i made this Vegetable Masala Dosa and they both enjoyed these without any guilt!!!!

Ingredients

2 Cups Dosa Batter

2 tsp Gingely Oil

For Vegetable Masala

1 Large Potato

1 Large Carrot

2 Medium Capsicum

1/2 Cup Peas (I used Frozen)

1 Large Onion, Chopped

2 Medium Tomato, Chopped or 2 -3 tsp of Tomato Paste

2 cloves of garlic, shredded

a small piece of ginger, shredded

1 tsp of Red Chilli Powder

2 tsp of Coriander Powder

1/2 tsp Garam Masala Powder

1/4 tsp Turmeric Powder

2 sprigs of Curry leaves

Coriander leaves for garnishing

Salt to taste

Method

The Masala

• Peel the Potatoes and carrots and Cut them into cubes. Chop Capsicum thin. 
• Heat oil in a Pan, Splutter mustard seeds, add curry leaves, Onion,Ginger and Garlic. Saute until onions turn Pink.
• Add Tomato Paste or Tomatoes and the dry masala powders(Red Chili Powder, Corinader Powder, Garam Masala, Turmeric Powder) and Add half cup of Water. Let this Cook until Tomatoes turn Mushy or till the oil separates.
• Add the Veggies now,add Salt and another half Cup of water and Cover  and cook till the veggies are cooked. This takes about 10-12 minutes in medium flame. Garnish with Fresh Coriander leaves and Take it off the Stove.

To Serve

• Heat a Non-Stick Pan, a little oil to the pan and wipe it well with a tissue paper in a circular motion. This coats the pan uniformly with oil. 
• Pour a laddle of Dosa Batter in the center of the pan and spread it using the back of laddle in a circular motion. Dot the sides with a little gingely oil.
• Let the top side Cook. Some like it crisp and some like my Son likes it Soft, So cook according to their taste buds.

Note

• Sometimes the dosa might stick to the bottom of the pan, In such cases, Heat the pan, Pour a 2-3 tsp of Gingely oil in the pan, Let it sit in a Simmer flame for 2 minutes. Then Wipe it well with a tissue Paper. The Pan is ready to make Crispy, Tasty Dosa!!!! This Works for me all the time.
• Try to have two separate pans for Dosa and Chapthi/Roti.

Sending it to Dish it out - Potatoes and Bell Peppers, happening @ Tomato Blues, Event by Vardhini of CooksJoy

Puff Pizza Pinwheels

This pinwheels are great treat for people who love puff, pizza and samosa. It is a combination of all 3. I prepared this pinwheels for many times at home but really don't remember when I bookmarked this recipe from which site.

The stuffing used in this recipe can be changed or altered as per personal preference. I used carrot and boiled, mashed potato for stuffing. I have also tried it with other vegetables but I found preparation of the below stuffing was easy. If you use vegetable stuffing, you need to roll puff sheet tightly than the normal rolling. Otherwise vegetables get jammed at the end or move towards the unrolled space.

Basic Information:
Preparation Time: 15-20 minutes
Cooking Time: 20 minutes
Makes: 20 pinwheels

Ingredients:

For pinwheels:

Ready to use Puff Pastry Sheet - 1 no
Pizza Sauce - 2-3 tablespoons
Oil - for brushing, optional

For Stuffing:

Carrot - 1/2 cup, grated
Potato - 2 nos, medium size, boiled
Cheese - 3-5 tablespoon or as required
Chaat masala - 1/2 teaspoon
Amchoor powder / Dry mango powder - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Salt - to taste

Method:
1) Thaw the puff pastry sheet as per the directions mentioned in the pack.
2) Preheat the oven to 400F(220C) or as said in the pack of puff pastry. Line the baking tray with parchment paper.
3) Meanwhile, in a mixing bowl, take all the ingredients given for stuffing except cheese. Keep it aside.

4) Spread the puff pastry in the kitchen surface.
5) Apply pizza sauce over it. Leave an inch space at one end of the sheet.

6) Now, spread the mixture from the mixing bowl on the puff pastry.
7) Sprinkle cheese on top of it. Add more cheese if required.

8) Roll the puff pastry sheet from one end to other end. Refer the picture. Roll firmly.
9) At the end of rolling, apply little water where we left the space (as said in step 5) and seal it properly.

10) Now, cut the rolled puff pastry into 1 inch pieces.
11) Place them in baking tray with even intervals. Make sure to leave sufficient space between pinwheel since they enlarge while baking.
12) Bake for 15-20 minutes or as said in the puff pastry pack or the puff pinwheel get golden brown in colour.

13) Cool for few minutes and very gently brush with little oil.
14) Enjoy with hot tea.

Note:
1) Stuffing can be changed as per personal preference.
2) You can also skip the Indian masala and add pepper, Italian seasoning for exact pizza taste.
3) Try to serve warm for best results.