Mullangi Khaara Koottu - Daikon / White Radish In Spicy Tamarind Gravy

MULLANGI KHAARA KOOTTU

I cooked Mullangi / Daikon/ White Radish occasionally only when my husband was not at home. He always complained about the unpleasant smell that permeated the whole building while cooking the vegetable. Not that he disliked it in sambar or koottu. But he was too worried about the discomfort the strong odour could cause to our neighbours.

My friend shared a secret about an ingredient which would control the strong smell that hung around while cooking mullangi. I found it really useful.Now we enjoy mullangi sambar and mullangi koottu without the guilt of causing nuisance to the neighbours !

                                                             

INGREDIENTS

Tender white radish / Mullangi ( Daikon ) - 4

Pea nuts - 2 tbsp

Tamarind - the size of a small marble

Salt - 1 tsp

Turmeric - 1 pinch

Crushed fresh ginger - 1 tsp

Coriander seeds - 1 tbsp

Bengal gram dal - 1 tbsp

Black gram dal - 1/2 tsp

Cumin seeds - 1/4 tsp

Fenugreek seeds - 1 pinch

asafoetida - 1 pinch

Red chillies - 3

Fresh coconut gratings - 2 tbsps

Sesame oil - 2 tsps

Mustard seeds - 1/4 tsp

Curry leaves - a few

METHOD

1. Soak peanuts in hot water till they swell, drain and keep  aside.

2. Soak tamarind in warm water and extract the juice.

3. Wash, peel and chop the radish into lengthwise pieces.

4. Peel and crush the fresh ginger.

FOR THE SPICE PASTE

5. Heat a drop of oil in a pan and roast coriander seeds, bengalgram dal, blackgram dal , fenugreek seeds and red chillies together till they start changing colour.

6.Add cumin seeds and roast till it gives out a pleasant aroma.

7. Finally add asafoetida and roast for a few seconds, and switch off flame. Let it cool down.

8. Grind the roasted ingredients into a smooth powder.

9. Add fresh coconut gratings and grind again adding little water if necessary.

10. Cook the chopped mullangi and the soaked peanuts in tamarind juice adding turmeric powder , salt and the crushed ginger.

11. When the vegetable becomes tender but not mushy, add the ground paste and cook for two more minutes.If you find the koottu still watery add a spoon of paste made with rice flour and water to thicken the koottu, cook for another two  minutes and switch off flame.

12. Heat the oil in a seasoning ladle and add mustard seeds. When it splutters add curry leaves and pour the seasoning on the khaara koottu.

Enjoy the delicious Mullangi Khaara Koottu with steaming hot rice and a spoon of fresh ghee or with crisp hot parotas.

Instant Vermicelli Kheer/Payasam and Kesar Kulfi - Day 5, BM #10

Day 5 of Blogging Marathon, today i m posting Dessert Options.  I have chosen Instant Vermicelli Kheer/Payasam Mix and Instant Kesar Kulfi Mix.

Instant Vermicelli Kheer/Payasam

Ingredients

1 Pack MTR Vermicelli Kheer/Payasam Mix

1 litre Milk

Method

• Boil Milk in a Pan.
• Add the Vermicelli Kheer/Payasam Mix to it, Mix well.
• Cook in Low Flame for 15-20 minutes. Stir Frequently.

• When the vermicelli is cooked, Switch of the flame.
• Serve Warm or Chill.

Instant Kesar Kulfi Mix

Ingredients

1 Pack Gits Kesar Kulfi Mix

350ml of Milk (1 Cup + 1/4 Cup)

Kulfi Moulds

Method

• Blend Milk and The kesar kulfi Mix well, without any lumps
• Take it to the flame. When it begins to boil, Sim the flame and cook for 5 minutes.
• Take it off the flame.
• Let it Cool, Fill them 3/4th of Kulfi Moulds and Freeze for 4-5 hrs.

• While serving, take out the kulfi from the moulds by showing them in running water for a minute. 
• Drizzle little rose syrup and Serve. 

Both the Dessert Options were excellent. The Postive about the Kheer mix is it contained a good amount of nuts too!!! i haven't added any extra garnish for the kheer. The Kulfi Mix can also be had as Kheer as such. You can definitely try both the Instant Mix without any tension!!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Instant Aloo Cutlet and Khatta Dhokla - Day 4, BM #10

Day 4 of Blogging Marathon, Today i m posting Snack food Options from a ReadyMix. This involved a bit of Cooking other than just mixing up.  First one is a Veggie Cutlet and next one is Khatta Dhokla.

Instant Aloo Cutlet

Ingredients

1 Pack of Vegit Aloo Cutlet 

Method

• The Pack contains 3 Sachets and one Cutlet Shaper/cookie Cutter.
• Pack 1 is the Cutlet Mix, Empty it in a bowl and add 3/4th Cup of water and mix well. Let it sit for 10 minutes
• Pack 2 is the Batter mix, Empty it in a bowl and add 1/4th Cup of water and mix well without any lumps and let it sit for 10 minutes.
• Pack 3, Bread Crumbs Mix, Empty it in a Flat plate.

• Make Small Balls out of the Cutlet mix and flatten them in between your palms and Dip them in the batter mix and roll them over the Bread Crumbs. Repeat the same for the entire Cutlet Mix.
• Heat Oil for in a Deep Pan, When the oil is hot enough, Fry them in batches.
• Enjoy with Tomato Sauce.

Khatta Dhokla

Ingredients

1 Pack Gits Khatta Dhokla Mix

2 pinches of pepper/Red Chilli powder

Seasoning

1 tsp of oil

1/4 tsp of mustard seeds

a pinch of hing

few sprigs of curry leaves

Method

• In a bowl, add 60ml or 1/4 Cup of Yogurt/Curd and 240ml/(little less than) 1 Cup of Water. Mix well.
• Now slowly, add the Dhokla Mix into this Yogurt-Water Mix. Mix well, without any lumps, let it sit for 5 minutes.
• Grease a pan with oil and Pour the Dhokla Batter into it. Sprinkle a dash of Pepper or Red Chilli Powder on top of it for an extra zing!!!
• Steam cook @ high for 15-20 minutes.

• Once it is done, heat a pan with a tsp of oil, splutter mustard seeds and few curry leaves and a pinch of hing. Pour this over the cooked Dhokla. Cut and Serve with Green Chutney.

I liked both the snack. Cutlet was Perfect for a  Chill Evening and Dhokla, we have always tried the normal khaman Dhokla, we loved this Variety too. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10