Peas Corn Kuzhipaniyaram

Had some guest for the weekend. Instead trying the same old idly dosai, mad e some Kuzhipaniyaram with some interesting filing and tomato Chutney. Tasted so good and was so soft and spongy. Its a definite hit with the Kids and also for the Calorie Conscious Big Kids as this takes lil oil to cook.

Ingredients

1-1/2 cups Parboiled Rice

1/4 cup Urad dal

1 tsp Methi seeds/Venthayam
2 medium-sized onion, finely chopped

1/4 cup peas (i used frozen)

1/4 cup corn (i used frozen)

2 nos green chillies, slited lengthwise

Eno Fruit salt a pinch

1 tsp mustard seeds

hing a pinch

oil for seasoning

Salt to taste

Method

Soak Rice separately and urad dal and methi  together for 6 hrs and Grind them to a fine batter,add salt and mix well. Heat oil in a wok, splutter mustard seeds, add hing and green chillies, add onions and saute till translucent. Then add Peas and Corn and saute for a minute or two. Add this to the batter and add fruit salt and Mix well.

Now Heat the Kuzhipaniyarm Pan/Pancake Puff Pan and pour a spoonful of batter in the pan. Cook both sides and Serve hot with Chutney.

Sending this to MLLA-23 hosted by Susan

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The following are some of the most frequently identified areas where Whole House Home Performance improvements can make a difference.


Sealing Leaks and Ductwork:

Repairing leaky ducts and sealing drafts can reduce your heating and cooling expense by 30 percent or more. If ducts, windows, and doorways are not sealed properly, all the energy used to heat or cool the air inside your home is wasted.

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Related Information...

• Home Performance with Energy Star
• USGBC Expert Advocates Whole-House Approach to Home Performance Audits
• The Maryland Home Performance Program
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• Home Performance with ENERGY STAR in Pennsylvania
• Delmarva Power Offers Customers New Home Energy Savings Program Options
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Back after the break with Chakka Curry - Jackfruit and brown chana cooked in coconut gravy

Finally back after a long break, which was not meant to be this long. A sudden trip to be with my parents and sister's family. I had planned to blog from there. But I couldnot withstand the heat of  North India, though I am used to mercury hitting 40 C in the South. For most of the days I stayed there, I wasn't keeping well . So I was in mood to sit and write for blog. On top of it I had some pending projects to be completed too. In short, I could not do any thing I planned. Except for two days of  outing, I stayed indoors. Our return trip had to be made via Bangalore for want of tickets. That meant few days of staying with my MIL, BIL and family. My nephew and niece had extracted a promise from me that I stay with them during their vacation. And they are happy that I kept my promise.

And after three weeks,we were back home. It feels good to be back home and  to the routine after a break. There are so many pics in my drafts folder to be posted.  Somehome, I was not able to get into the mood to blog after the break. I have been trying to make a post for the past one week with out much success. Hope after this initial reluctance, I will be able to post regularly.

Here is a recipe with the seasonal fruit - Jackfruit. I didnot get to eat much of jackfruit since I was away for almost a month.

You need


Semi ripe jackfruit bulbs- 20 nos

Brown chana - handful
Turmeric  - a pinch

salt to taste

chilli powder - a pinch

To roast and grind

Urad dal - 2 tspn

Red chilli - 2 nos

Cumin/jeera - 1/2 tspn

Grated coconut - 1/2 cup


Seasoning

Coconut oil - 1 tblspn

Mustard seeds - 1 tspn

Red chilly- 2nos, broken into two

Grated coconut - 1 tblspn


Method


Wash and soak channa for 6 hours or overnight. Pressure cook till it is soft. You can use cow peas also in place of chana. Remove the seeds from the jackfruit bulb and chop into bite sized peices. The fruit should not be ripe and should be firm. At this semi ripe stage, the taste  will be a mix of sour and sweet. This is ideal to make chakka curry.

Cook the chopped fruit with half cup of water. Add turmeric and salt and a pinch of red chilli powder. When its almost cooked, add the cooked chana and let it cook together for 5 minutes.

Roast the urad dal and red chilli in a teaspoon of oil till dal turn light brown. Grind the roasted ingredients along with coconut and cumin to a smooth paste. Add water just enough to grind.
Add the ground coconut paste to the cooked mix and adjust the consistency by adding water if requied. The curry is semisolid. It gets thicker on cooling.  Do the seasoning along with grated coconut and fry till it turns light brown. Garnish with curry leaves. My measurement of coconut is less compared to what my Amma cooks.  If you wish, you can increase the amount of coconut in grinding and garnishing.