Curd Rice, Chettinad Urulai Fry/Chettinad Potato Roast and Oats Halwa - PJ's Virtual Baby Shower Part 2

This is the Extension of the Previous Post, Since i made 6 Dishes from her blog, i wanted to do it as two post. 

Curd Rice

Ingredients

1 Cup Cooked Rice

1/2 Cup Curd/Whisked Yogurt 

1 Green Chilli, chopped

Curry leaves a few

1 tbsp Fresh Pomegranate Seeds, for garnishing

1/2 tsp oil

1/4 tsp mustard seeds

hing a pinch

Salt to taste

Method

• Take Rice in a bowl, Add yogurt and mix well. The Rice should be little mushy for a good taste, So try to mash the rice a bit with the back of a laddle.
• Heat oil, Splutter mustard seeds, add green chilli, curry leaves and hing and pour it over the curd rice.
• Add salt and Garnish with pomegranate seeds and Serve.

Note:Add a mix of milk and yogurt to avoid the sour taste of curd rice, if taking it for long journey.

Chettinad Urulai Fry/Chettinad Potato Fry

Ingredients

2 Large Potatoes

1 Onion,chopped

1 tsp Mustard seeds

Curry leaves a few

Salt to taste

2 tbsp Oil

To Grind

Urad dhal-1 teaspoon

Peppercorns-1 teaspoon

Red chillies-2

Method

• Peel,cube  and boil potatoes till 80% done.Drain Completely.
• Dry roast the ingredients under 'To Grind' and grind them to fine powder.
• Heat oil in a pan, splutter mustard, add curry leaves and onions, saute till translucent.
• Put in the potato cubes and stir gently. Add salt and the masala powder and mix well so the masala's coat well.
• Keep the flame simmer and Cook until crisp.
• Remove from heat and serve as a side dish with rice dishes

Oats Halwa

Ingredients

1 Cup Oats

1 Cup Water

1/2 Cup Sugar

Cinnamon a large pinch

2 tbsp Ghee

Ingredients

• Powder the Oats in a Mixer.
• In a Non-stick pan, Add Water and stir in the oats powder and mix well without any lumps.
• Let the mixture cook in a very slow flame.
• When the mixture starts thickening, add sugar, cinnamon and mix well. Keep stirring.
• When the mixture has absorbed all the water, add ghee and stir well. 
• When it starts leaving the sides of the pan, take it off the stove and garnish with roasted nuts and Serve Warm.

Sweet Melange For A Merry Christmas - Peanut Brittle

SWEET MELANGE FOR A MERRY CHRISTMAS

PEANUT BRITTLE

Peanut Brittle is another avataar of the traditional Kadalaikai urundai ( Peanut laddoos ). The texture and the glassy look of this addictive sweet attract not only children but the grown ups too. A box of roasted and husked peanuts stored in your kitchen shelf will come in handy when you crave for an easy to make instant sweet.

.

INGREDIENTS

Peanuts - 1 cup

Powdered jaggery - 1 cup

Butter - 1 tsp

METHOD

1. Dry roast the peanuts on medium flame till they crack.

2. When they cool down rub the nuts between your palms to loosen out the skin .

3. Remove the husk and grind the clean peanuts into a very coarse powder using the blender.

4. Dissolve jaggery in one cup of water and filter it.

5. Spread a greased butter paper on a plate before you start cooking.Keep a greased spoon also ready.

6. Cook the jaggery water on low flame till the syrup reaches the hard ball stage. ( A drop of syrup should instantly harden when it touches cold water).

7. Add the butter,

 and the powdered peanuts.  

8.Stir till the mixture comes together into a mass.

9. Switch off flame.

10. Drop the mixture one spoon at at a time on the butter paper and flatten  using the back of the greased spoon.

 The brittle will immediately set.

Peel out the set Peanut Brittle from the butter paper and start munching on and on!

Palak Parathas with Chana in Onion Tomato Gravy and Gujrati Kadi - Virtual Baby Shower for PJ

That's a long title!!!! Thats is fine, coz this is an Extra Special Post as we are hosting a Virtual Baby Shower for our Blogger Buddy PJ of Seduce your taste buds. When we decided to a Virtual Baby Shower, we first thought of cooking something that would interest her now or some interesting Kid's Recipes. After some discussion we all agreed to Cook something from her blog and post. Now, this became even more tough choice, she has an amazing collection of recipes and to decide on one was very tough job!! So, i ended up Cooking 6 dishes from her blog and decided to do this as two post instead one. Hope this little gesture of us, brings a broad smile on her face and makes her Happy!!!!! Here is a Big Shout from all of us  PJ, Have a Safe Delivery and God Bless!!!!!!

Check out the other bloggers doing this Virtual Baby Shower with me Aarthi

Cool Lassi(e),Gayathri Kumar,Kalyani,Kaveri,Mireille Roc,Pavani,Pradnya,Priya Suresh,Suma,Vardhini,Veena,Vaishali

Palak Parathas
Ingredients
1 bunch of palak
3 cups of Wheat Flour
1/2 Cup Yoghurt
1/2 tsp Cumin
Salt to taste
1 tbsp of oil

Method

• Blanch the Palak and MAke a Puree of it with yoghurt and Cumin Seeds.
• Take the Wheat Flour ina Wide Vessel, add the palak-yoghurt puree to it, add salt and make Soft chapathi dough.
• Divide the dough into equal-sized balls.  Roll them out as discs and Cook them on a Hot Tava on both the sides.
• Serve Hot with any Side-dish of your choice.

Chana in Onion-Tomato Gravy
Ingredients
2 Cups of Chana/Chickpeas
2 Medium Onions, chopped
2 tbsp of Tomato Puree
1 tsp Red Chilli Powder
1/2 tsp coriander powder
1/4 tsp Garam masala
1 inch ginger
2 cloves of garlic
1 green chilli
Salt to taste

Method

• Soak Chana Dal overnight and Pressure cook it next day with enough water and salt.
• Heat oil in a Pan, Add Onions and saute till translucent. Take it off the stove and let it cool.
• Grind the onions, along with ginger, garlic and green chilli to a fine paste.
• Heat some more oil in the same pan, Add cumin seeds,let it crackle, add the ground paste to it and saute till gives out a good aroma and oil separates.
• Add tomato puree and 1 cup of water.  Add all the masala's and mix well.
• When the rawness of the masala's escape, add pressure-cooked chickpeas and mix well. Adjust salt.
• Let it sit for 10 minutes, in a simmer flame. Garnish with coriander leaves and Serve hot with Roti's.

Gujrati Kadi
Ingredients
1 Cup Yogurt/Curd
1 tbsp Besan/gram flour
1 Green Chilli
one small piece of jaggery or spoonful of sugar
Curry leaves a few
Turmeric powder- a pinch
Salt to taste


For tempering:
1/2 tbsp Oil
1/2 tsp Mustard
1/2 tsp Cumin seeds
2 Red chillies
Asafoetida/hing, a pinch
Coriander leaves to garnish

Method

• Beat together curd,besan with 2 cups water.Add turmeric powder, green chilli, sugar and salt.Mix well.
• Heat a pan with this mixture and bring it a boil, simmer flame and let the liquid thicken.
• Meanwhile, heat a small pan with oil and put in the ingredients for tempering.
• When it splutters,pour this over the simmering kadhi and let it simmer for another couple of minutes
• Remove from heat and serve garnished with coriander leaves.