Monday, August 18, 2014

Idli Miligai podi /Malga podi

Flavorful and delicious spice powder made with roasted lentil and spices

Milagai podi or malgapodi is a popular powder/chutney/podi of every south Indian kitchen.It is a nice accompaniment to serve with dosa ,idli,adai and vada. When ever I go to any south Indian restaurant  I love the malgapodi better then the chutnies served with idli and dosas.

When I met a south Indian friend of mine she shared her family recipe with me.Though there are many recipes to make malga podi and every family has their own traditional family recipe but the main ingredients remains the same, just different ratios of ingredients or few more or less ingredients to be added . Addition of tamarind and jaagary is optional ,you can add or skip both.

Traditionally Malga podi is served mixed with little sesame oil but you can use ghee or have plain like I do. Idlis smeared with malga podi and ghee taste wonderful and also very good to pack in kids lunchbox .I loved it with plain steamed rice or even with roti and parathas.This spicy and flavourful podi goes well with almost every thing, it is also a very good accompaniment as a dry chutney and easy to carry along for travelling and journey.


how to make miligai podi malga podi


Prep time -20 min
Difficulty level - easy
Spice level - medium
Cuisine - South Indian
Type - powder,side
yield - 1.5 cup

INGREDIENTS-
  • Bengal gram /chana dal -1/2 cup
  • White lentil /urad daal -1/2 cup
  • Kashmiri red chilis/lal mirch -10
  • Sesame seeds / till - 1 tbsp
  • Whole coriander seeds/sabut dhaniya -1 tbsp
  • Salt /namak - 1 tsp
  • Asafoetida- /hing - pea size
  • Dry tamarind /Imli -1 tbsp
  • Jaggary /gur -1 tbsp
  • Cooking oil - 1 tsp
  • Whole pepper corn /sabut kali mirch - 10
  • Dried curry leaves-10
PROCEDURE-
  1. In a pan add oil and both lentils/daal.
  2. Roast till they become red in color.
  3. Now remove the roasted daal from the pan and keep aside.
  4. Add sesame seeds, coriander seeds and peppercorns in the pan and dry roast till they give a nice aroma.
  5. Remove from the pan and keep aside
  6. Add 1 tsp of oil in the pan and add red chilies and roast for a minute on low heat.
  7. Add curry leaves and asafoetida and stir for few seconds and remove from the pan.
  8. Let  the ingredients cool down completely.
  9. Grind the roasted ingredients, jaggary, salt and tamarind  in the mixer to make a coarse powder.
  10. Store in an air tight jar.
Serving suggestions-Mix with little ghee or sesame oil or use just as a dry powder to serve with idli,dosa or vada.

NOTE-
Addition of jaggary and tamarind is optional,depends on individual taste and preference, tastes great both ways.

Sunday, August 17, 2014

Milk Halwa / Palkova

A quick and simple milk based dessert.
Today we all are celebrating Krishna Janmashtami and busy making sweet and savoury dishes to offer as prashad. During fasting we consume only fruits and vegetables and flours made with them, as cereals and lentils are not consumed during fasts.

I have posted many sweet and savory recipes that can be made during fasting - My favorite recipes to make for fasting are - Sama and potato cutlets, Aloo ka halwa, Kuttu ka dahivada ,  Sabudana khichdi and  Rajgiri and aloo thepla

In south India, this milk halwa is popular as Palkova. This is a quick and instant type of dessert recipe and you just need a few ingredients to make this milk halwa. You can either use lemon juice or curd to curdle the milk, can also be made on a stove top or in a microwave oven. Results of both are good.

For more recipes for fasting check- Fasting recipes for Krishna Janmashtami







Prep time - 5 min
Cooking time - 10 min
Difficulty level - easy
Spice level - sweet
Cuisine - Indian
Type - Dessert, Fasting food
Serve - 4 servings

INGREDIENTS-
  • Sweetened condensed milk/milkmaid - 400 ml
  • Fresh milk - 200 ml
  • Lemon juice - 1.5 tbsp
  • Almond, chopped - 8
  • Pistachio, chopped - 8
  • Cardamom powder - 1/4 tsp
  • Rose water - 2 tsp
PROCEDURE-
  • Take a heavy bottom non stick pan and slightly grease it with ghee or butter.
  • Add condensed milk, fresh milk and lemon juice in the pan.
  • Mix every thing with a whisk
  • Now cook it on medium flame and keep stirring.
  • Cook till it started to thicken and all moisture dry up.
  • Now add chopped almonds ,cardamom powder and rose water.
  • Mix well and take out in a serving bowl
  • Garnish with chopped pistachio and cardamom powder.

Friday, August 15, 2014

Tiranga Pulao / Vegetable Pilaf

Layered Rice pilaf with three flavours and colour

Rice is the staple diet of Indians,we use rice to make different snacks and main course dishes.Steamed rice is paired with different types of curries and lentils. Set dosa ,idli are popular tiffin variety from South India.
In North part of India we often make khichdi and pilaf with rice to use on daily basis.There are so many varieties of making pilaf. My favorite are -Biryani pulao, Pineapple and chili rice, and the specialty of U.P-  
Aloo matar ki Tahiri.
For this tri colour pilaf I used three different vegetable and their paste to give colour and flavour,for the orange color I used tomato and red chili and for the green layer I used spinach and green chilies.The mild and fresh flavors blend well very nicely and the taste was appreciated by every one in the family.

                                                      Happy Independence day!!!



Prep time -20 min
Cooking time -15 min
Difficulty level -medium
Spice level - mild
Cuisine -Indian
Type -main

INGREDIENTS-
          
  • Rice/ chawal -1.5 cup
  • Salt/ namak -1tsp
  • Almonds /badam -5
  • Cloves /lavang-5
  • Green cardamom/ hari elaichi -4
       For Orange layer-
  • Tomatoes ,chopped -3
  • Turmeric/haldi -1/3 tsp
  • Red chilli powder /mirch-1 tsp
  • Refined oil -2 tsp
  • Cumin seeds /jeera-1/2 tsp
  • Salt /namak-1/4 tsp
       For White layer-
  • Cottage cheese /paneer-1/2 cup
  • Yoghurt/dahi-2 tbsp
  • Green cardamom /harai elaichi -3
  • Salt/namak-1/4 tsp
  • Refined oil -2tsp
       For Green layer-
  • Spinach /palak -1 cup
  • Mint leaves /pudina-1/4 cup
  • Green chilies /hari mirch -3
  • Lemon juice /nimbu ka ras -1/2 tsp
  • Cumin seeds/ jeera-1/4 tsp
  • Garam masala-1/4 tsp
  • Salt /namak-1/4 tsp
  • Refined oil-2tsp
PROCEDURE-
  1. Wash and soak rice in  water for 20 minutes
  2. Boil 5 glasses of water in a big pan and add salt
  3. When water start boiling add cloves cardamom and rice.
  4. Cook till 3/4 done and then drain in a colander.and let it cool down properly.
  5. Grease a big and deep bowl and keep aside (A)
ORANGE LAYER-
  1. Chop tomatoes in small pieces.
  2. Heat 2 tsp oil in a pan and add cumin seeds when they start crackling add 1/ tsp of turmeric and chopped tomatoes and cook till they become soft, now add chili powder, salt  and 1/2 cup boiled  rice and mix gently.
  3. Add this rice in the greased bowl (A) and press with a spoon.
WHITE LAYER-
  1. Heat 2 tsp oil in a pan and add whole cardamom(crush to open) ,then add yoghurt and stir.
  2. Now add small pieces of cottage cheese and salt ,saute for few seconds.
  3. Add 1 cup of boiled rice ,mix well and add in the bowl(A) and press with a spoon
GREEN LAYER-
  1. Wash spinach, mint and green chilies and make a smooth and thick paste.
  2. Heat oil in a pan and add cumin seeds when start crackling add the spinach puree and saute for a minute.
  3. Add salt,garam masala, lemon juice and 1.5 cup of boiled rice ,mix gently  and add in the greased bowl (A) and press with a spoon.
  4. Gently invert on the serving plate
  5. Garnish with peeled almonds and mint paste.
Serving suggestions-Goes well with yoghurt,raita and salad

Thursday, August 14, 2014

Rajasthani Ker Sangri Ki Subzi

Dried berries and beans cooked with yogurt and Indian spices-specialty from the state of Rajasthan

Rajasthan is a dry climate state and so they have less availability of fresh vegetables,hence they use much of flours,grains and pulses.Gram flour is mostly used to make kadi ,subzi and snacks in this hot and dry state. Gatta ki subzi  which is made with boiled gram flour dumplings and simmered in yogurt curry is a very popular side dish.

Lots of spices,oil and yogurt  is used in Rajasthani cuisine.Use of little extra oil helps to keep the food fresh for long time as Rajasthan is a hot and humid area.This ker sangri ki subzi is also made with generous amount of oil and spices and is very good to carry for traveling as it stays fresh for 2-3 days with out refrigeration


Panchkutiya or Ker-sangri-kumatis  are dried berries and dried mongri ki phali which are used to make this nice and delicious stir fry.These berries are very easily available in the grocery stores in Rajasthan. You can use the ready mix of 5 berries and bean together or can make with just with 2-3 berries or beans only .These berries are washed and soaked over night to remove the dirt and then they are boiled and stir fried in oil,spices and yogurt.You can either soak them in butter milk/chas or in plain water.


This ker sangri ki subzi is best paired with Aloo mangodi ki subzi , Rajasthani daal and Missi roti

Check here for some more authentic recipes from this state -Rajasthani recipes








ker-sangri-kumatiya

Prep time-15 min
Cooking time-15 min
Cuisine - Indian,Rajasthani
Difficulty level - easy
Spice level-medium
Type- side
Serve-6

INGREDIENTS-

  • Dried Ker sangri - 1 cup/100 gm
  • Green chili /hari mirch, chopped - 2 tsp
  • Chili powder /lal mirch - 1.5 tsp
  • Dried whole raw mango pieces/sabut amchoor -5
  • Coriander powder /dhaniya - 1.5 tsp
  • Mango powder /amchoor - 1tsp
  • Yogurt /dahi -4 tbsp (optional)
  • Pickle masala /achar ka masala - 1.5 tsp
  • Turmeric /haldi -1/2 tsp
  • Salt /namak - to taste
Tempering/waghar-
  • Cooking oil - 1/4 cup
  • Cumin seeds /jeera - 1tsp
  • Mustard seeds/rai - 1 tsp
  • Fennel seeds /saunf - 1/2 tsp
  • Asafoetida /hing- 1/4 tsp
  • Whole red chilies-5
  • Whole red chilies- 2
PROCEDURE-
  1. Wash and soak ker sangri in enough water or thin butter milk overnight.
  2. Next morning wash it 3-4 times in normal tap water till all the dirt get removed from the soaked ker sangri.
  3. In a pressure cooker add ker sangri and enough water to cover it.
  4. Pressure cook for 3 whistles on medium heat.
  5. Let it cool down completely then drain all the water from ker sangri.
  6. Wash it again with water.
  7. Heat oil in a heavy bottom pan.
  8. Add all the tempering ingredients in the oil.
  9. Now add chopped green chilies and boiled ker sangri in it and saute for a minute.
  10. Add all the dry spices in it and saute for a minute
  11. Now add beaten curd and mix well.
  12. Cook on low heat till all the moisture dries up.
  13. Serve hot or cold.
Serving suggestions -Serve with missi roti ,poori or daal-rice or use as an instant pickle.