Ramya's Kitchen Corner

Tapioca Veggie

2009-04-21T13:44:00.004+05:30

Tapioca Veggie (Maravalli Kilangu poriyal/Kuchi Kilangu Poriyal) - I made this with the left over boiled tapioca. It was also just as great as the plain boiled tapioca.
Ingredients:
Boiled tapioca (finely chopped) - 2 cups
Grated Coconut - 2 tbsp
Chilli powder - 1/2 tsp
Garlic (finely chopped) - 2 pod
Onion - 1/4
Oil - 3 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Cumin Seeds - 1/4 tsp
Asafoedita - pinch
Salt - to taste
Curry leaves - few
Coriander leaves - few
Sugar - pinch

Method:
1. In a pan, heat oil, splutter mustard seeds, urad dal, channa dal, cumin seeds, curry leaves, asafoedita.
2. Add onion, garlic and saute for a while.
3. Add turmeric powder, chilli powder, salt, sugar, chopped tapioca and saute for few mins.
4. Add coconut, coriander leaves and serve.

Boiled Kuchi Kilangu

2009-04-16T13:11:00.001+05:30

Boiled Kuchi Kilangu (Vegavecha Malavalli Kilangu/Boiled Tapioca/Kappa) used to be one of the evening tea-time snack that my mom used serve us during our school days. Our hungry stomach used to get filled and we used to be energetic after having little of this boiled tapioca.
Ingredients:
Tapioca - 1
Salt - to taste
Water - 2 cups

Method:
1. Wash and cut the tapioca into 2 pieces.
2. In a pan, heat water, add tapioca, salt and pressure cook it for 2-3 whistles.
3. Peel the skin and serve it hot.

PS:
Can make Tapioca veggie with this base recipe.

Snake Gourd Veggie

2009-04-11T12:33:00.001+05:30

Snake Gourd Veggie (Podalangai Poriyal/Potlakaya Kura/Chichinda Subzi) is served as a side dish for rice. It acts as a natural antibiotic and excellent veggie for diabetes people.
Ingredients:
Snake Gourd - 1
Grated Coconut - 2 tbsp
Chilli powder - 1/2 tsp
Garlic (finely chopped) - 2 pod
Onion - 1/4
Oil - 3 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Cumin Seeds - 1/4 tsp
Asafoedita - pinch
Salt - to taste
Curry leaves - few
Coriander leaves - few

Method:
1. Wash, cut lengthwise, scoop off the sponge like tissue using a spoon then cut into small thin pieces.
2. In a pan, heat oil, splutter mustard seeds, urad dal, channa dal, cumin seeds, curry leaves, asafoedita.
3. Add onion, garlic and saute for a while.
4. Add turmeric powder, chilli powder, salt, snake gourd vegetable and cook covered for 3-4 mins.
5. Once the veggie turns tender, add coconut, coriander leaves and serve.

Cluster Beans Veggie

2009-04-06T12:04:00.005+05:30

Cluster Beans Veggie (Kothavarankai Poriyal/Gawar Bhaji/Mattikayala Kura) is the Indian beans curry. They are not only low in calories but are also very effective in lowering the blood sugar and cholesterol levels. Even young, fresh cluster beans need to be topped, tailed and may also need stringing. Ingredients:
Cluster beans/Kothavarakkai - 1/4 lb
Grated Coconut - 2 tbsp
Chilli powder - 1/2 tsp
Garlic (finely chopped) - 2 pod
Onion - 1/4
Oil - 3 tsp
Turmeric powder - 1/4 tsp
Asafoedita - pinch
Mustard seeds - 1/4 tsp
Channa dal - 1/4 tsp
Urad dal - 1/4 tsp
Cumin Seeds - 1/4 tsp
Salt - to taste
Water - to cook the veggie
Curry leaves - few
Coriander leaves - few

Method:
1. Wash and finely chop the cluster beans.
2. Add enough water and cook until the cluster beans is tender.
3. In a pan, heat oil, splutter mustard seeds, urad dal, channa dal, asafoedita, cumin seeds, curry leaves.
4. Add onion, garlic and saute for a while.
5. Add turmeric powder, chilli powder, salt, cooked vegetable, coconut and saute.
6. Garnish with coriander leaves and serve.

Thengai Mangai Pattani Sundal

2009-04-01T11:21:00.003+05:30

Thengai Mangai Pattani Sundal (Marina Beach Sundal) - a trip to Chennai is not complete without making a visit to Marina Beach and the snacks available there - Molaga Bhaji, Masala Kadalai, Sutta Solam etc. Such a snack is this sundal and I tried it from here.
Ingredients:
Dried green peas - 1 cup
Raw mango (1/4" pieces) - ¼ cup
Fresh grated coconut - 2 tbsp
Red chilli (for tempering) - 2
Mustard seeds - ¼ tsp
Cumin seeds - 2 pinch
Asafoetida - ¼ tsp
Curry leaves - 6
Ginger (finely minced) - ½ tsp
Oil - ½ tsp
Salt - to taste

Method:
1. Soak dried peas overnight with enough water.
2. Next day wash, rinse, drain and pressure cook with little salt and 2 cups of water for upto 4 to 5 whistles.
3. Drain the excess water from the cooked peas.
4. Mash it partially and keep aside.
5. In a pan, heat oil, splutter mustard seeds, cumin seeds, curry leaves, asafoetida and red chilli.
6. Add cooked peas along with salt, raw mango, minced ginger and grated coconut.
7. Mix to combine and switch off.
8. Add desired garnishes (chopped coriander leaves, grated carrots, lemon juice).
9. Serve in a paper cone for the beach type effect.

PS:
1. Fresh grated carrots, corainder leaves, few drops of lemon juice are optional.
2. Dried Green peas or Yellow or White peas can also be used for this recipe.
3. I used brown chickpeas as I didn't have other peas.

Coconut Rice

2009-03-27T10:27:00.006+05:30

Coconut Rice (Thenga Sadham/Kobari Annam) is a simple yet flavorful variety rice dish.

Happy Ugadi to all of you out there!

Ingredients:
Cooked rice - 1 cup
Grated coconut - 3/4 or 1 cup
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Channa dal - 1 tsp
Curry leaves - few
Red chillies - 4
Asafoetida - pinch
Cumin seeds - 1/4 tsp
Coriander leaves - few
Salt - to taste

Method:
1. Spread the cooked rice in a plate and let it cool (to avoid it sticking and get mashed).
2. In a pan, heat oil, splutter mustard seeds, cumin seeds, channa dal, urad dal, curry leaves, red chillies, asafoetida.
3. Add coconut, saute for a min and switch off.
4. Add to the cooked rice and garnish with coriander leaves.

PS:
Can add cashew nuts, peanuts to give richness to the dish.

Treat time...

2009-03-22T11:00:00.000+05:30

Sanghi has treated me with awards this time. Thanks much for those precious goodies and adorable act, Sanghi!

I would to dedicate and pass these goodies all my blogger friends and visitors of RKC!

Tomato Dal

2009-03-19T10:36:00.003+05:30

Tomato Dal (Tomato Pappu) - simple and flavorful main course dish. Can be served with rice or rotis. Beginner's Favorite dish!
Ingredients:
Toor Dal - 1/2 cup
Water - 1 1/2 cup
Ghee - 3 tsp
Salt - to taste
Turmeric powder - 1/4 tsp
Tomatoes - 2
Onion - 1
Red chillies - 5
Sambar powder - as required
Garlic - 3 pods
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Curry leaves - few
Coriander leaves - few
Asafoedita - pinch
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp

Method:
1. Pressure cook dal with garlic, water, tomatoes, onion, salt, turmeric powder, cumin seeds for 3-4 whistles.
2. In a pan, heat ghee and splutter mustard seeds, urad dal, channa dal, asafoedita, curry leaves, red chillies.
3. Add the tadka to cooked dal.
4. Add sambar powder to the dal and boil it till the raw smell goes off.
5. Garnish with coriander leaves.

PS:
Add lemon juice or tamarind juice if the tomatoes are not ripe enough.

Lemon Rice Sevai

2009-02-25T14:07:00.004+05:30

Sevai (Lemon Sevai/Coconut Sevai/Vegetable Sevai) is a cooked version of Idiyappam tempered with spices and flavoring of your choice.

Ingredients:
MTR Rice sevai - 1 cup
Lemon juice - 2 tsp
Salt - to taste
Red chillies - 2
Onion - 1/2
Oil - 3 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - few
Asafoedita - pinch
Coriander leaves - few
Water - 3 cups

Method:
1. In a pan, boil water, add rice sevai to it and cook for 5 minutes.
2. Remove and strain the water completely.
3. In another pan, heat oil, splutter mustard seeds, channa dal, urad dal, asafoedita, curry leaves, cumin seeds.
4. Add red chillies, turmeric powder, onion and saute for few mins.
5. Add salt, lemon juice, cooked rice sevai, mix well and cook for 2 mins.
6. Garnish with coriander leaves and serve.

PS:
1. Can make many variations to this, add coconut instead of lemon juice (Coconut sevai), veggies (I added baby corn), tamarind (Puli sevai)...
2. Ensure that the sevai is completely dry without any water before adding it to the tadka and mixing it.

You're a sweet...

2009-02-20T14:31:00.007+05:30

"Right Timing" is the buzz word... Thanks to Sanghi and Yasmeen for the same. This award has made its entry at RKC as a sweet surprise from Sanghi. She has passed on the award to all her blogger friends. Yasmeen has created this cute and sweet award. I'm humbled to receive it. :)
I'm passing this award to all of my sweet blogger friends and visitors. You're (each of you) a Sweetheart.

Mysorepak

2009-02-17T14:14:00.009+05:30

Mysorepak (SKS Mysurpa) - famous south indian sweet - melts in your mouth. Each time I felt like having this sweet, I used to buy it at a particular sweet stall in my childhood and not anymore (cause we can make it at home now :)). This is a signature dish of my mother-in-law. She has been making it for years at home. Ingredients:
Besan - 1 cup
Sugar - 2 1/2 cups
Ghee - 2 1/2 cups

Method:
1. Grease the plate with little ghee and keep it aside.
2. Sift the gram flour in a fine seive and dry roast in a pan for 2-3 minutes.
3. One side, heat ghee and keep it.
4. Other side, in a heavy bottomed vessel, heat sugar, water (add water to just cover sugar) until sugar dissolves completely.
5. Add besan little by little and stir continuously so that no lumps are formed.
6. When besan starts to boil, simmer the flame, add ghee little by little (say in 4-5 batches) and stir continuously.
7. After adding ghee fully, continue stirring until the mixture thickens and forms one huge lump without sticking to the sides of the pan.
8. Now, the mixture will start turning slightly porous, light golden in colour, remove from fire and quickly pour it on a greased plate.
9. Press with spatula evenly and cut into rectangles or any desired shape when hot.

PS:
1. Use ghee only.
2. If concerned, can reduce 1/2 cup of ghee (and use only 2 cups of ghee).

Shower of Happiness...

2009-02-15T13:25:00.004+05:30

Priya, Shama has showered few beautiful awards.... Thanks a lot dearies. And I would in turn like to pass this on to each and every visitor of RKC and all of my blogger friends (please do pick up your award from here :)).

Brinjal Gothsu

2009-02-12T14:38:00.009+05:30

Brinjal Gothsu (Eggplant Gothsu/Kathrikkai Gothsu/South Indian Style Baingan Bhartha) is a perfect combo for Ven Pongal. I tried this version (slightly modified to suit my palate) from here. Thanks for the recipe DK. Ingredients:
eggplant - 1
tamarind paste - 1/2 tbsp
mustard seeds - 1/2 tsp
urad dal - 1/2 tsp
cumin seeds - 1/4 tsp
channa dal - 1/2 tsp
red chillies - 2
salt - to taste
curry leaves - few
coriander leaves - few
asafoetida - a pinch
oil - 1 tsp
water - 1/2 cup

Method:
1. Oil the eggplant and broil them till its fully cooked.
2. Let it cool, peel the skin, mash it well.
3. Dilute the tamarind paste with water.
4. In a pan, heat oil, splutter mustard seeds, channa dal, urad dal, cumin seeds, red chillies, curry leaves, asafoedita.
5. Add tamarind water, salt, bring it to a boil and let the raw smell disappear.
6. Add the mashed eggplant, mix well and switch off when it comes to the desired consistancy.

PS:
1. This recipe does not include onions/garlic. Add them if you prefer.
2. Can also be served with plain rice.

Instant Mango Pickle

2009-02-08T19:57:00.001+05:30

Mango pickle (Manga Oorga) makes an awesome combo with curd rice. This pickle can be made in a jiffy and can be very well stored for a few days in the fridge.
Ingredients:
Raw mango (cubed) - 1
Salt - to taste
Hing - pinch
Chilli powder - 1 tsp
Mustard seeds - 1/2 tsp
Oil - 1 tbsp

Method:
1. In a pan, heat oil and splutter mustard seeds, temper the pickle.
2. Mix all the ingredients well.

PS:
I used a shaker to mix the ingredients.

Mango Pachadi

2009-02-04T19:42:00.002+05:30

Mango Pachadi (Mango Curry/Mango Chutney) is yet another tangy side dish for plain rice.
Ingredients:
Grated Mango - 1
Green chilli - 2
Coriander leaves - few
Milk - 1 tbsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/4 tsp
Salt - to taste
Oil - 3 tsp

Method:
1. In a pan, heat oil and splutter mustard seeds, cumin seeds, urad dal.
2. Add green chillies, grated mango, turmeric and salt and cook it till tender for a while.
3. Add milk, coriander leaves and serve hot.

Mango Rice

2009-01-31T18:54:00.006+05:30

Mango Rice (Manga Sadam/Mango Pulihora) is a definite delight for pregnant women. It's best served with raita and papad.
Ingredients:
Grated Raw Mango - 1
Urad dal - 1/2 tsp
Channa Dal - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - few
Cumin Seeds - 1/4 tsp
Green Chillies - 2
Red Chillies - 2
Salt - to taste
Asafoedita - pinch
Cooked Rice - 3 cups
Oil - 3 tsp

Method:
1. In a pan, heat oil, splutter mustard seeds, urad dal, channa dal, chillies, asafoedita, cumin seeds, curry leaves and fry for a while.
2. Add turmeric, salt, grated mango, cook till mango is tender and switch off.
3. Add rice, mix well and serve.

PS:
1. Can add fried nuts like cashew, groundnuts for extra flavor.
2. Mango Thokku can be preserved by refridgerating and used for few days.

Lemonade Award

2009-01-27T15:22:00.004+05:30

I'm very happy to receive Lemonade award from the princess of creativity in cooking Priya - Thanks a lot! I'm honoured.
I like to share this award with few of my blogger friends - this award goes to Happy cook, Mahima, Cham, Rekha, Curry Leaf, PG, Keerthana, Kitchen Flavours, Adlak's Kitchen, sowmya, Usha, AnuSriram, Sanghi, G.Pavani, Shama.

Check out these Lemony posts at RKC -
Lemon Rice
Lemon Rasam
Monalisa Smile
Water Icing

Kaju Katli

2009-01-25T22:56:00.007+05:30

Kaju Katli (Cashew Cake/Mundiri Cake/Kaju Burfi) - simple and easy to make sweet, one of the popular sweet made during festivals. Thanks for the recipe, J!"Happy Republic Day to all our Indian readers"
Ingredients:
Whole cashews - 50
Sugar - ¾ cup
Water - ¼ cup

Method:
1. Grind cashews to a fine powder.
2. In a heavy bottomed pan, melt sugar in water.
3. Let it boil, add cashew powder when you see vigorous bubbles and stir.
4. Keep stirring while some of the mixture sticks to the bottom and other might roll to form a soft ball when you rotate the pan.
5. Transfer the content on a clean plastic wrap.
6. Let cool for few minutes, knead when its still warm.
7. Place between two plastic wraps, roll it to desired thickness and cut in diamond shape.
8. Let it cool completely and then store in air-tight box for up to a week.

PS:
1. No string consistency required and no ghee required at any stage.
2. Soft ball consistency - can also check by taking little mixture and roll it on a plate and see whether it solidifies within seconds.
3. Kaju Katli can also be refrigerated.

Crispy Okra

2009-01-22T15:54:00.006+05:30

Crispy Okra (Microwave Bhindi/Lady's finger crisps/Morru Morru Vendakkai) - wanted to try something different and yummy with lady's finger. Found the recipe here and tried it immediately. Definitely a keeper recipe as it very easy and simple. Can be used as a starter/side dish/snacks. I prepared for lunch and we were left with no extras. Thanks Mullai! Ingredients:
Okra - 10
Asafoetida - 1/4 tsp
Turmeric powder - ¼ tsp
Chilli powder - ½ tsp
Coriander powder - 1 tsp
Salt (exact) - ¼ tsp
Oil - 1 tsp

Method:
1. Wipe off okra dry and cut them into slender long pieces.
2. Combine turmeric, asafoetida, chilli powder, coriander powder, salt, oil, add okra pieces and just toss to coat.
3. Spread them over a microwave safe plate and microwave for around 6 mins (go with 3 mins + 2 mins + 1 min - to avoid burning of okras).
4. After cooling completely they will be very crispy and stay that way for couple days or longer if stored in air-tight box.

PS:
1. If you wash make sure you dry them on a paper towel completely and then proceed.
2. Can also use a paper plate or paper towel too.
3. Timings might vary depending on various factors like plate, model, power, capacity.
4. Do not over crowd and always do in batches if making a large portion.

Update: Sending this to SriLekha's EFM: Microwave Oven Series

Rava Kesari

2009-01-17T02:08:00.005+05:30

Rava Kesari (Semolina Kesari/Kesari Bhath/Sooji ki halwa) is simple South-Indian dessert mainly prepared during festive and special occasions. Ingredients:
Rava - 1 cup
Sugar - 1 cup
Water - 2-2 1/2 cup
Cashew - 10
Raisin - 10
Ghee - 4-5 tbsp
Salt - pinch
Orange food color - pinch

Method:
1. In a pan, heat 2 tbsp ghee, roast cashews till it turns brown in color. Before removing the cashews, add raisins for a second, remove and keep aside.
2. In the same pan with left over ghee, roast rava until they turn light golden brown in color.
3. In a medium deep vessel, heat the water along with sugar and bring it to boil.
4. Add the food color and mix well.
5. In medium heat, slowly add the roasted rawa and mix to avoid lumps.
6. Let it cook for few minutes until the water slightly disappears, turning to a thick mass.
7. Add roasted cashew, raisins and slowly add ghee as you stir.
8. When ghee is separating from rava (indicating its done), switch off.

Ven Pongal

2009-01-13T02:48:00.005+05:30

Ven Pongal (White Pongal/Kaara Pongal/Spicy Pongal) - South Indian breakfast item served with chutney, sambar or brinjal gothsu. It's simple and easy to prepare dish. It has its own sweet version too - Sakkarai Pongal. These are prepared specially during the harvest festival "Pongal". Happy Pongal to the readers of "RKC"...
Ingredients:
Raw rice - 1 cup
Moong dal - 1/4 + 2tbsp
Salt - to taste
Peppercorn - 1 1/2 tsp
Cumin seeds - 1 tsp
Ginger - 1 inch
Asafoetida - pinch
Curry leaves - few
Cashews - few
Water - 5 cup
Ghee - 2 tbsp

Method:
1. Wash and soak rice, dal for half an hour.
2. Add rice, dal, water, salt and pressure cook them for 3-4 whistles.
3. In a pan, heat ghee, roast cashews, remove and add it to the pongal.
4. In the same pan, add ginger slices, peppercorns, cumin, curry leaves, asafoedita and saute for few mins.
5. Add the tempered mixture to pongal, mix well and serve.

Hyderabadi Chicken Biriyani

2009-01-08T08:00:00.006+05:30

Hyderabadi Chicken Biriyani - authentic biryani from the land of nizaams, Hyderabad. Ingredients:
basmati rice - 1 cup
bay leaf - 2
cardamom - 2
chicken - 1/2 lb
green chilli - 2
cinnamom stick - 1
cloves - 2
coriander powder - 1/4 tsp
coriander leaves - fist full
mint leaves - fist full
curd - 1/4 cup
chilli powder - 1 tsp
ginger garlic paste - 1 tsp
yoghurt - 1 cup
oil - 3 tbsp
onions - 2
cumin seeds - 1/2 tsp
turmeric powder - 1 tsp
mace - 1/2 tbsp
lime juice - 1/2 tbsp
pepper corns - 3
Food color - pinch

Method:
1. Soak the rice in water and keep it aside.
2. Wash the chicken thoroughly and cut it into pieces.
3. In a pan, heat oil, add sliced onions, fry till golden brown and crispy.
4. Add salt, green chillies, whole spices, mint leaves, coriander leaves, pepper corns, cumin seeds, ginger garlic paste, chilli powder, turmeric powder, coriander powder, salt, oil, fried onion, curd and marinate it for an hr.
6. In a vessel, half cook the soaked rice with salt. Strain the water and remove the rice.
7. In a heavy bottomed vessel, add a layer of marinated chicken and then on top of it add a layer of rice.
8. Then add the remaining chicken and the remaining rice on the top. Mix food color in water for a minute and pour it over the rice.
9. Cover it with a lid and let it cook for 20 to 30 mins.

PS:
1. Make sure the rice is just half cooked.
2. Cover the lid well without letting any moisture escape.
3. Care should be taken to not let the chicken/rice burn while making it.
4. This is pukhi style of cooking biriyani (raw cooking).

Gobi Paratha

2009-01-03T08:00:00.004+05:30

Gobi Paratha (Stuffed Cauliflower Bread/Gobi ke Paranthe/Cauliflower Paratha) can be simply had with raita or curd. It can be served with topped with ghee, dish of your choice and lassi. Ingredients:
atta - 1 cup + extra (for dusting)
water - 1/2 cup
salt - 1 tsp
grated cauliflower - 2 cup
cumin seeds - 1/2 tsp
green chilli (chopped) - 1
coriander leaves (chopped) - 2 tbsp
oil - to toast

Method:
1. Combine whole wheat flour, mint paste, salt & water slowly to make a pilable dough (sticky soft).
2. Knead for about 15 minutes , cover and let it sit for half an hr.
3. Mix cauliflower, cumin seeds, green chilli, coriander leaves, 1/2 tsp salt. Let it settle for about 5 minutes.
4. Squeeze the cauliflower mix in order to take out as much water as possible.
5. Make balls of equal portions and cover it with damp cloth.
6. For each portion, roll it into small puris, stuff the filling and seal it to make a ball.
7. Each ball needs to settle for two minutes before rolling.
8. Roll the balls with less pressure and thicker than roti.
9. Heat the skillet, place the paratha over the skillet and spread 1 tsp of oil making sure the paratha is golden-brown on both sides.
10. Cool the Parathas and store it wrapped in aluminum foil.

PS:
1. Shred the cauliflower using a shredder.
2. If you don’t wait long enough the cauliflower mixture will seep through the edges when rolling the parathas.
3. I always use iron skillet as it works best.
4. Mooli Paratha - replace cauliflower with white radish (mooli), the method remains the same.
5. Can be stored outside for 2 days and refridgerated for 5 days.

HAPPY NEW YEAR - 2009 to all readers of RKC. Wish you all a prosperous and successful year ahead!

Old is Gold!

2008-12-30T08:00:00.004+05:30

Best of year 2008 hosted by Srivalli has come at the right time for me to give a recap on the recipes at RKC on the occasion of celebrating RKC's first anniversary as well as New year 2009. I'm really elated when readers comment on my recipes. I love reading their comments!

Top 5 or 10 recipes of the year
Cornflour Cookies
Ring Cake
Selavu Sambar
Naan
Vazhaipoo Vadai
Badam Kheer
Masala Dosa
Arisiparruppu Sadam
Cabbage Egg Veggie
Chilly Chicken

Best dish of the month
Dec - Laccha Paratha
Nov - Twisters
Oct- Soan Papdi
Sep - Thakkali Kaara Kolumbu
Aug - Parotta
July - Rava Ladoo
June - Wheat Halwa
May - Vegetable Puff
April - Vegetable Fried Rice
March - Rava Dosa
Feb - Chicken Biriyani
Jan - Rasam

Best Meal of the year
Hot Chocolate

New things discovered in the year (related to cooking)
Restaurant delights with first hand review from my trips to different locations at different times is what I got to experience as new things in the past year. So let us welcome the New Year 2009 with the same spirit!!

Naan

2008-12-29T08:00:00.007+05:30

Naan (Plain Naan/Butter Naan/Garlic Naan) is an Indian flatbread, a speciality in North India which is made with yeast and maida in Tandoor.
Ingredients:
Maida - 2 cup
Salt - 1 tsp or to taste
Sugar - 1 tsp
Oil - 2 tbsp (optional)
Yoghurt - 2+1/2 tbsp
Active Yeast - 1 tsp
Baking soda - pinch
Warm Water - 3/4 cup
Butter/Ghee - to brush

Method:
1. Dissolve yeast in lukewarm water and let it sit for 10 mins.
2. Add sugar, salt, baking soda, oil, yoghurt, water to the flour and knead to make soft dough.
3. Cover the dough and keep in a warm place for 3-4 hours. The dough will be almost double in volume.
4. Pre-heat the oven with high broil settings.
5. Knead the dough for few minutes and divide the dough into six equal parts.
6. Dust lightly with dry flour and roll it into 8-inch oval shape.
7. Lightly wet hands, take the rolled Naan, flip them between palms and broil them for 2 to 3 mins (till it turns golden brown color on top).
8. Brush lightly with ghee and serve with dish of your choice.

PS:
1. Can place about 2 to 3 naan at time and broil it.
2. Wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to max.
3. Butter Naan - add some butter while kneading the dough.
4. Garlic Naan - add minced garlic while kneading the dough.