Raw Kootu/Pachai Kootu/Hasi Kootu

Raw/Hasi/Pachai kootu simply means, all the ingredients are ground raw, without roasting.
It does'nt need tempering.
It is of medium thick consistency.
Vegetables, you can add in combination of beans and peas,
Or dhill leaves and kala chana, moutain spinach(chakotha) with kala chana or hyacinth bean.
It tastes yum, with hot steamed rice or chapathi with dollop ghee.

Ingredients:
Vegetables:
Chow Chow - 3 medium, skin peeled and cut into medium cubes,
Jaggery - 1/2 teaspoon,
Salt,
Tuar/Toor/Pigeon Dal - 1cup
Peanuts - 1/2 cup,
Turmeric - a large pinch,

To Grind:
Mustard - 1 tablespoon,
Coriander Seeds - 1 teaspoon,
Grated Coconut - 1/2 cup,
Red Chillies - 8,
Raw Rice - 1 teaspoon,
Asafoetida - a fat pinch.

Method:
Pressure cook dal with turmeric and keep aside.
Cook Peanuts with salt ad water, until just done.
Separately cook chow chow with very little water, until just done.
Grind the ingredients under the grinding table with water, to a smooth paste.
In a thick bottom vessel, mix cooked vegetables, cooked dal, peanuts and ground paste.
Add salt and jaggery.
Bring it to boil on the flame in medium heat.
Boil for five minutes, until the raw smell goes.
Remove from heat, and serve with hot, steamed rice or chapathi.

Potato Saagu

Last week I had posted Rawa idlys, which is instant, which needs no soaking or fermenting of the batter.
It can be done within half hour and enjoyed.
The idlys are just like restaurant style, puffs up nicely and very tasty.
Today I am going to post Potato Saagu to go with rawa idlys.
This saagu is very easy and can be done along with rawa idlys, in the same time.
It does not  need any grinding or there is any big list of ingredients.
This can also be enjoyed with normal fermented idlys, Dosa, chapathis and best with hot puris.

Ingredients:
Potato - 3 medium,
Oil - 1 tablespoon,
Mustard - 1 teaspoon,
Green Chillies - 2 chopped finely,
Curry Leaves - 1 sprig,
Onion - 1 large chopped,
Tomatoes - 2 medium chopped,
Turmeric - 1/4 teaspoon,
Water - 1 cup,
Red Chilly Powder - 1/2 teaspoon,
Garam Masala Powder - 1/2 teaspoon,
Salt,
Coriander - 1 tablespoon Chopped for garnish.

Method:
Pressure cook Potatoes for 3 whistles with enough water and salt.
Once the pressure cools off, take the potatoes and peel the skin and mash into medium size chunks and keep aside.
In a deep bottom pan, heat oil and add mustard seeds.
When mustard crackles, add green chillies and curry leaves, fry for a minute.
Add chopped onions and fry until pink.
Add chopped tomatoes and fry until mushy.
Add salt, turmeric and red chilly powder and fry for a minute.
Add mashed potatoes and mix well for a minute.
Add 1 cup water.
Allow to boil.
Add garam masala powder, mix well.
Lower the heat, cover and cook for 5 minutes.
Remove from heat and garnish with chopped coriander.
The saagu should be of medium consistency.
If the saagu is thick, adjust by adding water.
Enjoy with idly, dosa, chapathi or hot puris.

Rawa Idly

Why haven't I posted in my blog for sooo long.....first of all sorry for that, but I have a very valid reason for that,  after pongal celebrations, immediately went to India for my dad's third year death anniversary..ya it is three years now, since he left us...very hard..not even a single day goes without remembering him.
My culinary skills runs in my veins because of him.  What an excellent cook he was..knowledge of ingredients was tremendous.
Anyways that is life...now coming to today's post, is a simple rawa idly or semolina idly.
Everyday Friday evening, I cook something special or different to say weekend has started.
So this friday it was Rawa idly.
It is my hubby's favourite idlis, he loves to savour it hot, with chutney,home made ghee and potato saagu.
Its very simple recipe, have to take care of certain little things, then you can savour fluffy rawa idlis.

Ingredients:
Oil - 1 tablespoon
Asafoetida - a pinch,
Mustard Seeds - 1 and 1/2 teaspoon
Chana Dal - 2 teaspoons,
Broken Cashew - 1 tablespoon,
Green Chillies - Finely chopped 1 teaspoon,
Curry Leaves - 1 tblespoon tor into small pieces,
White Medium Rawa/Semolina - 1 cup,
Coriander - 2 tablespoon finely chopped,

A little sour yogurt - 1 and 1/2 cups or as required,
Salt,
Bi Carbonate of Soda - 1 teaspoon.

Method:
In a wide skillet, heat oil.
Then add asafoetida and mustard.
When mustard crackles, add chana dal and fry for a minute.
Then add cashews and fry until dal and cashew are browned evenly.
Then add green chillies and curry leaves and fry for a couple of seconds.
Reduce the heat to medium, if it is in high heat.
Then add semolina, and fry for 4-5 minutes, until nice roasted aroma of semolina comes and semolina is evenly roasted.
Switch off flame and remove from heat.
Add coriander leaves and fry for a minute.
Completely cool the semolina mixture.
Grease idly moulds and keep the steamer ready for steaming.

Once the mixture is cooled, slowly add yogurt to form idly batter consistency.
Add salt and mix well.
Make sure, the idly steamer is steaming hot.
Just before pouring the batter into moulds add soda and mix very well.
Immediately pour batter to greased moulds and steam for 10-12 minutes.
When Poked with a fork, the fork should come clean, it means the idlies are done.
Serve it with chutney, home made ghee and if you wish, like me, with potato saagu.
Enjoy!!!!!!

Notes:
The Rawa has to be medium white, for white rawa idlies.
The yogurt has to be a little sour, otherwise the idlies turn yellow on cooking.
Yogurt has to be in room temperature, if it is too cold, then it will not act with soda and make fluffy idlies and idlies will sink flat.
If your yogurt, you feel is chill, then add 1 or 2 tablespoons of hot water and mix.

Chakkarai Pongal/Gud Pongal/Sweet Pongal

In South India Especially in Tamil Nadu, Pongal or Harvest Festival is celebrated for three days... as in different parts of India like Lohri in Punjab, Bihu in Assam, makar sankranti in Karnataka and Gujarat, The whole reason for celebration is to harvest new crops an thank nature elements like rains, soil and so on for good crops.
The first day in down south it is called Bhogi..the day is house is cleaned and beautiful rongolis are decorated and everything kept ready for the celebration next day.
The next day the crops harvested, especially the newly harvested rice crop  is cooked in new vessel, the vessel is tied with fresh turmeric and kumkum and cooked on wood fire..the newly harvested rice is cooked as pongal with very mild and subtle flavours. 
Both sweet and bland version of pongal is cooked.
The next day some have tradition of kanu pandigai or festival is celebrated, to strengthen  the bonds of brothers and sisters.
The left over sweet and spicy pongal, red kumkum rice, curd rice are place on a banana leaf on five sides along with fresh turmeric, orange slices, sugarcane pieces, fresh green chickpeas and then offered to cow.
Some parts like Karnataka and Gujarat, kite competition is organised and also cows are bathed, smeared with turmeric and make them to jump fire to ward off evil.
But the very Important dish being the Pongal, today I am sharing chakkarai pongal or sweet(gud/jaggery) Pongal.
This recipe is from my FIL's family passed to daughters-in-law for fourteen generations.
This is the same recipe of sweet pongal, which is prepared to offer, Lord Cheluva Narayana in Melukote. Our Family has been offering this sweet dish to lord from more hundred and fifty years now. We Provide all the raw ingredients to the temple priest on the D-day and he cooks to perfection on wood fire for six to seven hours and then offered to Lord.
This dish remains on your kitchen table top stays good for more than a month...
So here I share the secret. I warn you that you need lot of patience and time to cook this and the right measurement.

Ingredients:
Raw Rice - 1 cup, washed and soaked for an hour,
Moong Daal - 1/2 cup,
Ghee -  1/2 to 3/4 cup + 1 tablespoon,
Jaggery - 3 cups,
Raisins - 1/4 cup,
Cashew - 1/4 cup,
Cardamom Powder - 1 teaspoon heaped,
Edible Camphor - a dot,
Good Quality Saffron - 1/2 gram,
Dry Grated Coconut/Copra - 1/2 cup.

Method:
In a thick bottom pan heat a table spoon ghee, add moong daal (no need to wash) and roast it in medium low flame until it is golden brown.
Add 3 cups of boiling water and allow to cook until mushy.
Then drain water from rice and add to the pan, and cook until a bit mushy.
Add more hot water required to cook rice.
Now by this time grate your jaggery and keep ready..
While choosing jaggery, taste it, you will know if it is too salty and light in colour do not choose it, it surely makes a difference to your end product in its taste and colour.
The jaggery has to be dark in colour and less salt content.
After grating it, dissolve in few tablespoons of hot/cold water and strain it.
This is to ensure that all the impurities in the jaggery are removed.
Once the rice is cooked to a bit mushy consistency,  add this jaggery water into the rice mixture.
Lower the flame, you need a lot of patience at this point, mix well and keep stirring.
You have to cook in low flame upto the point, when the mixture thickens, to make sure you have reached correct the consistency, is to place the stirring spoon in the middle of the mixture.
The spoon has to stand straight without moving an inch, stand firm in the middle of the mixture.
This would take for a cup of rice, for 1 and 1/2 hours to 2 hours to reach this consistency.
So be patient..the end product is all worth it.
Now start pouring ghee little by little..What I mean here is add a little ghee, stir it and wait for the mixture to absorb while you stir it constantly.
Once the ghee absorbs and then add little more. Continue to do this until the ghee oozes out of the mixture.
Now add grated coconut, edible camphor,saffron and cardamom powder and mix well.
In a pan, add two teaspoons of ghee and fry cashew and raisins and add to the sweet pongal and stir well.
Serve warm and enjoy!!!!!!
Happy Pongal!!!!!!!!!

Paneer Sandwich Pakodas

Everyone must be wondering, why I am posting only pakodas..ya winter and craving will be more for hot spicy pakodas with spicy green chutney..today I am posting one of my favourite pakoda, paneer sandwich pakoda.
Now we all like paneer pakodas and bread pakodas, again also we like paneer sandwich also, So its all in one..paneer, bread, sandwich and pakoda.
Batter is the same as all pakoda batter, that is chickpea flour/besan batter, but the paneer is sandwiched between two bread slices and dipped in batter and deep fried.
Yes...while sandwiching you can add your choice of green and sweet chutneys and sandwich, will taste awesome..but I just plainly sandwiched with bread and paneer, before serving sprinkled chat masala and served with ketchup and green chutney..
It is a good winter evening snack and also a party starter..it is very filling too..serve it with fresh salad to make it a bit healthier...

Ingredients:
Bread Slices White/Brown - 8
Paneer Slices - 4
Besan/Chickpea Flour - 1 cup,
Rice Flour - 1/4 cup,
Salt,
Red Chilly Powder - 2 teaspoons,
Bi Carbonate of Soda - a fat pinch,
Ajwain/Carom seeds/ - 1 teaspoon,
Oil - 2 teaspoons(do not heat),
Water,
Sufficient Oil for frying,
Chat Masala to Sprinkle(optional).
Choice of chutneys or sauces to serve with.

Method:
In a wide bowl, mix chickpea flour, salt, red chilly powder, soda, carom seeds and rice flour.
Add water to the ingredients mixture, little by little to make it a medium consistency smooth batter without lumps.
Batter should not be either too thick or runny.
Add 2 teaspoons of raw oil(not heated) to the batter and mix well.
Meanwhile heat sufficient oil in a frying pan.
Place a paneer slice in between two slices of bread and cut diagonally, to make equal triangle.
Repeat the same with rest of the bread and paneer slices.
Oil should be medium hot.
Dip the sandwiched bread and paneer  slices in the batter, coat the batter well.
Drop this in medium hot oil carefully.
Fry the sandwiched paneer bread slices, until nicely golden brown on both sides.
Sprinkle chat masala on the pakodas when it is warm.
Serve warm with choice of chutneys and sauce.

Aubergine Fritters/Baingan Pakodas

Winter makes craving for  more hot and  fried foods,so what better than aubergine fritters..my all time favourite.  Crisp  outside and soft a and melt in mouth aubergines..love these fritters in this winter with hot cup of masala chai and watching tele..cuddled inside a warm throw and enjoying these fritters with chai and watching a good movie..aahh its lovely..So I will go ahead with the ingredints and method..do make and enjoy it..

Ingredients:
Purple Aubergines- 1 medium cut into roundels soaked in water to stop decoluorisation or getting black.
Besan/Chickpea Flour - 1 cup,
Rice Flour - 1/4 cup,
Bi Carbonate of Soda - a pinch,
Red Chilly Powder - 1 and 1/2 teaspoons,
Salt,
Oil - 1 tablespoon,
Oil to deep fry.

Method:
Sieve Chickpea flour to remove all lumps.
Add rice flour, salt, red chilly powder and soda to the chickpea flour.
Mix the ingredients with water, adding water slowly to make a medium thick batter.
Finally add 1 tablespoon oil to the batter and mix well.
Heat sufficient oil in a frying pan.
Oil should be medium hot, not smoking.
Dip the each roundel in the batter, make sure the roundel  is well coated with the batter and deep fry in medium hot oil, both sides until golden brown.
Repeat with rest of the aubergine roundels. 
According to the size of the rounds frying you can fry 4-5 at a time.
Enjoy with mint coriander chutney or your with your favourite sauce.

Spinach/Paalak Pakodas/Bajji

Spinach/Paalak Bajji/Pakodas are basically deep fried fritters made from dipping the chickpea flour batter with spices, dipped in vegetable of your choice or paneer and deep fried in hot oil.
Perfect for winter evenings with tea or coffee.
In south  India it is called Bajjis and in North of India as pakodas.
Basic batter is same in both of south and north India, it is made of chickpea flour with salt red chilly powder and mixed with water into a medium thick batter. 
Some variations will be in batter by adding rice flour, corn flour and spices like cumin whole/powder, ginger and garlic paste, chaat masala powder and so on.
So it is according to the taste of the individual.
Though not a healthy choice, but a tasty platter for a cold winter evenings with tea and coffee.
Me and my family love bajjis but make it very rarely. As we don't reuse the oil, it will be discarded once used, so not being  a very healthy option and we don't reuse the oil, so I don't make it very often.

Ingredients:
Spinach/Paalak - 15 leaves, medium sized, washed and pat dried,
Besan/Chickpea Flour - 1 cup,
Rice Flour - 1/4 cup,
Bi Carbonate of Soda - a pinch,
Red Chilly Powder - 1 and 1/2 teaspoons,
Salt,
Oil - 1 tablespoon,
Oil to deep fry.

Method:
Sieve Chickpea flour to remove all lumps.
Add rice flour, salt, red chilly powder and soda to the chickpea flour.
Mix the ingredients with water, adding water slowly to make a medium thick batter.
Finally add 1 tablespoon oil to the batter and mix well.
Heat sufficient oil in a frying pan.
Oil should be medium hot, not smoking.
Dip the spinach leaf in the batter, make sure the leaf is well coated with the batter and deep fry in medium hot oil, both sides until golden brown.
Repeat with rest of the leaves. 
According to the size of the frying you can fry 4-5 at a time.
Enjoy with mint coriander chutney or your with your favourite sauce.

Note:
Add raw, cold oil to the batter.
This will make pakodas/bajjis crisp and stays crisp for long.