Friday, 26 May 2017

Kothamalli Chadham

Next in picnic hampers is a rice based recipe. As I said I love to go on long drives and sometimes I pack some mixed rice for lunch or dinner. I do this mainly because it is easy to eat with a spoon and we don't have to think of washing our hands and so on. If it is rotis or some other snacks, then we have to use our hands and I would be very uncomfortable to use my hands without washing / cleaning them because most of the times I would be driving. 


This coriander rice or kothamalli chadham can also be packed for kids lunch boxes. Just add some fried cashews or fried groundnuts to make it more interesting. This is an easy no onion no garlic recipe. I often make this rice when there is a bunch of coriander leaves ready to go bad (rot). I usually make this rice with normal raw rice, but if made with basmati rice or jeera rice, then this might qualify for a rich pulao also!




Ingredients:

Raw rice – 1 cup
Coriander leaves – 1 bunch
Green chilli – 4
Thin coconut milk – 1 & 1/4 cup
Salt  - as needed 

To temper:

Ghee / Oil – 1 tbsp
Cardamom – 2
Cinnamon – 2 small pieces
Bay leaf - 1
Cumin seeds / Jeera – 1 tsp



Method:

  • Cut off the root part of coriander leaves and wash it. Grind it with green chillies with little water to a smooth paste.. I used 4 small chillies, so if its big reduce to 3.
  • Heat a small pressure cooker with ghee. Temper with the items given under “To temper” table in order.
  • Add the ground coriander, chilli paste. Fry in medium flame until water evaporates. Add the thin coconut milk.
  • Wash the rice and add to this. Add salt, mix well and boil until the rice is half done.
  • Keep the flame in low and cook for 12-14 minutes. Or you can give 2 whistles in medium flame. Once the pressure releases by itself, open to fluff the rice.
Enjoy with raita ans fryums!!!


Notes:

You can add ginger garlic paste along with the coriander paste. Or grind 2 garlic and one small piece of ginger along with the coriander leaves.
You can skip coconut milk, but it gives rich flavour and taste to this simple recipe.

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Thursday, 25 May 2017

Beef Cutlet

The second recipe for picnic hampers is beef cutlet. This is a little sinful snack fried in oil and made with meat and potatoes. But for people who like meat and fried items, this would be ideal for picnics. This crunchy and crispy meat treat is a specialty from kerala. It is a good finger food or starter or snack for Indian parties and festivals. In christian marriages in kerala, Appam or Bread and Stew with cutlets is a popular combination. 


Ingredients:

Beef - 250 grams
Ginger-garlic paste - 1 tbsp
Oil - 1 tbsp
Big onion - 1
Turmeric powder - 1 tsp
Pepper powder - 1 tsp
Chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Potato (boiled) - 1
Garam masala powder - 1 tsp
Salt - to taste
Bread crumbs - to roll the cutlets
Egg white - 2 eggs
Oil - for deep frying


Method:

  • Chop the beef into small pieces. Wash and clean well.
  • Mix salt, turmeric powder, coriander powder, chilly powder with the cleaned beef and marinate it for 30 minutes.
  • Cook the beef in pressure cooker for about 3 whistles or until they are softly cooked.
  • Once cool, take only the beef pieces (without the water) and add them to a mixer. Just pulse the beef pieces. Be careful not to grind them.
  • Heat 1 tablespoon oil in a non-stick pan, add ginger and garlic paste. Saute for 1 minute.
  • Add chopped onion saute until golden brown.
  • Add pepper powder and garam masala powder. Saute for another 1 minute.
  • Add the minced beef. Switch off the stove.
  • Once cool, add the mashed potatoes. Check for salt and mix everything together and evenly. The beef mixture is ready.
  • In  a plate spread the bread crumbs and keep it ready.
  • Beat the egg whites and keep it ready.
  • Take a small portion of cutlet mix in your palm; make a small flat round shape.
  • Dip it into beaten egg white.
  • When egg whites well coated, place it into bread crumbs and cover/roll well.keep aside.
  • Do the processes until all cutlets mix complete.
  • Heat oil in a frying pan. When it’s hot enough for frying, place the shaped cutlets one by one.




  • Fry until crispy and golden. Remove from heat.
  • Serve hot and crispy with some tomato sauce or pudina chutney!!


Notes:

You can alternately buy and use minced beef. Directly add these to the sauted onions and cook in low heat. Do not add water. The water from the minced beef would be enough for cooking.




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Wednesday, 24 May 2017

Uzhundhu Kozhukattai

This week for the Blogging Marathon I have selected Picnic hampers. I love to go on one-day picnics. Who doesn't love right? That too I love to go on a long drive, park the car somewhere and have packed snacks or packed lunches... yummmm. And of course we do this often. Travelling to our hometown has become one such picnic hobby for me.

The first recipe I would like to present as a picnic hamper is these uzhundhu kozhakkattai. These are steamed rice dumplings which have urad dal as the filling. Very healthy snack item since these are steamed and urad dal gives a lot of strength. So all the more ideal for picnic. Yeah these kozhukkattais are usually made during vinayaka or ganesh chathurthi in southern India.


Ingredients:

For the filling:

Urad dal - 1/2 cup
Green chillies - 4
Grated coconut - 1/2 cup
Salt - as needed
Mustard - 1 tsp
Asafoetida - 1/4 tsp
Oil - 1 tsp
Curry leaves - 1 sprig

For the outer covering:

Idiyappam flour - 1 cup
Water - 1 &1/3 cup,or as needed
Sesame oil - 1 tsp
Salt - to taste



Method:

  • Boil water with oil and salt. Take the flour in a broad vessel. Add the boiling water little by little and mix with the help of a ladle.
  • Let it cool for about 5 min, it may be warm, still knead with your hands to make a smooth dough.The consistency should be like our chapatti dough...non sticky. Keep covered till you use to prevent drying. Make equal size balls out of it.
  • Soak the urad dal for an hour. In a mixer, grind green chilies with salt and half the asafoetida and lastly add well drained urad dal and run the mixer only twice or thrice (Use juice/inch option) to a coarse consistency. Take care that Urad dal should not be ground smooth.
  • In a greased idly plate, steam this mixture in idly pot for 5-8 minutes. Cool down and crumble it.
  • In a broad pan/kadai, heat the oil and season with mustard, asafoetida and curry leaves. Then add the steamed mixture and fry in medium flame till the mixture becomes dry..(3 min)
  • Lastly add grated coconut and fry for a minute.This mixture should be fluffy.. 
  • Take each rice flour ball. Flatten it into a small round shape. 
  • Place 1 spoon of filling in the centre. Fold the dough and seal it. You can make any shape as you like.
  • Steam the kozhukkatais in a idli cooker for about 10 minutes until the rice flour dough is well cooked and looks shiny.



Notes:

  • Adding coconut is optional, but it enhances the taste very well
  • Keep the dough always closed and try to finish making the kozhukattais as soon as possible as keeping for long time may lead to cracking/dry kozhukattais
  • Grease your hands generously with oil each time you make kozhukattai, to get it smooth.



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