Padi Kolam

Made this kolam today. Used white chalk.

Design - 29

Molagooshyam

It is raining cats and dogs here.

I cook traditional dishes that use black peppercorns (the king of spices) as it boost immunity and is good for health during this season.

Pepper a day boost immunity.. Pepper is orginally added to spice up all the native dishes.

Sharing with you today one such recipe from God's own country. 'Molagooshyam' that goes as an accompaniment to Rice. 

I used Elephant Yam (suran / Chenai / senai kizhangu) in this dish as this doesn't produce gas and is very safe to eat. As this is a traditional dish, coconut oil suits best for this.

Vegetables that can be used to prepare molagooshyam are Elephant Yam, Ashgourd, Raw Banana.

The Recipe video is now available in Youtube Channel : Mira's Akshaya Patram. Added below :-

Let's get into molagooshyam making.

Ingredients :-

1. Elephant Yam - 250 gm
2. Moong Dal - 3 tbsp
3. Curry Leaves - 6 leaves
4. Black Peppercorn - 7 nos.
5. Turmeric Powder - 1/4 tsp
6. Salt to taste
7. Green chilli - 1 No.
8. Coconut oil - 3 tsp

 Procedure :-

• Clean, peel the elephant yam (suran / senai kizhangau / chena) and dice it to medium sized cubes. Wash and drain.

•  Lightly dry roast the Moong Dal till nice aroma comes. Put it in a vessel for cooking.  Add washed elephant yam cubes, turmeric powder and salt to it. 

•  Coarsely grind the peppercorns. Slit the green chilli vertically

•  Add the green chilli, 2 cups of water to the yam+dal mix.

•  Pressure cook till done (5 whistles for hawkins, 3 whistles for prestige pressure cooker).

•  Heat oil in a wok for tempering, add curry leaves, coarsely ground pepper powder. Add this tempering to the cooked elephant yam gravy.

•  Mix well. Keep it covered for 5-7 minutes. 

• Serve it with hot cooked plain white rice or red rice.

The best accompaniment for this gravy is the humble "Arachukalaki" - a curd based raita recipe. It is avaialble in Mira's Askahaya Patram.- given below :-

Laundary Tips - fold a shirt or t-shirt quickly

I came across this interesting video shared by a pal in Facebook. Thought will share it here

With little practice we can fold a Shirt or T-shirt quickly using this method.

Now folding laundry clothes or organizing a wardrobe will not be too tiring! Enjoy doing your chores! :-)

Channa Masala

When I was casually searching the net for some photos to make my foodie buddies drool, I happened to come across a interesting restaurant style recipe of the channa (chickpeas) in Manjuz kitchen (Thanks Manju.). Tried it today and it came out well. Sharing that recipe with you with the proportion I used as this is a trial recipe, I used less quantity of channa.

You will need :-

1. Chickpea (Kabuli Channa) - 1/2 tea Cup - soaked overnight or for 8 hours
2. Onion - 1 medium
3. Tomato - 1 medium
4. Ginger - 1/2" piece (I love the flavour of ginger in any dish)
5. Garlic - 3 Pods
6. Green chilli - 1 No. (finely chopped)
7. Curd - 1 tbsp (not sour)
8. Red chilli powder - as per preference (i used less than 1/4 tsp)
9. Turmeric Powder - little less than 1/4 tsp
10. Oil / Butter / ghee - 2 tbsp
11.  Bay leaf - 1/2
12. Cinnamon - small piece (1/4")
13. Cumin seeds - a pinch
14. Honey - 1/4 tsp
15. Dried Mango powder (amchur) - a pinch
16. Garam Masala Powder - less than 1/4 tsp
17. Chole Masala - 1/2 tsp
18. Kasuri Methi - a pinch
19. Coriander Leaves - 2 tsp (finely chopped)
20. Water
21. Salt to taste

Preparations :-

• Pressure cook channa (chickpeas) adding salt, till done. remove and let it cool. 

• Take half the quantity of cooked channa, mash it or grind in a blender adding water, keep aside.

• Finely chop onions, tomatoes, green chilli and coriander leaves. Finely grate the ginger and the garlic pods.

• Churn the curd and take 1 tbsp of curd, add it to the ground / mashed channa.

• In a small plate put the required measure of Turmeric Powder, Red Chilli Powder and Chole Masala & keep it ready.

Procedure :-

• Heat clarified butter / oil / butter in a wok. Add cumin seeds. When it starts crackling, add bay leaf and cinnamon stick.

• Add finely chopped onions and fry till golden brown.

• Add finely crushed / grated ginger garlic, finely chopped green chilli and fry till raw smell goes

•  Add finely chopped tomato and cook till tomato turn mushy. Now add the masala powders which you have already measured and kept ready in a plate. In a slow flame cook till oil separates.

•  Now add the Mashed / ground channa + curd mix.  Stir well, cook till oil separates again.

• Now add the remaining boiled channa / chickpea, mix well and cook for few minutes by stirring in between.keep adding little water to the gravy if it becomes dry.

• When the Chickpea is coated well with the spices, add some water, cover and cook in low flame for 15 minutes.

• Add crushed kasuri methi, dried mango powder, garam masala, honey and coariander leaves. Mix well. 

• Serve hot with chapathis

 

Note : Adding of kasuri methi is optional. Kasuri methi when added to such recipes gives it the restaurant touch.  I normally add little sugar to the oil before tempering and caramalise it. But adding of honey sounded healthy option.