Monday, November 2, 2009

Era Vadai

Ingredients
1. Prawns - 1/2 Kg
2. Green Chillies - 5
3. Saunf Powder ( Sombu Powder) - 3/4 spoon
4. Coriander Leaves - 1/4 Bundle
5. Finely Chopped Onion - 1 pc
6. Finely Chopped Carrot 1/2 pc
7. Marie Biscuit or Rusk - 3 pc
8. Dalia(Odachakadalai) - 5 spoons
9. Lemon Juice - 3 spoons
10. Salt to taste
Method
Step 1 :
Grind in Mixie(NO WATER) 7 / 8 from above

Step 2 :
Clean Prawns in Running water (Use turmeric to clean)

Step 3 :
Mix 1 / 2 and grind (dont grind too much.Should be like 1/2 ground)

Step 4 :
Mix with Step 3 result all from the above 3 / 4 / 5 / 6 / 9 / 10

Step 5 :
Mix result of Step 4 and Step 3 ( Taste and see if something is less pl add the same)

Step 6 :
Pour Oil in PAN once the oil is hot make the result in step 5 into small round coins and fry.

Cauliflower Paratha

For the filling:

1.Shredded Cauliflower(food processor works great) – 1.5 cup
2.Ginger shredded – 1 tbsp
3.Coriander powder – 1 tsp
4.Green chillies, finely chopped – 1 tsp
5.Salt – 1 tsp
Dough:

1.1.5 cups whole wheat flour
2.0.5 cups warm water
3.1 tsp olive oil
4.1/2 tsp salt
5.Butter/Ghee – at room temperature for making paratas
Method
1.Make sure all moisture is squeezed out from the shredded cauliflower. Mix salt, ginger, chillies and coriander powder to it. Keep aside.
2.In a bowl, mix whole wheat flour and water. Knead for 4 mins and then add salt and olive oil. After incorporating the oil well, cover the dough with moist cloth and set aside for 15 mins. The consistency of the dough should be similar to that of roti dough. The dough should be mildly sticky to allow for easy rolling.
3.To make parathas
1.Take a ball of dough (about 2.5 inches in diameter) and roll out into a little roti; thickness about 1/3 inch.
2.Brush ghee or butter and place 1 tbsp of the filling. Bring all ends of the roti together, make a potli (bag) like so, thus sealing the bag.
3.Dust the rolling surface with flour and roll the filled ball of roti into thickness of 4-5 mm.
4.Heat a cast iron pan and add a little butter/ghee.
5.Place the paratha and cook for about 30 secs.
6.Flip the paratha, brush butter and cook this side for about 30 –40 secs or until well done.
7.Repeat steps 1 through 6 until you exhaust all your dough.
8.Serve with yoghurt.

ULUNDHU URUNDAI MORKOZHAMBU

Ingrediants:-

For Ulundhu Urundai:-
Urad dal- 1 cup
Salt- To Taste
Oil- For Frying

For MorKozhambu:-
Curd- 1 cup(shouldnt be sour)
Turmeric Powder - A Pinch
Mustard - 1/2 tsp
Methi - 1/2 tsp
MorMilaga - 3-4(Curd Chillies)
Curry Leaves - A Few.
Oil- 2 Tbsp
Salt - To Taste

For Grinding:-
Dry Red Chillies - 3
Coriander Seeds - 1 tsp
Jeera - 1/2 tsp
Bengal Gram - 2 tsp
Shredded Coconut - 2 Tbsp
Ginger - a small piece.
Method
1) Soak the urad dal for an hour and grind them into a smooth paste.



2) Add salt and mix well



3) Roll them into ball size and deep fry them and keep it aside.



For the Kozhambu:-



1) Soak all the ingrediants for grinding expect ginger and coconut in 1/2 cup of water for about an hour.



2) Now grind the soaked ingrediants along with the ginger and coconut to a smooth paste and keep it aside.



3) Mix this paste to the thined curd along with turmeric and salt.



4) Heat 2tbsp of oil in a kadai, add mustard and allow it to splutter.



5) Then add the methi,curry leaves and the mormilaga. Followed by the curd mixtures.



6) Allow it to just rise a bit and take care not to allow it to boil..if it boils then the gravy will curdle..and will not taste good..



7) Add the vada half an hour before serving..