Kuzhi Paniyaram

Preparation time : 15 minutes (excluding soaking and fermentation time of rice and lentil)

Cooking time : 30 minutes (for the whole batter)

Number of serves : 6

Ingredients.

For batter :

1. Parboiled rice - 2 cups

2. Urad dal (black lentil/ulundu) - 1/2 cup

3. Fenugreek seeds - 1/2 teaspoon

4. Salt - to taste

For seasoning :

1. Mustard seeds - 1/2 teaspoon

2. Broken urad dal (black lentil) - t teaspoon

3. Gram dal - 1 teaspoon

4. Cumin seeds - 1/2 teaspoon

5. Crushed black pepper - 1/2 teaspoon 

6. Curry leaves - 2 sprigs

7. Oil - (1) for seasoning - 1 tablespoon

            (2) for making paniyarams

8. Grated coconut - 1/4 cup

9. Broken red chillies - 4

10. Asafoetida powder - 1/2 teaspoon

Method.

1. Soak parboiled rice, urad dal and fenugreek seeds together in water for about 3 hours. Drain water and grind in mixer grinder adding water every now and then while grinding to maintain the consistency of the batter.

2. Transfer into a deep bowl. Add salt and mix thoroughly. Allow the batter to ferment for about 8 hours. Now the batter is ready for making paniyarams.

3. Place a seasoning pan on medium heat and add 1 tablespoons of oil. When oil becomes hot, add mustard seeds and allow them to crackle. Then add broken urad dal, gram dal, cumin seeds, crushed black pepper, broken red chillies, asafoetida powder, curry leaves and grated coconut one after the other. Sauté till the ingredients start releasing their aroma.

4. Transfer contents from seasoning pan into the batter and mix thoroughly.

5. Heat a paniyaram pan and grease with 1/2 teaspoon of oil in each mould.

6. Fill 3/4th of the paniyaram moulds with batter and cover pan with a lid and cook on medium low flame for about a minute

7. Open lid and flip each paniyaram with a spoon so that the other side also gets cooked.

8. Serve paniyarams with coconut chutney and sambar.

Mixed Vegetable Subzi

 

Preparation time : 15 minutes

Cooking time : 25 minutes.

Number of serves : 5

Ingredients :

1. Potatoes - 2 (boiled and cut into medium size pieces)

2. Green capsicum - 2 (deseeded and diced into medium size pieces)

3. Fresh green peas - 1/2 cup

4. Button mushrooms - 10 number ( washed and diced into medium size pieces)

5. Baby corns - 6 numbers (boiled and each cut into 3 pieces)

6. Onions - 3 (finely chopped)

7. Tomatoes - 3 (finely chopped)

8. Finely chopped ginger - 1 teaspoon

9. Finely chopped garlic - 1 teaspoon

10. Finely chopped green chillies - 2

11. Chilli powder - 1 teaspoon

12. Coriander powder - 2 teaspoon

13. Turmeric powder - 1/4 teaspoon

14. Cumin seeds - 1/2 teaspoon

15. Garam masala powder - 1/4 teaspoon

16. Amchur powder - 1/4 teaspoon

17. Kasoori methi - 1 teaspoon (crushed)

18. Oil - 2 tablespoon

19. Salt - to taste

Method :

1. Heat a shallow pan and add 2 tablespoons of oil.

2. When oil becomes hot, add cumin seeds and stir. 

3. After cumin seeds crackle, add chopped onions and green chillies. Keep,stirring till onions become golden brown.

4. Add chopped ginger, garlic and tomatoes and sauté till the whole mixture becomes pulpy.

5. Add mushrooms, green peas and capsicum and stir till the veggies are glazed with oil.

6. Then add dry masalas such as chilli powder, coriander powder, turmeric powder and mix well.

7. Add salt and prinkle about 1/2 a cup of water and cook on low fire covering with a lid.

8. When the vegetables are half done, add boiled potatoes and baby corns and mix well.

9. If required, sprinkle little more water and once again cover the pan with the lid and cook on low fire till the vegetables becomes soft but do not loose their crunchiness (avoid over cooking). 

10. Open the lid, add garam masala, amchur powder and crushed kasoori methi. Mix thoroughly and cook for just 2 minutes.

11. Remove from fire, and transfer into a serving dish. Serve hot with rotis/parathas/nans/kulchas.