பட்டர் முறுக்கு Recipe

தீபாவளி மற்றும் சிறப்பு நாட்களில் செய்யப்படும் ஒரு பாரம்பரிய தென்னிந்திய சிற்றுண்டி.

தேவையான பொருட்கள்:

அரிசி மாவு – 3 கப்

கடலை மாவு – 1/2 கப்

உளுந்து மாவு – 1 தேக்கரண்டி

சீரகம் – 2 மேசைக் கரண்டி

பெருங்காயம் – சிறிதளவு

உப்பு – தேவையான அளவு

வெண்ணை – 5 தேக்கரண்டி

செய்முறை:

1. அணைத்து பொருட்களும் ஒரு பெரிய பாத்திரத்தில் போட்டு கட்டியில்லாமல் கலக்கவும்.

2. வெண்னையயை உதிர்த்து மற்ற பொருட்களுடன் சேர்த்து நன்றாக கலக்கவும்.

3. கொஞ்சம் கொஞ்சமாக சிறிது வெந்நீர் விட்டு நன்றாக பிசையவும்.

4. சிறிது கெட்டியாக இருக்க வேண்டும்.

5. மாவின்மீது ஒரு துணி போட்டு மூடி வைக்கவும்.

6. முறுக்கு அச்சில் என்னை தடவி, தேவையான அளவு மாவை போட்டுக்கொள்ளவும்.

7. எண்ணையை ஒரு பெரிய வாணலியில் சூடு படுத்தவும்.

8. என்னை மீது முறுக்கை பிழியந்து பொன்னீரமாக எடுக்கவும்.

9. சூடான, மொறு மொறுவென பட்டர் முறுக்கு தயார்.

Pudalangai Kottu

Kootu with any veggies is a comfortable food for all of us in my home. It can be made with any veggies and this time i made with snake gourd. You can make this with any veggies of your choice. Normally we use beans,chow chow, drumstick,or eggplant to make kootu. 

Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 3-4

     Snake gourd  2 small
     Yellow moong dal  1/2 cup  
     Channa dal   1 fistful
     Urad dal   1 tblsp
     Cumin seeds  1/2 tsp
     Grated coconut 1/4 cup
     Cooking oil   1 tsp
     Red chili   2-3 
    Coconut oil   2 tsp
    Mustard seeds   1/4 tsp
    Asafoetida  a pinch
    Turmeric powder  1/4 tsp
    Salt  as needed

    Curry leaves  few  - See more at: 

Method

• Wash and slit the Snake Gourd and remove the seeds from the center.
• Cut it into half circles.
• Soak the yellow moongdal and channa dal in water and add the snake gourd on the top of it.
• Add salt and turmeric powder.
• Pressure cook it .
• In a kadai, add  the urad dal and redchillies and saute till golden brown.
• Add the cumin seeds and coconut scraping.
• 
  
• Grind it into a smooth paste by adding little water to it.

• Heat a kadai add the cooking oil and temper with mustard seeds and asafoetida.
• Add th cooked dal and veggie mixture and the ground paste to it.
• Mix well.
• Switch off the flame.
• Add coconut oil to it.(ONLY IF YOU ARE USING)
• Garnish with curry leaves.
• Serve with hot rice.

VARIATION: YOU CAN REPACE REDCHILLIES WITH 1/2 –3/4 TSP OF BLACK PEPPER. - See more at: 

Chennar Payesh

This is the first time I am participating in any of these events & am at a loss as to the procedure. So here's hoping I have done the right thing..............

I have this weakness for all things Bengali. Being born & brought up in Cal, ( as we used to call it then) ensured I love many of the Bangla stuff ....Dhakai saris, Murshidabad silks, the block prints from Kanishka, the lake market, New Market, Park street, shingara, luchi-alu dum & specially the Bong Sweets...........rossogolla, chum-chum, keer-kadam, rajbhog , guder sandesh & everything else !!!! 

So when I saw a programme by Chef Sanjeev Kapoor  on TV showing me an easy way to make my favourite Bong sweet, there was no stopping me !

This is a quick version of the classic Bengali dessert.  It looked so easy that I tried it immediately !!!
It was fabulous!!
& then I tried to get a bit creative & tried making the strawberry chennar payesh too. That was even better. Even if I do say so myself.

Come on. Get going . Try it out just now. You are going to love it!
Here's the recipe..............


Ingredients

fresh paneer - 1/2 cup
( if you make fresh paneer from 1/2 a litre of milk, it will give you 1/2 cup of paneer. Paneer made at home freshly, using either lemon juice or curds works best. Curdle the milk & strain the paneer immediately. Do not let it get hard & rubbery. Soft fresh paneer will give the best result. )
milk - 1 litre ( 5 cups )
sugar - 1/2 cup
almonds - 6-7, blanched & sliced
pistachios - 5-6, chopped


Method

1. Bring the milk to a boil, lower the heat & simmer until it is reduced to half the original quantity.
2. Add sugar & cook until the sugar dissolves.
3. Mash the paneer in a bowl & add it to the milk. Simmer for just another 2 minutes.
4. Sprinkle with nuts & serve cold.

For the strawberry chennar payesh............


After step 3. leave it to cool completely.
Then crush some fresh strawberries roughly in a blender & mix with the now cool payesh. About 4-5 of medium sized berries should be enough. Top with chopped strawberry & serve cold.


ENJOY !!!

Spicy Corn on toast

It's quick, simple & really yummm .......

Ingredients

1 Tbsp - butter
1 cup - milk
2 tsp - maida (refined flour )
1 small tin corn nibblets
1 small onion - very finely chopped
1 cube cheese grated
1 green chilli finely chopped
salt to taste
2 slices of bread

Method

1. Melt the butter in the pan on slow flame.
2. Add the onions & green chillies. Fry for a few minutes.
3. Add the flour & stirr for a few minutes until froth appears. You will get a wonderful aroma .
4. Add the milk gradually stirring all the time until the sauce thickens.
5. Add salt , cheese & the drained corn nibblets . Mix well & switch off the stove.
6. Lightly toast 2 slices of bread. Place on the plate & pour the spicy corn mixture over them.
7. Enjoy !!!

Serves one.

Gatte ki Subzi

I have adapted this recipe from Nita Mehta's "'Recipes from Rajasthan". As the name suggests, this is a Rajasthani recipe with a curd based gravy & besan ( chickpea flour ) dumplings. You will notice that other than the tomato, there is no other fresh vegetable in this dish. Lots of Rajasthani dishes are made in this manner without using too much fresh ingredients. This is because parts of Rajasthan are deserts. The areas are remote & the land & weather conditions are also not conducive to growing fresh stuff. Water is also scare in lots of areas. Hence, the people of this state have over centuries come up with innovative ways to cook with whatever is easily available to them. Hats off to these people, that with these limited ingredients available to them, they have managed to make their cuisine, one of the most popular ones in the country !!!

The gatte or chickpea dumplings are made with besan of chickpea flour, curd and some spices. A soft dough is first made & then rolled into thin finger like cylinders. They are then steamed for a few minutes until cooked. Later on, they are cut and added to the gravy.
The gravy used here is a curd based one and again, besan or chickpea flour is used as the thickener. If the curds are sour, all the better. I recommend using 2-3 day old curds. They are perfect for the gravy. So, sour curds, besan, some wonderful spices like  fresh ginger, jeera, cardamom& cloves, salt & chilli powder....Those are the main things that go into the gravy.
The method is really simple too. Nothing much to it really. Do try & write in to me. 
Wonderful with garam-garam rotis or chawal..........

Ingredients

1 cup + 1 or 2 tbsp besan as per requirement

a pinch of soda bi carbonate

1 tsp salt

1/2 tsp ajwain( carom seeds )

1/2 tsp haldi

1/2 tsp chili powder

1/2 tsp jeera powder

1/2 tsp saunf coarsely powdered

1/2 tsp dhania powder

1/2 tsp garam masala

1/2 tsp ginger paste

3 tsp malai

2-3 tbsp curds

1/2 tsp chilli paste

For the Gravy ( mix together)

1 cup curd

2 tsp besan

1/ 2 tsp haldi

1 1/2 tsp salt

1/2 tsp ginger paste ( optional )

3 tbsp oil

1/2 tsp jeera

8 -10 curry leaves

3-4 cloves

2 moti elaichi

1/2 tsp red chilli pow

1-2 tomatoes pureed and strained

some fresh dhania or coriander for garnishing

Method

Making the Gattes

1. Mix together all ingredients to get a soft dough (like chapati dough ).

Add more curd if required to get soft dough. Do not add water.

2. With the help of oil smeared hands, roll out thin fingers 3-4 inch long, like cylinders.

3. Boil 5 cups of water. Keep gatte in a stainless steel round strainer and keep on pan of boiling water and cover with lid.

4. Steam gatte for 5- 7 minutes. Cool. Later cut into rounds of 1/2 inch thickness and keep aside.

For the Curry

1. Mix together curd, besan,haldi,salt,ginger paste & green chilli paste.

2. Add 1 cup water. Beat well & seive.

3. Heat oil. Add jeera, when brown, add curry leaves, laung and moti elaichi. Fry for a minute.

4. Add red chilli powder.

5. Add the curd mixture. Go on stirring until it starts boiling.

6. Add pureed tomatoes ( should be very smooth...so strain and add )

7. Give 2 boils. Add the gatte. ( add more water if more gravy is required )

8. Cover , lower heat. Simmer for 4-5 minutes.

9. Serve hot garnished with fresh dhania.

For Paneer Gatte:-

To 1 cup besan, add 1/2 cup grated mashed paneer along with all the other ingredients. adjust seasonings and continue with the recipe.

Mullu Thenkuzhal

My amma used to make this mullu thenkuzhal really well. They used to be perfectly golden & crisp & really melting in the mouth. Perfectly spiced with just a hint of asafoetida (hing) and some salt & chilli powder, this crispy snack made from rice flour and a bit of roasted and powdered lentil flour is a perfect example of Tamil Bakshanam ( fried snack ).


The recipe is basically quite simple. Some freshly ground rice flour, some moong and chana dal lightly roasted and ground into powder, salt, chilli powder and some hing. Some butter to give it an extra bit of crispness...thats it. A stiff batter is made using water & is pressed out through a thenkuzhal naazhi into hot oil. 
& Voila....it is ready..........

Ingredients

1 cup rice flour
1/4 cup dal flour 
( for this dry roast moong dal 1 part to 1/2 part chana dal (2:1) ratio, lightly, cool & powder in a mixer, seive & use )
salt to taste
1/4 tsp chilli powder
a pinch of hing 
1tbsp of butter at room temperature

Method

Take all the ingredients except the butter in a bowl. Add the butter & rub into the flour mixture with the fingertips very well. Add enough water to make a stiff dough. 

Heat enough oil in a karahi or pan & press the batter into the hot oil through a thenkuzhal naazhi or chakli press on medium heat until golden on both sides. Remove with a slotted spoon & place on paper to remove excess oil. Remove & store in airtight container until required.

Tukda

This is a fried snack made with maida( refined flour ) and atta ( whole wheat flour ). I make it mostly with refined flour with just a bit of whole wheat flour thrown in. It is more tasty this way. But it can also be made using equal amounts of refined flour and whole wheat flour. It will definitely be more healthy that way and it will be less oily too. So you've got to decide... whether you want it more tasty or more healthy. I decided on more tasty for this occasion.


Ingredients


cup of maida or refined flour
1-2 tbsp of whole wheat flour or atta
a pinch of chilli powder
a pinch of asafoetida
salt to taste
Oil for deep frying


Method


Take the flours in a bowl. Add the spices. Heat the oil for deep frying. When it is smoking hot, add 1 -  2 tbsp of the oil into the flour mixture. Rub it into the flour with your finger tips. Add enough water to make a really stiff dough. Rest for a few minutes.


Take lemon sized balls of dough and roll out into thin large circles. Cut into small diamond shaped peices with a pizza wheel. 


Deep fry in oil on medium flame until golden on both sides.


Remove and cool.


Store in airtight containers.