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Mini Kozhakattai

I stumbled upon this recipe for the first time in Jaya TV’s Arusuvai Ithu Thani suvvai program by Revathi Shanmugam. Since, then I have been trying to watch her program every Monday. She comes across as a very simple person and I like the way she narrates. She is one of the daughters of Kaviarasu Kannadasan. Okay, now to the recipe.

mini_kozhakattai

Ingredients

  • 1 cup – rice flour
  • 1.5 cup – water

For Tempering

  • 1/2 tsp – mustard seeds
  • 1 tsp  – broken urad dal
  • pinch – Asafoetida
  • 4 – red chillies
  • few – curry leaves

Method :

Bring water to boil and slowly add rice flour. This step needs constant stirring, to prevent lumping. Cook this mixture until the water is all absorbed. Make small balls from the warm mixture and steam them Idli plates.

For seasoning, heat up oil in a pan, splutter mustard seeds, add urad dal and when the urad dal turns brown, add Asafoetida and red chilies. Lastly add grated coconut and stir it until the moisture from the coconut is gone. Add the steamed kozhakattai and leave it in low flame for 10 mins.


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Quinoa Dal Khichadi

I am moving to Sunny California , so been busy with lot of random stuff to take care of and never ending packing . I sometimes , think why have I accumulated so many things that I didn’t know it existed. Long story short , I am throwing a lot of stuff that I accumulated over the period of 6 years.

Coming to my cooking side of things , I have been trying to use up all my instant mixes I had and my sister had left it here . I was running low on rice and wasn’t in the mood for grocery shopping for another few weeks. So decided to whip-up something with ingredients in my pantry. There I found a unopened pack of Quinoa that I bought from Costco a while back.

Recipe Source :
Quinoa Dal Khichadi (Replaced basmati rice with quinoa , mung dal with toor dal , added one small onion , two serrano chilies & tempered it with dried red chilies and mustard)


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Gujarathi Spread

Coming from a typical south indian family , G and I love to eat rice and sambar for 365 days a year. For a change I made a Khaman Dhokla (Steamed Chick pea flour) , Aloo Gobi (Cauliflower florets and potatoes cooked with spices and freshly chopped coriander) and Roti’s.

Recipe Source :
Roti – My mother.
Aloo Gobi  (Barely modifed)
Khaman Dhokla (Replaced the Suji , with Chick Pea flour and without Eno fruit salt)