Friday, September 26, 2014

Karuveppilai Sevai / Rice Vermicelli Spiced with curry Leaves ~ Navarathri Recipe


Preparation time: 30 minutes
Cook time: 15 minutes
Serves: 4
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Ingredients:
Rice Sevai - 1 Packet or 1/2 packet is using Rice sticks
Mustard seeds - 1 tsp
Split urad dal - 2 tsp
Asafoetida - 1/2 tsp
Sesame oil - 2 tbsp
Salt - to taste
Enough water to boil the rice sticks

For the Powder / Podi:
Curry Leaves - 2 cups, packed
Urad dal - 1 cup
Channa dal - 1/4 cup
Dry red chilies - 10
Black pepper - 1 tsp
Tamarind - a small marble sized
Asafoetida - 1/2 tsp
Salt - to taste
Sesame oil - 2 tsp



Method:
  1. Wash curry leaves and squeeze the water out.  Salad spinner works best to remove excess water.
  2. Place the leaves on a clean cloth and pat dry.  Spread the leaves to air dry.
  3. Once dried completely, place it in a skillet and roast until crisp.  Keep it side.
  4. In the same skillet add 2 tsp oil and add urad dal, channa dal, black pepper, red chillies and tamarind.
  5. Roast until golden brown on a low flame.  Remove from heat and add asafoetida and mix well.  Let it cool completely.
  6. In a blender, add red chillies  roasted curry leaves, tamarind and asafoetida.  Grind to a fine powder.
  7. Then add the roasted dals and grind to a coarse powder.

How to make the Sevai / Rice sticks

  1. Boil enough water for the sevai. Once boiled, switch off the stove. 
  2. Place the sevai / rice sticks in the hot water and cover.  Let it stand for 5 minutes.  Don't keep it for more than 5 minutes, the rice sticks will become mushy.
  3. Drain the cooked rice sticks.  
  4. Heat 2 tsp of sesame oil in a skillet.  Splutter mustard seeds. Add urad dal and fry until golden brown.  Add asafoetida. Switch off the flame.
  5. Add the drained rice sticks and enough salt just for the rice sticks.  Mix well.  Let it cool down for 2 minutes.
  6. Now add the desired amount of curry leaves powder and mix well to coat.  It is best to use your hand to mix the rice sticks.  
  7. Serve hot.


Tuesday, September 23, 2014

Coconut Rava Ladoo with Chia Seeds - Navarathri Recipe


Preparation time - 15 minutes
Cook time: 10 minutes
Yield: 12 to 15
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Note: Adding chia seeds is totally optional,  but it is an excellent way to sneak in some extra nutrients. 

Ingredients:
Rava / Semolina - 1 cup
Freshly grated or frozen coconut - 1/2 cup
Sugar - 3/4 cup
Ghee / Clarified butter - 2 tbsp
Chia seeds - 1 tbsp
Cashews - 10
Raisins - 10
Cardamom powder - 1/2 tsp
Saffron - few threads
Water - 1/2 cup

Method:
  1. In a mixing bowl, combine rava, coconut and chia seeds..  Mix well and keep it aside for 15 minutes.
  2. Add sugar and water in a sauce pan and bring it to a boil.  Simmer for 5 minutes.
  3. Heat ghee in a skillet and fry the cashews and raisins on low flame.
  4. Add the rava mixture and roast on low flame until aromatic.  
  5. Add the saffron and cardamom powder.  Mix well.
  6. Add the sugar syrup and mix until everything comes together.
  7. Let it sit for 10 minutes.
  8. While the mixture is still warm, form a golf sized ladoos / balls out of it.
  9. Let it cool completely and store in a air tight container.
  10. Consume within 5 days or refrigerate for a week.

Monday, September 22, 2014

Karamani / Black Eyed Peas Sundal - Navarathri Recipe


Preparation time: 10 minutes + 3 hours soaking time
Cook time: 20 minutes
Serves: 3
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Ingredients:
White Karamani / Black Eyed Peas - 1 cup
Mustard seeds - 1/2 tsp
Urad dal -1 tsp
Dry red chilies - 2, broken
Asafoetida - 1/4 tsp
Turmeric powder - 1/4 tsp
Grated coconut - 1 tbsp
Curry leaves - few
Salt - to taste
Oil - 2 tsp

For the spice powder: 
Coriander seeds - 2 tbsp
Chana dal - 1 tbsp
Red chilies - 2
Black pepper - 1/2 tsp
Cumin seeds - 1/2 tsp

Method:
  1. Wash and soak the black eyed peas in enough water for 3 hours.
  2. After soaking,  pressure cook the peas with 2 cups of water (just enough to cover the peas) until soft, but not mushy (about 6 whistles).
  3. Meanwhile, dry roast the ingredients for the spice powder until golden brown.  Let it cool and grind to a fine powder.
  4. Drain the cooked peas.
  5. Heat oil in a skillet.  Splutter mustard seeds.  Add urad dal and red chillies.  Fry until golden brown.
  6. Add curry leaves and asafoetida.  Add the cooked peas, salt and turmeric powder.
  7. Mix well and saute for 2 minutes.  Add 2 tsp of  ground spice powder and mix well.  
  8. Saute for 30 seconds and add the grated coconut and mix well.  Remove from the heat.