Bombay Chutney / Chickpea Flour Chutney ~ Day 93

Bombay chutney or besan (gram flour) chutney is a simple and quick to prepare side dish and a perfect combination for poori or chapati.  

----------------------------------------------------------------------------------------------------------------------------------------- 

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 2

-------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Besan (gram flour) / Garbanzo flour - 1/2 cup
• Water - 2 to 3 cups
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Ginger - 1 tbsp, chopped
• Green chilies - 3. finely chopped
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Curry leaves - few
• Cilantro / Coriander leaves - 2 springs, chopped
• Lemon juice - 2 tsp
• Salt - to taste
• Oil - 2 tsp

Method:

1. Mix the flour, turmeric powder, and salt.  Add 2 cups of water and whisk without any lumps.  Keep it aside.
2. Heat oil in a deep pan.  Splutter mustard seeds and cumin seeds.
3. Add ginger, chilies, curry leaves, and asafoetida.  Saute for 10 seconds.
4. Add the flour mixture.  Cook over low heat, stirring constantly.  When the mixture starts to thicken, remove from the heat.  Add cilantro and mix. When Slightly cool, add the lemon juice and mix.
5. The chutney should be semi-solid in consistency.  If the chutney is too thick, add some hot water and mix.
6. Serve hot with poori or chapati.  

Neer mor, Panagam and Vada Paruppu (Sri Rama Navami Recipes) ~ Day 92

Sri Rama Navami is a Hindu festival, celebrating the birth of Lord Rama.  The following recipes are traditionally prepared on that day and offered to Lord Rama.

----------------------------------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

For the Neer Mor:

• Yogurt - 1/4 cup
• Water - 2 cups
• Lemon juice - 2 tsp
• Salt - to taste
• Mustard seeds - 1/2 tsp
• Ginger - 1 tsp, finely grated
• Green chili - 1, chopped
• Asafoetida - a pinch
• Curry leaves - few
• Oil - 1 tsp

Method:

1. Whisk the yogurt in 2 cups of water along with lemon juice and salt.
2. Heat oil in a small skillet.  Splutter mustard seeds.  Add the ginger, asafoetida, and curry leaves.
3. Add it to the buttermilk and whisk to combine.

********************************************************************************************************************************

For the Panagam:

• Jaggery powder - 1/2 cup
• Water - 2 cups
• Dry ginger powder / Sukku podi - 1/4 tsp
• Cardamom powder - 1/8 tsp
• Lemon juice - 1 tbsp

 Method:

1. Soak the jaggery in water for 10 minutes.  Once the jaggery is melted, strain to remove impurities.
2. Add the lemon juice, ginger powder, and cardamom powder.  Mix well.

********************************************************************************************************************************

For the Vada Paruppu:

• Split moong dal - 1 cup
• Green mango - 1/4 cup, finely chopped
• Cucumber - 1/4 cup, finely chopped
• Green chilies - 3, chopped
• Grated fresh coconut - 2 tbsp
• Lemon juice - 1 tbsp
• Salt - to taste
• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Asafoetida - a pinch
• Curry leaves - few
• Coriander leaves / Cilantro for garnishing

Method:

1. Soak split moong dal in enough water for 1 hour. Drain well.
2. Add the green chilies, green mango, cucumber,  grated coconut, lemon juice, coriander leaves,and salt.  Mix well.
3. Heat oil in a skillet and splutter mustard seeds.  Add curry leaves and asafoetida.
4. Add it to the moong dal mixture and mix well.

Aama Vadai / Paruppu Vadai ~ Day 91

அனைவருக்கும்  இனிய  தமிழ் புத்தாண்டு  நல்வாழ்த்துக்ககள்!!

Happy Tamil New Year!!

---------------------------------------------------------------------------------------------------------------------------------------

Preparation time: 3 hours for soaking and 10 minutes for grinding

Cooking time: 20 minutes

Yields: 25 to 30 vadais

-------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Toor dal - 3/4 cup
• Chana dal - 3/4 cup
• Urad dal - 1/4 cup
• Red chilies - 5 or to taste
• Green chilies - 3
• Ginger - 1-inch piece
• Asafoetida - 1/2 tsp
• Curry leaves - 2 springs
• Cilantro / Coriander leaves - a handful
• Salt - to taste
• Oil - for frying

Method:

1. Soak all the dals in enough water for 3 hours.  Drain well.
2. In a food processor, place the red and green chilies, ginger and handful of dal and pulse until chilies are coarsely ground.
3. Add rest of the dal and grind coarsely without adding any water.  Lastly, add the curry leaves and coriander leaves and pulse to combine.
4. Transfer the ground mixer into a bowl.  Add salt and asafoetida.  Mix well.
5. Heat oil in a deep pan / kadai.  Take a golf ball sized dal mixture and flatten into round patties.   Drop it gently into the hot oil and fry over medium-low heat, until golden brown and crisp.  Add 5 to 6 patties at a time.  Drain on paper towel.  
6. Serve hot.