Vegetable kootu (other methods)

I am continuring with Kootu preparation other methds

Ingredients


1.Blore katharikai 1

2.payatham paruppu (green gram dal) 2 table spoons

3.fresh grated coconut 1 table spoon

4. urad dal 1 t spoon

5. red chillies 2

6. jeera 1 t spoon

7. salt to taste

8. jeera powder 1 t spoon

9. mustard seeds 1/2 t spoon, urad dal 1/2 t spoon jeera 1/2 t spoon, little oil, for garnishing

10. curry leaves and coriander leaves for garnishing (optional)

11.Asafotida powder little

Method
Soak the dal in water for some time.
cut the vegetable into small pieces. (you can add half a potato and half a carrot, and a little beans to this for varied taste)
Keep a Pressure cooker on the stove with little water. Add the dal. when it comes to boil add the cut vegetables . Don't add salt. close the lid. After 2 whistles switch off the stove.
Open the cooker after it is cool and the pressure comes to normal.

Fry urad dal, jeera and red chillies in oil, a kadai till brown add half the coconut stir for some time and take out from stove and grind it into a smooth paste .

Add this paste to the cooked vegetables.

Keep it on the stove add salt and jeera powder, and mix well.

Take a small kadai, and put little oil and put the mustard seeds, once it splutters, add the urad dal and jeera . when the dal is brown , add the asafotida powder and add the remaining coconut and also the curry leaves and the coriander leaves and mix well. Add this to the Kootu which is in the Cooker. Mix well and Serve.

ANOTHER METHOD.

You can do one more type of kootu with the same ingredients. Instead of the fried and ground paste of urad dal, jeera and red chillies and coconut, Grind fresh (without frying) jeera, 2 green chillies and coconut into a paste. Use the same methodology in preparing but add this paste to the cooked vegetables.

This paste will be useful while making

Vellai (white) Pooshanikkai kootu

instead of payatham paruppu soak kadalai paruppu(channa dal) in water
use only pooshanikkai (ashgourd)

method same and add the green chilli, jeera, coconut paste.

You might need some thickenning powder for this kootu as this dish tends to become watery.

So after adding the ground paste, make a paste out of rice flour, little asafotida and water and add it to kootu and stir well. this will give the kootu the right consistency.

Vegetable Kootu

Vegetable Kootu is a South Indian dish which is served in a meal. It is prepared with Vegetables and lintels.
Here we will see many Kootus and the first one is the most simple and easy to prepare dish.

Squash (Blore Katharikkai) Kootu

Ingredients:

1. Blore katharikai 1
2. payatham paruppu (green gram dal)
3. sambhar powder 1 t spoon
4. fresh grated coconu 1 table spoon
5. salt to taste
6. jeera powder 1 t spoon
7. mustard seeds 1/2 t spoon, urad dal 1/2 t spoon jeera 1/2 t spoon for garnishing
8. curry leaves and coriander leaves for garnishing (optional)
9. Asafotida powder little

Method

Soak the dal in water for some time.

cut the vegetable into small pieces. (you can add half potato and half carrots, and a little beans to this for varied taste)

Keep a Pressure cooker on the stove with little water. Add the dal. when it comes to boil add the cut vegetables and add the sambhar powder . Don't add salt. close the lid. After 2 whistles switch of the stove.

Open the cooker after it is cool and the pressure comes to normal.

Keep it on the stove add salt and jeera powder, add half of cocnut and mix well.

Take a small kadai, and put little oil and put the mustard seeds, once it splutters, add the urad dal and jeera . when the dal is brown , add the asafotida powder and add the remaining coconut and also the curry leaves and the coriander leaves and mix well. Add this to the Kootu which is in the Cooker. Mix well and Serve.

Aloo Paratha

Ingredients

1. wheat flour 2 cup
2. potatoes small two
3. onion small half
4. green chili 1
5. chili powder
6. coriander leaves little
7. salt to taste
8. oil

Method

Make a dough with wheat flour and water. add one t spoon of oil and little salt while making the dough and keep aside

boil the potatoes . Peel the skin and smash and keep aside.

cut the onion, chilies, and coriander leaves into small pieces.

Take a kadai add a tspoon of oil. add the chilies and onions and fry till light brown. add this and cut coriander leaves , and salt and half a t spoon of chili powder to smashed potatoes. Mix well and make it into small balls.

Take the wheat flour dough make a small cup shape and put the potato balls into it and close it. Knead this into round shaped parathas.

Keep a Dosai or chapathi Kadai (a flat Frying pan) on stove. when it is hot put the kneaded paratha and keep turning the paratha. Add half or one t spoon of oil. When the Parathas are light brown remove from the Kadai. Serve Hot.

The best side dish for this is a chutney made with fresh coriander leaves, tomatoes and chilies.

Take handful of coriander leaves, and grind it with one green chili and one cut tomato. Add salt to taste and very little sugar. The chutney is ready.

The Parathas are usually served with Fresh yogurt. A little chili powder added to Yogurt will taste better.

Sambhar

This is a typical South Indian Gravy which is eaten with Cooked Rice. This can be eaten as a side dish for Idli, Dosa or Vada.

Ingredients:

1. Tamarind a little (a lemon sized ball of tamarind) or 1 table spoon of tamarind paste
2. Tur Dal 1 small  cup
3. Sambhar powder 1 to 1 and 1/2 t spoon
4. Vegetable like drumstick, ladies finger, eggplant, radish, ash gourd, pumpkin, or onions
5. channa dal 1 t spoon
6. Coriander seeds 1 and 1/2 t spoon
7. red chillies 1
8. jeera 1/2 t spoon
9. asafotida powder little
10. mustard seeds, oil, methi seeds, curry leaves and coriander leaves for garnishing
11. fresh coconut shavings 1 to 2 table spoon
12. salt to taste

Method
soak the Tur dal in water for at least half an hour. pressure cook it and keep it aside.
Take a kadai and fry with little oil, channa dal, coriander seeds, red chillies, jeera and asafotida powder till brown. add the fresh coconut. fry for some time. while adding the coconut , add very little curry leaves and coriander leaves. (optional). Remove from fire and when cool grind to a paste and keep it aside.
Take out the juice from the soaked tamarind (better if tamarind is soaked in hot water) or if using the paste add a cup of water and mix well. add salt and sambhar powder and keep it in a hard bottomed vessel on the stove. when it starts boiling add the cut vegetable. If it is drumsticks or egg plant or pumpkin, it can be added directly after cutting. if it is squash (blore katharikkai), or raddish, or carrots or potatoes or ashgourd (pooshanikkai) it should be pressure cooked or cooked in the micro wave before adding to the tamarind mix. if the vegetable is Okra (ladies finger), or onion it should be added after frying till light brown in little oil and then added to the tamarind mix.
This should be boiled for some time. if raw or fried vegetables are added it should be boiled till the vegetables are cooked. if cooked vegetables are added it should be boiled till the raw smell of the tamarind is gone.
Now add the ground paste and stir well. when this starts boiling add the cooked Dal and mix well. when it boils add fresh curry leaves and coriander leaves (if available) and switch off the stove.
Garnishing:
Heat a little oil in a small kadai add mustard seeds and methi seeds and one red chilli. when mustard stops spluttering add it in the sambhar.

Some Special Sambhars.

Idly's  Sambhar.

When making Sambhar for Idlis,  many Vegetables can be added to the sambhar.  Onions are to be cut into a cubular pieces (approximately 1/2 inch to 1 inch cubes), Capsicum can be cut and added after frying it a little bit, carrots, potatoes and any other vegetable can be added.  For additional taste, fry with very little oil,  a table spoon or more (to taste) peanuts  and pressure cook it and add it to the Sambhar while Tamarind and Vegetables are boiling.  The Masala (Channa dal, Coriander seeds, cumin seeds, red chillies, coconut)  quantity can be doubled and added to the sambhar. A little piece of Jaggery added to the sambhar will enhance the taste.

Karela (Bitter Gourd or Parkkai ) Special Sambhar.

The method is same as  the sambhar.  The Bitter Gourd has to be cut into small round pieces.  (  If there are seeds they are to be removed and thrown away and pieces will look like small rings). Boil these in a Vessel adding little salt and Turmeric Powder. (Haldi). Once this is cooked Remove from stove and throw the water away and use the cooked Bitter Gourd. (this will remove the bitterness of the Vegetable.)
Fry with very little oil,  separately a handful of Kala Channa (small kottukadalai) (small black chickpeas) in a 'Kadai' for a few minutes.  switch off the stove and add water to the fried channa.  This should be soaked for an hour or so ,  for better results.  Cook the fried channa in the pressure cooker.
While the tamarind, salt and sambhar powder starts boiling add the cooked bitter gourd pieces and cooked channa.  once the raw smell is gone, add the ground masala and then add cooked Tuar Dal.  Garnish like the usual Sambhar.

Ash Gourd (Pooshanikkai) special sambhar.
Cut Ash gourd into small pieces.  1/4 inch cubes  (1 cup full of ash gourd pieces will be fine for the measurement I have given in the Sambhar recipe)  make the sambhar masala paste.  cook the dal and keep aside.  Fry 1 or 2 table spoon of peanuts (for about 5 minutes or so)  in  very little oil and cook them separately. ( pressure cook it )
Take a pressure cooker Add the Tamarind water, salt, and sambhar powder directly intot he Cooker.   add the Ash Gourd pieces and pressure cook it . ( just one whistle will do)  Once it cools down, open it add the cooked peanuts and the masala.  ( fried peanutsalso  can be added  with ash gourd  in the pressure cooker,  it will get cooked along with the vegetable).  When this mixture starts to boil add the cooked dal  and let  everything come to boil.  Add a small piece of jaggery (gud) and switch off the stove.
Garnish.
This can be eaten with rice and it can be used as a side dish for Chapathis or Rotis also.

CHOCOLATE

Here is a simple recipe for home made chocolate which is a great favourite with my kids.

Ingredients.

1. Milk Powder 2 cups
2. Sugar 1 and 3/4th cups
3. Butter 1 cup should be soft should be kept outside the fridge for at least few hours.
4. Unsweetened cocoa powder 4 to 5 table spoons
5. Water 3/4Th cups

Method
Mix the soft (kola kola) butter, cocoa powder and milk powder well softly and keep it in a vessel.
Keep a metal tray or plate ready greased with butter.
Take a thick bottomed pan ( a pressure cooker can be used as it has thick bottom). add sugar and water and make it into a syrup. You have to boil it till you get the right consistency. The method to test this consistency is to put the syrup a drop or two in a small cup of water. you should be able to make a small ball out of the syrup with your fingers. (If not yet the right consistency the syrup will just dissolve in the water).
Now switch off the stove and put the milk powder, butter, cocoa powder mixture into the sugar syrup and stir thoroughly for about 5 to 7 minutes.
Pour this into the already greased tray . After fifteen minutes cut them into pieces with a buttered knife. This chocolate can be decorated with grated and slightly roasted almonds or cashew nuts or raisins. This should be added immediately after pouring into the tray.
Take out the pieces after it cools and eat it.

Custard with Fruits

This is a Dessert which can be made very easily and Served
Ingredients.

1. Milk Half Litre + quarter glass
   
2. Sugar 1/2 cup (or little more if you want it to be sweeter)
3. Custard Powder 2 and 1/2 table Spoon.
4. Fruits of your Choice

Method
Cut fruits like Apple (peel the skin), Banana, Mango, Pappya, Pineapple, Grapes . Add 1 t spoon of sugar and Mix well in a bowl. for the Above quantity of Custard, One Apple, one or two banana, a few pieces of Pineapple and few grapes and a bit of Pappaya and mango (if available) will be enough.
Take a thick Vessel for boiling the milk. Take 1/4 glass of milk boil it and cool it and keep aside first and then boil the remaining milk. Once the milk starts boiling put the sugar and keep stirring. Once the sugar dissolves, mix the custard powder in the cooled milk well and add it to the boiling milk and sugar mixture. Stir well. This will thicken the milk . Stir for 2 to 3 minutes and switch off the Stove. Custard is Ready.
Cool the Custard and keep it in the Fridge. Keep the cut fruits also in the fridge.
While serving put the Cut fruits in the serving Bowl and put the Custard on the top and can decorate it with a (preserved) cherry and Serve.

Vegetable Fried Rice

Ingredients

1. Pulav or Basamathi Rice 1 cup
2. Beans one small bunch
   
3. Carrot 1/4th of a Whole Carrot
   
4. Peas few (can use the frozen peas)
   
5. Capsicum 1/4th of a whole Capsicum
   
6. Potato 1/4th of a Medium size Potato.
   
7. Onion 1 small
8. Pineapple few pieces. (according to taste)
   
9. Green chilli one
10. Ginger one small bit
11. cloves 3 or 4
12. cardmom 3 or 4
13. Cinnamon stick one small piece
14. Badi Elachi 1 (if available)
15. Jeera 1/2 t spoon
16. Black pepper 4 or 5
17. Raisins hand ful
18. Cashew nuts a few
19. Ghee Few T spoons
20. Salt to taste
21. 1/2 t spoon of red chili powder
    

Method
Clean the Rice in water and drain the water and keep the rice wet in the vessel for one or two hours. (can wash and use the Rice directly if no time)
Cut all the vegetables and pineapple into small pieces . Keep the Onion and Capsicum separately. Break the Cashew nuts into small pieces.
Take a Kadai or Frying pan and put some Ghee and put the Cut onions into it. Fry it for some time till it becomes light brown. Drain the rice and put it into the Kadai and Fry it with the onions for 2 to 3 minutes. Add little kesari colour and also 1/4 t spoon of salt.
Keep aside.
Put some more ghee in the kadai and put the broken cashews. Once light brown add the Raisins turn few times and keep it aside.
Put little more ghee in the kadai and put the cut pineapples and fry for 2 to 3 minutes and keep aside.
Put one table spoon of Ghee in the kadai and put the Jeera, add the black pepper, cardmom, badi elachi, cinnamon, and cloves and stir for some time. Now add cut Capsicum and turn it few times and add the other cut vegetables. Add salt to taste and also the chili powder. Fry it for some time and switch off the stove.
Now take the Electric Rice Cooker Vessel ( can do it in the Pressure cooker or in the Micro wave oven also) Add layer by layer, the Rice and Onions, the Fried Vegetables, the Fried Pineapple and also Fried nuts. Add 1 and 1/2 Glass of water. And cook till done.
Mix well and Serve Hot.
This Fried Rice can be done if one or two vegetables or not available also and cooking oil can also be used instead of Ghee.
The side dish for this is a Pineapple Raitha which is easy to make.
Pineapple Raitha.
Method
While Cutting the Pineapple cut some more and keep aside.
In the hot Kadai add some cooking oil (Don't use Ghee for this as the Raitha has to be kept in Fridge and Ghee will solidify later.) and put some jeera and once it flutters, add cut Pineapple pieces. Fry for some time. add salt and little sugar (if you like the taste) and keep aside.
Add Curd or Yogurt to this and mix well and Raitha is ready.

Rasam

This is a South Indian Soup which is normally eaten mixed with Rice. In our households normally we have three course of meals for Lunch. First course is a thick Gravy with vegetables called 'Sambhar' mixed with rice and eaten , Second is the Rasam which is more watery than the Sambhar and mixed with rice and eaten. There is always some vegetable curry as side dish. and the third is Curds or Yogurt mixed with rice and eaten along with some pickles.

Ingredients for Rasam.

Tamarind if paste 1 table spoon or 1 lemon size tamarind soak in water and take out the juice.
Sambhar powder 1 t spoon
Salt to taste
Tuar daal 1/4 cup
Tomatoes 2 or 3
for garnishing one t spoon of ghee, mustard seeds, cumin or jeera seeds and one red chilli (optional)
Asafotida powder little
finely cut coriander leaves
a little coriander powder and cumin powder will enhance the taste.(optional)
Method.
Cook the tuar daal after soaking it in water for some time. It is better to pressure cook it so that it is cooked well. keep aside.
Mix the tamarind paste in water or take the tamarind juice , add salt and sambhar powder. Cut the tomatoes into small pieces add and let it boil. set aside few pieces of tomatoes.
Add the asafotida powder.
Mix the cooked tuar dal in a cup of water.
Once the tamarind raw smell is gone, add the few tomato pieces which were set aside and add 1/2 t spoon of coriander powder and 1/2 t spoon of jeera powder, add the dal diluted in water little by little as the mixture boils. add the dal completely and when it just starts to boil add the cut coriander leaves.
and switch off the stove.

Garnishing.
put a t spoon of ghee in a garnishing spoon (or a kadai or a sauce pan) and add mustard seeds and one red chilli. once it splutters add cumin seeds and also asafotida powder (Very little) Pour this over the Rasam and Serve hot. This Rasam can be taken as Soup also.