Wednesday, July 29, 2009

HorseGram curry - Muthira Kootan / Muthira Eriserri

Horse Gram, is one of the healthier legumes normally recommended as part of a iron rich diet. Today's gravy can be made in three ways - without coconut in the sauce base, using roasted coconut as the sauce base or without roasting the coconut. Each method has it own deliciously distinctive taste.
Below I will list all the ingredients specifying modifications to the recipe on the way.

(Muthira Kootan -Without Coconut)

Muthira / horsegram - 1 cup
Pearl Onion - 4 sliced
Green Chilli - 2 Sliced
ginger - 1 " piece
Red chilli - 1/2 tsp
turmeric powder - 2 pinchCurry leaves - a few
Grated Coconut - 1/2 cup
Jeerakam / Cumin Seeds -1 /2 tsp
Peal onion - 1 chopped
salt to taste
coconut oil - 1/2 tsp

In a pressure cooker dry roast muthira for 6 to 8 minutes on medium heat. Add about 2 cups of water or enough water to cover the dal and pressure cook it upto 4 whistles.Turn off the heat and let the steam release. Once you can safely open the pressure cooker, turn on the heat add salt, green chilli, turmeric powder,red chili powder, once the water starts reaches a rolling boil and you can no longer smell raw chili powder,take down the heat to a very low.At this point you can decide how you would like the gravy to be. If you want to exclude the coconut then don't add the coconut and the cumin seeds and let the gravy boil for another 5 minutes until the water reduces to a thicker consistency. If you decide you want to add coconut then you can either

1. Blend grated coconut, cumin seeds and 1 chopped pearl onion into a thick paste with very little and pour over the gravy. Take off heat as soon as the gravy starts to boil again.
2. Dry roast the coconut, chopped pearl onion and cumin seeds, until coconut is a golden to dark brown (make sure not to burn the coconut!)and then grind in the blender with minimum water. Add the mixture to the gravy. Remove from heat as soon as the gravy begins to boil again.

Once the gravy has turned to a boil the second time according to the method your chose from above, take it off the heat and move the gravy to a serving dish. Then, in a saute pan heat the coconut oil. Once the Oil is hot add the sliced onions and let it tenderize in the heat. Then add the curry leaves. Remove from heat and pour this mixture over your gravy.

(Muthira Eriserri - With unroasted coconut)

Thursday, July 16, 2009

Jeera Rice

This is a very simple jeera rice without too many ingredients. Jeera rice is one of the most simplest and versatile flavored rice that goes with almost any kind of gravy.

Basmati rice- 1 Cup
Jeera /cumin seeds - 2 tsp
Bay leaf - 1
Cloves - 3 to 4
Ghee / Clarified Butter - 1 tbsp
Salt To Taste

Soak the rice for 1/2 hr. When the 1/2 hr is almost over, heat the ghee in a heavy saucepan, and add the cumin seeds, bay leaf, cloves,and fry for a few seconds.Drain the rice and add the rice to the oil and fry it for a few minutes.Add 2 cups of water to the pan, salt and stir, the water should have the salty taste... make sure it is not too salty. Cover with a lid and cook on medium flame. Cook for 10 minutes until you see most of the water absorbed and there are bubbly holes forming on top of the rice. Reduce the flame to low and cook for 5 minutes and turn off the heat. Leave the rice to cook for some time with the lid on. Use a fork to separate and make  the rice fluffy.

Serve jeera rice hot with any spicy curry or raita.

Additional ingredients you can add are cashews, fried Onions, Pepper etc.

Saturday, July 11, 2009

Potato Stuffed Sandwich

This is one easy dish no kid or adult is ever going to refuse...

Potato - 2 medium or 4 small
Onion - 1 cup chopped small
Ginger - 1" piece
Green Chili - 2 sliced
Turmeric Powder - 1 tsp
Jeera /Cumin seeds - 1 tsp
Coriander leaves - a small bunch
Oil - 2 tbsp
Salt to taste
Bread - 4 to 6 Slices

In a saute pan heat oil and add the jeera, onion, ginger, green chili and fry till the onions sweat and become pink in color. Add salt, turmeric powder, potatoes and cover and cook till the potatoes are done on low heat.You can also microwave the potatoes with salt to speed up the process. Make sure that the potatoes are cooked just right that they are still soft yet firm enough that they don't crumble on touch but can be mashed on pressing down with a spoon. Lightly mash some of the potatoes. Remove the chili slices before continuing.
Take two slices of bread and spread about 3 tsp of the mixture on one of the slices. Place the other slice on top of the mixture. I used a sandwich maker at this point. I used a drop of oil on either side of the sandwich when placing it on the sandwich maker. Just need to wipe the sandwich holder for that. You can also use a regular tava with a drop of oil on either side of the sandwich, turn the sandwich from one side to another until it is golden brown. Remove from heat once the other side is golden brown too.

The sandwich is now ready to be served.

This Sandwich goes to Deepa of "Simple Home cooking" blog's event Cooking for kids-Potato and this event was started by Sharmi of Neivedyam.