VEGETABLE BROTH | VEGETABLE STOCK RECIPE

HOME MADE VEGETABLE STOCK

    Vegetable stock | broth which i wanted to try at home for a long time. When i wanted to make a Mexican Rice at home influenced by the one which we had restaurant here , the google search for most of the Vegetarian  Mexican rice includes Vegetarian broth | Stock. So i wanted to try this at home. I made this with the regular veggies which we use at home.
Before making this ensure that the vegetables should be fresh. Because i have seen in many cook books they use the left over veggies which will not give a nice flavor to the stock. When i made vegetable stock yesterday my house was filled with fantastic aroma and here comes the recipe of how to make vegetable stock at home.

INGREDIENTS:(YIELDS 5 CUPS OF BROTH)

ONION	2 NO
GARLIC	1 BULD WHOLE
CABBAGE	A SMALL PIECE
CARROT	2 NO
CORIANDER | PARSLEY	A SMALL BUNCH
WHOLE PEPPER	12- 15 NO
WATER	10 CUPS
GINGER	A SMALL PIECE
OIL	2 TSP
SALT	AS NEEDED

METHOD:

• Wash the veggies and chop them roughly.
• Peel the skin of the garlic and ginger and just crush them once with the mortar and pestle.

• In a heavy bottomed wide vessel, add oil and throw in the garlic and onions.
• Saute them in medium flame for 2 minutes.

• Now add all the veggies and mix well.

• Now add the water and add the whole black pepper and ginger to this.

• Now add the coriander leaves | parsley to this and add salt.
• Let this come to a boil.
• Cover this and keep the flame low.

• After 45 minutes to 1 hour switch off the flame and when it slightly cooks down and you can handle the stock pot, strain the mixture and keep the water aside.
• Discard the veggies as all the goodness of the veggies are trasferred to the water.

• If you are using them immediately continue else you can completely cool this and  freeze the stock and use when needed.

• For  3 – 4 days you can store it in a clean box and keep it in the refrigerator.

Notes:

• Normally celery, spring onions, leak are added to the stock. though i get these easily here i wanted to try out with the veggies which we use on daily basis.
• A bay leaf can be added to the stock while boiling to enhance the flavor.
• Do not boil the vegetables for more than an hour else the stock will not be flavorful.
• Freeze it once it is completely cool.
• While freezing the cubes, pour the stock in ice cube tray and once it is set, take out and put them in zip lock cover and freeze them.
• Take out the required portion when you want. Do not re freeze once defrosted.

UPMA KOZHUKATTAI RECIPE | PIDI KOZHUKATTAI

STEAMED RICE DUMPLINGS- Using idli rava.

      Upma kozhukattai is a easy and healthy dish which is usually made for evening tiffin or dinner at out place. Though my kids doesn’t prefer this very much now a days they started liking this and so i am making this once a week. Usually we make as the same procedure of Arisi Upma but addition of toor dal is optional in upma kozhukattai. But sometimes my mom add moong dal also which i like in upma kozhakattai.
Also check out

• Millet upma adai
• Ragi adai 

Recently i have started trying this with Idli rava which we can easily find in Indian grocery stores. If not you can wash raw rice and  drain the water and spread in a cloth for 15 minutes to 1/2 an hour inside the home and pulse it in a mixer to get the coarse rava.
INGREDIENTS:(YIELDS APPROX 25 NO.)

IDLI RAVA	2 CUPS
WATER	5 CUPS
YELLOW MOONG DAL	2-3 TBLSP
CUMIN SEEDS	1 TSP
BLACK PEPPER	3/4 TSP
COCONUT GRATED	2-3 TBLSP(OPTIONAL)
RED CHILLI	2 NO
OIL	3 TSP
MUSTARD SEEDS	1/2 TSP
PEANUTS	2 TBLSP(OPTIONAL)
CURRY LEAVES	FEW
ASAFOETIDA	2 PINCHES
SALT	AS NEEDED

METHOD:

• In a mixer pulse the moong dal , cumin seeds and black pepper.(i normaly crush the pepper in a pepper crusher as my kids will prefer this way)
• Mix with idli rava and keep it aside.

• In a pan add oil and temper with mustard seeds, asafoetida , peanuts(if adding) and red chillies.

• Add 5 cups of water to this and add salt to this.
• The ratio of rava and moong dal mixture and water is  1:2.5

• When the water comes to a rolling boil, simmer the flame and add the idli rava + moongdal mixture.
• Add coconut(if using) at this stage.
• Mix well without any lumps.
• Let the flame be in medium.
• Stir well.

• When the water gets absorbed completely switch off the flame.
• When the mixture becomes warm and can handle the heat with your palms start making round shaped balls or oblong shapes.
• Steam in a greased idli maker for 8- 10 minutes.

• Serve hot with any chutney .

Note:

• Do not leave the cooked idli rava mixture open for a long time else it will become dry and end up in hard and dry kozhukattais.
• Make it when it is warm.
• Grease you hands with a few drops of coconut oil while making balls.
• Do not steam this more than 12 minutes else the kozhukattais will become hard and break while taking out.

PUDINA PARATHA RECIPE

MINT FLAVORED INDIAN FLAT BREAD

  Pudina paratha is one my favorite Indian flat bread and i used to order this whenever we go to restaurants. I wanted to try pudina paratha at home for a long time, but somehow it doesn’t happen and finally i made this last weekend it turned out very nice. I wanted to try this as  laccha paratha which is normally made in restaurants, but my laziness didn’t allow me and finally i rolled it into parathas.
Also check out

1. Spinach laccha paratha
2. Mexican paratha

INGREDIENTS:(YIELDS-8 Medium sized parathas)

WHOLE WHEAT FLOUR(ATTA)	2 CUPS
SALT	AS NEEDED
MINT LEAVES(Tightly packed)	2 CUPS
CHAAT MASALA	1/4 TSP
OIL	2-3 TSP

METHOD:

• Wash the mint leaves and pat dry them.

• In a wide bowl mix the atta and salt.
• Take half portion of the mint leaves and finely chop them.
• Add this to the flour and knead it into a pliable dough adding required amount of water to this.
• Add a tsp of oil and mix well. Cover it and keep it aside for 15 minutes.

• In a griddle |tawa, add the remaining mint leaves and roast them nicely.
• Alternatively you can microwave this too for a few seconds.
• When they become crisp take them out and just give a pulse in a mixer.

• Keep this in a small bowl and mix it nicely with chaat masala.
• Divide the dough into equal parts.

• Roll it into little thick parathas and place it in a hot tawa.

• Sprinkle the mint and chaat masala powder.

• When cooked on one side flip on the other side and add little oil or brush with little oil.

• Sprinkle a dash of mint powder on the other side too and take out from the flame.

• Repeat the same process for the rest of the dough.
• Serve with any SIDE DISH of your choice. We had with boondi raitha.

TOMATO VATHAKUZHAMBHU RECIPE | THAKKALI VATHAKUZHAMBHU

WITHOUT TAMARIND – NO ONION NO GARLIC RECIPE

Vathakuzhambhu is a my all time favorite recipe and already i have posted my version of vathakuzhambhu with video too. This thakkali kuzhambhu is a unique recipe which is made without tamarind and almost tastes like a chunky tomato thokku. This weekend i made this vathakuzhambhu after a very long time and we all enjoyed with hot rice and poricha kootu.
Also check out my

• Arai puli kuzhambu
• Vendakkai puli mandi

INGREDIENTS:

TOMATO	4-5 NO
SAMBAR POWDER	3 –4 TSP
SALT	AS NEEDED
ASAFOETIDA	1/4 TSP
JAGGERY	1/ TSP
SESAME OIL	2 TBLSP
TOOR DAL	2 TSP
MUSTARD SEEDS	1/4 TSP
FENUGREEK SEEDS(VENDAYAM)	1/4 TSP
DRY RED CHILIES	2 NO
TURMERIC POWDER	1/4 TSP
WATER	2 CUPS
CURRY LEAVES	FEW

METHOD:

• Chop the tomatoes into fine pieces.

• In a pan add  sesame oil and add the mustard seeds, toor dal vendayam(fenugreek seeds) and when the mustard crackles add the red chillies.

• Now add the sambar powder and saute for few seconds.

• Now add the chopped tomatoes and saute well for 3minutes in a medium flame.

• Now add 2 cups of water and add salt, turmeric powder and jaggery.
• Let this mixture boil for 12 to 15 minutes till the raw smell of the sambar powder goes and the kuzhambhu reaches the right consistency.

• Before transferring this to a serving bowl add a tsp of sesame oil and add curry leaves.

• If handled with a dry and clean spoon this can be kept in the refrigerator and consumed for 2 days.

Puli milagai recipe, Side dish for dosa

Puli Milagai a spicy gravy, Green chilies cooked in tamarind gravy a quite popular Tamil brahmin recipe, side dish for dosai.  Generally it is made in our homes for un fermented dosa. We call it as “puliya dosai”. And also it is a best combo for curd rice too. 

I have never tried pulimilagai at home, when my mom was here last week, she loved the chilies which we get here and wanted to make it. So i just took my camera and just clicked the pictures without taking any effort!!. So here goes the recipe of puli milagai made by my mom.

Puli milagai recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 20 Minutes
• Serves: 4-5
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Puli Milagai a spicy gravy, Green chilies cooked in tamarind gravy a quite popular Tamil brahmin recipe, side dish for dosai

     Green chili  25-30
     Tamarind extract  2 cups (from a small lemon sized tamarind)
     Turmeric powder  1/4 tsp
     Jaggery  2 tblsp
    Asafoetida  a pinch
    Sesame oil  2 tblsp
    Salt  as needed
    

Method with step by step pictures :

• Wash and pat dry the chilies and chop them into fine pieces.

• Take extract from a small lemon size of tamarind . I used the 2 tsp of read ymade tamarind paste .

• In a pan add oil and throw in the mustard seeds. When it splutters add the chopped green chilies and saute till it becomes light brown in color.
• Be careful at this stage. Keep your Kitchen windows open and use the electric chimney in the kitchen. Stay slightly away from the gas stove as the chili may splutter. Keep the flame in medium.

• When it is is done, slowly add the tamarind extract and add salt, jaggery ,asafoetida and turmeric powder. The addition of jaggery is to balance the spice.

• Let this mixture boil in a medium flame for 12 to 15 minutes.
• My mom always makes it in a thin consistency, but if you want it little thick just boil it for few more minutes.
• Serve with idli | dosa | curd rice.

Note:

• Add little extra  jaggery  if the chilies are very hot.
• This can be stored in the refrigerator, in a clean ,dry container for a week..

TANDOORI ALOO RECIPE

   Potatoes are always find place in all parties and this tandoori aloo recipe is a wonderful starter for a party and can be had as an accompaniment to rice| puloas too. I saw this recipe of tandoori aloo in Laskhmi's place and i bookmarked this and waiting to try this. Last week i got cute baby potatoes from the market and tried this yesterday morning . Tandoori aloo turned out so crisp and yum.
I tried this recipe both in oven and stove top and i was pretty happy with both the results.. Couldn’t take step wise pictures as i was in a hurry and it was a weekday morning. But will update soon with stepwise pictures.
Lakshmi made the tandoori masala by herself and  me being a lazy person didn’t do this and used store bought tandoori masala.
This recipe can be made with normal big potatoes too .

INGREDIENTS:

BABY POTATOES	25 NO
GINGER GARLIC PASTE	1/2 TSP
YOGURT	2 TBLSP
TANDOORI MASALA POWDER	1 TSP
RED CHILLI POWDER	1/2 TSP
SALT	1/4 TSP
OIL	1 TSP
CORINADER LEAVES	FEW

METHOD:

• Par boil the potatoes and when done peel off the skin.
• In a bowl mix the yogurt , tandoori masala powder,ginger garlic paste, redchilli powder and salt.
• Pour this over the parboiled potatoes and marinate for 8-10 hours, preferably overnight.
• This is very important so that the masala will get into potatoes.
• Grease your baking tray or line in the tray with aluminum foil.
• Bake for 5 to 7 minutes in a preheated oven at 180 degrees C.
• Turn the potatoes and bake for another 5 minutes.

ATERNATIVELY you can make this on stove top too .

• In a non stick pan add a tsp of oil and throw in the marinated potatoes.
• Cook for 5 minutes in medium flame and carefully turn over this without mashing the potatoes.
• Cook till you find golden spots on all sides.
• Garnish with chopped coriander leaves if you want.
• Enjoy as a starter with Dip of your choice.