KATHIRIKAI GOTHSU |BRINJAL GOTHSU RECIPE| SUTTA KATHRIKKAI GOTHSU

Gothsu is a South Indian recipe, used as a side dish for Idli | dosa | upma| pongal. I have already posted a Onion Gothsu long back which my mom makes very often. But this recipe for kathrikkai gothsu | brinjal gothsu i learnt from my relative who visited our house last month. Though i prepared it long back somehow, didn’t post it.  Finally today i am sharing the recipe of Kathrikkai gothsu which she told , they also call it as Chidambaram Gothsu.

INGREDIENTS: SERVES 4

BRINJAL | EGGPLANT|KATHRIKKAI	1 (BIG VARIETY)
SHALLOTS |SMALL ONION	15
SESAME OIL	1 TBLSP
TAMARIND EXTRACT	1/2 CUP
SAMBAR POWDER	1/4 TSP
CHANNA  DAL	1 TBLSP
DHANIYA	1 TBLSP
RED CHILLI	4-5
MUSTARD SEEDS	1/2 TSP
ASAFOETIDA	A PINCH
CORIANDER LEAVES	FEW
SALT	AS NEEDED

METHOD:

• Roast the brinjal on open flame by applying oil on it. Pierce the brinjal with forkso that it will get cooked inside too.
• Roast it in a low flame. When done, immerse the brinjal in water.After 5 minutes, take it out and peel the skin of the brinjal.

• After peeling the skin, take a bowl of water and rinse the brinjal again to avoid too much of smoke smell coming out from it.
• Mash the brinjal here and there to ensure that there is not insects in it.
• If you want you can pulse in a mixer else you can mash it with hands. I put mine in  a mixer to get a smooth texture.

• In a pan add little oil and add the channadal, dhaniya,and red chilli. Roast it till golden brown and when cool make it into a fine powder.
• Peel the skin of the onions and add oil in the pan and throw in the mustard seeds.
• Add the shallots and roast till they turn golden brown.

• Add the tamarind extract (taken from a goose berry sized tamarind) and add the sambar powder, salt, turmeric powder and asafoetida.

•   Let this boil in a low flame for 5 to 7 minutes. Add the ground powder to this and allow this to boil for 5 minutes. You can add little water if the gravy is too thick.
• Add in the mashed brinjals and mix well. Add water to get the gothsu consistency.

• Let this boil for 3-4  minutes. Add a tsp of sesame oil in the last and garnish with coriander leaves.

• Serve hot with idli | dosa.
• We had with Arisi Upma.        

Technorati Tags: Kathrikkai gothsu,side dish for idli | dosa | upma | pongal,how to make kathrikkai gothsu,recipe for brinjal gothsu,brinjal recipes

KOZHUKATTAI WITH KADALAI PARUPPU POORANAM | MODAKAM RECIPE

Kozhukattai | modakam we generally make with Thengai pooranam which i have posted earlier here and also we make for Ganesha chaturthi|Vinayagar Chaturthi . I have never tried kozhukattai with channa dal | kadalai paruppu poornam. My mom is here for a week and few days back i learnt the kadalai parrupu poli recipe from her (recipe coming soon) . Recipe for poli I wanted to make kozhukattai with the same stuffing. so today being the first friday of the Tamil month Aadi i thought i will make Kozhukattai with kadalai paruppu poornam and made it and did neivedhyam too. And above all, Mom told that i have made perfect Modakams. Here is the recipe for kozhukattai with kadalai paruppu poornam. TO MAKE 23 MODAKAMS:

INGREDIENTS: FOR POORANAM

CHANNA DAL	1/2 CUP
COCONUT(SCRAPPED)	1/2 CUP
JAGGERY	3/4 CUP
CARDAMOM POWDER	A PINCH
GHEE	1/4 TSP

INGREDIENTS: FOR OUTER DOUGH

RICE FLOUR | IDIYAPPAM FLOUR	1 CUP
WATER	1 AND 1/4 CUP
SESAME OIL	1 TSP
SALT	A PINCH (OPTIONAL)

Check out a video on how to shape modakam

METHOD TO MAKE POORNAM:

• Dry roast the channa dal for 5 minutes. Take care not to get it burnt.
• Soak it in water for 1/2 an hour.

• Pressure cook till 2-3 whistles. Completely drain the water.
• Let this cool. Once cool, grind this in mixer along with coconut and cardamom powder.

• Grind this smoothly. Add jaggery in the last and pulse once or twice.

• Poornam is done. If you feel the mixture is bit watery, don’t worry. Add ghee in a pan and saute for 5 minutes in a low flame. The poornam will come to the right consistency.
• When it is cool, divide it into equal parts.

METHOD FOR MAKING OUTER DOUGH

• In a wide bowl take the flour. Bring the water to rolling boil. add sesame oil and salt in the water. If using idiyappam flour do not add salt.
• Once the water starts boiling, switch off the flame and  add the water to the flour. Mix it well with a spoon.

• Cover it for 2 minutes. when it is warm, grease your hands with sesame oil and knead into a pliable dough. Divide the dough into equal parts. Cover it else it will get dry.

• Take out one portion of the dough .
• With you fingers make a small cup out of it and place the poornam in that.

• Cover it and make into a modakam shape.

• Do it for rest of the dough and poornam.
• Grease the idli maker and steam these modakams for 10 minutes.

• When done,allow this to cool for 2 minutes and take it out.
• Modakam with kadalai paruppu poornam is ready for neivedhyam.

        Note:

1. The outer dough for perfectly for 23 modakams. The poornam was left for 6 modakams. We had it as it is.
2. always cover the dough with moist cloth, else the kozhukattis will get cracked after steaming.    

     

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RAJMA MASALA RECIPE , RED KIDNEY BEANS MASALA

   Rajma masala is an authentic Punjabi dish which i have tasted many times in restaurants. Though i make Dal makhani at home , rajma masala is a rare one that i make at home. Recently during our trip to Vietnam, we were served jeera rice and rajma masala in the flight and my son Varun enjoyed it a lot. He asked me to make rajma masala at home one day. I totally forgot that and last week one day he pleaded me to make rajma masala for dinner after coming from school. But i didn’t soak rajma previous night. Finally i bought  the canned red kidney beans and rajma masala for him.
Also check out my

• Rajma cheese paratha
• Rajma pulao

INGREDIENTS: (SERVES 3-4)

RAJMA | RED KIDNEY BEANS (COOKED)*	1 AND 1/2 CUP
ONION	2
BAY LEAF	1
TOMATO	2
GARAM MASALA	1/4 TSP
CORIANDER POWDER	1/2TSP
JEERA POWDER	1/4 TSP
RED CHILLI POWDER	1/2 TSP
OIL	1 TBLSP
SALT	TO TASTE
KASOORI METHI	1/4 TSP
MILK | CREAM	1/4 CUP

* I used 2 canned red kidney beans.

METHOD:

• If using the dry rajma, soak it for 10 to 12 hours and cook till 6-7 whistles in a pressure cooker or till it becomes soft. Add salt and bay leaf while cooking. Discard the bay leaf later. Reserve the cooked water.
• If using canned one, drain the excess water and wash it thoroughly.
• Chop the onions very finely. Alternatively you can make the onion into a fine paste too.

• In a pan add the oil and add the bay leaf ( since i used the canned rajma i have added bay leaf now) If using dry one, add bay leaf while cooking itself.
• Throw in the onions and saute for few minutes in a low flame till it turns pink.
• Add the garam masala powder at this stage and saute for few minutes. Adding garam masala at this stage will give a nice flavor to the curry.

• Puree the tomatoes and add it to the onion garam masala mix.
• Add the red chilli powder, coriander powder, jeera powder and coriander powder.

• Mix well and saute well till the raw smell goes off and the gravy oozes out oil.
• Add the red kidney beans to this.

• If you cooked the rajma add the reserved water which u used for cooking else add 1 to 1 and 1/2 cup of water.
• Add the kasoori methi. Check for salt.

• Allow this boil for few minutes and add the milk.  I used full cream milk for a creamy texture. You can use cream or evaporated milk too.
• Keep the flame low and cook it for 20 minutes . Stir in between.
• Creamy and finger licking Rajma masala is ready to serve.
• Serve with roti | jeera rice.

Note:

• Ginger garlic paste can be added after adding onions.
• Use the best variety of red kidney beans, else it will not get cooked.

Check out these recipes too:

• DAL MAKHANI
• CHANNA MASALA
• JEERA PULAO
• SOFT ROTIS

VEGETABLE SOUP RECIPE | SOUP RECIPES

Soups are always liked by everyone at home. Last week me and hubby had a bad throat pain and i thought i will make a soup as it will be soothing for the throat. I have few left over veggies , so i wanted to make a mixed vegetable soup. Long back i remember trying out a Vegetable soup recipe from  Tarla dalal’s book, by adding little Oats to the soup. The vegetable soup turned out quite well and even kids too loved it. It was quite filling too as it is loaded with veggies. Try out this easy and healthy Vegetable Soup.

MIXED VEGETABLES*	1 CUP
GARLIC	4
SALT	TO TASTE
PEPPER	TO TASTE
WATER |VEGETABLE STOCK	4 CUPS
OATS	2 TBLSP
OIL | BUTTER	1/4 TSP

* I used carrot, baby corn, sweet corn, green peas and broccoli.

METHOD:

• Peel the skin of the garlic and chop it finely.
• Chop the veggies finely.

• In a deep pan, add oil or butter and add the garlic. Saute for few minutes till it turns golden brown.
• Add the chopped veggies and saute for a minute.

• Add the water or vegetable stock . Add the oats too.
• Let this cook for 10 minutes till the vegetables become tender.

• Just reserve 2 tblsp of cooked veggies to add in the last. ( this step is optional only)
• Allow this to cool and blend it smoothly in a blender. Reserve the water and add it to the soup later. while blending blend only the veggies.

• Add the blend veggie mix and the reserved water and boil it for 5- 10 mins. Add salt and pepper to taste.

• Add the reserved veggie if you have .
• Serve hot. We had with home garlic bread .

Note:

1. Oats can be replaced with yellow moong dal.
2. Add any veggies of your choice.

Technorati Tags: vegetable soup,how to make veg soup,easy soup recipes,mixed veg soup