Kuzhi Paniyaram.

I feel like having some kuzhi paniyaram right now. Just the thought of it makes me want it. :). One of my top favorites and not S's [for a change ;)]. This paniyaram is a traditional chettinadu tiffin item usually had with milagai chutney.

Kuzhi Paniyaram, though simple and easy to make , is time consuming if you are cooking for many people [ read >2]. My mom when she makes this, moves the stove to the floor from the kitchen slab, sits down and makes them patiently for me, my sis and dad.And each of us would gobble up more than 20-30 paniyarams. :)

Kuzhi Paniyaram

Ingredients

Dosai batter - 4 cups
Fenugreek powder - 1/2 Tbspn
Oil - as required
You also need a kuzhi paniyaram pan like the one in the picture to make this.

Method

Mix dosa batter and fenugreek powder well. Heat the paniyram pan. Add a 2-3 drops of oil in each of the holes. When the oil is warm, take a ladle full of batter and drop into each hole until its 3/4 full. Do not fill the paniyaram up-to the brim, you will find it difficult to turn the paniyarams over later.The flame needs to be medium-low to make sure the paniyarams are cooked inside as well.After a couple of minutes once the bottom of paniyaram browns, using a  wooden skewer turn the paniyaram over to cook the other side. Once both sides are done transfer to a plate. Serve warm with tasty milagai chutney.

Notes

You many also heat a tbsp of oil in a pan, add in some mustard, jeera, chopped onions , curry leaves, green chili and saute them for  a few minutes . Pour this tempering into the dosa batter with methi/fenugreek powder and mix well to get a more flavorful batter for the paniyarams.


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Vegetable Pulao

Vegetable pulao is a quick and simple stir fry of veggies which is then pressure cooked along with rice. As simple as that. If you like very simple flavors without too much drama in them , this is for you. I am not a big fan of vegetable pulao, but S likes this very much. Also a quick lunch box preparation menu.

Vegetable Pulao

Ingredients

 Serves - 2
 Spice Level - Mild
 
Fresh/Frozen peas - 1/2 cup
Carrot - 2 chopped well
Potato - 1 large, chopped into small pieces
Cauliflower - 5 large florets, chopped into small pieces
Green chilli - 4, slit lengthwise
Ginger-garlic [GG] paste 1 Tbsp
Onion - 1 Large , chopped finely
Bay leaf - 1
cloves - 2
Cinnamon - 1 inch stick - 1
Oil - 2 Tbsp
Salt - as per taste
Basmati rice - 1.5 cups soaked in water for 10 minutes and drained.
Water - 2.25 cups


Method

Heat a kadai with oil. Add bay-leaf, cloves , cinnamon. Let it roast. Add onions, GG paste,and green chilli. Saute till the onions are done.Add the veggies now and saute well. After 2-3 minutes,add salt and stir. Continues sauteing until the veggies are half done. Now add in the rice and stir for a minute or two.Switch off flame.

Empty the rice and veggies into the pressure cooker. Add 2.25 cups of water. Add enough salt into the cooker vessel and mix well. You should be able to taste the salt a  tiny bit more than the normal salt taste needed. That is the right amount.

Pressure cook for 12-15 minutes. Serve with a nice roasted eggplant/potato curry and raitha. :)


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Onion Chutney

I was to leave for Switzerland that week and was busy emptying up my vegetables stored in the fridge :). On the night we were to leave I was left only with onions and some coconut. I was googling for onion chutney and saw this recipe and made it immediately. This is a spicy Andhra chutney that went super well with Idlis. :)

Onion Chutney

Ingredients

Recipe Reference - Adapted from Cooking with Pedatha

Spice Level - Quite Spicy
Serves - 4

Onions - 3 Large , roughly chopped
Dry Red chilli - 6
Ginger - 1 inch piece
Thick Tamarind juice - 2 Tbsp
Grated Coconut - 2 Tbsp
Jeera - 1 Tbsp
Urad dal - 1 Tbsp
Fenugreek - 1 Tspn
Mustard - 1 Tbsp
Hing - a pinch
Salt - as per taste
Oil - 2 Tbsp

To temper

Oil - 1 Tbspn
Curry Leaves - 1 Sprig
Mustard - 1 Tspn

Method

Heat oil in a pan. Add hing, mustard seeds,jeera,urad dal and fenugreek and let it roast. Add the dry red chillies and saute until it turns a dark shade. Now throw in the onions and ginger and saute till they are done well. Add in the grated coconut , saute for a minute and switch off flame.

Cool and blend with the tamarind juice and little bit of water. Transfer to the serving bowl.Add salt and mix well.

Heat oil in a tadka ladle, add mustard, let it splutter and add curry leaves. Switch off flame. Pour this tempering over the chutney. Mix well.Serve with idlis/dosai :)


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