Monday, May 29, 2017

Madurai Special Karupatti Appam | Palm Jaggery Crepes | Karupatti Dosai | Traditional Recipe From Tamil Nadu



Karupatti Appam

Hi Supermoms,

Karupatti is a type of jaggery that is obtained from Palm trees. It is a healthy sugar full of nutrition. Rich in iron and calcium and so many other health benefits, it is wise to use Karupatti instead of refined sugar . It is harder in texture and darker in colour when compared to jaggery. But you can powder them , filter them and use in all your sweet dishes. Karupatti is good for digestion too.

Today's recipe is a traditional one that is quite popular in Madurai District of Tamil Nadu. It is called 'Karupatti Appam'. You can use the Appachatti to make this sweet appam. If you do not have the appachatti, make them as regular dosai and they taste equally yummy. Fresh homemade butter is a great accompaniment to this appam. 

Madurai Special Karupatti Appam:

Preparation time : 8-12 hours ( fermentation)
Cooking time : 20 minutes
Serves : 10
1 cup = 250 ml cup 

Ingredients :

4 cups boiled rice ( regular boiled rice , not idli rice)
1 cup urad dal/ split and husked black gram
1 cup karupatti/palm jaggery ( powdered)
1/2 cup fresh coconut ( grated)
2 cardamoms ( powdered)
oil ( to grease)
salt ( to taste)


Method :

1. Wash and soak rice and urad dal separately for 4 hours.
2. Grind them to a smooth batter and then mix them well along with salt .
3. Allow the batter to ferment for 6-8 hours or over night.
4. Add the powdered karupatti to 1/2 cup water and bring it to a boil. 
5. Filter and impurities and allow it to cool completely.

6. Add this mixture to the fermented batter.


7. Add the grated coconut and cardamom powder to the batter and mix well.
Chef tip : You can also grind the coconut .
8. Heat a greased appachatti and pour a ladleful of batter and holding the handle, spread the batter on the sides , just like regular appam.

video
9. Close and cook for 2-3 minutes. 
10. Remove the appam and repeat the same procedure for the remaining batter.

video
Alternatively, you can make Karupatti Dosai with the same batter . 

Delicious Karupatti Appam is ready to be served. 

Madurai Special Karupatti Appam

Happy Cooking !

With love,

Masterchefmom








Friday, May 26, 2017

Chettinad Potato Lasagne | Masterchefmom's Fusion Recipe Brought To You By Mother Dairy Cheese Slices

Chettinad Potato Lasagne

Hi Supermoms,

Chettinad in Tamil Nadu is known for it's tasty and spicy food . Lasagne is a famous Italian dish that screams cheese . I love experimenting and adding creativity with great taste to my dishes . It keeps me so much excited .

 Today , I proudly share my newest creation " Chettinad Potato Lasagne" , a flourless Lasagne with the taste literally exploding in your mouth . I have collaborated with Mother Dairy Cheese to bring this recipe to you . 

You can watch me take you step by step into the recipe in my second Mother Dairy Insta Cooking Class


Chettinad Potato Lasagne



Chettinad Potato Lasagne 

Preparation time : 15 minutes
Cooking time : 45 minutes
Serves : 4
1 cup = 250 ml cup
Special Equipment/Vessel : Baking pans /bowls of your choice , heavy bottom kadai or wok

Ingredients :

4 medium size Potatoes ( washed, thinly sliced into discs along with skin, soak in salted water till use )
8-10 cheese slices 
1 teaspoon butter ( to grease the baking tins/bowls)

For the Chettinad Masala:

4 tomatoes ( ripe)
20 shallots /sambar onions( peeled)
5 garlic pods 
1/2 cup coconut ( fresh, finely chopped)
1 tablespoon oil or 1 teaspoon ghee 
salt to taste 
Spice Powders : 
2 teaspoons Kashmiri chilli powder
1 teaspoon roasted dhania powder / coriander powder
1/2 teaspoon curry leaves powder
2 pipli/long pepper ( finely powdered )( you can also use peppercorns)
1 teaspoon fennel powder 
1/2 teaspoon garam masala powder



Method :

1. In the smallest jar of a mixer, add the shallots ,  garlic and grind them using just 1 tablespoon of water and set them aside.

2. Puree the tomatoes and set it aside.
3. Now grind the coconut using little water to a fine paste. 
4. Heat a kadai/wok with oil over low/medium flame.
5. When the oil is hot, add the ground shallot-garlic paste , spice powders, salt and mix well.



6. Cook the mixture for 5-7 minutes or till the time the extra water is absorbed.
7. Now add the tomato puree and allow it to cook for 5-7 minutes over medium flame.



8. Add the ground coconut mixture and cook till most of the moisture is absorbed and switch off.


Your Chettinad Masala is ready. Let us now assemble the Lasagne.

1. Preheat the oven at 180 degrees C for 10 minutes.
2. Grease the baking tray/pan with butter.

3. First line the base layer with potatoes.



4. Spoon one ladle of chettinad masala and spread it over the potatoes.

5. Place Mother Dairy cheese slices over the masala.



6. Repeat this process to make another two layers , finishing off with the Mother Dairy cheese layer.
7. Cover the pan loosely with foil.

8. Place the pan in the middle rack of the oven and bake at 180 degrees C for 15 minutes .
9. After 15 minutes, remove the foil and bake for another 2-3 minutes at 150 degrees C so that the cheese layer browns a little.


Your delicious and gorgeous looking Chettinad Potato Lasagne is ready. Slice them and enjoy!

Chettinad Potato Lasagne



Happy Cooking !

With love,

Masterchefmom






Cheese Podi Dosai Recipe | Cheesy Podi Dosai Recipe by Masterchefmom brought to you by Mother Dairy Cheese Spread

Cheese Podi Dosai Recipe| Cheese dosai


Hi Supermoms,

Cheese Dosai is always a big hit with my kids . A spicy and cheesy podi dosai using homemade freshly ground milagai podi and cheese is so easy to make even on busy week days. You can  add colourful vegetables to the spread , roll them up and cut them into smaller pieces and serve them as a starter or pack them for lunch box.  

I made this delicious Cheesy Podi Dosai in my Insta Cooking Class using Mother Dairy  Cheese spread . I had fun taking over Mother Dairy Instagram Handle to teach this recipe in my First Insta Cooking Class.  If you have missed watching me make this yummy dosai, you  can now watch the full video in their facebook page


Cheese Podi Dosai Recipe| Cheese dosai


Cheesy Podi Dosai :

Preparation time : 5 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

3 cups Dosai batter
sesame oil ( to drizzle)

For the Milagai Podi Cheese Spread:

3 tablespoons Mother Dairy Cheese spread
1 tablespoon Idli Milagai Podi/ Idli Chutney Powder
2 teaspoons sesame oil
handful of cilantro leaves ( finely chopped)

Method :

1. In a mixing bowl, add Mother Dairy Cheese spread, Idli Milagai Podi , sesame oil , cilantro leaves , mix well and set it aside. 
2. Heat a greased tava over medium flame and when the tava is hot pour a ladle of dosai batter and spread out the batter in circular motion .



3. Drizzle the sides of the dosai with sesame oil.

4. Once the dosai starts browning, flip and cook on the other side and remove from the tava.

5. Take a spoonful of the Milagai Podi Cheese Spread and spread it uniformly on the dosai, fold and serve.

Chef tip : You can even roll the dosai , cut them into smaller pieces and pack them for lunch box or serve them a starter . 
6. Repeat the same process for the remaining batter.

Your delicious and Cheesilicious Podi Dosai is ready !


Cheese dosai

Happy Cooking !

With love,

Masterchefmom











Monday, May 22, 2017

Vazhaipoo Dosai | Banana Flower Dosai | Gluten Free and Vegan Indian Crepes

Vazhaipoo Dosai

Hi Supermoms,

I am sure all of you are well aware of the numerous health benefits of eating banana flower. Today, I am going to share with you another tasty and healthy Banana Flower recipe. You can use the regular dosai batter to make this Vazhaipoo dosai. You can also make small Uthappams and add colourful vegetables to make it more attractive.  

This recipe is a simple and quick way of including Vazhaipoo in our diet. You can clean and chop the banana flower a day earlier if you want to make it for breakfast. You can refer to my Vazhaipoo Post to know everything about cleaning the Banana Flower . 


Vazhaipoo Dosai | Banana Flower Dosai :

Preparation time : 10 minutes
Cooking time : 15  minutes
Serves : 4
1 cup = 250 ml cup

Ingredients:

3 cups dosai batter
1 cup Vazhaipoo/banana flower ( finely chopped)
1/8 teaspoon turmeric powder
1/2 teaspoon red chilli powder ( you can use Kashmiri chilli powder) 
1 tablespoon sesame oil ( to drizzle over the dosais)
salt to taste 

For the tempering :

1 teaspoon sesame oil
1 teaspoon mustard seeds
1/2 teaspoon bengal gram / channa dal
1/2 teaspoon split and husked black gram /urad dal
1 sprig curry leaves ( torn roughly)
pinch of asafoetida


Method :

1. Heat a kadai/pan with oil and temper with ingredients given under ' for the tempering'.
2. Now add the washed banana flower, salt, turmeric powder, chilli powder , mix and cook covered till the banana flower is soft and cooked.
Chef tip : This step will take approximately 7-8  minutes over low to medium flame.
3. Switch off and add the mixture to the dosai batter.
4. Mix well .
5. Heat a tava and grease with sesame oil.
6. When the tava is hot, pour a ladle of vazhaipoo dosai batter and spread like regular dosai, drizzle sesame oil on sides. 
7. Cook on both sides. 
8. Remove and repeat the same process for the remaining batter.

Your healthy and tasty Vazhaipoo Dosai is ready. You can serve it along with your choice of chutneys. 


Banana Flower Dosai

Happy Cooking !

With love,

Masterchefmom

Sunday, May 21, 2017

Veppam Poo Sadam | Neem Flower Rice | Gluten Free Recipe

Veppam Poo Sadam


Hi Supermoms,

It is the season of 'Neem Flowers'.  My SIL's home has a huge Neem Tree. During my recent visit to her place, I was simply thrilled to see so much of neem flowers fallen all over her garden and even inside her Kitchen balcony forming a carpet. I did not miss the opportunity and collected neem flowers that will last me at least for a year. 

Do you know that neem flowers do not taste bitter if you cook the ones that have dried and fallen themselves? A good way to collect them is to place a clean towel or newspaper below the tree . 

I have earlier shared Veppam Poo Rasam Recipe and Ugadi Pachadi recipes , and today I am sharing a tasty and simple recipe using neem flowers. 

About Neem Flowers

Veppam Poo Sadam | Neem Flower Rice:

Preparation time : 5 minutes
Cooking time : 7-8 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

2 cups rice ( cooked)

For tempering :

1 tablespoon ghee/clarified butter ( for Vegan option, use sesame oil)
1/4 cup neem flowers 
10 shallots/sambar onions ( finely chopped, optional)
1 teaspoon cumin seeds/jeera( crushed using mortar and pestle)
1 teaspoon peppercorns ( crushed using mortar and pestle)
1/8 teaspoon turmeric powder
1 sprig curry leaves (torn roughly)
salt to taste

Method :

1. Heat a kadai/pan with ghee and add jeera, peppercorns and curry leaves and fry for few seconds. 
2. Next, add the neem flowers and fry for 30 seconds. 
3. Add turmeric powder, salt  and switch off.
4. Add the cooked rice and mix well.

Your delicious and healthy Neem Flower Rice/ Veppam Poo Sadam is ready. You can make a small portion of this rice and serve it as the first course during meals. 

Neem Flower Rice

Happy Cooking !

With love,

Masterchefmom







Thursday, May 18, 2017

Vazhaipoo Recipes | Banana Flower Recipes | How to Clean Banana Flower | Banana Blossom Recipes by Masterchefmom

 Banana Flower Recipes

Hi Supermoms,

If you have been following my blog for some time , you must have observed that I keep sharing Vazhaipoo/Banana flower recipes on a regular basis. The reason behind it is that Banana Flower is full of so many healing properties and nutrients. Here are some main benefits of including Banana Flower in our diet. 




How to clean the Banana Flower : 

To clean the banana blossom/plantain flower :

Vazhaipoo is a very healthy vegetable, though some find the cleaning process tedious. You can clean the Banana flower by following the steps below. Apply some oil in your hands to avoid discolouration. 

1. Remove the outer purple layer and inside you will find flowers like this.

2. You need to remove the small transparent layer in the front and the tallest portion called stamen ( we call it Kaalan in Tamil), as these portions are difficult to digest.

the kaalan and transparent layer is removed

they are clean now, chop them finely.

3. Chop them finely and soak in the diluted buttermilk .
4. You can refrigerate this for upto 3 days and use them as and when. 
5. Make sure to rinse them well before using. 


For your easy reference I have compiled the Banana Flower Recipes in my blog . Hope this post benefits many of you.

1. Mochar Ghonto ( Bengali Style Banana Flower Stir Fry)

2. Vazhaipoo Paruppu usili ( TamBrahm Style Banana Flower Lentil Stir Fry)

3. Vazhaipoo Udiri Kola ( Chettinad Style Banana Flower Stir Fry)

4. Vazhaipoo Kootu ( Chettinad Style)



7. Vazhaipoo Paruppu Urundai Sambar ( banana flower lentil dumplings sambar )


9. Vazhaipoo Vadai Curry ( Interesting Snack recipe )


Will keep adding more vazhaipoo recipes to this list. 


Happy Cooking !

With love,

Masterchefmom

Wednesday, May 17, 2017

Ridge Gourd Skin Chutney | Peerkangai Thol Chutney Recipe | Gluten Free and Vegan | Chutney Recipes by Masterchefmom

Ridge Gourd Skin Chutney

Hi Supermoms,

Rich in fibre and anti oxidants, the ridge gourd peel is edible and is so tasty. I use the flesh of the ridge gourd to make Masiyal and instead of wasting the peels, use them to make  Chutney and Thogayal. Making a chutney using the ridge gourd skin is a great idea. With just few ingredients and less than 10 minutes, the chutney is ready. Serve it along with your choice of tiffin.

I served it along with Tirunelveli Thavalai Adai. It was simply yummy.

Ridge Gourd Skin Chutney | Peerkangai Thol Chutney Recipe:

Preparation time : 10 minutes
Cooking time : 10 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

peels of 2 medium size ridge gourd ( finely chopped)
1/4 cup roasted gram
1/4 cup fresh coconut ( chopped)
2 -3 dry red chillies ( adjust according to taste)
marble size  tamarind piece
1/2 teaspoon oil
salt to taste

For tempering :

1-2 teaspoons sesame oil
1/2 teaspoon mustard seeds 
1 sprig curry leaves ( roughly torn, optional)

Method :

1. Heat a  small pan with oil and add the finely chopped ridge gourd peel.
ridge gourd peels

2. Add salt and cook them over low flame till they become soft. 
3. Once cooled, transfer the cooked peels to the jar of a mixer.

4. Add the roasted gram, coconut, dry red chilies and tamarind piece.
5. Grind them to a chutney consistency by adding 1/4 cup of water.
Chef tip : Adjust water levels.

Your simple, healthy and tasty Ridge gourd peel chutney is ready to be enjoyed along with South Indian Tiffin or Rotis. 

Ridge Gourd Skin Chutney

Happy Cooking !

With love,

Masterchefmom







Adaios| Adai Squares with Roasted Tomato and Bell Pepper Salsa | Gluten Free and Vegan Snack | South Indian Mexican Fusion Recipe by Masterchefmom

Adaios| Adai Squares with Roasted Tomato and Bell Pepper Salsa | Gluten Free and Vegan Snack | South Indian Mexican Fusion Recipe by Masterchefmom

Hi Supermoms,

'Adai' is one of the world's most healthiest, wholesome pancake originated from South India. Nachos is a popular Mexican chips. I have combined both these delicious dishes to create a new healthy snack - ' Adaios'. The best part is that this snack is easy to make from scratch and is not deep fried. A pan toasted snack is a cool idea, right ? 

Let me tell you that the Adaios was so yummy that the entire batch disappeared within minutes. You can cut the crispy adai into any shape you like. I had cut them into squares and triangles.

You can use the regular Adai batter or a more crunchier thavalai adai  batter to make these Adaios.

The roasted tomatoes and bell pepper salsa blended perfectly well with the snack. Grating cheese on top and adding freshly grated vegetables brings so much colour and crunchiness to this snack.

Serve the Adaios in Cabbage leaf bowls as a starter in your party and delight your health conscious friends and family. 



 Adaios | Adai Squares with Roasted Tomato and Bell Pepper Salsa :

Preparation time : 10 minutes
Cooking time : 25 minutes
Serves : 4
1 cup = 250 ml cup


Ingredients :

For the Adaios:

3 cups Adai batter ( dilute with 1/4 cup water)
1 tablespoon oil ( adjust)

For the Salsa:

4 tomatoes
1 bell pepper
1 green chilli 
1/2 teaspoon lemon juice 
1/2 teaspoon oil
salt to taste 


Method :

To make the Adaios:

1. Heat a greased tava with oil and when hot pour two ladles of batter and spread to form a thin layer.
2. Drizzle oil on the thin adai and cook over low flame till it cooks completely. 
3. Flip the adai and cook on the other side till it is really crisp.
4. Remove and repeat the same process for the remaining batter.
5. Cut the adai into desired shapes. 
Chef tip : If you feel that they are not crisp enough, you can place the cut pieces on the tava over low flame and toast them till desired crispiness. 

Your Adaios is ready.

To make the Roasted  Tomato Salsa :

1. Grease the tomatoes and bell pepper with oil and place them directly on the gas stove over low flame .
Chef tip : You can use a mesh plate to roast them all together. 


2. Once all the sides are roasted well, remove from heat.
3. Peel the skin .
4. Transfer it to a food processor along with green chilli to grind them coarsely .


Chef tip : Do not puree them as a little texture in the Salsa makes it more tasty and interesting. 
5. Add salt, lime juice and mix well.

Your Salsa is ready to be served along with the Adaios.

 Adaios| Adai Squares with Roasted Tomato and Bell Pepper Salsa

Happy Cooking !

With love,

Masterchefmom









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