This is one of my favorite sweet dishes.As a kid I always pestered my mom to make this for me. No since this is also my DH's favorite, we make it frequently.This is also a fun activity for kids to roll the dough into fun shapes. Ingredients: 1 cup Rice flour 1 tsp salt 2 tbsp milk 1/2 cup Grated coconut 1/2 tbsp Cardamom powder Water as required Sugar to taste. Method: Heat 11/2 cup of water, until it is almost boiling. Add the water to the rice flour , add salt and mix to a dough.(add water gradually) Roll the dough into small shapes and set aside. Pour some water in a vessel along with the milk and bring to a boil. Now add the rolled shapes in to the water and let it cook till the dough is fully cooked.(cooking time depends on the shape.( cook different shapes in different batches.) When the dough is fully cooked, strain and add to a bowl. Add cardamom powder, sugar and grated coconut to the boiled kolukattai and mix well. Serve hot or cold. I'm sending this to Let's Go Nuts hosted by Seduce your taste buds.
Cabbage is one of those vegetables that I am crazy about.Red cabbages are even more tempting in their red shade. Since my Dh loves wraps so much I decided to make a red cabbage wrap and added black beans for softness and alfalfa sprouts for the crunch. Ingredients: 1/2 cup Alfalfa Sprouts 4 nos Flour Tortillas 1/2 Head Red cabbage(sliced thin) 1/2 can Black beans 3 tbsp Tomato puree 1 tsp Ginger/Garlic paste 1 Large Onion(sliced) 1 tbsp Cumin 1 tbsp Red chilly powder 1/4 cup sweet red wine 2 Tbsp Olive Oil Salt and pepper to taste. Method: Drain the black beans, wash thoroughly and set aside. Heat oil in a pan and add cumin seeds. When the cumin seeds sputter, add onion and saute. When the onions are tender add the cabbage , beans and saute. Now add salt, pepper, red chilly powder,ginger/garlic paste,tomato puree and saute for a minute. Add the Red wine and simmer till all the liquid is absorbed into the cabbage mixture. Turn off the heat when done. Heat the tortillas in a griddle , Spread the cabbage/bean mixture in the middle and top it with alfalfa sprouts, roll the tortillas and enjoy.
Urulai kizhangu podimas is a typical South Indian Recipe. You can find this dish in any restaurant , marriages or even family gatherings, since it is easy to prepare and readily available. Ingredients: 4 nos Large potato 1 large Onion (chopped) 5 nos green chillies 1 sprig curry leaves 1 tsp urad dal 1 tsp mustard seeds 1 tsp channa dal 2 Tbsp oil Salt to taste. Method: Wash the potatoes and cut them into four pieces. boil the potatoes.(I do it in a microwave for 6-8 minutes) Remove the skin and mash it gently with your hand or the back of a spoon.(The pieces have to be visible) Heat oil in a kadai and add mustard seeds,channa dal and urad dal. When the mustard seeds pop add the curry leaves , onion , green chillies and saute. when the onion is tender, add salt and the potato and mix well. Cover and cook in medium flame for about a minute. Serve hot with steamed rice.
Some time back we had dinner at our neighbor's house and they had prepared this dish with chapati.Normally Tofu is not my favorite of ingredients, but my husband is very fond of tofu so I make tofu dished but dodge from eating it, but on this day I had little choice since it was totally scrambled .I was totally surprised to learn that I like the dish.Not to mention that my husband insists on having it often. Ingredients: 1 Large Onion (chopped) 1/2 bunch Coriander leaves (chopped) 1 Tbsp G/G Paste (Ginger/Garlic) 2 Tbsp Cumin seeds 1 Tbsp Red chilly powder 1/2 tsp Turmeric powder 1 Tsp Garam masala 1/2 cup Tofu scrambled 2 cups Mixed vegetables 2 Tbsp Oil Salt to taste. Method: Heat oil in a kadai and add the cumin seeds. When the cumin seeds splutter add the onion and saute. When the onion is tender and all the vegetables, salt and saute. (you can use a pack of mixed frozen vegetables ) Add the G/G paste, red chilly powder,turmeric powder, garam masala and stir well. Sprinkle 1/4 cup of water, cover the kadai and let the vegetables cook . When the vegetables are almost done add the tofu and the coriander leaves. Keep the kadai on medium flame and stir the vegetables. Remove form heat one the tofu is done. Serve with rice or as a side dish for chapati.
Though there are many facets to Indian cooking , I personally feel spiciness to be the defining characters of Indian cooking. What better way to showcase Indian spices than hosting JFI -chillies?
It was a great opportunity to host the event and thanks to all the participants who sent in their entry.
