Paruppu Usli with Beans

Author: Breakfast, Lunch & Dinner // Category:
Ingredients:

Toor Dhaal - 1 cup
Green Beans - 1/2 kg beans top and tailed
Red Dry Chillies - 6 to 8
Channa Dhaal - 1 or 2 tablespoons
Mustard seeds - 1 tablespoon
Asafoetida - One pinch
Turmeric - One pinch
Oil - 1/4 cup.
Salt - To taste.

Method:

1.  Soak the toor dhaal and chillies in water(warm)  for around an hour.


2.  While the toor daal is soaking, cut the beans into small pieces.


3.  When you are able to break a soaked toor dhaal with your finger, it is ready.


4.  Transfer this to a mixie and grind it a little bit coarse with salt. (Add only minimal quantity of water)


5.  In a kadaai, heat half of the oil.
6.  Add in the mustard seeds and when it splutters, add the channa daal and saute them.
7.  Then add in the turmeric and asafoetida and mix it.


8.  Now add in the ground tood daal paste into this oil and keep stirring it.


9.  The daal will start to get cooked and the oil will be absorbed.
10.  Now add in the reminder of the oil and keep stirring the toor daal mix in the kadaai.
11.  In the mean time, cook the beans with some salt for around 10 minutes in a microwave (use minimal water) so that they are partially cooked.
12.  After a while of stirring the toor dhaal with oil in the kadaai, the toor daal will start to get separated.


13.  At this point, add in the cooked beans and mix it thoroughly.


14.  Let this simmer for around 10 minutes so that the beans is cooked fully with the toor daal (Keep stirring it on and off)


15.  Check for salt and add more if necessary.
16.  Best served with Vengaya Sambar rice or Gojju (pulikozhambu) rice.
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Vaangibaath

Author: Breakfast, Lunch & Dinner // Category:
Vegetables:

2 or 3 Capsicums or Eggplants - Cut into thin slices



Ingredients for the powder:

Channa Daal - 2 tbsp
Coriander Seeds - 4 tbsp
Red Chillies - 8 to 10
Cinnamon Stick- One piece
Cloves - 4 or 5 pieces
Cardamom Pods - 4 or 5 (opened)
Poppy Seeds - 1 tbsp
Coconut (Dry) - 2 tbsp (optional)
Tamarind - Small Lemon sized (soaked in 1/2 cup of water)
Oil - 2or 3 tbsp





Ingredients for seasoning:

Raw peanuts - One handful
Cashews - One handful
Mustard Seeds - 1 tbps
Channa Daal - 2 tbsp
Oil - 1/2 cup
Asafoedita - One pinch
Turmeric - One pinch

Salt - To taste

Method:

Preparing the powder:

1.  Heat a kadai with 2 or 3 tbsps of oil
2.  Add in the channa daal, coriander seeds, red chillies and saute them until golden brown.  Keep aside.
3.  In the same kadai, saute the cloves, cinnamon stick, cardamom for 20 seconds and then add the poppy seeds and coconut (if using), saute for another 5-7 seconds.  Add this to the channa daal mix.


4.Transfer everything to a grinder and powder it.  (Don't powder it too nice, but not very coarse either)

Preparing the Vaangibaath:

1. Heat 1/2 cup of the oil in a kadai.
2.  Once the oil is hot, add in the mustard seeds and let it splutter.
3.  Now add in the channa daal, cashews and peanuts and saute them until they are golden brown.


4.  Now add in the capsicums, salt and mix it thoroughly and let it cook.
5.  In the mean time extract the juice from the soaked tamarind and extract again using another 1/2 cup of water.
6.  Check if the capsicum is half cooked and then add in the tamarind extract and let it boil.


7.  Once the capsicum is properly cooked, add in the powder from the grinder and mix thoroughly to avoid any lumps.


8.  Let this boil for around 5-10 minutes until the oil comes up. (Keep stirring it on and off)


9.  Check for salt and add if necessary.
10.  Cool some cooked rice in a tray or a wide bottomed vessel.
11.  Pour around 3-4 tbps of gingelly oil and turmeric on the rice and mix it.


12.  Scoop enough of the vaangbath mix onto the rice and use a spatula to mix it very softly.


13.  Add more if needed (You may need to add salt to this rice mix.)
14.  Best served with cucumber raita. (Post to follow).


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Kuzhipaniyaaram

Author: Breakfast, Lunch & Dinner // Category:
Ingredients:

Idli / Dosai batter
Cashews (Broken into pieces)
Ginger
Chilli
Channa dhaal - One tbsp
Asafoetida - A pinch
Oil
Mustard Seeds - One tbsp

Method:

1.  Grind the chilli and ginger into a paste.
2.  Heat  4-5 tbsp of oil in a kadai.
3.  Add in the mustard seed when the oil is hot and let it splutter.
4.  Next add the channa daal and cashews and roast it until it is golden brown.
5.  Add in the asafoetida and the chilli/ginger paste.
6.  Add this into the idli/dosai batter and mix it thoroughly.


7.  Heat the kuzhipaniyaram tawa.


8.  Put 1/4 spoon of oil in each of the 'kuzhi' and then pour in the idli/dosai batter just enough to fill in the 'kuzhi'.
9.  Repeat this for all the 'kuzhis'.




10.  Pour 1/4 spoon of oil along the sides of the 'kuzhi' and let it roast.
11.  Use a fork and a skewer to turn around the paniyarams so that the other side of the paniyaram is cooked as well.  (Use oil if u want to after the paniyaram has been turned.)


12.  Transfer to the plate.


13.  Devour with any chutney.
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