Velaiappam with Whole Moong dhal/ Pachai Payir Curry

Did I ever mention about the sundays over here? Sundays are the do-nothing day, except eat and sleep. I mean literally.. As none of the shops are open on sunday, or for that matter not after 6.00pm on weeknights, we are pretty  much done with our shopping and running around doing all the required errands by saturday evening. It seriousl requires a lot of planning.During our initial days here I used to compare all our activities with the US lifestyle, where we mostly end up doing last minute sunday evening shopping, and was not happy about the situation here. But after a few weeks of planning and setting up a routine, I started enjoying the life here and actually realised how spoiled we were in US.
Nowadays we never miss the car and enjoy walking few blocks to the store, or happily take the help of the public transport. The Public Transport system over here is amazing (trains, metros, Buses) and they are well connected.
So sundays are just to relax, get yourself ready for the week ahead or take some leisurely walks (if the weather permits) in a nearby trail.

Past sunday I made this Appam bookmarked from Aparna of  'The Diverse Kitchen' . I love all her Palakhad recipes as well as the Baking ones. What made me bookmark this one was that  the recipe used yeast for fermenting.This process was totally new to me, as I am used to Appams with the rice flour - uraddhal combo, which undergoes normal overnight fermentation.
I was very curious about the result and I was not disappointed, as the name indicates it sure was bright white in colour.

I served the Appams with the whle moong dhal , which was also inspired by her post here, but the way I made was very different as I was too lazy to make the spice mixture and I just had coconut milk and not the fresh ones.
But I will definitly make her version with the puttu some other day.

So here goes the recipe for the Velai Appam
Ingredients
1 cup raw rice
1 tsp dry yeast
2 tsp sugar
one handful of cooked rice
2 tblsp of coconut milk (optional)

Method:
Soak the Raw rice for atleast 6 hours.
Mix in the yeast along with the sugar in 1/2 cup of warm water.Keep aside for 10 mins.
Grind the rice along with yeast for some time.Then add the cooked rice and grind till its smooth.
Place the mixture in a large bowl and allow it to ferment overnight.

In the morning, mix the coconut milk ( I used store bought) to the batter and mix well.
Heat up a Pan or Appa kadai and pour a laddle full of batter in the center and twist the pan so the batter spreads evenly on all sides.
Sprinkle a tsp of oil over the edges and cover with a lid. Remove after 2 mins.(do not turn over)

For the Pachai Payir/Whole moong dhal curry.

Ingredients:

1 cup Whole Moong dhal .
1 onion finely choped
1 small  Tomato finely chopped
1 tsp chopped garlic
1 tsp chopped ginger
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp turmeric
1 inch cinnamon piece
2 cloves

1 cup coconut milk.(store bought)

Method:
Pressure cook the moong dhal upto three whistles.
Take 2 tsp of oil in a pot, add cinnamon and cloves to it.
When the cloves pop, add the onions, garlic and ginger.Saute well.
NOw add the chopped tomatoes and saute till mushy.
To this add all the dry powders, salt and saute till the oil leaves the sides.
Now add the cooked beans along with the liquid and let it boil for 10 mins.
Finally add the cocnut milk and switch off the stove just when it starts to boil again.
Garnish with Curry leaves.

Iam sending this Appam combo to  the following events.
This months Jhiva - Breakfast , an event started by Indira hosted this month at   VeggiePlatter,
Priya's Pancake party and also to
My Legume love affair started by Susan of the Well seasonedCook , hosted this month at Mirch Masala

Eggplant curry with Peanuts for JFI

This is a delicacy which my mother makes often.I relish this dish just with plain rice and a tsp of ghee.This is also a great side dish for any spiced rice such as pulav, biriyani, jeera rice etc.,

Here is the recipe

Ingredients:

1 large eggplant

1 handful of roasted peanuts , ground into a coarse powder.

1 medium onion chopped

1 small tomato chopped

1 tsp red chilli powder

1/2 tsp turmeric pwd (optional)

1 tsp whole pepper

1 tsp cumin/jeera seeds

1 tsp mustard seeds

1 tsp urad dhal

1 tsp channa dhal

1 tsp tamarind paste dissolved in 1/2 cup of water

curry leaves optional.

salt and oil to taste.

Method.

Wash and cut the brinjal or eggplants into 1 inch long strips.

Take 2tblsp of oil in non stick kadai/pan.

Add the mustard and wait till it splutters.

Now add the urad dhal, channa dhal, pepper , jeera and currey leaves.

Once the dhal is brown, add the onions and fry till translucent.

Add the eggplants and fry nicely till it shrinks in size, now add the tomatoes, chillipowder, turmeric, and salt. Sprinkle some water, reduce the flame and close the pan with lid.

Allow it to cook for 8 10 mins, and then add the tamarind juice(1tsp paste dissolved in 1/2 cup water).

Increase the heat and stir well till all the juice is absorbed.

Now add the coarse peanut/groundnut powder , chopped coriander leaves, stir well to combine and switch of the stove.

Note:

• Always add the peanuts, only when all the water is absorbed and the curry is almost dry. Otherwise the dish will become very soggy.
• As a variation you can also add 2tblsp of shreded coconut with or without the peanuts .
• Roasting the brinjal in more oil (20r 3 tblsp more) and allowing the brinjal to cook in the oil will definitly enhance the taste even better i.e. if you are not worried about the extra calories or fat that bringa along with it :).

This is a great dish to prepare for potlucks, get together's or any party for that matter.

Iam sending this to ths months JFI conceived by Indira hosted at 'The cooks hide out'

Tried and Tasted - Rajasthani Kadhi.

This months 'Tried and Tasted' is hosted at KitsChow and the blog she has selected is Meena's "Hooked on Heat". I have been following Meena's blog for a long and long time now .Its very hard to come out of her blog one you start browsing through her recipes.The amazing pictures and the simple recipe along with her long stories keep us hooked on. Hers was one of the blogs that inspired me start with my own and I came to know about the concept of food events through her event " From My Rasoi" .

That was my first participation in a food event .

Though I have tried many dishes from her blog, I made this 'Rajathani Kadhi' especially for this event for the second time.The recipe is very simple and yet very different from the traditional South Indian mor kuzhambhu and the North Indian Kadhi.

Changes I made :

I used 2 red chillies for tempering, and since I ran out of coriander seeds I used 1 tsp of coriander powder.

I hope you all try this out and enjoy.

Tried and Tasted - Black/Brown Channa Masala

Iam very excited to start blogging again after a very long break. My 18 months old toddler is keeping me very busy these days that I rarely find time for blogging.But Sometimes I try to squeeze out some 'Me' time to do some browsing even if it costs me an hour of sleep or so.

Though I was not blogging, I have been cooking and baking some new and interesting recipes the pictures of which are piling up in my drafts.

But Today I made this excellent dish from Asha's post using Black channa , I wanted to post it immediately.Till Today I did not know that black/brown channa could taste this good in the channa masala recipe.As it was a long weekend here in Belgium we enjoyed a hearty brunch with this delicious channa masala and Chappati.

I used the same recipe as Asha's except that I grinded some handful of channa and added to the gravy for thickness instead of besan. I also used whole garam masala (1 inch cinnomon, 3 cloves , 1 tsp jeera) for tempering instead of garam masala powder.

Recipe :

Ingredients:
1 1/2 cup dry brown Chana,

1/4 Tsp turmeric,

salt,

Paste:

2 onion, chopped and sauteed in a tbsp oil, grind it with 3 garlic, 1 1/2" chopped ginger.

Liquid:1/2 cup Tomato sauce, (canned is fine too).

I blanched 2 large tomatoes , peeled and made a paste.

Spices:1 tbsp Coriander seeds powder, 1 tsp Cumin powder, 1 tsp Garam masla, 1/2 tsp or more chilli pd,1/2 tsp Dry Mango pd or Pomegranate seeds powder, (you can replace both of these tangy powders with 1 tbsp Lemon juice, add it at the end of cooking),1 tsp store bought Chana masala powder if you have it, always optional).
Garnish:Cilantro, 1 tbsp butter, fresh onion cut into rings, few Tomato slices to serve.

Method:
Soak 1 1/2 cups of dry brown Chana in water overnight and drain the water the next day.

Add 3 cups of fresh water to it along with 1/4 tsp turmeric and pressure cook until soft but not fully mashed.

Add 1 tsp salt, keep aside. Save about a cup of water out in a separate bowl.

In a pan, add a tbsp oil, saute 2 onion chopped until slightly golden.

Add this to a blender along with 3 garlic, 1 1/2" fresh chopped ginger until smooth thickish paste with little water but not too much.

Heat 2 tbsp oil, add ground onion paste and fry for 2 mins.

Add Tomato sauce/pate stir fry for 5 mins until thick and leaves the sides of the pan.

Grind a handful of cooked channa for thickening the sauce.

Now, add all the spice powders, salt and cooked Chana and the channa paste with it's water.
Simmer for 10 mins until sauce is thick, adjust the spices and add reserved chana water if needed to thin the sauce. Add 1/2 tbsp of butter, cilantro and mix well.5.

Serve garnished with cilantro, onion rings, tomato pieces .