Mushroom Fry/Kalaan Varuval

Prep Time:10 m       Cook Time:15 m

Serves:2

Ingredients

Baby Button Mushroom - 200 g

Onion                            - 1

Green Chilli                   - 2

Cumin Seeds                  - 1/2 tsp

Turmeric Powder           - 1/4 tsp

Chilli Powder                 - 1/2 tsp

Coriander Powder          - 1/2 tsp

Garam Masala                - 1/4 tsp

Pepper Powder               - 1/4 tsp

Curry Leaves                  - 2 sprig

Coriander Leaves            - to garnish

Salt                                - to taste

Oil                                 - 2 tsp

Method

• Heat oil in a pan.splutter cumin seeds,add onion,green chilli,curry leaves and saute till onion becomes soft.
  
• Add the spice powders and mushrooms cut into quarters.Add required salt and saute well for ten to fifteen minutes until the mushrooms are cooked.Garnish with coriander leaves and serve with rice.
                                
                                   
  

Little Words

• Sprinlke little water if necessary as the mushrooms are washed,it gets cooked in its own juice.
• Excellent combo for curd rice,pulao varieties,fried rice,chappathi...
• Baby mushroom gets cooked quickly so they can be used as whole.Regualr ones can be quartered and used.

Inippu Ulundhu Vadai

Prep Time:15m       Cook Time:25 m

Makes:25

Ingredients

Urid Dal - 1 cup(soaked for nearly thirty minutes)

Sugar      - 1/2 cup

Oil          - to deep fry

Method

• Wash and soak the urid dal in water for twenty five to thirty minutes.Drain any excess water and grind it with sugar into a not so smooth slightly coarse and thick batter.Sprinkle water if necessary.
                                    
     
• Meanwhile heat oil in a kadai.Place a bowl of water nearby to wet your hands.Take a small portion and flatten with thumb finger and drop in hot oil.Repeat the same for the rest of the batter and wet hands in between so that it is easier to drop in the oil without sticking to hands.Cook on a medium flame until golden brown in colour turning the sides in between.
                                        
                                     
                                
  

Little Words

• The soaking time of the dal and consistency of the batter are important.
• Keep the oil ready and  switch on the flame when you start grinding.
• If the batter is watery it will absorb lot of oil and it won't get cooked.
• Let the flame be medium otherwise it will change colour soon but it won't be cooked inside.
• Keeps well for more than a day.
• The vadas are spongy and fluffy.
• Alternatively the dal can be ground without sugar and the vadas can be soaked in sugar syrup..
• The vadas can be crumbled and served with smashed banana with a drizzle of ghee.
• This is yet another favourite of mine from the hands of my amma.

Paneer Paniyaram

Prep Time:20 m      Cook Time:20 m

Makes:21

Ingredients

Dosa Batter             - 1 & 1/2 cup

Paneer                     - 1/2 cup(grated)

Onion                      - 1

Ginger Garlic Paste- 1 tblsp

Curry Leaves          - 2 sprig

Coriander Leaves   - 2 tblsp

Green Chilli           - 4

Aniseed Powder     - 1/2 tsp

Oil                          - 2 tsp

Salt                         - to taste

Method

• Heat oil in a pan,add onon,curry leaves,green chilli and aniseed powder.Add little salt and saute till onion becomes soft.Now add ginger garlic paste and fry till raw smell goes off.
                            
  
• Now add grated paneer and coriander leaves and give it a mix.
     
• Add this to the batter and mix well.Grease a paniyaram pan with oil and pour the batter into each of the moulds.Cook on medium flame turning both sides till golden brown.Serve with any favourite chutney or sambhar.
                               
                     
     

Little Words

• Well fermented dosa batter is good for paniyarams.

Pal Poori/Milk Poori

Prep Time:10 m      Cook Time:15 + 25 m

Makes:5 servings

Ingredients

For Poori

Wheat Flour     - 1/4 cup

Sooji/Rawa       - 1/4 cup

Salt                   - a pinch

Oil                    - to deep fry

For Milk

Milk                   - 4 cups

Condensed Milk - 1/4 cup

Nuts                    - as desired

Saffron               - few strands

Method

• Mix all ingredients for poori with one teaspoon of oil and water and set aside for ten minutes.
     

• Meanwhile heat mik in a pan.Add the saffron strands when it is hot stirring slowly in between until the milk is reduced to half.Add condensed milk and give it a mix.Set this aside.
                                 
                          
   
•  Divide the poori dough into two equal balls.Roll them into pooris and cut out small shapes  using a cookie cutter or a small lid.Remove the edges and the little hearts are ready.
                                
     
• Menwhile heat oil in a pan to deep fry.Drop the little cuties in hot oil and fry them in batches.
     
• Place the pooris in a bowl and pour the milk and sprinkle nuts on top and serve.
                           
  

Little Words

• This can be made with regular pooris and leftovers as well.
  
• If not using condensed milk add little sugar for taste.
• I use the leftovers with a cup of boiled milk and little sugar and it is yummy.

Memories

• Learnt this recipe long back during my college days from a best friend of mine and there is nothing more special than food from home when you stay in hostels.