Microwave Masala Kadalai / Savory Crusted Peanuts in Microwave

We all love peanuts. Salted boiled peanuts is my personal favorite way of munching peanuts, although peanut butter and this masala peanuts are the close next. Nuts are my favorite way of snacking and I always stock up on Almonds, Walnuts and Peanuts. Did you know that peanut is not actually a nut but belongs to the legume family. But still it has the highest protein content than other nuts. Peanuts is also high in anti-oxidant content, richer than in Green Tea!! 
Masala Kadalai is generally a deep fried snack. I used MW but still came up with the same taste and crunch but in only 15 mins from scratch to end with very less oil. This can be made real quick when you are craving for something crunchy. This is adapted from Mallika Badrinath's South Indian Microwave Cooking Cookbook.

Ingredients:
Cooking time - 15 mins; MW power - 900W
Raw Peanuts (shelled) - 1 1/2 cups
Besan/Kadalai Maavu/Chick Pea Flour - 2 tbsp heaped
Rice Flour - 1 tbsp - heaped
Chilli powder - 1 tsp
Cumin powder - a big pinch
Salt - 1/2 tsp or to taste
Water - as required
Oil - 4 tbsp

Method:
In a wide bottomed glass (or any microwave-proof) bowl heat the oil in Microwave oven for 4 mins. Meanwhile, mix the peanuts, besan, rice flour, chilli powder, cumin powder and salt. Sprinkle water a teaspoon at a time and mix. Repeat until the mixture is coated all over the peanuts and resembles a crumble. Add the mixture to the hot oil and mix until the oil is coated all over. Microwave for 6 minutes stirring once in between. Allow 3 minutes of standing time (Leave in the microwave for 3 minutes undisturbed after it is done). Perfect snack with a cup of tea.

I am sending this to MEC - Teatime snacks event by Srivalli, MLLA- #39 event by Susan, Kid's Delight - Party Snacks, Flavors of South India and to Let's Cook - Hibernative Foods.

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Easy Scalloped Potatoes

I like to make this easy scalloped potatoes

side dish when I have something else roasting

 in the oven for dinner

like chicken, ribs, meatloaf, roast beef, etc.

This is extra easy to whip-up because you 

don't have to prepare a cream sauce separately.  

You can make a small or large casserole 

using this method.

In a buttered casserole layer:

sliced potatoes

sliced onions

sprinkle on a little flour

sprinkle on a little salt and pepper

dot with butter

repeat.

Pour on milk to about halfway up. 

Sprinkle with a little paprika. cover with foil. 

 Bake for45 min.-1 hour at 350. 

Then uncover and bake another 15-30 minutes until

the potatoes are fork tender and browned.

I always make the whole recipe because this

 makes great leftovers for another meal. 

Good with my Glazed Meatloaf.

Easy Scalloped Potatoes

....serves 6

4 potatoes, sliced thin (peeled or un-peeled)

1 onion, sliced thin (about 2/3C)

1/4 pepper

1 t salt

2 T flour 

3 T butter

1-1/2 to 2 C whole milk

paprika

Butter a shallow casserole and layer with half

 of the potatoes, half the onions, 

half the salt pepper. Sprinkle on half the flour. 

Dot with half the butter. 

Now repeat with the remaining 

potatoes, onion, salt, pepper, flour and butter. 

Now pour the milk over all and sprinkle

 with a little paprika. 

Cover and bake for 45 minutes @350 or 375. 

Uncover and bake another 15 minutes 

until the potatoes are fork tender and browned.

Enjoy!

Links: My Romantic Home,
Stone Gable

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Bhindi Sambhariya / Stuffed Okra - Gujarati Style

The day I saw this awesome and attractive Gujarathi Style Stuffed Okra (Bhindi Sambhariya) in Sailu's space I made this. I had washed some okra and had placed it over the kitchen counter for chopping. When I was engaged in my usual morning routine of blog-hopping, came across this eye-catching tantalizing dish. I have made it twice since then and have loved it more each time. 

Ingredients:

Preparation time - 20 mins; Cooking time - 30 mins;
Okra/Bhindi/Lady's Finger - about 30 - 35 tender ones
Oil - 2 tbsp
Asafoetida/Hing - 1/2 tsp
Curry leaves - a few

Sending this to Susan's Black & White Wednesday

For the stuffing:
Green chilli - 3
Ginger - 1" piece
Roasted Coriander powder - 1/2 tbsp
Roasted Cumin powder - 1/2 tsp
Garam masala powder - less than 1/4 tsp
White/Brown Sugar - 1 tsp
Grated Coconut - 3 tbsp
Coriander leaves - from 4 twigs - finely chopped
Peanuts - roasted and crushed coarsely to a powder - 2 tbsp
White Sesame seeds - 1/2 tbsp
Oil - 1/2 tbsp
Salt - to taste

Method:
Grind green chillies and ginger to a paste adding a tsp or so of water. In a small bowl mix ginger-green chilli paste, cumin powder, coriander powder, garam masala powder, sugar, coconut, coriander leaves, ground peanuts, sesame seeds, salt and oil. 
Cut the head and ends of the okras and use a paring knife to make a slit vertically from the top to upto three-fourth of the way down. Take care that you do not split it open. Take about a tsp size of stuffing and stuff in the okras. Heat oil in a wide mouthed pan and add the hing and curry leaves. Place the stuffed okras on the pan without overlapping each other. Cook in med-low flame turning over once in a couple of minutes until all sides are done. It takes about 30 mins to cook through. Serve as a side for rice or roll it in a roti for okra khatti rolls. Great as a appetizer/finger food too.
Note: When you check for taste in the stuffing, the mixture should be salty because we are not going to salt the okras separately.

I am sending these to Bookmarked recipes - Every Tuesday event by Aipi & Priya. Also to Life is Green by Shilpa and Food Palette Finale - Rainbow Colors by Akheela.

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Pasta salad with Lemon and Peanut dressing

Come Summer I am going more towards anything light for lunch. And that means soups and salads to the rescue. I love salads with lots of colorful veggies and something substantial like pasta or paneer to make a whole meal in itself. The lemon peanut dressing in this salad is very simple yet gives a lot a flavour combined with the Extra Virgin Olive Oil. 

Ingredients:
Serves - 3 or 4
Pasta - any short cut variety like rotelle - 2 cups
Chopped Vegetables -1 to 1 1/2 cups - I used chopped celery, carrots, cucumbers and red bell peppers
For the dressing:
Extra Virgin Olive Oil (EVOO) - 1/4 cup - Oriental sesame oil can be used
Fresh Lemon juice - 3 tsp
Lemon zest - from one lemon
Brown sugar - 1/2 tsp
Peanuts - roasted and crushed - 2 tbsp - Black sesame seeds can also be used
Salt and pepper to taste

Method:
Cook the pasta in salted boiling water until al-dente (cooked but not too soft). Drain and set aside. Dry roast the peanuts until toasted. Allow to cool and remove the skin. Pulse in the blender until coarsely powdered. For the dressing, whisk together the EVOO and lemon juice until frothy. Add the lemon zest, brown sugar, crushed peanuts and salt and pepper. Mix thoroughly and set aside. Mix the cooked cooled pasta and the chopped vegetables. Top the salad with the dressing when ready to serve. Give a gentle toss and serve in individual bowls.
Note: This salad is super tasty and absolutely satisfying. Practically any vegetable can be added. The pasta may be rinsed after draining. Technically rinsing the pasta after cooking is not recommended since the resident starch in the pasta allows the sauce to stick to the pasta and impart greater flavor. But for pasta salads, you may rinse the pasta to avoid the extra starch.
Check out my other Soups and Salad recipes here.

I am sending this to Monthly Mingle - Scintillating Salads, B2B - Basic Chutneys and to Fast Food to Fat Food event.
Sending this to Srivalli's Soups and Salads Mela

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Kadalai Paruppu & Ellu Poorana Kozhukattai / Steamed Stuffed Rice dumplings

I am a little late in posting the kozhukattai/kadubu I made for Vinayaka Chaturthi. Trust everybody had a great celebration. I had a good one. Made two types of sweet and one savory kozhukattai along with black sundal for the neivedyam. This is my first attempt in making kozhukattai on my own and it came out well for a first timer. Since this was a traditional recipe I had been trying to gather as many tips and techniques for the preparation. Got my sister's advice on making the outer covering. Kadalai paruppu / Split chick peas was the traditional filling for kozhukattai we grew up with, so I stuck to that one. I had been really nervous for I had to make without tasting or sampling (offering to God first). But the measurements below works really perfect. I also tried to take step-by-step pictures when I made the second batch.

Preparation Work:
All the cup measurements here refer to the rice cooker measurement cup approx 170 ml
For the outer covering:
Raw rice/Pacharisi - 3 cups
Salt - 1 tsp
Gingelly oil - 1 tbsp + as needed
Water - to grind the rice
Method:
Wash and soak the rice for 2 to 3 hrs. Grind it in a blender with salt and water until smooth. The batter can be runny. Heat a non-stick pan in medium heat with 1 tbsp. Pour the rice batter and mix with a wooden spoon in med-low heat. Mix until the water dries out and the rice comes together as a dough. Remove from heat, apply oil all over and keep covered. Keep a close eye on the batter when on heat and mix continuously as parts of it tend to dry out soon.

Cooking the Dhal/Kadala paruppu:
Split Chick peas/Chana dhal/Kadala paruppu - 1 cup
Salt - a pinch
Water - 3 cups
Method:
Wash and soak the dhal for 30 mins. Cook with 3 cups of water and a pinch of salt. When done the dhal should be mashed when pressed but should still hold its shape. Alternatively, you could wash and pressure cook for 2 or 3 whistles. The dhal should not be soaked if pressure cooking.

Filling:
1) Paruppu Sweet :
Split Chick peas/Chana dhal/Kadala paruppu - cooked - 1 cup
Jaggery - grated - loosely packed - 1 cup
Grated Coconut - 2 tbsp (fresh or frozen)
Method:
Pulse the ingredients together in a blender/mixie for a couple of seconds until the mixture has a coarse texture.

2) Paruppu Savory:
Split Chick peas/Chana dhal/Kadala paruppu - cooked - 1 cup
Vegetable oil - 1 tbsp
Mustard seeds - 1/2 tsp
Green Chilli - 2 - chopped fine
Curry leaves - 4
Asafoetida/Hing - 1/2 tsp
Salt - 1/4 tsp
Method:
Pulse the cooked cooled dhal and salt together in a blender/mixie for a couple of seconds until the mixture has a coarse texture. Heat oil in a pan and add the mustard seeds, asafoetida, curry leaves and green chilli. Saute for a minute and pour the tempering over the dhal mixture and mix uniformly.

3) Sesame sweet:
White Sesame Seeds/Ellu - 1/2 cup (Can use black sesame seeds as well)
Jaggery - grated - tightly packed - 1/2 cup
Grated Coconut - 1 tbsp
Method:
Pulse the ingredients together in a blender/mixie for a couple of seconds until the mixture has a coarse texture.

Putting together/Making the kozhukattai:
Take a working board and place a plastic sheet on it. Apply some oil over it. Pinch a small lemon sized ball of the rice mix and flatten it on the plastic sheet. Take a teaspoon of the filling (anything of the above 3) and place it in the center. Fold the plastic sheet over to make a half-circle. Press the edges to seal it completely. Use the finger tips to press and remove the extra dough from the edges.

Place the prepared kozhukattais in a steamer plate without overlapping. I used my idli plates. Steam for 10 mins. Repeat for the rest of the dough and filling. To check for done-ness see if the top of the steamed kozhukattais is glossy. In the below picture the photo on the right shows the cooked kozhukattais which look shiny. Remove from heat and allow to cool in the steamer plate for 10 mins and then serve warm. This is THE favorite offering/neivedyam of Lord Ganesh.

Mani/Ammini Kozhukattai:
Mani means tiny beads and these little kozhukattais are prepared with the left over rice dough. The process is pretty simple. Make small blueberry/seedai sized balls of the dough and steam for about 7 to 10 mins. Mix with the leftover kadala paruppu savory pooranam/filling. Serve warm.

Note:
You could grind the rice batter and cook the chana dhal and store it in the fridge the previous day. This makes the life easier to spend less time while preparing during the pooja day. I also grate jaggery in advance and store it. Also check out the easier version here - Pidi Kozhukattai.
I am sending this traditional kozhukattais to Serve It - Steamed event happening here and co-hosted by Denny. And also to FSF-Janmashtami and Ganesh Chaturthi event by Vatsala and Sonia and Flavours of South India event by Nayna.

Also sending this to Akila's Dish Name Starts with K

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Baked Greek Chicken

This chicken recipe is too easy
to be this good.

 You can easily make it if you are cooking for
 one or twenty.

Ranch Dressing
Worcestershire sauce
Salt, Pepper, Garlic Mix

On each breast,

 Drizzle on a little Worcestershire (about 1 t)

Sprinkle with a little House Seasoning Mix.

Squirt on a little Ranch Dressing (about 2 T)

and spread it a bit. Pop into a 350-375 oven

for 30 minutes, or until lightly browned.

Serve with rice and a green vegetable.

~~~Dinner is served~~~

You can also use a whole cut-up chicken.

Cook that a little longer.

I reuse an empty seasoning container 

to mix-up Paula Deen's 

House Seasoning 

1/2  C salt

1/4 C pepper

1/4 C garlic powder

Add to a large shaker top container.

Toss to combine.

It goes on almost everything.

Baked Greek Chicken

 boneless chicken breasts

(1-2-3-4-5-6-7-8)

or a whole cut-up chicken

Worcestershire sauce

Hidden Valley Ranch Dressing

Garlic-Salt-Pepper Mix

Put chicken pieces in a shallow casserole.

Drizzle a little Worcestershire on each piece.

Sprinkle on a little seasoning mix.

Squirt on a little Ranch dressing.

Bake at 350 until golden for about 30 minutes.

(More for bone in chicken pieces.)

Serve with rice.

Enjoy!

tip: Use your toaster oven if you are just making one.

Links: Designs By Gollum, At The Picket Fence,
EKat's Kitchen, Stone Gable, Savvy Southern Style

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Apple Celery Soup with Homemade Croutons

When life gives you lemons make lemonade. When life gives you apples? One of our friends' had visited us and brought a bag of apples. I was overly joyed coz I never get tired of fruits or vegetables. I simply love 'em. I thought of making something with those apples and asked my friends (Facebook) for recipe ideas with apples. Nearly 15 sweet people responded (I honestly didn't expect that much response) with varying ideas. I was really tempted on making Harini's apple bajjis, but postponed the idea having made some deep fried snack only a few days earlier. After having apple milkshake for two days in a row, I really was in the mood for something savory and spicy. And then this soup was born. I also made baked croutons to go with this soup. Never knew making croutons at home was this easy. This combo is simple and delicious but seriously satisfies cravings and hunger.

Ingredients:
Serves - 2 
Apples - chopped - 2 cups - 2 medium sized - peeled and cored
Celery - chopped - 1 cup
Pumpkin - chopped  - 1 cup
Onion - chopped - 1 cup
Garlic cloves - 2
Curry powder - 1 1/2 tsp
Water - 2 cups
Butter - 1 tbsp
Salt - to taste

Method:
Heat butter in a pan and add the chopped onion, garlic and celery. Saute for a couple of minutes and then add the curry powder, apples and pumpkin and saute until soft, about 5 mins. Add 2 cups of water and salt to taste. Bring to a boil and then reduce the heat to low. Cover and let it simmer for 15 mins. Remove from heat and allow it to cool. Scoop out the veggies and blend until smooth. Return to the pot and heat until warm. Serve topped with smooth greek yogurt or sour cream and croutons. Can be served warm or cold.
Note: You may replace butter with Extra Virgin Olive Oil (EVOO) here in this recipe. But it may be little oily. Celery gives a bite to the soup, and can be skipped if not desired.

My entry to Susan's Black & White Wednesdays

Homemade Seasoned Croutons (Baked)

Adapted from Ina
Ingredients:
French baguette / Ciabatta bread - 6 oz - cubed - a day or two old bread
Extra Virgin Olive Oil (EVOO) - 2 tbsp
Salt - 1/4 tsp
Italian seasoning - 1/2 tsp (Can substitute with dried oregano)
Method:
Preheat the oven to 350F and line a tray with aluminium foil. Toss all the ingredients together and arrange them in the tray in a single layer. Bake for about 20 mins. Toss the tray once in midway. Just a rough shake would do.

Sending this soul-warming soup to Ramya's ABC series - A for Apple event.


Sending this to Srivalli's Soups and Salads Mela

Sending this to Srivalli's Kid's Delight hosted by Nupur of UK-Rasoi, for the month of April 2012.

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