Recipe by Sowpernica

 Sowpernica another blogger -  Sowpernica's Kitchen shared a few of her delicacies with us.

Instant Pani Puri

Pal Poli

Oats Idly

Party Menu

Stuffed Brinjal Fry

Brinjal Rasavangi

Marunthu Kuzhambu

Marunthu Kuzhambu by Sowpernica

Pathiya Samayal Contest entry by Sowpernica

Ingredients:
Small onions – 1 cup
Garlic cloves – 10 to 15
Salt – 2 ½ teaspoons
Sesame oil – 1 tablespoon
Tamarind – lemon sized ball
Mustard seeds – ½ teaspoon
Turmeric powder – ¼ teaspoon

Dry roast & grind to powder:
Omam – 2 teaspoon
Pepper – 1 teaspoon
Cumin seeds – 2 teaspoons
Sitharathai, Arisi thipilli, Sukku, Athimathuram –small quantities of each of these
Red chillies – 3 to 4

Method:
Prepare tamarind extract soaking tamarind in 1 ½ glasses of water.
Heat oil in a pan, add, mustard seeds & allow spluttering.
Add garlic cloves & sauté for a minute.
Add small onions & sauté till they look transparent.
Add tamarind extract, salt, turmeric powder & allow boiling until raw smell vanishes.
Add the ground powder & allow boiling until the kuzambu thickens & oil separates .
Serve hot with rice.
Could be refrigerated & used for a week to 10 days.

A perfect kuzambu when you are having a cold & for the winter season.

Brinjal Rasavangi by Sowpernica

Brinjal Contest entry by Sowpernica's Kitchen

Ingredients:

Brinjal – ½ kg (finely cut)
Jaggery – a small bit
Oil – 1 ½ teaspoon
Mustard seeds – 1 teaspoon
Salt – 1 ½ teaspoon
Tamarind – a small piece
Hing - ¼ teaspoon
Turmeric powder - ½ teaspoon
Roast & Grind:
Coriander seeds – 3 teaspoons
Channa dal – 3 teaspoons
Red chillies – 2
Curry leaves – 6
Coconut – ½ cup (grated)

Method:
Heat a teaspoon of oil in a kadai.
Add mustard seeds & allow spluttering.
Add cut brinjal pieces, salt, turmeric powder, hing & jaggery.
Soak tamarind in little water & prepare tamarind water. (approx ½ tumbler)
Sprinkle this water & keep closed.
Repeat step 5 until till the pieces look cooked.
Roast ingredients mentioned with ½ teaspoon of oil & grind to smooth paste.
Add the ground paste & mix well.
Allow boiling for 5 more minutes.
Garnish with curry leaves & serve hot with rice.

Party Menu by Sowpernica

Welcome drink : Hot Instant Rasam

Starters :

1. Innovative Idlis 

2. Instant Thayir Vadai

Main Course Dishes:

1. Rotis/Chappathis

2. Channa Masala

3. Methi Aloo

4. Paneer Biriyani

5. Curd Rice with Carrot Pickle 

Dessert : Carrot Halwa with Ice-cream

Oats Idly by Sowpernica

Wheat based recipes contest entry posted by Sowpernica

Ingredients:

Oats – 1 ½ cup

Rava (or wheat rava) – ¾ cup

Salt – 1 ½ teaspoon

Curd – ¾ cup

Hing – ¼ teaspoon

Corrinader leaves – 2 teaspoons (finely chopped)

Green chillies – 2 (finely chopped)

Baking soda – ½ teaspoon

Oil – 1 teaspoon

Water – ½ glass

Mustard seeds – ½ teaspoon

 

Method:

Dry roast oats for 2 to 3 minutes & keep aside to cool.

Dry roast rava as well till golden brown.

Heat oil & add mustard seeds, allow spluttering.

Grind roasted oats to powder.

Add seasoning & rest of the ingredients.

Add more water for consistency (neither thick nor watery)

Pour onto greased idli plates & steam till idli cooker whistles.

Suggestions: Grated carrots could also be added.

Paal Poli by Sowpernica

Wheat based recipe posted by Sowpernica

Ingredients:

Atta – 1 cup

Milk – 2 ½ cups

Sugar – 10 teaspoons

Cardamom powder – ¾ teaspoon

Oil – to deep fry pooris

Ghee – 2 teaspoons

Cashews – 5 (broken to small pieces)

(This recipe is traditionally made with maida, but I have used whole wheat atta instead, which makes the recipe healthier)

Method:

Boil milk in a thick-bottomed pan/vessel till it becomes 2 cups.

Add sugar & cardamom powder, mix well.

Allow boiling for 2 more minutes.

Keep aside till it cools.

Fry cashew pieces in a teaspoon of oil till golden brown.

Heat oil in a deep kadai.

Mix atta & a teaspoon of ghee, make dough.

Make small balls.

Roll them into pooris.

Fry in hot oil.

Keep aside till it cools.

Arrange pooris in a plate.

Add milk on top till pooris immerse.

Garnish with fried cashew pieces & serve.

Suggestion:

Keep in freezer compartment for about 15 minutes before serving.

Instant Pani Puri by Sowpernica

Contest entry posted by Sowpernica

Ingredients:

Puri’s – 20 to 25 (home-made or store bought)

Onion – 1 (finely chopped)

Date & tamarind chutney:

Tamarind water – 1 cup (small lemon sized tamarind ball)

Jaggery – 5 teaspoons

Chilli powder – 1 teaspoon

Dates – 10

Cumin seeds powder – 1 teaspoon

Green Pani:

Water - 1 ½ litres

Lemon juice – 2 teaspoons

Pani puri masala – 2 teaspoons

Kala Namak (black salt) – ½ teaspoon

Salt – 1 ½ teaspoons

Grind together:

Mint leaves – ½ bunch

Coriander stem – a handful

Coriander leaves – a handful

Cumin seeds – 1 teaspoon

Green chillies – 3 or 4

Ginger – a small piece

Filling:

Boiled potatoes – 3

Boiled white channa – 1 cup

Salt – ½ teaspoon

Coriander leaves – 2 teaspoons (finely chopped)

Chat masala – ¼ teaspoon

Method:

Pani:

1. Grind together all the ingredients mentioned.
2. Add it to water with panipuri masala powder, kala namak, salt, lemon juice & stir well for the ingredients to mix well.
3. Refrigerate the pani for 3 to 4 hours. (Or the ground contents could be mixed with chilled water)

Date & Tamarind chutney:

1. Pressure cook all ingredients for 2 whistles.
2. Once cooled, grind to smooth paste.
3. Strain to remove to residue.

Filling:

1. Coarsely mash potatoes & channa.
2. Add salt, chat masala, finely chopped onions & coriander leaves, mix well.

Arrangement:

1. Poke with thumb at the centre of each puri.
2. Stuff each puri with a teaspoon of filling.
3. Add ¼ teaspoon of date & tamarind paste to each puri.
4. Immerse into green pani & consume immediately.

For home made puri’s:

Wheat flour –  ½ cup

Sooji (rava) –  ½ cup

Salt – ¼ teaspoon

1. Mix rava, wheat flour, salt and enough water to knead into a soft dough.
2. Let it stand at least an hour.
3. Knead well again the dough.
4. Divide into small portions & roll out each to thin chappathi’s.
5. Cut small puris from it with any small cap.
6. Deep fry puris in hot oil.
7. When puri is puffed from one side, turn it over and continue frying till puffed from both the sides becomes crisp and light brown in colour.
8. Drain on paper towel.

Tip : For extra crispy puri’s microwave for a few minutes.