Buttermilk Rice Cakes (Mor Kali)

This is one recipe which reminds me of my childhood when my grandmom or mom used to prepare it without much ingredients in hand..It's called MOR KALI OR MOR KUZHU or we can call it Buttermilk Rice Cakes

Ingredients

Rice flour - 1 cup
Thick Buttermilk - 1 cup (slightly sour)
Gingelly Oil - 3 tbsp
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Curry leaves - 1 sprig
Asafoetida - a generous pinch
Sun dried Green Chillies (Mor milagai) or Dried Red Chilli - 2 to 3
Salt to taste
Water - 2.5 cups

Method

1. In a Bowl, add Rice flour and Buttermilk, mix them to a lump free mix. 
2. Add water to make it a mix of running consistency
3. Add Salt to taste
4. Heat 2 tbsp of oil in a Kadai, add Mustard seeds, Urad Dal, Asafoetida, Curry Leaves and sun dried Green Chillies. Saute till the Chillies turn dark brown
5. Add the rice flour mix and keep stirring constantly in medium to low flame
6. Within few minutes, the mix will start coming together and form lump..
7. At this time, Add the remaining 1 tbsp of oil and mix till it leaves sides
8. Transfer it to a greased tray and cut into desired shape when it's partially cooled.

Peanut Chutney (Andhra Style)

This is one Chutney close to my Heart as this was one thing I learnt immediately after Marriage. 

Ingredients

Peanuts - 1/2 cup (roasted and deskinned)

Garlic - 3 cloves

Dried Red Chilli - 3 ( 1 for tempering)

Onion - 1 small (sliced)

Tamarind - just a small bite size (soaked in water)

Salt to taste

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Asafoetida - generous pinch

Method

1. In a Kadai, dry roast peanuts and then deskin it

2. After turning off the Kadai, when it is still hot just add other ingredients except salt to accentuate it's Flavours

3. Put all ingredients in a mixer along with salt and grind to fine paste.

4. Add water if it is too dry to bring it to Chutney consistency

5. Take a small Kadai, heat oil, add Mustard seeds, urad dal and asafoetida with a dry red chilli. 

6. Temper it on the Chutney. Serve with hot Idly or Dosas

Carrot Kurma

Ever since I had Kurma Parotta in Chennai Hotel Saravana Bhavan, I always wanted to try it.. Here's my take on South Indian Style Carrot Kurma.

Ingredients
Carrots - 4 to 5 (finely chopped)
French Beans - 5 to 6 (finely chopped)
Potato - 2 (finely chopped)
Onion - 2 (finely chopped)
Green Chilli - 1slit into two
Ginger - 1/2inch (finely chopped)
Garlic - 3 pods (finely chopped)
Curry leaves - 1sprig
Cinnamon sticks - 2 inches (broken into two)
Bay leaves - 1 (optional)
Garam Masala - 1 tsp
Red Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Salt to Taste
Oil - 2 tbsp

To Soak and Grind
Cashews - 6 to 7
Poppy seeds - 1.5 tsp
Coconut - 1/3 cup

Method

1. Heat oil in a 2 or 3 liter cooker, add Mustard seeds, curry leaves, cinnamon sticks, bay leaves, garam masala powder
2. Wait for a minute, add Chopped garlic, ginger, onions and tomatoes
3. Saute for 2 minutes, add turmeric powder and chopped carrots, beans and potatoes
4. Add red chilli powder and salt to taste
5. Add water till the level veggies are immersed in water
6. Grind the ones mentioned in "To Soak and Grind" after soaking for 30 mins into a fine paste
7. Cook for just one whistle and allow it to release naturally
8 B t back to heat and add the ground paste and just simmer for 2mins
9. Serve hot with chapati, Parotta, idly, Idiyappam, or even hot rice

Tips to note:
1. You may also add other whole spices like black and green cardamom, cloves etc and reduce garam masala
2. You may add other veggies like peas, cauliflower, capsicum to make to more nutritious and colourful