Friday, October 30, 2015

Kathirikkai Kothsu | Brinjal Gothsu | Easy Brinjal Gothsu Recipe

Kathirikkai Kothsu | Brinjal Gothsu is a South Indian side dish | dip using eggplants|brinjals as a main ingredient to serve as a side dish for idli, dosa, pongal, etc. I like this gothsu with hot steaming idlies or with sponge dosas rather than with any other stuff. The recipe is quite simple; I made it simpler by using  pressure cooker. I prefer to prepare this “ÖPOS” brinjal kothsu  with  fresh, tender brinjals. I’ve used Vellore brinjals in this recipe which are soft, tender & fleshy.

Here we go for the recipe.
Recipe for Kathirikkai Kothsu | Brinjal Gothsu | Easy Gothsu Recipe:
Cuisine : Indian| South Indian
Category: Side Dish
Preparation time :5 Minutes
Cooking time : 15 Minutes
Serves  – 2
  • Brinjal (cut into small cubes) – 1 cup
  • Onion (finely chopped) – 1 No.
  • Green chilli (slitted) – 1 No.
  • Tomatoes (finely chopped) – ½  - ¾ cup
  • Sambar powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Salt to taste

For seasoning:
  • Oil – 1 tbsp
  • Mustard – 1 tsp
  • Jeera|Cumin seeds – 1 tsp
  • Curry leaves - few

  1. Wash brinjals and cut into small cubes. Transfer to a bowl with water.
  2. In a pressure cooker, heat oil and season with the items given “For seasoning”.
  3. Add green chilli and sauté for a minute.
  4. Add the finely chopped onion and sauté till it becomes translucent.
  5. Add the tomatoes and sauté till they become mushy.
  6. Add the brinjal and sauté  until the skin colour changes.
  7. Add the masala powders and mix everything well.
  8. Add the required salt and a cup of water.
  9. Close the lid and pressure cook for 4 whistles in simmer.
  10. Open the lid once the pressure subsides and mash the contents with a wooden masher.
  11. Transfer to a serving bowl.

Spicy, creamy kathirikai kothsu is ready to enjoy with hot steaming idlies.
  • Always use fresh, fleshy brinjals to get creamy gotsu.
  • If you prefer more tanginess in the dish, tamarind juice can be added at the end.
  • Mash the kothsu when it is hot.
  • I like to mash the kotsu coarse like the way shown in the pic.

Tags: Kathirikkai kothsu recipe, Brinjal kothsu recipe, Brinjal Gothsu recipe, Velur kathirikaai recipe, Velur Mullu kathirikkai recipe, How to prepare kathirkai kothsu in pressure cooker?,  OPOS brinjal kothsu, Easy brinjal kothsu recipe, side dish for idli, side dish for dosa, side dish for Ven Pongal, Side dish for kolukattai
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Thursday, October 29, 2015

Instant Murukku|Chakli using Idiyappam Flour| Easy Diwali Recipes

Murukku | Chakli is a traditional Indian snack made during festivals like Diwali, Krishna Jayanthi,etc I’m sure everyone has  nostalgic memories related to Deepavali sweets & savouries and one among them is murukku. Now-a-days, we too try to replicate things for festivals like our moms but it is very difficult to do everything from scratch as our moms & grand moms did those days. Ofcourse lot of readymade flours available to help us in this fast world. I don’t dare to buy those to do experiments. But readymade idiyappam flour is the one which I keep stock always for preparing idiyappam for our dinner. Once  I tried the murukkus  with idiyappam flour and they were so light, crisp & soft. From then on, I tried so many times with different brands & every time it came out well. It is a fool proof recipe, even the beginners can try without any fear.
Let us move on to the recipe!

Recipe for Murukku|Chakli using Idiyappam Flour| Easy Diwali Recipes:

Cuisine : Indian| South Indian
Category: Snack
Preparation time : 10 Minutes
Cooking time : 25 Minutes
yields  – 12-15 (medium size)
  • Idiyappam Flour – 1 cup
  • Roasted gram dhal| Pottukadalai powder – ¼ cup
  • Butter (at room temperature) – 1 tsp
  • White sesame seeds  or Jeera – 1 tbsp
  • Salt  to taste
  • Oil – for frying
  • Water – as needed
  1. Heat 2 cups of water in a sauce pan.
  2. Dry muruku press with star hole and a flat laddle .Grease both with little oil and keep ready.
  3. In the mean time, heat oil in a broad kadai.
  4. Sieve idiyappam flour and transfer it into a mixing bowl.
  5. Powder pottukadalai in a mixer and sieve. Measure ¼ cup powder and add it to the idiyappam flour. Add salt and jeera|sesame seeds and mix everything well.
  6. Add butter and mix well with your hands. Then add hot water little by little and knead into a soft dough.
  7. Divide the dough into equal cylinders and place one in the murukku press. Squeeze the dough on the back of the greased ladle in circular pattern.
  8. Gently slide this into the hot oil and wait for 2 minutes.
  9. When you see the murukku becomes firm in texture, transfer it to the other side and cook till the oil sound stops. Take out and keep on the paper towel.
  10. Store in an air tight container once they completely cool.
Soft & crispy murukku is ready for Diwali!
  • Don’t add roasted gram dhal powder more than the quantity mentioned.
  • These murukkus tend to drink oil as we are adding hot water in the recipe. Keeping the chaklis on paper towel for sometime helps in draining the extra oil.
  • Don’t trun the murukkus as soon as you drop in the oil because that will make the murukku to break.
  • I’ve tried chaklis with these brands-“Priyam & Double Horse idiyappam flour”.
  • You can add chilli powder, asafoetida as per your choice.
Tags: Murukku recipe, Easy Chakli recipe, Deepavali recipes, easy Diwali Recipes, Murukku with idiyappam flour,  Deepavali Savory recipes, Easy snack recipes,  How to prepare murukku using idiyappam flour?, Murukku with idiyappam flour & pottukadalai powder
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