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Thursday, December 29, 2011

PARUPPU URUNDAI RASAM


INGREDIENTS:

Toor dhal - 1 cup
Dry red chillies - 3 or 4
Salt - as per taste
Oil - 2 tsp.
Hing
Tamarind - half the size of lemon
Rasam powder - 1 1/2 tsp.
Tomato - 1 big
Coriander leaves - for garnishing

To temper:
Ghee - 1 tsp.
Mustard seeds - 1/4 tsp.
Cumin seeds - 1/4 tsp.
Curry leaves - a sprig

METHOD:

For the urundais (balls):
Soak toor dhal and red chillies in water for 1 hour. Drain the water completely and grind to a coarse paste alongwith salt. Heat oil, add this paste and saute well till the colour changes and well cooked. Alternatively, you can steam in idli plates for 10 minutes. 
When cool, shape into small balls. Keep aside.

For the rasam:
Grind tomato to puree. Soak tamarind in 1/2 cup of water and extract juice from it. In a deep vessel, add pureed tomato, tamarind extract, salt, and hing.  When it boils,
 add rasam powderAllow it to boil till the raw smell is diffused.  Now add 3 1/2 cups of water. When it is slightly hot, "simmer the stove" and add the balls (koftas) one by one gently. Now, cook in "medium flame" till the balls float on top ( approx. 6-7 minutes).

Transfer to a serving dish and temper with the given ingredients. Garnish with finely chopped coriander leaves. Serve hot.  

Tuesday, December 20, 2011

PALAKKOTTAI (JACKFRUIT SEED) KUZHAMBU

JACKFRUIT SEED KUZHAMBU,PALAKKOTTAI KUZHAMBU,IYENGAR CUISINE,

INGREDIENTS:

Jackfruit seeds - 10

Tamarind - a lemon sized ball
Sambhar powder 
- 1 tsp.
Turmeric powder - a pinch
Asafoetida(hing)
Mustard seeds - 1/2 tsp.

Cumin seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Methi seeds - 1/2 tsp.
Oil - 3 tablespoons
Salt - as per taste
Curry leaves - few

METHOD:


Soak tamarind in water and extract pulp. Keep aside.

Crush the jackfruit seeds slightly using a stone crusher, de-skin and pressure cook alongwith water for two whistles. Drain the water.  Keep aside.

In a heavy bottomed pan, heat oil and add mustard seeds. When it splutters, add urad dhal.  When  it turns golden brown, add methi seeds, cumin seeds, hing, turmeric powder, and curry leaves .  Now add the cooked jackfruit seeds, sambhar powder
and slightly saute it being careful not to burn it. Immediately pour in the tamarind extract alongwith salt. Allow it to boil till thick.

Palakkottai kozhambu is ready to serve with rice and goes well poricha appalam.


NOTE:  The seeds can be de-skinned easily after crushing the seeds. 

Wednesday, December 7, 2011

THENGAI (COCONUT) BURFI - KARTHIGAI - A FESTIVAL OF LIGHTS


HAPPY KARTHIGAI TO ALL
For all karthigai recipes click on the captions of the pictures towards the end of this post. Now the thengai burfi...


INGREDIENTS:

Coconut - 1 big (soft scraps)

Sugar - 1 cup
Ghee - 2 tablespoons
Cashew - 10 broken to pieces

Cardamom powder - 1/2 tsp.

METHOD:

Scrap only the white portion of the coconut. Ensure soft scraping. Do not scrap the brown skin.

In a  heavy bottomed pan, add a ladle of water and sugar.  Make a sugar syrup of 1 thread consistency. Add scraped coconut and stir continuously. When the mixture leaves the sides and has white froths all over, add ghee, broken cashew pieces, cardamom powder and mix well. Spread on a greased tray evenly and cut into desired shapes.

Monday, November 28, 2011

GOBI 65 / CHILLI GOBI



INGREDIENTS:

Cauliflower - 1 (medium sized cut into florets)
Corn flour - 1cup
Maida - 1/2 cup
Ginger garlic paste - 1 tsp. ( I have not used)
Soya sauce - 1 tsp.
Chilli sauce - 1 tsp.
Chilli powder - 1/2 tsp.
Orange food colour - a pinch
Salt - as per taste
Oil - to deep fry

METHOD:

Wash, clean and cut cauliflower into florets.

Mix all the ingredients (except cauliflower), alongwith water, to form a semi thick batter.

Dip the florets in the batter and deep fry in oil.


An excellent starter / snack.  Goes well as a side dish for fried rice. 

Monday, November 21, 2011

PEAS MASALA


INGREDIENTS:

Dry green peas - 2 cups
Onions - 2
Turmeric powder - 1 tsp.
Salt - as per taste
Oil - 2 tablespoons
Lime - 1

To grind to a paste:

Cinnamon sticks - 2
Cloves - 3
Ginger - 1" piece
Garlic - 2 pods
A fistful of cooked peas
Green chillies - 4

For garnishing:

Coriander leaves - few
Onion rings and Tomato rings

METHOD:

Soak peas overnight. Pressure cook soaked peas alongwith turmeric powder and salt for 2 whistles and enough water. Drain the water and keep aside.

Chop onions finely.

Grind the items in "To grind to a paste".

In a pan, heat oil and fry the onions till translucent. add the ground paste and saute till oil leaves the sides, add the boiled peas and cook till thick. Squeeze a lime. Garnish with the items "For garnishing".

Goes well with toasted bread. Can also have it with phulkas and chappathis, pooris ,kulcha and naan.

Thursday, November 17, 2011

JAVVARISI PAYASAM / SAGO KHEER & A CELEBRATION

JAVVARISI PAYASAM , SAGO KHEER THANK YOU ALL FOR YOUR CONTINUOUS SUPPORT. MY BLOG HAS CROSSED 5 LAKH HITS. MAJORITY OF THE RECIPES HERE, BEING TRADITIONAL, WOULDN'T IT BE APT TO CELEBRATE IT WITH A PAYASAM?

INGREDIENTS:


Javvarisi (Sago) - 2 tablespoons
Sugar - 1/2 cup
Milk - 1 cup
Water - 1/2 cup
Powdered cardamom - 1/4 tsp.
Ghee fried cashews - 6
Ghee fried raisins - 10
Pachai karpooram (edible camphor) - a pinch
Ghee - 1 tsp.

METHOD:

Heat a heavy bottomed pan and fry the javvarisi till it turns to pure white. Now add 1/2 cup water, stir well and frequently. Cook till its opaque (like glass). Now, add sugar and cook till it dissolves. Allow it a boil. Switch off the stove, add milk, powdered cardamom, pachai karpooram, cashews and raisins. Mix well and serve hot.

Thursday, November 3, 2011

KARUVEPPILAI (CURRY LEAVES)KUZHAMBU - TWO VERSIONS

KARUVEPPILAI KOZHAMBU, CURRY LEAVES KOZHAMBU,KARUVEPPILAI KUZHAMBU, CURRY LEAVES KUZHAMBU,IYENGAR THALIGAI, PATHIYA THALIGAI(SAMAYAL), POSTPARTUM FOOD AND CAREThis is very good for digestion. This recipe is a "pathiya samayal" given to ladies after child birth. This kozhambu can be mixed with rice and best with curd rice also. I have given here two methods of preparing this kozhambu.

The best combination for this is Daangar pachadi and sutta appalam.

INGREDIENTS:

Tamarind - a lemon sized ball
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dhal - 2 tsp.
Toor dhal - 1 tsp.
Curry leaves - 1 cup (tightly packed)
Mustard seeds - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing - a pinch
Salt - as per taste

VERSION 1:

METHOD:


Soak tamarind in lukewarm water and extract thick pulp.

In a heavy-bottomed pan, heat a spoon of oil and fry pepper, chillies, hing, urad dhal and toor dhal till golden brown. Now add, curry leaves and saute well till it changes its colour. When cool grind everything in a mixie to a paste.

In the same pan, heat the remaining oil, add mustard seeds. When it splutters, pour in the tamarind extract and allow it to boil for five minutes. Now add the ground paste and let it boil till it thickens.

VERSION 2:

INGREDIENTS:

Tamarind - a lemon sized ball
Pepper - 1 tsp.
Cumin seeds - 1/2 tsp.
Dry red chillies - 1 or 2
Curry leaves - 1 cup (tightly packed)
Mustard seeds - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing - a pinch
Salt - as per taste

METHOD:

Heat a spoon of oil in a pan and fry pepper and chillies. When pepper splutters, add cumin seeds and saute for 5 seconds. When cool, grind this in a mixie, alongwith curry leaves, hing , tamarind and salt. Add a cup of water and grind again to a fine paste.

Heat the remaining oil, temper with mustard seeds and add the ground paste. Pour one more cup of water and mix well. Allow it to boil in a medium heat, till it reduces to half and thick.

Monday, October 31, 2011

PIRANDAI THOGAYAL

Pirandai / Perandai in Tamil, with ribbed veins, is a medicinal plant grown in kitchen garden. A small piece of stem planted in a pot grows abundantly, and it does magic in one's health. It is also known as bonevine, adamant creeper, and veldt grape.

Pirandai made in the form of thogayal or thuvaiyal can be had atleast once a week as it has many health benefits.

MEDICINAL BENEFITS OF PIRANDAI :

Pirandai has enormous medicinal benefits. It is useful in curing digestive problems , breathing problems, cough, piles, nausea, flatulence (vaayu or gas in digestive track, stomach and bowels). It acts as an appetiser.

IMPORTANT NOTE WHILE CLEANING PIRANDAI:

1. Pirandai makes the hand a little itchy. So, do not use your hand while washing the stem. Run under tap water.
2. Apply little gingelly oil to hand before cleaning and chopping. After chopping or cleaning again apply gingelly oil, rub a little salt over your hands and rinse your hand OR use a glove.
3. Adding tamarind to pirandai dishes is a must as it neutralises the itching tendency of this stem.

INGREDIENTS:

Pirandai - 1/4 cup (chopped)
Tamarind - half the lemon size
Scraped coconut - 1/2 cup
Curry leaves - a fistful
Jaggery - a turkey berry(sundakkai) size (optional...I didn't use)
Dry red chillies - 2
Pepper - 1/2 tsp.
Urad dhal - 1 tablespoon
Salt - as per taste
Oil - 1 tablespoon

METHOD:

Pluck or select tender stems of pirandai. Wash well. Peel off the ribbed, hard veins. Chop into small pieces.

1. Heat a kadai, add a tsp. of oil and fry the red chillies, pepper and urad dhal to golden brown. Keep aside.

2. In the same kadai, saute the curry leaves without moisture. Keep aside.

3. Again in the same kadai, heat the remaining oil and add the chopped pirandai, simmer the stove and saute well for 5 minutes.

Grind 1,2 and 3 alongwith scraped coconut, tamarind and salt to a coarse paste.

Pirandai thogayal is ready to be mixed with hot cooked rice and ghee.

Tuesday, October 25, 2011

RABDI / RABRI

HAPPY DEEPAVALI
Rabdi is a rich and creamy dessert made by thickening milk. It can be served hot or cold and served alongwith gulab jamuns and bombay jalebis.

INGREDIENTS:


Milk (full cream) - 3 litres
Sugar - 1 1/2 cup
Saffron - a generous pinch
Almonds - 5
Pistachios - 10
Cardamom - 4

METHOD:

Bring milk to a boil. Reduce flame and allow it to boil till it reduces to quarter. Stir in between to avoid burning. Add sugar and stir till it dissolves. Add the saffron, cardamom powder and mix well. Reserve few strands of saffron for garnishing. Garnish with grated almonds, pistachios and saffron. Serve hot or cold.

Tuesday, September 27, 2011

PACHAIPAYARU SUNDAL / GREEN GRAM SUNDAL


The "Naivedhyam" for navarathri is mostly Sundal(Sweet or Salt)in the evenings. Puttu is made on a Friday of Navarathri. Kondakadalai (Black chana dhal) sundal and appam is made on Saraswathi Pooja day. Some make kadalai urundai also. Payasam is also made daily. Apart from green gram sundal I have given links to all the sundals and payasams towards the end of this post. HAPPY NAVARATHRI.

INGREDIENTS:
Green gram- 1/4 kg.Scraped coconut - 1/4 cup
Salt - as per taste

TEMPERINGS:
Mustard seeds - 1/4 tsp.
Turmeric powder- a pinch.
Urad dhal - 1 tsp.
Dry red chillies - 1 0r 2
Hing
Curry leaves - few
Oil - 1 teaspoon
METHOD:

Dry roast green gram and soak in water for half an hour. Pressure cook with salt for two whistles or until soft. When the pressure is released, take out, drain the water completely and keep it aside.

Heat oil and temper with the given ingredients.
Add scraped coconut and saute well for a minute.
FOR ANY SALT SUNDAL:

INGREDIENTS:
Any pulse of your choice- 1/4 kg.

TEMPERINGS:
Mustard seeds - 1/4 tsp.
Turmeric powder- a pinch.
Urad dhal - 1 tsp.
Dry red chillies - 1 0r 2
Scraped coconut - 1/4 cup
Hing
Salt - as per taste
Curry leaves - few
Oil - 1 teaspoon
METHOD: Cook the pulses as said here and temper with the given ingredients.
SWEET SUNDAL: This is made only with Karamani(cow peas) or Pachaipayaru(green gram)

Karamani or Pachaipayaru - 1 cup
Crushed jaggery - 3 teaspoon

TEMPERINGS:
Oil - 1 teaspoon
Mustard seeds - 1/4 tsp.
Dry red chilly - 1
Scraped coconut - 1/4 cup

METHOD:

Cook the pulses as said here, drain the water completely. Heat a teaspoon of oil and temper with mustard seeds and dry red chilly. add the cooked pulse, a pinch of salt and jaggery. When thick add coconut and mix well.

LINKS FOR NAVARATHRI MENU:


TIPS ON COOKING PULSES FOR SUNDAL
AAMA VADAI
PUTTU
PAYASAMS
KADALAI URUNDAI
APPAM (TANJORE STYLE)
APPAM (NEIYAPPAM)
KONDAKADALAI(BLACK CHENNA SUNDAL)
KABUL CHENNA SUNDAL
GROUNDNUT SUNDAL

Monday, September 26, 2011

VEGETABLE KADAPPA (JAIN)


I just tried this as we make kumbakonam kadappa(link here) sans onion and garlic. It was so colourful and comfortable with mild spices & tasted great with phulka and pooris.

INGREDIENTS:


Moong dhal - 1 tablespoon
Mixed vegetables - Cauliflower, baby corn, beans, carrot,peas - 2 cups
Potato - 1 (medium-sized)

Green chillies - 3
Aniseed (sombu, saunf) - 1 tsp.
Pottukadalai(Roasted gram) - 1 tablespoon
Coconut scraped - 1/4 cup
Cinnamon - 1" piece - 1
Cloves - 3
Bay leaf - 1
Salt - as per taste
Oil - 3 tablespoons
Coriander leaves - few

METHOD:

Pressure cook moong dhal or cook moong dhal in water till soft and mash it well.

Boil potato and mash it roughly.

Dice vegetables.

Grind pottukadalai, sombu, green chillies, and grated coconut to a fine paste.

Heat oil in a pan, and temper with the whole spices. Add the diced vegetables, saute well, sprinkle some water and cook covered till 3/4th done. Now add the roughly mashed potatoes, moong dhal and salt. When it starts boiling add the ground paste. Check for salt and allow it to boil till the raw smell is diffused.

Garnish with coriander leaves. Serve hot with dosas. Best with phulkas, chappathis and pooris.

Monday, September 19, 2011

ERISERI / CHENA ERISERI / ERISSERY

Chena eriseri is a traditional kerala recipe. A single vegetable or combination of vegetables like pumpkin, raw banana etc. or adding cowpeas are also the variations. However, I would like to do this with a combination of yam and ashgourd.

INGREDIENTS:

Senaikizhangu (yam) - 1/2 kg
Ash gourd - 1/4 kg.
Salt - To taste
Turmeric powder - 1/4 tsp.
Oil - 1 teaspoon

To grind to a paste:
Pepper - 1/2 teaspoon
Red Chilli - 2
Cumin Seeds- 1/4 teaspoon
Scraped Coconut - 1/2 Cup

Tempering:
Coconut Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Curry leaves - few

METHOD:

Peel & chop yam(senaikkizhangu) into cubes. Wash well. Similarly, peel and chop ashgourd into cubes.
Boil yam in water alongwith turmeric powder and salt till soft. Drain well and keep aside.

Likewise, boil ashgourd in water alongwith turmeric powder and salt. This ashgourd water need not be discarded.
Mix both and keep it ready.

Heat oil in a pan, add pepper, when it crackles add the red chillies, cumin seeds and finally the scraped coconut. Saute for a minute. When cool, grind in a mixie to a smooth paste.
Add the ground paste to the cooked vegetables, add little more salt and allow the mixture to boil for a while. Add some more water if needed.
Heat coconut oil, temper with mustard seeds, curry leaves and add this to the above mixture.

Chena erisseri goes well with plain rice and also as a side dish with south indian thali.

VARIATION:

Fry scraped coconut or finely chopped coconut pieces in coconut oil till golden brown and season the above mixture.

    Monday, September 12, 2011

    BABY CORN PEAS MASALA



    INGREDIENTS:

    Baby corn - 10
    Shelled peas - 1/4 cup
    Cumin seeds - 1/4 tsp.
    Turmeric powder - 1/4 tsp.
    Garam masala - 1 tsp.
    Salt - as per taste
    Oil - 2 tablespoons
    Cashews - 6
    Scraped coconut - 2 tablespoons
    Onion - 1
    Tomato -1
    Green chilli - 2
    Coriander leaves - few

    METHOD:

    Cut baby corn into finger long pieces. Boil baby corn in water alongwith turmeric powder and salt, till done but crunchy.

    Boil peas with salt separately. Keep aside.

    Soak cashews in lukewarm water for 10 minutes.

    Heat a spoon of oil in a pan, and saute onion, tomatoes and green chilli till the raw smell diffuses and oil leaves the sides. Grind to a fine paste alongwith cashews and scraped coconut.

    In the same pan, heat the remaining oil, temper with cumin seeds and add the ground paste. Saute well. Now add half a cup of water. When it starts boiling, add the cooked peas and baby corn. Cover and cook for 3 more minutes. Take out the lid and add garam masala. Mix well and cook for a minute. Garnish with coriander leaves. Serve hot with any Indian flat bread.

    Monday, September 5, 2011

    RAVA LADDU


    INGREDIENTS:

    Bombay rava (sooji) - 2 cups
    Sugar - 2 cups OR Boora chakkarai - 2 cups.
    Cashews - 10
    Ghee - 3/4 cup
    Powdered cardamom - 1/2 tsp.


    METHOD:

    Heat a pan and dry roast rava till golden brown. Pound it to a fine powder. (preferably in a flour mill). Powder the sugar finely using a mixie. OR you can also use the boora chakkarai (powdered sugar) which will be available in the stores in powdered form.

    Break the cashews into small pieces and fry it in ghee till golden brown.

    Melt ghee. This should be warm while shaping the balls.

    Mix the powdered rava, powdered sugar, cardamom powder and cashews well. Add the melted ghee little by little and shape into balls. (DO NOT POUR IN THE ENTIRE GHEE. POUR A LADLE OF GHEE AND SHAPE FOUR OR FIVE BALLS) Repeat the procedure for the entire mixture. Shape all the balls tightly.

    NOTE: Little milk can be sprinkled if felt difficult to shape.

    Friday, August 26, 2011

    CORN FLOUR HALWA / KARACHI HALWA & A CELEBRATION


    After quite a long time, I looked upon my blog hits statistics and WOW!!!!! I am really happy that my blog has reached about 4,13,684 hits as of now.

    Some statistics of my cookery blog:

    No:of posts posted - 423
    No: of invaluable friends - 469
    No: of hits - 4,13,684

    Thanks a lot for your loving and continuous support and invaluable friendship. Its you all who have made it a real success. Thanks for your prayers and suggestions as well, which helps me to be more committed and dedicated in my work.

    Coming to the recipe, I have posted a pointwise instruction as numbered in the pictures.

    INGREDIENTS:

    Corn flour - 1 cup
    Water - 3 cups
    Sugar - 2 cups
    Ghee - 1/2 cup
    Almond & Cashews - 1/4 cup
    Powdered cardamom - 1/2 tsp.
    Red food colour - a generous pinch

    METHOD:

    1. Dry roast corn flour till the raw smell is diffused but the colour should be white.
    2. Crush almonds and cashews and fry it till golden brown in a spoon of ghee. Grease a plate (preferable 2" depth) with ghee and spread the fried nuts and cardamom powder. Keep aside.
    3. Mix corn flour with water. Add the food colour. Make a liquid without any lumps.
    4. Heat a pan, add sugar and 1/4 cup of water.
    5. Stir till the sugar is dissolved.
    6. Allow the sugar syrup to boil until one string consistency.
    7. Pour in the corn flour mixture to the sugar syrup.
    8. Stir continuously.
    9. When the mixture is like jelly add the ghee little by little.
    (Note : Do not pour in the entire ghee).
    10. Stir continuously till the ghee leaves the sides of the pan, and a little more.

    11. Take the greased plate.
    12. Transfer the mixture quickly into the plate and pat it to get a uniform surface.
    13. When slightly warm transfer it upside down into a serving tray.
    14. Allow it to cool.
    15. Grease a knife with ghee and cut into desired shapes.
    16. Delicious home made corn flour halwa is ready.

    Tuesday, August 23, 2011

    SOOKHI SABZIAN / SOOKHI SUBJI


    INGREDIENTS:

    Mixed vegetable - 2 cups. (Any vegetable of your choice. I have used capsicum and cauliflower)
    Cauliflower florets - 2 cups
    Capsicum - 1
    Tomato - 2
    Onion - 1 (optional)
    Grated ginger - 1/4 tsp.
    Cumin seeds - 1/2 tsp.
    Mustard seeds - 1/8 tsp.
    Turmeric powder - a pinch
    Coriander powder - 1 tsp.
    Cumin powder - 1/4 tsp.
    Garam masala - 1/2 tsp.
    Chilli powder - 1/2 tsp.
    Amchur - a pinch
    Hing - a pinch
    Salt - as per taste
    Coriander leaves - few
    Oil - 2 tablespoons

    METHOD:

    Cut cauliflower into florets, wash well and soak in water alongwith salt for 15 minutes.

    After de-worming wash the florets again. Half boil the florets alongwith salt. Drain & keep aside.

    Chop onions, tomatoes and dice capsicum.

    Heat oil in a pan and add mustard seeds. When they crackle, add turmeric powder and cumin seeds. Add grated ginger, and capsicums(If adding onions, add at this stage. I haven't used it). Saute till u find white spots in the capsicum . Now add chopped tomatoes and saute for 5 minutes. Add the half-boiled cauliflowers. Add coriander powder, cumin powder, chilli powder and required amount of salt. Mix well, sprinkle some water and cook covered till done. Take out the lid and add the garam masala. Mix well and saute for a minute. Turn off the heat and add amchur powder.

    Garnish with coriander leaves.

    A simple cauliflower-capsicum curry and a comfortable side dish with Phulkas, rotis and pooris. Goes well with South Indian & North Indian thali.

    Monday, August 8, 2011

    MALAI PARWAL (JAIN)


    Kovakkai in Tamil, parwal/ tindora in Hindi, dondekaya in kannada, is a vegetable which has a lot of health benefits. Studies say it reduces blood sugar levels and is highly beneficial for diabetic patients and it is rich in beta carotene.

    INGREDIENTS :
    Kovakkai (Parwal) - 1/4 kg.

    Tomato - 1

    Turmeric powder - a pinch
    Coriander powder - 1/2 tsp.

    Garam masala powder - 1 tsp.

    Salt - as per taste
    Milk - 1/4 cup

    Fresh cream - 1 tablespoon

    Tempering:


    Oil - 2 tablespoons

    Cumin seeds - 1/4 tsp.
    Cinnamon - 1" stick
    Cloves - 2
    Cardamom - 1

    To grind to a paste :

    Cashews : 5 or 6
    Coconut scraped - 1 tablespoon

    Red chillies - 2


    METHOD:


    Chop tomatoes. Wash and cut parwal into thin, long pieces.


    In a pressure pan, heat oil, temper with the given ingredients, and add the tomatoes. Saute well. Now, add parwal, turmeric powder, coriander powder , required amount of salt and mix well. Saute for 2 minutes. Add a cup of water and pressure cook for a whistle.

    Meanwhile, grind the cashews, coconut, and red chillies to a fine paste. Keep aside.

    When the pressure is released from the pan, take out the lid and add the ground paste and garam masala. Add milk and cook in low heat till thick. Finally add the fresh cream and mix well.

    Serve hot with any Indian flat bread of your choice.

    Monday, August 1, 2011

    BABY CORN GOLDEN FRY (GOLDEN FINGERS)


    INGREDIENTS:


    Baby corn - 15
    Corn flour - 1/2 cup
    Maida - 1 tablespoon
    Rice flour - 1 tablespoon
    Ginger - garlic paste - 1 tsp. (optional)
    Salt - as per taste
    Ajinomoto - a pinch (optional)
    Chat masala - 1/4 tsp.
    Chilli powder - 1/4 tsp.
    Pepper powder - 1/8 tsp.
    Oil - to deep fry
    Cooking soda - optional

    METHOD:

    Clean and wash baby corns. Microwave high for 1 minute. Keep aside. If boiling in water, half- boil and pat it dry.

    Mix all the other ingredients well . Add water and whisk well to form a smooth and medium-thick batter.

    Dip the baby corns in the batter and deep fry in oil till golden brown and crisp. Serve hot with tomato ketch-up and chilli sauce.

    Wednesday, July 27, 2011

    GOBI TIKKA / TANDOORI GOBI (MICROWAVE METHOD)


    A wonderful starter, snack and side- dish too.

    INGREDIENTS:


    Cauliflower - 1 medium - sized (2 cups florets)
    Kasoori methi - 1 teaspoon
    Curd - 1/2 cup
    Ginger garlic paste - 1 tsp. (optional)
    Garam masala - 1 tsp.
    Corn flour - 1 tablespoon
    Lemon juice - 1 tsp.
    Cumin powder - 1/8 tsp.
    Coriander powder - 1 tsp.
    Pepper powder - 1/4 tsp.
    Chilli powder - 1/2 tsp.
    Kashmiri chilli powder - 1/4 tsp.
    Turmeric powder - a pinch
    Salt - approx. 1/2 tsp.
    Oil - for brushing
    Chat masala - 1/4 tsp.


    METHOD:

    Take out the florets from the cauliflower, wash well and immerse in a bowl of water alongwith salt. Leave for 10 minutes. This procedure is to de-worm the florets. Drain the florets. Pat it dry.

    Crush kasoori methi leaves with your palm. Mix all the ingredients (except chat masala, lime juice and oil) to a paste. Add the florets to this paste. Mix well. Marinate for 1 hour.

    Arrange the marinated florets in a micro-proof dish and MICRO-HIGH for 10 minutes.

    Now brush with generous amount of oil and grill for 8 - 10 minutes flipping it frequently.

    Sprinkle chat masala and queeze a lime and serve hot with phulkas and parathas.

    VARIATIONS:

    1. Can also be deep fried in oil, simple of all.
    2. Can also be skewed in skewers and baked for 10 - 12 minutes.
    3. If using a convection oven, pre-heat the oven and cook for 12 minutes on combination mode for 200 degrees and brown further for 5 minutes. I have not tried this though.
    4. Can also shallow fry using a tawa. Be careful not to burn it.

    Tuesday, July 19, 2011

    PRASAVA LEHIYAM (LEGIYAM)


    This marundhu or legiyam is different from the deepavali lehiyam. This is given to new mothers which helps them in digestion, healing and regaining health after delivery.

    Elders at home prepare the lehiyam and give a small ball out of it to the new moms.
    Many herbal products are used in this, but now these are readily available in powdered form. As I have already mentioned in my post - partum post, this powder is available in dabba chetty kadai, Kutchery road, Mylapore. Just ask for prasava lehiyam powder. The store can be contacted on 044-24985125.

    INGREDIENTS:

    Prasava lehiyam powder - 100 gm. pkt.

    Jaggery
    Ghee – 25 gms

    Gingelly oil – 1 tablespoon


    METHOD:


    Sieve the powder.


    Heat a kadai, add the powder and slightly heat it. Transfer the powder to a plate.


    Mix little water to form a dough.


    Take equal quantity of jaggery. (Jaggery and dough ratio = 1:1)


    Dissolve jaggery in a ladle of water and filter it without any dust or mud.


    Now, heat a heavy bottomed pan, add the dough, jaggery and stir well.


    When half- done and thick, add oil and ghee.
    Stir continuously.

    When glossy, immediately transfer it to a vessel.
    Make small balls out of it, and consume a ball after the meal.

    Deepavali lehiyam( legiyam) OR deepavali marundhu link is here.

    Tuesday, July 12, 2011

    ANGAYA PODI

    This is a powder which cures indigestion and stomach upsets. This powder when mixed with rice & gingelly oil, effectively controls diarrhoea. This powder is also used during post partum period.INGREDIENTS:

    Karuveppilai (Curry leaves) - a fistful Pepper - 1/4 tsp.
    Cumin seeds - 2 tsp.

    Dried Sundakkai vathal - 20

    Asafoetida - a pinch
    Salt - to taste ( approx. 1/4 tsp.)

    Ghee or gingelly oil - 1 tsp. (FOR MIXING WITH RICE)
    VARIATION: Kandathippili, Sukku (dry ginger), veppampoo (dried neem flowers), manathakkali vathal & coriander seeds can also be included in the ingredients.

    METHOD:


    Wash the curry leaves, pat it dry and dry roast in a heavy bottomed pan till crisp. Saute continuously. Keep aside.


    Dry roast pepper till it splutters. Keep aside.


    Dry roast cumin seeds till golden brown. Keep aside.

    Dry roast sundakkai till black but should not be burnt.


    Add a pinch of asafoetida and little salt. Grind everything to a powder.


    HOW TO USE: In cooked rice, put 1 or 2 tsp. of this powder. Heat a tsp. of gingelly oil or ghee and pour over this powder . Mix well and eat.

    Wednesday, July 6, 2011

    AVALAKKI BISI BELE BHATH / BISI BELE AVALAKKI


    INGREDIENTS:

    Getti aval (thick variety poha) - 1 cup
    Toor dhal - 3/4 cup
    Tamarind - a lemon sized ball
    Turmeric powder - 1/4 tsp.
    Mixed vegetables(carrot, beans, shelled peas) - 1 cup
    Small onions - 1/2 cup
    Salt - as per taste
    Gingelly oil - 3 tablespoons
    Ghee - 2 tsp.
    Ghee fried cashews - 8
    Mustard seeds - 1/2 tsp.
    Curry leaves - few

    TO POWDER:

    Cinnamon stick - 1"
    Cloves - 4
    Coriander seeds(Dhania) - 2 tablespoons
    Gram dhal - 1 tsp.
    Maratta mokku - 2
    Dry red chillies - 3
    Hing
    Dessicated OR fresh scraped coconut - 2 tsp.

    METHOD:

    Soak aval (poha) in water for fifteen minutes.

    Pressure cook toor dhal with turmeric powder. Mash well and keep aside.


    Extract juice from tamarind. Keep aside.

    Drain the water from aval completely and squeeze out the water using your hands.

    In a heavy-bottomed pan, heat a spoon of oil and fry the items mentioned for powder and dry grind in a mixie.

    In the same pan, heat oil, fry the onions till transparent, add the mixed vegetables, little salt and when half done add the tamarind extract and boil till the raw smell goes. Now add the soaked & squeezed aval and mashed dhal. Add salt.
    Add a cup of water to get the desired consistency.
    Cook for a while, in medium heat, till the aval is cooked and soft. Stir frequently. Now add the powdered items. Mix well and stir for a minute.

    Temper with mustard seeds and curry leaves. Add fried cashews. Top with ghee and serve hot with deep fried javvarisi vadaam or papads.

    Thursday, June 30, 2011

    HOW TO CLEAN VAZHAIPOO (BANANA BLOSSOM)

    Banana blossom, vazhaipoo in tamil, has immense medicinal properties. The flower is rich in fibre and is effective in treating menstrual disorders like excessive bleeding & painful menstruation. It provides relief from stomach ailments, especially ulcers. Cleaning the flower is a task for novice cooks, but the benefits are worth the task.

    South indians make a variety of dishes (poriyal, paruppusili, vadai etc.) with these flowers.

    The pictures are self explanatory, yet a small explanation.


    Apply oil on your hands. Remove the bracts (red coloured petals).


    Collect all the florets.

    How to open the flowers?.. Gently rub the top edges of the flower on your palm. The flowers will open and you will find a hard stamen (KaLLan in Tamil) and husk(plastic like small petal). Remove the stamen and the plastic like petal.These are to be discarded and should not be used while cooking the flowers as they will be very hard.

    Continue the procedure with all the blossoms.

    Chop the blossoms finely and add to a bowl of diluted buttermilk to prevent discolouration. Vazhaipoo is ready to cook.

    Tuesday, June 28, 2011

    VAZHAIPOO (BANANA BLOSSOM) PARUPPUSILI

    Banana blossom, vazhaipoo in tamil has immense medicinal properties. The flower is rich in fibre and is effective in treating menstrual disorders like excessive bleeding & painful menstruation. It provides relief from stomach ailments, especially ulcers.

    NOTE: The stamen and filament should be removed before cooking . A separate post on cleaning vazhaipoo (Banana blossom) will follow. Cleaning is time consuming but worth it.

    INGREDIENTS:

    Vazhaipoo (banana blossom) - 1

    To temper:

    Mustard seeds - 1/4 tsp.
    Urad dal – 1/2 tsp.
    Curry leaves -a sprig
    Oil - 3 tablespoons

    To coarsely grind:

    Toor dal - 1 cup
    Dry red chillies – 3
    Turmeric powder - a pinch
    Salt - to taste


    METHOD:

    Soak toor dal and red chillies in water for 1/2 an hour. Drain completely and grind coarsely alongwith salt & turmeric powder. If necessary, sprinkle water. Steam cook the ground paste for ten minutes and keep aside.

    Finely chop vazhaipoo and boil in water alongwith salt and turmeric powder, drain it and squeeze out the excess water using your hand.

    Heat oil in a pan, temper with mustard seeds , urad dal and curry leaves. Add the steam cooked paste and fry for 5 minutes. Add the boiled vazhaipoo, mix well and saute for 3 more minutes.

    Serve hot. An excellent side dish with south indian thali.

    Tuesday, June 21, 2011

    HOW TO CLEAN SUNDAKKAI (TURKEY BERRY)

    Sundakkai(Bhankatiya, in Hindi) is known for its healing properties. It is slightly bitter in taste and helps in proper digestion. It destroys intestinal worms and bacteria. Malai sundakkais are less bitter than naatu sundakkais. Turkey berries (Sundakkai) should be cleaned and de-seeded before cooking. After cleaning, these can be used in kozhambus and also sundried and preserved for a year.

    THE PROCEDURE OF CLEANING SUNDAKKAIS:

    Select green sundakkais.


    Remove the stalks. Crush slightly with a stone crusher.

    Drop these into a bowl of water. Using your hand, slightly press the sundakkais inside the water and rinse well. The seeds will settle down in the bottom. Take out the sundakkais. Discard the water. Fill fresh water and repeat the procedure twice. The sundakkais (turkey berries) are ready to use.