“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

Find a recipe

Loading...

Friday, July 12, 2013

GLOSSARY - FRUITS - A TO Z


GLOSSARY - FRUITS - A TO Z
English
Tamil
Hindi
Apple
AppleSaeb
Banana (ripe) Plantain fruit
Vazhaippazham
Kela
Citron
Naarthangai, Kichilipazham
Chakotra
Custard apple
Sitha pazhamSitaphul
Dates
PaerichampazhamKhajoor
Figs
Athi Anjeer
Grapefruit
BamblimasChakotara
Grapes
Dratshaippazham Angoor
Guava
KoyyappazhamAmrud
Iceapple
NunguTaad-gola
Jackfruit
PalappazhamKathal, Fanas
Jamoon
NavalpazhamJambul
Jujube
Ilandai pazhamBer
Lemon
ElumichampazhamNimbu
Mango
MampazhamAam
Musk Melon/Cantaloupe
Kirni PazhamKharbooja
Orange
OranjuSantra
Papaya
Pappali pazham Papita
Pears
Vaal berikkai Nashpati
Pineapple
AnnasippazhamAnanas
Plantain fruit
VazhaippazhamKela
Plum
PlumsAloo bukhara
Pomegranate
MadhulampazhamAnaar
Sapota
Sappota pazhamChickoo
Sugarcane
KarumbuGanna
Sweet Lemon
Sathukudi Mausambi
Watermelon
DarbooshaniTarbooj
Wild lemon
KadarangaiSadaphal
Woodapple
VilampazhamKaith

Monday, July 8, 2013

Kadambam (Iyengar special)


I tasted this in our village temple, and told the cook it tasted very nice.  He answered
 " Bhagawanukku preetiyaa avar amaichundu irukkar. En kaila enna irukku?" And after asking for the ingredients, he told them and I tried as told by him. This is a  popular iyengar recipe, a famous prasadam in Perumal temples at Tamil Nadu & Karnataka. It is a traditional iyengar recipe in which onion and garlic are taboo  and often made at home too.  Generally, people misunderstand this rice with the kadamba sadham, as  mixed vegetables are used. This DIFFERS from the regular kadamba sadham and sambhar sadham. Onion, garlic, tomatoes, coriander leaves, english veggies like beans, carrot, potatoes, whole spices such as  cinnamon, cloves etc. are AVOIDED in this recipe.

INGREDIENTS:

Rice - 1 cup
Toor dhal - 1/2 cup
Tamarind - a lemon sized ball
Mixed vegetables - 3 cups (Ash gourd,Broad beans,Pumpkin,Cluster beans, Raw banana)
Paruppu urundais - few
Turmeric powder - 1/2 tsp.
Kondaikadalai black (kala chenna)- 1 tablespoon
Dry Sundakkai - 1 tablespoon
Gingelly oil - 2 tablespoons
Salt

To powder:
Coriander seeds - 3 tablespoons
Bengal gram - 2 tsp.
Methi seeds - 1/4 tsp.
Urad dhal - 2 tsp.
Dry red chillies - 2
Pepper - 1/2 tsp.
Grated coconut - 2 tablespoon
Hing

To temper:
Ghee - 1 tsp.
Dry red chillies - 2
Mustard seeds - 1/4 tsp.
Curry leaves - a sprig

For the paruppu urundais (balls):
Toor dhal - 1/2 cup
Dry red chillies - 2
Salt - as per taste
Oil - 2 tablespoons

METHOD:

Soak  kondakadalai in water  overnight.

Pressure cook rice and toor dhal with turmeric, mash well and keep aside. Cook kondakadalai in a separate vessel alongwith little salt while cooking rice and dhal. Keep aside.

Extract pulp from the tamarind. Cut vegetables into big pieces.

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 , shape into amla-sized balls and steam cook till done. Keep aside.

Heat a spoon of ghee and  fry sundakkais till dark brown. Keep aside.

In a pan, heat a teaspoon of oil and add the items (given in the list" To Powder"(except coconut) until golden brown. Finally add grated coconut or dessicated coconut, fry till the coconut changes light brown. When cool, powder coarsely in a mixie. Keep aside.

In the same pan, heat the remaining oil , add all the vegetables, a pinch of turmeric powder and stir fry for 3 minutes. Add little salt, pour in 1/4 cup of water and cover it with a lid. When half done add the tamarind extract and let it boil till the raw smell of the tamarind goes. Now add the mashed rice and dhal, cooked kondakadalai, paruppu urundais, sundakkais,  the ground powder,  remaining salt and mix well without any lumps.  Add enough water to get the desired consistency and cook for 3-4 more minutes stirring frequently. Temper with the ingredients (given in the list "to temper") . Finally add a spoon of raw gingelly oil. Serve hot with any vadaam or poricha appalam.

Thursday, July 4, 2013

OLAN - KERALA STYLE



In Kerala, ashgourd is essential during a feast. This recipe is a stew in coconut milk  with Kumbalanga(ashgourd) and Vanpayar (Red cowpeas), In Tamil, it is  Pooshanikkai and Karamani respectively.


INGREDIENTS:

Pooshanikkai (Ash gourd) - 1/4 kg.
Karamani (Red cowpeas) - 1/8 cup
Green chillies(slit) - 4

Coconut milk (Thick 1st extract) - 1/2 cup
Curry leaves - 2 sprigs

Salt - to taste
Coconut oil - 2 tsp.

METHOD:

Wash  and soak karamani in water overnight. 

Pressure cook karamani in a cup of water alongwith salt till soft. Drain completely.

Peel ashgourd and dice  into cubes, add green chillies , salt and cook till soft. (NOTE: Use very little water  for cooking the ashgourd as it has a  tendency to release water while cooking. Do not overcook the ashgourd as it will lose its shape). Add drained karamani and boil for a while. Pour in  coconut milk, simmer the stove and allow it to boil for a minute.

Switch off the stove and mix in coconut  oil & curry leaves while hot. 

Kerala special olan is ready to serve.