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Tuesday, December 24, 2013

MAAVATTAL KUZHAMBU / MANGAI VATRAL KUZHAMBU / MANGAI VATHAL KUZHAMBU

MANGAI VATHAL KUZHAMBU,how to make maavattal kuzhambu, how to make  mangai vatral kuzhambu, iyengar maavattal kuzhambu recipe, iyengar magai vatral kuzhambu recipe

This is a traditional kuzhambu made with sun-dried raw mango which is called as mangai vathal/mangai vatral/maavattal useful in treating nausea and morning sickness.

INGREDIENTS:

Mangai vatral / Maavattal - 1/2 cup
Tamarind - a marble sized ball
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dhal - 2 tsp.
Curry leaves - a fistful

Grated coconut-1 tablespoon
Mustard seeds - 1/2 tsp.
Turmeric powder - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing
Salt

METHOD:

Cook maavattal in boiling water until soft. Mash it gently.

Soak tamarind in lukewarm water and extract pulp.(use tamarind depending on the sourness of the vatral)

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

In the same pan, heat the remaining oil, add mustard seeds. When it splutters, pour in the cooked mangai vatral alongwith water, tamarind extract,turmeric powder, hing and allow it to boil for five minutes. Now add the ground paste and let it boil till it thickens. Maavattal kuzhambu is ready.

NOTE:This  kuzhambu is made  with gingelly oil.

Friday, December 20, 2013

MINT RASAM / PUDINA RASAM

how to make mint rasam, pudina rasam, mint rasam

INGREDIENTS:

Toor dhal - 1 tablespoon
Tamarind -a small ball half the size of a lemon
Tomato - 1 big
Rasam powder(sattumudhu podi) - 1 heaped tablespoon
Mint leaves - a fistful
Curry leaves - a sprig
Mustard seeds - 1/2 tsp.
Pepper - jeera powder - 1 tsp.
Ghee - 1/2 tsp.
Hing
Salt

METHOD:

Pressure cook toor dhal, mash it and keep aside.

In a utensil, squeeze a tomato, put tamarind (you can also extract pulp from tamarind and add), salt, rasam powder, and hing, add a cup of water and bring it to a boil until the raw smell of the rasam powder is diffused. Now add mashed dhal, three more cups of water and mix well.

In a kadai, heat ghee, temper with mustard seeds, mint leaves and curry leaves. Saute until the mint leaves wilt. Add pepper-jeera powder and give a quick saute. Add all to the rasam. Allow it to boil until frothy. Turn off the stove. Spicy and aromatic pudina rasam is ready.

Tuesday, December 17, 2013

FILTER COFFEE / SOUTH INDIAN FILTER COFFEE / DEGREE COFFEE / HOW TO MAKE DECOCTION/ HOW TO MAKE SOUTH INDIAN FILTER COFFEE?

FILTER COFFEE / SOUTH INDIAN FILTER COFFEE / DEGREE COFFEE / HOW TO MAKE DECOCTION/ HOW TO MAKE SOUTH INDIAN FILTER COFFEE?

A filter coffee??? Sounds easy.... but not everyone can make the perfect south indian filter coffee. The key secret of Tambrahm filter coffee lies in the  perfect making  of the strong decoction.  The coffee made using the 1st decoction (it is called strong decoction) and freshly extracted milk from the cow is termed as degree coffee or Kumbakonam degree coffee. However its not possible  nowadays, to get the fresh extracted milk and you can use the one you buy regularly.  The picture below gives a complete self explanatory making  of the decoction. But, I am also posting the step by step instructions while scrolling down. Just follow it and you can become the "Coffee Queen" in your home. 

The right choice of coffee powder:
I generally use freshly brewed, finely ground (but not very fine),  Peaberry coffee powder without chicory. An equal proportion and combination of 'Peaberry' and 'Plantation A' coffee powder can also be used. You get a good decoction out of this also. If store bought, cothas coffee powder  is available all over the world. Personally, I feel it is somewhat coarse and I would prefer a nicely ground, freshly brewed coffee powder. The  right choice of coffee powder also matters  in getting a tasty, aromatic, flavourful coffee.


HOW TO PREPARE A STRONG DECOCTION?:
These steps can be followed for any sized filter, be it small or big.
1. The coffee filter has 4 parts, the cylindrical base,  the cylindrical top with pores, perforated pressing disc with a stem and the lid. 
2. Place the base. Keep the pored vessel on top of that, add coffee powder little less than 1/4 filter, press gently with your fingers, place the perforated disc,  press again very gently. Bring water to a rolling boil. Pour upto 3/4th of the filter, close with the lid leaving a hairline gap. 
3. The decoction drips on the bottom portion of the filter. This is the 1st decoction. Collect this 1st decoction in a small container. This decoction is used for a degree coffee.


4. Boil little more water and brew for the 2nd time, preferably pour upto half of the filter this time. The decoction dripped is the 2nd decoction and  this will be lighter.


HOW TO MAKE COFFEE?:
Boil fresh milk.  Take little decoction, 1 or 2 tablespoons depending on your requirement, add milk to get the desired strong, thick coffee, add sugar and froth once or twice. Degree coffee/ filter coffee/ south indian filter coffee is ready.

NOTES & TIPS:
Coffee tastes good in freshly boiled milk. Let the milk be hot. 
Do not re-heat the coffee.
Choose the correct filter size.
Do not press the powder tight, gently press it.
Check clogging of pores once a week. Prick with a needle if blocked.
To avoid the block while dripping, run the cylindrical top with pores under water & place on the base before filling it with coffee powder. This enables easy flow of the dripping and strong decoction as well.
To avoid block while dripping, do not press the  powder too tight.
Coffee when mixed with 2nd , light decoction tastes bitter and less flavoured.