Shanthi Krishnakumar's cook book

HOME MADE FROZEN PEAS

2012-01-23T05:00:00.000-08:00

Fresh peas are seasonal vegetables. Frozen peas are easy to make and can be freezed for future use & needs. Generally frozen vegetables can be used from one harvest till the other season. But I finish it within six months.

This is a very simple way of making frozen peas at home, and gobbled throughout the year.

INGREDIENTS:

Fresh peas - 3 kg.
Collander
Ice water
Big vessels - 2 (One for ice water and one for hot water)

METHOD:

Select fresh and firm peas. Wash the peas well. De-string and shell the peas. Wash well again.

WORK IN BATCHES HEREAFTER. KEEP THE ICE WATER READY.

Heat a pan of water and allow it to boil.

Now add the peas to this and allow it to boil for just one minute.

When the peas starts to float on top, drain through a collander and immediately transfer it to the ice water pan. OR run under cold tap water till cool. Spread in a clean cloth and cool it to room temperature. Repeat the process with all the batches. Allow it to dry or pat it dry.

Fill the peas in a ziplock bag, approximately one or two cups. DO NOT PACK IT TIGHTLY. Seal the bags. Store the bags in the freezer.

HOME MADE FROZEN PEAS IS READY.

PONGAL

2012-01-12T23:47:00.000-08:00

HAPPY BHOGI, PONGAL AND KANU TO ALL!!

CLICK HERE FOR A COMPLETE GUIDE ON BHOGI, PONGAL AND KANU FESTIVALS

RAVA IDLI

2012-01-11T03:00:00.000-08:00

INGREDIENTS:

Rava(Sooji) - 4 cups
Curd(little sour) - 3 cups
Edible soda - optional
Coriander leaves ( finely chopped) - 3 tablespoons
Grated ginger - 1/2 tsp.
Green chillies finely chopped - 1/2 tsp.

Finely chopped carrots - a fistful
Salt - as per taste
Cashews - 10 (broken to small pieces)

For tempering:

Ghee - 3 tablespoons
Oil - 1 tablespoon
Mustard seeds - 1/2 tsp.
Urad dhal - 2 tsp.
Chenna dhal - 2 tsp.
Curry leaves - 2 sprigs
Hing - a pinch

METHOD:

Fry broken cashews in ghee. Keep aside.

Heat a tablespoon of ghee in a pan and roast rawa till a nice aroma comes. DO NOT ROAST IT TO GOLDEN BROWN. Transfer it to a vessel. When slightly cool, add beaten curds and salt. Adjust curds to get a thick batter (slightly thicker than the idli batter). For softer idlies, the batter should be thick. Add all other ingredients.

Heat oil and ghee and temper it with mustard seeds, urad dhal, chenna dhal, curry leaves and hing. Pour it over the batter. Mix well and allow it to ferment for an hour.

Grease the idli mould with ghee, place some chopped carrots and fried cashews and then pour the batter. Steam for 10 minutes and serve hot with idli molaga podi OR coconut chutney OR tomato onion chutney.

NOTE: You can also add grated carrots or shredded vegetables and peas to the batter. As we are allowing to ferment for an hour the idlies will be soft even if we doesn't add soda.

DWADASI PAARANAI THALIGAI

2012-01-05T04:25:00.000-08:00

Ekadasi vratham is observing total fast (suddha upavasam) on Ekadasi tithi. Those who cannot observe a complete fast, the elders and children are permitted to observe this vratham by taking fruits and milk. People fast on 'Ekadasi' day and have 'Dwadasi Paranai' (special food or thali) on the next day which levels the acidity and the menu by itself is fantastically medicated. We don't use tamarind for this thaligai(samayal). The menu is as under: Click on the numbered recipe names for the link. Photos of the recipes are towards the end of this post.

1. Rice
2. Mor kozhambu
3. Agathi keerai kariamudhu (poriyal)
4. Poricha kootu
5. Poricha sathumudhu(Poricha rasam)
6. Nellikkai pachadi or Nellikai thogayal
7. Akkaraadisil or any kannamudhu (payasam)
8. Sundakkai vathal fried in ghee
9. Curd

Rice

Mor kozhambu

Nellikkai pachadi

Nellikkai thogayal

Agathi keerai kariamudhu

Poricha kootu

Poricha sathumudhu

Akkara adisil

CREAM OF BROCOLLI SOUP

2012-01-03T00:40:00.000-08:00

HAPPY NEW YEAR TO ALL

INGREDIENTS:

Brocolli - 1 - medium-sized
Butter - 1 tablespoon
Corn flour - 1 tablespoon
Salt - as per taste
Pepper powder - 1/2 tsp.
Milk - 1/4 cup
Fresh cream - 1 tablespoon
Onion - 1 (optional)
Garlic - 2 pods (optional)

METHOD:

Wash and cut brocolli into florets. In a pressure pan, melt 1 tsp. of butter and sauté the brocolli pieces for a minute. (If using onion and garlic add it at this stage. I have not used it). Reserve a few florets for topping. Add a cup of water or vegetable stock and pressure cook for 2 whistles. When cool, grind it to a fine paste.

In the remaining butter, saute corn flour ( do not discolour) add milk and stir without any lumps. Add in the brocolli paste, pepper powder, and salt. Mix well. Add some more water or vegetable stock to get the desired consistency. Allow it to boil. Switch off the stove, add fresh cream and mix well. Garnish with the crunchy, sautéed brocolli. Serve hot.

PARUPPU URUNDAI RASAM

2011-12-29T22:34:00.000-08:00

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. 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 powder. Allow it to boil till the raw smell is diffused. Now add 3 1/2 cups of water. When it starts boiling, "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.

PALAKKOTTAI (JACKFRUIT SEED) KOZHAMBU

2011-12-20T23:59:00.000-08:00

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.

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

2011-12-07T00:28:00.000-08:00

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.

KARTHIGAI CELEBRATIONS

GOBI 65 / CHILLI GOBI

2011-11-28T00:01:00.000-08:00

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.

PEAS MASALA

2011-11-21T09:29:00.000-08:00

INGREDIENTS:

Dry green peas - 2 cups

Onions - 2

Punjabi garam masala - 1 tsp.

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 with turmeric powder and salt for 2 whistles. 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.

JAVVARISI PAYASAM / SAGO KHEER & A CELEBRATION

2011-11-17T01:35:00.000-08:00

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 ghee in 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.

KARUVEPPILAI (CURRY LEAVES)KOZHAMBU - TWO VERSIONS

2011-11-03T03:41:00.000-07:00

This 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.

PIRANDAI THOGAYAL

2011-10-31T00:09:00.000-07:00

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.

RABDI / RABRI

2011-10-25T10:08:00.001-07:00

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.

PACHAIPAYARU SUNDAL / GREEN GRAM SUNDAL

2011-09-27T03:04:00.000-07:00

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.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

VEGETABLE KADAPPA (JAIN)

2011-09-26T04:48:00.001-07:00

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.

ERISERI / CHENA ERISERI / ERISSERY

2011-09-19T00:01:00.000-07:00

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.

BABY CORN PEAS MASALA

2011-09-12T00:01:00.000-07:00

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.

RAVA LADDU

2011-09-05T01:09:00.000-07:00

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.

CORN FLOUR HALWA & A CELEBRATION

2011-08-26T01:15:00.000-07:00

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.

SOOKHI SABZIAN / SOOKHI SUBJI

2011-08-23T03:11:00.000-07:00

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.

BAKSHANAMS - SRI KRISHNA JAYANTHI

2011-08-18T02:18:00.000-07:00

HAPPY SRI KRISHNA JAYANTHI

CLICK ON THE NAME OF THE RECIPE FOR THE LINK: BASE FLOUR FOR RICE & URAD DHAL POWDER , SEEYAM, MANAKKOMBU, VADAI, MANOHARAM, KAI MURUKKU, THATTAI, NAVANEETHAM, VELLA SEEDAI, THENKUZHAL, UPPU SEEDAI & PAYASAM.

MALAI PARWAL (JAIN)

2011-08-08T04:41:00.000-07:00

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.

BABY CORN GOLDEN FRY (GOLDEN FINGERS)

2011-08-01T04:51:00.000-07:00

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.

GOBI TIKKA / TANDOORI GOBI (MICROWAVE METHOD)

2011-07-27T23:50:00.001-07:00

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.

PRASAVA LEHIYAM (LEGIYAM)

2011-07-19T03:41:00.000-07:00

This marundhu or lehiyam 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.

ANGAYA PODI

2011-07-12T02:29:00.000-07:00

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.

AVALAKKI BISI BELE BHATH / BISI BELE AVALAKKI

2011-07-06T03:06:00.000-07:00

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.

HOW TO CLEAN VAZHAIPOO (BANANA BLOSSOM)

2011-06-30T23:22:00.000-07:00

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 blossoms.

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 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.

VAZHAIPOO (BANANA BLOSSOM) PARUPPUSILI

2011-06-28T23:52:00.000-07:00

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.

HOW TO CLEAN SUNDAKKAI (TURKEY BERRY)

2011-06-21T05:03:00.001-07:00

MALAI SUNDAKKAI VENDAYA KOZHAMBU

2011-06-14T02:18:00.000-07:00

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.

NOTE: Turkey berries (Sundakkai) should be cleaned and de-seeded before cooking. This kozhambu is made with raw sundakkais and not with the dried sundakkai vathal. A separate post on cleaning sundakkais will follow.

This kozhambu is mixed with rice alongwith gingelly oil and packed for travel. THIS KOZHAMBU WILL NOT TASTE BITTER,***AS WE SAUTE BEFORE & ARE ADDING THE BERRIES ONLY WHEN HALF DONE.

INGREDIENTS:

Raw turkey berry (sundakkai) - 1/2 cup
Tamarind - a lemon sized ball
Sambhar powder - 1 tsp.
Fenugreek seeds powder - 1/2 tsp.
Toor dhal - 1/2 tsp.
Turmeric powder - a pinch
Asafoetida(hing)
Mustard seeds - 1/2 tsp.
Oil - 2 tablespoons
Salt - as per taste
Curry leaves - few

METHOD:

Dry roast a handful of fenugreek seeds and powder it. (This can be preserved & used while making vendaya kozhambu). We need only half a spoon of this for this kozhambu.

Soak tamarind in water and extract pulp. Keep aside.

Heat a spoon of oil in a pan, saute the raw sundakkai with little salt and keep it aside.***

In a heavy bottomed pan, heat oil and add mustard seeds. When it splutters, hing, turmeric powder, toor dhal, and curry leaves . Now add the sambhar powder, vendaya powder and slightly saute it being careful not to burn it. Immediately pour in tamarind extract alongwith salt. Allow it to boil. When the raw smell of the tamarind is diffused,*** add the sauteed sundakkais and again boil it till thick.

Malai sundakkai vendaya kozhambu is ready to serve with rice and goes well with roasted papad or appalam.

TOMATILLO KOOTU / THAKKALIKKAI KOOTU

2011-06-09T02:56:00.001-07:00

This is a traditional kootu made with thakkalikkai (Tomatillos), slightly different from the normal kootus we make.

INGREDIENTS:

Tomatillos - 6
Moong dhal - 2 tablespoons
Turmeric powder - 1/8 tsp.
Coriander leaves - few
Salt - as per taste
Oil - 2 tsp.

To grind :

Green chillies - 2
Scraped coconut - 1/4 cup

To temper :

Ghee - 1 tsp.
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Cumin seeds - -1/2 tsp.
Hing
Curry leaves - a sprig

METHOD:

Select firm tomatillos.

Pressure cook moong dhal alongwith turmeric powder and mash well.

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

In a pressure pan, heat oil, add the tomatillos and saute well. Add salt and saute for a minute.

Now add the mashed dhal & ground paste. Pour in half a cup of water and pressure cook for 1 whistle**. Temper with the given ingredients. Garnish with coriander leaves. Serve hot with rice. Goes well with chappathis. A perfect side dish for southindian thali.

NOTE: ** Tomatillos are slightly hard to get cooked even if we cook it covered for a long time. To enable perfect cooking of the tomatillos, pressure cook for 1 whistle.

VEPPAMPOO (NEEM FLOWER) RASAM

2011-06-07T01:51:00.000-07:00

This rasam, known for its medicinal values, is very useful for stomach upsets and has a unique flavour and aroma.

NOTE: You can also fry dried neem flowers in ghee and mix it with hot rice alongwith salt. This helps in de-worming and upset stomach. It is also anti-viral.

INGREDIENTS:

Tamarind - a small lemon size
Salt - as per taste
Dried neem flowers - 3 tsp.
Ghee - 1 tsp.
Oil - 1 tsp.
Dry red chillies - 2
Hing - a pinch

METHOD:

Soak tamarind in water and extract about 3 cups of juice from it.

In a vessel, pour the tamarind extract, hing and salt and allow it to boil till it diffuses the raw smell.

In a pan, heat oil & ghee and fry the red chillies and veppampoo (neem flower) till it turns dark brown, but should not be burnt. Add this to the rasam. Close with a lid so that the aroma of the neemflower will be infused in the rasam. DO NOT BOIL IT AGAIN AFTER ADDING THE NEEMFLOWER ELSE IT WILL TURN BITTER.

Serve hot with rice.

PORIULLU / NUTS & LENTILS MIXTURE (KARNATAKA STYLE)

2011-06-02T00:43:00.000-07:00

Poriullu is a famous Iyengar (Hebbar, Mandya) snack prepared during special occasions. It is a spicy nuts and lentils mixture (Chivda). This is a healthy, colourful tea-time snack. Any lentils can be used. However, the soaking time differs for each lentil. In karnataka, during broad beans season, similar type of mixture is made using Pachai mochai (field beans or bakla).

NOTE: Raw peanuts or roasted peanuts can be used. Moong dhal, mochai kottai (navy beans) can also be added. Bengal gram can be used instead of pottukadalai. Moong dhal & bengal gram should be soaked for 2 hours and mochai kottai should be soaked overnight. Black chick peas (karuppu kondaikadalai) can be substituted for kabuli chana.

If the oil is too hot, the lentils will become too hard to bite. So, ENSURE MEDIUM HEAT OF OIL.

INGREDIENTS:

Peanuts - 1/4 cup
Green gram - 1/4 cup
Kabuli chana - 1/4 cup
Dried green peas - 1/4 cup
Pottu kadalai (Roasted gram) - 1/4 cup
Cashews - 15
Salt - as per taste ( I used a little more than 1/4 tsp.)
Chilli powder - 1/4 tsp.
Hing - a pinch
Turmeric powder - a generous pinch
Oil - for deep frying
Ghee - 1 tsp. (for tempering)
Metal strainer - 1

METHOD:

Soak dried green peas and kabuli chana separately overnight. Soak green gram and raw peanuts separately for 2 hours. Drain each item separately and dry it in a clean towel for half an hour.

Heat oil in a kadai. Ensure medium heat of oil. Deep fry all the items one by one, by immersing the metal strainer in oil. Transfer the items one by one to a wide bowl. Deep fry the pottukadalai also and add it to the bowl.

In another pan, heat ghee and temper with hing, turmeric powder and chilli powder. Add this to the bowl of mixture alongwith required amount of salt. Mix well by tossing the bowl. Spicy poriullu is ready.

AMMINI KOZHUKATTAI (SALTY & SPICY VERSIONS)

2011-05-30T05:28:00.001-07:00

Ammini kozhukattai or arisi maa (maavu) kozhukattai are mini delicacies which are made often by my MIL and everyone at my in-law's place would prefer to have it with pickles. These are healthy, cute evening snacks.

This is also offered to Lord Ganesha (pillaiyaar) on Vinayaga chaturthi day.

INGREDIENTS:

Rice flour - 1 cup
Water - 2 cups
Salt - 1/2 tsp.
Gingelly oil - 1/4 tsp.

Tempering:

Oil - 1 tablespoon
Mustard seeds- 1/4 tsp.
Urad dhal - 1/2 tsp.
Red chillies - 1 or 2
Hing - a pinch
Scraped coconut - 2 tablespoons
Curry leaves - a sprig
Idli molaga podi - 2 tsp. (FOR SPICY VERSION)

METHOD:

Boil water with salt and oil. Add the rice flour and stir quickly without any lumps, till it forms a dough. Allow it to cool. Knead well. Grease your hand with oil and make small marble - sized balls out of it.

Grease idli plates with a drop of oil, and arrange the balls as shown in the picture.

Steam cook for 10 - 12 minutes. Allow a standing time of 5 minutes. The surface will be glossy if done properly.

SALT VERSION:

Heat oil in a kadai, temper with the given ingredients, add the steamed balls and mix gently.

SPICY VERSION:

Heat oil in a kadai, temper with the given ingredients, add idli molaga podi, steamed balls and mix gently.

BABY CORN STIR FRY (SOUTH INDIAN STYLE)

2011-05-23T04:30:00.000-07:00

This stir fry tastes good without garam masala and onions. However, onions, garlic and garam masala are optional.

INGREDIENTS:

Baby corns - 20
Oil - 1 tablespoon
Urad dhal - 1 tsp.
Cumin seeds - 1 tsp.
Turmeric powder - 1/4 tsp.
Sambhar powder - 1 tablespoon
Coriander powder - 1 tsp.
Salt - as per taste
Chopped coriander leaves - 2 tsp.

METHOD:

Slit the ears lengthwise, with a knife, without damaging the corns inside. Remove the silk thoroughly.

Wash and chop baby corns to 1/2" round pieces. Boil them in water alongwith salt and turmeric powder. When done, drain the water completely.

Heat oil in a pan, temper with urad dhal and when they turn golden brown, add the jeera (cumin seeds), sambhar powder and coriander powder. Give a quick saute without burning and immediately add the boiled baby corns. Saute well till all the ingredients mix well uniformly. Add the coriander leaves, and give a saute. Serve hot with phulkas and pooris.

This also goes well with South Indian thali.

NUNGU (ICE APPLE) COOLERS

2011-05-20T00:01:00.000-07:00

Nungu, ice apple in English is the tender fruit of palm. They are translucent jelly like kernels of the palm, packed with nutritional and medicinal values. The treasure fruit is a boon during summer, with amazing cooling effect.

While we travel on road, my grandpa used to buy this in plenty. There will a spoonful of juice inside the kernel and we will be very cautious in getting the kernels intact.

The jelly like fruits after peeling the skin. Generally, we eat nungu in this form.

INGREDIENTS:

Nungu fruit - 4
Chilled milk - 3 cups
TSR rose syrup - 4 tablespoons

NOTE: Do not add sugar as the rose syrup has high sugar in it.

METHOD:

Peel the skin of the nungu.

Cut 2 nungus into small pieces. Add a spoon of rose syrup and mix well. Keep aside and use this for the topping.

Blend the remaining nungus in a mixie. Now pour in the milk and rose syrup. Blend again for 10 seconds. Top with the colourful nungu pieces. Serve chilled.

PAPAYA SMOOTHIE / PAPAYA MILK SHAKE

2011-05-18T03:45:00.000-07:00

INGREDIENTS:

Papaya diced - 2 cups
Chilled milk - 1 cup
Panamkalkandu (Palm candy) - 4 tsp.
Honey - 2 tablespoons
Ice cubes -3 (optional)

METHOD:

Boil and cool milk. Crush panamkalkandu.

Wash, peel, de-seed and dice papayas to cubes. Reserve some for topping.

Blend papayas in a mixie till smooth alongwith panamkalkandu. You can also add crushed ice cubes while blending. Add chilled milk and whip for 20 more seconds.

Transfer it to glasses. Top with papaya cubes and honey. Serve chilled.

NOTE: Smoothies are slightly thick in texture. However, if you want to have a milk shake, some more milk and palm candy can be added.

KADAPPA / KUMBAKONAM KADAPPA (TANJORE STYLE)

2011-05-11T02:33:00.000-07:00

This is a popular side-dish for idlis and dosas in Tanjore region. Brahmins from that region also prepare this side dish without onions. This is also a speciality dish in South-Arcot district. I made this as a side dish for chappathi and it tasted awesome. However, if using as a side dish for idlis and dosas, it can be diluted with little water.

INGREDIENTS:

Moong dhal - 2 tablespoons
Potatoes - 3 (medium sized)
Onion - 1
Green chillies - 3
Aniseed (sombu, saunf) - 1 tsp.
Pottukadalai - 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 potatoes and mash it roughly. Chop onions.

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

Heat oil in a pan, and temper with the whole spices. Add chopped onions and saute well. Now add the roughly mashed potatoes, moong dhal and salt. When it starts boiling add the groung paste. Check for salt and allow it to boil till the raw smell is diffused.

Garnish with coriander leaves. Serve hot with idli and dosas.

MIXED VEGGIES STIR FRY

2011-05-05T02:46:00.000-07:00

INGREDIENTS:

Cauliflower florets - 1 cup
Broccoli florets- 1 cup
Baby corn - 8
Tomato - 1 (chopped)
Carrot - 1
Shelled peas - 1/8 cup
Cumin seeds - 1 tsp
Turmeric powder - a pinch
Sambhar powder - 1 tsp.
Pepper powder - 1/4 tsp.
Salt - to taste
Oil - 1 tsp
Butter - 1 tsp.
Coriander leaves - few

METHOD:

Wash and clean the cauliflower and broccoli and cut into medium sized florets. Chop carrots to lengthy pieces. Cut baby corn to finger long pieces. Dice tomatoes. Shell peas.

In a kadai, heat oil and butter, add cumin seeds and turmeric powder. When cumin seeds splutter, add the sambhar powder and give a quick saute taking care not to burn the powder. Immediately add chopped tomatoes and pepper powder. Saute well. Add all the veggies alongwith salt. Sprinkle water, close the lid, simmer the stove and allow it to cook for about 10 minutes until the vegetables are cooked but crunchy. The vegetables should be crunchy and should not be overcooked. Garnish with coriander leaves and serve hot with rice or chappathis.

SPICY RAW BANANA FRY

2011-05-02T08:13:00.000-07:00

INGREDIENTS:

Raw banana - 2
Turmeric powder - 1/4 tsp.
Cumin seeds - 1/4 tsp.
Salt - as per taste
Chilli powder - 1 tsp.
Garam masala - 1 tsp. (optional)
Oil - 2 tablespoons

METHOD:

Peel and chop raw banana to 1/2" thick discs. Put it in a bowl of water to prevent oxidation.

Half - boil the banana disks in water alongwith salt and turmeric powder. Drain the water completely.

Heat oil in a non stick pan or tawa, sprinkle chilli powder and garam masala all over the tawa and place these half boiled bananas gently.

Similarly, sprinkle garam masala and chilli powder on the top side also. When crisp on bottom flip it to the other side and fry till crisp. Temper with cumin seeds and mix well without breaking the discs. Goes well with any mixed rice.

RASGULLA / RASGOLLA / KESAR RASGULLA & MY 400TH POST

2011-04-28T01:08:00.000-07:00

I tried this from a very old woman's era magazine. I have been preserving the torn sheet of paper for more than 30 years. Rasagulla, rasgolla or rasgulla, however we call it, is a melt-in- mouth sweet in sugar syrup, preferred by everyone. I celebrate my 400th post with rasgullas as these are favourite of mine.

INGREDIENTS:

Chenna from 1 litre milk
(ALWAYS USE FRESH CHENNA FOR MAKING RASGULLAS.)
Sugar - 4 cups
Water - 2 cups + 1 cup
Milk - 1/4 cup
Maida - 2 tsp. + 1 tsp.
Rose essence

METHOD:

A detailed description of making chenna for rasgullas can be seen here. However, a quick description.

Boil milk and curdle it with lime juice. When the whey separates from the milk, drain completely. (This whey can be stored in a bottle and refrigerated. It can be used for future curdling of milk for rasagullas). Drain completely till all the whey is dripped.

Knead chenna alongwith 2 tsp. maida to a smooth dough. Knead well without any cracks on the surface. Divide the chenna into equal sized balls. I got about 28 - 30 chenna balls from 2 litres of milk. (The balls will double in size while cooking in the sugar syrup).

Make a light solution of 1 tsp. maida and 1/2 cup of water.

Combine sugar and 2 cups of water in a large vessel. Heat the solution till the sugar dissolves. When the syrup starts boiling, add in the milk and the dirt and impurities in the syrup will float on top. Simmer the stove and carefully remove the dirted layer with a ladle. Slowly pour the 1 cup of water THROUGH THE SIDES OF THE VESSEL and again remove the impurities if any. By doing this way, you are assured of a perfect clear sugar syrup.

Heat the sugar syrup add little maida solution and gently add the chenna balls to the syrup. The sugar syrup becomes frothy while adding the maida solution. Sprinkle the maida solution on and off, when the froth subsides.

Cook the rasgullas in sugar syrup for about 15 minutes partially covered with a lid. DO NOT COOK IT COVERED FULLY.

HOW TO CHEK IF THE RASGULLAS ARE DONE?: Press the rasgullas with your index and forefinger. If its soft without losing its shape, then it is done.

Transfer it to a container. When cool add the rose essence. Serve chilled.

VARIATION: SAFFRON DISSOLVED IN A SPOON OF HOT WATER CAN BE ADDED FINALLY TO GET KESAR RASGOLLAS. THE COLOUR OF THE SYRUP AND RASAGULLAS CHANGES TO A LIGHT YELLOW COLOUR WHEN SAFFRON WATER IS ADDED.

OATS SOUP

2011-04-25T01:28:00.001-07:00

Oats have enormous health benefits and the dietary fibre present in oats is very good in dealing with heart diseases, diabetes, cholesterol and obesity. This is a simple and energy packed soup which can be had for breakfast and also as an appetizer before a meal. Its easily digestible and can also be given to convalescent people as it is packed with nutrition.

INGREDIENTS:

Oats - 1/2 cup
Water - 1 1/2 cup
Beans - 8
Carrot - 1
Shelled peas - a fistful
Salt - as per taste
Butter - 1 tsp.
White pepper powder - 1/8 tsp.

METHOD:

Powder oats using a mixie.

Slice beans and carrot using a slicer to very fine slices. Micro high alongwith shelled peas for 2 minutes.

In a separate micro-proof dish, mix powdered oats and water and micro- high for 3 minutes.

Mix this with the microwaved vegetables. Add salt and micro high for 1 minute.

Transfer to individual serving bowls. Add pepper powder and butter while serving.

TOMATILLO PICKLE / THAKKALIKKAI OORUGAI

2011-04-15T00:47:00.000-07:00

This is a very traditional, instant and tasty pickle which goes well when mixed with hot rice, ghee & papad, rava dosa, adai and curd rice. As the tomatillos are sour, this pickle consumes a little more salt than usual. The green chillies also will not be hot as the sourness infuses in it.

INGREDIENTS:

Tomatillos - 10 medium sized
Fenugreek powder - 1/4 tsp.
Salt - as per taste (3/4 tsp. approx)
Green chillies - 3 long variety

Tempering:
Oil - 1 ladle
Turmeric powder - 1/4 tsp.
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Hing

METHOD:

Select firm tomatillos. Wash well and cut into medium sized pieces. Chop the green chillies finely.

Dry roast 2 tablespoons of fenugreek seeds till golden brown and grind it to a fine powder. Keep aside. This pickle needs only 1/4 tsp. of the powder. However, this powder can be used for other instant pickles.

Heat oil in a kadai and temper with the given ingredients. When golden brown, add the chopped green chillies, give a saute and add the tomato pieces. Add salt. Sprinkle some water and cook it covered. Saute it frequently, and when half done slightly mash it with the back of the ladle.

When the oil leaves the sides, add the roasted fenugreek powder and saute for a minute.

Transfer it to a sterile bottle when cool.

SHELF LIFE OF THIS PICKLE: 3 days if kept in the fridge. 1 day if kept outside the fridge.

NOTE: The pickle can also be mashed well with a potato masher.

VEPPAMPOO (NEEM FLOWER) PACHADI

2011-04-13T04:10:00.000-07:00

In addition to the general pandigai menu, this pachadi is prepared on Tamil New Year and has all the six tastes (sweet, sour, salt, bitter, pungent and astringent).

INGREDIENTS:

Crushed jaggery - 1 cup
Mango sliced - 1/4 cup
Tamarind - a marble size OR tamarind paste - 1/2 tsp.
Dry red chilly OR green chilly - 1
Mustard seeds - 1/4 tsp.
Fresh veppampoo (neem flowers) - 3 tsp.
Salt - 1/8 tsp.
Ghee - 1 tsp.

METHOD:

Soak the tamarind in water, extract pulp.

Boil the mango slices in little water with a pinch of salt.

Add the mangoes to the tamarind extract and boil till the raw smell of tamarind goes. Now, add the crushed jaggery and again boil it till the raw smell of the jaggery goes.

In a pan, heat a tsp. of ghee, add mustard seeds and when they splutter add red chilly and fry the veppampoo (neem flowers) till golden brown. Add to the above and mix well.

KOSUMARI / KOSAMBARI

2011-04-12T06:43:00.000-07:00

INGREDIENTS:

Moong dal – 1 tbsp.
Grated mango –1 tbsp.
Scraped coconut - 1 tbsp.
Cucumber - 1
Carrot - 1
Chopped coriander leaves – 2 tsp.
Salt – as required
Lime juice - 1 tablespoon

METHOD:

Soak dal for an hour. Drain the water completely.

Peel, deseed and chop the cucumber finely. Peel and grate carrot.
Mix all other ingredients. (Carrots are not used if offering it to the Lord).
This recipe is a summer cooler.

PICKLE POWDER (SOUTH INDIAN STYLE)

2011-04-11T02:05:00.000-07:00

This is a south indian style home - made pickle powder (oorugai podi) which can be used for cut mango pickles, mango thokku, mixed vegetable pickles, & instant aranellikai (small gooseberry) oorugai (pickle).

This can be preserved for 2 months. When refrigerated this can be preserved even for 4 months. Byadgi chillies give rich red colour to the pickle.

INGREDIENTS:

Turmeric powder - 1 tbsp
Byadgi Chillies - 1 cup (tightly packed)
Red Chillies - 2 cups (tightly packed)
Fenugreek - 1/3 cup
Mustard Seeds - 3/4 cup

METHOD:

Dry roast each ingredient separately. Be careful not to burn them.

Fenugreek seeds should be dry roasted to golden brown.

Mustard seeds should be roasted till they splutter.

Grind everything in a mixie to a fine powder. Store in an airtight container and use when needed while making instant pickles.

NOTE: Chillies can also be roasted in a spoon of oil. If using oil, the shelf life decreases and can be preserved for only a month.

MAAVADU / VADUMANGAI (TAMILNADU STYLE)

2011-04-06T00:49:00.000-07:00

This is a typical tamil brahmin style pickle from Tamilnadu. This one is different from the kadugumanga pickle posted earlier.

INGREDIENTS:

Small,tender mangoes - 10 measures
Salt - 1 measure
Dry red chillies - 1 measure
Mustard seeds -1/4 measure
Castor oil - 2 tsp.
Turmeric powder - 2 tablespoons

METHOD:

Leave a little stalk in the mango and wash the mangoes well.

Dry it with a neat towel. Put the mangoes in a ceramic jar(jaadi).
Pour the castor oil and mix well till all the mangoes are coated with oil.

Add salt and turmeric powder. Shake well OR turn it upside down using a dry ladle daily for 4-5 days.

The mangoes will shrink. The salt will dissolve and become watery. Now, grind together dry chillies and mustard seeds to a fine powder and add to the mangoes and mix well. Again, shake well OR turn it upside down daily for another week. The solution should always be 2 inches above the mango level.

Maavadu or Vadumangai will be ready to eat within 10 days.

Store in a small bottle for daily use. Always use a dry spoon or ladle to take out the mangoes. Never use your hand.

This can be refrigerated and used for a year or more. Goes well with curd rice and even sambhar saadam.

NOTE: Chillies and salt can be used as per individual taste.

KADUGUMANGA / KANNIMANGA (KERALA STYLE)

2011-04-05T00:07:00.001-07:00

This is also called as kannimangai, kadugumanga ooruga or kadugumangai oorugai. This kerala type pickle is different from the regular vadu manga OR maavadu of Tamilnadu. Vadu mangai follows in the next post.

INGREDIENTS :

Brined mangoes - 2 cups
Dry red chillies - 1/3 cup
Mustard seeds - 1 tablespoon
The salty solution from the brine - 3/4 cup
Pure castor oil - few drops
Ceramic jar

METHOD:

Click here for mangoes in brine.

Grease the inside of the ceramic jar with castor oil. Drain out the mangoes from the brine. Transfer to the ceramic jar. Grind the mustard seeds and red chillies to powder. Add a little salty solution to the powder and grind to a fine paste. Mix the brined mangoes and the paste well. If too thick add some more salty solution. The salty solution should be an inch above the mango level. Cover the jar with a clean cloth and place the lid tightly. The pickle will be ready to eat in a week.

NOTE: This can be preserved for more than a year. The colour changes to brown when preserved for a long time, but it is edible.

MANGOES IN BRINE / UPPU MANGAI

2011-04-03T23:58:00.000-07:00

Its summer... and mango time. Tender mangoes are seasonal treasures, pickled and preserved for a year.

These are very tiny mangoes (1/2 and inch in diameter) in brine (Brine is a solution of salty liquid which is extremely high in saline content. It has been the procedure followed since ages in food production as a preservative, as salt inhibits the growth of bacteria) which are used for kadugu manga (kerala style) pickle. However, for Vadu mangai(Tamil Nadu style) pickle, little larger mangoes (1" diameter) are used. Recipe for vadu mangai, and kadugu mangai oorugai follows in the future posts. Brined mangoes when eaten with the tender seed, cures ulcers.

NOTE: THIS IS JUST THE BASIC METHOD OF BRINING THE MANGOES. PICKLING FOLLOWS IN COMING POSTS.

INGREDIENTS:

Very small, tiny, tender mangoes - 2 cups
Sea salt - 2 tablespoons
Pure castor oil - 4 drops
Turmeric powder - 1/8 tsp.

METHOD:

Choose tiny, firm mangoes with stalk. Leave a little stalk in the mango. Discard decayed mangoes and mangoes with a cut. Wash the mangoes well.

Dry it with a clean towel.

Pour the castor oil in your palm and mix well till all the mangoes are coated with oil.

Add salt and turmeric powder and keep it in an air-tight JAADI (Ceramic Jar) or sterile bottle for 3-4 days.Turn it upside down with a dry ladle daily.

The salt dissolves and the mangoes will shrink. Basic mangoes in brine are ready.

JEERA ALOO

2011-03-31T00:12:00.000-07:00

INGREDIENTS:

Baby potatoes - 20
Mustard seeds - 1/8 tsp.
Jeera(cumin seeds) - 1/2 tsp.
Green chilly - 1
Onion - 1 (medium sized)
Turmeric powder - 1/4 tsp.
Ginger garlic paste - 1/2 tsp.
Chopped coriander leaves - 3 tablespoons
Coriander powder - 1 tsp.
Cumin powder - 1/4 tsp.
Chilli powder - 1/2 tsp.
Kasoori methi - 1 tablepsoon
Salt - as per taste
Oil - 2 tablespoons
Water - 1/8 cup

METHOD:

Boil and peel baby potatoes. Chop onions and green chillies very finely. Crush kasoori methi with your palms. Keep aside.

Mix coriander powder, cumin powder and chilli powder in water.

Heat oil in a pan, add mustard seeds and when it splutters add cumin seeds and turmeric powder. When jeera sizzles add the chopped green chillies , g.g.paste and onions . Saute well till the raw smell is diffused. Now add the crushed kasoori methi leaves and a generous pinch of salt. When oil leaves the sides, pour in the spice powders mixture. Add the baby potatoes. As salt as per requirement. Saute for a while till the potatoes are well coated and dry. Garnish with coriander leaves. This goes well with chappatis, pooris and a good side dish with rice as curry.

HOME MADE BREAD CRUMBS

2011-03-24T00:04:00.000-07:00

INGREDIENTS:

Left over bread OR Crust ends of loaves - 2 cups
NOTE : DO NOT USE STALE BREAD OR IF YOU SEE MOLD ON BREAD SLICES.

METHOD:

While making sandwiches , I often end up with a lot of crust end of loaves. Generally, children do not eat these rough ends. I use these for home made bread crumbs. Collect all the crust end of bread loaves. Put it in a plastic bag and tie tightly. Place this bag in the freezer compartment and it will become dry. When hard and dry, pulse in a mixie to crumbs or till you get the desired coarseness. Freeze them and use when needed. These crumbs can be used for crispy coatings in tikkis, cutlets and many delicious recipes which need bread crumbs. Another way is toasting the crust ends in an oven till golden brown and pulsing in a mixie to crumbs.

GREEN GRAM CHAT / GREEN GRAM SALAD / GREEN GRAM MASALA SUNDAL

2011-03-21T00:02:00.000-07:00

INGREDIENTS:

Green gram - 2 cups
Onion - 1 (optional)
Tomato - 1
Grated coconut - 2 tablespoons
Carrot - 1
Chopped coriander leaves - 2 tablespoons
Chat masala - 1/2 tsp. (OR) Olive oil - 1 tsp.
Curry leaves - few
Juice of a lime
Salt - as per taste

METHOD:

Chop onions and tomatoes. Grate carrot. I didn't use onions.

NOTE: IF YOU ARE MAKING GREEN GRAM CHAAT, USE CHAT MASALA. IF YOU ARE MAKING GREEN GRAM SALAD USE OLIVE OIL.

Wash the green gram well and soak it in water for half an hour. Pressure cook with salt for 2 whistles. Drain the cooked water completely. Mix all other ingredients. Temper with curry leaves in olive oil. Garnish with coriander leaves.

HOME MADE FROZEN CAULIFLOWER

2011-03-17T03:57:00.000-07:00

Cauliflowers are seasonal vegetables. Frozen cauliflowers are easy to make and can be freezed for future use & needs. Generally frozen vegetables can be used from one harvest till the other season. But I finish it within six months.

INGREDIENTS:

Cauliflowers - 2
Collander
Ice water
Big vessels - 2 (One for ice water and one for hot water)
Salt - 2 tablespoons

METHOD:

Break / cut cauliflower into medium-sized florets. Immerse the florets in a big vessel of water alongwith salt. Mix well and let it stand for 30 minutes. Doing like this checks out the worms and eggs in the flowers. Take out the florets and discard the water. Wash well again. WORK IN BATCHES HEREAFTER. KEEP THE ICE WATER READY.

Heat a pan of water and allow it to boil.

Now add the florets to this and allow it to boil for 3 more minutes.

Drain through a collander and immediately transfer it to the ice water pan. OR run under cold tap water till cool. Spread in a clean plate or cloth and cool it to room temperature. Repeat the process with all the florets. Pat it dry.

Fill the florets in a ziplock bag, leaving space in between. DO NOT PACK IT TIGHTLY. Seal the bags. Store the bags horizontally in the freezer. This consumes a lot of freezer space and hence I made only 2 cauliflowers. If you have space in the freezer, you can stock upto 5 cauliflowers.

NAARTHANGAI OORUGAI (DRY) / NAARTHANGAI SALT PICKLE

2011-03-15T02:11:00.000-07:00

Some say it as citron, not sure about the english name though. This is a salty, dry pickle and can be preserved for even 2 years. When stored for years the colour becomes black, yet EDIBLE. This pickle is given to women during their postpartum period. This pickle is an accompaniment with milk rice (paal saadham) given to convalescent people. Best home remedy for common cold, nausea, vomiting, indigestion, stomach upset, and travel sickness.

There are two ways of cutting narthangai. One way is to cut spirally, called "SuruL narthangai oorugai" and the other is to cut into pieces. This is called uppu narthangai oorugai.

INGREDIENTS:

Narthangai - 15
Sea salt - see the method for ratio.
Turmeric powder - 2 tsps.

METHOD :

SALT RATIO : Cut pieces - 8 measures : Salt - 1 measure.

Wash the narthangais well and pat it dry. Cut spirally as shown in the picture. Stuff with salt. (OR)
If cut into easy-bite pieces.....Take a clean bowl, spread a layer of cut narthangais, and then a layer of salt and turmeric powder. Repeat the procedure.

Mix well and close tightly with a lid. Mix well daily using a dry spatula for 5 days. After 5 days, the salt will be absorbed and the pickle will become soft.

Spread in a clean plastic sheet and sun dry till hard and store in airtight containers.

NOMBU KOZHUKATTAI (SWEET & SALT )- A REPOST

2011-03-13T19:06:00.000-07:00

HAPPY NOMBU

Karadayan nombu is a Tamil festival (similar to Karva Chauth) observed by married women for the well being of their husbands. This is observed when the Tamil month Maasi ends and Panguni begins. Married women fast on this day. "Kaaradai" is prepared on this day and taken while breaking the fast. A kolam is drawn for each female member of the family. A banana leaf (nuni vazhai ilai) is placed on each kolam. A set of betel leaves alongwith turmeric and betel nuts, flowers, plantain and a nombu charadu plus a sweet nombu kozhukattai, sweet adai and butter is placed on each leaf. During the "nombu" the "charadu" (yellow thread) is tied around the neck chanting "URUKKADHA VENNAYUM ORADAIYUM NAAN NOTREN, ORUKKALUM EN KANAVAN PIRIYAMAL IRUKKANUM". i.e., praying for the togetherness of the husband and wife. The salt adai is not for offering and its just an addition to the sweet adai.

SWEET KAARADAI & KOZHUKATTAI

INGREDIENTS:

Rice flour - 1 cup (heaped)
Crushed jaggery - 1 cup ( level cup)
Cardamom - 4
Ghee - 2 tsp.
Cow peas - 2 tsp.
Chopped coconut - 1 tablespoon
Water - 1 1/4 cup

METHOD:

Dry roast rice flour to a golden brown colour.

Dry roast cow peas, boil in water and keep aside.

Dissolve jaggery in water, strain to remove the mud and dust. Allow it to boil. Now, add the coconut pieces, ghee, powdered cardamom, cow peas and rice flour. Stir well till it becomes like a dough. When cool, make small balls out of it, grease your handwith oil, flatten it with your hand, put a small hole in the centre and steam it in an idli plate for 8 to 10 minutes. This is kaaradai. For sweet kozhukattais, make small long balls and steam for 10 minutes.

SALT KAARADAI & KOZHUKATTAI

INGREDIENTS:

Rice flour - 1 cup (heaped)
Ghee - 2 tsp.
Cow peas - 2 tsp.
Chopped coconut - 1 teaspoon
Scraped coconut - 2 tablespoons
Ginger (crushed) - 1/2 tsp.
Chopped curry leaves - few
Green chillies ( chopped) - 1/2 tsp.
Water - 1 1/4 cup
Oil - 2 tsp.
Salt - as per taste
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.

METHOD:

Dry roast rice flour to a golden brown colour. Dry roast cow peas, boil in water and keep aside.

Heat oil in a heavy bottomed pan, add mustard seeds and urad dhal. When golden brown, add ginger, green chillies & curry leaves. Add water and required amount of salt. Allow it to boil. Now, add the coconut pieces, ghee, cow peas and rice flour. Stir well, till it becomes like a dough. When cool, make small balls out of it. Grease your hand with oil, flatten it with your hand, put a small hole in the centre and steam it in an idli plate for 8 to 10 minutes. For salt kozhukattais, make small long balls and steam for 10 minutes.

GLOSSARY - SPICES, DRY FRUITS & HERBS - A TO Z

2011-03-10T23:53:00.000-08:00

English	Tamil	Hindi
Almond	Badam paruppu	Badam
Aniseed/Fennel	Sombu	Saunf
Asafoetida	Perungayam	Hing
Bay Leaf	Pattai Ilai	Tej Patta
Basil	Thulasi	Thulsi
Black Peppercorn	Milagu	Kali Mirch
Cashew nuts	Mundiri paruppu	Kaju
Cardamom	Elakkai	Elaichi
Carom Seeds	Omam	Ajwain
Chillies(Dry, red)	Sigappu Milagai	Lal Mirch
Cinnamon	Pattai	Dalchini
Cloves	Lavangam	Laung
Coriander Seeds	Kothamalli vidhai	Dhania
Cumin Seeds	Jeeragam	Jeera
Cumin seeds (black)	Karunjeeragam	Shahijeera
Dates	Paerichampazham	Khajoor
Fenugreek Seeds	Vendhayam	Methi Dana
Figs (dried)	Athi pazham	Anjeer
Garlic	Poondu	Lahsun
Ginger	Inji	Adrakh
Ginger (Dry)	Sukku	Sonth
Jaggery	Vellam	Gud
Mace	Jadhipathri	Javithri
Mango Powder	Mangai Podi	Aamchur
Mustard seeds	Kadugu	Rai
Nutmeg	Jadhikkai	Jaiphal
Oregano	Omavalli Ilai	Ajwain ka patta
Onion Seeds	Vengaya vidhai	Kalonji/pyaz ke beez
Pistachio	Pista paruppu	Pista
Poppy Seeds	Kasakasaa	Khus Khus
Pomegranate Seeds	Maadhulai Vidhai	Anardana
Raisins	Ular Draakshai	Kishmish
Rice flakes	Aval	Chivda
Roasted gram	Pottukadalai	Chenna dalia
Saffron	Kungumapoo	Kesar
Salt	Uppu	Namak
Sesame Seeds	Ellu	Til
Sugar	Sarkarai	Cheeni
Sugar candy	Kalkandu	Misri
Tamarind	Puli	Imli
Turmeric powder	Manjal podi	Haldi
Walnut	Acroot	Akhrot

MINTY BABY POTATO FRY / PUDINA ALOO

2011-03-07T23:35:00.000-08:00

INGREDIENTS:

Baby potatoes- 20
Coriander leaves - fistful
Mint leaves - fistful
Green chillies - 1 or 2
Cumin seeds - 1/2 tsp.
Black pepper powder - 1/4 tsp.
Kasuri methi - 1 tsp.
Salt - as per taste
Oil - 2 tablespoons

METHOD:

Grind the coriander leaves, mint leaves, green chillies and salt to a fine paste.

Boil, peel and prick the potatoes with a fork. Marinate with the above paste for 1/2 an hour.

Heat oil, add cumin seeds. When it sizzles, add in the marinated potatoes and black pepper powder. Saute well till you see golden spots on the surface of the potatoes. Crush the kasuri methi with your palms and sprinkle over the potatoes and give a quick saute. Serve hot.

A TIP ON GRATING TOMATO - TWO METHODS

2011-03-02T22:41:00.000-08:00

Grating ripe tomatoes is a task. But, tomatoes can be grated with these 2 tricks.

It is difficult to grate tomatoes as it will easily slip off the hand and wound the hand. Generally tomatoes are pureed by blanching and peeling the skin. Pureeing the tomatoes in a mixie is another way. Coming to the interesting, tricky part....

To get a smooth tomato puree without the skin, I use this method. Certain gravy dishes will taste unique when pureed in this method.The pictures are self explanatory, yet a quick narration for amateurs.

METHOD 1:

Make a small cut , like a "+" or "x" on the smooth end of the tomato, using a knife. Hold the tomato on the stem end and grate using a grater. The skin stays back and an awesome puree is ready. You can apply this method when 1 or 2 tomatoes are used for a dish.

METHOD 2:

Half the tomatoes and grate through your palm. The skin stays back without wounding your hand.

METHIWALE KABULI CHOLE (Rajasthani style)

2011-02-28T23:17:00.000-08:00

INGREDIENTS:

Kabul channa - 1 cup
Methi leaves - 2 cups (tightly packed)
Green chillies - 2
Tomato - 1
Grated ginger - 1 tsp.
Coriander leaves (chopped) - 2 tablespoons
Besan flour - 2 tbsp.
Turmeric powder - 1/4 tsp.
Jeera powder - 1/4 tsp.
Chilli powder - 1/2 tsp.
Garam Masala - 1/2 tsp.
Amchur powder - 1/4 tsp. OR tamarind paste - 1/4 tsp.
Cashew paste - 1 tablespoon
Hing - a pinch
Cumin seeds - 1 tsp.
Cloves - 2 or 3
Cinnamon - 1" stick
Cardamom - 1
Butter - 2 tablespoons
Salt - as per taste

METHOD:

Soak chenna overnight. Drain out the soaked water. Fill fresh water upto an inch above the chenna. Pressure cook it with salt for 3 whistles. When the pressure releases, take out and drain the water completely and keep aside. Mash a ladle of channa separately.

Chop tomatoes into small pieces. Chop methi leaves and coriander leaves roughly. Chop green chillies. Grate ginger.

Heat a pan and dry roast besan flour till the raw smell is diffused. Take out, mix in water and make a slightly thick paste. Keep aside.

In the same pan, melt butter. When hot, add cumin seeds. When it splutters, add the whole spices, hing and turmeric powder. Add in the chopped green chillies, ginger and tomatoes. Saute for 2 minutes. Now add the chopped methi leaves alongwith salt. When the leaves are cooked add all the powders(except amchur powder). Saute for 1 minute and add the pressure cooked kabul channa and mashed channa. (If using tamarind paste add it at this stage). Pour in 1/2 cup of water and cook it covered for a while till the masala flavours are infused in the channa. When done, take out the lid and add the cashew paste & also the besan solution. Allow it to boil. Now add amchur powder and coriander leaves. Mix well and serve hot with rotis or parathas.

It can also be mixed with hot cooked rice and ghee.

NOTE: The original recipe can be found here. It was quite interesting without onion and garlic. But I changed certain ways to suit our family's tastes. The original recipe had a raw version of besan solution. But I dry roasted the besan flour and made a solution as I felt the besan flour will have a nice aroma when dry roasted. It was awesome.

ELLU PODI (SPICE & SALT VERSION) / SESAME SEEDS POWDER

2011-02-24T03:55:00.000-08:00

This podi(powder) is used for ELLORAI done on maavilakku day. Tastes the best when mixed with hot rice and ghee. I have used black sesame seeds. White sesame seeds can also be used.

INGREDIENTS:

Black sesame seeds - 1/4 cup
Urad dhal - 1 cup
Dry red chillies - 6
Pepper corns - 1/4 tsp.
Hing - 1/4 tsp.
Salt - as per taste (approximately 3/4 tsp.)
Oil - 1 tablespoon

METHOD:

Soak sesame seeds in water for 10 minutes. Check for mud and dust. Drain the water completely. Keep aside for 5 minutes.

In a kadai, dry roast sesame seeds till it splutters and be careful the seeds should not be burnt. In the same kadai, heat oil and fry the other ingredients till golden brown. Combine all , add salt and dry grind in a mixie to a powder.

NOTE: The seeds splutters after the water is dried. The water gets dried while roasting the sesame seeds and need not pat it dry.

KASHMIRI DUM ALOO / ALOO DUM

2011-02-22T06:44:00.000-08:00

I learnt this from vahchef's site. I made some slight variations to suit our family's tastes. Cute baby potatoes with rich spices and flavoured gravy. This can be done with regular potatoes, but I prefer to do with baby potatoes as the dish will have a cute look.

INGREDIENTS:

Baby potatoes - 15
Turmeric powder - 1/4 tsp.
Fresh curds - 1 cup
Cashew paste - 1 tsp.
Tomato - 1
Coriander leaves(chopped) - 2 tablespoons
Cumin seeds - 1/2 tsp.
Garam masala - 1 tsp.
Bay leaves - 2
Cloves - 4
Cinnamon - 1" stick - 1
Cardamom - 2 or 3
Salt - as per taste
Oil - 1 tablespoon
Ghee - 1 tsp.

To mix in 1/2 cup of water:

Coriander powder - 1 tablespoon
Sukku powder (Dry ginger powder ) - 1/4 tsp.
Chilli powder - 1/4 tsp.
Kashmiri chilli powder - 1/4 tsp.
Fennel powder - 1 tsp.

METHOD:

Boil baby potatoes and peel them. Keep it aside.

Puree one tomato.

Whisk the curd to a smooth paste.

Soak cashews in hot water and grind it to a fine paste.

Slightly roast the garam masala till hot and keep it aside.

Heat oil & ghee in a pan, add whole spices. When they splutter add cumin seeds, turmeric and the items given in "To mix in water". Add the tomato puree. When oil leaves the sides add whisked curd and cashew paste. Mix well . When the mixture is thick, add in the boiled baby potatoes and salt. Add a cup of water. Cover and cook for 10 - 15 minutes. Stir in between. Garnish with roasted garam masala and coriander leaves.

METHI THEPLA

2011-02-17T00:05:00.000-08:00

INGREDIENTS:

Whole wheat flour - 2 cups
Fenugreek leaves - 1 cup (Chopped)
Turmeric powder - 1/2 tsp.
Chilli powder - 1 tsp.
Coriander powder - 1 tsp.
Ajwain - 1/2 tsp.
Curd - 1/2 cup
Oil - 1 tablespoon
Salt - as per taste
Ghee - for smearing

METHOD:

Mix all the ingredients and knead to a pliable, soft & smooth dough. Add little water if necessary.

Roll out to chappathis. Heat a tawa or griddle and cook on both sides. When brown spots appear on the surface take out and smear ghee on top.

Serve hot with dahi topped with chaat masala and pickle.

CORIANDER STALKS & SNAKEGOURD SEEDS DIP CUM CHUTNEY

2011-02-14T00:00:00.000-08:00

This is a tasty dish with the things which we discard and think its not useful. This is an easy Indian style dip & goes well with any starters or snacks. When tempered it also gets the chutney flavour. I generally make snakegourd seeds thogayal. As I was having a bunch of fresh coriander stems, I made a dip cum chutney which was very tasty. The dip was best with baby corn fritters and the chutney was best with idli & dosa. As I found it interesting, I thought of sharing it with you.

INGREDIENTS:

Coriander stalks - 1 bunch
Snakegourd seeds - 2 cups
Green chillies - 2
Tomato - 1
Salt - as per taste
Oil - 1 tablespoon

To temper:
Oil - 1/2 tsp.
Mustard seeds- 1/4 tsp.
Hing - a pinch

METHOD:

Wash the coriander stalks and chop it roughly .

Heat oil in a kadai and saute the snakegourd seeds for a while. Then add coriander stalks, tomato and green chillies and saute well till it completely wilts and the raw smell is diffused.

When cool, blend it in a mixie to a fine paste alongwith salt. (Do not add water). Dip is ready.

When tempered with mustard seeds and hing, the chutney is ready.