Cabbage and Corn Rice

Rice is our staple food and the very basis of our energy. An entertainment menu almost always revolves around delicacies with Rice. Though there are various negatives (healthwise) with regards to white rice we must agree on one point that it is DELICIOUS. Fortify plain rice with various vegetables for a nutritiously balalnced meal.

The addition of Corn and Capsicum makes it colourful and flavourful.

Ingredients:
Basmati Rice - 1 cup
Water - 1.5 cups
Salt to taste

Oil + Butter - 3 Tbsp
Cloves - 2
Cardamom - 2
Onion - 1, chopped
Capsicum - 1, chopped
Boiled Corn - 1 cup
Cabbage - 2 cups, shredded
Tomato - 1, chopped
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Dhaniya Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt to taste
Vinegar - 1 tsp

Instructions:
Wash and pressure cook rice with salt to taste. Cool.
Heat oil in a kadai. Add the spices.
Toss in the onions and saute until pink.
Add capsicum and corn. Stir cook for 4  minutes.
Next, add cabbage and turmerric powder. Saute until cabbage is half cooked.
Add tomatoes, chilli powder, dhaniya powder, garam masala and salt. Mix well and stir fry on high heat for 2 minutes.
Mix in rice and vinegar. Mix well and take off heat.
Serve with Tomato Salsa.

Kovakkai - Ivy Gourd

Kovakkai helps regulate blood sugar levels. Therefore it is recommended for diabetics. It is rich in fibre and protein. This is not an oft prepared vegetable at home as my grand mom was of the opinion that it brings about memory loss. I do not know how far it is true. We generally make a Masala. My sister taught me this mixed rice which is a favourite in our lunch-boxes. Browsing the net, I have bookmarked a few other recipes too.

Tender Kovakkai cooks really fast and is tasty too. It is a spicy dish and goes well with Rasam / Curd Rice. My friend Malathy taught me the following recipe which has a fan following at home. Very very simple and very very very tasty.



Ingredients:
Kovakkai - 1/4 Kg
Chilli Powder - 2 Tbsp
Salt to taste
Turmeric Powder - 1/4 tsp
Dhaniya Powder - 1/2 tsp
Gram Flour - 2 Tbsp
Oil - to mix
Oil for shallow frying

Instructions:
Wash and trim Kovakkai (Ivy Gourd). Make deep slits along its length.
In a plate, mix chilli powder, turmeric powder, salt, dhaniya powder and gram flour with a little oil.
Carefully stuff the gourds with the mixture.
Heat oil in a shallow non-stick pan.
Add stuffed gourds and shallow fry until done - shaking the pan every once in a while ensuring that it gets cooked all around (Test - the skin should have shrunk).
Garnish with chopped coriander leaves and serve.

Cabbage Sambal

The other day, I sat down to update the index page and it was quite a surprise to me to know that I had not shared my favourite side-dish. Murugan Annan (our cook for aeons) makes a fabulous Sambal, especially for my husband and me when we visit Panayapatti. Several times I have asked him to teach me the tricks of the trade. He would fob me off or add in some secret ingredient at the blink of an eye.
I have perfected this side-dish over the years. Finally, I have my Husband's seal of approval! Today he said that it tasted exactly like Murugan Annan's Sambal.
It has made my day!!!!!

Ingredients:
Cabbage - 1/4 Kg, shredded
Onion - 1, sliced thinly
Carrots - 1, large
Potato - 1, large
Tomato - 1, small
Oil - 2 Tbsp
Mustard - 1/4 tsp
Urad Dal - 1 pinch
Jeera - 1 pinch
Sombhu - 1 pinch
Curry Leaves - 1 sprig
Turmerric Pd
Sambhar Pd - 1/2 tsp
Salt to taste

Instructions:
Peel and chop carrots and potatoes into fine matchsticks.
Heat oil in a kadai and splutter mustard, urad, jeera and sombhu. Add onions and curry leaves.
Saute until onions turn transparent. Add in turmerric powder, potatoes and carrots. Cook for 2 minutes.
Add sambhar powder, salt to taste and chopped tomatoes. Cook until tomatoes are pulpy.
Mix in the shredded cabbage and stir cook over high flame until well mixed.
Simmer cook covered for 4 to 5 minutes until cabbage is cooked (but crisp); sprinkling water as needed.

I like to layer (sandwich) Uthappam's in my lunch-box with this masala.

Serve with Idli / Dosa / Idiappam / Aapam.

Apple - n - Date Cake

One more from the Australian Women's Weekly. Encouraged by the success of my previous attempt, I tried one that the book promised would be a moist cake; and it was! My darling Son, has shot all of the more recent fabulous pictures we enjoy on this blog. HE was tired of my Ring-Cake pan that I prefer for all practical purposes; so a square dish, it had to be (I need my photographer to be happy!!!).
We enjoyed this fruit cake, and I am sure you will too. Merry Christmas!

Ingredients:
Dates - 1 cup, chopped
Apples - 2, chopped fine
Soda - 1/2 tsp
Water - 1 cup
Butter - 180 grams
Sugar - 1 cup
Egg - 1
Maida - 2 cups

Instructions:
Bring the water to a boil. Take off heat. Add chopped dates, apples and soda. Cover and set aside to cool.
Pre-heat oven to 180* C. Grease and line a 8" square tin with greaseproof paper. Grease the paper too.
Cream butter and sugar until light and fluffy.
Add in the egg and whip until well blended.
Fold in sifted maida and fruit mixture.
Transfer into the prepared tin.
Reduce temperature to 160*C and bake for about 1hour and 15 minutes.
Leave in tin for 5 minutes before turning it out on a rack to cool - before slicing the cake.

Serve Warm (15 seconds in a microwave)

Chettinad Thalicha Idiyappam - Savoury Version of String Hoppers

Idiyappam is a Chettinad delicacy. The difference being in the way it is served - either sweetened with sugar and coconut or seasoned with buttermilk and onions.  It becomes soft with the addition of buttermilk and the taste is unique and different. Nowadays, plain discs of Idiyappam are served with Paaya / Kurma. I remember enjoying them with Pineapple More Kuzhambu, Potato Palya (Kizhangu that we serve with Poori) and Sambhar @ Dasa Dosa on TTK Road in the nineties. The first two I distinctly remember, as it was a novel combination that was delicious (I am yet to replicate it at home)!

Die hard Chettiars will never enjoy it plain! It is blasphemous. "Thalikkaliya?" - would be the query. It is a must in any 'Virundhu' menu. A new bride is often adjudged by her ability to make long noodle-like strands of soft, well seasoned Idiyappam and the perfect Vellai Paniyaram. Generally 1 cup of flour is measured per person. While making large quantities, it is better to mix 1 cup of flour at a time. A warm dough is easier to press; and by the time the first batch cooks we can have the next one ready.

The savoury version is generally served with Pachadi / Kosumalli. Our favourite side-dish though is Cabbage Sambal.

Ingredients:
Oil - 1 Tbsp

Mustard – ¼ tsp
Urad Dal – ¼ tsp
Dry Red Chillies – 2

Curry Leaf - 1 sprig

Small Onions - 10, sliced (optional)
Sour Curds – 1 Tbsp

Water

Salt to taste

Basic Idiyappam – from 1 cup of flour

Instructions:
Mix beaten curds along with salt in 2 to 3 cups of water.

Dunk the steamed Idiyappam in; and immediately take it out squeezing all the water.

Gently separate the strands and keep aside in a shallow bowl.

Heat oil and season with mustard seed, urad dal and curry leaf.

When the dal changes colour add sliced onions and sauté with a pinch of salt until cooked but crisp.

Take off heat and add to the Idiyappam. Toss well to mix evenly.

Serve with a side dish of your choice.

Invariably some dough gets left behind in the press. Amma made this cute little bird. The chilli beak lends it some spice and on the whole a yummy treat!!!

Inippu Idiyappam - String Hoppers; Sweet

Idiyappam - another staple in Chettiar homes. The Achi's (the ladies of the Chettiar Community) prepare and stock various types of flours for instant preparations at a short notice.

There is much ado over the Idiyappam maavu (flour). Be it a Kumbabishekam or a Wedding - the main concern while planning the menu would be "Do we have sufficient Idiyappam Maavu for the occasion?" It is blasphemous to not have this flour at home. As the flour is stocked in huge quantities in our Store-rooms, great care is taken in the preparation of the flour. It starts with parboiling the paddy, drying and hulling it. Then the process of grinding, sieving, drying, dry roasting....

Idiyappam is made of plain rice flour and is steamed. Hence it is easily digestible, and is recommended for infants, invalids and convalescence - plain ones without thalippu or grated coconut.
Idiappam flour is now readily available, though the shelf life is much shorter.

Chettinad Idiyappam is unique in the way it is served. We have Inippu Idiyappam and Thalicha Idiyappam (seasoned along with buttermilk).

Idiyappam

Ingredients for Idiyappam:
Idiyappam Maavu - 1 cup
Hot Water - 1 cup
Gingelly Oil - 1 tsp

Instructions for Idiyappam:
Measure flour into a wide mouthed vessel. Add oil in and mix well.
Bring the water to a boil and take off heat.
After about half a minute, pour into the flour and mix well with a spatula / wooden spoon.
Grease your palms lightly, and divide into 2 or 3 portions. Fill into the Idiyappam Press - fitted with a Idiyappamm Achu (plate with very fine holes).

Fill a (Idli) steamer with 2 to 3 cups of water. Spread a damp cloth on the Idli Plate.
Once the steamer is ready, press out the Idiyappam - in a circular motion on the damp cloth.
Cover steamer and refill the press with remaining dough.

Press once more over the first layer. Cover and cook for 5 minutes.
Open cover and sprinkle water. Turn it out on to a plate. Cool.

For Inippu Idiyappam:

Ingredients for Inippu Idiyappam:
Idiyappam made from 1 cup flour (given above)
Sugar - to tatse
Coconut - 1/2 cup, grated
Ghee - 2 Tbsp
Elaichi - 2 to 3, powdered

Instructions for Inippu Idiyappam:
Dunk the cool Idiyappam in a shallow bowl filled with water.
Immediately, take it out and squeeze well.
Carefully, separate the strands (well worth the effort as it will result in longer strands).
Sprinkle sugar, grated coconut, powdered cardamom and ghee.
Toss well to mix evenly.
Sit for 10 minutes at least before serving.

Moong Dal & Green Peas Pancakes / Dosa

There are various easy to make healthy snacks that are almost instant. These can be had at breakfast– the most important and the ‘must have’ meal of the day.

I soaked the dal overnight in the fridge, with just enough water and had the remaining ingredients in a bowl just next to it. In the morning, everything went into the mixer jar and we had these lovely pancakes with Ginger Chutney.

Moong Dal & Green Peas Pancakes (Dosa)

Ingredients:

Moong Dal – 1 cup

Green Peas – 1 cup

Green Chillies – 2

Ginger – ½”

Salt to taste

Onion – 1, finely chopped

Coriander Leaves – 2 Tbsp, chopped

Oil – to fry

Instructions:

Soak moong dal in hot water for half an hour.

Add green peas to it along with ginger and green chillies. Grind to a thick batter in a mixer.

Mix in salt to taste, coriander and finely chopped onions.

Heat a tava and pour a ladleful of batter. Spread out evenly.

Spoon oil along the sides and allow the base to set.

Flip over and cook until golden all over.

Serve hot.

Macaroon Syrup Cake

Baking --- my first passion. It’s been a while since I have baked anything. It has taken a back seat for various reasons. I have so many books on baking and I keep drooling over those pictures and @ the baking sites that I follow.
The first few hurdles were over – buying the basic ingredients. Next, I had to zero in on a recipe with the ingredients at hand (did not want to postpone further). I have a fond memory of a Lemon Cake that my mother made ages ago and so I chose this recipe from ‘The Australian Women’s Weekly’.

There have been various attempts previously, where I failed miserably and lost confidence in baking. I faced a few challenges today...

The creaming of the butter and sugar took ages - the sugar was grainy!

I got the cake into the oven and towards the end of the baking time; there was a Power Cut!!

My crestfallen face was enough to make Amma and Ram perk me up. We left it in the oven for some more time until it was dry before spooning the syrup over.

It was GOOD! (I had to threaten Ram to take a picture before it vanished).

Amma said that it was like having Coconut Burfi in a cake.
“Freakishly Amazing” - is my Son's verdict!

Macaroon Syrup Cake

Ingredients:

Butter – 120 grams

Fine Sugar – 1 cup

Eggs – 4

Coconut – 2 cups

Flour – 1 cup

Baking Powder – 2 tsp

For the Lemon Syrup:

Sugar – 1 cup

Water – 2/3 cup

Lemon Rind – ½ tsp

Instructions:

Prepare an 8” ring mould – Grease and dust with plain flour.

Oven Temperature – 160 * C

Sift flour with baking powder.

If using freshly grated coconut, toast until dry over a medium heat.

Cream butter and sugar until light and fluffy in a large bowl.

Beat in eggs, one at a time until well combined.

Stir in coconut and sifted flour. Mix very gently.

Transfer into the prepared cake tin and bake in a pre-heated oven for about 45 minutes.

Pour hot syrup over hot cake and allow to cool.

Serve with a dollop of whipped fresh cream.

For the Lemon Syrup:

Combine all the ingredients for the syrup and stir cook over a slow flame until sugar dissolves.

Bring to a boil, simmer for 3 minutes.

Beans Salad

Ingredients:

For the Salad:

Tender Beans – 2 cups

Cherry Tomatoes – ¼ cup, halved

Red Cabbage – ¼ cup

Onions - 1, sliced thinly (optional)

For the Dressing:

Olive Oil – 2 tsp

Salt & Pepper to taste

Sugar – ¼ tsp

Balsamic Vinegar – 1 tsp

Corriander Leaves - 2 tsp, finely chopped

Instructions:

For the Dressing:

Take the dressing ingredients in a jar and shake well until blended.

Store in refrigerator.

For the Salad:

Slice the beans on the diagonal.

Boil about 3 cups of water to blanch the beans.

Add a pinch of sugar, 2 drops of oil and ½ tsp salt. Drop the beans and cook for 2 minutes.

Drain and drop in ice cold water.

To Serve:

Take the salad vegetables in a large bowl. Add enough dressing to taste and toss well.

Chill for 15 minutes and serve.

Carrot Chutney

This is a great Relish / Sauce / CHUTNEY!!!

Serve with Parathas or Khichadi. This keeps well in the fridge for 2 to 3 days.



Carrot Chutney

Ingredients:

Carrots – 2

Garilc – 2 cloves (small)

Chilli Powder – 2 tsp

Salt – 1 tsp

Lemon – 1 tsp

Oil – 1 tsp

Instructions:

Grind the carrots, garlic, chilli powder, salt and lemon juice to a fine paste.

Combine oil and whisk well to blend.

Chill for half an hour before serving.

Whole Wheat Khichadi

Khichadi is one of my favourite dishes. We generally make Khichadi with Rava. Wheat Rava lends itself very well to this dish. Combine it with Carrot Chutney, and ....

I found this combination in a TD book. It intigued me. I was skeptical about the Carrot Chutney - on the contrary, it was utterly delicious.

Wheat Khichadi

Ingredients:

Wheat Rava – ¾ cup

Moong Dal – ½ cup

Mixed Vegetables – 1 cup

Oil – 1 Tbsp

Cloves - 2

Cinnamon – 1

Peppercorns – 4

Cumin – 1 tsp

Asafoetida – 1 pinch

Onion – 1, sliced

Turmeric Pd – 1 pinch

Chilli Pd – 2 tsp

Roasted Jeera Pd – 1 tsp

Dhaniya Pd – 2 tsp

Salt to taste

Instructions:

Dry roast the cloves, cinnamon, cumin and peppercorns and crush coarsely.

Wash and soak the wheat and moong dal. Cut the vegetables into cubes.

Heat oil and add the crushed spices, asafoetida and then the onions.

Add the vegetables and turmeric pd. Sauté for 3 minutes and then add the soaked wheat-moong.

Add 2½ cups of hot water and mix well. Add salt to taste.

Pressure cook for 2 whistles. Simmer for 3 minutes. Take off heat and open after pressure subsides.

Serve hot garnished with coriander leaves with Kadi or Carrot Chutney.

Pancakes... a treat indeed!

Ingredients:
Egg – 1, whisk
Milk – ¾ cup
Vanilla Essence – 1 tsp
Butter – 1½ Tbsp, melted
Maida – ¾ cup
Baking Powder – 1 tsp
Salt – ¼ tsp
Sugar – 1 Tbsp
Oil – 1 Tbsp

To Serve:

Butter

Honey / Maple Syrup
Raspberry Syrup

Instructions:

Mix the dry ingredients together.
Make a well and pour in the beaten egg, melted butter and milk.
Mix in quickly and keep aside for 20 minutes. It is ok if the batter is slightly lumpy.
Heat a non-stick tava. Smear some oil on the tava.
Pour a ladleful of batter in the centre of the tava. Cook over a medium flame until the base sets and has turned a golden brown.
Flip over and cook the other side, until golden.

Serve hot with Butter and Honey or Syrup of your choice.

Dal Dhokli

I first had this @ Coimbatore. Utterly amazing!

Then, I learnt how to make this from Manisha. She is a fabulous teacher. Her version though is with Tur Dal. The ingredients list is definitely daunting... but, the method is very simple.

Pure comfort in a cup.

Ingredients:

For the Dal:

Moong Dal with skin – ½ cup

Tomatoes – 2, small, chopped

Curry Leaves – 1 sprig

Green Peas – ¼ cup

Turmeric Pd – ¼ tsp

Sambhar Pd – 1½ tsp

Gr. Chilli Paste – ¼ tsp

Ginger – ¼ tsp, grated

Jaggery – 1 Tbsp

Tamarind – 1 Tbsp

Cloves – 3

Cinnamon – 2 small pieces

Lemon Juice– ½ tsp

Coriander Leaves – 2 tsp, chopped

For the Seasoning:

Oil – 2 Tbsp

Cumin Seeds – ¼ tsp

Mustard Seeds – ¼

Asafoetida – 1 pinch

Bay Leaf – 1, small

 For the Dhokli:

Wheat Flour – ½ cup

Turmeric Pd – ¼ tsp

Chilli Pd – ½ tsp

Asafoetida – 1 small pinch

Salt – ½ tsp

Oil – 1½ tsp

To Serve:

Ghee

Roasted Peanuts / Cashew nuts

Onion, finely chopped

Coriander Leaves

Instructions:

Dry roast the Clove and Cinnamon and powder coarsely. Divide into 2 portions.

Pressure cook the dal with 2 cups of water for 3 whistles.

Allow pressure to subside and then open the cooker. Mash the dal and transfer to a deep pan.

Check consistency and add enough water to make it watery as it has to simmer further.

Add chopped tomatoes, curry leaves, green peas, turmeric powder, sambhar powder, chilli paste, spice powder, and ginger.

Simmer cook until peas are tender. Add a little salt.

Mix all the ingredients to make the Dhokli with just enough water to make a firm dough.

Roll out thinly and cut into squares.

Gently lift it and drop into boiling dal in small batches. Wait for the first batch to float before dropping in the next. Stir the dal once in a while so that they do not get stuck in the bottom.

When the dhoklis are nearly cooked, add tamarind paste and jaggery.

Simmer for a few more minutes. Finally, add in spice powder, lemon juice and chopped coriander.

Serve in a bowl, topped with ghee, peanuts/cashew nuts, chopped onions and coriander leaves.

Vegetable Paaya

It is easy to cook. But very difficult to decide what to cook!  

I have learnt a lot of cooking from my friend Sowmya. And it is a known fact in my house that anything she teaches me will appear high on my list of ‘to try’.  She watched a TV program and regaled me with this recipe - over the phone! “Best served with Idiappam” – she said. I thought that the best I could do on a week-night was (my favourite) – Idli!

 The combo was good. We relished it and here is my adaptation of the recipe.

Vegetable Paaya

Ingredients:

Coconut – 1, large

Oil – 1 Tbsp

Jeera – ¼ tsp

Cloves & Cinnamon – 1 each

Bay Leaf – 1, small piece

Onion – 1, small

Green Chilli – 2, slit

Ginger – ½ tsp

Carrots – 2, cubed

Beans – 15, cubed

Green Peas – ¼ cup

Potato – 1, cubed

Tomato – 1, small – chopped fine

Turmeric Powder – ½ tsp

Chilli Powder – ½ tsp

Peppercorns – ¼ tsp, crushed coarse

Salt to taste

Almonds – 5

Cashew nuts – 5

Fried Gram – 2 tsp

Coriander leaves – 1 Tbsp, chopped

Method:

Grate coconut, and extract milk using 2 – 3 cups of water.

Heat 2 tsp oil and splutter jeera. Add whole spices and onions. Sauté until onions are transparent. Then add in green chilli, grated ginger, turmeric powder, chilli powder, crushed peppercorns, tomato and mixed vegetables. Stir fry for 2 minutes on a high flame. Pour in half the coconut milk and cook over a medium flame until vegetables are half cooked. Add salt to taste and cook further until vegetables are cooked through.

Blend together the cashew nuts, almonds and fried gram with the remaining coconut milk. Pour in and simmer until heated through. Serve hot garnished with chopped coriander leaves.

Sesame Slaw

Ingredients:
Knol Kohl - 1
Carrot - 1, small
Cucumber - 1/2
Radish - 1, tender
Corriander Leaves - 1 Tbsp
Sesame Oil - 1 tsp
Lemon - 1/2
Ginger - 1/4 tsp
Salt & Pepper to taste
White or Black Sesame seeds - 1 tsp

Method:
Whisk together sesame oil, lime juice and ginger. Mix in salt and pepper to taste.
Toss vegetables with dressing and sprinkle with toasted sesame seeds.
Serve at once.

Always choose tender and very fresh vegetables to make salads.

I have been told to eat more salads. Browsing around, I was inspired from The Baking Barrister.
First of the many more that I hope to try!