tag:blogger.com,1999:blog-42198920903217883232024-03-14T12:48:35.559+05:30Chettinad Fiesta- a feast for the senses -Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.comBlogger404125tag:blogger.com,1999:blog-4219892090321788323.post-9673577782861393892023-08-11T06:55:00.006+05:302023-08-11T06:55:00.132+05:30LCHF / Grain Free Coconut "Rice" Chitranna<div class="separator" style="clear: both; text-align: left;">Thengai Sadham is a favourite Chitrannna (variety-rice) in South India. It is made by mixing in a specially prepared seasoning with cooked rice.</div><div class="separator" style="clear: both; text-align: left;">When embarking on the Low Carb style of eating, I initially thought that I would have to forgo rice varieties as my diet prescribed said absolutely no grains. With a little planning it is easy to enjoy your favourite Indian foods even when on a low carb diet.</div><div class="separator" style="clear: both; text-align: left;">The recipe I have followed is a delicious alternative for Coconut Rice; but without the Rice; and will be perfect for people following a low carb diet / meal plan. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJckYSCaCWssrjQ_eOwTd464YlZGlA5AjeMGHCoJsohKaPOY9oRRCXYGUKuB7j0XWYlzDvZ6C3tBoQumMWON3ZK3JpukwIGdWFv9ARJ3fEaJs-37Pkd1wHsmdq8dgJEu-hWbdPorpEMo/s1600/IMG_20191127_110728.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJckYSCaCWssrjQ_eOwTd464YlZGlA5AjeMGHCoJsohKaPOY9oRRCXYGUKuB7j0XWYlzDvZ6C3tBoQumMWON3ZK3JpukwIGdWFv9ARJ3fEaJs-37Pkd1wHsmdq8dgJEu-hWbdPorpEMo/w400-h400/IMG_20191127_110728.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">This version of Thengai 'Sadham' is flavourful with a tadka (seasoning) of ginger, chillies, roasted urad dal, channa dal, curry leaves, grated coconut and coconut oil. The substitute for rice in this recipe is bottle gourd. </div><div class="separator" style="clear: both; text-align: left;">When you grate the bottle gourd using a little pressure and cook it until firm, you get the texture needed for a Chitranna.</div>
<div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVi9LlY9hOB1LnDqFiCtH_Wld3LAjC8grjHeb7eA5J1e728s8B7k70dAn1toYO8Va2adbRBi4BpJVdpI97gvwzT9TxfJ5-8sVORMmpFswrm3gxvR8zdbZunTYxtF6uORyMjqZb5tGKbw/s1600/IMG_20191127_111736.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVi9LlY9hOB1LnDqFiCtH_Wld3LAjC8grjHeb7eA5J1e728s8B7k70dAn1toYO8Va2adbRBi4BpJVdpI97gvwzT9TxfJ5-8sVORMmpFswrm3gxvR8zdbZunTYxtF6uORyMjqZb5tGKbw/s320/IMG_20191127_111736.jpg" width="320" /></a></div>Lunch Menu: Coconut 'Rice' (Thengai 'Saadam') along with Brinjal Podi Kari. A mouth watering combo!</div><h3 style="clear: both; text-align: left;"><u>Ingredients:</u></h3><div class="separator" style="clear: both;">Bottlegourd - 2 cups, grated</div><div class="separator" style="clear: both;">Grated Coconut - 1/2 cup</div><div class="separator" style="clear: both;">Salt to taste</div><div class="separator" style="clear: both;">Coconut Oil - 1.5 teaspoon</div><div class="separator" style="clear: both;">Mustard - 1/4 teaspoon</div><div class="separator" style="clear: both;">Cumin Seeds - 1/4 teaspoon</div><div class="separator" style="clear: both;">Urad Dal - 2 teaspoons, soaked for 1/2 hour</div><div class="separator" style="clear: both;">Channa Dal - 1 teaspoon, soaked for 1/2 hour</div><div class="separator" style="clear: both;">Curry Leaves - 1 sprig</div><div class="separator" style="clear: both;">Ginger - 1/4 ". grated</div><div class="separator" style="clear: both;">Green Chillies - 2, slit</div><div class="separator" style="clear: both;">Dry Red Chilli - 1, broken</div><div class="separator" style="clear: both;">Asafoetida - a pinch</div><div class="separator" style="clear: both;">Cashew nuts / Peanuts - 1 tablespoon (optional)</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><h3 style="clear: both;"><u>Instructions:</u></h3><div class="separator" style="clear: both;">There are many ways you can cook the grated bottle gourd. Please check this post for other ways of cooking the riced vegetable.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">To make the 'Rice': </div><div class="separator" style="clear: both;">Take a pressure pan and add 2 teaspoons of water and 1/2 teaspoon ghee.</div><div class="separator" style="clear: both;">Place the grated bottlegourd over it evenly. Top with 1 slit green chilli and salt to taste.</div><div class="separator" style="clear: both;">Pressure cook for 2 whistles. Release pressure and open the cooker.</div><div class="separator" style="clear: both;">Cool slightly and mix in tadka.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">To make the Coconut Tadka:</div><div class="separator" style="clear: both;">Drain the soaked dals. Keep all the tadka ingredients ready in a plate.</div><div class="separator" style="clear: both;">Heat coconut oil and add mustard, jeera, and cashew / groung nuts (if using). </div><div class="separator" style="clear: both;">Then add the dals. Once they change colour, add green and red chillies, asafoetida, ginger and curry leaves.</div><div class="separator" style="clear: both;">Turn off the flame and add the grated coconut. Stir it around for a minute.</div><div class="separator" style="clear: both;">Allow the mixture to cool in the pan.</div><div class="separator" style="clear: both;">Mix into 1 cup of the cooked 'rice' (riced vegetable).</div><div class="separator" style="clear: both;">Enjoy!!!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Mix the remaining 'rice' with curds to make a cooling curd 'rice'.</div></div>
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</div>Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-59704661399052184192023-07-19T11:30:00.166+05:302023-07-19T11:30:00.156+05:30Ridge Gourd Salsa (Salad)<div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 14.6667px; text-align: left; white-space-collapse: preserve;">Yes! Ridge gourd is a delicious and nutritious vegetable that can be enjoyed in a salad. It is naturally sweet and has a slightly crunchy texture, which makes it a good contrast in a salad. The addition of onions, tomatoes and herbs makes it taste like a salsa. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqealBB-Jt5fR4bJF9bPBW-jStaiOvFIQ2LzZXAc0IqVLWKl-OE1KdKl8UNh57Xj7HiowZXyegBa_8B03QI1TTii7J-kGfn9-pbmls85nAV1DAX1cF3Nvbsm2OwnyjtwTDx_ZS2bsVRCA/s1600/IMG_20200202_210434.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqealBB-Jt5fR4bJF9bPBW-jStaiOvFIQ2LzZXAc0IqVLWKl-OE1KdKl8UNh57Xj7HiowZXyegBa_8B03QI1TTii7J-kGfn9-pbmls85nAV1DAX1cF3Nvbsm2OwnyjtwTDx_ZS2bsVRCA/w480-h640/IMG_20200202_210434.jpg" title="Ridge Gourd Salsa with Capsicum Soup" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ridge Gourd Salsa with Capsicum Soup</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;">
<span id="docs-internal-guid-60f54ca9-7fff-e787-18db-c989edbeb8cb"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; white-space-collapse: preserve;">Indian salads are more vegetable-based and refreshing than the salads from other cuisines. They are often tossed with spices and the seasonings give a unique flavour profile.</span></p><div style="text-align: left;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Kosambari, the more popular South Indian salad, is usually made with soaked lentils, vegetables, spices; & the flavour is enhanced by the use of a seasoning or tadka. Whereas this recipe is a more vegetable based one with the addition of - cheese. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Cheese, because it is a necessary part of my LCHF diet.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">As <a href="https://isha.sadhguru.org/in/en/wisdom/article/plant-based-diet-benefits" target="_blank">Sadhguru says, listen to your body </a>and make your food choices. </span></p><div style="text-align: left;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">I love the fact that Indian salads are so versatile. They can be made with a variety of ingredients, and enjoyed as a light snack or as a part of a larger meal. </span><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; white-space-collapse: preserve;">Next time you are looking for a healthy and delicious salad, I encourage you to try an Indian salad. You won't be disappointed!</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></p><h3 style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><u>Ingredients:</u></span></h3><h4 style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><span style="font-size: xx-small;">(Makes 1 large serving)</span></span></h4><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Ridge Gourd - 1/2 cup, peeled and cut into small cubes</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Onion - 2 tablespoons, chopped fine</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Tomato - 1, chopped fine</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Capsicum - 3 tablespoons, chopped fine</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Pomegranate - 3 tablespoons</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="color: #050505; font-family: Arial;"><span style="background-color: white; font-size: 14.6667px; white-space-collapse: preserve;">Cheese - 4 teaspoons, cubed (optional)</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Coriander Leaves - 1 tablespoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Salt & Pepper to taste</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Lemon Juice - 1/2 tablespoon (adjust to taste)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Olive Oil - 1 tablespoon</span></p><div><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></div><div><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><h3 style="color: black; font-family: Tinos; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; white-space-collapse: collapse;"><span style="color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><u>Instructions:</u></span></h3><p dir="ltr" style="color: black; font-family: Tinos; font-size: medium; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; white-space-collapse: collapse;"><span style="color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">In a bowl combine all the chopped vegetables and cheese.</span></p><p dir="ltr" style="color: black; font-family: Tinos; font-size: medium; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; white-space-collapse: collapse;"><span style="color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Add in the herbs, salt, pepper, lemon juice & olive oil.</span></p><p dir="ltr" style="color: black; font-family: Tinos; font-size: medium; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; white-space-collapse: collapse;"><span style="color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Toss gently or stir gently to combine all together.</span></p><p dir="ltr" style="color: black; font-family: Tinos; font-size: medium; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; white-space-collapse: collapse;"><span style="color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Serve immediately. </span></p><p dir="ltr" style="color: black; font-family: Tinos; font-size: medium; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; white-space-collapse: collapse;"><br /></p><h3 style="color: black; font-family: Tinos; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; white-space-collapse: collapse;"><span style="color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><u>Suggestions:</u></span></h3><p dir="ltr" style="color: black; font-family: Tinos; font-size: medium; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; white-space-collapse: collapse;"><span style="color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Add in some steamed or raw sprouts or cooked legumes to the salad.</span></p><p dir="ltr" style="color: black; font-family: Tinos; font-size: medium; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; white-space-collapse: collapse;"><br /></p></span></div></span></div>Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-41734937123618253682023-07-15T19:30:00.000+05:302023-07-15T19:30:00.130+05:30Pan Roasted Paneer with Podi and Parmesan<div>The best pan roasted Paneer ever with podi & parmesan. Amazing!!! This perfectly roasted paneer coated with a mix of podi, and parmesan is the ultimate side for dinner with a warm bowl of Soup. </div><div><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihC90H1ubSNYXHZqmyZt9_LGXKfYUdnQ-UV0lkKl7O14faH2rfPjqT9YDJv6Dtjxh4_mnVomMUCF4bki_rf_4TS8FNp-ptLtofUxgvpBaw5ZIFinbz1st6f1lWuoJ8FHIlE_42ToU7QM0/s1600/IMG_20200205_193847.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihC90H1ubSNYXHZqmyZt9_LGXKfYUdnQ-UV0lkKl7O14faH2rfPjqT9YDJv6Dtjxh4_mnVomMUCF4bki_rf_4TS8FNp-ptLtofUxgvpBaw5ZIFinbz1st6f1lWuoJ8FHIlE_42ToU7QM0/w300-h400/IMG_20200205_193847.jpg" width="300" /></a></div><a href="http://chettinadthruminu.blogspot.com/search/label/paneer" target="_blank">Paneer in any form </a>is welcome. More so now that I am on a LCHF diet. I am thoroughly enjoying my experiments with various combinations and flavours, along with Paneer. Hailing from the South, I had to use my favourite Podi.</div><div><br /></div><div><a href="http://chettinadthruminu.blogspot.com/search/label/Podi" target="_blank">Podi is a condiment </a>which is a staple in South Indian homes, and is commonly known as 'Gun Powder'. It is a blend of lentils and spices. Here I have used 2 varieties together - store bought. I will attempt and post the recipes soon. But for now, <a href="http://chettinadthruminu.blogspot.com/search/label/Podi" target="_blank">here are some Podi recipes on the blog</a> that you can try.</div><div> </div><div>This pan fried paneer is a quick fix and comes together in minutes. You will enjoy the burst of flavours in every bite. True heaven for Paneer & Cheese lovers. Serve this as a side to Roti / Dosa. Or top your toast with this and enjoy. </div><div>Trust me. You will love it!</div><h3 style="text-align: left;"><u><span style="font-size: small;">Ingredients:</span></u></h3><div>Paneer - 100 grams</div><div>Ghee - 2 teaspoon</div><div>Onion - 1/2, cubed</div><div>Tomato, 1 small, cubed</div><div>Salt & Pepper to taste</div><div>Garlic Podi - 1/2 teaspoon</div><div>Drumstick Leaf Podi - 1/2 teaspoon</div><div>Parmesan - 2 to 3 teaspoon</div><div><br /></div><h3 style="text-align: left;"><u><span style="font-size: small;">Instructions:</span></u></h3><div>Cut the paneer into cubes.</div><div>Heat ghee in a pan and saute the onions and paneer.</div><div>Once the paneer changes colour on all sides, add in the tomatoes. Toss the pan a few times.</div><div>Sprinkle salt and pepper, along with garlic podi and drumstick leaf podi. Toss together to combine evenly.</div><div>Sprinkle parmesan over it all and allow it to melt. </div><div>Toss again a couple of times and serve.</div><div><br /></div><div><u><i><b>Note:</b></i></u></div><div>Use olive oil in the place of butter if you want a low fat option. You could reduce the quantity of oil.</div><div>Any idli - dosa molaga podi or paruppu podi will work. </div><div><br /></div><div>If you like this recipe and make it, do let me know in the comments below. I would love to hear from you.</div><div><br /></div>Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-90554177723277893672023-07-14T17:30:00.002+05:302023-07-14T23:00:18.835+05:30Karunaikizhangu Masiyal<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz59kYxOTYBdM4S5VgZ-o0GUGjHD-NVY6MIVOzi0q57CCm0kxy2qRBAqedabkj8kD-YB7f4hjj4TBPi6Z_lVP6KnZa7csHgnmJLbDX0MXZxjK0uKjLpI9qHL8hejPH_D0X95qootP79ic/s1600/IMG_20200205_091055.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1201" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz59kYxOTYBdM4S5VgZ-o0GUGjHD-NVY6MIVOzi0q57CCm0kxy2qRBAqedabkj8kD-YB7f4hjj4TBPi6Z_lVP6KnZa7csHgnmJLbDX0MXZxjK0uKjLpI9qHL8hejPH_D0X95qootP79ic/w480-h640/IMG_20200205_091055.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Karunai Kizhangu (Indian Yam) Masiyal</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;">
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<span id="docs-internal-guid-515ee4bb-7fff-2ed1-b6f5-6165551dc606"><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; white-space-collapse: preserve;">Karunaikizhangu Masiyal is a delicious and addictive Chettinad delicacy. The yam is cooked until tender and then mashed with tamarind. It is then seasoned and simmered with aromatics and spices until fragrant and caramelised(?).<br /></span><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; white-space-collapse: preserve;">The result is a delicious and flavorful dish that is ambrosia with Rice and <a href="http://chettinadthruminu.blogspot.com/search/label/Rasam" target="_blank">Rasam.</a> This recipe is sure to become a new favourite in your household!</span></div></span>
<div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJfQeD8-whkgoG4p1YQsWphxiaMfFlc2vI1A8093VWsSDGpcGxCfFPGafool0OxG0KveQCYw4WukKQBvMZIkc25v77UvslfUKJEJKH3IYl705Z1Gutl9M4jDsqAHBDrtXws3drgBQ0Q4/s1600/IMG_20200205_091135.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJfQeD8-whkgoG4p1YQsWphxiaMfFlc2vI1A8093VWsSDGpcGxCfFPGafool0OxG0KveQCYw4WukKQBvMZIkc25v77UvslfUKJEJKH3IYl705Z1Gutl9M4jDsqAHBDrtXws3drgBQ0Q4/w266-h400/IMG_20200205_091135.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rasam & Masiyal for lunch</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;">
</div><div style="clear: both; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 14.6667px; white-space-collapse: preserve;">Karunai Kizhangu is a tuber belonging to the Yam family. It has a unique taste, very different from the other yam varieties. It is also known as Pidi Karunai in Tamil Nadu to differentiate it from Seppankizhangu (arbi). In Tamil, ‘pidi’ means 'fistful' or 'the size of one’s fist'. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5chMaBHIhndgNSQbd5OGELn_MQLUSTDu1ZlIvaH4KD6-QOAe9t0rxCFqtbOlkDKoaEjSnXSWqZIJ9dLXjJYoMgZohhZvR3HDFmNk7FfsWdzR6rCeFQJcXhFKNkKEYh40YgflB2f9DXyY/s1600/IMG_20200205_092108.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5chMaBHIhndgNSQbd5OGELn_MQLUSTDu1ZlIvaH4KD6-QOAe9t0rxCFqtbOlkDKoaEjSnXSWqZIJ9dLXjJYoMgZohhZvR3HDFmNk7FfsWdzR6rCeFQJcXhFKNkKEYh40YgflB2f9DXyY/w400-h400/IMG_20200205_092108.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Basket - Sweet Potato, Potato, Karunai Kizhangu (Indian Yam)</td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;"><span id="docs-internal-guid-41466d43-7fff-dff3-3303-b0b78cc8291f"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Do not use the Karunai Kizhangu when it is fresh. It is best to air it for a week before cooking it. This practice is followed in our homes mainly to ensure that there are no itching issues. Also the water in which it is cooked should be discarded. </span></p></span><p style="text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; white-space-collapse: preserve;">Here, I have shared a quicker way to make it using the OPOS style of cooking. <a href="http://chettinadthruminu.blogspot.com/p/opos-one-pot-one-shot.html" target="_blank">More about OPOS here.</a></span></p><span><br /><h3 style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><u>Ingredients:</u></span></h3><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Karunai Kizhangu - 4 to 5</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Onion - 1, chopped fine</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Tomato - 1, chopped</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Green Chilli - 1 or 2, slit</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Ginger - ½ inch, grated</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Garlic - 3 flakes, grated</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Turmeric Powder - ¼ teaspoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Sambhar Powder - ½ teaspoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Salt - ½ teaspoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Tamarind Paste - 1 tablespoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Oil - 2 to 3 tablespoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Mustard Seeds - ¼ teaspoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Urad Dal - ½ teaspoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Sanf - ¼ teaspoon, heaped</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Curry Leaves - 1 sprig</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Dry Red Chilli - 2, broken</span></p><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><h3 style="text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><u>Instructions:</u></span></h3><p style="text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1. First pressure cook the Karunai kizhangu. Allow pressure to settle and open the cooker. Cool it before peeling and chop.<br /></span><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">2. Load in a 2 litre pressure cooker as follows:<br /></span><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Layer 1: 2 tablespoon Oil + 1 tablespoon water<br /></span><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Layer 2: Finely chopped onion, tomato, slit green chilli, ginger and garlic<br /></span><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Layer 3: Chopped Karunai Kizhangu (yam)<br /></span><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">3. In a small cup mix together - turmeric powder, sambhar powder and salt with tamarind paste and 1 teaspoon oil.<br /></span><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">4. Place the spice mix over the vegetable and pressure cook for 4 whistles.<br /></span><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">5. Release pressure, open and mash all together. <br /></span><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">6. Heat oil and splutter mustard, urad, curry leaves, red chilli and saunf.<br /></span><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">6. Add it to the yam mix and stir cook for a few minutes.</span></p></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #050505; font-family: Arial; font-size: 11pt; white-space-collapse: preserve;">I hope you enjoy this recipe for Karunaikizhangu Masiyal! Do let me know how it turned out.</span></div></span></div></div>Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-70859902245826023422023-07-13T05:36:00.009+05:302023-07-13T05:36:00.135+05:30Paneer Pollichathu<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdlwjKgBrunUP-aC_kv1UySwtxcoQt2s-JUXFlB1hrzPdZHbkFkgGppsffdLMi7aoTKKnzVlB5DkQ5w6k6r6sQZt2LeFd_5A7u0jQzGndBjTQYIzxTj98ecmucGslKS419gBSrbfNzMVbUQtrnQJBbBbVpu8Utlu6RvjMLdQMGqf8pdSFVtAViyXrnvk/s2429/PXL_20230710_032804896.MP~2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="2429" data-original-width="1822" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdlwjKgBrunUP-aC_kv1UySwtxcoQt2s-JUXFlB1hrzPdZHbkFkgGppsffdLMi7aoTKKnzVlB5DkQ5w6k6r6sQZt2LeFd_5A7u0jQzGndBjTQYIzxTj98ecmucGslKS419gBSrbfNzMVbUQtrnQJBbBbVpu8Utlu6RvjMLdQMGqf8pdSFVtAViyXrnvk/w480-h640/PXL_20230710_032804896.MP~2.jpg" width="480" /></span></a></div><div style="text-align: center;"><span style="font-family: arial;">Paneer Pollichathu - a delicious and easy to make Kerala delicacy.</span></div><div style="text-align: center;"><span style="font-family: arial;"><br /></span></div><p style="text-align: left;"><span style="font-family: arial;">Aromatic Paneer parcels in Banana Leaf (OR) "Paneer Pollichathu" is made by pan frying marinated paneer packed with a thick onion-tomato curry in greased banana leaves. The paneer gets roasted, absorbing the flavours of the leaf as well, resulting in a moist and succulent dish. It is perfect for a quick low carb meal, or a delectable side for dosa. Flavourful and mouth watering!</span></p><p style="text-align: left;"></p><p style="text-align: left;"><span style="font-family: arial;">This is a vegetarian adaptation of Kerala's "Kari Meen Pollichathu". 'Pollichathu' in Malayalam means grilled / pan fried. </span></p><p style="text-align: left;"><span style="font-family: arial;">I have been meaning to make these paneer parcels for a very long time. Wanting to do it perfectly, I kept postponing because I did not have banana leaves. Finally I went ahead, substituting the leaves for wrapping with greaseproof paper. I loved the combination of marinated paneer with <a href="http://chettinadthruminu.blogspot.com/2023/07/brinjal-katharikkai-thokku.html?m=1" target="_blank">brinjal thokku</a> and curry leaves. Baking it for 6 minutes was a great way to get the flavours to really meld together. I did miss the earthiness the banana leaf lends though.</span></p><p style="text-align: left;"><span style="font-family: arial;">Once you have your prep ready it gets done in minutes. Do try and let me know if you enjoyed my take on this classic dish as much as we did at home.</span></p><h3 style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><u style="white-space-collapse: preserve;"><span style="font-family: arial; font-size: small;">Ingredients:</span></u></h3><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">200 grams paneer, cut into 4 thick slices</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1 teaspoon chili powder</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1/2 teaspoon coriander powder</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1/2 teaspoon cumin powder</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1/4 teaspoon turmeric powder</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1 teaspoon salt (approx)</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1/4 teaspoon garam masala</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">3 to 4 teaspoons coconut oil</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1/2 lemon, juiced</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1/4 cup brinjal thokku</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">2 sprigs curry leaves</span></span></p><h3 style="text-align: left;"><span style="background-color: white; white-space-collapse: preserve;"><u><span style="font-family: arial; font-size: small;">Instructions:</span></u></span></h3><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a bowl combine the chili powder, coriander powder, jeera powder, salt, garam masala, 1 teaspoons oil, and lemon juice. </span><span style="background-color: white; white-space-collapse: preserve;">Add the paneer slices to the bowl and toss to coat. </span><span style="background-color: white; white-space-collapse: preserve;">Marinate the paneer for 20 minutes.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Heat a pan over medium heat. </span><span style="background-color: white; white-space-collapse: preserve;">Add the paneer slices to the pan and cook for 2-3 minutes on each side with a few drops of oil. </span><span style="background-color: white; white-space-collapse: preserve;">Remove the paneer slices from the pan and set aside.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">In a small bowl, combine the brinjal thokku and some chopped curry leaves.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Take a banana leaf or butter paper. If using a banana leaf, heat them over an open flame to make it pliable.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Grease in the centre of the leaf or butter paper, and top with a spoonful of the brinjal thokku mixture.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Place the prepared Paneer on top and layer thokku over it. Top with curry leaves.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Fold the banana leaf over the paneer slice from all sides and secure with a toothpick. If using banana leaf, tie the parcels with a string or the banana fibre.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: arial;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: arial;">Bake or Air fry the parcels in a preheated oven at 350 degrees Fahrenheit for 6 minutes, flipping sides halfway through.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: arial;">The other option is to pan fry the parcels over medium heat. Cover and cook on each side for 3 minutes, pressing down with the spatula once.</span></span></p><div><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></span></div><div><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: arial;">Serve as a side with Dosa or Pulao. </span></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: arial;"><b><u>Note:</u></b></span></span></div><div><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: arial;">Paneer can be full fat or low fat depending on your food pattern.</span></span></div><div><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: arial;">Use oil of choice. As this is from the Kerala cuisine, I have used coconut oil.</span></span></div><div><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: arial;">Adjust spice levels to suit your taste. </span></span></div><div><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: arial;"><br /></span></span></div><div><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: arial;"><b><u>Vegan Substitutions:</u></b></span></span></div><div><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: arial;">Vegans can substitute Paneer with Tofu.</span></span></div>Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-7049703505544084502023-07-13T04:20:00.003+05:302023-07-13T04:20:49.205+05:30Brinjal (Katharikkai) Thokku<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_Pci6A2BBwvE_QixDHYH8wCLXsM2MOKbvWwLj5OT-wHmIwC5rDvpOBnyUC8CYDO5ZKNrDs7nZjuzTJyOddHSutvWHJztghvBJUfYrBdCJqtoXbZ1A3q8bl2WzGXzsDIC6uOI_2m6BDF1z5vQW3Qa26WUQtc21E7P7Wx2172U-D3xsttyc2WrP3diWiQ/s1441/Screenshot_20230712-142041.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1441" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_Pci6A2BBwvE_QixDHYH8wCLXsM2MOKbvWwLj5OT-wHmIwC5rDvpOBnyUC8CYDO5ZKNrDs7nZjuzTJyOddHSutvWHJztghvBJUfYrBdCJqtoXbZ1A3q8bl2WzGXzsDIC6uOI_2m6BDF1z5vQW3Qa26WUQtc21E7P7Wx2172U-D3xsttyc2WrP3diWiQ/w300-h400/Screenshot_20230712-142041.png" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Brinjal Thokku</td></tr></tbody></table><span id="docs-internal-guid-081b44b6-7fff-a8f5-4f97-c26503b4a80c"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; white-space-collapse: preserve;">When life gives you brinjals... preserve some.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="https://www.blogger.com/blog/post/edit/4219892090321788323/704970350554408450#" style="text-decoration-line: none;"><span style="color: black; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space-collapse: preserve;">Thokku</span></a><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"> is a spicy and tangy cooked relish. Sort of a pickle, but with a shorter shelf life. It is used mostly as an accompaniment for Indian staples like Idli, Dosa, Chapathi (Roti) or Rice, or as a spicy condiment to an elaborate meal. I also love it on a well buttered toast, topped with cheese. Yumminess.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Popular</span><a href="https://www.blogger.com/blog/post/edit/4219892090321788323/704970350554408450#" style="text-decoration-line: none;"><span style="color: black; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space-collapse: preserve;"> varieties in this genre</span></a><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"> are with onions or tomatoes. It can be made individually or in combination. There are a few vegetables which lend themselves to making relishes. Brinjal is one of them.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Enjoy this mellow blend of brinjals with a mix of onions, garlic and tomatoes that are simply divine. It can be enjoyed in multiple ways.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">The method I have shared here is inspired by</span><a href="https://www.blogger.com/blog/post/edit/4219892090321788323/704970350554408450#" style="text-decoration-line: none;"><span style="color: black; font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space-collapse: preserve;"> OPOS style of cooking</span></a><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">. I find it easy and almost hands free as I do not have to keep stirring.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 16pt; margin-top: 0pt; text-align: center;"><span style="font-family: Arial; font-size: 15pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space-collapse: preserve;">Brinjal Thokku Recipe</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Ingredients:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Gingelly Oil - 4 tablespoons</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Water - 1 tablespoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Onion - 1, chopped fine</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Garlic - 7 pods, chopped fine</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Tomato - 1, chopped fine</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Brinjals - 2 cups, chopped into small cubes</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Chilli Powder - 1 teaspoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Sambhar Powder / Rasam Powder - 1 teaspoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Salt - 1 teaspoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Turmeric Powder - ½ teaspoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Tamarind Paste - 1 teaspoon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Asafoetida - ¼ teaspoon</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">I used a 3 litre pressure pan.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space-collapse: preserve;">Layer the ingredients as follows:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Layer 1: 4 tablespoons gingelly (sesame) oil + 1 tablespoon water</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Layer 2: Finely chopped onion - 1, garlic -7 pods, and tomato -1</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Layer 3: Chopped brinjals - 2 cups</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Layer 4: Spices - 1 teaspoon chilli powder, 1 teaspoon sambhar powder, 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1 teaspoon tamarind paste and 1/4 teaspoon asafoetida</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Close the pressure cooker and pressure cook for 5 whistles. Turn off the heat source.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Release pressure carefully, and mix vigorously (it helps to build flavours, mash and yet retain some texture).</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Check the taste. Add salt if needed. If the spice level is less, add chilli powder or rasam powder to the seasoning and then into the thokku.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space-collapse: preserve;">Thalippu / Tadka / Seasoning:</span><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"> Heat 2 tablespoons of oil and splutter 1/2 teaspoon mustard, 1 sprig of curry leaves, and chilli powder (additional if needed).</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">Mix the seasoning into Thokku. Cool and bottle.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">This relish stays well in the refrigerator for a week (if it lasts </span><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;"><span style="border: none; display: inline-block; height: 16px; overflow: hidden; width: 16px;"><img alt="😄" height="16" src="https://lh6.googleusercontent.com/HDVmQBYzFGczV6IQGl6zV8L4zgbU3OsmxCpq22_FJIMsIAP9o5wXG-zsZ_-6w9GuPHQWqeTv5hqXZWaQ6SQ_iPaMXuAwTnEwV5obd7NCurWA8LAo2JJy5WSsmZNnBXq5Do1eS9BnhCuKV_laUbTGplM" style="margin-left: 0px; margin-top: 0px;" width="16" /></span></span><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">). Use a clean dry spoon to scoop out the relish.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">If storing for a longer time, use more oil. Ideally, there should be a layer of oil on top.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">I would love to know if you have tried this recipe.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space-collapse: preserve;">Note:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">1 tablespoon of water is absolutely enough as onions and tomatoes tend to give out water.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">You could add a teaspoon of jaggery. It is purely a personal preference.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space-collapse: preserve;">After opening the cooker, you could simmer the thokku over a slow to medium flame until the extra moisture dries out.</span></p></span><div><br /></div>Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-53241732572850900262022-11-26T21:16:00.002+05:302022-11-26T21:44:43.687+05:30Paruppu Thovayal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF29m20_2QKkmoDLsttqyKxATXmkXRssjDB9AtKVE31VIfxHQ4kpeVl8kFZCwsvRb85tmicoWEj_jfbAr8geNRaihgAvthfNmSTbfZfMEabd3BjdEUEE5Hhf6CNRHB-Ugm-G0jD4Jg8ks/s1600/IMG_20200124_093908.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1586" data-original-width="1600" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF29m20_2QKkmoDLsttqyKxATXmkXRssjDB9AtKVE31VIfxHQ4kpeVl8kFZCwsvRb85tmicoWEj_jfbAr8geNRaihgAvthfNmSTbfZfMEabd3BjdEUEE5Hhf6CNRHB-Ugm-G0jD4Jg8ks/s400/IMG_20200124_093908.jpg" width="400" /></a></div>Thovayal (also thogayal in certain places) can be roughly translated as a thick chutney served for lunch. At home it is made with moong dal. If we are at Panayapatti (my native and one of the villages in Chettinad), thovayal is generally stone ground. <div>Pulsing it in the mixie, and adding spoonful's of water towards the end gives a similar texture. </div><div>Multiple iterations can be made by changing the dal. Simple, tasty and healthy. <br />Paruppu Thovayal is paired with a <a href="http://chettinadthruminu.blogspot.com/search/label/Rasam" target="_blank">Rasam</a> and Chutta (open fire toasted) Appalam for a simple lunch. Yumminess<div>It is a great accompaniment to <a href="https://chettinadthruminu.blogspot.com/search/label/porridge" target="_blank">Kanji</a>. Especially the Rice Kanji & Thengapaal Kanji<br />Another combination is having it with <a href="http://chettinadthruminu.blogspot.com/2013/02/chettinad-pasipayaru-thanni-kuzhambu.html" target="_blank">Thanni Kuzhambu</a>, and a <a href="http://chettinadthruminu.blogspot.com/search/label/poriyal" target="_blank">Poriyal</a> /<a href="http://chettinadthruminu.blogspot.com/search/label/spicy%20poriyal" target="_blank"> Masala</a>. </div><div>And, my mother-in-law would say that her mother - Annapoorani Apatha would make tiny balls of the leftover thovayal and drop it in the Kuzhambu while re-heating for dinner. Now this is utterly delicious.<div>Note: Presentation style inspired by Kannamma Cooks<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXn1ePDzMRPoccYz5o7AqT_iznSHGBQ34YV__xIur2oxarAFUfWXTjj1p_7v6s1K6i8FavGDk47K419nyBJtTSZy1Do81JLJH2_Tgu5Oc8ol4HTN3RbGe6U58pR0mgOA3oUNRxuSOY2A/s1600/IMG_20200124_092553.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXn1ePDzMRPoccYz5o7AqT_iznSHGBQ34YV__xIur2oxarAFUfWXTjj1p_7v6s1K6i8FavGDk47K419nyBJtTSZy1Do81JLJH2_Tgu5Oc8ol4HTN3RbGe6U58pR0mgOA3oUNRxuSOY2A/s320/IMG_20200124_092553.jpg" width="320" /></a></div>
<h3 style="clear: both; text-align: left;"><b><u>Ingredients:</u></b></h3><div class="separator" style="clear: both; text-align: left;">Moong Dal - 1/2 cup</div><div class="separator" style="clear: both; text-align: left;">Dry Red Chilli - 2 to 3</div><div class="separator" style="clear: both; text-align: left;">Coconut, grated - 1/4 cup</div><div class="separator" style="clear: both; text-align: left;">Tamarind - a tiny piece</div><div class="separator" style="clear: both; text-align: left;">Salt</div><div class="separator" style="clear: both; text-align: left;">Garlic - 2 to 3 cloves</div><div class="separator" style="clear: both; text-align: left;">Oil - 1 teaspoon</div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;"><span style="font-weight: normal;"><u>Instructions:</u></span></h3><div class="separator" style="clear: both; text-align: left;">Heat oil in a heavy base pan and roast the chillies (if you want a bright colour, add a Kashmiri Chilli along with your regular dry red chillies) over a medium flame.</div><div class="separator" style="clear: both; text-align: left;">Keep aside and in the same pan roast the dal, stirring continuously, until golden brown. Transfer to a plate to cool.</div><div class="separator" style="clear: both; text-align: left;">Toast the tamarind and coconut for a few seconds. </div></div></div></div><div class="separator" style="clear: both; text-align: left;">Grind the dal and chillies first in the mixie. Use the pulse option until you get a coarse powder. </div><div class="separator" style="clear: both; text-align: left;">Add coconut, tamarind and salt. Pulse until it blends with the dal.</div><div class="separator" style="clear: both; text-align: left;">Once it all comes together, add water little by little and blend in short bursts. Scrape down the mixture and blend, adding water only in spoonful's. Add garlic towards the end and blend.</div><div class="separator" style="clear: both; text-align: left;">Roll it into a ball and serve. </div></div>Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-37083263924016003042022-07-01T01:56:00.003+05:302022-07-01T01:58:26.062+05:30Vathakuzhambu Sadham<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGO1HmRprKwxAxsvWoOvcELckWGRM7qmf54vVr8BFOE25uBMbMjIm02HNDkrlJUUPJKt5NpiYkmqQKMDw4fHt4vvJaLJoM2W_JvUjAEYlt7-WPDJH85jE8Ws_0JVQX3a4Z16H4DcBdh4A/s3638/PXL_20210607_090548886.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3638" data-original-width="2728" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGO1HmRprKwxAxsvWoOvcELckWGRM7qmf54vVr8BFOE25uBMbMjIm02HNDkrlJUUPJKt5NpiYkmqQKMDw4fHt4vvJaLJoM2W_JvUjAEYlt7-WPDJH85jE8Ws_0JVQX3a4Z16H4DcBdh4A/s320/PXL_20210607_090548886.jpg" /></a></div><p>Yes!!! I was excited when I saw RK's live in the Facebook group - the OPOS Support Group. Under his mother's guidance RK sir made Vathakuzhambu Sadham and Vazhaithandu Getti Kootu. Amma enjoyed the taste and at the fact that it was incredibly easy to make one pot wonder. Awesome combo for a hearty meal. Enjoy!!!</p><p><u><b>Vathakuzhambu Sadham</b></u></p><p><u>Ingredients for 2 people</u></p><p>Raw rice - 1/4 cup, soak for half hour</p><p>Take a 2 - litre standardised pressure cooker and layer as follows:</p><p>Oil - 1 tablespoon</p><p>Soaked rice</p><p>Water - 3 cups</p><p>Sambhar powder - 2 tablespoons</p><p>Turmeric powder - 1/4 teaspoon</p><p>Asafoetida - 1 pinch</p><p>Jaggery - 1 tablespoon </p><p>Roasted Fenugreek powder - 1/4 teaspoon</p><p>Curry leaves - 1 sprig</p><p>Green chillies - 3 to 4, slit</p><p>Tamarind paste - 2 tablespoons</p><p>Paruppu Podi - 1 tablespoon</p><p>Small Brinjal - 1 cup, halved </p><p>Sundakkai (Turkey Berry) - 1/2 cup, smashed</p><p>Manathakkali Vathal (sun dried nightshade berries) - 2 tablespoons (raw)</p><p>Salt - 1 teaspoon</p><p><u>Instructions:</u></p><p>Layer as mentioned above. No need to mix.</p><p>Pressure cook on high for 5 to 6 whistles. Allow pressure to settle. (It will thicken on cooling.)</p><p>Open and add Thalippu - gingelly oil, mustard, curry leaves, urad and dry red chilli.</p><p>Keep covered until serving time.</p>Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-63301907548885393802020-06-25T16:36:00.005+05:302020-06-25T16:41:29.661+05:30'Angamaly' Ularthu Spice Mix - Preserve<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpqwzHQx9yULM3KFjRKIxerbub6JjCcSc9q-O_mY_3XVWSUhun7UY_k_SG9HlJ-f5E6LxUQY1qG-NaCXoSY9WwFRmDyThkVQ-8KiJDPAddAL2h4BjaVN3NQzBCte8sGgp6JS9pGgiUKE/s576/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="575" data-original-width="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpqwzHQx9yULM3KFjRKIxerbub6JjCcSc9q-O_mY_3XVWSUhun7UY_k_SG9HlJ-f5E6LxUQY1qG-NaCXoSY9WwFRmDyThkVQ-8KiJDPAddAL2h4BjaVN3NQzBCte8sGgp6JS9pGgiUKE/d/5.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">"Ularthu" is a Kerala style dry poriyal, generally without the addition of coconut. Angamaly is a region in Kerala and this style of Ularthu is specific to this region. This was shared by Ash Ananth in FB. </div><div class="separator" style="clear: both; text-align: left;">It is a spicy mix of onions - preferably the smaller variety also known as shallots, dry red chillies and curry leaves. No other spices involved. I did a trial version today and really like it. Scale up or down as preferred. It is a flavourful mix and a delight to your senses. What I really like is that it can be made and stored in the refrigerator like a relish to be used as and when needed.</div><div class="separator" style="clear: both; text-align: left;">Ash recommends to use this masala for hard vegetables like beans, carrots, potato and the like. </div><div class="separator" style="clear: both; text-align: left;">I'm sure you will find more ways to use this flavourful spice mix. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><font size="5"><u><i>Ingredients:</i></u></font></div><div class="separator" style="clear: both; text-align: left;">Shallots - 1 cup</div><div class="separator" style="clear: both; text-align: left;">Dry Red Chillies - 10 to 12</div><div class="separator" style="clear: both; text-align: left;">Curry Leaves - 2 sprigs</div><div class="separator" style="clear: both; text-align: left;">Garlic (optional) - 6 flakes</div><div class="separator" style="clear: both; text-align: left;">Coconut Oil - 2 tablespoons</div><div class="separator" style="clear: both; text-align: left;">Salt to taste</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><font size="5"><u><i>Instructions:</i></u></font></div><div class="separator" style="clear: both; text-align: left;">Take the onions, curry leaves and dry red chillies in a mixie jar and pulse (grind using short bursts) to a coarse mix.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSRxW0k14bKVXa_01DD2mtiv0onl6I3HVN5mHaBYgiOQ5Gk1YGSms0PQbWYLPbDkZEDRw5TAtITgmX1l3qabhENrNUaJA4Z0kQ3msUp4LFUOVb68khTeCwuR3jE6rSNJmbArmd5t2sBo/s575/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="575" data-original-width="575" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSRxW0k14bKVXa_01DD2mtiv0onl6I3HVN5mHaBYgiOQ5Gk1YGSms0PQbWYLPbDkZEDRw5TAtITgmX1l3qabhENrNUaJA4Z0kQ3msUp4LFUOVb68khTeCwuR3jE6rSNJmbArmd5t2sBo/s320/2.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">Take coconut oil in a kadai or pan and add the coarse mix into it along with salt to taste.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDe2PW8-kerOfAX-e_-634ya6zA99og8CKMCRS5k6tMzQ3LHiFQD-o9zO2I_U_m7lUBspjDuUAA6LysMywgB43BaN_bUw5HZVGZWR8Z_UokkeLvy0pP9qzi7QSgGjZ-5W699_Te9skgic/s576/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="575" data-original-width="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDe2PW8-kerOfAX-e_-634ya6zA99og8CKMCRS5k6tMzQ3LHiFQD-o9zO2I_U_m7lUBspjDuUAA6LysMywgB43BaN_bUw5HZVGZWR8Z_UokkeLvy0pP9qzi7QSgGjZ-5W699_Te9skgic/s320/3.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">I have added a little chilli powder as it was less. Saute over a medium flame.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_bsn85V5TqUxo_s1zVN6La6sFr_VUqV25oWqhwAOnndp42UuwHNKD44XhiGSgFsB3UBCaZRmgDyjWwSqKIhYknGCQ1-gP5FKId8sDct8uUcNjDuEomwFecYytEkqBuad9ciahWEqO4w/s576/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="575" data-original-width="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_bsn85V5TqUxo_s1zVN6La6sFr_VUqV25oWqhwAOnndp42UuwHNKD44XhiGSgFsB3UBCaZRmgDyjWwSqKIhYknGCQ1-gP5FKId8sDct8uUcNjDuEomwFecYytEkqBuad9ciahWEqO4w/s320/4.JPG" width="320" /></a></div></div><div class="separator" style="clear: both; text-align: left;">Flavourful Angamaly Ularthu Spice Mix is ready!!!</div><div class="separator" style="clear: both; text-align: left;">Cool and bottle to use as needed.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">To make the Beans Ularthu - steam or boil 1 cup of beans with salt until crisp. Mix in 1 to 2 tablespoons of Ularthu Mix and stir fry to combine well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Recomended Menu - Rice, Ularthu, Moru kaychiyadhu and Thenga Chammanthi</div></div>Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-4390383879644578942020-01-27T09:30:00.000+05:302020-01-27T09:30:01.318+05:30Roasted Nuts with Curry Leaves<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitysCx_St3_yvi-cDm8LVCXSWRWDCyz-nMbeHU-7ARuvFCISjMv_o0_yLmIrI0z2qK6jC6fjE3V_lzHQGdH6kaK7NLlSkeqp9o1XCUWtnh_xlvCdqgIHV58NoAKK2U9M9whV8iWzMcF3M/s1600/Nuts+-+spiced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1146" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitysCx_St3_yvi-cDm8LVCXSWRWDCyz-nMbeHU-7ARuvFCISjMv_o0_yLmIrI0z2qK6jC6fjE3V_lzHQGdH6kaK7NLlSkeqp9o1XCUWtnh_xlvCdqgIHV58NoAKK2U9M9whV8iWzMcF3M/s640/Nuts+-+spiced.jpg" width="458" /></a></div>
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Roasted nuts are delicious and addictive. Even though it is a healthy snack , do exercise portion control. "<span style="background-color: whitesmoke; color: #8a8173; font-family: MuktaMalar; text-align: center;"><span style="font-size: x-small;"><a href="https://isha.sadhguru.org/in/ta/blog/article/alavukku-minjinal-ennaagum" target="_blank">அளவுக்கு மிஞ்சினால் அமிர்தமும் நஞ்சு</a></span></span>" meaning that even elixir will turn poisonous if taken in excess.</div>
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Nuts and seeds can be roasted and flavoured to suit your taste. The seasoning is what makes it exotic. My <a href="https://chettinadthruminu.blogspot.com/2015/03/masala-cashewnuts.html?q=nuts" target="_blank">earlier post on roasted cashews</a> uses the deep frying technique to roast nuts to a golden hue. Here we will shallow fry the nuts and flavour them with curry leaves.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJitzQiKMi0nqOAKHe3BCQMZAsU2ymVMG5y1UZmT_Dh5gJQqxCvO2bZyK2b8qolamZx5yiJ8OfwbAXoCuz_LGiXC4rtBhm87cPQSF3NiPeYQM9Sm8OB8jbJxEudGkirsBMYZuN-TFYupA/s1600/Nuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJitzQiKMi0nqOAKHe3BCQMZAsU2ymVMG5y1UZmT_Dh5gJQqxCvO2bZyK2b8qolamZx5yiJ8OfwbAXoCuz_LGiXC4rtBhm87cPQSF3NiPeYQM9Sm8OB8jbJxEudGkirsBMYZuN-TFYupA/s320/Nuts.jpg" width="240" /></a></div>
<span style="font-size: large;"><u>Ingredients:</u></span><br />
Walnuts<br />
Almonds<br />
Pistachio<br />
Ghee<br />
Salt & Pepper<br />
Curry Leaves<br />
<a href="https://chettinadthruminu.blogspot.com/2014/12/kariveppilai-curry-leaf-podi.html" target="_blank">Curry Leaf Podi</a><br />
<br />
<span style="font-size: large;"><u>Instructions:</u></span><br />
Heat ghee in a shallow pan.<br />
Add in the nuts and stir cook over a medium flame until it changes colour - about 1 minute + a few seconds. Once done, the nuts will start to pop.<br />
Add seasoning and take off heat. Stir for another half minute.<br />
Transfer to a plate to cool completely before storing in airtight container or serving.<br />
<br />
PS: Once again - remember to snack healthy.Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com2tag:blogger.com,1999:blog-4219892090321788323.post-78634118546124045282020-01-26T09:00:00.000+05:302020-01-28T21:09:46.157+05:30Mochai Masala<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJqCeYFkfYAFxsd_kq4i8dW_VtE9-fsSmDlwrow_-H32N1VRnUkEwgLP7x-hBEzX3D45QkJjBQmUGEFm0TUZw2BcLaWubWDdKrDZU9ozkuPU18qD71ac0BwlFo_aWN5T1TWBP3nUlqXE/s1600/IMG_20191211_103703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJqCeYFkfYAFxsd_kq4i8dW_VtE9-fsSmDlwrow_-H32N1VRnUkEwgLP7x-hBEzX3D45QkJjBQmUGEFm0TUZw2BcLaWubWDdKrDZU9ozkuPU18qD71ac0BwlFo_aWN5T1TWBP3nUlqXE/s640/IMG_20191211_103703.jpg" width="480" /></a></div>
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Fresh Mochai (Field beans or Hyacinth Beans) is available in Dec-Jan. I have heard Prameela Akka say that in winter, when fresh beans comes in the market every household in Karnataka cooks dishes with Avarekaalu (as they call it). They almost have a 'Avarekalu Fever'. They buy kilograms of it and joyfully peel it to make/add it to all the dishes like Upittu, Rotti, Pulao, Sagu, Sambhar, etc.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyomK94MKAwjVf7bX58UDVS3fgjewZA74_ea-QaCFvcfkP7EEu7HTiD5to_spMOOPR_5_my2_aGmPTLua_W63HKJ2y_W5sf_hZBnHtZav2TBV0dWmBSCoRZ8zFnJqNPkUAszgmuU4tRYI/s1600/IMG_1321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyomK94MKAwjVf7bX58UDVS3fgjewZA74_ea-QaCFvcfkP7EEu7HTiD5to_spMOOPR_5_my2_aGmPTLua_W63HKJ2y_W5sf_hZBnHtZav2TBV0dWmBSCoRZ8zFnJqNPkUAszgmuU4tRYI/s400/IMG_1321.JPG" width="300" /></a></div>
In 2019, we had a chance to be in Bangalore for a wedding and I could not help but buy a couple of Kg's of Avarekaalu / Mochai.<br />
Once home, I peeled it and sorted according to size and froze a portion for later use.<br />
<br />
<span style="font-size: large;"><u>Ingredients:</u></span><br />
Fresh Mochai - 1/2 cup<br />
Potato - 1, cubed<br />
Tomato - 1, chopped<br />
Sambhar Powder - 1/2 teaspoon<br />
Chilli Powder - 1/4 teaspoon<br />
Turmeric Powder - 1 pinch<br />
Salt - 1/2 tespoon<br />
Oil - 2 teaspoons<br />
Curry Leaves - 1 sprig<br />
<br />
<u><span style="font-size: large;">Instructions:</span></u><br />
In a 2 litre pressure cooker, pour in oil and 2 tbsp water.<br />
Layer curry leaves and tomatoes at the base. Over it add mochai, potatoes, spice powders and salt.<br />
Close cooker and pressure cook for 3 whistles.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_383lI0Jr0vTThNbF9yA8i_Esj6t2rhi8TUUXObnbkzb6fq5-RT8J_bp9-AI8_ZN48s96CAOmGdADfGy8zrJKQ_ulcEib2x5MPjHQALOZTrxUAyFPpbKW1JDEXhV6od8PrrEpCqHE_BA/s1600/MVIMG_20191211_103417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_383lI0Jr0vTThNbF9yA8i_Esj6t2rhi8TUUXObnbkzb6fq5-RT8J_bp9-AI8_ZN48s96CAOmGdADfGy8zrJKQ_ulcEib2x5MPjHQALOZTrxUAyFPpbKW1JDEXhV6od8PrrEpCqHE_BA/s400/MVIMG_20191211_103417.jpg" width="300" /></a></div>
Release pressure and open cooker. Mix all<br />
Optionally you can add a tadka/seasoning of urad dal and saunfMeena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-68184726633356064632020-01-25T21:12:00.000+05:302020-01-25T21:12:07.233+05:30Paneer with Green Chutney and Idli Milaga Podi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjzH-Jc2NLHh5W-jFt4EtuKBeDL2ovkI0RqcdOfCHpMyo1cb9goJJKx3pkU7kVTSz1hFoUCLAsANqPgeX-1jT03wiqZ10OohtJKbgLD_jQAJjzrdEwFdb3e4QRvMS9KXLntYyJdVFLmA/s1600/IMG_20191120_202142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjzH-Jc2NLHh5W-jFt4EtuKBeDL2ovkI0RqcdOfCHpMyo1cb9goJJKx3pkU7kVTSz1hFoUCLAsANqPgeX-1jT03wiqZ10OohtJKbgLD_jQAJjzrdEwFdb3e4QRvMS9KXLntYyJdVFLmA/s320/IMG_20191120_202142.jpg" width="320" /></a></div>
On a LCHF diet. Low in Carbs, moderate in Protein and high in Fats. Healthy Fats.<br />
So, I get to eat healthy fats. Meaning - Paneer, Ghee, Cheese (Mozzarella, Cheddar).<br />
So what if I cannot have my favourite Idli. I can now happily indulge in 'healthy fats".<br />
Experimenting with different combinations in moderate portions.<br />
<br />
<span style="font-size: large;"><u>Ingredients:</u></span><br />
Paneer - 100 grams<br />
Ghee - 2 teaspoon<br />
<a href="https://chettinadthruminu.blogspot.com/2009/08/green-chutney-must-have.html" target="_blank">Green Chutney</a> - 2 teaspoons<br />
<a href="https://chettinadthruminu.blogspot.com/search/label/Podi" target="_blank">Idli Molaga Podi</a> - 2 teaspoons<br />
Pumpkin Seeds - 1 teaspoon<br />
<br />
<u><span style="font-size: large;">Instructions:</span></u><br />
Heat ghee in a shallow pan. Toss in the paneer and stir fry until it starts to change colour.<br />
Add in the <a href="https://chettinadthruminu.blogspot.com/2009/08/green-chutney-must-have.html" target="_blank">chutney</a> and <a href="https://chettinadthruminu.blogspot.com/search/label/Podi" target="_blank">podi</a>. Mix well and serve topped with pumpkin seeds (plain or roasted).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJA1w7BrMNV8S9cJvsBk2kyAghf2dxEnRpMZqxQDb7r8rRrPb9bmB1ytzt7DXpWpvAedizHtMb7sWbRTwHynnueprinvMGi1HxV-2kZk3ZvHMwXunGbPTPxqMoDYK0EflYzqDCr91DO9w/s1600/IMG_20191120_202128.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJA1w7BrMNV8S9cJvsBk2kyAghf2dxEnRpMZqxQDb7r8rRrPb9bmB1ytzt7DXpWpvAedizHtMb7sWbRTwHynnueprinvMGi1HxV-2kZk3ZvHMwXunGbPTPxqMoDYK0EflYzqDCr91DO9w/s320/IMG_20191120_202128.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinner: Tomato Soup with a side of Paneer tossed in chutney and podi, and topped with pumpkin seeds</td></tr>
</tbody></table>
<br />Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-36001964316725357072020-01-24T09:30:00.000+05:302020-01-24T09:30:04.919+05:30Mochai Aviyal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVE0MG06MXK_x7sMrb77-vjQvfXE54qEXkO8MkdieoIZ0tUQYA5IDapq4K95-Ixb54V61lLnsVpDNtGWoYgh69pPnpNIwpYLAaJTBhGepjGgbN7ifXaBboL9W-p0ykkygYI8uTstQ83rE/s1600/00000PORTRAIT_00000_BURST20200122104404621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVE0MG06MXK_x7sMrb77-vjQvfXE54qEXkO8MkdieoIZ0tUQYA5IDapq4K95-Ixb54V61lLnsVpDNtGWoYgh69pPnpNIwpYLAaJTBhGepjGgbN7ifXaBboL9W-p0ykkygYI8uTstQ83rE/s640/00000PORTRAIT_00000_BURST20200122104404621.jpg" width="480" /></a></div>
Necessity is the mother of invention.<br />
I almost thought I would skip making a vegetable dish as I had not shopped for vegetables. I planned to make an <a href="https://chettinadthruminu.blogspot.com/2009/08/aviyal.html" target="_blank">Aviyal</a> with just tomatoes. Opened the freezer for the <a href="http://chettinadthruminu.blogspot.com/2017/11/opos-staple-coconut-cumin-chilli-paste.html" target="_blank">CCC paste</a>, and I saw this little box of Mochai (field beans) that I had frozen. So I decided to add Mochai to my Aviyal. Then I decided to skip the curds as tomatoes would lend the necessary sourness, so I added some cooked dal.<br />
It was delicious, colorful and paired very well with Sweet Potato Vathakuzhambu.<br />
It's a keeper of a recipe.<br />
<br />
<u><span style="font-size: large;">Ingredients:</span></u><br />
Mochai (Avarekaalu / Field Beans) - 1/2 cup<br />
Tomato (small) - 1, Cubed<br />
Cooked Dal - 2 tablespoon<br />
<a href="http://chettinadthruminu.blogspot.com/2017/11/opos-staple-coconut-cumin-chilli-paste.html" target="_blank">CCC Paste</a> - 2 tablespoon<br />
Salt to taste<br />
Coconut Oil - 2 teaspoon<br />
Jeera - 1/4 teaspoon<br />
Curry Leaves - a few<br />
<br />
<span style="font-size: large;"><u>Instructions:</u></span><br />
In a 2 liter pressure cooker, heat oil and season with Jeera. Switch Off.<br />
Add in 1/4 cup water and fresh or frozen Mochai.<br />
Over it add tomatoes (in a heap), salt, and the ground masala over it (ref image given below).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtl2LlNjqZ-dusVEMCRJjE133EhcHpTnup66iUxlIxJP9B9FX7ASnozpnjy-7agyVATML5o827EMrqlK1BX0E60h0kDav-S3mjNp1j4Br-9y25fi5CXiH3YbnvFLt8WvuMAH8Tt0TFMM/s1600/IMG_20200122_104309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtl2LlNjqZ-dusVEMCRJjE133EhcHpTnup66iUxlIxJP9B9FX7ASnozpnjy-7agyVATML5o827EMrqlK1BX0E60h0kDav-S3mjNp1j4Br-9y25fi5CXiH3YbnvFLt8WvuMAH8Tt0TFMM/s400/IMG_20200122_104309.jpg" width="400" /></a></div>
<br />
Close pressure cooker and cook for 4 whistles. Release pressure and open. Mix all and serve.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4o7vwLUrOvVmMwMLS4GOmbWVa2IkWbAE-XmEqThF8xrR8KE7aTS2GRiLb0X-QGpXqtqeUxGSG0f9Oz2SHhdQqKII1pwlRNTjKDmsCZ0wRwn8Y6Ab7lhqTRFPmXPaRRrBFuOJMkh3aE1Y/s1600/00000PORTRAIT_00000_BURST20200122104426038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1135" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4o7vwLUrOvVmMwMLS4GOmbWVa2IkWbAE-XmEqThF8xrR8KE7aTS2GRiLb0X-QGpXqtqeUxGSG0f9Oz2SHhdQqKII1pwlRNTjKDmsCZ0wRwn8Y6Ab7lhqTRFPmXPaRRrBFuOJMkh3aE1Y/s640/00000PORTRAIT_00000_BURST20200122104426038.jpg" width="452" /></a></div>
<u><b><i>Menu:</i></b></u><br />
Rice<br />
<a href="https://chettinadthruminu.blogspot.com/2020/01/sweet-potato-vathakuzhambu.html" target="_blank">Sweet Potato Vathakuzhambu</a><br />
Tomato Aviyal<br />
Curds<br />
Pickle and AppalamMeena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-12450996195576246932020-01-23T23:08:00.001+05:302020-01-23T23:08:54.844+05:30Mor (buttermilk) Rasam <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKaTPY4L9G2lXqIcJZ67u0gTeJxK_ElEjtYl31PrUHW4MswMVPawZCl6UzJSN6ZvOOqEVCInv1cS7esFdpeRbikpBKoTtP7AfaPO42raX-bslhwTj-G6PDSTpicoXF6C1bmP5Tb38fZpE/s1600/IMG_20190728_103402_202.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKaTPY4L9G2lXqIcJZ67u0gTeJxK_ElEjtYl31PrUHW4MswMVPawZCl6UzJSN6ZvOOqEVCInv1cS7esFdpeRbikpBKoTtP7AfaPO42raX-bslhwTj-G6PDSTpicoXF6C1bmP5Tb38fZpE/s400/IMG_20190728_103402_202.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lunch Menu: Moru (buttermilk) Rasam and Katharikka (brinjal) Podi Kari</td></tr>
</tbody></table>
I never thought I would start a story with "In the good old days...."<br />
Rasam used to be the second or third course of a traditional South Indian meal, depending on the number of courses. A wedding feast would start with mashed moong dal and ghee, then Getti (thick) Kuzhambu, then Sambhar, and then Rasam. While everyday fare would definitely be Sambhar or Morekuzhambu and then rasam... Now, it's either Sambhar or Rasam with either a Poriyal or Masala for lunch on a daily basis. Just 2 items.<br />
Mor Rasam was something novel. It is an Iyengar specialty often made during the rainy season. I new it would be a hit at home as Mr T loves <a href="https://chettinadthruminu.blogspot.com/2017/11/paruppu-urundai-mor-kuzhambu.html" target="_blank">Morekuzhambu</a>. The only questionable part if any would be the consistency. I decided to brave and did try. One more recipe to the favourites list. Yayy.<br />
<br />
<span style="font-size: large;"><u>Ingredients:</u></span><br />
Buttermilk - 1 cup<br />
Peppercorns - 1 teaspoon<br />
Red Chilli - 3<br />
Tur dal - 2 teaspoon<br />
Curry Leaves<br />
Asafoetida - a pinch<br />
Ghee - 1 teaspoon<br />
Salt<br />
<br />
<span style="font-size: large;"><u>Instructions:</u></span><br />
Dry roast peppercorns, chilli and tur dal. Cool and powder fine.<br />
Blend the powder into buttermilk along with turmeric powder.<br />
Heat ghee in a thalikkira karandi (tempering spoon) and splutter mustard seeds and curry leaves. Keep aside<br />
Heat the buttermilk mixture over a low flame, stirring constantly until it becomes warm.<br />
Add the seasoning and take it off the flame.<br />
Serve with a spicy Poriyal, and hot Rice.Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-68188342928169787332020-01-23T19:56:00.002+05:302020-01-23T19:56:22.959+05:30Sweet Potato Vathakuzhambu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsnTzx8vK8Y8Iivqt-XoQOBcyDksY36mqTcvA4kT-g4-LcbTGi59jTE8zK9qIF_yp82rK_7C5TFnLfnHmXS_wqQEDj4tr3CsNQRwLe-XLjmSOkcRIsCyHVnUo9wYznSL-AQegEDRbgAY/s1600/IMG_20200122_091425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsnTzx8vK8Y8Iivqt-XoQOBcyDksY36mqTcvA4kT-g4-LcbTGi59jTE8zK9qIF_yp82rK_7C5TFnLfnHmXS_wqQEDj4tr3CsNQRwLe-XLjmSOkcRIsCyHVnUo9wYznSL-AQegEDRbgAY/s400/IMG_20200122_091425.jpg" width="400" /></a></div>
Can you even imagine a Sweet Potato as a Vathakuzhambu? I did a double take when I saw my friend's post in a food group. Thought it was a one off. But it looked like it was a regular feature in her house and almost always, she has paired it with a dal and a poriyal. Immediately I asked her for the recipe and she was like - it's the usual; just that I add sweet potatoes instead of other vegetables. I had to try it.<br />
The texture was so different from the Vathakuzhambu I am familiar with. She was kind enough to share the recipe for the spice mix that makes a world of difference to this unique tangy gravy.<br />
<br />
Now a days, I am cooking for 1. So my quantities might be small for you. Please double it or as you would need. Adjust taste to suit your family. Also please use a standardised pressure cooker to achieve similar results. I have adapted this recipe to suit the OPOS style of cooking.<br />
<br />
<span style="font-size: large;"><u>Ingredients:</u></span><br />
Sweet Potato - 1 cup, sliced<br />
Ghee - 1 teaspoon<br />
Gingelly Oil - 2 teaspoons<br />
Mustard - 1/2 teaspoon<br />
Peppercorns - 1/4 teaspoon<br />
Curry Leaf - 1 sprig<br />
Vathakuzhambu Podi - 2 tablespoons<br />
Tamarind - 2 tablespoons<br />
Turmeric Powder - 1/4 teaspoon<br />
Salt - 1/2 teaspoon<br />
<br />
<u><b><i>Vathakuzhambu Podi:</i></b></u><br />
Dhania seeds - 1 teaspoon<br />
Urad dal - 1 teaspoon<br />
Channa dal - 3 teaspoons<br />
Tur Dal - 1 teaspoon<br />
Red Chilli - 5<br />
Peppercorns - 5<br />
Methi Seeds - 1/4 teaspoon<br />
<br />
<u><span style="font-size: large;">Instructions:</span></u><br />
<b><i><u>For the Podi:</u></i></b> Dry roast the dals until fragrant and the urad dal changes colour. Add in chilli, dhania, peppercorns and methi seeds; and stir fry until chillies crispen. Cool and powder.<br />
<br />
<u><i><b>For making the Vathakuzhambu:</b></i></u><br />
In a standardised pressure cooker, pour in oil and water - 1/4 cup<br />
Over it place the curry leaves, washed sweet potato slices (if starchy, it will stick to the base).<br />
Place the tamarind in a small cup and the spice powders mixed in a little water and oil. Add salt and turmeric powder. Close cooker and pressure cook on high for 4 whistlea<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhAhmTumgdhqXsj1MoPR3JjjbKt4Po1cT6Ao5Y5ZkMw_M_HSRsX49A1MRkfIo6cZMArr7IWpeV6pu2tiaqfG_8xqdQYAV_pyMgG43U3Ty-EJ9QdHLOXiaQdEC__3EYPuGXgf9ZKLZCwI/s1600/00100dPORTRAIT_00100_BURST20200122090718199_COVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhAhmTumgdhqXsj1MoPR3JjjbKt4Po1cT6Ao5Y5ZkMw_M_HSRsX49A1MRkfIo6cZMArr7IWpeV6pu2tiaqfG_8xqdQYAV_pyMgG43U3Ty-EJ9QdHLOXiaQdEC__3EYPuGXgf9ZKLZCwI/s320/00100dPORTRAIT_00100_BURST20200122090718199_COVER.jpg" width="320" /></a></div>
Release pressure and open cooker.<br />
Take out the cup with tamarind, mash and add it back in. Mix all well. Add water about 1 cup or to desired consistency. Check taste. If it is too sour, add in a little water and salt to taste.<br />
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Simmer for a few minutes to enjoy the aroma.<br />
Heat ghee and season with mustard, peppercorns and curry leaves. Pour into the simmering curry.<br />
<br />
<b><i><u>Menu:</u></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxCowYpOsn4PF7Ji53KdD30yZMcu3jLhNjz5CdGAoDYrlOTumVDZ2fHWSFYJNIFWf1xfK5Zl1Q4vU7091rnPNOyEFdDKTbc-o58GR0dS5pfS2rnpwYpDgJtjqmZKmx9OXjEkxso9crlU/s1600/00000PORTRAIT_00000_BURST20200122104426038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1135" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxCowYpOsn4PF7Ji53KdD30yZMcu3jLhNjz5CdGAoDYrlOTumVDZ2fHWSFYJNIFWf1xfK5Zl1Q4vU7091rnPNOyEFdDKTbc-o58GR0dS5pfS2rnpwYpDgJtjqmZKmx9OXjEkxso9crlU/s400/00000PORTRAIT_00000_BURST20200122104426038.jpg" width="283" /></a></div>
Rice<br />
Sweet Potato Vathakuzhambu<br />
Mochai Aviyal<br />
Appalam, Pickle<br />
CurdMeena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-68683483096157368822020-01-22T22:09:00.001+05:302020-01-22T22:10:21.230+05:30Sorakka (Bottle gourd) and Knol Kohl Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZDAIjpyEI5g8AMVaibV9CXQU0YSQtTdnqweYaqEpt8TgKFlsaSZqPGNaOyQcfssNaPcPUiUfBDug1h3Wtluu0HQ3Ck6l9eVvwXGjF10oPb4h4wkUCivoFyXbVIAZygMy7XTOErOK9pI/s1600/IMG_20200122_113146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZDAIjpyEI5g8AMVaibV9CXQU0YSQtTdnqweYaqEpt8TgKFlsaSZqPGNaOyQcfssNaPcPUiUfBDug1h3Wtluu0HQ3Ck6l9eVvwXGjF10oPb4h4wkUCivoFyXbVIAZygMy7XTOErOK9pI/s640/IMG_20200122_113146.jpg" width="480" /></a></div>
A creamy soup that is super healthy and wholesome. The combination of vegetables might not seem exciting. But, trust me and just try this once and you will be seen making it more often.<br />
It can be made with just bottle gourd or in combination like I have. Either ways it is a tasty and wholesome soup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUJmW124OMxyDBH6J3LJyteAiMG8Bw3nSjDbELSnvmmKKqmM5byizlkFDDHJ4PgFN3hvcV9HK7Q6q-KeGVrraL26vx8zFXwlclsC7hC4KiXNpVuwbFMJDYkYM_ODT6vp5GVx3B6sy1vw/s1600/IMG_1139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1407" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUJmW124OMxyDBH6J3LJyteAiMG8Bw3nSjDbELSnvmmKKqmM5byizlkFDDHJ4PgFN3hvcV9HK7Q6q-KeGVrraL26vx8zFXwlclsC7hC4KiXNpVuwbFMJDYkYM_ODT6vp5GVx3B6sy1vw/s400/IMG_1139.JPG" width="351" /></a></div>
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For texture, add in a topping of fried paneer or seeds.<br />
<u><span style="font-size: large;">Ingredients:</span></u><br />
Bottle gourd (tender) - 1, peel and slice<br />
Knol Kohl - 1, peel and slice (optional)<br />
Onion (small) - 1, sliced<br />
Butter - 3 tsp<br />
Coriander Leaves (or) Spinach - 1/4 cup<br />
Green Chilli - 1, small<br />
Jeera - 1/2 teaspoon<br />
Salt to taste<br />
<br />
<u>Topping options:</u><br />
Fried seed mix (pumpkin, flax seed) or fried spring onions and paneer.<br />
<br />
<u><span style="font-size: large;">Instructions:</span></u><br />
In a 2 liter pressure cooker over a base layer of water and butter, place the onions and then the vegetables.<br />
Top with spices and salt.<br />
Close cooker and pressure cook for 4 whistles.<br />
Carefully release pressure and blend soup.<br />
Add in water and reheat. Adjust taste.<br />
Serve topped with fried nuts or vegetables.Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-6029595503901924772020-01-15T10:30:00.000+05:302020-01-28T21:11:52.861+05:30Freezer Staple - Grated Coconut<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNF-7kAjU6dVPKnS_DIHDe066eItMyxepfSpiOWbK_gCZcN6cnEgjOCLJ-umgEWT2wg8zSbviqLnfEjCMBIcBPuxeIJ1V3dptlUc0AiZFfb8cI0aEYcYgcfNZeR85B7S1VLk087_lIJg/s1600/Grated+Coconut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNF-7kAjU6dVPKnS_DIHDe066eItMyxepfSpiOWbK_gCZcN6cnEgjOCLJ-umgEWT2wg8zSbviqLnfEjCMBIcBPuxeIJ1V3dptlUc0AiZFfb8cI0aEYcYgcfNZeR85B7S1VLk087_lIJg/s640/Grated+Coconut.jpg" width="640" /></a></div>
Coconut lends texture, taste and flavour to <a href="http://chettinadthruminu.blogspot.com/search/label/poriyal" target="_blank">Poriyal</a>. Grating coconut on a day to day basis is long lost, and now grating is done in one shot and frozen for ease.<br />
What we would need to do is thaw it to be able to use the required quantity. And this does compromise the quality and shelf life of the grated coconut.<br />
It is not advised to repeatedly defrost and refreeze foodstuff. It is best to portion the food in individual servings by using separators like butter paper or in single serve zip lock bags and then freeze. Remove only what is needed (with ease) and return the remaining portion in the container to the freezer immediately.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT09v8uhL1gfx9qyiAbLtrpLGB9GOUvib2BIp9Wfzh9rSlWhFGwC_rx3e2iJevokP6lsdKRC4xtN_fYrf8rT7hBDRoSMGwBNCHAvqxMItqOwzCSBrNSFB2hwdZc14T9UaPGEYbB6ZHxsY/s1600/IMG_20200119_094421.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT09v8uhL1gfx9qyiAbLtrpLGB9GOUvib2BIp9Wfzh9rSlWhFGwC_rx3e2iJevokP6lsdKRC4xtN_fYrf8rT7hBDRoSMGwBNCHAvqxMItqOwzCSBrNSFB2hwdZc14T9UaPGEYbB6ZHxsY/s400/IMG_20200119_094421.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After about 10 days</td></tr>
</tbody></table>
One idea is to use the ice cube tray as I have done for the <a href="http://chettinadthruminu.blogspot.com/2017/11/opos-staple-coconut-cumin-chilli-paste.html" target="_blank">CCC Paste.</a> Or, you could shape into little round balls and freeze.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOAi4uotf31JTrT5UhpDQvUtBg1S7N4idmUhesY0Qwfqwd2m44SYsM9Dup-WK5xQ5BSFjlD10Rrn3Iij7qk6UJIgx4vF9KI_A7meI2uZX8102h6-XId_2gbAqnn6UvMc6TUeSx-YHmxYA/s1600/IMG_1680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOAi4uotf31JTrT5UhpDQvUtBg1S7N4idmUhesY0Qwfqwd2m44SYsM9Dup-WK5xQ5BSFjlD10Rrn3Iij7qk6UJIgx4vF9KI_A7meI2uZX8102h6-XId_2gbAqnn6UvMc6TUeSx-YHmxYA/s400/IMG_1680.JPG" width="300" /></a></div>
I have used the spoon/ladle to shape the blended coconut. Makes it very easy to use.<br />
Do try and give your feedback.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpxJU_0ZZ8IHuOndLNCNkf-dE6XVOw9um-BmYi7SO52GPJiF7gf7K6qtELIY4rLXV2b0F4TFV1CdCa06BhWwAsErKW10olnNS_hFyKLhk5zy1RvQqwJXaThpc7Lj5xtsHMOSqGbv2Qj4/s1600/IMG_20200119_094429.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpxJU_0ZZ8IHuOndLNCNkf-dE6XVOw9um-BmYi7SO52GPJiF7gf7K6qtELIY4rLXV2b0F4TFV1CdCa06BhWwAsErKW10olnNS_hFyKLhk5zy1RvQqwJXaThpc7Lj5xtsHMOSqGbv2Qj4/s320/IMG_20200119_094429.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Added half the scoop in each dish.</td></tr>
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Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-83018038386509597282020-01-14T11:00:00.000+05:302020-01-14T11:00:05.279+05:30Radish Zunka<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0snY9dCAPoNslyjsSAXoxOuLTubjJtP5cyoWlg9UwWnWbtDE0Yq9tPhJBF9dvm21eu386w6v9csdxaqEypli6LBSJJQLQ6FCxfnvQaDoCV9Y3EiXpGZ7_2LPXkj0BsFkNoY_ip1gxt4/s1600/zunka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0snY9dCAPoNslyjsSAXoxOuLTubjJtP5cyoWlg9UwWnWbtDE0Yq9tPhJBF9dvm21eu386w6v9csdxaqEypli6LBSJJQLQ6FCxfnvQaDoCV9Y3EiXpGZ7_2LPXkj0BsFkNoY_ip1gxt4/s640/zunka.jpg" width="480" /></a></div>
Radish, my friend says, is best in a dry curry; although sambhar is the family favourite. When I was asked to make a dish with radish, I opted to make my kind of Zunka. I have used less besan as per our preferences. <a href="http://chettinadthruminu.blogspot.com/2017/10/pith-perlele-bhaji-dry-vegetable-curry.html" target="_blank">Another similar recipe</a><br />
'Zunka' is a popular dish in North Karnataka and Maharashtra with minor differences. The common factor is that the base is besan or gram flour (roasted) seasoned with spices. The addition of vegetables is optional. The common vegetables used singly or in combination are - onion, capsicum, cabbage, methi etc.<br />
This can be served as an accompaniment to Roti or with Rice as I did.<br />
<br />
<u><span style="font-size: large;">Ingredients:</span></u><br />
Radish - 2 cups, sliced<br />
Oil - 1 tablespoon<br />
Mustard - 1/4 teaspoon<br />
Cumin Seeds - 1/4 teaspoon<br />
Green Chilli - 1, minced<br />
Chilli Powder - 1/2 teaspoon<br />
Turmeric Powder - 1/4 teaspoon<br />
Salt - 1/3 teaspoon (to taste)<br />
Roasted Gram Flour - 1 to 2 tablespoons<br />
<br />
<span style="font-size: large;"><u>Instructions:</u></span><br />
Heat oil and splutter mustard and cumin seeds.<br />
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Add in chopped green chilli and radish. Stir fry for a minute.</div>
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Add in spice powders (turmeric, chilli and salt). Saute well until the vegetable is cooked but firm.</div>
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Add roasted gram flour and stir fry till the raw smell disappears and coats the vegetable.</div>
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Cook over a low flame stirring continuously to ensure that there is no raw taste of the gram flour.</div>
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<b><u>Menu:</u></b></div>
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Rice </div>
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Maavathal Kuzhambu</div>
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Buttered Broccoli </div>
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Zunka</div>
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Curds </div>
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Pickles and Appalam</div>
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Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-48251668640282229882020-01-13T09:30:00.000+05:302020-01-28T21:40:06.144+05:30Potato Podi Kari<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RtyaPjebgQvxhJsU6Iym0dg9xZ_VbnYKd8HSfxKsAGYgfHvkrt7s1Qc0m7zs4YJq3Q4AvseHCU3kX6byFLdp0LCI4ToAVh2_mprpFhW-9kTjJ2Btep_WJQphUxJE2TTdfzYiCv-FzFA/s1600/Carrot+-+Potato+Poriyal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RtyaPjebgQvxhJsU6Iym0dg9xZ_VbnYKd8HSfxKsAGYgfHvkrt7s1Qc0m7zs4YJq3Q4AvseHCU3kX6byFLdp0LCI4ToAVh2_mprpFhW-9kTjJ2Btep_WJQphUxJE2TTdfzYiCv-FzFA/s640/Carrot+-+Potato+Poriyal.jpg" width="640" /></a></div>
<a href="http://chettinadthruminu.blogspot.com/2018/09/2-in-1-vazhaithandu-lemon-rasam-with.html" target="_blank">Podi Kari </a>is made with Potatoes or Brinjals or <a href="http://chettinadthruminu.blogspot.com/2013/04/podi-potta-avarakkai-poriyal-chettinad.html?q=podi" target="_blank">Avarakkai</a> (Broad Beans). This is a new combination that I tried today. My mouth was watering as I opened the cooker to roast it further before I served.<br />
Yumminess indeed.<br />
<br />
<span style="font-size: large;"><u>Ingredients:</u></span><br />
Potato - 1<br />
Carrots - 2<br />
Oil - 2 teaspoon<br />
Water - 4 teaspoon<br />
Chilli Powder - 1/4 teaspoon<br />
Idli Molaga Podi - 1.5 teaspoons<br />
Turmeric Powder - 1/4 teaspoon<br />
Salt - 1/4 teaspoon<br />
Seasoning of Mustard seeds and Curry leaves<br />
<br />
<span style="font-size: large;"><u>Instructions:</u></span><br />
Use a standardised 2 Liter pressure cooker.<br />
Spoon in water and oil and swirl all over the base.<br />
As the quantity is less, I pile the vegetables to one side and top it with masala powders and salt.<br />
Close cooker and pressure cook for 3 whistles on high.<br />
Release pressure, open and stir fry (optional).<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbp8v36eEhPXK3ChtsKFgpAubGZC0nhxIuI-bUO1B0RABdRTfhjvrLwY-SGVnwre29DkN52rdG2Efajd_-7l0ESY1sl6QUqDsL3SIRAa1kQTV20O5AUyqFFnvpmKlrt4IcUlDa4oi2AE/s1600/Menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbp8v36eEhPXK3ChtsKFgpAubGZC0nhxIuI-bUO1B0RABdRTfhjvrLwY-SGVnwre29DkN52rdG2Efajd_-7l0ESY1sl6QUqDsL3SIRAa1kQTV20O5AUyqFFnvpmKlrt4IcUlDa4oi2AE/s320/Menu.jpg" width="320" /></a></div>
<div style="text-align: center;">
Serve Hot with Rice and Sambhar</div>
Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-42217929243419921622020-01-12T20:09:00.000+05:302020-01-12T20:09:00.623+05:30Ajwain Poori<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMic_2BrApcX8apchyK9ZwCCwk7DJiWy5EI53qpz-wHfQuJOhHhT3ncw3C7IxdfWkjaL8qtlqBzYQP4iL8UDqflE7qVvEokRMA0mtb5CgZDHHHXPkwcsPzwwYvR-WmeYa9aIb3Wm4Yas/s1600/00100dPORTRAIT_00100_BURST20191116124809369_COVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1266" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMic_2BrApcX8apchyK9ZwCCwk7DJiWy5EI53qpz-wHfQuJOhHhT3ncw3C7IxdfWkjaL8qtlqBzYQP4iL8UDqflE7qVvEokRMA0mtb5CgZDHHHXPkwcsPzwwYvR-WmeYa9aIb3Wm4Yas/s400/00100dPORTRAIT_00100_BURST20191116124809369_COVER.jpg" width="316" /></a></div>
Poori is a favourite among the young and the young at heart. The word "Poori" brings a smile and a sense of indulgence or a feeling of being cherished. At IshaLife, we add a variety of Poori in the menu for almost all food festivals. For Karthigai Virundonbal we had the Ajwain Poori.<br />
This recipe is published in the December issue of Isha's Kaatupoo monthly magazine.<br />
Ajwain Poori is made by rubbing in ajwain or Omam (Tamil) into the wheat flour along with a little oil before making the dough. As I mentioned in the previous post, Ajwain aids digestion and also helps combat acidity.<br />
<br />
<u><span style="font-size: large;">Ingredients:</span></u><br />
Whole Wheat Flour - 2 cups<br />
Bombay Rava - 3 teaspoons<br />
Himalayan Salt - 1/2 teaspoon<br />
Oil / Ghee - 2 tablespoons<br />
Ajwain / Omam - 1 teaspoon<br />
Water to bind dough<br />
Oil for deep frying.<br />
<br />
<span style="font-size: large;"><u>Instructions:</u></span><br />
Take the flours in a shallow plate and make a well in the center.<br />
Rub the Ajwain seeds between your palms and add it along with salt and ghee. Optionally you could saute Karpooravalli leaves in ghee along with pepper and jeera, grind and add to the dough.<br />
Mix all together until well incorporated. Then add water and make a tight dough.<br />
Grease and rest the dough, covered, for 15 minutes.<br />
Heat oil for deep frying.<br />
Roll out small discs with the help of oil<br />
Deep fry in medium hot oil until it puffs up. Flip and cook for a few seconds. Drain.<br />
Serve hot with an accompaniment of your choice.Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-91249878235658189132019-11-10T10:58:00.000+05:302019-11-10T11:07:08.905+05:30Omam / Ajwain<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsE2pfB6A3-zvXQonrrmw4NVGwgTc2xP9tp81McScPAu-E0y-g996eqPRtrgzQd4zgmjylXDgP2Uxmfok2bmnUXJb5nsoQwSuuF_n6lBttE2Vv-YG5uuR9YhNnU1euRgm-H8FDoHA-Hw/s1600/FB_IMG_1573134073785.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="899" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsE2pfB6A3-zvXQonrrmw4NVGwgTc2xP9tp81McScPAu-E0y-g996eqPRtrgzQd4zgmjylXDgP2Uxmfok2bmnUXJb5nsoQwSuuF_n6lBttE2Vv-YG5uuR9YhNnU1euRgm-H8FDoHA-Hw/s400/FB_IMG_1573134073785.jpg" width="320" /></a></div>
One of the must haves in my handbag is this tiny box of Omam (Ajwain).<br />
My friends and I went to a wonderful Konkani feast at the Sabha. We could hardly move from the place as we had indulged ourselves thoroughly. It's an annual event, and we had to have double servings of the delicacies. I'm sure you can imagine our state.<br />
Tada - Pari pulls out a 'rabbit' from her bag and asks us to chew. Me being me, I tried a very small pinch. Then a little more. It was tasty and in a few minutes, the feeling of heaviness was gone.<br />
There are a multitude of benefits to consuming it. Sharing an image from the net that sums up the main benefits.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheQLs7nMAm1BMOzmGVBnSYjWHC1j39ZvC_vHHtD1pXwnV-7On48aJt03g6wqnsqMrBNtO4T-orJpbLejqjHJGxDETJSPmzLoqy2y8UkbRodglLxIn9ls0Wzg-Xq39yqSIZXqiQiYPItE4/s1600/FB_IMG_1573134067632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheQLs7nMAm1BMOzmGVBnSYjWHC1j39ZvC_vHHtD1pXwnV-7On48aJt03g6wqnsqMrBNtO4T-orJpbLejqjHJGxDETJSPmzLoqy2y8UkbRodglLxIn9ls0Wzg-Xq39yqSIZXqiQiYPItE4/s320/FB_IMG_1573134067632.jpg" width="320" /></a></div>
So, keep it handy.<br />
Please remember - "அளவுக்கு மீறினால் அமிர்தமும் நஞ்சு". Meaning that even nectar becomes poison if taken in excess.<br />
<br />
Instructions:<br />
Clean 50 grams ajwain seeds.<br />
Mix in a teaspoon of lemon juice and dry in sun.<br />
Once dry, store in clean bottles.<br />
<br />
To use:<br />
Take about 1/4 teaspoon of ajwain after food.Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-988736392398725552019-10-17T08:45:00.001+05:302019-10-17T08:55:15.657+05:30Chettinad Parangikkai Aviyal<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2mfSwUXeZ_B8Xvx6aciysj5-d8v8tmuWiLhjmIkjm1ICq61bNcIWi3PhYKN18HP9e3J2XRzSl6PtoZaViceB4fw5kAHSuT6WjMNSNqSq8KS9b5XmWEvxi8gZB-Yh_Z1VpPuX_yXFWj4/s1600/FD38053C-1CE8-4525-8B53-C2EAD106DB5E.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2mfSwUXeZ_B8Xvx6aciysj5-d8v8tmuWiLhjmIkjm1ICq61bNcIWi3PhYKN18HP9e3J2XRzSl6PtoZaViceB4fw5kAHSuT6WjMNSNqSq8KS9b5XmWEvxi8gZB-Yh_Z1VpPuX_yXFWj4/s640/FD38053C-1CE8-4525-8B53-C2EAD106DB5E.jpeg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Yellow Pumpkin / Manjal Poosani </span></td></tr>
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Think Fall and the images that come to one’s mind is the golden hue on trees and of course - Pumpkin. The market is flooded with Pumpkins of different sizes, shapes and colours. In the West, it is customary to have a small pumpkin patch at the entrance of the house, or the hallway, along with scarecrows to ward off evil around Thanksgiving<br />
Parangikkai (pumpkin) is cooked to a tangy sweet sour semi solid gravy at temple cookouts in Chettinad. Thai Poosam is the day we have our cookout at Malayakkovil. The cooking is done in the open in huge vessels and served to the community. There would be a great demand for this specialty. Food cooked as an offering does taste divine.<br />
This avial is an accompaniment to rice and also a perfect side for curd rice. It is an explosion of varying tastes all at once. Do try and let me know if you liked it.<br />
<br />
<b><u>Ingredients:</u></b><br />
Pumpkin (yellow) - 1.5 cups, cut into large chunks<br />
Onion - 1/2 cup, sliced<br />
Tomato - 1/2 cup, cubed<br />
Oil - 3 teaspoons<br />
Mustard - 1/3 teaspoon<br />
Urad Dal - 1/3 teaspoon<br />
Saunf - 1/3 teaspoon<br />
Fenugreek Seeds - 5 seeds<br />
Curry Leaves - 1 sprig<br />
(Spices - as in the recipe)<br />
<br />
<b><u>Instructions:</u></b><br />
Heat oil in a pressure cooker, season with mustard, urad, saunf and fenugreek. Add curry leaves and 1 tablespoon water.<br />
Over it place 1/2 cup chopped onions and 1 small tomato; topped with 1.5 cups cubed yellow pumpkin.<br />
Mix 2 tsp sambhar powder, 1/4 tsp turmeric powder, 1 tsp dhania powder, 3 tsp tamarind paste, salt and 2 tsp jaggery with a little water to a thick paste and place on top.<br />
Clise cooker and pressure cook for 3 to 4 whistles. Mix in water and simmer briefly.Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-37580085862198856972019-07-28T14:43:00.000+05:302019-11-07T14:03:43.534+05:30Raw Papaya Kootu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_f-UU3dM0GgMDpb45PCd-Bin_cTG1iMszU2ls23B4EBGiKdRI6pWDB0aBzE-EBpYcYO3ocm5jC-fj4e_uKxYD_Z6sxegcfk6cj3UjiDKlDu2YenBVAHs_UBcgeJAIbxvjSnzh0gy745I/s1600/61675964_10219109640473143_1842772052109426688_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_f-UU3dM0GgMDpb45PCd-Bin_cTG1iMszU2ls23B4EBGiKdRI6pWDB0aBzE-EBpYcYO3ocm5jC-fj4e_uKxYD_Z6sxegcfk6cj3UjiDKlDu2YenBVAHs_UBcgeJAIbxvjSnzh0gy745I/s640/61675964_10219109640473143_1842772052109426688_n.jpg" width="480" /></a></div>
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Chettinad style Kootu is very simple, spiced with cumin and green chillies. There is no seasoning. Crushed curry leaves and ghee lend flavour to the kootu. It is absolutely divine, and very light on the system.</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;"><u>Instructions:</u></span></span><br />
<div style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px;">
Pressure bake (3 whistles) chopped vegetable with a slit green chilli and cooked moong dal. Mix in water, grated coconut, crushed cumin (rub it well between your palms), ghee and roughly torn curry leaves.<br />
Serve with rice and ghee or as an accompaniment to Rasam sadham.</div>
<div style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-top: 6px;">
Note: dal is cooked with only a dash of oil.<br />
<br />
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Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-10873417633638665892019-07-26T17:10:00.003+05:302019-11-07T18:01:40.771+05:30Tendli Sukke<div class="separator" style="clear: both; text-align: center;">
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If I buy Kovakkai it will be to make masala (spicy poriyal with onions and tomatoes). At Mahamudra it's always deep fried or a simple poriyal topped with grated coconut. Today morning, as I was talking to my son (read distracted) I sliced it all and then googled for a recipe which would use a similar cut of the vegetable.<br />
The colour and texture of the recipe was interesting. It called for toasted and spiced mix of coconut, urad dal, coriander seeds, chilli, tamarind and jaggery.<br />
<br />
Spice Mix:<br />
Dry roast 2 tbsp coconut, 1 tsp urad dal, 2 tsp coriander seeds, 3 dry red chillies, and then grind coarsely with 1/2 tsp tamarind paste and 1 tsp jaggery.<br />
<br />
Place sliced kovakka 200 grams over a layer of coconut oil 1 tsp and 1tbsp water. Top with coarsely ground mix, salt and a pinch of turmeric powder.<br />
Pressure bake for 3 whistles. Release pressure, open and add bottled tadka and mix well. Optionally, you could stir fry for a minute.Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0tag:blogger.com,1999:blog-4219892090321788323.post-68220282446033571032019-06-09T01:16:00.003+05:302019-11-07T11:35:11.160+05:30Raw Papaya Mezhukkuperatti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4q9seBvgWyQ-cLSvRYBNLBB1VWqam8gAarkJ6j1yurvVuRZT6h80oqKdyYcUp_O-JZSAsXnBAAXftEKkQzx-n0hx2B4xehzEyrsqhwHfbbR1xN0RQJmwJqblotlH0YJ0uxZB-CAOPLw/s1600/Papaya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4q9seBvgWyQ-cLSvRYBNLBB1VWqam8gAarkJ6j1yurvVuRZT6h80oqKdyYcUp_O-JZSAsXnBAAXftEKkQzx-n0hx2B4xehzEyrsqhwHfbbR1xN0RQJmwJqblotlH0YJ0uxZB-CAOPLw/s400/Papaya.jpg" width="400" /></a></div>
We had a papaya tree in our backyard, and it is one handy vegetable to make Kootu. It has a very bland taste and absorbs the spices added. I was keen to try the Thai style salad along with raw mango. When Mohan Anna saw the raw papaya on my table he said that it would make a good mezhukkuperatti. Mezhukkuperatti is a style of cooking vegetables in Kerala to a stir fry with spices. Raw Banana and Snake Beans is the one we do often. Intrigued, I browsed the net for recipes and tips. There are quite a few variations. I did this simple one. Raw Papaya tastes awesome when prepared in this style. The other variation I would like to try is with slices of coconut in it. Will update picture once I make it.<br />
<br />
<u style="font-size: x-large;">Ingredients:</u><br />
Raw Papaya - 1 cup, chopped into short lengths<br />
Small Onions - 3<br />
Red Chilli - 2<br />
Garlic - 1 clove (optional)<br />
Curry Leaf - 1 sprig<br />
Coconut Oil - 1.5 teaspoon<br />
Water - 2 tablespoon<br />
<br />
Seasoning -<br />
Mustard Seeds - 1/4 teaspoon<br />
<br />
<span style="font-size: large;"><u>Instructions:</u></span><br />
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Base layer - oil and water.</span></div>
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Over it places curry leaves and crushed onions (can use finely chopped ones).</span><br />
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Place chopped papaya over it. I didn't spread it as the quantity was only 1 cup</span><br />
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Add chilli flakes, chilli powder, turmeric powder and salt. Pressure bake for 3 whistles.</span><br />
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Release pressure and open. Mix in bottled tadka.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1oA895VK7z32lnkGi14KD0uvx7BedOTVA_gup-IHZAtMtd9J3YG6yC9Hdb-ZPdVRxHVMQ860I4GlNP-be62kLKqqJcR6t6GOh87_NqBnMUyj_4ot9cGXYp__CQfLUYMRlm9niNcZiKk/s1600/1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1oA895VK7z32lnkGi14KD0uvx7BedOTVA_gup-IHZAtMtd9J3YG6yC9Hdb-ZPdVRxHVMQ860I4GlNP-be62kLKqqJcR6t6GOh87_NqBnMUyj_4ot9cGXYp__CQfLUYMRlm9niNcZiKk/s320/1.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; text-align: left;"><span style="font-size: xx-small;">Admire the beauty before transferring to serving dish.</span></span></td></tr>
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Meena Thennaapanhttp://www.blogger.com/profile/00265529835205053244noreply@blogger.com0