Chettinad Fiesta

Arisi Uppuma

2012-01-07T22:00:00.000+05:30

Another traditionl favourite - Uppuma. Arisi Rava is another staple stored in our homes, as a ready reckoner for instant tiffin / snacks. Come summer, my grandmother would get busy preparing the staples. The benefactors list was always a LONG one.

Arisi Uppuma rava is now easily available in the market. At home we make uppuma (it was always Arisi Uppuma) with onions and red chillies. I omit the onions and like to add vegetables, to add colour and nutrition.

Traditionally we serve with Sambhar / Pachadi / Coconut (Red) Chutney. Of these Pachadi is the oft preferred one.

Ingredients:
Rice Rava - 1 cup
Oil - 2 Tbsp
Mustard - 1/4 tsp
Urad Dal - 1/2 tsp
Jeera - 1/4 tsp
Curry Leaves
Dry Red Chillies - 2, broken
Onion - 1, chopped fine
Water - 3 cups
Salt to taste

Method:
Heat Oil and splutter the mustard, urad dal and jeera. Add curry leaves and red chillies.
Then add onions and saute till transparent. Add vegetables (if using) and salt to taste along with water. Bring to a boil.
Simmer and sprinkle handfuls of rice rava in batches. Stir gently. Check taste at this stage.
Once most of the water is absorbed, spoon 1 tsp oil around the edges and cover with a lid. Cook until fluffy and dry. DO NOT STIR.
Just test a few grains from the top.
Keep covered for another 5 minutes before serving.

Leftovers:
Uppuma Kozhukattai is a tasty snack and an excellent way of using up leftover Uppuma. Amma makes extra Uppuma just to make these kozhukattai for B.Fast / Snacks the next day.
I have used a melon scoop to make tiny Kozhukattai.

Leftover Arisi Uppuma - 1 cup
Oil - 1 tsp
Grated Coconut - 1/4 cup
Water
Salt

Heat oil in a kadai. Add the uppuma and coconut.
Sprinkle water - about 1/4 cup and add salt (if necessary).
Using a masher, mash well. Stir cook to blend it all together.
Make small Kozhukattai.
Reheat in a microwave before serving. Alternately, steam in an Idli Steamer for 4 to 5 minutes.
Serve with Ketti Chutney.

Chettinad Maa Urundai

2012-01-01T05:00:00.000+05:30

Happy New Year! Maa Urundai is essentially Chettinad. It is protein rich. Nutritious and very very tasty. We make this for evening snacks and ocassions. This is a part of our Maapillai Palgaram!

Happy New Year!!!

Will post the recipe shortly.

Cabbage and Corn Rice

2011-12-30T20:00:00.000+05:30

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

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

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

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

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

Kovakkai - Ivy Gourd

2011-12-29T20:01:00.000+05:30

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

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

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

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

Cabbage Sambal

2011-12-27T22:30:00.000+05:30

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

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

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

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

Serve with Idli / Dosa / Idiappam / Aapam.

Apple - n - Date Cake

2011-12-24T00:30:00.007+05:30

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

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

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

Serve Warm (15 seconds in a microwave)

Chettinad Thalicha Idiyappam - Savoury Version of String Hoppers

2011-12-23T18:00:00.000+05:30

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

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

Thesavoury version is generally served with Pachadi / Kosumalli. Our favouriteside-dish though is Cabbage Sambal.

Ingredients:
Oil - 1 Tbsp

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

Curry Leaf - 1 sprig

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

Water

Salt to taste

Basic Idiyappam – from 1 cup of flour

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

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

Gently separate the strands and keepaside in a shallow bowl.

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

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

Take off heat and add to theIdiyappam. Toss well to mix evenly.

Serve with a side dish of your choice.

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

Inippu Idiyappam - String Hoppers; Sweet

2011-12-22T22:51:00.000+05:30

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

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

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

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

Idiyappam

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

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

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

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

For Inippu Idiyappam:

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

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

Moong Dal & Green Peas Pancakes / Dosa

2011-12-17T21:55:00.000+05:30

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

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

Moong Dal & Green Peas Pancakes (Dosa)

Ingredients:

Moong Dal – 1 cup

Green Peas – 1 cup

Green Chillies – 2

Ginger – ½”

Salt to taste

Onion – 1, finely chopped

Coriander Leaves – 2 Tbsp, chopped

Oil – to fry

Instructions:

Soak moong dal in hot water for half an hour.

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

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

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

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

Flip over and cook until golden all over.

Serve hot.

Macaroon Syrup Cake

2011-12-16T07:00:00.000+05:30

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

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

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

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

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

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

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

Macaroon Syrup Cake

Ingredients:

Butter – 120 grams

Fine Sugar – 1 cup

Eggs – 4

Coconut – 2 cups

Flour – 1 cup

Baking Powder – 2 tsp

For the Lemon Syrup:

Sugar – 1 cup

Water – 2/3 cup

Lemon Rind – ½ tsp

Instructions:

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

Oven Temperature – 160 * C

Sift flour with baking powder.

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

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

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

Stir in coconut and sifted flour. Mix very gently.

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

Pour hot syrup over hot cake and allow to cool.

Serve with a dollop of whipped fresh cream.

For the Lemon Syrup:

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

Bring to a boil, simmer for 3 minutes.

Beans Salad

2011-12-15T07:30:00.001+05:30

Ingredients:

For the Salad:

Tender Beans – 2 cups

Cherry Tomatoes – ¼ cup, halved

Red Cabbage – ¼ cup

Onions - 1, sliced thinly (optional)

For the Dressing:

Olive Oil – 2 tsp

Salt & Pepper to taste

Sugar – ¼ tsp

Balsamic Vinegar – 1 tsp

Corriander Leaves - 2 tsp, finely chopped

Instructions:

For the Dressing:

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

Store in refrigerator.

For the Salad:

Slice the beans on the diagonal.

Boil about 3 cups of water to blanch the beans.

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

Drain and drop in ice cold water.

To Serve:

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

Chill for 15 minutes and serve.

Carrot Chutney

2011-12-14T20:00:00.002+05:30

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

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

Carrot Chutney

Ingredients:

Carrots – 2

Garilc – 2 cloves (small)

Chilli Powder – 2 tsp

Salt – 1 tsp

Lemon – 1 tsp

Oil – 1 tsp

Instructions:

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

Combine oil and whisk well to blend.

Chill for half an hour before serving.

Whole Wheat Khichadi

2011-12-13T17:30:00.046+05:30

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

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

Wheat Khichadi

Ingredients:

Wheat Rava – ¾ cup

Moong Dal – ½ cup

Mixed Vegetables – 1 cup

Oil – 1 Tbsp

Cloves - 2

Cinnamon – 1

Peppercorns – 4

Cumin – 1 tsp

Asafoetida – 1 pinch

Onion – 1, sliced

Turmeric Pd – 1 pinch

Chilli Pd – 2 tsp

Roasted Jeera Pd – 1 tsp

Dhaniya Pd – 2 tsp

Salt to taste

Instructions:

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

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

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

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

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

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

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

2011-12-11T08:30:00.000+05:30

Pancakes... a treat indeed!

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

To Serve:

Butter

Honey / Maple Syrup
Raspberry Syrup

Instructions:

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

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

Dal Dhokli

2011-12-08T22:00:00.000+05:30

I first had this @ Coimbatore. Utterly amazing!

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

Pure comfort in a cup.

Ingredients:

For the Dal:

Moong Dal with skin – ½ cup

Tomatoes – 2, small, chopped

Curry Leaves – 1 sprig

Green Peas – ¼ cup

Turmeric Pd – ¼ tsp

Sambhar Pd – 1½ tsp

Gr. Chilli Paste – ¼ tsp

Ginger – ¼ tsp, grated

Jaggery – 1 Tbsp

Tamarind – 1 Tbsp

Cloves – 3

Cinnamon – 2 small pieces

Lemon Juice– ½ tsp

Coriander Leaves – 2 tsp, chopped

For the Seasoning:

Oil – 2 Tbsp

Cumin Seeds – ¼ tsp

Mustard Seeds – ¼

Asafoetida – 1 pinch

Bay Leaf – 1, small

For the Dhokli:

Wheat Flour – ½ cup

Turmeric Pd – ¼ tsp

Chilli Pd – ½ tsp

Asafoetida – 1 small pinch

Salt – ½ tsp

Oil – 1½ tsp

To Serve:

Ghee

Roasted Peanuts / Cashew nuts

Onion, finely chopped

Coriander Leaves

Instructions:

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

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

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

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

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

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

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

Roll out thinly and cut into squares.

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

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

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

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

Vegetable Paaya

2011-12-06T17:30:00.000+05:30

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

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

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

Vegetable Paaya

Ingredients:

Coconut – 1,large

Oil – 1 Tbsp

Jeera – ¼tsp

Cloves &Cinnamon – 1 each

Bay Leaf –1, small piece

Onion – 1,small

Green Chilli– 2, slit

Ginger – ½tsp

Carrots – 2,cubed

Beans – 15,cubed

Green Peas –¼ cup

Potato – 1,cubed

Tomato – 1,small – chopped fine

TurmericPowder – ½ tsp

ChilliPowder – ½ tsp

Peppercorns– ¼ tsp, crushed coarse

Salt totaste

Almonds – 5

Cashew nuts– 5

Fried Gram –2 tsp

Corianderleaves – 1 Tbsp, chopped

Method:

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

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

Blendtogether the cashew nuts, almonds and fried gram with the remaining coconutmilk. Pour in and simmer until heated through. Serve hot garnished with choppedcoriander leaves.

Sesame Slaw

2011-12-04T17:58:00.000+05:30

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

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

Always choose tender and very fresh vegetables to make salads.

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

Thair Sadham - Curd Rice

2011-11-16T20:15:00.000+05:30

Thair sadham is a 'must have' in our homes. It is the last course of a traditional South Indian meal. Often, our packed lunch / food on the go would be Curd Rice with a spicy Vegetable Masala. It makes a light and satisfying meal. Every one of us have a special and/or a favourite way to prepare this delicacy. We can make it creamy with the addition of butter - Bagala bath or plain and simple with / without seasoning. Add finely shredded salad vegetables like carrots and cabbage OR dry fruits and nuts OR fruits. The possibilities are endless.
I am sure that the ultimate in comfort food for a South Indian would definitely be "Thair Sadham" - any which way!

Ingredients:

Raw Rice - 1 cup

Water - 2 cups + 1 cup

Milk - 3/4 cup + 1/2 cup

Ginger - 1/2 "

Green Chilli - 1, slit

Salt to taste

Gingelly Oil - 3 tsp

Mustard - 1/4 tsp

Urad Dal - 1/4 tsp

Asafoetida - 1 big pinch

Curry Leaves - 1 sprig

Corriander Leaves - 1 Tbsp, chopped

Method:

Wash and soak rice in 2 cups of water (if you have the time and have planned ahead).

Add in 3/4 cup milk, crushed ginger, salt and slit green chilli.

Pressure cook for 3 whistles on a high flame. Lower flame and cook for 5 minutes.

Allow the pressure to subside and then open cooker. Discard the ginger and green chilli.

Mash thoroughly, adding milk and water as is needed to get a flowy consistency. Check taste.

Heat oil in a pan and splutter mustard. Then, add in the dal, asafoetida, curry leaves and corriander leaves.

Mix curds and seasoning into the rice and mix well.

Serve chilled.

Curd rice is paired with Pickle - Lemon / Mango, etc.

It tastes great with Keerai Masiyal, Vathal Kuzhambu, Urulai Roast, Masala...

Beetroot Masala - Chettinad Style

2011-10-30T18:55:00.001+05:30

Another temptation - Beetroot Masala!
It is hot and sweet. Perfect!!!
Makes up for comfort food with nutrition (of course). It is a delightful side dish @ lunchtime. Teams up well with Rice and Rasam / Sambhar. Yummy with Curd Rice!

Ingredients:
Beetroot - 1, large
Onion - 1, small (optional)
Tomato - 1, large
Oil - 2 Tbsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Saunf - 1/4 tsp
Curry leaves - 1 sprig
Channa Dal - 1 Tbsp
Sambhar Powder - 1-2 tsp
Salt to taste

Method:
Soak Channa Dal in water.
Peel and chop beetroot into small cubes.
Chop onions and tomatoes.
Heat oil in a pan and splutter mustard seeds. Add saunf, urad dal and curry leaves.
Add onions and saute till .it turns pink. Add tomato and sambhar powder. Saute till tomatoes are mushy.
Add beetroot and mix well. Sprinkle salt and a little water. Cook covered until soft.
Open cover and stir cook over a high flame until almost dry.
Serve Hot.

Note:
You can add carrots and potato along with beetroot.

Chettinad Beetroot Poriyal

2011-10-28T20:32:00.001+05:30

Beetroot is one of my favourite vegetables. This simple 'Poriyal' is a simple, delicious and healthy side dish to be served at lunch time.

Ingredients:

Beetroot - 2, large

Onion - 1, small (optional)

Green Chillies - 3 or 4

Oil - 2 tsp

Mustard - 1/4 tsp

Urad Dal - 1/4 tsp

Curry Leaves - 1 sprig, chopped

Coconut - 2 Tbsp

Method:

Wash and peel the skin of beetroot. Chop fine. Chop onions also similarly.

Heat oil in a shallow pan. Splutter mustard seeds, urad dal and curry leaves.

Add onion and slit green chillies. Saute until it changes colour and then add beetroot.

Saute over high heat for a minute. Lower flame and sprinkle water. Mix and cook covered until half done. Then, mix in salt and cook covered for 3 minutes (until done).

Sprinkle grated coconut and take off heat.

Serve Hot.

We like to have it mixed with rice and ghee.

Dinner : Paneer Tikka - Jeera Pulau - Makhani Gravy - Corn n Peas Salad

2011-10-11T18:55:00.001+05:30

Yes! Finally... I got to post the recipes.
This is what we had for dinner on Sep 11. It was YUM - very very very tasty. I stayed over at my friend's place and we decided to serve something new and novel for dinner. Normally, after flipping through recipe books or the net, we would go back to our tried and tested favourites. This time we decided that we will look up just one book and zero in on the recipe. Paneer was in. Totally tempted by the picture of this complete meal spread (as a sizzler) in Tarla Dalal's book; we had to go for it.

I really have to appreciate her daughter who helped me get this photo. We took this photo on her I-Phone. I have been at a loss after my son started his internship in Bangalore.

Cucumber flower with Corn n Green Peas Salad, Paneer Tikka, Jeera Pulau & Makhani Gravy.

Paneer Tikka

Ingredients:

Paneer - 300 grams

Onion - 1

Capsicum - 1

Thick Curds - 1/2 cup

Bengal Gram Flour - 1 tsp

Ginger - 1 tsp

Garlic - 1/2 tsp

Chilli Powder - 2 tsp

Kasuri methi - 1/2 tsp

Garam Masala - 1/2 tsp

Oil - 2 Tbsp

Salt to taste

Corriander Leaves - 2 Tbsp, chopped fine

Method:

Cut Paneer into flat cubes. Chop onions and capsicum into flat squares.

Mix curds with the masala ingredients and 1 Tbsp oil. Marinate the vegetables and Paneer in this mixture. Keep aside for at least 1 hour.

Heat a little oil in a non-stick Tava and shallow fry, turning the pieces until well done on all sides.

#Thread paneer and vegetables alternately in a skewer or a toothpick. Keep warm in a hot tava.

Jeera Pulau

Ingredients:

Basmati Rice - 1 cup

Jeera - 1/2 tsp

Cinnamon Stick - 1"

Cloves - 2 pieces

Bay Leaf - 1

Green Chilli - 1, slit

Turmerric Powder - 1 pinch

Oil + Butter - 1 Tbsp

Water - 2 cups

Salt to taste

Method:

Wash and soak rice for 20 minutes.

Heat butter and oil in a pan. Splutter Jeera and spices. Add slit green chilli and turmerric powder.

Add water and bring to a boil. Then, add rice and cook until dry and fluffy.

Keep warm until serving time.

# Grease a ring mould and stuff with warm rice. Unmould on serving plate.

Makhani Gravy

Ingredients:

Tomatoes - 300 grams

Cloves - 2

Cashew nuts - 5

Jeera - 1/2 tsp

Ginger - Garlic Paste - 2 tsp

Onion - 1, chop finely

Chilli Powder - 1 tsp

Cream - 3 Tbsp (I added 'malai' instead)

Garam Masala - 1/2 tsp

Kasuri Methi - 1 tsp

Oil - 2 Tbsp
Butter - 2 Tbsp
Salt to taste

Method:
Boil tomatoes, cloves and cashew with a little oil and 1/4 cup water.
Cool and grind to a smooth puree.
Heat butter and oil. Splutter jeera seeds.
Add ginger-garlic paste and saute. Add onions and saute till it changes colour.
Add the tomato puree and masala. Simmer until thick. Add beaten cream and take off heat.
# Spoon warm gravy in the centre of the rice.

Corn and Green Peas Salad
Ingredients:
Cucumber - 1
Green Peas - 1/4 cup
Corn - 1/4 cup
Roasted Jeera Powder - 1/2 tsp
Corriander Leaves - 3 tsp, chopped fine
Salt to taste

Method:
Take a flower shaped biscuit cutter, slightly smaller than the circumference of a cucumber.
Peel the cucumber and cut into 1.5" thick slices.
Place the cucumber on a chopping board, and cut with the biscuit cutter.
Using a melon scoop, scoop out the seeds from the centre, to make a hollow container; making sure that the base is intact. Keep aside.
Cook green peas and corn separately. Cool.
Mix both together in a bowl with jeera powder, chopped corriander and salt to taste.
Keep aside till serving time.
# Just before serving, spoon in the salad into the cucumber cups.

To Serve:
Unmould rice on one side of a plate. Spoon Makhani Gravy in the cavity (Centre).
Place Salad and Paneer Tikka on either sides of the Jeera Pulau.

Kuzhi Paniyaram - Chettinad Special

2011-09-22T07:30:00.002+05:30

Kuzhi paniyaram is a delicious Chettinad snack. It was the favourite packed lunch that would definitely get over by snack time. Browsing through, I got to see so many variations - across the world.
The savoury version gets done quite often as you do not need to make a specific batter for this snack and is very easy to prepare. Idli / Dosa / Aapam batter can be tweeked up to make the savoury paniyarams.
Now that, is for snack-time. When made with the specific batter, it is a double delight to the senses. Kuzhi Paniyaram makes everyday dinner a delight, and spruces up the buffet table like no other dish - the Pièce de résistance.

Ingredients:
Batter:-
Raw Rice - 1 cup
Parboiled Rice - 1 cup
Urad Dal - 1/2 cup
Fenugreek Seeds - 1tsp
Salt to taste

Masala Seasoning:-
Oil - 2 Tbsp
Split Urad Dal - 1/2 tsp
Mustard Seeds - 1/4 tsp
Small Onion - 1/4 cup, sliced thin
Green Chillies - 3, chopped fine
Curry Leaves - 2 Tbsp, chopped
Grated Coconut - 1/4 cup

Method:
Batter:-
Wash and soak the Rice (both varieties) and dal with fenugreek seeds for 2 hours. Grind until smooth and fluffy using water as needed. The batter needs to be thick. Add salt and whisk batter well. Rest undisturbed for 6 - 8 hours to ferment.

Seasoning the Batter:-
Heat oil and splutter mustard seeds and split urad dal. Add chopped onions, green chillies and curry leaves. Saute until onions turn pink. Lower the flame and add grated coconut saute for a minute.
Mix this into the fermented batter (just before making the paniyaram) adding salt to taste and water if needed to adjust the consistency (bajji batter consistency).

To make the Paniyaram:-
Heat the Paniyaram pan. Spoon in a little oil into each of the moulds.
Once the pan is hot, whisk the batter vigorously with a small ladle and then spoon the batter into the moulds - nearly 3/4th full. It will tend to rise.
Cook over a medium flame, undisturbed. Once the edges are set, it will be easy to turn the Paniyaram in the mould. Turn over the paniyaram within the moulds (use a wooden or steel pick) and cook until crisp and golden brown. If necessary, spoon or spray oil over the Paniyaram for it to become crispy.

*Initially until you get the feel for it; you can test if they are cooked by inserting a toothpick. The toothpick should come out clean.

Serve hot with Milagai Chutney / Podi / Nattu Sakkarai...

While packing for travel, or in a lunch box, allow them to cool before closing the box.

Poha / Aval Uppuma

2011-08-26T18:55:00.001+05:30

Poha ... I first tasted this delicacy at Coimbatore. Until then it was anathema to me. Amma served it one rainy evening when I had gone home for holidays.

Aval Uppuma is the my version of the favourite Maharashtrian Poha. For various reasons, I prefer to cook without onions. This is one such recipe, modified - with the addition of vegetables. There are times when I do not have peas in the freezer; I add roasted peanuts (groundnuts) instead of green peas. We enjoy it for breakfast and at snack time and ... at those times when I simply cannot think of what to do and also when I need something in a jiffy.

Ingredients:

Aval - 2 cups

Potato - 1

Cabbage - 1/2 cup, shredded

Tomato - 1, chopped fine

Green Peas - 1/2 cup

Ginger - 1/2

Green Chillies - 3

Oil - 3 Tbsp

Mustard - 1/4 tsp

Urad dal - 1/2 tsp

Jeera - 1/4 tsp

Curry Leaves - 1 sprig

Turmeric Pd - 1/4 tsp

Salt to taste

Lemon Juice - 1 tsp

Coriander Leaves - 2 Tbsp

Method:

Wash the poha and drain well*. Keep aside for 10 - 15 minutes. Peel and chop the potato to the size of flakes (flat & small) - it should blend well with the Poha. Grate or mince the ginger. Chop chillies finely.

Heat oil in a kadai and splutter mustard, jeera and urad dal. Add curry leaves, ginger and chili. Add turmeric powder along with vegetables and saute for 2 minutes. Add salt to taste and sprinkle water. Simmer until vegetables are nearly cooked.

Add the soaked Aval and stir to mix well. Cook covered for 2 - 3 minutes. Leave undisturbed for a couple of minutes.

Sprinkle lemon juice and chopped coriander leaves. Mix well and serve hot.

Hope you enjoy my version as much as I do.

Note:
*Be very quick while washing the poha. Dunk handfuls of poha in a bowl of water. Swish it around for 2 seconds and remove the poha (aval) from the water, squeezing the extra water out. Transfer to a bowl. It will swell up and be dry to touch in 10 minutes or so.
This ensures that the dust is well removed.
** Use Aval (Poha) of medium thickness. Each variety absorbs water in different proportions.

Apple et Cinnamon

2011-08-22T09:00:00.002+05:30

Apple with Cinnamon is a wonder combination. Be it as a pie or a milk shake. Here is a warm drink that is a great alternate to Hot Chocolate. It sure soothes your stomach and also good for Diabetics. Cinnamon is a wonder spice and it has been proved that it lowers blood glucose, especially in type 2 diabetes. Dr. Anderson discovered that cinnamon can improve the metabolism of glucose in fat cells twenty fold; by reducing the insulin resistance of fat cells - making their insulin receptors more responsive.

Ingredients:
Milk - 2 cups
Apple - 1
Cinnamon - 1/2 tsp
Sugar to taste

Method:
Bring the milk to a boil. Simmer for 7 minutes.
Peel and grate the apple. Add to simmering milk and cook for 3 minutes along with powdered cinnamon. Add sugar to taste (Diabetics can mix in Sugar Free / Natura / Splenda into their cups) and stir until dissolved.
Serve Hot with a sprinkling of cinnamon.

Hakka Noodles.....

2011-08-18T22:00:00.000+05:30

I am so thrilled to see comments to my posts. It really keeps me going. I'm sure that its the same for everybody. I would like to thank you all for the encouragement - it makes me feel cherished. It is even more special when the person who has taught me to turn out treats appreciates me.

Hakka Noodles is one easy to prepare dish that has become comfort food. I like it with just a dash of green chilli sauce. I generally do not add Onion, Garlic and MSG. Believe me, it is tasty.

Ingredients:

Noodles - 200 grams

Salt Oil - 1/2 tsp

Water - 2 litres

Cabbage - 1/2 cup, shredded

Carrots - 1

Beans - 7 - 10 pieces

Capsicum - 1/2

Oil - 2 Tbsp

Salt & Pepper to taste
Green Chilli Sauce - 1 dash
Ginger - 1/2"

Method:
Bring water to a rolling boil in a deep pan. Add salt and water. Drop in the noodles - make sure it is well immersed inside. Switch off the stove and keep covered for a minute. Drain. Then rinse in cold water and drain well once again. Spread on a plate to cool. Sprinkle 1 tsp oil over it and mix well.
Cut the vegetables into juliennes. Microwave carrots and beans for 1 - 2 minutes until cooked, but crisp and keep aside. Crush ginger and mix it with 3 Tbsp water and keep aside.
Heat oil in a shallow pan and stir fry all the vegetables with salt and pepper - over a high flame. Cook stirring continuously for 2 - 3 minutes. Add in the chilli sauce and mix well.
Add noodles and stir fry until well mixed. Now, let it sit in the pan for a minute until the bottom layer of the noodles crisps slightly.
Strain the ginger juice and sprinkle over the noodles. Mix well and serve hot.

This is a favourite packed lunch. Moist and tasty.

Thalicha Idli @ Idli Uppuma

2011-07-29T11:33:00.003+05:30

One left-over food item that brings a smile to my face (and most people, I guess) is the Idli. I start drooling thinking of the endless possibilities it offers. Literally!!! Idli is not easy to crumble when fresh. So, we do need a day old idli (at least). Thalicha Idli (Seasoned Idli) is great as a breakfast / a snack. The humble Idli entices even the most finicky palate in this avatar. No complaints what-so-ever from any quarter.

My friend Mahalakshmii taught me this wonderful variation, and my son loves this. "The idli crumbles better when stored in a refrigerator" - she taught, and this tip of hers makes the dish outstanding. Every time I make this, I remember her.
I'm sure everyone has a favourite version of this recipe. Here is mine. hmmmmmmmmmmm.........

Ingredients:
Leftover Idli - 4
Onion - 1/4 cup, chopped fine
Green Chillies - 2, minced
Oil - 1 Tbsp
Mustard seeds - 1/4 tsp
Urad Dal - 1/2 tsp
Jeera - 1/4 tsp
Curry Leaves - 4, chopped
Turmeric Powder - 1/4 tsp
Coriander Leaves - 2 Tbsp, chopped

Method:
Crumble the Idli's in a bowl.
Heat oil in a kadai. Splutter mustard seeds. Add Urad and when it changes colour, add jeera, chillies and onion and saute over a medium flame. Lower flame. Add curry leaves and turmeric powder.
After a minute, tip in the crumbled idli and stir fry over a high heat.
Serve Hot garnished with coriander leaves.

Enjoy this with a cup of Masala Chai.

Note:
The finer the crumble (Idli) the tastier it is.

Vendakkai Kuzhambu

2011-06-26T14:59:00.000+05:30

Vendakkai - Ladies Finger / Okra; or Bhindi is one vegetable that is available throughout the year. It is very delicious and nutritious. Grandma used to feed us saying "Vendakkai sappittal Kanakku (Maths) varum" - meaning that it helps us remember numbers (calculations).

Though it originated in Africa, it is now an integral part of the Indian Cuisine. Be it as a Kadhi or Kuzhambu, Fry or Pachadi.

Amma grinds the sambhar powder with water, to simulate the fresh ground masala of the good old days. It does make a difference.

Ingredients:

Ladies Finger - 250 grams, cut into 1.5" lengths

Onion - 1, chopped (optional)

Tomato - 2, chopped

Tur Dal - 1/4 cup

Oil - 2 - 3 Tbsp

Mustard - 1/4 tsp

Urad Dal - 1/4 tsp

Dry Red Chilli - 1, broken

Curry Leaves - 1 sprig

Asafoetida - 1 pinch

Sambhar Powder - 1.5 tsp (to taste)

Tamarind Paste - to taste (2 - 3 tsp)

Water

Method:

Pressure cook Dal in 1 cup water with a pinch of turmeric powder and 1/4 tsp oil, for 4 whistles. Allow pressure to subside and then open cooker. Mash the cooked dal using a wire whisk.

Make a thick paste of the sambhar powder using little water. Whisk for a minute and keep aside.

Mix 1/2 tsp tamarind paste and some salt on the cut Ladies Finger and keep aside for 10 minutes.

Heat 1 Tbsp oil in a shallow pan and tip in the Ladies Finger pieces. Shallow fry, stirring frequently until dry. Keep aside.

Heat 2 Tbsp oil and splutter mustard seeds. Then add urad. When it changes colour, add asafoetida, curry leaves and red chilli.

Immediately, add onions and saute. As soon as the onions turns pink, add the tomatoes and sambhar powder mix. Saute till the tomatoes turn pulpy and masala is fragrant.

Mix in the fried Ladies Finger gently, taking care to not break the cooked vegetable. Saute for 2 minutes and then add the tamarind extract and water (1 - 2 cups). Taste the gravy at this stage, and adjust the spice level as needed.

Bring it to a boil and simmer cook until gravy thickens. Add mashed dal and simmer for another 3 - 4 minutes. Spoon over a teaspoon of oil and take off heat.

Garnish with freshly chopped corriander leaves.

Serve hot with Rice and Poriyal.

Brownie Buttons

2011-05-05T11:46:00.001+05:30

Ingredients
Grated zest of 1/2 orange (optional)
1 teaspoon sugar (optional)
1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, cut into 4 pieces
2 1/2 ounces bittersweet chocolate, coarsely chopped
1/3 cup (packed) light brown sugar
1/2 teaspoon pure vanilla extract
1 large egg

For the Glaze (optional)
2 ounces white chocolate, finely chopped

Method:
Center a rack in the oven and preheat the oven to 350 degrees F. Lightly butter two miniature muffin pans, each with a dozen cups, and place them on a baking sheet.

If you’re using the orange zest, combine the zest and sugar in a small bowl, rubbing them between your fingertips to blend; set aside. Whisk together the flour and salt.
Melt the butter, chocolate and brown sugar in a medium heavy-bottomed saucepan over very low heat, stirring frequently with a heatproof spatula and keeping an eye on the pan so nothing overheats or burns. When the mixture is smooth, remove from the heat and cool for a minute or two.
Stir in the vanilla, egg and the zest, if you’re using it, into the chocolate mixture. When the mixture is well blended, add the flour and stir only until it is incorporated. You should have a smooth, glossy batter.
Spoon the batter into 16 of the muffin cups, using about a teaspoon of batter to fill each cup three-quarters full. Put 1 teaspoon of water in each empty cup.
Bake for 14 to 16 minutes, or until the tops of the buttons spring back when touched. Transfer the pans to racks to cool for 3 minutes before carefully releasing the buttons. Cool to room temperature on the racks.

To Make the Optional Glaze (not so optional in my opinion!):
Melt the chocolate in a small heatproof bowl set over a saucepan of simmering water. Stir constantly and don’t leave the chocolate for even a minute- white chocolate scorches easily. As soon as the chocolate is smooth, remove from the heat.

One by one, dip the tops of the buttons into the chocolate, twirling the buttons so that you get a little swirl at the center of each one and the excess chocolate drips back into the bowl. Refrigerate the buttons for 15 minutes to set the glaze.

Playing Around:
Substitute lemon zest for the orange, or try and equal amount of very finely chopped ginger instead of the zest.

Makes 16 cookies.
Serving: serve these with milk, coffee or even sniffers of single-malt scotch

Storing: covered, these will keep at room temperature overnight. If you wrap them air-tight you can freeze them for up to 2 months, glazed or not.

Hi

2011-04-26T20:47:00.001+05:30

Cooking is my passion. And I am fortunate indeed to be working at Mahamudra - Isha Life, a fitness centre that is a part of Isha Foundation.

in reference to: Google (view on Google Sidewiki)

Chettinad Ennai Vazhakkai

2011-04-12T16:32:00.050+05:30

Vazhakkai is one versatile vegetable and is also a favourite. There are various ways with Raw Banana.

Ennai Vazhakkai is a Chettinad specialty; almost chips like. It is a spicy, crisp and dry. And.....

to make this vegetable, you need OIL; as indicated by the name. It is a very simple and easy recipe.

Generally, a spicy vegetable is served with Thanni Kuzhambu - a watery gravy with vegetables like Keerai Thandu, Brinjals, Beans, etc.

Ingredients:
Vazhakkai - 1, large
Salt to taste
Sambhar Powder - 2 tsp
Curry Leaves - 1 sprig

Oil - 1/4 cup
Saunf - 1/4 tsp
Urad Dal - 1/4 tsp

Method:
Peel and quarter the Vazhakkai. Slice thinly.
Take the sliced raw banana in a large bowl and add sambhar powder, salt and 1 tsp oil. Mix well. Keep aside for 10 to 15 minutes. Add in curry leaves.

Heat oil (I know its quite a lot. But you need it.) in a thick bottomed Iron or non-stick Kadai.

Add urad dal and saunf. When it starts changing colour, tip in the marinated vegetable. Stir fry on high flame for 2 minutes. Then reduce flame and cook, stirring ocassionally; until crisp and dry.

It takes quite a while. Be gentle when stirring, as it will start breaking, once it is cooked.

Very simple and very tasy!!!

Celebrating Chettinad Cuisine @ Ticking Palates...

Pair it with Keerai Masiyal and Lemon Rasam; served with hot, steaming Rice and Ghee.

Creamy Vegetable Soup

2011-04-10T12:02:00.046+05:30

This soup is simple to make and creamy too. The addition of Channa Dal makes it healthy and light. It is colorful and very tasty.

Ingredients:

Butter / Olive Oil - 2 tsp

Onion - 1, chopped

Carrots - 2, chopped

Beetroot - 1 (small), chopped

Tomato - 3, chopped

Cabbage - 1/4 cup (2 leaves)

Beans - 10 nos, chopped

Channa Dal - 2 Tbsp

Salt & Pepper

Water

Garnish:

Boiled Corn - 2 Tbsp

Boiled Peas - 2 Tbsp

Grated Cheese - 2 Tbsp

Method:

Heat butter / oil in a pressure cooker.

Add in the chopped vegetables and saute on high heat for 2 minutes. Add the dal and just enough water.

Close cooker and pressure cook for 3 whistles.

Open after pressure subsides and puree the vegetables.

Strain and add water to required consistency and reheat with salt and pepper to taste.

Serve garnished with boiled corn, peas and cheese; along with Cheesy Bites.

Chettinad Kootucurry - with Chow Chow (Chayote)

2011-04-07T16:11:00.029+05:30

Kootucurry - a comfort food.
Every region in the south has its special recipe for Kootu - a lentil based side dish; with the addition of vegetables and a mild seasoning. So also Chettinad. Our kootu is close to bland and without the addition of coconut, is recommended during convalescence. Generally, we would add 5 or 6 small onions, chopped into 2 along with the vegetable. (I do not use onions in my kootu.)
One "must do" for the perfect Kootu, would be to cook the dal in an open pan, as this ensures the right consistency of the kootu.
When making with Vazhaithandu, quite often, we do not season. Ghee, jeera and fresh curry leaves are added at the end, and closed immediately until serving time to retain the flavour.
Some of the popular vegetables for Kootu are - Chow-Chow(Chayote), Snake Gourd, Ridge Gourd, Ash Gourd...

Ingredients:

Chow Chow - 1

Moong Dal - 1/4 cup

Green Chillies - 4, slit

Jeera - 1/2 tsp

Coconut - 2 Tbsp, grated

Salt to taste

Ghee - 1/2 tsp

Milk / Coconut Milk - 3 Tbsp

Seasoning:

Oil - 1 tsp

Jeera -1/4 tsp

Dry Red Chilli - 1, broken into 2

Curry Leaves - 1 sprig, tear the leaves into 2 or 3.

Method:

Wash and cook dal in 1 cup water. Add in 2 drops of oil, so the dal does not boil over.

Wash and peel the chayote. Discard the seed and chop finely, into short matchsticks.

When the dal is half cooked, add the vegetables and simmer cook. If the water has evaporated, add extra water; in small quantities.

After a few minutes, add the slit green chillies (you can add some more if you want it to be spicy) and jeera. Stir often, and simmer until the vegetable is soft, adding water if necessary.

Add water only is necessary and that too in small batches as and when necessary. Otherwise Kootu will become very watery.

Add salt to taste, ghee and grated coconut.

Also stir in 2 to 3 Tbsp of coconut milk for added taste.

Seasoning is optional. If not seasoning - add the seaoning ingredients into the kootu along with ghee and mix through. Cover with a tight lid to keep the flavours in.

To season - Heat oil in a small kadai and splutter jeera. Immediately, add dry red chilli and curry leaves. Pour into Kootu.

Stir in thoroughly and serve hot.

One more Chettinad dish for the CBB @ Tickling Palates...

Chettinad Vazhakkai Perattal (Masala)

2011-04-06T19:20:00.028+05:30

Masala or Perattal is a spicy dry Chettinad specialty, with onions, spices and ground masala. This side dish is great with Rasam, Curd Rice, etc. Vazhakkai Perattal has its place at wedding feasts too!

Chettinad Cuisine is indeed unique, being spicy and aromatic. There are some very simple preparations and extremely elaborate ones. I am very happy to share some of our traditional family recipes @ Radhika's event.

Ingredients:

Vazhakkai (Raw Banana) - 1
Turmerric Powder - 1/4 tsp
Salt - 1/4 tsp

Onion - 1
Tomato - 2
Oil - 4 Tbsp
Mustard - 1/4 tsp
Urad Dal - 1/4 tsp
Peppercorns - 4
Jeera - 1/4 tsp
Saunf (Fennel Seeds) - 1/4 tsp
Curry Leaves - 1 sprig
Salt to taste

Masala Paste:
Coconut - 3 Tbsp
Small Onion - 5
Red Chillies - 7 to 9
Saunf - 1/4 tsp
Jeera - 1/4 tsp
Khus Khus - 1/4 tsp (optional)

Method:
Peel and cut raw banana into fingers.
Sprinkle turmerric powder and salt. Mix and keep aside for 5 minutes.

In a shallow pan, heat about 2 tablespoonfuls of oil and shallow fry the marinated fingers, tossing to ensure that it is evenly cooked all over. (Alternately, you can deep fry them.)

Cut onions into quarters and then slice thinly.

Chop the tomatoes.

Grind the masala ingredients to a fine paste with enough water.

Coarsely (break into 2) crush the peppercorns.

Heat oil in a shallow non-stick pan or a thick iron kadai.

Add in mustard, jeera, urad, saunf, peppercorns and curry leaves.

Once the mustard splutters, add onions and saute for 2 minutes. Then add the tomatoes and salt and saute for another couple of minutes.

When the tomatoes are soft, add the ground (wet) masala and cook till it releases aroma and is dry.

Now, add the fried / sauted raw banana and gently mix to coat all over. Fry over a slow flame until the masala is absorbed by the vegetable.

Serve with Rice, Kuzhambu, Rasam, Kootu, Poriyal, Pachadi - for an elaborate Chettinad Feast (meal).

This recipe along with other Chettinad delicacies is participating @ CBB, Tickling Palates...

Cheesy Bites

2011-04-05T12:22:00.002+05:30

Accompaniments make the Soup wholesome; be it Soup Sticks, Croutons, Herbed Bread / Toast. They make it more interesting, and substantial. Cheesy Bites are the perfect accompaniment to most Soups. It is very simple to make and tastes great!!!

Ingredients:

Pizza Base - 1

Butter - 2 tsp

Cheese - 3 to 4 Tbsp, grated

Oregano - 1 tsp

Pepper Powder - 1/4 tsp

(Chilli Fkales - 3/4 tsp)

Method:
Mix cheese with herbs and pepper; or just chilli flakes.
Cut the pizza base into 4 (quarters). Butter them on both sides
Toast in a tawa until golden; pressing down lightly with the turner.
Slit each quarter and stuff with herbed cheese mix. Reheat in tawa.
Serve along with Soup.

Makes a great snack too!!!

Corn and Potato Sandwich

2011-03-30T09:00:00.018+05:30

Ingredients:

Bread - 8

Butter - 6 tsp

Cheese - 7 - 8 Tbsp

Oil - 2 tsp

Jeera - 1/2 tsp

Onion - 1, minced

Green Chilli - 2, minced

Corn - 1/2 cup

Potato - 3, boil and mash

Chilli Powder - 1/2 tsp

Turmerric Powder - 1/4 tsp

Chaat Masala - 1/2 tsp

Salt to taste

Tomato Ketchup

Method:

Boil and mash potatoes. Cook corn in the microwave with a sprinkling of water for 2 minutes.

Heat oil and splutter jeera (cumin seeds). Add onions and chillies and saute until onions change colour,

Add the other ingredients and mix well, mashing lightly, to blend.

Butter the bread slices and toast them. Spread some tomato sauce on it.

Spread filling and top with cheese. Cover with the other slice and press down lightly.

Slice and serve with Tomato ketchup.

You can also make this as a double sandwich with 3 slices of bread.

YEASTED MERINGUE COFFEE CAKE - Daring Bakers, March 2011

2011-03-27T11:54:00.000+05:30

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

Ingredients:
For the yeast coffee cake dough:
2 cups (300 g) flour
2 Tbsp sugar
½ scant tsp salt
2 tsp fresh yeast
¼ + 1/8 cup milk
2 Tbsp water
70 g unsalted butter
1egg

For the meringue:
1 egg white (room temperature)
1/8 teaspoon salt
¼ teaspoon vanilla
¼ scant cup sugar

For the egg wash:
Beat the egg yolk with 1Tbsp each of water and milk, whisked together.

For the filling:
½ cup chopped cashew nuts, roasted lightly
1 Tbsp granulated sugar
1/8 teaspoon ground cinnamon
½ cup semisweet chocolate chips
2 Tbsp candied cherries

Directions:
Prepare the dough:
In a large mixing bowl, combine ¾ cup of the flour, sugar, salt. Make a well in the centre and place the yeast.
In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Pour half on top of the fresh yeast.
With an electric mixer on low speed, gradually add the remaining warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the egg and ½ cup flour and beat for 2 more minutes. Using the kneader blade, stir in enough of the remaining flour to make dough that holds together. Turn out onto a floured surface and knead the dough until the dough is soft. It hardly takes 3 minutes as you have used the kneading blade.
Place the dough in a lightly greased polythene bag. Clip the mouth closed and keep in a warm place to rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.
Prepare your filling –In a small bowl, combine the cinnamon and sugar for the filling. Keep the roasted nuts and chocolate ready.
Once the dough has doubled, make the meringue: In a very clean and absolutely dry metal mixing bowl, beat the egg whites with the salt - first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ¼ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assembling the Coffee Cake:

Line a baking sheet with parchment paper.

Punch down the dough. On a lightly floured surface roll out the dough into a 20 x 10-inch rectangle. (It is real thin; and have to be very careful.) Spread the meringue evenly over the rectangle up to about 1/2-inch from the edges. Sprinkle the filling evenly over the meringue - cinnamon - sugar, nuts and then the chocolate.

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal. (It does tend to tear).

Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
Cover the coffee cake with plastic wrap and allow to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C). Brush the top of the coffee cake with egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.

Thank you Jamie and Ria for a wonderful and delicious challenge; and a big thanks to Lisa and Ivonne. Click here to see gorgeous and Daring Creations.

Pudina Rasam

2011-03-23T10:47:00.000+05:30

Rasammm........

A delicious, tasty and tangy broth, served with Rice in South India. Various combinations keep happening, and the addition of Pudina is one. The tartness in this recipe is from the natural tartness of tomatoes - the country variety. It can also be served as a Thin Soup - Broth.

Ingredients:

Oil - 1 tsp

Ghee - 1 tsp

Mustard - 1/4 tsp

Jeera - 1/2 tsp

Onion - 1, slice

Tomato - 2, chop

Pudina - 1 handful

Pepper - 1/2 tsp

Sambhar Pd- 1/2 tsp

Salt to taste

Method:

Heat oil and saute onions.
When onions turn dark, add tomatoes, salt, pepper and sambhar powder. Saute until pulpy.
Chop pudina roughly, or, tear it into pieces and cook along with tomatoes.
Pour in 2 cups of water and bring it to a boil.

Heat 1 tsp ghee / oil in a small Kadai and splutter mustard and jeera. Add it to boiling Rasam.
Boil for 1 minute and take it off heat.
Serve hot with Rice and a Spicy Poriyal.

Palakkai Masala - Dry Veg side dish with Tender (Raw) Jackfruit

2011-03-18T12:44:00.047+05:30

Tender or Raw Jack fruit curries are a delicacy. Popular Chettinad recipes with this vegetable are - Masala, Kootu, Poriyal, Milagu Podi Poriyal, Kuruma and Sodhi. If we manage to lay hands on one, we would share it with our close relatives, and definitely make at least two to three of these varieties. It is treated with un-imaginable reverence.

Cutting the jack fruit is not so much of a chore if you know how to go about it. For me, the following method is the best way to tackle the job -

First, oil your palms and knife.

Then, cut the Raw Jack fruit into 2 halves.

Once more into 2 quarters. Now, it will be more manageable.

Oil the knife once again if necessary. Keep a bowl of water with 1 Tbsp buttermilk mixed in.

Slice into wedges, crosswise and remove the green peel. Drop into the above said water. This ensures that your vegetable does not blacken. Repeat for the remaining wedges. It is not necessary to remove the hard central core. It cooks well in the pressure cooker.

If you are going to reserve half, for later use, cover the cut side with butter paper. Place it (paper and all) in a polythene bag and store in the refrigerator. Another way would be to cut it according to the curry you are planning to make; cook, drain, cool and then store in appropriate containers.

Ingredients:

Raw Jack fruit - 3 cups

Curds - 1 Tbsp

Turmeric Pd - 1 pinch

Onion - 2, chopped

Tomato - 3, chopped

Oil - 1/4 cup

Chilli Powder - 2 - 3 tsp

Sambhar Pd - 1/2 tsp

Curry Leaves - 1 sprig

Salt to taste

Cook the cut jack fruit pieces with 1 Tbsp curds, turmeric powder and 3 cups water in a pressure cooker for 2 whistles. Drain and keep aside.

Heat oil and saute the onions until lightly browned. Add curry leaves, tomatoes, salt, sambhar powder and chilli powder. Simmer over a slow flame until till pulpy, and the oil separates.

Add in the cooked jack fruit and mix well. Cook over a low heat, stirring gently for 15 - 20 minutes.

The vegetable should absorb the masala and salt.
Serve with Rice and Rasam / Chettinad Soup. It also tastes great with Curd Rice.

NOTE:
Cooking over a very slow flame, in a thick vessel is the key to making this vegetable dish.
It does not require water. If you think it has gone dry, sprinkle very little water.

Pudalanga Thuvandal - Snake Gourd

2011-03-17T11:50:00.000+05:30

Thuvandal (Thuvattal) is a dry vegetable served at for Lunch. It goes well with Puzhi Kuzhambu and Rasam, as the vegetable is bland and has dal added to it.

Ingredients:

Snake gourd - 2

Tur Dal - 3 Tbsp

Turmerric Powder

Oil - 1 Tbsp + 1 tsp

Mustard - 1/4 tsp

Urad Dal - 1/2 tsp

Dry Red Chillies - 2 - 3, broken

Curry Leaves - 1 sprig

Grated Coconut - 2 Tbsp

Method:

Open cook in a pan with a pinch of turmerric powder and 1 tsp oil. If time permits, soak dal before cooking. When cooked but firm, take off heat and drain. Cool in a plate.

Scrape the skin off the gourd and cut into one-thirds. Discard the centre portion and slice (1/8" thick).

Sprinkle 2 pinches of turmerric powder and salt to tase. Mix well with the cut gourd and keep aside.

Heat oil in a kadai. Splutter mustard, urad and curry leaves. Add red chillies. Immediately, add the snake gourd and saute on high flame for 2 minutes, stirring continuously. Cover and cook till the vegetable is soft but firm.

Add in the cooked dal and mix well. Stir fry for a minute, then add in grated coconut and mix well.

Serve hot with Rice, Kuzhambu and Appalam.

Punjabi Aloo Mutter (Peas and Potato Gravy)

2011-03-16T21:03:00.010+05:30

Aloo and Mutter - a combination universally loved by all; and it finds expression in a unique manner in every cuisine. I remember an advertisement that said " Aloo Mutter, aur bahut saari mutter. Aur garam, garam Pooriyan!"
I love to make this gravy. Simple and tasty. Today it found it's way into my son's lunch box, along with Chapathis.

Ingredients:
Potatoes - 1.5 cups
Peas - 1.5 cups
Onion - 1, large, chopped
Tomatoes - 2, chopped
Oil - 2 Tbsp
Jeera - 1/2 tsp
Ginger - 1/2", grated
Gr. Chillies - 4, minced
Chilli Powder - 1/2 tsp
Turmeric Powder - 1 pinch
Garam Masala - 1/2 tsp
Salt to taste
Coriander Leaves - 1 Tbsp

Method:
Peel and cut potatoes into largish (about 1.25") cubes.
Microwave the potatoes and peas until half cooked. Sprinkle salt and water over the vegetables as soon as it comes out of the microwave.
Heat oil and splutter jeera seeds. Add onions and saute until it changes colour.
Add tomatoes, turmeric powder, chilli and ginger. Stir cook over a low flame until pulpy.
Add peas and potatoes along with masala powders and salt. Stir fry for 3 minutes.
Add 1.5 cups water and bring to a boil. Simmer until flavours are absorbed.
Mash a couple of potatoes to thicken the gravy.
Serve garnished with chopped coriander.

Pizza Whirls

2011-03-14T11:45:00.001+05:30

Pizza for Lunch!
What better way than as Whirls. Easy to pack, and... easier to eat. I wrapped it up in foil and paced it off to College.

Ingredients:
Pizza dough - 1 recipe
Pizza sauce - 1/4 cup
Cheese - Mozarella - 1/2 cup
Filling of your Choice (today, it was Corn and Capsicum) - 1/4 cup

Method:

Roll out Pizza dough into a rectangle. Spread Pizza Sauce thinly upto the edge. Sprinkle topping evenly and then the grated cheese - keep aside 1/4 cup for topping.

Roll up like a Swiss Roll from the longer side. Keep the seam side down.

Cut into 1.5" thick pieces.

Spray a tin (any tin that will hold the whirls comfortably with very little extra space) with oil and place the rolls close to one another.

Rest for 20 - 25 minutes. Preheat oven to 200 degrees Centigrade.

Bake for 20 - 25 minutes until golden. Top with grated cheese and grill until cheese melts.

Summa Kuzhambu - Simple Chettinad Gravy

2011-03-13T21:09:00.000+05:30

The name says it all. This is a tart and spicy tamarind gravy with no vegetables. Onions (we use both varieties together) tomatoes and garlic are all you need to make it. Very light on the system and very very tasty. Wonderful during the cold weather and great to eat at other times as well. Served often with Idli/Dosa/Rice Upma. It bring your tastebuds alive.

Ingredients:
Oil - 1 Tbsp
Mustard - 1/4 tsp
Urad Dal - 1/2 tsp
Curry Leaves - 1 sprig
Fenugreek - 1/4 tsp
Small Onions - 7, cut into 2
Big Onions - 1/2, chopped
Tomatoes - 2, chopped
Sambhar Pd - 3/4 tsp
Corriander Leaves - 2 Tbsp, chopped
Salt to taste
Tamarind - 1 Tbsp

Method:
Sprinkle water over tamarind and miicrowave on high for 1 minute. Pour in 1 cup water. Cool and then extract a thin juice.
Heat oil and splutter mustard and urad. Add in the fenugreek seeds and curry leaves.
Add in the onions and saute on high until transparent.
Next add in tomatoes, sambhar powder, corriander leaves and salt. Saute until oil separates.
Add the thin tamarind extract and bring to a boil. Simmer for 4 minutes.
Take off heat and serve hot, garnished with corriander leaves.

The green colour is the effect of light???

Roti - Dal Tadka - Aloo Gobi (Cabbage) ki Sabji

2011-03-12T21:39:00.034+05:30

Tuesday's lunch is mostly Wheat based. Today we made a simple Dal - Sabji for Lunch, to go with Roti. This lunch-box was saved for Mani, who has seen my cooking ventures / food pictures only on Facebook.

Gobi ki Sabji

This Aloo-Gobi sabji is yellow in colour and mildly spiced.

Ingredients:
Patta Gobi - Cabbage - 1, shredded
Potato - 2 to 3, cut into cubes (1.5")
Tomatoes - 1, small, chopped finely
Oil - 3 Tbsp
Mustard - 1/4 tsp
Jeera - 1/2 tsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1/2 to 3/4 tsp
Dhaniya Powder - 1/4 tsp
Salt to taste
Garam Masala - 1/2 tsp
Coriander leaves - 1 Tbsp

Method:
Heat oil in a deep, heavy bottomed vessel. Splutter mustard and jeera.
Add cabbage and stir fry until lightly wilted. Add potatoes and stir fry on high heat for 2 minutes.
Add tomatoes, chilli powder, dhaniya powder, turmerric powder and salt. Saute over a high flame stirring well. Cover and cook over a low flame.
Once the tomatoes are mashed into the vegetable, and the flavours well blended, add garam masala and stir fry. Garnish with chopped corriander and serve hot.

Dal Tadka

Kalonji - Nigella Seeds gives a different taste to this simple Dal Tadka or Dhal fry. It is a most sought after dish in Restaurants to go with Roti. The black seeds taste like a combination of onions, black pepper and oregano, and have a bitterness to them like mustard seeds.(Wiki) Using Masoor Dal gives it a satiny texture. Else, you can use tur dal - 3/4 cup and 1/2 cup moong dal.

Ingredients:

Masoor Dal - 1 cup
Moong dal - 4 Tbsp
Green Chillies - 2, slit
Ginger - 1", grated
Garlic - 1 clove, grated
Turmerric Powder - 1/4 tsp
Salt
Oil + Ghee - 2 tsp
Mustard - 1/4 tsp
Kalonji - 1/2 tsp
Dry Red Chilli - 1
Onion - 1, small, chopped
Tomato - 1, small, chopped
Corriander Leaves - 2 Tbsp

Method:
Pressure cook dal along with chillies, ginger, garlic, turmerric powder and salt for 2 whistles and 5 minutes.
Allow pressure to subside and then mash lightly with a ladle.
Heat ghee in a kadai and mustard and kalonji seeds.
Addbroken red chilli, and onions and saute until soft and pink.
Add tomatoes, salt and masala powders and cook till oil separates.
Pour into the dal and simmer for 5 minutes.
Garnish with corriander leaves and serve hot.

Easy Pizza (Dough) Base - from scratch

2011-03-10T18:00:00.002+05:30

Making Pizza from scratch, is very fulfilling. This recipe is quick and easy. I have improvised the basic recipe with the addition of whole wheat flour.

Ingredients:
Maida - 1 Cup
Whole Wheat Flour - 1 cup
Oil - 2 Tbsp
Salt - 1 tsp

Fresh Yeat - 2 tsp
Sugar - 2 tsp
Milk - 2/3 cup
Flour - 2 pinches

Method:
Heat milk to lukewarm - a drop of the warmed milk should be comfortable when dropped at the back of your hand.
Dissolve sugar in it. Sprinkle the flour.
Now, add the yeast and mix gently with a spoon. Keep aside for 2 minutes.
Mix the flours with salt and oil.
Make a well in the centre and pour in the yeast liquid.
Gather into a soft dough and knead for 5 minutes.
Place it in an oiled polythene bag and clip the mouth of the bag.

Keep in a warm place (microwave) until doubled in size.

To Make the Base
Punch down dough, knead for a minute and roll out into circles (small - 4" / med - 6").

Prick with a fork all over and carefully transfer onto an oiled tray and rest for 15 minutes.

Drizzle some olive oil along the edges. Bake at 200* C for 15 minutes.
Cool and you can store in the refrigerator for a week.

To Make Pizza at once -
After resting the Pizza Base for 15 minutes, top with Pizza Sauce and topping. Drizzle oil along the edges.
Bake for 20 minutes at 200*C. Sprinkle grated mozarella cheese and grill for 5 minutes, until cheese melts.

Banana Dosa with Ice Cream for Dessert

2011-03-10T09:00:00.002+05:30

Restaurant re-creation - an event started by Sri Valli and guest hosted by Champa has some truly wonderful recipes. This yummy Banana Dosa from South Indian Homes reminds me of the one that I enjoyed with ice cream at Dosa Calling. The nuts and raisins adds nutrition, making it wholesome. Recreated with a lot of expectation. Justified. It is better to prepare in a non-stick tava. Will post picture soon.

Ingredients:

Ripe Banana - 2 (should be over ripe)
Wheat flour-1 tablespoon
Rice flour - 1/2 cup
Sugar - 2 Tbsp
Cardomom powder - 1tsp
Walnuts - 2 Tbsp, chopped
Raisins - 1 Tbsp, chopped
Ghee

Method:
Puree bananas in a mixer with sugar.
Mix in the flours, cardamom powder and nuts
Heat a non-stick Tava and make small pancakes.
Coook on both sides with a little ghee.
Serve hot with Ice Cream

Carrot Halwa - Gajrela

2011-03-09T07:23:00.002+05:30

Carrot Halwa / Gajar ka Halwa is the favourite Indian Sweet. The Punjabi way is very delicious - cooking in milk and the addition of Khoa. This dessert is a must have for celebrations at home. So also, we made this delicacy to welcome our newest and special member into the family.

Ingredients:

Carrots, grated - 1 cup

Milk - 3/4 cup

Sugar - 1/2 cup (to taste)

Khoa (mawa) - 1/4 cup

Ghee - 1/4 cup

Elaichi Powder (Cardamom) - 1/4 tsp

Dry Fruits - 2 Tbsp (Pista, Badham, Cashew)

Method:

Take a heavy based (stainless steel) pan / kadai.

Combine milk and carrots and simmer cook until carrots are soft and mushy.

Add sugar and stir cook until sugar dissolves. Add grated khoa and mix well.

Stir cook till it turns almost dry.

Add in spoonfuls of ghe, and continue to simmer till it leaves the sides of the pan.

Now, add the nuts and cardamom powder. Mix well.

Garnish with sliced pistachios.

Into our hearts! :)

Peerkan kai Thovayal

2011-03-08T10:08:00.000+05:30

Ridge Gourd Chutney - my G.Mom's favourite. She would keep the peel aside to make this chutney. If our cook dared to not make this or bin the peel,...

There is a tradition that you should visit Kasi (Varanasi), at least once in your lifetime. This Yatra is undertaken to perform Vedic rites for our ancestors. Also, we have to give up our favourite fruit and vegetable, as part of some ritual. When some one returns from a Yatra, we visit to seek their blessings and the important discussion would be "What did you give up?"

Peerkan Kai was my Grand mother's favourite, and she gave it up when she went to Kasi.

Ingredients:

Peel of 1 Ridge Gourd

Onion - 1/4 cup

Tomato - 1, small

Oil - 1 Tbsp

Mustard - 1/4 tsp

Urad Dal - 1 tsp

Chillies - 3 - 4

Salt - to taste

Tamarind - 1/4 tsp (1 very small piece)

Coconut - 3 Tbsp

Method:

Using a scrapper, remove the bony part of the ridge gourd. Peel the skin and use the soft inside to make Kootu / Kuzhambu.

Chop the onions and tomatoes. Slit / break the chillies (I use half green and half red chillies).

Heat oil in a thick Kadai and splutter mustard seeds. Then add Urad dal and Chillies.

Immediately, add onions and stir fry until it changes colour. Add the chopped peel and saute well.

Next, add tomatoes, tamarind and salt.

Saute well and then add the coconut. Stir fry on high for 1 minute and take off heat.

Cool and grind to a smooth chutney using very little water.

Heat 1 tsp oil and season with mustard and curry leaves. Mix into chutney.

Serve with Hot Idli / Rice, along with a teaspoon of Ghee, Gingelly Oil.

Pudhina Thovayal (Thick Chutney)

2011-03-05T11:56:00.002+05:30

Thovayal is a thick chutney, served mainly for breakfast and dinner in Chettinad. Certain varieties of Thovayal are also served at lunch. The ingredients are often sauted in oil or ghee and then ground in a stone Ammi Kal. Very little water would be used to grind, and we would reconstruct it with water if we wanted a thinner version, after it was served. Nowadays, Mixers have come in, and it is quite difficult to get the same effect.

Pudhina - Spearmint is a common herb that we use in various permutations and combinations in our day to day cooking. It has a unique flavour and its health benefits are manifold. Pudina chutney is an easy and tasty way to include this herb in our diet. Serve with Idli / Dosa / Uthappam.

In this recipe, if you add green chillies, the colour differs. I like it with red chillies.

Ingredients:

Oil - 2 tsp

Dry Red Chillies - 5 to 6 (Long Variety)

Mustard - 1/4 tsp

Split Urad - 1/2 tsp

Channa Dal - 1 Tbsp

Onion - 1, chopped

Tomato - 1, chopped

Pudina - 1 bunch

Rock Salt - 3/4 tsp (approx)

Tamarind - 1/2 tsp

Coconut - 1/2 cup

Method:

Heat oil in a kadai and fry the chillies. Remove and keep aside.

In the same oil, fry mustard, urad and channa dal.

Add onions and saute until transparent. Add tomatoes and pudina. Saute well.

Then, add salt, tamarind and saute for 1 minute. Add coconut, mix well and take off heat.

Cool and grind using just enough water.

To Serve:

Take HOT Idli's in a plate, spoon 1 tsp ghee or gingelly oil over it. Serve Pudina Thovayal beside it.
Enjoy!!!

Versatile, Quick and Easy Pizza Sauce

2011-03-04T11:54:00.001+05:30

Saying 'Cheese' brings a smile to your face and say "PIZZA" - the smile broadens.

Making Pizza Sauce @ home is super easy and may be used in many ways. It also takes on a healthier note.

Ingredients:

Tomatoes - 4, blanched and pureed

Oil + Butter - 1 tsp each

Onion - 1, small, chopped fine

Capsicum - 1/2, chopped fine

Garlic - 3 cloves

Bay Leaf - 1, small

Salt - 1/2 tsp (approx)

Pepper Powder - 1/4 tsp

Chilli Powder - 3/4 tsp

Sugar - 1/4 tsp

Basil - 1/2 tsp (dry)

Tomato Sauce - 3 Tbsp

Oregano - 1/2 tsp (1/4 tsp crushed Omam - Ajwain can be added, instead of Oregano)

Method:

Heat oil and butter and fry onions till transparent. Add capsicum and saute for a minute.

Add bay leaf, tomato puree (I used ready made tomato puree), salt, chilli powder, pepper powder and sugar.

Stir in the sauce with basil and simmer until thick. Add Oregano and take off heat.

Cool and store in sterilised bottles in the refrigerator.

Variations:

Great as a Sandwich Spread.

Thin it down with thin tomato puree, for makes an excellent Pasta Sauce.

Carrot Cake

2011-03-02T09:55:00.001+05:30

My sister introduced us to this British favourite - Carrot Cake; and we were hooked. I had to make it today. With just 1 carrot at home, I added some grated apples to make up for the weight. This recipe is adapted from the S&SB challenge. I am not frosting the cake today, but have the recipe in.

Carrot Cake (with Cream Cheese Frosting)

Ingredients
100g all purpose flour
1 tsp baking powder
¼ tsp baking soda
Pinch of salt
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp mixed spice
1 egg
75 ml sunflower oil
100g soft brown sugar (I used Demerara)
100g grated carrots
50g grated apples
40g almonds, chopped

Cream Cheese Icing
40g cream cheese
40g softened butter
60g icing sugar
¼ tsp vanilla extract

Method
I used a small ring mould (7" in diameter) sprayed with olive oil.
Preheat the oven to 150°C.
Sift all the dry ingredients into a bowl and leave aside.
Beat the egg in a large bowl, now add the oil, brown sugar, grated carrots, apples and chopped nuts.
Stir in all sifted dry ingredients and bring the mixture together with a wooden spoon.
Turn into the prepared tin, smooth the top of the mixture and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 10 minutes before turning out on a wire rack to cool completely.
When completely cold, top it with frosting and decorate with colourful sprinkles or nuts.

For the frosting - Whip butter and cream cheese. Mix in the icing sugar and essence. Mix well and use to top the cake.

Beetroot Sambhar

2011-03-01T07:00:00.001+05:30

Beetroot is my favourite vegetable. There are quite a few dishes that we make with this vegetable. From starter to dessert, this is one versatile vegetable. Sambhar - to go with Idli and Dosa, is a simple and delicious one.

Ingredients:
Tur Dal - 1/2 cup
Turmeric Powder - 1/4 tsp
Castor Oil - 1/4 tsp
Dry Red Chili - 1, broken into two

Beetroot - 1
Onion - 1
Tomato - 1, large
Green chillies - 4, slit
Tamarind Extract - 2 Tbsp (approx)
Salt to taste
Oil - 1 tsp
Mustard - 1/4 tsp
Urad dal - 1/2 tsp
Curry Leaves - 1 sprig
Coriander Leaves, chopped.

Method:
Pressure cook Tur Dal with Turmeric powder, Castor oil and Red Chili for 3 whistles.
Peel and chop the beetroot and onions. Chop the tomatoes.
Open cooker after pressure drops and add in the vegetables and chillies.
Pressure cook for 1 whistle and 2 minutes. Open after the pressure has dropped completely.
Heat oil in a seasoning pan and splutter mustard and urad. Add curry leaves and chopped coriander. Add to the sambhar and bring to a boil. Add tamarind extract and salt to taste. Simmer for 5 minutes.
Serve hot, garnished with coriander leaves.

Beetroot Sambhar tastes great with Idli and Dosa

Pannacotta and Florentines --- Daring Bakers, Feb 2011

2011-02-27T20:55:00.003+05:30

Pannacotta topped with crushed Florentines

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies. Thank you Mallory for a fabulous and simple challenge. My family enjoyed it!!!

The simplest of recipes tests you the most. The Pannacotta got done in a jiffy; but the florentines were another story.

The Pannacotta

Milk - 250 ml
Gelatin - 1 Tbsp
Fresh Cream - 720 ml
Honey - 80 ml
Sugar - 1 Tbsp

1. Sprinkle the gelatin over the milk, in a thin layer. Set aside for 10 minutes.
2. Dissolve gelatin over a very slow flame, stirring once or twice.
3. Add in the remaining ingredients and stir to dissolve the sugar.
4. Cool and set in glasses.

Florentines
Butter - 75 grams
Oats - 80 grams
Sugar - 115 grams
Flour - 45 grams
Golden Syrup - 30 ml
Milk - 30 ml
Vanilla - 1/2 tsp
Salt - 1 pinch

1. Pre-heat oven to 190 degrees Centigrade. Line your baking tray with butter paper.
2. Melt the butter.
3. Stir in the other ingredients. Mix well.
4. Drop teaspoonfulls, 2" apart. Bake for 6 to 8 minutes.
5. Cool in tin completely. Peel off the butter paper.

Serve the Pannacotta with the Florentines.

Here are the other Droolworthy Daring Creations. This is my first at Daring Bakers, and I would like to thank Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice.

PS. My son is begging for more.

Thenkuzhal & Thenkuzhal Mavu

2011-02-26T12:00:00.005+05:30

There are some must haves in the house. One of them is 'Thenkuzhal Mavu'. It is a staple along with Arisi Uppuma, Idiappam Mavu, Adikoozh mavu, Vathals, Vagams, etc. There are 2 ways with this - the Soft Version (it is noodle-like and has to be eaten as soon as it is made) and the Crispy Version (that we stock for an evening or a morning snack. Couple it with some salted (roasted) peanuts - Yum...

Crispy Thenkuzhal

Ingredients:
Raw Rice - 3 cups
Urad Dal - 1 Cup + 2 Tbsp

Method:
Wash raw rice well in 3 changes of water (until the residual water runs clear).
Drain well.
Spread a thin absorbent cotton cloth on a couple of sheets of newspaper.
Spread drained rice on it, in a shady place until almost dry.
Meanwhile, dry roast the urad dal, in small manageable batches, over a slow flame until fragrant. Cool.
Mix the dal and rice and get it ground in a mill.***
Dry the ground flour over sheets of paper, to cool the flour, as soon as it comes out of the machine. This makes sure that the heat does not affect the quality of the thenkuzhal.
Store in an airtight container when absolutely cool.

To Make Thenkuzhals:
Mix the required quantity of Thenkuzhal Mavu (about 2 cups) with salt (1 tsp? or to taste) and enough water to a soft dough. Divide into portions - this depends on the quantity your mould can hold.
Heat oil in a broad pan (about 3 to 4 inches in height).
Fill a murukku press with the dough and press out thenkuzhal in hot oil (in small circles).
It will rise to the surface. Contain the edge of the thenkuzhal with the ladle. This ensures the (closed) shape. After 2 minutes, flip over gently and cook until crisp. Drain.
You can make 4 / 5 at a time.
This depends on the size of your fry pan and the ease at which you can make it.
Cool and store in airtight containers.

Bored of eating Thenkuzhal - Here is one way that my son and I absolutely adore...
Roughly crush a couple of them and put them in a mixer jar (small). Using the pulse button, whir it up a couple of times until it is powdery.
Add 1 Tbsp of sugar (or to taste). Mix well and enjoy!

Poori - Kizhangu

2011-02-22T11:11:00.000+05:30

Poori - Kizhangu is a Sunday Breakfast that vies with Aapam - Coconut Milk / Milagai Chutney. It is sacrosanct to serve Poori with Kizhangu; any other side dish would be most disappointing however tasty it might be.
Though the term 'Kizhangu' means 'Tuber' it is synonymus with and refers to this particular preparation - Potato Bhaji.

Poori
Ingredients:
Wheat Flour - 2 Cups
Sugar - 1/2 tsp
Salt - to taste
Ghee - 2 Tbsp
Milk - 2 Tbsp
Water - as needed

Method:
Take the flour, sugar and salt in a large basin. Add ghee and milk.
Mix thoroughly. Then, add water (aprrox 3/4 cup) and make a firm dough.
Divide into equal sized balls.
Using a little oil, roll out into small discs and deep fry in hot oil until golden. Drain on paper towels.

Serve Hot with Kizhangu (or...)

Kizhangu
Ingredients:
Potato - 4, boiled and crushed coarsely
Onion - 2, sliced
Cabbage - 1/4 cup, shredded
Green Chillies - 5, slit
Ginger - 1/2", crushed
Tomatoes - 2, chopped
Oil - 3 Tbsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Channa Dal - 1/4 tsp
Curry Leaves - 1 sprig
Turmerric Pd
Sambhar Powder - 1/4 tsp
Lemon Juice to taste

Method:
Heat oil in a thick bottomed vessel. Splutter mustard and urad dal. Add in channa dal, then the onions, cabbage, ginger, gr chillies, curry leaves and onions. Saute until onions are pink.
Add in sambhar powder, turmerric powder and tomatoes. Saute with 1/4 tsp salt until tomatoes are pulpy.
Add coarsely crushed (crush with your hands; DO NOT MASH) potatoes and saute on high flame for a minute.
Add 1 cup water and bring to a boil. Simmer cook, stirring every now and then for 5 minutes.
Add lemon juice to taste (optional).
Garnish with finely chopped corriander leaves.

Millet Poha with Corn and Capsicum

2011-02-17T18:00:00.000+05:30

I picked up a variety of flakes from Nilgiris - our neighbouhood supermarket. A variety of millet flakes meant to be had with milk - like cornflakes. It was very chewy. When hot milk was added, it soaked it up quite well and was ok. When a sweet version is possible, how far can the savoury one be?

Ingredients:

Millet Poha - 1 1/2 cup

Cabbage - 1/4 cup

Potato - 1

Corn - 1/2 cup

Capsicum - 1/2

Green Chillies - 3 to 4, minced

Ginger - 1/2 tsp

Oil - 4 Tbsp

Mustard Seeds - 1/4 tsp

Urad Dal - 1/2 tsp

Lemon juice to taste

Method:

Wash the millet flakes and pour in boiling water to barely cover them. Keep aside.

Peel and chop potato into tiny flat squares (size of a rice flake)

Chop the other vegetables.

Heat oil and burst mustard and urad dal.

Add in the vegetables, ginger and green chillies and saute over high flame for 3 minutes.

Add the soaked flakes (it should have absorbed all the water by now).

Mix well, cover and cook over a low flame, stirring every 2 minutes.

Sprinkle water once in between.

Remove from heat and mix in lemon juice.

Serve hot with Coconut Chutney.

Gujarathi Dal from Sukham Ayu; for ICC

2011-02-17T17:20:00.002+05:30

The Indian Cooking Challenge for January, was to make the delicious Gujarati Dal from Sukham Ayu - an award winning Ayurvedic cook book by Pratiba Jain & Jigyasa Giri.

It got made in a jiffy. And it was very tasty. We were quite hungry and did not have the time or energy to make Roti / Rice. So, we had it with Wheat Dosa; and it was yum.

Ingredients:

Tur Dal - 1/2 cup
Turmeric Powder - 1/4 tsp
Yam - 8-10 small flat pieces
Grated Ginger - 3/4 tsp
Drumstick - 2,
Groundnuts (Raw) - 1/4 cup
Dhania Powder - 1 tsp
Jeera Powder - 1/2 tsp
Tamarind Concentrate - 1 to 2 tsp
Jaggery - 1 tsp
Green Chilli - 4, slit
Salt to taste
Garam masala - 1/4 tsp
Corrianne leaves - for garnishing

Seasoning:
Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Red Chilli - 3
Curry leaves - a few
Asafoetida

Method:
Soak dal in 2 cups of water for about half an hour.
Pressure cook with 1 cup water, turmeric powder and oil for 2 whistles and then 3 minutes on slow flame. Remove from heat. Open after the pressure drops.
Add all the other ingredients except garam masala and coriander leaves.
Add about 1 cup water and cook on slow flame for (20 minutes), stirring occasionally until the vegetables are cooked.
Heat ghee in a small kadai. Add the seasoning ingredients.
Add seasoning to the dal and simmer for five minutes.
Sprinkle garam masala.
Garnish with finely chopped coriander leaves.
Serve Hot.

I have just learnt to make a collage on Picassa!

Award!

2011-02-16T15:03:00.001+05:30

My niece Devi has shared an award with me. Thank You Devi. She has a wonderful blog, and has the time to do so much in spite of being a new mother!!!
When she tries out some of my recipes and get back to me, the joy that it brings to me is un-describable.

There are some rules with this award. Here they are:
1. Accept the award. Post it on your blog with the name of the person who has granted the award and his or her blog link.
2. Pay it forward to 15 other bloggers. Please don't leave it general and just invite all your blogger friends to collect the Award. It's always nice to be nominated so please do the favor and nominate 15 bloggers to share the Award with.
3. Contact those blog owners and let them know they’ve been chosen.

I would like to share this award with these wondrful bloggers:
Bhagi
Palatable
Champa
Anshu
Veena
Kitchen Queen
Jayashree
Rujutha
Savitha
Priya Vasu
Suma
Padma
Priya Mahadevan
Smitha
Kalpana Sareesh

Masala Cheese Sandwich

2011-02-15T22:27:00.001+05:30

One more street food that I relish!!!!! This is another one for Sri Valii's 'Kid's delight - Street Food'. I wanted to send this along with the other sandwich; but I made the relish only this morning. I knew that I had a boiled potato. So, I got to try it and here it is...

Ingredients:
Relish - 2 Tbsp
Boiled Potato - 1, mashed
Salt to taste
Chopped Coriander -1 Tbsp (optional)
Grated Cheese / Cheese Slice
Butter - 1 to 2 tsp
Bread Slices - 4

Method:
Pre-heat the sandwich maker.
Mix mashed potato, relish, salt and corriander (if using).

Butter the bread slices. Apply Green Chutney and then the potato masala on it.

Top with cheese. Cover with the second slice.

Spread butter on the base of toaster and also on top of the sandwich.

Place in hot toaster, cover and grill until browned.

Serve with tomato ketchup.

Quick Fix Tomato Mix

2011-02-15T11:55:00.004+05:30

The Quick-Fix Relish is a God send. A wonderful solution to the days we are rushed and have little time for elaborate chores. A few basic ingredients go into the making of this comfort food. It can be stored in the refrigerator for at least 2 weeks (if it lasts that much). Another way of using this mix is in a Sandwich. I'm sure we can find more permutations and combinations with this mix.

Quick and Easy Tomato Rice

Ingredients (for the Quick-Fix Relish):
Big Onion - 1
Big ripe Tomato - 1
Ginger - 1/2"
Oil - 2 Tbsp
Turmerric Powder - 1/4 tsp
Chilli Powder - 1 tsp
Garam Masala - 1/2 tsp
Salt to taste

Method:
Grind the onions, tomato and ginger to a smooth paste without adding water.
Mix in the remaining ingredients.
Take a thick bottomed vessel and cook this mixture over a slow flame, stirring often.

When the mixture gives out oil, remove from heat and cool.
Store in clean glass jars, in the refrigerator (upto 2 weeks).

Tomato Rice with the prepared relish:
Basmati rice - 1 cup
Water - 1.5 cups
Salt to taste
Prepared relish - 2 to 3 Tbsp
Corriander leaves to garnish

Wash and soak rice in water for 15 minutes
Cook basmati rice in 1.5 cups of water for 3 whistles and then on slow flame for 1 minute.
Allow pressure to subside and cool in a plate.
Mix in the prepared tomato relish.

Garnish with chopped corriander leaves.
Serve with Onion Raitha.

Seasoning is optional -
Here, I added Curry Leaves and Roasted Groundnuts (Cashewnuts).
Another variation would be to add boiled Green Peas and Kasuri Methi. Here, you have to saute them in the relish for 3 minutes. Then mix it into the rice

The last 7 days were very eventful, in every sense of the word; and utterly amazing. I have gained a lot from my fellow marathoners Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Mina, Padma, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Srivalli,Suma, Usha, Veena

And, this is Meena with sweet memories of this wonderful marathon. Hope you enjoyed the Fiesta.

Hmm... I'm all geared up for the next one....

Spinach Surprise

2011-02-14T23:23:00.001+05:30

Techniclly the day is not over yet. I'm late in the marathon, posting for Day 6. But...
One recipe that I've wanted to do in a long-long time. At Last!!!

I do not clearly remember where I saw this. It definitely was on TV. Ever since, I'd buy large leaved spinach in the hope of making this dish; but I'd end up making Masiyal. Even now, the bunch was large enough; so I made masiyal one day and reserved the bigger leaves to make this surprise.
We had this for dinner and everyone enjoyed it. I heard Periappa telling my couisin that I'd made a signature dish.

Ingredients:
LARGE Spinach Leaves - 16 - 20 numbers
Butter – 2 Tbsp
Breadcrumbs – 3 Tbsp
Cheese – 4 Tbsp, grated

Filling:

Paneer – 200 grams, grated

Oil - 2 tsp

Onion - 1 small

Green Chilli - 2, minced

Chilli Powder - 1/4 tsp

Salt to taste

White Sauce:

Butter – 2 tbsp
Plain Flour – 2 Tbsp
Milk – 2 cups
Salt and Pepper to taste

Method:
Filling:
Heat oil and saute onions and chilies until pink. Add chilli powder and salt. Saute for a minute and take off heat. Mix in grated paneer. Cool and use.

Melt butter over a medium flame. Add flour and stir-fry until bubbly.
Switch off gas and pour in the milk (all at once). Whisk and cook over a medium flame until it thickens.
Add salt and pepper to taste.

Wash spinach well and keep aside.
Blanch and remove thick stem at the base.
Place filling and wrap tightly around to make small parcels.

Grease a baking tray lightly with butter. Place the parcels close to one another, preferably as a single layer.

Gently top it with a layer of white sauce.
Mix breadcrumbs and grated cheese together. Spread as a thin layer over the white sauce.

Dot with butter and bake in a hot oven until the cheese is grilled (10 to 15 minutes).
Serve hot with garlic bread.

TIP
Chill grated cheese for some time. This will help keep the strands separate and will make it easier to mix with breadcrumbs.

Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Mina, Padma, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Srivalli, Suma, Usha, Veena

Trotting off to Torview - Green

Kanchipuram Idli

2011-02-14T09:00:00.001+05:30

I love the Kanchipuram Idli that Amma makes. After a long time she made this for dinner when my sister came down. I noted down the step by step instructions. So, you'll find ingredients list at every step. This is an impromptu version of presenting a recipe. But...

Basic Ingredients:
*Raw Rice – 1 cup
**Parboiled Rice – 1 cup
Urad Dal – 1 cup

Soak the rice together for 3 hours.
Soak the urad dal separately, for 3 hours.
Grind dal first. When half ground, remove about half and grind the remaining dal until smooth and fluffy. Remove and keep aside.
Grind rice to a coarse paste.
Mix with ground dal along with salt to taste. Beat and mix well to a batter of dropping consistency.

Top with the following:
Channa Dal – 1 Tbsp, rounded
Peppercorns – 1 Tbsp
Jeera – 1 Tbsp
Asafoetida – ½ tsp
Sukku Powder – ½ tsp - cover and keep aside to ferment for 6 - 8 hours.

Next day add the following:
Soda – 1 pinch
Ghee – 3 tsp
Curds – ¼ cup
Coconut bits – ¼ cup
Curry leaves – 2 sprigs, chopped – and mix well.

To Prepare the Idli:
Heat a deep steamer.
Prepare tumblers / 4” tall cylinders – spray very well with oil.
Fill upto half with prepared batter.
Once the steamer is ready, place half filled moulds in and cook on high for 10 minutes.
Lower flame and cook for 5 more minutes.

Rest for 5 minutes before unmoulding.
Serve with Podi / Milagai Chutney.

Mummy made 2 types - colour coded to check for softness
Served here with Kadala Curry & Kara Chutney

* Raw Rice - Pacharisi

**Parboiled Rice - Puzhungal Arisi

To participate @ My Innovative Kitchen - Twist the Traditional.

Vermicelli Delight - GREEN

2011-02-13T10:45:00.000+05:30

Vermicelli delights are my son's favourite packed lunch. Mummy made a Green version for him one day. She is very innovative and loves to prepare new dishes. Her enthusiasm amazes me.
Corriander Leaves have a lot more antioxidants than the seeds and Wiki mentions that corriander leaves have been documented as a traditional medicine for Diabetics!
For me, if something green goes into my son's diet I'm a happy mom. More so now after reading about the benefits of Corriander. Sri Valli's call for a week long (do-able for me) marathon has brought out some planning skills. Thanks Valli, otherwise this would be beyond me.

Ingredients:
Vermicelli - 1.5 cups
Onion - 1 (optional)
Capsicum - 1
Carrots - 2
Turmerric Pd - 1/4 tsp
Salt to taste
Lemon Juice

Masala Paste
Corriander Leaves
Green Chillies
Ginger
Garam Masala

Method:
Boil water. Add 1 tsp salt and 1 tsp oil. Now, add in the vermicelli and cook for just 1 minute.
Switch off gas and keep covered for 3 minutes. Drain and spread on a plate. Keep aside.
Cut vegetables into thin strips (Juliennes). Microwave/Steam julienned carrots on high for a minute.
Grind paste ingredients.
Heat oil in a non-stick pan and saute onions. Add the paste and turmerric powder. Saute.
Add vegetables, corriander and salt. Cook for 2 minutes until masala is absorbed in. Add vermicelli and mix well. Mix in lemon juice to taste. Serve with Tomato Ketchup.

More surprises @ my fellow bloggers in the marathon - Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Mina, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Srivalli, Suma, Usha, Veena

Packed and set to go!

Off to Torview (Green)

Pachchai (SOFT) Thenkuzhal

2011-02-12T09:00:00.011+05:30

A deep fried delicacy @ Chettinad, served with a sprinkling of Podi. Top it off with a steaming cup of Chai/Coffee for the perfect evening.
As kids, we would enjoy this after school snack, competing with each other - as to who eats the whole length without breaking the threads. No murmur in between. Yes! It is an all-time favourite.
Thenkuzhal Mavu (Murukku Mavu) is a staple in our homes; I would say more to entertain ourselves and surprise guests with tasty, hot and soft Thenkuzhal's. In this context, "Pachchai" would mean 'soft' rather than 'raw'. The dough is pressed through directly into the oil in a large swirl and cooked for (barely) a minute.

Ingredients:
Thenkuzhal Mavu - 1 cup
Water as needed
Jeera (optional)
Salt to taste
Oil for deep frying

Method:
Take the flour in a large vessel. Add salt and jeera (if using). Make a well and add water. Gather to a dough.

Using a Murukku Press, press (make a larger swirl, in 1 layer only) directly into hot oil.

After about 40 seconds, turn gently to cook on the other side. A little care is needed as it will be very soft. It will tend to break. It helps to use a large slotted ladle/turner.

Cook for another half minute. Drain (CAREFULLY; it might break into strands like Noodles, as it will be very soft.) well on absorbent paper.

Serve hot with a sprinkling of spicy Podi.

My fellow bloggers in the marathon with wonderous treats are - Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Mina, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Srivalli, Suma, Usha, Veena

Brown Basmati Fried Rice

2011-02-11T22:25:00.003+05:30

Reading about Brown Basmati Rice got me curious; and had my friend Lakshmi send me some. The event at Siri's blog Pavani's post got me excited and I finally got down to making it.My son has been asking me to cook some non-vegetarian dish for lunch; I hardly cook any. Her recipe was easy and sounded do-able. Only thing i did in my over enthusiasm was to boil the egg, and...

There was only one at home. So, it was Veg Fried Rice.

The nutty texture of the rice is very similar to our Kavuniarisi, a sweet dish from Chettinad. The Fried Rice was colourful and attractive.

Ingredients:

Brown Basmati - 1 cup

Carrots - 1/2 cup, chopped

Capsicum - 1/2 cup, chopped

Cabbage - 3/4 cup, chopped

Peas - 1/2 cup

Onion - 1/4 cup, chopped

Green Chillies - 5, slit

Ginger-Garlic Paste - 1 tsp

Oil - 3 Tbsp

Red Chilli Sauce - 1 tsp

Soya Sauce - 1 tsp

Salt - 1 1/2 tsp (to taste)

Method:
Wash and soak Basmati Rice for 30 minutes.

Cook in plenty of water until cooked, but firm.

Finely chop the vegetables.

Drain and cool the rice.

Heat oil and saute the chillies, ginger-garlic and onions. When onions turn pink, add vegetables and chilli powder. Saute over high flame for 2 minutes. Sprinkle water and simmer cook for 2 - 3 minutes until vegetables are cooked.

Mix in cooled rice. Stir fry for 2 minutes. Serve Hot.

Here are my fellow bloggers in the marathon with yummy wonderous treats - Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Mina, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Srivalli, Suma, Usha, Veena

This recipe goes to the event WWC- Brown Rice for Dinner @Siri's blog started on Lite Bite.

Beetroot Soup

2011-02-10T07:37:00.005+05:30

Second day of Blogging Marathon, and a Soup - Chettinad style, for the Menu.
The cuisine of Chettinad has evolved because of interaction with other cultures. One of the culinary delicacies is the 'Soup' - a thin and spicy (not chilli spicy) broth. It has its place at home, get togethers and Wedding Feasts.
Vegetables add special fervour to the dish. Beetroot lends a lovely colour along with nutrition to the soup. At lunchtime, we have it mixed with rice with accompaniments like masala or a spicy poriyal - a wholesome and light meal.

Ingredients:

Beetroot - 1(medium sized)

Onion - 1, sliced

Tomato - 2 small, chopped

Green Chillies - 3, slit

Moong Dal - 2 - 3 Tbsp

Turmerric Pd - 1 pinch(optional)

Salt to taste

Seasoning:
Oil - 1 Tbsp

Urad Dal - 1/4 tsp

Jeera - 1/2 tsp

Peppercorns - 1/4 tsp

Saunf - 1/4 tsp

Bay Leaf - 1

Cardamom - 1

Poppy Seeds - 1/2 tsp

Curry Leaves - 1 sprig

Corriander Leaves - 2 Tbsp

Method:

Soak the dal in just enough water for 10 minutes.

Cook in 3 cups water with turmerric powder and 1/4 tsp oil.

Peel the beetroot and cut into short fingers. Slice onions and chop tomatoes.

Chop Corriander leaves.

Take all the seasoning ingredients in a plate.

Heat oil in a pressure cooker/pan.

Add seasoning ingredients and saute for 1 minute.

Add onions and saute until pink. Then, add tomatoes and beetroot.

Stir fry on high flame for a couple of minutes.

Add in simmering dal and salt to taste.

Cover Pr. Cooker/Pan and cook for 2 whistles. Reduce flame and cook for 5 minutes.

Allow pressure to subside and then open cooker.

Adjust taste by adding salt / lemon juice.

Strain the soup. Fish out the beet pieces and add to the soup. (This is only if you want a clear soup)

Serve Hot.

Keerai Masiyal

2011-02-09T22:00:00.000+05:30

Keerai - Greens

There are different types of Greens available in India. Some are good for Poriyal and some for Masiyal, while yet there are some that tastes great in Chutnies / Gravies / Kuzhambu. Each variety has a bevy of benefits. I like Pasalai keerai because it is easy to clean and pick.

Here is regional recipe - Chettinad style of cooking Keerai. Simple and delicious.

Makes a complete meal with Rice, Rasam and Ennai Vazhakkai. Tastes delicious with Ghee and rice.

Ingredients:

Pasala Keerai - 1 bunch

Small Onions - 7 - 10, cut into 2

Tomato - 1, chopped

Green Chillies - 2, slit

Jeera - 1/2 tsp

Cooked Moong Dal - 1/4 cup

Tamarind Paste - 1/4 tsp

Sambhar Powder - 1/4 tsp

Salt to taste

Method:

Pick and wash the greens.

Add chopped onions, tomatoes, chillies, jeera and dal.

Cover and cook until soft, adding very little water.

Mash using a potato masher.

Add thick tamarind extract, sambhar powder and salt to taste.

Bring to a boil. Simmer for 2 minutes and serve.