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Tuesday, December 8, 2009

HOLIDAY AT MALAYSIA AND SINGAPORE

I returned from 2 weeks trip to Malaysia and Singapore. Since it was my first visit  it was an experience to explore on our own. Myself and my husband went after making initial booking of hotels in both the places. Thanks to internet again-it is a click  away and with your credit card all arrangements are made. Both the places we felt at home as language was not a problem. That too our mother tongue is spoken everywhere. Going to the tourist center first makes it easy for one. You are guided by the route maps and tours are conducted to go in and around the city and also to far away places. As per the choice and availability of time we can choose and go ahead.

Food too was not a problem as we have our famous Indian restaurants. There are many road side fast food and specially for non-vegetarians it is a delight with the local food and also sea food. At the same time fruits and fruit juices are available in plenty to satisfy your thirst and hunger. Best part is they are peeled and cut into pieces and kept in ready to eat form in the cover. The seasoning can be done as per ur taste which is also kept ready. They also provide you a long wooden pick to have the fruit piece easily picked. This attracted me a lot and i wish we should also have one such in our city in all nook and corner. Healthy food and specially when fruits are cut it is easy to consume. All the varieties are kept in covers and you can find mixture of all fruits in one cover(cocktail)and they are placed in a tray of ice to retain freshness.

The country of Singapore is known for its cleanliness and people abide by the rules and discipline is seen everywhere. No traffic congestion and also no noise of horn which we got used to here. No doubt the country is the smallest in area and population is less they still have tourists coming in the same numbers equal to their total population and even more at times. Wondering if such thing can happen here--may be yes if our country too is made into many small jurisdictions and each is given under able governance and above all the citizens live with civic sense and be aware of the rules and abide for their own well being.

Coming back to food we had the opportunity to have the International buffet lunch in Ghenting a hill resort  35 kms from Kuala lumpur.It was an experience traveling in a cable car for long to reach the place after we get on the hill by bus.It is a separate world--and kids would love the theme park.






The buffet lunch had the counter of Japanese cuisine, Chinese, Western and South Asian and also Western Asian. In western Asian we had our Indian food and the pickles were displayed--of them there was a peanut and sesame pickle with the taste of sour and sweet as they used jagree and tamarind. Apart from it our usual lime and mango pickles were also there.





 

Like wise in Chinese cuisine the wantons were being prepared fresh and served hot both vegetarian and non-vegetarian. Fresh greens were kept in Chinese counter and one can pick the varieties of their choice and give to chef and they give them cooked in hot water and serve immediately. Other than that all baked items were available in western cuisine and specially cut fruits of all varieties. For the desert many types of ice cream and sweets were available.



 



We went to Little India a place in Singapore where you feel you are in Chennai, Ranganathan street.To satisfy our palate with our South Indian food we visit this place once a day either for lunch or dinner.It was a feast to eyes to see many Indians and when we enter the hotel you can hear tamil everywhere.In one of such hotels we came across the board on the walls of a south Indian vegetarian hotel.It was catchy and very impressive.The photo given below can be double clicked to view it larger and the message will be readable.





Friday, October 30, 2009

Rasam (Indian soup)

The name RASAM was rightly given to this dish for the reason it gives the essence for the taste buds.For anything in life there should be essence so without an essence the food you take is incomplete.As i wrote there are many ways of making rasam.In many families i know,they have a timetable for the week in preparing this.It not only breaks the monotony butalso gives interest in making for a purpose.Like if you are not cooking dal on a particular day(though it is a must in many families in south to have dal specially where kids are there) the practice is to go for a quick rasam or for the sake of treating cold and to set right digestion pepper rasam is made.A plain rasam also known as goddu rasam is made, where you need not even use rasam powder.
I remember my Paatti making killi kotina rasam during nights when we go for summer holidays.It used to be very tasty though prepared in large quantity to cater for minimum 9 grandchildren coming from hyderabad, bombay and chennai plus the usual big family of their own.
Presently from the time I started cooking I almost take the pains of getting a doctrate in making the best rasam powder. We sisters almost adopt all the best advises available and do research. Again after all such experiments  no 2 rasams prepared by 2 people using same formula matches.
The reasons are many--the foremost one is the ingredients used which makes the difference because
coriander seeds purchased from different stores differ. Also the type of tamarind. Infact the salt and
water used in each place makes the difference.
The rasam powder is made as per the measure or the weight and preserved which lasts for 2 to 3 months.
I prefer making this powder at home using the mixie, as the rasam powder needs to be bit coarse.
Alternatively we can make powder just enough for the rasam for the day.It is both done fried and also raw. I am giving two types of rasam where you need not even roast the ingredients.
This particular rasam will be like clear soup with the tempering of mustard seeds, cumin seeds, curry leaves and garlic cloves. I tried this and am sure it will be liked by all.You can straightaway start doing it without prior preparation if you have the ingredients.
This requires two full garlic pods.One will be used while making powder and the other for tempering. So first peel garlic and keep.

INGREDIENTS

TOMATO 1
SALT
TURMERIC POWDER 1/2 TSP

TO MAKE POWDER:

PEPPER 1 TSP
CUMMIN SEEDS/JEERA 1 TSP
RED CHILLIES 4
CORIANDER SEEDS/DANIA 1 TABLE SPOON
TAMARIND PASTE 1 TSP
JAGREE LITTLE

TEMPERING:
GHEE LITTLE
GARLIC 1 FULL POD
CURRY LEAVES LITTLE
MUSTARD SEEDS 1 TSP
CUMIN SEEDS 1 TSP

METHOD

Coarsely pound coriander seeds,pepper,cummin seeds and red chillies. Peel and crush garlic.
In a pan take the powder made, crushed garlic, tamarind paste, tomato peices and add 2 glassful
water and bring to boil adding salt and turmeric powder.
Strain the water and reserve.Mash the pulp and dilute adding water and take the extract duly filtering.
Mix both the reserved water and the extract in a vessel. Add salt and jagree and
heat again till it is foamy. Remove and temper in hot ghee with mustards seeds,curry leaves cummin seeds
and the balance peeled garlic cloves. Wait till garlic turns brown and then add to rasam.

MILAGU /PEPPER RASAM

After so many years of cooking I gave some of these suggestions to my daughter who started
cooking. It is always advised for the newly cooking GUYS to watch once while their mother
is making the dish.The following steps to be borne in mind:The heat of the stove,the vessel
used,the quantity of tamarind taken(the taste differs when paste is used)the quantity of
rock salt used. The measure of water used at different levels and last but not the least
the rasam powder(how it is made at home)measure used.Finally even the tempering and garnishing matters.
finally to know that it should be covered immediately with a lid and kept -to retain the aroma.
If all the ingredients required are handy at home it is better to make rasam powder in small quantities
and keep in airtight container.The ingredients can be sundried where ever possible and coarsely
powdered in mixies.When dried ingredients are used it is easy to make powder.Alternatively they can
be roasted by making the pan hot first and putting the ingrdients one after other and slightly roasting.
while powdering first powder red chillies then corianders seeds and then rest of ingredients.
While preparing rasam try to use a deep vessel so that u get more of clear rasam --as the base being
less in diameter.Do not over boil rasam.Only initially to make the raw smell of tamarind to go the tamarind extract
should boil well.For some variety of rasam all the ingrdients are assembled in the beginning and boiled
and tempering done.
I keep trying all types of rasams specially prepared in different regions.Also make rasam powder given
by friends and follow media programmes and cookery books.It always gives pleasure to try changes from the
routine signature recipes i feel.I am posting the rasam recipe which i have tried and it
won the appreciation of my near and dear ones.

This is Milagu rasam.A new version different from the one we make.
Usually Dhal water is not used for milagu rasam and it is
prepared like pathiyam, to keep it more strong.But this
rasam with dhal water is mild and same time serves the purpose.
I tried this after watching a live show and it was explained
very well by Revathi shanmugam. I like to share the same.
Even here you can start making the rasam by making fresh
powder required only for the rasam you are going to make
for the day. When you cook tuwar dal in cooker take the
dhal water and set aside.

INGREDIENTS;

COOKED TUWAR DHAL WATER 1 GLASSFUL

TAMARIND EXTRACT FROM SMALL LIME SIZE TAMARIND 1 GLASSFUL

TOMATOES 2

CURRY LEAVES

CORIANDER LEAVES

TURMERIC POWDER 1/4 TSP

LG

SALT


MAKE POWDER:

PEPPER 1 1/2 TSP

CUMMIN SEEDS/JEERA 1 TSP

RED CHILLIES 2

TUWAR DHAL 1 TSP

CURRY LEAVES

GARLIC 3 CLOVES


TEMPERING:

GHEE

MUSTARD SEEDS 1/2 TSP

METHI SEEDS 1/2 TSP

RED CHILLIES 1

METHOD:

Soak tamarind and take extract using one glassful water.

In a vessel combine dhal water,tamarind water,cut tomato pieces,
curry leaves, coriander leaves, turmeric powder,LG powder, salt and
bring to boil.
To this add the freshly pound powder and when it is foamy with boiling
bubles around the brim remove and temper in hot oil/ghee with mustards seeds,
methi seeds, and broken chilly.

Wednesday, September 30, 2009

PEERKANGAI/BEERAKAI/RIDGE GOURD CURRY

This curry I learnt from my telugu friend when I was a student.
This is a favourite side dish for all of us in my family.
I am posting this for the benefit of my brother,staying
in New zealand who recalled our early days when we used to have this together.
It also had an interesting episode when my sister's friend visited
our home and had this dish she liked it so much that she keeps
telling it should be done only by me and one should have it.
I am sure my brother will get this ridgegourd/peerkangai in New Zealand.

It is very simple to make with very less ingredients.
INGREDIENTS

PEERKANGAI 1/2 KG

JEERA POWDER 2 TSP

MIRCHI POWDER 2 TSP

SALT TO TASTE

METHOD

PEEL AND CUT THE VEGETABLE. CHECK FOR BITTERNESS AND DISCARD.
HEAT 2 TSP OIL IN A PAN ADD CUT VEGETABLE SAUTE AND COVER
THE LID. COOK TILL DONE ON MEDIUM FLAME.MIX JEERA POWDER,
MIRCHI POWDER AND SALT TOGETHER AND ADD TO CURRY.
MIX WELL AND SAUTE. KEEP THE STOVE ON LOW FLAME AND COOK
TILL THE MOISTURE OBSORBS.THE CURRY THUS PREPARED WILL
BE VERY LESS IN QUANTITY AS IT SHRINKS WHEN COOKED.
BUT CAN BE HAD IN LESS QUANTITY FOR MIXING COOKED RICE.
TASTES TOO GOOD WITH HOT RICE. THE CHILLI POWDER MEASURE
CAN BE ADJUSTED AS PER TASTE.THE PEERKANAGAI HAS A SWEET
TASTE BY NATURE AND REQUIRES VERY LESS INGREDIENTS.
TENDER VEGETABLE IS PREFERED.CAN USE MORE QUANTITY OF VEGETABLE
AS IT REDUCES WHEN COOKED.
CAN USE KASHMIRI CHILLI POWDER OR BEDEGE(BANGALORE) DRY CHILLIES
TO GET RED COLOR AND NEED NOT FEAR FOR HOT TASTE.


























Tuesday, September 29, 2009

DEEPAVALI LEHYAM



INGREDIENTS

OMAM/AJWAIN 1CUP

JEERA/CUMMIN SEEDS 3 TABLESPOONS

PEPPER 3 TABLESPOONS

(GANDU) THIPILI 10 TO 12

CORIANDER SEEDS/DANIA 4 TABLESPOONS

POWDERED CARDAMOM/ELACHI POWDER 1 TSP

POWDERED DRY GINGER/SAUNT POWDER 1 TEASPOON

JAGREE 1 CUP

GHEE 4 TABLESPOON

METHOD

HEAT KADAI/PAN AND ROAST DANIA, JEERA,PEPPER AND THIPPILI( ON MEDIUM FLAME )SLIGHTLY.
MAKE POWDER IN MIXIE AND THEN ADD ELACHI POWDER AND DRY GINGER POWDER AND KEEP.
HEAT LITTLE WATER ADD SCRAPED JAGREE AND MELT. STRAIN TO REMOVE DIRT IF ANY AND KEEP.
IN A PAN HEAT WATER ADD THE POWDER KEPT READY AND ALLOW TO BOIL. WHEN WATER EVOPORATES
ADD JAGREE WATER. MIX AND KEEP STIRING ON LOW FLAME TILL 'LEHYAM' CONSISTENCY IS GOT.
ADD GHEE.
IT SHOULD BE KEPT IN MIND THAT AJWAIN/OMAM MEASURE SHOULD BE MORE THAN DANIA AND JEERA
SHOULD BE LESS THAN DANIA, AND PEPPER LITTLE LESS THAN JEERA. JAGREE SHOULD BE EQUAL TO THE POWDER MADE.


NAVRATHIRI DEVI PUJA




Happy and ready to celebrate festival of lights DIWALI.Though there is not much of preparation in Kitchen for
Diwali,the Diwali MARUNDHU also called as diwali lehiyam
is a must to be had in the early
morning on the CHATURDASI day and that needs some prior preparation.
It is made only once in a year.We get ready-made powder in Chennai.
But it can be made at home with little effort.
I remember my mother making with ginger alone after taking the
pulp of ginger and cooking with jagree.
I noted down an authentic easy diwali lehyam which i will post.
Now that the Navrathiri festival is over it is nice to recall
the past two years experience when i was in U.S. during 2007
and in Dar-es-salaam during 2008. Both the years are momorable
as i was with my daughter during the earlier year and with my
sister the later year.
This year back home in Hyderabad i celebrated the festival
for nine days with full satisfaction by arranging Golu,
and performed Puja specially with the flowers available
and making prasadams each day as per thithi, star and day
for Godess Durga,laxmi and saraswathi.I made a ready reckoner
type chart for the facility of refering it in advance and
keep things ready for the next day.Every year we circulate this chart
among our relatives and friends who are interested in celeberating
in the same way.
I wish this chart will be of use to all other friends too if
this is in blog for coming Navrathiris.Some alterations take place
in the order of the day of celebration as each year the dates differ.
I only doubt if all the items will be available
in all the countries.The information is gathered from the
book DEVI BAGAWADAM.I also welcome any information which my
friends have to share to include in the navrathiri
DEVI PUJA.

I wish all my friends and relatives Happy Diwali in advance and to
celebrate with kids taking due safety measures while bursting crackers.
The Lehyam and navarathiri chart is given below.

I will also suggest my friends to make the oil warm which we use
on naraka chaturdasi day for bathing (GANGA SNANAM) by adding
ajwain/omam,rice,ginger piece and beetle leaf.Please also take
care while doing this in hot oil by not being close to the stove.

NAVRATHIRI PUJA AND PRASADAM CHART is in JPEG format which can be opened
with the help of power point. After downloading, right click to bring the image to readable
position.




Wednesday, August 26, 2009

TANZANIA RASAM (AKA PERIMA RASAM)

Rasam in South Indian kitchen is like soup for westerners. One can drink it as it serves the purpose of an appetizer. But it takes 3rd place in order of eating in South Indian daily menu. The reason most probably being that it helps in digestion as it contains both pepper and cumin as its main ingredients.

There are many different ways of making rasam which helps to overcome the boredom or monotony that i sometimes feel. There are people who feel their lunch or dinner is incomplete if they don't take rasam as a part of their meal. Rasam-rice alone is accepted as light dinner in the absence of sambar. Even when someone is running a cold or down with high temperature rasam-saadam is preferred.

There is a custom followed in South Indian Brahmin families to make rasam without using tamarind on DWADASI DAY (twelfth lunar day of both waning and waxing fortnight). They use lime instead of tamarind on that day. One such recipe for rasam came into use called PORITHA RASAM. It tastes yummy and has the strong aroma of pepper. Some use tomatoes while making rasam and also add lime juice before serving. I tasted this rasam while at Dar-es-salaam prepared by my sister, Rama, in the most authentic Iyengar way. When every step of preparation is followed as given in this recipe which I took from her, this yummy rasam is sure to satisfy your taste buds. I would suggest to have curd pachadi and some fried curry as accompaniments in the menu the day you prepare this rasam.

PORITHA RASAM

TOOR DAL 1/4 CUP (A FISTFUL AND ANOTHER 1/2 FIST)

TURMERIC POWDER 1/2 TSP

LG

SALT TO TASTE


FRY AND POWDER:
(EXCEPT CUMIN SEEDS)


UDITH DAL 3/4 TSP

CHENA DAL 1/2 TSP

PEPPER 3 TSP

RED CHILLIES 3

CUMIN SEEDS 1 1/2 TSP

FOR TEMPERING IN GHEE:

MUSTARD SEEDS 1/2 TSP

CURRY LEAVES LITTLE

LG A PINCH

PREPARATION:

PRESSURE COOK TOOR DAL. FRY THE INGREDIENTS GIVEN UNDER "FRY AND POWDER" IN LITTLE OIL. COOL AND POWDER ADDING CUMIN SEEDS.

METHOD:

TAKE A VESSEL WHICH HAS A CAPACITY TO FILL 4 GLASSES OFLIQUID.USUALLY
WE USE "EEYA KINNAM" IN OUR HOUSES WHICH HAS THE CAPACITY TO MAKE RASAM
FOR A FAMILY OF 4 TO 5 MEMBERS. IT CAN HOLD 4 TO 5 GLASSES OF RASAM (LIQUID).
DILUTE THE COOKED DAL AND POUR IN THE VESSEL TO THE LEVEL OF 3/4 MEASURE.
ADD SALT, TURMERIC POWDER, CURRY LEAVES AND LG AND BRING TO BOIL ON LOW FIRE.
MIX THE POWDER (WHICH IS KEPT READY) IN A LITTLE WATER AND ADD TO BOILING DAL WATER.
WHEN THE RASAM IS FOAMY SLOW DOWN THE HEAT. REPEAT THIS TWO TO THREE TIMES NOT ALLOWING THE RASAM TO BOIL MUCH. ADD THE TEMPERING AND COVER THE RASAM VESSEL WITH A LID TO RETAIN ITS AROMA. SERVE WITH HOT RICE.

Podi

When it comes to podis, there is nothing to beat Kandipodi in Andhra cuisine which is called Parruppu podi in tamil. Also in the list are Karivepilai podi (Curry leaves podi), Thengai podi (Coconut podi), Pudina podi (Mint Leaves Podi) and Murungai keerai podi ( Drumstick Leaves podi).

In the South Indian hotels esp in Andhra we find these podis along with pachadis (gongura and avakai) on the table ready for our service. And in all andhra house hold no meal is complete without having hot rice with ghee mixed in podi. The recipe is known as "annamlo podi" (literally meaning powder in rice). Since we grew up in Hyderabad we are used to starting with dry type rice with podi and fried curries as the first dish in our lunch. It is easy to make children eat when there is podi at home. This can be preserved for 3 weeks or more once it is prepared.

Here, first in order of my favourites, I should tell about coconut podi which is the recipe taught by my husband's grandmother. Followed by the ones which i tried from a telugu cookery book written by a famous author. I would like to thank cooking4allseasons.blogspot.com posted by MRS.SRIVALLI for curry leaves podi in a different style - UNDER KARIVEPAKU-PODI-SPICED-CURRY-LEAF. I like my friends to follow the same as i enjoyed the taste
of that powder.


I)COCONUT PODI/THENGAI PODI

CHENA DAL 1 CUP

UDITH DAL 1/2 CUP

LG 2 PINCH

DRY CHILLIES 3

GRATED COCONUT 1 CUP (FROM HALF COCONUT)

SALT TO TASTE

IN HOT KADAI ROAST DALS AND CHILLIES. ROAST COCONUT TILL IT IS DRY.
COOL ADD LG AND SALT AND COARSELY POWDER IN MIXIE.


II)DRUMSTICK LEAVES/MURUNGAI-KEERAI PODI

MURUNGAI KEERAI PODI 2 TBLSP

SEASAME SEEDS 1/4 CUP

UDITH DAL 1/4 CUP

RED CHILLIES 15 TO 20

GARLIC (WITHOUT PEELING SKIN) 10 CLOVES

TAMARIND GOOSEBERY SIZE

SALT

METHOD:

CLEAN LEAVES, WIPE WITH CLOTH. DRY ON A DRY CLOTH. WHEN DRIED DRY ROAST TILL CRISP.
MAKE POWDER AND USE 2 TABLESPOON OF POWDER FOR PODI.
DRY ROAST UDITH DAL, SEASAME SEPERATELY. THEN IN LITTLE HOT OIL FRY CHILLIES.
COOL AND POWDER TOGETHER.
LAST ADD LEAVES POWDER,SALT TAMARIND AND GARLIC AND POWDER.

N O T E

WITH SLIGHT VARIATION YOU CAN MAKE CURRY LEAVES PODI AND ALSO MINT (PUDINA) PODI.

CURRY LEAVES PODI: USE CURRY LEAVES POWDER INSTEAD OF DRUSTICK LEAVES POWDER
LIKE ABOVE. OMIT SEASAME SEEDS. ADD CHENA DAL (1/4 CUP) ALONG WITH UDITH DAL.


MINT/PUDINA PODI: FOLLOW SAME PROCEDURE AND INGREDIENTS LIKE DRUMSTICK LEAVES
POWDER BUT OMIT SEASAME SEEDS AND GARLIC FOR THIS PODI.

Wednesday, August 19, 2009

TOMATO PULAO



This is a Andhra Style Tomato Pulao. Made with Tomato puree and coconut milk, the flavour of the rice is mild yet yummy!

RICE 1 CUP

TOMATO 3-4 med sized pureed (1 cup)

ONION 1 (Thinly Sliced)

GINGER GARLIC PASTE 1 TO 1 1/2 TSP

GREEN CHILLIES 6

PUDINA AND CORIANDER 1 bunch each

PEPPER 1 TSP

LAVANG/CLOVES 1 TSP

COCONUT MILK 1 Cup

RED CHILLI POWDER 1/2 TSP

GHEE/OIL

(THE MEASURE OF GHEE OR OIL SHD BE 1/10 OF QUANTITY OF RICE)

SALT

Preparation :
Soak rice for 10 min.
Blanch tomatoes, peel off skin and make puree.
To extract coconut milk, use fresh or frozen coconut .Blend in mixer and make a smooth
paste. Add warm water and strain for one glass milk.

Procedure:
Heat ghee/oil, add cloves and pepper. When they splutter add the thinly
sliced onions and saute. Then add slit green chillies and little salt and fry.

Add ginger garlic paste and saute. Add pudina and coriander paste, red chilli powder
tomato puree and coconut milk.

For 1 cup of rice 2 cups liquid is required.
Hence use 1 cup tomato puree and 1 cup coconut milk. Allow to boil, then add
rice, salt some mint leaves and mix and cook for 15 min till rice is done.
garnish with coriander leaves.

Note:
The proportion for one measure rice is two measure liquid. In that 1/2 will be tomato puree
and 1/2 will be coconut milk.

Sunday, August 2, 2009

VENDAKAI/BENDI PARRUPPU USILI

I went to chennai for a short trip last week.
It always gives pleasure to vist our native place
that too when you come back after a stay in other
country.Though in Hyderabad which is my hometown,
it gives great happiness to meet relatives after
a gap of one year.Not to mention about the festive
feeling the moment you land in chennai and pass
through the streets where you come accross the
temples and the flower shops with the aroma of
malligai welcoming you. Being the month of
AADI, you can witness the subeeksham everywhere.
The season of Amman festival in Hyderabad (called
Ammawari Jatra) just finished,I had chance to
witness people making KOOZHU in front of temples
in chennai.
I met my sisters-in-law in chennai, and had opportunity
to exchange views about many traditional recipes and
the posts i made in my blog.They too were ready to
share the signature recipes of their in-law's and
the ones which my husband's grandmother used to make.
I like to post them in my blog.

Paruppu usili called ARAICHU KELARAL by Iyengars is
common.Usually the vegetables used to make the same
are French Beans,Cluster Beans and my mother used to
make with snake gourd too.The practise is, when the
quantity of vegetable is less which is not enough
to make a side dish as curry for a family consuming
1/2 kg, they resort to paruppu usili which increases
the quanity because we add dals for the making
with the less quantity of vegetable.This recipe also
finds place in the menu of all the functions where
food is served in pandhis.
But for a change I had this vendaikai/Bendi paruppu
usili in my sister-in-law's place which is prepared
in their Mylapore house.They are from Thiruvahindrapuram.

Ingredients

Vendaikai 1/2 kg

For usili-grind to coarse paste:

toor dal 1 cup

Red chillies 5

Lg little

salt

For tempering:

Mustard 1 tsp

Udith dal 1 tsp

chena dal 1 tsp

Red Chillies 2

Curry leaves

Soak dal in enough water.Clean and cut bendi. Heat oil add bendi and saute.
Add salt required for bendi and fry till done.When it is crispy remove and keep aside.
Grind soaked dal adding red chillies, salt and Lg to a coarse consistency.
Heat oil in pan and add tempering items and ground dal paste and saute.
when done and look almost fried add cooked bendi and mix well.Fry for a while and see that
the bendi peices dont stick to each other.The curry should look dry.

VAZAITHANDU/BANANASTEM PACHADI

INGREDIENTS

VAZAITHANDU 1

CURD 1 CUP

SALT

OIL 2 TSP

FOR PASTE:

MUSTARD 1/2 TSP

RED CHILLIES 2

SEASAME SEEDS/GINGELLY SEEDS 1 TSP

FOR TEMPERING:

MUSTARD 1/2 TSP

UDITH DAL 1 TSP

CHENA DAL 1 TSP

JEERA 1/2 TSP

RED CHILLy 1

CURRY LEAVES FEW

Take fresh and tender banana stem and cut into small pieces. Add salt to this and keep
aside.
Heat oil in a pan add tempering items except red chillies and curry leaves.
Squeeze the cut vazaithandu to remove water and add to the tempering and saute.
cover and cook. Add curry leaves and red chilles(Adding chillies late is to avoid
pachadi getting hot and to just give a good look for pachadi with red colour).
Remove when vazaithandu is done and cool.
Make paste of mustard, red chillies and seasame seeds using little water.
Beat curd and add the paste and mix well.Add cooked vazaithandu to this.
Add required salt and mix.
Garnish with cut coriander leaves and serve.

Friday, July 3, 2009

RAW MANGO AND COCONUT CHUTNEY/MAMIDIKAYA KOBBERA PACHADI/THENGA MANGA THUVAIAL

Mango season in Hyderabad is about to end. Leave alone the different types of
fruits and the thotapuri mangoes, the raw mangoes are used in different forms
here. Not to mention about the avakai, apart from that, it is used in many dishes
during the season-some among them are mango pappu,mango jam,and instant chutneys
with combination of other ingredients.One such chutney is mamidikai-kobbera chutney or
Thenga-manga thuvail.The preparation is combining ingredients in raw form including
turmeric which gives good taste and flavour.Only tempering is needed.
I was looking for an authentic recipe. I viewed this
in a local channel prepared by a famous chef.I like to share this with my friends.


INGREDIENTS

MANGO 1 CUP

COCONUT 1/2 CUP

METHI SEEDS 2 TSP

MUSTARD SEEDS 1/4 TSP

CURRY LEAVES

L G

TAMAMRIND EXTRACT 2 TSP

TURMERIC 1/2 TSP

GREEN CHILLIES 4

OIL 2 1/2 TSP


METHOD

HEAT OIL IN A PAN ADD MUSTARD SEEDS, CURRY LEAVES. REMOVE AND
RESERVE 1/2 OF IT (FOR SEASONING) AND THEN ADD METHI SEEDS AND LG.

PEEL AND GRATE MANGO. COMBINE GREEN CHILLIES, GRATED COCONUT,

TURMERIC, THICK EXTRACT OF TAMARIND AND 1 TSP OF SALT. GRIND

TO PASTE ALONG WITH FRIED METHI SEEDS,LG AND MUSTARD SEEDS,CURRY LEAVES.

MIX THE MUSTARD SEEDS AND CURRY LEAVES WHICH WAS RESERVED.

This tastes good when had with hot rice and ghee.

CRISPY BENDI FRY-ANDHRA STYLE

There is none who would say they dont like vendakai/lady's finger curry.
When it is done as a dry curry it tastes good. The more the tender the
vegetable is, it gives better taste.The recipe can be used even as a starter
and children will love to have it.

LADY'S FINGER 200 GMS

OIL FOR FRYING

ROAST AND POWDER

GROUND NUTS 1 TSP

RED CHILLIES 5 NOS

CORIANDER (DANIA SEEDS) 2 TSP

JEERA 1 TSP

CHENA DAL 2 TSP

DRY COCONUT POWDER 4 TSP

GARLIC 5 CLOVES


METHOD

CLEAN AND CUT LADY'S FINGER SLITTING INTO 4

HEAT OIL IN A PAN AND FRY BENDI WHILE OIL IS VERY HOT, FEW AT A TIME
TILL THEY TURN LIGHT BROWN.
FRY ALL THE PIECES, DRAIN AND KEEP IN A BOWL.
POAST THE INGREDIENTS GIVEN EXCEPT COCONUT POWDER.
FRY GARLIC SEPERATELY IN OIL.POWDER THE ROASTED INGREDIENTS
ADD COCONUT POWDER AND FRIED GARLIC LASTLY AND BLEND IN MIXIE.
SPRINKLE THIS POWDER ON BENDI IN THE BOWL AND SERVE.

Friday, June 12, 2009

DHONDAKAYA/TINDORA/IVY GOURD PICKLE

APART FROM THE PICKLES WHICH ARE STORED FOR A YEAR THERE ARE INSTANT PICKLES MADE WITH VEGETABLES.THANKS TO 'YUM BLOG' FOR POSTING MIXED VEGETABLE PICKLE WITH BOTH NORTH INDIAN AND SOUTH INDIAN PODIS.IN ANDHRA PACHADIS ARE USED THROUGH OUT THE YEAR.IT FORMS PART OF THE MENU.MOST POPULAR ONE IS GONGURA APART FROM KORIVI KARAM,USIRIKAI PACHADI,CHINTAKAI PACHADI,ALLAM PACHADI ETC.THEY ALSO MAKE THOKKU/THUVAIL FOR DAY TO DAY USE.THERE ARE MANY IN THIS CATAGORY. ONE AMONG THEM IS DONDAKAI. THIS CAN BE DONE INSTANTLY AND STAYS CRISP.

INGREDIENTS

DONDAKAI 2 CUPS
OIL 1/2 CUP
METHI POWDER 1 TSP
CHILLI POWDER 2 TSP OR TO TASTE
HALDI 1/4 TSP
LIME JUICE 6 TSP
MUSTARD POWDER 2 TSP
SALT 4TSP
FOR TEMPERING:
MUSTARD SEEDS 1 TSP
JEERA 1 TSP
RED CHILLIES 4
LG 1/4 TSP

METHOD
HEAT OIL ADD MUSTARD, JEERA, CHILLIES,LG AND KEEP THIS TEMPERING ASIDE.
IN A BOWL COMBINE PIECES OF DONDAKAI,SALT,HALDI, CHILLI POWDER,METHI POWDER ,MUSTARD POWDER, LIME JUICE.ADD THE TEMPERING WHEN IT HAS COOLED.

Sunday, May 31, 2009

UPPUMANGA/PACHAMANGA (PICKLE)


THIS PICKLE IS A DIFFERENT ONE AS THE NAME SUGGESTS IT IS UPPU MANGA BECAUSE IT HAS NO MIRCHI POWDER IN THE MAKING. ALSO IT LOOKS GREENISH SO MAY BE, IT IS ALSO CALLED PACHA MANGA.
USUALLY THIS VARIETY IS PREPARED IN LESS QUANTITY WHEN COMPARED TO OTHER VARIETIES.
IT GOES VERY WELL WITH CURD RICE AS AN ACCOMPANIMENT. AND BEST TASTES EVEN WHEN HAD WITH HOT RICE AND GHEE LIKE ANY OTHER PICKLE. THE MAIN INGREDIENT IT HAS FOR ITS TASTE IS THILL/ELLU/SEASAME SEEDS WHICH IS GOOD IN IRON  CALCIUM CONTENT.ALSO GIVES THE TANGY TASTE TO THE PICKLE ALONG WITH THE MUSTARD POWDER.
ALL THE PREPARATION FOR THE PICKLE SHOULD ALSO BE FOLLOWED  FOR THIS.
THE BELOW MENTIONED INGREDIENTS SHOULD BE KEPT READY.
WHITE THILL SHOULD BE CLEANED AND ROASTED IN HOT KADAI TILL THEY SPLUTTER AND GOOD AROMA COMES. COOL AND POWDER THE THILL. ALSO MUSTARD SEEDS SHOULD BE POWDERED ALONG WITH SALT AND KEPT READY. METHI POWDER,LG POWDER SHOULD BE MADE AND KEPT READY. WIPE THE CUT MANGOES AND KEEP READY.

THE MEASURES GIVEN BELOW ARE FOR 5 (FIVE)  MEDIUM SIZE MANGOES.

MANGOES           5 NOS

MUSTARD POWDER     125 GRMS

SALT         150 GRMS

THILL      200 GRMS

METHI POWDER    2 TSP

LG POWDER   1 TSP

THIL OIL    200 ML

IN A BOWL COMBINE MUSTARD AND SALT POWDER, THIL POWDER,METHI POWDER, LG POWDER AND MIX WELL. ADD 3/4 OF OIL AND MIX. ADD THE MANGO PIECES HANDFUL AT A TIME MIX WELL COATING ALL THE PIECES AND THEN PUT THEM IN JADI AFTER POURING LITTLE OIL IN BOTTOM OF THE JADI. REPEAT THE PROCESS TILL ALL THE PIECES ARE FINISHED. POUR THE REMAINING OIL ON THE TOP AND CLOSE WITH LID . TIE A CLOTH AND PLACE THE JADI IN DRY PLACE. ON THIRD DAY GIVE A STIR TO THE PICKLE USING WOODEN LADDLE THEN CLOSE AND TIE CLOTH AND  KEEP THE JADI BACK. TWO MORE TIMES THE PICKLE CAN BE MIXED WITH WOODEN LADDLE AND CAN BE USED AFTER THAT.

AVAKAI OORUGAI

I am back in Hyderabad. It is very hot with
40 to 42degrees celcius.Came all the way from Moscow where it was 8 degrees when i left.
Happy to be back home to meet my father,
brother and sister and have the delicious BANGANAPALLI  mangoes.
Ofcourse neot to miss the AVAKAI SEASON i am
on time.
It is a ritual here when it comes to preparing
mango pickle which is preserved whole year
long.  The timing for making the pickle is also
important.Usually we make before the amavasya of tamil vaigasi month--which is
around 20th May.This is ensured to avoid
mangoes getting more ripe aftr May which is
not good for pickle.
We choose an auspicious day and make the
pickle. This requires some pre-arrangements assembling the ingredients and
also keeping the JAADI cleaned and kept ready.
Choosing the variety of mangoes is also
important.The mangoes should be white in
colour when cut and should be sour and with
fibre. The mangoes are picked washed
wiped and cut to pieces with TENKA MEANING OODU.
These pieces are further wiped with dry cloth and the white fibre like thin layer
removed from the TNAKA .By doing so the pickle will absorb less oil.
Ofcourse the required quantity as per measure will be used to keep the pickle
fresh year long and it will not allow the pickle to get spoiled.
Then comes making of masala for the pickle.
The main ingredients are mirchi powder,
mustard powder, salt, methi seeds and seasame oil.
There are many varieties of pickles like
plain avakai, vellamangai, uppumangai,
engimangai, kobera mangai and engipoondu


AVAKAI OORUGAI/PACHADI

THE FOLLOWING ARE THE INGEDIENTS FOR MAKING 10 MANGOES PICKLE

MEDIUM SIZED MANGOES    10 NOS

MIRCHI POWDER
(THREE MANGOES BRAND)    400 GRMS

MUSTARD POWDER                  480 GRMS

SALT                                               400 GRMS

METHI POWDER                           50 GRMS

METHI SEEDS                                2 TSP

LG POWDER                                  2 TSP

HALDI                                            2 TSP

SEASAME OIL                            500 ML    TO 600 ML

KEEP ALL THE INGRDIENTS READY DULY MEASURED AS REQUIRED.
METHI SEEDS SHOULD BE CLEANED AND KEP IN SUN LIGHT FOR SOME TIME.
ROAST THE SEEDS IN HOT KADAI TILL THEY TURN LIGHT BROWN AND AROMA
COMES. PUT OFF STOVE ADD HALDI POWDER WHILE IT IS HOT AND STIR WELL AND
TRANSFER TO A PLATE. COOL AND THEN POWDER.

LG(ASOFOTIDA) WHICH IS IN SOLID FORM SHOULD BE USED. BREAK THEM TO PIECES AND POWDER THE REQUIRED QUANTITY
AND KEEP READY. ONE SPOON OF THIS POWDER CAN BE FRIED IN SEASAME OIL AND COOLED AND KEPT READY.

 MANGOES SHOULD BE PICKED WASHED WIPED AND THEN CUT TO PIECES.
WHEN ONE MANGO IS CUT YOU GET 16 PIECES. WIPE THE PIECES AGAIN AND REMOVE THE WHITE THIN SKIN
FROM THE TENKA/OODU AND SPREAD THE PIECES ON A WIDE PLATE AND KEEP.

I WOULD LIKE TO MENTION  A FEW WORDS REGARDING MUSTARD POWDER HERE:

IF YOU ARE USING READYMADE MUSTARD POWDER THE MASALA FOR PICKLE CAN BE PREPARED DIRECT
BY ADDING ONE AFTER OTHER THE POWDERS IN A BIG BOWL. 
                                           ALTERNATIVELY

MUSTARD SEEDS CAN POWDERED AFTER SUNDRYING THE SEEDS IN A PLATE.
 TAKE THE REQUIRED QUANTITY AND ADD THE MIRCHI POWDER
AND SALT AS PER MEASURE AND POWDER TOGETHER IN THE MIXIE.THIS CAN BE DONE
IN TWO TO THREE TIMES IN SMALL QUANTIES AS THE MIXIE JAR MAY NOT HOLD THE
WHOLE QUANTITY TOGETHER AT A TIME.
 BY DOING SO THE POWDERS BLEND TOGETHER WELL AND ALSO MUSTARD WHEN POWDERED
 ALONG WITH OTHER INGREDIENTS WILL NOTLEAVE OIL WHILE POWDERING SEPERATE.
 THE FRESHNESS OF THE MUSTARD CAN ALSO BE DERIVED.THEY CALL THIS "AVAPINDI"
WHEN ONCE THE POWDERS ARE READY PUT THEM IN A BIG BOWL  ADD METHI POWDER ,METHI SEEDS AND THEN LG POWDER AND
ALSO THE LG FRIED IN OIL(ALONG WITH OIL SHOULD BE ADDED) AND MIX WELL.
 ADD OIL LITTLE BY LITTLE MIXING THE POWDER TILL THE DRY POWDER IS FULLY MIXED WITH
OIL AND GIVES A CONSISTENCY OF MIXED CURD RICE. BALANCE OIL CAN BE RETAINED TO BE POURED LATER.
TAKE HANDFUL  OF CUT MANGOES AND ADD TO THIS MIX IN THE BOWL. COAT THE PIECES WITH THE POWDER GENTLY
MIXING WITH THE HANDS AND REMOVE THE PEICES WITH SOME PODI AND PUT IN THE  JADI KEPT READY. A LITTLE OIL SHOULD
BE POURED IN THE EMPTY JADI FIRST TO KEEP THE BOTTOM GREESY. REPEAT THE PROCESS TILL ALL THE MANGO
PIECES ARE COMPLETED. THE PODI AND MANGOES WILL BE MIXED EVENLY TILL THE END.POUR THE REMAINING
OIL ON TOP AND CLOSE WITH THE LID AND TIE A WHITE CLOTH AND KEEP IT IN DRY PLACE. THE PICKLE SHOULD
BE GIVEN A STIR ON THE THIRD DAY- THAT IS- AFTER 48 HOURS. MORE OIL CAN BE ADDED TO COVER THE PICKLE
AND IT IS GOOD IF SOME OIL REMAINS  HALF TO ONE INCH ABOVE THE PICKLE LEVEL IN THE JADI.
TWO MORE STIRS ARE REQUIRED AFTER THIS ON ALERNATE DAYS. THEN THE PICKLE IS READY FOR USE.

Monday, May 4, 2009

PAVAKAI CURRY

PAVAKAI IS RARELY COOKED IN OUR HOUSES.
CHILDREN NEVER LIKE TO HAVE THIS. EVEN ELDERS
TAKE IT FOR MEDICINAL PURPOSE.FOR TASTE SAKE
WHEN IT IS USED-IT GIVES ITS
UNIQUE SMELL AND TASTE IN RECIPES LIKE PITLAI.
THIS VEGETABLE IS AVOIDED ON AUSPICIOUS DAYS,
MAY BE FOR THE REASON IT HAS THE BITTERNESS.
THOUGH BITTERNESS IS GOOD FOR HEALTH THIS VEGETABLE
REQUIRES SOME PRE-COOKING STEPS TO BE FOLLOWED EVEN BEFORE
IT IS CUT. USUALLY THE POINTED PORTION IS SCRAPED OFF.
IT IS CUT AND MIXED WITH SALT AND LEFT FOR SOMETIME TO
REMOVE THE BITTER JUICE OUT OF IT. NORMALLY THE VEGETABLE
IS PAR BOILED BEFORE MAKING IT AS A CURRY OR IN GRAVY FORM.
EVEN WHILE PAR BOILING TAMARIND IS USED ALONG WITH SALT AND
HALDI.THE BITTERNESS IS NOT FULLY LOST EVEN AFTER FOLLOWING THE
STEPS. BUT WHEN FRIED AND MADE AS CURRY WITH OTHER INGREDIENTS
IT TASTES GOOD. ONE SUCH RECIPE IS GIVEN BELOW. IT IS DONE IN
ANDHRA PRADESH IN ANDHRA REGION.


INGREDIENTS

BITTER GOURD/
PAVAKAI 500GMS

GRAM FLOUR/
BESAN 2 TBLS

JEERA 2 TSP

CHILLI POWDER 2 TSP

SALT

HALDI 1/2 TSP

LG 1/4 TSP

OIL 2 TBLS


CUT PAVAKAI EITHER LIKE RINGS OR THIN LONG PIECES. ADD
2 TSP SALT MIX WELL AND KEEP ASIDE FOR MINIMUM 1/2 HR.
SQUEEZE AND RINSE IT WELL UNDER RUNNING WATER AND DISCARD THE
SEEDS IF ANY, DRAIN AND KEEP ASIDE.

HEAT OIL IN KADAI PREFERABLY HEAVY BASED ONE, ADD PAVAKAI SAUTE
AND COOK ON MEDIUM FIRE. STIR OCCASIONALLY TILL ALL THE PIECES
TURN LIGHT BROWN AND EVENLY FRIED.

MAKE POWDER OF JEERA. DRY FRY BESAN IN HOT KADAI ON LOW FIRE
TAKING CARE NOT TO BURN THE FLOUR. REMOVE AND MIX WITH CHILLI
POWDER, JEERA POWDER AND LG. ADD THIS POWDER TO COOKED PAVAKAI
IN KADAI AND SAUTE. KEEP STIRING FOR A WHILE AND ADD LITTLE
SALT JUST REQUIRED FOR THE POWDER- MIX AND REMOVE.
THIS CAN BE HAD WITH ROTI, AND HOT RICE WITH GHEE ALONG WITH RAW ONION
PIECES. MANY OF THE FRIED CURRIES CALLED "VEPUDU" IN ANDHRA STYLE
ARE HAD WITH RAW ONION PIECES WHEN MIXING WITH RICE-SPECIALLY
WITH GONGURA PACHADI SAADAM.

Saturday, May 2, 2009

DRUMSTICK CURRY

 MURUNGAIKAI /DRUMSTICK IS USUALLY USED FOR SAMBAR IN MOST SOUTH
INDIAN HOUSES. THE UNIQUE AROMA WHILE COOKING IT IS APPETISING.
I TA STED THIS CURRY IN MY FRIEND'S HOUSE WHILE IN UAE. THEY ARE FROM
ANDHRA PRADESH AND MOST OF THE CURRIES THEY COOK ARE IN GRAVY FORM
AND THEY ARE SPICY.MY CHILDREN LIKE THIS CURRY VERY MUCH AND WHEN
DONE WITH TENDER DRUMSTICKS THEY TASTE GOOD.

DRUMSTICKS 4 NOS

TOMATOES 4 NOS

ONION 1 NO

GINGER GARLIC PASTE 1 TSP

GREEN CHILLIES 4NOs

DANIA POWDER 1TSP

RED CHILLI POWDER 1TSP

CINNAMON STICK PIECE

OIL

SALT

HALDI 1/2 tsp


CUT DRUMSTICKS, ONION AND TOMATOES AND KEEP.
HEAT OIL (2 TABLESPOON) IN A PAN, ADD CINNAMON,AND THEN ONION AND FRY.
ADD GINGER GARLIC PASTE AND SAUTE. ADD DRUMSTICK PIECES AND SPRINKLE
LITTLE WATER, COVER AND COOK ON MEDIUM FLAME.KEEP STIRRING NOW AND THEN.
WHEN 1/2 DONE,ADD TOMATOES, SAUTE AND ADD SALT,HALDI, SLIT GREEN CHILLIES COVER AND COOK.
WHEN TOMATOES BECOME PULPY ADD DANIA POWDER AND CHILLI POWDER MIX AND COOK FOR A WHILE TILL RAW SMELL OF DANIA AND CHILLI POWDER GOES.REMOVE AND GARNISH WITH CORIANDER LEAVES.

Monday, April 13, 2009

ROASTED EGG PLANT(SUTTA KATHIRIKKAI) GOTHSU

In the same catogory of Macial one more recipe which is made in a
simple way is this EGG PLANT and tuvar dal side dish.
Though there are many ways to use Egg plant it tastes best when you
pick the fat and big variety and roast it on flame direct.Many delicious
recipes are made with this "SUTTA KATRIKAI".The one below is among them.

INGREDIENTS

BRINJAL 2 (BIG VARIETY)

TUVAR DAL 1/4 CUP

GREEN CHILLIES 5

LIME 1

LG (KARAISAL) 1TSP
OR
LG POWDER 1/4 TSP

SALT

CORIANDER LEAVES


FOR TEMPERING

MUSTARD 1/2 TSP

CURRY LEAVES

GINGER PIECES 1 TSP

CHOOSE HEALTHY BRINJAL.APPLY OIL AND ROAST BRINJAL ON FLAME DIRECT

ROTATING TILL EVENLY SOFT ALL OVER. PEEL BURNT SKIN AND MASH.

THE QUANTITY YOU GET AFTER ROASTING 2 BRINJALS WILL BE 2 CUPS FULL.

IT DEPENDS ON THE SIZE OF BRINJAL YOU GET.COOK DAL IN PRESSURE COOKER.

TAKE COOKED DAL IN A PAN, ADD WATER TO DILUTE DAL. ADD SALT, MASHED

BRINJAL AND LG.

CUT GREEN CHILLIES AND SAUTE THEM IN LITTLE OIL AND ADD TO DAL

AND THEN BRING THIS TO BOIL.REMOVE JUST AFTER FEW MINUTES NOT ALLOWING

IT TO BOIL FOR LONG.

IN HOT OIL MAKE TEMPERING ADDING MUSTARD AND GINGER PIECES.

ADD THIS TO DAL GARNISH WITH CURRY LEAVES (TEARING THEM TO PIECES)

AND CORIANDER LEAVES. ADD JUICE OF LIME.

THIS IS CALLED AS "GHOTSU" AND IS A VERY GOOD SIDE DISH FOR VENPONGAL.

Saturday, April 11, 2009

YAM (SENAKIZANGU) MACIAL

This MACIAL is done with YAM. Peel the yam and pressure cook as a
big chunk cool and cut to desired pieces. We can even cut the
raw yam into cubes and cook directly in a vessel with water.Cooked
tuvar dal is required for this. When you pressure cook dal, yam can
also be cooked in another seperator same time.


INGREDIENTS

THUWAR DAL 3 FISTFUL

TAMARIND 1 LIMESIZE
OR
TAMARIND PASTE 1 TSP

GREEN CHILLIES 2

HALDI 1/4 TSP

SALT


FOR TEMPERING:

MUSTARD 1/2 TSP

UDITH DAL 1 TSP

METHI SEEDS 1/2 TSP

RED CHILLIES 2

CURRY LEAVES

LG 1/2 TSP
or
perungaya karaisal 1/2 tsp


PRESSURE COOK DAL AND KEEP. CUT YAM INTO CUBES
AND SOAK TAMARIND IN 1 CUP WATER AND EXTRACT PULP.
SLIT GREEN CHILLIES. COOK YAM IN A VESSEL WITH JUST ENOUGH WATER
ADDING HALDI.DRAIN WATER ADD TAMARIND EXTRACT,SALT AND GREEN CHILLIES AND BRING TO BOIL.ADD COOKED DAL AND ALLOW TO BOIL, DULY ADJUSTING CONSISTENCY ADDING WATER.

IN HOT OIL DO TEMPERING AND ADD TO DAL AND ALLOW TO BOIL FOR FEW MINUTES.

GARNISH WITH CORIANDER LEAVES.

IN THE SAME WAY WE CAN MAKE WITH ONLY TOMATOES. INSTEAD OF YAM PIECES CUT 2 TOMATOES

AND BOIL IN TAMARIND EXTRACT AND FOLLOW SAME METHOD.

PAITHAMPARUPPU MACIAL

This recipe of MACIAL is easy to make.Though the word "macial"
means "to mash", there is no such process in this recipe. It tastes
good when it is done the way given below.My mother does it this way
and very few times i get the same tinch though i made it several
times.I used to keep changing the stores to get the right type of
moong dal, thinking the taste depends on the type of moong dal.To
some extent it is true. And also while cooking dal it should be
seen as seperate dal and look "ELAI ELAI AGA". That is the term we
use to imply the cooked stage of dal.The tamarind used here is half
the measure we use for sambar. This recipe replaces sambar in the menu.
Fried applam or fryums go very well with macial sadam.

Most of the preparations in the day to day menu never had much of spices
like masala powder, not even onion. So the ordeal of peeling and cutting
onion too was not there. But all the recipes tasted good. These were the
comfort food in many families.I am giving two types of macial one with
moong dal and the other with tuvar dal.


INGREDIENTS

MOONG DAL 3 FISTFUL

TAMARIND 2 MARBLE SIZE
OR
TAMARIND PASTE 1/2 TSP

TOMATOES 2 MEDIUM SIZE

GREEN CHILLIES 2

HALDI 1/4 TSP

SALT

CHILLI POWDER 1/2 TSP

FOR TEMPERING:

MUSTARD 1/2 TSP

UDITH DAL 1 TSP

METHI SEEDS 1/2 TSP

RED CHILLIES 2

CURRY LEAVES

LG 1/2 TSP
or
perungaya karaisal 1/2 tsp


WASH DAL AND KEEP. CUT TOMATOES AND SOAK TAMARIND IN 1/2 CUP WATER

AND EXTRACT PULP. SLIT GREEN CHILLIES. IN A PAN COOK DAL IN ENOUGH

WATER ADDING HALDI. WHEN 1/2 DONE ADD CUT TOMATOES, GREEN CHILLIES,

SALT. ADD TAMARIND EXTRACT AND BOIL. WHEN DONE ADD CHILLI POWDER AND MIX.

INHOT OIL DO TEMPERING AND ADD TO DAL AND ALLOW TO BOIL FOR FEW MINUTES.

GARNISH WITH CORIANDER LEAVES.

WHEN MOON DAL IS COOKED DIRECT IT DOES NOT BECOME STICKY. THE CONSISTENCY SHOULD BE THIN FOR THIS MACIAL.

Wednesday, April 8, 2009

CARROT AND FENUGREEK CURRY

When we see carrot first thing we get in mind is to use it to make halwa--a sweet dish. And also feel like using it for salad or kosambari. It is also used as one of accompaniment while making fried rice or korma.We rarely use to make curry with it--though it tastes good and good for health, often it is disliked by children and even elders.Any vegetable when it is combined and done with other vegetable its taste differs and for that onion and potato go very well with all vegetables. I learnt this recipe from my friend when i was in UAE. It is simple
to make, with less effort,but tastes great and goes very well with rice and roti. An extra ingredient goes long way when used in a different way.Methi seeds in this recipe give taste and the seeds by itself taste yummy taking the sourness from tomatoes.I am sure everyone will like this.

INGREDIENTS

CARROT 500 GMS
ONION 1
TOMATOES 2
GREEN CHILLIES 3
METHI SEEDS 2TSP
OIL 3 TSP
HALDI 1/4 TSP
SALT

FOR TEMPERING:
MUSTARD 1/2 TSP
UDITH DAL 1/2 TSP
RED CHILLIES 2
CURRY LEAVES

METHOD
DICE CARROTS, CHOP ONION INTO FINE PIECES, CUT TOMATOES , SLIT GREEN
CHILLIES AND KEEP. SOAK MEETHI SEEDS IN 1/4 CUP OF WATER BEFORE HALF AN HOUR. HEAT OIL ADD MUSTARD THEN ADD UDITH DAL, RED CHILLIES CURRY LEAVES AND FRY. ADD GREEN CHILLIES, ONION AND SAUTE.
THEN ADD CARROTS, SOAKED METHI SEEDS, HALDI AND ADD LITTLE WATER
TO ALLOW THE CARROTS TO COOK. COVER AND COOK ON MEDIUM FLAME STIRING
IN BETWEEN. WHEN 3/4 DONE ADD SALT AND MIX. COOK TILL WATER IS OBSERVED
AND CARROTS ARE FULLY COOKED.

Tuesday, April 7, 2009

SEPANKIZANGU (COLACASIA) ROAST

This recipe of colacasia (SEPANKIZANGU) is unique. Usually colasia
requires pre cooking and it is sticky by nature. So it is cooked
peeled and cooled and even refrigerated for some time before making
the curry.I am sure no one says "NO" to it when it is roasted and
served spicy.

It is done in a different way in our house. I remember we used to
make this paste in the traditional 'AMMI' quickly with the best result.
Because we use raw ingredients to make this paste.

COLACASIA 500 GMS

OIL 3 TSP

HALDI 1/4 TSP

SALT TO TASTE

FOR PASTE:

UDITH DAL 3 TSP

TAMARIND 1/2 LIME SIZE
OR
3TSP PASTE

RED CHILLIES 4


FOR TEMPERING:

MUSTARD 1TSP

UDITH DAL 1TSP

CHENADAL 1 TSP

BROKEN RED CHILLIES 2

CURRY LEAVES

LG 1/2 TSP


COOK COLACASIA, PEEL AND CUT TO REQUIRED SIZE AND COOL.

MAKE COARSE PASTE OF UDITHDAL,TAMARIND AND RED CHILLIES

ADDING VERY LITTLE WATER.ADD SALT AND MIX THIS WITH COOKED

VEGETABLE ENSURING IT IS COATED WELL ALL OVER.

HEAT OIL IN PAN MAKE TEMPERING ADD THE VEGETABLE,

AND SAUTE USING THE SPATULA FROM UNDER THE VEGETABLES,

TAKING CARE NOT TO BREAK THE PIECES. COOK ON LOW FLAME

TILL THEY ARE ROASTED.

THE SAME WAY YAM CAN BE MADE.USE 500 GMS YAM. CUT THE YAM

TO MEDIUM CUBES AND FOLLOW SAME PROCEDURE. TO GET BEST

RESULT YOU CAN SAUTE THE COATED PIECES FEW AT A TIME IN PAN AND

REPEAT WITH REMAINING PIECES, TO GET ALL THE PIECES EVENLY ROASTED.

RAW PLANTAIN CURRY

Vegetables are best source of vitamins and when eaten fresh they are
very beneficial.The best form is raw(not all vegetables)in salad form.
When we take different colours of vegetables in our daily consumption
nothing like that--since there are different sources of supply of vitamins
in each colour. In India we get greens in plenty and we need not
store them as we get daily. Apart from greens the vegetables bought
fresh can be used instead of storing them for long in fridge as the
freshness is not retained long. I feel it is better to keep them after
cooking, as it is the case in many houses because they go for work and
will not have time to cook daily.
Even while cooking, some vegetables can be steamed and cooked. Example
cabbage --since it has vitamin C in it--it is not advised to cook
long to retain the full benefit.It is also anti cancerous i heard.
And at the same time I have seen my elders cooking some vegetables
to remove either the bitterness or to make it soft. Also the oil
used to make the dish will be less after the par boil.

Such vegetables are colacasia, Yam and even raw plantain and brinjal
is cooked so. When done so really they taste better.

This recipe of raw plantain is commonly prepared in our house.The name
given for such type of cooking is "SAATAALLIPPU"

RAW PLANTAIN (VAZAIKAI) 2

TAMARIND 1/4 LIME SIZE

OR TAMARIND PASTE 1TSP

HALDI 1/4 TSP

SALT

GRATED COCONUT 2 TBLSP

GREEN CHILLIES 2

OIL 2TSP

FOR TEMPERING:

MUSTARD 1/2 TSP

UDITH DAL 1/2 TSP

CHENA DAL 1/2 TSP

RED CHILLIES 2

CURRY LEAVES FEW

LG 1/4 TSP

OR 1/2 TSP WATER OF SOLID LG


CUT PLANTAIN INTO FLAT PIECES. THICKER THAN THE WAY WE DO FOR CHIPS.

THE SIZE OF EACH PIECE IS LEFT TO YOUR DESIRE.

BOIL WATER ENOUGH TO IMMERSE THE CUT PLANTAINS, ADD HALDI, SALT AND

TAMARIND AND BRING TO BOIL TILL 3/4 DONE. REMOVE AND DRAIN.ALLOW TO

COOL. IF USING TAMARIND REMOVE THE COOKED PIECES OF TAMARIND.

HEAT OIL IN A PAN ADD MUSTARD, THEN DALS CHILLY PIECES CURRY LEAVES

AND CUT GREEN CHILLIES AND FRY. ADD LG AND THE COOKED PLANTAIN.

SAUTE, ADD SALT, GRATED COCONUT AND SAUTE FOR A WHILE AND REMOVE.

THIS TASTES GOOD WITH THE SOUR TINCH.

Brinjal can be done same way. You can use 500gms brinjal in place of
plantains.

Friday, April 3, 2009

PALAK RICE

 This spinach rice tastes yummy. The combination of kasuri methi with palak gives aroma and the paneer pieces add the taste to the whole dish. Since we get frozen palak paste here in Moscow the recipe came out
well with the green colour of palak retained.

Ingredients:

cooked basmathi rice 3 cups

palak paste 1 cup

paneer cubes 1 cup

grated paneer 2 tbls spn

kasurimethi 2 tsp

ginger garlic paste 2 tbls spn

big onions 3 nos

green chillies 4 nos

salt.

METHOD:
Heat oil in a pan,add cut onion , fry and then add slit green chillies.
Add ginger garlic paste and saute. Add palak paste fry and then add panerr cubes and fry.
Add salt, then the cooked rice and mix.
Add masuri methi (dried methi leaves) by powdering with palms.
Garnish with grated paneer.

To make palak paste:

Clean palak and cut only the edges, wash and keep.
To blanch this- take a big vessel and boil ample water in it.
Immerse the palak as a whole, boil for 5 min.
Put off stove drain n keep aside. when cool make paste in mixie/blender.
since you need 1 cup paste for three cups of cooked rice for this recipe-
check the quantity of green leaves you need depending on the size of greens kattu
you get in your place.

To make rice (basmathi):

Take one n half cups of rice to make 3 cups when cooked.
Cook rice direct and drain water.For this in a big vessel boil water.
Then when it boils add cleaned and soaked rice and cook till done.
Add juice of one lime while cooking rice so that the grains come seperate.
When done remove and drain.

HOTEL SAMBAR

Recently in an interview, in Europe channel, I heard Mrs.Mallika Badrinath telling  hotel sambar  tastes good
as they use masoor dhal. I tried this recipe today in my own way using masoor dal and it came out very well.
The preparation time for this sambar is 10min.Keep all the items ready and it takes very less time to cook.

Ingredients:

Any vegetable (for thaan)

onion 1 small

tomato 1 small

green chillies 2

curry leaves

haldi 1/4 tsp

sambar powder 4 tsp

masoor dhal 3/4 cup

salt

tamarind 1/2 lime size

For tempering:

rai 1/2 tsp

methi 1/4 tsp

red chilly 1

LG 1/4 tsp

jeera 1/2 tsp

ginger pieces 1/2 tsp

garlic pieces 2cloves


Method

Cut vegetables into big pieces. slit chillies and keep. soak tamarind
and extract essence in a cup of water. Use small cooker. Heat 2tsp
oil in cooker outer. Add tempering items, then vegetables, haldi
and then the masoor dhal and saute. Add sambar powder, little salt
and mix. Add 1 1/2 cups water and pressure cook for 3 whistle.
meanwhile in a vessel bring the tamarind extract to boil. Open
cooker lid add tamarind extract and bring to boil adding little
more salt.
Adjust consistency and garnish with coriander leaves and
a spoon of ghee.A small piece
of jagree can be added.

The use of masoor dhal gives good flavour like hotel sambar. cooks fast,
and gives more quantity with little use of dhal and the consistency
is thick.When using very soft vegetables cook seperately with salt in
very little water or alternatively in M/v and add to sambar when
adding tamarind extract. follow same procedure with onion and tomatoes.

The measure of tamarind and green chillies can be adjusted as per your taste.

Wednesday, April 1, 2009

BRINJAL MENDIYAKEERAI CURRY

Ingredients

Brinjal 500gms

methi leaves 1 cup

haldi 1/4 tsp

salt

besan 3 tsp


Grind to paste:

green chillies 4

coriander leaves 1/2 cup

For Tempering:

mustard seeds 1tsp

udith dal 1 tsp

chena dal 1/2 tsp

red chillies 2

curry leaves little

Lg little

Heat oil in a pan, add mustard, udith dal, chena dal, red chillies
curry leaves and lg powder then add cut (lengthwise) brinjal and saute.
Sprinkle water cover and cook. When half done add haldi and salt.
Add the methi leaves and the ground paste and mix well. Little water
can be added to make the methi leaves cook. Cover and cook. When
there is still water in it add the paste of besan (use just few spoons
of water to make paste) and mix well. Remove cover and cook on low
fire till besan paste absorbs and take care not to allow the curry
to stick to bottom.

SPINACH KOOTTU

In koottu variety here is one more recipe which tastes good with
certain vegetables.Most of the time we make with palak- also snake-gourd,
Ridge gourd (peerkangai) and bangalore katrikai tastes good.

Ingredients

Palak -- 3cups
(when cut)
moong dal 1/2 cup or 100gms

haldi

Lg

salt

grind to paste

grated coconut 1/4 cup

jeera 1 tsp

green chillies 2 to 3

Tempering:

mustard 1/2 tsp

red chilly 1


cut palak. clean moong dal. cook both palak and dal in enough water.

when half done add salt and haldi.

Make smooth paste of coconut,green chillies and jeera. Add this

to cooked dal and add few curry leaves and Lg.Allow to boil for

sometime. Do tempering in hot oil with mustard seeds, red chilly.

Coconut milk can be added in place of grated coconut at the end.

Saturday, March 28, 2009

VENDHAYAM ARAITHU VITTA KUZUMBU

This kuzumbu can be prepared quickly in no time, as you need not cook dhal seperately for this.
This kuzumbu rice tastes very good. Makes a good menu with curry and rasam.

Cut Vegetable pieces 100gms
(lady's finger, brinjal, drumstick,
mulangi,white pumpkin any of the above)
Tamarind lime size

fry and powder:

Thuwar dal 5 tsp
chena dal 2 tsp
Methi seeds 1 tsp
Red chilli 4 to 5
Lg little
curry leaves
Grated coconut 3 tsp
Salt
Haldi

For Tempering :
Mustard seeds, red chilli,curry leaves

METHOD
cut vegetable and soak tamarind in one glass of water and keep.cook veg in little water and when half done add haldi then salt.when vegetable is fully cooked pour the extract of tamarind andbring to boil. Add few curry leaves.Fry the ingredients given under "fry and powder" in little oilCoconut can be added last in kadai after frying dals etc.Make powder and add this powder after diluting with water to kulumbuand bring to boil. keep on low fire and stir. See that it does notstick to bottom. remove and do tempering.If you are using bendi or brinjal first season then add cut vegetables fryfor sometime, add water (little) and also little salt justenough for veg. when done add tamarind extract and followthe remaining method.A little jagree can be added in the end.Adjust consistency by adding water in the end if it is very thick.

Friday, March 27, 2009

PARUPPU PULI VECHA THUVAIAL

PARUPPU PULI VECCHA THUVAILAL
TUWAR DAL 2 (KAI PIDI OR KUZU KARANDI FULL)
RAI 1/2 TSP
METHI SEEDS 2 TSP
RED CHILLIES 5 TO 6
TAMARIND 1/2 LIME SIZE
SALT
LG POWDER 1/2 TSP OR WATER OF KATTI LG 1/2 TSP
HEAT OIL (3 TSP). ADD THE ABOVE INGREDIENTS EXCEPT TAMARINDAND SALT.FRY TILL DAL IS GOLDEN COLOUR AND GIVES GOOD SMELL.ADD LG POWDER LAST.SOAK TAMARIND IN LITTLE WATER.GRIND TOGETHER WITH SALT USING LITTLE WATER TO A COARSE PASTE. TO THE SAME RECIPE U CAN ADD TOMATOES. FOLLOW THE SAME METHOD AS ABOVE. IN THE SAME KADAIAFTER REMOVING DALS HEAT OIL (2 TSP) ADD CUT TOMATOES(3 TO 4),AND TAMARIND(INSTEAD OF SOAKING),SAUTE- CLOSE AND COOK ON MEDIUM FLAME TILL IT IS DONE.PUT OFFSTOVE. KEEP KADAI COVERED FOR SOME TIME, COOL AND GRINDALONG WITH ALREADY COARSELY POWDERED DALADDING SALT.FOR THIS RECIPE U CAN REDUCE TUWAR DAL QUANTITY.THIS IS BEST ACCOMPANIMENT TO KOOTTU.

PORICHA KOOTTU

KOOTTU-MANY OF US KNOW THE NAME OF THIS RECIPE.THIS ITEM FINDS PLACE IN ALL THE SOUTH INDIAN MENU ALONG WITH CURRY SAMBAR AND RASAM.IN MOST OF THE HOUSES IT IS HAD AS MAIN ITEM WITH KULUMBU.SINCE THEY USE DAL FOR KOOTTU THEY DONT MAKE KULUMBU WITH DAL AGAIN -BUT WILL GO FOR PLAIN KULUMBU WITHOUT DAL. IT IS BEST CHOSEN FOR THE NIGHT MENU IN MY HOUSE WITH THUVIAL WHICH HAS TAMARIND IN IT. THE USUAL COMBINATION IS IF ONE HAS SOUR TASTE THE OTHER SHOULD BE WITHOUT SOURNESS. SO THEY RIGHTLY NAMED 'PORICCHU' AND 'PULIPPU'.THAT IS WHY THIS KOOTTU IS CALLED PORICHA KOOTTU. IT TASTES GOOD ONLY WITH MOONG DHAL AND GIVES GOOD TASTE WHEN IT IS DONE AS 'ARAITHU VITTU'.THOUGH THE RECIPE IS SIMPLE TO MAKE WHEN SOME INSTRUCTIONS ARE FOLLOWED IT COMES OUT AUTHENTICALLY.THE VEGETABLES YOU CHOOSE TO DO THIS ENHANCES THE TASTE. IN ORDER OF PRIORITY WE CAN SAY --BRINJAL CLUSTER BEANS(KOTTUVARANGAI),AVARAIKAI,BEANS,SNAKE GOURD,CULIFLOWER AND CABBAGE.IF YOU CHOOSE TO PRESSURE COOK THE DHAL AND VEGETABLE THEN JUST ONE WHISTLE SHOULD BE ALLOWED. IT CAN BE DONE DIRECTLY IN A VESSEL.AND WHEN DONE SO THE DHAL WILL NOT COME STICKY.DEPENDING ON THE VEGETABLE YOU USE THE TIME TAKEN TO COOK IT ALSO DIFFERS.BEAN TYPE VEGETABLES CAN BE COOKED SEPERATELY TO AVOID DHAL BECOMING TOO SMOOTH WHEN COOKED TO GETHER.EVEN THE QUANTITY OF VEGETABLE REQUIRED TO COOK THIS RECIPE IS LESS. IF YOU REQUIRE HALF KG FOR CURRY YOU REQUIRE ONLY 1/4 KG FOR THIS. THAT IS THE REASON OUR ELDERS USED TOCHOOSE THIS TO MAKE IN NIGHT WITH THE VEGETABLE WHICH IS LEFT AFTER USING IT FOR MAKING CURRY.I REMEMBER THE ITEMS PREPARED IN THE MORNING WERE NEVER CARRIED FORWARD FOR USE IN THE NIGHT. THEY PREPARE THIS FRESH FOR THE NIGTH MENU WITH PULI-VECCHA THUVAIL. RASAM PREPARED IN THE MORNING WILL DEFINETLY BE ENOUGH FOR NIGHT TOO.THIS KOOTTU GOES VERY WELL WITH ROTI/CHAPATHI TOO.
PORICHU-KOOTTU
MOONG DHAL 1CUP
VEGETABLE(BRINJAL/BEANS/CAULIFLOWER) 250GMS
HALDI 1/4 TSP
SALT
LG
JEERA 1/2 TSP
CURRY LEAVES
FRY AND POWDER :
UDITH DHAL 2 TSP
RED CHILLIES 2
PEPPER CORNS 1/2 TSP
GRATED COCONUT OR DRY COCONUT POWDER 3TSP
FOR TEMPERING
MUSTARD 1 TSP
UDITH DAL 1TSP
LG
RED CHILLIES 1
CUT VEGETABLES OF YOUR CHOICE, CLEAN DHAL. IN A VESSEL COOK DHAL WITH
ENOUGH WATER. ADD HALDI. WHEN DAL IS HALF DONE ADD VEGETABLES.
ADD SALT CURRY LEAVES AND LITTLE LG.FRY UDITH DHAL, RED CHILLIES,
PEPPER AND IN THE END ADD COCONUT AND PUT OFF STOVE. GRIND TO SMOOTH
PASTE ADDING JEERA. ADD THIS TO COOKED DHAL AND VEGETABLE AND BRING
TO BOIL. HEAT OIL ADD MUSTARD, UDITH DHAL,RED CHILLIES AND REMOVE.
THE MEASURE OF RED CHILLIES AND PEPPER CAN BE ADJUSTED AS PER TASTE.
THE PEPPER AROMA AND TASTE WILL BE PROMINENT IN THIS RECIPE.
WE USE SOLID FORM OF LG IN PLACE OF POWDER. POWDER WILL BE USED FOR
TEMPERING ALONE. THERE IS A BEST WAY TO USE THE KATTI LG - BREAK THE
BIG PEICE INTO SMALL PEICES. USE A SMALL COMTAINER WITH LID TO PUT ONE PEICE
AT A TIME. ADD 2 TSP OF WATER N SOAK BEFORE YOU START COOKING. CAN USE FEW DROPS AT A TIME FOR EACH ITEM.CAN ADD 2 TSP WATER AGAIN FOR NEXT
USE TILL THE PEICE DISOLVES FULLY.
THE INGREDIENTS USED TO FRY AND POWDER CAN BE MADE IN MORE PROPORTIONS
AND STORED. THE SAME POWDER CAN BE USED FOR IYENGAR VATHAKULUMBU.
AND ALSO FOR PORICHA KOOTTU WHEN DONE AGAIN.

Thursday, March 26, 2009

SAMAYAL PURANAM

I am thrilled to cook here in Moscow with the available vegetables. And go to get our indian ingredients available only in one indian store here.It is really nice to have our indian food with olive oil.How delicious it is to have our milagu rasam when the temperature is minus 10 and snowing on and off. Daily i browse and watch all the blogspots and do a different item.I feel proud to be a vegetarian and enjoy cooking.Get satisfied by just seeing the recipes and the photos in some blogs-- and nice to read the comments and to know that all the friends are in the same state of mind with the naustalgic feeling and always think of our THAI NAADU which they visit once in a while. But at the same time try to bridge the gap-- by hosting parties regularly and feedingthe bachelors and newly married couple.Parents ARUMAI thalli vandadaan theriyum enbadai thelivva parka mudigiradhu. I decided to be at home taking voluntary retirement from government service.My daughter by then grew up to marriageable age. Thought i will teach her cooking --atleast basic ones. Forgot that we are in net world_would-be grooms staying abroad chat with their fiances and mentally train them. And to my surprise she learnt one or two items of her choice in short period.But was struggling to know the names of the pulses and their uses. If she tells correctly in tamil wl make mistake in English --becos you need to pickup seeing the label in super market.Some vegetables english names were very difficult to understand without seeing them.She went with a couple of gifts of cookery books. I was prepared to help her on chat. But she gave me surprises and gave me sites to browse.Started hosting parties with starters followed by 7 to 8 items trying them all for the first time. Then i understood kalyana seer for girls now-a days is computer--and ofcourse internet connection is common in U.S.A.For the 1st one year i used to send her recipes through mails -which we follow in our tradition. I travelled to stay with my son who is pursuing his studies in Tucson,but failed to teach him cooking.He is happy with the food he gets in his Universityfoodcourts.Now came7th time to Moscow to be with my husband, who is also a good cook.I wish all my co-borns, their children who are all scattered in different part of this globe go through these recipes in my blog - and surely will remember those days when these were our regular items andbest prepared by mom.And my brother who keeps telling my little niecesthe benefit of curd rice to make them eat,was correct totell he will show it to the world bya site named"thachimommu.com".We are five children to our parentsand all are good cooks.Thanks to dad and his native place which isknown for its hospitality and good food and have to their creditsome signatures recipes. Shall continue putting them in my blog.

Wednesday, March 25, 2009

KEERAI-PULIPPU



KEERAI PULIPPU

KEERAI 3 KATTU

TAMARIND EXTRACT 1CUP

GREEN CHILLIES 2

JEERA 1 TSP

SALT

HALDI 1/2TSP

FOR TAMPERING

MUSTARD 1TSP

TOOR DHAL 4 TABLESPOON

DRY RED CHILLIES 3

METHI SEEDS 1TSP

LG 1/2 TSP

METHOD

CLEAN AND CUT GREENS. THIS CAN BE MADE WITH ANY VARIETY OF KEERAI. BUT
BEST TASTES WHEN PREPARED WITH ARAKEERAI.IN PLACES WHERE YOU GET ONLY
AMARANTH LEAVES AND PALAK YOU CAN MAKE WITH THAT.USE ONE LIME SIZE TAMARIND OR ACCORDING TO YOUR TASTE TO MAKE ONE CUP EXTRACT

ALTERNATIVELY USE 3 TSP PASTE DILUTED TO ONE CUP EXTRACT.SLIT GREEN CHILLIES AND KEEP. HEAT OIL IN PAN OR COOKER OUTER,ADD MUSTARD WHEN IT SPLUTTERS ADD TOOR DHAL, RED CHILLES,METHI SEEDS AND FRY TILL GOOD AROMA COMES AND DHAL TURNS GOLDEN. ADD LG THEN KEERAI,SLIT GREEN CHILLIES, JEERA AND SAUTE. ADD ONE CUP OF WATER ,HALDI AND SALT AND COOK TILL DONE. WHEN USING (SMALL) PRESSURE COOKER ALLOW FOR 3 WHISLES AND REMOVE LID ADD TAMARIND EXTRACT AND BRING TO BOIL TILL THE REQUIRED
CONSISTENCY IS GOT. THIS GOES WELL WITH SUTTA APPALAM.

ENJOY THE DISH!

Sunday, March 22, 2009

PARUPPU THUVAIL

hi...This parruppu thuvail will go very well with the vatha kuzumbu.
It is usually a combination of quick menu when you are running out
of vegetables at home.
Fry these ingredients in little oil
chena dal 1 cup
dry red chillies 3
pepper corns 1/2 tsp
Grind to smooth paste with salt.
Should be had with hot rice n ghee.
Thottukka sollanuma iyengar vatha kuzumbu
irruke.

Iyyengar Vatha Kuzhambu

Hi i am a new blogger...Hema...
I am from Hyderabad (now camp at Moscow). Iyengar vatha kuzhambu is
different--varuthu araithu saivadhu.
Uluthamparuppu,varamilagai,milagu
perungayam and little grated coconut---fry in little oil and powder.
Do the same as you do for vathakuzumbu-1st fry vathal(manatakkali/sundiakai/pavakai vathal)along wiht mustard n curryleaves, then add pulikaraital
salt when it boils add the powder
and boil. This will not be thick
kuzumbu or oil floats in layer on the top of the kuzumbu. It looks glazy
but tastes superb. Can add jaggery
for sweet toothers.Perungayam katti
varthu araithal tastes koodum.Panni
saapittu dhaan parungalen.