Nivedyam - Kesari

Ingredients :

Sooji/White Rava - 2 cups

Sugar - 2 cups

Cardamom- crushed(1 tsp)

CashewNut - a Handful

Resins - A handful

Ghee - 1/2 cup

Pachai Kalpooram - 1 v. small pinch

Green/Orange food color a pinch

Method :

Boil 3 cups of water In a Kadhai or non stick pan .

after it boils add the crushed Cardamom ,sugar and Stir well till sugar dissolves .

Mow Add the sooji slowly while stirring so that lumps don't form .

stir slowly add the ghee.

When water evaporates .Cut off the flame .

Roast Cashews and Resins in Ghee(2 tbsp) .

Garnish with the roasted Nuts n Resins.

Vatral Kulambu

Ingredients :
Tamarind : a lemon sized ball / Tamarind paste -3 tsb.
Garlic - 15 pods
small onion - 15(skinned)
curry leaves - a handful
Gingelly oil - 4 tbsp .
3 to 4 Table spoons of Vatral (Manathakkali or Sundakkai or any other Vatral, but in my opinion Sundakkai and Manathakkali are the best tasting Vatrals)
Mustard seeds - 1/2 tsp
Jeerakam - 1 tsp
pepper - 1 tsp
kadala parupu- 1/2 tsp .
turmeric powder - 1/2 tsp
chilly powder -2 tsp
sambhar/pulikulambu powder -2 tsp
brown sugar - 2 tsp
asafoetida powder - to sprinkle
salt - as per taste

Method :
Soak the Tamarind in a little water and extract the juice .

Fry Vatral in little oil till dark brown and keep aside
To this juice add turmeric powder, brown sugar and keep aside .
Heat gingelly oil in a kadhai ..till it turns smoky add mustard seeds ,after it starts sputtering add the jeerakam ,perrper corns,curryleaves ,onion and garlic.
Fry till the onion turns golden brown.
add Vatral which you have fried .
Now add the kept aside juice ,the chilly and kulambu powders .
add a little more water .
Boil it and simmer it till it thickens .
Serve with Hot rice and appalam .

Happy Independance day !!

Happy Independence day to all !

Egg Curry and Chapati

Summer Express Cooking Event

For this event,I have used egg kulambu which takes about 15 - 20 min. depending on how much of the ingredients we already have ready like chopped onions ,ginger garlic paste ,tomato puree etc.I'm doing it the traditional way .Cutting all the necessary prior to cooking .As an accompaniment I'm using ready made chapati ,which we just have to toss slightly in the tawa before serving .

Ingredients :

Onion - 2 big

Tomato - 2 bigGinger - 2 " piece

garlic - 10 pieces

Green chilly - 3

Egg - 3

corriander leaves for garnishing

curry leaves a few

curry pattai - 2 small peices

all spice leaves- 2

egg kulambu powder / Garam masala - 2 tsp

Ghee / oil for frying

Method :

Heat the ghee in a kadhai.

Chop the onion and tomato(1 min)grate the ginger and garlic(30 sec.)

when the ghee is hot ,add the pattai and all spice leaves .stir for a sec .

Now add the onion ,fry till colour changes,now add the chillies, ginger and garlic .Fry till it becomes golden brown .

Now add the tomato and keep frying till the skin leaves the pulp.turn off the flame and put the above in a mixer and make a smooth paste .

Heat ghee in the kadhai and pour the blended mix into it .add the masala powder, salt and a liberal pinch of sugar,mix well.

When the puree turns hot ,Take each egg one by one and carefully break it open as close to the puree as possible .

Do not stir .simmer and cover for 3 min.turn off the flame .

Carefully transfer into a bowl making sre the eggs remain intact .

Garnish with Corriander .

Chapati :

Ingredients :Readymade chapati - 10

Method:Slightly toss the chapati's in the tava before serving .

This express meal takes barely 15 - 20 min. to make, nutritious too as it is a Balanced one.

Cumin Kashayam

Think Spice - Think Cumin Event
Since the purpose of this event is to know the uses of spices I thought I'll post a recipe of cumin with medicinal values .Cumin is an excellent digestive aid ,an appitite stimulant , medicine for cold .
For any and all of these problems ..we get best results if they are taken in the following format.

Ingredients :
Cumin seeds - 2 tbsp
Pepper fresh - 2 tbsp
Ginger - 2 " piece
Thulasi leaves- a handful
Water 3 cups
Brown cane sugar - 3 tbsp
Method :
Dry Roast Cumin and Pepper seperately .
Mash Ginger
Boil water ,add the ginger ,thulasi and the roasted seeds .
Simmer it for 15 to 20 min .
add the sugar and mix till sugar dissolves .
turn off the flame
Let it stand for 1/2 hour .
Drain the kashayam .
We can either drink it as it is or add it to milk and drink .
Taking this once a week relieves us of any kinds of digestive ailments and common cough and colds.

Venkaya Chutney(Onion Chutney)

Ingredients :

Onion - 2 big

Red Chillies(dry) - 5 nos

Salt as per taste

Oil 2 tsp

for seasoning :

mustard seeds - 1/4 tsp

split urad dal -1/4 tsp

curry leaves 6

Method :

Heat oil in kadhai when it is smokey simmer and add onions fry it till it is golden brown .

Now add redchillies and fry for a min.

Grind it in a mixer till smooth adding salt .

Transfer to a small bowl.

Heat a tsp of oil and when it turns smikey add the mustard seeds ,when they start sputtering off the stove and add the urad dal and curry leaves .

Pour the above mix on the chutney in the bowl and mix it .

Chutney is ready !!

Idly Podi(Idly Dosai Milagai Podi)

Ingredients:

Urad dal - 1/2 cup

Kadala Parupu - 1/2 cup

Yellu - 1/2 cup (white for yellow colour podi , Black for brown colour podi)

Red Dry Chillies - 8 (More or less as per our taste)

Asafoetida - 2 pea sizes

Garlic -10 no.(optional)

Salt as per taste

Method:

Roast each ingredient seperately till red (not burnt)

Grind them together with salt .

Immediately transfer to an air tight jar to preserve freshness.

Store it the the freezer compartment for longer aroma and freshness .

A very good combination for Idly and Dosai .

Aadi Ammavasai Samayal.

The new moon day is considered something special in almost all civilizations for one reason or the other. While some civilizations ascribe demonic qualities to this day, others consider this day as auspicious and benevolent.
In Tamil society, the two new moon days which matter most in a calendar year are the Thai Amavasai and Aadi Amavasai. Aadi Amavasai comes in Utharayanam period(generally from middle of January to middle of July) and the Thai Amavasai comes in Dhakshanayanam period( from middle of July to middle of January) The Aadi Amavasai day is specially marked for offering prayers and food to the dead forefathers. One can say that this day can be described as the Indian version of All Souls Day that is celebrated in Roman Catholic Churches.
Hindus believe that the offerings they make during this period of 15 days starting from this new moon day would reach their forefathers and appease them quickly. So the Hindus are expected to perform “Tharpanam” on this day, which is a recitation of certain mantras along with some rituals that would appease the dead forefathers and protect the offsprings of the performer of the Tharpanam.
Taking a holy dip in a river is considered a pre-requisite for performing a Tharpanam, as it is believed that all one’s physical as well as mental impurities are washed away by doing so. This day is celebrated with more religious fervour and Bhakti in different temples, both Vaishnavaite and Saivite, situated in India and elsewhere.

Samayal ,Today we do all the dishes with Naatu kai vegtables like Ladies finger,brinjal,Drumstick,all kinds of gourds.Below are some of the dishes prepared today.

(Above Image courtsey google images)

Parupu payasam

Ingredients:

Moong dal - 3/4 cup(cooked)

Chana dal - 1 tbsp(cooked)

Rice - 2 tbsp(cooked)

Jaggery - 2 cups

Ghee - 1 tbsp

Coconut scrapings - 1 (for making coconut milk)

Cashewnut- 1 tbsp

Coconut pieces - 2 tbsp

Method :

Extract 3 coconut milks.

The way to do this: first take all the scrapings of one coconut and grind it in a mixie with little water.

Then remove the milk by squeezing the ground coconut.

Since this is thick, it is first milk.

Like this remove coconut milk with the same scrapings two more times.

So you must have 3 coconut milks out of which the first will be the thickest, the second slightly thick and the third will be dilute.

keep these aside separately.
Add the coconut milk .

In a kadhai add jaggery and 1/2 cup water and melt the jaggery.

As soon as it melts, add the cooked dals and when it comes to a boil add the first milk and put off the gas immediately (note that after adding coconut milk should not be heated further) for garnishing, roast cashewnut and coconut pieces in ghee and add to the payasam.

Paruppu vadai

Ingredients:

Bengal gram(Kadala parippu) - 2 cups(soaked for 3 hrs and drained for 1 hr)

Onion - 1 no(chopped)

Pearl onions- 10nos(chopped)

Ginger - 1/4" piece(chopped)

Green chiliies - 1 - 2 nos(chopped)

Curry leaves - 10 nos(chopped)

Coriander leaves - A few(chopped)

Salt as to taste

Asafoetida powder 3 pinches

Oil for frying .

Method:

Grind 1 3/4 cup of Bengal gram in a mixer grinder into a coarse form.

Add the remaining 1/4 cup of dal to the ground dal along with all the other ingredients(except oil) and mix well.

Heat oil in a pan or a kadai.

Make balls off the dough and flatten them into the shapes of vadas.

Fry, till they turn brown.

Vendakai(Lady's finger/ okra) and Murungaikai(drumstick) Sambar

Ingredients :
For the Seasoning :
Oil -2 tsp
Mustard seeds - 1 tsp
Curry Leaves-15 nos.
toor dal -1 tsp
Vendhayam-1/2 tsp

Turmeric powder - 1 tsp.

For the sambar:

Vendaikai - 3 nos.(cut into bite sized pieces)

Murungaikai -1 nos(cut at pod intervals)

tomato - 1 big(cut small)

small onion -10 nos(skinned).

Corriander leaves -a handful for garnishing

asafoetida powder - to sprinkle a little

sambar powder - 2tsp

salt to taste

green chilly -3 (slit /chopped)

Toor dal -50 gms

Tamarind- a marble sized ball

Method

Soal the tamarind in water for a few minutes and extract the juice.keep aside

Cook the toor dal Till totally mashed ..no pods seens just a paste .

Cook the vendakai ,tomato and murungakai and onion in a cooker(easier ) till a single whistle .

Heat oil in a kadhai .
When it turns smokey ,First add the mustard seeds .
When they start sputtering add the rest of the ingredients .
Stir well.

now add the cooked dal and vegtables,chilles, add a cup of water ,tamarind extract.

add sambar powder ,salt. simmer 3 minutes .

Sprinkle asafoetida powder and mix throughly .

Garnish with corriander leaves .

serve with rice / idly / dosa /pongal /chapati .

Surakai Kootu

Ingredients :
For the Seasoning :
Oil -2 tsp
Mustard seeds - 1 tsp
Curry Leaves-15 nos.
toor dal -1 tsp
Coconut scraped - 1 1/2 tsp
Turmeric powder - 1 tsp.

To Grind:

Coconut Scrapings - 1/2 Cup

Jeerakam-1 1/2 tsp

Green Chilly- 3(add more or less as per your spicy needs)

For the Kootu
Surakkai- big 2(peeled & cut into cubes)

Corriander leaves to garnish.

Moong dal/pasi paruppu -1/2 cup(cooked till soft)

salt to taste

Method :
Heat oil in a kadhai .
When it turns smokey ,First add the mustard seeds .
When they start sputtering add the rest of the ingredients .
Stir well.Add the suraikai add a little water cover and cook for 3 min.

Now add the ground mixture ,cooked dal and salt.boil for a min,simmer for a min .

Garnish with corriander .

an excellent accompaniment for rice /chapati

Vazhakai Poriyal(Plaintain subzi /Cooked Plantain)

Ingredients :

For the Seasoning :

Oil -2 tsp

Mustard seeds - 1 tsp

Curry Leaves-15 nos.

toor dal -1 tsp

Coconut scraped - 1 1/2 tsp

Turmeric powder - 1 tsp.

Plantain(raw Banana) - big 2

salt as per taste

Method :

Peel and cut the banana into small cubes .

Keep aside .

Heat oil in a kadhai .

When it turns smokey ,First add the mustard seeds .

When they start sputtering add the rest of the ingredients .

Stir well.

Now add the cut plantain and spray a handful of water ,stir once add salt.Cover and cook for 3 minutes ,open the lid and cook till all the water has evaporated.

Garnish with curry leaves .

Chinna Vengayam ,Vellai Poondu Pulikulambu

Ah ! nalla karama ....gama....gama...gama'nu ...chappu kottitu sapida !

A hot and spicy tamarind curry .

A speciality of Soth India !

Ingredients :

Tamarind : a lemon sized ball / Tamarind paste -3 tsb.

Garlic - 15 pods

small onion - 15(skinned)

curry leaves - a handful

Gingelly oil - 4 tbsp .

Tomato -1 big (optional)

Mustard seeds - 1/2 tsp

Jeerakam - 1 tsp

pepper - 1 tsp

kadala parupu- 1/2 tsp .

turmeric powder - 1/2 tsp

chilly powder -2 tsp

sambhar/pulikulambu powder -2 tsp

brown sugar - 2 tsp

asafoetida powder - to sprinkle

salt - as per taste

Method :

Soak the Tamarind in a little water and extract the juice .

To this juice add turmeric powder, brown sugar and keep aside .

Heat gingelly oil in a kadhai ..till it turns smoky add mustard seeds ,after it starts sputtering add the jeerakam ,perrper corns,curryleaves ,onion and garlic.

Fry till the onion turns golden brown.

Add the tomato .

keep frying till the tomato skin leaves the pulp .mash it lightly .

Now add the kept aside juice ,the chilly and kulambu powders .

add a little more water .

Boil it and simmer it till it thickens .

Serve with Hot rice and appalam .

Mango Milkshake

Ingredients :

Mango : 2 (Banganapalli or alphonso or sapata )Cut into small cubes

Milk : 1/2 ltr. ice cold milk

Sugar : 4 tbsp.

Vanilla essence : 1 tsp.

Method :

Blend mango and half the milk in a blender till smooth .

Add sugar n vannila essence .

Blend it once more .

Serve Chilled .

Poori & Masala(potato)

Ingredients :

Whole wheat Flour - 1 cup

Salt - to taste

Sugar a pinch

oil to fry .

Water

Method :

Mix the water into the flour to make a soft dough mixing the salt and sugar .

let it sit for 1 hour (to make it soft)

make small balls of it .

Heat the oil in a kadhai .

Roll the ball in flour ,take it out and roll it with a rolling pin .to make it round n flat .

when the oil is hot put the rolled out dough in the oil ,let it fluff up and turn it once and take it out .

Continue the same for all the balls .Poori Is ready .

Potato Masala:

Ingredients:

Potato 2 boiled skinned and mashed .

Jeerakam 1 tsp

mustard seed 1/4 tsp

oil for frying

turmeric powder a pinch

salt to taste

green chillies 2 chopped finely

ginger a small piece chopped or grated finely .

onion - 1 big also chopped finely .

Method :

Heat a tbsp of oil in a kadhai .

when it is hot add the mustard seeds allow it to pop .

add jeerakam ,turmeric , onion ,ginger ,chllies saute it well .

add the mashed potato add a little water ,salt .heat it well.

Garnish with corriander leaves.

serve hot with the poori .