PARUPPU URUNDAI RASAM

INGREDIENTS:

Toor dhal - 1 cup
Dry red chillies - 3 or 4
Salt - as per taste
Oil - 2 tsp.
Hing
Tamarind - half the size of lemon
Rasam powder - 1 1/2 tsp.
Tomato - 1 big
Coriander leaves - for garnishing

To temper:
Ghee - 1 tsp.
Mustard seeds - 1/4 tsp.
Cumin seeds - 1/4 tsp.
Curry leaves - a sprig

METHOD:

For the urundais (balls):
Soak toor dhal and red chillies in water for 1 hour. Drain the water completely and grind to a coarse paste alongwith salt. Heat oil, add this paste and saute well till the colour changes and well cooked. Alternatively, you can steam in idli plates for 10 minutes. When cool, shape into small balls. Keep aside.

For the rasam:
Grind tomato to puree. Soak tamarind in 1/2 cup of water and extract juice from it. In a deep vessel, add pureed tomato, tamarind extract, salt, and hing.  When it boils, add rasam powder. Allow it to boil till the raw smell is diffused.  Now add 3 1/2 cups of water. When it is slightly hot, "simmer the stove" and add the balls (koftas) one by one gently. Now, cook in "medium flame" till the balls float on top ( approx. 6-7 minutes).

Transfer to a serving dish and temper with the given ingredients. Garnish with finely chopped coriander leaves. Serve hot.  

PALAKKOTTAI (JACKFRUIT SEED) KUZHAMBU

INGREDIENTS:

Jackfruit seeds - 10
Tamarind - a lemon sized ball
Sambhar powder  - 1 tsp.
Turmeric powder - a pinch
Asafoetida(hing)
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Methi seeds - 1/2 tsp.
Oil - 3 tablespoons
Salt - as per taste
Curry leaves - few

METHOD:

Soak tamarind in water and extract pulp. Keep aside.

Crush the jackfruit seeds slightly using a stone crusher, de-skin and pressure cook alongwith water for two whistles. Drain the water.  Keep aside.

In a heavy bottomed pan, heat oil and add mustard seeds. When it splutters, add urad dhal.  When  it turns golden brown, add methi seeds, cumin seeds, hing, turmeric powder, and curry leaves .  Now add the cooked jackfruit seeds, sambhar powder and slightly saute it being careful not to burn it. Immediately pour in the tamarind extract alongwith salt. Allow it to boil till thick.

Palakkottai kozhambu is ready to serve with rice and goes well poricha appalam.

NOTE:  The seeds can be de-skinned easily after crushing the seeds. 

THENGAI (COCONUT) BURFI - KARTHIGAI - A FESTIVAL OF LIGHTS

HAPPY KARTHIGAI TO ALL

For all karthigai recipes click on the captions of the pictures towards the end of this post. Now the thengai burfi...


INGREDIENTS:

Coconut - 1 big (soft scraps)

Sugar - 1 cup
Ghee - 2 tablespoons
Cashew - 10 broken to pieces

Cardamom powder - 1/2 tsp.

METHOD:

Scrap only the white portion of the coconut. Ensure soft scraping. Do not scrap the brown skin.

In a  heavy bottomed pan, add a ladle of water and sugar.  Make a sugar syrup of 1 thread consistency. Add scraped coconut and stir continuously. When the mixture leaves the sides and has white froths all over, add ghee, broken cashew pieces, cardamom powder and mix well. Spread on a greased tray evenly and cut into desired shapes.

KARTHIGAI CELEBRATIONS

NEL PORI URUNDAI

AVAL PORI URUNDAI

MULTINUTS CHIKKI

APPAM(TANJORE STYLE)

BADAM KHEER

GOBI 65 / CHILLI GOBI

INGREDIENTS:

Cauliflower - 1 (medium sized cut into florets)
Corn flour - 1cup
Maida - 1/2 cup
Ginger garlic paste - 1 tsp. ( I have not used)
Soya sauce - 1 tsp.
Chilli sauce - 1 tsp.
Chilli powder - 1/2 tsp.
Orange food colour - a pinch
Salt - as per taste
Oil - to deep fry

METHOD:

Wash, clean and cut cauliflower into florets.

Mix all the ingredients (except cauliflower), alongwith water, to form a semi thick batter.

Dip the florets in the batter and deep fry in oil.

An excellent starter / snack.  Goes well as a side dish for fried rice. 

PEAS MASALA

INGREDIENTS:

Dry green peas - 2 cups

Onions - 2

Punjabi garam masala - 1 tsp.

Turmeric powder - 1 tsp.

Salt - as per taste

Oil - 2 tablespoons

Lime - 1

To grind to a paste:

Cinnamon sticks - 2

Cloves - 3

Ginger - 1" piece

Garlic - 2 pods

A fistful of cooked peas

Green chillies - 4

For garnishing:

Coriander leaves - few

Onion rings and Tomato rings

METHOD:

Soak peas overnight. Pressure cook soaked peas alongwith turmeric powder and salt for 2 whistles and enough water. Drain the water and keep aside.

Chop onions finely.

Grind the items in "To grind to a paste".

In a pan, heat oil and fry the onions till translucent. add the ground paste and saute till oil leaves the sides, add the boiled peas and cook till thick. Squeeze a lime. Garnish with the items "For garnishing".

Goes well with toasted bread. Can also have it with phulkas and chappathis, pooris ,kulcha and naan.

JAVVARISI PAYASAM / SAGO KHEER & A CELEBRATION

Javvarisi Payasam is one of the easiest desserts to make.

Thank you all for your continuous support. My blog has crossed 5 lakh hits. A majority of the recipes here, being traditional, wouldnt it be apt to celebrate it with a payasam?

 

INGREDIENTS:

• Javvarisi (Sago) - 2 tablespoons
• Sugar - 1/2 cup
• Milk - 1 cup
• Water - 1/2 cup
• Powdered cardamom - 1/4 tsp.
• Ghee fried cashews - 6
• Ghee fried raisins - 10
• Pachai karpooram (edible camphor) - a pinch
• Ghee - 1 tsp.

METHOD:

Heat a heavy bottomed pan and fry the javvarisi till it turns to pure white. Now add 1/2 cup water, stir well and frequently. Cook till its opaque (like glass). Now, add sugar and cook till it dissolves. Allow it a boil. Switch off the stove, add milk, powdered cardamom, pachai karpooram, cashews and raisins. Mix well and serve hot.

KARUVEPPILAI (CURRY LEAVES)KUZHAMBU - TWO VERSIONS

This is very good for digestion. This recipe is a "pathiya samayal" given to ladies after child birth. This kozhambu can be mixed with rice and best with curd rice also. I have given here two methods of preparing this kozhambu.

The best combination for this is Daangar pachadi and sutta appalam.

INGREDIENTS:

Tamarind - a lemon sized ball
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dhal - 2 tsp.
Toor dhal - 1 tsp.
Curry leaves - 1 cup (tightly packed)
Mustard seeds - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing - a pinch
Salt - as per taste

VERSION 1:

METHOD:

Soak tamarind in lukewarm water and extract thick pulp.

In a heavy-bottomed pan, heat a spoon of oil and fry pepper, chillies, hing, urad dhal and toor dhal till golden brown. Now add, curry leaves and saute well till it changes its colour. When cool grind everything in a mixie to a paste.

In the same pan, heat the remaining oil, add mustard seeds. When it splutters, pour in the tamarind extract and allow it to boil for five minutes. Now add the ground paste and let it boil till it thickens.

VERSION 2:

INGREDIENTS:

Tamarind - a lemon sized ball
Pepper - 1 tsp.
Cumin seeds - 1/2 tsp.
Dry red chillies - 1 or 2
Curry leaves - 1 cup (tightly packed)
Mustard seeds - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing - a pinch
Salt - as per taste

METHOD:

Heat a spoon of oil in a pan and fry pepper and chillies. When pepper splutters, add cumin seeds and saute for 5 seconds. When cool, grind this in a mixie, alongwith curry leaves, hing , tamarind and salt. Add a cup of water and grind again to a fine paste.

Heat the remaining oil, temper with mustard seeds and add the ground paste. Pour one more cup of water and mix well. Allow it to boil in a medium heat, till it reduces to half and thick.

PIRANDAI THOGAYAL

Pirandai / Perandai in Tamil, with ribbed veins, is a medicinal plant grown in kitchen garden. A small piece of stem planted in a pot grows abundantly, and it does magic in one's health. It is also known as bonevine, adamant creeper, and veldt grape.

Pirandai made in the form of thogayal or thuvaiyal can be had atleast once a week as it has many health benefits.

MEDICINAL BENEFITS OF PIRANDAI :

Pirandai has enormous medicinal benefits. It is useful in curing digestive problems , breathing problems, cough, piles, nausea, flatulence (vaayu or gas in digestive track, stomach and bowels). It acts as an appetiser.

IMPORTANT NOTE WHILE CLEANING PIRANDAI:

1. Pirandai makes the hand a little itchy. So, do not use your hand while washing the stem. Run under tap water.
2. Apply little gingelly oil to hand before cleaning and chopping. After chopping or cleaning again apply gingelly oil, rub a little salt over your hands and rinse your hand OR use a glove.
3. Adding tamarind to pirandai dishes is a must as it neutralises the itching tendency of this stem.

INGREDIENTS:

Pirandai - 1/4 cup (chopped)
Tamarind - half the lemon size
Scraped coconut - 1/2 cup
Curry leaves - a fistful
Jaggery - a turkey berry(sundakkai) size (optional...I didn't use)
Dry red chillies - 2
Pepper - 1/2 tsp.
Urad dhal - 1 tablespoon
Salt - as per taste
Oil - 1 tablespoon

METHOD:

Pluck or select tender stems of pirandai. Wash well. Peel off the ribbed, hard veins. Chop into small pieces.

1. Heat a kadai, add a tsp. of oil and fry the red chillies, pepper and urad dhal to golden brown. Keep aside.

2. In the same kadai, saute the curry leaves without moisture. Keep aside.

3. Again in the same kadai, heat the remaining oil and add the chopped pirandai, simmer the stove and saute well for 5 minutes.

Grind 1,2 and 3 alongwith scraped coconut, tamarind and salt to a coarse paste.

Pirandai thogayal is ready to be mixed with hot cooked rice and ghee.

RABDI / RABRI

HAPPY DEEPAVALI

Rabdi is a rich and creamy dessert made by thickening milk. It can be served hot or cold and served alongwith gulab jamuns and bombay jalebis.

INGREDIENTS:

Milk (full cream) - 3 litres
Sugar - 1 1/2 cup
Saffron - a generous pinch
Almonds - 5
Pistachios - 10
Cardamom - 4

METHOD:

Bring milk to a boil. Reduce flame and allow it to boil till it reduces to quarter. Stir in between to avoid burning. Add sugar and stir till it dissolves. Add the saffron, cardamom powder and mix well. Reserve few strands of saffron for garnishing. Garnish with grated almonds, pistachios and saffron. Serve hot or cold.

PACHAIPAYARU SUNDAL / GREEN GRAM SUNDAL

The "Naivedhyam" for navarathri is mostly Sundal(Sweet or Salt)in the evenings. Puttu is made on a Friday of Navarathri. Kondakadalai (Black chana dhal) sundal and appam is made on Saraswathi Pooja day. Some make kadalai urundai also. Payasam is also made daily. Apart from green gram sundal I have given links to all the sundals and payasams towards the end of this post. HAPPY NAVARATHRI.

INGREDIENTS:
Green gram- 1/4 kg.Scraped coconut - 1/4 cup
Salt - as per taste

TEMPERINGS:
Mustard seeds - 1/4 tsp.
Turmeric powder- a pinch.
Urad dhal - 1 tsp.
Dry red chillies - 1 0r 2
Hing
Curry leaves - few
Oil - 1 teaspoon
METHOD:

Dry roast green gram and soak in water for half an hour. Pressure cook with salt for two whistles or until soft. When the pressure is released, take out, drain the water completely and keep it aside.

Heat oil and temper with the given ingredients. Add scraped coconut and saute well for a minute.
FOR ANY SALT SUNDAL:

INGREDIENTS:
Any pulse of your choice- 1/4 kg.

TEMPERINGS:
Mustard seeds - 1/4 tsp.
Turmeric powder- a pinch.
Urad dhal - 1 tsp.
Dry red chillies - 1 0r 2
Scraped coconut - 1/4 cup
Hing
Salt - as per taste
Curry leaves - few
Oil - 1 teaspoon
METHOD: Cook the pulses as said here and temper with the given ingredients.
SWEET SUNDAL: This is made only with Karamani(cow peas) or Pachaipayaru(green gram)

Karamani or Pachaipayaru - 1 cup
Crushed jaggery - 3 teaspoon

TEMPERINGS:
Oil - 1 teaspoon
Mustard seeds - 1/4 tsp.
Dry red chilly - 1
Scraped coconut - 1/4 cup

METHOD:

Cook the pulses as said here, drain the water completely. Heat a teaspoon of oil and temper with mustard seeds and dry red chilly. add the cooked pulse, a pinch of salt and jaggery. When thick add coconut and mix well.

LINKS FOR NAVARATHRI MENU:

TIPS ON COOKING PULSES FOR SUNDAL
AAMA VADAI
PUTTU
PAYASAMS
KADALAI URUNDAI
APPAM (TANJORE STYLE)
APPAM (NEIYAPPAM)
KONDAKADALAI(BLACK CHENNA SUNDAL)
KABUL CHENNA SUNDAL
GROUNDNUT SUNDAL

VEGETABLE KADAPPA (JAIN)

I just tried this as we make kumbakonam kadappa(link here) sans onion and garlic. It was so colourful and comfortable with mild spices & tasted great with phulka and pooris.

INGREDIENTS:

Moong dhal - 1 tablespoon
Mixed vegetables - Cauliflower, baby corn, beans, carrot,peas - 2 cups
Potato - 1 (medium-sized)
Green chillies - 3
Aniseed (sombu, saunf) - 1 tsp.
Pottukadalai(Roasted gram) - 1 tablespoon
Coconut scraped - 1/4 cup
Cinnamon - 1" piece - 1
Cloves - 3
Bay leaf - 1
Salt - as per taste
Oil - 3 tablespoons
Coriander leaves - few

METHOD:

Pressure cook moong dhal or cook moong dhal in water till soft and mash it well.

Boil potato and mash it roughly.

Dice vegetables.

Grind pottukadalai, sombu, green chillies, and grated coconut to a fine paste.

Heat oil in a pan, and temper with the whole spices. Add the diced vegetables, saute well, sprinkle some water and cook covered till 3/4th done. Now add the roughly mashed potatoes, moong dhal and salt. When it starts boiling add the ground paste. Check for salt and allow it to boil till the raw smell is diffused.

Garnish with coriander leaves. Serve hot with dosas. Best with phulkas, chappathis and pooris.

ERISERI / CHENA ERISERI / ERISSERY

Chena eriseri is a traditional kerala recipe. A single vegetable or combination of vegetables like pumpkin, raw banana etc. or adding cowpeas are also the variations. However, I would like to do this with a combination of yam and ashgourd.

INGREDIENTS:

Senaikizhangu (yam) - 1/2 kg
Ash gourd - 1/4 kg.
Salt - To taste
Turmeric powder - 1/4 tsp.
Oil - 1 teaspoon

To grind to a paste:
Pepper - 1/2 teaspoon
Red Chilli - 2
Cumin Seeds- 1/4 teaspoon
Scraped Coconut - 1/2 Cup

Tempering:
Coconut Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Curry leaves - few

METHOD:

Peel & chop yam(senaikkizhangu) into cubes. Wash well. Similarly, peel and chop ashgourd into cubes.
Boil yam in water alongwith turmeric powder and salt till soft. Drain well and keep aside.

Likewise, boil ashgourd in water alongwith turmeric powder and salt. This ashgourd water need not be discarded. Mix both and keep it ready.

Heat oil in a pan, add pepper, when it crackles add the red chillies, cumin seeds and finally the scraped coconut. Saute for a minute. When cool, grind in a mixie to a smooth paste.
Add the ground paste to the cooked vegetables, add little more salt and allow the mixture to boil for a while. Add some more water if needed.
Heat coconut oil, temper with mustard seeds, curry leaves and add this to the above mixture.

Chena erisseri goes well with plain rice and also as a side dish with south indian thali.

VARIATION:

Fry scraped coconut or finely chopped coconut pieces in coconut oil till golden brown and season the above mixture.

BABY CORN PEAS MASALA

INGREDIENTS:

Baby corn - 10
Shelled peas - 1/4 cup
Cumin seeds - 1/4 tsp.
Turmeric powder - 1/4 tsp.
Garam masala - 1 tsp.
Salt - as per taste
Oil - 2 tablespoons
Cashews - 6
Scraped coconut - 2 tablespoons
Onion - 1
Tomato -1
Green chilli - 2
Coriander leaves - few

METHOD:

Cut baby corn into finger long pieces. Boil baby corn in water alongwith turmeric powder and salt, till done but crunchy.

Boil peas with salt separately. Keep aside.

Soak cashews in lukewarm water for 10 minutes.

Heat a spoon of oil in a pan, and saute onion, tomatoes and green chilli till the raw smell diffuses and oil leaves the sides. Grind to a fine paste alongwith cashews and scraped coconut.

In the same pan, heat the remaining oil, temper with cumin seeds and add the ground paste. Saute well. Now add half a cup of water. When it starts boiling, add the cooked peas and baby corn. Cover and cook for 3 more minutes. Take out the lid and add garam masala. Mix well and cook for a minute. Garnish with coriander leaves. Serve hot with any Indian flat bread.

RAVA LADDU

INGREDIENTS:

Bombay rava (sooji) - 2 cups
Sugar - 2 cups OR Boora chakkarai - 2 cups.
Cashews - 10
Ghee - 3/4 cup
Powdered cardamom - 1/2 tsp.

METHOD:

Heat a pan and dry roast rava till golden brown. Pound it to a fine powder. (preferably in a flour mill). Powder the sugar finely using a mixie. OR you can also use the boora chakkarai (powdered sugar) which will be available in the stores in powdered form.

Break the cashews into small pieces and fry it in ghee till golden brown.

Melt ghee. This should be warm while shaping the balls.

Mix the powdered rava, powdered sugar, cardamom powder and cashews well. Add the melted ghee little by little and shape into balls. (DO NOT POUR IN THE ENTIRE GHEE. POUR A LADLE OF GHEE AND SHAPE FOUR OR FIVE BALLS) Repeat the procedure for the entire mixture. Shape all the balls tightly.

NOTE: Little milk can be sprinkled if felt difficult to shape.

Corn flour halwa / Karachi Halwa

After quite a long time, I looked upon my blog hits statistics and WOW!!!!! I am really happy that my blog has reached about 4,13,684 hits as of now.

Some statistics of my cookery blog:

No:of posts posted - 423
No: of invaluable friends - 469
No: of hits - 4,13,684

Thanks a lot for your loving and continuous support and invaluable friendship. Its you all who have made it a real success. Thanks for your prayers and suggestions as well, which helps me to be more committed and dedicated in my work.

Coming to the recipe, I have posted a pointwise instruction as numbered in the pictures.

INGREDIENTS:

Corn flour - 1 cup
Water - 3 cups
Sugar - 3 cups
Ghee - 1/2 - 3/4 cup
Almond & Cashews - 1/4 cup
Powdered cardamom - 1/2 tsp.
Red food colour - a generous pinch

METHOD:

1. Dry roast corn flour till the raw smell is diffused but the colour should be white.
2. Crush almonds and cashews and fry it till golden brown in a spoon of ghee. Grease a plate (preferable 2" depth) with ghee and spread the fried nuts and cardamom powder. Keep aside.
3. Mix corn flour with water. Add the food colour. Make a liquid without any lumps.
4. Heat a pan, add sugar and 1/4 cup of water.
5. Stir till the sugar is dissolved.
6. Allow the sugar syrup to boil until one string consistency.
7. Pour in the corn flour mixture to the sugar syrup.
8. Stir continuously.
9. When the mixture is like jelly add the ghee little by little.
(Note : Do not pour in the entire ghee).
10. Stir continuously till the ghee leaves the sides of the pan, and a little more.

11. Take the greased plate.
12. Transfer the mixture quickly into the plate and pat it to get a uniform surface.
13. When slightly warm transfer it upside down into a serving tray.
14. Allow it to cool.
15. Grease a knife with ghee and cut into desired shapes.
16. Delicious home made corn flour halwa is ready.

SOOKHI SABZIAN / SOOKHI SUBJI

INGREDIENTS:

Mixed vegetable - 2 cups. (Any vegetable of your choice. I have used capsicum and cauliflower)
Cauliflower florets - 2 cups
Capsicum - 1
Tomato - 2
Onion - 1 (optional)
Grated ginger - 1/4 tsp.
Cumin seeds - 1/2 tsp.
Mustard seeds - 1/8 tsp.
Turmeric powder - a pinch
Coriander powder - 1 tsp.
Cumin powder - 1/4 tsp.
Garam masala - 1/2 tsp.
Chilli powder - 1/2 tsp.
Amchur - a pinch
Hing - a pinch
Salt - as per taste
Coriander leaves - few
Oil - 2 tablespoons

METHOD:

Cut cauliflower into florets, wash well and soak in water alongwith salt for 15 minutes.

After de-worming wash the florets again. Half boil the florets alongwith salt. Drain & keep aside.

Chop onions, tomatoes and dice capsicum.

Heat oil in a pan and add mustard seeds. When they crackle, add turmeric powder and cumin seeds. Add grated ginger, and capsicums(If adding onions, add at this stage. I haven't used it). Saute till u find white spots in the capsicum . Now add chopped tomatoes and saute for 5 minutes. Add the half-boiled cauliflowers. Add coriander powder, cumin powder, chilli powder and required amount of salt. Mix well, sprinkle some water and cook covered till done. Take out the lid and add the garam masala. Mix well and saute for a minute. Turn off the heat and add amchur powder.

Garnish with coriander leaves.

A simple cauliflower-capsicum curry and a comfortable side dish with Phulkas, rotis and pooris. Goes well with South Indian & North Indian thali.

MALAI PARWAL (JAIN)

Kovakkai in Tamil, parwal/ tindora in Hindi, dondekaya in kannada, is a vegetable which has a lot of health benefits. Studies say it reduces blood sugar levels and is highly beneficial for diabetic patients and it is rich in beta carotene.

INGREDIENTS :
Kovakkai (Parwal) - 1/4 kg.
Tomato - 1
Turmeric powder - a pinch
Coriander powder - 1/2 tsp.
Garam masala powder - 1 tsp.
Salt - as per taste
Milk - 1/4 cup
Fresh cream - 1 tablespoon

Tempering:

Oil - 2 tablespoons
Cumin seeds - 1/4 tsp.
Cinnamon - 1" stick
Cloves - 2
Cardamom - 1

To grind to a paste :

Cashews : 5 or 6
Coconut scraped - 1 tablespoon
Red chillies - 2

METHOD:

Chop tomatoes. Wash and cut parwal into thin, long pieces.

In a pressure pan, heat oil, temper with the given ingredients, and add the tomatoes. Saute well. Now, add parwal, turmeric powder, coriander powder , required amount of salt and mix well. Saute for 2 minutes. Add a cup of water and pressure cook for a whistle.

Meanwhile, grind the cashews, coconut, and red chillies to a fine paste. Keep aside.

When the pressure is released from the pan, take out the lid and add the ground paste and garam masala. Add milk and cook in low heat till thick. Finally add the fresh cream and mix well.

Serve hot with any Indian flat bread of your choice.

BABY CORN GOLDEN FRY (GOLDEN FINGERS)

INGREDIENTS:

Baby corn - 15
Corn flour - 1/2 cup
Maida - 1 tablespoon
Rice flour - 1 tablespoon
Ginger - garlic paste - 1 tsp. (optional)
Salt - as per taste
Ajinomoto - a pinch (optional)
Chat masala - 1/4 tsp.
Chilli powder - 1/4 tsp.
Pepper powder - 1/8 tsp.
Oil - to deep fry
Cooking soda - optional

METHOD:

Clean and wash baby corns. Microwave high for 1 minute. Keep aside. If boiling in water, half- boil and pat it dry.

Mix all the other ingredients well . Add water and whisk well to form a smooth and medium-thick batter.

Dip the baby corns in the batter and deep fry in oil till golden brown and crisp. Serve hot with tomato ketch-up and chilli sauce.

GOBI TIKKA / TANDOORI GOBI (MICROWAVE METHOD)

A wonderful starter, snack and side- dish too.

INGREDIENTS:

Cauliflower - 1 medium - sized (2 cups florets)
Kasoori methi - 1 teaspoon
Curd - 1/2 cup
Ginger garlic paste - 1 tsp. (optional)
Garam masala - 1 tsp.
Corn flour - 1 tablespoon
Lemon juice - 1 tsp.
Cumin powder - 1/8 tsp.
Coriander powder - 1 tsp.
Pepper powder - 1/4 tsp.
Chilli powder - 1/2 tsp.
Kashmiri chilli powder - 1/4 tsp.
Turmeric powder - a pinch
Salt - approx. 1/2 tsp.
Oil - for brushing
Chat masala - 1/4 tsp.


METHOD:

Take out the florets from the cauliflower, wash well and immerse in a bowl of water alongwith salt. Leave for 10 minutes. This procedure is to de-worm the florets. Drain the florets. Pat it dry.

Crush kasoori methi leaves with your palm. Mix all the ingredients (except chat masala, lime juice and oil) to a paste. Add the florets to this paste. Mix well. Marinate for 1 hour.

Arrange the marinated florets in a micro-proof dish and MICRO-HIGH for 10 minutes.

Now brush with generous amount of oil and grill for 8 - 10 minutes flipping it frequently.

Sprinkle chat masala and queeze a lime and serve hot with phulkas and parathas.

VARIATIONS:

1. Can also be deep fried in oil, simple of all.
2. Can also be skewed in skewers and baked for 10 - 12 minutes.
3. If using a convection oven, pre-heat the oven and cook for 12 minutes on combination mode for 200 degrees and brown further for 5 minutes. I have not tried this though.
4. Can also shallow fry using a tawa. Be careful not to burn it.

PRASAVA LEHIYAM (LEGIYAM)

This marundhu or legiyam is different from the deepavali lehiyam. This is given to new mothers which helps them in digestion, healing and regaining health after delivery.

Elders at home prepare the lehiyam and give a small ball out of it to the new moms. Many herbal products are used in this, but now these are readily available in powdered form. As I have already mentioned in my post - partum post, this powder is available in dabba chetty kadai, Kutchery road, Mylapore. Just ask for prasava lehiyam powder. The store can be contacted on 044-24985125.

INGREDIENTS:

Prasava lehiyam powder - 100 gm. pkt.
Jaggery
Ghee – 25 gms
Gingelly oil – 1 tablespoon

METHOD:

Sieve the powder.

Heat a kadai, add the powder and slightly heat it. Transfer the powder to a plate.

Mix little water to form a dough.

Take equal quantity of jaggery. (Jaggery and dough ratio = 1:1)

Dissolve jaggery in a ladle of water and filter it without any dust or mud.

Now, heat a heavy bottomed pan, add the dough, jaggery and stir well.

When half- done and thick, add oil and ghee. Stir continuously.

When glossy, immediately transfer it to a vessel.Make small balls out of it, and consume a ball after the meal.

Deepavali lehiyam( legiyam) OR deepavali marundhu link is here.

ANGAYA PODI

This is a powder which cures indigestion and stomach upsets. This powder when mixed with rice & gingelly oil, effectively controls diarrhoea. This powder is also used during post partum period.INGREDIENTS:

Karuveppilai (Curry leaves) - a fistful Pepper - 1/4 tsp.
Cumin seeds - 2 tsp.
Dried Sundakkai vathal - 20
Asafoetida - a pinch
Salt - to taste ( approx. 1/4 tsp.)

Ghee or gingelly oil - 1 tsp. (FOR MIXING WITH RICE)VARIATION: Kandathippili, Sukku (dry ginger), veppampoo (dried neem flowers), manathakkali vathal & coriander seeds can also be included in the ingredients.

METHOD:

Wash the curry leaves, pat it dry and dry roast in a heavy bottomed pan till crisp. Saute continuously. Keep aside.

Dry roast pepper till it splutters. Keep aside.

Dry roast cumin seeds till golden brown. Keep aside.

Dry roast sundakkai till black but should not be burnt.

Add a pinch of asafoetida and little salt. Grind everything to a powder.

HOW TO USE: In cooked rice, put 1 or 2 tsp. of this powder. Heat a tsp. of gingelly oil or ghee and pour over this powder . Mix well and eat.

AVALAKKI BISI BELE BHATH / BISI BELE AVALAKKI

INGREDIENTS:

Getti aval (thick variety poha) - 1 cup
Toor dhal - 3/4 cup
Tamarind - a lemon sized ball
Turmeric powder - 1/4 tsp.
Mixed vegetables(carrot, beans, shelled peas) - 1 cup
Small onions - 1/2 cup
Salt - as per taste
Gingelly oil - 3 tablespoons
Ghee - 2 tsp.
Ghee fried cashews - 8
Mustard seeds - 1/2 tsp.
Curry leaves - few

TO POWDER:

Cinnamon stick - 1"
Cloves - 4
Coriander seeds(Dhania) - 2 tablespoons
Gram dhal - 1 tsp.
Maratta mokku - 2
Dry red chillies - 3
Hing
Dessicated OR fresh scraped coconut - 2 tsp.

METHOD:

Soak aval (poha) in water for fifteen minutes.

Pressure cook toor dhal with turmeric powder. Mash well and keep aside.

Extract juice from tamarind. Keep aside.

Drain the water from aval completely and squeeze out the water using your hands.

In a heavy-bottomed pan, heat a spoon of oil and fry the items mentioned for powder and dry grind in a mixie.

In the same pan, heat oil, fry the onions till transparent, add the mixed vegetables, little salt and when half done add the tamarind extract and boil till the raw smell goes. Now add the soaked & squeezed aval and mashed dhal. Add salt.
Add a cup of water to get the desired consistency. Cook for a while, in medium heat, till the aval is cooked and soft. Stir frequently. Now add the powdered items. Mix well and stir for a minute.

Temper with mustard seeds and curry leaves. Add fried cashews. Top with ghee and serve hot with deep fried javvarisi vadaam or papads.

How to clean vazhaipoo (Banana blossom)

Banana blossom, vazhaipoo in tamil, has immense medicinal properties. The flower is rich in fibre and is effective in treating menstrual disorders like excessive bleeding & painful menstruation. It provides relief from stomach ailments, especially ulcers. Cleaning the flower is a task for novice cooks, but the benefits are worth the task.

South indians make a variety of dishes (poriyal, paruppusili, vadai etc.) with these flowers.

The pictures are self explanatory, yet a small explanation.

Apply oil on your hands. Remove the bracts (red coloured petals).

Collect all the florets.

How to open the flowers?.. Gently rub the top edges of the flower on your palm. The flowers will open and you will find a hard stamen - KaLLan (கள்ளன் ) in Tamil and husk(plastic like small petal). Remove the stamen and the plastic like petal.These are to be discarded and should not be used while cooking the flowers as they will be very hard.

Continue the procedure with all the blossoms.

Chop the blossoms finely and add to a bowl of diluted buttermilk to prevent discolouration. Vazhaipoo is ready to cook.

VAZHAIPOO (BANANA BLOSSOM) PARUPPUSILI

Banana blossom, vazhaipoo in tamil has immense medicinal properties. The flower is rich in fibre and is effective in treating menstrual disorders like excessive bleeding & painful menstruation. It provides relief from stomach ailments, especially ulcers.

NOTE: The stamen and filament should be removed before cooking . A separate post on cleaning vazhaipoo (Banana blossom) will follow. Cleaning is time consuming but worth it.

INGREDIENTS:

Vazhaipoo (banana blossom) - 1

To temper:

Mustard seeds - 1/4 tsp.
Urad dal – 1/2 tsp.
Curry leaves -a sprig
Oil - 3 tablespoons

To coarsely grind:

Toor dal - 1 cup
Dry red chillies – 3
Turmeric powder - a pinch
Salt - to taste


METHOD:

Soak toor dal and red chillies in water for 1/2 an hour. Drain completely and grind coarsely alongwith salt & turmeric powder. If necessary, sprinkle water. Steam cook the ground paste for ten minutes and keep aside.

Finely chop vazhaipoo and boil in water alongwith salt and turmeric powder, drain it and squeeze out the excess water using your hand.

Heat oil in a pan, temper with mustard seeds , urad dal and curry leaves. Add the steam cooked paste and fry for 5 minutes. Add the boiled vazhaipoo, mix well and saute for 3 more minutes.

Serve hot. An excellent side dish with south indian thali.

How to clean sundakkai (turkey berry)

Sundakkai(Bhankatiya, in Hindi) is known for its healing properties. It is slightly bitter in taste and helps in proper digestion. It destroys intestinal worms and bacteria. Malai sundakkais are less bitter than naatu sundakkais. Turkey berries (Sundakkai) should be cleaned and de-seeded before cooking. After cleaning, these can be used in kozhambus and also sundried and preserved for a year.

THE PROCEDURE OF CLEANING SUNDAKKAIS:

Select green sundakkais.

Remove the stalks. Crush slightly with a stone crusher.

Drop these into a bowl of water. Using your hand, slightly press the sundakkais inside the water and rinse well. The seeds will settle down in the bottom. Take out the sundakkais. Discard the water. Fill fresh water and repeat the procedure twice. The sundakkais (turkey berries) are ready to use.