Showing newest 33 of 37 posts from November 2006. Show older posts
Showing newest 33 of 37 posts from November 2006. Show older posts

30.11.06

Sweet Potato Soup:

Ingredients:

Sweet Potato 4
Chicken stock 1/2 litre
Corn flour 1-2 spoons
Whole milk 1 cup
Salt
White pepper 1/2 spoon
Olive oil 1 spoon.

Method:

Peel the sweet potatoes and wash them. Then trim the ends. And shave them to get neat tidy squares(diced into tny squares). Dont throw the shaven potatoes. Retain it.

In a sauce pan, heat oil. Add the shaven sweet potatoes and fry them for few minutes.

Now in a blender, add this fried potatoes and blend it to thick puree. Maybe add your milk too here and beat them well. Set aside.

In the same sauce pan, fry the diced potaoes and corn flour. Add chicken broth and bring it to boil.

When it is boiling....add the puree and bring it to boil, just once and remove it from stove.

Drizzle little white pepper on top.

Serve warm.
Vegetable Soup:

Ingredients:

Cauliflower 25 grams
Carrot diced 25 grams
Peas 25 grams
Beans chopped 25 grams
Chicken/vegetable broth 1/2 litre
Salt
Corn flour 1-2 spoons
Olive oil 1-2 spoons
White pepper 1/2 spoon

Method:

In a sauce pan, heat oil. Fry these vegetable for 2 minutes.

Then add corn flour and fry them too. Followed by add chicken broth/veg-broth.

Bring it to boil. Sprinkle white pepper on top.

Serve warm.

29.11.06

Seeralan Kali:(Country Style)

This is my Grandma's dish. She used to call this as 'Seeralan Kali'. When I was studying 3rd or 4th standard.....I don't remember! She made this for me. She told me stories to make me eat this. I was sitting in the terrace (Periamet house) I miss those moments so badly.

I am not sure....why she called it 'Seeralan Kali'. Probably there should be some story or meaning!

Ingredients:

Chana dal 1 cup
Grated coconut 1/4 cup
Onion 1 small chopped
Garlic 6 cloves peeled and chopped
Dry red chilies 6 chopped
Salt as per taste
Oil 1 cup.

Method:

Toast chana dal in dry heated skillet for 2-5 minutes. Maybe till they turn golden-reddish color.

Soak this chana dal in water for 20 minutes. Cook this chana along with the same water over stove-top.

When the dal is cooked without leaving any water. Add onions, garlic, salt, dry chilies and coconut to this. Blend them coarsely in a blender.

Now fill this thick batter in idly plates. Maybe smear the idly plates with little oil. Then steam cook this for 10-15 minutes.

When the chana idlies are done. Allow it to cool to room temperature. Then cut them into small cubes/bite size squares.

In a heavy bottomed wide skillet, heat oil. Spread this cubes and fryt hem till it turns golden to reddish color and fragrant.

Serve hot with regular coconut chutney. Enjoy cooking!

27.11.06

Whole Lemon Rasam / Lemon Rinds in Rasam





Whole Lemon Rasam:

Lemon Rind Rasam. Lemon with its Peel Rasam. Elimicham Pazham Rasam. Neembu Ka Rasam. Neembu Chaaru. Lemon Soup it is!!

I actually use whole lemon along with its leathery skin in making Rasam. That way...all the essential oils from its skin gets into the rasam. More over....I tasted such rasam once, at Naidu mess(Bells road, Chepauk-Chennai) So after started cooking, I had hard time...making it in the same way. As the rinds are fresh and tasted very bitter all the time. Although.....when I tasted in that mess.....they just tossed 1-2 rinds for decoration(unlike me). I was trying so hard....to fix this. As you know most of the vitamins lie only close to the skin and they are both water or fat soluble. So I liked to include those rinds in food so badly. Later Ak figured a perfect method. He asked me to continue boiling the rasam over low-medium heat for long time....until the rinds get softer! Hmmmmmm....its the key! As naturally soon after the first boil...we remove the regular rasam....here we need to make it to sit for few more minutes. It wasn't that bitter after all.

Ingredients:

Lemon 3-4(large)
Garlic 6-8 cloves crushed
Dry red chilies 6-8 slitted
Curry leaves few
Salt
Turmeric powder 1/4 spoon
Rasam powder 1-2 spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon Asafoetida 1/2 spoon
Oil few spoons.

Method:

Chop lemon roughly into circles or better quarter them...as per your wish.

Heat a iron wok. Add oil....wait until its smoky hot. Then add mustard, cumin, asafoetida, dry chilies, curry leaves and garlic to it. Let it pop and splutter well.

Now add salt, turmeric powder and rasam powder to this. Fry for few minutes. Add 4-6 cups of water.

When the water starts to bubble at the sides....add lemon pieces. Let it boil really well. Its not like usual rasam....as soon as first boil removing from stove. The leathery skin of lemon should get cooked properly. It may take time!

When the lemon is fully done...remove and transfer to display bowl.

Serve warm along with plain steam cooked rice.


Ukkarai:(Country Style)

Chana Dal Sweet/Halwa. Kadalai Paruppu Halwa.

Ingredients:

Chana Dal 1 cup
Jaggery 1 cup
Grated coconut 1/2 cup
Cardamon seeds powder 1/2 spoon
Cashewnuts chopped 1/4 cup
Ghee/Clarified butter 1/2 cup.

Method:

Toast Chana dal for 2-5 minutes in dry heater skillet. Maybe till they turn golden to slight reddish.

Then soak this dal in water for 20 minutes.

Slow cook dal with the same water on stove top. When it is done without water....mash them coarsely using a wooden spatula.

Now add grated coconut and grated/powdered jaggerry to this. Mix them thoroughly.

In a wide heavy bottomed non-stick skillet, heat ghee. Add broken cashewnuts and fryt hem till golden color.

Then stir in the chana-coconut-jaggery paste. Fry them real good over medium heat. First it gets thickens and then slowly it looses moisture and gets seperated.

Then tranfer this in a large bowl. Using an electric whipper. Whip them for better results.

Serve warm as evenning tiffin.

Green Onions Lentils Soup


Spring Onion Dahl:

Vengaya Thaal Paruppu. Spring Onion with Lentils Curry. Green Onion-Lentils Curry. Onion Greens Dahl Sabzi.

Ingredients:

Moong Dahl/Lentils - 1 cup
Spring Onion - 1 whole bunch
Tomato 1 chopped roughly
Green chilies 2 chopped
Salt
Turmeric powder - 1/4 spoon
Cumin seeds 1/2 spoon
Oil few spoons.

Method:

Roughly chop white and green parts of spring onion.

Pressure cook lentils along with salt, turmeric powder and few spoons of oil....till tender.

In a pan, heat oil. Add cumin seeds and wait till it cracks and splutters.

Now add green chilies, tomatoes and chopped spring onion. Give a quick fry for few minutes. Then mix this with cooked dahl(lentils) above.

Serve as a side dish for chappathis or steam cooked rice.

Bizzare Cooking - Goat's Intestine & Stomach





Boti Varuval:(Country Style)

Bizzare Cooking! Caution....beep...beep...beep!

Goat's Stomach and Intestine Fried Recipe. I have a way to tell goats spare parts actually...to make it little appealing!

Goat's Head - Crown
Goat's Stomach - Turkey Towel

Well....goat's stomach comes with intestine! Hmmmmmm pretty weird cooking, huh! Actually after Bakrid Qurbani....my next door aunty(Rasiya's Mother) cooks all these spare parts....everything in a unique way. So I learnt all about Goat's liver, Goat's Mann-Eeral(other type of liver), Goat's head, Goat's stomach, Goat's Blood....Goat's brain, Goat's Kidney! Practically never cooked 'Kidney recipe tho'! Oh my goodness....how many seminars, I would have given about kidney, nephrons and stuff!

But....since I never saw that aunty cleaning the stomach and intenstines, I was able to push them into my tummy! Thanks to Rasiya's Mom!

Okay...coming up to cleaning part! Try to make your butcher do most of the job!:) Add 1 spoonfull of baking soda, salt and turmeric to a crock pot full of water. Now immerse them and boil well! Then using a knife scrape down the turkey towel's(stomach)....dark ridges! Sqeeze if at all the intestines have any contents! Wash several times and make the running water go clear! Got it...yeah then all set for cooking!

Ingredients:

Goat's Stomach + intestines chopped 1 bowl
Ginger-garlic paste 1 spoon
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Pepper powder 1/2 spoon
Grated coconut 1/4 cup
Mustard seeds 1/2 spoon
Cumin seeds 1 spoon
Chana dal 2 spoons
Urad dal 2 spoons
Curry leaves few
Sesame oil few spoons.

Method:

In a iron wok, heat oil. Add mustard and cumin....wait till it crackles up.

Add chana and urad dal. Then followed by curry leaves too.

Stir-in semi-cooked(already we boiled them, right)boti in it. Fry for few minutes. Maybe till it becomes opaque.

Addd salt, turmeric, chili and pepper powders. Stir-fry over high heat!

Whent hey are almost done, add coconut and stir-fry over high....for another 2 minutes.

Serve warm as a side didh to go with your Rasam Rice!

Ragi Mudde / Ragi Kali / Kezhvaragu Kali / Finger-Millet Food


Kezhvaragu Kali:(Country Style)

Raagi Kali. Changatti. Finger-Millet Recipe. Raagi changati.

Indian traditional oriental medicines actually look Migraines as a result of liver problems, a condition known as 'Liver Heat'! Liver heat could generated by a strained liver. Generally due to over-indulgence in rich foods! Liver works well with even alcohol(premisible limits)than hogging a bag full of potato chips! Over consumptions of meats, cheese, fats, eggs, alcohol and sweets lead to 'liver stagnation'! Migraines are among the conditions that result from this kind of diet!

So Raagi(finger millet) is a grain that Oriental medicine says is especially eneficial for Liver. So Raagi Koozh, Raagi Kali could eventualy releive liver heat. If you suffer from Migraines.....drink Raagi Koozh! Lets test it with you!...Oh just kidding!!

Ingredients:

Broken raw rice 1 fistful
Finger-millet powder 1 cup
Salt as per taste.

Method:

In a heavy bottomed vessel. Heat 2 cups of water. Add fistful of broken rice to this. Allow it to cook 3/4 a way.

Now slowly drizzle in the ragi-flour. Using a back of thick wooden spatula. Constantly stir them. Maybe until it is done. When you dip wooden in water and then in the ragi (done). It should not tbe sticky anymore.

Now in a wet muslin cloth....add 2 scoops of theis ragi and roll them like a ball and leave on a serving dish. Repeat the same for more ragi balls.

Serve them steaming hot along with fish curry/meen kuzhambu or mutton serva/kuzhambu or keerai kuzhambu/greens gravy. Simply unbeatable combos!

Panangkizhangu:(Contry Style)

Palm Tree Pods - Boiled Recipe! Yeah its damn simple as it is!

Most of the country snacks are so natural, rare and unique(weird sometimes) Like the roots/pods of this palm tree! I am aint sure...how I should classify this under root/pod! All I knew is its from Palm tree! 'kizhangu' means 'rhizome' something un-earthed! So...it could be a root tuber!

Ingredients:

Palm tree root tubers 6
Salt

Method:

Add salt to your steamer, steam these till tender! Go nuts!

My Sri Lankan friend Mathivadhani....chops these cooked tubers.....then sun dries them. Then mill-grind them to powder.....she uses this up just like our Topiaca powder! Something to try!


Halwa Poori:

Fried Halwa Poori. Kesari stuffed in Poori. Sweet Poori.

Generally I use left over 'kesari' to stuff this poori. Its pretty much like 'poli'. Stuff some nice sweet filling and depp fry instead of pan-frying!

Ingredients:

For Making Halwa:

Rawa/Sooji/Semolina - 1 cup
Sugar 3/4 cup
Saffron 1/4 spoon
Milk 1-2 cups
Salt 1 pinch
Ghee 1/4 cup.

For Making Poori:

All purpose flour - 1 cup
Salt 1 pinch
Soda 1 pinch
Warm milk 1/4 cup
Ghee few spoons
Oil for deep frying.

Method:

Halwa Preparation:

In a pan, heat ghee. Toast emolina till fragrant and then set aside.

Wet-grind saffron using few spoons of milk.

In a deep, heavy bottomed pan.....heat sugar. Add 1/4 cup of water...bring it to bubbly syrup like condition.

Now stir-in toasted semolina without forming lumps. Further add saffron.

Cook over medium heat. Add milk and ghee.

When the halwa is done. Transfer it to display bowl. Then refridgerate it to cool down.

Poori Preparation:

In a wide bowl, sift...flour, salt, soda and ghee. Using warm milk knead them into tuff dough.

Mae equal part out of it.

Making Halwa Poori:

Knead the dough into small poori. Place 1-2 spoon of halwa in the centre. Fold it and knead again. Repeat the same to all the dough.

Heat oil in a deep frying pan. When the oil is smoky hot. Fry poori one by one.

Then leave this over kitchen tissue for some time.

Serve warm as a snack.





Nethili Karuvadu Varuval:


Fried Dry Fish. Fried Dry-Anchovies. Nethili Karuvadu Varthadhu. Nethi karuvadu porichadhu. Dry Anchovies deep fry.

Ingredients:

Dry Fish (Anchovies/Nethili) 100 grams
Turmeric powder 1/2 + 1/2 spoon
Chili powder 1-2 spoons
Oil for deep frying.

Method:

Wash the dry fish, several times in running water. Maybe until water runs clear.

Marinade it with 1/2 spoon of turmeric powder. Leave it aside for 1 hour.

Wash them again in running water. Maybe until water runs clear.

Drain and strain the dry fish. Do not break them in this process.

To this add 1/2 spoon of turmeric and chili powder. Set aside for 10-15 minutes

Heat oil in a deep pan. When it is smoky hot. Fry the marinated dry fish. Maybe few in each batch. Fry them till crisp, reddish brown and aromatic.

Reserve them over kitchen tissues.

Serve hot as a side dish for Plain Rasam Rice.

Grilled Shrimps:

Tandoor Style Prawns. Grilled Prawns. Eral Suttathu. Sutta Era, Sutta Yera, Sutta Iral. Roiyalu in Tandoori Style. Theyil Vattiya Eral.

Ingredients:

Shrimps-pink, medium size with tail fins-on 10-15
Lemon juice from 1 fruit
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Olive oil few spoons.

Method:

Marinate shrips with all the above said ingredients for nearly 2-4 hours.

Grill them till they are done.

Serve hot with Thai Sauce. Can be treaked as appetizer.
Idly Milagai Podi:(Version 1)

Kara Podi. Chutney Podi. Milagai Podi.

Ingredients:

Chana dal 1 cup
Urad dal 1 cup
Dry red chilies 3/4 cup
Black/brown sesame seeds 1/2 cup
Dry Garlic flakes 1 fistful(OPtional)
Asafoetida 3 spoons
Salt
Sesame seeds 1 fistful
Ghee 1 cup.

Method:

Dry toast dry-red chilies, chana dal, urad dal, sesame seeds(1/2 cup)asafoetida and dry garlic flakes - each separately.

Cool them to room temperature. Then grind them into coarse powder using a blender.

Toast a fistful of sesame seeds separately.

To this coarse powder add salt and toasted sesame seeds. Store them in air-tight container.

Just before serving. Add few spoons of this powder and run few spoons of ghee on top. Serve along with idly or dosa. One can substitute ghee with sesame oil too.
Kavuni Arisi Idly:(Country Style)

Kara Arisi Idly. Sigappu Arisi Idly. Red Rice Idly. Rosematta Arisi Idly. Red Par-boiled Rice Idly. Hand-Pounded Red Rice Idly.

Ingredients:

Hand-pounded Red Rice - 1 cup
Castor seeds 10 (remove the thick black/brown sheel)
Urad dal 1/2 cup
Fenugreek Seeds 1-2 spoons
Salt as per taste
Baking soda 1/2 spoon
Sesame oil 2-4 spoons.

Method:

Batter Preparation:

Soak rice for atleast 7-10 hours. And then wet grind it coarsely, into thick batter

Soak urad dal, castor seeds and fenugreek seeds togather in a seperate bowl for 1/2 hour. Then wet grind it to thin paste.

Now combine both rice batter and urad dal paste.

To this add salt, soda and sesame oil. Allow it to ferment for atleast 7-12 hours.

Idly Preparation:

In a regular Idly cooker plates, smear a spoonful of sesame oil. And fill the batter.

Steam cook them for 10-15 minutes.

Serve warm with coconut chutney and sambar.

Egg Salad:(North Indian Style)

Egg Salad. Boiled Eggs-Garnished with Spices.

Ingredients:

Hard boiled eggs - 4 (sliced or halved)
Salt
Black pepper powder 1/4 spoon
Turmeric powder 1/4 spoon(optional)
Paprika powder 1/4 spoon
Oil few drops.

Method:

Slice or halve the eggs. Sprinkle all the above said items.

Serve warm as a snack or appetizer.

Kali with Meen Kuzhambu:(Country Style)

Raagi Muddha & Chapalu Pulusu!

Here I am not going to bore y'all with my recipe again. I did already posted both Kezhvaragu kali' and Meen kuzhambo! This is my first country style cooking attempt! It came out okay!

I am so particular about this combo coz...I have seen people drool over for this! My friend Kranthi(Hyderabad back then) had a unique way of describing about this dish to me! Yeah....way back, when I didn't master Telugu language! Kranthi asked me 'whether I had any clue about Muddha' or something! When I made faces...she asked me whether I even saw movie of Prakash Raj 'Anthapuram'(She is a huge fan of him and she knew that movie is in Tamil too) I said...with same weird face 'Yeah I did'! She again...'Hmmmm do you know what they served in prakash raj house to that herohine! 'Holy Crap'.....all this was about the Food! My goodness 'oh yeha yeah...I know what you're talking about now'! We call that 'Kali madam'! Ha ha ha....funny she is! God...I like her.

Chicken Fenugreek Greens Curry


Methi Chicken:

Vendhiya Keerai-Kozhi Kuzhambu. Vendhaya Keerai-Kozhi Curry. Chicken with Fenugreek Leaves Curry. Menthilu Kodi Koora. Methi Murg Ka Gravy.

Ingredients:

Chicken 1/2 kilo (with or without bones)
Fenugreek leaves alone 1 large bowl full
Green chilies 3 - finely chopped
Onion 1 small - Finely chopped
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomatoes 2-3 finely chopped
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Oil few spoons.

Method:

In a deep pan, heat oil. Add chilies. Let them splutter well.

Now add onions and fry them real good....till they turn to golden color.

Then add ginger+arlic paste. Fry till the raw odour leaves.

Further add tomatoes and fry till oil shows up on top.

Add salt, turmeric and chili powder to this. Fry for few more minutes.

Stir-in chicken pieces and fry till they turn opaque. Add 1-2 cups of water. Cover rand cook over medium heat.

When the chicken is almost done, add fenugreek leaves and cook over high heat.

Let the gravy consolidate well.

Serve hot with chappathis, pulkas, rotis or steam cooked rice.



Keerai Vadai:(Version 2)

Ingredients:

Spinach fresh/frozen 1 cup
Green chili 2 chopped
Onion 1 small chopped
Coconut grated 2 spoons
Asafoetida 1 pinch
Urad dal 1 cup
Rice 1 fistful
Salt
Soda 1 pinch
Peppercorns 1/2 spoon
Cumin 1/4 spoon
Oil for deep frying.

Method:

Soak urad dal and rice for about 2-4 hours. Then wet-grind it to thick batter. The batter should be like a butter.

Now slip all the above mentioned ingredients into this batter(except oil). Mix well.

Heat oil, make small fritters and shallow fry them till golden color and crispy.

Serve warma s a snack with tomato chutney.

Almond's Milk Poori:

Milk Poori. Paal Poori. Dhoodh Poori.

Ingredients:

Fried Pooris(semi warm) 4-6
Warm Milk 1 cup
Sugar as per taste
Almonds 10-15
Almonds- silvered few
Saffron few strands.

Method:

Wet-grind saffron using few spoons of milk. Set aside.

Soak almonds in warm water for 20 minutes. Then...remove it skin off.

Wet-grind almonds using warm milk.

Mix sugar, almond-milk paste and saffron togather. Heat them for a while...till lue warm.

In a bowl....set warm poori and run this above milk over it. Garnish with silvered almonds.

Refridgerate it till cold!

Serve chilled as a dessert.

Rose Milk:

Ingredients:

Roof Afza Syrup 1 table spoon
Whole milk
Crushed ice.

Method:

Bring them together...serve chilled!
Makki Ki Roti:(Punjabi Style)

Indian Corn Bread. Maize flour Chappathi. Makka-Chola Maavu - Chappathi. Makka Chappathi. Makka Roti.

Ingredients:

Corn meal 1/2 cup
Corn flour 1/2 cup
Salt
Warm water 1 cup
Ghee few spoons.

Method:

In a large bowl, add corn meal + corn flour + salt.

Mix them well and make a well in the centre. Add warm water little by little and make a smooth dough. Run a spoonful of ghee as finishing touch.

Make equal parts out of it. Knead into thin chappathi.

Toast them on hot tawa/griddle. Run few spoons of ghee on top.

Serve warm with vegetable or chicken korma.
Khakra: (Punjabi Style)

Methi Roti. Methi Chappathi. Venthaya Keerai Chapathi. Fenugreek leaves in Indian Bread.

Ingredients:

Whole wheat flour 1 cup
Salt
Ajwain/omam/tymol seeds 3 spoons
Fenugreek leaves 1 cup(preferably kastoori methi)
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Oil few spoons.

Method:

Mix all the above said ingredients togather in a large bowl.

Make a well in the centre. Add little by little warm water and make a smooth neat dough.

Make equal parts out of it. Knead them into thin rotis/chappathis. Knead them with uniform thickness.

Now dry toast them on tawa/griddle. Maybe for long time than usual. Let it be done like crispy paapad like(chips like) It should be brittle and crisp.

Serve warm or later. One can store this roti for long period of time.

26.11.06

Azhagar Kovil Dosai



Azhagar Kovil Dosai:

Deep Fried Dosas. Authentic Madurai Temple Dosa. Madurai Kovil DOsai. Azhagar Kovil Dosai. Karuppu Ulundhu Dosai, Black Gram Dosa, Urid Dosa.

This 'Dosa' is prepared in this particular Temple 'Azhagar Kovil' at Madurai City.
Though it is called 'Dosai' It is not made over any griddle/skillet here, instead deep-fried!! Unlike regular dosa it looks bit weird, like thick fried pancakes.

Well...I have given here an aunthentic version as well as bit split home-style variation of my own too. The authentic version will demand heavy labour and experiance in cooking! The home-style version will be easy to fix! Try them as you please. Enjoy Cooking!

Authentic Azhaghar Kovil Dosai:

Ingredients:

Black gram (with skin urad dal/black urad dal/karupu ullundhu) 2 cups
Raw rice 1/4 cup
Ginger peeled and grated 1/4 cup
Black pepper 1/4 cup
Cumin seeds 1/4 cup
Curry leaves 1/2 cup
Salt
Asafoetida
Ghee for shallow frying.

Method:

Soak urad dal in water for atleast 1-2 hours. Wet grind coarsely to thick batter.

Soak rice for 1 hour and drain and strain the water. Then dry roast the rice till golden color.

Powder the rice into flour. Sift this rice and combine witht he batter above.

Wet grind ginger + pepper + cumin + curry leaves + salt and asafoetida togather and mix them to the batter as well. Allow it to stand for 2 whole hours. They need not be fermented.

Now in a very-wide shallow skillet, heat ghee. Run the thick batter in the hot fat like a thick heavy pancake/dosa/adai. Deep fryt hem both the sides....till golden-brownish color.

Serve warm or store them in air-tight container. Its shelf-life could be 1-3 months.

Home-Style Azhaghar Kovil Dosai:

Ingredients:

Black gram/black urad dal 1 cup
Raw rice 1 fistful
Grated coconut 1 fistful
Ginger grated 2 spoons
Black pepper 2 spoon
Cumin 2 spoons
Curry leaves 1 fistful- finely chopped
Salt as per taste
Baking soda 1/2 spoon
Sesame oil few spoons
Asafoetida 1 spoon
Ghee 1 small cup.

Method:

Soak urad dal + raw rice + fenugreek seeds for complete 5 hours.

Wet grind this into thick and coarse batter. Add salt, baking soda and sesame oil to this. Allow it to ferment. Maybe for 5-7 hours.

In a blender coarsely (dry grind) pepper and cumin seeds.

In a large bowl, bring batter. Add coarsely powdered pepper + cumin to it. Further add grated coconut, grated ginger, asafoetida and curry leaves to it.

Mix them thoroughly.

Heat a griddle/tawa. Smear a spoonful of oil. Make a thin crepe/dosa. Cover and cook. Let the thin dosa become brittle like papper-roast. Run few more spoons of ghee over it.

Serve hot with regular kara chutney/tomato chutney or coconut chutney and sambar.
Mullu-Murunghai Dosai:(Country Style)

Kalyana-Murunghai Dosai.

Mullu-Murunghai or Kalyana-Munghai in Tamil. Erithrina indica/orientalis/variegata - Botanical name of this tree. In Hindi they call this as 'pangara' hopefully(if I am not wrong!)

Its commonly called as 'coral tree'. It has 'trifoliate leaves' with rich red/scarlet red-bright flowers and dark brown seeds.

The leaves are helpful in promoting milk secretion for lactating mothers. Promoting mensural discharge and as wel as relieves from stomach pain. The leaves said to have to cure bronchitis too. Moreover they are natural laxatives. Even the bark of this tree has too many medicinal values.

Ingredients:

Raw Rice 1 cup
Erithina indica leaves 6 - chopped
Salt as per taste
Green chilies 3-6 chopped
Small bulb onions/pearl onions - 10 chopped
Black pepper 1 spoon
Cumin seeds 1/2 spoon.
Ghee 1/2 cup.

Method:

Wash rice and soak for atleast 2-5 hours.

Then wet-grind rice into thick batter and set aside.

Wet grind all the other ingredients too(except ghee) and mix it witht he batter prepared.

Do not allow this batter to ferment or so.

Heat a griddle/tawa/skillet. Smear a spoonfull of ghee.

Make a thhick crepe/dosa. Turn and cook the other side too.

Serve hot with milaghai-podi as side dish. Can be eaten as such too. Or serve regular chutneys and sambar along with this dosas.
Kavuni Arisi Pongal:

Kavuni Arisi Pongal. Kara-Arisi Pongal. Sigappu Arisi Pongal. Sivappu Arisi Pongal.Indian red rice recipe. Red rice recipe. Hand - pounded rice. Hand-pounded parboiled rice. Red-parboiled/raw rice recipe. Rosematta Arisi Pongal.

I dont know how to explain about this 'Rice'. This looks red in color. Its because, its not polished to remove its fibre here. They hand pound it to reatin its fibre load. Well.....one can find even par-boiled version of 'red-rice' too. That is something, cooked along with its husk and then dried again. Its done in order to suck off/seep in all the vitamins from husk to rice-pulp. Whatever the procedure is.......its one of the hell-healthiest rice, to my knowledge. And moreover its tasty variety too. If havent you guys tried this 'rice' yet.....dont waste much time in browsing still!

Ingredients:

Red Rice/rosematta arisi/kavuni arisi - 1 cup
Sugar 1 cup
Grated coconut 1/2 cup
Thick coconut milk 1 cup
Cardamon seeds powder 1 spoon
Cashew nuts 10 slitted
Raisins/dry grapes 15
Ghee/clarified butter 1 cup.

Method:

In a bowl, soak rice with 2 cups of water for 3-4 hours.

Then pressure cook this soaked rice along with the same soaked water. One should slow cook this rice over low-medium heat for atleast 15 minutes.

Maybe one can add 1 more cup of water for cooking....if it is not done with this water.

Once the rice is done, add coconut milk, sugar, and cardamon seeds powder to this. Mix them well. Let them get well incorporated into rice. Slow cook them over low heat.

When the pongal like conssitency is acheived....remove them from stove.

In a non-stick wok, heat ghee. Add cashew nuts and fry till golden color. Add grated coconut and fryt hem till fragrant. Then add dry grapes and fry till it pops well.

Now run this ghee mixture tot he above pongal. Mix them well.

Serve warm or cold.

Kheema Samosa




Keema Samosa:

Ramzaan Special Keema Samosa. Kyma Samosa. Mutton Kyma/keema Samosas. Minced Meat Samosas. Minced Meat dumplings.

Generally they use potatoes, peas or dry nuts for stuffing the samosas. Here is a variation for that. We use 'Goat's minced meat' for this Samosa. This is pretty much like an occassional one...its prepared during the fasting month of Ramadhaan. I love minced meat preparations...from vadai, korma, kola urundai or nombu kanji. So my mother had a hard time of finding these recipes for me. Guess, its no big a deal to adopt the recipes from our neighbours...who were more than willing to produce fusion cuisine.

If you don't find 'goat's minced meat' apealing, use shredded chicken for the same recipe. So, that is how I do it here. Anyway...don't take my pictures seriously, this is not the way it looks like. Oh, I used poori dough for making this samosa...he he one will always compromise when it comes ot 'Solo Cooking', right.

Ingredients:

For Samosa:

All purpose Flour 1 cup
Baking soda 1/4 spoon
Salt 1/2 spoon
Warm water 1/2 cup
Clarified butter 3-5 spoons
Working flour few spoons
Oil for frying.

For Filling:

Minced Goat's meat - 200 grams
Finely chopped onion 1
Ginger paste 1 spoon
Garlic paste 1 spoon
Green chilies finely chopped 2-4
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Coriander seeds powder 1 spoon
Coriander seeds 1 spoon
Cumin seeds powder 1/2 spoon
Cumin seeds 1/2 spoon
Finely chopped coriander leaves 2 spoons
Finely chopped mint leaves 2 spoons
Garam masala powder 1/2 spoon
Oil few spoons.

Method:

For Dough:

In a bowl, sift flour. Add salt and baking soda to it. Mix them thoroughly. Then by adding....warm water to it. Probably little by little. Make them into neat-tight dough.

Combine clarified butter and make a smooth finished dough. Leave them in a covered vessel.

For Filling:

In a pressure cooker, cook minced meat with 1/2 cup of water. One can add salt and turmeric along with this.

Once....when the meat is done. Drain the water. Press against with your palm, to remove excess water. Now retain this cooked minced meat in a bowl.

In a wok, heat oil. Add cumin and coriander seeds to it. When it is fragrant, add green chilies and allow it to pop and splutter.

Then add onions and fry them till reddish-brown in color.

And then followed by, add ginger + garlic paste. Fryt hem real good, maybe till its raw smell leaves.

To this set up, add cooked minced meat and stir fry them over medium-high heat.

Futher add salt, turmeric, chili, coriander, cumin and garam masala powders. Combine them well.

Add coriander + mint leaves too. Fry them real good for 1-2 minutes and remove from stove-top.

Allow this masala-meat to cool down to room temperature.

Making Samosas:

Make equal parts, out of the dough prepared.

Knead them into small thin roundels/as like in pooris/pulkas.

Now.....cut this roundels/pooris into half. Using a neat non-serrated knife.

Now place a spoonfull of meat fillings in the centre of this semi-circle pastry.

Wet your finger tips into cold water and touch the edges of the smi-circle pastry/poori/samosa. Then fold them like a cone.

Repeat the same for more samosas.

Heat oil in a wok/kadai. Deep fry this samosas till golden color.

Serve steamingly hot as an evenning snack. Serve along with tomato ketchup or hot sause.

22.11.06


Fried Potato Sticks:

Urulai Podi-meen pakuvathil Varuval. Potato Poriyal. Aloo thin sticks Fry.

This is my own recipe. It comes out like 'Nethili Meen Varuval'(Fried Anchovies). Vegetarian's excuse me! But anyway.....this neither deep fried in oil nor sticky fried poriyal. Just go thro' the recipe and give a shot.

Ingredients:

Potatoes 2 large (sliced like chips-rounds & then cut into thin sticks - maybe as cooked noodle's size thickness) or regular french fries thickness
Garlic 6-8 cloves thinly sliced into sticks.
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Sesame oil 1/2 cup
Curry leaves few - crisply fried for garnishing.

Method:

Take 2 large-raw potatoes with skin, slice them like you do for chips. Then cut them into thin sticks. Maybe like cooked noodle's size thickness.

In a vessel, add salt and 2 cups of water. Bring it to boil. Add the potato sticks and boil them for 3-5 minutes. Dont over cook it. This is boiled to avoid stickyness while pan-frying.

Then held in a colander, strain and drain the potato sticks. Now spread them over kitchen tissues......remove their excess moisture. Pat dry them using few more tissues.

In a very wide wok, heat oil. Add mustard, cumin and asafoetida. Let it pop and splutter well.

Then add garlic and pat-dried potato sticks. Fry them semi-crisply over medium to high heat. When oil coats them well and they wont be sticky.

Now add salt, turmeric and chili powder. Fry them real good. Maybe until the raw smell of chili leaves.

Garnish with crisply fried curry leaves and serve hot.

Serve them as side dish for curd rice. Simply unbeatable, quick fix dish.

20.11.06









Set Dosai and Vadakari:(Madras Style)

Madras Vadakari with Set Dosai. Vada Curry.

This is quite famous Madras recipe. Unlike usual Dosa, this Dosa looks like 'Utthappam or Kaldosai'. That is thick and fluffy with deep yellow in color. Generally it is served in the count of two. Maybe......that is why, it is called 'set dosa'. Anyway......though the dosa, on the whole tastes just like the usual one. The cuury served here.....makes it differant and unique. Well.....in some places, they use leftover vadas to make this curry/korma. But 'vadakari' is something, should be prepared in a following way. So......here it goes!

Ingredients: (For Set Dosa)

Raw Rice - 1 cup
Par-boiled rice - 1 cup
Urad dal 1/2 cup
Cold Cooked rice 1 fistfull
Turmeric powder/kesar color - 1 spoon
Castor oil 1 spoon
Sesame oil 1 spoon
Baking powder 1/2 spoon
Salt as per taste

Method:

Soak raw rice + parboiled rice + urad dal for complete 5-7 hours.

Wet grind it to thick paste. Add allt he above remaining items to it. Mix thoroughly and leave it to ferment. Maybe overnight/7-10 hours.

Heat a griddle/tawa. Smear spoonful of ghee and make a thick pancake/kal dosai/thick utthappam. That is....dosa should be thick.(Unlike paper roast/thin dosas) Make medium size dosa....the thickness should be atleast 1/2 inch. Cover and cook over low-medium heat. Just do it one side. While you cook with cover, the other side will be automatically done.

Prepare atleast 2 dosas for each plate.

Ingredients: (For Vadakari)

For Vadas:

Chana dal 1 cup
Fennel seeds 2 spoons
Ginger 2" inch peeled and choped
Garlic 6 cloves peeled and chopped
Green chilies 3chopped
Clove 1
Cinnamon 1
Oil for Frying.(Or one can even steam cook vadas here)

For Curry:

Oil/ghee few spoons
Cinnamon sticks 2
Cloves 2
Bay leaves 2
Fennel seeds 1 spoon
Green chilies 3 sliced
Onion 2 thinly sliced
Garlic 6 cloves sliced
Ginger-garlic paste 1 spoon
Tomatoes 2 sliced
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Fresh coconut milk 1 cup
Mint leaves few
Coriander leaves few.

Method:

Vada:

Soak chana dal in water for atleast 20-30 minutes.

In a blender, dry grind fennel seeds, cinnamon, cloves and salt togather. To the same add ginger, garlic and green chilies, wet grind it. Again, to the same add soaked chana dal and wet grind it to thick paste. Dont add further water.

Now make small 'vada' like balls out of this paste. Maybe dont make it neat or smooth finish. Let it be in 'unshape' just like small pakodas.

Now either fry them in oil and store over kitchen tissues. Or try to steam cook the vadas. Maybe smear oil in the steam cooker's plates. Then load the vadas. Steam cook for 10 minutes. But fried vadas tastes better.....if u are diet conscious, its nothing wrong to steam cook here.

Curry:

Well.....heat ghee or oil in a large wok. Add fennel seeds, cinnamon, cloves and bay leaves to it.

Followed by, add sliced green chilies, garlic and sliced onions. Saute it for few minutes. Maybe till onions turn to golden color.

Now add ginger-garlic paste and fry for few more minutes....till its raw smell leaves.

Then add tomates and saute for few more minutes. Further add salt, turmeric, chili and garam masal powder to it. Add 2-4 cups of water, cover and cook over medium heat.

When gravy like consistency is acheived, add coconut milk and cook for 5 minutes.

Garnish the gravy with mint and coriander leaves.

Vadakari:

Smash the fried/steam cooked vadas. Remove the excess oil from vadas before smashing. One can even soak them in warm water for 2-5 minutes before dropping in gravy.

Add this smashed vadas to the gravy prepared. Let it get well incorporated. One can cook over medium heat for 5 minutes. Dont panic....if the vadas really disintegrated in gravy. Let the gravy consolidate without any runny consistency fluid.

Well....serve this curry along with set dosas.

It can be served along with even fluffy idlies or other kaldosai/uthappam. Serve hot.

17.11.06

Raagi Malt - Home Made Health Drink



Raagi Malt:

Malted Finger-Millet health drink. Kezhvaragu Kanjji. Kezhvarugu Paal. Ragi Malt.

Ingredients:

Finger-millet 1 cup(sprouted)
Almonds 10
Cashew nuts 10
Cardamon seeds alone 1-2 spoons
Saffron strands 1 spoon/any food color(Mommy used orange)
Sugar
Farm fresh milk 1-2 cups.

Mommy's Directions for Making Raagi Malt

Sprouts: Wash and clean finger-millet. Throw away the excess water. Spread them in a clean bowl, with very little moisture. Cover them up with muslin cloth. You can observe fine sprouts after 2-3 days. Do not over do it, the water may turn musky.

Now again spread this sprouted millet in a clean sheet/cloth and sun-dry them for 2 whole hours(in South India...its always summer).

Then dry toast them in a wok/oven for few minutes. Just to get rid of that remaining moiture. Now in a blender blend them into fine powder.

Blend all the other above mentioned ingredients(except milk & sugar) and mix with the raagi malt powder. Store them in an air-tight container.

Mix both the powders togather and store them in air tight container.

My Method:

Boil 1-2 cups of farm-fresh milk and mix 1-2 teaspoons of health mix powder(made above). Bring this to boil. Filter the same, add enough sugar.

Serve warm and accept the kudos:):)



Dates Milk Shake:

Pericham-pazha paal. Eecham-pazha paal.

Ingredients:

Kabuli Dates 10 - pitted
Honey 2-3 spoons
Warm boiled farm fresh milk.

Method:

In a blender, blend honey and dates togather first. maybee till they come to puree consistency.

Then add warm milk to this. blend them till foamy.

Serve them in tall glass tumbler. Can be served either cold/warm. One can garnish with dash of nutmeg too.
Sarsos ki Saag aur Tamaatar Sabzi:

Mustard Greens with Tomato Curry. Kadugu keerai-Thakkali Curry. Rai ki Saag-Tamaatar Koora.

The bitter leafy vegetables, like Mustard greens and Kale...help promote the flow of digestive juices. Thereby avoiding constipation, eczema(atopic dermatitis). So once in a while try to fix something bitter! The world has gone foodie....but its not always safe to eat only the best and tasty food!! Sometimes its worth to eat that we don't really like!!

Actually this recipe.....I prefer to cook with 'Mustard Sprouts' than 'Mustard greens'. You can try both a way....as you wish.

Ingredients:

Mustard seeds 2-4 spoons(for making sprouts/one can use regular mustard greens here)
Country tomatoes 6
Grated garlic 2 spoons
Salt
Turmeric powder 1/2 spoon
Chili powder 1-2 spoons
Asafoetida 1/2 spoon
Sesame oil few spoons.

Method:

Wash and clean mustard seeds. Throw the excess water. Spread them in an empty bowl. Cover with muslin cloth. After 1-2 days.....you can spot small sprouts coming out. Or one can use regular mustard greens in this place.

Well.....in a wok, heat oil. Add asafoetida and grated garlic. Fryt hem real good till fragrant.

Followed by add chopped tomatoes. Add salt, turmeric and chili powders too. Cover and cookover medium heat.

Once tomatoes comes to puree consistency, add mustard sprouts too. Cook over medium heat without lid. Maybe till they ae done and oil shows up on sides.

Serve warm as a chutney/side dish for chappathi, poori, idly, dosa or even plain steam cooked rice. This curry has unique taste and flavour.

9.11.06

Nandu Puttu:(Tamizhar Style)

Scrambled Crab. Crab Puttu. Kekda/Kekra Scrambled Puttu.

Ingrdients:

Crab Meat 250 grams(shell-less crab meat alone)
Onion 4 large- finely chopped
Garlic 1 large head- finely chopped
Green chilies 6 thinly sliced
White/black pepper powder 1-2 spoons
Turmeric powder 1/4 spoon
Curry leaves 1 cup
Chana dal 1 fistfull
Urad dal 1 fistfull
Mustard seeds 1-2 spoons
Oil 1-2 cups.

Method:

In a large non-stick wok, heat oil. Add mustard seeds. Let them po and splutter.

Followed by....add chana and urad dal. Fry them till it turns to redish color.

Further add green chilies and curry leaves. Fry them for 2 minutes.

Now add garlic and fry them till its raw odor leaves. Then followed by onions. Saute them till it turns translusent.

Add salt, turmeric and pepper to this. Once it blends well....add scrambled crab meat. Cover and cook over medium heat. Mabe until its done with its own moisture.

When crab is done. Ten...remove the lid and fry them over high heat for 2-5 mnutes.

Serve steamingly hot ....as a side dish for regular south indian meals. It tasates better with sambar rice.


Nethili Varuval:(Tamizhar Style)

Commersons Anchovy Fry. Fried Anchovy. Fried Fish(small sized fish 2-3"inch fish) Podi Meen Varuval. Meen Porichadhu. Anchovy is called 'Nethili' in Tamil.

Ingredients:

Anchovy/Nethili - 500 grams
Salt
Turmeric powder 1/2 spoon
Chili powder 1-2 spoons
Coriander seeds powder 1-2 spons
Lemon juice from 1 fruit
Rice flour 1 spoon
Ginger-garlic paste 1 spoon
Oil for frying.

For Garnishing:

Garlic 1 whole - peeled and finely chopped
Green chilies 8 - thinly sliced
Curry leaves 1 cup.

Method:

Clean and wash the fish thoroughly. Maybe one can add some rck salt to it.

Remove its fins, head and digestive track. Wash again in running water....until water runs clear.

In a large bowl, add all the above said ingredents except oil. Mix them well...to get a thick paste.

Now add the fish to this paste mixure Mix them, let all the fish coat with the masala. eave it aside or in frdge for 1-2 hours.

Heat oil, in a shallow wok. Maintain the heat over medium flame. Fry few fish at a time. Never load your oil. Fryt hem till crisp and reddish brown in color.

Repeat it for each batch. Leave them over kitchen tissues for 2 minutes befoe serving.

In a seperate oil, fry curry leaves, garlic and green chilies. Each separately till crspy and aromatic.

Serve them warm, garnish with above fried items. Can be serves as a side dish for meals/rice dishes or as an appetiser.