Hemant-Trivedi's-Cookery-Corner

Dals,Sambars and Lentil Sauces

2012-02-06T14:24:00.000-08:00

-- SAMBARS-DHALLS ---

COCONUT MILK KOZUMBU (with brinjals) CHETTINADU SPECIAL

This is a pure chettinadu preparation but surprisingly it does not have Star Anis and Black pepper. I was a bit apprehensive about the taste as this recipe has very simples spices.But the end result was a surprise to me. It tasted superb with both rotis and Rice. Try and you too would like it.

(For a family of 4 , two servings.)
Coconut milk 1cup +1 cup + 1 cup (1st , 2nd and 3rd milk from 1 full coconut.)
Brinjals 250 gms
Onion 1 no.
Tomato 1 no.
Tamarind 1 large marble sized (extract juice 1 cup)
Curry leaves 1 sprig
Ghee 3 tbsp
Salt to taste

Masala powder of the following
Thoram parappu 1 tbsp
Kadalai parappu 1tbsp
Ulundu parappu 1 tbsp
Dhania seeds 1 tbsp
Red Chillies 5 to 6 nos
Cinnamon stick 1" 1 or 2 nos.
Poppy seeds 2 tbsp
Fenugreek seeds 1/2 spoon
Asafoetida 3/4 spoon
Oil for frying 2 spoons

Tempering
Mustard seeds 1/2 spoon
Asafoetida 1/4 spoon
Ghee 2 to 3 Tbsp.

Get Brijals which are tender and sweet .It is important that they have few seeds or no seeds. Cut them length wise in 1.5 inch pieces and set aside. Cut onion and dice tomato also .Take oil in a kadai and roast all the ingredients for three to four minutes only. Take care not to brown the dhalls .When frying is over, cool the masala ingredients and powder. Extract 1 cup juice from a large marble sized Tamarind and set aside.
Grate a Muthal coconut very fine. Remove 1st milk after reworking in a mixi adding 1 cup of water and set aside.(1 cup) Use a nylon/steel strainer to filter coconut paste.
Add one more cup of water to coconut paste and rework in a mixi. Remove 2nd milk and set aside.
Similarly make 3rd cup of 3rd milk and set aside. Discard useless pulp.
Now take Ghee in the same kadai and add the temperings .When mustard starts popping , add Asafoetida and immediately add cut brinjals and onion. Fry till brinjals become soft but not cooked more than 50 percent. Add tamarind extract and salt .Also add curry leaves and diced tomato and set to boil for four to five minutes. Now add the 3rd and 2nd milk along with the masala powder. Add salt and let it boil for four minutes. Now check if brinjals are cooked. Add 1st milk and let it simmer for further three to four minutes. Switch off the stove.
Check for salt and chilli taste. If less add at this juncture. A fine aroma would spread by now.
Cover the vessel and let the spices permeate for 30 minutes. Re heat and serve with Rice. This chettinadu kozumbu seems to be a blend of Malay and Tamil cuisine.
DHALL MAKHANI (whole black urad with Rajma)

Dhall makhani is a very rare Dhall where not even a single whole spice is used and still it has a fantastic taste when eaten with Paratha, Phudina Paratha and Rice.

150 gms. Whole Black Urad (ulundhu) 50 gms. Rajma Beans
50 gms. Butter 50 gms. Ghee
8 cloves of Garlic sliced in thin strips 2" Piece Ginger sliced in small strips (or grated)
150 gms .Tomato (diced) 1 spoon Red chilli Powder
1/2 spoon Turmeric 4 Nos. Green chillies
2 small Onions sliced 3 spoons Salt ( to taste)
1 spoon of Dry Mango powder / fresh lime

Soak Rajma for twelve hours in water with a pinch of Soda Bi-carb. Soak Whole Urad (ulundhu) for six hours in luke warm water. Add sliced ginger and Garlic in soaked Urad and Rajma and add half spoon of Turmeric and one spoon of salt. Add enough water and pressure cook for three to four whistles. Take care that Urad cooks well and when cooked set aside. Take 50 gms of Ghee in a kadai and sauté Diced Onion till it turns pink. Now add diced Tomatoes and turn till Tomatoes become soft and the mix starts leaving ghee ..You may add half a spoon of Freshly cut ginger at this stage and turn for a minute. Add this to cooked Urad Rajama Mix. Add some more salt, one spoon of chilli powder and sliced Green chillies now and set the vessel to a boil for about fifteen minutes .Keep on stirring or else the Dhall will stick at the bottom. At this stage you may add Amchur/Lemon (but remember that this is optional)
Now add 50 gms. of Butter. Mix thoroughly and leave the Dhall Makhani for one hour. After an hour , reheat and Serve hot.

HARIYALI -PILI-MUNG DHALL

150 gms .Mung Dhall (paiyar parappu)
1 No. Onion sliced( fairly large onion)
2 Nos. Tomatoes (diced)
1 cup Kothumalli/cilantro chopped finely
1 Spoon Red chilli powder (teaspoon)
1 Spoon Turmeric powder
3 to 4 Nos. Green chillies
1 Spoon Pure Ghee
1 Spoon Asafoetida (if the Perangayam is strong, use only 1/4th spoon)
1 Spoon of Lime Juice OR one spoon of Amchur powder
Salt to taste
Enough water for cooking

Cook Dhall in a cooker along with one spoon of Ghee, Salt, Red Chilli powder and Turmeric. When the Dhall is cooked, transfer to a Patela and add Green Chillies and Tomatoes .Cook for 5 to 7 minutes on a medium flame. Keep stirring or else the Dhall will stick to the bottom. Now add finely chopped Kothumalli and cook for another 2 minutes .Cover the vessel and remove from Stove and set aside. Take some ghee in a kadai and sauté sliced Onion till light pink. Add a spoon of Asafoetida (perangayam) just when the Onion is turning Pink. Now add the Onion to Dhall and reheat the Dhall for a couple of minutes. Finally add a spoon of Fresh lime Juice and stir it well and keep for 15 minutes.

Reheat for a couple of minutes just before the food is served. This Dhall goes great with any type of Roti, Paratha, Naan, Phulka or Rice. This recipe is strictly followed in UP and Haryana. Bengali method and taste come a way back and is poor second in taste to this Dhall. Please try and send in your feed back.

KADHI

Kadhi is Mor Sambar or Mor Kozambu of Gujarat. Usually it is made without any addition to it but a variation is also there where in you add ompodi and it is called as Sevli Kadhi. This is eaten with Roti/Chapathi and Rice.

300 gms. of fresh curds of not sour type
3/4 to 1 Tea spoon of Jeera powder/Jeera
Three to four cloves of Garlic
One inch of Ginger finely crushed
Two table spoons of Kadalai Maavu
Quarter cup of Kotthumalli
One spoon of Sugar
Salt to taste

For tempering
One table spoon of Ghee 1/2 spoon of Fenugreek seeds
1/2 spoon of Jeera 6 Cloves
Two red chillies (broken) Tej patta One or two sticks of Cinnamon
1/2 " Ginger piece (grated) One sprig of Curry leaves 2nos.Green Chillies

Mix Two spoons of Kadalai Maavu in Buttermilk made out of Curds. See that you add only about 400 ml of water. The maavu should be uniformly mixed and break any lumps if there are. Don't use mixi to mix these two but churn with a matthu. Add powdered Jeera or whole jeera now. Add crushed Garlic now. Boil this mixture on a medium to low flame for at least ten minutes. Add salt to taste along with a spoon of sugar. Now add curry leaves.

Kadhi will turn light yellow with addition of Jeera/Jeera powder. Remember never add Manja to Kadhi to make it yellow. It spoils the taste. Now Temper the Kadhi with cloves, jeera, Red chillies Cinnamon and Tej patta and Fenugreek seeds. When the cloves start bursting, add the tampering to Kadhi and immediately cover the vessel with a lid. Use only Ghee to temper and not oil.

Leave kadhi aside for at least an hour . Now garnish with freshly cut Kotthumalli and serve hot.

Variation of sevali kadhi
You can make fresh dough of Channa flour with salt, chilli powder and Hing .Make only one big laddu sized dough. This should be of Kaimurukku consistency. Make ompodi with a machine and drop it in kadhi at the primary stage of boiling. The other method remains the same.

Precaution
Kadhi preparation demands constant vigil while boiling . If you are nor attentive, the Kadhi will start overflowing on the gas stove. Kadhi tastes great with Chappathi, poori and also with Rice. If you don't like sweet kadhi, you may avoid using sugar and use sour curds instead of fresh curds.

KARAKKOZUMBU (Chettinadu special)

Calling KARAKKOZUMBU a samabar would be doing injustice to a distinctly different preparation .The spices and the ingredients are a bit different and the way it is prepared is also different. It is as different as CHETTIAR MANAIS in the Great Chettiar Country in Ramnath Puram and adjoining districts is from Typical Tamiz House. Enjoy it carefully as you are likely to be carried away and sssssssssweat later on

For 4 people 2 servings
Onions (sambar vegayam) 150 gms.
Brinjals/Muringakkai 150 gms/ 1 number cut in 1.5 " pieces
Tomatoes 4 nos.
Garlic 6 to 8 cloves
1 sprig of curry leaves
6 to 8 Green chillies
3 spoons Sambar Powder
1/4 spoon of fresh Black pepper powder (optional)
Salt to taste

For tempering
2 tbsp of gingly Oil for tampering
1/2 spoon channa dhall
1/2 spoon of mustard seeds
1/4 spoon of Roughly broken pepper
½ spoon Perangayam
1 or 2 broken dry chillies
1 lemon sized ba*ll of Tamarind (add water and extract thick juice)

Make a paste of
Coconut 2 bathhe (2"pieces)
Gasa gasa (poppy seeds) 1.5 spoons

Vegetables to be added
Muringakkai 1 no cut in 1.5" pieces or any other single vegetable.

Cut Muringakkai, dice tomato. Use Brinjals (if you are using them) which are not acidic and must be seedless. Cut in rather large pieces . Take Garlic, make long slices and set aside. Take Sambar Vegayam, clean and peel them . Make a fine paste of coconut and poppy seeds. and set aside. Make extract of Tamarind and set aside. Take a kadai and put tampering oil, add mustard seeds, vendiyum and red chillies broken in it. Heat at medium flame, when mustard starts to crackle, immediately add Asafoetida and coarsely broken Pepper. Immediately add onions , Green chillies (make single cut on each green chilli. This will prevent them from exploding. Fry for about two to three minutes. Now add Muringakkai and other vegetables. (if you are using Muringakkai, better boil it first and semi cook it separately and use it along with its boiled water). Stir and let it fry for about two to three minutes in hot oil. Now is the time to add tomatoes , add them and fry till tomatoes are loose, immediately add extract of Tamarind, mix and let it simmer for about three minutes, now add Chilli powder, Turmeric and Pepper powder( optional). After about one minute, add sambar powder. let it simmer for two minutes till fine aroma of sambar powder is felt. Now add water and let it boil .This will take about five minutes .Now add ground paste of Coconut and poppy seeds. Mix thoroughly.Bring to boil and let it simmer for another three minutes. KARAKKOZUMBU is ready.

MILAGU-TANEER

Please understand that there is a difference between Milagu Taneer and Milagu Rasam. Milagu Taneer is prepared without any Dhall.

400 ml of water
One Tea spoon of Black Pepper coarsly powdered
One tea spoon of Jeera coarsly powdered
One small lemon sized Tamarind Ball (extract juice with water)
Six pods of Garlic (optional)
Two springs of Curry leaves
Two spoons of Rasam powder
Half a cup of Kothumalli nicely cut
Ghee/oil for seasoning
Salt to taste
Quarter spoon of Turmeric
Asafoetida half spoon (optional)

Take water in a vessel and add Tamarind extract and salt. Boil till raw smell of Tamarind goes off. Now add Rasam powder and Turmeric. Boil till the liquid starts to froath. Reduce the flame and add Pepper and Jeera powder. Let the mixture boil on a low flame for about four to five minutes. Now heat ghee/oil in a Thalikku karandi and add a quarter spoon of Jeera and Asafoetida. Season the rasam. Finally add kothumalli and cover the Vessel. After about 45 minutes, reheat the Rasam to a boil. Take a steel filter and filter the liquid. The filtered Rasam is CLEAR MILAGU TANEER. This milagu taneer is to be used as an appetizer. It is to be served about 30 minutes before the dinner is served. Cook

PACHHAI PAYIR KOZUMBU ( MASALA -KHATTE MOONG)

Today I am posting a very delicious version of Pacchai payir Kozumbu. This is generally not prepared in south. This is basically a West Indian dish but I have taken liberty to post it here. I am sure you would enjoy once you prepare and relish this unique kozumbu.

Green gram (Pachai payir) 150 gms.
Six to eight cloves of garlic (f the cloves are small, use ten to twelve cloves)
Ginger 2 inches piece
Dhaniya seeds 2 Table spoons
Jeera 1 Tea spoon
Green chillies 4 to 6 as per personal need
Sour Curds 150 ml.
Oil for tempering
Jeera one spoon for tempering
1/4 spoon of Mustard seeds
Broken Red chillies 3 nos.
Half cup of finly cut Kothumalli
Half spoon of Turmeric
Salt to taste
Two springs of curry leaves

Pressure cook payir with at east six whistles to see that they are slightly over cooked. Payir (moong) should not remain whole after cooking. Keep the payir aside and prepare the following masalas Crush Ginger, Garlic and Green chillies in a mortar and make a paste. If you do not have a mortar, at least crush Garlic with a stone or something heavy. Don't use sliced garlic as the taste will differ. After crushing garlic, make a paste in a mixi/blender. Keep it aside. Now churn the payir (MOONG) till froth is formed. The payir consistancy should be as thick as thick sambar. Slighly roast Dhaniya and Jeera seeds and powder it and add immediately to payir. Boil for three to four minutes Now add salt, Turmeric. Curry leaves and paste of Ginger and Garlic and green chillies. Let the kozumbu boil on a medium heat for atleast six minutes. Now add beaten curds and let the mixture boil for another six to seven minutes. Now temper with one spoon of Jeera and quarter spoon of Mustard and broken chillies. After that garnish with green Kothumalli and set it aside for one hour. After an hour serve after reheating. I am sure that this would be a very different and refreshing change . This kozumbu is to be eaten with Poori, chappathi and Rice.

PULUSU (mix vegetables in Tamarind sauce)

What is Aviyal to a Keralalite, Pulusu is to an Andhravadu. Both are mix vegetable sauces but are as different and poles apart as the North and the South. But believe me , both are very elegant preparations. Source of this recipe is again Lady Suryakanthamgaru my late land lady and one of the greatest actress south has ever produced.

So here it is for your enjoyment. I must thank my wife for preserving the tradition of Andhra cooking as learnt from her.

Thoram Parappu 3/4 to 1 cup (cooked)
Sweet potato 1 no.
Drumstick 1 no.
Potato 1 no.
Onion 1 no.
Capsicum 1 no.
Tomato 1 no.
Beans 50 gms.
Curry leaves 2 sprigs
Tamarind extract from a large marble sized Tamarind qty.
Sugar 1 Tea spoon
Salt to taste

Spices
Black pepper powder 1/4 Tea spoon
Chilli powder 1 Tea spoon
Asafoetida 1/4 Tea spoon
Kothumalli 1/4 cup

Tempering
Groundnut oil 1/4 cup
Fenugreek seeds 1.5 Tea spoons
Mustard seeds 1/4 Tea spoon

At the onset, prepare all the vegetables. Cut sweet potato, potato in about 1.5 to 2" large pieces. Cut Drumstick in same length pieces. Cut Capsicum in thickish slices. Cut tomato in 1/4 inch pieces. Cut beans also in longish cross cut pieces. Cut onion also in long slices . Pluck Kothumalli (coriander/cilantro) .Remove leaves from 1 sprig of curry leaves for tempering and keep the other sprig for boiling with sauce. Extract concentrate from Tamarind.

Cook about 75 gms of Thoram parappu (toor dhall) in a pressure cooker. When cooked, churn and use.

Take oil for tempering in a Kadai (wok) and set the flame on medium. Add mustard seeds first. After five seconds, add fenugreek seeds. When fenugreek starts turning light brown, mustard seeds would start popping. Add onion slices ,Capsicum and plucked curry leaves and fry till onion becomes creamish. Now add all the vegetables and turn the vegetables for about a minute in tempering .Now add all the dry spices , cooked and churned dhall and salt, turn for further five minutes.

Now add tamarind extract and curry leaves and boil the Pulusu for about fifteen minutes on a low/medium flame. Keep the kadai partially open and cook till all the vegetables are cooked. Now taste for salt and sourness.

Add Asafoetida (raw) now and boil for further two to three minutes. When you are sure that all the vegetables are properly cooked, add sugar and Kothumalli. Stir well , put off the flame and let the spices work up for about an hour.

Reheat the pulusu and serve piping hot with rice. Tastes equally great with chapathis and rotis.

This Pulusu would bring a new taste to your kitchen. But remember one thing. Never prepare pulusu without Drum stick and sweet potato.

One variation of Pulusu does not use thoor dhall and pepper powder. Also no asafoetida is used.

SALEM SAMBAR
Thanks to Mrs. MANO for this recipe

Pressure cook 3 handfuls of lentils. Fry 1/2sp of cummin seeds, 1/2sp of coriander seeds, 1/2sp of peppercorn, 1sp of black gram, 1sp of Bengal gram, 5 red chillies and a pea-sized asafoetida in a spoon of oil to a golden brown colour and then grind them with 3 sambar onions, 3tsp of shredded coconut and 4 garlic pearls coarsely. Soak a lime sized tamarind for half an hour and extract its thick juice. Heat a vessel and pour the cooked lentils with enough water and add 1sp of turmeric powder When the dal begins to simmer, add finely cubed pieces of radishes with one cup of finely crushed tomatoes and ½ cup of sliced small onions.. Add enough salt. When the vegetables are 3/4th cooked, add the tamarind extract and cook for a few minutes. Now add the ground masala with a little of chopped coriander leaves and curry leaves. Let the sambar cook for a few minutes. Heat a small kadai and pour 3sp of gingelly oil. When the oil becomes hot add 1sp of mustards seeds. When they splutter add this to the sambar.

ANDHRA SAMBAR

I have enjoyed sambars all thro' south India. There is such a great variety in taste that I always marvel at different preparations. Coimabatore, Salem Madurai, Udipi, Mangalore, Hyderabad and for that matter every single town or village will have something different in its preparation. This is because you can do anything with ingredients . Andhra sambar as I have been enjoying goes a bit off the beaten road of its traditional method followed by Tamilnadu and Karnataka etc. There is a basic difference in Tampering and it sets it apart from all its cousins. There are three varieties of Andhra Sambar, HOT.....HOTTER.......HOTTEST. This is the hot variety.

100 gms .Thoram parappu (Toor dhall)
3 Spoons of Sambar powder (Please refer to my sambar powder recipe)
4 nos. of onions (medium)
1 sprig of curry leaves
6 to 8 Green chillies
1/4 cup of Kothumalli
1.5 spoon of Perangayam(Hing)
3/4 spoon Jeera powder freshly made
1/4 spoon of Pepper powder
1 medium sized Tomato diced in 1/2 inch pieces
2 tbsp of gingly Oil for tampering
1/2 spoon of mustard seeds
1/4 spoon of Fenugreek seeds
1/2 sp (asafoetida)Perangayam for tempering
1/2 spoon of Turmeric powder
5 to 6 broken dry chillies one spoon chilli powder
Salt to taste
1 lemon sized ball of Tamarind (add water and extract thick juice)

Cut Muringakkai, dice tomato. Use Brinjals (if you are using them) which are not acidic and must be seedless. Cut in rather large pieces . Soak in water for some 30 minutes and then cook in a pressure pan after adding a bit of salt and quarter spoon of sugar till ¾ cooked. Set aside. (this will prevent them from becoming mushy) Cook the dhall after adding one small spoon of Perangayam (hing) very well. Keep it aside in the cooker for thirty minutes. Now churn the dhall till the froth and keep it aside. Take the onions and dice two onions , take green chillies, press them hard without breaking them on flat surface and add and saute in a little oil and add it to sambar. Take care that you don't cook the onions and chillies

There is another variation of adding the raw onions in the Dhall and let it get cooked in dhall itself. I have found the second variation better for sambar taste. Take other two onions and roast them over fire till outer cover burns to black. Remove the burnt cover and make a fine paste of roasted onions and set aside. Now add extract of Tamarind to Dhall along with salt. Boil the dhall till the raw smell of Tamrind goes off. Add 3/4 cooked vegetables now and add required salt. Add chilli powder, Turmeric powder and jeera powder also Pepper powder now. Let it simmer for a bout two minutes. Now add semi cooked onions and chillies and half sprig of curry leaves. Let it boil for about two to three minutes. Now add Sambar powder with freshly made paste of Roasted onion to it and set it to boil. Let the whole thing simmer for about six minutes. Add diced tomato and freshly cut bunch of Kothumalli last. Mix well and let it simmer for three minutes. Temper with mustard, chillies, fenugreek(vendhiyum) seeds, and Perangayam in Gingly oil. You may use groundnut oil also. The chillies are to be added first and when they start turning brown, add the other tempering. Add Asafoetida last in the oil. Tamper and cover it with a lid immediately. Serve hot.

Points to remember
Sambar must be made at least two hours before you are to serve to self or the guests. The real taste of sambar comes only after two hours of cooking. Reheat the Sambar and serve hot.!!!

ARICHUVITTU SAMBAR (Hemant Style)

I have enjoyed sambars all thro' south India. There is such a great variety in taste that I always marvel at different preparations. Coimabatore, salem Madurai, Udipi, Mangalore, Hyderabad, and for that matter every single town or village will have something different in its preparation. This is because you can do anything with ingredients. Arichuvittu sambar as I have been preparing goes a bit off the beaten road of its traditional method .I use soaked Masalas and pastes of coconut and chilli and Kothumalli. There is no roasting of ingredients here. Try once and chances are you will fall for it.!!

150 gms. of Thoram parappu (Toor dhall)
100 gms. of sambar vengayam (small onions) shallots
1 sprig of curry leaves
2 Green chillies
1.5" pieces of coconut 2 nos
1/2 cup of Kothumalli
1 spoon of Perangayam(Hing)
3/4 spoon Jeera powder freshly made
2 tbsp of gingly Oil for tempering
1 medium sized Tomato diced in 1/2 inch pieces
1/2 spoon of mustard seeds
1/4 spoon of Fenugreek seeds
3 broken dry chillies
one spoon chilli powder
1/2 spoon of Turmeric powder
1 lemon sized ball of Tamarind (add water and extract thick juice)
3 Spoons of Sambar powder (Please refer to my sambar powder recipe)
1/2 spoon of broken Dhania seeds
1/2 spoon of Perangayam for tempering

Vegetables to be added
Baby Onions (shallots) 150 gms.
Muringakkai 1 no cut in 1.5" pieces
Beans 50 gms.
Avarekkai 50 gms.
Radish 1 no cut in rounds (long white/red variety)
Brinjal 1 no. long variety (four nos. if small round)

Soak in 30 ml of water, Sambar Masala powder, Jeera powder,1 spoon of perangayam (hing), Turmeric powder& Chilli powder for one hour. Make a fine paste of Coconut pieces and green chillies and 1/2 sprig of Curry leaves. Set aside. Make coarse paste of kothumalli and set aside. Cut Murankka, dice tomato, cut beans in 1 ' pieces, and use Avarakkai pods which are tander. Use Brinjals which are not acidic and must be seedless. Cut in 1" pieces and then cut in four. Soak in water for some 30 minutes and then cook in a pressure pan after adding a bit of salt and quarter spoon of sugar till ¾ cooked. Set aside. Cook the dhall after adding one small spoon of Perangayam (hing) very well. Keep it aside in the cooker for thirty minutes. Now churn the dhall till the froth and keep it aside. Take the baby onions and sauté in oil for about three to four minutes. Take care that you don't cook the onions . There is another variation of adding the raw baby onions in the Dhall and let it get cooked in dhall itself. I have found the second variation better for sambar taste. Now add extract of Tamarind to Dhall along with salt. Boil the dhall till the raw smell of Tamrind goes off. Add 3/4 cooked vegetables now and add required salt. also add semi cooked baby sambar onions and half sprig of curry leaves. Let it boil for about two to three minutes. Now add the paste of Sambar powder, with all the powders you have kept in sambar. Add freshly made paste of Coconut and Green chillies to it and set it to boil. Let the whole thing simmer for about six minutes. Add diced tomato and freshly made paste of Kothumalli last. Mix well and let it simmer for three minutes.

Tamper with mustard, chillies, fenugreek (vendhiyum) seeds, broken dhania seeds and Perangayam in Gingly oil.

Garnish with finely chopped kothumalli and set aside.

Point to remember
Sambar must be made at least two hours before you are to serve to self or the guests. The real taste of sambar comes only after two hours of cooking. Reheat the Sambar and serve hot.!!!

AVAREKKAI SAMBAR

Karnataka has some fascinating dishes of which I have come to love AVAREKKAI SAMBAR very much. It comes under EO & ET category. People who love real spicy, hot and tasty Kozumbu/sambar would never forget the taste. I have been experimenting with the different recipes given to me by different friends and I have come to like the following recipe most. I am sure that you would try this fiery sambar once and post your reactions. Hurry up because the season of Avarekkai would be over within another month or so. Hubbers who are in the US or other countries can substitute Avarekkai with any green beans.

Green Avarekkai shelled 350 gms. Onions 2 nos. (medium)
Garlic (cut in large pieces) 10 cloves Green Chillies 6 to 7 nos. (hot variety)
Tomatoes 3 nos. Poppy seeds 1 table spoon
Coconut grated 2" pieces 3nos Salt to taste
Cooking oil 2 ladlefuls

dry spices
Cloves 6 to 7 nos., Cinnamon sticks 2" 5 sticks

Dry spices for tempering
Cinnamon sticks 1" 4 nos., Cloves 5 to 6 nos.

First soak Avarekkai seeds in hot water for three to four hours and then shell the skin of each seed. Keep it aside. Take about a ladle and half of oil in a kadai. frying pan and add the dry spices as mentioned above. When the cloves puff up, add onions, garlic, Green chillies and turn for about a minute and half only. Now add grated coconut and fry for further 30 seconds.

Remove from fire and let it get cold. When cold, make a fine paste of the whole thing and keep it aside. Make paste of poppy seeds and keep it aside. Dice the tomatoes in small pieces and keep aside. Take some water in a vessel and add shelled Avarekkai and steam/pressure cook the Avarekkai till they become soft but not soggy or too soft. When ready, add the masala paste. Add salt and over a slow/medium fire let it simmer for about ten minutes only. Now add diced tomatoes and paste of Poppy seeds and let it simmer for another four or five minutes or so. Now take some oil in a tempering ladle and add spices for tempering. When cloves puff up, add the tempering to Avarekkai sambar. Cover immediately and leave it for 30 minutes.

After 30 minutes, reheat the sambar and serve steaming hot with rice/poori /paratha or Rotis. Remember that this is a Hot dish and take in quantity which is good for you.

THIS SAMBAR SHOULD BE REALLY THICK LIKE KURAMA

Variation
Some people add 2 ' piece of ginger made in paste at the final stages to give an EXTRA KICK along with finely chopped green chillies. The taste is really good but let me warn you that this can be very hot.

BELL PEPPER SAMBAR ( capsicum sambar )

In my quest to find exotic tastes and exotic ingredients to be incorporated in South Indian cuisine has made
me try a lot of different ingredients ,culminating into some fine tasting dishes,. One of them is this BELL PEPPER SAMBAR (podumozakka sambar). Mind you, I failed to achieve the desired flavour from Capsicum on three or four trials. But ultimately I devised a way to get the right method. I am happy to bring the same to you.
So folks!!! Try this Capsicum or Bell Pepper Sambar and let me know.

(for a family of four 2 servings)
Thoram Parappu 100 gms. Capsicum (2 nos. Medium) 200 gms.
Green chillies (sliced) 2 nos. Onion (diced) 1 large
Asafoetida 1 spoon Sambar powder (Karnataka/Madras sambar powder) 3 Spoons
curry leaves 1 sprig Kothumalli 1/4 cup
Chilli powder 1/2 spoon Turmeric powder 1/4 spoon
Fresh Jeera powder 1/2 spoon 1 medium sized Tomato diced in 1/2 inch pieces (optional)
Tamarind 1 marble sized

Tor tempering
2 tbsp of groundnut Oil for tempering 3 nos. of Red chillies (broken)
1/2 spoon of mustard seeds 1/4 spoon of Fenugreek seeds
1/2 spoon of Perangayam for tempering

Cut Capsicum in 1. 5cm square pieces slice green chillies in thin strips. Dice Onion similarly and keep aside. Dice tomato in small pieces. Pluck kothumalli and set aside. Soak Tamarind and extract juice.
Take a roti/dosai tawa and add a spoon or two of cooking oil. Heat on a medium flame. When the tawa is hot, add Capsicum pieces along with sliced green chillies. Sprinkle two or three pinches of salt on Capsicum . Tawa fry the capsicum thoroughly ,Using a flat bottomed ladle(rice ladle) and press the underside of the ladle on flatly spread oiled capsicum pieces. See that the capsicum is slightly browned. The capsicum would have cooked to 3/4 and would be almost soft. A fine aroma of fried capsicum will spread. Remove from fire and keep in a bowl.

Cook the dhall after adding one small spoon of Perangayam (hing) very well. Keep it aside in the cooker for thirty minutes. Now churn the dhall till the froth and keep it aside. Add half sprig of curry leaves in the Dhall and Now add extract of Tamarind to Dhall along with salt . Boil the dhall till the raw smell of Tamarind goes off.

Add Turmeric powder , chilli powder and jeera powder and half a sprig of curry leaves. Let it boil for about two to three minutes.

Now add Sambar powder . Let the whole thing simmer for about six minutes. Add diced tomato and freshly cut bunch of Kothumalli . Mix well and let it simmer for three minutes. Take about two ladles of oil in a kadai and add Red Chillies,mustard, fenugreek(vendhiyum) seeds,when mustard starts to crackle, add Asafoetida and diced onion. Fry till onion pieces become translucent. Add the onion along with tempering to sambar Finally add 3/4 Tawa fried/cooked Capsicum pieces now ,and cover it with a lid immediately. check for salt . The Capsicum will cook in residual heat and also add the flavour to sambar.

Your Capsicum Sambar is ready!!

Point to remember
Sambar must be made atleast two hours before you are to serve to self or the guests.
The real taste of sambar comes only after two hours of cooking.

Reheat the Sambar and serve hot. !!!

MURINGAKKAI SAMBAR (DRUMSTICK SAMBAR)

Many of you would have wondered as to why your Muringkkai and Mulangi sambar tastes different and why no original flavour of Muringakkai or Mulangi (radish) is missing from sambr.

The secret lies in the method of preparation of those two sambars. Today I would be posting the correct method to prepare Muringakkai sambar. I hope you would try it out and let me know. (use the same method for Mulangi sambar)

(For a family of four 2 servings)
100 gms Thoram Parappu
3 Spoons of Sambar powder (Karnataka/Madras sambar powder)
Muringakkai 2 or 3 nos
1 sprig of curry leaves
1/4 cup of Kothumalli
1/2 spoon of Chilli powder
1/2 spoon Turmeric powder
1/2 spoon of Fresh Jeera powder
1. 5 spoon of Perangayam (Hing)
1 medium sized Tomato diced in 1/2 inch pieces (optional)
Jaggery/sugar 1/4 spoon

For tempering
2 tbsp of groundnut Oil for tempering
3 nos of Red chillies (broken)
1/2 spoon of mustard seeds
1/4 spoon of Fenugreek seeds
1/2 spoon of Perangayam for tempering

Cut Muringkkai of 2" length. Soak in water for about 30 minutes. Take about 150 ml of water in a vessel and add salt, sugar and Muringakkai pieces, boil on slow sim flame for ten to fifteen minutes till the Muringakkai pieces are 3/4 cooked. Set aside. Dice tomato in small pieces. Pluck kothumalli and set aside.

Cook the dhall after adding one small spoon of Perangayam (hing) very well. Keep it aside in the cooker for thirty minutes. Now churn the dhall till the froth and keep it aside. Add half sprig of curry leaves in the Dhall and Now add extract of Tamarind to Dhall along with salt . Boil the dhall till the raw smell of Tamarind goes off. Add 3/4 cooked Muringakkai pieces now along with water which was used for cooking Murungakkai and add required (extra)salt. Add Turmeric powder , chilli powder and jeera powder and let it simmer for about two to three minutes. Now add half sprig of curry leaves. Let it boil for about two to three minutes.

Now add Sambar powder . Let the whole thing simmer for about six minutes. Add diced tomato and freshly cut bunch of Kothumalli and addJaggery last. Mix well and let it simmer for three minutes.

Tamper with Red Chillies,mustard, fenugreek(vendhiyum) seeds,and Perangayam in groundnut oil. Add Asfoetida last in the oil. Tamper the sambar and cover it with a lid immediately.

Point to remember
Sambar must be made at least two hours before you are to serve to self or the guests.
The real taste of sambar comes only after two hours of cooking.

Reheat the Sambar and serve hot. !!!

PACHHAI SAMBAR (Using only Green Ingredients)

This sambar is from my own experiments and probably none of you would have ever tasted this sambar before. I started off with Green Thoram seeds and over the last two seasons of experimenting, I have perfected this sambar. I am very pleased to post the recipe for dear Hubbers. This sambar can be prepared only during Sep-Nov period in India when all the Green ingredients are available.

Geen Thoram Seeds 200 gms Spring onions 1 bunch
Green Methi kirai 1 spoon
Green chillies 6 to 8 nos.
Kothumalli/cilantro 1/2 bunch
Green Tamarind 3 to 4 fruits
Green Tomatoes (unripe) 2 to 3 nos.
Curry leaves 2 springs
Salt to taste
Perangayam (Asfoetida) LG one spoon
oil for tampering 1.5 ladles
Mustard seeds 1/2 spoon

Steam cook Thoram seeds to six whistles in a pressure pan or four whistles in a cooker. When cold, mash the thoram thoroughly and use a blender to churn nicely. The hard covers of Pachai Thoram will separate when you sieve thro' a sieve. Dicard the cover mass and collect the Thoram Parappu soft mass in a large katora and set it aside.

Cut spring onions till four inches from the base in small 1 cm pieces. Don't use old leaves .Like wise, pluck and cut finely Coriander and vendayum (Fenugreek) leaves and keep aside. Dice unripe tomatoes and keep aside. Now prepare Pachai Puli (Green Tamarind) and Green Chillies paste. Add about two large cups of water to Thoram parappu paste and place it on a medium flame after adding salt to taste. Add spring onion pieces and Green Tomato pieces directly to it and let onions and Tomatoes be cooked in Thoram liquid. Add Springs of Curry leaves and Methi leaves after about seven to eight minutes. Please ensure that the sambar is being cooked on a low /medium flame. Please also ensure that the onions are properly cooked. Now add Paste of Pachhai puli and Pachhai Mozaka (tamarind and green chillies ) and boil for about four or five minutes. Finally add finely chopped Kothumalli/cilantro heat for under a minute and put off the flame.

Now take oil in a tampering ladle and put half a spoon of Mustard seeds, sliced Green chilli. When the mustard starts to crackle add a spoon of Asfoetida powder , Tamper the sambar. Immediately cover the samabr

Your ALL PACHHAI SAMBAR is ready. Enjoy!!!

Varation I
You may add precooked Green beans /Pachhai Avarakkai/Green Brinjals, Green Radish kirai(leaves only)or only kirai of your choice.This would give a variety to your cooking of which I am very sure.

Variation II
If you use Sambar powder, and grilled onion /Coconut paste, the sambar would taste entirelly different and would make all the members happy that you have brought variety in sambar. Please revert to me after you have enjoyed for feedback.

Important point
If you have a problem getting Pachhai Thoram kaai, you may substitute with Green peas or Pachhai Avarakkai seeds, If you don't get Fenugreek leaves, you can use fenugreek seeds.

RAYAR SAMBAR

3 Spoons of Sambar powder (Please refer to my sambar powder recipe)
1 fairly large onion to be grilled on fire till outer cover is black and make paste of it in a mixi
150 gms. of Thoram parappu (Toor dhall)
100 gms of sambar vengayam (small onions) shallots
2 sprigs of curry leaves
4 Green chillies sliced into half
1 spoon of Perangayam(Hing)
3 medium sized Sambar Tomatoes diced in 1/2-inch pieces
Oil for tempering
1/2 spoon of mustard seeds
1/2 spoon of Fenugreek seeds
1/2 spoon of broken Dhaniya seeds
1/2 spoon of Perangayam for tempering
3 broken dry chillies
one spoon chilli powder
1/2 spoon of Turmeric powder
1/2 cup of Kothumalli paste (approx 50 gms.)
1 lemon sized ball of Tamarind (add water and extract thick juice)
2 teaspoons of freshly made paste of Coconut

Cook the dhall after adding one small spoon of Perangayam (hing) very well. Keep it aside in the cooker for thirty minutes. Now churn the dhall till the froth and keep it aside. Take the baby onions and saute in oil for about three to four minutes. Take care that you don't cook the onions.

There is another variation of adding the raw baby onions in the Dhall and let it get cooked in dhall itself. I have found the second variation better for sambar taste.

Now add extract of Tamarind to Dhall along with salt .Boil the dhall till the raw smell of Tamrind goes off. Now add semi cooked baby sambar onions and sprigs of curry leaves and sliced green chillies. Let it boil for about two to three minutes. Now add three spoons of Sambar powder, one spoon of chilli powder and diced tomatoes and turmeric powder.

Let the whole thing simmer for about six minutes.
Take down the half cooked sambar and keep it aside.
Take the grilled onion, remove the burnt outer cover and make a paste of the onion in a mixi.
Add the paste of coconut and onion now to sambar and also paste of Kothumalli at this stage and boil the samabar for three to four minutes.
Temper with mustard, chillies, fenugreek (vendiyum) seeds, broken dhaniya seeds and Perangayam. Garnish with finely chopped kothumalli and set aside.

Point to remember

Sambar must be made at least two hours before you are to serve to self or the guests. The real taste of sambar comes only after two hours of cooking.
Reheat the Sambar and serve hot.!!!

Real Taste of RAYAR SAMBAR lies in the fine treatment of sambar with Kothumalli and Roasted Onion Paste. So please take care to select the best Kothumalli .

SPRING ONION SAMBAR

Spring Onion Sambar is a delicacy which very few people have tried so far. Today, I am posting another Vengaya Sambar version as perfected by me. I promise you that the result will be really superb

One bunch of tender spring onions with green leaves.
3 Spoons of Sambar powder (Please refer to my sambar powder recipe)
3 medium sized Sambar Tomatoes diced in 1/2 inch pieces
1 fairly large onion to be grilled on fire till outer cover is black and make paste of it in a mixi
1 lemon sized ball of Tamarind (add water and extract thick juice)
150 gms of Thoram parappu (Toor dhall)
2 sprigs of curry leaves
4 Green chillies sliced into half
1 spoon of Perangayam(Hing)
Oil for tempering
1/2 spoon of mustard seeds
1/2 spoon of Fenugreek seeds
1/2 spoon of broken Dhaniya seeds
1/2 spoon of Perangayam for tempering
3 broken dry chillies
one spoon chilli powder
1/2 spoon of Turmeric powder
1/2 cup of Kothumalli
2 tea spoons of freshly made paste of Coconut

As informed to you in my last posting of VENGAYA SAMBAR all the ingredients will remain common except the Onions. In this version, take a bunch of spring onions. After washing it, cut the onion bulb portion in 1.5 inches length. Do not slice the onion bulbs. Cut the tender leaves of Onion in 1/4 inch or slightly still smaller length. Please remove two or three Muthal layers from tops of the bulbs. If you don't do that, the skin layers will not get cooked and will cause chewing problems. Please remember to use only tender leaves. Now saute the onions and the leaves in oil for three minutes. Add the onions to the Dhall.

Please follow all the other steps as written before. You will have a very exotic Sambar, which would really tickle your taste buds for a long time.

Enjoy and let me know the result You can avoid using coconut paste in this version of Sambar.

UDIPI HOTEL SAMBAR - Ist Version

South Canara, Mangalore and Udupi Brahmins have a special sambar which is different in many aspects from most of the other Sambars you would have tasted so far. This Brahmins sambar goes a bit off the beaten road of other traditional method followed by Tamilnadu , Andhra and Karnataka etc. There is a basic difference in usage of Onions along with othe ingredients.. This is a sambar that is generally available in Udipi Hotels and is known as UDIPI HOTEL SAMBAR. Mind you, only genuine Udipi Hotel with a reputation would serve you this sambar.Otherwise, in Bangalore, you would get only rice Kanjee mixed with pottukadali powder and fiery sambar powder mixture with about one ton of jaggery in one katora .!!! (sorry for exaggeration but it is the truth)

100 gms Thoram Parappu
1no. of 2" pieces of Coconut
100 gms of sambar onions
3 Spoons of Sambar powder (Karnataka sambar powder)
1 large onion
1 sprig of curry leaves
1/4 cup of Kothumalli
1. 5 spoon of Perangayam(Hing)
1/2 spoon of Chilli powder
1/2 spoon Turmeric powder
1/2 spoon of Jaggery
1/2 spoon of Fresh Jeera powder
1 tbsp of Rice powder
1 medium sized Tomato diced in 1/2 inch pieces

For tempering
2 tbsp of groundnut Oil for tempering 3 nos of Red chillies (broken)
1/2 spoon of mustard seeds 1/4 spoon of Fenugreek seeds
1/2 spoon of Turmeric powder 1/2 spoon of Perangayam for tempering
Salt to taste 1 lemon sized ball of Tamarind (add water and extract thick juice)

If You want, omit Asafoetida and add 7 to 8 cloves of Garlic and a spoon of Poppy seeds made in paste. This is to be added when you add Onion paste.

Vegetables to be added
You can add any vegetable like Murunkai, Brinjals etc but not more than two varieties in any version.

Cut Murankai, dice tomato. Use Brinjals (if you are using them), which are not acidic and must be seedless. Cut in rather large pieces . Soak in water for some 30 minutes and then cook in a pressure pan after adding a bit of salt and quarter spoon of sugar till ¾ cooked. Set aside. (this will prevent them from becoming mushy)

Cook the dhall after adding one small spoon of Perangayam (hing) very well. Keep it aside in the cooker for thirty minutes. Now churn the dhall till the froth and keep it aside. For paste of coconut and first make slices and then make a very fine paste in a mixi. Set aside . Now a days, Hotel Sambar does not use coconut paste.

Take the sambar onions , clean and cut ends , take green chillies, press them hard without breaking them on flat surface and keep aside. Take cleaned sambar onions and add the raw onions and half sprig of curry leaves in the Dhall and let it get cooked in dhall itself. . Take other large onion and roast it over fire till outer cover burns to black. Remove the burnt cover and make a fine paste of roasted onion and set aside.

Now add extract of Tamarind to Dhall along with salt . Boil the dhall till the raw smell of Tamarind goes off. Add 3/4 cooked vegetables now and add required (extra) salt. Add Turmeric powder and chilli powder and jeera powder and let it simmer for about two to three minutes.

Now add greenchillies and half sprig of curry leaves . Let it boil for about two to three minutes.

Now add Sambar powder with freshly made paste of Roasted onion and rice powder to it and set it to boil. If needed, mix rice powder first with little water and then add to sambar. . This rice powder gives body to HOTEL SAMBAR.

Let the whole thing simmer for about six minutes. Add diced tomato and freshly cut bunch of Kothumalli and Jaggery last. Mix well and let it simmer for three minutes.

Temper with Red Chilies, mustard, fenugreek(vendhiyum) seeds,and Perangayam in groundnut oil. tempering. Add Asfoetida last in the oil. Tamper and cover it with a lid immediately. Serve hot.

Point to remember
Sambar must be made at least two hours before you are to serve to self or the guests.
The real taste of sambar comes only after two hours of cooking.

Reheat the Sambar and serve hot. !!! ENJOY!!! And post in your feedback when happy.

UDIPI SAMBAR 2nd Version

South Canara, Mangalore and Udupi Brahmins have a special sambar which is different in many aspects from most of the other Sambars you would have tasted so far. This Brahmins sambar goes a bit off the beaten road of other traditional method followed by Tamilnadu , Andhra and Karnataka etc. There is a basic difference in usage of coconut and Onion. This is a mild sambar which is generally not available in Hotels. So if you are from Kerala, Palakkad or a coconut buff, You must try this beautiful creation..
(for a family of four 2 servings)

100 gms of Thoram parappu (Toor dhall)
4 nos of 2" pieces of Coconut
4 nos of onions (medium)
3 Spoons of Sambar powder (Karnataka sambar powder)
1 sprig of curry leaves
5 to 6 nos Green chillies( hot variety)
1/4 cup of Kothumalli
1.5 spoon of Perangayam(Hing)
2 tbsp of groundnut Oil for tempering
1 medium sized Tomato diced in 1/2 inch pieces
1/2 spoon of mustard seeds
1/4 spoon of Fenugreek seeds
1/2 spoon of Perangayam for tempering
1/2 spoon of Turmeric powder
Salt to taste
1 lemon sized ball of Tamarind (add water and extract thick juice)

Vegetables to be added
You can add any vegetable like Murunkai, Raw banana, yampieces or beans bhopala, Brinjals etc but not more than two varieties in this version.

Cut Murankai, dice tomato. Use Brinjals (if you are using them) which are not acidic and must be seedless. Cut in rather large pieces .Soak in water for some 30 minutes and then cook in a pressure pan after adding a bit of salt and quarter spoon of sugar till ¾ cooked. Set aside. (this will prevent them from becoming mushy) Cook the dhall after adding one small spoon of Perangayam (hing) very well. Keep it aside in the cooker for thirty minutes. Now churn the dhall till the froth and keep it aside. Remove brown skin off the coconut and first make slices and then make a very fine paste in a mixi. Set aside the coconut paste.

Take the onions and dice two onions , take green chillies, press them hard without breaking them on flat surface and add and sauté in a little oil and add it to sambar. Take care that you don't cook the onions and chillies ..

There is another variation of adding the raw onions in the Dhall and let it get cooked in dhall itself. I have found the second variation better for sambar taste. Take other two onions and roast them over fire till outer cover burns to black. Remove the burnt cover and make a fine paste of roasted onions and set aside. Now add extract of Tamarind to Dhall along with salt .Boil the dhall till the raw smell of Tamarind goes off. Add 3/4 cooked vegetables now and add required salt. Add Turmeric powder and let it simmer for about two to three minutes.

Now add semi cooked onions and chillies and half sprig of curry leaves. Let it boil for about two to three minutes.

Now add Sambar powder with freshly made paste of Roasted onion to it and set it to boil. Let the whole thing simmer for about six minutes. Add diced tomato and freshly cut bunch of Kothumalli last. Mix well and let it simmer for three minutes.

Temper with mustard, fenugreek (vendhiyum) seeds and Perangayam in groundnut oil. temperings. Add Asfoetida last in he oil. Tamper and cover it with a lid immediately. Serve hot.

Point to remember
Sambar must be made at-least two hours before you are to serve to self or the guests. The real taste of sambar comes only after two hours of cooking.
Reheat the Sambar and serve hot.!!!

VENKAYA SAMBAR

Cook the dhall after adding one small spoon of Perangayam (hing) very well. Keep it aside in the cooker for thirty minutes. Now churn the dhall till the froth and keep it aside. Take the baby onions and saute in oil for about three to four minutes. Take care that you don't cook the onions.

There is another variation of adding the raw baby onions in the Dhall and let it get cooked in dhall itself. I have found the second variation better for sambar taste. Now add extract of Tamarind to Dhall along with salt .Boil the dhall till the raw smell of Tamarind goes off. Now add semi cooked baby sambar onions and springs of curry leaves and sliced green chillies. Let it boil for about two to three minutes. Now add three spoons of Sambar powder,one spoon of chilli powder and diced tomatoes and turmeric powder. Let the whole thing simmer for about six minutes.

Take down the half cooked sambar and keep it aside. Take the grilled onion, remove the burnt outer cover and make a paste of the onion in a mixi. Add the paste of coconut and onion now to sambar and slowly heat it on medium flame til it boils for about three to four minutes. Temper with mustard, chillies, fenugreek (vendiyum) seeds, broken dhaniya seeds and Perangayam. Garnish with finely chopped kothumalli and set aside.

Point to remember
Sambar must be made atleast two hours before you are to serve to self or the guests. The real taste of sambar comes only after two hours of cooking. Reheat the Sambar and serve hot.!!!

3 Spoons of Sambar powder (Please refer to my sambar powder recipe)
150 gms of Thoram parappu (Toor dhall)
100 gms. of sambar venkayam (small onions)
2 springs of curry leaves
4 Green chillies sliced into half
1 spoon of Perangayam(Hing)
3 medium sized Sambar Tomatoes diced in 1/2 inch pieces
Oil for tempering
1/2 spoon of mustard seeds
1/2 spoon of Fenugreek seeds
1/2 spoon of broken Dhaniya seeds
1/2 spoon of Perangayam for tempering
3 broken dry chillies
one spoon chilli powder
1/2 spoon of Turmeric powder
1/2 cup of Kothumalli
1 lemon sized ball of Tamarind (add water and extract thick juice)
2 teaspoons of freshly made paste of Coconut
1 fairly large onion to be grilled on fire till outer cover is black and make paste of it in a mixi/blender

Optional additives
You can add vegetables like Brinjal, Lady's finger .Radish, kirai(bhaji) beans , carrots, etc for different variations of sambar. But VENKAYA SAMBAR means pure venkaya sambar without any additives.

TADKA DHALL (Yellow Dhall spiced and Tampered)

Anyone who has enjoyed TADKA DHALL once with TAWA PARATHA or with plain rice would never forget the superb taste and flavour of simple spices. Tadka Dhall is probably the easiest Dhall to make and yet it is among my most favourite of Dhalls. I have enjoyed this Dhall prepared by Pujabis, Bengalis and almost at all the places in Deccan .But the following really caught on my fancy .I think this was in JALANDHAR in Punjab. I am posting this gem for you all. Try and you would never regret .

Thoram Parappu (toor dhall) 175 gms.
Onion 1 no.
Garlic 10 cloves
Ginger 1.5 " piece ( Thumb thick)
Lime Juice from 1/2 lime.
Green Chillies (thin round slices) 3 to 4 nos.
Cloves 6 nos.
Red Chillies 2 nos.
Jeera 3/4 spoon
Turmeric powder 1/2 tsp. (optional)
Kothumalli optional as above
Ghee/oil 2 ladles
Salt To taste

Pressure cook Dhall for five whistles with 500 ml of water. When the steam subsides, remove from cooker and check if it has cooked properly .Add needed salt now and slowly mix it with ladle. Under no circumstances it should become homogenous mass . So you should not churn it .If you feel that the Dhall is too thick, you may add half a cup of water now. But remember that you have to enjoy this dhall in its thick form only.

Slice onions, Green chillies and set aside. Make a rough paste of Ginger and Garlic. Set aside. Now take Ghee/oil in a Kadai and add red chillies on a medium flame. As soon as Chillies start becoming dark brown , add Jeera and Cloves After five seconds cloves would puff up. Now add Onion slices and turn for about two minutes till onions are semi cooked. Now add sliced Green Chillies and immediately add Ginger Garlic paste. Turn for about 20 seconds at the maximum. Do not over fry Ginger Garlic paste. Pour the tempering on top of the cooked Dhall. Immediately cover the Dhall.

After five minutes, squeez half lime on top of the Dhall and with a ladle , now mix very slowly. The tempering with onion, etc. should mix properly. Re heat before serving. Enjoy with Paratha, Rotis and Plain Rice. Usage of Turmeric is optional. You may use kothumalli for Garnishing .

TUVER-NI-DAAL (Gujarati daal )

Tuver-ni-daal is one of the pillars of Gujarati diet. A Gujarati thaali consists of Dall, Bhat, Shaak and Rotli Gujarati dall is thinner in consistancy and is sweet and sour
Surprisingly the usage of spices in Gujarati dall is minimalIt tastes great with Rotli (Phulkas) and Bhat (rice)
So here is the Gujarati version of Thuver Daal

Thoram Parappu 1/2 cup
Ginger 1/2 " piece
Green Chillies 2 nos
Kokum/Tamarind 4 slices/small marble sized
Tomato 1 no
Curry leaves 1 sprig
Peanuts (optional) 1 tbsp
Sugar/Jaggary 1/2 to 1 tspoon
Salt to taste
Jeera powder 1/4 tsp
Turmeric powder 1/4 tsp
Chilli powder 1/2 tsp
Asafoetida powder 1/4 tsp

Tempering
Oil 1 ladle Mustard 1/4 tspoon
Jeera 1/2 tspoon Fenugreek seeds 1/4 spoon
Asafoetida 1/2 tspoon

Cook thoram parappu in pressure cooker after adding a little Asafoetida and a little Jeera powder When cold, churn and keep aside. Cut ginger and Green chillies in small pieces first and then using a stone/pound-mortar, make rough paste and set aside Cut tomato in small pieces and set aside. Soak peanuts in a little water
Soak Kokum in little water for ten to fifteen minutes to make it softer and facilitate release acids faster while boiling. If you don't have Kokum, use required amount of Tamarind
Take churned dhall in a vessel (patela/tapela) add about 500 ml of water Add salt, Chilli-Ginger paste and soaked peanuts and Kokum, Turmeric and chilli powders
Set to boil on a medium flame for about ten to fifteen minutes. Now add rest of Jeera powder and sugar or jaggery and boil for two to three minutes. Taste for salt and other spices
Now take the tempering ladle and add oil and tempering spices. When mustard starts popping, add Asafoetida and curry leaves and temper the dhall. Immediately cover the vessel and set aside. Serve after one hour after re-boiling

VATRAL KOZUMBU

This kozumbu can fiery taste but equally great & tasty preparation. This is prepared in two variations. One using no Garlic/Onions, another using Both Garlic and Onions. This is more on Sour side and also a little HOT. Tastes great with steaming rice.

1/4 Cup (40 ml) of Thick Tamarind extract
2 Spoons of Sambar Powder
1.5 Spoons of Rice powder
1 sp. Jaggery
30 ml. Gingely oil
1/4 cup Sambar Vengayam
1 spoon Perangayam (asafoetida)
Salt to taste
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)

For tempering
1/2 sp. Mustard seeds
1/2 sp. Fenugreek seeds
3 to 4 Red Chillies (broken)
Two strands of Curry leaves for Garnishing.

Fry Vatral in little oil till dark brown and keep aside. Fry Sambar Vengayam in little oil and cook for about five minutes. Set aside. Now take oil for tampering in a kadai and add Mustard, Fenugreek and Broken red chillies. When the mustard starts popping, add Sambar powder and immidiately, add Vatral which you have fried and add Tamarind extract. Add partially cooked Onions now. Take care not to burn the sambar powder.Now on a medium flame let the whole thing simmer till raw tamarind loses its smell. Now add water and salt and let the whole thing simmer for about four minutes. Now add rice flour and stir well. Let the whole mass become thicker. You may add Asafoetida now. Some people prefer to add asafoetida in Tampering but I prefer towards the end. Add Jaggery, stirr well and your Vatral Kozumbu is ready. Now Garnish with curry leaves and serve hot. Vatral Kozumbu is not used as much as sambar in quantity .So take care not to cook as much as Sambar. People who prefer the Kozumbu to be hot, they may add a spoon of Chilli powder extra ,over and above the Sambar powder used.

--- RICE DISHES ---

2012-01-04T05:32:00.000-08:00

RICE...RICE...RICE...RICE...RICE...RICE

MUSALAMANI VEGETABLE BIRIYANI

INTRODUCTION

This Biriyani was taught to me by a Muslim cook after three years
of request. This BIRIYANI is among the best I have ever tasted.
Among the Hyderabadi and Tamilnadu Biriyani, Tamilnadu Biriyani
tastes much superior and has a wonderful taste which lingers
in the mouth for a long time. In Madras, Ahmediya Hotel near
old flower Bazaar and Taj Coronation restaurant in Broadway
were two places where I have had the privilege of tasting the
finest Tamilnadu Musalamani Biriyani.

INGREDIENTS

300 gms. Old Biriyani Rice (1.5 cups)
2 medium Onions sliced in rings
2 Medium onions diced
I cup of Mixed Vegetables diced (Green Peas, Carrots, Beans etc.)
3/4 cup Medium sour fresh curd (200 ml)
3 medium Tomatoes Diced
5 Green Chillies Sliced
2 spoons of Raisins optional
10 Nos. Cashew nuts optional
Ghee and oil for frying and Tempering
Salt to taste
Fresh lemon Juice from 3/4 lime.

WET SPICES

2+2 Spoons of Ginger and Garlic paste
1 Onion made in paste
1/4 cup of coarsely made paste of Mint leaves (make this paste or freshly cut mint leaves five minutes before adding to spice mass)
1 spoon of paste of cinnamon, Cloves, cardamom and a little flakes of Nutmeg.

DRY SPICES

10 Nos. cloves
5 Nos. 2" pieces of cinnamon sticks
15 Nos. Cardamom
2 Bay leaves
Some strands of Saffron
1/2 spoon Turmeric Powder
1.5 spoons chilli powder

METHOD OF PREPARATION

First heat a spoon of Ghee in a kadai and light roast Biriyani Rice
for about six to eight minutes.Keep turning the rice .You must take
care to wash and dry the rice first. Set aside the rice. Semi cook
all the diced vegetables with a little salt and a little sugar.
Now prepare all the wet masalas and Dry masala and keep them in a
plate in different small cups. Take care to cut Mint leaves just
before you are adding the same when needed. First semi cook Rice
with a little of salt and see that it is fully drained of water .
Set it aside. Take two ladles of Oil in a kadai and add rings
of onions, fry on a medium heat. When the rings are Brown, take out
and drain the oil. Set the onions aside. Now add all the dry spices
in the same oil, if oil is less, add a ladle or two. And when the
cloves start popping, add diced onions and fry till the onions
are translucent. Now immediately add Tomatoes and fry for about
a minute. Now add onion paste and Ginger Garlic paste. Turn till
the raw smell of onion, Garlic and Ginger goes off .This should
take no more than two minutes. Now add the cooked vegetables and
stir and mix with the masala. At this stage, add curd and stir
well. Now add salt, Turmeric powder, Chilli powder and paste of
Cinnamon, cloves and cardamom etc. Heat over medium flame for
about three to four minutes Now add mint leaves at this time
Heat the mix for further one minute and remove from flame.

SECOND STAGE:

Mix the spiced mixture with rice by making alternate
layers of rice and masala, Let it stand for about 30 minutes.
Now re-cook the rice-masala mix by giving it a Dum in a Biriyani
Handi by placing coal on top and cook on a low to medium flame.
If you do not have this facility, I would suggest you to cook
both rice and vegetables fully and mix the masala and rice.
You may add fresh lemon Juice at this stage The final cooking
will take about 30 minutes if you are giving it a Dum or else,
reheating the rice and masala can be avoided. Leave the mixed
rice for about one hour. Fry cashewnuts and raisins in a little
ghee and add this to Biriyani. Before serving, steam heat the
Biriyani by placing the vessel in a large aluminum vessel or
reheating in a non stick deep pan. Decorate with onion rings,
sliced chillies and Saffron. Even though the process looks a
bit complicated, in practice, it is not so .The end result is
heavenly tasting Biriyani made in true Musalamani Tamilnadu style.
This Biriyani is to be eaten with onion Raitha , Kurma or as it is.
Let me know how it turned out.

VARIATION

Chicken Biriyani can be made in the same manner except, in place of
Vegetables, please cook chicken breast or chicken legs after
marinating in the wet spices for about one hour and steam cooking
along with either rice or separately. Place the chicken in the rice
before serving.

BISIBELEBHATH

1 Cup Rice (new rice is better)
1/2 cup Thoram parappu( Thoor dhall)
1 Potato diced in medium pieces( medium sized)
1 cup of small sambhar onions or two big onions diced
100 gms of Green peas
50 gms of Beans cut in 1" pieces
1 Ball of Tamarind ( small) extract thick juice
Salt to taste

Masala
3 Spoons of Sambar Masala (as given by me earlier)
8 Nos. 1" Cinnamon sticks
7 Nos. Cloves
25 gms of Maratti Moggu
10 Nos. of Red Chillies of Medium hot variety
1 Spoon of Asafoetida
1/4 Cup of Grated Copra
1/4 cup Ghee (about 100 gms.)

This is cooked in Three stages.

In First stage, Cook the Rice and Dhall separately. If you have old rice, overcook the rice so that rice is not hard after cooking. Dhall should not be over cooked or under cooked. See that it is properly cooked and keep them separately. Take care to add one spoon of salt along with rice before cooking.

In second stage, steam cook the vegetables till they are 3/4 cooked. Take care to add little salt and 1/4 spoon of Sugar to the vegetables before you steam cook. This will enhance the green colour of vegetables. Take some oil/ghee in a Kadai and fry Onions till they are translucent. Add the onions to semi cooked vegetables.

Preparation of spices powder
Take two spoons of ghee in a tempering ladle and put Maratti Moggu and heat on a medium flame. When the Moggu starts bursting, immediately remove the Moggu in a cup. Now take one spoon of ghee and add red chillies and all the other spices as mentioned above. Heat on low flame for exactly one and half minutes. Keep on turning the spices in the meanwhile.
Add one spoon Asafoetida just before you remove the spices from stove . Now add these spices to Maratti Moggu. After the mix of spices cools down, make a powder of the spices.
Take care not to make very fine powder. It should be slightly coarse. Also grate copra and set aside.

Grand final mixing
Take a large vessel and add Rice and Dhall Mix thoroughly. Now add partially cooked vegetables and spices powder and three spoons of Sambahar powder. Add Tamarind extract, salt and grated Copra. Slowly mix the spices thoroughly.
Let this semi prepared Bisibele Bhath stand for about one hour or so.
After one hour, add little water till the consistency of the Bhath reaches thick dosai batter.
Now put the whole thing in a pressure cooker and Cook till one whistle. Remove the cooker from the stove and when the steam subsides, add three spoons of Ghee and copra powder and mix well.
Serve Bisibele Bhath piping hot.
There are a lot of quick fix versions of Bisibele Bhath recipes but this method will give you a taste that you will never forget.!!

CAPSICUM BIRIYANI

I am fascinated by capsicum. It is not hot but has fantastic flavour. It tingles up your taste buds when fried. I wanted to create a Biriyani with absolutely different flavour but same taste that of Conventional Biriyani. This set me working. I had to let go of some spices without losing the taste and appeal of Biriyani. I zeroed in on the following combination and Did it work??? Find out for yourself .

1 Rice 1cup (Basmati/Biriyani)
Sour Curds 1/2 cup
Green Peas 1/2 cup
Beans 1/4 cup
Carrot 1 no. Diced in 1 cm cubes
Onion sliced 2 medium sized
Tomatoes 2 nos. medium sized
Garlic 7 to 8 cloves
Ginger 1.5 " piece
Green chillies 2 nos.
Mint leaves paste 1/2 cup
Cloves 6 to 8 nos.
Turmeric powder 1/2 spoon
Chilli powder 1 spoon
Garam Masala 1 spoon
Cumin seeds 1/2 spoon
Oil 3 to 4 ladles
Salt to taste
Capsicums (podu mozaka) 2 mediums sized cut in 3/4" Pieces

Method of preparation
Make Ginger Garlic paste, slice onions Shell green peas, cut Beans in 1" pieces, Dice Carrots and Capsicums and set aside. Divide capsicum in two lots of equal proportion and set aside.

If you are using Basmati Rice/ Biriyani Rice, ensure that the rice is old otherwise, if the rice is new, toast the rice after soaking in water for ten minutes and draining all the water and toasting in a kadai in two spoons of ghee till the rice is very light creamy or pinkish looking. Toasting for about ten minutes would do. This would ensure your rice grains remains separate when cooking.

Cook Rice such that the grains are properly cooked but not mushy. You must add a little salt before cooking rice. I suggest that you cook rice well in advance because, it will have enough time to separate. Take one portion of Capsicum, Green peas and Carrots in a pressure pan , add quarter spoon of Sugar and little salt. Pressure cook till 3/4 cooked. Immediately remove the vegetables from fire and keep the lid of pan open. set aside. At this juncture make a coarse paste of Chillies and Mint leaves and keep aside. Now take oil in a Kadai and add cloves and Cumin seeds When cloves puff up , add Onions and diced Green Capsicum add little salt also. Light fry till onions become translucent. When fine aroma of Capsicums comes, ensure that you keep on turning the capsicums so as not to let them get over cooked, They must remain whole and yet just soft. Add Ginger Garlic paste, fry just under a minute Add turmeric and chilli powders. Also add Garam Masala powder (pulao masala ) last and briskly mix the whole thing. Add fresh curds and fry for a minute. Add diced tomatoes now and again cook for a couple of minutes. Add mint chilli paste last and required quantity of salt to taste. Remember that there is salt in rice and also a bit in vegetables you pressure cooked.

Now let the whole masala cook for a no more than two to three minutes on low flame.Now take down the cooked masala for mixing. Remove the rice in a broad vessel. Mix first the cooked vegetables and slowly ladle by ladle mix masala and thoroughly mix. Cover the vessel after mixing and let it stand for about half an hour at least. Reheat the Capsicum Biriyani in a Non stick pan or in Micro and serve steaming hot. The flavour of this Capsicum Biriyani and also the taste would surely take your breath away. Believe me ..!!!

CHITRANNA---ELUMICHHA SADHAM-- LEMON RICE (with a difference)

This Rice variety is a favourite of mothers with school going children. Most of us have been having this rice variety since we can remember. But I have tasted this rice in different places with different ingredients and I have imparted my special touch to the recipe which will make you ask for more. Enjoy this rice as it is or with different curries. I assure you that you would come to love this rice once you taste it.

Ponni Rice (old) 1 cup
Shelled Groundnuts 1/4 cup
Onion diced 1 big
Turmeric powder 3/4 to 1 spoon
Mustard seeds 3/4 spoon
Kadalai parappu 2 spoons
Curry leaves 2 sprigs
Green chillies sliced fine 3 nos.
Red chillies 2 to 3 nos. (broken)
Gingly seeds 3 to 4 spoons
Lemon Juice from 2 big lemons
Oil for tempering 3 ladles
Salt to taste
Black gram dhall (ulundhu parappu) 1 spoon
Vendhaiyum (fenugreek seeds) 1 spoon (for tampering)

Cook rice in usual southern manner with each grain separate. Let it get s sufficiently cold. Now add salt, Lemon Juice and turmeric powder. Gently mix them thoroughly and set aside. Take oil in a kadai and fry Groundnuts on slow -medium flame. When they are brownish, remove and set aside. Put Gingly seeds in the same oil, and fry for about three to four seconds, when they become light creamy, remove from kadai and keep it with fried groundnuts. Now add both the dhalls (parappus) and fry till the dhalls are slightly brown, remove and set aside. Now put red chillies, mustard seeds in the kadai, when you find that mustard just starts popping, add Fenugreek seeds 1 spoon .Don't let Fenugreek seeds to become dark brown or black. It will take only two seconds or so for Fenugreek to become biscuit brown. Immediately add diced Onions, Sliced Chillies and Curry leaves and fry till onions become translucent. Pour the tampering with onions etc on rice and mix thoroughly. Taste for salt at this stage. Set it aside for 30 minutes. Warm the rice before serving and Add fried Groundnuts, Fried Gingly seeds and mix everything slowly and thoroughly JUST BEFORE SERVING .You can decorate the rice with freshly sliced Green chillies and few Kothumally leaves . The groundnuts and Gingly seeds should be crisp and not soft. You have seen that this rice has no spices or asfoetida and yet this rice is very tasty. Try and taste for yourself.

CHUTNEY CHAWAL

This is a very tasty Rice variety, which has been appreciated by all our guests. Hope that you too would try and come to love it.

1.5 cups of Basmati Rice/common rice (if you don't like basmati)
2 Medium sized Onions made into paste
2" piece of Ginger
10 cloves of Garlic
1 bunch (medium sized) of Mint leaves
1 bunch of Kothumalli same as above
(The chutney of both the above should be at least one cup.)
1/2 cup of Green peas
1/2 cup of Beans (sliced and cut in 1" size)
1 Large potato diced into small 1/2" cubes
1 small lemon (optional)
8 Green Chillies (increase or decrease the chillies as per taste)
Salt to taste
Oil for tempering and frying

Spices
4 2" pieces of cinnamon sticks
6 cloves
8 cardamoms
1 spoon Jeera
1 Bay leaf
1 spoon of Garam Masala Powder

Cook the rice for Biriyani / Pulao fashion so that each grain remains separate. Remember to pre salt the rice while cooking. Fry onion paste in a little oil till oil separates. Remove from flame and set it aside to cool in a cup. Similarly fry Garlic-Ginger paste and set it aside. Make long slices of chillies and fry in a little bit of oil till nice aroma starts coming. Steam cook vegetables till 3/4 cooked. Put quarter spoon of sugar and a bit of salt while cooking green vegetables. The Green colour will stand out beautifully. Set it aside.

Second stage of preparation
Take the fried onion paste in a kadai, add ginger garlic paste . Mix on a low flame. Now add all the 3/4 cooked vegetables to kadai and stir fry for about two minutes. Add Garam masala and cook only for one minute. Now make chutney of Kothumalli and Mint leaves . REMEMBER NOT TO MAKE A PASTE OR ELSE MINT WILL TURN BROWNISH BLACK. to stop this add just a pinch of sugar.

Take this chutney and add it to the Kadai now. Stir fry only for three minutes. Add chillies to the veg,mass in Kadai. Add salt to taste. Remember that the Rice is pre salted. At this stage, if you want, you can add juice of Lemon for taste. This is optional.

Stir the pre mix taking care that the vegetables are not mashed. Now taste for any addition of salt or chillies etc.

Take an ounce of cooking oil add the dry spices as mentioned above.Heat on a medium flame. When cloves start puffing , add the temperings to the pre mix of vegetables in the kadai.

Take care to see that the whole thing is semi solid and not watery.

Third stage of preparation
When the spiced mix is sufficiently cool, start mixing with the rice bit by bit. Take care to turn the rice carefully so as not to break the grains.

When the mixing is over, the Chutney Chawal is 3/4 the ready. This is because the spices and Rice have not mixed as yet. After about one hour, put some water in a big vessel, put the CHUTNEY CHAWAL on steam cooker stand in the aluminium container. Cover both Chawal container and the larger container separately.

NOW PUT IT ON A STOVE AND INDIRECTLY STEAM COOK FOR ABOUT 20 MINUTES TO 30 MINUTES.

This is a variation of DUM cooking.

Your CHUTNEY CHAWAL is ready. Serve steaming hot.!!! Wait for appreciation by your guests and loved ones.
You can make Onion Pachadi/ Raita as a side dish. I personally like Onion Pachadi.

PS. Even though the recipe seems a bit complicated, in actual practice it is not so.

COCONUT RICE

Coconut Rice or Tengai Sadham is a permanent fixture in Southern Menu. I have been enjoying this rice for many years, I have tasted this rice in different places with different ingredients. Today I am posting this recipe, which I like most.

Ponni Rice (old) 3/4 cup
Coconut Grating 1 cup
Onion diced /Sambar Onions 3/4 cup
Curry leaves 2 sprigs
Green chillies 3 nos.
Black pepper corns 1 spoon Broken
Ghee /oil for tampering 3 to 4 ladles
Mustard seeds a little
Kadalai Parappu 2 spoons
Broken Red Chillies 2 to 3 nos.
Coconut oil for flavour 2 to 3 spoons
Salt to taste

Cook rice in usual southern manner with each grain separate. Let it get sufficiently cold. Now add salt, and coarsely broken Pepper .Mix thoroughly and set aside. Grate coconut and set aside. Take the Ghee/oil in a kadai and add Mustard seeds, Red chillies and Kadalai Parappu. Heat up the Ghee/oil and when you find that mustard just starts popping and Kadalai parappu slightly brown, add Curry leaves and coconut immediately and turn it briskly. The Coconut grating needs to be fried on a low medium flame for about five to six minutes till coconut turns light pinkish and emits fine flavour. Ensure that the Ghee /oil starts leaving . Empty the grating in a katora. Take a little oil in Kadai again and add a pinch of Mustard seeds and heat. When the mustards crackles, add Onions , fry till onions become translucent. Remove from fire. Add coconut grating back to kadai and also add finely cut green chillies and 2 spoons of coconut oil for extra flavour. Now thoroughly mix with Rice .Before that check for salt. Re heat the rice immediately in the same kadai and serve it Hot. I, however I would like you to cook this rice about an hour before dinner or lunch. This will give delicate aroma of Coconut. You can enjoy this rice with Coconut chutney, plain or for that matter with pickles.

CURD RICE

Open the Tiffin box of any student in South India and chances are, it would have been packed with CURD RICE. This simple looking simple tasting rice variety has been worked upon by me and I have tried variations with great success. Curd Rice which I used to pack in my son's lunch box won him ardent followers in his software company. Today I am reproducing one of the variations. You too can try this and win hearts.

Rice (New) 3/4 cup
Fresh Curds 3 cups
Milk 1/2 cup
Curry leaves 1 sprig
Green chillies 2 nos.
Ginger 1.5 " piece
Onion 1 medium sized
Grapes 20 nos.
Pomegranate 2 to 3 spoons
Pineapple 4 spoons
Mustard 1 spoon
Red Chilli 2 Nos.
Asafoetida 1/4 spoon
Salt to taste
Kothumalli 3 to 4 spoons
Rose petals A few
Oil for Tempering 3 ladles

Cook New rice as usual. If you do not have new rice, use old rice and pressure cook using more water than usual to ensure that the cooked grains are very soft. Hard grains of rice rob the charm of Curd rice. Cut chilli in thread thin slices, grate ginger, cut onion in very small pieces of 1/4 cm size, prepare fruits of choice (don't mix two fruits). Pluck Kothumalli and Rose petals .Set aside all the ingredients. When the rice is sufficiently cold, add fresh curds, and all the ingredients except Mustard, red chillies, Rose petals Curry leaves and Kothumalli. Mix thoroughly. Taste for salt now. Take oil in a tampering Ladle and heat. Add mustard and red chillies. When mustard starts popping out, add curry leaves and immediately pour the temperings on Curd rice. Stir and mix again. If you are going to serve curd rice immediately after tampering, it is not necessary to add milk. But if you are serving it after about an hour or more, add milk about ten minutes before serving. This would avoid souring of curd rice. Decorate the rice with Rose petals and Green Kothumalli . You must have noticed that I have not added asafoetida to tempering. Asafoetida tastes wonderful when added raw in Curd rice. Same is the case about raw onions which you have added in curd rice.
As usual, don't forget to post in your feedback please.

DRY RASAM RICE (My own)

When I want to surprise people, I come up with some of the most basic Ideas with imaginative approach to a dish. DRY RASAM SADHAM is my one such recipe which will give you taste of Rasam Sadham without the watery feeling of the dish but the taste of Rasam in it is tongue tingling. You are sure to make this dish a permanent fixture in your menu for its sheer simplicity and time saving method. So here we go.................

Ponni Rice (old) 3/4 cup
Tamarind Extract 1/2 cup (abt.60 ml)
Curry leaves 1 sprig
Garlic 5 to 6 cloves (if you want to make Garlic rasam)
Asafoetida 1/2 spoon
Black pepper 1 spoon
Coarsely ground
Black pepper powder 1/2 spoon
Jeera 1.5 spoons
Red chilli powder 1/4 to 1/2 spoon
Sugar 1/4 spoon
Ghee for tempering 2 ladles
Mustard seeds 1/2 spoon
Jeera for tempering 1/4 spoon
Red chilli pieces 1 chilli
Kothumalli 1/4 cup
Salt to taste

Cook rice in usual southern manner with each grain separate. Let it get sufficiently cold. Set it aside Make Tamarind extract from Tamarind about 1/2 cup. The extract should be thickish and free of stones. Now take Garlic, Curry leaves, Kothumalli leaves, Jeera (coarsely ground), Chilli powder, Black pepper (coarsely pounded) and also Pepper powder and salt. Make in a paste (thick and coarse chutney type). set it aside. Take a kadai and put Ghee/oil add Red chilli ,Mustard and Jeera. When mustard pops out, add Asafoetida ( if you are not making Garlic Rasam sadham). Tamarind extract and fry till raw smell of Tamarind goes of and the extract becomes thickish. This should take about three to four minutes at the most. Immediately add the ground paste and fry along with Tamarind extract for further two to three minutes. You may add salt to taste now. Remember that you are adding salt for rice also, so that it should compensate for salt. Add sugar. If you want you can add diced Tomatoes after removing the Rasam Gojju from stove. Now when the Rasam concentrate is cold, slowly mix it with plain rice. Taste for salt, if needed add sufficient salt. Let it stand for about an hour. Reheat the rice before serving. This rice will give you the same taste of hot PEPPER JEERA RASAM without the watery feeling. !!!!!!!!!!!! Surprised!!!!!!!!!!! Well you are sure to be.

PS. If you want Parappu Rasam Taste, you will have to use Parappu. I can teach you a method of making dry cooked Thoram parappu for quick fix usage.

Method to make cooked dry thorum parappu powder.
Cook a bout 1/4 kg of Thoram parappu thoroughly. Drain the water fully and place the thick parappu on cloth and underneath place old news papers. Place a cloth on top also and further news papers. Press with flat plate and drain all the moisture. You will have a flat mass of Dry cooked Parappu. Dry it further in pre heated oven for a minute or two and when sufficiently dry, store it in a plastic jar and keep it in fridge. This will not spoil for a long time. You can add salt on top to prevent spoilage. This parappu will save a lot of your time when you are in a hurry.

GHEE RICE KARNATAKA SPECIAL

In today's atmosphere, everything is instant and due to work pressure and time restraints, housewives have little time to allot for cooking and yet the family demands good tasty food. There are some time tested recipes from my own kitchen. Try them and win hearts of people who love you.

Rice 1 cup (Basmati/Biriyani)
Garlic10 cloves sliced in thin pieces
Onions 2 Nos. Diced in small pieces
Green chillies 4 to 5 nos. cut in thin slices
Cloves 8 to 10 nos.
Cinnamon sticks 5 nos. ,1 " size
Cardamom 15 Nos.
Bay leaves 2 to 3 nos. cut in half
Raisins 15 nos.
Cashew 15 nos. split
Ghee 100 ml
Salt to taste

Slice garlic, Dice onions and finely cut/ green chillies. Keep aside.
If you are using Basmati Rice/ Biriyani Rice, ensure that the rice is old otherwise, if the rice is new, toast the rice after soaking in water for ten minutes and draining all the water, and toasting in a kadai in two spoons of ghee till the rice is very light creamy or pinkish looking. Toasting for about ten minutes would do. This would ensure your rice grains remains separate when cooking.

Now take rice and put directly in cooker without any separator. Best to use is Hawkins pressure cooker. Add needed salt. Add enough water to cook the rice and the .Please ensure that you add just enough( 500 ML) for the above. But ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity off rice you use.

Now take Ghee in a Kadai and add cinnamon, Cardamom, Bay leaves and cloves. When cloves and cardamom puff up, add Sliced Garlic, when Garlic turns very light pink, add Onions and sliced Green chillies. Light fry till onions become translucent , remove from fire and let it cool. Keep aside.

Take little ghee in a separate tampering ladle and fry cashew nuts and reisins till reisins puff up and cashew nuts become light brown. Remove from fire and keep aside.

When the rice is completely cold, add fried onions, garlic & chillies with ghee to rice. Also add fried cashew nuts and reisins and mix well. Take care and ensure that the Ghee rice has good amount of Ghee and the rice is not dry. If needed, add some more ghee. Cover with a lid and set it aside for an hour to let the spices aroma permeate in Rice.

(GHEE RICE IS ALWAYS WHITE)

GUN POWDER RICE

Anyone, who has ever taken Andhra Meals in a Genuine Andhra Restaurant, would be served with Gun Powder with Rice and Ghee. The most beautiful thing about Gun Powder Rice is, the more you have it, the hungrier you become. Keep Gun Powder prepared in your house and I bet you will get addicted to having Gun Powder Rice almost daily. I have seen people just having Gun powder rice and almost nothing else. Go ahead and try out. One of the Most Addicted person is my son who would not refuse it all the 365 days. The condition is, THE RICE MUST BE STEAMING AND THE GHEE SHOULD BE HOT.

Puffed Channa Grams (oduchhu/ pottu kadalai) 350 gms.
Red Chillies 10 to 15 nos.
Garlic 75 to 100 gms.
Ghee 2 to 3 spoons
Salt to taste (2 s p)

Take a kadai and fry red chillies for just 30 seconds lightly. Add Puffed Grams with Chillies and fry/roast for about five minutes in Ghee. The condition is that the grams should leave all the moisture and chillies must be dry. Add peeled Garlic and turn three or four times, add salt , mix properly and set aside to cool. When cold, powder it in a mixi. Sift the Gun powder to remove hard Gram particles. At this stage taste for salt. Powder the hard portion last. The powder should NOT be like maida. Fill it up in a dry glass bottle with wide mouth. Keeps good for months. Prepare rice as usual up to your need. The rice is going to be served steaming so you must cook with minimum needed water. Serve rice which is steaming. Add two spoons of Ghee on top of rice and add required GUN POWDER on top. Mix and enjoy!!! This rice must be eaten while really hot. The rice may feel dry to eat with Gun Powder but surprisingly it will not stick to your chest or throat. The more you eat, the hungrier you will become. So Go and Get Hooked to this Andhra Wonder.!!! After Ghee Rice, I am sure that this will draw maximum response.!! Ps. Fix number of chillies as per your ability to withstand hotness. But I recommend that you must stick to specified quantity.
As usual, don't forget to post in your feedback please.

INSTANT VEGETABLE BIRIYANI

In today's atmosphere, everything is instant and due to work pressure and time restraints, housewives have little time to allot for cooking and yet the family demands good tasty food. There are some time tested recipes from my own kitchen. Try them and win hearts of people who love you.

Biriyani is an all time favourite of South India .I have taken years to perfect this dish .I am thankful to the Musalamaan Khaansama of Rafeeque Ahmed & Co. Madras for teaching the original recipe of Deccan Madras special Biriyani. (Ofcourse I had to beg for more than two years to learn & Know the recipe). I have done my own homework in instant recipe and perfected it. I am sure this recipe would not disappoint you. Please understand one thing that Biriyani grains after cooking should not be very separate. Neither they should be sticky. The grains should be together but not sticky like pongal. Nor separate like puliodhirai.!!

Rice 1cup Sour Curds 3/4 cup (150 gms.)
Green Peas shelled 1/2 cup Tomatoes diced 3 nos.
Carrots diced 2 nos. Garlic 8 cloves finely cut
Onions 2 nos. cut in slices Fresh Mint leaves 1/4 cup
Ginger 2"' piece finely shredded Turmeric powder 1/2 spoon
Red chilli powder 1.5 spoons Cinnamon and cloves powder 1 spoon
Oil (cooking oil of any brand) 3 ladles. Cloves 6 to 8 nos.
Bay leaves 2 to 3 nos. cut in half Cinnamon sticks 3nos Cardamom 6 to 8 Nos.
Lime juice 1/2 spoon Salt to taste Green chillies (shredded) 3 to 4 nos. (hot variety)

Slice garlic, Slice onions and finely cut/shred green chillies. Keep aside.
Remove leaves of fresh mint and keep aside .I generally make a coarse paste of Mint leaves and add to the spices just before closing the lid of the cooker. Prepare the green vegetables like Carrots, Green peas and keep aside. If you are using Basmati Rice/Biriyani Rice, ensure that the rice is old otherwise, if the rice is new, toast the rice after soaking in water for ten minutes and draining all the water and toasting in a kadai in two spoons of ghee till the rice is very light creamy or pinkish looking. Toasting for about ten minutes would do. This would ensure your rice grains remains separate when cooking.

Now take rice and put directly in cooker without any separator. Best to use is Hawkins pressure cooker. Now add all the above cut spices and vegetables in it and add salt. Now add all the dry spices and chilli powder, spices powder and Turmeric powder. Add enough water to cook the rice and the vegetables. Please ensure that you add just enough (500 ML) for the above. But ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity off rice you use.

Now take oil in a small Kadai and add cinnamon, Cardamom, Bay leaves and cloves. When cloves and cardamom puff up add sliced onions and green chillies to the oil and let it fry for about a three to four minutes till the onion slices become light pink..Now add sliced garlic and finely cut or coarsely shredded Mint leaves, add along with tempering with onion to the cooker. Stir well. Taste for salt and add if less. Add lime juice and curds now. If the curd that you are using is sour , reduce or avoid lime juice or reduce to quarter spoon. Close the lid and pressure cook for just two whistles.
Let the cooker get cold enough. Keep the cooker open for some 15 minutes This will give time to rice to get properly set.
After the whistles( 45 minutes )open the cooker. Fantastic Aroma of INSTANT VEGETABLE BIRIYANI would tickle your taste buds when you open the cooker.

This Vegetable Biriyani would immediately become your favourite.

INSTANT VEGETABLE PULAO

Rice 1cup
Beans evenly cut 50 gms.
Green Peas shelled 1/2 cup
Tomatoes diced 2 nos.
Garlic 8 cloves finely cut
Onions 2 nos. cut in slices
Fresh Mint leaves 1/4 cup
Green chillies (shredded) 3 to 4 nos. (hot variety)
Turmeric powder (optional)
Garam Masala powder 1.5 spoons
Oil (cooking oil of any brand) or Ghee
Cloves 8 to 10 nos.
Cinnamon sticks 3nos
Cardamom 6 to 8 Nos.
Bay leaves 2 to 3 nos. cut in half
Lime juice 1/2 spoon
Salt to taste

Slice garlic, Slice onions and finely cut/shred green chillies. Keep aside. Remove leaves of fresh mint and keep aside .I generally make a coarse paste of Mint leaves and add to the spices just before closing the lid of the cooker. Prepare the green vegetables like Beans, Green peas and keep aside. If you are using Basmati Rice/Biriyani Rice, ensure that the rice is old otherwise, if the rice is new, toast the rice after soaking in water for ten minutes and draining all the water and toasting in kadai in two spoons of ghee till the rice is very light creamy or pinkish looking. Toasting for about ten minutes would do. This would ensure your rice grains remain separate when cooking.
Now take rice and put directly in cooker without any separator. Best to use is Hawkins pressure cooker. Now add all the above cut spices and vegetables in it and add salt. Now add all the dry spices , and Garam masala powder. Add enough water to cook the rice and the vegetables. Please ensure that you add just enough( 500 ML) for the above. But ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity off rice you use.

Now take oil Ghee in a tempering ladle and add cinnamon, Cardamom, Bay leaves and cloves. When cloves and cardamom puff up , add the tempering to the cooker. Stir well and Taste for salt , add if less. Add lime juice now.
Close the lid and pressure cook for just two whistles.
Let the cooker get cold enough. Keep the cooker open for some 15 minutes. This will give time to rice to get properly set.
After the whistles( 45 minutes )open the cooker. Fantastic Aroma of INSTANT VEGETABLE PULAO would tease you when you open the cooker.

This Vegetable Pulao would immediately become your favourite.

KARIVEPILLAI-MILUGU RICE

This Rice variety is" NOT TAUGHT " by the cook who had prepared a similar rice during the wedding I attended last week in Madras. When I asked him, he gave a vague reply to method of preparation. He said "konchum Milagu and Naraiya Kari veppilai. Even though the taste was very Drab, I liked the simplicity of the rice and flavour of Curry leaves. I set working on innovative approach using some flavour and taste enhancing ingredients and came up with surprising three varieties of rice dish which I loved and so did my daughter who is a strict examiner. So here is the first result to make you fall in love with it.

Ponni Rice (old)3/4 cup
Coconut Grating 3/4 cup
Curry leaves 1 Bunch (to make 1/2 cup of paste)
Black pepper 2 to 3 spoons Coarsely ground
Black pepper powder 1/2 spoon
Ghee for tempering 3 to 4 ladles
Mustard seeds 1/2 spoon
Salt to taste
Cook rice in your usual southern manner with each grain separate. Let it get sufficiently cold. Now add salt, now add coarsely ground Pepper and pepper powder. Mix thoroughly and set aside. Grate coconut and with Green curry leaves together re grind in a chutney bowl and make paste. set aside. Take the Ghee in a kadai and add Mustard seeds Heat up the Ghee and when you find that mustard just starts popping, add paste of Curry leaves and coconut immediately and turn it briskly. The paste needs to be fried on a slow medium flame for two minutes. Ensure that the Ghee starts leaving and a fine aroma of curry leaves is coming. Let the fried paste cool sufficiently. Now thoroughly mix the paste with Rice. Before that check for salt. . Reheat the rice immediately in the same kadai and serve it Hot. I, however I would like you to cook this rice about an hour before dinner or lunch. This will give off more delicate aroma of curry leaves. You can enjoy this rice with Coconut chutney, plain curd or for that matter Rasam. You can pack this rice in small Katoris , press tightly and invert it in serving plate when you serve the dinner. Try to serve coconut chutney with this form of Katori serving. This rice will surprise you by its taste and its aroma. Enjoy!!! Ps. Select mature curry leaves only. They have more aromatic oil content then Young leaves.

KASHMIRI ZAAFARANI PULAO

Saffron or Zafraan Pulao of Kashmir is a famed variety. No marriage in Kashmir is complete without the Legendary Wazwan or "The Big Feast" . First to arrive is the huge plate called Trami filled with heaped Zaffran Pulao with succulent pieces of seek kababs along with Rogan Josh and Methi korma and Curry of Lamb meat delicately spiced and cooked with utmost care. In total, a true WAZWAN has to have seven accompaniments with rice. Once you sit-down for wazwan, it is an insult to the host if you get up in between. The 36 course dinner lasts for more than three hours. Just imagine a huge Kashmiri plate full of sweet scented Saffron Pulao steaming and spreading the aroma in the lazy cold night of Kashmir, and the guests sitting around with samovars of Kahava and santoor notes spreading the magic . and casting a spell. . . . . . . . Oh God . . . . . . . It is unbelievable.

(For a family of 4 once serving)
Rice 1. 5 cup (Basmati/Biriyani)
Onions 1 Nos Cut in rings
Green peas/carrots 1/2 cup (optional)
Cloves 6 to 8 nos
Cinnamon sticks 5 nos ,1 " size
Cardamom 10 nos
Bay leaves 2 to 3 nos cut in half
Raisins 2 table spoons
Figs 3 to 4 nos
Alu Bukhara 4 to 5 nos
Cashew 1 5 nos split
Almonds 10 nos
Walnut 2 to 3 nos
Saffron 1/2 spoon (1/4 gm)
Sugar 1 tbsp
Milk 1/4 cup
Ghee 100 ml
Salt to taste Fresh Fruits of choice (grapes, apple pieces etc) 1/2 cup

Tampering
Cloves 6 to 8 nos
Cinnamon sticks 5 nos ,1 " size
Cardamom 10 nos
Bay leaves 2 to 3 nos cut in half
Raisins 2 table spoons
Black Cumin (shahjeera) This is optional 1. 5 spoons

If you are using Basmati Rice/Biriyani Rice, ensure that the rice is old otherwise, if the rice is new, toast the rice after soaking in water for ten minutes and draining all the water, and toasting in a kadai in two spoons of ghee till the rice is very light creamy or pinkish looking. Toasting for about ten miinutes would do. This would ensure your rice grains remains separate when cooking.

Now take rice and put directly in cooker without any separator. Best to use is Hawkins pressure cooker. Add needed salt. . Add enough water to cook the rice and the . Please ensure that you add just enough( 500 ML) for the above. But ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity of rice you use. In Kashmiri Pulao, it is better to add salt and sugared milk and Whole almonds (after removing brown skin) when you cook rice itself.

Clean all the dry fruits, crack a walnut and remove the shell, remove brown skin of Almonds by soaking in hot water for ten minutes. Cut figs in eight pieces, Alu Bukhara in four pieces (remove the seed nut). Fry Figs ,Cashewnuts , raisins and Alu Bukhara in ghee a little and set aside.

Pressure cook Steam cook/Boil and cook carrots/Green Peas after adding a little sugar and salt to enhance green colour. Pressure cook only 3/4 and don't fully or over cook. Set aside. Slice one onion in rings and fry the rings till they become dark brown and crisp. Set aside
Take saffron in a katora and soak it in milk or water for 30 minutes and using a spoon, press it with reverse side of spoon and make a paste of saffron or use a pastel and mortar , prepare paste (1 spoon) set aside.

Now take Ghee in a Kadai and add cinnamon, Cardamom ,Bay leaves and cloves. When cloves and cardamom puff up , remove from fire and let it cool. Keep aside. Shah Jeera (black cumin) is used as per the choice of the grand cook. If you want you can use it.
When the rice is completely cold, mix 3/4 cooked Green peas and or Carrots , add fried Cashew nuts and raisins ,. saffron paste with ghee to rice, and mix well. Take care and ensure that the Pulao has good amount of Ghee and the rice is not dry. If needed, add some more ghee. Cover with a lid and set it aside for an hour to let the spices aroma permeate in Rice.

After one hour, heat up the Pulao with either indirect steam heat or in Micro. Ensure that the vegetables are completely cooked . Place it in serving bowl, garnish with brown onion rings on top and serve piping hot with Sweet Raitha of grapes or pineapple
You can serve it with Korma also. Other accompaniment is shallot curd raitha (sambar vengayam pachadi).

MASALA KHICHADI

Masala Khichadi a very nourishing and tasty dish which can be eaten as it is or with Coconut Chutney or Vengaya Pachadi.

3/4 cup Rice
1/2 cup Thoram parappu (Thoor Dhall)
2 Nos. Onions diced
3 Tomatoes diced
3 Spoons of Ginger Garlic paste
2 Cups of diced vegetables like carrots, beans, green peas etc.
1 Potato (large) diced
3 Nos. of Green chillies sliced
2 spoon of Garam Masala
1/2 spoon Turmeric
2.5 spoons of Salt (add to taste)
1 spoon of Chilli powder (add more if you like it hot)
3 Ladles of cooking oil for tempering

Tampering spices
4 Nos. of 2" Cinnamon sticks
8 Nos. of Cloves
1 Spoon of Jeera
1/4 Spoon of Mustard seeds

Take a cooker (Hawkins) and add all the above ingredients directly in the cooker. Now Heat 3 ladles of oil in a tampering Kadai or Karandi. When it is sufficiently hot, add all the tempering spices .When Cloves get puffed up, and mustard starts crackling, Temper the ingredients in the cooker. Add more water than you add for rice cooking. This is to give you a consistency of Bisibele Bhath. If you like pongal consistency, add slightly lesser water. Check for salt at this stage. Add more if less. Cook for three whistles. Your Masala Khichadi is ready in less than 30 minutes. Enjoy it as it is or with Coconut Chutney or Onion Pachadi.

PHUDINA RICE (MINT RICE)

Rice 1cup
Potatoes 2 nos. diced
Beans evenly cut Green Peas shelled 1/2 cup
Ginger 2" piece shredded Garlic 6 cloves finely cut
Onions 2 nos. Diced Fresh Mint leaves I bunch/1cup
Green chillies (shredded) 5 to 6 nos. Garam Masala powder 1.5 spoons
Oil ( cooking oil of any brand) Cloves 6 nos.
Cinnamon sticks 3nos Jeera/Mustard 1/2 spoon
Lime juice 2 spoons Salt to taste

Dice potatoes, shred ginger, slice garlic, dice onions and finely cut/shred green chillies. Keep aside. Remove leaves of a cupful of fresh mint and keep aside. I generally make a coarse paste of Mint leaves and add to the spices just before closing the lid of the cooker. Prepare the green vegetables like Beans, Green peas and potatoes and keep aside. Now take rice and put directly in cooker without any separator. Best to use is Hawkins pressure cooker. Now add all the above cut spices and vegetables in it and add salt. Now add all the dry spices, chilli powder and Garam masala powder. Add enough water to cook the rice and the vegetables. Please ensure that you add just enough( 500 ML) for the above. But ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity off rice you use. Now take oil in a tempering ladle and add Jeera , Mustard and cinnamon and cloves. When cloves puff up and mustard starts to clakle, add the tempering to the cooker. Stir well and Taste for salt and add if less. Add lime juice now. Close the lid and pressure cook for just two whistles. Let the cooker get cold enough. Keep the cooker open for some 15 minutes. This will give time to rice to get properly set. After the whistles( 45 minutes )open the cooker. Fantastic Aroma of Mint rice would tease you when you open the cooker. This Mint Rice rice would immediately become your favourite.

MUSALAMANI VEGETABLE BIRIYANI

This Biriyani was taught to me by a Muslim cook after three years of request. This BIRIYANI is among the best I have ever tasted. Among the Hyderabadi and Tamilnadu Biriyani, Tamilnadu Biriyani tastes much superior and has a wonderful taste which lingers in the mouth for a long time. In Madras, Ahmediya Hotel near old flower Bazaar and Taj Coronation restaurant in Broadway were two places where I have had the privilege of tasting the finest Tamilnadu Musalamani Biriyani.

300 gms. Old Biriyani Rice (1.5 cups)
2 medium Onions sliced in rings
2 Medium onions diced
I cup of Mixed Vegetables diced (Green Peas, Carrots, Beans etc.)
3/4 cup Medium sour fresh curd (200 ml)
3 medium Tomatoes Diced
5 Green Chillies Sliced
2 spoons of Raisins optional
10 Nos. Cashew nuts optional
Ghee and oil for frying and Tempering
Salt to taste
Fresh lemon Juice from 3/4 lime.

Wet spices
2+2 Spoons of Ginger and Garlic paste
1 Onion made in paste
1/4 cup of coarsely made paste of Mint leaves (make this paste or freshly cut mint leaves five minutes before adding to spice mass)
1 spoon of paste of cinnamon, Cloves, cardamom and a little flakes of Nutmeg.

Dry spices
10 Nos. cloves
5 Nos. 2" pieces of cinnamon sticks
15 Nos. Cardamom
2 Bay leaves
Some strands of Saffron
1/2 spoon Turmeric Powder
1.5 spoons chilli powder

First heat a spoon of Ghee in a kadai and light roast Biriyani Rice for about six to eight minutes .Keep turning the rice. You must take care to wash and dry the rice first. Set aside the rice. Semi cook all the diced vegetables with a little salt and a little sugar. Now prepare all the wet masalas and Dry masala and keep them in a plate in different small cups. Take care to cut Mint leaves just before you are adding the same when needed. First semi cook Rice with a little of salt and see that it is fully drained of water .Set it aside. Take two ladles of Oil in a kadai and add rings of onions, fry on a medium heat. When the rings are Brown, take out and drain the oil. Set the onions aside. Now add all the dry spices in the same oil, if oil is less, add a ladle or two. And when the cloves start popping, add diced onions and fry till the onions are translucent. Now immediately add Tomatoes and fry for about a minute. Now add onion paste and Ginger Garlic paste. Turn till the raw smell of onion, Garlic and Ginger goes off .This should take no more than two minutes. Now add the cooked vegetables and stir and mix with the masala. At this stage, add curd and stir well. Now add salt, Turmeric powder, Chilli powder and paste of Cinnamon, cloves and cardamom etc. Heat over medium flame for about three to four minutes Now add mint leaves at this time Heat the mix for further one minute and remove from flame.

Second stage
Mix the spiced mixture with rice by making alternate layers of rice and masala, Let it stand for about 30 minutes. Now re-cook the rice-masala mix by giving it a Dum in a Biriyani Handi by placing coal on top and cook on a low to medium flame. If you do not have this facility, I would suggest you to cook both rice and vegetables fully and mix the masala and rice. You may add fresh lemon Juice at this stage The final cooking will take about 30 minutes if you are giving it a Dum or else, reheating the rice and masala can be avoided. Leave the mixed rice for about one hour. Fry cashewnuts and raisins in a little ghee and add this to Biriyani. Before serving, steam heat the Biriyani by placing the vessel in a large aluminum vessel or reheating in a non stick deep pan. Decorate with onion rings, sliced chillies and Saffron. Even though the process looks a bit complicated, in practice, it is not so .The end result is heavenly tasting Biriyani made in true Musalamani Tamilnadu style. This Biriyani is to be eaten with onion Raitha , Kurma or as it is.

Variation
Chicken Biriyani can be made in the same manner except, in place of Vegetables, please cook chicken breast or chicken legs after marinating in the wet spices for about one hour and steam cooking along with either rice or separately. Place the chicken in the rice before serving.

PULIYODHARAI RICE PODI

Puliyodharai podi is really a very sensitive podi. A small mistake and the rice taste goes off. After trying out many a versions of making Puliyodharai using podi, I made my own additions and some changes in preparation to come out with a very beautiful tasting version. I am happy to share the PODI recipe and method to use it as under. Please send me your feedback after you try it out.

Puli (tamarind) for the rice
1 cup of Red chillies (medium hot variety)
1/4 Cup of Coriander seeds (Dania)
1 Spoon Bengal Gram Dhall
1 Spoon Ulandhu (Dehusked)
5 Moru Mozuka (fried in oil)
1/4 Spoon Black pepper
1/2 Spoon Perangayam powder
1/4 Spoon Fenugreek (vendhayam)

Puli and spices mix
8 Red Chillies Pieces of 1" size
5 Green Chillies sliced in two
2 Table spoons of Channa Dhall
3 Table spoons of Groundnuts
1 Spoon of Turmeric powder
2" Ginger shredded
1/2 Spoon of Perangayam (asafoetida)
1 Medium cup of Tamarind extract
1 spoon of Mustard seeds
2 Spoons of Jaggery
120 ml of Gingly oil
Salt to taste

Method of making podi
First Dry roast Chillies and Dhaniya for two to three minutes to drive out moisture.T hen add a little oil and roast it vigorously turning it constantly. This is to prevent burning smell of Dhania and chillies . Just before removing from stove, add 1/2 spoon of Asfoetida (Perangayam) .Keep aside. Now roast each ingredient separately with just a little oil. Dhalls should be roasted to light pink. Hanna Dhall must not be brown. Black pepper also is to be roasted till it starts popping. Vendhayam roasts very fast. Take care not to over roast it. Now roast Mor mozaka and add them to all the other ingredients to powder. Powder the spices well. Please dont make a very fine powder. It should be of sambar powder consistency. Your podi is ready. Cook rice with little less water and some salt. And when ready, cool it and spread on a big plate so that each grain remains separate. Now prepare the wet Masala and other ingredients as shown.

Method of making puli and spices mix
First Dry roast Chillies and Dhania for two to three minutes to drive out moisture. Then add a little oil and roast it vigorously turning it constantly. This is to prevent burning smell of Dhania and chillies .
Just before removing from stove, add 1/2 spoon of Asfoetida (Perangayam). Keep aside. Now roast each ingredient separately with just a little oil. Dhalls should be roasted to light pink. Channa Dhall must not be brown. Black pepper also is to be roasted till it starts popping. Vendhayam roasts very fast. Take care not to over roast it. Now roast Mor mozaka and add them to all the other ingredients to powder. Powder the spices well. Please don't make a very fine powder. It should be of sambar powder consistency. Your podi is ready.

Cook rice with little less water and some salt. And when ready, cool it and spread on a big plate so that each grain remains separate. Now prepare the wet Masala and other ingredients as follows.

Method of preparation
Take oil in a kadai and add Mustard seeds and Red Chillies. Just when they are about to crackle, add Ground nuts and Channa Dhall. Turn vigorously so that the dhall and Groundnuts are fried evenly and also the mustard seeds do not burn. Once the dhall turns golden brown, add the green chillies, Asfoetida and Tamarind extract. Turn for about five minutes till Tamarind loses its raw flavour and then add shredded Ginger and a spoon of Turmeric powder and salt to taste. Turn for about two to three minutes. Add jaggary and mix well.
Remove from fire. Now add half of the Dry Podi in the wet mixture and mix it thoroughly .
Leave it till it becomes cold.

Grand finale of mixing and powdering
Mix wet Puli masala mix and rice, in a large vessel by adding little by little masala and rice.When complete Tamarind mix is mixed with rice, let it stand for about half an hour.
After half an hour to 45 minutes, you will find that each rice grain is separate and hard. Now with great care anoint and cover the remaining PODI POWDER on the rice. Decorate with Green Chillies on top and serve at room temperature.

SPICY SALSA-BEATEN RICE

INDO-MEXICAN VENTURE # 1

After coming over to USA, my first venture was to adopt local ingredients and blend them with Indian Spices and create New Dishes.
The first recipe is as under.
I promise you that you would just fall head over heels in love with this simple but magically tasty dish.

Aval (Beaten Rice) 150 gms.
Boiled Potatoes 2 (medium) nos.
Salsa Hot/Medium 5 to 6 Table spoons
Onion cut in small pieces 4 to 5 Tsps.
Green Chilli 1 nos (hot)
Curry Leaves 1 sprig
Sambar Masala 1 spoon.
Cumin powder 1/2 spoon
Chilli powder 1/2 to 3/4 spoon
Asafoetida 1/2 spoon
Salt to taste
Sugar 1 spoon
Lime Juice 2 spoons
Cilantro/Kothumalli 3 to 4 spoons

Tempering
Cooking oil 3 ladles
Mustard 3/4 spoon
Cloves 5 to 6 nos
Cinnamon sticks 4 to 5 nos of 1" size

Boil potatoes and when done, remove the skin and prepare 1/2 to 3/4 inches big cubes. Set aside.
Pluck cilantro and cut chillies finely. Set aside.
Soak Aval in water for ten to 12 minutes till they are soft. Using a strainer or filter, drain off excess water by slightly pressing the beaten rice. Spread on a cloth or paper to dry off excess water.
Take a kadai and add oil. Heat on a medium flame . Add mustard first. When it just starts to crackle, add other temperings. When cloves puff up,first add green chillies and Curry leaves and after 5 seconds add onions . When Onions become translucent, add Salsa. Just stir for 10 seconds and immediately add the Aval (beaten rice ). Mix both salsa and Aval a little. Now add diced potato pieces . Add all the dry spice powders like Chilli,Turmeric, Jeera , Sambar powder etc. Add salt, sugar and Asafoetida (raw powder). Mix thoroughly but very lightly. Let it stand for about fifteen to twenty minutes if you have time.
Or else, just put it in Micro for exactly one and half minutes.
Serve piping hot. The taste will steal the hearts of your family.
Eventhough I am againt the usage of Micro , if you are in a hurry and have no alternative, this is the form of cooking you may use.
Otherwise, please heat everything in a pan and serve piping hot.

SWEET RICE CHILDREN'S SPECIAL

We have so far talked of the grown up's tastes and have neglected children. I remember looking forward to Sweet rice cooking done by my aunt on special occassions.She would dust off the SPICE DIBBA which housed all spices which were used rarely and then set about cooking the ORANGE SWEET RICE. I never liked the orange colour but the rice in its heavenly sweetness was more than welcome may it be of any colour.I am bringing back the magic of SWEET RICE of course minus its artificial orange colour. I have made some changes in the recipe I hope the departed soul of my aunt would pardon me for that. (needless to say that she was a great cook)

Rice 1cup (Basmati/ Biriyani)
Powdered sugar (with cloves 5 nos, cardamom 5nos) 1/4 cup
Powdered sugar 1cup
Cinnamon sticks 5 to 6 nos.
Cloves 8 to 10 nos.
Cardamom 10 nos.
Saffron strands 1/4 spoon (wetted)
Bay leaves 2 to 3 nos. cut in half
Raisins 3 to 4 spoons
Cashew 10 nos. split
Ghee 75 ml.
Warm water 15 ml to 20 ml.

If you are using Basmati Rice/ Biriyani Rice, ensure that the rice is old otherwise, if the rice is new, toast the rice after soaking in water for ten minutes and draining all the water, and toasting in a kadai in two spoons of ghee till the rice is very light creamy or pinkish looking. Toasting for about ten miinutes would do. This would ensure your rice grains remain separate when cooking. Cook this rice such that all the grains remain seperate. Cool the rice by spreading and keep aside. Now take Ghee in a Kadai and add cinnamon, Cardamom, Bay leaves and cloves. When cloves and cardamom puff up, remove from fire and let it cool. Ensure that you remove the tempering in a separate cup or else it will burn the spices if left to cool in a kadai. Take little ghee in Kadai and fry cashewnuts and raisins till raisins puff up and cashew nuts become light brown. Remove from fire and keep aside. When the rice is completely cold, add Powdered sugar to rice. Make powder of sugar along with cardamom, Cloves and add that to rice. Also add now Saffron which is wetted and crushed with a mortar. Gently mix the sugar and rice. We add a little sprinkling of water here because sugar when added to rice, hardens the grains. Ensure thorough dissolution of sugar by sprinkling warm water along with sugar powder. You must ensure that the rice is absolutely dry before adding sugar and water or else the sugar adding with water would make it mushy. Add the tampering and fried cashew nuts and raisins and mix well. Take care and ensure that the rice is not dry (meaning with less Ghee) .If needed, add some more ghee. Cover with a lid and set it aside for an hour to let the spices aroma permeate in Rice and let sugar to dissolve and mix. Now place this rice in a milk Boiler .This is to heat up the rice by indirect heat and totally assimilate sugar .If you don't have a milk boiler, heat it up in a non stick pan or in a micro oven for a little while so that the cold rice becomes warm. Serve just moderately hot to warm ..Never serve sweet rice steaming hot. The Aroma and taste of Sweet rice would be just great. The success of this effort on your part can be measured by the length of the smile your children and guest's faces . This is a great rice dish for children's birthday party. Enjoy!!!!! And ask your children to give the feedback please. even Grown up members are considered as children when BHOJYESHU MATA is feeding them.

TOMATO RICE

Rice 1 cup
Tomatoes 300 gms.
Onions 3 nos.
Ginger 1.5"Piece
Garlic 8 to 10 cloves
Shelled Peas 1/4 cup
Carrots 1 no.
Curry leaves 2 sprigs
Green chillies sliced 4 to 5 nos.
Mustard seeds 1/2 spoon
Jeera 1/2 spoon
Cloves 6 to 8 nos.
Cinnamon stick 1" 4 pieces
Chilli powder 2 spoons
Turmeric powder 1/2 spoon
Oil 3 ladlefuls
Salt to taste
Black Pepper powder 1/4 spoon
Garam Masala Powder 1 spoon

Cook rice in a manner where all the grains are separate. Take care to add a spoon of salt when you are cooking rice. Set aside the cooked rice. Dice Tomatoes in small 1/4 " pieces, shred Ginger, cut Garlic in very small pieces, shell the peas and dice the Carrots in small pieces. Also cut Onions in small pieces.

Now take half the quantity of oil in a kadai and set it on medium heat, add Mustard and Jeera seeds and when the Mustard starts to crackle, add Tomatoes and stir-fry on medium heat till the Tomatoes start leaving oil. Now add Diced Onions and stir-fry till Onions become Translucent and soft, now add cut Garlic and Shredded Ginger and fry in the Gravy for three to four minutes. Finally add 1 spoon of Garam Masala to Tomato mix and set it aside after frying the Garam Masala for fifteen to twenty seconds. Some people prefer to fry Garlic first and later add Tomatoes and Onion, but I am not of that view.

Steam cook Carrots and Peas after adding a bit of salt and sugar to retain the natural colours

At this stage, add salt, Chilli powder, Turmeric powder, Black pepper powder, Green Chillies and curry leaves. Heat the mixture for about two minutes. The consistency of Tomato Gravy should be thick like Puliohara Gojju.

Now when the Tomato Gojju is medium cold, take one ladle of oil in a Tempering ladle and add cinnamon and Cloves and heat. When the cloves start puffing, pour the tempering in Gojju.Mix it well and finally start mixing Vegetables and Tomato Gravy and Rice layer by layer. Finally mix the whole thing thoroughly and reheat in a large mouthed Vessel with steam only. Your Tomato Rice is ready.!!! Serve piping hot.

TOMATO RICE (Quick fix type)

Tomatoes 250 gms.
Rice 1cup
Ginger 2" piece shredded
Garlic 8 cloves finely cut
Onions 3 nos. Diced
Chilli powder 2 spoons
Turmeric powder 1/2-spoon
Garam Masala powder 1.5 spoons
Pepper powder 1/4 spoon
Jeera powder (coarse) 1 spoon
Cloves 6 nos.
Curry leaves 2 sprigs Oil (gingly) 3 ladlefuls
Cinnamon sticks 3 nos.
Jeera/Mustard 1/2 spoon each
Salt to taste

Dice tomatoes, shred ginger, slice garlic, dice onions and if you like it hot, add two or three green chillies sliced. Keep aside. Now take rice and put directly in cooker without any separator. Best to use is Hawkins pressure cooker. Now add all the above cut spices and vegetables in it and add salt. Now add all the dry spices like, turmeric, chilli powder and Garam masala powder. Also add jeera powder which is coarsely powdered along with pepper powder. Add enough water to cook the rice and the vegetables. Please ensure that you add just enough ( 500 ML) for the above. But ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity off rice you use. Now take oil in a tempering ladle and add Jeera , Mustard and cinnamon and cloves. When cloves puff up and mustard starts to clakle, add the tampering to the cooker. Stir well and add couple of sprigs of curry leaves. Taste for salt and add if less. Close the lid and pressure cook for just two whistles. Let the cooker get cold enough. Keep the cooker open for some 15 minutes. This will give time to rice to get properly set. After the whistles( 45 minutes )open the cooker. Fantastic Aroma would hit you when you open the cooker. This Tomato rice would steal the hearts of your children and your husband too.

TRI-COLOUR VEGETABLE RICE

In today's atmosphere, everything is instant and due to work pressure and time restraints, housewives have little time to allot for cooking and yet the family demands good tasty food. There are some time-tested recipes from my own kitchen. Try them and win hearts of people who love you.

Rice 1cup (Basmati/ Biriyani)
Carrots 2 nos. Diced in 1 cm. cubes
Onion diced 1 medium size
Capsicums (podu mozaka) 2 medium sized cut in 1 cm. Pieces
Garlic sliced 4 to 5 cloves
Green chillies 4 to 5 nos. cut in thin slices
Cloves 8 to 10 nos.
Cinnamon sticks 5 nos. ,1 " size
Cardamom 6 to 7 Nos.
Oil 3 to 4 ladles
Salt to taste

Slice garlic, Dice onions and finely cut/ green chillies. Keep aside. Dice Carrots and Capsicums and set aside.

If you are using Basmati Rice/ Biriyani Rice, ensure that the rice is old otherwise, if the rice is new, toast the rice after soaking in water for ten minutes and draining all the water, and toasting in a kadai in two spoons of ghee till the rice is very light creamy or pinkish looking. Toasting for about ten minutes would do. This would ensure your rice grains remains separate when cooking.

Now take rice and put directly in cooker without any separator. Best to use is Hawkins pressure cooker. Add needed salt.. Add enough water to cook the rice and the. Please ensure that you add just enough (500 ML) for the above. But
ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity off rice you use.

Take a little oil in a kadai and fry carrots till they are properly cooked. You may pressure cook the carrots also after adding a little salt and sugar. Take care not to over cook the carrots.

Now take oil in a Kadai and add cinnamon, Cardamom, and cloves. When cloves and cardamom puff up , add Sliced Garlic, when Garlic turns very light pink, add Onions and sliced Green chillies. Light fry till onions become translucent , remove from fire and let it cool. Keep aside. Put a spoon of oil on a tawa and when its hot, tawa fry the Capsicum pieces briskly for a minute .When fine aroma of Capsicums comes, remove immediately from tawa and keep it spread in a plate and set aside. You must take care never to over fry the Capsicum and ensure that the green colour is not lost.

When the rice is completely cold, add fried onions, garlic & chillies to rice. Also add fried Capsicums and cooked /fried Carrots and salt, and mix well. Take care and ensure that the rice has proper amount of oil and the rice is not dry. .Cover with a lid and set it aside for an hour to let the spices aroma permeate in Rice.

Tri colour vegetable rice looks and tastes very different from the other rice varieties posted so far by me. You may try to prepare this rice with Ghee if you like. When you are serving this rice, reheat by placing in a micro or use indirect steam heating. You may also reheat in a non stick pan. But ensure that the rice is Hot.

The special aroma of Capsicum adds a very different dimension to this rice. This rice can be enjoyed with Raitha made of plain curd with cucumber/boondhi or Plantain. You may also make Kurma of Ghee Rice as an accompaniment

VENDHAIYUM THALACHU RICE

This Rice variety is My wife's favourite. She generally uses a shortcut of using the leftover rice .It is my favourite because I really love the simplicity of spices and Great taste that goes along with it. Enjoy this rice as it is or with Avakkai Uruga or with curd. I assure you that you would come to love this rice once you taste it.

Ponni Rice (old) 1 cup
Chilli powder 1.5 to 2 spoons
Turmeric powder 1/4 spoon (optional)
Asfoetida 1 spoon
Vendhaiyum (fenugreek seeds) 1spoons (for tampering)
Mustard seeds 1/2 spoon
Vendhaiyum 1 spoon coarsely powdered after frying in oil.
Curry leaves 2 sprigs
Red chillies 2 to 3 nos.
Oil for tempering 3 ladles
Salt to taste

Cook rice in your usual southern manner with each grain separate. Let it get sufficiently cold. Now add salt, chilli powder and turmeric powder. Add quarter spoon of Raw Asafoetida powder. Gently mix all the ingredients thoroughly and set aside. Now take oil in a kadai and add Red chillies, Mustard seeds .Heat up the oil and when you find that mustard just starts popping, add Fenugreek seeds 1 spoon and Curry leaves .Don't let Fenugreek seeds to become dark brown or black. It will take only two seconds or so for Fenugreek to become biscuit brown. Immediately add rest of the Asafoetida and immediately pour the Tampering oil on rice. Now take just a few drops of oil in still hot kadai and fry 1 spoon of Vedhiyum seeds till light brown. It will hardly take two to 3 seconds. Coarsely powder it and add it to rice. Mix thoroughly .Reheat the rice immediately in the same kadai and serve it Hot. This rice will surprise you by its taste rather than its aroma.

VANGI-BHATH Karnataka (quickfix type) 1st variation

This Rice variety is the favourite of Karnaka and Maharashtrian cusine lovers. Vangi Bhath has many recipes ranging from usage of maximum number of spices to a bare minimum fare. I am posting the recipe which is a shortcut method but equally tasty. You would marvel at the simplicity of preparation and the taste. I would post detailed traditional recipe in coming days.
Enjoy this rice as it is or with Green chillies pickle or with Avakkai Uruga or with curd. I assure you that you would come to love this rice once you taste it.

Ponni Rice (old) 1 cup
Black Brinjals seedless 200 gms
Chilli powder 1 spoon
Sambar Masala Powder (karnataka style) 3 spoons
Turmeric powder 1/4 spoon
Asafetida 1 spoon
Mustard seeds 1/2 spoon
Vendhaiyum (fenugreek seeds) 1/2spoons (for tampering)
Curry leaves 2 sprigs
Red chilies 2 to 3 nos.
Ghee/oil for tampering 3 to 4 ladles
Salt to taste
Lemon Juice (1/2 lemon)

Cook rice in usual southern manner with each grain separate. Let it get sufficiently cold. Now add salt, chilli powder and turmeric powder. Add quarter spoon of Raw Asafetida powder. Gently mix all the ingredients thoroughly and set aside. Here Asafetida is optional.
Use long green Brijals of seedless variety. If you don't have this variety, get any seedless variety subject to it is sweet variety. Dice the brinjals in 1.5" long piecesof middle finget thickness. Immerse in water to prevent blackening of brinjals.
Now take Ghee/oil in a kadai and add Red chilies, Mustard seeds . Heat up the oil and when you find that mustard just starts popping, add Fenugreek seeds 1 spoon and Curry leaves . Don't let Fenugreek seeds to become dark brown or black. It will take only two seconds or so for Fenugreek to become biscuit brown. Immediately add rest of the Asafetida and immediately Add diced brinjals and salt (for brinjals), curry leaves and saute for four to five minutes till brinjals turn soft. Now add Sambar Masala powder (karnataka style. ) and further saute for three minutes at the most. Take care that the masala does not stick at the bottom. Add lemon juice from quarter lemon. This prevents brinjals from getting mushy and adds a tang to taste.

Let rice get sufficiently cold. Take a wide mouth vessel and mix the brinjal masala and rice. Mix thoroughly. Reheat the rice immediately in the same kadai and serve it Hot.

Voila!!!!!!!!!!!! Vangi Bhath is ready. Another variation is use oil fried sambar onions /diced onions (50 gms) along with Brinjals.

PS.
If you do not have Karnataka sambar masala, add two spoons of the powder made from Maratti moggu, cinnamon and two cloves to Madras Masala Powder.

my website recipes

2011-12-30T05:42:00.000-08:00

Friends,

I will be transferring my website recipes here on my blog over a period of next week. I have already transferred some recipes now.

Thanks for being patient.

Hemant

TIFFIN .......Breakfast/Light Brunch

2011-12-25T08:10:00.000-08:00

--- TIFFIN ---

TIFFIN..TIFFIN...TIFFIN...TIFFIN..TIFFIN

For any person outside of South India, word "Tiffin" means lunch box. But in South India, Tiffin has a different meaning.
If you hear the words "Tiffin Aachha?"
It means "Did you have breakfast or light brunch?"

In Tiffin section, I have provided with all the light and not so light snacks which serve as support at breakfast and early evening times .
So enjoy the TIFFIN.

BATATA WADA

INTRODUCTION
Batata wada is a savory which is extremely popular in Gujarat,
Maharashtra and western India as whole. It is very easy to make
and it tastes fantastic even with very simple spices which are
used Batata Wada is usually eaten with spicy sweet sour
Tamarind / Khajur Chutney or plain Tomato Sauce.

INGREDIENTS

( For five people one helping of about five Wadas each)

FOR THE STUFFING

1 Kg. Potatoes of Thick skin variety
1 Small Bunch of Kothumalli
5 Nos. Green chillies finely chopped
2" Ginger piece finely sliced
1/2 sp. Turmeric powder (optional)
2 Sp. Garam Masala
2 Sp. Lime Juice
3 to 4 Sp. Sugar
1 Sp. Asafoetida (perangayam)
Salt to taste
Other optional stuffings like Raisins, Dates, etc. can also be added

FOR THE BATTER

400 Gms. Besan/ Kadalai maavu
1 Sp. Perangayam/ Hing
2 Sp. Chilli Powder
3/4 Sp. Turmeric Powder
2 spoons Salt
Water to make thick Batter like Dosai.
500 ml of cooking oil for frying

METHOD OF PREPARATION

For the stuffing, first steam cook potatoes in a pressure cooker.
Remove the skin and let it cool. Now add, salt, Kothumalli,
Green chillies and Garam masala, Lime Juice, Sugar and salt,
perangayam and slowly mix the ingredients thoroughly .Don't make a
paste type thing of the whole mass. The stuffing should not be
totally smooth. Let the potatoes be mashed to 1/4th inch size .
Once all the ingredients are mixed , taste for salt and other things.
Add anything you want at this stage. Now take a big plate, smear
some oil on the surface and start making small urundais (Balls) of
the Potato stuffing and place in the plate. Try making all of them
of even size. Rub some oil on your palms to avoid potato sticking
to your palms. Keep aside.

PREPARATION OF THE BATTER
Take Kadalai Maavu (Besan) in a wide mouth vessel , add salt,
Chilli powder, Hing, Turmeric powder and mix very well. Now start
adding water in small quantities and start making the batter.
When you reach Dosai Maavu consistency, stop and taste for salt
and other ingredients.

GRAND FINALE Dip the Potato stuffings in the batter and fry in a
Kadai till golden brown. Please make sure that you do not drip the
potato stuffing in oil much as it will leave a lot of Bundi like
things burning in the oil for frying. Take care not to over fry
on a high flame. All the deep frying should be done only at a
medium flame. The frying of Batata Wada should be done after all
the food is cooked .This is to ensure that the guests get steaming
Batata Wadas. Serve with Tomato sauce to Sweet Sour Chutney.

If you want to serve only hot Wadas, under fry the Wadas about an
hour or two before the lunch or dinner. Re-fry them again on
medium flame or micro it just before you serve the guests.

BHAJJIS (Bhajiya)

Bhajjis are the king of "Tiffin". When the first showers come, the taste buds start tingling with fine aroma of frying Bhajjis in Gujarat and other northern parts of India. I am going to post hitherto never posted recipe of Bhajjis, which would surprise you with its aroma and taste. If you think that this is an over statement, try it out and you would agree with me..

For dough
Kadalai Maavu (Besan) 1 cup
Rice Flour 1 spoon
Dhania 1 tbsp
Red Chilli (coarsely broken) 1 nos
Onion Paste 1 tbsp
Green Chilli (paste) 1no.
Garam Masala 1/2 spoon
Dhania Jeera Powders 1/2 spoon+1/4 spoon
Chilli powder 1 spoon
Turmeric powder 1/4 spoon
Curd/Amchur/Tamarind extract 1/2 spoon
Asafoetida powder 1/2 spoon
Salt to taste Oil for frying

For centre filler
Select big Potatoes or Onions or Brinjals. Make round slices in a slicer of about 3 to 4 mm thickness. Put potato and onion slices in salt water for some time, and drain off and wipe dry with cloth or paper. If you are using big chillies, make a long slice on each chilli , remove the seeds and keep them ready for dipping and frying..

Coarsely pound Dhania seeds and red chilli and set aside. Mix both Kadalai maavu (besan) and Rice flour thoroughly, make paste of a small onion and one green chilli and add all the dry spice powders and salt along with onion-chilli paste to the dough. Also add any acidic medium like Mango powder or a bit of tamarind extract or sour curd. Taste for salt and use as per your taste. Make sure that there should be just a hint of sourness. If you don't like it, you can avoid sour agents totally. Add little by little water and make thick dough of Dosai maavu consistency. If you want very crisp Bhajjis, you can mix quarter spoon of cooking soda in half a spoon of oil, mix thoroughly first and then add in dough and stir-mix thoroughly. Take oil in Kadai (200 ml) and heat it on high flame. after some time drop a drop of dough and check if oil is ready for frying. If ready, the drop would immediately come on top fried. Reduce the flame to medium or sim . Now carefully dip each filler like Onion round ring or Potato slice or Green Chilli and coat it properly in dough. Drop very carefully in oil and fry till the outer cover of Bhajji dough becomes golden Brown. Never fry Bhajjis till brown. Using a frying sieve, remove the bhajjis in a vessel where you should keep a paper at the bottom to absorb excess oil. Serve hot hot Bhajjis with Kothumalli Chutney or Tomato sauce. I bet , this recipe would bring loads of applause and appreciation from your loved ones and guests.

MYSORE BONDA

Mysore Bonda is one item in Hotels which is seen lesser and lesser now a days. This simple preparation is a great nourisher and with chutney, tastes fantastic. I prefer Mysore Bonda to Medhu Vadai for its rich creamy inside and a subtle taste.

Ulundhu (dehusked) 150 gms.
Payir parappau/Thoram Parappu 3 spoons
Coconut (2"piece) 1/4 cup
Ginger 1" piece
Green Chillies 4 to 5 nos.
Black pepper 1 spoon
Jeera 1/2 spoon
Salt to taste
Oil for frying
Cooking soda two pinches

The Parappus dhalls) are to be soaked in water for at least three hours in winter and 2 hours in summer.

Chop chillies, grate Ginger and cut a 2" piece of coconut flesh in small pieces. Set aside. Make a thick but very fine paste of both Parappus (dhalls) .If you want very fluffy Bondas, you can use the agitator or egg beater and make a frothy dough. But before doing that, add salt to taste. This dough should be of vadai dough consistency. so take care when you make paste. Coarsely grind Jeera and Pepper . Some people add whole peppers and pounded jeera. You can do as you like. Mix cooking soda in a little oil and mix thoroughly till it turns milky. Add this to dough .Now mix all the ingredients with dough and see that they have evenly been mixed. Now Take a Kadai and heat up oil. Check if it is hot enough by putting a drop of dough. When ready, wet your palms and make a small lemon sized bonda by hand and put directly in oil. Take care that you don't drop it from height or else you would burn your hand with hot oil. Fry at medium heat till the bondas are beautiful golden in colour.

The frying should be evenly done or else the center portion would not cook properly. The Bondas would be fine crispy on the outside and soft creamy inside. Prepare coconut chutney also and serve hot bondas with chutney.

--- Chapattis ---

CHAPATTIS

To make nice chappathis / Phulkas which Balloon when Roasted on fire, you need to make the dough in the following manner. Take required amount of (two cups) Whole-wheat flour. Add three tablespoons of cooking oil and half a spoon of salt. Mix the oil, salt and the whole-wheat flour thoroughly. Now take some water and slowly start adding and kneading the dough. When the dough is sufficiently soft, keep it aside for at least one hour after smearing the whole kneaded dough with a spoonful of oil to avoid drying up. Make urndais of only lemon size of dough to roll Chappathis. (sometimes on keeping for an hour, you may have to still soften the dough with a little bit of water as wheat flour sometimes absorbs water more than usual). You must not add too much water or else the chappathis will not balloon and you will not be able to make thin chappathis or Phulkas.

Take a little dry flour and set it aside, with a rolling pin, roll the chappathis on the stone. Once the flattened dough is thin and starts sticking to roller pin, turn the chappathi in dry flour on both the sides and start rolling in round shape. You may have to turn the chappathis in dry flour twice or thrice in order to get very thin (2.5-3mm) thickness without sticking. Now take the rolled flat dough and first place it on Tava. As soon as slight bulges start forming, With a chimta remove the chappathi from Tava and place directly on fire or flame of the stove. You will be amazed to see perfectly round Phulkas. Turn it and cook it on both the sides.

Remove from flame and apply nei (ghee) on the thinner side of the phulka. Serve it hot.

SPONGY DHOKLAS

DHOKLA is a dish, which Gujarat is famous for. There are a number of variations of Dhokla preparation. But I am going to post the most popular Spongy DOUBLE DECKER OR Dunlopillow Dhokala Recipe.

450 gms. Besan (kadalai maavu)
50 gms. of soaked Urad dhall
1 spoon of Turmeric powder
1 spoon of chilli powder
2 spoons of Fruit salt/ENO
2 spoons of Ginger and Chilli paste
1 spoon of salt or to taste
1 spoon of Perangayam (USE MILD PERANGAYAM)
1 pinch of extra citric acid
2 ladles of oil for smearing on plate and Tempering
2 spoons of Mustard seeds
2 spoons of white gingly seeds
2 springs of Curry leaves
1/2 cup of finely cut kothumalli/cilantro
250 ml of Tampering water on top of Dhoklas
2 spoon of sugar (add slightly more if you want typical Gujarati taste)

Make a thickish dough of Besan/kadalai maavu of thick bhajji maavu consistancy, the consistency must be almost like Idly maavu thickness. Make a paste of Soaked urad / ulandu dhall and add it to besan maavu. Now add salt, Turmeric powder, chilli powder, ginger Chilli paste, sugar asafoetida, salt, citric acid into the better and mix thoroughly. Taste the batter for ingredients. If you feel you need to add anything more to your taste, add it now. Prepare a medium sized Thali/Thattu smearing oil on the inside surface thoroughly including the sides. Keep it aside.

Take a large wide mouth vessel or a big kadai .Put a small stand in it this is a metal stand which we use to stand earthen pots) If you don't have it, you may use a wide mouthed Dabbi or a big katora filled with water. Put about 1 liter of water in the kadai. Now add one spoon of ENO /FRUIT SALT to half the batter taken in a separate vessel and mix thoroughly by hand. The bubbles would start forming. Immediately transfer the bubbling batter to the Thali/Thattu previously smeared with oil and put the whole thing in the Kadai on the stand. Cover the kadai and steam cook the batter for about fifteen minutes. Check after ten to fifteen minutes if the Dhoklas are cooked. If your finger does not stick to the surface, the Dhoklas are cooked. Cook the remaining batter in the same way. I have asked to use fruit salt separately from Thali to Thali because it should not lose the gas while the first installment is being cooked otherwise the second installment of Dhoklas would not be as spongy as the first one.

After about ten minutes, Temper 250 ml of water with oil, Mustard seeds, Gingly seeds and Curry leaves and also a pinch of Asafoetida, After the tampered water is ready, take ladlefuls of this water with all the mustard and other seasonings and spread it carefully on the Dhoklas. This water will be absorbed by the Dhoklas in short time. Now Decorate /Garnish the Dhoklas with cut Kothumalli/Cilantro Spongy Dhoklas are ready.!!! Now take a sharp knife and make square cuts of the Dhoklas. Dhoklas are to be eaten with Kothumalli/phudina chutney.You can enjoy the same with your tea or coffee.

Points to remember When you put batter in Thattu/plate, fill only upto 3/4 of the height of the thattu wall. This is because the batter will rise during steaming to almost double the height. When you sprinkle the Tempered water, take care that you don't over flood the Dhoklas or else they will become soggy. Never cover the Dhokla batter thattu,cover the whole Kadai. Serve the Dhoklas only after the sprinkled water has been absorbed. If the water remains on top, spread a tissue paper and absorb extra water.

KADLAI MAVU DOSAI

I am posting a recipe for making kadalai maavu dosais. The preparation time is 10 minutes. You need to have 250 grms of kadalai maavu, a small half spoon of Omam seeds which are crushed, some salt as per ones taste, chilli powder to taste and small half spoon of perangayam. Mix a tumbler of water in the Kadalai maavu, mix thoroughly so that small rounded pallets of maavu do not remain in the dough. Add salt , chilli powder, omam, and asafoetida in the dough which should have dosai maavu consistency. Make dosais just like you make rice dosais on a Tawa. Even the oil is to me applied in the same manner. Turn once on the other side and make the second portion slightly brown. The Kadalai maavu dosai is ready. This can be eaten with aavakkai uruga or any pickle or chutney. This can be eaten with Tea and coffee too!!! Try it out once. This is a dish which takes only ten minutes in preparation

RAVA DOSAI

Rava Dosai is very easy to prepare and is a wholesome and healthy breakfast dish. It is best enjoyed with chutney and Sambar.

250 gms. Rava ( Semolina )Fine Variety
25 gms. Rice Flour
1 cup Buttermilk
2" piece of Ginger finely shredded
5 Nos. Green chillies finely chopped
Oil for seasoning
One spoon of Mustard seeds for seasoning

Mix Rava and Rice flour and pour the butter milk in a medium sized vessel. Add salt, shredded chillies, ginger. Pour a little water and set aside the mixture of the batter for at least four to five hours after tampering with mustard in oil. If you are in a country like India, you need about four hours time for batter to ferment, If you are in USA or Canada, set aside the batter overnight at 28Degree C. Or keep the batter vessel near your room heater during the night. In short, give the batter a time of 8 hours at least. Remember not to use chlorinated or Zero Bacteria water. Water for batter must have some bioactivity. So keep the batter open in Verandah for an hour or so. When the batter rises , prepare the Rava Dosais as you would any other Rice dosais.

Variations One variation is to use finely chopped Onions along with other ingredients. This is a really tasty variation. Second variation is almost instant Rava Dosai. In this variation, you use All Purpose flour or Maida to an extent of 100 gms in the above recipe in place of Rice flour. You can add Onions, crushed Cumin seeds one to two spoons and crushed Pepper one spoon. Garnish the batter with Curry leaves and a little Mustard seeds. Set aside the batter for about two hours. Then prepare the dosais as before. This variation may prove a bit tricky if you are a novice ..But the end result is very good and tasteful.

VENDHIYUM DOSAI (Fenugreek Dosai)

After our cook Kamala Mami died, no body had prepared Vendhiyum Dosai in our house. In fact even myself had almost forgotten this rare dosai variety. Rare because it is rarely mentioned and prepared as per traditional method. (I had to refer my archives to get the recipe) This dosai has its own charm if enjoyed with coconut chutney. I am bringing back the recipe which you would try and enjoy the result.

Rice Flour 2 cups (200 gms)
Fenugreek (vendhiyum) 1.25 tspoons
Aval (Beaten Rice (Poha) 1 tb spoon
Ulundhu (Blackgram) 1 tbsp
Salt 1.5 tsp
Oil for frying needed qty

Prepare rice flour in a Grinder or use readymade Rice flour. Soak De-husked black gram and Aval (Beaten Rice) and Fenugreek seeds (Vendhiyum) for about an hour. Using mixi or food processor, make a fine paste using water just to needed quantity.
Add rice flour now and salt to your taste. Add enough water to bring it to dosai batter consistancy. Cover the vessel and let it ferment for at least eight hours at an ambient temperature of 24 - 26 degree centigrade. If you are living in a cold country, the best thing to do would be to keep the batter for fermentation near your room heater in the bedroom. Or you can use a preheated oven to store the batter overnight.Next morning you would have a very fine "PONGIFICATION".

I would suggest you to add just a pinch (1/8 spoon) of cooking soda in the batter. Prepare dosais as you would any normal dosai. But vendhiyum dosai is fried on both the sides. Enjoy with coconut chutney or sambar.!!!

--- Idlis ---

IDLIS

For every four portions of Para Boiled Rice, Take one portion of Dehusked Whole white urad. If whole white urad is not available, you may use urad dhall. Soak both Rice and Dhall with a quarter spoon of Fenugreek (METHI) seeds for about four hours if you are staying in a medium / warm climate. About six hours if you are in Canada or very cold place. Now wet grind the Rice and Urad dhall+fenugreek separately to a thick consistency.

Don't make a paste. The broken grains must be of thin Rava consistency. If you are staying in a cold place, warm up the batter to about 30 degrees and keep it near the room heater in the night. Don't use chlorinated water which still smells of Chlorine. This will hamper food fermentation.

Next day morning, the dough would have fermented nicely. Take only as much dough as you want, add little salt to taste and pour the dough in Idli patram. Take care to apply oil in Patram or else the Idlies will stick to the Patram. If you want very soft idlies, you may add a pinch of Baking soda in the batter.

After wet grinding the dhall and rice separately, mix both of them and then allow it to ferment. If you have fermentation problem and if you want to make really soft idlies insted of adding some cooked rice, add cooked rice, leftover rice) directly to the batter and mix thoroughly. Take care to beat/ mash the cooked rice very well. The quantity of rice to be used should be 25% of the dough weight

--- Kaanda Poha ---

A visit to Maharashtrian home would invariably result in you being offered famous Kanda-Poha.
My first taste of this wonderfully simple but very tasty dish was at PACHMARHI in Madhya Pradesh
in summer of 1978.
It was at the home of maharashtrian army colonel. I am giving the recipe as follows.

Kaanda Poha is a traditional Maharashtrian snack which sometimes works as
main dish also. There are many variations . I am giving the one I like most.

KAANDA-POHA (Maharashtrian Onion Beaten Rice)

INGREDIENTS

3 cups beaten rice (poha)
1 Medium sized potato,(diced)
1.5 to 2 Ladles cooking oil
1/2 tsp mustard seeds
1/2 tsp Urad Dhall (Optional)
1 tbsp of kismis (Raisin)
8 to 10 broken cashewnuts
1/4 to 1/2 tsp turmeric powder
2to3 green chillies cut finely
1 medium onion,thinly sliced
salt to taste
Little water to sprinkle
1/2 Tsp lemon, juice
chopped coriander leaves (1/4 cup)
2 sprigs Curry leaves.

METHOD OF PREPARATION:

Select beaten rice(POHA) which are firm and not waferlike. Ask for Jada/Mota poha.
Poha is available in different thicknesses. Hence select firm but not too thick and small poha.

Soak poha in enough water to cover for 5to 7 minutes.
First drain excess water and squeeze out by pressing handfuls of beaten rice.
Don't press too hard or else poha will become broken useless mass.
But don't let much water be left or else the end dish will become soggy.Set aside .
You may use absorbet paper to spread and then use poha.

Dice potatoes in small size of 3 cm cubes and set aside.
Heat oil in a Kadai/skillet , add the mustard seeds, Ulundhu/urad dhall,
add cashew pieces when mustard starts crackling.
When cashew becomes light golden , add curry leaves and finely cut green chillies.
Add Kismis last.
Now first add the onion and then potato and saute for four to five minutes.
Take care to see that potato pieces are not tough.
Add salt and sprinlkle little water, and cover with a plate.
After 5 minutes, uncover, add the poha and saute for another 5 minutes.
Take care not to break poha in irragula mass as it will lose its appeal.
Remove from flame add lime juice, turn it a little to let lime uice mix properly.
Garnish with chopped coriander.

Serve hot.

KHANDAVI OR KHANDVI

When it comes to making savouries from Besan, probably Gujaratis have no equals.
Khandvi is one. Besan Rolls made without much fanfare but very tasty and appetizing.
Method of preparation is also simple. (However, you need a rather strong wrist and powerful and patient hand to make it).

INGREDIENTS

BESAN (Kadalai Maavu) 3 cups (250 gms)
Butter milk about 3/4 liter to 1 liter
Green chillies 2 to 3 nos
Turmeric 3/4 spoon
Asafoetida 1/2 spoon
Salt to taste
Sugar (optional)

GARNISHING
Kothumalli 1/4 cup
Copra 3 spoons

TEMPERING

Mustard 3/4 spoon
Jeera 3/4 spoon
Oil 2 to 3 ladles

METHOD OF PREPARATION

Make a batter of Besan using Butter milk.Add salt, Turmeric powder, and thinly sliced green chillies.Add quarter spoon of Asafoetida also.Take a non stick pan or a thick bottomed kadai and cook on a medium flame .Stir constantly so that the besan does not stick at the bottom.
After some time, the besan batter will become very thick and it would be difficult for you to stir it. But do not stop till the besan is fully cooked and the dough is thick .
Now take a large plate (Thattu).Smear oil on the inner surface of the plate and spread the hot besan dough on the plate evenly..
You may smear oil on your palms and if needed spread pressing with palms gently.
Let it cool fully.
Now using a knife, make one and half inch strips and roll the cooled dough in small rills and stake evenly at a side of the plate.
Take some oil in Tempering kadai.Add mustard, Jeera and part of Hing (asafoetida).
When mustard seeds crackle, spread the tempering on staked Khandavi.
Garnish with Kothumalli and Copra.

This dish can be served hot or cold.
But best to serve slightly warm.

KHATTA DHOKLA

Dhokla is synonymous with Gujaratis and they carry this flag wherever they go in this world. I have seen Englishmen to Americans and also Japanese who have become fans of Dhoklas. Dhoklas are almost like Idli and are prepared in the same manner. But the taste is entirely different. Here goes the recipe.

Raw Rice/Boiled Rice Rava (coarsely powdered) 500 gms.
Bengal Gram Dhall/Urad Dhaal ( coarsely powdered ) 250 gms.
Ginger finely sliced 2" piece
Green Chillies finely cut 4 Nos.
Asafoetida powder 1 spoon
Salt to taste
Soda Bicarbonate 1/4 spoon
Red Chilli powder for sprinkling 2 spoons
Turmeric powder 1/2 spoon
Butter milk (sour) 250 ml.
Oil For smearing

Mix Rice and Dhall powders thoroughly and add salt, Soda bi carb and Turmeric Powder and add a cup of water and make a fine loose dough. Now add Butter milk and leave the dough to ferment overnight. If you want to make the Dhoklas in the evening, prepare the dough at about 9 am and leave it to ferment. By evening, the dough would have fermented just like Idly maavu but not that much fermented.

Now add Green Chilli/Ginger, Asafoetida and if you like, coarsely powdered Black pepper also two spoons) slowly and mix. Spread a little oil on small High sided plates ( something like Thattu Idly plates) and pour Dhokla Batter to 3/4 of its height. Sprinkle Red Chilli Powder on top of the batter evenly. Steam cook the Dhokla Batter just like Idlies. After 15 minutes, the Dhoklas are ready. Remove from steam cooker and cut in square or Diamond shapes. You may garnish with Kothumalli and serve hot with Garlic Chutney.

Try this out and let me know.

PS. Some people add Soda Bicarbonate after the batter has fermented, they add this to slightly give a bounce to Dhoklas and some people avoid Soda Bicarbonate altogether. Some people Temper Dhoklas with Oil and Mustard seeds before cutting in small pieces and some make small pieces of Dhoklas and Temper separately and add generous amount of Sugar and serve piping hot. This also tastes Heavenly.

MASALA DHALL

INTRODUCTION

Among the savories, two items are every one's favorites. They are
Fried Masala Dhall and Om podi.I am posting Masala Dhall which keeps
for a long time. I am sure all of you would try these simple
savouries and be happy enjoying them.

INGREDIENTS

Bengal Gram Dhall (kadalaiparappu) 500 gms.
Chilli Powder 1 spoon
Turmeric powder less than 1/4 spoon
Jeera powder 1/4 spoon
Black Salt (powdered) 1 spoon or to taste
Citric acid crystal powder one or two pinches
Curry leaves 1 sprig (optional)
Asafoetida 1/4 spoon (optional)
Soda Bi-carb 2 pinches
Oil for frying

METHOD OF PREPARATION

Soak Channa dhall over night in water but add two pinches of
Soda Bicarb and quarter spoon of common salt. Drain the water
completely in morning and dry the dhall thoroughly by spreading
it on paper for 1 hour. Now the dhall is ready for frying.
Take about 250 ml of oil (double refined) in a Kadai and fry
the Dhall on medium flame. Fry till bubbles subside and the dhall
becomes slightly creamy biscuit shade. Never make the dhall brownish. You must drain all oil from dhall and place a paper in the vessel at the bottom where you empty the fried dhall. Fry curry leaves last and remove . When the frying is over, add powdered black salt, Chilli powder, Jeera powder, Turmeric powder , curry leaves , Asafoetida powder etc. Mix thoroughly and keep it open for twenty to thirty minutes. The dhall would have become crisp by now. it takes about 20 minutes for the water to get evaporated from fried dhall completely after frying). Taste for salt and chillies now. If you like you can add more. Store in an air tight container.

METHI NA GOTA & DAKORE NA GOTA
( VENDHAIYUM VADAI)

INTRODUCTION

Methi Na Gota are prepared from Fenugreek leaves and Generally
used in winter. Dakore Gota can be made all the year round.

INGREDIENTS

250 Gms. Fenugreek leaves
150 Gms. Of Besan (Kadalai Maavu)
100 Gms. of Coarse wheat flour
three spoons of chiilli and ginger paste
Coarsely powdered Dhania and Black pepper, quarter cup.
This should be coarse.
One spoon of Fruit salt
Salt to taste
Sugar to taste.
One spoon of Asafoetida
Three spoonfuls of Sour curds
Oil for frying

METHOD OF PREPARATION

Mix the flours and all the ingredients in a pan and add three spoons
of oil. Mix the ingredients in flour very well. Taste the mixture
for salt and hotness. If you need to add chillies or salt, add now.
Add small quantity of water and start making the dough go on adding
little quantities of water till you get a soft consistency of
workable dough. Make small round balls of the dough and deep fry
in a kadai on a medium flame. If you like Vendhaiyum, you can add
Fenugreek leaves to the above dough and make vendhaiyum Gota.
These are very delicious. Other variation is using only
kadalai Maavu. You may avoid using wheat flour and use only
Kadalai Maavu.In such a case, use a little more of saapadu soda
along with fruit salt as Kadalai maavu alone tends to harden and
does not give soft Gotas. IN MY OPINION, METHI NA GOTA TASTES EQUALLY GOOD.!!!

MEDHU-PAKODA

My first taste of Medhu Pakoda was in 1962 when I returned to Madras from my village in Gujarat. Just round the corner from my house, fourth building had two hotels.One was Udipi hotel (Now owners own Swagath Hotel Royapettah) and adjucent to it was a non vegetarian hotel.Medhu pakoda was consumed in the evening with Kapee (coffee).A plate of Medhu pakoda (four nos) and a cofee cost 4 annas. I still remember the taste of pakodas and dosais served there. I got this recipe from Agra sweets Bangalore.

INGREDIENTS

Rice flour 100 gms
Kadalai Maavu 150 gms
Chilli powder 1 spoon
Green Chillies 4 to 5 nos.
Curry leaves 1 sprig
Black pepper 1/2 spoon.
Jeera 1/2 spoon
Omam 2 pinches
Cashew nuts 10 nos
Ghee /oil 4 to 5 spoons
Soda Bi-Carb Quarter spoon
Chilli powder 3/4 spoon to 1 spoon
Salt to taste
Oil (groundnut) 250 ml
Water for dough a little

METHOD OF PREPARATION

Mix rice and Bengal Gram flour along with salt, chilli powder, Jeera, Omam and coarsely pounded Black pepper. Add finelly shredded curry leaves and thinly sliced green chillies in round rings. Make a fine mix . Now take a wide mouth cup and make a mixture of Soda Bi Carb and Ghee/oil . agitate with spoon or fingers to make a milky frothy paste . Add this soda and ghee/ oil mix to the just mixed flour and once again mix thoroughly so that soda and ghee are mixed uniformly. Heat oil for frying in a kadai, till the oil gets hot, make five or six portions of dry flour mix and take individual portion and add just a little water so that it will bind the dough and No more.If you add more water, the dough will turn into batter.So be careful when you add water.Make small urundais of a large marble size.Insert small pieces (halves) of Cashew nuts in each pakoda urundai. dough will turn into batter. Fry the pakodas till golden brown to slightly darker brown shade.

Some people add chopped onion to Medhu pakodas also.
If you want , you may add onion too.Regular Medhu pakodas you get in Hotels donot have Omam in it.Instead it has Onion.So if you are using Omam, avoid Onions.

Keep a paper in a vessel and drop the fried Pakodas in it.

Serve HOT.

RAVA UPPUMA IN BUTTERMILK (MOR UPUMA)

Rava Uppumma is very nourishing and tasty Nasta variety which , if prepared properly will win you praise from all those who taste it. I am posting a lesser known but equally tasty variation.

Rava (samolina) 1. 5 cup
Butter Milk 500 ml (150 ml extra if needed)
Onions 2 Nos Cut in small pieces
Green Chillies 4 to 5 finelly chopped
Ginger finelly chopped 1. 5 " piece
Freshly cut coriander leaves 1/4 cup
Salt to taste
Lemon Juice (optional) 1/2 to 1 spoon

For tempering
Blackgram dhall 1 spoon
Mustard seeds 1/2 spoon
Red Chillies 2 to 3
Curry leaves 1 to 2 sprigs
Ghee/oil 3 ladlefuls
Cashewnuts 5to 6 nos( Broken )

Dice onions, Cut and chop/Grate Ginger and cut Coriander and Green Chillies and set aside in a cup. Now take oil/Ghee in a kadai and when hot, add Both the Dhalls and Mustard and Red chillies. When Mustard starts crackling, immediately add diced Onions and Sprigs of Curry leaves and sliced green chillies and start turning. When the onion becomes translucent, add Rava in Kadai and fry for about two to 3 minutes on a low to medium flame. Keep on turning the Rava . At this stage, add chopped Ginger and fry for 45 seconds. Now add sour butter milk and desired quantity of salt to the onions in the the Kadai. Take care that the Samolina Lumps are not formed. You must add the Buttermilk very slowly and must keep on stirring the mix. Let the whole mix simmer on a low flame. Keep some more warm buttermilk on hand in case you feel that the it is less and the Upuma becomes thick. When the the buttermilk is completely absorbed and Rava particles are fully cooked, remove from stove and you may decorate the Upuma with chopped Coriander and fried Cashewnuts.

As an accompaniment, you can prepare coconut chutney or serve with Avakkai pickle or Lemon pickle. Adding Lemon Juice is optional. Some people do not like very sour Uppuma. So use your judgement.

This variation of Upuma tastes totally different. Try and you might be surprised.

RAVA KHICHADI (Semolina Hotch-Potch with spices)

First dice all the vegetables except Tomatoes and Onions, steam cook all the vegetables 3/4 in a pressure pan or a steam cooker. As usual, do not forget to add a little salt and a little sugar to vegetables to preserve colour before you steam cook. Cut ginger and green chillies very fine and set aside.

Take Ghee in a kadai and add the tempering items, set on medium heat. When the mustard starts to crackle, immediately lower the flame and add Semolina (rava) and stir briskly and fry on low heat till Rava starts becoming light Pink. Now add about 250 ml of water and immediately add diced tomatoes, Onions, Salt, Turmeric, Ginger and Green chillies. Add enough water so as the whole thing is like Dosa batter. Now set the flame on medium and go on stirring briskly to avoid rava sticking at the bottom.

After about six to eight minutes, the Rava when it gets fully cooked the Khichadi will become thicker. check for salt and proper cooked rava .If water is less, add a little and stir briskly till you are satisfied that Rava is fully cooked. Now add 3/4 cooked vegetables and mix thoroughly. Your RAVA KHICHADI is ready. You can Garnish with Freshly cut Kothumalli and serve along with Coconut Chutney. Remember that coconut chutney is a must with Rava khichadi.

Semolina (slightly coarse) 150 gms.
Tomato (diced) 1 no.
Onion (diced) 1 no.
Green Peas (shelled) 1/2 cup
Carrot (diced) 1 no.
Ginger 2" piece
Green Chillies 3 to 4 nos.
Turmeric powder 1 spoon
Salt to taste

For tempering
Mustard seeds 1 spoon Red Dry chillies 2 to 3
Urad Dhall 1.5 spoons Pure Ghee 30 ml
Curry Leaves 2 springs

RAVA UPPUMA

Rava Uppumma is very nourishing and tasty Nasta variety which , if prepared properly will win you praise from all those who taste it. It is best enjoyed with Coconut Chutney or Avakkai Mango Pickle or Lime Pickle.

Semolina (slightly coarse) 150 gms.
Tomato (diced) 1 no.
Onion (diced) 1 no.
Green Peas (shelled) 1/2 cup
Carrot (diced) 1 no.
Ginger 2" piece
Green Chillies 3 to 4 nos.
Turmeric powder 1 spoon
Salt to taste

For tempering
Mustard seeds 1 spoon Red Dry chillies 2 to 3
Urad Dhall 1.5 spoons Pure Ghee 30 ml
Curry Leaves 2 springs

Dice onions, Cut and chop Ginger and Coriander and Green Chillies and set aside in a cup. Now take oil/Ghee in a kadai and when hot, add Both the Dhalls and Mustard and Red chillies. When Mustard starts crackling, immediately add diced Onions and Springs of Curry leaves and start turning. When the onion becomes translucent, add Rava in Kadai and fry for about two to 3 minutes on a low to medium flame. Keep on turning the Rava . At this stage, add chopped Ginger and fry for 45 seconds. Now add boiling water and desired quantity of salt to the onions in the the Kadai. Take care that the Semolina Lumps are not formed. You must add the water very slowly and must keep on stirring the mix. Let the whole mix simmer on a low flame. Keep some more boiling water on hand in case you feel that the water is less and the Upuma becomes thick. When the water is completely absorbed and Rava particles are fully cooked, remove from stove and you may decorate the Uppuma with chopped Coriander and fried Cashew nuts. As an accompaniment, you can prepare coconut chutney or serve with Avakkai pickle or Lemon pickle. Adding Lemon Juice is optional. Some people do not like sour Uppuma. So use your judgment. Some people pre-dry roast the Rava and keep it in an air sealed/tight bottle. In this case, you must Temper the Onion in a kadai and then add Chopped Green Chillies , Ginger and salt in kadai and add water and let the water come to a boil. Add pre heated/roasted Rava very slowly and keep on stirring to prevent lumps. Rest of the things are same.

ONION UTHAPPAM

Please soak 200 gms of boiled rice and 75 gms of Black gram dhall for half a day. Wet grind soaked rice coarsly like Idly batter. Make black gram dhall in smooth paste. Add a little salt to taste and let it ferment for about one night (10 hrs atleast).
Next day, make dosais like shape on a tawa but thicker. Sprinkle finely cut onion, green chillies and a little Kothumally on top of the spread batter. Make Uthappam like dosais. by spreading oil on sides and on top of the spread batter. Once one side is properly done, invert and let onion side get fried on the tawa.
Serve with chutney and sambar.

VEN PONGAL (yellow lentil hotch-potch S.Indian style)

Pongal, as Venpongal is known, is very popular breakfast item .It is enjoyed best with coconut chutney.

1 Cup Of Rice (don't use very old rice)
1/2 Cup of Paiyar parappu (Moong Dhall)
1 Tea spoon of Jeera (Pound with mortar )
1/2 spoon of Broken Black Pepper
1/2 Spoon of Whole black pepper
1/2 Cup of Ghee (small cup)
2 Broken Red Chillies (Optional)
8 Cashew nuts broken in half or 1/4th
2 Sprigs of Curry leaves

First roast the Dhall in ghee till it turns light pink in colour. Cook this roasted dhall along with fairly new rice in a pressure cooker. Add along with dhall, whole black pepper 1/2 spoon and also 1/2 spoon of Jeera in the pressure cooker. After four whistles , remove the cooker from stove and let steam subside. Now take some Ghee in the kadai and fry Cashew nuts till they turn pinkish brown. Frying must be done on a low flame. At the end of cashew frying, add Curry leaves and 1/2 spoon of Jeera turn it twice or thrice but no more than 15 seconds.

Immediately add the cashew and the contents of Kadai to Dhall Rice mixture. Now add Salt to taste. Some people prefer to add salt during steam cooking. I prefer to add half during cooking and half after the whole thing is ready. It is safe to follow my method. Now thoroughly turn the Ven Pongal in the vessel so that salt, cashew, broken black pepper and Jeera; mix well. Close the lid of cooker again for fifteen minutes. This will ensure jeera flavour to spread. Jeera should be semi broken. Now prepare Coconut chutney and enjoy .

HANDAVO

In my introduction , I have written about our dog who had his own food preferences.This is the story of 1960s .We had a dog named Tommy,.In those days, almost all male dogs were called Tommy and females were called Jimmy.This mongrel was more than our family member.He had certain rights which we did not have.He always knew that Handvo is being prepared .My mom or kamala mami when they soaked the dhalls in the night, he would know that handvo is being prepared tomorrow.He would refuse to go out anywhere and sit in front of the kitchen like a Sphinx in the same pose.From time to time, he would sniff and try and make out of the progress of baking.Mind you , he would not leave the home to go to his usual rounds of streets where his concubines lived on walltax road, till we served his piece (king size) of Handvo. He had many other preferences but that will come with his other likings or dislikings of certain dishes.
Gujaratis are the only people who prepare Handvo which is a traditional salty-spicy cake.You can call Handvo as cousin of Dhoklas but is baked instead of steam cooked.It has a great taste and is generally a weekend meal (light ) or an evening snack.Many variations are there but I am posting a vegetable rich spicy version.

INGREDIENTS
For a family of four 2 helpings)
Boiled Rice (parboiled) 1 cup
Kadalai Parappu ( Channa Dhall ) 1/4 cup
Ulutham parappu (black gram dhall) 3 tbsp
Thoram parappu (Red Gram Dhall ) 3 tbsp
Paiyar Parappu (Green Gram Dhall ) 3 tbsp
Rava (optional) 2 tbsp
Sour curds 1 cup
Julienned Bottle gourd/Carrots 1/2 cup
Onion (thin long sliced 1 no.
Capsicum 1 small
Green chillies (finely cut) 4 to 5 nos.
Grated Ginger 1.5 "
Chilli powder 1 spoon
Turmeric powder 1/4 spoon
Sugar 1tbsp
Soda Bi carb 1/2 spoon
Salt to taste
INGREDIENTS FOR TAMPERING
Oil 50 to 60 ml
Sesame seeds 1 tbsp
Mustard seeds 1 spoon
Curry leaves (optional) 1 sprig
Asafoetida 1/2 spoon
METHOD OF PREPARATION
Soak all the dhalls and rice for 4 to 5 hours, drain and wet grind to a thick paste (coarse like vadai maavu). Now add sour curds, salt and a little water and allow to ferment overnight.Keep in a warm place to allow proper fermentation.Adding a piece of stale bread would ensure proper fermentation.
Next stage is preparation of julienning of either carrots or bottle gourd (one cup), drain excess water from gourd and set aside.Grate ginger,cut chillies very fine, slice onion and capsicum in thin slices and set aside.
When the fermentation is over, add all the grated, sliced and julienned vegetables and spices like chillies , ginger,capsicum etc to the fermented dough.Also add chilli and turmeric powders and sugar.Mix soda bi carb in a spoon of oil and make milky solution and add it to the dough.Mix thoroughly.If you add a little sour curds again at this stage it will be great..
Now prepare a non stick pan or a big kadai.add oil and all the tampering spices (except sesame seeds).Set the flame on medium.When mustard starts to crackle, immediately add sesame seeds, they will immediately start crackling.Now pour all the Handvo dough in the pan/kadai and set it to a low flame .Cover with a lid.Or if you are using an oven, put it in pre heated oven at about 175 to 200 centigrade .
Late it bake for about 15 to 20 minutes in a non stick pan.Check if the under crust is brown .If brown, turn the Cake and let the other side cook in the non stick pan (inverting and removing the cake without breaking is very essential) .If you are using an oven, when you see the upper crust brown, turn the other side and let the underside brown also.Some people do not let the underside brown if they are using an oven, this leaves inside uncooked.
A fine aroma will prevade when the baking oven or the lid is opened.
The Handvo is ready.Let it cool for about ten minutes.Make cake like and cake sized pieces and serve steaming hot with chutney or sauce or with Garlic chutney.

RASIYA MUTHIYA ( Made from leftover Rice)

SPICED RICE BALLS IN SAUCE:
Rasiya Muthiya is one dish that you would love to have. Generally as a rule, it is made from leftover rice. It is generally cooked in the evenings and eaten as it is and the sauce is enjoyed with Rotis or Chapathis.

Leftover Rice 2 cups
Besan/Kadalai Maavu 1/2 to 3/4 cup
Garlic paste 2 spoons+1 spoon
Turmeric powder 1/2 +1/2 spoons
Chilli Powder 1 +1/2 spoon
Salt to taste

For the sauce:
Buttermilk 500 ml.
Water 250 ml.
Salt to taste
Kothumalli " 1/4 cup
Garlic paste 1 spoon
Green chilli finely cut 3 to 4 nos.
Curry leaves 2 sprigs
Tempering oil 2 ladles
Mustard seeds 2 spoons
Red chillies 3 nos.

First of all, prepare the sauce. Take Butter Milk and add water to it. Take some oil in a tampering ladle and add the temperings. When mustard starts to crackle, temper the sauce. Now add little turmeric, chilli powders and add 2 sprigs of curry leaves and a spoon of Garlic paste. Also add salt to taste. Do not put too much of salt as the rice Balls would also have salt. After the boiling is over once, add green chillies and Kothumalli and remove from fire .cover and set it aside.

Preparation of spiced rice balls
Take the leftover rice ,add Besan/Kadalai maavu , salt, red chilli powder, turmeric powder, Garlic paste and little water. Slowly mix everything thoroughly. See that the rice is properly mashed. Make the mixed dough to a vadai or slightly softer than vadai consistency. Taste for salt and chilli .

Final preparation
Set the sauce to a boil and slowly drop the rice Balls mixed dough with bare hands, as you would make rice vadams. The drops of rice dough should be no more than a glass marble of small size, as they would assume a larger size after getting cooked in sauce. Go on dropping the rice mix dough at regular intervals and complete the process in about five minutes. During this time, assure that the sauce is boiling or almost at boiling temperature.
Take care and ensure that the dough of rice does not separate, if it separates, it means that you need to put in some more kadalai maavu. Also ensure that the sauce is enough, if not, add some more water. After about ten minutes of boiling, the Rasiya Muthiya is ready.
after adding a spoon of Ghee to each plate. You can eat as it is or with chapathi or rice too.

POTATO-VERMICELLI ROLLS

POTATO-VERMICELLI ROLLS is a savory which is very easy to make
and is so tasty that you would like to make it often.
It is crispy and crunchy with soft centre.
It tastes fabulous with very simple spices, which are
used just like in Batata Wada. It is usually eaten with
spicy sweet sour Tamarind / Khajur Chutney or plain Tomato Sauce.

INGREDIENTS
(For five people one helping of about four rolls each)

FOR THE STUFFING

750 gms. Potatoes of Thick skin variety
50 to 75 gms of toast crumbs
1 or 2 onions(Make crunchy rough paste)
1 Small Bunch of Kothumalli
5 Nos. Green chillies finely chopped
1.5" Ginger piece finely sliced
1/2 sp. Turmeric powder (optional)
1 Sp. Garam Masala
1 sp. of Cumin+Dhania powder
1/2 sp of Cinnamon powder
2 Sp. Lime Juice
2 to 3 Sp. Sugar
1 Sp. Asafoetida (OPTIONAL)
Salt to taste

FOR COVERING POTATO ROLLS

150 gms of Vermicelli broken in very small pieces
(use BAMBINO OR GOOD BRANDED SEMIYA ONLY)

METHOD OF PREPARATION

For the stuffing, first steam cook potatoes in a pressure cooker.
Remove the skin and let cool.
Now add, salt, Kothumalli, Green chillies and Garam masala,cinnamon
and Dhania-Jeera powders,Lime Juice, Sugar and salt.
Also make rough crunchy paste(Don't make smooth paste) of Onion.
Remove as much water content as possible by pressing with palm.
Add the crunchy onion paste to filling dough.
finally add toast powder/crumbs and mix thouroughly .
Don't press very hard.
Bread/toast crumbs will bind the potato rolls and also
give it uniform golden brown colour.
perangayam and slowly mix the ingredients thoroughly .

Potatoes must not have lumps.
The stuffing should be totally smooth except for crunchy onions.
Let the potatoes be mashed uniformly.
Once all the ingredients are mixed ,
taste for salt and other things. Add anything you want at
this stage. Now take a big plate, smear some oil on the
surface to avoid rolls sticking to surface.

start making potato rolls of the Potato stuffing and place
in the plate. Try making all of them of even size.
Rub some oil on your palms to avoid potato sticking to your palms. Keep aside.
Take a plate and fill up nicely broken vermicelli/semiya
to 1cm length, spread it and keep aside.

Heat oil in a kadai . While it is getting heated, take one roll and
roll it lightly in semiya plate evenly spreading semiya sticking
to its surface evenly.Take care to see that semiya is firmly sticking
to potato rolls and will not come loose while frying in oil.
Drop it carefully in oil or place it on a poori frying zari(SpatSpoon) dip the zari (Spat Spoon) in oil if you don't want to get oil burns while droping.and
fry at medium flame. Keep turning to give it a uniform golden colour.

Serve with sweet Tamarind/Khajur chutney or tomato sauce.
Tastes heavenly as it is also.

CHUTNEYS

2011-12-25T08:04:00.000-08:00

--- CHUTNEYS ---

CHUTNEY...CHUTNEY...CHUTNEY...

North,South, East or West..anywhere you go in India, among the first items to be served on a meal plate would be Chutney.

Chutney is essentially a concentrated tastemaker in its own capacity. Idly or Dosai cannot be imagined without coconut chutney.
Khaman Dhokla or Samosas can't be imagined without sweet Tamarind chutney or pungent Garlic chutney or Mint chutney.
Every concievable form of chutney is available in India. It may be from Skin of Ridge gourd, Raw Tamarind, coconut or anything else for that matter.

GARLIC CHUTNEY

Garlic chutney is an universal chutney which adds proper spiciness to both the northern and southern dishes. Garlic chutney is always hot and is made to last for at least six months to a year.

250 gms. of Garlic pods which are of Hot variety.
50 gms. of Chilli powder
3 ladles of edible oil
3 spoons of salt (table spoons)
1 Spoon of Mustard seeds for tampering

Mash Garlic in a wooden pound and mortar. If you don't have wooden , use metal pound. Go on beating the Garlic till Garlic is almost 3/4 th mashed. Now add Chilli powder and salt. Start pounding for at least fifteen minutes. You will find a very hard mass of Red Garlic and Chilli powder. Take out the chutney in a clean bowl. Take oil in a tempering Ladle (Karandi) and add mustard seeds. When Mustard starts to crackle, pour the oil on Chutney. Take out the red chutney and taste for salt. If you find salt is proper, Take a clean glass jar and fill up the chutney. This chutney is to be used along with plain edible oil, which is used to thin down the chutney. This chutney will last for at least one year without any problem Remember that this chutney is very hot, so always take care to tone down the hotness with oil/ghee. VARIATIONS You can add 30 gms. of Tamarind to make a sour Garlic chutney. For children, reduce the hotness by adding a lot of Dry Copra powder and oil. Both the variations will last long. This chutney can be eaten with Khichadi, Upuma, Dosai, Idlies ,Dhoklas, Samosas etc.

KOTHUMALLI CHUTNEY (CILANTRO CHUTNEY)

1 bunch of Kothumalli /Cilantro
2 Two to three cloves of Garlic
1" piece of Ginger
2 Green chillies
1/4 spoon of Jeera powder (coarse)
2 Table spoons of Groundnuts
1/4 spoon of salt
1/2 Medium sized Lemon
1 spoon of Sugar (optional)

Pluck out only the leaves of Kothumalli /Cilantro. It should come to at least one and half to two cups. Make small pieces of ginger, chillies and Garlic and add to Kothumalli leaves Now powder Jeera coarsely and also powder Groundnuts in a mixi bowl.

Once the powdering is over, add Kothumalli mix and run the mixi on churn speed only. Take care that you DON'T MAKE A SMOOTH PASTE . At churner speed, the Chutney will be slightly coarse , but the real taste lies in it being coarse. Now take it out of the mixi bowl and taste for ingredients. If you feel that you need to add anything, add now. Also please don't forget to add lime Juice at this stage. Adding sugar is optional. With Dhoklas, Bhajjis and other savories, the sugar variety will taste beautiful. With idlies and Dosais, the non sugared version will be fine.

Put the chutney in a Glass bowl (medium sized) and keep it covered. It is prudent to put it in fridge till lunch/ dinner time. Try this out and let me know the result.!!

If you don't have Groundnuts, you may use Roasted Bengal Gram( Pottu kadalai- oduchhu kadalai). Take care to make this chutney slightly hot. You may use 1/4 cup of Coconut grating in place of Groundnuts too. This taste will be very different.

PEERKANGA SKIN CHUTNEY (Ridge Gourd)
(TURAI KI CHHAAL KI CHUTNEY)

Peeled skin of Peerkanga (about one large cup)
One spoon of Ulundhu parappu (urad dhall)
Small ball of Tamarind
Red chillies (about three to four )
1" piece of sliced Ginger
Salt to taste
20 ml of cooking oil
1 spoon of Asafoetida

Take 20 ml of oil in a kadai and on a medium fire, roast ulutham (urad) and Red chillies for about two minutes till ulutham becomes rosy brown. Now add one spoon of Asafoetida and immediately put all the skin and scraping of Peerakanga in the Kadai. Also put a small Ball sized Tamarind piece. Stir fry for about three minutes. Do not under any circumstances cook Peerkanga skin. Now add salt and mix thoroughly. Remove the Kadai from stove and allow it to cool. When sufficiently cold, put the whole thing in a small / medium jar of mixi and make chutney. This chutney tastes great with Rice and Ghee. This also goes well with idlies and Dosai. Try once and tell me.!! This chutney will keep good in fridge for three to four days.

Note: If the quantity of scrapings and skin is less, use about 15 ml of oil. If you want to use this chutney only with rice, you can add a green chilli or two along with peerkanga peelings during frying. But you need to use ghee also for taste.

TAMARIND-PALM DATE SWEET SOUR CHUTNEY

This chutney goes fine with Dhoklas, Samosas, Panipuri, Bhelpuri and Potato Bondas and Bhajees too.

15 nos. of Dates of very sweet variety (black)
1 Table spoon of Jaggary powder
1 Large Marble sized Tamarind Ball (extract Juice)
1 Small sized spoon of Rock salt (black)
1 Spoon of Chilli Powder (or more to your taste)
2 Spoon of Dhaniya and Jeera powder (Both one)
1. 5 Spoons of Garam Masala powder

Steam cook Dates after removing the seeds. Mash the cooked Dates. Add Tamarind Juice extract to dates, Put it in a mixi bowl and blend it properly. add some water and boil the mixture on a low to medium flame. After about five minutes, add chilli powder, Garam masala powder, Dhaniya Jeera powder, Rock salt and Jaggary powder.

Boil the mixture for about further five minutes on a low flame.

Remove from fire and allow it to cool.

Your SWEET- SOUR TAMARIND-DATE CHUTNEY is ready.

Please taste for any addition of salt or Chili powder etc before you serve.

Point to remember

The thickness/consistency of Chutney should be slightly thinner than Tomato Sauce

SOUPS AND SALAD

2011-12-25T08:01:00.000-08:00

---SOUPS AND SALADS---

Soups and salads are an integral part of diet.
Indian food has both, albeit they have been "Indianised"by every state as per their own culture and taste.

Read some SOUPY facts at,

http://www.businesswire.com/emk/borden/supportfiles/funfacts.htm

If you want to "TOSS MORE SALAD"
or discover what's beneath
SALAD DRESSING,you may visit

http://www.whattocook.com/search/salad.html

CHEESE- JEERA SOUP (To serve four bowls)

Soups are an essential fare in western cookery. With changing taste and the Indian palate becoming Global, it is right time to post some exotic and not so exotic Desi soups recipes. I have made certain changes in recipes to suit Indian taste which I hope you won't mind.

Butter 3 spoons
Maida flour 2 spoons
White onion 1 no.
Onion Powder 1 spoon
Garlic 4 to 5 cloves
Milk 200 ml.
Cheddar Cheese 100 gms.
Jeera Powder 1 spoon
Green Chillies 1 no.
Salt to taste

Dice onion, finely cut green chilli and deskin Garlic. Grate Cheese and set aside. Add water to Maida and mix thoroughly. Add butter and little water and whole pods of garlic after just injuring them by pressing them to flatten just a bit and cook on slow flame for five minutes. Remove the Garlic pods and discard. Now add Jeera powder and Onion, which is diced to milk and boil .Add the boiling milk with spices to the maida butter mix. Stir thoroughly or else the maida is likely to make uneven mass. Now add cheese (grated) and onion powder. If you think that you need water, add some and also add salt to taste. Simmer for a minute or two and see that the cheese is melted. Pour it in Soup bowl, garnish with finely cut Green chilies. Enjoy this soup scalding hot with sprinkling of pepper and a dash of Vinegar if you like.

Variation
If you want, you may cut chicken meat from leg portion in small pieces, precook them with only a little salt and add to Cheese soup. In such a case, avoid Green Chilli. Use Halal Chicken for this usage.

--- Cucumber Pachadi (Karnataka) ---

DOSEKAI AAVU-PACHADI (sweet-sour cucumber pachadi from karnataka)

This is a sweet sour cucumber pachadi, which is a speciality in Karnataka cuisine especially during summers and special ocassions.

Cucumber 1 medium
Jaggery 1.5 tea spoon or more as per taste
Tamarind extract 1.5 Tea spoon

Make a paste of the following
Kadalai Parappu 2 spoons or Soaked Peanuts paste 1 tbsp.
Coconut 2 nos. of 2" pieces Green Chilies 2 to 3 nos Red Chilies 3 to 4 nos.
Asafoetida 1/4 spoon Cumin powder 1/2 spoon Turmeric powder 1/4 spoon
Salt to taste

Tempering
Oil 1 spoon, Mustard seeds 1/4spoon

First make a thick paste of all the above ingredients. Take care that there are no stones in Jeera and Mustard. If you have mustard powder it is good. Red chilies may be not too hot variety. Keep aside. Some people add jaggery to paste and some add along with Tamarind extract. You can mix both after you make paste of spices.

Kadalai parappu if used, fry in oil till light brown and then use it for paste. If you are using soaked peanuts, it is ok to soak it for at-least one or two hours .

De peal the cucumber and make finger digit pieces (1").
Sprinkle some water on the cucumber pieces and keep aside. When you are serving the pachadi, add cucumber just before serving. If you add in the beginning, the cucumber would become very tough to chew.

You must take care to match the amount of Tamarind and Jaggery so that the taste is exactly sweet and sour without being excess.

This pachadi is a refreshing change from the other pachadis you have had so far. Try it out and post the feedback please.

--- Cucumber-Curd Salad ---

CUCUMBER-CURD PACHADI (Karnataka)

This is a very simple yet tasty salad. Goes well with rice, pulao etc. It has four distinct tastes which fill the want of any dish which lacks in any of the taste.

Cucumber One small
Curds 1.5 cups
Green chilli 2 nos.
sugar 1 to 2 spoons
Salt to taste
Kothumalli 2 spoons
Mustard 1/4 spoon
Oil 1 spoon
Coarsely powdered Jeera 1/4th spoon

Peel the cucumber after checking if it is bitter or not. For that slice the stem end and remove a small portion of white flesh. Taste it. If it is bitter, discard the cucumber. If it gives a slightly odd taste, smear two pinches of salt and rub it. After some time wash the salted end and use it. This process removes odd taste of cucumber. Dice cucumber in small cubes of 1 cm to 1.5 cm size. Slice green chillies in thin round rings (take care to remove seeds). Adding coarsely pounded jeera is optional. Pluck Kothumalli leaves only and cut very fine. Use curds which are not too sweet, it should be slightly on sourish side. Add all the ingredients and then mix properly in a bowl. Take oil in a tampering ladle and add mustard seeds. Heat on a medium flame. When mustard starts to pop, add the tempering to cucumber salad. Place the bowl in fridge and serve cold. This salad has sweet, sour, hot and salty taste.

--- RAITU/ RAITHA ---

RAITHA...RAITU

Hundreds of recipes of Raithas are available in books and on the net.
The question is ,

"WHAT IS RAITHA?"

Basically Raita/Raitu is a Gujarati dish, which is
neither pure salad nor a pickle and also not a Chutney.
It is somewhere between dishes generally enjoyed with heavy sweets like Ladoo made from pure ghee.
It has a pungent smell and taste of nascent mustard
which packs a kick.

Word Raitha as it stands, is coined from the word,
Rai = Mustard
Atho = to pickle/To ferment.
In a Raitha, two ingredients are a must.
They are, Mustard seeds and Curds.

I have been seeing a lot of recipes of so called Raithas
with most inconceivable ingredients like Brijals ,and other
vegetables. Just as you can't call any ladoo as Boondi Ladoo,
you cannot call any curd dish minus Mustard seeds as Raitha.

A typical traditionalRaitha does not involve cooking
of any ingredient.

I am posting a basic raitha recipe of Banana, which is
one of the traditional recipes .

PAKA KELA NU RAITU

Ingredients

Ripe but firm Bananas...... 1 nos
Small sized Mustard seeds...1 tsp.
Fresh curds.................250 ml
Salt........................1/4 to 1/2 tsp (As per taste)
Green chiilies..............1 no
Ginger......................1/4" piece (Optional)
Sugar.......................2 tbsp
Kothumalli/cilantro.........1 spoon.

METHOD OF PREPARATION

Grind coarsly mustard seeds in a mixi and remove black husk
of upper skin layer and set aside.
Slice one green chilli of medium hot variety in thin shreds,
pluck kothumalli leaves and set aside.

Take curds in a glass bowl and add ground and dehusked Mustard.
You may add salt at this stage.Mix well.
Leave the mustard+curds mixture for about two hours at
room temperature after covering it with a plate.

After 2 hours, just smell the mixture. If it gives off strong pungent
aroma of nascent mustard, then it is ready for further treatment.

Now just befor lunch/dinner,first add sugar and mix it thoroughly.
Now make small pieces of Banana and add to fermented mixture.
Add finely sliced green chilli and shredded ginger (Optional)
and garnish with Kothumalli.

It tastes great with ghee sweets, Roti/parathas
and you can use it as a taste changer.
You may use any fruit or Bundhi to make this raita.

--- Mulangi-Tomato Salad (Tadakiyun) ---

TADAKIYUN (Mulangi kirai-Tomato Salad)

Salads are an integral part of any Indian meal. Unlike their western counterpart, Indian salads are regular salads, salads with oil dressing, salads that have partially cooked or partially fried or deep-fried ingredients. Some salads have spices and some are just SALADS. I would be bringing to you some known and some unknown varieties .I trust you would try them out. Happy Salad days!!!

I am partial to Mulangi (Radish) and my first salad comes in the form of Mulangi Kirai (radish leaves) salad which I bet You would never have tasted. This was my mother's favourite and is mine too!! So without much ado, here I go.......

Mulangi Kirai (Radish leaves) 10 leaves
Tomato 1 no. (Big)
Asafoetida 1/2 to 3/4 spoon
Red Chilli powder 3/4 spoon
Salt to taste
Salad oil/Groundnut oil 2 spoons

Select clean hot radish leaves (white mulangi ) Remove center veins with a sharp knife. Cut all the leaves similarly and arrange five leaves and cut leaves to make about 3 mm width long slices (ribbons). Set aside. Dice tomatoes into 1/4 " pieces. Select tomatoes, which are firm and not too sweet. Now mix both Mulangi kirai and tomatoes and all the dry spices. Jeera is optional. I don't use it. Add salt and finally add oil and mix thoroughly. Remember to add slightly more salt as this tastes great with anything.

--- Tomato Soup ---

TOMATO SOUP

Soups are an essential fare in western cookery. With changing taste and the Indian palate becoming Global, it is right time to post some exotic and not so exotic Desi soups recipes. I have made certain changes in recipes to suit Indian taste, which I hope you won't mind.

250 gms. Tomatoes
1/4 spoon Black Pepper powder
1/4 spoon Chilli powder
1 Small onion diced in small pieces
1 spoon of Ginger paste
Salt to taste
1 spoon of Jaggery
1/4 spoon of Jeera
5 cloves
2 Nos. 2" pieces of Cinnamon sticks
1 Tea spoon Of Ghee for tampering
1 strand of Curry leaves
1/4 cup of finely cut Kothumalli leaves

Steam cook the tomatoes and when cold, remove the outer skin, add a little water and make a fine mixture with a blender. Now add Pepper powder, chilli powder, salt and Jaggery. Add a little water and paste of Ginger and boil it on a medium flame. Take ghee in a Thallikku karandi (tempering ladle) and add cloves, cinnamon and Jeera. Heat and when cloves get puffed up, temper the tomato soup. Cover for five minutes. You may add onions fried in a little ghee at this stage. Now add Kothumalli and curry leaves and cover again. Reheat before serving.

TOMATO-CURD PACHADI (Andhra)

This is a very simple yet tasty salad.Goes well with rice, pulao etc.It has a distinct colour and taste which is very typical Southern.
This pachadi is a great accompaniment with rice and chapathis.

Tomatoes 4 medium
Onion 2 spoons
Curds 1.5 cups
Freshly grated coconut 1/4 cup.
Green chilli 2 nos
Salt to taste
Kothumalli 2 spoons
Asafoetida (Mild) 1/4 spoon (optional)
Curry leaves 1 sprig
Mustard 1/4 spoon
Oil 2 ladles

First make a thick paste of all the above ingredients. Take care that there are no stones in Jeera and Mustard. If you have mustard powder it is good. Red chilies may be not too hot variety. Keep aside .Some people add jaggery to paste and some add along with Tamarind extract. You can mix both after you make paste of spices.

Kadalai parappu if used, fry in oil till light brown and then use it for paste. If you are using soaked peanuts, it is ok to soak it for at-least one or two hours .

De peal the cucumber and make finger digit pieces (1") .

Sprinkle some water on the cucumber pieces and keep aside. When you are serving the pachadi, add cucumber just before serving. If you add in the beginning, the cucumber would become very tough to chew.

You must take care to match the amount of Tamarind and Jaggery so that the taste is exactly sweet and sour without being excess.

This pachadi is a refreshing change from the other pachadis you have had so far. Try it out and post the feedback please.

My Website Recipes Corner

2011-12-25T07:56:00.000-08:00

RASAMS

RASAM..RASAM...RASAM...RASAM...

No Meal in south India is complete without Rasam.
Rasam in its purest form consists of Tamarind extract boiled with Black pepper, Jeera and salt. As variations, many other spices are used.
With coming of chilies, pepper has mostly been replaced with chilies.
Rasam acts as digestive aid, increases acidic content of stomach juice, which in turn helps digestion.
Carminative property dilates sweat pores and facilitates body cooling as well as removing body toxins and excess salt.

APPLE RASAM

This is a Rasam, which you would not have tasted so far. This rasam is very good for people who have allergy for Tamarind and or Tomato or Kokum etc. This is prepared with raw green apples. Apples from New Zealand and Washington are excellent. Try this rasam and you would enjoy it to the core.

(To serve four people 2 servings)
Thoram parappu stock 500 ml Cooked Dhall 1/4 cup
Apple (Raw) 1 no. Rasam Powder 3 spoons
Chilli Powder 1/4 spoon Pepper powder (coarse) 1/4 spoon
Jeera Powder 1/2 spoon Turmeric powder 1/4 spoon
Kothumalli leaves 1/4 cup Curry Leaves 1 sprig
Salt to taste Sugar 1/2 spoon
Oil for tempering 1 tbsp Jeera 1/2 spoon
Mustard 1/4 spoon Asfoetida 1/2 spoon or 6 cloves of
Water 250 ml Garlic

Cook Dhall in pressure cooker with a lot of water. In the same cooker keep pieces of one raw apple after removing the seeds and outer peel. Mash the apple pulp and set aside.
Pluck Kothumalli leaves rough grind the kothumalli leaves and keep aside the paste.
Take the Dhall with water and churn till it froths, and add salt, also add jeera and turmeric powder, curry leaves and also add mashed Apple pulp and set it to boil on a medium flame. After four minutes, add rasam Powder , Chili powder and coarsely powdered Pepper and rough paste of Kothumalli. Let it boil for three minutes.
Take oil in a Tempering ladle and tamper the rasam with only mustard, jeeragam and asafoetida. Cover immediately after tampering. Use it 1 hour after preparing the rasam.
Taste of this rasam is very different from conventional rasams using Tamarind. Apple acids have a fine tongue tingling bite, which you would love. Use as an appetizer or as a rice accompaniment. (If you want, avoid Asafetida and use Garlic)

GOUNDER'S RASAM

Two spoons of Rasam podi (Podi recipe as given some time earlier by me)
Half cup of Thoor Dhall cooked and churned
One and half teaspoon of Jeera
One small spoon of Black pepper
Six to seven cloves of Garlic
One sprig of Curry leaves
One small ball of Tamarind. Soak and extract Juice
One medium sized Onion diced into very small pieces.
One medium sized Tomato diced in small pieces
Oil for tempering
Two red chillies and half a spoon of Jeera for tempering.
Half a cup of Kothumalli cilantro for garnishing
Salt to taste

Cook 3/4th of a cup of toor dhall and keep it aside. Make a paste of Jeera, Black pepper and Garlic and Curry leaves Add the juice of Tamarind and salt to taste to Dhall and set it to boil till raw smell of Tamarind goes off. First add Two spoons of Rasam powder and boil for a minute or two Now add the paste of Jerra etc to the dhall and let it boil on a medium flame for about five to six minutes. Add diced Tomato. Now tamper the Rasam with Jeera and Red chillies. Garnish the Rasam with Freshly cut kothumalli /cilantro and onion. Onion must not be sauted or cooked. Tomato pieces also must not be soft like Onion. Rasam should not be thin or watery but must be thick like Sambar. Enjoy.!!! With Rice, or appetizer. You may increase amount of pepper if you want hotter Rasam Some friends prefer tampering with Ghee. That is individual preference. This Rasam is a hot favorite with all my North Indian relatives.

TOMATO RASAM

Blanch or pressure-cook 250 gms of tomatoes along with one medium sized Onion and Six to eight pods of Garlic. When cold, put in a mixi and make a fine homogenous thick liquid. Pour enough water in the vessel for two to three people and add salt to taste, add 1/4 spoon of Turmeric powder, two spoons of Rasam powder, one spring of curry leaves and a pinch of Asafoetida. You may add a little sugar if you like. In case Tomatoes are of sweet variety, you may add little Tamarind paste to taste. One tablespoon of freshly made paste of Jeera, And two pods of Garlic with quarter spoon of Black pepper is to be added now.

Bring it to boil on a medium flame.

Temper with Jeera and a pinch of Asfoetida and one red chilli in oil or Ghee. Add finely chopped Coriander to taste. Usually a quarter cup of the chopped coriander will be perfect.

TOMATO RASAM IS READY!!!!

The above Rasam would be slightly Hot. If you want , you may reduce Rasam Powder usage to half the quantity. Some people use Toor dhall to make thick Tomato Rasam. You may use the same if you like.

KOTHUMALLI RASAM

This is a Rasam, which you would not have tasted so far. This rasam is very good for children and patients. Also it is good for nursing mothers and food buffs like me. This rasam is very good for people who are recovering from or suffering from long illness. It is easy to digest and induces hunger.

The best part is that this rasam uses both the leaves and stem of Kothumally plant. Try and tell me how you liked it.

Kothumalli 1 Bunch (200 gms)
Payar parappu (cooked) 1/4 cup
Rasam Powder 3 spoons
Jeera powder 1/2 spoon
Turmeric powder 1/4 spoon
Tamarind extract from Marble sized Tamarind
Oil for tempering 1 tbsp
Mustard 1/4 spoon
Asafoetida 1/4 spoon or 3 cloves of Garlic
Salt to taste
Jeera 1/2 spoon
Water 250 ml

Cook Dhall in pressure cooker with a lot of water. Pluck Kothumalli leaves and discard root part. Use only half cup of Kothumalli leaves and keep the rest for other use. Wash stem parts in water and prepare juice in a mixi after adding a cup of water. Using a filter, filter off fibers and keep only green stem water /juice in a cup. Set aside.

Rough grind the kothumalli leaves and keep aside the paste.

Take the Dhall with water and churn till it froths, add the extract of Tamarind and add salt also add jeera and turmeric powders, and set it to boil on a medium flame. When Tamarind loses raw smell, add rasam Powder and rough paste of Kothumalli. Let it boil for three minutes. Now add Juice of Kothumalli stem and just boil for one minute only. Set aside.
Take oil in a Tampering ladle and tamper the rasam with only mustard, jeeragam and asafoetida. No chillies are used except in Rasam powder.

Cover immediately after tempering. Use it 1 hour after preparing the rasam.

PEPPER-JEERA RASAM (Mulingatwany soup)

Rasam powder two spoons
1 spoon Jeera
Thoor Dhaal 1/4 cup
1 spoon black pepper
One tomato finely diced
Five to six cloves of garlic (optional)
Two sprigs of curry leaves
1/4 cup of Kothumalli/cilantro
1/2 spoon of Asafoetida
Sugar 1/2 spoon
One Lemon sized Tamarind ball soaked in water
Salt to taste
A pinch of Manja (turmeric) powder

Cook thoor dhall and keep it aside. Coarsely grind Black Pepper and Jeera keep it aside Add 400 ml. of water to Thoor dhall, churn fine and heat it in a vessel to boil. Add salt and a pinch of Manja (turmeric) powder along with extracted juice from Tamarind. Boil the above for six to seven minutes till raw smell of Tamarind goes off.

Now add coarse powder of Jeera and pepper along with Rasam powder as mentioned above. You may add Garlic at this stage if you want. Add curry leaves and Tomato now. Boil the Rasam on a medium flame for six to seven minutes. The water quantity would have reduced to about 350 ml. You may add a little Jaggery or sugar and enough salt to taste now.
Temper now with Jeera and two broken chillies along with a quarter spoon of Asafoetida. Add Kothumalli/cilantro last and cover the vessel immediately after tempering. Your Jeera/Pepper Rasam is Ready.

ALWAYS REMEMBER TO CRUSH GARLIC AND NOT SLICE IT.
Crushed Garlic has better aroma than sliced as, on application of pressure, the sulphurous compound of Garlic undergoes a quick chemical change and gives out better garlic smell.

SALSA RASAM

When I made Salsa Rasam, I was not sure if it is going to be accepted or liked.But when I had it, I knew that this was entirely different and probably first Mexican Rasam to see the light of the hearth. (LOL)
So without further Ado, I am posting the MAXINDIAN RECIPE # 2.

Cooked Thoram Parappu 1/2 cup
Salsa (Small pcs Variety But Med Hot) 4 to 5 Tbsp.
Tamarind juice 2 to 3 Tbsp.
Garlic 2 to 3 cloves
Red Chilli powder 1/4 spoon
Turmeric Powder a pinch (optional)
Pepper Powder 3/4 spoon
Curry leaves (crushed) 1 sprig
Jeera powder 3/4 spoon
Rasam Powder 1 spoon (optional)
Salt to taste
Sugar 1/4 spoon

Coarse powder
Jeera+Black pepper 1/4 spoon each

Tempering
Oil/Ghee 1 ladle
Jeera 3/4 spoon
Red chilli 1 no.
Mustard 1/4 spoon

Please follow all the directions as laid down by me in my Rasam preparation given in my other rasam recipes. (Gounder's Rasam, Pepper-Jeera Rasam, Tomato Rasam etc.)
Only difference is that you are going to add salsa last when you are done. Add salsa after tempering is over. Cover the vessel and leave it for about fifteen to twenty minutes.
Reheat and serve with steaming rice.
Go easy on eating.This Rasam is really spicy and Tasty.You should know when to stop.
Don't forget to post in your feedback all you "USAYERS".
I must add a note here for people who do not know what salsa is.
Salsa is a green salad consisting of diced Tomatoes, Green chillies, Onions and some salt and other spices and (God Knows What Not).
So try this recipe with these guidelines if you are out of USA, Canada and Mexico.

SHATHABHISHEKAM RASAM

Every journey in south India rewards me with something new. During my last visit, I happened to visit a small place which is famous for Nadi Joshiyam .

Vaidheeshwaran Koil is a small sleepy village which boasts of about 150 Nadi readers.We stayed at a hotel called Shathabhishekam which used to serve food only once during day time.

This is where I was served a beautiful thickish rasam. On exercising my tastebuds, I almost found out the recipe but this did not prevent me from asking the head cook as to how it was made.

Instead of the head cook, the recipe was discussed with me by the manager. He confirmed the ingredients as per what I had thought. But the method of preparation was totally different from what I had imagined. So here it is folks! The Shathabhishekam Rasam. I am sure that you would come to like this as much as the Gounder Rasam. The manager confirmed my observation that the cook was preparing mostly Chettinadu cuisine especially curries and rasams and kozumbus.

Thoram Parappu 75 gms Tomato 1 no.
Curry leaves 1 sprig Tamarind 1 Lemon sized
Garlic 8 to 10 cloves Ginger 1/4 " piece
Salt to taste

Powder the following
Black pepper 1 spoon + 1/4 spoon (raw) Jeera seeds 1spoon + 1/4 spoon (raw)
Dhania seeds 2 pinches Anise seeds (sombu) 3/4 spoon+ 1/4 spoon (raw)
Red Chillies 4 to 5 nos Fenugreek 1 spoon
Curry leaves 1 sprig Oil for frying and tempering. 4 spoons

Tempering & garnishing
Mustard seeds 1/2 spoon Jeera 1/2 spoon
Red Chillies 1 or 2 nos. Oil
Kothumalli 1/4 cup

Pressure cook Thoram parappu and set aside. extract thick juice from Tamarind and set aside. Pluck Kothumalli leaves .

Dice Tomato, very roughly crush Ginger and Garlic with the back side of a flat serving spoon (arisi karandi) and set aside.

Take a little oil in a kadai and roast the ingredients for powdering as mentioned above. I would suggest you to fry red chillies and dhania first, followed by jeera and sombu, later light fry black pepper and curry leaves. Fry fenugreek separately to light brown.

Mix all the fried ingredients and powder them. Set the powder aside.

Now take 1/4 spoon of Jeera, Black pepper and sombu and make a coarse powder and set aside.

Now take some more oil in the kadai and add half spoon of Jeera and mustard seeds. Add a piece of Red chilli set the flame on medium. When mustard crackles, add diced tomato and a sprig of curry leaves. When tomato pieces start leaving water, add roasted powder and fry for no more than 45 seconds to 1 minute.

Now add extract of Tamarind and a cup of water and boil the mixture till Tamarind leaves the raw smell (five to six minutes at the most).

Now add churned Thoram Parappu and salt. Make the consistency of this rasam on a thickish side like a kozumbu. Now add roughly beaten Ginger and Garlic pieces and set to boil for further three or four minutes. Lastly add coarsely prepared powder of Black pepper and Jeera and sombu. Give a last boil for two minutes. Garnish with finely cut Kothumalli leaves. Cover the vessel and let the rasam mature for at least one hour .I would suggest you to prepare this rasam about two hours in advance.

I BET, YOU WOULD BE BOWLED OVER BY A REFRESHING TASTE OF THIS RASAM.

Ok !! That is long enough...

2011-06-19T05:12:00.000-07:00

Friends,

All of you might have wondered as to what happened to me because I have been inactive on this blog for an year.
The reason was simple. "I relocated to Austin Texas and I was getting used to everything new here." I also had my eye surgery done in both the eyes in Bangalore."

Now I have landed a dream job here which promises to give expression to my life time hobby of cooking.

I will try and update the blog often and on.

But it would be September before I do something very concrete.

Till then, I seek your indulgence.

Hemant Trivedi

FOODIE-GLUTTON or whatever......

2009-12-20T16:50:00.000-08:00

FOODIE-GLUTTON or whatever......

Friends,

We discuss here foodies who are ultimate. An Australian website defines "foodie"
as under.

http://www.campionandcurtis.com/foodies.html

This is our 'official' defination of what it means to be a foodie

foodie /'fu;di/,foody (plural -ies) n. Informal

1. A person who takes an enthusiastic interest in the preparation or consumption of good food.

2. A person who typically plans dinner while eating breakfast and/or lunch.

3. food lover.

4. A person always searching for the newest and best food shops, restaurants, takeaways and ingredients.

5. A person with an insatiable craving for good food and wine.

6. one who plans holidays around food festivals, winery walkabouts or regional cuisines.

7. a person dedicated to the pleasures of the table.

8. a person who thinks that blue is a type of cheese.

9. habitat; in and around Any kitchen in Any Country survival dependant on having the latest Foodies' Guide and proximity to good food and/or wine; cannot go for more than three hours for a fix.

10. See also glutton for pleasure, gourmet, epicurean and connoisseur.

Borrowed from above website with a little alteration.

SR The ulimate runner up foodie I know

When I was transfered to Bangalore in 1996, I was introduced to a potbellied young man of 30 something called Venkatesh.
He was a Telugu Brahmin from poojari family of a well to do clan.
He was supposed to be my assistant in Marketing a swiss product.
(Only later I came to know that he was transfered to this job straight from his temple at Gandhinagar by our associates)

I had reached the office at 9.30 sharp. After the introduction was over, he occupied a seat opposite of mine in the hall.

After about five minutes, he asked me,
"Sir, would you like to join me for Breakfast?"
I was surprised since we are supposed to finish such things in the morning before we leave for office.
I declined but added,
"If you want to have, please go ahead"

He bent down and produced a steel tiffin carrier of largish size.
He opened it and out came about ten Idlies of king size and about four or five dosais.
No need to say that there was chutney and sambar along with it.
We had a kitchen in our office. He settled down there and took about 45 minutes to finish his breakfast.
I asked him if he had breakfast daily at this time or early.
"Sir, I have my breakfast at 9 Am daily.

Lunch time was at sharp 1 pm.
I asked him if there were any hotels nearby.
"Yes sir, come I will take you there."
He took me near Lavanya theatre and we settled in a hotel .

"Plate meals or Unlimited?" He asked me.
I said Plate meals for me.
"I will have unlimited" He said,
I said "Go ahead",
and got us two meals.

I completed my meal in ten minutes.
But Venkatesh got himself rice four times(Really huge quantities) with liberal helpings of Palaya and rasam , sambar etc.
He declared that,
"One must never hurry in taking food. He must relish his food at every morsel"

He took about 45 minutes for this process.
I had never seen anybody eating so much rice so far.
I thought this was the limit.

I thought he would not be able to eat anything any more.
He asked me "Don't you want Mosara?"
He pointed at my plate,
I asked what was that?
Curd sir"
I declined."I don't like outside curds.
He just helped himself to my curd katora.
"Don't waste it sir, they will throw this in garbage ."
I was really surprised at this man's actions.

He had the last helping of rice with curd and finally I thought that he had enough.
But he was made of stranger stuff.

I heard him say,
"Don't you want any sweet sir?"
I said "No I can't take anymore"
He asked me if he can order for himself,
I said go ahead.
He had his fill of sweet and then said ok sir Meals over,
"I thank lord Ganesha for the meals he has provided to day"
He declared with his hands folded and eyes closed.

We got up and came to the cashier table to pay, he got two Bananas which come with meals.
One for me and one for himself.
I said, I can't take anything.

"He asked me, "Sir don't return it sir, I will eat if you don't."
Saying he finished off the Bananas.

Then we returned to the office, It was about 2.15 pm.

At about 4.30 , he asked me, sir
"Do you care for some evening refreshments?"
I said "No"
Ok sir, I need to take some thing at about 5 pm."
Saying so, he sent the office boy to the hotel for Dosai.

This day, In my life, I will never forget.

Nor will I forget SR(sappadu Raman or SR) I had named him so.
There are some more hilarious and ugly incidents about SR which I will post later.
Then there is one Murali the master con man who conned me of many a meals....but that will come later on.

incident #2

Within a month of My joining Bangalore operations, I invited top officials of BWSSB which is the water and sewrage board of Bangalore to a working lunch after we inspected some supply tanks in Indira Nagar area.
We were about eight people including SR.

I distinctly remember it was Shanti Sagar on CMH Road.
I requested the guests to their preference for ordering food.
Unanimously, they said that wanted regular south Indian meals.
I told them to opt for special meals which had a lot of extra fare.
They were gracious and declined my offer.

I told the waiter to bring regular meals for all of us.

"WAIT A MINUTE" , I heard SR tell the waiter.
"Please bring for me SPECIAL MEALS" he ordered.
I was stunned.

As I have been totally trained by Japanese in the art of entertaining the guests, it was unthinkable that any host can order for more expensive TABE RYORI than the guests.

I looked at SR and told him that let us order for what others are having.
"Sir, I prefer special meals " was his reply.
I ignored him and waved the waiter away.
"No sir, I want to order for special meals only" was his adamant statement.
"Vandu special meals Kodi " he ordered the waiter.
I was seething with rage by now.
I asked him to come with me.
I took him away to a far spot and exploded.

"Mr. Venkatesh, it is very impolite to order for better food than your guests. Please stop this nonsense and order usual food only.

"Sir....food is a matter of PERSONAL CHOICE" were his words which I still remember.

I told him to either shut up or go away without taking meals but he was not going to have his way.

At last he understood that I meant business.
He , in his usual fashion , was the last to finish food.
No need to tell that I had to blast him at the office on return.

ALL FOR ASAFOETIDA........My Saga of Hing

2009-12-18T14:18:00.000-08:00

ALL FOR ASAFOETIDA........My Saga of Hing

Friends,

My love for Asafoetida has been inherited by me from my dear Late Mother.Not only Asafoetida, she gave me love for all spices, Green and Red peppers, Ginger, Garlic, Onions or whatever. But on top of the chart stands Asafoetida or HING as we call in most of the Indian languages.

She was the one who taught me how to test Hing and how to use it in daily cooking.
She did not cook often as we had a full time cook, but when she did, we knew she was cooking by the aroma of Hing.

I used to hunt for Real Asafoetida every year as slowly people had started using milder compounded versions which had no life in them.No matter what, I would always get the real Heera Hing, "The Raw" Asafoetida Resin from anywhere.

So When it was time to leave India for good (My sabbatical of 3.5 years was getting over as permitted by INS), I had two major worries on my mind.
One was to land a job in US and the other was getting my quota of Asafoetida(Hing) into USA.

My another worry was getting best Hing from Iran-Afghan border belt which is reported to yield best quality white /cream coloured Hing .

I had informed my Marwadi supplier Mahesh Provisions stores owner that he should try and get me the best possible hing as I wanted to take it to the USA.

About two weeks before my departure , I was informed by him that he had received the best possible real Hing supplied by Heera Hing people from Amritsar/Delhi.

I reached his shop and when I was shown the content of tin container, I was just dumb struck.
Never had I seen such fresh and real White Hing from Iran. And here was a tin full of 10 kgs of choicest real Hing. The rates had come down from 6000 rupees per kilo to 2500 per kilo.

I bought 250gms of Hing which could last me for over 2 to 3 years.(So you can imagine the strength of the Hing). I took a whiff of the sample and to my surprise, I burped. This is a sure sign of real hing.

When time came to pack my prized possession, I carefully packed it in triple layer of plastic and then the whole thing went into poly propylene container which was sealed by me using liberal length of tape.

I don't know what made me not add it to my checked in baggage. I removed it from my luggage and kept it in un accompanied baggage which was to come through DHL.I think I was afraid that all our clothes and bag's contents will smell of Asafoetida. And that's why I , at the last moment decided to put it in DHL parcel.

My friends sent the DHL parcel after a couple of days after my departure from Bangalore.

Soon after reaching Detroit from Boston , I received a call from my Son In Law that the boxes numbering three had arrived. The DHL had cleared two boxes and the third box could not be cleared as customs had refused to clear it and had kept for closer inspection.The boxes that were received at home did not have Hing in it. So my Son In Law concluded that the detained box was detained because of the Hing and spices packed in them.

Next day, I received a call that the customs had asked for the detailed list of the box. I sent the list by fax .
There was a silence from Boston for two days.
I started getting all sorts of morbid thoughts. I could not sleep due to the fact that the Hing had originated in Iran-Afghan region which is also infamous for Opium, Heroine and drugs. What if the drug paddlers had used strong smelling hing as camouflage to hide drugs to mislead customs?
What if some traces were still there in my asafoetida?
What if the dogs at the airport of Boston had sniffed it out from my parcel?
In fact I was really scared.

All of a sudden, there was a call in the afternoon from Boston that the customs wanted my passport copy and my green card copy and also my Social security card copy.

This demand made my heart miss many many beats and I was , for the first time, Shit scared. My son talked to DHL lady and protested about social security card and gave only the number and rest of the demands were met by fax.

Again there was a silence of couple of days . These two days were sheer torture. I was under fire from my wife, son, daughter and who not?
They said I must be crazy to bring Asafoetida to US, everything was available here , and what was the need to bring Hing?
I had no answers to their questions.

Again on one Monday, there was a call from DHL saying ," No sir, mere Social security number won't do, Customs want the photocopy of the card."
This was the last straw on camel's back.
I was now certain that some son of a dog had made it certain that I should go to jail in USA for importing drugs laced spice called Asafoetida.
Maine Minnat bhi maan li, Bhagwan ko bola ki sab thik ho jaayega to Guruwar ka upwas rakhunga." etc etc.
The whole family was looking at me with sheer disbelief that a man can do such a thing like importing Hing...and that too real Hing and get caught for it?

Evert time there was a sound of 911 passing near the house (it was many many times), I would think that the US police has come to invite me to be their guest.They will surely deport me after passing some time in jails. What will happen then etc etc. Such morbid thoughts were not leaving my mind.

To be honest, my visits to the loo in those two days increased as I developed loose motions because of the fear.
I faxed the copy of ss card and waited with prayers on my lips and chanting sahastra nama.My face had gone pale and spirits were at the lowest ebb.
I just could not sleep in the night .

There was no news from Boston till next day after noon.
The phone rang.... and my heart again missed many beats. I thought that there can't be any other news but bad news.

My son in law was on the line.
He said, " Papa, there was a call from DHL and the lady told that they had come to deliver the parcel and since no one was at home, they can collect the same from their office"

I have never been more relieved in my life than that day..
So I learnt a lesson.....If you want to bring Hing from India, never bring it in unless you are prepared to bring it with you in your checked in baggage in original packing. The lesson I have not learnt is, I should not try to bring Hing into US. For Hing, I will do anything .

At last, I got the parcel in my hands after a wait of another 4 days making it in total 24 days. I opened the box and checked if they had seized the Hing container or left it intact for me....Ahhaaa....It was safe and is safe still. I can rest easy for another 2 years and enjoy Hing to my heart's content...sorry stomach's content.

KHAMAN DHOKLA DOSAI க்ஹமன் தோக்ளா தோசை

2009-12-09T05:34:00.000-08:00

KHAMAN DHOKLA DOSAI க்ஹமன் தோக்ளா தோசை

Just as I had created DOSAI DHOKLA, I also wanted to make the reverse of the recipe. So I also tried my hand at making KHAMAN DHOKLA DOSAI.

You may be surprised to find that this rather simple recipe will give you a totally new meaning and taste to our conventional dosai as we have known and eaten so far.
So without much ado, I am giving the details as under.

KHAMAN DHOKLA DOSAI

INGREDIENTS

1 day old or 2 day old Dosai Batter 2 cups
Chick pea flour 2 Tbsp
Turmeric powder 1/4 tsp
Ginger+Chilli rough paste 1 tsp
Cilantro chopped (optional) 1tbsp
Salt 1/2 to 3/4 tsp
ENO/Fruit salt powder solution in oil 2 tbsp
water 1/4 cup
Oil for dosai frying

METHOD OF PREPARATION

Here in this recipe, you will not be using a very sour batter like the previous DOSAI KHAMAN DHOKLA recipe but slightly lesser sour batter almost like dosai batter as usual.
Mix all ingredients thoroughly. Do not let chickpea flour lumps to remain in batter. Prepare a milky solution of oil and ENO fruit salt (2 tbsp) and set aside.

Take an empty cup and pour 1 dosai batter in it and add 1/4 tsp of eno milk in it and strir and mix briskly and pour it on heated gridle like a dosai and spread it.
Prepare as you would a normal dosai.

You would find fine fluffy DHOKLA DOSAI almost as fluffy as an ommelette. Cook on both the sides like a dosai .
Serve hot with coconut chutney or Tomato Onion chutney or karam podi in sesame oil.

NOTE:

You will have to mix Eno solution seperately with each dosai because adding everything at a time will not prodce good fluffy dosais.

TOMATO RICE தக்காளி சாதம்

2009-12-08T08:30:00.000-08:00

TOMATO RICE தக்காளி சாதம்

Tomato Rice which is called Thakkali Sadham in Tamil is essentially a Dravid adoption of a red fruit from America which came to India in late 15th and early 16th century along with Potato and Chilli peppers.
Indian food till then was less colorful and bland except for usage of Black pepper which is native to India.

Tomato was immediately adopted into Indian cuisine and soon hundreds of dishes were created which used Tomato.
If you want to see different colors to Rice dish, no place on earth can beat South India.Tomato rice or Thakkali Sadham is a wonderful example. I myself came across this rice dish after moving over to Madras in early 60s.

Every state, every town and every household prepares this dish as per their imagination.I have eaten this rice all throughout south India with a different taste and ingredients. I love the following recipe created by me but has 90 percent of Southern touch.

TOMATO RICE

INGREDIENTS
Rice 1 cup
Tomatoes 300 gms.
Onions 3 nos.
Ginger 1.5"Piece
Garlic 8 to 10 cloves
Shelled Peas 1/4 cup
Carrots 1 no.
Curry leaves 2 sprigs
Green chillies sliced 4 to 5 nos.
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Cloves 6 to 8 nos.
Cinnamon stick !" 4 pieces
Chilli powder 1 spoons
Turmeric powder 1/2 spoon
Black Pepper powder 1/8 spoon
Garam Masala Powder 1/2 spoon
Oil 3 ladles
Salt to taste

METHOD OF PREPARATION

Cook rice in a manner where all the grains are separate .Take care to add a spoon of salt when you are cooking rice. Set aside the cooked rice. Dice Tomatoes in small 1/4 " pieces , shred Ginger ,cut Garlic in very small pieces ,shell the peas and dice the Carrots in small pieces. Also cut Onions in small pieces.
Now take half the quantity of oil in a pan and set it on medium heat, add Mustard and Cumin seeds and when the Mustard starts to crackle, add Tomatoes and fry on medium heat till the Tomatoes start leaving oil. Now add Diced Onions and fry till Onions become Translucent and soft. Add cut Garlic and Shredded Ginger and fry in the Gravy for three to four minutes. Finally add 1/2 spoon of Garam Masala to Tomato mix and set it aside after frying the Garam Masala for fifteen to twenty seconds. Some people prefer to fry Garlic first and later add Tomatoes and Onion, but I am not of that view.
Steam cook Carrots and Peas after adding a bit of salt and sugar to retain the natural colours
At this stage, add salt, Chilli powder, Turmeric powder, Black pepper powder, Green Chillies and curry leaves. Heat the mixture for about two minutes. The consistency of Tomato Gravy should be thick like Puliohara Gojju.
Now when the Tomato mix is medium cold, take one ladle of oil in a Tempering ladle and add cinnamon and Cloves and heat. When the cloves start puffing, pour the tempering in tomato gravy.Mix it well and finally start mixing Vegetables and Tomato Gravy and Rice layer by layer. Finally mix the whole thing thoroughly and reheat in a large mouthed Vessel or heat in Micro for 2 to 3 minutes. Your Tomato Rice is ready.!!! Serve piping hot.

Enjoy!!!!!
And feed back as usual would be just great.

DOSAI DHOKLA....દોસા ના ખમણ ઢોકળા

2009-12-07T15:25:00.000-08:00

DOSAI DHOKLA....દોસા ના ખમણ ઢોકળા

When ever I get bored cooking the same things again and again, my fingers start itching to fashion something new and different. Last week, we had prepared Masala Dosais and I was left with some sour batter which was occupying space in my fridge.
My urge to be different got better of me and I set about making Khaman Dhokla using DOSAI BATTER (Three days old and sour).

What came out at the end of a rather simple but imaginative exercise thrilled my whole family because this DOSA KHAMAN DHOKLA had different taste and wonderful texture.It is very easy to make and your family would really love this new dish.

DOSAI-KHAMAN DHOKLA

INGREDIENTS

Leftover Dosa Batter 2 cups (about 400 ml)
Chickpea Flour(Besan) 2 Tbsp
Fresh Yogurt 2 Tbsp
Salt...1/2 tsp
Sugar ..1 tbsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp (mild)
ENO powder in oil 1 tbsp
Ginger/Green chilli paste (rough) 1 tbsp
Garlic (optional) 1 clove in small pieces
Curry leaves (shredded fine) 1 tsp

TEMPERING

Mustard seeds 1/4 tsp
sesame seeds(white) 1 tsp
Curry leaves 1 sprig
Red dry chilli pepper 1
Oil 1 ladle (1 oz)

GARNISHING
Red Chilli pepper powder 3 to 4 pinches
Cilantro 1/8 cup

METHOD OF PREPARATION

Add all the ingredients to Dosa batter.Add a little water to make it like thick Idly Batter.Prepare a milky solutuin of ENO powder in one table spoon of oil and keep aside.

Prepare your Dhokla steamer and when water starts boiling, prepare a pre oild plate. Add half tbsp of ENO -OIL milk to half of the Dhokla batter and mix vigourously to Dhokla batter and sprinkle red chilli powder on top and immediately place the plate in steamer and cook DOSAI KHAMAN DHOKLA for 20 minutes.

Check at the end of 20 minutes. If top of Dhokla does not stick to finger, then Dhokla are ready.
Prepare 2nd plate as above and steam Dhokla again.
Take oil in a tempering ladle and add tempering spices as mentioned above.
Temper boyth the plates and then cut Dhokla in diamond shapes.
Serve with chutney of your choice.

Enjoy !!

I AM FEELING LAZY......I know it is sinful

2009-12-06T15:49:00.000-08:00

For the last one week, I seem to have entered a period of ennui.I cook as usual and have been preparing some really innovative dishes which I created.One is DHOKLA DOSAI, another is reverse DOSAI KHAMAN DHOKLA etc.

I am a lazy person when it comes to typing out my recipes. Typing recipes , is the most boring job for me because I have to recollect the recipes as I am not in a habit of writing them down.

Another reason is that I have been creating Hot sauces and been sending them over to my American friends for tasting.
Have a look at this sauce.

This bottle can be used as a Rocket fuel substitute..LOL
It is one of the hottest sauces on this side of this earth.

I think I will start posting recipes come wednesday.

VADAI CURRY வடை கறி

2009-11-29T15:16:00.000-08:00

VADAI CURRY வடை கறி

Coming from a strict Brahmin family from Gujarat , as a thirteen year old, I was thrown open to a totally different food culture when I came back to my Birth place after staying with my grandfather in Saurashtra for 11 years.
Till this time, I had not tasted Onions or Garlic.
My parents in Madras did not follow the Brahminic diet rules set by my grand father and thus I fell in love with any food that had Garlic or Onions in it.

Our lady cook Kamala Mami, an Iyer widow from Mayuram was a very fine cook of south Indian dishes but as she was a widow, she would not use Garlic in her food (Though she cooked with Onions).
She would not come to our house for cooking when she was observing Madi due to her "thittu"every month for four to five days.That is when we had to buy our breakfast from nearby Udipi hotel or a small eatery run by Dharmakartha of Srinivasa Temple opposit our house next to Elephant gate police station.
This Dharmakartha was a Naidu man who used to work in our printing press as a machineman.

His temple is where I had come across Vadai curry. Once he offered Vadai curry as a side dish with Idlies since he had run out of chutney and sambar.Idlies cost 2 paise in those days and I used to buy breakfast for two Annas (eight paise). Eventhough money was introduced for over six years in decimal denomination, we used to follow Anna, paisa etc.

I was just blown off my seat when I tasted Vadai Curry for the first time ever in my life. It tasted heavenly and it had all those "never eaten" spices in it. From that day onwards, I never missed a chance to get vadai curry from his place.

It is one of the greatest dish made out of leftovers. (Vadais In this case). Recently I prepared Vadai curry and I bring the recipe to you.

INGREDIENTS

1 cup (200 gms)crumbled Left over dal vadas
2 nos Tomatoes diced
3 to 4 sliced green chillies
1" Ginger grated
3 to 4 Sliced Garlic
1/4 cup cilantro
1/2 cup Finely diced onion
1/2 tsp Turmeric powder
1 tsp Red chilli powder
Garam masala powder – 1/2 tsp
cooking oil 30 ml
Salt 3/4 tsp (or to taste)

TEMPERING SPICES

Fennel seeds – 1/2 tsp
2 No. Star Anis
Bay leaf – 2 nos
Cinnamon – 2 nos 1" pieces
3 to 4 cloves
Curry leaves 1 sprig

METHOD OF PREPARATION

Arrange the ingredients as per the above given list.
You can use either fresh Masal-Vadas or leftover vadais. You can also use Medhu Vadais if you do not have Masal-Vadais.Just take care that you need to add medhu vadai pieces at the end when the gravy is ready otherwise you will end up having a lumpy Vadai Curry.

MASALA VADAIS

INGREDIENTS

Take oil in a pan/wok and add tempering spices. When cloves puff up,add sliced green chillies,sliced garlic followed by onions. saute onion till it becomes translucent. Add tomato pieces followed by curry leaves. When tomatoes start leaving oil, add dry masalas like turmeric, chilli and Garam masala powders.Fry for a minute. Add about a cup of water , ginger and then add Crumpled Masal-vadais.
Cook for further two to three minutes, taste for salt.
Remember that leftover vadais have salt. So adjust accordingly.Now let it simmer till you get a thick curry.

VADAI CURRY

Some people add crumbled vadais after tomato is sauted.This leaves a lumpy vadai-curry to be eaten with Dosai or Idlies. But I like my vadais a bit firmer so I add at the end.

Add cilantro and cover the pan. Serve piping hot with doisis or Idlies or Parathas.

METHIWALE KABULI CHHOLE मेथीवाले काबुली छोले

2009-11-28T13:57:00.000-08:00

METHIWALE KABULI CHHOLE (Rajasthani style)
मेथीवाले काबुली छोले

INTRODUCTION

This recipe of mine has been the most reproduced, most copied and most loved from my recipe collection. Not only Indians, this recipe has been appreciated by US, German and nationals of many other countries.
One remarkable thing about Rajasthani recipes is, without the usage of Onions and Garlic , the dishes that are prepared are remarkably tasty .
One such dish which stole my heart is Methiwale Kabuli Chhole. (Chick peas with fenugreek leaves).
This curry is prepared both in dry and gravy version. But my suggestion is to prepare semi gravy version. If you taste this once, you would love to try out this again and again.
Enjoy this curry with Parathas, Rotis and rice.

METHIWALE KABULU CHHOLE

INGREDIENTS
(two servings for a family of four)

Kabuli channa (white Garbanzo bean) 200 gms
Fenugreek leaves 2 cups
Tomato 1 large
Ginger 1" piece
Green chillies 2 nos.
Cilantro 1/4 cup
Cumin powder 3/4 tsp.
Turmeric powder 1/4 tsp.
Garam Masala 1/2 to 3/4 tsp.
Chilli powder 1 tsp.
Asafoetida (raw) 1/2 tsp.
Cashewnut powder 1 tbsp.
Amchur powder/Tamarind to taste
Cooking Soda 1/8 tsp. or three to four pinches.
Salt to taste

TEMPERING Cumin seeds 1 tsp.
Fenugreek seeds 1/4 tsp.
Cloves 4 to 5 nos.
Cinnamon 3 nos of 1/2 " sticks
Asafoetida 1/2 spoon
Mustard 3/4 tsp.
Rarified Butter/Ghee 2 to 3 ladles

METHOD OF PREPARATION
Soak Kabuli channa (White Giant Garbanzo)for 6 to 8 hours in hot water with cooking soda added to water. Then pressure cook till properly cooked. Please ensure that the chick pea/ channa is really very soft. Cut tomato in small pieces. Pluck cilantro, fenugreek and cut both very finely. Grate ginger , cut green chillies finely and set aside. Make thick paste of cashew nut powder in water in a cup and set aside.

Take ghee in a kadai and add tempering spices. When cloves puff up and mustard starts to crackle, add green chillies and Ginger. Turn for a minute. Now add 1/2 spoon of Asafoetida and immediately add 2 cups of fenugreek leaves. Add salt and turn the leaves in pan for about four to five minutes. Fenugreek leaves would get cooked by now. Add all the dry masalas including garam masala . Turn for five seconds and add tomato pieces and turn for four to five minutes on medium to slow fire. Ensure that the tomato pieces are softened .

Now add pressure cooked kabuli channa. Mix the fenugreek masala thoroughly. Crush about 10 percent of cooked chickpeas . Then add about 150 ml of water (one tumbler) and set the flame on medium and let it simmer for about seven to eight minutes.

Now add thick solution of cashewnut liquid in water to the gravy along with half a spoon of raw compounded Asafoetida powder , Amchur powder, or Tamarind extract to taste, and mix thoroughly. Add cut cilantro and let it simmer for further three to four minutes.

Your Methiwale Kabuli Chhole is ready. Serve piping hot.

AVAREKAI SAMBAR ಅವರೆಕಾಯಿ ಸಾಂಬಾರ್

2009-11-26T15:35:00.000-08:00

AVAREKAI SAMBAR ಅವರೆಕಾಯಿ ಸಾಂಬಾರ್

INTRODUCTION

There are hundreds of curries and dishes you can prepare using Field Beans/ Avarekai also known as Papdi Val. But there is no dish that can come anywhere near AVAREKAI SAMBAR in taste and flavour. In its native Karnataka Avatar and traditional form, this recipe gives you a magical sambar that can literally make you sit tight and throw a smoke bomb in your mouth with fire to match. But the taste won't leave you for ever. Peoplee who love real spicy, hot and tasty Kozumbu/sambar would never forget the taste. I have been experimenting with the different recipes given to me by different friends and I have come to like the following recipe most. I am sure that you would try this fiery sambar once and post your reactions.

INGREDIENTS

Green Avarekai shelled 350 gms.
(Lima Beans/Papdi Lilva/Field Beans)
Onions 2 nos. (medium)
Garlic (cut in large pieces) 10 cloves
Green Chillies 6 to 7 nos. (hot variety)
Ginger 1" Thumb thick (grated or paste)
Tomatoes 2 nos.( Medium)
Poppy seeds 1 table spoon
Coconut grated 2" pieces 3 nos
Cream of coconut 1/4 cup
Salt to taste
Cooking oil 2 ladles

DRY SPICES

Cloves 6 to 7 nos.
Cinnamon sticks 2" 5 sticks

DRY SPICES FOR TEMPERING

Cinnamon sticks 1" 4 nos.
Cloves 5 to 6 nos.

METHOD OF PREPARATION

First soak Avarekai seeds in hot water for three to four hours and then shell the skin of each seed. If you are using canned Lima Beans, then you skip this step because they come cooked. Keep it aside.

LIMA BEANS/AVAREKAI

Take about a ladle and half of oil in a frying pan and add the dry spices as mentioned above. When the cloves puff up, add onions, garlic, Green chillies and turn for about a minute and half only. Now add grated coconut and fry for further 30 seconds.

Remove from fire and let it get cold. When cold, make a fine paste of the whole thing and keep it aside. Make paste of poppy seeds and keep it aside. Dice the tomatoes in small pieces and keep aside. Take some water in a vessel and add shelled Avarekai and steam/pressure cook the Avarekai till they become soft but not soggy or too soft. When ready, add the masala paste. Add salt,turmeric powder and over a slow/medium fire let it simmer for about ten minutes only. Now add diced tomatoes and paste of Poppy seeds and cream of coconut and let it simmer for another four or five minutes or so. Add ginger paste at the final stages to give an EXTRA KICK along with finely chopped green chillies. The fresh chilli pepper and ginger flavor and taste is really awesome but let me warn you that this can be very hot.

Now take some oil in a tempering ladle and add spices for tempering. When cloves puff up, add the tempering to Avarekai sambar. Cover immediately and leave it for 30 minutes.

AVAREKAI SAMBAR

After 30 minutes, reheat the sambar and serve steaming hot with rice/poori /paratha or Rotis. Remember that this is a Hot dish and take in quantity which is good for you.

THIS SAMBAR SHOULD BE REALLY THICK LIKE KURAMA

MASAL-VADAI மசால் வடை DAL VADA દાલ વડા

2009-11-23T09:04:00.000-08:00

MASAL-VADAI மசால் வடை DAL VADA દાલ વડા

Parappu vadai or Aama Vadai or Masal-Vadai all refer to those heavenly aroma spreading fritters floating in hot oil and tingling your tastebuds from as afar as a mile.May be I am exaggerating a bit more than I should but that is the fact.

Some of the street foods like Masal-Vadai and Chilli pepper fritters(Mozakka Bhajji as it is known in Madras) can literally pull you to themselves and you find yourself utterly helpless in controlling both your legs taking the direction and thaose pangs of desire rising in your stomach and mouth.

Both the above fritters have power to gather customers to hover on the food stall like honey bees on frenzy on the honeycomb.I have seen people waiting patiently upto 30 minutes to get their Masal-Vadais in front of pushcarts in Madras and Bangalore.

As an involuntary manager of our ancestral printing press on Audiappa Naicken street in Madras, (after my school hours), I always used to look forward to getting my tea and Masal-Vadais for 50 paise (1 penny)during 1964-68 years.

Masala Vadai is an evening tea time snack which you can get only at tea shops or with road side cooking women near any market area like Kotwal chawadi or fruit market.An Arrack guzzeling worker will swear by his masala vadais that help him chase down Arrack. And those office workers in corporation of Madras sitting under huge fans rotating a mile above their headsin Rippon Building will do the same for their share of evening Masal-Vadai with their "kappi"

Masal-Vadai as it is known, this lentil fritter is a derivative of Aama vadai which is a masala vadai minus onions.

Without further stretching of this topic, let me share with you how I prepare these beauties.

INGREDIENTS

1 cup Chickpea (split) Channa Dal (200 gms)
50 gms Black gram lentil dehusked (Urid dal)
1 Medium sized Onion sliced
3 to 4 Hot peppers sliced
1 sprig Curry leaves shredded
1 " ginger shredded (optional)
1 tsp red chilli powder
1/4 tsp Turmeric powder
2 pinches Asafoetida
1 tsp salt (or to taste)
1 Tbsp Rice flour

LENTIL PASTE AND INGREDIENTS

METHOD OF PREPARATION.

Soak Chickpeas and Black gram lentils in warm water for about an hour in seperate vessels.Strain water completely and seperate about two table spoon of soaked chickpeas and set aside. Using the heavy duty food processor without adding any water, prepare rough paste of both the lentils together.Set aside.

Chop curry leaves, slice onion and green chillies.Mix these with paste of lentils. Also add soaked two tablespoons of Chickpeas which were not turned into paste. Add salt, chilli powder, Turmeric powder, chopped onions, sliced chilli peppers and Asafoetida . Mix thoroughly.

Preapre small dumplings of the mix in your palms as shown in the picture and flatten them slightly.Smear Rice flours on both the sides. This will avoid sticking and impart crspiness to Vadais.

MIXING INGREDIENTS

PREPARING DUMPLINGS

Fry the dumplings on medium heat till they become darkish in color as shown in the picture.

FRIED VADAIS

Serve hot with tea or coffee or you can enjoy them with any chutney or even a soft drink.

Enjoy

GUJARATI KADHI ગુજરાતી કઢી

2009-11-22T07:25:00.000-08:00

Kadhi is a very popular buttermilk (Yogurt/curd) sauce in Gujarat, Rajasthan (Sindh- pakistan)and Punjab. Of these, Gujarati Kadhi is the only Kadhi that has a balanced Yin and Yang taste.It is a sweet and sour yogurt based sauce which is a must with Khichadi , Rotla and Shrikhand.

Word Kadhi is a derivative of Kadha meaning reduced mother tincture . Ayurvedic preparation KADHA is a thickened liquid remaining after prolonged boiling. KADHAI (WOK) is the vessel used to reduce such liquids.
Kadhi is also similarly a thick preparation reduced to about 60 percent of original volume. In olden days, only Buttermilk was boiled and reduced, but nowadays, little chickpea flour is used to thicken the kadhi.Punjabi kadhi and Marwari kadhi have a large amount of chickpea flour as an ingredient or in the form of Vadis and Gattas.They are very thick and sour in taste. Sindhi Kadhi on the other hand does not use any yogurt or butter milk. It is actually akin to mix vegetable sambar of south but has no toor dal also. It is fashioned out of chickpea flour (besan).
So without much ado, let me come back to the most popular form of Kadhi. "THE GUJARATI KADHI."

BOWL OF KADHI

INGREDIENTS

300 gms. of fresh curds of not sour type
3/4 to 1 Tea spoon of Cumin seeds powder
Three to four cloves of Garlic (small)
2 to 3 Green chilli peppers (sliced)
One inch of Ginger finely crushed
Two table spoons of chickpea flour(besan)
1/6 cup of cilantro
1 to 2 Tbsp of Sugar
1 pinch of clove powder
2 pinches of cinnamon powder
Salt to taste

FOR TEMPERING

One table spoon of Ghee
1/4 Tsp of Fenugreek seeds
1/2 spoon of Cumin seeds
6 Cloves
One red chilli (broken)
Bay leaves One or two
2 sticks of Cinnamon 1" length
One sprig of Curry leaves

METHOD OF PREPARATION

Mix Two spoons of chickpea flour (Besan) in Buttermilk made out of Curds. See that you add only about 600 ml of water. The flour should be uniformly mixed and break any lumps if there are. Don't use Food processor to mix these two but churn with a hand held churner/blender. Add powdered cumin (Jeera) ,clove and cinnamon powders crushed Garlic now.Add further 1 cup of water. Boil this mixture on a medium heat for fifteen to twenty minutes first and then on low flame for at least ten minutes.The volume of kadhi will decrease to 60 to 70 percent of the original volume. Add salt to taste along with a spoon of sugar. Now add curry leaves.

Kadhi will turn light yellow with addition of cumin powder. Remember never add Turmeric powder to Kadhi to make it yellow. It spoils the taste. Now Temper the Kadhi with cloves, jeera, Red chillies Cinnamon and Bay leaves and Fenugreek seeds. When the cloves start bursting, add the tampering to Kadhi and immediately cover the vessel with a lid. Use only Ghee to temper and not oil.

Leave kadhi aside for at least an hour . Now garnish with freshly cut cilantro and serve hot.

KADHI WITH VEG. PULAO

VARIATION OF SEVALI KADHI

You can make fresh dough of chickpea flour with salt, chilli powder and Asafoetida .Make only one big dumpling sized dough. This should be of pliable consistency. Make sev (Noodles) with a machine and drop it in kadhi at the primary stage of boiling. The other method remains the same.

PRECAUTION

Kadhi preparation demands constant vigil while boiling . If you are nor attentive, the Kadhi will start overflowing on the stove. Kadhi tastes great with Chappathi, poori and also with Rice.It is a must with Khichadi. If you don't like sweet kadhi, you may avoid using sugar and use sour curds instead of fresh curds.

KHICHU , KHICHU UTHAPPAM ખીચુ અને ખીચા નું ઉતપ્પમ

2009-11-19T07:56:00.000-08:00

KHICHU & KHICHU UTHAPPAM ખીચુ અને ખીચા નું ઉતપ્પમ

KHICHU

Khichu is a relatively unknown Gujarati snack out side of Gujarat. Eventhough state like Kerala has similar version of steamed rice powder called PUTTU, the comparison stops with Gujarat boundry because the tastes of both are very different.

It is possible that Khichu took its birth as a chance and un intentional food item when some ladies might have discovered that KHICHI NA PAPAD or KHICHIYA made out of same ingredients as Khichu when in solid form, tasted wonderful and just like Papad Na Goyna પાપડ ના ગોયણા (Papad Dumplings) the simple khichu became extremely popular. You can find people lining up at some famous places in Ahmedabad to buy khichu. Even marraige menus have started sporting Khichu as a food item of preference.Thus a simplest Gujarati dish has taken Gujarati palate by storm.

KHICHU ON A PLATTER

INGREDIENTS

Rice flour.....1 cup (200 gms)
Cumin seeds....1/2 tsp
Cumin seed powder..1/2 tsp
Green chillies (Hot) 4 to 5
Cooking oil...2 tsp
Papad Khar (cooking soda)...1 tsp
salt .....1.5 tsp (to taste)
Water........3 cups

METHOD OF PREPARATION

Boil water. Heat oil in Tempering ladle and add cumin seeds. When cumin seeds become slightly brown,add to water.Add Chilli peppers (finely chopped), Cumin powder and salt. After couple of minutes add rice flour and Papad Khar and stir briskly. Make sure that lumps are not formed. Cover the vessel and let it cook on medium heat for fifteen to 20 minutes.You may need to stir every now and then.When you find that no more stirring is possible and there is a fine fluffy lump of cooked rice flour.Your Khichu is ready.
Serve with cooking oil mixed with salt and chilli powder.

KHICHU UTHAPPAM

For the first time ever, I have fashioned a new dish out of Khichu. I prepared Khichu-Uthappam.
I have prepared Khichu-Uthapam by spreading Khichu like Uthappam and sprinkling with Onion, Green chillies and Cilantro and frying just like Uthappam or Dosai on a hot plate. Let me warn you that you will not be able to lift it wholly like Uthappam or Dosai but even the pieces that you can lift and serve, have heavenly new taste.

Try it out.

KADAMBA SAMBAR கடம்பா சாம்பார்

2009-11-18T13:29:00.000-08:00

KADAMBA SAMBAR கடம்பா சாம்பார்

INTRODUCTION

have enjoyed sambars all thro' south India. There is such a great variety in taste that I always marvel at different preparations. Coimabatore, salem Madurai, Udipi, Mangalore, Hyderabad, and for that matter every single town or village will have something different in its preparation. This is because you can do anything with ingredients. KADAMBA sambar is one such sambar which has its origins in Thanjavur. As the name suggests, Kadamba means flowers of different colors strung together in a multi color garland, and Kadamba Sambar means it has multi colored vegetables as ingredients. Traditional Kadamba Sambar is supposed to have only certain kinds of veggies. As per tradition these vegetables are called "NATTU KARIGAI" meaning country vegetables. Veggies like Cauliflower, Beans, beatroot etc have no place in preparation of this sambar variety.(However, I use carrots and capsicums of different colors). Generally Coconut is not used , but our grand old cook Smt. Kamalamma an Iyer Lady swore by coconut's presence in all her sambars and curries.

KADAMBA SAMBAR

INGREDIENTS

150 gms. Toor dal (split pigeon pea)
3 Spoons Sambar powder (Please refer to my sambar powder recipe)
100 gms. shallots or spring/pearl onions)
1 sprig of curry leaves
2 Green chillies
1.5" pieces of coconut 2 nos
1/2 cup of Cilantro
1/2 tsp ofcompounded Asafoetida(Hing)
1/4 spoon cumin (Jeera) powder freshly made
1 medium sized Tomato diced in 1/2 inch pieces
2 tbsp of peanut Oil for tempering
1/4 spoon of mustard seeds
1/4 spoon of Fenugreek seeds
1/2 spoon of broken coriander seeds
1/4 spoon of Asafoetida for tempering
3 broken dry chillies
one spoon chilli powder
1/2 spoon of Turmeric powder
1 lemon sized ball of Tamarind (add water and extract thick juice)

VEGETABLES TO BE ADDED

Baby Onions (shallots) 150 gms.
Drumsticks 1 no cut in 1.5" pieces
Beans 50 gms.
field beans 50 gms.
Radish 1 no cut in rounds (long white/red variety)
Brinjal 1 no. long variety (four nos. if small round)
Carrot..1 No cut in 1.5 " length or rounds
Capsicum (green and Red)...1/2 diced in small pieces
Potato/Sweet potato pieces (optional)

METHOD OF PREPARATION

Soak Sambar Masala powder, Jeera powder,Asafoetida ,Turmeric powder& Chilli powder in 30 ml of water for one hour. Make a fine paste of Coconut pieces and green chillies and 1/2 sprig of Curry leaves. Set aside. Make coarse paste of cilantro and set aside. Cut drumsticks, dice tomato, cut beans in 1 ' pieces, and use field beans pods which are tender. Use Brinjals which are not acidic and must be seedless. Cut in 1" pieces and then cut in four.Cut carrot length wise in thin piecesor rounds. Soak in water for some 30 minutes and then cook in a pressure pan after adding a bit of salt and quarter spoon of sugar till ¾ cooked. Set aside. Cook the dal after adding one small spoon of asafoetida (hing) very well. Keep it aside in the cooker for thirty minutes. Now churn the dal till the froth and keep it aside. Take the baby onions/shallots and sauté in oil along with diced Capsicum pieces for about three to four minutes. Take care that you don't over fry the onions and capsicum. Capsicum pieces should not lose the color on sauting. There is another variation of adding the raw baby onions in the Dal and let it get cooked in dal itself. I have found the second variation better for sambar taste. Now add extract of Tamarind to Dal along with salt. Boil the dal till the raw smell of Tamrind goes off. Add 3/4 cooked vegetables now and add required salt. also add semi cooked spring onions/shallots and half sprig of curry leaves. Let it boil for about two to three minutes. Now add the paste of Sambar powder, with all the powders you have kept in sambar. Add freshly made paste of Coconut and Green chillies to it and set it to boil. Let the whole thing simmer for about six minutes. Add diced tomato and freshly made paste of cilantro last. Mix well and let it simmer for three minutes.

Tamper with mustard, chillies, fenugreek(methi) seeds, broken coriander seeds and asafoetida in peanut oil.
Garnish with finely chopped cilantro and set aside.

POINT TO REMEMBER

Sambar must be made at least two hours before you are to serve to self or the guests. The real taste of sambar comes only after two hours of cooking. Reheat the Sambar and serve hot.!!!

SPONGY KHAMAN DHOKLA ખમણ ઢોકરા

2009-11-11T11:09:00.000-08:00

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SPONGY KHAMAN DHOKLA ખમણ ઢોકરા

If Gujaratis were to be known with any other name, it can be with their flagship dish called "DHOKRA" also known as Dhokla. Origin of Dhokra is mired into as much controversy as Idli is. I quote this piece from a blog called "Controversial history".

The Dukkia is first mentioned in AD 1068 in Gujurati Jain literature, and dhokla appears in AD 1520 in the Varanaka Samuchaya. Besan flour is fermented overnight with curd, and steamed in slabs which are then cut into pieces and dressed with fresh coriander leaves, fried mustard seeds and coconut shreds. A coarser version is khaman and both are popular breakfast and snack foods in Gujurat. But we have to note that Gujart was ruled by chalukyas and Rastrakutas for many centuries before that and Idada may be from iddalige. Since we dont find references to that before that.

Indonesia origin

Achaya notes:
The use of rice grits along with urad dhal,the long fermentation of the mix, and the steaming of the batter to fluffiness. Only after 1250 AD are there references to what seem to be idlis as we know them. Achaya’s contention is that this absence from the historical record could mean that idlis are an imported concept — perhaps from Indonesia which has a long tradition of fermented products, like tempeh (fermented soy cakes), kecap (from where we get ketchup) or something called kedli, which Achaya says, is like an idli. This is plausible enough given the many links between Southeast Asia and South India, through rulers and traders. Achaya also adds many legendary stories ,but there is no basis for them. When we look forward to literary evidences in Indian literature , Achaya does not give any in Indonesia.

Heuan tsang says no steaming vessels south india in seventh century.But steaming vessels are not required for steaming dishes , steam can be produced using cloth over the vessel, still this method is used in south India.

My own contention on the above subject matter is somewhat in agreement with Sri Achaya. But I must hasten to add that Gujarat and Tamilnadu had very ancient maritime history. Gujaratis were on a long time trade relationship with Jawa, Sumatra(Indonasia)and Siam in olden days. So were the Nattukottai chettiars who belonged to Shreshthi( Chetti) community.

Both Gujaratis and Chettiars must have been influenced by Indonesian food and I am sure that they imported into India both Idli, Idada and Dhokra.Indonesian kings when on visit to Tamilnadu, also have been reported to have brought their cusine.Dhokla and Idada are two such things that Gujaratis took very much to their heart for ever.
They made experiments and still continue experimenting with recipes but the basic name remains the same. "DHOKLA"

Gujaratis prepare traditional Dhokra the recipe of which is given in this blog. I am posting the quick-Fix version of Dhokla called KHAMAN DHOKLA which is now most popular form all around the globe.

This quickfix KHAMAN DHOKLA is generally prepared using just the Chickpea flour (Besan) and soda bicarb and of course other ingredients to prepare spongy Dhoklas. That is a modern version and not very healthy one due to the usage of a lot of soda bicarb lack of fiber and lack of natural taste.Soda renders the dhokla dry and gives it an earthy taste which many people do not like.

I prepare Spongy Khaman Dhokla using fruit salt along with little rice flour and a little semolina. This is much more healthy and it does not spoil the taste.

SPONGY KHAMAN DHOKLA

INGREDIENTS
FOR THE BATTER

Chick pea flour/Besan ..1 cup (200 gms)
Rice flour....1.5 tbsp
Semolina...2 tbsp
ginger 1" thumb thick piece
green chili peppers 2 to 3
Cooking oil .....1 oz
Fruit salt/Eno.....1 Tsp
Salt to taste
Sugar...1.5 tbsp (or to taste)
Lime juice ...1 tsp

Chili powder for sprinkling (few pinches)
cilantro/coriander leaves....few for garnishing

TEMPERING

Mustard seeds... 1/2 tsp
Sesame seeds....1.2 tsp
Curry leaves

METHOD OF PREPARATION

Mix Chickpea flour, rice flour and semolina in a vessel. First mix them thoroughly. Add salt and sugar and again mix them properly.Make a rough paste of Ginger and Green chili peppers set aside.Take a cup and add Fruit salt/Eno with a spoon of cooking oil and make fine uniform white liquid.
Prepare the dhokla batter by mixing water in the flour mix by adding about 2 to 3 ounces of water. Please ensure that the batter is runny but not thin. It should have Idly Batter consistancy.Add chilli pepper-ginger paste at this juncture and mix . Set it aside.
Prepare the steaming vessel and oil a deep plate/shallow dabra by smearing oil on the inside. When the water in steaming vessel starts bubbling, add fruit salt/Eno solution in oil to the batter and using a ladle, mix it briskly and fast.
Pout the batter in pre oiled plate and immediately place it in the steam cooker and cover the vessel.Let it get steamed for 20 minutes.

When done, remove the plate , let it cool a bit and temper with sesame seeds along with mustard in hot oil. Then Garnish with cilantro . Now you can cut into diamond shapes or squares and serve with a chutney of your choice.

Traditionally Dhoklas are eaten dipping in peanut oil laced with salt and red chili powder. They are also eaten with Garlic Chutney.

CAPSICUM PULAO بدی مرچ کا پولو

2009-11-06T06:34:00.000-08:00

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CAPSICUM PULAO بدی مرچ کا پولو

PULAO HISTORY

One of the earliest literary references to pilau can be found in the histories of Alexander the Great when describing Bactrian hospitality. (Bactria was an eastern Iranian province, probably the birthplace of Alexander's wife Roxana and geographically located in modern Uzbekistan.) Plov is often considered to be one of the oldest preparations of rice which has Persian roots. It was known to have been served to Alexander the Great upon his capture of the Sogdian capital of Marakanda (modern Samarkand). Alexander's army brought it back to Macedonia and spread it throughout Eastern Europe.

It is believed that proper preparation of pilaf was first documented by the tenth century scholar Abu Ali Ibn Sina (Avicenna), who in his books on medical sciences dedicated a whole section to preparing various meals, including several types of pilaf, and described advantages and disadvantages of every item used for preparing it. Accordingly, some Tajiks consider Ibn Sina to be the "father" of modern pilaf.

Pilau became standard fare in the Middle East over the years with variations and innovation by the Arabs, Turks and Armenians. It was introduced to Israel by Bukharian and Persian Jews.

The Mughals introduced many Persian dishes to South Asia including rice dishes. Pulao (sometimes spelt 'pulav') is a South Asian dish made of rice. It may be made with peas, potatoes, mutton, beef, or chicken. It is usually served on special occasions and weddings and is very high in food energy and fat. Meat pulao is a North Indian tradition, especially among the Muslim population. Biryani is a Pakistani and Indian dish very similar to pilaf introduced during the Mughal period. It is made from basmati or similar aromatic rice. In Persian cuisine and Pakistani cuisine, yakhni (also known as yahni), a soup or stock, is often served over pilaf (pulao).

During the years of the Soviet Union, the dish spread throughout the other Soviet republics, becoming a favorite in such diverse places as Russia, Ukraine, and Georgia.

(Adopted from Pulao wikipedia)

CAPSICUM PULAO

INTRODUCTION

I am fascinated by capsicum. Capsicum is not hot but has fantastic flavor which overwhelms you when roasted or stir fried. Capsicums come in bright red, orange, Green and various similar shades. It tingles up your taste buds when fried. I wanted to create a Pulao with absolutely different flavor and an amazing visual appeal . This set me working. I had to let go of some spices without losing the taste and appeal of Biriyani/Pulao. I zeroed in on the following combination and Did it work??? Find out for yourself .

INGREDIENTS

1 Rice 1cup (Basmati/Biriyani)
Green Peas 1/2 cup
Beans 1/4 cup (optional)
Carrot 1 no. Diced in 1 cm cubes
Capsicums 3 nos Red, Green and orange colored cut in 3/4" Pieces
Onion sliced 2 medium sized
Garlic 7 to 8 cloves
Ginger 1.5 " piece
Green chillies 2 nos.
Cloves 6 to 8 nos.
Cinnamon 2 nos 1" pieces
Garam Masala 1/2 spoon
Cumins seeds 1/2 spoon
Oil 3 to 4 ladles
Salt to taste

FOR RAITHA (PACHADI)

1.5 Cups of fresh yogurt
1 medium sized Onion (diced in small pieces)
1 Sliced green chilli pepper
few leaves of cilantro for garnishing
1/2 tsp of grated ginger
salt to taste

Temper Raitha with mustard seeds and curry leaves.

METHOD OF PREPARATION

Prepare Ginger Garlic paste, slice onions Shell green peas, cut Beans in 1" pieces, Dice Carrots and cut Capsicums in 3/4 " pieces and set aside.

If you are using Basmati Rice/ Biriyani Rice, ensure that the rice is old otherwise, if the rice is new, toast the rice after soaking in water for ten minutes and draining all the water and toasting in a kadai/wok in two spoons of ghee till the rice is very light creamy or pinkish looking. Toasting for about ten minutes would do. This would ensure your rice grains remains separate when cooking.

Cook Rice such that the grains are properly cooked but not mushy. You must add a little salt before cooking rice. I suggest that you cook rice well in advance because, it will have enough time to separate. Take Green peas and Carrots in a pressure pan , add quarter spoon of Sugar and little salt. Pressure cook till 3/4 cooked. Immediately remove the vegetables from fire and keep the lid of pan open. set aside. At this juncture make a coarse paste of Chillies and keep aside. Now take oil in a Kadai/wok and add cloves, cinnamon and Cumin seeds. When cloves puff up , add Onions . Light fry till onions become translucent. At this point add multi colored capsicum pieces and continue light frying for further five minutes. When fine aroma of Capsicums comes, ensure that you keep on turning the capsicums so as not to let them get over cooked, They must remain whole and crunchy and should not lose color. Add Ginger Garlic paste, fry just under a minute add Garam Masala powder (pulao masala ) last and briskly mix the whole thing. Add chilli paste and required quantity of salt to taste. Remember that there is salt in rice and also a bit in vegetables you pressure cooked. You may use sliced chillies instead of chilli paste.

Now let the whole thing cook for a no more than two to three minutes on low flame. Take down the cooked masala for mixing. Remove the rice in a broad vessel. Mix first the cooked vegetables and slowly ladle by ladle mix masala and thoroughly mix. Cover the vessel after mixing and let it stand for about half an hour at least. Reheat the Capsicum pulao in a Non stick pan or in Micro and serve steaming hot. Serve with Onion Raitha
The flavour and the taste of this Pulao would surely take your breath away. Believe me .!!!

Enjoy!!!!!

BATATA VADA बटाटा वडा બટેટા વડા

2009-11-01T18:10:00.000-08:00

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BATATA VADA बटाटा वडा બટેટા વડા

INTRODUCTION

Batata Vada is a savory which is extremely popular in Gujarat, Maharashtra and western India as whole. Batata Vada is said to have originated in Maharashtra but it has spread all throughout India. Every region has its own version .It is very easy to make and it tastes fantastic even with very simple spices which are used Batata Vada is usually eaten with spicy sweet sour Tamarind / Khajur Chutney or plain Tomato Sauce.

INGREDIENTS ( For five people one helping of about five Vadas each)

FOR THE STUFFING
750 Gms Potatoes
1 Small Bunch of cilantro
5 Nos. Green chillies finely chopped
2" Ginger piece finely grated
1/2 sp. Turmeric powder (optional)
1.5 tsp. Garam Masala
2 tSp. Lime Juice
3 to 4 tsp. Sugar
1/2 tsp. Asafoetida
Salt to taste

Other optional stuffings like Raisins, Dates,pomegranate seeds etc. can also be added

FOR THE BATTER

200 Gms. Besan/chick pea flour
75 gms Rice flour
1/2 tsp. Asafoetida (optional)
1 tsp. Chilli Powder
1/2 Sp. Turmeric Powder
2 spoons Salt
Water to make thick Batter like Dosai.
cooking oil for frying

METHOD OF PREPARATION

For the stuffing, first steam cook potatoes in a pressure cooker. Remove the skin and let it cool. Mash using a potato masher. Add sugar, salt and Asafoetida and slowly mix the other ingredients thoroughly . Once all the ingredients are mixed , taste for salt and other things. Add anything extra like raisins,Pomegranet seeds at this stage. Now take a big plate, smear some oil on the surface and start making small balls of the Potato stuffing and place in the plate. Try making all of them of even size. Rub some oil on your palms to avoid potato sticking to your palms. Keep aside.

PREPARATION OF THE BATTER

Take chick pea flour (Besan) and rice flour in a wide mouth vessel , add salt, Chilli powder, Asafoetida(Hing), Turmeric powder and mix very well. Now start adding water in small quantities and start making the batter. When you reach Dosai batter consistency, stop and taste for salt and other ingredients.

GRAND FINALE

Dip the Potato stuffing balls in the batter and fry in a wok/Kadai till golden brown. Please make sure that you do not drip the potato stuffing in oil much as it will leave a lot of Bundi like things burning in the oil for frying. Take care not to over fry on a high flame. All the deep frying should be done only at a medium flame. The frying of Batata Vada should be done after all the food is cooked .This is to ensure that the guests get steaming Batata Vadas. Serve with Tomato sauce to Sweet Sour Chutney.

If you want to serve only hot Vadas, under fry the Vadas about an hour or two before the lunch or dinner. Re-fry them again on medium flame or heat it in an electric toaster oven at 350 C for ten minutes just before you serve the guests.

Enjoy

TUVER LILVA NI KACHORI તુવેર લીલવા ની કચોરી

2009-11-01T06:14:00.000-08:00

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TUVER LILVA NI KACHORI તુવેર લીલવા ની કચોરી

Rainy season and winters are the times when steaming hot kachoris and Samosas replace other savories as Items of choice. Kachori is a savory stuffed fritter of North Indian origin which comes in different shapes, sizes and stuffing.
Rajasthani and Punjabi kachoris are flat,spicy and hot whereas Gujarati kachoris are round balls stuffed with spicy masala puran which is sweetish hot. Kachori from Uttar pradesh has potato and green peas in stuffing.
Kachoris are mainly made using Moong lentil as base and added to that are spices.
But of late, many experiments are made and new ingredients have been used.
One such kachori is made in Gujarat which has Green farm fresh Toor lentils. (Pigeon pea).
I thank my wife for permitting me to post her recipe of "LILVA NI KACHORI.

INGREDIENTS 1:
For puran (Stuffing)

2 Cups(400 gms)Tuver Lilva/Pigeon Peas
1/2 Cup Grated Coconut
1 Tbsp of Green chilly pepper paste
1/4 Cup Chopped cilantro
1 tsp of Sesame seeds
1 Tsp cumin seeds
one pinch of Mustard seeds
1 Teaspoon of Cumin seeds
2 Teaspoon of Coriander powder
1 Teaspoon of Cumin powder
1 Teaspoon of Turmeric powder
1 Tablespoon of Garam Masala
1/2 Teaspoon of Asafoetida
2 Tbsp sugar
2 Tbsp Lime juice
Few Raisins
few Cashew nut pieces
Salt to taste
Oil for frying

INGREDIENTS 2 :
For Kachori cover dough

1.5 Cup of All purpose flour/Maida
1 Tbsp Oil
Salt to taste

METHOD OF PREPARATION

knead the dough for kachori cover this way.

Take all purpose flour( maida), add salt and a tbsp of oil and mix with the flour. Rub thoroughly between palms .Slowly add cold water to the flour and knead the dough. The dough should be smooth and soft without lumps. smear little oil on the dough to avoid getting it dry. Iff kachoris are more, you can cover the dough with a wetcloth. Keep aside.

Now turn your attention to preparing the filling (puran)

Make a rough paste of Green Tuver (Lilva) without adding any water.
Take a pan and add oil and heat it up .Add a pinch of Mustard seeds and cumin seeds. Mustard seeds are to test the proper temperature of oil.
When mustard seeds start spluttering,first add sesame seeds and then after about five seconds, add Cumin seeds and Asafoetida, and then add mashed mass of Tuver Lilva, Turmeric powder, Cumin powder,coriander powder, and fry on medium heat for about ten minutes. When the mixture is cooked and lilva raw smell goes off, add Garam masala powder,grated coconut, salt,chilli powder, sugar and lime juice and chopped cilantro and green chili paste raisin and cashew pieces. Give it a final mixing on stove and fry for another ten minutes on low heat. Test for salt,sourness and sugar. Let it cool down to room temperature.I am not in favour of soaking raisins as some people do. Actually I prefer to mix raisins and date in form of rough paste and add it in puran dough at the last stage of frying.

Prepare small balls of marble size and keep in a plate.

STAGES OF KACHORI FILLING

Roll out small poories out of All purpose dough (5"diameter). Place the Lilva balls in center and enclose it as shown in the picture by lifting all the sides of Maida rolled poori and then twisting them as you would a candy wrapper. Pinch off extra dough and place the pre fried kachoris in a tray for further drying.

After about thirty minutes of drying,deep fry the kachoris on a low medium temperature till they are biscuit brown (light brown) as shown in the picture.

Serve with date-tamarind sweet chutney or Cilantro+Mint chutney or just Tomato sauce.

Enjoy

RAVA KHICHADI ರವೆ ಖಿಚಡಿ ரவே கிச்சடி

2009-10-31T14:00:00.000-07:00

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RAVA KHICHADI ರವೆ ಖಿಚಡಿ ரவே கிச்சடி (Semolina Hotch-Potch with spices)

Khichadi has been very popular food item of India. Word Khichadi or Khichuri or Khichadee means a mishmash of rice, Lentil or Moong beans with nothing else except spices or a whole lot of things like veggies thrown in to make a Hotch Potch. Mughals too were fond of Khichadi. .
Ain-i-Akbari, a 16th century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for Khichri, which gives seven variations .Lucknow Nawabs too loved their own version called QUBULI which is Rice and Channa dal preparation.
In Karnataka, Tamilnadu and Kerala, another version of Khichadi is very popular. It is called RAVA KHICHADI. This is a variation of Upama. Upama does not have turmeric but Rawa Khichadi has Turmeric and a whole lot of vegetables thrown in. It is usually taken with Coconut chutney. But I love to have it with Avakkai also.

It is a wonderful comfort food. So without much ado, here is how I prepare Rawa Khichadi.

RAVA KHICHADI & COCONUT CHUTNEY

INGREDIENTS

Semolina (slightly coarse) 150 gms.
Tomato (diced) 1 no.
Onion sliced 1 no.
Green Peas (shelled) 1/2 cup
Carrot (diced) 1 no.
Red Bell pepper a few pieces
Green bell pepper a few pieces
Ginger 2" piece
Green Chillies 3 to 4 nos.
Turmeric powder 1/2 Tsp.
Salt to taste
Lime juice 1 Tsp
Sugar 1 tsp

FOR TEMPERING

Mustard seeds 1 spoon
Red Dry chillies 2 to 3
Black gram dal 1.5 spoons
Pure Ghee 30 ml/cooking oil of choice
Curry Leaves 1 sprig

METHOD OF PREPARATION

First dice all the vegetables except Tomatoes and Onions, steam cook all the vegetables 3/4 in a pressure pan or a steam cooker. As usual, do not forget to add a little salt and a little sugar to vegetables to preserve color before you steam cook. Brate ginger and slice green chillies very fine and set aside.

Take Ghee in a steel pan and add the tempering items, set on medium heat. When the mustard starts to crackle, immediately lower the flame and add Semolina (rava) and stir briskly and fry on low heat till Rava starts becoming light Pink. Now add about 400 ml of water and immediately add diced tomatoes, Onions, Salt, Turmeric, Ginger and Green chillies. Add enough water so as the whole thing is like Dosa batter. Now set the flame on medium and go on stirring briskly to avoid rava sticking at the bottom.

After about six to eight minutes, the Rava gets fully cooked the Khichadi will become thicker. check for salt and proper cooked rava.If water is less, add a little and stir briskly till you are satisfied that Rava is fully cooked. Now add 3/4 cooked vegetables and mix thoroughly. Your RAVA KHICHADI is ready.

You can Garnish with Freshly cut cilantro and serve along with Coconut Chutney. Remember that coconut chutney is a must with Rava khichadi.

Enjoy

SNAKE GOURD CURRY புடலங்காய் பயிர் பரப்பு கூடு

2009-10-24T06:20:00.000-07:00

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SNAKE GOURD CURRY புடலங்காய் பயிர் பரப்பு கூடு

No ancient culture has done so much research on medicinal value of vegetables and plants than Indians. Ayurveda which is the best possible treties on natural remedies and nutrition, has done research on almost every plant available in India.

Similarly, vegetables have thoroughly studied for their curative and nitritive value too.
One such vegetable in focus is "SNAKE GOURD". It is a very popular gourd native to India having a promise to act on HIV virus apart from other common infections and illnesses.
A report on Snake gourd which appeared in "The Hindu" has been quoted as under.

"Snake gourd belongs to cucumber family and is native to India. Not surprising, because very few countries and cultures know what to make of this snake-like vegetable that can grow up to two metres long and 10 cm thick. The plant's history in India goes back thousands of years, and there are frequent mentions of it in Sanskrit texts relating to Ayurveda.

The gourd was first domesticated in India from wild species still found in South East Asia and parts of Australia. India, Thailand and other parts of Southeast Asia, Nigeria and parts of China are among the few places where this gourd is popular.

Food uses: The snake gourd is also called tomato gourd in some parts of the world because the bright red pulp around the mature seeds is used much like tomato pulp in cooking. In India, the gourd is used as a curry vegetableCooking methods include the addition of milk to the simmering stew. In Nigeria, the mature fruit pulp is used in soups, and the fruit are harvested when they are about to turn orange-red. Snake gourd can also be pickled. The stem tips and leaves are edible, but boiling is essential to remove the unpleasant odour.

Hundred gms of snake gourd contains only 20 calorie. The snake gourd is rich in minerals like magnesium, calcium and phosphorous. The fruit is rich in dietary fibre and contains many medicinal compounds. Some derivatives have been used as asbortifacients in China since the early 1920s. Trichosanthin, a compound derived from snake gourd, has ribosome-inhibiting properties that are effective in inhibiting the replication of human immunodeficiency virus (HIV) in infected lymphocyte and phagocyte cells. This makes the snake gourd an exciting focus of research in the pharmaceutical industry.

In Ayurveda, the snake gourd is a folk cure for intestinal infestations. It is also used to induce vomiting after poisoning.

RAJIV. M

Tamil cuisine gives a fantastic recipe of PODULANKKAI KOOTU"
which is a Lentil mixed curry of snake gourd. I bring that recipe to you .

SNAKE GOURD CURRY போடுலங்கை பயிர் பரப்பு கூடு

INGREDIENTS

For a family of four 2 servings

snake gourd (Podulangai) 500 gms .
Green Gram dal (Moong Dal) 1 cup
Jeera Powder 1/2 spoon
Tamarind Juice 1 tbsp
Salt to taste

KOOTU POWDER

split Chick pea /channa dhall 1 tbsp
Red Chillies 2 to 3 nos.
Curry leaves 1 sprig
Cumin seeds 1/2 spoon
Coconut grated 1/4 cup.
Peanut oil....1 tsp

TEMPERING

Black Gram Dal (Urid Dal) 1 spoon
Mustard seeds 1/4 spoon
Asafoetida....1/4 tsp
Cumin seeds 1/4 tsp
Red Chillies 2 nos. (broken)
Peanut Oil 1 ladle

METHOD OF PREPARATION

Soak Green gram dal for about 2 hours before the kootu preparation. After soaking is over, cook it directly on stove after adding water twice the volume of dal and Turmeric powder. The dal should take about 20 minutes to get cooked well. Please ensure that the cooked dal is not mushy.
Keep it aside.

Prepare Kootu powder. This powder is different from the ones you might have used so far. Fry chickpea dal(channa dal) in a little oil till it starts changing colour. Under no circumstances, it should be even light brown or give off frying smell. Fry green curry leaves ,red chillies and cumin (jeera) along with Dal. Powder them after they are cold along with coconut( grated).

Select green and not very tender Snake gourd.If you select very tender, then it will become mushy when cooked. Further , it has no fibres. Cut the gourd lengthwise in long half pieces . Remove seeds and pith. Further cut in semi circular rings of 1/2 cm thickness. Soak in water for ten to fifteen minutes.

Take oil in a pan/wok , add the temperings. Set on medium flame. When the mustard seeds start popping, add black gram dal which should turn slightly brown.Add asafoetida,cumin seeds and curry leaves and immediately add Snake gourd first and saute for four minutes at the most. This would release the water. Cover the vessel and let the gourd cook till 3/4 th done. This should hardly take further five minutes. This is because snake gourd cooks very fast. Add salt and add cooked green gram dal. Stir well and check for salt again.
Let it simmer for another five to eight minutes till gourd gets cooked well.

Garnish with cilantro and serve with steaming rice or Rotis.

Enjoy

PHUDINA PARATHA फुदिना पराठा

2009-10-24T04:44:00.000-07:00

INTRODUCTION

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PHUDINA PARATHA

Stuffed parathas and spiced Parathas add a great variation to otherwise bland Flat Breads of India. Like Rice, Rotis/Parathas etc when prepared with additional spices, herbs and vegetables like Mint, Cilantro,greens, or spices like Turmeric,Garlic, Asafoetida or Cumin etc, present a vast and tasty variety and a great choice for people.
Most of the times, such altered Breads assume a totally different alternative as a main dish.

Phudian Paratha or Mint Paratha is one such tasty Indian Flat bread.Any aromatic included herb paratha goes great with fresh yogurt or Cilantro Chutney or for that matter any Lentil preparation.Parathas can be prepared using both Atta (whole wheat flour) or Maida (all purpose flour).

I always prefer to use whole wheat flour because of the fibre content and nutritional content.

PHUDINA PARATHA

INGREDIENTS

2 cups of Whole wheat Atta (enough for 8 parathas)
1 Bunch of Fresh Mint leaves finely chopped
3/4 spoon Salt
1/2 tsp of Turmeric powder (optional)
50 gms. Butter/Ghee for making dough
2 oz. of oil or Ghee for Tawa top frying of parathas
Enough water for dough

METHOD OF PREPARATION

Add butter/Ghee and salt to Atta (wheat flour)and slowly rub between two palms and mix the whole thing thoroughly. Add just enough quantity of water slowly and knead the dough .Make sure that the dough is hard and not soft like that of Rotis or poories. But not too hard. Make eight equal portions of the dough and ball them up and keep covered with wet cloth or rub oil over each ball so that they don't dry.

Now roll the dough on a rolling stone or flat surface and make a round roti of at least eight inch diameter. Spread a teaspoonful of finely chopped Mint leaves on exactly half of the Roti. Fold the other half over the portion of the Mint leaves. This will make a semi circular shape. Now take some more of Mint leaves and spread it on the half of the semicircular part. Again fold the semicircular Roti in to 1/4 of the original round shape . Once you are done, re-roll the almost triangular roti into Triangular Paratha.

Place the triangular paratha on a Roti Tawa and make the paratha either with oil spread on the baked surface or you can use Ghee. Please use a slow to medium flame to roast to a Rosy brown shade. Serve with Dhall Makhani or any Dhall or any side dish. I am sure that once you make this Paratha and use it with any appropriate Dhall or Side dish, you would fall in love with it.

There is another alternative to folding and refolding of the rolling roti. I add mint leaves to the dough itself and I roll a huge 12" dia roti. I partially fold three sides to make a perfect triangle. The triangular paratha is then pressed firmly on folded sides and rolled again to prepare a perfectly large triangle.
This is then shallow fried on a Tawa as usual.

Serve with Yogurt, chutney or any Dal of choice.
Enjoy!!!!!

DHOKLA , .............ઢોકળા,

2009-10-23T13:45:00.000-07:00

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DHOKLA , ....ઢોકળા,

If Gujaratis were to be known with any other name, it can be with their flagship dish called "DHOKRA" also known as Dhokla.Origin of Dhokra is mired into as much controversy as Idli is. I quote this piece from a blog called "Controversial history".

The Dukkia is first mentioned in AD 1068 in Gujurati Jain literature, and dhokla appears in AD 1520 in the Varanaka Samuchaya. Besan flour is fermented overnight with curd, and steamed in slabs which are then cut into pieces and dressed with fresh coriander leaves, fried mustard seeds and coconut shreds. A coarser version is khaman and both are popular breakfast and snack foods in Gujurat. But we have to note that Gujart was ruled by chalukyas and Rastrakutas for many centuries before that and Idada may be from iddalige. Since we dont find references to that before that.

Indonesia origin

Achaya notes:
The use of rice grits along with urad dhal,the long fermentation of the mix, and the steaming of the batter to fluffiness. Only after 1250 AD are there references to what seem to be idlis as we know them. Achaya’s contention is that this absence from the historical record could mean that idlis are an imported concept — perhaps from Indonesia which has a long tradition of fermented products, like tempeh (fermented soy cakes), kecap (from where we get ketchup) or something called kedli, which Achaya says, is like an idli. This is plausible enough given the many links between Southeast Asia and South India, through rulers and traders. Achaya also adds many legendary stories ,but there is no basis for them. When we look forward to literary evidences in Indian literature , Achaya does not give any in Indonesia.

Heuan tsang says no steaming vessels south india in seventh century.But steaming vessels are not required for steaming dishes , steam can be produced using cloth over the vessel, still this method is used in south India.

My own contention on the above subject matter is somewhat in agreement with Sri Achaya. But I must hasten to add that Gujarat and Tamilnadu had very ancient maritime history. Gujaratis were on a long time trade relationship with Jawa, Sumatra(Indonasia)and Siam in olden days. So were the Nattukottai chettiars who belonged to Shreshthi( Chetti) community.

Both Gujaratis and Chettiars must have been influenced by Indonesian food and I am sure that they imported into India both Idli, Idada and Dhokra.Indonesian kings when on visit to Tamilnadu, also have been reported to have brought their cusine.Dhokla and Idada are two such things that Gujaratis took very much to their heart for ever.
They made experiments and still continue experimenting with recipes but the basic name remains the same. "DHOKLA"

Gujaratis prepare traditional Dhokra using a 0.25:1 ratio mix of Chnna Dal:Rice or Blackgram Dal and Rice.I prefer to use Idli rice and Gujaratis use either Khichadiya chokha or any rice on hand. Idli rice gives best results.Use any one dal to make Dhokla or Idada as explained as under in Ingredients list.

A quickfix form of Dhokla is prepared using just the Chickpea flour (Besan) and soda bicarb and of course other ingredients to prepare spongy Dhoklas. That is a modern version and not very healthy one due to the usage of a lot of soda bicarb.Soda renders the dhokla dry and gives it an earthy taste which many people do not like.
I prepare Spongy dhokla using fruit salt. This is much more healthy and it does not spoil the taste.

DHOKRA

INGREDIENTS

Idli rice (Par boiled)...2 cup
black gram dal (urad dal) ..1/2 cup (if you are making Idada)
Chick pea dal (Channa Dal) ...1/2 cup (If you are making Dhokla)
Chick pea flour (Besan)...2 Table spoons
Fenugreek seeds.....1/4 tsp
yogurt ....1.5 Cups
ginger 1" thumb thick piece
green chili peppers 2 to 3
Cooking oil .....1 oz
Fruit salt/Eno.....1 Tsp
cilantro/coriander leaves....few for garnishing
Curry leaves 1 sprig
Salt to taste
Chili powder for sprinkling (few pinches)
water .....1 litre
Mustard seeds... 1.5 tsp
Sesame seeds....1.5 tsp

METHOD OF PREPARATION

Sok both Dal and rice for couple of hours and then drain and dry under fan till fully dry. Powder the dal and rice mix to Rawa (semolina) consistancy. Do not make fine flour. Set aside.

Take fresh curds ind mix dhokla powder to it. Add Fenugreek seeds . Add enough water to make thick runny paste. Add salt to taste and then mix thoroughly in to uniform paste. Let it rest over night at about 28 to 30 C temperature . You can use a preheated oven too. I preheat the oven for about 5 minutes till temperature reaches about 30 C. Then I switch off the heaters and put the fermenting batter in oven and leave it over night.

When you are ready to steam the Dhoklas, make a rough paste of Ginger and Green chili peppers and mix in batter.

Take a pan and add Fruit salt/Eno with a spoon of cooking oil and make fine uniform white liquid. Add Chickpea flour to this. If need be, add a little oil again . Mix thoroughly. Divide this mix into two parts.
Mix one portion to the Dhokla batter and besan mix. Using a ladle, mix them vigorously within about 10 seconds and pour the batter in a pre oiled plate of the steamer.Sprinkle red chili powder on top for decoration. Close the lid and steam cook the dhoklas for 20 minutes . Open the lid after 15 mts and check. If your finger tip sticks and removes the batter, it is not cooked yet. Generally it takes 20to 25 minutes.You can repeat the process for the second plate as above.

When done, remove the plate , let it cool a bit and then cut into diamond shapes. Garnish with cilantro and tempering of Mustard seeds and curry leaves. I also use sesame seeds along with mustard.
Traditionally Dhoklas are eaten dipping in peanut oil laced with salt and red chili powder. They are also eaten with Garlic Chutney.

KHAMAN , literally means powder. Dhoklas are once again crumbled into cooked powder and garnished as above and eaten. This is the khaman form of Dhoklas. I do not fancy that.

Enjoy

SEMIYA PAYASAM சேமியா பாயசம்

2009-10-20T16:13:00.001-07:00

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SEMIYA PAYASAM சேமியா பாயசம்

Semiya or vermicelli may have its origin in China where it is known as Mian xian which is pronounced as Mia chian. Italy also claims as the birth place of Noodles just on the strength of Marco polo's account of taking noodles to China. Marco polo, for that matter, has never been mentioned by Chinese historians at any point of time.

I tend to give china the benefit of doubt as birth place of Noodles.

Coming back to sev,Semiya, shavaiyan or shevige as it is known in various languages in India, all refer to vermicelli made from Rava or semolina and wheat flour. Many different dishes are made from vermicelli but two dishes which have remained my favoriteee are "Biranj" and Semiya Payasam. Biranj is a sweet like Halwa made from semiya, sugar, Milk , Ghee and cardamon. This was the easiest sweet and fast to make for my old aunt. She would either make Rawa Sheera or Biranj when guest came calling un announced.

After coming to Madras as a Thirteen year old, I came across Various Payasams made in southern Iyer style as cooked by our Iyer lady cook Late Kamalamma. She was a traditionalist of Kumbhakonam-Mayavaram style cooking and insisted on using Pachhai Karpooram in all her sweets. She learnt usage of Cardamom and Jaiphal after working with us.
I bring to you the way I prepare Semiya Payasam now.

SEMIYA PAYASAM

INGREDIENTS

Vermicelli (Bambino/MTR) 1/2 cup
Ghee/Clarified Butter....2 to 3 TBSP
whole Milk 1 litre
1/2 to 3/4 cup sugar (as per taste)
Saffron.....few strands
Raisin......2 Tsp
cardamom ...5 to 6 nos powdered
cashew splits....1/4 cup

METHOD OF PREPARATION

Saute Vermicelli in Ghee/Rarified butter till it becomes golden brown. Set aside. Take some more ghee in the same pan and fry cashew nut splits till they become light brown. Same way fry reisin till they bloat into round shape.

Take about 2 cups of water and bring to boil. Add fried vermicelli till it gets cooked. On the other stove, place milk to boil and add sugar, Cardamom powder and let it thicken on medium heat for thirty minutes. Some people add condensed milk to avoid this stage. I follow Kamalamma.

When milk gets reduced to 3/4th of original quantity, add cooked semiya, fried cashew splits and resins and gently stir and let it stand for an hour till semiya absorbs sweetness.

Garnish with strands of saffron and serve . Semya can be served ice cold or real hot.

I prefer room temperature with food and ice cold as dessert.

Enjoy

VEGETABLE KORMA வேஜிடேபல் குருமா

2009-10-20T05:16:00.000-07:00

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VEGETABLE KORMA வேஜிடேபல் குருமா (South Indian Style)

INTRODUCTION

Very mention of "Korma" conjures up a heavenly smelling creamy thickish curry that can add supreme taste to Parathas or for that matter even plain rice or Pulao/Biriyani.
Korma entered India with the Mughals and their royal Cooks. The meats are braised and dipped in yogurt based spiced paste and cooked on slow coal fire for an extended period to incorporate subtle flavors in meats. This might have been mainly to enhance the aroma of meats in otherwise bland paste of nuts like Almonds and cashew. Remember that Red Chili peppers had not yet entered Mughlai cuisine.

Whereas if you give another 150 to 200 years and come down south crossing Vindhyas to Deccan all the way to Coastal Madras state (it included kerala, karnataka also)then the real Hot, Tangy and lip lingering korma taste surfaces . This is because of a new hot spice called CHILLI or MOZAKKA brought from America by Spaniards and Portugese, who brought this spice to India and Asia.Some say that It went to Indonasia and Malaysia first and then to India.This hot spice completely altered the way Indian subcontinent cooked food. I bring to you southern Korma usually referred to as "KURUMA"

KORMA...KURUMA...THE BLISS

INGREDIENTS FOR GRAVY

Onion Paste 1/2 cup
Ginger 2"piece (thumb thickness)
Garlic 10 cloves
Green Chillies 2 Nos.
Coconut Paste 1/4 cup
Poppy seeds paste 2 to 3 spoons
Tomato Puree 1/2 cup
Fresh Curds (mildly sour) 4 spoons
Cashew/Almond paste....1/4 cup (If you do not want to use Coconut paste)
I personally use a little nuts paste along with coconut paste

DRY SPICES POWDERS

Turmeric Powder 1/2 spoon
Cinnamon powder 1/2 spoon
Clove powder of 3 cloves
Anis star 1/4 flower
Fennel seeds 1/4 spoon
Pepper Powder 1/8 spoon
Cumin Powder 1/2 spoon
Coriander Powder 1 spoon
Chilli Powder 1 spoon
Garam Masala Powder 1/2 spoon (optional)
Salt to taste

Fresh Lime juice/ sour curds as souring agents to taste

VEGETABLES OF CHOICE

Green peas 1 cup
Diced Potatoes 250 gm.
Diced Carrot 100 gm.
Diced Tomatoes 1 no.

FOR TEMPERING

Cinnamon sticks 3 to 4 nos
Cloves 5 to 6
Jeera 1/4 spoon (optional)
Bay leaves 2 nos
Anis star 1 no.
Cooking oil/Ghee 2 to 3 ladles

METHOD OF PREPARATION

Make paste of all the ingredients of Gravy and store in different cups. Make powder of Cinnamon, Jeera (cumin), Clove, fennel seeds, Anis star (after removing the seeds) , Black pepper, etc. Try and make fresh powder of Dhania seeds also. Keep aside all the pastes and dry spices.

Semi cook all the vegetables in a pressure cooker/pressure pan after adding some salt and 1/4 spoon of Sugar. This is to preserve and enhance the color of green peas and carrots.

Take a little Ghee/oil in a Kadai/wok add Onion paste after the ghee is Hot, let it turn golden brown. Add Ginger and Garlic paste and turn for two minutes , now add Tomato puree and fry till oil separates, add fresh curds, coconut paste and stir for a minute. Add all the dry spices powders, Garam masala powder and salt. Fry for about another minute. Now add poppy seeds paste along with boiled vegetables and a little water if needed. You can use boiled vegetable water also. Let it simmer for another ten minutes or so. Ensure that the vegetables are properly cooked in spicy juice. Now taste for salt and chillies. If needed, add extra as per your taste. If you need more sour, add sour curds or Lime juice to taste. Mix thoroughly.

prepare tempering with rest of ghee/ oil and add Cinnamon and Cloves , Bay leaves and cumin .When cloves start popping, tamper the Kurma and cover it.

Serve hot after 1 hour after reheating. This Kurma would steal the hearts of all your loved ones.

THENGAI CHUTNEY...COCONUT CHUTNEY...தேங்காய் துவியல்

2009-10-19T08:49:00.001-07:00

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COCONUT CHUTNEY.

Thengai or Thenkai chutney refers to Coconut chutney that is a must with Idli, Dosai and Vada preparation in south India. But very few of us know that Chutney is a Hindi word adopted in wrong meaning by Englishmen via Anglo Indians and exported back to Europe and North America in wrong form, where pickles and mainly sweet preserves are referred to as Chutney. All over India, word Chutney refers to fresh and spicy paste/liquid made using mortar and pastel.
Chutneys are prepared with various ingredients and spices. In sanskrit,Chutney is a food form that means "To Lick" . Chaatan is the Sanskrit word for that. A typical chutny is always slightly higher in saltiness, spiciness and heat. They are meant to enhance food taste and sometimes flavour. Chutnyes are usually accompaniment for bland main item of food like Idli, Dosa or Rice.
Even south Indians especially Tamils stopped referring to THOGAYAL (word for chutney) and started referring to all thogayals aschutneys..

I bring to you the traditional Thengaya Thoghayal aka Coconut Chutney recipe.

SELECTING A GOOD COCONUT

process of preparing coconut chutney must start with selection of a good coconut.
A good Coconut should not have black patches on its shell. It should not have soft dark black eyes at the bottom (which are three in number). Gently press the eyes and if need be scrap them a bit using your finger nails. If very soft and easy to scrap black mass, do not buy the coconut.
Next test is to smell the shell. Rancid coconuts smell . Do not buy cream colored shelled fresh coconuts. They may not have rigid flesh inside. The shell color must be biscuit brown. Next test is shaking, it should sound having some water when you shake a coconut. Try hitting the shell using your knuckles. A healthy coconut would sound with healthy clang.

Next stage is breaking it open in two exact halves. This is an art that comes with experience. A heavy iron short bar is used to crack it open. Iron rod is expertly struck only on equator region (if I may use this expression).After hitting once, it should be turned and hit again on other side or slightly away from first strike region. It generally cracks open on equatorial region. Tap it all around twice or thrice and it should crack open in exact two halves as shown in the picture.

Using an instrument called Thengai Thuruvi, I usually remove pieces as many as I require and freeze extra coconut after washing thoroughly with the shell intact. My coconuts thus last me in frozen condition for months .

If you are using ready made coconut in shredded form which we get in grocer stores all over USA, then you do not need to worry . You can directly use the scrapped coconut for chutney.

Ingredients

Coconut Slices/scrapped... 1 cup
Green Chilies .... 2 to 3
Ginger.............1/2 inch thumb thickness piece
Roasted Gram 2 Tbsp
Salt 1/2 tsp or to taste
Cilantro a few leaves for garnishing
Lime juice/Tamarind juice a little (optional)

FOR TEMPERING

Mustard seeds
Black gram dal 1/ tsp
Curry Leaves 1/2 sprig
Asafoetida.... 2 pinches
Red chilly pepper 1 No.
Oil.....1.5 tbsp

Method of Preparation:

If you are using coconut pieces, first thing to be done is to thinly slice coconut pieces. Add green chili peppers and roasted gram (Dalia in Gujarati) . A cup of water and a stone mortar and pastel is what you require in traditional method. My own experience says that chutney made this way tastes best than going modern food processor way.

Traditional method needs training by mom or elders and modern does not. Make a fine but not too fine paste and add salt to taste.
Transfer the chutney to a vessel and next thing to do is to give it "Sneha Samskara" meaning tempering with oil and spices.

Heat up a little oil in a tempering ladle and add mustard seeds, red chili pepper and black gram dal. When mustard seeds start to crackle, add curry leaves and pout the whole thing on Chutney. Garnish with coriander/cilantro leaves and serve fresh with Idly dosai etc.

Generally a little lemon juice or Tamarind paste is added last to give it a tangy taste. Some people use fresh curds too. But I prefer my chutney on rocks.

Enjoy

Lady grinding chutney foto taken with thanks from "Mysore Blog Park"

MEDHU VADA, THAYIR VADAI, DAHI BHALLA மெது வடை, தயிர் வடை,दही भल्ला

2009-10-18T15:32:00.000-07:00

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MEDHU VADA, THAYIR VADAI, DAHI BHALLA
மெது வடை, தயிர்வடை,दहीभल्ला

ORIGIN OF VADA

The earliest Tamil writings are traced to about 300 BC, but references to edibles and food habits abound in literature between 100 BC and 300 AD (Idaicchangam). Dosai and Vadai, as said above, were popular.

Medu vada or Medhu vada or for that matter any type of Vada has its origin in Tamil Nadu. Though Idly might have come to India along with Hindu kings of Indonesia which in olden days was known as Jawa and Sumtra.
(with thanks from wikipedia)

Medhu vada also known as Ulundhu vada is made from Black gram dal or dehusked black gram and simple spices like Ginger and Green chili pepper and salt.

I usually prepare vadais and make at least three different dishes using basic Vada.
I prepare Plain Vada and Coconut chutney,Thayir Vada and Dahi Bhalla.Thayir Vada is essentially Tamilnadu's form of Dahi vada but more ancient. Dahi Bhalla is Vada dipped in sweetish,salty, spicy curds garnished with roasted cumin powder, chili powder and Date-Tamarind sweet and sour chutney.
My recipe has small alteration from basic recipe in form of usage of two extra ingredients. I use Green gram dal and Rice flour for my batter.

PLAIN MEDHU VADAIS

INGREDIENTS (for thick paste)

Dehusked Blackgram/Blackgram Dal....1.5 cups
Green gram dal (Moong Dal) 2 Tbsp
Rice flour.......1.5 Tbsp
Ginger ....1" piece thumb thickness
Green chili peppers ...2 to 3 nos
Salt....1 tsp or as per taste
(Traditional Medhu vadai does not have Rice flour)
(Plain Medhu Vadais also have whole black peppers mixed with paste)

OTHER INGREDIENTS

For Dahi Bhalla
Fresh Yogurt.....500 ml
Date Tamarind chutney 3 to 4 tbsp
Roasted cumin powder...1 tbsp
Red Chili powder.....1 tsp
Sugar ...2 to 3 Tbsp
Rock salt powder for sprinkling/adding
Cilantro few leaves for garnishing

FOR THAYIR VADAI

Fresh Yogurt.....500 ml
Red chili peppers 2 to 3 nos
Mustard seeds.....1/4 tsp
Curry leaves... 1 sprig
Grated Ginger...1 tsp
Green chili peppers...1 to 2 nos sliced thinly
Cilantro...Few leaves for garnishing
Salt to taste
Oil......1 tbsp

FOR PLAIN VADA
Coconut chutney....1/2 cup
MEDHU VADA WITH COCONUT CHUTNEY

Traditional

Soak dals for 3 hours and using either mortar stone or heavy duty Indian food processor (Mixi), prepare thick paste of dals with ginger and green chili peppers. Add salt to taste and gently mix thoroughly.
Prepare large balls of Marbles of 1.5 inch dia with two palms . Place it on a plastic sheet and pat it to make doughnut like shape. Prepare two to three vadais like this and deep fry in oil on medium flame . When the vadais become light biscuit brown, they are ready. Strain excess oil on tissue paper and serve with coconut chutney.

THAYIR VADA
THAYIR VADAI

Prepare curds for soaking vada by beating with an egg beater . Add salt to taste.Add sliced green peppers and grated Ginger at this stage. Now temper beaten curds as follows.
Take oil in a tempering ladle and heat on high. Add Mustard seeds, Red chili pepper (dry), and when mustard seeds start crackling, add curry leaves and pour it over beaten curds.

Take about a litre of water and boil it. Add plain vadais one by one and soak in hot water for about three to four minutes each. Remove from water, press gently between palms and remove excess water from now soft vadais. Drop them in beaten curds . After about an hour or so, the vadais would have absorbed curds and would be ready to be served. Garnish with cilantro leaves and serve with curds.

DAHI BHALLA

Prepare traditional vadais but with a little rice flour to give it a little body and tufffness. Prepare beaten curd as above but only add salt and sugar in curds. Some people love to sprinkle rock salt on top of vadais and some add it to curds. Prepare cumin powder after roasting to light brown shade.Keep aside. Similarly prepare Sweet Tamarind Date Chutney to pour it over Dahi Bhallas.

Prepare vadas for soaking in the same manner as Thayir Vadais. Drop Vadais in beaten curd and let it get soaked for at least a couple of hours if not three.
When Dahi Bhallas are soft, sprinkle rock salt, powdered cumin powder, red chili powder and using a spoon, pour sweet-sour Date Tamarind chutney on each Dahi Vhalla. Garnish with cilantro and serve with curds.

Enjoy

USING VADA MAKER

TOP VIEW

I use Vada Maker from Anjali equipments as I do not have heavy mortar grinder. Only difference you need to make is, that in place of vada thick paste, slightly flowing batter like idly batter consistancy is prepared by using water. It is poured in vada maker and the handle is depressed directly over kadai/wok with hot oil. Press for four to five seconds and a fine doughnut shaped vada will gently drop in oil. Make sure that bottom end of Vada Maker is just above hot oil. Remember to keep an eye on thickness of vada dropping in oil and when you see that eact doughnut thick vada has formed, release the pressed plunger. Vada will gently be released from vada maker.

BHAJA MOOGER DAL ভাজা মুগের ডাল

2009-10-17T07:50:00.000-07:00

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Raniganj is a small coal town in Eastern India in west Bengal falling in Burdwan district.Every place has its own "smell" and Raniganj is no exception. My memories of Raniganj start with my first visit to "Mamar Badi" as a 14 year old lad and then many subsequent visits during summer holidays. Raniganj had two smells merging into one and giving off that "special smoky aroma" that I always associate with my MAMAR BADI Maternal uncle's house. The first was Anthracite coal smoke and the second was Begun Bhaja being fried on those coal Sigris with dollops of Mustard oil on iron tawa by Masima who stayed plumb next door. Masima was a frail lady of about 40 years. She was cooking Begun bhaja and Bhaja Mooger dal when I first saw her and that impression has always stayed with me.

BHAJA MOOGER DAL ভাজা মুগের ডাল

This is an unique method of preparation of Moong dal which tastes totally different from what we have it in Gujarat and other places. Only south India prepares Moong with rice after frying just like Bengali method. Apart from Raniganj, I loved this dal in a Hyderabad hotel where there was a Bengali cook who would every day prepare this dal for me whenever I visited Hyderabad. This is a recipe from him. I just made a small addition to it. I add Asafoetida in tempering and use of curry leaves.

Bhaja Mooger Dal

Dal, Begun Bhaja and Rice

Ingredients :

Moong dal..... 200 gms
Ghee or oil..... 2 tbsp for frying
Ghee /oil for Tempering 2 tbsp
Red chillies.... 2-3 dried, broken
Shah Jeera....l/2 tsp.
cloves... 5 to 6
Bay leaves)..... 2 Nos
Cumin seeds powder..1/2 tsp
Mustard seeds.....1/4 tsp
Turmeric powder...1/2 tsp
cinnamon - 2 to 3 nos 1" pieces
Ginger- 2tsp shredded.
Asafoetida.....1/4 tsp
Curry leaves..... 1 sprig
Cilantro leaves....A few
Tomatoes (optional) 1 no

METHOD OF PREPARATION

Wash Moong dal and strain it. Wipe any excess water with cloth/tissue paper.Spread it over a clean cloth under the fan and let it be completely dry . Dry for at least couple of hours.
Some traditionalists roast Moong dal direct in pan without adding oil or ghee.You may try this method too.

Dry roast or Fry Moong dal in a wok/pan in Ghee/veg. oil till Moong dal becomes golden shaded. DO NOT LET IT IT BECOME BROWN.Set aside.
Prepare other ingredients and arrange them in a plate.
I do not add tomatoes but you may if you like.
Dice tomato in small pieces and keep aside.

Take a pan/Patela and add 600 ml of water to fried dal, add Turmeric powder and set on medium temperature to cook. Keep stirring every two to three minutes to avoid dal sticking to bottom.Replinsh with hot water as and when water volume gets reduced.

If water is hard in your place, the dal should be cooked in a pressure cooker by adding about twice the amount of water of dal volume.
Depending upon the hardness of water, dal will take about twenty to thirty minutes to get cooked on direct heating method and slighly less in pressure cooker. Cook till done but not it should not be mushy. Add tomato pieces and cumin powder at this stage.

Take ghee/oil in a smallish frying pan/Tempering Ladle. Add dry chili peppers and mustard seeds and heat. When mustard starts to crackle, add Shah jeera, cloves, bay leaves and cinnamon sticks and in 5 seconds, add Asafoetida and curry leaves and then pour it over cooked dal.Cover it. Serve after an hour after re heating.Garnish with Cilantro/coriander leaves. It tastes best with Begun Bhaja and Steaming Rice.

Enjoy

MOR UPUMA...........மோர் உப்புமா

2009-10-16T03:57:00.000-07:00

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MOR UPUMA....மோர் உப்புமா (Rava Upuma In Buttermilk)

INTRODUCTION

Rava Upuma is very nourishing and tasty breakfast variety which , if prepared properly will win you praise from all those who taste it. I am posting a lesser known but equally tasty variation.

MOR UPUMA

Served With Lemon pickle

INGREDIENTS

Rava (samolina) 1 cup (American)
Buttermilk 500 ml (150 ml extra if needed)
Onions 1/2 cup chopped /in small pieces
Green Chilies 4 to 5 finelly chopped
Gingergrated/finely chopped 1.5" piece
Fresh chopped cilantro/coriander leaves 2 Tbsp
Salt to taste
Lemon Juice (optional) 1/2 to 1 spoon

FOR TEMPERING

Blackgram dal 1 spoon
Mustard seeds 1/2 spoon
Red Chilies 1 to 2 (broken in half)
Curry leaves 1 to 2 sprigs
Cashewnuts 5 to 6 nos( Broken )
Ghee/oil 3 ladlefuls(1.5 to 2 oz)

METHOD OF PREPARATION

chop onions, Cut and chop cilantro/Coriander/Grate Ginger and slice Green Chilies in thin rounds and set aside . Now take oil/Ghee in a kadai/steel pan and when hot, add Both the Dals and Mustard and Red chillies. When Mustard starts crackling, immediately add diced Onions and Sprigs of Curry leaves,sliced green chillies and start turning. When onion becomes translucent, add Rava in Kadai and fry for about two to 3 minutes on a low to medium flame. Keep on turning the Rava . At this stage, add chopped Ginger and fry for 45 seconds. Now add sour butter milk and desired quantity of salt to fried ingredients in the the Kadai/pan. Take care that the Samolina Lumps are not formed. You must add the Buttermilk very slowly and must keep on stirring the mix. Let the whole mix simmer on a low flame. Keep some more warm buttermilk on hand in case you feel that the it is less and the Upuma becomes thick. When the the buttermilk is completely absorbed and Rava particles are fully cooked, remove from stove and you may Garnish Mor Upuma with chopped cilantro and fried Cashewnuts.

As an accompaniment, you can prepare coconut chutney or serve with Avakkai pickle or Lemon pickle. Adding Lemon Juice is optional. Some people do not like very sour Uppuma. So use your judgement.

This variation of Upuma tastes totally different. Try and you are sure to be surprised with a wonderful tasty breakfast.

DUM ALOO दम आलू

2009-10-14T08:55:00.000-07:00

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DUM-ALOO ( Fried Baby potatoes in spicy gravy)

INTRODUCTION

Dum aloo is prepared in Northern India from Kashmir to Bengal. Each state has its own version and different ingredients and different cooking methods. Among potato curries, Dum Aloo can rightly be termed as the Man among mice or the Emperor among Kings. The taste and the sheer visual appeal of this dish is great. I like this curry very much because it tastes different with Roti and Parathas and different with rice. The recipe I am giving, is as usual, different from all the recipes you would have tried so far and have got tired using the same. So let us start being different. !!!

PAN OF DUM ALOO (a stage just before adding fresh curds for gravy)

DUM ALOO, PARATHAS AND CHILI PICKLE

INGREDIENTS

(for a family of four , two helpings)
Baby Potatoes 500 gms or 2 lbs.
Capsicum (medium) 1 no.
Green Chilli (med. Hot) 2 to 3 nos
Onion paste (from) 2 onions(1/2 cup)
Ginger Garlic Paste 2 tbsp
Tomatoes 2 nos
cumin Powder 1/2 tsp
coriander Powder 2 tsp
Turmeric powder 1/2 tsp
Chili powder 1.5 tsp
Garam Masala 1.5 tsp
Fresh curds 1/2 cup
Tamarind paste 1/4 to 1/2 tsp
Sugar 1 to 2 tsp
Oil/Ghee for frying 200 ml
Oil/Ghee for tampering 2 to 3 ladles.
Salt to taste

Note:For best results, please grind and powder coriander and cumin seeds just before use.

TAMPERING INGREDIENTS

Jeera (cumin) 1/2 spoon
Cinnamon 1 " sticks 3 to 4 nos.
Cloves 5 to 6 nos
Cardamom 2 to 3 nos (optional)

METHOD OF PREPARATION

Select small baby potatoes of no more than an inch in diameter. Wash and pressure cook in a pressure pan till 3/4 cooked . Remove the pan from fire and peel the potatoes after they are slightly cold. If you let them cool fully, you will not be able to remove the skin easily.
Take a spoon of salt and a little turmeric and smear the potatoes with them properly and set aside to dry any excess moisture from surface.
Prepare pastes of Garlic and Ginger, onions, also make paste of Green chili and capsicum and Tomatoes and set aside.
Prepare all the dry spices and arrange in a dish. Also keep all the tampering spices handy along with them.

Take oil/Ghee in a kadai/wok and fry the baby potatoes on a medium flame till each potato is golden brown. Due to smearing of salt, the top layer may be a bit flaky and crisp. Set aside.

Remove excess oil from kadai and retain about 60 ml and add all the tampering spices. Heat on a low flame till cloves start puffing up. Now add onion paste and Fry till golden brown . Add ginger garlic paste and fry for exactly one minute. Now add Capsicum-chilli paste and fry till oil starts leaving the mass. Add tomato paste and continue frying and stirring. Do not let the gravy stick to sides or bottom at any stage. Now add all the dry spice powders and fry the gravy with powders for about a minute and half. Add curd and salt at this stage and mix thoroughly. Now add the fried baby potatoes in the gravy and first marinate all the potatoes in kadai for about five minutes. Now add water (two cups) and tamarind paste and sugar, and set the flame on sim and let the curry simmer for five to six minutes.

Remove the Dum Aloo from stove and let the curry sit for about 45 minutes. Do not garnish with anything except your love . Reheat and serve with parathas, Poories or chapathis or rice.

Enjoy

ANGIE PIZZA........A tribute to my first follower

2009-10-12T16:19:00.000-07:00

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ANGIE PIZZA (chick pea flour based Indian spiced pizza)

This dish was created by me for the first follower of this blog.This is a desi version of Pizza with Indian spices and ingredients.This dish takes hardly 30 minutes to prepare and is so much filling and tasty that you would come to love this dish and make it again and again.

BATTER SPREAD WITH TOPPINGS READY FOR COOKING

ANGIE PIZZA ON A PLATTER

INGREDIENTS (makes 3 to 4 small pizzas)

Besan/Chickpea flour.....1 Cup (USA measure)
Fine Semolina......2 Tbsps
Ajwain/caraway seeds....1/4 tsp (crush lightly)
Madras Curry Powder.....1 Tbsp
Turmeric powder...1/2 tsp
Chili powder...1/4 to 1/2 tsp
Asafoetida.....1/4 tsp
Salt...........to taste (1 tsp)
water ....for batter

TOPPING

Tomato ....1 medium sized
Onion diced....1/4 cup
Green peppers....2 2to 3 or to taste
Garlic....2 to 3 cloves thinly sliced
Lemon-Garlic seasoning. for sprinkling
Oil...for shallow frying
Mozerella cheese shredded....1/2 cup (optional)

METHOD OF PREPARATION

Prepare not too thin batter with chickpea flour and Semolina using water . It should be like runny icecream consistancy.
Add Anwain,Curry powder, Turmeric , Chili powder, asfaetida and salt. Mix thoroughly in a smooth batter. There should be no lumps . Let the batter stand for about 30 minutes.

Dice Tomato, Onion, Slice Garlic, green peppers and grate cheese and keep aside.

Take a shallow pan and heat on low flame. When it is hot, spread a little oil and then pour the batter and spread it like you would spread Dosai batter. It should be thickish like Uthappam.Now reduce the heat to low and spread all the topping on up side of the batter on pan. Slightly pat the toppings to see that they get embadded to the batter.

Let the under side get cooked on low heat for 10 minutes to a light biscuit brown shade. Invert the pizza to cook the topping side for further 10 minutes. Sprad a little oil before you invert to cook toppings side.
Once the topping side is properly fried to medium , serve piping hot Angie Pizza with tomato sauce or Cilantro chutney.

I have fallen in love with Indian Angie Pizza and so will you once you make it and enjoy its rich taste. I think it is best dish for winter and rainy season.

Enjoy

NOTE:

If you have a problem of cooking the topping side properly if your batter is spread thick, I would suggest to use electric oven just for the topping for 15 minutes at 350C.(after you tawa fry as usual) I did the same as I found that some portion was not cooking evenly. Oven did an excellent even job .

KAALAN കാളന്‍

2009-10-10T15:55:00.000-07:00

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KAALAN Enchanting curry from Kerala

If anyone can create magic using minimal number of spices and simple ingredients, it is Malayalis . Give a free run to a Palaghat Iyer and he or she will show how to prepare best dishes out of anything using very few spices. Aviyal or Kaalan come to any one as big and tasty surprise. Though these simple dishes do not tingle the mouth , they remain in your memory as wonderful food.I am posting my fav recipe of Kaalan here for you.

Magic Potion Called Kaalan

Closer View

INGREDIENTS
Raw plantain 1 no.
Elephant Yam/suran (Amorphophallus) 350 gms
Curry leaves 1 sprig
Turmeric powder 1/2 tsp
Black pepper powder 1/2 tsp
Coconut oil 3 spoons
Red chillies 1 to 2 nos.
fenugreek seeds 1/2 tsp
Mustard seeds 1/2 tsp
Sour curd 2 cups
Salt to taste

TO MAKE INTO PASTE

Coconut 1/2 Grated
Green chillies 4 to 5 of medium hot variety
Cumin seeds 1 tsp

METHOD OF PREPARATION

First prepare paste of coconut, cumin seeds and Green chillies. You can use an oriental blender to do this but in my opinion, if the paste is made using mortar and pastel. the taste is far far better. Make 1" cubes of elephant yam (suran) Raw Banana and pressure cook along with pepper powder, turmeric powder, salt and curry leaves. Take care not to over cook as yam has a tendency to get overcooked very fast. You can cook directly instead of Pressure cooking, in a pan. When done, add the ground paste of coconut and chilies along with curd and heat till it starts to simmer.

Temper it with fenugreek, mustard and red chilies heated in Coconut oil.Some orthodox cooks prefer to fry fenugreek seeds and powder them and add along with coconut paste. When mustard seeds start to crackle, pour over Kaalan and immediately cover the vessel. After a minute, heat Kaalan on a medium flame and bring to boil. Use water judiciously as Kaalan must not be watery like Kadhi

TADAAKIYU તડાકીયુ

2009-10-08T16:27:00.000-07:00

TADAKIYUN તડાકીયુ (Radish Green or Turnip Green-Tomato Salad)

INTRODUCTION

Salads are an integral part of any Indian meal. Like their western counterparts, Indian salads can be regular salads, salads with oil dressing, salads which have partially cooked or partially fried or deep fried ingredients.Some salads have spices and some are just SALADS .

I am partial to Radish and my first salad comes in the form of radish leaves salad which I bet You would never have tasted prepared the Gujarati way. This was my mother's favourite and is mine too!! So without much ado, here I go.......

BOWL OF TURNIP

INGREDIENTS

Radish/Turnip leaves 10 leaves(Avoid old leaves)
Tomato 1 no. (Big)
Asafoetida 1/4 spoon
Red Chili powder 3/4 spoon
Salt to taste
Salad oil/peanut oil 2 Tbsp.

METHOD OF PREPARATION

Select clean hot radish leaves or Turnip leaves if you do not get radish greens in your place. Remove central stalk with a sharp knife. Cut all the leaves similarly and arrange five leaves and cut leaves to make about 3 to 4 mm width long slices (ribbons). Set aside.If you want, you may chop them in smaller bits also. Dice tomatoes into 1/4 " pieces. Select tomatoes which are firm and not too sweet. Now mix both chopped greens and tomatoes and all the dry spices. I don't use any other spice. Add salt and finally add oil and mix thoroughly. Remember to add slightly more salt as this tastes great with anything.

VEN PONGAL வெண் பொங்கல்

2009-10-07T16:43:00.000-07:00

VEN PONGAL வெண் பொங்கல் (yellow lentil hotch-potch S.Indian style)

INTRODUCTION

Word "PONGAL" conjures up very fond memories of 40 years I spent in Madras which happens to be my birth place. I remember the day of Pongal always falling on 14th January. People with new clothes,Cows and bullocks with all the decorations and freshly painted horns , smell of fresh Pongal cooking all around and we the children dividing our time between the festivities and kite flying.
I am a sucker for everything South Indian. Even now in USA, I stop in my tracks when I hear people talking in Tamil, Telugu Kannada etc and start a conversation with them. My home cooking and eating habits are mostly southern Indian.
Pongal is a favorit dish loved by all of us and I never get tired of cooking this simple food .

Pongal, as Venpongal is known, is very popular breakfast item. But we generally prepare it as a dinner item. It is the best comfort food along with Gujarati khichadi as its Northern counterpart. It is enjoyed best with coconut chutney.

VEN PONGAL

PONGAL CHUTNEY

INGREDIENTS

1 Cup Of Rice (don't use old rice)
1/2 Cup Moong Dal (green gram dal)
1 Tea spoon of Cumin powder (Pound with mortar )
1/2 spoon of Broken Black Pepper
1/2 Spoon of Whole black pepper
1/2 Cup of Ghee (small cup)
2 Broken Red Chilies
8 Cashew nuts broken in half or 1/4th
2 Sprigs of Curry leaves

METHOD OF PREPARATION

First roast the Dal in ghee till it turns light pink in colour. Cook this roasted dal along with fairly new rice in a pressure cooker. Add along with dal, whole black pepper 1/2 spoon and also 1/2 spoon of Jeera in the pressure cooker. After first whistle , remove the cooker from stove and let steam subside. Now take some Ghee in the kadai/wok and fry Cashew nuts till they turn pinkish brown. Frying must be done on a low flame. At the end of cashew frying, add Curry leaves and 1/2 spoon of cumin seeds and turn it twice or thrice but no more than 15 seconds. Some people fry whole black peppers along with cashew instead of adding while cooking.

Immediately add the cashew and the contents of Kadai/wok to Dal Rice mixture. Now add Salt to taste. Some people prefer to add salt during steam cooking. I prefer to add half during cooking and half after the whole thing is ready. It is safe to follow my method. Now thoroughly turn the Ven Pongal in the vessel so that salt, cashew, broken black pepper and Jeera etc mix well. Close the lid of cooker again for fifteen minutes. This will ensure cumin flavour to spread. cumin should be semi broken. Prepare Coconut chutney and serve with pongal.

Enjoy!!!!!

SABOOT MASOOR साबुत मसूर

2009-10-06T18:25:00.000-07:00

SABOOT MASOOR .......( EGYPTIAN LENTIL )

Whole Masoor or SABOOT MASOOR is one of my favorit Lentil that I love to cook time and again. The taste and its subtle flavor comes out very well if it is cooked directly in pan after soaking for two hours. My maternal uncle in Raniganj was a master cook of all that is spicy and had gravy in it. Both Masoor dal and saboot masoor were his speciality. I have made some changes in mode of cooking to his recipe. I am sure you too would love to cook this wonderful dal.

MASOOR IN PAN

READY TO SERVE

INGREDIENTS

Masoor whole (Egyptian Lentils) 200 gms.
Onion 1 no.(medium)
Garlic 2 to 3 cloves if large and more if small.
Ginger 1." piece ( Thumb thick)
Green Chillies (thin round slices) 2 to 3 nos.
Tomato 1 No. cut in small pieces (optional)
Lime Juice 1tbsp
Asafoetida for direct addition 1/4 tsp
Asafoetida 1/4 sp for Tempering
cumin seeds 1/2 tsp
Turmeric powder 1/2 tsp.
Cumin Powder....1/4 tsp
Cilantrol 2 to 3 tsp (nicely chopped)
Oil...2 ladles
Cloves 3 to 4 nos
Cinnamon stick 1 or 2 small pieces
Bay leaf 2 nos.
Salt To taste

METHOD OF PREPARATION

Soak Masoor Lentils for at least couple of hours in warm water. Cook lentils in a wide mouth vessel/pan with direct heat till you get well cooked lentils but not mushy. This takes about 30 minutes depending upon hardness of water. If you have hard water, it would be prudent to pressure cook Lentils . But take care to add just enough water so that they get cooked but are not mushy (if you are using pressure cooker method).It should retain whole body and not mismashed and overcooked as in sambar type.
Set aside when cooked.
Slice onions, Green chilies and set aside.Next slice Garlic in thin rounds and set aside. Add grated Ginger to cooked Masoor first .Now take oil in a Kadai/wok and add cumin seeds and asafoetida cloves and cinnamon sticks.When cloves puff up,add Green chillies and onion on a medium flame. As soon as onion starts becoming pinkish and sticking to sides, add Garlic slices, Turn for about 20 seconds at the maximum. Do not over fry Garlic . Pour the tempering on top of the cooked Lentils and cover immediately.

After five minutes, add salt ,Jeera powder and Turmeric and add lime juice on top of the Lentils and mix gently with a ladle , Let the Lentils set for about an hour before lunch or dinner. Re heat before serving.
Enjoy with Paratha, Rotis and Plain Rice. . You should garnish with cilantro just before serving .

IDLY....IDLI ಇಡ್ಲಿ இட்லி The best rice cake.

2009-10-06T10:45:00.000-07:00

IDLY....IDLI இட்லி

Idly or Idli, occupies a place of utmost importance in south Indian cuisine. I can say that Idli is the flag bearer of a long line of wonderful southern foods which IMHO are most stomach friendly, easy to digest and full of energy, fiber and easy to prepare.

Gujarat and Karnataka has a very old link. The link is Jainism. There are words in Gujarati like DHOSA, IDADA (idali?) which no other region shares.
I think it was Jains who migrated to Gujarat from Karnataka and Jain Munis who came for vihar to Gujarat from South, must have brought Idly with them.
Even today, Idada are made using Black gram and Rice. They have been wrongly
classified as a type of Dhokra/Dhokla.
Idada is prepared exactly like Idlies without any addition of spices.

So let us go into the history of Idli or Idly.

As per Wikipedia, History of Idly is as follows.

History

Idli has a long history in southern Indian cuisine. One mention of it in writings occurs in the Kannada writing of Shivakotiacharya in 920 AD,[1] and it seems to have started as a dish made only of fermented black lentil. Chavundaraya II, the author of the earliest available Kannada encyclopedia "kopakara" (c. 1025), describes the preparation of idli by soaking urad dal (black gram) in butter milk, ground to a fine paste and mixed with the clear water of curd, and spices.[2] The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, The Manasollasa, written in Sanskrit ca. 1130 A.D. There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the ingredients used in preparing idli have changed, the preparation process and the name have still remained the same.PERIOD

I follow a traditional recipe as follows.

INGREDIENTS

3 parts Par Boiled rice (Idly Rice) (600 gms)
1 part de husked whole Black gram/ Split Black gramm Dal (200 gms)
1/2 tsp Fenugreek seeds
1.5 tsp salt
1.25 liter water

Method of preparation

Soak Black gram and rice separately in non chlorinated water for 3 hours. Wet grind both separately using wet grinder or Indian food processor into thick paste. Rice paste should have fine granular feel and should not be turned into smooth paste like that of dosais.

IDLY BATTER AFTER WET GRINDING

When done, mix both pastes and add salt . Mix thoroughly.
Leave it over night in a warm place to ferment.
Generally the batter increases to 2.5 times in volume.

FERMENTED IDLY BATTER

Next day, taste for salt and agitate the batter to remove excess air.
Pour ladleful of batter into pre oiled Idly plates and steam cook.

POURED IN IDLY MOLDS

IDLIES AFTER STEAM COOKING

IDLIES SERVED WITH SAMBAR,CHUTNEYS AND IDLY PODI

Enjoy with chutneys, sambar and Idly podi.

RINGANA BATETA NU BHARELU SHAAK.. Stuffed potato&Brinjal curry

2009-10-05T08:06:00.000-07:00

As I have already mentioned, stuffed vegetable curries are my weakness. Stuffed Brinjal-Potato curry with little thick gravy is a curry you would not want to miss.
There are many different types of fillings which differ from region to region. But I prefer to cook this dish with my own way . Though it is not too much different from general Gujarati method and ingredients, I use dry powder of lentils which are pre soaked and dried.

This curry is so great that you would keep asking for more.
This is best enjoyed with hot Rotlis(Gujarat flat bread) and also rice.

STUFFED AND READY

READY TO SERVE

INGREDIENTS

1/2 cup Split chick pea (Channa Dal) saoked and powdered
Baby Brinjals 150 gms
Small potatoes 300 gms
Onion Grated 1 medium sized
Red Chili Powder 2 tsp
cumin Powder 1/2tsp
Turmeric powder 1/2 tsp
coriander powder 3 tsp
Asafoetida 1/2 tsp (compounded) or as per taste
Salt 2 tsp or to taste
cooking oil for dough 2 to 3 tsp
Cilantro for garnishing

TEMPERING

Cooking oil 1.5 to 2 oz
Mustard seeds 1/4 tsp
Asafoetida 4 pinches

METHOD OF PREPARATION

Cut and discard the stalk of Brinjals. Make one single cut in middle uptill the 3/4 way to stalk as shown in picture.Peel potatoes and cut them as shown in picture. Set aside.
Prepare
dough for stuffing as follows.
Soak Channa Dal for 2 hours. Strain and dry for 2 hours under fan. Powder in a blender. Please take care that the dal is absolutely dry otherwise it will be lumpy.

Grate the onion and add cooking oil for dough with Coriander, Jeera powders, Turmeric and salt to powdered dal and prepare a firm dough by mixing well.Water from onion is generally enough to make firm dough.

Take oil in a Kadai /frying pan or pressure pan add Mustard seeds and when they start spluttering add 4 pinches of Asafoetida.Carefully place stuffed potatoes and brinjals at this stage. Over a slow fire, fry them Carefully, keep turning them till they become tender and get cooked. I prefer to add about four to five ozs of water to the pressure pan from sides without touching vegetables and pressure cook instead of turning them now and then when using a frying pan. Take care not to over fry or burn them or let them stick them at the bottom of the pan if you are using direct heating method. If you are using pressure pan, remove from stove after first whistle (Indian pressure cookers whistle when done) I sprinkle extra stuffing dough all over the vegetables in pressure pan to get thick gravy.
When done, sprinkle fresh coriander leaves and serve with Rotis/Paratha or with rice.

Enjoy

BHARELA BHINDA NU SHAAK ભર્યા ભીંડા નું શાક

2009-10-05T06:33:00.000-07:00

STUFFED OKRA ભર્યા ભીંડા નું શાક

INTRODUCTION

I have a great liking for any stuffed curry. This is because the stuffing is so much varied in different regions that the dish tastes totally different from region to region. Among my most favorit stuffed curries, Okra and Stuffed Potato and Brinjal(baby egg plant) are at top of the list.
Use of soaked and powdered dal in place of traditional Chickpea flour (Besan),
is my new creation This is one curry you should never miss to try.

STUFFED AND READY FOR FRYING PAN

FRIED AND READY TO BE SERVED

INGREDIENTS

1/2 cup Split chick pea (Channa Dal) saoked and powdered
Small tender Okra 250 gms
Onion Grated 1 medium sized
Red Chili Powder 1 tsp
cumin Powder ¼ tsp
Turmeric powder ¼ tsp
coriander powder 1.5 tsp
Dry Mango powder/Amchur 1/4 tsp
Asafoetida ¼ spoon
Salt to taste
Cooking oil 3 table spoon for tempering
cooking oil for dough 1 tsp
Cilantro for garnishing

TEMPERING

Cooking oil 1 oz
Mustard seeds 1/4 tsp
Asafoetida 2 pinches

METHOD OF PREPARATION

Cut okra at both the ends and discard the stalk. Make a long slit in the middle for the stuffing. Set it aside. Now prepare the stuffing in the following manner.

Soak Channa Dal for 2 hours. Strain and dry for 2 hours under fan. Powder in a blender. Please take care that the dal is absolutely dry otherwise it will be lumpy.

Grate the onion and add Coriander, Jeera, Turmeric and Dry mango powders and also salt to powdered dal and prepare a firm dough by mixing well.Water from onion is generally enough to make firm dough.Stuff each okra carefully.

Take oil in a Kadai /frying pan, add Mustard seeds and when they start spluttering ad a couple of pinches of Asafoetida.carefully place stuffed Okras at this stage. Now over a slow fire, fry them Carefully, keep turning them till they become tender and get cooked, take care not to over fry or burn them or let them stick them at the bottom of the pan. When done, sprinkle fresh coriander leaves and serve with Rotis/Paratha or with rice.

ENJOY

SHAKKARIYA NO SHEERO શક્કરિયા નો શીરો

2009-10-03T13:15:00.000-07:00

SHAKKARIYA NO SHEERO

To be born in a vedic Brahmin family and fasting, fasting feasts, other feasts and generally talk of food go hand in hand. My childhood was spent in a very small village of Gujarat in a family where my aunt reigned supreme in the whole community for her expertise in food preparation.

Fasting days were no problem for a foodie like me because the fasting dishes galore was huge. Actually I used to eat more on fasting days than normal days.

One thing that I loved most from the fasting food she prepared was Shakkariya/Ratalu No Sheer.This is a sweet potato Halwa she prepared. I was and am still , a sucker for sweets. I loved this sweet very much. She also used to make same type of sweet from usual humble potato. That recipe I will post some other day but today it is Shakkariya No Sheero aka Ratalu No Sheer.

SHAKKARIYA NO SHEERO

Ingredients

1.25 kg. Ratalu (sweet potatoes)
350 to 500 gms sugar(as per taste)
150 Gms Ghee (rarified butter)
50 gms Almond, sliced into slivers
25 g. Raisins
cardamom 1/4 tsp powder
Kesar (saffron),food color
Dry fruits (optional)

Method Of Preparation

Select medium thick sweet potatoes.Steam cook sweet potatoes but see that you do not over cook.
Peel and mash. Remove fibers if any.

Take ghee in a kadai or thick pan and add raisin and
whole or halved Cashewnuts.

(if you want to add, you can add other dry fruits nuts etc).
Fry just a little.

Now add mashed sweet potatoes and fry for about eight
to ten minutes on medium heat.

When ghee starts to seperate from sides and middle, add sugar.
and powdered cardamom and stir briskly .

Some people add milk khova also at this juncture .Keep stirring
When the sheera thickens, remove from stove and let it cool.

Garnish with rose petals,slivered Almonds and Serve warm or cold.If you want, you can add kesari color
or a few strands of kesar crushed in warm water just befor you remove from stove.

I love this sheera and so will you and your family members.

KANDA-POHA कांदा पोहा

2009-10-03T08:35:00.000-07:00

KANDA POHA (Beaten rice with Onion and spices)

A visit to Maharashtrian home would invariably result in you being offered famous Kanda-Poha.

My first taste of this wonderfully simple but very tasty dish was at PACHMARHI in Madhya Pradesh during summer of 1978.It was at the home of maharashtrian army colonel.Not that we Gujaratis do not eat Poha, but we generally have Batata-Poha omitting onions.I fell in love with this Maharashtrian gem at first bite itself.
Kanda Poha is a traditional Indian(Maharashtrian)snack which sometimes works as
main dish also.There are many variations.I am giving the one I like most.

IF YOU ARE ENTERTAINING PLAYFUL CHILDREN

INGREDIENTS

3 cups beaten rice (poha)
2 Tbsp cooking oil
1 tbsp of Golden raisin
8 to 10 broken cashewnuts
1/4 to 1/2 tsp turmeric powder
2to3 green chilies chopped
1 small onion, thinly sliced
1 potato,(optional)
salt to taste
Sugar 1 tbsp
Little water to sprinkle
1 Tbsp lemon, juice
chopped cilantro (1/8 cup)
1 sprig of Curry leaves.
1/2 tsp mustard seeds
1/4 tsp cumin seeds
5 to 6 Cloves
2 to 3 nos cinnamon bark pieces 1" size

METHOD OF PREPARATION:

Select beaten rice(POHA) which are firm and not waferlike. Ask for Jada/Mota poha.
Poha is available in different thicknesses. Hence select firm but not too thick and small poha.

Soak poha in enough water to cover for 5 to 7 minutes.
First drain excess water and squeeze out by pressing handfuls of beaten rice.
Don't press too hard or else poha will become broken useless mass.
But don't let much water be left or else the end dish will become soggy.Set aside .
You may use thick tissue /kitchen paper to spread and then use poha.

Dice potatoes in small size of 3 cm cubes and set aside.

Heat oil in a Kadai/skillet , add the mustard seeds,cumin seeds, curry leaves
and finely cut green chillies. Add raisins last.

When the mustard starts to splutter, add cloves, cinnamon and add onion and later potato and saute for four to five minutes.

Add salt and sprinlkle little water, and cover with a plate.

After 5 minutes, uncover, add poha, sugar, lime juice and gently mix thoroughly.

Heat for another 5 minutes on medium flame.

Take care not to break poha as it will lose its appeal.

Remove from stove, Garnish with chopped coriander.Serve hot.

NOTE:

I prefer to add a pich of clove powder and two to three pinches of cinnamon powder along with sugar and lime juice

KHICHADI મગ-ચોખા ની ફોતરા વાળી દાળ ની ખીચડી

2009-10-02T15:15:00.000-07:00

FOTRAWALI MAG NI DAAL NI KHICHDI

This khichadi is a comfort food all over Gujarat and all Gujarati homes all over the world. It is filling and easy to digest. This khichadi induces deep sleep. With old people, this is the food of choice.This khichdi is generally prepared in the evenings as dinner.

My aunt used to cook this khichadi in a vessel coatedon the inside with tin and outside with a layer of clay . She would put it on a chulha immediately after noon lunch was over. The khichadi was cooked over a slow heat for atleast three to four hours. The khichadi had an awesome texture and taste.She generally used to prepare either egg plant and potato curry or ridge gourd curry as a side dish.

KHICHADI and KADHI

THIS IS HOW YOU WOULD PREPARE

Take khichadi rice (or any new rice of your choice). Add equal quantity of Split Moong with green husk intact.

Wash thoroughly. Add 2 times the water volume by volume of Rice Dal mix. Add 1/2 tsp Turmeric powder, 1 or 2 tbsp of Peanuts,1/2 tsp of Hing, 2 sprigs of Curry leaves. 2tsp of salt.2 ladles of Desi ghee.

Put it in the pressure cooker but not in seperators but use a patela. (I would love to cook this on a slow heat for 3 to 4 hours.) After three whistles, remove from stove. Give atleast 1 hour etra standing time which we Gujaratis call as of VISAMVA time to khichdi.

Remove the lid and aroma of Khichdi hitherto unexperienced by you will greet you.
Enjoy with Ringna Nu Rasawalu shaak or any Spicy curry of your choice or Kadhi. Avakkai pickle is my choice.

Khat-Mithu Lila Tameta Nu Shaak ખટ-મીઠું લીલા ટામેટા નું શાક

2009-10-02T12:45:00.000-07:00

Khat-Mithu Lila Tameta Nu Shaak......Gujarati style.
(Sweet sour Raw-Green Tomato Curry)

My aunt in our village was one of the best cooks of Gujarati food I have ever come across. Stuffed baby raw tomatoes , Okra , Baby Brinjals and potatoes were her speciality. This dish is a tribute to her from my side. Bless her soul.
This is a sweet-sour curry. Now a days, we get hybrid tomatoes which are not very sour and are not good for this recipe. So please select a sour variety.

STUFFED AND READY FOR COOKING

COOKED TOMATOES

INGREDIENTS

Raw Tomatoes(Sour) 300 gms
Kothmir/cilantro.....2 tsp (For stuffing
Kothmir.............For Garnishing
chickpea flour/Besan.1/2 cup
coriander+Cumin powder 1.5 tsp
Turmeric............a pinch
Chile powder........3/4 tsp
Asafoetida..........1/4 spoon
Salt................3/4 tsp or to taste
Oil.................1/2 ladle
Jaggery/Brown sugar.............3 tsp or 4 as per sourness of Tomatoes

Tempering

1/4 cup Oil
Mustard...1/4 tsp

Indian 1 cup means 100 ml.The measurement is Indian

Method Of Preparation

Prepare dough using all the ingredients (except Tomatoes).

The consistency should be slightly firm as Paratha dough.

No water is to be used for preparing stuffing masala dough.

This is because tomatoes will leave water when stuffed.

Check for salt and spices.

Make top cross cuts on each green tomato and carefully stuff each
tomato. Leave the stuffed tomatoes for about fifteen minutes.

Place the tomatoes carefully in a non stick pan and then give Tadka of Just Mustard .
Add very little wate (1/2 to 3/4 cup) along the sides without disturbing stuffed tomatoes.

Cover the pan and let it cook in steam and also own juices for about ten minutes.
Check after ten minutes. If tomatoes are cooked, remove from fire, Garnish with Kothmir.

Enjoy with Rotis, Parathas or poories.

Variation:
Some people use Garlic also in stuffing but its not common.

Photographs courtsey Veena