Author Archive

VARIETY RICES-SWEET PONGAL

Ingredients:

* Raw rice 1 cup

* Split Moong dhal half cup

* Crushed Jaggery 1.5 cup

* Ghee half cup

* Cashews 10 no

* Dry grapes 10 no

* Cardamom 4 no

* Green camphor (Pachai Karpooram) half pinch

Procedure:

1. Dry roast moong dhal in slow flame till it turns golden brown

2. Add to rice, wash with water and drain

3. Add five cups of water and pressure cook for five minutes.

4. Bring to boil one and half cups of water in a vessel, add jaggery. When fully melted, remove from heat, filter out any dust and continue to cook till it attains half string consistency.

5. Smash the rice gently, add the jaggery syrup and mix well

6. Heat quarter cup of ghee, roast cashews and grapes and add to the pongal and mix well.

7. Heat the pongal for 2 to 3 min, with constant stirring and remove from heat

8. Add crushed cardamom and powdered green camphor, and remaining ghee and mix well.

Masala Vadagam

Ingredients:

* 250g rice flour

* 25g sago

* small onion 100g

* green chili 3no

* curry leaves 10no

* sombu 2tsp

* cinnamon 1″

* salt to taste

* Lemon juice 10 drops


Procedure:

1) Wash and soak sago in water overnight.

2) Peel and cut onion into slices, cut green chili into half cm pieces, cut curry leaves, crush coarsely sombu and cinnamon.

3) Take rice flour In another vessel and add 250 ml water and salt to taste. Mix well to a thick batter.

4) In a thick bottomed vessel, bring half litre of water to boil, add soaked sago, stir often, and cook till it becomes a thin gravy.

5) Reduce to medium heat and slowly add rice batter with constant stirring for about 6-8min, add all spices, mix well and switch off heat.

6) Add ten drops of lemon juice and mix well.

7) While medium cool, split into smaller pieces and sun-dry for 2 or 3 days.

Note: For regular Vadagam follow the same procedure with the following variation in procedure 2) Grind green chili into paste, add 2 tsp asafoetida powder, 2 tsp jeera, 2 tsp ajwain. Use star murukku achchu to make regular vadagam.

Pongal Sambar

Ingredients:

* Pumpkin, Ash-gourd, Sweet potato, Potato, Carrot, Beans, Avarai, Mochai, Drumstick, Brinjal, Ridge-gourd – totally 1 kg – cleaned and diced.

* Door dhal -200g

* Red chili 10, Coriander 6 TBS, Bengal gram 2 TBS, Fenugreek 2 TBS, Pepper 1 TSP, Jeera 1 TSP, Snauf half TSP, raw rice 1 TSP, Asafoetida 1tsp.

* Small onion – whole, pealed – 200g

* Tomato 200g

* Green chillies – diced -4 no

* Curry leaves, coriander leaves for garnishing

* Oil 50ml, 2 TBS ghee, mustard seeds 2 TBS, Split urad dhal 1 TBS, red chili 4, Asafoetida 1 TSP for seasoning.

* Tamarind juice – 2 Tsp

Procedure:

  1. Pressure cook Door dhal with Asafoetida, turmeric powder and adequate water (4-5 whistles)
  2. Bring to boil two litres of water in a heavy bottomed vessel, add pinches of Asafoetida and turmeric powder, add diced vegetables. Add hard cooking vegetables first, after ten minutes, add the other vegetables and add salt 1 TBS, 1 TSP red chili powder, 2 TSP coriander powder. Cover with a lid and cook till the vegetables get fully cooked. If more water is needed, add only hot water. Add tamarind paste or juice.
  3. Dry roast channa dhal, coriander seeds, red chili, Fenugreek, pepper, Jeera, Snauf, raw rice, Asafoetida one by one in slow fire or adding one after the other in ten second intervels. Allow it to cool and powder it coarsely.
  4. Add cooked door dhal to the vegetables in step 2, continue to cook for two more minutes, add the ground masala powder, mix well add hot water for needed Sambar consistency. Check for salt level.
  5. Heat oil in a kadai, add split urad dhal, mustard seeds, Asafoetida, broken red chili, curry leaves till they splutter. Remove from heat and add ghee. Mix this seasoning to the Sambar mix, boil for one more minute, add the garnish and serve with white pongal, rice, idli or dosai.

Sweet mango pachadi

Ingredients:

  • Raw mango 300g
  • Jaggery 100g
  • Ghee 1 tbsp
  • Cardamom 2 no powdered (optional)
  • Red chilli 1 no, broken into two pieces
  • Curry leaves 10 no
  • Mustard seed 1 tsp
  • Oil 1 tbsp
  • Coconut grated 1/4 cup

Procedure:

1 Heat oil in a kadai, add mustard seeds and let it splutter

2 Add chilli pieces and curry leaves

3 Add water and bring it boil

4 Add mango pieces, cover it with a lid and simmer for 7m or till the gravy thickens

5 Add jaggery and continue cooking for 3m more or till gravy thickens

6 Remove from heat, add ghee, coconut and cardamom. Mix well and serve

Schezwan sauce/chutney

Ingredients:

  • Dried Red chilli 2 cups
  • Oil 1/4 cup
  • Garlic finely chopped 1/4 cup
  • Ginger finely chopped 2 tbsp
  • Pepper powder 1/2 tsp
  • Vinegar 2 tbsp
  • Soy sauce 2 tbsp
  • Tomato sauce 2 tbsp
  • Sugar 1 tbsp
  • Salt to taste

Procedure:

1 Soak red chilli in hot water for 30m, blend smoothly and keep aside

2 Heat oil in a kadai, add garlic, ginger and saute well

3 Add chilli paste and saute for 2m

4 Add 1/4 cup water and mix well

5 Cover with a lid and simmer for 15m or till oil separates

6 Add pepper powder, vinegar, soy sauce, tomato sauce, sugar and salt

7 Mix well and, when cool, store in a container 

Banana Fritters(Pazha vadai)

Ingredients:

  • Very ripe banana 4 no
  • Jaggery. 250g
  • Wheat flour 3 Tbs
  • All purpose flour (Maida) 2 Tbs
  • Rice flour/ Suji(Rava) 1 Tbs
  • Grated coconut 3 Tbsecure:
  • Ghee 3 Tbs
  • Cooking soda
  • Cardamom 4 no -crushed
  • oil for deep frying

Procedure:

  1. Pour 2 Tsb of ghee in a kadai, add grated and heat until it turns golden brown and keep aside.
  2. Put jaggery in a kadai, add 50 ml of water and boil for 3m. Filter the syrup to remove dust and keep aside
  3. Peel and mash the ripe bananas without any lumps, add cardamom, roasted coconut, cooking soda, jaggery syrup, 1 Tbs ghee and mix well.
  4. Add required quantity of wheat flour, maida and rice flour to banana paste to get vada consistency.
  5. Heat oil in a kadai in medium flame, take a handful of banana batter and drop it in oil as small balls. Fry in medium flame till they turn dark golden brown. Drain the oil and serve.

Kothsu (Kumbakonam)

Ingredients:

  1. Moong dhal 100g
  2. Chana deal 2 Tsp
  3. Urad dhal 1tsp
  4. Coriander seed 1 Tsp
  5. Red chilli 6 no
  6. Jeera half tsp
  7. Cuscus 1tsp
  8. Asafodita 1tsp
  9. Curry leaves 12 no
  10. Coriander leaves for garnishing
  11. Mustard a1 Tsp
  12. Big onion cut into big pieces or small whole onion 100g
  13. Brinjal 200g- cut into 1” squares
  14. Red chilli. Powder 1tsp
  15. Turmeric powder. Half tsp
  16. Jaggery. 2 Tsp
  17. Coconut oil. 1Tsp
  18. Cooking oil 1Tsp
  19. Gingelly oil 1Tsp
  20. Salt to taste

Method:

  1. Boil 100g moong dhal with adequate water. Drain and keep aside.
  2. Heat 1 Tsp coconut oil in a kadai, add 1 Tsp channa dhal, 1 Tsp coriander seed, 4 red chilli, half tsp jeera, 1 tsp cuscus, 1 tsp asafodita, ten curry leaves and roast till golden brown. Allow it to cool and powder it.
  3. Heat 1 Tsp oil & 1Tsp gingelly oil in a kadai, add 1 Tsp mustard and when it splutters, add pieces of onion, brinjal, 1tsp salt and cook for 5m. Add 1tsp red chilli powder, half tsp turmeric powder and mix well. Add 250ml water and boil for 5m till brinjal gets cooked. Add boiled moong dhal. Remove from heat and keep aside.
  4. Heat 2Tsp oil in a kadai, add 1Tsp channa dhal, 1 tsp urad dhal, 2 broken red chillies, 3 curry leaves. Add the gravy in step 3, 2Tsp jaggery and boil for 2 m. Add masala powder from step2. Stir well, remove from heat and garnish with coriander leaves. Check for salt level and correct it.

Shark (Sura) Puttu

  • Shark (Sura) fish pieces 500g
  • Onion cut into thin pieces 1 cup
  • Green chili 3 no & ginger 1″- cut into thin slices
  • Mustard seeds, split urad dhal each 1 tsp
  • Red chili 1 tsp
  • Turmeric powder ½ tsp
  • Pepper -coarsely crushed- 1 tsp
  • coconut scrapping 1/4 cup
  • Gingelly oil -4 tbsp
  • Curry leaves, coriander leaves
  • Salt

Procedure:

  1. Wash the fish pieces. Bring water to boil, add 1 tsp turmeric powder, add fish and boil for 2 minutes. Remove the fish, allow it to cool, remove the skin. Knead the cooked fish into small pieces and remove the bones.
  2. Heat 2 tsp of oil in a kadai and add mustard seeds, urad dhal, curry leaves, onion pieces, green chili and ginger pieces till they turn light brown.
  3. Add chili powder, turmeric powder, salt and saute for 2 min.
  4. Add the fish and turn frequently to mix and cook well in slow fire for 3 min.
  5. Add coconut scrapings, coriander leaves and remove from heat.
Tags: ,  Non-Vegetarian
Category: Non-Vegetarian

Shark Fish (Sura meen) Kulambu

Ingredients:

  • Fish 500 grams (1 lb)-Preferred fish: Shark (Sura)
  • Onion 2 cut into thick pieces
  • Tomato 1 thinly sliced
  • Tamarind paste 2 tsp
  • Red chili powder 3 tsp
  • Coriander powder 4 tsp
  • Turmeric powder ½ tsp
  • Garlic gloves-crushed-10 no
  • Pepper -coarsely crushed- 2 tsp
  • Gingelly oil -4 tbsp
  • Curry leaves
  • Salt

Procedure:

  1. Wash the fish pieces. Bring water to boil, add 1 tsp turmeric powder, add fish and boil for 2 minutes. Remove the fish, allow it to cool, remove the skin.
  2. Soak the tamarind in water and extract the juice. If you are using tamarind paste just dissolve it in water
  3. Add chili powder, coriander powder, turmeric powder and salt to the tamarind juice and add more water if needed to get the desired quantity of kulambu.
  4. Heat 2 tsp of oil in a kadai and add onion pieces.
  5. After frying the onion for a minute add the tomato and fry till golden brown
  6. Add the tamarind mix from step 3 and let boil for 7 minutes or till the raw chili powder smell is gone.
  7. In a kadai heat 2 tsp oil, add crushed garlic and roast for 30 sec, add pepper and fry for 10 sec, add curry leaves. Add the kulambu mix in step 6, add fish slices and boil for another 3 minutes.

Ragi Porridge – Kelvaraug Koozh

Ingredients:

  • Ragi Powder – 1 cup
  • Salt, Curd, Small Onion, cooked rice – as required

Procedure:

  1. Add 1 cup of water to 1 cup of ragi powder, mix well, cover it and ferment for 12 hours
  2. Bring to boil 2 cups of water in a thick-bottom vessel
  3. Add a handful of cooked rice, if available
  4. Mix well the fermented ragi and add it slowly to boiling water, with constant stirring
  5.  Cook on slow fire for 5 minutes, with constant stirring
  6. Remove from flame, allow it to cool, pour water to cover the porridge and ferment it for another 12 hours
  7. Take the required quantity, add curd and salt to taste
  8. Mix well and drink with any side ie. pickle, small onion or garlic kulambu, roasted sour chili