Chasing Taste

Introduction to Millets (Varagu, thennai, saamai, kuthiravalli etc) - Cooking tips and Recipes

2014-12-30T21:30:00.000-08:00

Here in this post I will be giving introduction about small grains(Siru Dhanya Vagaigal). There are different varieties of small grains (millets) available and will be will be explaining their varieties, health benefits and recipes with pictures.This post may be lengthy so please bare with me.

This post will cover brief introduction about small grains, its varieties and its introduction, health benefits, recipes links which can be prepared using this small grains.

Small Grains:

Small grains contains numerous good properties compared to rice and wheat.

There are different varieties of small grains and they are

Foxtail Millet (Thinai, Kangni)
Kodo Millet (Varagu, Kodra)
Little Millet (Saamai, Kutki)
Barnyard Millet (Kuthiravaali, Jhangora)
Finger Millet (Kelvaragu, Ragi, Mandua)
Proso Millet (Pani varagu, Chena)
Pearl Millet (kambu, Bajra)
Sorghum (Cholam, Jowar)

These contains amazing nutrient values which I like to give under a table for better understanding and also it gives you the reason why we have to include these small grains in our daily diet.

Crop/Nutrient(100g)	Protein (g)	Fiber (g)	Minerals (g)	Iron (g)	Calcium (g)
Pearl Millet	10.6	1.3	2.3	16.9	38
Finger Millet	7.3	3.6	2.7	3.9	344
Foxtail Millet	12.3	8	3.3	2.8	31
Proso Millet	12.5	2.2	1.9	0.8	14
Kodo Millet	8.3	9	2.6	0.5	27
Little Millet	7.7	7.6	1.5	9.3	17
Barnyard Millet	11.2	10.1	4.4	15.2	11
Rice	6.8	0.2	0.6	0.2	8
Wheat	11.8	1.2	1.5	0.8	25

Millet Benefits:

Magnesium and vitamin B in millets can help to reduce the effects of migraines, heart attacks and reduce blood pressure.
Millets are gluten free.
The serotonin in millet helps to calm moods.
Contains high amounts of fiber.
Compared to polished rice, millets release lesser percentage of glucose. which helps to lowers the risk of diabetics.

Likewise the list goes very lengthy. Try to include this small grains in your daily diet. Here I will be explaining all the millets one by one with pictures.

Thinai (Foxtail Millet):

Foxtail millets is high in carbohydrates, which serves as an excellent source of energy from carbs. It's a food rich in dietary fiber and mineral such as copper and iron. It helps to control blood sugar and cholesterol,which will be in light yellow color but slightly darker than pani varagu.

Foxtail Millet Recipes:

Ven pongal, sakarai pongal, payasam, sambar sadham, murukku etc... can be prepared by using this millet. Soon will be posting all these recipes and will provide the link in this post.

Kodo Millet (Varagu):

It is rich in vitamin B, B6, folic acid and minerals like calcium, iron, potassium, magnesium and zinc. It helps to fight diabetics, obesity, and it helps to control blood sugar and cholesterol. It helps to calm the mind. It also helps to overcome mensural problems. It also helps to control joint pains.

Kodo Millet Recipes:

Adhirasam, Murukku, Adai, Pongal, Porridge etc....

Little Millet(Saamai):

It is suitable for all ages. It is rich in fibre which helps to lower cholesterol which in turn strengthen the muscles between bones, it helps to overcome constipation, stomach related problems, improves men's sperm production and helps to overcome all mensural problems in women.

Little Millet Recipes:

Kolukattai, Curd rice, Adhirasam, Malt etc can be prepared using this Little Millet.

Barnyard Millet (Kuthiravaali):

Carbohydrate content being fairly low make it suitable for disorders like diabetes, cardiovascular disease and obesity. It is rich in protein, fiber, minerals and iron compared to all other grains. Good for heart related problems, anemic and mensural disorder.

Barnyard Millet Recipes:

Dosa, Upma, Murukku, Idiyapam etc can be prepared using this millet.

Proso Millet (Pani Varagu):

It is also know as common millet, white millet and hog millet. It is rich in phosphorous, manganese, magnesium etc. It helps anti-aging, nervous system, its useful for strengthening of bones, it prevents cardiac diseases, it helps to lower cholesterol, it decrease the risk of cancer, help to prevent gall stone.

Proso Millet Recipes:

Pongal, Dosa, Idiyappam, etc can be prepared using this millets.

Pearl Millet (Kambu):

It is full of vitamins, minerals and amino acids. It is rich in starch and easily digestible. It is an excellent source of protein, fibre and minerals like phosphourus and iron. It's iron content is 8 times greater than in rice. It helps to cure stomach ulcer, diabetic, lowers cholestrol, it prevents constipation. Helps to increase the milk secretion in mothers.

There are two varities of kambu available kattu kambu and motta kambu. Sorry for missing its English name. I prefer to use kattu kambu which taste and smell great as compared to motta kambu. Kattu kambu will be slightly thinner than motta kambu. I also prefer to get the kambu with outer cover and will remove it only at the time of cooking which gives great flavor and taste to the dish. In the photo below kambu is with the outer cover. I had explained the outer layer removal steps in the post kambu sadham.

Pearl Millet recipe:

Pearl millet rice, Pearl millet porridge, dosa, panniyaram etc.

Sorghum (Cholam):

It contains good percentage of iron, calcium, fiber. Magnesium present in this helps to develop healthy bone tissue and regulate body calcium levels. cooper will help to boost immune system and promotes red blood development. Also it helps to regulate metabolism.It controls cholesterol.

Sorghum (Cholam) Recipes:

Dosa, panniyaram, payasam etc can be prepared using sorghum.

Finger Millet (Kelveragu):

No other millet comes close to finger millet when it comes to calcium content. Its an excellent baby food. Its rich in iron content so helps in anemia. It helps to relax the body naturally and helpful in migraines. It also helps in diabetics, lowers blood cholesterol, helps reduce weight etc

Finger millet Recipes:

Ragi kangi, Dosa, Roti, Kali,Ragi Vermicelli, Multigrain porridge etc can be prepared using this millets.

Thengai Sadam - Coconut Rice Recipe

2014-10-19T23:14:00.000-07:00

Coconut rice is an easy recipe prepared mostly for lunch and also during special occasion for offering to God. Here I am explaining this simple recipe with step by step procedure and along with pictures.

The recipe is prepared using grated coconut. I prefer to use freshly grated coconut for better taste.

It can be prepared using left over rice also. It involves very few steps of preparation that too if you already had boiled rice. It can be served with any curry of your choice,papad or pickle.

Ingredients for Coconut Rice Recipe:

Grated coconut - 1 cup
Cooked rice - 2 cups
Oil - 1 tbsp
Mustard seeds – ¼ tsp
Split urad dal – 1 tsp
Channa dal / Kadala paruppu – 1 tsp
Red chilli – 2 nos
Curry leaves few
Cashew nut few
Roasted peanuts few

Method:

Grate the coconut freshly and keep aside.
Cook the rice and allow to cool by spreading in a plate.
Heat oil in a kadai, add mustard seeds and allow to splutter, add urad dal and channa dal and allow to slightly brown. Then add cashew and roasted peanuts and allow it ti slightly brown.
Add red chilli and curry leaves
Add grated coconut and saute for a minute. Then switch off the flame and add it to the cooked rice which has been cooled along with the salt. Combine well.
Serve with any curry of your choice or with papad or pickle.

Note:

You can also add coconut oil or ghee along with the normal oil while tempering to increase the flavor.

Kozhukattai Chaat Recipe

2014-08-29T01:51:00.000-07:00

Kozhukattai chaat is an innovative recipe which can be served for both breakfast, dinner or as an evening chaat. This can be prepared from scratch or can be prepared from the remaining kozhukattai dough. Here I am giving you a step by step procedure with pictures.

Kozhukattai chaat balls can be prepared by the same method as we prepare the outer dough for kozhukattai. You can also prepare this chaat when you have remaining dough or you can do it from scratch Here I am explaining from scratch.

This goes very well as an evening chaat or can be served as a recipe in the menu of breakfast and dinner.

Ingredients for kozhukattai Chaat Recipe:

Rise flour – 1 cup
Hot water – 2 cups
Oil - 2 + 2 tbsp
Onions – 2 chopped lengthwise
Ginger garlic paste – 2 tbsp
Tomato puree from 2 nos
Garam masala – 1 tsp
Chilli powder –1 tsp
Soya sauce - 1 tsp
Tomato sauce - 2 tbsp (optional)
Salt to taste

For garnishing:

Coriander leaves chopped
Onion – 1 finely chopped
Raw mango grated – 3 tbsp (optional)

Method:

Dry roast the rice flour and keep it aside.
Keep the water in the flame and allow to boil along with salt and oil.
When water starts boiling add the water to the roasted rice flour and mix well using ladle. Add water until you gather all the flour and make into a smooth dough ( slightly sticky consistency).
After it settles to the temperature you can handle with the hand mix in to the smooth dough.
Shape it to balls and arrange it in a idli steamer and allow the balls to cook in steam.
After it is cooked keep it as side. (When the ball is cooked it become shiny).
Take two tomatoes and blanch to remove skin and add it to a mixie and make it into a puree.
Add 2 tbsp of oil and add chopped onions and saute till raw smell goes.
Add ginger garlic paste and saute until raw smell goes.
Add garam masala, chilli powder, salt and mix well.
Add tomato puree and mix well and allow to cook until oil starts to separate.
Add cooked balls, soya sauce, tomato sauce mix well and allow in the flame for another minute until all the masalas are combined well.
Garnish with coriander leaves, chopped onions and raw mango(optional) and serve.

Note:

Try to make the balls small so that the masalas will get observed well.

The water added for making dough for balls may change so keep an eye on consistency.

Fried Whole Wheat Kozhukattai Recipe - Fried Modak Recipe

2014-08-25T23:33:00.000-07:00

Fried Wheat Kozhukattai is delicious and a bit different from normal kozhukattai recipe which is prepared during Ganesh chathurthi. Here I am giving you this recipe with step by step procedure with pictures.

This kozhukatti is prepared using wheat flour and fried. The normal kozhukatti will be prepared using rice flour and is steam cooked. The stuffing used in this recipe is prepared using coconut, jaggery and ghee. The stuffing can be changed according to your preference. You can use sesame seeds, roasted peanuts, dates along with grated coconut.

The outer layer is prepared using wheat flour. In traditional method wheat flour is used, but outer layer wont be crispy. Adding little rava will make it crispier.This outer layer can also be prepared using maida (all purpose flour). You can also prepare by combining maida, wheat flour and rava.

Wheat kozhukattai will taste great so we make the recipe when we like to have sweets. Mainly it is prepared for Ganesh cathurthi and during Ganapathy homam at our place.

For other kozhukatti recipe click here.

Ingredients for Wheat Kozhukattai:

For outer layer:

Wheat flour – 1 cup
Sugar – 1-2 tbsp
Ghee – 3 tbsp
Rava - 4 tbsp
Salt a generous pinch

Oil for deep frying or ghee

For Stuffing:

Coconut – ½ cup
Jaggery – ¼ cup
Dates – few
Cardamom powder – from 1
Ghee - 1 tbsp

Method:

Grate the coconut and add to the kadai with medium flame, then add jaggery and mix well.
Add chopped dates, cardomom powder and mix well.
Add ghee and mix well. After all the ingredients are combined well switch off the flame and keep aside.
Add ghee, rava to the wheat flour.
Add water and make it to a slightly thicker dough than the chapathi dough consistency.
Take a small amount of dough and make into a well like shape as shown in the picture.
Make the outer layer as semi thick and place the stuffing at the center and combine the edges as shown in the picture.
After combining the edges slightly twist the upper part to make into a shape as shown in the picture.
After all the kozhukatti are shaped deep fry in the oil until you get a light uniform brown color.
Enjoy the yummy kozhukattai........

Note:

The oil should be at the right temperature for frying the kozhukattai. When dropping the kozhukatti the oil should be hot then reduce to medium heat for even browning.
You can change the stuffing according to your preference.
Adjust jaggery according to your requirements.
Traditional kozhukatti are fried using ghee for richness. You can use oil or ghee.
Make sure stuffing is properly covered otherwise while frying it will ooze out and waste the oil.
If any stuffing breaks into the oil, strain the oil before putting the next kozhukattai.

Kara Kozhukattai Recipe - Pidi Kozhukattai Recipe - Ganesh Chaturthi Special

2014-08-25T10:02:00.000-07:00

Kara Kozhukattai / Pidi Kozhukattai is a spicy version of kozhukattai recipe which is specially made for Ganesh Chaturthi. This is also a popular breakfast recipe which goes very well with coconut chutney. Here I am giving you this recipe with step by step procedure with pictures.

Kara Kozhukattai is a spicy version of Kozhukattai recipe. Here in this recipe no stuffing is used there is also an another version of spicy kozhukattai recipe where stuffing is used which I will try to post soon. In this recipe the kozhukattai dough is prepared using same method as like other method. Only difference is dough will be prepared by adding spices.

This kozhukattai is also called as pidi kozhukattai as we make the shape by using hands and not by any moulds.

It taste great when served warm. This spicy kozhukattai can be combined with sweet version kozhukattai like Paal kozhukattai, Sweet coconut stuffed kozhukattai etc for Ganesh Chathurthi.

Ingredients for Kara Kozhukattai Recipe:

Rice – 1 cup
Mustard seeds – 1 tsp
Oil - 5 to 6 tbsp
Split urad dal – 1 tsp
Channa dal / Kadala paruppu – 1 tsp
Green chilli – 2
Red chilli - 2 chopped
Coconut grated - 3/4 cup
Asafetida a pinch
Curry leaves few
Salt to taste
Coriander leaves finely chopped

Method:

Soak the rice in water for 1 hour.
After an hour grind it to a smooth paste by adding green chilli and salt.
Add oil in a kadai after it is heated add mustard seeds and allow to splutter then add channa dal, kadala paruppu allow to slightly brown.
Add asafetida, redchilli and curry leaves and saute.
Add grated coconut and coriander leaves.
Mix water to the grinded rice to the running consistency.(slightly thinner than dosa batter consistency)
Add to the tempered ingredients and reduce the flame to medium low.
Then continuously mix until it cooks and form into a dough consistency.
Continue mixing until it forms like a dough.
After it forms into dough it wont stick to the side of the kadai. (Make sure almost all the dough is cooked, small parts here and there may remain uncooked which will be ok)
Transfer it to the plate after it forms as a dough.
After it cools you can handle with hand. Mix it well so that small uncooked parts also gets mixed well. Mix until it forms into a soft dough. You can add oil while mixing.
After made to a soft dough, use your wet hands to make oval shape as shown in the picture.
Arrange all the shaped kozhukattai in a idli steamer and allow to cook for 10 to 12 minutes.
Once cooked well the kozhukattai will become shiny. Switch off then.
Serve warm with coconut chutney.

Note:

I grinded rice for making this kozhukattai. You can simply mix the rice flour in water and add it to the tempered items and mix well until it form into a dough as explained above.
Adjust green chilli and red chilli according to your preference.
Use the dough soon after it is prepared otherwise it becomes dry and hard.

Paal Kozhukattai Recipe (with coconut milk)

2014-08-24T23:00:00.001-07:00

Paal Kozhukattai is a delicious sweet recipe prepared during Vinayakar Chaturthi for offering to god Ganesh. This is a tasty recipe which can be prepared in other occasions also. Here I am giving you this recipe with step by step procedure with pictures.

Paal Kozhukattai is prepared using both milk and coconut milk with jaggery. Kozhukattai is prepared using rice flour. Try to use freshly prepared coconut milk for this recipe where I had explained in the post Homemade Coconut Milk.

This recipe is prepared by cooking the kozhukattai balls in milk. After the balls are cooked jaggery and coconut milk is added. It takes some time for making balls but its worth doing it. For a change you can also add condensed milk.

There are so many varieties of kozhukattai we can make. I have posted some variety of kozhukattai so click here for recipes Kozhukattai. For next two posts I am planning for two different varieties so kindly visit my post again.

Ingredients for Paal Kozhukattai Recipe:

For dough:

Rice flour – 1 cup
Water - 2 cups
Sugar - 1 tbsp
Sesame oil – 3 tbsp
Salt a pinch

For sauce:

Coconut Milk – ½ cup (First Milk)
Milk + water – ½ cup + 1 cup
Jaggery + water - 1 cup + 1/2 cup
Cardamom powder from 2

Method:

Roast the rice flour and keep aside.
Take jaggery in a sauce pan and add water until jaggery immersed to half (appr. 1/2 cup of water) and keep it in the flame, allow jaggery to melt completely. Switch off the flame and strain the impurities. Again keep it in the flame until it starts condensing, then switch off the flame and keep it aside.
Heat 2 cups of water along with sugar and a pinch off salt. After the water starts boiling add the rice flour and mix well.
Mix well until it forms the dough consistency, switch off the flame at this stage.(Dough will not stick to the vessel at this stage)
After you take out the dough allow to cool until it reaches the temperature you can handle.
Mix the dough with a hand by applying oil and make into a smooth dough as shown in the figure.
Keep the dough covered with the cloth until using to prevent it from drying.
Make into small balls or oval shape according to your preference.
Heat milk and 1 cup of water in a pan.
When it starts boiling add the balls and keep the flame low.
Allow the balls to cook. Initially, the balls will immerse in the milk water mixture. Once it gets cooked will start to float. Sauce will also starts to thicken.
Soon after the balls start to float(or cook until balls cooked to soft) add jaggery syrup we already prepared.
Then add the coconut milk and simmer for less than a minute and switch off the flame. (After adding jaggery and coconut milk don't boil for more time as it will start to curdle)
Add cardamon powder and mix well.
I prefer to serve chilled. You can serve warm aswell.

Note:

Always makes the balls small so that it gets cooked soon and it will observe the flavor of the syrup easily.
Always cook the balls in milk and water mixture. The balls will not get cooked in milk alone.
You can alter the amount of coconut milk.
You can replace jaggery with sugar to get white paal kozhukattai.
I used organic jaggery so it is darker in color than the normal jaggery.
You can also add some tbsp of condensed milk.
You can cook the balls by adding coconut milk to the milk and water. But I prefer to use only milk and water since there is a chance of curdling.
Adjust jaggery according to your preference.

Homemade Coconut Milk - Basics

2014-08-24T05:14:00.000-07:00

Homemade Coconut Milk is a delicious ingredient for many sweet recipes. Nowadays packed coconut milk are easily available but freshly homemade gives you great taste. This post is mainly for beginners and new cooks. In this post I will be giving step by step procedure for making coconut milk in home with pictures.

Coconut milk is used as ingredients for many recipes like Briyani, Murruku. Sweets like Pal kolukattai, Payasam, Idiyapam, Appam etc. This coconut milk can also be mixed with jaggery and have it as a coconut milk payasam.

This coconut milk gives you nice taste and flavor to the recipe in which it is added. Freshly made coconut milk gives you better taste than packed and coconut powder to the recipe. So always try to make fresh coconut milk by using freshly grated coconut.

Coconut milk will be extracted from the grated coconut twice using blender. First milk will be thicker and richer. The second milk will be thinner one. We should not boil coconut milk for long time because it will curdle soon. So add it to the recipe and switch off the flame, most of the time. More thinner version of coconut milk can be boiled for sometime without curdling according to the recipe.

Ingredients for Coconut Milk:

Coconut – 1 cup grated
Warm water – 1 and 1/2 cup

Method:

Break open the coconut and grate the coconut at the time of preparing coconut milk (you can also use coconut bits but it takes time to grind than the grated coconut).
Add it to the blender by adding 1/ cup of warm water. (Water should be warm not hot)
Grind it to a smooth mixture for a minute or two.
Then pour it in the strainer.
Press it using the back of the spoon or using hand until all the milk are strained. The milk collected now is called as first milk which will be thick and rich in flavor.
Then again add the coconut mixture in the blender and add the remaining water and grind it again for a minute or two.
After it is grinded, add to the strainer and collect the milk by pressing the coconut mixture using the back of the spoon.
The milk collected now is called second coconut milk which will be thinner than the first milk.
If the recipe calls for more thinner coconut milk again put the coconut mixture in the blender and add little water and strain to get the third coconut milk which will be thinner than the second milk.
Now use this milk for the recipe according to the requirements specified for the same.

Note:

Always use freshly broken coconut as already grated coconut will be dried and we cant get enough milk out of the that.
Amount of water added can be altered according to the recipe called for coconut milk.

Masala Vadai Recipe - Paruppu Vadai Recipe - Spiced Dal Patties

2014-08-23T10:20:00.000-07:00

Crispy delicious Masala vadai recipe made out of dal is one of the very special recipes of South Indians. This occupy a place in almost all function lunch menus and as a snack crunch for evening tea time. Here I am giving step by step procedure with wonderful pictures for preparing this recipe in your home as a snack or when guest arrives.

This Masala vadai is prepared by using dal so it is always called as parrupu vadai or as masala parrupu vadai. In this recipe I used the dal called pattani parrupu which is also called as Split yellow peas dal or as vadai parrupu. This vadai(patties) can also be prepared by kadalai parrupu (channa dal) instead of pattani parrupu. So dont worry if you not having pattani parrupu you can make this recipe using channa dal also. I prefer using pattani parrupu as it tastes good and it gives you a nice crispiness to the vadai. Don't worry there are also a way to make your channa dal vadai also crispier by adding tbsp of rice flour. You can add rice flour to both vadai irrespective of dal you using to get crispier. But today I didn't use rice flour and I made the vada using pattani parrupu.

In all south Indian meal this vadai will be the compulsory item in all functions and also when guest arrives for lunch. There is also a tradition in most south Indian homes that whenever guest arrives they wont serve lunch without vadai and payasam. This also goes very well as tea time snacks.

There are different types of vadai we can prepare like urad dal vadai, plain dal vadai, sago vadai etc. I try to post different types of vadai soon. Here in this vadai we will be adding some ingredients like sombu (fennel seeds), ginger, garlic and some more ingredients which converts it into a mouth watering recipe.

Ingredients for Masala Vadai Recipe:

To grind:

Pattani Parrupu (split yellow peas dal or vada parrupu)- 1 cup
(If you not having the above dal you can use Channa Dal / Kadalai parrupu – 1 cup)
Green Chilli – 3 nos
Ginger – 2 inch
Garlic – 5 to 6 cloves
Fennel seeds/Sombu – 1 tsp
Cinnamon stick - 2 inch
Cloves - 3 nos
Salt to taste

Oil for deep frying

For Mixing:

Pattani parrupu – 5 to 6 tbsp from soaked kept aside without grinding
Small Onions – 10 or Big Onion – 1 chopped
Curry leaves few
Coriander leaves few

Method:

Soak dal in water for about 1 to 2 hours. After that strain it in a colander until all the water are drained (This will prevent it from excess water in the vadai batter which will affect the final outcome of vadai).
Reserve 5 to 6 tbsp of dal for later use.
I used grinder to grind dal you can use mixie also. If you using mixie, just put the dal in pulse to get a coarse texture. Also when you using mixie after every single pulse make sure that you mix the dal otherwise lower dal will get soft as compared to dal present in the upper layer.
First grind masala and then grind dal.
Grind garlic, ginger, cinnamon, cloves, fennel seeds (I used powder, you can use seeds also) and green chillies.
After masala grinded add dal and grind it to a coarse texture without adding water. It will take just 1 to 2 minutes.This is the important step in this recipe. Texture is very important for the final outcome of vadai.
After it is grinded to a coarse texture add coriander leaves, curry leaves.
Add chopped small onions (small onions gives better taste than big onions), soaked dal and mix well.
Keep water by side and wet your hands, make round shape and flatten like patties as shown in the picture.
At the same time heat oil in a kadai for deep frying.
Before dropping the vadai in the oil, make sure oil is in right temperature. To check that take little vadai batter and drop it in oil, it should soon rise to the top. The oil should not be very hot too.
After oil comes to right temperature drop the vadai for deep frying. There will be more bubbles to the side of the vadai. As the vadai cooks there will be very less bubbles that time you take out the vadai. At this stage vadai will be nice golden color.
Serve with lunch or as a tea time snacks.

Note:

When you drop the patties in the oil, the oil should be at right temperature. After you dropped all patties reduce the flame to medium and cook. If not the outer portion will get cooked soon as compared to inner portion.
Flip the vadai while frying for even cooking.
If the batter has excess water you cant be able to shape the patties. To overcome, you can add rice flour. This will also gives crispiness to the vadai.

Carrot Rice Recipe - Carrot Sadam Recipe

2014-08-22T09:23:00.001-07:00

Carrot rice is a colorful variety rice recipe for lunch and also suitable recipe for lunchbox for both kids and office goers. Here is this recipe with step by step procedure with pictures.

Carrot rice can be prepared in very less time and also it tastes great. As it is prepared in less time it becomes idle for lunchbox. We usually have this with some chips, with potato fry and also it goes very well with curd rice. When we want a change for lunch we usually have a combination of carrot rice, curd rice, potato fry and pickle. In our home everyone like this combination.

There are so many variation we can make from this carrot rice. You can make it less spicy or can spice it up. Here at the end of the post I will discuss regarding the variations. In the procedure I will be explaining the method I mostly follow in my home.

Ingredients for Carrot Rice:

Rice cooked – 1 cup
Carrots – ¾ cup grated
Mustard seeds – ¼ tsp
Split urad dal – 1 tsp
Channa dal / Kadala paruppu – 1 tsp
Small onions – 5 to 6 nos chopped
Green Chilli – 1 finely chopped
Cinnamon stick – 1 inch
Cloves – 2 nos
Curry leaves few
Cashew Nut – few
Lemon juice – from ½ lemon (optional)
Salt to taste
Coriander leaves finely chopped

Method:

Cook the rice and keep it aside.
Grate the carrot by peeling the skin off.
Heat oil in a kadai, add mustard seeds and allow to splutter, add channa dal, urad dal and allow to slightly brown.
Add cashew nuts and allow to slightly brown.
Add cinnamon stick and cloves.
Add green chilli, curry leaves, onions and saute for a minute.
Add grated carrot and allow to cook until raw smell goes. (If you adding 1/2 tsp chilli powder or 1/2 tsp or less garam masala add at this stage and mix well and cook until all the ingredients are incorporated)
After carrots gets cooked add it to the cooked rice and mix well.
Add chopped coriander leaves.
If your adding lemon juice add to it after it is cooled and mix well.

Serving suggestions:

With chips, curd rice and pickle for lunch. Mixing both curd rice and carrot rice will taste great.
As a variety rice for lunch along with rasam, curd and rice along potato fry.
Lunch box item for kids and office goers.

Variations:

There are so many variations which you can make with this recipe. I had explained few variations in the above procedure. I am again giving it here as points for your better understanding.

You can add green chilli ginger garlic paste.
You can add garam masala.
You can add sambar powder. (That time you can avoid garam masala)
You can also add 1/2 tsp coriander powder.
You can avoid garam masala when you adding cinnamon sticks and cloves or you can add all three.
I usually like to add more kadala paruppu while tempering because everyone in my home like that crunchiness it gives to this rice.
You can also add roasted peanuts to the rice.
You can add lemon juice at the last after rice is cooled if you like little tangyness.
This can be prepared with leftover rice.

Kathirikai (Brinjal) Kadayal Recipe

2014-08-19T22:21:00.000-07:00

Kathirikai (Brinjal) kadayal is a easy breakfast recipe goes very well with Idli and Dosa. Here is the recipe with step by step procedure with pictures.

Kathirikai kadayal is almost same like tomato kadayal with some slight changes and with the addition of some more vegetables. Usually in our home there are so many brinjal haters. This recipe makes it very simple which makes everyone to eat it. This recipe can be made in very less time which makes it idle for breakfast.

There are also a recipe called kathirikai gotsu with slight modifications which also taste delicious like this. I will try to post that recipe soon.

Ingredients for Kathirikai Kadayal Recipe:

Brinjal – 6 to 7
Onion – 1 medium size chopped
Tomato – 1 chopped
Potato – 1 small size chopped
Mustard seeds – ½ tsp
Garlic – 2 chopped
Turmeric powder – a generous pinch
Tamarind – small size
Coriander seeds – 1 tbsp coarsely grounded
Salt to taste
Curry leaves few
Coriander leaves for garnishing

Method:

Clean and chop the brinjal and immerse in water until use which prevents discoloration.
Keep cooker in the flame, add oil, add mustard seeds and allow to splutter then add chopped onions, curry leaves and saute for a minute.
Add coarsely grounded coriander seeds and saute for a minute.
Add chopped garlic.
Then add chopped potato.
Add chopped brinjal and tomato.
Add turmeric powder and mix well.
Add tamarind and mix well.
Add water half way through the vegetables.
Close the lid and allow 2 whistles or untill all the vegetables are cooked well.
After the pressure releases, open the lid.
Using the wooden matthu, mash all the vegetables. If you not having the wooden tool you can use blender. While blending don't blend it too soft, just do it as shown in picture for better taste. I prefer to use wooden tool compared to blender for better taste.
Serve with Idli and Dosa.

Parangikai (Arasanikai) Poriyal - Yellow Pumpkin Stir Fry Recipe

2014-08-19T08:20:00.000-07:00

Yellow Pumpkin(Parangikai) poriyal is a healthy recipe which is usually prepared for lunch. Here I am sharing Pumpkin poriyal recipe with step by step procedure with pictures.

Yellow pumpkin recipe involves very less steps and also taste delicious. Yellow pumpkin is called by different names like Parangikai, Arasanikai in Tamil, Kaddu in Hindhi, Kumra in Bengali, Mathanga in Malayalam. There are so many recipes which can be prepared by using this healthy pumpkin, I will try to post soon.

This pumpkin poriyal is prepared by normal stir fry method. The twist I usually do is by adding jaggery to it. This goes very well with rice and also I personally like to have it along curd rice.

This is a very low calorie vegetables, rich in dietary fiber, anti-oxidants, minerals and vitamins. This vegetable can be included for weight reduction diet. And its seeds are also very rich in dietary fiber, mono unsaturated fatty acids. So whenever I prepare recipes using pumpkin I will dry out the pumpkin seeds in the sun and keep it for later use. Try frying the sun dried seeds by adding oil and chilli powder and have as a snack.

Ingredients for Pumpkin Stir Fry Recipe:

Yellow Pumpkin – one slice
Jaggery – 1 tbsp
Red chilli powder – 1 tsp
Coconut - 2 tbsp grated (optional)
Salt to taste

To Temper:

Oil – 2 tbsp
Mustard seeds – ¼ tsp
Split urad dal – 1 tsp
Channa dal / Kadala paruppu – 1 tsp
Red Chilli – 1
Curry leaves few

Method:

Clean and slice the pumpkin by removing the skin (you can cook with the skin also) and cut into long strips as shown in the picture. Set aside the pumpkin seeds for future use.
Heat oil in a kadai, add mustard seeds and allow to splutter. Add urad dal, channa dal and allow it to slightly brown then add red chilli and curry leaves.
Add pumpkin and saute for a minute and sprinkle some water and allow it to cook (water contained in itself may be sufficient enought sometime).
Add red chilli powder and allow it to cook further.
When it is almost done add jaggery and allow to cook for further 5 minutes. Then switch off the flame.
You can also add grated coconut (I didn't add coconut).
Serve warm with rice.

Note:

Sprinkle very little water, since it already contains some water by itself.
Don't overcook as it may become very soft and will become mushy.

Lemon Rasam Recipe

2014-08-18T00:15:00.000-07:00

Lemon Rasam is a healthy rasam recipe which taste delicious. Its a part of lunch menu or we have directly as a soup. Here I am giving you this recipe with step by step procedure along with pictures.

In south Indian Meal Rasam will be the main item in the menu. Most of the time its dhal rasam we repeat it on a regular basis. But we have a habit of making different rasam recipes like Puli rasam, Vilampazham rasam, Lemon rasam. Here I am giving you Lemon rasam recipe.

There are so many health benefits of lemon. The lemon act as anti-bacterial, anti viral, and immune boosting agent. Lemon contains many substance like magnesium, calcium, vitamin c that promote immunity and prevent infections. It also helps in weight loss. So try to include lemons in your daily diet. In south Indian meal we usually add rasam which helps in digestion.

This lemon rasam is prepared using lemon, dhal instead of tamarind and tomato. At our place we prepare without using tomato. You can prepare using tomato also. While tempering you can add chopped tomatoes and add it to the rasam. Here in this recipe I did not add tomatoes.

Ingredients for Lemon Rasam Recipe:

Toor Dhal(Thuvaram Paruppu) – ¼ cup
Ginger – small piece crushed
Green chilli – 1 crushed
Turmeric powder – ½ tsp
Rasam powder – 1 tsp
Salt as needed

To Temper:

Oil – 2 tbsp
Mustard seeds – ¾ tsp
Cumin seeds – ¾ tsp
Asafetida – a pinch
Red chilli - 1
Curry leaves few

Method:

Crush garlic and green chilli.
Cook thoor dhal in a cooker by adding crushed garlic, crushed green chilli and turmeric.
After it is cooked mash the dhal using the back of the spoon and strain the ginger and green chilli, if you want you can leave it without straining.
Keep the thoor dhal in flame.
In the sametime temper it by adding oil in a kadai then add mustard seeds and allow to splutter. Add cumin seeds, curry leaves, red chilli and add it to the toor dal which is kept in the flame.
Add rasam powder and salt.
When it starts to boil along with forth formation on the top, switch off the flame.
Garnish with coriander leaves
Add lemon juice before serving for better taste.

Serve with rice or as a soup.

Note:

Adjust quantity of lemon juice according to your preference.

You can add tomatoes during tempering.

Switch off the flame when the rasam is about to boil. Dont allow to boil as it will spoil the taste.

Sweet Coconut Kozhukattai Recipe - Modak Recipe - Vinayagar Chaturthi Recipe

2014-08-14T05:04:00.001-07:00

Kozhukattai (Modak) is a delicious Vinayagar Chaturthi recipe. Here I am giving you this recipe with step by step procedure with pictures. This recipe is not only limited to functions in our home, we prepare whenever we have carving for sweets.

This sweet kozhukattai and different types of kozhukattai is usually prepared during Vinayagar chaturthi / Ganesh chaturthi. This is the main recipe prepared for Lord Ganesh whenever we offer him naivedyam as this recipe is considered as one of his favorite. Vinayagar chaturthi is Lord Ganesh birthday. On that day in our home we prepare more than one type of kozhukattai. We usually make kara kozhukattai (spicy version ) also on that day along with payasam and other Savory items.

Kozhukattai is a steamed rice dumplings. This can be either sweet or spicy version. The preparation of outer layer prepared using rice flour will almost be same for different kozhukattai only the stuffings will vary. Here I am giving the recipe in which stuffing will be prepared using coconut, dates and jaggery.

Ingredients for Kozhukattai:

Rice flour – 1 cup
Hot water – 1 and 1/4 cup
Sugar – 1 tsp or Salt – 1 tsp
Oil - 1 tbsp

For Stuffing:

Coconut – 1 cup grated
Jaggery – ¾ cup
Dates – 3 to 4 chopped
Cardamom powder – from 1

Method:

Grate the coconut and keep it aside
Dry roast the rice flour and keep it aside.
Keep the water in the flame and allow to boil along with salt or sugar and oil. (you can add salt or sugar according to your taste preference).
When water starts boiling add the water to the roasted rice flour and mix well using laddle. Add water until you gather all the flour and made into a smooth dough ( slightly sticky consistency).
Make it to a smooth dough and keep it covered with a wet cloth to prevent from drying.
Roast the coconut for a minute and add jaggery, mix well.
Add chopped dates, ghee, cardamom powder and mix well.
Keep it in the flame until all the ingredients are mixed well. Switch off the flame.
First fill the mould with rice flour by leaving some space in the middle for stuffing.
Then add the stuffing in the middle.
And cover it with a rice flour dough on the top as shown in the picture.
Then remove the kozhukattai carefully as shown in the figure. If kozhukattai is sticking to the mould grease it with some oil.
After it is removed from the mould arrange it in the steamer (I used idli steamer) and steam it for 10 to 12 minutes or until outer layer becomes shiny.

Note:

The outer layer rice flour dough should be prepared only at the time of preparing kozhukattai to prevent it from drying.
You can prepare the stuffing before you prepare kozhukattai to reduce preparation time.
If your rice flour dough is sticky you can sprinkle some rice flour and mix well.
If your rice flour dough is dry you can sprinkle very little water and mix well.
You can also add coarsely grounded roasted peanuts to the stuffing.
Water should be boiling when we adding it to a rice flour so that rice flour will be cooked well.

Rice Murukku Recipe - Savory Crunchy Twists Recipe

2014-08-05T22:23:00.000-07:00

Rice murukku is a traditional south Indian snack recipe made using rice and urad dal. It taste crispy and delicious and made during most festival season. Here I am giving you this recipe with step by step procedure along with pictures.

Whenever grandmothers and in-laws get time they use to make this murukku recipe with different variations in different shapes. We use to make throughout the year when we run out of snacks irrespective of festivals. My grandma used to make this murukku when they pay a visit to our relative house. This recipe is very close to South Indian families as its the first snack/savoury they make for almost all festival seasons. There are different types murukku. I will try to post all that soon.

This recipe is made using parboiled rice and urad dal. Urad dal adds crunchiness to this recipe. Red chilli will be added for spicy taste. Then this is made into a coil shape using murukku pudi and deep fried in the oil. This suits very well for evening snacks along with tea. To further it will be a good cruncher for rasam too.

Ingredients for Rice Murukku Recipe:

Rice – 3 cup
Urad dal – 1 cup
Red chilli – 8 to 9 nos
Asafetida – ½ tsp
Cumin seeds – 1 tsp
Black Sesame seeds – 2 tsp
Curry leaves few
Salt to taste
Oil for deep frying

Method:

Soak the rice in water for 2 hours. Dry roast urad dal in a kadai until nice aroma comes out and it become slightly brown. Keep it aside.
Soak red chilli and curry leaves in hot water for 5 minutes. (This will help to grind smoothly).
Add this soaked red chilli, curry leaves, cumin seeds, asafetida to a grinder for few seconds and put soaked rice by draining the water (adding red chilli, cumin seeds, asafetida for few seconds before rice will help that to grind smooth).
Grind to a smooth paste.
Powder the roasted urad dal in a mixie to a smooth powder and sieve it so that all lumps will be removed.
Add sesame seeds, grinded rice and powdered urad dal in a vessel.
Mix it properly until all the three are mixed properly to a paste by adding water to get a correct consistency (smooth non sticky consistency). And fill the dough in a lower rack of murukku pudi.
I used five hold plate to make the murukku you can use whatever shape you require. Then slightly press it using the upper part and press to a coil shape at a back of the big spoon so that you can easily slide into the oil.
Carefully slide into the oil.
Take out the murukku from oil when all the bubbles from the side of the murrukku are over.
After taking murukku from oil it will get further darker.

Note:

Take care that you grind the rice to a smooth paste and powder the roasted urad dal to a smooth powder. Then we can able to make a perfect coil using murukku pudi. If there is lumps in either grined rice or powdered urad dal it will crackel in the oil.
The oil should be at the correct temperature (neither too low or high temperature) otherwise murukku will observe oil and it will become oily.
Soaking redchilli and curry leaves in hot water will help to grind it smoothly.
You can also add cumin seeds or omam (ajwain) or seseme seeds while mixing powdered uraddal with grinded rice.
Alter redchilli according to your preference.

Pirandai Chutney Recipe - Pirandai Thuvaiyal Recipe

2014-08-05T03:45:00.000-07:00

Pirandai (Cissus Quadrangularis) Chutney is a delicious healthy chutney. Pirandai has a great medicinal benefits which taste great with rice. Here I am giving you this recipe with step by step procedures with pictures.

Pirandai is also called as Cissus quadrangularis. It is also called as Hadjot, Devils backbone, Edible Stemmed vein, Nalleru, Hasjora, Chadhuri, Veldt grape. This is extensively used in Ayurveda medicines as it contains so many medicinal values.

There are so many variety of this pirandai are available. where each one has so many medicinal values. This is a creeper plant which grow on fences. This can be easily grown in our backyard. Take a small part from that creeper and you can plant in your garden. Not much maintenance is required. I also planted in my home soon I will update the picture from my garden.

It contains so many health benefits which makes us to include atleast once in a week. It helps to cure digestive problem, it increases appetite, It is widely used in siddha and Ayurveda medicines for treatment of digestive problem, for joint pains, asthma, mensural problems etc. Its powder is also used for healing fractured bones.

It causes some itching sensation on hand while preparing for some people so when you cleaning and cutting apply oil in hands. It also causes itching sensation in throat if it is not properly chopped. So while chopping remove nodes and edges. This will reduce itchiness.

This chutney goes well with rice, dosa and idli. This chutney is cooked along with coconut, coriander seeds, urad dal, tamarind, redchilli. tamarind which helps to control itchiness which is mainly caused by its edged and nodes. Also saute parandai using oil to prevent itchiness. After doing all this, the final outcome of chutney, there will be almost no itchiness.

Ingredients for Pirandai chutney:

Pirandai – 1 cup chopped
Gingelly oil – 2 tbsp
Red chilli – 3 nos
Mustard seeds - 1/2 tsp
Urad dal – 1 tbsp
Coriander seeds – 1 tbsp
Tamarind - small marble size
Curry leaves few
Coriander leaves few (optional)
Coconut – ¼ cup grated loosely packed
Salt to taste

Method:

Clean the pirandai and discard the edges and nodes, chop into small pieces by removing the fibre. Rather than cutting with knife, if you break the pirandai using hand you can easily remove the fibre from it.
Heat oil in a kadai and saute the pirandai nicely. Sauteing will prevent the itchiness. Saute till crisp. Keep it aside.
Then again heat the oil in the kadai add mustard seeds and allow it to crakel, then add urad dal.
Add coriander seeds and saute.
Add red chilli, few curry leaves, few coriander leaves (optional) and mix well. Switch off the flame then add coconut grated.
Add tamarind and salt, mix well.
Add pirandai and grind it to a paste. According to your preference grind it to a smooth paste or a coarse paste.

Serve with rice, dosa or idli.

Note:

I used grinder, you can grind it using mixie also. Grinding it in a grinder will taste good.

Masala Stuffed Idli Recipe

2014-07-30T10:19:00.001-07:00

Here is an innovative breakfast recipe where kids would love to have it. Not only kids we also would love to have it. When normal Idlis' seems to be boring, try this recipe which will be very new and tasty. Here I am giving you this recipe with step by step procedure with pictures.

This recipe is sure going to be one of kids favorite. Though this involves many steps but worth doing it. I make this for my guests and also for kids around.

I used potatoes as a stuffing you can use other vegetables also along with this to make the stuffing. For this recipe no side dish is required since it is already stuffed with masala potato and also tawa fried with some added sauce.You can garnish this recipe with both coriander leaves and spring onions. This gives nice flavor. You can prepare this recipe using rice idli batter and also using rawa idli batter.

This recipe is well suited for both breakfast and dinner. This can be combined with chappathi and curd semiya if you prepare for dinner or it can be combined with poori and vegetable semiya or any other dish for breakfast.

Ingredients for Stuffed Masala Idli:

Idli Batter (Rice or Rawa) – 2 cups
Onions – 1 chopped lengthwise
Oil – 3 to 4 tbsp
Ginger garlic paste – 1 tbsp (optional)
Tomato sauce – 1 tbsp
Soya sauce – 1 tsp

For coating stuffed Idli:

Bengal gram flour - 5 tbsp
Red chilli powder - 1 tsp
Garam masala - 1 tsp

For Stuffing:

Potato – 2 nos
Onion – 1 no
Oil – 1 tbsp
Mustard seeds - 1/2 tsp
Green chilli – 2 nos finely chopped
Ginger garlic paste – 1 tsp
Garam masala – 1 tsp
Curry leaves few
Salt to taste
Coriander leaves few

Method:

First I am giving the steps for preparing the stuffing then it will be followed by idli and frying it by adding sauce.

Boil the potato in cooker by allowing 2 to 3 whistle or until soft, peel outer layer, mash it and keep it aside.
Heat oil in a pan add mustard seeds allow it to crackle. Add finely chopped onions, green chilli, curry leaves and saute for a minute then add ginger garlic paste, saute until raw smell goes then add garam masala.
Add mashed potato.
Mix it well then add coriander leaves.
Grease the idli plate with ghee or oil and add 3 to 4 tbsp of idli batter and allow to cook to 20 percent.

Add stuffing by again opening the idli streamer and place the stuffing over the half cooked idli batter.Cooking the batter for 20 percent will prevent the stuffing from sinking to the bottom.
Then pour the idli batter over the stuffing until the stuffing covers fully then close the streamer and allow the idli to cook for 10 minutes or until idlis are cooked well.
Allow to cool for 5 minutes and take out from the idli mould using the spoon by sprinkling some water over the idli.
Using the knife slowly cut the idli into half as shown in the photo.
Mix Bengal gram flour, garam masala, red chilli powder in a plate.
Coat the idli with this Bengal gram flour mixture slightly as shown in the photo.
Pour 3 to 4 tbsp of oil in a tawa and fry this coated idli until it become slightly brown.
Add oil in a pan and add chopped onions and saute for a minute and then add ginger garlic paste and saute until raw smell goes.
Add tomato sauce and mix well.
Add fried idli to the above with soya sauce and mix well.
Allow in the low flame for two minutes.
Garnish with coriander leaves and spring onions.

Note:

This same procedure can be followed with rawa idli batter. I explained in the Rawa Idli post about how to prepare rawa idli batter.
For stuffing you can add any vegetables for your choice. Alter the spice level according to your preference.

Cabbage Thokku Recipe

2014-07-25T10:54:00.000-07:00

Cabbage Thokku is a mouth watering recipe which goes very well with dosa and rice. Here I am giving you this recipe with step by step procedure.

Cabbage Thokku can be prepared and stored in a sterilised bottle. It remains fresh for a week. This goes very well with Idli, Dosa, Chappathi and Rice.

There are different types of thokku like tomato, onion thokku. The procedure will be almost same with slight variations. I am planning to post Onion Thokku also soon.

I read some facts about cabbage in some magazines which I like to share it now. Cabbage is rich in anti - oxidants because of this property it provides more health benefits of preventing cancer. Red cabbage is healthy than green cabbage so whenever you find red cabbage take red one than green. To get full benefits go organic and eat raw.

Here I used gingelly oil, you can use normal oil also. Since gingelly oil gives you nice taste and flavor.

Ingredients for Cabbage Thokku:

Cabbage – 2 cups
Tamarind small size

To grind:

Fenugreek seeds (vendhayam) – 1 tsp
Asafoetida small piece (use powder also)

To temper:

Gingelly oil – 5 tbsp
Mustard seeds – ½ tsp
Red chilli - 2
Curry Leaves few

Method:

Chop cabbage finely add tamarind then steam it until it cook soft. And allow to cool. After it is cooled add it to the blender.
Blend it to a coarse texture.
Heat remaining oil in a kadai, add mustard seeds and allow it to crackle, add curry leaves, red chilli.
Add a tsp of oil and fenugreek seed, allow it to slightly brown then add asafoetida. Grind it to a powder.
Add the powder.
Add blended cabbage and mix it well and saute for 5 minutes.
Then add red chilli powder and salt and mix well.
Allow to cook by stirring constantly until oil ooze out from thokku.
Store it in a sterilized bottle and take the required quantity by inserting the dry spoon. Storing it in the refrigerator will keep it fresh for long time.

Note:

Add a tsp of jaggery at the end which will increase the flavor and taste.
If you decide to store for more days don't reduce the oil.
Adding more fenugreek seed will give you bitter taste so keep an eye on it.

Vilampazham Rasam Recipe - Wood Apple Rasam Recipe

2014-07-24T09:52:00.000-07:00

Vilampazham Rasam (Wood Apple Rasam) is a healthy rasam recipe which we is made for lunch. Here I am giving this recipe with step by step procedure along with pictures. This rasam can be taken as it is like soup or it goes very well with rice.

Vilampazham is popularly known as Wood Apple. It is also known as Elephant Apple, Monkey Fruit, Bael Fruit etc

The outer layer will be very thick, crack it open to get the pulp inside as shown in the picture below. Hallow sound can be heard when its ripe while tapped. The pulp will be dark or semi dark when it is riped. The pulp will be tangy. If it is not ripe the tangyness will be little more.

Because of this tanginess, it is usually mixed with jaggery and used for making rasam.

The health benefits of vilampazham is amazing. It helps to control blood pressure, it helps in proper functioning of heart and brain, it also helps to cure piles problem and also helps to prevent breast and uterus cancer. It is abundant in Iron. Not only the fruit, its leaves also has so many medicinal values.It helps to cure sour throat (boiling leaves in water and having it by staining the leaves). Since it contains so many health benefits single post wont be enough to mention it. I will share the rest in my other post.

The pulp is usually mixed with jaggery before eating it. This will taste amazing and also gives many health benefits and you can prepare rasam, juice, and also some sweets etc. I will try to post some other recipe soon. So from today pick this fruit whenever you see it in the market and use in your daily diet.

Ingredients for Wood Apple Rasam :

Vilampazham – 1
Toor dal - 1/4 cup
Tomato - 1
Turmeric Powder a pinch
Rasam Powder – 1 tbsp
Oil – 1 tbsp
Salt to taste
Corriander few for garnishing

To Temper:

Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Pepper Corns – 1/2 tsp
Red Chillies – 1
Hing a pinch
Garlic – 2 nos crushed
Sambar Onion – 2 nos crushed
Curry Leaves few

Method:

Cook Toor dal in a pressure cooker.
Transfer it to vessel and heat that cooked toor dal along with tomato, turmeric powder for 5 minutes (the tomato will become soft which will help it to crush using hand). Since tomato is cooked for 5 Minutes it becomes soft, so peel the outer layer and mash using hand. (You can also take the tomato puree and avoid this step). Mash the dal using the back of the spoon.
Take the pulp from vilampazham by breaking the outer layer using hammer or by dropping from height.
Mash it by adding little water.
Strain it using a strainer.
Add tomato puree (if you mashed it using hand add that).
Heat oil in a pan, add mustard seeds and allow to crackle. Add cumin seeds, crushed pepper corns, red chili, hing, curry leaves, crushed garlic and crushed onion.
Add Vilampazham, tomato puree mixture to it, add rasam powder and allow to cook.
Allow to boil.
When raw smell goes add cooked dal and allow just the bubbles forms at the top.
Switch off the flame and add add jaggery. Garnish with corriender leaves.
Serve warm with rice or have it as a soup.

Note:

If the fruit is more tangy then take only half of the fruit pulp.

Semiya Javvarisi Payasam - Vermicelli Sago Payasam

2014-07-23T08:57:00.001-07:00

Vermicelli Sago Payasam (Semiya Javvarisi Payasam) is a delicious dessert which we prepare for lunch desert served usually after rasam recipe. This payasam recipe is usually prepared during festivals and during special occasions. Here I am giving you this recipe with step by step along with pictures.

Today I made this recipe using both semiya and javvarisi but we it can also be prepared with either semiya or javvarisi. You can simply skip any one and follow the same procedure.

Ingredients for Semiya Javvarisi Payasam:

Vermicelli – 1/2 cup
Javvarisi – 1/3 cup
Milk – 3 cup
Sugar – ½ cup
Cardamom – 2 powdered
Ghee – 2 tsp
Cashew few
Raisins few

Method:

Soak javvarisi(sago) in water for 15 minutes and pressure cook it by adding water for 3 whistle or until cooked.
Add ghee, fry cashew and raisins and keep aside.
Using the same ghee, roast vermicelli until slight brown where nice aroma hints. If your vermicelli is roasted you can skip this step.
After vermicelli is roasted add milk and allow to cook halfway (allowing to cook fully will make the vermicelli very soft).
Then add cooked sago to this half cooked vermicelli and mix well.
In the mean time in a pan add sugar, add water until sugar gets immersed and keep it in medium flame.

The sugar will first get dissolved in water and will start to boil, keep stirring constantly until sugar gets completely dissolved and syrup thickens (allow to thicken until it coats the back of the spoon slightly).
Add this sugar syrup into the sago vermicelli mixture and mix well. Allow in the flame for another two minutes so that all the ingredients will get incorporated. Add cardamom powder.
Add condensed milk if you want rich payasam (optional). Keep the flame for a minute and switch off. Serve warm.

Note:

I usually pressure cook sago, you can directly cook it by increasing the soak time to 45 minutes and cook in the flame by adding water in the pan until the sago becomes transparent and cooked.
Adding condensed milk is purely optional. Instead of condensed milk you can add evaporated milk (reducing milk quantity to half by keeping it in a medium flame).
After payasam cooled it will thicken so before serving add milk and dilute according to the consistency you required, heat and serve.
You can directly add the sugar to the payasam without preparing sugar syrup. Preparing and adding sugar syrup will improve the taste.
Sugar can be adjusted according to your preference.

Palkova Recipe - Thiratipal Recipe

2014-07-22T05:18:00.000-07:00

Palkova (Thiratipal) recipe is a delicious festival recipe. It's quite simple, yet time consuming. Here I am giving this recipe with procedure and pictures.

I am happy to share my favorite sweet recipe which includes very few ingredients. Only thing is we should have patience until milk gets reduced to thick consistency.

This Palkova can be taken as a sweet and also can be included in other sweet preparations. There are so many Indian sweets which can be prepared using this kova. If your using kova as an ingredient for another sweet you can add sugar according to that recipe requirements after it is added to that particular sweet.

You can take out in whatever consistency you need. I like quite thin consistency. If you are using this for another recipe take out according to that recipe requirement. If your recipe call for condensed milk take out in that condensed milk consistency itself (may be an hour before).

Try to use full fat milk which tastes good and also will condense quickly. For a quantity of 2 ltrs of milk, it takes roughly around 3 hours are more according to the milk consistency and fat content.

Ingredients for Palkova Recipe:

Milk – 2 liters
Sugar – ½ to 1 cup as per your taste

Method:

Add milk in a heavy bottomed vessel and allow to condense by stirring then and there by keeping in a medium high flame. If you need it as a condensed milk texture, take out from the flame when it reaches the consistency as shown in the third picture.
When milk starts thickening reduce the flame to medium low and stir it frequently. When the milk is reduced to more than half add sugar and stir frequently.
When the milk starts thickening stir constantly and reduce the flame to low. Care should be taken that milk should not stick to the bottom. (If milk sticks to the bottom it will burn and it will affect the taste and flavor of the sweet so stir constantly)

I took out in the consistency as shown in the last picture. If you want thicker consistency keep on stiring in a low flame for some more time. Once cooled, the kova gets a bit solidified. Enjoy the palkova.

Note:

I don't prefer to add cardamon powder and ghee to the sweet. I will leave it to your preference.
You can also pack this in a butter paper by adding 1 tbsp to 2 tbsp per pack.

Cooking Terms (from Alphabet F - K)

2014-07-20T23:41:00.000-07:00

Here I am including cooking Terms starting from the letter F to K

Frying: In which food is cooked in hot oil or fat.

Heat and food size(portion) is the main difference between pan frying and sauteing
Pan Frying: Cooking portion sized food with moderately-high heat. Example: Cooking long fish piece.

Sauteing: Cooking small sized food with high heat with frequently tossing the pan. Example: Sauteing the onion.

Stir Frying: Food is cooked in high heat with more oil because food is cooked only in oil. The food is moved around to ensure even cooking. Example: Spinach (keerai) stir fry. The main difference between stir fry and sauteing is food browning is allowed in sauteing.

Shallow Frying: The oil covers half of the food and is cooked. Example: cutlet recipe.

Deep Frying: The food is completely submerged in the oil and cooked. Example : Bajii recipe.

I will try to post some photos in the coming days.

Cooking Terms

2014-07-20T23:40:00.001-07:00

Here in this post I am including cooking terminology which we use in our day to day cooking. Posts will be consolidated according to the alphabets.

Being day one of my new initiative, I am adding the common terms under the letter F. More updates will follow. Please do check it under the tab "Science of Cooking".

Cooking Terms (from Alphabet A - E)

Cooking Terms (from Alphabet F - K)

Cooking Terms (from Alphabet L - Q)

Science of Cooking

2014-07-20T22:34:00.000-07:00

Following the overwhelming response to my cooking blog "Chasing Taste" and all the positive feedback and support from you all loved ones has encouraged me to take one more new initiative called "Science of Cooking".

I will try to cover as many topics on tips, facts, methods, shortcuts, style etc which can be useful in our day to day cooking.

The idea behind this is to equip ourselves about the science of cooking to help us become smarter cook and also to be more efficient in cooking. One more main sense behind this blog is to revive our Granny's age old tried and tested methods of cooking tips, recipes and their comprehensive knowledge.

There has been a growing interest in ourselves bursting to try many new recipes from the print and online social media. But very little interest has been shown in our traditional recipes and their goodness. Here, I would like to emphasize on this.

I would like to take this new initiative to cover from as little basics to advanced info behind the Science of Cooking. For all the majority, hope this will help you guys a lot and for those experts already in the field hope it makes you intriguing. :)

Planning to post twice a week in the blog under the tab "Science of Cooking" and also on my social media.

Am just yet another person who has taken up cooking with passion and interest, so please support by sending your tips, comments and feedback to my mail id. malini.chasingtaste@gmail.com. And I will be more than happy to post your tips on my blog aswell under your courtesy.

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Puliyodharai Recipe - Puli sadham - Tamarind Rice Recipe

2014-07-19T02:18:00.000-07:00

Puliyodharai (Tamarind rice) recipe is a good old famous recipe which can be prepared in various occasion like in temple, festival, for lunchbox, for travel etc. Here I am sharing this recipe with step by step procedure along with pictures.

Puli sadham recipe is a favorite recipe not only to me but to my whole family. This will be well suited for travel since it stays fresh for long time. There are many ways in which Puliyodharai is made. My grandma makes a sticky Puliyodharai, will try to post that recipe soon.

You can prepare Puliyodharai podi and Pulikaichal before and you can refrigerate.

In this, first I will share how to make podi and will be sharing how Pulikaichal is made. This recipe be will be bit lengthy but worth doing it. To make it simple you can make the podi and Pulikaichal previously and you can mix it with rice whenever you need it.

Out of my experience, shelf life for podi is around 4-6weeks. For Pulikaichal, its around 2 weeks and when it is mixed with rice, it stays fresh upto 2 days when refrigerated.

I am first giving the ingredients and procedure for making Puliyodharai podi.

Ingredients for Puliyodharai Podi:

Channa dal / kadalai paruppu – 1 tbsp
Whole urad dal / ulutham paruppu – ½ tbsp
Dry Red chilli – 3
Pepper – ½ tbsp
Fenugreek seeds – 1 tsp
Coriander seeds – 1/8 cup
Asafetida – generous pinch
Black sesame seeds – ½ tbsp
Curry Leaves few

Method:

Add all the ingredients one by one and we are going to dry roast it. Care should be taken that we dont burn any ingredients.
Add coriander seeds, channa dal, whole urad dal, red chilli and asafetida.
Add curry leaves and roast by continuous stirring.
Red chilli will roast faster than other ingredients. So after it got roasted take out red chilli.
Roast other ingredients until you get nice aroma and change in color.
If your not confident roast all the ingredients separately it may be time consuming process but ingredients will not get burnt.
Roast till the ingredients change in color as shown in the figure.
After it got roasted keep it aside and allow to cool.
Now add sesame seed and roast till nice aroma comes.
After it cools grind it to a powder.Now I am giving the ingredients for Pulikaichal and how to make Puliyodharai from it.

Ingredients for Pulikaichal and Rice:

Rice – 1 cup
Tamarind - 1 big lemon size
Puliyodharai podi - 2 tbsp
Gingelly Oil - 10 tbsp
Gingelly oil for sprinkling on rice
Mustard seed – 1 tsp
Channa dal / kadalai paruppu – 1 tbsp
Whole urad dal / ulutham paruppu – ½ tbsp
Dry Red chilli – 3
Turmeric powder – a generous pinch
Peanuts hand full
Curry Leaves few

Method:

Soak Tamarind in warm water for 30mins, take essence by straining it and keep aside.
Add oil in a kadai ,add mustard seeds, channa dal, whole urad dal, peanuts and red chilli.
Add curry leaves and turmeric powder.
Add tamarind pulp and allow to boil. After it gets reduced to half add required salt.
Allow to reduce further until it becomes a thick paste as shown in the picture. Meanwhile, cook the rice and spread it in the plate by sprinkling some gingelly oil.
After rice cools add 2 tbsp of Puliyodharai podi which we made earlier then add 6 to 7 tbsp Pulikaichal to the rice and mix well.
You can add podi and pulikaichal according to your preference by tasting it. After you mix well transfer it to a vessel. Serving the rice after few hours will increase the depth of the taste.
The Pulilkaichal turns thick once it cools down. If you decide to keep it for later use, don't reduce the oil as it will help keep it in good consistency.

Sweet Corn Rice Recipe

2014-07-17T23:13:00.001-07:00

Here I am giving you a Sweet Corn Rice recipe with a twist of masala with step by step procedure along with pictures. I served this with Peas Masala gravy. It turned out to be a hit amongst the family.

Here in this recipe I used frozen sweet corn kernels and capsicum. You can also add vegetables of your choice like carrot, beans, potato etc. But I prefer to use only corn and capsicum as I feel like adding vegetables will make this recipe a vegetable rice and in that real corn taste will get lost. So I will leave it to your preference for the vegetable options.

To add more color to this recipe, try using green/red capsicum. Always keep capsicum quantity less than sweet corn kernels for this recipe.

Ingredients for Corn Rice:

Sweet corn kernels – 1 cup
Basmati Rice - 1 cup
Onions – 1 sliced lengthwise
Capsicum – half sliced lengthwise
Oil - 2 tbsp
Cinnamon - 1/2 inch
Cloves - 2 nos
Cardamon - 2 nos
Bay leaves - 1
Green chilli – 2
Ginger garlic paste – 2 tsp
Garam masala – 1 tsp
Coriander powder – 1 tsp
Salt to taste

Method:

Soak the rice for 5 minutes then add two cups of water and cook for one whistle or until soft. Cooking rice method differs according to the rice preference. So I will leave it to your option.
After whistle settled allow the rice to cool by sprinkling some oil in a plate.
Add 2 tbsp of oil in a kadai and add bay leaf, cinnamon, cloves, cardamon, green chilli.
Add onions and fry till raw smell goes.
Add ginger garlic paste and fry till raw smell goes.
Add sweet corn kernels and mix well.
Add garam masala powder and mix well.
Add coriander powder, red chilli powder(optional), capsicum, salt and mix well.
Allow to cook until kernels and capsicum are soft by adding little water (don't allow to capsicum to cook till very soft).
Add it to the cooled rice and mix well. Adjust salt.

Serve with gravy of your choice.

Note:

While you adding water to cook kernels and capsicum add little water if not sufficient add little by little quantity. Avoid adding large amounts of water at once.