Kamala's Corner

Araithuvitta Sambar

2009-10-26T12:35:00.005+05:30

Ingredients:

Thuvar Dhal - 1/2 cup
Drumstick – 1 (or any other desired vegetable)
Sambar Onion - 5 to 6
Tomato – 1
Tamarind – A small lemon size
Sambar Powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Salt – 1 teaspoon or as per taste

To fry and grind:

Red Chillies – 6 to 8
Coriander seeds – 1 tablespoon
Bengal Gram dhal - 1/2 teaspoon
Black pepper – ¼ teaspoon
Jeera – ¼ teaspoon
Fenugreek - 1/4 teaspoon
Grated coconut – 1 tablespoon
Oil – 2 teaspoon

For seasoning:

Oil – 2 teaspoon
Mustard - 1/2 teaspoon
Asafetida powder - a pinch
Curry leaves - few

Method:

Cook thuvar dhal along with a pinch of turmeric powder in a cooker till soft.

Cut drumstick (or any other vegetable) into 2 inch length pieces. Cut sambar onion into two. Chop tomato finely.

Soak tamarind in water and extract the juice. Add required water and make 2 cups of tamarind water.

In a kadai put two teaspoons of oil and fry red chillies, coriander seeds, Bengal gram dhal, pepper, jeera, fenugreek and coconut gratings on medium flame till the dhal turn golden yellow and nice aroma comes out. Cool it and grind to a paste. Wash the mixie and add that to the ground paste and mix well. Keep it aside.

In a kadai put a teaspoon of oil and add sambar onion and fry till it turns transparent. Add chopped tomato and fry till it mashes well. Add drum stick pieces (or any other vegetable pieces) along with sambar powder, a pinch of turmeric powder and salt. Mix well and add just enough water to cover the vegetable. Cook on medium flame till the vegetable is soft. Add tamarind water and again allow to boil. When it starts boiling, add the ground paste, cooked dhal and stir well. Cook till it starts boiling again.

Season it with mustard, asafetida powder and curry leaves.

Chocolate Burfi

2009-10-19T14:10:00.002+05:30

Ingredients:

Maida – 1 cup
Sugar – 2 cups
Milk Powder - ½ cup
Coco or baking chocolate powder – 1 tablespoon
Ghee – 4 to 5 tablespoon
Warm Milk – ½ cup

Method:

Put ghee in a kadai and heat it. Add maida to the ghee and fry for two to three minutes or till you get nice aroma. Remove it and add milk powder and mix thoroughly. Keep it aside.

Stir coco or chocolate powder in the warm milk and keep it.

Put ½ cup water to the sugar and boil it till it reaches soft ball consistency. Add maida little by little and mix well. Add the chocolate mixed with the milk and stir thoroughly. Stir continuously till it become thick and leaves the sides of the vessel. Put it in a greased plate and spread it. When it is cool, cut it into squares.

Note: You can also make this burfi using bournvita or drinking chocolate instead of coco. In that case use ½ cup bournvita or drinking chocolate. You can also add condensed milk instead of milk powder.

You can make double colour burfi also. First make the burfi only with maida and milk powder and add vanilla or any desired essence and spread it on a greased plate. Cool it thoroughly. Then make the above chocolate burfi and pour over the maida burfi already prepared. Spread it and cool it. When it is cool, cut it into desired shape.

WISHING YOU ALL A VERY HAPPY DEEPAVALI

2009-10-16T03:09:00.003+05:30

On this auspicious occasion of lights, May each moment shine with peace and prosperity, and leave behind wonderful memories that assure Happy Days ahead.

BEST WISHES ON DEEPAVALI.

Avaraikai Thuvattal

2009-10-11T10:43:00.003+05:30

Ingredients:

Broad Beans - 10 to 15
Coconut gratings – 1 tablespoon
Turmeric powder – a pinch
Red chilli - 1 or 2
Raw Rice - 2 teaspoons
Oil – 1 teaspoon
Mustard – half teaspoon
Asafotida Powder - a pinch
Curry leaves few
Salt – ½ teaspoon

Method:

Wash and cut the avaraikai into small pieces.

In a small kadai, put rice and red chilli and dry fry till the rice turns slightly brown. Cool it and powder it.

In another kadai put one teaspoon oil and when it is hot add half teaspoon mustard, asafotida powder, curry leaves and fry for a second. Put the vegetable now and add turmeric powder, salt and sprinkle water just to cover the vegetable. Mix well. Close with lid. Cook on medium flame till the vegetable is soft and all the water is absorbed. Now add the ground rice powder, grated coconut and mix well.

Diwali is on 17th October 2009

2009-10-07T11:33:00.025+05:30

Diwali or Deepavali is festival of lights and the occasion of sweets, fire crackers, new dresses. Let us celebrate and enjoy the lights and sounds of this wonderful happy occasion.

The mythology of Deepavali differs from North to South India. In Tamilnadu, it is celebrated to commemorate the killing of the demon Narakasuran. The main part of the celebration is Early Morning Oil Bath. The eldest woman of the family rubs jingelly oil on the heads of all the family members. Then everyone take oil bath and wear new dresses. Children start “bursting crackers” which represents the slaughter of the demon king Narakasuran.

There are varities of sweets and snacks prepared for Diwali. All the dishes are offered to God and after prayers, seek the blessings of the elders. This will be followed by people visiting temples and exchanging sweets with neighbours and relatives.

Recipes for some common sweets and savories prepared for Diwali are given below.

Laddu: Besan flour – 2 cups (heaped), Cooking soda – a pinch, Oil for deep frying, Sugar – 3 cups, Water – 1 cup, Few drops of kesar colour.....more

Badhusha: Maida – 2 cups, Sugar – 3 cups, Ghee or dalda – ¾ cup, Baking soda – ¼ teaspoon, Oil – for deep frying, Sliced pista, almonds and dry coconut for garnishing.....more

Mysore Pak: Bengal gram flour - 1 cup, Sugar - 2 cups, Ghee - 2 cups, Water – ½ cup .....more

Adirasam: Raw Rice – 2 cups, Jaggery powdered – 2 cups, Khus Khus – 1 teaspoon, Dry Ginger Powder – 1 teaspoon, Cardamom powder.....more

Pottukadalai Urundai: Pottukadalai – 3 cups, Sugar – 2 cups, Ghee - ½ cup, Cardamon – 8 , Cashew Nuts – 10 .....more

Sweet Somasa: Maida - 2 cups, Oil or butter - 1/4 cup, Pottukadalai - 1 cup, Sugar - 1 cup, Coconut gratings - 1/2 cup, Cardamom Powder.....more

Thenkuzhal: 4 cups raw rice, 1 cup urad dal, 2 tbsp butter, 1/4 tsp asafoetida powder, 2 tbsp cumin seeds, salt - to taste (two teaspoon), oil for deep frying .....more

Ribbon Pakoda: Besan flour – 2 cups, Rice flour – 1 cup, Chilli powder – 1 teaspoon, Asafotida powder – 1 teaspoon, Salt – 1 teaspoon, Butter or Ghee.....more

Mixture: Besan flour 3 cups, Rice flour – 3 cups, Butter – 3 teaspoon, Salt – 3 teaspoon (or as per taste), Aval (Poha) – Half cup, Chutney dhal – Half cup.....more

Apart from sweets and savories made for Deepavali, Idli, Dosai, Vadai, Suzhiyan are common dishes prepared for breakfast.

Sweet Poli

2009-09-28T20:14:00.005+05:30

Sweet Poli is a festival dish and it is prepared with dhal or coconut sweet stuffing. Normally Maida is used for this poli, but I used wheat flour.

Coconut Poli

Ingredients:

Maida or wheat flour - 2 cups (heaped)
Coconut gratings - 1 cup
Jaggery powdered - 1 cup
Dry ginger powder - 1/2 teaspoon
Cardamom powder - 1/2 teaspoon
Ghee - 4 or 5 teaspoons
Gingelly oil - 3 to 4 teaspoons
Turmeric powder - a pinch
Salt - 1/2 teaspoon

Method:

Add salt and turmeric powder to wheat flour and mix well. Add water little by little and make a dough (like chapati dough) and apply little gingelly oil on the dough and keep it aside for atleast half an hour.

In a thick bottomed vessel put the jaggery powder and add 1/4 cup water and bring to boil. Remove from stove and strain it so that any mud or dust will be removed. Put back the strained jaggery water to the vessel and again allow to boil. When it starts boiling, add coconut gratings and mix well. Cook on medium flame till it become solid. Add dry ginger powder and cardamom powder and mix well. Cool it.

Grease banana leaf or a plastic sheet and put a small orange size dough and flatten it. Put lemon size coconut mixture in the centre and fold it. Then gently spread it with your fingers. Remove it and put it in a hot tawa. Pour little ghee around the poli and cook till light brown spot appears on both sides.

Dhal Poli

Ingredients:

Bengal Gram Dhal - 1 cup
Powdered Jaggery - 1 cup
Maida or wheat flour - 2 cups
Turmeric Powder - a pinch
Ghee - 5 teaspoons

Cardamon powder - 1/2 teaspoon
A pinch of salt

Method:

Soak Bengal gram dhal in water for about two to three hours. Cook the Dhal in water till soft, but not mushy. Drain the excess water and cool it.

Grind the cooked dhal to a fine powder. Add 1/4 cup water to the jaggery and bring to boil. When it starts boiling, strain it and put it back in a heavy bottomed vessel. Add dhal powder and stir continuously till it become thick. Add cardamom powder, mix well and remove from stove. Let it cool.

Mix maida, salt and turmeric powder and make a soft dough using water little by little.

Take a plastic sheet or foil, flatten out small ball sized quantity of the maida dough. Place a smaller sized ball of the sweet filling and cover it completely using the flattened maida dough. Cover with another plastic sheet. Roll it round using a rolling pin. (You can also make a thin round using your fingers). Heat up a tawa and when it is hot place the poli and pour a teaspoon of ghee all around and cook. Turn and cook on other side until light brown spots appear.

HAPPY POOJA CELEBRATIONS

2009-09-27T04:18:00.000+05:30

Saraswathi Namastubhyam - Varade Kamarupini - Vidyarambam Karishyami -Siddhir Bhavatu Me Sada.

WISHING YOU ALL HAPPY POOJA CELEBRATIONS

Iru Puzhi Kuzhambu (Twin Sour Kuzhambu)

2009-09-18T14:12:00.001+05:30

Iru Puzhi Kuzhambu, means kuzhambu containing two sour items. It is prepared with tamarind and sour curd. It is a mixture of Vathal Kuzhambu and Mor Kuzhambu.

Ingredients:

Tamarind - a small lemon size
Curd - 1 cup
Sambar Powder - 1 tablespoon
Turmeric Powder - a pinch
Salt - 1 teaspoon or as per taste
Chow Chow – a small one

To grind:

Red chillies – 4 to 5
Urad dal - 1 tablespoons
Fenugreek – 1 teaspoon
Coconut gratings – 1/2 to 3/4 cup

For seasoning:

Oil – 1 teaspoon
Mustard – ½ teaspoon
Fenugreek – ½ teaspoon
Asafoetida powder – ½ teaspoon
Curry leaves – few

Method:

Soak tamarind in water and extract two cups of thick tamarind juice.

In a kadai put one teaspoon of oil and fry Urad dhal, red chillies and fenugreek. Cool it and grind along with coconut to a fine paste.

Remove skin from chow chow and cut it into 1” pieces. If the chow chow is too big, then use half of that. . We need 10 to 15 Nos of pieces only. Put it in a steamer and cook for five to ten minutes. Or put it in a microwave bowl, sprinkle little water and microwave it for three to five minutes. You can even cook it on open vessel. Just boil two cups of water and add the vegetable and cook it soft.

Put the tamarind juice in a thick bottomed vessel. Add salt, sambar powder, turmeric powder and bring to boil. When it starts boiling, add the cooked vegetable. Stir well and close with lid. When it starts boiling well, reduce the heat and add the ground coconut paste mixed with one to one and half cup of water. Mix well and let it boil for few more minutes.

Beat the curd well (or you can use thick buttermilk) and add it to the boiling kuzhambu. Stir well and when it starts boiling again, immediately remove from stove.

Season it with mustard, fenugreek, asafetida and curry leaves.

Tips: You can use any oil for this kuzhambu. However if you use coconut oil, it enhances the flavor of this Kuzhambu.

Note: You can add any desired vegetable to this Kuzhambu. However, brinjal, ladies finger, white pumpkin, chow chow, banana stem are more suitable. If you use ladies finger, just fry the ladies finger cut into 1” length pieces and fry in a teaspoon of oil and then add to the tamarind water. Brinjal can be added strait away to the tamarind water. Pumpkin, chow chow or banana stem can be steam cooked for five to ten minutes and then added to the kuzhambu.

Navaratri starts from 19th September 2009

2009-09-16T17:03:00.000+05:30

The nine day festival of Navaratri, season of rejoicing and celebration, starts from 19th September this year.

It is believed that Goddess Durga on her 10 day journey around the earth removes all evil.

Navaratri is a combination of many concepts, but the most common theme is the victory of good over evil.

The most significant part of Navaratri is the setting up of "Kolu" or "Golu". Dolls (mostly of various gods and goddesses in Hindu pantheon) are arranged in wooden steps (now available in steel also) in a prescribed order. The number of steps depends on the availability of the dolls and space available. The maximum number is nine – representing the nine days of Navratri. Usually, the steps erected are in even numbers – 3, 5, 7 or 9. Now it is more creative than religious and people arrange "Theme Kolu", "Modern Kolu" etc., where eletronic items also find a place. Whatever way we celebrate "Kolu", it is time for enjoyment and get-to-gethers.

Navarathiri is never complete without the different kinds of sundal made every evening.

Sundal can be prepared from any gram/dhal. Basic method is same for all except soaking/cooking the dhal.

Wholegram (Kondai kadalai), dried peas, mochai kottai, bengal gram dhal, green gram, green gram dhal, peanut, cow gram, corn are normally used to prepare Sundal.

Ingredients:

Any desired gram / dhal - 1 cup
Red Chillies - 2 Nos
Curry leaves - few
Coconut gratings - 1 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Urad dhal - 1 teaspoon
Asafotida - a pinch
Salt - 1 teaspoon

Method:

Soak the gram in water for atleast 8 hours. Pressure cook along with a pinch of salt for two to three whistles. Drain the excess water and keep aside.

If you use green gram dhal, then soak only for 1 to 2 hours and cook in open vessel.

If it is bengal gram dhal (Kadalai Paruppu), soak for 2 to three hours and cook for one whistle in pressure cooker or in open vessel.

In a kadai put the oil and when it is hot add mustard. When it pops up, add Urad dhal, red chillies broken into pieces along with asafotida powder and curry leaves. Fry for a while. Add cooked gram. Mix well. Add a pinch of salt and coconut gratings. Mix once again and remove.

Instead of single grain, you can mix all the gram/dhal and make Mixed Grain Sundal also.

Note: There are two varieties of wholegram, white and black. The black coloured gram is tastier. You can add in the sundal few drops of lemon juice or a small piece of mango grated finely.

To get spicy taste, grind one tablespoon coconut gratings, a small piece of ginger and a small size green chilli to a fine paste and add to the seasoning.

On Navaratri Fridays, there will be a sweet prasadam apart from the sundal, like Sweet Puttu or Sweet sundal.

Keerai Vadai

2009-09-13T09:19:00.004+05:30

Ingredients:

Bengal gram dhal – 2 cups
Urad dhal - 1 tablespoon
Onion – 1 No
Red Chillies – 3 to 4 Nos
Black pepper - 1 teaspoon
Keerai (any green) chopped finely - 2 cups
Sombu – 1 teaspoon
Salt – 1 teaspoon
Oil – for deep frying

Method:

Soak the dhals in water for 4 hours. Drain the water completely. Grind it along with pepper, red chillies and salt to a coarse paste. No need to add water.

Chop onion finely. Add chopped onion, keerai to the dhal paste. Crush the sombu slightly and add to the dhal paste and mix well.

Heat oil in a kadai. Take a lemon size ball and keep it in your left palm and gently press with your right palm. Put it in the hot oil and fry till it turns golden brown.

Note: Keerai vadai can be prepared with any combination of dhals. To get a soft keerai vadai, use only urad dhal. For crispy one, only bengal gram dhal. Same way, we can add any type of keerai available, however, mulai keerai is crisp and fry well in the oil.

Pattani (Dry Peas) Masala

2009-09-06T09:12:00.003+05:30

Ingredients:

Dry white peas - 1 cup
Tomato big size - 1
Onion - 2
Cinnamon stick - small piece
Cloves - 2
Red chillies - 2
Coriander seeds - 1 tablespoon
Turmeric powder - 1/4 teaspoon
Sombu - 1 teaspoon
Curry leaves few
Oil - 2 tablespoon
Salt - 1 teaspoon or as per taste

Method:

Soak peas in water for about 8 to 10 hours or over night. Put the soaked peas in a cooker along with two cups of fresh water and a pinch of salt. Cook for two to three whistles.

Chop one onion finely and keep aside. Cut another onion and tomato into medium size pieces.

In a kadai put one teaspoon oil and fry red chillies, coriander seeds, cinnamon stick and cloves for few seconds and remove. Same kadai put one more teaspoon of oil and fry one onion medium size pieces for few seconds and then add tomato pieces and fry few more seconds. Cool it. Then grind all the fried items (including chillies, coriander seeds, cinnamon, cloves) to a smooth paste.

Take one or two tablespoon of cooked peas and grind it with little water to a paste. Keep aside.

Put a kadai in the stove and put one tablespoon oil. When it is hot, add sombu and fry just a second. Add curry leaves and finely chopped onion and fry till it become transperant. Then add the ground paste, turmeric powder, salt and fry for few seconds. Then add cooked peas along with the water in which it is cooked. Add ground peas paste also. Mix well. Check for salt. If you need, you can add little more water. Allow to boil for few minutes.

Can be served with Poori, Chapati or any other Indian bread.

Vazhaikai (Plantain) Payaru Kootu

2009-09-05T11:47:00.000+05:30

Ingredients:

Green Plantain (Vazhaikai) – 1
Green Gram – 1 cup
Green Chillies – 4 to 6
Coconut Gratings – 2 tablespoons
Jeera – 1 teaspoon
Turmeric powder – a pinch
Salt – 1 teaspoon or as per taste
Oil – 1 teaspoon
Mustard – ½ teaspoon
Asafotida Powder – a pinch
Curry leaves – few

Method:

Soak green gram for six to eight hours (or overnight). Wash well and add just enough water to cover it and a pinch of salt. Pressure cook it for one to two whistles.

Remove the skin from plantain and cut it into small squares. Cook along with a pinch of salt and turmeric powder till it is soft. Drain the excess water and keep aside.

Grind coconut gratings, green chillies and jeera to a paste.

In a kadai put the oil and when it is hot add mustard. When it pops up add asafetida powder and curry leaves. Then add cooked plantain pieces, green gram and the coconut paste. Mix well and if needed add a handful water. Add Salt and mix once again and allow to boil for a minute.

Serve with hot rice and appalam. Can also be served as side dish for rotis.

Kadalai Paruppu (Bengal Gram) Sundal

2009-08-28T12:03:00.003+05:30

Ingredients:

Bengal Gram dhal - 1 cup
Red or green Chillies - 2
Curry leaves - few
Coconut gratings - 1 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Asafotida - a pinch
Salt - 1/2 teaspoon or as per taste

Method:

Soak bengal gram dhal (Kadalai Paruppu), for 2 to three hours and cook along with salt for one or two whistles in pressure cooker or in open vessel. It should be soft but not mushy. Drain the excess water and keep aside.

In a kadai put the oil and when it is hot add mustard. When it pops up, add chillies cut into pieces along with asafotida powder and curry leaves. Fry for a while. Add cooked gram. Mix well. Add a pinch of salt and coconut gratings. Mix once again and remove.

Thavalai Vadai

2009-08-23T14:48:00.000+05:30

Ingredients:

Bengal gram dal – 1 cup
Green gram dal – 1 cup
Thuvar dhal – ½ cup
Black Gram dhal – ¼ cup
Rice – ½ cup
Red chillies – 4 to 5
Asafetida powder - 1/2 teaspoon
Coconut cut into small pieces - 1/2 cup
Ginger – a small piece
Coriander leaves – few
Curry leaves - few
Mustard seeds – 1 teaspoon
Salt – 1 teaspoon or as per taste
Oil – for deep frying

Method:

Soak rice and dhal separately for about 3 to four hours. Wash and drain the excess water. First grind rice and black gram dhal along with red chillies. When this is half done, add Bengal gram dhal and thuvar dhal and grind together for two to three rounds and finally add green gram dhal and grind everything together to a coarse paste.

Chop ginger, coriander leaves, curry leaves finely and add to the dhal paste along with coconut pieces, asafetida powder and salt.

Heat one or two teaspoons of oil in a small kadai and add mustard seeds. When it pops up, remove and add this seasoning to the dhal paste and mix well.

In a kadai pour the oil and heat it. Take a lemon size dhal paste and gently press it round and make vadai. Put it in the hot oil and fry till it becomes golden brown.

Note: You can increase or decrease the quantity of chillies by one or two depending on how much spice you want. Also you can soak half cup sago (Javvarisi) separately for two to three hours and add to the dhal paste and make the vada.

Vinayaka Chathurthi is on 23rd August 2009

2009-08-18T15:00:00.007+05:30

Vinayaka, Ganesha, Ganapathy, Pillaiyar - whatever name we call Him, whichever form we make Him - He is always there to remove all obstacles and bless us with wisdom and prosperity.

Vinayaka Chathurti is on Sunday, the 23rd August this year. Let us celebrate Vinayaka Chathurthi, with all his (and our) favourite dishes and spread the blessings of Lord Ganesha to everyone on the auspicious Vinayaka Chathurti.

Recipes for Vinayaka Chathurti:

Poorana Kozhukattai/Modakam

Ingredients

Rice flour – 2 cups
Jaggery powdered – 2 cups
Coconut gratings – 2 cups
Cardamom – 4 Nos powdered
Oil – 2 to 3 teaspoon
Salt – ½ teaspoon

Method:

Put the jaggery in a heavy bottomed vessel and add ½ cup water and keep on low flame. When the jaggery completely melted, strain it and put it in a heavy bottomed vessel. Add coconut gratings and stir now and then till it blends well and become solid. Add cardamom powder and mix well. Cool it. (You can do it in microwave also).

Put the rice flour in a kadai and dry fry till nice aroma comes out. Remove from stove and keep aside. Boil 4 cups of water along with salt and a teaspoon of oil (preferably gingelly oil). Pour this boiling water in the fried rice flour slowly and mix it using a wooden spoon. When it is hot enough to touch, mix with your hands and make a dough. Take out small lemon size dough and make a ball. Using your thumb slightly press the ball in the middle and hold with your fingers and make a cup.

Put one tablespoon jaggery/coconut mixture in the cup and close the edges. It look like half circle. To make modakam, put the pooranam in the rice cup and bring all the edges to the centre and press slightly. Finish all the dough and coconut mixture like above. Arrange in a greased idli plate and steam it for five to seven minutes. You can use double boiler for steaming, which is having flat plate and hold more kozhukattai and retain the shape also.

Note: If you find it difficult to make rice cups, you can use Kozhukattai mould.

You can also make dhal pooranam or Ellu Pooranam for stuffing:

Dhal Pooranam:

Ingredients:

Bengal Gram Dhal - 1 cup
Powdered Jaggery - 1 cup
Grated Coconut - 3/4 cup
Cardamon – 2
A pinch of salt

Method:

Soak Bengal gram dhal in water for about two to three hours. Cook the Dhal in water till soft, but not mushy. Drain the excess water. Grind the cooked dhal to a coarse powder (do not use any water - only dry grind).

Put the jaggery in a heavy bottomed vessel and add ½ cup water and keep on low flame. When the jaggery completely melted, strain it and put it in a heavy bottomed vessel and bring to boil again. When it starts boiling, reduce the heat and add dhal powder and mix well. Stir now and then and cook till it is solid. Add coconut gratings and cardamom powder and mix everything well. Remove from stove and let it cool.

Ellu(Sesame Seeds)Pooranam:

Ingredients:

White sesame seeds – 1 cup
Powdered jaggery – 1 cup
Ghee – 1 tablespoon
Cardamom Powder – ½ teaspoon

Method:

Dry roast sesame seeds on a slow fire to a light brown colour. Cool it. Powder it in a mixie. Powder the jaggery well. Put it in a mixie and run for one to two rounds. Before removing, add ellu powder and cardamom powder and again run for one to two rounds. Remove it, add melted ghee and mix well.

We can also make Pidi Kozhukattai - Sweet, Pidi Kozhukattai - Salt, Green Gram Dhal Sweet Kozhukattai

Kondaikadalai Sundal:

Sundal can be prepared from any gram/dhal. Basic method is same for all except soaking/cooking the dhal.

Ingredients:

Wholegram (Kondai kadalai) - 1 cup
Red Chillies - 3 to 4
Curry leaves - few
Coconut gratings - 1 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Asafotida - a pinch
Salt - 1 teaspoon

Method:

Soak the gram in water for atleast 8 hours. Pressure cook along with a pinch of salt for two to three whistles. Drain the excess water and keep aside.

In a kadai put the oil and when it is hot add mustard. When it pops up, add red chillies broken into pieces along with asafotida powder and curry leaves. Fry for a while. Add cooked gram. Mix well. Add a pinch of salt and coconut gratings. Mix once again and remove.

Note: There are two varieties of wholegram, white and black. The black coloured gram is tastier. You can add in the sundal few drops of lemon juice or a small piece of mango grated finely.

Pattani Sundal also very famous and you can use green chillies instead of red chillies.

Or you can make Mixed Grain Sundal

Mixed Grain Sundal

2009-08-09T16:44:00.005+05:30

Ingredients:

Whole Gram (Kondai kadalai), White dry peas (Pattani), Mochai Kottai, Cow Gram (Karamani), Horse Gram (Kollu), Green Gram (Pachai payaru) - Each two to three tablespoons - put together should be two cups approx.
Red Chillies - 3 to 4
Curry leaves - few
Coconut gratings - 2 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Asafotida - a pinch
Salt - 1 teaspoon

Method:

Soak all the above said grams, except Greem Gram, in water for atleast 8 hours. Soak green gram separately for 8 hours.

Pressure cook (except green gram) along with a pinch of salt for two to three whistles. Drain the excess water and keep aside.

Cook green gram separately in an open vessel or for one whistle in a cooker.

In a kadai put the oil and when it is hot add mustard. When it pops up, add red chillies broken into pieces along with asafotida powder and curry leaves. Fry for a while. Add coconut gratings and fry it also nicely. Then add cooked gram along with a pinch of salt. Mix well. Add a tablespoon of fresh coconut gratings as garnishing.

Kollu (Horse gram) Podi

2009-08-07T16:28:00.000+05:30

Ingredients:

Kollu – 1 cup
Red Chillies - 4 to 5 Nos
Black Pepper – 1 teaspoon
Jeera – 1 teaspoon
Salt – 1 teaspoon

Method:

Dry fry the above ingredients (except salt) separately one by one and cool it.

Add salt and grind to a fine powder.

This can be eaten mixed with hot rice along with a teaspoon of ghee or gingelly oil.

Beetroot Pickle

2009-07-25T14:46:00.001+05:30

Ingredients:

Beetroot (big size) - 1
Fenugreek seeds – 1/2 teaspoon
Mustard seeds – ½ teaspoon
Asafoetida – A small gooseberry size
Chilli powder - one teaspoon
Oil – 2 tablespoons
Lemon juice - 2 tablespoons
Salt – 1 teaspoon or as per taste

Method:

Wash and remove the skin from the beetroot. Cut it into small pieces. Sprinkle salt and mix well. Keep aside.

Put little oil in a kadai and fry asafetida and fenugreek seeds slightly. Allow them to cool and grind it to a powder. Add chilli powder with the above powder and mix well.

Heat oil in a kadai and add mustard. When it pops up, switch off the stove. Put the prepared powder in the oil. Add the beetroot pieces, lemon juice and mix well.

Store it in a clean jar. Goes well with curd rice.

Tips: Instead of lemon juice, you can add 1/4 cup vinegar also.

Banana Stem (Vazhai Thandu)

2009-07-18T15:19:00.000+05:30

Banana stem (Also called as “Vazhai Thandu” in Tamil) is rich in fiber content. It improves bowl movement and act as a good laxative. It helps eliminate and treat kidney stones and also removes toxins from the body. It cools the body and also very good for weight loss.

Banana Stem Soup and Juice are very healthy. It can also be cooked as a vegetable. We can make Poriyal, Kootu, Salad, Pachadi, Sambar, Mor Kuzhambu etc.

Have it at least once in a week in your diet and enjoy good health.

Recipes:

Vazhai Thandu (Banana Stem) Poriyal
Vazhai Thandu (Banana Stem) Pachadi
Vazhai Thandu (Banana Stem) Kootu

Vazhai Thandu (Banana Stem) Kootu

2009-07-17T12:34:00.000+05:30

Ingredients:

Banana Stem – 1’ lenth
Green Gram Dhal – ½ cup
Sambar Powder - 1 teaspoon
Turmeric powder - a pinch
Coconut gratings – 2 tablespoon
Jeera – 1 teaspoon
Rice – 1 teaspoon
Salt – ½ teaspoon or as per taste

For seasoning:

Oil – 1 teaspoon
Mustard – ½ teaspoon
Red Chilli - 1
Small onion – 2 Nos
Curry leaves - few

Method:

Make round slices of the banana stem, remove the fibers and cut it into small cubes. Put it in the water. (Little buttermilk can be added to the water to avoid discolouration).

Cook the green gram dhal along with turmeric till soft.

Put the banana stem pieces in a vessel. Add sambar powder, turmeric powder and salt. Pour enough water to cover the banana stem pieces. Cook till the pieces are soft. Add the cooked dhal and mix well. Keep it on medium flame.

Grind coconut, jeera and rice to a fine paste and add to the kootu and stir well.

Season it with mustard, red chilli, curry leaves and small onion chopped finely.

Instant Lemon Pickle

2009-07-15T09:16:00.000+05:30

Ingredients:

Lemon - 4 to 5 Nos
Chilli Powder - 2 to 3 teaspoons
Asafotida powder - 1 teaspoon
Fenugreek powder - 1 teaspoon (Dry roast fenugreek and powder it)
Salt - 2 to 3 teaspoons
Gingelly oil - 4 to 5 tablespoons
Mustard - 1 teaspoon

Method:

Boil 4 to 5 cups of water. Put whole lemons into the boiling water and allow to boil for five to ten more minutes. Remove the lemon and cool it.

Cut the lemon into desired size pieces and spread it on a plate. Sprinkle chilli powder, asafotida powder, fenugreek powder and salt. Heat oil in a kadai and when it is hot add mustard. After it pops up, remove and pour the hot oil over the lemon pieces. Mix everything well and transfer it to a bowl.

Rawa Pongal

2009-07-12T03:33:00.000+05:30

Ingredients:

Rawa - 1 cup
Green Gram Dhal - 1/2 cup
Green Chilly - 1
Black Pepper - 1 teaspoon
Jeera - 1 teaspoon
Asafotida powder - a pinch
Fresh Ginger - 1 small piece
Cashew nuts - few
Ghee - 2 tablespoon
Curry leaves - few
Salt - 1 teaspoon or as per taste

Method:

Put rawa in a kadai and dry fry it till hot to touch. Same kadai put the dhal and fry slightly.

Remove the skin from the ginger and chop it finely.

Add just enough water to the dhal and cook till it is soft. (You can also pressure cook it for two to three whistles).

Bring two cups of water to boil. Add chopped ginger and salt to the boiling water. When it starts boiling, reduce the heat and add the rawa slowly and stir well. When rawa is cooked well and form a lump, add the cooked dhal mashed well. Add one or two teaspoon ghee and mix it nicely.

Coarsely powder pepper and jeera.

In a kadai put the remaining ghee and when it is hot, add cashew nuts, asafotida powder, green chillies split lengthwise, curry leaves and coarsely powdered pepper and jeera and fry just for a second. Add this seasoning to the rawa-dhal mixture and mix well.

Can be served with Coconut Chutney or Gosthu.

This serves 2 people.

Rice Dhal Vadai

2009-07-05T14:32:00.000+05:30

Ingredients:

Rice - 1 cup
Thuvar Dhal - 1/2 cup
Red Chillies - 2 to 3
Asafotida powder - 1/2 teaspoon
Sambar Onion - 5 to 6
Curry leaves - few
Salt - 1/2 teaspoon or as per taste
Oil for deep frying

Method:

Soak rice and dhal in water for two to three hours. Drain the excess water.

Grind along with red chillies, asafotida powder and salt to a coarse paste.

Add onion and curry leaves chopped finely.

Heat oil in a kadai. Take out a lemon size dough and flatten it. Deep fry till it becomes golden brown.

You will get 10 Vadai for the above quantity.

Brinjal and Rajma Curry

2009-06-25T11:07:00.003+05:30

Ingredients:

Rajma - 1/2 cup
Brinjal – 2 to 3 Nos
Onion – 1 Big
Tomato – 1 Big
Sambar powder – 1 tablespoon
Turmeric powder – a pinch
Oil – one tablespoon
Mustard – ½ teaspoon
Jeera - 1/2 teaspoon
Curry leaves - few
Salt – 1 teaspoon or as per taste

Method:

Soak rajma over night or atleast 8 hours in water.

Pressure cook for two to three whistles.

Cut the brinjals lengthwise and put it in water. Chop the onion and tomato finely.

In a kadai put oil and when it is hot add mustard. When it pops up add jeera and fry for a while and then add chopped onion, curry leaves and fry till onion turns transparent. Add chopped tomatos and fry for a while. Add sambar powder, turmeric powder and salt. Mix well. Add brinjal pieces, cooked rajma and sprinkle little water. Reduce the heat and cover with a lid. Cook until the brinjals are soft and the curry is dry.

Pineapple Gojju

2009-06-23T14:02:00.000+05:30

Gojju is a classic Kannadiga dish. It is a sweet, sour and spicy gravy. It is prepared with many types of vegetables like brinjal, bittergourd, okra etc. However, pineapple gojju is very familiar and served in traditional South Karnataka Weddings.

Ingredients:

Pineapple cut into small pieces - 2 cups
Tamarind - A big gooseberry size or tamarind paste - 1 teaspoon
Jaggery - A small lemon size
Turmeric Powder - a pinch
Salt - 1/2 teaspoon or as per taste

To roast and powder:

Red Chillies - 2 to 3 (medium size)
Coriander seeds - 1 tablespoon
Bengal Gram Dhal - 1 teaspoon
Black Gram Dhal - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Asafotida - a small piece
Sesame seeds (Til) - 1 teaspoon (Optional)
Coconut gratings - 3 tablespoons

For seasoning:

Oil - 2 teaspoon
Mustard - 1/2 teaspoon
Jeera - 1/2 teaspoon
Curry Leaves - few

Method:

In a kadai put one teaspoon oil and fry red chillies, dhals, asafotida, til and coconut gratings till you get a nice aroma. Cool it and powder it.

Soak tamarind in little water or dilute the paste and make 1/4 cup tamarind water.

In another vessel put the pineapple pieces along with turmeric powder and add just enough water to cover them. Cook till it is soft. (You can also pressure cook it for one whistle).

When pineapple is cooked well, add tamarind water, jaggery (crush it), salt and mix well. If required add little water and make it semi liquid and bring it to boil. When it starts boiling, add the above roasted powder and mix well. Allow to cook on medium heat till desired consistency is obtained.

Season it with mustard, jeera and curry leaves.