Kamala's Corner

Ragi Halwa

2010-02-07T13:26:00.001+05:30

Ingredients:

Ragi flour – 1 cup
Jaggery powdered – 1 to 1 ½ cup
Khoya - 1 cup
Water – 2 cups
Ghee – 2 to 3 tablespoons
Cardamom powder – ½ teaspoon
Cashew nuts – few for garnishing

Method:

Put jaggery powder in a thick bottomed vessel and add two cups of water and bring to boil. When it starts boiling and all the jaggery melted well, remove and strain it.

In a kadai put one tablespoon ghee and when it is hot, add ragi flour and fry on medium flame till nice aroma comes out.

Add jaggery water and mix thoroughly.

When it starts thickening, add khoya. Keep it on medium flame and stir continuously till it become thick. Add remaining ghee and mix well. Finally add cardamom powder and mix well. Fry the cashew nuts in a teaspoon of ghee and add it to the halwa.

Note: Instead of khoya, we can add milk powder too.

Sago (Javvarisi) Upma

2010-01-31T09:28:00.001+05:30

Ingredients:

Sago (Javvarisi) – 2 cups
Onion - 1
Potato – 1
Carrot – 1
Green chillies - 3 to 4
Groundnut – 2 to 3 tablespoon
Turmeric Powder – a pinch
Oil – 2 tablespoon
Mustard – ½ teaspoon
Urad dhal – 1 teaspoon
Jeera – ½ teaspoon
Curry leaves – few
Coriander leaves – few
Lemon juice – 1 teaspoon
Salt – 1 teaspoon or as per taste

Method:

Wash and soak the sago for about 1 to 2 hours. Drain the excess water and keep it aside.

Boil potato, remove the skin and cut into bite size bits. Put a teaspoon of oil in a kadai and add jeera. When jeera fried well, add potato pieces and stir fry for few minutes. Remove and keep aside.

Chop onion, green chillies finely. Cut carrot into small pieces and cook for just few minutes and remove.

Crush the ground nut coarsely.

In a kadai put the oil and when it is hot, add mustard. When it pops up add urad dhal and fry till it become light brown. Then add chopped onion, green chillies, curry leaves and fry till onion turns transparent. Add carrot and soaked sago, along with turmeric powder, salt and mix well. Close with lid and allow to cook in medium flame for few minutes. Remove the lid and once again mix everything well. Then add stir fried potato pieces and mix it. Sprinkle peanut powder and lemon juice and stir well and remove. Garnish with chopped coriander leaves.

Note: You can add more vegetables like cabbage, cauliflower, mushroom, capsicum, green peas to make it more healthy and tasty.

Agar Agar Pudding

2010-01-24T10:46:00.012+05:30

When I got a packet of "Gits" instant Bombay Halwa Mix, I thought it is a combination of maida and other ingredients. However, when I read the ingredients, I understand it is made from China Grass (Agar Agar).

Agar Agar (China Grass) is a pure vegetarian food product extracted from different types of seaweed or sea red algae. It acts as a perfect "Slimming Diet" and cools the body.

Usually Halwa is little chewy with lot of ghee in it. Since this recipe does not need any ghee, I thought naming it "Halwa" as mentioned in the Instant Mix packet, will not properly describe this recipe. So, I call it "Pudding".

Ingredients:

Gits Bombay Halwa Mix - 1 small packet (80 gms)
Lukewarm Milk - 2 cups

Method:

Put the Gits Bombay Halwa Mix in a thick bottomed vessel and add 2 cups of lukewarm milk and mix well. Keep it on a medium flame and stir continuously till it boils well. If you allow to boil for five to seven minutes, it looks like a thick kheer. Pour it on a tray or plate.

Allow to set for 30 to 45 minutes. Then using a sharp knife cut it into desired size pieces. You will get approximately 20 pieces.

Note: You can pour the mixture into small bowls and when set, turn it down and remove the pudding.

WISHING YOU ALL A VERY HAPPY PONGAL AND PROSPEROUS NEW YEAR

2010-01-13T10:16:00.004+05:30

Pongal marks joy and cheer and brings along everything that's best. May the festival of harvest season be one that brings along with it all that's "best and everything you deserve”.

Tamil New Year and Pongal is on 14th January 2010.

2010-01-06T10:43:00.019+05:30

It is Pongal time. It is the time we get ready to thank God, Sun, Earth and their Cattle for the wonderful harvest.

It is also "Tamil New Year Day".

Celebrate the occasion with joyous festivities and of course with Festival dishes.

Pongal Recipes:

Sweet Rice Pongal,

Pineapple Sweet Pongal,

Ven Pongal,

Rawa Pongal

Masal Vadai,

Medhu Vadai

Vegetable Kootu,

Also try Vegetable Pongal, and Dry Fruits Pongal,

Pongal Kolangal:

The most important tradition of the Pongal festival is, drawing Kolam. All the houses are adorned with beautiful and colourful Kolams. Elaborate designs are drawn at the entrance of the house and one of the most popular designs on this day is Pongal Pot. Click here for Pongal Kolangal and Other Kolam Designs

Thiruvathirai Festival is on 1st January 2010

2009-12-29T11:33:00.004+05:30

Thiruvathirai Festival, also known as Arudra Darisanam, is on January 1, 2010. In some places, it is observed on December 31, 2009 itself. Thiruvathirai Kali and Kootu (also known as Thalagam) are the special food prepared in the morning and offered to Lord Shiva.

Here are the recipes:

Thiruvathirai Kali

Ingredients:

Rice – 1 cup
Jaggary powdered – 1 cup
Coconut gratings - ¼ cup
Cardamom - 5
Cashew Nuts – 5
Ghee – 4 to 5 teaspoon
Water – 2 cups

Method:

Fry the rice in a kadai without oil till it turns light brown. Cool it and powder it in a mixie. Put the powder in a thick bottomed vessel. Boil the water and pour it over the rice powder. Close with lid. Leave it for half an hour. Meantime, fry the cashew nuts in a teaspoon of ghee. Powder the cardamom.

Add 1/4 cup water to the jaggery powder and bring to boil. When it starts boiling, remove from stove and strain it. Add this to the rice mixture and keep it on the stove. Cook on medium flame till the jaggery syrup and rice flour mixes well. Now add the coconut, fried cashew, cardamom powder along with ghee. Mix thoroughly. Remove from stove.

Note: 1:1 rice and jaggery ratio is perfect for this recipe. If you require more sweet, then you can increase the quantity of jaggery to one and half cup. Some people use two cups jaggery powder for one cup rice. Also two to three tablespoon of green gram dhal (fried without oil) also added along with rice.

This Kali is served with Mixed vegetable Kootu normally consisting of seven vegetables (also called as Ezhu Kari Kootu or Thalagam).

Mixed Vegetable Kootu

Ingredients:

Sweet Potato – 1
Green Pumpkin – a small piece
Broad Beans – 5 or 6
Potato – 1
Yam – a small piece
Green plantain – 1
Green Mochai Kottai – 1 cup

Thuvar dhal - 1/2 cup
Tamarind - gooseberry size
Turmeric Powder – a pinch
Sambar powder – 1 teaspoon
Salt – 2 teaspoon or as per taste

To grind:

Bengal Gram dhal – 2 teaspoon
Red Chilli – 4 to 5
Coriander seeds – 2 tablespoon
Coconut gratings – 2 tablespoon
Rice – 1 teaspoon

Method:

Soak tamarind in water and squzee out the juice.

Cook thuvar dhal in pressure cooker till soft.

Cut the above vegetables into medium bite size pieces. Put the vegetables in a heavy bottomed vessel. Add salt, turmeric powder, sambar powder and eough water to cover the vegetable. Cook on medium flame till soft. Add tamarind water and allow to boil. Then add cooked dhal.

Meantime, fry the dhal, chilli, coriander seeds, rice in a teaspoon of oil. Add coconut and grind to a paste. Add this to the vegetable and mix well. Season it with a teaspoon of mustard and curry leaves.

Ridge Gourd Pepper Kootu

2009-12-25T12:10:00.006+05:30

Ingredients:

Ridge Gourd – 2 to 3 Nos
Green Gram Dhal – ¼ cup
Turmeric powder – a pinch
Salt – ½ teaspoon or as per taste

To fry:

Red Chilli – 2 Nos
Coriander seeds - 1 teaspoon
Black Pepper – 1 teaspoon
Jeera – ½ teaspoon
Bengal gram Dhal – 2 teaspoon
Coconut gratings – 2 tablespoon
Oil - 1 teaspoon

For seasoning:

Oil – 1 teaspoon
Mustard – ½ teaspoon
Asafotida powder - a pinch
Curry leaves – few
Sambar Onion - 2 Nos

Method:

Cook Green gram dhal along with a pinch of turmeric powder till soft.

Remove the skin from ridge gourd and cut it into small pieces. Put these pieces in a vessel and add turmeric powder and salt. Cover with lid and cook on medium flame till soft.

Meantime, in a kadai put a teaspoon of oil and fry red chillies, coriander seeds, bengal gram dhal, pepper, jeera for one to two seconds and finally add the coconut gratings and fry for one more second. Remove and cool it. Grind it to a fine paste.

When the vegetable is cooked well, add the ground paste and cooked dhal along with little water and mix well. Allow to boil for few minutes on low heat.

Season it with mustard, asafotida powder, curry leaves and chopped onion.

Note: Ridge gourd is known as Chinese Okra in US.

Spinach Chutney

2009-12-13T14:29:00.000+05:30

Ingredients:

Spinach - 10 to 15 leaves
Green chillies - 2 to 3
Garlic pearls - 4 to 5
Coconut gratings - 1/2 cup
Lemon juice - 1 teaspoon
Salt - 1/2 teaspoon or as per taste
Oil - 1 teaspoon

Method:

In a kadai put one teaspoon oil. When it is hot add green chillies and garlic pearls and fry for a while. Then add spinach leaves and fry just two to three seconds. Remove and cool it. Add coconut gratings and salt and grind to a coarse paste. Add lemon juice and mix well.

Carrot Soup

2009-12-02T15:59:00.000+05:30

Ingredients:

Carrot – 2 Nos
Onion – ½
Green Chilli – 1
Fresh ginger – a small piece
Mint leaves – few
Salt, Pepper powder as per taste

Method:

Chop onion. Remove the skin from carrot and cut it into small pieces.
Slit green chilli lengthwise into two, chop ginger and mint leaves. Take a small piece of clean muslin cloth and put the chopped chilli, ginger and mint. Gather the corners of the cloth and tie with a thread and make a bundle.

Put both onion and carrot in a pressure cooker and add enough water to cover them. Place the cloth bundle in the cooker along with carrot. Add a pinch of salt and cook for two whistles. Allow to cool.

Open the lid and remove the cloth bundle. Squeeze the bundle on the cooked carrot, so that all the essence will come out. Put the carrot along with the cooked water in a mixie and grind it to a puree. Strain it. Put it in a vessel and bring to boil. Cook on medium flame till it slightly thickens or to a desired soup consistency.

Pour it in soup bowl and add required salt and pepper powder. Garnish with grated cheese or a dollop of cream. Or with simple bread croutons.

Note: If you like, you can fry the onion and carrot in a teaspoon of butter and then cook,

Cluster Beans Usili

2009-12-01T20:31:00.000+05:30

Ingredients:

Cluster Beans - Cut into small pieces 1 big bowl
Thuvar dal – 1/2 cup
Bengal gram dal – 1/2 cup
Red chillies – 2 to 3 Nos
Turmeric powder – ¼ teaspoon
Sambar Powder - 1 teaspoon
A pinch of asafetida
Coconut gratings - two tablespoons (optional)
Oil – 1 tablespoon
Mustard – 1 teaspoon
Curry leaves few
Salt - 1 teaspoon or as per taste

Method:

Soak both the dals for two hours. Drain the water and grind alongwith chillies, asafetida and salt to a coarse paste (like vadai dough). Grease idli plate and put the paste into that and steam it like idli for 7 to 10 minutes. Remove it and cool it. Break it by your fingers into tiny bits.

Put cluster beans pieces in a vessel and add sambar powder, turmeric powder and little salt along with enough water to cover the vegetable. Cook on medium flame till it is soft. Drain the excess water and keep aside.

In a kadai put the oil. When it is hot add mustard. When it pops up add curry leaves and then add cooked dhal and fry for a while. Then add cooked vegetable and fry for one minute. Then add coconut gratings and mix well. Keep it stove for one more minute and remove.

Note: You can make vegetable Usili using beans, cabbage or plantain flower. You can also make plain dhal Usili without any vegetable.

Karthigai is on 1st December 2009

2009-11-19T16:29:00.000+05:30

Karthigai Deepam is one of the oldest festivals celebrated by the Tamil people in the Tamil month of Karthigai. It has been referred to in many ancient works of Tamil literature that dates back to 2,000 or 2,500 BC.

It is celebrated in a grand manner at Tiruvannamalai where a huge lamp (A circular metal lamp of five and half feet height and diameter of five feet which hold 2000 litres of ghee. The wick of the lamp is made up of 30 meters of thick cotton cloth and 2 kilogram camphor) is lit on top of the Tiruvannamalai hill, symbolifying Shiva's appearance as a huge column of light. When the lamp is lit, it can be seen across an area of 35 kilo meters around the Hill Shrine.

It is also called as ‘Thirukarthigai’ and celebrated to commemorate the birth of Lord Muruga.

Most of the people fast from morning till evening. In the evening after doing Puja, they light large number of flat earthen oil lamps (Agal Vilakku) and arrange it in a beautiful way on the Kolams drawn in front of the house. The lamps are also kept in a row on the Balconies, Staircases, Near the Door Entrance, Windows, all over the floors and wherever people find place in and around their houses. Traditionally Karthigai is celebrated with earthen oil lamps only. Now, in Cities some people switched over to the scented candles in different colours and designs.

The other feature of this celebration is lighting of bonfire called `chokkapanai'. Dried panai (palm tree) fronds are tied to a dry wood and placed in an open place near the temples. After the evening Puja and lighting the lamps, the temple priest will come out and do puja and lit the chokkapanai. Once it catches fire, it will start bursting with cracking sounds. May be olden days crackers??

Children also burst crackers (mostly saved from the Deepavali Purchase) to mark the occasion.

The lighted lamp is considered an auspicious symbol. It is believed to ward off evil forces and usher in prosperity and joy. More than that it is a beautiful sight to watch the lamps or the candles glow in the dark night.

Let the lights lit for the festival usher in brightness not only into the houses but also in every one's life.

Karthigai Recipes:

Karthigai Pori

Karthigai Appam

Panai Olai Kozhukattai

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

2009-09-13T09:19:00.005+05:30

Ingredients:

Bengal gram dhal – 1 cup
Urad dhal - 1/2 cup
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 or as per taste
Oil – for deep frying

Method:

Soak the dhals in water for about 2 to 3 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.