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Posted in cooking oil, dAl, Introduction, On rice, On wheat, tamarind with tags , , , , on February 2, 2011 by icareufriend

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Try These I

Posted in Try These with tags , , , , on October 27, 2017 by icareufriend

This time I am going to share with you some of the items I have tried my hands on. These are very delicious and can be prepared with ease and will be liked by all whether old or young.

Before that I want to share with you happily the image of all the recent Deepavali preparations made by Anitha Varada Murthy, my eldest Daughter in law, who is very devoted to our traditions and culture, maintaining all their aspects.

Kandarappam

This is a delicious dish prepared in Chettinadu of Tamil Nadu, India and resembles almost the neyyappam prepared in other parts.

Ingredients

Raw rice                       

Dehusked Black Gram dAl           

Bengal gram dAl (Chana)           

Green gram dAl (MUng) 

Fenugreek                    

Jaggery (Gur)               

Grated fresh coconut     

Cardamom                   

Oil                               

 

125 gms

2 Tbs

1 Tbs

1 Tbs

1 Tbs

150 gms

1 cup

5 pods

To fry

 

Method

Clean and wash the rice, dAls and fenugreek and soak in water for at least 2 hours. Strain the water and grind all these into a nice batter adding grated coconut, jaggery shavings and a little water in a grinder. Before removing the batter add the cardamom seeds and after two to three revolutions remove and store in a vessel covering with a lid. Refrigerate overnight.

The next day half an hour before preparing remove from the fridge and keep aside. Take a wok and heat oil under medium fire. Drop a ladleful of batter in the oil. Let it boil and if need be add hot oil from the wok over the top surface of the appam with the help of a ladle. Once the bottom portion becomes golden brown, turn the other side to become golden brown. Then remove from the oil and place over a strainer to drain the excess oil.

Kandarappam

Tips

 

Preserved salted tomato pieces

You can preserve Tomatoes, green chillies and ginger by cutting them into convenient pieces, add a little salt to them and bottle to refrigerate and use when you need instead of storing raw tomatoes, chillies etc which get spoiled after a week whereas by this way you can store it for a couple of months. Remember when you use these while cooking  to adjust salt since salt is added in these. In case you buy fresh tomatoes, chillies or ginger later, you can convert these preserved ones into pickles or tokkus as discussed in earlier topics. In these days of shooting prices of these we cannot afford to allow them to decay or become stale.

Miscellaneous Recipes VII

Posted in Miscellaneous recipes with tags , , , , on September 12, 2017 by icareufriend

Coconut KalAkand

Ingredients

 

Fresh Grated Coconut

Fresh full cream milk

Sugar

Fresh KhOA

Saffron

Cardamom

Sliced almonds and pistachio

 

1 cup

½ cup

¾ cup

½ cup

a few strands

1 pod

4 tbs

Method

This is a different version of Coconut burfi but gives a different taste. Here we first boil the milk for 5 minutes. Then add the grated coconut, fresh khOA and sugar. Stir well till the entire mass does not stick to the sides and leaves. In the meanwhile, dissolve the saffron in teaspoon warm milk and also powder the cardamom seeds with some sugar and then add to the above. Just stir a few seconds, put off the flame and spread on a greased tray evenly. Spread also over it the sliced almonds and pistachio. Cut it into small squares while it is warm. After it cools, remove the cakes carefully and store it in a tight lid container. If you want longer shelf life refrigerate and whenever you want to use, remove half an hour before use to make it pliable.

Coconut KalAkand

Some tips

  1. Vegetables refrigerated may not remain fresh after 4 or 5 days. To avoid them getting spoiled or ripe, especially ivory gourd (Kundru), bitter gourd, carrot, beans, cabbage and similar ones can be cut and kept in zip lock bags in freezer to be used later. This also saves time in the morning hours.
  2. If you have enough coconuts, cut them into small pieces and then zip lock them to be kept in freezer for future use. This idea was in fact given by my Eldest daughter in law Anitha.
  3. Baby (Sweet) corn and ridged gourd can be used to make curry. Similarly, Baby corn poricca kUTTu (may be even puLi kUTTu) will be tastier.

   

               Sliced Baby corn                              Baby Corn Curry

                       

                              Ridged Gourd (turai) Curry

Miscellaneous Recipes VI

Posted in Miscellaneous recipes with tags , , , , , , , , , , , on August 8, 2017 by icareufriend

The other day my husband bought fresh plums which were so attractive, I immediately tasted one. Lo, though it was reddish it was very sourish. I was disappointed. I made juice from all of them. Even then it was sourish and I was forced to add sugar. After adding sugar it was really fine and refreshing. Suddenly something struck my mind. Since it is so sourish, why shouldn’t I try to make tokku from it? The result is what you are seeing in this post. You can also try to make good ham out of it.

Plum tokku

Ingredients

Fresh plums

Red chilli powder

Turmeric powder

Mustard seeds

Roasted fenugreek powder

Asafoetida powder

Salt

Til or refined oil

 

250 gms

30 gms

1 tsp

2 tsp

½ tsp

½ tsp

to taste

½ cup

 

Method

Wash the fruits in water, clean and wipe with a dry cloth. Slice the fruits to remove the seeds. Grind the slices in a blender into fine paste. Take a wok and add a little oil. Heat it and add mustard seeds when hot. Once mustard seeds splutter add the plum paste, chilli powder, salt and turmeric powder. Sauté well adding oil little by little till excess oil leaves the side. Add asafoetida powder when it is hot and mix. Take out of the flame and allow to cool. When warm mix the roasted fenugreek powder. After the pickle cools down fully transfer it to an airtight bottle and store in the fridge. You can adjust chilli powder and salt as per taste.

  

                                                           Plum pickle

The tokku goes well curd rice and raw cooked rice with roasted pApaDs. You can try it with CapAtti as well as pUrIs too.

Some suggestions for trial

  1. Tender drum sticks can be used for making pickle. Try referring to my postings on pickles. If you cannot, contact me.
  2. Try to make poricca kUTTu from drum sticks with shredded coconut (Refer to my posting on araittu viTTa kUTTu)
  3. taDkA is a nice side dish made from green MUng dAl (Green gram) after washing, cleaning and soaking for a few hours and making maSAlA KUTTu using garam maSAlA powder or pAnc pUraN (Refer to my postings of KUTTu). It can be allowed to sprout and then also made. Very tasty for CapAtti and PUris.
  4. After eating tarbUj (water melon), do not throw away the thick white portion but wash well, peel the green skin and cut the white portion like any other vegetables (e.g., chow chow, bottle gourd). You can make very nice poricca KUTTu as well as PuLikkUTTu. You can prepare curry with shredded coconut like ashgourd curry. Try also mOre kUTTu using thick butter milk.
  5. In India we get Malabar cucumber called also khIrA. This is a wonderful vegetable akin to squash. You can make poricca kUTTu, maSAlA kUTTu, puLikkUTTu, mOre kUTTu as well as curry.

Miscellaneous Recipes V

Posted in Miscellaneous recipes with tags , , , on June 19, 2017 by icareufriend

Musambi rice

Many people do not like the bland taste of Musambi fruit (Sweet lime) also called as ‘SAttukkuDi’ in Tamil. Though its juice is good for the patients, sometime we receive plenty of it since it is cheaper. In order to find a way to consume the excess fruits, there are ways of which one is preparing Musambi rice like lemon rice. We need to compensate its blandness with extra sour taste and chillies as detailed.

Ingredients

Musambi Juice  

Plain Rice  

Roasted Ground nut (Optional)

Green Chilly

Dry red chilli  

Turmeric powder

Mustard seeds  

Bengal gram  

Curry leaves  

Asafoetida  

Salt

Citric acid crystals (lemon salt)

Oil  

½ cup

3 cups

As desired

4

2

¼ tsp

½ tsp

1 tsp

10

A pinch

to taste

¼ tsp

q.s.

Note: Never use lemon juice in place of citric acid as it may give the taste of lemon rice. Some add finely cut ginger to the fried ingredients before putting off fire.

Method

Musambi Rice

You need 1 or 2 musambis to extract ½ cup juice. Wash, clean and pressure cook rice. Add a few drops of oil, mix and spread so that it becomes loose. Cut green chilli lengthwise. If the red chilli is long, break into three pieces. Take a kaDAi (wok) and heat a little oil in it. Add Bengal gram and when it becomes golden brown add mustard. When it starts spluttering, add chillies, ground nut, turmeric powder and curry leaves. Sauté well. Put off fire and let it cool. Add salt and citric acid crystals to the juice and mix well. Add this to the contents in the wok along with asafoetida. Some add a little sugar. Mix all well and add it to the plain cooked rice. Mix thoroughly and serve hot. Goes well with chips, poricca kUTTu or fried pApaD.

MAlADu

This is generally famous in the Tirunelveli region where they insist as a seer in betrothal or marriage ceremonies. It is very simple to prepare like PUri or raVA lADu and is tasty.

Ingredients

Roasted Bengal gram  (PoTTukaDalai)

Sugar 

Clarified Butter (GhI)

Cardamom Pods

Cashew nuts

2 cups

2 cups

¼ cup

4

10

Method

MA lADus

If the roasted gram is crisp you can powder it finely and sieve to remove lumps. If not slightly heat it for 2 minutes, cool and then powder. Also finely powder the sugar. Break cashew nut into quarter size and roast in ghI. Powder the cardamom seeds. Mix the sugar with the powdered gram well and then add the fried cashew nut with the ghI,  when it is hot, and mix well. You should be able to press the contents into spherical shape like lADus. If the lADu disintegrates, you may add a little more ghI, after heating it, to the contents, to bind the contents.

Miscellaneous Recipes IV

Posted in Miscellaneous recipes with tags on May 28, 2017 by icareufriend

Recently I saw a posting in face book about the traditional garlic pickle near Coimbatore side. As it lacked certain ingredients to make it tastier, I had improvised to taste well.

 Tangy Garlic pickle 

Ingredients

Garlic cloves

Tamarind (Seedless)

Pure til oil

Red chilli powder

Turmeric powder

Mustard seeds   

Asafoetida powder

Roasted Fenugreek powder

Curry leaves     

Fine sugar

Salt

 

250 gms

50 gms (Ping pong Ball size)

75 ml

3 tbs

½ tsp

1 tsp

¼ tsp

½ tsp

15

1 tsp

to taste (3 to 4 tsp)

 

Note: Do not use any other oil but pure til oil. If you need it hotter, you can increase chilli powder. Never use tamarind paste but raw tamarind.

Method

Tangy Garlic Pickle

Take a kaDAi (wok) and place 2 tablespoonful til oil and add the garlic cloves to it. Sauté well till the cloves become golden. Put off fire and cool them. Divide them into halves and grind one half portion into nice paste. Keep aside.

Place the tamarind in a micro-oven bowl and add a ¼ glass of water to it. Heat for 30 seconds. Then blend into thick (not too thin or too thick) liquid adding ¾ glass of water. Keep aside.

Place the kaDAi on the oven and pour the remaining til oil into it. Add mustard seeds. When they splutter add the powdered asafoetida and curry leaves. Sauté well.  Pour the tamarind extract into this now. Sauté till the oil comes out from the side.

Add the Garlic cloves and the garlic paste together with sugar, turmeric powder, red chilli powder and salt then and let the ingredients boil together under moderate heat for 15 minutes or till they thicken well. Add the roasted fenugreek powder. If you feel that the final product tastes tangier, you may add a little more salt. Put off the fire, cool and then keep it in an airtight jar. If you refrigerate, you can use it safely for a week or 10 days. Never use your hand or wet spoon or ladle to take the pickle out of the jar.

This is a very tasty pickle and can be used with cooked rice and roasted pApaD/chips. It goes very well with curd rice/cApAtti/dOSA.

Miscellaneous Recipes III

Posted in Miscellaneous recipes with tags , , , , , on April 19, 2017 by icareufriend

People get confused between ‘gOLA’ and ‘kOla’ when KOla vaDai is discussed. GOLa vaDai is flat whereas KOla vaDai is in the form of a ring. Normally people prepare the latter for Janmashtami and for normal days as an item of snacks. In this posting, I am going to discuss ‘KOla vaDai”. It is also called as ‘KODu vaLai’ in Tamil. In Karnataka they call it ‘ KODu baLE’ and in Andhra, ‘Chegodilu’. What I am going to post is entirely different from these in preparation and taste.

 KOla vaDai

Ingredients

 

MaidA flour (All purpose)

Raw rice flour

Red chilli powder

Salt

Sesame /Cumin/Caraway seeds

Oil

 

1 cup

1/3rd  cup

1 tsp

A little

½  tsp

q.s.

 Note: You can use green chilli paste in place of red chilli powder.

Method

In a mixing bowl, sieve the maidA and rice flour and add chilli powder/paste, salt, 2 tbs oil and either sesame, cumin or caraway seeds. Mix well. Add a little water as to make pliable dough to enable you to roll the dough by hand into tubular form. Too much of water or too little water will spoil the dough. Now take a big ball of the dough and roll in between your palms or on a wooden board into a shape of a tube as shown. Cut in equal length if you want symmetrical rings or approximately take a piece and press both ends to make a ring.  Take oil in a wok (KaDAi) and heat it. Under medium heat, fry the rings into golden yellow colour on both sides. Do not turn immediately but allow a minute or two to fry for one side before turning.  

 

                        Fried KOla VaDai

Fried KOla VaDai

RadhA vallabhi

This is a famous snack in Bengal and it is nothing but kachouri prepared with urad dAl.

Ingredients

MaidA flour (All purpose)

Whole Black gram (de-skinned)/urad dAl

Grated ginger

Fennel seeds

Black cumin/Kalonji seeds

Coriander seeds

Red chilli (Medium)

Asafoetida

Salt

Sugar

Oil

 

1 cup

¼ cup

½ tsp

1 tsp

1 tsp

1 tsp

2

1 pinch

To taste

A little

q.s.

 

Method

Dry roast the kalonji seeds, red chillies, coriander seeds in a wok and after a minute or two, remove, cool and grind into powder. Clean and wash de-skinned black gram dAl and soak in water for 1½ hours.  Drain water and boil it with fresh water for 15 minutes. Cool and grind into paste along with fennel seeds and grated ginger. Now mix well with asafoetida and the ground kalonji powder. The whole mixture should be sautéed in 1 table spoonful oil for about 5 minutes and cooled before filling. Sieve maidA and add salt, sugar and 1 tbs oil to it. After mixing, add a little lukewarm water to knead into dough for making puris. The dough should be smooth and cover it with a damp cloth for about half an hour. Re-knead well, beat and ensure that it is pliable. Divide into small balls. Divide the filling paste also according to the number of balls equally. Take a ball, make it into cup shape and fill it with the filling paste already prepared. Close and gently press and roll into a puri. In this way convert other balls into stuffed puris. Fry them in oil under medium flame both sides.  This will go well with Alu-dum or loose Potato curry. 

Miscellaneous Recipes II

Posted in Miscellaneous Specials with tags , , , on March 22, 2017 by icareufriend

When I camped in the US of A with my sons, my youngest son Sabeshan and his wife Ambika wanted me to prepare this as was done by her mother. After noting down how it was done by her mother, I modified according to my experience and prepared it as follows:

KUzh dOSA

Ingredients

Raw or Parboiled rice

Salt

Grated coconut

Sour curd/butter milk

Mustard

Finely chopped green chilli

Curry leaves

Oil

 

2 cups

As per taste

1 Tbs (optional)

1 Tbs (optional)

1 tsp

1 tsp

1 sprig

qs

 

This also known as ‘KaLi kiNDi dOSA’.

Method

Soak the rice after cleaning for 2 hours. Drain the water and grind it to the consistency of dOSA batter. Out of this, take out 1 ladle of batter in another vessel and add a cup of water to it. Mix well and heat till it becomes thick like ‘kanji.’ Let it cool. Then mix it with the rest of the batter well with a little salt to taste. Sauté mustard in oil till it splutters and add the chopped green chilli and finely cut curry leaves. Remove from fire and add this to the batter. If the batter is very thick, you may add a little water to enable you to prepare dOSA. You may add a tablespoonful of sour curd or butter milk and grated coconut if you like. Take a skillet and smear it with a little oil. Place over it a ladle or two batter and spread as dOSA of required thickness. Add a little oil to the side and when it is crisp turn to the other side and again add a little oil to make it crisp. Remove.

KUzh dOSA with chutney

Goes well with any chutney, milagAyppoDi or SAmbAr.

Note: 

  1. This time I am letting you know another tip provided by my younger daughter in law Preethi Gnaneshwar. As per her advice, if you add a piece of ginger to the coconut chutney, it enhances the taste as well as improves digestion. 
  1. I also learnt from her that whenever you want to use raw plantain for curry or poDimAS, instead of peeling the skin, cutting and pressure cooking, you can directly pressure cook it with the skin after cutting into halves. Then you can just peel out the skin and either cut it for curry into small pieces or mash it for poDimaS.