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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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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.

Miscellaneous Recipes I

Posted in Miscellaneous Specials with tags , , , on March 6, 2017 by icareufriend

It took more than three months for me to post this as I was in between deeply engaged on my return trip to India, bringing back my home into groove after the famous Vardah cyclone and other trivial jobs. The matter was ready while I was in the US of A.

Jalebi

Ingredients

 

MaidA (All purpose flour)

Corn flour

Sour curd

Oil to fry

Yellow orange food colour

Sugar

Lemon juice

Rose essence*

 

125 gms

1 Tbs

4 Tbs

q.s.

1 pinch

125 gms

1 tsp

½ tsp

* Some people use powdered cardamom seeds.

Method

Add the flour after sieving well and to this add the colour and curd. Mix water to bring them to the consistency of VaDA batter. After the batter is ready, cover it with a cloth and keep in a warm place for overnight to rise. The batter will be sour after it ferments. Mix well before use.

Take a wok, which is flat bottomed and heat a little oil in it. Take a good pliable bottle with wide mouth but narrow nozzle. Fill the bottle with the batter and squeeze over the hot oil 2 or three jalebis, which need not be exactly circular. I was assisted by my son Dr. Varadamurthy (See the link

https://www.youtube.com/watch?v=F7Mld5p3ifc&feature=youtu.be)

While making jalebis remember to keep the flame at medium level so that oil does not fume. Once the jalebi is crisp and fried on both sides, use a needle to lift it up, drain the oil and then drop in the sugar syrup. The crisp jalebi should not be in the syrup for more than a minute as otherwise it will be soft. Similarly it should be served hot before it becomes soft.

jalebi

You can also see sugar syrup being prepared in a kaDAi where I have added sugar to water to bring it to single thread consistency. Add lemon juice to prevent the syrup crystallizing. Mix rose essence or powdered cardamom. Some people add again colour to the syrup. But I do not add. (See the link

https://www.youtube.com/watch?v=8sfwWInM4Xk&feature=youtu.be)

Commercial preparations use a pinch of Rangkat, also known as Rongalite or Sodium Hydrosulfite. This will make the jalebi crisp when added to the batter. It is available in food store. Some people add cooking soda in its place. Some add both. But I will not advise you to add these.

In my previous posting, I wrote about making use of the western vegetables to prepare our food varieties. My eldest daughter in law Anitha Varadamurthy prepared a curry using the sweet potato (yam) available in the US of A as shown below exactly the same way we prepare potato curry.

sweet-potato-yam 

               Sweet Potato (Yam)  

sweet-potato-curry

                      Yam Curry

Note: 

  1. This time she gave me a good tip which I want to share with you. Till now I was using raw or boiled rice with (deskinned) full blackgram to make dOSA and iDli batters. My daughter in law, Anitha asked me to try iDli boiled rice available, specially in place of raw boiled rice. After following her advice I found not only that the iDli and dOSA are softer than prepared from my method but also the use of black gram has come down. Now I use the following proportions for preparing batter:

          iDli batter – iDli boiled rice:deskinned full black gram =  4:1

          dOSA batter- iDli boiled rice:deskinned full black gram = 5:1 

  1. I also learnt from my younger daughter in law, Ambika Sabeshan a new tip. Till now I was just storing the coriander and curry leaves directly in the refrigerator but she asked me to store wrapping them in a tissue paper (changing them once they become wet) by which the leaves do not dry or blacken but remain fresh.

Multi Recipes X

Posted in Multi Recipes with tags , , , on November 21, 2016 by icareufriend

Further to my adventures with the vegetables that are unavailable in India but in the US of A, two more need mention. These are Tomatillo (pronounced as (‘TOmUTiO) and Cranberry. Tomatillo, also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. They look like our raw green Tomato but are sourer than ours. Cranberry is more or less like our KaLAkkAi (See my posting ‘Indian Pickles I and XI’) but its seeds are smaller and tender. It is a bit less sourer than ours. My youngest son, Sabeshan suggested that we can make use of Tomatillo for pickles which my eldest daughter-in-law, Anitha Varadamurthy did in the case of Cranberry. On their suggestion, I tried my hands on both and would like to share with you the outcome. For the Cranberry pickle and tokku, my daughter-in-law assisted.

tomatillo
        Covered Tomatillos              

tomatillo-1

 Uncovered Tomatillos

berries

Cranberries

Tomatillo tokku

Ingredients

Tomatillo          

Chilli powder     

Salt                    

Asafoetida        

Roasted Fenugreek powder

Turmeric powder           

Mustard for seasoning

Til (Sesame seed) Oil

 

1 kg

10 tbs

10 tbs

1 tsp

1½ tsp

1 tsp

1 tsp

qs

 

Method

Tomatillo is inside a thick cover and is very sticky. Wash it well, Cut into big pieces and grind into a paste without adding water since it has enough juice. Roast the fenugreek and powder it when cool. Heat 4 to 6 tbs of oil in a wok and add mustard seeds. When mustard splutters, transfer the thick liquid of ground tomatillo. Add Chilli powder, Salt, as well as Turmeric powder and allow it to boil. When the liquid thickens into a paste, sauté well with a flat ladle till oil leaves the side and the contents do not stick to the side. Put off the fire and when the contents are warm, add the fenugreek powder and asafoetida. Mix well. Store in an airtight bottle before refrigerating for long term use. If you want, you can add one or two ripe tomatoes while grinding tomatillos. Similarly if you feel that the tokku is to be hotter still, you may increase chilli powder and salt. This applies to any preparation in this blog since the taste varies between individuals.

 boiling-tomatillo-extract

Boiling Tomatillo Juice    tomatillo-tokku Tomatillo tokku

Cranberry tokku

Ingredients

 

Cranberry         

Chilli powder     

Salt                  

Asafoetida        

Roasted Fenugreek powder   

Turmeric powder           

Mustard for seasoning

Til (Sesame seed) Oil                   

 

250 gms

4 tbs

4 tbs

1/2 tsp

1 tsp

1 tsp

1 tsp

qs

Method

Wash and clean the berries and then dry under shade or wipe out with a dry cloth. Segregate the tender ones for tokku and harder ones for pickle. Grind the tender ones well, with a little water if needed, to make them into a thick paste. Rest of the procedure is the same as above for tomatillo tokku.

cranberry-tokku

Cranberry tokku

Cranberry Pickle

Ingredients

 

Cranberry         

Chilli powder     

Salt                  

Mustard powder

Roasted Fenugreek powder  

Turmeric powder           

Til (Sesame seed) Oil                

 

 

250 gms

4 tbs

4 tbs

2 tbs

1 tsp

1 tsp

qs

 

Method

The berries should be thicker and if possible larger ones. Wash, clean, shade dry or wipe with a dry cloth. Crush them gently to break and keep aside. Red chilli powder should be very hot, of pickle variety. If you get peeled mustard (yellow coloured ones, as available in the north Indian stores) it is well and good. Otherwise you can powder normal mustard seeds. Roast the fenugreek and powder after it is cooled.

In a separate vessel take the red chilli powder, salt, turmeric powder, fenugreek powder and powdered mustard seeds and mix well with a ladleful of sesame oil to make it a sort of paste. Then mix this paste with the crushed berry pieces thoroughly so that the paste covers the berries all over. Along with the berries you may add garlic cloves optionally. Pour the remaining oil and again mix well. Store this in a wide mouthed dry airtight bottle. Allow this to remain for 2 days. If the oil is absorbed and goes below the surface after two days, then add more oil to ensure that it remains always above the surface. Daily stir the contents once with a dry ladle or shake well. The pickle will be ready in about 25 to 30 days. Ensure that the oil is always above surface so that the pickle remains good. Refrigerate.  

                               cranberry-pickle                       

Cranberry Pickle

All the above go well with cooked and curd rice, chapatti, puri, uppuma etc.

 (To be continued)

Multi Recipes IX

Posted in Multi Recipes with tags , , , on November 9, 2016 by icareufriend

Generally most of the people are averse to the preparations from raw banana, which in spite of spices added still tastes bland. For such people, here are two different varieties, which the may prefer.

Raw Banana KoftA

Ingredients

 

Raw bananas (Medium size)

Grated Paneer (optional)

Onion (Medium)

Bengal gram dAl flour  

Ginger

Green chilies  

Tomato (medium)

Saunf (aniseed) (optional)

Garlic (optional)

Clove

Cinnamon bark

Red chilli powder

Turmeric powder

Coriander powder  

Black pepper powder

Kasuri Meti

Cumin powder

Amchur powder  

Coriander leaves  

Asafoetida

Bay leaves

Mustard seeds

Salt

Oil

 

2

3 tbs  

2

1 tbs

½ inch

4

2

1 tsp

2 cloves

2

2 inch

½ tsp

¼ tsp

½ tsp

¼ tsp

½ tsp

¼ tsp

1 pinch

a little

½ tsp

2

1 tsp

to taste

for deep frying  

Method

Wash, cut into halves and pressure cook the bananas for 2 whistles. Remove and peel the skin. Grind in a mixie into a paste and keep it in a bowl. Cut the onions into small pieces. Chop the coriander leaves finely. Wash ginger and 3 green chillies and grind into paste along with cloves and aniseed. Mix the banana paste with the grated paneer, half the quantity of cut onions, half of ginger chilli paste, coriander, pepper, cumin and Amchur powders, half of chopped coriander leaves, gram dAl flour, asafoetida and salt well. If need be add a little water to make thick paste. Divide this into small koftas (balls) to the desired size for frying. Heat oil for deep frying, test if a small piece of kofta paste put into it rises up immediately to the surface, simmer the flame and then fry the balls two or three at a time to golden brown colour. Place the fried koftas over a strainer.

raw-banana-kofta

Raw Banana Kofta

These koftas are to be placed in gravy. Cut the remaining green chilli into small pieces. For this, heat the oil and add mustard seeds, cinnamon bark broken into small pieces, clove and bay leaves. Sauté till mustard seeds splutter. Add the onion, Kasuri Meti, green chilli pieces, turmeric and red chilli powders. Sauté for 5 minutes. Cut the tomatoes and add. Stir well, add a little water and allow the gravy to thicken. Some people add cashew nut paste also to make this rich.  Now drop the koftas into this gravy and garnish with remaining chopped coriander leaves. After 10 minutes, the koftas will absorb the gravy when you can serve. Goes well with chapattis, puris and even cooked rice.

Raw Banana Manchurian

Ingredients

Raw bananas (Medium size)

Bengal Gram flour

Red Chilli Powder

Raw rice flour

Garlic

Ginger

Cardamom

Black Pepper powder

Jaggery shreds

Green chillies

Coriander leaves

Tomato (Medium)

Tamarind extract

Salt

Oil

 

2

1 cup

1 ½ tsp

1 tsp

2 cloves

¼ inch

1 pod

¼ tsp

1 tbs

3

A little

1  

1 tsp

To taste

To fry

 

Method

 1-raw-banana-manchurian2-raw-banana-manchurian

Raw Banana Manchurian

First clean raw bananas and boil it in water for 15 minutes. Peel the skin and use a scrapper to scrap. Add to this a little salt, pepper powder and one finely chopped green chilli with a little finely chopped coriander leaves. Mix well and turn into balls of convenient size.  Take gram flour in a bowl and add small ladleful oil and mix well with a little salt. Add to this red chilli powder with raw rice flour and a little water. Mix into a thick batter of bajji batter consistency. Dip each manchurian ball and fry it deeply into golden brown colour after simmering the flame. Place the fried balls over a strainer and keep aside.  Now grind ginger, 2 green chillies, tomato, garlic and cardamom into paste and sauté this in oil for a few minutes with tamarind extract till the raw smell goes out. Add jaggery into this gravy and a little salt to taste. While adding salt remember that you have already added some to the Manchurian balls as well as to the paste as such add a very little only. Now drop the balls into this gravy, mix gently and boil the gravy for 2 minutes. Garnish with finely chopped coriander. Some people use capsicum and spring onion rings too for garnishing. Goes well as a side dish for CapAtti, parOTTA or PUri.

(To be continued)