Hi Everybody

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

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Here & There III

Posted in Here & There with tags , , , , , , , , , on November 14, 2018 by icareufriend

This year Deepavali was celebrated with austerity, green, without crackers but with sweets and savories for our consumption as well as for friends and relatives. As usual, my eldest daughter in law who is bent upon keeping the tradition at any cost without excuses and as supported by my eldest son had tried new varieties of sweets and savories as may be seen in the first picture below.

She made Jangiri, mundhirip parupput tEn kuzal, pAn laDDu, kAlA jAmun (which my son likes very much), mAl puva which is famous in Odisha, West Bengal, Assam, Rajasthan, Uttar Pradesh, Bihar, Maharashtra in India and chIppu chIDai famous in the Coimbatore side of South India.

I prepared sweet SingArA, BAdshAh, Badam BESan cake and Mixture as may be seen in the second one.

Deepavali Sweets and Savories for 2018

Those who are interested in learning Pan laDDu may refer to the link:

https://youtu.be/8ZJVmDaYTvk

Here & There II

Posted in Here & There with tags , , , , , , on July 28, 2018 by icareufriend

The other day, I was thinking as usual the menu for dinner as all of us routinely do. Since we are interested always to try our hands on something new or varying with an eye on variety, I wanted to do something not tried so far. I tried to do VeN Pongal with semolina (Bombay Suji) replacing rice. It came wonderfully well. Only thing is that I made it like uppumA instead of making a sort of paste that we do when we prepare Pongal. This way I also tried one day uppuma with rice SEvai, lemon and PUrNa SEvai with chow mein etc. You can also make such an attempt and let me know. In this posting, I would like to share with you dahI AlU.

dahI AlU

Ingredients

Potato (Medium)

Thick fresh curd

Crispy BUndis

Chopped Coriander/mint leaves

Roasted cumin seeds powder

Powdered rock salt

Normal salt

Sugar (powdered)

Red chilli powder

Oil

2

125 gms

5 tbs

1 tbs

½ tsp

2 pinches

2 pinches

¼ tsp

¼ tsp

To fry

Method

dahI AlU

Wash the potatoes well and pressure cook. Peel and cut into a little bit bigger size. Whisk the curd well with the salt and sugar. Fry the potato pieces on a tawA (girdle) all sides till they become golden. After they cool, spread them on a bowl. Pour the curd to soak them well. Now mix the chilli powder, salt and cumin powder and then sprinkle over these. Chill the bowl in a fridge. Serve after an hour after garnishing with chopped coriander leaves and crisp bUndis. You can make bUndis at home (See my posting on festivals) or you can buy them from the shop. Some people use mint leaves in place of coriander leaves. I prefer coriander leaves.

Here & There I

Posted in Here & There with tags , , , on May 31, 2018 by icareufriend

I think I have covered almost famous veg cuisine items so far. Now onward, I will be trying some items that I never tried and post my experience. This posting is the outcome of that.

dahI AlU pApDi ChAt

Ingredients

Potatoes (Medium)

Onion (Medium)

Cumin seeds

Coriander leaves

ChAt MaSAlA

Curd (Less sour)

Fine SEv (OmappoDi)

PApDi (nimkin type)

Tamarind Chutney

Pudina or Coriander chutney

Sugar

Salt

Oil

4

1

½ tsp

 2 tbs

to taste

1½ cups

½ cup

15

½ cup (optional)

½ cup (optional)

2 tsps

to taste

to fry

Method

There are different ways this is made in different region but the one I liked is described here.

Wash the potatoes and boil after cutting each into halves or you can pressure cook. Peel and mash mildly so as not to make a paste but with bigger bits. Chop the green chillies and onion into small pieces.

Cut coriander leaves finely.

Heat oil in a wok (KaDAi) and add cumin seeds. Once these splutter, add mashed potatoes with salt. Mix well without breaking potato pieces and put off fire. Let it cool.

Take lime sized tamarind and soak in a cup of water. Extract the juice and pulp. Add a small ladle of jaggery to the extract. Add a pinch of  salt to taste. Mix well and boil to reduce it to half cup. Some add a little chilli and cumin powders after first adding these in hot oil and adding to the chutney later. This is tamarind chutney. Let it cool. (For green chutney take a little coriander or pudina leaves, add a small piece of ginger or two cloves of garlic, one or two green chillies and salt; grind into a fine paste and mix a little lime juice.)

The SEv (OmappoDi) is very fine as such it may be difficult to make it at home. You can therefore buy from the shop. Similarly, you can either make the pApDi (small salty cookies) at home or buy from the shop. If you want to make, see my posting on diamond biscuits but make them circular.

Now add the sugar with the curd and mix well. Take a plate and arrange the pApDis in a circular form. Spread the potatoes on these uniformly. If you want the sprouted green grams or chick peas, you can spread these now. Over this, sprinkle the SEv uniformly. Spread the onion pieces over this. Pour the curd over these uniformly. Sprinkle ChAt MaSAlA. Now pour a little tamarind chutney over these at the periphery. Garnish with finely cut coriander. Serve this with the remaining tamarind chutney separately.

dahI AlU pApDi chAt with chutneys

  1. Some people use tomatoes to garnish.
  2. Some use sprouted green gram (mung) or chick peas, boil with a little salt and use to garnish.
  3. South Indians use grated coconuts.
  4. Some serve pudina or coriander chutney.

I do not use any of the above.

Try These VII

Posted in Try These with tags , , , , on May 8, 2018 by icareufriend

Recently I came across a recipe that was very similar to what I had already posted as Bread patties, Bread Bonda etc. under https://dotcom2889.wordpress.com/2013/10/23/recipes-from-leftovers-vii/  However, it inspired me to make it as bajji and the result is this posting.

Bread Sandwich Bajji

Ingredients

 

Sandwich Bread Slices

Potato (Medium)

Onion (Medium)

Green Chilli

Garlic cloves (Small)

Ginger

Urad dal (dehusked black gram)

Mustard

Sugar

Coriander leaves (finely cut)

Turmeric powder

Coriander powder

Am chur (Dried mango powder)

Garam Masala

Salt

Bengal gram flour (Chana dal)

Rice flour

Red chilli powder

Asafoetida

Refined oil to fry

 

8

3

1

4

2

½ inch

½ tsp

¼ tsp

½ tsp

1 tbs

¼ tsp

½ tsp

½ tsp

¼ tsp

To taste

½ cup

1 tbs

½ tsp

¼ tsp

1 small ladle

Method

Wash the potatoes and pressure cook them. Peel and mash. Take a wok, pour a little oil and heat. Add urad dal and mustard seeds. When the seeds splutter, add cut onions, green chillies, turmeric powder, finely cut garlic, ginger and coriander leaves, sugar, am chur and garam masala. Sauté for ten minutes or till the onion pieces become soft and pink. Add the mashed potato and salt and sauté for another ten minutes. Cool. Then divide the curry into four equal parts.  

Take the chana flour, rice flour and the red chilli powder, asafoetida and salt in a bowl and add tablespoonful oil and mix well. Add a little water to make a batter for bajji (Not too thick or too thin in consistency).

Bread Sandwich Bajji

Take a part of the curry and spread it over a slice of bread uniformly. Place another slice over this and gently press. Now dip the sandwich in the bajji batter and fry in oil. Turn the side when it is golden colour. After the other side also fired well into golden colour, remove and place over a strainer to drain excess oil or on a tissue paper. Some people use lemon juice in place of Am chur. After the sandwich cools down, cut it into two triangles as in the image. Serve with sauce, tamarind or pudina chutney.

Try These VI

Posted in Try These with tags , , , , , , , on March 17, 2018 by icareufriend

Coriander (cilantro) stems powder

Please refer to the following link for preparing curry leaves powder. What you need to do here is not to take black pepper but instead take 2 extra red chillies. Similarly wash the stems first to remove impurities , cool under the fan and cut them into small pieces. Then grind to make coarse paste without adding water. Sauté this in a wok without oil simmering flame till the water evaporates fully. Remember that in high flame the stem paste will char. Then follow the rest of the procedure as under the link.

https://dotcom2889.wordpress.com/2011/05/17/podi-varieties-ii/

This is very tasty and good to mix with the cooked plain rice using poricca kUTTu as side dish. If refrigerated, you can use this powder for a month at least.

Betel leaves tuvaiyal

We purchased some betel leaves for KaraDaiyan Nonbu, a puNdikai for women. Since we do not take them, I thought to make a thuvaiyal from these leaves. There were 6 big leaves. I washed them on both sides well. Then cut them into pieces after removing the stem at the top. I sautéed them without oil simmering the flame very well till the leaves reduced into a small quantity. Now, I followed the procedure meant for preparing Banana flower thuvaiyal described under https://dotcom2889.wordpress.com/category/thuvaiyal-2/ Here you need to increase the quantity of asafoetida to ½ teaspoon as the betel leaves smell strong. Similarly increase sugar to 2 teaspoons. This is good for health to encourage digestion and remove phlegm. You can use the thuvaiyal with curd rice.

KuzhippaNiyAram

This is a unique snack of ChettinADu but it is almost similar to VeLLai appam we prepare. Rather we may call it Uttappam in small size.

Ingredients

 

Raw rice

Half Boiled rice (or) Idli rice

De-seeded full blackgram (White urad dal)

Fenugreek

Sago (Javvarisi)

Onion (Medium)

Green Chilli (long)

Coriander leaves (Finely cut)

Curry leaves

Mustard seeds

De-seeded half blackgram (White urad dal)

Salt

Refined oil to fry

 

200 gms

250 gms

100 gms

1 tsp

4 Tbs

2

2

2 Tbs

10

½ tsp

1 tsp

To taste

1 small ladle

 

Method

KuzhippaNiyAram in appakkArai

Clean and wash the rice, fenugreek as well as full blackgram and soak them for 2 to 2 ½ hrs. Wash and soak Sago separately for 15 minutes. First grind the rice and fenugreek nicely. Before removing, add soaked sago after draining the water and grind for 10 seconds. Remove the batter and store it in a vessel after mixing the salt. The batter should be of the consistency of idli batter. Let the batter ferment for 6 to 8 hours. Cut the green chilli and onion finely. Tear curry leaves into small pieces. Take a little oil in a wok and then add the broken urad dal. Sauté. Once it is of slight pink colour add mustard seeds. When it starts spluttering add the cut chillies, onion pieces, curry leaves and coriander leaves. Add salt and sauté. Add grated coconut and mix well. Remove from the fire and add to the batter. Mix well. Take the special wok for KuzhippaNiyAram called appakkArai. In each pit add a little oil and pour the batter just a little below the brim. Once it is fried, turn the other side and again add a little oil and fry the other side. Then remove and place on a plate with coconut and other chutneys as desired.

 

Try These V

Posted in Try These with tags , , , , , , , , on February 28, 2018 by icareufriend

I am glad to note that there is someone to try what I am posting here. Yes, it is my eldest daughter-in-law, Anitha Varadamurthy (who also suggested starting this blog). She had made stuffed ladies fingers curry as suggested by me under

https://dotcom2889.wordpress.com/2017/12/15/try-these-ii/ Here is the image of it:

Stuffed Ladies Fingers

Banana stem (VAzhaittaNDu) PuLikkUTTu

In this posting I am to inform you that though we can make puLikkUTTu as described by me under

https://dotcom2889.wordpress.com/category/pulikkuttu-rasvangi/ with the vegetables indicated therein, I tried making puLikkUTTu using the Banana stem (VazhaittaNDu) neatly cut into dices but exactly following the same procedure in the above link. It had come well. You can also try. The image is:

Banana Stem PuLikkUTTu

injikkuzhambu

I also tried to make use of excess ginger pieces as ‘injikkuzhambu’ in the same way like the garlic kuzhambu referred to under

https://dotcom2889.wordpress.com/2017/05/28/miscellaneous-recipes-iv/ It also came well. The image is:

injikkuzhambu

Mushroom Bajjis

Ingredients

Small mushrooms

Bengal gram flour

Rice flour

Red chilli powder

Ginger

Green chilli

Pearl onion

Coriander leaves

Asafoetida

Salt

Refined oil

10

100 gms

1 tbs

1 tsp

a small piece

2 medium

5

a few

a pinch

to taste

to fry

Mushroom Bajjis

Method

First clean the mushrooms and cut them into small pieces. Cut onion, coriander leaves and green chillies finely. Cut ginger into small pieces. Mix the flours, asafoetida with salt well. Add a little hot oil with the flour mixture. Mix well. Now add all the above ingredients and adding a little water, mix them into solid dough. Make small dumplings and fry deep into golden colour. Strain oil. Serve hot with sauce.

Try These IV

Posted in Try These with tags , , , , , on January 26, 2018 by icareufriend

Before I start with the posting, let me tell you that it is always better to cultivate your own vegetables if you have enough space. Even if you do not have try to utilise some space as we have done using our balcony to plant chilli, tomato and greens (KIrais). These will be pure and sans chemical fertilizers. We have harvested greens [(Fenugreek leaves (VendayakkIrai) and MuLaikkIrai] and prepared poricca kUTTu from both these leaves (See images below)

 

Green Chillies, MuLaikkIrai/Tomatoes, MuLaikkIrai & VendayakkIrai (Fenugreek in bag)

                       Fenugreek leaves      

                        Poricca KUTTu

                                      MuLaikkIrai leaves

 

Last week someone gave me a lot of curry leaves as it was grown enough in their garden. I wanted to make tuvaiyal as well as store it as powder to be used with cooked rice. This time I tried a different version, a modification of old version posted underhttps://dotcom2889.wordpress.com/2011/05/17/podi-varieties-ii/

Curry leaves powder (New version)

Ingredients

urad dAl (dehusked Black gram)   

Bengal gram dAl    

Curry leaves      

Red chillies (Medium)  

Garlic        

Asafoetida    

Refined oil   

Salt       

1 tbs

1 tbs

1/2 cup

8

5 or 6

2 pinches

1 tsp

to taste

Method

After cleaning and washing curry leaves dry them cold and once the moisture is out keep them aside. Take a wok and pour the oil. When it is hot, add the urad and gram dAls, chillies and garlic and sauté well. After urad dAl becomes golden add the curry leaves and sauté for another minute. Put off fire and let these cool. After these are not hot, grind them in a mixi/blender adding salt and asafoetida. When it is cool, bottle it airtight and refrigerate. Goes well with cooked rice and ghee with poricca kUTTu or roasted appaLam as side dish. To enhance you can add ¼ tsp black pepper to the ingredients for sautéing.

             Curry leaves powder

Green grapes roughage (Cakkai) tuvaiyal

My husband had purchased some big green seedless grapes in the hope they would be sweet but I found them to be sour and sweet as such we extracted juice. I found the remnants (aka chakkai) also to be quite sour as such I wanted to try to convert them into tuvaiyal. This resulted well as expected.

Ingredients

Fibrous remnants after extracting grape juice

Red chilli (Medium)        

Green chili (Medium)

Tamarind             

Urad dAl           

Asfaoetida

Salt 

250 gms

2

2

Small marble size

1 tbs   

1/4 tsp

to taste

* The roughage should be more sour and less sweet as otherwise we may have to increase tamarind quantity.

If you want only green chilli, you can replace the red chilli with that.

If the grapes have seeds, remove the seeds before extracting juice.

Method

Take a wok and add a little oil. When it is hot add the red and green chillies and the urad dAl. Sauté well till urad dAl becomes golden. Put off fire and add these to the other ingredients. Grind all in to the consistency of tuvaiyal in a blender/mixi. This goes well with curd rice. If you like you can use it with cooked rice too and roasted appaLam or poricca kUTTu.

Grapes roughage Chutney