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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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

 

 

Try These III

Posted in Try These with tags , , on January 6, 2018 by icareufriend

I am glad to note that my eldest daughter in law Anitha Varadamurthy had prepared in this season too Crane berry pickle in Avakkai style and sent me the following image which tickles my taste buds. Hope it does too to you all. See the link:

https://dotcom2889.wordpress.com/2016/11/21/multi-recipes-x/

Crane berry pickle

In this posting, I am going to describe how to prepare puLippongal from broken rice (KuRuNai). For this we need broken raw rice since it should be mushy after done with. Another beauty of this item is the taste of asafoetida which should be a little bit more. Hence you need to use the solid one dissolved in a little water instead of powdered variety. If you do not get the solid one, then use a little more powdered asafoetida. Use only pure til oil and no other oil.

PuLippongal

Ingredients

Broken raw rice

Red chillies

Dehusked black gram (urid dAl)

CanA dAl (Bengal gram)

Curry leaves

Mustard seeds

Tamarind

Turmeric powder

Asafoetida

Salt

Til oil

250 gms

3 long ones

1 tsp

1 tsp

10

1 tsp

lemon size

½ tsp

½ tsp

to taste

2 Tbs

*Some people use SambAr powder but I do not use.

Method

PuLippongal

Wash the rice well with clean water and drain the water completely. Dissolve the tamarind in 600 grams of water (roughly three medium sized glasses) and take out the extract. Keep aside. Take a wok and add oil to it. Add mustard seeds, urid dAl, canA dAl, curry leaves and broken red chilli. Once the mustard seeds splutter, add the tamarind extract and the washed rice. Add turmeric powder and salt too. Let the contents boil well. Once they attain the consistency of stew, add the asafoetida, mix and remove them to transfer to another vessel. Now pressure cook this till they become fully cooked, with three whistles.  You can serve the pongal after flipping the contents well. It goes well with fried fryums and chips.

Try These II

Posted in Try These with tags , , , , , , , on December 15, 2017 by icareufriend

My husband brought a packet of cherry fruits as he was misguided by the name printed on the packet. It was mentioned a Garonda which in Tamil we call ‘KLAkkAy’. Since it was not ‘KLAkkAy” but cherries, I did not know what to do with so many fruits. It struck to my mind that I should try a new recipe using this so as to consume. The result is Cherry fruit halwA.

Cherry fruit halwA

Ingredients

Cherry fruits

Sugar

GhI (Clarified butter)

Milk

Cardamom powder

Cashew nut

 

250 gms

200 gms

2 Tbs

½ cup

¼ tsp

Optional

 

Method

Clean the fruits and grind them into fine paste. You must always take the sugar that equals the quantity of the ground paste. Place a wok on the oven. Add the paste, milk and sugar and heat well while stirring constantly so as not to allow charring. After evaporation of water in the milk the contents become thick mass. Now add the ghI and again stir till the paste becomes non-sticky. Add cardamom powder. If you want you can add fried cashews and other nuts. Remove from fire. Cool it down. You can pack these like bAdAm halwA in butter paper or try to shape as I did or give through spoon as the case of consistency.

    

              Cherry HalwA                              Cherry HalwA Cakes

You can also try these:

     

        Stuffed ladies fingers                Ladies fingers chutney

 

                                                                                                                                  Garlic tuvaiyal

  1. Stuffed ladies fingers curry as done in the case of PoTTal using ladies fingers in place of pottal but following the same method.
  2. Ladies fingers chutney (tuvaiyal). This is done like any other tuvaiyal after sautéing the ladies fingers’ pieces well. You should remember that while grinding, first grind all other things except ladies fingers coarsely and then lastly add the sautéed pieces so that they do not become pastry since the vegetable has a tendency to be sticky. The tuvaiyal should be coarse.
  3. Garlic (PUNDu) tuvaiyal. Prepare as above. Here it can be added with all things unlike the above since garlic tuvaiyal should be a bit finer.

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