Archive for cardamom

More Experiments II

Posted in Indian Pickles with tags , , , , , , , , , , , , , , on August 20, 2015 by icareufriend

(Contd. from previous posting)

Gooseberry (nellikkai/AmlA) is very good for health as it contains a lot of iron and other nutrients that provide not only long life but also trouble free health. I have seen while going to certain southern cities in India where they sell salted gooseberries by pricking tiny holes and blanching in very hot saline (salt) water for about 10 to 15 minutes. People used to buy and eat this for good health. Here I am providing you a short method using these for pickling which is entirely different from my earlier posting.

Gooseberry sweet pickle

Ingredients:

Plump & fresh gooseberries

Sugar

Cardamom

20

1 cup

2 pods

Method:

Wash the berries well and wipe thoroughly by a dry cloth. Heat water sufficiently as to allow all the berries soak. When it boils remove from the fire and put off the flame. Place all the washed berries in the boiled water for about fifteen minutes. Remove them and place them in cold water and immediately deseed all by separating the segments. Cold dry under a ceiling fan by placing these over tissue paper or dry cloth. Instead of blanching like this, you can also place the washed berries in a small bowl with a little water and pressure cook with three to four whistles and then deseed as described.

Gooseberries and their segments

Gooseberries and their segments

Gosseberry sweet pickle

                                     Gooseberry sweet pickle

Now take water to cover up all these segments and add the sugar and heat. Keep stirring till the entire sugar dissolves. Place the dried segments into this and boil for just 10 minutes. Put off the flame, add powdered cardamom and mix gently. Keep the segments with syrup in a airtight bottle and refrigerate. Keep shaking the bottle gently once daily. You can use it in empty stomach after a week. Those who want to store these outside, must boil them well till the syrup thickens and forms a coating on the segment. Spread thereafter the segments on a plate and dry under the sun well. After they cool store in a bottle for use.

Gooseberry hot pickle

Ingredients:

Blanched gooseberry segments from 20 fruits

Turmeric powder

Salt

Red chilli powder

Roasted Fenugreek powder

Roasted mustard powder

Asafoetida

Oil

Mustard

1 medium bowl

2 tsps

To taste

3 to 4 tbsps

1 tsp

1 tsp

¼ tsp

To sauté

1 tsp

Method:

Hot gooseberry pickle

Hot Gooseberry Pickle

Similarly we can prepare hot Gooseberry pickle. Instead of putting the dried segments in syrup we keep them in a bottle after cold drying and add turmeric powder as well as salt. Close the lid tightly and keep in the fridge shaking at least once daily. After a week take a kaDai (wok) and add a ladle of oil (preferably pure sesame oil). Add mustard and when it splutters add the goose berry segments from the bottle. Add also pre roasted and powdered fenugreek, mustard as well as the asafoetida.  Stir gently to spread the ingredients evenly. Place it again in the bottle and refrigerate. You can use it from the next day along with curd rice or sambar or plain split gram dal rice.

(To conclude)

More Experiments I

Posted in Snacks and Starters with tags , , , , , , , , , , , , , , , , , , , , , , , on July 25, 2015 by icareufriend

Hi my readers! We meet after a long time. All along, I was experimenting with some recipes which I would like to share with you in postings from now on.

After Kartikai Deepam festival, a lot of aval (Pressed rice) uruNDais were left over as none preferred to eat them. Since they were made from jaggery (ghur) in addition to aval, I had to devise a method of converting them into an acceptable product. I decided to convert them into KESari which is softer than the hard uruNDais. After this was done, everyone liked it, particularly the children. You may also try.

aval KESari from Aval uruNDais 

Ingredients:

Aval uruNDais

GhI

Shredded coconut

Cardamom

Cashew Nuts (optional)

5

3 tsps

½ cup

2 pods

A few

Method:

Break the uruNDais into small pieces and soak them in about ½ a cup of luke warm water and if need be to cover the broken pieces you may add a little more water. Soak for an hour and then check if the aval has softened to touch. Then disintegrate lumps by hand to loosen the grains. Take a KaDAi (wok) and sauté the aval for a few minutes to vapourise the excess water. Then add the GhI with shredded coconut and sauté further till they become a homogenous mass like KESari or Pongal. Switch off flame and add cardamom after powdering the seeds. If you like, you can fry the cashews in GhI and add. You can serve either hot or cold with a few Vadais and chutney.

KONICA MINOLTA DIGITAL CAMERA

aval KESari

Multigrain VaDai

This is rich in proteins and recommended for children as well to grownups being nutritious too.

Ingredients: 

Urad dal (Skinless Black gram)

Tur dal (Split gram/lentil)

Green gram dal (Skinless Mung)

Bengal gram dal (Skinless chana)

Raw rice

Green chillies

Dried red chillies

Chopped coriander leaves

Curry leaves

Salt

Asafoetida

Refined Oil 

½ cup

½ cup

½ cup

½ cup

½ cup

2 long ones

2 pcs

1 tbs

5

to taste

2 pinches

To fry

Method:

Soak all the pulses for 2 hours after washing them well in water. Drain the water and grind them into a batter of idli consistency together with other ingredients except oil in a mixie coarsely. Take a kaDai and heat the oil. Try to test by just putting in it a little batter. If it immediately jumps to the surface, add a ladleful of batter to fry both sides into a golden colour vaDai. This way, at a time you can fry 3 or 4 vaDais depending on the size of the kaDai. Fry all the vaDais and then serve hot with chutney. Simmer the flame from time to time whenever the oil is heated too much generating smoke.

Multigrain Vada

Multigrain vaDai

(To continue)

Recipes from leftovers IV

Posted in Recipes from leftovers with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on September 30, 2013 by icareufriend

(Continued from previous posting)

Continuing our experiments with the leftovers, I will discuss today the use of leftover mOre kuzhambu, mOre kUTTu and aviyal. We can convert the excess mOre kuzhambu or mOre kUTTu or both into aviyal or KurumA.

aviyal from more kuzhambu or mOre KUTTu   

We can prepare aviyal from either leftover mOre kuzhambu or mOre kUTTu or both. What is needed is a little bit of imagination and creativity that you gain through experience provided you have the involvement and interest to learn or do.

We had already discussed about preparing the aviyal. Take those vegetables, wash and cut into convenient sizes. Boil these in water adding a little salt since there would be salt in the leftover items. In case the quantity of aviyal needed is more but the leftover item(s) is (are) less then you need to take sufficient quantity of grated coconut and green chillies for grinding them into fine paste and adding to the boiling vegetables. Let the vegetable with this paste cook well. Then add the leftover more kuzhambu or mOre kUTTu or both to this and boil for a few minutes. Taste and if you need the aviyal to be sour, add sour curd as per taste and also salt if needed. After a few seconds remove this from fire and add 1 or 2 tsps of fresh coconut oil and mix well. The aviyal goes well with coconut rice, vaRRal kuzhambu rice or dAl rice.

 1 Leftover mOre kUTTu KONICA MINOLTA DIGITAL CAMERA

             Leftover mOre kUTTu                   Leftover mOre kuzhambu

KONICA MINOLTA DIGITAL CAMERA    KONICA MINOLTA DIGITAL CAMERA

 Vegetables for aviyal and KurumA                 aviyal from leftovers

5 Vegetable kurma from leftovers

Vegetable kurumA from leftovers

KurumA from aviyal, mOre kuzhambu or mOre kUTTu

If you have excess aviyal, mOre kuzhambu or mOre kUTTu do not throw but convert them into kurumA. Take some onion and tomato as per taste depending on the sour taste as well as the quantity of leftovers. You can add vegetables like carrot, beans, potato etc also. If the leftovers are less, then you need more onion and tomato if they are less sour. Cut the onion and tomato into suitable sizes and sauté in oil well. After sautéing well, add the leftovers and allow boiling. Stir in between. Once the tomato and onion are cooked well, add fine paste of 2 cloves of garlic, 1 tbs of roasted gram dAl (poTTukkaDalai), 1 tbs of grated coconut, 2 green chillies, 1 tsp aniseed (saunf) and a tbs of chopped coriander leaves. Allow boiling a few minutes. If all the contents have cooked well, before removing from the fire you may either add ¼ tsp of garam maSAlA powder, mix and remove after boiling for a few minutes (or) add powdered roasted clove (2), cinnamon ( a small piece) and cardamom pods (1/4 tsp) in place of garam maSAlA. You may add a little sugar and adjust chilli powder or salt after tasting it. This goes well with capAtti, parOTTA, idli and dOSA.

Why don’t you try to convert the aviyal into mOre kUTTu or mOre kuzhambu?

 (To continue)

Miscellaneous Specials III

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 1, 2012 by icareufriend

 

(Contd. from previous posting)

In this session we will discuss some special items that are also loved by many. BAdAm khIr (KhIr means pAyaSam) is one such item. If prepared properly, it is very tasty but many do not know how to prepare especially in marriage when they serve. It will be so thin like water without any taste except the smell of bAdAm flavour. You have to search milk in it! There are people who add cardamom, pachchai kalpUram or other essences to mar the original flavour of almonds!! Let us see how we need to prepare this.

BAdAm KhIr

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

BAdAm (Almond)

Milk

Sugar

Saffron Strands

PistA

*Charuli or SAraipparuppu

 

12 pcs

1 litre

½ cup

a few

1 tbs

1 tbs

 

Method

*Charulipparuppu or Saraipparuppu as it is known in Thamizh, CharOli or ChirOnji in Hindi (Botanical name: ‘Buchanania Lanzan) is used in scented areca nuts, pAyaSams or in cakes, after fried in ghI. If pAyaSam is made from its paste adding milk, you should not take more as you feel giddy if consume more. For garnishing there is no problem.

Soak the bAdAm nuts in piping hot water for ½ an hour with closed lid. Peel the skin thereafter and grind the nuts into a slight coarse paste but not nicely. Now take milk in a thick bottomed vessel and add the almond paste. Heat it to boil and keep stirring constantly. When it starts thickening, add sugar gradually and stir. Never add sugar all at a time to milk when it is boiling or hot as it will curdle the milk.

BAdAm KhIr

Remove after the contents become thick and the entire sugar is dissolved. Now take a little milk separately and dissolve in it the saffron strands and add to the bAdAm khIr. Fry the piStA in ghI after breaking it into small pieces along with Charulipparuppu. Serve when chilled.

Green Mango PannA

Let summer arrive, all the north Indians prefer to drink this. This is also a delicious drink prepared from green mango. The preparation is very simple.

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Green Mango (Firm and raw)

Sugar

Water

Rock Salt/Common Salt

Pepper cum cumin powder or JaljIrA

 

3 medium

1 cup

4 cups

1 tsp

1 tsp

 

Method

The mango for this to be not too sour or too bland but moderate. Wash and clean the mangoes and boil them in water till the green skin turn yellowish green. Put off the fire and allow to cool. Peel off the skin and collect the flesh only by squeezing manually. Place this in a blender, add sugar, salt and the jaljIrA powder. (Rock salt can replace the plain salt and pepper cumin powder can be used for jaljIrA if you like). Blend moderately so that the pulp bits are visible. Serve when chilled. Never add ice to any juice as it will dilute it and mar its original taste. Just chill.

Mango, Pulp and PannA

PAnakam

This a special item generally made on Ramanavami, New Year Day, navarAtri as well as on the day of Sumangali PrArtanai. It is very simple to make and digestive.

PAnakam

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Jaggery (Gur)

Water

Dry ginger (SUnT) powder

Lemon juice

Cardamom powder

 

½ cup

1 ½ cups

½ tsp

½  tsp

½ tsp

 

Method

Break jiggery into small pieces, put them in water and keep it aside for 10 to 15 minutes to dissolve.  Stir well and strain to remove the impurities. Add other ingredients and mix well. Serve as it is or chilled.

nIr mOre

Along with PAnakam, this is also prepared and especially in summer to quench the thirst. The water content should be more in the butter milk as otherwise it will not be tasty.

nIr mOre

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Butter milk (sour)

Water

Ginger  

Green chilli

Coriander leaves

Curry leaves

Fresh mint leaves (optional)

Asafoetida powder

Mustard seeds

Refined oil

 

½ cup

3 cups

A small pc

1 (long)

2 tbs

10

5 to 6

¼ tsp

1 tsp

a little

 

Method

Wash the coriander leaves (and mint leaves if included). Cut the green chilli with ginger and add. Grind these into fine paste. Add water to the butter milk with salt, asafoetida powder and lemon juice. Add the above paste to this and mix well. Season it with curry leaves and mustard after shredding curry leaves into small pieces. Serve when chilled. If need be, you can add a little cumin  and pepper powders too.

(To conclude)

Thamizh Festivals XXVII (KAraDaiyAn Nonbu)

Posted in Thamizh Festivals with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on March 8, 2012 by icareufriend
This is a festival where the ritual is to be performed by married ladies only. On this day ladies neither take butter milk/curd nor do they eat any cooked rice. While the festivals Kanu and KArtikai dIpam are meant for the well being and longevity of the brothers, this one is meant for the well being and longevity of the husband.  This is done in remembrance of SAvitri who fought with Yama, the God of death, to get back the life of her husband SatyavAn. That is why some call this as VaTa SAvitri. For neivEdyam, special kozhukaTTais known as nOnbu KozhukkaTTais are made using jaggery and salt but only the jaggery KozhukkaTTai is placed on the narrow part of a plantain leaf (nuni ilai) with fresh butter and tAmbUlam (betel leaves, plantain fruit, and areca nut), coconut, flower garland and caraDus (threads smeared with turmeric) separately on a plate or tAmbALam.   

The photos of deities and Sumangalis (either mother or mother in law) are garlanded, incense sticks and lamps are lit, the coconut is broken and kept on the tAmbALam. When the neivEdyam is offered by the ladies they utter:

“UrukkAda veNNaiyum, Ore aDaiyum veccEn, orukkAlum en kaNavan ennai viTTuppiriyAmal irrukkaNum.”

(“I have placed a KozhukkaTTai and butter and offer them so that my husband never deserts me.”)

After this, they prostrate before the deities. Now the caraDus are placed on the picture of Varalakshmi/Mahalakshmi (and other goddesses if excess caraDus are there) as well as on the photos of all Sumangali ladies who are no more. Thereafter, each lady keeps a caraDu on the tAmbALam along with other materials like betel leaf and vermillion, areca nut, turmeric pieces and carries the plate to her husband to allow him to tie the caraDu around her neck like tAli and seek his blessings by prostrating before him. For younger unmarried girls, the eldest lady will tie the caraDus around their necks.

The timing of tying the caraDu is very important since it has to be done around the time when the two months MAsi and Panguni meet meaning the time when the sun leaves the Kumbha rAshi and enters the MIna rAshi.

Finally each lady breaks the vellakkozhukkaTTai from the neivEdyam offered into two, and keeps one portion for her husband and eats the remaining first. Then she gives the other part to her husband signifying that everything in their life is thus shared by them equally till the end, whether in life or death.

 

Let us move to the recipes now:

VellakkozhukkaTTai

 No. of Persons: 3 Preparation time: 30 minutes Shelf life: 1 day

Ingredients

 

Rice flour

Black eyed beans (White KArAmaNi)

Gur/Jaggery (Vellam)

Cardamom (ElakkAi) Powder      

Grated coconut

 

1 cup

25 gms.

1 cup

¼ tsp

2 tbs

 

Method

Cook the black eyed beans in water. Roast the rice flour 5 minutes in a kaDAi till it becomes light brown in colour and spread on a plate to cool. Heat 2 cups of water. Add jaggery to it after shredding and when it dissolves in the water add the cooked beans. When the water boils add the grated coconut and rice flour and make dough of everything by stirring constantly by a ladle to avoid lumps. Add cardamom powder before it starts turning to dough. Divide the dough into small balls and press in the shape of VaDais with a hole at the centre and place in a cooker to steam them all. Remember not to put weight on the cooker. Remove them after about 10 minutes of steaming.

 

vellakkozhukkaTTai 

uppukkozhukkaTTai

 No. of Persons: 3 Preparation time: 30 minutes Shelf life: 1 day

Ingredients

 

Rice flour

Black eyed beans (White KArAmaNi)

Green chillies (Medium)

Red chillies (Medium)     

Grated coconut

Curry leaves

Salt

Refined oil

Skinned & broken black gram dAl

Mustard seeds

asafoetida

 

1cup

25 gms.

4

2

2 tbs

10

to taste

1 tsp

1 tsp

½ tsp

¼ tsp

 

Method

Cook the black eyed beans in water. Roast the rice flour for just 2 minutes, spread on a plate and allow to cool. Cut green chillies and break red chillies into big pieces. Pour the oil into a kaDAi and heat. Add urud dAl and when it turns golden, add mustard seeds. When it starts spluttering, add pieces of chillies and curry leaves. Add 2 cups of water, the cooked beans, asafoetida and salt to it. When the water boils, add the rice flour and grated coconut, stir quickly and uniformly with a ladle to avoid lumps and to make dough.  Divide the dough into small balls, press a little with the hand like vaDais and make a hole at the centre. Then steam all the kozhukkaTTais aka kAra aDais in a cooker without weight. Remove after about 10 minutes of steaming.

uppukkozhukkaTTai

When you make kozhukkaTTais for neivEdyam, make a little only as you cannot taste them before offering to the deities. The remaining kozhukkaTTais can be made after the nOnbu is over so that you can adjust the salt, jaggery, sugar, chilly etc according to your taste. 

Thamizh Festivals XXVI (MahAshivarAtri)

Posted in Thamizh Festivals with tags , , , , , , , , , , , , , , , , , on February 17, 2012 by icareufriend
MahAshivarAtri is at the door. On this day, abhishekam, chanting of Rudram and Chamakam along with other shlokas and pujas are arranged in all temples of Lord Shiva. At the home we prepare KaDalaipparuppu cum PAsipparuppu (Bengal and Green gram dAls) PAyaSam which had been already discussed. The viewers may click the relevant link from the subject index on the right side https://dotcom2889.wordpress.com/2011/07/. We offer this to Lord Shiva along with a dish of sweet potato made with jaggery and ghI as neivedyam. Some also fast on this day.

No. of Persons: 3 Preparation time: 30 minutes Shelf life: 1 day

Sweet Potato dish in jaggery

Ingredients

Sweet Potato    

Jaggery (Gur)

GhI

Cardamom powder

250 gms

100 gms

1 tbsp

¼ tsp

 

Method

Wash and clean the potatoes well and then cut them into 1 to 1½“long. Pour water into a thick bottom vessel, add the cut potatoes and then boil. Remove them from fire, strain the water. After it cools down, peel the skin. Add jaggery to ¼ cup of water and make syrup. Add to this syrup the boiled potatoes and ghI. Keep stirring till the ghI and jaggery cover the potatoes and become one mass as well. Add cardamom powder. Some people just boil and peel the skin and offer directly as neivedyam.

 

     Sweet Potato (Pink & White)                      Sweet Potato dish

Thamizh Festivals XXV(tiruvAdirai)

Posted in Thamizh Festivals with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on December 23, 2011 by icareufriend

This is a festival for Lord Siva. It is celebrated on the day when the ruling star is tiruvAdirai and in all the Shiva temples there will be abhishEkam at 2.30 AM and thereafter the darishanam is called ArdrA darishanam.

On this day, we make KaLi, a preparation out of Rice ravA and gur/jaggery and PuLikkUTTu. We will discuss these here.

 No. of Persons: 3 Preparation time: 30 minutes Shelf life: 1 day

KaLi

Ingredients 

 

Raw rice

Green gram dAl (Mung)

Jaggery (Gur) (Shredded)

Grated coconut

GhI

Cardamom powder

Cashewnut

 

 

1 cup

¼ cup

1 ½ cup

2 tbs

2 tbs

¼ tsp

6 to 8 pieces

 

Method

Clean the rice and the green gram dAl. Roast them to golden colour till they give out the nice fried aroma. Stir them so that they do not char while roasting. Grind them into coarse powder in the mixie akin to semolina particles. On a thick bottomed vessel (normally a vengalappAnai, a vessel with narrow neck and broad thicker bottom is used) place the jaggery and add 3 cups of water to it. This is to avoid charring. Heat till the jaggery dissolves completely. Keep stirring to hasten the process. After it dissolves, strain the syrup to remove impurities and sand particles. Heat it again and add grated coconut. When it boils, add the roasted rice cum green gram dAl coarse mixture. Keep stirring till the raw rice and green gram mixture is cooked well. Remove from fire.  Fry the cashewnut pieces in the ghI, and add to the cooked mixture along with cardamom powder. Mix well. KaLi is ready.

The above is the normal procedure. What I do is a slightly different one. After the rice cum green gram dAl mixture is partially cooked in the jaggery syrup as above, I remove them from fire in semi liquid form and transfer to another vessel, which need not be thick bottomed. I place this in a pressure cooker and cook the KaLi as we cook rice. This way the KaLi will not be sticky but loose.

 

tiruvAdiraikkaLi

PuLikkUTTu (7 tAn)

No. of Persons: 3 Preparation time: 30 minutes Shelf life: 1 day

This we had already discussed in this blog. The procedure is exactly the same. The kUTTu normally has 7 vegetables (7 tAn) on this day viz., French Beans (PaTTai AvaraikkAi), Potato, Carrot, Beans, Yam (sEnaikkizhangu), Ash Gourd (PUshaNikkAi) and Pumpkin (Red PaRangikkAi). You can always have your own options and use available vegetables. Use only a little of each vegetable so that the 7 vegetables do not exceed ¼ kilo (250 gms) after cut into small dices.

Ingredients 

 

Cut Vegetables

Grated Coconut

Coriander seeds

Bengal gram dAl (Chana)   

Black gram dAl dhaal (Urud)

Split gram dAl (tUr)

asafoetida

Red chillies

Tamarind

Turmeric powder             

Refined Oil

Curry leaves

Salt

 

 

250 gms

2 tbs

2 tbs           

1 tbs

1 tbs

½ cup

¼ tsp  

8 (small) (6 if long)

lemon size

½ tsp

required qty

a little

to taste

 

Method

Heat oil and roast coriander seeds, Bengal gram dAl, black gram dAl and red chillies, stirring till the dAls become golden brown. Just before removing from fire add asafoetida and coconut. Grind these in a mixie into coarse powder without water and keep aside.  Cook the vegetables with turmeric powder. Now add tamarind extract, salt and allow boiling for 10 minutes. Pressure cook split gram dAl. Add this with ground coarse masala powder to the boiling vegetables till all become a sort of loose gravy. Remove from fire.  For seasoning, fry mustard and black gram dAl in oil with curry leaves. When mustard splutters, remove and add to the prepared kUTTu.  

puLikkUTTu