Archive for mint leaves

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)

Miscellaneous Snacks VII

Posted in Miscellaneous Snacks with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on June 5, 2011 by icareufriend

(Contd. from previous posting)

SamOSA aka SingArA (Salty)

 To serve: 3 Preparation time: 30 minutes   Shelf life: 1 day  

Ingredients 

Maida (Plain flour)

Potato (Big)

Green chillies (Long)

Ginger

PAnch PUraN

Turmeric powder

Sugar

Refined oil

Salt

¾ cup

2

6

½ inch

2 tsp

½ tsp

1 tsp

Qty required

To taste

Method

For outer cover

Sieve maida well and mix salt. Add 3 tbs of oil or 2 tbs of melted ghI to this and mix well. Add water and knead for 5 to 7 minutes as to make nice stiff dough. Keep aside covering with a wet cloth for 30 minutes. After this divide the dough into 5 equal portions.

For filling

Wash potato and cut into small cubes. Grind green chillies and ginger (with or without a clove of garlic) into a coarse paste. Heat oil and add pAnch pUraN and allow it to splutter. Add the paste and sauté. Add the potato cubes and turmeric powder. Cover this with a lid after sprinkling some water. Let it cook for 10 minutes under low flame. Remove the lid and add salt after the potato is cooked well. Stir to make it a homogeneous mass. Remove from fire. After it is cooled, divide this into 10 equal parts and keep aside.

Take the divided dough and roll it into an oval shape disc, as thin as a pUri disc. Cut it into halves. Apply a little water to the straight edge to wet it and convert the hemispherical disc into a conical shape using the wet edge to paste to the side. From a disc you get two cones.  Hold the cone in such a way that the pasted edge faces you so that when you fill the cone, if the side opens out, you can apply some water again to wet it and paste. While filling, ensure that you do not fill to the brim but allow some gap for closing. After filling the cone with one of the divided portions of the filling, stretch carefully half of the circular portion that is open to close the other half and paste by wetting with little water. Fold the corners and paste to the sides. After filling, the shape should be an inflated triangle.  Remember that the triangle after filling should not be flat but bulky on sides like a pyramid. This means that you need to fill the cone fully. Fill up all the ten cones this way and now fry them under medium flame till all the sides become crispy. The colour should be golden yellow and not deep brown. Each side requires at least a minute or two to fry. SamOSA can be taken with sauce, tamarind or pudhinA chutney.

   

Tamarind chutney

Take a lemon size of tamarind and get its thick extract by adding ½ cup of water. Add to this 1 tbs of jaggery, 4 seedless dates, ½ tsp red chilli powder and ½ tsp salt.  Grind all these together. Now boil the ground mixture to make semi solid chutney. Remove. Dry roast ¼ tsp cumin seeds and ¼ tsp aniseeds, powder and add to this. Mix well. Cool before you serve with SamOSA.

PudhinA (Mint leaves) chutney

Take 4 tbs of pudhinA and 4 tbs of chopped coriander. Add to this 3 long green chillies with salt to taste. Make semi solid paste with a little water and mix with lemon juice before you serve.

 Sweet SamOSA

Here the outer cover is prepared as above. For filling, we take ¾ cup of khoA (khoyA), shredded pistachio (2 tbs),pre ghI fried cashew nut pieces, 1 tbs of sugar and ¼ tsp cardamom powder. We also add a few strands of saffron after mixing it well in 1 tsp milk. Mix all these and divide into 10 equal portions. Fill up the cones with this and fry in ghI mixed with oil under medium flame for a longer time than the salt variety to make it crispy. These are kept aside and then dipped in sugar syrup made out of 1½ cups of sugar and the same quantity of water. The syrup should not be too thick but should be just like the one we prepare for bUndi lADu, of a single thread consistency. If you drop a little syrup in a dish with cold water it should not dissolve but appear distinctly separate for a few seconds. Serve when cooled.

 

If you do not get khoA (khOyA), get pure unskimmed milk with cream and boil it under low to medium flame till all the water contents is evaporated and you get the solid cream. For this on and often you need to stir so that the process is hastened. Use only non-stick deep vessel if you cannot constantly stir or deep thick bottomed vessel where you need to stir constantly so that the milk does not get charred.

 (To be contd.)

Thuvaiyals

Posted in Thuvaiyal with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on May 14, 2011 by icareufriend

There are innumerable varieties of thuvaiyal but as I wrote earlier, the methods are same almost with variations in materials and spices. Thuvaiyal is used to be taken with cooked rice after mixing it with the rice along with or without oil & ghee. Let us see some of the important varieties here:

 VAzhaippU (Banana Flower) Thuvaiyal

 To serve: 3 Preparation time: 20 minutes   Shelf life: 2 days if refrigerated

Ingredients

 

Banana flower (Stem removed)

Tamarind

Black gram dAl

Red chillies (Medium)

Asafoetida

Mustard seeds

Refined oil

Salt

Sugar 

 

 

200 gms

Small lemon size

2 tbs

4 to 5

¼ tsp

¼ tsp

1 tbs

To taste

1 tsp 

Method

Remove the outer cover and take out the bunches of banana flowers. Remove the central stem. Cut into small pieces and soak in water mixed with a little butter milk or turmeric powder to avoid the flowers blackening. Pressure cook for three whistles. Remove and cool down. Sauté it in a little oil. After the water dries up remove and keep aside. Take a little oil and sauté black gram dAl, red chillies and mustard seeds. Now powder these with tamarind, salt, sugar and asafoetida into a coarse mixture. Remember to remove the seeds from tamarind and break them into smaller pieces before grinding.

This spicy powder is used in all the following thuvaiyals except in the case of paruppu thuvaiyal.

Now grind the cooked banana flower pieces into a coarse mixture with a little water. Add the powdered spices and just grind for 2 seconds so as to get a homogenous mixture of both in a little coarse form. Remember not to make the thuvaiyal of any type into fine paste but always to keep it in a coarse form. If you like you can add 2 tbs of grated coconut while grinding.

Ribbed gourd skin, Chou Chou skin, Yam, KaruNaikkizhangu and Brinjal pulp thuvaiyals

Here keep ready the spicy mixture as prepared for banana flower thuvaiyal.

The skin should be tender and fibreless. Wash and cut into small pieces. Boil them in hot water till they are cooked. This is applicable for chou chou skin also. Strain the water out and sauté till the water dries. Now, follow the above procedure in toto. Here you can reduce the above ingredients a little since the skin of ribbed gourd is not having the astringent taste of banana flower.

In the case of yam, remove the skin and wash well. Then cut into 1 inch size pieces. Pressure cook them like banana flower but adding a pinch of turmeric powder and a little water to avoid the pieces becoming black. For karuNaikkizhangu, you need to wash and pressure cook but remove the skin. In these cases, since the yam and karuNaikkizhangu will become a paste if you grind them in a mixie, instead you must mash them by hand only and add the coarse powdered spice as prepared for banana flower thuvaiyal and mix well by a ladle. If need be, you can add a little water. Brinjal pulp is prepared as done for baingan burtA. Then this is mashed by hand and the spicy powder as prepared for banana flower thuvaiyal is mixed well.

 

PIrkangAi (Ribbed gourd) thOli thuvaiyal

Onion, pudhina, coriander leaves, curry leaves, tender pumpkin fibre, tomato thuvaiyals

Here keep ready the spicy mixture as prepared for banana flower thuvaiyal.

Cut the onion or tomato into small pieces and sauté in oil till the water goes. In the case of coriander leaves, chop them but do not sauté but use in raw form. In the case of curry leaves just sauté in oil after washing well till the water dries. Some people, instead of making pure curry leaves thuvaiyal, add chopped coriander leaves also to them while sautéing. In the case of pudhina (mint), remove the leaves, wash and sauté till the water dries. For the pumpkin fibre thuvaiyal, you need very tender green coloured pumpkin (say baby pumpkin) and cut into haves and remove the fibre from the centre and remove the seeds if hard or you can retain them if softer. These are also to be sautéed in oil.

Sautéed onion or tomato pieces are to be ground coarse and the spicy mixture as prepared above should be mixed and ground for 2 seconds. For tender pumpkin fibre thuvaiyal also follow the same procedure after sautéing them.

In the case of chopped coriander leaves just grind them raw into coarse paste and add the spicy mixture and grind for 2 seconds again. This is to be followed in the case of pudhina or pure curry leaves and curry cum coriander leaves thuvaiyals after they are sautéed.

Coriander leaves (koththamalli) thuvaiyal

Coconut, paruppu, ginger, coriander seeds thuvaiyal

Here keep ready the spicy mixture as prepared for banana flower thuvaiyal.

For coconut thuvaiyal you need to take required quantity of fresh grated coconuts and to this (in raw form) mix the spicy mixture and grind for 2 seconds. Here you need not add water if the coconut has water. Otherwise add a little water to make the thuvaiyal in a coarse paste.

Parpppu thuvaiyal, in fact, is nothing but wet spicy mixture as such this does not require spicy mixture as in the case of others. Since we use Split gram dAl for paruppu thuvaiyal, we have to eliminate black gram dAl. Take the other ingredients in the same way as done for banana flower thuvaiyal but reduced a little as the dAl thuvaiyal cannot be very spicy. Sauté the required quantity of dAl and other ingredients in oil till you get fine smell and grind them into dry powder. Now add a little water and grind again into a coarse paste for 2 seconds. Paruppu thuvaiyal goes very well with pepper or pepper cumin seeds rasam with suTTa appaLam.

Cut the ginger into small pieces and sauté them in oil and grind into coarse paste. In the case of spicy mixture, here you need to take just 3 red chillies and ¼ tsp black pepper seeds in place of the red chillies indicated for spicy mixture. Add the spicy mixture to the coarse ginger paste and grind again for 2 seconds.  

Coriander seeds are just roasted without oil and ground into coarse powder. Then it is mixed with the spicy powder and ground with a little water for 2 seconds.

Miscellaneous BAth Varieties (2)

Posted in Miscellaneous BAth Varieties with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 27, 2011 by icareufriend

(Contd. from last part)

5. PudhinA (Mint leaves) rice 

Rice  

 Mint leaves

Refined oil

Green chillies

Mustard            

Cloves

Turmeric powder 

1 cup 

 2 cups

3 tbs

4

½ tsp

4

¼ tsp 

Cinnamon         

 Cardamom

Salt                  

Sugar               

Onion            

GhI 

½ inch

 1 pod

to taste

1 tsp

1

1tbs  

Grind the onion (medium) with green chillies, cloves, cinnamon and cardamom into paste and keep aside. Grind pudhina separately into paste and keep aside. Pressure cook the rice. Take oil in the kadAi and sauté the mustard with the onion paste for about 5 minutes. Then add the pudhina paste, salt, turmeric powder and sugar and sauté well for about 10 minutes or till the oil comes out. Remove and add to the cooked rice with a little ghI.

* Ensure that you do not add water to make onion or pudhina pastes.

In this way we can prepare the Carrot, Beet root and Cauliflower rice also with the difference that carrot and beet root are to be grated and sautéed well with the onion chilli paste described above.

For Cauliflower, separate the florets in small size and sauté as above.

6. Tomato (ThakkALi) bAth

Here the ingredients and method are the same as in the case of onion bAth except the aniseed. We also add pieces cut from a medium size onion to the tomato also cut into small pieces. For this we need 4 pieces of medium size tomatoes. Tomato must be sautéed well till it loses its water. If you need it spicier, you can also add ½ tsp each of red chilli powder and coriander powder to the sautéed items.

7. Green Peas (Mutter)/Potato (AlU)/Ladies finger (Okra)/ Kundhru (Ivy gourd) rice

We have already seen how Vegetable biryAni is made and also indicated there that using the same ingredients and method but one of the above vegetables only, you can prepare the bAth of that vegetable.

https://dotcom2889.wordpress.com/2011/02/24/vegetable-biryani

For green peas however you can add poppy seeds (1 tsp) in place of ginger in the paste.

The ladies finger (cut into ½ inch small pieces) and Kundhru (cut lengthwise) have to be sautéed well with a little more oil till the water content is totally removed.

8. Coriander rice 

Rice  

 Refined oil

Green chillies

Red chillies

Black gram dAl

Bengal gram dAl

Tamarind

1 cup  

 3 tbs

4  

4

1 tbs

2 tsp

Marble size

Mustard

 Asafoetida

Salt

GhI

1 tsp

 ¼ tsp

to taste

1 tbs   

Sautee green and red chillies, the Bengal gram dAl, 1 tsp of black gram dAl and asafoetida in oil and powder them well with salt and tamarind. Clean the coriander leaves and chop them. Sauté the mustard and remaining black gram dAl in oil. Add the chopped coriander leaves sprinkling a little water for 5 minutes. Add the powdered masAlA to this and sauté for 1 minute. Mix these well with rice already pressure cooked and ghI.

Note

For the above, use pachchadi, appaLam or chips as side dish.

https://dotcom2889.wordpress.com/2011/02/25/bissi-bele-huli-anna-2 

https://dotcom2889.wordpress.com/2011/02/24/vegetable-biryani

9. BagALA BAth

This is the simplest and healthiest one. It is also easier to prepare. Just add cooked rice with salt to curd (not sour) and mix well. Sauté mustard and a little green chilli and ginger pieces as well as curry leaves in oil and add to this. The BAth is ready.

In case you want to carry it while travelling then the curd is likely to become too sour and rice also to be watery. For avoiding this situation, just add milk to the cooked rice with a required salt and just ¼ tsp of curd.

This goes well with lemon, mango, garlic, green chilli and bitter orange (Kasappu nArthangAi) pickles as well as vEppilaikkatti, mOre miLagAi and mAgALikkizhangu pickles (Their recipes will be given later). However, the best one is “puLi inji”. 

PuLi inji(Shelf life: 10days if refrigerated) 

Ginger pcs

 Chilli powder

Green chilli

Tamarind

Refined oil

¼ cup

 1 ½ tsp

1

lemon size

3 tbs

Jaggery shreds

 Turmeric powder

Fenugreek

Salt

1 tbs

 ¼ tsp

¼ tsp

to taste

For this, you need tender ginger.  Wash the ginger, peel the skin and cut into tiny dices. Keep aside. Soak tamarind in 1 cup of water at least for 10 minutes and extract its juice. Strain the impurities. Add the ginger pieces to the tamarind extract with salt and allow it to remain there for 2 to 3 days. The ginger pieces have to become soft. Then take the oil in a kadAi and after it is hot, add mustard to splutter.             Add the softened ginger pieces with the tamarind extract, green chilli cut into small pieces, red chilli powder, turmeric powder and jaggery. Allow it to boil and stir it constantly till the whole thing becomes a thick mass and oil comes out to the sides. Allow it to cool. Roast fenugreek, powder and add to this. Mix well. Now PuLi inji is ready.

 Here is the glossary for the special words used in this posting(Items already mentioned will not be repeated hereafter) 

Thamizh  English  Hindi 
PudhinA Mint leaves PudhinA
Malayalam Telugu Kannadam
PudhinA PudhinA PudhinA

Today’s special Tips

 1. Though colour is very important in your preparations, just for colour sake do not use colour powders, liquid colours or any bright item unless certified by the Food Authorities as they may cause food poisoning. For example, I had seen a hotel in Bangalore using bright red chilly powder that was not at all hot and tasty but was used just to add bright red colour to the gravy. It spoiled the taste completely. They use this powder even in pickles. Taste is more important along with health than the colour.

2. Whenever you need to use garlic and ginger in a preparation remember that garlic gives a sharp taste and ginger a pungent taste with a sort of muddy smell. The best proportion of Garlic: Ginger is 2:1 i.e., the ginger should be half the quantity of garlic. This enhances the taste.

3. Use always circular dishes in a micro oven in place of square or rectangular ones to enable the heat spread faster and hasten cooking, reducing the cooking time. Spread a tissue paper over the glass plate before placing any dish so that if by chance there is any spilling it will not spread. Also, micro wave any frozen items for a minute or two before cutting them. It will be easier to cut and wastages will be less.

 (Concluded)