Archive for payasam

Recipes in alphabetical order (A to H)

Posted in INDEX with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 27, 2013 by icareufriend

A

aDai                                                                                                            

https://dotcom2889.wordpress.com/2011/06/   

adiraSam                                                                                                  

https://dotcom2889.wordpress.com/2011/12/01/miscellaneous-sweets-vi/

AlU (Potato) BONDA                                                                         

https://dotcom2889.wordpress.com/2011/06/page/3/  

AlU Dum                                                                                                   

https://dotcom2889.wordpress.com/2011/03/page/9/  

AlU pOhA (Potato pressed rice)                                                                       

https://dotcom2889.wordpress.com/2011/06/page/4/

Amai VaDai                                                                                             

https://dotcom2889.wordpress.com/2011/07/page/2/

ammAn/MaNi KozhukaTTai                                                        

https://dotcom2889.wordpress.com/2011/08/page/3/

ammAn/MaNi KozhukaTTai (from leftovers)                          

https://dotcom2889.wordpress.com/2013/09/04/recipes-from-leftovers-ii/

anArSA

https://dotcom2889.wordpress.com/2016/07/29/multi-recipes-iii/

angAya PoDi                                                                                          

https://dotcom2889.wordpress.com/2011/05/page/4/

Appam                                                                                                       

https://dotcom2889.wordpress.com/2011/07/  

arisi (Rice) PAyaSam                                                                                                 

https://dotcom2889.wordpress.com/2011/07/page/2/

arisi (rice) uppumA                                                                           

https://dotcom2889.wordpress.com/2011/05/

aval (pressed rice) pAyaSam                                                       

https://dotcom2889.wordpress.com/2011/08/page/3/

Avalaki                                                                                                       

https://dotcom2889.wordpress.com/2011/06/page/4/

aval KESari 

https://dotcom2889.wordpress.com/2015/07/25/more-experiments-i/

aviyal                                                                                                          

https://dotcom2889.wordpress.com/2011/03/page/4/

https://dotcom2889.wordpress.com/2013/09/30/recipes-from-leftovers-iv/

 

B

BadAm cake                                                                                           

https://dotcom2889.wordpress.com/2011/10/13/thamizh-festivals-xviii-dipavali/  

BAdshAh                                                                                                   

https://dotcom2889.wordpress.com/2011/10/15/thamizh-festivals-xx-dipavali/  

BagALA Bath                                                                                          

https://dotcom2889.wordpress.com/2011/02/  

Baingan BarIth                                                                                     

https://dotcom2889.wordpress.com/2011/05/page/6/  

Baingan BurtA                                                                                      

https://dotcom2889.wordpress.com/2011/05/page/8/

Bajji (onion & chilli)                                                                                                

https://dotcom2889.wordpress.com/2011/06/page/3/  

Banana (raw) Kofta and Manchurian                                     

https://dotcom2889.wordpress.com/2016/11/09/multi-recipes-ix/

Banana stem PaccaDi                                                                                              

https://dotcom2889.wordpress.com/2011/05/page/7/  

Bengal (ChanA) dAl                                                                           

https://dotcom2889.wordpress.com/2011/05/page/8/

BESan (aka Bombay Chutney)                                                    

https://dotcom2889.wordpress.com/2011/04/

BESan lADu                                                                                             

https://dotcom2889.wordpress.com/2011/10  

Betel leaves thuvaiyal                                                                                             https://dotcom2889.wordpress.com/2018/03/17/try-these-vi/

BhOg and Pui SAg                                                                              

https://dotcom2889.wordpress.com/2011/02/page/3/  

Bissi BELE HuLi anna                                                                                                

https://dotcom2889.wordpress.com/2011/02/page/2/  

Bitter gourd (PAgaRkAy) vaRuval                                                                     

https://dotcom2889.wordpress.com/2011/03/  

Black eyed beans (KArAmaNi) sweet suNDal                                          

https://dotcom2889.wordpress.com/2011/09/page/2/

Bread and Buns I (Bread & Bun)                                                                      

https://dotcom2889.wordpress.com/2012/12/25/bread-and-buns-i/

Bread and Buns II (Hot Cross Bun)                                         

https://dotcom2889.wordpress.com/2013/01/14/bread-and-buns-ii/  

Bread and Buns III (Doughnuts)                                                                       

https://dotcom2889.wordpress.com/2013/01/26/bread-and-buns-iii/  

Bread and Buns IV (PAv BhAji)                                                   

https://dotcom2889.wordpress.com/2013/02/08/bread-and-buns-iv/  

Bread and Buns V (PAv BhAji varieties)                               

https://dotcom2889.wordpress.com/2013/02/16/2277/  

Bread and Buns VI (Butter cake)                                                                      

https://dotcom2889.wordpress.com/2013/02/25/bread-and-buns-vi/   

Bread Balls     

https://dotcom2889.wordpress.com/2015/10/18/more-experiments-iii/

Bread BONDA                                                                                       

https://dotcom2889.wordpress.com/2011/06/page/3/  

Bread Sandwich                                                                                  

https://dotcom2889.wordpress.com/2011/06/page/2/

Bread sandwich bajji                                                                                                https://dotcom2889.wordpress.com/2018/05/08/try-these-vii/

Brinjal pulp tuvaiyal                                                                                                

https://dotcom2889.wordpress.com/2011/05/page/6/  

BUndi lADu                                                                                            

https://dotcom2889.wordpress.com/2011/10/11/thamizh-festivals-xvi-dipavali-4/

 

C

Canadian Buns

https://dotcom2889.wordpress.com/2015/12/14/multi-recipes-i-canadian-specials/

Capsicum (Bell pepper) rice                                                      

https://dotcom2889.wordpress.com/2011/02/             

Carrot PaccaDi (RaitA)                                                                                             

https://dotcom2889.wordpress.com/2011/02/page/2/                   

Cashewnut cake (KAjU katli)                                                      

https://dotcom2889.wordpress.com/2011/10/13/thamizh-festivals-xviii-dipavali/

ChanA cum Mung dAl [KaDalaipparuppu PAsipparuppu] PAyaSam                     

https://dotcom2889.wordpress.com/2011/07/             

ChanA masAlA                                                                                      

https://dotcom2889.wordpress.com/2011/03/page/4/

ChapAtti                                                                                                   

https://dotcom2889.wordpress.com/2011/03/page/10/  

Cherry fruit halwa                                                                              https://dotcom2889.wordpress.com/2017/12/15/try-these-ii/

Cherry fruit halwa                                                                              https://dotcom2889.wordpress.com/2017/12/15/try-these-ii/

Chikki                                                                                                         

https://dotcom2889.wordpress.com/2011/12/01/miscellaneous-sweets-vi/

Chilli Bread                                                                                            

https://dotcom2889.wordpress.com/2014/01/09/recipes-from-leftovers-x/

Chou Chou skin tuvaiyal                                                               

https://dotcom2889.wordpress.com/2011/05/page/6/  

Chutney PoDi                                                                                       

https://dotcom2889.wordpress.com/2011/05/page/4/

Clustered beans PaccaDi                                                              

https://dotcom2889.wordpress.com/2011/05/page/7/  

Coconut burfi                                                                                       

https://dotcom2889.wordpress.com/2011/10/13/thamizh-festivals-xviii-dipavali/  

Coconut chutney                                                                               

https://dotcom2889.wordpress.com/2011/05/page/5/  

Coconut KalAkand                                                                              https://dotcom2889.wordpress.com/2017/09/12/miscellaneous-recipes-vii/

Coconut PaccaDi                                                                                

https://dotcom2889.wordpress.com/2011/05/page/7/  

Coconut tuvaiyal                                                                                

https://dotcom2889.wordpress.com/2011/05/page/6/  

Coriander chutney                                                                           

https://dotcom2889.wordpress.com/2011/05/page/5/  

Coriander leaves tuvaiyal                                                            

https://dotcom2889.wordpress.com/2011/05/page/6/  

Coriander rice                                                                                      

https://dotcom2889.wordpress.com/2011/02/  

Coriander seeds tuvaiyal                                                              

https://dotcom2889.wordpress.com/2011/05/page/6/  

Coriander stems Powder                                                              

https://dotcom2889.wordpress.com/2018/03/17/try-these-vi/

Cranberry tokku & Pickle

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

Cream Fingers

https://dotcom2889.wordpress.com/2015/12/14/multi-recipes-i-canadian-specials/

Cucumber PaccaDi                                                                           

https://dotcom2889.wordpress.com/2011/05/page/7/  

Curry (KAra curry from different vegetables)                 

https://dotcom2889.wordpress.com/2011/03/page/2/    

Curry leaves powder                                                                                                https://dotcom2889.wordpress.com/2018/01/26/try-these-iv/

Curry leaves tuvaiyal                                                                                               

https://dotcom2889.wordpress.com/2011/05/page/6/                   

 

D

dahI AlU     

https://dotcom2889.wordpress.com/2018/07/28/here-there-ii/

dahI AlU pApDi cAT

https://dotcom2889.wordpress.com/2018/05/31/here-there-i/

dAl PUri                                                                                                    

https://dotcom2889.wordpress.com/2011/03/page/8/                   

Dangur                                                                                                       

https://dotcom2889.wordpress.com/2011/05/page/7/                   

Diamond biscuits                                                                               

https://dotcom2889.wordpress.com/2011/10/19/thamizh-festivals-xxii-dipavali/

dIpAvaLi lEhyam                                                                                        

https://dotcom2889.wordpress.com/2011/10/20/thamizh-festivals-xxiii-dipavali-2/  

dIpAvaLi Mixture                                                                               

https://dotcom2889.wordpress.com/2011/10/20/thamizh-festivals-xxiii-dipavali-2/

 

E

eLLu lADu                                                                                                                       

https://dotcom2889.wordpress.com/2011/09/page/2/                       

eLLu Podi (Hot)                                                                                   

https://dotcom2889.wordpress.com/2011/05/page/5/                   

eLLukkozhukkaTTai                                                                           

https://dotcom2889.wordpress.com/2011/08/page/4/                   

eLLuppoDi (Sweet)                                                                           

https://dotcom2889.wordpress.com/2011/09/page/2/                   

elumichchai (lemon) sEvai                                                          

https://dotcom2889.wordpress.com/2011/06/page/4/                   

elumichchai sAdam (Lemon Rice)                                          

https://dotcom2889.wordpress.com/2011/02/page/3/          

ericca curry                                                                              

https://dotcom2889.wordpress.com/2013/08/29/recipes-from-leftovers-i/   

F

Fried (Roasted) Curry                                                                                              

https://dotcom2889.wordpress.com/2011/03/             

Fruit PaccaDi                                                                                        

https://dotcom2889.wordpress.com/2011/05/page/6/ 

Fenugreek MaSAlA KUTTu                                                             https://dotcom2889.wordpress.com/2016/09/25/multi-recipes-vii/                  

 

G

Ghugni                                                                                                       

https://dotcom2889.wordpress.com/2011/03/page/4/                   

Ginger tuvaiyal                                                                                    

https://dotcom2889.wordpress.com/2011/05/page/6/                   

Gooseberry (nellikkAi) PaccaDi                                                                        

https://dotcom2889.wordpress.com/2011/05/page/7/       

Gooseberry Hot & Sweet Pickle

https://dotcom2889.wordpress.com/2015/08/20/more-experiments-ii/            

GoTTu rasam                                                                                         

https://dotcom2889.wordpress.com/2011/03/page/2/  

Grapes Roughage tuvaiyal                                                            

https://dotcom2889.wordpress.com/2018/01/26/try-these-iv/                 

Green Peas (Mutter) rice                                                             

https://dotcom2889.wordpress.com/2011/02/             

GulAb JAmun/MalAi JAmun                                                        

https://dotcom2889.wordpress.com/2011/10/18/thamizh-festivals-xxi-dipavali/

 

H

HalwA (Ashoka, carrot/gAjar, beetroot, pUshaNi, suraikkAi)

https://dotcom2889.wordpress.com/2011/11/21/miscellaneous-sweets-ii/

HalwA Contd. (BAdAm, Wheat/Tirunelveli)                                             

https://dotcom2889.wordpress.com/2011/11/22/miscellaneous-sweets-iii/

HalwA Contd.1 (SOhan)                                                                  

https://dotcom2889.wordpress.com/2011/11/27/miscellaneous-sweets-iv/

 

 

 

Recipes Available 2

Posted in INDEX, Recipes Available with tags , , , , , , , , , , on February 6, 2013 by icareufriend

KUTTu varieties

Asparagus, Celery, Parsley

aviyal

Fenugreek (Vendaya) MaSAlA kUTTu

London KUTTu

MasAlA KUTTu

MiLagEsium

MOre KUTTu

Poricca KUTTu (Normal & araittu viTTa varieties)

Pui SAg

PuLikKUTTu

puLikkUTTu (7tAn)

rasavAngi

Miscellaneous

arisi (Rice)

Bengal(ChanA) dAl

dIpAvaLi lEhyam

ericca curry

Grandma herbal recipes

Kanji (Gruel)

Miscellaneous Specials I (Lassi)

Miscellaneous Specials II (Juices, Milkshake, Flavoured Milk)

Miscellaneous Specials III (BAdAm Milk, Mango PannA, PAnakam, nIr mOre)

Miscellaneous Specials IV (Fruits Salad, PancAmrutam, Ice Creams)

Miscellaneous Specials V (Mango & Rose Milk Ice Creams, Milk Cream)

Miscellaneous Specials VI (Jaggery & Golden Syrups, Chocolate, Vanilla & Orange Ice Creams)

Miscellaneous Specials VII (Banana, Bread Badam Malai and Jell’O Ice Creams)

Miscellaneous Specials VIII (FalUdA, KESar Kulfi)

Musambi Rice

On rice

On wheat, dAl, tamarind and cooking oil

Punar PAkam

Tips, tips, tips………..! (1)

Tips, tips, tips………..! (2)

Tips, tips, tips………..! (3) 

PAyaSam varieties

aval (pressed rice) pAyaSam

ChanA cum Mung dAl [KaDalaipparuppu PAsipparuppu] PAyaSam

PAl PAyaSam

SEmia (vermicilli) pAyaSam

SUji (Rava/Semolina) PAyaSam

Pickles (Indian)

Cranberry & Tomatillo tokkus, Cranberry pickle

Indian Pickles I (AvakkAi, PeasaRu MAngAi, MAngAo tokku, VaDu MAngAi)

Indian Pickles II (Lemon pickle varieties)

Indian Pickles III (nArtangAi, kaDArangAi, koLanjikkAi, orange skin)

Indian Pickles IV (Green chilli/MiLagAi Pickle/tokku)

Indian Pickles V (Green chilli/MiLagAi Pickle/PaccaDi)

Indian Pickles VI (MAgALi, VEppilaikkaTTi, Tomato tokku)

Indian Pickles VII (Vendayam Pickle, Kottamalli tokku, MAngAi inji Pickle, inji tokku)

Indian Pickles VIII (PUNDu pickle, PUNDu tokku)

Indian Pickles IX (nellikkAi/Gooseberry pickle)

Indian Pickles X (GOnkurA tokku, PAgaRkAi & Paccai miLagu Pickles)

Indian Pickles XI (KaLAkkAi Pickle)

Indian Pickles XII (Mixed Vegetables Pickle)

Gooseberry Hot and sweet Pickles

Plum tokkku

Tangy Garlic Pickle

 

PoDi varieties

angAya PoDi

Chutney PoDi

Coriander stems powder

Curry leaves PoDi

eLLu Podi (Hot)

JIrA PoDi

Kari vEppilai (Curry leaves) PoDi

Orange skin PoDi

Paruppu PoDi

PUNDu (Garlic) PoDi

tOsai miLagAi PoDi

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 XII (navarAtri & SaraSwati PUjai)

Posted in Thamizh Festivals with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on September 15, 2011 by icareufriend

(Contd. from previous session)

navarAtri is an important festival for Hindu ladies, spanning to nine nights and ten days. It starts from the shuklapaksha pratamai of PuraTTAsi (Sept-Oct) month. The days are divided into three parts and allotted to the worship of durgA (first three days) – lakshmi (4th to 6th day) – SaraSwati (7th to 9th day). The 9th day of navarAtri (MahA navami) is celebrated as SaraSwati PUjAi. On all the days of navarAtri, if the golu is arranged, pAyaSam and vaDai are made and offered as neivEdyam in the morning. The first pAyaSam is kaDalaipparuppu-pAsipparuppu pAyaSam and the other days any pAyaSam (see my previous postings) can be prepared.

There will be items for neivEdyam in the evening also if golu is arranged. On the first day evening a sweet suNDal is made for neivEdyam – normally prepared from black eyed beans (kArAmaNi). On Friday rice vellappuTTu is prepared. On Saturday eLLuppoDi or eLLu lADu is made (see my posting on Varalakshmi vratam). On SaraSwati PUjai day we make suNDal from black chick peas. On the day when the ruling star is MUlam, we make appams. On the remaining days, suNDal is made from pulses like Bengal gram, green gram, Kabuli ChanA (white chick peas) and dried Peas. On SaraSwati PUjai we also make a sweet called ‘Suhiyan’.

 

              eLLuppoDi                                             eLLu lADu

In today’s posting, I am going to give details of preparation of these except those already discussed.

Before we begin let us pray the goddesses and those who have a flare for singing may try my compositions as well as the ones of my husband under the following links:

http://www.youtube.com/watch?v=1t6lihLEtBQ

http://www.youtube.com/watch?v=7vPi-NuV5bs

http://www.youtube.com/watch?v=ZIBic39rrsk

http://www.youtube.com/watch?v=gCANMcceEJc

http://www.youtube.com/watch?v=0qDacA7timw

http://ilikepaattu.wordpress.com/

 Black eyed beans (KArAmaNi) sweet suNDal

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

Ingredients

 Black eyed beans (BarbaTi)Jaggery (gur)

Coconut (grated)

Cardamom powder

GhI100 gms50 gms

3 tbs

¼ tsp

2 tbs

 

Method

Black eyed beans (white or red) are to be soaked overnight and pressure cooked up to three whistles. They are to be drained and kept aside. In a kaDAi, jaggery is to be mixed with half a cup of water and heated. When the jaggery is dissolved, it is to be drained and again kept on the stove to make the consistency thick. Now, the beans are added and sautéed for 5 mts till the water evaporates. Before removing from the stove, cardamom powder, ghI and coconut are added.  The suNdal is ready.

veLLaikkArAmaNi vella suNDal

(To be concluded)

Thamizh Festivals I

Posted in Thamizh Festivals with tags , , , , , , , , , , , , , , , , , , on July 22, 2011 by icareufriend

Today is ADi VeLLikkizhamai (Friday of ADi month). Come ADi, festivals follow one by one. This continues till Thai month and ends with KAraDaiyAn NOnbu in MAsi-Panguni. Thereafter, there is no special festival as such till ADi falls again.

I have, therefore, decided to suspend the current posting and deal with the festival/paNDikai items so that it would be useful to those who believe in and are really interested to perform the pUjais and paNDikais.

Normally we begin the paNDikai season with ADippaNDikai that went away with the 1st of ADi on the 17th July 2011, when we just prepared pAyaSam and offered. Some prepare vADAis and a small feast. Before that there was Thamizh New Year that normally falls on the 14th April which is also Cittirai 1st as per Thamizh Calendar. On this day we prepare: Rice PAyaSam, Amai VaDai, PUraNpOLi and MangAi PachchaDi

We have already discussed about MangAi PachchaDi.  Today we will discuss about Rice PayaSam & PUraNpOLi.

Arisi (Rice) PAyaSam

 To serve: 3 Preparation time: 15 minutes   Shelf life: 1 day if refrigerated

Ingredients 

 

Rice                             

Jaggery (Gur)

Cardamom powder        

Milk                              

GhI                  

Coconut (grated)           

 

25 gms  

½ cup

¼ tsp

300 ml

1 tbs

3 tbs

 

Method

Roast the rice in ½ tbs ghI for 5 minutes stirring continuously till it starts spluttering. Put off the flame and allow it to cool. The rice should not become dark or deep brown. Add grated coconut to this with cardamom powder and grind in the mixi with a little water to a paste of coarse form like sUji. Remove, add 1½ glassful (medium size) of water and boil till the rice is cooked well. Stir while it boils as otherwise it will stick to the bottom and burn.  Now, add jaggery. Then allow mixing well. Put off the flame and let it cool. Add warm milk.

PUraNpOLi

To serve: 3 Preparation time: 30 minutes   Shelf life: 2 days if refrigerated

Ingredients 

 

 

Bengal gram dAl (Chana)

Jaggery (Gur)               

GhI

Wheat flour (ATTA)

Sugar

Cardamom powder

Grated coconut

KESar (Lemon yellow) colour

Salt                                                      

 

 

1 cup

1 cup

½ cup

2 cups

2 tbs

¼ tsp

3 tbs

½ pinch

1 pinch

 

Method

Sieve and mix ATTA well with a pinch of salt, 2 spoons of ghI, sugar, a pinch of cardamom powder and a grain of kESar powder pre-mixed well in water. Make soft dough by adding water. Keep it in a vessel covered for 10 minutes. Roast the Bengal gram dAl in a KaDAi and then pressure cook. When it is cooked, remove after the pressure is released, add grated coconut with jaggery to it and grind it into a smooth paste. Take 2 spoons of ghI in a KaDAi and roast the paste. Add the remaining cardamom powder. When the mixture becomes solid, remove it. This is pUraN. Divide this into small balls. Roll the ATTA dough and stuff with pUraN balls to make it like a stuffed parATTA and shallow fry on griddle (tawA) with ghI both sides. This is PUraN POLi.

 

ChanA PUran POLi

I do not use maidA as the corners become stiff when the pOLi becomes cold. The ATTA roll should be as thin as possible. For this the dough should be very soft.

Instead of 1 cup jaggery you can take ½ cup of jaggery and ½ cup of sugar to have a better taste.

In place of Bengal gram dAl pUraN, you can prepare pUraN with grated coconut by adding it to jaggery and then grinding it as a paste and frying the paste till the water in excess evaporates and the pUraN is soft. The pOLi prepared from this pUrAN is coconut or ThEngAi pOLi.

(To be contd.)

 

Pongal O Pongal

Posted in Pongal with tags , , , , , , , , , , , , , , , , , , , , on February 17, 2011 by icareufriend

Notwithstanding the tradition to offer to deities Pongal whenever one is on a new mission, I too start my Recipe Section with the sweet “Sarkarai Pongal.”

Sarkarai (Sweet) Pongal

Sarkarai means sugar in Tamil but the Pongal prepared is nothing to do with the sugar but with vellam (jaggery) only.

To serve: 3 Preparation time: 45 minutes Shelf life: 2 days if refrigerated

Ingredients

Rice (arisi) (Raw or par boiled)                              = 1cup (250 gms. or ½ pound)

Green gram (Payaththamparuppu)                       = ¼ cup

Clarified butter (nei)                                              = ½ cup

Jaggery (Vellam)                                                    = 1½ cup

Raisin (ularndha DhrAkshai)                                  = a little

Cardamom powder (ElakkAippodi)                        = a little

Nutmeg powder (JAdhikkAippodi)                          = a pinch

Cashew nut (Mundiri paruppu)                             = a little

Milk (Pal)                                                               = 1cup

Method

Take a KadAi (wok, iluppaichchatti/vANali) and roast the mung dAl till it becomes golden colour and releases nice smell. Cook the roasted dAl with raw rice together with 3 cups of water and 1 cup of milk in a vessel in the pressure cooker. For new raw rice, the water should be only 2 cups. After the cooker lets out 3 to 4 whistles, switch off the flame and after a few minutes when the pressure has come down in the cooker, remove the contents and mash them well with a ladle as to allow the ingredients mix well instead of remaining distinctly separate. Now boil the gur in a kadAi adding a cup of water. After it boils for a few minutes strain it to remove sand and other impurities. Take the strained liquid and boil well till it thickens lightly. Add the cooked rice dAl mixture to it and mix well without any lumps. After a few minutes when all the contents form a semi solid product remove the kadAi from the stove. Now fry the cashew nuts and raisins separately. To it add the cardamom and nutmeg ground separately already. Mix again for a second and add the ghee to this. Mix again once and remove from the stove.

Note: Some prefer to add coconut shreds also to the pongal to enhance the taste. If you like, you can add the shreds either to the strained gur syrup or fry with a little ghee for a few seconds till it becomes golden brown and mix. Some like to add edible camphor but it is not advisable to do so since it produces giddiness.

* The above recipe is for the Pongal Pandikai neivEdhyam. For other occasions you need to replace milk with plain water.

Here is the glossary for the special words used in this posting:

Thamizh English Hindi Malayalam Telugu Kannadam
Vellam Jaggery Gur/gUd Vellam Bellam Bella
nei Clarified butter GhI nei nei ThuppA
Ularndha DhrAkshai Raisin Kismis DhrAkshA DhrAkshAlu DhrAkshE
PAsipparuppu Green gram Mung dAl Cheru payaru Pesarapappu Hesuru bELE
ElakkAi Cardamom elAichi ElakkA ElakAyalu Elakki
JAdhikkAi Nutmeg JAiphal JAdhikkA JAjikAyualu JAijikkAyi
PAl Milk DhUdh PAl PAlu HAlu

Today’s special Tip

I always prefer uruNdai vellam (spherical gur/jaggery) as it is stickier than the small achchu vellam (moulded gur/jaggery). In case larger pieces or moulds are available, then break the large pieces into comfortably smaller pieces in advance and store them in a container tightly closed for ready use. This saves time in breaking every time you need a small quantity for pAyasam, sarkarai  pongal etc.

 

Tips, tips, tips ……………………………..! (2)

Posted in Introduction with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 14, 2011 by icareufriend

(Continued from the first part)

 

In cooking, the cardinal principle is: “Never prepare first time anything in huge quantity. Little always guides.” Unless you have perfected an item, be at pilot level following trial and error method. Prepare the item in small quantity and check if at all you have erred, where erred, what is needed, what is to be omitted, what is added more, which is to be lessened, whether it needs more cooking time or whether it was to have been reduced further etc. Once it has come very well in all respects, note down or remember the ingredients used and the quantity, cooking time and the procedure followed. Repeat for at least two more times and if you achieve hat trick, then you can start making the item in large or required quantity by just increasing the proportion correctly.

001. Vegetables are to be washed well before they are cut into pieces in order to preserve their tastes and natural constituents. It is better to throw the pieces that are infested or spoiled. Soak the pieces in water mixed with a little turmeric powder and then cook, especially the greens. This will not only retain their natural colour but also destroy the bad effects of the pesticides as well as harmful microbes.

002. If you make ‘suNdal’ from dAls, do not roast but make directly by boiling them in more water. Then when it is cooked three fourth without becoming paste, drain the excess water and add it to other ingredients to be sautéed. This keeps the grains separately and distinctly instead of making the suNdal a paste. It also adds a fine aroma to the product.

003. While making ‘bONdA’, if you mix a little corn flour with the chanA flour, it keeps the bONdAs crispy. If you want a little glaze, then you can add a little tapioca powder.

004. To avoid the cracking of chIdai and other tight snacks, ensure that you do not mix the salt directly but adding the clear saline liquid only, after dissolving it in a little quantity of water and allowing the sediment to settle at the bottom. This also avoids them bursting due to improper mixi9ng of salt. Also, when we make chIdai, we must always fry sufficient chIdai i.e. never fry less quantity in more oil but quantities almost equalling the quantity of oil to avoid bursting. More chIdai fried in less oil without immersing them in it will not fry properly. This applies to other items that are fried. In such a case you need to turn them frequently. In any case constant turning and watching is necessary for all fried items to prevent them from charring and discolouring.

005. Never store any fried items hot and close the lid of their containers immediately unless they cool fully as otherwise they will not be crispy but hard. Similarly, when you make soft chapAttis, you can keep them over a clean cloth or tissue paper and cover them fully by the cloth or the paper even when they are hot to enable them to remain soft when you serve them after some time.

006. When you prepare powder from curry leaves, micro wave them for a minute and then powder instead of roasting it directly on a pan.

007. Sometimes the ‘mOdhakams or kozhukkattai’ crack when they are steamed. To avoid this, while preparing the raw kozukkattais before steaming, keep them in a vessel closed well with a wet cloth. Even after steaming and taking them out, keep them in a vessel covered by a wet cloth.

008. If you want to grind any solid material into a fine paste, first grind it into dry powder and then grind again after adding water needed to make it a paste.

009. Often we are not able to break the coconut into two halves correctly.  The technique is to dip it into water and wet just the half portion and then break hitting on one of the three vertical lines. I have seen some persons warming it on the flame of your stove just for a few seconds and then break. There is also a practice to refrigerate the coconut 1 hour before breaking and then break. You can choose one of these methods. Experience alone gives perfection here.

010. If fresh cream is not readily available, just whip up a little butter with milk.

011.  If by chance you had added a little more salt to any preparation, if it is a liquid, you can add a little quantity of tomato puree or a few pieces of peeled potato and then boil. If it is possible, dip a little rice or corn flour or AttA, tied in a clean cloth. If you like you can also mix coconut milk or lemon juice a little and stir well.

012. When you make any soup, to make it thicker, you can add a teaspoonful of powdered roasted pressed rice and boil for a few minutes. Sometimes, I find certain non-starchy vegetables do not allow you to have thick consistency when you prepare their ‘kUttu’. For this, I take a little of that vegetable after it is boiled well, grind in a mixie and add the paste to the kUttu and boil.

013. Idli is made from both raw rice and boiled rice. Raw rice is less hard and needs less water than the boiled rice. Similarly, if you want to prepare idli from raw rice and want it soft too, then soak rice and black gram dAl in the ratio 1:½ in warm water before grinding.

014. While preparing SAmbAr or kUttu, it is preferable to boil the vegetables along with the dAl to increase the taste and aroma. However, you must note that if you boil anything after adding salt then the thing will not cook well as such salt should be added only just a few minutes before switching off the flame, i.e., after the vegetables or the thing is cooked and mixed well with dAl and other ingredients. Always add a pinch of turmeric and a few drops of oil to the water used to boil dAl to hasten cooking.

015. Sometimes you may not like the smell of cabbage, nUlkOl, radish or similar such vegetables when they boil. To ward off the smell, you can add a little milk while preparing its curry or kUttu.

016. As a busy woman, sometimes you may not be able to prepare uLundhu (black gram) or medhu vadai immediately after grinding the paste resulting in the paste becoming very loose in consistency instead of being thick. This is true in the case of all batters. In such a case, you can grind a little pressed rice into coarse powder and add to the batter and mix well before using. However, this may reduce the taste a bit.

017. If you find the bitter gourd too bitter, then you can mix with the cut pieces a little salt and turmeric powder and keep aside for about 30 minutes after sprinkling diluted tamarind juice before preparing curry or roast.

018. While preparing sEmiyA (vermicilli) pAyasam, we normally roast it with a little ghee (Clarified butter). Still we find at times the strands stick together in the pAyasam. For this, before straining the roasted sEmiA after is it boiled and cooked, strain after adding a cup of cold water. This is also true in the case of noodles sticking together.

019. In case you find difficulty to keep the sEmiA or aval (pressed rice) soft after preparing sEmiA or aval kEsari using sugar or ‘vellam’ (jaggery, gur), you need to add the sugar or vellam after the sEmiA boils well and cook till the entire mass solidifies but remove from the flame when it is still in semi solid form and before it becomes too thick.

020. When you want to fry aval, ground nut, corn flakes and similar fragile things, do not fry them directly in hot oil as they may char. Instead, place them over a closed mesh deep strainer and dip it in hot oil for a few seconds and take out.

021. If you want any gravy to have golden colour, before preparing it, pour a little oil in an ‘iluppaichchatti’ (wok/KadAi) and when it is warm add a little sugar, dissolve till it is golden colour. Then add the ingredients for the gravy.

022. Sugar is the best friend to enhance the taste of rasam, soup and vatral kuzhambu where tamarind or sour items are used. While preparing them, add ½ to 1 tsp sugar to enhance the taste of these.

023. After cutting ladies finger (okra) keep it aside under fan or in warm sun for a few minutes before frying. This will hasten frying as well as consume less oil while keeping the pieces distinctly separate.

024. For pAl pAyasam, it is better to use either new ‘Govindh bhOg’ rice available in Bengal or ‘Basmati’ rice. A few strands of saffron mixed well in raw milk added to the pAyasam before boiling will enhance the taste.

025. While making halwA from ash gourd and bottle gourd, for best results, we need the harder variety and not the tender one. However, if you cannot get, then the tender pieces can be refrigerated for half an hour on a plate and then grate to have uniform shreds.

026. When you sauté vegetables in oil, add a little turmeric to the oil and then do. This not only acts as a germicide but also retains the colour of the vegetables.

027. Generally any preparation takes more time to become stale in winter than in summer. If you want to carry idli for your journey, then to make it less sour and last long, reduce the quantity of uLundhu (black gram) a little than what you use for normal circumstance. Also add a ladle or two gingelly oil to the batter and mix well before steaming the batter.

028. Fill up the ice cream cups with ice cream after placing them for 5 minutes in the freezer compartment of your refrigerator so that it remains in tact for long without melting.

029. We use to test coconut by just tapping by our finger (by the nail side) harder. If we get a sharp ‘tik’ sound and if the shell is deep brown in colour, then the coconut is good for cooking and the kernel is not tender inside. You need to check also the three circular spots if they are in tact and no liquid is oozing out, to ensure that the coconut is not stale inside. The white kernel should be hard to have better yield while making barfi. If we add a little thick milk to the barfi contents while preparing it just before 5 minutes to switching of the flame and stir well, we get tasty as well as soft barfis. Some people add roasted ravA (semolina, sUji) but I do not advise this as it spoils the taste.

030.  In case you have to sauté anything in oil, then be careful to follow the following procedure:

  • If the ingredients are dAls, mustard and some vegetables including green or red chilly and onion, then the order should be to sauté first the dAl and when it becomes golden brown in colour to put the mustard immediately and add the chilly immediately after the mustard splutters and lastly the vegetables.
  • If onion and garlic are to be sautéed together, then onion should precede the garlic and the latter should be added when the onion becomes slightly pinkish in colour, since garlic is tenderer than onion and gets charred if placed before the onion.
  • If you sauté vegetables, then never add more water as they become paste. After putting them over the sautéed dAl and mustard, add turmeric powder and chilli powder and turn once or twice. Then close them with a lid for a few minutes and turn again. Like this continue till you get them well sautéed.  As said earlier, add salt and the garam masAlA only just a few minutes before switching off the flame. Never touch the lid by hand but with hand covered with glove or with a kidikki (pincer/chimtA).

031. If you add ½ a tsp mendhium (fenugreek/mEthi) with uLundhu (black gram) soaked for dOsA and grind, the dOsA will be tasty and have fine aroma. It will also be soft. Some persons add a few pieces of ladies finger (okra) but I have never tried.

032. I have seen people adding 2 parts of chanA flour, I part of rice flour and 1 part of roasted pea flour to get bilging bajji. In my opinion, this consumes more oil. It is better to add a ladleful of hot or cold oil to the chanA and rice flours (roasted pea flour is not necessary since it consumes more oil), mix well before adding water to make it batter.

033. If you soak any dAl or whole grain in water, then drain the water and wash them well so that the toxicants they release or the pesticides used over them do not go into our system.

034. Some people use oil instead of flour to smear over the chapAtti or pUri dough balls before rolling to avoid the flour sediment in the iluppaichchatti (wok/kadAi). I find smearing oil enables the balls to slip over the rolling board due to non-resistance. We can always drain out the sediments and store the oil and use that for cooking purpose unlike people who throw it away thinking it harmful. It becomes harmful only when repeatedly heated but using it just second time there is no harm and we need not waste money. However, never store this oil for long but use it within two days.

035. If the idli batter is very thick it will not rise on fermentation. Therefore, it should be a sort of semi solid and flow from a ladle. This does not mean that it should be thin. Unless the batter rises, the idlis will not be bulging and soft.

036. Always wipe the appaLam or pappadam with a dry cloth before frying as it may have flour on its surface and fry red. This will also avoid sediment in the oil after it is fried, even though no completely but to a larger extent.

037. If you do not get paneer cubes, then you need to cut the master paneer into small cubes. To have homogeneous cubes, keep the knife in hot water for a few minutes, wipe and use. This is also the true if you want to slice a master cake, bread or bun without any deformation or wastages.

038. Due to the acid content in them, apple and plantain fruits turn brown after cutting them into pieces. It is advisable to keep their slices or cut pieces in water mixed with a little lemon juice if you want to retain their whiteness in fruit salad. In the case of raw plantain, brinjal (egg plant), banana flower, banana stem and similar discolouring vegetables, I have seen people to place the cut pieces into water mixed with a little turmeric powder or butter milk.

To be continued