Archive for salt

More Experiments III

Posted in Recipes from leftovers with tags , , , , , , , , , , , , , , , , on October 18, 2015 by icareufriend

(Contd. from previous posting)

Recently one of our acquaintances gave me some muLLu tEnkuzhal which were so hard and trying our teeth as such we were about to throw them away. Suddenly it struck in my mind to convert it into some useful dish. After analysing its contents, I have decided to convert it into Paruppu usili for one of the vegetables like beans, onion, clustered beans, plantain flower or similar ones.  It turned out to be tasty. Here is the recipe.

Paruppu Usili from leftover MuLLu tEnkuzhal

Ingredients

(Refer to my previous postings on Paruppu usili)

MuLLu tEnkuzhal (left over)

Green chillies

Salt

Asafoetida

Turmeric powder

Mustard

Refined oil

1 cup

2 small

to taste

2 pinches

2 pinches

1 tsp

1 tbs

 

Method

Grind the muLLu tEnkuzal in a mixi into coarse powder like suji after adding the other ingredients mentioned above except oil. Keep this on a shallow vessel and sprinkle water over it (if the ground contents are 1 cup then you need to take ¼ cup of water to sprinkle) Allow this to become soft for 10 to 15 minutes. After mixing it again place it in a cooker and steam it for 7 to 10 minutes. Then remove and cool. Meanwhile, cut one of the vegetables meant for paruppu usili into small pieces and pressure cook it. Take some oil in a kaDai (wok) and add mustard. When it starts spluttering add the cooked vegetables and sauté for 5 minutes. Now add the usili also and again sauté for two minutes. You can add grated coconut also if you like. This can be taken with rasam or mOre kuzambu. 

Pauppu usili from MuLLu tenkuzhal

Paruppu usili from muLLu tEnkuzhal

Note

The above also can be used for ammAn/MaNi KozhukaTTai as pUraNam.

Bread Balls

Sometimes it happens that we are left over enough bread slices. If we have milk bread slices we can prepare sweet bread balls and if sandwich (salty) ones, we can prepare masala bread balls.

Sweet Bread balls

Ingredients

Milk Bread slices

Grated coconut  

Sugar

Cashew nut & almond

Cardamom or saffron strands

Refined oil

5

1 Tbs

2 Tbs

Each 4 pcs

a little

q.s.

Method

Grind coconut pieces, sugar, cashew nut and cardamom or saffron strands together in a mixie. Take a slice of bread and dip it in water for a second and squeeze water by pressing in between palms. Now place a teaspoonful of the ground mixture on it and roll either into ball or egg shape. You can either shallow fry it in oil or use appakkArai (a wok with seven to 11 pits to fry). Fry for 5 minutes turning the balls to the other side. After frying, place them over tissue to remove excess oil. Serve hot.

Sweet bread rolls

Sweet Bread balls

Masala Bread Balls

Ingredients

Sandwich Bread slices

Onion

Garlic cloves

Chilli powder

Garam masala

Mustard

Salt

Refined oil

5

½ of a small one

2

¼ tsp

a little

1 tsp

to taste

q.s.

Method

Cut the onion lengthwise to about 1” and also the garlic cloves. Break the bread slices into small pieces and add a little water and salt. Now mix these into a sort of paste and roll into small balls. Shallow fry the balls. Keep aside. Take a kaDAi (wok) with a little oil and add mustard. Allow it to splutter. Add the cut onion and garlic pieces along with chilli powder, garam masala powder and salt. Add a little water. Sauté for two minutes till the contents become thick. Add the bread balls to this and mix both for a while. Garnish with coriander leaves. Serve hot. This is also known as chilli bread.

KONICA MINOLTA DIGITAL CAMERA

Masala Bread

(To conclude)

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)

Recipes from leftovers V

Posted in Recipes from leftovers with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on October 11, 2013 by icareufriend

(Continued from previous posting)

We have seen how we can use leftover SAmbAr, raSam, curry, KUTTu etc. Here are some more suggestions. You can make PuLikkUTTu, raSavAngi or PiTLai from leftover SAmbAr, whether it is ordinary or araittu viTTa variety (For the variety please refer to the earlier discussion on SAmbAr). You can also convert the SAmbAr into BiSSi bELE huLi anna.

PuLikkUTTu/raSavAngi/PiTLai

For PuLikkUTTu, keep ready the vegetables you prefer as detailed under earlier discussion on this. For raSavAngi you need good, fresh and fleshy brinjAl (egg plant). For PiTlai you need fresh bitter gourd that is pale green in colour since it will be less bitter. You can also use the dwarf variety of bitter gourd. If you want to make the PULikkUTTu or the PiTLai rich, you need to soak a little groundnut or KAbUli CanA overnight. You can keep ready some SAmbAr or KUTTu vaDAm also (please refer to earlier discussion).

Next you need to check the amount of dAl in the leftover SAmbAr. If you have thick SAmbAr with more dAl no need to add extra dAl. Otherwise pressure cook a little extra split gram dAl and keep aside. In place of split gram dAl you can use green gram (Mung) dAl that I use frequently as it is equally tastier and sometimes better than the split gram dAl. In that case ensure that you do not cook too much as this dAl is easily cooked and may become paste.

Here remember that you need to decide the quantity of vegetables and dAl in accordance with the volume and consistency of the leftover SAmbAr.

Now take red chillies, dhaniA (coriander) seeds, Bengal gram dAl and black gram (urad) dAl  as well a piece of asafetida if taken in solid form and fry in a little oil till they release fine aroma. The quantity of each depends on the consistency required besides the dAl that itself will improve the consistency. Anyhow too much or too less will spoil the taste (As a guide line – 2 or 3 long red chillies, 1 tbs dhaniA, 1 tsp gram dAl, 1 tsp black gram dAl would do). After frying and cooling grind them into coarse powder adding a little grated coconut and ¼ tsp asafetida powder if you had not taken it in solid form earlier. Keep aside.

Wash and cut the vegetables in convenient sizes. In case of vegetables taking more time to cook you can pressure cook and tender vegetables can be cooked by just boiling. Take the cooked vegetables in a kaDAi or thick bottomed utensil and add to it tamarind extract (just as you do for SAmbAr, raSam, PuLikkUTTu etc) and salt to taste.

Again we need to remember that the tamarind extract should be thinner in the case of raSavAngi since we have only one vegetable, brinjAl which is not as bitter as bitter gourd in PiTLai.

Boil again. After the raw smell of tamarind goes off, add the left over SAmbAr, extra dAl cooked and the coarse powder ground and kept aside already. Also a little jaggery or sugar added will enhance the taste as such add a small piece of jaggery or a little sugar. You may add groundnut or KAbUli CanA soaked overnight after pressure cooking them. Ground nut is added normally for beet root PuLikkUTTu. But KAbUli Cana is added for all varieties of PuLikkUTTu and for PiTlai. For raSavAngi we use soaked and pressure cooked gram dAl only and not ground nut or KAbUli CanA. After a few minutes, when everything is cooked to the required consistency season it. Fry a few KUTTu or SAmbAr vaDAm if you prepare PuLikkUTTu. If not just sauté a few curry leaves, urad dAl and mustard and season. Remove from fire. For PiTLai do not use urad dAl in seasoning but fenugreek instead.

In the case of PiTLai first boil the bitter gourd pieces in a little tamarind extract and salt before adding to the other contents. You can also sauté bitter gourd pieces instead and half boil it with a little water and salt as to remove the bitterness. Also for PiTLai, use some extra grated coconut while seasoning. 

 1 Leftover SAmbAr 2 PuLikkUTTu

               Leftover SAmbAr                                  PuLikkUTTu

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

                    raSavAngi                                          PiTLai

BiSSi bELE huLi anna

The leftover SAmbAr can also be used to prepare BiSSi bELE huLi anna. Refer to our posting link given below and prepare using the leftover in addition to the one you are preparing by adjusting the quantity of tamarind extract, dAl and onion. Here also a little jiggery will enhance taste. 

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

5 Bissi bELE huLi anna

BiSSi bELE huLi anna

 

(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)

Recipes from leftovers II

Posted in Recipes from leftovers with tags , , , , , , , , , on September 4, 2013 by icareufriend

(Continued from previous posting)

 Paruppu USili

Ingredients 

 Amai VaDai (left over)

aDai batter (Left over)

Green chillies

Salt

Asafoetida

Turmeric powder

Rice bran oil 

 q.s. (at least 4 or 5)

q.s. (at least 5 to 6 ladles)

to taste

to taste

a pinch

2 pinches

1 tbs

 Method 

From leftover Amai VaDai

We have prepared the VaDais after frying them as such they would be hard. You need to break them first into bits and then grind in a mixie evenly. Place this in a small vessel and sprinkle warm water a little, mix well and allow to remain for 15 minutes so that the ground contents become pliable. In the mean time take a little oil in a KaDAi and sauté mustard seeds and then add the vegetables cut already. (Refer to my posting at https://dotcom2889.wordpress.com/2011/03/). Add the turmeric powder and sauté a little. Add the soaked ground vaDai (and salt if needed) as well as asafoetida and sauté well. Remove from fire after done with. If you want a little more chillies, then you need to grind one or two along with the VaDai bits.          

 From leftover aDai batter

Never throw the leftover aDai batter. You can prepare Paruppu USili from it also. Here you need to pressure cook the batter as done in the case of normal Paruppu Usili. When it is cooled, grind in a mixie evenly. The rest of the procedure will be as at https://dotcom2889.wordpress.com/2011/03/.

KONICA MINOLTA DIGITAL CAMERA Paruppu uSili from uLundu PUraNam

 Paruppu uSili from Amai vaDai       Paruppu uSili from uLundu PUraNam

Note

1. You can also use the leftover uLundu KozhukkaTTai PUrNam (Refer to https://dotcom2889.wordpress.com/2011/08/page/3/) in the same manner either for this or for ammAn / MaNi KozhukaTTai (Refer to https://dotcom2889.wordpress.com/2011/08/page/3/).

2. The above also can be used for ammAn/MaNi KozhukaTTai.

 (To continue)

Kadamba Recipes VII (nIrAgAram/Pazhaiya SAdam/Kanji)

Posted in Kadamba Recipes with tags , , , , , , , , , , , , , , on August 7, 2013 by icareufriend

(Continued from previous posting)

nIrAgAram/Pazhaiya SAdam/Kanji

If you ask me to name the best food for improving health and increase strength which is internationally acclaimed, I will suggest the ‘nIrAgAram’ or ‘Pazhaya SAdam’ in Tamil Nadu which is prepared from leftover cooked rice. In my childhood days, daily after we get up, we are give two glasses of this and it had taken care of our health. There was no hot beverage like coffee or tea. My father, grandfather, mother, grandmother were all stronger than their counter parts of the present day and were very active just by taking this.

An American Nutritionist, dietitian and scientist had researched on the food practices among various regions in the world and concluded that the South Indian tradition of consuming the previous day’s cooked rice soaked in plain water overnight, in the morning next day, as break-fast, is the best.

Nowadays, we cook rice in pressure cooker but in those days it was cooked directly over the fire and the water added to raw rice after boiling thickens and is called ‘Kanji’. This was removed when found in excess to facilitate cooking as otherwise the rice would be overcooked as a paste. This kanji was also very good. Even today in many villages, poor people consume this especially those involved in agriculture and other jobs as labourers.

Both these were very delicious and nutritious due to the ingredients added. It is found to contain rare vitamins like B6 and B12 which are generally unavailable in most of the food items or supplements! It is also found to harbor trillions of beneficial bacteria that ferment the rice for adding strength. In fact it is a sort of beer but a good one! It is slightly sour and in the summer it is very tasty if stored in earthen pot.

It has many immunity developing agents as well as anti disease properties. The bacteria that grow in the intestines due to this rice safeguard the internal organs and keep all organs battle fit and ready. Consuming this rice helps quicker digestion and wards off ageing, bone related ailments and muscular pains. It also induces sound sleep.

 nIrAgAram or Pazhaiya SAdam

Preparation

 When the rice is left over at night, store it in either an earthen pot or vessel and soak it under pure water. The rice cooked should be parboiled or fully boiled one as the grain is full and never use raw rice processed from paddies in rice mills. Close it with a lid to prevent insects entering and store it in a neat and warm place. Never refrigerate. Next day morning, just strain the water and also squeeze the water remaining in the cooked rice. The squeezed rice can be consumed later with curd rice but for our purpose we need the strained liquid only. Add to this a little fresh butter milk and salt. Stir well. You can take it with finely cut onion pieces, chillies or you can mix with it raSam, SAmbAr, mOre milAgAi (fried dried butter chilli), curries, lemon, gooseberry or any other pickle sediments for making it tastier. In the summer you can refrigerate and take cold. If you can do some simple exercises or daily chores after taking it immediately, mingles with the body metabolism.

Kadamba Recipes IV

Posted in Kadamba Recipes with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , on March 19, 2013 by icareufriend

(Continued from previous posting)

Nowadays, we are addicted to follow the westerners or what the doctors say about what to feed children and what not and in many cases we do not follow any norms, either the advice of the granny or the advice of the doctor! To have better, healthy children with a lot of immunity, you must never feed wrongly. There are stages and things to be fed. For instance, you must not introduce anything to a child except mother’s milk up to 6 months and if you run short, then you can substitute with cow’s milk. After the 3rd month slowly start introducing the gruel in addition to the milk, first in thinner consistency and slowly increasing the thickness month by month. Stop mother’s milk after the 6th month as the children once start walking, if given, will be after that till they are 4 years old! It will be very difficult to stop and the mother will become weak. Please do not care about any medical advice on this. The milk given up to 6 months would be sufficient to take care of immunity. Then start normal milk and increase the kanji feed.

Introduce solid food from the 8th or 9th month once in a day, only cooked rice (which should be very very soft and not as you do for pulAv or biryAni!), dAl or raSam (very mild and no spicy) and ghI (clarified butter) and when the child is crossing 12 months, give rice twice (morning once and evening once) along with the gruel up to 3 years. You can start milk or bournvita etc from the 4th year but never introduce coffee or tea till the child is above 10! Never give anything spicy to the child till it crosses its 5th year and that too in mild form up to its 12th year. After the 5th year, you can give plenty of vegetables and fruits and their juices. In this session, I will deal with Kanji (gruel) which can be prepared at home which is far better than any of the commercially available baby food and our ladies are carried away by mere advertisement harming their children. For lack of stamina of such children their mothers are to be blamed! No need of any baby food like Farex, Cerelac, Pediasure etc or milk powder like Similac, Glaxo, Lactogen, etc. They are not substantial.

Kanji (Gruel) for children

This can be taken by elders too and it builds their stamina.

Ingredients 

 

Wheat (best quality used for flour) 

Boiled rice (best quality)                     

Javvarisi (SagO/SAbudAnA)                   

Split Green gram  (MUng dAl)

Omam (ajwain/Bishop weeds) 

Sukku )Dried ginger/SUnT)        

Cardamom pods

Cashew nut (for children above 1 year)

 

 

125 gms

125 gms

50 gms

75 gms

½  tsp

¼  inch

3

8

*Omam is also called Thyme, Oregano and Carom seeds.

 

Method

Clean the ingredients well and roast each separately. Break dried ginger first into small pcs before roasting as it will not grind if big. Cool. Grind either in a good mixie finely or in a flour mill. Cool and sieve before storing. You can add Cashew nuts only for the Kanji powder prepared for children of above 1 year and adults.

Serving method:

For children up to 6 months, boil 1 tsp kanji powder in a medium glass of water and add a very little sugar (not more than the sweetness of mother’s milk) and give after it is in drinking consistency through a feeding bottle and also just warm. The children will not suffer from constipation or urinary problems. If they are above 6 months and up to 12 months take 2 tsp and decide the consistency as per need depending upon feeding bottle or sipper. You can now add milk also. If you do not have mother’s milk, then the feed should be thrice and with a little more sugar and milk. Above 12 months use 3 tsp or a little more and give this in a consistency so that it can be drunk from a glass or cup. You can give this to children up to their 10th or 12th years before introducing coffee or tea. This can be given with Bourn vita, Horlicks or similar beverages. It is good for adults and elders too to increase stamina and keep them healthy.

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

            Kanji without milk                            Kanji with milk

Note: In case you desire the child to have good digestion when it is above 6 months and thereafter, you can roast ½ a cup of good quality of boiled rice to golden colour and also roast 1 tsp cumin seeds for a few seconds till it leaves good aroma but not burnt. Grind this finely and prepare kanji as above and give to the child mixed with sugar or a little salt during lunch time.

Kanji (Gruel) for convalescing patients

Normally when a patient is convalescing, she/he needs something a bit tangier as such you can give a toffee with sour taste. The organs will be tender as such easily digestible food like bread, gruel etc should be given. We normally, make gruel for elders as follows. 

Take ½ cup of best quality of boiled rice and grind into coarse powder like suji of big granules. Mix with water well and allow the granules settle in the vessel and then drain the water. Now add 2 cups of water and pressure cook. Remove. Add to this MiLagu rasam (Black pepper rasam) prepared under link:

https://dotcom2889.wordpress.com/2011/03/25/rasam-varieties-2/

Remember that the rasam should be tangier as such use more tamarind extract and also it should be clear without any sediment. For this let the tamarind extract is thinner with more water. After rasam is prepared, decant the clear rasam separately to add with the boiled rice granules. The consistency should be in drinking form. You can optionally add 2 drops of GhI (clarified butter)

In some households, they prepare very soft cooked rice called Punar pAkam (Re-cooked rice) for convalescing patients. This is prepared by taking about ½ to 1 cup (as needed) already cooked rice immediately after it is cooked, mashing it well and re- pressure cooking with ¼ cup of water. Then the clear pepper raSam is added as above. The consistency should be in drinking form. Here also you can optionally add 2 drops of GhI (clarified butter).

3 Punar PAkam 4 Clear pepper rasam

               Punar PAkam                           Clear pepper raSam

Some people when they re-pressure cook the rice, add roasted black pepper (1/4 tsp) after breaking it into big pieces by smashing gently. When the rice is removed after it is cooked, a little ghI is added with a little salt and given without adding the rasam.

(To continue)