Jan 31, 2008

Pongal

This is a breakfast receipe. In south India, this is a famous breakfast dish along with Idly and Dosai. This is how I make Pongal. Most of you may know the ingredients and the method for making pongal. This is for the new cooks. The main ingredients are as follow..

Ingredients:-
  1. Rice - 1 cup (measuring cup)
  2. Moong dal - 1/2 dal (measuring cup)
  3. Ginger - a small piece
  4. Pepper - 1 tbsp
  5. cumin seeds - 1/2 tbsp
  6. mustard seeds - 1/2 tsp
  7. Asafoetida powder - one pinch
  8. Salt to taste
  9. Turmeric Powder - 1/4 tsp
  10. Cashews - 6 or 7
  11. curry leaves - 1- to 15 leaves
  12. Oil - 2 tbsp
  13. Ghee - 1 tbsp
First wash the rice and Moong Dal and soak it in water for 10 mts. In the mean time, we can finish our seasoning. Take a seasoning pan, preheat the oil, add mustard seeds when it splutters, add pepper+cumin seeds+cashews+curry leaves+curry leaves+ginger and asafoetida powder in the oil and fry it for a minute. Do not burn it. Now take a pressure pan, put the rice and dal in it and pour water in the ratio of 1:5 (Pongal should not be like fried rice so we can add 5 cups of water to 1 cup of rice. Now add the mustard, pepper etc mix to the rice and add the turmeric powder and salt to it. Pressure cook this upto 5 to 6 full whistles. After pressure is released, open the pan and pour the 1 tbsp ghee in it and again close the pan for few mts. Now Pongal is ready to serve. Serve it hot with Tomato godhsu or coconut chutney.

Note: We can also grind the raw pepper and cumin seeds before adding it with mustard seeds. In that case, it will easy for the kids to eat pepper. Try this and lemme know your comments

Jan 30, 2008

Coconut Rice

This is one of the famous variety rice. But now-a-days because of health issues and diet issues, most of the people avoid eating this rice. The main ingredients are as follows:

Ingredients:-
  1. Coconut - 1 medium cup.
  2. Rice - 1 cup (measuring cup)
  3. Green chillies- 2
  4. Ginger - a small piece
  5. Mustard seeds - 1 tsp (for Seasoning)
  6. urid dal - 1/2 tsp (for Seasoning)
  7. Channa dal - 1/2 tsp (for Seasoning)
  8. Red Chilly - 1(for seasoning)
  9. Salt to taste
  10. Cashews - 5 (for Seasoning).
  11. Peanuts - 10 (for seasoning)
  12. Fenugreek seeds - 1/4 tsp ( for Seasoning)
  13. Asafoetida powder - 2 pinches
  14. Oil - 1 1/2 tbsp (can also use coconut oil)
  15. Curry leaves - 10 - 15 leaves
My MIL used to sprinkle a spicy home made powder, on top of the rice. The ingredients for the powder are as follows:
  1. Channa dal - 1 tbsp
  2. Toor dal - 3/4 tbsp
  3. Urid Dal - 1/2 tbsp
  4. Red chillies - 4
  5. Fenugreek seeds - 1 tsp
  6. Asafoetida powder - 2 pinches
  7. White Sesame seeds - 1 tsp
First cook the rice upto 2 whistles in a pressure pan. Do not over cook. Keep it aside and let it cool. In a small pan, preheat a drop of oil and fry the ingredients of spicy powder one by one and let it cool. Grind it into a fine powder. Keep it aside.

Now in a big pan, pre heat the remaining oil, add mustard seeds when it splutters, add, channa dal +uriddal+green chillies+ fenugreek seeds+ peanuts+ cashews+ red chillies+curry leaves, one by one and fry it to golden brown. Finally add the fresh coconut to it and turn off the stove. Do not burn these ingredients. Add salt to it and stir it thoroughly. Now pour these ingredients on top of the rice and stir it carefully till the rice mixes with coconut etc. mix. Do not mash the rice. At last sprinkle one or two tbsp(acc. to taste) of spicy powder on top of the rice and mix it thoroughly. Again, do not mash the rice while using a spoon or spatula. The above said quantity will be enough for 2 to 3 people.

Jan 28, 2008

Garlic Rasam

My MIL call this rasam as "Raathiri Rasam". When there is nothing left from the morning samayal, she used to make it at night. This rasam needs no rasam powder cos it includes everything in its paste. Its easy to make and healthy n yummy to eat. The ingredients are as follows:

Ingredients:-
  1. Tomato - 2
  2. Coriander seeds - 1 tbsp
  3. channa dal - 1/2 tsp
  4. pepper - 1 tsp
  5. Cumin seeds - 1/2 tsp
  6. Fenugreek seeds - 1/4 tsp
  7. Garlic - 2 cloves
  8. Salt to taste
  9. Tamarind - a small lemon sized or 1 tsp paste
  10. Toor dal - 1 tsp

For seasoning:-

  1. Ghee - 1 tsp
  2. mustard seeds - 1/2 tsp
  3. fenugreek seeds - 1/4 tsp
  4. curry leaves - 10 leaves
  5. Asafoetida - a pinch
  6. Coriander leaves - 1 tbsp

Grind all the above said ingredients in a blender like a paste. Take a pan, add a cup of water to the above said paste and cook for 10 mts. Again add 1 more cup of water. When the rasam starts giving fine aroma, turn off the stove. It needs to be foamy. In a small pan, pre heat the oil, add mustard seeds, when it splutters, add fenugreek seeds, curry leaves, asafoetida to it and pour it in the Rasam. At last, garnish it with coriander leaves. Serve it hot.

Curry Powder

This curry powder can be used for all kinds of curries(side dishes). The main ingredients are as follows.

Ingredients:-
  1. Coriander seeds - 1/2 cup
  2. Pepper - 1/4 cup
  3. Cumin Seeds - 1/4 cup
  4. Channa dal - 1/2 cup
  5. urid dal - 1/2 cup
  6. Red chillies - 10
  7. Ground nuts(Peanuts) - 1/4 cup
  8. Turmeric Powder - 2 tsp
  9. Asafoetida - for taste.

In a wide pan, fry these ingredients one by one and let it cool. Grind it and store it. This powder can be used for all kinds of curries like potato curry, Okra curry, Long beans curry, Beans curry, Taro root (chepankizhangu) curry, sweet potato curry etc. If we wish, we can also fry a hand ful of curry leaves with all the above said ingredients and grind it along with the ingredients.

Vepampoo Rasam (Neem Flower Rasam)

The main ingredients are as follow:-

Ingredients :

  1. Tomato - 2
  2. Tamarind paste - 1 tsp (or small lemon sized tamarind)
  3. Turmeric powder
  4. Salt to taste
  5. Rasam powder - 2 tsp.
  6. Toor dal - 2 tbsp (cooked)
  7. Vepampoo(Neem Flower) - 1 Tbsp

For Seasoning:
  1. Oil or Ghee - 1 tsp
  2. Mustard seeds - 1/2 tsp
  3. Fenugreek seeds - 1/4 tsp
  4. Asafoetida - 1 pinch
  5. fresh coriander leaves - 1 tbsp
  6. Curry leaves - 10 leaves.

In a pan, add a cup of water to cut tomatoes, mix the tamarind paste or tamarind. Add turmeric powder, rasam powder and salt to it. Let it cook/boil for 10 mts. Now add the toor dal and another cup of water to it. When the rasam starts emitting a very good aroma, turn off the stove. In a small pan, pre-heat the oil/ghee, add mustard seed, when seeds start splutter, add Vepampoo, fenugreek seeds and asafoetida and curry leaves to it. Pour it in the rasam. Garnish it with fresh coriander leaves.

Its always better to eat this Rasam after few minutes of cooking, so that the aroma of neem flower mix with rasam.

Rasam

This is a simple receipe and just take few minutes to make it. Rasam is good to eat when we have fever or cold. Its good for digestion. The main ingredients are as follow:-

Ingredients :
  1. Tomato - 2
  2. Tamarind paste - 1 tsp (or small lemon sized tamarind)
  3. Turmeric powder
  4. Salt to taste
  5. Rasam powder - 2 tsp.
  6. Toor dal - 2 tbsp (cooked)

For Seasoning:

  1. Oil or Ghee - 1 tsp
  2. Mustard seeds - 1/2 tsp
  3. Fenugreek seeds - 1/4 tsp
  4. Asafoetida - 1 pinch
  5. fresh coriander leaves - 1 tbsp
  6. Curry leaves - 10 leaves

In a pan, add a cup of water to cut tomatoes, mix the tamarind paste or tamarind. Add turmeric powder, rasam powder and salt to it. Let it cook/boil for 10 mts. Now add the toor dal and another cup of water to it. When the rasam starts emitting a very good aroma, turn off the stove. In a small pan, pre-heat the oil/ghee, add mustard seed, when seeds start splutter, add fenugreek seeds and asafoetida and curry leaves to it. Pour it in the rasam. Garnish it with fresh coriander leaves. Serve it hot with rice.

Rasam Powder

Rasam Powder is famous in Thanjavur style of cooking. They make separate powder for Rasam. I use this rasam powder as a masala powder for most of my side dishes, variety rice like Tomato rice. Can be grinded and stored for 15 days or one month. Rasam will taste really good if the powder is fresh and grinded every 15 days. The ingredients are as follow:

Ingredients : -

  1. Red chillies - 1 small cup
  2. Coriander Seeds - 1/4 cup
  3. Pepper - 2 Tbsp
  4. Fenugreek seeds- 3/4 tbsp
  5. Cumin Seeds - 2 tbsp
  6. Mustard seeds - 1 tbsp
  7. Toor dal - 1 tbsp
  8. Asafoetida - 3 or 4 pinches
  9. Turmeric - 2 tsp or small piece of turmeric (viralli manjal)
In a wide pan, fry these ingredients one by one to golden brown and let it cool. Now grind these ingredients and store it.

Avial

Avial is a receipe prepared with lot of vegetables. This is the traditional avial which is famous in Kerala. The ingredients are as follow:

Ingredients :-

  1. Raw Plantain
  2. Eggplant(Brinjal)
  3. Suran (chena kizhangu)
  4. Pumpkin
  5. Winter Melon
  6. Beans
  7. Peas
  8. Carrot
  9. Chow chow (Bangalore Kathirikkai)
  10. Avarakkai
  11. Tindora (kovakkai)
  12. Long Beans (karamani)
  13. Drumsticks
  14. Raw mango (if available)
  15. Green chillies - 7
  16. Fresh coconut - 1 cup
  17. Turmeric powder - 1/4 tsp
  18. salt to taste
  19. asafoetida - a pinch
  20. coconut oil - 2 tbsp
  21. curry leaves - few
  22. Sour curd - 1/4 cup (beat it)
Wash and cut all the vegetables into 1" size. Cook the vegetables in a big pan with turmeric powder, salt and 1 tbsp of coconut oil. Do not over cook. Its better to add the vegetables one by one according to its cooking time. Now grind the coconut with green chillies without adding much water to it. Drain the vegetables if there is more water. Now add the coconut chilly paste to it and stir it thoroughly so that the vegetables get coated with the paste. Now add the curry leaves, coconut oil to it and mix it. Mix it carefully. Do not the mash the vegetables while mixing. Turn the stove off and now add the beaten curd to it. Again mix and take it out of the stove.

This avial can be a good side dish for Adai, Chapathi or poori. Since the number of vegetables used is more, we need only less in each of them. This can be used for 2 days under refridgeration. In my house, my mom and patti make this avial as a main dish. In that case, we have to add a little more beaten curd or water to make the avial in a watery consistency. In my in laws place, we use it as a side dish for Kalantha saadam (variety rice). My Mother in law use a teaspoon of cumin seeds with coconut and green chillies, for grinding.

Jan 25, 2008

Kootu - Cabbage Molagootal

This is a very common dish of Kerala Iyers. Its easy to make and yummy to eat. This is a non-spicy gravy, so everybody can eat including kids. Molagootal can be made with spinach(keerai molagootal), Winter Melon (Elavan molagootal), Pumpkin (mathan molagootal), Cabbage (kosu molagootal), Suran (chena molagootal), Banana stem (vaazhathandu molagootal) etc.. Even mixed vegetable molagootal can also be a choice. Today I am going write about cabbage molagootal. The main ingredients are as follows:
  1. Cabbage - 1 cup(washed and chopped finely)
  2. Toor dal - 1/2 cup
  3. Moong dal - 1/4 cup
  4. Fresh coconut - 3 tbsp
  5. cumin seeds - 1/2 tsp
  6. Red chillies - 2
  7. Salt to taste
For Seasoning:
  1. oil - 1 tsp (some people use coconut oil - can use whichever you want)
  2. mustard seeds - 1/4 tsp
  3. urid dal - 1/2 tsp
  4. curry leaves - 10 leaves
  5. asafoetida - a pinch
Take a small pan and pour a drop of oil, add coconut+cumin seeds+red chillies to it and fry it for less than a minute. Grind it and make it a paste. Keep it aside. Pressure cook both toor dal and moong dal. Keep it aside.

In a big pan, cook the cabbage (or any vegetable) with turmeric powder for 6 to 8 minutes. Now add the coconut paste, salt and the mixture of toor dal and moon dal and let it boil till it comes to pouring consistency. In a small pan, heat the remaining oil, add mustard seeds, when they splutter add urid dal curry leaves and asafoetida and pour it in molagootal. Now molagootal is ready to serve.

This Molagootal can be used as side dish for chapathi, poori, dosai (I use this as a side dish for adai:-) also). Many people only use Toor dal in molagootal. I once tried using both Toor dal and Moong dal and I liked the taste. Try this and lemme know your comments

Karuvepilai Kuzhambu

This is a wonderful receipe, which all the spicy food lovers like. The main ingredients are as follow:

  1. Curry Leaves - 12 sprigs (appx. 1 1/2 cup)
  2. Channa dal - 1 tbsp
  3. Coriander seeds - 2 tbsp
  4. Urid dal - (1/2 tsp) ( optional)
  5. Black pepper - 1 1/2 tsp
  6. Cumin seeds - 1 tsp
  7. Fenugreek seeds - 1/4 tsp
  8. Red chillies - 2 (this is optional, we can add the quantity of pepper if we want to ignore this)
  9. Asafoetida - 1 pinch
  10. Sesame oil - 1/4 cup
  11. Tamarind Paste - 3 tbsp (1 small lemon sized)
  12. Turmeric powder - 1/2 tsp
  13. Salt to taste.
  14. Jaggery - 1 tbsp
For Seasoning (Thalikka)

  1. Mustard seeds - 1/4 tsp
  2. urid dal - 1/2 tsp
  3. Chana dal - 1/2 tsp
  4. Red chillies - 2
  5. Fenugreek seeds - 1/4 seeds
  6. Asafoetida powder - a pinch
Method:

Before starting, we have to make curry leaf paste. For that, pre-heat a small pan with a drop of sesame oil, add all the above said ingredients Coriander, channa dal, urid dal, black pepper, cumin seeds, fenugreek seeds, Red chillies and fry them all to golden brown. Now add the curry leaves it. Let it cool and grind it into fine paste.

Now take a wide pan, pour the remaining sesame oil, add the sesaoning ingredients one by one (mustard seeds, urid dal, chana dal, red chillies, fenugreek seeds and asafoetida powder) and stir it for a minute. Now pour the 3 tbsp tamarind paste (with required water to it), salt and turmeric powder it and let it boil for a minute. Now add the curry leaves paste to it. Boil it for 10 minutes. Now put the jaggery in it and let it boil till the mixture turns thick. Now Karuvepilai kuzhambu is ready to serve.

We can keep this kuzhambu in fridge and use it for 10 days.

Jan 24, 2008

Rava Kesari

This is the easiest way of doing Rava Kesari and my mom taught me this. I usually make Rava kesari in Microwave and not in the stove. That is what I am going to share.

Ingredients:

  1. Coarse Sooji (fine Rava) - 1 cup
  2. Sugar - 2 cups
  3. Water - 1 cups
  4. Milk - 1 1/2
  5. Ghee (melted butter) - 2 tbsp
  6. Cashews - 4
  7. Raisins - 1 tsp
  8. Cardamom powder - 2 pinch
  9. Pachai Karpooram - 1 pinch
  10. Kesari Color - less than a pinch
Method:

Take a microwave safe pyrex vessel(avoid using plastics) and put Rava + Cashews + Raisins with a drop of ghee and keep it in the microwave for a minute. Now add water, sugar, milk, cardamom powder, kesari color and pachai karpooram to it and mix it with a spatula. Keep it in the microwave for another 1 1/2 to 2 minutes. Take it out and stir it thoroughly and again keep it in the microwave for another 2 minutes. Now pour the remaining ghee into it and keep it aside for a minute. After a minute you can serve it.

If you have unexpected visitors for lunch or dinner, this is the easiest way of making a dessert. This is my personal experience. Try it and lemme know your comments.

The pyrex vessel should be dry before adding everything.

Recipe for stove top:-

Roast cashew and raisins with a drop of ghee to golden brown and keep it aside. Roast sooji in the same pan, till nice aroma comes. Keep it aside. In the same pan, add milk and water, kesari color, pachakarpooram and cardamom powder and bring everything to boil. Now slowly add sooji and stir it with whiskers. Cook it till water is fully absorbed. Now add the sugar and mix it will. Add roasted cashews and raisins and the remaining ghee and mix everything well. Turn off the stove when the required consistency arrived.

Mixed Vegetable Kurma

This is the easiest way of making Kurma. Believe it or not, it just took me 10 to 15 minutes to finish. Thought of sharing this with you. If you are using frozen veggies or cut veggies just grab cauliflower, beans, peas, carrots, Lima Beans from frozen section. It will take less time if frozen veggies are used.
Ingredients:
  1. cauliflower - 1cup
  2. beans - 1/2 cup
  3. peas - 3 tbsp
  4. carrots - 4 tbsp
  5. lima beans - 2 tbsp
  6. potato - 1 (cut it into small cubes)
  7. onion - 1
  8. Tomato - 1(if its big or 2 if its small)
  9. Salt to taste
  10. oil, mustard seeds, cumin seeds for seasoning.
  11. Unsalted butter - 1tbsp
  12. Turmeric powder - 1/2 tsp.
  13. Coriander leaves - 1tbsp.
Masala Ingredients:
  1. coriander seeds -2 tbsp
  2. channa dal - 1 tbsp
  3. cashews - 5
  4. Almonds - 2 (soak it in water and remove the skin)
  5. fresh coconut - 2 tbsp
  6. Onion and Tomato (given in ingredients)
  7. 2 cloves garlic
  8. Green chillies - 3
Grind the above said masala ingredients to paste. Microwave(or cook) the above given vegetables for 3 to 4 mts. In a separate pan pre-heat the oil and butter, season it with mustard seeds and cumin seeds to golden brown. Add the masala paste, turmeric powder to it and also add 1/2 cup of water and let it cook for 3 mts. Now add the cooked vegetables to it and let it cook for another 4 mts. Stir it thoroughly. Season it with fresh coriander leaves. This kurma can be used as a side dish for Chapathis, Poori, Dosa or Idly. The above said quantity will serve atleast 5 people.

Idly - Sambar

This sambar is different from the sambar we make everyday. Thought would share this with you. The main ingredients are as follows:
  • 1 cup Moong dal
  • 2 tbsp toor dal
  • 10 pearl onions ( Chinna onion)
  • 5 drumstick pieces
  • 1 carrot chopped into 1/2 inch
  • 1 eggplant chopped into 1/2 inch
  • 11/2 teaspoon tamarind paste ( if necessary)
  • 1 big tomato chopped
  • 1 teaspoon sambar powder (can use coriander powder+Chilli Powder instead)
  • 1/2 teaspoon turmeric powder
  • salt for taste
Thalikka
  • 1 tbsp oil
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • pinch of asafoetida
  • 1 red chilli and some curry leaves
Method

Take a medium size pressure pan and fry the moon dal for 3 to 4 minutes. Then add Toor dal, vegetable, Turmeric powder, Sambar powder (or coriander + chilli powder) and salt. Pressure cook the above ingredients upto 2 whistles. This finishes the sambar. In a small kadai pre -heat 1 tbsp oil, then add mustard, urid dal, red chilli, curry leaves and asafoetida. Fry them for 10 seconds. Add these to the sambar. Serve this with hot idly or dosa. This sambar can be used as a side dish for pongal also. Try this and lemme know your comments.