Cabbage Poriyal

                           Cabbage Poriyal is a common side dish for rice.But there are 2 or 3 ways of preparing it with slight variations.This is documented for the beginners and my children.
                      This Poriyal, being less spicy, goes well with the spicy Karakuzhampus.
                                                 

Cabbage Poriyal

Ingredients :

Cabbage                1 medium size ( 300 gms. )
Moong Dhal / Pasi Paruppu        3 tbsp.
Grated coconut           2 tbsp.
Green or Red chillies    2
Oil, Salt, mustard, Urad dhal, Curry Leaves.

Method :

1. Finely slice the cabbage and split the green chillies.

2. Wash it and put it in 2 or 3 lit. cooker. Wash the Pasi Paruppu and scatter it above the
    cabbage.Add 1/2 cup of water and close the lid after checking the vent.

3. As the water added is less, the weight can be placed immediately after checking it also
    to be free from dust.

4. It is very important to keep vigil and see that the sound comes out.

5. The whistle comes within 2 to 3 mins. and switch off after 1 or 2 whistles depending
    on how long your cooker retains the steam.I always switch off after a single whistle
    using a 2 lit. cooker, my first love in the kitchen.

   If a mini cooker is not available,cook the dhal with water in a container and then add
    the cabbage. The veg. should become soft and the dhal should not loose shape,whether
    pressure  cooked or cooked outside.

6. Heat oil in a Kadai, add mustard, urad dhal,chillies  and curry leaves.

7. Once the mustard cracks, add the cabbage and dhal without discarding the water.

8. Add salt and fry till the water is absorbed, may be for 3 to 4 mins.

9. Add the grated coconut and switch off after a minute.The hot and protein rich Porial
    is ready.

Vendaikkai / Lady's Finger kootu

                          Vendaikkai Kootu is a tasty side dish for rice and the buttermilk and raw coconut oil added gives a unique taste.


 

Vendaikkai Kootu

                                    
Ingredients :

Vedaikkai-  Medium size  20 ( about 200 - 250 gms.)
Big Onion    1
Thick Butter milk   1/2 cup
Cooked Toor Dhal   1/2 cup.
Coconut oil      1  tbsp.


To grind in the mixi :

Grated coconut         1/2 cup.
Zeera              3/4 tsp.
Green chillies  2
Sliced small onion or Big onion ( optional )    1 tsp.

To temper :

Oil             2 tbsp.
Mustard, Split urad dhal, Curry leaves.

Method :

1.Heat 2 tbsp oil in a tawa, add mustard, split urad dhal and curry leaves.
  
2. Next add the sliced  onion and saute till they turn brown.

3. Then add the sliced Vendaikkai and keep on frying till they become soft.

4. Grind the given ingredients in the mixi with a little water.

5. Add salt and the ground coconut paste to the Vendaikkai and mix well.

6. Add 1/2 cup of water and let it simmer for 5 mins.

7. Then add the cooked toor dhal and buttermilk and the coconut oil.

8. Switch off after a minute.The tasty Vendaikkai kootu is ready.

 

Pagarkai / Bittergourd Pitlai

                      This Pitlai is a semi solid gravy and it can be used either as a side dish or as a gravy for rice according to our preference.
                                                     

Pagarkai / Bittergourd Pitlai
 

Ingredients :

Medium size Bittergourd   3
Big Onion            1
Tamarind            1 small lemon size
Cooked Toor Dhal          1/2 cup.

To saute and grind in the mixi :

Red chillies            4
Channa dhal           2 tsp.
Coriander seeds      1 tbsp.
Grated coconut         4 tbsp.

To Temper :

Oil, Mustard, Split Urad dhal, curry leaves

Method :

1. Soak tamarind in warm water and take 1 cup of tamarind extract.

2. Heat 2 tsp. of oil in a tawa and saute the ingredients except the coconut.
    When the coriander seeds turn red and start giving an aroma,transfer them to a plate
    and let them cool.Then grind them in a mixi with the coconut, not very fine.

3. Heat 2 tbsp. oil in the same tawa, add mustard,urad dhal and curry leaves.Then add
    the finely sliced onion and saute.When they turn brown,add the sliced bittergourd.

4. Keep on stirring well to avoid burning.When they are half cooked, add salt, hing and
    a cup of water and the ground paste.Let it simmer for 5 mins.

5. Then add the tamarind extract and mix well.Let it simmer on a low fire for 5 mins.

6. Then add the cooked toor dhal and mix well.After  5 to 7 mins. the consistency
    becomes a semi solid and then switch off.The hot and tasty Pagarkai Pitlai is ready.
 

Beetroot Chutney

                        This chutney was demonstrated to me by my Chinna Mamiar ( meaning Junior MIL ) who is an all rounder and above all a very good human being.
                    This chutney, people may at once assume to be sweet because of the Beetroot.Equal quantity of coriander leaves neutralises the sweetness and makes it healthy and tasty. This chutney goes well with every thing.

                                            

 

Beetroot Chutney

Ingredients :
                                         
Grated Beetroot      1 cup
Chopped and cleaned coriander leaves   1 cup
Grated coconut       1 cup
Green chilly            4
Tamarind                1 small piece ( marble size )
Salt,   Hing,   Mustard,   oil
Roasted and coarsely powdered urad dhal ( optional )  1 tbsp.

Method :

1. Heat oil and add mustard and Hing. After the mustard splutters, transfer to a bowl.

2. Heat again oil in the same tawa, add chillies and then the coriander leaves and saute
    well. Then add the beetroot and saute.

3. After 3 mins. add the coconut and switch off after 2 mins.

4. Soak tamarind in 2 tbsp. of warm water.

5. After 10 mins. grind all the ingredients in a mixi with salt and tranfer to the bowl.

6. The tasty and colourful chutney with more fibre and nutrients is ready.

Note :

1.Adding roasted and powdered urad dhal helps to eliminate the slimy texture of the
   chutney and enhances the taste, if added to coriander or mint chutney.

2. I always roast 1 cup of urad dhal in 1 tsp. of oil till it turns brown, giving an aroma.
    After it cools, it is powdered coarsely in the mixi and stored in a bottle.It is very
    handy and a time saver for some chutneys when we are in a jiffy.

3. One tbsp. can also be freshly roasted and added.


 

Pagarkai / Bittergourd Pickle

                   This is the first time I tried Pagarkai Pickle following the basic principles of using natural preservatives in pickles.I used the long variety of Pagarkai and the pickle turned out to be perfect.
               This Pickle is an excellent combination for all tiffin varieties, curd rice and variety rice.
                                         

 

Pagarkai / Bittergourd Pickle

Ingredients :

Finely sliced Pagarkai    3 cups ( 3 medium sized Pagarkais )
Big Onion                       2
Garlic Pods                   10
Oil                              5 tbsp.
Chilly Powder             2 tsp.
Powdered Jaggery        2 tbsp.
Roasted and Powdered Fenugreek     1 tsp.
Tamarind       1 Big Gooseberry Size
Hing,  Mustard,  Salt.

Method :

1. Soak the tamarind in hot water and take 1 cup of thick tamarind extract.

2. Finely slice the onion and garlic.

3. Heat 3 tbsp. of oil, add mustard, then hing, onion and garlic.

4. Once the onions turn brown,add the bittergourd and turmeric powder.

5. Keep on stirring and then add salt and the tamarind extract.

6.Let it simmer for 5 mins.When the bittergourd becomes soft, add the remaining oil,
   chilly powder and the Fenugreek.

7. Keep on stirring, add the jaggery and when all the tamarind water is absorbed and
    pickle reaches a thick consistency with the oil getting separated, switch off.
   
8. The tasty pickle is ready.Store in a clean and sterile bottle.

Note :

1. Onion and garlic can be avoided. Then the salt and the chilly powder must also be
    reduced. Adding jaggery gives a balanced taste.

2. As only natural preservatives are used, it is better to use it within 3 weeks, even
    if kept in the fridge.

3. Salt and chilly powder can be increased or reduced to an individual's taste.

Poori Potato Masala I

                                                 This Potato Masala for Poori is a revised version of the Potato Masala  we used to make earlier,in the traditional way,in which, tomatoes and chilly powder were not added.This is the restaurant way of making the Poori Masala.
                                       This Masala  can also be used for masala dosais.
                                 


Poori Potato Masala


Ingredients :

Medium Size Potatoes            5
Medium size Tomato             1
Onion                              2
Green chilly        2
Chilly Powder            1 tsp.
Kadalai paruppu   ( Split channa dhal )   2 tsp.
Channa Dhal Flour        1 tbsp. 
Mustard,   Split Urad dhal,   Curry leaves,  Coriander leaves.


Method :

1. Pressure cook the potatoes, peal and slice them.

2. Slice the onions lengthwise and chop the chillies and tomatoes.

3. Heat 1 tbsp. of oil, add the mustard, split urad dhal, channa dhal , the curry leaves
    and later the onions and the chillies.. Then add the tomatoes and a little salt.

4. When the tomatoes start shrinking, add the turmeric powder and the chilly powder.

5. Saute well. Mix the channa dhal and salt in 2 cups of water and add it to the onions
    and tomatoes.Stir continuously that no lumps are formed.Allow the dhal to get cooked
    for 2 to 3 mins.

6. Then add the sliced potatoes and simmer for 3 mins. Once a thick consistency is
    reached, add the coriander leaves and switch off. The hot and tasty Potato Masala is
    ready.

Note :

1. Channa Dhal flour can be avoided, if not preferred.Instead, one  cooked potato can be
    mashed and added for thickening.

2. Some people have a notion that adding channa dhal flour for thickening is something
    cheap to be shunned.It is not so. Adding a little channa dhal does not spoil the taste.
    It actually enhances the taste and thickens the gravy.

3. See that the split channa dhal, added with the mustard are roasted well. Otherwise
    they may be felt hard while eating.

4. Powdered Pottu Kadalai can also be used instead of Channa dhal flour.That also tastes
    good.
 
5. One carrot, finely chopped can also be added along with the onions.That carrot
    contributes to the nutrition and presentation.We can see finely chopped carrot in the
    Poori Masala in some restaurants.

 

Tomato Pickle / Thokku

                                          This Tomato Pickle along with the onion pickle,Mixed Fruit Jam
and the preservation of many juices, both fresh and synthetic were taught to me in a 10 days' course conducted by the Food Preservation, a wing of the Department of Food of the Central Govt. 3 decades ago in the Chokkikulam area of Madurai,as I started my married life.
                                 It seemed to be a great matter of pride in those days to attend such classes. Only mango, lemon and narthangai pickles were mostly made at home. I was very delighted to prepare so many varieties of juice, jam and pickles at home and pass on to my family members, relatives and friends. Buying all these products across the counters were not common.A word must be included about the use of chemical preservatives in all the products. 
                                Slowly, awareness of using the preservatives and vinegar became widespread and everything was available in several brands even in small  shops.Preservatives are unavoidable in the commercial products.But they are totally avoided by me.
                         In the recipe passed on in the course of study, it was for 1 Kilogram of tomato.Garlic was added. Preservatives were used.I started preparing the pickles in small  quantities with my experience, excluding garlic and chemicals.
                      This pickle goes very well with everything from Idly, Dosai, Chappathi,
curd rice etc.

 


Tomato Pickle /  Thokku

Ingredients   :

Tomato                250 grams ( 5 medium size, well riped )
Oil                    4 tbsp.
Tamarind           1 gooseberry size
Chilly powder      2 tsp.
Salt                    1 tsp.
Dry roasted and powdered fenugreek            1/2 tsp.
Turmeric Powder,  Hing,  Mustard

Method :

1. Soak the tamarind in hot water and take only extract of 3 tbsp.of thick tamarind water.

2. Wash and finely slice the tomatoes. They can also be ground in the mixi.

3. Heat oil, add the mustard, hing and the tomatoes.

4. Keep on stirring and later the flame can be reduced.

5.When the tomatoes start shrinking, add the tamarind extract, salt, chilly powder and
   the fenugreek. Mix well.Let it simmer for 10 mins. with stirrings in between.

6. When the pickle gets cooled, store in a clean and dry glass bottle.

Note :

1. This can be outside the fridge for 4 or 5 days and in the fridge for 15 days.More
    oil can be added for taste.

2. Those who like the garlic taste can grind 10 pods of garlic with the tomatoes.
    They can also be finely sliced and added with the sliced tomatoes.

3.Half cup of fenugreek can be dry roasted,powdered in the mixi and stored in a bottle,
   to be handy for all pickles. One tsp. of it is advised  for the diabetic, .daily

                     

 

Thuvaramparuppu Sadham

                     This rice is a simplified version of our Kuttanchoru without vegetables.But the aroma and the taste remains the same.This is a special rice variety of all the communities
in the Tirunelveli region.




Thuvaramparuppu Sadham




Ingredients :

Rice                  1 cup.
Thuvaram paruppu or Toor Dhal    1/4 cup.
Tamarind             1 gooseberry size
Green chilly 1
Small onions     10
Grated coconut      1/2 cup.
Salt, Hing, Turmeric Powder.
Oil, mustard, split urad dhal, curry leaves

To grind in the mixi :

Red chilly            2
Small onions        8
Garlic pod            4
Zeera                  1 tsp.

Method :

1. Coarsely grind the given ingredients in the mixi.

2. Soak the tamarind water in warm water and take two cups of extract.

3. Wash the rice and the dhal.

4. Heat 1 tbsp.of oil in a 3 lit. pressure cooker, add mustard, split urad dhal, curry leaves
    hing.Add the small onions and green chilly and saute well till they turn brown.

5. Add 1 1/2 cups of water and 2 cups of tamarind extract.

6. When the water boils, add the rice, dhal, turmeric powder,salt, ground paste, coconut
    and stir well.Just place the lid on the top of the cooker with a gap.

7. When the water starts boiling, close the lid, checking the vent.

8. Place the weight immediately after the steam starts coming out.

9.After 4 whistles, reduce the flame and switch off after 5 minutes.

10.After the steam subsides, open the lid.If there is a little water on the top,don't panic.

11. Mix well and the tasty paruppu sadham is ready.The more tastier, the more cooler.

12.This rice is very much recommended for picnics as the taste is enhanced with time.

Note :

1. It is better to use boiled rice.

2. Onions and garlic are the real makers. So they can't be avoided.

3. It can also be cooked without a pressure cooker.

4. One tomato can be added, reducing a little tamarind.
    
 

Tomato Rice

                                     Tomato Rice has slight variations in each recipe and even our family members cook to their  taste.I myself do not remember doing it in the same way always.
At times, the spices like cinnamon, cloves etc.are just added to the oil.Some times, they are ground in the mixi.Next time,I add, if found in the fridge, mint leaves and coriander leaves ground in the mixi with the spices.Coconut milk is added at times.
                                    The tomato rice made by my younger sister in law is a hit always
and she always sticks to the same method.
                                    The recipe ,documented by me is common.

Ingredients :

Raw  Rice or Basmati Rice or Geeraga Samba              1 cup
Fairly large tomatoes     2
Big Onion    1
Oil        2 tbsp.
Ghee    1 tbsp.

To grind in the mixi :

Ginger Garlic paste   1 tbsp. or 1 small piece of ginger and 5 pods of garlic.
Red chilly or Green Chilly    3 
Cardamom, Cinnamon, Cloves

Method :

1. Cook 1 cup of rice with 2 cups of water.The grains should be separate.

2. Heat oil and ghee,add the finely sliced onion, a little salt and saute well.

3. Then add the ground paste and stir well well for 5 mins.

4. Add the finely sliced tomatoes, turmeric powder and required salt.

5. Mix well and saute on low fire for 5 mins. 

6. Spread the rice in a bowl.Let it cool, then mix the tomato paste with it. 

Notes :

1. At times ,after preparing the gravy, I add it to the rice and cook together.

2. If the gravy is added and cooked in the electric rice cooker,more water
    can be added and the taste is also good.It never gets over cooked.It
    can be set and we can do other work. We can even go out.

3. 1 tsp.of Garam Masala and 1/2 cup of coconut milk instead of water can
    enhance the taste.                      

Carrot Halwa

                                     Carrot Halwa is so easy and quick to prepare. Both my son and daughter seem to excel me in this preparation; the reason obviously is they make this frequently.

Ingredients :

Grated carrot      2 cups.( 2 medium size )
Sugar                  1/ 4 cup.
Ghee                    3 tbsp.
Milk                     2 cups.
Cardamom powder, cashew, almonds, raisins

Method :

1. Roast the nuts in ghee and set aside.

2. In the same kadai, preferably, non stick, heat 2 tbsp. of ghee and add the carrot.

3. Stir constantly and take care that it does not get burnt. Or else reduce the flame.

4. After 6 to 8 mins.the raw smell of carrot must have left. Add the milk.

5. Keep on simmering with stirrings.

6. After the milk is absorbed, add the sugar and mix well.Let it simmer for 10 mins.

7. Add the remaining 1 tbsp. of ghee, cardamom powder,the roasted nuts and raisins.

8. The tasty Halwa is ready. Sugar can be added more according to taste.

Nombu Kanji

                                     This can also be called Ramalan Fasting Kanji.Thanks to the Islamic Brotherhood for giving this Universal Comfort Food. The recipe has been read by me in a few magazines.
                               After fasting for nearly 12 hours, this Kanji, nutritious with less spices and oil is highly recommended.It is also easy to prepare and it is very healthy.
                             

Nombu Kanji

Ingredients :

Rice Kurunai or Rice granules              4 tbsp.
Pasi paruppu                                       1 tbsp.
White Rava or Samba Rava                   1 tbsp.
Big Onion                                             1
Finely chopped ginger and garlic            2 tsp.
Green chilly                                         1 or 2
Carrot or Potato                                 1
Mustard or Zeera or Sombu.
Coconut ( optional )

Method :

1. Heat 1 tsp. of oil, add the mustard or Sombu or any two or all the three, according
    to your taste.

2. The add the finely chopped onions, chillies and then the finely chopped vegetables
     and a little salt. Saute well.

3. Boil 5 cups of water in a 3 lit. pressure cooker, add the dhal,rava and slowly add the 
    rice granules with constant stirring. Otherwise, lumps may be formed

4. Add  salt,the sauteed onion and vegetables. Stir well and close the lid after checking  
    the vent and place the weight.

5. After 3 whistles, reduce the flame and let it simmer for 5 mins.Then off the flame.

6. After the steam subsidises, open the lid, add grated coconut or finely coconut paste
    and let it simmer for 2 mins.

7. Adding a cup of thick coconut milk gives a very rich taste.

Note :

People who do not prefer onions, sombu, garlic and ginger can avoid them.

Health conscious elderly can avoid coconut.Any rice, raw or boiled rice can be used.

This can also be cooked in an any thick bottomed vessel.

I add the onion and veg. directly in the cooker without even sauteeing at times for a
change and not due to laziness. Yet the taste remains the same without losing much
flavour.