Ribbon Pakoda II

                                   This Ribbon Pakoda is prepared from the same batter for Murukku using Idli rice and Pottukadalai flour ( Roasted Channa Dhal ). We can prepare within 30 mins. tasty Ribbon Pakodas.
                               This can be prepared on the day when we are grinding the Idli batter, so that cleaning the grinder is easy.The Pakoda should be prpared atleast within 30 mins. after grinding.The Pakodas will be very crispy as the Pottukadalai ratio is different but
does not absorb oil.

Ribbon Pakoda

                     

Ingredients :

Idli rice   2 cups
Roasted Channa Dhal ( Pottu Kadalai ) 1 cup.
Chilly Powder 1 tsp.
Butter  1 tsp. ( If no stock, hot oil can be used )
Salt, Hing
Oil 2 cups.

Method :

1. Dry the Pottukadalai in the sun for 2 hrs. or dry roast for 2 mins. If the Pottukadalai is
    fresh and crisp, they can be powdered without drying.Seive them.This can be prepared
    in advance and kept ready.

2. Soak the rice for 2 hours and grind to a fine paste. Add 1 tsp. of salt and hing
    removing from the grinder.The consistency must be similar to Idli batter.

3. Mix the batter,Pottukadalai flour and butter together.If the batter is very hard,
    sprinkle some water and mix. Be careful and don't add much water. The batter should
    not be too hard or too loose.

4. Press them in the hot oil using the Murukku mould and the disc meant for Ribbon
    Pakodas as one single round piece.Turn to the other side and remove from the oil after
    the bubbles disappear.The whole batter can be made as Pakodas with in 30 mins.

Note :

    As the batter is the same for Murukku,grinding 2 cups of rice, half can be made as
    Ribbon Pakoda and half as Murukkus.For 2 cups of rice, 1 cup of Pottukadalai is used.
    So the Pakodas are very crisp.For this proportion, adding coconuts or more butter
    will make the batter to break into small pieces in the oil.



 



 

Murukku II

                                This Murukku, made of Boiled rice and Pottukadalai Flour is a very popular savoury of Kongu region.The measurements of the ingredients are my own, out of my experience because in our family, we used to make most of the snacks using raw rice flour.
                             The ratio of the ingredients were passed on to me by my neighbours and friends who gave as per kilo.They have been changed to cups for convenience.The ratio of the Pottukadalai to rice may seem to be high. But I have been preparing this Murukku for the past 30 years.They are very crispy and tasty. Murukkus made of raw rice flour and urad dhal powder,posted by me as Murukku I  have an aroma of urad dhal flour whereas this Murukkus II have a different taste.

Murukku

Ingredients :

Puzhungal arisi ( Idli Rice )   2 cups.
Roasted Channa Dhal       1 cup
Butter     1 tsp.( if not, hot oil 2 tsp. )
Cumin or Ellu ( Sesame , Black or White )  2 tsp.
Chilly Powder  1 tsp.( optional )
Hing
Salt          1 tsp.
Oil     2 cups

Method :

1. Dry the Pottukadalai in the sun for 1 hour or dry roast for 1 min. in a tawa.Powder in
    the mixi and seive it.If the Pottukadalai is crisp, they can be powdered without drying
    or roasting and seived.

2. Soak the rice for 2 hours and grind to a fine paste by adding water as for idli batter.Add
    salt  in the end.Make the Murukkus atleast within 30 mins. after grinding.

3. Collect the batter in a bowl, add Hing, butter and Sesame or Cumin.Add Pottukadalai
    powder and Chilli powder.Mix well. If the batter is hard, sprinkle some water and make
    it little loose.The Sesame should be free from impurities.

4.Using the Murukku mould, press 4 by 4 in the hot oil in a tawa.Turn to the other side
   and remove from oil after the bubbles disappear.The time taken is only 30 mins.

Note :

 4 tbsp.of grated coconut also can be added while grinding the rice.In that case, Pottukadali has to be reduced to 3/4 cup.Otherwise the Murukkus may dissolve in oil.

One more tips.Some in their over enthusiasm to make soft Murukkus, add more butter.That is not right. Because already in my recipe, Pottukadalai, rice ratio is 1 : 2.
Adding more butter may make the Murukku to get split to small pieces.

With the same batter, Ribbon Pakoda can also be prepared.Half of the batter can be made into Murukkus and the other half as Ribbon Pakodas.



 

Vendaikkai / Lady's Finger Karakuzhambu

                                              This is a spicy and tasty Kuzhambu for rice.
                             

Vendaikkai Karakuzhambu

To serve       2

Ingredients :

Vendaikkai             8
Onion             1
Tomatoes  1
Garlic pods   6
Tamarind      1 big goose berry size
Grated coconut            2 tbsp.
Chilly Powder   3/4 tsp.
Coriander Powder  1 1/2 tsp.
Oil      2 tbsp.
Mustard, split urad dhal
Salt, Turmeric Powder

Method :

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

2. Heat oil, add the mustard, split urad dhal and curry leaves.

3. When the mustard splutters, add the sliced onions,garlic and saute.

4. When the onions turn brown, add the tomatoes,little salt and saute on medium flame.

5. Once the tomatoes shrink, add the sliced Vendaikkai and saute for 5 mins.

6. Then add the chilly powder, coriander powder,turmeric powder and saute for 2 mins.

7. Add the tamarind water and salt.Mix well and let it boil on medium flame.

8. In 5 to 6 mins. the gravy reaches a thick consistency.Add the finely ground coconut.

9. Mix well and simmer for 3 mins. Switch off. The delicious Vendaikkai Gravy is ready

Note :

1. Garlic ,Onions and coconut can be avoided.Then reduce the chilly powder.

2. Coconut can be rduced a little by adding Pottukadalai with coconut for grinding.

Banana Halwa

Banana Halwa

                                                       Banana Halwa is a sweet made with the common ingredients but tasty.The only condition is that the Bananas should be ripe with more of sweetness and less sour.This sweet can be prepared when many ripe Bananas are left after Poojas and festivals.Try with four Bananas for the first time.

Ingredients :

Bananas         4
Sugar            1/2 cup.
Ghee             2 tbsp.
Cardamom Powder, Cashew nuts, Raisins.

Method :

1. Heat 1 tsp.of ghee in a thick bottomed tawa, fry the nuts and raisins.Set aside.

2. In the same tawa, heat 1 tbsp. of ghee, add the sliced and mashed Bananas.

3.Keep on stirring continuously on a medium flame till the Bananas shrink and get cooked.
4. After 5 mins. add the sugar and the colour,if you wish to add.Reduce the flame.

5. Let the mixture simmer for 5 to 7 mins. The Halwa consistency must be formed.

6. Switch off, add the remaining ghee, nuts, raisins and cardamom powder.

7. Mix well and tranfer to the serving bowl.This is very important.If it is left in the hot
    tawa, the Halwa becomes hard.The hot and tasty Banana Halwa is ready

katharikkai / Brinjal Karakuzhambu

                                    This is a traditional and tasty gravy for rice to be mixed with it and eaten.A tablespoon of plain cooked toor dhal or mashed greens ( Keerai Masial ) added with the rice and this kuzhambu gives a unique and combined taste.

Katharikkai Kuzhambu

Ingredients :

Medium sized Brinjals    8
Onions       2
Tomatoes      2
Tamarind    1 small lemon size
Chilly Powder   1 tsp.
Coriander Powder 2 tsp.
Grated coconut  3 tbsp.
Garlic Pods   6
Oil       3 tbsp.
Salt, Turmeric Powder, Mustard, Split Urad Dhal, Curry leaves.

Method :

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

2. Split the Brinjals into 4 parts from the stalk side, removing the stalk and do not cut till
    the end. The Brinjal must be whole but  cut in 4 parts, joined at the bottom.

3. Heat the oil, preferably Gingelly Oil, add the mustard, urad dhal and curry leaves.

4. After the mustard splutters, add the finely sliced Onions and the Garlic.Saute well.

5.When the Onions turn brown, add the sliced tomatoes and little salt.Saute on a medium
   flame.

6.After the tomatoes shrink, add the split Brinjals, add little more salt for the Brinjals and
   saute on medium flame. The veg. should not get burnt.

7. After 8 to 10 mins. the Brinjals become soft, getting cooked in the oil.Add the chilly
    powder, coriander powder and turmeric powder .Sautefor another  2 to 3 mins.

8. Add the tamarind water and salt.Mix well and let the gravy boil on a medium flame for
   5 mins.

9. When a thick gravy consistency for rice is reached, add the finely ground coconut
    paste, mix well and allow it to simmer for 3 mins. Switch off. The tasty Katharikkai
    Kuzhambu is ready.

Note :

The oil is the real taste maker and the Brinjals have to get cooked in the oil.It can be reduced a little.

Chilly Powder and salt can be added according to our taste.

Pottukadalai   ( Roasted Channa Dhal ) can be added to the coconut, reducing the coconut a little.
                           

 

Vegetable Kuruma

                         Thirty or forty years ago, for most of the people of Tamil Nadu, so many varieties of side dishes for chappathies were not known.Not many cookery shows on TV; no internet ; not so many magazines were in circulation.Notebooks were used to document the favourite recipes using a pen.
                   Learning from our mothers,in laws, relatives and some acquaintances, a few cookery books and one or two women's magazines in Tamil and English ( I remember Mangai, Femina and The Eve's Weekly ) with cookery recipes were  the sources.
                 Now things have totally changed. The stores are flooded with cookery books;Someone is seen demonstrating a dish in any one of the numerous channels, once the TV is on.Above all hundreds of recipes pop up in the food blog at the click of the mouse. 
                Still, the Vegetable Kuruma prepared out of the common vegetables like Potato,Carrot, Beans, Peas both at home and the restaurants, according to me, can be called as the Queen of the infinite variety of side dishes cooked for the chappathies.
               The credit of this veg. Kuruma, one of my favourite dishes, goes to an aunty who was a good friend and neighbour of us three decades ago.

            

Vegetable kuruma

To serve four.

Ingredients :

Sliced mixed veg.( Potatoes, Carrot, Beans, Peas )     2 cup.
Medium sized tomatoes   2
Medium sized Onions     2
Chilly Powder    1 tsp.
Coriander powder 1 tsp.
KasaKasa ( poppy seeds )  1 tsp.
Cashew nuts  8
Ginger, Garlic paste    1 1/2 tsp.  
Cinnamon ( Pattai)   1 piece
Aniseed ( sombu ) 1 tsp.
Grated coconut     5 to 6 tbsp.
Oil       2 tbsp.

Method :

1.Cook the finely sliced veg. in a three lit. cooker with little water for just 1 or 2
   whistles.

2. Soak the Kasakasa and cashew and grind them with the coconut to a fine paste.

3. Heat oil in a kadai, add the Pattai, Sombu and then the sliced onions.

4. When the onions turn brown, add the finely sliced tomatoes.

5. Once the tomatoes start shrinking, add the ginger, garlic paste.

6. When the oil starts coming out with an aroma, add the cooked veg. and 2 cups of water

7. Add salt, chilly powder and coriander powder.Mix well and simmer on low flame for 10
    mins.A thick consistency will be formed.If not, simmer for few more mins.

8.Add the coconut paste, stir well and allow it to simmer again for 5 mins.Garnish with
   coriander leaves and switch off. The tasty evergreen side dish for Chappathies is ready.

Note :

1. The ginger, garlic paste and the spices Pattai and sombu used in seasoning are more
    than enough to give a mild aroma and a good taste.Little Garam Masala can be added.

2. The combination of spices can be changed to an individual's taste.

3. Health conscious people can avoid cashew and reduce the coconut and add little 
    Roasted channa Dhal ( Pottukadalai )



 

Sarkkarai Pongal

                         Sarkkarai Pongal is an additional Prasadam on  the day of Saraswathi pooja.
This Sarkkarai Pongal, a sweet made of Rice, Jaggery and Ghee is a traditional Neivedhium offered to God and Godess in most of the temples in Tamil Nadu and also at home on auspicious occasions.
                  Some people add roasted Pasiparuppu along  with rice for this Pongal.But somehow in our families we prepare this sweet Pongal,exclusively out of rice.
                  During Thai Pongal,this sweet rice is prepared in a bronze pot and milk is added.That recipe is to be given in a separate post.
                                       

Sarkkarai Pongal

Ingredients :

Raw rice     1 cup
Powdered Jaggery   2 cups.
Ghee             3 to 4 tbsp.
Cashew nut, raisins, Cardamom powder.

Method :

1. Pressure cook the rice directly in the cooker with water in ratio of 1: 4.The water 4 
    cups may seem to be too much but the Pongal comes out very well and remains loose
    even after getting cool.

2. Add 1/2 cup of water to the jaggery and heat just till the jaggery dissolves.

3. Open the cooker and the rice will be well cooked in pressure cooker.Mix well but don't
    mash it too much. That will lead to lumps later.

4. Drain the impurities and add the jaggery syrup to the cooked rice. Mix well and let it
    boil on a low fire for 5 mins.As the cooker has a heavy bottom, there is no chance of
    getting burnt. Add the fried nuts and raisins.

5. Add the ghee and mix well. Let it simmer for 3 more mins.Switch off, add the
    cardamom powder and mix well.

6. The hot and tasty Sarkkarai Pongal with the an aroma of ghee is ready.

7. Ghee is the real taste maker but in this cooker method, very health conscious people
    can reduce it.

Note :

For making Pongal with 1 cup of rice, 3 lit. pressure cooker is well and good. The water
doesn't come out. There is enough space to mix the jaggery syrup well and let it boil.

2 lit. cooker is ideal for using 1/2 cup rice.


 

White Channa Sundal

                                               Today is the day of Saraswathi Pooja, the ninth day of Navarathiri.Those days when we were in school, even during the days of High School,
we used to bring all the notes and books from the school to be kept for Pooja.Such was our faith that Godess Saraswathi opens the Edu, meaning books at night and writes in them as a token of her blessings.
                                      Being a big family, before marriage, our books arranged would extend to 4 feet in height to be adorned by a new cotton saree with Saraswathi Devi, made of turmeric powder on the top.Happy, were we to skip the studies for a day with the text and note books in Pooja.The next day,Vijayadasami Day, the books would be taken out and read for some time.
                                    Till two years back, we also arranged a lot of books and decorated with a new cotton saree. Now only a few books are arranged but the Pooja is the same.
                                    White Channa Sundal and Sarkkarai Pongal are the Prasadam.
           

White Channa Sundal

Ingredients :

White Channa              1 cup.
Grated coconut          3 tbsp.
Red chillies        2
Oil, Mustard, Split Urad Dhal, curry leaves, Salt

Method :

1. Soak Channa Dhal for 8 hrs. and pressure as rice is cooked.It never gets over cooked.

2. Heat oil, add mustard, urad dhal, broken chillies and curry leaves.

3. Next add the cooked Channa draining the water. Add salt and mix well for 3 mins.

4. Add the coconut, stir well and switch off after 2 mins.

Channa Dhal / Kadalaiparuppu Sundal

                                                         Channa Dhal Sundal  is the prasadam on the eight day of Navarathiri.This is very easy to prepare in the sense that 1 hour is enough for soaking.
             

Kadalaiparuppu Sundal

                


Ingredients :

Channa Dhal               1 cup
Grated coconut          2 to 3 tbsp.
Red Chillies            2
Oil,   Mustard,    Split Urad Dhal,   Curry leaves.

Method :

1. Soak the dhal for 1 hour and pressure cook, taking care that it is not over cooked.

2. Heat oil, add mustard, urad dhal, broken red chillies and Curry leaves.

3. Add the cooked channa dhal, draining the excess water. Add salt and saute for 3 mins.

4. Add the coconut and mix well. Switch off after 2 minutes.

Kollu Sundal

                                     Today is the seveventh day of Navarathiri .This year Kollu Sundal is a debut item. Kollu based items like Kollu Rasam, Kollu Kadaiyarathu are characteristic recipes of Kongu region.
                                Horse gram, known as kollu in Coimbatore and Kanam in Tirunelveli, is said to have medicinal values. This Rasam is taken here by people suffering from cold and cough. In Tirunelveli, Kana Thogayal is popular.

kollu Sundal

                                 

Ingredients :

Kollu          1 cup
Grated coconut       2 to 3 tbsp.

Method :

1. Soak Kollu for 3 to 4 hours.

2. Cook as rice is cooked. This never gets over cooked.

3. Heat oil, add mustard, split urad dahal, 2 red chillies, broken and curry leaves.

4. After the mustard splutters, add the cooked Kollu without water.

5. After stirring for 3 minutes, add the coconut.

6. Mix well and switch off after 2 mins.

Green Peas / Pattani Sundal

Green Peas / Pattani Sundal was the prasadam on the sixth day of Navarathiri.


           

Pattani Sundal

                            

                        



Ingredients :

Green Peas ( Dried )    1 cup
Grated coconut             2 to 3 tbsp.
Red Chillies   2
Oil, Mustard, Split Urad Dhal, Curry leaves, Salt.

Method :

1. Soak the Peas for 8 hrs. and pressure cook . It should be soft but not over cooked.

2. Heat oil,add mustard, urad dhal, broken chillies and curry leaves.

3. After the mustard splutters, add the cooked Peas draining the water.Add salt and stir
    for 3 mins.

4. Add the coconut, mix well and switch off after 2 mins.

Pasiparuppu Sundal

                                 Pasiparuppu Sundal is the Prasadam on the fifth day of Navarathiri.This is very simple as it needs a soaking time of only 30mins.
                          If it is not soaked, it can be roasted dry and cooked for 2 more whistles.

Pasiparuppu Sundal

                                                            

Ingredients :

Pasiparuppu            1 cup
Grated coconut       3 tbsp.
Red chilly               2
Oil, Mustard, Split Urad Dhal, Curry leaves, Salt


Method :

1. Soak the Pasiparuppu for 30 mins. and pressure cook for 1 or 2 whistles.

2. Heat oil, add mustard, urad dhal,broken red chillies and later add salt and the cooked
    dhal without water.

3. Then add the coconut and mix well. Switch off.

Peanut / Nilakadalai Sundal

                                  This is one of our favourite Sundals. This was the Prasadam on the Fourth Day of Navarathiri.

                          

Peanut Sundal

Ingredients :

Raw Peanut ( not roasted )     1 cup
Grated coconut                3 tbsp.
Red Chilly                  2
Oil, Mustard,  Split Urad Dhal, Curry leaves.

Method :

1. Soak the Peanut for 1 hour and pressure cook for 3 whistles and on low fire for 8 mins.

2. Heat oil, add mustard, urad dhal, broken chillies and curry leaves.

3. Then add the cooked Peanut without water, salt and stir well for 3mins.

4.Next add the coconut ,mix well and switch off after 2 mins.

Sesame Laddu / Ellu Urundai

                                                 This is an easy to prepare sweet but nutritious.As sesame is oil based, there is no need of adding any ghee.Sesame is very good for health.
                                        That is why, Gingelly Oil, that is extracted from Sesame seeds,is called Nallennai in Tamil meaning Good Oil.This was the only oil used for cooking along with the Coconut Oil in good old days.The oil is free from cholesterol and highly recommended by the doctors as a cooking medium.
                                       The oil is also said to be good for the skin and advised for massaging the skin and the hair.The newborn babies in our family are applied this and given a bath in our family even today.

                                           

Sesame  Laddus
 

Ingredients :

Sesame                 1 cup
Powdered Jaggery    1 cup

Method :

1. Heat a kadai and roast the sesame till they start spluttering, giving out an aroma.

2. After they cool, grind in a mixi and add jaggery to the powdered sesame.

3. Grind them together till they blend.

4. Transfer to a bowl and make them into balls.

5. For these, nearly 12 to 15 laddus of medium size can be made.

Note :

Karuppatti can also be used instead of Jaggery.karuppatti has a unique taste.















 

Black Channa Sundal

                                     Black Channa Sundal is the prasadam for the third day of Navarathiri.Sundal in those days referred only to this Sundal

Black Channa Sundal

.

                     


Ingredients :

Black Channa            1 cup.
Red chilly            2
Grated coconut           3 tbsp.
Oil, Mustard, Split Urad Dhal, Curry leaves, Salt.

Method :

1. Soak Channa dhal for 8 hrs. and pressure cook as you cook rice ( timings )

2. Heat 2 tsp. of oil,add mustard, urad dhal, broken chillies and curry leaves and later
    the cooked channa dhal without water. Add salt, mix well and stir for 3 to 5 mins.

3.Add the coconut, mix well and switch off after 2 mins.


 

Thengai, Mangai Pattani Sundal

     Today is the second day of Navarathiri .

                     The Neivedhiyam was the common but tasty Pattani Sundal.Today I used white Peas.

                                                   

Thegai, Mangai Pattani Sundal

                                                          



Ingredients :

Dried White or Green Peas    1 cup
Finely sliced Mango    1 or 2 tbsp.
Grated coconut    2 tbsp.
Red chilly    2
Salt, Oil, Mustard, Split Urad Dhal, Curry Leaves.

Method :

1. Soak the Peas for 5 hrs. and pressure cook without adding salt.

2. The Peas should be cooked well but not over cooked.

3. Heat 2 tsp. of oil, add mustard, urad dhal, broken red chillies and curry leaves.

4. After the mustard splitters, add the mango and saute for 2 to 3 mins.

5.Then add the cooked Peas, salt and stir  well for 5 mins on a medium flame.

6. Then add the grated coconut and stir well for 2mins. Switch off.

Sweet Thattapayaru Sundal

                                    Today is the first day of Navarathiri. Kolu is not displayed by me. Yet some elaborate poojas are done by me during the nine days for Durga, Lakshmi and Saraswathi.Thambulams are distributed to a few friends and relatives on the day of Saraswathi Pooja.
                                   Sweet Sundal is prepared by me for Neivedhiyam on the starting day.
         
                                           

Sweet Thattapayaru Sundal

Ingredients :

Thattapayaru                 1 cup
Powdered Jaggery        1 cup
Grated coconut            3 tbsp.

Method :

1.Soak the Payaru for 5 hours and pressure cook till they are soft .Do not add much water.

2. Heat 1/2 cup of water and let the jaggery dissolves.Then filter the impurities and make
    a thick syrup.If the syrup is taken in a spoon and dropped in water,it can be made into
    a small ball.

3. Then add the coconut and cooked Payaru. Mix well.

4. Let it simmer for 3 to 5 mins. Switch off. The sweet and tasty Thattapayaru Sundal is
    ready for Devi.






























 

Idiappam

                              Idiappam was always a nightmare for me, in spite of my several years of cooking.
                        Sevai, I can make with ease using the three legged Sevai Nazhi. In my mother's house,even before 30 years,we started using the Sevai Nazhi and we could prepare it easily in large quantities to be taken as the single item at night.
                          My mother in law prepares Idiappam using the roasted rice flour and the Murukku mould with the Oma Podi Chillu, as an evening tiffin. Some of my relatives also say it is comfortable if the dough is loose.But I could never succeed.
                    Honestly, by trial and error, I arrived at a measurement and now preparing the Idiappam with the Murukku mould is a child's play. 
                    Idiappam can be taken with Potato Stew, Veg. Kuruma, Coconut Milk etc.
It can also be made as Lemon Idiappam, Puli Idiappam, Sweet Idiappam etc.
                                  

Idiappam

                                         

Ingredients  :

Roasted Rice Flour    1 cup
Water          2 cups.
Salt, Oil

Method :

1. Mix 1 tsp.of salt with the rice flour.

2. Boil 2 cups of water. This is the important step. The ratio of the flour and water is 1:2.

3. Let the water boil well.Very important.Then add the water to the rice flour and mix
    well using a spoon as the water is hot.

4. Even if the dough seems to be loose, don't panic. It will absorb the water as it is a dry
    roasted flour.

5.Using the Murukku Mould with the disc of small holes used for Oma Podi or any exclusive
   Idiappa Mould, press in the shape of iddlies or as a whole in the greased Idly plates.

6. Steam cook for 8 to 10 mins. Take with Stew or Kuruma or Coconut milk.

Note :

1.The rice flour mentioned is roasted. That is raw rice has to be soaked for 1 hour and the water is to be drained completely. Then the rice is to be spread on a piece of cloth and dried in shade for nearly 1 hour.

2. It should be dry but partly wet.Then the rice must be powdered finely in a mixi if the quantity is less. If the quantity of rice is more,it has to ground in the flour mill in the machine meant for powdering  wet rice.

3. The flour has to be roasted immediately in a kadai, seived and can be stored even for 3 months.

4. Ready to use branded Idiappam Flour is also available in the stores.That can also be used.