Sago / Javvarisi Payasam

                       Sago is called Javvarisi in Tamil and the big one named Anai Kan Javvarisi is used for Payasams.

                      Sago Payasam is one of the Payasams, that can be cooked fast and easy.Some four or five decades back, when people had just started using sugar, this Payasam , made with sugar seemed elegant.

                   This is also a good Neivedhiyam to be offered to God.

Sago Payasam

Ingredients :


Big Sago     1/2  cup
Sugar      1 cup
Milk     2 cups
Ghee, Cardamom Powder, Cashew, Raisins


Method :

1. Soak the Sago for 1 hour.

2. Boil 2 cups of water, mix the soaked sago and keep on stirring till the Sago is cooked, swelling in size, absorbing the water.

3. Add the sugar and mix well.

4. Add the milk and simmer till the milk boils and a thick Payasam consistency is reached.

5. Add the Cardamom and the roasted Cashew and Raisins. Even a few shreds of Saffron, soaked in milk can be added. The tasty Payasam is ready.

Sweet Boondhi

                            Sweet Boondhi was not prepared by me for some time.At least Kara Boondhi is prepared frequently as a necessary constituent for mixture.Little of that Kara Boondhi is kept asidealways by me to make Boondhi Raitas or Thayir Vadai.

                         This time, Boondhi was prepared for the naming ceremony of our sweet little Prince, fondly called Aarji.

                         This is very easy to make and only the sugar syrup has to be perfect.

Sweet Boondhi

Ingredients :

Besan Flour/ Kadalai Mavu    1 cup
Sugar    1.25 cup
Cardamom Powder, Cashew, Raisins
Yellow Colour,
Ghee   2 tbsp
Oil.

Method :

1. Sieve the flour, mix the colour and prepare a batter like Dosai Batter.

2. Mix 3/4 cup of water with the sugar, mix well and keep on the stove. Keep on stirring and prepare a sugar syrup of a single thread consistency.This is very important.Switch off.

3. Heat oil, pour the batter in the perforated ladle over the oil and gently  press the batter through out the ladle as done for Dosai on the Dosai Tawa.

4. The batter falls like pearl drops but of yellow colour .Do not over crowd the oil.Gently stir the balls after a few seconds and scatter them, that they cooked evenly.

5. Once the sizzling stops, remove from the oil in a tissue paper, the add to the syrup.Repeat with the whole dough and 1 cup of Besan Flour can be done in 4 or 5 batches.You need not even wait till the Boondhis are fully cooked to be crisp as they are to be added to the syrup.

6. Mix all the Boondhis with the syrup, add Cardamom powder, Cashews and Raisins fried in the Ghee. A little bit of edible Camphor can be added.Even 2 or 3 cloves can be powdered and added.

7. At times, the syrup may seem to be excess. Do not panic at it is sure to be absorbed within an hour.The tasty Boondhi is ready.

Cardamom Powder

                 Cardamoms fried fresh in the Ghee, powdered in a mortar or mixer and added to any sweet is really perfect.But sometimes the quantity, being less, crushing 2 or 3 Cardamoms are not that easy.At such times the powder is very handy.

                 Within, just 5 to 10 minutes, sugar, Ghee, Cardamom powder and some base in the shelf, a sweet can be prepared as we are always on our heels.


                 This powder can be also mixed with the tea powder, if we have the habit of adding Cardamom with the tea.For the past 20 years, I mix Cardamom Powder with the tea leaves or powder to be used within the month. Back from work, no trouble of crushing the Cardamom in the mortar which must be dry.

                 Just by mixing milk with water and adding sugar and the tea powder, simmering the flame, the tea is ready as soon as we return after a wash.

Cardamom Powder

Ingredients :

Cardamom     20
Sugar    2 tbsp.

Method :

The Cardamom, the small mixer jar and the lid must be dry. If not, dry in the sun. Powder finely and store in an airtight container to be used within 2 months for the aroma.

Using later than that is harmless but the aroma may be missing.

Some people grind for 30 seconds, then the Cardamoms are only partially crushed and the outer skin may be seen separate. They mix only that with the tea leaves. The rest is powdered finely and stored for the sweets.

Sweet Potato, Methi Poriyal

                         Sweet Potato is sweet and Methi ( Vendhaya Keerai ) is little bitter.When a Poriyal or Fry is made by mixing both, the taste is balanced and perfect.

Sweet Potato, Methi Poriyal

Ingredients :

Sweet Potato   3
Chopped and cleaned Methi leaves 1 cup
Onion   1
Red Chilly   2
Grated coconut( optional )   2 tbsp.
Turmeric Powder
Salt

For Seasoning :

Oil, Mustard, Split Urad Dhal , Curry Leaves


Method :

1. Cook the sweet potatoes till they get soft, either in the cooker or Idli pan to your convenience.Cool, peel off and slice.

2. Heat oil in a Tawa, add the seasoning ingredients, the broken red Chilly and the sliced onion.Saute well.

3. Add the Methi leaves, sprinkle some water to get them cooked. Close with a lid.

4. When they are cooked absorbing the water add salt, turmeric powder and the sweet potatoes. Stir  well on medium flame for 5 minutes. Add the coconut, mix well and switch off after 2 minutes.The tasty Poriyal is ready.

Aappam

               Aappam, though frequently prepared by me is posted only now for reasons unknown.It is advisable for people of all ages as the ingredients get digested easily.

              Aappam goes very well with the Coconut stew, Coconut Chutney, Coconut Milk, Vegetable Kuruma etc.

               Some people add only less quantity of Urad Dhal. I add in the ratio of a little less than 4:1. The Aappam turns out to be very soft like Panju in Tamil, meaning cotton.

             Non stick Aapam pan is the best choice for use at homes. The art of preparing the Aappams in the non stick pan is a delightful experience.

Aappam

Ingredients :

Raw Rice   1 cup
Idli Rice    1 cup
urad Dhal ( white Uzhundham Paruppu ) half cup minus 1 tbsp.
Fenugreek     3/ 4 tsp.
Grated Coconut    3 tbsp.
Oil, Salt.

Method :

1. Soak all the ingredients except oil, salt and coconut for 3 hours.

2. Grind to a fine paste in the grinder. Add coconut and salt in the end. Remove,
   mix well and let the batter be loose. Ferment for at least 8 hours.

3. While using, add a pinch of Aappa Soda and add some water, if necessary.
   The batter must be looser than the Dosa batter.

4. Pour the batter in the Aappam pan, add oil. The Appam must be thick in the 
   middle and thin around with the pores looking beautiful. Close with the lid and
   remove from the pan, once the Aappam is cooked.Do not flip to the other side

Note :

I have heard and read about people adding cooked rice to get soft Appams. In my opinion, adding urad dhal in the right proportion helps to get soft Aappams.

Even some people avoid coconut, because it gets fermented and the flavour seems to remain below the throat for long. I always grind the coconut to a fine paste in the mixer and mix just before preparing the Aappams.

I have also tried without Aappa Soda for the kids and the Aappams were not bad.

Nellikkai / Gooseberry Rice

Nellikkai Rice

                 



              Honestly speaking, Nellikkai Rice was just tried by me as there was a stock of Nellikkai. It turned out be very tasty.It is now being prepared often, needless to say, because of the nutritious value of Nellikkai.

Ingredients :



Rice   1 cup.
Medium size Nellikkai   4
Grated coconut    2 tbsp.
Green chilly    4
Oil,  Salt , Hing
Mustard, Split Urad Dhal , Curry Leaves.
Channa Dhal   1 tbsp.


Method :

1. Pressure cook rice with less water than usual.Let it cool on a plate with 1 tsp.
    of oil mixed.

2. Heat 2 tbsp. of oil in a Tawa, add Mustard, Split Urad Dhal, Hing, 
    Curry leaves, then the Channa Dhal and the broken or sliced Chilly.

3. Then add the grated Nellikkai and the coconut and salt. Stir on medium 
    flame for 3 - 5 minutes.Switch off.

4. Mix well with the rice. Add fried cashew or ground nut. the nutritious Nellikkai
    Rice is ready.

Mint Masala Chappathi

Mint Masala Chappathi

   



                            Mint Masala Chappathis have nutritional value; hence good for health. This goes very well with any Raitha. 

To make 10 Chappathis :

Ingredients :

Wheat Flour   2 cups.
Finely chopped and cleaned Mint, Coriander leaves   2 cups.
Ginger   1 small piece
Garlic  4 pods
Green chilly   3 - 4
Salt
Ghee  2 tsp.
Oil.

Method :

1. Grind  Mint, Coriander, Chilly, Ginger, Garlic and salt with little water in a mixer.

2. Mix the green paste, Ghee, salt with the Wheat flour and knead into a dough as normally done for Chappathis.

3. Roll into Chappathis and roast on a Tawa.                  

Potato, Raw Banana Fry

                        Potato, Raw Banana Fry was honestly tried by me for the first time for Lemon Rice as there was only one Raw Banana left.Then I thought, why not I mix Potatoes. 

                       On trying, the Fry turned out to be a perfect side dish for the Lemon Rice or Coconut Rice.

Potato, Raw Banana Fry

Ingredients :

Raw Banana   1 
Potato          2
Onion    1
Grated coconut    2 tbsp.
Chilly / Green Chilly   2
Salt, Turmeric Powder, Oil
Mustard,  split Urad Dhal,  Curry Leaves

Method :

1.Peel and slice the Raw Banana and Potatoes. Pressure cook with minimum 
   water and salt for 1 or 2 whistles. Take care that it is not over cooked. 

2. Heat oil, add Mustard, Urad Dhal,broken or sliced Chilly, Curry Leaves and 
    then the sliced onion. Saute well.

3. Add the cooked vegetables, little salt, Turmeric Powder.Stir well on medium 
    flame.Add the grated coconut, stir well for 1 minute. Switch off.The tasty Fry
    is ready for any Variety Rice.

One more method is instead of red or green Chilly, Chilly powder can be added.If Chilly Powder is used, add more oil and roast the cooked vegetable with the onion on medium flame. Avoid grated coconut.

                      

Green Mini Idlis

               Green Mini Idlis are very good for people of all ages as Mint and Coriander Leaves are highly recommended as part of the healthy diet.

Green Mini Idlis

Ingredients :

Mini Idlis  20 / Normal Idlis   5 ( Cut each into 4 pieces. )
Cleaned and chopped Mint   1 cup
Cleaned Coriander Leaves  1 cup.
Grated coconut   2 - 3 tbsp.
Green Chillies  3- 5
Tamarind 1 small piece
Ghee  1 tbsp.
Oil      2 tsp.
Mustard, Hing, Salt.

Method :

1.Heat oil in a Kadai, add Hing,Mint, Coriander, Chillies and coconut. Saute. Let
   them cool. Soak Tamarind in warm water.

2. Grind all the above ingredients with salt in a mixer.

3. Heat the Ghee in a Kadai, add Mustard and then the Green Chutney. Saute.
    Add the Idlis and sauté for a few minutes carefully without breaking the Idlis.

The Green Idlis are ready to be relished by the kids !

Potato Puttu

                           Puttu is referred as Podimas by some. Puttu is made by cooking the vegetable, peeling off, mashing it and mixing with sauteed onion, Chilly and grated coconut

                        Puttu can be made out of Raw Banana / Vaizhaikkai.That is called Vazhaikai Puttu.


                          Some fifty years ago, Potatoes were rarely used and it was supposed to be an elegant English vegetable. On auspicious occasions,  3 or 4 vegetarian dishes had to be cooked, without the aid of pressure cooker.So the Potatoes were steam cooked in the Idli vessel on fire wood, along with the Idlis, saving time and labour.This Puttu, being less spicy than Potato Fry goes well as as a side dish for rice mixed with the Karakuzhambu and any spicy gravy.

                         Potato Fry was not that common.Yet it was the best combination for Coconut Sodhi.

                         

Potato Puttu

Ingredients :

Medium size Potatoes  4
Onion   2
Grated coconut    3 tbsp.
Salt

For Seasoning :

 Oil.Salt, Mustard, Split Urad Dhal
Green / Red chilly   2


Method :

1. Pressure cook the Potatoes. Take care that they are not over cooked.Cool.
    Peel off and mash.

2. Heat oil, add the seasoning ingredients, broken red Chilly or sliced green
    chilly.Then add the sliced onion,salt and saute till it becomes golden brown.

3.Add the mashed Potatoes and grated coconut.Stir on medium flame for 2 
   minutes.The Potato Puttu is ready.