Badam Cake

                    This is my 300th post.Again the same story. Full time employment and a very fundamental idea about how to use a basic model of a camera and the same with the computer. It is surprising to me to have traversed a long path ,only with the passion of pursuing my interest in cooking, reading and writing.Moreover there cannot be a better panacea than keeping ourselves always engaged.

                   Mysore Pak, the evergreen sweet was earmarked for the 300th post but it turned out to be Badam Cake.This Badam Cake is easy to make but has a rich taste.

                   My daughter, an expert in this sweet happened to be the supervisor as this Deepavali was celebrated at her home with her family.This also is the first Deepavali for the sweet little Prince Arjee and the fifth for the beloved Jiji. 

Badam Cake

Ingredients:

Badam   1 cup.
Sugar   1 - 1.25 cup.
Ghee  2 tbsp.
Cardamom Powder
Milk  1/4 cup.

Method :

1. Soak Badam in hot water for 1 hour.The skin comes out easily and remove it.

2. In a mixer, grind the Badam with the milk to a fine paste.In the end, add sugar and blend for a minute.

3. Heat the Ghee in a thick Kadai, add the blended Badam and Sugar. Keep on stirring on a medium flame till the mixture becomes thick and starts leaving the sides of the Kadai.

4. Switch off, add Cardamom powder and stir for a minute or two. Pour into a greased tray and flatten with a greased cup to a thin sheet of 1/4 inch.

5. After it cools, cut into desired shapes.

Thayir / Curd Vadai

                Thayir Vadai is a very delicious variety of Vadai.Whenever Uzhundha Vadai is prepared by me, I always reserve atleast four Vadais for soaking in the Curd as we always have curd in the fridge.Only Kara Boondhi may not be there.

               Similarly whenever mixture is made by me, I set aside 2 tablespoons of Kara Boondhi for Thayir Vadai or Boondhi Raitha.

            Two handfuls of Oma Podi is saved for Bhel Pori or any Chat item.

Thayir Vadais

Ingredients :

Uzhundha Vadais    5
Curd    1 cup.
Green Chilly   1
Ginger   1 small piece
Oil, Salt, Hing, Mustard.

For Garnishing :

Kara Boondhi  5 tbsp.
Coriander leaves.

Method :

1. If the Vadais are very cold, heat the oil,drop the Vadais in the oil for a minute and take from the oil.No need of flipping to the other side or waiting for the bubbles in the oil to disappear as it is already fried in the oil.

Most of the people advise the Vadais to be soaked in hot water for a minute, so that the oil comes out, the Vadais may absorb less curd and the Vadais may be soft.However soaked in hot water, only soft Vadais become soft after soaking in curd.

If the Vadais are hard, Thayir Vadais will also be hard.


2. Whisk the curd well.Season with Mustard, Hing and add to the curd after cooling for a minute.Grind the Chilly, Ginger and salt in a mixer.Mix with the curd well.


3. Soak the Vadais thirty minutes before serving.While serving, garnish with the Kara Boondhis and Coriander leaves.

The tasty Thayir Vadais are ready.

Uzhundha Vadai / Medhu Vadai

                        No festival menu is complete in Tamil Nadu without Vadai and Payasam. This Vadai called also Medhu Vadai is a very popular and  tasty Vadai.No reason can be given for posting a common but perfect item so late.

                  This Vadai is the best combination for Pongal and Sambar.It goes well with Coconut Chutney. Yummy Thayir Vadais can be made out of these Vadais.

Uzhundha Vadais

Ingredients :

Whole white Urad Dhal    1 cup
Raw rice   2 tsp.
Green Chilly    3 - 5
Ginger   1 small piece.
Onion ( optional)
Oil,  Salt, Coriander leaves, Curry leaves.


Method:

1.Soak Urad Dhal and rice for 1 hour.Rice is added for the Vadais to be crispy.Rice flour can also be added in the end instead of rice. Drain the water completely and grind in a wet grinder with the green chilly and ginger.Sprinkle 2 tbsp. of water each time for 2-3 times for the Vadais to be soft.Otherwise the Vadais will be hard.Grinding may take 12 - 15 minutes.The dough must be fluffy and little flexible but rigid enough to be made into Vadais.Add salt in the end.

2. Add finely chopped Onion, Curry leaves and Coriander leaves.Mix well.

3. Make the dough into Vadais, drop in the hot oil.When one side is cooked, flip to the other side and remove from oil, after the bubbles disappear. The hot and tasty Vadais are ready.

Notes :

Many people add chopped green chilly but that is bitten at times and becomes hot and spicy for kids and adults also.So when ground in the grinder, it is safe. Adding Ginger gives a good flavour.

It is better to blend the Chilly and Ginger in the small mixer and add to the Urad Dhal while grinding in the wet grinder.Anyhow, the mixer has to be taken for grinding the Chutney for Vadais.

Easy Tamarind Aval

                    Tamarind Aval has already been posted by me. But this is an easy version, provided we have a stock of Pulikaichal.

                   If Onion is not used, it is a quick Neivedhium.

Tamarind Aval

Ingredients :

Thick Aval   1 cup
Onion ( optional)  1
Pulikaichal Paste
Oil

Method :

Boil 1/4 cup of water, mix 1 - 1.5 tsp. of Pulikaichal. Mix well. Just wash the Aval, drain the water, add.Stir well and simmer for 2 mins. Switch off.Even if there is little water, it gets absorbed and becomes scattered in 10 mins.

Those who like it to be fresh, can heat oil,add Hing and fresh Curry Leaves. No need of adding Mustard, Split Urad Dhal and Channa Dhal as Pulikaichal has all those things.

Puliodharai Paste / Pulikaichal

                               Pulikaichal is the the Tamarind paste that is prepared in advance and stored.In olden days of no refrigerators, it was very handy. Now also, it can be prepared and stored for packing lunch or for the travel menu or for the Pooja.

                            With this one Pulikaichal,not only Puliodharai but Puli Aval, Puli Semia , Puli Idiappam and Morekoozh can be prepared.

                   This Pulikaichal, Rice, an electric rice cooker,pickle, Curd are very supportive for the people who do not like to eat out during travel by their own or rented cars. It can also save time for those who like to cover a lot of places during any tour.

Pulikaicahal

For 4 cups of rice ( roughly for 8-10 packets )

Ingredients :

Tamarind    1 lemon size + little more
Turmeric Powder, Salt

For tempering :

Red Chilly   15 
Channa Dhal    3 tbsp.
Oil     5 tbsp.
Mustard   1 tsp.
Split Urad Dhal    1 tsp.
Hing,  Curry Leaves.

To dry roast and grind :

Red Chilly   2
Coriander Seed   3 tbsp.
Channa Dhal  2 tsp.
Fenugreek   1 tsp.
Hing.

Method :

1. Soak the Tamarind in warm water and take 2 cups of Tamarind water.Dry roast the given ingredients and powder in the mixer.Some people add Pepper and Sesame. So if you like, you can add.

2. Heat oil and add the ingredients for tempering.After the Mustard splutters, add the Tamarind extract, salt and Turmeric Powder. Let it boil on medium flame. When it starts, thickening, add the powder. Mix well and simmer till it reaches the paste like consistency.The Pulikaichal is ready to be mixed with the cooked Pacharisi.

Normally for a mediocre eater 1/2 cup or 100 grams of uncooked rice is enough.

So  for packing for a picnic or cooking for an occasion,say if there are 2 rices, tamarind and Curd Rice, 50 gms( 1/4 cup) of uncooked, each for Tamarind and 50 gms. for Puliodharai is enough for a person. Even if one is a poor eater and the other eats well, it is balanced.The reason  I have given the quantity separately for Tamarind and Curd Rice is that, I always cook rice separately for Tamarind Rice with less water and for Curd Rice with more water.

For 1 cup of uncooked rice, we get 2.5 to 3 cups of cooked rice depending on the water, we add. If the rice is old and of a good quality, we can add 3 - 3.5 
cups of water.

This Pulikaichal always has a place in my fridge and it is very handy to pack my lunch.For half ofthe above quantity of Tamarind paste, I can pack my lunch for 2 or 3 days in a month and others at home also can use this.


Note :

This powder of dry roasted ingredients, named Taste Maker Powder by me can be prepared in more quantity and stored, That is very handy to prepare Pulikaichal in a short time, 

It also enriches the taste of sambar on adding a tsp. in the end.

This Taste Maker Powder also enriches the taste of Mango Rice, Nellikkai Rice, Cabbage Rice etc. when 1 or 2 tsp. is mixed in the end.

Beetroot Chappathi

                  Beetroot Rotis were tried by me after I came to know about the Beetroot Pooris, from my sister in law during my visit to Mumbai. They are posted under the name Jaipur Pink Pooris.

                This chappathis are attractive to kids and a source of including Beetroot.

Beetroot Chappathi

Ingredients :

Beetroot  1
Chilly Powder 1 tsp.
Jeera Powder   1/2 tsp.
Sesame   1 tsp.
Garam Masala Powder   1 tsp.
Salt, Oil


Method :

1. Peel and grate the Beetroot finey. Mix all the ingredients well and leave for some time for the beetroot to let out the water.

2. Then add water carefully and make a dough as done for Chappathis.Leave for 30 mins.

3. Press into Rotis and roast on the Tawa.

Note :

1.If you like, you can saute the Beetroot after heating the oil and adding Jeera.Cool.
Mix with the other ingredients and make a dough. This can take more water as water from the Beetroot is evaporated while sauteing.

2. This Roti can also be prepared with the leftover Beetroot. That is very easy as that Curry contains Chilly and salt.

Samba Rava Payasam

          Samba Rava is nothing but coarsely broken Samba Godhumai.

          Samba Godhumai is the slightly brown coloured Wheat by soaking and grinding which, Halwa is made.

          This Samba Rava Payasam is nothing but a tasty and rich version of the Godhumai Kanji.

         Jaggery and Coconut Milk are the real taste makers.

Samba Rava Payasam

Ingredients :

Samba Rava    1/2 cup.
Powdered Jaggery    3/4 cup
Thick Coconut Milk   1 cup.
Ghee   2 tsp.
Cashew,   Raisins,  Cardamom Powder


Method :

1. Heat 1 tsp. of Ghee in a 3 lit. small cooker and saute the Rava for 2-3 mins.Add 2 cups of water and cook for just 3- 4 whistles.It can can be done in a Kadai and pressure cooking is not absolutely necessary.

2. Meanwhile add 1/4 cup of water to the Jaggery and heat till it dissolves. Filter for impurities.

3. Open the cooker, mash the cooked Rava well and add the Jaggery syrup.Mix well and let it simmer on medium flame for 5 mins. with stirring in between.

4. Add the Coconut Milk and switch off after 1 minute. Add Cardamom Powder. Garnish with the Cashew and raisins roasted in Ghee. The tasty Wheat Payasam is ready.

Note :

1. Milk can also be used instead of Coconut Milk. If milk is added, the quantity of Jaggery has to be increased as milk is not a sweet as coconut milk .

2. A mixture of Milk and Coconut Milk can also be used.

Chow Chow Poriyal

                        From time immemorial, in our families and community, we make only Chow Chow Kootu and Chow Chow Poriyal has never been tried.

                       But for the past five years, Chow Chow Poriyal is prepared by me after hearing from my friends.Thank God that my spouse, even my mom in law and children are always ready to welcome changes in cooking.

Chow Chow Poriyal

To serve  2 :
Ingredients :

Chow Chow   1

To grind in the mixer :

Grated coconut    3 tbsp.
Green Chilly 1-2
Zeeragam / Cummin   1/2 tsp.
Small  onion   4 / a piece of Big onion

For tempering :

Oil   1 tbsp.
Mustard, Split Urad Dhal,  Curry Leaves

Method :

1. Coarsely grind the given ingredients in the mixer.

2. Peel off and slice the Chow Chow into cubes and cook till they become soft by adding water.My choice is always cooking in a small cooker for 1 or 2 whistles.

3. Heat oil, add the tempering ingredients. After the Mustard cracks, add the cooked vegetables,ground coconut, salt and mix well.Stir on medium flame till the raw smell of the green chilly and onion leaves.The tasty Chow Chow Poriyal is ready.

Those who like to make it simple without the use of the mixer, can add red or green chilly with the Mustard and add the grated coconut.

If you want little more quantity of Poriyal with only 1 Chow Chow or interested in adding Dhal for the children, can add  2 tbsp.Pasiparuppu while cooking the Chow Chow. If if cooked in the small cooker also, along with the Chow chow, if Moong Dhal is added and cooked for 1 whistle, the Dhal is only partly cooked and perfect for the Poriyal.

Channa Masala

            Channa Masala, the delay in posting this common gravy for the Chappathis, can't be comprehended by me. During the initial days of my cooking, I prepared this Channa Masala in my own style as a combination to be taken with the roasted Bread slices for my children. Later that was modified during my association with my neighbour, senior to me.

          To some of my recipes other than the ones, inherited from my mom and in law, I owe a lot to that aunt.From her I learned how to make the Vegetable Kuruma, Channa Masala and so many varieties of Karakuzhambu.In our families, only Sambar, Pulikuzhambu, Puli Thanni and Morkuzhambu were common in those days.Rasam used to be prepared as an additional item with the guests and days, we are unwell or we had leftover Sambar or Kuzhambu.

         Now the picture has changed.With so many cookery demos and food blogs with videos, our youngsters and the enthusiastic elders have revolutionised cooking.

Channa Masala

Ingredients :

White Channa   1/2 cup
Onion   1
Coriander Powder  1 tsp.
Chilly Powder   3/4 - 1 tsp.
Garam Masala Powder  1/2 tsp
Salt, Turmeric Powder
Oil   2 tbsp.
Cinnamon, Cloves
Lemon Juice  1 tsp / thin extract of Tamarind


To saute and grind :

Onion  1
Tomatoes  2
Sombu   1/2 tsp

Method :

1. Soak the Channa for 6-7 hours and pressure cooker for 7-8 whistles.

2. Heat 1 tsp. of oil, add Sombu and then the cubed onion and then the tomatoes with 1/4 tsp. of salt.Saute till the tomatoes shrink.Cool and coarsely grind in the mixer.

3.Heat oil, add 1 or 2 pieces of Cinnamon and and 3 -4 cloves. Then add the sliced Onion.When the Onion changes colour, add the Onion, Tomato paste and little salt. Saute for 2-3 mins.

4.Then add the Coriander and Chilly Powder, Turmeric Powder, Garam Masala Powder and stir on medium flame for 5 mins. till the raw smell leaves and the oil comes out.Add 2 cups of water and let it boil.

4. Add the Channa,more salt, mix well and simmer for 7 - 8 mins till the right consistency is reached.Switch off and add the lemon Juice. Instead, a very thin extract of Tamarind can also be added in th end.Some people take 2 tbsp. of cooked Channa,grind in the mixer and mix for the gravy to be thick.I feel in that case, 2 tbsp. of grated coconut be ground in the mixer and mixed by the people who do not mind using coconut.

5. Garnish with finely chopped Coriander leaves and if preferred, finely chopped raw onion for the presentation and taste.

Sambar Powder

                   Sambar Powder has been prepared at my mom in law's house for the past 40 years.During that period,at my mother's house, we used to grind the red Chilly and the other ingredients for Sambar in the rectangle stone called Ammi using the pestle called Kuzhavi.No Sambar Powder or any other Masala Powders were sold across the counters.

                    The Sambar Powder and our Sambar is relished by many of our friends and relatives.The entire credit goes to my mother in law. Even in my mother's family now, no more grinding either in the stone or mixer. They follow my mom in law's combination and grind in the flour mill.

                   My mom in her late Eighties, living independently does not buy Sambar Powder from the shop.She says that, once if she grinds, she can use it for the whole year.

                    We dry all the ingredients in the hot sun for 2 days and grind in the machine.Those who are living in apartments can dry roast all the ingredients slightly one by one, spread in a tray for some time and then grind in the machine.

Sambar Powder

Ingredients :

Red Chilly    1/4 Kg. - 8 cups
Coriander Seed   200 grams -  2 cups

Zeeragam  1/2 cup  100 grams
Toor Dhal  1/2 cup    100 grams.
Channa Dhal   1/2 cup    100 grams.
Urad Dhal     1/2   100 grams 
Fenugreek    1/4 cup    50 grams.
Virali Manjal - Turmeric Sticks   50 grams  -  10 pieces 
Pepper     3 tbsp.

Method :

1. Dry all the ingredients in the hot sun for 2 days. The red Chilly must be crisp and must break, if bent. Any variety, long or short can be used.

2. If it is the rainy season and people living in apartments can slightly dry roast the ingredients one by one till they become hot. No need to wait till an aroma comes. Cool in a newspaper or tray and grind in the machine.

The Manjal has to be crushed using a Mortar and pestle. Otherwise in some machines, they refuse to grind whole Turmeric.I do not add Virali Manjal.I add Turmeric Powder only while preparing Sambar.

Similarly some people add pieces of solid Hing while grinding the powder. I add Hing Powder only to Sambar.

My mother in law does not add Pepper for the Sambar Powder. Pepper is added only for the Pulikuzhambu Powder May be as we have separate powders for Sambar and Pulikuzhambu, she might not have added Pepper.

Now as everyone is running short of time, I feel it is better to add some Pepper and use the same powder for Sambar and Karakuzhambu.

 My mom living in Chennai, seeing her neighbours add Pepper, she also
adds little bit of Pepper to the Sambar Powder. 

But I am totally against adding Pattai and Sombu in the sambar powder as I feel that it totally changes the taste of Sambar.



Note :

I always prefer to grind in the machine because after grinding in the mixer and sieving also, the powder will never be fine as ground in the machine.

So even if we take the trouble of going to the machine once, we can store it for 6 months to one year. 

If stored in airtight glass bottles, it is safe even for a year and there is no chance of the aroma, missing in the Sambar. I never dump my fridge with all these things.

The same powder can be used for Pulikuzhambu and Karakuhambu also.




     

                          

                           

Butter Sweet Corn

                             Butter Sweet Corn is often prepared by my daughter as an evening snack. It is also one of the common starters or Appetisers in their parties.

                            Sweet Corn is only the base and it can be prepared with the ingredients added according to our taster and preference.

Butter Sweet Corn

Ingredients:

Sweet Corn   1 cup
Butter   1 tsp.
Pepper Powder   1/2 tsp.
Lemon Juice  1 tsp.
Chat Masala  1 tsp
Salt

Method :

1. Pressure cook the whole corn for 6 whistles and gently remove the kernels.
Frozen Corn Kernels can be cooked for 3 whistles.


2. Mix all the ingredients well and serve immediately.


Note :

Various versions can be done. Chilly Powder or Green Chilly can be added if you like it to be little spicy.1 tsp of sugar can be mixed.

Coriander leaves can be added.

Paneer Paratha

                    Paneer Parathas are made by my daughter often as they get very good Paneer in the whole sale shops like Costco at a very nominal cost.It is nothing but stuffing the Parathas with Paneer.


                 Paneer Parathas are very soft.

Paneer Paratha

To make 5 Parathas :
Ingredients :

Wheat Flour    1 cup
Grated or crumbled Paneer  5 tbsp.
Chilly Powder    1/2 ts.   / Green Chilly  2
Garam Masala Powder    1/2 tsp.
Ajwain / Omam   1/2 tsp.
Salt.
Oil / Ghee 


Method :

1. Make a dough with the Wheat Flour, Salt and water as normally done for the Chappathis or the Pararthas.

2.Take the Paneer from the fridge and keep it out for 1 hour.If in the freezer, take out before at 3 -4 hours .Grate or crumble into flakes.Mix all the ingredients and salt, meant for the filling.Add only less salt as salt is to be added with the Wheat flour also.

3. Press as normally done for the Chappathis, keep 1 tbsp. of the Paneer filling and fold as we do for the Modaks.Then press caerfully and roast on the Tawa.
The tasty Paneer Paratha is ready.

Sabudana / Javvarisi Kichadi

                     Sabudana Kichadi is a Maharashtrian dish, said to be very common on the days of fasting as Javvarisi is very filling and the dish is free Onion and Garlic.

                  My source was one of the local Satellite Channels, flooded with Cookery demonstrations.These shows are a real boon to my aged mother in law to keep her engaged.Now and then, when I am free ,I sit and watch, if the ingredients are common and the method is simple.So my thanks to her and then the Channel for this recipe.

Sabudana Kichadi

Ingredients :

Big Sabudana   1 cup
Potato   1
Roasted Peanut Powder  2 tbsp.
Grated Coconut  2 -3 tbsp.
Lemon Juice  1 tsp.
Sugar  1 tsp.
Salt
Oil   1 tbsp.
Cumin / Jeeragam    1/2 tsp.
Roasted Peanut   2 tbsp.



Method :

1. Soak the Sabudana for 7 -8 hours. If to prepared in the morning, soak at night and for use at evening or night, soak in the early morning.Just 20 mins. before preparing, drain well for 15 mins. Mix salt, sugar and the lemon Juice.

2. Peel off and slice the Potato into small cubes.

3. Heat the oil, add the Cummin and then the green chilly and then the sliced Potato.Add little water and close with the lid for the Potato to get cooked absorbing the water.

The Potato cubes can be kept in the Micro Wave Oven with little water and salt.It can also be pressuer cooked in a small cooker with minimum water and salt just for a whistle.

4. Add the Sabudana and stir on a medium flame for 3- 5 mins. Mix the grated coconut and simmer for a minute. Garnish with the roasted Peanuts and Coriander leaves.

The healthy Sabudana Kichadi is ready.

Tamarind / Puli Aval

                     My mom in law is an expert in making this Puli Aval. In those days of using the rice from from our own fields, a handful of rice was exchanged for the fresh Greens, Keerai, sold at our door steps.Similarly, Aval was got in return for more measures of Rice.

                    During such days, only very thin Aval was common and that could neither be washed nor soaked because it would become mashy. More water was added to the Aval for cooking instead of soaking.Now we buy only thick Aval from the stores.

                   If Onion is not used, it is an easy and fast Neivedhium.

                 This Aval Puliodharai has the typical Puliodharai taste, if cooked in a similar way.

Tamarind Aval

Ingredients :

Thick Aval   1 cup
Tamarind   1 small piece
Salt, Turmeric Powder
Onion ( optional ) 1
Green / Red Chilly  2
Grated coconut( optional )  1 - 2 tbsp.
Ginger    1 small piece.
Roasted Groundnut or Salted Cashew.

For tempering :

Oil  1 tbsp.
Channa Dhal   2 tsp.
Mustard, Split Urad Dhal ,Hing,  Curry leaves

Method :

1. Soak the Tamarind in warm water and take 1/4 cup of extract.

2. Heat oil, add the tempering ingredients.After the Mustard splutters, add the finely sliced Onion, Ginger and the Green Chilly. If red Chilly is used, it can be broken and added while tempering.Add salt and Turmeric Powder. Saute well.


3. In the mean time just rinse the Aval. Do not soak as Tamarind water has to be added.Add the Tamarind water to the sauteed Onion and let it boil.


4.When it starts boiling, add the soaked Aval and stir well on a medium flame.The Aval absorbs the water in 2 minutes.Mix the grated coconut and off the stove. If little water is left, do not worry. It definitely gets absorbed in 10 mins. after switching off.Garnish with the nuts of your choice.

The tasty Tamarind Aval is ready.

Note :

If prepared not as a Neivedhium and for those who like the Onion flavour, sliced Big Onion or small onion can be added after tempering. Saute, add water and Aval.

Onion enhances the flavour and taste.

Sweet Aval

                         Sweet Aval is an easy to make sweet dish and a good Neivedhium to be offered to God on any festival.

Sweet Aval

Ingredients :

Thick Aval    1 cup
Powdered Jaggery      3/4 cup.
Grated coconut    2 tbsp.
Cashew,  Ghee,  Cardamom Powder


Method :

1. Add minimum water just for the Jaggery to dissolve. Heat on the stove and stir till the it dissolves.Filter for impurities.Let the syrup boil for 2 -3 mins.There is no need to worry about the consistency as the Aval can absorb it.


2. Rinse the Aval and soak for 1 minute. Drain the water completely and add the Aval and the coconut to the Jaggery syrup and mix well. Keep mixing on a low flame for 2 or 3 minutes till the Aval  absorbs the syrup.

3. Add the Cardamom Powder and the Cashews, roasted in Ghee. Mix well. The tasty sweet Aval is ready.

Puliodharai

           Puliodharai, my mom in law is an expert in making this Puliodharai,may be,her hometown happens to be Srivilliputhur, the seat of the famous Andal Temple and Puliodharai the evergreen Thaligai of the Perumal Temples.

        The real taste maker of this Puliodharai is the powder of the roasted Coriander Seeds, Fenugreek, red Chilly, Channa Dhal, Pepper and Hing.

Puliodharai

Ingredients :

Rice  2 cups.
Tamarind   1 lemon size
Gingelly Oil   5 tbsp.
Salt, Turmeric Powder
Roasted Groundnut / Salted Cashew

For tempering :

Mustard, Hing
Channa Dhal / Kadalai Paruppu  2 tbsp.
Red Chilly   10
Curry Leaves.

For dry roasting and powdering :

Red Chilly  2
Coriander Seeds   3 tbsp.
Channa Dhal  1 tbsp.
Pepper ( optional ) 1 tsp.
Fenugreek   1 tsp.
Hing

Method :

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

2. Dry roast the given ingredients, stirring continuously till an aroma comes from the roasted Coriander seeds. Take care that they do not get burnt. Fenugreek can be added even in the middle. After they cool, powder in a mixer.

3. Heat the oil in a Kadai and add the ingredients for tempering. After the Mustard cracks, add the Tamarind water,Turmeric Powder and salt.Let it boil on a medium flame till it becomes thick.Add the powder and mix well.The consistency must be like a paste.This can be prepared in advance and can be stored.

The powder is added by some only in the end after mixing the paste with rice. They feel that it gives the final aroma.

4. Cook rice with less water than, normally added, so that the rice does not stick to each other.As soon as the pressure subsides, open the cooker and spread the rice in a tray, mixing 1 tbsp. of Gingelly Oil. Let it cool.

5. Mix the Tamarind paste, check the taste in between and if the taste is perfect, you can stop adding the paste and store it for an other day for a small quantity of rice.Garnish with the nuts.


Note :

The paste can be prepared at least for 4 cups of rice and stored. It is very convenient. Our own preparation is excellent than even the reputed brands.

My mom in law does not add Pepper. But in the Iyengar Puliodharai, Pepper and Black sesame are also added with the roasting ingredients.

Gingelly Oil is the main taste maker and it is better not to compromise.

This paste can also be mixed with Aval and Tamarind Aval can be prepared.

I always have the roasted ingredients ready at  home as the Taste Maker Powder so the paste is made easily.

Bread Bajji

                     Bread Bajji was tasted by me for the first time in the canteen of the organisation, I was working, some fifteen years back.

   
                     The batter is similar to that of the other Bajjis.This Bread Bajji is very crisp and goes well with the coconut chutney.


                                          

Bread Bajji

To make 12 Bajjis :

Ingredients :

Bread Slices  6
Kadalai Mavu / Channa Dhal Flour    3/4 cup.
Rice Flour    2 tbsp.
Chilly Powder    3/4 tsp.
Baking Soda,    Salt,    Turmeric Powder,  Hing
Oil

Method :

1. Mix all the ingredients well except oil. Add water and make a batter as normally done for the Bajjis, that is of the Dosai consistency.When the oil gets hot for frying the Bajjis, add 2 tsp. of oil to the batter and mix well.This makes the Bajjis very crisp. 



2.  Keep the Bread in the fridge for at least an hour so that cutting is easy. If the bread is already in the frigde, well and good.No need to wait to come down to the room temperature.Remove the edges of the slices and cut each slice into 2 halves, that is 2 triangles.


3. Dip the slices one by one in the batter and gently slide in the oil. Do not crowd the Bajjis. When one side is cooked, flip to the other side and remove from the oil, after the bubbles disappear. All the slices can be completed in 3 or 4 batches depending on the size of the Kadai and the quantity of oil used.


If Rice Flour is out of stock, Idli or Dosai batter can be used.

Green Sundaikkai Karakuzhambu

                            One could not easily believe that Pachai Sundaikkai, mostly grown in our backyards and rarely sold in the markets, are available in the Farmer's Market in US as Thai Eggplants, being used in Thai Cuisines. Every one in our family, especially my daughter simply loves this Sundaikkai Karakuzhambu.

                           This gravy goes very well mixed with white rice and taken with any side dish meant for rice. Our choice is always the Kootu variety, a gravy popular in the Tirunelveli region as a side dish for rice.

Sundaikkai Karakuzhambu

Ingredients :

Pachai Sundaikkai    1/2 cup
Tamarind  1 gooseberry size
Grated coconut    3 tbsp.
Garlic Pods    1/4 cup
Tomato    1
Onion   1
Coriander Powder    2 tsp.
Chilly Powder    1 cup
Salt, Turmeric Powder

To temper :

Oil  3 tbsp.
Mustard,      Split Urad Dhal,   Curry Leaves


Method :

1. Soak the tamarind in warm water and take three cups of extracts of  Tamarind.

2. Heat the oil, add the tempering ingredients and later the sliced Onion , Garlic and later the sliced Tomatoes. Once they shrink in size, add the Sundaikkai,little salt, and saute on medium flame for 5 - 7 mins. till the Sundaikkais are partly cooked.

3. Add the Tamarind water, salt, Turmeric, Chilly and Coriander Powder. Mix well. Let the gavy boil on medium flame for 6- 8 mins. till it reduces to a thick consistency.

Instead of Chilly and Coriander Powder, 3 tsp. of Sambar or Kuzhambu Powder can be added.

4. Grind the coconut to a fine paste, add to the gravy and simmer for 5 mins. Those who want to reduce the coconut can add a little bit of Pottukadalai along with the coconut while grinding.The tasty Sundaikkai Karakuzhambu is ready.

Besan Laddu

                 Besan Laddu tastes somewhat similar to our Pasipaparuppu  / Moong Dhal Laddu.

                But the Besan Laddu can be made faster.

Besan Laddu

To make 20 Laddus :

Ingredients :

Besan Flour / Kadalai Mavu     1.5 cup
Sooji / Rava   1 tbsp.
Powdered  Sugar   1 cup
Ghee   0.5 cup
Sliced Almond  5 tbsp.
Cardamom Powder   0.5 tsp.

For Garnishing :

Ghee   1 tbsp.
Saltless and broken Pistachio   1 tbsp.

Method :

1. In a thick Kadai, mix well the Besan Flour, Sooji and Ghee.Keep on the stove and roast on medium flame.Take care that it does not get burnt. Roast till it starts turning colour, giving an aroma.Switch off, stir for a few minutes.

2. Mix the Sugar, Cardamom Powder and the Almonds. When the mixture is hot but can be handled by the hands, smear the palms with Ghee and make into Laddus.

3. After making all the Laddus, take one Laddu, dip one end in Ghee and touch the Pistachio with the same end so that the Pista stick to the Ghee. Repeat with all the Laddus.The tasty Laddus are ready.