Kuzhi Aappam / Paniyaram

                     Kuzhi Aappam or Paniyaram is an excellent dish to be taken separately as a tiffin item at any time of the day, morning, evening or at night.This also goes very well in any dinner or breakfast menu along with the Idli or Dosai.

                     Kuzhi Aappam tastes perfect with any chutney or Sambar.

                     The batter to be prepared is the same as the Aappam batter.Only the quantity of the Urad dhal has to be reduced.

Kuzhi Aappam

Ingredients :

Raw Rice   1 cup.
Idli Rice    1 cup.
Urad Dhal    3 tbsp.
Fenugreek    1 tsp.
Grated coconut    4 tbsp.
Salt, Cooking soda.



Method :

1. Soak the 2 Rice, Urad Dhal and the Fenugreek together for 4 hours.Grind into a fine batter with the coconut in a grinder.Add salt and let the batter be of the Idli batter consistency.Let it ferment for 6 - 8 hours.Grinder is the best option but grinding in a mixer is ok for this.Instead of grinding with the grated coconut, coconut can also be cut into pieces and mixed along with the cooking soda just before making the Paniyarams.

2. Heat the Paniyaram Tawa, smear with oil, pour the batter to half of the depression or Kuzhi.Pour oil or Ghee or a mixture of both.

3. When the top surface seems cooked, flip to the other side.Remove from the Tawa once the Paniyaram is cooked. Complete with the entire batter. The tasty Paniyaram is ready.

Sweet Aappam

                   Sweet Aappam was prepared by me frequently when my children were small.Every time I grind Aappam batter, I do not add salt because half of the batter is used for sweet Aappam and the rest for the regular Aappams with salt.

Sweet Aappam

                                       
                             


Ingredients :

Powdered Jaggery    1 cup.

Method :

1. Prepare the Aappam batter as given in post Aappam.Do not add salt. Let it ferment for 6 - 8 hours.

2. Add water to the Jaggery as minimum as possible and heat till the Jaggery dissolves.Filter for impurities and let it cool.This is important. If the Jaggery syrup is watery, the batter may also become watery.

3. Once the syrup has cooled, add it to half of the batter, add cooking soda and a fine paste of coconut, if coconut is not added while grinding.In US, tinned coconut milk is available. 2 tbsp. of that can be mixed.

4. Make the batter to little thinner than the Dosai batter and prepare the Sweet Aappams.The Sweet Aappams with the unique blend of the coconut and Jaggery are ready.

Mochai Kottai Karakuzhambu

                           Machai Karakuzhambu is a tasty gravy to be mixed with white rice and any side dish for rice, Kootu or Poriyal goes well with it.But the preference is only for Kootu because, the Karakuzhambu, being little spicy than Sambar, Kootu which is very less spicy goes well.

                         Above all, rice mixed with plain Kadaintha Keerai and this Kuzhambu will be simply delicious.

Mochai  Kottai Karakuzhambu

Ingredients :

White  / Black Mochaikottai     1/2 cup.
Onion   1
Tomato    1
Garlic    5 pods.
Tamarind    1 Big Gooseberry size.
Grated coconut   3 tbsp.
Coriander Powder   1.5 tsp.
Chilly Powder   1  tsp.
Turmeric Powder,  Salt.


To temper :

Oil   2 tbsp.
Mustard,  Urad Dhal, Curry Leaves.

Method  :

1. Soak Mochai  for 6- 8 hours and pressure cooked for 6- 8 whistles.Soak the Tamarind in warm water for 10 mins.Some people dry roast Mochaikottai and cook in a pressure cooker without soaking.My choice is always white Mochai Kottai.

2. Heat oil, add the ingredients for tempering and later finely chopped Onion, Garlic and then the Tomatoes. Saute well.

4. Take an extract of 3 cups of water and add. Mix the Coriander and Chilly Powder.Add salt and Turmeric Powder. Mix well.When the gravy starts boiling, add the cooked Mochai and let the gravy boil on medium flame till till it becomes thick.

5. Grind the coconut finely in a mixer, add to the gravy. Simmer for 5 mins. and switch off.The tasty Mochaikottai Karakuzhambu is ready.

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

Badam Kheer

            Badam Kheer is the fastest to be made dessert but tastes perfect.

Badam Kheer

Ingredients :

Badam / Almonds   1/4 cup
Sugar    1/4 cup
Milk    2.5 cups
Ghee   2  tsp.
Saffron   few shreds
Cardamom Powder

Method :

1. Soak the Badam in 1 cup of water and boil.Once the water starts boiling, switch off. Peel off , after 30 mins. Take a few Badam, cut into fine pieces and keep aside. Grind the rest of the Badam into a fine paste using 2 tbsp. of boiled and cold milk. Soak the Saffron in 2 tbsp. of warm milk.

2. Mix the Badam paste well in 1/4 cup of warm milk. Boil the rest of the milk.Add the Badam paste little by little into the milk with constant stirring to avoid lumps.Add the sugar and Saffron. Let it boil for 5- 8 mins. on medium flame with constant stirring till the Kheer consistency is reached.

3. Garnish with the finely sliced Badam, roasted in Ghee. Add Cardamom powder. Mix well. The tasty Badam Kheer is ready.

Keerai Sambar

                         Keerai Charu is popular in our families but Keerai Sambar is rare.

                        Keerai Charu meaning Keerai gravy is a version of our unique Puli Thanni with just the Keerai ,coconut and cooked Toor Dhal added. In Keerai Charu, only sliced onions with broken red chillies are used.

                        Keerai Sambar is a little concentrated gravy using Sambar powder instead of broken red chillies.This tastes perfect to be mixed with white rice and Ghee. This can also be taken with Idli and Dosai.

                     Keerai Kuzhambu is a gravy without Dhal.

                    Araikeerai is best.If not Mulaikeerai can be used.

                    In US, the Spinach leaves, cleaned and packed are very ideal

Keerai Sambar

Ingredients :

Chopped and cleaned Araikeerai / Spinach      2 cups.
Toor Dhal   0.5 cup.
Onion     1
Tomato   1
Tamarind    1 lemon size
Grated coconut ( optional ) 2 tbsp.
Zeera / Cummin   1 tsp.
Sambar Powder    3 tsp.
Salt, Turmeric Powder

To temper :

Oil, Hing
Mustard, Urad Dhal, Curry leaves

Method ;

1. Pressure cook the Toor Dhal. If left over cooked Dhal is in the fridge, take about 1 cup.

2. Heat the Kadai, temper with the given ingredients, add the coarsely chopped onion, small onions are best.I f not Big onion can be used. Add the chopped tomato. Saute till the onion becomes brown.

3. Add 3 cups of Tamarind extract, salt and Turmeric powder.Mix well. When the gravy starts boiling, add the Keearai and let the gravy boil on medium flame.

4. When the gravy becomes thick ,mix the Toor Dhal and the paste of coconut ground with Zeera and a few pieces of small or big onion.When the Sambar consistency is reached, switch off the stove.


Note :

Our elders insist that seasoning with the Mustard and Urad Dhal must be done only in the end for a rich aroma and that the Mustard is not cooked in the gravy while boiling.



                   

Jaipur Pink Poori

          Jaipur Pink Poori ! Initially, I thought of the title as Pink Poori, later Pink was associated with the Pink City of Jaipur and hence the name. This recipe along with that of the Neer Dosai was passed on to me during my visit to my brother's house in Mumbai. 

         Surprised was I to look at the bright and beautiful Pooris of three different colours at the dining table for dinner.My sister law's policy is that the maid should be left alone in the kitchen to work with ease without any disturbance of us engaging in a conversation with her.A good gesture to be lauded! So unaware of the menu, seeing the colourful  Pooris for the first time was really awesome.

       The Pinkish red Pooris are prepared by adding Beetroot, the green ones by adding Spinach or Methi and the yellow ones by adding Turmeric Powder.

       Thirattu Pal and Pink Pooris were a part of the menu on the B'day celebrations of my son in law, last week.

Jaipur Pink Pooris

To prepare 8 Pooris :

Wheat Flour   1 cup.
Peeled and cubed Beetroot    1/4 cup
Sooji ( optional )   1 tbsp.
Salt, Oil 

Method :

1.Pressure cook the Beetroot with little water in a small pressure cooker for 3 whistles. Cool and grind finely in a mixer, add with the flour,salt, Sooji, add more water if required to make a dough as for the normal Pooris.

2. Press into Pooris and deep fry in the oil.           

Thirattu Pal

              Thirattu Pal was a long pending post under the tag of sweets. Finally it has worked.

            My son in law's Birth day fell last week and this year's precious and greatest gift is the birth of his second son who has very much taken after him.

          As a part of the Birth day celebration, Thirattu Pal, which happens to be one of his favourite desserts was prepared by me and my daughter had baked a cake .Another new delight was the Jaipur Pink Poori to be posted next.

Thirattu Pal

Ingredients :

Thick Milk   5 cups
Powdered Jaggery    1.5  - 2 cups
Grated coconut     1  -  1.5 cup
Moong Dhal    0.5 - 1 cup
Ghee  4 tbsp.


Method :

1. Boil the Jaggery  with a little water till it is dissolved and filter for impurities.If you feel the Jaggery is pure, you can add it directly without making a syrup.

2.Dry roast the Moong Dhal and blend it coarsely in the mixer with little water added after dry powdering.Then add the coconut and run the mixer for a few seconds. Mix the paste with little water or milk without lumps.  

3. Boil the milk in a flat thick bottomed Kadai with the constant stirring that it is reduced to half.

4. Add the Jaggery and mix well. The milk curdles and keep on stirring for 5 mins.

5. Then add the ground Moong Dhal and coconut by stirring continuously to avoid lumps.Keep on stirring by adding Ghee at intervals.If you feel tired of stirring, simmer on low fire.

6. When the thick Halwa like consistency is reached,switch off.Adding Cardamom powder is purely optional.Nuts roasted in Ghee are not added for Thirattu Pal.

Note :

If you want the taste of Milk to be dominant, use the lower value of the Jaggery, Moong Dhal and coconut.

If you want more quantity of Thirattu Pal, add the higher range of Jaggery, Moong Dhal and coconut.

It is better to use the Pahu Vellam which is dark brown in colour.

Masala / Kara Pori

                  This Kara Pori is a popular snack item in the Coimbatore district and surroundings to munch in the evening with Coffee or Tea, be it a sunny day or a rainy day.

Masala Kara Pori

Ingredients :

Pori / Puffed Rice   2 cups
Roasted Groundnut   1/4  -  1/2 cup.
Pottukadalai    1 handful
Oil    2 tsp
Chilly Powder   1 tsp.
Salt, Turmeric Powder,Hing, Curry Leaves.
Garlic    4 pods- to be crushed.


Method :

1. Heat oil, add Curry Leaves and the crushed Garlic and later salt, Turmeric Powder,Hing  and Chilly Powder.Mix well and stir for 2-3 mins. 

2. Add the Groundnut and Pottukadali and roast for 2 mins.

3. Finally add the Pori, mix well and stir carefully for 4 - 5 mins. till the Pori becomes crisp.The simple evening snacks is ready.

Manathakali Vathakuzhambu / Pulikuzhambu

                      Manathakali, we all know is very nutritious.Those who do not have the time to clean and use the fresh Manathakali Keerai, can prepare this Vathakuzhambu once in a while.

                     This is a gravy to be mixed with the plain rice along with the Plain Toor Dhal and Gingelly oil.Any Kootu is the best side dish to be taken with tis rice.In our meals, plain cooked Thuvaramparuppu,mixed  only with the salt and Turmeric Powder is an inevitable item every day.

                   Actually, this Vathakuzhambu called Pulikuzhambu, without Dhal or coconut is very popular in the Tirunelveli region.The Tamarind and oil act as Natural Preservatives. This Kuzhambu needs no refrigeration and tastes perfect
the next day.

Manathakali Vathakuzhambu

Ingredients :

Manathakali Vathal    1/2 cup.
Small onion  15
Tamarind     1 lemon size
Garlic   5 pods
Kuzhambu Podi   3 tsp.
Gingelly Oil    3 tbsp.
Salt,  Turmeric Powder
Mustard,     Split  Urad Dhal,    Curry Leaves


Method :

1. Finely chop the onion and the Garlic.Soak the Tamarind in water and take 2 cups of Tamarind water.

2. Heat 1 tbsp. of oil and saute the Onion, Garlic and the Manathakali Vathal with little salt.

3. When the Onion turns brown, add the Kuzhambu Powder, more salt, Turmeric Powder and saute for a minute.

4. Add the Tamarind water, mix well and let it boil on medium flame till a thick, curd or batter like consistency is reached.Switch off and transfer to a bowl.

5.Season with the Mustard, Urad dhal and Curry leaves by heating the remaining oil.The Yummy Kuzhambu is ready.


Note:

1. The Tamarind, Kuzhambu Powder and salt can be altered to our taste.

2. Those who are running short of time can season with the Muastard in the beginning itself before adding the Onion.Our elders are very particular that for the Sambar, Kootu, Kuzhambu or for any gravy, seasoning has to be done in the end that it enhances the taste.

3. During the time of hurrying, I used to season, keep aside and add in the end.

4. We use the home made Vathakuzhambu Powder which gives the unique flavour and taste. 

Paneer Peas Butter Masala

                  As this is a rich gravy with Butter and Paneer,not very much advisable for us, I make this occasionally at our place or during the time of our children's visit.But the steps are only a few in the process of cooking.

                  In fact, my daughter is an expert in preparing this. In US very good quality Paneer is available, especially at a very economical price in the wholesale shops like Costco.

                My daughter humorously remarks that in her place there can never be a dinner for guests at any one's home including hers without Paneer Butter Masala as there are no vegetables to be chopped and the Paneer is very soft and tasty. The steps in cooking, being simple, ultimately the end product, Paneer Butter Masala becomes a hit, never letting the cooks down.

              During my stay in US, this was prepared by me with her tips.

Paneer Peas Masala

Ingredients :

Chopped Paneer    1 cup.
Fresh Peas / Frozen Peas  1/2 cup
Onion   1
Tomato   1
Cashew   10
Ginger, Garlic Paste   1 tsp.
Milk    3/4  cup.
Oil   1 tbsp.
Ghee   1 tbsp.
Chilly Powder   1 tsp.
Coriander Powder 1 tsp.
Cardamom, Cloves, Cinnamon, Salt
Kasoori Methi  1 tsp.


Method :

1. Heat little Ghee and saute the sliced onion and the tomatoes.On cooling, grind them.Soak the Paneer in warm water for 10 mins.

2.Heat the Butter and oil,add 2 Cardamom, 3 cloves and a piece of Cinnamon.Then add the ground Onion and Tomato.Saute on medium flame.

3. Grind the Cashew to a fine paste with 2 tbsp. of milk.Set aside.

4.The add the Chilly Powder, Coriander Powder, Ginger Garlic Paste, Peas,salt and stir on medium flame for 5 mins. till the raw smell leaves.Then add the crushed Kasoori Methi and stir for a minute.

5. Add the Cashew Paste and the remaining milk.Stir on low flame.

6. When the consistency is reached, add the Paneer without and simmer for 2 mins. Switch off. The tasty Paneer Peas Masala is ready.


Note :

It can be garnished with the cream but I use only thick milk and no cream.

Those who want only exclusive Paneer Butter Masala can omit the Peas and add more of 1/2 cup of cubed Paneer.

Some fry the Paneer slightly in Ghee and add. If the Paneer is good and soft, soaking in warm water is sufficient.

Both fresh and frozen Peas are soft, I don't cook them before adding.

Rava / Sooji Uppuma

               Rava Uppuma, the common but  one of the tasty evergreen alternative for Ven Pongal in any of the Breakfast Menus during the family feast or the wedding feast in Tamil Nadu.
      
               This Uppuma is also very handy in those days minus the fridge, hence no Dosai or Idli batter.The batter had no place in the shelves of the stores.

              The reason for posting this common dish so late is that we are all big fans of Vegetable Rava Kichadi after tasting that in the Coimbatore hotels and weddings.My mom is an expert in preparing this Uppuma with all the vegetables, not ready to compromise even a few shreds of Cabbage.

                My son in law likes the Uppuma as he has relished the Rava Uppuma prepared by his mother. So this was clicked once when I packed this for lunch.

Rava Uppuma

To serve 2 :

Ingredients :

Rava / Sooji   1 cup
Onion   1
Water   2.5 cups.

For seasoning :

Green Chilly  2
Finely chopped Ginger   1/2 tsp
Oil   3 tbsp.
Channa Dhal   1 tbsp.
Mustard, Split Urad Dhal, Curry Leaves.


Method :

1. Heat a Kadai and dry roast the Rava carefully till an aroma comes and the
    Rava starts changing colour.Set aside.

2. Heat the oil and add the seasoning ingredients.Add the sliced chilly, Ginger
    and the Onion. Saute till the Onion changes brown.

3. Add the water and salt.Once the water starts boiling, slowly add the Rava
    with one hand and stir with the right hand with the full flame.

4. Stir well and break lumps if any. Once the water is almost absorbed, reduce
    the flame and simmer for 2 minutes, closed with a lid.After 10 minutes, open
    the lid.The Uppuma, scattered and loose is ready.Adding roasted nuts in 
    Ghee enriches the taste.

Note :

The water can be reduced if the Rava is fine or if you like the Uppuma to be very loose and scattered. Sliced Carrot, Potatoes, Beans,Cabbage, Tomatoes
and Peas can be added.I feel if the vegetables are added along with the Tomato, Turmeric Powder and half cup of more water, it turns into Rava Kichadi

Lemon Aval / Poha

                  Lemon Aval /Poha is a very common item that suits all times, be it a breakfast, evening snack or night dinner.Deleting the onion, this also makes a good Neivedhium to be offered to the Gods. Only one clarification may people have, to the quality of Aval.

          Only thick Aval has to be used for this.

Lemon Aval

Ingredients :

Thick Aval    1 cup.
Onion   2
Green Chilly    2
Lemon Juice  1 tsp.
Grated coconut ( optional )  2 tbsp.
Salt, Turmeric Powder, Hing
Oil    2 tbsp.
Mustard,  Split Urad Dhal, Curry Leaves.


Method :

1. Rinse and soak the Aval in water for only 2 minutes.

2. Drain the water and transfer the soaked Aval over a sieve, press and let all 
    the water drain completely.

3. Heat oil, add Mustard, Urad Dhal and Curry leaves. After the Mustard 
   splutters, add Hing,Turmeric Powder,Salt, the sliced green chilly and the finely
   chopped onion.

4. Saute the onion till it turns brown.Then add the Aval and mix well. Stir on 
   medium flame for 2 minutes.Mix the lemon juice and switch off.Decorate with
   the roasted nuts of your desire.

Sweet Pachapayaru Sundal

                     This is similar to the Sweet Thattapayaru Sundal. This was prepared by me on Thursday as a Neivendhiyam to be offered to Saibaba and Guru.

Sweet  Pachapayaru Sundal

Ingredients :

Pachaipayaru / Whole Green gram    1 cup
Powdered Jaggery     1 cup
Grated coconut   3 tbsp.


The method is the same as the Sweet Thattapayaru Sundal.    

BWC Delight

                       Again, there is a chance for me to name a dessert, reminding of my first post, MSC Delight.On the event of receiving a prize for that sweet in a cookery contest, 20 years back, the chief guest distributing the prize asked me for the BSC delight in a lighter vain.That occasion flashes in my mind, when this sweet is named by me BWC Delight, though the middle alphabet is changed.

                      Well, this Badam, Walnut, Cashew sweet is often prepared by my daughter as it consumes only 10 mins but tastes very good.

                     As I have mastered MSC directly, BWC has been tried by me occasionally.Only now, I felt compared to the Masters which is very time consuming, this Bachelors is very fast but never to be compromised in terms of taste and richness.

                   This Badam, Walnut,Cashew Sweet can be prepared without any hassles of consistency.As all the ingredients are enriching, no doubt, the product has a very perfect taste.

BWC Delight

Ingredient s :

Badam   1/2 cup
Walnut     1/2 cup
Cashew    1/2 cup
Sugar      1 cup - 1.25 cup
Ghee  1 tsp.

Method :

1. First powder the Badam in the mixer, then add the Walnut to it and powder
   together with the Badam. Then add the Cashew to the powdered Badam and 
   Walnut. Powder all  little coarsely like the Sooji. All the three nuts can also be 
   powdered together.


2. Heat a wide Kadai and roast the powder carefully on medium flame for 5-6 
    mins. for the raw smell to leave. Transfer to a bowl.


3. Mix 1/4 cup of water with the sugar and boil for a single thread consistency.
    This sugar syrup is the only step to be careful about as it is going to bind the
    powder into cakes.


4. Add the sugar syrup to the roasted powder in the bowl and give a quick stir of the syrup and powder but mix well.


5. When it is still hot,tranfer to a tray greased with the ghee and quickly level the top so that the thickness of the sweet is about 1/4 inch. Cut into desired shapes.If the sugar syrup is of the right consistency, it binds well the powdered 
 ingredients well, as Badam, cashew and walnut are themselves binding agents.
The rich dessert is ready.