22.12.06


Ice Tea:

Ice Cold Tea. Sweet Tea. Cold Lemon Tea.

Ingredients:

Granulated tea 1 spoon
Sugar 2-4 spoons
or
Honey 2-4 spoons
Lemon Wedges to garnish.

Method:

Heat tea leaves with limited water. Maybe using 1/4 cup of water. When leaves give away color. Decant the liquid. Maybe filter it twice or thrice.

Make up the volume to 2-3 cups using cold water. Add honey and refridgerate it.

Serve chilled with crushed ice. Garnish with lemon wedges.

19.12.06

Thaen Jilebi:

Honey Jilebi. Honey Jelabi.

Ingredients:

Maida flour/all purpose flour 1 cup
Saffron 1/2 spoon
Sodium bi carbonate - 1/4 spoon
Honey 2 cups
Sour curd or yogurd 1 cup
Sugar 1/4 cup
Ghee for deep frying
Sauce Bottle with thin nossil.

Method:

Mix maida flour with soda-salt and well beaten curd. Add 'yellow food color' or saffron strands(crushed with 1 spoon of water) Make a thin-running consistency batter.

In an seperate vessel. Heat sugar with 1 cup of water. Once it is dissolved and forms into thin syrup. Transfer it to wide bowl.

Further add honey to this sugar syrup. Mix them thoroughly. Set aside.

In a wide wok, heat ghee. Maintaint he stove over medium heat.

In the sauce bottle, fill the batter prepared. Invert it over 'hot oil' and press and squeeze the batter gently to make 3" size 'jilebis'. Run this into circles. Try just 2-3 jilebis in each batch. Fry till golden-yellow color.

Store them over kitchen tissues for a while. While they are still warm...dip them in honey-sugar syrup for whole 5 minutes.

Serve chilled or warm as a dessert.

Rather than usual sugary jilebis, these tastes absolutely different and healthy choice too!

Triple Fold Chappathi:
Hotel Style Chappathi. Folded Chappathi. Layer Chappathi.

This is my friend Deepankar Paul's recipe!!While we were studying in Hyderabad. We used have this group study during weekends! On one such occasion....he came to visit me along with his girlfriend Bharti(now they are married and blessed with a kid). So we didn't feel like studying! We ended up cooking something nice. I made some rice-veggies kitchedi, veggies stir-fry and raitha. He prepared this soft triple fold hotel style chappathis. Those were one of the finest chappathis I ever had!! He used well-refined fortified flour(maybe fortified with soy flour...i guess). Added generous helpings of ghee(clarified butter)before each fold and while toasting and he hardly used any dusting flour! Oh gosh...he is genius in making chappathis!

Although today I made it lot more healthy....I made them with unbleached flour, sprayed butter flavoured PAM and dusted even some bran for rolling and kneading!

Ingredients:

Whole Wheat flour - 1 cup
Warm water/warm milk 1/4 cup
Salt
Soda 1 pinch
Ghee/clarified butter 1/4 + 1/4 cup/PAM spray
Dry working flour 1/4 cup.

Method:
Bring salt, soda and flour in a wide bowl. Mix them well. So that salt is not accumulated at one point.

By slowly adding warm water, knead them to soft dough. Give lots of pressure....maybe for 20 minutes. As a finishing touch...run few spoons of ghee. The dough should not have any cracks or fissures....smooth like a butter ball!

Well...now make equal parts out of it.

Now dust with dry flour and knead them with uniform thickness to round shaped chappathi.

To get a round shaped chappathi, do twist the chappathi at each stroke a little(30 degrees) You get the point?! While kneading, don't often turn over, it will affect the shape. Sprinkle working flour and twist a little, that's it!

To this round shaped chappathi....run few spoons of ghee. Then dust few spoons of flour. Fold them into semi-circle.

Again apply few spoons of ghee and dust working flour to this semi-circle chappathi. Now fold it to a triangle.

Dust some working flour all over the triangle shaped chappathi and knead it. While kneading, do not affect its triangle shape.

Heat a skillet and toast this on both the sides. Run few spoons of ghee too.

Repeat the same for all the remaining dough.

The key for soft chappathis, is toasting it at high heat. Unlike dosa....one should constantly turn it to both the sides. It gives making flavour, when cooked over an Iron skillet.

Well layered chappathi is Ready. Serve warm with any spicy gravy.

Injji Rasam:

Ginger Rasam. Indian Ginger Clear Soup. Allam Chaaru. Adhrak ka Ras.

Whole house was aromatic...when I prepared it!

Ingredients:

Ginger 5" size peeled and chopped
Thoor dal - cooked 1 small cup/thoor dal cooked water 1 cup
Country tomatoes 3 - chopped into chunks
Lemon juice from 3-4 fruits
Salt
Turmeric powder 1/4 spoon

To be Toasted and Powdered:

Thoor dal 2 spoons
Pepper 1-2 spoons
Cumin seeds 2 spoons
Asafoetida 1/4 spoon
Curry leaves few

For Sesonning:

Mustard seeds 1/2 spoon
Cumin seeds 1 spoon
Whole pepper 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Garlic with skin - semi crushed 8-10 cloves
Curry leaves few
Ghee or refined oil few spoons.

For Decoration:

Coriander leaves - 1 cup.

Method:

Peel the skin from ginger and grate or chop them. Then wet-grind it....to thin paste.

Now carefully extract 'ginger juice' from it. Set this extract aside. Throw the fibre off.

In a wok, heat ghee/oil. Add mustard and wait until they pop.

Followed by cumin, pepper, asafoetida, dry red chilies, curry leaves and garlic. Fry these real good. Till the garlic is fragrant.

Further add salt, turmeric and freshly prepared 'rasam powder' to this.

Now add thoor dal cooked water to this. (or add cooked thoor dal plus water, no big deal)

Add 3-4 cups of water. Bring this to boil.

And add lemon juice, ginger-extract and tomato chunks. Do not cover....let it come to boil. Then remove from the stove.

Tranfer this to display vessel & garnish with finely chopped coriander leaves.

Feels good when served along with plain steam-cooked rice, during rainy days.
Rice n Rose-Water Pudding:(Muslim Style)

Rice Pudding. Arisi Paayasam. Chawal ki Kheer. Rice Kheer.

Ingredients:

Long-grain Rice 1 cup(Basmathi)
Strong Rose water 2 cups or rose essence few spoons
Sugar 3/4 cup
Milk 2 cups
Condensed milk 1/2 cup
Double cream 1 cup
Almonds sliced 1/4 cup
Cashewnuts sliced 1/4 cup
Pistachios sliced 1/4 cup
Ghee 1/4 cup
Saffron strands few for garnishing.

Method:

In a pressure pan, heat few spoons of ghee. Then fry basmathi rice for few seconds. Add 1 & 1/2 cup of water tot his and cook over simmer heat. Maybe till rice is 3/4 th done.

In a strong bottomed vessel. Heat sugar with rosewater. Further add milk + condensed milk to this. Let it come to boil.

Then add above cooked rice to this. Cover and cook over simmer heat. Once when they are done, set them aside.

In a seperate pan, heat remaining ghee. Fry almonds, cashewnuts and pista nuts for a while. The nuts should not turn to golden color. Remove them from stove....just after frying for few minutes. Set them aside.

Now run this fried nuts over the 'pudding' made. Further add double cream too. Place them in fridge for atleast 2-4 hours.

Serve chilled as a dessert in a small glass bowl or plate. Garnish with saffron strands.


Masal Vadai Kara-Kuzhambu:

Vadai Kuzhambu. Vada Kuzhambu. Fritters in Rich Tamarind Sauce. Fritters in Rich Tamarind Gravy.

Ingredients:


For Making Vadai:

Chana dal 1 cup - soaked in water for 20 minutes
Chana dal 3 spoons
Fennel seeds 1+1 spoon
Dry red chilies 6
Ginger 2" size peeled and chopped
Garlic 4-5 cloves peeled and chopped
Onion 1 large finely chopped
Curry leaves ffewinely chopped
Coriander leaves finely chopped few
Green chilies 2 finely chopped
Salt
Rice flour 2 spoons(optional)
Oil for deep frying.

For Making Gravy:

Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves

Method:


Vadai Preparation:

In a blender....dry grind fennel seeds(1 spoon) along with dry red chilies.

Then to the same blender add ginger, garlic and soaked chana dal....wet grind these to thick batter. Maybe use limited water.

Now to this batter, add chana dal, fennel seeds, chilies, onion, curry and coriander leaves. Further add salt too. Mix them well.

Heat oil in a deep frying pan. Make small fritters from the above batter...and fry them.

Leave these vadais over kitchen tissue for some time.

Kuzhambu Preparation:

In a deep pan, heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

Later add tamarind paste and 2 cups of water. Cover and cook over medium flame.

Once the gravy consolidates...drop the above prepared 'vadais' in it carefully. Never load the gravy. Drop one by one. Allow it to boil once.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.

Fruit Salad With Icecream:

Ingredients:

Apple cubed 1/2 cup
Pineapple cubed 1/2 cup
Pomogranate pearls 1/2 cup
Papaya cubed 1/2 cup
Banana cubed 1/2 cup
Purple grapes 1/2 cup
Green grapes 1/2 cup
Sweet Orange - deseeded & skinned - sliced 1/2 cup
Sugar 1/2 cup
Lemon juice few spoons.

For decoration:

Honey 1 cup for decoration
Cherry for decoration
Mint leaves for decoration
Store bought Vanilla Ice cream - 1 jar
Sliced almonds for decoration
Chilled glass-goblets or cups for serving.

Fruit Selectioning and cutting:

Apple Cutting: Wash apple several times in water. Then pat dry them. Either peel the skin off or retain it. While dicing them. Smear 1 spoon of lemon juice immediately. The citric acid helps it from discoloring. Avoid seeds and its seed-jacket.

Pineapple: Carefully remove them thick pineapple's jacket. Remove the central stem too. Then cube only the pulp. Try to buy firm fruit from the market with rich color and fragrance. Do not contaminate with pineapples tuff hair.

Papaya: Buy firm, rich colored & fragrant fruit. Peel their skin off. Dice them. Use only firm fruits.

Purple and Green Grapes: Buy seedless sweet in taste fruits. The one with rich color will be sweet enough. Carefully remove them without stems. Wash them and pat dry them

Orange: Buy the fruit, which has loose jacket. Remove the jacket, Carefully incise the pulpwithout breaking it. Remove the seeds and thin-skin too. Store only the pulp. Dicard the juice spilled around.

Pomogranate: Buy the fruit which has rich colored pearls. Carefully seperate the pearls without any fine-skin.

Bananas: Select only firm and at the same time ripe fruit. Dice them and smear them with lemon juice. This will help from discoloring.

Fruit Salad Preparation:

Mix all the diced and cubed fruits togather in a large bowl. Sprinkle sugar to this and place in the refridgerator for 2 whole hours.

Serving Fruit Salad with Ice-Cream:

Now place this chilled fruits in glass goblets or cups. Place one or two scopps of ice-cream on the top. Run few spoons of honey on ice-cream. Place a cherry fruit and few mint leaves over this. Sprinkle sliced almonds on the top. Serve chilled. Repeat the same for all the cups.

Neer Mor:(Tamizhar Style)

Spicy Butter Milk. Majjiga. Inji Mor.

Ingredients:

Sour Curd/yogurd - 1 cup
Salt - as per taste
Green chilies 1 or 2 - deseeded & finely chopped
Ginger 2"inch size - peeled & crushed
Lemon juice 4 spoons
Curry leaves few
Asafoetida 1/4 spoon
Mustard seeds 1/4 spoon
Sesame oil 1-2 spoons
Cold - crystal clear water 3-4 cups.

Method:

Beat yogurd with traditional wooden 'mathu' or with an electric beater.

Then add salt and cold water to this. Mix them thoroughly. Set aside.

In a small pan, heat oil. Add mustard seeds. Let them pop and splutter well.

Then add asafoetida, fry till fragrant. Add curry leaves too. Fry them till crisp. Now run this sesonning over the butter-milk prepared.

Further add crushed ginger, finely chopped green chilies and lemon juice to this.

Serve chilled in tall-glass tumblers. This best choice during summer. Its natural body-coolant. Wonderful thirst quencher. Enjoy!
Chicken-Celery Soup:

Ingredients:

Chicken - skinless, boneless, cubed 1 cup
Celery sticks - chopped 1 cup
Onion 1 - made into paste
Garlic 2 cloves - made into paste
Ginger 2" - peeled and made into paste
Green chilies 1 - made into paste
Chicken stock 4 cups
Salt
White pepper - as per taste
Olive oil few spoons.

Method:

In a large sauce pan, heat oil. Stir in onion, garlic, chili & ginger paste. Saute it for few minutes.

Add salt to this and chicken stock. Let it come to boil. Then filter them for clear chicken stock.

Now in another crock-pot, heat few spoons of oil. Fry cubed chicken for a while. Then add clear chicken stock to this. If needed add little salt(after tasting)

When chicken is almost done....add chopped celery too. Cook for few more minutes.

Serve warm in a soup bowl. Drizzle little white pepper, just before serving.

Perfect choice for an appetizer. Its rich in protein as well as fibre. So enjoy!


Suyyam:(Country Style)

Sweet Bonda. Inippu Bonda. Suyya Urundai. Inippu Suyyam.

Ingredients:

Rice 1 cup
Chana dal 1/2 cup
Jaggery 1/2 + 1/4 cup
Grated coconut 1/4 cup
Cardamon seeds powder 1 spoon
Baking soda 1/4 spoon
Oil for deep frying.

Method:

For Batter:

Soak rice for 2-5 hours. Then wet grind it into thick batter.

Add baking soda and 1/4 cup of jaggery to this. And set aside until it ferments well. Maybe it takes 7-9 hours.

For Poornam:

Meanwhile....soak chana dal in water for 1 hour. Then coarsely grind it. Maybe using very-limited water.

To this ground chana dal...add 1/2 cup of jaggery, coconut, cardamon seeds powder. Mix them well. (It should be thick) If this is thin or with excess moisture....fry with few spoons of ghee. Make it thick.

Make equal parts out of it. Maybe lemon-size balls.

For Suyyam:

Heat oil in a deep pan, When it is smoky hot....set the stove for medium heat.

Now take a lemon-size poornam and dip it in the batter. Maybe till it coats evenly.

Fry these in hot oil. Fry only few at a time. Never load the oil. Fry till golden-reddish brown.

Repeat the same for each batch. Store the fried 'suyyam' over kitchen tissues for few seconds.

Transfer these to serving plates. Serve warm as an evenning snack or appetizer or even dessert.

Its kind of heavy to treat as an appetizer. Its perfect choice before light dinner.
Nei Appam:(Tamizhar Style)

Appam. Arisi Appam. Ghee Fried Appam. Rice Appam. Chawal ki Appam. Inippu Appam.

Ingredients:

Rice 1 cup
Jaggery 3/4 cup grated
Coconut grated 1/4 cup
Cardamon seeds powder - 1/2 spoon
Coconut milk 1/2 cup
Ghee for frying.

Method:

Soak rice for 2 whole hours. Then wet-grind it into thick batter.....using coconut milk.

To this batter, add grated jaggery, coconut and cardamon seeds powder. After adding jaggery the batter may become thin. (so try to make thick batter in the first step)

Variation 1:

Smear ghee in the traditional 'appam tawa' or 'kuzhi-paniyaram tawa'. Run spoonfull of batter in each pit. Cook over medium heat. When it gets browned at one side. Using a edge of the spoon turn this to other side and continue cooking. When it is done....transfer to serving plate.

Variation 2:

Or simply heat ghee in deep kadai/wok. Run spoonful of batter like a bonda' in the hot ghee. Fryt hem till golden-reddish brown. Transfer to kitchen tissues.

Serve warm as a snack or dessert.


Paal Pongal(Tamizhar Style)

Dhoodh Pongal. Milk Pongal.

Ingredients:

Raw rice - broken 1 cup
Sugar 3/4 cup
Milk 3-4 cups
Cardamon seeds powder 1/2 spoon
Ghee 1 cup
Ghee for frying cashews & raisins
Cashewnuts halved - 25
Raisins/dry grapes - 1 fistfull.

Method:

Wash the rice in running water several times. Maybe till the water runs clear. Then soak this rice in plain water for atleast 20 minutes.

In a pressure cooker, heat 1/4 cup of ghee. Add sugar, cardamon seeds powder and 3 cups of milk to it. Let it boil well.

To this....add rice(discard the rice soaked water carefully) Pressure cook
them till soft/3-5 whistle sounds.

In a seperate pan, heat ghee. Fry cashewnuts till golden to reddish brown. Set them aside.

In the same ghee, fry raisins untill they pop and bulge.

To the above pongal made...add this fried cashewnuts, fried raisins and remaining 1 cup of milk + remaining 3/4 cup of ghee. Mix them well. Place them over medium heat. Maybe till all the ingredients incorporates. Let it come to 'Pongal' consistency.

Serve warm as a main-sweet dish or dessert. Serve chilled as a dessert.

18.12.06


Chakara Pongal:(Tamizhar Style)

Sakarai Pongal. Sweet Pongal. Inippu Pongal.

Though it is called 'chakara pongal' literally means 'Sugar in Pongal'....They dont use sugar here. They use 'Jaggery' here. 'Jaggery is Indian brown sugar...or kind of crude sugar. I am not sure how to explain 'jaggery'.

Ingredients:

Raw-Half broken rice 1/2 cup
Broken moong dal 1/2 cup (pasi paruppu/pesaru pappu)
Grated jaggery 3/4 cup
Grated coconut 1/2 cup
Milk 2 + 1 cup
Cardamon seeds powder 1-2 spoons
Pachai Karpooram/raw camphor 1-2 pinches(optional)
Ghee/clarified butter 1+1 cup
Cashewnuts 1/2 cup (halved)
Dry grapes/raisins/kismiss - 1/2 cup
.
Method:

Wash rice and dal seperately....for several times. Maybe till the water runs clear. Then soak them togather for 20 minutes.

In a pressure cooker, add few spoons of ghee. Add milk to this.Let the milk, to boil.

Now add soaked rice and dal to this boiling milk.(discard the soaked water) Pressure cook them over medium heat till they are soft or for 3-5 whistles.

Then using a wooden laddle mix the well-cooked rice and dal.

To this add grated coconut and jaggery. Add 1 cup of milk now. Place this over medium heat without lid. Let it consolidate.

Let the milk-jaggery-coconut get well incorporated into this. It should come to 'Pongal' consistency. Add raw camphor to this now and remove from stove.

In a seperate pan, heat ghee. Fry halved cashewnuts till they are golden-reddish color. Set them aside.

In the same ghee, fry dry grapes...till they pop and bulge.

To the above pongal...add fried cashewnuts, fried grapes and 1 cup of ghee. Stir them well.

Serve warm as a main-sweet dish or dessert. Or serve chilled as dessert.
Dry Fruits Kheer:(Arcot Muslim Style)

Paal Payasam. Semiya Payasam. Vermicelli Payasam. Vermicelli-Nuts Kheer.

Generally payasam is flavoured with cardamon pods in Tamil Nadu....whereas here, there is slight variation. Its flavoured with saffron. Unlike regular payasam, its rich with nuts and double cream. One can call this 'kheer' actually.

The 'vermicelli/semiya' used here.....is very fine. They call this as 'rangoon semiya' in vellore. Generally found in the market, during Ramzaan/Ramadhan month. One can attempt this with any other vermicelli too. Try to get very fine one...possible.

Traditionally this 'kheer' is served in plate(not in cup/bowl)

Its heavy & rich. Generally served after biriyani/pulav. But I prefer trying this after mild food.

Ingredients:

Fine Vermiclli(very slender variety) 1/2 cup
Sugar 1/4 cup
Milk 4 cups
Saffron strands 1/4 spoon
Almonds - 1 fistfull
Pista nuts - 1 fistfull
Cashewnuts 1 fistfull
Dry grapes/kismiss/raisins 1 fistfull
Ghee/clarified butter 1/4 cup
Chilled Double cream 1 cup.

Method:

Thinly slice down cashewnuts, almonds & pista nuts. Slice them like slender sticks...just like the vermicelli.

In a heavy non-stick pan, heat few spoons of ghee. Fry the sliced nuts for few minutes, remove them before they turn color.(they should be taken out before it turns to golden color) Store them over kitchen tissues.

Now fry dry grapes in the same ghee....till they pop & bulge. Remove them too & store over kitchen tissues.

Now in another pan, heat few spoons of ghee. Fry vermicelli in it. Maybe till it is about to turn to golden color.

Using manual mortar and pestle....dry grind saffron strands for few times. Then add few spoons of milk and wet grind it.

Now to the above fried vermicelli add 4 cups of milk + sugar and this saffron mix. Bring it to boil atleast for 3-5 times. Vermicelli gets cooked here. It will look rich yellow in color and very aromatic due to saffron.

Then stir in fried nuts & raisins to this. Set the stove in simmer/low heat. Maybe allow it to stand on low heat for atleast 5-10 minutes.

Now place this in fridge for 2-4 hours or until its chilled.

Variation 1:

When placed in fridge, milk gets well incorporated into vermicelli. One can add extra milk here & serve as payasam.

Variation 2:

To this...well colsolidated kheer, add double cream. And mix them thoroughly and treat as a kheer.

Serve chilled in a plate(if it is kheer - variaton 2) Serve chilled in a cup/bowl (if it is payasam - variation 1).

Paruppu Saadham:(Tamizhar Style)

Nei-Paruppu. Uppu-Paruppu. Mudha Pappu.

Ghee is said to have this essential neurotransmitter 'Serotonin'! This neurotransmitter is responsible for our mood stability, feelings of well-being, appetite and satiety! This Serotonin plays a key role in memory power! Moreover ghee is treated for ulcer and body heat! It also smoothens the wrinkled skin...natural anti-aging oil!

Ingredients:

Thoor dal 1 cup
Ghee/clarified butter 1 small cup
Salt
Curry leaves
Dry red chilies 6
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Asafoetida.

Method:

Wash thoor dal in running water for 2-4 times. Then soak them in plain water for about 20 minutes. Just use limited water to soak....1 cup of dal with 1 & 1/2 cup of water.

In a pressure cooker, add this soaked dal along with its water. Add salt too. Now run few spoons of ghee over this. Pressure cook them till soft. Maybe for 3 whistles.

Now in a blender, blend this cooked dal for few seconds. Then transfer them into serving bowl/display vessel.

In a small pan, heat ghee. When it is smoky hot....maintain the stove over medium heat. Add mustard seeds. Allow it to pop & splutter well.

Then add chana & urad dal. Then add red chilies, cumin seeds, curry leaves and asafoetida. Fry them till fragrant.

(Be very fast while you are frying your sesonning items....as if you delay, the chana, urad dal may become very dark. The cumin seeds may turn to charr. So its safe to maintain the stove over medium heat...while frying these)

Now run this sesonning over the dal. Mix them using a laddle.

Serve this warm along with plain steam cooked rice. One can run few more spoons of ghee to the rice....before serving this.

Its really simple & great dish. One can fix this within minutes.

Kulfi Ice Cream

Malai Kulfi:

Indian Home-Made Icecream. Indian Double Cream Icecream. Rich & Authentic Indian Icecream. Nuts Icecream. Almonds Icecream. Cashewnut Icecream. Pistachios Icecream.

Whatever you call this. I am crazy for this icecream. I love 'double cream' in any form......in my diet. This is the only fat food, I am addicted to.

Ingredients:

Chilled Double cream 1 cup
Milk 4 cups
Saffron few strands
Sugar 1-2 cups
Cardamon seeds powder 1-2 spoons
Skim milk/powder milk - 1/4 cup
Pista nuts powder 1 spoon
Cashew nuts powder 1 spoon
Almond's powder 1 spoon
Silvered and sliced almonds - 1/4 cup
Cashewnuts - thinly sliced 1/4 cup
Pistachios thinly sliced 1/4 cup
Kulfi molds - as much as required
Saffron - few strands for garnishing
Pista nuts - thinly sliced few for garnishing.

Method:

In a heavy-bottomed, non-stick, deep vessel. Heat milk, along with sugar, saffron and cardamon seeds.

Let it come to boil. Then simmer it down. Allow it to consolidate. Reduce the milk over medium heat....by often stirring it. (Like if you heat 4 cups of milk...allow it to reduce to 1 cup) Do not burn the milk at the bottom. So use only heavy bottomed-non-stick vessel for this.

After reducing this milk. Stir in powdered almonds, pista, cashewnuts & skim milk. Allow it to dissolve well.

Further add silvered and finely chopped nuts(almonds, cashewnuts & pistachios) Let them boil atleast 3-5 times.

Allow this milk mixture to cool down to room temperature. Then stir in...double cream to this. Mix them well.

Pour this mixture into 'Kulfi-molds'. Do not pack them with air bubbles or too tight at the same time. Cover them carefully. Leave them in your freezer for 2-4 hours or until it freezes.

Just before serving, remove the molds from the freezer. Hold the molds under running water for few minutes. Then remove the cover and scrape the edges of 'Kulfi' with fine knife. Now try removing & tranfering it...into serving plate.

Garnish with saffron strands and sliced pista nuts on the top. Serve chilled as a dessert.

17.12.06

Ghee Preparation:

Neyy Preparation. Neyyi Preparation. Pasum Nei Urrukkudhal.

Ingredients:

Store bought unsalted butter - 1 kilo(cut into cubes/thin slices)
Curry leaves 1 small twig/ betal leaves 2/ Drumstick leaves 1 small twig.

Method:

In a heavy/strong bottomed wide vessel, add butter cubes/slices. Do not mount them at one point. Let them be spread out in the vessel. Let the stove be in 'low' heat.

When butter starts to melt, leaving all bubbly foam on top. Add either one of the leaves, said above. I used curry leaves here. Back in India my Mm always uses 'drumstick leaves'.

Let the stove be in low flame/heat during the entire process. Now after adding these leaves. The butter may show....clear 'golden-yellow' liquid and the milk solids getting evaporated on the top.

Let it be like this for few more minutes. Now you can see....white foam slowly disappearing & clear-golden yellow oil is shown. Now put off the stove. But do not remove the vessel from stove top. With the same heat from the stove/vessel...the left milk solids will get browned and settle down.

Remove the vessel from stove top. Allow this to cool down to room temerature.

Now carefully run this golden yellow oil into yor storage jar. Do not disturb the bottom settled browned milk solids. Discard them later.

Use this oil/ghee/clarified butter for regular sesonning. Its good with any Indian meals.

15.12.06



Cashew Nuts Gravy:

Mundhiri Kuzhambu. Raja-Bojana Kuzhambu. Kaju Gravy. Jidi Pappu Gravy.

Ingredients:

Cashewnuts whole - 20
Ghee 1 cup
Whole pepper 1/2 spoon
Cumin seeds 1- spoons
Curry leaves few
Turmeric powder 1/4 spoon
Pepper powder 1 spoon
Salt
Onion paste - 1 cup
Ginger paste 1 spoon
Garlic paste 1 spoon
Cashwnuts paste/puree 2 spoons
Almonds paste/puree 2 spoons
Pistachios nuts paste/puree 2 spoons
Coconut milk - 1 cup
Crisply fried curry leaves 1 cup.

Method:

In a deep non-stck pan, heat ghee. Fry curry leaves till crisp and set aside.

In the same ghee, fry whole cashewnuts till golden to reddish brown and set them aside too.

Now again in the same ghee, add whole pepper and cumin seeds. Let them pop and splutter well.

Then add onion paste to it. Fry till raw smell of onion leaves.

Now stir in ginger + garlic paste. Fry them real good. Maybe again till its raw smell leaves.

Further add salt, turmeric and pepper powder to this. Fry them for few more minutes....till fragrant.

Now add cashew + pista +almonds paste to this. Fry them well. Add 1 cup of water to this. Cover and cook over medium heat. Maybe till it thickens and oil shows up on sides.

Add coconut milk and allow to boil for 3 times.

Finally add fried cashewnuts to this. Cover and cook till the whole-fried nuts are soft/cooked.

Garnish with crisply fried curry leaves.

Its an extreamly rich gravy/curry dish. Its also rich in cholesterol too. So limit your intake. Serve just 1-2 spoons as a side dish. Definetely it tastes good! Try this with pooris or kashmiri pulavs.


Serve them warm along with pooris, pilaf, biriyani, pulkas, chappathi or even plain steam-cooked rice.

8.12.06

Moong Dal Sprouts Salad:

Green gram sprouts Salad. Pachai Payiru - mulaikatti Salad.

Ingredients:

Green gram - 1 cup
Purple/red onions 1 large
Ripe tomatoes 2
Corinader leaves 1 cup
Lemon juice few spoons
Salt
Black salt
Cumin seeds powder 1/4 spoon
Coriander seeds powder 1/4 spoon
Chaat masala powder 1/2 spoon
Olive oil 1/2 spoon.

Method:

Soak green gram in 1/2 cup of water and cover the bowl with clean muslin cloth/cheese cloth. Allow it to sprout. Maybe 2-3 days.

When the sprouts are coming up. Remove the green gram from the bowl and wash it gently.

Transfer the washed sprouts to large bowl. Add salt, black salt, cumin, coriander & chat masala powders to it. Further add olive oil and allow it to stand for 10-20 minutes.

Then add finely chopped onions,tomatoes, coriander leaves & lemon juice on the top. Mix them thoroughly. Leave them in the fridge for 2 hours.

Serve them chilled as a dinner time salad.

Healthy salad.....one should try!

Honey Bread:

Ingredients:

White bread sliced 6-10
Honey 1 small cup
Sweet Orange fruits 4(or orange pulp alone 1 cup full)
Ginger grated 4 spoons
Ghee or Clarified butter 1 small cup(optional).

Method:

Seperate the orange pulp alone carefully without leaving any seeds/skin. Set them aside

Wet gring ginger and filter them to extract strong and thick ginger juice.

To this ginger juice add honey and mix throughly. Further add orange pulp too and mix them. Set this aside for 2 whole hours.

Variation 1:

Now smear this jam(ginger-orange-honey)to the bread and serve.

Variation 2:

Toast the bread and smear a spoonfull of ghee/butter. Then smear this jam over it.

Either treat it as morning breakfast or evenning snack. Its fresh & healthy jam.....one can make it within few minutes.



Kathirikkai Bajji:

Baigan ka Bajji. Brinjal Bajji. Eggplant Bajji. Eggplnat Fritters.

Ingredients:

Eggplant 2 medium size - thinly sliced into roundels.(5mm thickness)
Onion paste 2-4 spoons
Ginger paste 1 spoon
Garlic paste 1 spoon
Garam masala powder/5 spice powder - 1 spoon
Chili powder - 1 spoon
Salt
Lemon juice few spoons.

For Batter:

Gram flour/besan - 1 cup
Corn flour 1-2 spoons
Rice flour 6 spoons
Baking soda 1/4 spoon
Salt
Garam masala/5 spice powder - 1/2 spoon
Chili powder 1/2 spoon
Orange/red food color 1 pinch (optional)

Method:

Slice down the eggplant/brinjal into 5mm thick roundels. Leave them in a bowl of water, well immersed(this will prevent it from discoloring)

In a large wide bowl. Mix all the ingredients(for batter) and make a thick droppig consistency batter. Set this aside.

In a plate, Spread the sliced eggplants and pat dry them with kitchen tissues.

Then coat it with onion-ginger-garlic paste. Rub them well. Maybe add lemon juice and salt too and finish rubbing.

To this eggplant.....dust garam masala powder & chili powder. Let it stand for few more minutes.

In a deep frying, heat oil. Then take....well dusted+coated eggplant slice and dip in the batter.

Fry them in hot oil. Fry few at a time. Never load the oil. Always maintain the stove over medium-high heat. Fry till golden to reddish-orange color.

Repeat the same process for each batch. Leave the fried 'bajjis' over kitchen tissues for few seconds.

Serve hot as an evening snack. Serve along with coconut / mint chutney or tomato / chili sauce.

6.12.06

Peanuts Pakoda: (Country Style)

Groundnut's Pakoda. Phalli Ki Pakodi. Peanuts Pakoda. Verkadalai Pakoda. Nilakkadalai Pakoda.

Ingredients:

Groundnuts/Peanuts - dry 1 bowl full
Chana flour - 1 fistful
Rice flour - 1 fistful
Salt
Baking soda - 1/4 spoon
Ghee/Dalda/ Clarified butter/Vanaspathi - few spoons
Ginger paste 2 spoons
Garlic paste 2 spoons
Corsiander seeds - toasted and powdered 2 spoons
Curry leaves - toasted & powdered - 1 spoon
Chili powder - 2 spoons
Oil for frying.

Method:

In a bowl, bring chana dal flour and rice flour togather. Mix them thoroughly.

In a small cup, add salt, baking soda and ghee/dalda. Mix them well....till they dissolve.

Now add this salt-soda-ghee mixture to the bowl of flour. Mix them thoroughly.

Further add, groundnuts, ginger-garlic paste, chili, curry leaves and coriander seeds powder. Dry mix them first. Then sprinkle very little water to it. Maybe till the groundnuts are evenly coated with the masala.

Heat oil in shallow/deep frying pan. Drop few at a time. Fry till crisp and golden to reddish-brown color.

Repeat the same for each batch.

Leave the fried pakodas over kitchen tissues for few minutes.

Serve warm as an appetizer/ T.V time snack.
Corn Pakoda:

Corn Meal Pakoda. Makka Pakodi. Makka-Chola Pakoda. Makki Pakodi. Corn-Flour Pakora.

Ingredients:

Corn meal - 1/2 cup(coarsely ground corn)
Corn flour - 1/4 cup
Salt
Baking soda - 1/4 spoon
Ghee/Dalda/ Clarified butter/Vanaspathi - few spoons
Mint paste 2-3 spoons
Ginger paste 2 spoons
Garlic paste 2 spoons
Fennel seeds - toasted and powdered 2 spoons
Curry leaves 1 cup
Green chilies 8 thinly sliced into sticks
Onion 4 large thinly sliced
Oil for frying.

Method:

In a bowl, bring corn meal and corn flour togather. Mix them thoroughly.

In a small cup, add salt, baking soda and ghee/dalda. Mix them well....till they dissolve.

Now add this salt-soda-ghee mixture to the bowl of flour. Mix them thoroughly.

Further add, sliced onions, chilies, ginger-garlic-mint paste, curry leaves and fennel seeds powder. Dry mix them without adding any water.

Heat oil in deep-frying pan. Maintaint he stove over medium heat.

From the bowl, transfer handful of mixed flour to a plate. Sprinkle little water over it. Now without making any shape....drop them as 'pakoda' over hot oil. Drop few at a time. Fry till crisp and golden color.

Repeat the same for each batch.

Leave the fried pakodas over kitchen tissues for few minutes.

Serve warm with hot sauce and tomato or chili sauce as evenning snack or as an appetizer.

Soya Milk Shake:

Soya-Banana Shake.

Ingredients:

Soya milk - 2 cups
Chopped banana - 1 cup
Banana essence 1/2 spoon(or vanilla essence)
Sugar 3 spoons.

Method:

In a blender....bring sugar + banana and beat them well.

Then add soya milk and beat them real good, till foamy.

Transfer the content to tall glass-tumblers.

Serve chilled.
Kamarkat:(Country Style)

Hard caramalized Candy. Hard Home-Made Candy. Country Candy.

Ingredients:

Very finely grated coconut - 1 cup
Jaggery 2 cups (Indian brown sugar)
Cardamon seeds powder 1/2 spoon(optional)
Ginger juice 1/4 cup
Ghee 1/2 cup.

Method:

In a kettle, add 1/2 cup of water and boil it. To this add jaggery + cardamon seeds powder.

Wait until they dissolve and comes to boiling stage. Now filter them.

In a heavy bottomed, non-stick or preferably bronze vessel. Heat few spoons of ghee.

Add coconut to it. Fry for few seconds and add the boiled & filtered jaggery to it.

Set the stove in low-medium heat. Using a woodespatula/rod.....constantly stir the mixture.

Let them get caramalized. Occasionally stir in ghee, whenever needed.

Once it comes to semi-solid stage. Remove from stove.

Gheeze your hands with ghee and while they are still hot....Make small candy sized balls out of it.

Spread these candies on a plate/sheet. Allow them to cool to room temperature.

Store them as such in an air-tight container.

Or wrap each candy with individual plastic sheet/butter sheet. Twist the butter-sheets end....like in a candy. Then store in an air-tight container.

Rava Laddu:

Rawa Laadu.

Ingredients:

Bombay rawa - 1 cup
Sugar 1 cup
Grated Coconut 1/2 cup
Finelt chopped cashewnuts 1 fistful
Cardamon seeds powder 1 spoon
Ghee 1 cup.

Method:

Toast rawa till golden color and set aside.

In a blender.....blend togather toasted rawa and sugar togather.

In a small pan, heat ghee and fry the chopped cashewnuts till golden-reddish color.

Bring the blended rawa + sugar in a bowl. To this add heated ghee along with nuts. Further add cardamon seeds powder too. Mix them with hands.

Now makes equal parts out of it and make small balls/ladus and set aside.

Serve warm or later.

4.12.06


Onion Dhaniya Chutney:

Vengaya-Malli Chutney. Piyaz ki Chutney. Ulli Chutney.

Ingredients:

Onion 2 large chopped into chunks
Garlic 6 cloves chopped
Fresh red chilies 3-5 chopped
Coriander seeds 1 fistful
Tamarind paste 1/4 spoon
Salt
Sesame oil few spoons

For Sesonning:

Sesame oil few spooons
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Dry red chilies 3
Curry leaves few
Asafoetida 1/2 spoon

Method:

In a wok, heat oil. Add coriander seeds and fry them till fragrant.

Now add garlic and fresh chilies and fry for few seconds.

Then add onion, salt and tamarind paste to this. Fry till onion turns color and till tamarind's raw smell leaves.

In a blender....blend the same into thick paste. Maybe add 1/4 cup of water. Set this chutney aside.

In a fresh wok. Heat oil. Add mustard and cumin. let it pop well. Then add asafoetida, chana and urad dal. Let it turn to golden color. Then add chilies and curry leaves. Fry till they are crisp and aromatic.

Now run this sesonning over the chutney prepared.

Serve this as a side dish for Idly or Dosa.

1.12.06



Egg Chettinad Gravy:(Chettinad Style)

Muttai Chettinad Kuzambu. Anda in Spicy hot gravy. Gudilu Masala.

Ingredients:

Hard-boiled Eggs 6 - shelled and poked with needle at 4-6 points
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Sesame oil 1 small cup.

To be Roasted Each Seperately and Powdered Togather:

Cloves 3
Cinnamon sticks 2
Black pepper 1 spoon
Cumin 1 spoon
Fennel seeds 1 spoon
Poppy seeds 2 spoons
Cahewnuts 4-6
Coriander seeds 1 fistful
Grated coconut 1 fistful

To be Fried in Little Oil and Wet-Ground into Thick Paste:

Onion 1 large chopped
Ginger 2-3" inch peeled and chopped
Garlic cloves 6 chopped
Tomatoes 2-3
Sesame Oil for frying - 3-5 spoons.

For Garnishing:

Crisply fried Curry leaves 1 cup
Finely chopped Cilantro leaves 1 cup.

Method:

In a heavy bottomed sauce pan, heat oil. Add wet-ground paste to it. Fry real good.

When the raw small leaves and oil shows up on sides, add salt, turmeric, chili and fresh ground powder.Cover and cook over simmer heat.

When gravy like consistency is acheived, add eggs and cook for 2-5 minutes.

Remove from stove and garnish with curry leaves and chopped cilandro leaves.

Serve warm with plain rice, idly, dosa, appam, iddiappam,chappathi, roti or barotta.

Sukku-Malli Coffee:(Tamizhar Style)

Sukku Kaapi. Sukku Coffee. Sukku Tea. Sukku Chaya. Ginger Coffee. Dhania Tea. Adrak Chai. Allam Chai.

Ingredients:

Dry ginger(sukku) 1/2 cup
Black pepper 1/2 cup
Coiander seeds 1 cup
Cardamon seeds 1/4 cup

Ingredients Needed - Just Before Serving:

Sugar/palm sugar(karuppati)2 spoons
Milk 1 cup(optional)
Ghee 1-2 drops.

Method:

Sun dry...all the above mentioned ingredients. Then blend them into fine powder.

Version 1:

Now in a regular milk kettle, heat 1/2 cup of water. Add sugar/karruppati and 2 spoons of above powder. Bring it to boil. Filter it.

Serve the supernatant. Drizzle few drops of ghee on top.

Version 2:

In a regular milk kettle, warm 1/4 cup of water. Add sugar + 2 spoons of above prepared powder. Bring them to boil. Filter them.

To this supernatant add 1 cup of warm milk. Serve hot.

This is one of the refreshing tea/coffee I ever had. Very aromatic and healthy drink. Its good of digesion. So give a try.

Selam Dosai Kadai Special - Podi Dosai

Ellu Podi:

Gingeli Powder. Sesame Powder/Podi.Ellu Podi.

This powder can be used as a side dish for idly and dosai. But here, it is sprinkled on dosai, yeah no biggie...but very tempting. Selam and Coimbatore areas are filled with lots of 'Dosai Kadai' (literally means Dosa Shop). Yes, there one could find one and only dosas on the menu. Innumerably around 2040 different dosas and roughly 50 different side dishes to go with it. Mind blowing, right. I adopted one such recipe here for you'll. Enjoy.

Ingredients:

Black/brown sesame seeds 1 cup
Chana dal 1/4 cup
Urad dal 1/4 cup
Dry red chilies 1/2cup
Black pepper 1 fistful
Asafoetida 3 spoons
Salt

Method:

Dry toast all the above said ingredients except salt.

Then blend them alng with salt to coarse powder.

Cool them to room temperature and store tem in an air-tight container.

Serve them along with spoonful of ghee/sesame oil as a side dish for Idly and Dosai.

Mundhiri Podi:

Cashewnuts Podi. Jidi Pappu Podi.

Ingredients:

Cashew nuts 1 cup
Dry coconut - grated 1/2 cup
Dry roasted chana dal/pottukadalai 1/2 cup
Dry red chilies 1/4 cup
Curry leaes few
Asafoetida 1-2 spoons
Salt

Method:

Dry toast all the above said ingredients(except salt) each separately.

In a blender, add the above toasted ingredients and salt. Blend it to coarse powder.

Cool them to room temperature and store in an air-tight container.

Serve them along with few spoons of ghee/sesame oil as a side dish for Idly and Dosa.




Aloo Bonda:

Potato Bonda. Urulai-Kizhangu Bonda. Masala Bonda.

This is the only snack I like, when I was studying in Madras University. I hate mess food on the whole. Most of months, my mess comes as 'NIL'! I managed myslef eating out! Thanks to Ponnusamy, Anjappar, Atlantic, Residency, Naidu Mess.....

Generally.....in the hotel/mess, they used to make this with left over 'aloo masala'. One can prepare fresh masal at home ot use your poori masal left overs. I prefer to make fresh one here.

Ingredients set 1:

Potato 1 large - cooked and mashed
Onion 1 small chopped
Garlic 3 cloves chopped
Green chilies 3 finely chopped
Curry leaves few chopped
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Turmeric powder 1/4 spoon
Salt
Ghee few spoons.

Ingredients set 2:

Gram flour 1 cup
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder 1 spoon
Oil for deep frying.

Method:

In a kadai/wok. Heat ghee. Add mustard and cumin seeds. Let them pop well.

Now add green chilies, curry leaves and garlic pieces to it. Fry them till fragrant.

To this add chopped onion and fry real good. Followed by add mashed potato. Add salt, turmeric powder too. Cook them over medium heat till there is no moisture. Maybe it should be thick like a batter.

Now make equal parts out of it. Like round balls.

In a seperate bowl. bring all the set-2 ingredients togather except oil. Make a thick batter out of it.

Heat oil in deep frying pan. Dip the potato balls in the batter prepared above and deep fry them in oil Fry few in each batch.

Serve warm as a snack.
Kappa Bonda:

Topiaca Bonda. Maravalli-Kizhangu Bonda. Masala Bonda.

Ingredients set 1:

Topiaca 1 large - cooked and mashed
Onion 1 small chopped
Garlic 3 cloves chopped
Green chilies 3 finely chopped
Curry leaves few chopped
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Turmeric powder 1/4 spoon
Salt
Ghee few spoons.

Ingredients set 2:

Gram flour 1 cup
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder 1 spoon
Oil for deep frying.

Method:

In a kadai/wok. Heat ghee. Add mustard and cumin seeds. Let them pop well.

Now add green chilies, curry leaves and garlic pieces to it. Fry them till fragrant.

To this add chopped onion and fry real good. Followed by add mashed topiaca. Add salt, turmeric powder too. Cook them over medium heat till there is no moisture. Maybe it should be thick like a batter.

Now make equal parts out of it. Like round balls.

In a seperate bowl. bring all the set-2 ingredients togather except oil. Make a thick batter out of it.

Heat oil in deep frying pan. Dip the topiaca balls in the batter prepared above and deep fry them in oil Fry few in each batch.

Serve warm as a snack.

Sago Fritters / Sabudana Vada / Jowarisi Vadai





Saago Vadai:

Saabudana Vada. Sago Vada.Jawarisi Vadai.

Ingredients:

Sago 1 cup
Peanuts/cashewnuts - toasted and grated 1/4 cup
Finely chopped green chilies 6
Ginger 2" inch - peeled ad finely chopped
Finely chopped curry leaves 1 fistful
Salt
Baking soda less than 1/4 spoon
Rice flour 1 fistful
Cooked and mashed potato 1
Oil for deep frying.

Method:

Soak sago in plain water for 7-10 hours. Then strain and drain them.

To this, add all the above mentioned ingredients, except oil.

Make a thick dough. Make equal parts out of it. Shape them into fritters/vada.

Heat oil in a kadai/wok. Deep fry these vadai till crisp and reddish-brown.

Repeat the same for each batch. Fry only few at a time.

Serve warm along with kara-chutney/tomato chutney.