Showing newest 13 of 24 posts from December 2010. Show older posts
Showing newest 13 of 24 posts from December 2010. Show older posts

29.12.10

Manathakali Masiyal / Black Nightshade Berries Chutney




Manithakali Masiyal:(Country Style)

Ingredients:

Black nightshade berries 1 cup
Thoor Dal 1 small cup
Green chilies 6
Garlic 6-7 beads
Onion 1 medium
Tomatoes 1-2
Salt
Turmeric powder 1/4 spoon
Tamarind paste 1/4 spoon
Oil few spoons.

For Seasoning:

Thallipu Vadagam 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 1 pinch
Peppercorns 2
Asafoetida 1/4 spoon
Dry red chilies 1
Urad dal 1/4 spoon
Curry leaves few
Sesame oil few spoons.

Method:

Wash and clean the berries.

Cook thuvar dal in a pressure cooker till tender. Set aside.

In a wide wok, heat oil. Add chilies, garlic, onion and tomatoes. Fry them real good.

Then followed by berries. Add salt and turmeric to it.

Add a cup of water and cook them tender.

When they are almost done...add 1/4 of tamarind water.

Remove them from stove(make sure there is not more water). Now coarsely grind them in a mann-chatti/blender. Then add cooked thoor dal and blend once again.

In a separate pan, heat oil. Add seasoning items. Run this seasoning over the masiyal made above.

Serve warm to go with your steamed rice.

27.12.10

Corn Fritters / Macachola Vadai / Maize Vada





Makkachola Vadai:(Reposting)

Ingredients:

Oil for deep frying
Field corn kernels, soaked
Chana dal 1 cup
Onions finely chopped
Green chilies finely chopped
Salt
Cilantro leaves
Curry leaves
Ginger 2" grated
Garlic paste 1/2 spoon
Dry red chili flakes
Fennel seeds 1/2 spoon

If you are not so much into spices...skip the last 3 mentioned items.

Method:

Soak the corn kernels and chana dal for about 2-3 hours and coarsely grind them, by adding very less water.

Now throw in all the spices and stuff mentioned above...bring it to vadai consistency batter.

Heat oil in a shallow frying pan, shape them and shallow fry till crisp and nice.

Serve warm as a tea time snack.

25.12.10

Lemon Sevai / Sandhagai - Kovai Special





Lemony Iddiappam:

Lemon String Hoppers. Lemon Rice Noodles. Elimicham Pazham Iddiappam. Lemon Iddiappam Upma. Iddiappam Upma. Thallicha Iddiappam.

When my Dad was in service at Coimbatore district...one of his subordinate plus good friend, late.Manikam...introduced us to this special delicacy, Lemon Sevai...prepared only at Kovai district! Coimbatore is located near Kerala border, so most of the dishes are kind of fused between Kerala and Tamil Nadu cuisine! I mean perfect amalgamation! Manikam uncle(we used to call him Manik Basha)is a big foodie, he has special inclination towards his native recipes...he would overwhelmingly pick a perfect restaurant for us to dine, every weekend. He used to suggest tips' of ordering some particular dish in a particular restaurant...kind of well-buffed with local specialties:) I was very skeptical to try this 'lemon sevai', when he suggested...but later' found the recipe very interesting, steam cooked iddiappams, low in kilo joules, minimally spiced, less oil, easy on digestion...very light, made it as a perfect tiffin:)

Ingredients:

Iddiappam
Salt
Turmeric powder 1/4 spoon
Lemon juice 1/2 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Asafoetida 1/4 spoon
Green chilies 6-8 slitted or chopped
Ginger 2" peeled and chopped
Curry leaves 1 few
Onion 1 chopped(optional)
Coconut oil few spoons.

Method:

Bring the left over iddiappam or fresh in a wide tray. Chop them down into tiny pieces.

Heat oil in a separate pan. Add mustard, cumin, asafoetida, cashew nuts, chana and urad dal. Let them pop and splutter well. Further add ginger, chilies and curry leaves.

Now add little salt, turmeric and lemon juice. Bring this to boil and remove from heat.

Mix this above concoction to the iddiappam pieces. Using blunt spatula....mix them thoroughly. If needed add few spoons of hot oil. Pack them up in a small narrow vessel, and set aside for at least 1-2 hours...this actually brings up the flavor while serving.

Serve warm as a light tiffin. Perfect for breakfast or dinner.

23.12.10

Arcot Nawab Kabab / Mutton Bonda - Regional Special







Mutton Kabab:

Ingredients:

Mutton
Ginger-garlic paste
Salt
Turmeric 1/4 spoon
Chili powder
Garam masala powder 1/4 spoon
Cumin seeds 1/2 spoon
Oil few spoons.

For Batter:

Besan/kadalai maavu 1-2 cups
Mutton cooked water
Ginger-garlic paste 1/4 spoon
Green chilies 6 chopped
Shallots chopped
Curry leaves finely chopped
Cilantro leaves - chopped
Mint leaves chopped
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Garam masala powder
Oil for deep frying.

Method:

Cook mutton in a pressure cooker with little salt in it. Once it is tender, remove the pieces and set aside. Do not throw the water...we can use it for mixing the batter.

Now, fry this mutton with above mentioned spices, set aside.

Meanwhile mix the batter with above mentioned ingredients, except oil. Maybe till dropping consistency.

Heat oil in a wok, dip pieces of meat in the batter and fry the same. Allow this to turn golden to reddish brown and crisp.

Serve warm as a tea time snack.

22.12.10

Vegetables White Korma / Kaikari Vella Kurma - Hotel Saravana Bhavan Style






KaiKari Vella Kurma:(Restaurant Style)

As I told you all before' AK is a big fan of Hotel Saravana Bhavan food, whereas I am totally against it or any Vegetarian restaurant food' for that matter! Its kind of hard for me to find something interesting in the menu! I can't imagine a meatless diet while eating out:( Anyhow, when we visited India recently...my Dad was very thoughtful to take him to his favorite place. He was thrilled to sample the authentic Tamil Breakfast:)...its been ages we have eaten a 'fair breakfast' in the morning. Our usual's are 'black coffee or Corn flakes or rarely some toast' or simply a cup of orange juice:( Well, maybe I should agree that, even though' it is the same usual tiffin items' in the menu(like idly, dosa, vada, pongal, poori etc)...however the 'taste' was absolutely stunning. The food was impeccable. This particular korma was ultimate, simply out of this world. As soon as I arrived back home...I went to different length of procuring the best coconuts' in the market to recreate the same recipe:):) It turned out fairly decent' so here you go...

Ingredients:

Mixed vegetables 1/2 kilo
Coconut one, grated and pureed
Salt
Green chilies 3-6 sliced
Cloves 2
Cinnamon 1
Cardamom 3 crushed
Bay leaf 1
Onion 1 grated
Ginger pate 1 spoon
Coconut oil (preferably).

Method:

Heat oil, in a wok...add cinnamon, cloves, cardamom and bay leaf.Wait till it crackles.

Now add sliced chilies, ginger paste and followed by onion paste...saute for few minutes in oil, till fragrant. Add salt and vegetables, cover and cook till tender.

Now add coconut puree and continue cooking over low-medium heat. Once the raw odor of the gravy leaves the pan, oil shows up on top...remove from heat.

Serve warm to go with your appam or iddiappam.

21.12.10

Keema Idly / Mini Idlies with Minced Meat - Taj Special






Keema Idly:

I vividly remember this particular dish, that I have tasted from Taj Coromandel hotel, Chennai. When I was studying at Chennai...myself and my Dad used to dine out a lot. It was lot of fun' to escape from the usual hostel food. I used to long for those Wednesdays...when Dad used to come to my end of the city,...then,somehow we squeeze our time-in and goof around.

Recipe:

Keema Thokku

Idly

20.12.10

Yam Cutlet / Suran Cutlet / Senai Kizhangu Cutlet







Yam Fritters:

Ingredients:

Yam 1/4 kilo
Green chilies 6 chopped
Shallots 3-4 chopped
Ginger-garlic paste 1 spoon
Salt
Turmeric 1/4 spoon
Garam masala 1/4 spoon
Fennel seeds 1/2 spoon
Curry leaves few chopped
Cilantro leaves few chopped
Oil for pan-frying.

Method:

Peel the yam and cube them down. Boil them with salt till tender.

Mash the yam, add all the above mentioned ingredients to it, except oil.

Make equal parts out of it, pat them into desired shape.

Fry in hot oil, briefly on both the sides. Maybe till golden to reddish brown and crisp.

Serve as an evening snack.

16.12.10

Steamed Makkacholam / Steamed Field Corn



Steamed Field Corn:

Okay, I agree...its not exactly a recipe to be posted here! But you see, munching on field corn in U.S(not the sweet corn) was one unfulfilled wish to me and AK. One day...I happened to spot a cart full of field corn, placed outside the local farmer's market! When I bagged few, the owner and friend Liz was so reluctant to sell it to me...she was insisting that it is not 'as sweet as I think...its very starchy and Malar, I would not sell that kind of stuff to you:( Hmmmm, its culture thing to expect everything sweet and soft here. Being an Indian, I wanted something grainy-coarse and starchy:) Well, anyhooo...the one which I bagged that day was also 'kind of sweet:( When we visited India, recently...AK was so upset to see 'American Sweet Corn' in ever Super Market! Oh, even the pushcart vendors these days, sold only'sweet corn - butter flavored' :( at the exhibitions and beach !!He was going on like this...whats wrong with this people!!! Later, when we arrived back here, we persuaded one of our family friend, John...who owns few acres of corn field, at Water Valley. So, he promised us' he will raise at least 10 plants solely for us, the old fashioned field corn! We waited too long for it to arrive...Duh...finally I was so thrilled to hold them! As I steamed the 'corn' it stirred up all the nostalgic past of childhood... how we used to buy these 'cholams' way back from School...and as the earthly flavor filled the room, it really did' fulfilled our wish:)

Award & 7 Honest Things About Me


Guess what? I received an Award and being tagged - Again. This time by Gayathri. Thank you so much, dude:) Its fun to talk about myself and am sort of doing it on daily basis, with little hindrance, for years(blogging, I mean).

Here you go, Honest Me Me:

1. I am accident prone:( I always hit or dash at any nearby objects, like coffee table, counter top, closet door etc. I have developed lots of cuts and bruises...while juggling the glass articles. I am pretty much attracted to any car bumper while driving in the downtown, especially. I am like a magnet to these hot oil, thick soup and any flammable substances...its easy to associate me with some sort of fire-accident, now and then. People say...I am completely blind:(

2. I have severe sleeping disorder problem. I wake up for even teeny noise that is made in Antarctica! I drink warm milk, listen to soft music, zero the lights, use lavender and I even tried reading chemistry text books...still can't sleep or stay asleep in peace.

3. There is a freaky thing about me, which really scares my friends: 'I am a horror movie lover', not just like-like kind, I schedule it with care. When, the weather is dark and perfect (like snowy winter/ rainy-dark Sunday noon or simply midnight)...and you know, I already live in the woods with no people around for next 20 miles. I'd pick up the best freaky movie ever and watch it, all alone:):) Guess, I am completely addicted to those brain chemicals, that coddles me with 'fear and thrill':)

4.Grr, Each time I visit India...I keep a track of my Dad's Grocery list. So, whatever he buys, goes and stays at wrong places in my body!! So, it is only my benefit...I'd hand out the list. Well, it took me 5 pounds of power lifting, 40 minutes of brisk walking, 500 geo-jumping, and one hour of yoga (and that is for two straight months) to undo all the damage I have caused to myself in India (eating those sweets and fried food)!!!

5. Well, I would officially call this month, as 'Best Bragging Month of the Year'. Yeah...I attended couple of interviews, where they asked me all awful questions(psychology it seems)and I have been invited to talk about myself on a Career Day, at Oxford Middle school and Lafayette High school. Guess, I could go there...whenever I need a ego-boost, these kids already think I am some sort of genius:)

6. Now a days, its easy to pick up a note-pad and write, than to have a real conversation with anyone! I am keeping my conversations very short or I will be busy forming sentences in my mind - thinking whether this is appropriate or what!! And I easily fall asleep when people go on and on with boring details...esp family crap / something about cars n machines:(

7. I have seen people say...if they have 'Life Rewind Button' they would love to go back to their pasts!!! Oh man, I cringe going back to those horrid school days...bundles of books n boring classes:( Wish, if I had that rewind button...I wouldn't have wasted so much time in Carnatic music:(

Most Importantly, I would like to forward this award and expect Honest MeMe from everyone:)

1. Do you own a blog, not necessarily a food blog?

2. Thanks for patient reading my scribblings, here today:)

3. Please grab the award and feel free to talk about yourself...we are ready to hear:)

15.12.10

Alu - Mutton Korma / Urulai kizhangu - Mutton Thanni Kuzhambu





Potatoes and Mutton Curry:

Bahara Khaana
and Alu-Mutton Qorma is a match made in heaven.

Ingredients:

Mutton 1/4 kilo - with bones, fat-trimmed
Large potatoes - peeled and sliced
Green chilies 3 sliced
Curry leaves few
Onion paste 1 cup
Ginger-garlic paste 1/2 spoon
Tomato crushed 1
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Bay leaves few
Cloves 3
Cinnamon 1 stick
Fennel seeds 1 spoon
Oil few spoons
Cilantro leaves few
Coconut few pieces - ground to paste.

Method:

Pressure cook the meat, with little salt in it...till tender.

Heat oil in a deep, heavy bottomed vessel. Add the whole spices followed by curry leaves and chilies.

Now, add the onion paste, ginger-garlic paste. Fry real good, till fragrant.

Followed by tomato and potatoes, cover and cook. Maybe add 1-2 cups of water.

Once the potatoes are done, add the powdered spices plus meat. Allow this to boil, without lid.

Further add coconut paste and reduce heat. Once it turns aromatic, remove from heat.

Garnish with cilantro leaves.

Serve warm along with main course.

14.12.10

Senai Kizhangu Masala Varuval / Suran Subzi / Spicy Yam Fry





Senai Kizhangu Masala Varuval:

Ingredients:

Yam - sliced into chips
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Garam masala powder 1/4 spoon
Fennel seeds powder 1 spoon
Cumin seeds powder 1/2 spoon
Pepper powder 1/4 spoon
Tamarind paste 1/2 spoon
Curry leaves few
Oil for pan frying.

Method:

In a wide vessel, mix all the above spice powders, salt and tamarind. Coat them to the yam chips. Allow this to marinate for 2-3 hours.

Then shallow fry them in hot oil, until crisp and reddish brown.

Ta-da, its ready to dig-in...that is why I categorized it under 'Appetizers':)

Ragi Idly / Kezhvaragu Idly / Finger Millet Steamed Cakes





Raagi Idli:

Ingredients:

Ragi flour 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon
Salt
Baking soda 1 pinch
Oil few spoons.

Method:

Soak the urad dal and the seeds overnight and wet-grind it to smooth paste.

Now mix ragi flour, salt and soda to it. Allow this to ferment.

Grease the idli molds and steam cook the ragi idlies for at least 12-14 minutes.

Enjoy with chutney or sambhar.

12.12.10

Paal Paniyaram - Country Style Dessert





Pal Paniyaram:


Ingredients:

For Paniyaram:

Rice flour 1 cup
Grated jaggery 1/2 cup
Cardamom 3crushed
Grated coconut 4-7 spoons
Oil for frying/ghee.

For Pal:

Coconut 1 whole - grated and pureed
Farm fresh milk 1 liter
Cardamom 6-7 crushed
Sugar 1 cup.

Method:

In a wide vessel, heat milk, reduce it into half of its original volume.

Further add coconut puree, cardamom, sugar and continue boiling.

Meanwhile, make a thick batter out of all the ingredients mentioned at 'paniyaram', except oil.

Now heat oil in a pan and fry the spoonful of batter...maybe in low-medium heat, till the turn golden brown.

Now drop the same in the milk above. Remove from heat.

Serve warm, or at room temperature or chilled.

Enjoy as a dessert:)