Ingredients:
Gingelly oil 2-3 tbsp
Tamarind paste - 2 tsp (vary based on preference
Masala to grind:
Hing - a pinch
Dhaniya 2 tsp
Kadalai paruppu 1 tsp
Methi ½ tsp
Pepper ¾ tsp
Red chillies 2-3 (or Byadige chillies 4-5)
Handful of curry leaves washed and dried
Method:
Roast all masala including curry leaves, in 1 tsp oil. Optionally add about 1.5 tsp sambar powder and roast.
Heat 2 tbsp Gingelly oil in a pan. Splutter mustard seeds. Add tamarind paste, and 1-2 glasses water. Add ground mixture, mix well and boil for 5-10 mins. Optionally add powdered jaggery. Serve mixed with hot rice. You can store this for several days in the fridge if you let most water evaporate and make a thick paste.
Sunday, March 21, 2010
Saturday, March 13, 2010
Pulikaachal
Puliyogare/Puliyodarai mix is also known as Pulikaachal. This mix can be stored in the refrigerator for upto a month. Take care not to touch the mix with your fingers while or after cooking, and to store in an airtight container for longer shelf life.
Ingredients:
Tamarind – 2 large lemons size
Mustard seeds – 1 tsp
Peanuts – ½ cup
Jaggery – 1 lemon size
Turmeric powdr- ½ tsp
Gingely Oil – 1 cup
Black Sesame seeds – 1 tsp
Hing – size of 2 pepper corns
Curry leaves 10 bunches
Salt to taste
To Grind:
Black Sesame seeds – 1 tsp
Methi – 1 tsp
Black Pepper corns – ½ tsp
Whole Dhaniya – 1 tsp
Channa dal – 1½ tbsp
Jeera – ½ tsp
Dry Red chillies – 6 or 7
Preparation:
Extract juice from tamarind and dilute it to make 2 glasses.
Wash curry leaves well, and let them dry for a while.
Roast groundnuts and 5-6 bunches of washed and dried curry leaves in 1 tbsp oil. Keep aside.
Method:
Take 1 tbsp oil in tava, and fry all the ingredients for grinding along with 4-5 washed and dried curry leaf bunches. Set to cool, and grind to a semi-fine powder.
Heat 2 tbsp oil in tava. Splutter mustard seeds, add sesame seeds, hing and 2-3 red chillies. Add turmeric powder and sauté. Pour the tamarind extract (2 glasses), add salt and jaggery and let boil. Simmer for 10 minutes. Add the ground mixture and mix well.
If it looks dry, add more oil and simmer till the right consistency is reached. Turn off heat and add the roasted groundnuts and curry leaves.
To serve, cook rice and let cool well. Mix with 2 tsp gingelly oil. Add required pulikaachal and mix well. Enjoy with appalam or a vegetable of your choice or plain thick curds!
Ingredients:
Tamarind – 2 large lemons size
Mustard seeds – 1 tsp
Peanuts – ½ cup
Jaggery – 1 lemon size
Turmeric powdr- ½ tsp
Gingely Oil – 1 cup
Black Sesame seeds – 1 tsp
Hing – size of 2 pepper corns
Curry leaves 10 bunches
Salt to taste
To Grind:
Black Sesame seeds – 1 tsp
Methi – 1 tsp
Black Pepper corns – ½ tsp
Whole Dhaniya – 1 tsp
Channa dal – 1½ tbsp
Jeera – ½ tsp
Dry Red chillies – 6 or 7
Preparation:
Extract juice from tamarind and dilute it to make 2 glasses.
Wash curry leaves well, and let them dry for a while.
Roast groundnuts and 5-6 bunches of washed and dried curry leaves in 1 tbsp oil. Keep aside.
Method:
Take 1 tbsp oil in tava, and fry all the ingredients for grinding along with 4-5 washed and dried curry leaf bunches. Set to cool, and grind to a semi-fine powder.
Heat 2 tbsp oil in tava. Splutter mustard seeds, add sesame seeds, hing and 2-3 red chillies. Add turmeric powder and sauté. Pour the tamarind extract (2 glasses), add salt and jaggery and let boil. Simmer for 10 minutes. Add the ground mixture and mix well.
If it looks dry, add more oil and simmer till the right consistency is reached. Turn off heat and add the roasted groundnuts and curry leaves.
To serve, cook rice and let cool well. Mix with 2 tsp gingelly oil. Add required pulikaachal and mix well. Enjoy with appalam or a vegetable of your choice or plain thick curds!
Monday, March 8, 2010
Sarkarai Pongal
Ingredients:
Mung dal/Payatham paruppu – 2 teaspoon dry roasted
Raw rice (normal cooking rice) – ½ cup
Milk – ½ cup
Jaggery – 1 cup
Pachai karpuram
Elaichi powder - a pinch
Cashews, raisins - handful
Method:
Cook rice, mung dal together along with milk and 3 cups water in a pressure cooker.
Powder the jaggery and add 2 spoons water and heat. After jaggery melts, add the cooked and mashed rice mixture and mix well. Add ghee and roasted cashwes and raisins. Add a pinch of pachai karpuram and elaichi powder.
Mung dal/Payatham paruppu – 2 teaspoon dry roasted
Raw rice (normal cooking rice) – ½ cup
Milk – ½ cup
Jaggery – 1 cup
Pachai karpuram
Elaichi powder - a pinch
Cashews, raisins - handful
Method:
Cook rice, mung dal together along with milk and 3 cups water in a pressure cooker.
Powder the jaggery and add 2 spoons water and heat. After jaggery melts, add the cooked and mashed rice mixture and mix well. Add ghee and roasted cashwes and raisins. Add a pinch of pachai karpuram and elaichi powder.
Wednesday, February 24, 2010
Onion Pakoda
Ingredients:
Besan (kadalai maavu) – 50 gms
Rice flour – 100 gms
Maida – 10 gms
Groundnuts or cashews – 1 tbsp
Finely chopped onion – 3 small
Curry leaves
Red chilli powder – 1 tsp
Salt to taste
Hing (asofoetida)
Oil to fry
Method:
Fry ground nuts or cashews in oil and keep aside. Mix all the flours in a bowl. Add chopped onions, chilli powder, salt, hing, curry leaves to the flour mixture. Add 1 tbsp of hot oil to the mixture. (The hot oil adds crispiness to the pakoda. This is a healthier option compared to the alternative of adding 1 tsp baking soda.) Add water gradually to make pakoda dough. (Dough consistency should be similar to paratha dough). Set aside for 5 mins.
Heat the oil in a pan. Reduce flame to medium after oil becomes hot. Deep fry small portions of the dough, and fry till pakodas becomes golden brown. Serve hot with coconut chutney and tea :)
Besan (kadalai maavu) – 50 gms
Rice flour – 100 gms
Maida – 10 gms
Groundnuts or cashews – 1 tbsp
Finely chopped onion – 3 small
Curry leaves
Red chilli powder – 1 tsp
Salt to taste
Hing (asofoetida)
Oil to fry
Method:
Fry ground nuts or cashews in oil and keep aside. Mix all the flours in a bowl. Add chopped onions, chilli powder, salt, hing, curry leaves to the flour mixture. Add 1 tbsp of hot oil to the mixture. (The hot oil adds crispiness to the pakoda. This is a healthier option compared to the alternative of adding 1 tsp baking soda.) Add water gradually to make pakoda dough. (Dough consistency should be similar to paratha dough). Set aside for 5 mins.
Heat the oil in a pan. Reduce flame to medium after oil becomes hot. Deep fry small portions of the dough, and fry till pakodas becomes golden brown. Serve hot with coconut chutney and tea :)
Monday, February 22, 2010
Rava laddu
Ingredients:
Rava – ½ kg
Sugar – ½ kg
Ghee – 1 cup
Cashews – 50 gm
Elaichi – 5 or 6
(Sugar and ghee quantities can be varied as per taste)
Method:
Dry roast rava in a pan till light brown. Set aside to cool. Grind the cooled rava to a smooth powder. Powder sugar separately and mix with powdered rava. Heat ghee in a kadai, fry the cashews (cut into tiny pieces) and keep aside. Pour heated ghee along with fried cashews and powdered elaichi to the sugar-rava mixture. While the mixture is still hot, make laddus. If required, add more heated ghee so that it can be molded easily into a laddu. Alternatively heat the mixture in low flame on gas stove for few minutes and make the laddus.
Rava – ½ kg
Sugar – ½ kg
Ghee – 1 cup
Cashews – 50 gm
Elaichi – 5 or 6
(Sugar and ghee quantities can be varied as per taste)
Method:
Dry roast rava in a pan till light brown. Set aside to cool. Grind the cooled rava to a smooth powder. Powder sugar separately and mix with powdered rava. Heat ghee in a kadai, fry the cashews (cut into tiny pieces) and keep aside. Pour heated ghee along with fried cashews and powdered elaichi to the sugar-rava mixture. While the mixture is still hot, make laddus. If required, add more heated ghee so that it can be molded easily into a laddu. Alternatively heat the mixture in low flame on gas stove for few minutes and make the laddus.
Saturday, February 20, 2010
Rava Kesari
Ingredients:
Rava/Sooji (unroasted) – 1 cup
Sugar – 2 cups
Ghee – ½ cup
Kesari powder/coloring powder - red colour
Cashews, raisins
Elaichi
(Sugar and ghee quantities can be varied as per taste)
Method:
Fry cashews and raisins in ghee and keep aside. Heat remaining of the ghee in a pan, add rava and fry till it becomes light brown. In a separate vessel, boil 2 and a half cups water. Simmer the pan with rava, and add the boiled water to the fried rava and stir well. Ensure no lumps are formed. After rava is cooked, add the sugar and kesari powder. Keep stirring and add the remaining ghee, keeping the gas in low flame. Add fried cashews and raisins.
Rava/Sooji (unroasted) – 1 cup
Sugar – 2 cups
Ghee – ½ cup
Kesari powder/coloring powder - red colour
Cashews, raisins
Elaichi
(Sugar and ghee quantities can be varied as per taste)
Method:
Fry cashews and raisins in ghee and keep aside. Heat remaining of the ghee in a pan, add rava and fry till it becomes light brown. In a separate vessel, boil 2 and a half cups water. Simmer the pan with rava, and add the boiled water to the fried rava and stir well. Ensure no lumps are formed. After rava is cooked, add the sugar and kesari powder. Keep stirring and add the remaining ghee, keeping the gas in low flame. Add fried cashews and raisins.
Sunday, February 14, 2010
Thogayal
Paati says: The difference between Thogayal and Chutney is that chutney almost always contains raw ingredients (for eg. coconut chutney which is served with idli/dosa), whereas Thogayal almost always contains cooked/roasted ingredients. Thogayal is primarily meant to be eaten mixed with rice. It can also be served as a side for Dosa, idly and the likes. There are innumerable types of Thogayal. The following are 2 basic Thogayal recipes. Alter them slightly to get brand a new Thogayal!
THENGAI THOGAYAL:
Ingredients:
White Urad dal (whole or split) - 2 tbsp
Coconut gratings - 1 cup
Red chillies - 3 or 4
Hing - a pinch
Salt -to taste
Cooking Oil - 1 tsp
Method:
Roast Urad dal, red chillies, hing in 1 tsp oil, till dal turns medium brown. Add coconut gratings, saute for 2 minutes. Turn off heat, let cool and grind in a mixer with salt. You can add litle water to aid grinding, but avoid as much as possible.
VARIATIONS:
Instead of coconut gratings,
* Add roughly chopped onions for Onion Thogayal. The onions should be well cooked before you transfer it to the mixer. Raw onions ruin the thogayal.
* Add roughly chopped vegetables for Vegetable Thogayal. Vegetables like carrot, bottle gourd, yellow pumpkin (parangikkai), are especially Thogayal-friendly.
* Add peeled, chopped pieces of ridge gourd (peerkangai). This makes a delicious thogayal especially if the gourds are in season.
In addition to coconut gratings,
* Add washed and chopped mint (pudina) or coriander (kothamalli) leaves. Saute till the leaves are soft.
Paati says: You get it now. Urad dal, red chillies and hing are common across all the Thogayals. The rest is upto your imagination!
PARUPPU THOGAYAL:
Ingredients:
Tur dal - 1 cup
White Urad dal (whole or split) - 1 tbsp
Hing - a pinch
Pepper - ½ tsp
Red chillies - 2
Method:
Roast all ingredients in 1 tsp oil till urad dal turns medium brown. Optionally add 2 tsp coconut gratings (traditionally Paruppu Thogayal has no coconut though!) and saute for a minute or two. Turn off heat, let cool and grind in a mixer with salt. You can add litle water to aid grinding, but avoid as much as possible.
THENGAI THOGAYAL:
Ingredients:
White Urad dal (whole or split) - 2 tbsp
Coconut gratings - 1 cup
Red chillies - 3 or 4
Hing - a pinch
Salt -to taste
Cooking Oil - 1 tsp
Method:
Roast Urad dal, red chillies, hing in 1 tsp oil, till dal turns medium brown. Add coconut gratings, saute for 2 minutes. Turn off heat, let cool and grind in a mixer with salt. You can add litle water to aid grinding, but avoid as much as possible.
VARIATIONS:
Instead of coconut gratings,
* Add roughly chopped onions for Onion Thogayal. The onions should be well cooked before you transfer it to the mixer. Raw onions ruin the thogayal.
* Add roughly chopped vegetables for Vegetable Thogayal. Vegetables like carrot, bottle gourd, yellow pumpkin (parangikkai), are especially Thogayal-friendly.
* Add peeled, chopped pieces of ridge gourd (peerkangai). This makes a delicious thogayal especially if the gourds are in season.
In addition to coconut gratings,
* Add washed and chopped mint (pudina) or coriander (kothamalli) leaves. Saute till the leaves are soft.
Paati says: You get it now. Urad dal, red chillies and hing are common across all the Thogayals. The rest is upto your imagination!
PARUPPU THOGAYAL:
Ingredients:
Tur dal - 1 cup
White Urad dal (whole or split) - 1 tbsp
Hing - a pinch
Pepper - ½ tsp
Red chillies - 2
Method:
Roast all ingredients in 1 tsp oil till urad dal turns medium brown. Optionally add 2 tsp coconut gratings (traditionally Paruppu Thogayal has no coconut though!) and saute for a minute or two. Turn off heat, let cool and grind in a mixer with salt. You can add litle water to aid grinding, but avoid as much as possible.
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