The Tastes of South India

Veggie bread cutlets and Awards!

2011-08-30T22:07:00.001+03:00

Bread cutlets can be prepared in many different ways. We can add just onion and spices or to make it more nutritious we can add vegetables. In this recipe, I am using oats bread. One interesting accompaniment with the cutlet is raitha.

Here is a recipe for bread cutlets.

Ingredients:

Bread - 4 slices

Potato (Cooked and mashed) - 2 big

Carrot (Grated) - 1

Beetroot (Grated) - 1

Beans (Chopped finely) - 10

Garam masala - 1 tsp

Green chilli (Chopped finely) - 2

Salt

Lemon juice - 1 tsp

Coriander leaves (Chopped finely) - 1 tbsp

Oil for shallow frying

Method:

Boil potato, peel and mash. Keep aside.

Grate the carrots and beetroot. Add chopped beans to this and steam add

ing a little salt, till they are cooked. Squeeze out the water from the vegetables.

Soak bread in water and mash it.

Now mix all the ingredients together. Take care that the mixture is not watery. In case it is then add bread crumbs to the mixture.

Take a small quantity and flatten it to any desired shape.

Heat a pan. Add little oil and fry the cutlet on both side till it turns golden brown.

Serve hot with raitha, sauce or chutney.

Preparation Time: 30 min

Serves: 4 people

Awards:

We are truly honored to receive these awards from our dear friend Jay!

Vanilla and Sugar Cookies

2011-08-19T22:43:00.010+03:00

Hello everyone! Its indeed been a real long while away from the blogging world! Missed it much. So back with this cookie recipe inspired from one of the cookery videos by Laura Vitale. My elder son loves cookies and I have always wished to prepare some for him at home rather than buy from the market. So here it is!

Ingredients:
Wheat flour: 2 cups
Sugar: 1 cup + 1/2 cup for rolling the cookie dough
Baking soda: 1/4 tsp
Baking powder: 1/4 tsp
Salt: A pinch
Unsalted butter: 1 cup
Milk: 1/4 cup
Vanilla extract: 1 tsp

Method:
Preheat the oven to 180 deg C. In a large bowl, mix all the dry ingredients. Then incorporate the butter into the flour mixture. Add milk slowly into the flour till you get a smooth batter. Make small balls and roll it on sugar till evenly coated. Place it on a baking tray lined with baking sheet. Bake for about 15-20 minutes.
Relish the cookies and watch out for the top layer!

Preparation time: 30 minutes
Quantity yield: 15

Beetroot Pancakes / Beetroot Dosa

2011-08-09T22:07:00.014+03:00

Yesterday we were bored of eating rice and chappathi/paratha for dinner. So decided to have something simple yet nutritious and tasty. My husband mentioned about beetroot cutlet at his office canteen. Based on that he came up with this quick recipe for beetroot pancakes/dosa. It tastes very good with onion-tomato raitha.

Here is the recipe.

Ingredients:
Beetroot - 3 Grated
Cornflour - 2 tbsp

Rice flour - 2 tbsp

Salt
Curry leaves - few finely chopped
Green Chilli - 2 finely chopped
Yogurt - 3 tbsp
Oil

Method:

Mix all the ingredients to form a thick batter (more like idli consistency).

Heat a tava (griddle).

Pour a spoon full of batter on the griddle and spread it as thin as possible. You can use your hand to spread the dosa.

Pour a tsp of oil and roast both sides.
Serve hot with raitha.

Serves: 2
Preparation Time: About 20-25 mins.

Note: Alternatively leftover dosa batter can be used instead of corn flour and rice flour.

Banana Peel Thoran

2011-08-04T20:33:00.009+03:00

I have been thinking of posting this recipe since a long time. Generally when we make banana chips, we have a lot of peel that goes waste. Instead, the peels can be used to make a wonderful and nutritious thoran. Here is the recipe.

Ingredients:
Nendran banana peel - 1 cup
Cowpea (Black eyed pea) - 1/2 cup
Mustard - 1 tsp
Urad dal - 1 tsp
Curry leaves - few
Salt
Oil - 2 tbsp

To grind:
Coconut - 4-5 tbsp
Green chilli - 2
Cumin seeds (optional) - 1 tsp

Method:
Soak the cowpeas overnight.
Grind coconut, green chilli and cumin seeds and keep aside.
Chop the banana peels into small pieces. Cook the chopped peels along with the the soaked cowpeas, salt and little turmeric adding enough water.
In a pan heat oil. Add mustard. When it splutters, add urad dal. When the urad dal turns pink add curry leaves. Then add the cooked peels and cowpeas and fry for a minute. Finally add the ground coconut chilli mixture and fry for another minute. Serve hot.

Serves: 2 people
Preparation time: About 20 mins

Vegetable Gratin and Second Anniversary

2011-07-22T22:47:00.009+03:00

Dear friends...its been really long since our last post. We have been so busy with a new addition to the family. Have missed you all so much. Good to be back. Since it is actually our 3rd anniversary today, thought I will post this dish.

When I was at our company meet, I had this dish for the first time and liked it very much. Unfortunately I didn't know the name of the dish When I googled I got confused between 2 different dishes vegetable casserole and vegetable gratin. The dish that I ate, looked more like vegetable gratin but the recipe required me to add egg. Since we do not eat egg, I substituted it with cream ( which is used in vegetable casserole).This recipe is adaptation from both the dishes. Hubby loves this dish a lot :)

Ingredients:

Brinjal (Sliced into rounds)- 1 medium sized

Zucchini (Sliced into rounds)- 1 medium sized

Potato (Sliced into rounds)- 1

Red Onion - 1 (Sliced into medium chunks)

Carrot - 2

Bell Peppers - 1 small

Cream - 1 cup

Milk - 1/2 cup

Grated Garlic - 2 tsp

Grated Cheese - 2 tbsp

Salt

Pepper or Oregano to taste

Method:

Preheat the oven to 200° C. Place the vegetables in a baking dish. Mix milk, cream, garlic and salt and pour it evenly over the vegetables. The vegetables should be fully covered with this mix. You can add more cream or milk if required. Bake this in the oven for about 10-15 mins. Remove and stir the contents once. Then bake again till it turns light brown. At this point add the grated cheese and bake again till the cheese turn brown.

Remove and add pepper and/or Oregano and enjoy.

Preparation time: About 45 mins.

Serves: 2

Our blog's first anniversary and Seven cups

2010-07-22T23:20:00.004+03:00

Dear fellow bloggers. Today is our blog's first anniversary. It has been a exciting journey into the blogging world so far and we thank all our fellow bloggers and well wishers who have supported us throughout and made blogging a happy experience. Hope we get more and more support from all of you in future as well. Happy blogging!!!

We are celebrating this happy occasion by preparing Seven cups. The name seven cup has been coined because it has 7 cups of ingredients.My mom makes wonderful sweets especially her seven cups always turn out perfect. She is here now, she made this delicious treat. Here is the recipe for you all to try and enjoy!

Ingredients:
Besan (gram flour) - 1 cup
Refined Oil / Ghee - 1 cup
Freshly scraped or dessicated coconut - 1 cup
Milk - 1 cup
Sugar - 3 cups

Method:
Grease a plate/pan(or a deep dish) with ghee and keep aside.
Fry besan in abt 1 tbsp of ghee till you get a nice aroma.
Combine the rest of the ingredients and place on a medium-low heat constantly stirring.
Cook until the mixture thickens and leaves the sides of the pan. This might take about 15-20 min.
Immediately transfer the contents to the greased plate/pan.
Once the gram flour is aromatic, tip the contents of the bowl into a wok. Keeping the flame low at all times, constantly keep stirring the contents till reduced to nearly half. For the quantities specified, this takes 15-17 minutes.
At the end of 15 minutes, immediately transfer the contents of the wok onto the greased baking sheet.
Press evenly and cut into desired shape.

Preparation Time: 30 mins

Pudina / Mint Rice

2010-06-15T20:40:00.008+03:00

I had a bunch of mint leaves lying in my fridge for a long time. To finish the whole bunch at a shot, came up with this simple yet tasty pudina rice. Here is the recipe.

Ingredients:
Vegetables like Potato, beans, peas, carrot etc cut into lengthwise (1 inch pieces)- 1 cup
Onion chopped - 1 big
Rice - 1.5 cups
Cinnamon - 1 small piece
Cardamom - 1
Cloves - 2
Mustard - 2 tsp
Cumin seeds - 2 tsp
Fennel seeds - 2 tsp
Oil/butter
Salt

To Grind:
Pudina/ mint - 1 big bunch
Tomato -1
Garlic - 1 pod (big)
Ginger - 1 inch piece
Cinnamon - 1 small
Green chilli - 2 (can add more based on the hotness)

Grind the above ingredients to a fine paste without adding water and keep aside.

Method:
Roast cinnamon, cardamom and clove till you get a aroma. Add this to the rice and cook the rice with enough water and keep aside.
Heat oil/butter in a pan. Add mustard. When it splutters add cumin and fennel seeds. Then add the onion and fry for few minutes. Then add the vegetables and fry till they are cooked a little. At this stage add some salt and fry for some more time. Then add the ground pudina mixture and fry till the oil separates. Add 1/2 cup water (little less is also fine based on the quantity of vegetables) and cook the vegetables. When the vegetables are cooked add the cooked rice and mix well. Adjust salt. Serve hot with chutney or raitha.

Preparation Time: 30 mins
Serves: 4 people

Godhumai/ Broken wheat Pradhaman

2010-05-06T21:04:00.000+03:00

Main ingredient for any pradhaman is coconut milk. Kerala,being the land of coconuts, has variety of pradhamans. I have blogged about Pazha Pradhaman earlier. Here is the recipe for another popular pradhaman with broken wheat.

Ingredients:
Broken wheat - 3/4 cup
Jaggery - 1 cup
Coconut milk - 1 cup
Cardamom powder - 1 tsp
Water

Method:
Pressure cook the broken wheat using 3/4 cup water.
Melt the jaggery with a little water and strain to remove any impurities.
Boil the jaggery syrup and add the cooked broken wheat. Boil until the mixture is thick.
In a separate vessel mix 1/2 cup coconut milk with little less than 1/2 cup of water.
Add this to the boiling mixture. Let it simmer for 5 minutes.
Add the rest of the coconut milk and remove immediately from heat.
Stir in cardamom powder.

Note: If the pradhaman thickens too much, a little milk can be added. Adjust sweet accordingly.

Preparation Time: About 25 mins
Serves: 5-6 people

Manga Kootan/Mango Curry

2010-04-22T12:25:00.002+03:00

'Manga Kootan' is an important dish on a Vishu day. It can be prepared either with raw mango or with the ripe ones. When using ripe ones you can omit jaggery. The vellarikai from Vishukani can also go into this wonderful dish. But here since the vellarikai is not available, I have used only raw mango.

Ingredients:
Raw mango cut into big chunks - 2 medium sized

Curds - 1 cup
Jaggery - as per taste (Consider the tanginess of the raw mango!)
Mustard - 1 tsp
Fenugreek seeds - 1/2 tsp
Red chilli - 2
Oil
Curry leaves - 7-8
Salt

To Grind:
Coconut - 1/2
Red chilli - 4-5
Green chilli - 3-4
Fenugreek seeds - 1 tsp

Method:
Fry the red chilli and fenugreek seeds in a little oil till the fenugreek seeds turn red. Cool and grind with coconut and green chillies. Curds can be used to grind. Keep this aside.

Cook the mangoes in enough water with turmeric powder and salt. When the vegetables are cooked add a small piece of jaggery to balance the tanginess of the mangoes. Add a few curry leaves. Mix the ground paste in the remaining curds and add to the cooked mangoes and boil. Remove from heat.

Now for seasoning, heat oil in a pan. Add the mustard seeds, methi seeds and red chilli cut into small bits. When the mustard crackles, add the curry leaves and pour the tempering into the manga koottan.

Enjoy with hot rice!

Preparation Time: 25 mins
Serves: 8 people

Vishu

2010-04-15T08:52:00.001+03:00

After a long break its good to be back again. What better time to start than Vishu! Wishing all our readers and fellow bloggers a happy vishu/puthandu vazhtukal.

Vishu is the Malayalam New Year day, marking the start of the harvest season. There are a lot of customs associated with Vishu. More information about Vishu can be found here.

Vishu falls during the summer vacation in India and its so much fun with all the kids around. It has always been one of my favorite festival as we cousins used to gather at our grandparents place to celebrate it. In the pooja room a elaborate Vishu Kani would be set with all the vegetables and fruits of the season and the beautiful 'kanikonna'. Early morning patiyamma (grandmother) would wake us and closing our eyes would lead us to see the kani. And of course we would get a lot of 'kaineetam' from our uncles and aunts ;).

Then the best part would be the sadhya which is a elaborate vegetarian meal served on plantain leaf. Dishes are usually prepared from jackfruits, mangoes, pumpkins, and gourds besides other vegetables and fruits, which are in plenty at that time of the season. Here are some of the items that are traditionally served.

Manga Kootan/ Mango Curry
Inji Puli (Recipe coming soon)
Olan
Aviyal
Erissery
Thoran
Koottu
Sambar
Pachchadi
Rasam
Prathaman
Nendran Chips/ Banana Chips
Sharkara varatti/ Sharkara upperi
Pickle
Pappadam

Jamun Burfi

2009-11-25T13:58:00.007+02:00

This recipe is my mother's. 'Jamun' burfi gets its name from the ready made Gulab Jamun mix powder, which is being used along with other ingredients to make this awesome sweet dish. Just when, I've been having a bunch people hopping into our home to keep our spirits high, this winter, I asked Amma, what sweet may be prepared. Thats when she sprung up with recipe which calls for jamun mix...I had half a packet left in the fridge, which I had left untouched for few days now. Thought that this was the best way to surprise everybody instead of the same good old jamun!

Ingredients:
Instant Jamun Mix- 1 cup (I'm using MTR)
Milk- 1 cup
Ghee- 1 cup
Sugar- 2 cups
Cashew nuts and Almonds- Few
Cardamom powder- A pinch

Method:

In a heavy bottomed vessel, add half the quantity of ghee, milk, sugar and the jamun mix. Mix all the ingredients well so that there are no lumps at all. Now, on medium heat, bring this mixture to a boil and continue stirring it till it attains a thick consistency. The color of the mixture will turn roasted brown. Add the remaining half of the Ghee and mix well. Add thin slices of cashew nuts and almonds to it. Add the cardamom powder too. The mixture will leave the sides of the vessel. Transfer it onto a greased plate. You may run the knife on it when it has cooled for about 10 minutes. Absolutely delicious burfi is ready to be served!

Preparation Time: 45 Minutes
Quantity yield: 15

Sabsige Soppu (Dill leaves) Chutney

2009-11-18T20:58:00.002+02:00

This one comes from my MIL's kitchen. Its another, one of those typical South Canara dishes. I love it for another fact that Dill leaves help relieve my kiddo's occasional Colic pain. It helps pass the accumulated gas in his tiny tummy which is the actual cause for Colic. It soothes his delicate stomach walls and helps increase his digestive power too. Its an easy to do dish and good to taste!

Ingredients:

Grated Coconut- 2 tbsp
Sabsige soppu- Few leaves (only)
Tamarind- 1 inch peice
Hing/Asafoetida- A pinch
Dry roasted Channa dal/Chickpeas lentil- 1 tsp
Red Chilly-1
Salt to taste
Oil- 1 tsp
Urad dal- 1 tsp
Mustard seeds- 1/2 Tsp
Curry leaves- Few

Method:

Grind Coconut, Dill leaves, Tamarind, Hing, Dal and Red chilly to a fine paste. Add salt to taste. In a pan, heat the oil. Add Urad dal and Mustard seeds. When the mustard seeds splutter, add the Curry leaves. Season the Chutney with this tempering. Enjoy with Rice, Idly or Dosa!

Preparation Time: 15 Minutes
Serves: 2 people

Kai Murukku

2009-11-14T03:51:00.007+02:00

Kai murukku evokes memories of wedding. This is one of the important 'Cheeru Bakshanam' (Snacks given to the grooms side during wedding). This is a hand made snack and hence require a lot of patience. Amma prepares one of the best murukku. I admire the way she makes them so evenly. I have tried them and somehow never mastered this art ...

Here is her recipe.

Ingredients:
Rice - 6 cups
Urad dal (fried and powdered) - 1/4 cup
Cumin seeds (crushed a little) - 3-4 tsp
Butter - 3 tbsp
salt
Oil - for deep frying

Method:
Soak rice for 10 mins. Then drain water thoroughly by keeping it in a colander for 10 mins. Then powder it in a mixer-grinder till it becomes a fine powder. Sieve this further. Sieving is really important to get a fine texture and also to remove any impurities.
Mix the rice flour, urad dal powder, salt, cumin seeds and butter. Add enough water to make a soft batter.

Take a small lemon size dough and use your index and thumb fingers and sprial in circular motion either on news paper or paper towel.

Heat oil in a frying pan.
When it is very hot, carefully slide the murukku and fry on both the sides till they are golden brown.
Drain and remove to a tissue lined container.
Enjoy the fruit of your hard work :)

Preparation time: 40 min
Yield: 30

Paruppu Urundai Kuzhambu

2009-11-11T15:47:00.003+02:00

This is an interesting curry made in most of the tamil Iyers and Iyengars. 'Paruppu Urundai' is nothing but koftas made with toor dal. These koftas are used as a substitute for vegetables. This is a wholesome and healthy curry.

Here is the recipe.

Ingredients for Paruppu Urundai:
Toor Dal - 3/4 cup
Red Chilli - 2
Salt
Mustard seeds - 1 tsp
Chopped Onion (optional) - 1/4 cup
Grated coconut (optional) - 1/4 cup
Chopped green chillies - 2
Rice flour - 1 tsp
Asafoetida - 1/2 tsp

Method for Paruppu Urundai:
Clean and soak the dal for 2 hours.
Drain and grind the dal along with red chilli, salt and asafoetida into a coarse firm paste.
Heat a little oil in a pan and allow mustard to splutter. Add green chilli and onions and fry till the onion turns golden brown.
Add the ground dal paste. Stir till it changes color.
It might stick to the pan, but still keep stirring till the raw smell of dal goes.
When done, remove from fire and add grated coconut and rice flour. Mix well and prepare small balls.

Ingredients for Kuzhambu:
Tamarind - 1 small lemon sized
Red chilli - 1
Toor dal - 1 tsp
Channa dal - 1 tsp
Fenugreek seeds - 1/2 tsp
Mustard - 1 tsp
Asafoetida - 1/2 tsp
Curry leaves - 4-5 strands
Sambar powder - 2 tbsp
Gingely oil - 2-3 tbsp

Method for Kuzhambu:
Heat oil in a pan, season with mustard, asafoetida and curry leaves. Add red chilli, fenugreek seeds and the dals. Add sambar powder and fry for 5 sec. Immediately add tamarind extract and salt. Allow to boil for 15-20 min. Then slowly drop 2 balls at a time into the boiling gravy. When the balls are cooked, they will float to the top. Boil together for few more min.

Preparation time: 45-50 mins
Serves: 4 people

Roasted Brinjal Mosaru Bajji

2009-11-09T14:01:00.002+02:00

This recipe has been passed on to me by my sister...who has learnt it from her MIL. It is indeed one of the tastiest 'avtar' of Brinjal! It doesnt require any cooking, except for roasting the Brinjal. Traditionally, this was done in the 'Chulha' where, they would just leave the Brinjals on the red hot coal. They would have, for example, cooked rice and put the fire off. Yet the heat present in the Chulha is sufficient enough to roast Brinjal! Well, in our gadget-savvy kitchen..we have the oven! We have to basically bake it for about an hour at 180 deg centigrade. Of course, in case you have a gas stove, you could just expose the Brinjal to the open flame and it would just take few minutes.

Ingredients:
Big Purple Brinjal- 1
Yogurt/curd- 1 1/2 cup
Salt to taste
Green chillies- 2 chopped
Coriander leaves- Few
Oil- 2 tsp
Urad dal- 1 tsp
Mustard seeds- 1/2tsp
Red Chilly- 1 (Broken into pieces)
Curry leaves- few

Method:
Apply oil around the Brinjal and place in a tray covered with Aluminum foil. Pre-heat the oven to 180 deg C. Once, the desired temperature is attained, place the tray inside the oven and leave it for about an hour.

After an hour, take the tray out and let the Brinjal cool for few minutes. You can easily peel off the skin and keep the pulp aside. To this add Yogurt, Salt, Green chillies and mix well. In a pan, heat oil. Add Urad dal, Mustard seeds and Red Chilly pieces. Once the mustard starts to splutter, add the Curry leaves and pour this seasoning to the Brinjal-Yogurt mixture. Mix well and garnish with Coriander leaves. Enjoy with Rice!

Preparation Time: 1h:15Minutes
Serves: 2 people

Lemon Rasam

2009-11-06T17:52:00.001+02:00

One of the much sought after Rasam in our home is Lemon Rasam. This rasam may be relished with hot Rice and roasted papad or each sip may be enjoyed like a soup! With winter very much in, this rasam is always relished with a bright smile to lighten up the dark days!

Ingredients:

Cooked Toor dal- 2 cups

Chopped Green chillies- 2

Chopped Ginger- 1 inch peice

Curry leaves - Few

Coriander leaves- Few sprigs

Turmeric powder- A pinch

Salt to taste

Ghee- 2 tsp

Urad dal- 1 tsp

Mustard seeds- 1/2 tsp

Red chilly- 1 (Broken into pieces)

Jeera/Cumin seeds- 1/2 tsp

Hing/Asafoetida- A pinch

Lemon- 1

Method:

Take the cooked dal in a vessel and add Green chillies, Ginger, Curry leaves, Coriander leaves, Turmeric powder and salt. Mix well and bring it to a nice boil. In a small pan, heat ghee. Add Urad dal, Mustard seeds, Red chilly pieces and Jeera. Once the mustard has stopped spluttering, add Hing and pour this tempering to the Rasam. Finally, Before, serving, squeeze a lemon and enjoy!

Note- You may crush some garlic and add to the tempering. Thats a differet experience altogether!

Preparation Time: 30 Minutes

Serves: 4 people

Avarekaalu Akki Rotti

2009-11-05T10:56:00.001+02:00

Its Avarekaalu season here in India and its wonderful to be here during this time :). I can try many of my favorite dishes with this tasty beans. Avarekaalu or Hyacinth beans is a favorite of any kannadiga. During the season, you can see in every house people buy these in loads and they all sit together to remove the beans from their pods ... A variety of dishes are prepared using these beans like sambar, usli, uppittu (upma), nippattu (snack), rotti...the list goes on.

Akki Rotti is perhaps a unique dish of Karnataka. Though it might sound similar to Thali peet of Maharashtra, this dish is prepared only with rice flour as a main ingredient. This is one of my favorite breakfast items. Generally it is prepared with only using onions and other spices but during Avarekaalu season you cant miss using them.

Here is the recipe.

Ingredients:
Rice flour - 3 cups
Chopped onions - 1 cup
Freshly grated coconut - 1 cup
Avarekaalu (cooked) - 1 cup
Chopped coriander leaves - 5-6 tbsp
Chopped green chillies - 2
Minced ginger - 3 tsp
Cumin seeds - 3 tsp
Salt

Method:
Mix all the above ingredients in a bowl and then add water slowly to make a thick dough as in the picture.
Since the rice flour does not have the elastic nature of wheat flour, it cannot be rolled out. Instead you have to use your bare hands to flatten them either directly into a pan, or use a moist cloth or plantain leaf. Here I am using plantain leaf.
Apply oil over the plantain leaf and your hands as well. Take a handful (large lemon sized) of dough and flatten it using hands over the leaf.

Heat a tava. Transfer the flatten rotti onto the tava and after 2-3 sec remove the leaf. Pour a tsp of oil and let it cook for 1-2 minutes and then turn the other side and pour a tsp oil and cook for another 1-2 minutes.
Serve hot with chutney or brinjal ennegai (Recipe coming soon ...).

Preparation time: About 4-5 minutes for each rotti.
Serves: 5 people

Uppu puli dose

2009-11-03T14:25:00.003+02:00

This is a variety of dosa prepared in South Canara district of Karnataka. It has an assortment of spices which is ground with Coconut and added to the Rice batter. This imparts all the flavors and the aroma to the dosa. The speciality of this dosa is that we do not use Urad dal. Instead, a tablespoon or two of coconut gives the softness to the dosa.

Ingredients to grind for the Dosa batter of 3 cups of ONLY Rice:

Grated Coconut- 2 tbsp
Coriander seeds- 1 1/2 tbsp
Jeera/Cumin seeds- 2 tsp
Red chillies- 4-5 [If they are not of the hot variety, you may add more chillies which gives dosa the unique color; unfortunately, the chillies, I'm using are real hot...hence, added only few :( ]
Tamarind pulp- Extracted from a Lemon sized ball of Tamaind
Jaggery- 1 tbsp (Optional)

Method:
Grind the above mentioned ingredients to a fine paste and add it to the Dosa batter which has only Rice. Keep for fermentation for about 6-8 hours. Check for salt and pour a ladle full of batter on the hot tava. Cove and cook the dosa on one side. You may relish this with a dollop of butter or jaggery!

Preparation Time: 5 Minutes for the dosa
Serves: 4 people.

Green fritters

2009-11-01T06:10:00.000+02:00

I have been thinking of posting this since a very long time. I love experimenting in the kitchen and this is one of the results of my experiments :). I have made a few changes (or added my own ingredients) to the usual bajji recipe and this is a hit with my family.

Here is the recipe.

Ingredients:
Thinly sliced onion - 1 big
Besan - 6 tbsp
Corn flour - 5 tbsp
Rice flour - 2 tbsp
Salt
Asafoetida (Hing) - 1/2 tsp
Oil - For deep frying

To grind:
Curry leaves - 5-6
Coriander leaves - A small bunch
Green chilli - 1
Tamarind - a small piece
Ginger - a small piece
Cumin seeds - 2 tsp

Method:
Grind the masala ingredients adding very little water to a fine paste.
Take the rest of the ingredients in a bowl and mix the ground paste and make a thick batter (bajji consistency) adding little water.
Heat oil in a frying pan.
Dip the thinly sliced onions in the batter so that it is thinly coated in batter, and put it in the hot oil. Fry till golden brown.
Serve hot with sauce or chutney.

Preparation Time: 25 mins
Serves: 2 people

Easy Mixed Vegetable Curry

2009-10-29T19:30:00.014+02:00

This one is a true life-saver, when we have few unexpected guests :P It is totally my Amma's recipe and I'm just reproducing it the way it is. Its easy to make, achievable in a limited time and is great accompaniment for the Rotis and Poori too. The list of ingredients may be huge but, the method is simple. Do try it, for a change!

Ingredients:
Cooked vegetables- 1 1/2 cup (Carrots, Beans, Green peas, Cauliflower, Potato etc..)Oil- 2 tsp
Jeera/Cumin seeds- 1 tsp
Hing/Asafoetida- A pinch
Onion- 1 small chopped (Optional)
Turmeric- 1/2 tsp
Jeera powder/Cumin seed powder- 1/2 tsp
Dhania powder/Coriander powder- 1/2 tsp
Salt to taste
Coriander leaves- For garnish

To grind:

Grated coconut- 1 tbsp
Green chillies- 2-3
Garlic- 2 pods
Ginger- 1 inch piece
Onion- 1 small
Tomato- 1
Poppy seeds- 1 tsp
Cashew nuts- Few
Dates- 4-5
Cardamom- 1
Pepper Corns- Few
Saunf/Fennel seeds- 1 tsp
Bay leaf- 1/2 a leaf
Cinnamon- 1 inch piece
Clove- 1

Method:
Cook and keep aside vegetables of your choice. Grind the above mentioned ingredients to a fine paste and keep aside. In a vessel, heat oil. Add Jeera. When it starts to emit its aroma, add the paste and let it boil well and cook it for about 10 minutes on low heat. Now, add the Turmeric powder, Jeera powder, Dhania powder and Salt to taste. You may add water to adjust the consistency of the gravy as per your choice. Let it boil well and cook for another 5 minutes. Add the cooked vegetables and mix well. Garnish with Coriander leaves. You may add a dash of cream too! Serve with hot Rotis/Pooris!

Preparation Time: 30 Minutes
Serves: 4 people

Birthday Bash of Aditya

2009-10-26T19:24:00.009+02:00

Last Sunday, we celebrated our little ones second birthday. It was long pending since 7th; which is his birth date. My bundle of joy was waiting for his cake with the knife :P ...I mean to cut it! We had a good gathering and shared some good moments. It was my first venture into arranging for a birthday party and I enjoyed it thoroughly...I had many helping hands...my husband, Lakshmi and her husband (awesome twosome!!) and the birthday boy himself :P

We baked the cake and I have to thank Tina of Kaipunyam, a million times for her deadly delicious Chocolate cake recipe. We prepared two layered cake; plain vanilla flavored and chocolate flavored. If it was not for Lakshmi, the cake never would have taken a beautiful look. All thanks to her for beautifying it with chocolate icing and cream decor! I have to learn it...never tried my hands on it.

The menu contained:
1. Chappathi
2. Mattar Paneer
3. Aloo fry
4. Vegetable Pulav
5. Tomato Raitha
6. Curd/Yogurt Rice
7. Gulab Jamun

The recipes for the above mentioned will be coming soon. We had fun cooking, baking and finally eating :) I have definitely learnt a lot of lessons from this experience. Hoping to have more such get-togethers and parties;each time making it better than the former!

Awards- More encouragement!

2009-10-22T15:04:00.013+03:00

We are having another blast of awards followed by Diwali dhamaka! Its surely a tremendous amount of encouragement and is also an indicator that we shall aspire to get better each post after post! We have to extend our gratitude to all those lovely bloggers out there who have insipred us to get creative, imaginative and tune our minds to pull out newer ideas. All those inspiring words and the ever lasting support helps us to move ahead to share and learn unique ventures and experiments performed in our dens! Its an amazing world of blogs out there and a big bunch of really talented bloggers ! We feel humbled to be recognised and awarded!!
Thank you so much!!!

Our dear friends Sanghi and Sanjana have passed on this award.... Thank you once again!

Rules of the award:

* You must thank the person who has given you the award.
* Copy the logo and place it on your blog.
* Link to the person who has nominated you for the award.
* Name 7 things about yourself that people might find interesting.
* Nominate 7 other Kreativ Bloggers.
* Post links to the 7 blogs you nominate.
* Leave a comment in the nominated blogs to let them know they have been nominated.

7 things about me:

1. Admirer of art and music.
2. Very patriotic.
3. Hard-core family person.
4. Trying to be optimistic in life.
5. Cannot withstand hypocrisy.
6. Many friends, few soul-friends.
7. Hmmmmm...love Ice-creams!

We request the following blogger friends to kindly pick this award: JeyashriSuresh, Viji, Rhandi, Gethan, Saju, Nostalgia, from my motorhome to yours.

The following awards have been showered by Sreelekha Sumesh. Thank you Sree for so much of an encouragement!!!

Thank you Sandhya Hariharan for this BIG BUNCH of awards! We are so thrilled!!!

We would like to share all the 6 awards with Rohini, Kitchen Queen, Nithya, Sangeetha Subhash, Tina, Sushma Mallya, Prathibha, Sanghi and Gulmohar.

Happy Blogging to all!!!

Parikkai Pitla/ Pavakkai Pitla

2009-10-21T10:25:00.009+03:00

Parikkai/pavakkai (Bitter gourd) pitla is one of my favourite dishes.Some people might not like this due to the bitterness of parikkai. But bitter gourd is very good for health. The bitterness comes from a compund called momordicin which supposedly tones the stomach, improving its function and increasing appetite. Parikkai pitla is a wholesome, nutritious curry ... it has the bitterness of parikkai, tanginess of tamarind, sweetness of coconut and spiciness of red chilli.

Here is the recipe ...

Ingredients:
Bitter gourd (sliced into small pieces) - 1 medium sized
Tamarind - lemon sized ball soaked in hot water for 15 minutes
Turmeric powder - 1/2 tsp
Salt
Toor dal - 1/2 cup
Oil (preferably coconut oil) - 1 tsp
Curry leaves - 4-5

To Grind:
Fresh grated coconut - 1/2 cup
Red chilli - 2
Black pepper corns - 1 tsp
Urad dal - 2 tbsp

For seasoning:
Ghee - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 4-5

Method:
Pressure cook toor dal. Mash well and set aside.
Heat 1 tsp of oil in a pan. Fry urad dal, pepper and red chillies in this. Add a pinch of asafoetida and remove the pan from heat.
Once this cools, grind it to a smooth paste along with grated coconut.
Extract the juice from tamarind.
Heat oil in a pan and fry the bitter gourd slices till you get a nice aroma from them.

Then add tamarind water, curry leaves and salt and cook till they become tender.

Now, add the mashed toor dal and boil 4-5 minutes.
Then add the ground mixture and let it boil for another 4-5 mins. You can add more water if the curry is too thick.
Heat the ghee in a seasoning wok. Add mustard seeds and when they splutter add the curry leaves. Pour this over the pitla.
Serve hot with rice, dosa or idli.

Preparation Time: 40 mins
Serves: 2 people

Diwali- Festival of lights! and 'Saat'

2009-10-17T15:10:00.016+03:00

Diwali/Deepavali (row of lamps) is truly a colourful festival which we all eagerly wait for! This was the day when Lord Rama after killing Ravana, came back home in Ayodhya. To celebrate this homecoming, people lit lamps all around. As children, we would be excited to receive new dresses to wear and of course, the crackers! As we grew older, the fun was lighting the lamps decorating our home with flowers. Amma would get busy in the kitchen making a variety of sweets and savory to be distributed to our near and dear ones! The entire air is full of joy! India is the place to be during Diwali!!!

Since, many of us are geographically distant from our native land, nonetheless, we do our bit to make this a happier occasion with our dearest around. Early morning, clean up the house, wash and clean God's lamps, light diya (lamps) of Ghee. This day, we have a special bath with Coconut oil and Haldi (Turmeic powder). Wear new clothes, which have been placed near the God's mantap and devour the delicacies prepared. Evening we perform Lakshmi pooja to please the Godess and light Candles!!!

One more sweet...!!
'Saat' is a typical South Canara dish prepared from Maida (All purpose flour). The dough is first prepared which is fried in Ghee and then dipped in sugar syrup. Its a very simple sweet to prepare and just melts in your mouth.

Ingredients:
(For the dough)
Maida(All purpose flour)- 1 cup
Melted Unsalted butter- 1/4 cup
Milk cream- 1/2 cup
Cardamom powder- a pinch
Sugar- 4 tsp (Optional)

(For the sugar syrup)
Sugar- 1 cup
Water- 1/2 cup

Method:

Mix all the ingredients for the dough and mix well. Knead well. Sprinkle few drops of water, only if required.
Divide this dough into small balls and give it a gentle press in the center. In a frying pan, heat Ghee and deep fry in low heat. Allow them to cool. In a vessel, add water to sugar and bring to a boil. Contuinue boiling till you get 1 string consistency. Remove from heat. Place all the fried 'Saats' in the sugar syrup for just 2 minutes. Let the sugar syrup form a coat. Delicious Saat ready to be all eaten up!

Preparation Time: 4o Minutes
Quantity yield: 10

Boondi Laddoo

2009-10-16T19:35:00.002+03:00

Happy Diwali to all my dear blogger friends and family.

With just 1 day left for Diwali ... I am sure all of you wonderful bloggers are busy preparing your choice of sweets and savories. For Diwali, we are always in India with our families. No worries of preparing the sweets :) ... but this time we are celebrating it here. So trying out various sweets.

Yesterday my experiment was boondi laddoo. Though this is one of the time consuming sweets (at least I felt like that) the end result is really yummy :). My mom told me that it is really simple and gave me the recipe. I was thinking that surely I will mess this up ... but fortunately it came out well.

The main tool for this laddoo is the typical boondi maker laddle ... this is a flat laddle with several small holes and a long handle. But since I did not have this tool, I used a collander which was good though not the best.
Here is the recipe.

Ingredients:
Besan flour - 1 cup
Water - 3/4 cup
Oil - for frying

Sugar syrup:
Sugar - 3/4 cup
Water - 1/2 cup (or little less)

Garnish:
Cashew (broken into pieces) - 1 tbsp
Raisins - 1 tbsp
Cardamom powder - 1/4 tsp
Cloves - 4-5
Pachcha Karooram (Borneo Camphor) - 1/4 tsp
Ghee - 4 tbsp

Method:
Sift the besan flour and mix it with water to form a thick batter (little thicker than dosa consistency).

Before making the boondi, make the sugar syrup by adding 1/2 cup water to 3/4 cup sugar and heating. The syrup should boil till you get 1 string consistency.
Add cloves (crush a little but do not powder) , pachcha karpooram and cardamom powder to this.
Add 1/2 tsp lemon juice to avoid the sugar from forming crystals.
Now fry the raisins and cashew in ghee and keep this aside.
Now for the boondi ...
In a deep bottomed pan, heat oil. When the oil is very hot, hold the laddle/collander above the oil and pour small amount of batter.
Drops of batter fall into the oil. These should not stick to one another and they should bubble up, if not using another laddle ( used for frying) seperate them. Once the oils stops the bubbling noise, the boondis can be removed. The boondis should not be too crisp for laddoo.
Immediately put them to the sugar syrup.
Fry the boondis in batches and put them into the sugar syrup.
Mix the fried cashew and raisins.
Pour ghee into this and mix well.
Let the boondis completely absorb the syrup.
Now take a small quantity of this mixture in your palm and using your hands make firm laddoo.
Yummy laddoos are ready to be devoured :)

These if stored in airtight container will lasts for a week.

Tips: If your boondis turn a very crispy and hard, sprinkle 1-2 tbsp water evenly and mix well and leave it for 2-3 mins to soak in. This will make the boondis softer. Do not add more water as this will make the boondis soggy.

Yields: 25 Laddoos

Awards Time :)

2009-10-15T20:52:00.016+03:00

Well this is a very special moment for our blog because we have not 1 but many awards :).

Firstly our entry 'Tomato Rasam' had made it to the top 10 at "Garnish the Dish" event and after nearly 1 week of voting has been chosen as "Runner - People's Choice". We are extremely happy and would like to thank the hosts Nithya and Pavithra for conducting such a fantastic event. It was really fun participating in this event as it gave me an opportunity to know my creative side.

I would like to thank my team mate Vidya Rao. Without her support this would not have been possible.

I thank all those who supported me in this ... my friends, family members and all the blogger friends. Lastly I would like to congratulate the winners Rohini, Geethan and Kamala and also all the participants who were chosen in the top 10. All the 10 entries were such a treat to the eyes.

Now for the second set of awrads ...Sangeetha has shared these awards. Thank you so much Sangeetha for thinking of us and passing these awards to us. We are really happy to receive this.

It is really encouraging to receive these awards.

We would like to share these awards with Nostalgia, Kitchen Queen, Sanjana and Jeyashri Suresh.

Akki Halbai/ Rice Halwa

2009-10-14T19:43:00.009+03:00

Its Deepavali/Diwali around and ....'Our dil goes Hmmmm....' when it comes to Akki Halbai. 'Akki' means Rice in Kannada and Halbai means halwa. It is one of the specialities of Dakshina Karnataka (South Canara) and is a true delicacy. Hence, it also implies that it involves little hard work....not much that you are speculative about trying :P Trust me, the result is as sweet as sweet can be!

The list of ingredients is very simple ..here it is....

Ingredients:
Raw Rice- 1/2 cup
Coconut milk- 1 cup
Jaggery- 1 cup
Cardamom powder- A pinch
Ghee- 1/2 cup

Method:

Soak the Rice in water, for about an hour. Grind it to a fine paste with adequate amount of water. In a vessel, pour about 1/2 cup water and melt the Jaggery. Strain this melted Jaggery into the Rice batter. Add Coconut milk and mix well. The overall consistency of this mixture may be watery. In a thick-bottomed pan, add a tbsp of ghee and pour the mixture and keep stirring it on medium heat. Continue stirring as the mixture starts to solidify. It will aggregate into one mass. At this point, add the Cardamom powder. Continue to mix for atleast another 20-25 minutes. [You need not do your arm exercises for the day :D ] Add the remaining ghee little by little, and continue to mix well. The end point of this process is when the halbai has left the sides of the pan totally and the ghee has oozed out of it and is separate. Allow it to cool on a greased plate and you may cut it into desired shape. Enjoy each bite of the Akki Halbai!

HAPPY DIWALI !

Preparation Time: 45 Minutes
Quantity yeild: 15 peices

Spiced Neer Dose

2009-10-12T23:50:00.001+03:00

The base for this dish is Neer Dosa which is a special kind of dosa from Dakshina Kannada, prepared from rice and coconut. Neer in Kannada means ‘Water’. Traditionally, neer dosa is prepared by grinding soaked rice into a thin watery batter along with coconut and then made into thin pancakes. To add an extra taste to the traditional dosa, my MIL grinds the rice and coconut along with cumin seeds and curry leaves (added liberally) which tastes really good!!! There is no advanced preparation required to make this dosa. The best part is this dosa does not require any fermentation.

Here is the recipe.

Ingredients:
Raw rice (Sona Masoori) - 1 cup
Grated coconut - 1/2 cup
Cumin seeds - 2 tbsp
Curry leaves - 1 small bunch (this gives a unique taste)
Salt to taste
Water (to grind)
Oil to make dosa

Method:
Wash rice and soak it in water for around 3-4 hours, I usually soak it overnight.
Grind soaked rice to a fine paste along with coconut. Now to the fine paste add cumin seeds, curry leaves and salt and grind this once. Add enough water to bring the batter to a thin consistency.

Heat a dosa griddle and pour 1 ladle full of mixture in center. Tilt griddle in all directions to allow batter to spread thinly. Alternately you can splash the batter on the griddle. Pour a tsp oil and close the griddle with a lid. After a minute or 2 lift the lid. If you see that the dosa has come up at the edges, then the dosa is ready. This dosa is roasted only on one side.

Serve hot with any chutney.

Godi Unde/ Wheat Flour Laddu

2009-10-10T22:42:00.011+03:00

I had thought of preparing this Godi unde/Wheatflour Laddu for our Krishna's Happy birthday (Krishna Janmashtami)...due to lack of time, it had not materialised. Nevertheless, I prepared it today...hope He accepts my offering! While I was preparing, my 2 year old son was just hovering around me asking a million questions about what I was doing! This wonder age is so full of energy. This sweet dish which I have prepared is just right for him as a snack after a hour's play in the park! Its Wheat, easily digestible and sugar which is a high energy yielding fuel for those tiny arms and legs to jump around.

Sending this post to Srivalli's Kid's Delight.

Ingredients:

Wheat Flour- 1 cup
Sugar- 1 1/4 cup (To be powdered)
Ghee- 3/4 cup
Cashew nuts and Raisins- Few (You may add any other dry fruit of your choice)

Method:
In a mixie/blender, give a quick grind to the sugar to powder it. Keep it aside. In a pan, heat Ghee. When it is hot, add the flour and keep mixing it continuously on medium heat. Continue heating this mixture, till you get the aroma of roasted Wheat flour. The consistency of this mixture will be little thinner than the Dosa batter. Add the nuts and Raisins to the mixture. They will get roasted in the heat present in the mixture. Take the pan off the heat and let it cool for 10 minutes. Then add the powdered sugar and mix well. Make Unde (Balls) and serve....watch your loved ones pouncing on them over and over again!

Preparation Time: 20 Minutes
Yield: 10

Ribbon Murukku/ Pokkodam

2009-10-08T21:05:00.008+03:00

Pokkodam is savory made from rice flour and chickpea flour. It is often made during Diwali and also a best tea time snack. It does not involve any preparation ahead. This is one of my favorite savory.

Ingredients:
Rice flour - 3 cups
Besan flour/ Chickpea flour - 1 cup
Red chilli powder - 2-3 tsp
Asafoetida - 1/4 tsp
Salt
Unsalted butter - 1 tbsp
Oil for deep frying

Method:
Sift the flours through a fine sieve.
To this add chilli powder, butter, asafoetida and salt and mix well.
Now add water slowly and mix to make a dough. The dough should be of thick consistency (like that of bread or chappathi).
Heat oil on a medium flame.
Stuff the dough into the murukku press (as in the below snap) and squeeze it directly into the hot oil.

Fry on both side by flipping, till they turn brown.
Drain them on a paper towel and store in a air tight container.

Preparation time: About 30 mins.

Kobbari Mittai/ Coconut Burfi

2009-10-06T22:38:00.010+03:00

Its Deepavali/Diwali around the corner..how may we miss the sweets! Here we go...Kobbari Mittai or Coconut Burfi is one of the all time hits. Its petty much a simple sweet to prepare. The important step being melting the sugar and boiling till the one thread consistency. During the Deepavali, exchanging sweets and savory is a symbol of celebrating and sharing joy!

This also happens to be my best half's fav. Hopefully my kiddo should like it too! Usually the color of the burfi is white, as is the color of the coconut...but just for a change, I added some grated Carrots to add a dash of yellow. The taste of carrots in it is good too! Here is the list of ingredients....

Ingredients:

Grated Coconut- 1 cup
Sugar- 1 cup
Grated Carrot- 1/2 cup (Optional)
Water- 1/2 cup
Ghee- 4-5 tsp
Cardamom powder- A pinch

Method:
Spin the grated coconut just for a second in your mixie/blender and keep aside. In a small pan, heat 2 tsp of ghee and saute the grated carrots till its raw smell disappears. In a big pan, mix water and sugar. Keep the heat on medium. The sugar will melt and will start boiling. Keep stirring and checking the consistency of the boiling sugar syrup. It has to attain a one-thread consistency. Add the coconut at this point of time and mix well. Add the sauted carrots too. Continue to heat this mixture for another 10 minutes. Add Cardamom powder and mix well. Spread it evenly on a greased plate and allow it to cool. Draw lines with knife when it has cooled down a bit. Finally you may separate the pieces and serve to spread joy and happiness!

Preparation Time: 30 Minutes
Serves: 4 people

Tomato Rasam/ Thakkali Rasam

2009-10-04T19:27:00.001+03:00

I wanted to post this since a very long time. A colleague of 'N' had asked for this recipe and he has promised to become our blog's follower if I post this recipe :).

Rasam is one of the tasty yet simple dishes which I am sure everyone loves. It is one of the staple diets of South India.
This goes to Innovative In-Laws "Garnish the Dish" event.

Ingredients:Toor dal - 1/2 cup
Ripe tomato - 1 medium sized
Tamarind - 1 lemon sized
Green chilli - 1-2
Rasam powder (recipe coming soon) - 2 tsp
Grated coconut - 2-3 tsp
Salt
Hing - 1/4 tsp
Turmeric - 1/4 tsp
Coriander/ Cilantro leaves - a small bunch
Curry leaves - 5-6

Garnish:
Ghee - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 5-6

Method:
Pressure cook dal with little turmeric, mash well.
Soak tamarind in little water and extract the juice.
Add chopped tomato, curry leaves and some water and boil this till tomato is cooked.
Add the mashed dal and salt. Depending on the consistency you want add more water.
Then add green chilli and let it simmer for some time. The green chilli imparts its flavour to the rasam, giving a nice aroma.
In a seasoning wok, add little ghee and fry the rasam powder for 2-3 sec till you get an aroma. Add hing to this and fry once. Add this to the rasam and let it boil for 1 min.
Now remove from heat and add grated coconut.
In a seasoning wok add the remaining ghee. When its hot add mustard and when it splutter add cumin seeds and then curry leaves. Pour this to the rasam.
Garnish with chopped coriander leaves. Serve hot with rice.

Preparation Time: 30 mins
Serves: 2 people

Lime Ginger Pickle

2009-10-03T09:21:00.015+03:00

Like they say, 'There is always an exception'...here it goes. This pickle made from Lime is white in color. This is attributed to the fact that, unlike the usual pickles, this does not have Red chillies in its Ingredients list. We are going to use Green chillies and Ginger!

Its been one of my all time choices for Yogurt/Curd rice. The taste is just complimentary! No cooking involved at all is another reason why I love this pickle :P

Ingredients:

Lime- 4, finely chopped
Green chillies- 5-6, coarsely chopped
Ginger-2 inch piece, finely chopped
Salt to taste
Hing/Asafoetida powder- 2 tsp

Method:
In a vessel, mix all the ingredients. Let this mixture stay undisturbed for a day. The following day, just give it good mix. Bottle it and refrigerate it for a couple of days more till the Lime softens. Enjoy with Yogurt rice!

Quantity Yield: A medium sized bottle.

Our First Award!!!

2009-10-02T22:26:00.003+03:00

Thank you Sangeetha for sharing this award with us. This being our first award we are really excited. It is inspiring us to perform better.

We would like to pass this award to ...

Viji
Kathy Gori
Rhandi

Sharkara Varatti/ Sharkara Upperi

2009-10-01T23:50:00.002+03:00

Shakara varatti is a unique preparation from Kerala. It is sweet nendran chips.Sharkara varatti is a must for any wedding or festival occasions. Whenever we visit Kerala we surely buy loads of them. It is a favorite with everyone at home.

Since we moved here I have never had this. So I tried this at home ... a couple of times without success. But today my persistence paid well.

Here is the recipe.

Ingredients:
Raw Nendran banana - 2
Dry ginger powder - 2-3 tsp
Jaggery - 1 cup
Cardamom - 3-4

Crushed cumin seeds (optional) - 2 tsp
Powdered sugar - 2-3 tbsp
Oil for frying

Method:
Peel the banana. Slit the banana lengthwise and cut it into 1/4" pieces.
Heat oil on low flame (very important for crispiness) and fry the bananas in batches till they are crispy. Stir the pieces occasionally so that they do not stick to one another. The banana slices should turn reddish brown. Drain oil and keep aside to cool.

In a thick bottomed pan heat jaggery and water till jaggery melts. Strain this to removes any impurities. Now reheat the strained syrup on a low to medium heat, stirring frequently till it reaches a thick consistency. When you put a drop of the syrup in cold water, it should form a pearl-drop (2-3 thread consistency).

Remove from heat. Add the ginger powder, fried banana slices and crushed cumin seeds to this and stir constantly so that all the slices are coated with the jaggery. Let this cool for some time. Then add powdered sugar and mix. This gives a nice appearance to the sharkara upperi and the slices do not stick to one another. Add more sugar if required. Once it is completely cools, store in air tight container.

Preparation Time: About 45 mins

Gojju Avalakki or Huli Avalakki

2009-09-30T23:55:00.000+03:00

Gojju Avalakki is an authentic recipe from Karanatka. Avalakki means poha or the beaten rice. During the Navarathri season this will definitely be a prasadam on any one of the 9 days at the temple. The ones made in the temple will have a divine taste :) . This tangy, sweet dish made of Poha is one of my all time favorites. It is a simple dish and can be made for breakfast or as a snack. This is made from either the thick or medium variety of poha. The paper thin variety cannot be used as it will turn mushy.

Here is the recipe.

Ingredients:
Coarsely powdered poha (Thick variety) - 1 cup

Tamarind - 1 lemon sized
Rasam powder - 2 tsp
Jaggery - 1 tbsp
Asafoetida/ Hing - 1/2 tsp
Water - 1 1/2 cup
Turmeric
Salt
Groundnuts - 2 tsp
Mustard - 1 tsp
Channa dal/ Chick peas lentil - 1 tsp
Curry leaves - 6-7
Oil - 1 tbsp
Red chilli (broken into small pieces) - 1
Black sesame - 1 tsp
(I have used white sesame because I did not have black sesame.)
Dry coconut (grated) / Kobbari - 2 tbsp

Method:
Soak tamarind in water and extract the pulp.
Take this in a mixing bowl and add the remaining water.
Add rasam powder, hing, salt, turmeric and jaggery (powdered) and mix well.

To this add the coarsely powdered poha and leave it for 15-20 mins.
Do not add too much water as the poha will become mushy. The poha should be separate and remain in crumbles.

In a seasoning wok, add oil. When it gets hot add groundnuts and fry for some time. Then add channa dal and red chilli. When it turns almost brown add mustard. When the mustard splutters add curry leaves.
Pour this seasoning to the poha mixture.
Fry sesame seeds and powder them.
Add this along with dry coconut and mix well.
Serve along with yougurt.

Preparation: About 45 mins (including the soaking time)
Serves: 2 people

Cucumber Pachchadi/ Cucumber Raitha

2009-09-30T23:50:00.005+03:00

Cucumber pachchadi is a tasty side dish in Onasadhya. This dish can be an accompaniment with any spicy dish as it is very soothing to the stomach. Pachachadi is one dish which can be used as a side dish for both the North Indian and South Indian cuisine.

Here is the recipe.

Ingredients:
Grated Cucumber - 1/2 cup
Yogurt - 1/2 cup

To Grind:
Grated coconut - 4-5 tbsp
Green chilli - 1
Ginger - a small piece
Curry leaves - 4-5

Seasoning:
Mustard - 1 tsp
Urad dal - 1 tsp
Curry leaves - 4-5
Red chilli (broken) - 1

Method:
Grind coconut, green chilli and ginger adding little water.
In serving bowl mix cucumber, ground coconut mixture and yogurt along with salt.
Heat oil in a seasoning wok. Add urad dal and red chilli. When urad dal turns brown add mustard. When it splutters add curry leaves.
Pour this garnish to the pachchadi.
Serve along with any rice based dish.

Preparation Time: 15 min
Serves: 2 people

Kadala Parippu Vada/Chickpeas Lentil Vada

2009-09-29T15:32:00.014+03:00

There are only few people whose taste buds don't tickle on a bite of this yummy Vada. Its a snack which is prepared with Kadala Parippu/Chickpeas lentil; everybody love to have. During Navaratri, this is prepared in most of the South-Indian homes and is distributed as Prasadam. Preparing this Vadai on Vijayadashami day is a ritual which I must say is very good :P ..as we all may relish and cherish its taste!!!

In this recipe, Onion has been avoided since, its for offering the Godess as Nivedyam. Else, just as an evening snack, addition of Onions take this Vadai to a totally different level!

Ingredients:
(To grind to a coarse paste)
Kadala parippu/Channa dal: 1 cup
Red Chilles: 2-3
Jeera/Cumin seeds- 1 tsp
Hing/Asafoetida powder- 1/4 tsp
Curry leaves- Few [I've run out of stock :( :( ]

Rest of the Ingredients:

Green Chillies- 2 (Finely chopped)
Salt to taste
Coriander leaves- Few sprigs

Method:
Soak the dal in water for about 2 hours. Grind the dal, Jeera, Red Chillies and Curry leaves to a coarse paste without adding water. Take care that the paste is coarse and not fine. Add the rest of the ingredients. Mix well.

Wet you palm with little water and make round shaped Vadai's and drop them gently into hot oil. Fry them well on both sides till golden brown on medium flame. Crispy Kadala Parippu Vada is ready to be served!

Preparation Time: 2 hrs for soaking the dal and 20 minutes for the Vada
Serves: 4 people

Koottukari

2009-09-29T15:07:00.008+03:00

Onasadhya is incomplete without a Koottukari. Its a delicious side dish prepared with vegetables, coconut, chillies and Jeera/Cumin seeds. One may find a variety of Koottukaris'. You may find that spices and coconut may be used raw or roasted in oil and then ground to a paste.Also, there a wide variety of the lentils and legumes which may be used in combination with taste complimentary vegetables. There's a huge undiscovered world of recipes out there..lots to learn!

I'm using Seeme Badnekai (Bangalore Katrikkai) and Carrots for this Koottu. Also, the lentil being used here is Moong dal (Split Mung bean).

Ingredients:

Cubed Vegetables- 1 cup
Moong dal- 1/2 cup
Turmeric- 1/4 tsp
Curry Leaves- Few
Salt to taste
Coconut Oil- 2 tsp
Urad dal/Split Balck gram- 1 tsp
Mustard seeds- 1/2 tsp
Red chilly- 1 (Broken into pieces)

To Grind:
Grated Coconut- 3 Tbsp
Jeera/Cumin seeds- 3/4 tsp
Red chillies/Green Chillies- 2-3

Method:
In a vessel, cook the Moong dal in about 2-3 cups of water and Turmeric. Meanwhile, in a separate vessel, cook the vegetables too with Turmeric, Curry leaves and sufficient water. Now, grind the Coconut, Jeera and Chillies to a fine paste. Once the dal and vegetables are cooked, mix them together along with the ground paste. Let it boil well. Add salt to taste and mix well. In a small pan, heat oil. Add Urad dal, Mustard seeds and Red chilly peices. When the Mustard starts to splutter, add Curry leaves and pour this tempering to the Koottu. Serve hot with Rice or Chappathi!

Preparation Time: 30 Minutes
Serves- 2 people

Rice Sheera

2009-09-28T21:20:00.010+03:00

This is my Dad's favourite! Anytime, anywhere and how-much-ever, he just loves this. At home, my mother usually makes this during the Navaratri season and it is indeed a very delicious sweet. You can use Basmati Rice or even the Raw rice for this dish. I have used, Broken Matta rice. I have pressure cooked it and all that is required is to just add the sugar and Ghee. Its ready!

Ingredients:

Rice- 1/2 cup
Sugar- 1 cup
Ghee- 3/4 cup
Cardamom powder- A pinch
Cashew/Almonds/Raisins- Few
(Note: You may add a pinch of saffron for the flavor too)

Method:
Cook the Rice by adding a cup of water. Once cooked, add sugar and half the quantity of Ghee. The sugar will melt and let the mixture boil well for 20-25 minutes minutes. Meanwhile, keep stirring frequently. The mixture will thicken and start leaving the sides of the vessel. Add the rest of the Ghee and mix well. Serve hot with roasted nuts and raisins.

Preparation Time: 45 Minutes
Serves: 2 people

Vella Payaru/ Karamani Chundal

2009-09-27T22:26:00.002+03:00

Chundal is synonymous with Navarathri. It is specially made for distribution as prasadam on all the nine days of the celebration – some sweet and some savory. Chundal refers to lentils/ legumes boiled and garnished with grated coconut. They are very nutritious and rich in protein.

During Navarathri golu, it is customary at home to make sweet chundal on Friday for the goddess. Since we love the Karamani payaru or Black eyed beans, amma (mom) always makes the vella payaru. It is rather easy to prepare and does not require many ingredients.

Here is the recipe.

Ingredients:
Karamani/ Black eyed beans - 1 cup
Jaggery - 1/2 cup
Note: You can decrease/increase the quantity of jaggery depending on how much sweet you require.
Grated coconut

Method:
Soak the karamani overnight and cook it adding enough water. This should not turn mushy.
Drain off excess water.
Take the jaggery in a pan. Add a little bit of water to it and heat until the jaggery melts completely. Strain this to remove any impurities.
Stir in the cooked beans along with grated coconut and heat for a minute or two until all the moisture evaporates. Switch off the heat. Serve hot or cold.

Note: Optionally you can add cardamom powder.

Preparation Time: Around 20 mins
Serves: 2 people

Chundal/ Seasoned legumes

2009-09-25T23:50:00.001+03:00

Its Navratri and how may we miss 'Chundal'. Its a dish prepared with, originally, boiled Chickpeas which is seasoned with Mustard, Cumin seeds, Asafoetida and Coconut. During this season, Chundal is distributed as Prasadam in temples to all. They actually taste the best!!

For vegetarians, especially, this is one of the best source of proteins and when consumed give a lot of energy. As children, in the evening, we used to rush home from school as we would know beforehand that our mother would have prepared Chundal; seeing the soaked Chickpeas! Its such a simple dish and tastes absolutely yummy. Here I have used an assortment of legumes (Chickpeas, Mung beans, Black-eyed beans, Moth beans, Black beans and Kidney beans; all taken in equal quantities for 2 cups of cooked legumes in total) and prepared the Chundal.

Ingredients:
Pressure cooked legumes- 2 cups
Oil- 4 tsp
Urad dal/Split black gram- 1 tsp
Mustard seeds- 1/2 tsp
Jeera/Cumin seeds- 1 1/2 tsp
Red Chilly- 1 (Broken into pieces)
(Note: You may add 2 Green chillies too)
Hing/ Asafoetida- 3/4 tsp
Curry leaves- Few
Turmeric- 1/4 tsp
Salt to taste
Grated Coconut- 1 Tbsp
Coriander leaves- For garnishing

Method:
Soak the legumes overnight. Pressure cook and take care not to overcook them. In a pan, heat oil. Add Urad dal and Mustard seeds. When the Mustard seeds start to splutter, add Jeera, Red Chilly, Hing and Curry leaves. Now, add the cooked legumes and fry them well for a minute. Add Turmeric and Salt to taste. Mix well. Add the grated Coconut and mix well. Garnish with Coriander and enjoy the Chundal just as a snack by itself or with hot Rice!

Preparation Time: 30 Minutes (Including the cooking time of legumes)
Serves: 2 people

Navarathri Golu/ Dasara

2009-09-25T23:25:00.012+03:00

Dasara, also called "Navarathri", is among the most important festivals celebrated in India. The celebrations go on for 10 days. Dasha-hara in sanskrit means the "remover of bad fate".

Being from Mysore, Dasara is very special to me. It brings back nostalgic memories of the beautifully illuminated Mysore palace, Chamundeshwari temple, the darasa exhibition and the procession on Vijayadashami day to name a few. The streets of Mysore is full of tourists and locals enjoying Dasara to the fullest. Important streets and buildings in the city are illuminated. Music performances are held in the palace grounds.

An essential part of Dasara is the exhibition of various dolls and figurines in odd (usually 7, 9, or 11) numbered tiers ("padis"). It is called "Golu"(or Kolu) in Tamilnadu and "Bombe Habba" is Karnataka.

We grew up performing this custom of exhibiting dolls on Navarathri. The preparations at my place starts a couple of weeks before the actual festival. Mom gets from the wholesale market, the items to be given to the neighborhood ladies like small mirrors, comb, blouse piece, small bowls/plates to hold the thamboolam and kumkum boxes.

About a week prior to the start of Navarathri, appa (dad) brings down the dolls kept in boxes from the attic. He sets up the 7 golu padis. Amma draws maa kolam (this is a traditional design done using rice paste which is drawn on all auspicios occasions). Then we cover the padi with either a white cloth or amma's pattu (silk) sari. The dolls are then arranged according to mythological themes. The 'Marapachi' bommai (traditional wooden doll)is very important. My mom has a wonderful pair given to her by my patti (grandmother). The best part for us kids was designing our own themes around the golu ... like a small village or park.

On the first day of Navarathri, amma places the Kalasam (a bronze/silver pot with rice, on which a coconut is placed and decorated with mango leaves) on one of the padis (usually at the center) indicating the start of golu. Every day during Navarathri songs are sung praising the goddess Durga and prasadam is offered to the goddess...chundal being one of the prominent items. Neighborhood ladies are invited to take tamboolam and prasadam .

On the 8th day, our books are placed in front of the golu for Saraswathi (goddess of knowledge) pooja. We are not supposed to touch/read these books. On the 9th day is Saraswathi pooja. The books placed infront of the golu are taken out and read. On this day, payasam and vadai are made as neivedhyam. On the 10th day, the last day of Navarathri is Vijayadashami which marks a new and prosperous beginning. On this day we take out the books that were placed and read/write. In the evening of "Vijayadasami", any one doll from the "Golu" is symbolically put to sleep marking the end of that year's Navarathri Golu.

Now for the main attraction of the festival ... the reason for our blog's existence

Chundal
Vella payaru
Gojju avulakki
Rice Sheera
Payasam
Vada

Wishing all of you a very Happy and Joyous Dasara!!

Note: To know more about golu read this and for Dasara read this.
For those interested in Mysore Dasara, read this

Rasakalan

2009-09-23T10:53:00.001+03:00

Kalan is the curd based curry of Kerala which is a must for all big functions like marriages or festivals like Onam. The word 'rasa' in Tamil and Malayalam means 'taste' so Rasakalan means tasty kalan. Rasakalan is the original dish of Namboodiris the native brahmins of Kerala. They were using pepper for the dish but the iyers have modified it by including red chillies instead of pepper.

Vegetables like pumpkin, ash gourd, yellow cucumber, raw mango, yam, drum stick and raw banana goes into this dish. The different vegetables add a unique flavour to the dish and all these vegetables blend together to give this tasty kalan.

This dish can be prepared with only few of the vegetables as well. In my recipe since raw mango which gives sourness to the kalan was not available, I have used tamarind. But if mango is available then its better to use it. Here is the recipe.

Ingredients:
Diced vegetables like Pumpkin, drum stick, raw banana - 1 cup
Salt to taste
Turmeric powder - 1/4 tsp
Jaggery - Small piece
Tamarind (Optional)
Yogurt or butter milk - 1 cup

To Grind:
Grated coconut - 1/2 cup
Dried red chilies - 2
Fenugreek - 3/4 tsp

Garnish:
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Fenugreek - 1/2 tsp
Curry leaves

Method:
Use large pieces of diced vegetables. Put all the above vegetables into a pressure cooker with turmeric powder, salt & chili powder & cook for 10 min(till 1-2 whistles). Keep aside.
Heat one teaspoon oil & roast fenugreek & red chilies until they turn brown.
In a blender combine coconut & the above spices & make a fine paste.
Add the coconut paste to the vegetables & continue simmering for a few more minutes.
Add the yogurt or butter milk & mix well. Adjust the liquid by adding more water or buttermilk.It should have good amount of gravy or liquid. Simmer for a few minutes & remove from the stove. Do not boil for long as the yogurt will seperate.
Heat the oil & saute mustard. When the mustard splutters add few grains fenugreek & curry leaves. Garnish the rasakalan with this.
Serve hot with rice.

Preparation Time: 30 min
Serves: 2 people

Jeera-Milagu rasam

2009-09-21T19:00:00.008+03:00

Rasam contributes to the basic South Indian Meals. It is prepared with different variations making it taste completely different every time.

Tomato Rasam is one of the most famous form of Rasam. It will be served in all the South Indian Functions and Marriages. Jeera-Milagu rasam made from cumin seeds and Pepper is considered to be medicinal and is usually consumed by people suffering from cold and fever. And of course Pineapple rasam for all those of you who love the fruit.These are some variations of the rasam (there are many more ...).

Rasam is healthy and a great digestive aid. Rasam's main ingredients are tomato and tamarind or lemon juice. It is typically served over white rice, but you could drink it as a soup.

Here is the recipe for Jeera-milagu rasam.

Ingredients:
Toor dal/red gram - 1/2 cup
Chopped tomatoes - 1 medium sized
Lemon - 1/2 piece
Coriander leaves - a small bunch
Curry leaves - 3 to 4
Salt
Turmeric - 1/2 tsp

To grind:
Pepper - 3/4 tsp
Cumin seeds - 1 tsp

Seasoning:
Curry leaves - 4
Clarified butter/ ghee - 2 tbsp
Mustard - 2 tsp
Cumin seeds - 2 tsp
Asafoetida/Hing - 1/4 tsp

Method:
Heat a small pan and fry the pepper and cumin seeds till you get a aroma from them. Grind them to a fine powder and keep it aside.
Cook the toor dal and mash it.
Cook the chopped tomatoes adding curry leaves, salt, turmeric powder and enough water. When the tomatoes are cooked, add the mashed dal and the pepper/cumin powder and let it boil for 4-5 mins.
Add lemon juice and adjust salt. Remove from heat
In a seasoning wok/pan add ghee.
When it is hot add mustard seeds. When mustard splutters, add cumin seeds.
Then add hing and curry leaves.
Pour this seasoning to the rasam.
Garnish with chopped coriander leaves.
Serve with rice or drink it as a soup.

Preparation Time: About 20 mins
Serves: 2 people

Mathan Erissery

2009-09-18T23:02:00.002+03:00

Palakkad is a small but prominent district bordering Kerala and Tamilnadu. This region of Kerala is unique as it has became home to many Tamil Brahmins who migrated centuries ago. As a result the regional cuisine characterized by a harmonious blend of Tamilnadu and Kerala. Erissery is one such speciality.

Erissery is a simple dish made of pumpkin/mathan or raw plantains and Yams sliced and boiled in water with salt. The ground paste here is similar to that of molagootal but the tempering imparts a unique flavour to the dish. It is generally prepared during important occassions like Onam, 'Vishu' (Kerala New Year) or household ceremonies etc. Erissery is best served over plain steamed rice, erisseri has thick gravy consistency.

Here is the recipe.

Ingredients:
Diced Pumpkin - 1 cup
Turmeric - 1/4 tsp
Salt

To Grind:
Grated Coconut - 1/2 cup
Red chilli - 2
Cumin seeds - 1 tsp

Tempering:
Grated Coconut - 1 tbsp
Curry leaves - 6-7
Broken Red chilli - 1
Mustard - 1 tsp
Coconut oil - 2 tsp

Method:
Grind the coconut, cumin seeds and red chilli adding little water and keep it aside. This paste should not be too watery.
Cook the red pumpkin in enough water to cover it along with salt and turmeric powder till cooked but firm in shape.
Add the ground paste to the cooked pumpkin and bring to a boil. Remove from heat.
In a pan heat 1 tsp coconut oil. When it is hot add the mustard, when the mustard splutters add the red chilli and then the curry leaves. Pour this seasoning into the gravy. Now heat the remaining coconut oil and fry the grated coconut till it turns brown. Add this to the erissery.
Serve with hot rice.

Preparation Time: About 25 mins
Serves: 2 people

Sambar

2009-09-16T13:49:00.017+03:00

There isnt a week which may pass by without preparing a Sambar in any South-Indian home. Its one of those dishes which is complete in nutrition in itself. This is one of the primary dishes in an Onasadhya too. The sambar in Kerala has an unique aroma and distinction to it. The credit goes to the librerally added Asafoetida/Hing and the well roasted Fenugreek/Methi seeds along with Coriander/Dhania seeds. Its truly mouth-watering and very delicious! This recipe which I'm about to share with you has no Coconut...which apparantly is used in every dish of Kerala!!!

Ingredients:
Medium sized chopped vegetables- 4 cups (Just about all those vegetables which you may find in the market!)
Cooked Toor dal/Split peas- 1 1/2 cup
Turmeric- 1/2 tsp
Curry leaves- Few
Tamarind- Lemon sized
Salt to taste
Jaggery- 1 tsp (Optional)

For tempering:
Oil- 3 tsp
Urad Dal/Split Black gram- 1 tsp
Jeera/Cumin seeds- 1 tsp
Mustard seeds- 1/2 tsp
Red Chilly- 1 (Broken into pieces)
Curry leaves- Few
Chopped Onion- 1 large (Optional)

To fry and grind:
Oil- 3 tsp
Methi/Fenugreek seeds- 1/2 tsp
Dhania/Coriander seeds- 1 1/2 tsp
Hing/Asafoetida powder- 2 tsp
Red Chillies- 3-4
Curry leaves- Few [If you have a tree in your garden, please use liberally :), the aroma which it imparts is irreplaceable ]

Method:

In a vessel, heat oil. Add Urad dal, Jeera, Mustard seeds and Red chilly. Once the Mustard sarts to splutter, add the Curry leaves and chopped Onions. Saute them till golden brown. Add all the cubed vegetables. Pour sufficient water for the vegetables to cook. Add Turmeric and Curry leaves and cover with the lid. Let the vegetables cook. Meanwhile, in a pan, heat oil. Add Methi and when they are brown in colour, add Dhania and Red chillies. Fry them for a minute. Now add Hing and the Curry leaves. Fry them well. Grind this into a fine paste. Once the vegetables are cooked, add the Tamarind pulp (extracted in half cup of water), Salt, Jaggery and ground mixture. Let it boil well. Now add the cooked Toor dal and mix well. Let it boil for few minutes. Garnish with Coriander leaves and enjoy this unbeatable taste with hot Rice and Pappadam, Idly or Dosa!

Preparation Time: 45 Minutes
Serves: 4 people

Mathan thoran/ Kumblakai palya

2009-09-14T14:44:00.011+03:00

One of the must items in an Onasadhya is Thoran. This a dry side dish prepared by completely evaporating the water which is poured in measured quantity to just cook the vegetable. Different vegetables have varied amount of water content in them. Vegetables like Cabbage, Pumpkin, Green leafy vegetables, Zucchini to name a few require water in very minimal quantity. They will ooze out the water within them when salt is added and that is sufficient for the vegetable to get cooked. Vegetables like, Beans, Carrot (exception is when grated), Beetroot (same as Carrot), Yam, Potato, Raw Banana, Long beans, Flat beans etc require 3/4th a measure of their quantity of water to be added for the vegetable to be cooked.

As children, we used to be selective with Palya. Now, we realise, its importance in our daily diet! Here is the recipe for Yellow pumpkin Thoran/ Palya.

Ingredients:
Pumpkin (Medium sized cubes)- 4 cups
Oil- 3 tsp
Urad dal/Split Black gram- 1 tsp
Channa dal/Chickpea lentil- 1 tsp
Jeera/ Cumin seeds- 1 1/2 tsp
Mustard- 1 tsp
Red Chilly- 1 (Broken into pieces)
Curry leaves- Few
Turmeric powder- 1/2 tsp
Red Chilli powder- 1 tsp
Jeera/Cumin seeds powder- 1/2 tsp
Grated Coconut- 1 tbsp
Salt to taste

Method:
In a pan, heat oil. Add Urad dal and Channa dal. Roast them a bit. Add Jeera, Mustard seeds and Red chilly peices. When the Mustard splutters, add the Curry leaves. Now add the Pumpkin cubes and pour just about 1/2 cup of water. Add Turmeric and cover it with a lid and let it cook for 5 minutes. Add Salt, Chilly powder, Jeera powder and Coconut. Mix well. Serve hot with Rice!

Preparation Time: 15 Minutes
Serves: 4 people

Nendran Chips/ Banana Chips

2009-09-12T19:15:00.000+03:00

Nendran chips is one of the popular snacks in the southern Indian state of Kerala. These are fried in coconut oil and sprinkled with salt water. They are called "Upperi" or "Kaya Varuthathu". They are an important item in Onam Sadya, or during festive occasions.

Ingredients:
Raw Nendran banana - 2
Salt - 1 tsp
Oil for deep frying

Method:
Dissolve 1 tsp salt in 1/4 cup of water.
Peel the Nendran bananas. Do not throw away the peels. It can be used to make thoran (Recipe coming soon...).
Slice the bananas into thin rounds.

Heat oil in a pan.Deep fry the banana pieces in batches.
When they turn yellow, sprinkle 2 tsp salt water into the oil.
Fry till the water evaporates fully.
Drain on a paper towel and store in a air tight container.

Preparation Time: About 30 mins

Pazha Pradhaman

2009-09-09T20:31:00.001+03:00

Ona Sadhya is not complete without the delicious desserts, payasam and pradhaman. The diffenrence between the 2 are that pradhamans are prepared using coconut milk and jaggery (except in Palada Pradhaman) where as payasams are prepared using milk and sugar . There are different varieties of pradhamans unique to Kerala like chakka pradhaman, pazha pradhaman, parippu pradhaman, ada pradhaman, wheat pradhaman, etc.

For our Ona Sadhya, I prepared pazha pradhamn. Pazha pradhaman is prepared using ripe plantains, Nendran variety (Yellow long ones). Except for the processes of extracting coconut milk, this pradhaman is quite simple to prepare. Of course canned coconut milk saves us this task. In this recipe I have used the canned coconut milk

Here is the recipe.

Ingredients:
Ripe plantains(Nenthrapazham) - 1
Jaggery - 1/4 cup (melt in little waster and remove impurites)
Coconut milk – 1/4 cup (thick)
Ghee - 1 tbsp

Garnish:
Coconut pieces - 1 tbsp
Cashews broken into pieces - 2 tsp
Raisins - 2 tsp
Cardamom powder - 1/2 tsp

Method:
Steam cook the banana untill it becomes soft.
Peel and cut the banana. Remove the seeds from the cooked banana.
Remove the seeds and mash it well using hand so that there aren't any lumps.
Heat ghee in a pan and fry the mashed banana for 5-6 mins.
Then dilute 2 tbsp of thick coconut milk with 1/4 cup water and add this to the banana being fried.
Add the jaggery and let it cook for about 8-10 mins in medium heat till the mixture thickens.
Then add the rest of the coconut milk and immeidately remove from heat.
Add cardamom powder.
Fry the coconut pieces, cashew and raisins and add this to the pradhaman.

Note: If you require more sweetness, you can increase the quantity of jaggery.

Preparation Time: About 25 mins
Serves: 2 people

Per Paramanna/ Pal Payasam

2009-09-07T22:57:00.016+03:00

'Per' in Tulu language means Milk as in 'Pal' in Malayalam and Tamil. This is a payasam made out of milk with Rice (Anna). The third ingredient is sugar and thats all is required for making this payasam. Pal payasam is one of the delicacies, served in all the auspicious occasions in Kerala. Its prepared in every home during the Onam season as well. As children we used wait eagerly to drink the payasam...So much that, we would reduce eating rice and other vegetable dishes, to equip ourselves to drink as much as payasam we can! Village life, loads of activities...Who was worried about calories then?! Its the new lifestyle, which has replaced Food and Fun with Food and Calories!

The rice, which I'm using here is the Red Matta rice (Also called as Red rice/Rosematta Rice). We get the broken matta rice, which takes lesser time in cooking. Hence, I'm using the broken matta rice. We may use the whole grain rice too. It is a rice with high fibre content and is highly recommended by dieticians for pregnant ladies and growing children. One can skip the multi-vitamin capsules, if having Red matta rice. Such is its glory!

Ingredients:
Red Matta Rice- 1/2 cup
Milk- 4 cups
Sugar- 1 1/2 cup

Method:

Pressure cook the Rice with a cup of water and a cup of milk. After it has cooked, transfer it to a thick bottomed vessel and add the remaining milk. Also, add the sugar and let the payasam boil in medium heat continuosly for about 45 minutes. Keep stirring constantly. The payasam will attain a thick consistancy and the you will get the lovely rice aroma. Serve hot!

TIP: If you do not have enough time to prepare payasam in such an elaborate manner, then you can use Condensed Milk. After you have transferred the cooked rice-water-milk mixture into a vessel, add just 1/2 cup sugar, remaining milk and 1/2 the tin of Condensed milk. Let it boil for about 15 minutes and an equally tasty payasam is ready!

Preparation Time: 50 Minutes
Serves: 4 People

Aviyal

2009-09-04T23:22:00.001+03:00

Aviyal is a delightful mix of many vegetables. It is a must for festivals like Onam or wedding sadhya. It can be prepared with thick gravy as a side dish or by adding more curds you can make the gravy thin to mix with rice. This is a very simple and healthy dish.

All vegetables go in it, except perhaps, some mushy vegetables like ladies fingers, tomato, brinjal, beetroot (because of the colour) , cabbage, cauliflower, radish, onion etc. Since a variety of vegetables are used for this, you require only small quantities of each of them.

The wonderful aroma to this dish comes from the coconut oil. So the oil cannot be substituted.

Here is the recipe.

Ingredients:
Vegetables cut lengthwise around 2" pieces - 2 cups
(Vegetables like Yam, Raw banana, Cluster beans, Carrot, Snake gourd, Beans, Drumstick, etc can be used)

Curds (lightly sour)- 3/4 cup
Grated fresh coconut - 1/2 cup
Green chillies - 3-4
Coconut oil - 3 tbsp
Curry leaves - 5-6
Turmeric powder - 1/2 tsp
Salt

Method:
Grind the coconut and green chillies using little water and keep aside.
In a vessel put the vegetables and add enough water to just cover the vegetable. Add turmeric and salt and boil the vegetables till just done. The vegetables should not be overcooked.
Add the coconut mixture to the boiling vegetables. Then add the curds. Finally add the curry leaves and coconut oil and toss till the vegetables are coated with the coconut and curds mixture.
As mentioned earlier, if you want the gravy to be thin, you can add more curds. Adjust salt accordingly.
Serve as a side dish for dosa, chappathi or poori or as main dish for rice.

Preparation Time: About 20 mins
Serves: 3-4 people

Onam

2009-09-04T19:51:00.032+03:00

Onam, the harvest festival, is the most popular festival of Kerala . It is celebrated in the Malayalam month of Chingam(between August 15 and September 15) to honor of King Mahabali. The celebrations last for 10 days, starting from Atham or Hastham. The tenth day after atham is Thiruvonam. It is believed that on the last day, King Maveli (Mahabali) visits Kerala. Hence the day is marked by feast and festivities. Intricately decorated Pookalam, delicious Onasadya, Snake Boat Race and the Kaikottikali dance are some of the most remarkable features of Onam.

The delicious part of Onam is Onasadhya. 'Onasadhya' is the grand feast served during the celebration of Onam in Kerala. It is served in Banana leafs. There is a way of placing the leaf and an order of serving the dishes. Rice is the essential ingredient of this strictly vegetarian meal. All together there are 11 essential dishes which have to prepared for Onasadya. Number of dishes may at times also go upto 13.

Back home on thiruvonam, me and my sister would decorate our front yard with flowers from our own garden and have a sumptuous Onam sadya prepared by mom. Here since onam was on was on a weekday, I could not prepare a elaborate onasadhya. But we will try to post the recipes of dishes. This months posts are dedicated to Onasadhya. Below are the some of the dishes prepared. (Click on the links for the recipes available. The rest will follow soon.)

Olan
Aviyal
Erissery
Kalan or Pulisseri
Thoran
Koottukari
Sambar
Pachchadi

Rasam
Payasam
Prathaman
Nendran Chips/ Banana Chips

Sharkara varatti/ Sharkara upperi
Pickle (Achaar)

Amaranthus (Dantu soppu) Pachadi

2009-09-01T15:41:00.003+03:00

Pachadi is a very simple dish prepared using Yogurt and Coconut. It can be prepared in few minutes yet is really tasty and is soothing for the stomach too. We have a huge choice of the vegetables which may be used for preparing Pachadi. Okra, Brinjal, Potato, Cucumber (Requies no cooking at all...just grate it and use!!!), Capsicum etc...

I'm using Amaranthus . It was my Mothers idea to try out pachadi with these leaves, unlike the Sasmi (recipe coming soon) which we always prepare. It definitely is worth a try and is a very healthy dish for sure.

Ingredients:
Chopped Amaranthus leaves- 4 cups
Oil- 1 tsp
Urad dal- 1 tsp
Mustard seeds- 1/2 tsp
Red chilly- 1 (Broken into peices)
Curry leaves- Few
Yogurt- 2 cups
Salt to taste

To grind:
Grated Coconut- 1 tbsp
Mustard seeds- 1 tsp
Green chillies- 2-3
Curry leaves- Few

Method:
In a pan, heat oil. Add Urad dal, Mustard seeds and Red chilly. When the Mustard seeds start to splutter, add the Curry leaves. Now add the Amaranthus leaves. Sprinkle some water and cover with lid. Let it cook. The leaves will shrink to less than half their volume upon cooking...[so dont worry if you have huge quantity of leaves :) ]. Once its cooked, remove from heat and let it cool completely. Meanwhile grind the above mentioned ingredients to a fine paste and mix it with yogurt. Once the cooked leaves mixture has cooled down, add it to the yogurt-ground paste mixture.

Mix well. Season with salt and enjoy with Rice.

Preparation Time: 20 Minutes
Serves: 4 people

Bajil Chutney

2009-08-30T19:10:00.024+03:00

Bajil chutney is not your usual chutney but a snack. I think it is also called as Bajil upkari. But I am not sure. If any of you have more information on this please let me know.

Bajil chutney is a very tasty snack that I learnt from my husband. Actually in his home this is prepared as a side dish for sajjige (rava or semolina) uppittu (recipe coming soon ...). It goes very well with uppittu, but normally I prepare it in the evenings as a snack.

It is quite simple and easy to prepare. The main ingredient is beaten rice (thin variety) or paper avulakki. This involves no cooking. Only chop the onions and add the tadka (garnish) and bingo! the dish is ready :).

Here is the recipe.

Ingredients:
Beaten rice - 1 cup
Onion finely chopped- 1 small
Coconut scrapped - 4-5 tbsp
Coriander seeds - 1 tsp
Sugar - 2-3 tsp
Salt

Garnish:
Mustard - 2 tsp
Urad dal/White gram - 2 tsp
Red chilli - 2Coriander seeds - 1
Curry leaves - 5-6
Coconut oil - 1 tbsp

Method:
In a large bowl, crush the onion, coconut and coriander seeds a little by hand so that they blend and give a nice aroma.
Add the beaten rice to this mixture.
Heat oil in a pan. Add red chilli, coriander seeds and urad dal and when the dal turns red add the mustard.
When mustard splutters, add curry leaves and fry till the curry leaves give a nice aroma.
Pour this garnish to the beaten rice mixture and also add sugar and salt
Mix well.
Serve with coffee.

Preparation time: About 15-20 mins
Serves: 2 people

Olan

2009-08-29T19:45:00.013+03:00

Olan is a simple dish originally from Kerala. Its one of the tastiest dishes to be prepared with minimum ingredients and no spice, except for green chillies. This is an important dish for any sadhya and with Onam around, no one can miss Olan.

The dishes from Kerala have an unique fragrance emitted by the coconut oil which is used liberally in all the dishes. In Olan, coconut oil is added at the end of cooking process so that the aroma stays in the dish. Also, fresh curry leaves yeild the perfect fragrance which is highly apetizing. We can use red pumpkin as well as ash gourd for preparing the dish. Here I'm using only red pumpkin. The black-eyed beans added along with pumkin gives a unique taste to Olan.

Ingredients:
Red pumpkin- 2 cup
Black-eyed beans- 1 cup
Green chillies- 3-4
Curry leaves- Few
Salt to taste
Coconut milk- 1 cup
Coconut oil- 2 tsp

Method:

Pressure cook the pre-soaked beans and keep aside. The beans may be soaked overnight. In a vessel, sprinkle 1/4 cup of water to the diced pumpkin and let it cook along with curry leaves and slit green chillies. Once, they are half done, add the beans and let it cook again. Add salt and the coconut milk. Let it boil for a minute. Dish out after adding Coconut oil and few curry leaves. Serve hot with Rice.

Preparation time: 20 Minutes
Serves: 4 people

Onion vethakozhambu

2009-08-27T22:48:00.013+03:00

Vethakozhambu or Vathalkozhambu is a spicy gravy prepared in tamil iyer homes. 'Vathal' means sun dried vegetable or berries. Vathals made from Manathakkali/ marthangalikkai (Black nightshade), Kothavarangai(Cluster beans) etc or fresh vegetables like onion, tomato etc can be used for making this. Vathalkozhambu is a wonderfull combination of tangy, spicy and also sweet taste. The tanginess comes from the tamarind which is added in slighlty larger amount. It tastes very good with 'Urulakkazhangu Podimas' (recipe coming soon).

During summer holidays, in the afternoon we cousins would gather in a circle around our patiyamma (grandma). She would place a small quantity of curd rice on our hands and pour a spoofull of vathalkozhambu over it. By the time she moves to the next eager hand, we would be ready for our turn again. Hmm... lovely days.

An easier version of vathakozhambu is prepared by the Palakkad iyers using chundakkai or turkey berry, but the recipe is slightly different.

Traditionaly the spices are fried and powdered freshly before making the kozhambu but to make life easier, the powder can be in large quantities and stored in a air tight container. I normally prepare this fresh every time I am making the vathalkozhambu as it does not take much time to prepare this powder. Also the freshly ground powder is tastier.

In this recipe, I am using onion (vengayam). The recipe is same for other vathals as well.

Here is the recipe.

Ingredients for vathakozhambu powder:
Red chilli - 2-3
Coriander seeds - 11/2 tbsp
Chana dal - 3/4 tbsp
White gram - 1 tsp
Fenugreek/Methi seeds - 1 tsp
Pepper - 1 tsp
Curry leaves - 4-5
Oil (Preferably gingely) - 1 tsp

Method:
Heat the gingely (or any other oil) in a pan. Fry the ingredients separately. Grind them together to a fine powder.

Note: With the measurements given above vathalkozhambu for 4 people can be made. It can be increased proportionally if you plan to store for long term usage.

Ingredients for vathakozhambu:
Onion chopped - 2 medium sized
Red chilli - 2
Coriander seeds - 1 tsp
Chana dal - 1 tsp
Mustard - 2 tsp
Curry leaves - 5-6
Fenugreek/Methi seeds - 1/2 tsp
Cumin seeds - 1 tsp
Tamarind - 1 lemon sized
Jaggery - small piece (if you like sweet then you can add more)
Salt
Gingely oil - 1/4 cup
Rice powder - 1-2 tsp

Method:
Soak tamarind in water and squeeze it. Filter and keep the water.
Heat oil in a pan. Add red chilli, coriander seeds, chana dal.
When the dal turns red add mustard. When mustard splutters add cumin seeds and fenugreek seeds and saute till they turn red.
Care should be taken not to burn them as fenugreek burns quiclky.
Add the curry leaves and fry till you get the aroma and then add onions and saute till they turn golden colored.
Now add the tamatind pulp and little turmeric and let it boil till it reduces to half its quantity.
Then add salt and jaggery and stir.
Add vathakuzhambu powderand boil well till raw smell goes.
Keep it in medium flame till it becomes thick in consistency.
If it becomes too watery, mix 1 or 2 tspns of rice flour in little water, add this to vathakuzhambu and allow it to boil till you get the desired consistency.
Dont add too much rice powder and this will make the kozhambu too thick once it cools.

Note: In this recipe I have not used asafoetida as normally when onion is used we do not use asafoetida. But if you are using any other items instead to make the kozhambu, then add 1/2 tsp asafoetida along with the vathal when it boils.

Preparation time: About 30min
Serves: 4 people

Zucchini Aloo Gobi

2009-08-26T23:25:00.009+03:00

What inspired me to try this dish is the creator of this dish, who is the new entrant to our family, my bro-in-law. Its nice to see how he pays attention to the minute details of cooking. This side dish is one of the simplest and requires just one main ingredient, Green chilly! Might sound like we are going to burn our taste buds away. Trust me, after tasting the bhaji, we were left wondering where all the chillies vanished. So...'The more the better'....

Ingredients:
Cooked and diced potatoes- 2 cups
Cauliflower- 2 cups
Zucchini- 1 cup
Onions chopped- 2 medium sized
Green chillies- 6 [Please be generous :) ]

Oil- 4 tsp
Urad dal- 1 tsp
Mustard- 1/2 tsp
Jeera/Cumin seeds- 1 tsp (Optional, added since we love its aroma and is good for digestion too)
Turmeric- 1 tsp
Salt to taste
Coriander leaves- Few (Optional)
Spring Onions- 8-10

Method:

In a pan, heat oil. Add Urad dal and Mustard seeds. When the Mustard seeds splutter, add Jeera. Now add the split Green chilles and saute for a minute. Add the Onions and saute till golden brown. Add the Cauliflower and sprinkle water. Cover with a lid for it to cook. Add Zucchini and cover the lid once again. Leave it for just about 5 minutes, while the Zucchini cooks. Add the cooked potatoes and mix well. Add Turmeric and salt. Mix well. Add finely chopped sprng onions and heat it for another 2 minutes. This gives the special taste and aroma to the dish. Garnish with Coriander leaves and enjoy with Rotis!

Preparation Time: 30 minutes
Serves: 4 people

Ulundu Adai

2009-08-25T21:15:00.012+03:00

Ulundu adai can be called the king of adai! Traditionaly adai is made with a mixture of toor dal (pigeon pea), muzhu (whole) ulundu (black lentil) and par boiled rice. The wonderful aroma which comes when this adai is roasted in the griddle is from the generous amount of curry leaves and asafoetida that goes in during the grinding process and the ginely oil used for roasting the adai. I add cumin seeds as it is very healthy and also gives some extra taste to the adai.

My mom makes one of the best adais I have had ... always very cripsy and red in color.

Adai is an oil guzzler.Experienced housewives, use their bare hands to spread the batter on the hot tava. Once you make the batter, you can store in the refridgerator and use it for a week. With fresh batter you can always make crisp adai. The refridgerated batter will yield adai that are very soft but tastes good because it has fermented well.

I am sending this recipe for MyLegumeLoveAffair-14 hosted by Susan of The Well-Seasoned Cook.

Here is the recipe from my mom's kitchen.

Ingredients:
Boiled rice - 1 cup (Idli sooji can also be used. The proportion is same)
Muzhu ulundu/black lentil/white lentil- 1/2 cup
Togari bele/Toor dal/Pigeon pea - 2/3 cup
Red chilli - 4-5
Pepper corns (optional) - 5
Cumin seed (optional) - 2 tspAsafoetida - 1 tsp
Curry leaves - 15-20 leavessalt
Gingely oil - for shallow frying
Note: Traditionaly ginegely oil is used as it imparts a wonderful aroma to the adai. But any other refined oil can also be used for roasting.

Method:
Soak the rice black lentil and pigeon pea overnight.
Grind them coarsely along with red chilli, curry leaves, asafoetida and salt. The ground batter should be of thick consistency.

Heat the griddle or a flat pant. Pour a ladle full of the batter and flatten the adai with hand in a circular motion dipping the hand often in cold water to avoid burning of the hand.
You can spread it using the back of the ladle, but since the batter is thick in consistency, this would make the adai thick.
Optionally you can add some water to the batter to make it thin in consistency and use the back of the ladle to flatten the adai.

Make a small hole in the centre with spoon and pour oil generously (1 tbsp). Drizzle oil on the sides as well.

Let it brown, flip over. Pour another helping of oil, for this side to be fried. When both sides are evenly fried, to a golden brown colour, the adai can be removed from the tava.
Before the next round, take a piece of moist cloth or Vazhai Pindi (banana stem), and clean the tava of the left overs.
Your next adai will also come out as good as the previous one.
The adai can be served with butter.
Personally I love to have adai with orange peel pulikachal (recipe coming soon).

Preparation time: About 10-20 mins (grinding), 5 mins (To roast the adai)
Serves: 4 people

Modakam (Udupi style)

2009-08-23T14:38:00.016+03:00

Modakams are of different varities. There are Modakams with filling and without filling too. The following recipe is traditionally followed in udupi and is made during Ganesh Chaturthi. This is made out of Rice, Jaggery and Coconut. If we closely observe the method in which it is prepared, its in tandom with the Kozhukattai made in Kerala.

This is one of my personal favorites and I can have as much as I'm offered! Its simple and doesnt involve a million ingredients. Sure children will enjoy it thoroughly too.

Ingredients:

Raw rice- 1/2 cup
Grated Coconut- 1 cup
Jaggery- 3/4 cup
Cardamom powder- A pinch
Ghee- 4 tsp

Method:
Soak the rice for about half an hour. Grind the rice and coconut together to a coarse mixture. The consistency of the batter may be litle thinner than that of dosa batter.

In a vessel, to jaggery, add about 1/4 cup of water and heat to just melt the jaggery. Strain this jaggery solution into the rice and coconut batter.

In a kadai, pour the batter and start stirring it continuously on medium heat. In about 15 minutes, you will observe solidification of the batter. Add ghee and cardamom powder and continue mixing. The batter will leave the sides of the kadai and form a solid mass.

Let this cool for about 10 minutes. Make medium sized balls of the batter and let it steam cook for about 20 minutes.

Delicious Modakams are ready to eat!

Preparation Time: 45 Minutes
Serves: 4 people

Padanji bele payasam/ Moong dal payasam

2009-08-22T14:43:00.013+03:00

When it comes payasams, we all drool. This is a payasam with Padanji bele (Moong dal); happens to be my best half's ultimate favorite. There are two categories under which payasams may fall. One in which we add jaggery with coconut milk as the combination, else, its sugar with plain milk. The trophy, I personally feel, should go to the former.

In Udupi, during the summer time, we get tender cashew-nuts. These may be added in this payasam along with moong dal...now thats called as a deadly combination. I'm adding Sabu dana (Tapioca pearls) along with the dal just to bring about a variation.

Ingredients:

Moong dal- 1/2 cup
Sabu dana- 1/2 Tbsp
Jaggery- 3/4 cup
Coconut milk- 2 cups (Extract of one coconut)
Ghee- 4 tsp
Cashew nuts- Few
Raisins- Few
Cardamom powder- A pinch

Method:

In a pan, dry roast the dal well till you get the aroma. Soak Sabu dana is in a cup of water for half an hour.
Put the dal and sabu dana into a vessel and add a cup of coconut milk along with 2 cups of water. Let the dal and sabu dana cook in this milk-water mixture. This will take about 15-20 minutes. Keep stirring in between. In another small vessel, add the jaggery and pour about 1/4 cup of water to just melt the jaggery. Strain this solution and pour it into the cooked dal. Let this boil for 10 minutes. Add the remaining coconut milk and let it boil for few minutes as well.Now, in a pan, to 4 tsp of hot ghee, add cashew nuts and fry them well. To this add the raisins and pour this into the payasam. Add pinch of Cardamom powder and serve hot.

Preparation Time: 30 Minutes
Serves: 4 people

Kai Chutney

2009-08-21T22:29:00.001+03:00

Whenever I prepare idli or dosa along with sambhar chutney is a must. I can say that N literally drinks chutney.

Coconut chutney can be prepared in different ways. You can use either red chilli or green chilli based which gives the actual color.Hurigadale/roasted chana can also be added to the chutney. In this recipe I use only coconut as the main ingredient

Here is the recipe.

Ingredietns:
Coconut - 1/2 cupGreen chilli - 2-3
Curry leaves - 6-7
Ginger - a small piece
Tamarind - small piece
Salt

Seasoning:
Mustard - 1 tsp
Urad dal/White gram - 1 tsp
Oil (preferably coconut) - 2 tsp
Curry leaves - 3-4

Method:
Heat oil in a pan. Fry the green chilli till you get a fragrance from it. Then add the curry leaves and fry.
Grind this along with coconut, ginger, tamarind and salt to a fine paste.

For seasoning:
Heat oil in a pan, add the urad dal. When they turn red add the mustard. When the mustard splutters add the curry leaves and stir once. Add this to the chutney.
Serve with idli, dosa, kahara bath, etc.

Manoli Ajathna

2009-08-20T22:00:00.002+03:00

This recipe I learnt after my marriage. N loves this very much so I got the recipe from my MIL. Though I have never tasted the original recipe (that my MIL makes), I have been doing this for some time now. It is fairly simple and delicious.

Aajathna is derived from tulu word 'Aajothno' which means completely evaporating the water. Here the Manoli/Ivy gourd is cooked in tamarind water till the water evaporates completely .(Not steam cooked)

Here is the recipe.

Ingredients:
Manoli/Tondekayi/Ivy gourd quartered lengthwise - 1 cup
Grated coconut - 1/4 cup
Red chilli - 2
Curry leaves - 6-7
Tamarind - small pieceUrad dal/White gram - 1 tspJeera/Cumin seeds - 1 tsp
Mustard - 1 tsp
Salt
Oil (preferably coconut) - 3 tbsp
Water - 1/4 cup
Jaggery - small piece

Method:
Soak tamarind in the water and extract the juice. Keep this aside.
Heat oil in a pan. Add the red chilli and then urad dal. When the urad dal turn red add the mustard and when they splutter add jeera. Then add the curry leaves and mix once.
Now add the ivy gourd,tamarind extract, jaggery, water and salt.
Mix once and leave it to cook. Do not close the lid.
Keep stirring at intervals so that it does not stick to the bottom of the pan.
Add more water if required.
Cook till the water evaporates.
Then add the grated coconut and stir till it mixes.
Serve as a side dish with rice and dal.

Preparation time: 15-20 mins
Serves: 4 people

Bisi Belebath

2009-08-19T15:33:00.015+03:00

Bisi Belebath is one of the unique dishes of Karnataka. Its a wholesome meal in itself and is complete in terms of nutritional value. It is available even in any of the fast food joints in Bangalore and is a very popular dish. Its best served with Boondi/Raitha/Potato wafers.

I have had the best Bisi Belebath in my aunts place and of course what Amma makes leaves us finger-licking. We like it little mild unlike the real spicy flavor which is available outside. All in all, home-made is the best made.

This recipe is off to Chaitra's RiceFeast event.

Ingredients:
Rice- 1/2 cup
Toor dal- 1/2 cup
Vegetables- 1 cup (Assortment of Carrot, Beans, Green peas, Potato..list may go on)
Oil- 3 Tsp
Urad dal- 1 tsp
Mustard seeds- 1/2 tsp
Red Chilly- 1
Cashewnuts- Few
Curry leaves- Few
Onion- 1/2 cup
Capsicum- 1/2 cup
Turmeric- 1/4 TSP
Tamarind extract from a Lemon-sized ball
Jaggery- 1 Tsp
Salt to taste

To fry in 2 tsp of oil and grind:

Cinnamon- 1 inch peice
Bay leaf- 1 medium
Cardamom- 2
Black pepper corns- 7-8
Clove- 2
Asafoetida/Hing powder- 1/2 tsp
Fenugreek seeds/Methi seeds- 1/2 tsp
Channa dal- 4 tsp
Coriander seeds/Dhania- 3 tsp
Red chillies- 2-3
Grated coconut- 1 Tbsp

Method:

Cook Rice, Dal and vegetables separately and keep aside. In a pan, heat 2 tsp of oil. Fry the above mentioned ingredients and grind it to a paste. In a vessel, heat 3 tsp oil. Add Urad dal, Mustard seeds, Cashewnuts and Red chilly. When the Mustard starts to splutter, add the curry leaves. Add the chopped onions and saute till golden brown. Add Capsicum and fry them well too. Add the cooked vegetables, ground paste, tamarind pulp, salt and jaggery. Adjust the consistency of the gravy now with sufficient water. Let it boil well. Add cooked dal and mix well. Finally add Rice, mix well and garnish with coriander leaves.

Preparation Time: 45 Minutes
Serves: 4 people

Capsicum Rice

2009-08-18T22:04:00.005+03:00

I was really tired of preparing the same dishes like pulao, bisibelebath, vangibath etc for the lunch box. Not that I dont like them, its just that sometimes we crave for a different taste.

There were different colored bell peppers lying in the fridge. So I decided to make capsicum rice. I don't know the actual recipe, so I decided to make it in my own way. The recipe is fairly simple. I mixed ground spices to fried capsicum giving it a nice flavor and stirred it with cooked rice. You can also fry onions along with capsicum.

This recipe is off to Chaitra's RiceFeast event.

Here is the recipe. Hope you all will like it.

Ingredients:
Capsicum - 1 cup
Rice - 1 cup
Salt
Mustard - 1 tsp
Curry leaves - 5-6
Turmeric - a pinch
Oil - 4-5 tbsp

Masala:
Dry roast the below ingredients except tomato and ginger separately. Grind them to a fine paste together with tomato and ginger.

Coriander seeds - 1 tbsp
Coconut scrapped - 3-4 tbsp
Fennel/Saunf/Sombu - 1 tsp
Tamarind - small piece
Groundnuts - 1 tbsp
Sesame seeds - 1 tsp
Channa dal/Gram dal - 1 tsp
Jeera - 1 tsp
Ginger - small piece
Toamto - 1 medium sized
Asafoetida - a pinch

Method:
Cook rice such that each grains are separate. Keep is aside.
Heat gingely oil in a pan. When it is hot add the mustard and when it splutters add the curry leaves and bell peppers and saute till the bell peppers are fried properly. Add salt and turmeric. Then add chopped tomato and saute till the they are cooked. Then add the ground masala and fry.
Finaly add cooked rice and mix well. Garnish with coriander leaves.

Note: If you are using normal rice (not basmati) then cool the rice before mixing. This will prevent the rice being mashed in the process of mixing.

Preparation time: About 30 mins
Serves: 4 people

Kai Vade

2009-08-17T23:09:00.013+03:00

'Kai' means Coconut in Kannada. Hence, Kai Vade refers to Vade which has Coconut as the base. Its for sure one of the quick answers to sudden guests at home during the evening snack time. This vade requires the minimum ingredients. Children thoroughly enjoy this as we eight cousins at our Gradma's place used hog on it.

The other inredient is Rice which has to be incorporated. Either we may soak rice and grind it else, for all the people who are on fast track, Rice flour is the best option. Both give equally good result. Thanks to my Amma for this short-cut!

Ingredients:
Grated Coconut- 1 Cup
Rice flour- 1 Cup
Jeera/Cumin seeds- 1 Tsp
Black Pepper Corns- 8-10
Salt to taste

Method:

Grind Coconut, Jeera and Black pepper corns together to make a paste like that of any Chutney with the minimum amount of water required. Now to this paste, add Rice flour and salt. Mix well. The mixture should attain a dough like consistency. Just in case, there is too much water content, then add more Rice flour and adjust the consistency.

Make lemon-sized balls and place it in between two oil-greased polythene sheets. Now, with the help of a flat based vessel, apply gentle and equal pressure to make a flat Vade.

Slowly slip this vade into hot oil in a kadai. Cook on both sides. If the vade puffs up, then its success. Have it hot with Coffee/ Tea and enjoy!

Preparation Time: 20 MInutes
Serves: 2 people [5 each :) ]

Khara Bun

2009-08-16T11:32:00.014+03:00

Khara means spicy. These buns contain a mixture of onion , green chilli and coriander leaves (cilantro). Khara bun was one of our favorite snacks from the Iyengar bakery at Mysore's Ursu (DD Urs) road. After a busy morning of shopping we would hop into Iyengar bakery for these fresh buns which would be available in the afternoon ... hmmm so yummy. I miss them so much here.

Never really thought of baking them as I was a little apprehensive about the result. For me baking has always seemed like a difficult challenge.
Few days back when I was blog hopping, I saw a recipe of cumin bread here. I should say it was a real inspiration for me to bake as the instructions were very simple. I started to buy the ingredients thinking of baking the same bread but on the D-day I remembered the khara bun and thought why not change the recipe a bit and make the buns instead.

Here is the result of my first baking.

Ingredients:
Maida/All purpose flour - 1 cup
Wheat (I used the whole grain wheat) - 1 cup
Sugar - 2-3 tsp
Salt - 2-3 tsp
Dry yeast - 11/2 tsp
Unsalted butter - 1 tbsp
Olive oil
Water - 3/4 cup

For onion mixture:
Onion chopped - 1 big
Green chilli chopped - 1-2
Cumin seeds - 3 tsp
Coriander/cilantro leaves - 4-5 tbsp

Method:
Heat 1 tbsp olive oil and add the cumin seeds. Then add the chilli and onion and fry till the onion turns golden. Add 1 tsp salt and mix well. Remove from the stove and add the coriander leaves and mix well. Keep this aside.

Heat water till it is lukewarm. To this add sugar, butter and little olive oil. Then add yeast to it. Leave it at a warm place for 10mins till yeast becomes active.
Then to this add the flour, onion mixture, remaining salt and knead it to a dough. Add more water if required. If water is more then you can add little flour to adjust the consistency. Knead the dough for 10 mins.

Leave this in a warm place for 1.5 hours till the dough doubles in size.
Take out the dough on to a flat surface and knead for a minute or two. Shape it up into buns and place on a greased baking tray. Leave it for another 45 mins.

Brush the buns with butter on top.
Preheat the oven to 260C or about 500F.
Bake them for about 15 mins till you get the nice brown colour.

Enjoy with a hot cup of coffee or tea.

Quantity: About 7 buns

Idli Upma

2009-08-15T22:23:00.004+03:00

If you have lots of left over idilis and wondering what to do with them, then here is a simple and tasty recipe. I am sure many of us idli lovers would eat them any how...but for some people out there who don't like idli, this is a tasy option.

Apart from the ingredients mentioned below, you can make this more healthier by adding vegetables like carrot, beans, bell peppers etc.

Here is the recipe.

Ingredients:
Idlis - 10
Onion chopped - 1 big
Chilli chopped - 2
Mustard - 2 tsp
Urad dal - 2 tsp
Coconut scrapped - 5-6 tbsp
Curry leaves - 5
Salt
Coconut oil or ghee - 3 tbsp
Turmeric - a pinch
Coriander leaves chopped - 3 tbsp

Method:
Mash the idlis coarsely in hand. (Note that the idlis should not be mashed to a paste).
Heat the oil/ghee in a pan. Add the urad dal. When it turns brown add the mustard. When the mustard splutters add the turmeric and chilli and fry once.
Add the curry leaves and chopped onion and fry till the onion turns golden.
Add the coriander leaves and fry once.
Then add the coarsely mashed idlis and salt and mix well. Add the scrapped coconut and serve hot. Generaly we eat it without any side dish as it is very tasty by itself. But you can serve this with chutney or sauce.

Preparation time: 15 mins
Serves: 2-3 people

Tambuli

2009-08-14T12:55:00.013+03:00

Tambuli is one of the easiest and good for health side dish. It is basically made out of Coconut and buttermilk. This is a thirst quencher too as people in Udupi face real muggy summer! It is served in the beginning before the main course and is taken along with Rice.

There are a variety of Tambuli which may be prepared. We may prepare it with Jeera (Cumin seeds), Dhania (Coriander seeds), Methi (Fenugreek seeds), Onion, Ginger, Garlic, Capsicum, Pudina (Mint), Coriander leaves, Palak (Spinach), Dill leaves, Sambrani soppu, Timire soppu and the list may go on... These above listed items may be ground raw with Coconut else must be fried a bit in Ghee which would enhance the taste of Tambuli.

Following is the recipe for Ginger Tambuli.

Ingredients:
Ginger- 1 inch piece
Green chillies- 2-3
(Note: Alternatively, you can use few Black pepper corns if you like to avoid Green chillies...definetly a healthy option!)
Grated Coconut- 1 Tbsp
Salt to taste
Buttermilk/ Yogurt- 1 cup
Ghee- 2 Tsp
Urad dal- 1 Tsp
Mustard seeds- 1 Tsp
Red Chilly- 1
Curry leaves- Few

Method:

In a pan heat a teaspoon of ghee and fry the Ginger pieces till golden brown. Transfer this to a mixie and add Green chilles and Grated Coconut. Grind to a fine paste. Add the buttermilk. If you are using Yogurt, before adding it to the ground paste, give it a spin in mixie as well. Now add Salt. In the same pan add a teaspoon of Ghee and when hot, add Urad dal, Mustard seeds and Red chilly. When the Mustard seeds splutter, add the Curry leaves and pour this to Tambuli. Serve with rice and enjoy the cooling effect!

Preparation Time: 15 Minutes
Serves: 2 people

Koddel/ Huli

2009-08-12T14:18:00.005+03:00

One of the commonly prepared dish is Koddel/Huli/Sambar. There are a variety of Sambar which may be prepared by just varying the spices which are roasted and powdered. This gives the unique taste and aroma to it. It is a best accompaniment to Rice, Idly and Dosas.

Here, this recipe is of a typical Udupi Koddel.

Ingredients :
Chopped Vegetable- 1 cup (Any vegetable)
Cooked Toor dal- 3/4 cup
Turmeric- 1/4 Tsp
Curry leaves- Few
Tamarind- Medium sized lemon
Salt to taste
Jaggery- 1/2 Tsp
Oil- 2 Tsp

To grind:
Methi seeds/Fenugreek seeds- 1/2 Tsp
Dhania seeds/ Coriander seeds- 2 Tsp
Red Chillies- 3
Curry leaves- Few
Grated Coconut- 1 Tbsp

Method:

Cook the vegetable with water, turmeric and few Curry leaves. In a pan, heat oil. To this add Methi seeds. Wwhen they turn brown, add coriander seeds, Red chillies and Curry leaves. Now add grated Coconut and fry for a minute. Grind this to a fine paste. Aadd this to the cooked vegetable. Add the extract of tamarind with half cup water, Jaggery and Salt to taste. Add the cooked Toor dal and let this boil for few minutes. Serve hot.

Preparation Time: 30 Minutes
Serves: 2 People

Bread Masala

2009-08-11T21:02:00.000+03:00

Bread masala is one of the easy dishes to prepare and very tasty. It is also good for the lunch box. I normally prepare this when we are bored eating rice. It tastes good when the bread is toasted but we can use the bread directly as well.

Ingredients
Bread - 10 slices
Onion chopped - 2 medium sized
Tomato chopped - 2 medium sized
Green Chilli chopped - 2 to 3
Ginger finely chopped - 1-2 tsp
Mustard - 2 tsp
Curry leaves - 5-6
Coriander leaves chopped - 4 tbsp
Turmeric - 1/4 tsp
Oil - 3 tbsp
Ghee - 2 tsp

Salt

Method:
Toast the bread in a toaster or a normal tava (without oil/ghee). Cut them into small squares and keep aside.
Heat oil in a pan. Add the mustard seeds, when they splutter add the chopped green chillies.
Then add the curry leaves, turmeric and fry little.
Add the chopped onions and fry them till they turn golden.
Then add the chopped tomato and little water incase the tomatoes are not juicy. Don't add too much water as the bread will become soggy.
Add enough salt and mix well.
Now add the bread pieces and ghee and mix well.
Garnish with coriander leaves and serve hot.
This does not require any side dish to accompany with it.

Preparation time: 20 mins
Serves: 2

Hayagreeva/ Muddy

2009-08-10T15:08:00.016+03:00

This is one of the signature dishes of the people belonging to Shivahalli (Udupi) in Karnataka state. As Hindu God Vishnu devotees, traditionally, for each and every auspicious occasion its considered mandatory to prepare Hayagreeva Muddy for Nivedya (Offering to God). Its a fairly simple sweet dish made out of Channa dal (Chick peas) lentil. The sweetening agent is traditionally Jaggery however, my Amma (Mother) would prepare it by adding sugar which tastes awesome too.

Off goes this recipe for MyLegumeLoveAffair-14 hosted by Susan of The Well-Seasoned Cook.

The main taste to this dish, rather the aroma to it comes from the Coconut we add which has to be roasted till nice golden brown.Here are the ingredients...

Ingredients:
Channa Dal/Split Chick peas Lentil - 1 cup
Sugar- 1 1/2 cup
Ghee- 1/2 cup
Grated Coconut- 1 Tbsp
Cashew nuts- Few
Raisins- Few
Cardamom powder- A pinch

Method:
Soak Channa dal for about half an hour and pressure cook it until just its 3/4th done with 2 cups of water . Transfer the dal along with its water (used while pressure cooking) to a kadai (or any heavy bottom vessel) and turn on the heat. Let it boil for 10 minutes. Now add the sugar and let it simmer for atleast 20 minutes. The mixture will attain a thick consistency. In a separate pan, add Ghee and when it is hot, add the Cashew nuts. Roast them till golden brown. Now add the Raisins and the Grated Coconut. Roast Coconut till golden brown. Add this to the boiling Channa dal mixture and mix well. Add Cardamom powder and remove from heat. Serve hot.

Preparation Time: 45 Minutes
Serves: 4 people

Idli

2009-08-09T22:21:00.001+03:00

Idli is one of the basic recipes but sometimes the basic recipes could be problematic. When I started cooking my idli's always turned harder than what mom made at home. But after continued efforts and persistence, my idli's are better now. Here is the recipe.

Inredients:
Boiled rice or Idli rava - 3 cupsUrad dal/white gram - 1 cup
Salt
Method:Soak the rice (if you are not using idli rava) and urad dal seperately for 5-6 hrs.
Grind the urad dal to a very smooth paste adding little water as it should be of a thick consistency. The more it is ground the better the idlis will turn out.
If you are using boiled rice, grind it coarsely adding little water.In case if you are using idli rava instead of rice, wash the idili rava and if the rava is bigger you can grind it with little water for sometime. Do not grind this for long as it should not become too smooth.
Mix the coarsely ground rice or idli rava with the urad dal paste, adding enough salt.

Leave it overnight in a warm place for fermentation.
The next day the volume of the batter would have increased if it has fermented properly.
Once the batter has fermented, grease the idli plate with either oil or ghee.Pour the batter in each plate.
Steam them for around 15 mins. If you are using pressure cooker, do not use the weight.
Leave it for around 5 mins before opening the steamer/cooker. Remove the idlis from the idli plate and serve hot with chutney and sambar.

Preparation time: 25 min

Serves : 4-5

Arachu Kalakki

2009-08-08T23:18:00.009+03:00

Arachu kalakki is a perfect compliment for keerai molagootal. Normally arachu kalakki is prepared using kanni mangai (mango) or nellikai (gooseberry) preserved in salt water. It can also be prepared using chenai (yam).

Here in this recipe I am using washed nellikai from the nellikai pickle.

Ingredients:
Coconut - 1/2 cup
Gooseberry - 10-12
Green chilli - 2
Butter milk - 1 cup
Salt
Coconut oil - 1 tbsp
Mustard - 1 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - 5

Method:
De seed the gooseberry and cut it into small pieces. Grind this along with coconut and green chilli into a paste.
Mix the ground mixture with butter milk and add the required amount of salt.
Heat oil in a pan, and add the mustard seeds. when they splutter add the fenugreek seeds and immediately remove the pan from the stove as fenugreek seeds burn fast. Then add the curry leaves. Pour this garnish into the arachu kalakki.
Serve as a side dish for Keerai molagootal. It can also be mixed with rice.

Preparation time: 10 mins
Serves: 4 people

Appam

2009-08-07T22:45:00.027+03:00

The word 'Appam' brings many nostalgic moments back into my mind. The days when we were in Kerala, we would eagerly wait for the prasadam especially in the Shiva temples as we would get Appams! Also, I cherish those vacation days in my Dodda's (Grandma) home, when we all cousins would be ready to devour on the delicious snacks, she would keep ready during the hungry evenings!....and if it was Appam, then a fight would be assured. Those were the days.......

Traditionally its made with Rice, but as we all are racing with time, one of the alternative to Rice is Wheat flour. This saves us the time spent for soaking Rice and grinding it; though, personally, I love it when its prepared with Rice. The other key ingredient is Banana which we add to this dish. The best variety to used would be Nendran variey but I'm using Chiquita here.

Ingredients:
Wheat Flour- 1 cup
Banana- 1
Jaggery- 3/4 cup
Cardamom powder- Pinch
Ghee/Clarified Butter

Method:
Mash the Banana well with a masher. To this add, Wheat flour. In a separate vessel, put the Jaggery and melt it with 1/2 cup water. Pour this onto the Banana and Wheat flour mixture. Add Cardamom powder and mix well. Bring to a consistency little thicker than that of Dosa batter.

Now, place the Appam mould and turn on the heat. Pour a teaspoon of Ghee into each depression.

When the Ghee is hot, pour the batter.

Cook it on both the sides by inverting the Appams with a spoon.

Remove and serve hot.

Preparation time: 20 Minutes
Serves: 4 People

Kodekyana/Majjige Huli

2009-08-06T22:09:00.006+03:00

This is a dish with Coconut and buttermilk giving all the taste to it. It can be prepared with Ash gourd, Marrow (Southekai), Okra, Egg plant, Yam, Taro Root, Jackfruit (Jee gujje), Long beans (Alasande), Mango and the list may go on...

The Coconut we use should be slightly tender so that its milk is still sweet and blends well into the dish, when ground. For the right consistency of the dish, one has to grind the Coconut very well into a fine paste. Also, using freshly prepared Buttermilk will give the best result. In case of non-availability of Buttermilk, we may use normal Yoghurt which may be whipped in the Mixie once.

Ingredients:
Any of the above mentioned vegetable (I have used Brinjal/Egg plant)- 1 Cup
Tamarind- Lemon sized, pulp extracted in a cup of water
Turmeric- 1 tsp
Curry leaves- Few
Buttermilk/Whipped Yoghurt- 1 1/2 cup
Salt to taste
Fenugreek/Methi seeds- 1/2 tsp
Urad dal- 1 tsp
Mustard seeds- 1/2 tsp
Red chilly - 1 (Broken into peices)

To grind:
Grated Coconut- 1 cup
Green chillies- 3

Method:
Cook the vegetable with Tamarind water, Turmeric and Curry leaves. (Note: When using Okra, cook it too in Tamarind water). Grind Coconut with Green chillies to a fine paste. Add this to the cooked vegetable. Let it boil for few minutes. Now add the Buttermilk/Whipped Yoghurt. Allow the dish to build foam but take care not to boil it. In a pan, heat ghee. Add Methi seeds. When it turns Brown, add Urad dal, Mustard seeds and Red chilly. When the Mustard splutters, add Curry leaves. Pour this seasoning to the curry and serve hot with Rice. Its a good side dish for Idly and Dosa too.

Preparation Time: About 30 minutes
Serves: 4 people

Keera Molagootal

2009-08-05T23:25:00.003+03:00

Keerai molagootal is a traditional Palakkad Iyer dish. It is simple to prepare yet tasty and nutritious. Keerai means greens. Amma (mom) used to prepare many dishes from the wide variety of keerai available in India at least twice a week. It is very rich in minerals and vitamins.

Keerai molagootal is best when prepared with arai keerai. But since its not available here, I normally use spinach which tastes equally good. It goes great with rice and thogayal (recipe coming soon...)or arachu kalakki.

Here is the recipe.

Ingredients:
Spinach - 1 1/2 cup
Toor dal/red gram - 1/2 cup
Urad dal/black gram - 1 tsp
Red chilli - 1
Coconut oil - 1 tbsp
Mustard - 1 tsp
Turmeric - a pinch
Salt

To grind:
Coconut - 1/2 cup
Pepper - 1 tsp
Cumin seeds - 1 tsp
Urad dal/black gram - 1 tsp
Red chilli - 1

Method:
Cook toor dal/red gram, mash it and keep aside.
Wash the spinach and cook it in little water, a pinch of turmeric and little salt.Once its cooked blend it coarsely.
Mix this along with the mashed toor dal/red gram and let it boil for 2 mins.
Meanwhile fry 1 tsp urad dal/black gram without oil.
Grind the fried urad dal/black gram, 1 red chilli, 1 tsp cumin seeds and 1 tsp pepper.
Add this to the boiling mixture and let it boil for another 4-5 mins. Add more salt if required. Adjust the consistency by adding water as per your requirement.
Heat oil in a pan. Add the 1 tsp urad dal and 1 red chilli (broken). When the urad dal turns red add the mustard. When the mustard splutter add the contents to the Keera molagootal.
Serve hot with rice and thogayal or arachu kalakki.

Preparation time: 15 mins
Serves: 2 people

Podi potta sambar

2009-08-04T22:07:00.000+03:00

This is one of the simple and easy to prepare sambar. This does not involve any grinding. If you have any unexpected guests and you wish to cook something easy and quick then you can prepare this. Since no coconut is involved in this dish, the usage of toor dal (red gram) is more. As such it is nutritious as well.

Generally any vegetable like ladies finger, pumpkin, potato, etc can be used for this sambar. In this recipe I am using pumpkin. Here is the recipe.

Ingredients:
Vegetable - 1 cup
Toor dal/Red gram - 1
Tomato - 1 (medium sized)
Green chillies - 2
Red chilli powder - 1 full tsp
Tamarin - small lemon sized
Jaggery (optional) - a small piece
Turmeric - a pinch
Salt
Ghee/clarified butter - 1 tbsp
Mustard - 2 tsp
Curry leaves - 7 to 8
Asafoetida - a pinch

Method:
Cook the toor dal/red gram, mash and keep aside.
Dice the vegetable into small cubes. Extract tamarind pulp by soaking it in 1/2 cup of water for sometime.
Cook the vegetable in tamarind water adding a pinch of turmeric and salt as required.
If you are using jaggery then it can be added as well.
Once the vegetable is cooked add the mashed toor dal/red gram and red chilli powder.
Let it boil for 5 to 6 mins.
In a separate pan heat the ghee. Add the mustard. Once it splutters add the curry leaves and asafoedtida.
Pour this garnish to the sambar.
Serve hot with rice.

Preparation time: About 15 mins
Serves: 2 people

Arisi bolla vadai

2009-08-01T22:24:00.012+03:00

Yesterday when I Ieft office it was cold and raining. The weather really took me down the memory lane when back home in India during the cold rainy days we would have hot bajji or vada with a cup of filter kapi(coffee)... hmmm... lovely days... mom would cook delectable dishes.

In the bus I was thinking of making some snack for the rainy day. When we were kids we would often visit my chitti paati (Grandma's sister) and she would always make some snack within minutes. One such snack was this arisi bolla vadai. Arisi means rice in tamil which is the main ingredient of this snack. I prepared this yesterday. Here is the recipe.

Ingredients:
Rice - 1 cup
Toor dal/red gram - 3/4 cup
Red chillies - 2 to 3
Ginger - 2" piece
Curry leaves - a bunch
Cumin seeds - 2 tbsp
Salt
Oil - for deep frying

Method:
Soak the rice and toor dal for 2 hours.
Grind them along with ginger, red chillies, cumin seeds, salt and curry leaves to a smooth paste but dont add too much water. The consistency should be such that you should be able to pour the batter as a small ball into the oil.
Heat oil in a frying pan.
Pour the batter as small balls into the hot oil and fry till it is golden brown.
Serve hot with sauce or green chutney.

Preparation time: About 20 mins
Serves: 4 people

Banana Halwa

2009-07-31T22:13:00.005+03:00

Most of the times it so happens that there are Bananas just ripening away. You have limited time to dispose them and the best way to do so is by preparing a halwa. Its definetly a delicacy and the best ones I've had is of course, what Amma prepares and the ones you can buy in Taj Mahal hotel, Mangalore! Drool...

It only requires, Sugar, Ghee and patience!

Ingredients:
Ripened Banana (Var. Chiquita)- 4
Sugar- 2 cups
Ghee- 1 cup

Method:

Chop Bananas into medium size peices. Add sugar and half the quantity of ghee to the Banana peices. Turn the heat on at medium. The sugar will melt and the Banana will eventually cook and gain a mashy consistency. At this stage, turn the heat to low and let it continue cooking for another half an hour, giving it a mix every 10 minutes. Once the mixture has turned nice brown, add the remaining Ghee and let it cook for another 10 mintues. Remove from heat onto an greased plate. Note: When you use, Nendran banana (variety available in Kerala; Musa paradisiaca L), you may cut them into peices and serve. With any other Banana, it may be served as Halwa in a bowl.

Preparation Time: 45 Minutes
Serves: 4 people

Tove (Dal)

2009-07-30T22:35:00.003+03:00

Tove is a variety of dal prepared from Moong dal at my home. For some strange reason I wasnt so fond of this dish whenever Amma would make this. Now that I have started cooking for my child, I have realised that its one of the healthiest and is a protein rich dish.

Ingredients:
Moong dal- 1/2 cup
Turmeric- 1 tsp
Curry leaves- Few
Coconut milk- 1/2 cup (Extract from a one half of a grated coconut)
Ginger- 1 inch peice; chopped
Green Chillies- 3-4; chopped
Coriander Leaves- Few twigs
Ghee- 1 tsp
Urad dal- 1 tsp
Mustard seeds- 1/2 tsp
Red chilly - 1 (Broken into peices)
Asafoetida/Hing- A pinch

Method:
Cook Moong dal with 1 1/4 cup of water with Turmeric and Curry leaves. After its cooked, add the Coconut milk, Ginger, Green chillies and Coriander. In a pan, heat ghee. Add Urad dal, Mustard seeds and Red chilly. When the Mustard splutters, add Hing and Curry leaves. Pour this seasoning to the dal and serve hot with Rice.

Preparation Time: 30 Minutes
Serves: 2 People

Pulikuthi Upperi

2009-07-30T13:15:00.027+03:00

Pulikuthi upperi or pulikuthi upperi is a dish prepared in iyer homes. It is used as a side dish for molagootal. Since molagootal is a mild dish, the combination with this upperi is very tasty. Some people also mix it with rice and eat. It goes well with rasam as well.Here is the recipe.

Ingredients:
Raw banana - 1 cup
Mustard - 2 tsp
Urad dal/black gram lentil - 2 tsp
Red chillies - 2
Coconut oil - 2 tbsp
Curry leaves - 6
Tamarind - small lemon sized
Turmeric - 1/2 tsp
Jaggery (optional) - small piece

To grind:
Red chillies - 2
Rice - 3 tsp
Fenugreek seeds/methi - 2 tsp

Method:
Fry rice (till it is brown), red chillies and methi without oil separately. Grind them together into a coarse powder and keep aside.
Extract the tamarind pulp by soaking it in 1/2 cup water.
Cut the banana into long slices.
Cook them in the tamarind water by adding a little salt and turmeric.The tamarind water should be just sufficient to soak the cut pieces. And after boiling, very little watery portion should be there.
Heat coconut oil in a pan. Add red chillies and then the urad dal. When it turns brown add mustard. When mustard splutters add the curry leaves and then add the cooked banana and the ground powder and mix well. Cook this till it becomes semi solid. Serve hot as a side dish to molagootal or rasam.

Preparation time: About 20 min.
Serves: 2 people

Molagootal

2009-07-29T23:09:00.005+03:00

Molagootal is a typical Palakkad Iyer preparation. It is a mild, thick curry which can be prepared either using any one of the vegetables like white pumpkin, sweet pumpkin, cabbage, yam or amaranth leaves along with red gram lentils. If amaranth leaves are used then it is called Keeria molagootal (recipe will follow later). Molagootal is eaten with puliya kuthi kari or thogayal (recipes coming soon...) as side dish. It is easy to make and healthy.
I have used pumpkin and sweet potato.

Ingredients:
Diced vegetable (White pumpkin, Pumpkin, yam or cabbage)
Toor dal/red gram lentil - 5 to 6 tbsp
Turmeric - 1 tsp
Salt
Coconut oil - 2 tbsp
Mustard seeds - 2 tsp
Curry leaves - 6

To grind:
Coconut - 1 small cup
Pepper - 2 tsp
Cumin seeds - 3 tsp

Method:
Cook the red gram lentil and keep it aside.
Cook the diced vegetable by adding enough water, salt and little turmeric.
Grind coconut, pepper and cumin seeds together and add it to the cooked vegetables.
Let it boil for 4 to 5 mins.
Heat coconut oil in a separate pan. Add mustard and when it splutter add the curry leaves.
Garnish the molagootal with this.
Serve hot with rice.

Note:
Coconut oil adds a distinc flavour to the dish. If it is not available then any refined oil can also be used.

Preparation time: About 15-20 mins
Serves: 2 people

Pineapple Rasam

2009-07-28T23:05:00.003+03:00

Today I was tired to cook. Since I am very fussy about food, going out is not a good option :) I would prefer home cooked south indian meal. During my weekely call to my mom, she mentioned about 'Arachuvitta rasam' which is slightly different from our normal rasam. She also added that we can use pineapple instead of tomato for this rasam. I gave it a try as it is fairly simple and it turned out to be good.

Normaly at home amma (mom) prepares rasam in a Eeya Chombu as it imparts a characteristic flavor to the rasam. Eeyam means lead and eeya chombu means lead vessel. But there is no lead involved in the making of this vessel. It is primarily an alloy of tin and other metals. Care should be taken that the liquid in the vessel should not evaporate. If the vessel is kept on the naked flame without liquid then it will melt. Ofcourse I dont have a 'eeya chombu'. I should be satisfied with my steel vessel.

Here is the recipe hope you all will like it.

Ingredients:
Tamarind - Small lime sized
Coriander leaves - a small bunch
Curry leaves - 6 to 7
Pineapple cube or chopped tomato - 1/2 cup
Mashed toor dal/red gram - 6 to 7 tbsp
Jaggery - small piece
Turmeric - 1/2 tsp
Clarified butter/ ghee - 2 tbsp
Mustard - 2 tsp
Cumin seeds - 2 tsp

Masala (To grind):
Cumin seeds - 1 tbsp
Black pepper - 1/2 tsp
Coriander seeds - 1 tsp
Red chillies - 2
Asafoetida - 1/4 tsp
Green chillies - 1 to 2
Ginger - 1" piece
Garlic (optional) - 1 clove

Method:
Extract tamarind juice after soaking the tamarind in 1/2 cup water.
Grind the masala ingredients to a fine paste by adding little water.
Take the tamarind extract in a vessel and to this add the chopped pineapple (or tomato), jaggery, salt and pinch of turmeric.
Let it cook for sometime. Then add the mashed toor dal (red gram) and continue cooking over medium heat for 2 to 3 mins.
Then add the paste. Add more water do bring to the desired consistency. Let this boil for 2-3 min.
In a seperate pan, heat ghee. Add the mustard, when it splutters add the cumin seed and then the curry leaves. Add this to the rasam. Garnish the rasam with chopped coriander leaves.
Serve hot with rice and pappadam.

Preparation time: About 15 min
Serves: 2 people

Churmuri

2009-07-27T19:38:00.019+03:00

Churmuri...hmmm... my mouth waters at the mere mention of this name. I love churmuri be it from the best place ... ballal circile or agrahara cirle (Mysore) or the ones available on Mysore - Bangalore trains . When I was in college I would have it daily while coming back from college. This along with Tomato and Sauthekayi (Cucumber with some seasoning)... it is a favourite with any person hailing from Mysore. Every Mysorean identifies his/her student life walking to the nearest churmuri stall with freinds. Even if you are busy with your schedule, when passing through the churmuri stall you cannot avoid stopping there to have this wonderful snack. Its really nice to watch the churmuri wala adding all the spice to the steel bowl and with few tactful turns with his steel spatula he stuffs it into the rolled newspaper. During the mango season the mavinakayi (mango) churmuri is famous. The thothapuri variety is cut into small pieces and added to the churmuri. Nothing can replace this snack.

Churmuri is puffed rice mixed with seasonings especially congress kadlekayi (roasted peanuts) and served in a newspaper rolled cone.

Of course the taste on the road side gaadi is so yummy... diffcult to reproduce at home...but its really worth a try.

Ingredients:
Puffed rice - 2 cups
Congress kadlekayi/Fried peanuts (recipe given below) - 3 tbsp
Onion chopped finely - 1 big
Carrot grated- 1 big
Tomato chopped into small pieces- 1 small
Salt to taste
Chilli powder - 1 tsp
Garam masala powder - 2 tsp
Chilli & coriander leaves paste - 2 tsp
Finely chopped coriander - 3 to 4 tbsp
Lemon juice - 2 tsp
Oil - 2 to 3 tbsp
Mango (Thothapuri variety) - 5 to 6 tbsp (Optional)

Method:
In a big bowl mix all the ingredients well except puffed rice. When serving add the puffed rice mix once and serve immediately. If the churmuri is not eaten immediately after mixing, the puffed rice becomes soft and does not taste good.

Recpipe for Congress kadlekayi

Ingredients:
Fried and split peanuts/kadlekayi - 1 cup
Asafoetida/hing - a pinch
Turmeric - 1/4 tsp
Salt
Pepper powder - 2 tsp
Chilli powder - 1 tsp
Oil - 1 tbsp
Curry leaves - 3 to 4

Method:
Heat oil in a pan. Add asafoetida and turmeric. Then add the curry leaves and peanuts and fry for sometime in low flame. Then finally add pepper, salt and chilli powder. Mix well and remove from the stove. This can be stored for a month and used when required.

Preparation time: About 15 min
Serves: 2 people

Tomato Bajji

2009-07-27T13:47:00.011+03:00

If you have many tomatoes been lying around for days and dont know what to do...then here is a simple recipe to do away with them, beautifully! Its a sweet and sour dish and to balance the taste you could throw in a few green chillies. The Tomatoes have to be cooked till they have all mashed up and has gained a uniform consistency. You could use a masher for help too. It tastes good with Dosa, Idly, Chappathi and Rice...especially good a combination with Yoghurt rice!

Ingredients:
Tomato- 4 medium sized (To be finely chopped)
Turmeric- 1 tsp
Tamarind- 1 Tiny lemon sized
Salt to taste
Jaggery- 3 tsp
Oil- 1 tsp
Urad dal- 1 tsp
Mustard- 1/2 tsp
Red Chilly- 1 (Broken into peices)
Asafoetida/Hing- A pinch
Curry leaves- Few
Coriander- Few twigs

Method:
Put the finely chopped Tomatoes into a vessel and add Turmeric. Add 1/4 cup of water and few peices of Curry leavaes. Let the Tomatoes cook till they are mashed up. You could use a masher to just mash them up. Now add 1 Tsp of Tamarind juice, Jaggery and salt. Let it boil for few minutes. In a pan, add oil. When its hot, add Urad Dal, Mustard seeds and Red chilly. When the mustard seeds splutter, add Asafoetida/Hing and the Curry leaves. Pour this seasoning into the dish. Add chopped Coriander leaves and its ready!

Preparation Time: 20 Minutes
Serves: 2 people

Kumbadakai See

2009-07-26T19:07:00.036+03:00

This is one of the easiest and is a very tasty dish. It can be made with Yellow Pumpkin (Kumbadakai), Ridge gourd (Peere/Heerekai) and Snake gourd (Patlukai/Padvalkai). The name 'See' (meaning sweet) derives from the end flavor of the dish. It tastes good with hot Rice and can be prepared in less than half an hour.

Ingredients:
Yellow Pumpkin- 1 cup
Turmeric- 1/2 tsp
Curry Leaves- Few
Salt to taste
Oil- 3 tsp
Urad dal- 1 tsp
Mustard Seeds- 1/2 tsp
Red chilly- 1 (Broken into peices)

To Grind:
Grated Coconut- 1 Tbsp
Cumin seeds/Jeera - 1 Tsp
Note: Jeera is used only when preparing See with Yellow Pumpkin;complimentary taste (My Amma's suggestion!)
Red chillies- 2
Curry leaves- Few
Note: I prefer adding Curry leaves even while grinding as it adds onto the aroma of the dish and is also good for health. While eating, we usually pick them and keep it aside to throw away. Hence, grinding it along with the masala ensures that the healthiest ingredient of the dish is also is being eaten!)

Method:
Cook the diced Yellow pumpkin with 1/2 cup water. Add Turmeric and few peices of Curry leaves too. Since pumpkin cooks real fast, ensure that the heat is on low as they will get over-cooked and mashed up easily. Grind the above mentioned ingredients into a fine paste and add to the cooked Pumpkin. Now add salt to taste and let it boil for few minutes. In a pan, add 3 tsp of oil. Add Urad dal, Mustard seeds and 1 Red chilly (broken into peices). When the Mustard seeds splutter, add few Curry leaves. Pour this seasoning onto the dish and serve hot with Rice.

Preparation Time: 20 Minutes
Serves: 2 People

Sagu (With a small variation)

2009-07-26T09:30:00.014+03:00

Today when I looked into my refrigerator to decide about the menu for the day, I found that there were small portions of many vegetables. I had to use them soon. I decided to make vegetable sagu so that I can empty my overflowing refrigerator.

Sagu is a delicious combination of vegetables and spices ground with coconut which gives this dish a wonderful aroma. This dish is from Karnataka and is usualy eaten as a side dish for Poori or chappathi.

My aunty makes this dish with a slight variation by adding bengal gram which adds its own flavour and also gives thickness to the sagu. Using bengal gram, we can reduce the quantity of coconut. Here is the recipe. In this recipe I have used beans, carrot, cauliflower, beetroot, cucumber and 1 small baby corn. I know you might be thinking that these are not the typical vegetables used in sagu, but believe me any vegetable can be used for sagu and it tastes equally good.

Ingredients:
Vegetables - 1 cup (Any - Carrot, beans, peas, etc)
Bengal gram - 1/4 cup
Onion - 1 small
Urad dal/Black gram - 2 tsp
Turmeric powder - 1/4 tsp
Curry leaves - 6 to 7
Coriander - a small bunch to garnish
Mustard - 2 tsp
Oil - 2 to 3 tbsp

Masala (to grind):
Coconut - 3-4 tbsp
Jeera/Cumin seeds - 2 tsp
Green chillies - 2
Poppy seeds - 1/2 tsp
Cinnamon - about 1"
Black pepper - 1 tsp
Ginger - 4" piece
Coriander leaves - 2 -3 springs

Method:
Grind the masala ingredients to a fine paste and keep aside.
Heat oil in a pan. Put the black gram. When it turns almost brown add the mustard. Once the mustard starts spluttering add the curry leave and onion. Saute this till onion turns brown.
Add the chopped vegetables and little turmeric. Fry for 2 to 3 minutes.
Add little water such that the vegetables are half covered in water. Add some salt and mix.
Close the lid of the pan and let the vegetables cook for some time.
Once the vegetables are cooked add the cooked bengal gram and mix well and let it simmer for 1 min.
Then add the ground paste and mix well. Pour water as per your desired consistency. Add more salt if required.
Let the sagu boil for 3 to 4 minutes. Then garnish with chopped coriander leaves.
Serve hot with poori or chappati.

Preparation time: About 30 min
Serves: 4 people

Poori

2009-07-25T23:57:00.016+03:00

Weekend breakfasts back home would always be something special. One of them being Poori. Poori is one of the items which is everybody's favorite. My mom would make nice puffed and soft poris. I never managed to do it. After marriage it was my husband who actually taught me how to make puffed poori. According to him the making of good poori starts from the 1st step of preparing the dough itself. If the dough is too soft then the pooris will come out flat (it will not puff) and also they absord a lot of oil. After 3 years I can say I have finally learnt how to make nice pooris. Here is the recipe.

Ingredients:
Wheat flour - 2 cups
Oil - 1 tbsp
Milk - 1/4 cup
Water - enough to make the dough
Oil - for deep frying

Method:
Mix flour,oil and milk and add enough water to make dough which is not too soft as chappathi dough. Knead thouroughly and keep aside for 10 to 15 mins. If the dough is left longer, it will absord lot of oil.

Take a portion of dough and make small ball (size of a tiny lemon)
Roll them into round shape using rolling pins. The pooris should be rolled a little thicker so that they puff. While rolling use oil instead of flour because the flour sticking on the poori will absord more oil.

Meanwhile heat oil in a deep frying pan.
Fry the pooris on both side till brown.
The hot pooris can be enjoyed either with Potato masala or vegetable sagu.

Preparation time: 30 to 40 mins
Can make about 20 to 25 poori depending upon the size of the poori

Menaskai

2009-07-24T13:29:00.022+03:00

Menaskai is a mouth watering side dish oftenly made at our home using ripe Mango, Pineapple, Bitter gourd, Capsicum (tastes real good and has a unique flavor..my mother's invention!).

The main ingredient is the Sesame seeds which gives the distinct aroma to the dish. They have to be dry roasted till they are nice dark brown and this step is of prime importance. These are few tips passed on to me by my mother to check if they are roasted well: Pick few seeds (in case you are using black sesame seeds) and crush them with your fingers on your palm to remove their outer skin. The seed within should have turned dark brown spreading the distinct aroma. Also note that the seeds need to be roasted even after they've spluttered for them to be well done. If under roasted, they will give out the raw smell in the curry which is a disaster.

The second main ingredient is the Urad dal/Bengal gram which is used in little excess. Its aroma enhances the flavor of the dish and is a good thickening agent of the dish.

Here is the recipe for Capsicum Menaskai.

Ingredients:
Diced Capsicum- 1 cup
Tamarind pulp- 3 tsp
Jaggery- 4 tsp
Salt
Ghee
Oil

To grind:
Grated coconut- 1 tbsp
Sesame seeds- 1 tsp
Urad dal- 3 tsp
Red chillies- 3-4
Coriander seeds- 1/4 tsp
Curry leaves

Method:
Dry roast Sesame seeds and keep aside. Add a tbsp of oil to a pan and add Urad dal. Fry till golden brown. Add Red chilles and the Coriander seeds. Fry them well. Now add the grated Coconut and some Curry leaves. Grind this to a fine paste with Sesame seeds. Transfer this mixture into a vessel and add turmeric, tamarind pulp, jaggery and salt to taste. Let it boil for few minutes. Meanwhile, in a separate small pan, heat ghee. To this add few grains of Urad dal, Mustard seeds and a Red chilly (cut into peices). When the Mustard starts to splutter, add few Curry leaves and add the diced capsicum. Fry Capsicum till golden brown.

Add to the boiling mixture and mix well. Serve hot with Rice.

Preparation Time: 30 minutes
Serves: 2 people

Brinjal/Aubergine Rasavangi

2009-07-23T14:24:00.021+03:00

Traditionaly Rasavangi is made with Brinjal/Aubergine. But white pumpkin can also be used instead of brinjal. This dish goes well with rice or chappathi.

Ingredients:
Brinjal/Aubergine - 2 big size cut into long slices
Toor Dal/Red gram dal - 1/2 cup
Tamrind - 1 small lemon sized
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 3 tbsp
Curry leaves - 6
Mustard seeds - 1 tsp
Urad dal/Black gram - 1 tsp

To grind:
Coriander seeds - 2 tsp
Channa dal/Split chickpeas - 11/2 tsp
Red chillies - 3 to 4
Scrapped coconut - 1/2 cup
Hing/Asafoetida - a pinch

Method:
Fry the spices separately and grind all of them together to a fine powder. Keep this aside.
In a pan add 2 tbsp oil and roast the brinjal.
Soak tamarind in 1/2 cup of water and extract the pulp.
Add this pulp to the roasted brinjal along with some salt and turmeric. Add more water so that the brinjal pieces are covered with enough water to cook.
Once the are cooked, add the cooked dal and let it simmer for some time.
Then add the ground mixture and allow to boil the rasavangi for 5 min on a low flame.
In a separate pan add 2 tsp oil and to this add the urad dal. Once they are light brown add the mustard. Once the mustard crackle add the curry leaves and remove from stove. Add this to the Rasavangi.
Serve hot with rice of chappathi.

Note: The brinjal should not be overcooked. This dish is a bit thick in consistency.

Preparation time: About 20 to 30 mins
Servers: About 4 people

Verumarisi Adai

2009-07-23T11:19:00.037+03:00

Verum arisi adai is one of the simplest dish as it does not require much preparation time except for grinding. It is a Palakkad speciality. "Verum arisi" literally translates to just plain rice. This adai is prepared using hand instead of ladle.

As a kid this was one of my favourite breakfast item. My mom prepares crispy adais. It tastes so good that it never requires any side dish like pickle or chutney powder.

Here is the recipe.

Ingredients:
Par boiled rice - 2 cups
Red chillies - 4 to 5
Fenugreek/Methi seeds - 2 tsp
Asafoetida - 1 tspSalt - as per taste
Water - as requiredGinely/Sesame oil (Refined oil can also be used but tastes better with gingely oil)
Drumstick leaves (optional) - handful

Method:
Soak rice and fenugreek/methi seeds together overnight and grind them to a paste adding red chillies, asafoetida and salt as required. The paste should not be too smooth like dosa batter. Dont add too much water as the consistency of the batter should be thicker than dosa batter.
This batter has to be kept outside (overnight) for fermentation. Then it can be kept in the refrigerator. It stays good for a week.

Before preparing the adai, take out enough portion from the refrigerator and to this mix chopped drumstick leaves if you are using.
Heat the dosa tava. Pour a ladle full of the batter and flatten the adai with hand in a circular motion dipping the hand often in cold water to avoid burning of the hand.

Cook on both sides. Serve hot.
Alternately instead of red chillies and asafoetida, you can make them plain but when preparing the adai, you have to add 1/2 cup of grated coconut . This gives the adai a softness.
Method is same as above.

Preparation time: About 10 - 20 mins (grinding) , 5 mins (To roast the adai)
Serves: 2 people ( If left in the refrigerator for a week)

Manjal Dose

2009-07-22T14:21:00.010+03:00

Manjal Dose acquires its name from the yellow (Manjal in Tulu) color it gains from turmeric powder (Manjaltho podi) which is added to the dosa batter. This is added for enhancing the aroma of the dosa; whilst the variation in the color creates enthusiasm in children to eat more :)

The other typical characteristic of this dosa is the holes which are formed on it, as it cooks. This is attributed to the addition of Fenugreek seeds in little excess while grinding the batter.

Ingredients:
Par boiled rice- 3 cups
Urad dal- 1 cup
Note: This Rice:Urad dal ratio of 1:3 is for grinding the batter in mixie. The ratio can be modified upto 1:6 when the batter is ground in a wet grinder.
Fenugreek seeds/ Methi seeds- 4 tsp
Turmeric powder- 1 1/2 tsp
Salt to taste

Method:
Soak Urad dal and Rice along with Fenugreek seeds for upto 6 hours/overnight. Grind them separately. Mix the rice batter with Urad dal batter adding enough salt.Leave for fermentation for upto 8 hours. Before preparing the dosa, add the Turmeric powder.

Mix well and pour a laddle full of batter on the hot tava. Speard the batter evenly and pour few drops of ghee on top of the dosa. Cover it with a lid. Allow it to cook for about 3 minutes. Remove the dosa and serve with chutney.

Preparation Time: Grinding- 30 Minutes; Preparing Dosa- 5 Minutes
Serves: 4 people

Nei Payasam

2009-07-22T11:05:00.010+03:00

Nei payasam or Aravana payasam is a famous offering in the temples of Kerala. It is the main prasadam offered to millions of pilgrims at Sabarimala during the Mandala and Makara Vilakku festivals. It is also a traditional offering during Bhagavathi Sevai, a pooja performed in the month of Karkitakam/Aadi on any Friday between 15th July to 15th Aug to seek goddess Bhagavati's blessings for health, wealth and prosperity for the entire family.

Nei means ghee. Nei payasam literally means ghee payasam. Nei payasam is made on the kumutti (a charcoal grill) in an uruli - a heavy brass utensil used in Kerala. It is made with rice, jaggery and ghee.

Here is the recipe.

Ingredients:
Raw rice - 1/2 cup
Jaggery - 11/2 cupGhee- 1/2 cup or less
Water -1/2 cup to melt jaggery

Garnish:
Cashew - 10 - 15
Raisin - 10 - 15
Cardamom Powder - 1/2 tsp

Method:
Pressure cook the rice with enough water such that the rice grains are separate but cooked well. It should not be sticky.
Melt Jaggery in a pan with the water. Strain and remove any impurities from the jaggery. Now boil the jaggery syrup for 2 - 3 minutes.
Add the cooked rice to the jaggery syrup. Mix well so that no lumps are formed. You can mix the rice by removing the pan from the stove and placing it back once it has mixed properly.
Add 2 - 3 tbsp of ghee to this mixture and keep stirring in a low heat. The ghee should be added at equal intervals to avoid the mixture sticking to the pan.
This has to be cooked till the mixture leaves the sides of the vessel.
Once the mixture leaves the sides of the pan, remove from the stove.
In a small pan add ghee and fry seperately the cashews and coconut till they are brown. Now fry the raisins till they puff.
Garnish the payasam with the fried cashew, coconut and raisins.

This payasam stays for 3-4 days without refrigeration. It tastes really good when it is hot.

Preparation time: About 40 - 45 mins
Serves: 2 people