tag:blogger.com,1999:blog-10488010515331546762024-02-18T23:57:18.332-05:00SusvaadI love cooking food. My food shows my feelings,my deepest thoughts and that I care for the people I cook for. Cooking with love makes food delicious...Susvaad!Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-1048801051533154676.post-59963925149538556502010-04-14T11:56:00.002-04:002010-04-14T11:56:17.130-04:00Happy Tamil New Year! I wish all my readers Happy Tamil New Year!Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com0tag:blogger.com,1999:blog-1048801051533154676.post-46309751662019079392010-04-10T09:30:00.002-04:002010-12-17T12:07:26.168-05:00Keerai Sundal with black-eyed peas and Kale Keerai sundal is usually made with more fibrous kind of spinach, which do not disintegrate easily upon cooking. Keerai sundal is made with Agathi keerai. I have not seen it in the market in the US. I decided to try this dish with Kale leaves. I guess it would work with Swiss chard too. Kale has thick fibrous stem which will not be good in this type of preparation so I cut out the stems and thick veins after washing the leaves. I was going to make black-eyed peas separately but thought I would try them together. They make a great pair. So, this recipe is for keeps. <br />
<br />
<b>Kale keerai with black-eyed<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> peas Sundal</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnFIkxVMM-jJqRFtq0Y7d-NGgHyD3hNSbO8AZhozPAiBQ4EVskaqpKZN7NYSBbClchTSI1rvENFTYaHnqhJ-eq3E7C5TvlRK-togdta-WjU5dJhT8T5EvMFfTDZoQQHYsyAtr2ukbz4R6/s1600/Kale-black+eyed+peas+sundal.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnFIkxVMM-jJqRFtq0Y7d-NGgHyD3hNSbO8AZhozPAiBQ4EVskaqpKZN7NYSBbClchTSI1rvENFTYaHnqhJ-eq3E7C5TvlRK-togdta-WjU5dJhT8T5EvMFfTDZoQQHYsyAtr2ukbz4R6/s320/Kale-black+eyed+peas+sundal.jpg" /></a></div><b><br />
</b><br />
<b>Ingredients:</b><br />
Kale chopped 3 cups<br />
dry black eyed peas 1/2 cup<br />
mustard seeds 1/2 tsp<br />
urad dal 2 tsps<br />
oil for tempering( sesame oil preferred)<br />
asafoetida/ hing/ perungayam 1/4 tsp<br />
cooking soda(optional) a pinch<br />
salt to taste<br />
<b>Dry grind</b>:<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">fresh grated coconut 1 tbsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">red chillies 2-3</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">cumin/jeeragam 1/2 tsp</div><br />
<br />
<b>Method:</b><br />
1.Soak the black-eyed peas for 30 minutes. Drain the soaking water and cook with a little water and salt in a pressure cooker. The peas should be cooked but not mushy.<br />
2.Grind grated coconut, red chillies and cumin in a mixer grinder without adding water.Pulse it so that it becomes a powder semi-wet.<br />
3.Wash the Kale, remove the thick veins and stem. Chop the leaves medium fine. Add cooking soda and 1/2 cup water and cook on low heat with lid on. Stir from time to time adding more water(little by little) to cook as the water evaporates. It takes about 8-10 minutes to cook as the leaves are thick. When the Kale is cooked, let any water left evaporate by leaving it on simmer with lid off, takes about 1-2 minutes. Set aside.<br />
4. In a deep pan, heat oil and pop the mustard seeds, add the urad dal and asafoetida. Once the dal turns red add the Kale, salt to taste and stir. Add the black eyed peas and the dry ground mixture. Mix well and take off heat.<br />
<br />
Kale keerai sundal with black-eyed peas is ready. It tastes great alone or with any south indian dish served with rice. Susvaad.Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com0tag:blogger.com,1999:blog-1048801051533154676.post-10235227409022289982010-04-06T19:53:00.003-04:002010-04-07T09:20:13.480-04:00Ragda Patties<b> </b>Who would have thought that fast food could be healthy and taste this good? Ragda Patties is now on my 'love it' list. It is easy to make, tastes good, kids love it and it's healthy. Is it even real you ask? It is. I remember eating this first years back in Wadala Mumbai, made lovingly by a Gujju neighbor. After that I didn't get to taste this or make this until recently. I have often seen recipes of Ragda patties in many blogs and my friend makes this on a regular basis. I had in my memory the glorious first time experience in Mumbai. With that in mind, I decided to go with the flow and make it to suit my family's taste. It is quite a filling dish and although it is usually served as a snack food. It makes for a great dinner too.<br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6DiuB1Oehbg42Vjxr4jFPIfvygWtvXfuHN7WRjguKr0dGGAhw2o2z8zSNV0yBUmyF5lDm1qB4lRRDfvI2u2H8hiLt8osN9mN1RQlJwj4UZXCGidioTS8rxF_0b_dRzXIz5e1n7c8yDfTt/s1600/DSC_0252final.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6DiuB1Oehbg42Vjxr4jFPIfvygWtvXfuHN7WRjguKr0dGGAhw2o2z8zSNV0yBUmyF5lDm1qB4lRRDfvI2u2H8hiLt8osN9mN1RQlJwj4UZXCGidioTS8rxF_0b_dRzXIz5e1n7c8yDfTt/s320/DSC_0252final.jpg" /></a></div><b>Ragda Patties</b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><b>Ingredients:</b></span></b><br />
<b>R<span class="Apple-style-span" style="font-weight: normal;"><b>agda:</b></span></b><br />
White vatana/ <s>pigeon peas</s> dried whole yellow peas 2cups<br />
onion 1 big<br />
cumin-corinader powder 1 1/2 tsps<br />
turmeric powder 1/2 tsp<br />
chilli powder 1 tsp<br />
salt to taste<br />
jaggery 1/2 tsp<br />
Oil 1 tsp<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0g8iRNnOslyytgIIvPYNsNBnlox1xltbgaSHpd6dH_i2T8PTG2EVJfynSV9Ea9CM3sapGnZbHmKaJOeQzLuSwm81PnRi3GPir03DnIJIrI0c2uactV16akC895cTELiRSE0ubZPfYJd2/s1600/DSC_0255final.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0g8iRNnOslyytgIIvPYNsNBnlox1xltbgaSHpd6dH_i2T8PTG2EVJfynSV9Ea9CM3sapGnZbHmKaJOeQzLuSwm81PnRi3GPir03DnIJIrI0c2uactV16akC895cTELiRSE0ubZPfYJd2/s200/DSC_0255final.jpg" width="200" /></a></div><b>Patties:</b><br />
potatoes 3 big<br />
3 slices of whole wheat bread<br />
salt to taste<br />
Oil for shallow frying<br />
<br />
<br />
<b>Condiments:</b>(<i>store bought</i>)<br />
Tamarind-date chutney 1/2 cup<br />
green chilli chutney 2 tbsps or per taste<br />
garlic chutney (optional)/tomato-mint chutney as needed<br />
fine sev for crunch 1/2 cup<br />
Coriander leaves chopped 1/2 cup<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAhxEghNqNv-ag2enbbiGfZ1AMbAOtFuLF-sHjLkmNUMwkFbl4tLJrMxlZTDaOHNFr0C_neVEIR90NqGI7qHiSVhFipt_TEi9lqmeYt4hoec1DQ2zu6HTcUT2gRffBOb7HIBdpHUE5x1_/s1600/DSC_0290final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAhxEghNqNv-ag2enbbiGfZ1AMbAOtFuLF-sHjLkmNUMwkFbl4tLJrMxlZTDaOHNFr0C_neVEIR90NqGI7qHiSVhFipt_TEi9lqmeYt4hoec1DQ2zu6HTcUT2gRffBOb7HIBdpHUE5x1_/s320/DSC_0290final.jpg" /></a></div><br />
<br />
<b>Method:</b><br />
<b>Ragda:</b><br />
1. Soak the peas / vatana at least 5-6 hours in water. Rinse and cook in a pressure cooker with water,turmeric powder and a little salt.<br />
2. In a deep pan, heat a little oil and saute onions till translucent. Add the cooked peas, add the other ingredients for the Ragda and let cook together for 3-4 minutes. Take off heat and set aside.<br />
<br />
<b>Patties:</b><br />
1. Dip the slices of bread in water and squeeze out the water completely.<br />
2. Boil the potatoes along with the vatana / peas but separately. Peel and mash the potatoes.<br />
3. Knead the potatoes and bread together, add salt as needed .<br />
4. Make medallion size patties with this mixture.<br />
5.Heat oil in a shallow frying pan ,shallow fry the patties on both sides till they are crisp on the outside and hold firm. Drain and place on a paper towel to absorb excess oil.<br />
<br />
<b>Assembly:</b><br />
Place about 3-4 patties on a plate. Ladle a big spoonful of Ragda on each patties. Add a spoon full of tamarind date chutney,green chilli chutney and garlic chutney. Finally top it with some crunchy sev, finely chopped coriander and serve. Susvaad.Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com5tag:blogger.com,1999:blog-1048801051533154676.post-54987813156593586802010-03-24T09:17:00.002-04:002010-03-24T09:20:28.947-04:00Shree Rama Navami On the day of punarpusam nakshatra and navami, this month Shree Rama Navami is celebrated. I tell my kids simply that its Lord Rama's birthday. The special offering or neivedyam today are Neer mor, panagam, and soaked moong dal with citrus or raw mango.<br />
<br />
<b>Neer mor</b><br />
<b>Ingredients:</b><br />
curd 1/2 cup<br />
curry leaves 5-6<br />
rock salt as needed<br />
asafoetida a big pinch<br />
mustard seeds 1/4tsp<br />
oil for tempering<br />
juice of half lime/raw mango(finely diced)optional<br />
<br />
<b>Method:</b><br />
1.Mix about 1 and half cups of water with the curd and pulse it till it incorporates well and the consistency is one of thin buttermilk.<br />
2.Crush the curry leaves to release aroma and add to the buttermilk or neer mor.<br />
3.Heat a little oil and pop the mustard seeds and then the asafoetida. Pour it in the neer mor.<br />
4.Optional- if the butter milk is not at all sour then add the juice of lime or a few spoons finely diced raw mango.<br />
<br />
<b>Panagam</b><br />
<b>Ingredients:</b><br />
Jaggery / raw sugar powdered 1/2 cup<br />
Chukku/dry ginger powder 1/4 tsp<br />
cardamom powder 1 tsp<br />
<br />
<b>Method:</b><br />
1. Dissolve in 2 and half cups of water the jaggery completely, by stirring vigorously.<br />
2. Add the dry ginger and cardomom powder, mix thoroughly and serve.<br />
<br />
<b>Vadai paruppu</b><br />
<b>Ingredients:</b><br />
Moong dal/ payatham paruppu 4 tbsps<br />
asafoetida a big pinch<br />
mustard seeds 1/4 tsp<br />
raw mango finely diced 2 tsps<br />
salt as needed<br />
oil for tempering.<br />
<b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></b><br />
<b>Method:</b><br />
1.Soak the dal/paruppu in water for about half an hour.Drain the water.<br />
2.Dissolve the asafoetida in about 1 tsp of water .Mix it with the paruppu.<br />
3.Add the raw mango and salt.<br />
4.Heat a little oil ina tempering pan, pop the mustard seeds and add to the dal/paruppu and serve.<br />
<br />
These are the three most important neivedyam/offering on Shree Rama Navami. Other than these, a payasam / kheer or any sweet delicacy could be offered.<b> </b>Susvaad.<b> </b><br />
<b><span class="Apple-style-span" style="font-size: small;"> (</span></b><i><span class="Apple-style-span" style="font-size: small;">pictures will be updated after neivedyam</span></i><span class="Apple-style-span" style="font-size: small;">).</span>Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com5tag:blogger.com,1999:blog-1048801051533154676.post-1361048213581157182010-03-17T09:49:00.001-04:002010-03-17T09:55:44.668-04:00Chinna Vengaya Vatral Kuzhambu Chennai, still known as Madras is famous for various things. Among them is Chinna Vengayam or Madras sambar onions/ red onions. In US, we get them frozen or even fresh. For the real Madras onions, you have to have the <i>mann vasanai</i> (fragrance of the earth). In the vegetable markets in Madras, these onions are sold as close to the place they came from. The vegetable vendors heap these on sack cloths on the ground. When you buy them although they appear dry, you get that distinct smell of just plucked freshness mixed with your own imagination of the future meal of onion sambhar or vatral kuzhambu. I honestly don't get that smell on the ones we get here in US, still I get them for the taste.<br />
My dad used to tell us stories of this amazing Vatral kuzhambu his grandma Ooramma made. The kuzhambu was made in kar chatti or stone pots, they retain heat longer and will allow the kuzhambu to reduce and thicken without burning. Vatral kuzhambu if made in the morning is eaten with appalam in the evening. Ooramma made vatral kuzhambu to the consistency of honey, fiery hot and glistening with nalla ennai. In the evenings, she mixed rice with the kuzhambu and made rice balls of this kuzhambu sadam and gave each of her many grandchildren a few big rice balls to eat with appalam. My dad still gives me kuzhambu sadam this way, I love it.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_XaakHx6TXUiX48-MLyr7a0zNj1xrIqOPipNIRQI2lUnl_MDASI9E2dB4rOuQZjfM7iyNBiAenCxmKrJFa6Mq2mB3kPh1b9MC0chFCWvx9cX7ohai7kmdiO6T9qTJk7iVgJ8WEmrZXsP/s1600-h/Combomeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_XaakHx6TXUiX48-MLyr7a0zNj1xrIqOPipNIRQI2lUnl_MDASI9E2dB4rOuQZjfM7iyNBiAenCxmKrJFa6Mq2mB3kPh1b9MC0chFCWvx9cX7ohai7kmdiO6T9qTJk7iVgJ8WEmrZXsP/s320/Combomeal.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxAGEY_C4zlKNPmYG65Erio36c8mOC9YG6hWbr1_qQRW8WQWQYLiA3lqCVMx5QvUPLsIa5Cf8f3XXigeePft7OE910NY7HroBoHrbM-r186_5mIRrjGACeOrRe4ySpWGjmPq9ckl__1Gy3/s1600-h/comboevent+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxAGEY_C4zlKNPmYG65Erio36c8mOC9YG6hWbr1_qQRW8WQWQYLiA3lqCVMx5QvUPLsIa5Cf8f3XXigeePft7OE910NY7HroBoHrbM-r186_5mIRrjGACeOrRe4ySpWGjmPq9ckl__1Gy3/s320/comboevent+2.jpg" /></a></div> Whenever Vatral Kuzhambu is made, a good combination to make are kootu, keerai or any roast kari. As kids, this kuzhambu was served with paruppu saadam with nei and vegetable side dish, as it is spicy. As you grow up and get used to spiciness you could take it mixed with hot rice and kari.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><b>Chinna Vengaya Vatral Kuzhambu</b><br />
<b><br />
</b><br />
<b>Ingredients:</b><br />
<br />
Small Madras onions- 1 cup<br />
sambar powder 2 heaped tsps<br />
kadala paruppu / chana dal 1 tsp<br />
mustard seeds 1 tsp<br />
Venthayam / fenugreek seeds 3/4 tsp<br />
curry leaves a few<br />
red chillies halved 2<br />
Tamarind paste 1 1/2 tsps<br />
Nalla ennai / sesame oil 2 tbsps<br />
Rice flour 1 tsp<br />
Asafoetida 1/4 tsp<br />
jaggery 1 tiny piece(optional)<br />
salt to taste<br />
<br />
Method<br />
1. Heat 2 tsps of oil in a thick bottomed pan, pop mustard seeds.Then add the chana dal and let it become red. Add the venthayam, let it heat lightly , then add red chillies , asafoetida and curry leaves.<br />
2. Add the onions and fry till translucent.<br />
3. Some people add the sambar powder at this stage and fry it a little bit, it is optional, you can add it to the tamarind water. Dissolve the tamarind paste in 2 cups of water and add it to the pan. If not yet added then add the sambar powder next.<br />
4. Let this mixture come to a boil and then turn the heat down to medium and let it gently boil for 10 minutes.<br />
5. The kuzhambu thickens a little, if not then make a paste of the rice flour and water and add it to the kuzhambu. In a few minutes it thickens.<br />
6. Now add a tsp of sesame oil/ nalla ennai to the the kuzhambu and jaggery and turn off heat.<br />
<br />
Serve it with steamy hot rice, a touch of nalla ennai and side dish of your choice or just plain sutta appalam (flame roasted papadom). Susvaad.Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com7tag:blogger.com,1999:blog-1048801051533154676.post-53642074340177395792010-03-13T09:29:00.002-05:002010-03-13T09:37:40.255-05:00Kids say the darndest things...3<blockquote> I had told my son that his friend Nikhil might come to visit him during the weekend. I asked him not to mention it to his other friends, as Nikhil hardly had time to meet anyone else and they might feel left out. Next day, when he met one of his friends, he immediately turned to me and said, "Amma, can I tell him the secret that Nikhil is coming? ". </blockquote><blockquote> After school, I was explaining to him the mistake he made in the morning. I told him he should ask me whether he can tell the secret and not include the secret in the same sentence. Without batting an eyelash, he nods to me okay I GOT it, " I should have said, COULD I tell him the secret that Nikhil is coming? ". Hmm...Boys!</blockquote><blockquote> </blockquote>Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com7tag:blogger.com,1999:blog-1048801051533154676.post-36949079330100639192010-02-25T12:39:00.001-05:002010-02-26T07:50:27.752-05:00Stuffed Vendakkai (Okra) It was off and on rainy/cloudy with a chance of fried food yesterday. When it rains outside, I crave for fried food. I didn't want the added calories and the conscience attack later. After a struggle in my mind whether to cook onion pakodas , bajjis and other sinful snacks. I came to a compromise, while hating my conscience that I would make a yummy roast vegetable with much less oil than deep fried. I didn't want an elobarate recipe too. I made up my mind on stuffed vendakkai in a jiffy. My shortcut recipe was to use curry podi that I use for making roast veggies like potato, plaintains, colacasia (chepankizhangu) etc.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FgVLVGcEPHianJYffOvejJQc_HysgWjip0T4_yYNG-c1tLzaC2oBafXbXMVf32I1c85XuI4fmUnV1EsAmD5bAW36saBdf5-E634Q7CvoG7RZ_5qxE2W3vyKUt6546HNS9J7Jv-9356K6/s1600-h/DSC_0326.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FgVLVGcEPHianJYffOvejJQc_HysgWjip0T4_yYNG-c1tLzaC2oBafXbXMVf32I1c85XuI4fmUnV1EsAmD5bAW36saBdf5-E634Q7CvoG7RZ_5qxE2W3vyKUt6546HNS9J7Jv-9356K6/s200/DSC_0326.JPG" width="200" /></a></div><br />
<br />
<b>Curry podi / powder</b>-<br />
<br />
<b>Ingredients</b>:<br />
kadala paruppu / chana dal 1 cup<br />
ulutham paruppu / urad dal 3/4 cup<br />
red chillies 1 cup<br />
dhaniya /coriander seeds 1 1/2 cups<br />
tamarind gumball sized<br />
asafoetida 2 tsps<br />
salt to taste<br />
oil to roast<br />
<br />
Method<br />
1. Dry roast the dhaniya, kadala paruppu and ulutham paruppu.<br />
2. heat a little oil and roast the red chillies.<br />
3. Powder fine or coarse for texture all ingredients together in a mixer grinder. Add only a little salt. When using the powder you can adjust the salt according to taste.<br />
4. Let cool and store in an air-tight container in a dry place.<br />
<br />
This podi can be stored at room temperature for up to a month. Use it in almost all poriyals, kootu, roasts etc. It smells heavenly.<br />
<br />
<b>Stuffed Vendakkai</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6hEnU9se6SIaTI_lGQFYf3TsTrOUY_goPrmetw7yFZC5MkUS0dQMHl_PhuiyHXm7WJt_XrM5LOKTwMHGvPekulbzBCRh8FmSijvO3bjJi4hKf0S_GU_UlWLCyIlfNwDshuzu12xjUlPJ/s1600-h/DSC_0317final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6hEnU9se6SIaTI_lGQFYf3TsTrOUY_goPrmetw7yFZC5MkUS0dQMHl_PhuiyHXm7WJt_XrM5LOKTwMHGvPekulbzBCRh8FmSijvO3bjJi4hKf0S_GU_UlWLCyIlfNwDshuzu12xjUlPJ/s320/DSC_0317final.jpg" /></a></div><b><br />
</b><br />
<br />
<b>Ingredients</b>:<br />
<br />
Vendakkai / okra 12<br />
curry podi 2 tsps<br />
<a href="http://susvaad.blogspot.com/2009/09/sambar-for-soul.html">sambar powder</a> 1 tsp<br />
turmeric powder 1/2 tsp<br />
kadala maavu / besan flour 2 tbsps<br />
salt to taste<br />
Oil 3 tsps<br />
<br />
Method:<br />
<br />
1.Wash the vendakkai and dry it with a paper towel.<br />
2. Cut the vendakkai lengthwise but not fully, just slit enough to hold some stuffing. Do not split it in half.<br />
3. Mix all the powders mentioned in the ingredients .Using a spoon, stuff the dry mix in the vendakkai and set aside.<br />
4. When every vendakkai is stuffed, heat oil in a wide mouthed saute pan.<br />
5. When the oil is hot carefully place each vendakkai stuffing side down. Be very careful oil may splatter.<br />
6. Let the stuffing side get seared (get a crisp golden brown coating). Sprinkle any leftover stuffing over and cover with a lid. Reduce the heat to sim to medium and let steam cook for about 2 mins.<br />
7. Remove lid, with a spatula or spoon turn the vendaikkai over gently to cook the other side. Put the lid on let cook 3 mins.<br />
8. Now, remove lid and gently stir, taste for salt and add salt if required. Let cook till no moisture is left and take off heat.<br />
<br />
Serve with hot steamy rice or chapatis. Susvaad.<br />
<br />
<b><span class="Apple-style-span" style="color: #990000;">365 Days of decluttering</span></b><br />
I have arrived at the conclusion that I am a self defeating perfectionist, when it comes to clutter. I either have to clean out everything until it is spotless or I don't do it at all. No wonder I am a clutter magnet. My wish is to break the habit and to get to a place where I can do a just enough job of clearing out junk, instead of minutely managing every shred of paper or thing that I pick. Easier said than done, It is a hard lesson to learn for a person like me.Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com6tag:blogger.com,1999:blog-1048801051533154676.post-17513403967317040652010-02-22T14:13:00.005-05:002010-02-22T14:46:22.164-05:00Inji Thokku<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: inherit;"> While blog surfing I chanced upon </span><a href="http://www.denufood.com/2010/02/event-cooking-with-seeds-fenugreek.html"><span class="Apple-style-span" style="font-family: inherit;">Cooking with Seeds -Fenugreek Seeds</span></a><span class="Apple-style-span" style="font-family: inherit;"> by SE,</span><span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;"> </span></span><span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;">brainchild of </span><a href="http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seedsannouncing-new-event.html"><span class="Apple-style-span" style="font-family: inherit;">Priya's easy n tasty recipes</span></a><span class="Apple-style-span" style="font-family: inherit;">. South Indians depend on Vendhayam / fenugreek seeds in their meals to cool down in a tropical climate. It is so hot in the southern states throughout the year, that vendhayam is an essential part of the cooking. Vendhayam is not to be taken lightly, it is a potent seed, a little goes a long way. It has many uses like cooling the body internally, helps in digestion, reducing blood sugar, used to increase lactation in new moms and many more. Using it without proper guidance is not advisable due to its potency. Indians have been using fenugreek in their cooking for hundreds of years.So, it is safe to follow Indian cooking guidelines and usage in small quantities in daily cooking.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://lh6.ggpht.com/_5_gFegt47j8/S2jpApGbOkI/AAAAAAAABSI/oK0trWkgTaw/DSC01263%5B13%5D.jpg?imgmax=800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="http://lh6.ggpht.com/_5_gFegt47j8/S2jpApGbOkI/AAAAAAAABSI/oK0trWkgTaw/DSC01263%5B13%5D.jpg?imgmax=800" /></span></a></div><span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;"> </span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;"> </span></span><span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;"> I chose to make </span><b><span class="Apple-style-span" style="font-family: inherit;">Inji thokku or Ginger chutney</span></b><span class="Apple-style-span" style="font-family: inherit;"> using fenugreek seeds. It is simple to prepare and spicy. It is usually used as a pickle, accompaniment to curd rice, in summer times.</span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD16z4axtApRbtW9qQ2Y0arvGVDclI6mSn8TmMkNrciDlBkoyHpzkUQ9IWLM5gsd5O29PBwz0IC-namJv-tA7BWtYDs6qeGUyXRB7-Oxj07eKCiUswNCYIRHLPag63gANs6kJrt3eAyT9S/s1600-h/Inji+final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD16z4axtApRbtW9qQ2Y0arvGVDclI6mSn8TmMkNrciDlBkoyHpzkUQ9IWLM5gsd5O29PBwz0IC-namJv-tA7BWtYDs6qeGUyXRB7-Oxj07eKCiUswNCYIRHLPag63gANs6kJrt3eAyT9S/s320/Inji+final.jpg" width="320" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GU3BKGFmt6NSJAFYMJrkyzntp8k2pRLijPuQkZYF0yP7N0c2lFki39__DVN4cDXN0WXnXNF4vUecaj9g222bA8dVzjIXC2QqggNNBFwgxUEQpoc8IR_JU_LGTbPXspz4QWDARAud9Ze9/s1600-h/DSC_0301final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GU3BKGFmt6NSJAFYMJrkyzntp8k2pRLijPuQkZYF0yP7N0c2lFki39__DVN4cDXN0WXnXNF4vUecaj9g222bA8dVzjIXC2QqggNNBFwgxUEQpoc8IR_JU_LGTbPXspz4QWDARAud9Ze9/s320/DSC_0301final.jpg" width="320" /></span></a></div><span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span><br />
<span class="Apple-style-span" style="color: #400000;"><b><span class="Apple-style-span" style="font-family: inherit;">Inji thokku </span></b></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span><br />
<span class="Apple-style-span" style="color: #400000;"><b><span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span></b></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;">Fresh ginger finely chopped 2 cups</span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;">fenugreek seeds 1 1/2 tsps (exact)</span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;">green chilli 6</span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;">tamarind lemon size</span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;">or tamarind paste 1 tsp</span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;">red chilli 2</span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;">salt to taste</span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;">Gingelly oil (preferrably) 3 tbsps</span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span><br />
<span class="Apple-style-span" style="color: #400000;"><b><span class="Apple-style-span" style="font-family: inherit;">Method:</span></b></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;">1. Dry roast the fenugreek seeds and red chillies in a saute pan for 2 minutes, taking care not to burn the seeds.Let cool for a while, then make a fine powder using a spice grinder. Set aside.</span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;">2. Grind the ginger, green chillies and tamarind with salt(around 2 tsps or more) in a mixer-grinder to a fine paste. Add as little water as possible. Adding it in small increments and pulsing the mixer will get the mixture into a smooth paste.</span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;">3. Heat the oil in a saute pan, add the ground paste and keep stirring.Let most of the water evaporate and the mixture leave the side of the pan.Keep stirring continuously (about 5 mins).Add the powder at this stage and mix thoroughly.Take off heat in 2 minutes.</span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;"> </span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;"> This thokku must cool completely before you store it in air-tight container.It will store nicely in the fridge for weeks.But, who is going to leave it there for so long. In our household, this thokku is eaten in a few days.</span></span><br />
<span class="Apple-style-span" style="color: #400000;"><span class="Apple-style-span" style="font-family: inherit;">Caution: Spicy -a little thokku goes a long way. Susvaad.</span></span>Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com5tag:blogger.com,1999:blog-1048801051533154676.post-72258454200357779622010-02-21T13:39:00.001-05:002010-02-21T13:40:01.244-05:00Pagarkkai Curry My husband loves pagarkkai / bitter gourd a lot.Whenever he shops for veggies, I can count on him to pick Pagarkkai. I love pagarkkai too but not as much as him. I started to adapt it to my taste. I make this curry with it which has so many different tastes with minimum of spices. The best thing about the curry is the final dish comes out shiny and dark, looks delicious. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQQihTmV7TzhCuyhfSZCrJp_9ieSMQBCrY5zLRQrJ4tI1fh1iCc7xqu8L69rjxC5oXf2urR37x8az6SZJonsymKW-n7Gzoq0sQXGaN9u1gvJPwI0Xrk-O7eJI1TemPQGHvk8WVoxjxGvj/s1600-h/DSC_0223final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQQihTmV7TzhCuyhfSZCrJp_9ieSMQBCrY5zLRQrJ4tI1fh1iCc7xqu8L69rjxC5oXf2urR37x8az6SZJonsymKW-n7Gzoq0sQXGaN9u1gvJPwI0Xrk-O7eJI1TemPQGHvk8WVoxjxGvj/s320/DSC_0223final.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div><b>Pagarkkai Curry</b></div><div><b><br />
</b></div><div><b>Ingredients:</b></div><div>Pagarkkai / bittergourd 3</div><div>turmeric powder 1/2tsp</div><div>tamarind paste 1 tsp</div><div>red chilli powder 1/2 tsp</div><div>sambhar powder 1 tsp</div><div>powder jaggery / vellam 2 tsps</div><div>mustard seeds 1 tsp</div><div>urad dal / ulutham paruppu 2tsps</div><div>asafoetida a pinch</div><div>oil 3tsp</div><div>salt to taste</div><div><br />
</div><div><b>Method</b></div><div>1. Cut the pagarkkai lengthwise into half. Remove the pulp and seeds. Cut the rest into tiny cubes.</div><div>2. Smear the pagarkkai with tamarind paste and turmeric powder .Set aside.</div><div>3.In a saute pan, heat a little oil and add the mustard seeds.When the mustard seeds sputter, add urad dal and let it turn red.</div><div>4.Add the cut pagarkkai, saute a little then add the rest of the spice powders except jaggery.</div><div>5.Let it cook with lid on and heat simmered down.</div><div>5.When cooked add salt and stir.Add the jaggery and saute for a few seconds. Jaggery will give a sheen to the curry and also complement the bitterness.</div><div> This curry tastes sweet for a second,then bitter, sour ,spicy hot and savory too. Thats something to achieve in one curry. Serve with rice or chapati. Susvaad.</div>Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com9tag:blogger.com,1999:blog-1048801051533154676.post-82340228532038416702010-02-18T10:23:00.007-05:002010-12-17T12:04:21.269-05:00Mushroom Semiya Upma 'She has gone and done it', my grandma would have said. She could not have imagined her granddaughter adding mushrooms to a traditional food like upma. Imagine serving it to a madisaar maami and mama. 'Please stay and have tiffin with us, I made mushroom semiya upma'. It would be fun to see their expression. I am letting my imagination run wild, just like the mushrooms in my upma.<br />
Featuring my fridge last Friday, few wild mushrooms ran amok with their accomplices the lone bell pepper and scallions. I needed to think of a last chance dish to get them out of the fridge aka prison. Early Saturday morning, I planned to grocery shop and I didn't want them to taint my fresh new comers. So, out they came and turned a new leaf- Mushroom semiya upma.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYQ0kqHFXIxtOTPE8z1hZmTHE89XX7BNGr8Gvl7cxgofqKB0R4elHk7nmY1XxzqAO0NdCDtfkRJVUsiwnI-fabAgju5dFQ7SLgwwoNbgJS2NoagmYDA8xyQZddYWVDh1gxJWl_R7wTBYM/s1600-h/DSC_0269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYQ0kqHFXIxtOTPE8z1hZmTHE89XX7BNGr8Gvl7cxgofqKB0R4elHk7nmY1XxzqAO0NdCDtfkRJVUsiwnI-fabAgju5dFQ7SLgwwoNbgJS2NoagmYDA8xyQZddYWVDh1gxJWl_R7wTBYM/s320/DSC_0269.JPG" /></a></div><br />
<b>Mushroom semiya upma</b><br />
<b> </b>(serves 4 )<br />
<br />
<b>Ingredients:</b><br />
Mushrooms (any and all kinds) cleaned and diced 4<br />
scallions diced 1/2 cup<br />
bell pepper any color diced 1/2 cup<br />
red chilli 1<br />
green chilli 3 or 4<br />
Semiya /<a href="http://www.amazon.com/Ahmed-Vermicelli-Roasted/dp/B0000D17KF?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">Vermicilli</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B0000D17KF" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> broken 3 cups<br />
ginger grated 2 tsps<br />
curry leaves a few<br />
coriander a handful chopped<br />
mustard seeds 1 tsp<br />
urad dal / ulutham paruppu 1 tsp<br />
chana dal / kadala paruppu 1/2 tsp<br />
asafoetida / hing 1/4 tsp<br />
cashews broken in half 6<br />
salt to taste<br />
oil 3-4 tsps<br />
<br />
Method<br />
1. Roast dry the vermicilli till is slightly red. Set aside.<br />
2. In a saute pan, heat the oil and add mustard seeds. When the mustard seeds sputter, add urad dal, chana dal, red chilli and cashews.Let them turn red.<br />
3.Now add the diced mushrooms,scallions and bell pepper. Saute till they cook half way, about 2 mins.<br />
4.Add the green chillies, ginger, hing, salt and curry leaves.<br />
5.Add 8 cups of water and bring to boil.<br />
6.Add the semiya to the boiling water while stirring. Keep stirring till the water is absorbed by the semiya.<br />
7.When there is no more water left, switch off heat and add coriander leaves<br />
<br />
Serve hot. Those who love mushrooms on their pizza will definitely love it on their upma. Susvaad.<br />
<br />
<b>365 Days of decluttering</b>- Day 13<br />
I am doing so good on the decluttering project. Our computer chair has been chucked out as it was in tatters. I have donated a few of my novels to the library. I have handed down my son's outgrown coat to my friend's son. If It had been the old me, I would have procrastinated all this. I have so much stationery that needs sorting, I think I will try and do it today. I would like to get rid of the the pens that don't write. That really ticks me off and just because I am reluctant to toss anything, I hold on to these. Today I will though. I used the galvanized bucket from Target to arrange the homework supplies for my kids before. I have one more of those in blue. I am thinking I will keep my home office stuff. Still there is a lot to be done, I am not there yet.<br />
This day by day stuff helps a lot though.Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com6tag:blogger.com,1999:blog-1048801051533154676.post-19667023234224422502010-02-17T10:05:00.001-05:002010-02-18T10:35:19.061-05:00My First Award, yay!<div class="separator" style="clear: both; text-align: center;"></div> I was pleasantly surprised when I learnt that I have been given two awards by Meena of <a href="http://southernspiceworld.blogspot.com/2010/02/awards-time.html">Dakshin</a>. Thank you Meena, it is a huge honor for me.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7T3yyes8WEYhX_D2F2aWDynXR8n_yXV7h0l46DDJNbO6G5dSgBjUG6kXnnbWvOlg5DCWILu1wpGQWDizSuiw9EwM7hyphenhyphenM08VzksAgLDGOUeQzsgnO6mLsdg5tEy4v5Ak0PaBWnlVojxw/s1600/award1blg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7T3yyes8WEYhX_D2F2aWDynXR8n_yXV7h0l46DDJNbO6G5dSgBjUG6kXnnbWvOlg5DCWILu1wpGQWDizSuiw9EwM7hyphenhyphenM08VzksAgLDGOUeQzsgnO6mLsdg5tEy4v5Ak0PaBWnlVojxw/s200/award1blg.jpg" width="199" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDNN5419jBAKalDFsPx_XoCCXfkFbKsqZYKI96ozp2Q8n2C8YNRDUBM6K9R0wq01s5TGOf9gMckRnRg9ic4ye8JOhp4zw8BjRnoSUEwViJ-kpoj4eb72aJKds1SubtsbzuuEbgHSc_VU/s1600/award2blg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDNN5419jBAKalDFsPx_XoCCXfkFbKsqZYKI96ozp2Q8n2C8YNRDUBM6K9R0wq01s5TGOf9gMckRnRg9ic4ye8JOhp4zw8BjRnoSUEwViJ-kpoj4eb72aJKds1SubtsbzuuEbgHSc_VU/s320/award2blg.jpg" width="238" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, serif; font-size: 16px;"><strong style="color: black; font-weight: bold;"><br />
</strong></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, serif; font-size: 16px;"><strong style="color: black; font-weight: bold;">Rules for accepting these awards:</strong><br />
1. Thank the person who presented you with this award.<br />
2. Pass it on to one or many blogger friends.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, serif; font-size: 16px;">I would like to pass this award to some of my blogger friends <a href="http://eatseatsandeats.blogspot.com/">Sheetal</a>, <a href="http://mumbaikaratheart.blogspot.com/">Priya</a> and <a href="http://chitchatcrossroads.blogspot.com/">Chitchat</a>. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, serif; font-size: 16px;"><b>Congratulations!</b></span></div>Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com6tag:blogger.com,1999:blog-1048801051533154676.post-28056872723528124622010-02-15T09:22:00.005-05:002010-02-15T20:06:24.842-05:00Ash gourd-Capsicum Sabzi with Coriander Rotis<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGWqEFmfu_Jh7p6Fk4BdYYQpFKcVF2Dtg1UOo49QWDrXogM0o9WltRKDOYZZET3GoleEY22pajTlBIKHmjzx1pZiFvgeB7zF6EVUW-GFYYwHEJc-qx6cBSkKITtDra-pWjYJex_mwhSpG/s1600-h/FINAL.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGWqEFmfu_Jh7p6Fk4BdYYQpFKcVF2Dtg1UOo49QWDrXogM0o9WltRKDOYZZET3GoleEY22pajTlBIKHmjzx1pZiFvgeB7zF6EVUW-GFYYwHEJc-qx6cBSkKITtDra-pWjYJex_mwhSpG/s320/FINAL.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGWqEFmfu_Jh7p6Fk4BdYYQpFKcVF2Dtg1UOo49QWDrXogM0o9WltRKDOYZZET3GoleEY22pajTlBIKHmjzx1pZiFvgeB7zF6EVUW-GFYYwHEJc-qx6cBSkKITtDra-pWjYJex_mwhSpG/s1600-h/FINAL.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div><div style="text-align: left;"><br />
I know how to prepare ash gourd (white pumpkin) in a few different ways, all South Indian. Never had a North Indian sabzi, maybe not that popular a veggie there. I have seen bottle gourd prepared in different dishes.I decided to make a sabzi. I searched for recipes that I would be interested in but didn't find any. I did not know what I was going to make when I started, just was going with the basics.</div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: x-small;"><i><br />
</i></span></span></div><div style="text-align: left;">I thought if the new sabzi is a flop, I at least needed something substantial to serve for lunch. So, I made coriander rotis and a carrot salad. Verdict in our house was 2 out of four. The kids did not like the sabzi. The rotis were a hit though. I wasn't surprised. I added a little more spice that usual to offset the blandness of ash gourd.This is the price I paid. I loved the sabzi though.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><b>Ash gourd-Capsicum Sabzi</b></div><div style="text-align: left;"><b><br />
</b></div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;">Ash gourd finely diced 2 cups</div><div style="text-align: left;">capsicum(yellow,green)diced 1 cup</div><div style="text-align: left;">onion large diced 1</div><div style="text-align: left;">tomato diced 3</div><div style="text-align: left;">green chillies finely chopped 3</div><div style="text-align: left;">garam masala 1/2 tsp</div><div style="text-align: left;">coriander-cumin powder 1/2 tsp</div><div style="text-align: left;">cumin 1/4 tsp</div><div style="text-align: left;">salt to taste</div><div style="text-align: left;">oil 2-3 tsps</div><div style="text-align: left;">coriander leaves a few sprigs</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Method:</div><div style="text-align: left;">1.In a wide mouthed saute pan, heat oil and add jeera.When it sputters add onion and fry till translucent.</div><div style="text-align: left;">2.Add the green chillies and capsicum and fry till it cooks a little, then add the tomatoes and stir fry till the raw smell of tomatoes is gone.</div><div style="text-align: left;">3.Add the diced ash gourd, and a little water, stir, cover and let cook for 5 minutes on a medium flame.</div><div style="text-align: left;">4.When the ashgourd is cooked it turns translucent. Add the spices and salt. Let them cook together without the lid.When most of the water evaporates then switch off heat.</div><div style="text-align: left;">5.Add coriander leaves and serve hot with rotis.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The capsicum and onion lend a sweet taste to an otherwise spicy sabzi.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Coriander Rotis</b></div><div style="text-align: left;"><b><br />
</b></div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;">Coriander leaves roughly chopped 2 cups</div><div style="text-align: left;">Whole wheat flour 3 cups</div><div style="text-align: left;">green chillies 3</div><div style="text-align: left;">ginger grated 2 tbsps</div><div style="text-align: left;">coriander-cumin powder 1tsp</div><div style="text-align: left;">hing 1/4 tsp</div><div style="text-align: left;">salt 1/2 tsp or to taste</div><div style="text-align: left;">oil 3 tsps</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Method:</div><div style="text-align: left;">1.In a Mixer grinder, finely grind the coriander leaves, green chillies and ginger with a little water to a fine paste.</div><div style="text-align: left;">2.To the wheat flour add coriander-cumin powder, hing, salt and mix. Add the ground paste. Mix again thoroughly, add water slowly and knead to a firm dough. Let rest covered for a few minutes.</div><div style="text-align: left;">3.Take a lemon sized ball of the dough. Roll the dough into round shaped rotis.</div><div style="text-align: left;">4.On a heated griddle or a tawa roast the rotis till they are cooked on both sides.</div><div style="text-align: left;">5.Smear a little oil on the hot rotis and serve.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I served these with the sabzi and a simple carrot salad. It is just fresh grated carrots with a squeeze of lemon and salt. Susvaad. </div>Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com4tag:blogger.com,1999:blog-1048801051533154676.post-80208441242789429942010-02-10T17:39:00.000-05:002010-02-10T17:39:04.230-05:00Let it snow ! Let it snow ! The heavens opened up and said, "Let there be snow".We have been mauled over by snow here today.Let the pictures speak.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsB_d2KtwAMrKBa0XQAl_bk97ki76khI7n_2iQ65c_SRCS0Hf4FRXCHKOouI7EW4y3_ONy7FgkZythx1-gB1dq0S1Ma8BWGtjuz4X3xveSLGcN1YlFMpzdzG8nBCcCtyF6wQOGoS67vzh7/s1600-h/DSC_0208q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsB_d2KtwAMrKBa0XQAl_bk97ki76khI7n_2iQ65c_SRCS0Hf4FRXCHKOouI7EW4y3_ONy7FgkZythx1-gB1dq0S1Ma8BWGtjuz4X3xveSLGcN1YlFMpzdzG8nBCcCtyF6wQOGoS67vzh7/s400/DSC_0208q.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhyIVm3jrfEanwQS8PPz2hfXk9_HC-4auETs1wsFl5DVZviZnc1xJLxTB078zMQ-shtyr_ocYP60RXalhnwNvAj6-KKjS0WfXxX79-_IZGYvl0tURZMzZK32xqkt79_TPZJY4DhNVtp0p/s1600-h/DSC_0213w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhyIVm3jrfEanwQS8PPz2hfXk9_HC-4auETs1wsFl5DVZviZnc1xJLxTB078zMQ-shtyr_ocYP60RXalhnwNvAj6-KKjS0WfXxX79-_IZGYvl0tURZMzZK32xqkt79_TPZJY4DhNVtp0p/s400/DSC_0213w.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlIPrM1JI95uqz06SCHcYpzM6fEMylnIJ-VwUZd-kcJWA-OTNxpU-pVu9ZP2KnubcUco9f-mtZPKiASlWcBpJitX1SvyjEwpHIrlayCXKD-fm5sDmEGtpu4R-son_Qb8fT3VanavWRczg/s1600-h/DSC_0216a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlIPrM1JI95uqz06SCHcYpzM6fEMylnIJ-VwUZd-kcJWA-OTNxpU-pVu9ZP2KnubcUco9f-mtZPKiASlWcBpJitX1SvyjEwpHIrlayCXKD-fm5sDmEGtpu4R-son_Qb8fT3VanavWRczg/s400/DSC_0216a.jpg" width="400" /></a></div>Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com6tag:blogger.com,1999:blog-1048801051533154676.post-43285862628482376922010-02-08T13:37:00.004-05:002010-02-19T21:40:17.772-05:00Rava Idli I realized late in life that I was a foodie.I found out my love for cooking and enjoying food is special and not everyone is so passionate about it as I am.Most often, I have to cook certain dishes a certain way or make all the side dishes that go together.I would look forward to a meal like some people look forward to a vacation.I am motivated when my husband says he can't wait to come home and eat what I had cooked for the day.My biggest triumph is my eldest son, I converted him from a picky eater to a kid who guesses what I made by the smells wafting from the kitchen.For a change, he says 'Amma, I can't wait to taste this'.<br />
During the snow storm, I was busy in the kitchen cooking up three different meals a day to keep occupied and also to enjoy being together at home with my family.Weekends are usually memorable because of the food and fun.I decided to make Rava Idlis for breakfast, something very easy to make but different from the regular breakfast of cereal and milk.After a little bit of snow shoveling, we all had hot steamy Idlis with coconut chutney and gunpowder.<br />
<br />
<br />
<b>Rava Idli</b> makes 16 idlis<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0HWrjCOezMC8buVsype8ZlwnIaxvQF1jyStiAlRxeSJhPAjbHN-zKBLq9h6BVH1yYvX-YdYBgSL705J7CP_OOpJktH5uRRv2RJlH0v4E5BLHVazHIrH2aEF0jx34r5rn3DOJUPLZu_3n/s1600-h/Rava+idli+final.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0HWrjCOezMC8buVsype8ZlwnIaxvQF1jyStiAlRxeSJhPAjbHN-zKBLq9h6BVH1yYvX-YdYBgSL705J7CP_OOpJktH5uRRv2RJlH0v4E5BLHVazHIrH2aEF0jx34r5rn3DOJUPLZu_3n/s400/Rava+idli+final.jpg" width="400" /></a></div><br />
<br />
<b><i>Ingredients</i></b>:<br />
<br />
<i>Rava</i> / <i>Sooji </i>/ Semolina 2 cups<br />
sour curd 1 cup<br />
(if the curd is not sour then add generous pinch of cooking soda to the batter )<br />
mustard seeds 1 tsp<br />
<i>urad dal</i> 3/4 tsp<br />
<i>chana dal</i>/ <i>kadala paruppu</i> 1/2 tsp<br />
cashews broken in half 16 at least<br />
coriander leaves chopped a handful<br />
green chillies(chopped) 4<br />
ginger finely chopped or grated 1 tbsp<br />
ghee 1 tbsp<br />
oil 2 tsps<br />
salt to taste<br />
adding grated veggies optional<br />
<br />
Method:<br />
1.Heat ghee in a saute pan, roast cashews, set aside and roast the rava till golden in color.Set aside.<br />
2.Heat oil for tempering, add mustard seeds.After the mustard sputters, add the dals.Let the dals become golden brown.Add the green chillies and ginger<br />
3.Switch off heat.Add the rava,curd and the tempered ingredients,salt and coriander leaves.<br />
4.Only add enough water to bring the consistency to semi solid or that of thick but flowing pancake batter.<br />
5.Let it rest for 10 minutes, as the rava absorbs the liquid and you may need to adjust the consistency with water.<br />
6.Lightly smear the idli plates with oil,place one roasted cashew and pour the batter.One ladleful to just fill the well of the plate.<br />
7.Steam in a idli cooker or pressure cooker without weights for 10 minutes of steady steam.<br />
8.Take the idlies after they are steam subsides with a sharp edged spoon.The idlies should come out smoothly.<br />
Serve these idlis steamy hot with chutney of your choice or with spicy gunpowder(the edible one of course made with roasted,powdered dals,sesame seeds,red chillies and salt) or this <a href="http://mumbaikaratheart.blogspot.com/2009/12/peanut-flax-powder.html">peanut-flax powder</a>.I make my gunpowder at home with flaxseed instead of sesame seeds and the taste is the same,but it is heart healthy.Just store the powder in an airtight dark container in a dry place as it oxidizes easily. Susvaad.<br />
Day 3 Decluttered freezer.Used the frozen veggie patties to make lunch and threw out popsicles (left over,expired) and such.Also, tackled over the fridge clutter and outside the fridge clutter (too many magnets).Done. Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com7tag:blogger.com,1999:blog-1048801051533154676.post-11147544902041818952010-02-06T14:04:00.002-05:002010-02-18T10:36:19.417-05:00Kothamalli/Coriander leaves Thokku I get excited when I shop for vegetables.I squealed with joy when the sign said '3 for 99cents' in front of cilantro.I immediately thought <i>thogayal </i> or <i>thokku</i>.The coriander leaves looked so green,fresh and smelled heavenly.<br />
Usually, I make a <i>thogayal</i> with roasted dal,red chillies ,mustard seeds,tamarind and salt.I wanted something a little different so I decided to look for <i>Kothamalli</i> <i>thokku</i> recipes and got the one I was looking for in <a href="http://homecookreceipes.blogspot.com/2008/10/kothamalli-thokku-corriander-chutney.html">Home Cook's Recipe's blog by Lavi</a>.I can have <i>thokku</i> any way,on a sandwich or chapati as a spread or mixed with rice.<br />
I followed her recipe, with a 5 red chillies for medium spicy.It tastes delicious.Thanks Lavi.I sauteed my <i>thokku</i> just enough to get it into a ball.It isn't dry completely,I doubt that I will keep it for a few days.It will be eaten by tomorrow.We are having a snow storm here today in the East coast.We are home bound,cozy but we are always hungry.Lunch today is thokku with hot rice,potato-capsicum-onion poriyal and beet root poriyal/kari. Mm..mm,Susvaad!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdQ_KPgkhzecHeFcqA3cmQRBStW0iOm87mHjpyURbMZUpx3l9EvUH51UhrycJtX1UDa4dZ3eHxQAAcWFEbuAfxXvFMFgal8zMbLqvQqwRe8treM4SOjUQ6BmvIWDq8eD71IkASFKi6e50/s1600-h/final+thokku.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdQ_KPgkhzecHeFcqA3cmQRBStW0iOm87mHjpyURbMZUpx3l9EvUH51UhrycJtX1UDa4dZ3eHxQAAcWFEbuAfxXvFMFgal8zMbLqvQqwRe8treM4SOjUQ6BmvIWDq8eD71IkASFKi6e50/s640/final+thokku.jpg" width="640" /></a></div><br />
I have joined in for the <a href="http://365daysofdecluttering.blogspot.com/2008/06/congratulations-challengers.html">365 days of decluttering challenge</a> started by Suzanne Sergis.I hope this challenge helps me and my family declutter and leaves room for better things in life.God knows life is busy enough when you have kids, I could do without clutter.Day One-I have decided to go through my closet and throw out/set aside for donation unused clothes today. Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com5tag:blogger.com,1999:blog-1048801051533154676.post-19349505230401252132010-02-01T13:46:00.003-05:002010-12-17T12:02:56.045-05:00Jeeraga-Milagu Rasam As I mentioned in my previous post, I am posting a recipe mentioned in the song '<i>Bhojanam seiya vaarungal</i>'.<br />
Whenever anyone in my family has a cold, I make this rasam.When mixed with hot rice and had with a <i>sutta appalam</i>, it is indeed a comfort food.The ingredients are minimal, simple and serve a purpose.Cumin or <i>Jeeragam</i> as well as black pepper or <i>milagu</i> are both warming spices.<a href="http://www.amazon.com/Simply-Organic-Certified-2-31-Ounce-Containers/dp/B001IZG730?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cumin</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B001IZG730" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> helps in digestion and black pepper aids in enhance respiratory function and also acts like a cough reducer in small quantities.Ghee or clarified butter aids in digestion, bringing these useful spices to the cells faster.<br />
I have severe cold from yesterday and have been either sipping piping hot rasam or having it with hot rice.It is definitely soothing my soul and healing my cold.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpRTaxs4vqjB6viZWulyvq4W-Wkm8A2nfPEGDjkIy4G_8SPIvAHqxD1YbNKHet4KqnBXwqaXE6gKd4DzpiWvLIURZqcZDdhH2Yb-jMGUSBalH_E3FCDk3YuzxLZOaaUKVu9QV6rXQVj6qS/s1600-h/JEERAGA-MILAGU+RASAM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpRTaxs4vqjB6viZWulyvq4W-Wkm8A2nfPEGDjkIy4G_8SPIvAHqxD1YbNKHet4KqnBXwqaXE6gKd4DzpiWvLIURZqcZDdhH2Yb-jMGUSBalH_E3FCDk3YuzxLZOaaUKVu9QV6rXQVj6qS/s320/JEERAGA-MILAGU+RASAM.jpg" /></a></div><br />
<span class="Apple-style-span" style="color: #29303b; font-family: Georgia, 'Times New Roman', sans-serif; font-size: 13px;"><b><i>Vaikku miga rasikum (Rasam which wakes up your taste buds)</i></b></span><br />
<b>Jeeraga-Milagu Rasam</b><br />
<b><br />
</b><br />
<b>Ingredients</b><br />
Jeera/cumin 1 tsp<br />
milagu 1/2 tsp<br />
red chilli 2<br />
tuvar daal 1 tsp<br />
tamarind paste 1 tsp<br />
or extract from lemon size tamarind<br />
curry leaves a few<br />
ghee 2 tsp<br />
mustard seeds 1/2 tsp<br />
Salt to taste<br />
<br />
<b>Method:</b><br />
1.In a saucepan, mix tamarind paste/extract with 3 cups of water.Bring to boil,let simmer until the raw smell of tamarind disappears.<br />
2.Add tuvar dal,cumin,black pepper and one red chilli to a dry spice grinder and make a fine powder.<br />
3.Mix the powder in a little water to make a paste and dissolve in the tamarind water.Add salt.<br />
4.Let simmer,until the mixture starts to rise.Switch off heat.<br />
5.In a saute or tempering pan,heat the ghee and add mustard seeds.After the mustard seeds sputter,add one halved red chilli and curry leaves.Pour it in the rasam.<br />
<br />
This rasam has more medicinal value than nutritive value.It has less ingredients but tastes very good with hot rice and sutta appalam(papad roasted over a open flame).Susvaad.Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com6tag:blogger.com,1999:blog-1048801051533154676.post-36403353990678188252010-01-17T15:19:00.007-05:002010-02-22T09:38:23.016-05:00Kalyaana Bhojanam I am still not able to cook at home so I am not posting a recipe today.As I am posting this my niece is getting married in India.This is another one of the weddings I have missed since moving to USA. I wish to congratulate her on her wedding day.Many happy returns on this day and wish you happiness in your married life ahead.<br />
<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmUC-72LXxITKKwtlEDvRuC-LuoOcIQwoV7cIiQnVUUa0WIZ0hpWnbF1F4xMoYhQne2knTFxmkVbgFgqIRcqKrfMWeml3oOWDWda0rI529zCUrWWzq_O4mGBtyds5EEMf4odhXkpU9eVB/s1600-h/Wedding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmUC-72LXxITKKwtlEDvRuC-LuoOcIQwoV7cIiQnVUUa0WIZ0hpWnbF1F4xMoYhQne2knTFxmkVbgFgqIRcqKrfMWeml3oOWDWda0rI529zCUrWWzq_O4mGBtyds5EEMf4odhXkpU9eVB/s320/Wedding.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">(</span><i><span style="font-size: x-small;">actual image from my niece's wedding invitation</span></i><span style="font-size: x-small;">)</span></div><br />
<div><div> Thai Maasam/January is the start of marriage season in South India.After a gap of six months,there will be a lot of weddings celebrated.It is actually usually pleasant climate there at this time, pattu sarees and jewelery can actually be worn in comfort.<br />
<div> For people in India, attending weddings and family functions have become a chore of late. For those of us away from our desh, we yearn for those very same gatherings.I have enjoyed a lot of these gatherings while growing up and miss them a lot.I enjoy dressing up,chatting,laughing and teasing.The music,crowd, the greeting, the noise, the overwhelming perfumes, the heat and the heady smell of perspiration (ok not those) are sourly missed.I love the thondai arukkum juice(sore throat giving) that they serve in the marriage halls and the dark, strong coffee that you always crave more of and which are served in great jugs.</div><div> I miss the all important South Indian tiffin-kapi served early in the morning that the rest of the world find hard to understand. I miss the kalyana saapadu/bhojanam also called the pandi saapadu.I miss the upajaram -(saaptela-sappida vaango-nalla nidaana maa sapidungo).</div><div> I miss the rituals that we have seen in many weddings but that always makes us tear up again and again.The relatives talking loudly over the sounds of the nadaswaram or light music.I miss seeing the brides family pulled in million directions and the brides father with that unique expression that only a girls father can have.I miss the little kids who are free of parental supervision, run free and eat and do anything they want.They are upto mischief all the time.Seniors getting a lot of attention and respect, loads of namaskarams and people to talk to.</div><div> It is a not to be missed orchestra.I am all for the 3 days of wedding celebration for those who can afford it.When do we get the time to have so much fun in this fast moving times?Although, the cost of a 3 day wedding is too much for the bride's family.If weddings are a shared event then I am all for it.It is a memorable event for all invovled.</div><div> The most memorable part of weddings in any culture would be the wedding feast.The success of a wedding lies in how well the guests were fed and taken care of.Mostly it is the most well planned part of the wedding.This reminds me of the wedding song in my marriage album - 'Bhojanam seiya vaarungal', some of the lyrics gives in detail the food that is served at South Indian weddings.My husband always says when he hears this song we will serve all these dishes at our sons wedding in the future(makes me smile).Lyrics include these dishes below.I have interpreted them for you as well as I am able to,some of them I am not so sure.I will try/attempt and give the recipes for these in the future in my blog.</div><div><br />
</div><div><i>Maanthayir pachadi</i> (Mango curd side dish/relish,goes with the main meal),</div><div><i>thengai poo pachadi</i> (grated coconut flakes relish),</div><div><i>Vellarikai Kichadi </i>(cucumber relish/salad),</div><div><i>parangikkai pachadi </i>(red pumpkin relish),</div><div><i>Vidha vidha maagave vatral appalam </i> (different kinds of fried sundried goodies),</div><div><i>paangulla kootu</i> (vegetable medley),</div><div><i>daangar pacchadi </i>(made with sour curds and besan flour),</div><div><i><a href="http://susvaad.blogspot.com/2010/02/pagarkkai-curry-with-methi-thepla.html">pagarkkai kasakkal</a> </i>(made with bittergourd),</div><div><i>kathrikkai thuvatal </i>(Brinjal fry),</div><div><i>vazhaikkai varuval </i>(raw banana chips),</div><div><i>Vazhaipoo thuruval </i>( banana flower stir fry),</div><div><i>Kungurukku sugamana samba arisi yena </i>( a special kind of rice),</div><div><i>mottha paruppum </i>( cooked thuvar dal),</div><div><i>puthurukku neyyum</i> (clarified butter).</div><div><br />
</div><div><i>Bhojanam seiya varungal</i>...(Welcome to partake of a feast)</div><div><br />
</div><div><i>Poritcha kuzhambu</i> (vegetable sambhar made with coconutand roasted dals),</div><div><i>Pusinikkai sambhar</i> (White pumpkin sambar),</div><div><i>Vendaikkai morkadhi </i>( fried Okra/ladies finger-coconut sour curd dish),</div><div><i>Vengaya sambar</i> (small red madras onion sambhar),</div><div><i><a href="http://susvaad.blogspot.com/2010/02/jeeraga-milagu-rasam.html">Vaikku miga rasikum milagu jeera rasam</a> </i>(black pepper-cumin appetizer soup which will wake your mouth),</div><div><i>Madhuramaai irukum mysore rasamum</i> (rasam made with a lot of powdered spices and coconut),</div><div><i>Paruppugal sertha paneer rasamum</i> (Paneer is a special edible perfumed ingredient with unique scent, used in south indian marraiges, not be mistaken for the namesake cheese),</div><div><i>Venduvorkelaam veppan poo rasamum </i>(fried neem flower rasam),</div><div><i>Kudikka miga rusikkum kottu rasamum</i> ( tempered simple rasam made with red chillies,tastes delicious),</div><div><i>Soorya udhayampol seerum appalam</i> ( papad that blooms like the rising sun in oil),</div><div><i>Sukla udhayyam pol jevv arisi karuvadam</i> ( sun dried fryums that look like rising moon),</div><div><i>Akkara vadisal</i> ( Iyengar sweet preparation with jaggery),</div><div><i>Sakkarai pongal</i> (sweet made with riceand jaggery),</div><div><i>Sojji vadaiyudan</i> (semolina vadai),</div><div><i>Nallaennai vadaiyum </i>(vadai fried in sesame oil),</div><div><i>Thayir vadaiyum</i> ( fried vadai soaked in tempered curd),</div><div><i>Paal poligalum </i>( dal and jaggery in a flat bread soaked in milk),</div><div><i>Anarasam adhirasam </i>(jaggery and rice fried sweet),</div><div><i>Padir peniyudan </i>( sweet made of maida in the shape offine vermicelli),</div><div><i>Semiya halwa </i>(vermicilli semisolid cake),</div><div><i>Jilebi </i>( fried sweet made of ground urad dal and soaked in sugar syrup),</div><div><i>Laddo </i>(sweet made of besan flour and sugar syrup),</div><div><i>muthu muthai irukkum munthiri laadoo </i>( spherical sweet made of cashews)</div><div><i>rumyamai irukum rava ladoo</i> (sweet semolina spherical sweets),</div><div><i>besha irukum besari ladoo </i>(another sweet preparation),</div><div><i>Mysore pagudan</i> ( square sweet made of besan flour sugar and clarified butter),</div><div><i>burfiyum serthu</i> (coconut and sugar squares),</div><div><br />
</div><div><i>Bhojanam seiya varungal...raaja...Bhojanam seiya varungal.</i></div><div><br />
</div><div><i>Porikani vargangal</i> (Fruits and berries),</div><div><i>Pachai nadam pazham</i> (special type of fruit...I guess),</div><div><i>Then kadali pazhamum</i> ( this is a commonly available banana) ,</div><div><i>Sevvazhai pazhamum </i>(red banana),</div><div><i>Nenthiram pazhathudan </i>(unripe plaintains ,the long variety),</div><div><i>Maambazha dhinusugal </i>(varieties of mango),</div><div><i>Pala pazhathudan</i> (jackfruit),</div><div><i>Annasi pazhamum </i>(pineapple),</div><div><i>aadai parimalikkum aadai thayir vennai thangamal serthu</i> (curd with butter and cream not removed),</div><div><i>Bagaalabathu </i>(curd rice),</div><div><i>pala dhinusaana chithra annagalum</i> (varieties of mixed rice preparations),</div><div><i>ranjithamagiya Inji oorugai</i> ( ginger pickle),</div><div><i>vedukkena kadikum maavadu oorugai</i> ( baby mango pickle that is crisp to bite),</div><div><i>pandiyil parimaarinaar</i> (this is what they served at the feast),</div><div><i>paarthu parimaarinaar</i> ( they served with a lot of attention to detail)...</div><div><br />
</div><div><i>Bhojanam seiya varungal.</i></div><div><br />
</div><div> Now you may realize why I miss weddings so much,with this mouth-watering song I rest my case...Susvaad.</div></div></div></div>Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com8tag:blogger.com,1999:blog-1048801051533154676.post-25424456196612063422010-01-13T10:12:00.001-05:002010-01-13T10:13:12.969-05:00Happy Pongal<img height="91" src="http://mail.google.com/mail/?ui=2&ik=414c56bbcc&view=att&th=12626cff4d728b03&attid=0.2&disp=emb&realattid=0.1&zw" width="640" /><br />
Happy Pongal to all my readers!Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com0tag:blogger.com,1999:blog-1048801051533154676.post-67030654050383360442010-01-08T09:44:00.001-05:002010-01-08T09:45:04.128-05:00Water water everywhere....... Dear readers,<br />
I have had the most draining first week of the new year.A frozen water pipe in the condo above mine had burst open on Monday ,Jan 4th and flooded my condo with water, literally everywhere.<br />
I have been out of my home and living with friends for the past few days and will be out till next week.I have to get everything renovated at a moment's notice.Some of my personal property is ruined and most are in bad state.Hopefully I can get everything back to normal by the end of this month.<br />
Please send your prayers my way and wish me good luck.I'll be back to blogging in better shape in a while hopefully.Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com7tag:blogger.com,1999:blog-1048801051533154676.post-4311646625837774212010-01-02T12:05:00.002-05:002010-03-13T09:38:17.404-05:00Kids say the darndest things...#2<blockquote> My son got his haircut and got a lollipop after. As I watched him enjoy his lollipop he says, " Amma, you have to try this lollipop when you are six". I said, " Hmm,I'm never going to be six again in this lifetime".To that he replies," Sure you will,when you are 99, then you become hundred ,then you start over from zero". Oh sweet innocence, if only this happens...cutest thing I heard.</blockquote>Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com3tag:blogger.com,1999:blog-1048801051533154676.post-25178587088729506132009-12-31T18:30:00.007-05:002010-01-01T13:36:09.086-05:00Thiruvadirai Kali and Thalagam I am thoroughly enjoying running this blog marathon.I have been feasting my eyes on varieties of dishes,some new, some evoking nostalgia and some that I want to make right now.Looking at the length of my new bookmarks I am one lucky gal.I loved visiting new blogs and learning about my fellow runners.It's been great folks.Please join me in a giving a huge applause and pat in the back to <b>Nupur</b> of <a href="http://www.onehotstove.blogspot.com/">One Hot Stove</a>, for conducting, running, compiling and finishing her own(longer) countdown marathon. <b>Happy New Year 2010 </b>to all my readers and fellow bloggers!<br />
For my recipe # 1 of the <b>7 day recipe countdown marathon</b>, I would like to present the exclusive dishes made on Thiruvadirai (which falls on Jan 1, 2010).This is the day the star <i><b>Arudra(red flame),</b><span style="font-style: normal;"> is visible in the southern hemisphere.Lord Nataraja manifests as light and shows himself to devotees(Arudra darisanam ).Great abhisekhams(sacred bath) are performed in temples especially the Chidambaram temple in Tamilnadu.The sweet dish Kali is made today as prasadam..One of his staunch devotees Sendanaar, usually ate the leftover of what he offered to the lord and only after distributing to the other devotees.On Thiruvadirai day,he could only offer the simple kali preparation .When he felt bad that, that is all he could offer,Lord Nataraja showered him with kali to show him how pleased he was with Sendanaar's devotion.Making,offering to Lord and eating this kali prasadam is likened to attaining bliss showered from Lord Nataraja.</span></i><br />
<br />
<b>Blissful Kali</b> ( serves 2-3)<br />
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Ingredients:<br />
Raw rice 1 cup<br />
tuvar dal /moong dal 1/4 cup<br />
jaggery (crushed) 1 1/2 cup<br />
crushed cardamom(take out seeds from) 4<br />
grated coconut flakes 2 cups<br />
cashews(broken) 5-6<br />
clarified butter 1 tbsp<br />
<br />
Method.<br />
1.Dry roast the rice and tuvar dal/moong dal( I use tuvar) in a heavy bottomed pan with lid, till it is slightly pink.<br />
2.Let it cool a little and grind it in a mixer until is coarse to fine ground(slight texture is necessary).Keep aside.Roast some cashews in clarifies butter and keep aside.<br />
3.Heat about 3 cups of water in the pan and let the jaggery dissolve in it.After it completely dissolves ,filter it in a fine sieve , to take out impurities in it.Put the filtered Jaggery water, back on heat.<br />
4.When it starts boiling, put the ground rice little by little while stirring.Add coconut, cardamom and cashews.<br />
5.When everything is mixed together.Pressure cook this mixture like you would cook rice.Else, keep stirring every 5 minutes until the rice is cooked in pan (takes about 20 minutes total).Some people like to cook the dal separately and add it.But I cut it short by grinding it with rice.<br />
<br />
Kali is ready! Serve it with a savoury Thalagam.<br />
<br />
<b>Thalagam</b><br />
<br />
Ingredients:<br />
Tuvar dal 1 1/2 cups<br />
grated coconut 2 cups<br />
tamraind paste 1 1/2 tsp<br />
or tamarind lemon sized<br />
asafoetida 1/2 tsp<br />
oil 2 tbsps<br />
coconut oil 4 tsps<br />
turmeric powder 1 tsp<br />
Sambar powder 3 tsps<br />
red chillies 10<br />
chana dal/kadala paruppu 2 tbsps<br />
dhaniya/coriander seeds 1 1/2 tbsps<br />
mustard seeds 2 tsps<br />
Jaggery(crushed) 2 tsps<br />
salt as needed<br />
<br />
Veggies that can be used (Number of veggies are selected in odd numbers starting from 7 like 9,13,15 etc traditionally), are<br />
red pumpkin(required),<br />
ashgourd(required),<br />
haricots,<br />
brinjals,<br />
green tomatoes,<br />
colocasia,<br />
potato,<br />
sweet potato yam/chakkaravalli(required),<br />
elephant yam,<br />
karuna kizhangu,<br />
green plaintains(required),<br />
green chillies,<br />
green peas,<br />
carrot,<br />
coriander,<br />
curry leaves.<br />
Don't use onion,drumsticks,radish or capsicum for an authentic taste.<br />
<br />
Method:<br />
1.Pressure cook the tuvar dal and peeled yams (except sweet potato) in the cooker.<br />
2.cut the rest of the veggies into big cubes. Take a open mouthed saucepan ,put the veggies in enough water to just submerge, to boil with turmeric powder,sambar powder and a little salt.<br />
3.Once the yams are done,add them to the pan with other veggies.<br />
4.In another fry pan,heat a little oil,add chana dal,dhaniya,red chillies and asafoetida and fry till dal is red.<br />
5.Grind after it cools into powder,then add the coconut and grind again with a little water into a paste.Add it to cooked tuvar dal,and pour in the saucepan with boiling veggies.<br />
6.Add the tamarind paste,If the thalagam is thick add a little water to thin it into a soup consistency( it will thicken with time).Let it boil for another 10 minutes to blend the ingredients.<br />
7.Switch off heat and add the jaggery.<br />
8. Heat a little coconut oil, temper mustard seeds till they sputter, add curry leaves and coriander leaves to the thalagam.Stir well.<br />
<br />
Thalagam is ready to serve with Kali.There are variations of this thalagam, through out the southern states,some with sessame seeds.I follow two versions,the second version will be provided later sometime.<br />
The taste doubles and triples with time as the veggies tend to add flavor.This dish is made is huge quantities than usual, the week following Thiruvadirai, it is reheated to make <i>Ericha</i> <i>Kuzhambu</i>( nothing but heated <i>kuzhambu</i>).The flavours get concentrated and tastes divine.<br />
Susvaad!Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com13tag:blogger.com,1999:blog-1048801051533154676.post-68884517819648093302009-12-30T12:06:00.000-05:002009-12-30T12:06:38.331-05:00Vazhaipoo/Banana flower Kootu Every part or almost every part except may be the root of the banana plant is used in cooking or serving a meal.From what I have seen and known, coconut tree and banana plant are the complete package for their many uses.<br />
The stem of the banana plant is used to make poriyal,kootu and as we learned from one of the marathoners juice too.The leaf of the plant is used as a plate to serve food and as a steamer for idlis.The fruit is ofcourse the versatile banana which is used in many preparations either raw, ripe or inbetween.The flower of the banana plant is also used in preparation such as v<i>azhaipoo vadai,usili </i>and<i> kootu.</i><br />
Vazhaipoo has the <i><b>thuvarppu</b></i> taste (astringent).Only way I can come near to describing it is after eating it the tongue still feels the raw texture.It is quite unique and tastes good.<br />
Today, my friend and neighbor is moving with her family to another state: (.My whole family is going to miss them.My friend had come over to help me prepare the banana flowers, even in the midst of her packing.Good friends are rare to come by, although they are still going to be friends after they move away, it is not like being right near you.I'll remember the chats and fun we had together. I would like to wish my other dear friend who is celebrating her birthday today, Happy Birthday Priya!: )<br />
I chose <i>Vazhaipoo Kootu </i>as <b>Recipe #2 </b>for the <b>7 day countdown recipe marathon</b> to New Year 2010 by Nupur of <a href="http://onehotstove.blogspot.com/2009/12/korean-pancakes.html">One Hot Stove</a>.This recipe is from my mom.<br />
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<b>Recipe #2: Vazhaipoo Kootu</b><br />
<b><br />
</b><br />
Ingredients:<br />
Vazhaipoo (remove the white inner flowers in between the red petals<br />
Also,remove from each inner flower,the one stiff stamen ) 1<br />
<br />
sambar powder 1 tsp<br />
cooked tuvar dal 1/4 cup<br />
turmeric powder 1/2tsp<br />
salt as needed<br />
tamarind paste 1/2 tsp<br />
jaggery (crushed) 1 tsp<br />
red chillies 2<br />
coconut flakes 3 tbsp<br />
cumin/jeera 1/2 tsp<br />
<br />
Tempering<br />
mustard seeds 1/2 tsp<br />
urad dal 1 tsp<br />
curry leaves a few<br />
oil 1 tsp<br />
asafoetida 1/4 tsp<br />
roasted coconut flakes 1 tbsp<br />
<br />
Method:<br />
1.Take a bowl with a little tamarind water.Cut the white inner florets of the banana flower finely ,directly put it in the bowl to stop it from blackening.<br />
2.When completed ,use a fine sieve to remove all the tamarind water.In a kadai, take just enough water to immerse the cut florets.Add turmeric powder,salt and bring it to boil. Then ,add sambar powder and let it simmer for 5 minutes with a lid on.<br />
3.Grind 3 tbsp coconut flakes,cumin and red chillies with a little water to a smooth paste and add to the simmering florets.Add cooked tuvar dal now.Let it cook together simmer again for 2 minutes.<br />
4.Heat a little oil.Add the tepering ingredients after the mustard sputters.When the coconut flakes are fried add tempering to the kootu.Add jaggery,stir and take off heat.Kootu is ready.<br />
Whenever I make this kootu, I like to use the red petals to serve thayir sadam or curd rice like my paati used to do.There is an unique fragrance to the curd rice eaten that way.Along with <i>molaga mangai</i>, it is a simple pleasure.Susvaad. Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com6tag:blogger.com,1999:blog-1048801051533154676.post-58141995825885362352009-12-29T10:16:00.003-05:002009-12-30T09:51:59.249-05:00Ennai Kathrikkai When I was a newly wed, I wanted to impress my husband by making this dish, which he loves.I made several failed attempts, poor guy ate my failures every time without complaint. I could not figure out what was going wrong.I would make the stuffing and stuff properly etc, when frying they usually turned out burnt or tasting burnt.<br />
My savior was again Dakshin by Chandra Padmanabhan, this is my all time favorite recipe from her book.Except for some substitutions, I follow her recipe and the result is divine.<br />
This is my recipe # 3 for <b><i>7 day recipe countdown marathon conducted by <a href="http://onehotstove.blogspot.com/">Nupur</a>.</i></b><br />
<b><i><br />
</i></b><br />
<b>Recipe # 3 Ennai Kathrikkai</b><br />
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</div><b><i>Ingredients</i></b><br />
<b><i><br />
</i></b><br />
baby brinjal 12nos<br />
coconut grated 1/2<br />
I use coconut milk powder 4 tbsp instead<br />
Tamarind paste 1tsp<br />
<br />
Stuffing<br />
dhaniya/Coriander seeds 1tbsp<br />
urad dal / ulutham paruppu 3/4 tbsp<br />
chana dal / kadala paruppu 3/4 tsp<br />
jeera/ cumin 1tsp<br />
asafoetida /hing 1/2 tsp<br />
red chillies 8( mild use 5)<br />
oil 1tsp<br />
salt to taste<br />
<br />
Tempering<br />
Oil 3tbsp<br />
Mustard seeds 1tsp<br />
cumin seeds 1tsp<br />
urad dal 1tsp<br />
chana dal 1 tsp<br />
red chilli ,halved 1 <br />
curry leaves a few<br />
<br />
Method:<br />
<br />
1.Stuffing: Roast the coconut milk powder till it's slightly pink.<br />
2.Fry in a little oil all the ingredients for stuffing.<br />
3.Grind the stuffing ingredients to fine powder.Add roasted coconut and tamarind paste in the end and grind till it incorporates.Pulsing your grinder would get it mixed right without clumping.<br />
4.Quarter the brinjal without splitting them or cutting through them.Each brinjal should be slit at the top with a + sign and should be able to hold stuffing.<br />
5.Fill each quarted brinjal with about a spoon of stuffing and set aside.(Having another person to help will speed things up,as once slit brinjals tend to blacken .So, work fast if you are doing this alone).<br />
6.In a kadai or open mouthed fry pan with lid.,heat 3 tbsp oil and add tempering ingredients..When mustard seeds sputter,add stuffed brinjal ,salt and a little water(just sprinkling water so as to steam cook brinjal is enough).<br />
7.Sprinkle any leftover stuffing on the vegetable.Cover with lid ,simmer on low heat,till the brinjals are cooked tender.<br />
8.Remove the lid and slightly stir the brinjal.Do not keep stirring as this will smash them.Let it fry a little bit to get the roast consistency.Switch off heat when there is no moisture left(waiting too long to take off heat will burn them at this stage,take it from my experience).<br />
<br />
Serve hot with rice,rasam/sambar.Susvaad.Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com8tag:blogger.com,1999:blog-1048801051533154676.post-88343060741027173102009-12-28T10:39:00.001-05:002009-12-28T11:09:27.663-05:00Azhugal Mangai pachadi My grandma, my mom always made meals in the proper combination to elevate the dish to nirvana.Some dishes made out of a set does not get them the accolade they deserve.When <i>poritcha kuzhambu</i> was made, then <i>puli itta keerai or azhugal mangai pachadi </i>and <i>sutta</i> <i>appala</i><span style="font-style: italic;">m <span style="font-style: normal;">was the complete meal.</span>Poritcha kuzhambu</span> is a medley of vegetables cooked with coconut gravy without any acidity<span style="font-style: italic;">.Azhugal manga pachadi <span style="font-style: normal;">is the sour(pulippu) part of the meal</span><span style="font-style: normal;">.</span></span><br />
<span style="font-style: italic;"></span><br />
<span style="font-style: italic;"><span style="font-style: normal;"> </span>Azhugal manga<span style="font-style: normal;"> means mangoes that are beyond their prime,in other words rotten.Just when mango season starts, the baby mangoes are harvested to make </span>vadu manga <span style="font-style: normal;">(pickle).</span>Vadu manga<span style="font-style: normal;"> is doused with chilli powder and soaked in brine.This pickle in made in huge vats and stored in a dark place for use the whole year.</span></span><br />
It is but natural that some of the baby mangoes at the bottom of the vat gets squished by the weight of the vadus on top.The result is <i>azhagal manga</i>.They are not wasted, but much preferred and made into a delicious accompaniment to a delicious meal.My mom's recipe is going to <b>7 day recipe countdown marathon conducted </b>by <a href="http://www.onehotstove.blogspot.com/">Nupur</a>.<br />
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<b>Recipe # 4 <i>Azhugal Mangai Pachadi </i></b><br />
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<i>Azhugal mangai 4-5</i><br />
grated coconut flakes 2 tbsp<br />
green chilli 1<br />
salt as needed<br />
curd 2 cups<br />
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<b>Tempering</b><br />
mustard seeds 1/2 tsp<br />
asafoetida a pinch<br />
coriander a few sprigs<br />
or curry leaves 2-3<br />
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Method:<br />
1.Select the <i>Azhugal mangai </i>and grind it with coconut,greenchilli and about three ladlefuls of curd (If the mangai chosen is less spicy add green chilli else the green chilli is optional).<br />
2.Add the ground paste to the rest of the curd .Add salt if needed( since we are using a brined pickle,you can adjust the seasoning accordingly).<br />
3.After the mustard seeds sputter,add the tempering to the pachadi and add sprigs of corainder.<br />
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This Pachadi will go well with <i>Poritcha kuzhambu </i>and hot steamy rice (I will post this recipe later).Susvaad.Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com2tag:blogger.com,1999:blog-1048801051533154676.post-1807980875850558532009-12-27T05:23:00.006-05:002009-12-27T08:45:42.329-05:00Karuvepilai/curry leaves Kuzhambu<div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"> </span><span style="color: black;"> <span style="font-family: inherit;">I bought this cookbook Dakshin by Chandra Padmanabhan, after tasting this recipe made by my friend.She had tried most of the recipes, and said they taste like authentic home cooked mom's food. Well, I thought there were some adjustments,most of the recipes are spicy hot.My family likes mild-medium hot food.I always keep that in mind when I make anything from this cookbook.I keep it as a general guideline and adjust recipes according to my tastes.</span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;"> I chose Karuvepilai kuzhambu for Uraippu(pungent) taste.This is</span><b><span style="font-family: inherit;"> recipe # 5</span></b><span style="font-family: inherit;"> for the </span><b><i><span style="font-family: inherit;">7 day recipe countdown marathon</span></i></b><span style="font-family: inherit;"> by Nupur of </span><a href="http://onehotstove.blogspot.com/2009/12/recipe-marathon-list-of-runners.html"><span style="font-family: inherit;">One hot stove</span></a><span style="font-family: inherit;">.My version is spice adjusted in brackets and has method adjustments in italics, original recipe from Dakshin.</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
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</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;"><b>Recipe #5 Karuvepilai Kuzhambu </b></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">Ingredients:</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">red chillies 5-6 (mild use 4)</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">peppercorn/milagu 1 tsp (mild use 1/2tsp)</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">asafoetida 1 tsp</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">ulundu/ whole or split urad dal 2 tsp</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">raw rice 1 1/2 tsps</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><i><span style="color: black;"><span style="font-family: inherit;">tamarind paste 1 full tsp</span></span></i><span style="color: black;"><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">or Lemon-sized tamarind</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">Curry leaves 30</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">salt to taste</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><i><span style="color: black;"><span style="font-family: inherit;">jaggery a tiny piece</span></span></i><span style="color: black;"><span style="font-family: inherit;"><o:p></o:p></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1WePrBvfYUczgYLYB1XULupnk41FSpT91fsjJSsIYyab3AkZOTz9Vspn9gHMZ0VBWbpVl7ICaWsIRk6PwU91ZrWQLAFm6ThkxLr8AHlbEBlNyiX3K53kW7Dp_MydxtITXY9rTINIgPp-/s1600-h/DSC_0250a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1WePrBvfYUczgYLYB1XULupnk41FSpT91fsjJSsIYyab3AkZOTz9Vspn9gHMZ0VBWbpVl7ICaWsIRk6PwU91ZrWQLAFm6ThkxLr8AHlbEBlNyiX3K53kW7Dp_MydxtITXY9rTINIgPp-/s320/DSC_0250a.jpg" width="320" /></a><br />
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</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">Tempering</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">sesame oil/nalla ennai 2 tbsp</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;"> mustard seeds 1 tsp</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">fenugreek/menthayam 1/4 tsp</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">red chilli 1, halved</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
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</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">Method:</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">1. Roast dry the red chillies, milagu, asafoetida, urad dal and rice.Add the curry leaves. </span><i><span style="font-family: inherit;">Here is where I differ.</span></i><span style="font-family: inherit;">The author asks to add the tamarind and grind into a fine paste, using little water. </span><i><span style="font-family: inherit;">I would grind the previous ingredients without the tamarind.</span></i><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">2.Dissolve the ground paste in 2 cups of water, add salt and set aside</span><i><span style="font-family: inherit;">.</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;">I dissolve the tamarind paste in 2 cups water and bring it to boil.A fair amount of acidity is needed to counter the pungency of this kuzhambu.After the raw tamarind smell goes,which is about 5 minutes.Then add the ground paste , while stirring. Add salt. Simmer for 5 minutes until the kuzhambu thickens.</span></i><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">3. Heat 2 tbsps of oil and add the ingredients for tempering. When the mustard seeds sputter. </span><i><span style="font-family: inherit;">Pour it in the kuzhambu. I add a tiny piece of jaggery at the very end. </span></i><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">4.Serve hot with rice and roasted papad.</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
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</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;">Mix a little of this kuzhambu with a greater quantity of rice as it is pungent.Adding ghee or some more nalla ennai to rice makes it more flavorful.</span><span style="font-family: inherit;"><o:p></o:p></span></span><br />
</div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="color: black;"><span style="font-family: inherit;"> When I serve this kuzhambu to my kids, I give them dal rice (paruppu sadam) with ghee and the kuzhambu to dip. Also, any shallow fried vegetable poriyal or kootu dishes will go good with this.Papads/appalam/chips/vadam are great accompaniments. Susvaad.</span></span><br />
</div>Ramyahttp://www.blogger.com/profile/05562742230661937444noreply@blogger.com11