Jack fruit seed Vathal Kozhambu

This combination of Pongal and tangy tamarind side dish is a staple at home.At the drop of hat I prepare pongal,the rice and lentil combination because it is healthier than plain rice.Now for the recipe.

Jackfruit Seed Vethal Kozhambu

Ingredients

Jackfruit seeds-I used 6-7

Tamarind - a lemon sized ball

onion-1

oil

mustard seeds

Bengal gram dal-1 tsp

curry leaves -a sprig

Ginger-optional

Jaggery-a piece

Rice flour for thickening

Salt to taste

Asafoetida powder-a pinch

Sambar powder-1 or 2 tsp depending on the spice factor

Method:

Soak the jack fruit seeds for a while in water.Pressure cook them and de-skin it and keep aside.Soak the lemon sized tamarind ball in water.Extract the pulp.Take a pan splutter mustard seeds,add the bengal gram dal,let it become a little brown.Add the curry leaves and saute well,now add the onion and let it turn transparent.Now the basic mixture for the tangy sauce is ready.Add in the tamarind,pour some water.Add the jack fruit seeds.Add in the asafoetida,salt and sambar powder.I also added a little bit of coriander powder for a nice aroma.Let this broth simmer and cook well.Add in a small piece of jaggery for the dish to be enhanced further.Take some rice flour in a cup add water and mix without lumps.Add this to the bubbling cauldron!!!.Wait for kozhambu to thicken.Add in coriander leaves as a garnish.The tasty side kick to a south Indian main course is ready to go.  

Happy Womens Day and an easy instant recipe-Karacha Maavu Dosai

This is an instant dosa variety and very simple to make.Very useful for a Sunday evening hunger pang.

Ingredients:
Wheat flour-1 cup
Rava-1 cup
Rice flour-1 cup
water
Salt to taste
Onions-2or3Jeera-1 tbsp
Pepper-1 tsp
Coriander leaves-a handfull
Curry leaves-one or two sprigs
Ginger-a small piece finely cut

For spluttering
Mustard-1 tsp
oil
Green chillies-2

Method:Take a bowl,add in the wheat flour,rava and rice flour.Pour water and make a thin paste. Cut onions into tiny pieces,add in the coriander leaf,curry leaf and ginger.Add jeera and pepper.Add salt.Mix well.Now you have to add in the spluttered mustard and green chillies.Mix well,proceed to cook on the pan.Take a ladle swish on the left and then in the right.It will form a lovely porous pancake.Add in the oil in the edge.And the lovely instant dosais ready to devour.When the ready made idly batter is out of stock,this recipe comes to the rescue.This can be had with a whole lot of side dishes.

Plantain pith and Coconut medley

Vazhai Thandu Mor Kootu is on of the yummy ways to eat this healthy pith.The fibre reserves in this is ideal for weight loss.   

Ingredients

Banana Stem-2 cups

Buttermilk-1 cup

Salt to taste

For grinding

Coconut-1/4 cup                 

Green chili-1

Cumin seeds-1tsp

Aruvamane

For tempering

Coconut oil-1tsp

Mustard seeds-1/2tsp

Curry leaves-1 sprig

Method-
Cut the outer covers of the stem and dice the inner core into bits.You can rub your hands with oil to prevent stickiness and stain.While dicing the bits remove the fibre from the pith.The aruvamane(vegetable knife) is the best tool for this.  I have cut them up into roundels because I fancied it that way!Take curd and water churn to make watery buttermilk.Add the pith pieces and salt.Pressure cook this.In a mixer add the ingredients to be ground.Add this to the buttermilk.Now comes the tricky part.You have to careful while adding curd into this mixture.You have to reduce the flame and stir in the curd in high heat the curd will break.To temper the ingredients you can use coconut oil to give it a nice flavour.Add in the tempered ingredients and enjoy.

Appalam Vathal Kozhambu



Appalam Vethal Kozhambu

Ingredients:
Ullundu Appalam(urad pappad)-3 nos
Oil-4 spoons
Tamarind-Lemon Size
Salt to taste
Molagapodi or sambar podi-1 tbsp 
Rice flour- 1 tsp
Jaggery- a small piece
Mustard-1/2 tsp
Toor dal-1 tbsp
Asafoetida-1/2 tsp
Curry leaves- a sprig
Fenugreek seeds-1/2 tsp

This kozhambu can be made using different types of sun dried vathals  like sundaka,pavaka,manathakalli,kothavaranga and vendakka.Take a pan,add the oil.Splutter the mustard seeds add toor dal,fenugreek seeds,asafoetida powder and curry leaves.Fry till done.Add the appalam bits and fry well.Take tamarind water and add to the fried appalams.Now add molagapodi and salt.Let this mixture simmer well,till the raw smell of the sambar podi goes away.You can add a small piece of jaggery for the sweet sour taste. Once this is cooked well,take raw rice flour add water to make a watery paste and add this to the kozhambu for thickening.Switch off till done.This dish tastes great with mola keerai masiyal and vengaya vadaam.You can add a dollop of ghee to rice if its hot and then add this kozhambu.If the rice is cold you can add nal ennai(sesame oil) and then the kozhambu.According to my MIL,she says this kozhambu tastes like "then"(honey) to her!

Arusuvai Chain Season 2 and a mystery ingredient

The Arusuvai network has already forged many friendships.This network was initiated by Srivalli,Bharathy and Lathamma.This network is on its second season and hosted by a very friendly and warm person Sayantani.Its a pleasure interacting with her.Thank you for linking us up.

 

I was eagerly waiting for my turn.I was so happy to receive the mystery ingredient from Gayathri's cook spot . It turned out to be yellow mustard seeds.I instinctively knew that I would make a pickle out of it.She sent me a cute box with the yellow mustard seeds, a hand written note and a grater.So thoughtful of you Gayathri.I loved your handwriting.I searched for Tarla Dalal's recipes.I finally settled on Jagruti's recipe for making carrot and chilli pickle.The recipe is the same as Jagruti's,except that I ground the whole yellow mustard seeds lightly in the mixer to split it up.And what a pickle it turned out to be.Yummy and fresh with a zing of lemon and mustard.I was so happy with the recipe.Now the yellow mustard seeds enjoy a pride of place in my kitchen cabinet.Thank you to Gayathri for sending me this ingredient with so much of zing to it.

I found this pickle to be very tasty and nutritious.I cant think of a better way to eat the crunchy carrots with zero oil and no cooking.I could make this pickle in a jiffy.

Crunchy carrot and chilli pickle.It surely packs a punch to ones palate

Gayathri's mystery ingredient the yellow mustard seeds

I can't wait to send my secret ingredient to my designated friends on the network.

Hearty Pongal Wishes

Happy Pongal to all my readers.Do check out my recipes for bhogi and Pongal

Bhogi Recipes

Bengal Gram Dhal Poli

Paruppu Payasam

Pongal recipes

Sakkarai Pongal

Shankranti Pitlay

Arai keerai Masiyal with Puli

Ingredients

Arai Keerai--One bunch

Green Chillies-1or 2 according to taste

Tomato-1

Tamarind-Lemon sized ball

Turmeric -a pinch

Salt-to taste

To splutter

Oil-1tsp

Red chilli-1 

Mustard-1tsp

Jeera-1tsp

Asafoetida-drizzle a few times from bottle

Method:

Wash and clean the greens thoroughly.Cut into bits,add water and boil the greens with a little turmeric powder, green chillies,tomatoes and a small ball of tamarind along with salt.Let this mixture cool.Mash nicely in a mixer.Finally splutter the required ingredients and add to this mixture.I love arai keerai with the tanginess of tamarind.My grand mom used to serve this with a dollop of butter.

Sending this to the only greens event and paris event

Making of Mysore Pak.My mom in her own words.

Melt in the mouth barfi type Mysore Pak

Proportions:
Gram Flour: 1: Sugar 2: Ghee 3 (Aavin or Udhayam)

The importance of using Asli desi Ghee in Mysore Pak

Sorry health conscious people.If you want to get a nice texture of Mysore pak,you can't resist the use of ghee.You have to use ghee in the proportion of 3 cups to 1 of besan and 2 cups of sugar.If you have any health problem no other go, you have to keep away from eating the delicious Mysore Pak.

How this sweet was named

Since this sweet was prepared in the royal kitchen of Mysore Maharaja,this was the name it acquired.

Making of the barfi like Mysore Pak!

1)Heat half cup of ghee and add one cup of besan in the frying pan.(generally iron kadai is preferred).If you don't have one use you can use Calcutta frying pan or any other pan which is thick bottomed.

2) Mix the flour with out any lumps.

3) In the meantime time add 2 cups of sugar, add water to immerse the sugar.Boil till you get a two string consistency.

4) Now add the besan mixture which is mixed with ghee.


5) Keep the fire very low in sim condition.

6) You must keep remaining ghee in another vessel on the stove in a heated condition.

sinful ghee laden in progress mixture

7) Keep stirring the besan sugar mixture,periodically adding the heated ghee side by side.

8) Keep stirring the mixture till you can see the mixture starts leaving the side of the vessel.The ghee will ooze out of the Mysore pak mixture.If you take a pinch of it you can roll it into a small ball.This is the correct stage where you can transfer the contents.

9)Pour the contents into a plate which is smeared with ghee.The plate should be of even surface.

10) Then you can mark the pieces into squares.Once it cools down you can store it in an airtight container.

Tip: 

The end point is very important in making this sweet.You should not leave the place to attend any call.Even if you are a little careless you won't get soft consistency of the Mysore pak.

Best of luck to get smooth barfi type of Mysore pak and enjoy with family and friends.

Seriously my mom's Mysore pak was a big hit with everybody. I really loved this sweet Diwali moment.This is a tried and tested recipe.Please do try this recipe and let me know.My mom got a lot of wows from visiting family and friends.

I'm sharing this with Key Bunch & Emreen and Sugar Bananas

Ridge Gourd Chutney

Add caption

This is one of the usual chutneys I make at home.And this veggie tastes great in this form.These are the list of ingredients I used to make this recipe.

Ridge Gourd-2

mustard-1 tsp

urad dal-3 tbsp

a small piece of asafoetida.

chillies-2(u can modify to suit your taste)

1 or 2 tbsp -oil

Salt-to taste

Method-Splutter mustard seeds in oil.Add urad dal,asafoetida and red chillies.Fry it well. Urad dal is added for binding.Peel the skin off the gourd.Add chopped ridge gourd and salt to taste.I did not add water cause the vegetable's water oozes out.Fry it well for ten minutes till done. Allow the mixture to cool.Grind it coarsely in a blender.This chutney can be used as a side dish for idlis and dosas.You can also use it a as a dip for Khakhras.At home we mix it with white rice and have kootu as side dish.You can add a spoon of sesame oil to the white rice for enhanced taste. This is my submission for "Complete My Thali( CMT ) - Chutney" event.

Wheat Halwa

Another one of my MIL's creations for Aadi. Melt in the mouth wheat halwa.Tastes divine.

Its raining pakoras...

My MIL visited us yesterday,with her help made one batch of onion pakodas and another batch of cabbage pakodas. Check out the recipe.

Besan Flour-3 parts
Rice flour-1 part
Onions-6
Coriander leaves-a bunch
one inch-ginger
2 springs of curry leaves
Chilli-1 or 1/2 a tsp of red chilli powder
Rice bran oil to fry
If u want to add cabbage-1 cup

Method: Mix all the ingredients mention above. Add water to make a tight dough. Pinch out small portions and fry.And viola,yummy onion fritters are ready to be consumed.I skipped dinner after having this deep fried treat.

Narthangai(Citron) Saadham(Rice)

I made Narthangai Saadham last night,Citron is rarely available these days so I did want to make good use of the fruit.The recipe is just like lemon rice.I tempered mustard seeds and urad dal, once this spluttered I added curry leaves and red chillies and let it cook.To this mixture I added turmeric powder and salt and switched off the flame.I added cooked rice to this mixture and finally squeezed the wonderful juice of the citron.The juice tasted amazing,to my surprise it was not all that tangy as I expected but sweet.The rice tasted great and I had also cooked kootu made of carrots and chow chow.This made a perfect side dish to the citron rice.Check out the pictures.

Onion Chutney

Onion thogayal goes well with steamed idlis. Here goes the recipe

Ingredients:

Onions-3-4

Oil-1tbsp

Mustard seeds-1 tsp

Urad Dal-1 tbspn

Red Chillies-3

Hing-a small piece

Tamarind-a small lump

Salt to taste.

Method:

Heat oil in a kadai.Splutter mustard,next put in urad,red chillies,hing and tamarind and fry till slightly brown.Scald onions till transparent.Add Salt.Cool.Blend in a mixer.The dip is ready to be served with idli or dosa.

This is my entry for Mane Adiges dip mania

Raw Tomato Melange

My dad got me half a kilo of raw tomatoes. I made kootu out of it. Here goes the recipe.

Ingredients:

Raw Tomatoes-1/2 kg

Moong Dal-1 cup

Salt-according to taste

Turmeric-a pinch

Asafoetida-a pinch

Coriander Powder-1 tsp(according to taste)

Sambar Powder-1 tsp(according to taste)

Salt-according to taste

Coriander leaves-for garnish

For spluttering

Oil-1 tsp

Mustard-1tsp

Red chillies-2

1tsp-urad dal

1string-Curry Leaves

Method:Cut up the tomatoes into small pieces.Put some water and let it cook till done.Pressure cook moong dal in the cooker.Take some oil in a pan,splutter the mustard seeds,followed by urad,red chillies and curry leaves.Put the cooked tomatoes and the lentils. Add salt,turmeric powder,hing,coriander powder,sambar powder and mix well.Cook till done. If this melange is watery add a teaspoon of raw rice mixed in water to make this thick.Garnish with coriander leaves.This is known as Pachai Takali Kootu

Mango Rice

Last night I made mango rice. I got the recipe from Menu Today. * Measure and Method Must Always be Right * . I must tell you, this is the best way of eating raw mango.I liked this better than lemon rice and tamarind rice.

Ingredients: I used are the same as Menu Today but I left out the cashew :

Mango - 1, Cooked Rice - 1 1/2 cups,Fenugreek Powder - 1 1/2 tsps,Turmeric Powder,Asafoetida,Salt to taste.

For spluttering: Oil - 2 tablespoons, Mustard seeds,Cummin Seeds,Dry Red Chilli-1,Green Chilli slit-1,Curry Leaves and ground Nut

Method:I used the pressure cooker first to cook 11/2 cups of rice. Since Menu Today advised that the grains should stand out, I used two cups of water for one cup rice.Then I went on to grate the mango.Next, I dry roasted fenugreek seeds and powdered it in a blender.I never knew that powdered fenugreek could smell so good. I proceeded to splutter mustard and cumin seeds followed by other ingredients.Now I added the raw mango and stirred it for a minute. I finally added the cooked rice and methi powder and mixed it thoroughly.The fragrant mango rice was ready to be served.Thank you Menu Today for this great recipe.This was simply yummy.You can use left over rice to make breakfast.This is my submission for the MBP :Easy Breezy Breakfast event. I'm also linking this post to Coffee's MBP page.

Sankranti Pitlay

M2 and me made this Kozhambu for Pongal.We used a whole lot of vegetables for this preparation.This can be kept for two or three days.It has to be boiled frequently.Hence it is also known as eritha Kozhambu

Ingredients:

pumpkin-1/2 piece

ash gourd-half a piece

sweet potato-one medium

colocasia-a handful

broken beans-a handful

brinjal-5

sabre beans-10

carrot-2

potato-1

chayote(chow chow)-2

tamarind pulp-a big marble size

green chillies-1

turmeric powder-1/4 tsp

pitlay powder

coconut grated -half

cooked red gram dal-1 cup

For seasoning

Mustard seeds-1/4 tsp

Urad dal-1/4 tsp

curry leaves-a few

oil-a little for frying

For Pitlay Podi:

coriander seeds-3 tbsp

bengal gram dal-3tbsp

red chillies-6

asafoetida- a small block

coconut gratings

Grind all these ingredients to a powder

Method: This is for four or more people. Boil vegetables with salt and turmeric and pitlay podi.Cook till vegetables are soft.Add tamarind extract and boil for 2 mins.Add cooked red gram dal.Thicken with rice flour if necessary.Add fried seasoning.Garnish with curry leaf and coriander leaves.We also made four side dishes pumpkin curry,raw banana curry,sabre bean curry and sweet potato curry.The idea was to have to sweet curries and two hot curries.

This is my submission for Makar Sankranti event.

Also linking this to CMT-Daal/Kadhi/Sambar/Rasam and Jagruti's event.

Sakkarai Pongal

Made this on Sankranti day in honour of Lord Surya bhagawan.

Ingredients:

rice-1 cup

Gram dal1 spoon

Moong dal-1 spoon

Milk-1 cup

jaggery-1 1/2 cups

raisins-2 tablespoons

cashew nuts-15-20

elaichi powder-1/2 tsp

ghee-6-7 tablespoons.

Method: Mix rice,moong dal,gram dal and dry roast lightly.Add 3 cups of water and pressure cook.You can also add unboiled milk instead of 1 glass of water.Melt the jaggery with a little water in a pan.Remove the scum. Add the rice,moong dal and gram dhal to the jaggery.Add milk and stir.Fry the cashews and raisins in ghee and add in the mixture.Add elaichi powder and ghee to the mixture.

This is my entry for FF: Makar Sankranti.

Bengal Gram Dhal Poli for bhogi

I made this sweet dish for Bhogi festival. It is a sweet filled pancake.

Ingredients:
Gram Dhal-1 cup
Jaggery-1 cup
Maida-1 cup.
cardamom powder-1teaspoon
Salt a pinch
Turmeric powder:1/4 teaspoon
Ghee-1/2 a cup

Method for filling: Soak gram dhal for 15 mins and pressure cook for 2 or 3 whistles until mushy.Cool and blend into a fine paste.Take jaggery and melt it with 1/4th cup of water and remove scum. To this jaggery liquid,after it thickens to a single thread consistency add gram dhal mixture and stir till the mixture becomes a pliable dough.Add cardamom powder.Cool it and make desired balls.

Method for covering:Knead maida with salt,turmeric,two tablespoons ghee and required water to make a dough.Keep aside for atleast 2 or 3 hrs.You do this to get soft polis.

To make the Poli: Take a little maida dough and place it on a plantain leaf smeared with ghee. Flatten the puri to accommodate stuffing.Now place the bengal gram dhal ball on top of the puri.Cover the poli and turn it over to make a puri.Place this on a tawa,with the leaf flat down and wait till the poli sticks to the pan.Cook this poli with ghee on the edges.Cook both the sides and remove from fire.

This is my submission for Pritis Markar Sankranti Festival

Bhogi Recipes

The menu for bhogi at my place usually is Paruppu Payasam,Poli,Amavadai,Vazhaika curry,Pitlai and More Kuzhambu.We do not use onions on this day. I made Paruppu Payasam and Poli on bhogi day.

Paruppu Payasam recipe:

Ingredients:

Milk-3 cups

Moong Dhal-2 tablespoons

Bengal gram dhal-2 tablespoons

Jaggery-1/2 cup

Cashewnuts-1 tablespoon

Elaichi powder-1/2 teaspoon

Ghee-2 tablespoons

Method: Fry cashewnuts in ghee till golden and set aside.Soak both the dhals in water atleast for 15 mins and pressure cook for 2 or 3 whistles till the dals are mushy.Mash them and keep aside.Add quarter cup of water to jaggery,melt it and strain the scum.To this cleaned jaggery liquid add both the dals and stir well.Add the heated milk and simmer for five minutes.Add cashew nuts,elaichi powder and ghee and take off from the flame.

This is my submission for Priti's Makar Sankranti Festival event

Morning Breakfast

I had some left over rice last night. I did not want to throw it. I used it up for breakfast this morning. You can call this fried rice south Indian style.

Ingredients:Onion-1.Green Chilli-1,Tomato-1,Carrot-1,Capsicum-1,Oil-1 tbsp,mustard-1tsp,turmeric-a pinch,Salt to taste

Method: Cut up the above mentioned vegetables. Heat a pan. Put in the sesame oil, wait till the oil heats up. Splutter the mustard. Fry the green chilli,onions and the vegetables.Fry till all vegetables are cooked. Add turmeric and Salt.Stir for a second.Now add the cooked rice. Mix the veggies and the rice and serve hot.You can use yogurt as side dish.