MOONG DHAL FRY

     Moong Dhal Fry or Tadka is one of the popular and most sought recipes. It is one of the most common dishes prepared to go along with Chapathis and rotis. Dhal Fry is usually prepared with Moong Dhal/Masoor Dhal/ Tuvar Dhal/Bengal Gram Dhal. It is an easy recipe with very few ingredients and all the more it can be prepared within minutes. This Dhal Fry goes well with Chapthis, Rotis, Parathas, Naans, Kulchas and Pulkas; with rice dishes like Steamed Basmati Rice, Jeera Rice etc.,
      It is basically Dhal Tadka where Dhals(Lentils) is cooked and seasoned with mild spices, 'Tadka' simply means tempering, where the spices are spluttered in oil/ghee to add flavour and taste to the dish. Tadka instantaneously enhances the aroma of the dish. Tadka or Tempering is literally an Art. If performed well you get instant results. Some Temperings should be Poured into the dish, and some temperings should be done initially and then the ingredients should be mixed and cooked over it. Indian cooking stresses on various strict methods of tempering. Tempering includes spluttering of spices in oil or ghee or butter until they crackle, or just simply enhancing the flavour of the spices in low flame without allowing them to splutter. We can just brush off the idea, but the in depth notion behind the art gives an extra special note to the dish transforming it into a tasty, aromatic and flavour filled dish.
    This is a North Indian Style of preparation where the tempering is mostly done with Cumin Seeds rather than with Mustard. Cumin Seeds along with other spices and condiments are tempered in Ghee in low flame until the flavour is released for this Dhal Fry. To get a restaurant like Dhal with a smoky flavour, Dungar method can be used to infuse the authentic smoky smell. This dhal has a beautiful creamy texture and a bright yellow colour and the tempering enhances the feel of the dish with a heart warming aromatic effect.

Cuisine : North Indian
Course : Side Dish
Spice Level : Low
Difficulty : Easy
Serves : 3 - 4
Author : SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK MOONG DHAL FRY

INGREDIENTS:

For Dhal :

Moong Dhal - 1/2 Cup
Water - 11/2 Cups
Onions - 1 No.
Green Chillies - 3-4 Nos.
Ginger - a Small Piece
Garlic - 2 Cloves
Tomato - 1 No.(Optional)
Turmeric Powder - 1/2 Tspn
Garam Masala Powder - a Pinch (optional)
Kasoori Methi(Dried Fenugreek Leaves) - Few
Butter/Ghee - 1 Tspn

For Tempering :

Ghee/Oil - 2 Tbspn
Cumin Seeds - 1 Tspn
Dry Red Chillies - 2 Nos.
Asafoetida Powder - 1/4 Tspn
Kasuri Methi - Few

To Garnish :

Cream - 1 Tbspn(optional)
Coriander Leaves - Few

For the Smoky Flavour :

Charcoal Briquette - Small Piece
Vegetable Oil - 1/2 Tspn
Ramekin - 1 No.

METHOD :

For Dhal :

Clean and wash the dhal until the water runs clear.
Add 11/2 Cups of Water to the dhal along with other ingredients mentioned under 'For Dhal'.
Pressure cook the dhal for a whistle in high flame and for another whistle in low flame.
Switch off the flame and allow to pressure to release.

For Tempering :

Heat Oil/Ghee, immediately lower the flame and splutter Cumin seeds, Dry Red Chillies and Asafoetida powder and Kasuri Methi.
Pour the tempering to the Dhal and mix well.
Garnish it with Cream and Coriander Leaves.
Serve hot with the dish of your choice.

For Smoky Flavour (Optional) :

Place a small ramekin in the middle with some vegetable oil inside.
Add the red hot coal inside the oil and cover the pot with a lid.
Leave the smoky charcoal inside the pot for a while.
It will give the Dhal Fry a smoky flavour.

NOTES :

Can use Masoor Dhal for the dish or mix equal amount of Masoor dhal and Moong dhal for the recipe.
The above dhals do not require soaking and both Dhals require the same amount of cooking time.
If using Tuvar Dhal or Bengal Gram Dhal soak them before cooking.
For more details on How to cook Beans, Lentils and Pulses, click here ...
Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
Adding Tomatoes and Cream are totally optional.
Do not splutter cumin seeds and asafoetida powder in high flame this will burn them and will give a bitter taste to the dish.
Pour the Tempering to the cooked dhal.
Can also substitute Green Chillies with Red Chilli Powder.
Infusing the Smoky Flavour to the dhal is totally optional.

April 30, 2017 No comments

TOMATO RICE /THAKKALI SADHAM

     Tomato is one vegetable with its counterpart Onion which finds its Highs and Lows in its price journey in an Indian market. Sometimes priced high and sometimes at its low - it scares us with its price most of the time. On the other hand, if the cultivation hits its mark, then needless to say it would be sold for such a low price that we can buy a big basket full of Tomatoes at no cost. That is the time Indian kitchens line up with Tomato dishes on a row. My mom prepares Tomato Juice, Tomato Pickle etc., and even I have tried my hand preparing Tomato Sauce thrice, while I was in India. Even I make Tomato Purees and store them up in refrigerate for future usage.
     Indian cooking especially South Indian cooking is incomplete without tomatoes. Debated until today as a Vegetable or a Fruit, these red coloured luscious Tomatoes are always a treat to our eyes. With varieties of different tomatoes in the market, varying with shades, tastes and sizes, we are totally spoilt by choices.
     Tomatoes always come for a rescue when you are in short of time or a vegetable in the kitchen, may be for a chutney, pickle, salad, rice mix, soup or a curry. It hits the show as 'one man army'. Most of the recipes are quick enough and all the more adds a richness and lusciousness to the dish its added into adding a slight note of tanginess and sweetness.
    Along with other variety rice list, Tomato Rice takes a special part with its fiery red colour and tanginess. Tomato Rice can be prepared by different methods, most commonly prepared Tomato Rice is the simple version and another one is Tomato Pulao prepared using Basmati/Seeraga Samba Rice with more flavours and spices.
    This simple version of Tomato Rice suits well for a weekday lunch, also suits best for Lunch Box packing. This is one rice dish I had frequented in my lunch box during my school days. Simple Potato Poriyal/ Potato Fry/Potato Roast goes hand-in-hand with it, veggie poriyals or sautes also accompany well with this humble Tomato Rice. Serve it along with a cup of Yogurt/Curd or Curd Raitha or simply complete it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.

Cuisine - South Indian
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

Raw Rice – 1 Cup

Onion - 1 No.

Tomatoes - 2-3 Nos.
Green Chillies –2 Nos.

Ginger - a Small Piece

Garlic - 3-4 Cloves

Dry Red Chillies - 2 Nos.

Turmeric Powder – 1/4 Tspn

Red Chilli Powder - 1 Tspn

Tamarind Paste - 1/2 Tspn (Optional)
Mustard - 1/4 Tspn

Bengal Gram Dhal – 1/2 Tspn

Curry leaves – 1 Sprig

Asafoetida - a Pinch

Oil – 2 Tbspn
Salt – To Taste

Sugar - A pinch

METHOD :

Cook raw rice as per instructions until soft (But not mushy). Allow it to cool down.
Mix the Rice with 1 Tbspn of Oil/Ghee and leave it aside.
Finely chop Onions, Tomatoes, Ginger and Garlic.
Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram Dhal, Dry Red Chillies and Curry Leaves.
Sprinkle Asafoetida Powder and immediately add finely chopped Onions, Green Chillies, Ginger and Garlic and saute them until onions turn translucent.
Add Turmeric Powder and Red Chilli Powder and fry them for a while in very low flame.
Add finely chopped Tomatoes, along with Salt and a pinch of Sugar to it and mix well.
Saute until tomatoes turn soft and well cooked.
Add Tamarind paste to the above and mix well.
Sprinkle few teaspoons of water if necessary and leave this on a low flame until oil separates from the mix.
Add the cooked Rice and mix it until well combined on a very low flame.
Serve hot with any veggie dish of your choice, or simply serve it with Potato Chips/Appalam/Vadagam.

NOTES :

Can prepare this dish with par-boiled rice too.
Cook the rice variety you are using, Al dente.
Adjust the amount of green chillies and dry chillies to your preference.
Gingelly (sesame) Oil would suit best for the dish.
Adding tamarind paste is purely optional, the tomatoes I get here are not as sour as the ones in India, so my MIL suggested me this idea and it does total justice to Tomato Rice.
Adjust the amount of tomatoes to suit your level of tanginess.

April 26, 2017 No comments

PARUPPU PODI

     Any South Indian Pantry would be incomplete without Spice Powders or Podi Varieties. As simple as it is, the list is quite long and versatile - Idli Milagai Podi, Paruppu Podi, Kariveppilai(Curry Leaves) Podi, Ellu Podi, Poondu Podi, even Nellikkai(Gooseberry Podi and Pavakka(Bitter gourd) Podis are prevalent these days. These spice Powders are coarsely ground spice mixes traditionally prepared and used as condiments. Some times mixed with Sesame Oil/Gingelly Oil or sometimes with a drizzle of hot melted Ghee(Clarified Butter), these condiments play a spicy and wholesome role.
     Virundhu, an elaborate South Indian meal, especially served for lunch in Thalai Vazhai Ilai(Banana Leaf) consists of a long list of local delicacies and one main item is always Paruppu Podi. The first item to be served along with rice would always be either Paruppu Kadasal or Paruppu Podi with ghee.
     Fuming hot rice with Paruppu podi and ghee, followed with Rasam, then Curd(yoghurt) accompanied with some Veggie side dish, Appalam and needless to mention the most lovable flavour enhancer - the one and only Pickle, may sound quite simple but the taste and wholesome feel it gives takes you to another world of contentment. This Spice powder suits for all occasions may be for Virundhu(banquet) or for simple lunch menu or when you are totally lazy to cook, this ready to mix homemade Paruppu podi comes handy.
     This recipe of Paruppu Podi is an easy one with very fewer ingredients. I usually prepare a small batch which could last for a month or so. As I use Pottukadalai in this recipe, the texture of this Spice Powder is quite soft and gives a fullness while mixed with rice. We have it along with hot melted ghee, even Gingelly Oil/Coconut oil tastes good along with this. The tropical climate here reduces the shelf life. If planning for a large batch, add Tuvar Dhal instead of Pottukadalai or store it in the freezer.

Cuisine : South Indian
Recipe Type : Spice Powder
Spice Level : Medium
Difficulty : Easy
Yields : 200 - 250 Gms
Author : SM

Preparation Time - 5-10 Minutes
Cooking Time - 5 - 10 Minutes

INGREDIENTS :

Bengal Gram Dhal - 1/2 Cup
Roasted Gram Dhal(Pottukaladai)/Tuvar Dhal - 1/2 Cup
Dry Red Chillies - 4-5 Nos.
Pepper Corns - 5- 6 Nos.
Asafoetida - 1/4 Tspn
Salt - To Taste

METHOD :

Dry roast Bengal Gram Dhal and Pottukadalai in a very low flame until it turns slightly golden brown in colour.
Switch off the flame and keep it aside.
Dry Roast red chillies until they are fragrant with brown spots. Do not over toast.
Add Peppercorns, Asafoetida Powder and fry for a while.
Allow the ingredients to cool down.
Toss them into a blender jar along with salt and grind it into fine/coarse powder.
Can serve this Paruppu Podi mixed with Gingelly Oil/Coconut Oil/Melted ghee.
Goes well with Rice.

NOTES :

Keep the flame low while dry roasting the ingredients.
Perfectly roasted ingredients increase the shelf life.
Can use Tuvar dhal instead of Pottukadalai.
Adjust the amount of Red Chillies according to your spice preference.
Can grind them to a coarse powder, if preferred.
Store them in sterilized air tight jars in moisture free place.
Can store them up to one month at room temperature.
Can store them in the freezer for about two to three months.

April 22, 2017 No comments

NASI GORENG / FRIED RICE

     Nasi Goreng in the literal sense means Fried Rice, where ' Nasi' stands for 'Rice' and 'Goreng' means 'Fry' in Malay and Indonesian. It is considered as the National Dish of 'Indonesia', least to mention its popularity in Malaysia, Singapore and Thailand. Nasi Goreng is a local delight available at almost all eateries in South East Asia.
    Nasi Goreng is a simple dish prepared with cooked rice, seasoned with Onions, Garlic, Chilli and mainly with Kicap Manis (Sweet Soy Sauce)/Light Soy Sauce. Some recipes call for Belacan(Shrimp Paste), Chilli Paste, Sambal Paste etc., Nasi Goreng is usually prepared with left-over rice and seasonings along with various accompaniments like Shrimps/Prawns, Chicken, Meat, Seafood, Egg and Vegetables, Mushrooms or Stinky Beans(Petai). Nasi Goreng Kampung is a version with Dried Anchovies(Ikan Bilis), and another version prepared with Salted Dry Fish is very famous in Indonesia. Pineapple Fried Rice with chunks of pineapple and the flavour filled tangy version of fried rice called Tom Yum Rice is another delicacy from Thailand. Nasi Goreng Pattaya/ Fried Rice wrapped in thin Egg Omelette is another local delicacy with a Thai name but widely found in Malaysia. Sinangag from the Philippines also belongs to the same cadre.
    Though the history and origin of the dish trace back to China and travelling along with Chinese immigrants to South East Asia. It has taken several twists and turns to adjust to the taste buds of the locals. Nasi Goreng is locally served with Fried Eggs, sliced Cucumbers or Keropok(Crispy Fryums), sometimes garnished with Bawang Goreng(Fried shallots) and Scallions. Side accompaniments like Chilli Jeruk or simple dips made with Chilli Padi (Birds Eye Chillies)/Bawang Putih(Garlic) in Light Soy Sauce are served along with Nasi Goreng to spice up the dish.

For more FRIED RICE RECIPES, Click here...

Cuisine - Indonesian (South East Asian)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE NASI GORENG/FRIED RICE

INGREDIENTS :

For Fried Rice :

Jasmine Rice : 2 Cups(Cooked)
Eggs - 2 Nos.
Bunapi Mushrooms - 1 Small Bunch
Carrot - 2 Tbspn
Onions - 1 No.
Garlic - 4-5 Cloves
Bird's Eye Chillies - 2 Nos.
Light Soy Sauce - 1 Tbspn
Kicap Manis/Sweet Soy Sauce - 1 Tbspn
Rice Wine Vinegar - 2 Tbspn
Salt - To Taste
Sugar - 1 Tspn
Oil - 2-3 Tbspn

To Garnish :

Scallions/Chives - Few Stalks

For a detailed recipe of how to cook Jasmine / Fragrant Rice, click here...

METHOD :

Cook the fragrant rice as per instruction and allow it cool.
Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs.
Remove it from the pan and keep it aside.
Heat the remaining oil and sauté finely chopped Onions, Garlic and Bird's Eye Chillies until onions turn translucent.
Add Light Soy Sauce and Kicap Manis and give a quick stir.
Add in finely chopped Carrots and Mushrooms to the above and toss it briefly on a low flame or until the vegetable cook.
Add cooked Fragrant Rice, along with Salt and a pinch of Sugar.
Drizzle Rice Wine Vinegar over the rice.
Mix it well until every grain is well coated with the sauces.
Stir in Scrambled Eggs to the rice.
Fry the rice in high flame for few minutes or until the rice is dry.
Switch off the flame.
Garnish Nasi Goreng/Fried Rice with Scallions.
Serve Nasi Goreng/Fried Rice hot with any dips, sauces or side dishes of your choice.

NOTES :

Any fragrant long-grained rice variety can be used for the recipe.
Use a day old cooked rice for best results. Obviously, keep them refrigerated.
Adjust the number of Chillies to suit your spice level.
Can add any vegetable of your choice in this Fried Rice.
Can also add Shrimps, Chicken Pieces, Fish or any other Seafood.
Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried rice.

April 18, 2017 No comments

April 13, 2017 No comments


CABBAGE THORAN

       'Thoran/Upperi' is a simple stir-fry prepared with finely chopped vegetable, usually seasoned with mild spices and condiments and few spoons of grated coconut are added to the stir-fry. The vegetables are finely chopped in a local method called 'Kothi Ariyal'. It is literally a skill according to me, cutting the vegetables holding them in a hand and chopping it out as finely as possible with a sharp knife. The fact is that no cutting board is used for the purpose.
      Most of the dishes in Kerala cuisine has Coconut, Coconut and more Coconut or Coconut Milk or the dishes would be prepared in Coconut Oil. That gives the typical 'Nadan Ruchi' the most phenomenal & authentic taste and flavour of 'Deivathinthe Swantham Nadu' - God's Own Country. Thoran/Upperi is a predominant item served along with various other dishes in a Kerala Sadhya (Banquet).
      Various Vegetables like, Cabbage, Long Beans, French Beans, Snake Gourd, Bitter Gourd, Beetroot, Carrot, Spinach etc., can be cooked in this method. Even vegetables like Cabbage, & Carrot, Beans & Carrot, or all three can be mixed together and prepared in the same way.

For more recipes on SADHYA, click here...

Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

INGREDIENTS:

Cabbage - 2 Cups
Shallots - 4-5 No's.
Ginger - a Small Piece (Optional)
Garlic - 1–2 Cloves
Green Chillies - 2 No's.
Coconut - 2–3 Tablespoons
Salt - To Taste
Sugar - a Pinch

For Seasoning:

Mustard Seeds - 1 Teaspoon
Bengal Gram/Urad Dhal - 1 Teaspoon
Curry Leaves - 1 Sprig
Cumin Seeds - a Pinch.
Coconut Oil - 1 Tablespoon.

METHOD:

Clean, shred and finely chop the Cabbage.
Finely chop Shallots, Green Chillies, Garlic & Ginger.
Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry leaves.
Add finely chopped Shallots, Green Chillies, Garlic, Ginger and saute until shallots turn translucent.
Add a pinch of Cumin seeds followed with finely chopped Cabbage.
Add Salt & Sugar and give a quick stir.
Cover and cook briefly.
Add in grated coconut and mix well.
Cook for a while on a low flame.

NOTES:

Can add a pinch of Turmeric if preferred.
Some do not add Onions & Garlic while cooking for a Sadhya.
Adding Garlic & Ginger is truly optional.

April 12, 2017 No comments

VARUTHARACHA SAMBAR

One of the most popular curries in South Indian Cuisine. One Curry which suits with versatility from Steamed Rice to Tiffin items like Idli, Dosa, Uthappam, Ven Pongal, Vadai, Upma etc., It has become a quintessential accompaniment in South Indian Cuisine. From a banquet to a simple home made breakfast/lunch/dinner or in a restaurant, a must have dish would be none other this humble Sambar.
     The taste and method of preparation vary regionally. According to me, I believe it is a signature dish and it can widely vary from home to home and person to person. Being a Coimbatorean, I feel the most flavour filled Sambar would be Annapoorna Gowrisankar Sambar. May be we all set it as an example, a bench mark to perfect our Sambar. But personally, my Mom makes the best Sambar ever. She is a Sambar expert and I wonder how it turns out to be the same every time she prepares it. So tasty and the smell of it would ask us to go for an extra serving. I know the secret ingredient is a "Big Piece of Asafoetida" & freshly roasted and ground spices.
     Major ingredient for a Sambar is mostly - Tuvar Dhal, some recipes call for Moong Dhal/Masoor Dhal or a mix of both the Dhals. Rest of the ingredients are added to suit the taste and preference, right from Vegetables to Spices. Some Sambars are prepared just for Tiffin Items which is called Tiffin Sambar. Some add freshly roasted and ground spices and coconut to Sambar as in Kerala Sambar and it is called Arachuvitta/Varutharacha Sambar. Some add more asafoetida for a better flavour. Some prepare it with more dhal and no coconut. If you need a simple version, go ahead to add some Readymade Sambar Powder. Udupi Sambar is another version which is slightly sweeter and more flavour filled compared to other versions.
    Also, we can get wild with the imagination of adding vegetables into it. Right from Pearl /Sambar Onions, Onions, Tomatoes, Pumpkin, Squash, Carrot, Drumstick, Radish, Lady's Finger/Okra, Brinjal, Gourds, the list spreads along with Cauliflower, Capsicum, Beetroot, Beans, Potatoes, Spinach etc., Mix along a variety of vegetables or just prepare it with one single vegetable, in any manner you prepare, Sambar is always Sambar, but it acquires the flavour of the vegetables to make it more special indeed.
     This recipe is how my MOM makes, and it is typically a Kerala Style, particularly Palakkad style of Sambar prepared with roasted spices and coconuts. This Sambar suits best to be served in a Sadhya/Banquet.

For more recipes on SADHYA, click here...

INGREDIENTS :

For Dhal:

Tuvar Dhal - 1/2 Cup
Turmeric Powder - a Pinch

To Roast & Grind :

Coconut Oil - 1 Tbspn
Asafoetida Block - a Small Piece(Size of 1 cm Cube)
Fenugreek Seeds - 1/2 Tspn
Dry Red Chillies - 4-5 Nos.Coriander Seeds - 3 Tspns
Curry Leaves - 1 Sprig
Coconut - 1/2 Cup

Other Ingredients:

Mixed Vegetables - 1 - 11/2 Cup
Shallots - 8-10 Nos.
Tomato - 1 Medium Sized
Tamarind - 1 Lemon Size
Salt - To Taste
Jaggery - a very Small Piece (Optional)

For Tempering:

Coconut Oil - 1 Tbspn
Mustard Seeds - 1 Tbspn
Fenugreek Seeds - 1 Pinch (Optional)
Curry Leaves - a Sprig

METHOD :

To Cook Dhal :

Wash and soak Tuvar Dhal for about 30 minutes(Optional).
Discard water used for soaking, pour about 11/2 Cups of Water for 1/2 Cup of Tuvar Dhal, add Turmeric Powder.
Pressure cook the Tuvar Dhal on a high flame a Whistles and for another 1 or 2 Whistles on a low flame.
Switch off the flame and allow it to cool.
Mash the cooked Tuvar Dhal slightly with the back of a ladle(optional).

For more details on How to cook Beans Lentils and Pulses, click here ...

To Roast & Grind - Sambar Masala :

Heat Coconut Oil in a pan, and roast the ingredients mentioned under 'To Roast & Grind, on a very low flame.
First, add the Asafoetida block and fry for a while until it turns crisp & aromatic.
Follow it with Fenugreek seeds, let it splutter.
Then add Coriander Seeds and Dry Chillies. Fry until the raw flavour goes and they turn aromatic.
Add Curry Leaves and grated Coconut. Fry this until grated Coconut turns into golden brown in colour on a very low flame.
Care should be taken not to burn the spices and coconuts, which will totally spoil the flavour.
Switch off the flame and allow it to cool.
Grind this into a smooth paste, adding little water while grinding.
Fresh Sambar Masala is ready for use.

For Varutharacha Sambar:

Soak Tamarind in warm water for few minutes and extract tamarind juice out of it and keep it aside.
Clean, cut/chop the Vegetables accordingly.
Chop the Tomatoes and keep it aside.
Clean, Peel and Wash the Shallots and keep it aside.
Heat Oil in a pan and Saute the Shallots until it turns translucent.
Add the Vegetables and the sauteed Shallots, Tomatoes to the cooked Tuvar Dhal along with a dash of Salt and mix well.
Cook the Vegetables on a low flame.
Once the Vegetables are cooked add the Tamarind Extract and boil it for few minutes until the raw flavour goes.
Pour the ground Sambar Masala, add enough water and allow it to boil.
Lower the flame and boil it until the Raw flavour goes.
Add Jaggery & adjust the amount of Salt and mix well.
Leave it on a low flame for few more minutes or until you get the desired consistency.

For Tempering:

Heat Coconut Oil in a pan, Splutter Mustard seeds, Fenugreek Seeds and Curry Leaves.
Pour the Sambar into the tempering and boil if for few minutes.
Switch off the flame and cover the Sambar with a lid.
This is to retain the flavours and also helps the flavours get well infused into the Sambar.
Serve Varutharacha Sambar hot with Steamed Rice with a drizzle of Ghee(Clarified Butter) over it.
Goes well with Idli, Dosa, Uthappam, Upma, Pongal etc.,& etc.,
Varutharacha Sambar is an unavoidable accompaniment in a Kerala Sadhya(Banquet).

NOTES :

Can add a teaspoon of Ghee/Oil while Cooking the Dhal.
This will help avoid splattering of water around the pressure cooker.
Also, it will increase the surface area, alternatively speed up the cooking time.
Discarding the water used to soak and adding fresh water to cook the Dhal, will reduce the risk of bloating & flatulence caused by lentils.
Cooking time solely depends on the nature of the dhal, heat, amount of water and method of cooking. Adjust accordingly.
Can also cook the Tuvar Dhal in a regular sauce pan.
Can also add Coriander Powder and Red Chilly Powder instead of whole seeds.
If adding spice powders, fry the coconut until golden brown and then follow it with the spice powders.
My Mother uses an extra amount of Asafoetida in her Sambar which is the secret ingredient which makes it extra special.
But some do not prefer the overwhelming flavour & aroma of Asafoetida in Sambar.
Adjust the amount of the above spices, Asafoetida & Tamarind to suit your preference.
Freshly ground Sambar Masala makes this Varutharacha Sambar extra special with fresh flavours.
Adding Jaggery is truly Optional, but it helps to balance the overall taste of the Sambar.
Vegetables like Shallots, Drumstick, Eggplant/Brinjal, Okra/Lady's Finger, Gourds, Pumpkins, Carrot, Radish, Turnips etc., can be used.
Use any one vegetable or mix up few of them for the recipe.
If using Shallots and Okra(Lady's Finger), Saute them in some Oil and then add it along with other Vegetables.
If using Okra, fry them in a bit of oil until the sticky nature of the okra is removed before adding it into the Sambar.
If using Shallots, saute it until it turns translucent.
I have used Coconut Oil in the recipe. Can use any other Vegetable Oil/Ghee.
Varutharacha Sambar goes well with both Tiffin items & Rice.

April 10, 2017 No comments

KOZHUKATTA - KERALA STYLE

Kozhukatta/Kozhukattai as it is called in the southern States of India and in Sri Lanka, Modak in Northern Parts, Momo in Eastern India, Bhutan, Tibet and Nepal. It is a simple & healthy snack prepared with Rice Flour with sweet or savoury fillings. There are varieties of filling prevalent around, but the nature of the fillings change regionally. In Kerala, Kozhukatta is prepared with Coconut and Jaggery, flavoured with Cardamom/ Dry Ginger Powder. Some prepare the fillings with cooked Bengal Gram Dhal and Jaggery. Some mix both coconut and the dhal for the filling, even few recipes call for sesame seeds in them.

As similar to the Sweet versions, the Savoury fillings draw a long list, right from simple seasoning to a mix of vegetarian and non-vegetarian fillings. Ammini Kozhukattai, Paal Kozhukattai, Arisi Upma Kozhukattai, Pidi Kozhukattai, Pau(Chinese steamed Buns), and a variety of Rice Dumplings prepared with Sticky/Glutinous Rice are commonly found in and around Southeast Asia, the soft, chewy melt in mouth Japanese Mochi, Georgians own version of Khinkali all belong to the same genre. It can be eaten as a snack or even for breakfast.

Kozhukatta has a long tradition to hold on with. It is traditionally prepared as an offering to Lord Ganesha during Vinayaga Chaturthi celebrations throughout India. Modakam/Kozhukattai is one favourite dish of Vinayaga, and we can either see him holding it in his left hand or with a bowl full of Modakams near him.

In Kerala, it is popularly associated with Oshana/Palm Sunday of Syrian Christians. It is a solemn tradition in Kerala Christian homes to make Kozhukatta on the day or on the eve of Palm Sunday, colloquially called as Kuruthola/ Oshana Perunnal. I always ask my MIL why Kozhukatta for Palm Sunday. She says that Kozhukatta is made commemorating the stones that were thrown on Jesus Christ during his suffering and crucifixion. We usually prepare this on the eve of Palm Sunday, and we have begun to call the day as Kozhukatta Saniyarzhcha(Saturday). Some say that it is a local belief, as similar to the ones of Easter Eggs.

For more Recipes from GODS OWN COUNTRY - KERALA, click here...

Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Medium
Yields - 20-25 Kozhukattas
Author - SM

Preparation Time - 20 - 30 Minute
Cooking Time - 30 - 45 Minutes.

For more KERALA NADAN PALAHARAM RECIPES, Click here

HOW TO MAKE KOZHUKATTA - KERALA STYLE

INGREDIENTS:

For Kozhukatta:

Rice Flour - 2 Cups
Coconut Oil - 1 Tablespoon(Optional)

Water - 2 Cups(Approximately)

Salt - To Taste

For Coconut Filling:

Coconut - 11/2 Cup

Jaggery - 3/4 Cup - 1 Cup
Cardamom - 2–3 Pods

Dry Ginger Powder - a Pinch

METHOD:

For Coconut Filling:

Melt the Jaggery with 1/2 Cup of Water.
Strain it out to remove any impurities.
Pour melted Jaggery to grated Coconut and mix well.
Add Cardamom and Dry Ginger Powder to the above.
Cook this on a very low flame until the Jaggery mix becomes dry.
Switch off the flame and allow it to cool.

For the Dumplings, alias Kozhukattas:

Boil 2 Cups of Water with Salt & Coconut Oil.
Pour the boiled water to the Rice Flour, a little at a time, and mix it with a spatula.
Leave it aside for 10 minutes until it is warm enough to handle.
Once warm, knead it into a pliable dough.
Divide the dough into equal portions and shape it out into medium-sized balls.
Shape the balls into small cups.
Fill the cups with 1- 11/2 Teaspoon of Coconut Filling, cover the dough and shape them into balls.
Smoothen the outer part of the Kozhukatta and leave it aside.
Follow the suit for the rest of the dough.
Smear a little bit of coconut oil over the tray/plate used to steam the Kozhukatta, alternatively, you can line up a Banana Leaf over the tray.
Arrange the prepared Kozhukattas in the tray/plate. Do not overcrowd the Kozhukatta.

Steam Cooking the Kozhukatta:

Pour water into the Idli Chembu/Steamer, cover and allow it to boil for about 10–12 minutes on a medium flame.
Once the steam builds, place the prepared Kozhukatta/Dumplings into the steamer.
Cover the lid tightly and Steam cook the Kozhukattas in low flame for about 10–15 minutes, or until they are no more sticky.
Switch off the flame.
Serve Kozhukatta hot or cold.

NOTES:

Can use ready-made Appam/Idiyappam Flour for the recipe. I have used Malaysian Brand, Babas Idiyappam Flour for the recipe.
The amount of water required for kneading depends on the type and quality of the Rice Flour used.
Adjust accordingly.
Use BOILING WATER to knead the flour.
Adding Coconut Oil to the water(used for kneading) is purely Optional. But it helps to yield a perfect texture to the Kozhukatta.
Pour it into the flour and mix it up with a spatula.
Keep it aside for a few minutes, until it is warm enough to handle.
I have used locally available Baba's Idiyappam flour, I have used approximately 2 Cups of Boiling Water for 2 Cups of Flour.
The dough should be soft and not crumbly or dry, if so add some more boiling water and knead it well.
If the dough turns out to be sticky, then add some more rice flour and knead it again.
Pour only the required amount of melted Jaggery to the grated coconut.
Allow the mixture to absorb the jaggery and dry up well before switching off the flame.
Adjust the amount of jaggery to suit your taste preference.
Using Dry Ginger Powder is Optional.
Can add a Teaspoon of Ghee to the coconut filling if preferred.

April 08, 2017 No comments

APPLE JAM

This gorgeous golden hued Apple Jam is filled with fresh apple flavour and a wonderful texture. This Jam is quite easy to make and has no preservatives or artificial pectin in it. This recipe is for a small batch prepared with just a few Apples. The best thing about this preparation is that it is a quick process and won’t overwhelm your kitchen. All the more, it was ready within minutes.

I was in the process of cleaning out my refrigerator, and it is a usual process whenever I travel away from home. I leave just a few items which can last long and which I would need immediately when I come back. There I found few apples and some fruits lying in my fruit basket. As I was leaving home the next day, I had no choice of using them all up within an evening. My thought gave a path to the idea of APPLE JAM with the apples and a Mixed Fruit Jam with other fruits. I searched through my cook books for the long forgotten recipe with strong reminiscent of memories.

Should have been long enough I prepared this jam, may be around 12 years. But the flavour of the Jam still lingers on my tongue and thoughts, some recipes leave a strong note through my memories, and this dish is surely one among them. It reminds me of steamed apples my Mom gives me for breakfast during my school days.

I have used two Granny Smith and 4 Fiji Apples in this recipe. We can all the more use any variety of locally available apples. But be aware that the result may, of course, behave differently. My Jam came out with a perfectly expected texture with its wonderful golden colour.

Pectin is one main ingredient in the preparation of Jam, which helps to thicken the Jam. Apples have a lot of natural pectins. So I have not used any Pectin powder in the recipe, you may just have to boil the jam a little longer. But make sure not to skip the lemon juice, though, because that helps prevent the apples from turning brown. Also, I have not used any preservatives in the Jam, as I have made only a small batch of it. Refrigerate it and consume within a months time.

It tastes great over a toast, or spread it over your favourite bread or for a real treat has it with some warm croissants. I could just have a slice of toast for my breakfast and I left the Jam bottle in the freezer, to last a bit longer when we come back after our holidays.

For more JAMS/PRESERVES RECIPES, Click here...

Cuisine - Around the World
Recipe Type - Preserve/Jam
Difficulty - Medium
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 15 Minutes
Cooking Time - 30- 45 Minutes

For more RECIPES WITH APPLE, Click here...

HOW TO MAKE APPLE JAM - HOMEMADE APPLE JAM

INGREDIENTS:

For Apple Jam:

Apple - 6 Nos.
Sugar - 21/2 Cups
Lemon Juice - 1/4 Cup
Cinnamon Powder - 1 Teaspoon (Optional)

METHOD:

Peel, core and cut the apples into small pieces.
Sprinkle few drops of water and Steam cook the apple pieces for a minute.
Switch off the flame and allow it to cool.
Grind the steamed Apple pieces into a purée.
Pour the Apple purée to a heavy bottomed pan, along with the Sugar and Cinnamon Powder.
Cook this on a low flame, stirring occasionally.
Add Lemon juice, stir well, and then bring to a boil.
Boil it for about 30-40 minutes until it thickens, stirring frequently.
Ladle the hot jam into clean and dry, sterilized jars.
Allow it to cool and then cover the jars tightly before refrigerating.

NOTES:

Can use a pinch of sodium benzoate as a preservative, if you are storing it for a long time.
Can use Cinnamon/Clove/Cardamom Powder in this recipe. Adding the spice powder to the recipe is purely optional.
Can also add a teaspoon of pectin powder, few drops of food colour and flavourings if you prefer.
Adjust the amount of sugar to suit your sweet tooth.
Store them in clean and dry, sterilized jars.
Allow it to cool down completely before refrigerating.
For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
You can also freeze the jam, but make sure to leave a little space at the top of the jar, as it expands in the freezer.

April 04, 2017 1 comments

April 01, 2017 No comments


Adzuki	Minimum 2 hours	25 - 40 Min	Soaking Advised
Anasazi	Minimum 2 hours	25 - 40 Min	Soaking Advised
Black-eyed Beans	Minimum 2 hours	25 - 40 Min	Soaking Advised
Black Bean	Minimum 2 hours	25 - 40 Min	Soaking Advised
Red Bean	Minimum 2 hours	20 - 30 Min	Soaking Advised
Green Gram	Minimum 1 hour	20 - 30 Min	Soaking Advised
Kidney Bean/Rajma	Minimum 8-10 hrs/Overnight	1 -11/4 hrs.	Soaking Advised
Kidney Bean/Rajma	Minimum 8-10 hrs/Overnight	1 -11/4 hrs.	Soaking Advised
Chick Peas/ Garbanzo	Minimum 8-10 hrs/Overnight	1 -11/4 hrs.	Soaking Advised
Chick Peas/ Garbanzo	Minimum 8-10 hrs/Overnight	1 -11/4 hrs.	Soaking Advised
Soya Bean	Minimum 12-15 hrs/ extensive soaking	11/2 hrs - 3 hrs.	Soaking Advised

HOW TO COOK MOONG DHAL FRY

INGREDIENTS:

For Dhal :

For Tempering :

To Garnish :

For the Smoky Flavour :

METHOD :

For Dhal :

For Tempering :

For Smoky Flavour (Optional) :

NOTES :

INGREDIENTS :

METHOD :

NOTES :

INGREDIENTS :

METHOD :

NOTES :

HOW TO MAKE NASI GORENG/FRIED RICE

INGREDIENTS :

For Fried Rice :

To Garnish :

For a detailed recipe of how to cook Jasmine / Fragrant Rice, click here...

METHOD :

NOTES :

INGREDIENTS:

To Grind Coarsely:

For Seasoning :

METHOD:

For Seasoning:

NOTES:

INGREDIENTS:

For Seasoning:

METHOD:

NOTES:

INGREDIENTS :

For Dhal:

To Roast & Grind :

Other Ingredients:

For Tempering:

METHOD :

To Cook Dhal :

To Roast & Grind - Sambar Masala :

For Varutharacha Sambar:

For Tempering:

NOTES :

HOW TO MAKE KOZHUKATTA - KERALA STYLE

INGREDIENTS:

For Kozhukatta:

For Coconut Filling:

METHOD:

For Coconut Filling:

For the Dumplings, alias Kozhukattas:

Steam Cooking the Kozhukatta:

NOTES:

HOW TO MAKE APPLE JAM - HOMEMADE APPLE JAM

INGREDIENTS:

For Apple Jam:

METHOD:

NOTES:

HOW TO COOK BEANS, LENTILS AND PULSES :

PREPARATION :

SOAKING & COOKING :

Soaking the Pulses -

Cooking the Pulses -

Quick soak method -

Soaked Split Lentils :

Unsoaked Split Lentils :

No Soaking :

Long soak method -

Whole Beans -

NOTEWORTHY TIPS:

Extensive Soaking Method :

Freezing Pre-cooked Pulses :

How to avoid Bloating caused by Lentils, Beans and & Pulses?

Let's Get Ready for Christmas 🎄

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