Chettinad Chicken Kuzhambu is one of the popular Curries from Chettinad Cuisine. A universally acclaimed dish around the world for its cornucopia of flavours unique to Chettinad Cuisine. The usage of Spices like Stone Flower(Kalpasi), Star Anise & Kapok Buds(Marathi Moggu) gives a unique flavour & taste to this Curry. We can find quite many versions of Chettinad Chicken Curry, but these spices are few ingredients commonly used in most of the Curries.
     If asked for one popular regional cuisine from South India, most of us would end up saying Chettinad Cuisine.  They have a skill of converting every meal into an elaborate venture, with varied dishes both Vegetarian and Non-vegetarian.  The traditional dishes of Chettinad Cuisine leave an indelible mark and takes a special place of its own in Indian Cuisine. Few non-vegetarian dishes like Chettinad Chicken/Mutton prepared as Varuvals or Curries, Mutton Kola Urundai, Chettinad Fish Curry, Crab Masala, Kozhi/Chicken Rasam, Sura Puttu all have found a special place in the mind of foodies around the world. Such is the speciality of Chettinad Cuisine. 
      Chettinad Cuisine is distinctly aromatic, spicy and has a sensible usage of unique spices.  The best part is the perfect blend of spices in perfect proportions.  It has a lot of flavours going on, so finding the perfect blend of spices is the key. What adds character to most of the signature Chettinad dishes is that they are prepared with freshly ground (and sometimes fried) spices. This Chettinad Chicken Kuzhambu is an easy version cooked in a Pressure Cooker which yields soft & succulent meat pieces.  Also, the best part of this Curry is that the freshly ground Spices are fried in Oil which gives an extraordinary aroma and flavour to the Curry. It wouldn't be an exaggeration if I say that the smell of the dish was emanating in my kitchen for a long time.


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Cuisine - Chettinad (Tamilnadu, South India)
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

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


For a detailed GLOSSARY OF SPICES, Click here...
    

HOW TO COOK CHETTINAD CHICKEN KUZHAMBU

 

INGREDIENTS:

For Chettinad Spice Powder:

Coriander Seeds - 2 Tspn
Dry Red Chillies - 4-5 Nos.
Curry Leaves - 1 Sprig
Bay Leaf - 3 Leaves(small)
Star Anise - 1 Petal
Stone Flower(Kalpasi) - 3 Small Pieces
Kapok Buds (Marathi Moggu) - 1 Small Bud
Cinnamon(1" piece) - 1 No.
Clove - 2-3 Nos.
Cardamom - 2-3 Pods
Cumin Seeds - 1 Tspn
Fennel - 1/2 Tspn
Peppercorns - 1 Tspn

To Roast & Grind:

Grated Coconut - 1 Cup

For Chettinad Chicken Kuzhambu:

Oil - 3 Tbspn
Ginger Garlic Paste - 2 Tbspn
Onions - 2 Nos.
Tomatoes - 2 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Chicken - 1 Kg
Curd - 1 Cup
Curry Leaves - 2 Sprigs
Salt - To Taste

For Garnishing:

Coriander Leaves - few

METHOD:

For Chettinad Spice Powder:

• Dry Roast all the ingredients mentioned under 'For Chettinad Spice Powder' on a very low flame until aromatic.
• First, add Coriander Seeds and dry roast it for a while, then add Dry Red Chillies and roast it until the Chillies fluff up.
• Follow the suit by adding the spices in the order I have mentioned one by one and roast them.
• Care should be taken not to burn the ingredients which will totally spoil the taste of this Chettinad Chicken Kuzhambu.
• Once all the spices are roasted, allow it to slightly cool down.
• Grind it into a fine powder and leave it aside.

To Roast & Grind:

• In a separate pan, dry roast the grated coconut on a very low flame until it turns into light golden yellow in colour.
• Switch off the flame and allow it to cool down.
• Grind the roasted Coconuts into a fine paste adding little water at a time.

For Chettinad Chicken Kuzhambu:

• Clean, Cut & wash Chicken into medium-sized pieces.
• Allow the chicken pieces to drain in a colander.
• Meanwhile, heat Oil in a Pressure Cooker.
• Let the flame be at low and add the ground 'Masala Powder' to the oil and fry it.
• Fry it on a very low flame until it turns fragrant.
• Add Ginger Garlic Paste and saute it until aromatic.
• Add finely chopped Onions and saute until onions turn translucent.
• Then add finely chopped Tomatoes and cook until it turns soft & cooked.
• Add Turmeric Powder & Red Chilli Powder and fry for a while on a very low flame until oil separates from the mix.
• Now, add Chicken Pieces, pour in 1 Cup of Curd/Yogurt along with a dash of Salt and mix well.
• Add enough water, cover the Pressure Cooker and place the Vent Cap.
• Cook on a high flame for a whistle, lower the flame and cook for another whistle.
• Now switch off the flame and wait until the pressure releases.
• Open the lid of the pressure cooker.
• Add finely ground Coconut Paste & 2 sprigs of Curry Leaves, cover the pressure cooker and again cook for a Whistle on a high flame.
• Switch off the flame.
• Garnish Chettinad Chicken Kuzhambu with Coriander Leaves.
• Serve Chettinad Chicken Kuzhambu hot.
• This Curry goes well with Dosa, Idli, Kal Dosai, Uthappam, Vellayappam/Appam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
• Chettinad Chicken Curry can be paired with Biriyani & Pulao, Ghee Rice, Vegetable Brinji Rice etc.,

NOTES:

• I have cooked this recipe in a Pressure Cooker.
• Can cook in your preferred method. 
• Adjust the cooking time to suit the meat you are using.
• This Chettinad Chicken Kuzhambu is a spicy Curry.
• Adjust the spices to suit your spice level.
• Can also substitute Coriander Seeds with Coriander Powder & Dry Red Chillies with Red Chilli Powder.
• If doing so, add Coriander Powder & Red Chilli Powder finally while dry roasting the ingredients.
• Fry them on a low flame.
• Care should be taken not to burn the ingredients which will totally spoil the taste of this Chettinad Chicken Kuzhambu.

MYSORE RASAM

     The fact is that RASAM is a versatile dish with unique taste & flavour for a soupy base.  Every time you make it, maybe with every single overwhelming ingredient you add into it, it flaunts its taste & aroma with unique features - Every single time!!!.  No wonder when we say there are more than 100 varieties of Rasam, what makes a specific Rasam special is the slight variance in taste and flavour. A specific ingredient can convert any conventional Rasam into a unique and different version of its own and we call that Rasam by the specific flavour or taste which imparts the overall taste note to that particular Rasam like Tomato Rasam, Paruppu Rasam, Garlic Rasam, Pepper Rasam, Kollu/Horsegram Rasam, Orange Rasam, Pineapple Rasam, Lemon Rasam, Watermelon Rasam & Non-vegetarian fairs like Chicken/Kozhi Rasam, Nandu/Crab Rasam etc., & etc.,
      Some names of Rasam goes by the region it originates from or the occasion it is made for like Kalyana Rasam. This Mysore Rasam recipe is from my old recipe book.  I was fascinated by two ingredients which  I found unique to Rasam recipe in this Mysore Rasam - Coconut & Cinnamon. Mysore Rasam or colloquially called Mysore Tomato Saaru is prepared with freshly ground Mysore Rasam Powder or Saarina Pudi. A flavourful Rasam from Karnataka Cuisine which is popular in the Malnad region of Karnataka.
     I have used freshly ground  Rasam Powder and have ground it along with freshly grated coconuts in this Mysore Rasam recipe. But generally, store-bought or homemade Rasam Powder is ground with freshly grated coconut. Grated coconut is an optional ingredient, some recipes of Mysore Rasam is prepared without Coconuts too.



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Cuisine - Karnataka (South Indian)
Recipe Type - Soup/Rasam
Spice Level  - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

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

HOW TO COOK MYSORE RASAM

MYSORE RASAM

 

INGREDIENTS:

For Mysore Rasam:

For Garnishing:

Coriander Leaves - few

For Tempering:

Oil/Ghee - 2 Tspn
Mustard Seeds - 1/2 Tspn
Dry Red Chillies - 1 No.
Curry Leaves - a Sprig
Asafoetida - 1/8th Tspn

METHOD:

For Mysore Rasam Powder/Saarina Pudi:

• Heat Oil in a Pan.
• Roast the ingredients mentioned under 'For Mysore Rasam Powder' except Coconut.
• Fry until the ingredients splutter & turn aromatic on a very low flame.
• Switch off the flame and allow the ingredients to cool down. 
• Add grated Coconut and grind the roasted ingredients into a fine paste adding little water & keep it aside. 

For Mysore Rasam:

• Clean, Wash and rinse Tuvar Dhal for about 2-3 times or until water runs clear.
• Add 3/4 Cup of Water & Cook Tuvar Dhal, finely chopped Tomatoes & Turmeric Powder with a drizzle of Oil.
• Pressure cook or cook it in a Saucepan until the Dhal turns soft & cooked.
• Once cooked mash it up slightly and keep it aside.
• Add the ground Mysore Rasam Powder to the mashed Dhal and give a quick stir.
• Add Tamarind Extract and salt to the above and mix well.
• Add enough water to suit your consistency. 
• Now, add Jaggery and mix well.
• Boil this on a medium-low flame until the Rasam froths.
• Switch off the flame.
• Meanwhile, heat Ghee/Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies & Curry Leaves.
• Immediately add the Asafoetida Powder and give a quick stir.
• Switch off the flame and pour the Rasam into the tempering.
• Garnish Mysore Rasam with Coriander Leaves.
• Transfer the Rasam to a bowl and cover it with a lid.
• Serve Mysore Rasam hot with Rice.

MYSORE RASAM

NOTES:

• Care should be taken while roasting the ingredients for Mysore Rasam.
• Roast it on a low flame until the spices splutter and turn aromatic.
• Do not fry the grated Coconut.
• Add it along with the roasted ingredients and grind it into a fine paste adding little water.
• Cook Tuvar Dhal until it turns soft and cooked, mash it up well before adding Mysore Rasam Powder to it.
• Adjust the amount of spices to suit your spice level.
• Adding Jaggery is purely optional, but it helps to balance the overall taste of this Rasam.

 

GINGER CHUTNEY - ALLAM PACHADI RECIPE

      An authentic Andhra Style spicy Chutney prepared with fresh Ginger, Dhals, Spices & Tamarind. This Ginger Chutney or colloquially called Allam(Ginger) Pachadi is loaded with flavours and tastes.  It obviously has an overwhelming aroma & a pungency unique to Ginger.  This Chutney has a combination of tastes imparted from Tamarind & Jaggery which helps to balance the overall taste and flavour of Ginger.  This is a popular Chutney from Andhra Cuisine served along with dishes like Idli, Dosa, Pesarattu etc., Or simply serve it as a side dish for Rice.
     
     Though this Chutney recipe seems to be a simple one, few extra tips prove beneficial for perfectly cooked Allam Pachadi - Ginger Chutney.

• Use fresh and tender ginger. 
• Avoid huge & fibrous Ginger roots.
• Mature ginger can make the chutney taste bitter.
• Ginger has to be sauteed on a very low flame until it turns translucent and aromatic.
• Grate the Ginger or finely chop it into equal sizes.
• Care should be taken not to brown or overcook the Ginger, which can make this Ginger Chutney Bitter. 

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Cuisine - Andhra(South India)
Course - Side dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3 - 4
Author - SM

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

HOW TO COOK GINGER CHUTNEY - ALLAM PACHADI RECIPE

GINGER CHUTNEY - ALLAM PACHADI RECIPE

 

INGREDIENTS:

For Allam Pachadi/Ginger Chutney:

Ginger - 1/4 Cup
Dry Red Chillies - 4-5 Nos.
Bengal Gram Dhal(Chana Dhal/Kadala Paruppu) - 11/2 Tbspn
Black Gram Dhal(Urad Dhal/Uzhundhu) - 1 Tbpsn
Mustard Seeds - 1/4 Tspn
Fenugreek Seeds - 1/4 Tspn
Curry Leaves - a Sprig
Tamarind - 1 Lime sized
Jaggery - a Small Piece
Salt - To Taste
Oil - 2 Tbspn

For Tempering:

Oil - 1 Tspn
Mustard Seeds - 1/4 Tspn
Curry Leaves - a Sprig.

METHOD:

• Finely grate the Ginger and keep it aside.
• Heat Oil in a heavy-bottomed/non-stick pan.
• Splutter Bengal Gram Dhal, Black Gram Dhal, Mustard Seeds & Fenugreek Seeds.
• Roast the above ingredients on a very low flame until it splutters and turns into light golden brown in colour.
• Care should be taken not to burn the ingredients.
• Now add finely grated Ginger and saute it on a low flame until the raw smell disappears.
• Add Salt to the above and give a quick stir.
• Add the Tamarind Paste along with Jaggery and mix well.
• Cook until the mixture turns slightly dry.
• Allow the Allam Pachadi mixture to cool.
• Grind the Allam Pachadi Mixture into a fine paste adding little water, if required.
• Collect the ground Allam Pachadi into a bowl and keep it aside.
• Meanwhile, heat Oil in a pan.
• Splutter Mustard Seeds & Curry Leaves.
• Pour the tempering over to the ground Allam Pachadi/Ginger Chutney and mix well.
• Serve Allam Pachadi/Ginger Chutney along with Idli, Dosa or with Rice.
• It is a popular Chutney served along with Pesarattu.

NOTES:

• I have used Tamarind Paste in this recipe.
• If using Normal Tamarind, Soak it in warm water for about 5 - 10 Minutes and extract Tamarind juice out of it. 
• Ginger is spicy on its own with a note of pungency. Adjust the amount of Dry Red Chillies to suit your spice level. 
• Tamarind & Jaggery helps to balance the overall taste & flavour of this Ginger Chutney.
• Can substitute Jaggery with Sugar/Brown Sugar/Palm Sugar.
• The Dhals added into the Chutney gives a body to the Chutney.
• Fry the Dhals on a very low flame until it turns into light golden brown in colour.
• Care should be taken not to burn the dhals, which will totally spoil the taste of the Chutney.
• Tempering the Chutney is purely optional.

RAGI DOSA - FINGER MILLET DOSA

     Recently there have been a lot of talkings about these small grains - "Millets". These long-forgotten small grains are finding their popularity for their nutritional value. These grains were known only in our geography lessons where we learn about regional crops - Corn, Barley, Jowar, Millet etc., I had always wondered what was 'Thenum Thinai Mavum', when I heard it in a Tamil Folk Song for which we danced during our School Days. My Mom never cooked these Millets except Ragi/Finger Millet at home.
   My Mom uses Ragi extensively, she makes Ragi Porridge for breakfast and it is still a routine at my Mom's place. I usually make Ragi Porridge twice a week for breakfast. But never ever occurred that could cook something else out of these finger millets except going to the extent of making "Ragi Vadai". My Mom always gives me a batch of freshly ground Ragi flour when I go home.
     Millets were introduced to me by my 'SIL' Nithya,  4 years back when I visited India she bought me a few packs of these Millets and also had taught me how to cook Pongal with it. Since then I always bought a batch of these Millets whenever I visited India. During my last visit, I bought some whole Finger Millets along with other Millets like Thinai, Samai, Kuthiraivali etc., Recently I found them in the nearby Indian stores that I really stocked up few Millets and have been making a wide range of dishes out of Millets.
    I tried making Ragi Dosa with whole Ragi Grains and not with Ragi Flour.  Earlier attempts with Ragi flour didn't yield me with crispy Dosas which is my mentally satisfying benchmark for Dosa/Adai.  So I tried making Ragi Dosa from scratch, by grinding Ragi & Urad Dhal, as of for making normal Dosa and substituting Ragi with Rice. Also, you don't need much of soaking time for this Batter.  If you planning this Ragi Dosa for Dinner, you can soak it up first thing in the morning, it just needs a couple of hours for soaking.  As the number of ingredients were less, I ground the batter in a Blender.  Leave the batter aside to ferment for just 6-8 hours and there you go with a foamy textured batter ready for dinner.
     The climatic condition in the region I live though tropical and hot doesn't felicitate fermentation process.  So I usually add Salt to Idli/Dosa/Appam Batter just before making Dosas. Add Salt & thoroughly mix the Batter before making Dosas. Pour a ladle full of Batter over the Dosa Griddle & spread the batter evenly around the Dosa Griddle. Drizzle a few drops of Ghee or Oil and cook until it turns crispy. And there you go with a crispy thin Ragi Dosa ready to be served along with any Chutney or Curry of your choice.



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Cuisine - South Indian
Course - Main Course
Recipe Type - Dosai, Pancake
Difficulty - Medium
Serves - 3-4
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 1-2 Hours
Fermenting Time - 6-8 Hours
Cooking Time - 20 - 30 Minutes


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 HOW TO COOK RAGI DOSA - FINGER MILLET DOSA

RAGI DOSA - FINGER MILLET DOSA

 

INGREDIENTS :

For Ragi/Finger Millet Dosa Batter :

Ragi/Finger Millet - 2 Cups
Blackgram Dhal/Urad Dhal - 1 Cup
Salt - To Taste
Oil - To drizzle over Dosa

METHOD :

For Ragi/Finger Millet Dosa Batter:

RAGI DOSA - FINGER MILLET DOSA BATTER

 

• Clean, & Wash Ragi/Finger Millet 2-3 times or until water runs clear.
• It may contain dust & small particles, make sure to remove them. 
• Clean & Wash Blackgram Dhal/Urad Dhal 2-3 times or until water runs clear.
• Soak Urad Dhal & Ragi/Finger Millet for about 2-3 Hours.
• Soak both the ingredients separately.
• Drain and grind the soaked Urad Dhal in a Blender/Grinder adding about 1 - 11/2 Cups of cold water at intervals.
• Once the Urad Dhal turns fluffy and is ground into a fine paste, remove it from the blender and keep it aside.
• Grind the Ragi/Finger Millet in a Blender/Grinder adding about 3/4 - 1Cup of water at intervals.
• Grind it into a smooth batter.
• Pour the ground Ragi paste to the Urad Dhal and mix it thoroughly.
• Leave it aside & Allow the batter to ferment for about 6-8 hours.
• Once the batter has fermented, add salt and give a thorough mix.
• The fermented batter would have increased in volume and would have a foamy texture.
• The batter shouldn't be thick.
• The consistency of Ragi Dosa Batter should be like that of a Dosa/Appam Batter.

RAGI DOSA - FINGER MILLET DOSA (FERMENTED BATTER)

How to Cook Ragi/Finger Millet Dosa:

• Heat the Dosa Griddle on a high flame and then lower the flame to low.
• Smear the Griddle with Oil.
• Thoroughly mix the Ragi/Finger Millet Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
• Spread the batter evenly around the Dosa Griddle.
• Keep the flame at medium-low while cooking Ragi/Finger Millet Dosa.
• Drizzle few teaspoons of Oil over the Dosa.
• Cook the Ragi/Finger Millet Dosa on a low flame until it is cooked.
• Flip the dosa and cook until the Dosa turns into light brown in colour.
• Carefully remove the thin & crispy Ragi/Finger Millet Dosa from the griddle.
• Serve Ragi/Finger Millet Dosa along with your choice of Chutney/Sambar.
• Ragi/Finger Millet Dosa goes well with Coconut Chutneys, Allam Pachadi(Ginger Chutney) Groundnut Chutney etc.,

 

RAGI DOSA - FINGER MILLET DOSA

NOTES:

• The ingredients should be finely ground into a thin batter.
• Adding Salt initially slows down the fermentation process, so I usually add it just before making Dosas. 
• Adjust according to the climatic condition of the region you live in.
• If you have any leftover batter leave it in the refrigerator.
• Use the batter within two days. 
• Can also use sprout the Ragi/Finger Millets and then grind it into a batter.

RICE KHEER - CHAWAL KI KHEER

      "Rice Kheer" is a wonderful Indian Dessert prepared with Rice, Milk & Sugar.  Simple ingredients make this Kheer a pure decadence.  I have always known & have grown up eating Payasam/Pradhaman in my life.  When Doordarshan or the famous DD a national network entered South Indian homes with the arrival of the Television Culture, bought along with the exposure of new lifestyle, language and cuisine. There I came to know that 'Kheer' is the word used for Payasam like Desserts in North India with slight variations.
     Obviously, the basic ingredients also went along with regional availability.  Though this Rice Kheer is basically prepared with Rice like the South Indian Paal Payasam/Ari Payasam.  Most of the recipes use Basmati Rice, even long-grained variety of Rice can be used in this Kheer.  Rice Kheer or colloquially called Chawal(Rice) ki Kheer is a simple dessert, yet creamy and thicker compared to its South Indian sibling Payasam.
      My acquaintance with this Rice Kheer was through the famous giveaway Recipe Book catered by Nestle Milkmaid. This Rice Kheer can be made in a traditional method where Milk & Rice is slow-cooked until it thickens. Another easy version is by cooking the Rice Kheer with Condensed Milk which makes the Kheer thicker & creamier and also sweetens the Kheer.  This Rice Kheer recipe is prepared in an authentic method which calls for reducing and thickening the milk on a low flame. I have used Basmati Rice and have slow-cooked with Milk until you get a perfectly cooked Rice with a creamy texture, then the Rice Kheer is sweetened with Sugar, flavoured with Cardamom, Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Rice Kheer with an additional note of aroma from the flavourings added and from the reduced milk. Rice Kheer/Chawal ki Kheer is usually served warm/chilled.
    

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Cuisine - North Indian
Recipe Type - Kheer/Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 20-30 Minutes
Cooking Time - 30 -45 Minutes


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HOW TO MAKE RICE KHEER

RICE KHEER - CHAWAL KI KHEER

INGREDIENTS :

For Rice Kheer:

Ghee - 1 Tspn
Basmati Rice/Long-grained Rice - 1/4 Cup
Milk - 4 Cups
Sugar - 4 -6 Tbspns
Cardamoms - 5 Pods.
Saffron - a Pinch(Optional)
Kewra Essence  - few Drops(Optional)

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Rose Petals - Few
Saffron Strands - Few

METHOD :

For Rice Kheer/Chawal ki Kheer:

• Powder the Cardamoms into a fine powder and keep it aside.
• Chop the Almonds, Pistachios, Cashewnuts & keep it aside.
• Wash the Basmati Rice twice or thrice or until the water runs clear.
• Soak the Basmati Rice in water for about 20-30 Minutes.
• Once soaked, drain & discard the water and keep it aside.
• Heat Ghee in a heavy-bottomed pan, add the powdered Cardamom & give a quick stir. 
• Fry this on a very low flame for few seconds.
• Immediately add the soaked Basmati Rice and fry this on a very low flame for few minutes.
• Stir it continuously and fry it until aromatic.
• Pour in the Milk to the Rice -Cardamom Mix.
• Boil the Rice - Milk mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils reduce the flame to low and cook for another 20-25 Minutes.
• Care should be taken that the mix does not scorch at the bottom. 
• The amount of Milk should have reduced and the rice should be cooked well. 
• Add in the Sugar and mix well.
• Drizzle the Kewra Essence/Rose Water, half the amount of chopped Nuts and give a quick stir.
• Cook Rice Kheer/Chawal ki Kheer on a low flame until it reaches the desired consistency.
• Switch off the flame and serve it Hot or Chilled.
• Can Garnish Rice Kheer/Chawal ki Kheer with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.

RICE KHEER - CHAWAL KI KHEER

NOTES:

• I have used Basmati Rice in this Kheer Recipe, can also use any other long-grained rice for the recipe.
• Frying the powdered Cardamoms & soaked Basmati in Ghee makes the Kheer aromatic.
• Adding Saffron is purely optional.
• Adding Kewra Essence is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of  Rice Kheer/Chawal ki Kheer to your preference.
• The Kheer tends to get thicker even after switching off.
• Can serve Rice Kheer/Chawal ki Kheer hot or chilled, to suit your preference/climatic condition.
• Garnish Rice Kheer/Chawal ki Kheer with preferred choice of Nuts.
• Garnishing it with Rose Petals & Saffron strands are purely optional.

BEETROOT PACHADI - KERALA STYLE

      Beetroot is a Vegetable with the contradictory notion, some like it and some don't.  Some wince at the colour it imparts into the dish and some love the way it colours the dish.  I love this Vegetable, Beetroot - The Pink Goodness rich in Iron and Vitamins. Overloaded with nutritional benefits that it takes you to the Pinks of your Health. A beautiful Colour it imparts into the dishes it is added into is an extra beauty on its own.
    In Indian cooking, Beetroot is always a vegetable used mostly in Stir-fries or Curries.  I love Beetroots and prepare a variety of dishes out of it. Beetroot Curry, an accidental recipe of my own version or invention, which happened during my College Days remained a family favourite(though with scepticism).  Then comes the Beetroot Poriyals/Thoran, Beetroot Pachadi, Beetroot Chutney, Beetroot Sasmi, Beetroot Kola Urundai etc., & etc., I even add Beetroots while making Vegetable Cutlet, sometimes make Beetroot Chapati etc.,
      Pachadi is a must-have item in the long list of side dishes served in a Kerala Sadhya/Vazhaiyilai Virundhu. A mixture of Raw vegetable in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Beetroot Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  In this recipe, Beetroots are cooked along with Coconut Paste & Curd and tempered with mild spices. This is a quick recipe and can be added up into your long list of Sadhya Dishes.
    


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Cuisine - South India
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 3 - 4
Author - SM

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


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HOW TO MAKE BEETROOT PACHADI - KERALA STYLE

BEETROOT PACHADI - KERALA STYLE

 

INGREDIENTS :

For Beetroot Pachadi:

Beetroot - 1/2 No.(Medium Size)
Salt - To Taste
Sugar - a Pinch
Thick Curd - 3/4 Cup  

To Grind:

Coconut - 1/4 Cup
Green Chillies - 1 Nos.  
Ginger - a small piece
Mustard Seeds - 1/4 Tspn

To Temper :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/8 Tspn
Dry Red Chillies - 1 No.
Curry leaves - 2 Sprigs

METHOD :

• Finely grate the Beetroot or alternatively, it can be finely chopped.
• Cook the grated Beetroots along with a dash of Salt until soft.
• Meanwhile, grind the ingredients mentioned under "To Grind" into a fine paste.
• Pour the ground Coconut paste to the cooked Beetroots and give a quick stir.
• Cook this on a low flame until the raw flavour goes.
• Whisk the Curd and pour it to the above.
• Cook this on a very low flame for few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Adjust the Salt and add a Pinch of Sugar and mix well.
• Switch off the flame.
• Heat Coconut Oil in a separate pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Pour the tempering over the Beetroot Pachadi and mix well.
• Serve Beetroot Pachadi with rice or serve it as one of the side dishes for Kerala Sadhya/Vazhaiyilai Virundhu.

NOTES :

• I have used Yellow Mustard Seeds while grinding the Coconut Paste.
• Adding Fenugreek is totally optional.
• Once you add Curd make sure to cook the Pachadi on a very low flame for few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Even if you are reheating the Pachadi, reheat it on a low flame, stirring it all the while.
• Can use any cooking oil for tempering.
• Pour the tempering over the Beetroot Pachadi. 

VAZHAKOOMBU THORAN/UPPERI - VAZHAPOO PORIYAL

  
     This "Vazhakoombu Thoran or Vazhaipoo Poriyal" was made as fresh as "RIGHT FROM THE GARDEN INTO THE KITCHEN & THEN INTO THE PLATE". It all happened within a few minutes.  I had finished cooking and had gone to my backyard to throw away the wastes.  Just then I noticed these Banana Blossoms all fully shot up and withering.  No second thought plucked them, washed, cleaned and chopped it, the freshly plucked Vazhapoo ready for a Stir-fry. Vazhappoo Thoran/Upperi is a simple Kerala Style stir fry prepared with finely chopped Plantain Flower, usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut.
     If you have a lot of patience and all the more if you are health conscious, then Plantain Flower/Banana Blossom/Vazhaipoo would prove fruitful for your meticulous effort. Vazhaipoo - Plantain Flower is rather one item usually neglected in most of the kitchen. You literally need some time and patience to clean and prepare Plantain Flower.  But according to me, it is not a messy job, except that you may get your hands stained due to the black sap in Banana Blossoms.  Rub your hands with some oil or use a glove before handling the blossoms.   
     Thoran/Upperi is a predominant Sadhya 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.
      Almost every part of a Banana Tree is useful. Bananas, the Stem and Banana Blossoms can be eaten, Banana Leaf can be used to serve, cook and decorate food & the Bark of the Banana Tree is used to make threads and papers. Plantain Flower/Banana Blossom is an edible part of Banana Tree.  Nutritious and equally tasty ingredient can be converted into to mouthwatering and nutritious dishes including  Vazhaipoo Vadai, Vazhaipoo Kola Urundai, Vazhaipoo Dosai/Adai, Vazhaipoo Poriyal, Vazhaipoo Kootu, Vazhaipoo Usili, Vazhaipoo Kuruma etc., Plantain Flower/Banana Blossom can be used in Salads, Soups and Stir-fries, even some Pad Thai recipes use Banana Blossoms in it.


Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Vazhapoo Thoran 
• Kovakka/Ivy Gourd Thoran

For more SADHYA RECIPES, click here...


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

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes



 For more Recipes FROM GODS OWN COUNTRY, Click here...

HOW TO MAKE  VAZHAKOOMBU THORAN/UPPERI - VAZHAPOO PORIYAL

VAZHAKOOMBU THORAN/UPPERI - VAZHAPOO PORIYAL

 

INGREDIENTS :

Plantain Flower/Banana Blossom - 1 Flower
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Turmeric Powder - 1/4 Teaspoon
Coconut - 2-3 Tablespoons
Salt - To Taste
Sugar - a Pinch

For Tempering :

Mustard Seeds - 1 Teaspoon
Bengal Gram/Urad Dhal - 1 Teaspoon (Optional)
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tablespoon.


For HOW TO CLEAN PLANTAIN FLOWER/BANANA BLOSSOMS, Click here...

METHOD :

• Clean the Banana Blossoms, finely chop them and soak it in acidic water. 
• Drain and squeeze out the excess water from finely chopped Banana Blossoms
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until Shallots turn translucent.
• Add in the Turmeric  Powder and give a quick stir, fry this on a very low flame for few minutes.
• Add chopped Plantain Flower/Banana Blossom along with a dash of Salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.
• Vazhakoombu Thoran/Vazhaipoo Poriyal can be served as a side dish for Rice.

NOTES :

• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil. 

HOW TO COOK CORN ON THE COB

      Simple & fool proof techniques, to Cook Corn on the Cob. I have given 5 different ways to Cook Corn on the Cob - Boiling, Steaming, Microwaving, Pressure Cooking and Oven Roasting. Few tried & tested methods to transform the Kernels into Sweet, Succulent and Tender bites. Fresh ears of Sweet Corn can be enjoyed all year long, but it peaks during the warm summer months in some countries.

SWEET WHITE CORN

      
     I had eaten a mature variety of Corn what we call as Maize in India.  When the season hits during the Summer months, my mom used to buy that from the street vendor who sells summer produces like Corn, Groundnuts, Sweet Potatoes, Palm Shoots etc., & etc., She steam cooks these and usually, it turns out to be an evening snack during our Summer Holidays. So when I came to Malaysia, the Sweet Corn and the immature ears of Corn proved totally a different version to what I had eaten all year long.  Then came the Cups of Sweet Corn Kernels, steam cooked and seasoned with spices & served with a blob of so-called, Butter which is Margarine. (The Sweet Corn Culture had not hit Indian Street Food market then). I used to stock frozen Sweet Corn and prepare Seasoned Sweet Corns, or sometimes even I add it up in Salads and in Sweet Corn Soup.  But the best had always been the fresh Sweet Corns on the Cob.
      It is very easy to cook Corn on Cob that even my Son cooks this on his own. He said he bought Sweet Corn from the nearby grocers and had cooked it.  I asked how you cooked it and he said, I just cut it up into two and boiled it in water along with salt. That's it! I was literally awed by the way he said that,  No doubts, whether had to cook it with husk, add Salt or not.  How long to cook etc., & etc., which are the common questions an amateur cook can get in his/her mind. I am always in awe with his knowledge on simple cooking skills.

Health benefits of Sweet Corn

      Corn or Zea Mays(Maize) kernels are low in Fat, rich in Fibre, and has a starchy complex Carbohydrate. When eaten straight from the cob, it provides sustained energy and a number of nutritional benefits. Sweet Corn also has notable levels of Potassium, Magnesium and Vitamin C.
      The yellow pigmentation provides antioxidants called Lutein which is good for eye health and Zeaxanthin is good for skin health. It has a higher amount of insoluble to soluble fibres, providing digestive benefits.

HOW TO COOK CORN ON THE COB

     Cooking corn transforms the raw starches and pectin in the plant's cell walls into juicy, sweet, and crispy bites. Choose a convenient method based on how many people are being served, and what taste profile is desired. Grilling and Oven Roasting comes handy for a party when there is a bigger crowd. Microwaving, Steaming, Boiling & Pressure Cooking are the common methods I use while cooking the Corn on the Cob.  All these methods provide similar textures, giving plump and juicy kernels.

HOW TO COOK CORN ON THE COB

In a Saucepan (Boiling Method)

• Remove the Husk & the Silk from the Corn.
• Clean & wash it for a couple of times.
• Fill a large pot with enough water to cover the Corn.
• Bring it to a boil.
• Gently place the shucked Corn into the Boiling Water.
• Cover and reduce the flame to medium.
• Cook Corn until the Kernels are tender, about 6 to 8 minutes.
  

 

In a Steamer(Steam Cooking Method)

• Remove the Husk & the Silk from the Corn.
• Clean & wash it for a couple of times.
• Add water into the Steamer.
• Place the steamer basket and then place the shucked Corn into the basket.
• Cover the Steamer and cook it on a high flame until the hot water starts to steam.
• Reduce the flame to medium and Cook the corn until the kernels are tender, about 6 -8 Minutes.
  

 

In a Pressure Cooker

• Remove the Husk & the Silk from the Corn.
• Clean & wash it for a couple of times.
• Add water into the Pressure Cooker.
• Place the shucked Corn into a steamer basket or a vessel(which could fit inside the Pressure cooker) 
• Place it into the Pressure cooker. 
• Cover the Lid of the Pressure Cooker and place the Vent cap.
• Pressure cook on a high flame for a whistle, lower the flame and cook for another 1 or 2 whistles.
  

 

In a Microwave

• Remove the Husk & the Silk.
• Clean & wash it for a couple of times.
• Place the shucked corn on a microwave-safe dish.
• Cook on high for 4-5 Minutes, add more time if needed until kernels are tender.
• Cool the Corn for 5 minutes before serving.
  

 

In an Oven (Roasting Method)

• Preheat the Oven to 180ºC -190ºC(375ºF).
• Shuck the Corn.
• Place each ear of Corn on a piece of aluminium foil.
• Place a Blob of Butter in the centre, sprinkle with Salt and Pepper.
• Tightly wrap and roast directly on the oven rack, Butter side up.
• Cook until Kernels are soft & tender, about 30 Minutes.
• Allow Corn to cool for at least 5 minutes before opening.
• Serve it with a drizzle of Lemon Juice for an extra note of taste & flavour.
  

 

Should we add Salt while cooking Corn?

HOW TO COOK CORN ON THE COB

 

     Some cooks add salt to the cooking water when boiling corn on the cob. The salted water may lightly season the surface, but does not make a significant impact in seasoning the inside of the kernel. The large sodium ions take a few hours to fully diffuse into the kernels. However, only 6 to 8 minutes is needed to soften the kernels and cook the raw starches for a juicy and sweet ear. A small Blob of Butter, a sprinkle of Salt & a drizzle of Lemon Juice right before eating make a tastier impact

How to buy a Corn?

WHITE SWEET CORN

 

• Fresh Sweet Corns tastes the sweetest right after harvesting. Fresh Corn tastes great.
• Look for Corn with a tight outer green husk that is not dried out, and plenty of Silk. 
• The Silk should also have moisture locked in.
• If you see any tiny holes in the husk, avoid them, those are from worms!
• Take a little peek at the tip of the ear for the firm and plump kernels.
• Don’t peel off all of the husks which dries out the Corn alternatively converting the natural sugars into starch and don’t taste good.

 

How to Store Corn on the Cob?

YELLOW SWEET CORN

• Store Sweet Corn in the refrigerator with its husk. 
• Make sure to wrap it tightly in a plastic bag, the dry air is the enemy. 
• If the kernels dry out, it will taste starchy. 
• You can wrap the cobs in damp paper towels and keep it wrapped inside a plastic bag to keep them moist. 
• Use Corn on the cob within 3-5 days.

How to prepare Corn on the Cob?

     Depending on how you cook the corn, simply peel back the husk and remove the silk. Wash and then pat dry it with a clean Kitchen Towel, if you are oven roasting. The corn husk can be left on if you cooking it in a microwave or while barbecuing. Some like to peel back the husk and remove the silk, and some leave it intact. It is totally a cooks choice.

Uses of Sweet Corn:

• Remove the Kernels from the Cob, add a Blob of Butter, Season it with Salt and serve it with a drizzle of Lemon.
• Can make a wonderful Corn Salad.
• Can add few kernels to a Vegetable Salad
• Toss into the batter for Corn Bread.
• Can also add few kernels into Custard Pudding.
• It tastes great in Sweet Corn Chicken Soup.
  

 

KARA PORI - SPICY PUFFED RICE

      This Kara Pori is a popular snack in Tamil Nadu.  Particularly it is a common snack in a Coimbatore household.  A quick and easy evening snack, with very few ingredients.  Puffed Rice, Groundnuts/Peanuts, Roasted Gram Dhal(Pottukadalai) and a few seasoning is all that you need for this spicy Snack.  I have used Dry Red Chillies and Garlic for flavouring and have seasoned it with Salt.
     It was a common scenario in our Street around 3-4p.m, a street vendor who sells Puffed Rice, Pottukadalai, Groundnut etc., comes with his small pushcart during this time.  The ladies after their afternoon Siesta would flock around to buy their portion of ingredients and there they go into their kitchen to prepare this Teatime Snack ready for their kids when they come back from School/College.  You can always see a big airtight container filled with this Kara Pori in most of the households.
     Cheap & best yet tasty and filling. My Mom used to make it for us.  I am not a big fan of this snack.  But my hubby is like head over heels for this that I started making it.  But lately, it happened that the puffed rice went soggy when I tried making it after coming down to Malaysia.  And I stopped making it, left alone long forgotten.
     The recent COVID-19 & MCO (Movement Control Order) has kept us all at home.  An unexpected period of time never experienced before.  The quarantine period is strictly obliged and followed where my husband went all alone for Shopping Groceries.  There he came with a big bag of Puffed Rice and immediately he wanted to make this Kara Pori.  Pondered through the web, went through some videos from YouTube and there went my trial once again.  Hurray!!! there it came out unflawed -. Crispy & Spicy.  The first batch got over in no time and back to back I made two batches.  So here you go with the utmost simple snack for this quarantine period - KARA PORI!!!


For more SNACKS & SAVOURIES, Click here...

KARA PORI - SPICY PUFFED RICE

INGREDIENTS:

Coconut Oil - 3 Tbspn
Garlic - 8-10 Cloves
Dry Red Chillies - 3-4 Nos.
Curry Leaves - 2 Sprigs
Ground Nuts - 1/3 Cups
Roasted Gram Dhal(Pottu Kadalai) - 1/3 Cups
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Puffed Rice - 5-6 Cups

METHOD:

• Peel the Garlic, Crush it and keep it aside.
• Heat Oil in a Pan, saute crushed Garlic Cloves in the oil until fragrant and slightly browned.
• Add Dry chillies snapped off into small pieces, along with Curry Leaves and fry on a very low flame for few minutes.
• Add Pottukadalai and Groundnut to the above and roast in on a very low flame until crisp and roasted. 
• Immediately add Turmeric Powder and Salt.
• Fry this on a very low flame until the raw flavour goes.
• Care should be taken not to burn the ingredients.
• Add the Puffed Rice and give a good stir until all the ingredients are well combined.
• Let the flame be at low all the while.
• Allow it to cool for a few minutes.
• Store Kara Pori in an airtight container.
• Kara Pori is a good tea time snack and goes well with hot-hot Tea/Coffee.

NOTES:

• Taste the Puffed Rice, some Puffed Rice tends to be salty on its own, so adjust the amount of salt in your recipe accordingly. 
• Adjust the number of Dry Chillies to suit your spice level.
• I have used slightly crushed Garlic in the recipe, which gives a wonderful flavour to the Kara Pori.
• Saute it on a low flame until fragrant and slightly browned.
• Can add a teaspoon of Red Chilli Powder for a Spicy Kara Pori.
• Coconut Oil yields a wonderful flavour can use any other vegetable oil/ghee.