SAMBAR POWDER

INGREDIENTS :

METHOD :

• If there is nice sunshine or summer, then dry all the ingredients under the sun before roasting them.
• Heat oil in a pan, on a low flame, roast the Asafoetida block until it turns crispy on all sides and fragrant.
• Add Fenugreek Seeds and roast until they splutter.  
• On a low flame, roast the Dry Chillies until they pop and fluff up and until they become hot.
• Add Coriander seeds to the above and roast until the raw flavour goes and they are totally hot and fragrant.
• Add Bengal Gram Dhal, Tuvar Dhal and roast them until they are golden brown.
• Add Cumin seeds and Peppercorns and give a quick stir.
• Finally, add grated Dry Coconut and Curry Leaves and roast them until coconuts turn golden brown.
• Roast them on a low flame until the coconuts are totally dry.
• Remove from fire and add Turmeric Powder into it and mix well.
• Allow it to cool.
• Grind the roasted ingredients to a nice powder using a mixer or a coffee grinder. 
• Allow the Sambar Powder to cool off completely before storing them.

NOTES :

• Drying the ingredients in sun is totally optional.
• Care should be taken not to burn the ingredients.  It would totally spoil the taste of the powder.
• Roast all the ingredients in low flame.
• If making a big batch can grind it in a mill.(if the facility is available in your neighbourhood).
• If grinding at home, do not overload the mixer.  Grind them in small batches and mix them all finally.
• Store them in an air-tight container in dry place.
• Do not use a wet spoon or wet hand while using the powder.
• I use Copra Thenga (dried kernel of coconut) for this recipe.
• Can also use freshly grated coconuts too, but make sure its fried well and is totally dry.

CURD RICE / THAYIR SADHAM

HOW TO MAKE CURD RICE / THAYIR SADHAM - BAGALABHATH

INGREDIENTS :

For Tempering :

For Garnishing :

METHOD :

• Cook rice, until it is well done.
• Mash the cooked rice with the back of a spoon, while the rice is warm.
• Add warm milk to mashed rice and mix well.  Keep it aside.
• When the rice mix completely cools down add curd, salt, a pinch of sugar and mix well.
• Chop Green Chillies and Ginger.
• Heat Oil/Ghee is a pan, splutter Mustard Seeds, Bengal Gram Dhal and Curry Leaves. 
• Add Cashew nuts and Raisins to the above and fry for a while on a very low flame.
• Add chopped Green Chillies and Ginger to it and fry for few seconds.
• Mix the tempered ingredients to the rice and mix well.
• Garnish with Coriander Leaves, grated Carrots or with few seeds of Pomegranate.
• Chill it in the refrigerator for 10 - 20 min, if preferred.
• Serve it with a smidgen of pickle or with fried Mor-Milagai.
  
  

NOTES :

• Never add curd when the rice is warm.  This will curdle the curd and makes the rice watery.
• Make sure the curd is not very sour.  If so add more milk.
• Adjust the amount of milk and curd according to your preferred consistency.
• I like creamy curd rice, so I prefer to add thick milk.
• Can also make curd rice without milk, just add curd. 
• Mash the rice well, I feel clean hands would do the job more perfectly than a spoon.
• My Mother-in Law loves this rice with pomegranates, I add them if I readily have them while making curd rice.
• Usually, I garnish it with coriander leaves and grated carrots.
• Some add freshly cut raw mangoes or fresh grapes, for garnishing.
• Adding Cashew nuts and Raisins are truly optional. 
• Tempering the ingredients in ghee would enhance the flavour.

HOW TO MAKE GULAB JAMUN WITH MILK POWDER

GULAB JAMUN

INGREDIENTS:

For Gulab Jamun:

• Whisk together Milk Powder, All Purpose Flour & Baking Soda in a bowl.
• Add Ghee and 1 Tbsp of curd into it and mix well.
• Knead the dough by adding a little curd at a time, to get a soft texture.
• The dough should not be crumbly or dry.  If it is dry, add some yoghurt and knead again.
• Leave this aside for about 5-8 Minutes.
• Make smooth small balls from the dough.
• Heat Oil/Ghee, reduce the flame to low.
• Add the balls and fry them until they become golden brown in colour.
• Toss the balls frequently in oil to get an even colour.
• When they are done, remove them from the oil with a slotted spoon and drop them into the sugar syrup.
• Let the fried Gulab Jamuns soak in the sugar syrup for at least 2-3 hours.
• Serve Gulab Jamuns warm or cold, topped with sugar syrup.
• Can also garnish them with Almonds or Pistachio slivers.

GULAB JAMUN

 For Sugar Syrup:

• Add Sugar and Water,  in a heavy bottomed pan.
• Keep this on a low flame and do not stir the sugar.
• Let the Sugar dissolve automatically due to the heat.
• Do not stir when the sugar solution starts to boil.  This will affect the consistency of the syrup.
  
• Once the sugar is dissolved and when the sugar solution starts to boil, add 2 Tbspns of milk into it.
• This is to remove the dirt from the Sugar.  The dirt coagulates and starts to float on top and at the sides of the pan, remove them from the sugar solution using a slotted spoon.
• Always keep the flame low.  Once the dirt is removed, strain the syrup using a strainer.
• Stir in Cardamom Powder, Rose Water/Essence and Saffron.
• STICKY SYRUP : For Gulab Jamuns we need a bit of a sticky syrup.  To test the consistency, take the syrup in a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers.
• Switch off the fire and leave the sugar syrup aside.
• Overheating the sugar solution will caramelize it.

FIRNI

INGREDIENTS:

METHOD:

• Dry roast the saffron strands for few seconds, soak it in 1 Tablespoon of warm milk & keep it aside.
• Blanch the Almonds and cut them into small pieces.
• Cut Cashew Nuts and Pistachios into small pieces.
• Wash and soak the rice for 2 hours. 
• Drain the water and allow the rice to dry on an absorbent kitchen towel for 1/2 an hour.
• Pulse the rice in a mixer for a few seconds, to make it into a coarse powder.
• Mix the rice powder in cold milk and stir well until there are no lumps.
• Boil the rest of the milk in a heavy-bottomed pan.
• Add rice mix gradually into the boiling milk and stir well.
• Cook on a very low flame for 10–15 minutes, stirring continuously.
• When the rice is cooked, stir in the sugar and mix well.
• Cook on low flame for a few more minutes.
• Chill Phirni/Firni for few hours in the refrigerator.
• Serve Phirni/Firni chilled garnished with Cashew Nuts, Almonds, Pistachios and Saffron strands.

NOTES :

• Can use any variety of long-grained rice for the recipe (Basmati or Jasmine Rice). The aromatic rice varieties would suit well.
• If using normal rice, can add few drops of Kewra Essence or Screw Pine Leaves (Pandan Leaves) to get the natural Pandan-like aroma in the rice. (Remove the leaves once the rice is cooked)
• Soaking and dry grinding the rice into a coarse powder perfectly gives Phirni/Firni, the desired consistency.
• Do not grind the rice into a paste or powder it into a fine powder.
• Mix the rice powder in cold milk just before adding it to the boiling milk.
• Stirring it continuously is to ensure there are no lumps and to avoid creaming of the milk.
• Use a heavy-bottomed pan, to avoid sticking and burning at the bottom, which will spoil the taste of Phirni/Firni.
• Adjust the amount of sugar to your preference.
• Adding saffron is purely optional.
• Can add Gulkhand (Rose Petals preserved in thick sugar Syrup) or rose essence to make Rose Firni or Gulab Firni.
• Can grind few Almonds/Pistachios along with rice for Almond/Pistachios Firni/Phirni a.k.a Zafrani Firni.

• Peel the tapioca and wash it.
• Then cut it into pieces of the desired size.
• Wash it well until the water is clear.
• Boil tapioca in water by adding salt and turmeric powder.
• Cook until the pieces are soft.
• Drain and discard the water.

• Crush Green Chillies and Shallots by using a mortar and pestle.
• Add tamarind, salt to the above and mix well.
• Drizzle coconut oil over it.

NOTES :

• Cook Tapioca with enough water and discard the excess water.
• Adding Turmeric is totally optional.
• Can use a small mixer jar to grind shallots and chillies.  Grind them coarsely.
• Adjust the number of chillies according to your level of preferred spiciness.

Important : Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.

PACHA MANGA CHAMMANTHI

INGREDIENTS :

METHOD :

• Wash and Peel the mangoes. Slice them up and discard the seed.
• Cut Mangoes into small pieces.
• Grate the Coconut.
• Mix all the ingredients and grind it without adding water.
• Mix and grind until all the ingredients are well ground.
• Once ground, shape it into a ball out of the Pacha Manga Chammanthi.
• Serve Pacha Manga Chammanthi/Raw Mango Chutney with Steamed Rice, Kerala Matta Rice or Kanji- Rice Porridge.

NOTES :

• Adjust the number of mangoes to suit your taste of sourness.
• Avoid using water while grinding this pacha manga chammanthi.
• Can shape it into a ball only if you grind it without water. 
• If you feel it difficult to grind without water, sprinkle some water and then grind.
• Pulse for few seconds, mix it and then grind again, can do this process until every bit is well ground.
• Can prepare this Pacha Manga Chammanthi with/without - curry leaves, ginger & shallots. 
• Can use any type of Chillies - Green or Dry chillies. 
• I have added Kanthari Mulagu (Bird's Eye Chillies) in this recipe.
• Adjust the amount of spiciness to your preference.