SWEET PUMPKIN DUMPLING / KERALA STYLE MATHANGA PIDI

     My acquaintance with MATHANGA PIDI - SWEET PUMPKIN DUMPLINGS came along just a few days after my marriage. My mother bought few Yellow Pumpkins from our kitchen garden while visiting me at my in-law's place. It was just a few days after my wedding and there was a bunch of relatives at my in-law's place. My MIL'S three Sisters and her mother(Clemmie Thathi), all great cooks of their own cadre hit up an idea to cook Mathanga Pidi with those Pumpkins.  I least had an idea what the dish was then.

     Those were my initial days of cooking and I readily gave a helping hand to impress my MIL least to know that making small dumplings out of 3 Big Pumpkins was not an easy task.  Kneading, Shaping the balls(out of a sticky dough), grating large batches of Coconuts for Coconut Milk.  Grinding and squeezing grated coconuts in the process of making Coconut Milk. A whole lot of tasks was going around creating an euphoric atmosphere, a lot of talking, gossips, laughter etc., Most of the women at home were in midst of making Mathanga Pidi.  It took a whole afternoon through the evening before we finished making a huge batch of Mathanga Pidi ready to be supplied to relatives and neighbours.

     Though my first impression of cooking(helping)this tasty dessert took me off guard and concluded within myself as a difficult task, I loved the sweet little yellow dumplings, soft and succulent floating in a sweet coconut milk base.  I have always made this recipe since then, but never ever, such a large quantity.  Whenever I buy Yellow Pumpkins, this recipe pops into my mind and if my effort matches with my instincts I go with preparing Sweet Pumpkin Dumplings/Mathanga Pidi.

      A few years earlier, I was in the midst of preparing Mathanga Pidi.  I steam cooked Pumpkin Wedges and was about to scoop and puree the flesh, but couldn't find time to prepare Mathanga Pidi.  So no choice, I left the Pumpkin Puree in an airtight container thinking that I would prepare Mathanga Pidi later.  But I found time to prepare the dessert only the next day.  To my awe, the dough prepared with refrigerated Pumpkin Puree came out to be less sticky. Since then I steam cook the Pumpkins a day or two before I plan to prepare Mathanga Pidi.  This way the job gets much easier.

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Cuisine - Kerala (India)
Recipe Type - Pradhaman/ Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Refrigerating Time - Overnight/Few hours(Optional)
Cooking Time - 20 -30 Minutes

INGREDIENTS :

For Pumpkin Dumpling - Mathanga Pidi :
Yellow Pumpkin Puree - 1/2 Cup(Approx)
Coconut Powder(remains from making Coconut Milk) - 2 Tbspn
Salt - a Pinch
Sugar - 1 Tspn
Water - 2-3 Tbspn(Approx)

For Coconut Milk Base :

Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 1-11/2 Cups
Jaggery - 1/2 Cup
Cardamoms - 3-4 Pods
Salt - a Pinch
Wheat Flour - 1 Tspn
Water - 2-3 Tbspn

HOW TO MAKE SWEET PUMPKIN DUMPLING / KERALA STYLE MATHANGA PIDI

METHOD :

For Pumpkin Dumplings - Mathanga Pidi :

• Cut Pumpkin into wedges along the groves. wash and remove the seeds.
• Steam cook the Pumpkin Wedges for about 20-30 Minutes or until it turns tender and soft.
• Switch off the flame and allow it to cool.
• Scrape the cooked Pumpkin flesh with a spoon and mash it into a fine puree without any lumps.
• Mix Pumpkin Puree, Coconut Powder, Salt and Sugar in a wide bowl.
• Add Wheat Flour little at a time to the above mix and knead it into a dough.
• Add wheat flour until the dough is no longer sticky.
• Use water while kneading, only if necessary.
• Knead the mixture into a soft pliable dough.
• Pinch small portions from the dough and shape it into small balls.
• Make sure there are no cracks in the ball.

For Coconut Milk Base :

• Powder the Cardamom Seeds into a fine powder and keep it aside.
• Melt Jaggery with 1/2 Cup of Water and strain for any impurities.
• Pour thin Coconut Milk into and cook on a low flame for few minutes.
• Add Powdered Cardamoms and mix well.
• Mix Wheat Flour with 2-3 Tbspns of cold Water without any lumps.
• Pour this flour mixture into the Coconut-Jaggery mix and cook on a low flame for about 5-7 minutes.
• Pour Thick Coconut Milk and leave it on a low flame, stirring continuously for about 2-3 minutes.
• Carefully drop the small Pumpkin Dumplings/Mathanga Pidi into the Coconut Milk base.
• Cook on a very low flame for about 12-15 minutes.
• Wait until the Pumpkin Dumplings/Mathanga Pidi floats.
• Once the Pumpkin Dumplings/Mathanga Pidi would float to the surface.
• Serve Sweet Pumpkin Dumplings/Mathanga Pidi hot or cold.

For a detailed recipe on HOW TO MAKE COCONUT MILK, Click here...

NOTES :

• Refrigerating the Pumpkin Puree for a day or two(at least for few hours may be) is one trick to get a non-sticky dough, which I learnt out of an experience.
• While kneading the Pumpkin Puree and other ingredients into a dough, add very little flour at a time, and knead the dough adding Wheat flour until the dough is no longer sticky.
• Add water only if necessary, while kneading the dough.
• I have always used Wheat Flour(not All-Purpose Flour) for making Mathanga Pidi.
• My MIL says, all-purpose flour makes the dough stickier and the sweet pumpkin dumplings chewier & harder once cooked.
• There are similar recipes prepared with Rice Flour too, yet to try.
• Adding Coconut Powder gives a texture to the Pumpkin Dumplings/Mathanga Pidi.
• Using ground coconut remains from making Coconut Milk gives a dry powder.
• Alternatively can use powdered Desiccated Coconut.

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PALLIPALAYAM CHICKEN

      Tamil Nadu Cuisine has notable regional delicacies from every region.  Though Chettinaad Cuisine comes to our mind, Kongunadu Cuisine stands apart for its tight-knit culinary traditions and cornucopia of fine ingredients & authentic tastes.  Kongu Nadu is a region comprising of Coimbatore, Tirupur, Erode, Pollachi, Udumalpet, Kangeyam, Avinasi, Palladam, Palani, Mettur, Karur, Salem, Athur, Namakkal, Dharapuram, hope I didn't miss any.
    Kongu Cuisine is unique for its use of fine ingredients.  We can see that most of the recipes use locally grown products like Coconut, Groundnut, Sesame Seeds, Ginger and Turmeric. Authentic recipes always are a simple reflection of tradition and culture. It clearly states the way of life and how locally grown produces were incorporated in their Cuisines in the best possible way.
     Pallipalayam Chicken is an authentic recipe from Kongu Cuisine, a spicy Chicken Fry Recipe from Pallipalayam near Erode(Tamilnadu, South India). Chicken Pieces are cooked along with Coconut bytes in spices on a low flame until each piece is well coated with the dry masala and it turns fragrant.  Coconut Slices surely give a nice flavour to the dish. Add ample of Pepper Powder for a spicy Pallipalayam Chicken.
     I remember the first time I had this Pallipalayam Chicken, was about 14 years back, in a highway shack, a roadside Dhaba near Erode.  It has been a habit since our dating days that if we are outing together, he would always(mostly) take me for a long drive to his work site.  My workaholic husband!!!  To date the habit continues, during his busy days, I have always felt these moments as some quality time with him. It was during one of such visits, way back home we dropped in by a Dhaba for dinner. My husband ordered some Rotis and Green Moong Curry along with Butter Chicken and this Pallipalayam Chicken. Spicy and Dry side dish prepared with Chicken and Coconut pieces, even the flavours were not overwhelming, but the dish was amazing.
     I figured out that the recipe to be simple with minimal ingredients, trusting the taste instincts I tried the recipe all on my own the very next day.  I used Big Onions then and had also added some whole spices like cloves and cinnamon to the recipe realizing later that there were no flavours of those spices in the recipe.  Most of the authentic recipes from Kongu Cuisine uses Shallots in it.  So I altered my recipe with Shallots and tried adding more Pepper powder.  With few tries, I was able to perfect my recipe.



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Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes


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HOW TO MAKE PALLIPALAYAM CHICKEN

 

INGREDIENTS :

For Pallipalayam Chicken :

Chicken  -  1/2 Kg
Coconut Pieces  - 1/2 Cup
Salt  -  To Taste

To Splutter and Sauté :

Mustard Seeds -  1 Tsp
Fennel Seeds  -  1 Tsp
Curry Leaves  -  1 Sprig
Dry Chillies  -  10 Nos.
Oil  - 2-3 Tbspn

Pound Coarsely :

Shallots  -  20 Nos.
Garlic  -  10 Cloves
Ginger  -  1" Piece

Spice Powders :

Turmeric  -  1 Tspn
Red Chilli Powder  -  2 Tspn
Coriander Powder  -  3 Tspns
Pepper Powder  -  3 Tspns

To Garnish :

Coriander Leaves  - Few
Curry Leaves  -  1 Sprig

METHOD :

• Clean, wash and cut the Chicken into small pieces.
• Cut coconut into thin pieces.
• Pound the Shallots, Ginger and Garlic, coarsely.
• Heat oil, splutter Mustard Seeds, Fennel Seeds and Curry Leaves.
• Add Dry Chillies and Coconut Pieces into it and fry for a while.
• Add the pound Shallots, Garlic and Ginger into it and sauté well.
• Add Chicken pieces to it and sear until the colour changes.
• Add  Turmeric Powder, Red Chilli Powder and Coriander Powder and mix well.
• Fry this for a while on a very low flame until the raw flavour goes.
• Sprinkle some water just enough for the Chicken to cook.
• Cook this on a very low flame until the Chicken pieces turn soft & cooked.
• Sprinkle some Pepper Powder and leave it on a low flame until the chicken is totally dry and coated well with the spice powders.
• Garnish with Curry Leaves and Coriander Leaves.
• Serve Pallipalayam Chicken hot, along with Rice, Biriyani or any other dish of your choice.
• Pallipalayam Chicken goes well with Chapatis & Roti/Parotta too.

NOTES :

• Shallots give an authentic taste to the dish.  Can also use big onions.
• Pound the Shallots, Garlic and Ginger coarsely with a mortar and pestle.
• Do not grind them into a paste, which will totally alter the taste of the dish.
• Using coconut pieces are optional.
• Adjust the spices to suit your spice level.
• Pallipalyam Chicken is a dry dish, adjust the consistency to suit your palate.

PARUPPU THOGAYAL

      Paruppu Thogayal/Thuvayal is a simple Lentil Chutney prepared with Tuvar Dhal, Dry Red Chillies, Coconut and some seasonings.  This is a simple recipe which can be served along with steamed Rice or along with Idli, Dosa and Uthappams.  Paruppu Thogayal is a traditional South Indian Dish.  It is very light to the stomach and aids digestion.
     Paruppu Thogayal, Rasam, Sutta Appalam is one common and best combination for a simple South Indian Lunch menu.  Serve steaming hot Rice and this wonderfully flavoured Paruppu Thogayal with a drizzle of melted Ghee.  The texture of Paruppu Thogayal along with rice, ghee and accentuating aroma imparted from well roasted Tuvar Dal leaves a refreshing feel overall.
      Paruppu Thogayal is one similar recipe as Chuttaracha Thenga Chammanthi where all the ingredients are roasted until fragrant and especially tamarind is roasted directly over the flame, slowly and carefully without burning it and then, they are traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi.  Grinding them traditionally in a Stone Mortar and Pestle, brings out the natural oil from the ingredients, making the Paruppu Thogayal tasty and nutritious.
      Paruppu Thogayal can be ground in a mixer-grinder or in a small blender jar/coffee grinder.  Add very little or no water while grinding Paruppu Thogayal. Can use a combination of Tuvar Dhal and Bengal Gram Dhal for the recipe, but I have prepared Paruppu Thogayal using just Tuvar Dhal in this recipe, I have added Garlic Cloves and Asafoetida to cut down the gastric effect from Dhal.

Cuisine - South India
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

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

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INGREDIENTS :

Tuvar Dhal - 1/3 Cup
Coconut - 1/4 Cup
Dry Red Chillies - 6 Nos.
Garlic - 3 Nos.
Curry Leaves - 1 Sprig
Tamarind - 1 Small Lime Size
Salt - To Taste
Asafoetida - a Pinch
Oil - 2 Tbpsn

 

 METHOD :

• Insert the Tamarind into a skewer and char it on a direct flame until the colour changes, for about 10-15 seconds. Keep this aside.
• Heat Oil, roast the Dry Red Chillies until they fluff up.
• Add Tuvar Dhal and roast it until they turn into slightly golden brown in colour and aromatic, on a very low flame.
• Add Garlic Cloves and Salt to the above ingredients, fry until garlic is well sautéed.
• Saute on a very low flame until they turn dry.
• Add Curry leaves, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
• Add Asafoetida Powder to the above and give a quick stir.
• Switch off the flame and allow this mixture to cool.
• Grind Paruppu Thogayal into a smooth paste in Mortar and Pestle or in dry blender jar.
• Do not add water while grinding Paruppu Thogayal. 
• Paruppu Thogayal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee over it.
• Goes well with Dosa, Idli and Uthappam too.

Notes :

• Can substitute half the amount of Tuvar Dhal with Bengal Gram Dhal for this recipe.
• Can also do this with coconut slices.  If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
• Adjust the amount of Red Chillies and Tamarind to your preference. 
• Charring the Tamarind over direct flame gives a slight smoky flavour and brings out the sweetness from the tamarind.
• If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
• Roast all the ingredients on a very low flame until they turn into golden brown in colour and aromatic.
• Care should be taken not to burn the ingredients, which would spoil the taste of the Paruppu Thogayal.
• This is a dry Thogayal/Thuvayal, grinding it with mortar and pestle (Ammikkal) yields best results.
• Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
• Adding Garlic cloves to the Paruppu Thogayal is truly optional.

CARROT KHEER

      When it comes to Desserts, we Indians love to flaunt it with innumerable variations to suit any occasion, mood and season on the whole. Desserts laced with Milk/Coconut Milk and aromatics, desserts soaked in Sugary syrups or Sweetened with Sugar, Jaggery or Palm Sugar. Many Indian Desserts and Indian Sweets line up the queue with sheer pride and tradition have given a part to play at cue.
      Kheer as such is an Indian Dessert with two distinctly unique origins - 'Payas', as of traditional ancient Indian Cuisine and Sheer, with strong roots from Middle Eastern countries. Though Rice is the basic ingredient used in Kheer, Vermicelli/Nuts/Paneer/Dry Fruits/Fruits or Vegetables are incorporated into exotic varieties of Kheers and Payasams.
     Carrot Kheer is one such version, where Carrots serve as a basic ingredient along with Milk and Sugar, with a note of Ghee and garnished with roasted Nuts. Grated Carrots are sautéed in Ghee and then slow cooked in Milk and Sugar until it reaches a perfect texture.

Cuisine - Indian
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

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

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INGREDIENTS :

Carrot – 2 Cups
Milk – 11/2 Cups
Condensed Milk - 1/2 Cup
Sugar – 2-3 Tbspn
Cardamom - 4-5 Pods
Ghee – 3 Tbspn
Cashew nuts – 8 -10 Nos.
Almonds - 8-10 Nos.
Saffron – Few Strands(Optional)

HOW TO MAKE CARROT KHEER

CARROT KHEER

METHOD :

• Peel, Wash and Grate the Carrots and keep it aside.
• Cut Cashew nuts and Almonds into small pieces and keep them aside.
• Soak Saffron strands in few tablespoons of cold milk.
• Heat 1 Tbspn of Ghee in a pan and roast the Cashew nuts and Almonds on a low flame until they turn into a slight golden brown colour.
• Remove it with slotted spoons and keep it aside.
• Heat the remaining 2 Tbspns of Ghee in a non-stick/heavy bottomed pan.
• Sauté the grated Carrots for about 8-10 minutes on a low flame until it becomes translucent and raw flavour goes, stirring frequently.
• Pour the milk into the sautéed Carrots and allow it to boil, stirring frequently.
• Once the Carrot is cooked, pour in the Condensed Milk and mix well.
• Grind the Cardamom Pods along Sugar into a fine powder and add it to the above Carrot mix.
• Allow it to boil on a very low flame for about 5-10 minutes, stirring frequently.
• Pour in the soaked Saffron strands along with the milk and give a quick stir.
• Switch off the flame once the Carrot Kheer reaches the desired consistency.
• Garnish Carrot Kheer with roasted Cashew nuts and Almonds or any dry fruits and nuts of your choice.
• Serve hot or cold.

 

NOTES :

• Care should be taken not to burn or brown the Carrots while Sautéing.
• Stir continuously on a low flame.
• Some recipes call for Cooking the Carrots slices in milk and then grinding them into a puree.
• Can try the same recipe with Carrot Puree.
• Can add few blanched and ground Almonds for a richer version of Carrot Kheer.
• Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
• Stir the Carrot Kheer frequently while cooking.  
• Can garnish Carrot Kheer with your choice of Nuts and Dry Fruits.
• Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
• Carrot Kheer tends to become thicker once cooled down, pour some milk and adjust accordingly.
• Can refrigerate the Carrot Kheer and serve it chilled too.

PAV BHAJI MASALA

      If Chillies were brought into India during Colonisation, then the brilliance of incorporating them into Exotic Spice combinations was purely Indian.  A wide array of Spice Powders with various combinations and flavours can be found throughout the length and breadth of India and in places where Indians have taken it along with them.
      Pav Bhaji Masala is a wonderful combination of Spices with flavours accentuating from the Spices used in it with a mild note of tanginess from Amchur (Dry Mango Powder).  Freshly made Pav Bhaji Masala is the soul of Bhaji, the vegetable blend served along with Pav Buns. Do not limit the use of this Pav Bhaji Masala to just prepare Bhaji, can try preparing a variety of Indian Subzis and Pulaos with this Spice Powder.
     Choose the fresh and good quality of whole spices for Pav Bhaji Masala.  Perfectly mixed spices will yield the most flavourful Pav Bhaji Masala. And the major factor to get the flavours as new as it is every time you use it,  store them in airtight containers kept away from heat, sunlight and moisture. If you get everything right, then it will stay good for months.

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Cuisine - Maharashtrian (North Indian) 
Recipe Type - Spice Powder
Spice Level - Medium
Difficulty - Easy
Yields - 100-150 Gms
Author - SM

Preparation Time - 5-10 Minutes
Cooking & Grinding - 5-10 Minutes

INGREDIENTS :

Dry Red Chillies - 5-7 Nos.
Coriander Seeds - 1/4 Cup
Cinnamon  (1" Piece) - 6-7 Pieces
Cloves - 10 Nos.
Star Anise - 2-3 Flowers
Black Cardamom - 2-3 Pods
Peppercorns -1 Tspn
Mace(Javitri) - Few Strands
Cumin Seeds - 4 Tbspn
Fennel Seeds -  2 Tbspn

Do Not Roast:

Dry Ginger (1" Piece) - 2 Nos.
Nutmeg - 1/2 Tspn
Black Salt - 2 Tspn
Turmeric Powder - 1 Tspn
Amchur Powder (Dry Mango) - 2 Tbspn

METHOD :

• Dry roast all the ingredients one by one (starting from bigger ones followed by the next in size) in a very low flame until they are totally dry and fragrant.
• Roast Cumin Seeds and Fennel Seeds until they pop, on a very low flame.
• Roast all the spices until they turn aromatic and keep them aside.
• Allow the ingredients to cool.
• Do not roast Dry Ginger, Turmeric Powder, Amchur Powder and Nutmeg.
• Finally, add Turmeric Powder, Amchur Powder, Dry Ginger, Nutmeg and Black Salt to the above ingredients.
• Grind them into a smooth powder in a coffee grinder or in a mixer-grinder.
  

NOTES :

• Can dry the ingredients in sun, but it is totally optional.
• Care should be taken not to burn the ingredients.  It would totally spoil the taste of the Pav Bhaji Masala.
• Roast all the ingredients on a very low flame starting from bigger ones followed by the next in size.
• 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 together finally.
• Store the ground Pav Bhaji Masala in an airtight container in a dry place away from heat and sunlight.
• Do not use a wet spoon or wet hand while using the powder.
• Proper storage and handling will increase the shelf life of the Pav Bhaji Masala.
• Pav Bhaji Masala Powder can be used in dishes like Pulaos, Curries and in the preparation of Indian Subzis too.