Essence of Life

MALLIGA POO IDLI /KUSHBOO IDLI

     How this Idli came to be called as Kushboo Idli is a wonder. There swept an ultimate craze for Tamil Cinema Actress Ms.Kushboo that the fans went to the extreme of building a temple for her, just name an Idli is an under-rated tone compared to the former. Though whoever named the dish, has taken it more aptly. I think there couldn't be a more suitable name for the dish. So Voluptuous is the Idli, least to mention the actress then...
     Though it was/is originally called, Malliga Poo Idli/Mallige Idli(as soft and white as a Jasmine), I feel that, Malliga Poo Idli found its popularity in Tamilnadu when it was newly named as Kushboo Idli. The Kushboo fever took over the restaurants as well in 90's. Kushboo Idlis are quite soft, spongy and white in colour. The reason behind the texture and colour of Kushboo Idli is the addition of Sago(Sabudana/Javvarisi) and Baking Soda.
   This Kushboo Idli Recipe was jotted down from a TV show by Chef. Damodar, where he adds just Two Castor Seeds(Kottamuthu) along with other ingredients instead of Baking Soda. Even my maid used to say if you add Castor seeds while grinding the batter for Idlis,' Idli Pandhattam Varum' (Idli would turn out to be like Balls) and she used to meticulously collect it from a nearby tree and bring it for me then. As I couldn't get Castor Seeds here in Malaysia I have prepared the recipe with Baking Soda. Kotta Muthu is nothing but the Amanakku Vithai(Castor Seeds) used for preparing Castor Oil/Amanakku Ennai/Vilakkennai(For Food Safety about Castor Seeds, scroll down).
     It was during some time in 1996, the restaurants catered Kushboo Idli officially, I was hospitalized for a week as I was down with Viral Fever. And you know when you are down with fever, loss of appetite, vomiting, diarrhoea etc & etc., a South Indian doctor would suggest you eat Steamed food mainly Idli or Rice Porridge. As said before, any chance of avoiding Kanji/Porridge would be my priority, so I survived with Idlis and especially KUSHBOO IDLIS(with Sugar) three meals a day for a week, no Chutney, Sambar etc., When Tamilnadu was in the frenzy of Kushboo Fever, I was down with Kushboo Idli Fever. That was the only food I had an appetite for. Even my FIL comforted me by saying, don't worry I will take you to Angannan Biriyani once you are well, knowing my craze for Biriyanis.

For more TIFFIN ITEMS, Click here...

Cuisine - South Indian
Course - Main Course

Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 8-10 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 20 - 30 Minutes

INGREDIENTS :

Idli Rice/Par-boiled Rice - 3 Cups
Sago/Sabudana/Javvarisi - 3/4 Cup
Urad Dhal - 1 Cup
Salt - To Taste
Castor Seeds(Kotta Muthu) - 2 Seeds or Baking Soda - a Pinch

METHOD:

For Kushboo Idli Batter :

Wash & Soak Sago in 11/2 Cups of Water.
If you are using Castor Seeds, gently break the seeds and use the white part of it.
Soak the Castor Seeds along with Sago.
Clean, Wash and Soak Idli Rice/Par-boiled Rice in ample of Water.
Clean, Wash and Soak Urad Dhal in ample of Water.
Soak the ingredients separately for about 8-10 hours or overnight.
First, add the soaked Sago along with the water used to soak it(do not drain the water) into a Mixer/Grinder.
Grind the Sago along with the Castor Seeds into a smooth paste, it will take about 15-20 minutes.
Make sure there are no lumps in the ground Sago paste.
Transfer the Sago paste into a bowl and keep it aside.
Next, drain the Urad Dhal and grind it with little water at a time in a Mixer/Grinder.
If grinding the batter in a Mixer/Blender use Ice-cold water.
Add water at intervals and grind Urad dhal into a soft and fluffy batter.
Transfer the Urad Dhal batter from the mixer/grinder into a bowl.
Now drain the soaked rice and grind into a fine paste.
Add about 3/4 Cup to 1 Cup of Water to grind the rice
Transfer the Rice batter from the mixer/grinder, mix it along with Sago Paste and Urad Dhal batter.
Mix all the ingredients with hands until well incorporated.
Add Salt to the batter at this stage or alternatively allow the batter to ferment and then add Salt to the Kushboo Idli batter.
Close the bowl with a lid and allow the batter to ferment for about 8-10 hours/overnight.
It might take longer to ferment if you are living in a cold place.

Steam Cooking Kushboo Idli/Malliga Poo Idli :

Smear the Idli plates with oil and keep it aside.
Pour water into the Idli Chembu/Steamer, cover and allow it to boil for about 10-12 minutes on a medium-high flame.
Once the Batter is well-fermented beat it well, this will help incorporate air into the batter.
If you haven't added Castor Seeds while grinding the Idli batter, take 3 Cups of Kushboo Idli Batter in a separate bowl, add a pinch of Baking Soda and mix it thoroughly.
Pour a ladle of batter into each slot in the Idli Plate and keep it aside
Once the steam builds, stack the Idli Plates and carefully place it into the Idli Chembu/Steamer.
Cover the lid tightly and Steam cook Malliga Poo Idli/Kushboo Idli.
Steam cook the Idlis on a high flame for 3-5 Minutes, lower the flame and cook for other 7-10 minutes or until the Idlis are no more sticky.
The right time to remove the Idli is when the aroma of freshly cooked Idli starts to waft around.
Switch off the flame and leave the Idli Plates aside for 2-3 minutes.
Dip a Spoon in cold water and carefully remove Malliga Poo Idli/Kushboo Idli from the Idli Plates.
Serve Malliga Poo Idli/Kushboo Idli hot with Sambar or your choice of Chutney.
I personally prefer Malliga Poo Idli/Kushboo Idli with curries like Kurma, Mutton Kuzhambu, Naattu Kozhi Kulambu, Thakkali Kuzhambu, Chettinaad Style Fish Curry, Chicken Curries, Mutton Curries etc.,

STEAM COOKING THE IDLIS IN A PRESSURE COOKER:

*Can steam cook the Idlis in a Pressure Cooker too. Fill the Cooker with some water, place the Idli plates inside the Pressure Cooker, cover the lid of the Pressure cooker and steam cook the Idlis. (Do not place the Pressure Regulator in the Vent Pipe). Steam cook the Idlis on a high flame for 3-5 Minutes, lower the flame and cook for other 7-10 minutes.

NOTES :

Do not drain the water from the soaked Sago/Sabudana.
The Sago/Sabudana might take some time to grind.
Make sure there are no lumps after grinding.
Just two Castor seeds would be more than enough for the amount of ingredients used in this recipe, adding more Castor seeds will make the batter bitter.
Using ice water while grinding Urad Dhal helps in not heating up the mixer/grinder while grinding.
Do not add too much of water to the batter, at any stage.
A watery batter doesn’t ferment well and the Idlis would turn out to be flat and hard.
Mix the Idli batter thoroughly once it has fermented and then store it in the refrigerator.
If you are not adding Castor Seeds use Baking Soda.
Add Baking Soda to the Batter just before steam cooking Kushboo Idlis.
So add Baking Soda to the batter which you are using.
Use the Kushboo Idli Batter within 2-3 days.

________________________________________________________________________________

Important : Food Safety

Castor Seeds/Kottamuthu can be extremely allergic to some people. Use with caution. Raw Castor Seeds/Kottamuthu is considered to be extremely toxic. Castor seeds are sometimes used in traditional therapies, contain ricin one of the most toxic substances known.
*Castor Seeds/Kottamuthu & Castor Oil is widely used in traditional medications. Castor Oil is used as a natural laxative.

For more information about Castor Bean Poisoning, Click here...

DO NOT INGEST CASTOR SEEDS.

January 21, 2019 No comments

January 18, 2019 No comments

ROSE KULFI RECIPE/SHAHI GULAB KULFI

     3 Years back I wrote my first blog post and since then, blogging has become my daily chore. Today I am celebrating, literally celebrating on my own, the 3rd Anniversary of my blog - 'Essence of Life - Food' along with my 23rd Wedding Anniversary. Blogging keeps me going, occupies my free time and I have learned(read) a lot in these 3 years than ever before. As a matter of fact, I have started to think and plan a lot for my blog recently, I realised I am occupied with my blog more than ever...
     Whenever I meet a person, maybe an old friend, acquaintance or somebody new after the regular talks, the next thing they always ask me is what I do, whether I work and such... this question comes with real curiosity. For the people who know me well, they wonder why I don't work, how I turned up into a fulltime homemaker... how I spend my free time...
    To be true, even before I realised what I was doing, home, kids and my husband had taken all my time and I did my daily chores with such passion and dedication that I never felt that I even had some free time. I keep myself so much occupied with my own interests - husband and kids on the first hand, then comes reading - not a day goes by without reading, then comes cooking and trying new recipes. And almost every day I had to sit with my kids to tutor them, the subject I knew, then came the subjects & language I learned for them, I was always backing my kids, teaching them and all the way long growing up with them. And it is just a year before when my daughter finished her school that I felt I had more time rather than before.
      But only recently, when asked, I have started to say that I am a Food Blogger. But the next question really puts me off when they ask how this really works and do you make any MONEY out of it. I am always in search of the right words to explain how it works, and coming to money... I have to say... NO, no I don't make money out of this blog. Ya, this is a site with advertisements, but I don't make a living out of it. Then comes the next question, if at all so, why am I doing this? What I can say them is that certain things bring more Happiness and Satisfaction.

ROSE KULFI RECIPE/SHAHI GULAB KULFI

Lets cut the crap and talk about ROSE KULFI/SHAHI GULAB KULFI. KULFI has become the most frequented Dessert at home and the major reason behind it is my husband. I can see him walking to the fridge up and down when I stack Kulfi and within no time it gets over. So when I was frequenting with Kulfis, I thought would give a twist by making Rose Kulfi and there came the idea when I was preparing Rose Milk with Rose Syrup one day.
"A Rose is a Rose is a Rose... "- as said by Shakespeare and one of my husband's Favourite Quotes... The flower or the colour or the redolence, I am not sure which appeals me, But the elegant & exotic Rose has always been my favourite flower.

Roses loved by the Mughals, Persians and Greeks, a symbol of Love is a gorgeous flower which is refreshing, mesmerizing, calms you down and cools down your senses. This Rose Kulfi/Shahi Gulab Kulfi is an easy recipe prepared with Milk and Rose Syrup as basic ingredients. Rose Kulfi as such is an aromatic treat which will soothe our senses with its delightful colour, aroma and taste.

For more recipes on KULFI, click here...

Cuisine - Indian
Recipe Type - Ice Cream, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 15 - 20 Minutes
Freezing Time - 6 -8 Hours/Overnight

HOW TO MAKE ROSE KULFI/SHAHI GULAB KULFI

ROSE KULFI RECIPE/SHAHI GULAB KULFI

INGREDIENTS :

Rose Syrup - 1/2 Cup
Milk - 4 Cups
Condensed Milk - 2 Cups
Milk Powder - 8 Tbspns
Khoya/Mawa - 11/2 Cups
Sugar - 1 Cup
Cardamom Powder - 11/2 Tspn
Saffron - Few Strands(Optional)

To Garnish:

Cashew Nuts - 10 to 12 Nos.
Almonds - 10 to 12 Nos.
Pistachios - 10 to 12 Nos.
Dried Rose Petals - few (optional)

METHOD :

Dissolve Saffron strands in few teaspoons of milk and keep it aside.
Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
Add rest of the Milk to the Milk Powder Paste, along with Condensed Milk, Sugar and mix well.
Bring this Milk Mix to boil on a very low flame for about 20-30 minutes, stirring occasionally.
Scrap the sides in between.
Add Mawa/Khoya and mix well, preferably using a whisk.
Leave this on a very low flame stirring thoroughly.
Care should be taken not to burn the mix and make sure there are no lumps.
Pour in the Rose Syrup and mix well.
Leave this on a low flame for about 2-3 minutes.
Add Cardamom Powder, dissolved Saffron and mix well.
Switch off the flame and allow it to cool.
Freeze the Mix for about 2-3 hours until half set.
Remove the mix from the freezer and whip it up in a blender or with an egg beater for few minutes.
Pour this into Kulfi moulds.
Garnish Rose Kulfi with slivered nuts and dried Rose Petals.
Again freeze it for about 8-10 hours or until well set.
Serve Rose Kulfis chilled.

NOTES :

If you feel the mix is watery can add 1 tspn of Corn Starch.
Use a wide heavy-bottomed pot to simmer the Milk Mix.
The large surface area of the pot will speed up the process.
While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Kulfi.
Adding Mawa/Khoya is truly optional for Rose Kulfis, I add them to give a rich texture.
For a soft Rose Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
I have used the Rose Syrup(sweet version), so I have adjusted the amount of sweetness to my preference in the recipe.
Can also use fresh/dried Rose Petals, Rose Essence/Rose Water to flavour this Rose Kulfi.
Pour only 3/4 of the level in the mould, while freezing, as it tends to expand.

HOW TO REMOVE KULFI FROM THE MOLD:

Run each mould with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mould in the bowl for few seconds.
Carefully invert the mould on a serving plate holding on to the stick.
Alternatively, can twist the mould between your palms of both of your hands.
The idea is to make the mould warm so that Kulfis come out clean from the mould.
Both ideas work best.

January 17, 2019 No comments

KALKANDU PONGAL /KALKANDU SADHAM

     Festivals, as a matter of facts calls for traditional dishes, mostly prepared for the occasion. Pongal is a harvest festival celebrated in Tamilnadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing. It is a four-day long festival celebrated at the nook and corner of Tamilnadu. As Rice is the staple crop grown in South India, along with other local dishes comes along a variety of Pongal recipes which is quite reminiscent of the festival. Though variant methods are prevalent throughout South India, Sarkkarai Pongal/Chakkara Pongal, Akkaravadisal, Kalkandu Pongal/Kalkandu Sadham, Ven Pongal are few which follow the mark during the season.
     Kalkandu Pongal/Kalkandu Sadham is an easy Pongal recipe prepared with Raw Rice cooked in Milk, sweetened with Rock Sugar/Kalkandu, flavoured with Cardamoms and garnished with Cashewnuts and Raisins roasted in Ghee. This creamy delight is yet another authentic dish from Madapalli(Temple Kitchen).
     This Kalkandu Pongal/Kalkandu Sadham is a simple recipe which can be prepared at home for any occasion/festival. Above all this Kalkandu Pongal is a major Naivedhyam/Prasadham served in most of the temples or during Poojas at home. And especially Kalkandu Pongal/Kalkandu Sadham is served as a prasadham in Chidambaram Natarajar Temple. As any other prasadham, Kalkandu Pongal/Kalkandu Sadham served in temples have a special note of taste and flavour which is quite divine.

For more PONGAL RECIPES, Click here...

Cuisine - South Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM

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

HOW TO COOK KALKANDU PONGAL/KALKANDU SADHAM

INGREDIENTS:

To Cook Rice :

Raw Rice - 3/4 Cup
Milk - 1 Cup
Water - 1 Cup
Salt - a Pinch(Optional)

For Kalkandu Pongal/Kalkandu Sadham:

Rock Sugar/Kalkandu - 3/4 Cup
Cardamom - 4-5 Pods
Milk - 1/2 Cup
Ghee - 3 Tbpsns
Cashew nuts - 10-12 Nos.
Raisins - 1 -11/2 Tbspn

METHOD :

To Cook Rice :

Clean and wash the Rice for 2-3 times or until water runs clear.
Drain the Rice and add it into heavy bottomed pan/place it inside a bowl with a lid in a Pressure cooker.
Pour Milk, Water and a pinch of Salt to the Rice and give a quick stir.
Cover the Pressure cooker and cook for 3 Whistles on a high flame.
Lower the flame and cook for other 2-3 whistles.
Switch off the flame and allow the pressure to release.

For Kalkandu Pongal/Kalkandu Sadham:

Grind the Rock Sugar/Kalkandu & Cardamom Pods in a mixer-grinder into a fine Powder and keep it aside.
Slightly mash the cooked Rice, add the powdered Rock Sugar/Kalkandu & Cardamom powder to the cooked Rice and mix well
Leave this on a very low flame until the powdered Rock Sugar/Kalkandu is well absorbed into the Rice.
Pour in 1/2 Cup of Milk and cook on a low flame until you get the desired consistency.
Meanwhile heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
Pour this onto the Kalkandu Pongal/Kalkandu Sadham and mix well.
Serve Kalkandu Pongal/Kalkandu Sadham hot with a hearty drizzle of Ghee over it.

NOTES:

Can prepare the same dish by adding Moong Dhal, (if using Moong Dhal use,1/3 Cups).
Dry Roast the dhal on a medium flame until it turns fragrant before cooking the Dhal with Rice. (over roasting can alter the flavour of the dish).
If using Dhal in the recipe add extra 3/4 Cups of Water.
Adjust the amount of Milk & Water as for your rice variety.
Powder the Rock Sugar before adding it to the cooked Rice.
Alternatively, if you are adding the whole Rock Sugar, can melt it with some water and pour it onto the Rice.
Do not over boil the Rock Sugar mix. We don't need to boil it into string consistency.
Adjust the sweetness to suit your taste preference.
Adding extra ghee is strictly optional, but gives a wonderful flavour to Kalkandu Pongal/Kalkandu Sadham.

January 16, 2019 No comments

AKKARAVADISAL RECIPE - AKKARA ADISIL

Akkaravadisal/Akkara Adisil is a divine sweet made in the temples of Srivilliputhur and Sri Rangam. Srirangam Temple has an inscription that mentions the method of preparing Akkaravadisal and the honours with which it should be served. Akkaravadisal is an authentic Iyengar(Vaishnava) Delicacy usually prepared as an Offering to God (Prasadham/Naivedhyam) during the month of Margazhi, a Tamil month(mid of Dec to mid of Jan). Akkaravadisal is offered to Lord Vishnu in Sri Rangam Temple on the auspicious Day of Panguni Uthiram.
Akkaravadisal is a heavenly combination of Rice & Moong Dhal cooked in Milk, sweetened with Jaggery Syrup, flavoured with Cardamoms, edible camphor, Cashewnuts & Raisins along with copious amount of Ghee which gives a melt-in-mouth texture. Sweet Pongal/Sarkkarai Pongal comes from the same regime, but is the simpler version of the former. The taste and flavour of this dish are elevated by traditional cooking methods used in Madapalli (Temple Kitchen), slow cooking in Wooden Fire in a Bronze Pot. As a part of Pongal, I thought I could share the recipe for Akkaravadisal which is my favourite.

This particular dish has a lot of significance and mentions in history and mythology.

Andal expresses her deep love for the Lord through her verses in Thiruppavai and Akkaravadisal gets a special mention in her verses.

Nooru Narum Pozhil
Malinrunchlai Nambikku Naan
Nooru Thadavil Vennai
Vainerndhu Paravi Vaithen
Nooru Thada Nirainda
AKKARA ADISIL Sonnen
Yeru Thiruvudaiyan

Indru Vandhu Ivai Kollunkolo...

Which means,
Oh, the divine Lord, who lives in the fragrant garden of Thirumaalirunjolai,
I have filled a hundred pots of Butter
And a hundred brimming pots of Akkara Adisal
Will the most praised Lord come & accept it today?

Koodaravalli is an auspicious day observed on the 27th day of the Tamil month Marghazhi as a part of PAVAI NOMBU. For each day of Margazhi, Sri Andal sang a verse of Thirupavai in the praise of Lord Vishnu. In her 27th Pasuram she along with other Gopikas, will happily dress and adorn herself with various ornaments and share Akkaravadisal, the sweetest and divine dish to mark the end of PAVAI NOMBU. The preparation of Akkaravadisal is similar to Sweet Pongal /Sakkarai Pongal with a couple of differences like the Rice and Dhal are cooked entirely with milk and copious amount of ghee, as Andal herself stated that the ghee should drip down the elbows in Akkaravadisal.

The verse goes as such...

27th Pasuram from Thiruppavai

Koodarai Vellum Seer Govindha! Unthannai
Paadiparai Kondu Yaam Perum Sammaanam
Naadu Pugazhum Parisinaal Nandraga
Soodagame Thol Valiye Todesevippove
Paadagame Yenranaya Palkalanum Yamanivom
Addaiuduppom Athan Pinne Parchoru
Moodanei Peithu Muzhangkai Vazhivara
Koodi Irundhu Kolirnthelo Rembavai

I always remember the verses from 'Nalayira Divaprabhandham' by 'Mudharakavi Azhwar' about Lord Shri Krishna -

Annikkum Amuthoorumen Naavirkke!!!

Which means,

'He who is sweet to my tongue(taste) as nectar!

Whenever I eat Akkaravadisal, and if it is a prasadham the note goes to an extra level.

For more PONGAL RECIPES, Click here...

Cuisine - South Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM

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

HOW TO COOK AKKARAVADISAL - AKKARA ADISIL

AKKARAVADISAL RECIPE - AKKARA ADISIL

INGREDIENTS:

To Cook Rice & Dhal:

Raw Rice - 3/4 Cup
Moong Dhal - 1/4 Cup
Milk - 31/2 Cups

Water - 2 Cups
Salt - a Pinch (Optional)

For Jaggery Syrup:

Jaggery - 3/4 Cup
Water - 1/2 Cup
Ghee - 1 Teaspoon

For Akkaravadisal/Akkara Adisil:

Ghee - 1/3 Cup
Cashew nuts - 10–12 Nos.
Raisins - 1 -11/2 Tablespoons
Cardamom - 4–5 Pods
Saffron - few Strands (Optional)

Edible Camphor - a Pinch (Optional)

METHOD :

To Cook Rice & Dhal:

Clean and wash the Rice and Dhal for 2–3 times or until water runs clear.
Drain the Rice-Dhal mixture and keep it aside.
Heat Ghee in a pan and roast the Rice Dhal Mixture for about 5–7 minutes until the colour changes slightly, and it turns fragrant. (Do not over roast)
Add Rice Dhal Mixture into heavy bottomed pan/place it inside a bowl with a lid in a Pressure cooker.
Pour 2 Cups of Water and 2 Cups of Milk and a pinch of Salt to the Rice Dhal Mixture and give a quick stir.
Cover the Pressure cooker and cook for 3 Whistles on a high flame.
Lower the flame and cook for another 3–5 whistles.
Switch off the flame and allow the pressure to release.

For Jaggery Syrup:

Melt Jaggery with 1/2 a Cup of Water and a Teaspoon of Ghee, on a medium-low flame until the Jaggery pieces dissolve completely, and it starts to boil.
Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.

For Akkaravadisal/Akkara Adisil:

Grind Cardamom Pods with Mortar and Pestle into a fine Powder and keep it aside.
Soak Saffron strands in a few teaspoons of Warm Milk and keep it aside.
Slightly mash the cooked Rice and Dhal mix.
Pour the melted Jaggery to the above along with powdered Cardamom and mix well.
Leave this on a very low flame until Jaggery is well absorbed into the Rice and Dhal mix.
Pour in the remaining 11/2 Cups of Milk and mix well.
Cook this on a low flame for a few minutes.
Pour in the Saffron Milk and cook for another few minutes.
Meanwhile, heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
Pour this onto the Rice-Dhal Mixture and mix well.
Cook this on a low flame for a few more minutes until you get the desired consistency.
Pour in the remaining Ghee to the Akkaravadisal/Akkara Adisil and mix well.
Serve Akkaravadisal/Akkara Adisil hot with a hearty drizzle of Ghee over it.

NOTES:

Roasting both rice and dhal in Ghee enhances the aroma and gives an even texture while cooking.
Roast it on a very low flame until fragrant, over roasting can alter the flavour of the dish.
Adjust the amount of Milk as for your rice variety.
Use full-fat milk to cook Akkaravadisal/Akkara Adisil.
Can substitute half the amount of Milk with Water if you prefer a simple Akkaravadisal.
We need the rice and dhal to be well cooked, so a bit of extra Milk & Water would be needed (more than what we use normally for cooking the rice).
Do not over boil the Jaggery mix. We don't need to boil it into string consistency for Akkaravadisal.
Adjust the sweetness to suit your taste preference.
Adding extra ghee is strictly optional, but gives a wonderful flavour to Akkaravadisal/Akkara Adisil. Traditionally the Pasurams mention about the extra note of Ghee in Akkaravadisil.
Can flavour Akkaravadisal/Akkara Adisil with your choice of powdered Dry Ginger powder/Cloves/edible camphor. But adding these ingredients are purely optional.

January 15, 2019 No comments

January 10, 2019 No comments

January 07, 2019 No comments

RAVA KICHADI RECIPE

      If there is one Tiffin Item that I love the most then it is 'RAVA KICHADI', that I can eat this for any meal of the day. This was one of the dishes I learnt to cook during my school days from my friend Meenakshi. I would never miss a chance of ordering Rava Kichadi may be from Annapoorna Gowrisankar or CS Hotel, a small eatery near Coimbatore Railway Station. Hot Rava Kichadi with a note of Ghee and mild spices when eaten with Coconut Chutney or Sambar tastes divine.
   Rava Kichadi is one of the popular South Indian Tiffin items served for Breakfast/Dinner.   We can always find this Rava Kichadi in the menu list of most of the South Indian Restaurants. Even a Mini Tiffin platter at Annapoorna Gowrisankar & Saravana Bhavan has Rava Kichadi as one of the dishes. Even they serve Rava Kichadi as one of the dishes at South Indian Weddings for breakfast.
     My husband always comments that the Kichadi has less Semolina compared to Vegetables, though an overstatement and which has made me super-reduce the amount of Vegetables in Rava Kichadi, still my husband and kids tease me though.   Rava Kichadi is an easy recipe which can be prepared within minutes. Well roasted Semolina/White Rava, the perfect amount of Water and Ghee gives a soft texture to Rava Kichadi. Semolina/White Rava and Water Ratio in the recipe gives a foolproof Soft Rava Kichadi.

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

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

For more recipes on TIFFIN ITEMS, Click here...

HOW TO MAKE RAVA KICHADI

INGREDIENTS :

For Tempering :

Mustard Seeds - 1 Tspn
Urad Dhal / Black Gram Dhal - 2 Tspn.
Bengal Gram Dhal - 1 Tspn
Cashew Nuts - 10 -12 Nos.
Curry Leaves - 1 Sprig
Ghee/ Oil - 3 Tbspns

For Rava Kichadi:

White Rava / Semolina - 2 Cups
Onion - 1 No.
Green Chillies - 5-6 Nos.
Ginger - 1/2" Piece
Garlic - 2 Cloves(Optional)
Tomato - 1 No.
Turmeric Powder - 1/2 Tspn
Carrot - few pieces
Green Peas - few Nos.
Water - 6 Cups
Salt - To Taste

METHOD:

Dry roast Semolina(White Rava) until colour changes slightly for 5-8 minutes on a very low flame.
Keep it aside to cool down.
Chop Onions, Green Chillies, Garlic and Ginger.
Clean, Peel and cut Carrots into tiny cubes.
Peel the Green Peas and keep it aside.
Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal and Urad dhal until they turn into light golden brown in colour.
Add Cashew nuts to the above and fry until it turns into light golden brown in colour.
Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
Add Turmeric powder and give a quick stir.
Add finely chopped Tomatoes to the above and cook until tomatoes turn soft and oil separates from the mix.
Add Carrot, Green Peas and cook on a very low flame for few minutes.
Pour 6 Cups of Water into the pan and boil.
Add Salt to taste.
When Water starts to boil, lower the flame and add a tablespoon of Ghee or oil into it and give a quick stir.
Slowly add Roasted Semolina(White Rava) in small batches.
Stir continuously while adding the Semolina(White Rava) into the boiling water to avoid forming lumps.
Mix well and close the pan.
Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
Add some ghee(optional) and stir it at regular intervals.
Cook on a very low flame until Semolina (White Rava) turns soft.
Serve Rava Kichadi hot with Coconut Chutney & Sambar.

NOTES :

Perfectly dry roasted semolina plays a major role in the texture of Rava Kichadi.
Over-roasted semolina tends to become dry even after adding enough water, and under-roasted semolina turns gooey.
Can add few drops of lemon juice, if you prefer a slight tanginess in your Rava Kichadi.
Can add few teaspoons of Ghee to Kichadi, at the final stage too.
Adding Ghee to Rava Kichadi gives a nice flavour and gives a soft texture to the dish. Can substitute it with any Vegetable Oil too.
I usually add a small stick of Cinnamon, a Cardamom and 2-3 Cloves while tempering for Rava Kichadi.
Adding the above spices are truly optional, but gives a nice aroma to Rava Kichadi.

January 04, 2019 No comments

GINGER WINE

     Let's welcome this New Year with a toast, with my home-made, heartwarming Ginger Wine. Also my blog 'ESSENCE OF LIFE- FOOD' has completed 3 years and stepping into its 4th year this 2019.
     This Ginger Wine Recipe was in my mind for a long time, literally for years I should say. Every time I buy Ginger I buy a batch for this Ginger Wine, but I always procrastinate the process thinking, next time maybe. And after all these years, when I was thinking what Wine I could make for this year, I finally convinced myself to prepare Ginger Wine. And all the more I had few batches of Raisin Wine and Banana Wine already lying in my refrigerator.
     Ginger Wine is something quite warming, with a wonderful aroma, soothing and satisfying flavour. Fresh Ginger Roots give a wonderful aroma to the Wine along with a note of Spiciness from the dry chillies added to the Wine. Some recipes even call for adding Raisins and Yeast, but this ginger Recipe is prepared without adding Yeast. Also adding Caramelized Sugar to the Ginger Wine gives a fullness with a slight bitter note and yields a wonderful colour to the Wine.

Wishing you all a 'HAPPY NEW YEAR 2019'

Recipe Type - Wine
Difficulty - Medium
Yields - 11/2 Bottles
Author - SM

Preparation Time - 30 -45 Minutes
Brewing Time for Ginger Wine - 1 Week to 10 Days

For more WINE Recipes, Click here...

HOW TO MAKE GINGER WINE

GINGER WINE

INGREDIENTS:

Ginger - 1 Cup

Sugar - 3 Cups

Dry Red Chillies - 10-12 No’s.

Lemon Juice - of 2 Lemons

Water - 11/2 litres

Caramelized Sugar - 1/2 Cup.

METHOD:

Clean, peel and cut Ginger into slices.
Crush the Ginger slices( can briefly grind it coarsely in a mixer- grinder).
Collect the crushed ginger, and boil it along with Sugar, Dry Chilies and Water.
Boil it on a lower-medium flame for about 30 minutes.
Switch off the flame and allow it to cool.
Transfer the Ginger Mixture into a jar with a tight lid, big enough to hold the ingredients.
Alternatively, can store it in a Ceramic Jar/Earthen Pot/Bharani.
Cover the jar tightly.
Next day, add Lemon juice & Caramelized Sugar to the Ginger Mixture and give a quick stir.
Cover the jar and leave it aside.
Leave it to ferment for about a week to 10 days.
Stir the Ginger Mixture with a long wooden ladle daily and keep it covered.
After the fermentation period, strain the Ginger wine leaving the sediments apart.
Store the Ginger Wine in clean and dry bottles, preferably in the refrigerator.
Serve Ginger Wine with ample ice cubes.

NOTES:

Adding Caramelized sugar will give you a light golden brown coloured Ginger Wine with a slightly bitter taste.
Adjust the number of dry red chillies to suit your spice level( check how hot it is before adding it into the mixture)
I have used 12 nos of Dry Red Chillies, as the ones I get here aren’t very spicy.
Lemon juice will give a tangy taste to the wine. (If u have citric acid can substitute lemon juice with 2 teaspoons of citric acid).
Stirring the wine is very important for the fermenting process.
Once the wine is fermented, store it in clean and dry bottles in moist free place.
Store the Ginger Wine bottled in the refrigerator for longer shelf life.
As I am staying in a tropical area, my wine brewed up sooner. But I strictly followed the regime.
I have not used any artificial colours, food preservatives or enhancers in this Ginger Wine.
The colour and flavour, which I got naturally out of the ingredients were more satisfying.

HOW TO CARAMELIZE THE SUGAR FOR GINGER WINE

GINGER WINE

For Caramel:

Sugar - ½ Cup
Water - 1 Tbsp
Warm water - ¼ Cup

METHOD :

In a heavy bottomed pan, combine 1/2 cup of Sugar & 1 Tbsp of Water.
Heat it & let the sugar melt on a medium flame. Do not stir.
Wait until the colour of the caramelized sugar becomes GOLDEN BROWN in colour.
Meanwhile, warm up 1/4 cup of Water. Do not boil.
Remove the Caramelized Sugar from fire and slowly pour in the warm water into it.
Place the pan over the flame again and boil it on a medium flame for about 5 minutes.
Switch off the flame and allow it to cool.

NOTES :

Caramelize the sugar to your preferred colour choice - golden brown to dark brown.
At the initial stage, do not stir Sugar and Water.
Do the whole process on a medium flame.
Carefully pour warm water into the caramelized sugar. Do not use hot water or cold water for the purpose.
Utter care should be taken while pouring the warm water into the caramelized sugar as the liquid may splash and cause burns.
Caramel can be prepared earlier and refrigerated.

January 01, 2019 No comments

INGREDIENTS :

METHOD:

For Kushboo Idli Batter :

Steam Cooking Kushboo Idli/Malliga Poo Idli :

STEAM COOKING THE IDLIS IN A PRESSURE COOKER:

NOTES :

Important : Food Safety

HOW TO MAKE RAVA PONGAL/SEMOLINA PONGAL

INGREDIENTS :

To cook the Dhal :

For Rava Pongal/Semolina Pongal :

METHOD :

HOW TO MAKE ROSE KULFI/SHAHI GULAB KULFI

INGREDIENTS :

To Garnish:

METHOD :

NOTES :

HOW TO REMOVE KULFI FROM THE MOLD:

HOW TO COOK KALKANDU PONGAL/KALKANDU SADHAM

INGREDIENTS:

To Cook Rice :

For Kalkandu Pongal/Kalkandu Sadham:

METHOD :

To Cook Rice :

For Kalkandu Pongal/Kalkandu Sadham:

NOTES:

27th Pasuram from Thiruppavai

HOW TO COOK AKKARAVADISAL - AKKARA ADISIL

INGREDIENTS:

To Cook Rice & Dhal:

For Jaggery Syrup:

For Akkaravadisal/Akkara Adisil:

METHOD :

To Cook Rice & Dhal:

For Jaggery Syrup:

For Akkaravadisal/Akkara Adisil:

NOTES:

HOW TO MAKE KERALA STYLE COCONUT CHUTNEY WITH SHALLOTS

INGREDIENTS :

METHOD :

NOTES :

HOW TO COOK TIFFIN SAMBAR - RESTAURANT STYLE SAMBAR

INGREDIENTS:

To Cook Dhal:

To Saute and Cook :

To Grind :

To Temper:

To Garnish :

METHOD :

NOTES :

HOW TO MAKE RAVA KICHADI

INGREDIENTS :

For Tempering :

For Rava Kichadi:

METHOD:

NOTES :

HOW TO MAKE GINGER WINE

GINGER WINE

INGREDIENTS:

HOW TO CARAMELIZE THE SUGAR FOR GINGER WINE

For Caramel:

METHOD :

NOTES :

Let's Get Ready for Christmas 🎄

Search this Blog

I ME MYSELF

ASK FIRST!

Recent Posts

"Guide to our Cookie Policy"

Follow Essence of Life - Food

Labels

POPULAR POSTS

Blog Archive