HOMEMADE GINGER ALE RECIPE

     Ginger Ale - a totally refreshing and rejuvenating drink.  A simple recipe which is surprisingly easy to make at home.  Ginger Ale is nothing but a mixture of Ginger Syrup, Carbonated Water, Sweetener and with added flavours from Lemon/Orange.  Within no time you can get hold of one of the most refreshing drinks - Sweet, spicy and slightly tart with a citrusy note.
     Recently I have been fixing quite a number of Cocktails for my husband and the main reason was the Ginger Wine I brewed last year.  Within a few days, a whole batch got over.  I tried few Cocktails like Moscow Mule, Dragon Cocktail and few drinks like Ginger Ale, Honey & Lemon with Ginger Wine, Ice Tea, etc.,   I felt that Ginger Wine did total justice while I recreated it into Ginger Ale, as it gave a natural fizz with a kick.  But as usual I was worried about the alcoholic content when it's "my drink", so when I brewed the next batch I brewed a batch for just 3 days and omitted Dry Red Chillies in it. This Ginger Ale Recipe here is a combination of Homemade Ginger Wine which yields a naturally fermented and fizzy Ginger Ale. For a total non-alcoholic fix, I have also added a recipe of Ginger Ale with homemade Ginger Syrup.
     Ginger Ale is quite soothing and also it proves beneficial for digestive problems & ward of nausea.  All the more Ginger has been used in traditional medications for thousands of years.  Ayurveda and Traditional Chinese Medicine have been using Ginger for its immense therapeutical values.
     Once the Ginger Syrup/Ginger Wine is ready, what you have do is just mix it up with Club Soda/Carbonated Water, Sweeten it up with Sugar/Honey and add a note of Lemon/Orange which gives a nice kick to the drink and above all serve it cold. This Ginger Wine/Ginger Syrup can be converted into Cocktails/Mocktails or simply add it to your Iced Tea, Watermelon Juice, Lemon Juice, Green Apple Juice, Grape Juice, etc., for an extra zing.

Recipe Type - Drink
Difficulty - Easy
Author - SM


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HOW TO MAKE GINGER SYRUP/GINGER WINE FOR GINGER ALE

HOMEMADE GINGER ALE RECIPE

INGREDIENTS :

For Ginger Syrup :

Ginger - 2 Cups

Water - 4 Cups

Sugar - 1-11/2 Cups

Lemon Juice - of 2 Lemons.

METHOD :

How to make Ginger Syrup :

• Peel, clean and wash the Ginger.
• Gently crush the Ginger or coarsely grind it in a mixer/grinder/blender without water.
• Collect the crushed/ground ginger and mix it into the Water.
• Add Sugar and Lemon Juice to the above and mix well.
• Boil the Ginger Water mixture on a high flame for about 8-10 Minutes.
• Reduce the flame to medium-low and again boil it for another 5-10 Minutes.
• The mixture should have reduced to 3/4 of the total volume.
• Switch off the flame and allow the Ginger Syrup to cool down.
• Once cooled down, strain the Ginger Syrup.
• Store it in a clean & sterilized bottle in a refrigerator.
• Ginger Syrup stays good for about 5-7 days.

NOTES :

• Can substitute White Sugar with Brown Sugar or add an equal amount of White and Brown Sugar in Ginger Syrup.
• Brown Sugar gives an added colour to the Syrup.
• Can add herbs like Mint Leaves or Cinnamon/Clove to add an extra note of flavour in the syrup, but it is truly optional.

 

For Ginger Wine :

For a detailed recipe on GINGER WINE, Click here...

• Just brew it for 2-3 Days, if you are using it for making Ginger Ale.
• Can avoid adding Dry Red Chillies and Caramel while preparing the mix for Ginger Ale(which are preferred ingredients for Ginger Wine).
• Dry Chillies in the Ginger Wine add a spicy note to the drink it is added into.
• Caramel is added just to give colour and fullness to the Ginger Wine.

HOW TO MAKE GINGER ALE

HOMEMADE GINGER ALE RECIPE

INGREDIENTS :

For Ginger Ale :

Ginger Syrup/Ginger Wine  - 1/4 Cup
Soda/Carbonated Water - 1 Cup
Sugar/Honey - To Taste(Optional)
Lemon/Orange Juice

METHOD:

• Fill a tall Glass with Ice cubes.
• Pour 1/4 Cup of Ginger Syrup/Ginger Wine along with a Cup of Soda/Carbonated Water.
• Add your preferred sweetener and mix well.
• Add a dash of Lemon/Lime/Orange Juice and give a quick stir.
• Thoroughly mix the drink until fizzy.
• Serve Ginger Ale decorated with slivers of Ginger and a Lemon Slice.

 

NOTES :

• I have used Soda in this recipe.
• Can also use Carbonated Water or Sparkling Mineral Water while fixing Ginger Ale.
• I prefer adding unflavoured plain Soda for the recipe.  
• Carbonated drinks like Sprite, 7Up, etc., makes the drink Sweeter.
• Add preferred Sweeteners to sweeten up the drink.
• Can totally avoid adding any sweeteners as the Ginger Syrup/Ginger Wine has sweetness in it.
• Can serve Ginger Ale with few Fresh Mint Leaves for a minty flavour. 

      Another Sundal recipe to follow the suit - a simple Sundal prepared with Groundnut/Peanut. Pre-soaked & cooked Groundnut/Peanut with a note of mild tempering made with Mustard Seeds, Urad Dhal, Curry Leaves, Dry Red Chillies, grated Coconut and a pinch of Asafoetida is a delicacy on its own.  Sundal Recipe serves the purpose as a Side Dish for lunch, as a simple & healthy Evening Snack, also it is served as a Naivedhyam/Prasadham during Navratri Festival/Vinayaga Chathurthi/Krishna Jayanthi.
     Sundal can be prepared with White/Black Chick Peas, Green Gram Dhal, Moong Dhal, Peanuts/Groundnuts, Green Peas, White Cow Peas, Red Beans, Kidney Beans/Rajma, Bengal Gram Dhal, Kollu/Horse gram, etc., Though the basic recipe serves the same, only the soaking & cooking time varies with each Beans, Lentils & Pulses.
     This Sundal Recipe is prepared with Groundnut/Peanut.  I usually soak the Groundnut/Peanut overnight. Drain the water used for soaking and then cook the Groundnut/Peanut in a Pressure cooker until it turns soft.  If you are serving the Sundal recipe as a Naivedhyam/Prasadham, avoid adding Onions.
 

For more SUNDAL RECIPES, Click here...

Course - Side Dish
Spice Level - Moderate
Difficulty - Easy
Serve - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 8-10 Hours/Overnight
Cooking Time - 25 - 30 Minutes

HOW TO COOK KONDAIKADALAI SUNDAL / BLACK CHICKPEAS SUNDAL

INGREDIENTS :

To Soak & Cook

Groundnut/Peanut - 1/2 Cup
Water - 2 Cups

For Tempering :

Oil - 2 Tbpsn
Mustard Seeds - 1 Tspn
Black Gram Dhal/Urad Dhal - 1 Tspn
Dry Red Chillies - 2 Nos.
Curry Leaves - 2 Sprigs
Asafoetida - a Pinch
Grated Coconut - 2-3 Tbpsn


For detailed recipe on HOW TO COOK BEANS, LENTILS & PULSES, click here...

METHOD :

To Soak & Cook Groundnut/Peanut :

• Clean, Wash and Soak Groundnut/Peanut overnight or for at least 8-10 hours.
• Alternatively can soak the Groundnut/Peanut in Boiling Water for 3-5 Hours.
• Once soaked, drain the water used for soaking.
• Add 2 Cups of Water to the Groundnut/Peanut & Pressure cook.
• Pressure cook on high flame for 2 whistles, reduce the flame and cook for other 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.
• Once cooked drain any excess water from the cooked Groundnut/Peanut.

For Groundnut/Peanut Sundal :

• Heat Oil in a Pan.
• Splutter Mustard Seeds, Black Gram Dhal, Dry Red Chillies & Curry Leaves in it.
• Add Asafoetida Powder to the above and give a quick stir.
• Immediately add grated Coconut and fry for a while.
• Add cooked Groundnut/Peanut along with a dash of Salt.
• Cook this on a very low flame for few minutes until all the ingredients are well incorporated.
• Serve Groundnut/Peanut Sundal hot or cold.
• Can be served as a side dish, evening snack or can be served as a Naivedhyam/Prasadham.

NOTES :

• Do not add Salt while cooking the Groundnut/Peanut.
• Can prepare the same recipe with Black Chick Peas, White Chick Peas, Green Gram Dhal, Moong Dhal, Green Peas, White Cow Peas, Red Beans, Kidney Bean/Rajma, Bengal Gram Dhal, Kollu/Horse gram etc.,
• Though the basic recipe serves the same, only the soaking & cooking time varies with each Beans, Lentils & Pulses.

ANGAMALY MANGA CURRY - RAW MANGO CURRY WITH COCONUT MILK

     A few months back while I was watching a Malayalam Movie - Cuban Colony, I came across with a wonderful recipe prepared with Raw Mangoes. A regional delicacy of Angamaly- Angamaly Manga Curry. Angamaly is a place near Cochin in Kerala. They had showcased about this Curry as a Song in the movie. The song starts with the line - "Angamaly Manga Curry Kandodi Mole."  The song itself teaches how the Curry has to be prepared in an elaborate way. Preparing the so-called delicacy as a group task(commonly all-men group) for a wedding banquet, particularly served for dinner prior to the Wedding Day. Referred as a must serve item in Sadhyas/Banquets in Angamaly region.  If Pork is one item the people of Angamaly love, then this Angamaly Manga Curry follows the suit.
     The group preparation of Sadhya Items for a wedding reminded me of my childhood days. Those were the days when Catering was not quite so prevalent.  The Cooking scenario for the big day begins by procuring vegetables for the Sahdya.  Some vegetables would also be sourced out from neighbour's farm.  Then comes sourcing out the massive Vats for preparing the delicacies - huge Urulis, Charakku, Ladles, Woks, Cherava(Coconut grater), Utensils etc., from the neighbourhood.  The scene of the evening before the Wedding day would be like all men gathered around in the cooking area. Most of the cooking is done by the members of the family, relatives and from the neighbourhood - but commonly men carry the show when it comes to such events. A head cook assigned for the occasion delegates the jobs.  The scenario starts along with, grating the Coconuts. A Kerala Sadhya without Coconut - unimaginable!  Then cutting the vegetables, grinding the masala, extracting Coconut Milk etc., & etc., All happens around with a whole lot of fun, laughter, gossips, and least to mention the MINUNGAL PARIPADI (silently sneaking out for Drinks).  And by early in the morning the items for Sadhya gets ready one by one. Mostly the first thing which gets ready would be the Payasam/Pradhaman.  Hot cups of (Choodu)Payasam catered immediately around in the name of tasting is one thing the whole group anticipates.
   The movie instantly reminded me of the above incidents and all the more, I was instantly impressed by the legend of this Angamaly Manga Curry. Then a recipe with Mango should never be missed. I searched through the internet and here goes the recipe for Angamaly Manga Curry.  I felt that this curry quite similar to a common recipe we prepare at home - "Chemmeen Manga Curry" which is my MIL's speciality.  This curry is a version without Prawns. But the trick behind that tasty Angamaly Manga Curry is the hand-crushed ingredients along with Coconut Oil which makes the curry more flavourful & tasty. Crushing the ingredients using the hands brings our the essential oils reacting along with the body heat, which makes this Angamaly Manga Curry unique.


For more CURRY RECIPES, Click here...


Cuisine - Angamaly, Kerala(South India)
Recipe Type - Curry
Spice Level - Medium-High
Difficulty - Easy
Serves - 4
Author - SM

ANGAMALY MANGA CURRY - RAW MANGO CURRY WITH COCONUT MILK

INGREDIENTS :

For Angamaly Manga Curry :

Raw Mango - 2-3 Medium Sized Mangoes

To Crush(using Hands):

Shallots - 5-6 Nos.
Green Chillies - 5-6 Nos.
Ginger - 1/2" Piece
Curry Leaves - 2 Sprigs
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/2 Tspn
Coriander Powder - 1 Tspn
Coconut Oil - 1-2 Tspn
Vinegar - 1- 2 Tspn
Thick Coconut Milk -  1/2 Cup
Thin Coconut Milk - 1 Cup
Salt - To Taste

For Tempering :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn
Shallots - 3-4 Nos.
Curry Leaves - 1 Sprig.

METHOD :

• Peel, cut and discard the seed from the Mango, cut it into pieces & keep it aside.
• Finely chop Shallots, Ginger & slit Green Chillies into two.
• Add the above ingredients into an Earthen Pot/Pan along with Curry Leaves.
• Gently crush the ingredients using your hand, mix it thoroughly for a few minutes until the ingredients seem to be well crushed.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder along with a dash of Salt to the crushed ingredients.
• Pour the Coconut Oil to the above and gently crush the ingredients using your hands.  
• Mix it thoroughly for a few minutes.
• Pour in the Vinegar to the Masala and again mix all the ingredients. 
• Once all the ingredients are well incorporated, the Masala for the Manga Curry is ready.
• Pour in the Thin Coconut Milk and mix it again.
• The Masala should get evenly mixed along with the Coconut Milk.
• Now add Mango Pieces to the Manga Curry mixture.
• Now you have to mix it carefully, gently swirl it using your hand(just clockwise).
• Add enough Thin Coconut Milk so that it covers the ingredients.
• Switch on the flame and place the Earthen Pot/Pan over it.
• Cook the Angamaly Manga Curry on a medium flame.
• Cook until the Mango Pieces turn soft and cooked(it shouldn't be overcooked).
• Gently stir the Curry at regular intervals, otherwise, the Coconut Milk may get curdled.
• Now Pour the Thick Coconut Milk and cook the Angamaly Manga Curry on a very low flame for a minute or two.  
• Gently swirl the Pan at intervals at this stage.
• Switch off the flame and leave the Angamaly Manga Curry aside.
• Meanwhile, heat Coconut Oil in a Pan, splutter Mustard Seeds & Fenugreek Seeds.
• Add finely chopped Shallots and Curry Leaves to the above and saute until shallots turn into light brown in colour.
• Pour the Tempering over to the Angamaly Manga Curry and mix it gently.
• Serve Angamaly Manga Curry/Raw Mango Curry with Coconut Milk along with Kerala Matta Rice or Steamed Rice.

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

ANGAMALY MANGA CURRY - RAW MANGO CURRY WITH COCONUT MILK

NOTES :

• Adjust the number of Green Chillies and the amount of Red Chilli Powder to suit your spice level.
• We love spicy curries at home and as the curry should be in bright yellow colour, I have used more Green Chillies and a bit of Red Chilli Powder to spice up this Angamaly Manga Curry.
• Fresh home-made Coconut Milk adds more flavour and taste to the Curry.
• Cut Mangoes into the desired size.
• Care should be taken while cooking the Mangoes, cooked Mangoes tend to get mashed up if you mix the curry with a ladle.  
• So while cooking the curry mix the ingredients by swirling the pan.
• If the Mango is not sour enough, can add an extra bit of Vinegar to add sourness to the curry.
• Crushing the ingredients using the hand gives a unique taste and flavour to the curry.
• Once the Angamaly Manga Curry is cooked, leave it aside for at least 2-3 hours so that the taste and flavours get well infused into the Curry.

KANYAKUMARI KATTU CHORU

     Cape Comorin - Kumari Munai commonly called as Kanyakumari is a beautiful place in the Southern most part of India.  It rests at a point where Arabian Ocean, Bay of Bengal and the Indian Ocean meets.  It is one place where we can see both Sunrise and Sunset.  My childhood memories of travelling to Kanyakumari is still afresh with certain food items, particularly Kadhali Pazham, Matti Pazham, Kazhani Chakka, Mundhiri Kothu etc.,  I still couldn't forget the taste of Matti Pazham a small-sized Banana which I have never eaten since then anywhere else.
     The  Coastal district of Kanyakumari has a wide cultural influence from both Kerala and Tamilnadu.  Even the cuisine reflects the same, flaunting a wide range of Kerala and Tamil Nadu recipes.  This Kattu Choru is an authentic recipe from the region prepared & packaged traditionally.
     One weekend my husband said he wanted some variety rice to go along with Paruppu Vadai & Uzhundhu Vadai, which we usually buy at Pasar Malam, Saturday Night Market in our neighbourhood.  I decided to go along with Tomato Rice, and then he came up with this recipe from a YouTube Channel - Manchatti Kitchen.  It was a simple, easy to follow recipe and I thought it would taste somewhat like Puli Sadham(Tamarind Rice).  The method of cooking was quite traditional with all the more of a selling point - it was a Packaged Lunch wrapped in a Banana Leaf.  I love food served/wrapped in a Banana Leaf.  It imparts a wonderful smell to the dishes.
     This Kanyakumari Kattu Choru is served along with a simple Coconut Thogayal. This Kattu Choru which literally means packed rice is an utter treat when packed in a softened Banana Leaf. This simple Rice suits well for a weekday lunch also suits best for Lunch Box packing for school/office or while travelling.  For a literal traditional feel, pack it in a Banana Leaf. This Kattu Choru can be served along with your choice of Thogayal/Chammanthi, Fried Fish, Omelette or any Poriyal of your choice. Simple Potato Poriyal/ Potato Fry/Potato Roast goes hand-in-hand with it.  Or simply serve it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.


Cuisine - Kanyakumari (Tamil Nadu, South India)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 30-45 Minutes

For more Recipes on RICE DISHES, Click here...

COCONUT THOGAYAL FOR KANYAKUMARI KATTU CHORU

COCONUT THOGAYAL FOR KANYAKUMARI KATTU CHORU

INGREDIENTS:

For Coconut Thogayal:

Coconut -1/2 Cup
Shallots - 2 No's.
Cumin Seeds - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Salt - To Taste

For Tempering:

Coconut Oil - 1 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - a Sprig

METHOD :

For Coconut Thogayal :

• Grind the ingredients mentioned under "For Coconut Thogayal" coarsely.
• Heat Coconut Oil in a Pan.
• Splutter Mustard Seeds and Curry Leaves. 
• Add the coarsely ground Coconut Thogayal mix to the tempering.
• Fry this on a very low flame until the Coconut Thogayal turns dry and aromatic.

HOW TO COOK KANYAKUMARI KATTU CHORU

KANYAKUMARI KATTU CHORU

INGREDIENTS :

Par-boiled Rice - 1 Cup
Shallots - 6 No's.
Dry Red Chillies - 2 No's.
Tamarind - 1 Lime Size
Gingelly/Sesame Oil - 2-3 Tablespoons
Curry Leaves - 2 Sprigs
Asafoetida -1/4 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Salt - To Taste

METHOD:

How to cook Rice:

• Clean, Wash and cook Par-boiled Rice.
• Allow the rice to slightly cool down

For a detailed Recipe on HOW TO COOK PAR-BOILED RICE, Click here...

For Kanyakumari Kattu Choru :

• Roast the Shallots on a direct flame until the skin burns.
• Roast the Dry Chillies on a direct flame until it fluffs-ups and gets slightly charred.
• Peel the Shallots and keep it aside.
• Soak Tamarind in Water and extract tamarind juice out of it.
• Crush the roasted Shallots and Dry Red Chillies in the Tamarind Juice with your hand.
• Squeeze and crush until the shallots & dry chillies gets well mixed with the tamarind extract.
• Keep the Tamarind Mix aside.
• Meanwhile, heat Sesame Oil in a Pan or an earthen pot.
• Add Curry Leaves and fry for a while.
• Lower the flame, add Asafoetida Powder and give a quick stir.
• Immediately, pour in the Tamarind mix.
• Add Turmeric Powder along with a dash of Salt and allow the mixture to boil on a medium-low flame for a few minutes.
• Cook until the raw flavour goes and oil separates from the mix.
• Add Cooked Par-boiled Rice and mix well.

NOTES :

• I have used Par-boiled Rice in this recipe.  Can also cook this recipe with Raw Rice.
• Cook the rice accordingly.
• Care should be taken while roasting the Shallots and Dry Chillies on a direct flame.
• Adjust the number of Dry Red Chillies to suit your spice level.

 

HOW TO PACK KANYAKUMARI KATTU CHORU

Once the dishes are ready,

• Wash the Banana Leaves, slightly slice off the Centre Rib of the Banana Leaf from beneath.
• Carefully burn the Banana Leaves on Direct Flame.
• Keep the Banana Leaf over the flame, the idea is to just wilt off the Leaf and not burn it up.
• This way, the Leaf becomes easy to handle and doesn't break while packaging the lunch.
• Spread a Newspaper or Packing Paper beneath.
• Place the burnt Banana Leaf over it.
• I have just packaged the Rice and the Coconut Thogayal in this Kanyakumari Kattu Choru menu.
• Serve Kanyakumari Kattu Choru at the centre of the Leaf.
• Serve a spoonful of Coconut Thogayal alongside.
• If serving other dishes like Fish fry, Poriyal, Omelette etc., then...
• Place a piece of Fish Fry over one corner of the Rice.
• Follow the suit with a smidgen of Pickle and few tablespoons of Poriyal of your choice
• Place the Omelette alongside.
• Once all the dishes are served close around the Kattu Choru, carefully fold the burnt Banana Leaves.
• Fold the Banana Leaves from all the four sides and tightly tuck it in. 
• This will look like a packet on its own.
• Now, Cover the Newspaper/Packing Paper over the Kattu Choru Packet.
• Tightly secure it with a Kitchen Twine/Vazha Naaru(thread from Banana Tree).
• Kanyakumari Kattu Choru is ready to be served - An eco-friendly Packaged Lunch.

     Once you open the Kanyakumari Kattu Choru, maybe after a few hours of Packaging, trust me the aroma of the dishes along with the burnt Banana Leaf is an experience to indulge in. A combined aroma of fresh homemade food prepared in a traditional way appeases your senses, increasing your appetite. Even if you are not packing it for a purpose(travelling, office/school), just prepare it likewise for lunch at home and serve it as such. (That's how I usually do at home). I prepare packaged lunches like Kanyakumari Kattu Choru, Pothi Choru etc., for lunch at home.  I pack it up at least 2-3 hours before lunchtime so that the taste, flavour & essence get imparted into the Rice, that way we can cherish the real flavour and get the literal feel of a packaged lunch.

TOMATO & CORIANDER CHUTNEY

  
      This Tomato & Coriander Chutney is a simple, easy to cook and all the more aromatic Chutney which goes along with Idli, Dosa, Uthappam, Paniyaram etc., This is a recipe which I adapted from the YouTube Channel - "Recipes in my Way".  My husband who came across this video said, the Chutney looks good and asked me to give it a try.
     Along with Sautéed Onions, Garlic, Tomato and Coriander leaves, the recipe calls for adding dry roasted & coarsely ground Coriander Seeds and White Sesame Seeds. It was the first time I was adding Sesame Seeds in any chutney. The cook insists upon adding this dry Roasted White Sesame Seeds in the chutney. Absolutely this particular ingredient adds a wonderful aroma to this Tomato Coriander Chutney.  The Chutney is equally spicy, tangy and has a wonderful flavour from the ingredients added into it.

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 5
Author - SM

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


For more Recipes on CHUTNEYS & CONDIMENTS, Click here...

HOW TO COOK TOMATO & CORIANDER CHUTNEY

INGREDIENTS :

To Dry Roast & Grind :

Coriander Seeds - 2 Tablespoons
White Sesame Seeds - 2 Tablespoons

For Tomato & Coriander Chutney :

Oil - 2 Teaspoons
Mustards Seeds - 1//2 Teaspoon
Black Gram Dhal/Urad Dhal - 1 Tablespoon
Bengal Gram Dhal - 1 Tablespoon
Dry Red Chillies - 5 Nos.
Garlic - 10 Cloves
Onion - 1 No
Tomato - 5 Nos.
Tamarind - 1/2 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Coriander Leaves - 2 Cups
Salt - To Taste

METHOD:

To Dry Roast & Grind :

• Dry Roast Coriander Seeds on medium-low flame until aromatic.
• Add White Sesame Seeds and dry roast it on a very low flame until the seeds splutter.
• Care should be taken while roasting the above ingredients.
• Dry roast the ingredients on a low flame.
• Do not burn the ingredients.  
• The colour of the Sesame Seeds should be White/slightly yellow.
• If it browns or darkens, it will totally spoil the taste of the Chutney.
• Cool the dry roasted ingredients and grind it into a coarse powder.
• While grinding the ingredients, grind it in quick brief movements.
• Whisk the mixer for few seconds, switch it off and then again follow the suit until the ingredients are ground in a coarse mixture,
• If you grind it in swift continuous movements, the oil from the Sesame Seeds may make the mixture into a paste.
• Keep the ingredients aside.

For Tomato & Coriander Chutney :

• Heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• The Dhals should turn into a golden yellow colour.
• Do not burn the ingredients which will alter the taste of the chutney.
• Add Dry Red Chillies and fry until it fluffs up.
• Sauté Garlic Cloves along with the above ingredients until aromatic.
• Add chopped Onions and sauté until onions turn translucent.
• Add chopped Tomatoes along with a dash of Tamarind.
• Sprinkle 1/2 a Teaspoon of Salt and sauté it for a while on a medium flame.
• Add salt and give a quick stir.
• Lower the flame, cover and cook for about 5 minutes or until the tomatoes are well cooked.
• Add finely chopped Coriander Leaves to the above and cook for few seconds(until it wilts).
• Add the coarsely ground mixture and give a quick stir.
• Allow the Tomato & Coriander Chutney mixture to cool.
• Grind the ingredients to a smooth paste.
• Serve Tomato & Coriander Chutney along with Idli, Dosa, Uthappam, Paniyaram etc.,

NOTES :

• Adjust the number of Dry Red Chillies to suit your spice level.
• I have used normal Tomatoes in the recipes which are not tangy.
• So I added a dash of Tamarind for the required tanginess in this Chutney.
• If you are using Local Tomatoes/Nattu Thakkali can skip adding Tamarind or adjust accordingly.
• Dry roast the Coriander Seeds and Sesame Seeds on a low flame.
• Do not burn the ingredients.  
• The colour of the Sesame Seeds should be White/slightly yellow.
• If it browns or darkens, it will totally spoil the taste of the Chutney.
• Cool the dry roasted ingredients and grind it into a coarse powder.

IDLI

• Perfect Rice Dhal Ratio
• Type of Rice and Urad Dhal used
• Soaking Time
• Amount of water needed to grind the batter
• Grinding the Urad Dhal until fluffy
• Texture of the ground Rice
• Thoroughly mixing the batter
• Addition of Salt
• Fermentation Time
• Steam cooking the Idlis

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Cuisine - South Indian
Course - Main Course
Difficulty - Medium
Yields - 40-45 Idlis
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 4-5 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 10 - 15 Minutes

THE PROCESS OF MAKING IDLI

IDLI

INGREDIENTS:

For Idli Batter:

• Idli Rice - 4 Cups
• Whole Urad Dhal(Black Gram Dhal) - 1 Cup
• Fenugreek Seeds - 1 Tablespoon
• Rock Salt - To Taste

 

THE RICE URAD DHAL RATIO - (4:1):

   

WHAT TYPE OF URAD DHAL/BLACK GRAM DHAL TO USE?

There are quite a variety of Urad Dhals available in the market.

Whole Black Urad Dhal

     I have seen my mother use this type of Urad Dhal when I was a kid. Black Urad Dhal has the skin intact.  The old school would surely vote for this variety of Urad Dhal. The main reason why they do not use White Urad Dhal is that the heat generated during the process of removing the skin would have killed the good bacteria in the Dhal. Above all Black Urad Dhal yields fluffier Urad Dhal batter and it is also a healthier option.
     My Mom used to soak the Dhal and then comes the main show - removing the skin.  The Dhal should be rubbed between the hands and the skin has to removed by gently squeezing it out, until all the skin is removed.  It has to be washed again and again until the Dhal has no more skin in it.  I still remember the days Mom asks me to remove the skin from the Dhal, I used to hate doing it.

Split Black Urad Dhal

    This  is the same as the above variety with the only difference that the Dhal is split into two. This variety can also be used for making Idlis.  The only hitch is, it is time consuming.  If you are a perfectionist and want to follow the old school method and above all if you have TIME, use Whole/Split Black Gram Dhal.  Trust me it is the best variety for Idli Batter.

Split White Urad Dhal

     I will surely not recommend this variety of Urad Dhal.  It doesn't yield fluffy batter and also the Idlis would turn out to be hard.  Some Grocers sell mixed Urad Dhals - they add a small quantity of Split Urad Dhal along with Whole Urad Dhal.  This will also effect the texture of the Idlis.  I have quite a lot of experience with mixed up Dhal varieties available in the local market.  Try buying good quality Whole White Urad Dhal.

WHAT VARIETY OF RICE TO BE USED FOR IDLI BATTER?

Should we add Fenugreek Seeds?

SOAKING :

GRINDING : 

First grind Urad Dhal

 

Grinding the Rice

     Next Add the soaked and drained Idli Rice to the Wet grinder. I usually grind the Rice into a coarse mixture.  If you are using the batter for making Dosa too, then grind the Rice batter until smooth.  Just add enough water while grinding the Rice.  The Idli batter should be of thick consistency.  Once the Rice batter is ready, transfer it to the bowl which has the Urad Dhal Batter.
Mix it thoroughly until both the batters are well combined.  There should be enough space in the bowl for the Batter to rise, so do not fill the batter to the brim.

 

For Extra Soft & Airy Idlis(Optional Tip) :

For Softer Idlis can add any one method mentioned below

Method 1:
     While grinding the Idli Rice, add 1 Cup of Cooked Rice.  Grind the Cooked Rice, then add soaked Idli Rice and grind it along.

Method 2:
     Can also add 1/2 a Cup of Beaten Rice(Aval/Avalakki/Poha) soaked in 1 Cup of Water for about 5  -10 Minutes. If adding Beaten Rice, first grind the soaked Beaten Rice and then add soaked Idli Rice and grind it along.

 

WHEN TO ADD SALT?

• Initially to the ground batter while fermenting
• Or to add it after the batter is well fermented.

     Salt is usually used to preserve food, so it might inhibit the fermentation process and slows down the formation of good bacteria which is a must-must for fermentation of Idli/Dosa Batter.  So I usually add Salt after fermentation to all the Batter which needs fermentation, may be Idli/Dosa, Vellayappam etc.,
     If you are living in hot/tropical place or during Summer,  the fermentation may be carried out soon and would turn the batter sour quickly.  In such cases Salt will help slow down the fermentation process.  So add Salt accordingly.
     If you are living in a cold place, leave the Batter in a warm place.  My cousin who is living in Canada said she leaves it in an Oven with the lights on.

 

FERMENTATION TIME:

     Usually the batter needs to ferment for about 8-12 hours/overnight.  Fermentation time depends upon the volume of the Batter, weather and region you live.  Once fermented the batter would have frothed or increased in volume.  Thoroughly mix the batter with a ladle with quick movements(If you have not added Salt at the initial stage, add Salt now).  This is to induce air into the batter.  The batter is now ready for making Idlis.

 

THOROUGHLY MIXING THE IDLI BATTER:

• Once the batter is ground.
• Once the batter is fermented.
• Just before making Idli/Dosa.

 

STEAM COOKING THE IDLIS :

• Pour some Water into the Idli Vessel/Steamer. Cover & Boil the water in Medium-high flame.
• Grease the Idli moulds.  (Some lay Muslin cloths over the Idli Moulds)
• Pour a ladle full of Idli batter into each mould. Follow the suit with the rest of the Idli Plate/Moulds.
• Carefully place the Idli Moulds into the Idli Vessel and cover it tightly with the lid.
• Steam cook the Idlis for about 4-5 Minutes on a High flame, reduce the flame to medium-low and cook for another 3-5 Minutes. 
• Do not over cook the Idlis.
• The right time to remove the Idlis are when the steam emanates the wonderful aroma of steamed Idlis. 
• Remove the Idli Moulds from the Idli Vessel/steamer and leave it aside for few minutes.
• Do not remove the Idlis from the Idli moulds immediately, they would be sticky.
• Once the Idlis are slightly cooled down, gently dip a spoon in cold water and carefully remove the Idlis from the mould.
• Serve Idlis hot with Sambar or any Chutney of your choice.

STORING THE IDLI BATTER:

• Once the batter is fermented, it can be stored in the refrigerator for up to 3-4 days.
• Remember to bring the batter to room temperature before making Idlis.

 

SERVING SUGGESTIONS :

MUTTON CURRIES :

CHICKEN CURRIES :

FISH CURRIES :

VEGETARIAN CURRIES :

     Chicken Kurma - this is a South Indian version of the Mughlai grandeur which once graced the banquet tables of the nobles and the rich. This Chicken Kurma recipe is rich, creamy, cooked extensively with Spices and laced with Curd/Yogurt & ground Coconut Paste.  This Chicken Kurma recipe is quite similar to the Vegetable Kurma recipe.  
     Unlike the rich Shahi Korma, which uses Yogurt, Cream, Nuts & Saffron lavishly, this Chicken Kurma recipe is a simple recipe in terms of ingredients & cooking.  Adapted to suit the South Indian taste buds.  This is one of my favourite and all-time easy recipe.  When I am in a mood of quick & simple cooking, I would surely not be in a mood to go ponder my recipe books for different recipes.  Then obviously this is one recipe which comes to mind - which needs, not much of thinking and preparation according to me.
    As a family norm, I add a few chunks of Potatoes to the Chicken Kurma Recipe. Potatoes pair well with Chicken/Mutton/Beef in this Curry.  If I am pairing this curry with Dosa, my son would always ask me to prepare Kal Dosai or soft White Dosa.  Chicken Kurma tastes great with this combination. This is one curry which pairs well with both Roti & Rice.  A Sunday lunch with Chicken Kurma paired with Rice/Ghee Rice/Peas Pulao, and the leftover Curry can be easily sneaked for Dinner as a side dish for Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam, Appam, Puttu etc.,


For more Recipes with CHICKEN, Click here...


Cuisine - South Indian
Recipe Type - Curry, Gravy
Course - Side Dish
Spice Level  - Medium
Serves - 3- 4
Author - SM

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

HOW TO COOK CHICKEN KURMA

INGREDIENTS :

For Chicken Kurma :

Chicken - 500 Gms
Onion - 1 No.
Curry Leaves - 2 Sprigs
Bay Leaf - 1 No.
Fennel Seeds - 1/2 Tspn
Turmeric - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder - 2 Tspn
Yogurt/Curd - 1 Cup
Salt - To Taste
Oil /Ghee - 2 Tbspn

For Masala Paste :

Onion - 1 No.
Garlic - 6-8 Cloves
Ginger - 1" Piece
Green Chillies - 3-4 Nos.
Tomato - 1 No.
Cloves - 3 Nos.
Cinnamon - 1" Stick
Fennel Seeds - 1 Tspn
Cardamom - 2 Pods

For Coconut Paste :

Coconut -1/2 Cup
Cashew nuts - 10 -12 Nos.
Poppy Seeds(Khus Khus) - 2 Tbspns

To Garnish : 

Coriander Leaves - Few

METHOD :

• Clean, Cut & Wash the Chicken into pieces. 
• Drain the Chicken pieces in a colander.
• Grind the ingredients mentioned under 'For Masala' to a fine paste and keep it aside.
• Soak Poppy Seeds in 1 Tbspn of warm water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.  
• Pan sear the Chicken Pieces in Ghee/Oil until the colour changes.
• Sear the Chicken pieces on a low flame.
• Saute Onions and Curry leaves on a low flame until onions turn translucent.
• Pour in the ground Masala Paste and saute it on a low flame until the raw flavour goes.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry for a while on a low flame until it turns fragrant and oil separates from the mix.
• Pour Curd/Yogurt and mix well.
• Add a dash of Salt and a pinch of Sugar.
• Add enough water, cover and cook until Chicken Pieces are well-cooked.
• Open the lid and give the Kurma a quick stir.
• Pour in the ground Coconut Paste and mix well.
• Allow it to boil on a very low flame until the raw flavour goes, stirring occasionally.
• Remove from fire and garnish it with Coriander Leaves.
• Serve Chicken Kurma hot with any dish of your choice.
• Chicken Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• Chicken Kurma is a good accompaniment for rice dishes like Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Pan-seared and slow-cooked Chicken in Kurma Masala yields more flavour filled Curry.
• Adding Yogurt is optional, but it gives a wonderful silky texture to the curry.
• Adjust the number of Green Chillies and the amount of Red Chilli Powder to suit your spice level.
• Adding Red Chilli Powder is purely optional.
• Soaking the Poppy Seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook on a high flame, once coconut paste is added to the Chicken Kurma. This can curdle the Curry and make it watery.
• Can splutter whole spices instead of grinding them along with Onion and Tomato.
• For a richly flavoured Chicken Kurma, saute the ingredients in Ghee.
• Add full-boiled eggs and convert this Kurma recipe into Egg Kurma.
• Add Vegetables and convert the same recipe into Vegetable Kurma for a complete Vegetarian treat.
• Can add Mutton/Beef instead of Chicken and adjust the cooking time accordingly.

ILANEER/KARIKKU DOSA - TENDER COCONUT DOSA

     Ilaneer Dosa/Karikku Dosa is a classic Indian Pancake prepared with Rice Batter ground along with Tender Coconut Shavings and Tender Coconut Water. What's special about this Ilaneer/Karikku Dosa is, it is thin, fluffy, light, lacy and quite flavourful.  And above all, there is no need to ferment the batter.
     Ilaneer Dosa/Karikku Dosa is yet another classic dish from Kerala Cuisine.  Addition of Coconut in various forms is a common scenario(ingredient) in God's Own Country.  What else would the natives of land with the name Keralam which is synonymous to Kera(Coconut) do?  Our love for the ingredient is quite ardent that it is common to find coconuts in most of our dishes. Maybe as Coconut, Coconut Milk, Tender Coconut or Coconut Oil. We even use Coconut shells as ladles, steamer cups, serving bowls etc.,
     Though it seems the ingredients added into the batter goes quite similar to the ones used for Vellayappam/Appam. The difference is that this Dosa batter uses Tender Coconut shavings which imparts a wonderful native flavour to the dish. Neer Dosa is yet another sibling of the same dosa from Karnataka, a watery kind of Dosa but they do not add Coconut/Tender Coconut in Neer Dosas. Also, the batter can be immediately used, no need for fermentation.  So these Ilaneer/Karikku Dosa does not smell soury too.  You just need to soak the Raw Rice for about 4-5 hours, grind the batter and immediately you can prepare Ilaneer/Karikku Dosa.  If you are planning to prepare the dish for Breakfast, you can soak the rice overnight.
     Ilaneer/Karikku Dosa goes well with Coconut Chutneys & Sambar.  My personal preference for the Dosa would be, curries like Stew, Kurmas etc., which goes hand in hand with Ilaneer/Karikku Dosa.  You can even serve Ilaneer/Karikku Dosa with powdered Jaggery/Brown Sugar or along with Sweetened Coconut Milk.

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Cuisine - Kerala(South Indian)
Course - Main Course
Recipe Type - Dosai, Pancake
Difficulty -Easy
Serves - 3-4
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 4-5 Hours/Overnight
Fermenting Time - Nil
Cooking Time - 20 - 30 Minutes

HOW TO COOK ILANEER/KARIKKU DOSAI - TENDER COCONUT DOSAI

INGREDIENTS :

For Ilaneer/Karikku Dosa Batter :

Raw Rice - 3 Cups
Tender Coconut Shavings - 2 Cups
Tender Coconut Water - 1 Cup
Sugar - 2 Tbspn
Salt - To Taste
Oil - To drizzle over Dosa

METHOD :

For Ilaneer/Karikku Dosa Batter :

• Clean, & Wash Raw Rice 2-3 times or until water runs clear.
• Soak the Raw Rice for about 4-5 Hours.
• Drain and grind the soaked rice in a Blender/Grinder.
• Grind the Rice along with Tender Coconut Shavings.
• Instead of Water add Tender Coconut Water while grinding the batter.
• Grind the ingredients into a smooth batter.
• The consistency of the Batter should be like that of a Dosa/Appam Batter.

How to Cook Ilaneer/Karikku Dosa:

• Heat the Dosa Griddle on a high flame and then lower the flame to low.
• Smear the Griddle with oil.
• Thoroughly mix the Ilaneer/Karikku 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 low while cooking Ilaneer/Karikku Dosa.
• Drizzle few teaspoons of Oil over the Ilaneer/Karikku Dosa.
• Cover & Cook the Ilaneer/Karikku Dosa on a low flame until it is cooked.
• Carefully remove the thin, light and fluffy Ilaneer/Karikku Dosa from the griddle. (there is no need to flip and cook the Dosa).
• Serve Ilaneer/Karikku Dosa along with your choice of Chutney/Sambar.
• Ilaneer/Karikku Dosa goes well with Stew, Kurma, Chicken Curry, Mutton Curry etc.,

NOTES :

• Use good quality Raw Rice for Ilaneer/Karikku Dosa recipe.
• The ingredients should be finely ground into a thin batter.
• There is no need to ferment the Ilaneer/Karikku Dosa Batter,
• You can immediately prepare Ilaneer/Karikku Dosa once the batter is ready.
• If you have any leftover batter leave it in the refrigerator.
• Use the batter within two days.
• Cover & Cook the Ilaneer/Karikku Dosa on a low flame for white coloured Dosa.
• There is no need to flip and cook Ilaneer/Karikku Dosa.

VENDAKKA THORAN - OKRA STIR-FRY

     Vendakka Thoran/Okra Stir Fry is a simple Kerala style stir-fry cooked in a typical Nadan style. Though we make Thoran/Upperi, a kind of stir fry cooked with mild seasonings and grated Coconut with almost any kind of Vegetable, cooking Thoran with Okra/Lady's Finger is slightly tricky.  The reason is the slimy nature of Okra. According to me, Vendakka/Okra Thoran shouldn't be overcooked, slimy and should be green in Colour. So, I cook Vendakka/Okra Thoran briefly on a medium-high flame to retain its crunchiness, colour and nutrition.
      Whenever I cook this dish I always remember Sheela Chechi(my husband's cousin) who is always fancied by this Vendakka Thoran.  She always asks me how I cut Okra into thin strips and how I am able to retain the green colour in it?  Even during my recent visit to CBE, she asked me this question.  I was really impressed that she remembered the way I cook Vendakka Thoran even after all these years, though I have cooked this dish only once for her.  The trick is nothing but cooking the Vegetable briefly on a Medium-high flame and a pinch of Sugar.
     The speciality of the dish is that the seasonings are tempered in Coconut Oil which gives the typical 'Nadan Ruchi' the most phenomenal & authentic taste and flavour of 'Deivathinthe Swantham Nadu' - God's Own Country.  Thoran/Upperi is a predominant item served along with various other dishes in a Kerala Sadhya(Banquet).  Vendakka Thoran can be served as a side dish for both Roti & Rice.
      Various Vegetables like, Cabbage, Long Beans, French Beans, Snake Gourd, Bitter Gourd, Beetroot, Carrot, Spinach, Okra etc., can be cooked in this method. Even vegetables like Cabbage & Carrot, Beans & Carrot, or all three vegetables Cabbage, Carrot and Beans can be mixed together and prepared in the same way.

For more recipes on SADHYA, click here...


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

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

HOW TO COOK VENDAKKA THORAN - OKRA/LADY'S FINGER STIR FRY

 

VENDAKKA THORAN - OKRA STIR-FRY

INGREDIENTS :

Okra/Lady's Finger - 3 Cups
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

For Seasoning :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Cumin Seeds - a Pinch.
Coconut Oil - 1 Tbspn.

METHOD :

• Clean and wash the Okras through running water for at least 3-4 times.
• Allow it to drain through a Colander.
• Pat-dry the Okras with a clean kitchen towel.
• Chop off the tips and the ends from the Okra.
• Make 4-5 slits through the Okras lengthwise, then cut it into thin strips(1" length).
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add a pinch of Cumin seeds followed with Okras cut into thin strips.
• Add Salt & a pinch of Sugar and give a quick stir.
• Add in the grated Coconut and mix well.
• Cook Vendakka Thoran/Okra Stir Fry for about 5 Minutes on a medium-high flame.
• Switch off the flame and allow it to sit in the pan for another 2-3 minutes.
• Serve Vendakka Thoran as a side dish for Rice or for Chapati.

NOTES :

• Cut Okras into the desired shape.
• Can add a pinch of Turmeric to the Vendakka/Okra Thoran, if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic & Cumin Seeds are truly optional.
• Cook Vendakka/Okra Thoran briefly on a medium-high flame to retain its crunchiness, colour and nutrition. 
• Letting it sit in the pan for about 2-3 minutes helps to get rid of any remaining sliminess in Okras. 
• Adding a pinch of Sugar to the Vendakka Thoran is purely optional, but will help you retain the green colour in the vegetable.
• I like Vendakka Thoran to be crunchy and slightly undercooked if you do not prefer it that way, cook for another 5 Minutes on a low flame.

 

TIPS & TRICKS:

To avoid slimy Okra/Lady's Finger: