THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

HOW TO MAKE THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

INGREDIENTS :

For Macerating the Tomatoes:

To Dry Roast & Grind:

For Thakkali Thokku/Tomato Pickle:

METHOD :

• Dry roast the Fenugreek Seeds, Mustard Seeds & Cumin Seeds on a very low flame until it splutters.
• Cool and powder it.
• Wash and Cut Tomatoes, add Salt, Red Chilli Powder, Tamarind to it and keep it aside for at least 30-45 Minutes.
• After 30-45 Minutes a considerable amount of liquid would have oozed out from the Tomatoes.
• Grind the macerated Tomatoes along with all the ingredients into a puree and keep it aside.
• Do not add water while grinding the Tomatoes.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Lower the flame, then add Asafoetida Powder and fry for a while.
• Then add Turmeric Powder and Red Chilli Powder and fry it on a very low flame until fragrant.
• Pour in the ground Tomatoes puree and mix well.
• Add a piece of Jaggery to the above and cook on a medium-high flame for about 8-10 Minutes stirring at intervals.
• Care should be taken so that it doesn;t get scorched at the bottom.
• Once the Oil starts to separate from the Thokku, add dry roasted & powdered Fenugreek, Mustard and Cumin Seeds and give a quick stir.
• Cook this on a low flame until the Thokku thickens. &oil separates from the pickle.
• Switch off the flame and allow the Thakkali Thokku/Tomato Pickle to cool down.
• Store it in clean & dry airtight bottles.
• Stays good up to a month. 
• Thakkali/Tomato Thokku goes well with Idli, Dosa, Chapati and is a great combination when paired up with Curd Rice.

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Thakkali Thokku is dry.
• Dry roasting the Fenugreek Seeds, Cumin Seeds & Mustard Seeds helps to preserve the Thakkali Thokku, as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Increase/decrease the amount of Tamarind to get the needed tanginess along with the variety of Tomatoes used.
• Gingelly Oil is usually used while making Thokku & Sound Indian Pickles.
• Avoid using steel/aluminium/copper containers for storing the Thokku, as they tend to react with the acidic nature of Salt and Tomatoes.
• Store the Thakkali Thokku in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) while scooping out the Pickle/Thokku
• Wet Jars/spoons can spoil the Thakkali Thokku/Tomato Pickle as the moisture in them helps in the growth of Fungus.
• Allow it to cool completely before storing it into sterilized bottles. 
• If stored properly, Thakkali Thokku/Tomato Pickle can last for a month or so.
• For longer shelf life, refrigerate the Thakkali Thokku.  It can stay good even with less oil and preservatives.

TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)

MINI IDLI

HOW TO MAKE MINI IDLI

MINI IDLI

INGREDIENTS :

For Idli Batter:

PODI IDLI

MINI IDLI

HOW TO MAKE PODI IDLI - IDLI SMEARED WITH SPICE POWDER

PODI IDLI

 INGREDIENTS:

MINI IDLI

METHOD:

• Pour in the Idli Batter to the Mini Idli moulds/regular sized Moulds.
• Steam cook the Idlis.
• Once cooked, remove the moulds from the steamer and allow it to cool for few minutes.
• Gently remove the Idlis from the mould with a spoon.
• I have used about 30-45 Mini Idlis(2-3 Moulds) in this recipe.
• If using normal-sized Idlis use 8-10 Idlis(Can cut it into small pieces).
• Let the Idlis slightly cool down before adding Idli Milagai Podi.
• Sprinkle a hearty amount of Idli Podi over the Idlis.
• Warm up the Gingelly Oil and drizzle it over the Idlis.
• Toss them up well until each Idli is well coated with the Idli Podi and smeared with Oil.
• Serve Podi Idli warm or at room temperature.
• Serves best to be packed in a Lunch Box or simply serve it as a snack.

NOTES:

• Can prepare Podi Idli recipe with Mini Idlis or Normal Idlis.
• Add more Oil & Idli Podi if you feel the Idlis aren't totally smeared up with the spice powder.
• Adjust the amount of Idli Podi & Oil to suit your preference.
• I have used Gingelly Oil(Nallennai) in this recipe and have used homemade Idli Podi.
• Can prepare the same recipe with store-bought Idli Milagai Podi.
• Can give this Podi Idli a twist by adding Paruppu Podi instead of Idli Podi or try combing both. Tastes great with Paruppu Podi too.
• Can substitute Gingelly Oil with melted Ghee/Coconut Oil.
• Some recipes of Podi Idli calls for tempering it with Mustard Seeds & Curry Leaves.

TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Podi Idli, to mix Idli Podi, drizzle over Dosa etc.,)
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)

HOMEMADE GRAPE WINE 

INGREDIENTS :

METHOD :

• Select the Grapes, discard any rotten grapes.
• Wash the Grapes thoroughly.
• Remove the stems.
• Crush the Grapes to release the juice and add it into a large glass or ceramic jar.
• Add Sugar, and Pour 5 litres of boiling water into it and leave it aside for 12 hours.
• Activate the Yeast by putting it in warm water and 5 Tspns of Sugar.
• Add activated yeast to the Wine Mix after 12 hours
• Can add some extra Sugar and few sticks of Cinnamon & Wheat Kernels to add more sweetness and flavour to the Grape Wine.
• Cut Beetroot into small pieces and add it into the Wine.  This is will help you to get bright red coloured wine naturally.
• Stir it every day for a week.
• After a week strain and press the juice out of the mixture and bottle it. 
• Keep the bottles tightly closed.
• Store them in a dark and dry place for a month.
• Re-bottle the clear wine leaving the sediments behind for another one month. 
• The Grape Wine should be filtered properly at this stage.
• Taste the Grape Wine after two months, add sweetness and flavour if needed.
• Do the above process until there are no sediments left.
• Good quality Grape yield best Grape Wine. 
• Like most of the wines, it will improve with age.

NOTES :

• Crushing the Grapes will yield more flavour and body to the wine.
• Some variety of Grapes are naturally sweeter, so adjust the amount of sugar accordingly.
• I used Red Globe Grapes for the wine
• I just used normal yeast, as it is very difficult to get wine yeast in my area.
• Stirring the wine is very important for the fermenting process.
• Store them in clean and dry bottles in a moist free place.
• As I am staying in a tropical area, my wine brewed up sooner. But I strictly followed the regime.
• I did not use any artificial colours, food preservatives or enhancers in this Grape Wine.
• The colour and flavour, which I got naturally out of it were more satisfying.
• The colour of the wine totally depends on the colour of the Grapes.
• Adding Beetroot also help you to get the preferred colour naturally.  But it is purely optional.

PRAWN & POTATO MASALA

HOW TO COOK PRAWN & POTATO MASALA

PRAWN & POTATO MASALA

INGREDIENTS :

PRAWN & POTATO MASALA

NOTES :

• Adjust the amount of spices to suit your spice level.
• Adding Potatoes in this recipe is purely optional.
• Adding Tamarind extract to the Prawn Masala is truly optional.
• If the Tomatoes are tangy, can avoid adding Tamarind extract.
• Dry Roast, Fennel and Fenugreek seeds on a low flame and grind into a fine powder.

CHICKEN CURRY WITH COCONUT MILK

• Quick to prepare
• Fewer Ingredients
• Suitable Side Dish for both Roti, Rice etc., & etc.,

HOW TO COOK CHICKEN CURRY WITH COCONUT MILK

CHICKEN CURRY WITH COCONUT MILK

INGREDIENTS :

For Masala Paste :

Spices:

To Garnish :

PREPARATION:

• Clean, Wash and Cut Chicken into small pieces.
• Grind the ingredients mentioned under 'For Masala Paste' into a fine paste and keep it aside.
• Finely chop the Onions & keep it aside.

METHOD:

• Heat Oil in a Pan, splutter the ingredients mentioned under 'Spices' and Curry Leaves on a very low flame.
• Add Chicken pieces to the oil along with a dash of salt and pan sear the pieces.
• Toss the Chicken pieces once or twice and cook until the colour changes and it is evenly coated with oil for about 5-8 minutes.
• Then add finely chopped Onions and saute until onions turn translucent.
• Pour the ground 'Masala Paste' to the above and give a quick stir.
• Leave this on a low flame for about 5-7 minutes & fry until aromatic.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Add a dash of Salt, a pinch of Sugar and mix well.
• Pour in the Thin Coconut Milk and cook on a low flame until Chicken pieces turn soft and well cooked.
• Once the Chicken pieces are well cooked, pour in the Thick Coconut Milk.
• Cook this on a low flame until the Chicken Curry reaches the desired consistency.
• Switch off the flame and garnish Coconut Milk Chicken Curry with finely chopped Coriander Leaves.
• Serve Chicken Curry with Coconut Milk hot. 
• Goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
• Chicken Curry with Coconut Milk can be paired with Pulao, Ghee Rice, Vegetable Brinji Rice etc.,

 NOTES :

• Adjust the amount of Spices as per your taste preference.
• Can add Boiled & Cubed Potatoes to this Chicken Curry.
• Pan searing yields soft & succulent Chicken Pieces.
• Grinding Onions along with Spices gives you a rich gravy.
• Adding Sugar is totally optional.
• I have used homemade fresh Coconut Milk in this Curry.

VEGETABLE BRINJI RICE

HOW TO COOK VEGETABLE BRINJI RICE

VEGETABLE BRINJI RICE

INGREDIENTS:

For Vegetable Brinji Rice:

For Coconut Paste:

Spices:

PREPARATION:

• Wash the Jeeraga Samba/Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Peel and dice Carrots & Potatoes into small Cubes, Cut Beans into 1/2" long pieces & keep it aside. 
• Wash and drain the Green Peas.
• Grind the ingredients mentioned under 'For Coconut Paste' into a fine paste.

METHOD:

• Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and Green Chillies, slit into two, to the above and sauté until onions turn translucent.
• Add the ground Coconut Paste and sauté until the raw flavour goes, and it turns fragrant.
• Now add in the chopped Vegetables and give a quick stir.
• Drain the soaked Rice and add it to the above.
• Fry this for about 5–7 minutes on a very low flame.
• Pour in the Coconut Milk, boiled Water, Salt and mix well.
• Allow it to boil.
• Add finely chopped Mint & Coriander Leaves.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
• Allow it to cool for a few minutes.
• Add the remaining 1 Tablespoon of Ghee to the cooked Brinji Rice and fluff it up.
• Serve Vegetable Brinji Rice with Curd-Onion Raitha along with any kind of vegetarian or non-vegetarian curries.

VEGETABLE BRINJI RICE

NOTES:

• I have used Chinigura Rice in this recipe. Can use Basmati Rice / Jeeraka Samba(Kaima)* rice for this dish.
• Can substitute half the amount of Ghee with Oil.
• Adding Mint and Coriander Leaves are purely optional.
• Adjust the number of Green Chillies to suit your spice preference.
• I have added both Ground Coconut Paste & Coconut milk to cook this Vegetable Brinji Rice.
• If you do not prefer to add Coconut Paste, avoid Coconut & grind the other ingredients into a fine paste and follow the process.

APPLE SMOOTHIE

RED APPLE

HOW TO MAKE APPLE SMOOTHIE

APPLE SMOOTHIE

INGREDIENTS:

METHOD:

• Peel, core and discard the seeds.
• Cut the Apples into cubes.
• Blend the Apple Cubes, Dates, Milk, Ice cubes and Sugar/Honey in a blender. 
• Puree until all the ingredients are smooth, creamy, and sugar is well dissolved.
• Pour it out into serving glasses.
• Served Apple Smoothie chilled.

NOTES:

• Grinding the ice cubes with the fruit yields a perfectly chilled and thick smoothie.
• Can substitute Sugar with Honey.
• Apples are naturally sweet, can prepare the smoothie without any additional sweeteners.
• Adjust the amount of Sugar/Honey to suit your taste preference.
• Adding Almonds to this Smoothie is purely optional.
• Substitute Milk with Yogurt/Almond Milk, if you prefer.
• Can add a tinge of Cinnamon in your Apple Smoothie, if you prefer.
• Drink it immediately for better taste because it will turn brown within half an hour.

Selecting & Storing the Apples

• While buying Apples look for the firm, brightly coloured apples having no bruises, damages, shrivelled skin etc., 
• It is always better to prefer individual apples over the pre-packed ones. This way you’ll be able to smell the apples. 
• Never buy the apples that smell musky.
• Store Apples in your refrigerator. Wrap the apples up in a plastic bag and place them in the coldest area of your refrigerator after sprinkling them with water.  If you store the apples properly, it will stay fresh for almost 2-3 weeks.
• Normal room temperature can also be quite suitable for storing apples for a short time. Just make sure to check them regularly since they will ripen more rapidly at room temperature.
• Apples can speed up the ripening process of other fruits as it emits a natural gas called Ethylene. To use these ‘ripening’ benefits of apples, wrap it up along with the unripe fruit in a plastic bag.