Essence of Life

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

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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.

July 10, 2019 No comments

IDLI

South Indian Cuisine is incomplete without IDLI. Crowned to be one of the best among the long list of South Indian Tiffin Items. An all time comfort food, steamed goodness, healthy, tasty and easily digestible. Most of the South Indian households wake up to the wonderful aroma wafting out of steamed Idlis. A simple recipe with very few ingredients which seems quite straightforward, but only for the people who have cooked it and perfected it knows the skill behind soft airy Idlis. Perfect airy Idlis are always a hard earned trick. As any other fermented food, Idlis can easily go wrong - over fermented batter = Soury Idlis, under fermented batter = Stodginess. The simple steps involved in making Idlis have to be meticulously done to get perfect Idlis.

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

Though I am not scaring you all by saying it is a tedious process, but to be true, most of the South Indian Cook Books published earlier didn't include this humble dish - IDLI. Even I was wondering whether I should write a recipe for Idli in my blog. My daughter would be totally against the idea. I am not an expert or an ace cook when it comes to cooking IDLI. Need to say - not to worry to follow my recipe though. As a typical South Indian housewife I cook Idlis quite often at home, and my Idlis are always the okay kind. Being a South Indian who have grown up eating Idli, my love for the dish is so that I have quite lot of memories and anecdotes related to Idli in my timeline.

Idli, has a long tied history of its own. When I was a kid I have always thought how people came up with certain recipes, especially dishes like Idli, Dosa, Upma, Puri etc & etc., And who was behind fixing the perfection of the dish. Combining ingredients together in certain proportions with quite a number of cooking techniques.

Though there are various other dishes which uses a leavening agent for speeding up the fermentation process. Idli sticks on to the perfect slow & natural fermenting technique which gives the much talked soft & supple texture which is quite synonymous to Idli. Though a recipe with straight forward ingredients and cooking techniques, there are quite a lot of tips and tricks every household follows for perfect airy Idlis. May be most of us would say, it is a left hand's play but it is not true for every individual. Even I have seen up & downs with Idli recipe, the term ups & downs seems quite suitable when it comes to Idli. Perfect soft and fluffy Idlis for Ups or sometimes flattened, hard or sticky ones for Downs. The Idli recipe here is what I know about the process of making Idlis and how I usually prepare Idlis at home.

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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):

This 4:1 Rice Urad Dhal Ratio works best for me and I have always followed the thumb rule. It is fool proof and works every single time for me.

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

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

Whole White Urad Dhal

This is the type of Urad Dhal I use. In recent times I have not seen any of the households using any other variety. The convenience involved in using this variety of Urad dhal has made people easily switch to this variety.

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?

We normally use Idli Rice for the batter. It's a short grained fat par-boiled rice. Par boiled rice suits best for Idli Batter. Idli Rice is a unique short fat grained rice available in Tamilnadu. I have seen many people using Idli Rava. I have not tried Idli Rava.

While I was in India I have always used Idli Rice. But when I moved to Malaysia, I found it difficult to get Idli Rice, so I tried my hand with Raw Rice and Ponni Rice. Not bad for Idli deprived taste buds. And even recently I tried equal portion of Idli Rice & Kerala Matta Rice(2 Cups each) for the batter as suggested by the cook at a restaurant in JB. A Mamak shop in JB City Centre, where I found the softest Idlis ever. I should say that it did total justice to the Idli and also yielded soft Idlis. But the colour of Idlis turned out to be slightly dull due to the pink colour of Kerala Matta Rice. This combination of rice variety yielded is much healthier, tastier and softer Idlis.

If you can get hold of good quality Idli Rice, then forget the stories and just stick on to Idli Rice. Grind the soaked and drained rice coarsely for about 15-20 minutes. Add just enough water while grinding. The Idli Batter should be thick consistency. Once ground, transfer the batter to the ground Urad Dhal and mix well. Let there be lot of space for the batter to expand while fermenting. Do not fill up to the brim.

Should we add Fenugreek Seeds?

Some say adding Fenugreek Seeds would not yield white coloured Idlis. But some call for adding fenugreek seeds in the Idli batter. Absolutely it is an optional ingredient here. But according to me, I have always seen my mother adding fenugreek seeds in the Idli/Dosa batter which imparts a wonderful flavour unique to fenugreek which I love. Also, fenugreek has its own health benefits and the microbes in Fenugreek seeds speeds up the fermentation process. But be careful while using Feneugreek seeds, if you tend to add a lot, it can make your Idlis bitter.

SOAKING :

The Idli Rice and Urad Dhal should be soaked separately for at least 4 -5 hours/Overnight. Wash the Rice 3-4 times until the water runs clear(yields white coloured Idlis) and soak it in ample of water.

Wash Urad Dhal/Black Gram Dhal separately in a similar way. Soak Urad Dhal/Black Gram Dhal along with Fenugreek Seeds in ample of water for about 4-5 Hours/Overnight.

GRINDING :

I use a wet grinder for grinding the batter. Wet Grinders are an invention which was introduced mainly for the process of grinding Idli/Dosa Batters. In olden days the process was done manually in a stone mortar and pestle(Attangkal/Attukkal). The stones in the wet grinder fluffs up the Urad Dhal without making it hot.

A mixer or a food processor can also be used but it wont yield perfect Idli batter, but does total justice to Dosa Batter. I have experience making Idli and Dosa with the batter ground in a Mixie/Blender. And the Mixie I used was a low Watts Blender which I bought in Malaysia. Later I used a typical 750 Watts heavy duty Indian brand Mixer until I was able to bring down a Wet Grinder. Living outside India, few Utensils and machines an Indian housewife commonly bring home would be a Mixie, Grinder and then a Pressure Cooker. May be I can share a recipe for Idli/Dosa Batter in Mixer/Blender later.

First grind Urad Dhal

Add the soaked and drained Urad Dhal along with the Fenugreek Seeds to the wet grinder. Add just 1/2 a Cup of Water. The best way to grind the Urad Dhal is by adding little water at a time, swiping off the unground Urad dhal from the sides at intervals. If you pour all of the water at once, the batter wont fluff up well. It may take around approximately 20 -30 minutes depending upon the amount of Urad Dhal used and the type of Wet grinder.

Once the batter is well ground it will fluff up. The batter would have fluffed upto 8-10 times of its original volume and would have almost filled the grinder. The grinding sound would be like the Wet Grinder is grinding without any batter inside(like just the stones rolling around). This was one tip I learnt from one of our servant maid. Remove the Urad Dhal Batter from the Wet Grinder and transfer it into a bowl. There are tilting versions of wet grinders which makes the process easier. Keep the bowl with the Urad Dhal Batter closed.

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:

This has to be done at three stages :

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 :

Idli is typically served with a variety of Chutneys and Sambar, each with its own unique style and taste.
Indulge in the heavenly combination of deep-dunked Idlis in a pool of flavourful Sambar, known as SAMBAR IDLI.
For a delightful twist, try PODI IDLI by sprinkling Idli Podi and drizzling Gingelly oil over the Idlis.
Another delicious option is IDLI FRY, where the Idlis are cut into small cubes, deep-fried, and optionally served with a sprinkle of Idli Podi.

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Idli can be also be served along with a combination of Vegetarian/Non vegetarian Curries.

July 07, 2019 No comments

     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.,

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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.

July 03, 2019 No comments

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.

July 01, 2019 No comments

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.

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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:

Cook the Vegetable on a high heat.
While Stir Frying or for Poriyals/Thoran, avoid crowding your pan or skillet, as this will reduce the heat and cause sliminess.
Adding Salt to Okras at the initial stage while cooking also help in getting rid of the sliminess quickly. 
Cooking the vegetable along with acidic based ingredients also reduces the sliminess.
Saute Okra/Lady's Finger briefly in oil before adding it into Curries like Sambar, Puli Kozhambu, Pachadi etc., 
Can also simply slice and roast okra in an oven.

June 28, 2019 No comments

POTATO & ANCHOVIES SAMBAL - SAMBAL KENTANG & IKAN BILIS

SAMBAL a magical condiment when mixed and cooked with different ingredients cater to spicy, tasty and regionally unique dishes. It is a simple and humble delicacy prevalent in South East Asian regions with notes and flavours unique to the regions and cooking expertise.

      This Potato & Anchovies(Ikan Bilis) Sambal recipe is an unfaltering Malay dish popular and prevalent throughout the region. A simple recipe with simpler ingredients which gives a total justification for a wholesome taste sense. Undoubtedly it hits the mark of the taste buds with a whole lot of sweet, sour & spicy combination which is loved by the locals.
      What makes this recipe tasty is the Sambal. Every household would have some tricks down their sleeves in making a perfect Sambal. When you have a perfect Sambal then these deep fried Potato Slices and Dried Anchovies instantly converts the taste and flavour of the dish to another level. Crunchy bits of Anchovies in midst of Potatoes along with Sambal gives a spicy kick, fiery taste and you totally succumb to the dish even at the first bite. If you are a lover of spicy dishes, then this Potato & Ikan Bilis Sambal is sure to sweep you off your feet. Serve it along with steamed Rice, Ketupat or Lemang.
      Get your Sambal Tumis ready, cut the Potatoes into the desired shape and deep fry them. Cook deep fried Potatoes in Sambal Tumis on a very low flame until each slice is well coated with the Sambal. Finally, add deep fried the Dried Anchovies and give a final stir. Deep Fried Anchovies totally elevates the taste of the dish by giving an awesome texture and flavour. It adds crunchiness to Potatoes & Anchovies Sambal.

For a detailed Recipe on, How to Cook SAMBAL TUMIS, Click here...

Cuisine - South-East Asian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK POTATO & ANCHOVIES SAMBAL - SAMBAL KENTANG & IKAN BILIS

POTATO & ANCHOVIES SAMBAL - SAMBAL KENTANG & IKAN BILIS

INGREDIENTS:

For Sambal Tumis :

Dry Red Chillies - 10-12 Pieces.
Birds-eye Chillies - 5-7 Pieces
Shallots - 10 Nos.
Garlic - 3 Cloves.
Ginger 1" Piece - 1 No.
Galangal 1" Piece - 2 Nos.
Dry Shrimp Paste(Belacan) - 2 Tspns
Tamarind - 2 Tspn
Palm Sugar (Gula Melaka) - 3 Tspns
Salt - To Taste

For Potatoes & Anchovies Sambal :

Onions - 1 No.
Potatoes - 4-6 Nos.
Anchovies - 1/2 Cup
Oil - 1/2 Cup

METHOD :

For Deep fried Potatoes and Anchovies :

Peel, Clean and Cut Potatoes into the desired shape.
Clean and soak Dried Anchovies in Water for about 10-15 Minutes.
Drain the soaked Anchovies. Dry it up on a paper towel briefly.
Heat Oil in a wok and deep fry the Potato slices until browned and fully cooked.
Remove it from Oil and line it up on a Paper Towel.
In the remaining Oil, Deep fry the dried Anchovies.
Fry until they turn crispy.
Remove the fried Anchovies from the Oil and keep it aside.

For Sambal Tumis :

Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic Shallots, Ginger & Galangal into a smooth paste.
Heat the remaining Oil(Used for deep frying Potatoes and Anchovies) in a wok, pour the Sambal paste into it.
Saute the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separate from the mix.
Add tamarind extract and boil it for another 5 minutes on a low flame.
Add salt and palm sugar and mix well.
At this stage, the sambal should be fragrant, if not saute it for some more time.
Cook this on a low flame for about 12-15 Minutes.

For Potato & Anchovies Sambal :

Add Deep fried Potatoes into the Sambal Tumis and cook on a low flame until each piece is well coated with the Sambal.
Add finely chopped Onions rings to the above and give a quick stir.
Finally, stir in the deep fried dried Anchovies and cook briefly.
Immediately switch off the flame.
Serve Potato & Anchovies Sambal hot with steamed Rice or any other dish of your choice.

NOTES :

I have used the long- wrinkled variety of Dry Red Chilli, which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
Blend the shallots coarsely.
Grind the sambal paste with less water to avoid splattering while sauteing the Sambal in high flame.
Adding the onions cut into rings gives a good texture to the sambal.
Deep fry the Anchovies/Ikan Bilis first and set them aside.
And finally, toss them into the Sambal to get the much-needed crispiness.
Can use the same oil to saute the sambal.
Anchovies and dry shrimp paste will add saltiness to the sambal, so add salt at the final stage if necessary.
Can add Sugar instead of Palm Sugar.
Serve Potatoes & Anchovies(Ikan Bilis) Sambal hot or at room temperature.

June 27, 2019 No comments

ONION PAKODA

     Onion Pakoda, one of my favourite fried snack ever, a famous Indian Street Food. Deep Fried Crispy and Crunchy snack prepared with a wonderful combination of Onions and Gram Flour. It has different names such as Pakora, Pakodi, Fakkura, Bhajiya, Bhajji or Ponako. A call for a snack or a rainy evening instantly reminds me of Hot deep-fried snacks, but my all time favourite in the long list of snacks is always Onion Pakoda.
   My Dad used to buy Onion Pakodas from a Street Vendor. It happened only for an instance or two. The reason is my Mother who menace street food, gives elaborate lectures about cleanliness, hygiene etc., & etc., and we end up even not to think about eating outside. If at all an occasion arises when we eat at a restaurant while we travel or during weddings, she is so particular not to allow us to eat Coconut Chutneys served along with Dosa or Idli. She even goes to the extent of saying that they would have added Tap Water to it. As a mother, I can very well understand her worries and concern, but she was too sceptical to things those days. Eating food apart from home cooked was never a thought at home until me and my brother grew up and we had our own preferences. Even to date, I see my Dad buy Pakodas from Sweet shops, recently he had bought Mundhiri Pakoda from Nellai Lala Sweets(suggested by my SIL Nithya) for me, when I was home. It was the first time I tasted it and I really fell for it.
     When I started cooking during my College days, Onion Pakoda was one of the most frequented snacks at home. I & my brother would venture on deep fried snacks like Masal Bonda, Samosa, Vadai, Aloo Tikki etc., I perfected the recipe with quite a lot of variations since the beginning. This particular recipe which I finally stuck to was from my husband's friend, Govindraj's Mother. She always prepares these Onion Pakoda when we visit her and I felt the texture was quite satisfying. Her recipe calls for adding a bit of All-purpose Flour and Rice Flour along with Gram Flour and the trick to get crispy Onion Pakodas is mixing the Onions with Butter/hot Oil and Salt.
   Serve these Garma Garam(hot) Onion Pakodas along with a Hot cup of Coffee/Tea.

For more SNACKS & SAVOURIES, Click here...

Cuisine - Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Easy
Serves - 3-4
Author - SM

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

HOW TO COOK ONION PAKODA

ONION PAKODA

INGREDIENTS :

Gram Flour - 1/2 Cup
Rice Flour - 2-3 Tbspn
All Purpose Flour - 2-3 Tbspn
Onions - 4 Nos.
Green Chillies - 2-3 Nos.
Curry Leaves - a Sprig
Ginger - a small Piece
Fennel Seeds - 1/2 Tspn
Coriander Leaves - Few
Butter - 1 Tspn
Salt - To Taste

For Deep Frying :

Vegetable Oil

METHOD :

Peel, Clean and Slice Onions into thin slices.
Separate the Onion Slices.
Add finely chopped Green Chillies, Ginger, Curry Leaves, Coriander Leaves and Fennel Seeds.
Add Butter and Salt along with the above ingredients and mix well, until each strand of Onion is well coated with Butter.
Now add Gram Flour, Rice Flour and All-purpose Flour to the above and mix well.
Sprinkle a little bit of water and mix the ingredients with your hand.
Meanwhile heat Oil in a Deep Pan.
Once the Oil fumes, lower the flame.
Now gently add small chunks of Onion-Flour Mix into the hot oil.
Deep fry the Onion Pakodas until it turns into golden brown in colour.
While deep frying the Onion Pakodas, flip it once or twice in the hot oil.
Fry until it is evenly cooked on all sides.
Remove the Onion Pakodas from the Oil with a slotted Spoon.
Line the Onion Pakoda on a Paper Towel, to remove any excess Oil from the Pakodas.
Serve Onion Pakodas hot with any Chutney, Sauce/Ketchup or Dip of your choice.
Goes well with a cup of Hot Coffee/Tea.

NOTES :

Cut Onions into thin slices and separate the strands.
Can avoid adding Green Chillies, instead add 1/2 Tspn of Red Chilli Powder.
When the fresh ingredients are mixed along with Butter and Salt, it tends to ooze out some water.
So I usually do not add any water while mixing the ingredients with Flour.
Add Water, only if necessary.
If you are not adding Butter and Salt to the ingredients, mix all the ingredients sprinkling a little bit of water and finally pour about 1-2 Tbpsn of HOT OIL to the Onion- Flour mix.
These two methods, help you to yield crispy and crunchy Onion Pakodas.

June 25, 2019 No comments

GOOSEBERRY PICKLE - NELLIKKAI URUGAI/ACHAR

I do not get Gooseberries in the place where I live. There are trees around the city, but I cannot see Gooseberries sold in the market. During our first trip of Malacca, one of the Malaysian city I always love to travel, which holds quite a lot of reminiscence of Fort Cochin. A city which struck strong with culture and history. I noticed that the banks of the Melaka River were lined with Gooseberry trees. Even I noticed that in one of the galleries in Malacca Palace Museum, there was a depiction of a popular legend - King Parameswara was resting under a tree near a river during a hunt when one of his dogs cornered a mouse deer. In self-defence, the mouse deer pushed the dog into the river. Impressed by the courage of the deer, and taking it as a propitious omen of the weak overcoming the powerful, Parameswara decided then and there to build an empire on that very spot. He named it 'Malacca' after the tree where he had just taken shelter at, the Malacca tree which is nothing but a Gooseberry Tree.

     A few years back when I saw the tree in my neighbour's backyard loaded with a lot of Gooseberries, I had collected a huge batch and prepared lots of preserved Gooseberries & Pickles. They were literally wondering whether the fruit was edible. Me, with my language skills(?!!!), couldn't explain any further. And for my dismay, that was the only time the tree yielded, and it withered off after it.
     So a trip to Little India in Singapore & Kuala Lumpur is incomplete without a batch of Gooseberries. I love Gooseberry pickles and as a common scenario, the very next day of our trip I would prepare Gooseberry Pickles. Gooseberry pickles can be prepared in two ways, one method is by using the preserved Gooseberries which are well seasoned and would have turned soft. Pickling gets easier this way.
     Alternatively, Gooseberry Pickles can be prepared in an instant method, where fresh Gooseberries are steamed for about 20-30 minutes or until they turn soft & cooked. Then follow the suit with the preparation of Pickle.
This Gooseberry Pickle is loaded with a combination of tastes and flavours & it is equally spicy. Gooseberry Pickle goes well with Curd Rice or simply serve a smidgen of this Gooseberry Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya to add a tinge of uniqueness.

For more PICKLE RECIPES, Click here...

Cuisine - South Indian
Recipe Type - Pickle
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time(With Preserved Gooseberries) - 15-20 Minutes
Cooking Time(Instant Gooseberry Pickle) - 30 - 45 Minutes
Maturing Time - Immediate

HOW TO MAKE GOOSEBERRY PICKLE - NELLIKKAI URUGAI/ACHAR

GOOSEBERRIES/AMLA/AMALAKI/NELLIKKAI

INGREDIENTS :

Gooseberries - 500 Gms.
Gingelly(Sesame) Oil - 1/2 Cup
Mustard Seeds - 1 Tspn
Turmeric Powder - 1 Tspn
Red Chilli Powder - 3 -4 Tbspn
Asafoetida - 1/2 Tspn
Fenugreek Seeds Powder - 1 Tspn
Salt - To Taste
Sugar - 1 Tspn
Vinegar - 2 Tbspn

METHOD 1 :

With Preserved Gooseberries/Gooseberries in Brine :

PRESERVED GOOSEBERRIES - GOOSEBERRIES IN BRINE

Drain the Gooseberries from the brine.
Deseed and separate the Gooseberries into Cloves and keep it aside.
Meanwhile, dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
Heat Oil on a high flame until it fumes.
Lower the flame and splutter Mustard Seeds.
Add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir.
Pour in the Vinegar along with a pinch of Sugar and mix well.
Add the Gooseberry Cloves along with some Salt and mix well.
Cook the Pickle on a low flame for few minutes.
Finally, add powdered Fenugreek seeds Powder to the above and mix well.
Leave this on a very low flame for a few minutes.
Switch off the flame and allow the Gooseberry Pickle/Nellikkai Urugai/Achar to cool down.
Store the Gooseberry Pickle/Nellikkai Urugai/Achar in a clean and dry Glass/Ceramic Jar.
Gooseberry Pickle/Nellikkai Urugai/Achar tastes great with Curd Rice and is the best accompaniment with Rice Gruel(Kanji/Porridge).
Serve a smidgen of Gooseberry Pickle/Nellikkai Urugai/Achar to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya.

METHOD 2 :

Instant Gooseberry Pickle :

Clean, Wash and pat dry the Gooseberries.
Steam cook the Gooseberries for about 20-30 Minutes or until Gooseberries turn soft and cooked.
Allow it to cool.
Deseed and separate the Gooseberries into Cloves and keep it aside.
Meanwhile, dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
Heat Oil on a high flame until it fumes.
Lower the flame and splutter Mustard Seeds.
Add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir.
Pour in the Vinegar along with a pinch of Sugar and mix well.
Add the Gooseberry Cloves along with some Salt and mix well.
Cook the Pickle on a low flame for few minutes.
Finally, add powdered Fenugreek seeds Powder to the above and mix well.
Leave this on a very low flame for a few minutes.
Switch off the flame and allow the Gooseberry Pickle/Nellikkai Urugai/Achar to cool down.
Store the Gooseberry Pickle/Nellikkai Urugai/Achar in a clean and dry Glass/Ceramic Jar.

NOTES :

Care should be taken while dry roasting fenugreek seeds. Do not burn them, which would totally spoil the taste of the pickle.
Adjust the amount of Red Chilli Powder to suit your spice level.
Pour ample of Gingelly Oil to the pickle. This will prolong the shelf life of the pickle.
Avoid using steel/aluminium/copper container for preserving the Gooseberry Pickle/Nellikkai Urugai/Achar, as they tend to react with the acidic nature of salt and mangoes.
A suitable method is to store them in Clean and dry sterilized Glass/Ceramic/Porcelain Jars.
Always use clean & dry spoons while handling this Gooseberry Pickle/Nellikkai Urugai/Achar.
Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle.
If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
If stored properly, Gooseberry Pickle/Nellikkai Urugai/Achar can last for a month at room temperature and up to a year in the refrigerator.
The Pickle should be stored in a dry and dark place.
In humid climates, it is advisable to keep the pickle refrigerated to avoid spoilage and for longer shelf life.

June 21, 2019 No comments

HOW TO COOK TOMATO & CORIANDER CHUTNEY

INGREDIENTS :

To Dry Roast & Grind :

For Tomato & Coriander Chutney :

METHOD:

To Dry Roast & Grind :

For Tomato & Coriander Chutney :

NOTES :

THE PROCESS OF MAKING IDLI

INGREDIENTS:

For Idli Batter:

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

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

Whole White Urad Dhal

Whole Black Urad Dhal

Split Black Urad Dhal

Split 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

For Extra Soft & Airy Idlis(Optional Tip) :

WHEN TO ADD SALT?

FERMENTATION TIME:

THOROUGHLY MIXING THE IDLI BATTER:

STEAM COOKING THE IDLIS :

STORING THE IDLI BATTER:

SERVING SUGGESTIONS :

MUTTON CURRIES :

CHICKEN CURRIES :

FISH CURRIES :

VEGETARIAN CURRIES :

HOW TO COOK CHICKEN KURMA

INGREDIENTS :

For Chicken Kurma :

For Masala Paste :

For Coconut Paste :

To Garnish :

METHOD :

NOTES :

HOW TO COOK ILANEER/KARIKKU DOSAI - TENDER COCONUT DOSAI

INGREDIENTS :

For Ilaneer/Karikku Dosa Batter :

METHOD :

For Ilaneer/Karikku Dosa Batter :

How to Cook Ilaneer/Karikku Dosa:

NOTES :

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

VENDAKKA THORAN - OKRA STIR-FRY

INGREDIENTS :

For Seasoning :

METHOD :

NOTES :

TIPS & TRICKS:

HOW TO COOK POTATO & ANCHOVIES SAMBAL - SAMBAL KENTANG & IKAN BILIS

INGREDIENTS:

For Sambal Tumis :

For Potatoes & Anchovies Sambal :

METHOD :

For Deep fried Potatoes and Anchovies :

For Sambal Tumis :

For Potato & Anchovies Sambal :

NOTES :

HOW TO COOK ONION PAKODA

INGREDIENTS :

For Deep Frying :

METHOD :

NOTES :

HOW TO MAKE GOOSEBERRY PICKLE - NELLIKKAI URUGAI/ACHAR

INGREDIENTS :

METHOD 1 :

With Preserved Gooseberries/Gooseberries in Brine :

METHOD 2 :

Instant Gooseberry Pickle :

NOTES :

Let's Get Ready for Christmas 🎄

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