PATTAYA FRIED RICE - NASI GORENG PATTAYA

.     "Pattaya Fried Rice" or colloquially called Nasi Goreng Pattaya is a South East Asian twist given to Japanese Omu Rice.  Fried Rice wrapped in thin Egg Omelette.  "Nasi Goreng Pattaya", a name which stands for "Fried Rice" and "Pattaya" a City in Thailand is a popular Fried Rice Recipe popular in Malaysian hawker Stalls.  I am not sure whether Thailand has a version of this in their country.  
     The versatility of the dish is that you can get easy with your choice of Fried Rice and what makes this dish unique is that it is perfectly wrapped in a thin sheet of Egg Omelette. The Omelette so thin and light and making it into a thin sheet needs a bit of skill and a well-seasoned wok/pan.  Nasi Goreng Pattaya is usually served with Fried Onions(Bawang Goreng), Chilli Jeruk or finely chopped Chilli Padi sometimes served soaked in Light Soy Sauce, slices of Tomatoes, Cucumber and usually the Egg wrapped Fried Rice Packet is served drizzled with Red Chilli Sauce or Tomato Sauce.
    

PATTAYA FRIED RICE - NASI GORENG PATTAYA

  Though I have tasted few versions of this Nasi Goreng Pattaya in Hawker Stalls, the only difference the dish caters is the type of Fried Rice. What fancied me was the way it was served, wrapped in a thin sheet of Egg.  Pattaya Fried Rice is simply an awesome dish, It looks great as such - Fried Rice skillfully wrapped in a thin sheet of Omelette.  And above all it is a wholesome meal, filling enough and super tasty too. A versatile way of serving a simple Fried Rice converting it into a tasty endeavour with a fluffy piece of Omelette with every single bite of  Fried Rice.

For more FRIED RICE RECIPES, Click here...

Cuisine - Malaysian (South East Asian)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 4
Author - SM

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

HOW TO MAKE SAMBAL FRIED RICE

SAMBAL FRIED RICE

 

INGREDIENTS :

For Sambal Fried Rice :

Jasmine Rice - 2 Cups (Cooked)
Onions - 1 No.
Garlic - 2 Cloves
Bird's Eye Chillies - 1-2 Nos.
Chicken/Prawns -1/4 Cup
Carrot - 2 Tbspn
Cabbage - few Shreds
Light Soy Sauce - 1 Tbspn 
Sambal - 3-4 Tbpsns
Lemon Grass - 1 Stalk
Salt - To Taste
Sugar - 1 Tspn 
Rice Wine Vinegar - 1 Tspn
Oil - 2-3 Tbspn
  

To Garnish :

Spring Onions/Chives - Few Stalks

METHOD :

FOR SAMBAL FRIED RICE : 

For a detailed recipe of how to cook Jasmine / Fragrant Rice, click here...

• Cook the fragrant rice as per instruction and allow it cool.
• Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs. 
• Remove it from the pan and keep it aside.
• Cut Lemon Grass Stalk into small pieces, use just the white part of it.
• Can Grind the Lemon Grass along with the Sambal ingredients, or just bruise them and add it while sauteing.
• if you are using Prawns - Peel, devein and wash the Prawns/Shrimps.  Keep them aside. 
• If you are using Chicken - Clean, Wash & cut the Chicken into small pieces & keep it aside.
• Preferably use Boneless Chicken Pieces.
• Heat Oil in a pan/wok, Saute finely chopped Onions, Garlic and Bird's eye chillies until onions turn translucent.
• Add Sambal Paste and fry this on a high flame for 2-3 minutes.
• Pour in Light Soy Sauce and give a quick stir.
• Add Prawns/Chicken Pieces, finely diced Carrots along with a dash of Salt and a pinch of Sugar.
• Allow it to cook on a high flame for a few minutes. 
• Add cooked Fragrant Rice.
• Drizzle Rice Wine Vinegar over the rice.
• Mix it well until every grain is well coated with the Sauces and Sambal.
• Stir in finely shredded Cabbage to the Sambal Fried Rice. 
• Fry the rice on a high flame for few minutes or until the rice is dry. 
• Switch off the flame. 
• Garnish Sambal Fried Rice with finely chopped Spring Onions/Chives.

• Any fragrant long-grained rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.
• Can add any vegetable of your choice in this Fried Rice.
• Can also Chicken Pieces, Fish or any other Seafood. 

 

HOW TO MAKE OMELETTE FOR NASI GORENG PATTAYA/PATTAYA FRIED RICE

PATTAYA FRIED RICE - NASI GORENG PATTAYA

INGREDIENTS:

For Each Omelette:

For Frying:

METHOD:

To Make Omelette:

• Beat the Egg along with Salt & Milk until fluffy.
• Take a wide medium-sized, well-seasoned wok or a Non-stick pan, 
• Heat oil in the pan over Medium flame.
• Hold the Pan away from the heat & pour in the beaten Egg Mix.
• Gently swirl the pan, so that the Egg Mix spread out throughout the pan.
• Make sure the Egg is spread into a thin layer and large enough to wrap the Rice inside it.
• Place the pan back on the stove and cook on a low flame for about 15-20 Seconds.
• Now, turn off the heat, cover the pan & cook for few more seconds or until the omelette is well cooked.
• There is no need to Flip the Egg & cook.
• The Omelette is now ready for wrapping the Fried Rice.

 

HOW TO WRAP NASI GORENG PATTAYA/PATTAYA FRIED RICE

PATTAYA FRIED RICE - NASI GORENG PATTAYA

METHOD:

• Scoop out a bowl of Fried Rice or a portion big enough for a person.
• Place the scooped Fried Rice at the centre of the thin Omelette.
• Gently fold the 4 Edges and wrap the Fried Rice.
• Place a serving plate over the Omelette wrapped Fried Rice and gently flip it over.
• Your Nasi Goreng Pattaya is ready.
• Serve it with Fried Onions(Bawang Goreng), Chilli Jeruk or finely chopped Chilli Padi soaked in Light Soy Sauce.
• Can serve few slices of Tomatoes, Cucumber along with Nasi Goreng Pattaya.
• Usually, the Egg wrapped Fried Rice Packet is served drizzled with Red Chilli Sauce or Tomato Sauce.

EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

      The recent lockdown due to COVID-19 has bought forth a lifestyle never experienced before.  Sitting at home all day along with a wholesome work of just Eating & Sleeping.  Maybe the womenfolks of every household found this period slightly taxing and overloaded due to their overtime cooking scenarios.
      Panic buying Biscuits & Chips thinking that it could keep us satiated turned out to be monotonous snacking and gradually triggered our minds asking for variant Snacks, Savouries & Sweets.  I had made few of this genre in these last few days, some new ones like this & few classic ones repetitively cooked at home.  The list was longer than I imagined when I counted back on what I cooked in recent days.  Savouries, Tea Time Snacks & Sweets left alone there were many other family favourite dishes which I frequented to satiate our relaxing minds. 
      I was talking about this snacking mania to my MIL and she suggested me to make this Urad Dhal Murukku, an easy version prepared with cooked Urad Dhal and Idiyappam Flour. As I am from a School where tough recipes take a back seat, this easy Murukku recipe caught my attention and with precise measurements instructed by my MIL I made it the next day. I had never come across with this recipe before and for the first time, I should say I swept it out all perfect.  It is one of the easiest recipes ever. This recipe makes for such tasty Murukkus and suits best for beginners.  Simple ingredients and easier to cook. The best about this murukku is that the Urad Dhal(Uzhundhu) is pre-cooked and then kneaded along with Idiyappam Flour, Seasonings & Butter. I made two variants out of it, a plain batch and a spicy batch.

EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

     My MIL suggested me to add 1 Cup of Urad Dhal for 4 Cups of Idiyappam Flour/Rice Flour. So I used cooked 1 Cup of Urad Dhal along with 3 Cups of Water for about 5-6 Whistles in a Pressure Cooker. Once cooked, mash the Dhal and then kneaded it along with Idiyappam Flour, Salt, Ajwain Seeds/Cumin Seeds & Sesame Seeds.  Add just 11/2 Tspns of Butter.  Adding too much butter can make the Murukku soft and it may tend to break when fried. Knead the dough and add water little at a time and form it into a smooth pliable dough. Make sure there are no cracks in the dough.  I used a little less than 1 Cup of Water, as the cooked Urad Dhal also yields a bit of moistness while kneading the Murukku Dough. Some type of Rice Flour may need more Water, adjust accordingly. Rest it aside for about 20-30 Minutes and there you are ready with a wonderful Urad Dhal Murukku dough.

For more recipes on SNACKS & SAVOURIES, Click here...

Cuisine - Indian
Recipe Type - Snacks
Spice Level - Low-Medium
Difficulty - Medium
Yields -  45-50 Medium-sized Murukkus
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 30 -45 Minutes


For more MURUKKU RECIPES, Click here...

HOW TO COOK MURUKKU WITH COOKED URAD DHAL /EASY UZHUNDHU MURUKKU

EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

INGREDIENTS:

To Cook Urad Dhal:

Black Gram Dhal/Urad Dhal - 1 Cup
Water - 3 Cups

For Urad Dhal Murukku:

Idiyappam Flour - 4 Cups
Ajwain Seeds - 1/4 Tspn
Sesame Seeds - 1 Tspn
Butter - 11/2 Tspn
Salt - To Taste
Boiling Water - 1 Cup(Approximately)

For Frying:

Oil

Optional Ingredients:

Dry Red Chillies - 6-7 Nos.
Cumin Seeds - 1/4 Tspn

METHOD:

• Clean & Wash Urad Dhal 2-3 times or until water runs clear.
• Soak Urad Dhal ample of water for about 15- 20 minutes(Optional).
• Pressure Cook the dhal with 3 Cups of water for 2 whistles on a high flame and for another 3-4 whistles on a low flame.
• Switch off the flame and let the pressure in the cooker release naturally.
• Open the cooker and mash the Dhal with a potato masher or with the back of a ladle.
• Mash the Dhal when it is still hot & keep it aside.
• Add Idiyappam Flour/Rice Flour, Ajwain Seeds, Sesame Seeds, Butter and a dash of Salt.
• Mix everything well and add boiling water little by little & knead it into a smooth pliable dough.
• The Murukku dough should be smooth without any cracks.
• Separate the dough into small batches, roll it out and fill them into the Murukku press.
• Make a few swirls onto the reverse surface of a slotted spoon or directly press them into the oil.
• Drop the shaped Urad Dhal Murukkus gently into the oil and deep fry the Murukkus.
• Fry until it turns golden brown in colour and the sizzling sound stops.
• Once done, remove the urad Dhal Murukkus from the oil with a slotted spoon.
• Drain the Murukkus on a Paper Towel.
• Follow the suit for rest of the dough.
• Allow the Urad Dhal Murukku/Uzhundhu Murukku to cool.
• Store the Murukkus in airtight jars lined with Paper Towels.

For Spicy Urad Dhal Murukku:

EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

 

• Soak the Dry Red Chillies in Boiling Water for about 20-30 Minutes.
• Once soaked grind it along with a little bit of water into a fine paste.
• Sieve the ground Chilli Paste and add it along with other ingredients while kneading the Murukku Dough.
• Alternatively can add Red Chilli Powder while kneading the dough.
• Follow the suit as per the instruction for Plain Urad Dhal Murukku.

EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

 

NOTES:

• The dough should be in correct consistency. It should not be sticky or too hard.
• Do not substitute Butter with ghee or margarine.
• Butter should be at room temperature before mixing it into the flour.
• Butter is one main ingredient behind crispy and soft Urad Dhal Murukkus.
• Mash the Urad Dhal when it is still hot, otherwise, it may not get mashed well.
• Pour boiling water if you are using Idiyappam Flour to knead the dough.
• You can press the Urad Dhal Murukkus directly into the oil. 
• Care should be taken while doing so.
• Allow the Murukkus to completely cool down before storing it in airtight containers.
• If stored properly it stays good for a week to 10 days.

PALKOVA

     Palkova is a traditional South Indian Milk-based Sweet made from just two ingredients MILK & SUGAR.  It is traditionally prepared by reducing the Milk until all the liquid is evaporated and only the Milk Solids are left and then sweetened with Sugar.  When you leave it unsweetened you get Khova/Mava which can be used as a base for several milk sweets. When we talk about Palkova, the temple town of Srivilliputhur is sure to come to our minds.  Srivilliputhur is renowned for its Palkova and it is said that the milk from the Cows of this region is the secret behind the creamy & tasty Srivilliputhur Palkovas.
     Though Palkova recipe hails from North India, Srivilliputhur has made this Sweet an authentic South Indian Sweet.  When I say Palkova I am always reminded of Aavin's Palkova.  A train trip from Chennai is always incomplete without Aavin's Palkova. It had always been a ritual to buy Aavin's Palkova at Erode Railway Station. And they also had a counter near Gandhipuram Bus stand. Palkova in any form had been my favourite since childhood.  Small packets of Palkovas wrapped in butter papers, even my Son used to buy those small Palkova packets from a shop nearby to his School while we were in India.
     But I had never thought until recently that making Palkova would be an easy task. It had been a norm according to me that "Tough looking recipes seems to be always the easiest ones".  When I had some extra Milk at home, I thought why not give a try and ended up with a flawless, foolproof Palkova.  From then on, no looking back, my husband loved it and it has become his favourite lately. I have been making it back to back that I have made it 6 times within these two months time.  And the recent lockdown due to Covid 19 is making all of us eat, eat & eat.  Whenever a batch of Palkova got over, my husband would playfully remind me saying - "it is getting over, but no issues you don't have to wait until tomorrow, you can make it right away."
    Though there are quite a number of versions and methods of preparing Palkovas, this recipe is prepared traditionally by slow cooking in a heavy-bottomed pan. Quite a simple recipe with just two ingredients Milk & Sugar. 

Just follow these simple tricks to get perfect Palkovas:

• Preferably, use full cream milk.
• Use a heavy-bottomed pan or a non-stick pan.
• Slow-cook the Milk on a medium-low flame.
• Stir the milk frequently.
• Do not leave it unattended.

HOW TO COOK PALKOVA - TRADITIONAL METHOD OF MAKING PALKOVA FROM MILK

PALKOVA

INGREDIENTS:

Milk - 5 Cups
Sugar - 1/4 Cup

Optional Ingredients:

Cardamom - 2 Pods.
Saffron - few Strands.

METHOD:

• Pour the Milk into a heavy-bottomed pan or a non-stick pan.
• Bring the Milk to boil.
• Reduce the flame to medium-low and cook for another 8-10 minutes until the Milk thickens.
• Stir it frequently to prevent the milk from scorching at the bottom.
• Continue to process.
• Scrape the milk which sticks to the sides of the Pan and add it into the milk.
• After about 20 Minutes, the Milk would turn Creamy.
• Reduce the flame to low and continue to cook, stirring it frequently.
• After about 40 -45 Minutes, all the liquid would have evaporated and Milk would have turned into a solid form.
• Now add 1/4 Cup of Sugar and mix it thoroughly.
• Stir the ingredients until the Sugar dissolves.
• Can add finely ground Cardamom Powder or Saffron Strands at this stage.
• Continue to cook on a very low flame until the mixture separates from the pan.
• Switch off the flame and allow the mixture to cool down.
• Serve Palkovas hot or at room temperature or chilled.
• Can roll it out into Milk Pedas if preferred.
• Stays good for about 1 week when refrigerated.

PALKOVA

NOTES:

• Use a heavy-bottomed pan or a non-stick pan to cook Palkovas.
• This will help Milk from scorching at the bottom or burning it which would totally alter the taste of Palkovas.
• Stir the ingredients frequently while cooking the Milk.
• Scrape down the milk solids which stick to the sides of the pan and add it into the milk.
• I have used just 1/4 Cup of Sugar in this recipe, can add more or less Sugar to suit your preference.
• Adding Cardamoms or Saffron to Palkovas is purely optional.
• Cooking time totally depends upon the type of stove you are using.
• Once cooled, store it in an airtight container.
• Stays good for a week when refrigerated.
• The texture of the Palkovas remains the same even when refrigerated.
• So there's no need to thaw it or bring to room temperature before serving it.

     Chettinad Chicken Kuzhambu is one of the popular Curries from Chettinad Cuisine. A universally acclaimed dish around the world for its cornucopia of flavours unique to Chettinad Cuisine. The usage of Spices like Stone Flower(Kalpasi), Star Anise & Kapok Buds(Marathi Moggu) gives a unique flavour & taste to this Curry. We can find quite many versions of Chettinad Chicken Curry, but these spices are few ingredients commonly used in most of the Curries.
     If asked for one popular regional cuisine from South India, most of us would end up saying Chettinad Cuisine.  They have a skill of converting every meal into an elaborate venture, with varied dishes both Vegetarian and Non-vegetarian.  The traditional dishes of Chettinad Cuisine leave an indelible mark and takes a special place of its own in Indian Cuisine. Few non-vegetarian dishes like Chettinad Chicken/Mutton prepared as Varuvals or Curries, Mutton Kola Urundai, Chettinad Fish Curry, Crab Masala, Kozhi/Chicken Rasam, Sura Puttu all have found a special place in the mind of foodies around the world. Such is the speciality of Chettinad Cuisine. 
      Chettinad Cuisine is distinctly aromatic, spicy and has a sensible usage of unique spices.  The best part is the perfect blend of spices in perfect proportions.  It has a lot of flavours going on, so finding the perfect blend of spices is the key. What adds character to most of the signature Chettinad dishes is that they are prepared with freshly ground (and sometimes fried) spices. This Chettinad Chicken Kuzhambu is an easy version cooked in a Pressure Cooker which yields soft & succulent meat pieces.  Also, the best part of this Curry is that the freshly ground Spices are fried in Oil which gives an extraordinary aroma and flavour to the Curry. It wouldn't be an exaggeration if I say that the smell of the dish was emanating in my kitchen for a long time.


For more Recipes from CHETTINAD CUISINE, Click here...

Cuisine - Chettinad (Tamilnadu, South India)
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

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


For a detailed GLOSSARY OF SPICES, Click here...
    

HOW TO COOK CHETTINAD CHICKEN KUZHAMBU

 

INGREDIENTS:

For Chettinad Spice Powder:

Coriander Seeds - 2 Tspn
Dry Red Chillies - 4-5 Nos.
Curry Leaves - 1 Sprig
Bay Leaf - 3 Leaves(small)
Star Anise - 1 Petal
Stone Flower(Kalpasi) - 3 Small Pieces
Kapok Buds (Marathi Moggu) - 1 Small Bud
Cinnamon(1" piece) - 1 No.
Clove - 2-3 Nos.
Cardamom - 2-3 Pods
Cumin Seeds - 1 Tspn
Fennel - 1/2 Tspn
Peppercorns - 1 Tspn

To Roast & Grind:

Grated Coconut - 1 Cup

For Chettinad Chicken Kuzhambu:

Oil - 3 Tbspn
Ginger Garlic Paste - 2 Tbspn
Onions - 2 Nos.
Tomatoes - 2 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Chicken - 1 Kg
Curd - 1 Cup
Curry Leaves - 2 Sprigs
Salt - To Taste

For Garnishing:

Coriander Leaves - few

METHOD:

For Chettinad Spice Powder:

• Dry Roast all the ingredients mentioned under 'For Chettinad Spice Powder' on a very low flame until aromatic.
• First, add Coriander Seeds and dry roast it for a while, then add Dry Red Chillies and roast it until the Chillies fluff up.
• Follow the suit by adding the spices in the order I have mentioned one by one and roast them.
• Care should be taken not to burn the ingredients which will totally spoil the taste of this Chettinad Chicken Kuzhambu.
• Once all the spices are roasted, allow it to slightly cool down.
• Grind it into a fine powder and leave it aside.

To Roast & Grind:

• In a separate pan, dry roast the grated coconut on a very low flame until it turns into light golden yellow in colour.
• Switch off the flame and allow it to cool down.
• Grind the roasted Coconuts into a fine paste adding little water at a time.

For Chettinad Chicken Kuzhambu:

• Clean, Cut & wash Chicken into medium-sized pieces.
• Allow the chicken pieces to drain in a colander.
• Meanwhile, heat Oil in a Pressure Cooker.
• Let the flame be at low and add the ground 'Masala Powder' to the oil and fry it.
• Fry it on a very low flame until it turns fragrant.
• Add Ginger Garlic Paste and saute it until aromatic.
• Add finely chopped Onions and saute until onions turn translucent.
• Then add finely chopped Tomatoes and cook until it turns soft & cooked.
• Add Turmeric Powder & Red Chilli Powder and fry for a while on a very low flame until oil separates from the mix.
• Now, add Chicken Pieces, pour in 1 Cup of Curd/Yogurt along with a dash of Salt and mix well.
• Add enough water, cover the Pressure Cooker and place the Vent Cap.
• Cook on a high flame for a whistle, lower the flame and cook for another whistle.
• Now switch off the flame and wait until the pressure releases.
• Open the lid of the pressure cooker.
• Add finely ground Coconut Paste & 2 sprigs of Curry Leaves, cover the pressure cooker and again cook for a Whistle on a high flame.
• Switch off the flame.
• Garnish Chettinad Chicken Kuzhambu with Coriander Leaves.
• Serve Chettinad Chicken Kuzhambu hot.
• This Curry goes well with Dosa, Idli, Kal Dosai, Uthappam, Vellayappam/Appam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
• Chettinad Chicken Curry can be paired with Biriyani & Pulao, Ghee Rice, Vegetable Brinji Rice etc.,

NOTES:

• I have cooked this recipe in a Pressure Cooker.
• Can cook in your preferred method. 
• Adjust the cooking time to suit the meat you are using.
• This Chettinad Chicken Kuzhambu is a spicy Curry.
• Adjust the spices to suit your spice level.
• Can also substitute Coriander Seeds with Coriander Powder & Dry Red Chillies with Red Chilli Powder.
• If doing so, add Coriander Powder & Red Chilli Powder finally while dry roasting the ingredients.
• Fry them on a low flame.
• Care should be taken not to burn the ingredients which will totally spoil the taste of this Chettinad Chicken Kuzhambu.

MYSORE RASAM

     The fact is that RASAM is a versatile dish with unique taste & flavour for a soupy base.  Every time you make it, maybe with every single overwhelming ingredient you add into it, it flaunts its taste & aroma with unique features - Every single time!!!.  No wonder when we say there are more than 100 varieties of Rasam, what makes a specific Rasam special is the slight variance in taste and flavour. A specific ingredient can convert any conventional Rasam into a unique and different version of its own and we call that Rasam by the specific flavour or taste which imparts the overall taste note to that particular Rasam like Tomato Rasam, Paruppu Rasam, Garlic Rasam, Pepper Rasam, Kollu/Horsegram Rasam, Orange Rasam, Pineapple Rasam, Lemon Rasam, Watermelon Rasam & Non-vegetarian fairs like Chicken/Kozhi Rasam, Nandu/Crab Rasam etc., & etc.,
      Some names of Rasam goes by the region it originates from or the occasion it is made for like Kalyana Rasam. This Mysore Rasam recipe is from my old recipe book.  I was fascinated by two ingredients which  I found unique to Rasam recipe in this Mysore Rasam - Coconut & Cinnamon. Mysore Rasam or colloquially called Mysore Tomato Saaru is prepared with freshly ground Mysore Rasam Powder or Saarina Pudi. A flavourful Rasam from Karnataka Cuisine which is popular in the Malnad region of Karnataka.
     I have used freshly ground  Rasam Powder and have ground it along with freshly grated coconuts in this Mysore Rasam recipe. But generally, store-bought or homemade Rasam Powder is ground with freshly grated coconut. Grated coconut is an optional ingredient, some recipes of Mysore Rasam is prepared without Coconuts too.



For more Rasam Recipes, Click here...


Cuisine - Karnataka (South Indian)
Recipe Type - Soup/Rasam
Spice Level  - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

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

HOW TO COOK MYSORE RASAM

MYSORE RASAM

 

INGREDIENTS:

For Mysore Rasam:

For Garnishing:

Coriander Leaves - few

For Tempering:

Oil/Ghee - 2 Tspn
Mustard Seeds - 1/2 Tspn
Dry Red Chillies - 1 No.
Curry Leaves - a Sprig
Asafoetida - 1/8th Tspn

METHOD:

For Mysore Rasam Powder/Saarina Pudi:

• Heat Oil in a Pan.
• Roast the ingredients mentioned under 'For Mysore Rasam Powder' except Coconut.
• Fry until the ingredients splutter & turn aromatic on a very low flame.
• Switch off the flame and allow the ingredients to cool down. 
• Add grated Coconut and grind the roasted ingredients into a fine paste adding little water & keep it aside. 

For Mysore Rasam:

• Clean, Wash and rinse Tuvar Dhal for about 2-3 times or until water runs clear.
• Add 3/4 Cup of Water & Cook Tuvar Dhal, finely chopped Tomatoes & Turmeric Powder with a drizzle of Oil.
• Pressure cook or cook it in a Saucepan until the Dhal turns soft & cooked.
• Once cooked mash it up slightly and keep it aside.
• Add the ground Mysore Rasam Powder to the mashed Dhal and give a quick stir.
• Add Tamarind Extract and salt to the above and mix well.
• Add enough water to suit your consistency. 
• Now, add Jaggery and mix well.
• Boil this on a medium-low flame until the Rasam froths.
• Switch off the flame.
• Meanwhile, heat Ghee/Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies & Curry Leaves.
• Immediately add the Asafoetida Powder and give a quick stir.
• Switch off the flame and pour the Rasam into the tempering.
• Garnish Mysore Rasam with Coriander Leaves.
• Transfer the Rasam to a bowl and cover it with a lid.
• Serve Mysore Rasam hot with Rice.

MYSORE RASAM

NOTES:

• Care should be taken while roasting the ingredients for Mysore Rasam.
• Roast it on a low flame until the spices splutter and turn aromatic.
• Do not fry the grated Coconut.
• Add it along with the roasted ingredients and grind it into a fine paste adding little water.
• Cook Tuvar Dhal until it turns soft and cooked, mash it up well before adding Mysore Rasam Powder to it.
• Adjust the amount of spices to suit your spice level.
• Adding Jaggery is purely optional, but it helps to balance the overall taste of this Rasam.

 

GINGER CHUTNEY - ALLAM PACHADI RECIPE

      An authentic Andhra Style spicy Chutney prepared with fresh Ginger, Dhals, Spices & Tamarind. This Ginger Chutney or colloquially called Allam(Ginger) Pachadi is loaded with flavours and tastes.  It obviously has an overwhelming aroma & a pungency unique to Ginger.  This Chutney has a combination of tastes imparted from Tamarind & Jaggery which helps to balance the overall taste and flavour of Ginger.  This is a popular Chutney from Andhra Cuisine served along with dishes like Idli, Dosa, Pesarattu etc., Or simply serve it as a side dish for Rice.
     
     Though this Chutney recipe seems to be a simple one, few extra tips prove beneficial for perfectly cooked Allam Pachadi - Ginger Chutney.

• Use fresh and tender ginger. 
• Avoid huge & fibrous Ginger roots.
• Mature ginger can make the chutney taste bitter.
• Ginger has to be sauteed on a very low flame until it turns translucent and aromatic.
• Grate the Ginger or finely chop it into equal sizes.
• Care should be taken not to brown or overcook the Ginger, which can make this Ginger Chutney Bitter. 

For more CHUTNEYS & CONDIMENTS, Click here...

Cuisine - Andhra(South India)
Course - Side dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3 - 4
Author - SM

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

HOW TO COOK GINGER CHUTNEY - ALLAM PACHADI RECIPE

GINGER CHUTNEY - ALLAM PACHADI RECIPE

 

INGREDIENTS:

For Allam Pachadi/Ginger Chutney:

Ginger - 1/4 Cup
Dry Red Chillies - 4-5 Nos.
Bengal Gram Dhal(Chana Dhal/Kadala Paruppu) - 11/2 Tbspn
Black Gram Dhal(Urad Dhal/Uzhundhu) - 1 Tbpsn
Mustard Seeds - 1/4 Tspn
Fenugreek Seeds - 1/4 Tspn
Curry Leaves - a Sprig
Tamarind - 1 Lime sized
Jaggery - a Small Piece
Salt - To Taste
Oil - 2 Tbspn

For Tempering:

Oil - 1 Tspn
Mustard Seeds - 1/4 Tspn
Curry Leaves - a Sprig.

METHOD:

• Finely grate the Ginger and keep it aside.
• Heat Oil in a heavy-bottomed/non-stick pan.
• Splutter Bengal Gram Dhal, Black Gram Dhal, Mustard Seeds & Fenugreek Seeds.
• Roast the above ingredients on a very low flame until it splutters and turns into light golden brown in colour.
• Care should be taken not to burn the ingredients.
• Now add finely grated Ginger and saute it on a low flame until the raw smell disappears.
• Add Salt to the above and give a quick stir.
• Add the Tamarind Paste along with Jaggery and mix well.
• Cook until the mixture turns slightly dry.
• Allow the Allam Pachadi mixture to cool.
• Grind the Allam Pachadi Mixture into a fine paste adding little water, if required.
• Collect the ground Allam Pachadi into a bowl and keep it aside.
• Meanwhile, heat Oil in a pan.
• Splutter Mustard Seeds & Curry Leaves.
• Pour the tempering over to the ground Allam Pachadi/Ginger Chutney and mix well.
• Serve Allam Pachadi/Ginger Chutney along with Idli, Dosa or with Rice.
• It is a popular Chutney served along with Pesarattu.

NOTES:

• I have used Tamarind Paste in this recipe.
• If using Normal Tamarind, Soak it in warm water for about 5 - 10 Minutes and extract Tamarind juice out of it. 
• Ginger is spicy on its own with a note of pungency. Adjust the amount of Dry Red Chillies to suit your spice level. 
• Tamarind & Jaggery helps to balance the overall taste & flavour of this Ginger Chutney.
• Can substitute Jaggery with Sugar/Brown Sugar/Palm Sugar.
• The Dhals added into the Chutney gives a body to the Chutney.
• Fry the Dhals on a very low flame until it turns into light golden brown in colour.
• Care should be taken not to burn the dhals, which will totally spoil the taste of the Chutney.
• Tempering the Chutney is purely optional.

RAGI DOSA - FINGER MILLET DOSA

     Recently there have been a lot of talkings about these small grains - "Millets". These long-forgotten small grains are finding their popularity for their nutritional value. These grains were known only in our geography lessons where we learn about regional crops - Corn, Barley, Jowar, Millet etc., I had always wondered what was 'Thenum Thinai Mavum', when I heard it in a Tamil Folk Song for which we danced during our School Days. My Mom never cooked these Millets except Ragi/Finger Millet at home.
   My Mom uses Ragi extensively, she makes Ragi Porridge for breakfast and it is still a routine at my Mom's place. I usually make Ragi Porridge twice a week for breakfast. But never ever occurred that could cook something else out of these finger millets except going to the extent of making "Ragi Vadai". My Mom always gives me a batch of freshly ground Ragi flour when I go home.
     Millets were introduced to me by my 'SIL' Nithya,  4 years back when I visited India she bought me a few packs of these Millets and also had taught me how to cook Pongal with it. Since then I always bought a batch of these Millets whenever I visited India. During my last visit, I bought some whole Finger Millets along with other Millets like Thinai, Samai, Kuthiraivali etc., Recently I found them in the nearby Indian stores that I really stocked up few Millets and have been making a wide range of dishes out of Millets.
    I tried making Ragi Dosa with whole Ragi Grains and not with Ragi Flour.  Earlier attempts with Ragi flour didn't yield me with crispy Dosas which is my mentally satisfying benchmark for Dosa/Adai.  So I tried making Ragi Dosa from scratch, by grinding Ragi & Urad Dhal, as of for making normal Dosa and substituting Ragi with Rice. Also, you don't need much of soaking time for this Batter.  If you planning this Ragi Dosa for Dinner, you can soak it up first thing in the morning, it just needs a couple of hours for soaking.  As the number of ingredients were less, I ground the batter in a Blender.  Leave the batter aside to ferment for just 6-8 hours and there you go with a foamy textured batter ready for dinner.
     The climatic condition in the region I live though tropical and hot doesn't felicitate fermentation process.  So I usually add Salt to Idli/Dosa/Appam Batter just before making Dosas. Add Salt & thoroughly mix the Batter before making Dosas. Pour a ladle full of Batter over the Dosa Griddle & spread the batter evenly around the Dosa Griddle. Drizzle a few drops of Ghee or Oil and cook until it turns crispy. And there you go with a crispy thin Ragi Dosa ready to be served along with any Chutney or Curry of your choice.



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Cuisine - South Indian
Course - Main Course
Recipe Type - Dosai, Pancake
Difficulty - Medium
Serves - 3-4
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 1-2 Hours
Fermenting Time - 6-8 Hours
Cooking Time - 20 - 30 Minutes


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 HOW TO COOK RAGI DOSA - FINGER MILLET DOSA

RAGI DOSA - FINGER MILLET DOSA

 

INGREDIENTS :

For Ragi/Finger Millet Dosa Batter :

Ragi/Finger Millet - 2 Cups
Blackgram Dhal/Urad Dhal - 1 Cup
Salt - To Taste
Oil - To drizzle over Dosa

METHOD :

For Ragi/Finger Millet Dosa Batter:

RAGI DOSA - FINGER MILLET DOSA BATTER

 

• Clean, & Wash Ragi/Finger Millet 2-3 times or until water runs clear.
• It may contain dust & small particles, make sure to remove them. 
• Clean & Wash Blackgram Dhal/Urad Dhal 2-3 times or until water runs clear.
• Soak Urad Dhal & Ragi/Finger Millet for about 2-3 Hours.
• Soak both the ingredients separately.
• Drain and grind the soaked Urad Dhal in a Blender/Grinder adding about 1 - 11/2 Cups of cold water at intervals.
• Once the Urad Dhal turns fluffy and is ground into a fine paste, remove it from the blender and keep it aside.
• Grind the Ragi/Finger Millet in a Blender/Grinder adding about 3/4 - 1Cup of water at intervals.
• Grind it into a smooth batter.
• Pour the ground Ragi paste to the Urad Dhal and mix it thoroughly.
• Leave it aside & Allow the batter to ferment for about 6-8 hours.
• Once the batter has fermented, add salt and give a thorough mix.
• The fermented batter would have increased in volume and would have a foamy texture.
• The batter shouldn't be thick.
• The consistency of Ragi Dosa Batter should be like that of a Dosa/Appam Batter.

RAGI DOSA - FINGER MILLET DOSA (FERMENTED BATTER)

How to Cook Ragi/Finger Millet Dosa:

• Heat the Dosa Griddle on a high flame and then lower the flame to low.
• Smear the Griddle with Oil.
• Thoroughly mix the Ragi/Finger Millet 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 medium-low while cooking Ragi/Finger Millet Dosa.
• Drizzle few teaspoons of Oil over the Dosa.
• Cook the Ragi/Finger Millet Dosa on a low flame until it is cooked.
• Flip the dosa and cook until the Dosa turns into light brown in colour.
• Carefully remove the thin & crispy Ragi/Finger Millet Dosa from the griddle.
• Serve Ragi/Finger Millet Dosa along with your choice of Chutney/Sambar.
• Ragi/Finger Millet Dosa goes well with Coconut Chutneys, Allam Pachadi(Ginger Chutney) Groundnut Chutney etc.,

 

RAGI DOSA - FINGER MILLET DOSA

NOTES:

• The ingredients should be finely ground into a thin batter.
• Adding Salt initially slows down the fermentation process, so I usually add it just before making Dosas. 
• Adjust according to the climatic condition of the region you live in.
• If you have any leftover batter leave it in the refrigerator.
• Use the batter within two days. 
• Can also use sprout the Ragi/Finger Millets and then grind it into a batter.

RICE KHEER - CHAWAL KI KHEER

      "Rice Kheer" is a wonderful Indian Dessert prepared with Rice, Milk & Sugar.  Simple ingredients make this Kheer a pure decadence.  I have always known & have grown up eating Payasam/Pradhaman in my life.  When Doordarshan or the famous DD a national network entered South Indian homes with the arrival of the Television Culture, bought along with the exposure of new lifestyle, language and cuisine. There I came to know that 'Kheer' is the word used for Payasam like Desserts in North India with slight variations.
     Obviously, the basic ingredients also went along with regional availability.  Though this Rice Kheer is basically prepared with Rice like the South Indian Paal Payasam/Ari Payasam.  Most of the recipes use Basmati Rice, even long-grained variety of Rice can be used in this Kheer.  Rice Kheer or colloquially called Chawal(Rice) ki Kheer is a simple dessert, yet creamy and thicker compared to its South Indian sibling Payasam.
      My acquaintance with this Rice Kheer was through the famous giveaway Recipe Book catered by Nestle Milkmaid. This Rice Kheer can be made in a traditional method where Milk & Rice is slow-cooked until it thickens. Another easy version is by cooking the Rice Kheer with Condensed Milk which makes the Kheer thicker & creamier and also sweetens the Kheer.  This Rice Kheer recipe is prepared in an authentic method which calls for reducing and thickening the milk on a low flame. I have used Basmati Rice and have slow-cooked with Milk until you get a perfectly cooked Rice with a creamy texture, then the Rice Kheer is sweetened with Sugar, flavoured with Cardamom, Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Rice Kheer with an additional note of aroma from the flavourings added and from the reduced milk. Rice Kheer/Chawal ki Kheer is usually served warm/chilled.
    

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Cuisine - North Indian
Recipe Type - Kheer/Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 20-30 Minutes
Cooking Time - 30 -45 Minutes


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HOW TO MAKE RICE KHEER

RICE KHEER - CHAWAL KI KHEER

INGREDIENTS :

For Rice Kheer:

Ghee - 1 Tspn
Basmati Rice/Long-grained Rice - 1/4 Cup
Milk - 4 Cups
Sugar - 4 -6 Tbspns
Cardamoms - 5 Pods.
Saffron - a Pinch(Optional)
Kewra Essence  - few Drops(Optional)

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Rose Petals - Few
Saffron Strands - Few

METHOD :

For Rice Kheer/Chawal ki Kheer:

• Powder the Cardamoms into a fine powder and keep it aside.
• Chop the Almonds, Pistachios, Cashewnuts & keep it aside.
• Wash the Basmati Rice twice or thrice or until the water runs clear.
• Soak the Basmati Rice in water for about 20-30 Minutes.
• Once soaked, drain & discard the water and keep it aside.
• Heat Ghee in a heavy-bottomed pan, add the powdered Cardamom & give a quick stir. 
• Fry this on a very low flame for few seconds.
• Immediately add the soaked Basmati Rice and fry this on a very low flame for few minutes.
• Stir it continuously and fry it until aromatic.
• Pour in the Milk to the Rice -Cardamom Mix.
• Boil the Rice - Milk mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils reduce the flame to low and cook for another 20-25 Minutes.
• Care should be taken that the mix does not scorch at the bottom. 
• The amount of Milk should have reduced and the rice should be cooked well. 
• Add in the Sugar and mix well.
• Drizzle the Kewra Essence/Rose Water, half the amount of chopped Nuts and give a quick stir.
• Cook Rice Kheer/Chawal ki Kheer on a low flame until it reaches the desired consistency.
• Switch off the flame and serve it Hot or Chilled.
• Can Garnish Rice Kheer/Chawal ki Kheer with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.

RICE KHEER - CHAWAL KI KHEER

NOTES:

• I have used Basmati Rice in this Kheer Recipe, can also use any other long-grained rice for the recipe.
• Frying the powdered Cardamoms & soaked Basmati in Ghee makes the Kheer aromatic.
• Adding Saffron is purely optional.
• Adding Kewra Essence is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of  Rice Kheer/Chawal ki Kheer to your preference.
• The Kheer tends to get thicker even after switching off.
• Can serve Rice Kheer/Chawal ki Kheer hot or chilled, to suit your preference/climatic condition.
• Garnish Rice Kheer/Chawal ki Kheer with preferred choice of Nuts.
• Garnishing it with Rose Petals & Saffron strands are purely optional.

BEETROOT PACHADI - KERALA STYLE

      Beetroot is a Vegetable with the contradictory notion, some like it and some don't.  Some wince at the colour it imparts into the dish and some love the way it colours the dish.  I love this Vegetable, Beetroot - The Pink Goodness rich in Iron and Vitamins. Overloaded with nutritional benefits that it takes you to the Pinks of your Health. A beautiful Colour it imparts into the dishes it is added into is an extra beauty on its own.
    In Indian cooking, Beetroot is always a vegetable used mostly in Stir-fries or Curries.  I love Beetroots and prepare a variety of dishes out of it. Beetroot Curry, an accidental recipe of my own version or invention, which happened during my College Days remained a family favourite(though with scepticism).  Then comes the Beetroot Poriyals/Thoran, Beetroot Pachadi, Beetroot Chutney, Beetroot Sasmi, Beetroot Kola Urundai etc., & etc., I even add Beetroots while making Vegetable Cutlet, sometimes make Beetroot Chapati etc.,
      Pachadi is a must-have item in the long list of side dishes served in a Kerala Sadhya/Vazhaiyilai Virundhu. A mixture of Raw vegetable in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Beetroot Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  In this recipe, Beetroots are cooked along with Coconut Paste & Curd and tempered with mild spices. This is a quick recipe and can be added up into your long list of Sadhya Dishes.
    


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Cuisine - South India
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 3 - 4
Author - SM

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


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HOW TO MAKE BEETROOT PACHADI - KERALA STYLE

BEETROOT PACHADI - KERALA STYLE

 

INGREDIENTS :

For Beetroot Pachadi:

Beetroot - 1/2 No.(Medium Size)
Salt - To Taste
Sugar - a Pinch
Thick Curd - 3/4 Cup  

To Grind:

Coconut - 1/4 Cup
Green Chillies - 1 Nos.  
Ginger - a small piece
Mustard Seeds - 1/4 Tspn

To Temper :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/8 Tspn
Dry Red Chillies - 1 No.
Curry leaves - 2 Sprigs

METHOD :

• Finely grate the Beetroot or alternatively, it can be finely chopped.
• Cook the grated Beetroots along with a dash of Salt until soft.
• Meanwhile, grind the ingredients mentioned under "To Grind" into a fine paste.
• Pour the ground Coconut paste to the cooked Beetroots and give a quick stir.
• Cook this on a low flame until the raw flavour goes.
• Whisk the Curd and pour it to the above.
• Cook this on a very low flame for few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Adjust the Salt and add a Pinch of Sugar and mix well.
• Switch off the flame.
• Heat Coconut Oil in a separate pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Pour the tempering over the Beetroot Pachadi and mix well.
• Serve Beetroot Pachadi with rice or serve it as one of the side dishes for Kerala Sadhya/Vazhaiyilai Virundhu.

NOTES :

• I have used Yellow Mustard Seeds while grinding the Coconut Paste.
• Adding Fenugreek is totally optional.
• Once you add Curd make sure to cook the Pachadi on a very low flame for few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Even if you are reheating the Pachadi, reheat it on a low flame, stirring it all the while.
• Can use any cooking oil for tempering.
• Pour the tempering over the Beetroot Pachadi.