Thursday, April 19, 2018


  

Pagarkai/bitter gourd pitlai is a very common South Indian kuzhambu, and is often made in all households for good and religious functions.
Bitter gourds thrive in hot and humid climates and hence is found in Asian countries, and I think, westerners may not be used to its bitter taste.
Bitter gourds are very low in calories but very rich and dense with  nutrients. They are an excellent source of many Vitamins,   Iron, twice the  Calcium of Spinach and twice the Potassium of banana.
Bitter gourds treat blood disorders, kill cancer cells, lower sugar levels, boost energy levels, alleviate eye problems, clean up toxic blood and bitter gourd juice can treat gouts, treat piles, psoriasis, respiratory disorders....and on and on....
Some people call this Parikkai and my m-i-l was one of them!


Ingredients
Bitter gourds - 4-5, chopped in roundels
Tur dhal - 3/4 cup, pressure cooked
Peanuts - 1/4 cup, soaked over night and pressure cooked
Tamarind paste - 1 tbsp
Turmeric powder - 1 tsp
Jaggery - 2 tsps
Salt to taste

To roast in 1/2 tsp oil and grind
Solid hing - 1 piece
Coriander seeds - 2 tbsps
Channa dhal - 1 1/2 tbsps
Urad dhal - 1 tsp
Pepper - 3/4 tsp
Red chillies - 5
Grated coconut - 3 tbsps

To season
Gingely or cooking oil - 2 tsps
Mustard seeds - 1 tsp
Curry leaves - a handful

Recipe Cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 25 mts

Serves 3-4

Except coconut, all the above mentioned ingredients are roasted to golden color


In that same oil, coconut is roasted nicely


Both the above things let to cool down, then ground into a fine paste


Tur dhal pressure cooked with some turmeric powder



Bitter gourd rounds and peanuts are also pressure cooked. It takes a very long time for the bitter gourds to cook in tamarind water. It is easy and faster this way. Also, I do not take out the bitter juice of the bitter gourds.


Take a pan, fill with 3 cups water, add 1 tbsp tamarind paste, jaggery and turmeric powder, then the pressure cooked bitter gourds and peanuts, and allow to boil in slow fire.


Add salt to taste , so that the bitter gourds and peanuts will take in salt.


Tamarind water reduced to half


Now add the ground paste


and the cooked tur dhal, taking care to keep the flames on the lowest. Otherwise, it might get stuck at the bottom and a burnt taste will come.


Top with some curry leaves, season the above mentioned ingredients and pour that oil on top of the curry leaves. 


Serve this tasty pitlai with any vegetable and rice of your choice. 



This post first appeared in www.malpatskitchen.com
Notes
* You can replace peanuts with channa too.
* You can make this pitlai powder, store in refrigerator and it will be so handy.













12:00:00 AM Mala Thiagu

  

Pagarkai/bitter gourd pitlai is a very common South Indian kuzhambu, and is often made in all households for good and religious functions.
Bitter gourds thrive in hot and humid climates and hence is found in Asian countries, and I think, westerners may not be used to its bitter taste.
Bitter gourds are very low in calories but very rich and dense with  nutrients. They are an excellent source of many Vitamins,   Iron, twice the  Calcium of Spinach and twice the Potassium of banana.
Bitter gourds treat blood disorders, kill cancer cells, lower sugar levels, boost energy levels, alleviate eye problems, clean up toxic blood and bitter gourd juice can treat gouts, treat piles, psoriasis, respiratory disorders....and on and on....
Some people call this Parikkai and my m-i-l was one of them!


Ingredients
Bitter gourds - 4-5, chopped in roundels
Tur dhal - 3/4 cup, pressure cooked
Peanuts - 1/4 cup, soaked over night and pressure cooked
Tamarind paste - 1 tbsp
Turmeric powder - 1 tsp
Jaggery - 2 tsps
Salt to taste

To roast in 1/2 tsp oil and grind
Solid hing - 1 piece
Coriander seeds - 2 tbsps
Channa dhal - 1 1/2 tbsps
Urad dhal - 1 tsp
Pepper - 3/4 tsp
Red chillies - 5
Grated coconut - 3 tbsps

To season
Gingely or cooking oil - 2 tsps
Mustard seeds - 1 tsp
Curry leaves - a handful

Recipe Cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 25 mts

Serves 3-4

Except coconut, all the above mentioned ingredients are roasted to golden color


In that same oil, coconut is roasted nicely


Both the above things let to cool down, then ground into a fine paste


Tur dhal pressure cooked with some turmeric powder



Bitter gourd rounds and peanuts are also pressure cooked. It takes a very long time for the bitter gourds to cook in tamarind water. It is easy and faster this way. Also, I do not take out the bitter juice of the bitter gourds.


Take a pan, fill with 3 cups water, add 1 tbsp tamarind paste, jaggery and turmeric powder, then the pressure cooked bitter gourds and peanuts, and allow to boil in slow fire.


Add salt to taste , so that the bitter gourds and peanuts will take in salt.


Tamarind water reduced to half


Now add the ground paste


and the cooked tur dhal, taking care to keep the flames on the lowest. Otherwise, it might get stuck at the bottom and a burnt taste will come.


Top with some curry leaves, season the above mentioned ingredients and pour that oil on top of the curry leaves. 


Serve this tasty pitlai with any vegetable and rice of your choice. 



This post first appeared in www.malpatskitchen.com
Notes
* You can replace peanuts with channa too.
* You can make this pitlai powder, store in refrigerator and it will be so handy.













Saturday, April 14, 2018


May this "Sri Vilambi" New Year bring you all Health, Wealth and Prosperity!!!

Menu
9. White rice
10. Vadam(store bought)




This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu

May this "Sri Vilambi" New Year bring you all Health, Wealth and Prosperity!!!

Menu
9. White rice
10. Vadam(store bought)




This post first appeared in www.malpatskitchen.com





Tuesday, April 10, 2018

Summer is here...and we all know, we have to keep ourselves hydrated...
Watermelon............... the juicy wonder fruit....
helps us hydrate...
prevents Cancer...
Improves heart health...
rich in Lycopene and Vitamin C.....
relieves muscle soreness...
with all these, Watermelon is a low-calorie treat!!!
Combine this with probiotic yogurt, and stay stress-free the whole of  this summer!!!
This raita was made consecutively for 3 days due to popular request at my home!!!
Please check my other raita varieties





Ingredients
Watermelon - 1 big slice
Pomegranate arils - 1/4 cup
Fresh, thick, chilled curds - 2 cups
Mint leaves - 10-12, washed and finely chopped
Chilli powder - a pinch
Hing powder - 1/8 tsp
Salt to taste

To season
Ghee - 1 tsp
Jeera - 3/4 tsp

Recipe Cuisine: Indian; Category: Lunch/dinner/accompaniment
Prep time: 10 mts; Cooking time: 2 mts (for seasoning)

Yields 4 cups of raita

You can see the chopped watermelons, pomegranate arils, chopped mint leaves, chilli powder and salt to taste ..all in a bowl


Add fresh, thick curds to it


Mix well


Hing powder added on top of the raita


Jeera, seasoned in ghee, and poured on top.


Mix well, and serve this raita chilled.......with any kind of  Pulavs or rice varieties




This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
Summer is here...and we all know, we have to keep ourselves hydrated...
Watermelon............... the juicy wonder fruit....
helps us hydrate...
prevents Cancer...
Improves heart health...
rich in Lycopene and Vitamin C.....
relieves muscle soreness...
with all these, Watermelon is a low-calorie treat!!!
Combine this with probiotic yogurt, and stay stress-free the whole of  this summer!!!
This raita was made consecutively for 3 days due to popular request at my home!!!
Please check my other raita varieties





Ingredients
Watermelon - 1 big slice
Pomegranate arils - 1/4 cup
Fresh, thick, chilled curds - 2 cups
Mint leaves - 10-12, washed and finely chopped
Chilli powder - a pinch
Hing powder - 1/8 tsp
Salt to taste

To season
Ghee - 1 tsp
Jeera - 3/4 tsp

Recipe Cuisine: Indian; Category: Lunch/dinner/accompaniment
Prep time: 10 mts; Cooking time: 2 mts (for seasoning)

Yields 4 cups of raita

You can see the chopped watermelons, pomegranate arils, chopped mint leaves, chilli powder and salt to taste ..all in a bowl


Add fresh, thick curds to it


Mix well


Hing powder added on top of the raita


Jeera, seasoned in ghee, and poured on top.


Mix well, and serve this raita chilled.......with any kind of  Pulavs or rice varieties




This post first appeared in www.malpatskitchen.com




Friday, April 6, 2018

Making chips at home???
Nowadays, who does this job? Infact, to be honest, for many many years, I have not.
But, a neighbor of mine brought her farm grown raw bananas, they were so fresh, and immediately I started slicing them .
When you make at home, you sadly realize (but you are helpless) how a few vazhakkais give a big quantity of chips!!!


Ingredients
Raw banana/plantain/vazhakkai - 6
Enough oil to fry
Hing powder - 1/2 tsp
Chilli powder - 3/4 tsp
Salt to taste

Recipe Cuisine: South indian; Category: Lunch/dinner
Prep time: 5 mts; Cooking time: roughly 25 mts

Yields about 300 gms of chips

Peel the vazhakkai like this


There are 2 ways to put these slices in oil. 1. Like this, you have to slice on a plate, but drop them into oil one by one, and not as a bunch. They will get stuck.


Second method is, if you are efficient enough, then you can directly slice into the oil, so that each slice falls directly into the oil. This way also it will not get stuck.


You must take care not to over crowd them. Also, oil has to be very hot. Flames on the high.


Almost done. When they are fully done, the hissing sound will stop, and you can take them out.


Take them out, taking care to drain as much oil as you can


and drop them into a colander.



Hing powder, salt to taste and chilli powder are added, and mixed well. 


See, how much quantity has come!!!


Serve this home made, crunchy, superb-tasting chips with Lemon rice or any rice varieties.



This post first appeared in www.malpatskitchen.com








12:00:00 AM Mala Thiagu
Making chips at home???
Nowadays, who does this job? Infact, to be honest, for many many years, I have not.
But, a neighbor of mine brought her farm grown raw bananas, they were so fresh, and immediately I started slicing them .
When you make at home, you sadly realize (but you are helpless) how a few vazhakkais give a big quantity of chips!!!


Ingredients
Raw banana/plantain/vazhakkai - 6
Enough oil to fry
Hing powder - 1/2 tsp
Chilli powder - 3/4 tsp
Salt to taste

Recipe Cuisine: South indian; Category: Lunch/dinner
Prep time: 5 mts; Cooking time: roughly 25 mts

Yields about 300 gms of chips

Peel the vazhakkai like this


There are 2 ways to put these slices in oil. 1. Like this, you have to slice on a plate, but drop them into oil one by one, and not as a bunch. They will get stuck.


Second method is, if you are efficient enough, then you can directly slice into the oil, so that each slice falls directly into the oil. This way also it will not get stuck.


You must take care not to over crowd them. Also, oil has to be very hot. Flames on the high.


Almost done. When they are fully done, the hissing sound will stop, and you can take them out.


Take them out, taking care to drain as much oil as you can


and drop them into a colander.



Hing powder, salt to taste and chilli powder are added, and mixed well. 


See, how much quantity has come!!!


Serve this home made, crunchy, superb-tasting chips with Lemon rice or any rice varieties.



This post first appeared in www.malpatskitchen.com








Monday, April 2, 2018

Coriander can be called an antibiotic to overcome digestive problems
Coriander is a perfect anti oxidant, say many researches.
Coriander protects from arthritis and rheumatism.
Coriander reduces high blood pressure and cholesterol.
Coriander prevents nausea and vomiting.
Coriander is rich in Iron, hence treats anemia.
Coriander heals mouth ulcer, also keeps our eyes healthy.
Coriander detoxifies the kidney, thus prevents kidney stones.
Coriander prevents insomnia and osteoporosis.
Coriander prevents diabetes, body odor and protects our skin from wrinkles and other damages.
This recipe is a signature recipe of my Salem home.........a very simple recipe, but grand and great as far as taste is concerned.
Serve this with rotis or rice...........it is just awesome!!!


Ingredients
Cilantro/coriander leaves - 3 cups
Broken moong dhal - 1/2 cup
Turmeric powder - 1/4 tsp
Carrot - 1/2 cup, chopped
Fresh peas - 1/2 cup
Potato - 1, small, chopped
Salt to taste

To grind
Grated coconut - 4 tsps
Green chillies - 2
Jeera/cumin - 1 tsp

For seasoning
Ghee - 2 tsps
Mustard seeds - 1 tsp
Broken urad dhal - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time : 10 mts; Cooking time: 15 mts

Serves 2

 The ingredients for grinding loaded into the blender jar


and ground to a paste


vegetables pressure cooked


Moong dhal also pressure cooked with turmeric powder


The cooked dhal, vegetables and the ground mixture enter a pan, along with salt to taste


The huge amount of chopped coriander leaves also added, and the whole mixture is simmered for 5 minutes.


Everything has mixed and simmered well. Switch off now.



In ghee, mustard and urad dhal seasoned


and poured on top of the Kothamalli koottu.


Serve this with methi rotis. Please check my other roti varieties and other side dishes for rotis and poories.


This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
Coriander can be called an antibiotic to overcome digestive problems
Coriander is a perfect anti oxidant, say many researches.
Coriander protects from arthritis and rheumatism.
Coriander reduces high blood pressure and cholesterol.
Coriander prevents nausea and vomiting.
Coriander is rich in Iron, hence treats anemia.
Coriander heals mouth ulcer, also keeps our eyes healthy.
Coriander detoxifies the kidney, thus prevents kidney stones.
Coriander prevents insomnia and osteoporosis.
Coriander prevents diabetes, body odor and protects our skin from wrinkles and other damages.
This recipe is a signature recipe of my Salem home.........a very simple recipe, but grand and great as far as taste is concerned.
Serve this with rotis or rice...........it is just awesome!!!


Ingredients
Cilantro/coriander leaves - 3 cups
Broken moong dhal - 1/2 cup
Turmeric powder - 1/4 tsp
Carrot - 1/2 cup, chopped
Fresh peas - 1/2 cup
Potato - 1, small, chopped
Salt to taste

To grind
Grated coconut - 4 tsps
Green chillies - 2
Jeera/cumin - 1 tsp

For seasoning
Ghee - 2 tsps
Mustard seeds - 1 tsp
Broken urad dhal - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time : 10 mts; Cooking time: 15 mts

Serves 2

 The ingredients for grinding loaded into the blender jar


and ground to a paste


vegetables pressure cooked


Moong dhal also pressure cooked with turmeric powder


The cooked dhal, vegetables and the ground mixture enter a pan, along with salt to taste


The huge amount of chopped coriander leaves also added, and the whole mixture is simmered for 5 minutes.


Everything has mixed and simmered well. Switch off now.



In ghee, mustard and urad dhal seasoned


and poured on top of the Kothamalli koottu.


Serve this with methi rotis. Please check my other roti varieties and other side dishes for rotis and poories.


This post first appeared in www.malpatskitchen.com

Thursday, March 29, 2018

How many times I would have packed this rice for my kids' lunch boxes..or for their excursions.....I had totally forgotten about this rice variety..
Thanks to my dear daughter who, right in time, reminded me about this and told me to make this
and document it too, and of course, share the recipe with you all.....


Ingredients
Basmati rice - 1 cup, soaked for 15 minutes and drained
Onion - 1, chopped
Tomatoes - 3, chopped
Chilli powder - 1 tsp
Hot water - 1 cup
Coriander leaves, chopped - handful
Salt to taste
Garam masala powder - 3/4 tsp

To season
Cooking oil - 3-4 tsps
Jeera/cumin seeds - 1 tsp
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves - a few

Recipe Cuisine: South Indian; Category: Lunch/dinner/lunch box
Prep time: 10 mts; Cooking time: 7-8 mts

Serves 3

Take a pressure pan, add oil and season the above mentioned ingredients


Add the onions, tomatoes, curry leaves, and saute on slow flames



Add chilli powder and salt to taste


Let the tomatoes shrink a bit, then add garam masala powder


The soaked rice being drained


Now, to the mushy tomatoes, add the drained rice and a handful of chopped coriander leaves



Add 1 cup boiling hot water. Why the water quantity is very less??? Because, tomatoes will also give out some juice. Close the lid, and cook for 1 long whistle or 2 short whistles. Let the pressure release by itself.


OMG!!! Look at this!! Such grainy, aromatic tomato rice, ready in a jiffy!!!


Serve this yummy, hot tomato rice with some palak raita and some chips.



This post first appeared in www.malpatskitchen.com
Notes
*You can saute everything, without adding rice, keep the rest of the things ready. Even after your guests come, or just before eating, just add the rice, pour water, and cook for 1 long whistle or 2 short whistles......... It will be ready in no time.













12:00:00 AM Mala Thiagu
How many times I would have packed this rice for my kids' lunch boxes..or for their excursions.....I had totally forgotten about this rice variety..
Thanks to my dear daughter who, right in time, reminded me about this and told me to make this
and document it too, and of course, share the recipe with you all.....


Ingredients
Basmati rice - 1 cup, soaked for 15 minutes and drained
Onion - 1, chopped
Tomatoes - 3, chopped
Chilli powder - 1 tsp
Hot water - 1 cup
Coriander leaves, chopped - handful
Salt to taste
Garam masala powder - 3/4 tsp

To season
Cooking oil - 3-4 tsps
Jeera/cumin seeds - 1 tsp
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves - a few

Recipe Cuisine: South Indian; Category: Lunch/dinner/lunch box
Prep time: 10 mts; Cooking time: 7-8 mts

Serves 3

Take a pressure pan, add oil and season the above mentioned ingredients


Add the onions, tomatoes, curry leaves, and saute on slow flames



Add chilli powder and salt to taste


Let the tomatoes shrink a bit, then add garam masala powder


The soaked rice being drained


Now, to the mushy tomatoes, add the drained rice and a handful of chopped coriander leaves



Add 1 cup boiling hot water. Why the water quantity is very less??? Because, tomatoes will also give out some juice. Close the lid, and cook for 1 long whistle or 2 short whistles. Let the pressure release by itself.


OMG!!! Look at this!! Such grainy, aromatic tomato rice, ready in a jiffy!!!


Serve this yummy, hot tomato rice with some palak raita and some chips.



This post first appeared in www.malpatskitchen.com
Notes
*You can saute everything, without adding rice, keep the rest of the things ready. Even after your guests come, or just before eating, just add the rice, pour water, and cook for 1 long whistle or 2 short whistles......... It will be ready in no time.