Monday, January 22, 2018

My family always loves the Andhra thaali meals in a particular restaurant, and we are in love with the paruppu podi they serve there. Since we frequent this restaurant, waiters have become friendly with us, so, I could manage to get their secret recipe. I had it written in my diary, and though I have made it several times, now for the purpose of my blog, for the purpose of sharing this recipe with you all, I made it once again.........
Recipe is given for a very small quantity..may be, 200 gms..that's all...we can make it freshly every week also. It is so easy.
Please check my other pickles-preserves and podis
I want you all to check my Angaya podi recipe, because it is such a healthy one.



Ingredients
Pottukadalai/fried gram dhal - 1/2 cup
White sesame seeds - 2 tbsp
Broken urad dhal - 2 tbsp
Channa dhal - 1 tbsp
Hing powder - 1/2 tsp
Chilli powder - 3/4 tsp or more according to your taste
Salt to taste

Recipe Cuisine: South Indian; Category: Preserve/lunch/dinner
Prep time: 5 mts; Cooking time: 10-12 mts

Yields about 200 gms of podi

First dry roast the sesame seeds, till they turn golden in color and splutter


First, put  chilli powder, hing powder and salt to taste in the blender jar


To this, add the roasted sesame seeds


Now, roast the urad and channa dhals


and add them too


Now roast the pottukadalai till it becomes golden and a nice flavor comes out, add this also to the blender, and..


allow to cool for awhile, and powder


Serve this tasty and easy podi with hot rice...not forgetting to add the desi ghee with all its goodness!!!



This post first appeared in www.malpatskitchen.com
Notes
* A couple of teaspoons of copra(dried coconut) can also be rosted and added, but this certainly reduces the shelf life of the Paruppu podi.



12:00:00 AM Mala Thiagu
My family always loves the Andhra thaali meals in a particular restaurant, and we are in love with the paruppu podi they serve there. Since we frequent this restaurant, waiters have become friendly with us, so, I could manage to get their secret recipe. I had it written in my diary, and though I have made it several times, now for the purpose of my blog, for the purpose of sharing this recipe with you all, I made it once again.........
Recipe is given for a very small quantity..may be, 200 gms..that's all...we can make it freshly every week also. It is so easy.
Please check my other pickles-preserves and podis
I want you all to check my Angaya podi recipe, because it is such a healthy one.



Ingredients
Pottukadalai/fried gram dhal - 1/2 cup
White sesame seeds - 2 tbsp
Broken urad dhal - 2 tbsp
Channa dhal - 1 tbsp
Hing powder - 1/2 tsp
Chilli powder - 3/4 tsp or more according to your taste
Salt to taste

Recipe Cuisine: South Indian; Category: Preserve/lunch/dinner
Prep time: 5 mts; Cooking time: 10-12 mts

Yields about 200 gms of podi

First dry roast the sesame seeds, till they turn golden in color and splutter


First, put  chilli powder, hing powder and salt to taste in the blender jar


To this, add the roasted sesame seeds


Now, roast the urad and channa dhals


and add them too


Now roast the pottukadalai till it becomes golden and a nice flavor comes out, add this also to the blender, and..


allow to cool for awhile, and powder


Serve this tasty and easy podi with hot rice...not forgetting to add the desi ghee with all its goodness!!!



This post first appeared in www.malpatskitchen.com
Notes
* A couple of teaspoons of copra(dried coconut) can also be rosted and added, but this certainly reduces the shelf life of the Paruppu podi.



Friday, January 19, 2018




Menu




This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu



Menu




This post first appeared in www.malpatskitchen.com





Tuesday, January 16, 2018

This is certainly a seasonal pickle. That's why, when at the time of Makar sankaranti these are available in plenty, I picked them up to make this wonderful pickle, which can be refrigerated and used for 10 days.
Raw turmeric has many health benefits which turmeric powder lacks.
Curcumin, the key ingredient is lost while it is processed. Many doctors and scientists say, if we take raw turmeric, we don't have to take anything at all to protect us. Turmeric is a miracle herb to protect against cancer, protects brain, relieves from arthritis, improves digestion, delays the onset of diabetes, it is a liver detoxifier, so, let's all make this wonder-pickle or preserve however you may call it, at least during the season when it is available.



Ingredients
Chopped fresh turmeric - 1/2 cup
Chopped tender ginger - 1/4 cup
Green chillies - 4-5, finely chopped
Lemon juice - 4-5 tbsps
Salt to taste
Dry roasted and powdered methi/fenugreek powder - 1/2 tsp

To season
Gingely oil - 2 tsps
Hing powder - 1/4 tsp
Mustard seeds - 3/4 tsp

Recipe cuisine: South Indian; Category: Pickle/preserve
Prep time: 10 mts; Cooking time: 3 mts

Yields a small bowl of pickle

Fresh turmeric washed several times(since it will have lot of mud), wiped, peeled and cut into small pieces



Similarly, ginger also washed well, wiped and cut into small pieces, and added


Lemon juice added


Salt to taste


Methi powder added


Above mentioned seasoning done and poured over the pickle.



This tasty, tangy pickle perched upon our traditional curd rice, தயிர்ஞ்சாதம் is heavenly!!!




This post first appeared in www.malpatskitchen.com
Notes
*It takes 2 days for the turmeric and ginger to get well marinated.
*Refrigerate and enjoy this wonderful, tasty , harmless pickle for 10 days





12:00:00 AM Mala Thiagu
This is certainly a seasonal pickle. That's why, when at the time of Makar sankaranti these are available in plenty, I picked them up to make this wonderful pickle, which can be refrigerated and used for 10 days.
Raw turmeric has many health benefits which turmeric powder lacks.
Curcumin, the key ingredient is lost while it is processed. Many doctors and scientists say, if we take raw turmeric, we don't have to take anything at all to protect us. Turmeric is a miracle herb to protect against cancer, protects brain, relieves from arthritis, improves digestion, delays the onset of diabetes, it is a liver detoxifier, so, let's all make this wonder-pickle or preserve however you may call it, at least during the season when it is available.



Ingredients
Chopped fresh turmeric - 1/2 cup
Chopped tender ginger - 1/4 cup
Green chillies - 4-5, finely chopped
Lemon juice - 4-5 tbsps
Salt to taste
Dry roasted and powdered methi/fenugreek powder - 1/2 tsp

To season
Gingely oil - 2 tsps
Hing powder - 1/4 tsp
Mustard seeds - 3/4 tsp

Recipe cuisine: South Indian; Category: Pickle/preserve
Prep time: 10 mts; Cooking time: 3 mts

Yields a small bowl of pickle

Fresh turmeric washed several times(since it will have lot of mud), wiped, peeled and cut into small pieces



Similarly, ginger also washed well, wiped and cut into small pieces, and added


Lemon juice added


Salt to taste


Methi powder added


Above mentioned seasoning done and poured over the pickle.



This tasty, tangy pickle perched upon our traditional curd rice, தயிர்ஞ்சாதம் is heavenly!!!




This post first appeared in www.malpatskitchen.com
Notes
*It takes 2 days for the turmeric and ginger to get well marinated.
*Refrigerate and enjoy this wonderful, tasty , harmless pickle for 10 days





Saturday, January 13, 2018

Normally many people make the roasted cauliflower curry. But, some do not like th smell and flavor of roasted cauliflower curry, and for such people, this curry is the apt one. This goes very well with all rasams and south indian kuzhambu varieties.


Ingredients
Cauliflower - 2 big ones , cut into florets
Shelled peas - 2 cups
Grated coconut - 4 tbsps
Salt to taste

To season
Gingely/cooking oil - 3 tbsps
Hing powder - 1/2 tsp
Mustard seeds - 1 1/2 tsps
Broken urad dhal - 2-3 tsps
Slit green chillies - 5-6
Curry leaves - a few

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 6
Cauliflower and peas along with some water set to boil in a broad pan


Keep covered with  a lid for sometime


Getting cooked well, and water is being absorbed by the vegetables


Add salt to taste, and drain if there is lot of water, or keep on high flames and let the water evaporate, so that the nutrients will not go waste


Heat oil in the pan, add the seasoning ingredients


add the curry leaves and green chillies too


add cauliflower and peas and the grated coconut


Mix well



Serve hot with rice, rasam or sambar or vathakuzhambu.


This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
Normally many people make the roasted cauliflower curry. But, some do not like th smell and flavor of roasted cauliflower curry, and for such people, this curry is the apt one. This goes very well with all rasams and south indian kuzhambu varieties.


Ingredients
Cauliflower - 2 big ones , cut into florets
Shelled peas - 2 cups
Grated coconut - 4 tbsps
Salt to taste

To season
Gingely/cooking oil - 3 tbsps
Hing powder - 1/2 tsp
Mustard seeds - 1 1/2 tsps
Broken urad dhal - 2-3 tsps
Slit green chillies - 5-6
Curry leaves - a few

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 6
Cauliflower and peas along with some water set to boil in a broad pan


Keep covered with  a lid for sometime


Getting cooked well, and water is being absorbed by the vegetables


Add salt to taste, and drain if there is lot of water, or keep on high flames and let the water evaporate, so that the nutrients will not go waste


Heat oil in the pan, add the seasoning ingredients


add the curry leaves and green chillies too


add cauliflower and peas and the grated coconut


Mix well



Serve hot with rice, rasam or sambar or vathakuzhambu.


This post first appeared in www.malpatskitchen.com




Wednesday, January 10, 2018

"Verum " means.."Only".."Just"...
So, this adai is made with just rice, and salt to taste. That's all. No hing, no chillies. And, unbelievable taste and aroma. My niece makes this often, and since I hadn't made this for over so many years, I got this recipe from her. This is a Thanjavur dish, and my mother in law was an expert in making this. Only after wedding, I tasted this first, and learnt it too.
And another thing about this adai is...you don't need or serve this with any chutney or sambar. Only with molagappodi, this tastes great!!


Ingredients
Boiled rice + Idli rice - 1 cup
Grated , fresh coconut - 1/4 cup
Salt to taste
Coconut oil to make the adais

Recipe Cuisine: South Indian; Category: Breakfast/dinner
Soaking time: Over night; Fermenting time: 8-9 hrs; Cooking time: 5-6 mts for each adai

Yields 6 adais

Wash and soak the rice in hot water over night


Next day morning, load the rice into the blender jar, add salt to taste.


With enough water, grind to a smooth batter. If you want to make for dinner, grind the batter in the morning and allow it to rest. Since it is just rice, like dosa batter, it will not ferment and rise.


Just half an hour before making, coarsely pulse the coconut with just 1 tsp water


It will be like this


Add to the batter


and mix well. Cover with a lid and leave it aside.


I had 2 tavas heated side by side, because it takes quite some time for these adais to cook. Always on slow fire, otherwise it won't cook properly. And, since it is just rice, batter is heavy and thick, and you cannot spread the batter like our dosa. It will stick to the ladle , you have  to gently spread them as much as the batter allows. I poured the batter on a white tava..and drizzled some coconut oil around...


Flipped over to a black tava....and drizzle some more oil around. Real shraddha and saburi is required here...concentration (faith) and patience...


If you prefer to keep the consistency of the batter slightly thinner, then you will get adais with many holes, and also slightly thinner adais.



Wait till a few brown spots appear on the adai, and serve it hot-hot with molagappodi. It is heavenly!!!


This post first appeared in www.malpatskitchen.com



12:00:00 AM Mala Thiagu
"Verum " means.."Only".."Just"...
So, this adai is made with just rice, and salt to taste. That's all. No hing, no chillies. And, unbelievable taste and aroma. My niece makes this often, and since I hadn't made this for over so many years, I got this recipe from her. This is a Thanjavur dish, and my mother in law was an expert in making this. Only after wedding, I tasted this first, and learnt it too.
And another thing about this adai is...you don't need or serve this with any chutney or sambar. Only with molagappodi, this tastes great!!


Ingredients
Boiled rice + Idli rice - 1 cup
Grated , fresh coconut - 1/4 cup
Salt to taste
Coconut oil to make the adais

Recipe Cuisine: South Indian; Category: Breakfast/dinner
Soaking time: Over night; Fermenting time: 8-9 hrs; Cooking time: 5-6 mts for each adai

Yields 6 adais

Wash and soak the rice in hot water over night


Next day morning, load the rice into the blender jar, add salt to taste.


With enough water, grind to a smooth batter. If you want to make for dinner, grind the batter in the morning and allow it to rest. Since it is just rice, like dosa batter, it will not ferment and rise.


Just half an hour before making, coarsely pulse the coconut with just 1 tsp water


It will be like this


Add to the batter


and mix well. Cover with a lid and leave it aside.


I had 2 tavas heated side by side, because it takes quite some time for these adais to cook. Always on slow fire, otherwise it won't cook properly. And, since it is just rice, batter is heavy and thick, and you cannot spread the batter like our dosa. It will stick to the ladle , you have  to gently spread them as much as the batter allows. I poured the batter on a white tava..and drizzled some coconut oil around...


Flipped over to a black tava....and drizzle some more oil around. Real shraddha and saburi is required here...concentration (faith) and patience...


If you prefer to keep the consistency of the batter slightly thinner, then you will get adais with many holes, and also slightly thinner adais.



Wait till a few brown spots appear on the adai, and serve it hot-hot with molagappodi. It is heavenly!!!


This post first appeared in www.malpatskitchen.com



Sunday, January 7, 2018

Menu:
1. Methi rotis
2. Avarakkai with tomato-onion curry
3. Simple moong dhal
4. Curd rice





This post first appeared in www.malpatskitchen.com








12:00:00 AM Mala Thiagu
Menu:
1. Methi rotis
2. Avarakkai with tomato-onion curry
3. Simple moong dhal
4. Curd rice





This post first appeared in www.malpatskitchen.com








Thursday, January 4, 2018

Avarakkai/Broad beans are very high in protein and energy just like any other green vegetable. They are a very rich source of dietary fiber too. Rich in iron, lot of enzymes, and this method of making this curry can be found in all South Indian households.
Please check my Glossary for any unknown terms.
Please check my other South Indian curries.


Ingredients
Avarakkai - 1/4 kg, washed and chopped fine
A pinch of sugar
Salt to taste

To season
Coconut oil - 2 tsps
Hing/asafoetida powder - 1/4 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Red chillies - 2, broken
Fresh grated coconut - 2 tbsps
Curry leaves -  a few

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 2

Avarakkai/broad beans chopped, allowed to boil with just 1./2 cup water


Add a teeny weeny pinch of sugar, so that this helps the vegetable to retain its green color


When it is half cooked, add salt


Fully cooked now, the water has also been used up fully, add grated coconut and curry leaves. Keep the flames on the lowest. Cooking this way, helps us not to waste that water, loaded fully with nutrition.


Heat coconut oil in a pan, add all the above mentioned seasoning ingredients, when the urad dhal becomes golden....


pour on top of the avarakkai curry and mix well.



Serve this aromatic curry with any rasam or sambar.



This post first appeared in www.malpatskitchen.com



12:00:00 AM Mala Thiagu
Avarakkai/Broad beans are very high in protein and energy just like any other green vegetable. They are a very rich source of dietary fiber too. Rich in iron, lot of enzymes, and this method of making this curry can be found in all South Indian households.
Please check my Glossary for any unknown terms.
Please check my other South Indian curries.


Ingredients
Avarakkai - 1/4 kg, washed and chopped fine
A pinch of sugar
Salt to taste

To season
Coconut oil - 2 tsps
Hing/asafoetida powder - 1/4 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Red chillies - 2, broken
Fresh grated coconut - 2 tbsps
Curry leaves -  a few

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 2

Avarakkai/broad beans chopped, allowed to boil with just 1./2 cup water


Add a teeny weeny pinch of sugar, so that this helps the vegetable to retain its green color


When it is half cooked, add salt


Fully cooked now, the water has also been used up fully, add grated coconut and curry leaves. Keep the flames on the lowest. Cooking this way, helps us not to waste that water, loaded fully with nutrition.


Heat coconut oil in a pan, add all the above mentioned seasoning ingredients, when the urad dhal becomes golden....


pour on top of the avarakkai curry and mix well.



Serve this aromatic curry with any rasam or sambar.



This post first appeared in www.malpatskitchen.com