Wednesday, March 22, 2017

This is a very special kind of upma.......I can vouchsafe, this recipe can never be found in the internet in any of the blogs....this recipe is my Salem Special....in my family circle, this is being called "Boolu upma"...because, my dad who used to be called "Boolu" by all, used to love this upma.  I feel so happy to share this recipe with you all. Its grainy texture is its speciality, and the addition of buttermilk lends a special taste to this upma.


Ingredients
Samba rava - 1 1/2 cups
Curd plus water, all whisked to buttermilk - 3 cups
Cooking oil / gingely oil - 3 tbsps
Ghee - 2 tsps 
Asafoetida powder / hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 2 tsps
Channa dhal - 2 tsps
Green chillies - 2 , chopped fine
Red chillies - 2 chopped fine
Curry leaves - handful
Coriander leaves / cilantro - 1 cup, washed and chopped
Salt to taste

Recipe Cuisine: South Indian; Category: Tiffin variety/breakfast
Prep time: 5 mts; Cooking time: 15-20 mts

Serves 2

All ingredients

Curd plus water, whisked to a runny buttermilk


Heat oil and ghee in a heavy bottomed pan, season all the ingredients


Now add the measured rava, after the seasonings turn golden in color, flames on the lowest, roast till rave becomes crisp and a nice aroma comes out


Add salt...


and mix well


Now, add half the quantity of the buttermilk, keep the flames on the lowest, and keep stirring.


After 5 minutes, it will become like this.


Now add the rest of the buttermilk, mix well, 


keep it covered with a lid


Now it is 3/4 th cooked...add the finely chopped coriander leaves and mix well.


Keep stirring now and then, the upma will be very soft, but still grainy in texture. That is the speciality of this upma.


Serve this upma, with any pickle and a bowl of curds. That's all. It is the ultimate!!!


This post first appeared in www.malpatskitchen.com
Notes
*Even though made with buttermilk, this upma stays fresh, even for a week or so, of course in the fridge. 
* If you like the taste of sour buttermilk, that can be used too.







1:00:00 AM Mala Thiagu
This is a very special kind of upma.......I can vouchsafe, this recipe can never be found in the internet in any of the blogs....this recipe is my Salem Special....in my family circle, this is being called "Boolu upma"...because, my dad who used to be called "Boolu" by all, used to love this upma.  I feel so happy to share this recipe with you all. Its grainy texture is its speciality, and the addition of buttermilk lends a special taste to this upma.


Ingredients
Samba rava - 1 1/2 cups
Curd plus water, all whisked to buttermilk - 3 cups
Cooking oil / gingely oil - 3 tbsps
Ghee - 2 tsps 
Asafoetida powder / hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 2 tsps
Channa dhal - 2 tsps
Green chillies - 2 , chopped fine
Red chillies - 2 chopped fine
Curry leaves - handful
Coriander leaves / cilantro - 1 cup, washed and chopped
Salt to taste

Recipe Cuisine: South Indian; Category: Tiffin variety/breakfast
Prep time: 5 mts; Cooking time: 15-20 mts

Serves 2

All ingredients

Curd plus water, whisked to a runny buttermilk


Heat oil and ghee in a heavy bottomed pan, season all the ingredients


Now add the measured rava, after the seasonings turn golden in color, flames on the lowest, roast till rave becomes crisp and a nice aroma comes out


Add salt...


and mix well


Now, add half the quantity of the buttermilk, keep the flames on the lowest, and keep stirring.


After 5 minutes, it will become like this.


Now add the rest of the buttermilk, mix well, 


keep it covered with a lid


Now it is 3/4 th cooked...add the finely chopped coriander leaves and mix well.


Keep stirring now and then, the upma will be very soft, but still grainy in texture. That is the speciality of this upma.


Serve this upma, with any pickle and a bowl of curds. That's all. It is the ultimate!!!


This post first appeared in www.malpatskitchen.com
Notes
*Even though made with buttermilk, this upma stays fresh, even for a week or so, of course in the fridge. 
* If you like the taste of sour buttermilk, that can be used too.







Monday, March 20, 2017

This is a favourite of all in my family. The flavour of the slit green chillies pervade into the kuzhambu, for which also there is a secret. Oh.....don't worry, I am going to share that with you all...and this Vedikka Vitta More Kuzhambu, which normally does not have any vegetables in it, is a very good combination for Kattu Sa Kari. Vedikka Vitta means, "just seasoned"  Kuzhambu. Again, this recipe is from Tanjore Cuisine.



Ingredients

 Thick curds - 3 cups
Besan flour - 3 tsps
Salt to taste
Green chillies - 4 , slit
Curry leaves
Water - 2 cups
Fresh chopped coriander, for garnishing

To season
Cooking oil - 3tsps
Turmeric powder - 1/2 tsp
Hing powder - 1/4 tsp
Mustard seeds - 1tsp
Methi seeds - 1tsp

Recipe Cuisine: South Indian; Category: Lunch
Prep time: 5 mts; Cooking time: 10 mts;

Serves 4

Top up the fresh curds with besan flour



                                            Whisk both into a creamy consistency, with no lumps



                                 In a cooking pan, add oil, and season the ingredients mentioned above and



then  add the slit green chillies and curry leaves. I can visualize you becoming impatient, because I have not shared the secret yet...Wait.....


Here it is!!!! add 2 cups water and  salt required, and allow to boil for 5 minutes on low flames. This kind of boiling  the green chillies alone imparts great taste and flavor to the Kuzhambu. Otherwise, the beaten curds will not be able to take in the spices of green chillies too. Also,, the chopped coriander leaves  enter the pot now.


Then mix in the besan-curd mixture, carefully stirring continuously, so that the curds will not curdle. You must be watchful.


Serve this fabulous  tasting More Kuzhambu with hot rice, Kattu Sa Kari and papads.



This post first appeared in www.malpatskitchen.com


1:00:00 AM Mala Thiagu
This is a favourite of all in my family. The flavour of the slit green chillies pervade into the kuzhambu, for which also there is a secret. Oh.....don't worry, I am going to share that with you all...and this Vedikka Vitta More Kuzhambu, which normally does not have any vegetables in it, is a very good combination for Kattu Sa Kari. Vedikka Vitta means, "just seasoned"  Kuzhambu. Again, this recipe is from Tanjore Cuisine.



Ingredients

 Thick curds - 3 cups
Besan flour - 3 tsps
Salt to taste
Green chillies - 4 , slit
Curry leaves
Water - 2 cups
Fresh chopped coriander, for garnishing

To season
Cooking oil - 3tsps
Turmeric powder - 1/2 tsp
Hing powder - 1/4 tsp
Mustard seeds - 1tsp
Methi seeds - 1tsp

Recipe Cuisine: South Indian; Category: Lunch
Prep time: 5 mts; Cooking time: 10 mts;

Serves 4

Top up the fresh curds with besan flour



                                            Whisk both into a creamy consistency, with no lumps



                                 In a cooking pan, add oil, and season the ingredients mentioned above and



then  add the slit green chillies and curry leaves. I can visualize you becoming impatient, because I have not shared the secret yet...Wait.....


Here it is!!!! add 2 cups water and  salt required, and allow to boil for 5 minutes on low flames. This kind of boiling  the green chillies alone imparts great taste and flavor to the Kuzhambu. Otherwise, the beaten curds will not be able to take in the spices of green chillies too. Also,, the chopped coriander leaves  enter the pot now.


Then mix in the besan-curd mixture, carefully stirring continuously, so that the curds will not curdle. You must be watchful.


Serve this fabulous  tasting More Kuzhambu with hot rice, Kattu Sa Kari and papads.



This post first appeared in www.malpatskitchen.com


Saturday, March 18, 2017


Vegetable Pizza.... that too.....home made means...healthy pizza, with lot of vegetable toppings...
Coming to think of it, topping-wise, we pay when we buy them out...here, at home, we can top them, as long as the pizza base holds............. with all kind of vegetables we like...hence, this can be called a healthy pizza, loaded with veggies!!!
Must I say, this is by my daughter??? It goes without saying..... she pumped in more health into these pizzas by using Goat Cheese, which are lesser in calories than any other variety of cheese, this is good for lactose intolerant people, low in sodium, has sufficient protein, rich in vitamins and minerals, is calcium-rich, is very less in cholesterol and it is very easy to digest, so unlike other pizzas which have mozzarella cheese, and are hard on stomach, these can be called very very light pizzas.


Ingredients
Pizza bases - 12
Goat cheese - 1 packet
Spinach -4 cups
Cut pineapple pieces - 2 cups
Red chilli flakes, as required
Jalapeno peppers - as required
Red bell pepper - 1, cut lengthwise
Green bell pepper 1, cut lengthwise
Olives - 1 cup
Pizza sauce - 2 cups

Recipe Cuisine: International; Category: Lunch / dinner
Prep time: 10 mts; Cooking time: 1 hour

Yields 12 pizzas



All the things which have adorned the pizza....goat cheese, spinach, onions, pineapple pieces, red chilli flakes, jalapeno, red bell peppers, green bell peppers and black olives



The pizza sauce (store bought), heated on stove top in a pan, and kept ready


On the pizza base, smear the pizza sauce liberally, well covering the whole base


On one base, goat cheese sprinkled, and on the other mozzarella cheese sprinkled


Then, in any order you wish, top all the veggies


preheat the oven to 250 degrees celsius, then bake the pizzas till the cheese melts


Serve hot


You can see the nicely melted cheese down below


Can be cut into wedges and served as starters


This post first appeared in www.malpatskitchen.com
Notes
* My daughter wanted to use the goat cheese, since it has an unique taste. She wanted me to taste it.
Any other kind of cheese can be used. I doubt, whether goat cheese is available in India.
* Mushrooms, or any other kind of vegetables you like can be used for topping.



1:00:00 AM Mala Thiagu

Vegetable Pizza.... that too.....home made means...healthy pizza, with lot of vegetable toppings...
Coming to think of it, topping-wise, we pay when we buy them out...here, at home, we can top them, as long as the pizza base holds............. with all kind of vegetables we like...hence, this can be called a healthy pizza, loaded with veggies!!!
Must I say, this is by my daughter??? It goes without saying..... she pumped in more health into these pizzas by using Goat Cheese, which are lesser in calories than any other variety of cheese, this is good for lactose intolerant people, low in sodium, has sufficient protein, rich in vitamins and minerals, is calcium-rich, is very less in cholesterol and it is very easy to digest, so unlike other pizzas which have mozzarella cheese, and are hard on stomach, these can be called very very light pizzas.


Ingredients
Pizza bases - 12
Goat cheese - 1 packet
Spinach -4 cups
Cut pineapple pieces - 2 cups
Red chilli flakes, as required
Jalapeno peppers - as required
Red bell pepper - 1, cut lengthwise
Green bell pepper 1, cut lengthwise
Olives - 1 cup
Pizza sauce - 2 cups

Recipe Cuisine: International; Category: Lunch / dinner
Prep time: 10 mts; Cooking time: 1 hour

Yields 12 pizzas



All the things which have adorned the pizza....goat cheese, spinach, onions, pineapple pieces, red chilli flakes, jalapeno, red bell peppers, green bell peppers and black olives



The pizza sauce (store bought), heated on stove top in a pan, and kept ready


On the pizza base, smear the pizza sauce liberally, well covering the whole base


On one base, goat cheese sprinkled, and on the other mozzarella cheese sprinkled


Then, in any order you wish, top all the veggies


preheat the oven to 250 degrees celsius, then bake the pizzas till the cheese melts


Serve hot


You can see the nicely melted cheese down below


Can be cut into wedges and served as starters


This post first appeared in www.malpatskitchen.com
Notes
* My daughter wanted to use the goat cheese, since it has an unique taste. She wanted me to taste it.
Any other kind of cheese can be used. I doubt, whether goat cheese is available in India.
* Mushrooms, or any other kind of vegetables you like can be used for topping.



Wednesday, March 15, 2017

Pineapple rasam is a very flavorful one......I browsed thru several recipes...went over so many cookery books.....then I called a food caterer known to me, asked him for the recipe.
Please check out my other rasam varieties here:  You can find 9 varieties of rasams there...1. Goddu rasam 2. Paruppu rasam 3. Drumstick rasam 4. Paruppu urundai rasam 5. Lemon Mysore rasam 6. Tomato rasam 7. Kandanthippili rasam 8. Jeera rasam 9. Lemon rasam



Ingredients
Pineapple - 11/2  cups, chopped
Tomato - 1, chopped
Tomato puree (store bought) - 2 tsps
Solid hing - 1 piece
Green chillies - 2, slit
Turmeric powder - 1/2 tsp
Sambar powder - 1 tsp
Curry leaves - few
Tur dhal - 3 tbsps, cooked with a pinch of turmeric powder
Salt to taste
Coriander leaves/ cilantro for garnishing

To season
Ghee - 2 tsps
Mustard seeds - 1 tsp
Jeera - 1 tsp
Pepper powder - 3/4 tsp
Red chilli - 1, broken

Recipe Cuisine: South Indian; Category: Lunch/Dinner/Soup
Prep time: 10 mts; Cooking time: 20 mts

Serves 6

You can see the tomato puree, 1/2 the quantity pineapple pieces, chopped tomato, slit green chillies, turmeric powder and hing in the pan shown below


Pour water up to half vessel


Let the above mixture simmer on slow flames


The rest of the pineapple pieces, blended to a smooth paste


Cooked tur dhal


Mix the cooked dhal and blended pineapple paste


In the mean time, since the pineapple pieces have to get cooked well, keep the pan covered with a lid


Pineapple pieces cooked, rasam level also reduced considerably, now add the cooked dhal plus pineapple paste mixture, add some more water if need be, to the full level of the vessel.


The rasam should only become frothy, it must not be allowed to boil.


Heat ghee in a pan, add the seasoning ingredients mentioned above. and...


pour on top of the rasam.


Cilantro/coriander leaves garnished


Serve this flavorful, piping hot rasam with rice, any vegetable of your choice and some papads.



This post first appeared in www.malpatskitchen.com

Notes
* This rasam can be served as a soup too.










1:00:00 AM Mala Thiagu
Pineapple rasam is a very flavorful one......I browsed thru several recipes...went over so many cookery books.....then I called a food caterer known to me, asked him for the recipe.
Please check out my other rasam varieties here:  You can find 9 varieties of rasams there...1. Goddu rasam 2. Paruppu rasam 3. Drumstick rasam 4. Paruppu urundai rasam 5. Lemon Mysore rasam 6. Tomato rasam 7. Kandanthippili rasam 8. Jeera rasam 9. Lemon rasam



Ingredients
Pineapple - 11/2  cups, chopped
Tomato - 1, chopped
Tomato puree (store bought) - 2 tsps
Solid hing - 1 piece
Green chillies - 2, slit
Turmeric powder - 1/2 tsp
Sambar powder - 1 tsp
Curry leaves - few
Tur dhal - 3 tbsps, cooked with a pinch of turmeric powder
Salt to taste
Coriander leaves/ cilantro for garnishing

To season
Ghee - 2 tsps
Mustard seeds - 1 tsp
Jeera - 1 tsp
Pepper powder - 3/4 tsp
Red chilli - 1, broken

Recipe Cuisine: South Indian; Category: Lunch/Dinner/Soup
Prep time: 10 mts; Cooking time: 20 mts

Serves 6

You can see the tomato puree, 1/2 the quantity pineapple pieces, chopped tomato, slit green chillies, turmeric powder and hing in the pan shown below


Pour water up to half vessel


Let the above mixture simmer on slow flames


The rest of the pineapple pieces, blended to a smooth paste


Cooked tur dhal


Mix the cooked dhal and blended pineapple paste


In the mean time, since the pineapple pieces have to get cooked well, keep the pan covered with a lid


Pineapple pieces cooked, rasam level also reduced considerably, now add the cooked dhal plus pineapple paste mixture, add some more water if need be, to the full level of the vessel.


The rasam should only become frothy, it must not be allowed to boil.


Heat ghee in a pan, add the seasoning ingredients mentioned above. and...


pour on top of the rasam.


Cilantro/coriander leaves garnished


Serve this flavorful, piping hot rasam with rice, any vegetable of your choice and some papads.



This post first appeared in www.malpatskitchen.com

Notes
* This rasam can be served as a soup too.










Sunday, March 12, 2017

 Karadaiyan Nonbu..........celebrated with so much devotion and sincerity in each and every Brahmin Household......women clad in 9 yards saris,  praying for the longevity of their husbands and their welfare whilst unmarried girls pray that they should be blessed with a good husband. This festival is also called Savitri Nonbu.....since, Savitri fought with Yama dharma raja for her husband Satyavan's life.....I assume, these adais got this name, may be because they were made with Kaar arisi, a variety of rice.
 And one more important factor......Women's day is just over...and this Festival emphasizes the importance of women who are nothing but Shakthi-roop,   gives priority to them, wherein men take the back stage, have to wait for the women to finish eating, then they eat!!!
Nonbu means fasting..Vrath....women are supposed to fast till they tie this saradu (the sacred yellow thread). Normally husband or an  elder woman in the family ties  this saradu.
First the eldest lady of the house has to tie one saradu to any Goddess....Bhuvaneswari, Kamakshi, Durga or Lakshmi...whoever is your Ishta devatha(favourite goddess)....then to thulasi, if you have a thulasi maadam......Then, women and girls  tie a yellow thread with a flower in the center around their neck........then  chant the following shloka, do neivedhyam for Goddess (whomever we  wish), keeping the sweet and savory adais, along with the hard, unmelted butter, on a banana leaf, along with betel leaves, betel nut  and  a pair of bananas
உருகாத வெண்ணையும், ஒரு அடையும் நான் தருவேன்
ஒரு நாளும் என் கணவன் என்னை விட்டு பிரியாமல் இருக்கணும்
It means:
"I will give you one adai, with the butter which has not melted
You must accept it, and see to it that my husband has a very long life and stays with me forever"
This Nonbu (festival) should be done at the time, when the Maasi month ends and Panguni starts. Infact, elders say, it is better to do the pooja, when there is still some Maasi month left. Invariably, this festival mostly falls on March 14 th, sometimes, but very rarely, the next day. Why we must tie the saradu when Maasi is still there ????........ there goes a saying மாசி போல சரடு பாசி படிந்து இருக்கணும் , meaning, like the month of Maasi, my yellow thread also should stay for long time till slimy,  slippery moss  forms on it".....that means, woman prays that her husband should live for a loooooong time.


VELLA ADAI


Ingredients
Roasted rice flour - 1 cup
Jaggery - 1 cup
Water - 1 1/4 cups
Coconut, finely cut - 1/8 cups
Boiled black eyed chickpeas (karamani) - 4 tbsps
Cardamom powder - 1/2 tsp
Ghee - 1 tsp

Recipe Cuisine: South Indian; Category: Festival delicacies
Prep time: 20 mts; Cooking time: 20 mts

Yields 14 adais

Picture below shows the  measured Idiyappam flour being roasted to a light golden colour. The correct consistency is, you should be able to draw a line with the flour


Karamani / chickpeas, heated slightly, soaked in hot water for 2 hours, then pressure cooked for 4-5 whistles, with just 2 tsps water sprinkled over it


Picture below shows the measured jaggery being melted with 4 tbsps water, then the jaggery syrup checked for impurities by straining, then measured. Also kept ready are the pressure cooked chickpeas, finely chopped coconut and cardamom powder


To the jaggery syrup, add enough water to make it 1 1/4 cups, and add the ingredients kept on the plate in the above picture


Add 1 tsp ghee to it


Slowly add the measured flour, taking care to keep the flames on low. You can keep some hot water handy, if need be, you can sprinkle some. I did not require any. It was perfect.


All mixed well, cooked nicely.


Allow to cool down, when it is touchable, knead it well. 


On a greased steamer plate, keep the flattened balls, make a dent in the center, they will look like doughnuts. Grease your palms slightly before doing this.



the  10 minutes- steamed adais


Remove them, after they cool down a bit.




This post first appeared in www.malpatskitchen.com

Notes
*I am not sharing the old method of roasting the rice, powdering it etc etc...when the same result comes from store bought Idiyappam flour, why not??

Please motivate me with your lovely comments


















1:00:00 AM Mala Thiagu
 Karadaiyan Nonbu..........celebrated with so much devotion and sincerity in each and every Brahmin Household......women clad in 9 yards saris,  praying for the longevity of their husbands and their welfare whilst unmarried girls pray that they should be blessed with a good husband. This festival is also called Savitri Nonbu.....since, Savitri fought with Yama dharma raja for her husband Satyavan's life.....I assume, these adais got this name, may be because they were made with Kaar arisi, a variety of rice.
 And one more important factor......Women's day is just over...and this Festival emphasizes the importance of women who are nothing but Shakthi-roop,   gives priority to them, wherein men take the back stage, have to wait for the women to finish eating, then they eat!!!
Nonbu means fasting..Vrath....women are supposed to fast till they tie this saradu (the sacred yellow thread). Normally husband or an  elder woman in the family ties  this saradu.
First the eldest lady of the house has to tie one saradu to any Goddess....Bhuvaneswari, Kamakshi, Durga or Lakshmi...whoever is your Ishta devatha(favourite goddess)....then to thulasi, if you have a thulasi maadam......Then, women and girls  tie a yellow thread with a flower in the center around their neck........then  chant the following shloka, do neivedhyam for Goddess (whomever we  wish), keeping the sweet and savory adais, along with the hard, unmelted butter, on a banana leaf, along with betel leaves, betel nut  and  a pair of bananas
உருகாத வெண்ணையும், ஒரு அடையும் நான் தருவேன்
ஒரு நாளும் என் கணவன் என்னை விட்டு பிரியாமல் இருக்கணும்
It means:
"I will give you one adai, with the butter which has not melted
You must accept it, and see to it that my husband has a very long life and stays with me forever"
This Nonbu (festival) should be done at the time, when the Maasi month ends and Panguni starts. Infact, elders say, it is better to do the pooja, when there is still some Maasi month left. Invariably, this festival mostly falls on March 14 th, sometimes, but very rarely, the next day. Why we must tie the saradu when Maasi is still there ????........ there goes a saying மாசி போல சரடு பாசி படிந்து இருக்கணும் , meaning, like the month of Maasi, my yellow thread also should stay for long time till slimy,  slippery moss  forms on it".....that means, woman prays that her husband should live for a loooooong time.


VELLA ADAI


Ingredients
Roasted rice flour - 1 cup
Jaggery - 1 cup
Water - 1 1/4 cups
Coconut, finely cut - 1/8 cups
Boiled black eyed chickpeas (karamani) - 4 tbsps
Cardamom powder - 1/2 tsp
Ghee - 1 tsp

Recipe Cuisine: South Indian; Category: Festival delicacies
Prep time: 20 mts; Cooking time: 20 mts

Yields 14 adais

Picture below shows the  measured Idiyappam flour being roasted to a light golden colour. The correct consistency is, you should be able to draw a line with the flour


Karamani / chickpeas, heated slightly, soaked in hot water for 2 hours, then pressure cooked for 4-5 whistles, with just 2 tsps water sprinkled over it


Picture below shows the measured jaggery being melted with 4 tbsps water, then the jaggery syrup checked for impurities by straining, then measured. Also kept ready are the pressure cooked chickpeas, finely chopped coconut and cardamom powder


To the jaggery syrup, add enough water to make it 1 1/4 cups, and add the ingredients kept on the plate in the above picture


Add 1 tsp ghee to it


Slowly add the measured flour, taking care to keep the flames on low. You can keep some hot water handy, if need be, you can sprinkle some. I did not require any. It was perfect.


All mixed well, cooked nicely.


Allow to cool down, when it is touchable, knead it well. 


On a greased steamer plate, keep the flattened balls, make a dent in the center, they will look like doughnuts. Grease your palms slightly before doing this.



the  10 minutes- steamed adais


Remove them, after they cool down a bit.




This post first appeared in www.malpatskitchen.com

Notes
*I am not sharing the old method of roasting the rice, powdering it etc etc...when the same result comes from store bought Idiyappam flour, why not??

Please motivate me with your lovely comments