Monday, February 08, 2016

Apple Appam - ஆப்பிள் அப்பம்

Apple appam (ஆப்பிள் அப்பம்) is a Sweet dish.
Good evening snack for kids.
Quantity of sugar is less compared to other type of Appams.

ஆப்பிள் அப்பம்

Ingredients Needed:-
1. Apple 
2. Maida or wheat flour 
3. Sugar 
4. Cinnamon powder
5. Milk 
6. Ghee (to make appams) 
7. Salt a pinch
8. Cooking soda a pinch 


1.  Peel the skin and grate the Apples and measure it.
2. Add half portion of sugar and mix well and keep it aside for few minutes.
3. Now goes 2 measure of maida  or wheat flour, cinnamon powder cooking soda and salt mix well.

4. If it is very thick add little milk to make correct consistency.
5. Heat appam pan add ghee in it.

6. When ghee becomes hot pour the appam mix and cook. 
7. Flip the appams and cook the other side too.

8. Serve this appam hot or cold, either way enjoyable.
ஆப்பிள் அப்பம்
1. To get fluffier Appam, after mixing milk keep aside for 20 mins.
2. Here I added raw sugar, it can be replaced with jaggery or palm sugar.
3. Cinnamon powder gives a good flavour to this appam.
4. Finely chopped Apple pieces can be added and it makes it crunchy and nice to bite into.

Monday, February 01, 2016

Angaya Podi - அங்காய பொடி

Here is a traditional and forgotten item.

Angaya Podi - அங்காய பொடி is a feel good item, enhances taste buds and supposedly good for nursing mothers, comforts gastric problems etc., 
My mom was an expert in making this Podi.

Hing, sundakka vatral and sukku is good for gastric problems.
Dhaniya is good for Pittam and also tickles the taste buds.
Neem flower has anti oxidant properties  and pepper, jeera aids digestion.
Usually store bought Podi tastes bitter and is brown in colour, but my mom recipe is very flavourful with rich dark brown colour and less bitter.

Here goes the recipe 

Ingredients needed:-
1.    Sundakka vatral  - 1/2 cup
2.   Veppampoo dried  - 1 cup
3.   Dhaniya seeds - 3/4 cup
4.   Pepper - 2 tablespoon
5.   Jeera - 2 tablespoon 
6.   Channa dal - 3 tablespoon
7.   Urad dal - 4 tablespoon 
8.   Red chilli dried  - 20 nos 
9.   Hing - 1 tsp (here I used Katti Perungayam) 
10. Tamarind - little 
11.  Salt to taste 
12.  Jaggery  - little
13.  Dry ginger (sukku) few 

அங்காய பொடி

1. Heat kadai and dry roast each item separately.

2. Cool and powder it.
Store in a air tight container.

அங்காய பொடி

3. Mix this Podi  in hot rice by adding ghee or nalla ennai.

1. Neem flowers - Dark roast it so that its bitterness goes.
2. Sundakka - Crisp roast.
3. Hing - Use it generously and its better to use the Katti Perungayam or Hing block.

Monday, January 25, 2016

Meal maker Kurma

Meal maker Kurma 

Fully rich protein dish.
Mock meat dish ie., Meat look-a-like.
It has an awesome crunchy taste.

Ingredients Needed:-
1. Meal maker - 1cup 
2. Onion - 3 (2 for grinding and 1 chopped finely for frying)
3. Tomato - 2 (medium size) 
4. Turmeric powder
5. Chilli powder
6. Fennel powder (Sombu Podi) 
7. Oil - 2 tablespoons
8. Garam masala powder - 1/2 tsp
9. Water 

Ingredients for Grinding:-
1. Onion - 2 nos roughly chopped
2. Ginger - small piece
3. Garlic - 6 pods
4. Dhania - 3/4 tsp
5. Cumin seeds - 1/2 tsp 
6. Green Chilli - 1
7. Curry leaves 
Grind the above ingredients into fine paste. 

1. Grind the paste and keep aside.

2. Boil water and put meal maker.
Squeeze and wash few times to remove the raw smell.

3. Heat oil in a pan add chopped onion and sauté till it becomes brown.
4. Now goes the grinded paste and keep on stirring till it becomes brown in medium flame. Roughly it takes 10-12 mins.

5. Now add turmeric, salt, chili powder, fennel (sombu) powder and garam masala and stir for a minute.
6. Add in cut tomatoes and cook till oil separates on sides.
7. Add washed and squeezed meal maker to this gravy.

8. Thoroughly mix and add 1 1/4 cup water and cook.
9. Cook till the oil floats on top. Garnish with coriander leaves.

1. This can be served with hot rotis.
2. Tastes good with Jeera rice.
3. Coconut milk can be added at last to get creamy texture to this gravy.

Monday, January 18, 2016

Kuthiraivali Vegatable Adai - குதிரைவாலி வெஜிடபிள் அடை

Adai made with kuthiraivali rice instead of regular rice.
Nowadays Siru Dhaniyam (Millets) is popular among food lovers and weight watchers.
With Millets many interesting dishes can be made.

Ingredients Needed:-
1. Kuthiraivali Rice  - 1 cup
2. Channa dal (Kadalai paruppu)  - 3/4 cup
3. Tuar dal (Thuvaram paruppu)  - 1/4 cup
4. Red Chilli according to taste
5. Salt to taste.
6. Hing / Perungayam  (optional) 
7. Oil to cook Adai 

Vegetables Needed:-
1. Carrot - grated 
2. Onions - finely chopped
3. Cabbage - finely cut
4. Coriander leaves - finely chopped
6. Green Chilli - finely chopped
7. Ginger grated (optional)
8. Curry leaves - finely cut

குதிரைவாலி வெஜிடபிள் அடை
1. Wash and soak Dal, Red chilli and Kuthiraivali rice separately for 3 hours.

2. Grind  first chillies and Kuthiraivali rice to fine paste and then add dal and grind coarsely.

3. Add salt, hing/ Perungayam and Finely chop/ cut the vegetables 
4. Mix all vegetables with Adai batter.

5. Heat tawa  pour this batter little and spread like thick dosa. 
6. Sprinkle oil on sides and cook well both the sides till golden brown on a moderate flame.
With all these mixed vegetables this Adai is thick and nice.

குதிரைவாலி வெஜிடபிள் அடை
1. This Adai can be made with other Siru Dhaniyam like Samai, Varagu and Thinai.
2. Adding Ginger and Perungayam optional.
3. Any greens like murunga keerai, mulai keerai also can be added to make this Adai (முருங்கை கீரை / முளைக் கீரை)
4. This Adai will be very soft so even elders can have this.
5. Serve this Adai with Avial, chutney, ghee and sugar or with jaggery.
6. Crushed jeera /cumin seeds can be added. This gives nice flavour to this Adai .
7. This measurement makes 8 Adais.

Friday, January 08, 2016

Suraikai Payasam (Bottle guard Kheer) - சுரைக்காய் பாயசம்

Surakai Payasam - சுரைக்காய் பாயசம்

Made kheer with suraikkai (bottle guard)  I tasted this during my college days.
Easy to make and is a natural body coolant.

Ingredients Needed:-
1. Grated Surakkai (Lauki) - 2 cups 
2. Milk - 1 lit
3. Sugar - 1 cup (200 grams approx) 
4. Ghee - 1 tsp 
5. Elaichi powder and saffron for garnishing 

சுரைக்காய் பாயசம்
1. Heat ghee in a heavy bottom pan and sauté the grated Surakkai (Lauki)

2. Add boiled milk and cook nicely.

3. The quantity of the milk should reduce to 3/4 lit .

4. Now add in sugar and bring it to boil till it thickens.

5. Garnish with Elaichi powder and Saffron .

Note :-
I used full cream milk to get the richness and thickness of the kheer.
Serving suggestion:- Refrigerate before serving.

Wednesday, January 06, 2016

Varagu Arisi Ven Pongal - வரகு அரிசி வெண் பொங்கல்

Nowadays Siru Dhaniyam (சிறு தானியம்) like Varagu, Samai, Kuthirai vali is very easily available in stores.
It's very good alternative for rice.
With  any of the above grains tasty Pongal can be made.

Ingredients Needed :- 
1. Varagu Arisi - 3/4 cup
2. Moong dal - 1/4 cup
3. Water - 4 cups 
4. Milk very little
5. Salt to taste
6. Hing.
7. Ginger chopped finely - 1 tsp
8. Green Chilli - 1 slit 

Ingredients for tempering :-
1.  Ghee - 2 tablespoons
2. Cooking oil - 2 tablespoons
3. Cumin seeds - 1 1/4 tsp
4. Black pepper - 1 tsp
5. Curry leaves 
6. Cashew nuts (optional)

வரகு அரிசி வெண் பொங்கல்
Cooking Method :-
1. Fry dal and Varagu slightly and wash several times  and  pressure cook by adding water, Milk, Cumin seeds, grated ginger and slit green Chilli. 
Pressure cook till 3 whistles.

2. Heat oil and ghee fry the ingredients which are cumin seeds, pepper, curry leaves and cashew nuts.

3. Pour over cooked Pongal, add salt and mix well.

வரகு அரிசி வெண் பொங்கல்
Serve this with choice of sambar and chutney.

Thursday, October 22, 2015

Samai Puli Pongal - சாமை புளி பொங்கல்

Samai Puli Pongal. 

My mom used to make Rice Kurunai (குருணை) puli Pongal.
And serve it with Javvarisi vadam.
It taste similar like puli Sadam (tamarind rice) in mushy form.
I bought small Vengala Panai (வெங்கல பானை) recently in that I wanted to make this puli Pongal.
This came out very well.

Ingredients Needed:-
1. Samai Rice - 1 cup
2. Tamarind small lemon size ball soaked in 3 1/4 cup water
3. Salt to taste
4. Turmeric powder
5. Hing / Perungayam
6. Jaggery little ( optional)

Ingredients for tempering:-
1. Oil - 3 tablespoon (use only gingelly oil) 
2. Mustard seeds - 1 tsp
3. Urad dal - 1 tsp
4. Channa dal - 1 1/2 tsp
5. Ground nuts - 2 tablespoon
6. Curry leaves
7. Red Chilli - 2 broken into pieces
8. Green chili - 1 

Samai Puli Pongal - சாமை புளி பொங்கல்


1. Wash Samai rice and keep aside. Squeeze the tamarind pulp filter and keep aside.

2. Take all the ingredients for tempering for ready to use.

3. Heat oil in a pressure cooker / pan. (It is Vengala panai for me this time)

4. Temper the ingredients.

5. Pour the tamarind extract, turmeric powder, hing / Perungayam, salt and jaggery. Bring it to boil.

6. When tamarind water starts boiling add in washed Samai rice and stir well.
Cook in small flame.
Put weight and sim the flame for about 12 mins.

7. Open the cooker and stir well and serve this Pongal hot or cold.
Samai Puli Pongal - சாமை புளி பொங்கல்

I served this with Arisi Appalam.
It can be enjoyed hot or cold in both temperatures it tastes good...