Wednesday, February 25, 2015

RAVA KICHADHI - ரவா கிச்சடி

Rava Kichadi - - ரவா கிச்சடி

In South Indian weddings this is a very common breakfast item.
Kichadi can be made with Rava or with the combination of Rava and Semiya (Vermicelli)
The texture of this dish will be very soft compared to Upma and has added vegetables in it.

Ingredients Needed:-
1. Rava 1 cup (or) Rava + Semiya (Vermicelli) - 1 cup
2. Mixed Vegetables cut into small pieces 1 cup to 1-1/2 cups
    (Carrot, Beans, Peas, Potato )
3. Tomato - 1 cut into small pieces
4.  Onion medium size - 1
5.  Green Chilli - 2 - chop finely (according to taste) 
To differentiate with beans and green chilli, split the chilli length wise)
6.  Ginger finely chopped - 1/2 tsp
7.  Curry leaves
8.  Salt to taste
9.   Hing/ Perungayam 
10. Turmeric Powder according to your colour preference 
11. Water  - 2-3/4 cups

 
Ingredients for Tempering:-
1.  Oil  - 2 tbls
2.  Ghee - 1 tbls
3.  Cashew nut - broken into small pieces ( optional)
4.  Mustard Seeds - 1/2 tsp
5. Urad dal - 1 tsp
6. Channa dal - 1tsp

Method:-
1.  Roast Rava  (Rava semiya mixture) till golden without adding oil.
2.  Heat oil in a Kadai or in small pressure cooker and temper the ingredients first and fry onions, chilli, curry leaves and chopped ginger till translucent.
3. Now goes vegetables, hing, salt and turmeric powder and sauté nicely, cover and cook till the vegetables are done.
4. Pour water, chopped tomato  and bring it to boil.
5. When the water is boiling add slowly the fried Rava  and cover and cook till done.
6. Now add ghee and switch off the stove.

RAVA KICHADHI - ரவா கிச்சடி
Note:-
+ Adding a pinch of Sugar in water enhance the taste of this Rava Kichadi.
+ Lime/ lemon juice can be added at the very end to get tangy taste.
+ If using pressure cooker no need to put its weight.
+ After adding Rava cook in slow flame.

Serve this Rava Kichadi with Coconut Chutney.

Monday, February 23, 2015

COCONUT BURFI - தேங்காய் பர்ஃபி

Coconut Burfi, Nariyal Pak

When I started learning Sweets from my Mom, this Burfi was the First.
Coconut Burfi can be made with just few ingredients.
Grated  Coconut and Sugar combination is what makes this Burfi. To get bright White Colour some Milk is added.
Burfi will also be very soft due to milk.
You would be amazed how a small portion of Milk plays a nice and major role in this Burfi.
 
Ingredients Needed:-
1.  Grated Coconut  (tightly pressed in 2 cups and only white portion)
2.  Sugar - 2 cups 
3.  Elaichi powder / cardamom - 1/2 tsp
4.  Ghee - 3 tsp
5.  Milk - 1/2 cup
 

COCONUT BURFI - தேங்காய்  பர்ஃபி
Method:-
1.  In a thick Bottom Kadai add Grated Coconut, Sugar, Milk and1 tsp ghee.
2.  Start cooking in medium flame and when the mixture becomes watery add one more tsp of Ghee timely.
3. When it starts to leave the sides, you can see white bubbles and now is the right time to add Elaichi / cardamom powder.
 
4. In the meantime grease a plate and keep it aside.
5. Coconut Mixture will slowly gather and become mass and while still some water is left in it, will be the to time add one more tsp of Ghee.
6. Switch off the Stove and Mix for 2 mins and Pour it evenly on a greased plate or tray.
7. Tap slowly and flatten it and Cut into desired sizes immediately or when it is still hot.


8. Cool and remove the Pieces and store it in an air tight container.

Notes:-
Always use only white portion of coconut and always try to avoid Coconut brown portions.
If you want smooth Burfi you can grind it with milk and start the Burfi making with it.
Cooking time is very important and even one extra minute will get you only powdery Burfi.
Fried cashew nuts can be added.
For 2 cups it normally yields approx. 24 medium sized pieces.

Thursday, February 19, 2015

Mixed Vegetable Rice

Mixed Vegetable Rice

Rice made with mixed vegetables.
Easy to make and good for Lunch Box, Bachelor cooking as this is a very nice, wholesome and friendly dish.
This is not Spicy or with Masala items, so kids and elders can enjoy this dish.

Ingredients Needed:-
1.  Vegetables - Mixed vegetables like Carrot, Beans, Cauliflower, Peas, Potato and Capsicum cut into fine pieces.  Nearly 2 cups.
2.  Onion -  2 - finely chopped.
3.  Green Chilli  - 1 big size
4.  Tomato-  1 finely chopped.
5.  Sambar Powder  - 1 1/4 tsp
6.  Turmeric powder
7.  Hing 
8.  Coriander leaves for Garnishing.
9.  Cooked rice - 1 1/4 cup
10. Salt to taste 
11. Lime/ lemon juice 
12. Ghee - 1 tsp.

Ingredients for Tempering :-
1.  Oil 2 tablespoon 
2.  Mustard seeds 1/4 tsp
3.  Cumin seeds 1/2 tsp
4.  Curry leaves 

Method:-
1.  Heat Oil in a Kadai, temper with Mustard seeds, Cumin seeds and Curry leaves. 
2.  Add chopped Onion, Green chillies and fry till golden brown.


3.  When Onion turns golden brown, add chopped Tomatoes.

4. Sauté for few minutes and then add all the cut vegetables.


5.  Now goes Turmeric powder, Hing and Salt. Cover and cook.


6.  When the vegetables cooked add Sambar powder and one tsp of ghee.
Sauté till the the sambar powder mixes with the vegetables.

7.  Now add cooked Rice, chopped Coriander leaves.

8.  Mix well in medium flame when it is thoroughly mixed switch off the stove and add lime /lemon juice and mix well.


Serve this Mix Veg Rice with raita and papad.


Wednesday, January 14, 2015

VENDAIKKAI VARUVAL - LADY'S FINGER FRY - வெண்டைக்காய் வறுவல்

Vendaikkai  Varuval  (வெண்டைக்காய் வறுவல்) is a deep fried dish which we can serve with any Rice.
A regular item in South Indian wedding lunch or dinner menus.


Ingredients Needed:-
1. Vendaikkai  - 2 cups. (Cut into long pieces as shown in pic )
2. Oil to deep fry (I usually fry this in batches so frying is done in less oil)

Ingredients for coating:-
1.   Gram flour (Kadalai Mavu) - 2 tablespoon
2.   Rice flour ( Arisi Mavu) - 2 tablespoon
3.   Hing / Perungayam
4.   Salt to taste
5.   Tamarind water (here I used tamarind paste)
6.   Ellu /Sesame seeds  - 1/2 tsp
7.   Omam / Ajwain  - 1/2 tsp
8.   Turmeric Powder 
9.   Dhania powder - 1/2 tsp
10. Jeera powder  - 1/4 tsp
11. Red Chilli powder  1-1/4 tsp (according to taste ) 
12. Water as needed

Method:-
1. Wash, wipe out the water and cut Lady's finger into big pieces.

2. In a bowl mix all the ingredients with little water to coat the vegetable.
This mix should be thicker than Bajji batter.


3. Add in Lady's finger and mix well.


4. Heat oil in a Kadai, fry in batches till golden and crisp.
வெண்டைக்காய் வறுவல்

Easy to prepare.
This Crispy is enjoyed by all ages....

Friday, January 09, 2015

SAMBAR PODI RASAM - சாம்பார் பொடி ரசம்

Rasam made with Sambar Podi... 
 
If you run out of Rasam powder, Rasam can still be made with Sambar powder.
This Rasam is easy to make, heavenly in taste with the flavour of Green Chilli .

Ingredients Needed:-
1.  Tomato - 1
2.  Thick tamarind water - 2 1/2 tablespoon  (1 tsp of tamarind paste )
3.  Green chillies - 2
4.  Sambar powder  - 1 tsp
5.  Cooked Tur dhal / Thuvaram Paruppu  - 2 tablespoon
6.  Salt to taste
7.  Hing / Perungayam 
8.  Turmeric powder

Ingredients for tempering:-
1.  Ghee - 1 tsp
2.  Mustard seeds  - 1/4 tsp
3.  Cumin seeds / Jeera  - 1/4 tsp
4.  Dry Red Chilli 1 (optional)
5.  Curry leaves

Method:-
1.  In a vessel, take 3/4 cup water in that add cubed Tomatoes, Salt, Turmeric, Hing, Tamarind water paste, cooked Dhal, slit or diced Green Chilli  and Sambar powder.

2.  Crush the above nicely with fingers, (this gives us good taste) and bring this to boil in a medium flame.

3.  When the volume reduces and the raw small of tamarind goes add 1 cup of water. (at this stage adjust the water and also check for salt) 

4.  In a slow flame cook till foamy on top. No need to boil.
 

சாம்பார் பொடி ரசம்

5.  Season the ingredients in Ghee and pour over Rasam.
Rasam with green Chilli flavour and  sambar podi flavour is ready.

Tuesday, January 06, 2015

Vegetable Puli Curry

In Chettinad (செட்டி நாடு) cuisine Mandi  (மண்டி) is a special dish.

Mandi  is usually made with the rice washed water (this is supposed to contains lots of minerals).
Idli is in their daily menu and whenever they grind for Idli, they reserve the washed water for this.(Water of the first wash should be discarded as it can contain impurities and chemicals and the water of the second wash can be stored.)
This rice washed water makes the curry thick. 
Alternatively rice flour can be used in place of washed water.

The Chettinad Mandi can be made with Ladysfinger, Capsicum etc.,

We can also make this by adding mix vegetables, Mochai - Cowpea/field beans (மொச்சை) etc.,
My version is with mixed vegetables.

 
Ingredients needed:-
1.  Mixed vegetables cut into cubes (2-1/2 cups )  I used Carrot, Potato, Lady's finger, Brinjal, Drumstick, Avarakkai (Broad beans), Capsicum and Tomato .
2.  Shallots / Chinna Vengayam peeled - 1/2 cup
3.  Garlic pods - 15 nos
4.  Green chilli - 6 (according to taste)
5.  Thick tamarind water 1-1/2 cup
6.  Rice flour - 1 tsp mixed with 3 tablespoon of water.
7.  Salt to taste
8.  Hing / Perungayam 
9.  Turmeric Powder - To obtain rich color.

Ingredients for Tempering:-
1.  Oil - 3 tablespoon
2.  Mustard seeds - 1/4 tsp
3.  Methi seeds / Vendhayam  - little
4.  Cumin seeds / Jeera -  little 
5.  Curry leaves 
6.  Dry red chillies -  3
 

செட்டி நாட்டு மண்டி

Method:-
1.  Wash and Cut the vegetables into cubes.
2.  Peel the onion/shallots and garlic .
3.  Slit the Green chillies, Extract the tamarind juice (usually they soak tamarind in rice washed water).
4.  Heat Oil in a thick bottom pan or kadai, temper the ingredients and fry Oinion, Green chilli and Garlic till its colour changes.
5.  Now  add all the vegetables and sauté for few minutes by adding Salt, Turmeric and Hing.
6.  Now goes the Tamarind water (here I used plain tamarind water) and bring it to boil and till the vegetables are done and the raw smell of the tamarind goes. (before adding Tamarind water boiled Channa / Mochai can be added .
7.  Add rice flour diluted with water and bring it to boil ... This helps the curry to become thick.

Best enjoyed with Dal Rice, Curd Rice etc., 
Tangy and Spicy and can be stored for a couple of days.

Sunday, January 04, 2015

Thiruvathirai Thalagam - திருவாதிரை தாளகம்

Thiruvathirai Thalagam - திருவாதிரை தாளகம்
திருவாதிரை தாளகம்
THALAGAM:-1. Toordhal : 1 cup2. Tamarind : Big size lemon3. Turmeric : 1 tsp4. Hing (Perungayam): 1/2 tsp5. Salt : to taste.6. Mixed veg :Like both pumpkin, carrot, broad beans, :raw banana, potato, carrot, beans and soaked channa, dried beans etc.7. Jaggery

FOR PASTE:-1. 3tbl spoon dhania seeds2. 3tbl spoon channa dal(Kadalai Paruppu)3. 1/4 tsp pepper corns,4. 1/2 tsp rice6. 8 to 10 dried red chilli.7. Coconut fresh 1/2 cup.
Method:-First boil toor dhal adding little turmeric powder till soft.Fry the ingredients (Paste) in little oil after cooling make a paste.Extract the tamarind juice and keep.
First boil veg adding salt, hing, turmeric till half cooked thenadd tamarind water add little jaggery for taste ( Optional)after cooking the veg and then add paste .Let it boil for few min.Nice smell will come now then add boiled smashed toor dal boil for5 min.

Seasoning:-1 tsp mustard seeds.2.1/4 tsp methi seeds(Vendhayam)3.2 string curry leaves.4.2 tsp coriander leaves.
Season the Thalagam with the above ingredients.

Serve the Thiruvathirai Kali with Thalagam.
 
Enjoy the feast. :-)