Kitchen Tantra - tease your palate

2008-11-17T18:59:00.007-02:00

Manathakkali Keerai Poriyal:

The Botanical name of this plant is 'Solanum nigrum'. Its a perennial plant grows in wild all over India. It is said that it originated from west Africa. Manathakkali is called 'Black NightShade'/ 'Night Shade Plant' in English. In Hindi it is called 'Makoy'. In Telugu its called 'Kamanchi Chettu'.

Well...in Tamil colloquial way 'Manithakkali'...which explains that the plant has minute sized berries! It is also known as 'Sun Berry' and 'Wonder Cherry'.

An analysis of 100 grams of manathakkali leaves shows following results:

Moisture 82.1 %
Protein 5.9 %
Fat 1.0 %
Minerals 2.1 %
Carbohydrates 8.9 %

The minerals and vitamins include:

calcium
phosphorus
iron
riboflavin
niacin
vitamin C
Its calorific value is 68.

The plant and the fruit has toxic alkaloid solanine and saponin in them....upon feeding experiments on sheep for toxicity, however, showed negative results! So don't worry about using wild greens in cooking....and also be specific in identifying right specimen!

Healing Power and Curative Properties:

Generally known for mouth and stomach ulcer in folks remedy. But it also dignifies a wide range of curative abilities towards, fever, stomach disorders, improve appetite, digestive disorders...as even laxative...body coolant. It is appreciated as cardiac tonic. It helps to remove catarrhal matter and phlegm from the bronchial tubes in asthma patients. The fruits of the plant can also be used beneficially in treating asthma.

So....I had a small plant back home...collected just fine and slender twigs for this recipe. To bring up the volume...used more grated coconut, after all coconut also alleviates from mouth ulcer!

Ingredients:

Greens of Manathakkali 1 bowl full
Grated coconut 1 cup
Salt
Chana dal 4 spoons
Urad dal 4 spoons
Dry red chilies 3-5
Mustard seeds 1/2 spoon
Sesame oil few spoons.

Method:

Wash and clean the greens along with its fine twigs. Chop them coarsely and set aside.

Heat oil in a wok. Add mustard, chana+urad dal, dry red chilies....wait till they pop.

Now add greens and salt. Cover and cook for 2 minutes. When the leaves wilt and reduces...turn them to high heat.

Stir-in grated coconut...fry for couple of minutes and remove from heat!

Enjoy with plain steamed rice.

2008-11-16T12:06:00.004-02:00

Its award shower here!!! I am simply speechless! Thank you Priya for considering my name!

There are so many food blogs out there. I hardly have time....to get out and leave my opinion to them! Whatever the recipe is.....sure one of the blogger would have written it with good anecdote. I used to freeze over good photographs. And decorating and garnishing, mind blowing! Almost every blogger have some unique collection...either its ethnic food or fusion cuisine, they sound yummy! I hardly find time to try anything new!!! But if I had had time....I would like to try very few recipes from few of my fellow bloggers! So pardon me from listing few people for this yummy award! I have to say....they inspire me a lot!!!

Congrats Y'll...you guys deserve it and much more!!!

2008-11-15T17:21:00.005-02:00

I am so happy to tell you'll that Purva has passed this award to me! Thank you so much dear.

I would like to share this with my fellow bloggers:

2008-11-15T11:41:00.005-02:00

I am thrilled to have this splendid award from Neema and Purva.Thank you sweet hearts.

Would like to pass this award to my fellow bloggers....whoever bumps into Kitchen Tantra!!!

So this award goes to all the food bloggers around the globe & also who visit my blog! ha ha ha.

2008-11-15T11:35:00.015-02:00

I am overwhelmed to receive buddy award from Yasmeen, N33ma, Gita and Purva. Thank you sweet hearts.

I would like to pass this Great Buddy Award to my blogger buddies:

2008-11-14T21:46:00.004-02:00

Pistachios Candy:

Pistha Halwa. Pista Halwa. Pista Candy.

Ingredients:
Pistachios nuts 1 bowl full
Milk 1 cup
Sugar 1 bowl full
Ghee 1 cup.

Method:

Soak shelled nuts in luke warm water for 20-30 minutes. Then peel their fine skin.

Blend this nuts with milk to a thick puree.

In a non-stick pan add ghee. Try to maintain the whole process on low flame only.

Now add sugar and 1/2 cup of water....bring the syrup to pearl consistency.

To this syrup...add pista paste. Constant stirring with well greased wooden spatula is advised. Better smear the spatula with ghee before hand.

Once the Halwa consistency is achieved transfer it to well greased container. Smear the container preferably with ghee.

The shelf life is more than a month. If refrigerated it stay long till 3-4 months.

One could serve this halwa...well chilled! Or candy them out to your desired shapes. I guess pop-in size is a big here....

2008-11-14T11:43:00.015-02:00

Pirandai with leaves and flowers.

Pirandai in Wild - Vellore Mountain.

Perrandai Thovaiyal

There is new wing of studying ethnic herbs and concoctions (Medico-Ethnobotany/ Ethnobotany / Ethnobiology). The Tribals, Natives, Witch doctors, Shamans, Ayurdeva, Siddha, Unani doctors....have been practising this for centuries.(Medicine is always practising....and never studying.....for eg: the result won't be repeated with everyone....certain group, sex, worknature, geographical location, everthing matters) Anyways.... increasing the supply by breeding certain species, tapping its specific genes.....in order to meet the increasing demand should be duly noted. Besides R&D....government should take measures towards conservation, educating the locals...

Its Botanical name is 'Cissus quandrangularis'. We call this as Pirandai / Perandai in Tamil. Its English common name is 'Edible Stemmed Vine'.

Other names of the Vine:

Sanskrit: asthisonhara; vajravalli Hindi: hadjod; hadjora; harsankari
Bengali: hasjora; harbhanga
Marathi: chaudhari; kandavela
Gujrati: chadhuri; vedhari
Telugu: nalleru
Tamil: pirandai
Canarese: mangaroli

It is mainly used as healer of bone fractures. It is one of the very frequently used herb by traditional bone setters of India. (In Hindi Hadj=bone; Jod=to fix). It is also used for piles, asthma, digestive troubles, cough, and loss of appetite.

Chemical Constituents: Stem isolates include 3- keto steroids, onocer-7-en-3a, 21b-diol (I) and onecer-7-en-3a, 21a-diol (II).

Other Uses:Stems and roots yield strong fiber. Young shoots are used in curries. See my Pirandai Karakuzhambu here:

Pirandai Karakuzhambu

Ingredients:

Pinju Pirandai/young shoots of pirandai-finely chopped 1 cup
Urad dal 1/2 cup
Dry red chilies 5
Garlic 5 cloves
Tamarind paste 1 spoon
Asafoetida 1/2 spoon
Salt
Ghee / Sesame oil 1/4 cup(I used ghee).

Method:

In a wok, heat oil and fry the pirrandai. One have to fry this really well or otherwise.....its kind of hard while swallowing(it is pricky-maybe its rhaphides)Then set it aside.

In the same oil, fry all the other ingredients. Once it turns reddish brown, again add the pirandai to it. Fry them again really well.

Let them cool and then take it to blender and wet grind the same.

Serve this along with steam cooked rice/raagi kali/raagi Sangati. Simply un beatable!

2008-11-14T00:18:00.008-02:00

Rabbit Spicy Qorma:

Rabbit Qorma. Rabbit Curry. Rabbit Kuzhambu. Rabbit Korma. Rabbit Stew.

For Game lovers simple Hare/Rabbit recipe! Rabbit meat infused with rich Indian spices.

There are 2 types of rabbit meat available in the market....wild-hunted and domestic-slaughtered! I prefer bred for meat rabbit! If I ever witness a rabbit being slaughtered.....I would be devasted! Anyways.....many regions breed rabbits for its protein rich meat....its called 'cuniculture'! One of the lady from my neighbourhood(back home) had a farm like that....she is the one who introduced me to....all about eating a bunny!:(

A yough rabbit weighs about 2-3 kilos! The meat is high in protein. Tastes much like chicken. It is leaner meat than beef and pork! It has low percentage of fat. Unsaturated fatty acids is 63% of total fatty acids! Rabbit has about 795 calories per pound....when compared to chicken 810, Turkey 1190, Lamb 1420, Beef 1440 and Pork 2050! Sounds interesting huh!

Rabbit meat could be suitable for special diets, such as those for heart disease patients, diets for the aged, low sodium diets, weight reduction diets, etc.

Ingredients:

Rabbit's Meat 1/2 kilo
Onions 2 grated
Tomato 2 grated
Fresh ginger paste 1 spoon
Fresh garlic paste 1 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Pepper powder 1-2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

Pressure cook meat with enough salt and water. Maybe for about 6 whistles. Set aside and retain the water.

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger - garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till its water content is lost.

Now add little bit of salt, turmeric, chili powder, pepper and cooked meat along with its water. Cover and cook over medium heat.

When the meat is done...add cas cas milk and thick coconut milk to this. Let this come to boil 3-5 times.

Garnish with cilantro leaves.

Serve warm to go with chapathis/dosa/idly/iddiyappam.

2008-11-13T19:22:00.013-02:00

Purva

N33ma

has passed this Award to me! Thank you so much for considering me! I am truly honoured!:)

I would like to share this award with Fellow Hard Working Blogger Friends:

Congrats Y'll.

2008-11-12T15:12:00.007-02:00

Appala Kootu:

Pappad Ka Subzi. Appalam Kootu Curry. Aalu-Pappad ka Subzi.

This is my Brother's favourite dish. Whenever he goes to India...Mommy will try to fix them! So....when last time I went to home, I made them for him! Guess he liked it!:) We made it to go with our Vatha Kuzhambu...nice variation from Sutta Appalam!

Ingredients:

Potatoes 2 large (boiled, peeled & cubed)
Chana dal 1 cup soaked in water
Pappad/Appalam 7-10 (fried in oil/toasted in microwave)
Salt
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Green chilis 4 chopped
Ginger 2" grated
Garlic 6 beads chopped
Onion 1 large finely chopped
Tomato 1 large chopped
Curry leaves few
Cilantro few
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Method:

Cook chana dal in a pan...with little salt. And retain the dal alone. Do not over cook them. Set aside

Mash potatoes gently.....leave them little bit chunky here and there, set aside.

In a wide wok, heat oil. Add mustard, cumin, asafoetida, curry leaves. Wait till they pop up.

Add chilies, ginger, garlic and onions. Fry real good...till the raw odour leave the pan.

Now add tomatoes...wait till they wilt up.

Add salt, turmeric and chili powder. Now stir-in mashed potatos, cooked dal and cracked pappads. Mix well...cover and cook for few minutes.

Remove from heat and add cilantro leaves.

Enjoy as a side dish with Vatha kuzhambu...nice variation for sutta appalam!

2008-11-12T15:09:00.004-02:00

Vatha Kuzhambu:

Not a big fan, but make it occassionly for guests!

Ingredients:

Dry Manathakkali Vathal - 1 fistful
Tamarind lemon sized ball
Turmeric powder 1/2 spoon/(I use 'virali manjal' whole stick, broken into bits)
Chili powder 1 spoon
Jaggery gooseberry size
Rice flour 1-2 spoons(its only optional, I never use)
Sesame oil 1/2 cup.

For Seasoning:

Mustard seeds 3 -5 Spoons
Curry leaves 1 large bowlful
Asafoetida 2 spoons
Chana dal 1 cup
Urad dal 1 cup
Dry red chilies 6 numbers
Peppercorns 4
Fenugreek 1/4 spoon
Sesame oil few spoons.

To Be Fried Each Separately in Little Oil and Wet-Ground Togather to Thick Paste:(Vatha Kuzhambu masala)

Coriander seeds 2 spoons
Chana dal 1 spoon
Curry leaves 1 twig
Fenugreek seeds 1 spoon
Dry red chilies 6
Asafoetida 1/2 spoon
Sesmae oil few spoons.

Wet Grind to thick batter like consistency and set aside!

Method:

Better....fry the 'vatha kuzhambu masala' (listed above)ingredients first. Each seperately in little oil, till they turn to golden to reddish color. Infact very aromatic! Then wet-grind them togather, using very limited water. Set this masala aside.

In a non-reactive bowl, soak tamarind with 1-2 cups of luke warm water for 1-2 hours. In a blender, run this along with the same soaked water and extract a thick tamarind milk. Set aside.

In a heavy bottomed non-stick pan,add few spoons of oil. Fry the dry vathal(either one 'manathakkali/ sundaikkai). Fry them till they turn to dark brown to black, Set aside.

In a the same pan, heat remaining oil. Now add thick tamarind milk, salt, turmeric powder/ virali manjal' broken into teeny meeny bits, jaggery, rice flour and chili powder. Cover and cook over medium heat for about 12-15 minutes.

When the tamarind's raw odour leaves the pan and it starts to consolidate, better add 'vatha kuzhambu masala' and 'fried vathal'! Bring this to boil. Again switch to medium heat and cook without lid. Maybe till the raw odour of wet-ground paste is gone. The gravy should really thicken now. Wait till oil shows up on sides and top. Then remove from heat.

In a seperate pan, heat oil, add the tempering spices one by one and wait till they pop. Now run this seasoning over the gravy made above. Always season your gravy at last, like a final touch...it makes it really aromatic!!!

Serve warm with plain steamed rice. A spoon full of ghee to go with it, Heaven! Enjoy!

2008-11-12T15:00:00.006-02:00

Thakkali Thengai Rasam:

Arathu Vitta Rasam. Tomato Rasam, Tomato-Coconut Rasam.

Busy, Rainy day menu! Arathu vitta Rasam and Spicy fried food! Nothing much to talk about it....simple entry!

Ingredients:

Country Tomatoes 5
Garlic 1 whole head
Dry chilies 6
Peppercorns 1/2 spoon
Cumin /2 spoon
Curry leaves few
Salt
Turmeric 1/4 spoon
Coconut grated 6-10 spoons
Mustard 1/4 spoon
Cumin 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few
Cilantro few leaves
Oil few spoons.

Method:

Grind first 6 ingredients together.

In a pan, heat oil. Add these wet-ground puree to it. Add salt and turmeric powders. Fry real good! When the raw smell leaves the pan....add 4 cups of water.

Bring them to boil. Then add grated coconut. Remove from heat.

In a seperate pan, heat oil. Add mustard, cumin, asafoetida, curry leaves....wait till they pop up. Now run this tatka over the rasam prepared!

Enjoy with steam cooked rice!

2008-11-11T23:47:00.012-02:00

Ramya Vijaykumar

N33ma

Gita

passed this award to me! Thank you so much guys. And should I be really talking about me???? Don't leave me alone....I insist to post 7 MeMe to all the award winners!!!

7 Things I Say More Often:

Oh Really!

Amazing! I am Wondering....

I don't really care!

Dad, Daddy, Daddy would....

Back home, in India....

Whatever, Anyways....

Love it, Awesome dude....

7 Things I Did Before:

Writing Tamil Poems, esp' Haiku Kavithaigal....tons and tons of them. Got several Inter-college prizes over it! But never cared to publish them or share with anyone....

Was a great Runner in school days. Gave up after UG! But hooked up with gym equipments! Had a gym trimmed body...they used to call me 'Junior Maleshwari' in the Lab! Was capable of lifting heavy weights and stuff!

Walking with dad, talking with Dad, dinning with Dad, riding with Dad, arguing, telling tall stories......discussing real world politics! Miss it greatly!

Experimenting in the kitchen with Mommy and Brother! They were my lab rats actually. Both Mommy and Pari used to help me around, never discouraged! I have spoiled so much of food, back then! My Regrets!

Studied extensively Anthropology (but I am Biotech major). Fell in love with cultural & biological Anthropology.....(and still collecting books). Documented(still doing) my stupid hypothesis....hoping that one day...it will get its recognition!

Worked hard to get through Civil Services! Couldn't succeed in UPSC! Got through Andhra services(but got migrated here)so have to forget about it!

Traveled a lot in India...did research in my favourite field! DNA separation, sequencing, PCR,Cloning.....etc!

7 Things I Do Now:

Solo jog, walk, exercise, cook, clean, lawn sow, mow....shop a lot!

I do cook and that's obvious!

I do blog...don't have to mention it. Browse a lot!

In business, importing, cutting and installing kitchen counter tops(Granite)! Hosting cookery classes, branding my gourmet products....marketing....and boring stuff like that...

Looking out for a change in my Profession! In much more challenging area of my field(Molecular Biology, Biotechnology)

Always worry about Mommy's health and whats happening back home! Call home every single day!

Do chat with Pari daily. Talk and walk with AK.

7 Things I Want to Do:

Go back to India. Settle down close to my parents....

Expand my business.

Wanna publish in journal Nature....at least one article.

Do serious research in exactly my choice of area. Come up with more novel ideas....kind of corelating anthro' concepts and biotech concepts and study the area with wide spectrum(a birds eye view) then arrive at new theory! Do I sound like BULB!

Own a beetle car! And drive it like Daddy in Chennai sandhu pondhu(narrow streets).....

Never wanna switch from teaching or lecturing...whether genetics or culinary....I love it!

Build my dream home at a hill station!

7 Things That Attract me About Opposite Sex:

I get attracted to Movie characters(not even the stars)!! Sounds weird, right! Maybe I am involved in the story! I like the part....that I didn't really got attracted to a real person!

I appreciate honesty.

Trustworthy.

Patient, polite, calm & composed, who talks less and crisp...to the point.

Clever and good sense of humour.

Generosity, help the needy, doing some sort of social work.

Who is humble, down to earth, never boasting.....

7 Favourite Foods:

Meen Kuzhambu - both by Dad and Mom.

Ramzaan Nombu Kanjji - by Yasmin's Mom

Arcot Nawabi Biriyani - by Anjum's Mom

Chicken 65 - street food, bought by Pari, which is previously tasted and tested by him!

Quail Chettinad - by me

Grandma's Birinji Rice with Pudhina Thuvaiyal.

Kothamalli Saadham & Aviyal - by AK.

7 Sweet Fellow Blogger Friends:

2008-11-11T19:36:00.012-02:00

Kasini Keerai Bonda:

The Botanical name of this greens is Cichorium intybus. Common English name is chicory leaves. Yeah....the roots of it....is powdered and used in coffee(my fav'). We call it Kasini keerai in Tamil.

Some of its Uses:

It balances pitta and kapha. Cures chronic and deep-rooted fevers. Purifies and improves blood circulation. It is specified in the treatment of - Swelling, Liver diseases, Spleen diseases, Heart diseases, Urinary diseases.

Caution:

This greens are not advised to Diabetic patients! Don't know why...check it out with your physician

I get remembered of this famous Doctor Akbar Kausar...who really popularized this greens. (Met him couple of times....when I took my aunt to his hospital.)Of course people were really aware of the goodness of greens! Greens/leaves are the laboratory of plants! The Chlorophyll present in a leaf is what important in taking that sun's energy to next level! Our forefathers were really aware of this! Maybe continous re search of what to eat what not to eat....differentiating poisonous and non-poisonous! The edible, green, non-poisonous leafy vegetable is known as ‘oushadhi’! Every leafy vegetable is an oushadhi. Oushadhi means medicine! Whatever leafy vegetable we get on season/location....make use of it....sure it does have a purpose to be growing only on that season and only on that location!

Ingredients:

Kasini Greens 1 bunch chopped
Gram flour 1 cup
Onions finely chopped 1 small cup
Green chilies 4 finely chopped
Mint few leaves
cilantro few leaves
Ginger 2" grated
Salt
Chili powder 1/4 spoon
Garam masala 1/4 spoon
Baking soda 1 pinch
Egg whites 1
Oil for deep frying.

Method:

Mix all the above in a bowl(except oil). Make a neat dropping consistency batter.

Heat up the oil. Drop them as small bondas in warm oil. Fry till golden color.

Serve as a snack.

2008-11-11T19:25:00.005-02:00

Beet Root Vepudu:

Beet Root Poriyal. Beet Root Koora.

I am glad to see these wonderful veggies grown my Amish People nearby at my town....there are several Amish settlements at Pontotoc and Panola county. The beets are so fresh from the garden and they charged me only 40 cents a pound!:)

But this was cooked while I was in India....then what did you think of me using generous helpings of curry leaves!

Ingredients:

Beet roots 3-4 peeled and chopped
Garlic 1 whole head crushed along with skin
Peanuts/groundnuts – 1 cup (without shells
Dry red chilies 10-15
Salt
Turmeric powder ¼ spoon
Ground nut oil – 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Curry leaves crisply fried 1 cup – for decoration.

Method:

Dry toast the peanuts in a heated iron wok. Transfer them to a wide plate. Carefully rub them to remove the fine pink skin.(from the peanuts)

Again dry toast the red chilies in the same wok.

In a blender, add toasted peanuts + chilies and grate it. Set this aside.

Finely chop the roots.

In a wok, heat oil. Add mustard, cumin seeds and garlic to it. Let them pop and splutter well.

Add chopped vegetable now and sauté for few minutes. Further add salt and turmeric powder to this. Cover and cook for few minutes.

When the vegetable is half the way done, add grated peanuts and chilies, stir fry over medium to high heat. Maybe till they are really fried and fragrant.

Transfer them to display vessel and decorate with crisply fried curry leaves.

Serve warm as a side dish for curd rice, sambar rice, rasam rice or even with chappathi.

2008-11-11T19:13:00.007-02:00

Rawa Kitchedi:

Rawa Upma with lots of garlic!

Never really appreciated rawa kitchedi/upma kind of stuff. It was one of the cruel dish they make it at hostel all the time. There were several occasions my mess bill used to be NIL. I never show up to the mess hall at all....managed to eat out, big time!So off lately...whenever I am kind of in a hurry, where nothing comes to mind...I don't think it is so bad to make kitchedi after all. Hmmm....I could infuse lots of spices if I want!! So on one such busy day.....Garlicky Umpa!

Ingredients:

Rawa/semolina/sooji 1 portion(it rises to 3 fold)
Red/green chilies 2 sliced
Onion 1 large coarsely chopped
Garlic 1 whole head peeled
Tomato 1 chopped
Carrots 1-2 chopped
You could use as many as veggies you want!(beans, potato, cauliflower and peas)
Salt
Turmeric powder 1/4 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetid 1 pinch
Curry leaves few
Oil few spoons(be generous to avoid stickiness)

Method:

Toast semolina in a heated pan, carefully without burning them...then set aside.

In a deep, wide pan, heat oil. Add mustard, cumin, asafoetida and curry leaves. Wait till they splutter up.

Then add chilies, garlic and onions....fry real good. One could add salt right here...to hasten the procedure(of frying onions).

Then add veggies and tomatoes to it. Cook them well covered for few minutes.

Then add pinch of turmeric and toasted rawa. Add 3 portions of water. Cover and cook over sim heat....until all water is absorbed and kitchedi is kind of throwing up oil on the sides.

Hmmmmm...its ready, transfer the contents and consume immediately....it tastes awful when it left to stand over!

2008-11-11T10:34:00.012-02:00

My way: Nungu Juice.

One could also eat them raw with skin-on, if it is immature and transparant.

Edile Jellies with fine skin-on.

Over-ripe Edible fruit...which could be also grilled.

Unripe fruits...which could possibly bear 2-4 jelly fruits in each one of them.

Nungu with Illaneer:

Borassus flabellifer is the Botanical name of Asian Palm tree/ Palmyra tree. The fruit looks in a jet black color...the hard shell. Although whole fruit is said edible by locals.....but it is greatly appreciated for its inner pulp(actually its endosperm and surrounding jelly )is called 'Nungu' in Tamil. The jelly fruit...is almost transparent to translucent. A fruit bears about 2-4 such jellies in them. If you happen to spot 4 in your fruit......consider yourself lucky! The icy jellies doesn't have seeds like litchi(that's good). It is also filled with nutri' tasty water(endosperm liquid) loaded with minerals like calcium and phosphorous. The fruit is counted has simple man's heaven during summer.....for the parched throat!

It is known as Tal in Bengali, Nungu in Tamil, Thaati Munjalu in Telugu, Munjal in Urdu, Tnaot by the Khmer, Akadiru by the East Timorese, Tao in Divehi, Tadfali or Tad-fali or Taadfali in Gujarati, and sometimes "Ice-apple" by the British. I like Ice-Apple better...it truly deserves that name!

Mommy used to make simple payasam kind of thing for my lazy brother....who can't even peel the fine skin on the nungu! But I insist on consuming them raw.....in its natural form! People say....it has healing property towards, acne, boils and heat rash!

So...just peeled them and filled it with illaneer(tender coconut water).To beat the heat!!!

If you are smart to spot over ripe 'panam pazham' then you could put them on charcoal grill and burn them for few minutes and enjoy the fibrous fruit. I was kind of trekking on the local mountain(Vellore) with my maid cum cook Usha......we happen to spot a old palm tree...lucky we also spotted it had lots of over-ripe fruits! Used local help to fetch just one! Lucky me....that was the first time...I
happen to see this fruit. Looked much like mango color inside.....fibrous and fibrous to the core!

2008-11-05T19:46:00.011-02:00

I am glad to receive this splendid 'Inspiration Award' from

Priya

Viki Xavier

Thank you so much sweet hearts.

Jamie started this award and now in her own words:

"This is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe.

As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers. Please let them know what the award means and what to do with it. Feel free to post the Inspiration Award Logo on your site for the whole blogsphere to see. (logo photo taken by my inspiring friend and co-author of Dueling Foodies, Beth.)"

The Things that inspire me :

1. My Dad, who is my first inspiration for what I am today! Whatever you do...do with atmost care....hobby or job is the key for everything! Being passionate is like adrenaline to me!

2. My cooking class and my guest(students)inspire me a lot! The interative cooking class at Oxford keeps this blog alive. I love to teach and also being a host.

3. My brother Pari Gandhi is my moral support for this blog and recipes! He is my first critic too!

4. Innovative dishes, creative works, fusion cooking, re discovering old and lost recipes from my fellow bloggers do really have a great impact on me.

I am happy to pass this award to my blogger friends:

Congrats Y'll.

2008-11-05T19:44:00.011-02:00

Vanjiram Meen Thakkali Kuzhambu:

King Fish in Rich Tomato based Curry. Nei Meen in Malayalam, Vanjjiram or Vajjiram in Tamil.

It is called 'King Fish' in English or better known as 'Sear' in South India. Its a common King Mackeral, found in Indo-Pacific sea waters. If my memory is not rusty....its zoological name is Scomberomorus cavalla. Identifying correct species name of the fish is a killing job! Believe me....there are 1000s of fish in each Family. To go through the species...one need to take closer look at the scales, fin bone, pin bones and stuff! Definitely....sometimes I feel, its better to taste them and differentiate than going through these troubles! Ha ha.....true, taste is easy to point out the fish!

One good thing about this fish is...it has just a large central bone and very few pin bones....so easy to fillet them. I guess kids could appreciate it.....and so does my brother!

Ingredients:

King Fish fillets 6-8
Garlic 1 whole peeled and grated
Country Tomatoes large - 6 (made into puree/juice)
Dry Red Chilies 10-15 (Roasted and Powdered)
Mustard seeds 1 spoon
Cumin seeds 1/2 spoon
Fenugreek seeds 1/4 spoon
Asafoetida 1/2 spoon
Thalippu Vadagam 2 spoons
Dry red chilies 3 - crisply fried for decoration
Curry leaves crisply fried for decoration
Sesame oil 1-2 cups.

Method:

In a large non-stick wok, heat oil. Add mustard, cumin, fenugreek seeds, asafoetida and thalippu vadagam. Let them pop and splutter well. Set aside to garnish on the gravy.

In a wide wok, add oil....add garlic and fry them till fragrant. Then followed by chili flakes/powder...fry till fragrant.

Now add tomato puree to it. Further add, salt + turmeric powder.

Cover and cook over medium heat. This gravy will splatter around your stove top. So keep it covered.

Once gravy consistency is achieved and oil shows up on top. Add fish fillets....bring this to boil. Maybe after adding fish...leave them over stove for just 2 minutes.

Do not cover with lid after adding fish. Maintain the stove over medium heat. Let the fish be well covered with thick gravy. Allow it to cook, just for 2 minutes. Turn your stove off.

Remove from heat and allow it to stand on counter-top. Do not cover with lid. Covering the curry with lid will lead to over cooking and fillets will be flaking badly...

Serve after 2-3 hours. Let the gravy get well seeped into the fish.

Garnish with crisply fried curry leaves, red chilies and step-2 seasoning.

Its good to have with plain steam cooked rice/ idly or dosa.

2008-11-05T19:43:00.004-02:00

Mutton Kuzhambu:

While I was in India....always made sure that my freezer is filled with meat or fish. And almost bought greens every single during my stay! As I am from this little town.....there is nothing better choice besides frozen chicken and frozen veggies. Rarely I used to spot some Indian or Mexican veggies in the farmers market! It was like as though....I went from a war land and from severe scarcity! Brother was pulling my leg for a big time.....questions like this 'what do you have in Oxford? 'don't you find a butcher shop.....atleast do you guys have theatre????' Oh man!!!

After a hectic day, I made this curry within minutes....didn't use any strong spices, kept is simple! Sometimes simple and hurry burry foods tastes like heaven! Maybe....occupied mind doesn't care for minute details or decoration and stuff!

Ingredients:

Goat's meat/ mutton1/4 kilo(bone-in)
Purple onion 1 small bulb
Garlic 3 beads minced
Ginger 2" minced
Country tomatoes 2 finely chopped
Sea Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Pepper powder 1 spoon
Curry leaves few
Bay leaves 1 crumbled
Sesame oil few spoons.

Method:

Wash and clean meat, add turmeric to it. Let this sit for a while and then wash again in running tap water.

Pressure cook meat, for about 5-6 whistles. Maybe adding salt and turmeric at this point is good too! Add just 1 cup of water while cooking! Retain this water after cooking along with meat and set aside.

In an iron wok, heat oil. Add bay leaves, onion, ginger-garlic and tomatoes. Fry real good.

Let he onions turn golden and tomatoes wilt.

Add salt, turmeric, chili and coriander powder now.(skip salt and turmeric...if you added themt o meat already)

Stir-in cooked meat along with its water, cover and cook over medium for 5-7 minutes.

Let it cook really soft and tender...maybe for 20 minutes.

When gravy thickens and oil shows up on sides, add pepper powder and fried curry leaves to it.

Serve warm to go with your idly, dosa, chappathi or even plain steamed rice!

2008-11-03T22:48:00.002-02:00

Vetiver Water:

Vetiver is closely related to other fragrant grasses such as Lemon Grass (Cymbopogon citratus).

Vetiver has been used throughout history in many different cultures for many different reasons from its healing abilities to ceremonies. Vetiver oil was used to anoint brides to bless them before entering marriage.

In Ayurveda the root and essential oil are used for heatstroke, fevers, and headaches. Russians used vetiver in sachets attached to the lining of their coats to help in retaining warmth. It was used in perfumes with rosewood and lime in the middle ages. It was also grown to prevent soil erosion in India. The grass was also
used to make woven baskets, rugs and parts of the house in Africa.

In today’s aromatherapy vetiver has many uses. It is used for an insect repellant which it is excellent for. Vetiver it used to strengthen the red blood cells and promotes oxygen throughout the body. Vetiver is often used to alleviate the symptoms of rheumatism, arthritis and muscular aches such as muscle pain, sprains, and joint and muscle stiffness. It also aids the reproductive system; it is used to promote fertilization of the female egg. Vetiver oil is also useful for the skin, it can be used to alleviate the inflammation of acne, aids in healing of cuts, it reduces oil in the skin(for oily skin) and anti-aging properties. Vetiver is not toxic and nonirritant it is great for the skin for sensitive and older skin.

Ingredients:

Earthern Pot Water
Vetiver Roots(dried) 1 fistful(chopped
Cumin seeds 1 spoon
Nannari seeds 1/4 spoon

Method:

Earthen pot water is used in those days to chill water(when fridge was not affordable). The porosity of the pot....This is because of a physical process known as evaporation. When a liquid changes to a gaseous (or vapour) state without boiling, it is known as evaporation.

A matka is made of mud and has many minute pores (extremely small holes). No matter how tightly you pack the mud, these pores remain. It is through these pores that the water, placed inside the matka, oozes out. Now, to evaporate, the water needs to absorb heat, which will change it to vapour.

The only way the water oozing out of the matka can turn to vapour is by absorbing heat from the liquid within the matka and the matka itself. Due to this process of continuous absorption of heat from the water inside the matka, in a few hours, this water becomes cool.

Well...we use these roots to bring that nice fragrant to the water. Also it is said to have many medicinal properties. Its body coolant!

So during summer....people immerse these roots in the warm / plain water and make this sit for a long time...to infuse that nice fragrance! Its filtered later and served as fragrant water.

2008-11-02T18:51:00.011-02:00

Cauliflower Manchoorian:

I have no clue how the word 'Manchoorian' came to Indianised Chinese food. Yeah...I know there is a place called Manchoorian is in China. But what it has to do with any punjabied version of 'so called chinese food'! The original chinese people do not have anything similar to what they make in India. Anyway.....Indian palate as evolved far the way for spices and chili, can't help it.

So I fixed this recipe on a boring sunday afternoon! Never appreciated cauliflower all my life!Since it turned out well, I am kind of warming up for cauliflower!:)

Ingredients:

Cauliflower 1 small head
Ginger 1" grated
Garlic 2 beads chopped & minced
Shallots 1 finely chopped(optional)
Salt
MSG 1/4 Spoon
Dry red chili flakes 1/4 spoon
Honey 2 spoons
Soy sauce thick 2 spoons
Sesame seeds few
Chinese 5 spice powder 1/4 spoon
Sesame oil few spoons
Green onions chopped 1 cup to garnish.

Method:

Steam cook cauliflower gently for few minutes. Let it be firm yet. Set aside.

Heat oil in a wide wok. Add sesame seeds, chili flakes, garlic and ginger. Bring themt o fragrant state.

Then add sallots and fry till golden brown.

Now stir-in steamed cauliflower. Fry them over high heat. Add salt, MSG, soy sauce, honey and 5 spice powder. Stir-fry till it coats all the spices and oil. And also until it is cooked.

Remove from heat and garnish with green onions.

Enjoy with fried rice or noodles.

2008-11-02T18:51:00.010-02:00

Gothumai Rawai Veg Pulav:

Cracked Wheat Vegetable Pulav. Samba Rawai vegetable Biriyani. Cream of Wheat n Veggies Pilaf.

When people are in diet...they often ruin it on just 1 plate of biriyani or fried food! That's it....they will give up everything and go on binging....which ever they craved for! I don't understand the point. There is better way to do it! Taste and have fun with your cheesy/fatty/sweety treat. You don't have to be fasting or neither feasting!!!! Just grab a bite....feel content! Anyway.....its not bad to taste different food....one should construct the feeling of content! Taste a different cuisine....if you like it...taste it....do not indulge in over eating. And also....if you do so, don't feel guilty, just come back on your track!

Okay I can't say 'cream of wheat' has no calories at all! And it is also another form of carbohydrate! But....the key of making this pulav is....its better when it comes to filling a hungry tummy. While rice takes lot of time to fill one....by the time, one would have crossed his limit! Wheat gives the satisfaction quickly. So they eat less! (maybe it induces the enzyme called leptin...which gives satiety feeling...research is going on this enzyme...to prepare artificially!Anyway...I feel our will power is more than enzyme after all)

Anyway...while preparing a diet menu, cut your butter/ghee and use safflower oil or something. Use more veggies than usual. Buy unpolished wheat/cream of wheat! Use more herbs...to bring up the flavour!

Ingredients:

Cinnamon sticks 1
Cloves 2
Cardamom pods 3
Bay leaves 1
Biryani flower 1
Marathi mokku 1
Safflower oil 1/4 cup
Green chillies 4 slitted
One large onion finely chopped
2 ripe tomato finely chopped
Mint one cup
Lemon juice 2-4 spoon
Ginger-garlic paste 1-2 spoons
Coriander leaves 4-6 twigs
Curd half cup
Cream of wheat 2 cups
Vegetables - diced 3 cups(carrots, beans, double beans, peas, cauliflower, potato)
Salt to taste
Red chili powder 1-2 spoons(optional)

Method:

1. Add one spoon of ginger-garlic paste with vegetables. Followed by salt +lemon juice + curd and set this aside/in fridge. Maybe for 20 minutes minimum.

2. Pour oil in the pressure cooker and bring it to smoky hot...now add the spices one by one...cinnamon, cardamom, bay leaves, cloves, maratti mokku and birinji flower to it. Let them fry for a while.

3. Add chillies, and wait till it splutters.

4. Followed by onion and remaining ginger-garlic paste. Fry them well till its raw smell leaves.

5. Now add tomatoes, coriander leaves and mint. Fry them until all water content evaporates and oil shows up in the top.

4. Now start adding marinated vegetables to this and toss them well.

5. Add food color(optional), salt and red chili power. Semi cook them without adding any water....until the raw smell of chili powder goes.

6. Now add water 5 cups of water and bring it to boil followed by cracked wheat. Pressure cook them over medium heat till one whistle or two maximum. Never release the pressure before time. Let it be on dum for 10-15 minutes.

Serve hot with onion raita, mint chutney and brinjal serva.

2008-11-02T18:50:00.007-02:00

Kale Poriyal:

Kale or Borecole is a form of cabbage (Brassica oleracea Acephala Group), green in color, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables including broccoli, cauliflower, collard greens, and brussels sprouts. The Cultivar Group Acephala also includes spring greens and collard greens, which are extremely similar genetically.

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory.

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood which is what the drugs are often attempting to lower. This effectively raises the effective dose of the drug.

Kale, as with Broccoli and other brassicas, contains sulforaphane a chemical believed to have potent anti-cancer properties, particularly when chopped.

[Source - Wikipedia]

Ingredients:

Kale - shredded 1 bowl
Salt to taste
Green chilies/dry chilied 2
Coconut 1/2 shell
Oil few spoons
Mustard 1/4 spoon.

Method:

Grate coconut and maybe add chilies to it...while grating in a blender.

Heat oil and add mustard...let it pop.

Now stir-in kale and salt them. Cover and cook...till it wilts.

Then add grated coconut-chili mix and stir-fry over high for quick 1 minutes. Remove from heat and serve to go with your plain rice!

2008-11-02T18:43:00.011-02:00

Vazhai Kai Poriyal:

I happen to taste this Awesome recipe in my Aunty's house(Raadhai, Mylopore). She is a gifted cook! She dedicates lot of her time in cooking and exploring new meanings to old or traditional recipes. All her recipes were fabulous. I enjoyed everybit throught my stay there. She also shared some of her best kept secrets in cooking, gave me hand outs of her recipe collection and what not! She is a good host and likes to feed people!

The good speciality about the recipe is...it is tempered with 'Thallippu Vadagam'! Ah....I wish you could smell it right now! The ginger and vadagam fragrance....fills the whole kichen, and makes it more perfect day!

Ingredients:

Raw plantain 1 large
Onion 1 medium chopped
Ginger 2-3" grated
Garlic 4 beads chopped
Tomato 1 small chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Thallippu vadagam(this is important)
Curry leaves
Sesame oil

Method:

Plantain sliced as the way you want it. Leave them in cold water until cooking(to avoid that discoloration)!

Boil plantain slices for 4-6 minutes and then discard the water.

In an iron wok, heat oil. Add vadagam + curry leaves. Let them pop.

Then add ginger, garlic....fry for about 2 minutes.

Followed by onions and toamtoes. Fry till golden brown.

Now stir-in boiled plantain. Add salt, turmeric and chili powders. Fry over low-medium heat for long time..to turn them crispy. A wide skillet...with neat spreaded slices will make it appropriate.