Spicy Chilly

Dates Pickle

2009-11-23T22:03:00.008+05:30

The whole final week of September, was spent in Dubai with my brother.In spite of being ardent ‘Date-haters’ the amazing choice of ‘em simply tempted us to buy some. So our boxes back to India generously allowed space for these black beauties to sit in pretty comfortably. :).

A few exotic packets(chocolate wrapped, almond and cashew stuffed) were given away to dear and near and one small pack remained on my counter which was smiling at me…unconsumed even after a month and a half! :)
As a matter of fact, many(like my inlwas,husband and children) dislike, any touch of sweetness in curries or pickles, except for certain special ones like me(my sis, brother and mom too) who would vouch unlike ;)..(Warm welcome to join our team if anyone out there …plzzz) ;)!!...(((V is just around counting the number of my team mates! ;) ))

Since I knew I would be the one finishing the whole thing, I opted to try making a lesser amount, with just less than a dozen dates.They tasted awesome and I ended up eating the pickle with steamed rice,chapathis, dosa and with almost all main stuff I prepared for the past two weeks….so I'm really not sure about the shelf life of this preserve ;)!..

So, here’s how I pickled them up..

Dates – 10 nos
Green chillies finely minced-2 (I avoided this)
Ginger – a one inch piece- julienned
Garlic - 4 cloves- julienned
White vinegar-1-2 tbsps(according to the preffered sourness)
Sugar – ½ tsp

Seasoning

Oil – ½ cup
Curry leaves – a sprig
Mustard seeds-1/2tsp

Let me put all the powders together here :)

Chilly powder-1 tbsp(I used a tbsp of roasted red chillies powdered coarsely)
Asafoetida/Kayam - 1/4 tsp
Fenugreek/Uluva-Roasted and powdered finely– 1/4 tsp
Turmeric powder- a fat pinch
Salt - As needed

Deseed the dates and cut each into 4 pieces.

Heat oil in a pan.Throw in green chillies, ginger, garlic bits and curry leaves.Saute for a few seconds.

Add dates.Now be careful with flame.Keep it to minimum or just put off and add the all the powders. Ensure they are mixed up and heated well enough,rather than getting over fried/charred.

Add vinegar(I added a little water, just enough to make the pickle a little saucy-as I love that way :)..though addition of water is strictly 'Not' recommended as in any pickles).Adjust the flame and bring the sauce to a boil.

Add salt and sugar.Mix well.

Store the dates pickle in a ceramic jar or glass bottle.

Because the addition of water, I refrigerated, till it got over, for the safer side.Otherwise it has a longer shelf life, in room temperature.

Dates pickle is an excellent combination with any Non vegetarian Biriyani..(Sigh!! :().. err compliments Vegetable Biriyanis well enough too :) !!..

Thank You Swapna, for making this post possible!.

CabbageThoran- Shredded Cabbage cooked with Coconut and Spices.

2009-11-20T10:35:00.005+05:30

The first drop of rain hits the ground.. few more …many!…the fresh smell of the soi!l...the dry ground quenches its thirst…a shower after a long long summer!..

We have rains, at last, in T.N :)..showers paving way to stagnant water pools, everywhere, floods...[Alas! We still continue to have power shutdown a couple of hours a day, the timings which get re-scheduled every month…bah!..:( ]

The smell of the fresh soil with the rain gets me back to those care free teen days, lazily curled up on a couch with a book, some favourite music flowing in the room, the mingled aroma of coconut oil, spices and vegetables that spreads and lingers the whole place.

.....on a note, back home I try hard to experience the same, but can’t simply be relaxed, wondering,..is amma still around in the kitchen? high heat? is the thoran burning?...and I rush to the stove :)…

Cabbage thoran is one such dish, mingled with memories..

and now, for the recipe,

Mix together:

Shredded cabbage –as thin and fine as possible- 3 cups
Freshly grated coconut- ½ cup
Turmeric powder - 1/2 teaspoon
Shallots-4-5 –minced
Green Chillies
Jeera powder-1/4 tsp
Curry leaves-2 sprigs
Salt-to taste

To Temper:

Coconut oil- a tbsp
Mustard seeds and Urad dal-1/4tsp each

Method:

Mix together the list of ingredients above.Let it stand for 10 minutes.This is to help the spices seep in the raw, fine threads of the shredded cabbage.

Heat coconut oil in a thick bottomed, wide kadai(Iron wok is the best option :))splutter mustard seeds, brown the urad dal.

Immediately transfer the above vegetable mixture into the wok and mix well.The vegetable would have given out some water which would be enough at this stage.Close the pan with a lid.Keep the flame to the lowest and see to it that the lid doesn’t let out steam from the slowly cooking vegetable.For that real taste, it 'should' get cooked this way :)!.

Open the lid once in every 3 minutes.Give a stir and sprinkle water if needed.Check salt and turn off the stove as soon as the cabbage is cooked just right (not too mushy).Let the thoran be a little moist and not too dry.

Serve Cabbage Thoran warm with steamed rice and curry :)!

Godhumai Appam with Jaggery-The soft n sweet Meteorites!

2009-11-16T14:56:00.012+05:30

I haven’t come across Unniappams or Neyyappams in T.N and eventually realized them as the 'copyrighted products' of God’s own country! :).

Having grown up with them, Unniappams being an all time favourite, I get hit with that natural craving now and then.V, kids and my inlaws are never fans of sweets, and I seldom make the sweet appams at home.

Godhumai Vella (jaggery) Appam is a simple recipe from V’s Ammayi(granma) - a quick to make appam that’s again, cousins of my favourites above ;)..and yeah!! satisfies the craving really well.
Ammayi ; the best cook at home, not much mobile without support at present, unfortunately doesn’t follow exact measurements when it comes to cooking and just gave a short narration of how to go with it.I tried this when I was with her last month.

Here’s her version- (for my patient readers who can read and follow Tamil typed in English ;))

Oru kinniyile ¼ padi thalai thatti godhumai mavu edu.Oru ‘ara urundai’ vellam nalla thatti athula podu.Romba koncham arisi mavu.Thengai oru kaippidi, soda uppu, uppu oru sittikai ( rombavum pottudathe, vellathula uppu irukkum), vasanaikku yela thool.Thanni vittu ellam nalla onna serthu pesanchukko.Idly mavu mathiri irukkanum. Aduppula ney allathu ennai oothi kayavidu.Yendal karandiyile onnu onna mondu oothu.Venthathum thiruppu.Ennai koncham izhukkathan seyyum,atheypathi romba kavala padathe.Ennaikko oru nal seyrom, avvalavu than.

I couldn’t wait any longer, rushed to the kitchen to work with-

Wheat flour-one cup, heaped
Crushed Jaggery- 1/2-3/4 cup
Raw Rice flour-a tbsp
Freshly grated coconut-a tbsp
Cardamom powder-to flavour
Salt and cooking soda- one pinch, each
Water- just enough to combine the ingredients to form a batter (that resembles Idly batter)
Ghee/oil- to fry

If you feel the presence of sand particles in jaggery, it's always safe to melt the lumps using minimum water.Cool to room temperature and mix in to prepare the batter.
The batter need not stand to ferment.

Heat ghee or oil in a pan. Using a flat spoon, pour in the batter carefully, moving aside a little towards one side to form the circular shape.
Take care not to move the ladle in a circular way.The shape gets distorted.(Sorry, the pan is not that great looking :)..but I do admire him for being a patient soul to all my 'tortures' for the past 15 years! ;))

Turn over carefully when cooked. Fry one by one.

The above measurement yielded around 8-10 medium sized appams that tasted Heaven!..

Well, Ammayi who is highly diabetic :), having her share of two from me, was with her beaming proud smiles when I went ahead to pick up my camera.

"Seri seri modhalla sooda sappidu mmaa…appram eduthukkalam, photo ellam…enna?" she voiced at me, affectionately, munching the soft appams, relishing every bit, still lying on her bed.

Easy n Spicy Peas Biriyani

2009-11-10T15:22:00.006+05:30

While in a mood to make just a mixed rice, with not much of chopping vegetables, this biriyani is my primary option.

Let the spices seep in the long aromatic grains and make even more a delicious meal ; this makes a perfect packed lunch too…

My children, who hate to pick up the cardamom, clove or cinnamon I use in regular Biriyanis, suggested me to use garam masala, instead. So this, absolutely is kid friendly :).

Serves -2 hungry adults :)

You need:

Cooked long grain Basmati rice- 4 cups (Let the grains be firm)
Fresh/frozen Green Peas- ¾-cup
Finely sliced big onion- 1 large
Ripe red tomatoes-2 (pulp/puree can also be used)

To grind to a paste:

Green chillies- 4-5 (according to your spice level)
Red chillies-5-6 (again, as your spice level)
Ginger- a one inch piece
Garlic- 4-5 cloves

Oil-1/3 cup
Garam masala-1/4 tsp
Cilantro-finely chopped-to garnish

Method:

Cool the cooked rice to room temperature. Cook green peas.

Pulse and puree the tomatoes.Remove and grind the masala, mentioned in the list with just enough water to make a smooth paste. Keep these aside separately.

Heat oil in a wide non stick kadai. Sauté the onions for a few seconds and add the masala.Lower the flame. Sauté till the raw smell is off. Mix in the garam masala followed by the tomato pulp.Stir well, bring to boil and add the cooked peas and salt.Keep the pan closed, as the curry might splutter.After a few minutes while the gravy thickens. Switch off the flame and allow to cool.

Slowly mix in the gravy to the cooked rice alternating both, until well blended.Check salt and the spice level while doing so.You might have some rice or gravy, left over, after mixing.

Transfer mixed rice back to the kadai, used to make the gravy. Heat the biriyani in slow fire with the lid. Garnish with chopped cilantro.

Serve hot with onion or cucumber raitha.

All these days...

2009-11-06T11:18:00.015+05:30

Two months, I was with my inlaws as ma in law had been away for a break, back to
joint family, commitments, responsibilities, …
Feeling- Proud! A sense of self satisfaction!.
Lesson- You feel Great, to be a 'responsible-ma-in- law-cum-daughter-in-law'!.;) esp while people around admire the way you handle things with ease. (whew!but you know how you juggle) ;)

When you mediate a wedding proposal?.
Oh yeah!. One of V’s Cousin’s son and my cousin’s daughter got engaged last week.And I was supposed to be the one mediating the alignment right from the start...since past 6 months!..
Feeling- Great!.
Lesson- Nothing wrong.It’s pure fun!..!...a fine new experience yet, wise to be careful with words, actions, might get into trouble at times.:)

V gives me a pleasant surprise, plans a short holiday with my older brother, who lives in the Middle East..first visit, after a decade, many fun filled and cherishable moments!!
Feeling-Recharged-A pampered sister; got back to those childhood days!
Lesson- Caring husband, esp these days.;) …holidaying had always/mostly with/to my inlaws(’), ever since!..;)

You are a part of a social networking site.
Well, you opt to update a decent and a generalised proverb, in your profile.One of your contacts feel it’s targetted to him(possibly your enemy;)) and responds with a sharper proverb (??!!)..shooting at you…dishyoom!!!;)
Feeling- Strange!.
Lesson- Have pity on such people.They are obviously suffering from low self esteem or strong sense of guilt or at least some sort of (serious) complex!..do not hesitate to continue with your say.You may even preach what you may not practise ;)…You know yourself, right?! :)

Son, who's still in high school badly wants to go for a month’s trekking camp, far North, organised by the NCC.Remote place,mobile not reachable, no electricity, camps on mountains, forests, war front, controversial area,…still you are brave enough to pack him off, coz he’s daring…soon he informs, sick!!, too late to discontinue…
Feeling- Strong!
Lesson-Pampering kids doesn’t help.World is rough!.Let them Face!.

Daughter, getting ready for the publics, still not clear about the higher studies option, feels parents should be the guiding light, not ambitious as such!!..
Feeling- Under Pressure!.
Lesson-Watch out!.. all the trust in you, guide her right.She might accuse you in future!!.
It’s great if children are ambitious by themselves..less pressure for the parents!. ;)

Obviously you have all the above reasons for not blogging, all these days ;), still you blog hop, and leave a comment in one of those amazing blogs, and win a prize!.. :)
Feeling- Elated!
Lesson- It’s taking part that matters, not winning.
Don’t forget to shout, YAAY, if lucky enough to win! ;)

The 'commemorative' Apron ;) with the neatly embroidered logo, from Cook’s Cottage, for winning her cute One Million Clicks Contest.Tight hugs to you, Girl!.
Wishing you many more lovely clicks and posts!.

P.S- I’ll be seeing you soon with a recipe post!
Feeling- Lazy ;)
Lesson- Sporadic bloggers do not deserve to be in the blogosphere.
But again… it’s your space… your mood!...;)

I'm Honoured!!! ....by Sanjeevji... :)

2009-09-26T12:57:00.006+05:30

My Husband n me, received Sanjeeviji's first copy of the book, Noodles and Pasta, launched on September 20th.

Guess who was in town for the book launch?
YES!...Mr.Sanjeev Kapoor, the Master Chef!.

Guess who was honoured to receive the first copy?
Yes!...Your's Truly ;)
(in brown n grey in the pic)

Valliyoor Kooraku Pulusu

2009-09-03T18:17:00.027+05:30

The comfort curry I learnt from Amma. Apparently this dish is a mix of Andhra and Tamil, our ancestors, who belonged to Andhra, later got settled in the Southern towns of Tamil Nadu (in and around Valliyoor) would have possibly included the curry in their regular diet.

A request to my blogger pals who hail from Andhra….

Have you heard of this ‘Pulusu’ in your state, as such?..as I still wonder how this Pulusu acquired this strange name. May be Valliyoor, the town in Southern Tamil Nadu, Kooraku- the spinach and Pulusu- the curry, put together would explain the same.

An aromatic, healthy curry which goes well with rice, a meal by itself..

Ingredients:

Spinach-any variety-use the leaves only- a medium bunch which yields 3 cups more or less when chopped fine.

Shallots/ pearl onions-assort smallest ones to use 'em as such-10-15 nos or a handful

Tamarind- a gooseberry sized ball- Soak and extract pulp

Salt-to taste

To grind to a smooth paste

Grated Coconut- ¾ cup

Garlic cloves-1-2

Red chillies-10 (I use 20 ;)-according to your spice level.. you can also use chilly powder)

Turmeric powder-1/4 tsp

Jeera powder-1/2tsp

To Season

Oil-Preferably sesame seed oil :)-a tbsp

Mustard seeds-1/2 tsp

Urad dal-1/4 tsp

Uluva/venthaiyam/methi seeds-1/4 tsp

Shallots/ pearl onions-2-3 sliced round

Red chillies-2 nos-broken to 3 pcs.

Curry leaves- a sprig

Method:

Cook the chopped spinach in a cup of water along with the handful of onions.

While 3/4th done, add the ground paste, salt and tamarind extract.

Bring to a boil and simmer until the raw smell of the curry disappears; say for 15-20 mins.

Add water if needed to get the right consistency.

Remove from fire, season the curry with the listed ingredients.

Serve warm with steamed rice.

I've been tagged by Lena and Priya.

The rules :

1. Link the person who tagged you.

2. Post the rules on your blog.
3. Share the ABCs of you.
4. Tag 4 people at the end of your post by linking to their blogs.
5. Let the 4 tagged people know that they have been tagged by leaving a comment on their website.
6. Do not tag the same person repeatedly but try to tag different people, so that there is a big network of bloggers doing this tag.

The Tag:

1. A – Available/Single? Sorry- No!!(sigh) ;)
2. B – Best friend? Amma, Sis, Swapna, Seba n Raju (5 Best please) :)
3. C – Cake or Pie? Cake
4. D – Drink of choice? Apple nectar
5. E – Essential item you use every day? My Mobile phone
6. F – Favorite color? Peach shade
7.G–Gummy Bears Or Worms? Like both.The flavour matters rather than the shape.Still not choosy.
8. H – Hometown? Kottayam
9. I – Indulgence?-For food, non-veg any time any day ;)
10. J – January or February? Jan- My Birthmonth
11. K – Kids & their names? Kavya and Akshay
12. L – Life is incomplete without? ..a warm family.
13. M – Marriage date? 26th Jan
14. N – Number of siblings? Two
15. O – Oranges or Apples? Apples
16. P – Phobias/Fears? Ophidio and Hydrophobias.
17. Q – Quote for today? Never take life seriously.Nobody gets out alive anyway.
18. R – Reason to smile? Friends
19. S – Season? Spring
20. T – Tag 3 People? Suma, Sharmilee and Kitchen Queen
21. U – Unknown fact about me? Impatience!!
22. V – Vegetable you don't like? Love all..
23. W – Worst habit? Browsing with no clue of time.. :)
24. X – X-rays you've had? The back bone X-ray for lower back pain, a few years ago.
25. Y – Your favorite food? 'Edibly' Non-veg ;)
26. Z – Zodiac sign? Aquarius

I'm supposed to tag 4 more.. Please leave a message in the comment box, those you are willing to take up the tag or else the first 4 buddies who leave comments here are tagged ;).

Aviyal ~ The Coconut based Mixed Vegetable Curry of God's own Country!..

2009-08-28T19:26:00.016+05:30

Onappattin thalam thullum thumba poove
Ninne thazhukanai kulirkattin kunyikaikal..

Onavillil oonjaladum vannathikkiliye
Ninne pulkanay kothiyoorum marikkarum...

Onam is just round the corner, another year of festivity, pomp and delight for the people of God's own country, the dear subjects of Mahabali...

Yet another year of Ona Pattu, Puthu kkodi, Ona Pookalam, and Ona Sadya..

Aviyal, as you all might know, is a thick coconut based curry of the down South of our country and can be regarded as a speciality in Kerala cuisine.
The mildly spiced vegetable stew goes well with rice and a must serve for the Sadhya related to Onam.The very own nadan vegetables(vegetables that grow locally) of the state goes into it which is said to impart the exact authentic taste to the same.

The Mythology of this "Mixed Vegetable Curry", according to wiki, goes…

"It is supposed to have been invented by Bheema (one of the Pandava brothers) during his agnaatha vaasa. According to the legend, Ballav (Bheema's name during this time) when he assumed his duties as the cook in the kitchen of Virata, did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut".

Now, let's get ready with the ingredients, that goes to the stove in order :

The vegetables ;

Drumstick-1
Cucumber/vellarikka-cut-a cup
Jackfruit seeds/chakka kuru
Yam/chena-a small piece-which yields a cup when cut
Gherkins/ivy gourd/kovakka-5-6
Brinjal-2
Raw banana/vazhakka-1
Snake gourd-small-1/2
Long string beans/Achinga payar-4(optional)
Raw green mango-sour variety-1/2 (use a whole small mango if less sour)

Green chillies-5-6
Cumin seeds/jeerakam -1/2 tsp-jeera powder can also be substituted
Shallots/kunjulli-5-6

Turmeric powder-1/4 tsp
Salt- to taste

Freshly grated coconut- 1 ½ cups
Coconut oil/pacha velichenna- 2 tbsp
Curry leaves-2 sprigs

Cut the vegetables lengthwise, a little chunky, to one inch pieces.

Transfer them to a broad and wide pan,except the raw mango(as the acidity in it interferes with the cooking of the other vegetables) with just enough water.Close with a lid and ensure even cooking by turning them now and then for a few minutes or till 1/4th done.

Crush/pulse green chillies, jeera and shallots coarsely.Add this to the vegetables along with turmeric powder and salt.

Grind coconut, not too smooth, adding a little water.Keep aside.
Now, rinse the pulser/mixer with ½ cup of water.Add this to the vegetables on the stove and stir carefully not to break the pieces as would have almost cooked or half done, at this stage.Ensure the ‘hard to cook’ vegetables like yam has turned soft.

Add the ground coconut and raw mango pieces.Let it simmer for 5 mins.Check salt and *sourness.Make sure the Aviyal has reached the right semi solid consistency.
Turn off fire.Coconut oil and curry leaves are to be added last.
Press the Aviyal gently and close with the lid of the pan, so that the aroma of the coconut oil and curry leaves seeps in, to give the very own flavour to the authentic dish. :)

*-.If you fail to grab the raw mango, feel free to use curd/tamarind extract for sourness.

Note:

The traditional aviyal doesn’t call for veggies like carrots and beans. Yet I compromise on carrots as they always improve the taste of the final curry.

Since Vellarikka or that fat yellow cucumber we get in Kerala is not common in Tamil Nadu, ash-gourd/poosanikkai can be used instead.

According to Archana, "Zucchini act as substitute snake gourd in an avial". :)

Vaninnevam asuya valarthi
Vazka maveli mangalamoorthy.."

'Long live Maveli, provider of peace and prosperity, inciting jealousy in the heavenly beings!'.

Wishing you all a Very Happy, Peaceful and a Prosperous Onam!!..

Other Recipes for the Onam Feast..

A Few Awards and a Tag...

2009-08-25T13:31:00.022+05:30

My lovely blogger buddies have always supported my place with blog awards, which I'd never missed out on.I believe I 'd not failed to acknowledge each and every one of my friends for their loving gestures. :).

No words to Thank all of you for all the Love, Care and Concern!..:)

Accepting the Lovely Awards received lately.

Thank you Ammu, Kitchen Queen and Suma..:)

The rules are:

Put the logo on your blog or post.
Nominate at least 7 blogs
Let them know that they have received this Scrumptious award by commenting on their blog.
Share the love and link to this post and to the person you received your award from.

Thank you Lissie and Mythreyi and Suma.. :)

The Kreativ Blogger award comes with some rules:-

1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated.

...here goes the 7 facts about myself..:)

Loving and caring.
Easygoing and friendly.
Possess a great passion towards Art.
Short tempered and impatient(working hard on it ;))
When it comes to unpleasant experiences I never take up anything "to the heart"and am forgiving and forgetful and try my best to compromise.
The few things with which I cannot live are: Mom's place in Kerala, dear and near, internet access ;) and personal freedom along with the usual stuff..food.. water..clothing..shelter..oxygen etc..;)
Lazy and a bad cook..yes, I mean it :)!!..

The long pending award from Swapna, Renuka, Lena, Suma and Prajusha :)..excuse me girls, for this late pick up.. :)..

I am passing this to the budding blogger, Shalini :)

and I'd been tagged and awarded by this lovely girl :)

1. What is your current obsession?

Chatting/(fun) fighting with my childhood/school/college pals.

2. What are you wearing today?

Printed Cotton Saree.

3. What’s for dinner?

Sorry!...Dining out ;) (with my sisters-brothers in law, their families).

4. What’s the last thing you bought?

Healthy/organic and edible goodies from this lady's ;) shop, Eat to Live which got inaugurated day before yesterday.

5. What are you listening to right now?

The office girl's 'heated up' conversation on phone ;) with her colleague, going louder than the lovely guitar riffs of Hotel California melting down my ears through the head phones.. :)

6. What do you think about the person who tagged you?

A pretty, friendly, loving and an enthusiastic girl.A Great Cook for sure!..:)

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?

Luxury brings comfort but not happiness. So I would choose to be in any place where I can be calm and peaceful.

8. What are your must-have pieces for summer?

Loose fitting cotton clothes. Sunglasses for long travel.

9. If you could go anywhere in the world for the next hour, where would you go?

To Bali ;) where WE would love to FREAK around.Minus THs and my children of course... ;)..

10. Which language do you want to learn?

Telugu(script).

11. What’s your favourite quote?

Minds are like parachutes.They function only when they are open.Sir James Dewar

12. Who do you want to meet right now?

Arthy, my long lost second cousin(I get to chat/mail every week but haven't met her ever since our childhood days).

13. What is your favourite colour?

Nothing in specific.Love all lighter shades.Black, when it comes to cars/gadgets.

14. What is your favourite piece of clothing in your own closet?

The Salwar which I got designed, personally.

15. What is your dream job?

A smart IT Pro.(..you asked "dream", right?) :)..

16. What’s your favourite magazine?

Any magazine that provides interesting stuff for a long and tiring journey.

17. If you had $100 now, what would you spend it on?

Would spend it for my husband and children(could readily answer this as I have my life's very first earning in my hand bag right now) ;)..Thanks to Food buzz team..

18. What do you consider a fashion faux pas?

Any attire/accessory which doesn't really suit the person.

19. Who are your style icons?

..hmm..sorry!..None !..

20. Describe your personal style.?

Very casual at home.Would dress that would suit the occasion.Love ethnic stuff, prefer 'comfort-clothes' rather than fashionable ones.

21. What are you going to do after this?

Hoping to click the Orange button right down which reads "Publish Post" ;)

22. What are your favourite movies?

Nandanam, Nayakan,...is all what I can think of now..

24. What are three cosmetic/makeup/perfume products that you can't live without?

Eyeliner, henna, mild n pink lip stick.

23. What inspires you?

Beauty of Heart.

24. Give us three styling tips that always work for you:

Decent clothes, matching jewellery, simple make up.

25. What do you do when you “have nothing to wear” (even though your closet’s packed)?

This happened once while V n me were about to leave for an evening function.Got frustrated all of a sudden with the closet wide open ;) and dropped the idea to go out.. ;)..

26. Coffee or tea?

Plain/black Coffee in the mornings and tea in the evenings.

27. What do you do when you are feeling low or terribly depressed?

Listen to some soothing music and sleep for longer hours.

28. What is the meaning of your name?

Bharathy-Goddess Saraswathi.

29. Which other blogs you love visiting?

Love all, for sure!!..

30. Favorite Dessert/Sweet?

Caramel custard.

31. Favourite Ornaments. ... (replacing with the question...)
Favourite food

Anything edible and NOT vegetarian ;)..

32.Question invented-In fact this happens to me lately with blogging, how about you?.. how do you solve ?
"I have an ocean of photos, an encyclopedia's worth of recipes, but nothing flows out from my head, when it comes to rants".

**The rules of the Tag are : Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.

I would like to nominate the Kreative and Scrumptious, One Lovely Blog awards to my following blogger friends..and tag them..;-)

Renuka

Swapna

Prajusha

Lena

Nags

Lavi

Ammu

Vendakka Thoran / Stir-fried Okra with Coconut n Spices...

2009-08-11T11:17:00.012+05:30

As children we were not great fans of Okra, though amma had tried her best to get us have this nutritionally rich green veggie when we were growing. She never used to deep fry vendakka( which we used to love and insist her to make) with this strong opinion that it loses all its goodness when done so and cooks them the right way to get rid of the sliminess and retains the greenish hue with the final outcome-the ‘crunchy n chewy outsides’ and ‘soft n creamy insides’….

Vendakka Thoran, mingled with that coconutty- spicy, touch; cooked just the way it should be, I’d learnt from Amma…

To serve two;

Get ready with:

Vendakka/Okra- sliced round- a large cup

To Temper

Coconut oil- a tbsp
Kaduku/Mustard seeds-1/2 tsp
Uzhunnu parippu/urad dal-1/2 tsp
Finely minced shallots- a tsp
Curry leaves- a sprig

To Pulse/Grind Coarse,crumbly, with minimum water

Grated coconut – 2 tbsps
Chilly powder-1/2-3/4 tsp
Jeera /cumin powder- ¼ tsp
Kunjulli/shallots- -2 nos
Garlic-a clove

Salt-to taste

Method:

Wash the Okra well in running water.Trim the edges and cut each to about half a cm wide rounds.

Heat a tbsp of coconut oil in a thick-bottomed wide kadai (preferably a non stick/iron).Splutter the mustard seeds, brown the urad dal and sauté the minced shallots until they acquire a deep brown hue.Throw in the curry leaves.

Add the sliced okra, turning now and then to get rid of the sliminess and cook till half done.If you feel the okra would take time to cook, sprinkle water, close the kadai with a lid, keeping the flame low, for a few minutes. Add the pulsed ingredients and sauté for a few seconds so as to get rid of the raw smell, stirring all the while.Turn them well so as to avoid sticking to the bottom of the kadai, taking care not to turn the pieces mashy. Sprinkle some more water, if too dry, add salt and keep closed, again. Adjust the flame to low-medium, stirring the mix once every 2 minutes enhancing 'even cooking' and the spices to get coated all over slices. Sprinkle water, if necessary and keep the pan closed until just cooked.

Remove from fire and serve hot with boiled rice and curry.

Indian Cooking Challenge - Khaman Dhokla ~ The Authentic Way!..

2009-07-31T11:40:00.008+05:30

Khaman Dhokla - A delicacy which I had always to try, being postponed just because of failing to get a perfect recipe and lack of confidence :)..

Well, I am extremely glad about the best outcome with Srivalli’s Indian Cooking Challenge for the month of July-09. I enjoyed taking up the challenge, immensely and here is the recipe for Khaman Dhokla , guaranteed to success ;)..

Khaman Dhokla

To yield 10-12 squares

For the Batter:

Bengal Gram flour / Besan – 1 cup levelled( 1 ½ cups in the original recipe)
Curd – 1 & 1/2 tbsp (not very sour)
Water - 1/2 -1/3cup
Cooking Soda - 1/4 tsp

For seasoning - to be mixed to the batter (to be added just before cooking)

Oil - 1 tbsp
Turmeric- a generous pinch
Green Chilly paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid – a fat pinch(I used a tbsp of lime juice, instead)
Eno fruit salt –lemon flavour–a 5gm sachet(reserve 2-3 fat pinches for dusting)

The Thadka

Oil-1 tbsp
Mustard Seeds- ¾ tsp
Sesame seeds-1/4 tsp
Curry leaves-2 sprigs
Grated coconut- 2 tbsps-or as you like, to garnish
Coriander leaves-to garnish

Little water + Oil to be topped on Dhoklas

Method to prepare:

Mix first the curds with water. Start with ½ cup of water.Since I used lime juice I had to be careful here.To this add the besan and mix well to get a lump less batter.The consistency should be like of idli batter, more of dropping, not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.

Place a large vessel or pressure cooker with about 3 cups water on the stove top to heat. Grease a round pan or a pressure cooker insert vessel.

To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.

Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (remember to save little of eno for dusting on the plate), mix gently, you will see bubbles coming out, the batter turning frothy and light.

Dust or sprinkle the plate with eno. Immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. Cover the cooker with its lid now.You need not use the whistle. Wait until you get a forceful jet of steam.Keep undisturbed for 5-7 minutes.

The batter should be filled to only 1/2 as it will rise up. After adding eno, the batter should not rest. Amount of sugar can be increased on preference.

Remove the lid and proof it using toothpick or knife. If the knife comes out clean, it’s done. Cover back and let it remain on flame for another minute and switch off the gas.Let stand for 5 more minutes.

The total time taken is 20-25 minutes.

In a bowl, mix 2 tsps of water along with a tsp of oil.

Open the lids. Remove the cooked dhokla from the pan carefully.

Sprinkle the oil-water mix as soon as you take out the dhoklas as they tend to be a little dry.

The Thadka

For seasoning, heat a pan with oil, pop mustard seeds, add sesame seeds, finely chopped green chilies and curry leaves in order, pour over the dhokla.

Garnish using finely chopped coriander leaves.

If you want perfect shaped ones and not the crumbly squares, cut and handle gently.

Serve warm with Green Chutney.

Green chutney

Green. chillies - 3 nos
Grated coconut – 1/2 cup
Fresh coriander leaves, chopped –1/4 cup
Cumin seeds - 1/4 tsp
Lime -1 big
Salt to taste

Grind all the ingredients except coriander in a food processor. Grind to a smooth paste.
Add the coriander and grind again. Remove to a bowl, add the remaining lime and serve with warm Dhoklas.

The changes I made from the original recipe.

A levelled 200 ml cup of besan instead of 1 & 1/2 cups.

Reserved 2-3 fat pinces of Eno from the same sachet for the purpose of dusting.

Cooked the dhoklas just like steaming up idlies, the traditional way,with the boiling water rolling down in the pan and dhokla in idly moulds, proving to be the best and hassle free method; got cooked in 12-15 minutes.

Along with the thadka, I added a tbsp of “Hot” water + a tsp of sugar mixed together for a sweetish finish, before pouring over to the dhoklas.

The above claims to be the original and authentic recipe for making Khaman Dhoklas.The recipe seems to be quite elaborate and complicated but easy to make, once the ingredients are set :) !!

The best and the easiest method to prepare ‘Jhatpat’/ ‘instant’ Khaman Dhoklas which I had tried and tested along with the authentic is here and here.

Chammanthi Podi - Roasted Coconut n Spice powder

2009-07-23T11:01:00.011+05:30

Chammanthi podi, a fine medley of roasted coconut and spices, is a common preserve in Keralite homes. Each home has its own variations.

The “Spice powder” goes well with steamed rice, dosas and idlies. I love this as an accompaniment for plain, cold curd rice; an excellent comfort meal by itself...

You Need:

Grated coconut- 1 ½ cups

Coriander seeds-2 tbsps

Black pepper corns- 1/2 tsp

Red chillies- 25 nos(or according to your spice level- I like it spicy :))

Tamarind-a fat one inch piece

Salt-to taste

Curry leaves-4-5 sprigs

Heat a broad and wide iron wok.Do NOT use even A DROP of OIL.

Tranfer all the ingredients except tamarind and salt to the wok stirring all the time in slow-medium flame,evently. Fry until the coconut gets a deep brown hue and the roasted coconut-spice aroma spreads around.This will take around 45-50 minutes.

Cool and powder.Add tamarind and check salt.Pulse/grind again.See to it, you don’t throw in the tamarind piece before you powder the mix in the first stage.Let the Chammanthipodi be a little coarse, coz that’s the way it has to be ;).Store in airtight-glass bottles.The powder has a high shelf life and stays well for a month in room temperature and stays better in fridge/freezer compartments.

The Authentic Chammanthi Podi calls for a tsp of finely minced ginger, a few cumin seeds and a tbsp of minced shallots in addition to the above mentioned ingredients.I generally avoid these 3, as I personally feel they would bring down the fine roasted "coconut-spice-curry leaf" flavour.

Go ahead if you prefer the extra 'gingery,' cuminy’, 'shallotty' touch... :)

In olden days, Chammanthi podi was ‘hand powdered’ in Ural and Ulakka, the traditional stone mortar and its wooden pestle.The sorted out roasted chillies from the fried mix and rock salt goes in the Ural, first.After they are ‘beaten’, IN goes the roasted coconut and spices. The oil which oozes out at this stage , from the roasted coconut, is absorbed by the ginger, shallots and the tamarind, added next ; the heavenly spice-blend imparting the much authentic taste to the “Thenga Varuthidicha Nadan Chammanthi Podi.”

What I did before Blogging…

2009-07-15T13:14:00.021+05:30

After two years of blogging..err.. “Food” Blogging, up with the 100^th post and the celebration,

I badly need to admit something, honestly..

I Hate Cooking!!..

.... I see a few confused faces... but, this is for 'Real'........ Apologies !!.. :)

I prefer cooking as an ‘Art’, something creative, something traditional, a delicacy or may be something presented in a stylish way.

...but definitely not to tire myself one after the other the whole day, whipping something up in a hurry burry way meant for breakfast, children hurrying to reach school on time and V to office…and a sumptuous lunch prepared with fullest effort mostly going “Unrelished”or “Untouched”, failing to be have had on time or even if ; in a hurried way.

The snack time next which calls at 4pm; children of course back from school but gulping down/swallowing in a haste, again to step out for extra classes/tuitions(inevitable in our surroundings)...

...then comes the 'mighty' Dinner time; chidren having the same, watching TV / fighting / (the Tom & Jerry way) and V having it as a part of some ‘nightwalking’, after 12 midnight, better explained as a wee hour breakfast..

Those are the normal weekday scenarios.

Yet, I do have the Sundays, all for myself, cooking for the family, with pleasure, care, the favourites, something tried repeatedly, authentic and simple…

I strain less, receive a very satisfactory feed back and something to be happy about is that the family gathers round the table and is ‘Together’ which means a real LOT to me :)

I can hear you scream now ;)…

"Then why on earth do you need to blog, wasting the much wanted Cyber space?"

I Love photography, food photography to be precise and friends…the lovely virtual friends who make my day, the moments I treasure, being something unexplainable…

Above all, blogging has drastically become my major hobby which has helped me to find myself, making a tremendously confident 'Me'!..:)

This post, the 101^st, throws light to the hobbies I was obsessive about, before the blogging days…

Let the Pictures Speak :)..

My Sister gave a helping hand to finish this hand painted saree..

If only she'd not been stalking my place, I'd have 'cleverly avoided' mentioning her name and got the credits all for myself :-(...... ;-) ;-)...

Butterscotch Blondies~The 100th Post!..

2009-06-27T16:15:00.011+05:30

A Monday morning, some two years back, I was chatting with my sister, a googler.. a blogger..

Quite impressed by her cute space (she was not a food blogger then) I was all in(silly)doubts and(stupid)queries..

Me: Can anyone like me, 'blog'?..

Her: Why not??!, as long as you can write something interesting and can hold your 'readers'…

Me: Hmmff… I don’t think I can write a thing and expect someone to read my journal perpetually..I fear I'd run out of ‘interesting’ topics very soon to ‘hold’ anyone..bah..!

Her: I am confident that you never would run out of 'recipes!'..

Me: @#$#@%

Her: Click a decent picture(??!!)of what you cook and type in …the world is always in need of good food recipes..

Me: Aah!![Now sitting erect..head held a li’l high…cough cough..no use..no web cam..bleh!]
Cont..
“Holding a site requires lots of basic knowledge and I am a total zero in there…”

Her: Din’t I tell you that blogger is user-friendly, the more you invest time in there, the more you learn…and no more questions YOU CAN do it, START.. right away!!…

I created a crude one, sent her the link in another couple of hours..

"Good start up..but very disorganised..guess you’ve to work a lot in it with the header, title, side bars,and….. well check out this link..and see how tis done.."

From this lovely place and the smart blog roll, I found myself virtually flying in the wonderful sky of food blogging...bloggers hailing from different countries with varied cuisines..so creative!.. food photographs, recipes, write ups,…. totally fascinating me!..
…………

....Thus began my journey with the “crude disorganised space” as a food blogger enriching little by little with recipes, pictures, write ups……

....and I believe I’ve come a long long way!!….

Now, I feel proud and happy to have come up with the 100th post, a bench mark that deserves a simple celebration.. :)

Butterscotch Blondies from my sister's place was something I’d wanted to try for quite a long time and was postponing just because I failed to get the Butterscotch chips here.
Down came a cute bottle from her when we spent our lovely days in our home town, two months back, and here I am with the final product…

Her recipe reproduced

Get ready with: (yielded 16 squares)

1/2 cup butter (melted)

1 cup brown sugar

1 egg

1 tsp vanilla extract

1 cup all-purpose flour

3/4 cup butterscotch chips

1 pinch salt

How to make:

1. Cream the melted butter and sugar until well blended.

2. Add the egg and mix well. Then add the vanilla extract.

3. Dunk the flour and salt in. Mix well until combined, with no lumps.

4. Add the chips and mix gently.

5. Transfer to a greased cake tray to a pre-heated oven at 350 F/174 C and bake for about 30 mins or until a toothpick/skewer comes out clean.

6. Cool, cut into squares and enjoy!

Find the step by step procedures and the “Yada Yada” here… ;)

I am extremely grateful to my readers and my blogger pals...

Bloggers pals are many to name :)!!.

My sincere and heartfelt thanks to all of you who had supported with undying enthusiasm thoroughout my journey…

Tight hugs to Swapna, my class mate, who always gave a tender “kick” when ever I hibernated.. :)..without her pushes(many a times, too hard ;)) I would’ve definitely taken yet another year at least to reach this milestone.. ;)

Thank you so much everyone for following along...
You guys are the very reason why I'm still blogging today!
Hope it continues for ever…

Love,
Bharathy :)

Poondu Kuzhambu / Veluthulli Theiyal

2009-06-22T10:22:00.005+05:30

Garlic Cloves cooked soft in tangy and spicy sauce, that would be the easy and the apt description of the curry!..:)

Poondu Kara-kuzhambu is said to be South Indian in Origin, a famous dish in Karaikudi, a village that belongs to the Chettinad region in Tamil Nadu. I’ve seen the kuzhambu being served when one recovers from fever or as a supplementary diet for lactating mothers. The garlic, fenugreek, dhania, pepper and curry leaves, rich in medicinal values facilitate easy digestion and lactation.

The dish is popularly known as Veluthulli Theiyal in God’s own country.

My Amma’s version of the is somewhere between Kerala and Tamil in Cuisine.(my MIL prepares the Tamil way with added channa and urad dal while roasting, which I’ll post later.These are avoided in my mom’s recipe, that follows).

We used Otrai poondu, (Single clove or Pearl garlic) from the farms of Kumbhum, Tamil Nadu which gave the best results.You can substitute with large variety cloves of Garlic.

Ingredients

Otrai poondu or large cloves of garlic- One cup, heaped
Tamarind-a lime sized ball
Salt-to taste

To roast and grind to a very smooth paste

Gingelly seed oil-a tsp
Coriander seeds /Kothamalli/Malli/Dhania- or powder4 tbsps (heap the spoon if you use seeds)
Fenugreek seeds/uluva-1/4 tsp
Red Chillies-8-10
Black Pepper corns-a heaped tsp
Cumin seeds-1/2 tsp
Turmeric powder-1/2 tsp
Shallots-1/2 cup
Garlic cloves-2,3
Curry leaves-a sprig

To Season
Gingelly seed oil-1/4 cup
Mustard seeds-1/4 tsp
Asafoetida-less than 1/4 tsp
Curry leaves-a sprig

Method:
1. Soak tamarind in warm water.Extract pulp.

2. Heat a tsp of oil as mentioned in the “roast and grind” list in a heavy bottomed kadai.Roast the fenugreek and next the coriander seeds and the red chillies in medium flame stirring all the time till the colour changes and the aroma spreads out. (Usage of coriander powder is the easiest way and if you use this make sure not to burn it, and roast along with the chillies stirring all the time until the colour of the powder turns deeper and the aroma spreads out).

3. Turn off the flame.

4. Throw in rest of the ingredients ; the pepper corn, cumin seeds, turmeric powder,
shallots, garlic and curry leaves in order, stirring the mixture heating them all up.The heat of the kadai is enough for this step.

5. Cool and grind to the smoothest paste with just enough water.(Coriander powder grinds well rather than the seeds and hence suggested).

6. In a thick bottomed vessel, we used the traditional Kalchatti, combine the above paste with the tamarind extract.Add salt. Let the curry be watery at this stage. Boil and simmer the kuzhambu well closed with a lid. After 10-15 minutes, season the simmering kuzhambu by heating the ¼ cup of gingelly oil in the earlier kadai, used for roasting, splutter the mustard seeds, add asafoetida and sauté the garlic cloves till golden brown, throw in the curry leaves and add to the curry.
Simmer until you get the real flavour of the Poondu Kuzhambu spreading all around the kitchen and the oil separates.

7. Serves best with boiled rice and pappad.(I love idly or dosa bits dunked in this yummy curry :)).

Aval Nanachathu- Sweetened Rice flakes

2009-06-15T18:01:00.009+05:30

I was in Chennai past week; plus V and minus Kids, that proved to be a lovely n relaxing weekend..;)
..and this Saturday night around 10pm, I happened to be in a restaurant fully packed, waiting, hoping to get one of the tables cleared.
A girl popped up from behind,"are you Bharathy?.. of Spicy Chilly?”..
She looked beautiful, 'slim n smart' and my “grey matter” was working with its fullest effort, trying to scan the cute face…

Yes I am…but..you…??..hmmm..!!..??*&*#

“Nanditha”.., she yelled sweetly.. !!..
.. next moment we found ourselves hugging tight, each other.. :)

Nanditha looked naturally pretty with no make up except for Kajal,…bubbly and young in a simple pink chicken-work cotton top n black pants that suited her very well which again complimented the colour theme of the restaurant(this part was ultimately detected by her warm and cheerful husband).. ;)
We ranted for quite sometime; about kids, family, her dance classes, her own academy that got inaugurated in a grand manner the very previous day ….and when I asked her to sit for a while(possibly to relax)..the next question was shot,"well, do you really mind me talking to you ?”

“Ha ha.. not at all”… (scratch scratch ..;) she would’ve read my mind struggling to keep a pace with her constant lovely n lively conversation ;))
Her cute little boys were playing in the kids area when I approached to say a 'hi' ...little more rants and finally it was time to say a bye..

Another warm bear hug…:D!!

It was the first time I’d bumped on a blogger pal.. and just can’t put in words how sweet n memorable those moments are.. !!..
……………..

…and now for the recipe, promised to rush to my sister who hosts Monthly Mingle-‘Ravishing Rice’, an event started by Meeta.

You need (to serve two)

Aval/Beaten or flattened rice- I used Double Horse brand thin red rice flakes-2 large cups

Fresh grated coconut- ½ cup(more or less)

Cold milk- ½ cup(a little more or less)

Jaggery-grated fine- 1/2 - 3/4 cup(or to taste-I like it sweeter)

Powdered cardamom- A fat pinch(optional)

Mix together aval and jaggery until it has blended well. Now mix in the coconut and the cardamom powder. Add the milk a few spoonfuls at a time and mix well. Using your fingers, preferably.. :)

You are done!... dig in a spoon and enjoy the world's easiest snack..:)

Note

Feel flexible with the ingredients making them more or less than suggested according to your likes.:)
If you like it a bit soggy and soft, use warm milk and leave aside for 10-15 mins before serving. This is an easily digestible, healthy snack and can be made in no time.

If you're new to 'flattened rice'..

Flattened rice is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when it absorbs water,milk or any other liquids whether hot or cold. The thicknesses of these flakes vary between almost translucently thin to nearly four times thicker than a normal rice grain - Wikipedia.

Vattayappam / Steamed Rice n Coconut Bread

2009-05-27T15:44:00.006+05:30

Vattayappam is nothing else but a simple "Rice Bread"!.

This sweetened steamed up bread is a popular tea time delicacy in Christian homes of Kerala and said to be a delicacy served for breakfast during Christmas time.

Usually I make them using rice flour, the easiest way, but this time tried out the traditional method from Anita’s, which I 'd bookmarked a few months ago, which turned out to be a mega hit at home yesterday.

Just follow blindly what she has explained step by step and you are there with the perfect vattayappams in the end.

A few "musts" to keep in mind for the best Vattayappams.

Usage of cooked Rose matta while grinding along with soaked raw rice as Anita has suggested.
Collecting the froth atop the fermented batter, spooned out with care.
Usage of shallow round pan for steam cooking.
Always use the best quality yeast, raw rice and freshly grated coconut.

Whew!, what a great escape from typing down a whole traditional recipe ;)..

For my sister who hosts Monthly Mingle-‘Ravishing Rice’, an event started by Meeta.

With love, from Kuttanad…

2009-05-24T21:22:00.005+05:30

Born in the lovely town of Alappuzha, I am emotionally bound to Kuttanad, the suburban stretch, I used to watch in awe as a child; the lovely sight of lush green paddy fields stretching out to eternity and palm fringed backwater banks with the dainty blue sky above .

Kuttanad is the rice bowl of Kerala, the major granary of the state, with the major rivers Pampa , Meenachil, Achenkovil and Manimala.

Rice is cultivated in Palakkad as well.

The first harvest season in Kerala is just before the onset of summer, around the months of March-April.The next harvest season during the months of October-November; the entire place is a sight to behold with golden paddy swaying in the breeze.

Rice is the staple food of Keralites.They strongly prefer the healthy Chumanna Ari or the Red Rice with the bran rich in Vitamins and minerals to the polished ‘unhealthy’white rice.

Now let’s have a quick introduction to the common varieties of Red Rice that hail from the state..

Palakkadan Matta

Cultivated in Northern Kerala. Paddy is cleaned and made free from mud and stones. Next it is boiled in water, once(oru puzhukkal).The process is known as Parboiling.The paddy is dried and pounded so as to separate the grains from the Paddy (Nellu Kuthal).These grains cooked to rice are soft.Cooking time is less and the yield is also comparatively lesser.

Kuthari-(Kuthiya Ari meaning-Pounded Rice) -(Vadi variety)

A product of Kuttanad.Paddy is boiled in water, twice(Iru puzhukkal) or Double boiled,dried and pounded.Cooks for a longer time and the yield of the boiled rice is higher and the grains, firmer and less sticky than Matta.

Podiyari-(Podi Ari-Broken Rice)

The grains of Kuthari,while the process of Nellukuthal or while being pounded, gives off broken rice which is separated and named as Podiyari. Keralites use Podiyari to prepare Podiyari Kanji or the rice porridge.

Unakkalari-(Unakku Ari-Dried Rice)
Unakkalari is Raw Rice (pachari) with bran.The paddy is cleaned but the boiling part is skipped.The wet paddy is spread, dried well enough in shadow and pounded. Unakkalari is added along while preparing Puttu Podi.Also used to make Payasam.

Kuttanad image courtesy- Manoj Lovedale & www.keralatourism.org
Palakkad image courtesy- www.shubhyatra.com

The Article goes to my sister who hosts Monthly Mingle-‘Ravishing Rice’, an event started by Meeta.

Ariyunda - The simple sweetened rice balls from Kerala

2009-05-23T12:40:00.011+05:30

Ariyunda, the simple snack of God’s own country is one among my favourites. Still being in my home town,I could easily get hold of Kuthari (the red rice) and the sarkara(jaggery).This dark coloured jaggery (I wonder why these exact ones are unavailable in other states of the country!!) gives the unique flavour and colour when blended with the pretty fibre packed Kuthari ,the one extremely preferred to make this delicacy.

Traditionally the roasted rice was hand pounded in Ural and its wooden pestle, the Ulakka, those days , imparted the right fresh flavour and consistency to the done snack.As the Mixer is being replaced as any other machines,the roasted rice gets in there and makes the work much easier, but for sure not that enriched taste as the former…

Get ready with:

Rice-Kuthari preferred- a cup

Jaggery-200 gms-broken to lumps

Water-1/4 cup(to melt jaggery)

Freshly grated coconut- a cup

Cardamom-3-4-powdered

How to..

1. Wash Kuthari well.Remove stones if any. Heat a heavy bottomed kadai .Drain the rice and directly transfer to the kadai.

2. Dry roast the wet rice stirring all the time so that the grains are browned in a uniform way.This takes 10-12 minutes or continue till you hear mild cracking sound of the rice getting roasted.Pop a few grains into your mouth and they crack well between your teeth or will be brittle.This is how we can know the right stage of the roasted rice.

3. Cool and powder in a mixer.Neither too coarse nor too powdery.Sift the powder using the sieve for fine rava or make sure the mesh is in the right size just to allow granules down like that of fine rava.Mix in the powdered cardamom.

4. Melt the jaggery lumps in 1/4 cup of water. Strain to remove impurities, return to the stove and bring to a boil.Add coconut at this stage and keeping the flame low, simmer the mixture until the syrup gets sticky; takes 5 minutes more or less.Take care not to boil this syrup mix is boiled too much as the final Ariyunda tends to be hard.Turn off flame once the right consistency is reached.

5. Stir in the rice powder.Mix well taking care that no lumps are formed.Take a fistful and shape into balls. This measurement would yield upto 15 balls.Don’t worry if the they are soft as they turn harder the next day.Consume while fresh or else refrigerate, even if they have a shelf life for a week.

6.This is referred to as 'Poor man's sweet' and hence the traditional Ariyunda requires no ghee or cashews.If you love the combination ,feel free to add both and enjoy the richer delicacy :)

For my sister who hosts Monthly Mingle-‘Ravishing Rice’, an event started by Meeta.

To my Grandma…

2009-05-21T19:19:00.026+05:30

While we honour mothers
With words of love and praise,
While we tell about their goodness
And their kind and loving ways,
We should also think of Grandma..
She's a mother, too, you see
For she mothered my dear mother,
As my mother mothers me!

Lying peacefully at the corner of the bedroom, she breathed for one last time….

Amidst the grievances of the loss,I console myself for having spent some solid time, took care of her,fed her the last Sunday morning she passed away.

Funeral, condolences,consoles,relatives, friends…all had came to a slow still by the passing days…

…………..

………

Amma and me decided to make Vatti Pulusu, which reminded of grandma, in every step.

Grandma was undoubtedly an expert in preparing this special curry,Vattipulusu , a comfort dish, truly unique and loved by all of us in the family..

I knew amma had mixed feelings all the while and I needed to be the one to reassure her that at least she had a peaceful end and is in a better world..

.... Vattipulusu, simmering in the Kalchatti, spreading the aroma all over the house, she prepares for us with her utmost love and care..

Ingredients:

Tamarind-a small lime sized ball

Salt-to taste

To roast and grind to a very smooth paste:

Gingelly seed oil-a tsp

Coriander/ Kothamalli/Malli/Dhania Powder-4 tbsps (use 4 heaped tbsps if you use seeds)

Fenugreek seeds/uluva-1/4 tsp

Red Chillies-8-10

Black Pepper corns-a heaped tsp

Cumin seeds-1/2 tsp

Turmeric powder-1/2 tsp

Shallots-1/2 cup

Garlic cloves-8

Curry leaves-a sprig

To season:

Gingelly seed oil-2 tbsps

Mustard seeds-1/4 tsp

Asafoetida-less than 1/4 tsp

Curry leaves-a sprig

Method:

1. Soak tamarind in warm water.Extract pulp.

2. Heat a tsp of oil as mentioned in the ”roast and grind” list in a heavy bottomed kadai.Roast the fenugreek and next the coriander seeds and the red chillies in medium flame stirring all the time till the colour changes and the aroma spreads out. (Usage of coriander powder is the easiest way and if you use this make sure not to burn it, and roast along with the chillies stirring all the time until the colour of the powder turns deeper and the aroma spreads out).

3. . 3.Turn off the flame

4. Throw in rest of the ingredients ; the pepper corn,cumin seeds,turmeric powder, shallots,garlic and curry leaves in order, stirring the mixture heating them all up.The heat of the kadai is enough for this step.

5. Cool and grind to the smoothest paste with just enough water.(Coriander powder grinds well rather than the seeds and hence suggested)

6. In a thick bottomed vessel (we used the traditional Kalchatti) combine the above paste with the tamarind extract.Add salt. Let the curry be watery at this stage.Boil and simmer the pulusu well closed with a lid. After 10-15 minutes, season the simmering Pulusu by heating the 2tbsps of oil in the earlier kadai , used for roasting, splutter the mustard seeds, asafoetida and next the curry leaves.Simmer until you get the real flavour of the Vattipulusu spreading all around the kitchen and the oil separates .

7. Serves best with boiled rice, idlies and dosas.

This is a spicy and tangy Indian curry, with no vegetables.The name Vattipulusu must have originated from the Telugu word Vanti, meaning plain and Pulusu, a gravy.
Vattipulusu is close to Vatral kuzhambu, of Tamil cuisine ( of course without the vatral) and Theiyal of Kerala..

I’d not wished to show my feelings here but badly wanted to share this wonderful dish with my lovely friends what I watched and learned from my grandmother, the greatest cook of my world..

I strongly feel her presence in this room, when I type this in my lap top, breathing in her air …

....and my sister's post moving me to tears...

Godhambu Dosa / Wheat pan cakes with Red Chutney

2009-05-11T16:20:00.005+05:30

When I woke up on Mother’s day, Anon’s words flushed in to my mind ,

"God could not be everywhere and therefore he made Mothers."

Still in my home town, I was glad that I could spend this Special day with her after a long time; hurried downstairs to hug and wish amma who was busy making the morning coffee, hugged me back with the same warmth, asking ,"Bharathy, what do you want for breakfast?"..

Hmm.. something simple..

Chappathis?Pooris?...Idiyappam??(all these obviously fall under her easy-to-make list!)

"What about Godhambu Dosa and Red Chammanthi ?"..I intruded..

"Yeah Sure!, but will you blog this?..for me??"

YAY!! Why not..??!!..

She deserved another TIGHT bear hug from me…

The batteries were pulled out from the charger, red lights still on, warning me "uncharged!". The camera was loaded and all set..

While amma was making the preparations I noted down the ingredients:

Whole wheat flour - 2 cups

Water – 1 3/4 to 2 cups

Salt- to taste

To temper:

Oil-2 tbsps (you may not need oil while cooking dosas)

Mustard seeds-1/2 tsp

Finely cut big onions-1/2 cup

Green Chillies- slit once lengthwise and across to four pcs- 2

Curry Leaves- a sprig

What she did:

1. First mixed the flour and salt in a large bowl.

2. Gradually she added water to make a thin batter taking care that no lumps are formed while doing so. I gave her a helping hand here.

3. The consistency of the batter was thinner than the normal dosa batter. We needed about 1 3/4-2 cups of water.

4. She heated oil in a pan, spluttered the mustard seeds, sautéed the onions, green chillies and the curry leaves and poured this over the batter while warm(not hot, straight from the fire) which I finished mixing by then.

5. She heated up the dosa griddle, greased with a few drops of oil and poured a ladleful of batter from the edges towards the centre to form a round shaped dosa.

6. She told me to trickle the edges with a few drops of oil 'only if necessary'.

The dosa lifted on its own well with the tempered oil in itself.

7. Allowed to cook for a couple of minutes on each side while turning over. The dosa was ready when browned and cooked on both sides.

8. While I took hold of the dosa making part, she proceeded with the red chutney, the divine combination for Godhambu Dosa

Red Coconut Chutney

We needed:

Red chillies-6

Coconut -2 cups

Garlic cloves-2

Tamarind- a tamarind seed sized

Salt-to taste

Water- as needed

Curry leaves- 6 nos

Grind all the above with enough water and salt to make the chutney.

Make sure that you pulse the chillies alone at first , grind all the rest except the curry leaves which are to be added lastly.

We settled down together and enjoyed our breakfast with the rest of the members of my family :)....

I am thinking of getting her some cute gift now.. :)!!..

Note-The perfect golden brown colour, I feel is due to the usage of whole wheat flour, freshly ground from the wheat, in a local mill.Therefore the colour and the texture of the dosa is highly dependant on the quality of the powder.

Beetroot Coconut Curry

2009-05-09T20:29:00.006+05:30

Beets are disliked by most.I seldom buy this purple veggie since V and kids are never fans of it.

Alas!..Our own farm grown beets slowly began filling up my veggie tray forcing me to try something new and believe me this easy-to-make curry went quite well with hot steamed rice, proving to be a good comfort dish on a hot summer noon!.

Ingredients:

Beet root-2 medium-each cut into one inch cubes.

Tamarind-marble sized or a tbsp of thick tamarind pulp.

To Grind:

Grated Coconut-2 cups

Red chillies-10 nos or Chilly powder- 1 ½ tbsps

Shallots-4

Cumin seeds -½ tsp

Turmeric powder-1/4 tsp

To Season:

Oil- a tbsp

Mustard seeds-1/2 tsp

Fenugreek seeds/uluva-1/2 tsp

Finely minced shallots-3

Curry leaves- a sprig

Method:

Cook the beetroot pieces in a pan in just enough water till half done.

Grind the ingredients to a paste, not too smooth.Extract the tamarind pulp.Add these to the pan.

Simmer for 5 minutes with enough water to form a thick curry.

Heat oil in another pan, splutter mustard seeds, throw in the fenugreek seeds,

sauté the minced shallots and the curry leaves.Pour over the curry.

Simmer the curry for another 5-10 minutes till the right consistency.Check salt and remove from fire.

Kannimanga Achar / Tender Mango Pickle

2009-05-05T13:11:00.013+05:30

Summer in Kerala... the season for Mulla poo(jasmine),Chakka (jack fruit)and Kannimanga(the young mangoes)..

I'm still enjoying my holidays in my native town down here in Kerala…the hot days filled with fun, loads of love and care…

V simply loves LOVES "Vadu manga oorugai".Me never an expert when it comes to making pickles, always “dread” to the utmost :).. decided to try making the same with the help of amma, blog, as I was sure it would be a great traditional keeper for you girls as well as for me and take my words it was so simple and never ever “dreadful “ as I felt until now…

So here’s the pickle packed with loads of love and care…

You need:

Sour variety Tender mangoes, as bunches-1 kg

Salt- 250gms

Water- 4 cups more or less(or the quantity to just immerse the mangoes)

Mustard seeds-50gms

Red chilly powder-4 heaped table spoons

Asafoetida powder/Perungaya podi-to flavour

Vinegar-optional(in case the magoes are less sour)-2 tbsp

Mustard seed oil- 2 tbsp

How to:

Wash the mangoes as bunches. Amma never let me separate them at this stage as she badly wanted to preserve the Chona (the milky sap)which started oozing out when I did it ;)

Now she came into the scene, washed them well, shook off excess water, placed them on a clean white dry cloth,wrapped up and patted dry.Now we together snipped the mangoes one by one and saw to it that every mango had at least a cm of its stalk along with. Then we stacked them into a clean and dry 2 ltr Bharani, the traditional earthen pot used for preserving pickles(see pic).

Add salt to the mangoes in the bharani. Shake well. Close with its lid and tie a white cloth around the neck.

Open the bharani on the 3^nd day, 4^rd ,6^th and 8^th days, shake to toss the mangoes or stir well with a clean, dry wooden ladle.The mangoes shrink as the water ooze out and lose the green colour to a pale yellow with aging.

On 8^th day(just after a week), heat mustard seeds in a dry kadai.Take care not to roast, but heat well. Turn off flame, remove the seeds and heat the chilly powder now.Stir continuously while you do the heating parts of both.Take care not to burn the chilly powder as well. Add asafoetida and mix well.Powder the mustard seeds.

Stir in the powdered mustard seeds , asafoetida to the mangoes.Mix well.

The Preservatives:

Vinegar, as said above can be used if the mangoes are less sour.We avoided this as the mangoes were of good quality and secondly I feared V would complain about a “chemical flavour” in the pickle :)

Do not hesitate to stir in Mustard seed oil, which imparts the real traditional taste and thickness to the Kanni manga Achar :)!!

Keep closed the bharani as earlier with the white piece of cloth, tied to the neck.Open and use whenever needed.

Chocolate Cake

2009-04-22T12:57:00.009+05:30

A lovely Christmas gift, neatly wrapped up ,..opened .. by three pairs of tiny hands, reaching impatiently to dig in at the yummiest goodie sitting pretty inside…the tiniest fingers(of my li’l sis )vouching for the thin white layer of simple white spread on top :) satisfied for the moment licking ‘em up..the other two pairs continuing for the rich, moist, chocolaty treat…

The above used to be the usual scene, every Christmas, when we were children.
Somehow ,three us were no great fans of those royal iced fruit cakes with the usual deep coloured hard sugar roses on top, which enter one by one during the festive season..

These Chocolate cakes make me truly nostalgic, simply turning me back to those lovely days, sent over specially by Omana aunty, our neighbour, in other words, Mrs Omana Paul, the master mind of the famous Devon Foods Ltd and a very well known caterer of our town)..yes we’re still lucky to receive her yummiest goodies, till date..;)..

(Let me hope she doesn’t chance upon my blog, esp this pick of mine as she's seemingly a li’l reluctant to share her specialities ;)..)

You Need:

All purpose flour - 300 gms
Powdered sugar - 450 gms (measure after powdering)
Unsalted butter - 290 gms
Milk powder - 20 gms
Curd - 8 oz
Cocoa powder - 70 gms
Eggs - 5 big
Salt - 1 pinch
Soda bi carb - 1 tsp
Nescafe instant coffee powder- 1 tsp
Vanilla essence - 2 tsp

How To Make:

Sieve all purpose flour+ cocoa powder + milk powder + soda + salt at least six times. This is to make sure that the ingredients have blended completely.

Beat the curd well to remove any lumps.

Beat sugar and butter, keep adding one egg at a time and keep mixing well along with the coffee powder. When this batter has blended well, add the vanilla essence.

Alternately add the curd, and the powder mixture to the butter and sugar mixture. Do not beat at this stage. Slowly blend the ingredients and keep mixing well.

Once the batter has blended well, grease a tray and bake in 350 degrees heat. It should take 35-40 minutes to be completely done or bake till the edge of an inserted skewer comes out clean.

Simple Butter Icing:

Mix 30gms butter and 80gms castor sugar and spread over the cake.

(Betty Crocker's/Pillsbury rich n creamy vanilla frosting would also work perfect).

Recipe courtesy : Mrs. Omana Paul.

Recipe Translation courtesy ;)-(since plagiarised from my sister’s post here.) ;) ;)

Easy Cauliflower and Bell Pepper Gravy

2009-04-20T18:19:00.004+05:30

If you are in a look out for the recipe of a quick vegetable gravy that would go almost with any main dish, and would serve fine, your unexpected guests or potluck parties, well, here's your choice!..
Yeah!..I am holidaying at my mom's place now and discovered this a dish both my aunt(dad's sis)and mom make quite recently, frequently..or rather invented by them? ;).
To my surprise V and kids loved this gravy and I thought of blogging as a keeper ;).

According to amma and aunt..
we need,

Cauliflower-a small one-divided into small flowerettes
Green Bell Pepper-diced an inch long (no need to make them too thin strips)-a cup
Big Onions-sliced thin and long-2 nos
Fresh/frozen Green peas-1/4 cup
Tomato pulp- a heaped tbsp (may substitute fresh tomatoes as well)
Red chilly powder-a tsp
An inch piece of ginger, 3 cloves of garlic and 3 green chillies- pulsed coarse in a mixie
Soy Sauce- a tbsp
Corn flour-a tbsp, dissolved in 1/4 cup of luke warm water
Cilantro-to garnish
Oil-a tbsp

Heat oil in a large wide non stick kadai. Sauté onions till translucent(take care, not until golden),and next the pulsed ginger-garlic-chilly mix till the raw smell disappears.Now goes in the red chilly powder. Throw in the bell pepper pieces now and sauté lightly.Stir in the soy sauce in high fame and put off after a few seconds.

Cook the flowerettes and peas in a separate vessel in just enough salter water and transfer into the above kadai with the remaining cooked water.Mix well and bring to a boil. Stir in the cornflour-water mix.Simmer till the required consistency is reached(as in the picture).Simmer again for 3-5 minutes as the gravy thickens. Garnish with fresh cilantro and serve hot. Goes best with chappathis, plain rice or fried rice.