460:MINT RASAM / PUDINA SAATHUAMUTHU

Mint rasam/Saathuamuthu is entirely different from the normal rasam and is prepared a using mint leaf which enhances the flavor of rasam. Pudina not only has a unique taste and smell, but it also has a number of health benefits. It promotes digestion, aids in healing nausea, and relieves headache and cough.

The below recipe works best for days when you have a runny nose and itchy throat.

Do give it a try !

Ingredients

Tamarind                   Lemon size

Turmeric Powder        ½ Tsp.             

Water                        2 cups

Rasam Powder           1 Tbsp.                         

Salt                         as required

Mint leaves               few                                    

                          

To Grind

Mint / Pudina Leaves    ½ cup chopped finely 

Tomatoes                    1 no.

Green Chili                  1 no.

Grated Ginger              1 Tsp.

Peppercorns                 ¼  Tsp.

Cumin seeds                ¼ Tsp.

TO TEMPER

Ghee                                     1 Tbsp.

Mustard Seeds:                      1/2tsp

Cumin Seeds                          ¼ Tsp.

Curry Leaves:                         ½ sprig

Method:

• Soak the tamarind in 2 cups of hot water for 10 mins. Extract the tamarind water and add turmeric powder, salt and rasam powder. Mix it well and Boil it.
• In a small kadai, add a ½ tsp of Ghee , saute the chopped tamatoe, green chili , ginger, peppercorns, cumin seeds and  mint leaves  for a minute.
• Grind all the above with little water to a smooth paste consistency.
• Add grind mint paste to the tamarind mixture. Mix it well and bring it Boil,
• till the raw smell goes off on low flame, in this stage you can add little water if needed(I didn't add), if needed add salt too.
• Once the rasam gets boiled nicely , switch off . Prepare a tempering . Heat a tsp of ghee, add mustard seeds ,When mustard splutters add curry leaves and switch off. Pour it over the rasam.
• Garnish with Pudina leaves.
• Serve piping hot Pudina Rasam with hot steaming rice or sip it as a soup or as a yummy tonic for your indigestion / cold & cough.

Note:

• I want to get perfect Mint flavor to the rasam so, I did not add Hing powder to the rasam.
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459: Kovaikkai Pirattal (Tindora Fry)

Coccinia grandis, the ivy gourd, also known as baby watermelon, little gourd or gentleman's toes is a tropical vine. Coccinia grandis' native range extends from Africa to Asia including India. This medicine fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. Some countries in Asia like Thailand prepare traditional tonic like drinks for medicinal purposes.

Tindora can be cooked as a subzi all by itself or mixed with other vegetables like potato.

This Tindora Fry recipe  is very famous from Chettinadu Cuisine. You can serve with rice or chapatti

Inngredients :

Tindora -                                        500 Gms / 1 pound

Potato -                                           2no

Red, green, Orange Bell peppers        1 no each

Tomato                                            1 no

Jeera –                                             ½ tsp

 Salt                                                 to taste

Oil                                                    for frying

Grinding ingredients:

 Fresh Grated Coconuts                     6 tbsp.

 Red Chilies -                                    10 no

 Poppy Seeds                         -          2 tsp

 Aniseed (Fennel)                              1 tbsp.

Turmeric Powder                               ½ tsp.

Chutney dhal (Pottu kadalai)                1 tsp.

Curry leaves -                                    few  

Method:

• Grind all grinding ingredients to make a coarse paste without adding water. Keep aside
•  Peel the potatoes, and slice thinly.
• Cut all bell peppers, Tindora into thin lengthy pieces. Cut tomatoes into pieces.
• Microwave the potatoes and Tindora for 4 to 5 minutes.
•  Heat the oil and add green curry leaves and jeera.
• Add potatoes, Tindora, bell peppers into it.   Shallow Fry the vegetables at the medium flame. Cover it and cook it for few minutes.
• Remove the lid , add tomato and salt.  Mix it well.
• Now add ground  paste. Turn over the mixture well. Fry for few minutes in very low flame.
• Fry till the good smell come out.
• Tindora Pirattal can be served as accompaniment to rice, Chapatti.

458: Pavakkai Masala Fry/ Bitter gourd Masala Fry

Bitter gourd or bitter melon as it is called has always been a neglected food among a large part of the population. But what we tend to forget is the wonderful health benefits that are hidden in this not-so-frequently-used vegetable. Bitter gourd is rich in various vitamins, minerals and dietary fiber. The vegetable helps strengthen the immune system in children, rendering them less vulnerable to diseases.

Indian cuisine seeks a satisfying balance of taste - Sweet, sour, Salty and three types of bitter. According to Ayurvedic belief eating layered and balanced flavors, encourages proper digestion and the release of positive, nurturing energy from the foods we eat.

This masala based bitter gourd fry is very easy to prepare and tasty too.

I bet you would surely like this recipe, if you are a fan of bitter gourd.

Ingredients:

Bitter gourd/Pavakkai -         4 nos.  

Turmeric Powder                   ¼ Tsp.

Salt                                     To Taste.

Coconut oil                           2 tbsp.

For Fry and Grind Coarsely

Tamarind                               very small ball. (Goli size)

Coriander seeds                     1 ½ Tbsp.

Fennel seeds                          ½ Tsp.        

Roasted Peanuts                     3 Tbsp.

Dry Coconut                           ¼ cup

Coriander leaves with stalk     ½ bunch

Byadagi /Guntur Chilies          10 no.

For Seasoning 

Coconut Oil                            1 Tbsp.

Mustard seeds                        1 Tsp.

Chenna dhal                           1 Tsp.

Urdh dhal                               1 Tsp.

Curry Leaves                          1 string

Method:

• Wash and cut the bitter gourd cube sizes.  (if you want  you can Remove the seeds ).
• Heat  oil in the pan, fry all the grinding masala except coriander leaves and dry coconut.
• Grind the ingredients under for grinding, except Copra, when it is powdered coarsely and Copra and grind once more, keep aside.
• Heat the coconut oil in a kadai and add all seasonings and fry them until they change colour to golden brown.
• Now add the chopped bitter gourd and salt, sauté them for 10 mins or till slight colour change (Take care not to burn the bitter gourd).
• Now add Once the bitter gourd is fried well, add this powdered mixture to it, and sauté well, until well combined, adjust salt and use the rest of oil remaining and close the lid and leave it in the low flame for at least 5 to 10 minutes.
• Now your Bitter gourd dry curry is ready to be served with hot rice.
• This curry stays for 2 days at least.

 Notes:

• To reduce the bitterness select bitter gourd which are less green in color and with less thrones.
• Soaking the pieces in salt water will reduce the bitterness.
• Try to slice the veggies evenly.
• You can try the similar method with vegetables like brinjal or cauliflower and  potatoes too .

My Other Bitter gourd Recipes are:

Pavakkai Kichadi                                    Pavakkai Puli Kuzhambhu

                                 

Bittergourd Stir Fry                                Pavakkai Fries

                               

Pavakkai Pitlai

457: Vendakkai Sambhar/ Ladyfingers Sambhar/Okra Sambhar

South Indian meal is incomplete without Sāmbhar. Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe.   Make delicious Vendakkai /Lady Finger Sambhar using this simple recipe from Madappalli.

Ingredients  

 Chopped Lady Finger            1 ½  cups

Toovar dhal/ Pigeon Peas          1/2 cup

Chopped Green chilies           2 Nos

Tamarind                             gooseberry sized

Curry leaves                         few

Tomato                                1 No.

Salt                                     to Taste.

Spice Powders

Coriander Powder                  1 Tbsp.

Red chili Powder                    1-2  Tsp.(Adjust to your spice level)

Sambhar Powder                   2 Tbsp.

Asafetida Powder                  ¼ Tsp.

                  

For Seasoning    

Coconut Oil                           1 Tbsp.

Mustard seeds                       1 Tbsp.

Methi seeds                           1/8 tsp.         

Dry red chilies                       4 no. (Split)

Method:

• Pressure cook the dal with tomato, green chilies and turmeric powder with 1 ½ cup of water until dal is soft for 2-3 whistles. Mash is gently and set aside.
• Soak the tamarind in hot water and pureed the juice throwing out the fiber and keep aside.
• Wash the okra using a colander drain the excess water. Place it on a kitchen towel pat dry.
• Chop the okra into 1 inch pieces please check it there is any bug inside use a dry chopping board and knife.
• Heat the 1 Tsp of coconut oil in  a pan , add chopped okra fry for 3 mins in medium flame.When its thoroughly fried, add all spice Powder  and fry for a minute.
• Now add the tamarind water and salt and cook for 8 to 10 mins , until its cooks well and leaves out nice aroma.
• Once it cooks well, add the cooked dal to the mixture and bring it to a boil.
• Meanwhile, heat oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dry red chilies and curry leaves. Fry well.
• Add this tempering to the sambhar. Now Tasty Sambhar is ready to serve.
• We can also pair this sambar with simple and delicious potato fry, plantain fry (varuval), just any easy dry side dish makes a great complete meal.

  

Some Simple Tips

• Toovar dal must be cooked very well and mashed well while it is hot itself.
• Tamarind proportion should be correct. (not more and not less than required).
• Sambar powder(click the link to see the recipe) is the main thing which decides the taste (I have posted recipe of sambar powder which my mother has been making all these years and praised by all)
• Using Coconut oil for tempering and adding very little Methi seeds along with mustard makes a lot of difference.
• Don’t allow to boil the sambar after adding dal water.
• Just have these points in mind, prepare sambar, you will end up with an excellent one.
• Taste differs from home to home or even person to person. The quantity of ingredients such as Sambhar powders, chili powders, salt can be varied according to individual taste.

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You can also check other Sambhar Recipes here:

Hotel Sambhar                                    Udipi Sambhar             

                       

Milaghai Sambhar                                           Sambhar

                              

Express Tomato Sambhar                              Arachu Vita Sambhar

                                 

455 : Karamani Kuzhambhu/ Black Eye Beans Gravy

Karamani is a legume that can be used to make lot of recipes like Kuzhambhu, Sundals, side dish for chapatti . Karamani Kuzhambhu/Black Eye Beans Gravy   is a traditional south Indian dish; it tastes great with white rice and ghee. If you are looking for easy and healthy kuzhambhu recipe, then do try this dish.

Ingredients:

Karamani / Black Eye Beans     1 cup soaked

Tomato                                   2 No.

Tamarind                                small Lemon size

Red chili Powder                    - ½ Tsp.

Sambhar Powder                      2 Tbsp.

Turmeric Powder                      ¼ Tsp.

Asafetida Powder                      ½ Tsp.

Sugar                                       1 Tsp.

Salt                                         To Taste

Coconut oil                               1 Tbsp.

Coriander Leaves                      for decoration    

 

To Grind

Coconut                                   ½ cup

Fennel Seed                             1 Tbsp.

Method:

• Soak Karamani overnight, rinse 3-4 times in water and pressure cook with enough water, salt for 3 whistles
• Turn off the heat and let the steam go all by itself. Open the cooker and keep it with the cooking liquid.
• Soak tamarind in 1 cup water for 10-15 minutes and extra juice. Keep aside.
• Chop the tomatoes and keep aside.
• Grind together all the ingredients listed under 'To Grind' use little water if required. Keep aside.

To Make Kuzhambhu:

• Heat the coconut oil in a  kadai, Add in tomatoes, salt and sugar. Mix well and cook till they turn mushy.
• Add in all spice powders and mix well. Now add a coconut paste mix well.
• Add tamarind juice, and bring it to good boil.  Add cooked Karamani with water and Bring this to boil, simmer it for 15 to 20 mins till oil separates.
•  Serve hot with steamed rice and Pappad.

Pathiya Kuzhambhu

This dish belongs to the pathiya sapadu category. It is very light on your tummy. Later I will post pathiya Thalighai recipes. Last week, there were too many heavy potlucks. So I want to make pathiya Thalighai for light my tummy. I am glad to share with you this tangy and easy traditional recipe here. Hope you will enjoy

Ingredients:

Vara Manjal (Dry Turmeric )  -          1/2 no .(very small piece)

Red chilies                                       1 no.

Coriander seeds                              2 tbsp

Black Pepper corns                          2 tbsp.

Fenugreek                                     ½ tsp.

Sundaikkai Vatrals                           1 tbp.

Manathakkali vatrals                        1 tbsp.

Tamarind                                        Lemon size

Gingely oil  (Nella Ennai)                  2 tbsp.

For Seasonings:                                                                  

Gingely oil                                      1 tbsp.

Red chilies                                      1 no.

Curry leaves                                     few

Designated coconut                          1 tbsp.(optional)

Hing                                               a pinch.

Method:

• Heat a oil in a pan, fry manjal, red chilies, coriander seeds and curry leaves till brown and grind very nicely.
• Soak the tamarind in hot water for 15 minutes and extract the juice.
• Add salt and grounded masala in it and mix well.
• Heat a oil in a pan, fry the vatrals, and fenugreek till brown. Add to the kuzhambu mixture.
• Heat the kuzhambu in low heat. Boil until oil till oil separates out.
• When the kuzhambu thickens, add a teaspoon of Gingelly oil and remove from flame.
• Heat a oil in a small pan, fry the seasonings and pour over to the kuzhambu.
• Serve with Rice, Paruppu Thogayal and Sutta appalam.

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453: Maladu/ Ma Ladoo with New year wishes

HAPPY NEW YEAR 2016 

• Every end marks a new beginning. Keep your spirits and determination unshaken, and you shall always walk the glory road. With courage, faith and great effort, you shall achieve everything you desire. I wish you a very Happy New Year.

Maladus are very popular in Tamil Nadu. Call it a cousin of the Besan ladoo!!  Maladu is made from roasted chutney dhal (Pottukadalai).  This is very tasty sweet and easy to make.

Ingredients:

Roast gram dal / Dariya Dal / Pori Kadala   1 cup                    .

Sugar                                                      ¾ cup

Cashew nuts                                            2 Tbsp.

Ghee                                                       1  cup (you may not need it all)

Powdered cardamom                                1 Tsp

Method:

• Take a nonstick pan, roast the roasted gram. Just roast till it is aromatic. Do not allow it to change color.
• Powder, the dal, cardamom and sugar fine separately.
• Roast the cashew in a 1 tsp of ghee and add this to the mixture.
• Melt the ghee. Pour this over the mixture and mix well.
• It might form lumps. Mix it gently with your hands and break them.
• As it is still warm, start making small balls out of it.
• Store it in an airtight container for a couple of weeks.

Tip: 

• You can make the powders and store them separately to whip this up even more quickly.  

451: Udupi Tomato Rasam/ Udupi Tomato Sathuamuthu

Udupi is a small town in Southern India, which is known for its culinary skills.  In Udupi, lunch is incomplete without the favorite rasam .Udupi Rasam powder is very much different from the usual one we make. The recipe is simple and you can make this really in no time.

Ingredients

Finely chopped Big Tomato         1 no.

Udupi Rasam Powder

Medium chopped Tomato            1 no.

Tamarind                                   Small ball

Turmeric powder                        ½ Tsp.

Udipi Rasam Powder                    2 Tbsp. (See the Link)

Asafetida powder                        1 Tsp

Curry leaves                               Few

Grated Ginger                             1 Tsp.

Jaggery Powder                           1 Tbsp.

Water                                         2 cups

Salt                                            To Taste

Coriander Leaves                         For Garnish   

For  Seasoning

Butter                                         1 Tbs

Mustard Seeds                             1 Tsp

Jeera                                           1 Tsp

                              

Method:

• Soak Tamarind ball in 1/2 cup warm water and extract the juice.
• In a pan add the tamarind water, salt, turmeric powder, chopped tomatoes, Grated Ginger and curry leaves.
•  Bring to a boil and allow to boil for 7 -8 minutes or till the raw smell of tamarind disappears.
• Now add the 1 ½ cup of water and rasam powder. and continue to cook on medium high for another 6-7 minutes.
• Now add Jaggery powder & medium chopped tomatoes, and adjust salt if needed.
• Switch off the flame and add fresh coriander stalks. While the rasam is simmering, prepare the tempering.
• Heat oil or ghee in a small pan, add mustard seeds and jeera.
• Once the mustard starts jumping switch off the heat and mix it to the boiled rasam.
• Place lid and allow resting for a few minutes before serving with warm rice.

Tip:

• You may dry roast the grated coconut  and use it for garnishing. It will give the masala, a nice aroma

Udupi Tomato Rasam

You may like other Udupi Recipes:

Udupi Sambhar                                             

               

450: Malabar Style Ghee Rice/ Ney Chooru

 

Ghee Rice

Neychoru is a traditional and aromatic Malabar (Northern Kerala) recipe, simple to make, Served alongside a spicy curry.  Kaima rice is short grain rice, which is commonly used in Malabar area for the ghee rice. Here I used Basmati Rice.

Ingredients

Basmati Rice / Kaima Rice          2 cups 

Hot water                                 2 – 2 ½ cups

Salt                                         To Taste

Finely chopped Green chilies      1 Tbsp.

Crushed ginger                         1 tsp

Lime juice                                 1 Tbsp.      

Ghee                                        4 Tbsp.

Dry Masalas

Cloves -                                   3 no.

Cardamom                               3 no.

Cinnamon                                a small piece    

Bay leaf                                   1 no.     

Crushed peppercorns                4 to 5 no.

Fennel Seeds                           ¼ Tsp.

Star Anise                               1 no.

For Seasoning

Ghee                                      2 Tbsp.

Cashew nuts                           3 Tbsp.

Raisins                                   ¼ cup

Desiccated  coconut                 3 Tbsp.

For Garnishing

Chopped coriander leaves        2 Tbsp.

Method:

• Wash and drain the rice and keep it aside.
• Heat ghee in a kadai.  To this, add cashew nuts and stir, till it becomes brown. Remove the cashew nuts. Repeat the procedure with raisins and desecrated coconut. Keep aside.
• Crush together all dry masalas.
• Heat the ghee in a  wide pan, add the crushed spices ,chopped green chilies and crushed ginger and fry for a couple of minutes over low flame.
• Add the washed and drained rice in it and fry for a minute. Add the boiling water and salt to it and stir well
• Close the lid and cook in medium flame for 5 to 10 minutes, cook till water is completely absorbed.
• Remove the lid of the vessel and add some lime juice. Mix well.
• Garnish with cashew nuts, raisins, fried Coconut and coriander leaves
• Serve the ghee rice hot.

Note:

• For Basmati rice   =   1 cup Rice : 2 Cups Water
• For Kaima Rice     =   1 cup Kaima Rice   :   1 ½ cup Water.

•  The rice cooking time may vary depending on the variety of rice. Check in between. If water is not enough or rice isn't cooked, add some hot water and cook till it is done.