Tomatillo chutney/Pacha Thakkali Chutney

The Tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine. The tomatillo is also known as the husk tomato, jam berry, husk cherry, Mexican tomato, or ground cherry.

Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.

This is a very simple recipe which can be made within 5 minutes. Simple, tasty and quick recipe -go ahead and try it.

Ingredients:

Tomatillos

Tomatillos                      -  4 no

Urdh dhal                       – 2tsp

Chenna dhal                    – 2 tsp

Coconut (grated)               -2 tsp

Red chilies                        - 5no

Hing/ Asafetida                    - a pinch

Oil                                  - 2 tsp

Curry leaves                     - 1 sprigs (optional)

Salt                                  to taste

Method

• Chop Tomatillos very finely. Heat 1 tsp of oil and stir fry the tomatillos till its raw smell goes away. Keep aside.
• Heat1 tsp of oil, add Urad dal, red chilies and Hing .When dal turns golden brown, add curry leaves, grated coconut and switch it off.
• Grind everything together along with salt to a coarse paste. Do not add too much water. It should be thick.
• Serve with hot rice, dosa, Idly.

Gobi Manchurian ( Cauliflower Manchurian)

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. A wonderful blend of easy Chinese cooking with a dash of Indian spices thrown in!. Gobi Manchurian is also famous and known as a Cauliflower Manchurian. You can easily find the Gobi Manchurian in any restaurant menu. Gobi Manchurian is also one of the ultimate party food. Learn How to make Gobi Manchurian(especially without garlic and onion)  and make your party an exceptional one

Ingredients:

For Gobi Manchurian florets

Cauliflower                            – 1 medium sized cut into medium sized florets

All Purpose flour  Or Maida         – ½ cup

Cornflour                               - ½ cup

Ginger Paste                        –  1 tbsp

Red chili powder                     – 1 tsp

Cooking oil                          – to  deep fry

Red color                            – few drops

Salt                                      – to taste

 Method:

• Wash the cauliflower and steam cook the flower for few minutes and keep aside.
• Combine together all-purpose flour,red color, corn flour, red chili powder, salt , ginger paste and a little bit of water to form a batter thick enough to coat each cauliflower floret.
•  Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.
• Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.

Fried Cauliflower

For Gobi Manchurian Gravy

Cooking oil                                    as needed

Julienned ginger                            1 tsp

Mixed color capsicums                  1 cup (cut into1/2’ pieces)

Shredded cabbage                        1/4 cup

Sweet and sour sauce

Red chilli powder                          1/2 tsp

Chopped green chillies                  1 tsp

Green chili sauce                           1 tsp

Soy sauce                                    2 tbsp

 Organic Tomato sauce                  3 tbsp
Sweet and sour sauce                  2tbsp 

Vinegar                                      1 tsp

Hot water                                 ½ cup

Corn flour                                  1tsp

fresh coriander leaves, finely chopped for garnish

Method for Gravy:         

• Fine chop the  capsicums, green chillies.
• Heat oil in a wok add green chillies, ginger paste, capsicums and cabbage . Saute for a while.
• Now add a soy sauce, sweet & sour sauce,chili sauce , tomato sauce and vinegar .  Mix them well.
• Pour hot water in it. Let it  boil for 3-4 minutes in a low flame.
• Now add a fried cauliflower florets in it.
• Dissolve 2 tablespoon of corn flour in a cup of normal water and add in a pan. Mix them properly. Cook it on low flame for 1 minute.
• Saute again for 3-4 minutes to absorb excess water of any and switch off fire when it is semi dry/saucy Consistency has reached.
• Garnish with freshly  chopped coriander leaves and serve hot with Indochinese noodles or vegetable fried rice.

Pineapple sathamudhu

Being a pineapple lover, I used to make this Sathumamuthu very often. I always call it “Katta Meeta Sathumamuthu”. This rasam will earn a lot of appreciation for you - so good it is!

 Making Sathuamuthu in Eeya Sombhu

Eeya sombu Saathuamuthu or rasam is the sole discovery of Tamil Brahmins.  When entire Greece Empire was dying because of excessive lead (Eeyam), related diseases our great ancestors discovered Eeyam + Tin and other metals making it as an alloy. The shape of Eeya sombu is peculiar compared to any other kitchen utensils.  It will have a narrow opening at the top, helps in retaining the flavor of rasam for a longer duration, little taller than its base or diameter to withstand little careless ness by the cook.  Similar discovery by our good old people are the mavadu in long Jadis. Vatha kolambu in kachatti (Kal satti a stone ware). We must enjoy all traditional things by experience only. Kumbakonam is the place in South, where we can get ஈயச்சொம்பு even today.

Eeya Sombu

Ingredients: 

Finely Chopped Pineapple                     – 1 cup

Tovar dhal                                        – 2 tbsp.

Finely chopped tomato                       – 1 no

Green chilies                                    – 1 no.

Grated ginger                                      1tsp.

 Sathamudhu podi                            – 2.5 tablespoons

 Salt                                                to taste

Asafetida powder                               – ¼ tsp.

Lime juice                                      – 1 tbsp.

Curry leaves                                     1 stem

 Chopped Coriander leaves                   – 1 tbsp.

To tamper:
Ghee                                             -1 tsp
Mustard seeds                               -1/2 tsp.
Jeera                                           -1/2 tsp.
Black Pepper                                 – ¼ tsp.

Sathuamuthu powder                       - ¼ tsp.

Method

• Pressure cooks the toor dal with a pinch of turmeric powder and keep aside.
• Cook together chopped tomatoes, pineapple pieces, a few coriander leaves, curry leaves with 1/2 cup water till they turn soft and blend the mixture using a hand blender to a smooth paste.
• Shift the above pineapple paste into the eeya sombu.
• To this add green chili, grated ginger, rasam powder, salt, hing and cooked dal mixed with 3 cups of water.
• Let the Sathuamudhu boil till the raw smell of Sathumamuthu powder goes and the Asafetida smell comes out well.
• Chop the curry leaves and coriander leaves finely and add them. Switch off the stove.
•  Tamper and add lime juice.
• Top with finely chopped coriander leaves & pineapple pieces. 

 Note:

• Always keep an eye on the eeya  vessel when you make rasam. Let it boil only in low flame. Otherwise the vessel will melt!
• Switch of the gas when you see froth forming on top.

Elumichai sathuamudu( lemon rasam)

Saathuamuth is a staple south Indian sour soup which is done in most South Indian homes, almost every day. Rasam is made in many different ways using different ingredients like Tamarind/ Tomato/Pineapple/ Neem leaves and many more… and each one of them has its own distinct flavor. Lemon Rasam is my favorite one and it can be eaten mixed with rice or drunk as it is. 

Ingredients

Toor dal                                        – 1/4 cup

Turmeric powder                           – ¼ tsp.

 Chopped Tomato                          – ½ cup

Lemon                                          – 1 no

Curry leaves                                -2 strings

Chopped ginger                           – 2 tbsp.

Asafetida powder                        ½ tsp.

Rasam Powder                              2 tbsp.

 Chopped coriander leaves             – 4 tbsp.

Salt to taste

Seasonings:

Ghee                                          1 tbsp.

Curry leaves                                  – 1tsp

 Black Peppercorns                        – 1 tsp.

Jeera                                         - ½ tsp.

Rasam powder                            -1/4 tsp.

Method:

• Wash and pressure cook the Toor dal adding a pinch of turmeric powder.
• Transfer the cooked dhal in the sauce pan; add Rasam powder, chopped tomatoes, green chills, ginger, Hing, and salt, in it.  Let this cook for 5-10 minutes.
• Add 1 cup of water to it. Simmer the stove and let this cook for 4 more mins.
• Heat ghee in a frying pan, fry all seasonings and add to the prepared Rasam.
• Transfer to a serving bowl and add juice extracted from 1 lemon.
• Garnish with chopped cilantro and serve hot.

Thippili Sathuamudhu (Long Pepper Rasam)

Botanical name for long pepper is Piper Lon gum.  The bark of the plant is called Kandan Thippili and the dried fruit is called Arisi Thippili.

More details about Thippili. Here you go …

http://www.tattvaloka.com/magazine/january-2011/article/pippal-thip http://www.theherbdepot.com/uses-of-herbs_piper-longum-to-blow-away-your-illnesses-10-benefits-of-long-pepper_162.htmlpili

Kandan and Arisi Thippili

 This Sathuamuthu is traditionally prepared to alleviate gastric issues .This sathumudu (Rasam) is very effective remedy for common cold and cough and body aches.

Ingredients

Tamarind                                       a small lemon size

Salt                                                to taste

Coriander leaves 

Roast and grind to  Powder

Kandathippili                                 4 sticks

Arisi Thippili                                  4-5 grains

Dry ginger powder                      1 tsp

Black pepper                                1 tsp

Jeera/cumin                               1 tsp

Red chillies                                 4 no

Toovar dhal                                1 tsp

Asafetida                                   1/2 tsp

 curry leaves                              Few

Turmeric                                    a pinch

For seasoning:

Ghee                                       1tbsp

Mustard                                  1/2 tsp

Black Pepper                            ¼ tsp

Jeera                                        1/4 tsp

Red chili                                   1 no

Curry leaves                             few

 Method:

• Soak tamarind in 1 cup of hot water, squeeze out the juice and discard the pulp. Keep aside.
• Heat up a small pan and dry roast all above items and dry grind coarsely. (This powder can be made in excess and store for few days in an airtight container).
• Stir the ground powder into the tamarind water.
• Add salt into it and cook on medium heat until the raw smell of tamarind disappears (about 8 min). Add 2 cups of water.
• When it begins to boil, remove from stove.
• Temper with all seasonings in ghee. Garnish with fresh coriander leaves.
• Rasam can be served with rice or as a soup.

Neem Sathuamuthu- Veepampoo Rasam

Neem Rasam

Neem Flower

All parts of neem tree (the sacred tree of Hindu religion) have medicinal value. Neem flowers are known for improving digestive health and are used in Indian cooking. Neem flowers are available in fresh, dry or powder form. They are roasted, boiled and fried for use in sauces and rice dishes. Neem honey, also used in cooking, is extracted from neem flowers.

Read more: http://www.livestrong.com/article/159090-uses-of-the-neem-flower/#ixzz1P7z6FXlP

In my sister’s home, she has a Neem tree at her house. My mom used to collect the flowers, wash it, dry it in the sunlight and store for future use.

This Neem rasam is slightly bitter in taste, but it is very good for health.

Ingredients:

Tomatoes chopped                     – ½ cup

Tamarind extracts water               – ½ cup

Turmeric Powder                          – 1 pinch

Salt                                               to taste

For the Rasam powder:

Roast; coarsely grind the following into a powder.

Pepper                                          – 1/2 tbsp

Cumin seeds                                   – 1/4 tbsp

Coriander seeds                               – 1/2 tsp

Red chilies                                        – 2no

Seasonings:

Ghee                                               – 2 tbsp, 

Coriander and Curry Leaves

Mustard                                              1/4tsp.

Asafetida                                             ½ tsp

Dried Neem flower                                  – 3 tbsp

Method:

• Soak tamarind in hot water and extract the juice. Boil together with chopped tomatoes, turmeric, rasam   powder and salt. Let it boil for few minutes.
• In another pan, add 1 tbsp of ghee and fry the seasonings and mix with rasam.
• Take a tbsp of ghee and fry the dried neem flower (vepampoo) until dark brown and crispy.
• Add this in the hot rasam and mix well, add chopped coriander leaves, tomato pieces and mix well.
• Now, rich aroma of Vepampoo Sathuamuthu invites all to dining table.
• It tastes divine, when it is served with hot ghee and white rice and fire roasted pappad.

Masala Dosa

A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, and spices. It wraps the dosa around potato curry or sabji.

Before it was invented, plain dosa was served with potato curry  without onions in a separate cup. During a shortage of potatoes method was created in which potato was mashed and sautéed with onions together with other spices. This was then placed inside the dosa instead of in a separate cup in order to hide the onions, which are not eaten by orthodox Hindus and Jains. This came to be known as "Masala dosa", from the sautéing of spices (masala) during the preparation of the bhaji.[ http://en.wikipedia.org/wiki/Dosa}

There are varieties of dosa available in the hotels. But if you ask me, nothing can beat the old classic, 'Masala Dosa'. Masala Dosai is the favorite for many not only in Tamil Nadu but throughout India and even indeed popular all over the world .Paddy loves it.

  Ingredients

Dosa Batter                       2 cups

Potato Masala

Ghee                                4 tbsp

Coconut chutney

 For Coconut chutney: Grind 6 tbsp of coconut with chutney dhal, ginger, and salt.  Keep aside.

For Dosa Batter:  Masala dosa is made with the same batter and technique as the plain dosa but has stuffing  of chutney and potato curry.  Please see my previous Dosai recipe.

For Potato Masala:

Potatoes                             10 no

Green chilies                        4 no

Jalapeno                             1 no (optional)

Curry leaves                        1 stem

Turmeric powder                 ¼ tsp.

Grated ginger                     1 tsp.

Chopped cilantro                   2tbsp

Salt                                   to taste

Seasonings:

Oil                                   1 tsp.

Cumin seeds                     ¼ tsp.

Method of Potato masala

• Pressure cooks the potatoes. Drain and remove skin and mash it. Set aside.
• Heat a sauce pan over medium heat, heat the oil. Add the cumin seed, when it sputtering, lower the heat add the turmeric, ginger, curry leaves and sauté for one minute.
• Add the potatoes, salt mix well and simmer on low for 2 minutes.
• Mix in the chopped cilantro.
• Now Potato masala is ready for stuffing g. Set aside.
  
  
  

  

  Potato Masala

  
  

To prepare the Masala dosa: 

• Follow my dosa recipe for cooking the dosa  until underside of the dosa has a golden red color.
• Reduce the heat and spread 1 tsp of chutney evently  over the top of the dosa
• Then  spread 2 tbsp of potato  curry over the half of the dosa.
• Roll it like cylinder shape.
• Dribble ½ tsp of ghee mixed oil on top of the dosa and serve immediately. 

Note:

• Some people prefer serving the chutney on the side, but I like it cooked inside the dosa.
• Instead of chutney ,  you can spread Milghai powder (Gun powder) over the top of the dosa.

Masala Dosa