Masala Chai (Spiced Tea)

Tea is drunk in many countries of the world, and each one has its own particular ways for preparation and service. Tea can be served hot or cold. India produces and consumes more tea than any other country in the world, except for China, including the famous Assam tea and Darjeeling tea.

In India, chai is available from street vendors called chaiwallahs. These chaiwallahs carry pots of chai and serve it in freshly fired earthen cups that are discarded after use. It is also a family tradition in India to welcome your guests with cups of chai .Each family has their own recipe and preparation method..

This warming beverage is easy to prepare by steeping spices in hot water and milk before adding black tea. It's not as milky as the chai often sold at American coffee bars. To make it richer, add more milk and sugar to taste.

Darjeeling teas are light and refreshing but they do not hold up well to strong spices like cinnamon and ginger. A simple cardamom infusion works well with Darjeeling teas. Nilgiri teas accept flavoring easily and work well for iced chais. Assam has a much more robust flavor and work well for strongly spiced hot chais. Green teas are also used but they do not hold up well to strong spices and must not be boiled or steeped for more than 3 minutes or you will end up with a bitter brew. If you need to avoid caffeine then you have a few options. Decaffeinated teas generally do not have the robust flavor that chai needs. A decaf breakfast blend will offer the best flavor. Another zero caffeine option is Rooibos, an herbal tea that is readily available.

Masala chai (literally "spiced tea") is a beverage from the Indian subcontinent made by brewing tea with a mixture of aromatic Indian spices and herbs.My Friend Mayura makes very tasty chai. Thanks Mayura for the wonderful tip.

Cold "chai"

As an alternative to the hot tea format, several types of cold "chai" beverages have become popular in the United States. These range in complexity from a simple spiced iced tea without milk to a slush of spiced tea, ice, and milk (or non-dairy creamer) mixed in a blender and topped with whipped cream.

Ingredients:

A deep dish container

Water                              – ¾ cup

Whole milk                     – ½ cup (No other milk can be substituted (if you really want the taste of real chai))

Black tea                          2 tbsp. (Tetley ‘s loose tea I am using it)

Sugar                                to taste

Masalas:

 Grated Fresh ginger           1 tsp

Cloves                              2no

 Green Cardamoms             3 nos

cinnamon Powder               a pinch

Method:

• In a mortar, crush the cloves, cardamom pods and pepper.
• Take a small saucepan, add water, crushed masalas, sugar, fresh grated ginger and bring to a boil. Add tea leaves and let it boil one more minute.
• Remove the pan from the heat, cover and keep aside for  5 minutes.
• Take another sauce pan, add the milk and sugar to the pan and bring to a boil . Let it boil in simmer heat for few more minutes.
• Remove from the heat and add the strained tea. Cover and let sleep for 3 minutes.
• Stir the chai, strain it into am warmed teapot or directly into teacups.
• Enjoy with cookies and evening snacks.

 Note:

• DO NOT USE GREEN  LEAF TEA, IT WILL RUIN THE TASTE.
•  Always use fresh ginger (powder or prepackaged cannot be substituted)
• Optional items:  You can use fresh green soanph powder (green dried, not roasted)
• For those who prefer to drink chai without milk, the portion is replaced with water.

Kootu Curry

Madappalli provides you a simple and delicious Kerala dish. . This curry is very famous  in Malabar side.  I made this curry with two vegetables only. You can add any variety of vegetables in it and make this  curry. (You can use Snakegourd, carrots, yam etc.)

Ingredients:

 Raw Banana – 2 no

Black Chenna – ½ cup

Grated Coconut – ½ cup

Jeera – ¼ tsp

Turmeric Powder – ¼ tsp

Crushed Black Pepper -  1 tsp

Salt to taste

Seasonings:

Coconut Oil – 2 tsp

Mustard Seeds – ½ tsp

Grated coconut -

Curry Leaves – few

Red chilies – 2 no

Method:a

•  Soak the Chenna overnight.
• Cook the Chenna with little salt in a pressure cooker. Keep aside.
• Chop the banana in medium size cubes. Cook it in a little water, turmeric powder, black pepper and salt.a
• Grind together cumin seeds and grated coconut.
• Mix together the chenna and the cooked banana. Mix 1 tsp. of coconut oil in it.
• Now mix the grounded coconut in it.
• Cook it in low flame for few minutes.
• Heat the oil, add all seasonings and fry , add to the curry.
• Serve hot with rice.

Coconut Rice

The scientific name for coconut is Cocos nucifera. Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resemble the head and face of a monkey. Nucifera means "nut-bearing.".

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers. If you want to know more about coconut health benefits, Please see the link http://www.coconutresearchcenter.org/

This rice an exciting combination of coconut and plain white rice. In our family Coconut rice is usually prepared during festivals along with array of other delicious preparations. Freshly grated coconuts are also available widely in frozen form mainly in the Asian stores. All these processed form of coconut tastes good, but nothing would beat the fresh coconut taste.

Ingredients:

Uncooked Basmati rice                            – 2 cups

Freshly Grated Coconut                         – 1 1/2 cups

Water                                                – 2 1/2 cup

Salt                                                   to taste

Sugar                                                  ½ tsp.

Seasonings

Coconut oil                                     – 2 tbsp.

Kashmiri red chilies,                          4 whole

Mustard seeds                                – 1 tsp.

Chenna dhal                                  – 1tbsp

Peanuts                                           – 3 tbsp.

Chopped Green chilies                     –  2 tsp.

Chopped ginger                              – 2 tbsp.

Curry leaves                                  – 1 stem

Garnish

Ghee                                           – 1tsp

Whole Black Pepper                      – 5 no

A handful of cashewnuts                   to garnish (optional)

Coriander leaves

Method:

• Cook basmati with water and leave it to cool.
• Heat the oil   in pan. Add mustard seeds now and wait for them to splutter.
• Then add peanuts, Chenna dhal  on it and fry till they turn golden color.
• Now add chopped green chilies, ginger, curry leaves and the grated coconut.
• Sauté on medium /low heat for about 2 minute.
• Add the rice and salt, sugar to the coconut mixture and mix well
•  Fry cashews in the ghee.
• Garnish with fried cashewnuts bits. 

Tips: You can add chopped carrots and  frozen green peas  on it.

Kaarthikai Dheepam Festival

Rows of agal ViLakku in front of every house... this is the image that at once comes to mind when we think of Kaarthikai Dheepam - the festival of lights that is celebrated throughout Tamil Nadu during the month of Kaarthikai (November-December).

Kaarthikai is essentially a festival of lamps. The lighted lamp is considered an auspicious symbol. It is believed to ward off evil forces and usher in prosperity and joy. While the lighted lamp is important for all Hindu rituals and festivals, it is indispensable for Kaarthikai.

At homes Kaarthikai Dheepam greetings and Kaarthikai Dheepam wishes are exchanged amongst family and friends. Females prepare colorful Kaarthikai Dheepam .It is only after the 'Deeparathana' (worship ritual) that the lamps are moved to all the parts of the house and lit to create the dreamy look that enchants everyone.

Vishnu dheepam is also observed as Kaarthikai dheepam by Sri Vaishnavas.Vishnu temples are decorated with Dheepam. Vishnu dheepam is celebrated in SrIrangam temple, Parthasarathy temple and Varadaraja temple. The three Mudhal AzhwArs lit their own lamps in the first verses  of their respective ThiruvanthAdhis and had a cosmic vision of The Lord with Piratti. 

I read  the beautiful article about Karthikai deepam in Anudinam.org. Please see the link

http://anudinam.org/2011/12/10/kaarirul-agartum-karthigai-deepam-dec-10th-2011/

Kaarthikai recipes 

Peanut Urundai                                         appam
                                      

Vadai.                                                      Unni Appam                   

                                   

 kunnuku                                             Unniappam

                   

Peanut pakodas

Peanuts/groundnuts are a favorite time pass for many of us. Peanut pakodas is a very popular and lip-smacking snack from South India. Masala peanuts are the delicacy of Tamilnadu. I often prepare it and serve it as snacks for tea. It’s an easy recipe and you will love it.

I invariably make them in large batches, but the challenge is not making them, it's trying not to eat them all at once! Try this with cashews or almonds too.

Ingredients:

Raw peanuts                       – 2 cup

Corn flour-                             1 cup

Rice flour                              – 1 cup

Red Chili powder                   – 1 tsp

Hing                                  – ¼ tsp

Salt                                  – to taste

Oil                                    for deep frying

 Method:

• Mix the corn flour, rice flour , red chili powder, Asafetida(Hing), peanuts and salt. Sprinkle very little water and mix well. Keep aside for 30 minutes.
• Heat the oil in a large wok or skillet over medium-high heat.
•  A small bit of batter dropped into the hot oil bubbles and rises to the top immediately. Then add the batter-coated peanuts, piece by piece (or by the handful), adding as many as the wok can hold at one time.
• Deep fry the peanuts in hot oil till they turn crispy and golden brown color.
• Repeat with the remaining peanuts. Transfer to paper towels to drain the excess oil. Let cool and store in an airtight container and serve as a snack.

Brinjal Gothsu

All Madurai hotels used to serve steaming hot blobs of ghee laden Venn Pongal with spicy Brinjal Gothsu. This combination always works as the sweet spicy tanginess in the Gothsu compensates for the peppery niceness of the Pongal. Gothsu is an easy, tasty side for Pongal/Dosa and Idli.

INGREDIENTS:

Long Japanese Eggplant                - 1 no OR small Brinjal – 6 no

Moong dhal                                  – 5 tbsp.

Turmeric powder                          – a pinch

Tamarind                                   – a small lemon size

Tomato                                     – 1no (Chopped finely)

Sambar Powder                               - 2 tsp.

Hing                                              - ½ tsp.

Salt                                               to taste

 Seasonings:

Mustard seeds                                     – 1 tsp.

Cumin seeds                                   – 1/8 tsp.

Curry leaves                                   - 2 tbsp.

Cilantro                                          to Garnish.

Method:

•  Wash and dice the Brinjal into 1’’ cubes. Chop tomatoes finely. Keep aside.
• Soak tamarind in water, extract the juice and make 1 cup of tamarind water.
• Cook green gram dhal along with a pinch of turmeric powder and keep aside.
• In a kadai put the oil. When it is hot add mustard and cumin seed. When it pops up add asafetida powder, curry leaves and fry for seconds.
• Now add tomato pieces and cook till the tomato is mushy. 
• Now add Tamarind juice,diced eggplants, Sāmbhar powder, and salt and mix well.
• Cook on medium flame till the vegetable is soft. Then add the cooked dhal. Stir well and allow boiling for few minutes.
• Garnish with chopped cilantro leaves and serve hot with Venn Pongal.

Note:

• Some people make this Gothsu without adding dhal. In such case, if you find the Gothsu is watery, then you can mix one or two teaspoons of rice flour in little water and add to the Gothsu while boiling.
• Normally it would be a little thicker than “Sambar” but thinner than a chutney or dip.
• You can also use mixed vegetables (carrots, peas , potatoes) and make this Gothsu.

Kathirikkai Pitla (Brinjal Gravy)

Pitla is another tasty south Indian dish similar to sambar. We do not use sambhar powder, instead prepare with ground spices and coconut. Brinjal Pitla is a popular dish among Iyengars.

Ingredients

Oil for sautéing             – 1tsp

Brinjal                        – 1 cup  (Chopped)

Toor dal                   1/4 cup (cooked)

Turmeric powder              -1/2 tsp

Peanusts –                2 tbsp (optional)

Tamarind                    a lemon size ( dissolved in water)

Salt                          to taste

Spices for grinding:

Oil                            ½ tsp

Coriander seeds          – 1 tsp

Whole Black Pepper     1/4 tsp

Chana Dal                   1Tbsp

Urad Dal                     2 tsp

Asafetida                  – ¼ tsp

grated fresh Coconut     ½ cup

 Curry Leaves              1 Sprig 

Seasoning/Tadka:

Ghee/Oil                       1 tsp

Mustard Seeds              1/2 tsp

Red chili                        1 no

 fresh Curry Leaves        1 Sprig

Method:

• Cook dhal in a pressure cooker. Keep aside.
• Cook the peanuts in microwave for 5 minutes. Keep aside.
• Wash and dry the Brinjal. Cut into medium size square pieces.
•  Roast all spices for grinding in a tiny bit of oil, add coconut and the curry leaves last and fry until coconut is golden. Cool and grind using a blender into a fine paste with about 1/4 cup of water.
•  Sauté the brinjals pieces with 1 tsp oil, a pinch each of turmeric and salt for 5 minutes and cook the brinjals and peanuts in tamarind water. Bring to a boil and cook until veggies and peanuts are tender.
• When the brinjals is cooked, add the cooked dal &  grounded coconut paste. Combine well. Stir again. Let it simmer on low heat for about 5 minutes. Remove from heat, cover, and set aside.
• For the tempering:  Heat the ghee/ oil, and Pop mustard seeds and curry leaves, red chilies in a teaspoon of hot oil/ghee and pour it over the Pitla.  Cover and let rest for 10 minutes.
• Serve hot with plain rice with other vegetables dishes.