Sweet Appam- 250th Post

Appam is a known dish in Tamilnadu. There are different versions of appam and this is very simple version which we make during festivals like Krishna Jayanthi and Kaarthikai.

Ingredients
Wheat flour                          1/2 cup

Maida -                               1/2 cup
Rice flour –                         2tbsp

Jaggery –                            ½ cup

Cardamom powder n-           1/2 tsp.

Baking soda                       – a pinch

Water -
Oil                                     for frying

 Method:

• Add a little water to jaggery and soak for 15 minutes.  Dissolve well and filter it to get rid off any dirt.
• In a bowl , add the flour and powdered cardamom and add the jaggery liquid to it and mix well till you get a consistency of a thick dosa batter or idly batter(Make sure it is not so free flowing. When you drop it from the ladle it should fall slowly). Keep for 30 minutes.
• Heat a oil in a deep frying pan, (Keep a slow fire.)
• When oil hot is enough, take the dough in a small ladle and drop it into the oil.
• Cook one side and then turn the other side.
• Let it fry till it becomes golden brown. Drain it on the paper towel.
• You can make 3 to 4 appam at a time depending on the size of your pan.
•  Repeat the procedure with the rest of the batter and serve hot or warm.

Cucumber Kosambari

Kosumbari is a typical and traditional  veg salad in Karnataka. Make this delicious Cucumber Kosumbari, using this simple recipe from Madappalli.

Ingredients

Peeled and finely chopped English Cucumbers             - 2 cups

Moong dhal                                                         - 1/4 cup 

Finely chopped Green chillies                                – 3 no

Lemon juice                                                     – 1tbsp

Salt                                                                to taste

For seasoning:

Cooking oil                                                - 1 teaspoon

Mustard seeds                                           - 1/4 teaspoon

Asafetida                                                  - a couple of pinches

Cilantro                                                    - 3 tbsp. (finely chopped)

Grated coconut                                          – 3 tbsp.

Fresh basil leaves (optional)                          -  1 tbsp.

Method:

• Soak Moong dhal in water in a bowl for about an hour, drain the water and set aside. Using warm/hot water will speed up the soaking process.
• Add the finely chopped cucumber, cilantro, basil, green chillies and grated coconut to the Moong dhal and mix well.
• In a small pan, heat oil, pop mustard seeds, add the Asafetida and fry for a second. And pour the mixture over the above cucumber mixture; add salt & Lemon juice. Mix well once again.
• The Kosambari is ready to serve.

Bitter gourd Stir Fry

This preparation removes the bitterness of the bitter gourd and you will start like to eat bitter gourd very often. Good for diabetic patients. I bet you would surely like this if you are a fan of bitter gourd.

Ingredients

Bitter gourd                    4 no (Cut into half round pieces and de-seed)

Sweet peppers               2 no

Tomato                        2 no (Cut into small pieces)

Turmeric Powder           ¼ tsp

Chili Powder                1 tsp

Salt                           to taste

Boiled water mix with ½ tsp chili powder, ½ tsp salt.

Seasonings:

Ghee                         1 tbsp

Jeera                         1/2 tsp

Hing                          a pinch

 Method:

• Put the cut bitter gourd pieces in boiled water mixed with spices and keep it covered for 5 Minutes.
• Drain the water after 5 minutes.This will remove the unwanted bitterness a little.
•  Heat ghee in a pan; add all seasonings, when Jeera starts  spluttering add sweet peppers and tomato pieces.
• Fry for few minutes. Then add the bitter gourd pieces in it. Fry it in a low heat.
• Now add the chili powder, turmeric powder, salt into it. Mix it well.
• Lower the flame and let it shallow fry the bitter gourd pieces till golden brown.
• Serve hot with rice and Sambhar. 

 Tip:

Ghee reduces the bitter taste of it little. 

Bitter gourd Stir Fry

Thiru Adi Pooram

Sri Andal

Aadi Pooram is one  of the major festivals celebrated in every Vaishnavite temples. It falls on the Aadi month, in the Tamil calendar, and on the Pooram star. Andal is the incarnation of Bhoomi Piratti and took Her Avatar at Srivilliputhur (http://www.srivilliputtur.co.in/)

Andal wanted to marry Lord Ranganathar (Vishnu at Srirangam). She has composed a number of paasurams (devotional songs/poetry) in praise of Lord Ranganathar. Her paasurams are THIRUPPAVAI (30 Paasurams) and Nachiar Thirumozhi (143 Paasurams).

Aadi Pooram Celebration

Aadi Pooram festival is most famous in Srivilliputhur, the birthplace of Andal .The Aadi Pooram, ten-day festival is celebrated in all Lord Vishnu Temples in all over the world.. Most of the Vaishnavite temples, the first nine days are celebrated with daily recitation of the Pallandu, Thiruppavai and Nachiar Thirumozhi. On the 10th day of the usavam, the THIRUKKALYANAM (marriage) of ANDAL and LORD RANGANATHAR is celebrated. Special pujas are also conducted on this day. It is a belief that if unmarried girls take sankalpam during kalyana utsavam (Lords Marriage) and pray to Goddess Andal on that day (i.e. THIRUKKALYANAM DAY), they will get married soon. . In Temples, all women offer Glass bangles to goddess and those bangles are distributed to all the ladies.
Sri Andal -Srivilliputtur

In Andal's Pasuram

"நாறு நறும் பொழில் மாவிருஞ்சோலை நம்பிக்கு நான்

நூறு தடாவில் வெண்ணெய் வாய்நேர்ந்து பராவி வைத்தேன்;

நூறு தடா நிறைந்த அக்கார அடிசில் சொன்னேன்

எறு திருவுடையான் இன்று இவை கொள்ளுங்கொலோ ?"

The above Pasuram translates to :

To the Lord who lives in the grove-surrounded Maal-irunsolai

I vow to offer a hundred pots of butter today

And a hundred brimming pots of akkara adisal

Will the most praised Lord accept them and grant me my wish?

 The Lord granted her wish even before she could fulfill her vow, and it is said that Sri Ramanujar took it upon himself to offer a hundred pots of akkara adisal, on her behalf, to the Lord of Thirumalirunsolai, a century later, on the day of Aadi puram.   The followers of Sri Ramanujar, continue this tradition and offer akkara adisal to the Lord, on Her behalf, every Thiruvaadi puram.

We all  are celebrating this coming Thiru Aadi Pooram  by preparing “Akkara adisal Thirukannaamuth” and Naivedyam  to ANDAL.

Recipes:

Akkara Adisal 1                                           Akkara Adisal 2

                           

Akkara Adisal - 2

Akkara Adisal  is a minor  variation of Sakkarai Pongal. Srivillliputtur Akkara Adisal  is very  famous.  It is slightly   different from  Iyengar Akkara Adisal, since rock sugar is used instead of jaggery. My friend Mayura gave this recipe. This is really very tasty. 

Ingredients:

Raw rice –                                          1/4 cup

Whole milk                                           3 cup

Half and Half milk                                3cup

 Powdered Rock sugar (Kalkandu) -         1 ½ cup

Cashews –                                         ½ cup (keep aside 1 tbsp.for garnishing)

Almonds –                                         ½ cup (Keep aside 1 tbsp. for garnishing)

Ghee-                                                 ½ cup to ¾ cup

Green Cardamoms -                             10 nos

Cloves                                                  4 no

Nut Meg powder                                  - 1/4 tsp.

Saffron   -                                            2 pinches

Almond flakes –                                   3 tbsp. for decoration

Method:

• Soak cashews and almonds in hot water for 1 hour. Remove the almond skin and grind  it with cashews , slightly roughly. Keep aside.
• Wash the rice and fry it 1 tsp. of ghee.
• Add 1 cups of milk, 1 cup of half and half milk and a pinch of saffron, crushed
• Cardamom.  Cook it in the pressure cooker for 4 whistles. After 4 whistles reduce the stove heat, and again cook it for 5 more minutes.
• Take out from the cooker and smash the rice very well. Keep aside.
• Heat the remaining milks with a pinch of saffron in a slow cooker.  Let it boil for an hours.
•  Transfer the boiling milk to the heavy bottom vessel. Now add the smashed rice, ghee and nut paste to the boiling milk. Stir well. Let it boil for few more minutes in a slow heat.
• Now add powdered rock sugar in it. Stir well and let it cook it in lower heat.
• Fry the nuts, nutmeg powder, crushed cardamoms and crushed cloves in ghee and add it to the Adisal mixture.  Garnish with Almond flakes.
• Now the yummy Akkara Adisal  is ready.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:(Click the Link)

Akkar Adisal -1

Tadka Dhal/Dal Fry

A simple everyday lentil dish that comes from the Punjab, north of India. Tadka is a generic term which refers to adding the spices to the hot oil or Ghee and then adding this Tadka into your dish. Tadka dahl is, low calorie dish and packed with energy.

Ingredients:

Moong dhal (split yellow lentils) -                  1/2 cup

Masoor dal (split red lentils)                          - 1 cup
Turmeric                                                     ¼ tsp.

Green chilies           –                                  5 no.

Grated ginger                                              1 tbsp.

Water -                                                       2 cups
Salt                                                           to taste

Lemon juice                                                 1 tbsp.

Ghee                                                           1 tbsp.

For the tempering:

Butter or Ghee –                                           1 tsp..

Curry leaves –                                               1 stem

Cumin seed -                                                1 tsp.

Chopped tomato –                                         2 tbsp.

Hing -                                                          a pinch

For the garnish

Chopped coriander –                                      1 tbsp

Ghee      /butter                                            1 tsp.

Method:

• Wash the both dals . Heat ghee in a pan and fry the dals for 2 minutes. Add chilies, ginger, turmeric powder and water to the dhal. Cook it in the pressure cooker till the dals are tender.
• Remove the chilies and discard it. Smash the dal well.  Keep aside.
• Take a pan, add ghee. Add the cumin seed, curry leaves and   hing. Once they start crackling add the tomatoes and sauté for 3 minutes.
• Add the dals, salt to the tempering mix well and bring to boil. Let it simmer for 5 more minutes on slow heat.
• Serve hot, garnished with the chopped coriander and ghee or butter.

Handi Vegetable Biryani

 Vegetable Biryani is a  spicy rice dish with vegetables. Biryani are a contribution of the Mughals and that has been adapted by Indians.  This is a simple version of Vegetable Biryani which is served along with Raitha.The saffron aroma makes this dish very inviting. For a quick lunch or to serve your guests in a short notice, this is one of the best dishes. Hope you will enjoy this dish. Here you go…

Ingredients:

Basmati rice                      1 and 1/2 cups

Vegetables                       2 cups (carrot, beans, peas, potato, cauliflower)

Coconut milk                    2 cups

Water                            - ¼ to ½ cup

Tomato                           – 2 no

Ginger paste                    – 1 tsp.

Saffron                                – ½ tsp (soaked in 2 tbsp. of warm milk)

Finely chopped mint leaves    – 4 tbsp.

Coriander leaves                 – 4 tbsp

Unsalted butter                 1 tablespoon

Golden raisins                    2 tablespoons

Blanched, sliced almonds     2 tablespoons

Green chilies                     – 2 no

Butter /Ghee                       2 tbsp

Salt                                 – to taste.

Masalas:

Cinnamon                             – 1″

Cardamom                             – 2

Cloves                                   – 2

 Small bay leaves                 – 3 no

Fennel seeds                        – 1 tsp.

Red chili powder                   – ¾ tsp.

Star anise                           – 1no

Gram masala powder             – ½ tsp.

Method:

 Step 1

• Soak rice for 30 minutes. Wash the rice under cold running water until the water runs clear.  Drain the water and set aside.
• Chop the vegetables into small pieces. Chop, tomato, coriander leaves and mint leaves. Slit open green chili.  Keep aside. 

Step:2 

• Heat a pressure with 1 tbsp. of butter/ghee.  When hot, add, cloves, cinnamon, cardamom and star anise.
• Add the ginger pate and all masala powders. Cook until the raw smell of the spices is gone for about 5 to 6 minutes.
• Now add green chilies, mint, coriander leaves and fry for one more minute.   Add chopped tomatoes and cook till it becomes gravy.

Step: 3

• Heat a 1 tbsp. of butter /ghee in a pan, add bay leaves, , and fry for few seconds. Now Add the chopped vegetables leaves and fry for 3 minutes until it’s half cooked in the ghee. 
• Now add the rice , swallow fry in the ghee for 3 minute . Mix them well.
•  Now add the step 2 gravy in the rice and mix well, so that rice gets coated with all the masala. Turn off the stove.

Step: 4

• Add coconut milk, and water to the rice. Add salt and mix well.
• Transfer it to an electric cooker or pressure cooker.
• If you are using a pressure cooker, cook the rice for one whistle and then remove from heat.
• If you are using an electric cooker as soon as the light turns to warm or the rice is cooked, switch of the cooker. Let it cool.

Step : 5

• Transfer the rice into the Handi or baking vessel.
• Now sprinkle the saffron milk over the rice, 6 to 7 places.  Lastly pour the melted ghee, over the rice.
• Cover and seal with aluminum foil or roti dough. Cook in the preheated oven, for ten minutes at 275°C. Reduce temperature to 225°C and cook for another ten minutes.
• Alternately keep the Handi on a tawa and cook on low heat for fifteen minutes.
• Remove from the oven; decorate with   fried raisins, nuts, and fried bread cubes.
• Serve immediately with Raitha.