Saturday, November 29, 2014

Vegetable Naartam Pazha Sadam - Citron Rice With Vegetables

Ripe and juicy Naartam Pazham / Herale Hannu / Citron is ideal to prepare this 'Variety Rice'. It is prepared similar to Lemon Rice and it has a unique taste and flavour. The addition of vegetables makes it a delicious one - dish meal.

Naartam Pazham  / Ripe Citron - 1 

Rice - 2 cups

Carrots ( Chopped ) - 1/4 cup

Beans  ( Chopped ) - 1/4 cup

Capsicum - 1 (Chopped )
Onion - 1 ( sliced )
Naartam Pazham  / Ripe Citron - 1 
Salt - 1 tsp
Sesame oil - 1 tbsp
Mustard seeds - 1 pinch
Black gram dal - 1 tsp
Bengal gram dal - 1 tsp
Peanuts -  2 tbsps
Red chillies ( broken ) - 1
Green chillies ( Chopped ) - 2
Asafoetida - 1 pinch
Turmeric powder - 1 pinch
Curry leaves - a few
Coriander leaves - for garnishing
1. Wash and pressure cook rice in 4 cups of water and allow to cool.
2. Wash and chop carrots, beans, capsicum and onion.
3. Heat oil in a kadai and add the mustard seeds.
4. When it splutters add black gram dal and Bengal gram dal.
5. When the dals start turning into a golden colour add the peanuts and fry till they crack.
6. Add broken red chilly, chopped green chillies and the curry leaves.
7. Add chopped onion and cook till it turns reddish in colour. Keep the flame low so that the seasoning does not get burnt.
8. Add turmeric powder followed by the rest of the vegetables.
9. Saute till the vegetables are done, but remain crisp.
10. Stir in salt and cook for two more minutes.
11. Cut the Citron and squeeze in only the juice. (Take care to remove the seeds )
12. Switch off flame. 
13. Fluff up the cooked rice and pour in the prepared Citron - vegetable mix.
14. Gently blend together evenly without mashing up the rice.
15. Garnish with chopped coriander leaves.

Enjoy the flavoursome Vegetable Naartam Pazha Sadam with any raita of your choice.

Monday, October 20, 2014

Aranmanai Laadu - A Special Sweet Ball prepared with Bengal Gram Dal


 I have been wanting  to prepare the traditional Aranmanai Laadu from a very very long time. The recipe is from the well known cook book SAMAITHU PAAR by Meenakshi Ammal - an inseparable gift, which was given to me during my wedding about four and a half decades ago. I do not know how or why Aranmanai Laadu ( meaning Palace Laadu ) got its name. But the heavenly aroma that it emanates during the preparation is enough to vouch for the royalty of the 'golden'  Aranmanai Laadu
Bengal gram dal - 2 cups
Powdered sugar - 2 cups
Ghee - 1 cup + 2tbsps
Fresh Coconut gratings - 1/2 cup
Cashew nuts - 1/4 cup
Cardamom - 4
Edible camphor( Pachchai karpooram ) - 1/2 a pinch
1. Heat 2 tbsps of ghee and roast the cashew nuts and coconut  gratings separately till they are golden brown in colour. Keep them aside. 
2. Powder cardamom and edible camphor together and keep aside.
3. Wash and soak Bengal gram dal for two hours.

4. Drain the soaked dal and grind it into a very thick batter.
5. Heat one cup of ghee in a thick bottomed kadai and add the batter to it.

6. Roast the batter on low flame till all the moisture evaporates.
7. Keep stirring using a spatula till the whole mass crumbles.

8. Add powdered sugar and blend well and switch off flame. I also added two table spoons of plain sugar for texture.
9. Mix in the roasted nuts and cardamom powder and blend well .

10. Take a scoop of the mixture and firmly shape it into a badminton ball size Laadu

My husband suggests that an addition of more nuts like pista and badam, raisins and saffron strands to Aranmanai Laadu  will doubly justify its name ! 
Share the flavoursome Aranmanai Laadu with your near and dear ones and enjoy the HAPPY DEEPAVALI  celebrations.