Saturday, August 30, 2008
I have heard of a gigantic cousin of my grand father who used to consume a basketful of vadais at one sitting as he chatted with his friends. Just imagine the plight of the old aunt who had to grind the enormous quantities of the vadai dough in those ‘pre- electric mixer’ days!
INGREDIENTS: Bengal gram dal - 2 cups
Red chillies - 4
Ginger – 2 inch piece
Asafoetida – 1 pinch
Curry leaves – a few
Fresh grated coconut- ¾ tea cup
Salt – 1 1/2 tsp
1. Soak Bengal gram dal with red chillies for half an hour.
2. Grind ginger, asafoetida and the soaked chillies with little of the soaked dal.
3. Now add the remaining soaked and drained dal and salt to the mixer and grind into a coarse mixture. Do not add water, as the mixture should be thick.
4. Mix in the grated coconut and shredded curry leaves into the dough. The vadai mixture is now ready.
5. Heat oil in a kadai.
6. Take ¾ tablespoon of the vadai mixture and shape into a small ball using your hand.
7. Keep the ball on the palm of one hand, and lightly press and flatten with three fingers of your other hand, giving the vadai the shape of a turtle’s back.
8. Drop it in hot oil and immediately decrease flame. Frying on high flame will cook the outer parts faster, and leave the insides uncooked.
9. When the vadai looks cooked, increase heat and continue to fry till it is golden red in colour.
10. Vadais can be cooked in batches of six or eight.
Enjoy them plain or savour it with mint or coconut chutney.
This is the traditional Ama vadai prepared for festivals or as prasadam /offering to Gods.
Add chopped onion, grated carrot, mint leaves, garlic and cinnamon to the vadai dough to make Party Vadais.
Cumin seeds - 1 tbsp
Thursday, August 28, 2008
Monday, August 25, 2008
Saturday, August 23, 2008
Friday, August 22, 2008
Three more awards ...
I visit TOM often for traditional Karnataka recipes, and a flavour of homeland. Lakshmi patiently transalates most ingredients in at least a couple of languages, such as....
You need split pigeon peas/togari bele/toor dal/arhar ki dal to to make holige ...
or ....Roast Chickpea/hurgadale/bhuna chana dal.....
or .... avalikayi gojju/cluster beans gojju goes well with joalada/sorgum flour rotti and dose ...
Check out the complete menu card here.
Wednesday, August 20, 2008
Tuesday, August 19, 2008
Monday, August 18, 2008
Saturday, August 16, 2008
Usili is a dry preparation with dal and vegetables. Dal in the form of usili, is a pleasant change from the usual liquid and mushy forms such as sambar. Paruppu Usili is served as one of the curries in feasts.
One of our friends, who happens to be a media celebrity, loves this dish very much. As his career demands him to be trim and slim, he is very careful about his meals. Since he has taken a liking to this dish, he relishes a bowlful of the Usili and washes it down with a glass of buttermilk. That is it, and he is done with his lunch!
Tur dal (Red Gram Dal) – ½ cup
Dry red chillies – 4
Asafoetida – 1 pinch
Salt -3/4 tsp
Finely chopped Kottravaraikkai (Cluster beans) – 1 cup
Turmeric - 1 pinch
Cooking oil - 2 tbsps or more
Mustard seeds – ½ tsp
Urad dal (Black Gram Dal) – 1 tsp
Curry leaves –a few
1. Soak both the Red Gram and Bengal Gram dals along with the dry red chillies for ½ an hour.
2. Cut cluster beans finely, and cook with enough water and a pinch of salt and keep it aside.
3. Drain the soaked dals and chillies thoroughly, and grind along with asafoetida and salt, into a coarse mixture. Take care not to over-grind into a paste.
4. Heat oil in a wok and add mustard seeds.
5.When mustard splutters add black gram dal and roast till it is golden in colour.
6. Next add turmeric powder, curry leaves, followed by the cooked cluster beans.
7. Sauté till water evaporates, and the beans are dry, then add the ground dal mixture and mix thoroughly.
8. Spread the whole mass evenly inside the wok and cover with a lid.
9. Cook over low fire for about 3 minutes, until the dal is cooked.
10. Now remove lid and turn the vegetable and dal mix and again spread it evenly inside the wok and continue to cook in low fire, this time without the lid.
11. Keep turning and spreading out the dal and vegetable mixture until finally the whole mass breaks up and crumbles into a sandy textured mixture, giving out a pleasant aroma.
12. Paruppu usili is now ready. If you like a slightly crunchy texture, you can add a little more oil and roast as long as you wish till it becomes sandy and gives out a pleasant aroma!
A mixed vegetable Paruppu Usili can be prepared by sautéing minced onions, capsicum, carrot, peas and cabbage before adding the ground dal. Vendhaya Keerai (Fenugreek leaf ) Paruppu Usili is a very healthy and popular dish.
Follow step 1 and 2.
3. steam the coarsely ground dal for fifteen minutes.
Next follow step 4, 5 and 6.
7. Crumble the steamed dal and add it to the vegetable seasoning.
8.Keep stirring till the Usli becomes dry and crumbly.
Friday, August 15, 2008
Pachidi is prepared with raw vegetables and curd, and acts as cooling side dish, when served along with spicy food. Sometimes vegetables like pumpkin or potatoes are boiled before making the pachidi. Fried ladies finger (Okra) pachadi is a delicacy too. Cucumber Pachidi is the most commonly prepared pachadi and very easy to prepare.
Once when I added some grated carrot to the Cucumber Pachidi my little granddaughter exclaimed “National Pachidi”. She was just learning about everything national – national bird, national animal, national flower –at her play school. I was amazed at her sharpness when she identified the colours of the National Flag in this dish. I wish to dedicate this recipe to my cute little granddaughter who has also christened the dish as NATIONAL PACHIDI.
Curd -1 cup
Salt – ½ tsp
Coriander leaves – a few
Cooking oil – ½ tsp
Mustard seeds – 1 pinch
Method:1. Grate cucumber along with the green skin, add salt and leave it aside.
2. Scrape and grate the carrot in another bowl.
3. Squeeze out the grated cucumber and add it to the carrot.
4. Add curd and blend well.
5. Season the Pachadi by spluttering mustard seeds in hot oil.
6. Decorate with coriander leaves.I did not have the heart to spoil the 'National' effect by adding the seasoning for the photo. Refrigerate and serve if you want it really cool.
HAPPY INDEPENDENCE DAY!
Tuesday, August 12, 2008
Monday, August 11, 2008
Enjoy as a side dish with the main course.
Care has to be taken while cutting the yam to prevent itching and irritation. A thin coating of oil on the hand, or rubbing the hands with tamarind juice will help. A friend who tried in earnest to help out in the kitchen, created a ruckus when she saw what she thought was her skin peeling off after cutting marrows. It’s just the juice of marrow that had dries into a thin film on hands, which can be virtually peeled off! Beet roots and Raw Bananas will leave a black stain on the finger tips after cutting. Guarding your hands before chopping vegetables prevents a lot of unpleasantness after good cooking. Happy cooking without stains and pains!
Ash gourd -1 cup
Drumsticks - 1 cup
Elephant Yam – 1cup
Carrots -1 cup
French Beans – 1 cup
For the gravy:Curds – 1 cup
Freshly grated coconut – 1 cup
Green chillies – 2
Salt - 1 ½ tsps
Coconut oil – 2 tsps
Curry leaves – a few
1. Grind grated coconut and green chillies into a smooth and thick paste.
2. Boil the chopped vegetables with just enough water and salt, to ensure that the shape of vegetables is retained, and water is evaporated. Avoid overcooking the vegetables into a mash!
3. Heat coconut oil in a pan and add the curry leaves.
5. Add the cooked vegetables and salt and toss till you get a pleasant aroma.
6. Remove from flame and mix in the curd.
Enjoy this a side dish or a curry.
AVIAL - Variation 2 - with gravy
The ingredients for this avial are the same as above. The only additional ingredients, in this Avial are 1tsp of rice flour, and additional cups of water.
2. Grind grated coconut and green chillies with a tea spoon of rice flour.
3. Mix the ground paste with curd, and an additional cup of water.
4. Remove the boiling vegetables from the flame, and mix in the coconut-curd paste.
5. Add salt to taste, if required.
6. Set this on a low flame again. Simmer up to boiling point, and immediately remove from flame.
Note: Over boiling causes the curd to break.
7. Heat the coconut oil, fry the curry leaves, and season the Avial.
Enjoy with aapam, adai , steaming hot rice or puligare.
Thursday, August 7, 2008
First awards and two at the same time! Totally unexpected, and what joy! Chitra Amma was very thrilled too. Usha and Srimathi - Thank so much from both of us.
I have been seeing pictures of these awards on so many sites, and was wondering what they are all about. Now I know. These remind me of chain mails that we used to send during our school days ...remember those blue inland letters? Friends used to buy them in stacks, just for the chain mails. I was never a great fan of chain letters, and was always the spoil-sport who took great pleasure in breaking those chains. This time however, is different. Receiving these awards, has pushed me to look up as many blogs as I could between work and work! I did enjoy visiting so many varied sites that I had bookmarked earlier, and found some nice new ones too. I wish I could send these awards to many more sites, but have carefully followed the rules, and numbers specified! I am not going to list the rules here.You will have to track back sites on the chain to find out. That's fun, as you again get to see many more ! I would not mind if you did not have time, inclination or energy to pass these awards on... but I do guarantee that its good fun!
Thanks to Usha of Veg Inspirations for sending the Blogging Friends Forever award.
I am happy to send them to:
A & N of Delectably yours . Check her James Bond style Pitle.
Teresa of Mexican-American Border Cooking If you have kids you must see this.
Rashmi of En Vittu Virundhu . Try this unusual and yummy sweet!
Sireesha of Mom's Recipes . Ever heard Dahi Vada without oil?! The health conscious will cheer!
Sanhita of Taste Buds . Here is a nice 'seedha-saadha' ridge gourd.
Shreya of Mom's cooking .Check her Rasam exotic !
I've never met any of you, but you are my blogging friends forever - for sure! Maybe we will meet someday!
Thanks to Srimathi of Few Minute Wonders for sending me the Brilliant Weblog
I would like to pass on these awards to:
Jenn - The Leftover Queen Jenn needs no introduction. She is the power behind Foodie BlogRoll widgets on so many sites! Thanks Jenn . Really appreciate all your good work in bringing foodies together.
Teresa of Mexican-American Border Cooking Teresa's site has wonderful recipes, and photos. Her writing style and sense of humour is great. Don't miss the Little Fat Girls post!
Lakshmi of Taste of Mysore. I could just stare at the images on her header forever. Mysore nostalgia ....sigh.
Drew of How to cook like your Granmother . Photos, photos, and more photos! Drew has wonderful presentation and very interesting recipes - even how to make garlic salt!
Ramki of One Page Cookbooks. Just check his site to know what's great about it!!
Asha of Foodies Hope . Whoa! Asha does everything in plenty. I dont know anybody who cooks so much, or blogs so much, or comments so much, or expresses so much! Waiting for you to come back soon Asha.
V K Narayanan of My Dhaba One can channelise all the postive energy of foodies for something so much meangingful. Kudos to you VKN, and all the very best!
Now I am off to make 'cooker bisibele bath' for lunch!
Friday, August 1, 2008
My sister shuns Milagu kozambu during dinner. She is terrified by the affliction of hunger pangs which would wake her up in the middle of the night. If you take a liking to the colour, taste and flavour of milagu kuzambu, you could savour it with hot rice and ghee, just like any other kozambu. A mixed vegetable salad, roasted papad, or a pachhadi (yoghurt dip) can make a delicious combination.
MILAGU KOZAMBU or BLACK PEPPER GRAVY
INGREDIENTS:Black pepper - 2 tbsps
Cumin seeds – 2 tbsps
Tur dal (Red gram dal) - 2 tbsps
Dhania (Dry coriander seeds) – 2 tbsp
Asafoetida – 1 pinch
Curry leaves – a handful
Dried red chilly – 1
Salt – 2 tsps
Tamarind - a small lemon sized ball of tamarind
Sesame oil – 2 tsps
Mustard seeds – ¼ tsp
Urad dal (Black gram dal) – ½ tsp
1. Heat ½ tsp of oil. Add asafoetida and pepper and roast.
2. Next add cumin seeds, coriander seeds, tur dal, and red chilly and roast till the pepper cracks and the dal becomes golden in colour.
3. Add curry leaves and roast till it splutters.
4. Add the tamarind and remove from flame.
5. Allow the ingredients to cool, and then grind them finely. Add a 1 cup of water and salt and grind into a paste and set aside.
6. Heat oil in the now empty pan and add the mustard seeds and allow it to splutter.
7. Add urad dal and roast it till golden in colour.
8. Now add the ground paste with 1 more cup of water and salt.
9. Boil till the kozambu thickens and the aroma triggers off your digestive juices.
10. Remove from flame and serve with piping hot rice and a dollop of ghee.