Sep 27, 2008

Vegetable Burghoul

Parboiled wheat commonly known as burghoul or bulgar in middle and near Eastern countries, it is a precooked product, so it is ready to consumption. It is produced from durum wheat. Burghoul wheat is basically whole wheat that has been washed, steamed, dehulled, parched or dry-cooled, cracked, then sifted into various forms. The people of the Middle East never had an abundance of fuel so they had to find a way to shorten the cooking time for their meals. They took the wheat berries and steamed them, then dried them in the sun. Here i used brown Burghoul.

Burghoul wheat - 1/2 cup
G.chilly(bombay) - 4 nos
Ginger - 1/2 inch
Garlic - 3 pods
Onion(meduim size) - 1 no
Beans,carrot,peas,potato,capsicum[chopped] - 1.5 cup
Curry leaves - 2 stalks
Coriander leaves (chopped ) - 1/2 bunch
Mint leaves (chopped) - 6 stalks
Tomato (chopped) - 2nos
Bengal gram - 1 tsp
Cummin - 1/2tsp
Mustard - 1/2 tsp
Salt - (as per taste)

Grind g.chillies, ginger & garlic. Drop oil into a pan, add mustard, let it spluts, following it add cumin seeds & Bengal gram, onion, curry leaves & salt, add the grinded paste and stir it, Add chopped mint & coriander leaves, following this add all the chopped vegetables one by one, finally add tomato. Let it cook for a while, after the vegetable becomes soft add 11/2 cup of water, while the water gets boiled add burghoul wheat slowly & mix it well with vegetablesClose it with lid for abt 10minutes in sim. After removing the lid stir it for some seconds. Now it’s ready to eat..

Sep 26, 2008

Nannari Kirni Fruit

Kirni pazham called musk melon in English. It is good for intestines & also gives coolness to the body. Here I used badam pisin & nannari which gives coolness to the body.

Musk melon – ½ cup
Nanari syrup - 1tbs
Soaked Badam pisin – 1 tbs
Lemon juice – ½ tsp

Cut the melon and scoop it by spoon. Take this scooped melon in a glass. Add nanari syrup, badam pisin and lemon juice one by one and mix it well. Have this coo………l drink.

Sep 25, 2008

Chettinad Paruppu Urundai Kuzhambu

It is popular cuisine in chettinadu. They prepare this spicy & the taste will be yummy. I love this Urundai kuzhambu.

Shallots (small onion) - 15 nos
Garlic - 5 pods
Tomato - 2 nos
Tamarind - (lemon size)
Sambhar powder -1/2 tbs
oil - as per need
Salt - as per taste
Red chilli - 10 nos
Dry coriander seed - 2tsp
Cummin - 1/2tsp
Fennel seed - 1 tsp
Poppy seeds(khus khus) - 2 tsp
Idlirice - 2 tsp
Coconut (grated) - 1/4 cup
Curry leaves - 4 sstalks
Mustard - 1 tsp
Fenugreek - 1/2tsp
Fennel - 1/2 tsp
Currry leaves - 2 stalks
Onion medium ( chopped) - 2 tbs
Garlic (chopped) - 3 nos
Coariander leaves - 1/2 tbs
Red chilli - 5 nos
Fennel seed - 1/2tsp
Cummin seed - 1/4 tsp
Bengal gram - 1 cup
Salt - as per taste

Soak Bengal gram for 2 hours & drain it. Now grind the remaining ingredient from table 5(Red chilli,Fennel seed,Cummin seed,Bengal gram,Little salt), finally add Bengal gram and grind it again like vada batter. Now add items from table 4 ,chopped onion, garlic & coriander leaves to the batter. Make a small lemon size & steam it for 5-7 minutes after it gets cool keep aside.This is kola urundai.

Soak tamarind, take juice & keep aside.Now dry roast the idli rice till it become brown,remove it from kadai then add little oil, roast the remaining ingredients from table2(Red chilli,Dry coriander seed,Cummin,Fennel seed,poppy seeds,curry leaves0 & grind it with coconut in paste form. Pour oil in a kadai add mustard, let it spluts; add one by one from table 3(mustard,fenugreek,fennel,curry leaves) then add vertically slited onion & garlic, saute till it becomes golden colour. Add tomato, saute it till it gets mashy. Now add tamarind juice, grinded paste, sambar pdr & salt. Let it boil well for a few minutes till raw smell goes, add the kola urundai, leave it for 2 minutes & switch off the stove.
Here for parupu urundai i used Bengal gram only, it can be prepared by using toor dal also.

Sep 23, 2008

Chilly Mushroom Panner

Just prepared this Mushroom paneer without deep fry & wanted to prepare this dish in a wet manner so I tried this in my way.

Paneer (diced) - 12 nos
Button mushroom (medium) - 5 nos
Tomato paste - 1/2 tbs
Curry leaves - 1 stalk
Lemon - 1/2 slice
Soya sauce - 1.5 tsp
Capsicum (big) - 1 no
Oil - ( as mentioned in instruction)
Dania powder - 3/4tbs
Red chili powder(kashmiri) - 1/2tbs
Ginger & garlic paste - 1/2tsp
Salt - (as per taste)
Corn flour - 2 tsp
Ginger & garlic paste - 1/2 tsp
Jeera - 1/2tsp
G.chilli( bombay) - 4 nos
Garlic - 2 pods
Onion - 1/2 cup
Oil - ( as mentioned in instruction)

Clean the mushroom in lemon juice, Add the ingredients in a bowl from table-2(Dania powder,Red chili powder,Ginger & garlic paste, Salt), mix it with 2T water,2tsp oil & salt and Keep it aside;Mix the ingredients from table 3(corn flour & ginger garlic paste) with pinch of salt, add paneer into the mixer, after 10 minutes fry it in kadai with 1 table spoon of oil and keep it aside. Add mushroom (chopped) to the rest of the mixture and repeat the process as did for paneer and keep it aside. Add 4 tsp of oil into pan; add the items from table 4 (jerra,g.chilli,garlic,onion)one by one. Sauté onion till it becomes translucent, add table 2 mixture stir it for 2minutes, add tomato paste stir it for some time & add soya sauce. Then add chopped mushroom, capsicum & curry leaves, finally add paneer pieces, toss very slowly to catch the masala. Before switching off the stove keep the flame high & stir it. After 30 seconds add lemon juice.
Mushroom doesn’t need to fry much as did for paneer. If you use ajinomoto it will enrich the taste. Instant sauce can be added if reqd. when adding panner into the oil the flame should be high, reduce it when frying. Those who require can add more oil than mentioned above .

This goes to WYF- Party Food hosted E.C of simple indian food

Ada pradaman

Ada pradaman is kerala dish. Ada made out of raw rice & the pradaman prepared by jaggerry with cocnut milk.

Rice Ada - 50 grams (approx.)
Coconut (grated) - 3 cups
Jaggery - ¾ cup (150 grams approx.)
Elachi powder - 3 pinch
Cashew nut (halved) - 2 tbs
Raisin - 1 tbs
Copara(chopped) - tbs
Ghee - ½ tbs

Grind the grated coconut by adding little water & extract it, this is 1st milk, repeat the same process 2 more times & have 2nd & 3rd milk.
Melt the jaggery with 1/2 cup of water, strain it to avoid dust & keep aside
Boil 2.5 cups of water, add rice ada & cook for 10 minutes till it becomes soft. Now add the 3rd coconut milk and boil it till it reduces its volume to 3/4, add jaggery syrup & stir it, after 5 minutes add 2nd milk, cook it for about another 5 minutes. Now add 1st milk, elachi stir it and cook for 2 minutes. Add ghee in a pan; roast cashew, raisin & copra add it into pradaman. Enjoy the pradaman with sweet & crunchy taste
Note: Here i used store bought Ada but it can be prepared at home itself.

Sep 22, 2008

Tomato soup

Tomato (medium) – 4 nos
Onion – 1 no
Bay leaf – 1 no
Pepper – 2 tsp
Jerra – 1 tsp
Corn flour – 2 tsp
Butter – 1 tsp
Garlic powder - 1 pinch
Chop tomato & onion.

Add butter in a kadai, and then add jeera, bay leaf & onion, Sauté it for a minute. Add tomato, pepper & salt let it cook for 2 minutes, let the mixture gets cool remove the bay leaf and grind. Sieve the grinded mixture in a container. Now add corn flour in a cup of water and mix it into the mixture. Simmer the soup for 7 minutes in between stir it well; add garlic powder & switch of the stove. Serve the hot soup with soup sticks or bread croutons.

Note: If required, fresh cream & food color can be added. Adding ajinomotto will enrich the taste. Adjust salt & pepper taste while serving.

Sep 20, 2008

kang Kong Keerai Masiyal

It is being rich in iron and having several medicinal values, it helps to lower diabetics. It doesn’t require more time to cook and the whole cooking will be finished within by 5-7 minutes. More time to cook the more we loose vitamins in greens

Kang kong keerai - 1 bunch
Cooked toor dal – ½ cup
Mustard – ½ tsp
Jeera – ½ tsp
Seasame oil - 1/2 tsp

For grinding
Coconut grated – ¼ cup
G.chilli – 1 no

Wash & clean the keerai. Add mustard into the hot oil, let it splut add jeera & chopped keerai, sauté it for a minute, now add cooked dal & salt, stir it well. After 2 minutes add grinded coconut & chilly paste to it, allow it to cook for 2 -3 minutes & switch of the stove.

Fruit Salad

Papaya pieces - ¼ cup
Pine apple pieces - ¼ cup
Straw berry - 4 counts
Almond - 4 counts
Honey - 2 tsp
Dates syrup - 2 tsp
Salt - 1 pinch

Cut strawberries into halves vertically. Chop almond & mix all the ingredients together.
Enjoy the salad

Pine Apple Rasam

Pineapple - 2 slices
Toor Dal water - ¾ cup
Tamarind - lemon (small) size
Chilly - 2 nos.
Tomato - 1 no. (small size)
Rasam powder - 2 tsp
Hing - 2 pinch
Salt (as per taste)

Mustard - 1 tsb
Curry leaves - 5 counts
Ghee - ½ tsp
Coriander leaves (chopped) - 1 tsp

Soak tamarind for 5 minutes & extract juice. Crush 1 slice pine apple & chilly, and then add it to the tamarind juice, allow it boil for some minutes, now add hing, rasam powder chopped tomato and salt. After 5-7 minutes pour toor dal water, boil it for 2 minutes & temper it with above mentioned ingredients. Garnish it with coriander leaves & taste the yummy pine apple rasam.

Sep 16, 2008

Soya Milk

Everyone knows that Soya milk is good for health. I use to prepare it myself at home. In my place it’s so expensive to buy soya milk. It is very easy to prepare at home by ourselves. It has very excellent proteins. It is good for heart & reduces bad cholesterol (Ldl) it contains isoflavones. We can get 1 litre milk from 100 gm beans.

Soya bean - 1/2 cup
Water - 2 cups
Cheese cloth (for strain)

Soak soya bean in cold water for about 12 hrs, bean will expand after soaking. Wash it 2 times & grind the soaked bean with 2 cup of water in a mixi. Now strain the grinded soya through cheesecloth or any other cotton cloth. Pour the grinded mixer in to the cloth, Strain it & collect the milk. The insoluble particle that remains on sieve is called okara. Before boiling remove the foam that floats on milk by hands which helps to clear the milk. Now boil the filtered milk in medium flame up to 20 mts stir it in between often. It blows like ordinary milk. After boiling thin layer will form is called yuba (like paal eddu), allow it to cool, then pour it into a bottle and keep refrigerated. You can consume this soya milk upto 5 days. Before drinking reheat it slightly or use cool soya milk. I add date syrup with this milk. Now healthy soymilk is ready.

Do not boil soya milk too much coz the vitamin will destroy.
With the above-mentioned steps i prepare soya milk every week. After many trials I fixed this above preparation.
Need not to throw the particle, which remains on the sieve (okara). i’ll make it as small balls & leave it to dry in sunlight

Pani Poori

This is a popular chat item in india, the word pani means water in hindi, poori means puffed indian bread. It is also known as Golgappas.

Poori (readymade) - 20 nos
Sprouted moong - 1 cup
Pudina paste - 1tbs
Potato - 3 nos
Chilli powder - 2tsp
Cummin powder - 1 tsp

Mint leaves - 1 cup
Coriander leaves - 1/2 cup
Cummin powder - 1tsp
Jaggery (grated) - 1tbs
Tamarind - (lemon size)
Green chilli - 4 nos
Black salt(kala namak) - 1 tsp

Dates(seed less) - 4 nos
Tamarind - lemon size)
Chilli powder - 2 tsp
Jaggery(grated) - 4 tbs
Salt - 1 pinch Boil sprouted moong by allowing 1 whistle in cooker. Grind all the ingredients in table-1, add 1 liter of water to this paste and filter it. This water is called pani. Keep little pudina paste to add with smashed potatoes later.To make sweet chutney grind ingredients in table-2 and keep cooking till consistency becomes thick.Add little chilli powder & salt into the boiled moong.Mash potatoes coarsely, add cummin pdr, chilli pdr, pudina paste and mix it well

Break poori at the center, stuff it with 2 tsp of potato mixture, 1 tsp of moong mixture, then add 1table spoon of sweet chutney; now dip each poori into prepared pani & have it.
You can add the above ingredients into the poori according to your taste. Make your favourite combination.

I have given the steps as i prepare usually.
Pooris can be prepared at home easily.
Do not boil moong too much. Date syrup can also be added instead of whole dates.
Ingredient 2 is to make panni & the ingredient 3 to make sweet chutney

Sep 15, 2008

Vazhai thandu mor kootu

Vazhai thandu called plantain stem in English. It is good for kidney stone & weight reduction.

Vazhai thandu - 4” long (appx) stem
Curd - ½ cup
Salt - (as per taste)

For grinding
G.chilli - 3 nos
Coconut (grated) - 3 Tbs
Curry leaves - 5 counts
Rice flour - 2 tsp

Coconut oil - 1 tsp
Mustard - 1/2 tsp
Jerra - 1/2 tsp
Hing - 2 pinch

In a bowl add ¾ cup of water with 1 tbs of curd, cut the vazhaithandu into small pieces & put it into curd water. Now cook the vazhaithandu with the same water; after it becomes soft add grinded paste (coconut, g.chilli. curry leaves, rice flour), stir it well & let it cook for 5 minutes, temper it with above mentioned ingredients. Churn curd & add it into the kootu after 15 minutes. Can try the same method with poosanikai(ash gourd) also

Sep 14, 2008

Angaya podi

Angaya podi (Traditional) - It balances vatham & pitham level in our body, it cures indigestion & stomach upset. Especially for delivered women it is a very good pathiya podi. Ingredients added in this podi have their medicinal value. Abdominal organ gets relief from toxins when adding this podi in our meal. It can be used as regular as paruppu podi.

Red chilli 4 nos
Coariander seeds 1/2 cup
Black pepper 2 tsp
Cummin seeds 2 tsp
Dried neem flower 1/4 cup
Dried sundakkai 25nos
Asafoetida (white chick pea size)
Curry leaves 15 strands
Urad dal 1 tsp
Toor dhal 1tsp
Bengal gram 1/2 tsp
Dryginger powder (sukku) 3 tsp
salt (as per taste)
oil 1 tsp

Fry Neem flower without oil. Adding 1tsp oil, fry all the ingredients from table 1. Grind it with dry ginger powder (sukku) & salt in powder form. Mix this podi & sesame oil with steamed rice, now it is ready to serve.

Oil is required to fry asefodita only. No oil required to fry other items. I use to fry everything without oil only. Dry ginger can be replaced by ginger powder. Should be kept the podi in air tight container, can be used when required. Above mentioned ratio is what my elders do. I've prepared this(as in picture) according to our taste. We like neem flower taste so i add it more so ratio of chilly also more.

Sep 13, 2008

Bottle gourd kurma (surraikai)

½ cup Bottle gourd (grated)
1 no Onion (medium)
3 no Tomato (medium)
1 T Oil
Salt (as per taste)

Table -2
4 no G.chilli( bombay)
10 strands Mint leaves
3 strands Coariander leaves

1½ tsp R.chilli powder(kashmiri)
1 tsp Tumeric powder
2 tsp Dania powder
1½ tsp Garam masala powder

½ cup Coconut(grated)
2 clove Garlic
1 tsp Fennel seed
2 tsp Poppy seed

Paste the ingredients from table 2(G.chilli,mint leaves & coriander leaves) and keep it aside; grind the items from table 4(coconut,garlic,fennel seeds,poppy seed). Add 1T oil in kadai, saute onion till it turns to golden brown color. Then add tomatoes followed by grated bottle gourd, add salt & stir it. Let it cook for a while. Then addd green paste; next add all the powders one by one cook it till raw smell goes off. Finally add table 4 paste & mix it well. Let it cook altogether for somE more it’s ready to serve hot

Sep 8, 2008

Kollu kurma

Kollu kurma

Kollu 1/2 cup
Fried gram(pottu kadalai) 2 Table spoon
Coconut (grated) 1/4 cup
Onion 2 nos
Tomato 2 nos
Coriander leaves 1/2 bunch
Kashmiri red chili powder 3 tsp
Salt (as per taste)
Oil 1 table spoon

Table 2
Red chilly 6 nos
Coriander seeds 1/2 tsp
Cummin 1tsp
Curry leaves 1/4 cup

Soak & sprout horse gram. Cook horse gram up to 3 whistles, keep aside, Add 1T oil into a pan & fry the items from table2 and grind it with coconut, fried gram & litlle coriander leaves, next sauté onion and tomato separately and grind. Add remaining oil into a pan, sauté 1 chopped onion till golden color, then add grinded paste, onion paste, tomato paste and kashmiri chilli pdr & salt, stir it continuously upto a while, now add sprouted kollu and mix it well, finally add chopped coriander, then switch off the stove.

If u sauté & grind onion, tomato, separately taste will increase. kashmiri chilli pdr is less spicy and it gives good color to the gravy. Here i din't add any gram masala. can reduce tomato up to their own taste .

Sep 4, 2008

Tapiaco dosa

Tapioca called maravalikizhangu in is very rich in carbohydrate. sago is made out of this.

Tapioca (maravallikizhangu) 25o g
Idli rice 1cup
Raw rice 1/2cup
Black gram (ulundu) 1 Table spoon
Salt (as per taste)
Oil (for dosai)
Cut tapioca into small pieces. Soak rice,dal together abt 2hours and grind it wih tapioca pieces. Batter should be in normal dosa batter consistency. Now place the tawa on stove pour the batter in center of tawa & make it flat by circular motion, after few seconds turn it other side.Now tapioca dosa is ready to serve. Have the dosa immediately otherwise it’ll become hard. Serve it with onion chuttney .

If u add more tapioca than mentioned above, raw rice quantity can be reduced.This batter is not necessary to get fermentation.

Sep 2, 2008

Neer dosa

Neer dosa is special in Karnataka (dakshan kannada) konkoni called this Paan pole. Mangalorian use to prepare this dosa. Neer means water, this dosa batter seems watery that’s why it is named as Neer dosa. One of my neighbour, Manglorian, told abt this dosa, really we liked its taste. This dosa taste is different than usual dosa. If you have Neer dosa with burned (sutta) tomato chutney, the taste will be yummy.

Raw rice 1 cup
Coconut 1/2 cup (grated)
Salt (as per taste)

Wash & soak rice in water for 4-5 hrs. Grind it along with coconut and salt. Batter should be in thin consistency as butter milk. Use the batter after 1 hour. Pour the batter in center of tawa and rotate the tawa so the batter spreads into a circle Form. Don’t use ladle to make it circle. When dosa edges will separate from the tawa at the time flip it. Serve this dosa with tomato hot chutney.
Batter should be grinded finely. It doesn’t need to flip the dosa on other side but I do like to cook other side also. It doesn’t require fermentation, can be used immediately but I keep the batter at least for an hr.