Archive for the ‘Recipes’ Category

Puffed rice balls

         The idea of making puffed rice balls came from the aval pori and nel pori that we make for thirukarthigai. We buy muttai pori(puffed rice) regulary at home and kaara pori is the most commonly made snack in the evening. I remember an aunty making muttai pori urundai and she packs it for her son’s snack. Then popped up the idea of making this. I made it as balls as well as pieces.

INGREDIENTS

Puffed rice – 4 cups

Jaggery – 3/4 cup

Water – 1/4 cup

Cardamom powder – 1/4 tsp

IMG_20170303_120731

  • Weigh the jaggery and disslove it in water.
  • Once the jaggery is dissolved, strain it to remove the dirt.
  • Now add the strained jaggery syrup in  kadai or another vessel.
  • Stir it continuously until  you get the ball like consistency.
  • When you drop a tsp of jaggery syrup in a cup of water, it should not dissolve. You should be able to make ball out of it.
  • At this stage add the puffed rice and mix well.
  • Turn off the stove and either make balls or cut pieces.
  • To make pieces, spread the puffed rice on a greased plate and cut it with the knife.
  • Make balls when the puffed rice mixture is hot.  Else it will crumble.
  • If you are not able to make balls, then lightly heat it and make the balls.

Homemade Asafoetida powder

Asafoetida is a pungent smell spice, which is included in most of the Indian dishes. This is one of the spices that is there in almot everyone’s kitchen shelf. It helps to overcome gas and indigestion problem.  However most of us use the store bought asafoetida. It has some artificial flavours, colours. However we can buy the original asafoetida and can make the powder easily at home. It has original flavour. When we went to Ooty, we bought the asafoetida cubes in large quantities. And we made the powder at home. Though this is very easy to make, there is a small technique in making this powder. Also it is a very different one and I thought of posting it.

INGREDIENTS

Asafoetida – 100 gms

  • The store bought asafoetida cubes looks like a small brown cubes.
  • Break it with mortar and pestle.  This helps to saute them easily.
  • Heat the pan, add the broken asafoetida cubes.
  • Saute them until they turn from brown to yellow colour.
  • Turn off the stove. Allow them to cool.
  • Grind them to a fine powder.
  • Store it in an air-tight container.

Avakkai – Mango pickle

Avakkai is one of the most popular pickles in South India with its origin in Andhra Pradesh. This is my brother’s favourite. He just love this hot and spicy pickle. This year my amma, kindled my interest to make this pickle.  The seeds are intact in this pickle. We cut the mangoes cross sectionally to retain the seed. You can get this done from the shop keeper. When I made this and posted the photos in some other forum, I got good feedback and some asked for the recipe too.  Hence I couldn’t resist myself from posting the snapshot of the comments.

INGREDIENTS

Cut mangoes – 7 cups

Red chilli powder – 1/2 cup

Kashmiri red chilli powder- 1/2 cup

Mustard  powder – 1/2 cup

Turmeric powder – 1/2 cup

Fenugreek powder – 1 tsp

Channa dhal – 1/ 8 cup

Salt – 1/2 cup

Asafoetida – 2 tsp

Oil – 1 1/2 cups

IMG_20170417_104046

  • Wash the mangoes that you have bought from the shop after cutting. Spread it on a cloth and allow it to dry completely.

images

  • Heat the pan and turn off the flame. Now add the mustard and allow them to absorb the heat. Grind them to a fine powder.
  • In a glass bowl/vessel, add red chilli powder, salt, asafoetida, turmeric powder, mustard powder, fenugreek powder, channa dhal and mix well.
  • To the above mixture, add the oil and mix everything well.
  • Finally add the mangoes in small batches and coat them well.
  • If you are using steel vessel, then transfer them to a glass or ceramic container.
  • Allow them to rest for a week. Mix them daily.
  • Keep them in a clean, dry place.
  • After a week or ten days, transfer them to a glass bottle and refrigerate them.

Note:

Use a good quality chilli powder to get the red colour. I used normal chilli powder for spice and kashmiri chilli powder for the colour. So added them in equal quantities.

Dry the mangoes well for long shelf life.

Mangakari

Manga kari is one of the favourite pickles for me and my brother. We can just sit and eat it with tea or coffee. It is very easy to make but very tasty. Normally I hate curd rice. But if I come to know that amma has made this pickle, definitely I will include curd rice in my plate.

INGREDIENTS

Semi ripened mango – 2 Nos(Thothapuri/Kilimooku mangai)

Red chilli powder- 4 tbsp

Asafoetida- 1 tsp

Salt – To taste

For Seasoning

Gingelley oil-1 tbsp

Mustard seeds – 1 tsp

Image

  • Wash and cut the mangoes into small pieces.
  • Place it in a bowl and add all the spice powders.
  • Toss well so that they get blend with the chopped mangoes.
  • Finally splutter mustard seeds in the oil and temper it. Mix well.
  • The pickle goes best with curd rice.

Sago Fritters/ Javvarisi Vadam

Sago vadam is the easiest and simplest fryums that can be made in a jiffy.  I have seen my mannima(mom’s mom) making this vadam. It was there in my grandmom’s place and I ate this for the first time when I was too young. Later my amma and paati(dad’s mom) started making this at home. This time my mom made and sent me a couple of photos. After seeing the snaps, I got tempted and made it the very next day. Thank you amma for the recipe <3.

 INGREDIENTS

Sago – 1 cup

Water – As required

Salt – To taste

Green chilli paste / Red chilli powder – As required

Lemon juice – 1/2 (optional)

Asafoetida – 1/2 tsp

20160326_104920

  • Wash and soak the sago in water for 6 -8 hours. I used big size sago. Depending on the size of the sago, soaking time vary. The water should be well above the sago level.
  • Meanwhile grind green chillies into a paste with water.
  • Add green chilli paste, asafoetida, salt into the sago and mix well. Pressure cook it for 11 whistles.You can also add lemon juice at this stage but I don’t like to add it.
  • The sago will be in kheer consistency and will look transparent.
  • Allow it to cool. Spread a plastic sheet or cotton cloth. Pour half a ladle of sago and make it to a small disc.

IMG-20160221-WA001120160302_111725

  • It should neither be too thick nor too thin. Dry it in hot sun. If you are in flat, dry it in a place where you get the heat or under the fan.
  • If it gets dried, you will be able to peel it off. Dry it until it get the glassy texture.
  • To fry the fryums heat the oil and immerse the vadam well. Fry until they turn light brown.

Note:

Add salt carefully. If you taste, it should be mild. So that when you fry, the salt will be in right amount.

To make Tomato Sago fryums, blanch the tomatoes, grind and strain it. Mix the paste with the sago mixture. Add red chilli powder into it.

To make Onion Sago Fryums,  grind the onion and mix it with  the sago mixture.

While frying, the oil should be in right temperature. else the vadam will turn brown.

Sooji papad

Papad/Fryums are thin, crispy tortilla like stuff that is either roasted or fried and accompanied with rice. My amma and both grandmothers make these crispy stuff at home during summer season. In my home we make these as a team work. Every single person at home will involve. We chit chat and enjoy doing these work. Missing those golden days. They wake up early in the morning and make vadam before the sunrises. And a portion of the fryum dough is always kept aside for us to eat.  I discussed with my NorthIndian friend about this and asked her about the papads they make in their home. One of it is Sooji papad. And the minute I heard about this, I found it different and wished to make it. She got the recipe from her mom and explained me. Here is the outcome of it.  Thank you so much Priyanka for the recipe.

INGREDIENTS

Rava/Sooji – 1 cup

Water – 8 cups

Cumin seeds – 2 tsp

Salt – To taste

IMG_20170408_175149

  • In a heavy bottomed pan, add sooji/Rava.
  • Add water into the pan and stir continuously. Donot forget to add salt at this stage.
  • Stir continuously and the mixture will start thickening slowly. At one stage, it will start boiling and will leave the sides.
  • At this stage add cumin seeds. Donot add in the beginning. It will change the colour of the papad.
  • Turn off the stove.
  • Spread the sheet in open terrace or under the fan.
  • Take a small ladle of the batter and spread gently on the sheet.
  • Dry it completely.  Store it in a container and use when required.
  • Heat the oil in a pan and fry the fryums one by one.
  • Serve with hot sambar sadam or any rice of your preference.

Thengai Thogayal

Thogayal are similar preparations to chutney with a pasty consistency.  My mom and grandmom makes ulundhu thogayal and Paruppu thogayal regularly at home. It goes best with Sambar and curd rice. Also it can be mixed with plain rice along with the ghee. I came to know about coconut/ thengai thogayal through one of my friends.  She is experiencing second pregnancy with morning sickness. But this is the one recipe which she loved to eat. Whenever her mom asked her as what to make something special for her to eat, she asks for this. I learnt this from her and made this at home. I mixed it with hot steaming plain rice and topped it with a teaspoon of ghee. It was heavenly.

INGREDIENTS

Coconut – 1/2

Urad dhal – 1 tbsp

Red chilli – 4 or 5

Tamarind – half lemon size

Asafoetida – 1/2 tsp

Jaggery – 1/2 tsp

Salt – To taste

Oil – 2 tbsp

20160320_115716

  • Shred the coconut and keep aside.
  • Add a tbsp of oil in a kadai and fry the coconut, urad dhal and red chilli. Saute until they turn light brown.
  • Allow the ingredients to cool for a while.
  • Grind everything together with salt, jaggery, asafoetida and tamarind.
  • Again add oil in a kadai and splutter mustard seeds. Add the ground thogayal and saute till the oil separates.
  • Serve it with curd rice or mix it with plain rice topped with ghee.

%d bloggers like this: