Saturday, March 10, 2018

Pulikkaachchal Paste With Tamarind/Huliogare Gojju


We prepare this chutney at home, esp. during Pongal festival time because we make mixed rice on the next day of Pongal, Kanu.  Pulianjaadham (rice mixed with this chutney) or lemon rice and other rice like 'yellu saadham' (Podi/powder recipe is here)

Now, let me give the recipe:


1. 2 lemon sized ball of Imli/Puli/Tamarind. Soak it in warm water and keep
    aside. After 10-15 mts. squeeze and filter the water in a vessel. Do it
    2-3 times by adding water.  It should not be very watery also.

Dry Roast:

2.  1 tbs. Til/Yellu/Sesame seeds

3.  1 tbs. Urad dhaal/Uluththam paruppu/Broken black gram (for powdering)
     1 tbs. for garnishing.

4.  2 tsp. not tbs.:) Methi/Vendhayam/Fenugreek seeds

Roast with 2 tsp.of coconut oil:

5. 1 tbs. Channa dhaal/Kadalai paruppu/Bengal gram (for powdering)
     1 tbs. for garnishing.

6.  1 tbs.  Dhania/Coriander seeds

7.  1 tbs. Kaali mirch/Pepper/Milagu

8.  20-25 Red chillies

9.  Curry leaves

For the Last step:

10.1 small piece of jaggery (or 1 tbs.) to moderate the tamarind's sour taste.

11.1/2 to 1 cup Til ke tel/Gingily oil/Nallennei (You can use refined or groundnut
      oil too, if you like. But Tamilians use Nallennei)

12.4 tbs. Namak/Salt/uppu (nearly or according to your can add
      later  if it is less)

13.1 small piece or 1 tsp. (powder) of Hing/asofoetida/perungaayam

14. 3-4 tbs. Moongphali/Groundnut/Verkkadalai

15. 1 tsp. Rai/Mustard/Kadugu

16. 1/2 tsp.Haldi/Turmeric powder/manjal podi


Take a kadai/wok and dry roast til, till you hear them burst/crackle... Remove from fire as soon as it starts bursting.  Put it in a plate.  Then roast methi till it becomes a little burnished in colour.  Put it in the plate. Roast Urad dhaal, till it becomes a bit brown in colour. Put it in the plate.

Now, put the coconut oil in the kadai and fry hing if it is a piece. (If you are going to use hing powder, you can add it later).  It becomes slightly bigger in size. Add Channa dhaal, dhania, fry a bit. Add previously washed and cleaned curry leaves, chilly etc.  Roast a bit more.  Then add pepper.  You should not add it in the beginning.  It will burst and you should remove from fire as soon as you hear one sound! Put it with the earlier ingredients.   When it is cool, powder it in a mixer and keep aside.


Fried ingredients for powdering.

Take a vessel/kadai (a bit thick bottomed would be better), pour gingily oil.  Add mustard. When it crackles, add groundnut.  Let it fry till it turns its colour slightly.  Add Channa dhaal, urad dhaal etc.  We are adding them size wise.  When they are fried, reduce the heat and add the filtered tamarind water, slowly.  Fumes will come out.  Be careful.  Add haldi, jaggery, salt and hing powder if you hadn't added the hard hing in the powder.  You can increase the heat now. Boil it well.  Add the powder from the mixer after 10 mts.  If you add a bit more of gingily oil, it would be tastier.  This oil is harmless and good for health.  You can see the oil on the sides in the first picture. Let it boil till it becomes a bit thicker, not dry.  It should be lose.  Reduce the heat when it starts becoming thicker.  Your pulikkachchal is ready!

You can mix it with hot rice, eat it with dosa, idly, chapaathi or apply on bread for sandwiches.  Hope you like it.  You can use it for a couple of days and then keep the remaining in the fridge in an airtight container.

Try it and tell me if you like it or if you got any doubt while preparing it.

P.S.: If you want to prepare less quantity, take 50% of all the ingredients.


Monday, February 12, 2018

Yellu Podi/Sesame Seeds Chutney Powder!


Yellu podi/Sesame chutney powder.

Ingredients and method: 

First, these are the ingredients for dry roasting:

1. 200 gms. Black sesame seeds/til/karuppu yellu
    Black sesame seed has got more nutrition and smells good.                              
    Dry roast it in a kadaai and let it cool.
    Grind it in a mixi and keep aside.

Fry these ingredients in 1 tsp.of coconut oil:

2. 1 tsp. Mustard seeds/rai/Kadugu.  Let it splutter and then add:

3. 1 tbs. Black gram dhaal/urad dhaal/uluththam paruppu

4.  6-7 Red chillies 

5.  Washed and cleaned curry leaves...add this and fry a little. Then add

6. 2 tsp. of Black pepper/kaali mirchi/milagu (as soon as you hear the        
    'ttup'of one pepper's bursting/spluttering, switch off the fire.  If you allow all  
    the peppers to burst/crackle, the powder might taste bitter).

7. Let it cool and then grind in a mixi.  The chilli seeds should get crushed    
    properly. Add enough salt (1 tsp. first, taste it after grinding and add more if
    needed). 1/2 tsp. of sugar to blend the taste and 1/2 tsp. of Dri Tam
    (brand name for dry tamarind powder) should be added.  Add the ground    
    sesame powder and grind again. 

    Tasty yellu podi is ready.

Dry roasted sesame seeds.
Fried ingredients. You can reduce or increase the no.of chillies as per your taste.

Grind separately and then mix together in the end.
The tasty yellu podi!

Try it at home and let me know if you liked it.  You can store it in a normal container.  Refrigeration is not needed! Stays for months together if wet spoon is not used:). Good luck!

P.S.: I did with 200 gms. of seeds.  Reduce the quantity of the ingredients if you are doing with 100 gms. I took photographs when I did it during last Pongal!


Tuesday, June 28, 2016

Mixed Vegetable Soup - Easiest Way!

We, I and my husband, have 2 cups each of mixed vegetable soup,  a couple of phulka rotis with some subji or a couple of slices of bread, at night, nowadays.  The soup is very easy to prepare.   Just try this soup sometime and tell me if you like it!

Ingredients for 4 medium sized bowls of soup:

1. 3-4 Beans
2. 2 Medium sized carrots (washed and peeled)
3. Some green peas
4. 1 Baby corn kernel 
5. 1/2 slice of capsicum for flavour (Optional)
6. 4-5 Badams/almonds for the creamy taste
7. A pinch of sugar

You can add anyother vegetable also. Anyway you will grind everything together! 

For garnishing:

1. 1/2 slice of onions, chopped finely
2. 1/2 tsp. of ginger garlic paste or half tsp. of finely chopped ginger, garlic
3. 1/2 tsp. butter
4. 1/4 tsp. of jeera/cumin seeds
5. 1/2 tsp. of chat masala
6. 1/2 tsp. of pepper powder
7. Salt to taste


I cook all the vegetables/badam/sugar etc. with some water in a vessel in the cooker along with rice/dhal in the morning itself. Then keep it in the fridge.  If the vegetables are cooked in cooker, they will become very very soft.

Then grind it well with more water, which is the first step.  Place a heavy bottomed vessel/pan on the stove.  Heat the butter. As soon as it melts, add cumin seeds. Leave for a second, then add onions.  Mix for a few seconds until it is transparent.  Add the ginger garlic paste.  Mix for another second.  Pour water.  On the whole 4 cups of soup should be there.  Add chat masala, pepper powder and salt.  Bring it to a boil.  Just let the foam form on top of the soup.  Switch off the stove.

Your swaadhisht soup is ready! Take it a bit watery or slightly thick also! Whichever way you like.  After a couple of times, you will know to adjust the taste of pepper salt, masala etc.

Wednesday, March 2, 2016

Kaaradai - Sweet and Salty (Rice Flour Vada With Black-eyed Bean)

Kaaradaiyaan nonbu...sweet and salty kaaradai.
Tamilians celebrate a festival/nonbu/vrat on every March 14th, i.e. the day when the Tamil month Maasi ends and Panguni starts.  It always falls on 14th March.  This is like the 'karvaa chauth' festival/vrat of the northern India. This is celebrated for the well being of the husband!

We make this Kaaradai (Kaaraamani adai - Black eyed peas vada, you can say!) which is in the above picture. We make both sweet and salty adais.  No frying business for this, just steaming.  So, is very good for our health.  The nutrition value of Kaaraamani is here!

We make sweet and salty kaaradais. Let me tell you how to do it now:

Kaaramani/cow peas/lobia

Now, let me give the recipe separately for Vella adai (sweet adai with jaggery) and Uppadai (salty adai). 

First, let me tell you how to make Uppadai/salty adai:

1.  2 cups rice flour
2.  50gms. Kaaraamani seeds
3.  4 cups water
4.  Salt as needed (2tsp.)
5.  4-5 Green chillies, chopped
6.  1" piece of ginger, chopped
7.  Curry leaves, chopped
8.  5 tbsp.Chopped coconut (or grated)
9.  1/2 tsp. or less Hing/Asofotida powder
10. A little coconut oil
11. Mustard seeds and Urad dhal for garnishing.


Common steps for both Uppadai and Vella adai:

First, dry roast the kaaraamani seeds (all 100 gms together)  in a small kadai. Take a cup of water, boil it and put the roasted seeds into it.  Enough water should be there to cover the beans.  After it gets half cooked, add half tsp. of salt, bring it to a boil and keep aside.  

Grate/chop one half of coconut and keep aside.

Dry roast the rice floor (I use 2 cups for sweet adai and 2 cups for salty adai) and keep aside in two plates - 2 cups in each plate.  Roasting for 2 mts. is enough. We draw lines with the flour to should not be sticky or wet!


Pour 2 tsp. of coconut oil in a kadai. Add 1/2 tsp. of mustard seeds and 1 tsp. of urad dhal (black gram dhal).  After the mustard seeds flutter, add the chopped curry leaves, ginger and green chilli pieces.  Fry a little and add hing. 

Then pour 4 cups of water and a tsp. of salt. Add 50% of coconut and 50% of cooked beans.  Let it boil well.  Reduce the flame and pour the flour slowly into the boiling water, mixing it constantly with a ladel.  You can see how it looks in the picture.  The consistency should be like a paste - not very watery or very solid.  No lumps should be there. If you notice some, mash them with the ladle. Imagine that you are preparing the dough for cutlet! 

Uppadai water is boiling.  Flour is added to this now.

Dough for Uppadai
After the dough cools down a bit, make small small balls and flatten it like it is shown in the first picture. Place them in the idly plates.

Boil water in the idly making vessel and keep the idly stand with adais.  Water should boil first! Let it get cooked for 5-7 mts.  Open and see if a glaze has formed. It means, it is cooked.  Arrange in a basin.  Clean the idly stand and use it for making sweet adais!

Ingredients for Vella adai:

Rice flour, beans and coconut are common for both the adais.  Jaggery and cardomom powder (Ingredients for the cardamom powder are here) are used for vella adai (sweet adai).

1. 2 cups of rice flour
2. 4 cups of water
3. 1/4 tsp. salt
4. 3/4 cup to 1 cup of grated/mashed jaggery
5. 1/2 tsp. of cardomom powder
6. 1 tsp. of ghee (for flavour)

Pour 4 cups of water in a heavy bottomed kadai/vessel. Let it boil and add mashed/powdered jaggery. Let the jaggery dissolve in the water.  Pour the water in a tea filter so that the sand or other things in the jaggery is removed.  You can dissolve jaggery in one or two cups of boiling water and filter it, which will be easier and then add the rest of the water.  Let it boil again. Add a tsp. of ghee and salt.  Ghee will give flavour for the sweet and helps the four from getting into lumps.
Add the rest of the coconut pieces and kaaraamani seeds.  Let it boil again.  Slow down the fire and add the roasted rice flour into it slowly.  Mix properly with the ladle for 5 mts.  Remove, let it cool and make adais.  

Jaggery and coconut water is boiling for Vella adai.  Add flour now!
Mix for Vella adai

Vella adai! Apply some coconut oil on the palm and make adais like this!

Ready to steam!

Cook/steam them in the idly vessel for 5 to 7 mts.  Check for the glaze and remove.  Let it cool for a few mts. Remove them from the idly plates.
TIP:  Remember to swab the idly plates with coconut oil so that the adais don't stick to them. Keep some oil in a small cup, touch your fingers (3 must be OK!) and apply on the plates! 
This post might look long, but the recipe is easy to make.  Since not much oil is used, this is a good, healthy snack for the children.  You do it twice and you will become a pro, the third time.  

According to the custom, we have to eat it with butter, which is optional during normal days (the adais taste better with butter - wink!).  One more custom is we, ladies eat first from the banana leaf after making the pooja and tying the thread (husband can tie if he is there or we ourselves do it!). One thread is placed on any goddess's photo after pooja.  If daughters are there, we place one more serving in front of the god and then tie the thread in the daughter's neck. 

Then we women eat while husband watches! We can give him after we taste it! Fun, right?!

Wednesday, November 18, 2015

Stuffed Parathas...Carrot, Baby Corn, Sweet Potato And Potato/Aloo suffings - Part II

This is the II part of the Stuffed Paraatha recipes.  Please read the steps in the first recipe in the I part for preparing the stuffings for these paraathas.  This post is just variations of that recipe...Cauliflower recipe.

Carrot Stuffed Paraathas: 

 In this recipe, I have tried to do some variations in the stuffings.  Cutting carrots into tiny pieces and microwaving them is the same.  I am adding some raisins/date pieces, cashew nut pieces here.  Add saambaar powder and see if you like it! Rest of the steps are same!

Capsicum is optional in all the recipes.  I love the flavour of capsicum and so you see capsicum everywhere!

Carrot stuffed paratha
Carrot paraatha stuffing ingredients.
Carrot paraatha stuffing is ready/

Baby Corn Stuffed Paraathas:

This stuffing is just like the Cauliflower stuffing.  Microwave baby corn pieces first. You can follow rest of the recipe to the dot!

Baby corn paratha

Sweet Potato Stuffed Paraathas:

This recipe is the same like the above recipe.  Boil the sweet potato in the cooker (when you cook rice!). Peel the skin, mash and add. Other steps are the same!

Sweet potato stuffing ingredients

Sweet potato stuffing

Aloo/potato Paraathas...King of Paraathas!

The recipe is the same like the Cauliflower paraatha.  Cook the potatoes in cooker, peel and add the rest of the ingredients and make the stuffing. Add more butter while cooking on the tava and you can taste the Punjabi Paraathas.

Add some coriander leaves in the stuffing and it tastes 'different'!

Aloo/potato paratha
Hope you like these paraathas.  You can make crushed paneer paraathas in the same manner.  If any curry remains, you just add the stuffing ingredients to them and make paraathas...remember to add less salt and chilli powder accordingly.  I did paraatha out of Seppankizhangu (arbi/colocasia) curry with onions and other ingredients and it was a hit!

Tell me if you like these recipes!