Wednesday, August 30, 2006
Channa/Chole & Bhatura
After the butter chicken, I still had left over of half a can of tomatoes. I wanted to finish it off. So last night I decided to make chana Bhatura. We have dinner at 6.30pm( I still follow the Malaysian style of eating dinner early). There was not much time to soak the chickpeas, so I used canned chick peas to make the channa/chole.
I follow Madur Jaffrey's recipe for Bhatura
Ing
Plain flour: 400gms
Semolina: 100gms
baking powder:1/2 t spn
Baking Soda: 1/4 t spn
Salt: 1 t spn
Yogurt: 2 tbl spn
Sugar: 2 t spn
Ghee: 2 tbl spn
oil for frying
In a bowl, mix the plain flour, semolina,baking powder, baking soda and salt.
In another bowl, mix 3/4 cup of water, yogurt and sugar together
make a well in the centre of the flour, add the yogurt mix and knead well
Cover and keep aside for 15 mints
After 15 mints, knead the dough again and add the ghee. Knead it well till all the ghee is incorporated well in the dough.
Cover and keep the dough in a warm place( i keep in the oven with the indicator light on) for 45 mints.
Roll the dough and deep fry..Makes about 15 bhaturas
Chole/ Channa
Chickpeas:I can(wash and drain)
Grind the following( not the tea bag)
Tomatoes in can:1/2 a can
Onion:1, peel and cut in to chunks
Ginger: I inch piece
Garlic:2 cloves
greenchillies:4
kashmiri chillli powder:1 tbl spn
Coriander powder: 1 tbl spn
Cumin powder: 1/2 t spn
Garam Masala:1 t spn
Tea bag:1( make a cup of strong tea with the tea bag)
Oil:1 tbl spn
Cumin seed:1/4 t spn
Coriander leaves to garnish
In a pressure cooker, heat the oil, add the cumin seed, when it finish spluttering, add the blended stuff, cook till the oil floats. Add the chickpeas, and the tea. Cover and cook for 10 mints.
Before serving, Garnish with coriander leaves
The tea gives a nice brown colour..
Onion Rings
Slice 1 onion in to fine rings, add 2 tbl spn vinegar, 1/2 t spn sugar, 1/4 t spn salt. Add a drop of pink colour if you have. Mix well and keep it aside for 10 mints. Drain and serve along with Channa and Bhatura
Tuesday, August 29, 2006
Butter Chicken
I was planning to post the rest of the payasam recipes that I have collected over the years. However, I managed to make the best Butter chicken after a long time. We had a bbq on sunday and there were few left over tandoori chicken. No I don't make my own tandoori marinade.. I use Patak's.. If any of you have the perfect tandoori recipe, do post it..
Some of my fellow bloggers have asked me why I never post the pictures.. Simple..By the time I get the camera ready, my kids would have finished the food!
This is my Butter chicken recipe
Tandoori chicken pieces: 500 gms.( cubed and deboned)
Butter:4 tbl spn
oil: 2 tbl spn
Cream: 100 ml
Coriander leaves to garnish
Blend all of the following together along with 1/2 cup water
Tomatoes in can: 1/2 can..(I used heinz chunky tomatoes)
Onion: 2. peel and cut in to chunks
Ginger: 1 1/2 inch piece..peel and cut in to small chunks
Green chilli:4
Kashmiri Chilli powder:2 tbl spn
Cumin powder:1/2 t spn
Garam Masala: 1 tspn
Heat the butter and oil together( so the butter won't burn).. when it is hot, add the blended stuff and keep stirring till the oil floats on top. You may need to top up the water as you cook. When the oil floats, add the cubed boneless meat..boil for another 5 mints. Take it from fire, add the cream and garnish with coriander.. It is simply superb..
Monday, August 28, 2006
payasam
What is onam if you don't have payasam? Of all the payasam in the world the best would be what is served in Ambalapuzha temple. Whenever our neighbour went there, he would send his son to our place asking Ammachi, if we want the payasam. Ammachi would give him a steel container and 10Rs( which is a lot of money then). Around 3pm, I would sit on the parapet wall, to listen to the sound of the bus arriving and wait for the neighbour. Just as he reached the road that bifurcates, he would give one steel container to his son and I would run all the way down the road to meet the son half way. I was so worried that, the son would steal a bit of my payasam and drink, that I ran faster than PT Usha. I used to grab the container from his hand and run back home shouting a small thank you. When I reached the huge jack fruit tree, I would stop and look for Ammachi, if she isn't standing near the vernada, I always opened the container and drank a few mouthful of payasam..if she was there, I would sigh and hand her the container..
Pal payasam
Basmati rice" 1/4 cup.
Sugar: 1 1/2 cup
Milk" 2 lit
evaporated milk: 1/2 can
Cashew nuts: 12, fry them in a spoon of hot ghee.
cardomom powder: 1/2 t spn.( sift the powder, so there won't be any big black pieces of seed or the husk)
Wash the rice well and drain. when the rice is almost dry, put in a blender and pulse it for 3 seconds, till the grains are crushed a bit.
Boil the milk, keep stirring for 20 mints to reduce the milk and thicken it slightly, add the rice and the sugar, reduce the flame and cook till the rice is done.
When the rice is cooked, add the evaporated milk and the cardomom powder and boil for another 2 mints. Take it off from fire and garnish with the fried cashew nut. Enjoy
Pal payasam
Basmati rice" 1/4 cup.
Sugar: 1 1/2 cup
Milk" 2 lit
evaporated milk: 1/2 can
Cashew nuts: 12, fry them in a spoon of hot ghee.
cardomom powder: 1/2 t spn.( sift the powder, so there won't be any big black pieces of seed or the husk)
Wash the rice well and drain. when the rice is almost dry, put in a blender and pulse it for 3 seconds, till the grains are crushed a bit.
Boil the milk, keep stirring for 20 mints to reduce the milk and thicken it slightly, add the rice and the sugar, reduce the flame and cook till the rice is done.
When the rice is cooked, add the evaporated milk and the cardomom powder and boil for another 2 mints. Take it off from fire and garnish with the fried cashew nut. Enjoy
Sunday, August 20, 2006
Waffle; the best recipe ever
I love to eat waffles with Kaya(traditional malaysian custard/jam made out of coconut milk) and butter. I have always made waffles with baking powder and somehow it never tasted like the Malaysian waffle(especially the shop in Semua house, Jln TAR). This morning I tried making waffles with yeast and so far this is the best recipe I have ever tried.
Ingredients
2 cup milk
2 t spn yeast
1/2 cup sugar
2 cups flour
1/2 cup oil
1/4 t spn salt
2 eggs.
Method
Heat milk to blood heat and add the yeast and a tbl spn of sugar. When the yeast is frothy, add the eggs, oil, rest of the sugar,salt and the flour and mix well. Keep aside for 30 mints in a warm place.( I keep it in the oven with the indicator light on)
You can make waffles in a preheated ordinary waffle iron or belgian waffle iron. I prefer to make waffles in the cast iron waffle maker.
Ingredients
2 cup milk
2 t spn yeast
1/2 cup sugar
2 cups flour
1/2 cup oil
1/4 t spn salt
2 eggs.
Method
Heat milk to blood heat and add the yeast and a tbl spn of sugar. When the yeast is frothy, add the eggs, oil, rest of the sugar,salt and the flour and mix well. Keep aside for 30 mints in a warm place.( I keep it in the oven with the indicator light on)
You can make waffles in a preheated ordinary waffle iron or belgian waffle iron. I prefer to make waffles in the cast iron waffle maker.
Saturday, August 12, 2006
Biriyani: Vegetarian
There are so many types of Biriyanis..most of them with meat and being suriyani Christiani, We always had mutton/chicken biriyani at home. Till I went to India, I didn't even know there is such a thing as Vegetable Biriyani.
This recipe was given to me by a Hyderabadi classmate who claimed that it is the original Nawabi Biriyani recipe from the Hyderabad palace. She told me it is the best and I thought, hmmm veg biriyani? Tasting good? From the royal palace? That is a joke.. Anyway to make the long story short, I made this biriyani and have made it again and again and again.. It is simple superb..And i did tell my classmate my initial thoughts and the final outcome.. She said only one sentence
"I told you!!"
So here I am sharing my favourite vegetable Biriyani..Do try it and let me know
Ingredients
Basmati Rice: 2 cups
potatoes: 200 gms
Carrots: 150 gms
Cashews: 50 gms
slivered almonds: 50 gm
Ghee: 2 tbl spn
Cloves:4
Cardomom: 3
Cinnamon: 1 inch stick
Bay leaves: 2
Onion: 100 gms
ginger: 25 gms
garlic: 25 gms
green chillies:6 split lengthwise
Turmeric powder:1 t spn
Chilli powder:1/2 t spn
Yogurt: 1 cup
Mint leaves: One handful(only the leaves sans stems)
coriander leaves: one handful(discard the stems)
1. Wash the rice and cook in 5 cups of water and sufficient salt till it is 3/4 done and drain. Set aside
2. peel and cube the potatoes and carrot. Slice the onion finely. scrape the ginger and peel the garlic and make ginger garlic paste.
3. Heat the gheee in a large casserole (with lid), add the cloves, cinnamon,cardomom and bay leaves. Fry for a minute, add the sliced onion, fry till the onion is lightly browned. Add the ginger garlic paste and the green chillies, almonds and cashews, fry for 2 mints and now add the cubed potatoes and carrots and half cup of yogurt. Add salt and mix well, cover and cook till the vege are cooked.
4:preheat oven to 350 degrees
5: Mix the other half of yogurt with finely cut mint and coriander leaves
6. When the vege is cooked and the gravy is thick, take the casserole off from the fire
7. Layer some rice on top of the vege in the casserole, sprinkle the yogurt, coriander, mint mix on top, layer the rice, again the yougurt mix. The top layer should be rice.
7. Place a wet kitchen towel on top of the rice and cover the casserole with aluminium foil and place the lid on top.
8. Bake for 20 mints.
9. Before serving, gently mix the vege with the rice.
I like to eat this biriyani with cucumber raita.
This recipe was given to me by a Hyderabadi classmate who claimed that it is the original Nawabi Biriyani recipe from the Hyderabad palace. She told me it is the best and I thought, hmmm veg biriyani? Tasting good? From the royal palace? That is a joke.. Anyway to make the long story short, I made this biriyani and have made it again and again and again.. It is simple superb..And i did tell my classmate my initial thoughts and the final outcome.. She said only one sentence
"I told you!!"
So here I am sharing my favourite vegetable Biriyani..Do try it and let me know
Ingredients
Basmati Rice: 2 cups
potatoes: 200 gms
Carrots: 150 gms
Cashews: 50 gms
slivered almonds: 50 gm
Ghee: 2 tbl spn
Cloves:4
Cardomom: 3
Cinnamon: 1 inch stick
Bay leaves: 2
Onion: 100 gms
ginger: 25 gms
garlic: 25 gms
green chillies:6 split lengthwise
Turmeric powder:1 t spn
Chilli powder:1/2 t spn
Yogurt: 1 cup
Mint leaves: One handful(only the leaves sans stems)
coriander leaves: one handful(discard the stems)
1. Wash the rice and cook in 5 cups of water and sufficient salt till it is 3/4 done and drain. Set aside
2. peel and cube the potatoes and carrot. Slice the onion finely. scrape the ginger and peel the garlic and make ginger garlic paste.
3. Heat the gheee in a large casserole (with lid), add the cloves, cinnamon,cardomom and bay leaves. Fry for a minute, add the sliced onion, fry till the onion is lightly browned. Add the ginger garlic paste and the green chillies, almonds and cashews, fry for 2 mints and now add the cubed potatoes and carrots and half cup of yogurt. Add salt and mix well, cover and cook till the vege are cooked.
4:preheat oven to 350 degrees
5: Mix the other half of yogurt with finely cut mint and coriander leaves
6. When the vege is cooked and the gravy is thick, take the casserole off from the fire
7. Layer some rice on top of the vege in the casserole, sprinkle the yogurt, coriander, mint mix on top, layer the rice, again the yougurt mix. The top layer should be rice.
7. Place a wet kitchen towel on top of the rice and cover the casserole with aluminium foil and place the lid on top.
8. Bake for 20 mints.
9. Before serving, gently mix the vege with the rice.
I like to eat this biriyani with cucumber raita.
Friday, July 21, 2006
Green blog project
LG's green blog project... When she first blogged about it, I said sorry, I won't be able to join. Sim(b)ly because, I am a serial plant killer. The only plant that ever escaped was my money plant, that too because I put in a vase with water not soil!..
Although everyone in my family knows about my condition..and never let me go anywhere near their garden, my kids never give up.
My youngest got 3 bean seeds for me on mother's day, she planted them, watered(flooded the pot) every day. They were so keen that they lifted the plants out of the pot each day to see how long the roots have grown.. Two beans gave up their fight for survival. This one in the photo.. is a fighter..she is not giving up. She wants to be part of the green blogger project. So far there are three beans.. and I should make a dish with that!!!!!!!!!.. now that is going to be fun.
Further detail about the project or want to chew LG's brain.. contact her at
greenblogproject AT gmail DOT com
Sunday, July 09, 2006
Mango Curry
During the summer months, we always had this curry at my home. My grandmother had a special mango tree, behind the cattle shed. Only the mangoes from that tree would be used to make this curry. She refused to share the seeds of that mango tree with anyone. That tree was her pride and joy. I would pester Kutten( out farm help) to climb the tree and pluck mangoes for me, when ever Ammachi goes to the market. Unripe ones, I ate them with salt and chilli powder. The ripe ones.. ah there was a joy in eating a pazhutha nadan manga.. without peeling and cutting it.. Just like Mowgli used to do..in the jungle book...
Mangoes:2 big ones. preferably semi ripe. Peeled, and cut in to cubes
Green Chillies:6 split in to 2
water: 1 cup
Boil the mango pieces with the green chillies in 1 cup of water.
Mean while Grind the following in to a fine paste
Coconut: 1 cup freshly grated
Cumin powder: 1/2 t spn
Garlic: 1 clove
Turmeric: 1/2 t spn
Shallots: 2( can substitute with 1 tbl spn of onion)
Seeds from 2 dried red chilli.
When the mango is cooked, add the ground masala along with another 1/2 cup water. Cook for 10 mints on low fire. Remove from fire and pour the tadka over it.
Tadka
Coconut oil: 1 tbl spn
mustard: 1/4 t spn
Shallots(onion) sliced fine: 1 tbl spn
Dried red chilli: 2 broken in to one inch pieces
Curry leaves: 1 sprig.
Heat oil in a wok, add the mustard, when it finished spluttering add the shallots, when the shallots brown lightly add the dried chilli and curry leaves and fry for another minute. Pour over the curry. Serve with Rice..
Mangoes:2 big ones. preferably semi ripe. Peeled, and cut in to cubes
Green Chillies:6 split in to 2
water: 1 cup
Boil the mango pieces with the green chillies in 1 cup of water.
Mean while Grind the following in to a fine paste
Coconut: 1 cup freshly grated
Cumin powder: 1/2 t spn
Garlic: 1 clove
Turmeric: 1/2 t spn
Shallots: 2( can substitute with 1 tbl spn of onion)
Seeds from 2 dried red chilli.
When the mango is cooked, add the ground masala along with another 1/2 cup water. Cook for 10 mints on low fire. Remove from fire and pour the tadka over it.
Tadka
Coconut oil: 1 tbl spn
mustard: 1/4 t spn
Shallots(onion) sliced fine: 1 tbl spn
Dried red chilli: 2 broken in to one inch pieces
Curry leaves: 1 sprig.
Heat oil in a wok, add the mustard, when it finished spluttering add the shallots, when the shallots brown lightly add the dried chilli and curry leaves and fry for another minute. Pour over the curry. Serve with Rice..
Sunday, July 02, 2006
Butter Prawns
Most of you who have read my blog would know I am extremely allergic to prawns.. but the mysteries of life is such that, I would give birth to a son, who would stop in the sea food section of the market and won't budge an inch till I buy, prawns and crabs of all kinds. He says 'if only girls were like prawns'.. What he meant by that, I never tried to find out.. Ignorance is a bliss, especially if you are a Malayalee mother, who is forever in a confused state as to how to raise a Malaysian, malayalee son in Canada.
Here is an easy simple, fattening recipe, that makes my son's eyes go all dreamy. It takes 5 mints to prepare and 5 mints to cook.
Ingredients
Prawns( bigger the better!!!) : 150 gm( cleaned and deveined)
Ginger and garlic paste: 1 t spn each
Butter: 1 tbl spn
pepper powder: 1/2 tspn
oyster sauce:1 t spn
soy sauce:1 tspn
Chicken stock granules:1 t spn
Corn flour: 1 t spn
water: 3/4 cup.
Dissolve the chicken stock, oyster sauce,soy sauce and corn flour in the water.
Heat a wok and add the butter, when it melts add the ginger garlic paste and stir fry for a minute till it is lightly browned, add the prawns, stir continuously, when the prawns are turning to pink colour add the water with all the sauce mixed. Keep stirring..When the sauce is thick, sprinkle the pepper powder. Take it off from fire and serve hot with rice.
Note: I do add a bit of extra butter(2 tbl spn) when I cook for my son..( love the look on his face, when he eats the buttery buttery yummy prawns!!)
Here is an easy simple, fattening recipe, that makes my son's eyes go all dreamy. It takes 5 mints to prepare and 5 mints to cook.
Ingredients
Prawns( bigger the better!!!) : 150 gm( cleaned and deveined)
Ginger and garlic paste: 1 t spn each
Butter: 1 tbl spn
pepper powder: 1/2 tspn
oyster sauce:1 t spn
soy sauce:1 tspn
Chicken stock granules:1 t spn
Corn flour: 1 t spn
water: 3/4 cup.
Dissolve the chicken stock, oyster sauce,soy sauce and corn flour in the water.
Heat a wok and add the butter, when it melts add the ginger garlic paste and stir fry for a minute till it is lightly browned, add the prawns, stir continuously, when the prawns are turning to pink colour add the water with all the sauce mixed. Keep stirring..When the sauce is thick, sprinkle the pepper powder. Take it off from fire and serve hot with rice.
Note: I do add a bit of extra butter(2 tbl spn) when I cook for my son..( love the look on his face, when he eats the buttery buttery yummy prawns!!)
Thursday, June 22, 2006
Mama meme
Can I have one urula amma”... this dialogue is from Lg's blog..Now I have never seen/known Lg outside the blogosphere. But I have asked my mother a thousand times for a share of her food.. Normally well after I have eaten and she just sat down to have her meal, I would go to her and ask
"Amma, can I have one urula ?"
soon my sisters would come and ask for more urulas.. eventually Amma would make us all sit on the floor and she feeds each of us like the Ammakkili feeding babykkilis..
Ultimately, the Dinner routine in our house was, Amma taking a big salad bowl and mixing the rice with moru and payaru and meen curry, us( myself and my younger sisters) would sit on the floor and she feeds us.. This ritual went on till I got married..
My mother was never a good cook. She hated cooking. But there are certain things, she makes, that I can taste even now..in my mind..
She made the best kadumanga Achar.. To this day I haven't been able to replicate her pickle.
She would patiently peel, slice and cube raw mangoes to tiny pieces, salt them for 2 days..on the 3rd day, the scene at home would be like this
"Ente Karthave..Ara, ee manga muzhuvan vetti vizhungiyathu? njan ethra neram irrunnu nurukkiyatha, bhayangirikale..ninakkokke makkal undovumbozhe ariyathullu!!!"
She also made yummy Achappam( kuih rose).. When I got married, I stole her Achu( well I asked nicely, she didn't give, so I took!).. When she came to KL, she inspected my kitchen and the scene was like this
"Ee achu kandittu nalla parichayam!!"
"Eey.. no such thing, all achu looks alike amma!"
"Appol nee anu ente achu moshtichathu"
"Eey, njano!! no way"
Once when I came home from the medical college, Amma made pakkavada.. We finished it in one day and the scene was like this
"Oru sadanam ondakkiyal bakki vekkathilla, appol thanne vetti vizhungum, arenkilum vannal entha eduthu kodukkuka?? Ethungaleyum kondu thottu!!"
Whenever I came home for visit, she would make payaru thoran.. She doesn't cook it well.. but the thought that mattered.. She knows..I need payaru thoran every meal..still do!
In between all these.. she made cornflour cake( hardest cake i ever ate), she poured Kerosene, instead of coconut oil, in to a big chatty of mathi curry, cooked hardest idli( she was trying to save uzhunnu), that we used to throw like flying idli frisbee...
Although she wasn't a good cook, she complained every time when I cooked anything edible..
This one is too salty
too much chilly
too much onion/ginger/garlic etc
and I forever tried to make her happy. I was obsessed.. All i ever wanted for her to say that, I did well.. But that never happend.
I must say having her as a critic, made me a better cook..
"Amma, can I have one urula ?"
soon my sisters would come and ask for more urulas.. eventually Amma would make us all sit on the floor and she feeds each of us like the Ammakkili feeding babykkilis..
Ultimately, the Dinner routine in our house was, Amma taking a big salad bowl and mixing the rice with moru and payaru and meen curry, us( myself and my younger sisters) would sit on the floor and she feeds us.. This ritual went on till I got married..
My mother was never a good cook. She hated cooking. But there are certain things, she makes, that I can taste even now..in my mind..
She made the best kadumanga Achar.. To this day I haven't been able to replicate her pickle.
She would patiently peel, slice and cube raw mangoes to tiny pieces, salt them for 2 days..on the 3rd day, the scene at home would be like this
"Ente Karthave..Ara, ee manga muzhuvan vetti vizhungiyathu? njan ethra neram irrunnu nurukkiyatha, bhayangirikale..ninakkokke makkal undovumbozhe ariyathullu!!!"
She also made yummy Achappam( kuih rose).. When I got married, I stole her Achu( well I asked nicely, she didn't give, so I took!).. When she came to KL, she inspected my kitchen and the scene was like this
"Ee achu kandittu nalla parichayam!!"
"Eey.. no such thing, all achu looks alike amma!"
"Appol nee anu ente achu moshtichathu"
"Eey, njano!! no way"
Once when I came home from the medical college, Amma made pakkavada.. We finished it in one day and the scene was like this
"Oru sadanam ondakkiyal bakki vekkathilla, appol thanne vetti vizhungum, arenkilum vannal entha eduthu kodukkuka?? Ethungaleyum kondu thottu!!"
Whenever I came home for visit, she would make payaru thoran.. She doesn't cook it well.. but the thought that mattered.. She knows..I need payaru thoran every meal..still do!
In between all these.. she made cornflour cake( hardest cake i ever ate), she poured Kerosene, instead of coconut oil, in to a big chatty of mathi curry, cooked hardest idli( she was trying to save uzhunnu), that we used to throw like flying idli frisbee...
Although she wasn't a good cook, she complained every time when I cooked anything edible..
This one is too salty
too much chilly
too much onion/ginger/garlic etc
and I forever tried to make her happy. I was obsessed.. All i ever wanted for her to say that, I did well.. But that never happend.
I must say having her as a critic, made me a better cook..
Thursday, June 15, 2006
Inji puli
This particular dish comes in many different names. Malyaless are after all very intelligent. The dish looks and taste the same.. but it is called, inji curry, puli inji, inji achar etc..
Why do I like it? I am after all a Malaysian..( where else will you get fish curry with sugar in it??) and I like sweet and sour food.. and this one is all encompassing..and when you take a first bite.. you can see the elephants, you can feel the land immediately after the harvest and you feel yourself being magically transported to Kerala...they call it God's own country..for a reason.. Ask any malayalee..they all tell you the same... the malayalee food magically takes you home, however far you are from Kerala..that my friends unite us..irrespective of, if we are Malaysian malayalee, or American Malayalee..
Ginger: 100 gm
tamarind paste: 1 tbl spn
Chilli powder: 2 t spn
coriander powder:2 t spn
fenugreek/uluva podi: 1/4 t spn
LG kayam( asafoetida):1/4 t spn
turmeric powder::1/2 t spn
brown sugar: 2 t spn
oil: 3 tbl spn
mustard: 1/2 t spn
dried red chilli:2 broke in to 1 inch pieces
Clean and scrape the ginger. Cut in to fine slivers(1/2 inch long).
Heat oil. Add the ginger and fry till it is browned and take it out from the oil using a slotted spoon.
Dilute the tamarind in 2 cups of water, add all the powder and keep aside.
In the remaining oil( after removing the ginger) fry the mustard and dried chilli, pour the tamarind water and boil. When it boils well add the ginger, brown sugar and salt... when the gravy becomes thick, take it off from fire and cool and eat with rice and dal..and you will see the elephants all dressed in the royal splendour waiting for the Mahabeli..
Why do I like it? I am after all a Malaysian..( where else will you get fish curry with sugar in it??) and I like sweet and sour food.. and this one is all encompassing..and when you take a first bite.. you can see the elephants, you can feel the land immediately after the harvest and you feel yourself being magically transported to Kerala...they call it God's own country..for a reason.. Ask any malayalee..they all tell you the same... the malayalee food magically takes you home, however far you are from Kerala..that my friends unite us..irrespective of, if we are Malaysian malayalee, or American Malayalee..
Ginger: 100 gm
tamarind paste: 1 tbl spn
Chilli powder: 2 t spn
coriander powder:2 t spn
fenugreek/uluva podi: 1/4 t spn
LG kayam( asafoetida):1/4 t spn
turmeric powder::1/2 t spn
brown sugar: 2 t spn
oil: 3 tbl spn
mustard: 1/2 t spn
dried red chilli:2 broke in to 1 inch pieces
Clean and scrape the ginger. Cut in to fine slivers(1/2 inch long).
Heat oil. Add the ginger and fry till it is browned and take it out from the oil using a slotted spoon.
Dilute the tamarind in 2 cups of water, add all the powder and keep aside.
In the remaining oil( after removing the ginger) fry the mustard and dried chilli, pour the tamarind water and boil. When it boils well add the ginger, brown sugar and salt... when the gravy becomes thick, take it off from fire and cool and eat with rice and dal..and you will see the elephants all dressed in the royal splendour waiting for the Mahabeli..
Monday, June 12, 2006
Pineapple Pachadi
Malayalees are famous for their culinary invention. How else would you have this delicacy called pachadi..that is so soothing amongst all the spicy food?
My all time favourite is pineapple pachadi. Unlike my grnadmother, who would go to the fields, check each and every pineapple before she finds the RIGHT one, then bring it home, painstakingly cut it and cube it, I go to the nearest shop and buy a big can of pineapple and use what I need and freeze the rest in small zip lock bags. So I have a ready supply of pineapple for the pachadi..and I make it often during summer months.
Pineapple cubes: 2 cups
green chilli:3 split lengthwise
Ginger: 1 small piece, cut in to tiny pieces.
Pineapple syrup: 2 tbl spn( the liquid that comes along with the canned pineapple)
Coconut:1/2 cup
Curd:1 cup(thick)
Mustard powder: 1/4 t spn. (I use Caines's mustard powder.)
Coconut oil: 1 tbl spn
curry leaves:1 sprig
dried chilli:2 broke in to small pieces
Cook the pineapple with the green chillies, ginger, 2 tbls syrup and 1/4 cup of water for 5 mints.
Grind the coconut fine
Add the coconut to the pineapple and mix it well. Reduce the flame and cook for another 10 mints. Take it off from fire and add the yogurt salt and mustard powder.
Heat oil and tadka the mustard,curry leaves and dried red chilli and pour over the pachadi.
Serve cold.
Note: if you don't have mustard powder, pound 1/4 t spn mustard fine, sift to remove the husk and use. If the pachadi is too sour add a t spn of sugar to balance the flavour.
My all time favourite is pineapple pachadi. Unlike my grnadmother, who would go to the fields, check each and every pineapple before she finds the RIGHT one, then bring it home, painstakingly cut it and cube it, I go to the nearest shop and buy a big can of pineapple and use what I need and freeze the rest in small zip lock bags. So I have a ready supply of pineapple for the pachadi..and I make it often during summer months.
Pineapple cubes: 2 cups
green chilli:3 split lengthwise
Ginger: 1 small piece, cut in to tiny pieces.
Pineapple syrup: 2 tbl spn( the liquid that comes along with the canned pineapple)
Coconut:1/2 cup
Curd:1 cup(thick)
Mustard powder: 1/4 t spn. (I use Caines's mustard powder.)
Coconut oil: 1 tbl spn
curry leaves:1 sprig
dried chilli:2 broke in to small pieces
Cook the pineapple with the green chillies, ginger, 2 tbls syrup and 1/4 cup of water for 5 mints.
Grind the coconut fine
Add the coconut to the pineapple and mix it well. Reduce the flame and cook for another 10 mints. Take it off from fire and add the yogurt salt and mustard powder.
Heat oil and tadka the mustard,curry leaves and dried red chilli and pour over the pachadi.
Serve cold.
Note: if you don't have mustard powder, pound 1/4 t spn mustard fine, sift to remove the husk and use. If the pachadi is too sour add a t spn of sugar to balance the flavour.
Thursday, June 08, 2006
Rasam with coconut water
Yes thenga vellam.. When I buy fresh thenga(coconut) I always save the thenga vellam( coconut water) inside. I drink a bit for the nostalgia, the rest get converted to Coconut water rasam.
Water from 1 coconut: ( usually abt 1 cup)
Toovar dhal:1/4 cup
tamarind extract: 1 tspn
tomatoes:2 quartered
garlic cloves:2 crushed
peppercorns:10 crushed
asafoetida powder:1/4 t spn
turmeric powder: 1/2 t spn
oil:1 tbls spn
mustard: 1/2 t spn
dried red chilli:2, broken in to 1/2 inch pieces
coriander leaves: few fro garnish
Clean and wash dal and cook it in 2 cups of water, tillv ery soft. Add the cocony water, crushed garlic, pepper, asafoetida, turmeric and heat. Don't boil.Take it off from fire, before it boils
Do the tadka,heat oil add mustard, then the dried chillies, pour over the rasam and garnish with coriander leaves
Water from 1 coconut: ( usually abt 1 cup)
Toovar dhal:1/4 cup
tamarind extract: 1 tspn
tomatoes:2 quartered
garlic cloves:2 crushed
peppercorns:10 crushed
asafoetida powder:1/4 t spn
turmeric powder: 1/2 t spn
oil:1 tbls spn
mustard: 1/2 t spn
dried red chilli:2, broken in to 1/2 inch pieces
coriander leaves: few fro garnish
Clean and wash dal and cook it in 2 cups of water, tillv ery soft. Add the cocony water, crushed garlic, pepper, asafoetida, turmeric and heat. Don't boil.Take it off from fire, before it boils
Do the tadka,heat oil add mustard, then the dried chillies, pour over the rasam and garnish with coriander leaves
Tuesday, June 06, 2006
Mango rasam
This is my favourite. After all I am a malayalee and I love mangoes..
This recipe requires something called chanacha manga ..mango that is neither too ripe, nor too raw..Slightly ripe, with a tinge of sweetness..ah..and you can make the best rasam with it..
Toovar dal:1/4 cup
water:4 cups
semi ripe mango cut in to cubes: 1/2 cups
Ginger: 1/2 inch ..pounded
pepper powder: 1 t spn
turmeric powder:1/2 t spn
cumin powder:1/2 t spn
Oil:2 tbl spn
dried red chilli:1 broke in to 3 pieces
curry leaves: 1 sprig
Clean and wash the dal and cook it in 2 cups of water. When the dal is cooked add the other 2 cups of water, mango pieces, ginger, pepper, cumin and turmeric powder.Add salt and cook till the mango is done(abt 10 mints on medium fire). Take it off from fire
Heat 2 tbl spn oil and tadak the dried chilli and curry leaf and pour over the rasam and eat with rice.
Note: My grandmother adds a a tbl spn of coriander seeds along with the ginger and pound it. I am not fond of coriander in the rasam. You can use any dal. Last time I made it with masoor dal( that was the only dal I had!!)
This recipe requires something called chanacha manga ..mango that is neither too ripe, nor too raw..Slightly ripe, with a tinge of sweetness..ah..and you can make the best rasam with it..
Toovar dal:1/4 cup
water:4 cups
semi ripe mango cut in to cubes: 1/2 cups
Ginger: 1/2 inch ..pounded
pepper powder: 1 t spn
turmeric powder:1/2 t spn
cumin powder:1/2 t spn
Oil:2 tbl spn
dried red chilli:1 broke in to 3 pieces
curry leaves: 1 sprig
Clean and wash the dal and cook it in 2 cups of water. When the dal is cooked add the other 2 cups of water, mango pieces, ginger, pepper, cumin and turmeric powder.Add salt and cook till the mango is done(abt 10 mints on medium fire). Take it off from fire
Heat 2 tbl spn oil and tadak the dried chilli and curry leaf and pour over the rasam and eat with rice.
Note: My grandmother adds a a tbl spn of coriander seeds along with the ginger and pound it. I am not fond of coriander in the rasam. You can use any dal. Last time I made it with masoor dal( that was the only dal I had!!)
Friday, June 02, 2006
Rasam
Although, some people say the traditional ona sadya doesn't include rasam, I find it nice to eat rasam with parippu curry. Don't ask why.. It is one combination I am very fond of.
There are three types of Rasam I make. Sada rasam, Lemon rasam and mango rasam.
But today I will share you a recipe from Alexis mother. The other day I was telling him about Malaysian food and he mentioned about eating parippuvada soaked in Rasam. It reminded me of the type of rasam my Ammachi used to make. She called it Mulakuthanni and it was spicy. I don't know how to make that. So this is what Alexis send me..from his mother's collection
1. Tuar dal - 1/4 cup
2. Masoor dal - 1/4 cup
3. Tomatoes - 1 16 oz.can or 4 large tomatoes
4. Tamarind extract - 1/2 teaspoon
5. Black pepper powder - 1/2 teaspoon
6. Fennel seeds - 1/2 teaspoon
7. Dry red chili - 2 or 3
8. Chili powder - 1/2 teaspoon
9. Turmeric powder - 1/2 teaspoon
10. Asafoetida powder - 1/2 teaspoon
11. Fenugreek seeds - 1/2 teaspoon
12. Garlic cloves - 3
13. Cumin seeds - 1 teaspoon
14. Mustard seeds - 1/2 teaspoon
15. Coriander and curry leaves - a bunch
16. Salt - to taste
1) Cook the dal well with sufficient water.
2) Add the tomatoes, salt, chili powder, turmeric powder and tamarind extract. 3) Crush the cumin and garlic and add to the Rasam with the black pepper. 4) Simmer for a few minutes and add the Asafoetida powder.
5) Heat a little oil in a fry pan and pop the mustard seeds. Add the fenugreek and fennel seeds and curry leaves after removing the heat source.
6) Add this to the rasam.
7) Garnish with coriander leaves.
I followed this recipe and made rasam today and it is perfect..
and now I am going to make Vada.. to eat parippuvada soaked in rasam.
There are three types of Rasam I make. Sada rasam, Lemon rasam and mango rasam.
But today I will share you a recipe from Alexis mother. The other day I was telling him about Malaysian food and he mentioned about eating parippuvada soaked in Rasam. It reminded me of the type of rasam my Ammachi used to make. She called it Mulakuthanni and it was spicy. I don't know how to make that. So this is what Alexis send me..from his mother's collection
1. Tuar dal - 1/4 cup
2. Masoor dal - 1/4 cup
3. Tomatoes - 1 16 oz.can or 4 large tomatoes
4. Tamarind extract - 1/2 teaspoon
5. Black pepper powder - 1/2 teaspoon
6. Fennel seeds - 1/2 teaspoon
7. Dry red chili - 2 or 3
8. Chili powder - 1/2 teaspoon
9. Turmeric powder - 1/2 teaspoon
10. Asafoetida powder - 1/2 teaspoon
11. Fenugreek seeds - 1/2 teaspoon
12. Garlic cloves - 3
13. Cumin seeds - 1 teaspoon
14. Mustard seeds - 1/2 teaspoon
15. Coriander and curry leaves - a bunch
16. Salt - to taste
1) Cook the dal well with sufficient water.
2) Add the tomatoes, salt, chili powder, turmeric powder and tamarind extract. 3) Crush the cumin and garlic and add to the Rasam with the black pepper. 4) Simmer for a few minutes and add the Asafoetida powder.
5) Heat a little oil in a fry pan and pop the mustard seeds. Add the fenugreek and fennel seeds and curry leaves after removing the heat source.
6) Add this to the rasam.
7) Garnish with coriander leaves.
I followed this recipe and made rasam today and it is perfect..
and now I am going to make Vada.. to eat parippuvada soaked in rasam.
Thursday, May 25, 2006
Moru kachiyathu
At home we had Moru everyday. 90% of the time, it would be the "cheat" moru and 10 % of the time the real one..with coconut. I can't imagine a malayalee meal without moru.. My kids would drink moru, instead of water,when I make spicy fish curry!!
The most important thing to make moru is good yogurt. It is very easy to make it, even in the cold winter days.
Boil 500 ml of milk and then cool it till it reaches blood warm..( ie, if you dip your finger in, it won't be too hot that you jump up and down). Add a tbl spn of yogurt and mix well. if you are living in a cold place and have an oven, switch on the light inside, chuck the container inside and shut the oven door. Forget about the yogurt for 5 hrs and then open the oven and Take freshly set thick, yummy yogurt out. If you have kids, tell them to remind you that the yogurt is inside the oven!!
Yogurt:500ml
coconut:1/2 cup
turmeric:1 tspn
cumin powder:1 tspn
Chilli powder:1/2 t spn
oil:1 tbl spn
shallot sliced fine:1
mustard:1/2 tspn
fenugreek(uluva):1/2 t spn
Curry leaves:1 sprig
Dried red chilli:2 cut in to 1/2 inch pieces
grind the coconut very fine and mix it with the yogurt,1 cup water,chilli powder,turmeric powder,cumin powder, salt and keep it aside for 10 mints.
Heat the yogurt mix, stirring often with a metal spoon on medium fire. Every now and then lift the spoon and examine, if you can see the steam coming out of the spoon. The moment you see that, take the moru off the fire. If you are like me and didn't check, then you will be successful in creating double layer moru!!.. don't believe me? Try and see..
Tadka the mustard, uluva, curry leaves,and the dried chilli in the oil and pour over the moru..
Cheats moru
This is the low fat, pishukki version
No coconut..rest of the ingredients are the same. The process is slightly altered.
heat a casserole and do the tadka first and add the 1 cup water in to the tadka.. watch your hand and face!! then add the yogurt and salt mix(whisk) well and cook over medium heat and check often for the steam coming out of the spoon..
The most important thing to make moru is good yogurt. It is very easy to make it, even in the cold winter days.
Boil 500 ml of milk and then cool it till it reaches blood warm..( ie, if you dip your finger in, it won't be too hot that you jump up and down). Add a tbl spn of yogurt and mix well. if you are living in a cold place and have an oven, switch on the light inside, chuck the container inside and shut the oven door. Forget about the yogurt for 5 hrs and then open the oven and Take freshly set thick, yummy yogurt out. If you have kids, tell them to remind you that the yogurt is inside the oven!!
Yogurt:500ml
coconut:1/2 cup
turmeric:1 tspn
cumin powder:1 tspn
Chilli powder:1/2 t spn
oil:1 tbl spn
shallot sliced fine:1
mustard:1/2 tspn
fenugreek(uluva):1/2 t spn
Curry leaves:1 sprig
Dried red chilli:2 cut in to 1/2 inch pieces
grind the coconut very fine and mix it with the yogurt,1 cup water,chilli powder,turmeric powder,cumin powder, salt and keep it aside for 10 mints.
Heat the yogurt mix, stirring often with a metal spoon on medium fire. Every now and then lift the spoon and examine, if you can see the steam coming out of the spoon. The moment you see that, take the moru off the fire. If you are like me and didn't check, then you will be successful in creating double layer moru!!.. don't believe me? Try and see..
Tadka the mustard, uluva, curry leaves,and the dried chilli in the oil and pour over the moru..
Cheats moru
This is the low fat, pishukki version
No coconut..rest of the ingredients are the same. The process is slightly altered.
heat a casserole and do the tadka first and add the 1 cup water in to the tadka.. watch your hand and face!! then add the yogurt and salt mix(whisk) well and cook over medium heat and check often for the steam coming out of the spoon..
Wednesday, May 24, 2006
Erisseri
This 'seri' group of curries are a bit confusing. Especially the erisseri and the pulisseri. Then you have the subdivision among the Erisseri, kaya erisseri,mathangga erisseri,chakka erisseri etc.. I am still confused.
I make the mathanga erisseri.. simp(b)ly because i get it here.
pumpkin:1/4 kg( after you removed the hard shell and weighed!!).cut in to 1/2 inch cubes
turmeric powder: 1 t spn
chillipowder:1 tspn
Cumin powder:1/2 t spn
brown lentils(van payar): 100gm(1/2 cup)
Coconut grated:1 cup
garlic:2 cloes
Curry leaves:2 sprigs
Dried Red Chillies:2 broken in to 1 inch pieces
Coconut oil:2 tbl spn
mustard:1 tspn
This recipe is easier if you have a pressure cooker. Pressure cook the vanpayar/brown lentils in 2 cups water, till it is almost cooked. Then add the pumpkin, chilli powder, turmeric powder cumin powder, half of the curry leaves and salt. Keep boiling.
Meanwhile grind the coconut and garlic together to a fine paste. When the pumpkin is cooked add the ground coconut and mix well. Boil it for another 5 mints and take it off from fire. This curry should be a bit thick.
Tadka the mustard, chilli and curry leaves in the coconut oil and pour over the Erisseri.. ah..malayalee food.. brings heaven on earth..
I make the mathanga erisseri.. simp(b)ly because i get it here.
pumpkin:1/4 kg( after you removed the hard shell and weighed!!).cut in to 1/2 inch cubes
turmeric powder: 1 t spn
chillipowder:1 tspn
Cumin powder:1/2 t spn
brown lentils(van payar): 100gm(1/2 cup)
Coconut grated:1 cup
garlic:2 cloes
Curry leaves:2 sprigs
Dried Red Chillies:2 broken in to 1 inch pieces
Coconut oil:2 tbl spn
mustard:1 tspn
This recipe is easier if you have a pressure cooker. Pressure cook the vanpayar/brown lentils in 2 cups water, till it is almost cooked. Then add the pumpkin, chilli powder, turmeric powder cumin powder, half of the curry leaves and salt. Keep boiling.
Meanwhile grind the coconut and garlic together to a fine paste. When the pumpkin is cooked add the ground coconut and mix well. Boil it for another 5 mints and take it off from fire. This curry should be a bit thick.
Tadka the mustard, chilli and curry leaves in the coconut oil and pour over the Erisseri.. ah..malayalee food.. brings heaven on earth..
Tuesday, May 23, 2006
kurukku kalan
When I went to Kerala for the first time, Malayalam confused me more than anything. kalan can be many different things.. You eat 'kalan', the other 'kalan' comes to fetch your soul, when you are done with the world, another 'kalan' kuda you use when it rains!. The meaning changes the way you pronounce.. I never got it right. Kalan and olan are essential part of ona sadya..
Chena( elephant yam): 100 gm
Raw green banana(ethakka):1
green chillies:4
pepper powder:1 t spn
water:1 cup
turmeric powder:1/2 t spn
Ghee:2 tbl spn
Yogurt( thick greek style):1 cup
Coconut (grated) :1 cup
Cumin powder:1/2 t spn
fenugreek(methi) powder:1/2 t spn.( roast the seed and powder)
Mustard seeds:1 t spn
Curry leaves:1 sprig
Dreid red chilli:2, cut in to 1 inch piece
Grind the coconut with cumin powder very well. Try not to add water.
Slice the yam and raw banana in to small pieces(1/2 inch cubes), boil it with 1 cup water,green chillies,salt,pepper and turmeric till the Yam is cooked and there is no more water in the pan. Add a tea spn ghee and mix well.
Add the yogurt to the banana yam mix and cook on low fire, till the mix is thick. Now add the ground coconut, cook till it is boiled and take it off from fire. Sprinkle the fenugreek(uluva) podi on top and gently mix.
Tadka the mustard,curry leaves and the dried Chilli in the remaining ghee and pour over the Kalan
I saw Lg's post.. she too has a wonderful kalan recipe
http://injimanga.blogspot.com/2006/05/ethakka-kaalan-plantain-in-curd.html
Chena( elephant yam): 100 gm
Raw green banana(ethakka):1
green chillies:4
pepper powder:1 t spn
water:1 cup
turmeric powder:1/2 t spn
Ghee:2 tbl spn
Yogurt( thick greek style):1 cup
Coconut (grated) :1 cup
Cumin powder:1/2 t spn
fenugreek(methi) powder:1/2 t spn.( roast the seed and powder)
Mustard seeds:1 t spn
Curry leaves:1 sprig
Dreid red chilli:2, cut in to 1 inch piece
Grind the coconut with cumin powder very well. Try not to add water.
Slice the yam and raw banana in to small pieces(1/2 inch cubes), boil it with 1 cup water,green chillies,salt,pepper and turmeric till the Yam is cooked and there is no more water in the pan. Add a tea spn ghee and mix well.
Add the yogurt to the banana yam mix and cook on low fire, till the mix is thick. Now add the ground coconut, cook till it is boiled and take it off from fire. Sprinkle the fenugreek(uluva) podi on top and gently mix.
Tadka the mustard,curry leaves and the dried Chilli in the remaining ghee and pour over the Kalan
I saw Lg's post.. she too has a wonderful kalan recipe
http://injimanga.blogspot.com/2006/05/ethakka-kaalan-plantain-in-curd.html
Monday, May 22, 2006
shallots sambar
There are so many variations of sambar. In the north of Kerala, they grind fried copra and add that to sambar, In Malaysia, they add fish curry powder.Yes they do!!!
my favourite is shallots sambar
Shallots:200 gm, clean and slice them
green chilli:5. split in to half
sambar dal(toovar dal) :50 gm
tamarind:1 t spn( if not using the paste, soak a small goosberry size tamarind, in 2 tbl spn hot water and strain the pulp)
chilli powder:1 tsp
coriander powder:2 tsp
turmeric powder:1 tsp
asafoetida:a small pinch
fenugreek seeds:1/2 tspn
mustard seeds:1 tspn
dried red chilli:3
curry leaves:1 sprig
coconut oil:2 tbl spn( yes coconut oil..remember onam. and the sadya isn't saday till you cook the malu way and we use coconut oil!)
Among the masses of all the dals at the shop, i could never figure out which one is sambar/toovar dal. I finally figured, the thinner uglier one is toovar dal and the chubbier cute one is chana dal that is used for parippuvada!
Clean and wash the dal and cook it in 3 cups of water, till it is soft.
Meanwhile, in a wok heat a tbl spn oil and fry the shallots and green chillies till the shallots are slightly browned.
Mix the fried shallots to the boiled dal, add all the coriander, chilli, turmeric powder, tamarind and salt. Add water to dilute. When it is boiled well, take it off from fire.
heat the wok, add a tbl spn coconut oil, add a pich of asafoetida, when it bubbles add the mustard and fenugreek seeds, when they finished spluttering add the dried chilli and curry leaves, fry for a minute till it is browned. Pour over the sambar. Serve hot.
my favourite is shallots sambar
Shallots:200 gm, clean and slice them
green chilli:5. split in to half
sambar dal(toovar dal) :50 gm
tamarind:1 t spn( if not using the paste, soak a small goosberry size tamarind, in 2 tbl spn hot water and strain the pulp)
chilli powder:1 tsp
coriander powder:2 tsp
turmeric powder:1 tsp
asafoetida:a small pinch
fenugreek seeds:1/2 tspn
mustard seeds:1 tspn
dried red chilli:3
curry leaves:1 sprig
coconut oil:2 tbl spn( yes coconut oil..remember onam. and the sadya isn't saday till you cook the malu way and we use coconut oil!)
Among the masses of all the dals at the shop, i could never figure out which one is sambar/toovar dal. I finally figured, the thinner uglier one is toovar dal and the chubbier cute one is chana dal that is used for parippuvada!
Clean and wash the dal and cook it in 3 cups of water, till it is soft.
Meanwhile, in a wok heat a tbl spn oil and fry the shallots and green chillies till the shallots are slightly browned.
Mix the fried shallots to the boiled dal, add all the coriander, chilli, turmeric powder, tamarind and salt. Add water to dilute. When it is boiled well, take it off from fire.
heat the wok, add a tbl spn coconut oil, add a pich of asafoetida, when it bubbles add the mustard and fenugreek seeds, when they finished spluttering add the dried chilli and curry leaves, fry for a minute till it is browned. Pour over the sambar. Serve hot.
Thursday, May 18, 2006
Parippu curry
There are so many versions of this curry.. We make the simple version.
When you eat a sadya, after the rice is served, then a pour a spn of home made ghee on the rice. after that they serve parippu curry and pappadam.
LG.. I am hoping that you would guide me through the steps...of serving the sadya the right way..
Parippu curry
Green gram dal: 1 cup
water:3 cups
turmeric powder:1/2 t spn
grated coconut:1 cup
garlic:2 cloves
cumin powder:1/2 t spn
Ghee: 1 tbl spn
mustard:1/2 t spn
shallots:sliced fine 2
dried red chilli:2 broke in to 1/2 inch pieces
curry leaves: 1 sprig
Heat a woke, fry the dal without washing till it is lightly browned. take it off from fire and wash. Then boil it with 3 cups of water and turmeric powder.
Grind the coconut with garlic and cumin powder to a fine paste. When the dal is cooked add the coconut paste and boil . When the dal is boiling. take it off from the fire.
Heat a wok, add the ghee, then the mustard, when the mustard finished spluttering add the shallots, when it is browned,reduce the fire add the chillie and curry leaves, stir for a minute and take it off from fire and pour over the cooked dal.
Tomorrow we make Shallots sambar.
Lg..if the order is going kaput, guide me..
When you eat a sadya, after the rice is served, then a pour a spn of home made ghee on the rice. after that they serve parippu curry and pappadam.
LG.. I am hoping that you would guide me through the steps...of serving the sadya the right way..
Parippu curry
Green gram dal: 1 cup
water:3 cups
turmeric powder:1/2 t spn
grated coconut:1 cup
garlic:2 cloves
cumin powder:1/2 t spn
Ghee: 1 tbl spn
mustard:1/2 t spn
shallots:sliced fine 2
dried red chilli:2 broke in to 1/2 inch pieces
curry leaves: 1 sprig
Heat a woke, fry the dal without washing till it is lightly browned. take it off from fire and wash. Then boil it with 3 cups of water and turmeric powder.
Grind the coconut with garlic and cumin powder to a fine paste. When the dal is cooked add the coconut paste and boil . When the dal is boiling. take it off from the fire.
Heat a wok, add the ghee, then the mustard, when the mustard finished spluttering add the shallots, when it is browned,reduce the fire add the chillie and curry leaves, stir for a minute and take it off from fire and pour over the cooked dal.
Tomorrow we make Shallots sambar.
Lg..if the order is going kaput, guide me..
Wednesday, May 17, 2006
Onam sadya
When I started blogging, the main reason was, I wanted to hand over to my kids, things that I hold dear. When you are a malayalee, and when you have never been to Kerala, then you lose that cultural identity. My kids don't know much about India.
Every onam I try to make an ona sadya.. So that i can take them to a journey to Kerala, my childhood, my culture.
In my childhood, the ona sadya preparation is a long process. something even more unique is although my family are chrisitians and we celebrated onam the same way as the rest of hindu malayalees.
There were many taboos and rules regarding the sadya.There is a way to serve the sadya. The curries too have to be in certain order and there have to be a certain number of this and that. I don't remember any of that. I need help with all that..so dear fellow bloggers.. help me.. write whatever you remember about the onam sadya at your home. let us compile it and give it as a gift to our kids..
We will start with the rice
It is a must to have parboiled rice( kuthari) for the sadya. 1 cup uncooked rice is enough for 2 people. ( On onam days everyone I knew would morph in to shappattu ramans and we certainly cooked more rice)
I use 4 times water..ie 2 cups of rice needs 8 cups of water.
Boil the meassured water in a pan
Clean the rice and wash in many changes of water. When the water is boiling add the rice and keep the fire medium. Close the lid half( if you close it full, then you will clean all the mess too) and cook till the rice is done. Now turn off the heat and close the lid. I use cloth pegs to secure the lid to the pan and tilt the pan slowly drain the water. Or you can drain the water in a colander( not plastic).
I do try to save a glass of the rice water and drink that with a pinch of salt, while I make the rest of the food.
Tomorrow we will make the parippu curry.
Every onam I try to make an ona sadya.. So that i can take them to a journey to Kerala, my childhood, my culture.
In my childhood, the ona sadya preparation is a long process. something even more unique is although my family are chrisitians and we celebrated onam the same way as the rest of hindu malayalees.
There were many taboos and rules regarding the sadya.There is a way to serve the sadya. The curries too have to be in certain order and there have to be a certain number of this and that. I don't remember any of that. I need help with all that..so dear fellow bloggers.. help me.. write whatever you remember about the onam sadya at your home. let us compile it and give it as a gift to our kids..
We will start with the rice
It is a must to have parboiled rice( kuthari) for the sadya. 1 cup uncooked rice is enough for 2 people. ( On onam days everyone I knew would morph in to shappattu ramans and we certainly cooked more rice)
I use 4 times water..ie 2 cups of rice needs 8 cups of water.
Boil the meassured water in a pan
Clean the rice and wash in many changes of water. When the water is boiling add the rice and keep the fire medium. Close the lid half( if you close it full, then you will clean all the mess too) and cook till the rice is done. Now turn off the heat and close the lid. I use cloth pegs to secure the lid to the pan and tilt the pan slowly drain the water. Or you can drain the water in a colander( not plastic).
I do try to save a glass of the rice water and drink that with a pinch of salt, while I make the rest of the food.
Tomorrow we will make the parippu curry.
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