JEERA RASAM

I used to make jeera rasam in the same way as pepper rasam until I came across a recipe by Smt. Andal Rangaswamy. I took some tips from that and improvised my original recipe to get a thick gravy which goes well with rice.

INGREDIENTS

1. Tamarind - Lime size

2. Cumin seeds - 1 tea spoon

3. Masoor dal - 1 table spoon

4. Red chilli - 2

5. Rasam powder - 1 tea spoon

6. Coconut oil - 1 table spoon

7. Mustard seeds - 1/2 tea spoon

8. Curry leaves - 2 sprigs

9. Salt

METHOD

1.Soak masoor dal, cumin seeds and 1 red chilli (optional). Grind to a coarse paste.

2. Soak tamarind in a little hot water and extract juice. Dilute it with more water. Add rasam powder and salt and allow to boil .

3. Reduce heat to low and add the dal paste. Cook till the raw smell goes and the rasam thickens, stirring continuously.

4. Heat oil and splutter mustard seeds. Fry red chilli and curry leaves and pour into the rasam.

PAVAKKA PULI INCHI

This recipe is similar to that of  puli inchi , but the taste is different. I think I got the recipe from an old issue of "Vanitha".

Remember to avoid onion if making for a traditional sadya.

INGREDIENTS

1. Bitter gourd (pavakka) , cut into rings - 1 cup

2. Ginger chopped - 1 table spoon

3. Onion chopped - 1/4 cup

4. Green chilli chopped - 1/2 tea spoon

5. Coconut oil

6. Mustard seeds - 1/2 tea spoon

7. Fenugreek - 1/4 tea spoon

8. Dry red chillis - 2 (break each into 3)

9. Curry leaves - 2 sprigs

10. Corriander powder - 1 tea spoon

11. Chilli powder - 1/2 tea spoon

12. Turmeric powder - 1/4 tea spoon

13.  Cumin seeds - 1 pinch

14. Tamarind - Lime sized ball

15. Chopped coconut - 1 table spoon

16. Salt

17. Jaggery/sugar - To adjust the taste

PREPARATION

1. Fry bitter gourd pieces in oil and keep aside to drain.

2. Soak tamarind in hot water and extract thick juice.

3. Heat 1 1/2 table spoon oil in a pan. (the same oil used to fry bitter gourd can be used) and splutter mustard seeds. To this add fenugreek and cumin seeds followed by red chilli pieces, curry leaves and coconut.

4. When the coconut is fried well add  ginger, onion and green chilli. Saute for 3-4 minutes. Reduce heat and add the powders. Stir well and add the tamarind extract, salt and bitter gourd.

5. When the gravy thickens add sugar or jaggery to adjust the taste. Switch off stove and allow to cool.

PARIPPU CURRY

This curry, usually referred to as "parippu" is served along with ghee at the beginning of a sadya.

INGREDIENTS

1. Cheru payar parippu (moong dal) - 1 cup

2. Ghee - 1 tea spoon

3. Grated coconut - 1 cup

4. Cumin seeds - 1 pinch

5. Turmeric powder - 1 pinch

6. Green chilli - 1 (optional)

7. Coconut oil - 1 table spoon

8. Curry leaves - 2 sprigs

PREPARATION

1. Heat ghee in a pan and stir fry the moong dal till its colour starts changing to  light brown.

2. Pressure cook for 10 minutes with 2 cups of water.

3. Grind coconut, cumin seeds and turmeric to a fine paste. Add crushed green chilli (optional) to it.

4. Mash the cooked dal. Mix in the coconut paste, salt and 1 cup of water. Cook on a low flame for 5-6 minutes.

5. Switch off heat and add coconut oil and curry leaves. Mix well.

GHEE (NEYYU)

Ghee is made by heating butter for about 8 - 10 minutes.

INGREDIENTS

1. Butter

METHOD

1. Heat unsalted butter in a thick pan on medium flame. It melts slowly and starts boiling.

2. Reduce heat to low. A foam will be formed on the top. Keep stirring checking the colour of the solid mass at the bottom occassionally. It will be cream in colour at first.

3. When the solid mass turns light brown stop heating and continue stirring for 1 more minute. By that time it will turn dark brown and the ghee a golden yellow colour.

4. Allow the ghee to cool and filter through a thin cloth.

5. Store in a dry container. There is no need to refrigerate ghee.

6. The dark brown residue can be eaten mixed with a little sugar.

KADALA THORAN

 I make this thoran as a side dish for uppuma. Rava uppuma, kadala thoran , pappadam and pazham is a very good combination as breakfast. 

INGREDIENTS

1. Black chana (kadala) - 1 cup

2. Water - 2 1/2 cups

3. Grated coconut - 1/2 cup

4. Small onion - 3-4

5. Garlic - 1 clove

6. Red chillis - 2 + 1

7. Turmeric powder - 1/4 tea spoon

8. Garam masala powder - 1/4 tea spoon

9. Coconut oil - 1 1/2 table spoon

10. Mustard seeds - 1 pinch

11. Curry leaves - 2 sprigs

METHOD

1. Soak kadala for 8-10 hours. (small kadala is best for thoran). Pressure cook with water for 10-15 minutes. Add salt and mix. Heat without lid for some time to drain  excess water.

2. Heat 1/2 table spoon oil in a pan and stir fry the coconut, 2 red chillis, onion and garlic till  coconut starts changing colour (dont make it brown. The thoran will taste like theeyal) Turn off heat , add turmeric and garam masala powders and mix. ( If you dont want to add garam masala powder, fry a pinch of fennel seeds with coconut etc ) Grind coarsely.

3. Heat 1 table spoon oil in another pan and splutter mustard seeds. Fry red chilli and curry leaves. To this add cooked black chana and stir well.

4. Add coconut paste in the middle and cover with chana . Close with a lid and cook for 2-3 minutes on low flame.

5. Mix and cook again on low heat for some more time.

CHEESE PUDDING

This recipe can never go wrong. It takes only 5 minutes to prepare and less than an hour to set.

INGREDIENTS

1. Philadelphia (spreadable) cheese - 200 gm

2. Sweetened condensed milk - 1 cup (3/4 of the can shown)

3. Foster Clarks Pineapple jelly - 1 packet (85 gm)

4. Hot water - 1/2 cup

5. Ice water - 1/2 cup

6. Marie biscuits - 8

7. Milk - 1-2 table spoon

METHOD

1. Take the pineapple jelly powder in a bowl. To this add 1/2 cup boiling water and stir until dissolved. Immediately add the ice water and stir again.

Note - It is written on the packet to take 1 cup each of hot water and cold water. But we need only half the amount of water for this recipe.

2. Blend  the cheese in a mixie. To this add conensed milk and the jelatine solution and run the mixie for a minute.

3. Powder the biscuits. Soak this in milk and spread on the pudding bowl It should form a firm bottom layer.

4. Pour the pudding mix over the biscuit layer carefully and refrigerate.

KOVAKKA PEERA PATTICHATHU

This is an easy dish similar to thoran

INGREDIENTS

1. Kovakka (tindora) - 1/2 kg

2. Thinly sliced onion (sawala or small onion) - 1/4 cup

3. Grated coconut - 1/2 cup

4. Curry leaves - 2 sprigs

5. Ginger chopped - 1 tea spoon

6. Split green chillis - 3 or 4

7. Coconut oil - 1 1/2 table spoon

8. Turmeric powder - 1/2 tea spoon

9. Salt

10. Water - 1/4 cup (optional)

METHOD

1. Clean and cut kovakka into thin 2 cm long pieces. Mix it well with all other ingredients . Add water only if needed.

2. Transfer everything into a thick pan and cook covered on low heat stirring occassionally.

3. When the kovakka is soft remove lid and cook for some more time on medium heat stirring all the time.