Chappathi for Beginners

  





















Many of us have had those 'tearful' yeterdays when Chappathis had turned out to be miserable hard disks or inedible aliens!I remember still those days when my husband waged a war between his teeth and my Chappathi!It was very embarassing for me that I could not make a decent Chappathi....It was very upsetting for me in those early days of my marriage...when I had to literally struggle with my chappathis,idlis,appams, and why not even my rice....Though I had done a little bit of cooking during my college days when my mom was not well and was bed ridden for some time.....but then, I had my father to help me in the kitchen.So often it was a joint effort and was more a basic essential cooking....and that too my father cooked the rice and I prepared the curry....After that..... career,hostel days...never really had a chance to explore the kitchen....So I was like a cook who could do Classy Chicken curry but no ordinary rice!!....I was frantically looking for tips and clues to make my Chappathi softer.I envied the TV ad aunty whose Chappathi puffed up on the tawa while I panted with my unending trials of getting it right!But now I am a proud Chappathi maker, my Chappathi too puffs up.... and she is so soft that she yields easily between my fingers and I am bold enough to serve anybody my Chappathis!!
Recently one of my students asked me,Maa'm why dont you tell us how to cook rice first before giving us all those hifi recipes....(I'm happy and proud to see yet another batch of my students come out into the world of independence and responsibility as engineers...and some of them are out into the new world of bachelor cooking too...with the student days...just over!)....So I thought, I shall include some of the basic recipes once in a while so that someone who has just ventured into the kitchen space might find it useful....So here goes my tips n clues :

Ingredients

Wheat Flour(Aatta)-300g
Maida/All purpose flour-100g(Softness Tip-1)(optional)
(If you are avoiding Maida, you could use 400g wheat flour)
Oil- 2tbsp(Softness Tip-2)(optional)
Maida/wheat flour-for dusting the flour board
salt-as required
Warm Water(preferably)-200ml/As required(Softness Tip-3)

Method

Mix wheat flour,(maida,oil) and salt.Now add warm water gradually and knead it into a semi soft, pliant dough.Now heat the Tawa(griddle) very hot (Tip-4).Once the Tawa is really hot you may reduce the flame slightly. Take a bread board.Dust it with Maida(It allows you to make really thin chappathis).Now take a small portion of the dough(a medium lemon size) and make it into a ball between your hands.Keep the ball on the board.Press slightly with your hand and then roll it out into thin rounds,alternately dusting the board and turning sides.Now place it on the griddle and as soon as bubbles appear,flip it to the other end.Cook till bubbles appear on this side as well.(Press the chappathi and rotate it on the tawa for cooking it uniformly-if the dough consistency is right usually within no time the chappathi will puff up).As

Sumitha

said, people try different tips like adding some cold milk, or some curds to the dough to add softness to the chappathi.Well, everything comes with experience and experiments...So all those pals who are out there struggling with the unyielding Chappathi need not worry...she will yield soon... just 'manana padta hey'...you need to woo her around....a bath in the milk/curd, an oil 'massage' and you will be amazed to see her spirits raised on the 'hot' tawa!! ; ) and yours too!!Enjoy!!

(You dont really need to add maida or oil if you have strong knuckles to knead the flour thoroughly to a not so hard-not so soft dough. The softness of the chappathi lies in the consistency of the dough. Well, those who have the breadmaker may use the breadmaker's kneading cycle for 15-20mts. But dont forget to check whether you have added the required quantity of water or you may end up with either a lumpy/runny dough. Beginners may start by adding water little by little until they get hold of the right proportions. It is a bit difficult to give absolute ratios as often it depends on the flour that you are using,many a times I have noticed that the ratio changes slightly with different brands...so it all depends on your cooking sense!!)

Madakku Roti/Malabar Roti
  
















A traditional Malabar style of making 'roti'/chappathi, the difference being in the generous use of ghee for roasting it and the dough is made slightly harder than that of chappathi.Madakku roti is all about making folds(as shown in the picture) in the roti and roasting it.

'Itlu Idli'....

  





















Idli was many a times a ‘temperamental creature’ for me!...I call it temperamental, because it behaves very oddly at times, if the ratio of the ingredients is altered she sulks; if the temperature is a bit cold she becomes indifferent and hard, and if she is not allowed to sit quite in fermentation, she is morose and you can use her to pelt a dog!!...Fluffy idli was a dream often for me during the amateur days…I used to push down the stony cruel idlis down my throat with the sad nostalgia of my amma’s beautiful idlis…..But,she could not evade me longer until I caught hold of her secrets….

No wonder, often South Indians are secretly nicknamed as ‘Idlis’, for the entire South India falls flat over this round patty,2"-3" in diameter, a close cousin of Dosa(Rice pancakes)!....It is a very healthy food and a common breakfast in all the Southern states and has even gone global with the Southies spreading their legs around the globe…She often comes royally to our table with her usual pair of accompaniments, chutney and sambar, at times joined by ‘Milagai Podi’/Chammanthi Podi/Podi. or a handsome Uzhunnu vada(Blackgram fritter)….Ooops! that’s real orgasm!!
Try

Sailu’s Kobbaripodi

"Ittu" + "Avi" (To lay and steam)- the earliest records of Idli dating back to 920AD says that the name originated from these Tamil words.. King Someshwara III who reigned over the present Karnataka, seems to have included an Idli recipe in his encyclopaedia, Manasollasa in 1130 AD. By the way,did you know that idli originally was made only with blackgram and no rice in it?!! Records do not show any trace of rice till the 17th century…Records say that rice might have been added in the later centuries as it accelerated the fermentation process. So Idli has evolved a period of time…and is still evolving with the contemporary versions that we get in the super markets like the microwave idli batter and the semolina idli(Rava Idli). We might have migrated from the traditional ‘attukal’(grinding stone), and the traditional ‘idli chembu’, but the popular version of idli still remains -the Rice-blackgram combination and the process has more or less remained the same-a batter of Rice and black gram fermented overnight and poured into a greased idli mould, or the idli tray, a ‘tree’ like structure which has several trays arranged in tiers and with round,perforated, indentations, and cooked in steam. Here goes the classic recipe for Idli.


Ingredients:

Raw Rice-1 cup
Parboiled Rice-1 cup
Black gram-1 cup
Salt-as required

Method

Soak rice and Blackgram separately for at least 3 hrs.(You can add half a tsp Fenugreek seeds to the dal for a tasty twist).Grind them separately to make a very smooth batter,but not so fluidy as Dosa batter.Add salt.Mix both the rice and blackgram batter well and leave it to ferment for at least 8hrs,preferably overnight.An average room temp of 25-28degrees is essential for an ideal fermentation.Those who have colder weather may keep the dough in a vessel filled with warm water and cover with a blanket.If the batter has properly fermented, bubbles will appear on the surface.Carefully scoop out the top layer,so that the air trapped inside remains(for making idlis spongier).Dont stir the batter too much, then the idlis may become hard.Grease the idli mould with ghee or oil.Pour the batter into greased idli mould.(See to it that the perforation of one tray is parallel to the indentation of another tray).Pour water into the pressure cooker to such a level that the base of the idli stem is properly immersed.Carefully immerse the idli stem (the mould) into the water.Pressure cook it for 10-12 minutes without the cooker weight(whistle) on.The characteristic smell of the idli itself tells you when it is cooked or you can use a tooth pick to see whether the idli is cooked, if it comes out clean, idli is don. Now serve it hot with coconut chutney or sambar.Here is another interesting idli link from my fellow blogger:

RP's idli

Coconut Chutney

Grated Coconut-100g
Green chillies-4
Ginger-25g
Sour Curd-1 cup(If the curd is not very sour add 1/4 tsp tamarind paste)
Dry Red chilli-2
Mustard Seed-1/2tsp
Curry leaves-2 sprigs
Oil-1 tbsp
Salt-as required

Method

Grind together coconut,green chillies,ginger and curd(If adding tamarind, grind it along with coconut) into a fine paste. Now prepare the seasoning. Heat oil in a wok.Add mustard,dry redchilli, curry leaves. Once they have spluttered, add the seasoning to the chutney. Mix well and serve with your idli.The same chutney goes well with Upma, Vada,Pongal etc.

Kaju Chicken

  














Kaju Chicken is one of my favourite dish and whenever we went out to eat in an Indian restaurant,I invariably looked for the Kaju Chicken in the Menu.Unfortunately here in UK I haven't come across any good Kaju chicken.Chicken coated in rich creamy Kaju(Cashewnut)is indeed a rich treat with Chappathi/Naan.(Weightwatchers...Sorry, this can add a pound to your vital statistics!).Here goes the recipe:

Ingredients:

Chicken-300g
Cashewnuts-100g(Soaked in 1/4 cup milk)
Egg-1(optional)
Ginger+Garlic-50g
Green chillies-10(You may adjust according to your taste)
Red chilli powder-1/2 tsp
Paprika-1 tsp(optional)
Turmeric powder-1/2 tsp
Onion-2 (medium, sliced)
Tomato-150g(chopped)
Yoghurt-1 cup
salt -as required
oil-as required
Curry leaves-1 sprig
Bay Leaves-2
Parsley-1 bunch
Mint-10leaves
Water-1 cup


Cinnamon powder-1 pinch
Cardamom powder-1 pinch
Nutmeg powder-1 pinch
Fennel seed powder-1/2tsp
Cloves powder- 1 pinch
Pepper powder-1tsp
Turmeric powder=1/4 tsp

Method

Grind the cashewnuts soaked in milk.Grind together ginger,garlic,green chillies, red chilli powder,turmeric powder,paprika,parsley,mint,yoghurt and egg into a coarse paste. Marinate the chicken pieces with the paste and salt and leave it for 15 minutes.

Heat oil in a Pressure cooker Pan.Once the oil starts smoking add bay leaf and curry leaves.Saute for a second. Now add the sliced onions and fry till golden brown,add tomatoes,pepper powder.Add the marinated chicken(along with the masala) and saute it for a couple of minutes.Add 1 cup water,close the lid and pressure cook it for 12 minutes on medium flame.Once the chicken is cooked and the masala has coated the pieces,add all the remaining masala powders.Mix well,and cook for a couple of minutes.Now serve it hot,garnished with fresh parsley along with Chappathi/Paratha/Steamed Rice.(I am happy to add here that it has been certified as superlative by all those who tasted it!)You can prepare 'Badami Chicken' similarly substituting cashew with almonds(badam)

Meen Thoran

  















This is one recipe that my mother used to make often at home and I love it,especially with sardine.But it is a bit difficult with sardine as you have to remove the fine fish bones in it, which requires some amount of patience...so I went for king fish,easy to fillet out...but since it takes some time to cook than sardine, I have customised the recipe slightly.

Ingredients

Fish fillet-250g(cut into small pieces)
Turmeric powder-a pinch
Red chilli powder-1 tsp
Green chilli-3(pounded0
Ginger+Garlic-50g(pounded)
Onion-1 large(chopped fine)
Fish Masala-1 tsp(optional)
Grated Coconut-50 g
Curry leaves-2 sprigs
Mustard-1/2 tsp
Dry Red chillies-2
Methi seeds-1/4 tsp
Oil-1 1/2 tbsp
Salt-as required.


Method

Marinate the fish with turmeric powder,red chilli powder and salt.Leave it for 10 mintues. Now cook the fish,with just1/2 cup water,till all the water evaporates.( I generally microwave it for 8 minutes,without adding water).Now pound the fish pieces with a small pestle. Heat oil in a wok.Add mustard seeds,curry leaves,methi seeds,dry red chillies. Once they have spluttered add Onion.Saute it till it turns golden brown. Now add the ginger, garlic and green chillies.Saute it for a couple of minutes till you get that aroma of garlic.Now add the pounded fish.(Add the fish masala, if you want it spicier, but tastes good even without it).Add more salt if required.Saute everything for another 3 minutes.Add grated coconut.Saute for another couple of minutes.Serve it as side dish with steamed rice or eat with Chappathi.You can also wrap it into a chappathi and make Fish wrap/Fish rolls!

Naranga Pulissery

Pulissery is one curry the Keralites often have in their daily menu.Well, this is no blogger telepathy that I am also posting one Pulissery recipe here...this is rather the after effect of LG's

Pineapple Pulissery

and RP's

MaampazhaPulissery

....I too wanted to try one Pulissery...So why not 'Naaranga Pulissery'....and dear,it came out absolutely brilliant,at least so says my husband,my most difficult critic...
  













Ingredients


Orange-3 (I used Satsuma,medium ripe)(peeled,skin and seed removed)
Green Chillies-4(pounded)
Grated Coconut-100g
Turmeric Powder-1/2 tsp
Methi-1/4 tsp
Cummin seed-1/2 tsp
Sour Yoghurt-1/2 cup(beaten)
Dry Red chillies-2
Oil-1tbsp
Curry leaves-1 sprig
Mustard seed-1/2 tsp
Salt-as required




Method

Take a deep bottomed vessel.Cook orange pieces in it with a pinch of turmeric and green chillies in half a cup of water for 3 minutes.Meanwhile grind the grated coconut into a fine paste with cumin seeds and a pinch of turmeric.Now add the coconut paste into the cooked orange. Mix well.Add water if required.Cook till it boils.Switch off the stove and wait for a minute and then add the beaten yoghurt and mix well.Dont cook further once the curd is added.Now take a small wok,heat oil in it and prepare the seasoning.Once the oil starts slightly smoking add mustard seeds,methi seeds,dry red chilli and curry leaves.Once they have spluttered add the seasoning to the curry. Mix well and serve it hot with steamed rice.

Batter Fried Chicken

ChickenDrumsticks/Chicken breasts-4
1 tbsp lemon juice
1 tbsp ginger-garlic paste
Salt to taste
(those who like it spicier can add 1tsp red chillipowder for marinating)

For the batter:

Egg yolks-2
Milk-1/2cup
All purpose flour-5tbsp
Corn flour-1tbsp
Salt and pepper-as required
oil- for deep-frying

Method

Marinate the Chicken with ginger-garlic paste and lemon juice for about 30 minutes.(Alternatively, those who want it less spicier can just brine the chicken pieces,i.e.,just boil the chicken pieces in salt water).Make a smooth batter with allpurpose flour,corn flour,pepperpowder,egg and milk.(Should be neither too thin nor too thick)
Heat oil in a wok.Dip the marinated chicken in the batter and slide down slowly into the hot oil.Deep fry until golden-brown.Transfer the fried chicken pieces to a paper towel to remove excess oil.Serve hot with baked beans or tomato sauce. Enjoy it with a glass of coke as a starter or as a side dish!

RoyaluPachiMasala

  
















Ingredients

King Prawns-250g
Onion-2 (medium, sliced)
Tomato-1(chopped)
salt -as required
oil-as required
Curry leaves-1 sprig
Bay Leaves-2

Cinnamon powder-1 pinch
Cardamom powder-1 pinch
Nutmeg powder-1 pinch
Fennel seed powder-1/2tsp
Cloves powder- 1 pinch
Pepper powder-1tsp
Turmeric powder=1/4 tsp

Masala-for grinding

Parsley-1 bunch
Mint-15leaves
Poppy seeds-1tsp.
Grated coconut-2tbsp.
Green chillies-10
Ginger+ garlic -75g.



Method

Make the 'Pachi Masala' by grinding all the said ingredients into a coarse paste. Marinate the prawns with the masala paste and salt and leave it in the fridge for 15 minutes.

Heat oil in a deep bottomed vessel.Once the oil starts smoking add bay leaf and curry leaves.Saute for a second. Now add the sliced onions and fry till golden brown.Add the marinated prawns(along with the masala) and saute them well until the masala forms a uniform coating over the prawns.Add 2 cups of water and cook it for 7 minutes or till you get the desired consistency.Now add all the powders.Mix well,and cook for a couple of minutes.Now serve it hot,garnished with fresh parsley along with Chappathi/Paratha/Steamed Rice. You can use the same recipe with Chicken and enjoy Kodi Pachi Masala.

BisibeleBath

  




Bisibelebath,Vangibath,Kharabath,Bagarabath,Chow chow bath...Seems like a menu in a hotel in Karnataka,isn't it...yes these are some of the hot favourites of Kannadigas always..." Is bath me baat kya hey?"...What is so special about it?When I was in Bangalore I have seen many a Kannadiga becoming too emotional about Bisibele bath(and my husband too...) and on Sundays it came as a special item along with 'Karaboondhi'(Spicy'Mixture')and Onion Raita (Onions in Yoghurt)in our hostel Menu and I knew why it was so special.'Bisi' in Kannada means 'hot' and 'bele' means dal.It is a hot n spicy medley of vegetables,dal and rice...you could call it Kannadiga's Khichdi....and probably tis Tamil Sambar Rice's brother.It is definitely a very complete dish in terms of vitamins,one should say, with the amount of vegetables added in it.Here goes the recipe and my husband has certified that it is very much authentic.So a traditional Kannada recipe from a Keralite....Though my first attempt was an experiment,I have fine tuned it to perfection now with my Bellary Amma's tips.



Ingredients:

Basmati rice-1 cup(washed and drained)
RedgramDal/Tur dal-2 cups
Turmeric powder-1/2 tsp
Oil-1tbsp
Mixed vegetables-1 1/2 cup(Chopped)
(Drumstick,Potato,beans, carrots, bell pepper, ridge gourd, turnip, peas)
Onion-1 (Chopped)
Tomato-2 (Chopped)
Tamarind paste-1/2 tsp
Jaggery powder-1tsp
Curry leaves-2 sprigs
Ghee-2tbsp
Coriander leaves-2tbsp(Chopped)
Bisibelebath Masala-2tbsp
Salt -as required



Seasoning:
oil-1tsp
Mustard seeds-1tsp
Dry Red chillies-2 or 3
Curry leaves-1 sprig
Capsicum-1/2(Chopped into pieces)(optional)
Cashew nuts-25g
Method:

Pressure cook dal with 1tsp oil and turmeric for 3 whistles. Cook rice separately with a little salt added.To the cooked dal add onions and vegetables and allow it to cook.Once the vegetables are half done, add rice.(Alternatively you could pressure cook dal,rice and vegetables together till they are well cooked, a little experience is required to get the correct timing for it depends on the quality of your rice and dal)Keep stirring, add water if required.Now add the Bisibelebathmasala, tomato, tamarind paste,jaggery,curry leaves and add more salt,if required .Mix it well and keep stirring so that it doesnt stick to the botttom of the vessel.Add ghee and simmer it until the mixture becomes quite soggy. Remove from the stove.Prepare the seasoning with
Heat Ghee in a pan, add mustard seeds,dry red chillies,curry leaves and cashewnuts. If you want to have the restaurant like appearance and flavour roast some capsicum also in the ghee.Pour the seasoning to the rice-dal-veg mixture and mix well.Garnish with coriander leaves.Serve hot hot with Raita.(Once cold, Bisibele bath doesnt taste good.)


BisibeleBath Masala:


I don't know how many of us have the patience to make the Bisibelebath Masala. If you don't have, you could go for any standard BisibeleBath Masala available in Indian shops(like MTR for example).But if you would like to prepare it at home here is the recipe for it:

Ingredients

Ghee-1tsp
Bengal gram-1tbsp
Black gram-1tbsp
Bayleaves-2
Fenugreekseeds-1/2tsp(Methi)
Asafoetida-1pinch(Heeng)
Coriander seeds-1tbsp
Poppy seeds-1 tbsp (Khuskhus)
Copra/Dessicated coconut-1/2 cup
Dry red chillies-8-10
Cloves-3
Cardamom pod-2
Nutmeg powder-1/4tsp
Cinnamon stick-1 inch-broken into pieces

Method:
Heat Ghee in a pan, add all the masala ingredients (except dry coconut) and roast until it becomes lightly brown in colour.Remove it from the stove and mix with dry coconut. Grind to a smooth paste with water.(If you want to store the masala,you could fry the coconut also lightly and grind together everything to a fine powder and store it in air tight container)

SemiyaPayasam

  














We have umpteen variety of kheers/payasams/sweet porridges..Payasams or Kheers have been an integral part of our culture....There are also Payasams which are famous for the great mythology and legends associated with it,like the famous

Amablappuzha PalPayasam

and

Guruvayoor Palpayasam

....the sweetness of which is just unmatched...

Vermicelli(which means literally, 'little worms'!!) is in fact a type of pasta, thinner than spaghetti.I really don't understand how the Italian Vermicelli became our Semiya/Seviyan/Shemai/Seva; and that too became a hot favourite for many in the Indian Subcontinent.....as Semiya upma,Khichdi,payasam etc...Perhaps Semiya gained popularity by virtue of its richness and perhaps the ease with which it can be cooked....I had finished my preparation for the dinner yesterday and was about to set it, when my husband had a strange 'desire' to have payasam or something sweet!!The only quick payasam that came to my mind was Semiya Payasam and in 15 minutes my Payasam was ready.So here goes the recipe.Well I should say the recipe is for all those toddlers in cooking,masters can definitely taste!!

Ingredients
(Serves-2)
Vermicelli - 150 gms
Milk - 3 cups
Condensed Milk-1/4 cup(For those who wish their payasam to be richer n thick,hence optional)
Butter-1tbsp
Sugar -4tbsp or as needed
Ghee - 1 1/2 tbsp
Cashew nuts-25g
Raisins -25g
Cardamom powder- 1/4 tsp


Method

Fry the vermicelli in half tbsp ghee till it turns golden brown.Boil milk.Add the roasted vermicelli.Keep stirring,so that it doesn't stick to the vessel. Once the vermicelli becomes soft,add the condensed milk,butter and sugar as needed.If the condensed milk is sweetened,adjust the sugar accordingly.Simmer it for 3 or 4 minutes.Once it has reached the requried consistency, add cardamom powder and stir well.Prepare the seasoning by roasting cashewnuts and raisins in ghee( till golden ).Now add the seasoning to the Payasam and mix well.You may add 2 or 3 saffron strands if you like the flavour.Now serve it hot/cold, as you like it!


As

LG

said, some people prefer to cook the semiya payasam in pressure cooker also.For me the necessity never occured because it is after all a cooking for two...and semiya payasam required very little time...at least now I have the patience to keep stirring...("Puthanachi purappuram....."!!).I asked my mother abt Pressure cooked payasam.This is the method she used:
Add double the quantity thin Coconut milk with roasted semiya and pressure cook it for 3 whistles.Once cooked,remove the lid and add 1 cup of boiled milk(dairy).Add sugar and cook it for another couple of minutes and then add the seasoning and the cardamom...hmm..that sounds too cool!

Raspberry Milk Shake

 


 













After my

Raspberry Kaaram Chutney

experiment and after getting to know that it indeed is a panacea for a host of diseases I have been on the look out for more raspberry recipes and ways to incorporate it into my menu... Here is a quick Raspberry milk shake that one can try.All that you need is raspberry, honey and milk and if you have an extreme sweet tooth like me, some sugar too!I added a few Strawberries too for that sweet aroma.

Ingredients

Raspberry-100g
Strawberry-3
Milk-250 ml
Honey-50 ml
Sugar-2tsp(Optional)

Method

Blend together raspberry,strawberry, milk,honey and sugar.Sieve out the seeds from the milk shake and enjoy chilled!  

Sabakki Pappu/Dill Dal!

 


















Indians never get tired of eating Dal.If for the the Southies Dal comes in different incarnations in their daily menu as Rasam/Sambar/Pappu/Parippu curry etc, Northies also have it almost daily as Tarka Dal,Dal fry, Dal Khureshi,etc etc... Both North and South join hands in their unending romance with Dal...It is perhaps the most common item in the menus of any part of India.Here is yet another dal recipe from my kitchen using Dill leaves.

Ingredients:

Fresh Sabakki leaves/Sabakshi/Dill-1 bunch
Toor Dal-1 cup
Water-3cups
Onion - 1 small-Cut into pieces
Tomato -2 medium-Cut into pieces
Tamarind paste-1/2 tsp
Red chilli powder-2tsp
Turmeric powder-1/4tsp
Salt -as required

For seasoning:

Ghee-1tbsp
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Blackgram dal-1/2 tsp
Curry leaves-1 sprig
Dry Red chillies-2
Asafoetida-1 pinch
Garlic - 5 cloves-finely chopped
Baby shallots- 6-finely chopped(or 1/4 th of an onion)

Method:

Wash and chop the Dill leaves.Pressure cook cleaned dal along with,chopped dill leaves,onions, tomatoes, turmeric, red chilli powder and tamarind. Add 3 1/2cups water. Cook for 7 minutes or till dal is cooked properly.Mash the dal with a wooden ladle(pappu gutthi/manthu kana-a wooden stick with a round flat head).Heat Ghee in a small wok and prepare the seasoning.Once the oil is hot add mustard, Cumin seed,black gram dal,curry leaves,dry red chillies,asafoetida, onions and garlic, in the same order. Saute for a couple of minutes. Add the seasoning into the dal.Mix well.Serve hot with rice.Make Bangala dumpa fry(Potato fry) and Appalam(Papad)as accompaniments..and eat a ton rice!!...No wonder they are the most popular Telugu combination for dal!!

Sabakshi soppu

 

Punjabi Fish Fry/Batter fried fish

 

















This is a quick Fish fry,popular in the North India, especially Punjab,wonderful as an appetizer or as a side dish to complement the main course.


Ingredients:

Fish -1/2 kg {any fish with firm, white flesh cut into medium-thick slices)
Ginger+Garlic paste-75g
Turmeric powder-1/2tsp
coriander powder-1tsp
cumin powder-1tsp
Ajwain(thymol)-1tsp
Chilli powder-1 tsp
bengal gram flour-200g
Juice of 1 lemon
Oil -for shallow frying
Lemon wedges
Salt-as required

Method:
Mix all the ingredients in a large, shallow dish(except the fish and lemon wedges)so as to form a thick paste. Coat the fish well with the paste. Leave the fish in this marinade for an hour.

Take a flat pan, heat enough oil to shallow fry the fish.Fry till the fish is golden and crisp on both sides. Serve hot, with some lemon wedges. 

Parippu Prathaman

"Isshi Madhuramayalo?"...Shall we have some sweets?....Come Onam, or Vishu or a marriage or any other occasion to celebrate, Malayali never forgets to have his'Sadya',a typical banquet, spread out on a clean green banana leaf, dotted with as many curries and side dishes as 18 and sometimes even 24...Sambar,Rasam,Thoran,Parippum Neyyum,Kalan, Olan,Aviyal,PuliInji,Injithair,Pachadi,Kichadi,Erissery,Varathauppery,
Sharkkarauppery,Morukoottan,Pappadametc etc and comes the king and
queen of the Sadya.... the desserts,Prathaman&Pal Payasam.....along with the small plantain.....Ooops, that's a huge list, right?...Mouth watering...honestly, I feel like eating one sadya... Nothing matches the taste of hot rice with all these curries mixing with the plantain leaf, and eaten bare handed!! No spoons or forks...frowning a little?? Try it once dear, you will want it more!!...Even the desserts, Payasam, is served on the leafy plate. 'Parippu Prathaman' was too tempting to side line...She's truly 'Prathaman'('Pratham' means no.1 in Sanskrit)....Parippu Prathaman has other siblings like Palada Prathaman,Mambazha Prathaman,Chakka prathaman etc..Eating hot prathaman in the banana leaf....oops! I need one banana leaf now!!

Ingredients

















Green gram dal(Moongdal/Cherupayar parippu)-1 cup
Ghee-2tbsp
Coconut Milk-3 cups(2 cup thick milk+1 cup thin milk)
Raisins-25g
Cashewnuts-25g
Jaggery syrup-1 1/2 cup
Cardamom powder-1/2 tsp
Dried ginger powder(Chukku)-1/4 tsp
Copra/Dessicated coconut-100g(cut into pieces)

Method

Heat 1tbsp ghee in a deep bottomed vessel.Roast the dal in the hot ghee till it turns reddish.Now add the thin coconut milk(Onnam Pal).Prepare the jaggery syrup by melting the jaggery over slow heat. Sieve the syrup for any impurities. Now pour the syrup into the dal. Mix well.Cook the dal for nearly 10 minutes on slow fire. Keep stirring.Now add the thick coconut milk and cook it for another 5 minutes till the required consistency is achieved(Neither too fluidy nor too thick). Heat the remaining ghee in a wok. Prepare the seasoning by roasting the raisins, cahsewnuts, copra, cardamom powder, d.ginger powder. Add the seasoning to the dal. Mix well. Prathaman is ready.

Interestingly Ashwini's

Madgane

seems to belong to the same fraternity of prathaman.

Mushroom rice

  

Recipe:Coming Soon!!

Hulianna/Puliogarai/TamarindRice

  















South Indian has a host of Rice Recipes like Tamarind Rice,Lemon Rice,Coconut Rice,Tomato Rice,Curd Rice,Brinjal Rice etc known in different names.These rice varieties seemed to be quite popular too in almost all the South Indian states except,perhaps Kerala...Well,I have heard that Kerala brahmins did make these rice varieties but the general masses did not really have this in their menu.So when I was working in Chittoor, this 'chithrannam' or the different rice concept was a bit new...but I liked it, for it was definitely a welcome change from the routine Steamed Rice and Sambar combination in the hostel.The basic concept of these rice varieties was steamed rice with different seasonings and combinations served mostly cold.In many of the temples in Andhra,Karnataka and Tamilnadu, like for instance

Tirumala

these rice varieties are offered to God and are distributed as 'Prasad'.Those temple 'prasad's are just awesome.Moreover one should say these Rice varieties are some of the easiest tasty rice recipes available in South India.Tamarind Rice/Puliogarai/Pulisadam/Hulianna is a tangy rice combination which can be made quite easily. You could either use the standard Puliogarai Masala available in the market(like MTR,Priya) or prepare on your own.

Ingredients:
Rice-1 cup
Puliyogare Mix-2Tbsp
Salt -as required
Thick tamarind juice-1 cup(You may add more if you want it tangier)


Seasoning

Oil-2 1/2 tbsp
Mustard seeds-1/2 tsp.
Peanuts-1 tbsp.
Bengal gram-1/2tsp
Black gram-1/2 tsp.
Dry Red Chillies-2
Curry leaves-1 sprig


Method:
Cook rice and cool it. Heat oil in a pan, add mustard seeds,peanuts, bengal gram and black gram,dry red chillies&curry leaves(one after the other,once they have spluttered).Add Puliogare Masala and salt and mix well.Add this seasoning to the cooked rice and mix well.Serve with Sago Fritters(Sontagi/Vadiyalu),Appalam/Papad.


Puliogarai Masala
1/2 cup jaggery( powdered)
1 tsp. turmeric powder
1 tsp. asafoetida
10 curry leaves
1-1/2 cups coriander seeds
2 cups dried red chillies
1/4 cup black peppercorns
1/2 cup cumin seeds
1 tbsp. fenugreek seeds
1 tsp. mustard seeds
1 large cinnamon stick - broken into pieces
1/2 tsp. asafoetida
1 1/2 tbsp. sesame seeds
Method:
Dry roast all the ingredients except the red chillies and jaggery in a heavy-based pan until it turns light brown. Heat 1 tsp. oil and fry the red chillies until it starts glazing.Grind all the ingredients together to a fine powder
Store in an air-tight container.

Chithrannam/Lemon Rice

  

Chithrannam or Lemon rice is a South Indian Rice recipe,very common and indeed very easy to prepare.All these South Indian seasoned rice recipes-Lemon Rice,

Tamarind Rice

TomatoRice

Curd Rice

Coconut Rice, Jaggery Rice,Sesame Rice etc are very ideal to carry as a travel pack for they do not get spoilt(coconut rice is an exception) and is easy to carry for it doesnt really require much accompaniments other than probably a Papad or Sago fritters or some pickle.

Ingredients:

Juice of 1 big lemon
Ginger-25g(Pounded)
Green Chillies-4(pounded)
Basmati Rice-1 cup(200 ml)
Water-2 cups
Oil-1 1/2 tbsp
Turmeric powder-1/2 tsp
Onion-1/2 (chopped fine)-optional
Dry Red chilli-2 or 3(broken into pieces)
Mustard seed-1/2 tsp
Curry leaves-2 sprigs


Method

Cook rice with a little salt added.(For beginners-Grains should not become mushy-You may cook 1 cup rice with 2 cups of water{Depending on the quality of rice,you may have to add 2 tbsp more or less of water at times} in a Microwave oven(750W) at high). Leave it to cool. Now prepare the seasoning. Heat oil in a wok.Add mustard seeds,dry red chilli, curry leaves,onion(should become transluscent), ginger, green chillies,turmeric powder and lemon juice, in the same order.Saute them for a couple of minutes.Now add the seasoning to the cooked rice. Mix everything well with a wooden ladle. Serve it with Sontagi/Papad/Vadiyalu/Chips/Sago Fritters.

Ambrosia

  















It was indeed an ambrosia...Many a times eating just a banana or eating just the berries can be a bit boring...but a medley of these fruits.... that too with some milk and a drizzle of honey and some sugar can indeed be very welcome.I have decided to make a fruit cocktail,a fruit salad indeed, daily with all those common and exotic fruits available in the market....Look! 'I'm a good girl'(Read it in Priyanka Chopra style!!)...I have started cultivating some good habbits!! So Here goes my ambrosia,to pair with the English summer.

Ingredients

Serves-4

Mixed Fruits-Chopped-500g

{Bananas-For a proper base
Seedless Grapes-(I cut each grape into two for the juices to really run out)
Ripe Pakistani Mango(Pakistanis are really sweet!)
Seedless Pomegranate(best for u'r stomach and if anaemic)
Strawberry(for that sweet aroma)
Raspberry
Pineapple
Sharon fruits(they are just lovely,succulent)
Kiwi-(gives a pleasant tangy touch)
Physalis-(Nice to bite in between)
Orange Flesh Melon(any type will do)
Avocado(For that green buttery touch)}

Orange juice-1 cup( I used the pure orange juice concentrate)
Milk-1/2 cup
Honey-1/2 cup
Sugar-1 tbsp(optional)
Cashew nuts(For a crunchy bite)-50g

Method

Cut the fruits(except avocado & pomegranate)into uniform pieces.Blend milk,orange juice, the buttery inside of avocado scooped out, honey and sugar in a blender.Now pour it over the fruits. Garnish it with a scoop of avocado on top with a drizzle of honey....Now enjoy your fruit bowl!!

Sweet Corn 'Chaat'

 




















Chaat could be a misnomer for this recipe but it tastes as good as any chaat....Sweet corn can really make a good snack, either grilled or just stir fried...You could say that it can be eaten much like the South Indian
'Sundal'(ground nuts,seasoned and stir fried)....Sweet corn is slightly sweeter than the corn that we get in many of the Indian streets,charcoal roasted and drizzled with some salt and masala...hmmm..mouth watering indeed...There has been days when my 'Iyer Ponnu' and I have walked around B'lore commercial street gnawing the charcoal grilled corn hobs!!...Whem mixed with butter it tastes heavenly and moreover it is rich in folic acid.


Ingredients

Sweet corns-4 large
Butter-1 tbsp
Chillipowder-1/2 tsp
Ginge paste-1tsp
Turmeric powder-1/2 tsp
Lemon juice-1tbsp
Salt-as required
Mustard seed-1/2 tsp
Curry leaves-1 sprig
Dry Red chillies-2
Cumin seed-1/4 tsp(optional)

Method
Brush a little butter on the corn cobs and marinate the corn cobs with ginger paste, red chilli powder,turmeric& salt.Cover the cobs in and a foil and grill at high for 10 minutes occasionally turning the sides.When the corn has become tender remove from the foil. Remove the kernels by standing the cob upright and with a small knife slice off the kernels in a downwards motion.Now prepare the seasoning in butter with mustard seeds, cumin, dry red chillies and curry leaves. Pour the seasoning over the kernels.Add the lemon juice and mix everything well and enjoy it as a snack or a chaat!!  

Raspberry Kaaram Chutney

  
 


















The Raspberry or Red Raspberry(Gauriphal), (Rubus idaeus) is a tart, sweet, beautiful looking red composite fruit usually available in late summer or early autumn in the temperate regions.But with the modern bio-technology, raspberries have become almost available round the year.There are plenty of other varieties like gold raspberry,the black raspberry(also called a blackcap),Arctic raspberry,Flowering raspberry,Wine raspberry ,Whitebark raspberry (Western Raspberry)etc.

Medicinal properties
Raspberry can almost be called a panacea...tis indeed a cure for countless no. of diseases and discomforts...I was really amazed by the huge range of diseases that can be alleviated by raspberry...and I felt that I should share the info...so here it goes....

Dating back to the the times of ancient Greeks and Romans, Raspberry was used not only as food but also as medicine. In Armenian medical practice, the raspberries were used against flu, chronic rheumatism & several other diseases. The concentrate of the fruit with honey was used against rubella. The fruit is widely used against anaemia, stomachache, for easing digestion(it also slakes the thirst& eases the digestion process),for sobering from drunkenness etc, etc.Xylitol, a sugar alcohol artificial sweetener, extracted from raspberries, can prevent/reverse tooth decay. Raspberry fruits were widely used as an antipyretic(against fever)and the decoction of the flowers are used as an antivenom(against snake bites). Leaves of the raspberry, fresh or dried,are used in herbal and medicinal teas. They not only have an astringent flavour but are also used as astringents.

In the Tibetan medical practice the extract of raspberry fruit&leaves are use to cure neurasthenia,(like the goose berry..Nellikkathalam treatment in the Ayurveda)and a row of pungent and chronic infections.In Austria the extract of raspberry fruits and leaves was used as vitamin drink, as well as a cure against cough.

In Germany the plant leaves were used against diarrhoea &throat infections.In Bulgaria,the leaves were used as an antiphlogistic,against stomach bleeds, diarrhoea, vomiting, menstrual problems, and a host of respiratory diseases. In a number of countries the decoction of flowers are used against pimples on the face, red wind, eye inflammations,haemorrhoids, malaria, number of feminine diseases (by drinking).
Raspberry is known as sweat generating, thus reducing the fever(Just eat a few fresh raspberries!).It is also used for medical flavoring (especially in paediatric medicine).The diuretic and expectorant characteristics of raspberry fruits are proven scientifically. But for those who have Gout or Renal problems like nephritis, raspberries are not advisable because they are alkaline in nature.

Raspberry for women
Raspberry is very popularly known as a medicine effective in regulating menstruation.Many girls have their night mare days during menstruation.Raspberry has been proven to be highly beneficial in normalizing blood flow during menstruation and reducing painful menstrual cramps.A douche with raspberry juice reduces leucorrhea.For centuries together Red raspberry leaves have been used by women as a support to the reproductive system, especially during pregnancy.It is highly useful in several post delivery complications like for instance, it can decrease uterine swelling and minimize postpartum hemorrhaging. . Red Raspberry nourishes the reproductive system by strengthening the womb tissues, increasing lactation and easing nausea and morning sickness. It also cleanses and prepares breasts for a pure milk supply for the nursing infant by cleansing and purifying the blood.


Want to make a raspberry extract?

Take 20 grams of dried fruit soaked in 200 ml hot water for 20 minutes, and should be used one table-spoon, three times a day. The other option is to mix two table-spoons of dried fruit with one cup of hot water and use the same way. Or mix two tea-spoons of dried fruit in one cup of hot water for 20 minutes and drink as tea. The latest can be repeated every hour to reduce the high temperature.


To make an extract from the leaves, two table-spoons of dried leaves should be mixed with one cup of hot water, left for 30 minutes and used for mouth rinse. In case of dysentery, an aromatic tea from raspberry and blackberry – one tea-spoon from each plant mixed with one cup of hot water, using one table-spoon, three times a day.


To make a decoction from the flowers, 20 grams are mixed with 200 ml water, boiled for 20 minutes and drunken one table-spoon, three times a day. Or 1 table-spoon mixed with one cup of water, boiled for 20 minutes and used the same way. To make a decoction from dry leaves, one table-spoon should be mixed one cup of water and boiled for 20 minutes, and used for throat rinse and as lotion in case of skin diseases.

In cases of pus wounds and face pimples, an ointment from fresh leaves is used – mixing one portion of leaf-liquid with 4 portions of butter or Vaseline.
Raspberry for foodies
So much said about its Medicinal qualities...Now for food gluttons like me...Raspberries are very yummy and delicious fruits which I would like to pop into my mouth everytime I open my fridge!!And Raspberry Jam?....I love it.You can make it the same way you make

strawberry jam

You can make raspberry smoothies with sugar and milk,can add it in your pastries, can make a raspberry srikhand like

Ashwini'sStrawberry Srikhand

(Yoghurt+Raspberry+Honey+Sugar&Refrigerate it!)Well, Did you know that it is used in Vodkas?hmm...Healthy boozing??!!And Raspberry Honey...is considered to be of superlative quality...

My spicy Indian taste buds are itching for something fiery!!...So why not pickle some raspberries or make them into chutney? Yeah that's what I have done...a tasty Raspberry Kaaram chutney!(Our Indian budhi will always chutnify things!!.

Ingredients
Raspberry-750 g
mustard powder-1/2tbsp(Pounded coarsely and the skin removed)
red chilli powder-3tbsp
salt-as required
Sugar-1tsp
Gingelly oil-2tbsp
Vinegar-2 tbsp

Method

Wash ripe Raspberries and leave it in a colander so that water drains off completely.Since the flesh is too soft, you cant wash it very aggressively.
Mix chilli pwd,mustard pwd,sugar and salt.Add it to the raspberry.Mix everything gently. Now add the oil and combine with the berries till uniformly coated.Add Vinegar.Mix well.Raspberry chutney is ready. Have it with chappathis or with rice as a side dish.

Crunchy Prawn fry

 
  


















Last few days blogger has been a real pain that I had almost concluded that my blogger.com was soon heading towards its nemesis...Well, one cannot blame them too for the no. of users availing this free service is indeed very huge... Luckily today I could somehow manage to upload some of my snaps...Blogging has become so much an obsession now that my fingers were itching to post all those recipes....I'm not sure how much the blogger will bear with me...so I think I need to cut the story short! This is a crunchy prawn fry, the crunchiness attributed to the batter coating.

Ingredients:

Prawns-250g
Egg yolk-1(beaten)
Pepper-1tsp
Red chilli powder-1/2 tsp
Turmeric powder-1/4 tsp
Rusk Powder-200g
Corn flour-1tsp
Milk-3 tbsp
Baking soda-1 pinch
Salt-as required
Oil-for deep frying

Method
Marinate the prawns with chilli powder,turmeric powder,salt and pepper.Leave it for 15 minutes. Mix corn flour, baking powder,salt & Pepper to beaten egg yolk.Add milk. Mix well. Dip each prawn in the batter, dust it with the rusk powder, and deep fry until golden brown and well cooked(~5 minutes).Transfer it to a paper towel and eat it as an appetizer/side dish.

Dodda Menshinkai Majjige Huli

  



















Dodda Menshinkaya is nothing but Capsicum in Kannada...Majjige Huli is basically a curry with a curd base....something like Malayali's moru curry/Mor koottan....Dodda Menshinkay Majjige Huli is a very simple curry which goes brilliantly with steamed rice.

Ingredients

Capsicum-1 large(Cut into pieces)
Green chilli-3
Tomato-1(cut into pieces)
Grated Coconut-100g
Yoghurt-1cup(beaten into butter milk)
Chilli powder-1/2 tsp
Turmeric powder-1/4 tsp
Tamarind-1/2tsp
Curry leaves-1 sprig
Water-as required
Salt-as required
Oil-1tbsp

Method

Grind the coconut with a pinch of turmeric into a fine paste. In a vessel blanch capsicum with tomato, green chillies, red chilli powder& turmeric powder.Once capsicum has become soft, add tamarind and the ground coconut paste. Cook it for 3 or 4 minutes.Finally add beaten yoghurt, curry leaves and a table spoon oil. Mix well and cook for another minute. Serve hot with steamed rice.Priya's

Morukoottaan

also belongs to the same genre.