Monthly Archives: July 2016

COCONUT RICE/THENGA SADAM

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COCONUT RICE/THENGA SADAM

Coconut rice is one among the rice varieties common in South India.It is easy to make recipe.It is prepared for Navrathri also.Freshly grated coconut will  be more tasty.Many prepare with different ingredients but mine is very simple one.I add coconut oil which is really yummy.

  • Ingredients
  • Cooked rice -1 cup;
  • Grated coconut -1/2 to 3/4 cup
  • Onion chopped-2 to 3 tbs
  • Green chillies -2 to 3 accdg. to taste
  • Urad  dhal and mustard seeds-1 tsp
  • coconut oil- 2 tbs
  • curry leaves-few

salt to taste

Method:

1.Cook rice seperately and keep aside.

2.In a kadai add coconut oil then add mustard seeds when done add onions, chillies and curry leaves. Saute it.

3.Now add coconut scrapings and required salt.saute it for few minutes.

4. Now add the cooked rice and mix well.

Serve with papad or fryums/vathal.

My family members likes this very much.Do try and let me know.

 

 

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Appam with vegetable stew

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Appam with vegetable stew

Appam is a very popular and traditional breakfast of south Indian states especially TamilNadu and Kerala. They say its also common in SriLanka.It is a type of pancake made with fermented batter.It is very soft in texture.It is round in shape with its centre part little bit fluffy and the sides little crispier.Can be also taken for dinner too.To prepare this we need a special curved shaped pan.We call it as appachatti. we get  pan made of iron but nowadays non stick pans are also available.We can eat this with sweet coconut milk,vegetable kurma, vegetable  stew, kadala curry and those eating eggs can eat with can eat with egg curry.

INGREDIENTS :

1.Raw rice-1 cup

2.Boiled rice-1 cup

3.Fenugreek seeds -1/2 tsp

4.sugar-1/2 tsp

5.coconut scrapings- 1/4 cup

6.urad dhal-1tbsp

7.baking soda 1/4 tsp(appa soda)

8. salt as needed

9.coconut water 1/2 to 3/4 cup

10.Bread slice -1

METHOD :

Wash rice, dhal and soak it for 6 to 8 hours also soak fenugreek seperately.After soaking grind both the rice with fenugreek seeds,coconut scrapings,sugar and bread slice.First use coconut water and then add more water as required for grinding.To the batter add salt  and allow it to ferment for  6 to 7 hrs.

An hour before preparing appams add soda  to it and mix well.The batter should neither be too thick nor  too thin.The consistency is that when we swirl round the pan it should go freely.

 

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Preparation:

Keep the appachatti on stove.When heated add few drops of oil for smearing the pan.

Pour a ladle of appam batter into the appa chatty and slightly twist around to spread the batter in the pan to make a circular shape. Smear few drops of oil.Close it with a lid. Only one side is to be cooked.The centre portion will be soft and the edges will be crispy.When done remove it.Serve with sweet coconut milk/veg kurma or veg.stew.

For coconut  milk: Extract coconut milk from coconut. it should be thick. add sugar  according to taste.Pour on cooked appams and eat.

Vegetable Stew:

Carrot,Peas,Potato -1 cup

Onion-2

Ginger and garlic paste-2tsp

chillies-2 or 3 as required

Coconut milk-Thick 1 cup

coconut milk thin -1 cup

corn flour-1 tbs

oil -2tbs

Mustard and urad dhal-1 tsp

coriander leaves chopped

salt as needed.

Method:

1.Keep pressure pan  on stove.Pour oil in kadai. Add mustard and urad dhal.

2.add onion and chillies fry a little.Add ginger and garlic paste.

3. add vegetables and  2nd milk to cook and salt.cover and cook.1 whistle is enough.

4. Now to 1 tbs. of maida or corn flouradd 1/2 cup water to make it slury. This helps the curry to become thick.

5.Now add 1st thick milk and cook for 30 sec. or else it will curdle.

6.mix well and add chopped coriander leaves.

Serve appam with stew and or coconut milk.

One can use 2nd extract milk or water to cook vegetables.IMG_3480

 

 

 

CHANNA DHAL SUNDAL/SWEET PONGAL/PANAKAM

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CHANNA DHAL SUNDAL/SWEET PONGAL/PANAKAM

I thought of linking this post with culture and tradition. I was born and brought up in Tuticorin in Tamil Nadu then got married and now settled in Trivandrum Kerala.I am fascinated by the culture and tradition of Kerala.

In Kerala the Karkadam month in Malayalam ,Aadi in Tamil that is between July and August is observed as Ramayana month.This is the last month of the malayalam calender.During this month the epic “RAMAYANAM” is recited in homes and temples.The reading of Ramayanam starts on the first day of the month and ends on the last day.The Ramayanam read in kerala homes is “Adhyathma Ramayanam Killipattu” written by Thunchaththu Ramanujan Ezhuthachan by a famous writer.

The epic reflects Indian ethos and values.It portraits the divine birth,childhood and adolesence of Rama.Not only sprituality it is a commitment to our traditional custom and beliefs. Reading this will purify the mind.

Yesterday we had Ramayanam recital in our house.We had invited few people for it and it was a small gathering.Neivedyam was prepared by me for the pooja.Thus sharing the receipes with you.

SARKARA PONGAL/SWEETPONGAL.

Ingredients:

1. Rawrice-1/2 cup

2. Jaggery-3/4 cup to 1 cup

3. Ghee- 6 tbsp.

4. Cashews raisins-few

5.Cardomom powder 1/4 tsp

Method

  • Pressure cook the rice and keep aside.If needed can mash the rice after cooking.
  • Powder jaggery and heat with water in a thick bottomed vessel or kadai . Bring to boil.When the jaggery completely dissolves a filter it.Add cooked rice to it.
  • In a separate pan add 2 tsp of ghee add 2 tsp of ghee and fry cashews and raisins.
  • Cook in slow fire and slowly add the balance ghee to it.Stirring in between.
  • Water will be absorbed completely and the mixture will be thick consistency and will slowly leave the sides of the pan.Now add elaichi powder to it..
  • Color of pongal varies according to the color of jaggery.

Sarkara pongal is ready.

CHANNA DHAL SUNDAL/CHICKPEA SUNDAL

Ingredients 

1.White Channa-1/2 CUP

2. Grated coconut- 1/4cup

3. Oil- 3tbs

4.Mustard 1 tsp

5. Urad dhal 1/2 tsp

6.Redchillies -2 or 3(As desired)

7. Asafoetida 1/4 tsp

8.Curry leaves

9.Salt as required.

Method:

  • Wash and soak channa overnight.It has to soak for 6 to 7 hours.Pour enough water and salt.Pressure cook till it is soft.
  • Heat oil in a kadai add mustard seeds urad dhal, chillies,Asafoetida  and fry.Now add Cooked Channa to it.
  • Finally add coconut scrapings.
  • This chickpea has many benefits.One can prepare it with white or brown channa.This is made many festivals.

PANAKAM

Ingredients:

  • Jaggerry -!/4 cup
  • Lemon- 1.
  • Dry ginger powder-1/4 to 1/2 tsp
  • Cardomaon powder 1/4 tsp

Water -2 cups.

Method:  

Dissolve jaggery in water add sukku podi and keep it aside for 15 mts.

Filter it to it add lemon juice elachi powder cardomom powder.

Its ready.

You can increase or decrease the ingredients according to taste.IMG_3469

Kathrika and Tomato kichadi (Egg Plant)

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Kathrika and Tomato kichadi (Egg Plant)

This kichadi is a combination of brinjal and tomato.In Tirunelveli side they call it as kochu or gosthu.It is a best side dish for idli/dosa.Some eat it gram dhal and white rice. some with venpongal. Few call it kalyana sambar.

Ingredients:

  1. Brinjal -4
  2. Tomato -4
  3. Green chillies- 4 (increase or decrease accdg. to taste)
  4. Onion-2(finely chopped)
  5. Asafoetida or Hing
  6. Cooking oil-2 tb
  7. Urad and mustard seed -1/2 tsp
  8. Coriander leaves-1tbs
  9. Salt as desired.

Preparation

  • Chop onions,tomatoes,curryleaves and coriander leaves and keep aside.
  • Cut brinjal and keep it in water to prevent discolouration.
  • Method
  • Keep kadai put oil add tomato,brinjal and chillies for few minutes till tomatoes are soft.Then add water to it and cook well.
  • After cooking remove  the excess water keep it seperately.
  • Put tomato and brinjal in a blender to get it as a smooth paste.
  • Heat kadai.Add oil put mustard and urad dhal when mustard seed splutters add curry leaves and onion.Fry till  it is golden brown.
  • Now add the paste it.To it add the excess water which was kept asideand cook for few minutes.
  • If needed add more water .It has to be in pouring consistency.
  • Bring to boil.To it add asafoetida and chopped coriander leaves to it.

Variation

  • Can use only tomatoes alone.
  • When we use brinjal use tamarind extract for it .It will remove the sour taste too.Serve with idli,dosai with dash of sesame oil/gingelly oil

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Coconut Burfi

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Coconut Burfi

Cocnut Burfi or Thenga burfi is very easy to make sweet.It is made with easily available things in our kitchen..I make this sweet for Diwali.It is a favourite sweet for my friends.Variations can be done. Pure white burfi can be done and to it can add fried cashews.Today for a change I have used turmeric powder for yellow color and added pineapple essence as a flavour.This can be kept in air tight container for 3 to 4 days and if stored in refrigerator can  extend upto 7 to 9 days.

INGREDIENTS:

  • Grated coconut:   1 cup
  • Sugar                   :   1 cup (optional can reduce a little)
  • Water                   : 1/2 cup
  • Pineapple essence:1 or 2 tsp as per taste.
  • Turmeric powder  :1/4 tsp
  • Ghee                         :2tbsp

Cardomom             :a few

 

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METHOD:

  1. Put sugar in a thick bottom vessel.
  2. Add water.
  3. Allow  sugar to completely dissolve that is melt completely.
  4. Cook till it gets 1 string consistency.
  5. Now add cocnut and mix well.
  6. Then add essence ,color,cardomom powder and 1tbsp ghee.
  7. Stir it continuously by keeping in low flame.
  8. The mixture will become thick and starts leaving the sides of the pan and will roll like a ball.
  9. Remove from fire and pour the mixture in a greased plate.
  10. Allow the burfi to cool a little and cut it in desired shape.
  11. When it cools completely make pieces..

Store in air tight containers.

Points to remember:

  1. use fresh coconut scrapings.
  2. If the scrapings are bigger then put in mixie and run for few second.
  3. See that the scrapings are white see that the brown portion doesnt mix.
  4. Use thick bottom vessel or non stick pan.
  5. When done remove it quickly or else it will become powder.