Super Super Sweet

TRIBHAGAM

Wishing  You  All  A  Very Happy Deepavali.

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This, is a very special sweet from Tirunelveli. Tirunelveli, fondly known as Nellai , is in Tamil-Nadu, famous for it’s Wheat halwa and Huge Temples.

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This sweet is specially made for Diwali and all auspicious occasions.

Tribhagam , means three parts. Yes, this recipe has three steps to prepare and can be made just like that in a jiffy. Saffron and edible, refined camphor play a great role in flavouring this sweet. The recipe for you.

Ingredients

Besan (Channa dhal flour) –  1cup

Milk powder-  2  tablespoons

Sugar – 1cup + 1  tablespoon

Hot , melted ghee- 1/4  cup + 1  tablespoon

Boiled, cooled milk –  1/2 cup +2tablespoons

Saffron ( soaked in little warm milk) –  2 pinches

Edible refined camphor(  Pachai  karpooram) – 1 pinch- ( crushed)

To Garnish 

Chopped  cashew nuts and pistachios –  little

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Method

Heat a  non- stick pan. First add sugar and milk. Boil on high flame for 3  minutes. Next, boil on medium flame for 3 minutes.

Sieve the besan. Dry roast in a pan for 3 minutes on sim flame. Transfer to a plate.  Add the besan to the sugar and milk mixture. Stir well to avoid lumps. Add milk powder. Add ghee little by little. Add the saffron and refined (crushed ) camphor.Stir well. Cook on sim flame.

When the mixture leaves the sides of the pan, and becomes frothy, take a little mix and cool it slightly and make a ball. Yes, the consistency is right. Switch off the flame and pour in a greased tray. Garnish by sprinkling the nuts on top. Leave it for 5 minutes to cool. Mark squares while it is little warm. After 5 minutes, cut the pieces and store in a nice container.

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Chef’s Tips

1) While roasting the beasan, be careful , not to discolour it.

2) Do not over cook the sweet mix as it will become very hard.

3) Crush the refined camphor and add it so that it will mix uniformly.

4) Can also make the Tribhagam  to a little chewy, halwa consistency by switching off the stove a little earlier. Wrap each  chewy piece in a butter paper and serve.

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Pattu idli and Pachai Malli Sambar

Pattu Idli  &  Pachai Malli Sambar (silky , soft  idli  with  green coriander leaves sambar )

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Pattu idli  as the name suggests,  is simply super soft idli , and I have tried this so so so so many times and it never failed even once. A very simple recipe , can make it for parties and I’m sure your guests will  love it and  appreciate a lot. Here is the recipe for you.

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Ingredients

Idli rice –  4 cups

Whole  urad dhal –  1 cup

Thick poha ( thick rice flakes,  getti aval )  – 1  handful

Salt to taste

Water  –  enough to grind the batter

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My Custom made idli plate

Method

Wash and soak the idli rice in water for 3 hours. Wash and soak the  whole  urad dhal in water for 3 hours. Wash and soak the poha in water ( see that the water is just an inch  above the poha) for 3 hours.  Drain the urad dhal and grind it first with sufficient water  in a wet grinder for 20 minutes till light and fluffy .  Transfer the ground urad dhal into another vessel, cover it and keep it aside. Next , grind the drained rice and drained poha, with enough water to a fine paste. Add this batter to the ground urad dhal. Add salt to taste and mix very well with your hand. Cover the dish and leave it aside  for 8to 10 hours to ferment. Mix well with a ladle  and transfer the batter into  food safe , good quality air tight containers and leave it in the refrigerator.  Make idlis . Serve hot with Pachai Malli Sambar.

Chef’s  Tips

1) Just scoop out the batter and make idlis. Do not mix the batter vigorously up and down and make idlis, by doing this the idlis will not turn out fluffy and soft.

2) Do not make the batter very watery. Grind to a idli  batter consistency.

Pachai Malli Sambar (green coriander leaves sambar)

This recipe is my aunt’s speciality.  OMG! This Sambar is jade green in colour, bursting with flavours. An apt dish for idlis and dosas.

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Ingredients

Boiled toovar dhal( arhar dhal ) with a pinch of turmeric powder – 1/2  cup

Beans ( cut to long pieces) – 1/2 cup

Carrot (cut to batons) –  1/2 cup

Potatoes( peeled and cut to thick slices) –  1/2 cup

Onions – (sliced) – 2

Tomatoes – ( chopped) – 1

Sambar powder- 1teaspoon

Tamarind paste –  1 teaspoon

Salt to taste

Jaggery – a small piece

Roast in oil and grind to a fine paste

Oil – 1 teaspoon

Urad dhal- 1 tablespoon

Channa dhal – 1/2 tablespoon

Fenugreek seeds( methi seeds) – 4 numbers

Green chilles- 3 ( cut to pieces)

Roast all the above ingredients to a golden colour  and grind it with cleaned and washed and chopped green coriander leaves ( 1 bunch) and  1/2 cup of grated coconut, with little water to a fine paste.

To Season

Oil –  2tablespoons

Mustard seeds- 1 teaspoon

Cumin( jeera) seeds- 1/2 teaspoon

Method

Heat a pan. Season . Fry sliced onions on medium flame till translucent. Add the chopped  tomatoes and sauté on medium heat for 2 minutes. Add sambar powder and sauté for 2 minutes. Add the tamarind paste , salt to taste, and the jaggery. Add the boiled toovar dhal and the boiled vegetables.  Add little water. Boil for 5 minutes on sim flame and finally add the ground paste. Simmer for 2 minutes and switch off the stove.Serve hot with pattu idli.

Chef’s Tips

1) Do not over boil the sambar after the ground paste is  added as it will discolour.

2)Cutting the vegetables in the same size  will give a good look, table presentation and plating are very , very important.

 

 

 

Tempting Thuvaiyal

Pudukottai  Thuvaiyal

Pudukottai  is located  near  Trichy  in Tamil-Nadu . Pudukottai  is famous for the Bhuvaneswari Amman Temple which is just beautiful. My mother learnt this recipe from this temple kitchen. The speciality of this thuvaiyal is whole coriander seeds are used  which gives a nice flavour and aroma. Coriander seeds have a lot of medicinal property , rich in iron , potassium, calcium, folic acid and vitamin A, K, and C. Pudukottai thuvaiyal  is best served with chapatti or piping hot rice with ghee , chips and a  raitha. I am immensely happy to share this preparation with all of you, which we have enjoyed from our childhood days. Thuvaiyal is a little thick chutney.  Happy Cooking.

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Ingredients

Freshly grated coconut –  2 cups

Whole coriander (Dhania) seeds – 3 tablespoons

Dry Kashmiri red chillies- 5

Urad  dal – 1 tablespoon

Channa dal – 1  teaspoon

Tamarind paste – 1 teaspoon

Salt to taste

Jaggery  –  a small piece

Asafoetida powder –  2 pinches

Oil –  1 tablespoon

Method

Heat a pan. Add oil . First fry the red chillies and keep it aside. Next fry the urad dal, channa dal and whole coriander seeds till golden, on sim flame. Add asafoetida powder. Switch off the stove. Put it in a plate to cool. Add salt, jaggery, fried red chillies, tamarind paste            and grated coconut. Blend the mix with very little water to a thick paste. Store in a container. Stays good for 2 days when kept in the refrigerator.

Chef’s Tips

1) Do not over roast the coriander seeds as the taste and colour will change.

2) Using Kashmiri chillies gives a good colour to the dish .

 

 

 

Super fast combo

 

Pulao Sevai  &   Vedi Mor Kuzhambu

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These  two recipes are very , very , special  to me,  because  they can be prepared  Tak, Tak , just like that.  Pulao Sevai   is my  mother- in – law’s  speciality .  Vedi Mor Kuzhambu , is my , mother’ s  best. It is very easy to prepare, especially when you are pressed for time , you want to make a speedy dinner or breakfast or for your lunch box, this super fast combo comes  really handy.  Give a try and enjoy with your family.

Pulao  Sevai ( Sevai is rice sticks)

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A  very  heart- warming, easy to make dish. Greatly loved by one and all.

Ingredients

Boiled  rice sevai ( rice sticks) ( ready made, I used MTR rice sevai ) – 2  big  cups .

Carrot ( cut to juliennes) -1/2 cup

Green capsicum( cut to juliennes) – 1/2 cup

Cabbage ( thinly sliced) – 1 cup

Beans(cut diagonally) – 1/2  cup

Baby corn ( cut diagonally) – 1/2 cup

Onions ( thinly sliced) – 1 cup

Green chilly ( slit) – 1

Salt to taste

To Season

Oil – 3 tablespoons

Ajwain ( carom seeds, omum) – 3/4 teaspoon

Cumin seeds ( jeera ) – 1  teaspoon

To Garnish

Freshly, squeezed lime juice – 2 teaspoons

Finely chopped green coriander leaves –  1tablespoon.

Method

Heat a wide mouthed big pan. Add oil, then season. Add the onions and sauté on medium flame for  5 minutes. Add the green chilli followed by all the vegetables and sauté on sim flame for 5 minutes. Add salt to taste and the boiled sevai and toss gently. Switch off the stove. Garnish and mix well. Serve hot with Vedi Mor Kuzhambu  and  Fried Pappad.

Vedi Mor Kuzhambu

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Aha, Wah,  what is this Vedi , why this title  , while seasoning  , there will be some noise of crackling , hence we gave this name . You will love the taste and  the preparation time is very short. Vedi Mor Kuzhambu goes well with  Arisi upma( Rice Upma ) , Pidi Kozhukattai( Steamed rice Dumplings) and plain steamed rice. Do give a try.

Ingredients

Whisked curds-  2cups

Bengal gram flour (Besan) – 1 heaped tablespoon

Water – 1 cup

Turmeric powder – 1/2  tea spoon

Salt to taste

Jaggery –  1 small piece

( Whisk all the above mentioned ingredients , and keep aside)

To Season

Oil – 2 tablespoons

Ghee- 1 tablespoon

Fenugreek seeds (methi seeds) – 1 pinch

Mustard seeds  –  1teaspoon

Jeera ( cumin seeds ) – 1/2 teaspoon

Channa dal – 1/4 teaspoon

toovar dal – 1/4 teaspoon

Broken  dry red chillies – 2

Slit green chilli- 1

Asafoetida powder –  1/4  teaspoon

Dried Sundakkai Vatral (turkey berry) – 1tablespoon

To Garnish

Finely chopped green coriander leaves – 1tablespoon

Finely chopped curry leaves  – little

Method

Heat a pan. Add oil and ghee. Season all the ingredients one by one. Add the whisked curd and besan mixture. Keep on medium flame. Let it simmer for 5minutes. Switch off. Garnish. Mix well. Serve hot with Pulao Sevai.

Chef’s Tips

1) Optional – can add little chopped ginger in the Vedi MorKuzhambu for a refreshing  taste.

2)  While sautéing the vegetables for the Sevai, keep the flame in sim to avoid discolouring.

3)  While squeezing the lemon juice add 2 pinches of salt ,and mix well .  The lemon juice will not become bitter.

 

 

 

Magic Masial

Pidi Karunai Masial

When my vegetable vendor got this vegetable 10 days ago, I was so tempted to make and post this recipe for my blog. This is a signature dish of my mother-in-law. She makes a very unique podi (powder) for this masial. Masial is usually a little mashed curry. To store the pidi karunai  leave it on the plain floor for a week. This way, it will shrink little, and it will not itch or irritate the throat. You can also cook it with a couple of guava leaves (leaves of the guava fruit tree). Pidi Karunai is very good for curing bleeding piles and ulcer.

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Ingredients

Pidi Karunai – 5 nos (soak in water for 5 minutes, and wash well, till clean). Pressure cook for 4 whistles  and keep in sim flame for 5 minutes and switch off. Cool, peel and mash very slightly. See to it  that the pieces are really chunky.

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Picture of Pidi Karunai 

Boiled toovar dhal (boil the dhal with little turmeric powder) – 3/4 cup

Sambar powder – 1 tablespoon

Salt to taste

Jaggery – 1 teaspoon

Thick tamarind extract – 1 cup

Masial podi

Dry roast and powder finely

Raw rice – 1 teaspoon

Toovar dhal – 1 teaspoon

Dry red chillies- 4

white sesame seeds (til)  – 1 teaspoon

Urad dhal – 1 teaspoon

Jeera –  1/2 teaspoon

Dry roast till golden, cool and powder finely.

To Season

Gingelly oil (sesame oil) –  2 tablespoons

Mustard seeds – 1 teaspoon

Slit green chillies – 2

Finely chopped  ginger  – 1 tablespoon   (heaped)

Finely chopped Curry leaves –  1 tablespoon

Grated coconut – 4 tablespoons

Asafoetida powder –  1/2 teaspoon

Method

Heat a pan, add the tamarind water. Boil for two minutes on high flame. Add salt, jaggery and sambar powder. Boil for another two minutes. Then add the boiled toovar dhal, slightly mashed pieces of Pidi Karunai. Cook for 2 minutes. Mix the powdered spices with 1 cup of water and add it to the mixture. Boil in sim flame for 5 minutes.

Heat a pan. Add gingelly oil, once the oil is heated add the mustard seeds. When the seeds crackle, then fry green chillies, ginger, asafoetida powder, curry leaves and lastly, add the grated coconut and fry the coconut till golden. Remove the pan from the stove. Add the seasoning to the masial and mix well. Serve hot with plain steamed rice, ghee and fried pappad.

Chef’s Tips

  1. Do not over mash the boiled pidi karunai as it will become like chutney.
  2. Do not cook the pidikarunai as soon as you buy it, leave it to sit for at least a week or ten days.
  3. Goes well with phulkas and plain rice.
  4. lf the  masial becomes thick, dilute it with little hot water.

 

Breakfast Special

Kal Dosai & Brinjal Race Kuzhambu 

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Kal Dosai

A Spongy, Softy, Snow white dosai loved by all. A great breakfast dish, really light on the stomach. Best served with brinjal race Kuzhambu & sesame seed chilli powder (refer to my recipe in the blog)

Ingredients

Idli rice –  1 cup

Raw rice – 1 cup

Whole urad dal – 1/2 cup

Salt to taste

Refined sunflower oil to drizzle around the dosai

Method

Wash & soak both the rice along with the urad dal for 3 hours.

Grind in a wet grinder to a soft dosa batter consistency.

Add salt to taste and mix well.

Cover and leave the batter to ferment for 8 to 9 hours.

Mix well. Heat a dosa tava (dosa pan), drizzle some oil and wipe with a tissue, pour a ladlefull of the dosa batter. Spread lightly. Keep the stove on medium flame. Drizzle oil all around the dosai, cover the pan with a lid. Sim the flame. Cook for 3 to 4 minutes. Do not flip. Serve hot.

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Brinjal Race Kuzhambu

I still remember my childhood days, when I used to go to my grand mother’s house in Coimbatore for my holidays, she used to prepare and serve this Kuzhambu with soft dosas or with steamed rice..A combination of vegetables- brinjals, ladies finger and drumsticks can be used to make this Kuzhambu.

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Ingredients

Slightly, thickly, sliced brinjals -2 cups

Tamarind extract- 1 cup

Salt to taste

Jaggery a small piece

Roast in oil and powder

Gingelly (sesame) oil – 1 teaspoon

Dry red chillies- 5

Coriander seeds – 2 tablespoons

Raw rice- 1/2 teaspoon

channa dal- 1/2 teaspoon

Urad dal -1/2 teaspoon

Black pepper-6 nos

Broken moong dal(Pasi paruppu) – 1/2 teaspoon

Fenugreek (methi) seeds – 1 pinch

Roast all the above ingredients in oil and cool. Then make it to a fine powder.

To season

Gingelly oil- 3 tablespoons

Mustard seeds – 1 teaspoon

cumin seeds (jeera)  – 1/2 teaspoon

Asafoetida- 1/2 teaspoon

Garnish 

Torn curry leaves- little

Method

Heat a pan, add 3 tablespoons of gingelly oil. Season. Add the sliced brinjals, sauté on medium flame. Once half cooked, add the tamarind extract, salt and jaggery. Boil for five minutes on medium flame, add the spice powder, mixed in little water. Simmer for 5 minutes, once the Kuzhambu thickens, switch off. Garnish and mix well. Serve hot.

Chef’s tips

  1. Use of gingelly oil, gives a good flavour and taste.
  2. Do not cook the dosa in high flame as it will discolour.
  3. Kal dosai is a good lunch box option.
  4. Do not boil the tamarind water for too long.

 

 

Chinese hits

 


Cabbage Fried Rice

Cabbage rice is so so easy. Can make it just like that in a jiffy. Cabbage is rich in vitamin K & C and dietary fibre content. This recipe has only a few ingredients, but the end result is simply classy.

Ingredients

Boiled Basmathi rice (cook rice such that each grain is separate) – 2cups

Thinly sliced cabbage- 1cup

Thinly sliced garlic- 2 tablespoons

Salt to taste

Coarsely crushed black pepper powder-1/2 teaspoon

Oil- 3 tablespoons

To garnish – finely chopped spring onion greens- little

Method

Heat a pan. Add oil. First sauté the garlic on sim flame for 2 minutes. Then add the sliced cabbage and toss it for 5 minutes. Add salt and pepper. Add the boiled rice. Mix gently. Switch off the stove. Serve hot garnished with spring onion greens. Cabbage fried rice is best eaten with Paneer&Spinach in burnt garlic sauce.

 

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Paneer & Spinach In Burnt Garlic Sauce

Soft batons of paneer with spinach in a saucy dish which has a burnt garlic taste and lingers in the mouth for a long time.

Ingredients

Paneer cut to batons or cubed- 2cups

Washed Spinach- (kept whole) -1handful

Garlic -(crushed) – 1tablespoon

Onion- 1 (finely chopped)

Green chillies – 2( finely chopped)

Ginger-(finely chopped)- 1tablespoon

Vegetable stock cube- 1(crushed)

Red chilli sauce- 1teaspoon

Soya sauce- 2 teaspoons

Tomato ketchup- 1 tablespoon

Salt to taste

Sugar- 1 /2 tea spoon

Coarsely crushed black pepper powder-1/4teaspoon

Cornflour- 1 tablespoon

Water- 2cups

Oil- 3 tablespoons

To garnish

Finely chopped green coriander leaves- 1 tablespoon

Finely chopped Spring onion greens – 1tablespoon

Golden fried cashew nuts in oil(whole)-2 tablespoons

Method

Heat a pan, add oil. First add the garlic, fry till little darker than golden colour. Add the onion. Saute till transparent on medium flame. Add green chillies and ginger. Add salt and sugar and spinach leaves. In a bowl mix cornflour, water, soya sauce, red chilli sauce, tomato ketchup and crumbled stock cubes. Whisk well. Add this mix to the pan and simmer for 4 minutes. Add the drained paneer batons. Mix gently. Switch off the flame. Serve hot with Cabbage fried rice.

Chef’s Tips

If the sauce is little thick, dilute with hot water.

Paneer will be soft when covered and kept in boiling hot water

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Valadi Kootu and Jeera Roti

Oh! What is this Valadi Kootu? Most of you will be wondering about this title. Valadi  is a place near Trichy in Tamil Nadu , famous for the temples. My cousin hails from this place. I learnt this kootu from her which is very easy to make and extremely delicious. Please try this recipe. You will enjoy. Goes well with phulka, rotis or steamed rice. Three vegetables which are high in water content are used in this. The recipe for you.

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VALADI  KOOTU

Ingredients:

Boiled toovar dhal (with a pinch of turmeric powder)  – 1 cup

Diced brinjals – 1 cup

Peeled and diced ridge gourd – 2 cups

Thinly sliced snake gourd – 2 cups

Water – Enough to boil the vegetables

Salt  to taste

Rice flour – 1 table spoon

Fry 4 red chillies in oil and crush coarsely with fingers.

To Season

Gingelly oil ( sesame oil) – 1 table spoon

Coconut oil – 1/2 table  spoon

Mustard seeds – 1 teaspoon

Urad dhal – 1 table spoon

Curry leaves – 6

Asafoetida – 1/2 teaspoon

Method

Heat water in an open pan. First boil the snake gourd.when half done, add the brinjals. Boil for 10 minutes in a medium flame. add the ridge gourd. Boil for 5 minutes. Add salt to taste. Mix rice flour in little water and add it to the vegetable mix. Boil on sim flame for 3 minutes.  Add the boiled toovar dhal. Add the hand crushed red chillies. Season.

Mix well. Give a boil. Take off the flame. Serve hot with jeera roti!

Chef’s tips

Do not pressure cook the vegetables as they will lose their aroma.

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JEERA ROTI

Jeera roti is soft and tasty. Very simple.

Ingredients

Aashirwad multigrain atta – 2 cups

Whole jeera ( cumin seeds ) – 2 tbsp

Gingelly oil ( sesame oil ) – 1 tbsp

Salt to taste

Water – Enough to make a pliable dough

Refined sunflower oil and ghee – Mix in equal portions

Method

Take a plate. Add the multigrain flour, salt, jeera and gingelly oil. Mix well with the fingers. Add enough water to make soft roti dough. Cover and rest it for 1 hour. Make rotis. Cook on a tawa till golden brown with a mix of ghee and oil on both sides.

Serve hot jeera rotis with piping hot Valadi Kootu.

Every time we cannot serve rotis with rich gravies. A simple delicacy like this will be a good change.

Enjoy!!

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Please write your feedback to me. HAPPY COOKING!

 

 

 

 

Tender coconut pudding

Tender coconut pudding

 

Very sorry for the long break. Happy to be back again!

I learnt this recipe from my friend. I have tried this and the pudding just melts in the mouth and slides down the throat. The taste is just amazing. You can’t stop eating this pudding. Enjoy! Here is the recipe for you.

INGREDIENTS

China grass – 10gms

Water – 3/4 cup

Tender coconut water – 1 and 1/4 cup

Condensed milk – 1 tin

Boiled milk – 2 cups

Powdered sugar – 1/4 cup

Finely chopped tender coconut flesh – 1 and 3/4 cups

Vanilla essence – 1/2 teaspoon

TO GARNISH

 Sugar – 2 table spoons

Grated coconut – 3 table spoons

Finely chopped  cherries – 2 table spoons

 METHOD

Soak China grass in 1 cup water and dissolve over low flame. Remove from heat.Add the tender coconut water.  Mix well. Strain this liquid in a bowl. Keep another pan  on the stove and heat it. Add 1/4 cup  powdered sugar and 2 cups milk. Mix well. Add the condensed milk and vanilla essence and stir over low heat till well mixed.  Now add the China grass mixture and stir well.  Add the chopped pieces of tender coconut. Mix well. Pour this mix in a flat glass dish. The pudding will set at room temperature.  Garnish.

Chill in the normal fridge compartment for 6 to 8 hours till  well chilled. Serve.

To make the  garnish:

Heat a pan. Roast the grated coconut with 2 table spoon sugar over low flame till light golden. Sprinkle over pudding. Don’t forget to sprinkle those chopped cherries on top.

Chef’s tip:

  1.   Use only very tender coconut pieces.

  2. Straining of China grass mixture is very important.

 

 

Vegetable Soup Rasam

As the name suggests, it’s a delicious rasam that can be enjoyed on it’s own or with hot rice and seppankizhangu (Arbi) fry.

Let’s get started..

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INGREDIENTS 

Toor dhal – 1 cup

Turmeric powder – 1/2 tsp

2 cups of Julienned mixed vegetables (carrots, beans, cauliflower, cabbage and green peas)

Drumstick – 1 (chopped)

Onions – 2 (sliced)

Jaggery – A small piece

Tomatoes – 2 cups (blended to a thick puree and filtered)

Capsicum – 1/2 sliced

Tamarind extract – 1 cup

Sambhar powder – 2 tsp

10 Peppercorns and 1 tsp Jeera coarsely powdered

Coriander leaves – To garnish

Curry leaves – To garnish

Ghee – 2 tbsp

Mustard seeds – 1 tsp

Asafoetida – 1/2 tsp

Salt to taste

METHOD

Pressure cook the items (Toor dhal, Turmeric powder, Veggies, Drumstick, Onion, Tomato puree, Capsicum) for 3 whistles. Lower the flame and leave it for 5 minutes.

Mix tamarind extract and sambhar powder to the vegetable mixture. Let it boil for about 5 minutes.

Sprinkle the coarsely ground peppercorns and jeera powder. Season one tsp of mustard seeds, 1/2 tsp asafoetida in 2 tbsp of ghee. Mix it in and leave it to boil for a minute.

Serve garnished with coriander & curry leaves along with hot rice and Seppankizhangu (Arbi) fry or Potato fry or Raw banana fry or Yam fry.

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Chef’s tips:

  1. Julienned veggies tastes better than chopping them into fine pieces. The vegetables will retain their shape and not get mushy.
  2. Adding Gingelly oil (Sesame oil) along with ghee in the seasoning imparts a distinct flavour to the soup rasam.
  3. If you don’t have a pressure cooker, cook dhal and veggies separately and follow the recipe as stated.

Hearty Homely Healthy