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Posts Tagged ‘Garlic’

As long as you have something you never realize the value of it. Once it is no more , you want it more and more. You heart yearns for it, starves for it …This is true not only for the worldly possesions, but also for silliest things like the pickle your mom made for you. Yes, my mom’s pickle which I brought from India got over. Don’t ask me how. Though I had the recipe scribbled in some notebook, I never thought of it so long. Now, once the pickle jar is empty, I searched for the book all over the house atleast to blog the recipe and refer back in leisure to make some by myself. What a selfish motive for blogging?Thats ok. I know the recipe I gonna blog here is worth  sharing with my friends though it is on selfish motive. Here is  my treasured recipe. …          

                                                       

Tomato pickle

 Rice mixed with tomato pickle.

Ingredients

Tomato- 1 kilogram

Tamarind- 50 gram

Dry red chilli- 50 gram

Salt- 2 tsp

For tempering

Oil- 100 grams

Garlic- 100 gram

Mustard seeds- 1/2 tbsp 

For grinding

Mustard seeds, cumin seeds,fenugreek seeds -each  1 tsp

Method

 Day1

Chop the tomato into big cubes.

Add salt, tamarind, dry chilli and let it stand in the bowl for 1 day (in shade).

Day 2-3 

Spoon out the tomatoes alone in a wide plate and dry them in sun  for 2 days. Let the other  ingredients be in the bowl.

Day 4

Grind the tomatoes and the rest of the mixed ingredients (salt ,tamarind, chilli) in a blender or grinder. My mom used a grinder.

Heat the oil in skillet and  temper mustard seeds in it.

Add garlic and saute well.

Add the ground tomato mix and  turn off the heat.

Dry roast mustard seeds, cumin seeds and fenugreek seeds and  powder them separately.

Add this to the pickle when it is completely cool.

                #######

Preserve the pickle in a dry bottle and place it in a cool dry place.  Serve with idly, rice, dosa or simply eat in a spoon whenever  you feel like. Now you know the reason why the pickle got over so soon…!

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Crunch..crunnnch.

Hey, stop that, your boy is sleeping.

Crunch.. crunch

Hear  the crunch again, ya, it is me, uncontrollable  in eating the thattai ,that my mom made for me, along with my lunch. ( Sssssh.. I always  have my lunch with a crisp side dish.)

Let us come to the point. We know thattai  is made in many different ways. You might have read  my way of making thattai. Yet, this is always the way my mom makes it and as far as  I remember, even the store brought  ones  never equals this taste. She is patient and I am not , I accept. So, I present here how she did it for me when I was in India for the vacation.  It had been a month now, yet they stay so good & fresh.

Thattai- good old version

Ingredients

Idly rice- 1 kg

Fried gram – 1/4 kg

Garlic- 1 number

Soaked chana dal- 1 cup  or more as you like.

Dried red chilli- 10 numbers

Salt as needed

Oil to deep fry

Wash and soak the idly rice for 3 hours or more.  Grind them in a wet grinder with minimal amount of water. Add chilli, peeled garlic pods and salt while grinding. After grinding finely, take it out, add the fried gram dall powder and the soaked chana dal. If this is as tight as chappathi dough, continue to the next step. If it is a little runny,  put it on a thick cotton towel and wrap it for an hour to absorb the excess moisture. 

thattai-pressing method I

Spread a dry  cotton dhoti (Long live my daddy!) on the floor and make small uniform balls of the dough and press them with your fingers to make little discs. The excess moisture is totally absorbed by now, and when you lift the discs with a flat spatula , it comes out  with so much ease. Else if you have a poori press , line both the surface with a plastic sheet, oil the surfaces and press it to a uniform thickness. This method is faster and easier but, by this way, it consumes more oil as the moisture is not totally taken  out.

Poori press     press method II        Fry in batches             

Either way you press them, deep fry them in groundnut oil  in batches  and store in an air tight container. As this has no peanuts or sesame seeds, it will sure stay good longer.  Enjoy the crispy snack.

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Poondu satham / Garlic rice

This is a simple recipe but a very helpful postnatal diet. I had made this several times and found this as  the easiest, yet a tasty way to include garlic in my postnatal diet.  I found this recipe  in a supplement of a tamil magazine.

Garlic rice

Ingredients:

Cooked rice – 2 cups

Small onion- 1/2 cup

Garlic pods – 1 cup

Ginger- 1/4 inch piece

Roasted and ground black pepper- 1/2  tsp

Raosted and ground cumin seeds- 1 tsp

Method:

An important thing in  making any mixed rice variety is that the rice has to be cooked well but  must be separate grains. Normally this can be achieved by  roasting the raw rice in little ghee before cooking or adding a little sesame oil while it is cooking. Once the rice is cooked, cool it well  in a wide pan/ plate.

Cut the onions, garlic and ginger into fine pieces. Heat oil or ghee in a wide skillet, add mustard seeds, cumin seeds , dried  chillies (3-4 numbers)  and curry leaves. Add the onion, garlic and ginger pieces and  fry them on low heat.Add pepper powder and cumin powder. Add salt to taste and mix the rice , turning off the heat.

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What if there is a unexpected visitor? What if you went for shopping and came late to home? What if it is raining out and you yearn for something hot and spicy? What if you are lazy and donot want to do the usual sambhars? Then, it is time to tell you about this quick and easy, kudamilagai kara kuzhambhu. I like this for the dominant smell of cumin seeds and the tasty blend of green peppers with tamarind.

Ingredients for spicy green pepper stew

Ingredients:

Green pepper- 1

Medium sized onion- 1

Small tomato- 1

Garlic – 4/5 cloves

Tamaring extract- 1 tbsp

Red chilli powder- 1 tbsp

Coriander powder – 2 tsp

Turmeric powder- 1 pinch

Cumin seeds- 1 and 1/2 tsp

Coconut – as needed

For tempering:

Oil- 1 tbsp

Vadagam – 1/2 ball

Curry leaves

Method:

Chop onion and tomato. Peel the garlic. Chop them if they are big cloves. Core and chop the green pepper into 1/2 ” squares. Dry roast the cumin seeds. Grind cumin and coconut into a fine paste. Extract tamarind juice.

In a skillet, heat oil, sputter vadagam  and  add curry leaves. Now add the onion  and garlic. Fry till they turn transparent and add tomato and green peppers. Add salt to wilt the tomato quickly. When all are sauted well, add turmeric powder, chilli powder, coriander powder. Cook for some time. When the peppers become soft, throw in the tamarind extract. Bring it to a boil and finely add the ground  paste (and water if  needed), according to the spice level and  thickness required.

For the strangers to vadagam:  Follow Indira’s method of doing the tempering.

This could be an entry for ‘Warm me up baby’ event  hosted by Rosie.

Lunch- Rice , capsicum kuzhambhu and potato curry.

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I studied from hostel and I was the only one who was 3 hrs travel from the home town.All my friends were from far south with atleast 10 hrs travel. So, whenever my mom visits me , she brings this dish for her home sick daughter and friends in a big container. Whenever she brings this kuzhambhu, none in our group will taste the mess sambhar for a week. The reason , longer the kuzhambhu stays  out, tastier it is . It stays gud even for a week outside the refrigerator.So, I am  happy to share my friends’  all time favourite dish.

Ingredients:

Ingredients for inji poondu kuzhambhu

Medium sized onion-  1

Large tomato- 1

curry leaves

Garlic- 7-8 cloves

Tamarind- lemon size

Vadagam– for seasoning/thallipu

To grind: 

Ginger/Inji-  2 inch piece

Cumin seeds- 1 tsp

Coriander seeds- 1 tsp

Dry chillies- 5

Poppy seeds- 1 tsp

pepper corns- 1/2  tsp

fenugreek seeds- 1/2 tsp

Soak the tamarind in warm water. Extract the juice.

Chop the onion into bite size chunks. You can also use pearl onion for greater taste. Chop the tomato finely.Peel the garlic.

Heat oil in a pan and fry the ‘ to grind ‘ items one by one. Take extra care while frying fenugreek. If they are burnt, it spoils the dish.You can avoid fenugreek, if you are not  confident.

Grind the fried spices to a fine paste.

Heat  2 tbsp of oil in a kadai and sputter  the vadagam/ simply mustard seeds and urad dall.

Add curry leaves, garlic and onion. Fry till the onion turns transparent .

Add tomato , salt and tumeric powder and fry till all juice comes out.

Add the ground paste , saute a little and pour water.

When the raw smell diminishes, add the tamarind extract and  let it  cook on low heat for sometime.

Turn off the heat when oil starts floating on the top .

The aroma of the inji  will fill your house and all your digestive enzymes will start secreting at once.Go ahead and  dig in.

Rice with inji poondu kuzhambhu and potato curry

I love the onions in this kuzhambhu with curd rice. They marry so gladly and makes my taste buds happy.

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