Tuesday, February 7, 2012

Jackfruit payasam

பலாபழம் பாயசம்

Ingredients
  1. Jack fruit cut into small pieces (or pulp) - 4 cups
  2. Jaggery - 3 cups
  3. Water - 1/2 cup
  4. Coconut milk - 3 cups
  5. Cardamom powder - 2 teaspoons
  6. Broken cashew nuts - 5 tablespoons
  7. Dry ginger powder - 1 teaspoon
  8. Ghee - 1 tablespoon
Procedure
  • Pressure cook the jack fruit pieces for 20 minutes
  • Remove and grind it in a mixer for 5 minutes
  • Keep it aside. Melt the jaggery with 1/2 cup of water to double thread consistency and strain it to remove the dust
  • Now mix jackfruit mass with jaggery syrup and keep it on stove
  • Keep stirring for 30 minutes
  • Now the mixture will become thick like idly batter
  • Then keep a pan on the stove
  • Add ghee and roast the cashewnuts to golden color
  • Now add the coconut milk to the jackfruit mixture with cardamom powder, dry ginger powder and allow it to summer for 5 minutes
  • Never allow it to boil for a long time
  • Over boiling will cause curdling of coconut milk
  • Garnish with the roasted cashewnuts to serve
  • Note: To increase the taste of payasam, roast 2 tablespoons of moong dhal and pressure cook till it becomes soft. Then add this along with the jackfruit mix and stir well

Ladies finger poriyal (Okra Poriyal)




Ingredients:
  1. Ladies finger or Okra - 500 gms 
  2. Chopped onions - 1 cup
  3. Coconut scrapings - 4 tablespoons
  4. Cumin seeds - 2 teaspoon
  5. Garlic - 3 pods (optional)
  6. Mustard - 1 teaspoon
  7. Urad dhal - 1 tablespoon
  8. Curry leaf - 10 leaves
  9. Salt - to taste
  10. Turmeric powder - 1 teaspoon
  11. Chilli powder - 3/4 teaspoon
  12. Oil - 2 tablespoon
  13. Curd (Yogurt) - 1 tablespoon
Procedure:
  • Wash and cut the okra to 1 inch length pieces. 
  • Heat oil in a pan and add the seasonings one by one
  • Then add onions and the cut okras with salt and turmeric powder
  • Mix well and sprinkle the yogurt on the top to avoid the vegetable sticky 
  • Close with lid and reduce the flame to minimum temperature for 10 minutes
  • Keep stirring occasionally 
  • Meanwhile grind coconut and cumin seed coarsely without adding water and add this to the cooked okras
  • Now add the chilli powder and curry leaves. 
  • Mix well and keep on the stove for 10 more minutes at the same heat
  • Now remove and serve with your rice and sambar, rasam or other gravy
  • NOTE: For diabetic people you can add the diabetic kootu powder instead of coconut

Wednesday, February 1, 2012

Beans Paruppu Usili

பீன்ஸ் பருப்பு உசிலி








Ingredients
  1. Beans (finely cut) - 3 cups
  2. Toor dhal -  3 Tablespoons
  3. Channa Dhal - 1.5 tablespoons
  4. Chilli powder- 1.5 teaspoons
  5. Salt to taste
  6. Turmeric powder - 3/4 teaspoon
  7. Mustard - 3/4 teaspoon
  8. Urad dhal - 2 teaspoon
  9. Asafoetida - 1/2 teaspoon
  10. Curry leaves - 12 nos
  11. Oil - 3 tablespoon
Procedure
  • Soak toor dhal and channa dhal for about 2 hours
  • Wash and grind coarsely with chilli poweder and salt by adding 3 tablespoons of water
  • Never add excess water to avoid the mass becoming sticky
  • Now heat 1 tablespoon of oil and saute the ground mixture for 5 minutes by stirring constantly
  • Remove and steam for 10 minutes
  • Cool and grind it in the mixture for 3 minutes without adding water
  • Now the content will be a very soft powder. keep it aside
  • Wash and cook the beans in 1 cup of water with little salt and turmeric powder till it becomes soft
  • Heat 2 tablespoon of oil in a pan and season with urad dhal and mustard
  • Add curry leaves and put the soft dhal powder and stir for 3 minutes. Now add the cooked beans without water and stir well to get a uniform mixture
  • Now the colorful tasty paruppu usili is ready to eat.

Simple Chukku Coffee (Dry Ginger Concoction)

சுக்கு காபி
Ingredients:
  1. Tulsi or Mint leaves - 12 leaves with stem
  2. Dry Ginger - 100 grams 
  3. Coriander Seeds - 50 gms
  4. Black pepper - 25 gms
  5. Karuppatti (black jaggery) - 500 gms
Procedure:
  • Dry grind and store the dry ginger, coriander seeds and black pepper  in an airtight container.
  • Boil 6 cups of water and add 6 to 8 teaspoons of ground powder.
  • Add black jaggery approximately 8 teaspoons or according to the individual taste
  • Allow it to simmer for 20 minutes
  • Now 3 cups of chukku coffee is ready
  • 1/4 cup of warm milk can be added if required just before drinking
  • Note: Always prepare the chukku coffee as fresh as possible. Never reheat it once milk is added since milk will get curdled. This is a stimulant for the digestive system.