In a Kadai add gingelly oil 1 tsp, and fry pepper 1/2 tsp and Jeera 1/2 tsp, add chopped onion-4 nos, garlic pods 4 nos and grated coconut 2 tsp, until aroma arises. Allow to cool and grind to powder. In a boil, take tamarind juice, add chilly powder, turmeric powder 1/2 tsp each, dhaniya powder 2 tsp, and required Rock salt, and the Grinded Powder mix well in tamarind juice and keep redy. In a kadai, add gingelly oil 3 to 5 tsp or to your required level, temper mustard seed, asafoetida and curryleaves. Once tempered, add the mixed tamarind juice and keep in medium flame until oil ooze out, and forms on the top as layer. Your typical Chettinad style special Karakuzhambu is ready to serve with steamed rice. Goes yummy with potato fry / pappads etc.
Cut 400 gms kovakkai in length and add 1 tsp of Chilly powder, 1/2 tsp of Turmeric Powder, 1tsp of Jeera Powder and required salt mix well and keep aside for 20 to 30 mins. Strain excess water oozed out. In a heavy bottom kadai, add gingelly oil, splutter mustard seeds, curry leaves, 1/2 tsp of asafoetida and add the vegetable. Cover with lid for 10 mins in medium flame, Remove lid and saute well in high flame until kovakkai turns crispy. Sprinkle a pinch of garam masala and Chopped coriander leaves (Optional) over it, toss up and serve piping hot with Steamed rice.
Navarathri is celebrated for 9 days and traditionally the whole family gather to arrange the brightly colored dolls (Gombe/ Bombai) in a very artistic and presentable way. The house is decorated with colorful flowers and lights. Each house is greeted with a wonderful "kolam" or "Rangoli". The emphasis is mainly given to Goddess Durga who depicts the evil being washed away by the good. In each state Navarathri is celebrated, where the concept remains the same, but the customs and tradition varies. Here I have compiled a list of Neivedhyams based on the day and the significance of the planets, which would be apt for the deities to be worshiped with our Neivedhyams and keeps us hale and healthy. Let us on this Navarathiri 2017 celebrate with the following neivedhyams and get the entire blessings on all these 9 days of Goddess - Durga / Lakshmi / Saraswathi.
1. To prevent coconut oil from freezing in winters, add a little castor oil to it.
2. Store ginger under the soil to keep it fresh and take it out when needed.
4. To get more juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.
5. Potatoes will remove food stains off your fingers. Just slice and rub raw potato on the stain and rinse with water.
6. To avoid tears in the eyes while chopping onions, soak them in cold water with their skins on for some time before cutting them.
7. If you have a problem opening jars: Try using latex dish washing gloves. They give a non-slip grip that makes opening jars easy.
8. If you accidentally over-salted a dish while it's still cooking, drop in a peeled potato -it absorbs the excess salt.
9. Used coffee powder and tea leaves are good for cleaning greasy vessels.
10. While cleaning vessels for better results, add a handful of common salt to the cleaning powder.
11. To easily remove burnt-on food from your frying pan, simply add a drop or two of dish soap and enough water to cover the bottom of the pan, and bring to a boil on the stove-top. Frying pan will be much easier to clean.
12. Do not throw away the skin of cardamoms. Mix it with tea leaves to get a cardamom flavour in your tea.
Cook baby potatoes, allow to cool, peel skin, saute in a pan with 2 tsp of oil and keep aside ready. In a wok, add oil, and add chopped tomatoes, saute well, allow to cool and grind to puree and keep ready.
Now in a Chinese Wok, add 2 tsp of Butter, add Lavang, tej patta, cardamon, bay leaves and add tomato puree and mix well. Add little salt for tomato to cook well. Add turmeric powder 1/4 tsp, Aaharam Special Chilly Powder (for exact colour) 1 tsp, coariander powder and cumin powder 3/4 tsp each and mix well. Add the sauted potates and sprinkle water to cook well. Now add remaining salt for its perfect taste. Allow to cook for 3 mins. Now add 1 tsp of Fresh cream (if not available) Fresh Curd and mix well. Sprinkle 1/2 tsp of Garam Masala and 1 tsp of Kasuri Methi and mix well. Remove and garnish with Coriander leaves and serve Hot with Roti / Phulka.
This is no-onion No-Garlic recipe.
Millets Pidi Kozhukattai - சிறுதானிய கொழுக்கட்டை.
3 Red Chillies, soaked & grinded to flakes.
In a bowl add powder, salt, coconut, grinded red chilly flakes. Temper mustard seeds, urud & channa dhal, curry leaves, asafoetida and add to the flour. Mix the flour, add water and make it into thick batter as we make for kozhukattai. Now in a Idli cooker.. roll the batter to Kozhukattai and steam for 15 mins.. Your Nutritious / Traditional / Forgotten Pidi Kozhukattai Recipe is ready. Serve with Joy and Serve with Pride.
Get Fresh Sweet Corn, bring to boil, strain water and mash it. Add finely chopped onion, table salt, chilly powder, green chilly, little turmeric powder, GM powder, squeeze a pinch of lemon, mix well and make into kebab of your choice and size. Dip in Corn flour batter, roll on the bread crumbs / Semolina crumps and deep fry. Serve hot with Tomato Ketchup.