Sweet and Savoury Seedai / இனிப்பு மற்றும் உப்பு சீடை

Sweet and Savoury Seedai 
இனிப்பு மற்றும் உப்பு சீடை

Ingredients:

Raw Rice ( பச்சரிசி ) - 3 cups
Urad dhall Powder ( உளுந்தம் பருப்பு) - 1/2 cup
Jaggery ( வெல்லம்) - 1 cup
( வெள்ளை எள்) - 3 tablespoon
Cardamom powder ( ஏலக்காய் தூள்) - 1/4 teaspoon
Butter ( வெண்ணெய்) - 2 tablespoon
Oil for frying.( பொரிப்பதற்கு தேவையான எண்ணெய்) -
                      (உப்பு தேவையான அளவு)
Steps:
Soak the raw rice for minimum 45 min. Drain the water, spread on a clean white cotton cloth to absorb the excess water. When the rice is moist and not too dry, use the mixie to grind and get rice flour for the recipe. Sieve to get fine powder, which is very vital as small rice grains may splutter seedai while frying.
Dry roast the Urad dhal in medium flame until fragrant. Grind it to a fine powder. Sieve as well and discard the sediment.
Sieve the rice flour and the urad flour twice to ensure there is no minute sediment particles.
Clean and dry roast the white sesame seeds.
Take half the portion of the rice flour( 2 cups) for the savoury seedai and keep the other half aside for sweet seedai.
Dry roast one half of the rice flour, allow it to cool.

Add in 2 tablespoon of urad flour to one cup of rice flour. Add salt and 1 teaspoon of sesame seeds.
Add a tablespoon of hot melted butter or hot oil, mix well and make a dough with few spoons of waer at a time.

Knead the dough well, roll into tubular shapes. This will enable to pinch a little of the dough each time to roll into small rounds. For this savoury seedai, the balls can be rough  on outside and in irregular shapes.

Heat oil in a pan. Drop the balls and fry in medium fire. Turn frequently for uniform frying.

While frying, when the bubbles and the  sound had  fizzled out ,then that is the time to remove the fried balls. 

Leave it on kitchen towel to remove oil. Let it to cool and store in a air tight container. 

Sweet Sedai
Melt a cup of  jaggery in 2 teaspoons of water. Sieve to remove impurities. Bring it to boil until 2 string consistency. Add to 2 cups of raw rice flour, mix well. Add cardamom powder and sesame seeds.
Knead the dough softly and make small balls for frying.

Fry in medium hot oil and in medium flame. Turn carefully for uniform frying. 

My Notes:

During Krishna Jayanthi celebrations, for my amma, preparing Seedai, both sweet and savoury , is a must.  It is prepared by default.  I continued the tradition or can say so as I had prepared and offered most of the times. 

Fine shredded coconut is dry fried and added to the sweet seedai dough. This is an option.

Either sesame seeds or cumin is used for savoury seedai. 

The most cautious step is to make sure the flour do not have any tiny specs of rice. Orlese the balls in oil will splutter and cause chaos and it is very dangerous. Secondly the cumin or sesame seeds should not have any impurities as well. 

Because of this  many ladies will have a second thought to prepare seedai. Easily bought from sweet shops. I heard the sweet shops in Chennai and other major cities, there is  special festive packs with seedai, murukku etc,, sold during Krishna Jayanthi and other festives with sweets accordingly.  Modern age demand and it is served. :)

But homemade seedai brings eating snacks  a whole new level of taste. 

Deepavali Legiyam தீபாவளி லேகியம்

Deepavali Legiyam / marundhu

தீபாவளி  லேகியம் 

Ingredients:
Long Pepper Or Black pepper( கண்டந்திப்பிலி அல்லது மிளகு)  1/2 tsp
Black cumin seeds or Cumin seeds ( கருஞ்சீரகம் /  சீரகம்)  -  1/2 tsp
Oregano (ஓமம்)  - 1/2 tsp
Dry ginger ( சுக்கு)  - 1 inch
Coriander seeds ( தனியா)   - 1/2 tsp
Jaggery (வெல்லம்)  - 1/2 cup
Honey ( தேன்)   - 1 tbsp
Ghee / Clarified butter ( நெய்)  - 1 tsp

Pound the dry ginger into pieces and soak.
Clean and soak the raw spices for minimum 30 min

Drain the water from the spices and grind the spices into a fine paste.

In a heavy bottom pan, add the paste and the pounded jaggery. Bring it to boil

Let it boil on low to medium flame. Bubbles start to appear

Add a teaspoon of ghee and stir well. The legiyam will leave the sides and form a nice colour.

Finally add the tablespoon of honey, mix well. Switch off the stove. Allow it to cool in the pan and transfer to a dry container.

My Notes:

Deepavali, the festival of light, is all about sweets and savouries. But I have chosen this,considered as medicine, to post as deepavali special, deviating from all the delicacies prepared at home.

When my mentor, Jayanthi mami, casually shared this simple recipe I was tempted to prepare as I have not tried before.A combination of spices used which is usually used separately in various Indian dishes. A simple method to prepare your own legiyam for deepavali. Fresh and home made and done in a jiffy :))

I have fond memories of having homemade legiyam at my paternal grandparent' house. In those days this is the first thing given to all on deepavali day. Though we do not prepare and eat as many varieties of fritters and sweets as in a few decades ago,  still need this for the small portion of sweets and savouries we eat , as down through the generations our digestive system functioning has reduced.  

I could not get the long pepper and so have used black pepper instead.

Some people may dry roast the spices and make it as a powder for this recipe and also add a pinch of cardamom powder. I have omitted  cardamom as it will mask the original flavours of the spices. 

Whether dry roast and powder or soak and grind,choose a method but should try as these spices aids digestion and improves appetite, alleviates heartburn, indigestion and cold/ flum. So why not?

 Not only during deepavali, this should be given both to young and old occasionally for better immune and digestive system functioning. 

Half a teaspoon of each, when soaked and grounded will give a substantial portion for a family of 6 to have a teaspoon each. 

Have a spoon of legiyam and enjoy the delicacies to your heart content once a while. ;)

Preparation for Deepavali ( தீபாவளி திருநாள் )

My Notes:
Deepavali is a time filled with light and love; a time of rejoice for the Indians all over the world.
Deepavali ,or Diwali as mentioned by Northern states, is a joyous festive season.
Though deepavali is celebrated mainly by Hindus, it is also celebrated by Jains, Sikhs and some Buddhists in different ways in different states and to mark different historical events / stories  but all symbolise the victory of good over evil, light over darkness. 
On this day Goddess Mahalakshmi is also worshiped. MahaLakshmi is the goddess of wealth and prosperity, bestowing these abundantly upon us.

In this blog,to my knowledge  I would like to highlight the way Hindus in the state of Tamilnadu celebrate Deepavali. Deepavali means row of lights  /  தீபாவளி என்பது தீபங்களின் வரிசை என்றும் பொருள்படும். Northern state' tradition is to lit rows of light to welcome the king, Incarnation of lord Vishnu, Sri Ram, his wife Seetha and brother Lakshmanan after an exile of 14 years. 
Another Hindu literature depicts that on this day, the demon, Narakasuran was killed by lord Krishna. 
The dying Narakasura requested Lord Krishna to grand him the boon that his death would be celebrated as Deepavali. This is the day that symbolises that good triumphs over evil and the people celebrate it by taking a Ganga Snanam - a ritual oil bath - early in the morning.
It is believed that Lakshmi resides in the oil and ganga mata in the water make the people to forget the bad and enjoy the dawn of happiness. Hence, it is the beginning of saying '' ganga snanam ''. 

Below is a platter prepared for the ritual.

It has sesame oil/ நல்லெண்ணெய், shikakai powder / சீயக்காய் தூள்( a herbal powder to wash the hair), turmeric powder/ மஞ்சள் தூள் and the holy ganges water / கங்கை நீர். The holy water is optional depending on the availability. 
Before bath, each person sits on a low wooden stool/ மணை.  The head of the family, the elderly lady,applies first a few drops of oil on the head three times followed by shikakai and the turmeric to the members of the family. 
This tradition is given a skip by the new generation. So thought of highlighting this in the blog.

After bath, new clothes are received from elders and everyone wears it with full enthusiasm.
After prayers at home, all the young children look forward for the next segment, which is prostrate to elders to seek blessings as this comes with not only the blessing but money as well :))
While blessing prepare the rice mixed with turmeric which is a tradition symbolising good health and prosperity. And a small dollop of the herbal medicine is given.
Indian festive is never complete without delicacies and deepavali is the celebration where every households make or buy many varieties of Indian sweets and savouries, 
To digest all the rich delicacies, the south Indian families prepare this deepavali legiyam / தீபாவளி லேகியம் and is given first thing in the morning after prayers.It aids digestion. This is a combination of dry ginger, coriander seeds, cumin seeds, jaggery/ palm sugar, ghee and sitharathai - a herb. It is made at home or readily available in the market.
Firecrackers are synonymous to Deepavali. Firecrackers are bursted early in the morning through out the day and at night. But now a days children refrain from firecrackers with the thought for Mother Nature and to discourage child labour - who are engaged to make the fire crackers at factories. 
Nevertheless a  joyous occasion to spend with family and friends. 
Guests are invited and we go visitng also. Visit to temples is also observed in some families.

Happy Deepavali one and all :)

Tamil New Year Special - Lentil Beetroot fritters

Tamil New Year Special     

                  

       

Raw Mango  -  3 tbsp ( finely chopped)

Neem  flowers  - from 2 twigs / 2 tsp

Jaggery  - 2 tsp ( shredded )

Mix the above three ingredients and is consumed first thing in the morning of Tamil New Year.

The bitter, sweet ingredient in the dish signifies the same that we encounter in life and reminds us to to accept them equally. 

The raw mango chutney/pachadi, a dish prepared on tamil new year day, recipe of which is posted in this blog earlier. It is a cooked dish taken with rice.

Sweet Pongal

I have posted this recipe before.So just picture of the steps. I had used the new bronze pot bought for me by my friend from Kumbakonam. 

Suggested to use rice+dhall and water in a minimum proportion of 1:5 

Lentil beetroot fritters

Ingredients:

Channa dhal  -  1 cup

Toor  dhal - 1/5 cup

beetroot  - 1/2 of a big one or 1 small sized                                 

Small onions  -  10

Dry red chili  - 5 

Asafoetida  - 1/2 tsp

Curry leaves  - 1 twig

Salt to taste.

Oil for frying

Steps:

Soak both the dhals for 30 to 45 minutes. 

Peel and fine chop the onions.

peel and grate beetroot.

Coarse grind the dhal without adding water. 

Add onions, beetroot, asafoetida, salt and curry leaves. Mix well. 

Pinch a small portion, roll into a ball and flatten without pressing hard. Fry in hot oil.

Serve hot.

My Notes:

Masal vadai has various versions, with the basic ingredient channa dhal in all. But it is an awesome snack. Relished hot or cold. 

I have not included ginger or fennel seeds commonly used in this preparation as wanted to taste the flavour of beetroot. The color was so attractive and the taste was simply delicious.  

          

                

                           Pumpkin Erisseri

I had prepared the Kerala style pumpkin Erisseri today. Shall post the recipe in a separate post.

Pongal special Vegetable stir fry

 Vegetable stir fry ( Pongal special )

( மிளகு சீரக காய்கறி பிரட்டல் )

Ingredients:

Any of the few vegetables from the list below:

Brinjal  ( கத்தரிக்காய் )  - 200 g

Broad Beans ( அவரைக்காய் )  - 200 g

Raw Banana ( வாழைக்காய்) - 200 g

Sweet Potato ( சக்கரைவள்ளி கிழங்கு )  -  200 g

Cluster Beans ( கொதவரங்காய் )  - 200 g

Elephant Yam ( சேனைக்கிழங்கு )  -  200 g

Pumpkin  ( பரங்கிக்காய் / மஞ்சள் பூசணிக்காய்)  -  200 g

Beans ( மொச்சைப்பயறு )  - 200 g 

Zulu or native potato (  சிறுகிழங்கு ) - 200 g

for seasoning:

Mustard seeds ( கடுகு ) - 1/2 tsp for each of the vegetables.

Asafoetida ( பெருங்காயம் ) - a pinch

Black pepper ( மிளகு ) - 1 tsp

Cumin seeds ( சீரகம் ) - 1 tsp

Raw rice ( பச்சரிசி ) - 1 tsp

Steps:

Dry roast pepper, cumin seeds and raw rice separately.

Coarse grind the above three ingredients.

This is the spice powder used for this recipe.

Wash, cut and boil the vegetables in water adding salt.

The root vegetables like sweet potato and zulu potato  can be pressure cooked, peeled and sliced.

Heat a skillet, add a teaspoon of sesame oil ( gingely oil )

To the hot oil, add mustard and asafoetida. Add the boiled vegetable and mix.
Add half a teaspoon of the ground spice/ seasoning powder. Toss well. Remove from fire.
Repeat with the other choice of vegetables individually.
Serve the vegetables with hot white rice, sambar or kuzhambu and curd.

My Notes:

This recipe is very simple but not a common preparation.
This type of stir fry is very unique to pongal festival menu prepared at my paternal grand-mom' house. 9 varieties were prepared then. It is offered to God, so no onions, garlic and tomatoes are used. Yet it has its unique flavour of freshly ground pepper, cumin and the rice for that crunchy coat to the vegetable.
With the experience , I think this is easy on the tummy after a heavy dose of ghee and jaggery loaded rich sweet pongal ;))
Payasam, vadai and pooran boli are all prepared on the previous day for Bhogi festival. So these stir fry veggies does the balance of healthy cooking.

I prepared with three vegetables I had in stock, just out of old habit.

I don't prepare this for Pongal festival.I have the habit to prepare sambar and aviyal, a practice taken after my Mother in law. Aviyal is a single dish  using most of all these vegetables.

So basically, south Indians prepare the country vegetables (னாட்டு காய்கறிகள் ) during this harvest festival to honour the farmers. :)

Ezhlukari kootu ( ஏழுகறி கூட்டு)

Ezhlukari kootu ( ஏழுகறி கூட்டு)

Ingredients

Broad beans (அவரைக்காய் )  -  7 or 8
Raw Banana ( வாழைக்காய் )  -  1 (Medium size)

Pumpkin  ( பூசணிக்காய் )  -  a small piece

Sweet Potato ( சக்கரைவள்ளிக்கிழங்கு) -  1/2 or 1 depending on the size

Brinjal  ( கத்திரிக்காய்)  -  3 

Fresh Field beans  ( மொச்சைக்காய்)  -  1 small cup
Chow Chow (Chayote) ( சௌ சௌ)  -  1/2 from a medium size

Boiled Toor Dhal  -  1/2 cup
Tamarind  -  a small lemon size
Turmeric powder  -  1/2 tsp
Salt to taste

To grind:
Dry red chilies  -  2
Coriander seeds  - 2 tsp
Shredded Coconut  -  2 tbsp

Seasoning:
Mustard seeds  -  1 tsp
Asafoetida  -  a pinch
Curry leaves  -  a twig
Coconut oil  -  1 tbsp

Steps:

Wash and cut all the vegetables except sweet potato.

Pressure cook sweet potato, field beans and toor dhal.

Heat a teaspoon of oil, fry red chilies and coriander seeds and finally coconut. Cool and grind to a paste.

In a pot, add half cup of water, add chow chow  to cook first.

After 2 min, add broad beans followed by brinjal and raw banana and finally pumpkin.

When the vegetables are half cooked, add tamarind extract, turmeric powder and salt.

Add the ground paste and sweet potato pieces and let it boil well.

Add boiled dhal and mix well.

After a minute, remove from fire.

In a pan heat coconut oil and do the seasoning. Pour to the curry.

Ezhlukari kootu is ready to be served.

My Notes:

This dish is prepared specially for the thiruvathirai kali. But can be eaten with plain rice also.

7 types of vegetables are used and hence the name 'Ezhlukari'.

Elephant yam is used, but today I couldn't get one from the tamil grocery shop. Zulu potato or Coleus which is சிறுகிழங்கு in tamil can also be used. Instead of potato, I have included sweet potato.

The combination of vegetables can be of personal choice. 

Thiruvathirai Kali & Ezhlu kari kootu ( திருவாதிரை களி & ஏழுகறி கூட்டு)

Thiruvathirai Kali & Ezhlu kari kootu 

( திருவாதிரை களி & ஏழுகறி கூட்டு)

Thiruvathirai Kali

Ingredients:

Raw rice  -  1/2 cup

Jaggery      - less than 1/2 cup

Shredded Coconut  -  1/4 cup

Cardomom powder  -  1/4 tsp                      

Cashew nuts  - 5 (halved)

Clarified butter/ Ghee  - 4 tsp

Steps:

Dry roast the raw rice  until fragrant. Coarse grind the rice to get grains similar to semolina texture.

Pound the jaggery, add 2 cups of water and bring it to boil.

Strain to remove the impurities. Add the rice and grated coconut to the jaggery water.

Pressure cook the mixture, placing it in a vessel with a lid  to cover it.

When the pressure is released, take out the cooked Kali, mix well. 

Heat the ghee, fry the cashew nuts and add to it.

Add powdered cardamom. Mix well.

Serve hot with Ezhlukari kootu 

My Notes:

Thiruvathirai is a star  and in the tamil month of margazhli 'Arudra Darisanam' is celebrated by Shaivites on that day. It is the celebration of cosmic dance by Lord Shiva, which is represented by Nataraja form, on this full moon day. 

It is very significant in my family as my mother' birth star is thiruvathirai and my Father' name is Natarajan. What a special edition pair. ;)

Mom used to give for abhisegham and Margazhli upayam at temple on this day. 

Though both are physically not with us, blessing from heaven, we follow her tradition. 

Very nostalgic for me as I prepare thiruvathirai kali and the curry - ezhlukari kootu. Shall post that recipe separately.

For the kali, moong dhal can also be added. For 1 cup of rice, 2 tsp of moong dhal is dry roasted and coarse grinded with the rice. 

Less jaggery is added as the kali is eaten with the spicy curry. 

Cooking rice in jaggery gives a unique flavour. For sweet pongal, whole rice is cooked and then jaggery is added. Here there is a small variation.

Today at the temple, after arudra darisanam, the very same kali and ezhlukari kootu was served in the morning.

                               

Deepavali Delicacies ( தீபாவளி பலகாரம் )

Deepavali Delicacies ( தீபாவளி பலகாரம் )

Last few days were spent preparing snacks for the festive, Deepavali. Shall post the recipe for Mixture, Coconut koya burfi and murukku separately. 

Happy Deepavali to all :)

South Indian Sweet Dumpling ( sweet & Savory) இனிப்பு & கார கொழுக்கட்டை

South Indian  Dumpling ( sweet & Savory) 

இனிப்பு & கார கொழுக்கட்டை

Ingredients:

Raw rice  -  2 Cups

Grind the soaked rice into a fine paste. Sufficient water can be added  as the batter will be reconstituted into  a very thin form

In a heavy bottom saucepan, boil the rice paste ( in running consistency)until it thickens to form a solid  dough.

A tablespoon of oil is added to make it smooth and soft. If the dough doesn't stick to the wet fingers, then it is done. If sticky, continue to cook in low flame.

Ingredients for fillings ( 4 types) :

a) Grated Coconut - 1 cup

Jaggery  - 1 and a 1/4 cup

Cardamom  - 1 tsp ( powdered)

b) Black Sesame Seeds  -  1/2 Cup

 Jaggery  - 3/4 Cup

c) Urad Dal  - 1/2 cup
    Green chilli  - 1
    Ginger ( finely chopped)  - 1/2 teaspoon
    Asafoetida  -  a pinch
    Curry Leaves  -  a twig

d) Moong Dal  - 1/2 cup
    Green chilli  - 1
    Ginger ( finely chopped)  - 1/2 teaspoon
    Asafoetida  -  a pinch
    Curry Leaves  -  a twig

Grated coconut - 1 tbsp

Preparation of the filling:
a) Coconut filling: Pound the Jaggery, add 2 tablespoons of water. Melt completely on low flame, strain to remove impurities and bring it to boil again. When the syrup becomes sticky / one string consistency, add the grated coconut. Cook for 2 minutes, add powdered cardamom. Remove from fire. Allow it to cool.
b) Sesame filling: Wash, drain and let the sesame seeds dry on a clean white cloth. Heat a pan and dry roast the sesame. Once cooled, coarse powder it in a mixie, add the pounded jaggery, and do a quick blend. Remove, roll into desirable size balls and keep aside.
c) and d) are savories and follow same steps except for the first ingredient - moong dal / Urad dal.
Soak the dal for half hour, coarse grind it. Steam it for 5 min. Remove, cool and crumble it using greased fingertips. Heat a tablespoon of oil, saute the seasoning - finely chopped ginger and green chili. Add asafoetida and curry leaves. Add the steamed dal, switch off the flame. Transfer to a container and is ready for filling.

                               
Knead the dough again for a smooth texture. Pinch a small lump, roll into a ball. Using greased fingertips of both hands press it at the corner, forming a flattened round shape. scoop out the desired filing, fold and close it by pressing the edges firmly.

Steam the dumpling for 5 min. Serve hot.

My Notes:
This Indian sweet is a favourite of all and has a great significance as it is specially made on Vinayaga Chathurthi,the festival to honour  the Elephant headed God.

The dumpling is called  கொழுக்கட்டை ( kozhukattai) or  மோதகம் ( mothagam) in Tamil.

I have prepared the dough using wet rice paste. Some soak rice, drain and prepare rice flour.Then dry roast it and cool. To this hot water is added to prepare the dough.

For convenience, readymade rice flour especially for kozhukattai can also be bought. Hot water is added to prepare the dough. 

I have fond memories of making this during my childhood days at my paternal grandmother' house. It would be really fun with my cousins competing with each other to make the flattened mothagam without any tear using the dough.

The highlight of any festive at Sholavandan, my birth place, is to distribute the food to needy who may knock door throughout the day during such special days. After prayers and followed by the feast, we take turns to give the food to  kids and elderly, a heartwarming scene to see them devour the delicacies. It was a spirit of sharing incorporated from young.

Happy Vinayaga Chathurthi to all. :)