Sesbania flower stir fry ( அகத்திப்பூ பொரியல் )

  Sesbania flower stir fry 

( அகத்திப்பூ பொரியல் )

Ingredients:

Sesbania Flower ( அகத்திப்பூ ) - 1packet / 200 - 250 g
Onion ( வெங்காயம் ) - 1
Green Chili ( பச்சை மிளகாய் ) - 1 or 2
Shredded Coconut ( துருவிய தேங்காய் ) - 2 tb sp
For seasoning / தாளிக்க -
Mustard seeds ( கடுகு ) - 1/2 tsp
Urad Dhal ( உளுந்தம் பருப்பு) - 1/2 tsp
Channa Dhal ( கடலை பருப்பு) - 1/2 tsp
Curry Leaves ( கறிவேப்பிலை) - 1 twig

Steps:

Wash the flowers and pat dry

           

Remove the stalk and sepals. Cut the petals into small pieces.

Slit the green chili lengthwise.Peel and thin slice the onions.Grate the coconut.

Heat oil in a heavy bottom pan. Add mustard seeds, once they crackled add channa dhal and urad dhal. Saute well. Add curry leaves and green chili followed by sliced onions.

After a minute, add chopped sesbania flower. Sprinkle water and  cover with a lid if needed. Cook on a medium flame. Add salt.
When it is cooked add grated coconut. Switch off the flame. Mix well and leave it for 2 minutes.
Transfer to a bowl and it is ready to serve with rice and sambar / rasam / curd.
                                                                                                                                                                 
                                  
My Notes:

Recently , bright red flowers in see through plastic packets caught my attention among the rows and rows of vegetables in a popular vegetables selling supermarket in Tamilnadu, Have been there many times over the years but spotting this  packet of bright crimson red flowers frequently quite recently. 

Came to know that there are two types of flowers - a red and another white. Both are edible as are the leaves. 

The leaves - Agathi keerai / spinach , high in Iron and Calcium, is included often in south Indian menu. Especially after the Ekadashi fasting, the following day on thuvathashi this dish is a must in most households.Shall post the Sesbania leave stir fry recipe separately.

I believe that one should stick to basic flavouring while working with a recipe if you want to know the real taste of the main ingredient. Based on that reasoning I have used the traditional, simple recipe here.Coconut is used to balance the acrid pungency of the flower. In Thai cuisine, coconut milk is used. I prefer the crunchy fresh coconut to the high caloric coconut milk.After cooking the color of the flower has changed from crimson red to a light violet colour.

The Sesbania leaves is commonly available but not the flowers. May be being a delicate blossom less chance of available in commercial market.

With its high medicinal and nutritional value,Sesbania,is named as Agathi in tamil, after the sage Agasthiya who is revered as the father of ancient medicine.

Tofu Patties ( சோயா பாட்டீஸ் )

Tofu Patties ( சோயா பாட்டீஸ் )

Ingredients:

Tofu ( சோயா பன்னீர் ) -  2 or 3 cubes

Parsley leaves ( பார்சிலி இலை )  - a few twigs

Turmeric Powder ( மஞ்சள் தூள் ) -  1/4 tsp

Chilli Powder ( மிளகாய் தூள் ) -  1/2 tsp

Salt to taste ( உப்பு ) 

Olive Oil ( ஆலிவ் எண்ணெய் ) - few tsp
Bread Crumbs ( ரொட்டித் தூள் ) - 1 cup (optional )

Steps:

Using your fingertips fine crumble the tofu.

Spread and press it on a clean white cloth to remove the water content from the tofu.

Transfer tofu into a bowl. Add salt, turmeric powder and chilli powder.
Mix well. Make desired size balls and flatten into patties.If a more roasted texture is preferred then roll over a bed of bread crumbs before pan frying.
Wash the leaves well. Shave the parsley leaves from the thick stem.

Heat a iron skillet. Grease with olive oil and spread the parsley leaves. Place the patties over the leaves.
Pan fry the patties until brown and crisp on outside.

Serve hot as such or between pieces of burger bun with some lettuce / cucumbers or tomatoes thrown in. A very tasty nutritious bite which can be a quick protein breakfast or for evening snack.

My Notes:

Tofu is a great carrier of flavour. This soya  protein can be a savory way to start a day or can be a dessert to finish off your meal. 

Dry roast or in gravy it is a fulfilling accomplishment to any main dish - rice or chapathi.

Here I have used minimal ingredients to savor its original spongy glutamate taste.

By pressing the tofu its texture changes dramatically. It is anywhere from a soft and spongy texture to a firm and dense one. This is an advantages if you are pan or deep frying tofu. 

There 2 or 3 types of tofu. The two main are the soft silky ones named silken tofu used in soups or such. The other is firm tofu which is soft but firm and dense usually diced and thrown in stir fries or dry noodle recipes.

The less favored is the fermented tofu which is used in deep fry sourish vegetable dishes. 

Urad Dhal Vadai / Urad dhal Fritters ( உளுந்த வடை )

Urad Dhal Fritters / Urad Dhal Vadai 

( உளுந்த வடை )

Ingredients:

Urad Dhal ( உளுந்தம் பருப்பு )  - 1 Cup

Raw Rice ( பச்சரிசி )  - 1 tbsp

Ginger ( இஞ்சி )  - 1"

Green Chili ( பச்சை மிளகாய்)  -  2 Nos.

Onion ( சின்ன வெங்காயம் )  -  7 to 9

Curry leaves ( கறிவேப்பிலை )  - 1 twig

Coriander Leaves ( கொத்தமல்லி)  -  1 or 2 twigs

Salt to taste ( தேவையான உப்பு )

Oil for Frying (பொரிப்பதற்கு  எண்ணெய் )  

Steps:

Soak Urad dhal and the rice together for 40 to 45 minutes.Drain all the water. In a blender / grinder grind the above with 2 green chilies and a piece of ginger. Sprinkle water now and then while grinding. Use minimum water while grinding as using more water will make the batter loose. It should neither be a runny batter nor a stiff dough. A fluffy , soft and airy batter has to be obtained.

Peel and thin slice the onions. Remove the curry leaves from stalk and chop. Do the same with the coriander leaves chopping in the tender stem as well. Add the ingredients and required salt. Mix the batter well using your hand.

Heat oil in a flat bottom pan. Wet your left palm. Pinch a small portion of the batter, place it on your palm and flatten it and insert your finger to create a hole in the centre.

Drop into the hot oil slowly. You can add 4 or 5 at a time. Fry both sides on a medium flame.

Enjoy vadai with sambar or coconut chutney.

Curd Vadai:

To beat the heat, I had made curd vadai.

 Curd is Yoghurt. Curd vadai is one of the

favourite versions of vadai. There are sambar vadai

and rasam vadai as well.

Recipe to make curd vadai is as below:

In a pan heat a tbsp of oil. Add mustard seeds, as it 

cracks toss in a tsp of chopped ginger and some 

curry leaves. Saute well. Add the seasoning to a 

bowl of yoghurt. Add in the fried vadai. Mix well.

Sprinkle handful of chopped 

coriander leaves for garnishing.

Let the vadai absorb in the flavour. Give a standing 

time of 30 minutes. Then serve or can chill for 

half an hour and serve. 

Hot vadai can just be eaten on its own ;)

Yoghurt with the seasoning

Vadai mixed with yoghurt.

My Notes:

Vadai takes a prominent place in any prayers in Hindu families, Most popular one is this Urad dhal and second in line is the channa dhal vadai which is called paruppu vadai.

Singaporeans like to eat vadai with green chili.

There is this prawn vadai sold in local eateries as well. A popular dish among non-Indians as well. Prawns mixed with the batter and fried.

Points to take note while making this urad dhal vadai.

The batter can be prepared before hand and refridgerated. But add the salt just before frying.

For Sambar Vadai and Curd Vadai onion is not used as an ingredient while preparing the batter.

For curd vadai, the fried vadai is dipped in pipping hot water for a few seconds, squeezed the water out and added to the curd. This enables the vadai to absorb curd more and become soft and tasty.

Carrot Halwa / Carrot Dessert ( காரட் அல்வா )

Carrot Halwa / Carrot Dessert

 ( காரட் அல்வா )

Ingredients:

Shredded fresh Carrot ( துருவிய காரட் ) - 4 Cups

Ghee (Clarified butter) / Unsalted butter ( நெய் ) - 1/2 Cup

Sugar ( சக்கரை ) - 2 Cups 

Condensed Milk ( கெட்டி பால் )  - 100 ml ( optional ) 

Almonds ( பாதாம் ) - 50 -70 g

Raisins (  உலர்ந்த திராட்சை ) - 50 g

Powdered Cardamom ( ஏலக்காய் பொடி )  - 1 tsp

Steps:

Soak almonds for an hour. Peel and slice each nut into thin pieces lengthwise.

Wash the carrots, wipe dry. Shred the carrots.

Heat ghee in a heavy bottom pan. Fry the almonds and raisins. 

Remove from ghee and keep aside.

In the same pan, add the shredded carrots and saute in a medium flame.

When the carrots are half cooked, add in the sugar. 

Stir continuously  and cook. Add 1 or 2 tsp of ghee if required.
Now add in the condensed milk. Turn the content frequently with the ladle.

Carrot and the milk will blend well, forming a wholesome dessert consistency. That is the time to switch off the flame. Add in powdered cardamom and fried almonds and raisins.
Transfer to serving bowl.

My Notes:

A simple dish but can be turned to a rich  yummy healthy dessert with the inclusion of certain ingredients.The crunchy almonds give a rich taste, healthier choice to cashew nuts, which is generally used. I use a substantial amount for that nutty taste. Raisin adds colour as well taste to the dish.

Condensed milk will bind with the carrot to give a wholesome texture and also an enhanced flavour to the dessert. Reduce the sugar if you are using the condensed milk and also if you prefer the dessert to be less sweet. 

Another version of this dessert is to make sugar syrup of one string consistency and add the shredded carrot which was sauteed in ghee for a minute or two. Milk is not used in this recipe.

A third type is to slow cook carrot in milk and then add sugar. 

Which ever method, the dessert is yummy. 

It was Navarathiri. Golu time, with many invites I had made this carrot halwa to bring to each of my friends' house. 

I love to eat carrot halwa with a dollop of ice cream. Be it vanilla or butter scotch, it is double dhamakka. ;))

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 :)

Ribbon Pakoda ( ரிப்பன் பக்கோடா)

Ribbon Pakoda

 ( ரிப்பன் பக்கோடா)  

Ingredient:
Rice flour ( அரிசி மாவு )  - 1 cup
Bengal Gram dhal flour/ Besan flour ( கடலை மாவு ) - 1/4 cup
Red Chili Powder ( மிளகாய் தூள் )  - 1 tsp
White Sesame Seeds ( வெள்ளை எள் )  - 2 tsp
Asafoetida ( பெருங்காயம் )  - 1/4 tsp
Salt to taste ( உப்பு தேவையான அளவு)
Hot oil ( சூடான எண்ணெய் )  - 3 tbsp
Oil for frying ( பொரிப்பதற்கு தேவையான எண்ணெய் )

Steps:
In a wide bowl add the rice flour, gram flour, chili powder, salt and asafoetida.
Heat 3 tbsp oil and pour the hot oil over the ingredients and mix well with a spoon.
Can substitute the hot oil with melted butter also.
Clean the white sesame oil for any impurities and add to the mixture.
Knead the dough well.
Heat oil in a frying pan. When oil is hot enough, switch over to medium flame.
Fill the dough in the murukku press placing a chip with a flat thin slit.
Make a round of the dough directly on the hot oil.
When it is done on one side flip carefully using a ladle.
Fry on the other side.
When the sizzling sound has stopped remove from oil on to a kitchen towel to drain oil.
Repeat with the remaining dough.

Let it cool. Then store in an air tight container.

My Notes:
This is a simple version. Well suited for beginners and  working women. The hot oil over the flour gives a very good result - crisp ribbon pakoda.The crispness of the savory can be seen, before tasting, by the bubbly raised texture of the pakoda.

The pakoda will absorb more oil and colour of the pakoda will be deepened if the dough is kept too long outside. so prepare the dough in batches if you want in large quantities.
Also keep the fire in medium flame - too high will burn and too low will make it absorb more oil and less crispy.

Here is an another recipe of the above done from scratch.

 Soak parboiled rice and red chilies for minimum 1 hour. Fine grind them in a grinder. Add asafoetida and salt while grinding. Some prefer to add few cloves of garlic at this point.
Remove from the grinder and spread on a clean white cloth. Add bengal gram flour and mix well to bring to a dough consistency. The proportion of rice and dhal is the same as above.
Continue with the other steps as above.
Par boiled rice savories are more tastier but absorbs more oil.

Shelf life is longer if you prepare your own rice flour.

Another version is  using split yellow dhal ( moong dhal) together with the bengal gram dhal. This can also be tried.
Variation is for you to explore ;)

In tamil it is called நாடா தேங்குழல்  or ஓலை பக்கோடா. The name represents its appearance. naada is ribbon in tamil. The ribbon shaped savory is hit among people who like Indian savories.
Enjoy this festive season with your preferred choice of method. :)

Almond Dessert / Badam Halwa ( பாதாம் ஹல்வா)

Almond Dessert / Badam Halwa

( பாதாம் ஹல்வா)

Ingredients:
Badam / Raw Almond nuts ( பாதாம் பருப்பு)  - 100 g
Sugar ( சக்கரை )  -  75 to 100g ( based on sweet preference)
Saffron strands ( குங்குமப்பூ )  - a few
Warm Milk ( இளம் சூடான பால் ) - 2 or 3 teaspoons
Ghee / Clarified butter ( நெய் ) -  4 tsp

Steps:
Soak the almonds for a minimum of 1 hour. Peel the almonds.

Make a smooth paste of the almonds using a mixer. Add one or two teaspoons of milk if needed

Powder the coarse sugar 

Soak the saffron in a teaspoon of warm milk.

                         

Add 2 tbsp of water to the powdered sugar and let it boil to get one string consistency syrup

Add the almond paste to the sugar syrup. stir well and cook in medium flame.

Constantly stirring, add a teaspoon of ghee. When the halwa leaves the side of the vessel,it will be little flaky in texture, add in the saffron. Mix well and remove from fire.

Badam Halwa is ready to relish   :)

My Notes:

My niece, only daughter in our family, likes this Indian dessert but finds the commercial ones to be too sweet to their taste bud and also everyone agrees with, that it is loaded with a good amount of ghee ;)

So my younger sister used to make this for our niece and everyone in our extended family looks forward to having a spoonful.

This homemade version is less sweet and with less ghee. 

The generous portion of saffron not only gives the rich colour but its unique flavour as well to the dish. Ground almonds will not be like a fine powder, a bit coarse and it is nice to have that feeling while you ruminate the dessert.

Prepare in required quantity and finish it off without refrigerating. Shelf life is 3 to 4 days.

 It tastes one level higher when eaten when it is warm, which we all did. So missed taking a proper picture in serving bowls after it has cooled down

Darling S, this post is dedicated to you. Try this for your Deepavali at Munich.