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.

                               

Almond Pista Roll ( பாதாம் பிஸ்தா ரோல் )

Almond Pista Roll ( பாதாம் பிஸ்தா ரோல் )

Ingriedients:

Raw Almonds  ( பாதாம் பருப்பு )  : 2 1/2 cups

Raw unsalted Pistachios ( பிஸ்தா பருப்பு )  :  1 cup

Powdered sugar  ( பொடித்த சக்கரை )  :  3 cups

Clarified butter/ Ghee  ( நெய்  ) : 4 tsp

Green food color ( பச்சை கலர்) ( optional )  : 4 drops

  Steps:

Soak the almonds and pista separately for minimum one hour. 

Peel the skin of the nuts.

In a dry mixie jar, add sugar and grind to get a fine powder.

Add badam and grind to a fine paste. Use very less water, may be 1 or 2 tsp. Grind until you get a buttery consistency.

Repeat  with the pistachios.

Soaked almonds and pistas are peeled and ground to a fine paste.

                                                                                                                    

Take 2 heavy bottom sauce pans or any utensil suiting the purpose. Both the almonds and the pistas are to be cooked simultaneously. 

 Add 2 cups of powdered sugar in one and the other cup of sugar in the second pan. Let it melt and form a syrup. When a single string consistency of sugar syrup is formed, add the almond paste to the first and the pista paste to the second.

 Cook in a low flame, stirring continuously. 

  In between add a tsp of ghee so that the mixture doesn't stick to the pan. As the mixture is cooked, it leaves the sides and rolls into a ball. When felt between fingers, it should not stick to the fingers.That is the time it has to be removed from fire.
Transfer to a bowl and let it cool down. While still warm, knead it like you would do a dough.                                                                                                                                                                                                                                                 





Roll the pista dough into thin rod shaped strips. A bigger portion of almond mixture is rolled out into a flat base like a chapathi. place the pista, roll the almond to cover it. Cut into rolls of desired length.
Repeat the steps with the remaining dough.

My Notes:

My younger sister tried this recipe after watching in a cookery show, more than a decade ago. It was a hit and she prepares this quite often. I got the recipe from her and tried my hand at it. In the last few years trying out and taking note to remove the flaws each time. There are different methods in various cookbooks but this worked for me.

While grinding, adding less water will give a better consistency for faster cooking while adding to the sugar syrup. Or else will take a longer time to cook. Milk can also be used instead of water. 

Though I have mentioned the food color in the ingredient list, I refrain from using it. Natural pista color is fine but then its personal choice. You can go ahead as there are natural / organic food colours  available in the market now a days.

I have used sugar for moderate sweetness. Can increase the amount of sugar as desired.

A long process but the sight of our very own rolls done and loved ones relishing on them wipes away the tiresome and makes you happy.

 My younger son, who has a sweet tooth, enjoys this sweet treat.

My niece, sister in law' daughter, likes almond based sweets like the almond pista roll and kaju katli very much and is a pleasure to prepare this for her.

Puliyotharai / Tamarind Rice

 Tamarind Rice / Puliyotharai ( புளியோதரை )

                                      
                 

Ingredients:
Tamarind  - 2 lemon size
Peanuts     - a handful
Turmeric powder  -  1 tsp
Salt to taste
For Seasoning:
Mustard seeds  :  2 tsp
Split Urad dhal  :  2 tsp
Channa dhal  : 4 tsp
Dry red chilies  : 5 to 6 (halved)
Curry leaves  :  2 twigs
Asafoetida  :  1 tsp
Sesame ( Gingelly) oil  - 1/2 cup


To Mix with:
Cooked rice  -  2 cups ( as required)

For the spice powder:
Dry red chilies  : 4
Coriander seeds  :  4 tsp
Black pepper  : 1 tsp
Fenugreek seeds  :  1 tsp

                 

Dry roast the ingredients separately. Let it cool, grind to a fine powder.

Dry roast the peanuts in medium flame. Let it cool, remove the skin.

Soak tamarind in warm water for minimum 15 min. Using less water each time, extract the juice. May be 3 or 4 times. Keep the dilute one, extracted at the end, separately for sambar or other use.

Heat oil in a heavy bottom pot. Add the seasoning. Pour the thick tamarind juice followed by turmeric powder and salt.
As it boils and reduce to half, add the ground spice powder. Continue boiling in medium flame until the mixture becomes thick and oil begins to separate from the boiling mixture.
Add the roasted peanuts and switch off the flame.

Allow the cooked rice to cool. Add 2 tsp sesame oil. Add 2 tbsp or desired amount of the cooked tamarind mixture. Mix well.

Notes:

Puliyotharai, as the tamarind rice is called in Tamil, is the hot favourite among the mixed rice varieties like coconut rice, lemon rice, etc..
A salivating dish, especially when it is in the lunch box of the person next to you ;))
Puliyotharai is synonymous to temple prasadam especially at Perumal Kovils.
In earlier days and even now in some families, when a trip is planned one can expect this dish for a meal during the journey.Because of the tamarind and the method of preparation, it can stay fresh longer. A daytime train or bus journey is never complete without puliyotharai.
There are 6 to 7 variations of this recipe. I have given the version  prepared generation after generation by the women in our family.
In our home town, I remember the elders use coconut pieces and raw small onions (சின்ன வெங்காயம்) as an accomplishment. I have  got into the habit and surprised that my elder son also likes it. Tamarind is considered to be a 'heaty' food and I guess to balance that,onions are consumed.

There is a popular song, sung by the character Gadothgajan in the Tamil movie Maya Bazaar about this - Puliyotharayum sorum veguporuthama samabrum / புளியோதரையும் சோறும் வெகு பொருத்தமா சாம்பாரும்.. meaning sambar is the appropriate accomplishment for Puliyotharai. Some people prefer sambar.
Mostly vathal / vadagam is served (homemade rice crackers). Chips comes handy in today' busy world.
Whenever the woman in the family has to go outstation and leave the kitchen to the gents of the household, tamarind mixture / புளிகாய்ச்சல் is prepared beforehand and given  for  their convenience. My home is no exception. My younger son' favourite with loads of peanuts in it. Recently I made before leaving for a short trip to India.

This mixture can be mixed not only with cooked rice but also with Idiyappam / string hoppers.
Shall post the steps to make Idiyappam using rice flour later.

Meantime enjoy the yummy Puliyotharai with a side dish of our choice.  :)

Onde Onde ( Pandan Palmsugar Coconut dumpling)

Onde Onde ( Pandan Palmsugar Coconut dumpling)

Ingredients:

Glutinous Rice  :  1 cup

Sugar  :  2 tsp

Pandan leaves (screw pine leaf) :  3 or 4 twigs.

Palm sugar   :  5 tbsp

Grated Coconut  :  1/2 cup

Green Food Color  : 1/2 tsp ( optional)

Steps:

Wash the pandan leaves, cut into small pieces 

Blend the pandan leaves to extract juice. A few teaspoons of water is added.
Strain the extract to remove the residue.

In a bowl mix the flour, sugar and the extract. Few drops of green food color can be added.
Form a smooth dough.
Add a pinch of salt to the graded coconut and steam it for 5 minutes (or microwave for one minute ) Spread it on a plate and let it cool.

Knead the dough, make small balls. Flatten the ball and place half a teaspoon or required amount of pounded palm sugar and roll back into balls.

In a heavy bottom sauce pan, boil approximately a litre of water. When the water reaches boiling, add the pandan flavored rice balls into it. 

The balls will start floating once it is cooked. That is the time it has to be removed. Strain water and transfer to the plate of coconut. Roll it to get a uniform coat of coconut. Remove.

Spread the delicacy on a plate and serve.

My Notes:

Onde Onde is a traditional Malay sweet.It is one of the popular kuih in Malaysia. Kuih is a term used for Malay pastries, cakes in which glutinous rice, sweet potato or tapioca will be the main ingredient to which palm sugar, coconut are added . Palm sugar is called Gula melaka in Malay.

A must in Nonya desserts list. I first got a taste of Onde-Onde and other kuihs quite a long back at a function in Singapore. I learnt to do this simple dish of Onde-Onde and is a hit with guests who visit us from India. 

Recently I made this together with Potato Patties for my friend Uma' parents when they visited us. 

The cute little  soft outer ball with a surprise of palm sugar bursting in your mouth as you bite into it, is a yummy feeling.

The pandan flavour infused glutinous rice smells awesome as it boils in water. To get a juicy sugar inside, boil the balls for few more minutes for the palm sugar to melt. If crunchy bits is your choice, remove  the ball once it starts floating in water.

The salt added and steaming gives a longer shelf life for fresh coconut.

 A must try  healthy , delicious dessert.

Coconut Khoya Burfi ( தேங்காய் கோவா பர்ஃபி )

Coconut Khoya Burfi ( தேங்காய் கோவா பர்ஃபி )

                                  

Ingredients:
Shredded Coconut ( துருவிய தேங்காய் ) : 2 Cups
Unsweetened Khoya ( சர்க்கரை சேர்க்காத கோவா ) :  1 Cup
Sugar ( சர்க்கரை )  :  2 Cups
Ghee ( நெய் )  :  3 tbsp
Cashew nuts ( முந்திரிபருப்பு )  : 12 ( halved )
Saffron( குங்குமப்பூ )  :  1 tsp

Cardamom ( ஏலக்காய் )  : 4 or 5  ( optional )

Steps:
In a heavy pan, add a tablespoon of ghee. Fry the Cashew nuts and remove. Add coconut and fry in low flame, to remove the moisture and also become slightly dry. Remove and cool.
In the same pan add the sugar and 1/5 cup water. Boil to get a syrup.
Mix the coconut and khoya.
When two string consistency of syrup has formed, add in the coconut khoya mixture. Stir continuously, add the remaining ghee.

 Finally add in the saffron strands which was soaked in warm milk. Mix well. The mixture gets a beautiful color and fragrance of saffron. Powdered cardamom can be added at this point.

My Notes:

I have made coconut burfi before. But tried this recipe for the first time. The khoya gave a rich taste. Wanted to use saffron for coloring and fragrance. And what a finish. Fabulous taste. An entirely different taste from the regular coconut burfi. May be its the saffron magic. :)

 Cardamom is for those who feel content with sweet only after adding it.

If the syrup is not of correct consistency and the coconut is added earlier then we may have to cook a longer time until the burfi mixture leaves the sides of pan and is not sticky when touched with wet fingertips.

Also refrain from grinding the whole coconut pieces. The outer brown skin will not be grinded smooth and may not mix well with the syrup. Also while eating the sweet you may feel like chewing the bits rather than smooth relish. Always use shredded coconut without the outer brown skin. 

The color of the final product in the picture is not the same as the original. May be because of the lighting that it looks darker.

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 :)

Athirasam - Riceflour Jaggery delicacy ( அதிரசம் )

Athirasam - Riceflour Jaggery delicacy ( அதிரசம் ) 

Ingredients:

Raw Rice flour ( பச்சரிசி மாவு )  : 3 cups
Jaggery (வெல்லம் )  :  3 cups
Powdered Cardamom (ஏலக்காய் பொடி)  :  3 tbsp
Powdered Dry Ginger ( சுக்கு பொடி )  :  2 tbsp
Oil for frying.


Steps:

Soak 3 cups of raw rice for minimum 30 minutes. Drain the water through and sieve and let it dry on a clean white cloth for a few minutes. Turn the rice and spread it well.
Take a few spoons of  the moist rice and pound in a mixer and sieve. Repeat with the whole rice.



                                 

Measure the rice flour. Pound an equal amount of Jaggery. Add 15 to 20 ml of water for every cup of Jaggery. Melt and strain to remove the impurities. Bring back to boil. Boil in a medium to low flame, stirring continuously. Don't let the boiling syrup settle. Mix by stirring, to give uniform heat.
 Lift a little syrup in the ladle and let it flow, if it falls in 2 strings, continue boiling. Once it has reached 3 string consistency switch off the flame.
You can check by placing a drop of syrup in a cup of water. if it forms a firm ball, then it is the correct consistency. The syrup should not dissipate in water.


                                

 To the ground rice flour, add powdered cardamom and dry ginger. Add in the Jaggery syrup turning the flour in clockwise direction. Continue adding and mix evenly.
The batter will be loose but will thicken on cooling . Let it to ferment for minimum 24 hours.

Next day or the following day, knead the batter well. Roll into big lemon size and flatten it on a greased plastic sheet.

Deep fry the flattened sweet flour in a low to medium flame.

Use a flat ladle to press the fried athirasam to remove the excess oil. Place the athirasam between two flat ladle and press.

My Notes:

The word athirasam itslef brings  a drooling mouth. An all time favourite of most people.

This  sweet belongs to traditional sweets category and is made during deepavali and other prayers/nonbu.

At my Paternal Grandmother' house, they used to pound the rice in the stone grinder manually to get the flour.

The more the batter is let to ferment more softer will be the sweet ( upon frying)

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. :)