Shiitake Mushroom & Cheese Brown Rice ( பழுப்பு அரிசி காளான் சோறு )

Shiitake Mushroom & Cheese Brown Rice

 ( பழுப்பு அரிசி காளான் சோறு )

Ingredients: ( serves 4 )

Cooked Brown Rice ( சமைத்த பழுப்பு அரிசி) - 3 cups

Frozen or Fresh Green Peas ( பச்சை பட்டாணி) - 1/4 cup

Shiitake Mushroom ( sliced) ( க்ஷிட்டாக் வகை காளான்)  - 1 cup

Oyster Mushroom (sliced)  ( சிப்பி  காளான் )  - a handful

Olive oil( ஆலிவ் எண்ணெய் )  - 3 tbsp

Shredded Paramesan Cheese (  துருவிய பாலாடை கட்டி) - 1 cup

Finely chopped Ginger ( பொடியாக நறுக்கிய இஞ்சி)  - 1tbsp

Finely chopped Garlic ( பொடியாக நறுக்கிய பூண்டு)  - 1 tbsp

Green Chilies ( பச்சை மிளகாய்) - 4 

For garnishing: finely chopped spring onions.

அலங்கரிக்க : பொடியாக நறுக்கிய வெங்காய தாள்.

Steps:

Pre cook the brown rice and let it cool. To cook, wash, rinse and add 3 cups of warm water to one and a half cups of brown rice. Let it stand for 30 min before cooking. 

Soak the shiitake mushroom in hot water for 15 minutes.

Slice the mushrooms, fine chop the ginger and garlic and slit the chilies into two.

In a heavy bottom pan, add 3 tablespoons of olive oil.  

Saute the garlic and ginger until fragrant. Throw in the green chilies, followed by the mushrooms.

Since the mushroom have water content, do not add water or close the pan while cooking. 

Let it cook for 2 minutes or until mushrooms are cooked. Make sure they are not overcooked.. Add frozen green peas , salt and stir in the cooked rice . Mix well. Switch off the flame.

Add in the shredded cheese and give a final toss.

Serve hot after garnishing with spring onions.

My Notes:

A simple preparation with less spices  but rich in taste and health benefits.

The shiitake mushroom takes the dish to the next level of eating.

And for cheese lovers, this is yummy.

Both the above ingredients can for sure lure the fussy ones over brown rice. 

I love the fragrant brown rice on its own and this cheese loaded preparation is a treat .

Dry Ginger-Jaggery Drink / Panakkam ( பானக்கம் )

Dry Ginger - Jaggery Drink / Panakkam

( பானக்கம்)

Ingredients:

Jaggery (cane sugar ) (வெல்லம்) - 1 cup

Dry Ginger Powder ( சுக்கு பொடி)  - 1 tbsp

Cardamom Powder ( ஏலக்காய் தூள் )  -  1 tsp

Lemon ( எலும்மிச்சை பழம்)  - 1

A Pinch of Salt ( ஒரு சிட்டிகை உப்பு)

Steps:

Pound the jaggery into fine powder. Soak in 4 cups of water. Mix well and  leave it aside for 10 minutes for it to dissolve completely.

Run through a sieve / filter to remove any impurities that may be present.

Add in the powdered dry ginger and cardamom and a pinch of salt.

Stir well. Finally squeeze in the juice of a lemon. 

A refreshing drink is ready to drink.

The ingredients itself have a  cooling effect and the drink does not need to be chilled.

Traditionally tamarind pulp is added instead of lemon for that tangy taste. Also in another variation, a small quantity of pepper powder is added. Add chilled water if preferred.

My Notes:

Panakkam is our own, swadeshi drink. An excellent thirst quencher reviving your energy level and taste buds as well. Instantly prepared
Mainly prepared and distributed during big temple festivals in villages and towns. A coolant to beat the heat during the sweltering summer days. I remember drinking this during "Chithirai Thiruvizha" at Madurai, my hometown. During Chariot procession and other festive days when people throng the streets, Well wishers used to prepare this in large scale and keep the big vessel at their front yard and distribute freely to all the passers by to have a refreshing drink. We, kids,have had happy feeling of serving the public.
This simple drink is a must item to offer to Lord Rama on Rama Navami celebration. The drink is paired with kosambari, a type of salad which I shall post soon.
Recently at our satsangh, we had Sundara Kandam parayanam which is always ended with Ramar Patabhisegam recitation. I had prepared panakkam and it resonated the festive days in me. And here is the post.😊
Panakkam is a traditional form of our modern Oral Rehydration Solution. So with no festive or offering, go ahead to prepare this on a hot day and enjoy for a rejuvenating feel.
 Also can be served as a welcome drink or after a heavy meal as it aides digestion  😋

Palmyra fruit Milk shake ( நுங்கு மில்க்ஸேக் / நுங்கு குளிர்பானம் )

Palmyra fruit Milk Shake 

( நுங்கு மில்க்ஸேக்  / நுங்கு  குளிர்பானம் )

Ingredients: ( for 4 servings )

Palmyra / Palm fruits ( நுங்கு ) - 3 

Sugar (சக்கரை) - 6 tbsp

Milk (பால்)  -  400 ml

For flavouring: ( optional ) (சுவையூட்டி)

Rose essence ( ரோஸ் எசன்ஸ்) - few drops ( சில துளிகள்)

(or)

Cardamom Powder (ஏலக்காய் தூள்)  - 1/4 ts (1/4 தேக்கரண்டி)

Steps:

Boil and let the milk chill in refrigerator. Alternatively can use fresh chilled milk.

Remove the skin of the fruit using a peeler or knife. Cut into small bite size to process in a blender.

In a blender' dry jar, powder the sugar first. Then add the fruit bits and blend well. If you are adding flavouring, add few drops of rose essence or a pinch of cardamom powder at this point and whisk again using the blender. Transfer this to a pitcher, pour in the cold milk. Using a fork whisk into a smooth form. Transfer to serving glass and serve. Serves 4.

 My Notes:
Palm fruit is commonly found in South and South east Asian countries. A pleasant sweet taste fruit grows in clusters on tall palm trees. It is available mainly during summer season.
The top portion of the fruit has to be removed to reveal the jelly like translucent juicy white fruit found in sockets.Usually found as threes or sometimes in twos in a single fruit.The jelly like fruit is covered by a thin yellowish brown skin.
This fruit is one of my fond childhood memories. During summer holidays,at my maternal grandpa' farm, the fruits are plucked and served fresh. The whole fruit is given with the top portion cut off. We put our thumb in and dig out the young, juicy fruit seeds. Tender sweet pulp is eaten non stop on a dreadfully hot day is heaven. 😊😉
I have witnessed the village boys making a simple toy, vehicle, built using the shells on either side as wheels with a rod in between. They even have a race.  Its an era of no hand phone / gadgets or even battery operated cars were not common. The fun and excitement is no less par than the electronic gadgets.The memories  abide  interest to go back to those days.

The fruit loaded with minerals and vitamins  have a very cooling effect . Believed to cure ulcer.
The tender ones are the most preferred. The more mature ones are firm and one has to be mindful of the number eaten as it may cause a discomfort in stomach due to delay in digestion.

The milkshake can be taken in its original flavour. But if you need a twist, use rose essence or cardamom. I prepared a glass each of the flavour. Both were  delicious.
A yummy drink that cools the tummy :))

Banana Flower Stir Fry ( வாழைப்பூ பொரியல் )

Banana Flower Stir Fry 

( வாழைப்பூ பொரியல் )

Ingredients:

Banana Flower ( வாழைப்பூ )  - 1 

Buttermilk/ diluted yogurt ( மோர் ) -  1 cup

Grated Coconut ( துருவிய தேங்காய் ) - 2 tbsp

Boiled Split ChickPeas / Toor Daal ( வேக வைத்த துவரம் பருப்பு )  - 1tbsp

To temper - garlic 4 or 5 cloves, cumin seeds - 1/4 tsp. ( தாளிக்க - தட்டிய பூண்டு 4 பல், சீரகம் - 1/4 தேக்கரண்டி )

Curry Leaves (கறிவேப்பிலை ) - 1 twig

Coconut oil (தேங்காய் எண்ணெய் )  - 1 tbsp

Steps:

Pull the outer leaves one by one to get the bunch of flowers, florets, each.

In each flower pull out the plastic like petal and look for the matchstick like stem and remove it.

Cut the flowers into small size and soak in buttermilk to avoid discoloration
Remove and squeeze out excess buttermilk. Boil with sufficent water until tender. Remove from fire and keep aside.

Combine cumin seeds and garlic.

Coarse pound using a grinding stone or in an electric blender.

In a skillet, add a tablespoon of coconut oil. When it is hot enough, add the pounded cumin and garlic and few curry leaves. Saute for a few seconds. Add in boiled  banana flower. Mix well. Finally add in grated coconut and boiled  split beans. Mix well.
The dish is ready to be served as a side dish for rice and sambar.

My Notes:
Banana flower is not favored by many, not because of its taste but the laborious task of cleaning and slicing it.But it is worth the effort if we look at its varied health benefits. 
An useful tip to clean with  less stain on hand.
 First grease your palm with oil before handling the flower as your hands will turn black without oil.Oil can be substituted with lemon juice. Alternatively can use gloves if you are comfortable in handling vegetable wearing gloves.