Sago Mango Delight / ஜவ்வரிசி மாம்பழ பாயசம்

Sago Mango Delight

 ஜவ்வரிசி மாம்பழ பாயசம்

Ingredients:

Sago (ஜவ்வரிசி) - 1/2 cup

Mango (மாம்பழம்) - 2

Coconut milk ( தேங்காய் பால்) - 1 cup

Sugar (சக்கரை) - 2 or 3 tbsp

STEPS:

Wash and soak the sago in water for 20 minutes. 

In a heavy bottom pan, boil water and add the soaked sago.

When sago is cooked, add the mango puree. Mix well.

Add the required quantity of sugar and let it boil for 2 minutes.

Switch off the flame and add the coconut milk. Mix well.
Do not let the coconut milk boil as it may curdle.
 Serve hot or cold. 

My Notes:

A simple, easy to make dessert, with less number of ingredients yet a yummy treat with its beautiful colour and texture and the mango flavour.

Hot or chilled, is sure to tantalize your taste buds.

Fresh coconut milk, uncooked does good to our health, hence shun away the calorie-conscious thoughts and enjoy the sweet dish.

Zucchini Fritters / ஜுக்கினி (சீமை சுரைக்காய்) வடை

Zucchini Fritters

 ஜுக்கினி (சீமை சுரைக்காய்) வடை 

Ingredients:

Zucchini ( சீமை சுரைக்காய்) - 1

Shallots/ Small onions ( சின்ன வெங்காயம்) - 7 to 8

Gram flour ( கடலை மாவு)  -2 tsp

Ginger ( இஞ்சி) - 1"

Green Chili( பச்சை மிளகாய்) - 2

Curry leaves ( கறிவேப்பிலை) - 1 twig

Salt to taste ( தேவையான அளவு உப்பு)
Oil for frying ( பொரிப்பதற்கு எண்ணெய்)

Wash, peel and shred the Zucchini. Squeeze out the juice and keep aside.
Peel and finely chop the onions and ginger. Finely chop the green chili.

Squeeze the shredded zucchini again to remove any left out juice. Mix the other ingredients. Add salt to taste. Knead softly. Roll into small balls. Flatten and fry in hot oil over medium flame. 

My Notes:
Zucchini is a multifunctional marrow. You can fry, saute, boil or eat raw. My favourite is sauteed with garlic and a generous portion of parmesan cheese added to it. Raw Zucchini added in a salad is also quite good. The first time I made this fitter was well received by my friend Pornima and her children.
The mixture can be rolled into finger-shaped sticks and fried which will be a hit with young children.
I pan-fried a few patties on an iron griddle and it was equally good. Roast it on medium fire and use olive or sesame oil. The patties in the picture are panfried. The deep-fried ones were finished off hot from the frying pan before I could remember to take a picture.  😛

Sago Mango Dessert / ஜவ்வரிசி மாம்பழ பாயாசம்.

Sago Mango Dessert 

ஜவ்வரிசி மாம்பழ பாயாசம்.

Ingredients:
Sago ( ஜவ்வரிசி) - 1/2 cup
Ripe Mango ( மாம்பழம்) - 1
Coconut milk ( தேங்காய் பால்) - 1 cup
Sugar ( சக்கரை) - 2 tbsp








 Steps:

Wash and soak the sago pearls for a minimum of 30 minutes.

In a saucepan or a vessel add 1/2 cup water bring to boil and add the soaked sago.
After 5 min once the sago pearls become soft and translucent, remove and strain the water.

Bring back to medium fire, add the finely chopped mango bits. Stir for a minute.

Add in 2 tablespoons of sugar. Mix well. Switch off the flame.

Pour the coconut milk over the cooked dessert. Allow it to stand for a few minutes and serve. 

 

My Notes:

A simple yummy dessert best relished when chilled. Once tasted you would want this summer dessert year long! And with the hot weather spell hovering Singapore, a chill dessert such as this most welcomed on a weekend after lunch. 😋

A famous southeast Asian dessert. In Chinese restaurants, pomelo is also added to the dessert. The recipe does not call for any flavouring like cardamom or any nuts for garnishing. The mango flavour on the coconut base is well enough for the dessert. A creamy yummy dish.

Mango puree can also be used for the mango lovers. Coconut milk is high in calories but nothing beats this ingredient in this recipe. Fresh milk pales here. Best is to use fresh coconut milk rather than a tetrapack one. 

Rinse the soaked sago one or two times to remove the extra starch that you may want to.

Sago is a simple ingredient suggested for people who want to gain weight. Rich in carbohydrates and calories with little fat and protein. 

I shall post a savoury recipe, that is prepared usually to break one' fasting, later.

Curry Leaves Podi கறிவேப்பிலை பொடி

Curry Leaves Podi

கறிவேப்பிலை பொடி

Ingredients:

Curry leaves ( கறிவேப்பிலை ) - few twigs

Dry red chili ( காய்ந்த மிளகாய்) - 3 

Black Urad Dhal ( தோள் உளுந்தம்பருப்பு) - 1 tbsp

Asafoetida ( பெருங்காயம்) - 1/4 tsp

Tamarind ( புளி ) - a small amount

Salt to taste ( தேவையான அளவு  உப்பு)

Remove the curry leaves from the stalk. Dry / roast the curry leaves in the oven for 1 minute. Turn the leaves and repeat for uniform drying. You can add the tamarind also together with the leaves to remove the moisture and make it suitable for the dry powder. 
Allow it to stand for a few minutes in the oven.
 Then crush the leaves to form coarse bits. This enables a uniform smooth powder while grinding.

In a pan, heat a little oil to roast the chilli followed by the urad dhal and asafoetida. 

Dry grind the roasted red chili, asafoetida and urad dhal. Then add the dry curry leaves, salt and dried tamarind. Grind to a powder. 

My Notes:
This podi /powder can be used as a side dish for idli or dosai and also mixed with hot steamed rice and ghee. A small amount of hot rice and a generous portion of this powder is very flavourful and with full benefits. No side dish is required for this mixed rice.

The difference in the colour of the powder. The one on the left is prepared from curry leaves roasted under fire in a pan. The right, retaining the green colour is roasted in an oven. The flavour and colour are retained this way. So I have switched from pan roasting the leaves to dry in the oven. 

Young Jackfruit fry & Jackfruit gravy ( பலாக்காய் வதக்கல் & பலாக்காய் கறி)

Young Jackfruit fry 

பலாக்காய் வதக்கல்

Ingredients:

Young Jackfruit ( பலாக்காய்) - 1 medium size 

Ginger( இஞ்சி) - 1 small piece

Garlic ( பூண்டு) - 6 cloves

Onion ( வெங்காயம்) - 1 or 2 

Tomato ( தக்காளி)  - 1 (big) or 2 medium size

Turmeric powder ( மஞ்சள் தூள்) - 1/6 tsp

Chili powder ( மிளகாய் தூள்) - 1/2 tsp

Green chili ( பச்சை மிளகாய்) - 1

(பொரிப்பதற்கு எண்ணெய் )

( தேவையான அளவு உப்பு)

Steps:

Cut the fruit into two, cut again. Remove the skin.

Cut the jackfruit into desirable slices. Peel and slice the onions.
 Fine chop ginger and garlic.Slit the green chili 

In a pan, heat oil and deep fry the jackfruit pieces. Drain, dab the excess oil. Keep aside.
Blanch the tomato, cool and blend together with chili powder and turmeric powder.  

Remove the oil retaining 1 tsp of it for stir fry. Saute ginger garlic, and add the onions.
Saute until translucent. Add the tomato puree and the jackfruit pieces. Toss well.
Let it fry for 2 more minutes. Adjust for salt. 

Remove from fire. Garnish with coriander leaves. Serve with hot steamed rice and sambar. 

Jackfruit Gravy / Curry
பலாக்காய் கறி 

Ingredients:

Young Jackfruit ( பலாக்காய்) - a few pieces

Garlic ( பூண்டு) - 2 or 3 cloves

Green chili ( பச்சை மிளகாய்) - 2

Cumin seeds ( சீரகம்)  - 1/4 tsp

Shredded fresh coconut ( தேங்காய் துருவல்) - 1/ 2 cup  

Turmeric powder ( மஞ்சள் தூள்) - 1/6 tsp 

Seasoning: ( தாளிக்க ) 

Coconut oil ( தேங்காய் எண்ணெய்) - 1 tbsp

Mustard seeds ( கடுகு) - 1/6 tsp 

Urad dhal ( உளுந்தம்பருப்பு) - 1/6 tsp

Curry leaves ( கறிவேப்பிலை)  - 1 twig

Steps:
 Boil the jackfruit pieces in water.

Add turmeric powder. Let it cook until tender. Remove excess water. 

Fine ground the coconut, green chili, garlic and cumin seeds.

Add the above masala paste to the cooked jackfruit. Add salt. Let it boil for 3 minutes.

Heat coconut oil, add the seasoning ingredients. As it splutters, pour over the curry.
Serve with steamed rice or chapathi. 

My Notes:

Spread newspaper and place the Jackfruit.

Grease the knife with oil ( do not grease your hand now) and slice the whole jackfruit. You may find a white sticky substance. Whip it off from the knife using a paper towel. Continue to cut further. Each time remove the sticky substance with the paper towel. Remove the skin. 

Now apply oil to your hand, remove the individual pod. Or you may cut using a knife. Discard the stringy part attached to the pod. Remove the seeds or retain them is a personal choice. Cut into desirable size.
In our wet market, freshly sliced pieces of Jackfruit is available in packets. It is just a breeze when compared to all the above preparations. For once wanted to try this. But I guess I may go back to the readily available fresh chunks.
In the gravy, I have used fresh coconut instead of coconut milk. grated coconut is ground and whole fiber is used. Also, black pepper and cinnamon sticks are used in the dish prepared with coconut milk. You can alter the ingredients based on the family' preference. This recipe is less spicy with the original flavour of jackfruit.
I have not used garam masala powder in the stir fry dish. It is optional.
Enjoy the dish with minus or plus of ingredients of your choice. 

Bottle gourd patties சுரைக்காய் வடை

Bottle gourd patties 
சுரைக்காய் வடை 

Ingredients:
Bottle gourd ( சுரைக்காய்)- 1/2
Besan/ chickpea flour ( கடலை மாவு)- 2 tsp
Bread crumbs ( ரொட்டித் தூள்) - 1/2 cup
Small onions ( சின்ன வெங்காயம்) - 8 to 10
Green chili ( பச்சை மிளகாய்) - 1
Ginger ( இஞ்சி) - 1 inch
Curry leaves ( கறிவேப்பிலை) - 1 twig
Salt to taste ( தேவையான அளவு உப்பு)
Oil for deep frying ( பொரிப்பதற்கு எண்ணெய்)

Peel the bottle gourd, shred in a vegetable grater. Squeeze out the water from the vegetable.

Peel and finely chop the onions and the ginger.
Also, chop the green chili and curry leaves into small pieces.

Mix all the ingredients and form a uniform batter.

Add the besan flour

Roll into balls of the desired size.

Press the ball slightly to form the patty, coat with the bread crumbs and deep fry. 

Serve hot. A great snack in the evening to go with coffee/tea. 

My Notes:

Bottle guard is a vegetable not liked by all. 

It is a healthy vegetable that can be made yummy with our creations. Its bland taste is very handy for a spicy or a sweet dish. 

I have incorporated mainly in the main course menu- adai ( the lentils dosai). Sometimes as koottu, the side dish for rice.   

Halwa, the Indian sweet or a creamy pudding can also be prepared from this vegetable.

        

In this recipe, after adding the onions you may notice water coming out of the batter. Onion has high water content. So if you feel, squeeze out the water first and then add the flour. This will make the batter firm. And while frying, the patties will not absorb more oil.

I drank the fresh juice squeezed out from the grated vegetable, should admit it is a bit odd taste but very cooling. Did not have the mind to throw away with all the nutrient in it. 😊

ragi string hopper - sweet ( ராகி இனிப்பு இடியாப்பம் )

Ragi String Hopper - Sweet
ராகி இனிப்பு இடியாப்பம் 

Ingredients:
Ragi flour ( ராகி மாவு) - 1 cup
Salt ( ஒரு சிட்டிகை உப்பு) - a pinch
Shredded coconut ( துருவிய தேங்காய்) - 2 tablespoon
Powdered Jaggery ( நாட்டு சக்கரை (அ) பொடித்த வெல்லம்) - 2 tablespoon

Add a pinch of salt to the ragi flour. Add hot water while stirring continuously. 

Make a smooth dough, knead well and let it cool. 

In a steamer plate, spread a clean cotton cloth. Form the hopper using the string hopper press. Steam for 4 to 6 minutes.

Grease your fingertips with butter/ ghee and loosen the string hoppers and let it cool a bit. Add powdered jaggery and shredded coconut. Toss well and serve.
 Do not mix or stir with a ladle. If done, it will form clumps. 

My Notes:
Ready to eat string hopper is the trend today. Most of the time I also buy the fresh ready to eat idiyappam, the name for string hopper in Tamil, from the Indian grocery shops. But once in a while have tried this. The flavour of ragi is definitely different when made with fresh flour. Still, the best is to grind your own ragi flour from the grain, which was a regular practice with the previous generation. The methods are cut short for the convenience of a busy life.
This food is an ideal breakfast for the young and old. Do incorporate this healthy dish into your meal planning to show varieties.
If you are not of a sweet tooth person, a savoury version can also be prepared using the plain steamed string hopper.