Kaju Katli

Kaju Katli 

                                                    காஜூ கத்திலி / முந்திரி பர்ஃபி 

Ingredients:

Cashew nuts ( முந்திரி பருப்பு)  - 1 cup ( powdered)

Sugar ( சக்கரை)  - 3/4 cup 

Water ( தண்ணீர்)  - 1/4 cup 

Dry roast the Cashew nuts on medium flame to remove moisture. The colour of the nuts should not be changed. Cool to room temperature and powder. 

In a heavy bottom pan, add sugar.

To the sugar add the required amount of water.

Bring it to boil. Stir continuously. Let the sugar dissolve completely. No string consistncy of the syrup is required.

        

Add the powdered cashew nut and stir well. Cook on medium flame. Stir continuously.

Turn frequently so that it is evenly cooked. When the mixture starts coming togehter,leaves the sides of the pan, switch off the flame.

Transfer to a greased tray and allow it to set. Give a standing time of at least 30 minutes. 

Use a greased knife to make marks for the desired size and shape of the piece. 

After 10 min, slice it into the pieces and transfer to a dry airtight container.  

My Notes:

Thin, smooth, melt in the mouth, Kaju Katli is a favourite of all. The difference between a burfi and katli is, burfis are usually square in shape and thick. Katli, as the name suggests, is thin. It is cut into the shape of a diamond. 

The cashew nuts must be in powder form and not in sticky consistency. If you run the mixer for long, the oil will be released. So run the mixer in short intervals, scrap well at the sides and get powdered cashew. If there are one or two very small pieces, you can remove it manually. If you want to skip dry roasting, leave the cashew nuts at room temperature. Do not use refrigerated ones.

Stirring continuously is an important step to retain the colour and formation of a smooth dough-like consistency. 

My sister, Sudha, gave a tip that the water should be one fourth and sugar three fourths for a cup of powdered cashew. That is really easy to remember. I had used 2 cups of cashew powder.

I had scrapped the sides while gathering the mixture to transfer to the tray. This has resulted in the crust at the edges. So the lesson learnt is to leave the mixture at the bottom and sides of the pan for directly consumption later. 

Some times back, I remember the dough was like chapathi dough and I had rolled it on a plate using the rolling pin and sliced it.

Cauliflower and potato stir fry

Cauliflower and potato stir fry

காலிஃபளவர் உருளைக்கிழங்கு வதக்கல் 

Ingredients:

Cauliflower ( காலிஃபளவர்) - few florets

Potato ( உருளைக்கிழங்கு)- 2 medium size

Onion ( வெங்காயம்) - 1 

Tomato ( தக்காளி ) - 2 medium size

Garlic ( பூண்டு) - 6 cloves

Ginger ( இஞ்சி) - 1 inch

Green chili ( பச்சை மிளகாய்) - 2

Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp

Chili Powder ( மிளகாய்த் தூள்) - 1/2 tsp

Garam masala powder ( கரம் மசாலா) - 1/4 tsp

Cinnamon ( பட்டை) - 2  pieces

Fennel seeds ( சோம்பு) - 1/4 tsp

Clove ( கிராம்பு) - 2 Nos.

Curry leaves ( கறிவேப்பிலை) - 1 twig

Salt to taste ( தேவைக்கேற்ற உப்பு)

Oil  ( எண்ணெய்) - 4 tbsp 

Steps:
Add 2 tablespoons of oil in a heavy bottom pan. I have used a deep iron pan to get uniform heat while stir-frying the vegetables.
Dice the potatoes and saute first for 2 to 3 minutes. Remove the potatoes and add another tablespoon of oil.
Add the cloves, fennel seeds and cinnamon sticks followed by the finely chopped ginger and garlic.

Add the sliced onions and tomatoes and saute for 2 minutes. Add in the turmeric powder.

Add the sauteed potatoes and the cauliflower florets. Mix well.

Add chili powder, cover the pan, and cook on a medium flame for two minutes. 

Add the last spoon of oil and the garam masala allow the vegetables to roast for a few more minutes. Give a standing time of minimum two minutes and transfer to a serving bowl. 

My Notes:

     I have neither steamed nor parboiled the vegetables. Stir-frying the raw vegetables with the spices lets all the spices infused while cooking and gives a higher level of taste. Since potato takes a longer time to cook than cauliflower, I have slightly sauteed it first before roasting with the cauliflower florets. 

This side dish goes well with a variety of main dishes like mixed rices - lemon / coconut rice, curd rice or chapathi . 

Pista Dates Burfi / பிஸ்தா பேரிச்சம்பழ பர்ஃபி

Pista Dates Burfi

பிஸ்தா பேரிச்சம்பழ பர்ஃபி

Ingredients:
Unsalted Pistachios (   உப்பு சேர்க்காத பிஸ்தா பருப்பு ) - 150g
Dates ( பேரிச்சம்பழம் ) -  10 to 12
Raw Sugar ( பழுப்பு சக்கரை ) - 2 tsp( optional / தேவையென்றால்)
Ghee / Clarified butter ( நெய் ) - 1 tsp
Cardamom powder ( ஏலக்காய்த் தூள் ) - 1/4 tsp

Steps:
Coarse grind the pistachios. Remove the seeds and make a paste of the dates.

Heat half a teaspoon of ghee in a heavy bottom pan.

Add both the pistas and dates and mix well. Add the raw sugar if you prefer to.

Add the remaining spoon of ghee and allow the mixture to cook well. Finally, when it starts to leave the sides of the pan, add the flavouring, cardamom powder.

Transfer to a greased tray. Spread evenly using a greased knife. Allow it to set. 

Slice it and store it. 

My Notes:

This sweet can be a so-called healthy snack. When your kid is not willing to eat nuts, raisins, and dates, this is the best way. 

The cardamom is also good for health. It has antioxidants and believed to have antibacterial properties. 

The soft sweet dates and the coarse pistachios are a great combination. The slices will be soft as no sugar syrup or any other binding flour is added. You can also roll into balls and pop into your mouth. The shelf life is also limited as no sugar syrup is used and it is cooked for around 5 to 8 minutes only. So best is to finish within a few days or refrigerate. 

Idli Podi (less spicy) / இட்லி பொடி

Idli Podi (less spicy)

இட்லி பொடி ( காரம் குறைவானது)

Ingredients:

Dry red chili ( காய்ந்த மிளகாய் வற்றல்) - 15 to 18
Split Urad dhal (with the skin)( கருப்பு உளுந்தம் பருப்பு) - 3/4 cup
Split Chickpeas ( கடலைப் பருப்பு) - 3/4 cup
Curry leaves ( கறிவேப்பிலை)- 3 twigs
Asafoetida ( பெருங்காயம்) - 1 teaspoon
Salt - 2 teaspoons or to taste.                                    ( தேவைக்கேற்ற உப்பு)

Heat a heavy wok. When it is hot enough, turn the flame to medium and dry roast the red chili. Turn frequently so as to roast uniformly and not burn the chilies.

In the same wok, dry roast the split chickpeas. Keep the flame to the same medium level.

Dry roast the urad dhal. Add the curry leaves and continue to roast. Finally, add the asafoetida and switch off the flame. 

Transfer the roasted ingredients to a plate and allow it to cool. After 20 or 30 minutes, powder the ingredients. Allow it to cool completely. 
Store in aa airtight jar. Serve with idli or dosai or even upma. 

My Notes:
Idli Podi, a favourite of most of the South Indian or for that matter all Idli lovers, because idli / dosai and this powder mixed with sesame oil tempts you to eat that additional one or two idlis 😋
In our family, after the initial combination of idli and coconut chutney, idli podi is served for that last idli. Sometimes, when there is no sambar or no time to prepare chutney, idli podi comes handy. 
For the lunch box special where chutney cannot stay fresh, idli podi is the stable accompaniment for idli or dosai. Not to forget idli and podi packed for train / bus journeys. 
At my Paternal Grandmother' house, this powder was made using the traditional stone mortar and pestle. It is called ural and ulakkai in tamil. My Father had always missed that aroma and taste when my mother used the modern mixer to grind the podi. 
During my childhood holidays, when there is no evening snack at home, my cousin sister will crumble the leftover idlis from breakfast, mix this podi and a lavish dose of sesame oil for that extra kick. Make small, small balls and pop into our, all younger cousins, mouths. What a fun!. 
In this recipe, two types of lentils are used and garlic is given a skip.The urad dhal with the skin is more flavourful than the white counterpart without the skin. In the other type, spicy hot podi, only Urad dhal is used and the garlic pods is the additional ingredient. My elder son prefers the latter while my younger son will mix both the podi and make a paste with sesame oil and relish.
Home made podi is best and has long shelf life than the commercial product. Go for it and stock.

Stuffed sweet balls / Suzhiyam ( சுழியம் )

Stuffed sweet balls / Suzhiyam 

சுழியம் 

Ingredients:

Channa dhal / Split Chickpeas ( கடலைப்பருப்பு) - 1 cup

Pounded Jaggery ( வெல்லம்)  - 2 cups

Cardamom powder ( ஏலக்காய் பொடி) - 1/4 tsp

Ghee/ clarified butter (  நெய்) - 1 tbsp

Oil for frying ( பொரிப்பதற்கு எண்ணெய்) 

For the batter 

Parboiled rice ( புழுங்கலரிசி) - 4 cups

Urad dhal( உளுந்தம்பருப்பு) -  1 cup 

Soak separately and grind separately and mix together as you would do for idli batter. The only difference is to use minimal water while grinding to get a thick batter. If the batter is loose, it will absorb more oil while frying. The batter is ready for frying. Prepare the sweet stuffing. 

Steps:

Soak the channa dhal for an hour, drain water. In a heavy pot, boil water and add the soaked dhal. Boil on medium flame until it is cooked. Do not cook at a very soft level. If you pinch, your fingernail should feel the cooked dhal soft but not smashed to paste. Drain the water, let it cool down on a plate. 

In a blender add the cooked dhal and the pounded jaggery. Make a fine powder/paste 

In a heavy bottom pan, add a spoon of ghee, transfer the dhal jaggery mixture and let it cook for 3 to 4 minutes. 

Add the cardamom powder, switch off the flame. Mix well

Transfer to a container and make it into smooth balls of your desired size. 

Heat oil in a pan for deep frying. Take a dhal ball, dip in the rice batter and drop into the hot oil.
Fry a few balls at a time. Turn carefully so that the balls do not stick together or the stuffing does not spill out.  

My Notes:

Suzhiyam or susiyam or suyam, as it is called by different names is a deep fried snack with a sweet stuffing, a favorite of all. A sweet made during Deepavali almost in each of the households even today.

In a unique way, a vessel with a large quantity of it will flash in my mind. It brings back the memory of it during Deepavali at my paternal grandmother's house in Sholavandan. 

 A big vessel of suzhiyam and another full of urad dhal vadai will be kept near the front door, whoever comes to the doorstep on Deepavali day asking for alms/food will get two each of these in addition to the idlis. Thus was my Granny's generosity. We, the kids, also take turns to give young and old, whoever comes knocking. Maybe that is the reason, to give for needy, is instilled in me and a few of our cousins. 

During Deepavali and other festive, it is a ritual / customary of nadaswaram and thavil vidwans to play music at the front yard and get thambulam - betel leaves, betel nut, fruits and some money. Even they do not mind receiving the suzhiyam, vadai and idlis as they know the excellent taste. 

In this recipe, split chickpeas, which is the common one, is used. Some people add 1/5th or a quarter portion of coconut to the stuffing. The sweet level can also be adjusted according to the preference. The stuffing can be done a day earlier, cooled and refrigerated. the batter is prepared fresh on that day and used immediately before it starts fermenting. 

There is another version using green gram instead of the chickpea. The outer coating batter can also be varied. Some use plain flour for a quick fix. A mix of rice flour and plain flour is also used. A tablespoon of gram flour is also added by some. While using the readymade flour, some add a pinch of baking soda for the soft crisp coating. But if you are using the fresh ground batter, there is no need for the baking powder or baking soda. 

Sprouted green bean with sauteed bell peppers Salad / முளைக்கட்டிய பச்சை பயறு குடைமிளகாய் சாலட்.

Sprouted green bean with sauteed bell peppers  Salad.

 முளைக்கட்டிய பச்சை பயறு குடைமிளகாய் சாலட்.

Ingredients:
Sprouted Green bean ( முளைகட்டிய பச்சை பயறு)  -  1 cup
Red Bell Pepper ( சிகப்பு குடைமிளகாய்)  -  1/4
Green  Bell Pepper ( பச்சை குடைமிளகாய்) -  1/4
Yellow Bell Pepper  ( மஞ்சள் குடை மிளகாய்) -  1/4
Butter ( வெண்ணெய்) -  1 tsp
Lemon juice ( எலுமிச்சை சாறு) - 1 tsp
Salt and pepper to taste. ( தேவைக்கேற்ற உப்பு & மிளகுதூள்)




Steps:

Wash and dice all the three peppers into bite-size squares. Heat butter in a pan, saute the peppers. Add required amount of salt. Switch off the flame when it is half cooked. Toss in the sprouted beans. Drizzle a few drops of lemon juice. Mix well after adding required salt and pepper and serve the salad. 

My Notes:
This less pungent sweet pepper can be added directly if you prefer the crunchiness. But do not cook completely, the salad may lose its taste. I prepare sprouted green bean salad with different ingredients. Sometimes with nuts, fruits added.
 A colourful appetizing yet very stomach filling salad can be one of the best choices for your morning breakfast. Salad dressing, herbs can be added as per individual wish. I prefer this simple way but my son comments that this lacks the push factor, the dressings or sauces, to eat the salad. So whether bland or enhanced with thyme, home made cajun powder or other homemade dressings, enjoy your salad for a great start of the day.

Coconut Dosai தேங்காய் நீர் தோசை

Coconut Dosai
தேங்காய் நீர் தோசை 

                             
Ingredients:
 Raw rice ( பச்சரிசி) - 2cups
Shredded Coconut ( துருவிய தேங்காய்) - 3/4 cup
Caraway seeds / Shahjeera ( ஷாஜீர / கருஞ்சீரகம்) - 1 teaspoon
Coconut oil ( தேங்காய் எண்ணெய் ) to season and grease.
Salt to taste ( தேவையான அளவு உப்பு)

 

Wash and soak rice for 1 hour.

In a blender add soaked rice, coconut and salt.

Grind to a fine paste using little water a time. 

Heat a teaspoon of coconut oil. Add a teaspoon of shah jeera. As it splutters, transfer to the batter. Mix well.

Heat a dosai pan / grid. Pour over a thin layer of the batter. Drizzle a few drops of coconut oil.

Cover with the lid and let it cook on a medium flame for a minute.

The dosai is ready to serve.
Alternatively for a crisp dosai, turn to the other side, drizzle some more coconut oil and let it cook to crispness.

My Notes:

My mother used to prepare this when there were too many coconut halves received from the temple so that to finish it off before it goes stale. 

After moving to Arumbakkam, where we had coconut trees at home and whenever there is a sign of coconut on the verge of going bad this dosai is prepared, in addition to coconut burfi, coconut idli podi, etc..
Sometimes to enjoy the original taste it is preapred with fresh coconut as well. The only difference is in the former recipe one gets a strong taste of coconut with its strong saturated fat flavour.
Raw rice and bar boiled rice can also be mixed in equal proportion but have to soak for extra time. The batter is thinner ( So the name, neer dosai in tamil ) than the usual dosai batter as the main ingredient is rice and urad dhal is not used.l. Fermentation is also done. So make a thin batter. My cousin used to add a tablespoon of boiled rice while grinding the soaked rice as this may give a soft texture to the dosai.

This dosai goes well with any spicy chutney. We used to make red chili onion chutney.
Try this recipe for a variety in your dosai.