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.

Ragi flour protein & veggie Adai / Spicy Finger Millet Pancake ( ராகி காய்கறி அடை )

Ragi flour protein & veggie  Adai / Spicy Finger Millet Pancake 

( ராகி காய்கறி அடை )

Ingredients:

Ragi / Finger Millet Flour ( ராகி மாவு )  -  1 cup

Toor Dhal / Split Pigeon Peas ( துவரம் பருப்பு )  - 1/4cup

Channa Dhal ( Split Yellow Peas ( கடலை பருப்பு )  -  1/4 cup

Dry Red Chili ( காய்ந்த மிளகாய் )  -  1 or 2 depending on your spice level.

Cabbage ( முட்டைகோஸ் )  -  a small portion

Carrot ( காரட் )  -  1 medium size 

Coriander Leaves ( கொத்தமல்லி தளை )  - a handful

For Tempering : Mustard seeds, urad dhal and Asafoetida - 1/2 tsp each.

A twig of Curry leaves.

(தாளிக்க - கடுகு, உளுந்தம்பருப்பு, பெருங்காயம் , கறிவேப்பிலை. )

Steps:

Thin slice the cabbage and carrot. Fine chop the coriander leaves.

Take a cup of Ragi flour.

Soak both the lentils for 30 minutes.

Grind the soaked lentils together with the red chili to a coarse paste.

Mix the ragi flour to the paste.

                       

                                          Add a tsp of salt and a cup of water to bring to a batter consistency.

Add the vegetables. Mix well. Temper with the spices. Give a standing time of 15 minutes.

Heat a griddle/ skillet / thosai tava .

Take a ladle full of batter, spread to a uniform thickness. Add a tsp of oil surrounding the adai/ pancake.Cook on both sides until crisp on outer surface. 

Serve hot with coconut chutney. Idli podi is a preferred combination. Sweet tooth guys can relish with jaggery and ghee.

My Notes:

Finger millet, or Ragi , is rich in calcium and its health benefits is widely spoken of. 

Plain finger millet flour is usually used to pancake. This wonder millet dish goes dry is the only con. 

My Mother in law used to include the lentils to make the dish more tasty and less dry.Soft and crisp outside.

I have followed her recipe with a twist by adding the veggies. It gives a colorful delight to eyes as well as to the taste buds.

There is another version of sweet pancake for young kids. 

Red Rice mini snack balls ( சிகப்பு அரிசி நீர் உருண்டை / பிடி கொழுக்கட்டை )

Red Rice Mini Snack Balls / Pidi Kozhukattai 

(சிகப்பு அரிசி நீர் உருண்டை / பிடி கொழுக்கட்டை  )

Main Ingredient:

Red Rice ( சிகப்பு அரிசி )  -  1 cup

For Sweet Version , Ingredients  ( இனிப்பு )

Jaggery / Cane Sugar or Palm Sugar ( வெல்லம் அல்லது கருப்பட்டி ) - 1/4 cup

Fresh Coconut Pieces ( தேங்காய் துண்டுகள் ) - a few pieces

For Savory Version - Ingredients: ( காரம் )

Coconut Pieces ( தேங்காய் துண்டுகள் )  - a few pieces 

Black Pepper ( கருப்பு மிளகு )  - 1/2 tsp

Curry Leaves ( கறிவேப்பிலை ) - a twig 

Coconut oil ( தேங்காய் எண்ணெய்  )  -  1 tsp

Steps:

Wash and soak the rice for an hour. Drain the water. 

Transfer the soaked rice to a blender and blend to a fine paste.

       
 







                                                  

You can add little water to a get a smooth consistency. 

Transfer the rice paste to a heavy bottom pan. Separate the required portion for the sweet dish and keep aside.
To the other portion add a cup of water to cook.

Cook on a medium flame until it cooks to a solid dough

Transfer to a bowl,let it cool. 
Add few finely chopped coconut pieces, salt and knead well to form a smooth dough.

                     

Grease your palm and finger tips and roll out the dough into small balls.

Add water to your steamer vessel / idli vessel.

Transfer the balls/ neer urundai to the steamer plate

Steam for 5 to 8 minutes.

When it does not stick to your skewer, it is time to switch off the flame.

In a skillet, add a teaspoon of coconut oil. When it is hot, add the crushed black peppers and a few curry leaves.
Toss in the seamed  rice balls. Mix well.Switch off the flame.

An evening snack is ready to eat :)

The Sweet version of the steamed mini balls.

Cook the rice paste with required amount of water. In a separate pan, melt and make a syrup of the palm sugar. strain and add it to the cooked rice. stir well to mix uniformly. 

Transfer to a bowl, knead to a smooth dough , add in tiny bits of fresh coconut.
Make oblong shaped pressing with folded fingers or roll into mini balls.
Steam and once tdone, grease with clarified butter / ghee. serve hot. 

My Notes:

This is tradionally made with  normal ponni rice ( white color rice used for meals ). I have given it a twist by using red rice. 

Dry roasted rice powder can also be used. Add boiling water to the rice powder , stir well. Let it stand for a minute. Add a teaspoon of oil and knead well. The dough is ready to be rolled and steamed.

The soft steamed balls with crunchy coconut bits in every bite with the pounded fresh pepper giving a punch is a yummy treat. Simple ingredients yet a great taste. 

You can make the dough before hand, store in a airtight box, thaw and roll the balls in the morning and steam for a quick breakfast or snack box item for kids. 

My Mom used to prepared this as an evening snack when we were kids. Easy for digestion, no oil and so healthy is here belief. A regular snack one can expect after a nap on a Sunday evening. She would alternate this with boiled peanuts or sometimes onion bhaji / வெங்காய தூள் பஜ்ஜி, which was my father' favourite. 

Finger Millet / Ragi Flour Porridge ( ராகி கூழ் )

Finger Millet  Flour Porridge 
( ராகி கூழ் )

Ingredients:

Ragi Flour ( ராகி மாவு )  - 2 tbsp

Butter Milk / Yogurt ( மோர் )  -  1 to 1 1/2 cups

Lemon JUice ( எலுமிச்சை சாறு )  - 1 tsp

Curry Leaves ( கறிவேப்பிலை )  -  from 1 twig finely chopped

Coriander Leaves ( கொத்தமல்லி தளை ) - a handful finely chopped

Salt to taste ( உப்பு தேவையான அளவு ) 

Steps:

Mix  2 tbsp of ragi flour with 2 cups of water to make a smooth paste. Bring it to boil. Cook on medium flame by stirring continuously. 

Remove from fire when it is cooked and has thickened.  Allow it to cool.

Now add in the rest of the ingredients - buttermilk, salt, curry leaves, coriander leaves and finally a dash of lemon.

Stir well. Consume immediately or chilled. 

My Notes:

Ragi flour porridge is a staple diet across tamilnadu since ages one can not remember but given a back stage in modern world. 

A simple yet healthy millet, rich in calcium, is considered to aide weight loss.

Ragi flour is cooked in mud pots to a  thick consistency. The dough  is rolled into balls and used as a substitute for rice. 

I use to make  ragi spicy veggie pancake once a fortnight , the recipe of which shall post shortly. 

Ragi milk porridge or plain porridge where salt and water are used, is one of the best home made semi solid diet introduced to toddlers before they start solid food. Young mothers can take note and introduce to your child to strengthen your child' bones in their growing years.

Sprouted ragi seeds are dried and grind to flour.A tablespoon of the flour is boiled with a cup of milk, to which jaggery or sugar is added. Yummy mid day food for your baby. While feeding my boys I have tasted this quite often. ;) 

On some days I have substituted milk and sugar with a pinch of salt and water, which is good if you consider to feed not so sweet meal for your child.  

Ragi may be considered as a heaty food ( which gives the reason that it is consumed mostly with buttermilk ). Do not miss lemon in the recipe as not only it gives a cooling effect but also it takes the dish to a new level of deliciousness.  I'm sure my friend, Srimathi, will agree on this as she doesn't prepare this porridge without lemon for that tangy twist. 

Buttermilk provides you with good bacteria. Don't worry if your buttermilk is a bit sour as cooked ragi will balance the sourness.

Some people drink this as a beverage from glass by adding more buttermilk while some prefer a porridge consistency to eat with a spoon. 

You can make this and refrigerate for a few hours for a chilled version. 

As ever, for a complete meal,  I have had boiled peanuts/ groundnuts and Ivy gourd / kovakkai stir fry as side dishes. This will keep you full until your next meal.

Do not forget the protein portion in every meal of yours. 

Enjoy the refreshing ragi and buttermilk porridge for breakfast or lunch. 

க

Paal Kozhukattai / Milk & Rice Pudding ( பால் கொழுக்கட்டை )

Paal Kozhukattai / Milk & Rice Pudding 

( பால் கொழுக்கட்டை )

                                   

Ingredients:
Raw Rice ( பச்சரிசி )  - 1 cup
Milk  ( பால் )  -  1 liter
Jaggery ( வெல்லம் )  - 1 1/2 cups ( pounded to fine crumble )
Cardamom Powder ( ஏலக்காய்பொடி )  - 1/2 tsp
Grated Coconut ( துருவிய தேங்காய் )  -  3 tbsp

Steps:

Clean and soak rice for minimum an hour.

In a blender add soaked rice and sufficient water to make it a fine paste.

Transfer to a clean white cotton cloth to absorb excess water from the rice paste.

Roll it on and you can see that it will form a soft dough. 

Remove from the cloth before it becomes too dry.

Knead well to form a smooth dough.

Grease your palm , pinch a small portion of the dough.
Make tiny, tiny balls and roll into thin strips / thin cylindrical shapes using your palm.

Alternatively you can use a hand press mould to get thin strips and cut into desirable lengths using a knife.

In a  wide heavy bottomskillet / wok , add milk and let it boil

To the boiling milk, slowly add in the rice flour strips / kozhukattai.
Do not stir for the first few minutes. This will let it to cook with the shape in tact and not form clumps 

Turn flame to medium to low heat. Stir well so as the rice kozhukattai does not settle at the bottom.

When the rice strips float and looks glossy it is time to add the powdered jaggery.
Mix well and allow it to cook for 3 more minutes.

Now add powdered cardamom and switch off the flame. 

Add the grated coconut, mix well. The dessert is ready to serve.

My Notes:

I have followed the traditional way of soaking and grinding the rice. This gives a soft texture of the dessert and also the milk and sweetness is well absorbed in the cooking.

 You can also use the dry rice flour for a quick fix. Dry roast the flour until fragrant,make sure the colour of the rice flour does not change to light brown. Keep the flame low and stir continuously. Let it cool. Boil 2 cups of water, add a pinch of salt. Slowly add in the rice flour stirring vigorously in one direction. Cook for a few minutes. When the dough does not stick to your fingers switch off the flame. When it is warm, grease yr palm and knead well. After few minutes, prepare the kozhukattai. 

My Mother and Mom-in law prepare soaking rice. My in law prepare this for kozhatheiva vazhipadu every year at home once on the last friday of thai month( mid Jan ) and aadi ( mid July) month of tamil calendar. She also prepares during special occasions like prayers before wedding with bride and groom dresses and Mangalyam- the nupital string. Not to mention an all time favorite of all in the extended family.

Rice cooked fully in milk sweetened with jaggery and spiced with cardamom gives a different level of taste..;)) A simple dish with great taste especially after it has been offered to God. 

I had prepared this dish 2 months back on thai velli and was on draft for posting. So finally done.

Enjoy one of the traditional South Indian dessert.