Tomato Pickle / தக்காளி ஊறுகாய்

Tomato Pickle 

தக்காளி ஊறுகாய்

                                             

Ingredients:

Tomato ( தக்காளி) - 1 kg
Garlic ( பூண்டு) - 20 cloves
Tamarind - a small lemon size ( புளி- சிறு எலுமிச்சை அளவு)
Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp
Chilli Powder ( மிளகாய் தூள்) - 3 tsp
Mustard seeds ( கடுகு) - 1 tsp
Salt to taste ( தேவையான அளவு உப்பு)
Sesame oil / Gingely oil ( நல்லெண்ணெய்) - 5tbsp

 Steps:

Wash and dry wipe the tomatoes. Cut into chunks, add the soaked tamarind and make a puree in a blender
Do in batches to avoid spilling.

While slicing, I have removed seeds from half of the tomatoes used as too many seeds not good  for various health factors.

In a heavy bottom pot, add 5 tbsp of oil. When hot let the mustard seeds crack and add in the garlic , saute till fragrant.
Pour in the tomato puree followed by turmeric powder, chili powder and salt.
Stir and allow it to boil on medium flame.

Stir now and then so that the puree does not settle at the bottom.

Cook until the oil leaves at the sides. Switch off and give a standing time and allow it to cool.
Transfer to a clean glass jar . Serve with curd rice or chapathi, or even as spread for your toast. 

My Notes:

A simple home made pickle but a favourite of many.

This is the recipe that I had learnt from my Mother in law. The original recipe calls for spreading the tomato chunks on a big plate together with tamarind pieces and salt sprinkled over it and sun dried daily for few days. This is done so that the tomato juice evaporate and the tomato pieces are well dried. Tamarind and salt are the natural preservative. This pickle stays fresh longer ( more than a month) as the water content in the tomato is almost nil  and does not require refrigeration. 

But in this modern world of flat system one could hardly find open space with direct sunlight for the tomatoes to dry. So I  have switched over to this method of skipping the step of drying under sunlight . But have to  refrigerate this pickle compulsorily  for longer shelf life.

The garlic pieces here and there adds an unique flavour to this pickle. Use the thin small type of garlic and not the big sized variety as the former is more flavourful. If not available it is ok, garlic is garlic but slice the big garlic clove lengthwise into 2 or 3 pieces so that one gets a piece in every spoon that you scoop out. ;)

Soak the tamarind with minimum water. Discard the water, remove seeds if any and blend the soft tamarind pulp with the tomatoes. If the tamarind is used without soaking, you may not be able to blend uniformly with the tomatoes. 

While deseeding, I  added the seeds directly to a sieve so that the juice can be collected. Later I discarded just the seeds and  got to drink quarter cup of fresh tomato juice :))

 There is another version of tomato pickle with pieces and not pureed tomato. Shall post it when I prepare that pickle few months later. Meanwhile my whole family is going to enjoy this homemade pickle . . Not only with their curd rice, also for chapathi, poori, toast, baguette, salad , the list goes on..😀

Peas Sprout Oyster Mushroom Stir Fry ( முளைக்கட்டிய பட்டாணி காளான் வதக்கல் )

Peas Sprout-Oyster Mushroom Stir Fry 

முளைக்கட்டிய பட்டாணி காளான் வதக்கல் 

Ingredients:

Peas Sprout (முளை க்கட்டிய பட்டாணி)  -  200g or 1 pkt

Oyster Mushroom ( ஆஸ்டர் காளான்) - 1 pkt 

Ginger ( இஞ்சி ) - finely chopped 1 tbsp

Garlic ( பூண்டு ) - 5 cloves, thinly sliced lengthwise

Vegetarian Oyster Sauce ( சைவ ஆஸ்டர் சாஸ்) - 1 tbsp

Red Capsicum ( சிகப்பு குடைமிளகாய்) - 1/2 

Turmeric powder ( optional) (  தேவை என்றால் மஞ்சள்தூள் சேர்க்கலாம்) - 1/4 tsp

Olive oil( ஆலிவ் எண்ணெய்)  - 1 tbsp

Salt to taste (தேவையான அளவு உப்பு )

Steps:

Heat oil, saute garlic and ginger until aromatic.

Wash the sprout. Snip the stem and cut the sprout into pieces..

Wash and shred the mushroom.

Add peas shoot first and saute for a minute. Then add the leaves part of the sprout, turmeric powder  and mushroom. Cook for a minute, dribble the oyster sauce. Add salt to taste.

In a separate skillet dribble few drops of oil and saute the  red capsicum pieces slit lengthwise. Do not cook, retain the crunchiness.  

Once the peas and mushroom is done, decorate with capsicum strips and serve with flatbread or rice.

My Notes:

Peas sprouts are tender and sweet just like the peas. Low in calories and rich in nutrients. What else to say to incorporate this simple dish in our meal. 😊

I have not used any chili or pepper as the original recipe did not call for. 

My Chinese friend adds a slice of grilled fish or red meat onto the bed of this sprout and mushrom for a complete meal.

Roasted / Smoky Eggplant Curry சுட்ட கத்திரிக்காய் கொத்சு

Roasted / Smoky Eggplant Curry 

சுட்ட கத்திரிக்காய் கொத்சு 

Ingredients:

Purple Eggplant ( பெரிய நீல கத்திரிக்காய்) - 1 

Tomato ( தக்காளி ) - 1

Tamarind ( சிறிய அளவு புளி) - a small marble size

Onion ( பெரிய வெங்காயம்) - 1 

Green Chili ( பச்சை மிளகாய்) - 2

Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp

Mustard seeds ( கடுகு) - 1/4 tsp

Split Urad dhal ( உளுந்தம் பருப்பு ) - 1/4 tsp

Curry Leaves ( கறிவேப்பிலை) - 1 twig

Coriander leaves ( கொத்தமல்லி தளை ) - 1 twig 

Oil for cooking ( தாளிப்பதற்கு எண்ணெய்)

Salt to taste ( தேவையான அளவு உப்பு ) 

Wash, wipe clean and smear the eggplant with just one or two drops of  oil.
Using a fork, make holes randomly across the whole eggplant.

Using the fork or tongs to hold, place the eggplant directly on to the flame.
Turn now and then so that all sides are burnt uniformly and not over burnt.

Once done, allow it to cool. Peel the skin

Slice and mash the roasted eggplant into a coarse paste. Do not fine blend it. 

Add the small amount of soaked tamarind and using fingers smoothen and mash well. 

In a heavy bottom pot, add a tablespoon of oil. When hot, splutter mustard seeds followed by urad dhal. Add in curry leaves,split green chili , fine chopped onion and tomato. Saute for 2 or 3 minutes.

To the mashed brinjal add turmeric powder and required salt.
Add this to the sauted onion tomato and cook for 2 minutes.
Garnish with coriander leaves and serve with dosai or chapathi.

My Notes:
Roasted brinjal is flavourful. This recipe is a slight variation of baingan bharta, a north Indian dish, served with chapathi. Ginger and garlic are not used here while it is added together with garam masala or coriander powder in Baingan bharta.

While roasting give it time as it has to cook from inside . If not you may not be able to mash with fingers. In that case, troubleshoot by giving a short quick run in mixie using viper button. Be cautious not to run even extra seconds.
Allow it to cool well before peeling the skin. Mash well and make a pulp.
The smoky taste is unique.

I am a massive Eggplant relisher.  Eggplant, or Brinjal as it is commonly called, is a  vegetable frequently incorporated in one way or other in South Indian cooking - Sambar, kootu, poriyal, pepper fry,.kulambu, kotchu etc.. We are no exception, fed almost twice  a week.
In my hometown, Sholavandan, fresh brinjals are brought to sell at doorstep. They were plucked in wee hours of the very same day.Young, soft, pulpy and yummy. No hard pulp with seeds. Good old memories.

With that instilled in mind, I try to cook brinjal on the day I bring from shop and try not to refrigerate. Ofcourse a few will be stored in fridge to be cooked in two or three days later. There is a difference of brinjal cooked fresh and the one stored in refrigerator for a few days.

                                                                                                                                                                                                                 

   

Mixed Fruit Custard பழக்கலவை கஸ்டர்ட்

Mixed Fruit Custard

 பழக்கலவை கஸ்டர்ட்

Ingredients: ( 4 to 6 servings)

Milk ( பால்) - 1/2 litre

Vanilla flavour Custard Powder ( கஸ்டர்ட் மாவு) - 3 tbsp

Sugar  ( சக்கரை)  - 1/2 cup

Mixed cut fruits ( பழக்கலவை)  - 1 to 1 1/2 cups

Cherry - a few to decorate ( சில ஸெர்ரி பழம்  ) 

Steps:

In a heavy bottom pan bring the milk to boil. Stir often and keep the flame in medium level.Add sugar and allow it to melt. Boil for 2 minutes on medium flame.

In a small bowl dissolve the custard powder with a few teaspoons of milk.Pour this into the boiling milk, stir clockwise continuously until it forms a uniform consistency. After a minute or two,switch off the blame and let it cook in the heat.

Keep aside and allow it to cool completely.

In a blender add the cut fruits and blend coarsely. Make sure it is coarse with tiny bits of fruits here and there. A puree will not be appealing in this dessert. 

Transform to the cooked custard. Mix well. Refridgerate and serve chilled with a cherry on top.

My Notes:

The word custard reminiscence the days in mid 70s when my mother makes this dessert for special lunch / dinner. No exotic fruits, just the seasonal fruits of apple or black grapes and ever available bananas.  It was the best I have ever tasted, still lingering, though I have myself made several times with various fruits and have had tasted many flavours made by my friends.

For this fruit custard, vanilla flavour custard powder is the best as it can gell 

In those days, a chilled dessert was a welcome change to a payasam, which is served regularly after special lunch especially with my nieces and their husbands. A regular item in the menu for the newly weds. :))

 As a child,I  remember that without a refrigerator the cooked custard was let to reach room temperature and chilled on a bowl of ice cubes that was bought from the shop.

I used to add fresh fruits cut into bite size. But at a gathering my friend Priti Chandra had prepared this way of blending mixed fruits ( canned ) and it was yummy with a combined taste of the custard and the coarse fruits together. Pineapple, papaya, lychee , longan, cherries etcc.. all goes in a canned fruit cocktail. But if you want to go for fresh fruits, please go ahead. 

Corn Capsicum Pulav / குடமிளகாய் சோள புலாவ்

Corn Capsicum Pulav 

குடமிளகாய் சோள புலாவ்

Ingredients:

Basmati Rice / Fragrant Rice ( பாசுமதி அரிசி) - 1 cup

Red Capsicum ( சிகப்பு குடமிளகாய்) - 1 (big size)

Sweet Corn kernels from 1 cob ( சோளம் )

Ghee or unsalted Butter ( நெய் அல்லது வெண்ணெய்)  - 2 tbsp

Preferred Cooking oil ( சமையல் எண்ணெய்) - 1 tbsp

Seasoning for the rice

Ginger ( இஞ்சி)  - 1" to 1 1/2"

Garlic ( பூண்டு) - 5 to 6 

Cinnamon stick ( பட்டை) -  2 or 3  pieces

Star Aniseed ( அன்னாசி பூ) - 2

Bayleaves ( பிரிஞ்சி இலை)- 1

Cloves ( கிராம்பு ) - 2

Black pepper ( மிளகு) - 6 to 8
Salt ( உப்பு )  

In a pressure cooker or electric cooker, add a tablespoon of ghee. When hot,add the seasoning and saute for a minute. 

Add 2 cups of water for a cup of basmati rice. Bring it to boil, add required salt  and cook the rice.

Transfer to a wide bowl, dribble a tablespoon of ghee and leave it to cool.

Boil and remove the kernels from the cob. Slice the red casicum.

In a pan, add a teaspoon of oil, saute the capsicum until it is half cooked.

Toss in the corn kernels. Add a pinch of salt

Mix well and switch off the flame.

To the corn-capsicum mix, add the cooked rice. Fold lightly. Adjust for salt and serve with a side dish of your choice.

I had prepared cauliflower kottu and tofu stir fry masala for the lunch box. A square meal for your midday.

My Notes:
Add colours to tantalize your taste buds.A big welcome from the plain pulav.
Incorporating the protein in your meal by adding corn kernels.
Since capsicum is used I  have not included green chili while cooking rice , instead added a few black peppers. Black pepper gives a sharp spicy tasty here and there balancing the sweety capsicum and corn.
You can add chili to spicy it up. It is all individual preference , as I always mention.
A quick fix for lunch at the sametime colourful and flavorful.

Barnyard Millet Sweet Pongal ( குதிரைவாலி பனங்கல்கண்டு பொங்கல்)

Barnyard Millet Sweet Pongal 

 குதிரைவாலி பனங்கல்கண்டு பொங்கல்

Ingredients:

Barnyard Millet (குதிரைவாலி அரிசி)  - 1/2 cup

Yellow split gram / Moong dhal (பாசிப்பருப்பு)  - 1 tablespoon

Palm sugar / Palm Candy Cystals (பனங்கல்கண்டு)  - 1 cup

Cashewnuts (முந்திரி பருப்பு)  - 5

Ghee or  Butter (நெய்)  - 2 tbsp

Powder the palm crystals using a dry blender  and fry the cashew nuts in ghee. 

In a heavy bottom pan, heat half a spoon of ghee. Roast the millet and the split gram.

Pressure cook the millet and gram with twice the amount of water. Smoothen the cooked millet with a ladle and keep it aside.

In the same pan, add quarter cup of water and the powdered palm sugar. Allow it to boil for 3 to 4 minutes. 

Using a sieve ( to remove the impurities from the sugar) pour the sugar syrup to the boiled millet, 

Transfer the content to the pan, cook on medium flame. Add the remaining 1 or 1 and half spoon of ghee and mix well. When the sweet starts to leave the sides of the pan, transfer to serving bowl.

My Notes:
Palm sugar does not have a sharp sweet taste as its counterpart, the cane sugar. But it has an upper hand with health benefits and low GI index than cane sugar.

This palm sugar is mostly used as a remedy for cold, sore throat. Together with turmeric powder and black pepper powder, it is mixed with warm milk and consumed at night to relieve your sore throat or blocked nose. During our childhood days it is just popped up after offering to the deities during daily prayers at home.

Kalkandu / the sugar crystals are used to make sweet pongal. I wanted to try replacing that with palm sugar and it came out well. Also the normal rice with the millet.
I have used almost twice the amount of palm sugar as that of the millet. If desired can increase slightly to suit the taste .

If you want the millet to cook well, my suggestion is to soak it for 20 minutes to half hour and then pressure cook.

The flavouring agent such as cardamom, edible camphor or saffron is not used as I did not want to mask the original flavour of the palm sugar. Otherwise its unique taste will go unnoticed ;))

I had made this sweet as aadi perukku special last week. Though the festival not observed in my family, I used to prepare a sweet and a variety rice, offer and say a prayer. It is just a thanksgiving and respect to river Kaveri, for that matter any water source. Seeking blessing and harmony for the family.

Nutty Millet balls ( தினை மாவு உருண்டை )

Nutty Millet balls 

தினை மாவு உருண்டை 

Ingredients:


Foxtail Millet / தினை அரிசி- 1/2 cup
Milk Powder / பால் மாவு - 2 tbsp
Almonds / பாதாம் பருப்பு- 10 Nos.
Walnut / வால்நட் -  5 Nos.
Dates / பேரிச்சம்பழம்- 5
Raisin / உலர்ந்த திராட்சை -  10 to 12 Nos.
Cardamom Powder / ஏலக்காய் தூள் -  1/4 tsp
Honey / தேன் - 1 tbsp
Ghee / Clarified butter / நெய்- 3 tbsp


Steps:
In a heavy bottom pan, add half a tablespoon of ghee and  roast the foxtail millet on medium flame. Toss around the millet with a flat ladle for uniform roasting.
Allow it to cool and dry grind the milet into a not so fine powder. Slightly coarse.
Fine chop the nuts and dates. Slice the raisin into halves or can leave as a whole if they are smaller in size.
In a wide plate or basin, mix the powdered millet, the milk powder and the cardamom powder.

Add in the sliced nuts and pour in the spoon of honey. Mix well.

Heat ghee in a pan and dribble over the combined ingredients. Mix it well using a spoon. While it is still hot , roll into balls of desired size.

My Notes:
Who does not crave for that  midnight snack. Chocolate ? Icecream? The left over Chips in the fridge? Anything will do for us. But the next morning or immediately after relishing, I'm sure most of us will feel guilty to the core. 
So here is an alternative. ..Enjoy the goodness while treating yourself. :))

Keep this snack handy, pick one and pop it. You wont feel guilty as you enjoy the sweet balls.
I have not added  sugar. or jaggery. Wanted to try the natural sweetness of dates, raisins and the milk powder . A spoon of honey is added for its unique flavour and to moisten the mixture. The aroma of ghee will take the sweet to next level.

If you are conscious of calories and cholesterol level. omit ghee and use 2 tablespoons of warm milk. But the sweet balls have to be refrigerated as cannot be kept outside for more than 6 hours once milk is added. 
I can assure you the satisfaction without using sugar in this recipe. 

Foxtail millet is a very good source of iron, protein and other minerals. This particular millet powder is mixed with palm sugar and given to devotees at Murugan Temples especially when they are fasting and for breaking their fast, it is given as prasadam. My mother used to  make the millet powder with palm sugar,which is called, தினைமாவு, during Kanda Sasti. An energy boaster. 

So I tried an improvised version and it came out well. You might have noticed that the nuts, dates and raisins form a major portion making it as main ingredient. The combination of nuts and the choice of millet can be played around with. Make sure you roast the millet well and grind it, as raw millet will not be so good to taste in this sweet dish.

Try this for your kids as their evening snacks or pack for  recess snack  
Next time your kids will choose this for the energy bars off the shelf.