Gooseberry Chutney (நெல்லிக்காய் துவையல் )

Gooseberry Chutney
நெல்லிக்காய் துவையல் 

Ingredients:
Gooseberry ( நெல்லிக்காய்) - 2
Green Chilli ( பக்சை மிளகாய்) - 2
Ginger ( இஞ்சி ) - a small piece ( ஒரு சிறு துண்டு)
Shredded coconut ( தேங்காய் துருவல்) - 2 tsp
Sal to taste ( தேவையான அளவு உப்பு)
Seasoning ( தாளிக்க)
Mustard seeds ( கடுகு) - 1/4 tsp ( optional )
Curry Leaves ( கறிவேப்பிலை) ( optional )

Steps:

Wash and dry the gooseberries. Slice it into small pieces. Throw away the seed. In a blender add all the ingredients and make a smooth paste. Water may not be required, if need be, add a little. 

Transfer to a serving bowl. Heat a teaspoon of coconut oil, add mustard seeds and curry leaves.  Once the mustard seeds crack, pour it over the chutney.
My Notes:
Gooseberry, the powerhouse of vitamin C, is eaten as it is. This is a simple recipe yet salivating. Tingles your taste bud at the first taste. I had tasted this at the ayurvedic center when they served with rice porridge. A great combination. Goes well with idli or dosai as well.
This is one of the forgotten food getting its place on the dining table.
 Low in sugar, high in fiber, this fruit is consumed raw, or as chutney of different types of preparation or as juice. Amla Murabha- preserved gooseberries is also commonly eaten but it is high in calories due to the sugar content.
In whatever way you prefer, consume regularly and reap the benefits from young whether it is for hair growth or boost the immune system or for digestion or control cholesterol.
This gooseberry can be traced to its origin as far back as Tamil Sangam literature. Most of us must have heard of the story of King Athiamaan giving nelikanni to Poet Avaiyaar.

Chia Seeds nutty Balls ( சியா விதை பாதாம் உருண்டை)

Chia Seeds nutty Balls

  சியா விதை பாதாம் உருண்டை

Ingredients:

Chia seeds சியா விதைகள் - 100g

Almonds பாதாம் பருப்பு - 50 g

Figs  அத்திபழம்- 6  Nos

Dates பேரிச்சம்பழம் - 8 Nos.

Cinnamon powder பட்டை தூள் - 1/2 tsp

Honey or Powdered Jaggery ( optional )  தேன் அல்லது நாட்டு சக்கரை (தேவையென்றால்) - 2 tsp 

                                                                           

Steps:

Coarse powder the almonds. Fine chop dates and figs.

In a food processor  powder the chia seeds

Add the coarse almond and chopped dates and figs. Add cinnamon powder.
Run through the processor for a smooth texture.

Transfer to a wide bowl. Roll into desirable sized balls. 

My Notes: 

This tiny seed is power packed with fiber, calcium, protein, iron, etc... It can blend with any of your meal. I have added to oats/cereals also as a garnish for stir fry/roasted vegetables. 

I have prepared this dish without sugar as the sweetness in dates and figs is good enough. You may add powdered jaggery to satisfy the sugar tooth. 

Cinnamon flavour takes the sweet to a different level. I prefer this to the regular cardamom powder added to Indian sweets. 

Coarse powder chia seeds separately. If you try to blend all ingredients together, because of the stickiness of dates, the chia seeds will remain as whole here and there. Almonds may not be powdered smooth.

Almonds can be substituted with pecans or walnuts or any nut of your choice. 

Keep a jar of these power balls at your workstation or dining table, pop in and relish without any guilt anytime, anywhere   😊

Gulab Jamun / குலோப்ஜாமூன்

Gulab Jamun

 குலோப்ஜாமூன் 

Ingredients:

Milk ( பால்) - 2 litres

Plain flour (மைதா மாவு) - 1 to 2 teaspoons

Ghee or oil for frying ( பொரிப்பதற்கு நெய்  அல்லது எண்ணெய் )

Sugar ( சக்கரை) - 750 g

Water ( தண்ணீர்) - 1/4 cup

Cardamom powder (ஏலக்காய் தூள்) - 1/2 tsp

Steps:

In a wide heavy bottom, wok bring the milk to boil. On a  medium to slow flame stir the milk frequently. The volume of milk will reduce slowly taking a longer time, stir often until it thickens to a semi-solid consistency. Switch off the flame. Let it cool and thickens a bit more. 

In a separate pan heat half a spoon of ghee, add a tablespoon of plain flour, roast it. Add this to the thickened milk solids and roll into a smooth dough. Do not over knead. Give a standing time of 20 to 30 minutes.

Let the dough stand for a few minutes, cover it with a clean cloth so that it does not become dry.

Pinch a small portion and roll into the desired shape, round or oblong. 

Fry the balls in hot ghee or oil. Keep the flame in medium heat.

In a deep, wide pan transfer sugar and water and bring i to boil.

Boil the sugar until it forms one string consistency. Add in the cardamom powder, switch off the flame.

Drop the fried jamuns in sugar syrup. Leave it aside for a day ( or at least half a day) to let them soak and absorb the syrup to transform into soft, syrupy sweet gulab jamuns.

My Notes:

In late 60s and 70s , instant Jamun mix was not a thing heard of. So we, as kids have always relished the gulab jamuns made at home from fresh milk, really milky and flavourful. Then came the instant mix which almost totally erased the culture of making this sweet from scratch. 

I should admit that the instant mix is a blessing for the modern world but the original recipe has its own level of taste. 

I had tried this time to make jamuns from milk and it came out well. Worth the time spent, though I should admit that it is a rare occasion that I prepare this way instead of using an instant mix.

Point to note is not to add more flour and also avoid over kneading. 

My mother used to make jamuns from milk and roll into an oblong cylindrical shape. Surged by those memories, I made those shapes as well as the common round shaped jamuns. 

After my mother, the best home made jamuns I had tasted are from my younger sister' in-laws. 

Fresh koya is available in the market and even that is a better alternative to the instant mix. But again instant is convenient for modern living. 

Green Bean Sprout- Pearl Millet Vermicelli / முளைகட்டிய பச்சைபயறு கம்பு சேவை

Green Bean Sprout- Pearl Millet Vermicelli  

முளைகட்டிய பச்சைபயறு கம்பு சேவை 

Ingredients:
Pearl Millet Vermicelli ( கம்பு சேவை) - 2 cups
Green bean sprout ( முளை கட்டிய பச்சைபயறு) - 1 cup
Carrot ( காரட்) - 1
Onion ( வெங்காயம்)  - 1
Finely chopped ginger ( பொடியாக நறுக்கிய இஞ்சி) - 1/2 tsp
Green chili ( பச்சை மிளகாய்) - 2
Mustard seeds (கடுகு) - 1/2 tsp
Split Urad dhal ( உளுந்தம்பருப்பு) - 1/2 tsp
Channa dhal ( கடலைபருப்பு) - 1/2 tsp
Dry red chilli ( காய்ந்த மிளகாய்) - 1
Coconut Pieces ( தேங்காய் கீற்று) - few pieces
Curry leaves ( கறிவேப்பிலை ) - 1 twig
Oil ( எண்ணெய்) - 2 tbsp
 ( உப்பு தேவையான அளவு) - Salt

Steps:
Soak the dry pearl millet vermicelli in cold water for 2 to 3 minutes. Drain off the water in a colander.

Steam the moist vermicelli in an idli steamer. 

In the same steamer place the sprouted bean in a bowl to boil together with the vermicelli on the plate of the steamer.

In a wok, add 2 tablespoon of preferred oil. Splutter the mustards followed by urad dhall and channa dhal. Add in the finely chopped ginger, throw in slit green chilies and curry leaves from a twig. 

Once ginger is flavourful saute the onions and the thin sliced carrots. 

Add in the partially boiled bean sprout. Mix well. Cook for a minute until all ingredients are infused well.
 Finally transfer the required amount of the steamed millet vermicelli and coconut pieces, toss lightly. Let it set for a few minutes and serve with chutney or pickle. 

My Notes:

Vermicelli is normally made from maida / plain flour, sometimes rice vermicelli is also ued in Asian cuisine. Both these types are high in carbohydrates. 

Though the millet vermicelli is considered a healthier choice, include vegetables for the fibre content and for a wholesome dish.

In this dish I have included a protein portion with green bean sprout. So try to include various ingredients to make a simple dish colorful and wholesome. Sprouted green bean is crunchy and can be consumed fresh. But for those who do not like the raw taste, it is parboiled for a slightly soft texture. But do not overcook as the sprout  taste better when it is half cooked. 

Take care not to soak the vermicelli for too long, or you will end up with a mushy loop. 

Added step for a non-sticky, soft  vermicelli is to grease your fingertips with oil or ghee and loosen the vermicelli after it has been steamed. Also do not over steam the vermicelli as it would form lumps.

Whip up this upma for a whole meal. Eaten as it is or you can prepare coconut chutney or raita to go with  or pair with any pickle at home. 

The coconut pieces in stir fries instead of shredded coconut is a way my elder son loves in his food and I have also been hooked on  to these crunchy bits in one's mouth during a meal. 

I have saved a small portion of the steamed vermicelli for a sweet version. Add grated coconut, palm sugar and a pinch of cardamom powder, toss lightly and serve.
Sweet and savoury version is always  a welcome. ;))

Sweet and Savoury Seedai / இனிப்பு மற்றும் உப்பு சீடை

Sweet and Savoury Seedai 
இனிப்பு மற்றும் உப்பு சீடை

Ingredients:

Raw Rice ( பச்சரிசி ) - 3 cups
Urad dhall Powder ( உளுந்தம் பருப்பு) - 1/2 cup
Jaggery ( வெல்லம்) - 1 cup
( வெள்ளை எள்) - 3 tablespoon
Cardamom powder ( ஏலக்காய் தூள்) - 1/4 teaspoon
Butter ( வெண்ணெய்) - 2 tablespoon
Oil for frying.( பொரிப்பதற்கு தேவையான எண்ணெய்) -
                      (உப்பு தேவையான அளவு)
Steps:
Soak the raw rice for minimum 45 min. Drain the water, spread on a clean white cotton cloth to absorb the excess water. When the rice is moist and not too dry, use the mixie to grind and get rice flour for the recipe. Sieve to get fine powder, which is very vital as small rice grains may splutter seedai while frying.
Dry roast the Urad dhal in medium flame until fragrant. Grind it to a fine powder. Sieve as well and discard the sediment.
Sieve the rice flour and the urad flour twice to ensure there is no minute sediment particles.
Clean and dry roast the white sesame seeds.
Take half the portion of the rice flour( 2 cups) for the savoury seedai and keep the other half aside for sweet seedai.
Dry roast one half of the rice flour, allow it to cool.

Add in 2 tablespoon of urad flour to one cup of rice flour. Add salt and 1 teaspoon of sesame seeds.
Add a tablespoon of hot melted butter or hot oil, mix well and make a dough with few spoons of waer at a time.

Knead the dough well, roll into tubular shapes. This will enable to pinch a little of the dough each time to roll into small rounds. For this savoury seedai, the balls can be rough  on outside and in irregular shapes.

Heat oil in a pan. Drop the balls and fry in medium fire. Turn frequently for uniform frying.

While frying, when the bubbles and the  sound had  fizzled out ,then that is the time to remove the fried balls. 

Leave it on kitchen towel to remove oil. Let it to cool and store in a air tight container. 

Sweet Sedai
Melt a cup of  jaggery in 2 teaspoons of water. Sieve to remove impurities. Bring it to boil until 2 string consistency. Add to 2 cups of raw rice flour, mix well. Add cardamom powder and sesame seeds.
Knead the dough softly and make small balls for frying.

Fry in medium hot oil and in medium flame. Turn carefully for uniform frying. 

My Notes:

During Krishna Jayanthi celebrations, for my amma, preparing Seedai, both sweet and savoury , is a must.  It is prepared by default.  I continued the tradition or can say so as I had prepared and offered most of the times. 

Fine shredded coconut is dry fried and added to the sweet seedai dough. This is an option.

Either sesame seeds or cumin is used for savoury seedai. 

The most cautious step is to make sure the flour do not have any tiny specs of rice. Orlese the balls in oil will splutter and cause chaos and it is very dangerous. Secondly the cumin or sesame seeds should not have any impurities as well. 

Because of this  many ladies will have a second thought to prepare seedai. Easily bought from sweet shops. I heard the sweet shops in Chennai and other major cities, there is  special festive packs with seedai, murukku etc,, sold during Krishna Jayanthi and other festives with sweets accordingly.  Modern age demand and it is served. :)

But homemade seedai brings eating snacks  a whole new level of taste. 

Ladys finger stuffed stir fry பொதித்த வெண்டைக்காய் வதக்கல்

Ladys finger stuffed stir fry 

பொதித்த வெண்டைக்காய் வதக்கல்

Ingredients:

Lady'finger (medium size) ( சிறிய வெனண்டைக்காய் ) - 12 - 15

Big onion ( பெரிய வெங்காயம்) - 1 big

ginger ( இஞ்சி ) - a small piece

Curry leaves ( கறிவேப்பிலை) - 1 twig

Oil ( எண்னணெய்) - 2 tbsp

for stuffing ( பொதிப்பதற்கு)

Dry red chilli ( காய்ந்த மிளகாய்) - 2 or 3 

Coriander seeds ( தனியா) - 1 tbsp

Cinnamon stick ( பட்டை) - 1 small piece

Fennel seeds ( சோம்பு) - 1/2 tsp

Shredded Coconut ( துருவிய தேங்காய்) - 2 tsp

Fried channa dhal ( பொட்டுக்கடலை) - 2 tsp

Steps:

Dry roast all the ingredients for the stuffing except the fried channa dhal. Fine powder the ingredients in a mixer.

Chop off the head of the ladys finger and slit lengthwise , remove the seeds. Do not cut into two, keep the tail end intact.

Stuff each of the ladys finger with sufficient amount of the masala.. Brush a little oil on the outside of the vegetable and keep aside.

Powder the masala. Peel, wash and fine chop the onion and ginger.

In a flat pan, add a tablespoon of oil, saute the ginger and onion until flavourful. 

On another burner heat a flat  grid/ dosai kadai, spread the stuffed vegetable and let it roast. Turn to other side slowly without spilling the stuffing.

Transfer the vegetable to the sauted onion. Give a toss to coat uniformly. Let it saute for a minute.
Remove and serve hot. 

My Notes:

ladys finger is a favourite among many. It is a vegetable used in sambar, kulambu, vathakkal, pachadi etc..not to forget the north Indian style of "okra" preparation.

Trick is to cook without it being slimy.

My experience is to cook lady's finger fresh,without refrigeration.(It should not get the moisture.) Once refrigerated, it has to be kept outside overnight so as not to get that slimy mucus thing while cutting and cooking. Best is buy, wash and dry using the kitchen towel and allow it to air dry  before cooking. 

This preparation is a good combination for rice varieties,especially curd rice. For kids you can keep one or two pieces on a chapathi and roll. Fresh lady's finger wrap is ready. ;))

Being rich in dietary fiber and with many pertinent nutritional benefits, include ladys finger once a week in your menu. 

Deepavali Legiyam தீபாவளி லேகியம்

Deepavali Legiyam / marundhu

தீபாவளி  லேகியம் 

Ingredients:
Long Pepper Or Black pepper( கண்டந்திப்பிலி அல்லது மிளகு)  1/2 tsp
Black cumin seeds or Cumin seeds ( கருஞ்சீரகம் /  சீரகம்)  -  1/2 tsp
Oregano (ஓமம்)  - 1/2 tsp
Dry ginger ( சுக்கு)  - 1 inch
Coriander seeds ( தனியா)   - 1/2 tsp
Jaggery (வெல்லம்)  - 1/2 cup
Honey ( தேன்)   - 1 tbsp
Ghee / Clarified butter ( நெய்)  - 1 tsp

Pound the dry ginger into pieces and soak.
Clean and soak the raw spices for minimum 30 min

Drain the water from the spices and grind the spices into a fine paste.

In a heavy bottom pan, add the paste and the pounded jaggery. Bring it to boil

Let it boil on low to medium flame. Bubbles start to appear

Add a teaspoon of ghee and stir well. The legiyam will leave the sides and form a nice colour.

Finally add the tablespoon of honey, mix well. Switch off the stove. Allow it to cool in the pan and transfer to a dry container.

My Notes:

Deepavali, the festival of light, is all about sweets and savouries. But I have chosen this,considered as medicine, to post as deepavali special, deviating from all the delicacies prepared at home.

When my mentor, Jayanthi mami, casually shared this simple recipe I was tempted to prepare as I have not tried before.A combination of spices used which is usually used separately in various Indian dishes. A simple method to prepare your own legiyam for deepavali. Fresh and home made and done in a jiffy :))

I have fond memories of having homemade legiyam at my paternal grandparent' house. In those days this is the first thing given to all on deepavali day. Though we do not prepare and eat as many varieties of fritters and sweets as in a few decades ago,  still need this for the small portion of sweets and savouries we eat , as down through the generations our digestive system functioning has reduced.  

I could not get the long pepper and so have used black pepper instead.

Some people may dry roast the spices and make it as a powder for this recipe and also add a pinch of cardamom powder. I have omitted  cardamom as it will mask the original flavours of the spices. 

Whether dry roast and powder or soak and grind,choose a method but should try as these spices aids digestion and improves appetite, alleviates heartburn, indigestion and cold/ flum. So why not?

 Not only during deepavali, this should be given both to young and old occasionally for better immune and digestive system functioning. 

Half a teaspoon of each, when soaked and grounded will give a substantial portion for a family of 6 to have a teaspoon each. 

Have a spoon of legiyam and enjoy the delicacies to your heart content once a while. ;)