4.Semiya Kesari

Semiya is synonymous to payasam (sweet pudding). A lesser known and prepared form of vermicilli, is semiya kesari. The famed kesari (sheera) of South India is prepared using the humble ingredients of Rava (sooji), sugar and a generous amount of ghee. Another variation of this sweet dish, is to replace the rava with semiya. Different in texture and rich in flavor, this version of the kesari is definitely worth a try in a day and age, where ‘dheedeer'(quick) semiya is readily available in the market. May your kitchen and home be filled with the aroma of this wonderful and rich sweet dish!

Ingredients

Fried semiya(Vermicelli)— 1 cup

Sugar — 1 cup

Ghee — ½ cup

Cashew nuts — 1 tbsp

Raisins — 1 tbsp

Cardamom pwd — ½ tsp

Orange food colour — ¼ tsp

Hot water — 2 ¼ cup

Method

Heat 1 tbsp of ghee in a deep pan, fry the broken cashew nuts , add the raisins along the cashew nuts and fry ,remove and keep aside. In the same pan add 1 spoon of ghee and fry the semiya till you get a nice aroma. (be careful not to burn the semiya, so lower the heat and keep stirring.) now add boiling water to the fried semiya and stir well, keep stirring till the semiiya is cooked. Now add the sugar and stir, add the food colour. You will see that the sugar dissolves and there is lot of liquid in the pan, not to worry, keep stirring, it will take few minutes and slowly it will start turning into semi-solid consistency, now add the cardamom pwd and the remaining ghee, stir. once you see the semiya becoming thick and leaving the sides of the pan turn off the heat and add the fried cashew nuts and raisins. Delicious Semiya Kesari is ready.

3.Vendhiyam Rice

As mentioned in the earlier post, Vendhiyam Rice is a great combination for Ennai Kathrikai. Noor is based out of Thanjavur, one of the districts known for its temples and its heat. According to her, Vendhiyam Sor (rice) is a regular preparation during summers, as Vendhiyam(Fenugreek seeds) is the best coolant for the body and the stomach. Sharing this simple preparation that is a break from the regular rice preparations and is also scores equal and more points on the health scale.

Ingredients:-

Basmati rice — 2 cups (could be your choice of rice too)

Onion– 2 medium size

Tomato– 2 medium size

Fenugreek seeds– 1 table spoon

Salt– 1 ¼ teaspoon

oil+ ghee– 3 tablespoons

few curry leaves.

Method

Rinse the rice and leave the wet rice for 20 minutes ( for Basmati rice)

Heat oil and ghee in a deep pan. Add fenugreek seeds; when they turn light brown in colour add in the curry leaves and onion. Saute the onion till it becomes pink in colour. Now add the tomatoes, stir and cook for 2 minutes. Add water and salt. Bring the water to boil. Add the rice, stir and wait for it to a boil. Lower the flame; cover and cook until the rice is done. A sign that the rice is ready, is when you see each morsel of rice separated from each other. It shouldn’t stick.

Please note that the ratio of rice and water depends on the quality of rice.

METHI RICE

M R -1

M R-2

M R-3

M R-4

M R-5

Happy Cooking!

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2.Ennai Kathirikai

Around 16 years ago, my in-laws visited us in Dubai. My mother – in – law being a patient, we employed a full-time help for her. God was kind on me, as she(my help) not only turned out to be one of the best helps we’ve ever had, but also an excellent cook. Noor Jahaan, broke all inhibitions of religious and geographical differences and made some of the most delicious preparations that my kids till date relish. Ennai Kathrikai (Oil Brinjal), Mendhiya Sor (Fenugreek Rice) and Potato fry was an exquisite combo for the weekends. Here’s presenting you the recipe of Ennai Kathrikai and the enjoyable process of converting the not so likable vegetable into something lip smacking.

Ingredients: –

Small Brinjal– 10-12 nos

Tomatoes– 2 big size

Onion– 2 big size

Tamarind– small lemon size

Garlic– 5-6

Coriander powder– 1 teaspoon

Cumin powder– ½ teaspoon

Red chili powder– ½ teaspoon

Turmeric powder– ½ teaspoon

Salt– 1 teaspoon

Jaggery– 1 teaspoon

Oil– 2 tablespoons

Mustard seeds– ½ teaspoon

Few curry leaves.

Method: –

Wash the brinjal, dry wipe it. Cut the stem and slit it into four equal parts (not into separate pieces) , leaving the bottom intact. Soak it in water. Soak the tamarind in a glass of water. Grind together onion and garlic. Blend tomato into a puree. Heat oil in a wok. Add mustard seed; when they splutter, add the curry leaves. Now add the onion and garlic paste and fry for few minutes till the raw smell goes off. Add the tomato puree and stir well. Cover and cook for 5 minutes. Add the brinjal and stir. Add turmeric, coriander, cumin and red chili powder and stir. Add the tamarind pulp. Add salt and ½ glass of water. Cover and cook till the brinjals turn soft and you have a thick gravy.

Your ennai kathrikai is ready.

1.Malaadoo

The Story of my home’s Maa Laadoo

“Amamaaa…Maala Laadoo venum…”; my toddler grandson literally snatches it from my hand and runs away. In five minutes, he comes back with a sheepish smile, “one more venum.” And so continues the saga of Maalaado or Maa Laddo in my household. One of the simplest recipes, this particular form of ladoo, is specific to South India and consumes minimum time of preparation. Pottu Kadalai, sugar, ghee, kaaju and abundance of love, has ensured that my kids keep coming back to their Maa ka Ladoo. Follow my recipe as mentioned below and do drop in your thoughts, comments and suggestions. Happy Cooking!

MAA LADOO

Ingredient :-

Roasted gram(pottukadalai)— 1 glass

Sugar— 1 glass

Ghee– ¼ glass

Cardamom pwd— ½ teaspoon

Cashewnuts— 1 tablespoon(broken into pieces).

Method : –

Powder the roasted gram into a fine powder and sieve. Next powder the sugar and sieve. Add the cardamom pwd and mix well. Now heat 1 tablespoon of ghee and roast the cashewnuts, add this to the powder mixture and mix well. Now heat the remaining ghee till smoke comes out( don’t burn the ghee) and immediately pour it over the powder and mix it well with a spatula . When its warm and bearable to your hand make balls and enjoy the Maa Ladoo.