Another passion of mine is Jewellery crafting, an art thought by my Guru – my Mother. Diwali is a festival of lights. Time to dress up with new clothes and accessories. So here’s some of the Jewellery hand crafted me, up for grabs!
Raw rice – 1 cup
Jaggery – 1 cup
Cardamom powder – 1/4 tsp
Ghee – 1tbsp
Soak rice in water for 2 hours. Grind the rice first and then add the jaggery to the rice paste and grind together. The batter should be thicker than a dosa batter. Add cardamom and ghee. Heat the appam pan / paniyaram pan. Add ghee / oil in each hole. When the ghee /oil is warm pour a full spoon of batter. When its cooked on one side turn it and cook the other side. Remove appam and enjoy sweet appam. Use a wooden skewer to turn and remove the appam.( If you are using jaggery that has impurities, first mix together jaggery and water, heat it, strain the impurities and then grind rice with this jaggery water.)
An instant and quick snack. Ingredients: – Poha-1 cup, dhaniya seeds—1 teaspoon, sauf –1 teaspoon, ajwain—1/4 teaspoon, curd—2 tablespoons, fresh dhaniya and salt. Method Wash and soak the poha for 2 mnts, drain the water. Coarsely powder dhaniya seeds, sauf and ajwain, mix these powder to the poha. Add the coriander leaves, salt and curd and mix well. Heat oil in a kadai , make small balls of the mixture and deep fry the balls. Poha Kunik is ready.
Ingredients Rajam — 1cup Coconut pieces — 2 tbsp Sesame oil —- 1 tbsp Curry pwd — 1 tsp Salt — 1/2 tsp Mustard seeds — 1/2 tsp Dry red chilli —- 2
Method Soak rajam for 5-6 hrs. Pressure cook the rajam. Heat the oil, add the mustard seeds when they crackle add the red chillies pieces. Add this to the cooked rajam. Add salt ,coconut pieces and curry pwd. Stir everything together. Cook the the water is observed. Rajam Sundal ready.
VENDAKKAI – KATHIRIKAI PACHADI
PACHA PAYARU PORIYAL /PODUTHUVAL
Adding one more rasam recipe to the blog. Here, the main difference is the Rasam Powder.
Dry fry the below ingredients and powder it.
Dhaniya — 1 cup
Dry chili — 1/2 cup
Jeera —- 1 tbsp
Pepper—- 1 tbsp
Tuvar dal —- 2 tbsp
Methi —- 1/2 tsp
Mustard —- 1/2 tsp
Toor Dal — 1/4 cup Tamarind —- Lemon size Tomatoes —– 2 Turmeric pwd —- 1/4 tsp Salt —– 1 tsp Asafetida —- 1/4 tsp Jaggery —– 1 tsp Mustard seeds —- 1 tsp Cummin seeds —- 1/2 tsp Ghee —- 1 tsp Few curry leaves
METHOD Pressure cook the toor dal. Soak the tamarind in water. Cook 2 medium size tomatoes in tamarind water adding salt, turmeric powder, asafoetida,jaggery and rasam powder. Add the cooked toor dal after 5mnts . Heat ghee in a pan ,add the mustard seeds, when they start cracking add the cumin seeds and curry leaves. Pour this over the rasam .
Ingredients Capsicum, brinjal, Red pumpkin — 1 cup Toor Dal —- 3/4 cup Tamarind —- Lemon size Coconut —- 1/2 cup Channa dal —- 2 tbsp Coriander seeds —- 1 tbsp Fenugreek seeds —- 1/4 tbsp Dry red chilli —- 4 Mustard seeds —- 1/4 tbsp Turmeric pwd —– 1/4 tsp Salt —– 1 1/2 tsp Asafetida —– 1/4 tsp Oil —– 4 tbsp Few curry leaves. Optional Jaggery —– 1/2 tbsp.
Method Wash and cook the toor dal in a pressure cooker. Soak tamarind in water. Cook the cut vegetables in tamarind water along with turmeric,salt,asafoetida and jaggery. Heat 3 tbsp oil and fry channa dal, coriander seeds ,fenugreek seeds and red chillies. Grind the fried ingredients with coconut into a paste. Once the vegetables are cooked add the cooked dal and coconut paste, add extra water to get correct consistency. Boil the sambar for 2-3 minutes and put off the heat. Heat the remaining oil,add the mustard seeds, when they crackle add the curry leaves and add this to the Sambar. Enjoy hot sambar with rice, idli, dosai or any other tiffin.
A simple side dish for any kootan.
Ingredients Pachai payaru —- 250gms Coconut —– 2-3 tbsp Green chili —– 1 Sesame oil —– 2 tbsp Mustard seeds —– 1/2 tbsp Urad dal —– 1/2 tbsp Turmeric pwd —— 1/4 tsp Salt —– 1/2 tsp
Method Cut the payaru into small pieces. Wash them. Heat oil in a pan add the mustard seeds and urad dal,when the mustard seeds crackle, add the payaru, add the turmeric and salt, give a stir, cover and cook in low heat. Add green chili to the coconut and blend it together. Once the payaru is cooked add the coconut mixture, give a stir and put off the heat. Your Payaru poriyal is ready.
A side dish with coconut, and easy to make.
Raw banana — 2 Chena / Yam —- 2 cup / 150gms Coconut oil —— 3-4 tbsp Dry red chilli —- 2 Turmeric pwd —- 1/4 tsp Salt —- 3/4 tsp
Method Peel / remove the skin of the raw banana and chena and cut into small cubes. Immerse the cut pieces till you use it otherwise it would get discolored. Add turmeric pwd and salt to the vegetables and pressure cook for 2 whistles Heat a pan with oil, add the broken red chili. Now add the cooked vegetables, give a stir. Fry the vegetables in low heat for about 5mnts, stirring in between. Enjoy chenai-vazhakkai mezhukkupuratti.