Ven Pongal ...Food for Gods- A short video

(Do click on the image to watch this video for the complete procedure)



Ven Pongal- The South Indian version of Khichdi is the ultimate comfort food  .....
This dish is made of easily available ingredients like raw rice and moong dal. It is seasoned with a dash of peppercorn and cumminseeds in hot oil or ghee.
It is traditionally served with chutneys/Sambar or Ghothsu.
The mild taste , in easy to digest,well cooked dish is suitable for people of all ages .
Maybe the Ven Pongal with its flavors ,taste and the aroma of hot ghee and .mild spices has made it the Ultimate food for Gods....No wonder Ven Pongal is regularly served as a Prasad in most of the South Indian temples in eco friendly cups called Dhonnai...

IDLI MILAGAI PODI .... ELLU MILAGAI PODI/இட்லி மிளகாய் பொடி...எள்ளு மிளகாய் பொடி ....A short video

  Here is a detailed video on how to prepare Idli Milagai Podi / Ellu milagai podi  at home....
 Do watch the video and give your valuable comments...

For the detailed recipe click on the link below...

Idli Milagai Podi

NARTHANGAI OORUGAI / CITRON PICKLE /NAARANGAI OORUGAI

Narthangai Oorugai/Citron Pickle is a healthy and tasty pickle....an accompaniment to the all time favorite "Thayir Sadham " in any Tamil Brahmin home...

Here is a sure fire,time-tested recipe for Narthangai Oorugai....

INGREDIENTS

• FIRM CITRONS-    6-8 
• GINGELLY OIL-      1-2 CUPS
• TURMERIC POWDER -1 TEASPOON
• CHILLY POWDER  - 3 -4 TEASPOONS
• MUSTARD SEED-1 TEASPOON
• FENUGREEK SEEDS -1 1/2 TEASPOON
• ASAFOETIDA POWDER -1 TEASPOON
• SALT TO TASTE - APPROXIMATELY 3/4 CUP

METHOD

• Wash and dry the citrons.
• Chop the citrons into small pieces.
• (Make sure you use a shallow bowl to hold the chopped citrons and the juice of the citrons.)
• Put the chopped citrons and the juice of the citrons in a clean and sterile glass or ceramic bowl with a lid.

• Now ,add 80% of the salt to the citrons .
• Mix well with a clean spoon/spatula.
• Keep the bowl covered .
• Preferably, leave the bowl in  direct or indirect sunlight for a week.
• Stir it once or more every day for a few hours at least ,for a week.
• (Make sure you use a clean and dry spoon/spatula to stir it.)

• After 7 days,the salt and the juice of the Narthangai mixes well and become a thick fluid that coats the cut Narthangai.
• The chopped bits would have softened a bit.

• Now,heat the oil in a broad,heavy bottomed kadai/pan.
• When the oil is hot enough,splutter the mustard seeds and fenugreek .
• (Alternately you can add dry roasted and powdered fenugreek too while cooking)

• Add the Citron salt mix to the pan.
• Now add the turmeric and chilly powder.
• Cook well while stirring constantly.
• Cook till it evaporate and leaves the sides of the pan.
• Now,add the remaining salt to taste.
• Add the asafoetida powder .
• Remove from heat.

• Store in sterile bottles.
• Keeps good for a year.

It tastes divine with good old curd rice,idlis,dosas and upma too.

ORANGE PEEL KUZHAMBU /ORANGE THOL PULI PACHIDI

We all rave about the benefits of Oranges....
But we do not have a second thought before dumping the orange peel....
After knowing about the benefits that the humble orange peel has,
and after tasting this simple and tasty dish you will never throw the peel away....

Orange peel also contains considerable amounts of 

calcium, copper, magnesium, vitamin A, folate and 

other B vitamins and dietary fiber. 

They have an intense orange and bitter flavor, but the 

latter is often a clue that a food is healthy; the bitter 

taste is the result of the many flavonoids that orange

 peels contain.

INGREDIENTS

• CHOPPED ORANGE PEEL -1 CUP
• TAMARIND-1 INCH BALL
• JAGGERY -1 TEASPOON
• SAMBAR POWDER -1/2 TEASPOON
• GREEN CHILLIES-3
• DRY RED CHILLIES-3
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/2 TEASPOON
• FENUGREEK SEEDS-A BROAD PINCH
• TURMERIC POWDER-1/4 TEASPOON
• ASAFOETIDA- A BROAD PINCH
• CURRY LEAVES-FEW
• OIL -3 TEASPOONS
• SALT TO TASTE

INGREDIENTS

• Heat the oil in a pan.
• Splutter the mustard seeds,urad dhal ,red chillies and fenugreek seeds.
• Add the curry leaves ,slit green chillies and chopped orange peel.
• Saute well for 2 to 4 minutes in medium heat.
• Now add the tamarind extract .
• Add the sambar powder,turmeric powder and salt to taste.
• Boil well till the orange peels are done well.
• Now add the jaggery and let it simmer for a while.
• Add a dash of asafoetida .Remove from heat.
• Serve with hot rice.
• It tastes great when had as an accompaniment for curd rice.
• It has a hot,sour,bitter and sweet tang which makes the dish unique.

This is a typical Tambram dish which is not found in any restuarant menu...

Using gingelly oil enhances the flavor of this unique dish.

How to make a spongy and lacy Aappam- A short video

Appam/appam/Palappam is a very famous and tasty breakfast of Kerala and parts of Tamilnadu.
 Preparing Appam is an art .
Soak together one cup of raw rice and one cup of boiled rice for 4 hours. Drain and rinse well. Grind them along with a cup of grated coconut to a smooth paste in a wet grinder.  Add salt to taste. Keep aside for 8 hours. 
Now,add a teaspoon full of Soda bicarbonate and stir well.
Keep aside for 15 minutes or till it froths well.
Now the batter is ready for making Appams.


And now....
Follow the video and make the Aappam....

WHAT CHENNAI EATS.....A SLIDESHOW

We Chennaiites are a whole lot of

die hard foodies...

But we have our unique preferences

(maybe that's what make us unique too!!!)

Have a look at my small slideshow 

on what Chennai eats....which I have posted

in my new YouTube channel....

Do give your valuable comments 

and subscribe to my channel too....

VENDAIKKAAI MORE KUZHAMBU /LADIES FINGER KADHI (SOUTH INDIAN STYLE)

Here is an easy to prepare ,tasty More Kuzhambu which is a refreshing change from the regular tamarind based South Indian Sambars and Kuzhambus.....

INGREDIENTS

• LADIES FINGER -10
• THICK CURD (slightly sour) -3 -4 cups
• GRATED COCONUT -1/2 cup
• TOOR DHAL - 1 Tsp
• GREEN CHILLIES -4
• TURMERIC POWDER -1/4 Tsp
• OIL -4 Teaspoons
• MUSTARD SEEDS -1/4 Teaspoon
• URAD DHAL -1/2 Teaspoon
• CURRY LEAVES -Few
• SALT TO TASTE
• ASAFOETIDA  POWDER -A little

METHOD

• Cut Ladies fingers into 1 inch pieces.
• Soak Toor Dhal in warm water for 15 minutes.
• Heat the oil in a heavy bottomed pan.
• Splutter the mustard seeds and toor dhal.
• Now add  the cut ladies finger and stir fry over slow heat till well cooked or evenly roasted.
• Grind together the soaked toor dhal,coconut ,chillies and a little water in a mixer to a smooth paste.
• Beat the curd with turmeric and salt to taste.
• Now,add the curd and ground coconut paste to the stir fried ladies fingers.
• Simmer on low heat till it just starts to bubble.
• Add asafoetida and curry leaves and remove from heat.
• If you like,season with a few fried red chillies and a little roasted roasted fenugreek seeds.

Serve with hot rice with fried pappadams and vegetable poriyals of your choice.

SIMPLE POTATO PODIMAS / EASY URULAIKIZHANGU PODIMAS

Here is a simple Potato side dish which needs minimum ingredients and can be prepared in a jiffy with absolutely no fuss....

And mind you...it is a healthy ,low fat dish too!

Though there are many Potato curries ,this one is  my all time favorite...

INGREDIENTS

• POTATOES-1/2 Kg
• GREEN CHILLY- 3 - 4
• GRATED COCONUT -1/2 Cup
• MUSTARD SEEDS -1/4 Tsp
• URAD DHAL -1 Tsp
• OIL -3 Tsps
• CURRY LEAVES -Few
• SALT TO TASTE

METHOD

• Wash and clean the potatoes.Cut into halves or quarters depending on their size.
• Pressure cook till just done.
• Drain.
• Peel the potatoes and crumble them coarsely.
• Heat the oil in a pan.
• Fry the mustard seeds and urad dhal.
• Saute the chopped green chillies.
• Now add the crumbled potatoes  and salt to taste.
• Stir well and cook for a few minutes.
• Add the grated coconut .Stir well.
• Add the curry leaves and garnish the dish.
• Serve hot with hot rice,sambar,rasam or curd rice.

#  If you wish,you can season the dish with a broad pinch of asafoetida or a teaspoon of lime juice.

PALADA PRADHAMAN

Here is a heavenly dessert fit for the Gods and you too...

It is Palada Pradhaman , a milk based kheer unique to God's own country- Kerala.

No Sadya (Festive meal) is complete in Kerala without a liberal helping of Palada Pradhaman...

The traditional Palada preparation is rather laborious - it involves a lot of soaking,grinding and steaming while preparing the Ada but with the availability of Instant ada over the counter in any good departmental stores,preparing this pradhaman has become very easy.


INGREDIENTS

• FULL FAT MILK -2 LITERS
• READY TO COOK PALADA -1 1/2 CUPS
• SUGAR -2 CUPS 
• POWDERED ELAICHI -1/4 TEASPOON
• CASHEW NUTS FRIED IN GHEE -1 TABLESPOON

METHOD

• Soak the ada in water for 10 minutes.
• Boil the ada in water till they are cooked to a tender consistency.
• Meanwhile ,boil the milk ,stirring continuously ,till it is reduced to 2/3 of it's original volume.
• Drained the cooked adas. Cool well in cold water.Drain.
• Add the adas to the boiling milk and cook continuously for 5 more minutes.
• Bring to a simmer.
• Add the sugar and elaichi powder.
• Remove from heat.
• Garnish with fried cashew nuts (preferably broken bits).
• Serve hot or after it is cooled.

VAAZHAIKAI KARAMANI SAMBAR /RAW BANANA COW PEAS SAMBAR

Here is a wholesome and tasty sambar for you...

INGREDIENTS

• RAW BANANAS(Cubed) - 2
• KARAMANI -1 Cup
• TAMARIND -1 1NCH BALL
• BOILED TOOR DHAL -1/2 CUP
• GRATED COCONUT -1/2 CUP
• DRY RED CHILLY -5
• CORIANDER SEEDS -2 TEASPOONS
• CHANNA DHAL -1 TABLESPOON
• TURMERIC POWDER-1/4 TEASPOON
• OIL -1 TABLESPOON
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL -1/2 TEASPOON
• ASAFOETIDA POWDER -FEW PINCHES
• SALT TO TASTE 
• CURRY LEAVES -FEW

METHOD

•  Peel and cube the raw bananas.
• Boil it till done in the tamarind extract to which salt and turmeric powder is added till the banana cubes are soft.
• Pressure cook the karamani till done.(Soak for an hour if required.)
• Heat a teaspoon of oil.Roast the red chillies,channa dhal and coriander seeds till golden.
• Grind the roasted items and coconut to a thick paste with enough water.
• Add the cooked toor dhal  and ground paste to the sambar.
• Add the cooked karamani to the boiling sambar.
• Add enough water to get a reasonably thick but pouring consistency.
• Simmer for a few minutes.
• Add  the asafoetida powder.
• Splutter mustard seeds and urad dhal in hot oil and add to the sambar.
• Garnish with a sprig of curry leaves.
• Serve hot with rice,vegetables and fried appalam.

AVARAIKAI PORIYAL / BROADBEANS CURRY

A simple and tasty ,wholesome poriyal/ vegetable curry ...a fitting accompaniment to any South Indian meal...

INGREDIENTS

• AVARAIKAI (broadbeans)- 250 grams
• GRATED COCONUT - 1 CUP
• DRY RED CHILLIES -4 - 6
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL -1 TEASPOON
• CURRY LEAVES -A FEW
• OIL -2 TEASPOONS
• SALT TO TASTE

METHOD

• Wash,pat dry, devein and cut the avaraikai into thin strips
• Boil till done.
• Heat oil in a pan.
• Splutter the mustard seeds,urad dhal and red chillies.
• Now add the drained avaraikai  and saute well.
• Add salt to taste and cook for a few minutes.
• Garnish with coconut and curry leaves.
• Serve hot with  rice,sambar or rasam.

VELLA AVAL / SWEET POHA

Here is a tasty and simple dessert straight from my Grandma's kitchen....

It is delicious and filling and  can be prepared in less than 15 minutes...

This dessert is a tasty and healthy alternative to the modern day pastries ...

Usually it is prepared on Gokulashtami /Sri Krishna Jayanthi / Janmashtami day and offered to Lord Sri Krishna  to symbolically remind us of Kuchela's offering aval to Sri Krishna who partakes it happily and showers Kuchela with wealth, joy and prosperity...

INGREDIENTS

• AVAL /RICE FLAKES /POHA-2 CUPS
• POWDERED JAGGERY-1 3/4 CUP
• POWDERED ELAICHI-1/4 TEASPOON
• GRATED COCONUT -1 CUP
• GHEE-3 TABLESPOONS
• FRIED CASHEW NUTS-  8 - 10

METHOD

• Dry roast the aval in a kadai for a minute.
• Powder it coarsely for 1/2 a minute in a mixer.
• Soak the powdered aval with just enough water  for 7-8 minutes if the aval is the hard variety.(If it is the thin aval this stem may be skipped  or you may soak it for just 30 seconds).

•  Heat the powdered jaggery  with just enough water cover it.
• Dissolve and boil till you get a nice aroma .

• Now ,add the soaked aval and grated  coconut to the jaggery syrup.
• Continue stirring till the syrup is absorbed and it leaves the sides of the pan.
• Now add the elaichi and fried cashew nuts and garnish.
• Serve hot or a little cool.

• This dessert is usually home made of offered in temples and is not usually available in restaurants or sweet shops.

MANGO PACHIDI /SWEET AND SOUR MANGO CURRY/MAANGAI PACHIDI

Here is one of my favorite recipes straight out my Grandmother's recipe file....

It is the all time favorite Maangai pachidi....As kids  this used to be one of our lunchtime favorites and we treated it as a main course rather than a side dish/accompaniment. 

Still ,this dish brings loads of happy childhood memories ,especially summer time memories ,along with its unique taste.

Usually ,raw mangoes on the verge of ripening are used to prepare this dish.

The easily available KILI MOOKU MAANGAI is best suited for this dish.

This is an authentic TamBrahm dish and is not available in restaurants.


INGREDIENTS

• MANGO- 1 CUP(Peeled and cubed)
• TAMARIND -1 CM sized ball
• TURMERIC POWDER-1/4 TEASPOON
• SLIT GREEN CHILLIES-3
• CURRY LEAVES-FEW
• MUSTARD SEEDS-1/2 TEASPOON
• JAGGERY- 2 -3 TEASPOONS
• ASAFOETIDA- A PINCH
• OIL-2 TEASPOONS
• SALT TO TASTE

METHOD

• Peel and cube the mango into 1 inch pieces.
• Remove the pulp of the tamarind by soaking it in a glass of warm water.
• Heat oil in a pan.
• Splutter the mustard ,green chillies and curry leaves.
• Add the mango cubes.
• Saute for a minute.
• Add the tamarind extract,salt and jaggery .
• Bring to boil.Cook till the raw smell of tamarind goes away  and the mango cubes are slightly soft and it gets a sheen.
• Add a little water if needed.
• Add the asafoetida powder and remove from heat.
• Serve hot with rice,Kootu/Poricha kuzhambu,Appalam etc.

OLAN

INGREDIENTS

• ASH GOURD
• (POOSANIKAAI)          -1/2 KG
• PUMPKIN
• (PARANGIKKAI)           -1/4 KGCOW PEAS
• (KAARAAMANI)           - 1/2 CUP
• GREEN CHILLIES          - 6
• DILUTED COCONUT
• MILK                               -2 CUPS
• THICK COCONUT
• MILK                               - 3 CUPS
• COCONUT OIL              - 3 TEASPOONS
• SALT TO TASTE
• CURRY LEAVES  FOR GARNISHING

METHOD

1.SLICE ASH GOURD AND PUMPKIN INTO THIN 1  - 1 1/2 INCH SQUARES.
2.PRESSURE COOK THE COW PEAS.
3. COOK THE ASH GOURD AND PUMPKIN SEPRATELY IN THIN COCONUT MILK
(2 ND EXTRACTION) TILL DONE.
4.MIX THE COOKED VEGETABLES ,COW PEAS,SLIT GREEN CHILLIES ,SALT TO TASTE AND SIMMER WELL. ADD THE REST OF THE THICK COCONUT MILK AND SIMMER FOR A MINUTE.
5.ADD THE CURRY LEAVES AND COCONUT MILK.
6. ADD THE COCONUT OIL.STIR WELL.REMOVE FROM HEAT.
7.SERVE HOT WITH RICE  AS A SIDE DISH.

# THIS IS A VERY POPULAR DISH IN KERALA- ESPECIALLY, IN  PALGHAT CUISINE.

# THOSE WHO WANT A SMALL VARIATION -CAN ADD JUST ASH GOURD OR EVEN SOME SLICES OF RAW  PINEAPPLE ALONG WITH ASH GOURD.