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...

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....

MILAGU KUZHAMBU

Here is another dish from my Grandmother's kitchen....

A simple hot and tangy curry -a perfect tasty and healthy dish ....

Just mix a ladle full of this hot Milagu kuzhambu with hot rice and a dollop of ghee...

Have a few mouth fulls and see your cough,cold and body ache vanish in a jiffy....

A toasted papad is a perfect combination for this dish....

This is another authentic TamBrahm dish which is not easily available in restaurants ....

INGREDIENTS

• TAMARIND- A SMALL LIME SIZED BALL
• MUSTARD SEEDS-1/4 TEASPOON
• PEPPERCORNS-2 TABLESPOONS
• URAD DHAL-11/2 TEASPOONS
• TURMERIC POWDER-1/4 TEASPOON
• ASAFOETIDA POWDER-1/4 TEASPOON
• SALT TO TASTE
• CURRY LEAVES -A SPRIG
• SESAME OIL-1 TABLESPOON

METHOD

• Heat the oil in a kadai.
• Heat the oil .Fry the peppercorns and urad dhal.
• Drain and cool. Reserve the oil for further use.
• Powder them coarsely.Keep aside.
• Soak the tamarind in warm water and extract the pulp .
• Heat the oil.Splutter the mustard seeds.
• Add the tamarind extract and bring to a boil.
• Add turmeric powder ,salt and the pepper/dhal powder.
• Add some more water ,of needed.
• Let it boil well till it thickens slightly.
• Add the curry leaves and asafoetida.
• Simmer for a minute and remove from heat.
• Serve hot  with hot rice .

KARUVADAAM VATTRAL KUZHAMBU

Here is another tangy,spicy kuzhambu from my grandmother's kitchen ....

It is prepared in less then 10 minutes as it needs no veggies at all...and it is a lifesaver when there is an unexpected guest or you suddenly discover that your vegetable tray in your fridge is 
empty !!!

Usually all South Indian households stock an array of appallams,vadams ,vattrals  and karuvadaams  at home....

Lucky are we -

they are available off the shelf...and we need not slog on sweltering hot summer months preparing these delicacies for the rainy day....

INGREDIENTS

• KUZHAMBU KARUVADAAMS-2 CUPS ( 15-20)
• TAMARIND -1 SMALL LIME SIZED BALL
• SESAME OIL-1/2 CUP
• SAMBAR POWDER-1 1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• DRY RED CHILLIES -3-4
• CHANNA DHAL-1/2 TEASPOON
• FENUGREEK SEEDS-1/2 TEASPOON
• ASAFOETIDA POWDER-1/4 TEASPOON
• SALT TO TASTE
• CURRY LEAVES - A FEW SPRIGS

METHOD.

• Soak the tamarind in 2 cups of hot water and extract the pulp.
• Heat a teaspoon of the oil.
• Splutter the mustard seeds. Fry the urad and channa dhal,red chillies  and fenugreek seeds .
• Add the tamarind extract and bring to a simmer.
• Heat the rest of the oil .Fry the Kuzhambu karuvadaams on medium heat till they turn slightly reddish.(Take care not to over fry them or under cook them).
• Add the fried karuvadaams,turmeric powder ,sambar powder  and salt to the simmering tamarind extract.
• Add some more water.
• Boil well till it thickens slightly (approximatey 5 minutes)
• Now add the asafoetida powder.
• Add curry leaves and garnish.
• Serve hot with steamed rice and fried appalams .
• These Karuvadaams cooked in kuzhambu soak up the liquid and the kuzhambu thickens soon.So add the fluid keeping that in mind.
• The kuzhambu karuvadaams are great when eaten along with plain curd rice.

KARA APPAM / KUZHI PANIYARAM

This is a tasty and easy any time snack which can be prepared effortlessly with easily available ingredients...

INGREDIENTS

DOSA / IDLI  BATTER      -3 CUPS
RICE FLOUR                      -1/2 CUP
CHOPPED ONIONS           -1 CUP
GREEN CHILLIES               - 4 -5
CURRY LEAVES                 -FEW
SALT TO TASTE
OIL FOR DEEP FRYING


METHOD

1.MIX THE CHOPPED ONIONS,RICE FLOUR,SALT AND CHOPPED CHILLIES
WITH THE DOSA BATTER.
2.HEAT A KUZHIPANIYARAM /APPAM MOULD AND FILL IT UP TO 3/4  WITH OIL.
3.IN THE HEATED MOULD SPOON IN THE MIX AND DEEP FRY TILL GOLDEN BROWN.
4.TURN THE APPAMS / PANIYARAMS  IN THE OIL AND BROWN THEM EVENLY.
5.USE UP ALL THE BATTER IN THE SAME FASHION.
6.DRAIN. SERVE HOT WITH CHUTNEYS OF YOUR CHOICE OR TOMATO SAUCE.

# FOR A CHANGE ,YOU CAN ADD CRUSHED GARLIC PODS TO THE BATTER,
#THIS IS A SELLOUT ON A RAINY DAY OR A COLD EVENING...



http://cuisinedelights.blogspot.in/2012/03/spotlight-lunchbox-ideas-announcement.html?showComment=1332839401812#c1715510409594320427

http://theworldaccordingtorujuta.blogspot.in/2012/03/announcing-kids-delight-easy-to-make.html

http://tasteofpearlcity.blogspot.in/2012/03/any-one-can-cook-series-45.html