Hyderabadi Colocasia/Arbi Roast

How to make Hyderabadi Colocasia/Arbi Roast (Fried & No fry method)

                      

            Colocasia, Arbi, Taro, Seppankizhangu are just a few ways to call this tasty tuber. This is an easy and delicious side with masala coated cubes of Arbi. Although this recipe calls for frying the colocasia, scroll down all the way to see the no-fry method using the same ingredients for a low-calorie version without compromising on flavor. This Nawabi cuisine recipe is from chef Venkatesh Bhatt. I have given his exact recipe as well as my version of the low-calorie, no fry recipe here. You can try both versions or just pick your style & go with it. 

Ingredients:

4 to 6 whole Seppankizhangu/Colocasia

2 slit green chilies

Coriander powder - 1/2 Tbsp

Turmeric powder - 1/4 Tbsp

Chili powder - 3/4 Tsp

Tamarind water - 1/4 Cup

Salt to taste

Cumin seeds/Jeera - 1/2 Tsp

Garam masala powder - 1/2 Tsp

Ghee/Clarified butter - 2 Tsp

Oil - as needed

Chopped Coriander leaves - for garnish

Stovetop Directions:

• Boil colocasia immersed in water for 15 minutes or pressure cook for two whistles. Let cool, peel the skin & make cubes of the desired size.
• Fry the colocasia cubes in hot oil until crisp & forms a golden brown crust. Remove from oil onto an absorbent paper.

• Heat 2 Tbsp of oil on medium heat in another pan, add cumin seeds, green chilies, coriander powder, chili powder, turmeric powder, garam masala powder and saute until the raw smells disappear. Now add the tamarind water, let simmer until it is cooked & thickened. Finally, add the fried colocasia give it a toss, drizzle some ghee & let roast (opened) for a few minutes on low heat.

• Remove from heat & garnish with chopped coriander leaves. Serve with your favorite meal platter & enjoy.

No-Fry Arbi Roast Method -

• For the low-calorie (no fry) version of the recipe - Boil/cook the colocasia until soft, peel & cube into medium pieces. Skip the frying part. Heat 3 tbsp of oil in a pan, add cumin seeds, chopped onion (optional), coriander powder, chili powder, turmeric powder, garam masala powder and saute until the raw smells disappear. Now add the tamarind water, let simmer until it is cooked & thickened. Finally, add the cubed colocasia give it a toss, drizzle some ghee & let roast (opened) for a few minutes on low heat. Remove from heat & garnish with chopped coriander leaves. Serve with your favorite meal platter & enjoy.

           Sharing this recipe with my fellow bloggers at Valli's CCC# 55: May Week 3. Do check out the other recipes at CCC.

Broken Wheat Tomato Dosa (No Fermentation Required)

How to make Broken Wheat Tomato Dosa

         How many times have you heard whining & complaining from your family members when they hear that they will be served the ever so popular Upma for breakfast/dinner? I was fed up with hearing all the whining (majorly coming from the man of the house) and sang 'Hallelujah' when I came across this recipe to use up the bag of broken wheat that was sadly sitting in my pantry. Thanks to Mrs. Revathi Shanmugam cookbook for this quick no fermentation recipe. 

         I so wanted to deform the broken wheat into an unrecognizable batter before the big baby got home for dinner, but there he was staring into the bowl of soaked broken wheat & making a face which meant that he was even more afraid of the rawa now :)

         This dosa stayed soft for a few hours (with use of oil) and can be packed for kids lunches too. Sharing this easy, healthy & tasty recipe with my friends at SriValli's CCC# 54: Feb -- Week 4.

Soaking time - 1 hour

Fermenting time - None 

Serves - 2 to 4 

godumai rawa/broken wheat - 1 cup

thakkali/tomatoes - 2 no:s

green chilies or dry red chilies - 2 no:s

inji/ginger - 1 inch long

karivepillai/curry leaves - a sprig (optional)

kothamalli/coriander leaves - as per taste

salt to taste

oil as required to make dosa

Method:

• Soak the broken wheat in enough water for about an hour. 
• In a blender/grinder add the ginger, chilies, curry leaves, coriander leaves and tomatoes and grind to a fine puree. If you have room add drained rawa to the puree & grind to a medium fine consistency. (by following this way, we can avoid adding more water for grinding). If you need to grind the wheat rawa separately, only use minimal water as needed so the dosa batter doesn't become too runny. Add salt to taste & transfer batter into a container.

• Heat a tawa/pan on medium high & pour a laddle full of the batter & make a circular dosa as thin as possible. Drizzle a few drops of oil around the edges & cook for a minute & flip it over to cook the other side for a few seconds and enjoy with your favorite side. Enjoy the dosas with Potato Masala, Chutney varieties, Sambhar or Milagai podi.

Inji Kara kuzhambu

How to make Inji Kara Kuzhambu (ginger in spicy tamarind sauce)

         On a cold rainy day, many of us crave for some spicy comfort food. Our morning started with snowflakes, changed into sleet & then rain. So, I decided to make this recipe from my recipe diary ( a recipe noted from a TV show years ago). The lady mentioned that the recipe was originally from Pondicherry(Puducherry), located in the southern part of India.

        Serve it with hot steamed rice, and appalam/papad or chips and you have a zesty meal to make you feel warm & fuzzy on any given day. It is a spicy dish, so go easy & drizzle some sesame oil on your rice to make it even tastier.

Ingredients:

Servings: about 4

nalla ennai/sesame oil - 2 tbsp

poondu/garlic - 5 pods

perungayam/asafoetida powder- 1/4 Tsp

manja thool/turmeric powder - 1/4 tsp

Puli/Tamarind - 1" sized ball soaked in water & strained with minimum amount of water

vengaya vadagam - 1 tbsp

karivepilai/curry leaves - 1 sprig

salt to taste

vellam/jaggery - 1 tbsp, powdered (optional)

coriander leaves - optional

Ingredients for the masala:

nalla ennai/sesame oil - 2 Tsp

Group 1
milagu/black pepper - 1tsp
Jeerakam/cumin seeds - 1 tsp
milagai/dry red chilies - 5 no:s

Group 2
poondu/garlic - 5 pods
inji/ginger - about 2 inches, sliced

Stovetop method:

For the masala - 

• Heat a pan/kadai with a tsp of sesame oil, add group one ingredients & saute in oil until crisp & aromatic. Transfer contents to the mixie/blender jar & let cool for a couple of minutes.
• Reheat the pan, add group 2 ingredients & saute on medium-low heat until well roasted & soft.
• Powder roasted group 1 ingredients finely & then add sauteed group 2 ingredients & run the mixer/blender for a couple of seconds to make a coarse paste.

To make the kuzhambu -

• Heat oil in a kadai/pan, add asafoetida powder, vengaya vadagam & let it fry until crisp. Add few curry leaves & garlic pods - saute until garlic is golden brown & cooked soft.
• Using a little water, wash the mixie/blender & add the ground masala to the kadai, pour the strained tamarind water, add turmeric powder, salt & jaggery(if using). Let simmer for a few minutes on low heat.

• Check seasoning, drizzle some sesame oil on top and turn off the heat.
• Serve with steamed rice & papad/chips. Can also be eaten with paruppu podi or Karivepillai podi.

Sharing this tangy recipe with my fellow bloggers at SriValli's CCC Feb #53 -- Week 1.

Mangai Sadham / Mango Rice

How to make Mango Rice/Mangai Sadham

            Manga sadham/Mango rice is one of the lip smacking rice of the south. This recipe brings back nostalgic childhood memories. Sneaking up to the terrace when the adults are busy taking an afternoon nap - find the biggest green mango that you can reach - pluck - take a bite - wait for it & make a sour face literally. On other occasions, it would be sliced and sprinkled with salt & paprika for a sour & spicy treat.

            The sourness of the rice will depend on how sour your mango is.  Serving this with Karivepillai thayir pachadi a.k.a Curry leaves raitha. The two flavors play well together.If you are a skeptic about the combo, try it before you dismiss the idea. 

Ingredients for 4 servings

1 large unripe/green mango
1 cup uncooked rice, cooked but not mushy
2 tbsp sesame oil
1/2 Tsp, chili powder
2 dry red chilies, broken
1 teaspoon mustard seeds
a pinch of asafoetida powder
a sprig of curry leaves
1/4 Tsp turmeric powder
1/4 Tsp roasted & powdered fenugreek seeds (optional)
Salt to taste

Stove top method:

•  Fluff the cooked rice gently, mix in a tbsp of sesame oil & spread the rice on a plate and let it cool. 
• Grate the mango, peeled or unpeeled.Heat remaining oil in a pan and when it's hot, add mustard seeds and fry for 30 seconds.Add curry leaves, dry red chilies and asafoetida powder cook for a minute. Add turmeric powder, fenugreek powder (if using),  grated mango, salt, and cook for a few minutes on medium heat, until the raw smell of the chili powder is gone.
• Turn off the heat, add the cooled rice and mix gently. Check seasoning & serve with papad & curry leaves raitha.

Cabbage Masala Poriyal

How to make Cabbage Masala Poriyal

              Continuing with last week's theme (cabbage), here is another spicy accompaniment for your Indian platter; be it with roti or rice. The speciality of this dish is in the ground masala with peppercorns, red chillies, coconut, cumin & coriander. You can substitute the channa dal with toor dal, if you like. Also, the same recipe can be used to make a dry curry or a kootu/wet curry according to your needs. I have tried both varieties & they are both excellent. You can check out other recipes that use cabbage as a main ingredient here. Sharing this delicious recipe with my fellow bloggers at CCC # 43 April Week 1. 

Ingredients for 4 servings -

finely cut cabbage - 3 cups

chopped onion - 1 no:

boiled kadalai paruppu/channa dal -1/2 cup

tamarind paste - 1/4 tsp

salt to taste

cumin seeds - 1/2 tsp

jaggery - 1 tsp (optional)

oil - 2 tbsp

curry leaves - a sprig

Grind together -

dry red chillies - 2 no:s

fresh/frozen grated coconut - 3 tbps

coriander seeds - 2 tsp

cumin seeds - 1 tsp

black pepper - 1/2 tsp

water - just enough to grind

Stove top method -

• Cook cabbage separately  in just enough water or steam till soft.
• Heat oil in a frying pan, add cumin seeds, curry leaves, onion & fry till golden.
• Now add the ground paste & cook until the raw smell disappears.
• Add salt, jaggery, tamarind paste, boiled channa dal and cooked cabbage. 
• Sprinkle water, is needed & let simmer for a few minutes. 
• Serve with roti or rice.

Notes:

• You can make this recipe as a curry/porial or as a kootu/gravy. For kootu, cook the cabbage & dal very soft & increase the quantity of water.

Kalyana Maangai Oorugai / Instant Mango Pickle

How to make Kalyana Maangai Oorugai / Instant Mango Pickle

                    This was the first pickle I learnt how to make - its that simple. If you have ever tasted this pickle (probably at a south indian wedding feast); it's just too hard to resist making this spicy instant pickle (unless raw mangoes are out of season). They are so easy to make, yet so satisfying with curd rice. The shelf life is about a week in the refrigerator, so plan accordingly, unless you are willing to share it ;o) Sharing this quick & delicious pickle from my recipe book with my friends at CCC# 34: July - Week 4.

Ingredients:

1 Raw (Sour/Unripe) Mango - Chopped very fine

Red Chilli powder - 3/4th to 1 Tsp

Turmeric powder - 1/8 Tsp

Salt to taste

Fenugreek seeds - 1/4 Tsp

For Tadka/Tempering:

Sesame Oil - 3 Tbsp

Mustard seeds - 1 Tsp

1 or 2 dry red Chillies, broken

Asafoetida powder- 1/4 Tsp

Stove Top Method:

• Wash the Mango - slice, julienne & chop as finely as possible and transfer to a bowl. 

•  Dry roast the Fenugreek seeds until aromatic & golden (do not burn). Pound them with mortar and a pestle and set aside. 
• To the finely chopped Mango, add the pounded Fenugreek powder, red Chilli powder, Salt & Turmeric powder.

• Heat a mini kadai/wok with Sesame oil on low-medium heat - add the Mustard seeds. When they splutter, add broken red chilli and Asafoetida powder. Turn the heat off, once the chilli is fried and pour the Oil onto the bowl with the Mango and spices. 
• Toss or mix in with a clean, dry spoon. Cover and store in the refrigerator for up to a week.
• Serve with Curd/Yogurt rice or with your favorite meal.

Notes:

• Use the Mango along with the skin.
• Take care not to burn the fenugreek seeds, as they will turn very bitter, if  burnt.
• Refrigerate, store in a glass container, tightly covered and use within a week's time.

Masala Lemon Rice

How to make Masala Lemon Rice

              I usually make lemon rice, with green chillies & ginger (see recipe - Lemon-Lime Rice) which needs no grinding of ingredients. Once in a while, I like to make this masala lemon rice which has ground fenugreek seeds & red chillies in it for a different flavor. This lemon rice reminds me of the kovil prasadam aka temple offering, back home. So give this recipe a try and evoke nostalgic feelings of your temple visits. Sharing this recipe with my fellow bloggers at CCC# 33: June-Week 3.

          That makes me ponder - we hardly realize that the present moment is special, in that moment (during the actual experience). We yearn for it only after we lose it or go far away from the experience. And, when that happens, even a daily/ordinary happening becomes close to our heart and we long for that experience again. I'm beginning to understand the importance of all the spiritual quotes I've read about being fully present in the moment. 

                                                     

  Live in the present. - Dalai Lama

Wherever you are, be all there.  - Jim Elliot

Realize deeply that the present moment is all you ever have. - Eckhart Tolle

The present moment is the only moment that's available to us, and it is the door to all available moments. - Thich Nhat Hanh

Thengai Podi /Spiced Coconut Powder

How to make Thengai Podi /Spiced Coconut Powder (Side for Tiffin/Rice)

            This is one of amma's eagerly awaited dishes because, it was only made when we had to pack food  to take along with us on long distance  train journeys. There was something special about those trips. We (me & my siblings) had nothing important to do for more than 24 hours, our only duties were eating, napping, chatting (in person - not online!!) with fellow  travellers & more eating from the food vendors through out the journey. We had minimal physical activity, yet the thought of the special meals packed by amma, would make our mouth water & sure enough we would be hungry on time. Mom pretty much made the same items for every trip, but whatever she made was always a hit with everyone. Her menu would include Idli, spicy tomato chutney, Tamarind rice, potato chips Curd rice, pickle,  Poori, this thengai podi/spiced coconut powder mixed with gingelly oil. Breakfast, lunch & dinner; all pre-packed meal wise for every member of the family, individually wrapped in plantain leaves & newspaper, secured with a twine with their names written on it.

          Oh the thought of it, brings back so many wonderful childhood memories. The simple joys of a minimalist life. No video games, no mobile phones, no ipods & headphones. We were each  allowed to buy a comic, before boarding the train; which we would exchange once we were done reading it. Or we would just sit by the open window & enjoy the (hot or cool) wind blowing on our face; only to find out after a few hours that our face & hair is covered with soot!! Remember the good old steam engines? Those carefree days of fun & frolic, a time when we enjoy everything under the sun. 

           Getting back to the recipe, please take caution, (as mentioned below) while grinding the coconut; so you don't end up with an oily paste. Enjoy your Thengai Podi/Coconut chutney powder with a drizzle of sesame/gingelly oil & some steamed idli, dosa varieties or steamed rice. Sharing one of my favorite recipes from mom with my fellow bloggers at CCC# 32: May -- Week 4.

Ingredients:

1 cup, Coprai/dehydrated coconut flakes

OR 

1.5 cups of fresh grated coconut

5 to 7 no:s, dry red chillies

Salt to taste

2 sprigs of curry leaves

a small marble sized ball of tamarind

1/8 tsp of asafoetida

1 tbsp, channa dal/bengal gram dal

1 tbsp, urad dal

1 tbsp, oil

Hot & Sweet Jalapeno Jam

How to make Hot & Sweet Jalapeno Jam

           Jalapeno jellies and jams are typically made with too much sugar and/or added bell peppers, which cuts down on the heat of these fiery Mexican peppers. So, I came up with this version of Jalapeno jam to satisfy my taste buds; which gets a kick from the heat of this peppery Jalapeno jam. You only need a few minutes to make this jam and it goes with a lot of your favorite foods. You could use it on plain toast, sandwiches or serve as a snack along with crackers & cheese. Go ahead and whip this up; your taste buds might just sing you, a Gracias song :)

Ingredients for 10 oz of Jam

5 large Jalapenos 

1 Cup Sugar

1 Cup Apple Cider Vinegar

1/8 tsp Salt

1 Tbsp powder Pectin (ex: Ball)

1 to 2 drops of green food color (Optional)

Asian Slaw

How to make Asian Slaw

           The Coleslaw is a well known side, that is commonly found at cookouts and also served as an ingredient for barbecue sandwiches. Think of this Asian slaw, as a spicier cousin of the coleslaw. Crunchy vegetables & the chilled dressing makes it perfect for the summer. It makes a great side for any meal; especially so, for an Asian theme platter. I was quite tempted to try this recipe, when I saw it on The Washington Post and this has since been a regular in my kitchen, on many occasions. Sharing this crunchy recipe with my fellow bloggers at Sri Valli's CCChallenge.

Ingredients for 4 to 6 Servings:

2 Cups shredded Cabbage

2 Cups shredded Purple Cabbage

1 Cup shredded Carrots

1 small Onion, finely chopped

A handful of Cilantro leaves, chopped

Salt to taste

1/4 Tsp of crushed black pepper

1.5 Tbsp Apple Cider Vinegar

1/2 Cup of Mayonnaise

1 Tsp of Asian Sesame Oil

1/2 Tsp of Sriracha/Red-Chilli sauce

1/4 Tsp Sugar

1 Tbsp toasted, Sesame seeds

1 Tbsp of roasted, chopped Peanuts

Orange Peel Pachadi/Chutney

How to make Orange Peel Pachadi/Chutney

          The skin/peel of many fruits and vegetables can be used to cook a variety of dishes. It's one way to use up the nutrients & fiber, which would otherwise go to waste. Once you try cooking with the peels, you will discover that, it takes the dish to a whole new level. In some households, the peels are simply cooked as an economic choice. Either way, I'm all in when it comes to cooking with peels. Here's an aromatic, lip-smacking Pachadi, which can be made using the peel of a Navel Orange or Kamala Orange. No matter which variety you use; make sure the peel is thick & fleshy. Organic is best; if unavailable, use a Veggie wash to remove any pesticide residue.

           In the Tamil language, there is a phrase called 'Arusuvai Unavu', which means 'Six Flavors'. A good Tamil feast is supposed to include six flavors into it. Those six flavors being - 

Inippu - Sweet - ex: sugar, starchy foods

Pulippu - Sour - ex: citrus fruits, buttermilk

Uvarppu - Salty - ex: all salty foods

Kaarppu - Pungent/Hot - ex: peppers, ginger

Kasappu - Bitter - ex: bitter gourd, neem flowers

Thuvarppu - Astringent - ex: pomegranate, betel leaves

           This recipe is definitely one of those dishes, which has all six of the flavors in it. Our daily schedules are so hectic, many, do not even have time for a decent sit-down meal; leave alone a six-flavor meal; the best we can do is to incorporate a six-flavor dish when possible. We are, what we eat, after all!

Ingredients for 4 servings:

1 Cup of chopped Orange peel (Navel Orange or Kamala Orange) 

1 Tbsp, Tamarind Paste or about 1 Cup of Tamarind extract

1 Tbsp, crushed Jaggery

2 Tbsp of Oil

1 Tsp, Mustard seeds

1/8 Tsp, Asafoetida/Hing

1/8 Tsp, Turmeric powder

A sprig of Curry leaves

About a Cup of water

Salt to taste

To roast in oil & grind:

1/2 Tbsp, broken Urad dal

1 or 2, dry red chillies

Chopped or grated Coconut, about 1 Tbsp

Thakkali Kai Thuvayal

How to make Thakkali Kai/Green Tomato Chutney

         One of the perks of summer is; you can have your very own vegetable garden. If you have a green thumb, that is! If not, you need to have really nice in-laws like mine; who are all thumbs, that are green too :) You know where I'm going with this, by now. While my in-laws visited us last summer, they started a vegetable garden & tomatoes were top on the list of must have's. Eventually, when summer ended; there were quite a few tomatoes that were unripe & didn't have anymore favorable conditions to ripen either. After waiting for a few weeks - I finally concluded that, it's time for me to use those green tomatoes and decided to make a Thuvayal/Chutney this time. Its a sour & spicy chutney that goes great with your Idli, Uthappam, savory Kuzhi Paniyaram, Rawa Pongal, Masala Dosa & Bonda. Sending this slightly adapted recipe from Meenakshi Ammal's cookbook to Sri Valli's CCChallenge #15.

Lemon-Lime Rice

How to make Lemon-Lime Rice

         The Lemon Rice as we know it has taken a turn for the better in this Bold & Tangy Lemon-Lime Rice!! I have been making my Lemon rice this way as my family likes its bold flavor. I prefer not to use Basmati rice, as the flavor of Basmati doesn't compliment this dish.

         This is excellent for picnics, travel, lunch boxes and Valaikkappu (Indian Baby Shower). I bet the pregnant ladies would love this tangy rice. It can be served with Potato fry / pickles / chips or pappad.