KANDATIPPILI RASAM RECIPE | PATHIYA SAMAYAL RECIPES

Kandantippili rasam i wanted to post for a long time , but somehow i didn’t search for that in Singapore, but when my mom visited me last month bought this for me and i wanted to start a series of recipes which we used to give for moms after delivery , commonly called as Pathiya samayal in Tamil and Postpartum food in English.  My athai used make this for me when i delivered my second kid Varun, and  she used to tell this kandantippili rasam helps in digestion too. Now a days we generally do not follow pathiyam after delivery and in my case too when i deliverd my first child 12 years back my mom strictly followed pathiyam but for the second one after 4 years i never follow any strict pathiyam. This kandantippili i don’t know what is is the English term of this but you can get this easily in most of the small shops in chennai. I will be posting some Postpartum food which we generally follow at our house, more frequently here.

Before moving on to the post, thank you so much for trying out the Gokulashtami recipes and i am overwhelmed to see the mails . Thank you so much again.
INGREDIENTS: SERVES 4

KANDATIPPILI	4-5 sticks
TOOR DHAL	1 TBLSP
BLACK PEPPER	1 TSP
JEERA	1/2 TSP
TAMARIND EXTRACT	1 AND 1/2 CUP
TURMERIC POWDER	1/4 TSP
GHEE	1/2 TSP
COOKED TOOR DHAL	1/2 TBLSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW
ASAFOETIDA	A PINCH
SALT	AS NEEDED

METHOD:

• Dry roast the kandantippili , toor dal, black pepper .
• Powder it finely in a mixer along with cumin seeds.

• Soak a small lemon sized tamarind and extract the juice from this.
• In a vessel add the tamarind water, 1 tblsp of the ground powder, salt, asafoetida, turmeric powder.

• Let this boil for 7-9 minutes in a low flame.
• Add 1 and 1/2 cup of water to the cooked toor dal and add this to the boiling mixture.
• Let this become frothy , add curry leaves and switch off the flame.
• Temper with mustard seeds in ghee.

• Super flavourful rasam is ready for serving.

Note:

1. You can make the powder in bulk and make rasam whenever you want.
2. If you want you can add 1 tomato (pureed) while boiling. But for pathiyam tomaotes will not be added.
3. You can add 1/2 tsp of coriander seeds while roasting if you want.

       

Technorati Tags: kandatippili rasam,pathiya samayal,postpartum food,herbal rasam,South indian postpartum food,tamil brahmin recipes

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PALAK KOFTA GRAVY|PALAK KOFTA CURRY RECIPE

Palak kofta gravy we first tasted in a restaurant in Vietnam and as i mentioned in the Aloo capsicum gravy post, this is another restaurant style gravy which you can try at home . I didn’t deep fry the Koftas but coked in the paniyaram pan as i did in the Cabbage Kofta recipe. We had this with Lachha parathas which i have posted here.

INGREDIENTS FOR KOFTA (MAKES 7 KOFTAS)

PALAK (Chopped)	1/4 CUP
POTATO(bolied and peeled)	2
BESAN | GRAM FLOUR	1 TBLSP
CORIANDER POWDER	1/2 TSP
RED CHILLI  POWDER	1/2 TSP
JEERA POWDER	1/4 TSP
OIL	1-2 TBLSP

FOR GRAVY :SERVES 4

ONION	2
PALAK	1 CUP (TIGHTLY PACKED)
TOMATO	1
RED CHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/2 TSP
JEERA	1/4 TSP
GARAM MASALA POWDER	2 PINCHES
KASOORI METHI	2 PINCHES
MILK	1/4 CUP

METHOD:
FOR MAKING KOFTAS

• Combine all the ingredients under the  Ingredient table “Kofta”,except oil and mix well. Ensure that the mixture is tight. If you feel it isbit loose add 1 tblsp of besan to this to make it thick.
• Make small balls( koftas )out of this and heat the paniyaram pan.

• Add little oil in each hole and place the koftas into it.
• Cook in a medium flame by turning it on both sides. Let it turns into a golden brown colour. Add little oil if needed.

• when the koftas are firm and cooked, switch off the flame and keep it aside.

FOR GRAVY

• Chop the onions finely. In a pan add oil and saute the onions till they become light brown.
• allow this to cool and add the tomato and jeera.

• Meanwhile wash and chop the palak and and cook it hot water for 2 minutes. Add 1/2 tsp of sugar while cooking to retain the colour.
• When it is cool, take out the water and make the spinach into a fine puree. Reserve the water to use it for gravy.

• Finely grind the onion tomato mixture into a smooth paste. Heat oil in a pan and add this paste and saute well. Add the coriander powder, garam masala and red chilli powder.

• when the raw smell of the masala powder goes, add the palak puree and add the reserved water which we kept aside after cooking the palak.
• Now add in the milk and mix well. Let this boil for 2 minutes. Add kasoori methi and switch off the flame.

• Palak gravy is ready . Before serving add in the kofta balls to the hot gravy and serve with roti | parathas.

             
NOTES:

1. Green chilli can be added instead of red chilli powder. If adding green chilli grind with the palak.
2. You can replace cream instead of milk.
3. Koftas can be deep fried too instead of making in paniyaram pan.
4. I have kept the koftas in the gravy for 3 hours and it didn’t break in the gravy.

Technorati Tags: palak koftagravy,palak recipes,healthy recipes,side dish for rotis,side dish for chapathi,northindian recipes,kofta recipes,vegetarian kofta balls

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ALOO CAPSICUM MASALA | ALOO SIMLA MIRCH RECIPE | SIDE DISH FOR ROTI

Aloo Simla Mirch is a very flavourful, onion tomato based masala which i can say a very perfect side dish for Roti. This Aloo Simla Mirch , we tried in a Indian restaurant in Hanoi (Vietnam) during our holiday. I wanted to recreate a similar one at home and tried this few days back at home . It was a super duper hit and the taste was close to the one which we tasted in the restaurant. I have few restaurant style recipes coming up here in the coming weeks.

INGREDIENTS: SERVES 4-5

ALOO |POTATO	2
CAPSICUM	1/2
ONION	2
GINGER GARLIC PASTE	1 TSP
CUMIN SEED	1/4 TSP
TOMATO PUREE	2 TBLSP OR 1 TOMATO
CORIANDER POWDER	1/2 TSP
CUMIN SEED POWDER	1/4 TSP
RED CHILLI POWDER	1/2 TSP
SALT	AS NEEDED
OIL	1 TBLSP

METHOD:

• Par boil the potatoes. Ensure not to over cook the potatoes. Let this be firm. Peel the skin and cut them length wise.

• Chop the onions very finely. In a pan add oil and the cumin seeds and add in the ginger garlic paste. When the raw smell goes off add in the chopped onions.
• When they turn translucent add the tomato puree.

• Throw in the red chilli powder, coriander powder , cumin seed powder, slat and garam masala.
• Keep in a low flame and saute well till the oil separates.

• Add  the potatoes and add 1 to 1 and 1/2 cups of water. Cover and cook for 5-7 minutes. Stir in between.

• Cut the capsicums lengthwise. Add it to the potato gravy.
• Mix well and let it boil for a minute and switch off the flame.
• Let the capsicum be crunchy.

• Flavourful aloo simla mirch is ready t serve. I didn’t add kasoori methi or coriander leaves in the last for garnishing as i want to enjoy the flavour of capsicum fully.

Note:

• You can add 1-2 tblsp of cream to bring richness to the gravy.
• Do not cook the capsicum, let this be crunchy.

Technorati Tags: aloo capsicum,aloo simla mirch,side dish for chapathi,roti,potato recipes,easy recipes,north indian side dish

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VENGAYA VATHAKUZHAMBHU RECIPE | ONION VATHAKUZHAMBHU RECIPE

We are just back from a week trip to Vietnam. We had a good break but i badly missed cooking and our South Indian food too. Eating a week in restaurants will make me and my family too crave for home made vathakuzahmbhu. Though my friends cooked for me when we were back home i made this Vengaya vathakuzhambhu long back and clicked the picture too. My mom makes the best vengaya vathakuzhambhu and we all are a big fan of that. Though during the initial days of my cooking i didn’t get the exact taste, but now a days i make the same of my mom’s vengaya vathakuzhambhu. So here comes the simple and tasty recipe of vengaya vathakuzhambhu.

I missed many posts of my fellow bloggers and will catch up soon as I am currently hooked up with helping kids to finish their holiday projects.

INGREDEINTS: SERVES 5-6

CHINNA VENGAYAM | SHALLOTS	15
SAMBAR POWDER	3 TBLSP
TAMARIND WATER	4 CUPS
SALT	AS NEEDED
JAGGERY	1 TSP
MUSTARD SEEDS	1/2 TSP
CURRY LEAVES	FEW
VENDAYAM| METHI SEEDS	1/4 TSP
TOOR DAL	1/4TSP
SESAME OIL	2 TBLSP
RED CHILLI	1 (OPTIONAL)

METHOD:

• Soak a  big lemon sized tamarind in hot water for 5minutes. Take extract out of this for cups.  I used 2 tblsp of tamarind paste.
• Peel the skin of the shallots and wash it and keep it aside. Do not peel the skin in advance. Just do it before making the vatha kuzhambhu.

• In a pan add the sesame oil and throw in the mustard seeds , vendayam , toor dal , curry leaves and red chilli(if using) .
• when the dal turns golden brown add the shallots and fry them on a low flame till it turns brown. Do not burn it.

• Now add the sambar powder to the oil and saute for few seconds and add the tamarind water.

• Add salt, turmeric powder and jaggery.
• let this boil in a medium low flame for 15 minutes or till it reaches the kuzhambhu consistency.
• Switch off the flame and add few curry leaves. Add  a tsp of sesame oil if you want.
• Serve with any curry or kootu. My family loves this vathakuzhambhu with Kootu.

      Notes:

1. Frying sambar powder in oil for few seconds will give a nice aroma. If you do not want you can skip it too.
2. You can replace shallots with sliced big onions. But taste will differ for sure.
3. This kuzhambhu willtaste awesome the next day. a simple roasted papad with vathakuzhambhu and rice is heaven.
4. Drumsticks can also be added instead of shallots.

Technorati Tags: vengaya vathakuzhambhu,onion vathakuzhambhu recipe,tamil brahmin recipes,kuzhambhu varieties

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PULI KUZHAMBHU | BRINJAL AND DRUMSTICK PULI KUZHAMBHU RECIPE

  Puli kuzhambhu is a rare item which i make in my kitchen as except me rest all in my family will not prefer this pulikuzhambhu much. Whenever we order Lunch thali meal in Saravana Bhavan this pulikuzhambhu will be in their menu and i like to eat this curd rice or have with plain rice and papad. I wanted to try this out at home for a long time. One of my friend makes this pulikuzhambhu very nicely and i called her up and asked for the recipe. she elaborated the recipe and the puli kuzhambhu turned out super yummy. Traditionally Kathrikkai and murungakkai are added to this kuzhambhu. You can make with ladies finger and even bitter gourd too.

INGREDIENTS:

BRINJAL (SMALL)	3-4
DRUMSTICK | MURUNGAKKAI	1
SHALLOTS(SMALL ONION)	5 + 3
TAMARIND WATER	2 CUPS
COCONUT SCRAPPED	2 TBLSP
JEERA|CUMIN SEED	1 TSP
RED CHILLI POWDER	2 TSP
TOMATO	1
SESAME OIL	1 TBLSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW
VENDAYAM | FENUGREEK SEEDS	1/4 TSP
SALT	TO TASTE
TURMERIC POWDER	1/4 TSP

METHOD:

• Chop the drumsticks into medium size pieces. Cut the brinjals into four.
• Peel the shallots and finely chop the  tomato.

• In a wide vessel, take the tamarind extract(taken from 1 medium gooseberry sized tamarind).
• Grind the 3 shallots, coconut, jeera, red chilli powder, turmeric powder into a fine paste by adding little water to this.

• Add this to the tamarind extract and add the drumstick and brinjals.
• Add salt and mix it nicely using clean hands.

• In a pan add sesame oil and add mustard seeds, curry leaves and vendayam.
• When the mustard splutters add the peeled shallots and chopped tomatoes.
• Add the veggie, masala ,tamarind water mix to this.

• Keep this covered till it comes to a boil.
• When it starts boiling, take out the lid and let it boil nicely in a medium low flame, till the gravy reaches the kuzhambhu consistency.

• Switch off the flame and garnish with curry leaves.
• Make this in the morning and have it for lunch as it will be more flavourful.

Note:

1. You can add sambar powder instead of red chilli powder if you want.
2. Originally fennel seeds (sombu)is used instead of cumin seeds. Since i don’t like the flavour much i added jeera.

           

Technorati Tags: puli kuzhambhu,kathirikkai pulikuzhambhu South Indian gravy,kuzhambhu varieties

• In a pan add oil and

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