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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THENGAI PODI RECIPE | COCONUT PODI

Thengai podi recipe is a simple recipe which comes very handy when i make simple rasam and curry for a weekend lunch. In our house we all love Thengai podi. with hot steaming plain rice smeared with sesame oil and mixed with Thengai podi and a simple roasted papad and a kootu will taste divine. Over to the recipe of Thengai Podi.

INGREDIENTS:

COCONUT | THENGAI (SCRAPPED)	1 CUP
URAD DAL	1/4 CUP
RED CHILLI	7-8
SALT	AS NEEDED
ASAFOETIDA	1/4 TSP
OIL	2 TSP

METHOD:

• In a pan add oil and add in the urad dal and roast it till it becomes golden brown.
• Be careful not to get it burnt.
• Transfer it to a plate when done. Add in the red chillies and nicely roast them.

• Dry roast the scrapped coconut till it gets evenly  golden brown color.
• Keep it aside and switch off the flame and saute the salt and asafoetida in the same pan for few seconds.

• Allow everything to cool and grind it into a fine powder.
• Let this cool and store this in a clean dry airtight container.

• Mix with hot rice along with ghee or sesame oil. A simple sutta applam (fire roasted papad) will be a great combo for this.         Note:
• Always roast the dal and coconut nicely. Else it will not stay fresh longer.
• This can be kept in the refrigerator for 2 weeks. Always clean dry spoon to take the podi.
• My mil makes the same with channa dal instead of urad dal.

Technorati Tags: thengai podi,how to make coconut podi,thengai podi recipe,podi recipes,tamil brahmin recipes

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RAJMA MASALA RECIPE | RED KIDNEY BEANS MASALA

   Rajma masala is an authentic Punjabi dish which i have tasted many times in restaurants. Though i make Dal makhani at home , rajma masala is a rare one that i make at home. Recently during our trip to Vietnam, we were served jeera rice and rajma masala in the flight and my son Varun enjoyed it a lot. He asked me to make rajma masala at home one day. I totally forgot that and last week one day he pleaded me to make rajma masala for dinner after coming from school. But i didn’t soak rajma previous night. Finally i bought  the canned red kidney beans and rajma masala for him.

INGREDIENTS: (SERVES 3-4)

RAJMA | RED KIDNEY BEANS (COOKED)*	1 AND 1/2 CUP
ONION	2
BAY LEAF	1
TOMATO	2
GARAM MASALA	1/4 TSP
CORIANDER POWDER	1/2TSP
JEERA POWDER	1/4 TSP
RED CHILLI POWDER	1/2 TSP
OIL	1 TBLSP
SALT	TO TASTE
KASOORI METHI	1/4 TSP
MILK | CREAM	1/4 CUP

* I used 2 canned red kidney beans.

METHOD:

• If using the dry rajma, soak it for 10 to 12 hours and cook till 6-7 whistles in a pressure cooker or till it becomes soft. Add salt and bay leaf while cooking. Discard the bay leaf later. Reserve the cooked water.
• If using canned one, drain the excess water and wash it thoroughly.
• Chop the onions very finely. Alternatively you can make the onion into a fine paste too.

• In a pan add the oil and add the bay leaf ( since i used the canned rajma i have added bay leaf now) If using dry one, add bay leaf while cooking itself.
• Throw in the onions and saute for few minutes in a low flame till it turns pink.
• Add the garam masala powder at this stage and saute for few minutes. Adding garam masala at this stage will give a nice flavor to the curry.

• Puree the tomatoes and add it to the onion garam masala mix.
• Add the red chilli powder, coriander powder, jeera powder and coriander powder.

• Mix well and saute well till the raw smell goes off and the gravy oozes out oil.
• Add the red kidney beans to this.

• If you cooked the rajma add the reserved water which u used for cooking else add 1 to 1 and 1/2 cup of water.
• Add the kasoori methi. Check for salt.

• Allow this boil for few minutes and add the milk.  I used full cream milk for a creamy texture. You can use cream or evaporated milk too.
• Keep the flame low and cook it for 20 minutes . Stir in between.
• Creamy and finger licking Rajma masala is ready to serve.
• Serve with roti | jeera rice.

Note:

• Ginger garlic paste can be added after adding onions.
• Use the best variety of red kidney beans, else it will not get cooked.

Check out these recipes too:

• DAL MAKHANI
• CHANNA MASALA
• JEERA PULAO
• SOFT ROTIS

Technorati Tags: Rajma masala,red kidney beans curry,punjabi rajma masala,side dish for rotis,red kidney beans recipes,recipes using rajma

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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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