Wednesday, June 19, 2013

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.
Kathrikkai puli kuzhambhu
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
Brinja + drumstick in tamarind gravy
METHOD:
  • Chop the drumsticks into medium size pieces. Cut the brinjals into four.
  • Peel the shallots and finely chop the  tomato.
Brinjal drumstick
  • 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.
puli kuzhambhu masala
  • Add this to the tamarind extract and add the drumstick and brinjals.
  • Add salt and mix it nicely using clean hands.
tamarind gravy
  • 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.
puli kuzhambhu puli kuzhambhu
  • 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.
puli kuzhambhu final stage
  • 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.
Pulikuzhambhu
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.
           

                                                                                                                                                                                                                                                                                                      • In a pan add oil and
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Monday, June 17, 2013

OATS TIKKI RECIPE | OATS RECIPES | OATS TIKKI WITH MOONG DAL


I have a pack of Oats and i wanted to try out something new recipe with Oats, other than the Oats Upma and Oats Idli . I came across this recipe of Oats recipe , a healthy and diabetic friendly recipe snacks with oats. Try out this easy and tasty oats tikki which i adapted from Tarla Dalal’s cookbook.
Oats tikki
INGREDIENTS: YIELDS 11 TIKKIS
QUICK COOKING OATS 1/2 CUP + 1/4 CUP
YELLOW MOONG DAL 1/3 CUP
ONION 1
CARROT 1
GARAM MASALA 1/4 TSP
RED CHILLI POWDER 1/4 TSP
CORIANDER LEAVES FEW
OIL 3-4 TBLSP
MILK 2-3 TBLSP
SALT TO TASTE
Oats tikki
METHOD:
  • Dry roast the  1/2 cup of Oats  in a pan for 5 minutes, without getting it burnt.
  • When it is cool make into a fine powder.
Oats tikki step Oats tikki step
  • Cook the yellow moong dal till it becomes soft. No need to pressure cook it. If you soak it for 10 minutes in water and cook in open flame it will be done in 10 minutes.
Oats tikki steps Oats tikki steps
  • Drain the excess water and allow this to cool.
  • Grind the moong dal coarsely without adding any water.
  • Put this to a wide bowl and add the oats powder, finely chopped onion, grated carrot,coriander leaves, red chilli powder,garam masala and salt.
oats tikki step oats tikki step
  • Combine this nicely and make it into small tikkis.
oats tikki step oats tikki step
  • Dip this in milk and roll in the dry oats (1/4 cup which is mentioned in the ingredient list).Coarsely grind this before using.
oats tikki Oats tikki
  • Place this on a tawa and cook it by adding little oil on both sides till it becomes golden brown.
Oats tikki Oats tikki
  • If you wish to deep fry also can do it.
  • Serve it hot with  green chutney.
 Oats moong dal tikki            
Note:
  • While grinding the moong dal ensure that it doesn’t have water in it.
  • Instead of moong dal you can add boiled potato too.
  • Finely chopped capsicum, cabbage , corn kernels can be added to the tikkis.
  • I used the rolled oats, you can use the quick cooking oats too.
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Sunday, June 16, 2013

Traditional Tamil Brahmin recipes, Authentic Tamil brahmin recipes


Tamil brahmin recipes
Hailing from an authentic Tamil Brahmin family, my supreme love for Traditional
Brahmin recipes is thoroughly justified. However, I totally love trying out recipes
from different cuisines. Few months back when I met some of my relatives at a
family wedding, there was a demand from my cousins to compile a post for
Traditional Brahmin recipes. The idea behind this was to get a complete list of
authentic Brahmin recipes that include No Onion No Garlic recipes. Even today
there are many families that do not include onion and garlic in their daily diet. Many
old people also avoid eating vegetables like drumstick, radish, carrots, bottle gourd
as they are not considered Satvik foods or foods that control your mind. However,
with changing times and with increased awareness of the various health benefits that
each of these vegetables have, people (including me), have started frequently
including these items in their diet. So after much contemplation, here I have tried my
best to compile most of the Tamil Brahmin recipes. What makes each culture so
unique is the wide list of rituals that are followed during festivals and the pujas
performed at home. Keeping this in mind my sister’s blog Kalachar gives details
about the practices in a typical Tamil Brahmin household during pujas and festivals.
To keep receiving updates follow Jeyashri’s Kitchen on Facebook and
Instagram.

Very Happy to share my first cook themed Millet recipes, got published by Vikatan publications. The book will be available in all leading book stores in tamilnadu. Also available online too. Follow the link to order the book - https://books.vikatan.com/index.php?bid=2303
  Wish you could support me as always . Thanks in advance.
Also second cook book of my got published by Vikatan Publications. It's kids friendly recipes. You can order the book online - https://books.vikatan.com/index.php?bid=2360

.I will update this post as and when i add new traditional recipes in Jeyashri’s Kitchen.

Generally at our place, we will the system of having lunch at 10 am and by 2 30 pm we will have coffee|tea, and by 3 30 we will have a Tiffin and dinner will be mostly the left overs from the morning cooking. If needed we will make a vegetable only. But later on due to health reasons we changed the dinner to chapathis. And after coming to Singapore, the entire system changed and we follow the breakfast, lunch and dinner concept only. But in my in laws place they still follow the same system and even when we go there for vacation we follow the similar one.
I have posted a detailed note on Sumangali parathanai .

Click on the image below to read the post.
Sumangali prarthanai procedures


So i have compiled the post according the traditional system only:
Click on the name to get the recipes:
KOOTU | KUZHAMBHU AND SAMBAR VARIETIES
AVARAKKAI PORICHA KOOTU
CURRY VARIETIES
Vazhipoo usili
RASAM VARIETIES
Kalyana Rasam
PACHADI VARIETIES
Mango pachadi
PICKLES | THOKKU
tomato thokku 1
   
RICE VARIETIES
Lemon rice 3
THOGAIYAL | PODI VARIETIES
Paruppu podi

TIFFIN VARIETIES | SNACK VARIETIES
Upma kozhukattai
HOME MADE POWDER | VADAM
sambar podi
CHUTNEY | GOTSU VARIETIES FOR IDLI | DOSAI | POORI
PANDIGAI SAMAYAL | FESTIVAL RECIPES | SWEETS AND SAVORY RECIPES | BAKSHANAMS
TAMIL VARUSHA PIRRAPPU RECIPES
panakam 3
VARALAKSHMI VIRADHAM RECIPE – VARALAKSHMI NOMBU RECIPES
paruppu payasam
GANESHA CHATHURTHI RECIPES
Uppu kozhukattai
JANMASHTAMI RECIPES | GOKULASHTAMI RECIPES
vella seedai
NAVARATRI RECIPES
Channa sundal
DEEPAVALI RECIPES | DEEPAVALI BAKSHANAM
8121772670_d6263dc792_z
THIRUVAADIRAI RECIPES
IMG_1913_thumb[1]
KARTHIGAI DEEPAM RECIPES
kadalai urundai 2
PONGAL FESTIVAL RECIPES | KAANU RECIPES
sakkarai pongal
KARADAIYAN NOMBU ADAI
OTHER RECIPES
Filter coffee 1
Please ignore if you feel any recipes you won’t find authentic or traditional. I have complied it according to our family tradition.
Jeyashri’s kitchen has a collection of other recipes too. Please visit my recipe index for more recipes.

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Friday, June 14, 2013

IDLI UPMA RECIPE | UPMA WITH LEFT OVER IDLIS

If i am served with idli upma everyday i will be so happy, even i am happy with any upmas and i love all varieties of upma i make at home. One among my favourite upma is Idli upma which is made with left over idlis. My mom rarely make this idli upma with left over idlis . She always makes this with fresh idlis as  i idli upma more than idlis.  Moms are always special. So let me share my mom’s version of my most favourite idli upma.
I am going on a vacation for 2 weeks but i have scheduled few posts to keep this space active. Send in your mails regarding any queries and i will try to respond if i get proper net connectivity there.
Idli upma 2
INGREDIENTS:
IDLIS 10
SHALLOTS (SMALL ONION) 7-8
BIG ONION 1
MILAGAI PODI 4-5 TSP
GREEN CHILLI 1
OIL 2 TSP
MUSTARD SEEDS 1/2 TSP
URAD DAL 1/2 TSP
CHANNA DAL 1/4 TSP
SALT A PINCH
CURRY LEAVES FEW
Idli upma
  • Make idlis and keep it in the refrigerator for 15 minutes. keep it covered. If you are making with left over idlis then you can keep it  refrigerated overnight also.
  • Take out the idlis and make it into small pieces using hands.
  • Peel the shallots and chop them and finely chop the big onions. Chop the green chillies too.
Idli upma steps idli upma step
  • In a pan add oil and add the mustard seeds,channa dal,urad dal , green chillies and fry till the onions become translucent. Add little salt at this stage.
  • Now add the idli pieces.
idli upma idli upma
  • Now add the idli milagai podi and mix gently to get even coating of the podi into the idli.
idli upma idli upma
  • Let this be in a low flame for 2-3 minutes. Switch off the flame and garnish with curry leaves.
  • Serve hot.
  • I personally love to have any upma with a cup of coffee.      Idli upma 3
Note:
  1. Generally idli upma is make with the last end past of the idli batter.
  2. Never skip the shallots as this will enhance the flavour.
  3. If you do not want to add idli milagai powder you can add 2-3 extra green chillies and  squeeze little lemon juice in the last.
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