Pachaka Shastram

Ammini Kozhakattai

2009-11-06T05:59:00.000-08:00

Ingredients :
Raw rice - 1 cup
Salt - 1 tsp
Asafoetida - 1/4 tsp
Chilli powder - 3 tsp OR green chillies - 6 nos
Mustard - 1 tsp
Til oil - 4 tsp

Method :

Soak the rice for about 2 hours and drain out the water.
Grind the rice, along chilli powder (or green chilli) , salt and asafoetida to a fine paste.
Add one and half cup of water to the paste and dilute it to an even consistency.
Heat the oil in a kadai and add mustard to it. Let the mustard sputter.
Simmer the flame and add the rice paste slowly into the kadai while constantly stirring the mixture.
The mixture will thicken and the colour of the mixture will change.
Set down the mixture and let it cool.
Roll the mixture into small balls and steam them in an idli vessel.
This makes a good evening snack, which is healthy and filling.

Thengai (Coconut) Podi

2009-11-06T05:43:00.000-08:00

Ingredients :
Coconut - 1
Urad dal - 1/2 cup
Chana dal - 1/4 cup
Dry chilli - approx. 12 nos
Tamarind - size of a small lemon
Asafoetida - 1/4 tsp
Salt - 1 1/2 tsp

Method :

Grate the coconut and roast the grated coconut till it changes colour and gives out an aroma. Keep it aside.
Roast the urad dal, chana dal and dry chilli till the raw smell disappears.
Add tamarind, salt and asafoetida to this mixture and continue to heat for a further 2 minutes. Let this mix cool down.
Grind the dal mix to a coarse powder in a mixie. Now add the grated coconut to this powder and grind to a fine powder.
Allow the thengai powder to cool down. This goes well with rice and can also be had with dosa or idli.
If one has a taste for garlic, 2-4 cloves of garlic can be added with the tamarind into the dal mix, roasted and ground.

Polla Vadai

2009-11-03T06:04:00.000-08:00

Ingredients :
Rice Powder - 2 cups [The rice should be washed well, dried and powdered fine]
Urad Dal - 3 tsp
Tuar Dal - 3 tsp
Chilli Powder - 3 tsp
Asafoetida - 1/4 tsp
Oil - to fry
Salt - to taste
Method :

Soak the urad dal and tuar dal for 2 hours and grind them together to a fine paste.
In a bowl, add this dal mix to chilli powder, asafoetida, rice powder and salt and knead the dough to a consistency of chapati dough. You can add a small amount of water if needed to knead the dough properly.
Make the dough into many small even sized balls (about the size of a small lemon) and place them on one half of a towel about 3 inches from one another.
Cover the balls with the other half of the towel and press the balls flat with your palm.
Heat the oil well in a pan and fry the pressed balls in the oil.
The result will be a 'vadai' that looks like a mini-puri. The ingredients will be enough to make around 15-20 'polla-vadais'.
This is a good evening time snack and goes well with tea or coffee.

Kattirikkai Ennakkai (Brinjal Fry)

2009-11-01T21:11:00.000-08:00

Ingredients :
Brinjals - 1/4 kg
Turmeric powder - 1/2 tsp
Refined Oil - 5 tbsp
For dry masala :
Coriander Seeds (Dhania) - 4 tsp
Chana dal - 5 tsp
Uncooked Rice - 2 tsp
Urad dal - 2 tsp
Tamarind - Size of a small lemon
Dry red chillies - approx. 8 nos
Salt - 1 and half tsp
Asefoetida - 2 pinches

Method :

Roast all ingredients of the dry masala and grind them to a powder.
Cut the brinjals lengthwise into 4 to 6 pieces each. Try to get all the pieces to the same size.
Heat oil in a pan and fry the brinjals in it. Add the turmeric powder to the brinjals and fry till well cooked and crisp.
Add the dry masala powder to this. Stir well and then close the pan with a lid.
Let the brinjals get fried for 10 minutes.
Stir the mixture intermittently (say once every 1.5 to 2 minutes) to avoid burning of the vegetables.
The brinjal fry is ready to serve. This dish goes well when mixed with rice. It can be had with curd rice.

Kalathu Podi

2008-01-16T05:53:00.000-08:00

Ingredients:
Horse gram (Kollu) - 250 gm
Tuar dal - 100 gm
Pottu Kadalai/Putnalu (Roasted Chana dal) - 50 gm
Urad dal - 2 tbsp
Chana dal - 2 tbsp
Pepper - 2 tbsp
Cumin seed (Jeera) - 1 tbsp
Dry Chilli - 8 nos.
Asafoetida powder - 1/2 tsp
Salt - 2 tbsp

Method :
Wash the horse gram well and remove the stones and grit which are usually found in it. Roast well till it gives out its aroma. Set the horse gram aside.

Roast the other dals, pepper, cumin seeds and dry chilli, each separately in a pan. Roast lightly and avoid change of colour. Turn off the gas and add all the ingredients (including the salt and asafoetida) except for the horse gram in the pan and roast them together in heat of the pan.

By now, the horse gram would have cooled off. Dehusk the horse gram after grinding it for a few seconds in a mixer.

Add the horse gram to the other ingredients and grind together to a coarse powder. Do not grind to a fine powder.

This Kalathu Podi is best eaten with hot rice, gingely oil and fried appalam.

Sambar Powder

2008-01-13T01:36:00.000-08:00

This home-made sambar powder gives a better taste than commercial sambar powder.

Ingredients:
Dry Chilli (Red) - 300 gm
Coriander Seeds (Dhania) - 200 gm
Tuar Dal - 1 cup
Chana Dal - 1/2 cup
Urad Dal (white) - 1/4 cup
Fenugreek (Methi) - 1/4 cup
Cumin Seeds (Jeera) - 1 tsp
Pepper - 1 tsp
Mustard - 1 tsp
Curry leaves - 2 cup of leaves

Method :
Roast each of the ingredients separately. Roast lightly and do NOT let any ingredient change colour.

Grind the following ingredients separately (1)coriander seeds, (2)dry chilli and (3)curry leaves and set them aside.

Grind the rest of the ingredients together.

Mix all the ground ingredients in a bowl and then grind them to a fine powder. (The two stage grinding is because different ingredients have different grinding times. Eg : The coriander seeds get ground very quickly whereas the cereals take time to become powdered).

The sambar powder is ready.

Two teaspoons of this sambar powder will give enough sambar to serve two persons.

Masala Muttapori

2008-01-13T01:19:00.000-08:00

Serves 2

Ingredients :
Puffed Rice (Muttapori / Mara-mara) - 5 cups
Onion (chopped) - 1/2 cup
Chilli Powder - 1 1/2 tsp
Garam Masala powder - 1 tsp
Ajinomoto - 2 pinches
Lemon Juice from 1/2 a lemon
Coriander leaves (Celantro) - 4 tbsp
Vegetable Oil - 2 tbsp
Salt to taste

Method :
Fry the chopped onions in a pan and add ajinomoto while frying. Fry till onions get tender. Add the puffed rice into the pan and mix well. Add chilli powder, garam masala and salt and stir well till the ingredients mix.

Remove the pan from fire. Add lime juice and garnish the dish with coriander leaves and serve.

This is a nice snack and goes very well with a hot cup of tea or coffee.

Paneer Tikka

2008-01-08T06:42:00.000-08:00

Serves 2

Ingredients :
Paneer (Cottage Cheese) -200 gm
Capsicum - 1
Tomato - 1
Curd - 4 tbsp

For Tandoori powder :
Garlic - 2 cloves
Ginger - 1 inch piece
Cumin Seeds (Jeera) - 1 tsp
Coriander Seeds (Dhania) - 4 tsp
Garam Masala - 1/2 tsp
Chilli Powder - 1 tsp
Pepper - 1 tsp
Salt - 2 tsp
Chilli Flakes - 1 tsp

Corn Flour - 2 tsp
Vegetable Oil - 2 tbsp

Method :
Deseed the capsicum and tomatoes.
Cut the paneer. capsium and tomato into 1 inch pieces and keep aside.

Grind together all the ingredients for tandoori powder coarsely, except the chilli flakes. Add the chilli flakes to this powder.

Mix the curd, the tandoori powder and corn flour in a wide bottom bowl till well mixed. Now add the vegetables and panner to the bowl and mix gently (taking care that the paneer pieces do not break). Mix till the pieces are well coated.

Close the bowl with a lid and let it marinate for about one hour.

Lightly coat the marinated paneer and vegetables with the vegetable oil.

Spread the marinated paneer and vegetables on a non-stick tawa (flat pan). Cook on low fire till the excess broth dries out. Gently turn the pieces occassionally. But, avoid excessive handling.

This makes a good evening snack and is very filling.

Baingan Masala

2008-01-05T22:08:00.000-08:00

Serves 4

Ingredients

Brinjal (Small sized) - 1/4 kg
Onion (Medium Size) - 1
Vegetable Oil - 200 gm
Tamarind - Size of a Lemon
Turmeric powder - 1/4 tsp
Salt - to taste

For gravy :
Onion (Medium sized) - 3
Ginger - 2 inch piece
Garlic - 4 cloves

For dry masala :
Sesame seed (white til) - 4 tsp
Groundnut - 25 gm
Dry Chilli - 16 nos.
Coriander seed (Dhaniya) - 4 tsp
Cumin seed (Jeera) - 2 tsp

Method :
Soak the tamarind in a 3 cups of water and extract tamarind juice.

Mildly roast all the ingredients for dry masala in a non-stick pan. Let it cool and grind the masala to a coarse powder. Keep aside this dry masala.

Grind all the ingredients of the gravy to a fine paste and keep it aside.

Remove the stalks from the brinjals and cut the brinjals into quarters(lengthwise cuts). But, do not seperate the pieces completely. Let them all be joined at the base of the brinjal.

Cut the onion into lengthwise slices.

Heat oil in a pan and fry the brinjals till well done. Keep the fried brinjals aside.
Lightly fry the onion slices in this heated oil, add the gravy prepared earlier into the pan. Cook the gravy well (till the oil separates out).

Now add the brinjals to the cooked gravy and stir well for about 2 minutes. Then add tamarind juice and bring the mixture to a boil. Add turmeric powder and salt and cook for 3 minutes in medium fire.

Now add the dry masala to the pan and stir well. Cover the pan with a lid, and cook on low flame for 5 to 10 minutes. Stir the masala intermittently, to avoid scalding.

Now the baingan masala is ready.

This is an ideal winter dish and is very tasty with rice or roti.

Bread Cham-Cham

2008-01-04T21:44:00.000-08:00

Serves 2

Ingredients:
Bread Slices (broken into small squares)- 8
Egg - 2
Tomatoes (finely cut)- 2
Green Chillies (finely cut) - 2
Onion (cut finely)- 2
Pepper powder - 1/2 tsp
Chilli powder - 1/2 tsp
Turmeric powder -1/4 tsp
Vegetable Oil - 5 tbsp
Mustard - 1/4 tsp
Cumin seeds (Jeera) - 1/2 tsp
Salt - to taste
Coriander Leaves (Celantro) - to garnish

Method :
Heat the oil in a pan and add mustard. When the seeds start to crack, add cumin seeds. Wait a few seconds till the cumin seeds start to turn red and then add onion, green chillies.

Cook the onions till they are tender and then add tomatoes in the pan. Cook for two minutes and then simmer the fire. Add turmeric powder, chilli powder, pepper powder and salt and stir well for about half a minute till mixed well.

Break the two eggs into the pan and mix well till the egg thickens. Now add bread pieces and stir continuously for about 3-4 minutes.

Turn off the gas and garnish with coriander leaves.

This is a very tasty breakfast dish.

Molagu Vellam

2008-01-02T06:52:00.000-08:00

Ingredients :
Butter Milk - 1/2 ltr
Channa atta (Besan) - 1 tbsp
Ground Pepper - 2 tbsp
Turmeric Powder - 1/4 tsp
Salt to Taste
Mustard, Fenugreek(methi), Dry chilli, Coconut oil for seasoning
2 stalks of fresh curry leaves

Method :
Dissolve the channa atta in butter milk till there are no lumps left.
Boil the turmeric powder, Pepper and salt in one cup of water till the water thickens to half a cup.
Simmer and add the channa atta mixture. Heat till the broth froths, but do not let it to boil.
Turn off the gas, add fresh curry leaves and season.

This dish is very apt in winter time and can be taken with steaming rice and pappad. Addition of ghee would give it a enhanced taste.

Chenai Pitla

2007-12-22T07:11:00.000-08:00

Serves 4

Ingredients :
Chenai (Yam / Sooran ) -- 1/4 Kg.
Tur dal - 100 gm.
Tamarind -- one ball size of a lemon
Turmeric Powder - 1/4 tsp
Dried red chilli - 6 nos.
Chana dal - 4 tsp
Pepper - 1/2 tsp
Dhania (Coriander) - 1/2 tsp
Curry leaves - 3 stalks
Refined Oil - 4 tbsp
Coconut (grated) - 1 cup
Mustard and one red chilli for seasoning
Salt to taste

Method :
1. Cook the tur dal in a cooker till well done.

2. Soak the tamarind in a cup of hot water to soften the tamarind. Squeeze out the juice out of the tamarind and add enough water to make 4 cups of tamarind juice.

3. Cut the yam to small cubes, wash and add it to the tamarind juice. Add turmeric power and salt to this and cook the mixture till the yam is fully cooked.

4. Meanwhile, fry chana dal, red chillis, pepper, dhania and curry leaves in about 2 spoonfuls of oil. Fry till the dal turns golden brown. Turn off the gas and add grated coconut to this and stir for few minutes. Allow the mixture to cool down, add water and grind to a fine paste.

5. Add the chana dal-coconut paste and the cooked tur dal to the tamarind-yam mixture. Let this broth boil on gas and stir occassionally.

6. Season it with fried mustard and chilli.

You can also season the Pitla with grated coconut, fried till light brown for enhancing the taste.