Kitchen Kaadhal : September 2015

Nellikai rasam

Nellikkai (amla) rasam - (Nellikkai - Amla, gooseberry)
Nellikai 6
Tomatoes 2
Tamarind paste 1/2 tbsp
(Can be adjusted according to sourness)
Pepper jeera powder 1 tsp
Rasam powder 1/2 tsp
Ginger 1inch piece
Salt 1 &1/2 tsp
Hing a small piece
Turmeric powder 1/2 tsp
Put everything in pressure cooker add a cup of water and cook in medium flame for 3 whistles.
Let the pressure come down, open & blend with a hand blender.
Dilute the rasam with water or dhal water.
Add tadka if you want.
Garnish with coriander leaves

Wheat rava & fried gram idlies

Wheat rava & fried gram idlies

(Fried gram - pottu kadalai or udaicha kadalai)

Broken wheat rava, urad dhal, idli rice, fried gram each half cup.

Wash and soak together urad, rice & fried gram for 4 hours.

Add enough water to soak wheat rava.

Grind the dhal rice mix in a mixie to a smooth consistency.

Then add the wheat rava & give it a whrr.

Add salt to taste & allow it to ferment overnight.

We get soft fluffy idlies.

Chow chow kootu

Chow chow kootu

Cubed chow chow 1 1/2 cups

Moong dhal 1/4 cup

Salt 1 tsp

Turmeric powder 1/4 tsp

Hing a small piece

Onion 1 grated

Green tomato 1 grated

To grind

Grated coconut 4 tbsp

Urad dhal 2 tbsp

Green chillies 3 or 4

Jeera 1 tsp

In a kadai, add a little oil and fry urad dhal & green chillies.when it is cool grind it to a paste with coconut & jeera adding little water. Keep aside.

Soak moong dhal in hot water for half hour.

Take a pressure cooker, add all the ingredients & the ground paste, cook for 3 whistles in medium flame.

If needed can do tadka with mustard, urad dhal and curry leaves in coconut oil.

Kalakkai pickle ( thokku)

Kalakkai pickle ( thokku)

Kalakkai 2 cups

Chilli powder 3 tsp

Salt 2 1/2 tsp

Hing 1/2 tsp

Turmeric powder 1/2 tsp

Oil 1/4 cup

Method

Wash and dry kalakkai. Cut then into halves. Now mix all other ingredients with the kalakkai. Put this mix in the pressure cooker and cook for one whistle in low flame.

Pickle is ready.