Neer Mor / Spiced Buttermilk

" Neer mor "or butter milk is a drink ,which is used to prepare during summer to quench the thirst.This specific drink has medicional values.Doctors advice patients to have it instead of curd.This drink keeps the patients hydrated.We can also add spices to the butter milk and have it.In South India,"neer mor" is stored in a earthern pot and served.This will keep the butter milk cool.Especially in chennai,butter milk are offered to the public in road side stalls called "Mor pandhal" for the welfare of the public .I got this earethern pot in my apartment luckily.So wanted to use this for my butter milk.Here I have used ginger,chillies to spice up the butter milk.Also have used hing ,to enhance digestion ability.

 

Ingredients:

1.Curd                         -        2 cups

2.Ginger                       -         1/4 inch

3.Green chillies             -         1

4.Curry leaves              -          few

5.Cilantro                      -         few

6.Ice cubes                   -          a hand full

7.Hing                           -         a pinch

Method:
* Take a blender and grind green chillies and ginger well.
 * Now add curd,ice cubes and salt.
* Blend it well and add enogh water to the mixture.
* Now again give it a stir.
* Add curry leaves,hing ,cilantro and pour it in a earthern pot.
 * Serve after 2 hrs, it will be chill . Enjoy.......

Urundai Kuzhambu /Lip smacking lentil balls in tangy gravy

Urundai kuzhambu is a lipsmacking  gravy,where chana dal is grinded - mixed with spices - made into balls , then added into a tangy gravy or curry.This curry requires a bit longer process,but the outcome is tremendous.This is another star curry from south indian cuisine.My mom used to prepare it most often.When we have guests,then this gravy will be there in the menu ,for sure.This curry has so many variations.Some will steam the lentil balls  and some will fry them.But mom used to drop them as such,ofcourse it gives a different taste.

Ingredients:
For Urundai :
1.Chana dal                     -           1 cup
2.Onion                           -            1/2 (chopped)
3.Garlic pods                   -            3 pods
4.Green chillies                -             2 (finely chopped)
5.Ginger                          -             1/4 inch
6.Fennel seeds                 -             1/2 tsp
7.Curry leaves                  -             few (chopped)
8.Cilantro                         -             few (chopped)

For the curry :
1.Onion                         -              1/2 (chopped)
2.Tomato                       -              1 (chopped)
3.Garlic pods                  -               4 pods
4.Red chilli pwdr            -              1 tbsp
5.Coriander pwdr           -              1 tbsp
6.Turmeric pwdr             -              1/4 tsp
7.Tamarind water            -              1 cup

For Tempering:
1.Oil                                -              2 tbsp
2.Mustard seeds              -               1/2 tsp
3.Cumin seeds                 -                1/2 tsp
4.Methi seeds                  -                 1/4 tsp
5.Curry leaves                  -                 few
6.Cilantro                          -                For garnishing

Method :
Preparing the lentil balls:
* Wash and soak the chanan dal for half an hour.
* Take garlic pods,ginger , fennel seeds and grind it coarsely.
* After half an hour,grind the chana dal coarsely and keep it aside.
* Take a mixing bowl,add grinded chana dal,onion,grinded ( ginger,garlic ,fennel seeds) masala,green chillies,curry leaves and cilantro.
* Mix them well and add salt.
* Now make small balls out of the mixture and keep it aside.

Preparing the curry:
* Take a pan, add oil and temper with the tempering ingredients.
* Add chopped onions ,garlic and sprinkle salt.
* Let it get cooked by covering with a lid.
* When the onion turns pink,add the chopped tomato and add some salt again.
* When the tomato is mashed well,add the turmeric pwdr,chilli pwdr and coriander pwdr.
* When the raw smell of the masala vanishes,add the tamarind water and bring it to a boil.
* Make sure the curry is bit thin,because when we add the lentil balls ,there are chances for the curry to be very thick.
* Now turn the stove to medium heat,and slowly add the lentil balls.
* Cover and cook ,till the lentil balls are cooked.From here after,dont mix the curry,as there are chance for thelentil balls to be broken.
* Garnish with cilantro.

Notes:
* We can also deep fry the lentil balls and add it into the curry.
* Dont mix the curry after adding the lentil balls ,if not  it will break.
* Adding coconut milk at the end is also a variation to this curry ,it will give a good taste also.

Red Chutney / Kaaara chutney

Red chutney or Kaara chutney is served as a side dish for idlies and dosais in South Indian Cuisine.When we go to hotels in South India,.especially in Chennai,we can see different colour chutneys for tiffin.This chutney is also called red chutney as it gets the colour from red chillies.

Ingredients:
1.Onion          -        1
2.Tomato       -        1
3.Red chillies  -        6
4.Urad dal     -         1 tsp
5.Chana dal   -          1 tsp
6.Mutard seeds-       1/4 tsp
7.Coconut       -        2 to 3 pieces

Tempering ingredients :
1.Oil                -         1 tsp
2.Mustard seeds-        1/2 tsp
3.Urad dal         -         1/2 tsp
4.Curry leaves   -          few

Method:
* Take a pan,add oil.
* Add mustard seeds,urad dal,chana dal and red chillies.
* Slowly roast them ,till it turns light brown and keep it aside.
* Now add chopped onion,tomato,coconut and roast them well.
* Cool the mixture completely and grind it with little salt.
* Take another pan,add oil and temper with mutard seeds,urad dal ,curry leaves.
* Pour the tempering in the grinded chutney.
* Serve with idlies,dosas or paniyarams.
sending this to Saras's kitchen "Kitchen Chronicle's Heirlom recipes".

Uppu Urundai ( Steamed Rice Dumplings)

Uppu urundai is a healthy snack.My mom used to prepare and give it for us ,when we return from school.Since this is steamed ,it can be considered as a guilt free snack.We can have it with any chutney,but I prefer to have it simply.My mom reminded this recipe,when she came here and prepared it.This dish gave me some nostalgic memories.

Ingredients:
For grinding :
1.Parboiled rice - 1 cup
2.Water             - as required

For tempering:
1.Oil                  -     1 tbsp
2.Mustard seeds -     1/4 tsp
3.Urad dal          -       1/2 tsp
4.Chana dal         -     1/2 tsp
5.Red chillies        -    5
6.Curry leaves      -    few
7.Cilantro             -    few

Method:
* Wash and soak the rice for 2 to 3 hours.
* Drain the water and grind it ,like idli batter.Let the batter be bit coarse..
* Take a pan,add oil and splutter with tempering ingredients except cilantro.
* Now add the grinded rice batter and mix it.

* Keep the stove in medium,the batter will start getting firm as shown in the picture.
* Turn off the stove,when the mixture is non sticky .
* We can also check the consistancy by taking it in hand and it should be rounded into a ball.
* Add cilantro and mix it.
* Cool the mixture completely.After 10 mins,roll the mixture into small balls.
* Steam the rice dumplings in a idli cooker.
* Serve with any chutney.

Sending this to Heirloom recipes ,hosted by Saras's kitchen and started by Kalyani of  "Sizzling tastebuds"

Paal Payasam / Semiya Payasam / Vermicelli Kheer - Tamil New Year special

I am wishing  my viewers,friends and all my well wishers a "Happy Tamil New Year "
Paal Payasam is a traditional South Indian dessert,which occupies a significant space in festive menu. We are offered these payasams,right from our childhood. So we have developed great love for this dessert .  How many of you are aware ,that the best companion of payasam ,is Pappad . I doest know about this combo , till I came to my In law's house.When I saw my H and their family crushed pappad in payasam and had it, I was quite  puzzled. When I tried my hand in breaking the pappad and having it, I was totally indulged in its taste. One can have a crunchy and creamy payasam in a single sip. Right after that,I  always fry pappad for payasam. Wanna give it a try ? Come and have it .

Ingredients:
1.Vermicelli           -        1/2 cup
2.Sugar                 -         3/4 cup
3.Water                -          1 cup
4.Milk                  -           1 cup
5.Coconut milk     -          1/2 cup (optional)
6.cardamom pwdr -         a pinch
7.Salt                    -         a pinch

For garnishing:
1.Cashews            -        1 tbsp
2.Raisins                -        1 tbsp
3.Saffron                -        a pinch (optional)
4.Ghee                   -        2 tbsp

Served in a traditional way.

Method:
* Take a pan,add ghee .
* Fry the cashews to golden brown.
* Remove, cahews and fry the raisins ,till it blows like a balloon.
* In the same pan,fry the vermicelli ,till it becomes golden.
* When the vermicelli is fried,remove it and keep it aside.
* Now add water to the pan and bring it to boil.
* Add the fried vermicelli and cook it covered.
* When the vermicelli is half cooked,add ,milk and simmer the stove.
* Let vermicelli cook fully in low heat.Add sugar and cardamom pwdr.
* When the payasam comes to right consistancy,add the coconut milk and garnish with fried raisins , cashew nuts and turn off the stove.
* Some prefer to have bit watery payasam.So we can add the milk accordingly.
* Serve with pappadams.

Creamy Payasam !!!

Notes:
* We can also cook vermicelli in milk,without adding water.It will require lot of milk.
* Coconut milk can be replaced with a tbsp of condensed milk.
* Saffron is purely optional.I have added it to give my payasam a yellow touch.
* We can alo add sabudhana to this payasam.
* I have added 3/4 cup sugar,if u want ,u can cut it down to half cup.It depends on ur taste.

Prawn Curry - Granny Style

My great granny is a specialist in preparing this curry. We used to enjoy this curry ,when we go to her house.
She used to prepare the curry using a mud pot.It gives additioinal aroma and taste to the curry.This curry is flavourfull,as we are adding drumstick.Whenever I prepare this curry, my memories go years back.This curry goes well with rice,idli,dosai and even for roti. Enjoy this curry friends.

Ingredients:
1.Prawn                   -           1 pound
2.Drumstick             -            1/2 cup

3.potato                    -            1/2 (cooked)

4.Onion                    -             1/2 chopped

5.Tomato                  -            1 chopped

6.Garlic pods           -             4

7.Chilli pwdr           -             1 tbsp

8.Turmeric pwdr      -             a pinch

9.Tamarind extract   -              1/2 cup

For tempering:

1.Mustard seeds        -         1/2 tsp

2.Cumin seeds           -         1/2 tsp

3.Methi seeds            -         few

4.Curry leaves           -         few

Method:

* Take a pan,add oil and temper with the tempering ingredients.

* Add chopped onion and saute it well.

* Add the garlic pods and mix it well.

* Dump in the chopped tomatoes and sprinkle salt to it.
* When the tomato is mashed ,add the veges and give it a toss.
* When the veges are partially cooked,add the prawns.
* When the prawns are semi cooked,add chilli pwdr,turmeric pwdr and give it a toss.
* Let the raw smell of the chilli pwdr escapes.
* Now add tamarind juice and required water.
* Let the curry boil well.
* Turn off the curry and garnish with cilantro.

Mushroom Manchuriyan - Dry version

Are you tired of eating mushroom kurma,mushroom fry ? Here is an ultimate solution for mushroom haters.This dish is a delicious dish,which can make people to love mushroom and also will make kids to have a healthy meal.My H is not a mushroom lover.But when I prepared this dish,he changed his opinion about mushroom to certain extent.So people,why waiting? Come and enjoy this exotic Indo-Chinese dish.

Ingredients:
For Deep frying:
1.Mushroom          -         250 gm
2.Besan flour          -         1 cup
3.Corn flour            -         3 tbsp
4.Ginger garlic paste -        1 tsp
5.Red chilli pwdr     -          1 tsp
6.Oil for frying       

For Munchuriyan:
1.Onion               -         1/2
2.Ginger               -         1/2 inch (chopped)
3.Garlic                 -        4 pods (chopped)
4.Green chillies     -         2 (chopped)
5.Tomato ketchup  -        1 tbsp
6.Chilli garlic sauce -        1/2 tbsp (optional)
7.Curry leaves and cilantro

Method:
* Wash and cut the mushroom and keep it aside.
* Take a mixing bowl,add besan flour,corn flour,g&g paste and red chilli powder.
* Add very little water and form a batter of bajji consistancy.
* Keep a pan of oil in the stove.
* When the oil is very hot,dip the mushroom in the batter and fry it in oil.
* Remove the fried mushrooms ,drain the excess oil using a tissue paper. and keep it aside.

Munchuriyan:
* In a separate pan,add oil and keep the flame really high.
* One by one,add curry leaves, sliced onion,garlic,ginger and green chillies.
* Let them get fried partially,that is ,it shud not be mushy.
* Now add the fried mushrooms and give it a toss.
* Add the tomato ketchup,salt and chilli garlic sauce according to ur taste .
* Turn off the stove and garnish with chopped cilantro.

Notes:
* Mushrooms will not be crisp after frying,becaue of its texture.
* We can also add some water to the munchuriyan to get a gravy consitancy,which can be used as a side dish for roti and naan.