Kovil Puliyodharai / Puliyogare / Tamarind rice

Puliyodharai,puliyogare or tamarind rice is a very famous variety rice in southern part of  India.It is served as a main course for many auspicious gatherings.The dish has its name ,because tamarind juice is used to prepare.The mix can be prepared in advance and stored atleast for 2 weeks in fridge.We can also call it as a batchelor's delight,as it can be prepared in no time,if you have the mix.My love for puliyodharai,started in my child hood days.Where we used to go to temple during "Margazhi" - a sacred month, this is offered as a prasad.This is my friend's recipe. .U will fell in love immediately , when u try this.Give it a try ......

Ingredients:
1.Tamarind extract                    -              1cup
2.Fried peanuts                         -               1tbsp
3.Multipurpose masala pwdr  -               2 tbsp
4.sesame seeds                         -               1 tbsp
5.Cooked rice                           -               2 cups

Multi purpose masala powder.

For seasoning:
1.Oil                                         -              2tbsp
1.(a)Red chillies                      -               5
2.Mustard seeds                       -              1/2 tsp
3.Urad dal                                -              1/2 tsp
4.Chana dal                              -               1 tsp
5.Hing                                      -               a pinch
6.curry leaves                          -               few
7.Roasted peanuts                    -              a handfull
8.Cashew                                 -              a handfull

Method:
* Fry the sesame seeds and make it a coarse pwdr.
* Add it to the multi purpose masala pwdr  and keep it aside as shown.
*  Take a pan,add oil,splutter with seasoning ingredients .
*   Now add tamarind juice and bring it to a boil.
*  Now ,add turmeric pwdr and 1 tbsp of  multi purpose masala pwdr.Keep the remaining 1 tbsp pwdr for mixing with the rice at the end.
*  Cover and cook for 2 more minutes and add fried peanuts into the mix.
 

Mix ready to be added to the rice.

Mixing:
Now ,take a mixing bowl,add the rice and drizzle with some gingely oil .Slowly add the puliyodharai mix and multi purpose masala pwdr into the rice.If u want ,the rice to be really spicy,then u can increase the amt of muti purpose masala pwdr .Cover and leave it for half an hour and serve.

Puliyodharai offered to God!!!

Note:
We can just prepare this mix and store it along with the pwdr.whenever u want,just add it to the rice and serve.The more days u store,the more taste will be.Fried cahews and peanuts can be added ,when we mix the rice with the mix.
Linking this to Krithis's event  "Serve it - Preserved"  started by Denny 

Wheat Sheera / Wheat flour Halwa / Godhumai Halwa - A celebration of my blog crossing 2,00,000 hits today

       My  blog baby has crossed 2, 00, 000 hits today. Thats a very big milestone for me . I am very happy to share this  with all my friends and fellow bloggers . My part time hobby ,has become my full time passion now . Yes, I feel like I am ,virtually meeting all my fellow bloggers ,thru this blogging community. I am thanking all my friends ,fellow bloggers and my well wishers ,who was there with me throught this blogging journey,and made me to attain this . Will continue to post new recipes in different cuisines,hence forth.
      Wheat sheera or wheat flour halwa is a very popular Maharashtrian dessert. This is a very easy and simple to make dish. The ingredients required for this sweet are readily available in our pantry and we need not run to the shops . Within few minutes,we can prepare this sweet,and give it to our surprise guests. This sweet was introduced to me by our dear aunty " Shanthi Saboo " in Tiruvellore,near Chennai.
      I have fond memories about this sweet. When we were there, during our childhood,Aunty will prepare this dish as a prasad for poojas.  I doesnt know the name or exact measurements for this sweet. Only thing I know about this sweet is,it is made of wheat. But the taste in my memories ,made me to go for a recipe hunt ,long back. Luckily,when my dear blogger  friend,Geetha  of "En samayal araiyil"posted her recipe in her ,blog. I decided to prepare this dish immediately.Her measurements ,made me to prepare the sweet exactly ,as my aunty made. Thank you Geetha for ur recipe. You can check her recipe here. she has a wonderful space,where we can see lot of healthy recipes. I have bookmarked many of her dishes.

Ingredients:
1.Wheat Flour - 1/2 cup
2.Sugar - 3/4 cup
3.Ghee - 1/2 cup
4.Water - 1 1/2 cup

Method:
* Take a pan,add ghee and make it hot.
* Slowly add the wheat flour and mix it with the ghee.Let it cook thoroughly.
* Make sure ,it does not get any lumps.
* Mix the flour, untill it turns golden brown.
* Heat the water ,but dont boil it.We can also use the microwave and heat it for 2 mins.

* Now add  sugar ,hot water together and mix it.
* The mix will start giving out large bubbles.
* Now mix it in intervals.
* After 2 to 3 mins,the sheera will start coming out like halwa.
* Transfer it to a serving bowl and enjoy.

Note:
* The sheera ,will be dark brown colour,when we fry the flour in ghee for some more time.But I like light brown.so I have not fried the flour to dark brown.
* The amount of ghee should be equal to the amount of wheat flour,if not it will not be that tasty.
* We can also take half ghee and half cup oil.
* The given measurements will yield a larger quantity of sheera.
* Its wise to use a wide pan,as the sheera will start giving out bubbles .So if it is a small pan,then there are chances for the sheera to spill out.

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.