Dried Citron Spicy Gravy / Narthangai Vethakuzhambu

This citron spicy gravy has a tangy and a unique flavor of the citron. Especially "mommies-to-be" in their first trimester will love this as it combats nausea.

For me, the first trimester was very difficult. I had to fight the morning sickness and nausea  every single day. I couldn't take the fragrance of few dishes that I used to like. I had a tough time in the kitchen wondering what I should cook to suit my palette. These gravies can come to your rescue if it is made less spicy and consumed in small quantities.(Spice and citrus fruits can cause acidity/heartburn).

 

The little pleasures in life is when you spend time with your besties from school and college and your Family. The amazing feeling you get when you know they are there during the important facets of your life. The little cute sweet niece and nephew gifting me, kissing me, running behind me, feeling the baby inside my tummy, the super innocent questions they asked me , the dance and music performances they did for me, their contribution in decorating the party hall for my baby shower ... WoW , I was a VVIP! 

These people organized some funny games that K and I had to play; - a rapid fire round about baby care in the first few months ; projecting the baby pictures of our friends and families and asking us to guess; match the following game where we had to match the celebrity and their kids. I gave an average performance. :-)

To top this all , they ordered a yummy food from sarvsri and a delicious cake from Linuskitchen 

My blogs are like a not-so-personal-diary where I can share the beautiful moments I have had. And you may get some ideas from here that you can use it for your loved ones. :-)

Serves : 3
Cooking time : 15 minutes
Prep Time : 5 minutes

Ingredients:

3-4 pieces dried unriped citron / narthangai (in tamil)
2 table spoon sesame oil
½ tea spoon turmeric powder
2 cups tamarind water extract
(soak 2 goose berry sized tamarind balls in hot water for 2-3 mins and get a thin extract out of it)
Salt as needed
2 tablespoon sambar powder
1 tablespoon Jaggery
Rice Flour (optional)

To Temper
 ½ teaspoon mustard
1 teaspoon urad dal
1 teaspoon split bengal gram
½ tea spoon Fenugreek seeds
3 red chillies 
A pinch of asafoetida
A bunch of curry leaves

Method
1. In a deep pan add 1 table spoon sesame oil and add everything under To Temper and saute for a minute.
2. Add the dried citrons and saute for a 2-3 minutes in a low flame.
3. Add the tamarind extract, turmeric powder, sambar powder and salt.close the lid and allow it to boil until the gravy thickens and the raw smell disappears.
4. After 10 minutes, add jaggery little by little to balance the tangy flavor from tamarind and citron.
5. If it is watery, mix rice flour with water and add it to the gravy.
6. Drizzle 1 tablespoon sesame oil in the end . This gives a nice aroma to the gravy.
7. Serve hot with rice or as an accompaniment to any upma , idly, dosa.

Tidbits
 

                                          Pic courtesy : Shanthisthaligai.blogspot.in

Did you know dried citron

1. is used to treat nausea , sea sickness , dysentry and vomiting
2. is a rich source of vitamin c
3. can improve appetite , relieve from stomach ache and treat intestinal ailments.

Multi Millet Pongal

I'm on a "millet cooking" spree. This time it is pongal with assorted millets.

Of all the south indian tiffin varieties, I love Pongal the best. Especially the one from Saravana Bhavan. Yum!

During my semester holidays my mom and her colleagues use to take me on a "so-called-vacation-turned-into-a-complete-temple-trip".Grrr.... My friend S and her mom use to tag along. S , her mom , my mom and I have had numerous funny experiences together. Every semester there will be at least one paper that will threaten us and I'll keep cribbing about it to S. Poor soul had to bear that all the time! We use to write the names of all our friends and put it in the hundial (A collection box used in Hindu temples) assuming God will read our petition :-P and help us pass the subject.(lol!) Dhanushkodi-Rameswaram trip was one of a kind. 2 other friends of mine SG and GR joined the trip and it was such a fun filled memorable vacation. Most girls never get a chance to go on a trip on their own. But with super chillax mommies around, we had no restrictions and enjoyed as much as we could.

Starting with the jeep safari from Rameswaram to Dhanushkodi, the photo sessions inside the dilapidated buildings of Dhanushkodi, the beautiful sight of Srilankan border and Ramar palam, the car chase to catch the train (due to the change in train timings that we noticed in the last minute), the midnight drive on the rameswaram bridge, the giggling and gossiping all the time with our best pals.....  Aw...Miss those lovely days!I was reminded of these because of the food I ate for breakfast during these trips. It use to be Pongal always!


Here is the multi millet pongal recipe

 

Serves 2-3
Prep Time : 5 minutes
Cooking Time : 15 minutes

Ingredients:

1 cup assorted millets (little,pearl,foxtail, kodo,proso millets,bajra,jowar,black sesame seeds 2 table spoon each)
(I used the assorted millets packet from NallaKeerai . This packet had mung dal as well)
1/4 cup Mung Dal
4  cups of Water

To Temper
2-3 table spoon ghee 
3 teaspoon grated ginger
A bunch of curry leaves
10 peppercorns  or 3 teaspoons pepper powder
2-3 teaspoons Cumin seeds/Jeera
Salt as needed
A pinch of Asafoetida
5-6 Cashew nuts

 Method:

1. Dry Roast the assorted millets, and mung dal separately for few minutes until they are hot.
2. Take a pressure cooker and add these millets and dal and pour 4 cups of water.
( I generally add cumin-pepper powder along with the pongal because most of us don't eat the peppercorns)
3. Leave it for 4-5 whistles until it gets a mushy texture and open it after the pressure subsides.
4. In a separate pan add 1  tablespoon ghee and once it is hot add grated ginger and asafoetida and saute it until the raw smell disappears and add it to pongal
5. Again in the same pan, add 1 tablespoon ghee add peppercorns wait until it splutters, then add cashewnuts, jeera and curry leaves in that order and mix it with pongal.
6. Finally drizzle 1 tablespoon of ghee over the pongal and serve hot with coconut chutney.


Note: This is no different from the normal pongal we do.

Tidbits

Did you know curry leaves

1. are good for eye sight
2. reduce hair fall and improves hair growth
3. can relieve from indigestion

Paal Kova

100 days with my little  "U".   Calls for a celebration !

"U" can now give a brilliant smile; hold things on her own ; observe moving objects; recognize my voice; respond to us by making a cooing sound ..............Something new happens every single day :-)

I decided to celebrate the 100th day with a simple dessert.  My mom use to prepare this dessert very often.Either as pal kova or just the home-made condensed milk with sugar (w/o adding curd) is frozen which tastes like ice-cream!

Lot of things have changed in the last 100 days...Time management is the foremost thing. I am trying to become more organized,efficient and focused. To be precise, turning into a real mommy!

On to the dessert,
Many blogs suggested that Pal Kova can be cooked under 10 minutes if microwaved. However on the flip side, it had few problems too. So I decided to go the traditional-stovetop way. And this was the only dessert I could think of with the ingredients available at home. 

So the main ingredient for this recipe is  PATIENCE  PATIENCE & PATIENCE :-)

Source : My Mom
Cooking Time: 2 hours
No Prep Time :-)

Ingredients:
1 liter milk
2 teaspoon cardamom powder
3 tablespoon sugar
Few saffron strands
3-4 teaspoon curd
1 tablespoon ghee

Method:

1. Take a heavy bottomed vessel and boil the milk in a low to medium flame.
2. Wait until the milk reduces by half and then add 1tea spoon of curd.
3. Keep stirring occasionally and add another teaspoon of curd after 20minutes.
4. The milk will get a curdled texture after a while ; well don't stop keep stirring for another 20 minutes and add another teaspoon of curd.
5. Repeat step 3 until you get a thick curdled consistency.
6. Towards the end, the milk changes into a pale yellow color. At this stage add cardamom powder, saffron and sugar. The water content in the milk evaporates rapidly ; it requires frequent stirring so that the bottom doesn't get burnt.
7. I decided to retain some moisture (didn't want it to become very dry) because it gets harder when refrigerated.
8. Sprinkle some ghee on top; soft,hot pal kova is ready to be served.

Tidbits:

 

 
                                                      Picture and information courtesy : The Internet

Did you know Saffron

1. inhibits the growth of tumours
2. reduces insomnia
3. alleviates gastric problems

Varagu Upma Kozhukattai / Kodo Millet Dumplings

Back again with a millet recipe!

When "R" introduced me to organic millets, I didn't have a clue on what can be cooked with them. In the past, there have been several occasions where I grabbed a lot of "good-for-your-health" items from the supermarket, stocked them and in the end discarded them because they expired! This time, I didn't want to repeat it. Many blogs, FB pages have motivated and inspired me to cook,innovate,experiment more with healthy cooking ... and cooking with different techniques.

Before going to the recipe,
A peep into a small amateurish party that I hosted a couple of years back. (That's when I got married and started cooking)The guests were aged between 6 and 60 and I had absolutely no idea what should be on the menu. I ended up cooking bisibelabath, bagalabath, spicy potato curry, cottage cheese fritters, vegetable fried rice, Gobi manchurian, Thanks to all XXXKitchen blogs!(And my aunt prepared roti and channa ; "S" prepared the soup).Bought some ice-creams and cake for dessert. (now, should I call it a pot luck? :-P )

That was a surprise baby shower party for my Sister-in-law. She was (genuinely?) surprised to see her best friend "S's" family at my place ; We decorated our house with lots and lots of tiny stuffed dolls and baby clothes; posters of super cool testimonials from her school,college,office besties and relatives; a beautiful poem handwritten by his son "G" ; a photo booth reminding of her good old times. Surprised her a little more with some fabulous gifts too! We had a terrific get together that day.

FAMILY,FRIENDS & FOOD - what else can we ask for ?
Today's generation is missing out the beautiful culture of being in a joint family.Only these family gettogethers can compensate for it.

To the recipe now,

Source : Adapted from Jeyshri's Kitchen's Upma Kozhukattai
Cooking time : 15mins

Serves : 2 people

INGREDIENTS:

1 cup Organic Varagu / Kodo Millet from  NallaKeerai
3 cups of water
2-3 tablespoon Moong Dal / Green gram
1 teaspoon cumin/jeera seeds
1 teaspoon black pepper

1 inch grated ginger
1/2 cup Grated Coconut
2-3 red chilli
2 tablespoon oil
1/2 teaspoon mustard seeds
A handful of Cow peas (karamani in tamil)
A bunch of curry leaves
A pinch of asafoetida

A pinch of turmeric powder
salt as needed

Method:

1. Soak the cow pea for 5-6 hours ; drain the water and keep it aside.

2. You can grind the kodo millet rice coarsely(optional) 

3. Grind Jeera, pepper and moong dal and keep it aside

4. In a pressure cooker, pour 2 table spoon oil and once it is heated up add mustard seeds, red chilli, curry leaves,asafoetida and grated ginger. Sauté it for a minute and then add 3 cups of water. 

5. Once the water comes to a rolling boil, add cow pea, kodo millet, salt, turmeric powder, grated coconut ;close the lid and leave it for three whistles. Wait until the pressure subsides.

6. You can stop here and serve it as upma or make small dumplings and steam it in an idly cooker for 5 more minutes.

You can try Orange Peel Spicy Gravy as its accompaniment. 

Note: 

• Ensure you don't add too many red chillies because we have already added pepper and it might turn too spicy.
• Instead of 3 cups of water and grated coconut,  you can add 2 cups of water and 1 cup of coconut milk 

Tidbits:

Did you know, Cumin seeds are 

1. very good for digestion , nausea and morning sickness.

2. excellent source for lactation

3. best home remedy for common cold.

4. used as drinking water (Jeera water) (most hotels that I visited in Kerala served Jeera water instead of plain water)

Tomato Rasam

Rasam is an elixir in a Tambram's life. I grew up eating Rasam every single day. According to me, though Rasam is easy to prepare, it takes a while to master it.

Rasam is nothing but a clear soup. There are umpteen rasam varieties! Hot Black Pepper-Cumin Rasam does wonders when you're down with cold.

The best rasam I have tasted so far was at my sister-in-law's (SIL)house.My SIL's mother-in-law "PB" Aunty is a terrific cook; even the simplest meal will be cooked to perfection and will taste delicious. She keeps telling me that we can gauge a cook just by tasting their Rasam. Here comes her famous dialogue  "nanna vakkanai ah panni sapdanum"  ( meaning cook and eat with fullest satisfaction!!! ) :-)

My aunt is not only a terrific cook but a beautiful person too! She is one of those with whom you'll develop an instant liking. She is the epitome of patience. A role model to many MILs and MILs to be :-)

This post is dedicated to her!

Recipe:

Source : PB Aunty
Cooking time : 15mins
Preparation Time : 5 mins
Serves 3 people


Ingredients:
Purée from 3 medium sized tomatoes
1 tomato diced
2 cups tamarind juice (take a gooseberry sized tamarind and soak in hot water for 5mins)
2 cups lentils broth
1 green chilli slit vertically
1 inch ginger
A bunch of coriander leaves
2 tablespoon rasam powder
A pinch of turmeric powder
A pinch of asafoetida
Water as required
Salt as required

For Tempering:
1½ tablespoon ghee
1 teaspoon mustard
1 teaspoon black pepper
1 teaspoon cumin seeds

Method:

For the lentils broth

Pressure cook 1 cup Tuvar Dal/Split Red gram with water and retain the broth with little dal.
(The rest of it can be used in Sambar).

1. In a  pressure cooker or a deep vessel add the puréed tomatoes, diced tomato,tamarind extract, green chilli, asafoetida, rasam powder,turmeric powder and ginger.

2. Close the lid partially and allow it to boil in a low flame for 10 minutes (until the raw smell from the rasam powder vanishes and tomatoes become soft)

3. Add lentils broth and salt and give it a stir in a medium flame. 

    (You can add some water if the rasam is too thick)

4. Wait until the rasam becomes frothy on the top.

5. Remove it from the flame and go for tempering

    Heat 1½ tablespoon ghee in a small pan. Once hot, add mustard seeds,cumin seeds and black pepper  and let it pop and pour it over the rasam

6. Garnish with coriander leaves.

• Ensure you don't add too much tamarind because we use enough tomatoes to get that tangy flavour.
• You can serve it with rice, or soak some lentils Vada to it, or just have it like a soup!
• You can also add 3-4 minced garlic and garnish with mint leaves for added flavour.

Tidbits:

Did you know black pepper

• is one of the ancient spices native to India,
• is offered to God in a belief that it will cure all ailments (We offer salt and pepper in Vaitheeswaran Kovil)
• is the spice that our forefathers cooked with before the Portuguese introduced chillies to India.

Orange Peel Spicy Gravy

I am a big fan of spicy food! 

Here's a simple Tambrahm recipe. We call it VethaKuzhambu (and some call it Orange Peel Pachidi) in Tamil. 

We do Vetha Kuzhambu at least once a week at home.

I didn't have any cravings specifically when I was pregnant. But the only food that kept me going during the first trimester was all the spicy gravies(Vetha Kuzambu, Molagu(pepper) Kozambu etc). 

This dish is famous mainly because

1. It is simple to prepare

2. Tastes great with many South Indian food Items (Dosa,Idly,Upma)

3. Roasted Pappad is the best accompaniment when mixed with rice. 

4. Can last long if refrigerated properly.

5. Can be prepared in a Jiffy!

Before going to the recipe , Here's a sneak peek to my baby book!

I love making scrap books. When you read it after a few years, it will be like a time machine taking you to a different world altogether. It brings a beautiful smile and reminds you of the best moments you have had! 

This is my 4th scrap book; First one was for my best friend from school - SG's wedding. Next one was for my best friend from college - A's wedding and third was for my best friend "S" b'day. 

To all  "expectant mommies" do make a baby book ! Make sure everything is hand written :-)

I have recorded everything that happened since I conceived. Saved photos and videos month-wise to see how she is changing every month. Even created a gmail account for my kid(Sister In Law's idea)!( At least let them have a decent email ID, instead of random numbers and special characters  appended to our names).Will continue to constantly update this book every month until she turns one and later on during special occasions!

Coming back to the recipe....

Source: My Aunt
Cooking Time : 15 mins
Prep Time: 5 mins
Serves 3 people

Ingredients:
Orange Peel from 1 Orange. (Julienne cut)
A bunch of Curry Leaves 
1 pinch Asafoetida
1 teaspoon turmeric powder
2 table spoon sambar powder or 1 tablespoon chilly powder
3 tablespoon sesame oil
1 teaspoon mustard seeds
2 cups tamarind water extract
(soak 2 goose berry sized tamarind balls in hot water for 2-3 mins and get a thin extract out of it)
Jaggery as required
Salt as required

Dry Roast
½ teaspoon fenugreek seeds

1 teaspoon black pepper balls

1½ teaspoon sesame seeds

1 teaspoon Jeera/Cumin seeds

                                 

                                         

Method:
1. Dry roast all the ingredients under dry roast section and grind it.
2. Take a cooking pan, add 1 table spoon sesame oil and add the orange peel and sauté it for a couple of minutes.
3, Add turmeric powder, chilli/sambar powder, asafoetida and sauté for a minute
4. Add tamarind extract, salt , dry roasted powder and close it partially with a lid. Boil it until the gravy thickens.
   (should be around 10mins).
5. Orange peels would have cooked by now and the gravy will taste bitter. So add Jaggery little by little to balance the taste.
6.Finally , In a separate pan, pour 1 table spoon sesame oil, mustard seeds and wait until it splutters ,then add the curry leaves. Pour it to the thickened gravy and sprinkle 1 table spoon sesame oil to get nice aroma.

Orange peel gives some zing to the gravy! Mix it with rice and serve it with a pappad.

Tidbits

Did you know Fenugreek seeds are:

• Excellent body coolants
• Relieves from stomach cramps (especially during menses)
• Excellent source of lactation.

Kodo Millet Mixed Veggie Rice

Happy New Year !

New Year is the time when people tend to take resolutions. But, Resolutions are meant to be broken .Isn't it? I am not keen in making and breaking resolutions. However this year , I have decided to write and read a lot (about anything and everything under the sun). Many fellow bloggers have been a source of inspiration to me. 

Looking at the year gone by, 2013 has been a terrific year for both my family and me. 

I completed my executive MBA from XLRI . Had some good progress on the job front. Then the arrival of our little angel "U". All of us were super thrilled and excited to welcome the baby. And to our surprise she was born on her Dad's B'day! That's the best gift I could give "K".

Being a mommy to a new born was a Herculean task. I had PPD ,mixed emotions running through my mind during the first 2-3 weeks. Then things settled down a bit and I started enjoying being with the baby, Admiring her all the time! Well, time flies and she is almost 3 months now.

 This year I'm looking forward to all her "FIRSTs" - First Smile, First Crawl, First Walk, First Word ..bla bla

So, Making my début here with the first food blog - Kodo Millet (Varagu in Tamil ) Mixed Veggie Rice. Kodo Millet was introduced to me by "R", a friend of mine . 

You can reach out to them through their FB Page NallaKeerai

I quickly browsed the origin, health benefits and recipes that can be done with Kodo Millet.

Here is the quick summary of what I browsed through:

Health Benefits:

1.  Rich in fibre

2.  Keeps Diabetes under check.

3.  Excellent substitute for Rice and Wheat.

4.  Can help in weight loss as it helps to combat the feeling of hunger.

Recipe: Kodo Millet Mixed Veggie Rice

Source:  From a TV Show

Prep Time : 10 - 15 mins

Cooking Time  : 20 -25 mins

Serves 3 people

Ingredients:

Veggies:

1 Tomato Medium Sized

1 Onion Medium/Big Sized

1 Capsicum Big

4-5 Cloves of Garlic

1 inch Ginger

1 Carrot small sized

1 cup Peas

1 Green Chilly - Slit Vertically

Bunch of Coriander leaves

Bunch of Mint / Pudina Leaves

Spices:

1 teaspoon turmeric powder

1½ teaspoon Chilly powder 

1 teaspoon coriander powder

1½ teaspoon Garam Masala powder 

1 teaspoon Jeera/ Cumin seeds

1 teaspoon Saunf/Fennel Seeds

½  inch Cinammon stick

1-2 Cloves

Salt as needed

Rice:

Kodo Millet 1 Cup - Washed and  drained

Coconut Milk 1 Cup

Water 1 Cup

1tablespoon Ghee

3 table spoon refined oil/olive oil.

Method:

Rice:

1. In a  pressure cooker add ghee and 1 table spoon oil. Once they get heated up add cumin, fennel seeds, Cinnamon ,cloves and green chilli and sauté it for few seconds

2. Add Kodo Millet and sauté for a couple of minutes.

3. For one cup of Kodo Millet , add 1 cup of coconut milk and 1 cup of water.

4. Throw in some mint leaves to get nice aroma and flavour

5. Finally a pinch of salt and close the lid and leave it for 3 whistles and allow it to rest for 10 minutes(until the pressure subsides)

Veggie:

1. Heat the cooking pan, add some cumin seeds, ginger garlic paste and sauté until the raw smell disappears

2. Add all the powders under the spices section and give it a stir.

3. Add the onions and allow it to caramelize

4. Next add the tomatoes and wait until it softens

5. Finally add capsicum and semi cooked peas and carrot to retain the crunchiness (and nutrients) in the dish.

6. Add a pinch of salt. Ensure you don't add too much of it as you have already added some salt to the rice.

7. Mix it with rice and serve hot.

8. Garnish it with some coriander leaves 

Note:

I add turmeric in most of my dishes(just a pinch) as it has antimicrobial property.

You can add as many veggies as you want. The next time I prepare this recipe, I am planning to include corn, french beans, broccoli ,Cottage Cheese,Methi leaves etc

Spice Levels can be adjusted to suit your palette.

Tidibits:

Ref : http://www.earth360.in/web/Millets.html