Aug 1, 2017

495:Nadan Chembu Astram/ Traditional Kerala style Taro Root Curry

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Nadan Chembu Astram is a traditional dish of Kerala. Astram is a thick preparation with Curd, Chembu and coconut. It goes well with Kanji (Rice Porridge). Let's see how we can prepare this delicious recipe


Preparation Time:      10 Minutes
Cooking Time            25 Minutes
Recipe Category :      Vegetable Gravies, Kuzhambhu
Recipe Cuisine   :      Kerala, South Indian
Serves             :        3-4 People

Ingredients:

Diced Chembu / Taro root      2 cups  
Turmeric Powder                   ½ Teaspoon
Thick beaten   Curd               1 cup
Red Chili Powder                   1 Teaspoon
Curry Leaves                        few
Salt                                    To Taste.

To Grind:
Grated Coconut:                 ¾ cup – 1 cup
Turmeric Powder:               1/2 Teaspoon
Cumin Seeds                      1 Teaspoon
Water:                              2 Tablespoon
  
To Season:
Coconut Oil                        2 Tablespoon
Mustard Seeds:                  1 Teaspoon.
Whole Kashmiri Chili           3 Nos, broken
Curry leaves                       1 string

Method:

  • Wash the Chembu in running water.      Peel the skin and cut into round shape.
  • Put the Chembu into the big pan. Add water, Red chili powder, turmeric powder and salt. Boil and cook till done.

  • In the meantime, grind the ingredients listed to a smooth paste with little water.

  • When the Chembu is nicely cooked, put the ground mixture into it. Mix well. stir well and simmer the fire.       
  • Adjust water and let it simmer for 2 - 3 minutes or till everything is nicely combined.

  • Add the beaten curd. Mix well.  Take off from heat and keep aside.
  • Heat oil in a seasoning pan , splutter mustard seeds, curry leaves and red chillies.
  • Add this to the cooked Chembu curry.
  • Serve hot with Kanji and Rice.



Jul 14, 2017

494: Elai Vadam/ How to Make Elai Vadam




Most of the Indian housewife makes large quantities of vadam and dry it properly and store it and use it even for 1 year.  Such traditions are dying a slow death now in a fast-paced world. Now a days, Supermarkets are stocking vadam and Vathals.
Elai Vadam is a delicious papad/ rice cracker that is very traditional to the south Indian homes. A simple recipe using raw rice,jeera  and salt. “Elai” in Tamil means leaf and since the batter of these vadam gets cooked in a banana leaf it gets its name. But these days, Elai Vadam stand is readily available and the Vadam can be made using that.
Taking full advantage of the bright summer sunshine, getting ready for the preparation of vadam making in full swing the last couple of weeks.
Today I am going to share my favorite recipe from my Amma’s kitchen. I love them and prefer eating them when just steamed. Most of the times, my Mom make only the steamed vadam to eat them just like that. 
Have fun in making this vadam and you will also enjoy making as much as I did.

Recipe Cuisine:       South Indian
Recipe Category:     Snacks/ Vadams
Preparation time:    12 hours (including soaking and fermentation time)
Cooking time:         1 hour
Makes:                   30

Ingredients

Raw Rice                 2 cups
Javvarisi/ Sago        2 Tablespoons (Optional)
Cumin seeds           1 Tablespoons
Salt                        To Taste
Green chilies -         2-3 Nos.

Special equipment needed are:
Banana Leaves/ Elai vadam stand
Pressure cooker/idli cooker/any steamer
A plastic sheet/ Cotton cloth ( to dry the vadam )

Method:
  • Wash and soak the rice for 4 hours.
  • Wash and clean the rice and Grind to a fine paste along with salt and green chili. Add water gradually while grinding.

  • Allow  the batter to ferment for overnight.  In the morning, you will get a nice fermented aroma from it. After fermentation, you will notice that there is a small layer of water on top of the batter. Remove this water and set aside.
  • Soak the Javvarisi for 2 hours.   Cook the Javvarisi in the hot water. Keep aside.

  • Now add the cooked Javvarisi and cumin seeds into the batter. if needed you can add more water to adjust consistency.


  • Cut the banana leaves and keep ready.
  • Grease the banana leaves with a drop of oil and add a ladle of batter on this. Spread it in a circular motion like a dosa.

  • Add water in a idli pan and keep a small cup filled with water inside. Keep a banana leaf on a plate, which should fit into the pan.


  • Steam this for a minute. The color will change as shown in the picture.

  • Take out the stand and remove the plates. When it is warm slowly peel it off, it will come out easily. Repeat the process until you finish all the batter.

  • You can eat them fresh as a evening tiffin. I love it.
  • To Store:
  • Peel the vadam slowly. you can arrange in a clean white cloth/ Plastic sheet for drying. Let it air dry/ sun dry  for a day or two.

  • After drying it, you can store it in an airtight box for up to a year. Whenever needed, fry it like the normal papad.

  • Heat oil in a deep-frying pan; fry a vadam at a time, they will fluff up and become bigger than they are.
  • Fry in enough oil and drain in paper towel. Serve the Elai Vadam as it is or along with your meal.

  • You can also roast it in open flame or microwave it.

Notes:
  • You can use Idli rice also.
  • Consistency of the batter should not be too thin. If it is too thin, it will run out from the leaf.
  • Now a days, Elai vadam stands are available. If you are using the stands, slightly grease the plate with little oil spread the batter and steam it.
  • The vadam will stick to the plate if they have not steamed enough or if the plates have not been greased well.
  • If you are too tired to make all the vadam in one day, you can store the batter in the fridge and use it the next day.
  • Thank you Amma for the tips.

Have a look at the other South Indian recipes here

Jul 1, 2017

493:Vazhakkai Varuval / Raw Banana Roast



Today I am sharing a very easy to make this colorful and delicious Vazhakkai Roast. I am big fan of this recipe because we need only less oil to make this dish and it still tastes like the one which we deep fry in the oil. Vazhakkai Roasts goes well with any South Indian lunch dish like sambhar, Rasam, etc. Try this easy yummy dish and enjoy.

Preparation Time:       10  Minutes
Cooking Time              20 Minutes
Recipe Category:         Vegetable Dry Subjis
Recipe Cuisine   :         South Indian
Serves             :              3-4 People

Ingredients
Raw Banana               4 No
Water                         For boiling
Salt                           To Taste
Masala Powders:
Chili Powder               1 Teaspoon
Turmeric Powder        ¼ Teaspoon
Asafetida Powder        ¼ Teaspoon
Snafu Powder             ¼ Teaspoon

For Tadka:

Coconut Oil                 2 Tablespoon
Cumin Seeds              ½ Teaspoon
Mustard seeds            ½ Teaspoon
Curry Leaves               Few

 Method:

  • Wash and Peel the  Raw Bananas. 

  • Cut raw banana to 1/4-inch thickness. 

  • Boil the water and add the chopped banana slices. Just cook for 3 minutes. 

  • Drain water completely transfer to a wide bowl. 
  • Add the chili powder, Turmeric powder, Asafetida powder ,Fennel powder and salt. 

  • Mix and coat it gently onto all the slices. Keep aside  for 5 minutes. 

  • Heat oil in a flat pan, add all Tadka items and let them crackle. 
  • Now, place the mixed  masala plantain slices in the oil and let it cook for a few minutes. Stir gently to let the oil coat on both the sides of the plantain slices. 

  • Gently flip over each slice and let it cook on the other side for few more minutes. 
  • Keep doing this until the plantains are cooked and becomes crispy from outside. 
  • This may take at least 15 minutes to become crispy. 
  • Now the yummy spicy Vazhakkai Fry is Ready. 

  • Serve Vazhakkai Varuval with Steamed Rice and Sambhar.



See other recipes mentioned in this post




Cheers!!!


Jun 1, 2017

492:Ethakka appam/ banana fritters

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Ethakka appam / Ripe banana fritters is an easy and traditional Kerala style snack made with ripe plantains.
Ethan pazham

Ingredients:

Ripe Bananas                         4 Nos.                 Coconut oil (Or) Cooking oil     For Deep Frying

For Batter

Water                                    ½ cup
All Purpose Flour (Maida)         1 cup
Rice flour                                2 Tablespoon
Sugar                                     2 Tablespoon
Bicarbonate of soda                 a pinch
Turmeric powder                     1/8 Teaspoon
Salt                                       To Taste

Method:

  • Peel the bananas and slice them into 3 pieces, lengthwise.
  • Add above batter items  into the mixing bowl, blend it thoroughly to form a semi thick batter with a dropping consistency and do make sure there no lumps in the batter.
  • Now dip the slices in batter and evenly coat them.
  • Heat the oil in a kadai.
  • Deep fry them until they become golden brown. Flip them in between.
  • Remove from oil and drain the excess oil with paper towel.
  • Serve hot with Masala Chai.




x

May 21, 2017

491:Killu Vadam/ Left over Rice Fryums – Step By Step

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Summer is the ideal time to make Vathals and vadams.  Vathal is the most attracting snack with rice for children and elders too. Any type of main course will go with the Vathal and vadagam .
Killu vadam is made using leftover rice. The name comes after the dough is pinched (Killu) small portion to make this vadagam, then dried.  Do try this I am sure you love it.


Soaking Time:                     4 Hours
Preparation Time:                20 mins
Drying Time:                       3 days

Ingredients:
Leftover  cooked Rice           3 cups
Water                                 For soaking the rice
Cumin Seeds/ Jeera             1 Teaspoon

To Grind
Green Chilies                      8 Nos.
Asafetida                            1 Teaspoon
Salt                                    To Taste

Method

  • Soak the left over  rice for  enough water for 4 hours.





  • Grind green chilies along with a pinch of salt ,Teaspoon of water into smooth paste. Keep aside.





  • Strain the rice well and add it to the blender. Grind it to a coarse paste. Transfer this to a mixing bowl.
  • Add the  chilli paste , salt and to the rice paste. Mix all the ingredients well. Adjust the salt per your taste.





  • Take plastic sheet / Big Plate/ white cloth. Start dividing the mixture and place the vadam in equal interval. Do this till the entire dough is over.




Day 1: Dry it in sun till there is no moisture.  In the evening bring the vadam inside and let it dry under a fan.
Day 2: Then next day morning again dry it in the sun. Now the vadam would have dried 50%. Again, in the evening, bring the vadam inside and dry it under the fan.
Day 3:   Repeat this process till its crispy & slightly browned.
  • Once dried completely, store in a clean container & it will stay fresh for years. Use it as & when needed.



  • Heat oil in a kadai & Fry the vadams in medium hot oil. Don’t fry them in very hot oil. Because, the vadams may not cook completely. Strain the vadams and Serve it with any variety rice of your choice.
Note:
  • Check the weather forecast a day before itself. Make sure you do this on a sunny day. The drying time may differ, according to the outside temperature.
  • While grinding add curry leaves for green color.
  • If you want, you can add Javvarisi.  the vadam will be more crispy
  • You can add finely chopped, coriander, grated carrot in the dough and make veg vadams.





May 5, 2017

490:Sambaram/Spiced Buttermilk

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Today I am sharing the recipe of Kerala style moru Sambharam. It is a curd based savory drink (flavored with ginger, curry leaves and chilies), it cools down the body the way no soft drink can ever do. It served at Sadya as it help to settle down the heaviness after such a huge spread and also aids digestion. If you haven't tasted this yet, do give this a try soon to feel energetic!!

Ingredients

Plain Yogurt/Curd               1 cup
Water                                2 cups
Ginger                               2’’inch
Green chilies                      2 no.
Curry leaves                      2 spring
Salt                                  To Taste.
Crushed Ice                      as needed

Method:

  • Crush ginger, chilies and using a mortar and pestle. Keep aside
  • Add the yogurt to the blender jar, add water and pulse it 2-3 times to mix well.
  • Add few crushed ice cubes along with salt, and blend all the ingredients together. Puree until smooth.
  • Transfer this mixture in a bowl add crushed ginger , green chilies and curry leaves. Mix well.
  • Transfer to a large pitcher and chill in the refrigerator for 10-15 minutes.
  • Pour the chilled butter milk into the glasses .
Notes:



  • Spice level can be adjusted according to your preference.
  • You can  also add Hing powder, a pinch of cumin seed powder and crushed Mint leaves to the butter milk.
  • The yogurt should be slightly sour to get the actual flavors. -






Enjoy!!









Sambharam

Apr 19, 2017

489:Vegetable Idli

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This is one of the healthiest breakfast delights,  which is commonly served in all Southindian states.Last night, I made this dinner platter-vegetable idly, tomato chutney and milagai podi (gun powder). Vegetable idli is quite filling; calorie rich food which is good for growing kids and also keeps us full for long time. Here is the recipe for Vegetable Idli


Ingredients:

Idli Batter                                        2 cups
Grated Carrot                                  ¼ Cup
Finely chopped green chilies             1 tsp.
Finely chopped Curry leaves             1 Tbsp.
Ground Black Pepper                        ½ Tsp.
Salt                                                   a pinch.
Ghee                                                  ½ Tsp.
Oil                                                      1 Tsp.


Method:


  • In a bowl, add  all above ingredients expect oil, and whisk it  and make a thick batter and keep it aside for 10 minutes.
  • Grease the idli mould with oil and pour idli batter into each mould.
  • Repeat these processes till all the idli mould are filled.
  • Meanwhile , add about 2 cups of water to the idli cooker and heat it.
  • Now place the idli stand with moulds inside the cooker.
  • Cover and let it steam for 10 minutes till the idlis are cooked.
  • Take out the idli stand and leave for 5 minutes
  • .After it cools down, take the idlis out with the help of a knife.
  • Serve hot with sambhar and chutney.
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