Pongal Aviyal

Happy Pongal  dear all !

Here is a Pongal aviyal, a mixed vegetable curry , that is prepared during Pongal  festival in Tamilnadu. This recipe is popular in Tirunelveli, Nagercoil and some parts of Kerala.

Serve 6 adults.

Cooking time 15 minutes.

Preparation time 15 minutes.

Good for health !

Ingredients:

Raw green banana - 1

Brinjal - 4

Drumstick -1 

White pumpkin - 100 gm

Yellow pumpkin - 100 gm

Carrot - 1

Beans - 10

Broad beans - 10

String beans - 10

Yam - 100 gm

Potato - 1

Arbi - 2

Small green mango - 50 gm

Shallot onion - 10

Coconut - 3/4 cup

Green chili - 3

Coconut oil - 2 tbsp

Cumin - 1 tsp

Curd - 1/2 cup

Curry Leaf - handful

பொங்கல் அவியல் :

வாழைக்காய் 1  
கத்தரிக்காய் 4
முருங்கைக்காய் 1
வெண்பூசணி 100 கி 
மஞ்சள் பூசணி 100 கி
கேரட் 1
பீன்ஸ் 10
அவரைக்காய் 10
கொத்தவரங்காய்  - 10
சேனைக்கிழங்கு 100 கி
உருளை கிழங்கு 1
சேப்பங்கிழங்கு 2
சிறிய மாங்காய் -  1
நாட்டு வெங்காயம்  10
தேங்காய் துருவல் - 3/4 கப் 
மிளகாய் -3
சீரகம் - 1 தேக்கரண்டி 
தேங்காய் எண்ணை - 2 மேஜைக்கரண்டி 
தயிர் - 1/2 கப்

கறிவேப்பிலை - சிறிதளவு

Method:
Cut all the vegetable in one and a half inch long thin strips (like finger chips) .

Start cooking with veggies that take more cooking time (like drumstick, root veggies).

Boil the vegetables with salt. 

Grind the coconut and chillies to a fine paste. Add to cooked vegetables. Bring to a boil.

Let those veggies be tender crisp (90 % cooked only).

When the vegetables are almost cooked and absorbed all water,  Add 2 tbsp coconut oil.

Then add curry leaf.

Switch off.

Add the yogurt, mix well.

Pongal aviyal is ready 

Serving suggestions:
Serve with rice , rasam and papadam.It can also be served with chapathi , naan , adai etc.

Tirunelveli Meen kulambu

 Fish curry or fish kulambu or Meen kulambu (Tamil).

There are a lot of varieties of fish curry in India and Sri Lanka and all over Asia. 

This particular dish is my most favorite as this is my amma's recipe.

This is how meen kulambu is made in Tirunelveli.

Nowadays fish curry is made like a thick curry in high-end restaurants with a glossy layer of oil floating above.   But originally the villagers of Tamilnadu make it like a watery curry , so that it stretches out to more plates at home. One shouldn't underestimate the taste of this native fish curry, by comparing it with the thokku like oily hotel style curry. This Tirunelveli fish curry is nothing fancy but gives us the 100% nutritional value of the fish.  We can eat this fish curry almost all days of the week and stay healthy and beautiful, By saying this, I won't say that , I don't prepare an oily fish curry, but I do it occasionally, as it is a delicacy and I love fish in any form .LOL,🙂

Click to see my Youtube video on how to make 'Tirunelveli fish curry, Fish fry and Red snapper cutting technique'  'திருநெல்வேலி மீன் குழம்பு,  பொறிச்ச மீன், சங்கரா மீன் வெட்டும் முறை '

Ingredients:
Fish - 3/4 kg (1.5 lb))
(choose any fish like Red snapper, Sea Bass, Butter fish ,king fish)
Sesame oil - 1 tbsp
Mustard seeds- 1 tsp
Fenugreek seeds- 1/2 tsp
Tamarind - 1 lime size
Red chilli powder -1 tsp
Coriander powder-3 tsp
Turmeric powder- 3/4 tsp
Tomato - 2
Green chillies -2 (optional)
Curry leaves- 2 sprigs.

Garlic - 1
To grind:
Shredded coconut -1/2 cup
Shallot - 4
Cumin seeds - 1 tsp

தேவையான பொருட்கள்: (குழம்பு + பொறிக்க)

மீன்  - 3/4 கிலோ  (1.5 பவுண்டு))

(சங்கரா, கொடுவா, கொதிப்பு, சாளை மீன், வஞ்சிரம்,என ஏதாவது)

நல்லெண்ணெய் - 1 மேஜைக்கரண்டி 

கடுகு - 1 தேக்கரண்டி 

வெந்தயம்  1/2 தேக்கரண்டி 

புளி  - 1 சின்ன எலுமிச்சை அளவு 

மிளகாய் தூள்  -1 தேக்கரண்டி 

கொத்தமல்லி தூள் -3 தேக்கரண்டி 

மஞ்சள் தூள் - 3/4 தேக்கரண்டி 

தக்காளி - 2

மிளகாய்  -2

கறிவேப்பிலை - 2 இணுக்கு 

பூண்டு - 1 

மசாலா அரைக்க :

துருவிய தேங்காய் -1/2 கப் 

நாட்டு வெங்காயம்  - 4

சீரகம் - 1 தேக்கரண்டி 

Method:
Wash the fish and remove all the fins and scales by a knife.
Then slice it into big chunks.
Rinse and keep aside.

Choose the head, tail and belly portion of fish for curry. The other pieces can be reserved for frying.
Extract juice from tamarind and add chilli powder, coriander powder, pinch of turmeric powder, salt and mix well.
Heat the sesame oil in vessel .Add mustard and fenugreek seeds. After the nustard seeds crackle add the curry leaves .
Then add chopped tomato and saute it for 1 minute.
Add tamarind juice mixture and let it boil for 5 minutes.
Then add the finely ground coconut-onion paste.
Immediately after this starts boiling add the fish pieces.
cover the vessel and simmer the heat.
Keep the curry gets cooked in simmer heat for 15 minutes.
DO NOT stir the curry after adding the fish, otherwise you may end up with broken pieces.
Then put off fire.Garnish with chopped green chillies and curry leaves and serve hot with rice or chapathi or Idly or dosai .

Serving suggestions:
Serves 3 people.
Serve with fried fish , a vegetable stir fry or any keerai spinach masiyal and ripe mango as side dish.

Tamil meaning for fishes:
shark -pillai sura.
sardine - chalai.
anchovy-nethili
Butter fish- kuthippu,
king fish- seela / vanjiram

Red snapper - Romeo, sankara, kili meen,

Sea Bas - Koduva

How to prepare chapathi dough using Kitchenaid stand mixer ?

 This is about preparing Chapathi dough using Kitchenaid stand mixer.

How to prepare chapathi dough using Kitchenaid stand mixer ?

Ingredients:

Whole wheat flour - 4 cups

Water - 2 cup (1/4 cup lesser sometimes)

salt - 1/2 tsp

sesame oil (or any oil) - 2 tbsp

Serving suggestions: Click to see my recipe

1 cup wheat flour gives - 5 chapathi or roti of  7 inch diameter.

Time taken to knead - 10 minutes (including cleaning).

Time taken to prepare 6 chapathi - 10 minutes.

Method:

Add the 4 cups wheat flour to stand mixer.

Add salt. Attach the dough hook.

Start at speed 2, run for 1 minute.

Add 1 tbsp oil. Keep mixing at speed 2.

Add water little by little.

Increase speed to 4 or 5. It will take nearly 5 minutes to mix completely.

Watch the my video to see how I check the dough consistency.

It will require 2 cups of water minus 1/4 cup (mostly). So add water little by little.

Some flours may need more water (2 cups + 1 tbsp). 

I am using Ashirvad 100% whole wheat flour.

After its mixed well, add few drops of oil to give it a polished look.

By doing this the dough won't dry up.

Switch off. 

Lower the bow. Remove dough hook.

Remove dough. 

Chapathi dough is ready to use.

Keep the dough tightly closed in an airtight container.

Refrigerate and use upto 3 days,

Serving suggestions:

1 cup wheat flour gives 5 chapathi or roti of  7 inch diameter.

Time taken to knead 10 minutes (including cleaning).

Time taken to prepare 6 chapathi - 10 minutes.

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Specifications of my stand mixer: (Link courtesy: Lowes.com)

KitchenAid Professional 600 6-Quart 10-Speed 

Pink Residential Stand Mixer

Item #367053 |

Model #KP26M1XPK

KitchenAid’s KP26M1XPK Professional 600 Series 6 Qt. Bowl-Lift Stand Mixer, in pink, comes equipped with a high-performance, professional-level motor. This mixer can effectively mix up to 14 cups of all-purpose flour per batch and it is capable of powerfully churning through bread dough and triple batches of cookie dough. The 6-quart polished, stainless-steel, wide-mouth bowl with contoured handle accommodates large quantities. The dual-purpose pouring shield minimizes splatter and makes adding ingredients easier with its wide pouring chute. The Soft Start mixing feature helps minimize ingredient splatter with gentle acceleration to selected speed. Ten mixing speeds range from slow stir to very fast whip. Plus the multipurpose attachment hub powers a variety of optional attachments (sold separately) you can use to make homemade pasta, stuff fresh sausage, whip up ice cream, and more. The power and versatility of this mixer make it a reliable culinary partner.

• KitchenAid 6-qt stand mixer from the Professional 600 series yields 8 loaves of bread, 8-lbs of mashed potatoes and 13 dozen cookies, so you can prepare course after course

• 10 mixing speeds with soft start are powerful enough to stir wet and dry ingredients, lightly whip cream and knead the toughest dough for the perfect mixture every time

• 67-point planetary mixing action provides full bowl coverage and 575-watt professional-style motor allows you to efficiently mix thick dough and create creamy confections

• Polished, stainless steel bowl with generous capacity and bowl-lift design makes mixing large batches simple

• Dual-purpose pouring shield and contoured handle reduce splatter, so you can add ingredients and pour with ease

• All-metal body and all-steel gear transmission are durable for long-lasting performance

• Includes flat beater, 6-wire whip, dough hook and power hub for 15 additional optional attachments

• Motor protection shuts off mixer when an overload is sensed, protecting the motor from damage

• Pink finish adds a vibrant element to your unique kitchen features

Probiotic Oats with veggies

Carrot oats for 2 people: 

Ingredients:

Oats - 1 cup

Water - 4 cups

Pink salt / salt - 1/4 tsp (to taste)

curd - 1 cup

cumin powder - 1/4 tsp

Hing - pinch

sesame oil - 1 tsp

mustard - 1/2 tsp

urid dal - 1/2 tsp

Carrot - 1 (shredded)

Ginger - 1 inch

Curry leaf - few

Cilantro - few

Green chili - 1

Method:

Cook oats well.

Peel carrot and shred it.

Peel ginger and finely chop it along with chili, curry leaf, cilantro.

In a kadai, add oil.

Add mustard and let it start popping . Then add urid dal, hing.

Add the minced ginger, curry leaf, cilantro, green chili.

Saute for 30 secs.

Add shredded carrot.

Saute for 2 minutes until the carrot if semi cooked.

Add to cooked oats.

Add curd, salt, cumin and mix well.

Serve in bowls with spoon.

Serving suggestions:

Makes 2 servings.

Cooking time 20 minutes.

Serve with 1/4 avocado and 1 egg scrambled.

Or Serve with 1/2 avocado.

Always serve with pickle.

Click to see my cranberry pickle recipe.

Our Christmas Celebrations எங்க வீட்டு கிறிஸ்துமஸ் 2023

Ginger Bread Cookies

Ginger Bread Cookies are baked during Christmas season.  It is a spicy and delicious cookie, resembling the fruit cake in flavor. 

I bake this cookie every year during Christmas and it is loved by all of our family and friends. Here is the recipe.

This recipe is for the quantity of making 20 - 25 small ginger bread cookies.

Click to see my youtube video. Kindly subscribe and support my channel. Thanks.

Ingredients:

First prepare the Spice powders and keep it handy. This stays fresh in freezer for nearly 6 - 12 months.

Spices:
Dry ginger powder - 1 tbsp
black pepper powder - 1 tsp
nutmeg - 1/20 of a nut (powdered)
All spice powder - 1/2 tsp
cinnamon powder - 1 1/2 tsp
cloves - 5 (powdered)

 

Wet Ingredients:
Butter - 6 tbsp
Dark brown sugar - 1/2 cup 
sugar - 1/3 cup
orange zest - from 1 fruit
Egg - 1
molasses - 1/4 cup
lemon - 1 tbsp

Mix well.

 

 

Dry Ingredients:

All-purpose flour - 2 cups
baking powder - 3/4 tsp
baking soda - 1/4 tsp
salt - 1/2 tsp

Add dry ingredients to wet ingredients. Mix well, using hands or stand mixer.

Make it as a dough.

Spread using rolling pin into 1/4 to 1/2 inch thick slabs.

Dip the cookie cutter in flour and cut into desired shapes.

Bake at 350 F for 8-10 minutes.

The dough can be kept in refrigerator for up-to a month.

கிறிஸ்துமஸ் ப்ரூட் கேக் Indian Christmas Fruit cake

I.For caramelizing
sugar-1/2 cup
water - 2tbsp + 1 cup
Add sugar and 2 tbsp water keep in stove at low to medium heat. When the sugar starts to turn brown , stir slowly .The sugar will start to change color from light brown to dark. In between , keep in microwave the water for 2 min and warm it. When the sugar starts to turn brown , pour slowly the warm water. Be cautious, as it may splutter (wear a hand gloves always for this step).

Ingredients
dry ingredients:
All purpose flour (maida)- 2 1/2 cup
baking powder - 2 tsp
baking soda - 3/4 tsp
Nuts and fruits:
dried fruits-(dates, raisins, tooti frooti)- 2 cup
dried nuts-(almonds, cashews and walnuts) - 1 cup
grape juice - 1/4 cup + orange juice- 1 cup + apple juice - 1/4 cup
(or) orange juice - 1 1/2 cup
wet ingredients: (others)
sugar -  1 1/2 cup
butter- 2 sticks (16 tbsp butter = 1 cup oil)
(use butter for perfect flavor)
egg - 6
salt -  1 tsp
vanilla extract -2 tsp
To powder:
lemon and orange peels - 2 tbsp
(I use peels of a large naval orange)
All spice powder (see below for recipe)- 2 tsp

Preparation:
Take half of the amount of dry fruits. (reserve the rest  for direct baking later). Except raisin chop others.

Soak 1 cup of dry fruits in grape + apple + orange juice for a few hours.
( I puree apple , grapes at home and use store bought orange juice).
Without any other juices,  orange juice will also do the same job.
I soaked it in orange juice for 3 days inside fridge.
Bring the butter, egg and everything to room temperature by keeping them out of fridge for few hours -  overnight.
Dry roast the almond, cashew and other nuts. Then chop them into small pieces.

Before baking:
Preheat the oven at 350 F.
Grease a 9 x 13 x 2 inch cake pan ( 1/4 sheet cake pan) generously with butter.
Sprinkle 2 tbsp all purpose flour and spread  it all over by shaking.

Method:
Wet ingredients: 
 In a blender (Indian mixie) add orange peel and crush it. To it add butter, eggs, sugar, vanilla essence, salt and beat again till fluffy.
Pour this to a large mixing bowl along with caramelized sugar.
Dry ingredients:
Sift together all purpose flour, baking soda , baking powder. I sift this over a large newspaper and will sift twice to ensure a fluffy cake. Sifting is  a MUST.
Add this dry ingredients to wet ingredients in the mixing bowl. Mix well with a large spoon. (or electric mixer).
Add the soaked fruits along with juice. it was soaking.
Take 2 tbsp of AP flour and mix it with the broken nuts and remaining unsoaked dry fruits.
Pour the cake batter to the cake pan .
Now spread the flour coated nuts and nuts over the cake batter . Shake gently and let the nuts sink a little. Don't stir them.
Bake in middle of the rack for 40 to 50 minutes in 350 deg F. If not cooked increase 10 min each time. The cake will be done in 45 minutes. The cake is ready when a toothpick inserted into it comes out clean.

Take out and cool for at least 10 - 20  minutes before transferring to cooling racks.
Cool the cake completely over cooling rack for 4 - 5 hours and slice as per need.
Store in airtight containers.
The cake tastes more delicious after 1 day - 3 days.


Note:
Makes one large 9 x 13 cake. or four 6 inch round cakes.
The above recipe gives 2 kg  ( approx 4.5 lb ) of fruit cake ( little more than that , depending upon the nuts and fruits we add).
Always use a good quality aluminum baking pan (eg Wilton cake pans) for evenly baking.
If using glass bakeware (eg Pyrex) , bake at 325 F . Don't exceed the recommended temperature.
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Using some kitchen appliances will make cake baking an easy job. Here are some of my tips for using various mixers for making fruit cake.

For kitchenaid mixer:
Using a whisk attachment beat the egg to fluffy (1 min - 2 min). (whites first then add yellow).
Melt the butter . Add butter and sugar together for 1 minute in speed 2.

Remove the whisk attachment and fix the flat beater.

Add all the wet ingredients and beat for 30 seconds at speed 2.

Then add dry ingredients and beat at speed 6 for 1 minute.
DO NOT over-beat the cake mixture.

For Indian mixie:
Beat the eggs together.
Then add all the wet ingredients.
Pour this to a mixing bowl.
Using a spatula or hand held electric mixer, blend together for 1 minute.

For Hand mixer (electric):
Cream sugar and butter together for 1 minute in low speed.
Then goes the wet ingredients for 1 minute in medium speed.
Add dry ingredients gradually and whisk at lowest speed till they get folded.
Then increase speed and mix for 1 minute.
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This is the all spice powder I use in my fruit cakes, pumpkin cake, ginger bread cookies etc. I think this flavor is fresh and better than the much expensive store bought varieties.

All spice powder:
cinnamon - 2 long rolls
cardamom - 1 tbsp seeds only
cloves - 1 tbsp
nutmeg - 1/4 of one
mace - 1
cumin - 1 tbsp
black pepper - 1 tbsp
dry ginger powder - 1/2 cup

Dry roast everything except ginger powder. Finely powder them all together and mix with ginger powder. (While powdering , I add ginger powder). Keep in a zip lock pouch or air tight container and keep in freezer for an year.