Broiled Eggplant chutney

Broiled / Grilled / barbecued eggplant chutney is an interesting dish to make. My mom used to prepare this simple delicacy often.Those were the days when we didn't count our calories or gone after fiber calculations. But our traditional cooking involves only a very little oil and supplied us what we really needed.
Every night while doing my homework I used to ask my mom "Mom , anything interesting tonight?" If she says she got some fish to cut or a big brinjal to broil, then I will grab a stool and start watching her. I love the way my mom pricked the giant size Eggplant and her broiling technique.
Ok , Coming back to our chutney,
We may need a big purple or white eggplant to do this. Otherwise 3-4 small size brinjals are enough. I served this as side dish with steamed rice, (ketti paruppu) fried dhal and paruppu rasam.



Ingredients:
Big size eggplant - 1 (1/4 kg)
red chillies - 3
Tamarind - a strawberry size
salt - to taste.
olive oil (or any oil)- few drops

Equipments needed:
Hand mortar - (optional..we can use a blender also)
metal skewer
gas stove (electrical stoves don't do that good).

Method:
wash the eggplant. Remove its crown , dab with a clean kitchen cloth and remove the moisture. Poke a few holes into it. Then coat it fully with a few drops of olive oil or sesame oil. Insert the skewer in to the eggplant through the crown area. Switch ON the stove and broil it by holding the skewer.
I used a vadai kambi (a sharp metal rod used to flip vadai).
Broil the eggplant , till its skin becomes dark .
Now you can see the eggplant cooked tenderly. (If in doubt, press it gently with a spoon and the eggplant with fall apart).If not cooked properly, then broil it again.
But I am sure within 5 minutes , it will be cooked softly.
Then Cool it and remove the skin. Put it in a blender or hand mortar. Using a hand mortar will definitely enhance the flavor, but I used a blender.
Add red chillies, salt and tamarind to it.
Grind it to a coarse paste. No need to temper(thalippu) it. But if you like , you can crackle a few mustard seed with curry leaves and run it over the chutney.
But I like the traditional chutney which does not call for any tempering.
Eggplant chutney is ready.

Serving suggestions:
It can be best served with dosai, idly , roti or steamed rice.

Palani Panchamirtham

I think Panchamirtam is the oldest form of Indian jam or fruit mix sweet made in Hindu temples for pooja. This is also sold as prasadam or 'holy food' . The Hindu Lord Murugan's Palani temple is in Palani of Tamilnadu , India. The prastham offered here is Panchamirtham. The Panchamirtham, collected after abhishekam (Abishekam means a holy ritual of showering  the main deity) , is not only a delicious and nourishing food but also has astonishing properties . It remains good for months even without fridge.The main ingredient is the baby banana (viruppachi banana).
I am a great fan of this Panchamirtham , so i decided to make it at home. Though i could not get the original taste , i am satisfied with its closeness .
I got the recipe from the web site of Palani temple. . But tweaked it with what we get here.
I am giving below the original recipe and my modified version.
The original recipe:
Panchamirtam consists of kandasari sugar from Kangeyam area, dates, kismis, sugar candy (kalkandu), cardamom and ghee in proper proportions: plantains (viruppachi banana) 100 numbers; kandasani sugar 10 kgs.; dates 1 kg.; Sugar candy 500 giris.; kismis 500 giris.; ghee 250 giris.; cardamom 25 giris. The plantain is crushed fully. Sugar is then mixed with it. Seedless dates, sugar candy and kismis are added in the third stage. The last items to go into the preparation are cardamom and ghee.
Home made Panchamirtham.


Ingredients:
Baby banana - 6(very ripe)
Pomegranate - 1/2 cup
Raisins - 20
Cardamom (powdered)- 1/2 tsp
Dry dates(chopped)- 3 tbsp
Apple(peeled & shredded)- 1
Jaggery (crushed) - 1 cup
Honey - 1/4 cup
Ghee - 2 tbsp

Method:
Take a clean , dry mixing bowl.
Mash the bananas with hand and mix the pomegranate, raisins, dates, shredded apple, Jaggery , honey and ghee together.
Mash them well.
Store in air tight container in the refrigerator.

Serving suggestions:
Serve cold as dessert.

Congrats and thanks Hema!

This post is dedicated to congratulate Hema of Adlak's kitchen on her 100 th post and for celebrating it in an unique way.
Congrats on your 100th post Hema, wish you many more. What a beautiful and thoughtful post.Thank you so much for thinking of me !

Pakora / Fritters

I think a pakoda does not need any intro for a typical Indian. But for those who do not know about it... A pakoda is a deep fried fritter made out of besan flour and onion:)
Back in India they sell this crispy pakoras even in small sweet stalls. They make so many varieties of pakoda like cashew pakoda, mint pakoda,Keerai(greens)pakoda,bitter gourd pakoda, onion pakoda and an ordinary pakoda. During winter or rainy seasons ,they place the hot stove in the front portion and fry it as per our order. I am sure nobody can resist buying these tempting hot fritters on their way back home after a busy day:)
Nowadays I make this as a side dish whenever I run out of vegetables.
I am narrating the basic procedure for an 'ordinary pakoda'. You can make innumerable varieties out of it.
Lets beat this chill weather by this hot pakoda:)


Ingredients:
Besan flour - 1 cup
Rice flour - 1/4 cup
Red onion - 1 (big)
green chilli - 3
ginger - 2 inch
salt - to taste
curry leaves- 1 brig
cilantro - 1/4 bunch
mint leaf - a handful
red chilli powder - 1 tsp
curry (garam) masala powder - 1 tsp
oil - to deep fry (250 ml)

Method:
Chop the onion into thin slices.
Finely chop the green chilli, ginger, cilantro and mint leaves.
Mix the chopped veggies with the besan flour and rice flour.Add chilli powder, salt and garam masala powder.
Try to knead the flour without adding water.
Heat 2 tbsp oil and add it to the mixture. (optional). This makes the pakoda more crispy. Instead of oil we can add a few drops of water also.
The dough consistency should not be like chapathi dough. It should be like a mixture of moistened flour with veggies.
Heat oil in a kadai. Drop small pieces of mixture in to the hot oil and fry to get crispy fritters.
Take them out and place over paper towels to remove excess oil.
Crispy pakoda is ready!

Serving suggestions:
Serve hot as an evening snack or as side dish with any variety-rice.
Goes fine with curd rice or sambar rice.

Bitter gourd fry

Bitter gourd is a veggie that people hate to eat. It has been believed that it helps to reduce blood glucose level. Mostly it is cooked with tamarind or tomato and even some people end up in adding sugar to subtle its bitterness.
But here is a recipe which I learned from my mom to cook it in a more tasty way.
Stick to the recipe and you will see the bitterness vanishing.
Enjoy!


Ingredients:
Bitter gourd - 4 (1/4 kg)
oil - 3 to 4  tbsp
mustard  or fennel seeds- 1/2 tsp
Red onion - 1
chilli powder - 1 tbsp
garam masala powder - 1 tsp
salt - to taste.

Method:
Carefully examine the bitter gourd while buying.
They should be dark green in color with the spikes closely packed. Discard the matured seeds.
Heat oil in a kadai.
Add 1/2 tsp mustard seeds and after they splutter add the chopped bitter gourd.Cook it with constant stirring and uncovered.
After 10 minutes add the chopped onion.
Fry really crisp.
Finally add salt , garam masala powder and chilli powder.
sprinkle a handful of water and cook it covered.
Adding a little water helps to coat the masala thoroughly.
open the lid, Saute for 2 minutes and put off stove.
crispy bitter gourd fry is ready.
Adding more oil makes it bitter-less curry:)

Serving suggestions:
This is a good combination with 'paruppu satham' (Toor dhal and rice)
It takes 25 minutes to cook 1/2 kg.

Nilgiri chicken kuruma

The Nilgiri or Blue Mountains often referred to as the Nilgiri Hills, are a range of mountains in the western ghats.It is famous for its hill resorts like Ooty ,TamilNadu, India.
A good way to enjoy the Flora (plant life) of Ooty is to go for trekking.
Over 2700 species of flowering plants, 160 species of fern and fern allies, countless types of flowerless plants, mosses, fungi, algae, land lichens are found in the Nilgiris.
It was originally occupied by the tribes called Todas.They worship nature .They have their own language, rich arts and crafts .Their food habits are very simple and use a lot of greens in cooking instead of our 'curry powders'. (Reference: Wikipedia)
They are known for their Nilgiri tea and 'Nilgiri chicken kuruma'.In the olden days even before the masala sachets made their way to the village petty shops ,these people would have found a unique way to make their healthy chicken recipe. Later on , even star hotels master it and earned a lot from this delicious curry.Though this kuruma seems more green than our chilli powder version, the taste remains more classic than any other one.Here is the recipe for their famous 'Nilgiri chicken kuruma'.
(Pardon me for this picture.Actually my camera did not do any justice and showed the green color as a hue of brown.)


Ingredients:
chicken - 1/2 kg (with bones)
Onion - 1 (50 gm)
gingelly oil - 2 tbsp
tomato - 1
curd - 1/2 cup
potato - 3
turmeric powder - 1/4 tsp
Fennel seeds/ perunjeeragam - 1/2 tsp
salt - to taste.
chopped mint and cilantro - 2 handful (for garnishing)
Paste 1:
(To soak and grind)
shredded coconut - 3 tbsp
cashew - 6 (optional)
poppy seeds - 1 tbsp
coriander seeds - 2 tbsp
cumin seeds - 1/2 tsp
green cardamom - 3
cloves - 4
fennel seeds - 1 tsp
cinnamon - 1/4 inch
Paste 2:
green chilli - 10
cilantro - a handful
mint leaf - a handful
paste 3:
ginger - 2 inch
garlic - 4 pods

Method:
Wash and clean the chicken pieces. Apply turmeric powder and wash again.Marinate it with curd, salt and paste 2.
Soak the items given under paste 1 for 1 hour and grind them to a creamy paste.
Heat oil in a kadai. Fry the fennel seeds to red color.
Add the chopped onions and fry till it becomes golden brown.
Now goes the chopped tomatoes. After the tomato gets cooked , add the ginger garlic paste (paste 3). After the raw smell changes add the chicken pieces and stir for some time. Now add the paste 1 with 2 cups of water.
Peel and cut the potato in to big pieces and add it to the boiling chicken.
Close the vessel with a lid and stir occasionally.
cook it for nearly 1/2 an hour or till the chicken becomes tender.
This kuruma can be like a thick gravy.
After putting off the flame add finely chopped mint leaves and cilantro.
Nilgiri chicken kuruma is ready.

Serving suggestions:
Serve hot with steamed rice, Idly, dosa , poori,chapathi or paratha.
I served this with Malaysian parotta , bought from Indian stores.
Serves 5 people.

Methi sweet ball / Venthaya kalli

Venthaya kalli / Methi sweet ball is a healthy breakfast served in southern parts of India during summer. Methi is highly beneficial in reducing blood sugar level and fat tissues. So methi leaves or methi seeds should be consumed atleast once in a week.
As far as I know only grandmas do these kallis perfectly without lumps:) So I made some innovations to simplify it and here goes the recipe.

Ingredients:
Rice flour - 1/2 cup
fenugreek seeds/ methi seeds - 3 tbsp
water - 2 cups
Jaggery - 100 gms
gingelly oil - 2 tsp

Method:
Soak the fenugreek seeds overnight inside refrigerator or for just 2 hours.
In the morning grind it to a fine paste and mix rice flour to it along with water.
Same time dissolve the jaggery in one cup of boiling water and filter any sand / dirt. Heat the purified jaggery solution in a nonstick kadai and slowly introduce the rice + methi paste . stir continuously to get a thick consistency. Then add gingelly oil.
Remove heat if the mixture starts leaving the edges.
Methi kalli is ready.

Serving suggestions:
Serve hot with a spoon of gingelly oil over it.
Enough to serve 2 people.