Keppai Kali (sweet)

A kid friendly healthy breakfast for summer.

Other names: Sweetened ragi pudding , இனிப்பு கேப்பை களி, 'Finger millet' porridge.

In my home town , our Summer mornings would start with a pleasant voice of a tender coconut / Palmyra juice vendor (pathaneer-the toddy before fermentation) or Indian Ice-apple (nungu) selling lady. As the summer approaches, my mom would change our food habits to suit the weather. Some items like ghee roast dosa , poori and almost all the fried items would be replaced by the simple food like keppai kali, ulunthu kali, venthaya kali,curd rice, ragi dosa, kambu kool(zh), neeragaram, buttermilk, greens etc .The evening snacks like bajji, vadai and desserts would be changed to sundal (lentils), fruits and kolukkattai. By an endless supply of buttermilk to her daily visitors like the spinach vendor, vegetable seller, fish sales man. etc., she would often appear as a cool Goddess to me now:)

Life is changing and our needs too. But that craze for those simple foods never cease to amaze me. So I tried to create her special kali made of keppai and karuppatti (palm jaggery). Hope you all like it.

Ingredients:
Ragi flour - 1/2 cup
palm jaggery - 1 cup (or) brown sugar - 3/4 cup
(cane sugar jaggery or white sugar won't yield a good taste here)
coconut - 1/4 cup shredded (optional)
Water
garlic - 6 pearls
sesame oil - 2 tbsp (to serve)

Method:
Mix water to the palm jaggery and bring it to a boil. As it dissolves , filter and remove all the sediments and froth.Keep aside. (Avoid this step if we use brown sugar).

Mix water to the flour little by little to get a free flowing consistency like that of dosa batter (pancake mixture).

Heat slowly the pure palm jaggery solution along with the flour, finely sliced garlic, coconut in a thick bottom vessel. Stir continuously.

After a few minutes the solution will get thick. Reduce flame and stir well till the garlic and the flour are cooked. If the flour is not cooked properly, then add some water and continue cooking in low heat.

Switch off when the kali becomes thick.

Keppai inippu kali is ready!

Serving suggestions:
Serve hot as breakfast or snack along with a tsp of sesame oil on the top.

Medicinal value:
1.Ragi (red millet) is a whole grain rich in fiber, protein, vitamins and minerals. It helps in weight loss.
2.Ayurveda recommends Palm jaggery for diabetic patients as an alternative sugar.
3.Garlic is believed to get rid of bad cholesterol.
4.Sesame oil has innumerable health benefits : in treating hypertension, BMI control,hormone regulation, cholesteral reduction etc.

Foodista:
http://www.foodista.com/recipe/JH4R7777/indian-foodstuffs/widgets

Keerai masiyal

"A favorite dish, where the greens are steamed, and mashed, with light seasoning of salt, red chillis and cumin. It is called keerai masial (கீரை மசியல்)." - Wikipedia

This is another comfort food from the basic Indian cooking. The greens are indispensable in a well balanced Indian menu and much praised for the health benefits.

In Chennai I used to blend the keerai, using a small rough clay vessel and a wooden pestle ( In Tamil - keerai kadaiyum mann pathiramum , mathum). That traditional clay vessel imparts an earthen flavor to the simple keerai and would lift up our spirits:)

Generally the arai keerai and siru keerai (smaller leaved amaranth) are good for this blending recipe.As I could not find them here, I have used the amaranth (thandan keerai). This recipe calls for total simplicity , so we can't see any tomato, turmeric or oil. Adding oil, tomato or tamarind also holds good, but this one is my most favorite recipe. In my native place we used to add a pinch of lime (calcium oxide / sunnambu , additive to pan leaves) along with this masiyal. I don't know the correct purpose of it. But they say the 'sunnambu' helps in absorption of some vitamins in the greens. That's totally optional.

Ingredients:
Greens (spinach / amaranth) - 1 lb (4 handful)
water - 1/4 cup
shallot - 4
green chilly - 2
garlic - 4 pearls
cumin seed - 1/4 tsp
salt - to taste (very little only)
Lime (sunnambu) - a very small pinch (optional)

Method:
Pluck the leaves and young stems only. Discard the hard stems or reserve them for making sambar. Wash and clean the leaves well.

Take a wok and bring to boil 1/4 cup water. Remove the skin of shallot and garlic. Add them to the boiling water along with the chillies. After a minute (the onion and garlic should be half cooked), add the cleaned greens and cook them without closing the lid. Some people believe that cooking the greens with lids will spoil the nutrients.

After a few minutes, gently turn the whole lot and cook the other side too.

Check the stems if they are cooked. Wait till all the moisture is gone and put off fire.

Let it cool completely. Now add cumin, salt and blend in a mixer to a coarse paste.
(Just two or three pulse is enough).

If you want an authentic flavor try to use an earthenware to blend the greens.

Serving suggestions:
Serve as side dish with rice or as a curry over rice.
We generally prepare this masiyal along with fish curry and rice.

Note:
In my native place , they add a pinch of lime (calcium oxide , that we use along with pan leaves)while blending to get some medicinal value out of it. Its purely optional here.
No tadka / tempering is necessary.

Some folklore from my native place (arai keerai / small amaranth):
This masiyal can be prepared with black pepper instead of green chillies and consumed daily to reduce the obesity.
This masiyal without any tadka helps people to regain strength after some disease and also as a natural bowel healer.

Cashew Pakoda

Pakoda / Pakora means an Indian version of fritters.

The Tamil translation is 'Munthiri pakoda'.The recipe may vary between state to state (India), but this is how I recollect the Chennai's cashew pakora. With a lot of mint leaves, cilantro and crispy cashews....nothing can beat that rich snack along with evening tea.

Again some memories on this nut and the pakoda.

Cashew nuts are considered expensive and generally reserved for the festivals and gifts. No wonder it remains a rich food for most of us. I remember my mom preparing this special snack during Deepavali or for our Birthdays. After marriage I felt the importance of making it at home , when I saw my hubby buying this snack frequently. From then on, these homemade cashew pakodas get a special reservation in my to-do list:)

I have used halved cashews here. But generally people use the whole nuts.

Home grown mint leaves (2009).

Other ingredients for the pakora.

Cashew nut pakoda served.

Ingredients:
Cashew nut - 250 gm (2 cups)
red onion (thinly sliced lengthwise) - 1 1/2 cup
(adding onion is optional)
ginger - 3 tbsp (finely chopped)
green chilly - 5 (split into two)
curry leaf - 2 sprigs
mint leaf - 1 cup
cilantro leaves - 1/2 cup
besan flour - 3/4 cup
rice flour - 3 tbsp
baking soda - 1/4 tsp
red chilly powder - 1 tsp
garam masal powder - 1/2 tsp
salt - to taste (3/4 tsp approx)
oil - to deep fry (300 ml)
(corn oil or any lighter oil)

Method:
Chop the onion, mint leaf, curry leaf,ginger, cilantro, chillies as indicated.

Put the besan flour, rice flour, baking soda,salt, red chilly powder, garam masal powder in a mixing bowl and mix well.

(optional: Add 2 tbsp of hot oil to increase the crispiness of the pakora).

Add the cashews, chopped items to the flour and start kneading without adding water.
If needed , just add 2 tbsp water and mix well. The mixture should not be watery, but thick and moist. The water from the leaves and onion will be just enough.
Excess water makes the pakora oily and soggy.

Heat enough oil in a wok and wait till it reaches the smoking point. Then reduce the flame to medium. Put some fritter batter as if we are sprinkling the cashew mixture in the hot oil (they should fall as individual pieces). Take care not to overlap one another. Flip after it gets fried in one side. Take out, drain oil.

Like wise fry the cashew pakoda in small batches.

If you wish to store the pakora, then let them cool completely and store them in air tight containers. As we have added onion, this will be safer to use for 2 days only. So avoid the onions and other leaves (ginger, chillies are ok) to ensure longevity of the cashew pakoda.

Serving suggestion:
Serve as snack or starter.
The above said quantity approximately yields 3/4 kg cashew pakoda (almost thrice that of the cashew added).

Saffron Pulao

An aromatic rice variety suitable for any spicy-hot curry.

Ingredients:
Basmati rice - 2 cups
onion - 1/2 cup (thinly sliced in lengthwise)
Ghee - 3 tbsp
Kali jeera - 1/2 tsp
Bay leaves - 2
cinnamon - 1 inch
cardamom - 2
clove - 2
Salt - 3/4 tsp
Milk - 3/4 cup
Saffron - 2 pinches
cilantro and mint leaves - a handful

Wash the rice twice in water. Soak it in water (just enough to immerse) for half an hour.

Add salt + enough water to just immerse the rice and microwave or cook the rice to 50% (Let the rice be very firm now). Drain and discard the excess water, using a colander.

Heat ghee in a wok / vessel and fry the onions to golden brown. Take it out.

In the same wok add the bay leaves, kali jeera, cardamom, clove, cinnamon and saute for a few seconds. (We can add cashews, raisins and slivered almond too).

Now add the half cooked rice. In the same time bring milk to a boil along with the saffron strands.

Pour the colored milk over the rice , add the fried onion and a few more strands of saffron. The ratio of milk and rice should be such that each and every grain of rice should get a milk coating , but not any milk other than that. This lesser moisture helps in getting a stiff pilaf.Close the lid and let the rice gets completely cooked (grains should be separate). The pifaf will get more yellow color in some grains that gets direct contact with the saffron . Garnish with finely chopped mint, cilantro leaves while serving.

Saffron pulao is ready!

Serving suggestions:
Serve along with any spicy-hot curry.
The above said quantity can be enough for 3 adults.

Egg Biryani

Whenever I wish to make a special lunch box for hubby, egg biryani comes handy with its simple ingredients and lesser time consumption.

I cook the rice along with raw scrambled egg and add hard boiled eggs to it. I am not sure if it is the common method, but the rice getting cooked along with raw egg gives a better taste for me. Try my method and let me know.

Ingredients: (for 2 adults)
Basmathi rice / Jeeraga samba raw rice - 1 1/4 cup
Egg - 4 (2 raw , 2 hard boiled)
Tomato - 2
ginger garlic paste - 1 tsp
Turmeric powder - 1/8 tsp
Red onion - 1 (medium size)
green chillis - 3 (slit).
Red chilly powder - 1 tsp
garam masal powder / biryani masal powder - 1 tsp
(I used Shakthi biryani masala powder)
cilantro- 10 stems
mint leaf -1 handful.
ghee - 3 tbsp

To temper:
Fennel - 1 tsp
bay leaves - 2
star aniseed - 1,
Cinnamon stick - 2 inch
cardamom - 2
cloves - 2
cashew nuts -10
salt - to taste

Rice preparation:
Wash the rice and soak it for 1/2 an hour. Add 1/2 tsp salt. Add excess water and half cook the rice . Strain and remove the excess water using a colander. Keep open and let it cool.

Preparation:
wash and clean the tomatoes. Puree them. Keep aside.
Hard boil 2 eggs, remove the shell and make 3 slits on each egg. Keep aside.

Method:
Heat 3 tbsp ghee / oil in a broad flat bottom vessel.
Add fennel ,star aniseed , cinnamon stick,cardamom ,cloves, bay leaf , cashew and saute for a few seconds.

Put the chopped onion . Fry till it gets golden brown. Add the ginger garlic paste and stir well till the raw smell goes. Then add the chopped chillies, chopped cilantro + mint and stir well.

Now add the tomato paste along with red chilly powder and biryani masala powders.

Add salt to taste. Cook till oil oozes out.

Put the cooked eggs and saute to get them coated with the masala. Take them out.

Reduce flame. Now break and pour the remaining eggs and stir well. Don't wait to cook the mashed eggs. Just add the half cooked rice and mix carefully .Add very little water to cook the rice. Place the boiled eggs over the biryani.

Close tightly and reduce the flame to minimum.

After 15-20 minutes the egg biryani will be ready!

Serving suggestions:
Serve with any raitha.

Broccoli poriyal

Hope you all had a great 'Mother's day'. Mine was wonderful. we celebrated the Mother's day in the Church and crowned the Mother Mary's statue in our home by a home made flower wreath. The Father's message was very encouraging. He asked all the people to stand to get Mother's day blessings, as he wanted to bless each and every one for the motherly feelings at heart. Even the men were also honored, as they also play the role of a mommy sometimes:) Hubby presented me a beautiful pair of rose bud earrings and a brooch made of coral. That was my long cherished wish and somehow he presented me the same thing without knowing. That's romantic. Isn't it friends!

For today's post here is 'An Indianised version of broccoli stir fry'.

Whenever I see a vegetable, I always look for a way to add my native touch to it. Even the broccoli couldn't escape my tawa:) So here is a simple poriyal with the nutritious broccoli.



Ingredients:
Broccoli (chopped) - 2 cup
red onion - 1 (small)
any oil - 1 tbsp
fennel seed - 1 tsp
cilantro, curry leaf, mint leaf - few
red chilly powder - 1/2 tsp
garam masala powder - 1/2 tsp
Turmeric powder - 1/8 tsp
salt - to taste

Method:
Wash and clean the broccoli.
Chop it into medium size pieces.

Heat oil in a wok. Add fennel seeds and let them get red.
Then add the chopped onion, the leaves mentioned above and fry till the onion turns golden brown.

Then put the chopped broccoli and fry for a minute.
Add salt, red chilly powder, turmeric powder , garam masal powder, a handful of water and cook covered till the vegetable is cooked.

Take off lid and saute till all the moisture is gone.

Broccoli fry is ready!

Serving suggestions:
Serve as side dish with sambar rice or roti or any rice.

Thakkali Biryani

'A kind of tomato rice prepared in biryani flavor'

This is the most favorite version of Tomato rice for many. Biryani masala in the tomato rice makes it more delectable. My mom used to prepare it without much spices. Click to see that too.

Actually I call it as tomato rice but many tells it as tomato biryani. Biryani associated with anything fascinates me. I started liking it after tasting the one made by my sister in law (my Amutha Anni), who is a physician and a lovable lady. She served it with chicken drumsticks fried in Indian style along with raitha when we visited her. That tasted heavenly when I knew that it was her first attempt and I admire the way she took care in cooking all these for us even in the midst of her tight schedule. We ladies always sing in praise of our family and I am no exception. hi..hi..hi:).

Thakkali briyani served with onion raitha and potato fry.

Ingredients:
Basmathi rice / Jeeraga samba raw rice - 2 cups
Tomato - 4 (200 gm)
ginger garlic paste - 1 tsp
Turmeric powder - 1/8 tsp
Red onion - 1 (medium size)
green chillis - 3 (slit).
Red chilly powder - 1 tsp
garam masal powder / biryani masal powder - 1 tsp
(I used Shakthi biryani masala powder)
cilantro- 10 stems
mint leaf -1 handful.
ghee - 2 tbsp (to add at the end)

To temper:
Fennel - 1 tsp
bay leaves - 2
star aniseed - 1,
cinnamom stick - 2 inch
cardamom - 2
cloves - 4
Any cooking oil - 3 tbsp
cashew nuts -10
salt - to taste

Rice preparation:
Wash the rice and soak it for 1/2 an hour. Add 1/2 tsp salt. Add excess water and cook the rice to firm stage (100% cooked , but not mushy). Strain and remove the excess water using a colander. Keep open and let it cool.

Preparation:
wash and clean the tomatoes. Puree them. Keep aside.

Method:
Heat 2 tbsp oil in a broad flat bottom vessel.
Add fennel ,star aniseed , cinnamon stick,cardamom ,cloves, bay leaf , cashew and saute for a few seconds.

Put the chopped onion . Fry it till golden brown and add the ginger garlic paste and stir well till the raw smell goes. Then add the chopped chillies, chopped cilantro + mint and stir well.

Now add the tomato paste along with red chilly powder and biryani masala powders.

Add salt to taste. Cook till oil oozes out.

Mix with the cooked rice without breaking the grains.

Tomato biryani is ready!

Serving suggestions:
Garnish with 2 tbsp ghee , chopped cilantro , mint leaves.
Serve with onion raitha, potato chips etc.
Serves 3 adults.