Tamilnadu Easter special menu

Preparing  homemade dessert or spicy snack would make any festival more happier. That too sticking to our traditional food is everyone's wish.
Here are some Easter specials that are popular in Tamilnadu. I thought it would be nice to note down a few suggestions on festive menu for my readers. So gathering a few of my best recipes here.
Here is my visual treat to you all :)

Idli

Idli with goat leg paya kulambu.

Idli , sambar, chutney - A festival breakfast.

Aappam

White aappam (my easy method using rice flour) - Easter special.

Rava kesari

Rava kesari...breakfast dessert

Chicken 65

Chicken 65....make all preparations on the previous night and just do the frying part on special days.

Easy chicken biriyani (in cooker)

Chicken biriyani with onion raitha and egg

Paruppu payasam:

Paal payasam (semiya , javvarisi) kheer:

Easy and delicious dessert.

Simple lime juice;

Plain sweet lime juice for mid-morning or afternoon.

Ulunthu vadai:

urid dal vadai for evening snack.

Masal vadai:

paruppu vadai.

Murukku:

Make some murukku ahead of the festival day to give a nice snack with evening coffee.

Adhirasam

Athirasam :  Indian rice doughnut

Though it may take three days to get the dough ready, this snack is one of the easiest to prepare. This athirasam is my mother in law's recipe and I am glad that I learned it from her.
Munthiri kothu:

Sweet snack:  munthiri kothu .

Sukiyan / susiyam:

Traditional sweet in Tirunelveli.

Notes:
Getting prepared for the festivals needs a little planning ahead. So remember to make a list of the items we are going to prepare and things to do on that day.
Make a grocery list and buy accordingly.
If planning for easy desserts like kheer, then make ahead and keep refrigerated.
Vada batter can be made 2 - 3 days ahead and kept in fridge.
If preparing snacks like susiyam, then make the sweet balls one day ahead and keep in fridge. we can fry it on festival morning.
Keep the cooking for the day easy, by earlier preparation and enjoy the day:)
If you are a beginner to cooking, then just focus on one specialty like breakfast or snack or lunch and make it grand to see your loved ones happy. Try a few and enjoy!
Get up early and enjoy the day thoroughly with your loved ones....that is more important:)

Wishing all a very happy Easter,
Love,
Viki Xavier

Coconut milk icecream

Wishing all a very happy Tamil New year,

Coconut milk ice cream

Ingredients:
coconut milk - 1 1/2 cup
(I used thick coconut milk from carton)
shredded coconut - 1/2 cup
Whipped Topping 8 oz (225 gm) - 2 pack
butter - 1 tsp
sugar - 1 cup (or to taste)
Almond / cashew - 10
cardamom seeds - 1.5 tsp
saffron - 3 strands
Raisin - 1/2 cup
Tooti frooti (dry fruits) - 1/2 cup

Preparation:

Slightly dry roast the almond or cashew and make a powder along with cardamom seeds and sugar.
In 1 tsp butter fry the shredded coconut till it turns mild red and fragrant.
The whipped topping should be kept in the refrigerator (not freezer ...see instructions on container) till we start using.
In a mixing bowl add the powdered almond mixture, shredded coconut, raisin, dry fruits and coconut milk . Mix well.
Now add the whipped topping and mix gently (too much mixing will make the ice cream hard).
Immediately transfer them to a freezer-safe lidded container.
Cover and freeze for 3-4 hours.
Coconut milk ice cream is ready!

Serving suggestion:
Makes a dessert.
Makes 15 servings.

Jackfruit seed fry

Jackfruits in USA is a rare sight except for the Asian stores in some states. My Sakuntala athai (aunt) is my guru in peeling this fruit during her visits on summer vacations. She used to teach me every culinary art she knew , while playing with us too and our summer holidays would be filled with family gatherings and happiness.
Nowadays , I simply walk past my favorite fruit, analyzing (??) its quality and price (while comparing it with an almost inexpensive fruit in India) and also for the time / effort it takes to get the fruits. But this time hubby dear compelled me to buy at least a small piece as he too loves it very much:) Some years ago, as newly married, he used to buy these BIG jack fruits on weekends from koyambedu.  Sometimes he would drive there while coming home, just to pick up this fruit. Our street kids would wow on seeing him with this fruit:) After Saturday lunch he would make me sit and peel the whole fruit, while he was watching his favorite movies and munching these yummies with our little friends:)  The next day our houses would have a lot of jackfruit seeds and we would cook them the whole week:) The next time if I see this fruit, I will not think anything else, except the happiness and sweetness it gives:)  Happy memories are treasures...right !

Tips:
Jackfruit is a composite fruit. Fruit develops from ovary of multiple flowers, e.g. Pineapple, Jack fruit.
Jack fruit seeds are easy to get in Chennai. They sell it in heaps.
In USA, we can get it in freezer aisles in Indian grocery stores.
How to peel / cut jackfruit?
If we can get a fresh (whole) jackfruit, then peel as follows:
  * Spread a lot of news papers underneath and place the jack fruit in the floor.
  *Take a 1/4 cup  of sesame oil (any oil) and generously apply it on our hands and knife.
  *Cut it into half. Remove the hard central stem , that runs from top to bottom.
  *again and again apply oil in our hands, as the gum in jack fruit can't be washed easily if oil is not applied while peeling.
  *Loosen the yellow fruits inside by running the knife all around the edge without cutting the fruit.
 *Take out in small portions and remove all the fibers around individual fruits and place them in a clean bowl. Slit open and remove the seeds.
 * It is a good idea to remove and salvage the seeds, before handing them over for eating. Because many people throw away the seeds without knowing what to do with them:) These seeds can be used as snacks by boiling , dry roasting or stir frying.
 *Jack fruits, once peeled can be eaten fresh. They can be packed in airtight containers and stored in fridge for a week.
 *Jack fruit can be made into jam, kesari, payasam etc. Also it is soaked in honey and eaten as a delicacy.

Jack fruit, the yummiest of all fruits in the world:)...my world:)

After peeling off the edible fruits, take out and save the seeds, before serving.

Peel the outer layer and chop the seeds coarsely

Fried jack fruit seeds

Ingredients:
Jack fruit seeds - 25
salt - taste
coconut oil - 1 or 2 tbsp
turmeric powder - 1/4 tsp
fennel (sombu ) - 1 tsp
curry leaf - 1 sprig
black pepper powder - 1 tsp
red chilly powder - 1/4 tsp
cumin powder - 1/4 tsp
water - 2 tbsp

Method:
Peel the outer white layer of jackfruit seed. Chop into big pieces.
Heat oil in a wok. Add fennel and as it gets red , put the curry leaves.
Then add the chopped seeds, turmeric powder, pepper, cumin, chilly powder.
Stir well for 1 minute. Cook covered with a handful (2 tbsp) water.
After 10 minutes , it would get soft. Then add salt.
The take off lid and fry till it turns little crispy.
Jackfruit seed fry is ready!

Serving suggestion:
Serve as side dish with paruppu kuzhambu / sambar and rice or with curd rice.

Carrot usili

Finding more and more ways to cook carrot is one of my interests, as we get good quality carrot in all seasons at a very cheaper price here. But including it in our meals needs creativity:) Sometimes I make juice or desserts like carrot halwa or cake. Spicy foods like kuruma, stir fries, fried rice, salad, vegetable briyani , raitha, uthappam dosai, paniyaram can also be done. So whenever I go for a grocery shopping I buy a pack of carrots always. Instead of regular baby-carrots, occasionally I sliver these regular carrots for hubby's snack box too:)
Here is one traditional dal based Indian dish, Usili with carrot. Usili is one of the brilliant Indian recipes to make us get protein rich dals easily. I make usili often with many vegetables, as it is our favorite. Hope you all like this carrot usili too !

Ingredients:
Carrot - 3
sesame oil - 1 tbsp
mustard - 1 tsp
green chilly - 1
curry leaf - 1 sprig
shredded coconut - 1 tbsp

To grind:
Thoor dhal (red gram) - 1/2 cup
dry red chilly - 2
cumin - 1 tsp
sea salt - 1 tsp
turmeric powder - 1/2 tsp
hing - 1/8 tsp

Method:
Soak dal for 1 hour and grind in a mixie without water along with the other items to a fine paste.
Scoop the dal into idly plates and steam cook for 10 minutes.
Let it get cool completely.
Put it in the mixie again and pulse gently for a few times, so that the cooked dal looks loose.
(We can mash by hands too, but this mixie method will give good looking usili).
In the mean time wash and peel the carrot. cut them into small cubes.
Heat oil in a wok and let mustard splutter.
Then add the curry leaves, split green chilly, chopped carrot and stir fry it.
Cook covered along with very little salt for 5 minutes.
Then add the prepared dal mixture and stir fry it in high flame for few minutes.
Add shredded coconut and switch off.
Carrot usili is ready!

Serving suggestions:
Serve with kara kulambu + rice or rasam + rice.

Other recipes to cook carrot :
Vegetable uthappam (dosai)
sambar rice
sambar
fresh masala sambar
vegetable briyani
cabbage carrot poriyal
Tri color stir fry
carrot cake
carrot orange juice
Carrot pumpkin cake
carrot halwa 
carrot kuli paniyaram

Shrimp Kebab

Kebabs are always fun food. While chicken kebabs are quite popular, I like different varieties  like fruit kebab, fish kebab also. Here is one kebab for the shrimp lovers.

Shrimp with broccoli and onion Kabab

Ingredients:
Shrimp - 12
onion - 1
broccoli or capsicum or tomato or pineapple - few pieces
lemon- 1/4
skewers - 4
olive oil or butter - few tsp

Masala for marination:
Lemon juice from  1/2 fruit
salt - to taste
red chilly powder - 1 tsp
garam masala - 1 tsp
turmeric powder - 1/4 tsp
corn starch - 1 tbsp (optional)

Method:
Soak the skewers in water for 1 hour minimum.
Mix the masalas  in a small bowl.
Clean the shrimp and retain the tail. Marinate the shrimp pieces in the masala for 10 minutes.
Take them out.
In the same time roughly chop the broccoli / capsicum / pineapple / tomato along with onion and mix with left over masala mixture.
Preheat the oven to 350 deg C.
Thread the shrimp and vegetables as per wish.
Arrange  the skewers in baking sheet and drizzle little olive oil or butter over it.
Bake for 10 minutes one side and 3 minutes after flipping to other side.
Take out and squeeze some lemon juice over the kebab.
Shrimp vegetable kabob is ready!

Serving suggestion:
Serve as appetizer or main course.

Brinjal roast

Brinjal roast is another favorite for us. I made this last year using our fresh homegrown eggplant. Try and enjoy this easy side dish.

Ingredients:
Eggplant - 1
turmeric powder - 1/2 tsp
red chilly powder - 1 tsp
curry masala powder - 1 tsp
salt - to taste
oil - 1 tbsp per batch

Method:
Slice the eggplant into 1/2 inch thick circles or semi circles.
Keep it in a large mixing bowl.
In a  small bowl mix all ingredients except oil.
Add the masala mixture to the brinjal slices and shake to coat thoroughly.
Keep marinated for 10 minutes.
In a frying pan , heat 1 tbsp oil, then fry a small batch of brinjal slices both sides (almost 1 minute per side).
Take out, repeat and fry all the slices.
Pan roasted brinjal fry is ready!

Serving suggestion:
Serve as side dish with sambar rice or curd rice.

Note:
Deep frying these brinjal slices will taste incredible good, but pan roasting is easier.

Senai kilangu paruppu koottu (Suran dal)

Senai kizhangu paruppu koottu / Elephant yam subzi.
I learned this dal curry with senai kilangu through one of the nice lady I met. Packiam amma used to cook lunch and dinner in our house for quite a long time then.  My parents' kitchen is very large and I used to keep a cute little place for my study table there till I finished college. So whenever I want a relaxation or change of mood from my studies on weekends, I would help and learn in kitchen too :) That's how this dal curry entered my recipe collection from one of the sweetest cook Packiam amma.
Before that we used to make a fried senai kilangu  only, but I like this recipe also very much.

Frozen suran

Senai kilangu paruppu koottu / Suran dal curry

A simple lunch: Puli kulambu, suran dal curry, curd, pappad, rice.

Ingredients:
Suran / elephant yam / senai kizhangu - 200 gm
oil - 2 tsp
mustard - 1  tsp
channa dal - 1 tbsp
curry leaf - 1 sprig
onion (chopped) - 2 tbsp
Tuvaram paruppu (Toor dal) - 1/2 cup
turmeric powder - 1/2 tsp
hing - 1/8 tsp
salt - to taste

To grind:
Coconut - 3 tbsp
cumin - 1/2 tsp
green chilly - 4

Method: 
1.Wash the dal. Add turmeric powder, hing, 2 cups water. Cook it in pressure cooker till one whistle , reduce heat and cook in medium heat for 10 minutes. Keep aside.
2. In a wok heat 2 tsp oil, add mustard seeds, channa dal and let the mustard crack. Then add chopped onion, curry leaves. Saute till onion turns soft. Cut the yam into small cubes (1 inch size) and add to wok. Pour 1/2 cup water and cook covered.
3. Grind coconut, green chilly, cumin to a coarse paste. After the yam gets cooked (10 minutes), add the masala paste, salt, cooked dal and being to a boil. If desired garnish with finely chopped cilantro and switch off.
Senai kizhangu paruppu koottu is ready!

Serving suggestion:
Serve as side dish with rice.

Other ways to cook senai kizhangu:
Senai kilangu stir fry
Erissery
Pongal puli curry