Sunday, March 24, 2013

Paruppu Thogayal - பருப்பு தொகையல்

Paruppu Thogayal

Paruppu thogayal Mix
Cooking vessels / Things Needed

  • Kadai / Pan
  • Cups for mixing Water
  • Mixer

Paruppu thogayal Mix
Server For : 3-4 Member

Ingredients Required

  • Toor Dal / Thuvaram Paruppu  ( 1 cup )
  • Red Chilly (2 Nos )
  • Pepper (Milagu)
  • Asafoetida  (As per the need)
  • Salt ( Small Pinch )
  • Water
  • Oil - 3/4 - 1 Tsp

Pepper : In Vaathima Graamam, people will not use pepper, because they are not used to eat food that are too spicy. On the other hand, Iyer Vadama From tanjore side are prone to eat spicy foods. Try with No pepper, Less pepper and more pepper.

Chilly : If you are a spicy foodie, add few extra pieces of red chilly.

Thogayal Preparation Method :

1. Heat oil in pan. Add the Mixtures (Toor Dal, Pepper , Red Chilly, Asafoetida) and roast it till it becomes golden brown. Allow it to cool for some time.

2. After cooling, Add salt as per the need.

3. Grind the Mixture, add water to make the mixture as a paste. Keep adding water and maintain a semi-solid state of mixture.

Paruppu thogayal  a simple, easy and an effective dish. It can be a Main-course dish where we can mix with Rice and Vatha-Kozhambu / Milagu Kozhambu as side dish or Thogayal can be a good side dish for Rasam Rice  / Mor-Kozhambu Rice.

Sunday, March 17, 2013

Thengai Poornam Kozhukkattai

As we all know that “Pillayar / Ganesha” is embodiment of wisdom and intelligence and the god for removal of all the obstacles, I will start with the recipe of “Poorna Kozhakattai” a favorite dish for lord Ganesha.

Thengai Poornam Kozhukkattai

Cooking Vessels / Things Needed
  • Two pans (one for Poornam, One for dough)
  • Two Cups for mixing water, Oil/ghee
  • Idly Plate / Pressure Cooker
  • Two to three plates for Making Poornam balls & Kozhukattai

Serve for : 3 Members

Ingredients Required  

For Poornam
  • Jaggery  (1 Cup Jaggery)
  • Grated Cocunt (1 cup)
  • Cardamom Powder (2 tsp or as per taste)

 For Outer cover
  • Rice  (1 Cup)
  • Water (1.5 Cup or as needed)
  • Oil 1 Tsp
  • Salt (Pinch of salt)

 Poornam Creation Method
  • Add jaggery to a cup of water  
  • Remove the dust particles from the dissolved jaggery water.
  • Keep the Jaggery water in flame (In a pan)
  • when the Jaggery juice becomes thick add the grated coconut & cardamom powder.
  • Stir well to make sure that Poornam doesn't stick to the pan.
  • Allow it to cool off
  • Prepare small balls from the poornam.

Outer cover Preparation Method
  • Soak the rice in water for half an hour.
  • Drain the water and make sure that rice is in soaked state.
  • Add 1 Cup of water to the soaked rice.
  • Grind it smoothly.
  • Pour 1 Cup of water in the pan and boil it in the flame.
  • Add the flour to the boiling water.
  • Stir it continuously and have to make sure that the flour doesn't stick to the pan.
  • Once you get a feel that dough is not sticky, remove the dough and allow it to cool for some time

Kozhukkatai Preparation Method
  • Make small balls of the dough by keeping your hands greasy with the help of gingelly Oil.
  • Make the ball as a Small cup and place the poornam and close it (Any shape you like).
  • Repeat the Same process to create more Kozhukattai till you run out of poornam or the dough.
  • Pressure cook the "Poorna Vasthu" for 8-10 Minutes.
  • Do a Naivedyam to "Pillayar" and serve hot....  

  • If you are left with extra dough you can make nice Ammini Kozhukkattai (Will see later on how to do it)
  • If you are left with extra Poornam Just eat as it is.

Monday, March 11, 2013

Iyers Recipe

This is a sincere attempt to blog about the traditional “Tamil Brahmin’s” (Tam-Brahm) recipes.  This blog will contain the recipes of the food that are typically cooked in a Tamil Brahmin community (Iyer & Iyengar).

There is an old saying that goes like this “You are what you eat” and TamBrahm Cuisine follows the concept of shaping the personality, mood and mind of the family members.  

In every Tambrahm family, if someone cooks a good, delicious food the immediate comment will be “Your grandma used to cook this really well or your athai paati is a specialist in this”. On top of it sometimes the comments will be like “I have never found that taste in my life till now and I challenge it can never be cooked like them”. Every one boasts about their mother, grandmother, and wife even though the taste is the same or in-fact sometimes better.

The attempt is to bring what is so-so-so special about the ordinary recipes of our Parents & Grand‑parents that were treated so special and also keeping the fact in mind the “Kai-pakkuvam” (Can we call this as ripeness) will differ from person to person.

Moreover, though we eat different kinds of food, the count of forgotten recipes has increased drastically. For Example : Angayapodi, Karuvapilai Kozhambu, Arisi Sundal, Gottu Rasam,  Thavala Adai, Devasa (Milagu) Samayal, Elai Vadaam, Rasa Vaangi are some of the recipes lost its presence because of fancy samayal.

This blog will have all the recipes starting from how to make idly to How to do “Murukku-Seedai”.

Watch this space . . . 
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