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Thursday, August 27, 2015

Puli Inji



Puli Inji is a special traditional Kerala pickle prepared during sadyas. It is famous for its special flavors tangy,spicy, sweetness. you don't need any special occasion to prepare this. . Puli inji is my family's all time favourite pickle. Today I prepared it  for onam sadya:)

Ingredients:

Finely chopped  Ginger – ¼ cup, very fine chopped
 Green Chillies – 5 to 6
 Tamarind – a lemon sized ball
  Jaggery – 1 tbsp
 Turmeric Powder – ¼ tsp
 Salt to taste
Fenugreek Powder– 1/4 tsp
For Seasoning
Gingely Oil/Nalla Ennai – 2 tbsp
 Mustard Seeds – 1 tsp
Redchilly-2
 Asafoetida – 1/4tsp
Curry Leaves – A sprig
Method:
1.Soak tamarind in 3/4 cup of warm water, Squeeze and extract the juice set aside.
 2.Wash and peel the ginger, chop it very finely. Also finely chop the green chillies.
3.Dry roast fenugreek till crisp and powder it, Set aside.    Heat a heavy bottomed kadai with oil, temper with mustard seeds, once it crackles, add theRedchilly& curry leaves.
4. Now add the chopped ginger, and green chillies, and fry it on medium flame. Keep stirring and fry till nicely browned.
5. Now add the tamarind juice, turmeric powder, asafoetida powder, and salt to taste.
6. Let this boil for 3 to 4 minutes on medium flame. Now add the jaggery and allow to boil till the oil starts floating on top and the consistency becomes thick and saucy.
7. Remove from heat and let it cool and store it in a a bottle or airtight container. Serve as an accompaniment with idli, dosa or curd rice


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Thursday, August 13, 2015

Paruppu Podi/Lentils Spice Powder



The Paruppu Podi  is very traditional south Indian cuisine& it is a blend of roasted spices and lentils that is full of fresh flavours. Paruppu Podi is my family's favourite podi.We can have it with hot steamed rice and ghee or sesame oil along with Appalam.


Ingredients:

Toor dal    - 1 cup
Fried gram pottukadalai /-14 cup                
 
Cumin seeds-1tsp             
Curry leaves  - handful
 Pepper - 1 tsp
 Red chili  - 5 to6( Increase the spice level according to your taste)
 Hing -1tsp                        
Salt as needed
 
Method:
1.Heat a heavy bottomed pan on medium heat and roast all the ingredients except roasted bengal gram dal and salt, till they turn golden brown color and aroma arises.
2.Once it is done, turn off the heat and transfer to a paper towel to cool completely.
3Then blend all the ingredients including the roasted Bengal gram to a fine powder. The Paruppu Podi is now ready to use.Store it in an airtight container.
4.Serve this Paruppu Podi with hot steamedrice and ghee or seasame oil with sutta appalam
 

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Friday, August 7, 2015

Azhaghar Kovil Dosai



My early childhood spent on Madurai. it is very hard to forget about our sweet memories during childhood.whenever I prepare Azhagar Kovil Dosai .I gone to temple with my dad.Later with my relatives. Kallazhagar Kovil, Pazhamudircholai and Noopura gangai I like this places very much.. Azhagarkovil (Thirumalirum solai )is a lovely divine temple located  in Madurai city (Tamilnadu). Azhaghar means charming and beautiful  person.  Kallazhagar temple is situated at the foothills  of a range of hills called Azhagar malai.The other name of the perumal  called as Kalazhaghar.
Every temple has a signature prasadam. Black gram dosa is specially made in a very authentic style and is offered as prasadam to the lord in this temple.. In the madapalli (the kitchen to prepare prasadams to offering for God), they prepare a crispy and unique dosa for offering to God and then distribute it to visitors. At Alagar Koil, the dosai for the neivedhyam is cooked on an Aiympon (Panchaloha) tawa. The dosa sold there is very thick, crispy all over and made with ghee. This dosai taste unique and its absolutely a treatThis 'Dosai' is prepared only in this particular Temple at Madurai City. My family Like this dosai very much
I Prepare this dosa in two procedure-


Ingredients:
Raw rice/Pacharisi - 3 cups                                                      
Black gram/black urad dal  (With skin)-2cups           
Black Pepper-1tbsp                                                   
Jeera   -1tsp                                                         
Curry leaves -fistful                                                 
Asafoetida-1/2tsp                                                     
Ginger grated -2tsp                                              
Dry ginger powder - 1tsp                                        
Salt  -  aspertaste.                                                          
Ghee mixed with oil  - 1/4 cup for shallow frying.
 
Method:
1. Soak rice and black gram separately in water for 2 hours wash thoroughly the rice and and drain and strain the waterand dry.
2. Wash black gram with skin and grind black urdh dal (with skin) into thick and coarse batter.
3. Powder the rice into flour. Sift this rice and combine witht he batter above.
4. Dry Grind the pepper and jeera coarsely.Add, pepper jeera powder, dry ginger powder,chopped ginger ,curry leaves , salt and asafoetida together and mix them to the batter as well. Allow it to stand for 2 whole hours. They need not be fermented.
5. Now make dosa in skillet . Heat a tawa Pour a ladle of thick batter on the tawa and spread it into a circle that s slightly thicker than the regular dosa. Deep fry hem both the sides....till golden-brownish color. Serve hot !


Home Style Azhaghar Kovil Dosai:

Ingredients:

Raw rice - 1 cups 
Boiled rice-2cups                                                    
Black gram/black urad dal  (With skin)-2cups 
Grated coconut 1 fistful            
Black Pepper-1tbsp                                                   
Jeera   -1tsp                                                         
Curry leaves -fistful                                                 
Asafoetida-1/2tsp                                                     
Ginger grated -2tsp                                               
Dry ginger powder - 1tsp                                        
Salt  -  aspertaste.                                                          
oil  - for shallow frying.
Method:

1.Soak rice and dal separately overnight.The next day, wash thoroughly the rice and dal.
2. Wash black gram with skin and grind black urdh dal (with skin) into thick and coarse batter.
3. Grind them one by one coarsely. Now mix both the ground mixtures, add the salt and allow it to ferment overnight.
4. Dry Grind the pepper and jeera coarsely. Next day Add, pepper jeera powder, dry ginger powder,chopped ginger ,curry leaves , salt and asafoetida together and mix them to the batter as well
5. Now make dosa in skillet . Heat atawa Pour a ladle of thick batter on the tawa and spread it into a circle that s slightly thicker than the regular dosa. Deep fry hem both the sides....till golden-brownish color. Serve hot !                        

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