Sambar powder as made in my kitchen..

I have tried and tested a number of recipes given by friends and also from various recipe corners for Sambar. Always I found something missing  in all those and could not get the same taste and flavour as what my mother used to make. She never made any powder, but always prepared instant masala for sambar every time she made it.That was a bit tedious and time consuming for me, as I had go out for work. However, with help from amma and achan, I decided to make the powder and keep aside. This sambar powder has become a hot favourite with my family, friends and even my daughter's friend circle. Let me share it here, so that at least some of you would find it good.This is comparatively an easy one to prepare.

What I use:-

1. Kashmiri chilli powder....1 cup
2. Red chiily powder....1 heaped tbsp
3. Dhaniya powder.......half cup.
4. Fenugreek seeds......2 table spoon.
5. Asafoetida.....1 small ball or if powdered, 1tbsp.
6. Urad dal.....1/4 cup
7. chana dal....1/4 cup
8. curry leaves..a fairly good bunch

How I make it:--

Heat a kadai, and dry roast the dals, fenugreek seeds and asafoetida(if using solid) separately.

In the same kadai, after switching off the stove, add the powders and curry leaves. Let these remain in the kadai while the roasted grams and seeds are powdered in dry grinder.. To this powder in the grinder add the powders and curry leaves in the kadai. Run the grinder just once, so that all the powders and curry leaves mix very well. If using asafoetida powder, it can be used along with other powders in the second stage of dry roasting.

After the powder is fully cooled, it can be stored in an airtight jar for about a month.

Masala Kozhukkatta

This is a very yummy and favourite dish/ snack/ food of my family. Amma used to make it when we were kids. Now my children also love it. Am yet to find this recipe in any recipe corner or food blog. Hence, sharing.

For the kozhukkatta:-

1. roasted rice flour-- 1cup.
2. boiling water------about one cup.
3. grated coconut---half cup.
4. shallots----2to 3
5. salt to taste.

For Gravy:--

1. grated coconut....half cup.
2. shallots 2to 3.
3. coriander powder ...1 tbsp.
4. chilly powder....1 tsp.
5. fennel seeds....half tsp.
6. oil..1 tbsp
7. salt to taste

For tempering:---

1. shallots.. 5to6.
2. green chilies..2to3.
3. curry leaves ..2sprigs.
4. coconut oil ..1 tsp.
5. For garnishing:--
6. cashew nuts halved and fried, onions crispy fried, curry leaves.

Method:-----

1. mix the rice flour, crushed shallots and grated coconuts and salt rubbing together with your fingers. To this add boiling water to make a tough dough...you should be able to form balls of the dough. set aside and cover

2. in hot oil, roast coconuts, and after switching off the stove, add corianter powder, chilli powder and fennel seeds, when the mixture cools, add shallots, and grind into a smooth paste. add wate to thin the ground masala. addsalt..Put this in a thick bottomed wok, and let boil, while thhis is rapidly boiling, slowly slip in the dough balls, and let it simmer till the gravy reaches a semi thick consistency, by then, the dough would have softened and absorbed some gravy.

3. In coconut oil fry the shallots, green chillies and curry leaves and pour that over the masala kozhukkatta.

4. Just before serving, garnish with cashew, onion and curry leaves.

Ambrosia

Ulli Chammanthi...Onion chutney for Idli/ dosa

The authentic Ulli chammanthi which is a hall mark of my family, is different from most of the chutneys by this name I have come across. the ingredients too are different in many . So I decided to post the recipe of what we make in this family as ulli chammanthy. Please do try and let me know if it is the same that is made in your homes.

Ingredients:-

1. Dried red chillies.....5 to 6
2. shallots....around 20 or small sizes onions 3-4
3. curry leaces...a few sprigs.
4. kashmiri chilli powder...1 tsp(for colour and optional)
5. salt to taste.
6. coconut oil.

As shown in the picture, fry all the items 1-6 in a little coconut oil.. The chillies should be fried almost black and then rest of the items to be added. Cool this completely and grind to a coarse paste . add lavish 2 to 3 tbsp coconut ol and serve with idlis or dosas.

Semiya sweet

In fact, I do not have a name for this sweet which I used to make years back, when my children were kids in school. It used to b an impromptu preparation in the beginning, but gradually it became a regular affair and that too  improvised and modified. Today I was requested my a child of yesteryears, who is now a mother of a sweet little girl to post the recipe. Nothing great, but a simple sweet which children love.Here goes the quick and easy recipe......

We Need....

1. Semiya/Vermicelli....1.5 cup..
2. Milk...2 cups
3. Sugar..1 cup
4. Cardamom seeds crushed...1 tsp
5. Dry fruits, nuts, raisins etc(optional)..as per choice
6. Strands of saffron ..a few(soaked in milk)(ONLY IF AVAILABLE)
7. Ghee..2 tbsp.

Method...

Heat ghee in a heavy botomed vessel or kadai, roast the semiya till golden brown. Set aside. If using nuts raisins etc, in the same kadai in the left over ghee we can roast those.In another vessel put the milk to boil, stirring occasionally to avoid sticking to the bottom. Let it boil thoroughly . Bring down the heat of the stove, and add the roasted semiya and cook.If adding saffron, this is when you can add. When the semiya becomes soft, switch off the stove, and add sugar. Stir well. Again light the stove to medium heat and cook semiya,milk and sugar. It should thicken to Custard consistency. Remove from fire. Pour to a pre greased plate . If adding nuts etc, this is the point to add those which were roasted and kept aside. Cool well, let it set in the fridge and u can cut it into wedges an serve.

Molag Varutha Puli

At times, when my family is in a mood for lite dinner or lunch, but not bread and soup, or rasam and rice, we make this. This again is something passed on to me from Ammamma through Amma. A very watery dish, usually had with rice and maanthal varuthath( dry sol fish fry) or kaya chaena upperi/mezhukkupuratty( a dry preparation of raw banana and elephant yam).Here goes the quick and easy recipe. Do try with boiled rice and the suggested accompaniment .

We need:-

1. Tamarind.. about 50 grams.
2. Water 4 to 5 cups.
3. Shallots 5to 6 numbers or a medium sized Onion...finely chopped.
4. Dried red chillies..4 to 5 cut into bits
5. Mustard seeds...1 tsp
6. Fenugreek seeds..a pinch
7. Curry leaves..2 sprigs
8. Salt to taste
9. Oil..1 tsp

Method:--

Soak the tamarind in water and squeeze out the juice completely and make tamarind water of it. Heat a kadai, pour the oil, splutter mustard seeds, add the redchilly pieces and fenugreek seeds, and then curry leaves and chopped shallots/onion. fry for a minute, pour the tamarind water and boil thoroughly for 10 minutes, add salt to taste. Our Molagu varutha puli is ready.We can have some boiled rice with some dried fish fry or banana and yam dry preparation . A must try.....at least for those who like light. valluvanadan meal

Sambaar Maanga

This is a purely authentic family recipe carried forward through generations from my great grand mother. This is actually pickled mango which we can relish with rice and simple molagushyam.

We need:---

1. Raw very ripe mango cut into thin long pieces and dried in shade for a day or two....2 cups.
2. Fenugreek seeds powder...1 tsp.
3. Coriander powder....2 tbsp'
4. Asafoetida powder...half tsp.
5. Chilli powder...4 tbsp.
6. Sugar..1 tbsp.
7. Salt to taste on the upper side
8. vinegar..2 cups.
9. Sesame/Til oil...half cup

How do we go about it:---

Heat oil in a heavy kadai on high flame, switch off the stove, and after one or two minutes, add all the spice powders and salt. Now add the mango pieces Stir well and again keep on the stove, .Let the flame be to low level, add sugar and stir again. Switch off the stove, remove the kadai and let the mango mix b cooled completely. Check for salt. Add vinegar and if u want, add a little bit more of sugar. Transfer to a glass container or pickle jar. close and seal with a cloth, and keep in the sun for about a week. After a week the sambaar maanga pickle will be ready for use.

Mutter Paneer --Dry

This is a very ordinary and common dish which is frequently made in my kitchen. However, a few of my friends wanted me to share this recipe on this page. Hence sharing..........

We need....

1. Fresh peas shelled( avoid the frozen one)...1 cup
2. Paneer cubes ....2 cups
3. Onions (finely chopped)....2
4. Ginger Garlic paste..1 tbsp
5. Tomatoes (chopped)..1 cup
6. coriander/dhaniya patha..a few sprigs chopped
7. Kashmiri mirch powder...1heaped tsp.
8. Coriander powder....1 level tsp
9. Turmeric powder...half tsp
10. Garam masala...half tsp.
11. Refined oil......2 tbsp
12. Salt to taste.

Method....

1. In a thick bottomed kadai, heat oil. Bring the flame to medium, sauté the paneer, without changing its colour and remove it to a bowl.
2. In the same oil sauté the onions and ginger garlic paste with a pinch of salt till golden brown.
3. Add the spice powders except garam masala. At this point, take care either to switch off the stove, or wet the spice powders, so that they don't burn
4. Add the chopped tomatoes and stir well to a thick gravy .
5. Add the peas and salt , cover the kadai and bring the flame to low and let it cook till the peas turn tender.
6. Now you can add the paneer, stir lightly so that the masala gets coated well, close the kadai again and cook for  5 minutes. Sprinkle the garam masala and chopped dhaniya patha. Remove from fire and keep the lid on for a minute or two. When u open an appetizing aroma would reach u.....You can have this with rotis to enjoy the real taste.

Pickled Green Chilly

Way back in early nineties, while I was a teacher in Kerala school, Canning Road, our then vice principal Rajamma Teacher, taught me a recipe, which later on I used umpteen times, and still is a favourite within my circle of friends. I wish to share the recipe on this platform.

Ingredients:--

1. Fairly hot green chillies----250 grams
2. Sesame/Til oil----  half cup.
3. Turmeric powder---1tsp.
4. Fennel seeds/ saunf.(coarsely powdered)...2 tbs.
5. Mustard seeds/sarso(coarsely powdered)---1 tbs.
6. Vinegar----1 cup
7. Salt to taste(on the higher side).

Method:---

1. Slit the green chillies in the centre, smear turmeric powder and some salt. Keep aside for half an hour.
2. Heat oil in a kadhai, bring down the flame to the lowest level  and add the powdered fennel seeds and mustard seeds. Take care not to burn the spices.
3. Stir for a minute or two, add the chillies. Stir for a few minutes, check for salt and if needed add more and switch off the flame when u see a change in the colour of green chillies.
4. Keep aside till completely cooled.
5. Add vinegar and keep preserved for a week or so and start using. Tastes best with paranthas

Churulappam or sweet coconut wraps

I have some nostalgic memories about this particular recipe. During my school days, when the school timings used to be 10am to 4pm, and we reached home around 4.30 pm,totally famished and ready to gobble even an elephant, Amma used this impromptu recipe to satisfy our hunger. She would make it ready by the time we freshened up and changed from school uniform.This can be termed as a distant cousin of Paati saabta of Bengali cuisine or Pan cake of western cuisine. We may be able to find variations of this in other food blogs or recipe counters..... but for me this is an authentic creation by Amma.

We need

1.  Maida- 2cups
2. Sooji/Rava-2tbsp.
3. Water.
4. Salt -a pich or two
5. Grated coconut--1cup
6. Sugar(preferably fine grain, but not powdered)-as per requirement.
7. Oil very little.

Method

Make a batter using maida, rava , salt and water..

Mix sugar and grated coconut in a bowl.

Grease the pan /non stick tava.

 First heat the tava nd then keep the flame low.

Pour one small laddle of batter to the pan and spread evenly like dosa.

Cover with a lid .When the top is cooked, put a spoon or two of the coconut mix in the centre and fold from both sides.

Flip the folded roll to a plate , let it cool down a bit and serve with coffee.You just wont stop relishing the yummy churulappams... 

Stuffed Omelet curry...My style!!

Ingredients:

For the Omelet:

1. Egg...6.
2. Cashew nuts...50 gms. Finely chopped
3. Coconut grated half cup.
4. Onion finely chopped
5. Green chillies 4 finely chopped.
6. Ginger finely chopped 1tsp.
7. Curry leaves a few sprigs finely chopped.
8. Oil as per requirement
9. Salt to taste

For the Gravy:

1. Coriander powder...4 tbsp.
2. Chili powder...1tbsp.
3. Fennel seeds...1tsp. well crushed
4. Ginger garlic paste...2tsp.
5. Turmeric powder..1tsp.
6. Mustard seeds..1 tsp.
7. Curry leaves. A few.
8. Oil
9. Salt to taste

For Garnishing:

1. Thick coconut milk half cup.
2. Curry Leaves

Method:

For Making the Omelet

1. Beat the egg till fluffy
2. Sprinkle salt
3. Add the sauted filling (2 to 7)
4. Fold the omelets and cut into even sized pieces and set aside
5. We can make two omelets from this mix

For Preparing the Gravy

1. In a thick bottomed wok, splutter the mustard seeds
2. fry the onions and curry leaves
3. When the onions turn light brown, add the spice powder, ginger garlic paste and a tbsp. water
4. When the raw smell goes off, add water and salt and let it simmer
5. When the gravy reaches the desired consistency, slowly immerse the omelet pieces
6. Simmer for 2-3 minutes
7. Pour to the serving bowl
8. Add the thick coconut milk and a few curry leaves to garnish

Voila!!!! your stuffed Omelet curry is ready to be served!!!

Gujiya - with chana dal filling!!!!

All of us who have been in Kerala school Canning Road, during the period from mid seventies to late nineties, definitely have fond memories of a down to earth person, Tularam ji, who satiated our hunger pangs and tickling  taste buds. His cutlets, vada sambar, samosas, bread pakoras were hot favourites with all of us. However, his special gujiya, reigned the platter...Gujiyas are commonly made in almost all north Indian households, but Tularamji's Gujiya used to be unique and a cut above the rest. Even after leaving school, many used to send word requesting for those gujiyas, and for that matter his cutlets too.  I know years of practice or effort can not bring me any where near his expertise ...but since he is not with us,(May he rest in peace) and my children and I too crave for those gujiyas often, I decided to try my hand at an attempt. Dedicating this recipe to that noble person who fed thousands and always with a smile.........

Making the Dough

1. Take both the whole wheat flour/atta, all purpose flour/maida and salt in a bowl. (1 cup whole wheat flour + 1 cup all-purpose flour or 2 cups of all purpose flour or 2 cups of whole wheat flour *check notes and ¼ tsp salt)
2. Heat 2 tbsp ghee in a small pan or bowl.
3. Pour the ghee on the flours.
4. Rub the ghee with the flours, with your fingertips to form a bread crumb like texture.
5. Then add ⅓ to ½ cup water in parts and begin to knead. The amount of water needed will depend on the quality and texture of flour.
6. Knead the dough till firm.
7. Cover with a moist cloth and keep aside for 30 minutes.

Gujiya dough is ready!!

Now the chanadal filling, which I concocted from the memory of the taste of those gujiyas in Tularamji’s canteen.

Filling for the Gujiya

Ingredients:

• Chanadal -1 cup.
• Sugar - 1 cup.
• Coconut cut into small pieces - 1cup.
• Raisins - 2tbsp.
• Cardamom crushed - 1tbsp
• Ghee - 1tbsp

Method:
Pressure cook the chanadal till tender and drain out the water completely. Keep aside. In a kadai head ghee and fry the coconut pieces and raisins. Add the cooked dal and sugar. Stir the mix till the sugar melts and the whole mixture turns thick. Set aside.

Now we can start making the gujiyas. The shell first and then the filling to the shell, seal and fry.

Making the Gujiyas

1. Divide the dough into two parts.
2. Make a medium log of each part and slice it into equal parts.
3. Roll each part in your palms to make balls and place all the balls in the same bowl. Cover with a moist kitchen towel.
4. Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter. Don’t add too much flour while rolling. if you can roll without the flour, then it is better.
5. With your fingertip, apply water all over the circumference edge.
6. Place about 1 tbsp or 1.5 tbsp of the chanadal filling on one side of the circle, keeping edges empty. Don’t add too much of stuffing as then it’s difficult to shape them and the gujiya may break in the oil.
7. Carefully, bring together both the edges and join. Gently press the edges.
8. However, its best to make pleated design at the edges. This way the stuffing does not come out while frying and the gujiyas look good too. Just keep on folding and twisting the edges till the end.
9. Prepare gujiyas this way and arrange them on a plate or tray. Cover the guijyas with a moist napkin so that the dough does not dry out.

Frying the Gujiyas

1. Heat oil for deep frying in a kadai or pan.
2. First test the temperature of oil, before frying. Add a small piece of the dough in the oil. If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot.
3. Gently slid the gujiyas in oil. Just add a few pieces and don't overcrowd. at a time depending on the size of the pan/kadai, you can fry 2 to 3 gujiyas at a time.
4. Turn them over carefully as fry the other side. Deep fry till the gujiyas have become golden.
5. Drain on kitchen paper tissues. Fry gujiyas this way and once they are cooled completely, store them in an air-tight box.

Muringakka/Drumstick My style....

Take around four to five muringakka, and cut them to around 1 inch pieces. smear salt and turmeric and set aside.

 Slit around 20 shallots Length wise and keep aside.

 Now in a kadai heat 2 teaspoon coconut oil . bring down the flame, and saute one large onion cut length wise, once lightly sauted, switch off the gas, and add 2tsp chillipowder and about 1 ts kashmiri chilli powder( this is for colour).

 Let this onion chillimix cool fully. grind this after that.

Add this paste to the drumsticks and shallots we had kept aside. add salt to taste, and if required add about half cup water and cook on slow fire, with the lid on the cooking vessel or kadai ..whatever u use. I use a thick bottomed kadai.

When the drumsticks have becometender but not splt up, and water absorbed, add curry leaves and 2 spoon coconut oil.

 Remove the lid and after about 2 to 3 minutes remove from fire.

 Ur Muringakka Ullimolag Arachath is ready. u will need just that to have ur rice.

Aval puttu  in a different style..

Usually the avl puttu i have found in recipe sections, is sweet aval with jaggery, which is more of a tea time snack. I decided to experiment with aval and rava to make puttu in the usual way...in the putty mould. It turned out really good. we can have it with kadala curry or pazham and pappadam...Tastes good

roasted rava..1 cup.

aval/poha/ flattened rice..2 1/2 cups

grated coconut..1 cup.

salt to taste.

rava should be well roasted till pinkish brown. soak the poha in water for about 5 minutes or as long for it to become soft.(depending on th etexture of poha). squeeze out the water. and mix the softened poha with roasted rava and salt to taste. keep aside for 5 minutes. in a puttu mould layer the mix and grated coconut alternately and steam cook. your tasty puttu is ready.