Indo Vietnamese rice paper wrap. Filling : cubbed paneer, tomato, pudina, coriander with stem, onion, garlic, ginger and masala e magic,
Pour a little olive oil in a heated pan, add onion, garlic saute, add tomato and further cook for a while, add paneer, mix well. Finally add masala e magic, gently toss. Add freshly chopped pudina. Keep aside.
Wet rice paper in water, drain excess water, fill in your favourite filling(I used paneer filling) and fold the sides.
Red rice kanji with rock salt and 1:8 rice : water.
Wash red rice three to four times and cook for 3 to 4 whistle in pressure cooker by adding water and rock salt.
Chakka puzhukku (jackfruit gravy)
Ripe jackfruit pieces(deseeded) about 10 to 15
Turmeric powder a pinch
Hing a pinch
Grated coconut 2 tbsp
Jeera 1/2tsp
Green chilli 1
Method of preparation
Cook jackfruit by adding water, hing, turmeric and little salt.
Grind in mixer coconut, green chilli and jeera to a coarse paste, add little water if needed.
Once jackfruit is cooked add coconut paste. Mix well. Adjust salt, add few crushed curry leaves. Serve as a side for red rice kanji.
A simple meal with essential nutrients.
Ragi is a staple food of Karnataka and many parts of Tamil Nadu. It's a soulful lunch or mid morning snack which gives you energy to sustain for a few hours.
I make a very simple ragi mudde, by adding a little salt, ghee and two green chillies.
Ragi mudde(ragi dumplings)
Ingredients
Hot water 2 cups
Ragi powder 1 cup
Salt as required
Green chillies 2
Ghee 1 tsp
Ragi mudde:
Tips
Use fresh ragi powder for better results.
You can add jaggery if you like.
Use earthen pot or stoneware to cook ragi, it enhance better flavour.
Ragi mudde
Method
In an earthen pot pour water, once its starts boiling add ragi powder, salt and green chillies, mix in, allow it to cook, make sure you stir it well so that no lumps are formed. Keep low flame and cook for about 5 minutes, add a teaspoon of ghee. Check whether it's cooked well. The entire ragi mudde should be like a large soft lump. Off stove, close and let it cook in its own heat. After sometime make medium sized balls. Serve with sambar, rasam, kootu, pickle and buttermilk. It's a traditional meal and I think it's the best millet invented by human race!
Farmers eat ragi mudde with raw fresh onions, green chillies and buttermilk. It's a great source of energy for the kind of hardwork they have to do in their farm to feed their families.
Some evening snacks prepared by me, Mom and Aru.
Sprouted channa and whole moong chaat, chilli bajji, mushrooms, onion, paneer skewers baked and tawa roasted and potato weddings with green chutney.
Good morning!
I like to try different combinations when it comes to crepes. Yesterday soaked a handful of lentils like green moong, tuvar, channa, ragi, rice, flax seeds, horse gram. Today morning grind it to a coarse batter by adding green chilli, hing, ginger and curry leaves. Spread it into a thin crepe, cook both sides till golden brown by adding Gingly oil to roast.
For green chutney I plucked a handful of pudina from balcony garden and add dhaniya, curry leaves, ginger, coconut, mango pieces, green chillies, sugar and salt. In mixie grid it into green chutney.
Good morning! Bansi rawa mixed vegetables upma for breakfast.
Ingredients
Bansi rawa 1 cup
Gingly oil(til ka tel) 2 tbsp
In a heated iron kadai pour oil add bansi rawa and fry in medium flame till its roasted.
Chop the following vegetables and leaves and keep aside.
Onion 1
Tomato 1
Capsicum 1
Beans a few
Curry leaves a few
Coriander leaves a few
Ginger a small piece
Green chillies 2
Use the same kadai in which you roasted rawa. Pour a little oil do a quick tadka of mustard, urad dal. Once mustard splutter add vegetables one by one first onion, ginger, green chillies, followed by tomato and other vegetables. Add turmeric, salt, curry leaves and coriander leaves. Allow vegetables to cook well. Now add roasted rawa and mix well.
Boil water and pour into kadai, make sure you add sufficient water for upma to cook. The rumb rule is 1:3 but I add half a cup more. So 3 1/2 cups of water. Allow it to bubble, reduce flame put a lid and let upma cook till soft and fluffy. At the final stage add ghee(optional) and mix gently. Close lid and keep for a few minutes before serving. It releases all flavours to upma.
Happy cooking!
A masala omelette for Sid with onion, red amaranth, tomato, green chillies, curry leaves, salt, crushed pepper and ginger.
Eggs 2
Onion 1
Tomato 1/2
Ginger a small piece
Green chilli one finely chopped
Red amaranth a few leaves
Curry leaves a few
Salt as required
Crushed pepper 1/4tsp
Olive Oil for cooking omelette
Method of preparation
Beat eggs by adding a little salt and pepper.
Chop curry leaves, onion, ginger, half tomatoes, red amaranth leaves, green chillies. Keep aside.
Heat tawa pour a little oil add all greens and vegetables. Cook for a while till vegetables turn into mild golden brown. Now add the cooked vegetables in the beaten eggs, blend well. Pour little more oil in tawa and spread a thin layer of eggs and vegetable mixture. Allow it to cook till golden brown , turn the other side and serve.
My first e book on traditional palghat iyer recipes. Looking back down the memory line I feel happy and somewhat nostalgic about the compilation and writing the book. I used to feel many times recipes shared by our grandmothers kitchen tips and secrets to next generation was an easy transition. Though at times we never had any reference book. As you know grannies don't write it in diaries or kept the secrets as secrets!! It was all in the air you ask grandma will be happy to share it with you.
But then we children were interested to explore new cuisine, new tastes, new cultures slowly forgetting our traditional dishes and the nutritional value of a well cooked meal served on a banana leaf.
After a lot of brainstorming discussions with family, friends and my parents I thought of writing down one by one recipe which we cook at home. My husband loves simple home cooked food. Then an occasional visit to my grandmas home at Chennai and meeting some of the extraordinary chefs in our family, noting down the ingredients which add that extra zing to the dishes. My journey down the memory line was exciting, enriching and equally time consuming. But finally after a long time of whooping 3 years I finally finished writing my first e book! I have fond memories of my dad doing the editing of my book. Asking me to elaborate, edit and rewrite some of the unique combinations of the dishes probably his mom, my grandma has cooked.
I was thrilled when DC books came forward to publish my 150 recipe collection as an e book. Later I received a cheque for my share of royalty.
Palghat iyer samayal can be downloaded from any of these sites where DC books have tied up with. I am attaching a Google search results which show from where the e book can be downloaded.
Happy cooking!!
http://ebooks.dcbooks.com/palghat-iyer-samayal
