Palghat iyer samayal

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

Paneer chatpatta

Paneer chatpatta with tamato, onion. A dash of knorr rolls and wraps mix!!

A very quick dish which can be made in a jiffy.

Ingredients

Paneer 400 grams
Big onion 2 large chopped into tiny pieces
Tomato 3 chopped into small pieces
Green chilli 2 chopped
Ginger a small piece finely chopped
Curry and coriander leaves a little
Knorr rolls ans wraps mix 1 tsp

Method of preparation

In a heated kadai pour oil  add onion, green chilli, ginger and saute. Once onion becomes translucent add chopped or crumbled paneer and mix well. Add rolls and wraps mix. Adjust salt. Add curry and coriander leaves. Mix well.  Serve with phulkas.

Fusilli with paneer and vegetables

Fusilli with paneer, vegetables and Italian herbs.

Method of preparation

Step 1 :Boil and cook fusilli in enough water. Once cooked well drain off excess water. Keep aside.

Step 2 : Chop vegetables like garlic, onion, carrot, potato, beans, zucchini, mushroom etc into desired shape. I have cubed them. In a heated kadai pour olive oil and add garlic, onion and saute till golden brown, add rest of the vegetables and salt cook till potato becomes soft. Keep aside.

Step 3 :  Pour tomato puree in a large pan add a little olive oil,  herbs like oregano, rosemary, thyme, basil, crushed red chilli and add cooked vegetables and chopped paneer. Mix well.

Step 4 :  Finally add cooked pasta and mix well. Add few fresh basil leaves if fresh is available.  Now transfer it to a big microwavable dish. Close lid and cook for about 4 minutes. Remove from microwave and add grated pasta cheese. It will gently melt away as you mix in. Adjust salt. Serve hot. It tastes delicious. Your kids will love the texture and brilliant colour of fusilli.

Kalathu Podi/Parippu Podi

Kalathu Podi/parippu podi

1 cup Kollu(Horsegram/Mudirai) 

3 tablespoons of chana dal

3 tablespoons of moong dal 

1/4 cup Urad dal

1 teaspoon of black peppercorns 

1 teaspoon of jeera
2 Spicy dry red chillies

2 non spicy dry red chillies (for colour)
Salt as required

Method 

In a thick iron kadai Dry roast the dals separately,till aroma comes.

Roast kollu in very low flame til it releases it's aroma. Keep aside.

In slow flame dry roast pepper,jeera, and red chillies.

Cool all the ingredients to room temperature. Powder the ingredients finely in a mixer jar.

Store in a air tight container.

Serve with hot rice and ghee.

Notes

Use fresh and clean ingredients

Make small quantity and store in airtight container.

Kanchipuram idli with coconut chutney

Kanchipuram idli for breakfast.

Ingredients

Idli rice rawa 3 cups
Urad dal 1 cup
Methi seeds a teaspoon
Jeera 1 teaspoon
Black pepper a few
Dhaniya chopped 2 teaspoon
Curry leaves a few
Salt as required

Method of preparation

Wash and soak idli rice rawa, methi for about 2 hours.

Wash and soak urad dal for about 30 to 45 minutes.

First grind urad dal for about 30 minutes till its fluffy. Now add soaked methi and idli rice rawa. Grind it for about 20 minutes till urad dal and idli rice rawa blend into a smooth batter.

Keep the batter in two vessels fill it only till half so that the batter ferment well and thus prevent it from overflowing from the vessel.  I have left it for fermentation overnight. In winters it's best to keep it in warm corners of kitchen slab.

Today morning I have made a coarse powder of black pepper and jeera. Chopped dhaniya, curry leaves and grated ginger. Add all of the ingredients to prepared idli batter and mix well.

Grease idli plates pour in idli batter and pour sufficient water in idli vessel. Carefully keep idli stand and close lid. Cook for about 15 to 20 minutes. Once done, use a fork to check whether idli is cooked by gently poking into prepared idli. Once the fork comes out clean. Use a flat ladle to remove soft fluffy aromatic idlies to serving bowls.

Serve kanchipuram idlies with coconut chutney and freshly brewed filter coffee.

Carrot, burnt garlic and tomato soup

Carrot, burnt garlic and tomato soup

Ingredients

Onion 1 medium sized
Garlic a few pods
Butter a small cube
Carrot one large
Ripe tomatoes  3 large
French beans 4 to 5
Mooli leaves a few
Carrot leaves a few
Dhaniya patha a few
Ginger a small piece
Green chilli 2
Bay leaves 1
Cinnamon stick one small
Star annise one
Clove 2
Elachi 2
Crushed pepper 1/2 tsp
Ajwain leaves a fe
Water 6 to 7 cups
Salt as required

Method of preparation

Wash and chop vegetables into desired shape.  I have just halved tomato and beans. Rest leaves are washed and added to soup.

In a pan add butter,cinnamon stick, bay leaves, star annise, clove, elachi and chopped ginger, onion and garlic,  cook in medium flame till garlic turns into golden to brownish colour. Add carrot, tomatoes, beans, mooli leaves, carrot leaves, coriander leaves, Ajwain leaves and mix well. Once vegetables become soft add crushed pepper, salt and water. Allow water to reach boiling temperature. Boil for about 5 minutes. Reduce flame, adjust salt. Use a colander to extract soup. Use a hand blender to smash cooked vegetables and press them through colander or steel sieve with large holes. You can add more pepper and salt if needed.

Serve soup in small bowls with bread toast.

Cheesy bread paneer and mixed vegetables tikiya

The biggest challenge as a mother I face is how to make delicious food at home which appeal to  children. Ab hum toh koshish yahi karthe hai Ki bache kuch healthy or tasty khana khaye. Toh aaj ka challenge accepted and conquered!! Cheesy bread paneer mixed vegetables tikiya!!!💕💕😍              nam toh bahuth hi lamba hai par tikiya melt in your mouth. Bache bhi khush aur hum toh on cloud nine!

Ingredients needed a few slices of bread, two eggs, one cheese slice, a small piece paneer a lot of finely chopped vegetables like carrot, capsicum, tomato, onion, a few cauliflower florets.

Method of preparation

Beat eggs, crumble bread, chop vegetables into very tiny pieces.

In a pan pour one teaspoon olive or sunflower oil add onion, tomato, capsicum, carrot and cauliflower. Cook in medium flame till vegetables are soft, now add paneer, crushed pepper, a little jeera, coriander powder a pinch of garam masala, salt and mix well. It's time to add cheese slice and mix well. Finally add beaten eggs and allow it to cook with other ingredients. Once it resemble egg burjji, off stove. Place crumbled bread in a bowl add cooked vegetables panner mixture. Smash well using your palm. Make a soft dough, divide into eight parts, make a small lemon sized ball and gently press in the centre to make tikiya. Keep tawa on stove when it's hot add a little butter and gently place prepared tikki. Allow it to turn into golden brown. Serve with green chutney or tomato sauce. Its enjoyed by my kids. 🤩😜💕💕