GAMA-GAMA PONGAL

INGREDIENTS

JEERAHA SAMBA RICE 1 CUP

MOONG DAL 1/4 CUP

GINGER PASTE 1 TSP

CUMMIN/JEERA 1 TSP

PEPPER 1/2 TSP

CUMMIN/JEERA POWDER 1 TSP

GHEE 3 TBLSP

CURRY LEAVES LITTLE

KAJU/CASHEW NUTS   6

WATER      4 MEASURE

SALT TO TASTE

METHOD:

Use pressure cooker (if you have a small one) and do in the outer directly.
Make paste of ginger and keep. Roast cummin/jeera and coarsely powder.
Clean rice and keep.(Try to get the jeeraha samba rice variety or else use any type of rice)
The jeeraha samba rice gives good texture and taste.

Heat ghee and fry kaju. Remove and keep aside.
In the same ghee add ginger paste, whole pepper, jeera and also jeera powder
and fry well till you get aroma.
Add curry leaves and moong dal and fry.
Add cleaned rice and saute well.
Add salt.
Measure water (1: 4) For one cup of rice and 1/4 cup of dal use 5 cups water.
Add water to rice, mix and pressure cook for 3 whistle.
Remove lid after 5 min and mix.
Garnish fried kaju and serve.

HOLIDAY AT MALAYSIA AND SINGAPORE

I returned from 2 weeks trip to Malaysia and Singapore. Since it was my first visit  it was an experience to explore on our own. Myself and my husband went after making initial booking of hotels in both the places. Thanks to internet again-it is a click  away and with your credit card all arrangements are made. Both the places we felt at home as language was not a problem. That too our mother tongue is spoken everywhere. Going to the tourist center first makes it easy for one. You are guided by the route maps and tours are conducted to go in and around the city and also to far away places. As per the choice and availability of time we can choose and go ahead.

Food too was not a problem as we have our famous Indian restaurants. There are many road side fast food and specially for non-vegetarians it is a delight with the local food and also sea food. At the same time fruits and fruit juices are available in plenty to satisfy your thirst and hunger. Best part is they are peeled and cut into pieces and kept in ready to eat form in the cover. The seasoning can be done as per ur taste which is also kept ready. They also provide you a long wooden pick to have the fruit piece easily picked. This attracted me a lot and i wish we should also have one such in our city in all nook and corner. Healthy food and specially when fruits are cut it is easy to consume. All the varieties are kept in covers and you can find mixture of all fruits in one cover(cocktail)and they are placed in a tray of ice to retain freshness.

The country of Singapore is known for its cleanliness and people abide by the rules and discipline is seen everywhere. No traffic congestion and also no noise of horn which we got used to here. No doubt the country is the smallest in area and population is less they still have tourists coming in the same numbers equal to their total population and even more at times. Wondering if such thing can happen here--may be yes if our country too is made into many small jurisdictions and each is given under able governance and above all the citizens live with civic sense and be aware of the rules and abide for their own well being.

Coming back to food we had the opportunity to have the International buffet lunch in Ghenting a hill resort  35 kms from Kuala lumpur.It was an experience traveling in a cable car for long to reach the place after we get on the hill by bus.It is a separate world--and kids would love the theme park.

The buffet lunch had the counter of Japanese cuisine, Chinese, Western and South Asian and also Western Asian. In western Asian we had our Indian food and the pickles were displayed--of them there was a peanut and sesame pickle with the taste of sour and sweet as they used jagree and tamarind. Apart from it our usual lime and mango pickles were also there.

 

Like wise in Chinese cuisine the wantons were being prepared fresh and served hot both vegetarian and non-vegetarian. Fresh greens were kept in Chinese counter and one can pick the varieties of their choice and give to chef and they give them cooked in hot water and serve immediately. Other than that all baked items were available in western cuisine and specially cut fruits of all varieties. For the desert many types of ice cream and sweets were available.

 

We went to Little India a place in Singapore where you feel you are in Chennai, Ranganathan street.To satisfy our palate with our South Indian food we visit this place once a day either for lunch or dinner.It was a feast to eyes to see many Indians and when we enter the hotel you can hear tamil everywhere.In one of such hotels we came across the board on the walls of a south Indian vegetarian hotel.It was catchy and very impressive.The photo given below can be double clicked to view it larger and the message will be readable.

Rasam (Indian soup)

The name RASAM was rightly given to this dish for the reason it gives the essence for the taste buds.For anything in life there should be essence so without an essence the food you take is incomplete.As i wrote there are many ways of making rasam.In many families i know,they have a timetable for the week in preparing this.It not only breaks the monotony butalso gives interest in making for a purpose.Like if you are not cooking dal on a particular day(though it is a must in many families in south to have dal specially where kids are there) the practice is to go for a quick rasam or for the sake of treating cold and to set right digestion pepper rasam is made.A plain rasam also known as goddu rasam is made, where you need not even use rasam powder.

I remember my Paatti making killi kotina rasam during nights when we go for summer holidays.It used to be very tasty though prepared in large quantity to cater for minimum 9 grandchildren coming from hyderabad, bombay and chennai plus the usual big family of their own.

Presently from the time I started cooking I almost take the pains of getting a doctrate in making the best rasam powder. We sisters almost adopt all the best advises available and do research. Again after all such experiments  no 2 rasams prepared by 2 people using same formula matches.

The reasons are many--the foremost one is the ingredients used which makes the difference because

coriander seeds purchased from different stores differ. Also the type of tamarind. Infact the salt and

water used in each place makes the difference.

The rasam powder is made as per the measure or the weight and preserved which lasts for 2 to 3 months.

I prefer making this powder at home using the mixie, as the rasam powder needs to be bit coarse.

Alternatively we can make powder just enough for the rasam for the day.It is both done fried and also raw. I am giving two types of rasam where you need not even roast the ingredients.

This particular rasam will be like clear soup with the tempering of mustard seeds, cumin seeds, curry leaves and garlic cloves. I tried this and am sure it will be liked by all.You can straightaway start doing it without prior preparation if you have the ingredients.

This requires two full garlic pods.One will be used while making powder and the other for tempering. So first peel garlic and keep.

INGREDIENTS

TOMATO 1

SALT

TURMERIC POWDER 1/2 TSP

TO MAKE POWDER:

PEPPER 1 TSP

CUMMIN SEEDS/JEERA 1 TSP

RED CHILLIES 4

CORIANDER SEEDS/DANIA 1 TABLE SPOON

TAMARIND PASTE 1 TSP

JAGREE LITTLE

TEMPERING:

GHEE LITTLE

GARLIC 1 FULL POD

CURRY LEAVES LITTLE

MUSTARD SEEDS 1 TSP

CUMIN SEEDS 1 TSP

METHOD

Coarsely pound coriander seeds,pepper,cummin seeds and red chillies. Peel and crush garlic.

In a pan take the powder made, crushed garlic, tamarind paste, tomato peices and add 2 glassful

water and bring to boil adding salt and turmeric powder.

Strain the water and reserve.Mash the pulp and dilute adding water and take the extract duly filtering.

Mix both the reserved water and the extract in a vessel. Add salt and jagree and

heat again till it is foamy. Remove and temper in hot ghee with mustards seeds,curry leaves cummin seeds

and the balance peeled garlic cloves. Wait till garlic turns brown and then add to rasam.

MILAGU /PEPPER RASAM

After so many years of cooking I gave some of these suggestions to my daughter who started

cooking. It is always advised for the newly cooking GUYS to watch once while their mother

is making the dish.The following steps to be borne in mind:The heat of the stove,the vessel

used,the quantity of tamarind taken(the taste differs when paste is used)the quantity of

rock salt used. The measure of water used at different levels and last but not the least

the rasam powder(how it is made at home)measure used.Finally even the tempering and garnishing matters.

finally to know that it should be covered immediately with a lid and kept -to retain the aroma.

If all the ingredients required are handy at home it is better to make rasam powder in small quantities

and keep in airtight container.The ingredients can be sundried where ever possible and coarsely

powdered in mixies.When dried ingredients are used it is easy to make powder.Alternatively they can

be roasted by making the pan hot first and putting the ingrdients one after other and slightly roasting.

while powdering first powder red chillies then corianders seeds and then rest of ingredients.

While preparing rasam try to use a deep vessel so that u get more of clear rasam --as the base being

less in diameter.Do not over boil rasam.Only initially to make the raw smell of tamarind to go the tamarind extract

should boil well.For some variety of rasam all the ingrdients are assembled in the beginning and boiled

and tempering done.

I keep trying all types of rasams specially prepared in different regions.Also make rasam powder given

by friends and follow media programmes and cookery books.It always gives pleasure to try changes from the

routine signature recipes i feel.I am posting the rasam recipe which i have tried and it

won the appreciation of my near and dear ones.

This is Milagu rasam.A new version different from the one we make.

Usually Dhal water is not used for milagu rasam and it is

prepared like pathiyam, to keep it more strong.But this

rasam with dhal water is mild and same time serves the purpose.

I tried this after watching a live show and it was explained

very well by Revathi shanmugam. I like to share the same.

Even here you can start making the rasam by making fresh

powder required only for the rasam you are going to make

for the day. When you cook tuwar dal in cooker take the

dhal water and set aside.

INGREDIENTS;

COOKED TUWAR DHAL WATER 1 GLASSFUL

TAMARIND EXTRACT FROM SMALL LIME SIZE TAMARIND 1 GLASSFUL

TOMATOES 2

CURRY LEAVES

CORIANDER LEAVES

TURMERIC POWDER 1/4 TSP

LG

SALT

MAKE POWDER:

PEPPER 1 1/2 TSP

CUMMIN SEEDS/JEERA 1 TSP

RED CHILLIES 2

TUWAR DHAL 1 TSP

CURRY LEAVES

GARLIC 3 CLOVES

TEMPERING:

GHEE

MUSTARD SEEDS 1/2 TSP

METHI SEEDS 1/2 TSP

RED CHILLIES 1

METHOD:

Soak tamarind and take extract using one glassful water.

In a vessel combine dhal water,tamarind water,cut tomato pieces,

curry leaves, coriander leaves, turmeric powder,LG powder, salt and

bring to boil.

To this add the freshly pound powder and when it is foamy with boiling

bubles around the brim remove and temper in hot oil/ghee with mustards seeds,

methi seeds, and broken chilly.

PEERKANGAI/BEERAKAI/RIDGE GOURD CURRY

This curry I learnt from my telugu friend when I was a student.

This is a favourite side dish for all of us in my family.

I am posting this for the benefit of my brother,staying

in New zealand who recalled our early days when we used to have this together.

It also had an interesting episode when my sister's friend visited

our home and had this dish she liked it so much that she keeps

telling it should be done only by me and one should have it.

I am sure my brother will get this ridgegourd/peerkangai in New Zealand.

It is very simple to make with very less ingredients.

INGREDIENTS

PEERKANGAI 1/2 KG

JEERA POWDER 2 TSP

MIRCHI POWDER 2 TSP

SALT TO TASTE

METHOD

PEEL AND CUT THE VEGETABLE. CHECK FOR BITTERNESS AND DISCARD.

HEAT 2 TSP OIL IN A PAN ADD CUT VEGETABLE SAUTE AND COVER

THE LID. COOK TILL DONE ON MEDIUM FLAME.MIX JEERA POWDER,

MIRCHI POWDER AND SALT TOGETHER AND ADD TO CURRY.

MIX WELL AND SAUTE. KEEP THE STOVE ON LOW FLAME AND COOK

TILL THE MOISTURE OBSORBS.THE CURRY THUS PREPARED WILL

BE VERY LESS IN QUANTITY AS IT SHRINKS WHEN COOKED.

BUT CAN BE HAD IN LESS QUANTITY FOR MIXING COOKED RICE.

TASTES TOO GOOD WITH HOT RICE. THE CHILLI POWDER MEASURE

CAN BE ADJUSTED AS PER TASTE.THE PEERKANAGAI HAS A SWEET

TASTE BY NATURE AND REQUIRES VERY LESS INGREDIENTS.

TENDER VEGETABLE IS PREFERED.CAN USE MORE QUANTITY OF VEGETABLE

AS IT REDUCES WHEN COOKED.

CAN USE KASHMIRI CHILLI POWDER OR BEDEGE(BANGALORE) DRY CHILLIES

TO GET RED COLOR AND NEED NOT FEAR FOR HOT TASTE.

DEEPAVALI LEHYAM

INGREDIENTS

OMAM/AJWAIN                          1CUP

JEERA/CUMMIN SEEDS            3 TABLESPOONS

PEPPER                                         3 TABLESPOONS

(GANDU) THIPILI                       10 TO 12

CORIANDER SEEDS/DANIA        4 TABLESPOONS

POWDERED CARDAMOM/ELACHI
 POWDER                                                    1 TSP

POWDERED DRY GINGER/SAUNT
 POWDER                                                   1 TEASPOON

JAGREE                                                      1 CUP

GHEE                                                         4 TABLESPOON

METHOD

HEAT KADAI/PAN AND ROAST DANIA, JEERA,PEPPER AND THIPPILI( ON MEDIUM FLAME )SLIGHTLY.

MAKE POWDER IN MIXIE AND THEN ADD ELACHI POWDER AND DRY GINGER POWDER AND KEEP.

HEAT LITTLE WATER ADD SCRAPED JAGREE AND MELT. STRAIN TO REMOVE DIRT IF ANY AND KEEP.

IN A PAN HEAT WATER ADD THE POWDER KEPT READY AND ALLOW TO BOIL. WHEN WATER EVOPORATES ADD JAGREE WATER. MIX AND KEEP STIRING ON LOW FLAME TILL 'LEHYAM' CONSISTENCY IS GOT.

ADD GHEE.

IT SHOULD BE KEPT IN MIND THAT AJWAIN/OMAM MEASURE SHOULD BE MORE THAN DANIA.
 AND JEERA  SHOULD BE LESS THAN DANIA, AND PEPPER LITTLE LESS THAN JEERA.

JAGREE SHOULD BE EQUAL TO THE POWDER MADE.

NAVRATHIRI DEVI PUJA

Happy and ready to celebrate festival of lights DIWALI.Though there is not much of preparation in Kitchen for

Diwali,the Diwali MARUNDHU also called as diwali lehiyam

is a must to be had in the early

morning on the CHATURDASI day and that needs some prior preparation.

It is made only once in a year.We get ready-made powder in Chennai.

But it can be made at home with little effort.

I remember my mother making with ginger alone after taking the

pulp of ginger and cooking with jagree.

I noted down an authentic easy diwali lehyam which i will post.

Now that the Navrathiri festival is over it is nice to recall

the past two years experience when i was in U.S. during 2007

and in Dar-es-salaam during 2008. Both the years are momorable

as i was with my daughter during the earlier year and with my

sister the later year.

This year back home in Hyderabad i celebrated the festival

for nine days with full satisfaction by arranging Golu,

and performed Puja specially with the flowers available

and making prasadams each day as per thithi, star and day

for Godess Durga,laxmi and saraswathi.I made a ready reckoner

type chart for the facility of refering it in advance and

keep things ready for the next day.Every year we circulate this chart

among our relatives and friends who are interested in celeberating

in the same way.

I wish this chart will be of use to all other friends too if

this is in blog for coming Navrathiris.Some alterations take place

in the order of the day of celebration as each year the dates differ.

I only doubt if all the items will be available

in all the countries.The information is gathered from the

book DEVI BAGAWADAM.I also welcome any information which my

friends have to share to include in the navrathiri

DEVI PUJA.

I wish all my friends and relatives Happy Diwali in advance and to

celebrate with kids taking due safety measures while bursting crackers.

The Lehyam and navarathiri chart is given below.

I will also suggest my friends to make the oil warm which we use

on naraka chaturdasi day for bathing (GANGA SNANAM) by adding

ajwain/omam,rice,ginger piece and beetle leaf.Please also take

care while doing this in hot oil by not being close to the stove.

NAVRATHIRI PUJA AND PRASADAM CHART is in JPEG format which can be opened

with the help of power point. After downloading, right click to bring the image to readable

position.