THAMBULI - A delicious , nutritious and cooling food from Karnataka .

                                                                                                   

Thambuli is a no cooking dish and is prepared by blending vegetables , herbs, coconut  and spice with thick Curds . Started this Summer with this nutritious Cucumber Thambuli with added vegetables . 

INGREDIENTS

Cucumber ( Medium size ) - 1

Coconut gratings - 1/2 Cup

Green chillies - 2

Coriander leaves ( Chopped) - 1/2 bunch

Fresh ginger grated ( Optional )  - 1 tsp

Pink Himalayan Salt - 1/4 tsp

Thick Curds - 1 1/2 Cups

Chopped and Steamed Vegetables of your choice - 1/2 Cup

( I used Carrots , Snake gourd and Pumpkin )

Coconut oil - 1 tsp

Cumin seeds - 1/2 tsp

Curry leaves - a few

METHOD

1.  Steam cook the chopped vegetables with a dash of salt and set them aside to cool down .

2. Wash and cut Cucumber into cubes .

3. Blend the Cucumber cubes , chopped Coriander , Coconut , Green chillies , Ginger and salt together  in a mixer . Add the thick Curds and blend together quickly for only a few seconds . 

                                                                                                 

4. Pour the Cucumber Thambuli in a bowl and stir in the steamed vegetables . 

5. Splutter the cumin seeds and curry leaves in warm coconut oil and pour the seasoning on the Thambuli.

                                                                                           

 Relish with steaming hot rice , or  refrigerate and have it as a cold snack similar to Gazpocho and stay cool this Summer . 

 PARUPPU TENGAI  AND AN INTERCULTURL WEDDING

We enjoyed the best of both worlds when an intercultural wedding was celebrated in the family a month ago . Fun and frolic , music and dance , flowers and lights , food and beverages dotted with various religious ceremonies kept both guests and hosts on toes . 

                                                                                                          

                                                                                               

After the exchange of garlands the couple were made to sit on a decorated swing . Elderly ladies queued up to to feed the couple with banana slices mixed with milk . Red and yellow coloured rice balls were waved around the bride and groom and thrown on all the four directions to protect them from the negative effects of evil eyes . 

The high pitched Oonjal songs specially composed for the occasion echoed all around . The groom's father surprised the crowd by singing a Carnatic Classical while the aunt presented an 'abhinayam' (expressing the essence of the lyrics in Bharatanatyam dance Style ) for the same. 

Ladies aged from 8 to 80 danced around the bride and the groom for a 'Kummi' Song played by the Naadaswaram artist . The participants went round in circles dancing and clapping to the rhythm of the instrument .  As the momentum caught up more and more ladies joined the fun . 

                                                                                                           

                                                                                   

Finally with Fire God as witness and the full moon smiling from above , Saath Phere / Saptapadi - the most important ritual in a Hindu wedding which seals the wedding bond between the bride and the groom , was conducted ! 

The memories of the royal wedding celebrated in a dream land still lingers in my mind 💖!

The following text about Vilayaadal and Vilayaadal Saamaan is from the notes read out to the bride by the little girls in the family. 

INTRODUCTION

Vilayaadal is a Tamil word literally meaning 'playing'. It is a fun filled social event which originated in olden times when children were married off at a very young age , the bride often younger than ten . Vilayaadal ritual was meant to serve as an ice breaker for the young couple as well as for their respective siblings. The child brides  were presented with dolls , play things , grooming kits , clothes and accessories by the groom's sisters . The newly married couple were also made to play variety of competitive games with relatives on both sides joining as cheer leaders . The participants were also encouraged to display their singing and dancing talents. 

In modern times marrying couples are no longer little kids . But the Vilayaadal ritual is retained in traditional weddings for the sheer fun and joy it brings to the wedding festivities. Many modern brides find it amusing to receive Barbie Dolls and toys as Vilayaadal gifts ! 

Here is a brief account of the Vilayaadal Saamaan presented to welcome the lovely Mumbai bride to our Bengaluru family. The assortment of artifacts representing the customary Vilayaadal items are hand picked from the four Southern States on behalf of all the little girls of our family . 

MARAPPACHI DOLLS

These dolls are hand carved , out of Red Sanders , a valuable wood found in Andhra Pradesh .The paste of the wood has healing properties and is valued in indigenous medical systems. 

The Marappachi pair represents Lakshmi and Vishnu or Raja Rani and occupy pride of place in the Navaratri Dolls Display ( Golu in Tamil , Gombe Habba in Kannada , Bommala Koluvu in Telugu ) organized in South Indian homes.

ROSEWOOD INLAY JEWEL BOX

An intricate handicraft of Karnataka , a state rich in forest wealth . Inlay work using various materials on rosewood base is a traditional craft perfected by the Gudigars ( artisans who carve wood ) of Karnataka . The craft was patronized by the Wodeyar Kings of Mysore Kingdom.

The elephant motif is very popular in the State and is seen in all possible arts and crafts . Karnataka is home to the largest population of Elephants in India.

SANDALWOOD JEWELLARY

Southern Karnataka is called Gandhada Gudi - The temple of Sandal Wood - as the forests are thick with Sandal Wood trees . Creating beautiful and fragrant artefacts out of the valuable wood is a traditional craft promoted by the former Kings and now by the Government of Karnataka.

Sandal wood bead malas and bracelets are choice pieces from our artisans.

CHANNAPATNA TOYS

The wooden toys and other articles made in Channapatna - THE TOY TOWN OF KARNATAKA - are G I Tagged. The products are hand turned , hand painted and finished with lacquer coating. They are light weight , and have a non toxic colouring. The craft was introduced in Channapatna 300 years ago and perfected with Japanese Techniques 100 years ago. The wood used is Ivory Wood , Cedar , Sycamore and Rubber Wood. 

CHOPPU JAAMAAN ( SAAMAAN)

Toy Kitchen set made of wood are known as Choppu . Kitchen play sets are traditional toys gifted to little girls from times immemorial in all societies of the world. 

These Choppu Jaamaan  from Kanyakumari District of Tamil Nadu are both play things and collectibles. Colourful wooden Choppus are widely  sold in Fairs , Pilgrimage centers and retro shops. All sets big or small are packed in hand woven palm leaf baskets called Olai Koodai. 

COCONUT SHELL CRAFT OF KERALA

Kerala the land of coconut palms has a long tradition of using all parts of this palm - called Kalpavriksham - without wasting even a twig. The hard shells of the nut make very good cups and utensils , found in all traditional homes along the South West Coast . In present times too eco friendly essentials are being made with more refined finishing. 

The Soup Bowls with spoons are from the rural artisans near Palakkad in Kerala . 

METAL LAMPS

In India a lamp is regarded as a metaphor for Knowledge . No ritual is complete without lighting an oil lamp. Brass and Bronze lamps of high quality are produced in centuries old foundries of Swamimalai near Kumbakonam in Tamil Nadu . Kerala too has its own long tradition in casting Bronze lamps. In Karnataka , Nagamangala and Karkala have been traditional centers for metal casting by a process called Lost Wax Process.

Kuttuvilakku , Agal Vilakku , Paavai Vilakku , Koondu Vilakku , Kamakshi Vilakku are some of the traditional lamps cast in brass and bronze.

MYSORE SILK STOLE

The name Mysore Silk has justly become a byword for high quality soft silk . The innovative yarn twisting procedure introduced in the Mysore Kingdom during the 20th century beat back the Silk that was being imported from China. Local weavers who had already adopted Silk Worm breeding and Silk Yarn spinning during the middle of 18th century were trained to create the iconic MYSORE SILK. Ramanagaram continues to be the bulk producer of Silk since then.

KOBRI SAKKRE

This is a commonly prepared give away Prasadam in and around Mysore region. It is given to visitors on all happy occasions as a symbol of sharing joy. Dry coconut ( Kobri) , Sugar ( Sakkre ) , Roasted gram and Cardamom are ground together into a coarse powder and given to the guests in small packets along with the customary Tamboolam ( Betel leaves , betel nuts and coconut ).

                                                                                     

For weddings beautiful motifs are carved on whole Kobris or made into decorative Kobri dolls to represent the bride and the groom . 

                                                                                           

Sugar dolls ( Sakkre Achchu ) have a special place in this ensemble . The Nandi Idol moulded with Roasted gram and jaggery complete the use of all the auspicious ingredients for the happy occasion. 

                                                                                  

In olden days all traditional homes had skilled hands which were adept in making decorative Kobris and Sugar Dolls ( Sakkre Achchu).  In modern times these beautiful edible artifacts are out sourced  along with other wedding Sweets.

 PARUPPU TENGAI

Paruppu Tengai is a cone shaped traditional sweet which has a prominent place in South Indian Weddings . Boondi , Manoharam , Coconut Burfi , Sugar or jaggery coated Cashew nuts , Peanuts , Roasted gram are some of the sweets used in the making of Paruppu Tengais . Sometimes colourful Cadbury candies are also used in preparing the cones. Any prepared Sweet at the finishing stage is poured into greased conical moulds and are allowed to cool down . The pair of Sweet Cones are said to represent Shiva and Shakti .                                                                                      

                                                                                           

The colourfully decorated Paruppu Tengais occupy the central position among other Seer Bakshanams presented to the groom's party during the wedding rituals . 

I conclude this post with lots of blessings to the newly weds , who gave us an opportunity for the inter cultural bonding of two families , which will last for ever . Thank you family for encouraging me to write this memoir ! Special thanks to my sister who always stands by me in all my endeavours .

--------------------------------------------------------------------------------------------------------------------------

 DONNE BIRIYANI - A Signature Dish Of Namma Bengaluru !

I have come across many eateries big and small with attractive boards boasting about their special Donne Biriyanis while going in and around Bangalore. I had not given much thought to the dish as I believed it to be a Military Hotel specialty. 

Historians have concluded that Donne Biriyani was invented by Military Hotels to cater to the hungry soldiers when Bengaluru was under the Maratha rule during the 17th century . The healthy and wholesome food with rice , spice and meat was served in donnes - leaf cups - and hence the name Donne Biriyani.

I was totally swept off my feet when I happened to taste a literally green coloured Donne Biriyani at  'Go Native ' which serves healthy vegan food ! Here is how I tried making Donne Biriyani at CAK , but served it on a plate !   

                                                                                  

Cinnamon - 1 inch stick 

Cardamoms - 2

Cloves - 4

Cumin seeds - 1 tsp

Coriander seeds - 1 tsp

Black peppers - 1 tsp

Grind all the above ingredients finely using a mixer. 

NEXT STEP 

Onion - 1 big ( Peeled and chopped )

Coriander leaves - 1 bunch ( cleaned and chopped)

Mint leaves - 1 bunch ( cleaned and chopped )

Garlic cloves - 2 tbsps ( peeled )

Ginger - 2 tbsps ( grated )

Green chillies - 2

Turmeric powder - 1/2 tsp

Chilly powder - 1 tsp

Add all the above ingredients to the mixer and grind into a smooth paste along with the already ground spice powder.

INGREDIENTS TO MAKE BIRIYANI 

Sona Masuri Rice ( Soaked for 20 minutes) - 1 lota ( 2 Cups ) 

Cinnamon - 1 inch piece

Cardamom - 2

Cloves - 4

Star  Anise - 1

Cooking oil - 4 to 5 tbsps

Chopped potato cubes - 1/2 Cup

Frozen green peas - 1/4 Cup

Salt - 2 tsps

Juice of one big lime

Curd - 1/2 Cup (Optional)

MAKING BIRIYANI

1. Heat oil in a heavy bottomed pan and add the spices.

2. When the spices emanate a pleasant aroma add the potato cubes and saute for about four minutes.

                                                                                              

3. Add the ground green masala paste and curd ( Vegans omit curd ) and cook till the oil comes out .

                                                                                                

                                                                                  

                                                                                                     

7. Mix in the lime juice , cover and cook for another five to ten minutes until the rice is done. Cover tightly to keep the aroma intact till serving time.

                                                                                     

 RAGI KOZHUKATTAI / RAGI MODAKAM

My family loves Ragi cooked in any form or name ! Ragi Maddae , Ragi Dosae , Ragi Idly, Ragi Rotti , Ragi Uppittu , Ragi Otthu Shyaavige , Ragi Halbai , Ragi Soup are often included in our menu ! 

 I was thrilled when I learnt that the recipe of Ragi Modak won the National Millet Recipe Competition organized by The Union Ministry Of Agriculture at the Millet Culinary Carnival ! Why hadn't I thought of this recipe before ! This thought set me in an experimental mode ! 

So here is my version of Ragi Kozhukattai / Ragi Modakam which turned out really yummy ! I am sure Ragi lovers will fall for these melt in the mouth Kozhukattais !

                                                                                       

INGREDIENTS FOR THE SWEET FILLING

Fresh coconut gratings - 1 cup

Round Jaggery ( Grated) - 3/4 cup

Cardamom powder - 1 pinch

TO MAKE THE FILLING

1. Combine coconut gratings and jaggery in a heavy bottomed pan and cook on low flame till they combine well.

2. Cook till the filling (Poornam / Hoorana) comes together , mix in the cardamom powder and keep aside. 

INGREDIENTS TO MAKE THE DOUGH FOR OUTER COVER

Ragi flour - 3/4 cup

Salt - 1 pinch

Sesame oil - 2 tbsps + 1 tbsp

Water - 1 cup

TO MAKE THE DOUGH

1. Boil water adding salt and 2 tbsps of sesame oil. 

2. When it comes to a rolling boil stir in Ragi flour .

3. Cook on low flame stirring continuously till the cooked flour comes together into a soft dough.

4. Leave it covered till it is cool enough to handle. 

5. Apply the remaining sesame oil to the dough and knead well.

                                                                                 

TO MAKE THE KOZHUKATTAIS / MODAKAMS

1. Take a lemon size ball of the ragi dough , dust it with little flour and roll it into a small disk using a rolling pin. 

2. Place a spoon of the sweet filling and gather the edges together over the filling.

3. Press the gathered edges together and give it a slight twist to form a peak. 

4. Make Kozhukattais / Modakams similarly using all the dough and the filling . 

5. Steam the Ragi Kozhukattais / Ragi Modakams in a steamer or a pressure cooker for ten minutes . 

                                                                                            

Allow it to cool down and remove the luscious and warm Ragi Kozhukattais / Ragi Modakams on to a plate . Offer the Modakams to Lord Ganesha and enjoy the prasadam. 

 PALAKOTTAI  AND KANI VELLARI SAMBAR

Jack Fruit Seeds have been in use in Indian kitchens since time immemorial , much before researchers found out about their nutritive value and health benefits . My brother's home grown Jack Fruit does not need the customary honey dip since the fruit itself tastes as sweet as honey ! Like always we enjoyed the luscious fruit and collected and saved up all the seeds for future use during this season as well.  

A spicy Sambar with Jack Fruit Seeds and Yellow Cucumber (Golden Cucumber also known as Kani Vellari in Malayalam) with steaming hot rice is the perfect food to enjoy on a cold and rainy day !

The outer shells of the Jack Fruit seeds crack open when they are sun dried . They can be easily peeled and cooked along with dal . Or they can be cooked with the shell , peeled and then added to the sambar.

                                                                                  

                                                                                

Yellow Cucumber - 1 small (Peeled and cubed)

Tamarind - 1 lemon size ball

Salt - 1 1/2 tsps

Tur Dal - 1/2 cup 

Turmeric powder - 1/ 4 tsp

Curry leaves - a few

INGREDIENTS FOR ROASTING AND GRINDING

Coriander seeds - 1 tbsp

Bengal gram dal - 1 tbsp

Red Chillies - 8 ( broken)

Fenugreek seeds - 1/4 tsp

Asafoetida - 1 pinch

Grated coconut - 2 tbsps

Sesame oil - 1 tsp

MAKING THE SPICE POWDER

1. Heat half tea spoon of oil in a kadai and roast coriander seeds, Bengal gram dal, fenugreek seeds, and red chillies together till it emanates a pleasant aroma. Add asafoetida and roast for another minute.

2. Switch off flame and add the fresh coconut gratings and roast in the still hot kadai .

3. Allow to cool and grind the roasted ingredients into a smooth powder .

TO MAKE THE SAMBAR

1. Pressure cook the dal adding 1 1/2 cups of water and turmeric powder. 

2. Place a plate with Jack Fruit seeds on top of the dal container so that they get cooked simultaneously.

                                                                                

3. Mash the cooked dal and keep aside . Peel the shells of the Jack Fruit seeds and keep aside.

4. Soak tamarind in warm water and extract the juice adding two glasses of water.

5. Add salt and cook the cucumber cubes in tamarind juice.

6. When the cucumber cubes are soft add the mashed dal and the cooked and peeled Jack Fruit seeds.

7. Mix the ground spice powder with little water and stir into the boiling sambar.

8. Stir and cook till the spice blends well with dal emanating a pleasant aroma.

9. Heat the remaining oil in a seasoning ladle and splutter the curry leaves, and pour it on the sambar . 

Enjoy the Palakottai and Kani Vellari Sambar with steaming hot rice topped with a spoon of fresh ghee!

 MANGO KADHI 

 Mango Kadhi is a festive dish which can not be resisted especially during Mango season when sweet and juicy mangoes are available in abundance. Mango Kadhi is almost similar to Mambazha Morkuzhzmbu except that few ingredients are slightly different . It is exotic ! It is delicious ! It is a five minute wonder ! So why delay ? Go ahead and cook the mango magic in a jiffy as you go through this easy recipe!

                                                                                 

INGREDIENTS 

Smooth pulp of one sweet ripe mango 

Thick curd - 1 Cup

Besan - 1heaped  tbsp

Turmeric powder - 1 pinch

Chilly powder - 1/4 tsp 

Salt - 1/4 tsp 

Sugar - 1/4 tsp 

Asafoetida - 1 pinch 

#  Blend all the ingredients until smooth using a spoon and keep aside . 

                                                                                                         

SEASONING INGREDIENTS

Sesame oil - 1 tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Broken red chillies - 2

Curry leaves - a few 

# Heat oil in a kadai and add the seasoning ingredients one by one as listed above.

PREPARING THE KADHI

# Stir in the prepared mango - curd  mixture to the seasoning and cook for two minutes till the Mango Kadhi acquires a rich colour . 

                                                                                 

Enjoy the creamy delicious MANGO KADHI with Poories or Parathas ! Or relish a bowl of mango magic as it is !

 BESAN CAPSICUM CURRY

CAK was intended for documenting  recipes cooked at home for the reference of children who stayed far away from home base . As our family circle started expanding to other states through marital connections an array of recipes belonging to different regions are also being documented in CAK . Learnt the recipe of a simple and tasty dish from a sweet angel who will be part of our family soon . As the name suggests powdered lentil and spice are used in the preparation of  Besan Capsicum Curry . It reminds me of Paruppu Usili which is also prepared using lentil - but soaked and ground - along with any selected vegetable. Here is the recipe of a yummy Rajasthani dish slightly altered to my convenience ! 

                                                                                       

INGREDIENTS

Capsicum ( Chopped finely ) - 2 cups

Sweet corn ( Steamed ) - 1/4 cup ( Optional)

Besan ( dry roast ) - 1/2 cup

Chilly Powder - 1 tbsp ( Instead I love to use my Sambar Powder ! )

Dania powder - 1 tsp

Cumin powder - 1 tsp 

Turmeric powder - 1 / 2 tsp

Asafoetida - 1/4 tsp

Salt - 1/2 tbsp 

Sesame oil - 2 tbsps

Mustard seeds - 1/4 tsp

Curry leaves - a few

METHOD

1. Blend all the dry powders in a bowl .

2. Add chopped Capsicum and steamed sweet corn and mix well . 

                                                                                                       

3. Heat oil in a kadai and splutter mustard seeds and then add the curry leaves.

4. Add the vegetable and spice mixture , and stir well .

5. Stir and cook on medium flame till the capsicum softens .

                                                                                                       

6. Keep stirring till the oil comes out and the Besan mixture turns reddish in colour.

                                                                                                 

Enjoy the hot and spicy Besan Capsicum Curry with rotis or rice.

 TAVA ROASRED SPICY EGGPLANT / BAINGAN BAJA 

Baingan Bharta , Eggplant chutney and Sutta Kattarikkai Pachadi are oft prepared Eggplant dishes at home. But the spicy roasted Eggplant Slices served along with Kichdi at my daughter's place was an entirely new gastronomic experience for me . As always I tried out the dish at home and now it has become an oft prepared dish too ! Baingan Baja is an easy to make side dish which can turn a simple and healing Paruppu Sadam / Dal Chawal / Bele Tovvae and Anna into a special meal !

                                                                                

INGREDIENTS

Eggplant - 1 ( Choose a fresh and well formed vegetable without blemishes or holes )

Besan - 1/2 cup

Sambar Powder - 1 1/2 tbsps

Turmeric powder - 1 tsp

Salt - 3/4 tbsp

Asafoetida Or any other  Masala powder of your choice - 1/4 tsp

Sesame oil - For roasting

METHOD

1. Wash and cut the Eggplant uniformly into 1/4 inch thick slices and immediately immerse them in water.

                                                                                       

2. Mix all the dry ingredient together in a shallow plate. 

3. Drain the Eggplant slices and dust them thoroughly on both sides with the spice powder mixture.

                                                                                                   

4. Let the powder coated slices stand for ten to fifteen minutes till the moisture in the slices absorb the spice. 

                                                                               

5. Heat a greased tava and pour one tablespoon of oil on it. 

6. Arrange four spice coated eggplant slices on the tava and cover with a lid.

                                                                                                       

7. After two minutes remove the lid and cook for another minute till you see reddish brown spots on the roasted side. 

8. Flip the slices , dribble oil around and roast the other side. 

                                                                                                

9. When they are done remove the crisp Tava Roasted Spicy Eggplant on to a plate. 

                                                                                 

10. Cook all the slices similarly batch by batch .

                                                                                        

Tastes yummy as they are and goes very well with non spicy rice preparations.  

 FRESH TURMERIC AND CURD CURRY

Delighted to write this post after a long pause inspired by the new look of CAK ! Thanks to the efforts of my dear sons , the blog has come out with an attractive makeover . 

Turmeric is considered auspicious and is used in all festive rituals in India . No Indian kitchen is complete without Turmeric in the spice box . CAK is making a fresh start on this happy Ugadi festival with a Fresh Turmeric recipe. 

 I was dumb struck when I received a bagful of freshly harvested Turmeric / Pasum Manjal grown in my brother's home garden . What would I do with the enormous quantity of the auspicious rhizomes ? More of them were left on hand even after making Fresh Turmeric Chutney , Fresh Turmeric Gojju.  and many more dishes posted earlier in this blog .

 I came across a Rajastani Turmeric Curry recipe while browsing and decided to experiment using my own spice powders . Fresh Turmeric And Curd Curry did turn out delicious! 

                                                                                     

INGREDIENTS

                                                                         

Fresh Turmeric ( grated ) - 2 cups 

Cooking oil - 4 tbsps

Cumin seeds - 1/2 tsp

Mustard seeds - 1/4 tsp

Onion paste - 1 cup 

Ginger paste - 1 tbsp

Tomatoes ( pureed ) - 2 cups

Thick Curd - 2 cups

Sambar Powder - 1 1/2 tsps

Salt - 1 1/2 tsps

METHOD

1 . Peel and grate turmeric and keep aside .

                                                                                  

2. Make onion paste , ginger paste and tomato puree separately and keep aside . 

3. Heat 2 tbsps of oil and saute the turmeric gratings till it emanates a pleasant aroma and remove on to a plate.

                                                                                   

4. Add the remaining oil in the same kadai and splutter mustards seeds and cumin seeds.

5. Add onion paste followed by ginger paste and fry till fragrant.

                                                                                

6. Add tomato puree and cook till the raw smell goes.

7. Blend in curd, Sambar powder and salt , and cook till the oil separates.  

                                                                                         

8. Add fried Turmeric gratings and stir well and cook for another two or three minutes.

                                                                                       

 Enjoy the Fresh Turmeric And Curd Curry with Rotis and Dosas . 

                                                                                

 NELLIKKAI GOJJU 

Gojju also known as Menskai is a sweet sour traditional dish popular in Karnataka . It is one of the mandatory dishes included in a festive spread . Gojjus can be prepared using vegetables as well as fruits. Tamarind is used in the preparation of Gojjus with vegetables like capsicum, okra or bitter gourd. But the same can be omitted while preparing Gojjus using sweet sour fruits like Pineapple, Mango or Gooseberries . Here is a recipe to prepare a sweet sour finger licking Nellikkai Gojju / Gooseberry relish . 

                                                                                

INGREDIENTS

Gooseberries - 10

Turmeric powder - 1/4 tsp

Jaggery - a plum size ball 

Salt - 1 tsp

INGREDIENTS FOR THE GOJJU MASALA

Split Black gram dal - 2 tbsps

White Sesame seeds - 2 tbsps

Cumin seeds - 1 tsp

Fenugreek seeds - 1/4 tsp

Red chillies - 3 ( Broken)

Grated coconut - 2 tbsps

Oil - 1/4 tsp

TO MAKE THE GOJJU PASTE

1. Dry roast sesame seeds and keep aside.

2. Roast Black gram dal, Fenugreek seeds , Cumin seeds and Red chillies in hot oil till they emanate a very pleasant aroma and allow them to cool . 

3. Grind all the roasted ingredients with coconut gratings into a smooth paste adding little water .

TO MAKE THE GOJJU

1. Cover the gooseberries with water and cook adding turmeric powder, salt and jaggery.

                                                                                                             

2. When the berries are cooked blend in the ground Gojju masala . 

3. Stir well and cook till the Gojju thickens and switch off flame. 

                                                                                  

 Add a seasoning with mustard seeds and curry leaves if you wish to. 

                                                                                

Enjoy the flavoursome Nellikkai Gojju with  steaming hot rice as a main course or relish it as a side dish with your meal.

 POTATO RICE / URULAIKIZHANGU SADAM

Rice is the staple food thorough out our country. Especially so in the South since it is widely cultivated in this region. Eating cooked plain rice along with dal and vegetables has been a daily routine since ancient times. Traditionally prepared Variety Rice also known Chitra Anna or Kalanda Sadam is usually limited to only traditional festive menus. Not anymore !  Variety Rice has found its own special niche as a one pot meal in our daily meal plan . 

People who have hectic work schedules prefer one pot meals / lunch box meals for the ease of cooking , cleaning and time saving . Variety Rice comes in handy during these situations. Other than Pulavs , Biriyanis and the traditional Chitra Annas , more and more innovative rice recipes with South Indian flavour are coming up on culinary platforms . 

Here is a very simple Variety Rice prepared with Potatoes with a pleasant aroma of the nutritious Fenugreek leaves . 

                                                                                                 

Cooked rice - 2 cups

Potatoes ( Pealed and cubed ) - 2 cups

Fenugreek leaves ( Washed and chopped ) - 2cups

Sesame oil - 2 tbsps

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Asafoetida - 1 pinch

Curry leaves - a few

Turmeric powder - 1 pinch

Salt - 3/4 tsp

Sambar powder - 1 tsp

Chopped tomatoes - 1/2 cup 

METHOD

1. Heat oil in a kadai and splutter mustard seeds and cumin seeds.

2. Add asafoetida , turmeric powder and curry leaves.

3. Stir in the fenugreek leaves and cook till it wilts.

4. Add the potato cubes , stir , cover and cook on medium flame till almost done. 

                                                                                                                

                                                                                                    

7. Keep stirring till the tomatoes are just cooked.

                                                                                         

                                                                                          

                                                                                 

 VEGAN TAMALES / SWEET CORN KADUBU

Cooking food wrapped in leaves is an age old practice followed around the world. Cabbage leaves , Grape leaves and Colocasia leaves used for wrapping and steaming are consumed along with the dish . Turmeric leaves, jackfruit leaves and screw pine are also used in steaming different kinds of kadubus which are peeled and discarded before relishing the food. Elai Adai , Idlies and Kadubus acquire a pleasant aroma and retain  moisture when banana leaves are either used as wraps or cups for steaming. Here is a steamed dish wrapped in corn husk which I relished during a visit to a farmer's market . I tried out a vegan version of Mexican Tamales using freshly ground Sweet Corn paste and stir fried vegetables . Since fresh corn becomes slightly watery when ground , I have used wheat flour to adjust the consistency of the batter. Besan , Rice flour , Maize flour or any other flour of your choice can also be used .

                                                                                        

INGREDIENTS

Fresh Corn Cobs - 2

Wheat flour - 2 tbsps or as required

Salt - 1/4 tsp

Sambar Powder - 1/4 tsp

TO PREPARE THE OUTER COVERING

1. Separate the husks , wash and keep them immersed in hot water till required.

2. Remove the corn from the cob and grind to a smooth paste adding Sambar Powder and salt.

                                                                                                                

3. Blend in the wheat flour to make a thick spreadable batter.

                                                                                                    

INGREDIENTS FOR THE FILLING

Finely chopped carrots - 1/2 cup

Finely chopped cabbage - 1/2 cup

Finely chopped capsicum - 1/2 cup

Grated ginger - 1/2 tsp

Grated garlic - 1/2 tsp

Crushed pepper - 1/2 tsp

Salt - 1/4 tsp

Sesame oil - 2 tbsps

TO PREPARE THE FILLING

1. Heat oil and add crushed pepper followed by grated ginger and garlic.

2. When it emanates a pleasant aroma add all the finely chopped vegetables.

3. Stir fry till half done .

                                                                                                    

4. Stir in salt and switch off flame.

MAKING THE TAMALES

1. Drain and pat dry the soaked corn husks.

2. Spread out a husk and grease it on the inner side.

                                                                                            

3.Place a lump of batter and flatten it along the greased husk.

4. Spread about three table spoons of the stir fried vegetables on the batter .

5. Fold the husk bringing the tip and and base of the husk together. 

                                                                                                     

6. Tuck in the folded edges underneath the Tamale and place it in a steamer with the folded edges facing downwards.

                                                                                   

7.  Line the rest of the husks with batter, fill with vegetables and fold all the Tamales similarly and steam them for fifteen minutes.

                                                                                            

8. Relish the warm Vegan Tamales with Tomato Sauce or Green Chutney after discarding the husk.

DIDEER NELLIKKAI OORUGAI /

INSTANT GOOSEBERRY PICKLE 

Gooseberry season has arrived !Time to make lip smacking chutney , pachadi , tokku and pickles using these wonder berries containing an inexhaustible source of  nutrients necessary for good health ! Here is a quick and easy to make recipe for Nellikkai Oorugai / Gooseberry pickle. Since it is an instant pickle it can be prepared in small batches as and when required . Stays good up to a week under refrigeration.

INGREDIENTS

Gooseberries / Nellikkai - 250 gms

Sesame oil - 4 tbsps

Chilly powder - 1 tbsp

Salt - 1 tbsp

Turmeric powder - 1/4 tsp

Asafoetida - 1/4 tsp

Powdered Fenugreek seeds - 1/4 tsp 

Mustard seeds - 1 pinch 

METHOD 

1. Wash the Gooseberries/ Nellikkai thoroughly and steam them for 15 minutes and cool them.

2. The segments of the steamed berries will fall apart easily . 

3. Remove the seeds from the segments.

4. Heat oil in a kadai and splutter mustard seeds .

5. Add asafoetida , powdered fenugreek seeds and  turmeric powder  one after another.

6. Stir in the gooseberry segments .

7. Add chilly powder and salt and blend well on low flame for a minute.

8. Switch off flame and cool the pickle before storing in a clean dry jar. 

Enjoy your lip smacking Dideer Nellikkai Oorugai / Instant Gooseberry Pickle with your meal . 

Gojju also known as Menaskai is a Karnataka delicacy. A wedding feast is never complete without this sweet-sour relish. Gojjus can be prepared using any sweet sour fruit. But Pineapple Gojju / Menaskai is the most popular relish. Here is a unique Gojju / Menskai prepared with Star Fruit known as Kamarakshi in Kannada.

                                                                                                   

 Ripe Star Fruit slices - 2 cups

Tamarind - 1 plum size ball ( Extract juice )

Jaggery - 1 plum size piece

Turmeric powder - 1 pinch

Salt - 1 tsp

INGREDIENTS TO MAKE THE GOJJU PASTE

                                                                                                    

Split Black gram dal - 2 tbsp

Red chillies ( Broken) - 3

Fenugreek seeds - 1 pinch

Cumin seeds - 1 tsp

Fresh coconut ( Grated) - 2 tbsps

Sesame oil - 1/2 tsp

Mustard seeds and curry leaves for seasoning

TO MAKE THE GOJJU PASTE

1. Dry roast Sesame seeds and keep aside . 

2. Roast split Black gram dal, Fenugreek seeds , Cumin seeds, Red chillies and Asafoetida in 1/4 tsp of oil till they emanate a pleasant aroma.

3. Cool the roasted ingredients and grind with roasted sesame seeds and fresh coconut into a smooth paste adding water.

TO MAKE THE GOJJU

1. Lightly scrape the rinds and cut the Star fruits into star shaped slices.

                                                                                                 

                                                                                                    

2 . Cook the Star fruit slices in tamarind juice adding salt, turmeric powder and jaggery.

3. Blend in the prepared gojju paste and cook for few more minutes till the gojju thickens and switch off flame. 

4. Splutter a pinch of mustard seeds and curry leaves in 1/4 tsp of oil and season the gojju.

                                                                                 

 FIVE SEEDS LADDU

Spreading joy and good will is the main aim of sharing goodies during festivals. This is the time of the year when the winter months come to a close and Makara Sankranti heralds the arrival of the bright and sunny Spring season . Makara Sankranti is a harvest festival celebrated by all the states in India . Each state celebrates the festival with its own traditional food prepared with the seasonal produce. Sesame seeds which lend warmth and nourishment to the body find an important place in the festive sweets of all states. In Karnataka  Yellu Bella - a mixture of Sesame seeds, Jaggery, Peanuts, Roasted Gram and Copra - is distributed among friends and relatives during Sankranti . 'Yellu Bella tindu olle maatanaadu' is a saying which means ' eat sesame and jaggery and speak good words. ' Sesame Laddus and Sesame Chikkis are popular in other states.

Five Seeds Laddu is a Makara Sankranti / Pongal special prepared with a blend of four other healthy seeds along with Sesame seeds.

                                                                                   

INGREDIENTS

Sesame seeds - 1/4 cup

Flax seeds - 1/4 cup

Pumpkin seeds - 1/4 cup

Sunflower seeds - 1/4 cup

Chia seeds - 1/4 cup

Raisins - 1 cup 

Cardamom - 2

METHOD

1. Dry roast the seeds one by one till they start cracking, emanating a pleasant nutty flavour.

3. Grind the roasted seeds together into a coarse powder .

4. Add raisins and cardamom and grind again .

5. The powder will come together when the seeds start releasing oil . 

7. Take small portions of the seeds and raisin mixture and firmly shape them into  Laddus . 

The oil from the seeds and the stickiness in the raisins will help to hold the Laddus together .