Saturday, February 12, 2011

Paruppu urundai kozyambu

Another traditional south Indian favorite that I learnt from my husband 's Chitti Smt. Muthulakshmi Sankaran
Ingredients: Tamarind one medium lemon size ball
tuar/toor dal one and a half karandi
Red chilli - 3-4
Curry leaves - few
Sambar powder -  1 and 1/2 tsp
Salt - to taste.
perungayam- 1/8 th tsp
kadugu and vendayam 1/4th tsp each for seasoning.
procedure: soak tuar dal for 30 minutes and grind it to coarse paste with very little water red chillies,few curry leaves,perungayam and salt.
In a pan(preferably aluminium ilupuchatti) add very little sesame oil and add this coarse paste and keep stirring until it all comes out without sticking to the vessel. (like kozyakattai mavu) and let it cool for some time. In the meantime extract the tamarind to thin water consistency in a a broad vessel and bring this to boil for 10 -15 minutes with sambar powder,perungayam/asafoetida and salt. Make small balls out of the saute'd  paruppu as shown in the pic and and put 3-5 balls each time in the boiling tamarind water in 5-10 minutes interval until all the balls are done. let it boil for few more minutes and season with kadugu and vendayam and curry leaves. serve with rice and curry/kootu of your choice.

Thippili Rasam

I first heard of Thippili Rasam from Charu/Sharada (Shankar's wife) when we visited them in Seattle few years ago. I vaguely remember the recipe that she taught me but this one's is what my mother told me.  sharing the recipe with you all.

Coriander seeds- 1 small karandi                                        
Tuar dal            - 2 tbsp
Pepper black    - 10-15 nos
Dry red chilli     - 3-5 depending on your spice
Thippili sticks    - 10-15 nos
jeera                 -1/2 tsp
tomatoes           - 2 optional
Tamarind           - small lemon size ball
Salt                    - to taste
perungayam        -  a pinch
curry leaves        - few
cilantro               - optional
Extract the Tarmarind essence in a vessel and bring it boil with some salt and asafoetida. you can grind 2 tomatoes and add it and let it boil 15 - 20 minutes.  In a small pan add all the dry ingredients except jeera and roast them in medium heat until the raw smell of coriander seeds goes. let it cool for few minutes and powder it in a blender with jeera and add this to the boiling tamarind water. Add some more water and bring it boil.
Season it in some nei (1/2 tsp)  with jeera 1/2 tsp and few curry leaves.


Thursday, February 3, 2011

Minestrone Soup

As the temperatures are dipping below 0 in Fahrenheit I thought of making something hot. so here goes my version of Minestrone soup.


Water 6-8 cups
zucchini: 1 finely chopped
Celery stalk : 2-3  chopped                                                 
cabbage : finely chopped 1 cup               
Red onion: finely chopped 1 cup
Garlic: 3-4 pods finely chopped
string beans: finely chopped 1-2 cups                         Carrots: 3-4 finely chopped
Baby Spinach: few leaves
Rajma and soy beans dry 1/4th cup each
Shell pasta: 1/4 cup dry.
Melted Butter: 1-2 tbsp
pepper to taste
Salt to taste
Pasta sauce: 2-3 cups or tomato puree
Fresh tomatoes: 7-8 finely chopped


Pasta: cook the dry pasta in boiling water according to the packet instructions with some salt and oil and drain the excess water and rinse it in cold water and keep aside
Rajma and Soy beans: Soak the rajma and soy beans in separate containers for atleast 6 hrs and then pressure cook them untill 6-7 whistles. rinse both the cooked beans separately in water and keep aside. If not the rajma beans I would greatly recommend rinsing the soy beans thoroughly (atleast 3- 4 times) and take out all the husk and skin out of it.

In a broad vessel first add the butter and then garlic and onions and then add salt. To this add all the other cut veggies and water and bring it to boil. after few minutes when the veggies tend to get half cooked add the pasta sauce, the cooked rajma beans and soy beans and pasta and boil for few more minutes.
Serve hot with either bread, dinner rolls, or crackers.
This quantity will serve 5- 6 persons.

options: If you don't have pasta sauce then you could substitute with tomato puree. however the pasta sauce would give it an authentic italian touch. you could also omit pasta and add cooked semiya instead. hope you like it!