Kovil puliyodharai ( Tamarind Rice Temple style)

Recipe Courtesy : Subbus Kitchen 

I always enjoy the tamarind rice which we get as prasadam from the temples.  Either it is being served in pala or vazhayila. I have been searching for the Kovil puliyodhara recipe on the net. Finally I found this subbus recipe and tried during Navratri  for preparing naivedyam and many other occasions.  Now I prepare this at home quite often since it is being liked by my dear ones too .Divine taste it is. So just thought of sharing it for my friends too who love puliyodharai. Here is the link for the recipe. 

Temple puloyodharai 

Indian Sona Masuri Rice  1Cup

Water 2 Cups

Salt to taste

Soak the rice for  half an hour .Cook  rice with the required quantity of water as mentioned above  in a pressure cooker for 2 whistles  (maximum 3) and allow it to cool. 

For Preparing the powder: 

Gingelly Oil 1 Tsp

Fenugreek Seeds 1/2 Tsp

Coriander seeds : 2Tbsp

Red Chilly 4 no.s

Urad Dal 2Tsp

Kadala parippu (Chana Dal )  1TBsp

Sesame Seeds (Til) 1 Tsp

Puli Kachal

Tamarind 1 Lemon sized

Water 1 Cup

Gingelly Oil 1Tbsp

Turmeric powder 1/2 Tsp

Mustard, Red chilly and curry leaves for seasoning

Chana dal 2 Tbsp

Groundnut 2 Tbsp

Hing A pinch 

Salt 

Preparation

Soak the tamarind in hot water for sometime and extract the pulp and keep it aside. Heat oil in a pan and add the ingredients for making the powder except sesame. which can be added after turning the dal brown. Remove from the fire and allow it to cool. Grind this  into a smooth powder in a mixer jar .

Heat Oil in a pan add mustard seeds . Add chana dal and peanuts .Fry it till golden brown. Add curry leaves broken red chilles too. Finally add thick tamarind extract, turmeric powder salt , hing. and powdered mixture too.  Keep the flame in low allow it to boil  and wait to get it thick paste like consistency . Add  a pinch of jaggery ( it is optional) stir well and remove from the stove. Take the cooked cool rice and add this  paste and gently mix it with the spatula without  mashing the rice. In this way we will get the tamarind rice which is not sticky and messy.

Chakkakuru curry (JackFruit seeds curry)

Our ancestors always instructed chewing and eating a jackfruit seed immediately after consuming Jackfruit. which  helped in digestion and to prevent gastric problems. Jackfruit seeds are also used to make delicious curries. They are a good source of  important nutrients  and anti oxidants.  its good for digestion and maintaining good cholesterol. 

This is a simple curry we prepare in kerala other than the popular muringakkaya mango chakkakuru curry . This is without coconut or any other vegetables.

Jackfruit seeds 200 gram

Turmeric powder 1 Tsp

Chilly powder 1/2 Tsp

Coconut Oil

Curry Leaves

Salt to taste

Jack fruit seeds can be washed and dried immediately after removing from the ripe fruit. 

Remove the white outer layer and the next brownish coat should be scrapped. (not fully though). Cut the seeds into 2-3  long strips . Wash it. In a small vessel  take the seeds add 1 glass water put turmeric and chilly powder ,salt . cook the same covering with a lid. it will take 5-7 minutes. open the lid after that and open cook for sometime and once its thicker add curry leaves and sprinkle some fresh coconut oil. mix well and switch off the flame.  

Nadan Cheera Thoran ( Spinach )

 

In kerala we have cheera plants in our back yards. Red as well as green. both are equally tasty. These are wonderful source of vitamins minerals and anti oxidants, Anti oxidants help in removing impurities from our body. 

Green or Red cheera  A bundle 

For Grinding:

 Grated coconut medium 1/2 

Green chilly 3

 Jeera 1/2 Tsp

Turmeric powder 1 Tsp

Garlic a small clove

For Tadka :

 Red  whole chilly 2

Mustard 1 Tsp

Curry leaves 2 twigs

Thoroughly wash and chop the cheera.

Grind coconut with all other ingredients to a coarse paste without adding water. 

Heat a Kadai . pour coconut oil for doing the tadka. once the oil is hot add mustard seeds. let it splutter add red chilly and curry leaves too , lower the flame. add coconut paste mix well for 2 minuts and add chopped cheera. sprinkle some water and salt and cook it. once its cooked remove the lid and let the excess water evaporate. 

Nenthrapazham puzhingiyathu (Steamed Banana)

 

In kerala Nentrapazham puzhingiyathu is a popular, healthy breakfast or evening snack. Bananas are rich with fibre  content .It is a great combination with puttu, upma,etc. Usually a must have breakfast side dish during special festivals like onam and vishu.

Wash and cut the riped ethapazham into 3-4 pieces (with the skin on). discard head and tail. In a traditional steamer steam it for 15 -20 minutes (covered cooking)

Aviyal (Kerala Traditional)

A vegetable dish,  rather a vegetable feast, which is very popular in Kerala. It's colorful and vibrant too. We prepare avial during  special occasions and festivals like Onam, Vishu etc. We can use all available vegetables. There is no hard and fast rule. I always use raw mango as the sour agent instead of using Curd or Tamarind. Also add roots like Tapioca which is easily available. These two tips you can try for enhancing the taste. 

Cut all the vegetables uniformly into pieces about 2" long 1 Cm thick.

Raw Banana  1

Potato 1

Raw  Mango 1 (sour)

Elephant Yam A Small piece

Carrot 1 or 2

Snake Gourd 1/2

Yellow Cucumber ( Kani vellari) 1

Tapioca 1 Medium

Drumstick 3

Achinga payar (long runner beans )  5 No.s

Onin 1

Salt to taste

Green Chilly 3

Turmeric Powder 1Tsp

Chilly powder 1/2 Tsp

For flavoring 

Curry Leaves

Crushed Ginger 2 inch piece

Coconut Oil 1 or 2 Tbsp

For Grinding:

Coconut Grated 1

Cumin seeds 1/2 Tsp

In a thick bottomed vessel Add all the vegetables, onion green chilly and turmeric, chilly powder and salt. Pour the sufficient water in order to cook the vegetables. Cover with a lid and cook over medium flame. Once the vegetables are cooked open the vessel and let it evaporate the excess water. 

Grind the grated coconut and cumins coarsely without adding water. Add the coconut paste into the vegetables Mix well. Add Crushed ginger too. Turn off the heat when its done and drizzle the coconut oil and add some fresh curry leaves too. close it with a lid and let it res for sometime. Once again  Mix it well before serving.  

Raw Mango Pickle

 Pickling is a great way to include fermented food in the diet. It enhances the flavor thus transforming a plain food into a delight . Ayurveda suggests pickles as digestive promoter which helps in kindling the digestive fire Agni which in turn can improve the digestion. Ayurveda suggests shad rasas (six tastes ie sweet, salty, sour, bitter, pungent and astringent) as possible in every meal to create balance and satisfaction. pickles are often used to complete the six tastes of Ayurveda in a given meal. 

Fresh Raw Mangoes 3

Red chilly powder 3-4 Tsp 

Turmeric powder 1 Tsp

Salt to taste

Oil I use coconut oil for seasoning and add gingelly oil for further sauting and preserving

Green chillies 3 chopped

Fenugreek and hing powdered together 1 1/2 Tsp

Ginger (optional) a small piece

For seasoning :

Curry Leaves 2-3 twigs

Mustard 

Fenugreek 

Red whole chilly 3

Wash and clean the mangoes and wipe dry with a clean cloth. 

Cut the mangoes into small pieces. Do not remove the skin. discard the seed.

In a bowl, Mix the mango pieces, salt, chilly powder, turmeric powder. let it rest for sometime.

 Meanwhile heat a kadai pour very little coconut oil and season it with mustard seeds fenu greek seed curry leaves and whole red chilly. add fenugreek hing powder too. Keep the flame on medium and add  nallenna (gingelly oil ) ,mangoes which we had kept it in the bowl. mix it well add more gingelly oil  if you find the oil is less . switch off the flame after ten minutes.  Let it cool before transferring it into a bharani or glass bottle which is thoroughly cleaned and  dried in the sun.

Ada In Manjal Leaf (Turmeric Leaf Ada)

Nothing beats the taste and flavor of this dish which is cooked in the Manjal leaf. Ahead of Sankranti these leaves and sugar cane are in plenty even here in Abu Dhabi, so right time to prepare and enjoy this delicacy. Aroma of the leaf that releases once the ada is being cooked ..Hmm Indeed heavenly. the whole house is filled with this aroma while steaming this ada. While cooking. the plant's  anti fungal and anti bacterial properties get absorbed into the dish along with the flavor. 

Filling is the same as of our normal ada or kozhukottai.

Please use this link for preparing the ada 

Elayada recipe

Gobi 65

 

This simple healthy and tasty snack from Cauliflower can be served as a starter. Childrens favorite snack.

 

Cauli Flower 1 Medium

Green chilly 3-4 for garnishing

Curry Leaves 2 Sprigs for garnishing 

Oil for frying

For the thick batter :

Maida  2 Tbsp

Rice Flour 2 Tbsp

Corn Flour 1 Tbsp

Turmeric Powder 1/2 Tsp

Kashmiri chilly powder 1 1/2 Tbsp

Garam Masala Powder 1 Tsp

Ginger Garlic Paste 1 1/2 Tbsp

Perumjeerakam (fennel Seeds ) one or two pinch (optional)

Salt as required

Water 1/4 Glass or as required

Put the cauliflower florets in boiling water with some salt. Keep it for fifteen minutes and wash and drain properly. In a mixing bowl add all the listed ingredients for making the paste. Add adequate water and mix it to get a thick paste.

Add drained florets and mix well. Keep it for ten minutes to absorb the masala. Heat a kadai and now deep fry the florets in the heated oil on medium flame adding it in batches. Drain the excess oil by keeping it on the kitchen tissue. crispy crunchy gobi is ready to be served. Finally garnish it with fried curry leaves and splitted green chillies. 

Plum Cake Christmas Special (Without Alcohol Without Egg)

This is utterly a delicious plum cake rich in dry fruits and is without alcohol and Egg. Merry Christmas to all my friends Celebrate the seasons :)

Ingredients :

For Soaking :

Orange Juice   2 Big Oranges

Tutty Frutty 3 Tbsp

Black Raisins 3 Tbsp

Candied glace cherries  3 Tbsp

Chopped Dates 3Tbsp

Chopped Cashew Nuts 3 Tbsp

Chopped Pistas 2 Tbsp

Chopped Badams (Almonds) 3 Tbsp

Sugar for caramelization 6 Tbsp

Water 4 Tbsp

For the Batter preparation :

 All purpose flour  2 Cups

Powdered Sugar 1\2 cup

Nutmeg powder 1 1/2 Tsp

Cinnamon Powder 1/2 Tsp

Cloves 2 or 3 ( Grind it along with the sugar)

Cocoa Powder 1 Tbsp

Baking powder 1Tsp

Baking Soda 1/2 Tsp

Curd 1 Tbsp

Milk 1 Cup room Temp

Butter 5 Tbsp Room Temp

Vanilla Essence 1 Tsp

Cashew nuts and raisins or pista for decoration on the top

Preparation : Soak all the listed dry fruits in orange juice for 2-3 hours. Let it rest.In the mean time, Caramalize sugar. keep the flame on low until sugar melts and becomes a brown colour syrup pour the warm water also gradually and carefully to the melting sugar. Switch off the flame. Mix it well and the consistency should be thin. pour the syrup in a bowl and allow it to cool down. (There is a tendency to solidify the sugar when you pour water sometimes, do not worry keep stirring on low flame till it melts fully )

In a large mixing bowl take one cup milk add melted butter and vanilla essence. Then add cinnamon , nutmeg powder. Mix it well. Sift together all dry ingredients like maida sugar cocoa powder baking powder baking soda to the bowl Gently mix it with a spatula. Add caramelized sugar as well. Gently give a nice mix. Add soaked dry fruits to the cake mixture. Just fold it nicely again with the spatula. Finally add Yoghurt and mix well . Transfer the mix into the mould and put some dry fruits of your choice on the top. Preheat oven at 170 degree C. and bake the cake for at least 55 minuets.  

Ginger Tea (Adrak Chai)

Hot Adrak Chai is what we all need for unwinding during winters or rainy season. It is our Grandmother's age old recipe for fighting with common cold \Flu since it offers the much needed warmth and is good to clear your throat too. It is Easy to prepare.

The humble ginger not only adds flavors but has immense health benefits. It is an instant immunity booster. It helps and  fights respiratory problems. Improves blood circulation and eases menstrual discomfort and relieves stress

For 2 cups :

Milk 1 1/2 cup

Water 1 1/2 cup 

Tea  2 or 2 and a half teaspoon 

Sugar as per your taste

2 inch Ginger piece

Boil water and add grated fresh ginger to it. Keep it in low flame. Add the tea powder and allow it to boil for sometime. When the water turns into deep brown and start releasing the ginger aroma, add milk to it. Mix well with a spoon. Allow it to boil for another five minutes in a low flame. which will make the tea strong and flavorsome. Add sugar as required. Strain it and sip it hot. 

Aval Nanachathu (Kerala Delicacy) / Flattened Rice (Poha) Delicacy

 

Aval   ( Poha ) Nanachathu or sweetened flattened rice is a tea time snack which is popular in Kerala. 

We use Brown  beaten rice flakes variety which is rich in bran to make this snack. 

In a Mixing bowl take one cup of Aval (poha ), 3/4 cup grated coconut, 1/4 cup concentrated jaggery syrup (or you can add dry grated jaggery 2 or 3 tablespoon depending on your taste preference for sweet ), 1/4 teaspoon cardamom powder. Blend all the ingredients well with your hands until the mixture is damp. Aval Nanachathu is ready to be served with a hot cup of Tea. 

Garnish it with nuts or sliced bananas .you can sprinkle ghee or little warm milk too (optional) 

Aval nanachathu is not only a snack which can be prepared quickly during tea time but also we offer it as one of the neivedyas to Lord during special occasions.  

 

Raisins Water (Dry Grapes water)

                            Our grandmothers always advised us to give dry grapes juice for baby. 

Take a few raisins (black organic raisins preferred)  and wash it thoroughly . Nutritionists say while soaking the raisins, the vitamins and minerals present on the outer skin of the raisins get dissolved in the water and thus the amount of nutrients that will be absorbed aby the body increases. This is especially beneficial for the people suffering from high BP.

Soak the raisins overnight pouring adequate water for it to be immersed. Next morning squeeze the bulged raisins and sieve to extract the juice. You can consume this water as the first food  in the morning in the empty stomach. This prevents constipation which is common among babies. 

Raisin water has antioxidants in it which helps to boost the health of immune system. They are rich in iron , potassium and calcium. Health benefits are plenty when we use this. It Treats anemia. Helps in brain development and better eye sight, strengthens the bones, Better digestion and boosts immunity.

Homemade Moisturizer

 

Aloevera Gel    200 Gram

Almond Oil       1Tbsp

Rose Water         1Tbsp

Vitamin E           2 Capsules

Saffron               A pinch 

Sandalwood Oil 10 drops

Mix all well and keep it in a container , You can use this refreshing and cool moisturizer daily. 

Recipe Courtesy : Lathika chechi