Hi Meena, I am glad that you liked my gran's recipe. I have only two more old recipes from her- cheppa mattai thoran (which is impractical to make) and konkani bhaji (which I shall post after Vandhana starts her Maharashtrian recipes). My patti lived may years in Burma, so I have a fried noodles recipe from her (yeah, she is kinda hep, unlike me). Will be glad to post that sometime after trying it out. warm regards Vidya
Arrowroot kali This is an offering made to Shivan on Tiruvathira day. This is made by Malayalees, using arrowroot powder and jaggery . Persons embracing both of Tamil and Kerala cultures make Kali with rice flour and jaggery (as given by Mrs Chitvish). I am not sure if this is the same as koova burfi, because koova is ragi in Malayalam (pls correct me if I am wrong). Ingredients: Arrowroot powder- 1 measure by weight Jaggery- 5 measures by weight Mix arrowroot with water (a good amount, no measure) and make it a dilute liquid. Pour some ghee in a non-stick pan, add this mixture and stir till your arms drop and the liquid loses raw smell, thickens and starts leaving sides of vessel. Add ghee as you wish to make stirring and mixing easier. Add powdered jaggery, stir and stir again, adding ghee till it comes like halwa. Add cardamom powder, nuts and raisins fried in ghee. My mother dry roasts the arrowroot powder till a gentle aroma comes out. Then makes it the same way as above. Some add just sugar, some sugar + jaggery. One with jaggery alone tastes good. There is no definite measure, it is a rustic sweet. And my experience is that it can be cut into pieces(it is like a jelly). But not firm pieces.
Koova Kurukkiyathu After I posted the arrowroot kali, I asked my SIL(manni) abt this since she is more Mallu than I am. She gave me a different version, as made by her mother. NB: This version according to her is TamilNadu /Kerala border variety. Made is Southern part of Kerala, Nagercoil, Aykkudi etc. For this ragi flour is used. It is not ready made ragi flour. Dry ragi is ground and milk is extracted ( as we extract wheat milk for halwa). This milk is then dried in the sun. It will dry and reduce to a very fine white powder. This powder is used to make halwa as given in arrowroot halwa. Use less water to dilute, since this powder cooks faster and easier. My SIL also tells me that when we feed infants with ragi, it is this sundried ragi milk powder that we should use. I am not sure if these are the true versions that Meena wanted.
shld be A.Kali Dear Vidya, thanks for both the recipes. It must be arrowroot kali. Let me try this first. thanks for your help. Regards,
tomato pickle! i got this from my mother and good as a side dish. ingredients tomato - half kg garlic paste-one teasp ginger paste - one teasp turmeric pwdr - 1/4 teasp chilly pwdr- 2 teasp perum jeerakam - half teasp powder three green chillies and few curry leaves ground together vinegar-two table sp method clean and cut tomatoes finely, and mix with salt for half an hour. heat three table sp, coconut oil, splutter mustard seeds.add g and g paste, perumjeerakam pwdr and green chillyand curry leaves paste. stir for two minutes, add chilly and turmeric pwdr. stir, then add tomato. cook, add salt if needed. add vinegar. cook until this becomes thick, jam consistency. safa.
hai lakshmi hai lakshmi, nice to see the ready reference ....now i am sure not much of hunting all at one button away....thanks regards sunkan
Coconut Pudina Chammanthi(chutney) Ingredients Coconut grated - 1 cup, Small Onions - 5, Garlic - 1 clove, Ginger - 1/2 inch piece, Mint leaves - 6 leaves, Curry leaves - a few, Green Chillies - 2, Salt - to taste, Juice of lemon- 1. Method: Grind all the above things except limejuice. Mix limejuice to the ground chutney. Serve with biriyani.
Ghee Rice! ingredients 1 onion - 1 medium size chopped 2 ghee- 2 table sp 3 basmati rice - 1 cup 4 cinnamon - 1/2"piece 5 clove - 1 6 cardamom - 1 7 fennel seed - one pinch 8 water - 2 cups method Soak rice in water for half an hour. Heat a heavy bottomed vessel and add ghee. add fennel seeds. after a few seconds add onion and stirr. let it transparent. add ingredients 4,5and 6. stirr. add 2 cups of water.( for one cup rice 2 cups of water.) add enough salt. let it boil. add washed rice and let it boil. cover and cook in a low flame. when there is no water, remove and keep the lid closed until rice is cooked well. go well with parippu (dal) curry , chicken or mutton curry, pickle and curd.
