Step by Step Photos for Miscellaneous Dishes

Prepare pineapple as given in
How to prepare Pineapple?

Next add sugar depending on
How sweet the fruit is
How sweet you want it.
Add sugar+pineapple+1 cup of water (for5-6 cups fruit) in a pressurepan.
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Once he first whistle comes, simmer & cook for 5 mts.

Cool & open.
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Refrigerate - it keeps for a week to 10 days.
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Treacle is used in plum cakes to give the deep rich colour.
Take 1/2 cup sugar in a non-stick pan & heat.
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In a few mts, it will start melting.
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Lower the stove & add 1/2 cup hot water, stirring with the other hand.
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Now put the simmer-rest below & continue to cook, disintegrating tiny lumps.
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Wait till it becomes syrupy. Remove, cool & store.
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Plain almonds may be roasted in a slow oven 160deg for 10-15 mts.

Roasted, plain almonds, unsalted - 3/4 cup

Sugar - 1 cup

Water - 1/3 cup

Take sugar in a non-stick pan & pour water.
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When it starts boiling, mix once - thereafter it is not mixed.

When it starts bubbling vigorously for 3, 4 mts, add almonds (do not mix).
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Let it boil to honey colour on a medium flame.
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When caramel brown colour - honey colour is reached, pour it on a butter paper.
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Leave it to cool on its own, till brittle.
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After it becomes brittle, break into chunks & powder.
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This can be used as a filling for chocolates, topping for vanilla ice cream, coating for shortbreads etc.
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Previously, panner used to be deep fried after cutting into cubes & then added to sabjis. Besides being messy, it absorbs a lot of oil. So, I do it this way.
In a tava, smear 1-2 tsp oil & shallow fry the whole paneer slab, flipping it frequently.
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When both sides have become slightly brown, switch off the stove & chop into cubes.
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When still hot, immerse in warm water to which haldi is added.
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Strain after 10 mts to get soft paneer cubes.
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This gravy is ideal for all South Indian kuzambus.
Tamarind gives the sour taste.
Tomatoes add to the thickness, besides to the taste.
I prepare it first thing in the morning for kuzambus & rasam.
Take in the pressure cooker chopped tomatoes + tamarind paste (if you do not have paste, use lime size tamarind) + a dash of haldi for a nice colour + 1/2 cup of water.
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Cook for one whistle, cool & open.
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Pass the hand blender through it.
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Strain with a soup-=strainer.
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The gravy is ready - no raw flavour!!
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Paruppusili is one of our favourite dishes. If you keep frozen usili ready, any paruppusili curry is just one whistle away! Chop & boil the vegetables for a whistle, drain & temper in oil, mustard seeds, urad dhal, vegetable & frozen usili together. It is as simple as that!!
Soak EQUAL VOLUMES of Tur dhal, urad dhal, gram dhal & moong dhal with red chillies to taste overnight.
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Drain completely - add green chillies, salt, hing, curry and coriander leaves - mince without adding water in Food Processor or grind in mixie with as little water as possible to a GRAINY TEXTURE.
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Add 1-2 tbsp oil & steamfor 3-4 mts once steam comes either in
MW - or Steamer
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Cool & give a run again in FP or mixie to crumble.
Left side - before & right side - after
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Cool, transfer to ziplock covers & freeze. Transfer to the lower part of the fridge in the night. Morning keep it outside to thaw.
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Please go to:
Thiruvathirai kali & Podithuval
That is explained below in photos.The finished dish is shown in
Get-Together Menus
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This is the basic kuzambu done for Pongal & Thiruvadirai. Slight variations depend on family customs.
Please refer to the recipe
Ezukari kuzambu

Since this is a traditional dish, as far as possible, we use only "country vegetables" like - white & yellow pumpkins, snake gourd, cluster beans, avarakai, mochai paruppu, raw banana, brinjal,senai (elephant yam), siru izangu (koorkai), sweet potato, seppankizangu (arbi), kavathu ( a root available only in this month).
Bitter-gourd, drumstick, ladies' finger, ridge gourd are not added.
It is one's preference to add carrots, beans, peas etc.
Usually this is made with an odd no: of vegetables. Please follow the recipe.
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Continued in the next post.

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With
Sweet Kichdi Dhal Pongal
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I will post photos of this kuzambu with Thiruvadirai Kali & Sarkarai pongal, lter.