Miscellaneous not to be missed !

Here are 3different legiyams , customarily made , in South Indian households for Deepavali. If you prefer it slightly hot , decrease the jaggery amount.

Diwali marunthu

Pepper 2 tsp

Jeera 2 ½ tsp

Dhaniya 2 ½ tsp

Cardamom 4

Dry ginger 3”

Omum ¼ cup

Kandathippili 12 sticks

Cloves 8

Ghee 50 gms

Jaggery 200 gms

Fry everything (except ghee & jaggery) on a low fire separtely & powder together as fine as possible. Add ½ cup of water to jaggery , heat on a low fire till it dissolves. Then strain & boil till syrupy . Now remove from stove , add the powder , mix well without lumps & put back on fire. Cook it , adding ghee little by little till it forms a mass(since it is a dry powder , it will set fast). Remove .

Option1 – The jaggery can be decreased a little & some honey added after removing from the fire.

Option2 – Jaggery can be incresed or decreased according to personal preference. Some like it slightly hot.




2 –Ginger Legiyam

Tender ginger paste – 1 cup (select tender ones & grind-if not , it will be very hot!)

Dhaniya powder – 1 level cup

Jeera powder - !/2 cup

Jaggery – 2-2 ½ cups

Ghee – 1 cup

As given above , Add ½ cup of water to jaggery , heat on a low fire till it dissolves. Then strain & boil till syrupy . When it turns syrupy , add all other ingredients &stir , adding the ghee in 2,3 instalments. Just when it starts thickening , remove. If you stir it for long , ginger will become tough.



3-Dhaniya Legiyam

Dhaniya – 100 gms

Pepper & jeera – each 50 gms

Dry ginger – 1”

Jaggery – 100gms(more is optional)

Honey - 1 tbsp

Gingelly oil – 1 tbsp

Ghee – 2 tbsp

Lightly dry roast dhaniya , jeera , pepper , & ginger. First powder as fine as possible & addwater & make a thin paste. Strain & retain the strained smooth mixture. To this , add jaggery & set to boil in a heavy pan. Add oil & ghee gradually & stir till it starts thickening. Add honey , mix & remove.

Curry leaves chutney 1(without onion & garlic )

Fry in ½ tsp oil , 1 tsp mustard seeds, 2 tsp udad dhal , 1 tsp pepper , 1 tbsp seasame

seeds , ½ tsp hing powder. Grind these fried ingredients with 1 cup fresh curry leaves , 2

tsp tamarind paste , salt & jaggery . Temper with ½ tsp mustard seeds in ½ tsp oil. This

looks deliciously green & flavourful. This is nice with just pepper – if you like you can fry

2.3 red chillies for grinding.



Curry leaves chutney with onion & garlic:

Curry leaves – 1 cup,

mustard seeds – 1 tsp,

garlic – 4 flakes,

small onions – ¼ cup,

red chillies – 3 or4(acc: to taste),

salt, tamarind, little jaggery ( optional )

Heat 1 tsp oil, add mustard seeds, allow to splutter, thean add red chillies, onions &

garlic. When fried, add curry leaves & fry till crisp. Cool, add tamarind , salt , with Jaggery

& grind to chutney. This keeps for 3 , 4 days in the fridge.


Curry Leaves Podi
Take 2 cups cleaned curry leaves & 2-3 pieces of dry ginger Either spread them on a

microplate & micro Hi for 3-4 mts till crisp or fry on a dry kadai. Clean & roast dry

1 tbsp each of sundakkai & manathakkali vathals also.( this is optional ). Fry on dry

kadai , 1 tbsp udad dhal , 2 tsp pepper ( here too , red chillies can be added if you wish ),

1 tbsp seasame seeds , ½ tsp hing powder , 1 tbsp fried gram (pottu kadalai ) & salt. Cool

& powder all the fried items. If you want to add tamarind , deep fry a lemon size tamarind

piece , cool & powder with other ingredients.



Curry Leaves Thokku;

Curry leaves - 1 cup

Gram dhal , udad dhal &methi seeds - 1 tsp each

Dhaniya & jeera - 1 tbsp each

Red chillies - 4-5

Oil - 2 tbsp

Salt

Tamarind paste - 1 tbsp

Hing powder - ½ tsp


Heat 1 tsp oil , fry red chillies , after 2 mts , add dhals ,fry for 2 mts , then add dhaniya ,

jeera , & finally methi seeds & hing powder .Finally add curry leaves & fry lightly. Cool ,

grind with salt & tamarind paste in a mixie to a fine paste .

Heat the rest of the oil , add the ground paste & stir till it forms a ball in the centre.. If you

keep in the fridge & use a dry spoon to take it , it will keep for 2 weeks.

Hello Chitra,

Thank u so much for ur recipes using curry leaves.

I had picked up a bottle of curry leaf thokku from chennai sometime back and it tasted so divine that I thought I must prepare it at home.

Though I did get few recipes from books, etc. it never turned out the way I wanted.

I'll have a try at ur recipes and let u know how it turned. also I thought these recipes are the only way to make kids eat curry leaves.

thank u once again......... I only hope I'm not troubling u........

Naan & Kulcha:

Naan:

Maida - 2 cups

Curd - ¼ cup

Milk - ¼ cup

Sugar - 1 tsp

Fresh yeast - 2 level tsp

Baking powder - ½ tsp

Cooking soda - ¼ tsp

Salt - 1 tsp

Ghee (or any fat ) - 2 tbsp

Sieve all dry ingredients except sugar , together.

In a cup , mix tepid milk , yeast , sugar & sprinkle a little flour on top.

Cover & leave for 2 mtes.

After 2 mtes mix sieved ingredients , yeast mixture , ghee & warmed milk .

Without applying force , gather with fingers , the entire mixture to a soft pliable mass, adding little more warm milk , if necessary.

Keep it in a tall vessel , covered with a wet cloth , till the volume doubles.

Make even sized balls , roll into ¼ “ thick circle & pull one end to give the naan shape.

Make naans , using a tandoor , if you have one.

Or take an aluminium pan with handle ( like dosa pan ) – apply water to one side of the naan & stick it to pan.

Keep closed on a medium flame – it will puff up.

Turn the pan upside down , holding the handle when the other side will get cooked , as well.

It will fall off , remove & apply butter.

Or you can cook it like phulka.
butter naan.JPG



For kulcha:



The same as above – omit milk , curd , soda , baking powder & 2 tsp oil is enough.

Knead maida , salt , oil with yeast & sugar in tepid water.

Allow to rise.

Keep any of the following fillings & make like stuffed parathas.

The shape is slightly oval.

1 – mixture of grated onions+salt+chopped grren chillies + chopped coriander leaves

2—crumbled paneer+the above

3—crumbled potaoes + masala of choice

The photo of naan is given below.

Dear Mrs Chitra,

Thank you for the naan and kulcha recipe. Ramji tried it out last evening and the naan came out well. It really melted in the mouth.

Wishing you a Happy Durgashtami.

best regards
Vidya & Ramji

Dear Mrs Chitra,

Thank you for the recipe of bahala baath. It sounds refreshing and I shall revert with a feed back after I try it soon. I have one small doubt- the chilli-ginger paste, should we saute the chilli and ginger and then grind it, or grind them green?

Thanks again and take care.
best regards
Vidya

Hi Vidya,
You can just mince fine or grind ginger & green chilli fresh without sauting & add to the bahalaath.This is optional as well.
Regards,
Chithra.

Dear Mrs Chitra,

I tried out the bahalabaath recipe today. Had all ingredients except seedless grapes and it came out well. Especially, grinding the ginger-chilli makes it more pleasant.

Somehow, I missed the pics yesterday. But saw them both today after I made the baath. Baath looks lovely when decorated and shall try that next time.

Have a restful week-end.

Best regards
Vidya

Hi Mrs.chithra,

Tried the pizza topping for our chappathis only for our kids and my son loved it so so much. In fact, he was asking more and more then itself.

He was telling me that he wants to eat everyday the same though it is not possible for both of us to do. Anyways, thanks for satisfying my son's taste buds!!

A small inclusion made which was applied tomato paste on the roti and after that, put the toppings with cheese.

Thanks and really the traditional topping is great; people those who have kids at home should give a try as it is tasty and economic too.

Rgds.

Cardamom 50gm

Cloves 50gm

Cinnamon 50gm

Dhaniya 50gm

Pepper 50 gm

Dry Ginger 50gm

Jeera 25 gms

Saunf ( fennel ) 1 tsp

Khus khus 1 tsp

Small numeg 1 no:

Dry all ingredients in sun & powder.

Or spread in a plate, micro Hi for 2 mts & powder.

This can be stored in small ziplock covers in the fridge.
Add 1/4tsp masala for 1 cup of tea.