Traditional Chidambaram : Kathrikai Gothsu

Gothsu is one of the authentic, traditional dishes of Chidambaram which is served in Natarajar temple along with Samba Sadham. This is made by the people in the temple and offered to Lord Nataraj. People who have tasted it say it is very nice. Wish I get a chance soon to taste it. 

Gothsu is a very old recipe, made mostly by Tam Brams. It is a must at some of their weddings. My grandmom used to roast the Brinjal over charcoal fire , remove the skin of Brinjal and then make Gothsu  In this method, there is a wonderful smoky flavor that the brinjal acquires in the process. Paati s Gothsu is always the best. These days we sometimes roast it over gas, but the flavor is not to be felt. 

Gothsu can be made with or without onions, based on your taste and preference. I have always prepared it with onions. And the best combination for Gothsu is Ven Pongal. Its a heavenly combination. But be careful when you have it on a weekday, you are bound to fall asleep. 

Ingredients

1/2 cup of moong dal

2 onions, chopped

2-3 green chillies

1 cup of chopped kathirikai

1 chopped tomato

Coriander leaves for flavor

Salt to taste

Mustard seeds and curry leaves for tempering

Oil as required

For Gothsu powder

1 tbsp - Channa Dal
1 tbsp - coriander seeds
2 tsp - Jeera
4 - red chilies

Method

Boil the Moong Dal and keep it aside

Roast Kathrikai over flame and de skin it 

Mash it well

Cut onions and tomato into small pieces

Blend the ingredients under Gothsu powder and keep separately

In a wide skillet add a little oil 

When the oil is hot add mustard seeds and let it sputter

Add the curry leaves, sliced onions and tomato

Saute for about 2 minutes time

Add the mashed Kathrikai and Moong Dal

Followed by the Gothsu Powder

Adjust salt and add water for consistency

Let the mixture boil well and get into a gravy consistency. 

Serve hot with Ghee Ven Pongal

Traditional Chinese : Veg Fried Rice

Fried rice is made from steamed rice stir-fried in a wok, often with other ingredients, such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). As a home-cooked dish, fried rice typically is made with leftover ingredients from other dishes, leading to countless variations.

The many popular varieties of fried rice have their own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. Elsewhere, most restaurants catering to vegetarian or Moslem clientele have invented their own varieties of fried rice including egg fried rice, Indonesian (spicy) fried rice and the ubiquitous "special fried rice".

Fried rice is a common staple in American Chinese cuisine, especially in the form sold as fast food. The most common form of American Chinese fried rice consists of some mixture of eggs, scallions, and vegetables, with chopped meat added at the customer's discretion, and usually flavored with soy sauce instead of table salt (more typical for Chinese-style fried rice). Fried rice made in American Chinese restaurants can vary in appearance, from a dark brown appearance often seen in East Coast establishments, to a light brown appearance often seen in Midwestern American Chinese restaurants. Fried rice is also seen in other American restaurants, even in cuisines with no native tradition of the dish. The dish is also a staple of Chinese restaurants in the many countries around the world

Fried rice is my mom s favorite dish any time we go to a restaurant. She will always always end up ordering fried rice and gobi manchurian gravy. This recipe is in another way also close to my heart. Radio Mirchi had organised a competiion for Mother s day last year. The question was what will you make to make Mother day Special for your mom. My answer was  " I would make her favorite meal in restaurant style and make her happy " , I won the first prize and RJ from the station visited my house to taste my cooking and give me the gift hanper. 

Ingredients 

Cooked Rice - 2 cups

Veggies - 2 cups ( carrot and beans )

Spring Onions - 1 cup

Garlic - 1 tbsp ( minced finely )

White pepper powder - 2tssp

Salt to taste

Oil as required

Method 

For fried rice, if you use left over rice, nothing like that.

Chop the spring onions and keep the bulb and stalk separately

Finely chop carrot and beans

In a wide skillet , add a little oil and add the minced garlic

Add the chopped Onion bulbs to the garlic

Add the finely chopped carrot and beans to the sauteed onion garlic 

Cook for about a minute 

Add white pepper powder and adjust salt 

Switch of the flame and add rice to the veggies

Mix well so that the flavors incorporate well

Finally add the spring onion stalks and serve with Gobi Manchurian

Traditional Italian : Veg Pasta

Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are broadly available in supermarkets.

Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been recently documented. In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.

As a category in Italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.

Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. The extra sauce is left on the plate after all of the pasta is eaten.

I often make pasta for my niece and nephews. They always say.. it tastes very nice. These kids make my day when they clean off the plate. Especially my nieces who come from US. Love the way they say YUMMY after taking the first bite of the food I make for them. 

Ingredients

Pasta - 2 cups cooked al'dente 

Veggies - 1.5 cups ( i used color capsicums and beans )

Pasta sauce - 3 tbsp

Oregano - 2tsp

White pepper powder - 1 tsp

Salt to taste

Olive oil as required

Basil as required

Method

Cut the veggies into thin strips

Boil the pasta al dente and set aside

Boil the beans and set it aside

In a wide wok , add a little olive oil and saute the sliced capsicum

After a minute, add the Pasta sauce to it and mix well

Season it with Oregano, white pepper and salt

Ensure that the sauce mixes well with the veggies

Add the boiled pasta and mix well

Adjust salt and serve hot

You can sprinkle cheese scrapping before you serve to add a lovely flavor

Traditional Tirunelveli : Muttai Kulambu (Egg in Tangy Tamarind sauce)

This is one dish that has come down via generations in my family, my grand mom used to make it. Mom learned it from her and now I can also make it. There is no written recipe for this dish, it is just by seeing how it is made that mom learnt and that is how I learned it to . It is my favorite dish and makes meal on it own. I love having this on a Sunday afternoon with papad and then dozing off to that heavenly nap. 

Ingredients

Eggs - 3 large

Red Chili powder - 3 tbsp

Coriander Powder - 2 tbsp

Tamarind pulp - 2 tbsp

Coconut - 1/2 cup

Cumin seeds - 1tsp

Onions - sliced 1/2 cup

Mustard and Fenugreek seeds to temper

Curry leaves for flavoring

Salt to taste

Oil as required

Method

In a deep pan, heat a little oil and add the mustard , Fenugreek seeds

After they sputter add the sliced onions and saute for about a minute time

Add the Masala powders followed by tamarind pulp

Add a little water , adjust salt and let it boil for about 5 minutes

In the meanwhile, make a smooth paste of coconut and cumin seeds in a blender

Add this mixture to the boiling gravy

Adjust salt and let this boil for about 15 mins.

The raw Masala smell should be eliminated by the end of 12 minutes or so

Keep your flame very low and add the eggs one by one

Break the eggs into the gravy and mix very gently.

Make sure that the egg is cooked well at the same time it should not crumble down into small pieces

Serve this hot with rice and papad

No side dish required as egg will serve the purpose

Traditional Maharastrian Puran Poli

Puran Poli is a Maharashtrian dish. The Poli is in itself a delicious sweetmeat and is often eaten as such. It may be served with a spoonful of ghee. Poli is often served with milk, which may be sweetened or flavored with almonds and pistachio. In certain areas, polis a tangy, tamarind-based sauce (similar to the base of pulihora) is served with the Poli  to enhance the experience by combining very disparate flavors  In Maharashtra, the tangy sauce is called katachi amti.

In Goan cuisine and the cuisine of the Konkani diaspora in Karnataka and Kerala, punn-poli or Holgi, is generally served with coconut milk flavored with nutmeg and sweetened with jaggery.

In other parts of Karnataka, holige or bele obbattu is served with ghee and hot milk. A variant of the bele obbattu is the crunchy kai obbattu that is prepared with jaggery and coconut. This is usually eaten dry with ghee.

In the Vidarbha region of eastern Maharashtra, the puran polis are soft, since the stuffing is made with jaggery. In western Maharashtra, the powdered white-sugar version is preferred, resulting in a crunchy puran pol . It is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa in Maharashtra. Although it resembles like a roti, a poli is actually very different. It is made mostly during holi when the bonfire is lit.

The method of preparation varies from place to place. Sometimes grated coconut is added in Konkan. Coconut palm jaggery may sometimes be used. Similarly a mix or sugar and jaggery both can be used as a sweetening agent. Normally nutmeg is used as a flavoring agent along the coast which is replaced by cardamom or sometimes both elsewhere.

Methods of rolling the stuffed dough may differ too. Normally, it can be rolled using rice flour which makes the rolling very convenient. On the other hand, in some recipes flour is not used at all, oil or ghee is used to roll it into a flatbread instead. The rolled bread can be roasted with our without any ghee or oil, which sometimes is smeared after its completely cooked

Ingredients

Stuffing

Split Bengal gram 1 1/4 cups

Jaggery grated 1 1/2 cups

Saffron (kesar) a pinch

Green cardamom powder 1/4 teaspoon

Dough

Refined flour (maida) 1 1/2 cups

Salt a pinch

Pure ghee 1/2 cup

Method

Stuffing

Wash and boil chana dal. 

Drain and coarsely grind it. 

Prepare Jaggery Syrup, using water and Jaggery

In a pan add the dal, jaggery Syrup, saffron, cardamom powder and mix well. 

Cook, stirring all the time till dry. 

It should resemble a soft ball.

Remove and cool. 

Divide the stuffing into sixteen to twenty equal portions and roll into balls. 

Dough

Mix maida and salt along with a pinch of Turmeric powder

Add sufficient water to make a soft dough. 

Cover with a damp cloth and keep aside for one hour. 

Divide dough into sixteen to twenty equal portions and roll into balls. 

Flatten each ball in your palm, stuff with one portion of puran (stuffing), cover and seal the edges. 

Dust it with flour and roll out into four to five inches diameter disk of medium thickness.

 Heat a tawa and cook puran poli until done on both sides. 

Remove. Serve hot with generous helping of pure ghee on it.

Badam Kheer

Last day of First Week marathon. It is a dessert for my Party Menu. 

A simple dish that can be made ahead and served in a big bowl or in individual portions.

Yes it is the heavenly sinful Badam Kheer. This has always been my favorite when I visit Shree Mithai. This dish in particular is very close to my heart. A small story on why it is close to my heart. When I made this dish and took it to office, a colleague of mine could not resist when she saw the Kheer and had about 7 spoons of the Kheer. Now you may wonder what is so special about her having so much Kheer. The point is that, she was on a strict diet and never budges for any delicacy that might ruin her diet. She made my day, I did not have the heart to stop her. She made my day by her act. 

Ingredients

Badam - 2 cups soaked in milk

Milk - 1.5 litres

Sugar - as per taste

Badam and Saffron strands for garnish 

Method

Soak the Badam in warm milk for about an hour s time

In the mean time boil and milk and keep it aside

Blend the soaked Badam into a smooth paste.

Add the blended paste and sugar to the boiled milk 

Keep stirring in low flame till the whole mixture thickens

Dissolve saffron strands in a little milk and add to the Kheer

Saffron adds color and flavor to the Kheer

Chicken Curry

For the very first time in the history of my blog, it is a non vegetarian dish. Yes, my very first attempt to make Chicken curry. And by god s grace, it turned out to be awesome. People who tasted it was surprised that I made this dish, without tasting it. ( you guys must know by now , that I am a vegetarian )

I owe the success of this dish, to a friend/colleague of mine, who motivated me to prepare this. It has actually given me the confidence that I can cook non veg dishes without tasting them. 

Ingredients

Boneless Chicken - 1/2 kg

Onions - 1 cup sliced

Tomato - 1/2 cup sliced

Red Chili powder - 2 tbsp

Coriander powder - 1 tbsp

Turmeric powder - 1 tsp

Ginger Garlic Paste - 1 tsp

Salt to taste

Oil for cooking

Mint and Coriander for garnish

Coconut - 1 cup

Cashew nuts - 4 or 5

Spices - clove, cinnamon, cardamom, bay leaf, saunf

Method

Clean the chicken and cut them into small pieces

In a pressure pan, add a little oil 

When the oil is hot add the spices, followed by the sliced onions and saute well

Add a bunch of Coriander and Mint leaves to this and saute for about a minute

In the mean while, blend the coconut and cashew into a smooth paste and keep aside

Add the tomatoes when the onions are translucent followed by ginger garlic paste

Add the cleaned and cut chicken pieces

Season it with red chili powder, coriander powder and turmeric powder

Mix well so that the spices and Masala powders cover the chicken pieces

Add the coconut paste and adjust salt at this stage.

When the mixture comes to a boil, close the pressure pan and cook for three whistles

After the pressure gets released , open the lid

Garnish with Coriander and Mint leaves

Serve hot with Jeera rice or roti

Idiyappam with Channa Masala

Whenever I go to a party, the dishes are mostly heavy or rich in taste and flavor. Like Paneer Butter Masala  or aloo Gobi Masala  stuffed Paratha or Bisi Bela bath. I always feel we should give some room for light food for elderly people and children. Some food that is light on the stomach and will not affect anybody's health. That is how this dish comes into this list. 

Idiyappam with a light spiced Channa Curry

Ingredients

Idiyappam 

Rice flour - 2 cups

Hot Water - 1 cup

Oil - 2 tbsp

Salt - to taste

Channa Masala

Channa - 1 cup  ( Soaked overnight and boiled )

Onion - 1 cup sliced

Tomato - 1 cup sliced

Red Chili Powder - 1 1/2 tsp

Coriander Powder - 1 tsp

Salt  - to taste

Spices - clove, cinnamon and cardamom

Coriander leaves - to garnish

Method

Idiyappam 

Take the rice flour in a large wide bowl

Boil water with the oil in it

Add the hot water to the flour and mix well

Blend the flour to bring it to chapatti dough consistency

Set this aside for about 10 minutes

Heat the Idli cooker with water for 5 mins

 Fill the Idiyappam Maker with the prepared rice dough and press it to make the Idiyappam

Steam it for about 10 - 15 mins. 

Lovely string hoppers or Idiyappam will be ready 

Channa Masala

In a heavy bottom wok, add a little oil

When the oil is hot , add the spices followed by sliced onions

Saute the onions and then add the sliced tomato

Add a little water at this stage along with red chili and coriander powders

When it comes to a boil add the boiled Channa and adjust salt

Add coriander leaves for flavoring 

Serve this combo as a part of your party menu, you are sure to get many compliments

Check what my fellow bloggers are cooking for Day 1 Week 1 

Chole Briyani / Channa Briyani

We are on the fourth day of Party food and today its gonna be a main course dish. I have had this dish way back in 2008 I am not sure. Srivalli had got it for the first ever food bloggers meet. It was a wonderful wonderful meet I should say when I got to meet few fellow bloggers and got to know the faces behind the blogs. That was the start , from then on my friends on the blogging side has always been growing and I simply love it. 

I have tried to recreate Valli s Channa Pulao at home several times, but hers is always the best. This is my version of the dish. I loved the dish, so did my family and colleagues

Ingredients

Chole - 2 cups soaked overnight 
Basmati rice - 3 cups
Red chili powder - 2 tbsp
Coriander Powder - 1 tbsp
Fresh Coriander Leaves - 1 cup
Mint Leaves - 1 cup
Sliced Onion - 1 1 /2 cup
Sliced Tomato - 1 cup
Spices - cloves, bay leaf, cardamom and cinnamon
Ginger Garlic Paste 1 tsp
Salt - to taste
Butter - as required

      

Method

Soak the Channa overnight 

Rinse it well and set aside

Clean and soak basmati rice in 4.5 cups of water

In a pressure pan / cooker, heat a little butter

Add the spices to it and saute for 15 secs

To this add the sliced onions followed by Coriander and Mint leaves.

Saute this well.

(I love the aroma at this stage, its heavenly)

Add tomato, ginger garlic paste, red chili powder, coriander powder and salt at this stage

Saute for 2 minutes

Add the soaked Channa and Basmati rice along with the water in which it was soaked

Adjust salt and close the pressure pan / cooker

Cook for two whistles in high flame and then one whistle in low flame

Steaming Channa Briyani is ready for you

Hungry ? Come over and grab a plate.

Check what my fellow bloggers are cooking for Day 1 Week 1 

Pomegranate Litchi Mocktail

Mock tails are very famous in parties, you just make your imagination run wild and vola you will get the best combinations . Summer means more of heat, sweat, dehydration, ice creams, juices, smoothies, milkshakes and of course lot and lot of play for kids. How do we keep them away from dehydration and heat, simple fruit juices. You can find the benefits of Litchi here . It is an exotic fruit that is low on calories and cholesterol but high in fiber content. This along with Pomegranate makes a wonderful combination. I made this by chance at home and it tasted so well, that I make it whenever Litchi is available. 

Ingredients

Juice of Litchi - 1 cup

Juice of Pomegranate - 1 cup

Sugar - add as per taste

Method

Clean litchi and make juice out of it in a blender 

Clean Pomegranate pearls and make a juice of it in a blender

In a jar, mix both the juices and chill in refrigerator 

Serve in a tall glass, with one or two pulp of Litchi

Check what my fellow bloggers are cooking for Week 1

Pineapple Cherry Cheese Sticks

Very very simple and neat party food or rather it can be called as a finger food. If you are throwing a cocktail party this is one starter which you should not miss. Especially if you are serving wine. Cheese and Wine are the best combination. Again even in that pairing, you can have a variety of cheese that can be paired with wine.

My recipe for today is a very simple one. Pineapple Cherry Cheese Sticks. This is an easy dish that can prepared by kids too. It is a no cook dish. 

Ingredients

Pineapple - 2 cups cut into small squares

Cheese Cubes - 2 cups

Cherry - 2 cups

Tooth picks - as per requirement

Method 

Take a tooth pick, and arrange pineapple piece followed by cheese and cherry

Do the same for all the tooth picks

Arrange them in a round plate and serve on the table 

It is a very attractive dish for your party

Check what my buddies are cooking

Minestrone soup

I am a huge fan of soups. When I say huge, really huge. I can just love of various soups for all the three times of the day and feel very happy about it . Every time I visit an Italian resto, I so look forward to have Minestrone Soup. I  feel its is a meal on its own. It is packed with proteins and nutrients. And has a lot of Veggies in it. Without any further wait. Here is my version of the soup which I made for dinner and served it with some Garlic Roll, baked by my friend 

Ingredients

2 tablespoons extra-virgin olive oil

1 large onion, diced

4 cloves garlic, minced

2 stalks celery, diced

1 large carrot, diced

1 1/2 cups green beans

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly ground pepper

1 cup diced tomatoes

6 cups Vegetable Stock

1 cup kidney beans, drained and rinsed

1 cup pasta

1/3 cup finely grated Parmesan cheese

Method

Heat the olive oil in a large pot over medium-high 

 heat. Add the onion and cook until translucent, about 

4 minutes. Add the garlic and cook 30 seconds. Add 

the celery and carrot and cook until they begin to 

soften, about 5 minutes. Stir in the green beans, dried 

oregano and basil, 3/4 teaspoon salt, and pepper to 

taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the 

vegetable stock to the pot and bring to a boil. Reduce 

the heat to medium low and simmer 10 minutes. Stir 

in the kidney beans and pasta and cook until the pasta 

and vegetables are tender, about 10 minutes. Season 

with salt. Ladle into bowls and top with the Parmesan 

and chopped basil.

Check what my fellow bloggers are cooking for Day 1 Week 1