Tag Archive | South Indian Recipes

231. Chigali and thembittu

On Nagara chadurthi day, we used to prepare chigali using raw sesame seeds. Clean raw sesame seeds and take equal quantity of jaggery for preparing chigali. Grind sesame seeds, elaichi and coconut with little or no water. In a pan put jagger and sprinkle little water for dissolving it. Heat it to make a syrup and filter it using a sieve for removing dust and small stones.   In a vessel put jaggery syrup  and put ground mixture. Put little ghee and mix well. Make small sesame laddus called chigali. On Garuda panchami day, the same process has to be repeated using dry roasted sesame seeds. While mixing, the contents can be cooked in a pan for sometime. There will be a difference in taste.

We prepare thembittu for many festivals. The method of preparation differs from house to house. Some use rice powder alone. Some others use rice powder mixed with wheat powder or hurikadale(pottukadale) powder. Take the flour as per your convenience. Put jaggery in a pan and add water. When the jaggery is fully dissolved in water, filter it using a sieve. Again put jaggery water in the pan and add flour, powdered elaichi & coconut.   Mix well and switch off gas. When it becomes cool, prepare 5 thembittu  laddus. Make a hole in the centre and keep the bottom flat. Put ghee and thiri in the centre portion. Keep 5 thembittu deepas in a plate while taking aarathi.

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223. Mysore rasam

Sometimes we want a little thick rasam with a different taste. Mysore rasam is a very good appetizer. Let us see how it is prepared.

Ingredients needed :

  • Tur dhal     –  1/4 cup
  • Tomato      – 1
  • Tamarind   –  Small gooseberry sized ball
  • Turmeric powder  –  1/2 tsp

Fry and Grind :

  • Jeera                     –  1/2 tsp
  • Pepper                  –  1/2 tsp
  • Urad dhal               –   1/2 tsp
  • Red chillies            –   5
  • Corainder seeds  –  1/2 tsps
  • Kadalai paruppu  –  1/2 tsp
  • Fenugreek seeds –  1/2 tsp
  • Grated Coconut    – 1 tsp

Seasoning :

  • Ghee                –  1/2 tsp
  • Asafoetida        –  A pinch
  • Mustard seeds –  1/2 tsp
  • Curry leaves     – Few strands

Garnishing :

  • Corainder leaves

Preparation time : 20 mins

Cooking time      : 10 mins

Serves                 : 2

Method:

Pressure cook tur dal with turmeric powder and 1/2 tsp of gingerly oil. Mash it well and keep it aside.

Soak a small ball of tamarind in water and extract the juice.

Dry roast coriander seeds, kadalai paruppu, urud dal, pepper, red chillies and fenugreek seeds in 1/2 tsp of cooking oil. Add grated coconut and grind it with water.Take the ground paste, keep it aside.

Preparation:

In a kadai, put 1/2 tsp of ghee and add mustard seeds. When it splutters, add asafoetida. After a minute put one mashed tomato. When the raw smell of tomato goes add 1/2 tsp of salt and tamarind water. After 5 minutes put the ground paste and mashed tur dal. Mix well and add coriander & curry leaves.

Wow, if you eat rice with this hot rasam, you will really enjoy the taste.

213. Lemon rasam

Daily if we keep tamarind rasam, it may be boring. Just for a change, we can prepare lemon rasam. The recipe is very simple.

Ingredients needed :

lemon – 1

tur dal – 2 tbs

turmeric powder – 1/4 tsp

sesame oil – 1/4 tsp

channa dal – 1/2 tsp

urud dal – 1/2 tsp

kalamirch – 1/2 tsp

red chilly – 2

green chilly -2

tomato – 1

jeera – 1/2 tsp

dhania – 1/2 tsp

mustard – 1/2 tsp

fenugreek seeds – 1/2 tsp

asafoetida – 1/4 tsp

ghee – 1/2 tsp

salt – 1/2 tsp

curry & coriander leaves – one small bunch

Method of preparation :

First boil  tur daal(thuvaram paruppu), with  turmeric powder,  thil oil and one cup of water in a cooker and mash well. In a kadai, dry fry  channa dal,  urud dal,  kala mirch,  jeera, red chillies,  dhania seeds and  methi(vendhayam). When it becomes cool, dry grind it. Keep a kadai on the gas and put  ghee. Add  musturd. When it splutters, put  asafoetida, chopped tomato and green chillies. After 3 minutes, add ground  powder and cooked tur dal. Keep it in the fire for 5 minutes and switch off the gas. Put curry leaves and coriander leaves. Cut a lemon into half and squeeze it. Add the lemon juice into the rasam and stir well. We should not heat the rasam after putting lemon juice. If we use the lemon rasam after half an hour, the taste will be excellent.

210. Mysore bonda

We usually prepare aloo bonda. just for a change, we can try this mysore bonda.

Ingredients needed :

maida – 1 cup

rice flour – 1/4 cup

butter milk – 1 cup

cooking soda – 1/4 tsp

salt – 1/2 tsp

green chilly – 2

ginger – 1 inch length

coconut – 2 tsp

kalamirch – 1/2 tsp

coriander & curry leaves – one small bunch

Method of preparation :

For this, we have to take  maida,  rice flour,  cooking soda,  salt in a vessel. Add  green chillies(finely chopped) and a small piece of ginger(chopped in thin slices). Then, add  jeera,   coconut(chopped pieces), some curry leaves and corriander leaves chopped finely. Crush  kalamirch(milagu) and add. Mix everything well and add one cup of buttermilk or curd slowly. We should not use water. Stir well  and keep the batter for one hour. Heat cooking oil in a kadai. Take water in a bowl and after wetting hand with water, we have to take vada size  batter in the hand. Put it in the oil. The bonda itself will take round shape. We have to cook it well in the medium flame. When the bonda becomes crispy with light brown colour, we have to take it out from the oil. The taste is very nice and it is easy to prepare. We can prepare this mysore bonda for parties, as it won’t consume much time.