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Mullangi poriyal recipe, radish prepared in poriyal form as an accompaniment for south Indian lunch. Tastes like cabbage poriyal. Stepwise pictures post.

Mullangi is always made into sambar at home. We get large size radish here in Singapore, I used to buy it and make sambar, mooli paratha. Nowadays I get Indian small sized radish itself (white). So I buy just few for sambar and finish it off.

I recently got this recipe from my reader friend Chithra Balasubramaniam. As soon as I went through the recipe, I knew I will try it soon. I always had a thought mullangi might smell strong if made poriyal. But it was just like cabbage poriyal as she mentioned. 

I tried this super simple way as she sent me. You can add onion and ginger too if you like to suppress the radish smell completely.

Click here for cup measurements

Mullangi poriyal recipe

Mullangi poriyal recipe, radish prepared in poriyal form as an accompaniment for south Indian lunch. Tastes like cabbage poriyal. Stepwise pictures post.

  • 4, small sized Radish/ mullangi
  • 1/4 cup coconut (grated)
  • Salt as needed
To temper
  • 2 tsp Oil
  • 1/2 tsp mustard
  • 1 tsp urad dal
  • 4 green chilli (slit)
  • 1 sprig Curry leaves
  1. Peel the skin off and grate mullangi using julienne grater or a large eyed grater. Mix with salt and keep aside for 10 mins.
  2. Heat a kadai/ pan with oil. Splutter mustard, add urad dal. Once dal is golden, add green chilli, curry leaves.Mix the grated radish again to bring out excess water. Squeeze it out. Add the radish to kadai.
  3. Cook well for 2 minutes in medium flame. Take care not to change colour. Level the radish inside kadai by gently patting and cook covered for 4 minutes. Stir in-between once. Once the radish is soft to press, it means cooked.
  4. Add grated coconut and mix well for a minute. Ready!
  • Adding coconut oil adds more flavour.Turmeric, onion and ginger can be added in this recipe. Add after curry leaves if adding. Turmeric can be mixed along salt and kept.
  • You can drink the water left out from grated radish. If you want you can sprinkle while cooking. It will turn slightly bitter though.

Mullangi poriyal method:
  1. Peel the skin off and grate mullangi using julienne grater or a large eyed grater. Mix with salt and keep aside for 10 mins.

  2. Heat a kadai/ pan with oil. Splutter mustard, add urad dal. Once dal is golden, add green chilli, curry leaves. Mix the grated radish again to bring out excess water. Squeeze it out. Add the radish to kadai.

  3. Cook well for 2 minutes in medium flame. Take care not to change colour. Level the radish inside kadai by gently patting and cook covered for 4 minutes. Stir in-between once.

  4. Once the radish is soft to press, it means cooked. Add grated coconut and mix well for a minute. Ready!

Serve as a part of south Indian lunch menu.

The post Mullangi poriyal recipe, radish poriyal appeared first on Raks Kitchen.

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Kathirikai rasavangi or brinjal rasavangi recipe with chana dal and fresh ground spice mix makes it really flavourful and delicious. Same recipe can be adapted to other vegetables like poosanikai.

I have posted poosanikai rasavangi which my father in law shared what he remembered. Mom’s version was different which I remembered and have been asking her n number of times and forget. I wanted to try her version but since I wanted to try it out with brinjal, out of laziness kept postponing. Brinjal is not a favorite at home.

Check my other brinjal recipes :

I had some brinjals about to go bad otherwise, so quickly checked with mom and made finally. During my Chennai trip, last day my mami made pavakkai pitlai, which made me crave for rasavangi. Finally it got fulfilled. When mami made pitlai, the whole house was filled with the aroma of the coriander seeds and asafoetida combined which was heavenly.

I was just wondering if I make the same, will it smell the same way? And yes, it was smelling amazing when made kathirikai rasavangi and was so happy about it.

Click here for cup measurements

Kathirikai rasavangi recipe

Brinjal rasavangi recipe with chana dal and fresh ground spice mix makes it really flavourful and delicious. Same recipe can be adapted to poosanikai.

  • 7 Brinjal (medium sized)
  • 1/4 cup chana dal
  • 1/2 tsp Tamarind (packed)
  • 1/4 tsp Turmeric
  • Salt as needed
To roast & grind
  • 1 tsp Oil
  • 4 red chilli
  • 1/4 tsp fenugreek seeds
  • 1 tbsp chana dal
  • 2 tsp coriander seeds
  • 1/8 tsp asafoetida
  • 1/4 cup coconut (grated)
To temper
  • 1 tsp Oil
  • 1/2 tsp mustard
  • 1 tsp urad dal
  • 1 sprig curry leaves
  1. Soak chana dal for 2 hrs. Pressure cook for 4-5 whistles in medium flame.
  2. Make thick extract out of tamarind with less water. Soak for 20 mins in hot water and prepare pulp.
  3. Chop brinjals into small pieces. Boil 1 & 1/2 cup water, add chopped brinjal, turmeric and salt. Cook until brinjal is soft.
  4. Meanwhile do roasting part. Heat oil in kadai, add fenugreek seeds, asafoetida, red chilli, chana dal, coriander seeds in order. Roast evenly until dal turns golden.Transfer to a plate.
  5. Roast the coconut in same kadai until it is dry.
  6. Cool down and powder first, then add little water to make paste. No need to be too smooth or too coarse.
  7. Add cooked dal, ground paste to the cooked brinjal.
  8. Boil until thick and homogenous.
  9. Temper mustard, urad dal, curry leaves in a tsp of oil and mix to the rasavangi.
  • My mami’s rasavangi and mom’s are different, but both are good. Main differences are mami uses moong dal as base for kootu and urad dal for spice powder. She does not use fenugreek seeds. While amma uses chana dal as base and uses chana dal for spice powder too.
  • Add tamarind after vegetable gets cooked. 
  • Can use tomato in place of tamarind. make sure to use tangy one.

Kathirikai rasavangi Step by step method:
    1. Soak chana dal for 2 hrs minimum and pressure cook for 4-5 whistles in medium flame.
    2. Make thick extract out of tamarind with less water. Soak for 20 mins in hot water and prepare pulp.
    3. Chop brinjals into small pieces. Boil 1 & 1/2 cup water, add chopped brinjal, turmeric and salt. Cook until brinjal is soft. Meanwhile do roasting part.
    4. Heat oil in kadai, add fenugreek seeds, asafoetida, red chilli, chana dal, coriander seeds in order. Roast evenly until dal turns golden.
    5. Transfer to a plate and roast the coconut in same kadai until it is dry.
    6. Cool down and powder first, then add little water to make paste. No need to be too smooth or too coarse.
    7. Once brinjal is cooked, add tamarind extract.
    8. Add cooked dal, ground paste to the cooked brinjal.
    9. Boil until thick and homogenous.
    10. Temper mustard, urad dal, curry leaves in a tsp of oil and mix to the rasavangi.

Serve as accompaniment for rice. Goes well with sambar, rasam, curd rice.

The post Kathirikai rasavangi recipe, brinjal rasavangi appeared first on Raks Kitchen.

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Simple south Indian paruppu recipe, a mandatory simple dal which is part of south Indian menu on festival days, elaborate south Indian lunch, had with nei (ghee).

How many of you love the paruppu with generous nei (ghee/ clarified butter) we eat as a part of south Indian lunch?

It is super simple that I never thought I will post as recipe, that much simple. But have got many request to post it as it’s not known by other region people. This is super simple recipe that anyone can make. But it tastes awesome, may be because of the ghee we mix along and the other simple things to add on.

I have so many memories associated with paruppu, not sure why but it excites me so much and the moment I eat one mouth of paruppu sadam brings back loads of sweet memories. Infact, we had a strange habit of mixing little rasam with paruppu sadam. Love it that way even now. It loosens up the getti paruppu sadam and also makes it double delicious. Vj too have it with sambar, but he does it just to avoid paruppu sadam.

Usually payatham paruppu (pasi paruppu/ moong dal) is best for this particular paruppu we make for festival days traditionally than toor dal. We call this as paruppu for ‘munnuku’ which means to start the meal with this paruppu.

What I love about this is the dal with turmeric and asafoetida added raw while it is getting cooked and the tadka gives awesome flavour when mixed with rice and ghee. Prefer dal being cooked in open pot so that it has some texture. My mom always takes care paytham paruppu never gets over cooked. She always cooks it to a stage where the dal is soft, not too mushy.

If you like super smooth dal, you can pressure cook. Otherwise you can try open pot cooking. Just use 1 cup water if using pressure cooker method and cook for 3 whistles.

South Indian paruppu recipe

South Indian paruppu recipe, the basic south Indian dal which is part of tamil elaborate lunch menu. Perfect to mix with rice and ghee to start with.

  • 1/4 cup Payatham paruppu
  • 1 & 1/2 cup Water
  • 1/8 tsp Turmeric
  • 1 pinch Asafoetida
  • Salt as needed
To temper
  • 2 tsp Oil
  • 1/4 tsp Mustard
  • 1/2 tsp Urad dal
  • 1/2 tsp  Cumin seeds
  • 1 pinch Asafoetida
  • 1 green chilli (chopped)
  • 1 sprig Curry leaves
  1. Boil water in a heavy bottomed vessel. Add moong dal (washed once), turmeric, asafoetida to it.
  2. Once again when it starts boiling, simmer it. Cook until the dal is soft.
  3. Mix every now and then to avoid getting burnt. Especially after dal gets half cooked.
  4. Water content too will be just right now.

  5. Mash to make it homogenous and creamy.
  6. Heat oil in a kadai, splutter mustard. Add urad dal, cumin seeds, asafoetida, green chilli and curry leaves.Mix it to the cooked dal.
  • If cooking in pressure cooker, use just 1 cup water, cook for 3 whistles.
  • Adding raw asafoetida adds flavour. Do not skip.

Stepwise pictures:
  1. Boil water in a heavy bottomed vessel. Add moong dal (washed once), turmeric, asafoetida to it.
  2. Once again when it starts boiling, simmer it. Cook until the dal is soft. Mix every now and then to avoid getting burnt. Especially after dal gets half cooked.  Water will be just right now. Mash to make it homogenous and creamy.
  3. Heat oil in a kadai, splutter mustard. Add urad dal, cumin seeds, asafoetida, green chilli and curry leaves. Mix it to the cooked dal.

Serve with cooked rice, ghee.

The post South Indian paruppu recipe appeared first on Raks Kitchen.

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Mango chutney recipe to go with paratha, papad, sandwiches. Spicy, sweet, sour and salty with flavourful spices added. Step by step pictures post.

I love the mango chutney they serve with papad in some north Indian restaurants, though I have not tasted many, just few times. But majorly, I had a doubt about it it was good or gone stale. May be the vinegar in the chutney was the one bothering me. I wanted to try it out at home. Since it’s mango season now, I thought of giving it a try and past few days, I was craving for this mango chutney with aloo paratha (Weekend lunch sorted).

I saw many recipes in the web as well as the recipes shared by homecooks in instagram. It mostly had fennel seeds and maghz. Just skipped those two ingredients due to personal preference. Am sure this goes well with parathas and rotis. I love my tomato jam and this one comes next in the list.

I have used jaggery in this recipe, you can swap with 1/4 cup white sugar too. Adding white sugar gives more glossy and runny chutney with lovely colour. I somehow love jaggery and mango combination, so used jaggery.

Mango chutney recipe

Mango chutney recipe to go with paratha, papad. Spicy, sweet, sour and salty with flavourful spices added. Step by step pictures post.

  • 1 large Mango (2 & 1/2 cups grated)
  • 1 tsp Ginger (finely chopped)
  • 1 green chilli (chopped)
  • 1/2 cup Jaggery (powdered)
  • 1/2 tsp Red chilli powder
  • 1/8 tsp Turmeric powder
  • 1/4 tsp roasted Cumin seeds powder
  • 1/2 tsp Coriander
  • 1/2 tsp Nigella seeds
  • 1/2 tsp Kala namak
  • 1/4 tsp Mustard
  • 1 tsp Oil
  • 1/2 tsp vinegar
  1. Peel Mango, grate it or slice into small pieces.In a pan, heat a tsp of oil.
  2. In low heat, add mustard, nigella seeds, ginger, chilli, chilli powder, coriander seeds powder. Give it a quick stir.
  3. Add grated mango, turmeric, salt. Mix for a minute.
  4. Sprinkle cumin seeds powder. Add powdered jaggery, mix well.
  5. The jaggery melts in heat and becomes watery. Add vinegar now.

  6. Cook covered for 5 mins in medium or low flame.
  7. It will be glossy by  now. Cool down and transfer to clean jar.

  • Used large mango, which after grating was 2 & 1/2 cups approx. I used julienne grater.
  • If you want textured chutney, use sliced mango or chopped mango.
  • Turmeric, green chilli is optional.
  • If using sugar, use it little less than 1/2 cup

Mango chutney Step by step pictures method:
    1. Peel Mango, grate it or slice into small pieces.
    2. In a pan, heat a tsp of oil. In low heat, add mustard, nigella seeds, ginger, chilli, chilli powder, coriander seeds powder. Give it a quick stir.
    3. Add grated mango, turmeric, salt. Mix for a minute. Sprinkle cumin seeds powder. Add powdered jaggery, mix well.
    4. The jaggery melts in heat and becomes watery. Add vinegar now. Cook covered for 5 mins in medium or low flame.
    5. It will be glossy by now. Cool down and transfer to clean jar.

Serve with paratha or with bread, sandwiches as spread.

The post Raw mango chutney recipe, Sweet, sour, spicy appeared first on Raks Kitchen.

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Garlic pickle recipe with lemon, spice powder and very less oil. Super easy procedure with full video, stepwise pictures. Just need 5 days to get ready and goes well with curd rice.

My mom in law told me this recipe 3 years back, which I typed in a notepad and kept. But somehow not convinced to try. I have not tried garlic pickle at all earlier. Big no for store bought pickles, except for a very south Indian stylish lemon pickle if I see, I pick for my own consumption. Otherwise make small batches of pickles like mostly neer nellikai, vadumanga, mango thokku, tomato thokku, instant mango pickle, narthangai pachadi

So when I made a quick trip to India 2 weeks back, I tasted this pickle for first time and loved it. Vj too liked. There was no too much of garlic smell or kaaram. So decided to try it out when I come back to Singapore for our own use. So far, past couple of years, luckily we used to get Indian garlic, which has small cloves. Now, when I wanted smallest cloves of garlic, for making this pickle, I checked in nearby groceries, to my disappointment there was only malai poondu (large variety).

Happy that at least I had Indian garlic. So used it cut into two or three and made this pickle, made post too.  If you get garlic that are small, it is best for this pickle. Otherwise you can try with what you get. Check out this video on how to peel garlic, earlier I posted for garlic cheese dosa. It works best for large variety I guess.

Keep refrigerated. Use within a month.

Easy garlic pickle recipe

Garlic pickle recipe with lemon, spice powder and very less oil. Super easy procedure with full video, stepwise pictures. Just need 5 days to get ready and goes well with curd rice.

  • 1/2 cup Garlic small variety (peeled)
  • 5 Lemon (Indian small variety)
  • Salt – as needed
To roast, powder
  • 12 red chillies
  • 1/8 tsp Asafoetida
  • 1/4 tsp fenugreek seeds
  • 1 tsp oil
To temper
  • 1 tsp oil
  • 1/2 tsp mustard
  1. Peel garlic. Cut into two if it is big.In a kadai, heat 1 tsp oil and roast red chillies, asafoetida, fenugreek seeds in medium flame.
  2. Once fenugreek seeds are golden roasted, remove everything in a plate for cooling.
  3. Grind once cooled into a powder along with salt.
  4. In a pickling jar, preferably porcelain or glass, take peeled garlic.
  5. Add the powdered spice mix and squeeze all the lemon over it. Lemon should me more, enough to completely coat the garlic along with spice mix.
  6. In a kadai, heat a tsp of oil and temper mustard. Mix to the pickle.
  7. Keep aside for 4-5 day, shaking or mixing everyday.
  • Use (south)Indian small variety garlic. If big, cut each clove into 2-3 for easily getting soaked.
  • Give it a mix each day for evenness in taste.
  • For lazy version, just mix store bought chilli powder, lemon, garlic and salt. No tempering too.
  • Tastes better when it gets soaked more.
  • Use half spicy chillies and half kashmiri red chillies for super bright red colour.
  • My red chillies are medium spiced.
  • Let the lemon and red chilli be balanced with salt all together for best taste.
  • Add lemon, salt generously for more shelf life.

How to make garlic pickle stepwise pictures:

  1. Peel garlic. Cut into two if it is big.
  2. In a kadai, heat 1 tsp oil and roast red chillies, asafoetida, fenugreek seeds in medium flame. Once fenugreek seeds are golden roasted, remove everything in a plate for cooling.
  3. Grind once cooled into a powder along with salt.
  4. In a pickling jar, preferably porcelain or glass, take peeled garlic. Add the powdered spice mix.
  5. Squeeze all the lemon over it. Lemon should me more, enough to completely coat the garlic along with spice mix.
  6. In a kadai, heat a tsp of oil and temper mustard. Mix to the pickle. Keep aside for 4-5 day, shaking or mixing everyday.

Enjoy the garlic pickle with curd rice. As it is mixed and soaked with lemon, the garlic smell is just balanced. Keep refrigerated. Use within a month.

The post Garlic pickle recipe, poondu oorugai appeared first on Raks Kitchen.

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How to clean brass pooja items, vilakku with the items easily available at home. Simple method followed in weekly basis to keep the brass items shiny.

I have grown seeing amma clean pithalai kuthu vilakku, kamatchi vilakku weekly and other poojai items everyday. Never seen greasy, dark coloured pooja items. Cleans panja pathiram everyday and vilakkus weekly. Mom in law also does the same.

The pooja place at moms place is very divinely looking with help from father and my grandma until she was alive. I used to help too rarely. We had a stone meant for making sandalwood paste (sandhana kall) and a sandalwood bar (sandhana kattai) with which we make fresh sandal paste to use for decorating.

Myself, not even 10 percent compared to them, but really love the routine they follow till now. Both mom and mami manages household works by themselves as well as manage these works and keep it always lively.

Amma used to light two small pithalai kuthu vilakku everyday. Both mom and mami have taller and bigger ones for festival days. They take it out during festivals, clean, use it, clean again and keep it safely. I have a tiniest kuthu vilakku owing to the pooja space.

When I posted how to clean silver, many requested to post how to clean brass too. The way I posted to clean silver is a deep cleaning method for a super sparkling, magic results. This is more a homely, ordinary method to keep the brass shiny and yellow. Not a professional cleaning, but for weekly and daily purpose, with the available ingredients from your pantry.

This is very very old method, elders used to do for cleaning poojai items. In fact many of you must be knowing. But this post is for newbies and those who have no idea about the cleaning process. Hope this is helpful for younger generation. If you already know this method and feel bored, please skip to read.

I had a deep cut in my right hand when I made the video, so I was using gloves to avoid the burning sensation when it comes to contact with tamarind/ lemon + salt combo. Otherwise I use bare hands. 

The cleaning process slightly gives burning sensation in your fingers as we use metal scrubber. So make sure to use it gently, not hard. 

Full video on how to clean brass pooja items:

How to clean brass pooja items, pithalai vilakku, poojai items - YouTube

Things to note:
  • You can use either lemon or tamarind, whichever is available or even lemon salt would work. I have used only tamarind and lemon.
  • While using tamarind, make it gets dirty all over as it gets sprayed while we scrub. So, make sure to wipe down and clean all the things, surfaces around.
  • If just one or two items, I just use the lemon peel (after squeezing) with salt and clean the items.
  • Same method works for silver, copper too.
  • In hard water zones, use drinking water to finally dip all the items. This avoids dark spots after drying.

Other things to note:

  • Both my mom, mom in law never put the poojai items inside the sink  along with other vessels. We keep outside and clean.
  • Keep dedicated new toothbrush (I use the one they give in airlines) for cleaning the pooja items alone. Now a days, just like toothbrush, bristles comes in metal. You can try using it, though I have not used it. 
  • Even the metal scrubber and dish sponge is kept dedicated for cleaning these items.
What are the things needed to clean brass items?
  • Lemon or tamarind – as needed
  • Salt – Rock salt or table salt
  • Dish soap
    Materials:
  • Metal scrubber
  • Brush
  • Dish sponge

Time needed: 20 minutes.

How to clean the brass items, pooja vessels with lemon/ tamarind and salt?

  1. Remove the grease

    First use dish soap to remove any grease in the lamps. Wash well.

  2. Apply lemon/ tamarind and salt

    Use lemon or lemon juice with salt or tamarind dipped in water along with salt generously and apply all over the surfaces of the items one by one. Make sure to take salt every now and then along with tamarind/ lemon.

  3. Scrubbing to give shine evenly

    Using a metal scrubber, scrap all over the surface well. First scrap the item that you applied lemon/ tamarind + salt first and kept. This way we are giving some standing time/ soaking time and it becomes easier.

  4. Clean

    Wash well each item by rubbing with hands all over, with generous water. There should not be any place left without rubbing as it will leave residue and turn the item blue/ green as it dries.

Dry it and decorate with chandan & kum kum.

Alternate methods:
You can use viboothi to generously sprinkle all over and use a cotton cloth to rub and give shine too. It will give shine and take away the grease too. It consumes some time and energy though.

For hard sambrani/ dasangam container (with lid) stains:



I am not sure if this is right way, but for stubborn hard black sediments/ grease that gets collected inside of the brass container we use to keep the sambrani stick/ sasangam, Use oven cleaner like Dr beckmann. Spray it over the hard sediments, leave it atleast an hour or overnight and next day, if you use metal scrubber, it comes off easily. Alternately, you can boil water to immerse it, add cooking soda, dish soap and put inside the brass container inside, simmer for 10 -15 mins. Clean using metal scrubber.

Let me know if you have any specific doubts if you have any. Please consult elders regarding the cleaning process before trying.

The post Cleaning brass pooja items, vilakku appeared first on Raks Kitchen.

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Coffee popsicles recipe, without milk, added flavours like cardamom and saffron. A summer treat for coffee lovers, light and refreshing.

When we went to Dubai trip, during our desert safari, we stopped at a restaurant for dinner. We were given welcome drink, which was black coffee, perfectly balanced in taste and flavour. Coffee was light, flavoured with cardamom majorly I could sense. Later realized it had saffron too.

So I wanted to try that coffee in that style. I had mocha pot earlier for a video shoot, during when I had black coffee few times and developed taste for it. I planned popsicle with it too for summer. I used preethi coffee maker to make coffee.  You can collect the leftover coffee if you make coffee everyday like me, later use it up for popsicles. Since we are adding cardamom, saffron for flavour, you need not worry much about coffee flavour, though there will be the flavour. Check out my other popsicle recipes

Coffee popsicles recipe

Coffee popsicles recipe, without milk, added flavours like cardamom and saffron. A summer treat for coffee lovers, light and refreshing.

  • 3 tbsp Ground coffee
  • 130 ml Water
  • 1 Cardamom (crushed)
  • 4 strands Saffron
  • 1/4 cup Sugar
  1. I prepared light coffee just for making coffee pops, but you can use leftover collected coffee too. 

  2. So prepare or collect coffee as per your wish.Add cardamom, saffron and sugar. 

  3. Let it seep for 15 mins.Filter it through a metal strainer once it comes to room temperature.

  4. Fill in popsicle moulds and freeze overnight.

  5. To demould the popsicles, show under running water for 1 minute and pull out gently.

  • Dilute the coffee as needed. 
  • You can try jaggery or nattu chakkarai for different taste. 
  • Try adding cream or milk if you like it with milk.

Step by step coffee popsicles:
  1. I prepared light coffee just for making coffee pops, but you can use leftover collected coffee too. So prepare or collect coffee as per your wish.
  2. Add cardamom, saffron and sugar. Let it seep for 15 mins.
  3. Filter it through a metal strainer once it comes to room temperature.
  4. Fill in popsicle moulds and freeze overnight.
  5. To demould the popsicles, show under running water for 1 minute and pull out gently.
     

Enjoy coffee popsicles

The post Coffee popsicles recipe, without milk appeared first on Raks Kitchen.

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Kothamalli kuzhambu is best way to make kuzhambu delicious, thick, also use up the coriander leaves in bulk, include in your menu. South Indian gravy which can be mixed with rice, little sesame oil to eat.

Karuvepillai kuzhambu is one of my favorite kuzhambu, that i keep for few days in fridge and enjoy. Wanted to try the same with coriander leaves too. I had a small bunch of coriander to finish before going to India trip, so made kothamalli kuzhambu and clicked too. Wanted to schedule, but somehow could not schedule before going.

Now that I am back from India trip and had complete rest to get rid of the slight jet lag yesterday, today made sure first thing I make post in my blog. The trips was as usual packed with travel, visiting relatives, loads of cooking and fun times together, eat outs, roaming around and what not! Now you know why I could not make post in midst of all these.

Do try kothamalli kuzhambu if you have not tried before. Best way to include the green in kuzhambu.

Kothamalli kuzhambu recipe

Kothamalli kuzhambu is best way to make kuzhambu delicious, thick, also use up the coriander leaves in bulk, include in your menu. South Indian gravy which can be mixed with rice, little sesame oil to eat.

  • 4 or 5 plants Coriander leaves (1 cup packed)
  • 1 tbsp Tamarind
  • 1 tbsp Sambar powder
  • 1/4 tsp Turmeric
  • 8 Small onion
  • 10 flakes/cloves Garlic
  • 1/4 tsp Jaggery
  • Salt – as needed
To temper
  • 2 tbsp Oil
  • 1/2 tsp Mustard
  • 1/4 tsp Methi seeds
  • 1 tsp Urad dal
  • 1 tsp Toor dal
  • 1 tsp cumin seeds
  • 1 sprig Curry leaves
  1. Soak tamarind for 20 mins minimum in hot water. Extract the pulp and adjust water to 2 cups
  2. Chop peeled onion and garlic into circles.
  3. Grind cleaned coriander leaves with very little water, smoothly.
  4. Heat oil in kadai, temper with mustard, methi seeds, urad dal, toor dal, cumin seeds and curry leaves. Add chopped onion, garlic and fry for 2 minutes in medium flame.
  5. Once garlic is fragrant, add tamarind juice, sambar powder, turmeric, salt and ground coriander leaves.
  6. Adjust water, bring to boil.
  7. Boil until thick (7-8 mins) and add Jaggery. Once dissolved, switch off the stove. Thickens slightly once cooled, so switch off accordingly.
  • You can add 1/2 cup  more coriander leaves.
  • If tamarind is less, then you might get raw green smell of the coriander leaves. So, add tamarind , sambar powder accordingly.
  • Replace sambar powder with 2 tsp red chilli powder, 1 tsp coriander seeds powder in this recipe if you do not have sambar powder.
  • Adding jaggery a tiny bit will balance the taste smoothly.

Step by step pictures:
  1. Soak tamarind for 20 mins minimum in hot water. Extract the pulp and adjust water to 2 cups
  2. Chop peeled onion and garlic into circles. Grind cleaned coriander leaves with very little water, smoothly.
  3. Heat oil in kadai, temper with mustard, methi seeds, urad dal, toor dal, cumin seeds and curry leaves. Add chopped onion, garlic and fry for 2 minutes in medium flame.
  4. Once garlic is fragrant, add tamarind juice
  5. Add sambar powder, turmeric, salt and ground coriander leaves. Bring to boil.
  6. Boil until thick (7-8 mins) and add Jaggery. Once dissolved, switch off the stove. Thickens slightly once cooled, so switch off accordingly.

We had with chow chow kootu, small potato fry.

The post Kothamalli kuzhambu, coriander leaves gravy appeared first on Raks Kitchen.

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Tomato popsicles recipe, flavoured with cardamom. Homemade popsicles are best treat for summer, prepared at home without any artificial colors or flavours.

I love tomato juice a lot. Especially the juice my mom makes as it has ample sugar amount to satisfy my sweet tooth as well as the magic ingredient cardamom. Both tomato and cardamom together makes a deadly combo that I love a lot.

Out of my laziness and to avoid sugar intake, I rarely make tomato juice. I wanted to try it out in popsicle form. When I was preparing this popsicle, I tasted few drops and it instantly took me back to my childhood.

I added lemon juice along with tomato as the popsicles should not be bland after freezing. I also added extra sugar for popsicles than I add sugar usually for juices.

Tomato cardamom popsicles

Tomato popsicles recipe, flavoured with cardamom. Homemade popsicles are best treat for summer, prepared at home without any artificial colors or flavours.

  • 4 Tomato (small sized)
  • 1/4 cup Sugar
  • 2 Cardamom
  • 1/2 Lemon
  1. Chop clean tomato roughly. Place it in a blender. Squeeze lemon in it.
  2. Add two opened cardamom and required sugar.Blend very smoothly.
  3. Filter through metal strainer. Discard the seeds (remains)
  4. Pour into popsicle moulds and freeze overnight.
  5. To pull the popsicles out, show under running tap water for 30 seconds and pull out gently.
  • Make sure to add sugar as needed, after freezing, sweetness tends to taste less.

Tomato popsicles stepwise pictures:

  1. Chop clean tomato roughly. Place it in a blender. Squeeze lemon in it.
  2. Add two opened cardamom and required sugar.
  3. Blend very smoothly. Filter through metal strainer. Discard the seeds (remains)
  4. Pour into popsicle moulds and freeze overnight.
  5. To pull the popsicles out, show under running tap water for 30 seconds and pull out gently.

Enjoy soulful tomato popsicles!

The post Tomato cardamom popsicles recipe appeared first on Raks Kitchen.

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Pani puri sorbet is an absolute treat in summer, a different take on sorbet, pani puri pani. Inspired form restaurant menu, this is a delicious savory sorbet that all pani puri lovers would love to try.

I saw this idea of pani puri sorbet couple of years back in my Instagram feed. From then, wanted to try it out and see. Had mint and coriander to finish and thought I would try and make a post too. It tasted refreshing, loved it a lot.

And I am really sorry about not posting in a pattern, off late. Moving from blogger to WordPress is my excuse now, though I know I can do better. Few of you conveyed me about the new layout and difficulties, sure will work and make it user friendly in the coming days.

Meanwhile, please bear with my site and my irregular posts. I am travelling to India too, so follow me in Instagram for my travel updates. I hope I will publish few simple post during the trip.

Coming the recipe, I just followed the same way as I prepare pani for pani puri, just that I added extra sweet and made chatpata as freezing might make the taste bland. And it worked. I served in homemade cups as I have no stock of puri. You can serve in homemade pani puris or ready made puris or the best option is Canapes. It looks fancy as well as tastes great.

Pani puri sorbet

Pani puri sorbet is a refreshing, tasty and healthy one. Sure pani puri lovers would love it. Learn how to make this sorbet with stepwise pictures.

  • 1/4 cup Mint leaves (tightly packed)
  • 1/4 cup Coriander leaves (loosely packed)
  • 1 Green chilli
  • 1/2 inch piece Ginger
  • 1 tbsp Lemon juice
  • 2 tbsp Jaggery
  • 1/2 tsp Roasted jeera / cumin powder
  • 1/2 tsp Coriander seeds powder
  • 1/2 tsp Black pepper powder
  • 1 tsp Kala namak/ black salt
  • 1 tsp Chaat masala Optional
  • 2 cups Water
  • Salt As needed
  1. In a blender, place cleaned mint leaves, coriander leaves, chili, ginger, hagger, roasted jeera, coriander seeds powder, pepper powder, kala namak and chaat masala, with little water.
  2. Filter it through a metal strainer.
  3. Adjust water to 2 cups.Freeze for 8 hours.
  4. Once frozen, break with a fork by poking and grind it in blender until smooth.
  5. Again freeze. Repeat the process one more time. That is, break the frozen mixture and grind again.This time you will notice the mixture is really smooth and soft in texture.
  6. Freeze couple of hours again before serving.
  • both kala namak and black salt should be added carefully.
  • Grinding the frozen mixture twice or more than that gives really soft texture.

Method:
  1. In a blender, place cleaned mint leaves, coriander leaves, chili, ginger, hagger, roasted jeera, coriander seeds powder, pepper powder, kala namak and chaat masala, with little water.
  2. Filter it through a metal strainer.
  3. Adjust water to 2 cups.Add lemon juice.
  4. Transfer to a freezer safer container. Freeze for 8 hours minimum.
  5. Once frozen, break with a fork by poking and place in a blender.
  6. Grind until smooth. Again transfer to the container.
  7. Again freeze. Repeat the process one more time. That is, break the frozen mixture and grind again. This time you will notice the mixture is really smooth and soft in texture. Freeze couple of hours again before serving.

Notes

  • Both kala namak and black salt should be added carefully. 
  • Grinding the frozen mixture twice or more than that gives really soft texture.

This is how I made the serving bowls. You can use canapes as best choice or readymade pani puri, pani puri papad or even tostitos. Since I had no stock of any of these I made these cups. It was good.

  1. Knead a stiff dough with 1 cup atta, 1 tsp oil, required salt and water. Keep aside for 10 mins. Knead again to smooth it. The dough should not be sticky. It should be stiff.
  2. Roll out over a well dusted counter top.
  3. oll out thinly. Using a bowl or lid or a cutter, cut out small circles.
  4. I used an inverted muffin tray. Grease with oil and dust with flour. Place the cut circles over it. Bake in a preheated oven at 190 deg C for 8 mins or until its slightly brown and crisp.

The post Pani puri sorbet, frozen pani sorbet appeared first on Raks Kitchen.

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