Onion Tomato Cucumber Salad

March 2nd 2011

I cannot even say that this is a recipe as such because it is just so easy but nevertheless posting it here for those who might be unfamiliar with this combination.

In Chennai, where I grew up there were some summer nights that used to be just so warm. A warmth that I actually miss and would trade for rain anyday. You are hot enough that you don't feel like eating anything; but that never stopped me though :P So the thought of rotis with any heavy sabji or dal is just out of the question. As a result yogurt is a staple in our diet and we always conclude a meal with yogurt rice or at least with just yogurt. It might seem like a strange combination but once you try it..you will be hooked! The beautiful thing about yogurt rice; is its plain taste makes it a wonderful wonderful accompaniment for everything and really brings out the flavors of the side dish. Not many people realize that; still it is true as strange as it might sound. 

This is a salad that is refreshing, that goes well with papad,with yogurt rice and with rotis also when paired with a raita.  I have and will post more recipes for raitas shortly, just check the side bar.

Difficulty level: Can't even rank - that easy :)

Time: 10 min

Ingredients

• 1 medium sized red onion
• 2 tomatoes
• 1 cucumber
• cilantro (for garnish)
• 1/2 tbsp lime juice or lime squeeze
• 1 tbsp or more fresh ground pepper
• salt

Method de Preparation

1. Chop the first four ingredients evenly. C'mon you can do it!
2. Add the lime juice and salt. Taste and adjust.
3. Add the freshly ground pepper, taste and adjust.
4. Ready to eat :)

Capsicum Kadalamavu (Bell Pepper Besan Sabzi)

March 1st 2011

Though I have grown up in a South Indian family, chapatti and sabzis have always been a staple at my home. And when Amma makes them..whether they are 5 or 500; from top to bottom they all will match up in size and shape like the pancakes shown on TV for Ihop commercials :P

Anyway point to convey is that we are always looking for sabzis that are easy to make and go well with rotis. This particular one fits the bill to a T. Easy to make and tasty to the palette.

Difficulty level : Easy 

Time:  under 30 min

Ingredients

• 4 nos green bell pepper
• 2-3 tbsps besan (Gram Flour)
• dhaniya powder ( 3 tsps)
• jeera powder ( 2 tsp)
• garam masala ( 2 tsp)
• chilly powder ( 2 tsp)
• turmeric powder ( a pinch)
• salt
• oil

Method de Preparation

1. Wash and cut  bell pepper in squares or thin slices.
2. Take oil in a pan, add the besan and allow it to cook some. Allow the raw smell to go away and for it to brown just a bit. You can start smelling the flavor of the besan.
3. At this point add the bell peppers and a pinch of turmeric and some salt.
4. Cover for just a few min (~ 2-3 min) and cook. After that don't cover as bell pepper cooks very quickly anyway.
5. In some time add a bit of oil and then add the dhaniya, jeera and garam masala powders. Add the chilly powder too.
6. Allow everything to come together. Add salt if required. Turn off heat.
7. Serve with rotis or chappatis.

Chakkarai Pongal (Sweet Rice Lentil Pudding)

Feb 23rd 2011

It is only as you grow older that you celebrate festivals because they signify something or because you want your children to learn some traditions. When I was younger, festivals were always about holidays from school, yummy food, great TV programs and new clothes in some cases.

Pongal or Indian Thanksgiving is the first festival of the year. There is a popular saying in Tamil -" Thai poranthal Vazhi porakkum" translated to "When this month arrives, an opportunity is born for everything". Such is the significance of this festival and this month. We celebrate Pongal on 3 days - Bhogi, Thai Pongal and Kaanum Pongal.

Coming to this dish, "Chakkarai" translates to "sugar" in Tamil. This is made on the second day - on Thai Pongal. It is the accompaniment to its salty companion - Venn Pongal. It is made only during Pongal or when I really ask my mom for some or during other special occasions. It is served as prasadam in many a temple. Without further ado, here is the recipe for this dish that is rich and unparalleled.

Difficulty Level: Medium


Time: Prep Time (20 min), Making time (15 min)

Ingredients

• Raw rice or Long grain rice  1 cup  [ Do not use Basmati or Jasmine Rice]
• Dry roasted Moong Dal - 1/2 cup
• Jaggery - 3 cups 
• Water

To season

• Ghee - as much as you like :)
• Cardamom powder - 2 tsps
• Jadhikka or Nutmeg powder ( best to crush a fresh one) - 3 tsps
• Cashews - 1 tbsp
• Raisins - 1 tbsp or lesser (Optional)
• Borneo- Camphor or Pachai Karpooram ( 1-2 small pieces)

Method de Preparation

1. Dry roast moong dal so that the raw smell goes away and it becomes slightly brown.
2. In a pressure cooker boil the rice and moong dhal with 2 and half cups of water. Add a spoon of ghee for smell and taste. Allow to cook well or equivalent of 3 whistles.
3. Take the jaggery in a vessel and soak in water just sufficient to immerse it. Turn on heat and start to melt it. If jaggery is in blocks, pound and powder some or break into smaller pieces. If you use too much water, your pongal will end up being too liquid.
4. Turn on heat and allow to boil till jaggery melts. Depending on the quality of your jaggery you might need to decant it to remove impurities. Most imported varieties don't have any.
5. As the decanted or non-decanted jaggery solution boils, add the camphor to it. Allow to boil and thicken.
6. Add the cooked rice+dal mixture to this and allow everything to come together. Add a few tbsps of ghee.
7. Once desired consistency is reached ( like a porridge) turn off heat and add Cardamom powder.
8. Take ghee in another small vessel for seasoning and in it fry cashewnuts and raisins, add the nutmeg powder. Empty this into the first mixture and add a few more tbsps of ghee. 
9. Serve hot even as the main dish, I won't complain :D

Tips:

1. The Jaggery used for this dish should be dark brown in color for the best taste. Most imported varieties are milder and light brown in color and don't taste as sweet. So go ahead and use 3 1/2 cups if needed.
2. Brown sugar can be used instead of jaggery when not available and tastes moderately good but it cannot compete with the former.
3. The camphor and nutmeg give it a unique taste that you get in most temples, so use it if you can.
4. This is a recipe where more the ghee the better. For that matter for any recipe that calls for ghee, that is the case :D. If ghee used was not enough, you can add more when serving.

Confessions:

When possible I use jaggery from India. I need to decant it but the taste is much better and the color is a dark brown. For this batch I have used jaggery available here and you can see  it is not as brown as this dish is traditionally.