Paruppu Podi

Podi means powder in Tamil. This is one of the mixes that can be made and stored. The days when there is no Rasam or Sambar, you can mix this with hot rice and ghee and add a 'sutta aplam' as a side.

You need
Toor Dal 1 cup
Red chillies 2 or 3
Black Pepper 1 Tsp
Hing 1 Tsp
Salt as needed
Method
Roast the dal, chillies, Black Pepper, in a thick bottomed pan, on a medium flame.

Make sure the flame is a steady medium and keep stirring the pan constantly so it doesn't burn.

You should roast this until it changes color. It took about 12 mins for me.

Add the Hing in the last two minutes.

Let cool, and grind to a fine powder.

Mix with hot rice and ghee!

Satvik Paneer

Satvik simply means pure. In this case, I call it Satvik Paneer because there is no onion and garlic in it. Also called the 'Jain' Version because of the same reason. 

On festival days, food is usually prepared without adding onions or garlic. 

When i was growing up, onions were rarely used in our house and garlic was an absolute No No. Once every blue moon when the small onion sambar was made it was an absolute delicacy. 

During the nine days of Navarathri, Onions and garlic are not used in everyday cooking. I made this as an accompaniment to the roti that was served.

Basically to make 'Jain' version of any recipe, you have to add more flavors to mask the missing onion flavor and use lots of tomatoes.

For about 4 to 6 servings here is the recipe

You Need

Tomatoes - 6

Green Chili -2

Ginger - 1 and 1/2 Inc piece

Oil - 2 Tsp

Butter - 1 Tsp

Kasoori Methi - 2 Tsp

Red Chili Powder - 1/2 Tsp

Roasted Dhaniya /Coriander Powder - 1/2 Tsp

Roasted Jeera / Cumin Powder - 1/2 Tsp

Garam Masala - 1 Tsp

Yogurt (well beaten) - 3 Table Spoons

Salt - about 1 and 1/2 Tea spoons (more or less according to your taste)

Paneer - Standard small slab that you get in the Indian store, cut in desired size

#It helps if you mix all the dry masala powder in water so there are no lumps and also the masala wont burn.

#You can prepare the Dhaniya Jeera masala powder ahead of time in a larger quantity and store. 

#Please adjust the spiciness of this Sabji to your taste.

Method

In a Food processor, grind the tomatoes, green chili and the ginger.

In a pan, on a medium flame, add the oil and butter and once the butter melts, add the kasoori methi.

Add the mixture of masala and water to this and let it come to a slow boil -about 3 to 4 minutes

Add the tomatoes mixture to this, and add salt to this and close the pan so everything can come together and thicken - about 10 minutes

Once the mixture is thick, slow down the flame and add the yogurt and mix well

On the side, if you prefer, roast the paneer a bit, (i do it, because my kids dont like the paneer if it is not sauteed, but if you don't mind you can skip this step)

Add the Paneer to this and garnish with coriander leaves.

Serve hot with Pulav or Rotis.

Butter Paneer

Butter Paneer

  I have made both the Instant Butter Paneer version posted by Chef Vah Re Vah, here, and the traditional version posted by Sindhi Rasoi, here. I dont have a picture of the Vah re Vah version. The picture above is the Sindhi Rasoi Version.
Here is my verdict........(drum roll please)

The Instant Butter Paneer is really that... instant. It just takes time to assemble the items you need.
For the first time in my life I bought fried onions. (Never knew they sell it in the stores here). And was shocked, because the onions were far beyond recognizable. The taste is exactly like the stuff you get in restaurants. But you will get tired of this in one meal.

The Sindhi Rasoi recipe was a long process, with a ton of stuff to soak, grind, fry respectively.

What you need

I did lose patience with the process by the end. Instead of grinding all the fried onions, I just ground half of the onions. Also, I always lightly fry the Paneer before adding to any subji, because that's the way my kids like it. If you like paneer, as it comes from the store, you can add it like that.
The end result was a flavorful dish. The paneer soaked in the masala nicely and was a great accompaniment to our dinner. Please get the step by step instructions from the Sindhi Rasoi blog directly.

Carrot Celery Soup (Gluten Free)

Carrot Celery Soup with Brown Rice Pasta

Soup makes a great one pot meal, when you make it chunky and thick. This soup can be made thick or thin. I was cleaning up my fridge to buy some new veggies so these were waiting to cooked.

1 Bunch Celery (the long one)

I Small Bag of baby carrots  (which we forgot to snack on during the week)

4 Large Carrots

2 small red Radish (which somehow escaped when I made radish sambar)

A small bunch of Spring onion (bottom to fry along with the onion and top to garnish)

So I set out to make the soup.

Prep time - to cut veggies about 10 minutes
Cooking Time - Saute - 10 Minutes Pressure Cook 15 mins blend and Garnish 5 mins

You will need

Celery - Chopped in 1/2 finger long lengths

Carrots - chopped in big pieces (No need to chop the baby carrots)

Spring Onion Onion - 1 (Chopped in big pieces)

Garlic - 1 (in cloves)

Oil - 1 Tablespoon

Cilantro to Garnish

Cumin - 1 Tsp

Salt - 1 and 1/2 Teaspoon

Vegetable Broth or Water  - 1 Quart 

Butter 1/4 Teaspoon

Cayenne Pepper Powder - 1/8 Teaspoon

All Spice Powder - 1/4 Teaspoon

If you don't have these on hand, you can substitute any other spice that you like.

I feel Cayenne Pepper adds a different kind of spiciness to the soup rather than regular chilly powder.

I forgot to take a picture after adding the carrots, the  last pic was taken after the veggies were cooked in the pressure cooker, while blending them.

Method
--->In a Pan, on a medium flame, add the oil. When it starts to get hot, add the cumin, saute it till it slowly starts sizzling, add the garlic cloves, then the onion  and spring onion, and saute it till it all starts coming together.
--->Now add the celery, mix once
--->Add the carrots, mix once. Add Salt
--->Transfer the contents to a Pressure Cooker and give it 3 whistles.
--->After the pressure comes down, take a hand blender and blend it all well.
--->In the pan you sauteed the veggies, add the butter and when it melts add the spice powders and mix well, now add the blended contents  and the broth to this. Mix well. Taste for Salt
---->Garnish with the Chopped (top part) Spring Onions and Cilantro

To make this thick and make it a one pot meal, I cooked some brown rice pasta  and served it together.

Fried Rice with Veggies and Tofu

                                                                            Fried Rice

 I've always wanted to make the perfect fried rice, and one of the main things you need for that is cold, cooked rice. I usually don't have any leftover rice, so could never make it instantly. So I made the rice a day ahead of time, a first for me. I have used half brown rice and half Sona Masoori Rice. You can use any kind of rice, as long as you cook the grains separate. I mixed both the rices, and used 1:2 water ratio. I cooked it in a pressure cooker and after taking the rice out, let it cool in a tray for an hour and then put it in a container and put it in the fridge.

Fried Rice for 4 to 5 

Rice 1 and 1/2 Cups (Half Brown and Half Sona Masoori)
Tofu - 14oz  (Drained and cut in to square pieces)
Potato - 1 Large cut in to Strips
Cabbage - Cut in thin Strips
Red Bell Pepper -  Cut in thin Strips
Carrots -  Cut in thin Strips
Spring Onion - 1 Bunch (Cut in pieces, but reserve the top half separately for garnish)
Garlic - 7 to 8 Cloves Chopped in little pieces

Prep Work

 Oil - 5 Teaspoons
Soy Sauce - 2 Tablespoons
Ketchup - 2 Teaspoons
Black Pepper  1 Teaspoon (roasted and ground)
Salt to taste

Steps

---> (Medium flame)In a Pan, add 1 Tsp oil, and spread it evenly on the pan. Add the tofu pieces and sprinkle a bit of salt on them, and cook  them till they turn slightly brown.

Get all your items ready and be prepared to be at the stove for the next 12 to 15 minutes, for stirring the veggies, without leaving its side. Also you have to add a bit of salt each time you add every vegetable.
These times are given for the measurements given above, if you want to double the ingredients to feed a larger crowd, please remember to give the items a little extra time so all the veggies can cook perfectly.

---> In a thick bottomed pan, (Medium High Flame) Add the rest of the oil, add the garlic, roast them till they turn a little brown, add the spring onions, fry them for about 2 mins, add the potatoes, fry for about 3 to 4 mins, keep stirring, add the cabbage, and give it for about 3 mins, and then add the carrots and the bell pepper, and stir, and dont foget to add the salt each time you add a vegetable.

---> Check the veggies to see if they have cooked, especially the potato, and the rest can be a bit crunchy.

----> Once you have made sure the veggies have cooked, switch of the stove, and add the rice. When you add the rice, add by hand and kind of try to make the grains separate. They might be a little squishy since it was kept in the fridge. Add the Tofu, Black Pepper Powder, the soy sauce, the ketchup and salt for the rice.

----> Mix the rice, tofu, veggies and the sauces together. And start the stove again, and on a medium flame close the pan and let the items bled together for about 3 to 5 mins.

---> Garnish with the top half of the chopped Spring onions and serve.

Pacha Maavu Podi Upma aka Heaven on a Plate

Pacha Maavu means raw flour. This is made with raw rice flour.  This is one of mine and my sister's comfort foods. Morkoozh and Pulima are different versions of this. Will post recipes of those also.

Shown with a Roasted Mor Milagai

You Need
Rice Flour - 1 Cup
Buttermilk - 3 cups
Salt - 1 and 1/2 Tea Spoons
Oil - 1/4 cup
Curry Leaves - a few
Mustard - 1/2 Tea Spoon
Red Chili - 3 or 4 broken
Mor Milagai - optional
Hing - 1/2 Tea Spoon

Method
---> Mix the buttermilk and rice flour well so there are no lumps
---> In a heavy bottomed pan, add the oil, and when it gets hot, add the mustard, Red Chilies, Curry Leaves, Hing, Mor Milagai and roast all of them on the medium flame.
--> Add the rice mixture to this and mix well.
---> keep stirring this and it will keep forming lumps, and patiently stir it so that everything gets cooked evenly.
---> it will eventually become powdery and soft.
---> once it is fully cooked, remove from flame and eat.
if it is fully cooked, it should not stick to your fingers and also the raw smell will not be there.

Adai / The Burnt Part

The above picture is the crust which is formed in the pan and it is very tasty..

A great pairing for this is Oma Vathakuzhambu, Narthalai Podi, and Mor Milagai

Rava Kesari / ரவா கேசரி

Rava Kesari / Sojji 

                                               
Rava Kesari is a traditional Tamil Sweet. This is also called Sojji by Tamilians.
Rava is called Sooji in Hindi, it is nothing but coarse wheat.
Traditionally this is made with Bajji, when the groom comes over to the Bride's house to 'officially' see the girl in an arranged marriage.
The measurements I have given will give at least 10 servings. You might think that is a lot of ghee but, it is a sweet after all and you need that much ghee to make it melt in your mouth :)
It doesn't take long to make...

You will need: (for about 10 servings)
Rava- 1/2 Cup
Sugar - 3/4 cup (little more if you have a sweet tooth)
Ghee - 1/4 cup to 1/3 cup (Yes, I am sure about this :) ) the more ghee you add the more it will melt in your mouth...
Cashew Nuts - a few (optional)
Raisins -  a few (optional)
Orange Color - (Optional) but lot of south Indians won't accept it is Kesari, unless it is in Orange Color and Kesari means Orange (Saffron Flower) in Sanskrit
Saffron - a few strands
Cardamom - 1/4 TeaSpoon
Water - 3 times that of Rava , in this case 1 and 1/2 cups

Method
---> This dish should be cooked in a medium flame only.
---> In a pan, add 1 tablespoon of ghee and after it becomes hot add the cashews and roast them.
---> Keep that aside and in the same pan, add 1 Tablespoon of Ghee and Roast the Raisins
---> Keep that aside and add half of the remaining ghee and roast the rava. The rava should be roasted to a soft golden color. Once it is a nice golden color all over, switch the stove off, and then add the water.
---> Mix the rava with the water so no lumps are there. Once that is done, now switch the stove back on, on a medium flame and slowly  keep stirring the pot.
---> In a few minutes, the rava will start absorbing the water and start becoming thick, once it has absorbed all the water, add the remaining ghee, sugar, Cardamom powder, roasted nuts, Roasted Raisins and the orange color and keep stirring the pot.
---> The sugar will melt and the ghee will bind everything together, and it will come together like halwa. At this point you can pour it on to a plate and wait for it to cool..


Scaling this recipe for a party -

50 to 60 Servings -  standard half tray measurement

Rava- 3 cups
Sugar - 4.5 cups  to 5 cups(little more if you have a sweet tooth)
Ghee - 2 cups  to little less than 2.5 cups
Cashew Nuts - 1/2 cup (optional)
Raisins -  1/2 cup (optional)
Orange Color - (Optional) b
Saffron - a few strands
Cardamom - 1.5 Tsps
Water - 9 cups

100 to 120  Servings - Full tray measurements

Rava- 6 cups
Sugar - 9 cups to 9.5 cups(little more if you have a sweet tooth)
Ghee - 4 cups to 4.5 cups to little less than 8 cups
Cashew Nuts - 1 cup (optional)
Raisins -  1  cup (optional)
Orange Color - (Optional) b
Saffron - a few strands
Cardamom - 3 Tsps
Water - 18 cups

A Weeknight Dinner in an hour and 30 mins.

This weeknight dinner can be made in an hour and 30 mins, starting from the bread. Of Course you have to multi task, otherwise, this is going to take atleast 2 to 3 hours :)

Mango / Avocado salad
Basic tomato soup.
Antique Bread.



Start with the Bread,
You will need a regular Loaf Pan.

Antique Bread:
You might think Antique is old, but here it really means there are no fancy ingredients in this bread.
Just plain old sugar, salt, oil, flour and yeast.
 Water 1 and 1/2 Cups
Oil 3 Tablespoons
Salt 1 and 1/2 Teaspoons
Sugar 3 Tablespoons
Bread Flour 3 Cups
Yeast - 2 and 1/2 Teaspoons
Vital Wheat Gluten - 1 Tablespoon
I also add 1 Teaspoon of Soy Lecithin and usually substitue 1 cup of Whole Wheat Flour in the Bread flour so it will be 2 cups white and 2 cup Wheat. You can make it 1 and 1/2 cups of each, but the bread will be dense and will not absorb the soup well.

Method
Add the Ingredients in the order given and make a dough. I have a bread machine and make the dough in that. you have to knead for at least 20 mins and shape it in a loaf shape and place in pan let it rest for 30 Mins.
Pre heat the oven for 350 deg F and place in oven and take out after 30 mins or when a thermometer is inserted in to the middle part of the loaf and the temp is 200 degrees.
Let it sit for 20 mins and slice.
The more you let the bread sit, the better it is for the bread and the easier it is to slice. I have made two loaves.


Basic Tomato Soup
While the Bread is kneading and resting, you can start the tomato soup.

I use the Whole food brand Canned Tomato 32 oz
1 quart of Vegetable broth
4 to 5 Medium Size Tomatoes (Chopped)
1 large onion (chopped)
1 large Carrot (Chopped)
5 Cloves of Garlic
Olive oil - about 2 Tablespoons
Spices - 1 bay leaf, and 5 peppercorns and 1/4 tsp cumin


Optional - I have used a Banana Pepper, which I had lying around in the fridge.
Salt to taste
Method:
In an Pan, add the oil and when its hot, add the garlic, cumin and pepper corns, and saute for a minute, then add the onion and saute for few mins until the color turns to a pale pink and then add the carrots and then add the tomatoes.
At this point, I usually pressure cook this. If you want to avoid that, then it should all come to a nice rolling boil and let sit for at least 20 mins. If you do this, then you might want to add water. In a pressure cooker , the items don't get dry.
Once the pressure is cooled, run an immersion hand blender ( I cant make soup without one) and make a puree. If you don't own one, then transfer the contents to a mixer or food processor.
Then add the broth to this and let it come to a slow boil.
Taste and add salt.



Mango / Avocado salad
1 Ripe Mango -- 1/2 sliced length wise in slit in half
1 Ripe avocado-- 1/2 sliced length wise in slit in half
1 Jalapeño - 1/2
Red Leaf Lettuce -- 8 to 10 leaves
Walnuts - 1 handful, chopped
1 cucumber - slit in half and sliced.
Salt - as needed
Olive Oil - 1 tablespoon
1/2 Lemon - squeezed
Ground Pepper - 1/2 teaspoon

Just toss everything in and serve chilled.

Manathangaali keerai / spinach

My friend Mrs. Raji Ramachandran grows this kind of greens in her backyard. We use the fruits (really tiny) as a side to many dishes, you can see the dry version here. This is very high in iron just like spinach. You would also cook it like any other spinach, south indian style.
However, this is a little different version, Mrs. Raji Ramachandran's version.

You wash the spinach and drain well. Cut in small pieces, keep aside. For 2 cups of spinach, you can use 1 cup of moong dal. Wash the dal, In a vessel, put the spinach, place the dal and add a little chili powder and salt on top. Do not mix. Place in cooker and let cook for atleast 3 whistles.
In a pan, add oil, add urad dal, red chili, cumin and let roast until you can smell the spices, don't burn them. Grind the spices with a little coconut and keep aside.

Once the pressure is off, put the spinach in the pan add the ground masala to this and give a tadka with mustard seeds, chili, and curry leaves. This will taste great with rice or hot rotis.

In the Picture Above, is a typical weekend lunch at out house, starting from left to right on top is
Rasam, White Rice, Brown Rice, Kovakkai (Tindora) Kari, Potato Kari, and Manathankaali Keerai.