Ginger Rasam - இஞ்சி ரசம்

Ginger rasam இஞ்சி ரசம்



Ingredients:
¼ cup Red Gram துவரம் பருப்பு अरहर की दाल
key lime size Tamarind புளி इमली
1 teaspoon Peppercorns மிளகு काली मिर्च
1 teaspoon Cumin Seeds சீரகம் जीरा
¼ teaspoon Turmeric Powder மஞ்சள் தூள் हल्दी
2 Whole Red Chilis வர மிளகாய் लाल मिर्ची
2 Tomatoes தக்காளி टमाटर
1 inch long Fresh Ginger இஞ்சி अद्रक
As needed Salt உப்பு नमक
Oil எண்ணெய் तेल
2 teaspoons (Chopped) Curry Leaves கறிவேப்பிலை करी पत्ता
2 teaspoons (Chopped) Coriander Leaves கொத்தமல்லி தழை धनिया
¼ teaspoon Mustard seeds கடுகு सरसों
¼ teaspoon Black gram வெள்ளை உளுத்தம் பருப்பு urad दाल
2 pinch Asafoetida பெருங்காயம் हींग

Method:
Soak the tamarind in one cup of warm water.
Boil the red gram.
Grind cumin seeds and peppercorns coarsely in spice grinder.
Heat oil in a saucepan.
To the oil add mustards seeds and black gram and allow it to crackle.
Then add whole red chili. Stir.
Add the chopped tomatoes and sauté.
Crush the tamarind thoroughly which is soaking in the water along with the water. Using a strainer get the tamarind paste. Add this into saucepan.
Add another 1 cup of warm water.
Add turmeric powder, cumin, pepper coarse powder, salt, and curry leaves.
Bring it to boil.
Add the boiled dal and coriander leaves.
Turn off the flame after 5 minutes.
Add the grated ginger and garnish with ginger juliennes.
After 5 to 10 minutes serve with rice or drink it.

Note: You can also use just the juice from ginger, instead of grated ginger.

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Set dosa and Saagu

Ingredients:

Raw rice - 1½ cups

Parboiled rice - 2½ cups

Ulundhu (urad dal) - ½ cup

Pori(murmura) - 1½ cups

Vendhayam (methi seeds) - 2 teaspoon

Salt as needed

Method:

Soak the raw rice and parboiled rice for 6 hours.

Soak the urad dal and methi seeds for 4 hours.

Soak the pori before grinding rice and dal.

Initial step is to grind the dal and rice.

Then goes pori independently into the grinder. Let it form a fine batter.

Mix the above ground items and let it ferment for 8 to 10 hours.

After fermentation add salt to the batter and mix gently.

Heat a small sized flat round griddle.

Pour 2 ladles of batter. (No need to spread the batter). It will get into circle shape on its own.

Keep the flame in medium position. The dosa will form like the one below.

After seeing perforations on the dosa, reduce the flame. Cover the griddle with a lid and cook for 1 minute.

If required flip the dosa and cook for 1 minute.

Continue this process with the remaining batter.

Stack 3 dosas on top of each other. (we just formed the set)

Enjoy with saagu and chutney.

Note: I tried this recipe as seen from a T.V show.

Saagu:

Vegetables (potato, peas, carrot, beans, capsicum) - cut into desired shape - 1 cup

Onion - ½ ( chopped)

Mustard seeds - ¼ teaspoon

Cumin seed - ¼ teaspoon

Salt

Oil

For dry grinding:

Cloves - 2

Cinnamon - ½ inch

Whole red chilli - 2

Coriander seeds - 2 teaspoon

Cardamom - 2

Channa dal - 1 ½ teaspoon

Poppy seeds - ½ teaspoon

For wet grinding:

Grated Coconut - 2 tablespoon

Ginger - ½ inch

Coriander leaves - 4 teaspoon

Method:

Heat oil in a kadai.

To the oil add mustards seeds and cumin seeds.

When the mustard seeds starts to crackle add chopped onion and stir till it changes color.

Add potato, peas, carrot, beans and salt fry for 2 minutes.

Add 1 cup of water and let the vegetables cook.

Meanwhile roast the dry grinding items in medium flame.

Let it cool and Grind them in spice grinder.

Add the grated coconut, ginger, and coriander leaves in a blender and grind them.

When the vegetables are tender add the ground spices and the wet mixture. Add chopped capsicum also.

Mix well. Let it boil for 3 to 5 minutes.

Note: If you need more gravy, increase the quantity of coconut and spice powder.

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Coconut Coriander Chutney - தேங்காய் சட்னி

Ingredients: தேவையான பொருட்கள்

Grated coconut - 4 tablespoons

Pottukadalai - 2 tablespoons (chutney dal) - பொட்டு கடலை

Green chillies- 2 (medium)

Ginger - 1/2 inch

Coriander leaves ( with tender stalks)- 1/2 cup

salt as required

For seasoning:

Mustard seeds- 2 pinch

Urad dal - 1 pinch

Cumin seeds -2 pinch

Asafoetida - 1 pinch

Curry leaves - 4

Method:

Grind grated coconut. green chillies, ginger, pottukadalai, salt, and coriander leaves with little water.

Season the chutney and serve with idlis or dosais.

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Hyderabadi Chicken Biryani

Ingredients:

Chicken marination:

Whole pre-cut chicken (ready to cook) - 1 packet

Red chilli powder - 2 teaspoon

Ginger - 1 inch (grated)

Garlic - 2 cloves (grated)

Pepper - ¼ teaspoon

Yogurt - 2 tablespoon

Garam masala - ½ teaspoon

Salt - as required

Orange or red colour - ½ to 1 teaspoon ( I used 1 teaspoon)

Lemon juice - 1 teaspoon (optional)

To cook rice :

Basmati rice - 2 ½ cups

Salt - as required

Bay leaves - 3

Cardamom - 2

Cinnamon - 1 inch

Lemon juice - ½ teaspoon

Water - 6 to 7 cups

Oil - 2 teaspoon

For chicken masala:

Onion - 1 (sliced)

Ginger - 1 inch (grated)

Garlic - 2 cloves (grated)

Tomatoes - 3 (medium)

Green chillies - 2 (slit)

Turmeric -¼ teaspoon

Red chilli powder 3/4 teaspoon

coriander powder - 2 teaspoon

Salt

Ghee

For layering:

Onion - 1 (medium - sliced, deep fried till crisp and brown)

Pudina (mint) leaves - ½ cup (or) (mint leaves - ¼ cup & coriander leaves - ¼ cup)

Saffron strands - 2 pinch

Warm milk - 1 table spoon

Flavoring masala:

Cumin seeds - 1 teaspoon
Green cardamoms - 3

Cloves - 3

Cinnamon- 1 inch

Black cardamoms - 2 (Use just the seeds)

Method:

Early Preparation for Biryani:

Unload the chicken pieces into a large bowl.
Add all ingredients from chicken marination section above to the chicken.

Mix well.

Cover and keep it in fridge for 4 hours or overnight.

Soak basmati rice for 30 minutes.

Grind all the flavoring masala and add one tablespoon of water. Let's call this liquid masala.

Filter and keep the liquid masala aside.

Add 2 pinches of saffron to warm milk, cover and keep aside.

Deep fry the sliced onions till brown. Keep it in aside.

Cooking procedure:

Melt the ghee in a kadai.

Add sliced onion and fry till brown. Add the grated ginger, garlic and fry for few minutes.

Add slit green chillies and tomatoes, little salt, and fry few more minutes.

Add red chilli powder, coriander powder, turmeric powder and mix well.

Now add the marinated chicken and mix.

Pause. Stir occasionally for 3 minutes.

Add ½ cup of water and cook the chicken. Do not place any lid on the kadai.

Chicken should get half cooked.

When the contents in kadai gets dry, remove from fire.

In a pan boil 6 to 7 cups of water with bay leaves, salt, cardamom, cinnamom, and oil.

To the boiling water add rice. (discard the soaking water)

When the rice is 50 % cooked, remove from burner, strain and spread it in a wide tray.

Allow all the steam from rice to escape.

Layering :

Take a large heavy bottomed sauce pan, spread half of masala chicken evenly.

Spread half of rice above the chicken layer.

Moist the rice layer with liquid masala.

sprinkle the warm milk with saffron.

Spread the deep fried onions and mint leaves.

Spread next layer of masala chicken.

Repeat rice layer, sprinkle masala liquid, saffron milk, mint leavs, fried onions.

Dhum-ming:

Cover the sauce pan tightly with heavy duty aluminum foil.

Place a thick flat lid over the sauce pan. Do not spoil the aluminum foil.

Dhum (steam veliyil varaamal ulleiyay cook aaharadhu) for 25 to 30 minutes in low flame.

Garnish & Sides: your imagination

Note: Adapted from a recipe book. I customized it for my taste. Use your judgment for deciding quantities of salt and spices.

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Pachhadi

Ingredients:

Curd - 1/2 cup

Onion - 1/4 ( chopped)

Tomato- 1/2

Coriander leaves - 1 teaspoon

Water - 2 tablespoon

Salt

Method:

In a bowl beat the curd with 2 tablespoons of water and salt.

Scoop out the seeds from tomato and chop.

Add chopped onions, tomato pieces, coriander leaves to the curd and mix.

Sent Off to the 15-minute event.

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Cauliflower masala

Ingredients:
Cauliflower florets - from 1 (medium)
Onion - 1 (chopped)
Ginger - 1 inch (grated)
Garlic - 2 cloves (big - grated)
Tomatoes - 2 (medium - chopped)
Perunjeeragam - ½ teaspoon
Coriander powder - 1 teaspoon
Mango powder - ½ teaspoon
Red chilli powder - 1 teaspoon
Tandoori masala - 1 teaspoon
Green cardamon - 2 ( seeds crushed)
Cashewnuts - 2 tablespoon
Coriander leaves - 2 teaspoon ( chopped)
Garam masala - ½ teaspoon
Salt
Olive oil

Method:
Boil 6 cups of water with 1 teaspoon of salt. Put the florets in water and leave it for 10 minutes.
Remove from water and wash. Dry with a paper towel.
Soak the cashewnuts in warm water for 20 minutes. After 20 minutes grind into paste.
Heat oil in a kadhai and add the florets ,little salt and stir.
Cover and cook on medium flame.
Stir occasionally till the florets gets cooked.
Remove from oil and keep aside.
Again add some oil and heat.
To the oil add perunjeeragam, onions and fry.
Add grated ginger, garlic and stir for 1 minute
Add chopped tomatoes, salt and stir till it becomes paste.
Add red chilli powder, coriander powder, mango powder, and garam masala.
Mix well. Cook for 1 minute.
Add the cashew paste and stir continuously for 2 minutes.
Add cauliflower florets and mix gently.
Now add the tandoori masala, crushed green cardamom seeds and coriander leaves and mix.

Note: This is from a recipe book.

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