GARDENPlants and seeds

Recipes from “Gods Own Country”

Veluthulli Rasam

Ingredients

Garlic Pods – 25-30 No’s; Oil – 2 tspns – for frying the Garlic Pods; Lime size ball of Tamarind; Salt to Taste.

For Seasoning: Mustard Seeds – ¼-1/2 tspn; A few Curry Leaves; 2 Dry Chillies.

For Garnishing: Chopped Corriander Leaves – 1 Tbspn.

Ingredients required for the Rasam Powder:

Peppercorns – ¾ tsp.; Dry Red Chillies –4; 2 tspns. Corriander Seeds; Channa Dhal (Bengal Gram) – 1 tspn.; ¾ tspn Jeera Seeds; A few Curry Leaves; Oil – 2 tspns. To prepare the Powder: Fry the Peppercorns, Dry Red Chillies, Dhal & Corriander Seeds till a nice aroma arises & the Dhal is a golden brown in colour. Remove from fire & leave it to cool, add the Curry Leaves, & Jeera Seeds (raw, do not fry/roast/or broil it); now powder the ingredients to a fine powder in the dry grinder of  yr mixie & keep aside.  

Method

Soak Tamarind in 2 Glasses of warm water, extract the pulp & put in a vessel add salt, place on fire & let it bubble nicely till the raw smell goes, now add the ground masala powder, mix well, add 1 – 2 glasses of water if the rasam is too thick & bring to a boil. Fry the Garlic Pods in oil to a golden brown, add the Seasoning Ingredients & fry when Mustard Crackles & the Garlic too is a nice Golden brown, pour over the Rasam – mix well & again bring to a boil, so that it blends well with the Rasam. Garnish with Chopped Corriander Leaves. Serve Hot.

 

Vadai

Ingredients

 

Channa dhal 1 cup Onions 2 small finely minced Green chilles 3 Red chilles 3 Ginger finely chopped Curry leaves a few Perughayam Cilantro a small bunch washed and finely chopped Salt to taste Oil for deep frying  

Method

Soak the dhal for 1 hour in water. Grind coarse mixture with red chilles. Add mined onions, green chillies, ginger, cilantro, and curry leaves. Add the Perugaham powder & salt -mix well – take a small ball of the mixture, slightly flatten in the palm of yr. hand then place in the hot oil – deep fry on both sides to a godlen bwon. Remove drain & serve with chutney.

 

Pathiri

Ingredients

Rice flour-  11/2 glass

water-2 glass

salt -to taste

OIl-1 tbs

Method

Heat pan.Add water and boil.Also add a tsp of oil and salt .Whenit boils lower the flame to minimum and add the flour to the water mixing continuosly.Keep stiring to make a smooth and soft dough.Remove from flame  when the dough is soft.Now make small balls of the dough and roll out  likelchapathis.Heat pan and place the pathiris on it .Dont use oil .Once both sides are done.Serve. It can be served with Kozhi curry.

Avial

Ingredients

3/4 kg Vegetables

1/2 teaspoon Turmeric powder

1/2 teaspoon Red chilli powder  

6-8 nos. Green chillies  

2 large Onions  

1 cup Grated coconut  

1 tablespoon Tamarind paste

2 tablespoons Oil  

5-6 nos. Curry leaves

Method

Vegetables:Drumsticks, Brinjals, Yam, String beans, Raw banana, Ash gourd, Ridge gourd.
Peel and cube the vegetables. Slightly boil the drum sticks with salt. Grind the coconut to a fine paste.
Boil some water and add cubed vegetables to it. Add the red chilli and turmeric powders. When the vegetables are almost cooked add green chillies and salt. Add the tamarind extract and coconut paste. Simmer on a low flame for 15 minutes.
Heat oil in a small pan and add the curry leaves. When the leaves change colour pour over the cooked vegetables.
Serve hot with rice and pickle.

 

Meen varutharachathu

Ingredients

Mackerel or sardine – 1/2kg

Small onions – 100gm

Ginger – 1 inch

Garlic – 6 cloves

Coconut – 1 cup

Tamarind 3 pieces or 1 lemon size

Chilli powder – 2tbsp

Coriander powder – 3tbsp

Pepper powder- 1tsp

Fenugreek powder – 1tsp

Coconut oil – 1Tbsp

Salt

Curry leaves.

Method

Cut the fish into small pieces of 1 inch thickness. Soak the tamarind in water. Marinate the fish with turmeric and salt and keep aside. Take a pan and add 1 tsp coconut oil. Add the scraped coconut and fry. When it is dry add the small onions and continue to fry. Fry till the coconut has a dark brown color. Take care not to burn it. Add the chilli and coriander powder and fry some more. Turn off the stove and add the garlic and ginger. Allow the mixture to cool. Grind to a fine paste in a mixie with water. Take a vessel, add the paste, tamarind and water. Bring to boil on a high flame. Add salt. Reduce the flame and add the fish pieces. Cook covered. After 5minutes add the pepper powder and cook uncovered on high flame for 3 minutes. Reduce the flame and add 1 tbsp of coconut oil and the curry leaves. Give the vessel a turn and off the flame. Add the fenugreek powder, and keep covered on the ot stove for 10 minutes. Give the vessel a shake after that and keep covered.

Chemmeen Achar

Ingredients

Prawn- cleaned 1 kg.

Green Chillies- Medium sized 10 nos, cut into small rounds

Vinegar-2 cups

Chilli powder- 2 tsp

Onion-Nicely choped 150g

Ginger- 30gg, chopped

Gingilly oil- for necessary frying

Garlic-30g( as to your taste), chopped

Salt-to tasteCurry leaves

Method

Cook prawns in minimum water mixed with three tsps of vinegar and salt, remove all the remaining water and keep aside. Heat oil, saute onion,ginger,garlic,green chillies,curry leaves. Add salt and chilly powder. Add remaining vinegar in a low flame. Stirr in the cooked prawns and cook in a low flame for 5-10 minutes

 

Karikku Mathuram

Ingredients

Tender coconut pulp    -  from 4nos

Condensed milk         – 1/2tin

Sugar                  - 2tbsp

Gelatin                - 1/2 tsp

Milk                   – 5 tbsp

Casewnuts, finely chopped- to decorate

Method

Beat tender coconut pulp with sugar till it is soft. Mix milk and condensed milk,warm it and keep aside. Dissolve Gelatin in  1 tbsp of hot milk and add to the warm milk mix. Stirr in the beaten coconut pulp, and mix thoroughly. Pour into a fine mould and keep in freezer for 6 hours. Then remove from freezer and store in the lower compartment. Serve decorated with chopped nuts.

 

 

 

About the Author

Ms. G. Jeyalakshmi is an experienced Chef with 16 years of Teaching Experiece and about 2 years in the industry. She is presently Heading the team of Faculty members in Catering Science and Hotel Management Department in RVS College of Arts and Science, Coimbatore, India.

High Voltage Cooking Palm Seeds

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