CABBAGE THORAN

Cabbage thoran is made with cabbage as main ingredient which is served as a side dish.  It is a very simple preparation and hardly takes 5 minutes to cook.  Add coarsely ground coconut with red chilli and cumin seeds, a lovely dish for chapati, side dish for sambar, rasam rice.

Let us look at the recipe now

TOMATO THAYIR KICHADI, TOMATO CURD KICHADI, TOMATO CURD RAITA

Tomato kichadi   is prepared with tomato,  curd  and coconut.    It is a simple dish and the feast is incomplete with this dish.  This is a nice combo with molagootal rice too.  I love to eat this dish with plain steaming rice,  papad and vadu mangai or mango pickle. avakkai pickle.  It can also be served with roti  and any other rice varieties too.

tomato thayir pachadi

watch youtube: tomato pachadi, kichadi

TAMIL NEW YEAR RECIPES, VISHU RECIPES

As per the Calendar which is given by our Guruji (Vadyar), the Tamil New Year begins on 14th March 2014.  As per the Malayalam Calendar, Vishu is on 15th April 2014.  We celebrate both hence both the days are important to us.  Since we do not have holiday on 15th, we will be celbrating it on 14th itself being a holiday.

WE WISH ALL OUR VIEWERS, WELL WISHERS, FAMILY MEMBERS
A VERY HAPPY NEW YEAR AND HAPPY VISHU
MAY ALL WE BE BLESSED with health, wealth and peace.

Since a sumptuous meal will be prepared and all the family members will be together on this day to celebrate, here are some recipes for you.

TAMIL NEW YEAR RECIPES / VISHU RECIPES

konnapoo, kanikonna

AN IMPORTANT RECIPE

kanji and venni

PAYASAM, KHEER

Paal payasam
Paruppu pradhaman
jackfruit payasam
Idichu pizhinja paysam, chadhachadayam

RASAM

neem flower rasam, vepampoo rasam
tomato rasam

OTHERS

sambar
kaalan
olan
avial
vendakka kichadi, bhindi raita
tomato kichadi
neem flower pachadi, vepampoo pachadi
mabazha pachadi
avarakka poriyal or thoran
idichakka thoran, tender jackfruit thoran
kootu curry


PICKLES

pui inji
mango thoku
nellikka achar, nellikka upplilitathu
vadukapuli narthanga uppilitathu
instant mango pickle
kaduku manga, tender mango pickle, vadu mangai

FRIED VARIETIES

Parippu vada
banana chips,kaya varuthathu
sarkaravaratti upperi
Pappadam
Pazham

IDICHAKKA THORAN, TENDER JACKFRUIT SUBZI, VISHU RECIPES

Idichakka Thoran or Tender Jackfruit Thoran is a seasonal dish as the Tender  jackfruit is available from  February-March till  April.  Every Kerala house will have jackfruit and mango tree at the backyard.  When the season starts, everyone will be preparing this dish to be served with Sambar rice, Rasam rice etc.

I remember my mother making this.  She will cut the jackfuit  into big chunks and boil with salt and turmeric powder.  when it cools down, she will ask me to pound the same  in the ammikkal. Ammikkal is a flat stone with kuzhavi (see the picture at the bottom), the olden days grinding stone.   During childhood,it was fun doing this job.

Cutting the jackfruit is real pain as it oozes out the white gums  (latex) which is quite sticky.  It will get stuck to the knife as well as in your hand hence we have to apply oil on  our palm and  the knife before starting this process.  It can be removed by applying oil on your hand but in the knife, after applying oil, just heat it up little bit, bubbling gums can be removed with a paper.   Another way is to apply detergent after oil wash and then wipe with paper towel.

Normally, in Kerala, while preparing this dish, they add garlic and onion too, but in our home, we do not use this.

TOMATO RASAM, INSTANT TOMATO RASAM

Rasam can be made using various methods.  Here I am presenting a simple rasam without any dal and tamarind.  This goes well with plain rice, vada etc.  You can also serve this as an appetizer.  watch youtube: tomato rasam

Now let us look at the recipe now:

PANHA THANDAI

Thandai is made during holi. aam ka panha is made during summer when you get lots of raw mangoes.  Since I had some stock of thandai syrup in fridge, I thought of mixing the aam ka panha   and thandai.  But the panha is bit sour, if you add milk, it is likely to curdle so thought of adding coconut milk and made it.  It was very tasty but important factor in this recipe is  MUST SERVE THE SAME IMMEDIATELY WITH ICE CUBES.  DO NOT KEEP IT IN FRIDGE AFTER MAKING IT AS IT IS LIKELY TO BECOME SOUR IN TASTE.

But we all enjoyed it.  Hope you will also like this.  watch youtube: panha thandai

MAKAI ADAI, MAKAI LENTIL CREPE

Like the normal adai, we make, I tried with Makai.  I had some broken makai with me and wanted to make something for the evening snack.  Thought of using this makai with some rice, tur dal and urid dal and turned out to be tasty.

I served this with Kodukapuli thogayal and was an awesome combination.

Let us look at the recipe now:

Makai adai 

KANDA KAIRI, SPICED MANGO WITH ONION

Kanda kairi or spiced mango with onion is a lovely instant pickle.  This recipe was shared with me by Anjali,my friend, neighbour.  When we had some kairi (raw mango) with us, she told me we make this dish and serve it in the afternoon.  If some one comes from out during the summer season, and served this for lunch, it refreshes your  mind and body as it is having the cooling effect.

Instantly, I made this and gave her to taste it and was awesome.  Though it was made 10 days back, could not post it due to hectic schedule.  I want to share this as this is season of mangoes, pickles etc. so you must not miss the opportunity to taste this recipe.

Kanda kairi is made out of raw mangoes, onion and jaggery with chilli powder without oil.

Actually, I wanted to post this as my 500th post.  But when I made panchamrutam for neivedyam, I thought I will post that as my 500th Post.

kanda kairi

kanda kairi

PANCHAMRUTAM

Hi viewers,

I have the pleasure in posting my 500th post today.  It has been a nice blogging journey since 5th May 2013 and still 23 days more  to celebrate  the blogs First Birthday.

The journey began with the support of Ms Dahlia Twinkle and Kavery Venkatesh and of course with my dear hubsand, son, daughter and my lovely neighbours as judges.  A Big thanks to all of them for the support, suggestions, criticism, advise etc. etc.

A BIG SPECIAL THANKS TO ALL MY VIEWERS  specially  for their suggestions/comments and support without which the journey would have been incomplete.

I started my recipe with the King of fruit Mango and posting the 500th post also with a fruit recipe.

Panchamrutam is made normally for the neivedyam.  It is also used for abhishekam of gods in the temple.  A simple and easy preparation with fully ripe bananas along with some khajur, kalkandu, elaichi powder, jaggery,  it is awesome.  my children loves this to eat as it is chilled minus certain fruits added in it  if it is brought from the temple after the pradosha pooja.  I make this for them in a simple manner but you can add other fruits, if you wish.

Panchamrutham

PULIYARILA MORU

Puliyarila (Oxalis corniculata), an Indian ayurvedic herb is used for ayurvedic medicines.  It has properties like diuretic and refrigerant.  It isused treating disorders of liver and digestive problems.  This has got the  power to prevent certain cancerous growth.  The leaf pulp is applied over insect bites and burns.  It has also got antibacterial properties.  This plant is also known as yellow sorrel.

During my childhood, my mother used to make " moru" with this and used to give us for our stomach related problems.  It is grown wild where there is water always especially under the coconut tree, garden area etc. It has got small yellow flowers and the fruit looks like bhindi.    If you touch the fruit when it is fully grown with wet hand, it breaks and the seeds are spread all over.  The taste is  sour like tamarind.

puliyarila moru Youtube