BROWN RICE TENDER COCONUT KHEER

Today is the Tamil New year and tomorrow Vishu.  Wishing all viewers, friends and relatives a Very Happy New Year and Vishu.

Today, I prepared this kheer and was liked by everyone.  I was bored of cooking the normal kheer and want to cook something different.  I had made the Kanji and Venni  today which is made for the Vishu.  I was also having the tender coconut pulp after making the Mango tender coconut drink, so thought of combining these two things and making the kheer out of it.

Today I was having holiday, I thought of making it today itself as I have to hurry up tomorrow and may not be in a position to cook everything.



Enjoy the different variety of kheer.

CLUSTER BEANS WATLI DAL

I have already posted watli dali recipe in my blog.  Watli dal is basically prepared with chana dal, bengal gram, kadala paruppu.  I  had olnly 50 gms of cluster beans with me ( no one eats at home) only I eat, I was thinking what to do with such small quantity.  Hence thought of making it as watli dal.

It goes well with plain rice, chapati.   watch youtube: cluster beans watli dal

STUFFED CHILLI BHAJIA

Since so many days I wanted to post this recipe but some how I could not do it.  My son is very fond of chilli bhaji, as soon as I make it, the plate will be empty.  So I never got a chance to click the photographs and posting the recipe got delayed for want of photograph.

The chillies were lying in the fridge since past one week and yesterday night only, I could make this and clicked the photographs.

After making the same, I also got the chance to click the photograph but also taste it leisurely and I loved it.  The potato filling which I made was awesome as per my judges.

For making this bhajia, we need bhavnagiri mirchi.   The stuffing has to be perfect for the taste of this bhajia and with sweet, green chutney, curd with little sugar, chaat masala, roasted cumin powder makes this more tasty.

 with sev, and chutneys

with sace

MANGO TENDER COCONUT DRINK

The heat is on and want to only drink something cold and not to eat.  that is the way of life now of our children during summer.  I always give them tender coconut right from February to May to keep the body cool through out the summer.

The king of fruit is available during summer plenty raw or ripe.  we make aam ka panha with raw mangoes.  mango milk shake with the ripe mango, ice cream, pachadi etc.  I had tender coconut and mango with me so thought of making a drink our of it.

Serve chilled this, you will love it.

mango tender coconut drink

watch youtube: mango tender coconut drink

VAZHAKA THORAN, RAW BANANA DRY SUBZI, PLANTAIN THORAN

Thoran or poriyal  a dry subzi is made as an accompaniment for sambar rice, rasam rice, morukootan rice etc.  Very simple and easy preparation with any one of the vegetables with some freshly grated coconut is awesome to have it with chapati too.

I have already posted avarakka poriyal.

watch youtube: vazhakai thoran, raw banana dry subzi

CORIANDER RASAM

Rasam is served hot with plain rice during feasts.  Normal days also, we make rasam at home. there are varieties of rasams viz. kulith rasam, tomato rasam, vepampoo rasam, milagu rasam, beetroot tomato saar etc.  

Coriander rasam is a made with the stems of coriander and is a best out of waste dish.  Normally, after removing the leaves of coriander, we simply throw this.  But some people when they make rasam, they just crush and put the stems in the rasam.

I thought of making use of it and the rasam turned out to be very good.  This can be served as an appetizer and with rice too.

Coriander rasam

WATCH YOUTUBE: coriander rasam    coriander rasam

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.