IDIYAPPAM (VADUMANGA FLAVOURED)

Idiyappam is a Kerala Special breakfast dish  served with  coconut milk  based stew prepared with potato, carrot, beans etc.  It is also served with coconut milk with sugar.  My mother in law makes morukootan and fry the applam to serve along with it.  

Is is basically prepared with the rice flour.  Tamilians  grind the rice, cook it, make balls out of it, steam it  and then pass through the sevai nazhi and is known as sevai.   They make thengai sevai (coconut sevai), Limbu sevai, etc.   I have made few varieties of it  kothamalli sevai  Though it is a tedious process, and call it as idiyappam or sevai,  the end result is YUMMY.

idiyappam 1, idiyappam 2

CORN MEAL PITLA

Pitla is made by Maharashtrains with chickpea flour and served along with Bhakriand rice too.  It is a staple food of farmers, very easy to make and tasty too.  I tried this with corn meal and served with Ven pongal.

I started liking this dish when my colleagues started sharing it during lunch time.  The pitla becomes thick when it becomes cool hence you must add water accordingly if you want bit watery. Junka is also served with bhakri.  It is a dry version with chick pea flour.

MALAYALAM ENGLISH GLOSSARY OF SOME COMMON VEGETABLES AND HERBS

MALAYALAM ENGLISH GLOSSARY OF SOME COMMON VEGETABLES AND HERBS

• Ulli – Onion
• Savola – Big Onion
• Kunjulli – Shallots (Pearl Onions)
• Uralakizhangu – Potato
• Thakkali – Tomato
• Vendakka – Okra (Ladies Finger)
• Vazhuthananga – Eggplant, Brinjal, Aubergine
• Pavakka (Kaipakka) – Bitter Gourd, Bitter Melon
• Muringakka – Drumstick
• Payru – Beans
• Cheera – Spinach
• Muttakoos – Cabbage
• Mathanga – Pumpkin
• Kumbalanga – Ash Gourd, White Gourd, Winter Melon
  
• Peechinga – Ridge Gourd
• Kovakka – Ivy Gourd
• Velarikka – Yellow Cucumber, Indian Cucumber
  
• Padavalanga – Snake Gourd
• Churakka – Bottle Gourd
• Bangalore Kathrikka/ Sheema Kathrikka/ Chow Chow – Chayote Squash
  
• Mathura Kizhangu – Sweet Potato
• Inji – Ginger
• Manjal – Turmeric
• Mulaku – Chilly
• Velluthulli – Garlic
• Chenna – Yam, elephant foot
• Chembu – Colocasia / Taro / Arbi
• Koorka – Chinese Potato
• Kappa – Yuca / Tapioca
• Koova – Arrow Root
• Parippu – Lentil /Dal
• Kadala Parippu – Bengal Gram Dal
• Cheru Payru Parippu (Moong Dal)- Green Gram Dal
• Tuvara Parippu (Toor Dal)- Yellow Split Peas/Yellow Pigeon Peas
• Chuvana Parippu (Masoor Dal) – Red Gram Dal
• Uzhunnu Parippu (Urad Dal) –  Black Gram Dal/Black Beluga Lentils
• Cheru Payru – Whole Green Gram
• Kadala – Bengal Gram/ChickPeas/Garbanzo Beans/Kabuli chana
• Mudira – Horse gram

PALAK PULAO

During winter you get almost all the vegetables specially the fresh leafy vegetables.  I always prefer to make the leafy subzi  very simple without much spices and have it with curd rice.  

Spinach / palak is rich in folic acid, iron, zinc and antioxidant.   Spinach is packed with nutrients like antioxidants, Vitamins, omega 3 fatty acids and folic acid which are great for your heart. These nutrients will improve the blood flow in your body and prevent your arteries from getting blocked due to bad cholesterol.

Spinach has a very low glycaemic index, which makes it an excellent option for diabetics since it helps stabilize blood glucose levels. It is good for preventing diabetes too by preventing the dysfunction of beta cells that produce insulin. 

Spinach is rich in fibre which helps cure constipation. It also has other properties which helps cleanse, rebuild and renew your intestinal tract.

KOORKA MEZHUKUPURATTI

Koorka is also known as seemakizhangu, chivakizhangu in malayalam, chinese potato in english, siru kizhangu in tamil and sambrali in kannada.  It is grown in Kerala, Tamilnadu, Karnataka, Sri Lanka, Malyasia, Indonesia and Thailand.

It is a seasonal tuber with hairy, muddy and cleaning is a difficult task.  It has got a unique flavour and taste hence I prefer to cook it with minimum spices so that the taste, aroma is not overpowered by the spices.  In fact I prefer to make the meuzhukupuratti with coconut oil and serve with sambar rice or rasam rice.  You can make various dishes out of it viz. molagootal, kootu, stir fry or can deep fry and add masalas like we prepare the dishes with the normal potatoes. slice it and fry like chips and then add chillipowder and salt in it or with black pepper powder.

You can either pressure cook and peel off the skin or put it in a sack and beat it against a rough surface for 5-6 times, most of the peel comes out then put it in water and start removing the remaining peel with the backside of the knife.  Though it is difficult to clean this vegetable as it is time consuming,  the end product is YUM and it is worth the hard work.  The leaves somewhat looks like mint leaves and got a peculiar smell when we remove the kizhangu from the earth.

The koorka kizhangu is the most important ingredient during sankrant and pongal.  While making Ven pongal my Mom in law used to put 4-5 kizhangu in the rice.

Let us look at the recipe now:

BABY CORN DAL

Baby corn dal is a simple preparation with minimum ingredients and spices which can be served with rice and roti too.  Simple and easy to prepare, good for health.  You can use moongdal, masoor dal or tur dal of your choice.  I used the masoor dal.

Let us look at the recipe now:

Ingredients:

5-6  baby corns finely chopped
1/2 cup masoor dal
1 tsp sambar powder
1 onion finely chopped
turmeric powder
salt
2 tsp ghee

tempering:

1 tsp mustard seeds
few curry leaves
a pinch of hing powder

Method:

wash soak the massoor dal in water for 30 minutes. this helps in cooking the dal very fast.
chop the baby corns finely.
heat ghee in kadai, add the mustard seeds when it splutters,add the curry leaves, hing powder, chopped onion and saute till onion is transparent.
add the chopped corns and saute for 5 minutes.
transfer the same into a vessel or directly to the cooker.  
add the dal with sufficient water, turmeric powder, salt and pressure cook the same for one whistle in high flame and reduce the flame and cook till you get the second whistle.
allow to cool,  add the sambar powder, mix well and bring to boil.
garnish with chopped coriander.  if you want, can add a teaspoon of lime juice.
serve hot with chapati, roti, phulka, rice etc.
allow to cool

BHOGHICHI BHAJI

Bhogi is celebrated a day before Sankrant.  Most of the vegetables are available during winter and we make use of the same by preparing a mixed veg  subzi with seasame seeds and peanuts.  It is very tasty and goes well with rice, phulka, Bhakri  etc.

Til or sesame seed  is very hot whereas sesame oil is cold.  Seasme is used during winter so that the body is kept warm.  Hence this is used during winter.

Let us look at the recipe now:

Ingredients:

2 cups vegetables (green peas, surti papdi, papdi, carrot, beans, colacasia, potato, purple yam, drumstick etc)
2 tbsp roasted peanut powder
2 tbsp roasted  sesame seed powder
1 tbsp seasme seed roasted
2 tbsp oil
a small piece of jaggery
1 tsp raisins (optional)
1 tsp red chilli powder (adjust according to your requirement)
1 tsp coriander powder
1 tsp garam masala (optional)
1/2 tsp cumin seeds
1 or 2 green chilli slit
1/4 tsp turmeric powder
salt

Method:

Make a paste of sesame seed powder and peanut powder
heat oil in kadai, add the cumin seeds, allow to sizzle
add the peanut sesame paste, saute for a minute
add the dry masala powders, saute for a minute
add water and  the hard vegetables   which take time to cook
add turmeric powder, cover and cook till the vegetables are half cooked.
add rest of the vegetables, green chilli, salt, turmeric powder, cover and cook till the all the veggies are cooked. add jaggery.
adjust water consistency according to your requirement.

served hot with bhakri, phulka and rice too.

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Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.

Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.

After its powdered down, add few tsp of water and again pulse to make in to fine paste.

Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.

Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.

Add dry spices, mix and again cook for 2 minutes.

Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.

After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.

Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.

Garnish with finely chopped coriander leaves and sesame seeds.

Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

Regional Recipes

• Maharashtrian Recipes
• Mughalai Recipes
• Punjabi Recipes
• Italian Recipes

new additions

• Creamy Carrot Soup
• Amla Chutney
• Carrot and Beet Juice
• Tilgul vadi
• Bhogichi Bhaji
• Eggless Vanilla Cupcake
• Tilachi Chutney
• Tilgul Poli
• Homemade Penne Pasta
• Rava Toast
• Aloo Kulcha
• Icing Sugar
• Lal Math Dal
• Corn and Spinach Sandwich
• Sev Tameta nu Shak
• Soya and beet cutlet
• Garlic Bread
• Eggless Chocolate Mousse
• How to make Whipped Cream at home?
• Peanut Chikki
• Hot Chocolate
• Til Ladoo

Home > Veg >   Bhogichi Bhaji

Bhogichi Bhaji

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

Regional Recipes

• Maharashtrian Recipes
• Mughalai Recipes
• Punjabi Recipes
• Italian Recipes

new additions

• Creamy Carrot Soup
• Amla Chutney
• Carrot and Beet Juice
• Tilgul vadi
• Bhogichi Bhaji
• Eggless Vanilla Cupcake
• Tilachi Chutney
• Tilgul Poli
• Homemade Penne Pasta
• Rava Toast
• Aloo Kulcha
• Icing Sugar
• Lal Math Dal
• Corn and Spinach Sandwich
• Sev Tameta nu Shak
• Soya and beet cutlet
• Garlic Bread
• Eggless Chocolate Mousse
• How to make Whipped Cream at home?
• Peanut Chikki
• Hot Chocolate
• Til Ladoo

Home > Veg >   Bhogichi Bhaji

Bhogichi Bhaji

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

Regional Recipes

• Maharashtrian Recipes
• Mughalai Recipes
• Punjabi Recipes
• Italian Recipes

new additions

• Creamy Carrot Soup
• Amla Chutney
• Carrot and Beet Juice
• Tilgul vadi
• Bhogichi Bhaji
• Eggless Vanilla Cupcake
• Tilachi Chutney
• Tilgul Poli
• Homemade Penne Pasta
• Rava Toast
• Aloo Kulcha
• Icing Sugar
• Lal Math Dal
• Corn and Spinach Sandwich
• Sev Tameta nu Shak
• Soya and beet cutlet
• Garlic Bread
• Eggless Chocolate Mousse
• How to make Whipped Cream at home?
• Peanut Chikki
• Hot Chocolate
• Til Ladoo

Home > Veg >   Bhogichi Bhaji

Bhogichi Bhaji

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

Regional Recipes

• Maharashtrian Recipes
• Mughalai Recipes
• Punjabi Recipes
• Italian Recipes

new additions

• Creamy Carrot Soup
• Amla Chutney
• Carrot and Beet Juice
• Tilgul vadi
• Bhogichi Bhaji
• Eggless Vanilla Cupcake
• Tilachi Chutney
• Tilgul Poli
• Homemade Penne Pasta
• Rava Toast
• Aloo Kulcha
• Icing Sugar
• Lal Math Dal
• Corn and Spinach Sandwich
• Sev Tameta nu Shak
• Soya and beet cutlet
• Garlic Bread
• Eggless Chocolate Mousse
• How to make Whipped Cream at home?
• Peanut Chikki
• Hot Chocolate
• Til Ladoo

Home > Veg >   Bhogichi Bhaji

Bhogichi Bhaji

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

• 2 tbsp Oil
• 2 + 1 tbsp Sesame Seeds
• 2 tbsp Roasted Peanut Powder
• 1 tsp Cumin Seeds
• 1 1/2 tsp Red Chilli powder
• 1 tsp Garam Masala
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 Potato peeled and cubed
• 1/4 cup Carrot cubed in small pieces
• 1/4 cup Lima Beans / Pavta
• 4 to 5 Drumsticks
• 1/4 cup diced Green Pepper
• 1/4 cup fresh or Frozen Peas
• 1/4 cup Green Beans
• 1 tbsp Jaggery
• Salt to taste
• 2 Green Chiilies
• 1 tbsp Raisins
   

Method

• Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
• Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
• After its powdered down, add few tsp of water and again pulse to make in to fine paste.
• Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
• Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
• Add dry spices, mix and again cook for 2 minutes.
• Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
• After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
• Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
• Garnish with finely chopped coriander leaves and sesame seeds.
• Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf

• tbsp Oil
• 2 + 1 tbsp Sesame Seeds
• 2 tbsp Roasted Peanut Powder
• 1 tsp Cumin Seeds
• 1 1/2 tsp Red Chilli powder
• 1 tsp Garam Masala
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 Potato peeled and cubed
• 1/4 cup Carrot cubed in small pieces
• 1/4 cup Lima Beans / Pavta
• 4 to 5 Drumsticks
• 1/4 cup diced Green Pepper
• 1/4 cup fresh or Frozen Peas
• 1/4 cup Green Beans
• 1 tbsp Jaggery
• Salt to taste
• 2 Green Chiilies
• 1 tbsp Raisins
   

Method

• Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
• Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
• After its powdered down, add few tsp of water and again pulse to make in to fine paste.
• Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
• Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
• Add dry spices, mix and again cook for 2 minutes.
• Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
• After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
• Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
• Garnish with finely chopped coriander leaves and sesame seeds.
• Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf

• tbsp Oil
• 2 + 1 tbsp Sesame Seeds
• 2 tbsp Roasted Peanut Powder
• 1 tsp Cumin Seeds
• 1 1/2 tsp Red Chilli powder
• 1 tsp Garam Masala
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 Potato peeled and cubed
• 1/4 cup Carrot cubed in small pieces
• 1/4 cup Lima Beans / Pavta
• 4 to 5 Drumsticks
• 1/4 cup diced Green Pepper
• 1/4 cup fresh or Frozen Peas
• 1/4 cup Green Beans
• 1 tbsp Jaggery
• Salt to taste
• 2 Green Chiilies
• 1 tbsp Raisins
   

Method

• Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
• Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
• After its powdered down, add few tsp of water and again pulse to make in to fine paste.
• Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
• Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
• Add dry spices, mix and again cook for 2 minutes.
• Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
• After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
• Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
• Garnish with finely chopped coriander leaves and sesame seeds.
• Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf

• tbsp Oil
• 2 + 1 tbsp Sesame Seeds
• 2 tbsp Roasted Peanut Powder
• 1 tsp Cumin Seeds
• 1 1/2 tsp Red Chilli powder
• 1 tsp Garam Masala
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 Potato peeled and cubed
• 1/4 cup Carrot cubed in small pieces
• 1/4 cup Lima Beans / Pavta
• 4 to 5 Drumsticks
• 1/4 cup diced Green Pepper
• 1/4 cup fresh or Frozen Peas
• 1/4 cup Green Beans
• 1 tbsp Jaggery
• Salt to taste
• 2 Green Chiilies
• 1 tbsp Raisins
   

Method

• Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
• Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
• After its powdered down, add few tsp of water and again pulse to make in to fine paste.
• Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
• Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
• Add dry spices, mix and again cook for 2 minutes.
• Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
• After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
• Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
• Garnish with finely chopped coriander leaves and sesame seeds.
• Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf

MANOHARAM, PARUPPU THENGAI

Manoharam murukku is also known as “Paruppu Thengai” is a traditional festive sweet.  This is frequently prepared in Southern part of India for most of the festivals and especially South Indian Weddings, is a must.

A Wonderful sweet that you will enjoy any time of the day.  My mother in law  prepares this  very often as it is my son's favourite.      When she used to prepare, I always used to help her out.  Since she is no more, the sweet was  forgotten as I never ventured to prepare this alone, though I used to tell everyone that my son reminds me of my mother in law for preparing the “Vella dosa”, Appalam Kuzhambu & Manoharam.

I never wrote the recipe in  my book but faintly remembered that she prepared the same with Besan i.e. kadala mavu or chick pea flour.  But when I searched in the net, everyone has adopted the thenkuzhal recipe which I was not willing to follow and was in search of the original recipe of my mother in law. 

Recently, my sister in law called up and the topic of Manoharam was discussed.  Then I checked with her and also with my mami and a friend of mine and the recipe of the three was similar.  Hence, I decided to try my hand on it and was successful in the first attempt.  But my son was very particular about it and he told me that the glaze and colour was not matching with “Thattima’s “  (Grandma) Manoharam.  Unfortunately, the jaggery which I had  was tasting bit salty.  Since I was trying it for the first time without my MOM in laws help, I prepared with a small quantity and was thrilled that it tasted awesome.

 

TIL GUL, TILACHI LADDU

Til gul or tilachi laddu or sesame seed laddu is made with black til and white til.  While black til laddu is we make only for "Shradh", white til laddu is made during winter specially for Makar Sankrant.  This is the speciality of Maharashtra.  While serving this laddu, it is said that "TIL GUL GHYA AANI GHOD GHOD BOLA" means have the laddu and be kind enough (speak sweetly).

I wanted to post the same before sankrant, hence made it today and the recipe is here for you to enjoy this laddu during the season.

It is made during winter because til is hot so also gud (jaggery), which will keep your body warm.

WISH YOU ALL AVERY HAPPY SANKRANT.

KNOL KHOL GREENS SUBZI, KOHLRABI GREENS SUBZI

Kohlrabi, also known as knol khol or German Turnip,  is a stout, round, tuberous vegetable.   we can make various dishes out of it.  The greens are also equally good to make subzi which I made today.  I love to eat the greens with curd rice especially. or  Kohlrabi tops, like turnip greens, are also very nutritious greens abundant in carotenes, vitamin-A, vitamin K, minerals, and B-complex group of vitamins.

The Kohlrabi root is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. Kohlrabi leaves are edible and can be used interchangeably with collards and kale.  Kohlrabi is an important part of the Kashmiri diet  and one of the most commonly cooked foods. It is prepared with its leaves and served with a light gravy and eaten with rice.