BM #128 Week 3 Day 3 - 


I have been posting Tamil recipes from March 2021 alphabetically with 3 recipes every month. Owing to Covid, we started it late this year.

I present a recap of all the recipes I had posted in this series. There were some challenging letters where I had to take exemption. For example, I couldn't find any Tamil recipe with the letter 'X', so I used the adjective Xtra as the starting word. But such bending of the rules was permitted by Srivalli. :)

Akkaravadisal



Beans Poricha Kootu



Chow Chow Poriyal



Drumstick Kuzhambu



Ellu Thuvaiyal



Flax Seed Paruppu Podi



Gothsu



Hotel Style Tiffin Sambar



Inji Kuzhambu



Javvarisi Thengai Pal Payasam



Keerai Molagootal



Lemon Rasam With Sambar Powder



Milagu Puliyodarai



Nilgiris Vegetable Kurma



Onion Kosu



Poondu Puli Kuzhambu



Quinoa-Kuthiraivali Adai



Ragi Rava Dosai



Sorrakai Paal Kootu



Thakkalikkai Kootu



Ulundhu Chutney ~ Urad Dal Chutney



Vethalai Rasam ~ Betel Leaves Rasam



Wheat Rava Sweet Pongal



Xtra Nutritious Moong Dal Sundal



Yelumichai Sadam ~ Lemon Rice



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Posted by Harini R on Saturday, November 27, 2021


BM #128 Week 3 Day 2 - 

With the last letter of the alphabet, I complete the A-Z series with dishes from the Tamil Cuisine. Zucchini came handy when I had to pick a dish with Z and this kootu takes a place on our dining table.

Keep an eye out for the recap of the whole series.

Ingredients - 

Toor Dal / Moong Dal 1/2 cup
Zucchini, cubed 2 cups
Green Chilies 3-4 nos, finely chopped
Salt, Turmeric as needed
Lemon Juice as needed
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Red chili 1, Curry leaves few, Asafotida 1/4 tsp)
To Grind - 
Onion, cubed 1/4 cup
Coconut, grated 2 Tbsp
Peppercorns 1/4 tsp
Cumin seeds 1/2 tsp
Coriander Seeds 1 tsp



Method Of Preparation -

Wash and boil the Toor Dal (or Moong Dal) and set it aside.

Make a paste of onions, coconut, peppercorns, coriander seeds and cumin seeds. Set aside.

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop, add the paste from step 2 and allow the paste to cook until the raw smell of the onions disappears.

Add in the cubed zucchini, salt, turmeric and chopped green chilies. Add about a cup of water allowing the zucchini to become tender.

Add in the cooked dal and adjust the flavors if needed. Let the kootu come to a boil.

Remove from heat and squeeze some lemon juice.

Serve it with rice/millet as part of a meal.

BMLogo

Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Thursday, November 18, 2021


BM #128 Week 3 Day 1 - 

This week I shall conclude the A-Z series of recipes in which I have been showcasing dishes from the Tamil Cuisine for the past few months. In that sequence I am presenting the humble Lemon Rice which is prepared almost the same way in many South Indian homes (with minor tweaks here and there).

I have used the word Yelumichai instead of the standard Elumichai to satisfy the starting letter clause for this recipe. It should be a Y.

Ingredients - 

Rice 1 cup
Peanuts 1 tablespoon each
Turmeric 1/8 tsp
Ginger, grated 1/2 tsp
Salt, Green Chillies as needed
Lemon Juice as needed
Coriander leaves for garnish
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Red Chillies 1, Curry leaves few, Asafotida a pinch)


Method Of Preparation -

Wash and cook rice in your preferred method making sure the rice is not mushy. Spread the rice in a wide platter allowing it to cool.

In a pan, heat oil and the rest of the seasoning ingredients and peanuts. After the mustard seeds crackle and the dals brown, reduce heat.

Add in the green chillies and grated ginger. Saute them and sprinkle turmeric and salt. Remove from heat.

Pour the mixture onto the cooked rice, sprinkle lemon juice and mix well.

Garnish with coriander leaves. Serve it as part of a meal. It is also a perfect dish to offer to the Lord.

BMLogo

Preparation Time 30 minutes
Makes 3 cups

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Posted by Harini R on Wednesday, November 17, 2021


BM #128 Week 2 Day 3 - 

Today's recipe is from the state of West Bengal. It is a spicy medley of potato, tomato and sliced cabbage.

I made this sabji as part of a Bengali Niramish thali I cooked up a while back.


This Bengali Niramish thali features 1.Potol Bhaja (Parwal Fry), 2.Paneer Dalna, 3.Bandhakopir Ghonto (Cabbage Sabji), 4.Aloo Posto (Potatoes cooked in Poppy paste), 5.Cholar Dal,6.Papad, 7.Rice, 8.Mishti Tomato Chatni, 9.Kumro Bhaja (Pumpkin Fry), 10.Sandesh

Recipe Source here
Ingredients - 

Cabbage thinly sliced 1.5 cups
Potato washed, peeled and cubed 1/2 cup
Tomatoes chopped 1/2 cup
Salt and Turmeric as needed
Sugar 1/2 tsp
Seasoning (Oil 1 Tbsp, Bay leaf 1, Red Chili 1 , Cumin Seeds 1/2 tsp, Cinnamon 1/2 inch piece, Cloves 2, Cardamom 2 pods)
Spice Mix- 
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chili Powder 1/4 tsp (or as needed)
Ginger-Green Chili paste 1 tsp (or as needed)



Method Of Preparation -

In a heated pan, add oil and the rest of the seasoning. Sprinkle turmeric and mix well. Add the potatoes and saute until they are cooked through and golden brown. 

Add the tomatoes and allow them to cook and become mushy.

In a mixing bowl, add all the ingredients listed under 'Spice Mix' and add 1/4 cup of water and mix well.

Add the spice mixture and salt into the cooked potatoes and mix well. Sprinkle sugar as well.

Add in the sliced cabbage and toss well so that the spice is evenly coated on all of the sliced cabbage.

Cover with a lid and allow the cabbage to absorb the flavors and cook through.

Remove the lid and adjust the flavors if needed and remove from heat.

Serve warm with rice /roti or as part of a meal.


BMLogo

Preparation Time 25 minutes
Serves 5-6

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Posted by Harini R on Friday, November 12, 2021


BM #128 Week 2 Day 2 - 

Today's recipe is from the state of Rajasthan. I have tried different version of papad ki sabji and this is the very basic of them all. I will definitely post another version of this tasty and simple sabji very soon. 

This works well with rice and specially when you run out of vegetables. Since it comes from the desert state, the ingredients are all  pantry staples and can be whipped up in a jiffy.

Here is the Rajasthani Thali I had posted a while back.  


Here in the Rajasthani thali we have 1.Lahsun ki Chutney, 2.Boondi - Kakdi Raitha, 3.Gatte Ki Sabji, 4.Kala Chane Ki Kadhi, 5. Sabz Jaipuri, 6.Papad Ki Sabji, 7.Dal Tadka, 8.Rice, 9.Poori, 10.Phulka, 11.Tawa Pudi, 12.Chaas, 13.Moong dal Vada, 14.Churma Laddu, 15. Onion-Tomato Salad.

Recipe Source here
Ingredients - 

Papad 5-6 (I used 3 inch urad papads)
Turmeric 1/4 tsp
Dhania Powder 3/4 tsp
Cumin Powder 1/2 tsp
Red Chili Powder as needed
Salt as needed
Water 1 cup
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida 1 pinch and Curry leaves few)



Method Of Preparation -

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, reduce the heat.

Add turmeric, red chili powder, dhania powder, jeera powder, salt and saute for a few seconds.

Pour water into the spices and allow the water to come to a boil.

Tear the papad into small bits and add into the boiling water.

Cover and let it cook for a couple of minutes.

Remove from heat and serve with roti or rice.


BMLogo

Preparation Time 15 minutes
Makes 1 cup

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Posted by Harini R on Thursday, November 11, 2021


BM #128 Week 2 Day 1 - 

This week I shall showcase some regional recipes from three different states. Today it is this delicious and super comforting Kadhi from the state of Gujarat.

I had cooked this Kadhi as part of a Gujarati Thali a while back.


1.Gujarati Kadhi
2.Khatti Meethi Dal
3.Mag - Gujarati Moong Beans
4.Beet Nu Raito
5.Doodh Pak
6.Steamed Rice
7.Dhokla
8.Methi Na Gota
9.Papad
10.Batata Tamata Nu Shaak
11.Bhinda nu Bharela Shaak
12.Roti
13.Poori
14.Khatta Chutney
15.Green Chutney


Recipe Source here
Ingredients - 

Chickpea Flour / Besan 1 Tbsp
Beaten Yogurt 1 cup
Salt and Sugar as needed
Ginger-Green Chili Paste 1 tsp (or to taste)
Coriander leaves finely chopped for garnish
Seasoning (Ghee 1 2 tsp, Cumin seeds 1/2 tsp, Fenugreek seeds 1/2 tsp, Clove 1, Cinnamon 1/2 inch piece, Hing 2 pinches, Curry leaves few)



Method Of Preparation -

Blend the chickpea flour in the beaten yogurt adding as much water as needed to make a thin mixture.

Mix in the ginger-green chili paste, salt and sugar. Let the mixture come to boil while mixing it continuously.

Reduce the heat and in another pan prepare the seasoning.
Heat ghee and add the rest of the seasoning ingredients listed in order. After the cumin seeds are brown add this seasoning to the simmering kadhi.

Let it cook for a few more minutes. Remove from heat and serve with rice or khichdi.


BMLogo



Preparation Time 20 minutes
Serves 4-5

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Posted by Harini R on Wednesday, November 10, 2021


BM #127 Week 3 Day 3 - 

Today's recipe had to start with the letter 'X' and so I had to use the word Xtra to add in front of the humble moong dal sundal.

This is one of the most popular Sundal (aka salad) recipes from the state of Tamil Nadu. Many communities make this as part of Navratri celebrations. This is a perfect dish to offer to the Lord.



Recipe Source here 
Ingredients -
 
Moong Dal 1 cup
Coconut grated 1/2 cup
Salt, Green chilies as needed
Lemon Juice 2 tsp or as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Red chili 1-2, Asafotida, Curry leaves few)


Method Of Preparation -

In a heated pan add about 5-6 cups of water and allow it to come to a boil.

Wash moong dal and add it to boiling water.

Add salt to the cooking dal and let it cook until it is just about cooked through. It takes about 7-8 minutes on medium heat.

Drain the cooked dal in a colander and keep aside.

In a heated pan, add oil and mustard seeds and after they crackle, add red chili, green chili and asafotida. 

Add the cooked dal and grated coconut and mix it well.

After about 2-3 minutes, remove from heat and squeeze some lemon juice. Mix well and serve.

BMLogo


Preparation Time 20-25 minutes
Makes 1.5 cups

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