Steamed Rice Dumplings

Steamed Rice dumpling as a name might sound new and complicated.. But its our very own traditional dish called mudha kudumulu(In Telugu) or Pidi Kolukattai(In Tamil).

Its a super tasty and harmless food that you can consume without any restrictions. :)

Ingredients:

Raw rice - 1 cup
Bengal gram dhall - 1 tbl sp
Green gram dhall - 1 tbl sp
Coconut - 1 tblsp
Water - 2 1/2 cup
Salt - for taste

Method:

Soak the rice in water for 10 min, drain it and dry the rice on a clean cloth. Now powder it coarsely(Like rava).

Soak bengal gram dhall and green gram dhall in water for min 1 hour.

Dilute the powdered rice in a cup of water and keep it aside. Boil the remaining 1 1/2 cups of water and add the soaked dhalls, salt and the diluted rice mixture and blend well. Cook for ten min, till it becomes thick. Once done allow it to cool down for a while.

Now greese your hands with oil, and make lemon sized balls of the cooked mixutre and press them with your hand to flatten them slightly. Then place them on a well greased plate(you can use idly plate) and steam cook the balls for 20 min.

Steamed rice cakes are ready to eat. :)

It goes best with Urad dhall chutney or sugar.

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Cauliflower Sabzi and My Interview :)

Cauliflower is one of the most versatile vegetable that I like. Get one and you can make variety of dishes like sabji, curry, soup, manchurian, Sambar and the list goes no. So we really don't have to plan on what to make when it is at home. Anything with it will be tasty and its absolutely healthy too. :)

Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density.

Nothing goes as best as this with roti. So enjoy eating :)

Ingredients:

Cauliflower - 1
Peas - 250 gms
Tomato - 4
Onion - 4
Ginger - 1 inch piece
Garlic - 10 pods
Pepper powder - 1 tsp
Cumin powder - 1 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - for taste
Sugar - 1 tsp
Coriander leaves
Oil - for deep frying

Method:

Cut cauliflower into large florets. Now half cook it in water adding little salt to it. Drain and save the water separately.

Now deep fry the cauliflower florets till golden brown and keep it aside. (This step can be skipped, but this is the secret step to make it extra tasty)

Cook peas separately. Grind onions, ginger and garlic together. Dice tomato into small pieces and keep it aside.

Now in a pan, take 3 tsp of oil and fry the onion, ginger garlic paste till the raw smell goes. Then add the chopped tomatoes and saute for a while. Add chilly powder, salt, garam masala, turmeric powder, pepper powder, cumin powder and sugar. Now add to it the cooked peas, fried cauliflower and vegetable stalk or water. Let this boil for few min. Finally add chopped coriander leaves to it.

Cauliflower sabji is ready to eat :)

Serve it with roti,chapathi, poori or nan varieties. :)

I am happy to inform you all that I have been featured on Food-India.com. Click on the link or the picture below to read my interview :)

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Karthikai Deepam - Celebration and Puffed Rice Snacks

Wish you all a very Happy Karthikai Deepam :)

Karthikai Deepam is a festival of lights celebrated by Tamil Hinsus on the full moon day of Karthikai month (November/December), which is observed in every home and in every temple. This occurs on the day when the moon is in conjunction with the constellation Karthigai (Pleiades) and purnima.

Karthigai is essentially a festival of lamps. The lighted lamp is considered an auspicious symbol. It is believed to ward off evil forces and usher in prosperity and joy. While the lighted lamp is important for all Hindu rituals and festivals, it is indispensable for Karthikai.

Find more details on the festival from here.

At home we do a nice Kolam in the entrance and decorate it with lamps.

Mom performs a small pooja to Annamalaiyaar (Thiruvannamalai).

Karthigai festival in Thiruvannamalai hills is very famous. On Karthigai day, a huge fire lamp is lit up on the hill, visible for several kilometers around the hill. The fire (dheepam) is called Mahabharanidheepam, Hindu devotees visit here and pray to god Shiva.

We make Sweet pori and Kaara pori as prasadam to the lord. These are made using aval pori(Puffed rice flakes).

Sweet Pori (Sweet Rice Flakes)

Ingredients:

Puffed rice flakes - 5 cups
Jaggery - 1 cup
Roasted gram - 1/2 cup
Roasted Peanuts - 1/2 cup
Cardamom - 2
Water - as required


Method:

In a large vessel take the powdered jaggery and add just enough water to immerse it. Now switch on the stove and keep stirring the mixture till it dissolves completely. Filter this contents using a strainer to remove impurities.

Now heat the syrup again for a while till it reaches lose ball consistency. Test that by pouring a drop of the syrup in a plate of water. You should be able to gater it into a lose ball without it dissolving immediately.

Once it reaches this stage simmer the stove and add the cardamom powder to it followed by the puffed rice, roasted gram and peanuts. Mix well till all the ingredients blend together.

Now make balls from it or just have it like that. :)

Sweet pori is ready to eat. :) Happy a happy festive treat. :)

Kaara Pori(Spicy Puffed Rice Flakes)

The method is all the same as the masala pori that I had posted earlier except that we dont add garlic to it.

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Smashed Yam Curry (Karunai Kilangu Masiyal)

Karunai Kilangu(Elephant foot yam) Masiyal is one of the best currys that i ever crave for. Its an all in one sweet, sour and spicy curry. It goes super good when mixed with ghee rice or even with curd rice.

I am sure it would be a favorite of all dish. :)

Karunai Kilangu(Elephant foot yam)
Image source: http://farm3.static.flickr.com/2277/2329935739_d4dccb134c.jpg

Ingredients:

Elephant Foot Yam(Karunai Kilangu)- 1/2 kg
Tamarind paste - 2 tblsp
Onion - 4
Red Chilly - 2
Chilly powder - 2 tsp
Jaggery - 2 tbl sp
Rice flour - 2 tbl sp
Asafoetida - a pinch
Turmeric powered - a pinch
Salt - for taste
Oil
Curry leaves - few
Coriander leaves - few

Method:

Pressure cook Yam and peel the skin and smash it smoothly. In a bowl, mix together the smashed yam, turmeric powder, asafoetida, salt, jaggery, tamarind paste, rice flour and chilly powder.

Now in a pan(Preferably non stick kadai), take 2 tbl sp of oil and season with mustard, curry leaves and red chilly. Now dice onion into small pieces and add it to the pan. Fry till golden brown. Once done add the yam mixture to it and keep stirring it in low flame for 20 min(until it rolls out without sticking to the sides). You can add more oil if it sticks too much to the sides. Finally add the cut coriander leaves to it.

Yummy yam masiyal is ready.

You can mix this along with ghee rice or have it along with curd rice too. :)

Happy eating :)

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Papaya Banana Smoothie

Chennai is ever hot and summer is the only season here :( (except for few days of light showers). For a place like this, a cold smoothie is the most welcomed drink. :)

Is your papaya void of sweetness???? Never mind.. We can turn it into a more interesting combinational smoothie.

For every mouth full, I was trying to guess if it tastes like papaya??? or like banana??? the irony is that, I never found it till the end.. But I swear it was yummyyyyyyyyy :)

Ingredients:

Papaya - 1
Banana - 2
Curd - 1 cup
Sugar - for taste

Method:

Blend all the ingredients together till smooth. Refrigerate it for an hour and serve chill topped with chopped banana and papaya. :)

Replace curd with milk to make a shake.

Enjoy the soothing smoothie :)

Note: Choose curd that is really fresh. Don't blame me for the bad taste if your curd is sour ;)

I am sending this to Sanghi's FIL - Fruits event. :)

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com