Coconut Chutney

Ingredients Gathering

0.5 cup of coconut pieces (thin pieces - 2mm x 1cm x 2cm)
2 Red chillis - dried, long, roasted - mandatory
0.5 cm3 Ginger
1 clove of Garlic
1 handful Porri kadalai (roasted channa dal)
Coriander and curry leaves (2-3 pieces)
0.5 teaspoon Salt

Implementation

Put all of the above in a small mixie

Grind into dry powder (10-20 seconds max speed)

Pour water (2-3 spoons) and grind again - 30 seconds to 1 min

Deployment

Pour the chutney into a serving bowl and add 1 spoon of ready mix talidham

Tomato Chutney

Ingredients Gathering

4 Tomatos
1 cm3 Ginger
3 Red Chilli (long, dried)
0.5 Big Onion
5 Garlic Cloves
2 spoons of Kadalai Paruppu (Chana Dal - unroasted)
2 spoons of Ulumdam Paruppu (Urad Dal - black gram (but looks white))
0.5 spoon of Jeeragham (Jeera - Cumin Seeds)
Handful of Coriander Leaves + Curry Leaves
Salt
Vegetable Oil
Ready Mix Thalidum (to be detailed in another blog)

Implementation

Cutting

Cut Garlic cloves into small pieces - 4 or 6 per clove
Cut Onion lengthwise (do not dice) - 10+ per half onion
Cut tomato into small pieces - 4 big pieces and then cut each piece into 4 widthwise

Integration

Heat a Kadai and add 2 spoons of vegetable oil
Put 2 spoons of kadali paruppu and 2 spoons of ulumdam paruppu and saute it
Add the 3 red chillis in and continue sauteing
Add 0.5 spoon of Jeera in
Add all the cut onions
Add the tomatos
Add 1 spoon of salt (teaspoon)
Close the kadai with a lid and boil for 5 minutes
Add coriander and curry leaves
Smash the tomatoes and onions into a paste to allow the spices to infuse
Allow the mixture to cool a bit before blending

Grinding

Fill half a mixie jar with the mixture and blend for 10-20 seconds
Transfer the paste into a bowl
Iterate for remaining mixture

Deployment

Transfer the paste from bowl back to Kadai
Pour 0.5 glass of water into the mixie jar and empty it into the kadai
Add 0.5 spoon of ready-mix thalidam
Bring to boil - 1-2 mins

Release

Pour the chutney into a serving bowl

Pulav Rice

This is vegetable pulav recipe for a tasty lunch in less than 20 mins.

Ingredients

Jira rice - 200 gms
Ghee
Vegetables (carrots, beans, potato, green peas, channa)
Onions

Indian spices -
Pattai - cinnamon stick - 1cm square piece
Cloves - 2
Annachi poovu - Star Anise - 1
Burnt paper ** - Black Stone flower - Kalpasi - quantity - 25p coin
Bay Leaves - Briyani Leaf - 1/ 2 (half)



http://drive.google.com/uc?export=view&id=


Procedure - 

Heat 2 tablespoon ghee in a kadai
Add 200gms of dried jeera rice (dont use wet rice)
Saute till it changes color slightly (2-3 mins)

Now add a glass of water and let it sizzle.
Leave it to soak up for 5 mins while you cut the vegetables.

Cut the Vegetables - 
Carrots - 1/2 (half)
Beans - 5
Potato - 1
Onion - 1 (long slices, dont dice)

Soak some green peas & channa (2-3 mins)

Take a pressure cooker and add 2 spoons of oil (sunflower, vegetable oil)

Add the indian spices into it - 
Pattai - 1cm square piece
Annachi poovu - 1
Cloves - 2
Bay leaves - 1/2 (half)
Kalpasi - 1cm square piece

Saute this well in the oil.

Now add the onion slices and add 1 table spoon of dalda for nice smell

Add 
1/4 teaspoon of tumeric owner
1 teaspoon of red chilli powder
1 teaspoon of coriander seed powder

2 tablespoons of mommy's ready-made pulav paste.

1.5 tablespoons of ginger paste

Now add the rice along with the water and add another 0.5 glass of water

Add salt (1-1.5 tea spoon) 

Taste the liquid to see if allright.

Close the cooker lid and wait for 1st whistle. Allow it to cook for 5 mins after the whistle.

Switch off the cooker and wait for 10-15 mins before opening. Stir it well before serving.

Voila !! Pulav ready :)

Pulav Paste

Pulav Paste Recipe

This pulav paste is a reusable ready-mix preparation.

Helps in two things -
1. Quickens food preparation
2. Locks freshness of coriander

Ingredients -

Coriander Leaves - (organic variety, the farm variety available in super markets doesnt have sufficient aroma for pulavs)
Pudina - Mint Leaves
Green Chilli
Sombu - Fennel seeds
Bay leaf (biryani leaf)

Image URL - http://drive.google.com/uc?export=view&id=<fileID>

Procedure - 

Ratio is important.

Follow this human-metric system - 

Coriander Leaves - 1 hand ful of leaves
Mint leaves - 10
Chillis - 2 (green)

Grind up all of the above items in a mixie.
Stop when a coarse paste forms

Heat 1 tbspoon of oil (sunflower, vegetable oil)
Add sombu seeds.
Add the mixie paste to this.
Add a pinch of tumeric (this locks the freshness and color). Otherwise it will turn black in some days. Saute it slightly.


Store in a fridge (not freezer) for later use.


Ready-mix ready for pulav.

Muttai Poriyal

Muttai Poriyal Recipe

Ingredients -

Onions - 1.5 (regular sized pink ones)
Eggs - 2 (common indian chicken egg, white)
Mommy's special Muttai Poriyal Podi (reuseable modules - prepare at leisure to quicken everyday cooking)

Procedure -

Dice the onions (1cm squares)

Pour 2 spoons of oil (sunflower / vegetable oil) in a non-stick kadai

Saute the onions till they are no longer white or pink (slight brown)

Add the special mix - 1 table spoon

Break 2 eggs into the kadai

Dont stir the eggs. Flip them like you flip dosas. Keep repeating this and scrape the kadai to ensure nothing gets burnt.

Do this for 2-3 mins or till all the liquid becomes solid.

Add coriander leaves (and some stems) and curry leaves for garnish. This is to avoid the weird egg smell.

Voila ! It's done.

Muttai Poriyal Podi

To be filled