recipes to be cherished..
Mrs.Chitra's recipes
Madhuraseva
Ingredients:
Gram flour 2 cups
Egg 1
Coconut milk enough to make the dough
Salt to taste
Oil for frying
Sugar 2 cups for syrup
Water 1 ½ cup
Method:
Pour enough coconut milk to the flour. Add salt and 1 egg and make dough. Let it rest for 30 minutes.
Heat up the oil in a pan to fry the seva. You need a Murukku mould to make the seva. Use the disc with three big plain holes. (There is one with very small holes to make idiyappam or noolputtu) Fill the mould with dough and press it directly into the hot oil. Fry this to a crisp consistency. Remove the seva, and place them on a piece of brown paper to drain the oil. Repeat the process, until all the dough is used up.
Sugar syrup: This recipe requires syrup of 2 ½ thread consistency. Cook a little bit more, when it reaches 2 thread consistency.
This site gives the method to make the syrup.
http://www.bawarchi.com/cookbook/sweet.html
When the sugar syrup reaches the consistency where it attains the shape of a pearl, when dropped into cold water, add all the crisp seva into the syrup and mix well to coat each piece with the sugar syrup. When it is well coated, remove it from the pan, and let it cool. When cool, store this in an air tight glass bottle.
recipes to be cherished..
Mrs.Chitra's recipes
Pavakka Theeyal: (Bitter Gourd Masala-PuLi curry) Ingredients:
Pavakka sliced into 1 inch long and ¼ inch thick slices. 2 cups
Turmeric powder ¼ teaspoon
Salt to taste
Tamarind paste 1-2 teaspoon
Masala:
Grated coconut ¾ cup
Red chili powder 2 teaspoon (according to tolerance you may adjust the amount)
Coriander powder 2 teaspoon
Onion thinly sliced 1 tablespoon
Cumin seeds ½ teaspoon
Curry leaves 1 sprig
Heat up a pan and pour 1 tablespoon oil in it. Add the onion and sauté it for a minute or two. Add the grated coconut and fry it to a golden brown color. You have to add a few black pepper cones to the coconut along with cumin seeds. ,chili powder, and coriander powder and curry leaves and fry until a nice aroma comes out. Remove the pan from the stove top. Let it cool down, and then blend it well to a fine paste.
Seasoning:
Oil 2 tablespoon
Mustard seeds 1 teaspoon
Fenugreek seeds ½ teaspoon
Red dried chilies 3 broken to pieces
Curry leaves 4 sprigs
Method:
Heat up a heavy bottomed pan and pour 1 tablespoon oil. Add the Bitter Melon slices in it and fry them to a deep brown color. Add turmeric powder, salt and water and let it come to a boil. Now add the Tamarind paste and let it cook well. To this add the blended coconut paste and enough water and let the curry come to a boil. Taste and adjust the Tamarind. Now lower the flame and let it simmer for another 5 minutes. Check the salt and adjust if needed.
Seasoning:
Heat up oil in a small pan and add the mustard seeds and close the pan with a lid. When the seeds start to splutter, add the Fenugreek seeds, red chili pieces and curry leaves and pour this into the Theeyal. Keep the vessel covered for a while. You can prepare this a day earlier, for the taste improves the next day. Heat it up before serving with rice.
recipes to be cherished..
Mambazha (Puliseri) mor Kozhambu:
Pulp of one ripe mango
1/2 coconut, grated
1/2 tsp methi seeds (vendhayam)
3-4 dry red chillies
1 1/2 cups buttermilk
1/2 tsp turmeric powder
Salt, to taste
Tempering:
1 tsp oil
1 tsp mustard seeds
Few curry leaves
1 red chilly, optional
Dry roast methi and red chillies and grind along with coconut to a paste.
Boil the mango pulp with turmeric and salt. Add the ground coconut paste, buttermilk and boil again.
Heat oil, add mustard seeds. Once it splutters, add the curry leaves and red chilly. Add this to the kozhambu.