Thengai [ Coconut] Thogayal

Ingredients:

Grated Coconut – 1 cup
Red Chillies – 2 [depending on spice levels]
Salt – To taste
Tamarind – A small piece
Urad Dal – 1 1/2 tablespoons
Mustard – 1/2 tsp
Oil – 2 tsp

Method:

Heat oil in a pan. Add urad dal + red chillies and fry well till the urad dal turns golden brown. Drain & keep aside.Allow to cool.
In the left over oil add mustard and switch off the stove when it splutters.
Add grated coconut , salt, tamarind, salt along with the fried dal and chillies and grind to a smooth paste in a mixer, adding little water. The consistency should be semi – solid.
Add mustard as seasoning.
Thengai Thogayal can be mixed with plain rice or had as a side dish too.

Tips

Coconut is the main ingredient of this thogayal. Hence the tamarind or chilly flavors should not be over powering.
A little bit of the fried urad dal [ about 1/2 tsp] can be retained and used along with the mustard as seasoning.
A pinch of asafoetida may also be added while grinding to give that extra flavor.

Paruppu Thogayal

‘Thogayal’ in Tamil is equivalent to chutney, but in a more solid form and can be likened to a ‘spread’ that is so flavorful when eaten as is or when mixed with something or when had as a side dish. Down South thogayal is generally consumed mixed with plain rice and is one of the easiest dish to make, especially when you have unexpected guests landing up for lunch or dinner at short notice. There are enormous varieties of thogayals and its preparations offers tremendous scope for experimenting.

Given below is the recipe for Paruppu Thogayal – an all time favorite of most – which is considered a delicacy especially when mixed with piping hot rice accompanied by spicy ‘Vetha Kozhambu’. Paruppu in Tamil refers to ‘Dal’ and in this case – Toor Dal.It is an extremely simple yet tasty dish to make.

Paruppu Thogayal

Ingredients:
Toor Dal – 1 cup
Red Chillies – 2
Grated Coconut – 1/4th cup
Salt to taste.
Oil – 1 tlbs

Method:
In a pan heat enough oil and roast the Toor dal along with the chillies till the dal turns a lovely golden brown.
Allow to cool.
Add grated coconut & salt and grind the roasted Toor dal mix to a fine paste adding little bit of water to bring it to a semi solid form.
The thogayal is now ready to be served. It can be mixed with rice or as an accompaniment to dosai & adai.

Tips:

The flavor of the dish depends entirely on how the dal is roasted. Ensure it is roasted to a nice golden brown color.

The dominant flavor here should be of the dal . Hence all other ingredients including coconut & chillies should be mild.

Quick Cucumber salad

Healthy and delicious this simple salad can be had as a snack or as an accompaniment with a lunch or dinner menu.

Method:
Grate cucumbers
Add coarsely ground roasted peanuts , finely chopped coriander leaves,and some green chillies (if you like)
Add the following to taste : lemon juice, roasted cumin powder, salt and a pinch of sugar
Heat about a tablespoon of oil, add mustard seeds and allow them to splutter
Turn off the stove and add curry leaves and pieces of red chilli and a sprinkle of asafoetida
Pour over the cucumber mixture
To be served at room temperature

By: Mrs. Shubha Nafrey; http://facebook.com/shubha.nafrey

Mambhaza Pulissery

When mangoes are in season they are not spared and are eaten in many forms. Some varieties of mango although sweet are more sour to be consumed directly. These can be used in preparations like Pulissery which is a keralite’s version of the better known Mor Kozhambu. The aroma that arises while preparing this dish is so yummy that your salivary glands tend to over work. The dish has a sweet – sour taste that is amazing and goes well when mixed with plain rice.

Ingredients:

Fully ripe mangoes – 2
Turmeric powder – 1/2 tsp
Green Chillies – 2 or 3 [ depends on the spice levels]
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp [optional]
Curd – 1 1/2 cups
Grated coconut – 1/4 cup
Salt – to taste

For Seasoning:
Coconut oil – 1 Tblsp
Mustard – 1 tsp
Red Chillies – 2
Fenugreek seeds – a few
Curry Leaves – a few

Method:
Peel the shin and cut mangoes into chunks.
If the mangoes are over ripe squeeze the pulp out of the skin too.
Add water in a pan and boil the mango pieces along with turmeric powder.
Grind together grated coconut, green chillies, cumin and coriander seeds to a fine paste.
When the mangoes are tender add the ground paste and let it boil for a few minutes.
Churn the curd into thick buttermilk.
Lower the flame and add the buttermilk along with required salt .
Do not let the mixture boil because it will separate. Just let it absorb a bit of heat and switch off the stove immediately.
Heat the oil and add mustard seeds. When it splutters add the red chillies [ split into two] along with fenugreek seeds & curry leaves and switch off the stove.
Pour over the prepared pulissery.

Tips:
Over ripe mangoes can also be used to prepare pulissery.
Ensure that you squeeze all the juice and pulp out since the sweet juice will only add to the taste.
While seasoning take care to add very little of fenugreek because too much of it will make the dish bitter.
Adding coconut oil for seasoning gives an added flavour to the dish

Mixed Vegetable Chutney

Tired of the usual coconut and tomato chutneys? Running out of ideas? Time to innovate.

Ingredients:

Small Onions – 100 gms
Capsicum – 1 medium
Tomato – 1 big
Grated Radish – 1/3 cup
Garlic – 5 cloves
Red chilies – 2
Green chilies – 2
Tamarind – Small piece
Urad Dal – 1 tlbsp
Mustard – ½ tsp
Oil – 2 tlbsp
Salt to taste

Method:

Heat oil in a pan and add urad dal and the chilies and fry till the dal is brown and roasted.
Add onions + garlic and fry till it is translucent or light brown in color in low heat.
Add capsicum and radish and sauté for two minutes. Add tomatoes and fry for a minute. Keep aside to cool.
Add the fried ingredients to a mixer jar and add tamarind + salt. Grind to a smooth paste.
Heat little bit of oil and add mustard. When it splutters switch off the stove and pour this over the ground chutney.


Tips:

Add or reduce chilies according to your spice requirement
You can add any other vegetable that may be available. But ensure that they blend well in terms of flavor
In case you have raw mango on hand you can substitute it for tamarind. Grate and sauté it with the vegetables

By: Mrs. Mira Balachandran; mira.balachandran@gmail.com

TIPS FOR BETTER COOKING – PART – I

1.Add salt to water while cooking greens [Keerai] to help retain the color.

2.A few drops of lime added to rice while cooking helps in making it look brighter and White.

4.Having problems in cooking Tur Dal? At times we will find certain varieties of Tur dal requiring longer time to cook and we would discover this only after a couple of days of trial by which time it will be too late to return the dal to the store. Add a small piece of coconut to the dal and cook to see the difference.

5.Add a piece of ginger while cooking cabbage or cauliflower to avoid the strong aroma that it emanates normally.

6.While mixing dough for Pooris add sugar to get puffed Pooris that stay crisp for a while.

7.Adding a few pepper corns to oil will help in keeping it fresh for a longer duration.

8.Soaking / immersing Cauliflower in salt water half an hour before cooking [after removing the leaves and stem] will help in getting rid of small germs or worms.

9.Wash onions after peeling the skin off to avoid eye irritation and watering.

10.Idli or Dosa batter will not go sour if you add a few dry chillies to it.

Tips by Mrs. Mira Balachandran; mira.balachandran@gmail.com