Vella Appam / Sweet Jaggery Dumplings

Vellam Appam - Made in down south of India during festivals. Especially on Karthigai Deepam festival which comes after Diwali. A traditional dish with bit changes according to times.

Ingredients:
200 gms - Atta/Godumai Mav/Wheat flour
100 gms - Chawal ka atta/Arici Mav/Rice flour
150 gms - Guud/Vellam/Jaggery (Try not taking very dark colour jaggery)
2 pods   - Elaichi/Elakai/Cardamom
150 ml   - Water (approx)
20 gms   - Dry coconut bits (If, preferred)
2 tbs      - Sugar
1/4 ltr - Oil
3 tbs   - Ghee/Clarified butter/Nei

Method/Vidhiee:
1. Sieve the Atta, rice flour separately without any lumps.
2. In a blender add the jaggery,atta and rice flour.
3. Grind them for a min giving intervals in between.
4. Make them into a consistency of bread crumbs.
5. In a small mixer jar add sugar and cardamom pods.
6. Grind them till the pods turn into powder.
7. Take of the outer layer after grinding.
8. Add the cardamom powder to the jaggery atta rice flour mixture.
9. Add water to it and make a semi liquid consistency.
10. Take a appam pan which has deep round impressions on it. In which you can fill in the oil and mixture.
11. If you are not able to get it you can deep fry them in a small pan but, you should make one at a time.
12. Coming back to making the dumplings in Appakaral (You get non-stick Appakaral these days)-- Mix ghee and oil.
13. Add quarter spoon of oil into the holes once they are hot add the jaggery mixture till half of the hole.
14. Cook them in medium flame.Turn slowly with a wooden or steel pricker or with a knife.
15. Once you have turned wait for the other side to cook.
16. Once the other side also turns golden brown. Prick one by one. Drain them and serve hot.

Beans Paruppu Usli

French beans lentil curry... Beans Paruppu Usli one of the traditional and heavy dry curry served during Tamil marriages. This is made mostly during festivals. But, indeed a regular one at least a month at many of the Tamil Brahmin homes. You can use the dal as base and do usli in cabbage,carrot,beetroot too..
There are 2 different procedures which people follow. You can have a look on both of them here.

• 1/4 kg - French Beans
• 200 gms - Channa dal/Kadalai parupu/Gram Dal
• 4-5 - Dry red chilly / Kanja segappu mellagai /Sookhi sabuth lal mirch
• 1/2 tbs - Hing/Perunkayam/Asafatida
• 1/2 tbs - Turmeric powder
• 250 ml - Water
• 4 tbs - Refined oil
• 1 tbs - Kadugu/Mustard seeds /Sarsoon
• 2 Arc - Curry leaves/Karvepillai/Curry pathe
• Salt to taste

Method /Vidhiee:
1. Wash and soak Channa dal in water for at least 2 hours. If, you are in a hurry soak them in lukewarm water for 1 hour.
2. Along with it soak 4 dry red chilly. Keep one aside for tempering.
3. Meanwhile, wash and finely chop the french beans after removing the strands from them.
4. After 2 hours take a dal and try to break it. If, it breaks then it means the dal is soaked well.
5. Drain excess water and grind them in a blender.
6. Do not add water. Grind them coarsely and not to paste.

As i mentioned before after this step there are 2 types of processes people do.

I st type:
1. In a frying pan add oil. Once its hot add hing, mustard seeds, dry red chilly and curry leaves.
2. After the mustard splutters add the beans over it.
3. Saute them for about 2 mins.
4. Fry them till they are half done.
5. Or you can also add 5 tbs of water and boil them.
6. Now when the beans are done add the ground paste.
7. It's better you use a non-stick pan or else this method requires more oil.
8. Mix beans and ground dal thoroughly.
9. Add salt and turmeric powder to it.
10. Add at least extra 2 tbs of and keep sauteing it until the dal and beans gets together.
11. A consistency you would get when the dal gets golden brown and crisp.
12. This indicates that the curry is done and the dal is cooked.

I Ind type:
1. Grease the idlli plate or any plate and make balls of the ground dal and steam them for at least 7-8 mins.

2. You can prick the dal balls with a knife and if they come out without any dal on them then its done.
3. Semi-cool them and take them out.
4. Break the dal balls and make it as a bread crumb.
5.In a frying pan add oil. Once its hot add hing, mustard seeds, dry red chilly and curry leaves.
6. After the mustard splutters add the beans over it.
7. Saute them for about 2 mins.
8. Fry them till they fully cooked in oil.
9. Add salt and turmeric to it and saute again.
10. Now add the crumbled steamed dal over the beans.
11. Saute them till the dal turns golden brown.
12. You can add oil to make them crisp.

Happy Happy Diwali / Deepavali to you and your dear ones. Hope this Diwali brings loads and loads of brightness, color and happiness to you. Enjoy the early morning oil bath, new dress,blessings of elders, crackers bursts and last but certainly not the least loads of sweets and savories... Make,share with everyone.. Again Happy Diwali 2012. Thanks for dropping in. Enjoy special traditional recipes of Diwali. :) 

Methi Namkeen

Another new version of namkeen..bit healthier and excellent aroma.

• 2 cups - Refined flour/Maida
• 1 cup   - Rice flour/Arici mav/Chawal ka atta
• 2 tbs    - Unsalted butter
• 1 cup   - Water
• 1/2 tbs - Baking soda
• 2 tbs    - Kasoori methi/Dried fenugreek leaves,kanja vendhaya elai
• 1 tbs - Edible green food colour
• 1/2 tbs - Chat masala
• Salt to taste
• Oil to deep fry
Method/Vidhiee:

1. Sieve the Maida,rice flour and baking soda on to a bowl.
2. To it add butter, green food colour and mix them well.
3. Now start adding water to the flour butter mixture.
4. Remember you have to knead the dough tight with less moisture in it.
5. Make big portions of the dough.
6. On to the cooking station flatten the one portion of the dough maintaining 1/2 inch thickness.
7. Cut them lengthwise first and then breadth wise so that diamonds shapes are formed.
8. Meanwhile heat oil in a deep fry pan.
9. When the oil is hot drop in the diamond namkeens one by one sliding from the sides of the pan.
10. Do not drop in from the center or there may be a possibility of oil spilling.
11. Fry them till they turn half golden brown or full golden brown.
12. Drain excess oil and put them on to tissue paper.
13.Once they turn cool transfer them to an air tight container.
14. Repeat the same process keeping the flame low till the namkeens are going to be dropped.

Tip:
Avoid using more water to knead the dough.
Fry them till the namkeens are crisp ans hard.

Gulab Shakaar Namkeen

Tried a bit different Namkeen...and it came out good :)

• 2 cups - Refined flour/Maida
• 1 cup - Rice flour/Arici mav/Chawal ka atta
• 2 tbs - Unsalted butter
• 1 cup - Water
• 1/2 tbs - Baking soda
• Pinch of salt
• 1 tbs - Gulab jal/Rose water/Panneer liquid
• 5 tbs - Sugar powder
• Pinch of kesari edible colour powder
• Oil to deep fry
Method/Vidhiee:

1. Sieve the Maida,rice flour,pinch of salt and baking soda on to a bowl.
2. To it add butter, 3 tbs of sugar powder,kesari colour,rose water and mix them well.
3. Now start adding water to the flour butter mixture.
4. Remember you have to knead the dough tight with less moisture in it.
5. Make big portions of the dough.
6. On to the cooking station flatten the one portion of the dough maintaining 1/2 inch thickness.
7. Cut them lengthwise first and then breadth wise so that diamonds shapes are formed.
8. Meanwhile heat oil in a deep fry pan.
9. When the oil is hot drop in the diamond namkeens one by one sliding from the sides of the pan.
10. Do not drop in from the center or there may be a possibility of oil spilling.
11. Fry them till they turn half golden brown or full golden brown.
12. Drain excess oil and put them on to tissue paper.
13. You can dust remaining sugar powder when they are half cool.
13. Once they turn cool transfer them to an air tight container.
14. Repeat the same process keeping the flame low till the namkeens are going to be dropped.

Tip:
Avoid using more water to knead the dough.
Fry them till the namkeens are crisp ans hard.

Namkeen

Namkeen a common snack made up north of India. It's a simple yet tasty snack for the evening. At my place we make it every year for Diwali and here i share it.

• 2 cups - Refined flour/Maida
• 1 cup - Rice flour/Arici mav/Chawal ka atta
• 2 tbs - Unsalted butter
• 1 cup - Water
• 1/2 tbs - Baking soda
• Salt to taste
• Oil to deep fry

Method/Vidhiee:

1. Sieve the Maida,rice flour,salt and baking soda on to a bowl.

2. To it add butter and mix them well.

3. Now start adding water to the flour butter mixture.

4. Remember you have to knead the dough tight with less moisture in it.

5. Make big portions of the dough.

6. On to the cooking station flatten the one portion of the dough maintaining 1/2 inch thickness.

7. Cut them lengthwise first and then breadth wise so that dimonds shapes are formed.

8. Meanwhile heat oil in a deep fry pan.

9. When the oil is hot drop in the diamond namkeens one by one sliding from the sides of the pan.

10. Do not drop in from the center or there may be a possibility of oil spilling.

11. Fry them till they turn half golden brown or full golden brown.

12. Drain excess oil and put them on to tissue paper.

13. Once they turn cool transfer them to an air tight container.

14. Repeat the smae process keeping the flame low till the namkeens are going to be dropped.

Omma Podi/Ajwain Sev

Simple savory which can be made on any festival..

• 2 cups - Gram flour/Kadala Mav/Besan
• 1 cup - Rice flour/Arici mav/Chawal ka atta
• 2 tbs - Carom water/Oma water/Ajwain pani
• 1 tbs - Oil
• 1 tbs - Salt
• 1/2 cup - Water
• Oil to deep fry
• Omapodi achu or Sev Mold.. which has small circular dot holes in them.

Method/Vidhiee:
1. In a bowl add gram flour,rice flour,salt and mix well.
2. To it add carom water (oma water.. its simple boil some omam in 15ml water strain the water)
3. Add oil and mix well.
4. Now add water and start kneading.
5. Make a solid dough.
6. Make small partitions of the dough.
7. Heat oil for deep frying the podi.
8. Grease the mold/achu so that the batter does not stick to the walls.
9. Take a portion put them inside the achu .
10. Once the oil is boiling hot press the mold from the top with the mold lid.
11. Move the mold in circular motion so that the worm like shapes form.
12. Be careful as the heat would be unbearable at times.
13. Leave them for 1/2 min in oil.
14. Now gently using a spatula turn them the other side.
15. As per your wish you can fry them light brown,light yellow colour.
16. Once its done drain excess oil and transfer on to a tissue paper.
17. Transfer them into an air tight container once they are cool.
18. Crush them so that they become podi/sev.
You can serve it as it is. Or you can add chopped onion, green chilies and few drops of lemon juice garnished with coriander. They can also be added to while making mixture.
Tip:
Do not close the container when the omapodi is hot or else it would become soggy.
You can add unsalted butter instead of oil.
You can also add more butter and less water.
While doing the next sets try lowering the flame. Raise few seconds before you are going to squeeze the batter.

Paruppu Urundai Kozambu / Lentil Dumplings in Tamarind Sauce

This recipe is one of the oldest South Indian recipe being passed on for generations.
When you deeply concentrate on this recipe it tells me a story hidden behind it.
Story might be a family might not have been able to buy any vegetables for the day and thus the kozambu happened or.... it can also be the other way round...as we Indians were so happy to serve the mighty kings. May be one day a king wanted a different dish without vegetables as he was bored of having them and thus happened the recipe... ;)))) well well many stories can be made to preserve the authenticity of the dish.

Serves 6

• 25 gms - Pigeon pea/Toor dal/ Thuvram parupu
• 25 gms - Channa Dal/Kadala parupu
• 6 - Whole dry red chilly
• 1 tbs - Turmeric powder
• 1 tbs - Dry red chilly powder
• 1 1/2tbs - Sambar powder
• 15 gms - Tamarind /Imli/Puli
• 1/2tbs - Asafatida / Hing / Perunkayam
• 2 arc - Green Curry leaves
• 1tbs - Mustard seeds / Sarason/Kadugu
• 1/4tbs - Fenugreek/Methi/Vendayam seeds
• 2 tbs - Oil
• 500 ml - Water to soak tamarind
• 500 ml - Water to steam dal
• 250 ml - Water to soak dal
• 1/2 tbs - Salt for the dumplings
• 1 tbs - Salt for the kozambu / Sauce

Method/Vidhiee:

1. Wash the dals and soak them in 250 ml water for 1hour.
2. Soak tamarind in 500ml water.
3. After an hour drain the water and grind them in a mixer along with 4 whole dry red chillies.
4. Grind them coarsely. Do not make them into paste.
5. Add 1/2 tbs to them.
6. Make cylindrical shaped balls or medium sized balls.
7. Now place them on the idlli plate or any plate that are greased with oil that has holes so that the balls can be steamed.
8. Steam them for approx 20 mins.
9. Make sure that the dals are done well.
10. Once they are done cool them and keep them aside.
11. Take the tamarind water. Mix the tamarind with hand thoroughly.
12. Mash the tamarind in water well. Squeeze the tamarind well so that the pulp comes out.
13. Throw away the squeezed tamarind. Extract the pulp.
14. In a heavy bottom vessel add oil.
15. Once it gets heated add mustard seeds,fenugreek seeds,asafatida,curry leaves,whole dry red chilly.
16. Add the tamarind pulp to it.
17. Add in the turmeric powder,dry red chilly powder.
18. Boil the pulp till the metallic smell and taste fades away.
19. Now add sambar powder.
20. Add salt to taste. Remember the dumplings also have the salt in them.
21. Add the urundais / lentil dumplings into the boiling kozambu.
22. Stir occasionally.. and boil them for 10 mins.

Serve hot with rice. The original taste enhances when the urundais gets soaked and becomes juicy after few hours.