Biryani is a medley of rice, vegetables (or meat) & spices popular in India, Srilanka, Pakistan, Afghanistan, and other countries in south Asia & central Asia. Traditionally biryani is cooked over hot coal in a sealed cooking pot allowing the aroma of spices permeated into both the vegetables (or meat) & rice. This method of cooking in low heat is known as “Dum” process. Now I have prepared Paneer Dum biryani over stove top, but we can also cook dum biryani using slow cooker, or bake it in the oven.
Kofta is a soft potato dumpling, and we serve these golden koftas soaked in delectable curry greatly enjoyed by the children and also others who are not accustomed to the heat of red chilli. In this recipe I have used ginger to make the gravy spicy and used red chilli powder mainly for the color & flavor. However you can add more red chilli powder to suit your palate.
Hot, sweet & sour rasam can be revelled as a comforting soup on a rainy day or winter nights. Usually south Indian rasam is prepared with tomato or lemon and also using dried neem flowers for Tamil New Year. But adding pineapple into rasam makes such a humble dish even more palatable as it lends a pleasant sweet & sour flavour.
Bajji are nothing but the fritters common in every cuisine. Generally crispy fritters are prepared using the batter made of corn starch & all purpose flour. But we, South Indians, prepare fluffy fritters by deep frying the slices of locally grown vegetables dipped into the batter using Bengal gram (chickpea). Nevertheless people with sensitive stomach prefer to avoid taking these fritters as gram flour causes flatulence & indigestion. So I have added powdered ajwain (omam seeds) that are commonly used in Ayurvedic medicine to treat stomach ache, indigestion, gastritis & flatulence. Besides, I have replaced baking soda with dosa batter that aids in digestion of gram flour and is useful to make the fritters fluffy. I have also added little ghee into the batter for the delicious aroma.
Neivilangai is a melt-in-mouth lentil flour laddu popular among South Indians & Sri Lankans. Generally North Indians use Bengal gram flour or wheat flour whereas South Indians use green gram flour or black gram flour for making delicious laddu. Neivilangai has always been featured in our family’s Deepavali menu every year. You may check out my other Deepavali recipes here.
Thattai (meaning flat disc) are inexorably delicious crackers prepared in our family for Deepavali. It is so astonishing to find numerous varieties of thattai made all over India using various lentils, grains & spices, and hence it has varied flavour, texture or colour in every state, every district and also in every family. These crispy savory discs have been given different names in different regions viz., thattu vadai in Salem, thattai murukku in Tamilnadu, nippattu in Karnataka, chekkalu in Andhra Pradesh, papdi in North India.
Porivilangai is a South Indian laddu made using pan-roasted rice & palm jaggery. Our grandmother never missed to prepare these traditional laddus every year for the Deepavali festival that falls in October or November. My aunts used to store those delightful laddus for about 6 months till our visit during summer. In those days these flavorful porivilangai were made into hard orange-sized balls but now I have made small soft laddus that can be stored only for few days. You can also check out the recipe for a similar laddu called Neivilangai made using lentil flour.
Although Navrathri in south India is synonymous with savoury sundal, traditionally sweet payasam is also offered for neivedhyam during Navarathri. I have prepared ada pradhaman, a creamy dessert popular in Kerala & southern Tamilnadu. Onam sadhya menu is incomplete without ada pradhaman. I still remember the delicious ada pradhaman prepared by my aunt lived in Nagercoil and I thank her for introducing us such a sweet delicacy.
Radish (mullangi) sambar tastes as delicious as shallot (chinna vengayam) sambar as they both absorb the flavors of all the spices used in sambar. Hence I like to savour mullangi sambar not only with hot steaming rice but also with idli or dosa.
Pulao is a simple but a delicious rice dish. We usually prepare pulao with colorful vegetables like fresh green peas, diced carrots, corn kernels, broccoli florets, etc. It is so captivating to see the rice dish dotted with colorful veggies. Hence it can be served to the children and also to the guests at the family gatherings. Now I have prepared an aromatic green peas pulao garnished with fresh coriander leaves.
Omam kuzhambu is a traditional kuzhambu prepared using aromatic spices with medicinal properties. Omam is beneficial to treat indigestion or flatulence. Hence I like to prepare omam kuzhambu when we return home from a vacation, or after attending a wedding ceremony for few days. I usually serve it with hot steaming rice & roasted papad (sutta appalam), when we crave for a home-cooked food that soothes our stomach. Now I have prepared a meal with omam Kuzhambu, dal (paruppu), stir-fried ladies finger (vendakai poriyal), spicy veg gravy (chettinad masala kootu) & sutta appalam and served for lunch.
Aloo paratha, an Indian bread stuffed with spicy potato, is a hearty meal that can be packed for children’s lunch box. We can serve hot aloo paratha for breakfast or dinner along with spicy garlic-tomato dip (instead of pickle) & refreshing onion raita.
This is my first post in the second year of blogging. On this first anniversary I thank WordPress team for their fantastic support, readers & fellow bloggers for their continuing support and my family, relatives & friends for their kind cooperation, invaluable assistance & honest reviews. I also thank Lord Ganesha by posting the most appropriate recipe for Modhagam that we usually offer to Him on the festival of Ganesh Chathurthi. I have always been delighted to share our heirloom recipes in this space, and now I share a new method that I found very helpful for making soft, smooth dough for modhagam.
Kummiyanam is a nutritious dessert prepared with rice, assorted legumes & palm jaggery for Aadi Iruthi celebrated by the people living in & around Tirunelveli. We offer kummiyanam to the lamented souls while remembering them in the Aadi month, a Tamil calendar month usually falls between 15th of July & 15th of August. In this month we remember the departed men on the day of amavasyai (no moon day) and the departed women on aadi irudhi (the last day of Aadi). Ironically, Japanese also visit the cemeteries during the same period to pay tributes to the departed souls.
Aadi Perukku is a festival of fertility & prosperity being celebrated in South India for over 500 years. The 14th century Sangam Tamil literature, Paripadal, described the celebration of this festival elaborately. It gives us a glimpse of how our ancestors celebrated this festival and also how they revered the Mother Nature in those days. It is quite enthralling to read those old verses mentioning about the rivers passing through our neighbourhood. You may read those Sangam Tamil verses here.
Tamarind rice is a traditional rice dish popular not only in Tamilnadu but also in other states in South India and are called as puliyodharai, puliohare, or puli sadam. Puliyodharai stays good & tastes divine even if it is kept without being refrigerated for 3 or 4 days. Earlier people used to pack tamarind rice and carry it in large quantities for their family trips and it was regarded as the ideal food for travel.
Sweet pongal, popularly known as sakkarai pongal, is one of the most common neivedyam (food offering to deities) prepared not only in temple kitchens but also at our homes. We find sakkarai pongal as one of the most delightful prasadams served almost in all the Hindu temples in South India. So I set this prasadam as the benchmark for my sakkarai pongal, then I tried various methods to perfect the recipe for the same and finally succeeded to my heart’s content.
We serve Chitrannam, a platter of rice dishes, as a lunch meal for the Aadi Perukku festival that we celebrate on the 18th day of the Aadi month of the Tamil calendar. Traditionally, we prepare tamarind rice (puliyodharai), lemon rice (elumichai sadam), coconut rice (thengai sadam), and sweet Pongal (Sarkarai Pongal). You can also check out my traditional chitrannam recipes here. Nevertheless, I prefer my chitrannam platter to be colorful and flavorful. So I have prepared spicy red tomato rice, aromatic green mint rice, nutty brown sesame rice, sweet yellow candied rice, and creamy white curd rice. Besides, they are easy to prepare with commonly available ingredients and we can even pack these rice dishes for children’s lunch boxes.