Coconut Burfi

It is the peak of the festive season here, Diwali is in the air, young girls & boys are on a shopping spree buying clothes, accessories, electronic gadgets, fireworks, etc. to celebrate this Diwali grander than the previous years. Men are looking forward to spend this weekend with his near & dear. Women are toiling away in the kitchen to treat her family & guests with scrumptious goodies. We usually prepare coconut burfi a couple of days before Deepavali as it is made using fresh coconut meat that won’t stay fresh longer.

Theeyal

It was a myth widely circulated in the 80s that coconuts are the main sources of cholesterol causing artery blocks. Nevetheless my mother started reducing the use of coconut meat greatly, used coconut milk sparingly, and stopped using coconut oil once for all. But my grandmothers continued to use coconuts profusely, and they even found a dish insipid if coconut meat is scantily added into it. In those days coconut meat was used in almost every vegetable preparation, coconut milk used for making scrumptious payasam, and coconut oil for frying crunchy snacks like thattai, murukku, banana chips, etc. We relished theeyal mostly in our grandmother’s house as this recipe calls for good lashings of coconut meat fried in coconut oil.

Mukkani Payasam

Reading Panchangam (an almanac prepared based on Indian calendar system) is an age-old custom followed every year on the day of Tamil New Year celebrated in the middle of April. A few centuries ago royal priests were summoned to read a new Panchangam in the king’s court mentioning important dates of the year and also foretelling the calamities like flood, war, etc. Even today every TV channel telecasts the speech rendered by astrologers predicting the next prime minister, rain fall, gold price, etc. that are of great interest to all walks of life .

Classic Blackgram Porridge

Oil bath, almost a forgotten weekly routine followed by every South Indian family until 3 or 4 decades ago, offers pretty much the same benefits of Ayurvedic massage. Nowadays people prefer to visit Ayurvedic clinic for massaging therapy, and spend a few hours & a few bucks there, but they take oil bath at home only on the day of Deepavali festival every year as a religious ritual.

Coconut milk biryani with Baby potato curry

A long time ago I read through an eye-opening piece of information published in almost all the newspapers & magazines about the special menu meticulously planned by the top chefs to ease the tension during the talks between Indian premier & Pakistan president at Agra summit in 2001. It made me to realize for the first time that the food we ingest not only nourishes our body but also influences our mind, mood, or thoughts as well. It also struck me that it is possible to tame the tantrums played by kids, or to channel the teens’ minds to set their goals by serving mind-calming foods. Apparently every mother could play a crucial role for the physical, mental & emotional well being of her children by serving appropriate food to fulfill their needs.

Pesarat

As a child I used to shy away from talking about food fearing that I might be mistakenly stamped as a gourmand. Nowadays it is a common sight that teens are talking all about food with their peers with no inhibition, and there is also a welcome trend that kids happily wielding small ladles to cook up their favorite meals (thanks to the TV shows like Masterchef Juniors), and above all we could find gourmands proudly call themselves a foodie.

Poppy seeds Payasam

Poppy seeds payasam is a delicious and nutritious dessert popular in Karnataka & Andhra Pradesh. Earlier I had been using poppy seeds scantily as a thickening agent along with coconut, so I could not identify the flavors in these seeds. But when I started to use them in larger quantity while making payasam, the flavor became so conspicuous that I could notice its nutty flavor similar to sesame seeds and also its sweetness as that of peanuts.

Stir-fried Balsam Pear

It is a myth that bitter gourds (Balsam pear) are always bitter. Onions & bitter gourd share a similarity: they both have strong flavors when eaten raw and lose their flavors when cooked. Thus bitter gourds taste bitter when taken raw, when cooked its bitterness reduced by half, when deep fried they are slightly bitter, and when fried in low temperature for a long time bitterness can be totally eliminated.

Anna Payasam

Whenever I heard the word payasam, I was visualizing jaggery payasam (made using rice & lentil) aka anna payasam during my childhood days. It was a delicious staple dessert prepared in our family whether to treat our guests, or ourselves on our birthdays/ festivals, or simply to offer to deities at home on Fridays. However we gradually switched to other payasam made of rice adai, vermicelli (semiya), tapioca pearls (javvarisi), jackfruits, etc.  Nevertheless we still follow the tradition of feeding the traditional anna payasam to babies in front of the deities at home or in a temple when solid foods are introduced to them for the first time.

Ketti Chutney

Idli with ketti chutney is a popular street food among bachelors who miss their home-cooked food for breakfast. Both my grandmothers prepared ketti chutney (meaning thick chutney) everyday, and they taste delicious when served particularly with spongy idli/ dosa. Nowadays we don’t prepare this chutney often, and we prefer to make a quick watery chutney that does not require any tempering.

Sodhi with Inji Pachadi

Sodhi is an exotic Sri Lankan curry prepared with lentils and vegetables stewed in coconut milk. Although sodhi is not a spicy curry, it has grown popular among the people living in & around Tirunelveli who usually enjoy spicy curries. Meals with sodhi served at the wedding feasts in our family is a lavish spread of creamy sodhi, pungent ginger chutney, spicy potato fries, crunchy appalam, scrumptious coconut milk dessert (payasam), sweet boondhi and fresh curd  as below. Wedding in our family is usually hosted by bride’s family. However bride’s family is treated with a sumptuous meal (maruveetu sappadu) with sodhi the day after marriage, and it is a unique custom prevalent here to signify the confluence of both the families.

Modhagam

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 amazing encouragement and my family, relatives & friends for their kind cooperation, invaluable assistance & honest reviews. I also thank Lord Ganesha by posting the most appropriate recipe, a recipe for Modhagam that we usually offer to Him on his birthday (Ganseh Chathurthi). In this process of sharing our family recipes in here for the past one year, I have been learning much more than what I learnt through the years of my cooking experience. And now I am so glad to share a new method that I found very helpful for making soft silky dough for modhagam.

Aadi Perukku

Aadi Perukku is a festival of fertility & prosperity celebrated in south India for over 500 years. It was mentioned in Sangam Tamil literature, Paripadal, written in the 14th century about the celebration of this festival.

Jackfruit Panna Cotta

Panna Cotta is a creamy Italian dessert similar to custard generally prepared by cooking sweetened flavored cream, set with gelatin, and served with fruit coulis, caramel sauce, or chocolate sauce. Now I have prepared a vegan panna cotta by replacing cream with coconut milk, gelatin with agar agar, and prepared the fruit coulis using locally grown jackfruit bulbs.

Coconut Chutney

Coconut chutney is the most commonly prepared condiment in almost every household in South India. It is simply prepared with fresh coconut meat & chillies (green or red chillies) and served with any breakfast. Generally we temper the mustard seeds, black gram, curry leaves and/or chopped shallots in sesame oil or coconut oil and add into coconut chutney to enhance the texture & flavour.