Ingredients:
1.Poha (Beaten Rice)- 2 cups
2.Sliced Onions - 1 no
3.Green Chillies - 3 nos
4.Curry leaves ( chopped) - few
5.Cilatro (chopped) - few
6.Salt - to taste
7.Oil - as reqd
For Tempering:
1.Mustard seeds - 1 tsp
2.Urad dhal - 1 tsp
3.Chana dhal - 1 tsp
Method:
1.Clean the poha and Soak it in warm water for 5 minutes , squeeze the water from poha and keep it aside.
2.Heat the Oil in the Wok and season the items under seasoning.
3.Add the sliced onions and saute it well.
4.Add the green chilies and curry leaves.
5.Now add the Poha in this mixture and mis it well.
6.Add the salt .
7.Finally sprinkle the cilantro on the top.
8.Serve the Poha Upma with Mango pickle.
INCREDIBLE INDIAN AND MULTI CUISINE FLAVOURS FROM MY KITCHEN!
Wednesday, July 16, 2008
Wednesday, July 9, 2008
Arachuvitta Sambar
Ingredients:
1.Tuvar dhal - 1 cup
2.Tamarind juice(lemon size) - 1 cup
3.Turmeric powder - 1/2 tsp
4.Sambar powder - 2 tsp
5.Vegetables ( Drumstick ( 2),Brinjals(3)) - cut into small pieces
6.Onion - 1 no
7.Oil - as reqd
8.Salt - to taste
To Roast and Grind:
1.Grated coconut - 4 tbsp
2.Chana dhal - 2 tbsp
3.Urad dhal - 2 tsp
4.Fenugreek seeds - 1/2 tsp
5.Red chillies - 3 nos
6.Asafoetida powder - a pinch
For Seasoning:
1.Oil - as reqd
2.Mustard seeds - 1 tsp
3.Curry leaves - few
Method:
1.Roast and Grind all the items under grinding.
2.Pressure cook the tuvar dhal with turmeric powder and keep it aside.
3.Heat the pan , mix the tamarind pulp with water,add turmeric powder,sambar powder,salt and vegetables and leave it to boil.
4.After 3 to 4 boils,add the grounded coconut paste to it and leave it to boil for 10 minutes.
5.Now add the cooked tuvar dhal into the boiling tamarind mixture.
6.Heat oil in a pan and season the items for seasoning and pour it into the boiling sambar.
7.Serve the Hot sambar with Hot Rice.
1.Tuvar dhal - 1 cup
2.Tamarind juice(lemon size) - 1 cup
3.Turmeric powder - 1/2 tsp
4.Sambar powder - 2 tsp
5.Vegetables ( Drumstick ( 2),Brinjals(3)) - cut into small pieces
6.Onion - 1 no
7.Oil - as reqd
8.Salt - to taste
To Roast and Grind:
1.Grated coconut - 4 tbsp
2.Chana dhal - 2 tbsp
3.Urad dhal - 2 tsp
4.Fenugreek seeds - 1/2 tsp
5.Red chillies - 3 nos
6.Asafoetida powder - a pinch
For Seasoning:
1.Oil - as reqd
2.Mustard seeds - 1 tsp
3.Curry leaves - few
Method:
1.Roast and Grind all the items under grinding.
2.Pressure cook the tuvar dhal with turmeric powder and keep it aside.
3.Heat the pan , mix the tamarind pulp with water,add turmeric powder,sambar powder,salt and vegetables and leave it to boil.
4.After 3 to 4 boils,add the grounded coconut paste to it and leave it to boil for 10 minutes.
5.Now add the cooked tuvar dhal into the boiling tamarind mixture.
6.Heat oil in a pan and season the items for seasoning and pour it into the boiling sambar.
7.Serve the Hot sambar with Hot Rice.
Morkuzhambhu
Ingredients:
1.Yoghurt(curd) -1 cup
2.Turmeric Powder - 1/2 tsp
3.Salt - to taste
4.Oil - as reqd
For Grinding:
1.Grated Coconut - 4 tbsp
2.Coriander seeds - 1 tsp
3.Jeera - 1/2 tsp
4.Bengal gram - 1 1/2 tbsp
5.Ginger - a small piece
6.Green chillies - 2 nos
7.Raw rice - 1 tbsp
For Seaasoning:
1.Oil - as reqd
2.Mustard seeds - 1 tsp
3.Methi Seeds - 1 tsp
4.Curry leaves - few
5.Red chilly - 1 no.
Method:
1.Soak all the grinding ingredients in water for 30 minutes except grated coconut and Ginger.
2.Grind all the ingredients and keep it aside.
3.Take the well beaten Yoghurt in a vessel and add the turmeric powder and salt .
4.Heat the oil in the pan and season all the items under seasoning.
5.Add the grounded mixture into the pan with enough hot water, let it cook well till the raw smell goes off.
6.Keep the fire in low and then pour the yoghurt in to the pan , dont allow to boil keep the fire in simmer for 10 minutes .
7.Serve with hot rice.
Note: I didnt add the vegies in the morkozhambhu, we can also add Okra, white pumpkin, carrot, brinjal.
Friday, June 27, 2008
Chana Bhatura
Ingredients:
For Bhatura:
1.Plain Flour ( Maida) - 2 cups
2.Yoghurt ( curd) - 3 tbsp
3.Baking Soda - 1/2 tsp
4.Oil - 2 tbsp
5.Salt - to taste
6.Oil for deep frying.
For Chana:
1.Boiled White Chana ( Kabuli Chana) - 2 cups
2.Large Onions - 2 nos
3.Tomatoes - 4 nos
4.Ginger n Garlic paste - 1 tbsp
5.Green chillies - 2 nos
6.Chilli Powder - 1/2 tbsp
7.Cumin Powder - 1 tsp
8.Garam masala powder - 1 tsp
9.Oil - as reqd
10.Salt - to taste
11.Turmeric Powder - 1 tsp
For Seasoning :
1.Cinnamon sticks - 2 ''
2.Cloves - 3 nos
3.Bay Leaf - 2
Method:
For Bhatura:
1.Soak the chana dal in water to overnight and pressure cook for 5 - 6 whistles.
2.Sieve the flour and add the baking soda , salt, and curd.
3.Make the dough ,if need add milk to knead.
4.Keep the kneaded dough in a warm place covered with wet cloth for about 6 - 7 hours.
5.After 7 hours,take the dough and knead it well.
6.Take a lemon size dough and roll into circular shape like poori.(dont roll into thin)
7.Deep fry it into oil to a light golden brown and serve hot with chana masala.
For Chana :
1.Pressure cook the soaked chana dhal for 7 whistles and keep it aside.
2.Take 5 tbsps of cooked chana dhal for grinding.
3.Heat oil in a pan ,season all the items under seasoning.
4.Add the sliced onions and saute it well.
5.Now add the ginger n garliic paste and green chillies,fry for a minute.Now add the tomatoes.
6.Add the grounded chana paste, saute it for a minute.
7.Now add the Chilli powder,turmeric powder,cumin powder,garam masala and salt to taste.Mix it well.
8.Then add the cooked chana dhal with 2 cups of water or can use the same cooked chana dhal water.
9.Bring to boil and stir it well till the gravy thickens.
10.Garnish with onions,coriander leaves and tomatoes.
11.Serve it with hot Bhatura.
For Bhatura:
1.Plain Flour ( Maida) - 2 cups
2.Yoghurt ( curd) - 3 tbsp
3.Baking Soda - 1/2 tsp
4.Oil - 2 tbsp
5.Salt - to taste
6.Oil for deep frying.
For Chana:
1.Boiled White Chana ( Kabuli Chana) - 2 cups
2.Large Onions - 2 nos
3.Tomatoes - 4 nos
4.Ginger n Garlic paste - 1 tbsp
5.Green chillies - 2 nos
6.Chilli Powder - 1/2 tbsp
7.Cumin Powder - 1 tsp
8.Garam masala powder - 1 tsp
9.Oil - as reqd
10.Salt - to taste
11.Turmeric Powder - 1 tsp
For Seasoning :
1.Cinnamon sticks - 2 ''
2.Cloves - 3 nos
3.Bay Leaf - 2
Method:
For Bhatura:
1.Soak the chana dal in water to overnight and pressure cook for 5 - 6 whistles.
2.Sieve the flour and add the baking soda , salt, and curd.
3.Make the dough ,if need add milk to knead.
4.Keep the kneaded dough in a warm place covered with wet cloth for about 6 - 7 hours.
5.After 7 hours,take the dough and knead it well.
6.Take a lemon size dough and roll into circular shape like poori.(dont roll into thin)
7.Deep fry it into oil to a light golden brown and serve hot with chana masala.
For Chana :
1.Pressure cook the soaked chana dhal for 7 whistles and keep it aside.
2.Take 5 tbsps of cooked chana dhal for grinding.
3.Heat oil in a pan ,season all the items under seasoning.
4.Add the sliced onions and saute it well.
5.Now add the ginger n garliic paste and green chillies,fry for a minute.Now add the tomatoes.
6.Add the grounded chana paste, saute it for a minute.
7.Now add the Chilli powder,turmeric powder,cumin powder,garam masala and salt to taste.Mix it well.
8.Then add the cooked chana dhal with 2 cups of water or can use the same cooked chana dhal water.
9.Bring to boil and stir it well till the gravy thickens.
10.Garnish with onions,coriander leaves and tomatoes.
11.Serve it with hot Bhatura.
Dhal Ghost
Ingredients:
1.Chana Dhal - 1 cup
2.Boneless Lamb - 1 kg( cut into cubes)
3.Potatoes - 4 nos
4.Sliced Big Onions - 2 nos
5.Ginger n Garlic paste - 2 tbsp
6.Coriander powder - 1 1/2 tbsp
7.Chilli Powder - 1 tbsp
8.Green Chillies - 2 nons
9.Sliced Tomatoes - 3 nos
10.Turmeric Powder - 1 tsp
11.Gram masala powder - 1 tsp
12.Juice of 1/2 lime.
13.Salt - to taste
14.Oil - as reqd
For Seasoning:
1.Cloves - 3 nos
2.Cinnamon - 2
3.Bay leaf - 1
Method:
1.Marinate the lamb with ginger n garlic paste,turmeric powder,chilli powder,salt,lemon juice for 2 hours.
2.Pressure cook the marinated lamb with chana dhal for 3 whistles.
3.Heat the oil in the pan and season the items under seasoning.
4.Add the Sliced onions and green chillies to fry till golden brown.
5.Add the tomatoes and saute it well.
6.Now add the coriander powder and salt,saute it well.
7.Then add the potatoes,cooked lamb with dhal.
8.Cook it well for about 15 minutes.
9.Serve the dhall ghost with parathas or with hot rice.
1.Chana Dhal - 1 cup
2.Boneless Lamb - 1 kg( cut into cubes)
3.Potatoes - 4 nos
4.Sliced Big Onions - 2 nos
5.Ginger n Garlic paste - 2 tbsp
6.Coriander powder - 1 1/2 tbsp
7.Chilli Powder - 1 tbsp
8.Green Chillies - 2 nons
9.Sliced Tomatoes - 3 nos
10.Turmeric Powder - 1 tsp
11.Gram masala powder - 1 tsp
12.Juice of 1/2 lime.
13.Salt - to taste
14.Oil - as reqd
For Seasoning:
1.Cloves - 3 nos
2.Cinnamon - 2
3.Bay leaf - 1
Method:
1.Marinate the lamb with ginger n garlic paste,turmeric powder,chilli powder,salt,lemon juice for 2 hours.
2.Pressure cook the marinated lamb with chana dhal for 3 whistles.
3.Heat the oil in the pan and season the items under seasoning.
4.Add the Sliced onions and green chillies to fry till golden brown.
5.Add the tomatoes and saute it well.
6.Now add the coriander powder and salt,saute it well.
7.Then add the potatoes,cooked lamb with dhal.
8.Cook it well for about 15 minutes.
9.Serve the dhall ghost with parathas or with hot rice.
Friday, June 20, 2008
Bittergourd Puzhi Kuzhambu (பாவக்காய் புளிகுழம்பு)
Ingredients:
1.Sliced Bittergourd - 2 nos
2.Small Onions - 1 cup
3.Tomatoes - 3 nos
4.Garlic Pods - 5 nos
5.Tamarind Pulp - 1 cup
6.Turmeric powder - 1 tsp
7.Coriander powder - 1 tbsp
8.Chilli Powder - 1 tbsp
9.Green Chilly - 2 nos
10.Salt - to taste
11.Oil - as reqd
For Grind:
1.Grated Coconut - 1 cup
2.Saunf - 1 tsp
For Seasoning :
1.Mustard Seeds - 1 tsp
2.Fenugreek Seeds - 1 tsp
3.Curry Leaves - few
Method:
1.Grind the ingredients under to Grind.
2.Heat the oil in the pan and splutter the items under For seasoning.
3.Add the onions and garlic pods to saute .
4.Add the tomatoes ,Green chillies and fry it well.
5.Then put the Bittergourd,coriander powder,chilli powder,turmeric powder and salt .
6.Now Fry the ingredients well and add the 1 cup hot water.
7.After 2 - 3 boils add the grounded paste.
8.Leave it to cook.
9.Serve with Hot Rice.
1.Sliced Bittergourd - 2 nos
2.Small Onions - 1 cup
3.Tomatoes - 3 nos
4.Garlic Pods - 5 nos
5.Tamarind Pulp - 1 cup
6.Turmeric powder - 1 tsp
7.Coriander powder - 1 tbsp
8.Chilli Powder - 1 tbsp
9.Green Chilly - 2 nos
10.Salt - to taste
11.Oil - as reqd
For Grind:
1.Grated Coconut - 1 cup
2.Saunf - 1 tsp
For Seasoning :
1.Mustard Seeds - 1 tsp
2.Fenugreek Seeds - 1 tsp
3.Curry Leaves - few
Method:
1.Grind the ingredients under to Grind.
2.Heat the oil in the pan and splutter the items under For seasoning.
3.Add the onions and garlic pods to saute .
4.Add the tomatoes ,Green chillies and fry it well.
5.Then put the Bittergourd,coriander powder,chilli powder,turmeric powder and salt .
6.Now Fry the ingredients well and add the 1 cup hot water.
7.After 2 - 3 boils add the grounded paste.
8.Leave it to cook.
9.Serve with Hot Rice.
Brinjal Puzhi Kuzhambhu (கத்திரிக்காய் புளிகுழம்பு)
Ingredients:
1.Brinjals - 6 to 8 nos
2.Onions - 1 no
3.Tomatoes - 3 nos
4.Green Chillies - 4 nos
5.Garlic pods - 5 nos
6.Lemon Size Tamarind
7.Turmeric powder - 1 tsp
8.Sambar Powder - 2 tsp
9.Chilli Powder - 1 tsp
10.Salt - to taste
11.Oil - as reqd
For Seasoning:
1.Mustard seeds - 1 tsp
2.Fenugreek seeds - 1 tsp
3.Curry Leaves - few
Method:
1.Heat the oil in the pan and season the items under the seasoning.
2.Put the onions to fry and addgreen chillies, garlic to saute.
3.Now add the tomatoes to saute and add the Brinjals,sambar powder,turmeric powder,chilli powder and salt.
4.Add the enough water to cook.
5.Serve the BBrinjal puzhi kuzhambhu with Hot Rice.
Mixed Vegetable Kurma (வெஜ் குருமா)
Ingredients :
1.Mixed Vegetables - 2 cups
(Potato,Carrot,Beans,Beet Root,Green Peas,Cauliflower,Corn Kernels)
2.Big Onions - 2 nos
3.Tomatoes - 3 nos
4.Ginger n Garlic Paste - 1 1/2 tbsp
5.Chilli Powder - 1 tbsp
6.Green Chilly - 2 nos
7.Turmeric powder - 1 1/2 tsp
8.Salt - to taste
9.Oil - as reqd
10.Curd - 1 cup
To Grind:
1.Grated Coconut - 1 cup
2.Saunf - 1 tsp
3.Kus Kus - 1 tsp
4.Garlic pods - 2 nos
For Seasoning :
1.Cinnamon sticks - 2 nos
2 .Cloves - 4 nos
3.Cardamom - 2 nos
4.Bay Leaf - 1
Method:
1.Grind all the ingredients under to grind,keep it aside.
2.Heat the oil in the pan and season the items under seasoning.
3.Add the onions to fry and ginger n garlic paste.
4.Add the tomatoes and Green Chillies, saute it well.
5.Now add the mixed Vegetables and fry it well.
6.Then add the chilli powder , turmeric powder and curd to it.
7.Add the grounded paste and enough hot water to cook.
8.Add the salt to taste and let it to boil.
9.Serve the Vegetable Kurma with Chappathi ,Poori,Dosai,Aappam or with Parattha.
1.Mixed Vegetables - 2 cups
(Potato,Carrot,Beans,Beet Root,Green Peas,Cauliflower,Corn Kernels)
2.Big Onions - 2 nos
3.Tomatoes - 3 nos
4.Ginger n Garlic Paste - 1 1/2 tbsp
5.Chilli Powder - 1 tbsp
6.Green Chilly - 2 nos
7.Turmeric powder - 1 1/2 tsp
8.Salt - to taste
9.Oil - as reqd
10.Curd - 1 cup
To Grind:
1.Grated Coconut - 1 cup
2.Saunf - 1 tsp
3.Kus Kus - 1 tsp
4.Garlic pods - 2 nos
For Seasoning :
1.Cinnamon sticks - 2 nos
2 .Cloves - 4 nos
3.Cardamom - 2 nos
4.Bay Leaf - 1
Method:
1.Grind all the ingredients under to grind,keep it aside.
2.Heat the oil in the pan and season the items under seasoning.
3.Add the onions to fry and ginger n garlic paste.
4.Add the tomatoes and Green Chillies, saute it well.
5.Now add the mixed Vegetables and fry it well.
6.Then add the chilli powder , turmeric powder and curd to it.
7.Add the grounded paste and enough hot water to cook.
8.Add the salt to taste and let it to boil.
9.Serve the Vegetable Kurma with Chappathi ,Poori,Dosai,Aappam or with Parattha.
Channa Dhal Kuzhambhu (சன்னா குழம்பு)
Ingredients:
1.White Channa Dhal - 1 cup
2.Big Onions -1 no
3.Tomatoes - 3 nos
4.Coriander Powder - 1 tbsp
5.Chilli Powder - 1 tbsp
6.Green chilly - 1 no
7.Turmeric powder - 1 tsp
8.Coriander Leaves - few
9.Salt - to taste
10.Oil - as reqd
To Grind :
1.Grated Coconut - 1/2 cup
2.Saunf - 1 tsp
3.Kus kus - 1 tsp
4.Garlic - 4 pods
5.Roasted chana dhal - 2 tbsp
For Seasoning:
1.Cinnamon sticks - 2 nos
2.Cloves - 4 nos
3.Cardamom - 2 nos
4.Bay Leaf - 1
Method:
1.Soak the channa dhal in water for about 12 hours.
2.Pressure cook the channa dhal with salt,keep it aside.
3.Grind the ingredients under to grind and keep it aside.
4.Heat the oil in the pan,season the items under seasoning.
5.Add the onions to fry and add tomatoes to saute.
6.Now add the coriander powder,chilli powder,turmeric powder and saute it well.
7.Add the enough hot water to cook and add the boiled channa dhal.
8.Add the salt to taste.
9.Leave the gravy to cook.
10.After gravy got cooked,sprinkle the coriander leaves on the top.
11.Serve the Gravy with Hot Rice or with Rotis.
1.White Channa Dhal - 1 cup
2.Big Onions -1 no
3.Tomatoes - 3 nos
4.Coriander Powder - 1 tbsp
5.Chilli Powder - 1 tbsp
6.Green chilly - 1 no
7.Turmeric powder - 1 tsp
8.Coriander Leaves - few
9.Salt - to taste
10.Oil - as reqd
To Grind :
1.Grated Coconut - 1/2 cup
2.Saunf - 1 tsp
3.Kus kus - 1 tsp
4.Garlic - 4 pods
5.Roasted chana dhal - 2 tbsp
For Seasoning:
1.Cinnamon sticks - 2 nos
2.Cloves - 4 nos
3.Cardamom - 2 nos
4.Bay Leaf - 1
Method:
1.Soak the channa dhal in water for about 12 hours.
2.Pressure cook the channa dhal with salt,keep it aside.
3.Grind the ingredients under to grind and keep it aside.
4.Heat the oil in the pan,season the items under seasoning.
5.Add the onions to fry and add tomatoes to saute.
6.Now add the coriander powder,chilli powder,turmeric powder and saute it well.
7.Add the enough hot water to cook and add the boiled channa dhal.
8.Add the salt to taste.
9.Leave the gravy to cook.
10.After gravy got cooked,sprinkle the coriander leaves on the top.
11.Serve the Gravy with Hot Rice or with Rotis.
Egg Gravy (முட்டை குருமா)
Ingredients:
1.Boiled Egg - 4 nos
2.Small Onions ( sambar onions)- 1 cup
3.Sliced Tomatoes - 2 nos
4.Cinnamon sticks - 2 nos
5.Cloves - 3 nos
6.Curry Leaves - few
7.Coriander Powder - 1 1/2 tbsp
8.Chilli Powder - 1 tbsp
9.Turmeric Powder - 1 tsp
10.Salt - to taste
For Grind :
1.Grated Coconut - 1/2 cup
2.Pepper corn - 3/4 tsp
3.Saunf - 1/2 tsp
4.Kus Kus - 1/2 tsp
Method:
1.Grind all the ingredients under For Grind.
2.Heat Oil in the pressure pan , put cinnamon,cloves ,curry leaves and onions for fry.
3.Add the Tomatoes ,coriander powder,chilli powder,turmeric powder and saute it well.
4.Add the enough water to cook and leave it to boil.
5.Add the grounded paste and salt,leave it to boil.
6.Now make the holes inthe boiled egg with the fork and put it into the boiling gravy.
7.Now Egg Gravy is ready to Serve with Hot Rice or with Rotis.
1.Boiled Egg - 4 nos
2.Small Onions ( sambar onions)- 1 cup
3.Sliced Tomatoes - 2 nos
4.Cinnamon sticks - 2 nos
5.Cloves - 3 nos
6.Curry Leaves - few
7.Coriander Powder - 1 1/2 tbsp
8.Chilli Powder - 1 tbsp
9.Turmeric Powder - 1 tsp
10.Salt - to taste
For Grind :
1.Grated Coconut - 1/2 cup
2.Pepper corn - 3/4 tsp
3.Saunf - 1/2 tsp
4.Kus Kus - 1/2 tsp
Method:
1.Grind all the ingredients under For Grind.
2.Heat Oil in the pressure pan , put cinnamon,cloves ,curry leaves and onions for fry.
3.Add the Tomatoes ,coriander powder,chilli powder,turmeric powder and saute it well.
4.Add the enough water to cook and leave it to boil.
5.Add the grounded paste and salt,leave it to boil.
6.Now make the holes inthe boiled egg with the fork and put it into the boiling gravy.
7.Now Egg Gravy is ready to Serve with Hot Rice or with Rotis.
Mince Meat Ball Gravy (கோலா உருண்டை குழம்பு)
Ingredients:
1.Mince Meat - 1/2 kg
2.Sliced Big Onions - 1
3.Sliced Tomatoes - 3 nos
4.Coriander Powder - 3 tbsp
5.Chilli owder - 2 tbsp
6.Salt - to taste
7.Oil - as reqd
8.Ginger n Garlic Paste - 1 tbsp
For Masala : ( Grind and add it with kuzhambhu)
1.Grated Coconut - 1 cup
2.Kus kus - 1 tsp
4.Cinnamon stick - 2 nos
5.Cloves - 3 nos
6.Turmeric powder - 1 1/2 tsp
To Grind :(For Kola Ball)
1.Grated Coconut - 1 cup
2.Ginger - 1 ''
3.Garlic pods - 6 nos
4.Roasted Channa dhal - 1/2 cup
5.Cinnamon sticks - 1
6.Cloves - 3 nos
7.Fennel Seeds - 1 tsp
8.Kus Kus - 1 tsp
9.Onion - 1/2 cup
10.Red Chillies - 4 nos
11.Turmeric Powder - 1 tsp
12.Mince Meat - 1/2 Kg
Method :
1.Grind all the spice ingredients except mice meat under the Kola Ball Masala and grind the mince meat separately and mix it with the grounded masala.
2.Add the enough salt to it,if need add chopped coriander leaves and curry leaves.
3.Heat oil in the pan for deep fry ,make the kola masala into lemon size balls and put it into the oil.
4.Deep Fry all the remaining kola balls and keep aside.
5.Heat the oil in the pressure pan, fry the sliced onions and put the ginger n garlic paste.
6.Add the chopped tomatoes ,coriander powder,chilli powder,turmeric powder and grounded masala for kuzhambhu.
7.Add the salt and cook this gravy till the raw smell goes off.
8.After 2 - 3 boils,add the deep fried kola balls into the gravy.
9.Serve the kola balls gravy for hot rice or with rotis.
[Note: You can also put the kola balls without deep frying,but it may sometimes broke into pieces.For the first time,can try it with deep frying kola balls.]
1.Mince Meat - 1/2 kg
2.Sliced Big Onions - 1
3.Sliced Tomatoes - 3 nos
4.Coriander Powder - 3 tbsp
5.Chilli owder - 2 tbsp
6.Salt - to taste
7.Oil - as reqd
8.Ginger n Garlic Paste - 1 tbsp
For Masala : ( Grind and add it with kuzhambhu)
1.Grated Coconut - 1 cup
2.Kus kus - 1 tsp
3.Saunf - 1 tsp
4.Cinnamon stick - 2 nos
5.Cloves - 3 nos
6.Turmeric powder - 1 1/2 tsp
To Grind :(For Kola Ball)
1.Grated Coconut - 1 cup
2.Ginger - 1 ''
3.Garlic pods - 6 nos
4.Roasted Channa dhal - 1/2 cup
5.Cinnamon sticks - 1
6.Cloves - 3 nos
7.Fennel Seeds - 1 tsp
8.Kus Kus - 1 tsp
9.Onion - 1/2 cup
10.Red Chillies - 4 nos
11.Turmeric Powder - 1 tsp
12.Mince Meat - 1/2 Kg
Method :
1.Grind all the spice ingredients except mice meat under the Kola Ball Masala and grind the mince meat separately and mix it with the grounded masala.
2.Add the enough salt to it,if need add chopped coriander leaves and curry leaves.
3.Heat oil in the pan for deep fry ,make the kola masala into lemon size balls and put it into the oil.
4.Deep Fry all the remaining kola balls and keep aside.
5.Heat the oil in the pressure pan, fry the sliced onions and put the ginger n garlic paste.
6.Add the chopped tomatoes ,coriander powder,chilli powder,turmeric powder and grounded masala for kuzhambhu.
7.Add the salt and cook this gravy till the raw smell goes off.
8.After 2 - 3 boils,add the deep fried kola balls into the gravy.
9.Serve the kola balls gravy for hot rice or with rotis.
[Note: You can also put the kola balls without deep frying,but it may sometimes broke into pieces.For the first time,can try it with deep frying kola balls.]
Mutton Kuzhambu (மட்டன் குழம்பு)
Ingredients:
1.Mutton - 1 kg
2.Sliced Big Onions - 1
3.Sliced Tomatoes - 3 nos
4.Salt - to taste
5.Oil - as reqd
For Mutton Masala (To roast and grind) :
1.Small Onions ( sambar onion) - 1 cup
2.Garlic pods - 7 nos
3.Whole Peppercorns - 1 tsp
4.curry leaves - few
5.Grated Coconut - 1/2 cup
6.Coriander powder - 3 tbsp
7.Turmeric powder - 2 tsp
8.Dry Red Chillies - 4 nos
Dry Ingredients : ( to grind )
1.Fennel seeds - 1 tsp
2.Kus Kus - 1 tsp
3.Cinnamon sticks - 3 nos
4.Cloves - 3 nos
5.Roasted Chana dhal - 3 tbsp
Method :
1.Heat the oil in the pan and roast the ingredients under the Mutton Masala and Grind it well into a fine paste.
2.Grind the ingredients without roast under dry ingredients.
3.Mix the two grounded masalas and keep it aside.
4.Again pour the oil in the same pressure pan and fry the sliced onions and tomatoes.
5.Add the Cleaned Mutton Pieces and fry it for a few minutes.
6.Add salt , grounded masala and little water to cook.
7.Cook the Mutton till it turns soft.
8.Stir the gravy inbetween the cooking stage.
9.Serve the mutton kuzhambhu with Hot Rice or with rotis.
1.Mutton - 1 kg
2.Sliced Big Onions - 1
3.Sliced Tomatoes - 3 nos
4.Salt - to taste
5.Oil - as reqd
For Mutton Masala (To roast and grind) :
1.Small Onions ( sambar onion) - 1 cup
2.Garlic pods - 7 nos
3.Whole Peppercorns - 1 tsp
4.curry leaves - few
5.Grated Coconut - 1/2 cup
6.Coriander powder - 3 tbsp
7.Turmeric powder - 2 tsp
8.Dry Red Chillies - 4 nos
Dry Ingredients : ( to grind )
1.Fennel seeds - 1 tsp
2.Kus Kus - 1 tsp
3.Cinnamon sticks - 3 nos
4.Cloves - 3 nos
5.Roasted Chana dhal - 3 tbsp
Method :
1.Heat the oil in the pan and roast the ingredients under the Mutton Masala and Grind it well into a fine paste.
2.Grind the ingredients without roast under dry ingredients.
3.Mix the two grounded masalas and keep it aside.
4.Again pour the oil in the same pressure pan and fry the sliced onions and tomatoes.
5.Add the Cleaned Mutton Pieces and fry it for a few minutes.
6.Add salt , grounded masala and little water to cook.
7.Cook the Mutton till it turns soft.
8.Stir the gravy inbetween the cooking stage.
9.Serve the mutton kuzhambhu with Hot Rice or with rotis.
Thursday, June 19, 2008
Mango Rice (மாங்காய் சாதம்)
Ingredients:
1.Cooked Rice - 2 cups
2.Grated Raw Mango - 1 1/2 cup
3.Mustard seeds - 1 tsp
4.Urad dhal - 1/2 tsp
5.Salt - for taste
6.Oil - 2 tbsp
For Grind:
1.Green chilly - 3 nos
2.Grated Coconut - 1/2 cup
3.Asafoetida - pinch
Method :
1.Grind the green chillies,grated coconut,salt and asafoetida.
2.Add the grated mango with the grounded mixture and again grind it well.
3.Heat the oil in the pan and splutter the mustard seeds,urad dhal and curry leaves.
4.Then add the grounded paste into the pan and fry for 3 minutes.
5.Fry the mixture till the raw smell goes out, don't add the water.
6.Mix the cooked rice with the sauted mango mixture.
7.Serve the Mango Rice with Potato chips or with pickle.
1.Cooked Rice - 2 cups
2.Grated Raw Mango - 1 1/2 cup
3.Mustard seeds - 1 tsp
4.Urad dhal - 1/2 tsp
5.Salt - for taste
6.Oil - 2 tbsp
For Grind:
1.Green chilly - 3 nos
2.Grated Coconut - 1/2 cup
3.Asafoetida - pinch
Method :
1.Grind the green chillies,grated coconut,salt and asafoetida.
2.Add the grated mango with the grounded mixture and again grind it well.
3.Heat the oil in the pan and splutter the mustard seeds,urad dhal and curry leaves.
4.Then add the grounded paste into the pan and fry for 3 minutes.
5.Fry the mixture till the raw smell goes out, don't add the water.
6.Mix the cooked rice with the sauted mango mixture.
7.Serve the Mango Rice with Potato chips or with pickle.
BisiBelaBath
Ingredients :
1.Rice - 1 1/2 cup
2.Tuvar dhal - 1 cup
3.Diced Mixed Vegetables - 2 cups
( potato,brinjal,carrot,drumstick and beans)
4.Small onions ( sambar onions ) - 10 nos
5.Tomatoes - 2 small
6.Green chilly - 2 nos
7.Tamarind - lemon size ball
8.Salt - for taste
9.Oil - as reqd
10.Asafoetida - 1/2 tsp
For roast and grind :
1.Dania seeds - 3 tbsp
2.chana dhal - 2 tbsp
3.Urad dhal - 2 tbsp
4.Grated Dry coconut - 3 tbsp
5.Dry red chillies - 4 nos
6.Curry leaves - few
7.Turmeric powder - 1 tsp
Method :
1.Roast the 7 ingredients of spice in an oil and grind it well, keep it aside.
2.Soak the tamarind ball in the hot water and extract the juice, keep it aside.
3.Heat the oil in the pressure pan ,splutter the mustard seeds.
4.Mix the onion,chillies,curry leaves,tomatoes and saute it for a while.
5.Then add all the vegetables.
6.Now add the tamarind juice,rice,tuvar dhal ,grounded spice mix,turmeric powder,salt,asafoetida and add 5 cups of hot water.
7.Cook the rice for 3 - 4 whistles.
8.Serve the Bisibelabath with the papads.
1.Rice - 1 1/2 cup
2.Tuvar dhal - 1 cup
3.Diced Mixed Vegetables - 2 cups
( potato,brinjal,carrot,drumstick and beans)
4.Small onions ( sambar onions ) - 10 nos
5.Tomatoes - 2 small
6.Green chilly - 2 nos
7.Tamarind - lemon size ball
8.Salt - for taste
9.Oil - as reqd
10.Asafoetida - 1/2 tsp
For roast and grind :
1.Dania seeds - 3 tbsp
2.chana dhal - 2 tbsp
3.Urad dhal - 2 tbsp
4.Grated Dry coconut - 3 tbsp
5.Dry red chillies - 4 nos
6.Curry leaves - few
7.Turmeric powder - 1 tsp
Method :
1.Roast the 7 ingredients of spice in an oil and grind it well, keep it aside.
2.Soak the tamarind ball in the hot water and extract the juice, keep it aside.
3.Heat the oil in the pressure pan ,splutter the mustard seeds.
4.Mix the onion,chillies,curry leaves,tomatoes and saute it for a while.
5.Then add all the vegetables.
6.Now add the tamarind juice,rice,tuvar dhal ,grounded spice mix,turmeric powder,salt,asafoetida and add 5 cups of hot water.
7.Cook the rice for 3 - 4 whistles.
8.Serve the Bisibelabath with the papads.
Coconut Rice (தேங்காய் சாதம்)
Ingredients:
1.Cooked Basmathi Rice - 2 cups
2.Grated coconut - 1 cup
3.Sliced Green chillies - 3 nos
4.Asafoetida (Hing) - 1/2 tsp
5.Curry leaves - few
6.Mustard seeds - 1 tsp
7.Spiltted Black gram - 2 tsp
8.Oil - 3 tbsp
9.Salt - for taste.
Method:
1.Heat the oil in the heavy bottomed pan and add mustard seeds to splutter.
2.Now add the grams,asafoetida , green chillies and fry for a few seconds, till the grams turn to golden brown.
3.Add the Curry leaves and grated coconut , saute it on low flame .
4.Add the cooked rice and salt to the coconut mixture and mix it well.
5.Close the pan with the lid for a 5 minutes,till the rice mixed with the coconut flavour.
6.Serve the coconut rice with Mango Pickles.
1.Cooked Basmathi Rice - 2 cups
2.Grated coconut - 1 cup
3.Sliced Green chillies - 3 nos
4.Asafoetida (Hing) - 1/2 tsp
5.Curry leaves - few
6.Mustard seeds - 1 tsp
7.Spiltted Black gram - 2 tsp
8.Oil - 3 tbsp
9.Salt - for taste.
Method:
1.Heat the oil in the heavy bottomed pan and add mustard seeds to splutter.
2.Now add the grams,asafoetida , green chillies and fry for a few seconds, till the grams turn to golden brown.
3.Add the Curry leaves and grated coconut , saute it on low flame .
4.Add the cooked rice and salt to the coconut mixture and mix it well.
5.Close the pan with the lid for a 5 minutes,till the rice mixed with the coconut flavour.
6.Serve the coconut rice with Mango Pickles.
Vegetable Biriyani (வெஜ் பிரியாணி)
Ingredients:
1.Basmathi Rice -2 cups
2.Mixed Vegetables - 1 cup
( carrot,potato,cauliflower,beans,green peas,Beet root)
3.Sliced Onions - 3 big
4.Tomatoes - 4 nos
5. Green Chillies - 3 nos
6.Ginger n Garlic Paste - 2 tbsp
7.Curd or coconut milk - 1/2 cup
8.Red Chilli Powder - 1 tbsp
9.Turmeric Powder - 2 tsp
10.Garam Masala Powder - 1 tsp
11.Meal Maker (soya chunks)- 1/2 cup
12.Salt - for taste
For Seasoning :
1.Oil - 4 tbsp
2.Cinnamon - 2 sticks
3.Cloves - 4 nos
4.Cardamom - 3 nos
5.Bay Leaf - 2
Method :
1.Heat the oil in the pan and fry the vegetables and keep it aside.
For Seasoning :
1.Oil - 4 tbsp
2.Cinnamon - 2 sticks
3.Cloves - 4 nos
4.Cardamom - 3 nos
5.Bay Leaf - 2
Method :
1.Heat the oil in the pan and fry the vegetables and keep it aside.
2.Season the spices under seasoning in the same oil.
3.Add Onions,Green chillies and saute it well till the onion turns translucent.
4.Then add ginger n garlic paste ,fry for a while.
5.Add chilli powder,garam masala powder,turmeric powder,salt and saute for a minute.(If we add the powders in this stage means it get cook nicely and also give dark colour to the recipe)
6.After the masalas get cooked the oil will seperate on the bottom, now at this stage put the meal makers and saute it well.(soak soya chunks in the warm water for 5 minutes then squeeze the water)
7.Add chopped tomatoes and salt .
8.Next add finely beaten curd or coconut milk , stir it well for 5 minutes.
9.Add all the fried vegetables and washed rice, mix it well.
10.Keep it in high flame for the first whistle and turn off the fire .Let it be to cook in the steam.
11.Open the pan and separate the rice with the fork,the rice doesn't break into pieces.
12.Serve with Raita.
Mint - Coriander Chicken Pulav ( சிக்கன் புலாவ்)
Ingredients :
1.Basmathi Rice - 2 cups
2.Onions - 2 big
3.Ginger n Garlic Paste - 2 tbsp
4.Chicken - 1 kg
5.Turmeric powder - 1 1/2 tsp
6.Salt
For Grinding:
1.Mint leaves - 1 bunch
2. Coriander Leaves - 1 bunch
3.Green Chillies - 4 nos
For Seasoning:
1.Oil - 4 tbsp
2.Cinnamon sticks - 2
3.Cardamom - 3 nos
4.Cloves - 4 nos
5.Bay leaves - 2
Method :
1.Heat oil in the pan and season the items under seasoning.
2.Add the sliced onions and fry it well.
3.Add the ginger n garlic paste and saute it well.
4.Add the grounded mint - coriander paste and fry well till the raw smell goes out.
5.Add the chicken pieces with salt and turmeric powder, fry till the chicken cooks to half way.
6.Add the washed rice and mix well for a minute.
7.Cook the rice for 1 whistle in a high flame and reduce to the low flame for the another whistle.
8.Open the pan and mix the rice lightly with fork.
9.It will be in greenish color,serve it with curd raita or with chicken gravy.
1.Basmathi Rice - 2 cups
2.Onions - 2 big
3.Ginger n Garlic Paste - 2 tbsp
4.Chicken - 1 kg
5.Turmeric powder - 1 1/2 tsp
6.Salt
For Grinding:
1.Mint leaves - 1 bunch
2. Coriander Leaves - 1 bunch
3.Green Chillies - 4 nos
For Seasoning:
1.Oil - 4 tbsp
2.Cinnamon sticks - 2
3.Cardamom - 3 nos
4.Cloves - 4 nos
5.Bay leaves - 2
Method :
1.Heat oil in the pan and season the items under seasoning.
2.Add the sliced onions and fry it well.
3.Add the ginger n garlic paste and saute it well.
4.Add the grounded mint - coriander paste and fry well till the raw smell goes out.
5.Add the chicken pieces with salt and turmeric powder, fry till the chicken cooks to half way.
6.Add the washed rice and mix well for a minute.
7.Cook the rice for 1 whistle in a high flame and reduce to the low flame for the another whistle.
8.Open the pan and mix the rice lightly with fork.
9.It will be in greenish color,serve it with curd raita or with chicken gravy.
Mushroom Biriyani (காளான் பிரியாணி)
Ingredients:
1.Basmathi Rice - 2 cups
2.Button Mushroom - 1 packet
3.Onions - 1 big
4.Green chillies - 2 nos
5.Tomatoes - 2 nos
6.Ginger n Garlic Paste - 1 tbsp
7.Mint leaves - 2 tbsp
8.Garam Masala - 1 tsp
9.Chilly Powder - 1 tbsp
10.Coriander powder - 1/2 tbsp
11.Turmeric powder - 1 1/2 tsp
12.Coriander leaves - 2 tbsp
13.Salt - for taste
For Seasoning :
1.Oil - 4 tbsp
2.cinnamon sticks - 2 nos
3.cloves - 3 nos
4.cardamom - 2 nos
5.Bay leaf - 2
Method :
1.Heat the oil in the pan and seasoned the items under the seasoning.
2.Add the Sliced Onions and saute it for a while.
3.Add the ginger n garlic paste,green chillies,mint leaves and coriander leaves, saute it well.
4.Add the mushrooms and fry it well till the water comes out from the mushrooms.
5.Add the tomatoes and fry it well,till the raw smells goes out.
6.Add the chilly powder,Turmeric powder,coriander powder,Garam masala powder,salt.
7.Add the washed rice with the cooking mixture and fry for a while.
8.Add 3 cups of hot water into the mixture, stir it well.
9.Cook it for 2 whistles.
10.Serve the Mushroom biriyani with curd raita or with chicken gravy.
1.Basmathi Rice - 2 cups
2.Button Mushroom - 1 packet
3.Onions - 1 big
4.Green chillies - 2 nos
5.Tomatoes - 2 nos
6.Ginger n Garlic Paste - 1 tbsp
7.Mint leaves - 2 tbsp
8.Garam Masala - 1 tsp
9.Chilly Powder - 1 tbsp
10.Coriander powder - 1/2 tbsp
11.Turmeric powder - 1 1/2 tsp
12.Coriander leaves - 2 tbsp
13.Salt - for taste
For Seasoning :
1.Oil - 4 tbsp
2.cinnamon sticks - 2 nos
3.cloves - 3 nos
4.cardamom - 2 nos
5.Bay leaf - 2
Method :
1.Heat the oil in the pan and seasoned the items under the seasoning.
2.Add the Sliced Onions and saute it for a while.
3.Add the ginger n garlic paste,green chillies,mint leaves and coriander leaves, saute it well.
4.Add the mushrooms and fry it well till the water comes out from the mushrooms.
5.Add the tomatoes and fry it well,till the raw smells goes out.
6.Add the chilly powder,Turmeric powder,coriander powder,Garam masala powder,salt.
7.Add the washed rice with the cooking mixture and fry for a while.
8.Add 3 cups of hot water into the mixture, stir it well.
9.Cook it for 2 whistles.
10.Serve the Mushroom biriyani with curd raita or with chicken gravy.
Tomato Pulav (தக்காளி புலாவ்)
Ingredients:
1.Basmathi Rice - 1 cup
2.Sliced Onions - 1 big
3.Tomato Puree - 1 cup
( make the puree with 3 tomatoes)
4.Ginger n Garlic Paste - 1 1/2 tsp
5.Green Chilly - 1 no
6.Chilly Powder - 1 tsp
7.Cumin Powder - 1 tsp
8.Salt - for taste
For Seasoning :
1.Oil - 2 tbsp
2.Cinnamon sticks - 1
3.Cloves - 3 nos
4.Bay leaf - 2
Method:
1.Heat the oil in the pan and seasoned the items under seasoning.
2.Add the onions and fry till it turns golden brown.
3.Then add the ginger n garlic paste and green chilly, fry it for a minute.
4.Add the tomato puree, saute it for a while.
5.Add the turmeric powder,chilly powder,cumin powder and salt.
6.Saute the puree till the raw smell goes off.
7.Add the washed rice and fry it for a minute.
8.Add 1 1/2 cup of hot water and cook for 2 whistles.
9.Serve the Tomato pulav with curd raita.
1.Basmathi Rice - 1 cup
2.Sliced Onions - 1 big
3.Tomato Puree - 1 cup
( make the puree with 3 tomatoes)
4.Ginger n Garlic Paste - 1 1/2 tsp
5.Green Chilly - 1 no
6.Chilly Powder - 1 tsp
7.Cumin Powder - 1 tsp
8.Salt - for taste
For Seasoning :
1.Oil - 2 tbsp
2.Cinnamon sticks - 1
3.Cloves - 3 nos
4.Bay leaf - 2
Method:
1.Heat the oil in the pan and seasoned the items under seasoning.
2.Add the onions and fry till it turns golden brown.
3.Then add the ginger n garlic paste and green chilly, fry it for a minute.
4.Add the tomato puree, saute it for a while.
5.Add the turmeric powder,chilly powder,cumin powder and salt.
6.Saute the puree till the raw smell goes off.
7.Add the washed rice and fry it for a minute.
8.Add 1 1/2 cup of hot water and cook for 2 whistles.
9.Serve the Tomato pulav with curd raita.
Carrot Rice (காரட் சாதம்)
Ingredients:
1.Basmathi Rice ( cooked) - 2 cups
2.Grated Carrot - 1 cup
3.Sliced Onions - 1 medium
4.Sliced Green Chillies - 3 nos
5.Finely Chopped Ginger and Garlic - 1 tbsp
6.Chopped Coriander leaves - 1 tbsp
7.Turmeric powder - 1/2 tsp
8.Salt
For Seasoning :
1.Oil - 2 tbsp
2.Mustard Seeds - 1 tsp
3.Jeera - 1 tsp
4.Curry Leaves - 5 leaves
Method:
1.Heat the Oil in a pan.
2.Seasoned the items under seasoning.
3.Then add the sliced onions,green chillies and chopped ginger and garlic, fry it well till the onions turn golden brown.
4.Add the grated carrot and saute it well.
5.Add turmeric powder and salt.
6.Saute it for few second.
7.Add the cooked rice and mix lightly without disturbing the rice.
8.Cook it in a low flame for 5 minutes.
9.Sprinkle the coriander leaves on the top of the rice mixture.
10.Serve the Carrot rice with Mango Pickles.
1.Basmathi Rice ( cooked) - 2 cups
2.Grated Carrot - 1 cup
3.Sliced Onions - 1 medium
4.Sliced Green Chillies - 3 nos
5.Finely Chopped Ginger and Garlic - 1 tbsp
6.Chopped Coriander leaves - 1 tbsp
7.Turmeric powder - 1/2 tsp
8.Salt
For Seasoning :
1.Oil - 2 tbsp
2.Mustard Seeds - 1 tsp
3.Jeera - 1 tsp
4.Curry Leaves - 5 leaves
Method:
1.Heat the Oil in a pan.
2.Seasoned the items under seasoning.
3.Then add the sliced onions,green chillies and chopped ginger and garlic, fry it well till the onions turn golden brown.
4.Add the grated carrot and saute it well.
5.Add turmeric powder and salt.
6.Saute it for few second.
7.Add the cooked rice and mix lightly without disturbing the rice.
8.Cook it in a low flame for 5 minutes.
9.Sprinkle the coriander leaves on the top of the rice mixture.
10.Serve the Carrot rice with Mango Pickles.
Ghee Rice (நெய் சாதம்)
Ingredients:
1.Basmathi Rice - 1 cup
2.Salt - for taste
For Frying :
1.Ghee - 3 tbsp
2.Cinnamon stick - 1 no
3.Cloves - 2 nos
3.Bay leaf - 2 nos
4.Black pepper - 1 tsp
5.Onions ( sliced) - 1 ( medium)
Method :
1.Heat the ghee in the heavy bottomed pan and add the spices under the seasoning.
2.Add the sliced onions and saute it for few minutes.
3.Then add the washed rice and fry it for few seconds.
4.Add the required salt and 2 cups of hot water,stir it well.
5.Cook it for 1 whistle.
6.Open the pan and mix the rice with a fork lightly.
7.Serve the Ghee rice with any vegetable curry or with chicken gravy.
[Note:
The same way of ingredients will be used for Vegetable Pulav,by adding carrot,beans,cauliflower cut into lengthy wise and add it to the washed rice mixture.]
1.Basmathi Rice - 1 cup
2.Salt - for taste
For Frying :
1.Ghee - 3 tbsp
2.Cinnamon stick - 1 no
3.Cloves - 2 nos
3.Bay leaf - 2 nos
4.Black pepper - 1 tsp
5.Onions ( sliced) - 1 ( medium)
Method :
1.Heat the ghee in the heavy bottomed pan and add the spices under the seasoning.
2.Add the sliced onions and saute it for few minutes.
3.Then add the washed rice and fry it for few seconds.
4.Add the required salt and 2 cups of hot water,stir it well.
5.Cook it for 1 whistle.
6.Open the pan and mix the rice with a fork lightly.
7.Serve the Ghee rice with any vegetable curry or with chicken gravy.
[Note:
The same way of ingredients will be used for Vegetable Pulav,by adding carrot,beans,cauliflower cut into lengthy wise and add it to the washed rice mixture.]
Coriander Rice (மல்லி சாதம்)
Ingredients:
1.Basmathi Rice - 1 cup
2.Salt
For Seasoning:
1.Oil - 2 tbsp
2.Cinnamon sticks - 1 no
3.Cloves - 3 nos
4.Cardamom - 2 nos
5.Bay Leaf - 2
For making the paste:
1.Coriander leaves - 1 bunch
2.Ginger( chopped ) - 2 tbsp
3.Garlic pods - 3 nos
4.Green chillies - 3 nos
Method:1.Heat the oil in the pan and seasoned the items under for seasoning.
2.Then add the grounded paste and fry it well till the raw smell goes off.
3.Add the washed Basmathi rice and fry it for 5 minutes.
4.Add the salt and 2 cups of hot water.
5.close the pan with the lid and cook for 1 whistle.
6.After the steams off,open the cooker and mix the rice lightly.
7.Serve the Coriander rice with curd raita.
1.Basmathi Rice - 1 cup
2.Salt
For Seasoning:
1.Oil - 2 tbsp
2.Cinnamon sticks - 1 no
3.Cloves - 3 nos
4.Cardamom - 2 nos
5.Bay Leaf - 2
For making the paste:
1.Coriander leaves - 1 bunch
2.Ginger( chopped ) - 2 tbsp
3.Garlic pods - 3 nos
4.Green chillies - 3 nos
Method:1.Heat the oil in the pan and seasoned the items under for seasoning.
2.Then add the grounded paste and fry it well till the raw smell goes off.
3.Add the washed Basmathi rice and fry it for 5 minutes.
4.Add the salt and 2 cups of hot water.
5.close the pan with the lid and cook for 1 whistle.
6.After the steams off,open the cooker and mix the rice lightly.
7.Serve the Coriander rice with curd raita.
Arisium Paruppum Saadham ( Dhal and Rice)
Ingredients:1.Ponni Rice - 1 cup
2.Tuvar Dhal - 3/4 cup
3.Onion - 1 ( big)
4.Green chillies - 3 nos
5.Garlic bulbs - 4 nos
6.Ginger ( sliced) - 1 tbsp
7.Turmeric powder - 1/2 tsp
8.Tomato - 2 nos
9.Salt - for taste
10.Oil - as reqd
For Seasoning :
1.Cinnamon sticks - 2 nos
2.Cloves - 4 nos
3.Cardomom - 3 nos
4.Jeera - 1 tsp
Method:
1.Heat the oil in the pan and seasoned all the items under seasoning.
2.Then add the sliced onions,chopped ginger,garlic, green chillies and tomatoes into the pan and saute it well till the raw smell goes off.
3.Then add the 3 cups of water in the pan.
4.Add the turmeric powder and salt.
5.Leave the mixture till the 1st boil comes,then add the rice and dhal.
6.Mix it well evenly and close it with lid for 3 whistles.
7.After the 3 whistles,Open the pan and turn the rice mixture.
8.Serve the arisium paruppum saadham with pickles or with curries.
[Note: 1.With this sadham(rice),can also add the potatoes,carrots.
2.You can also add the chilly powder on behalf of green chilly.]
2.Tuvar Dhal - 3/4 cup
3.Onion - 1 ( big)
4.Green chillies - 3 nos
5.Garlic bulbs - 4 nos
6.Ginger ( sliced) - 1 tbsp
7.Turmeric powder - 1/2 tsp
8.Tomato - 2 nos
9.Salt - for taste
10.Oil - as reqd
For Seasoning :
1.Cinnamon sticks - 2 nos
2.Cloves - 4 nos
3.Cardomom - 3 nos
4.Jeera - 1 tsp
Method:
1.Heat the oil in the pan and seasoned all the items under seasoning.
2.Then add the sliced onions,chopped ginger,garlic, green chillies and tomatoes into the pan and saute it well till the raw smell goes off.
3.Then add the 3 cups of water in the pan.
4.Add the turmeric powder and salt.
5.Leave the mixture till the 1st boil comes,then add the rice and dhal.
6.Mix it well evenly and close it with lid for 3 whistles.
7.After the 3 whistles,Open the pan and turn the rice mixture.
8.Serve the arisium paruppum saadham with pickles or with curries.
[Note: 1.With this sadham(rice),can also add the potatoes,carrots.
2.You can also add the chilly powder on behalf of green chilly.]
Tuesday, June 10, 2008
Aappam ( ஆப்பம் )
Ingredients:
1.Boiled Rice - 2 cups
2.Grated Coconut - 1 cup
3.Yeast - pinch
4.Sugar - 2 tsp
5.Salt - to taste
Method:
1.Soak the rice for 5 - 6 hours.
2.Grind the rice with grated coconut with some water to a fine paste.
3.Dissolve the yeast in the warm water and add it with salt and sugar to the batter.
4.Keep it to ferment for 10 hours.
5.Heat the Aappam kadai and pour one ladle of batter in the centre of the kadai.
6.Rotate the kadai in the circular wise,centre portion of the aapam should be in thick.
7.Close the kadai with the lid,it should be cook in one side only.
8.Serve with Chicken Stew or with chutney.
1.Boiled Rice - 2 cups
2.Grated Coconut - 1 cup
3.Yeast - pinch
4.Sugar - 2 tsp
5.Salt - to taste
Method:
1.Soak the rice for 5 - 6 hours.
2.Grind the rice with grated coconut with some water to a fine paste.
3.Dissolve the yeast in the warm water and add it with salt and sugar to the batter.
4.Keep it to ferment for 10 hours.
5.Heat the Aappam kadai and pour one ladle of batter in the centre of the kadai.
6.Rotate the kadai in the circular wise,centre portion of the aapam should be in thick.
7.Close the kadai with the lid,it should be cook in one side only.
8.Serve with Chicken Stew or with chutney.
Kovai Aappam ( கோவை ஆப்பம் )
Ingredients :
1.Raw Rice - 2 cups 
2.Grated Coconut - 1 cup
3.Urud dhal - 3 tbsp
4.Fenugreek seeds - 1 tbsp
5.Cooked rice - 1/2 cup
6.Baking soda - 1 tsp
7.Salt - to taste
8.Oil - as reqd
Method :
1.Soak the rice ,urud dhal and fenugreek seeds together for about 4 - 5 hours.
2.Grind to thick and Smooth Paste with Grated coconut.
3.Add the salt and baking powder into the batter and keep aside the batter to ferment for the overnight.(for 10 hours)
4.On the next day,blend the batter well.
5.Heat the appam kadai,pour the batter in the centre of the kadai.
6.Lift the pan from the stove and tilt it in circular wise ( centre portion of the Aappam should be in thick).
7.Cover the Aappam kadai with the Lid and Cook it in low flame.
8.Steam the Aappam on one side only,dont flip it to other side to cook.
9.Serve the Aappam with Sweetened Coconut Milk or with Coconut chutney.
[Note: The Consistency for the Aappam batter should be too watery,(not like for the idli batter).]
2.Grated Coconut - 1 cup
3.Urud dhal - 3 tbsp
4.Fenugreek seeds - 1 tbsp
5.Cooked rice - 1/2 cup
6.Baking soda - 1 tsp
7.Salt - to taste
8.Oil - as reqd
Method :
1.Soak the rice ,urud dhal and fenugreek seeds together for about 4 - 5 hours.
2.Grind to thick and Smooth Paste with Grated coconut.
3.Add the salt and baking powder into the batter and keep aside the batter to ferment for the overnight.(for 10 hours)
4.On the next day,blend the batter well.
5.Heat the appam kadai,pour the batter in the centre of the kadai.
6.Lift the pan from the stove and tilt it in circular wise ( centre portion of the Aappam should be in thick).
7.Cover the Aappam kadai with the Lid and Cook it in low flame.
8.Steam the Aappam on one side only,dont flip it to other side to cook.
9.Serve the Aappam with Sweetened Coconut Milk or with Coconut chutney.
[Note: The Consistency for the Aappam batter should be too watery,(not like for the idli batter).]
Medhu Vada (Sambar Vadai)
Ingredients:
1.Black gram ( Uzhuntham paruppu) - 2 glasses
2.Onion ( big) - 1 no ( finely chopped)
3.Green chillies - 2 nos ( finely chopped)
4.Whole Black pepper - 1 tbsp
5.Ginger - 1 tbsp ( finely chopped)
6.coriander leaves - 1 1/2 tbsp ( finely chopped)
7.Baking powder - 1/4 tsp
8.Salt - as reqd
Method:
1.Soak the dhal in the water for about 4 - 5 hrs.
2.Grind the dhal nicely with little water.
3.Add the rest of teh ingredients to this grounded dhal mixture and mix it well.
4.Heat the oil in the kadai.
5.Take the batter in the lemon size pat it with hands and make a hole in the centre.
6.Put it in the oil and deep fry it,till it turns golden brown.
7.Serve with chutney and sambar for the breakfast with Idli or for the evening Snacks.
[Note: The vada batter shouldnot be too watery.If it happens means add little rice flour,it will equalize the batter.Don't set aside the batter after mixing all the ingredients ,becoz the Onions will leaves the water.So,try to put vadas immediately.]
1.Black gram ( Uzhuntham paruppu) - 2 glasses
2.Onion ( big) - 1 no ( finely chopped)
3.Green chillies - 2 nos ( finely chopped)
4.Whole Black pepper - 1 tbsp
5.Ginger - 1 tbsp ( finely chopped)
6.coriander leaves - 1 1/2 tbsp ( finely chopped)
7.Baking powder - 1/4 tsp
8.Salt - as reqd
Method:
1.Soak the dhal in the water for about 4 - 5 hrs.
2.Grind the dhal nicely with little water.
3.Add the rest of teh ingredients to this grounded dhal mixture and mix it well.
4.Heat the oil in the kadai.
5.Take the batter in the lemon size pat it with hands and make a hole in the centre.
6.Put it in the oil and deep fry it,till it turns golden brown.
7.Serve with chutney and sambar for the breakfast with Idli or for the evening Snacks.
[Note: The vada batter shouldnot be too watery.If it happens means add little rice flour,it will equalize the batter.Don't set aside the batter after mixing all the ingredients ,becoz the Onions will leaves the water.So,try to put vadas immediately.]
Idly ( இட்லி )
Ingredients:1.Boiled Rice (Idli rice) - 2 cups 
2.Urad dhal - 1 cup
3.Methi seeds(fenugreek) - 1 tsp
4.Cooked rice - 1/2 cup
5.Salt - as reqd
Method:
1.Soak the Idli rice in water for about 4 - 5 hours.
2.Soak the urud dhal and methi seeds together for about 3 hours.
3.Drain the water from urud dal and grind it nicely to the soft in the grinder with little water.
4.Keep aside this urud mixture and grind the idli rice with cooked rice.
5.Now mix well the grinded urud and rice mixture with salt and little water.
6.Keep this idli batter mixture to ferment for the overnight.
7.Next day make nice fluffy idlis in the idli cooker.
8.Serve the hot idlies with chutney ,sambar and medhu vadai.
[Note:By using the methi seeds,it will give the fluffy idlies.
My mom often use to cook the methi idlies.It is good for the health an reduces the heat fron our body.]
2.Urad dhal - 1 cup
3.Methi seeds(fenugreek) - 1 tsp
4.Cooked rice - 1/2 cup
5.Salt - as reqd
Method:
1.Soak the Idli rice in water for about 4 - 5 hours.
2.Soak the urud dhal and methi seeds together for about 3 hours.
3.Drain the water from urud dal and grind it nicely to the soft in the grinder with little water.
4.Keep aside this urud mixture and grind the idli rice with cooked rice.
5.Now mix well the grinded urud and rice mixture with salt and little water.
6.Keep this idli batter mixture to ferment for the overnight.
7.Next day make nice fluffy idlis in the idli cooker.
8.Serve the hot idlies with chutney ,sambar and medhu vadai.
[Note:By using the methi seeds,it will give the fluffy idlies.
My mom often use to cook the methi idlies.It is good for the health an reduces the heat fron our body.]
Curry Leaf (கருவேப்பிலை)
Curry leaves are highly aromatic and are used as a herb. Their form is small and narrow and they somewhat resemble the leaves of the Neem tree; therefore they are also referred to as Kari Baavu in the Kannada language and Karivepaku in Telugu, again translating to the same meaning. In Tamil and Malayalam it is known as Karuveppilai, ilai meaning leaves and veppilai meaning Neem leaf. Other names include Kari Patta (Hindi), Bhursunga Patra (Oriya), Kadhi Limb (Marathi), Limda(Gujarati) and Karapincha (Sinhalese).
They are commonly used as seasoning in Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time. They are also available dried, though the aroma is inferior.
Various biological activities of Murraya koenigii include antidiabetic , antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc.,
They are commonly used as seasoning in Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time. They are also available dried, though the aroma is inferior.
Various biological activities of Murraya koenigii include antidiabetic , antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc.,
Mint (புதினா)
Mentha (mint) is a genus of about 25 of flowering plants in the family Lamiaceae . Species within Mentha have a சப் cosmopolitan distribution across Europe, Africa, Asia,[2] Australia, and North America. Several mint hybrids commonly occur.
The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb.
Mint was originally used as a medicinal herb to treat stomach ache and chest pains. To cure stomach aches, put dried mint leaves in boiling water, then, when it cools drink it. This tea is called monstranzo. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion.
Menthol from mint essential oil (40-90%) is an ingredient of many cosmetics and some perfumes. Menthol and mint essential oil are also much used in medicine as a component of many drugs, and are very popular in aromatherapy.
A common use is as an antipruritic, especially in insect bite treatments (often along with camphor).Mint leaves are often used by many campers to repel mosquitoes. It is also said that extracts from mint leaves have a particular mosquito-killing capability.
Mint oil is also used as an environmentally-friendly insecticide for its ability to kill some common pests like wasps, hornets, ants and cockroaches.
The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb.
Mint was originally used as a medicinal herb to treat stomach ache and chest pains. To cure stomach aches, put dried mint leaves in boiling water, then, when it cools drink it. This tea is called monstranzo. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion.
Menthol from mint essential oil (40-90%) is an ingredient of many cosmetics and some perfumes. Menthol and mint essential oil are also much used in medicine as a component of many drugs, and are very popular in aromatherapy.
A common use is as an antipruritic, especially in insect bite treatments (often along with camphor).Mint leaves are often used by many campers to repel mosquitoes. It is also said that extracts from mint leaves have a particular mosquito-killing capability.
Mint oil is also used as an environmentally-friendly insecticide for its ability to kill some common pests like wasps, hornets, ants and cockroaches.
Asafoetida (பெருங்காயம்)
Releasing an onion/garlic flavor when heated, asafoetida is extensively used for flavoring curries, sauces, and pickles. Because of its antibiotic properties, it is also used in medicines. In India it is always prized as an essential Indian cuisine incorporing the six tastes in its meals - sweet, salty, sour, pungent, bitter and astringent.
Asafoetida always give a satisfying, robust taste to delicate lentils and vegetables and hence excellent for vegetarian foods. Better known to give a distinct taste and fragrance, we produce, supply and export the best quality asafoetida.
Botanical Name : Ferula Asafoetida, Family : Apiaceae, Hindi name : Hing, Part Used : Oleogum resin from rhizome and thickened root .
Cardamom(ஏலக்காய்)
Cardamom finds extensive use in Scandinavian and Indian cuisine. It is sweet and aromatic and is very pleasant It is found in Asian countries and also Australia depending on the type. It is one of the most expensive spice after saffron and vanilla. Malabar and the Gautamala varieties of the cardamom are the major commercial varieties.
Indian Name: Elaichi, Botanical Name: Elettaria cardamomum, Family Name: Zingiberaceae, Parts Used: Fruit, Habitat: East Asian Countries.
It is cultivated and grown in the forests of the western ghats in Southern India, where it grows wild. Indian Cardamom is more aromatic and hence in huge demand. The southern states of Kerala, Karnataka, and Tamil Nadu are the major growing areas in India. Kerala accounts for nearly 70% of the total production. India consumed almost 90% of the spice production and the remaining 10% is exported to countries including Saudi Arabia, Japan etc.
It is used as a stimulant, for indigestion and flatulence. It is also sometimes considered to be an aphrodisiac in traditional systems of medicine.
It is widely used in flavoring drinks including milk shakes, tea.The spice is also used for aroma and flavoring of a variety of food products including biscuits, ice cream and milk shake powders, cakes, confectionery, candies etc.
Indian Name: Elaichi, Botanical Name: Elettaria cardamomum, Family Name: Zingiberaceae, Parts Used: Fruit, Habitat: East Asian Countries.
It is cultivated and grown in the forests of the western ghats in Southern India, where it grows wild. Indian Cardamom is more aromatic and hence in huge demand. The southern states of Kerala, Karnataka, and Tamil Nadu are the major growing areas in India. Kerala accounts for nearly 70% of the total production. India consumed almost 90% of the spice production and the remaining 10% is exported to countries including Saudi Arabia, Japan etc.
It is used as a stimulant, for indigestion and flatulence. It is also sometimes considered to be an aphrodisiac in traditional systems of medicine.
It is widely used in flavoring drinks including milk shakes, tea.The spice is also used for aroma and flavoring of a variety of food products including biscuits, ice cream and milk shake powders, cakes, confectionery, candies etc.
Clove(லவங்கம்)
The word Clove is derived from the word clou which means nail. It is aromatic flower of the flower buds of a tree in the family Myrtaceae. It is used as spice in cuisine all over the world. It originates from India. Clove tree is a evergreen tree whose height ranges from 10-20 m. Apart from being used in cuisine, clove is also used in other industries for its medicinal use and therapeutic value.
Indian Name: Laung, Botanical Name: Syzygium aromaticum, Eugenia aromaticum, Family Name: Myrtaceae, Parts Used: Flower bud, Habitat: Indonesia
Southern Region in India is known to produce large quantities of cloves, most of which is domestically consumed. Karnataka, Kerala and Tamil Nadu are the major cloves producing states. Farmers are using advanced technology for quality and consistent supply.
Cloves are frequently used in dishes to impart its distinctive flavor. Since the aroma is strong hence only little is required to be used. They are generally used to "stud" hams and pork,. They are also frequently used in various North and South Indian dishes.
Indian Name: Laung, Botanical Name: Syzygium aromaticum, Eugenia aromaticum, Family Name: Myrtaceae, Parts Used: Flower bud, Habitat: Indonesia
Southern Region in India is known to produce large quantities of cloves, most of which is domestically consumed. Karnataka, Kerala and Tamil Nadu are the major cloves producing states. Farmers are using advanced technology for quality and consistent supply.
Cloves are frequently used in dishes to impart its distinctive flavor. Since the aroma is strong hence only little is required to be used. They are generally used to "stud" hams and pork,. They are also frequently used in various North and South Indian dishes.
In number of spice mixtures like ras el hanout, curry powders, mulling spices and pickling spices, cloves are utilized.
According to traditional herbalist cloves are beneficial in the following problems: Treats indigestion Diarrhea Hernia Ringworm Athlete's foot and other fungal infections. Respiratory. Used in anti-gout Relieves toothache. Helpful in insomnia and Curbs the desire for alcohol Other
Some of the other uses of Cloves are:
It is widely used for food flavoring and aroma in a variety of cuisines, used in confectionery and other products .Personal Hygiene products: Widely used in toothpastes, mouthwash and tooth powders. Flavoring Industry Perfumery Cosmetics Toiletries .
According to traditional herbalist cloves are beneficial in the following problems: Treats indigestion Diarrhea Hernia Ringworm Athlete's foot and other fungal infections. Respiratory. Used in anti-gout Relieves toothache. Helpful in insomnia and Curbs the desire for alcohol Other
Some of the other uses of Cloves are:
It is widely used for food flavoring and aroma in a variety of cuisines, used in confectionery and other products .Personal Hygiene products: Widely used in toothpastes, mouthwash and tooth powders. Flavoring Industry Perfumery Cosmetics Toiletries .
Ginger(இஞ்சி)
Ginger is one of the most traded spice globally. Ginger derive its name from Sanskrit word stringa-vera, which means "with a body like a horn". The spice is used extensively for culinary and medicinal application. Though often thought of as the root of the plant, but actually ginger is the rhizome of the zingiber officinale plant. The spice was initially found in China, but later the production extended to other Asian countries including India.
Indian Name: Adrak, Botanical Name: Zingiber officinale., Family Name: Zingiberaceae, Parts Used: Roots, Habitat: Southern China
Dried ginger is extensively used for as a condiment and for food flavoring including pies, puddings, cookies, biscuits. It is also used for beverage flavoring including tea, ginger ale and ginger beer.
Indian Name: Adrak, Botanical Name: Zingiber officinale., Family Name: Zingiberaceae, Parts Used: Roots, Habitat: Southern China
Dried ginger is extensively used for as a condiment and for food flavoring including pies, puddings, cookies, biscuits. It is also used for beverage flavoring including tea, ginger ale and ginger beer.
Ginger is also said to posses certain medicinal properties which are as follows:
It aids in digestion and cure digestion related problems. It is helpful in diarrhea and stomach cramping. Ginger is effective against nausea related to both motion sickness and morning sickness. Helps in relieving pain and reduce inflammation. Reduces arthritis, rheumatism and muscle spasm.s Ginger also circulates the blood, removes toxins, cleanse the bowels and kidneys .It also aids in all the skin related problems. It is said that it also aid in the treatment of asthma, bronchitis and other respiratory problems.
It aids in digestion and cure digestion related problems. It is helpful in diarrhea and stomach cramping. Ginger is effective against nausea related to both motion sickness and morning sickness. Helps in relieving pain and reduce inflammation. Reduces arthritis, rheumatism and muscle spasm.s Ginger also circulates the blood, removes toxins, cleanse the bowels and kidneys .It also aids in all the skin related problems. It is said that it also aid in the treatment of asthma, bronchitis and other respiratory problems.
Garlic(பூண்டு)
Garlic is one of the most popular spices in the world which belongs to Alliaceae family. Garlic is so popular that it is also referred as the Stinking Rose. It is quite similar to onion. The difference lies in that in the onion there is single bulb whereas garlic produces a compound bulb consisting of groups of white or purplish scales. The garlic head consist of smaller cloves. Garlic is basically a root crop whose bulb grows underground. There are nearly 300 varieties of garlic grown worldwide.
Indian Name: Lahson Botanical Name: Allium sativum Family Name: Alliaceae Parts Used: Underground structure, also known as HeadHabitat: South Western aachiyaa
India is the second largest producer of garlic. The major garlic producing states in India are Madhya Pradesh, Gujarat, Orissa, Rajasthan, Karnataka, Tamil Nadu, Maharashtra and Bihar. It is exported on a large scale but a significant amount of garlic is also used for domestic consumption.Garlic is used in nearly all the dishes. It enhances the taste of the meal. It is grown and consumed worldwide. While choosing garlic one should be careful while selecting it. Choose only that garlic whose head is firm. Garlic with nicks and soft cloves should be avoided. Garlic with dark patch should not be buyed as it is an indication of a common mold which will eventually spoil the flesh.
Unpeeled garlic should not be stored in a refrigerator instead it should be stored in an open container in a cool, dry place away from other foods. I f garlic is stored properly, it can last upto three months.I f garlic is kept for long time it produces green sprout which should be peeled before adding it in the recipe as it is bitter in taste.
Garlic has been used as both food and medicine since many centuries. The disease and disorders in which it is claimed to have positive effects are :
Heart disease, Atherosclerosis ,High cholesterol, High blood pressure, Improves Immunity ,Help in fighting common cold ,Regulates blood sugar level .
Indian Name: Lahson Botanical Name: Allium sativum Family Name: Alliaceae Parts Used: Underground structure, also known as HeadHabitat: South Western aachiyaa
India is the second largest producer of garlic. The major garlic producing states in India are Madhya Pradesh, Gujarat, Orissa, Rajasthan, Karnataka, Tamil Nadu, Maharashtra and Bihar. It is exported on a large scale but a significant amount of garlic is also used for domestic consumption.Garlic is used in nearly all the dishes. It enhances the taste of the meal. It is grown and consumed worldwide. While choosing garlic one should be careful while selecting it. Choose only that garlic whose head is firm. Garlic with nicks and soft cloves should be avoided. Garlic with dark patch should not be buyed as it is an indication of a common mold which will eventually spoil the flesh.
Unpeeled garlic should not be stored in a refrigerator instead it should be stored in an open container in a cool, dry place away from other foods. I f garlic is stored properly, it can last upto three months.I f garlic is kept for long time it produces green sprout which should be peeled before adding it in the recipe as it is bitter in taste.
Garlic has been used as both food and medicine since many centuries. The disease and disorders in which it is claimed to have positive effects are :
Heart disease, Atherosclerosis ,High cholesterol, High blood pressure, Improves Immunity ,Help in fighting common cold ,Regulates blood sugar level .
Monday, June 9, 2008
Fenugreek (வெந்தயம்)
Fenugreek which is used both as a herb and a spice belongs to the family Fabaceae. It is a semi-arid crop cultivated worldwide. Fenugreek, also known as Greek Hay or Methi, is a plant generally grown as a potherb; the seeds of the plant are used as a spice. Though native to Eastern Mediterranean region, the plant is grown worldwide. Fenugreek can be used as both as a herb and as a spice. The leaves of the plant are used as a culinary herb, while the seeds are used as a spice for flavoring.
Indian Name : MethiBotanical Name : Trigonella foenum-graecumFamily Name : FabaceaeParts Used : SeedHabitat : Eastern Meditarranean
Fenugreek is the small seed that is produced from the pod of a bean-like plant. Fenugreek seeds are angular, yellowish brown in appearance and are very hard. Some other shapes in which these seeds come are oblong, rhombic or cubic. The seed is split by two deep furrows. They are available in both the grounded form or as a whole seed form. When the seeds are grounded they give spicy smell. These seed have aromatic and bittersweet flavor.
The spice is used as a milk producing agent by nursing mothers. Fenugreek is mostly used for food flavoring in a number of cuisines and products like sauces, curry powders, pickles and other spicy dishes. Fenugreek seeds are processed for use in alcoholic beverages and perfumery. It is believed that Fenugreek is used to treat various physical disorders
It is believed that Fenugreek is used to treat various physical disorders:
Reduces the sugar level of the blood Lowers blood pressure. Reduces congestion Reduces inflammation Fight infection. Treats sinus and lung congestion Helps in loosening excess mucus and phlegm Natural source of iron, silicon, sodium and thiamine. Mucilaginous in Fenugreek helps in relaxing inflamed tissues. Reduces perspiration, fevers, treats allergies, bronchitis and congestion
Indian Name : MethiBotanical Name : Trigonella foenum-graecumFamily Name : FabaceaeParts Used : SeedHabitat : Eastern Meditarranean
Fenugreek is the small seed that is produced from the pod of a bean-like plant. Fenugreek seeds are angular, yellowish brown in appearance and are very hard. Some other shapes in which these seeds come are oblong, rhombic or cubic. The seed is split by two deep furrows. They are available in both the grounded form or as a whole seed form. When the seeds are grounded they give spicy smell. These seed have aromatic and bittersweet flavor.
The spice is used as a milk producing agent by nursing mothers. Fenugreek is mostly used for food flavoring in a number of cuisines and products like sauces, curry powders, pickles and other spicy dishes. Fenugreek seeds are processed for use in alcoholic beverages and perfumery. It is believed that Fenugreek is used to treat various physical disorders
It is believed that Fenugreek is used to treat various physical disorders:
Reduces the sugar level of the blood Lowers blood pressure. Reduces congestion Reduces inflammation Fight infection. Treats sinus and lung congestion Helps in loosening excess mucus and phlegm Natural source of iron, silicon, sodium and thiamine. Mucilaginous in Fenugreek helps in relaxing inflamed tissues. Reduces perspiration, fevers, treats allergies, bronchitis and congestion
Fennel Seeds (சோம்பு)
Fennel is a spice native to the South Europe and parts of Asia, this perennial plant is widely grown for its strong flavor. The flavor of the plant is somewhat similar to anise and is milder. This highly aromatic plant is used for both seeds and leaves.
Indian Name: SaunfBotanical Name: Foeniculum vulgareFamily Name: ApiaceaeParts Used: Seed, LeavesHabitat: Southern Europe and South Western Asia
India produces high quality fennel and consumes a significant portion of the total fennel production. The spice is used for both culinary use, flavoring and also as a mouth freshener. Rajasthan, Gujarat and Uttar Pradesh are the major fennel producing states
The plant is grown for its seeds and leaves and are used in flavoring food. It is also used as a mouth freshener.The plant is used to relieve chills and stomaches. The essential extracted from the fennel spice is also used as a blend with other oils for curing diseases and relaxation of mind and body.The essential oil is also used in certain personal hygiene products like soaps and perfumes
Indian Name: SaunfBotanical Name: Foeniculum vulgareFamily Name: ApiaceaeParts Used: Seed, LeavesHabitat: Southern Europe and South Western Asia
India produces high quality fennel and consumes a significant portion of the total fennel production. The spice is used for both culinary use, flavoring and also as a mouth freshener. Rajasthan, Gujarat and Uttar Pradesh are the major fennel producing states
The plant is grown for its seeds and leaves and are used in flavoring food. It is also used as a mouth freshener.The plant is used to relieve chills and stomaches. The essential extracted from the fennel spice is also used as a blend with other oils for curing diseases and relaxation of mind and body.The essential oil is also used in certain personal hygiene products like soaps and perfumes
Cumin Seeds (Jeera)
Cumin is an annual herbaceous plant native to Eastern Mediterranean region and is popularly used for food flavoring, aroma. The seeds of the plant are used in whole or powdered form in food processing industry.
Indian Name: JeeraBotanical Name: Cuminum cyminumFamily Name: ApiaceaeParts Used: SeedsHabitat: Mediterranean Region
Indian Name: JeeraBotanical Name: Cuminum cyminumFamily Name: ApiaceaeParts Used: SeedsHabitat: Mediterranean Region
India is the largest producer and consumer of cumin. The annual production ranged between 1.5 lakh metric tonnes to 2 lakh metric tonnes. The seeds are exported to Japan, Brazil, US, UK, UAE etc. Rajasthan and Gujarat are the two main producing areas of cumin, contributing 90% to the total cumin production. A significant percentage of the total production is used for domestic consumption.
Cumin is widely used in traditional and herbal medicinal system for being a natural stimulant, carminative and having antimicrobial properties.
It is also used for flavoring dishes, biscuits, confectionery and other spicy products. It is also used in different industries for its essential oil.
Cumin is widely used in traditional and herbal medicinal system for being a natural stimulant, carminative and having antimicrobial properties.
It is also used for flavoring dishes, biscuits, confectionery and other spicy products. It is also used in different industries for its essential oil.
Red chilli ( சிவப்பு மிளகாய் )
Chilli is one of the largest traded spice in the international market. It is also known as Capsicum, Red pepper, Paprika depending on 
the species and variety. This spice is extensively used for food flavoring and coloring and also for certain medicinal properties. Chillies are available in a number of varieties, colors and fragrances.
Indian Name: Lal MirchBotanical Name: Capsicum annum L., Capsicum frutescens L.Family Name: SolanaceaeParts Used: FruitHabitat: Mexico, Gautemala
India is the largest producer of a variety of chillies. Countries including USA, Sri Lanka, Nepal, Bangladesh are the major importers of various forms of chillies. The high domestic consumption of the spice limits the export potential to a certain extent. India faces tough competition in terms of product pricing from Pakistan and China.
Dry and powdered chillies are widely used for coloring and flavoring in different cuisines and dishes. It is also used as a major ingredient in various seasonings, pepper and tabasco sauce.Chillies are used to control rheumatic disorders. It is also a good source of vitamin C.
the species and variety. This spice is extensively used for food flavoring and coloring and also for certain medicinal properties. Chillies are available in a number of varieties, colors and fragrances.Indian Name: Lal MirchBotanical Name: Capsicum annum L., Capsicum frutescens L.Family Name: SolanaceaeParts Used: FruitHabitat: Mexico, Gautemala
India is the largest producer of a variety of chillies. Countries including USA, Sri Lanka, Nepal, Bangladesh are the major importers of various forms of chillies. The high domestic consumption of the spice limits the export potential to a certain extent. India faces tough competition in terms of product pricing from Pakistan and China.
Dry and powdered chillies are widely used for coloring and flavoring in different cuisines and dishes. It is also used as a major ingredient in various seasonings, pepper and tabasco sauce.Chillies are used to control rheumatic disorders. It is also a good source of vitamin C.
Bay Leaf
Bay leaf is one of the oldest herbs or spice. It is native of Asia Minor and is known by the name of 'Sweet bay', 'bay laurel', 'Noble laurel' and 'True laurel'. These leaves have aromatic odor and are bitter and spicy.
Bay Leaves or Laurel Leaves are evergreen shrub or dried leaves whose upper surface is glabrous , shiny, olive green, and lower surface is dull olive to brown. The leaf size ranges from from 2.5 to 7.5 cms in length and 1.6 to 2.5 cms in breadth. The shape of the leaf is elliptical.
Indian Name: Tej PattaBotanical Name: Laurus nobilis LFamily Name: LauraceaeParts Used: LeafHabitat: India and Mediterranean region
Bay leaf is native to Asia Minor from where it reached to Mediterranean . Bay leaf is not grown in the northern regions as they are susceptible to cold climate. They are grown all over in the Mediterranean. Region whereas Turkey is one of the main exporters. These leaves are also grown in the regions of France, Belgium, Central and North America, Turkey, Italy, Russia Israel and India.
Bay Leaves or Laurel Leaves are evergreen shrub or dried leaves whose upper surface is glabrous , shiny, olive green, and lower surface is dull olive to brown. The leaf size ranges from from 2.5 to 7.5 cms in length and 1.6 to 2.5 cms in breadth. The shape of the leaf is elliptical.
Indian Name: Tej PattaBotanical Name: Laurus nobilis LFamily Name: LauraceaeParts Used: LeafHabitat: India and Mediterranean region
Bay leaf is native to Asia Minor from where it reached to Mediterranean . Bay leaf is not grown in the northern regions as they are susceptible to cold climate. They are grown all over in the Mediterranean. Region whereas Turkey is one of the main exporters. These leaves are also grown in the regions of France, Belgium, Central and North America, Turkey, Italy, Russia Israel and India.
Uses:
Bay leaves are used for preparing sauces, soups, daubes and stews . They are also used for flavoring and seasoning for fish, meat and poultry. They are commonly used for preparing pickles. Bay leaf is often included as a pickling spice.
Medicinal Use:
Used as an insecticides to keep moths away Treats physical problems like: High blood sugar Migraine Headaches Bacterial and fungal infections Gastric ulcers.
Bayleaf essential oil is also used to relieve muscular soreness and enhance blood circulation. It is also used to prevent hair loss.
Poppy Seed (கச கசா)
The opium poppy, Papaver somniferum, is the type of poppy from which opium and many refined opiates such as morphine, thebaine, codeine, papaverine, and noscapine are extracted. The binomial name means, loosely, the "sleep-bringing poppy", referring to its narcotic properties. The seeds are important food items, and contain healthy oils used in salads worldwide. The plant itself is valuable for ornamental purposes.
In both India and Turkey, opium production is used for medicinal purposes, making poppy-based drugs, such as morphine or codeine, for domestic use or exporting raw poppy materials to other countries. The United States buys 80 percent of its medicinal opium from these two countries.
A recent initiative to extend opium production for medicinal purposes called Poppy for Medicine was launched by The Senlis Council which thinks that Afghanistan could produce medicinal opium under a scheme similar to that operating in Turkey and India (see the Council's recent report "Poppy for Medicine".
In both India and Turkey, opium production is used for medicinal purposes, making poppy-based drugs, such as morphine or codeine, for domestic use or exporting raw poppy materials to other countries. The United States buys 80 percent of its medicinal opium from these two countries.
A recent initiative to extend opium production for medicinal purposes called Poppy for Medicine was launched by The Senlis Council which thinks that Afghanistan could produce medicinal opium under a scheme similar to that operating in Turkey and India (see the Council's recent report "Poppy for Medicine".
Coriander (மல்லி)
Coriander, Coriandrum sativum is an annual herb in the family Apiaceae. The name 'coriander' in a culinary context may refer to either the seeds of the plant (used as a spice), or to its leaves (used as a herb); however, in North American countries, for example, the name Cilantro is given to the leaves.
Coriander is native to southwestern Asia and west to north Africa. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, and with the petals that point away from the centre of the umbel being longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.
All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.
Coriander is native to southwestern Asia and west to north Africa. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, and with the petals that point away from the centre of the umbel being longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.
All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.
Turmeric (மஞ்சள்)
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. It needs temperatures between 20 and 30 deg C. and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and re-seeded from some of those rhizomes in the following season.It is also often misspelled (or pronounced) as tumeric. It is also known as kunyit (Indonesian and Malay) or haldi in some Asian countries.
Its rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has an earthy, bitter, peppery flavor and has a mustardy smell
Turmeric plant In Ayurvedic medicine, turmeric is thought to have many medicinal properties and many in India use it as a readily available antiseptic for cuts, burns and bruises. Practitioners of Ayurvedic medicine say it has fluoride which is thought to be essential for teeth. It is also used as an antibacterial agent.
It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. It is popular as a tea in Okinawa, Japan. It is currently being investigated for possible benefits in Alzheimer's disease, cancer and liver disorders.
Star Anise
Star anise, star aniseed, badiane or Chinese star anise,is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a small native evergreen tree of southwest China.
The star shaped fruits are harvested just before ripening. It is widely used in Chinese cuisine, in Indian cuisine where it is a major component of garam masala, and in Malay/Indonesian cuisine. It is widely grown for commercial use in China, India, and most other countries in Asia.
Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also one of the ingredients used to make the broth for the Vietnamese noodle soup called pho. It is used as a spice in preparation of Biryani in Andhra Pradesh, a south Indian State.
The star shaped fruits are harvested just before ripening. It is widely used in Chinese cuisine, in Indian cuisine where it is a major component of garam masala, and in Malay/Indonesian cuisine. It is widely grown for commercial use in China, India, and most other countries in Asia.
Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also one of the ingredients used to make the broth for the Vietnamese noodle soup called pho. It is used as a spice in preparation of Biryani in Andhra Pradesh, a south Indian State.
Star anise has been used in a tea as a remedy colic and rheumatism, and the seeds are sometimes chewed after meals to aid digestion.Cases of illness, including "serious neurological effects, such as seizures", reported after using star anise tea may be a result of using this species. Japanese star anise contains anisatin, which causes severe inflammation of the kidneys, urinary tract and digestive organs.
Ajwain(ஓமம்)
Ajwain (also known as carom seeds or bishop's weed), is an uncommon spice except in certain areas of Asia. It is the small seed-like fruit of the Bishop's Weed plant,egg-shaped and grayish in colour. The plant has a similarity to parsley. Because of their seed-like appearance, the fruit pods are sometimes called ajwain seeds or bishop's weed seeds.
Ajwain is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant. Ajwain is also called 'owa' in Marathi, 'vaamu' in Telugu, "omam" in Tamil, "ajwana" in Kannada, "ajmo" in Gujarati, "jowan" in Bengali and "asamodagam" in Singhalese.
It reduces flatulence caused by beans when it is cooked with beans. It may be used as a substitute for cumin as well. It is also traditionally known as a digestive aid and an antiemetic.
Ajwain is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant. Ajwain is also called 'owa' in Marathi, 'vaamu' in Telugu, "omam" in Tamil, "ajwana" in Kannada, "ajmo" in Gujarati, "jowan" in Bengali and "asamodagam" in Singhalese.
It reduces flatulence caused by beans when it is cooked with beans. It may be used as a substitute for cumin as well. It is also traditionally known as a digestive aid and an antiemetic.
Coconut சட்னி ( தேங்காய் சட்னி )
Ingredients:
For Grinding:
1.Grated Coconut - 1 Cup
2.Green Chillies - 2 nos
3.Roasted Chana Dhal ( Pottukadalai) - 4 tbsp
4.Tamarind pulp - 1 tsp
5.Ginger - 1/4 tsp - finely chopped
6.Salt - as reqd for the taste
For Seasoning :
1.Oil - 1 tbsp
2.Splitted Black Gram dhal - 1/4 tbsp
3.Curry Leaves - 1 tbsp
4.Dry Red chilly - 1 no
Method:
1.Grind all the items under the Grinding menu with little water in the mixie.
2.Heat the Oil in a Kadai and season the items under seasoning,add this mixture with the grounded chutney.
[Note : 1.You can also substitute the Red chillies for green chillies.
2.You can also make the chutney without adding ginger and tamarind pulp.
3.You can also serve the coconut chutney without seasoning.]
For Grinding:
1.Grated Coconut - 1 Cup
2.Green Chillies - 2 nos
3.Roasted Chana Dhal ( Pottukadalai) - 4 tbsp
4.Tamarind pulp - 1 tsp
5.Ginger - 1/4 tsp - finely chopped
6.Salt - as reqd for the taste
For Seasoning :
1.Oil - 1 tbsp
2.Splitted Black Gram dhal - 1/4 tbsp
3.Curry Leaves - 1 tbsp
4.Dry Red chilly - 1 no
Method:
1.Grind all the items under the Grinding menu with little water in the mixie.
2.Heat the Oil in a Kadai and season the items under seasoning,add this mixture with the grounded chutney.
[Note : 1.You can also substitute the Red chillies for green chillies.
2.You can also make the chutney without adding ginger and tamarind pulp.
3.You can also serve the coconut chutney without seasoning.]
Saturday, June 7, 2008
Garam Masala ( கரம் மசாலா )
Garam masala is a blend of ground spices common in the Indian, Bangladeshi and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'.
Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, star anise and fennel. While commercial garam masala preparations can be bought ready ground, it does not keep well, and soon loses its aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder.
Garam masala is used in cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. It is not 'hot' in the sense that chillis are, but is fairly pungent. Garam refers to temperature hot, where the word teekha describes the heat of chillis.
Cinnamon ( பட்டை )
Cinnamon is a small evergreen tree 10–15 meters (32.8–49.2 feet) tall, belonging to the family Lauraceae, and is native to Bangladesh, India, and Nepal. The bark is widely used as a spice due to its distinct odour.
Its flavour is due to an aromatic essential oil that makes up 0.5% to 1% of its composition. This oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. It is of a golden-yellow colour, with the characteristic odour of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde and, by the absorption of oxygen as it ages, it darkens in colour and develops resinous compounds. Chemical components of the essential oil include ethyl cinnamate, eugenol, cinnamaldehyde, beta-caryophyllene, linalool, and methyl chavicol.
Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of desserts, chocolate, spicy candies, tea, hot cocoa, and liqueurs. In the Middle East, it is often used in savoury dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavour cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly. Long known in Persia, Cinnamon powder is a very important spice in Persian cuisine, used in a variety of thick soups, drinks, and sweets. It is often mixed with rosewater or other spices to make a cinnamon-based curry powder for stews or just sprinkled on sweet treats
Mustard ( கடுகு )
Mustard seeds are the proverbially small seeds of the various mustard plants. The seeds are about 1 mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white or yellow mustard (B. hirta/Sinapis alba).
The French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the 1400s. Mustard oil can be extracted from the seeds. The seeds, particularly the white ones, can also be ground into flour, and mixed to a thick paste with a little water to make the condiment mustard. The ground mustard powder is usually mixed with ordinary flour to reduce the strength of the resulting condiment.
Other ingredients can be used to mix mustard, for example, sugar, honey, vinegar, wine, or milk. When initially mixed the sauce is mild in flavor, but it develops in time. Strong mustard has a very powerful (and painful) effect on the nasal membranes if eaten carelessly. The whole seeds can be soaked in liquid before grinding to create whole grain mustard.
Pepper ( மிளகு )
Pepper has been used as a spice in India since prehistoric times. Pepper is native to India and has been known to Indian cooking 
since at least 2000 BCE. J. Innes Miller notes that while pepper was grown in southern Thailand and in Malaysia, its most important source was India, particularly the Malabar Coast, in what is now the state of Kerala. Peppercorns were a much prized trade good, often referred to as "black gold" and used as a form of commodity money.
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper, red/pink pepper, and green pepper. Black pepper is native to South India (Tamil: milagu, மிளகு; Telugu: miriyam) and is extensively cultivated there and elsewhere in tropical regions. The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed.
Dried ground pepper is one of the most common spices in European cuisine and its descendants, having been known and prized since antiquity for both its flavour and its use as a medicine. The spiciness of black pepper is due to the chemical piperine. Ground black peppercorn, usually referred to simply as "pepper", may be found on nearly every dinner table in some parts of the world, often alongside table salt.
The word "pepper" is derived from the Sanskrit pippali, the word for long pepper via the Latin piper which was used by the Romans to refer both to pepper and long pepper, as the Romans erroneously believed that both of these spices were derived from the same plant. The English word for pepper is derived from the Old English pipor. The Latin word is also the source of German pfeffer, French poivre, Dutch peper, and other similar forms. In the 16th century, pepper started referring to the unrelated New World chile peppers as well. "Pepper" was used in a figurative sense to mean "spirit" or "energy" at least as far back as the 1840s; in the early 20th century, this was shortened to pep.
since at least 2000 BCE. J. Innes Miller notes that while pepper was grown in southern Thailand and in Malaysia, its most important source was India, particularly the Malabar Coast, in what is now the state of Kerala. Peppercorns were a much prized trade good, often referred to as "black gold" and used as a form of commodity money.Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper, red/pink pepper, and green pepper. Black pepper is native to South India (Tamil: milagu, மிளகு; Telugu: miriyam) and is extensively cultivated there and elsewhere in tropical regions. The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed.
Dried ground pepper is one of the most common spices in European cuisine and its descendants, having been known and prized since antiquity for both its flavour and its use as a medicine. The spiciness of black pepper is due to the chemical piperine. Ground black peppercorn, usually referred to simply as "pepper", may be found on nearly every dinner table in some parts of the world, often alongside table salt.
The word "pepper" is derived from the Sanskrit pippali, the word for long pepper via the Latin piper which was used by the Romans to refer both to pepper and long pepper, as the Romans erroneously believed that both of these spices were derived from the same plant. The English word for pepper is derived from the Old English pipor. The Latin word is also the source of German pfeffer, French poivre, Dutch peper, and other similar forms. In the 16th century, pepper started referring to the unrelated New World chile peppers as well. "Pepper" was used in a figurative sense to mean "spirit" or "energy" at least as far back as the 1840s; in the early 20th century, this was shortened to pep.
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