Adai - Recipe

Adai:

Soak the following with water for 2 hours.

1 cup - Idly rice or Ponni Boiled rice

1/2 cup - Urad Dal Gota

1/4 cup - Chana Dal

1/4 cup - Toor Dal

I have also tried replacing the Chana Dal with Whole Urad Dal and it comes out awesome.

Wash the rice and dals and drain the water. Grind rice and dal together to a smooth paste - add the following while grinding.

• Salt to taste - start with half a teaspoon
• 1 red chilly
• Couple of pinches of Hing
• Few curry leaves
• Half a teaspoon of Kasuri Methi (optional)

The paste should be in the consistency of a thick dosa batter. Use a tava to make your Adai (like Dosa). Add oil to the edges and give enough time to cook both sides.

Enjoy with your favorite chutney/sambar/chutney powder/ketchup etc

Vegetarian Thai Cooking

My Experiments with Vegetarian Thai Cooking

About 3 years ago I started experimenting with Vegetarian Thai cooking at home. The primary driver was that every time I visited a Thai restaurant, I had to tell them to exclude fish and oyster sauce, no chicken or beef stock for cooking rice, no eggs etc. I thought perhaps i can cook my own with the same taste ensuring it is 100% Vegetarian/Vegan.


Key Ingredients:

My first stop was to understand the key ingredients which differentiate Indian and Thai cooking. Here are three key ingredients for Thai cooking.

a. Galangal - this is part of the Ginger family but many more times spicy and potent. Galangal is pretty woody and strong to cut.

b. Lime leaves: The most distinguishing flavor you get from a Thai dish comes with the lime leaves. In some places they are also called Kefir Lime leaf. Before using the lime leaf you have to remove the stem. Check this video if you want.

c. Lemongrass - a very unique lemony and tangy flavor which is part of the taste. This is not a 100% must but definitely adds to the flavor. You just use the inner most core in your cooking. Here is a link for you. Check this video how to use lemongrass.

Making the Thai Curry Paste

The heart of the recipes given below is the Curry Paste. I should thank and acknowledge the author of this recipe Natty Netsuwon where I started from. I have modified this recipe slightly as given below.

This paste once ground, can be used for 2 months if properly refrigerated in an airtight container.

Here are the ingredients to make the Thai Curry Paste:

1. Galangal - 1-1.5 inches long chopped
2. Lime leaves - about 12-15
3. Lemongrass - 2-3 stalks prepared per video at above link
4. Cumin Seeds - 1 tea spoon
5. Coriander Seeds - 1 tea spoon
6. Kashmiri Chillies - 4-5 (Kashmiri chillies are nice and Red in color and not too pungent. Use regular mild red chillies if you dont have Kashmiri Chillies)
7. Cilantro Stalk - 1 tablespoon (original recipe calls for Cilantro roots)
8. Brown sugar or Jaggery - 1 table spoon
9. Turmeric Powder - 3/4 tea spoons
10. Shallot - 1 OR Red Onion - 1/2
11. Garlic - 4-5 large pods with skin removed
12. Basil Leaves - 8-10 (you can try using Thai Basil - I use Regular basil leaves which is what i get)
13. Salt - 1 tea spoon

Grind all the above ingredients in a blender to a fine consistency. Depending on how red your chillies are they maybe more red than yellow (from Turmeric powder).

Store in an airtight glass bottle in the refrigerator. You can use this for 1-2 months.

With the paste being ready, you can make any of the dishes below.


Thai Curry

Ingredients:

1. Soy Sauce - 2 Table spoons (prefer Organic and low sodium)
2. Thai Curry Paste - 2 Table Spoons
3. Red Onions - 1 large - chopped thin lengthwise cut
4. Garlic - 2-3 pods chopped
5. Salt
6. Red chilly powder
7. Basil leaves fresh (optional) - 3-4 leaves chopped 
8. Organic Coconut Milk (regular) - 1 can (400-500 ml)
9. Extra Firm Organic Tofu - 1 pack (typically 14-16 Oz) - drain the water and cut into cubes
10. Cooking Oil - 2 table spoons we use Organic Olive oil)
11. Vegetables: Here is a sample - you can pick any other combination you want

• Bokchoi - 8-10 stems
• Carrots - 4 medium size
• Sweet potato - 1 medium size (substitute with 2 regular potatoes)
• Yellow squash - 1 medium

Procedure:

• Cut the bottom of the Bokchoi and retain the leaves with the stem
• Cut all other vegetables into 1 inch long pieces (or pick any other style - keep the shape the same for all vegetables)
• In a large saucepan place all cut vegetables EXCEPT Bokchoi with about half a cup of water. Cook them about 3/4 of the way. They should hold their shape and still be cooked. Just dont make them pasty. In medium flame this should take about 10-12 minutes.
• Heat a large pan and add the cooking oil
• Add the onions and garlic and saute them for 2-3 minutes
• Next add the Curry paste and Soy sauce. Let them cook for 1 minute. Ensure your paste doesnt burn or dry off.
• Add the bokchoi and fry for 2 minutes - they will shrink into greens
• Add the cooked vegetables and mix them up to coat the paste all over
• Pour in the Coconut Milk can completely. Let it simmer for 2-3 minutes
• Taste the curry for salt and spice. Add any additional salt and red chilly powder as needed slowly. Remember the Curry paste already has salt and red chillies.
• Add the Tofu cubes and simmer for 1 more minute
• Your Thai Curry is ready. If you love Basil, you can add a couple of basil leaves chopped on top.
• ENJOY your Thai Curry with steamed Thai Jasmine Rice.

Panang Curry


Ingredients:

1. Soy Sauce - 2 Table spoons (prefer Organic and low sodium)
2. Thai Curry Paste - 2 Table Spoons
3. Red Onions - 1 large - chopped thin lengthwise cut
4. Garlic - 2-3 pods chopped
5. Salt
6. Red chilly powder
7. Organic Coconut Milk (regular) - 1 can (400-500 ml)
8. Organic Coconut Milk (LIGHT) - 1 can (400-500 ml)
9. Peanut butter fine paste - 2 Table Spoons
10. Basil leaves fresh - 3-4 leaves chopped
11. Extra Firm Organic Tofu - 1 pack (typically 14-16 Oz) - drain the water and cut into cubes
12. Cooking Oil - 2 table spoons we use Organic Olive oil)
13. Vegetables: Here is a sample - you can pick any other combination you want

• Bokchoi - 8-10 stems
• Carrots - 4 medium size
• Sweet potato - 1 medium size (substitute with 2 regular potatoes)
• Yellow squash - 1 medium

Procedure:

• Cut the bottom of the Bokchoi and retain the leaves with the stem
• Cut all other vegetables into 1 inch long pieces (or pick any other style - keep the shape the same for all vegetables)
• In a large saucepan place all cut vegetables EXCEPT Bokchoi with about half a cup of water. Cook them about 3/4 of the way. They should hold their shape and still be cooked. Just dont make them pasty. In medium flame this should take about 10-12 minutes.
• Heat a large pan and add the cooking oil
• Add the onions and garlic and saute them for 2-3 minutes
• Next add the Curry paste and Soy sauce. Let them cook for 1 minute. Ensure your paste doesnt burn or dry off.
• Add the bokchoi and fry for 2 minutes - they will shrink into greens
• Add the cooked vegetables and mix them up to coat the paste all over
• In a bowl empty the TWO cans of coconut milk and add the Peanut Butter. Whisk them and mix well so they are all uniformly homogenized.
• Pour in the Coconut Milk & Peanut butter mix. Let it simmer for 2-3 minutes
• Taste the curry for salt and spice. Add any additional salt and red chilly powder as needed slowly. Remember the Curry paste already has salt and red chillies.
•  Add a couple of basil leaves chopped on top.
• Add the Tofu cubes and simmer for 1 more minute
• Your Panang Curry is ready.
• ENJOY your Panang Curry with steamed Thai Jasmine Rice.

Here is a variation to the recipe I found interesting. Use the home made Thai Curry paste and follow the recipe. Here is the link.

A Fall inspired poem

इन पत्त्तों को गिरना ही था!!

वसंत के नये उमंग से

एक हरियाली की निशान आयी है

पत्ते निकल आये हैं

हरे पत्त्तों ने साफ़ प्राण का शपत लिया है

ताजे फल बनाने का वचन दिया है

तन्दुरुस्थी की सबक सिखाया है

कौआ कबूथर, चिड़िया बैटे, पत्त्तों को खाये

चोँच मारी, सफाई की, गन्दगी बी फैलायी

अंगीटी या सिगरेट, कार या ट्रक की गन्दी धुआं आ बैटें

अपने शपत को भूला नहीं, उन पत्त्तों ने सफाई की

हथोडी और बच्चों के पथ्थर से मार खाई

चुपचाप अपने काम पे लगे रहे

शरद् ऋतु में गिरना ही था

सर्दी के बाद जब वसंत आती है

इन पत्त्तों ने अपना काम भूला नहीं

काश आदमी ने उन पत्त्तों से कुछ सीखा होता

तो अपने दिल को साफ़ रखता 

इन पत्त्तों को गिरना ही था!!

Vermicelli Kesari

18 Oct 2015

For Navarathri we made Vermicelli Kesari and it came out well.

Ingredients:
MTR Vermicelli - 3 cups (loosely packed)
Sugar - 3 cups (2.75 should be enough)
Water - 5 cups
Ghee - few table spoons
Cardamom - 7-8 pods
Cashew nuts - 10-12 whole
Turmeric powder - 2 pinches
Saffron strands - few

Procedure:
In a pan roast the vermicelli with 2-3 table spoons of ghee - till brown
In parallel bring 5 cups of water to boil
When the vermicelli is roasted - slowly add the hot water
Keep stirring till vemicelli is fully cooked
Now add the sugar slowly - the quantity will suddenly increase and will look more liquid
Keep stirring till the water evaporates 90% - you can leave in some moisture as it will absorb by itself
Fry the cashews in 2-3 tea spoons of ghee and add it to the Kesari
Pound the cardamom pods to fin powder and add it as well

Stir once with the cardamom, cashew etc. Your kesari is now ready.

The saffron strands can be soaked in 2 tablespoons of warm milk and added along with the cardamom powder.

You can also add 4-5 tablespoons of chopped pineapple in the end and mix.

I have been looking at various sources to narrate the story of Lord Muruga or Subhramanya as he is called. Here are some resources which maybe useful.

Religious discourses:

Sri Kripanandavariyar in Tamil

Skanda Puranam in Tamil By Sri Sundar Kumar - 40 parts (approximately 30 hours)


Books:

1. SriSkandaPuranam - SankaraSamhita - Sanskrit to Tamil translation; Translator details unknown

Follow link for Part 1

Follow link for Part 2

2. Kandha Puranam in Tamil - Unknown author
http://www.scribd.com/doc/241692981/Kanda-Puranam

3. Kanda Puranam in English by Dr. Akila Sivaraman - Sample text at this link

4. Skand Puran in Hindi - Follow this link for download

5. Shanmukha Worship by Swami Sivananda

6. Scanda Puranam in Telugu

Temple websites

Katargama in southern Sri Lanka

Informational websites

http://www.murugan.org/

Sambar recipe - Fresh Masala

This is the recipe where the masala is ground fresh - not using Sambar Powder

Sambar taste comes from three aspects

1. The vegetables you use - following are good combinations
• Okra and shallots (or Red Onions or Peeled Pearl Onions)
• Drumsticks
• Shallots (or Red Onions)
• Daikon or Red Radish (with or without Onions)
• Baby or small cut potates (with or without onions)
• Capsicum and onions
2. Gastronomic elements
1. Fresh Curry Leaves
2. Fresh Cilantro leaves
3. Hing (Asafoetida)
3. Masala you grind OR Sambar powder

Adding thickeners like Rice flour paste or corn flour etc will spoil the taste of your sambar

Use of Tamrind paste may not give the same taste as fresh Tamrind

Ingredients:

Tamrind ball - Small Lime size

Toor Dal - half a US cup - Dry

Turmeric Powder

Cooking Oil

Mustard Seeds

Masala Ingredients:

• Red Chillies (mild) 2-3 --> Adjust this per your taste
• Methi seeds (1/4 tsp)
• Kasuri Methi dry leaves - 1 tsp - Optional
• Chana Dal - 1 Table Spoon
• Fresh Coriander Seeds - 1 Table Spoon
• Hing - 1 pinch
• Fresh coconut - 2 table spoons

Cooking Steps:

1. Cook the Toor Dal in a pressure cooker with a Pinch of turmeric powder
1. You can substitute with Masoor Dal (same quantity) which can be cooked very quickly in an open vessel
2. In a microwaveable cup add about half a cup water and heat it for 1-1.5 minutes (very hot)
3. Drop the Tamrind into the hot water and let it soak for a few minutes (3-5)
4. Take a large sauce pan - pour the tamrind water into the pan - leave the Tamrind in the cup
5. Now add cold water to the cup and with your fingers squeeze the tamrind so more juice gets extracted. Pour the juice into the pan. Repeat this once more till all the Tarmind juice is extracted.
6.  From the above vegetable combination pick what you want and cut into big pieces (about 1 inch long) --> Need about 1- 1.5 cup vegetables
7. Add the vegetables to the Tamrind juice in the pan and place it on your stove. Add a pinch of Hing and 2 pinches turmeric powder and salt (start with about 1/2 tsp), few curry leaves
• Watch the pan so the juice doesn’t dry up - add some cold water as needed
• The job is done when the vegetables are cooked in the juice. You can test with a fork or spoon by pressing on the vegetable pieces to check if it is cooked
• Turn off the heat when vegetables are cooked.
8. While the Tamrind juice with the vegetables is cooking you can start in parallel on your masala
9. To a small pan heat 1-2 tsp of oil - add the Masala ingredients (Except the Coconut) in order and slowly fry them
• You are done when your methi seeds and Chana Dal turn brown --> if they turn black you have gone too far
10. Let the masala ingredients cool down; add all the ingredients to a small mixer jar, add the fresh coconut, add about 1/8 cup water and grind them. Grind them coarse to medium fine. Don’t grind to a very fine paste.
11. When the vegetables in tamrind juice are cooked, add the ground masala AND add the cooked toor/masoor dal to the pan. Add water to the pan to get a thick soup consistency. Start heating the pan till you see little bit of froth on the top - typically 3-4 minutes. Switch off the heat.
12. In a small pan heat 1 tsp oil and add 1 tsp black mustard seeds - fry till they start spluttering.
13. Add the mustard seeds with the oil to the sambar.
14. Add a few fresh curry leaves and 1 tsp freshly chopped Cilantro leaves to the sambar.
15. Check the salt and add if needed. Ensure you mix it evenly.
16. Enjoy your Sambar with Dosa, rice, Idli, Vada or whatever else you want to enjoy with.

Variations:

• Adding half a teaspoon Urad dal also while frying the masala
• Adding half a teaspoon fresh coriander seeds (RAW) while grinding the masala (in addition to what you fried)
• Frying the vegetables slightly before adding to Tamrind Juice to cook
• You can use Kashmiri Chili in place of regular chillies for a deep Red Color and mildness
• Using Kasuri Methi dry leaves add a great flavor to the masala
• For people with acid problems you can substitute Tamrind with 2 medium sized tomatoes.

We made Surati Dal - recipe care of Veg recipes of India and it came out so well that we have made it more than 5-6 times.

http://www.vegrecipesofindia.com/gujarati-surati-dal/

Yesterday we tried the Panhmel Dal ot Pancharatna Dal from the same website and it came out awesome.

http://www.vegrecipesofindia.com/panchmel-dal-panchratna-dal-rajasthani-dal/