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A moment to cherish in a blogger’s life

Glad to share a news about my food blog mentioned in The Hindu ūüôā

Thanks to Sra who conveyed the news to me !

And thanks to my still favorite childhood delight “The evergreen kamarkat” ūüôā

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Ambu kaalaan gravy – Arrow headed mushroom gravy

Have never seen fresh mushroom until I lived in the metro. The cute village where we live now has lot more natural treasures that take our pallettes to next levels.

As there were thunderstorms recently one of our friend brought home this mushroom. They call it locally as “Ambu¬†Kaalaan” as the shape is similar to an arrow (a blunt arrow :)).

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As it was fresh from the soil I sprinkled some All purpose flour and mixed well with my fingers. After leaving it for 10 mins I rinsed it in running water in a colander.¬†After cleaning the¬†milky white mushrooms in the colander were a treat to the eyes. I planned to make a curry as per my friend’s recipe and for that I need to cut it into 2 inch pieces. But when¬† I tried to cut it in my vegetable cutter the juice inside the stem¬†spurted out. Then I did not want to waste it and hence took a larger vessel and using a kitchen scissor cut the mushrooms holding it above the vessel so that all the juice gets collected in the vessel. It was a tedious process but the curry turned to be absolutely delicious and equated all the hard work.

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Jumping to the recipe…

Ambu Kaalaan recipe

Ingredients:

Arrow headed mushrooms (cleaned and cut as described above ) – 4 Cups

Ginger garlic paste – 1 Table spoon

Chopped Onion – 1 Cup

Chopped Tomato – 1 Cup

Black pepper – 2 Table spoons

Jeera – 1 Table spoon

Coriander seeds – 1 Table spoon

Turmeric powder – 1/2 teaspoon

Peanut oil – 2 Table spoon

Salt – as per taste

How to make ?

In a thick bottomed wide vessel heat the peanut oil. Once hot add the ginger garlic paste and saute till they turn pinkish. Add the onions and saute till they turn translucent. Add the tomatoes and saute till they turn mushy. Now add the mushrooms and saute well for five minutes. Add the turmeric and mix well. Now transfer the contents to another vessel which will fit into a pressure cooker and cook it for 3 to 4 whistles.  Meanwhile dry roast the Coriander seeds, pepper and jeera and powder it coarsely in a sumeet style mixie.

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Once the pressure cooker cools down again transfer the contents to the wide vessel and heat it. The gravy would start sizzling. Now add the salt. Mix well. The mushrooms give out lot of juice and hence need not add water. Sprinkle the ground spice powder and mix well. Let the gravy boil for a minute. Switch off the stove and serve hot with roti or piping hot rice. Enjoy!

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Note : You can make this type of gravy with all type of mushrooms. But many mushrooms does not need pressure cooking as they gets cooked  very fast just during saute time.

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Vaazhai thandu sadam – Banana stem rice

One of the recent addition to my cookbook collection is “Ulaga Pramugargal rasitha thathuva nyani veetu samayal” by Parameswaran. Have not read much but always adored J. Krishnamurthy, when came across this book I immediately picked it up. Thiru¬†Parameswaran¬†have lived with the Philosopher till his last days and not only have shared several recipes that had impressed him but also the everyday happenings in¬†a humble¬†tone.

Vaazhai thandu sadam

One of the recipe that got my attention is this rice with Banana stem. Banana stem has great nutrient values and very good to dissolve undigested salts in the blood. The raw juice is given to patients who suffer from kidney stones. But the usual saute we make at home is a less impressive dish for the kids. But this rice turned to be a wonderful treat to everybody at home and now this will be regular in our menus.

Vaazha thandu sadam РBanana stem rice

Ingredients :
Banana stem (tender one)  cleaned, strings removed to the maximum and chopped to  1/4 inch piece Р1 Cup
Raw rice – 2 Cups
Coconut milk – 1 Cup
Salt to taste
For the seasoning:
Peanut oil – 2 teaspoon
Ghee – 1 Table spoon
Curry leaves – 1 sprig
Mustard seeds – 1/2 spoon
Asafoetida – 3 pinches
Roasted cashew – 2 Table spoon
Urad dal – 1 Table spoon
Chana dal – 1 Table spoon
Fresh grated coconut – 1 Cup

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How to make ?
Wash the rice, add 4 Cups of water, 1 Cup of thick coconut milk, chopped vazhai¬†thandu¬†and salt and cook in pressure cooker till done. In the meantime heat the peanut oil and ghee, add all the ingredients under “For the seasoning” and saute till the grated coconut turns pinkish and the mix is dry. Take care not to burn it. Once the cooker is opened transfer the rice to a bigger vessel, add the seasoning mix and mix gently with a back of the big spoon. Serve hot with a spicy curry.

We had it with a Ladies finger thokku. It was mild but complete and the crunchy vaazhai thandu very well got mingled with the rice. The coconut flavor was bit on the higher side but I completely enjoyed it with the ladies finger curry.

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Parangi kotai adai – Baby pumpkin n lentil pancake

My favorite writer is “Thee.Jaa.Raa” and one of his wonderufl novel is “Malar Manjam”. I have read about this adai in that novel and since then was longing to make it. The adai remains my usual recipe but the addition of pumkin pieces took this¬†pancake¬†to a different level of taste. Mildly sweet and softer than usual adai its a treat to the taste buds.


I was waiting to get a baby pumpkin and when got it as a gift from a home garden of our friend I immediately made it. The only condition is the pumpkin skin should be still green and not pale. Only then this will be suitable for this recipe. A trilogy of recipes using this baby pumpkins are on the way ūüėČ

Jumping to this recipe…

Ingredients:

Baby Yellow pumpkin (Peeled, seeds removed and chopped) – 3/4 Cup
Par boiled rice – 1 Cup
Chana dal – 1/2 Cup
Peanut oil – for cooking the adai

To make into a paste :
Grated fresh coconut – 1/4 Cup
Green chillies – 3
Ginger – 1/2 inch
Garlic – 2 pods
Somb – 1/2 tea spoon
Curry leaves – 1 sprig
Coriander leaves – 2 tea spoon

How to make ?

Soak rice and dal for 4 hours. Grind them coarsely with little water. Grind the items under “To make into a paste” in a Sumeet style mixie and mix it with the rice dal mixture. Add the chopped pumpkin pieces and mix well with 1 Cup of water. Add salt and check and adjust. The batter should be in a pouring consistency.

Heat a tawa and pour a¬†ladle¬†full of batter. You cannot spread this because of the¬†pumpkin¬†pieces and hence swirl the tawa to spread the batter evenly into a circle. Swirl 1/2 tea spoon of peanut oil and cook covered in low flame for 5 minutes. Turn the adai and cook uncovered in medium flame till it is golden. Serve hot with Avial. The soft and sweet¬†pumpkin¬†pieces here and there, this adai is a hot-n-sweet treat! I like it as it is or with little sugar ūüėČ

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Maadhulai kozhundhu thuvayal – Pomegranate leaves chutney

In the house we live now, we have a small backyard and we have a pomegranate tree. Once in a while my sis used to pluck the young tender leaves and I used to make a wonderful chutney out of it. Not only it tastes great but it is good for stomach ulcers and calms down the “Pitha” in the body.

Since it tastes great with both Idlis and dosa but when mixed with hot rice with little ghee that’s absolutely tongue tickling. Jumping to the recipe…

Madhulai kozhundhu thuvayal

Ingredients :

Young and tender Pomegranate leaves – 1 Handful (packed)

Grated fresh coconut – 2 handfuls (packed)

Dry Red chillies – 3

Tamarind – 1 inch piece

Peanut oil – 1 teaspoon

Asafoetida – 1 pinch

Urad dal – 1 Table spoon

Mustard seeds – 1 pinch

Salt to taste

How to make ?

In a thick bottomed kadai heat the peanut oil and once it is hot, add the mustard seeds. Once it splutters add the urad dal and red chillies along with asafoetida. Once the dal turns pink add the pomegranate leaves and immediately simmer the stove. Now saute for a  minute till the leaves turn pale.  Switch off the stove and let it cool.

Take all the above ingredients, tamarind, coconut and salt and grind it in a Sumeet style mixie with little water to make a chutney consistency. Taste and adjust salt accordingly.

Serve with Idli or dosa or rice and ghee. Enjoy natures goodness!