Vadagam( Tempering used for South Indian dishes).

Many of my blogger friends were enquiring about the Vadagam and its preparation method. This an aromatic tempering used in many of South Indian and Chettinad dishes like Sambar, Kuzhambu and Kootu. This is my granny's recipe, which is passed on to my mother and to me.

Ingredients

Chinna Vengayam/ Shallots( Small onions)-1kg

Ulli Poondu/ Small garlic-1/2kg

Green chilles-1/4kg

Mustard seeds-50gms

Split Urad dal/ Split black gram dal-1/4kg

Jeera/ Cumin seeds-50gms

Fenugreek/ Methi seeds-25gms

Curry leaves-2 sprigs

Nallennai/ Gingelly oil-50gm

Velakennai/ Castor oil-50gm

Turmeric powder-4tsp

Method

Remove onion and garlic skins. Chop green chilles. Mince onion, garlic and green chilles in a mixer grinder( should be rough and coarse). To the onion mixture, add rest of the above said ingredients. Mix in both the oils to the mixture and make medium sized balls. Keep these balls in direct sunlight for 10 days. When these balls are fully dried, store it in airtight jars. You can store these vadagam balls for a year. 

Tips to prepare

Take 2 balls of vadagam, crush them and store it in small container. When used as tempering, to the medium hot oil add 1tsp of crushed vadagam and allow it to turn golden brown, then add the rest of the ingredients.( Do not burn the vadagam as they may turn bitter).

Lentil Soup for Idly and Dosa/ Paruppu Thakkali Soup

Preparation time-5mins

Cooking time-25mins

Serves-5

This is one of our traditional family recipe, i had not tasted this soup anywhere else. This soup is served along with hot idlys and crispy dosas. I also like eating this soup with steamed rice. This soup will be mild and great in taste. This soup is perfect for all ages. Its great food for the toddlers too. When feeding the toddlers you need to mash the steamed rice very well and add this soup generously to the rice and feed them.

Ingredients

Toor dal/ Split pigeon peas-1cup( washed and soaked for 1/2 hour)

Tomatoe-100gms( finely chopped)

Onion small-1( finely chopped)

Ghee-2tbsp

Red chilly powder-1/2tsp

Turmeric powder-1/4tsp

Pepper powder-1/2tsp

Salt to taste

Vadagam-1/2tsp

Method

Pressure cook the toor dal and tomatoes for 15 mins. Once the toor dal is well done, allow to cool and mash well with lentil masher. Strain the juice of the mashed toor dal with help of fine hole strainer. Add water to the toor dal residue and strain again, follow this step again and again till you get enough juice form the toor dal. Throw away the toordal residue since all the nutrients has been extracted through the juice. Collect this lentil juice in a deep vessel, add red chilly powder, turmeric powder, pepper powder and salt. Place the vessel on heat and bring to boil, simmer the soup for 5 mins. In the meantime heat a tadka pan and add ghee, when hot add the vadagam and onions, fry for few seconds. Add the onion tempering to the simmering soup. Turn off the heat and Serve this hot soup with Idly, Dosas or Steamed rice.

Indo-Chinese Chilly Fish Dry

Preparation time-5mins

Cooking time-10mins

Serves-4

Ingredients

Boneless and skinless fish-300gms( Cut into cubes)

Onion medium-1( diced)

Green bell pepper-1( diced)

Green Chilles-2( finely chopped)

Garlic cloves-5( minced)

Ginger-1/2"( minced)

Green onions-6tbsp( finely chopped)

Fish sauce-1/2tsp

Soy sauce-1/2tsp

Ajinomoto-less than 1/4tsp( optional)

Pepper and Salt to taste

Water-2tsp

Rice flour-2tbsp

Corn flour-2tbsp

All purpose flour-2tbsp

Red chilly powder-1tsp

Lime juice-1/4tsp

Method

In a medium sized bowl add the fish cubes, red chilly powder, lime juice, rice flour, corn flour, all purpose flour and little salt. Sprinkle very little water and mix well until the flours are well coated on the fish cubes. Set aside for 10 mins. Heat a skillet add about 2 tsp of oil, when hot add the marinated fish cubes. Stir fry for few minutes until the fish is well cooked. Remove the prepared fish to a bowl. In the same skillet heat about 2 tsp of oil, add the diced onions, bell peppers, green chilles, garlic and ginger. Stir fry for few seconds and season with fish sauce, soy sauce, ajinomoto, pepper and salt. Sprinkle 2 tsps of water and add the prepared fish and chopped green onions. Stir fry the fish until dry. Serve hot as appetizer or serve along with Fried rice and Noodles.

Vegetable Semiya Kichadi( Vermicelli with Vegetable)

Preparation time-10mins

Cooking time-15mins

Serves-4

Ingredients

Roasted Semiya/ Vermicelli-450gms

Carrot medium-1( finely chopped)

Fresh or frozen peas-1/2cup

French Beans-1/2cup( finely chopped)

Cauliflower florets-1/2cup

Onion large-1( finely sliced)

Tomato large-1( finely chopped)

Green chilles-5( broken into 2 pieces)

Garlic cloves-5( finely sliced)

Turmeric powder-1/2tsp

Salt to taste

Cloves-4

Green cardamom-2

Curry leaves-few

Cinnamon stick-1"

Water-700ml(+/-)

Oil-4tbsp(+/-)

Method

Heat oil in a pan, add cinnamon stick, cloves and green cardamoms. When the aroma rises add the onions, green chilles, curry leaves and garlic cloves, saute for few mins until the onions turns pink. Now add the vegetables and stir fry for few more mins. Add the tomatoes, turmeric powder and required salt. Cook for few more mins and add the water. Bring the mixture to boil, when boiling add the roasted semiya and stir well. Cover the pan with lid, simmer the heat and cook until the semiya is well done. Serve hot Semiya Kichadi with Onion raita.

Hearty Valentine Dinner and Cute Gifts from My Hubby.

Belated Valentines Day wishes to all my visitors and fellow bloggers.

Here are two great recipes prepared for the Valentine day dinner and cute gifts from my dear hubby.

Lung Fung Soup

Schezwan Fried Rice

Cute 4 feet Teddy Bear

Beautiful card and box of Chocolates

Lung Fung Soup/ Chinese Vegetarian Soup

Lung fung soup or Dragon phoenix soup, is a thick seafood or gou rou soup made with lemon, chili peppers, and Chinese vegetables. Other variations could include a vegetarian version of the same with mushrooms instead of seafood. Fung probably comes from the use of mushrooms in the soup. (Source: Wikipedia)

Preparation Time-5 mins

Cooking time-10 mins

Serves- 4 persons

Ingredients

White Mushrooms-200gms( chopped)

Carrots-1/2cup( finely sliced)

Cabbage( finely sliced)-1/4cup

Cauliflower( tiny florets)-1/4cup

Ginger-1/2"( thickly sliced)

Garlic cloves-6( minced)

Green chilly-1( broken into 2 pieces)

Green onions( chopped)-4tbsp

Leeks stem (chopped)-4tbsp

Lime leaves( chopped)-2

Pepper and Salt to taste

Soy sauce-1tsp

Vegetable broth or Water-4 1/2cups

Lime juice-1tsp

Cornflour-1tsp( diluted in 2tsps of water)

Sesame oil-2tsp

Method

Heat oil in a deep sauce pan, add ginger, garlic, green chilles, carrots, cabbage and cauliflower florets. Saute for few seconds and add the mushrooms, green onions, lime leaves and leeks. Now add the vegetable broth and bring the soup to boil. Season well with pepper, salt, soy sauce and lime juice. Simmer the soup for 5 mins. Finally add the diluted cornflour mixture to the soup and stir well. Allow the soup to slightly thicken, check the seasoning and serve hot.

Indo-Chinese Schezwan Fried Rice

Preparation time-10 mins     Cooking time-5mins     Serves-4

Ingredients

Rice( cooked)-4 cups

Mixed vegetables( par boiled)-1cup

Garlic clove-5( minced)

Ginger-1/2"( minced)

Onion medium( finely chopped)-1

Green onions( chopped)-5tbsp

Thai red chilly paste-3tbsp

Vinegar-1tsp

Sugar-1/4tsp

Salt to taste

Ajinomoto-pinch( optional)

Sesame oil-2tbsp

Water-2tsp

Heat oil in a wok, add the minced ginger, garlic, onions and green onions. Saute for few seconds and add the par boiled vegetables, stir well. Now add the red chilly paste, vinegar, sugar, ajinomoto and salt. Stir fry for few more seconds and add 2 tsps of water. Now add the cooked rice, stir well until the sauce is well coated on the rice. Serve hot.

Carrot Halwa/ Gajar Halwa

Ingredients

Carrot shredded-4cups

Milk-1cup

Condensed milk-1cup

Sugar-cup

Elaichi/ Green cardamom powder-1/4tsp

Fried cashew nuts and raisins-1/4cup

Ghee-2tbsp

Method

In a deep pan add the shredded carrots and milk. Bring to boil, simmer, cover with a lid and cook for 15 mins. When the carrots is fully done add the condensed milk, sugar and elaichi powder. Stir constantly and simmer until the mixture becomes dry. Finally add ghee and fried cashew nuts and raisins. Stir well and serve hot.

Egg Tomato Curry

Ingredients

Hard boiled Eggs-6

Onions medium-2

Tomatoes medium-2

Garlic cloves-4

Curry leaves-few

Red chilly powder-2tsp

Coriander powder-2tbsp

Turmeric powder-1/4tsp

Salt to taste

Oil-3tbsp

Method

Grind onions, tomatoes and garlic together to a fine paste. Heat oil in a kadai, add curry leaves and ground paste. Fry until the raw smell leaves and oil separates on the sides. Now season with red chilly powder, turmeric powder, coriander powder and required salt. Add little water, stir well and cover the gravy with lid. De-shell the hard boiled eggs, make slits on the top and add them to the gravy. Cook for 5 mins and garnish with coriander leaves. Serve hot with chapatis or steamed rice.

Gobi Pakoda Recipe/ Cauliflower Pakora.

Ingredients

Cauliflower florets-250gms

Maida/ All purpose flour-3tbsp

Rice flour-3tbsp

Corn flour-3tbsp

Ginger and garlic paste-1tsp

Red chilly powder-1 1/2tsp

Ajinomoto-less than 1/4tsp

Baking powder-pinch

Salt to taste

Oil to deep fry

Method

Clean and wash the cauliflower florets. In a large bowl add the cauliflower florets, all purpose flour, rice flour, corn flour, ginger and garlic paste, red chilly powder, ajinomoto, baking powder and required salt. Sprinkle water little by little and mix well until the flour and the spices are well coated on the florets( do not add more water, the batter may become watery and the batter will not stick to the florets). Heat enough oil in pan, when hot add the battered florets, reduce the heat and deep fry until crisp and golden brown.

Tips for less oily and crispy pakodas

When you deep fry a dish make sure the oil is very hot. Once the pakoda or any dish is added to hot oil reduce the heat and cook for 2 mins. If you are frying in batches, make sure the oil is very hot before frying each batch. If the pakoda or any dish is added to medium hot oil, the dish can become soggy and uncooked.

Couscous Pineapple Kesari/ Couscous Pineapple Pudding

Ingredients

Couscous-1cup

Pineapple finely chopped-1cup

Sugar-1/2cup

Condensed mik-1/2cup

Fried Cashew nuts, Almonds and Raisins-1/2cup

Pineapple Essence-2drops

Yellow food color-1drop

Ghee-2tbsp

Water-2cups

Method

Heat 2 cups of water and bring to boil, when boiling add the couscous and cook until done. Once the couscous is done add the pineapple pieces, condensed milk, sugar, food color and the essence. Stir well and add the fried nuts and ghee. Serve hot.