HUNG CURD FRUIT SALAD RECIPE/FRUIT SALAD WITH HUNG CURD RECIPE

INGREDIENTS:

Chopped fruits (I used apple, muskmelon, pomegranate, grapes) - 1 cup each
OR any fruits of your choice

Hung curd - 3 tablespoons
Honey - 2 tsp.
Black pepper powder - 1/4 tsp

Salt - 1/4 tsp

Chat masala - 1 tsp

METHOD:

HOW TO MAKE HUNG CURD?

Hung curd is nothing but thick, creamy curd from which all the water has been drained.

Put 3 cups curd in a cheesecloth or muslin cloth. Tie the edges, Hang in a cool place over a bowl for atleast an hour. The whey (liquid from curd) will be drained completely. The curd will be thick and creamy once the whey is drained. Alternatively, you can used a small-holed strainer. But muslin cloth works better. This will yield around 1 1/2 cup of hung curd. This can be used for shrikhand, desserts and dips.

Do not discard the whey.  It is rich in protein and can be used in smoothies and soups.

Put hung curd in a wide bowl, add black pepper powder, salt and chat masala. Mix well. Add 

all the fruits, honey and mix well. 

Transfer to a bowl. Drizzle honey. Serve chilled.

Hung curd fruit salad is ready. Enjoy.

CREAMY FRUIT SALAD RECIPE

INGREDIENTS:

Muskmelon, banana, grapes
OR any fruits - 3 cups

Sugar candy powdered - 2 tablespoons

Fresh cream - 2 tablespoons

METHOD:

Chop fruits to bite-sized pieces.

Powder sugar candy.

Add fresh cream. 

Mix well.  Transfer to a bowl. Serve.

Creamy fruit salad ready.

Chakkarakutti sambar recipe/Sugar baby mango sambar/Mambazha sambar recipe

Mango season!  Seasonal delicacy! 

Chakkarakutti mambazha (sugarbaby mango) sambar. This is an easy to make sweet & sour sambar. These mangoes are very tiny mangoes available only for a few months during summer.

INGREDIENTS:

Chakkarakutti ripe mangoes - 6 (slit into 4 pieces with seeds intact)

Tur dhal - 1/2 cup
Tamarind - a lemon sized ball
Salt - to taste
Turmeric powder - 1/2 tsp.
Sambar powder - 2 tsp

Jaggery - optional

To fry in oil and grind:

Oil - 2 tsp.

Coriander seeds - 1 tablespoon

Methi seeds - 1/4 tsp.

Gram dhal - 2 tsp.

Dry red chillies - 2

Bedige chilli - 1

Hing

Scraped coconut - 2 tablespoons

To temper:
Oil - 1 spoon
Mustard seeds - 1/4 tsp.
Methi seeds - 1/8 tsp.
Curry leaves - few

To garnish:
Coriander leaves - few

METHOD:

Wash and remove the stalk from the mango. Slit it into four pieces. Do not remove from the seed.

Heat a kadai, add little water, cook the whole, slit mango with seed until soft along with turmeric and salt. Do not discard the water.

Pressure cook tur dhal with turmeric powder, mash well and keep aside.

Soak tamarind in lukewarm water and extract pulp.

In a kadai, heat a spoon of oil and fry the coriander seeds, methi seeds, gram dhal, hing and dry chillies until golden brown. Add scraped coconut and grind it in a mixie to a thick paste (slightly coarse) using little water.

In the same kadai, heat oil, add mustard seeds, when they splutter, add curry leaves and pour in the cooked mango with water. Now add the sambar powder, required amount of salt, and tamarind extract. Allow it to boil till the raw smell of tamarind goes. Now, add the mashed tur dhal and ground paste. Let it boil until thick. Add water to get the desired consistency.

Heat a spoon of oil add mustard, when mustard seeds splutter, add methi seeds, and curry leaves. Add this tempering to sambar, transfer it to a bowl and garnish with coriander leaves.

Serve with hot rice and a spoon of ghee.

Jamun Lassi Recipe / Black Jambu lassi recipe

 

Before the season ends... do not miss to try this... 💜💜

Ingredients:-

Jamun (black jambu)- 50 gms
Sugar or jaggery powder - 2 tbsp.
Chilled yogurt - 1 to 2 cups
Chilled water as needed
Ice cubes - few (optional)

Method:

Remove seeds and blend jamun in a mixer to a pulp

Add sugar/jaggery.

Add yogurt. Blend again.

Add little chilled water, blend to get the desired consistency. Add ice cubes.

Serve Jamun Lassi chilled.

NOTE:
Jamun, sugar/honey can be adjusted according to one's tastebuds. Chilled lassi makes the lassi refreshing

Javvarisi vadam recipe/ Sago vadam recipe

INGREDIENTS:

Javvarisi (Sago/Sabudana) - 1/2 kg

Water - 5 1/2-6 ltr

Green chillies - 3 or 4 medium size 

Salt - to taste

Lemon juice of 1 key lime - (optional)

Hing - 1 tsp.

This vadam is a crunchy and delicious treat for our taste buds. This is very easy to make. It can be served as a side dish in South Indian thali or can be had as a snack.

METHOD:

Clean javvarisi (sago)  without mud and stones, wash gently two or three times and drain the water completely. Now pour water an inch above sago, soak overnight. (Use maavu  javvarisi, do not use nylon javvarisi).

Next day morning, grind green chillies with little salt, hing and lemon juice, strain and keep ready. If you grind it very fine, you need not strain. Measure water and keep ready. 

The sago would have absorbed all the water by now. Rake the sabudana gently with fork or hand. Add half a litre of water and gently mix without lumps.

Heat a heavy bottomed vessel, add remaining water, when it boils add the sago mixture. When half done, add green chilli water. (If the paste is very fine, you can add directly without straining). Add salt and mix well. Usually, for vadam, use little less salt, as the vadam turns salty when dried in sun. (You can taste and see. You should feel the salt is little less). Cook until the sago turns translucent.  

When slightly cool, spread a cotton cloth or quality plastic sheet in mottai maadi (open terrace) and pour the mixture with a spoon to a round shape. Dry in the hot sun for two to three days until bone dry and store in an air-tight container. Deep fry in hot oil when required. Serve with South Indian meals as side dish or can be had as snack.

You can add tomato puree or pudina puree when half done and cook as said above for pudina javvarisi vadam and tomato javvarisi vadam. I made tricolour vadam like this for our Independence day. 

Version 1 of NOT soaking javvarisi and making vadaam is here.

NOTE: 

1. Its always better to use clean white cloth to spread vadam, to prevent health hazards. Alternatively you can use a good quality plastic sheet.

2. Its better to add little lemon juice. If you add more lemon juice, vadam will turn red while frying.

3. Add little green chillies, just for taste. If you add more, the spicy, pungent aroma(நெடி) of the chilli goes straight to the nose while eating and will cause irritation in nose. 

4. Use little less salt than usual, as the vadam turns salty when dried in sun. (You can taste and see. You should feel the salt is little less).

5. If using the cloth for drying, the vadam sticks to the cloth and it will be difficult to peel the vadam. How to take vadam from cloth? 

When the vadam is dry completely, turn the cloth upside down, sprinkle water on the backside of the cloth, now turn the cloth and within few minutes, it will be easy to peel the vadam. Transfer to a  big plate, and sun dry again for a day or until completely dry.

LEMONADE RECIPE (SWEET AND SALTY VERSION)

This is an excellent,simple to make and refreshing cooler. Chia seeds are the most nutritious and are loaded with fiber, protein, Omega-3 fatty acids.Lemon also has its known health benefits.

INGREDIENTS:

For salt version:

• Indian lemon/Key lime - 2
• Chia seeds - 1 tsp.
• Water - 2 cups
• Chopped mint and coriander leaves - few
• Ginger juice - 1/4 tsp
• Rock salt - 1/4 tsp.
• Black pepper powder - a pinch

For sugar version:

• Indian lemon/Key lime - 2
• Water - 2 cups
• Sugar or Honey - as needed
• Salt - a pinch
• Other ingredients mentioned above - optional

METHOD:

• Soak chia seeds in 1/4 cup of water for 45 minutes.
• Squeeze lemon. Combine lemon juice, sugar, honey or salt, give a quick blend in a mixie.
• Add water and all ingredients. Mix well. Pour in a serving glass, add ice cubes, serve chilled.

Variation:
A pinch of black salt can be added. Palm sugar can be substituted for sugar.

CANTALOUPE CHIA SEEDS SMOOTHIE RECIPE / MUSK MELON CHIA SEEDS SMOOTHIE RECIPE

 

INGREDIENTS:

• Cantaloupe (Musk melon) - 1 cup cubed
• Chia seeds - 1 tsp.
• Manuka honey - as needed
• Palm sugar or Jaggery - optional (as manuka honey will be more sweet)
• Water - 1/2 cup
• Ice cubes -2

METHOD:

• Soak chia seeds  in water for 45 minutes.
• Peel and cut muskmelon(Cantaloupe) into cubes, and water and blend in a mixie to puree.
• Combine puree, soaked chia seeds and manuka honey. Mix well. Top with ice cubes.Serve chilled.

PANAKAM , NEER MOR, KOSUMARI RECIPES / SRI RAMA NAVAMI RECIPES

Sri Rama Navami is a festival/pandigai celebrating the birth of Lord Rama .

Offerings for Sri Rama Navami is the simplest of all the festivals. They are Panakam, Neer Mor and kosumari.

Rama fulfilled all his duties towards his subjects in Ramarajyam. Even a poor man
will have buttermilk and jaggery in his house and can celebrate Rama Navami. That is the karunyam of Sri Rama. 

In addition to neer mor, panakam, kosumari you can also make Tiruppullani paal payasam which is a special on this day. All these recipes are summer coolers.

Pandigai thaligai :
Sadham(rice), Nei(ghee), paruppu, mor kozhambu or Sambhar, paruppu usili, kari amudhu(poriyal), kootu, thayirpachadi, kosambari, vadaam or appalam, vadai or thayir vadai, sathamudhu(Rasam), Tirukannan amudhu(payasam), thayir (curd),oorugaai(pickle).

NEER MOR

INGREDIENTS:

Buttermilk
Salt
Coriander leaves
Curry leaves
Hing powder

METHOD:

Whisk thick  curd and dilute it with water. Add salt, curryleaves, coriander leaves and hing to buttermilk. Mix well and offer it to Lord.

PANAGAM 

INGREDIENTS: 

Jaggery
Dried ginger powder
Cardamom powder 
Water

METHOD:

Powder the jaggery. Dissolve it in water. Strain it to remove impurities. Add the given powders, stir well and offer to Lord. 

KOSUMARI

INGREDIENTS:

Moong dal - 1/4 cup
Grated/finely chopped raw mango - 1/2 cup
Salt  as required
Coriander leaves - 2 tsp.
Lime juice - 1/2 tsp.(optional)

To temper(optional):
Oil
Mustard seeds
Curry leaves - 4 or 5

METHOD:

Soak dal for 1 an hour. Drain the water. Add grated/finely chopped mango, salt and lime juice, mix well. Temper with the given ingredients, add finely chopped coriander leaves. Mix well and offer it to Lord.

Updated 👇

Tiruppullani paal payasam

Kosambari

Neer mor

Panakam

CHUKKUTTI KEERAI JUICE / MANATHAKKALI KEERAI JUICE / BLACKNIGHTSHADE JUICE

Manathakkali keerai, Blacknightshade in English, is a greens which has high nutirtional value with vitamins and minerals. In Coimbatore and suburbs they call this as Chukkutti keerai. You can see sellers promote this sukkutti juice in parks, while going for morning walks.  I heard that they sell manathakkali juice in marina beach during early morning hours. It is easily available in all places. The greens vendors bring it regularly. We can also grow it in our home. During my childhood, I often used to get mouth ulcers. My grandma will give some manathakkali leaves and will ask me to chew it raw, as it enables quick healing of mouth ulcers. We grew it in our home and all of us like the black shiny fruits. The juice from the leaves also gives relief from painful periods, urinary infection, constipation and dysentry. The juice also reduces nausea during pregnancy. Apart from this, all recipes like koottu, rasam, soup, kuzhambu, poriyal etc. can be made with these leaves. 

Recently my friends son met with an accident, and during the treatment, due to drug allergy he got severe stomach ulcers. They were reluctant to take any medicines. I suggested to take this juice in empty stomach daily and voila his ulcers were cured!!! So, I thought of sharing my grandma’s easy therapy which cures mouth and stomach ulcers. It is more a therapy than a recipe.

INGREDIENTS:

Manathakkali leaves - 1 cup
Fresh buttermilk - 1 or 2 cups
Salt / Black salt - to taste
Roasted pepper- jeera powder - ¼ tsp.

METHOD:

Take the leaves off the stem. Wash well and grind in a mixie alongwith salt and little water, to a fine paste. You can use this paste as it is or strain.

Add buttermilk, pepper-jeera powder, mix well and pour into a serving glass. (Drinking plain juice does wonders).

Manathakkali juice is ready!

POMEGRANATE JUICE

Pomegranate juice contains high antioxidants which protects the heart and reduces cholestrol. It prevents anaemia and is extremely beneficial for pregnant women.

INGREDIENTS:

Pomegranate -  2

Chaat masala - a generous pinch 

Sugar - to taste

Honey - 1 tablespoon

Mint leaves - few 

METHOD:

Cut pomegranate into two and tap on the top with a ladle. This is an easy way of taking out the seeds. Add a cup of water and blend it in a mixie alongwith mint leaves. Strain well.  Add sugar, chat masala and honey. Mix well until the sugar dissolves. Serve chilled.

NOTE: Sugar and honey can be added to suit your tastebuds. The seeds can be dried to make anardhana. 

ELAI VADAM / ILAI VADAM

This is my Appa paati's (grandma's) elai vadam recipe. She is an expert in making it. Being in a joint family, she grinds patiently and steam cooks in hundreds without any frown. We love elai vadam and eat it fresh as soon as it is steamed and peeled. It is really hard for elders to dry them up and store for a year. The recipe is simple, but needs lot of patience. Some make it with boiled rice, some with raw rice and some use both. There is a spicy version too. But, as roasted elai vadam is good for postpartum food, my grandma does it without spice. Now, onto my grandma's special ratio elai vadam.

INGREDIENTS:

Boiled rice (Puzhungal arisi) - 2 cups
Raw rice (pacharisi) - 1/2 cup
Ajwain or cumin seeds - 2 tsp.
Salt - to taste
Cut banana leaves - few
Oil - to grease

Pic.Courtesy : My friend Kala

METHOD:

Soak both rice together for 4 to 5 hours. Grind to a very fine paste. Add salt and mix well. Allow it to ferment for one day. Next day grind the same batter again to soft and smooth paste. Add jeera / ajwain.

Dilute to thin dosa batter consistency. Grease the cut banana leaves with very little oil and keep ready. Take a greased cut banana leaf, pour a ladle of the batter and spread it thin and evenly to circles. Meanwhile, heat water in a kadai, place a plate with holes on it. Now, place the batter spread banana leaf on top of it, cover with a lid and steam cook . Once cooked the vadam will turn glossy. It cooks in less than a minute. My patti (grandma) used to give a tip about the cooking time. She says “Onnu ezhuthara neramthaan onnu veharathukku”. It means, the time we take to spread the batter in the leaf is the time taken to steam cook one.

Peel vadam gently from the leaf and eat them fresh. This can be had as an evening tiffin.

To store it, peel vadam gently from the leaf, arrange them in a clean while cloth and dry it in the shade. They dry faster as it is very thin and steamed. Stack well and store in an air-tight container. It can also be sun dried and fan dried.

HOW TO USE?

Roast the sun dried elai vadam on direct flame. This can be given as post-partum (after delivery) food.

Sun-dried elai vadam can be microwaved for 30/40 seconds in medium-high.

Sun dried elai vadam can be deep fried in oil.

Sun dried elai vadam can be served in Delhi appalam style too (the very big appalams which we get in exhibitions).

FOR THE DELHI APPALAM STYLE / EXHIBITION APPALAM STYLE:

Spread some bigger sized elai vadams while making, dry and store. Deep fry in oil. Sprinkle some chilli powder and serve.

NOTE:
Elai vadam stands are available at stores. If you are using a elai vadam stand, slightly grease the plate with oil, spread the batter and steam cook. Traditional idli pots and idli stands can also be used.

For the spicy version, add 2 or 3 green chillies/red chillies while grinding.

VARIATION:
1. Only raw rice can be used.
2. Only boiled rice can be used.
3. For the spicy version, add 2 or 3 green chillies/red chillies alongwith the above measurement while grinding. If adding chillies, the colour will not be as white as the plain.

MUSKMELON DELIGHT / CANTALOUPE DELIGHT/ MUSKMELON SALAD / CANTALOUPE SWEET SALAD

Muskmelon is beneficial for conditions like lack of appetite, urinary tract infections, constipation, acidity and ulcer. Muskmelons are rich in potassium which helps in controlling blood pressure, regulating the heart beat, relief from cramps and also prevent strokes. Musk melon reduces heat in the body, so consuming this fruit  in summer  is very beneficial. It also relieves tiredness, enhances appetite and is an effective laxative. It is a good source of Vitamins A, B, and C. 

INGREDIENTS:

Muskmelon / Cantaloupe  - 1

Crushed jaggery OR brown sugar - 3/4 cup

Honey - 2 tablespoons

METHOD:

Peel, deseed and cut muskmelon (cantaloupe) into cubes.

Add jaggery and honey. Mix well.

Cover and keep it in refrigerator for half an hour.  Serve chilled. Tastes divine with syrupy and small jaggery bites.

NOTE: Cover and keep in the fridge as muskmelon has a strong odour.

MAAVADU / VADUMANGAI OORUGAI (TAMILNADU STYLE)

This is a typical tamil brahmin style pickle from Tamilnadu. This one is different from the kadugumanga pickle posted earlier.

INGREDIENTS:

Small, tender mangoes - 8 measures *see note*
Sea salt (kal uppu) - 1 measure
Dry red chillies - 1 measure
Mustard seeds - 1/4 measure
Castor oil - 2 tsp.
Turmeric powder - 2 tablespoons

METHOD:

NOTE: Usually, the ratio of salt is 8:1. But, personally I felt, when I use it for a year and more, the mangoes absorb all the salt by the end of the year and maavadu becomes too salty. Hence, I use 10:1 ratio and it is perfect even for 2 years. In general, any pickle will stay longer if little salty. However, chillies and salt can be used as per individual taste.

Buy firm tender mangoes with long stalk.  DO NOT buy the ones without the stem. The pickle will spoil soon.

Cut the stalk, leaving a little stalk (1/4") in the mango and wash the mangoes well. Leave it in the water for half an hour. Take out and drain it.

Pat it dry with a neat towel. (Measure now. This is the mango salt measure ratio). Put the mangoes in a ceramic jar (jaadi).

Pour the castor oil and mix well till all the mangoes are coated with oil.

Add salt and turmeric powder. Shake well OR turn it upside down using a dry ladle daily for 4-5 days. The mangoes will shrink. The salt will dissolve and become watery. Now, grind together dry chillies and mustard seeds to a fine powder and add to the mangoes and mix well. Again, shake well OR turn it upside down daily for another week. The solution should always be 2 inches above the mango level. 

Maavadu or Vadumangai will be ready to eat within 10 days.

Store in a small bottle for daily use. Always use a dry spoon or ladle to take out the mangoes. Never use your hand.

This can be used for a year and when refrigerated, can be used for a year or more. Goes well with curd rice and even sambhar saadam.

KIWI LEMONADE

INGREDIENTS

Big kiwi fruit - 2
Lemon juice - from half a lemon
Honey - 2 tablespoons
Salt - 1 pinch
Ice cubes - 4
A slice of kiwi - to garnish
Mint leaves - few (optional)

1/4 Cup of  drinking soda  (optional)
Water - as needed

METHOD:

Peel the skin of the kiwi fruit. Combine kiwi pulp, lemon juice, honey and salt. Give a quick blend using a mixie or blender. Add water as required. Mix well.

Pour in a serving glass, add ice cubes, and soda. Stir well.

Garnish with a half-cut  kiwi slices and mint leaves(if using).

Enjoy this kiwi lemonade on summer. 

CARROT KOSUMARI / CARROT KOSAMBARI

INGREDIENTS:

Moong dal -1 tbsp.
Grated carrot - 1 cup
Scraped coconut - 1 tbsp.
Chopped coriander leaves – 2 tsp.
Salt - as required
Lime juice - 1 tablespoon

To temper:
Oil - 1 tsp.
Mustard seeds  - 1/4 tsp.
Green chillies finely chopped - 1/4 tsp.
Hing - a pinch

METHOD:

Soak dal for an hour. Drain the water completely. 
De-seed and  cut the chillies finely. Peel and grate carrot. Mix all the ingredients.  Temper with the given ingredients.  Mix well.  Kosambari is ready.

CHIKOO MILK SHAKE / SAPOTA MILK SHAKE / CHIKOO DELITE

INGREDIENTS:

Ripe chikoo (Sapota) - 3
Milk(chilled) - 2 cups
Vanilla essence - 2 drops (optional)
Honey - 2 tablespoons
Ice cubes - few

METHOD:

Wash, peel, de-seed and chop chikoo roughly. Blend alongwith milk and honey until smooth. Serve chilled with ice cubes.

VARIATION:  A scoop of vanilla ice cream or fresh cream can be added.

MAAVATTAL / MANGAI VATRAL / SUN DRIED RAW MANGOES

This is a vathal or vatral made using raw mangoes, prepared, sundried and stored for a year. This vathal is used in making a traditional kozhambu and also an instant pickle is made using this.

INGREDIENTS:

Raw mangoes - 6
Salt - 1 tablespoon
Turmeric powder - 1 tsp.
Wash mangoes and cut them into slightly big pieces. Transfer them to a ceramic jar or glass jar. Add salt and turmeric powder. Mix well. Shake well OR turn it upside down with a ladle daily for 3 days. Dry them in the hot sun for 2 to 3 days till they are bone dry. Store in containers. This can be stored for more than a year.

KOOZH VADAAM / KOOZH VATHAL - TWO VERSIONS

First of all, a big thanks to the readers, friends and visitors for your continuous support. My blog has crossed 7 lakh hits. Most of the recipes are traditional, and here comes an authentic recipe from my mom and grandma. Thanks amma and paatti.

I can remember our childhood days, when we assist the elders in spreading the vadaam on the terrace, driving away the crows and simultaneously eating the half dried vadaams which we call as "araikachal vadaam". The araikachal vadaam has a unique taste and most of the vadaam goes into our stomach half dried defeating the purpose of getting stored in the pantry for a year.

Many readers has been asking me to post koozh vadaam. Eventhough I have learnt to make koozh vadaam from my mom, she takes pain and makes for all of us for the whole year and packs it for us. She does it with great interest and says the pain is worth the gain. Coimbatoreans start making vadaam and vathals on the month of February as summer starts on February and wind start on March. As usual, this time also my mom has packed and gave me a full set of vadaams : Two types of koozh vathal, ela vadaam and kozhambu vadaam. I wanted to post the recipe with stepwise pictures. It is because of this reason, I am unable to post stepwise. All I did is to arrange them and take a snap of it.

However, the recipe is an authentic one from my mom and grandmother. I have typed as narrated by her.

Recipe courtesy: My amma.

You can try a lesser quantity with the corresponding proportions.

KOOZH VADAAM - TYPE 1.

INGREDIENTS:

Rice flour - 1kg.
Javvarisi (sago) - 200 gms. (Ask for flour variety. DO NOT use nylon javvarisi.)
Hing - 1 tsp.(level spoon)
Green chillies - 100 gm.
Crystal salt - a fistful
Lemon - 6 or 7 Big (approx. 3/4 cup juice)
Water - quantity is mentioned in the recipe.

GADGETS REQUIRED:
10 Ltr. Pressure cooker
Big lengthy ladle
A strainer
Murukku press with different type of holes.
A big, clean plastic sheet
A vessel of water (to wet your hands while pressing)

METHOD:

Grind green chillies, salt and hing to a fine paste with a cup of water. Strain and keep the juice ready.

Wash javvarisi and soak in water for 2 hrs. After 2 hrs. Crush the javvarisi with your hands.

Take water in the pressure cooker. NOTE: Water should be a little less than 3/4th of the cooker. When adding javvarisi alongwith soaked water and chilly, salt juice, the water level should be 3/4 th of the cooker.

Bring it to a boil. Now add the crushed javvarisi alongwith the soaked water to it and allow it to cook till transparent. Now add the green chilli, salt juice. When it starts boiling simmer the stove and add the rice flour little by little, preferably a cup at a time and stir continuosly without any lumps till it forms a sticky dough.

Keep this dough covered with the lid and when cool, add the lemon juice and mix well. This is the koozh maavu(sticky dough).

Transfer to a wide stainless steel vessel. (NOTE:This is important to avoid chemical changes), cover and leave it to cool overnight.

The next day, early in the morning, spread the plastic sheet on the terrace, keep weight on all sides, to prevent the sheet flying in the air.

Wet your hands, fill the mould (achu of your choice) with the koozh and press evenly on the plastic sheet.

Dry it in hot sun for 3 days, store in airtight containers. Vadaam is ready to be stored for a year. Deep fry in oil as and when required.

KOOZH VADAAM - TYPE 2
Raw rice - 1kg.
Javvarisi (sago) - 200 gms. (Ask for flour variety. DO NOT use nylon javvarisi.)
Hing - 1 tsp.(level spoon)
Green chillies - 100 gm.
Crystal salt - a fistful
Water - quantity is mentioned in the recipe. 

METHOD:

Soak rice in water for 4 hrs, and grind to a smooth paste. Add salt and allow it to ferment for 2 days. (LEMON IS NOT USED IN THIS TYPE AS WE ALLOW THE  BATTER TO FERMENT TILL SOUR)

On the third day,  add some water to it and make  a batter as of dosa batter.

Other procedures are same as Type 1 and here we are pouring the batter instead of  rice flour.

This TYPE 2 vadaam will not be as white as TYPE 1 vadaam.  It will be slightly red in colour when deep fried in oil.

NOTE:

The maavu will take longer time to cool. So, prepare it the previous day night.

If you press and spread when the  maavu is hot, the vadaam will become red while frying. So make sure the maavu is cool.

Start pressing the vadaams early in the morning avoiding hot sun. Hot sun is harmful for us and causes dehydration, tiredness and sunstroke. Hot sun is very good for the vadaam though.

NUNGU (ICE APPLE) COOLERS

Nungu, ice apple in English is the tender fruit of palm. They are translucent jelly like kernels of the palm, packed with nutritional and medicinal values. The treasure fruit is a boon during summer, with amazing cooling effect.

While we travel on road, my grandpa used to buy this in plenty. There will a spoonful of juice inside the kernel and we will be very cautious in getting the kernels intact.

The jelly like fruits after peeling the skin. Generally, we eat nungu in this form.


INGREDIENTS:

Nungu fruit (ice apple)- 4
Chilled milk - 3 cups
TSR rose syrup - 4 tablespoons

NOTE: Do not add sugar as the rose syrup has high sugar in it.

METHOD:

Peel the skin of the nungu.

Cut 2 nungus into small pieces. Add a spoon of rose syrup and mix well. Keep aside and use this for the topping.

Blend the remaining nungus in a mixie. Now pour in the milk and rose syrup. Blend again for 10 seconds. Top with the colourful nungu pieces. Serve chilled.

PAPAYA SMOOTHIE / PAPAYA MILK SHAKE

INGREDIENTS:

Papaya diced - 2 cups
Chilled milk - 1 cup
Panamkalkandu (Palm candy) - 4 tsp.
Honey - 2 tablespoons
Ice cubes -3 (optional)

METHOD:

Boil and cool milk. Crush panamkalkandu.

Wash, peel, de-seed and dice papayas to cubes. Reserve some for topping.

Blend papayas in a mixie till smooth alongwith panamkalkandu. You can also add crushed ice cubes while blending. Add chilled milk and whip for 20 more seconds.

Transfer it to glasses. Top with papaya cubes and honey. Serve chilled.

NOTE: Smoothies are slightly thick in texture. However, if you want to have a milk shake, some more milk and palm candy can be added.