Thoothukudi macaroon

Sugar confections as light as air and crisp to the palette...few can resist such a sweet treat...while succeeding in getting the texture and temperature right while baking Meringues....the macaroon (different from the french Macaron) especially the Thuthukudi macaroon brings a completely different taste experience in texture and in flavour ! While it still retains the airy crispiness of the Meringue,the nuttiness from the ground cashews is so delicious that you find your hand involuntarily dipping into the box for another bite of exploding tastes and textures...that can only be a Thoothukudi Macaroon !

Yes,lucky me...a big bag of these delicious macaroons arrived at our doorstep along with wishes for a very happy Diwali...surrounded by loving family and friends,it could only be that ! Did I stop with eating just one ,you ask...i would be lying if I said yes ;) !!!! Thank goodness there are many others who love this amazing Thuthukudi macaroon as much as I do....otherwise I could very well do justice to the lot myself ! If you are tempted looking at the picture and my description,I'm glad because you should get some delivered to your doorstep,some things in life just have to be experienced and this is one of them,for sure !!!
This recipe is from an article in The Hindu...where they met the master bakers and tasted this yummy morsel of confectionery !

HOW IT’S MADE

Ingredients

Eggs 12 to 15

Cashew nuts (Some recommend 1/4 kg)

Sugar 1/2 kg.

Method

Powder cashew nuts, set aside. Crack eggs and separate the whites ensuring not a single drop of yolk falls in. With an egg beater, whisk the egg whites in a large bowl. When they turn frothy, start adding sugar little by little while continuing to vigorously whip up egg whites. Keep beating till the mixture rises into stiff peaks. Gently fold in the powdered cashews. Scoop batter into a stiff paper cone and squeeze cone to shape pointed macaroons. These macaroons are generally baked in firewood ovens, but baking them in electric ovens at 70 degrees may also achieve a similar result.

" Unlike other Indian pedas with ethnic flavours, the Thoothukudi macaroon is a European export and a vestige of colonisation, albeit reinvented in a unique shape. For around the world, the macaroon is mostly flat and filled with almonds, chocolate or coconut; only in Thoothukudi, it is stuffed with cashew and shaped into a cone with a round base, bulging middle and a pointed peak."-The Hindu archives
Just 3 ingredients...no butter,no oil,more the technique involved in creating a treat so delicious that it is coveted by hundreds of people on a daily basis...1kg costs about rs.600 on an average...not a street food says the master baker,this is high quality confectionery traditionally baked in wood ovens !

Thoothukudi or Tuticorin as it was also referred to still continues to have the greatest turnover of these amazing macaroons,while many have tried to set up bakeries in Chennai and Bangalore along with master bakers,to make these macaroons,they insist that it just does not taste the same...maybe it's all in the air...the magical air of Thoothukudi ;)))...do buy them and store them in an airtight container ,they go soft in a few minutes if kept open...so container to mouth is my suggestion...well your hands need a workout too ! :D ENJOY !!!

Food disguises

Food disguises....what you see is not what you are actually eating...many chefs all over the world have mastered the art of making dining an art form .One of my favourite chefs whose work I am completely in awe of is Heston Blumenthal...his 3 michelin star rated restaurant 'The Fat Duck' has been consisitently voted among the top dining establishments in the world.Having read about him and his recipes before, I first saw him cook and actually saw his recipes be created on an episode of Masterchef Australia...and he was like this highly sophisticated food scientist ...his flavours extraordinary to say the least !

Is that a pic perfect fruit or is it not ?!!! His fruit platter has to be seen to be believed...how a person can begin to conceive and then go on to create that which he has conceptulised...to perfection is 'sheer genius at work'!!!!

There you have the fruit which is actually a cheese platter...hence the bread !
His restaurant takes fine dining to a whole new level...some of his dishes are actually served with ear phones with sounds of the sea or other forms of music pertaining to his dish...a lot of aura and mystique surround some of his creations like they are lost lands which you can see through a foggy haze...he believes that the act of eating is for all the senses and not just for the taste buds alone....who am I to argue with him !!!!!?!!

Play with your food

 While we all at one time or the other have told the kids to eat quickly and to stop playing with their food...
As children we have always at some point  been very imaginative and with food too,whether it was putting bits of puffed rice (pori) in the corners of the mouth and pretending to be Dracula or a devil or whether we made faces on sandwiches with ketchup or on Marie biscuit with chocolate sauce...food always has a fun element to it...I'm always delighted to see attempts made by parents to make simple food appear fun....the delight for both the creator and the person for whom it is created for
with such care and love !
This platter of broomsticks was made for a Halloween party by a very creative mom and it made me wish that I had eaten one...a pretzel stick as the handle and a cheese slice wrapped around and snipped and a spring onion bit to go around...and each one so neatly done !!!! Adorable !

How adorable are these mice ?!!!!This pic and recipe were sent to be by a reader and friend from Canada...what i further love about this kind of food is that it involves no cooking whatsoever...how fun to introduce such 'cooking' to little ones...I've always been a big fan of Heston Blumenthal whose food is not really what it seems...more about him later...so ,the next time you have a bit of time on your hands ,do play with your food,no better reward than big smiles...on your face and those of others ;)))

These cookies would absolutely delight a little child....made by Just bake ...a bakery in Bangalore...they are said to be delicious apart from looking incredibly pretty....pretty pretty food !

Vazhaithandu poriyal

Vazhaithandu or banana stem is a very common dish for lunch in most homes in the southern part of India,especially Tamil Nadu...rich in fibre and proven to be excellent for prevention of gall bladder stones,this vegetable with it's crunch is a delicious accompaniment for rasam and rice or green gram dhal and rice .Thandu as it is commonly referred to adapts itself very well to the flavours of onion,salt and chili...the only reason people may avoid cooking it regularly is because the process of cleaning it is a little time consuming...
The flavours in a Thandu poriyal are truly delicious ! If introduced to the children at an early age,it is definitely one super healthy food that their palate will learn to love and thereby benefit into adulthood...I owe my parents for making us eat and develop a liking, for this veggie in particular because the health benefits are infinite...I find the only people who may shudder at the mention of Thandu are the ones that have not really eaten it in this simple way,it's a dish most people learn to relish...and my guests from Europe will certainly vouch for that !!!
Cleaning Vazhaithandu
After removing the hard exterior ,the best way would be to slice it into discs...the fibre that you see in between,can be wound around a clean bamboo skewer or your finger and removed...
Another way would be to soak in water and wash a few times,then while it is still in the water,the extra fibre will loosen and float around....with the help of a long skewer,it can be wound around repeatedly until it is all removed .
 Now slice it into tiny cubes soak in a pan of water or buttermilk
Remove just before cooking.

Recipe for Thandu poriyal
Vazhaithandu-1/2 kg
small onions-finely chopped-1/2 c
Greenchillies- slit and deseeded (optional)-3
Oil,salt,mustard seeds,curry leaves and urad dhal for tempering

Squeeze the chopped thandu well,after removing from the liquid
Steam it for about 10 mts
In a pan ,add a tbsp of oil,when hot,add the tempering ingredients,mustard seeds,urad dhal,curry leaves
When they splutter,add the onions and green chillies
Cook until translucent
Add the Thandu and mix well for a few minutes,adding salt until the flavours combine...check seasoning.
Set aside...serve with rice and dhal/rasam.
Note: Onions can be substituted with spring onions or chopped green capsicum even...for the non onion people out there ;))

Witches' Hats Cupcakes

Halloween parties...thanks to comics and movies,the kids are so aware of Halloween and all the fun associated with it...an American tradition is soon catching up all over the world...It is so fun planning the food for a halloween party and of course dressing up ! Thanks to such dos ,I find myself engaging in very unfamiliar work of thinking a bit out of the box and coming up with ideas with what is available here...here is my feeble attempt at witch's hat cupcakes...the picture in my head was a bit different let me tell you...I really was not going to share this amateur messy creation with you but since the kids and adults loved it...I thought maybe I could share it with you after all ;P
The idea was to invert ice cream cones onto the cakes and paint them black...wasn't so simple...the cones being rather thin...the water icing would make them soggy...so decided to melt chocolate and add black food colouring...this had to be applied gently as the base of the cone when inverted was very fragile... I could not do the green band that i wanted to because then the chocolate would get wet again and merge with the frosting...the next time I attempt this maybe thin shreds of a green mint leaf can be wrapped around :)
So,then these cones were inverted onto simple frosted cupcakes and some more frosting was dribbled on the base and sprinkled with orange and black halloween hundreds and thousands....which also happily rolled around the floor...what a mess...but nothing like the satisfaction of finishing what you started,especially if it brings happiness to those around you !

Artisitic food

Diwali cupcakes

I've long believed that food is an expression of who we are as individuals,what we appreciate in life...as in beauty is in the eye of the beholder ! To be an artist one need not always express themselves on canvas...while I am an art lover...art is also in music ,theatre, fashion ,jewellery ,writing and in food too ! Food allows all kinds of artistic expressions....food photography is growing every day with more and more people getting addicted to it...case in point ;))
Food stylists are also more in demand today than before...the simple act of eating has been re invented to 'fine dining'...whether at home or at an expensive restaurant...how fortunate are we that we have evolved into bringing happiness into our lives and to the lives of our children,friends and family by lending artistic touches to food in tiny ways...the way the eyes light up or the gasps of delight are more rewarding than any other reward monetary or otherwise....and there is no right or wrong...as it's rightly said...beauty is indeed in the eye of the beholder !!!
I'd like to share with you some pictures of fun festive designs on cupcakes,cookies and halwas...especially for Diwali...why should Christmas have all the fun?!! ;))))))))

festive halwa

I can only imagine the smiles on the face of this person who thought up of presenting the halwa in this manner...a happy soul for sure...a lot of love has gone into this dish !

bright festive cookies

This is something I really look forward to trying out for next year...the colours and designs are amazing ,on a simple butter cookie...stunning ! If any of you do try it out,please do send me your pics !!! This is just an icing sugar and hot water icing...so festive and cheerful !

Soanpapdi aka Fairy floss

Soan papdi or Sohan papdi is a popular snack sold in India, Bangladesh and Pakistan...there isn't an Indian I know who hasn't loved the taste of this as a kid...as an adult ,sadly it feels rather a decadent dish to indulge in knowing the ingredients that go into it...flour,ghee and sugar...not really the healthiest in the world ;D
As a child my memories of soanpapdi are of a glass bell jar filled with a fairy gossamer white strands,on a cart,pushed by a man who had a rather large sounding bell with a very pleasant ring...you knew that the soanpapdi man was on his way !Unfortunately nowadays one only gets to see the soanpapdi that is pressed in squares and mixed with a variety of dry fruits...rarely do we see it in loose form...but there are people who still do come home and make on order, these fine strands of soanpapdi which recently the western world refers to as Fairy floss...an apt name I think....makes it even more endearing for a child. Chefs from all over the world like to use it as a topping for so many desserts and it looks so pretty and adds such a beautiful finishing touch touch...and they add colour to it to match their gourmet creations...the end result is visually stunning !!!
 In the picture you can see both versions ,one is a bournvita flavoured soanpapdi and the next is the plain one...rolled into a ball for ease in serving and transporting...both are delicious,though I am partial to the Fairy Floss !!! ;))

 
This recipe for Soanpapdi is a modified version of the one found in "my cookbook"

Prep time: 15 min

Cook time: 1 hour

Ready in: 1 hour 15 min

Yields: Serves 4 to 6 People

  

Ingredients

 1 ½ cups Besan (Gram Flour) 

1 ¼ cups Maida (Flour) 

2 tbsps Milk 

1 cup Sugar 

250 gms Ghee 

Chopped pista/badam (optional) -1/4 c 

Saffron/Cardomom powder (optional)

Method:  

Mix together the besan and the maida together

Take a heavy saucepan and heat the ghee inside this pan.

Add the maida and roast on low heat until it is golden in color.

Cool a little and keep stirring occasionally.

Make syrup of sugar, water, milk and saffron strands.

Pour this sugar syrup into the maida mixture.

Beat it well with a large fork until the mixture makes thread like flakes.

If you like to leave it at this stage,in it's loose form...the next steps are not necessary.(just seal in an airtight container)

Transfer all the mixture into a greased surface and then roll it into one inch thickness.

Cut the flattened mixture into one inch squares when cool.

Wrap all the pieces separately in butter paper packets.

Store the soan papdis in a sealed container.

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Tomatoes stuffed with a parsley pesto

If you think a ripe firm tomato with some olive oil,herbs and garlic is food for the Gods...then you'll love this simple flavourful recipe ! These plump juicy homegrown tomatoes were much too beautiful to chop up...hence this whole stuffed tomato recipe ! It's a delicious side for a pasta main course or a non veggie main !
Parsley pesto
Parsley leaves-2 bunches
almonds-half cup
garlic-1 clove
salt ,pepper to taste
olive oil-1/4 c
Blend the above into a semi coarse paste...check seasoning...set aside.

Stuffed tomatoes
Tomatoes washed ...make a crisscross at the bottom and squeeze out the seeds gently.
Method:
Stuff the tomatoes..keeping the criss cross point slightly apart , with the pesto
Heat a pan...add the tomatoes ,cut side down...a little bit of the pesto would ooze out...
Cover with a lid until the tomatoes sweat a bit...about 4-5 mts
Spoon some of the pesto over the top
Take off fire and shift gently to a serving plate,keeping the tomatoes whole.
The tomatoes when cut into will be juicy and the taste of the fresh pesto is delicious !
Just pick the ripest ,most firm tomatoes for this recipe...the salt and oil in the pesto was enough to add flavour to the tomatoes,if you feel you need more seasoning...you may do so.
note: Cook it just until the tomato skin shrivels a bit...only then will it still retain the juiciness inside.

Was a great accompaniment to a bratwurst and roast potatoes meal...it would also be good with a simple pasta dish or with some nice whole grain crusty bread. Fresh produce,wholesome ingredients,simple to make, quick to execute,delicious flavours...that's a winner in my book :)

Menu for Halloween

Halloween or All Hallows eve is a yearly celebration in many western countries on Oct 31st.Typical activities include trick or treating, attending costume parties,apple bobbing,carving jack o lanterns out of pumpkins,listening to horror stories playing harmless pranks and just a lot of fun ! As we live in a global community...kids celebrations quickly get popular everywhere...so too Halloween parties have become popular this side of the globe too ! Have received a few requests for food ideas for Halloween,I got quite excited at the thought of inventing gory food and wanted to share my Halloween menu with you...my mom will be very upset by the way :p...bats,witches,warlocks are just not her thing...well,we just won't tell her...mom,u know I love you !!!!
Halloween menu
Blood and guts potatoes-baked potatoes with cheese and ketchup
Mummy wraps-sausages rolled in bread
Swamp slime-green jelly in coconut shells
Witches brew- black channa with bread
Devil's candy-dark chocolate and nut squares
Fallen angels-black cotton candy
Bat bites-black olive tapenade on bread
cobweb cups- stir fried glass noodles in a cup
Rattling teeth- fried puffed rice
Other options include...spooky cupcakes,monster cookies,gummy worms and graveyard goop-chocolate jumbles !!!!
Have a spooooky evening folks !!!!!

Curry leaf (Karuvaepillae) podi

The very sight of a lush curry leaf plant radiates health and all things good !An integral part of an Indian diet,it is highly aromatic and used in flavouring gravies,stews,snacks and simply sauteed vegetables too...it is a very popular ingredient in Chettinad cuisine particularly. Unfortunately when used for tempering most people tend not to eat the leaves...they are a virtual powerhouse of nutrients,they have been proven in Ayurveda in controlling cholesterol and averting or delaying greying .Curry leaves are full of antioxidants and alkaloids,so they are excellent for the gastro intestinal tract and improves the digestive system,very good for diabetics too.They also have been known to help in tremendously lowering the after effects of chemotherapy!
 Traditionally they were made into flavourful concoctions in the form of podis (powders) and gravies which makes it easier to get a lot more nutrition from them than trying to chew a few leaves ,which most people tend to avoid.
This karuvaepillae podi is very tasty and can be eaten with rice or idli with the addition of a bit of ghee which is needed to help the absorption of iron which the curry leaf has a high content of ! In an airtight container this keeps well for months !

Karuvaepillae Podi
curry leaves- 20 full sprigs
urad dhal- 1/4 C
channa dhal-1/2 C
peppercorns-2 Tbsp/to taste
salt
Method:
In a pan or kadai/wok...on low heat,add the curry leaves.
Toss it well in a hot pan until it's dry and almost crisp but not burnt...set aside
In the same pan dry fry the dhals and peppercorn until it's lightly roasted.
Add the curry leaves and mix well together for a few minutes-3/4 mts.
Set aside to cool.
Once well cooled,add salt and blend to a coarse or fine powder...check for seasoning.
I find this so versatile,please treat it as you would a spice blend or condiment...toss it with mini idlis,add it to chappathi dough,mix it in with rice...maybe even a podi raitha...mixed into smooth yoghurt would be good too and the nutritional benefits are immense ! I think we should all store a jar of this at home,if we aren't already doing so !!! :))

Stuffed Ladyfinger/Okra

Vendaikkai...Bhindi....Ladyfinger...Okra....many names for a quiet unassuming tiny green vegetable !
 A huge favourite in all Indian homes...easy to clean and delicious when cooked well....the succulent Lady's finger !!!! In other countries in the west,other than the chefs,many people hesitate to cook this nutritious vegetable because of the sliminess associated with it...but Indians have truly mastered the way of cooking the okra...in curries ,in masalas ,deep fried for a snack,this is definitely a veggie most Indians turn to while planning an Indian meal...it goes beautifully with heavy masalas but is also delicious cooked in a simple poriyal(cooked mildly with delicate spices )...this recipe is for a stuffed Ladyfinger,super easy to make and again suitable for a simple home lunch or as an accompaniment at a buffet table,this is slow cooked for about 30mts...as minimal oil is added and it needs to be taken off the fire when it's soft but still has a bit of bite to it !.... I always remember our family physician who insisted that paruppu with vendaikkai (dhal with okra) was immediate brain food... and going by how highly intelligent we all are...I reckon he was right !!! ;))
Another piece of info...kids tend to eat more of the veggie when cooked whole...ssshhh...our secret ! 
Stuffed Ladyfinger
Tender ladyfinger-20
Chilli powder-1 tsp
Turmeric powder-1/2 tsp
Salt
Veg oil-2 Tbsp
Coriander powder-2 tsp
Cumin powder- 2 tsp  
Method
Cut both ends off the ladyfingers .
Make a slit in the middle,not too deep and wide enough to stuff the masala
Mix all the powders with the oil ,into a dish and taste...it has to be a bit salty and spicier than usual...adjust seasoning if necessary.
Using a small spoon...fill the slits with the masala,the remaining masala can be smeared on the top.
Set aside
Put a pan on the hob,place the veg inside side by side and turn on the flame to a low simmer
Once the veg starts searing,keep turning it gently...close with a lid and let cook very slowly,open after 5 mts to gently turn....the oil in the masala is enough,there is no need for any oil to be added further.  
Continue cooking until soft,if the masala catches to the pan ,add a tbsp of water...
Finish with a few tiny drops of lime juice!

  
100g of Ladyfinger contains only 30 calories...high in Vitamins C,A,K,E and B complex,high in dietary fibre and iron,manganese,magnesium,zinc and calcium! It provides numerous benefits like glowing skin,protection foe bones and teeth,guards against lung and colon cancer,cavities in the teeth and reduces cholesterol...provided it's not deep fried !The high amount of folate makes it ideal food for foetus development during pregnancy and also builds the immune system ! Such a tiny thing packs quite a punch !!!!

Meringues

Meringues always reminded me of clouds...as a child I was convinced that it was indeed magical fingers that managed to produce these light airy confections...always confused between meringues and the macaroons so famous in Sivakasi and Tirupur...I now as an adult know the difference between the two !!!
Macaroons for us as children were always referred to as Tirupur biscuit ,I was amazed to learn recently that a few of my friends had fond memories of the'tirupur biscuit'...brought to us by a doting family from Tirupur and thus having earned the name !!!
I guess there began our fondness for egg white confectionery...be it meringues,macaroons,nougats...we loved it all ! I was so excited the first time I successfully baked my meringues...one would've thought I'd won gold at the Olympics....boy was I happy !!!! That happiness however paled in comparison to the pure joy expressed by the kids,their friends and my mom after taking their first bite....no wonder I keep experimenting...wonderful to pass on food tales to the next generation ! Do try the meringue recipe and smile as much as I did ;)))))))
Meringues
 Egg whites 3
Castor sugar-220 gms
Vanilla essence-2 tsp- I prefer to use as i don't like them smelling eggy !!!!
Food processor....you can try with a hand beater.
Method
Heat oven to 180 degrees
Add the egg whites to a clean stainless steel bowl...make sure the bowl is clean and dry and also that there is no yolk in the egg whites.
Beat the egg whites until they are a thick white cloud and form soft peaks,when lifted with a whisk
Then as you continue beating,add the sugar gradually tsp by tsp until it's all added.
You will now find that it's changed to a glossy white rather than a frothy white...beautiful !
Now gently fold in the vanilla by hand,very gently.
You can spoon onto a tray lined with grease proof paper or like I do...dollop into muffin cups...easy to serve..no mess !!!
Put them into the oven and turn the temp down to 160 degrees
After 15-20 mts ,you will see that they have turned matt ...let them bake until you see a crack forming
Now,turn off the oven and let them dry out in the warm oven for a half an hour or 40 mts
What this does,it keeps the outside crisp and the inside a bit chewy and almost hollow...airy fairy like :D

Looks quite delicious doesn't it....and it's just a tiny tsp of egg white and sugar/meringue ! Fantastic !

 And now you see what damage little hands can do...with strawberries and chocolate and meringue !!!! Sighhhh....I try...I really do ;P ...meringues topped with stewed fruit and cream is a great dessert !!!

On the 21st of Dec...I was asked by my friend and fello foodie to enter a baking contest which I gladly accepted...not knowing,until later,her brief,that it had to be a tad creative...now that posed a bit of a problem as the one thing I did not have on my hands that day was time !!!! I'm sharing this with you,because thanks to her,I managed to put up something that made everyone smile and I even won a prize for it...reminds me of a saying..."where there is a will there is a way" and my will was simply to do justice to her contest !!!

Santa's magic Winterland

So Santa's Magic Winter land comprised of meringue mountains...strawberry santas who turned blue because i forgot to keep aside some white butter cream frosting...well !!!! No ! actually the Santas were a tad cold!!!  you see ...no one knits Santa a sweater ;P Anyways...it was a lot of fun !!!!

The one thing that a food blogger like me,looks forward to are feedback from my readers...I recently received some photos of this meringue recipe tried by a reader...I do need to share them with you !!!
you can see that she enjoyed making them simply by the way they've been photographed and presented ! Looking forward to hearing from many of you as well !!!

Meringue recipe tried by Priya Satish

Priya's PLT meringues

Shakarpara

After being very good at not allowing temptation to come in the way of sampling the pre Diwali sweets...and I was super proud of myself too and then BHAM !!!...these tempting morsels arrived at my doorstep and I was like a kid in a candy store...haven't eaten Shakarapara in years...not sure if my kids remember eating it at all...well !!!...they're in for a feast now,that's for sure ! Crispy ,light (in texture only) ,that first bite leaves you with a thin coating of powdered sugar on the upper lip to quickly lick away...oh my goodness...the simplest things in life bring the most joy and that in turn brings out the very child in you ! Again,it's amazing how food can transport you to happy times and bring with it a host of other memories tucked away deep in your mind...I am thankful that I can share this with you :)))

 This recipe is from a book ,I believe it is a foolproof recipe...do try and let yourself feel like a kid again,even if it's just one bite !!!

 Ingredients:

 

All-purpose flour - 500 gms

Ghee - 100 gms
Baking powder - 11/2 tsp
Water to knead
Oil for frying

For the coating -
Sugar - 300 gms
Water - 100 ml

How to make shakarpara:

• Sieve the flour and then add ghee to it. Mix the mixture till it resembles breadcrumbs.
• Add the baking powder and then with the help of water knead it into a stiff dough.
• Cover it with a damp cloth for 10-15 min.
• Heat oil in a kadai. Divide the dough into three long rolls.
• Roll each portion to 1/2 inch thickness and cut with knife into 1/2 inch pieces.
• When the oil gets perfect hot fry the pieces on medium flame for 10-12 minutes or till the pare are crisp and light golden.
• Drain them on a paper tissue and fry the remaining pieces in the same way.
• To make the syrup (coating)
• In a pan boil the water and the sugar till it reaches one-string consistency
• Remove from fire, add the pare all together and coat the pare evenly with the help of a flat spoon.
• Do not mix too much, as the sugar will harden.
• Take them out and let them dry for a while.
• Store in airtight container.

Idigarai murukku

A long time ago before the arrival of samosas,kachoris,puris,sev and other fried delicacies from the North, became popular in Tamil Nadu,the people of the South indulged their taste buds in fried snacks made from rice and dhals...murukkus ,seedai , thatta murrukku , ribbon murrukku or ottu pakoda  and many variations of the same were most popular .Usually home made by women who had time on their hands and very nimble fingers,these were made in a clean environment and great care for hygiene was taken by the person involved in making them...almost a reverence was given to the task of making 'palagaram' ...in other words..festive food...not to mention the happiness that surrounded these people who while cooking would indulge in stories and gossip and that I think was the secret behind their long tireless toil!!! Hearing the elders in my family speak of a time when it was easily available at markets in Idigarai...I feel sad that these handmade tiny circles of yumminess are only made by 1 woman now...I'm also very grateful that I was able to see and taste these murrukkus !
 Murrukku in tamil means to twist...the word is also familiar as an errant child would be threatened that he/she would have their ears 'murruki' if they behaved badly :D OUCH !!!

The murukkus were so special to me,that they had to be shared and be a part of my diwali basket this year !!!

Carrot soup with caramelised baby carrots and chives

Carrot soup...just the colour of it will have you salivating...believe you me,I do happen to have anti soup people at home...one look at the end result and they were quite willing to taste and I'm very happy to say finished a whole bowl full and asked for some extra baby carrots on the side...well !!!!...no wonder that i want to keep on cooking and sharing food ideas and recipes ! So...for the non soup lovers...do try,you maybe surprised,and the best part is it's easy peasy !!! Don't make me tell you that carrots are good for your eyes ;p you must have said it to your own a 1000 times....high in beta carotene,they are full of Vitamin A and are very versatile in the way they blend with many cuisines and flavours...a universally loved veggie !
Carrot soup
Carrots-1/2kg
Potato-1 small
Celery-1 stalk
Onion-1
Garlic-1 clove
Ginger-1/2" piece or to taste
Peppercorns-10,bay leaf-1 ,salt to taste
Baby carrots-15 (optional)
Chives-5 leaves-snipped (optional)
EVOO (Extra virgin olive oil )
Honey-1 tbsp
Method:
Pressure cook the carrots,onion,celery,bay leaf,potato,peppercorns,garlic and ginger until the veg are cooked-4 whistles...let it cool slightly
Remove the celery and ginger....if you like the taste of ginger,leave it in,goes very well with carrots.
Blend the carrots,potato,onion and garlic,the water and some peppercorns,depending on how spicy you want it to be.
In a small pan add the baby carrots,some EVOO,honey and heat gently on medium heat until the carrots are sticky and golden...set aside.
Pour the blended carrot mixture back into the pan,add about 2 cups of water and heat gently to a boil,let cook to required consistency...add salt,check seasoning.
The reason I add potato,is for a bit of creamy unctuousness...and it's much healthier than cream !
Ladle the soup into bowls...top with some caramelised baby carrots and snipped chives !
If you don't have baby carrots ,caramelised juliennes of ginger are also quite yummy :)

Cutlets

Cutlets....the little nuggets of deliciousness loved by both young and old ! The one thing I fail to understand is why do people feel the need to deep fry cutlets ???!!!...you can still get a colour on the exterior by crisping them on a flat pan with minimal oil,since all the ingredients are anyway pre cooked...why the need for all that excess oil ?!! There are few things worse than an oily cutlet...it's so much nicer to relish the flavours of all the yummy ingredients than to mar it with the overpowering residue of fat in the form of oil/butter !!!
Cutlets are a mother's magic tool for tucking away nutrients which their fussy kids may otherwise not eat...it's delicious in a lunch box,makes for an elegant tea time snack and is that easy extra dish to add to a party menu...made with veggies or egg or any other non veggie option,it's quick,healthy and delicious !!!
Cutlets
Ingredients    
Carrots-350 g                                                         
Beans -1/4 kg                                                              
Onions-2 finely chopped                     
Green chillies-3 deseeded anf chopped fine
Potatoes-2 
Ginger/garlic paste-1 tbsp (optional)
Coriander leaves-1/2 c very finely chopped
Tomatoes-5 ,deseeded and finely chopped
Turmeric powder-1/4 tsp
Chilli powder...salt to taste
Oil
Dried wholemeal breadcrumbs for dredging
Method
Pressure cook the carrots,beans and potatoes with a little water until well cooked...set aside
While that's cooling,heat a little oil in a pan and saute the onions,when soft add the tomatoes and green chillies and saute.
Add the ginger garlic paste at this point and the turmeric powder,chili powder. and salt.
Cook well until flavours blend,add a dash of water to help it too cook well without burning.Set aside.
Now mash together the carrots,beans and potatoes.
Add the onion mixture to the cooked veggies and add the chopped coriander leaves and mix well.Taste at this point,to adjust seasoning.
Form into balls and flatten slightly.
Dredge with the breadcrumbs lightly or can also use a slight dusting of whole meal flour
Add a little oil on a tava/griddle or pan on low heat and cook on both sides until golden.
Can serve with a mint yoghurt raitha ! :)

NOTE : For those preferring non veggie options...3/4kg of cooked ,shredded chicken can be added or 1/2 kg of steamed ,flaked fish...use this instead of the carrots and beans !

Green gram dhal

Dhals /Lentils/Mung beans....world over they are known by many names...in our Indian kitchen,they are very widely used and every community has their own version of it...I believe an entire cookbook can be written on Indian dhals alone ! from the kollu paruppu ,pachai payir parruppu,the tomato paapu ,the dal makhani ,tadka dal...just to name a few the list is quite long...loaded with protiens and no trans fat or saturated fat these dhals form a nutritious part of our daily diet ! They are very versatile in the way that they can be cooked...sprouting them,adds to the nutrition content...they can also be roasted to eat as a snack or boiled with spices and made into a puree to be eaten with rice or roti !
Green gram dhal also known as pachai payuru paruppu or moong dhal is a very essential part of our diet !
A study published in 2008 in the "Journal of Agriculture and food chemistry" talks about mung beans lowering blood glucose, triglycerides and cholesterol and improve glucose tolerance...1 cup of cooked green gram contains 537mg of potassium,2.83mgs of iron and it has insoluble and water soluble fibre....I'd say that's plenty reasons to eat it more often and for me it's comfort food... a warm bowl of pachai payyir paruppu with rice and a crunchy vegetable poriyal to go with it...yum yum !!!

Pachhai payyir paruppu/Green gram dhal
Ingredients
Green gram dhal -1 1/2 cups
Small onions-10
Whole cumin-1 tsp
Green chillies-deseeded-2
Coriander leaves-tied in a bunch with some string-a few sprigs
Turmeric powder-1/2 tsp
Ginger- a tiny piece 
salt
Method
Wash the green gram
In a pressure cooker,add the green gram with 2 1/2 cups water
Add the onions,cumin,green chilli,ginger and the coriander leaves
Cook for about 4 whistles on the pressure cooker...take off the fire and let cool slightly until you can lift the lid.
Once the lid is removed,remove the coriander leaves and ginger,add salt.
Transfer to a clay/mud pot...you can use any vessel of choice
Using a wooden masher,stir vigorously until the green gram is beat into a puree with the onions,cumin and green chilli...taste at this stage
If ,it's too lumpy add a little warm water and beat again...check seasoning
Serve warm with rice...some do prefer it with roti...it's also quite nice with crusty bread...add a squeeze of lime if eating it with bread !!! ;))
This protein unlike other pulses is free of flatulence causing agents making it a perfect food for convalescents and for babies...It is especially rich in amino acids...also has calcium,phosphorous,magnesium,potassium and other B vitamins and cooking does not affect the protein profile of this seed !

Barnyard cuppycakes

Cooking for children and their friends is a different kind of pleasure altogether !!!! While I always say that all it takes is a little bit of planning ahead and sorting out ideas of what you want to cook,while keeping it healthy...and that usually works out great ! But...every once in awhile little things happen that amaze you and keeps you wanting to do better than what you think your best is ;)) !!! That's what happened with these little cuppycakes of mine...oh,don't get me wrong ,I was definitely planning on "cute" but in a completely different way,was going to do a butter cream frosting and I have little black ,brown and white cow sprinkles to finish with...or so I thought !!!! It was the mini marshmallows that got me started and I amazed myself with what could be achieved and believe you me ...I ain't no artist...nope!!!!...that gene skipped me completely..LOL !
All you,need to do this is a couple of hours...well worth it...I think and a bit of imagination...I abhor fiddly work,so if I could do it,you most certainly can...what's the worst that's gonna happen?!!?...you can still eat the cupcake  ;D
This is a simple water icing...
For a 100gms of icing sugar add about 5ml of hot water...makes a fairly thick frosting...if you are using a liquid food colour instead of a gel,all you need to do is add a bit more icing sugar to make it thicker...it's a very simple icing...to increase the quantity,just add the amount of icing sugar and water and adjust the two ingredients accordingly...you need to stir it in quick motions for it not to be lumpy !
And a small palette knife and toothpick is all you need to do the faces...if you don't find mini marshmallows...cut the regular ones into 4 pieces with kitchen scissors,thoroughly washed and dried before cutting !  

Simple corn pulao

Corn ! An ingredient that looks like sunshine, tastes of goodness and adds that bit of sparkle to whatever it's put into...there are very few people I know,who have a distaste for corn and thank goodness for that because I love cooking with it and many a time has been my go to ingredient to make a simple veggie meal that extra bit special...and it's the colour of a LEMON  ;)) !!!
Now,this particular rice is very simple but full of flavour,it tastes good made with either brown rice or basmati ! It's a great lunch box dish...goes very well with a mildly spiced raitha or can be eaten on it's own and the flavours are so simple that you can add any other veg with it like peas,bell peppers,mushroom,broccoli...just gets healthier and healthier doesn't it...very quick,so perfect for rushed mornings too !
Ingredients
Rice-1 cup-brown//white -cooked and cooled
Corn-2 cups boiled corn or green giant sweet corn niblets-whatever you prefer
Small onions-1/2 cup peeled
Green chillies-3 slit and deseeded
Ginger-a tiny piece
Curry leaves-a sprig
Bay leaf-1
Cardamom whole-2
Oil-2 tbsps
Method:
Keep the cooked rice aside to cool
In a deep pan ,add oil and when hot,add the bay leaf,cardamom and ginger.
Once the aromas arise,add the onions and the curry leaves-when sauteed together these flavours go so well.
Saute well until softened,then add salt and the green chillies,saute until onions are a bit golden
Now add the corn kernels and saute well,check seasoning.
Saute till the flavours blend together,take off the flame .
Mix in the cooked ,cooled rice,gently with wide prongs or forks,so as to not break the rice grains...check seasoning and adjust if necessary !
Now,at this point,to heat it together you can either microwave for 2 mts or put it in a steamer for about 10mts before putting it in a hot case or a lunch box...if u must heat it on the gas,i suggest you place it on a tava and do so,as you don't want the rice kernels to stick to the pan as there is minimal oil ! 

The kind of rice you choose entirely depends on your dietary preferences...if you like a bit of texture and prefer carbs with a lower glycemic index,then you should try this recipe with the brown rice...you can also add a bit of toasted slivered almonds for crunch !

If like many homes,white rice is the general preference,that's an option too...it's a simple dish that can be happily added on to any menu whether simple or elaborate,the clean fresh flavours of this dish are so good because it can be accompanied by a cool raitha or can even stand up to a spicy gravy or masala side dish.
I think every menu should consist of one such simple a dish that is palatable to people of all ages !