Sun Dry Idea for Appartment Life

Hi There,

Today I am posting an "Idea" to all those who stay in high rise and doesn't have a Balcony and Terrace Access to sun dry certain items.

If you get sunshine near your window, then you can try this.nnYou can make vathal and vadams (papads) in small quantity near your window. But you may have to watch over them now and then to ensure safety of the passers by below.

If you have strong clothesline near the window, you can try this.

Here is how I do... I spread an old bed spread and clip them well to secure and place the plates. I sometimes use a light cardboard piece and place them over the bedspread and then place my papads over it.

Crispy Pattice

Hi There!

Yesterday I was remembering my good old days... then I was going through my old diary and I came across this recipe which was shared by my friend during my college days. She used to bring this along with a yummy onion based chutney in her snack box and I always savoured it a lot!  I had made it few times and it stole the limelight when guests visited us as it made a wonderful starter dish or tea time snack or for snack box.

I realised that I am yet to share it with you all. Hence today I am sharing the recipe for this crispy snack with you.

It is easy to make and delicious too. You can serve it with Tomato ketchup or sauce or the tamarind -dates (tangy sweet) chutney or with green spicy chutney.  

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Ingredients :-

For the rava :-

1. Rice - 8  portions
2. Toor dal (Pigeon Pea) - 1 portion
3. Channa dal (Split bengal gram) - 1 portion

Other ingredients :-

1. Salt to taste
2. Curry leaves - 8 nos finely chopped (Optional)
3. Green Chillies - 2 nos finely chopped (or as preferred) - Optional
4. Water -  For 1 cup rava add 1.5 cups of water
5. Oil for frying

• First measure and take the ingredients given for Rava and dry grind it together in a mixer to fine Rava (semolina)  consistency. This will add to the cirspness of the snack.
• Measure the Rava in a cup.
• We will use 1.5 cups of water for 1 cup Rava
• In a pan pour the measured water and bring it to boil.
• Add salt to taste, green chillies and curry leaves.
• Add the rava and mix it well till it becomes thick dough.
• Turn off the gas and let the mix cool down.
• Make small pedas out of it and keep it ready.
• Heat oil and reduce the flame to medium heat and fry the rava pedas in batches slowly till they turn golden in color and crispy (you can feel it thru the sound it makes while you try to take them in the perforated laddle).

Yummy Crispy Patty is ready!

• Store in an air tight container and they stay crispy for long time. That is why this dish make a nice snack or starter as you need not wait and fry them especially when you have guests visiting.

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Two show you the crispiness, I have made a small video... at the end of the video you will hear them crushing with the same crispiness under my teeth ;-D :-D

Suggestion :- You can make a bigger patty. Just add Boiled carrots and green peas and green chillies. and use this as a crispy burger patty in burgers. 

Thayir Molagai - Mor Molagai - Kondatam Molagu - Dry curd Chilly

Today I am Sharing with you a traditional recipe for Thayir Molagai / Mor Molagai / Kondatam Molagu / Dry Chilli.

The Chilli that is soaked in buttermilk and sundried adds a nice flavour and make it yummylicious and the best of the best accompaniment to the humble curd rice.

The store bought ones are just soaked in salt and dried. Hence they miss the flavour and taste of this home made version.

This recipe requires direct sunlight, Patience and Care. Patience is required as we need to slit or pierce each chilli and then the process of 14 days to complete making this. Direct sunlight is must to dry the chillies everyday till it is ready to fry. Care is to  mix them well for first four days after soaking and to dry them in sun and again at the end of the day, put them back into the remaining buttermilk. The outcome rewards you with excellent taste and worth all the appreciations you will receive.

I used the spicy variety of dark green chilli to make this. There is no need for any exact measurement except the consistency of the buttermilk.

I used the following for making one batch.  It takes upto 14 days to make one batch of this yummy chilli preparation.

1. Green Chillies - 1/4 kg
2. Lightly sour buttermilk - upto 1 litre
3. Salt to taste

I tried making a self shot video to explain the 1st stage preparation process. Hope it helps.

Wash the Green Chillies and pat them dry.

Pierce each chilly and or lightly slit them. This process is very essential to avoid exploding of the chillies when they are fried in oil in later stage during use and also to help it soak in the buttermilk and absorb the salt.

Put them in a vessel. I use a Kal Chatti (stone vessel).

Put salt and pour the buttermilk till the chillies are soaked well.

Soaking period - minimum 4 days (every day, remember to mix them atleast twice in a day)

If you notice, the green color is fading as it gets soaked in buttermilk each day.

On the 5th day, take them out of the buttermilk and spread on a sheet or a plate and sun dry them. Reserve the buttermilk. We will use it again and again for soaking till all the buttermilk is absorbed and becomes dry.

After sun drying them, at the end of the day, put them back in the remaining buttermilk.  

Repeat this process of sundrying during day time and putting them back in the remaining buttermilk to soak overnight , till all the buttermilk is absorbed.

Finally sun dry them for 2-3 days more till they are nice and crispy and store them in an air tight container.

Whenever you need them, shallow fry or deep fry them in Oil and serve with Curd Rice.

This chilli after fried, can also be crushed in curd / buttermilk and had as a side dish for Dosai.

Frying :- For frying, once is oil is hot (in medium flame), put the chillies and lower the heat immediately. once they are crisp and bubbles slows down. Drain them.

Storage of chillies :- Store in an air tight container. For the fried ones, put a tissue paper at the bottom of the storage container and then store them.

Suggestion : In the similar manner you can make other Vathals (soaked in curd and sun dried using Sundaikai [Thai brinjal / Turkey berry] and Manithakkali [Makoi / garden night shade]

Ellodharai - Ellu Chadham - Til Chaval - Sesame Rice

Hi There!

Today I am sharing with you a healthy rice recipe made using black Sesame seeds / Til (hindi) / Ellu (Tamizh)

Sesame seeds are good source of Calcium, Iron, Magnesium etc.

Traditionally this rice is made on Saturday and offered (Neivedhyam) to one of the Navagraha Bhagvan  - Shanishwaran (Shanishwar).

For Shani Bhagavan Slokams you can click "Here"!!

Sesame oil is considered as the best oil and good for heart health. Using sesame oil (til oil) will enhance the flavour and taste of this rice.

Here is the recipe for this quick and easy rice variety.

You will need :-

1. Cooked Rice - 1 cup

For powdering :-

1. Sesame Seeds - 1 tbsp
2. Urad Dal - 1 tsp
3. Red chillies - 1 No. (or as per your preference)
4. Black pepper corns - 1/2 tsp
5. salt to taste

For tempering :-

1. Asafoetida - 1 pinch
2. Sesame oil - 1 tbsp
3. Mustard seeds - 1/2 tsp
4. Curry Leaves - 5 nos.

Procedure :-

• Heat a wok, dry roast the ingredients given for powdering and coarsely powder them.

• Heat sesame oil and add mustard seeds. Once they start spluttering, add the asafoetida powder and then the curry leaves.
• Switch off the gas and add the ground powder, salt and then the cooked rice.

• Mix them well

Ellodharai is Ready!!