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Sunday, 15 March 2015

Paramparya Samayal

Paramparya Samayal 
Shared by : Narayani Harikesh
NO 1....RICE.COCONUT MILK JAGERRY PAYASAM
INGREDIENTS:
rice 1cup
coconut milk 1cup
jaggery 1cup
cordomon powder little
ghee 3tbs
fried cashew as required
Rice to be broken like rava.Roast the broken rice in ghee and allow it to boil till it gets very soft.Dissolve jaggery in little amt of water and boil it till it loses its raw smell.Now mix it with cooked rice add cordomom powder.swich off the gas add coconut milk and garnish with cashew.This is pakka traditional payasam in THJ district.
NO 2 LADIES FINGER CURD PACHIDI:
ING: ladies fingure 5nos
curd 1cup
green chilli 1no
salt,hing,mustard,oil
corainder leaves
Deep fry the small pices of ladis finger and mix it with curd.add salt,hing.Seasoning with kaduhu,slit.green chilli.Garnish with c.leaves.Authentic TNJ pachidi.
NO 3.ALANGARA PARUPPU-KALATHUKKU
thuvar dal 1 cup
lemon 1 no
haldi
salt
hing(katti)
oil little
kaduhu
Cook the thuvar dal with katti perungayam and haldi.mash it add salt ,lemon juice,sea.with kaduhu.
NO 4. POTATO KALYANA KARI:
potato 5nos
sambar powder
salt
hing
haldi
u.dal
channa dal
kaduhu
oil
curry leaves
Boil potato.cut into small pic.(not with knife the shape shoul be diff.then only it is traditional) in a kadai put oil ann kaduhu,channa dal.u.dal,
hing(powder)salt,haldi ,samber powder,c.leaves and add potato,close the lid for 10 mts.potato kalyana kari ready
NO 5:PIDIKARUNAI MASIYAL:
pidi karunai 3nos
lemon 1no
green chilli 1
finely chopped ginger little
salt
hing(katti)
u.dal
channa dal
kaduhu
peel pidi karunai.boil it mash it
add req.amt of water,hing,salt.take a kadai put oil add kaduhu,channa dal,u dal,ginger,slited chilly,curry leaves add the karunai paste.boil it for few mts.off gas.add lemon juice.masiyal ready.our THJ special
NO 6 CHANNA DAL THANI KOOTU (PAKKA AUTHENTIC SUMANGALI PRARTHANAI DISH IN THJ DT)
Channa dal 1cup
tamarid small lemon size
jagerry 2 spoon(big size spoon)
DRY roast and grind the following
dhania 1tp
u.dal 1tps
pepper 1/4 tps
red chilly 1
grated coconut 1spoon
cook the channa dal seperately.boil the tamarind juice with jaggery(the juice must be thick) till the raw flavour goes.now add the cooked dal add salt for mts now add the ground paste .seasoning with kaduhu in ghee.now add fried grated coconut.this dish is combination of pulippu,karam and sweet.This is pakka traditional recipe in our family for auspicious days.MY patti told me that in those times morning leftover kootu adds up as a fine side dish for night palaharam like idli.dosa,chappathi,arisi uppuma.
NO 7 APPALAM OMAM VATTAL KUZHAMBU
Asusual same method of preparation vattal kuzhambu.finally add poricha appalam and fried omam.Verynice aroma and good for health
NO 8 KANDATHIPPILI AARAICHUVITTA RASAM
NO TAMARIND NO DAL
kandathippili sticks (2 or 3) ----roast and grind (nice powder
tomato 6 to 7
ginger small piece
pepper 1/2 spn
green chilli 1(depands upon the karam)
jeera
salt
curry leaves,
grated coconut 1spoon
gring all the ing with out kandathippili.add req amt of water.add salt,haldi,katti perungayam boil it until raw smell goes.nice aroma will come now add the kandathippili powder.sea.with kaduhu and jeera.garnish with kottamalli.it is very good for body pain.My mom prepare this rasam offten.


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