Miscellaneous not to be missed !

Here are 3different legiyams , customarily made , in South Indian households for Deepavali. If you prefer it slightly hot , decrease the jaggery amount.

Diwali marunthu

Pepper 2 tsp

Jeera 2 ½ tsp

Dhaniya 2 ½ tsp

Cardamom 4

Dry ginger 3”

Omum ¼ cup

Kandathippili 12 sticks

Cloves 8

Ghee 50 gms

Jaggery 200 gms

Fry everything (except ghee & jaggery) on a low fire separtely & powder together as fine as possible. Add ½ cup of water to jaggery , heat on a low fire till it dissolves. Then strain & boil till syrupy . Now remove from stove , add the powder , mix well without lumps & put back on fire. Cook it , adding ghee little by little till it forms a mass(since it is a dry powder , it will set fast). Remove .

Option1 – The jaggery can be decreased a little & some honey added after removing from the fire.

Option2 – Jaggery can be incresed or decreased according to personal preference. Some like it slightly hot.




2 –Ginger Legiyam

Tender ginger paste – 1 cup (select tender ones & grind-if not , it will be very hot!)

Dhaniya powder – 1 level cup

Jeera powder - !/2 cup

Jaggery – 2-2 ½ cups

Ghee – 1 cup

As given above , Add ½ cup of water to jaggery , heat on a low fire till it dissolves. Then strain & boil till syrupy . When it turns syrupy , add all other ingredients &stir , adding the ghee in 2,3 instalments. Just when it starts thickening , remove. If you stir it for long , ginger will become tough.



3-Dhaniya Legiyam

Dhaniya – 100 gms

Pepper & jeera – each 50 gms

Dry ginger – 1”

Jaggery – 100gms(more is optional)

Honey - 1 tbsp

Gingelly oil – 1 tbsp

Ghee – 2 tbsp

Lightly dry roast dhaniya , jeera , pepper , & ginger. First powder as fine as possible & addwater & make a thin paste. Strain & retain the strained smooth mixture. To this , add jaggery & set to boil in a heavy pan. Add oil & ghee gradually & stir till it starts thickening. Add honey , mix & remove.

 

Curry Leaves give you iron !

Curry leaves chutney 1(without onion & garlic )

Fry in ½ tsp oil , 1 tsp mustard seeds, 2 tsp udad dhal , 1 tsp pepper , 1 tbsp seasame

seeds , ½ tsp hing powder. Grind these fried ingredients with 1 cup fresh curry leaves , 2

tsp tamarind paste , salt & jaggery . Temper with ½ tsp mustard seeds in ½ tsp oil. This

looks deliciously green & flavourful. This is nice with just pepper – if you like you can fry

2.3 red chillies for grinding.



Curry leaves chutney with onion & garlic:

Curry leaves – 1 cup,

mustard seeds – 1 tsp,

garlic – 4 flakes,

small onions – ¼ cup,

red chillies – 3 or4(acc: to taste),

salt, tamarind, little jaggery ( optional )

Heat 1 tsp oil, add mustard seeds, allow to splutter, thean add red chillies, onions &

garlic. When fried, add curry leaves & fry till crisp. Cool, add tamarind , salt , with Jaggery

& grind to chutney. This keeps for 3 , 4 days in the fridge.



Curry Leaves Podi
Take 2 cups cleaned curry leaves & 2-3 pieces of dry ginger Either spread them on a

microplate & micro Hi for 3-4 mts till crisp or fry on a dry kadai. Clean & roast dry

1 tbsp each of sundakkai & manathakkali vathals also.( this is optional ). Fry on dry

kadai , 1 tbsp udad dhal , 2 tsp pepper ( here too , red chillies can be added if you wish ),

1 tbsp seasame seeds , ½ tsp hing powder , 1 tbsp fried gram (pottu kadalai ) & salt. Cool

& powder all the fried items. If you want to add tamarind , deep fry a lemon size tamarind

piece , cool & powder with other ingredients.



Curry Leaves Thokku;

Curry leaves - 1 cup

Gram dhal , udad dhal &methi seeds - 1 tsp each

Dhaniya & jeera - 1 tbsp each

Red chillies - 4-5

Oil - 2 tbsp

Salt

Tamarind paste - 1 tbsp

Hing powder - ½ tsp


Heat 1 tsp oil , fry red chillies , after 2 mts , add dhals ,fry for 2 mts , then add dhaniya ,

jeera , & finally methi seeds & hing powder .Finally add curry leaves & fry lightly. Cool ,

grind with salt & tamarind paste in a mixie to a fine paste .

Heat the rest of the oil , add the ground paste & stir till it forms a ball in the centre.. If you

keep in the fridge & use a dry spoon to take it , it will keep for 2 weeks.

 

Naan & kulcha - Made with Yeast

For SBS photos, please go tp
Naan & Kulcha (1)
Naan & Kulcha (2)
Naan & Kulcha (3)
Naan & Kulcha (4)

Naan & Kulcha:

Naan:

Maida - 2 cups

Curd - ¼ cup

Milk - ¼ cup

Sugar - 1 tsp

Fresh yeast - 2 level tsp

Baking powder - ½ tsp

Cooking soda - ¼ tsp

Salt - 1 tsp

Ghee (or any fat ) - 2 tbsp

Sieve all dry ingredients except sugar , together.

In a cup , mix tepid milk , yeast , sugar & sprinkle a little flour on top.

Cover & leave for 2 mtes.

After 2 mtes mix sieved ingredients , yeast mixture , ghee & warmed milk .

Without applying force , gather with fingers , the entire mixture to a soft pliable mass, adding little more warm milk , if necessary.

Keep it in a tall vessel , covered with a wet cloth , till the volume doubles.

Make even sized balls , roll into ¼ “ thick circle & pull one end to give the naan shape.

Make naans , using a tandoor , if you have one.

Or take an aluminium pan with handle ( like dosa pan ) – apply water to one side of the naan & stick it to pan.

Keep closed on a medium flame – it will puff up.

Turn the pan upside down , holding the handle when the other side will get cooked , as well.

It will fall off , remove & apply butter.

Or you can cook it like phulka.




For kulcha:



The same as above – omit milk , curd , soda , baking powder & 2 tsp oil is enough.

Knead maida , salt , oil with yeast & sugar in tepid water.

Allow to rise.

Keep any of the following fillings & make like stuffed parathas.

The shape is slightly oval.

1 – mixture of grated onions+salt+chopped grren chillies + chopped coriander leaves

2—crumbled paneer+the above

3—crumbled potaoes + masala of choice

The photo of naan is given below.

 

No need to saute the paste.

Hi Vidya,
You can just mince fine or grind ginger & green chilli fresh without sauting & add to the bahalaath.This is optional as well.
Regards,
Chithra.

 

Tea Masala - Drink Masala Chai & Enjoy Winter !

Cardamom 50gm

Cloves 50gm

Cinnamon 50gm

Dhaniya 50gm

Pepper 50 gm

Dry Ginger 50gm

Jeera 25 gms

Saunf ( fennel ) 1 tsp

Khus khus 1 tsp

Small numeg 1 no:


Dry all ingredients in sun & powder.

Or spread in a plate, micro Hi for 2 mts & powder.

This can be stored in small ziplock covers in the fridge.
Add 1/4tsp masala for 1 cup of tea.