Tapioca Fryums
- 27
- January
- 2009
Jawarisi Vathal: Sago Vatral. Tapioca/Sago Vadiyalu/ Vatral/ Vathal/ Fryums. My mommy used to make this during summer vacation. She meticulously used to prepare boxes and boxes of Pappads, Milagu Appalm, Seeraga Appalam, Arisi Vathal, Koozh Vathal, Kai-kari Vathals…etc. All her friends and relatives used to bag her preparations after their long summer stay at our […]
Thalippu Vadagam – Tempering Spices of Tamilians
- 11
- December
- 2008
Thalippu Vadagam: Other Names:Karuvadam, Vadavam, Vadagam, Vadaam, Vadiyalu, Koppu Vadiyalu, Thalikkira Vadagam, Vadawam, Thovaiyal Vadavam, Thuvaiyal Vadavam. Tamizh Nadu Thalippu Vadagam. Tamizhar Vadagham. Mudhaliar Thalippu Vadam/ Vadagam. Vadavam, Venghaya Vadavam, Kopu Vadiyalu. Tempering Spices. Sambar, Kuzhambu, Varuval – Sesonnings. I don’t know how to introduce/categorize this item!!! Although we (Tamilians)do our regular seasonings like anybody […]
Mor Milagai / Sun Dried Chilies
- 01
- December
- 2008
Mor Milagai Vatral: Mor Milagai Vathal. Mor Milagai. Dahi ki Mirchi. Pacha Meerpukkai Vadiyalu. Buttermilk Chilies. Sun Dried Chilies. When I was a little kid…Mommy used to make batches and batches of Vadaams, Vatral and Appalams…stuff like that during summer vacation! I used to assist her and admire her greatly. It really used to be […]
Iyengar Vatha Kuzhambu
- 12
- November
- 2008
Vatha Kuzhambu: Not a big fan, but make it occasionally for guests! Ingredients: Manathakkali Vathal – 1 fistful Tamarind lemon sized ball Turmeric powder 1/2 tsp Chili powder 1 spoon Jaggery gooseberry size Rice flour 1-2 spoons Sesame oil 1/2 cup. For Seasoning: Mustard seeds 3 -5 Spoons Curry leaves 1 large bowlful Asafoetida 2 […]
Vatha Kuzhambu – Iyer n Iyengar Style
- 18
- March
- 2008
Vatha Kuzhambu:(Iyer & Iyengar Style)Authentic Vetha/Vatha Kuzhambu. Sundaikkai Vatha Kuzhambu. This Recipe is Dedicated to my Friend ‘S K’! Hope she might like my version!!! This is a speciality dish and favourite to lots of people in Tamil Nadu. I highlighted the term ‘Authentic’ coz…most of them prepare very good ‘Vatha Kuzhambu’and add their Regular […]
Eggplant Fritters – Bengali Style
- 23
- February
- 2008
Ingredients 5-7 eggplants – sliced salt turmeric 1 tsp chili powder 1/4 tsp garam masala 2 tsp rice flour oil for frying Method Mix all the ingredients with eggplant, except oil. Then deep fry it till crisp and nice. That’s it. Serve warm to go with your meals.
Arisi Vadaam
- 24
- June
- 2007
Rice Fryums: Arisi Vadaam. Arisi Vadagam. Plain rice balls. Spicy Rice Balls. Annam Vadiyalu. Its pretty good choice for left-over rice! Ingredients: Rice 1 cupDry red chilies 10-15Cumin seeds 2 + 1 spoonTymol seeds 1/4 spoonWhite sesame seeds 1/2 spoonSaltOil for deep frying. Method: Cook rice along with salt. If the rice is over-cooked…just don’t […]
Sundaikai Vathal Kara Kuzhambu
- 11
- June
- 2007
Vatha Kuzhambu:(Version 2) Vathal Kuzhambu. Sundaikai Vathal Kuzhambu. Kara-Kuzhambu. Dry Turkey Berries in Hot Tamarind Sauce. Ingredients:Sundai-kai vathal 3-5 spoons(found in Indian stores)Cricket ball size tamarind or 1 spoon of thick tamarind pasteRed onion 1 large finely choppedGarlic 1 large peeled and semi crushedTomato 1 large choppedJaggery or brown sugar 1 spoonSaltTurmeric powder 1/2 spoonChili […]
Vathal Sambar / Vatral Sambar
- 17
- October
- 2006
Vathal Sambar:(Country Style)Kathirikkai Vathal Sambar/ Manghai Vathal Sambar. Sun dried Eggplant/Brinjal + Mangoes in Sambar.Most of us would be familiar to ‘Vathal’ in ‘Kuzhambu’ but not in ‘Sambar’! Well…..its a country style dish. I happen to taste it few times when I was little girl. During summer, my mother dutifully prepares an array of sun-dried […]
Sundaikai Vathal Preparation
- 17
- October
- 2006
Sundai kai Vathal:(Tamizhar Style)Sundakkai is called ‘Turkey Berry’ in English and its Botanical Name is ‘Solanum torvam’. It grows in bunches in a small shurb like tree. These are small green colored berries. They are actually bitter in taste. It tastes good….when cooked. Here, I am giving a sun-dried form. Which can be fried and […]
