உடன் உறையும் உன்னதம்

                                                    

இமைக்கும் நொடிப் பொழுதில்
 எழிலுரு மறைந்திடுமோ
இமைக்கா இருவிழிகள்
 எனக்கு தரக் கேட்டேன்

பூந்தளிர் நடையினால்
 பொன்னுடல் நொந்திடுமோ
பூக்கள் போர்த்திய
 புதுனிலம் நான் கேட்டேன்

கேளாமல் தரும் முத்தம்
 கண்ணீரை தந்திடுமோ
அன்பு பெருகுங்கால்
 அழாத மனம் கேட்டேன்

கரையும் மணித் துளிகள்
 காலத்தை கரைத்திடுமோ
உறையும் உன்னதமே
  ஓடாத நாள் கேட்டேன் - என்னுடன்
உறையும் உன்னதமே
  ஓடாத நாள் கேட்டேன்
                                                             
                                                                  - தாமரை யோகேஷ்

Sabudhana kichdi (ஜவ்வரிசி கிச்சடி)

         
              This dish is common comfort food in northindia during fasts. Me prefer this dish because it's free from onion & garlic, sounds more saathveegam on fasting days isn't it?  It's interesting that sabudhana is made from kappakizhangu / maravallikizhnagu (tapioca) in tamil, shakkar kandh in hindi. The roots of the tapioca is crushed & stored in the tank.  After few days it becomes like a paste. Then the paste processed through the machinery holes to attain the desired shape.The most available shape in the market is pearl sago. Salem city has a marketing center for sago, Tamilnadu is accounted for over 95% of the India's sago supply  hmm, lets go for the recipe

Ingredients:
                   Sabudhana (Javvarisi)       -    2 cup
                        Peanut                         -    1/2 cup  ( roasted & crushed)
                    green chillis                       -    5
                  curry leaves                        -    few
                  fresh cilantro                       -    handful
                  mustard                              -   1/2 tsp
                 Turmeric pdr                        -   optional
                        oil                                 -    2 tsp


Method:

• Soak the sago for overnight, drain it thoroughly in the morning
• Heat the pan, add oil, add musterd
• When the mustard begins to pop add curry leaves & green chillis
• Add the drained sago , when it turns transparent add the crushed peanut
• Saute for few more minutes finally add cilantro 
• Serve warm

About me

I am a mom of two kids, I hope cooking is  a wonderful art which needs an unique creativity & imagination.Still I remember the first chappathi I made for my husband,if you were able to bite that one I bet you have extremely strong teeth.Those are my worst kitchen nightmares..Now me somehow improved myself like I'm not testing his tooth anymore.So, this blog is a small step towards my passion. Welcome!

sweet potato poli

   

             My mom used to make polis either with chenna dhal or with coconut & jaggery. But me tried this one with sweet potato for karthigai deepam.  When i was a kid we used to preserve our crackers for karthigai deepam. Its like mini deepavali for us. We light up all places like windows, doors, varanda (patio) especially over the rangoli on the entrance. Here me not able to light up on the patio doors,  credit goes to the snow.

Ingredients:

For the dough
                             Maida  flour                  -                   1 cup
                           Wheat flour                     -                   1/4  cup
                            Ravai                              -                   1 tsp
                            salt                                 -                    a  pinch
                             oil                                  -                    2 tsp

For the stuffing
                           sweet potato                   -                   3 medium size  i.e. 11/2 cup ( Boiled & mashed)
                           shredded cocnut              -                   1/4 cup
                           sugar                               -                   1/2 cup
                           cardamom  pdr                -                   1/2 tsp

Method:

• For the dough add the ingredients one by one, kneed it well.
• For the stuffing mix everything together
• Take twice the amount of stuffing for the dough
• Roll the dough for 3"  -  fill the stuffing -  cover from all the side  & roll it again
• Heat the flat pan (thawa)  for high level , fry the poli  each side for 1 minute.
• spread some ghee while frying to enhance the flavor.

Sprouting

sprouted moong dhal, kala dhal & brown rice

  I am not able to visit India after my son born, when he started his solid we missed the sathu maavu kanji of mama's version. So I tried my own version using the available grains in here. Me sprouted all the grains before roasting. Sprouting is an excellent way to reduce the calorie and to increase the nutritional values. The process of sprouting also activates phytase, an enzyme that will help break the phytate bond and dissolve phytic acid. This releases phosphorus, calcium, iron, and other good minerals from their bondage inside the seed. Sprouts are the powerful source of antioxidants such as minerals, vitamins and enzymes. I think this is one of the best food  for our cute pies.

Sprouted moong dhal

Method :

• Wash & soak the dried whole grains in the water for 12 hrs
• Drain the water completely then cover the grains with wet muslin cloth for 3-4 days
• Warm place is good for sprouting..so i prefer conventional oven to keep
• You can see the sprouts even after next day, if you want the tender one, continue the process for few more days.
• Dry roast the grains in the large pan with low flame for 3 to 4 hrs or until it gets crispy. ( I have read that we can use oven @ 35 deg to dehydrate the grains but me not tried yet. You can use the professional dehydrator also )
• Grind it in the mixie then keep it in the air tight container.