Karunai kilangu Kolambu

I have been posting root vegetables lately on this blog. Just few weeks before, I prepared this Karunai Kilangu Kozhambu at home, so that of posting this here. This recipe belongs to Tamil Nadu where root vegetables are given special importance as a food and for traditional beliefs. South Indians offer root vegetables to god on festive occasion since, they believe it directly connects human with god since it grows under earth and earth is worshiped as mother goddess in India. I don't know what is its English name. It comes from the Yam Family and though people called karunai Kilangu as Yam too, I am not sure about it's right name in English. So, am attaching the pic to let you people know how exactly Karunai Kilangu looks like. The second and third pic shows a vegetable which is the main ingredient called Karunai Kizhangu.

This is Karunai Kilangu (shown in the above pic). Sorry for dim light, i clicked it using my mobile.

This root vegetable usually causes some pain in the throat, which is due to the calcium which is deposited in its roots. So make sure to cook them well and don't forget to add tamarind pulp which removes that itchness which causes pain thus making it good enough to consume.

Ingredients:

Karunai Kilangu - 1/2 kg
Grated coconut - 1/2
Ginger - 1 inch piece
Curry leaves- 8-10
Chana dal - 1 tablespoon
Coriander powder - 1 tablespoon
Red chilli Powder - 1 1/2 tablespoon
Turmeric Powder - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Onion - 1 big, chopped
Tomato- 3 medium, chopped
Tamarind Pulp - 1lemon sized tamarind ball (soak them in hot water and squeeze them to take the pulp)
Salt - to taste.
oil - 1 tablespoon

For Thadka:

oil - 2 tablespoon
Curry leaves - 8-10
Mustard seeds - 1 teaspoon
Onion- 1 tablespoon of finely chopped onion

Method:

1. Wash the karunai kizhangu properly, since roots vegetables have lots of mud and soil sticking to them along with other fertilizers. So wash them properly and clean them and set aside.
2. In a steamer or pressure cooker, steam the kilangu for some 15 minutes. Some 2 whistles if you are using whistles or for some 15 minutes approximately if you are using steamer. Remove them from flame and let the pressure cool down which allows the vegetable to get cooked nicely which takes some 12 minutes on the go.
3. Meanwhile, add some hot water to the lemon sized tamarind ball. Well, lemon sized because the tamarind is balled into lemon sized using hands , the way ladoos are balled. Take a bowl and add some hot water in it and place the tamarind ball in it. This hot water will soften the tamarind and give a good pulp. So let them soak in the hot water for 10 minutes. Later, squeeze the tamarind in the hot water (don't throw the water, it is need to get the pulp) , and you can see the extract which is the tamarind pulp. After squeezing them nicely, filter out and throw out the root like left out tamarind substance and keep the pulp aside.
4. Now, open the cooker and take out the karunai kilangu. The skin would be softer and comes easily, so peel them off using the fingers and seperate the kilangu from its skin. 
5. Cut the karunai kilangu into 1/2 inch slices. Keep it aside.
6. In a pan, take 1 tablespoon of oil. Allow it to heat. Then add ginger, curry leaves and onions. Saute them till the onions turn pinkish and the raw smell of ginger leaves. Then, add the chana dal and saute it till it turn pinkish. Add tomatoes and asafoetida and saute it for a minute. Then add the turmeric powder, coriander powder and red chilly powder and saute them for a minute. Lastly add the grated coconut and saute them well for 3-4 minutes on low flame.This is the masala which will used to make the karunai kilangu kozhambu or the curry.
7. Remove this masala in a plate and let them cool which takes around 5-7 minutes.
8. Once it cools down, grind them with enough water to make it a fine paste.
9. Now for the curry. Take  a big kadai or big deep bottem vessel. Heat it over flame and add 2 tablespoon of oil. Insead of making thadka lastly, i prefer making them while cooking which saves some time. So, add 2 tablespoon of oil and allow it to heat. Add mustard seeds, curry leavesand finely chopped onions and saute them till it turns golden brown. The thadka is ready.
10. Add the paste to the thadka and mix well. Also add the kilangu and the tamarind pulp. Mix them nicely by stirring with the help of a big spoon. Add 1- 11/2 cup of water and salt to this and again mix well. Bring it to boil. But do keep a constant check since, coconut grated paste tend to foam and might spill out of vessel while being cooked. Let the gravy to cook for some 15-20 minutes. 
11. Make sure that the it gets cooked nicely, the smell of tamarind and coconut must disappear when its ready. If not cooked nicely , you might feel a pain on the throat while eating it. Tamarind helps this settle down so it should be allowed to cook (boil) nicely for 15-20 minutes.
12. The curry is ready. Serve it hot with rice.

Preparation time: 1 hour
Cooking  time: 45 minutes
Serves: 4 persons
Shelflife: 1 day
Serving suggestion: Serve hot with rice and papad.

Note:

•  Wash the kilangu nicely before using them. Root vegetable tend to have soil and mud sticking to them.
• Steam the kilagu for 20 minutes and let the steamer cool down so that the vegetable is cooked tender soft.
• Karunai Kilangu has calcium deposit in its roots which gives a pain while consuming them. Tamaraind has the properties which makes those deposits to lay back and avoids causing any pain in the throat.
• Let the gravy boil for some 15 mins on minimum.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.

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Mutter Mushroom Masala

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus, hence the word mushroom is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap, just as do store-bought white mushrooms. Thats the defination given in wikipedia for Mushroom.



Generally, mushrooms are spore- producing fungal growths, some of which are edible. The most popular ones have a very distinguishable shape, typically a dome cap with gills or lamellae on the underside along with a stem. Though some mushrooms fit that description there are actually many variations in the mushroom family. They come in an assortment of colors, some are bell shaped, others flat, some have stems, some don’t, some are edible, some aren’t, and some grow in the moist earth while others grow on their food source.

Mushrooms are unique. They are neither animal or plant.

Some people consider them plants for various reasons, but they differ from plants in that they lack the green chlorophyll that plants use to manufacture their own food and energy. For this reason they are placed in a Kingdom of their own," The Kingdom of Fungi".

A mushroom is but the fruit of the fungal organism that produces them, just like an apple tree produces apples to bear seeds to ensure the continuation of it's species, so the fungal organism produces mushrooms that carry spores to ensure the continuation of it's own species.

Therefore, the mushroom is the reproductive organ for the fungus.

Mushrooms are very delicate things, they do not last, some have a life span of less than a day others may survive one week, and a group of tougher mushrooms may last months but they have a tough woody texture.

Mushroom Basically is a fungal with or without stem and is widely used for cooking in almost every country. Though Button Mushroom is the common type available in market, apart from it there are several other varities of mushrooms available for cooking purpose. There are some mushrooms which are poisonous too but it can not be termed as deadly poisonous it only effects the stomach and makes a human sick for few days. But many researchers believe there are few wild mushrooms which can be more harmful too.





Many species of medicinal mushrooms have been used in folk medicine for thousands of years. The use of medicinal mushrooms in folk medicine, is best documented in the East. Medicinal mushrooms are now the subject of study for many medical researchers. The ability of some mushrooms to inhibit tumor growth and enhance aspects of the immune system has been a subject of research for approximately 50 years.

Mushrooms are low in calories, have no cholesterol and are virtually free of fat and sodium. Mushrooms also contain other essential minerals like Selenium, which works with Vitamin E to produce antioxidants that neutralize "free radicals" which can cause cell damage. Studies have suggested that selenium may reduce the risk of cancer, cardiovascular disease, may slow the progress of HIV disease and may aid in symptoms of rheumatoid arthritis, pancreatitis and asthma. Studies show men who eat selenium rich foods may lower their risk of prostate cancer.

Potassium (good for the heart) is also found in mushrooms. It has been suggested a diet with potassium may help to reduce the risk of high blood pressure and stroke. Copper is another essential mineral found in mushrooms. Copper aids iron (also found in mushrooms) in making red blood cells and delivers oxygen to the body. Mushrooms also contain three B-complex vitamins; riboflavin for healthy skin and vision, niacin aids the digestive and nervous systems, and pantothenic acid helps with the nervous system and hormone production. These vitamins are found in every cell and help to release energy from fat, protein and carbohydrates in food. Vegetarians should know that mushrooms are one of the best sources of niacin. The vitamin content of mushrooms is actually similar to the vitamin content found in meat.

The amino acid count in mushrooms is higher per serving than corn, peanuts, kidney and soy beans. The average mushroom is also high in protein and nucleic acid. In India, 3 varieties of mushrooms are cultivated and India is widely loving this fungal crop in cooking. That's all about my knowledge on Mushrooms.



In India, there are several recipes on Mushrooms which are not only tasty but easy to cook too. Basically Mushrooms recipes are always easy to cook since it cooks up fast. Mushrooms have the tendency of getting cooked fast and they leave moisture as soon as they are put to cook , which as a result reduces the amount of quantity of mushroom after being cooked . So always buy enough to make your need fulfilled.



Two days before, I cooked this recipe and named it Mattar Mushroom Masala and it really turned up very good. Everyone liked its tangy taste. I am posting its recipe and hope everyone would enjoy it. There is also a quick tip for another recipe from this one. If you have some left over Mattar Mushroom Masala just cook it up with boiled pasta for few minutes and enjoy the taste, it really tastes nice.

Ingredients:

Button Mushroom - 1 Packet, sliced

Onions - 4 Big Onions, finely chopped or shredded

Tomatoes - 5 Big Tomatoes, finely chopped

Green Peas- 1/2 cup or 5-6 tablespoon

Ginger - Paste or finely chopped, 1/2 teaspoon

Garlic - Paste or finely chopped, 1/2 teaspoon

Turmeric Powder - 1/4 teaspoon

Coriander Powder- 1/2 teaspoon, Coarse powder

Red Chilli Powder - 1 Tablespoon

Kasuri Methi Powder(Dried Coriander leaves powder)- 1/2 teaspoon

Cumin Powder - 1/2 teaspoon

Cumin Seeds - 1/2 teaspoon

Cinnamon - 1 inch stick

Cloves - 4-5 nos

Bay leaves - 2 nos

Oil - 2 tablespoon

Salt - to taste

Coriander leaves - to garnish, 1 tablespoon.







Method:

1. Mushrooms are usually available in Packets which is nicely packed in a plastic transparent case and contains some 15-20 mushrooms in each packet. Before purchasing ensure that it is fresh ones since mushrooms have short life and only fresh ones are good for health or it might cause stomach upset. Buy only Button mushrooms for this recipe. I am enclosing a pic of Button mushroom below for a reference.
   
   

   

2. Clean the mushrooms properly under water since they tend to have soil particles sticking to them.
3. Let them dry for few minutes.
4. Slice them into 3-4 pieces vertically depending on its size or else chop them each into 3-4 pieces.
5. Chop the onions and tomatoes and keep them aside. Also keep the paste or finely chopped pieces of ginger garlic aside. I prefer fresh paste since, it bends well with gravy dishes and also those who avoid ginger and garlic don't find a problem with it if used as paste.
6. Take a kadai and heat it over flame.
7. Add 2 tablespoon oil and heat it. Add Cumin seeds, allow it to crackle.
8. Add cinnamon, cloves and bay leaves. Saute for a minute over low flame.
9. Add the chopped onions and saute it over high flame till it is soft and turns transparent pink in colour. A pinch of salt can be added while sauting onions , this helps the onions to cook faster an saves time and also add some taste to the onions while sauting.
10. Once the onions are saute, add the chopped tomatoes and saute them till they are soft. This will take some 5 minutes. Tomatoes will give a rich colour while it is being cooked and use only chopped tomaotoes and not puree or paste which might not give the fine texture and tangy taste unlike freshly chopped ones.
11. Saute the tomatoes nicely till they are soft and some water is visible which is a result of sauting of tomatoes.
12. Lower the flame and add cumin powder and coriander powder , both coarsely powdered so as to give a nice aroma and taste. Add the turmeric powder, kasuri methi powder and red chilli powder and saute well till the masalas get mixed properly. Also add the peas and mix well , saute for a minute or two.
    
    
13. Close the lid of the kadai and cook it in low flame for 6 minutes. Just stir once or twice in this duration, but cook them with closed lid.
14. Open the lid and add the sliced mushrooms and saute well till it gets mixed well with the gravy and masala. But saute them with care since mushrooms are too delicate and might break easily if sauted harshly. Dont add any water since mushrooms leave some moisture when cooked and thats enough for a gravy consistency.
    
    
15. When the mushroom gets mixed nicely with the masala, close the lid and cook it over low flame for 5 minutes.
16. Open the lid and just stir once.
17. Mattar Mushroom Masala is ready. Garnish it with chopped coriander and serve with rice or roti.
    
    

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Serves: 4 persons

Shelflife: Best Fresh

Serving Suggestion: Serve hot with rice or roti as a side dish.





Note:

• Purchase only Fresh Mushrooms , since mushrooms have short life and can cause stomach related problems if they are old stocked up ones.
• Clean the mushrooms properly under tap water and let them dry. Dont chop them finely . Either slice them vertically into 3-4 depending upon its size or cut them into 4 pieces.
• Coarsely powdered cumin and coriander powder will enhance the aroma and tate of the dish.
• Don't add water to this recipe while cooking since tomatoes and mushrooms both leave moisture while being cooked leaving enough water for a gravy.
• Kasuri methi powder can be avoided if not available. It for taste.
• Don't be harsh while sauting the mushrooms. They are very delicate, so just toss them or else stir softly.
  
  

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Upvaasachi Ratthali (Fasting Sweet Potato Recipe)

In my last post, I mentioned that sweet potatoes are used as fasting food by many Maharashtrians. Here is one such simple recipe. In Maharashtra, only simple starchy foods are allowed during fasting times. This starchy foods gives stamina to keep going without letting the meaning of fasting go-by. Sabudhana wada, Aroratachi poli etc are some well known fasting foods of Maharashtrians.

Those staying in Maharashtra must be well know to this recipes. Often most restaurants and Hotels in the city includes fasting recipes in menu especially during Chaturthi and Sankashti. Even groceries stores sell fasting products in most parts of Maharashtra like Rajgira ladoo, Rajgira roti, Sabudhana Wada etc. Special flours are sold in most local grocery stores for fasting purpose like Rajgira flour, Arorat flour, Upvaasachi Bhajni, Mukhane and Mukhane flour etc. I would post fasting recipes in my blog with most of the fasting ingredients available in market.

Today am posting a simple fasting recipe which can be taken during evening time when human body is really exhausted after fasting for long hours. Its a simple recipe and needs very few ingredients and can be cooked fast.




Ingredients:
Sweet Potato - 1/2 kg
Desi Ghee - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Curry Leaves - 10-12 nos
Dry whole red chilly - 2-3 nos
Grated Coconut - 2-3 tablespoon
Salt -to taste.




Method:

1. Wash the vegetable nicely. Root Vegetables tends to have more mud on the skin than any ohter vegetables. So wash properly under tap water.
2. Let them dry or just clean the vegetable using a clean cloth.
3. Steam the Sweet Potato in a pressure cooker for 3 whistles. If you are using steamer then steam it for 15 minutes.
4. Don't remove the sweet potato from the cooker or steamer that sooner. Remove it only after further 15 minutes. This will make the vegetable softer and it will be well cooked inside.
5. Remove them, allow it to cool . But don't wait till its completely cooled or else the skin would be again hard to peel. So wait for 2-3 minutes and then peel the skin. It comes off easily. Just peel it with help of your fingers the way you peel the skin off from boiled potatoes.
6. Once the skin is peeled, cut the sweet potatoes into cubes of 1 inch and keep aside.
7. Take a kadai and keep it over flame. Heat oil in it and add mustard seeds and allow it to crackle.
8. Add dry red chillies, curry leaves and saute for a minute.
9. Add the sweet potatoes and saute for 2-3 minutes. Add salt and saute.
   
10. Spread the grated coconut over it from top and saute well for 2-3 minutes.
11. The dish is ready to be served. Have it as a evening food during fasting times. It is a ideal food for fasting and gives enough stamina for the body.

Preparation Time: 25 minutes
Cooking Time : 7 minutes
Serves : 4 persons
Shelflife: Best fresh
Serving Suggestion: Serve as a evening snack.


Note:

• Fasting foods are meant to be simple without much taste , so avoid masalas and powders. But it still tastes excellent this way. Give it a try.
• Steaming the vegetable before hand makes it easy to peel off the skin. But avoid letting them to cool down completely since it tends to harden fast.
• Oil is avoided during fasting , and only ghee is consumed in fasting food or I have used desi ghee. On normal occasion , oil can be used.
  

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Ratthali Sabzi (Spicy Sweet Potato Sabzi)

Winters are the season of vegetables, especially ground vegetables. The Indian market is usually flooded with all kind of vegetables and fruits during winters. Scinentifically it is said that food absorbed by human body during winters gives the maximum good results. So it a double bonanza to grumble on our favourite vegetable during winters.

Sweet Potato is a ground vegetable and is native to South America, and was cultivated and domesticated there 5000 years ago. It is proved by experts that Sweet potota can be cultivated in any farming condition and it has few natural enemies. It hardly needs pesticide or fertilizers and hence can be said that its organic and good for health. China holds the record for producing largest numbers of sweet potatoes and some 100 varieties of sweet potatoes is believed to be cultivated in China. Apart from China Indonesia, India and Vietnam are the largest growers of sweet potatoes. Americans often include in the menu on the occasion of Thanksgiving.

Sweet pototo contains rich Carbohydrates, dietary fibre ,Iron, Calcium, Vitamin A, Vitamin C , Vitamin B6 besides simple starch. As per study, Sweet potatoes ranks higher in nutritional value than any other vegetable, so do include it in your menu whenever the season is around. Despite having the word "Sweet" in it, it is considered beneficial food for diabetics as it helps to stabilize the blood sugar level and lowers the insulin resistance. Also all part of this plant is good as animal fodder.

In southern America, intrestingly apart from culinary purpose, it is belived to be used in making todye for cloth. By varing the proportions of the juices, many shades of pink, purple and black is obtained.

Sweet Potato comes in two colours yellow and Pink. India is pink sweet potato grower but the outer look of both varieties looks same. In Maharashtra, this ground vegetable is included among fasting food, where people consume it during fasting time. This particular dish can also be called a Maharashtrian style of cuisine and I hope you guys would enjoy having it.

Ingredients:

Sweet Potato - 1/2 kg

Red Chilli Powder - 1 tablespoon
Mustard seeds - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Turmeric Powder - 1/2 teaspoon

Salt - to taste

Oil - 1 tablespoon.

Method:

1. Wash the sweet potatoes nicely under water and let it dry.
2. The skin of Sweet potato is hard hence many find it difficult to peel it. But it is not impossible even so either you can peel take a knife and cut off the skin or just pressure cook it over flame without whistle for 5-7 minutes. It helps to remove the skin with ease and the cooking time would be saved while making the sabzi.
3. Cut the Sweet Potato into cubes and keep aside.
4. Take a deep bottom kadai and keep it over flame. Add 1 tablespoon of oil and heat it.
5. Add Asafoetida and mustard seeds to it and allow the seeds to crackle.
6. Then add the Sweet Potato cubes . Add water to it , add water till the sweet potoes gets covered by it.
7. Cover the kadai with a lid and allow it to cook over medium flame for 7-8 minutes.
8. Open the lid and stir softly.
9. The water must be still left, but dont worry since the that water would make the sabzi softer while it is being cooked.
10. Add turmeric powder, red chilli powder and salt to it and stir well.
11. Now don't stir the sabzi often and cover the lid and allow to cook for some 2-3 minutes over low flame.
12. Open the lid and check. If the water is still left then just cook it in open without a lid for further 2-3 minutes.
13. The sabzi is ready . Serve hot. This sabzi needs no Garnishing and needs very simple ingredients which is easily available at home.

Preparation Time: 20 minutes.
Cooking Time: 15 minutes.
Serves: 4 persons.
Shelflife: 1 day. Best Fresh.
Serving Suggestion: Serve hot with Rice and gravy. It also goes well with Puri.


Note:

• Choose good Sweet Potatoes for this cuisine. It can chooses easily , just take care that it doesn't has any patchy marks on the outer side.
• The skin of this vegetable is hard. So either cut it off with knife or just steam it over pressure cooker for 5 minutes without a whistle which makes it easy to peel the skin easily.
• Don't worry if you had added more water while cooking. Starchy vegetables like Sweet potatoes, Potatoes and Yam absorbs all the water and keeps the cuisine soft.
  
• Don't Keep stirring often while cooking or else the vegtable will end up being mashed. We just need it to be soft while it looks good and pleasing to our eyes while is one of the basic senses which checks the food.

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An Introduction About Indian Spices

Spices are defined as "a strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment". In ancient times, spices were as precious as gold; and as significant as medicines , preservatives and perfumes. India - the land of spices, plays a significant role in the global spices market.

No country in the world produces as many kinds of spices as India with quality spices come from Kerala, an Indian state. At present, India produces around 2.5 million tones of different spices valued at approximately 3 billion US $, and holds the premier position in the world. Because of the varying climates - from tropical to sub-tropical to temperate-almost all spices are grown in this country. In almost all of the 25 states and seven union territories of India, at least one spice is grown in abundance.

Spices and herbs are good not only for our taste buds but also for our health. They supply calcium, iron, vitamin B, vitamin C , carotene and other antioxidants. For instance fresh parsley has been linked with cancer prevention due to its antioxidant content and spicy food is much more appealing than a vitamin pill. Besides herbs and spices don't have any kilojoules or fact, so you can eat them to your heart's content.

History Of Indian Spices:

The fame of Indian spices is older than the recorded history. The story of Indian Spices is more than 7000 years old. Centuries before Greece and Rome had been discovered, sailing ships were carrying Indian spices, perfumes and textiles to Mesopotamia, Arabia and Egypt. It was the lure of these that brought many seafarers to the shores of India.

In the ancient era, the Greek merchants thronged the markets of South India, buying several expensive items including the spices. Epicurean Rome was spending a fortune on Indian spices, silks, brocades, Dhaka Muslin and cloth of gold, etc. It is believed that the Parthian wars were being fought by Rome largely to keep open the trade route to India. It is also said that Indian spices and her famed products were the main lure for crusades and expeditions to the East.

With the arrival of the Muslims the scenario altered further. An assortment of spices was used in Muslim preparations and the usage of such spices was popularised throughout the nation under the Muslim rule. As a result such spices gradually became a part of the Indian cuisines. Indian spice trading underwent changes once again during the colonial rule. As far as trading is concerned the Arabian traders were quite instrumental in popularising the Indian spices in the different corners of the world. In India, Arabian traders got the rare and exotic spices of the Far East from local spice merchants. India had spent the previous two millennia spreading its culture to the Spice Islands of the east. Arabian traders were able to make good money supplying these spices, even with the high prices paid to the Indian middle men, not only to their countrymen back home, but to Europe as well.

It was in the year 1492 A.D., that Christopher Columbus discovered the New World. Five years later, four tiny ships sailed southward from the port of Lisbon, Portugal, under the guidance of Captain Vasco Da Gama. Like Columbus, Vasco Da Gama too was searching for a new route to the spice lands of Asia. While Columbus failed to achieve the goal, Da Gama succeeded. In a two year, 24,000 miles round trip, he took his ships around the continent of Africa to India and back to Lisbon. Only two of the four ships survived to reach their homeport. These two ships brought back a cargo of spices and other products worth 60 times the cost of the said voyage. Even under the Dutch rule spice trading in India was encouraged. However a combination of spices spread throughout the world as curry powder with the coming of the British.

The British reign in modern India encouraged the spice trading in India. Sandalwood, turmeric, saffron, coriander and a host of other Indian spices were exported from India to other parts of the world. Post independence the trade of Indian spices kept flourishing and a Board of Spices was established to look after the industry. The history of Indian spices depicts that these ingredients were also used in alternative medicines. For instance Ayurveda makes use of several herbs that are also used for culinary purposes. Aloe Vera, cloves, cinnamon, turmeric, black pepper, etc had been extensively used in Ayurvedic medicines.

In contemporary India spices are used both as culinary and medical ingredients.


Types Of Spices:

1. Bark Type Spices
2. Leaf Type Spices
3. Root Type Spices
4. Flower Type Spices
5. Miscellaneous Type of Spices
6. Seed Type Spices
7. Fruit Type Spices
8. Pepper Type Spices

There is a popular belief that spicy foods are bad for health. This belief is not only far from the truth but also that; spices in fact have medicinal properties and are good for health. Spices are well known as appetizers and digestives and are considered essential in the culinary art all over the world.. Some of them have anti-oxidant properties, while others have preservative properties and are used in some foods like pickles and chutneys, etc. Some spices also possess strong anti-microbial and antibiotic activities. Many of them possess medicinal properties and have a profound effect on human health, since they affect many functional; processes. For example, spices intensify salivary flow and the secretion of amylase, neuraminic acid and hexosamines. They cleanse the oral cavity from food adhesion and bacteria; they may help to check infection, and to protect the mucous membrane against thermic, mechanical and chemical irritation. Spices increase the secretion of saliva rich in ptyalin, which facilitates starch digestion in the stomach, rendering the meals, which are rich in carbohydrates, more digestible.

Spices possibly activate the adrenal-cortical function and fortify resistance and physical capacity. Stroke volume, blood pressure and stroke frequency can be markedly diminished or augmented by means of spices. Spices inhibit thrombus formation and accelerate thrombolysis.

During World War I, and a few years after, India was principal supplier of essential oils like thymol, produced both with the help of traditional distillation methods as well as modern steam distillation methods. But the market was lost forever due to invention of synthetic essential oils.


South Indian Spices:
The south Indian foods are popular for their non-steaming spices such as cinnamon, cardamom, ginger, cover garlic, cumin, coriander and turmeric.

The history of the South Indian spices can be traced back to 7,000 years. It is a chequered history of lands, discovered or destroyed, kingdoms built or brought down wars won or lost, treaties signed or flouted, favours sought or offered. Even today, South Indian spices hold the same spell. In Tamil Nadu, Karnataka and Andhra Pradesh, the cultivation of paprika and a chilli variety with high colour value and low pungency is increased. Within the past one decade, the international trade in spices has grown by leaps and bounds.

Some of the South Indian spices include Kura Podi (Curry powder), Sambar Podi (Sambar powder), Charu Podi (Rasam powder), Pacchadi Podi (hot chutney powder) and Pulusu Podi (Sweet `soup` powder).

Pulusu Podi is used to make something like sambar. Rasam powder or Charu Podi is a thin broth that can be drunk as soup or eaten with rice. It is rather spicy and makes a nice hot drink with a warm sensation from the spices. Pacchadi Podi or hot chutney powder is used to make all kinds of chutneys with tomatoes, egg plant, raw tamarind, cucumber, etc.





Information Sources: Indianetzone

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Siru Kilangu Poriyal

It's winter season and the market is flooded with root vegetables. Most unusual and uncommon root vegetables, vegetables and fruits can be found during this period at best prices. It is believed that human digestive and metabolism system and health works best during the winters so it is always good to consume as many vegetables as possible during this time. Root vegetables are best in terms of nutrients and gives enough energy to us, hence consume them as much as possible. Moreover, root vegetables are really easy to good and tastes nice. If you are bored of the regular vegetables and meats, do opt for root vegetables and experience it's rich taste.

This is a root vegetable called Siru Kilangu in tamil and Koorakai in Malayalam. I don't know its english name, I did search a lot but failed to know it's English name.

Siru Kilangu is very popular among South Indians and especially among tamil and malayali population. The taste of Siru Kilangu is more or less familiar to potatoes but potatoes tend to get extremely when boiled nicely and siru kilangu doesn't get the softer but it is best to eat that way.

In south, the root vegetables like siru kilangu, cheppa kilangu(taro), Sennai (yam), Karunai kilangu are extremely popular.

Ingredients:
Siru Kilangu - 500 grams (It is also called Koorkai)
Grated coconut - 3-4 tablespoons
Curry leaves - 10-12 nos
Dry Red chillies - 2-3 nos
Mustard seeds - 1 teaspoon
Asafoetida - 1 pinch
Turmeric Powder - 1/4 teaspoon
Red chilly powder - 1 tablespoon
Salt - to taste
Oil - 1-2 tablepsoon.



Method:

1. The most important and time consuming part of this root vegetable is getting it cleaned and removing its skin. But there is a easy way to do this. Take the siru kilangu is a thick big cloth , gather the kilangu in the middle of the cloth and tie up the cloth into a bundle keeping the kilangu inside.
2. Now beat the bundle on the floor for atleast 10-15 times. dont waste all your energy in beating it. You are not hitting the stone but a vegetable, so apply less amount of energy.
3. Hit it on the floor for few times. Now open the bundle. You can see the skins seperated. If needed cover it again and hit on floor for few more times till you feel it is okay.
4. Now open the bundle. Carefully remove the kilangu from the seperated skin one by one and put it a vessel of water.
   
5. Keep the siru kilangu soaked in this water for atleast 3-4 hours. This loosens up the remaining skin and makes it easy for you to remove them completely.
6. When it is soaked enough, peel the skin of the siru kilangu with the help of a knife. and again put then in a clean bowl of water. Remove the skin of all the kilangu one by one and place it in clean water.
7. Wash it nicely.
8. Now here you can either cook the siru kilangu well before and keep it ready or cook it while making the cuisine. I always make them while cooking.
   
9. Now chop the siru kilangu into 3 or 4 peices as per choice. Usually siru kilangu is small in size.
10. Now that the skin has been peeled , it is cleaned and chopped. It is time to cook it.
11. Take a kadai and heat it on flame. Add oil and allow to heat.
12. Add mustard seeds and allow them to crackle.
    
13. Once mustard seeds get crackled, add pinch of asafoetida . Then add cut the dry red chillies into two from the middle and add it to the thadka. Also add the curry leaves and saute for a minute.
    
14. Thadka is ready. Now put the chopped siru kilangu into the kadai and pour enough water till the siru kilangu is covered. Allow it cook without lid for 5 minutes. Later cover a lid and cook for further 5-8 minutes. Add little salt while cooking, later add the the exact amount you need as per taste. Since grated coconut too needs salt so it half the amount of salt can be added later.
    
15. Check it. Check whether the kilangu is cooked. You can do this by taking a kilangu out and pressing it with fingers or by inserting a knife inside it. If knife pierces easily hen its cooked or if you get pressed then its cooked.
16. By this time even the water must have evapourated, if not then cook it for further 2 minutes on open air but dont stir. The water will get evapourated. If case you had already cooked the kilangu then this step (15 and 16 ) is not necesaary.
17. Now add turmeric powder, salt (remember you did add little while cooking it) and red chilly powder. Stir and mix well.
    
18. Add the grated coconut finally and mix well and cook for 1 min more. Grated coconut not only removes the extra moisture but also add taste the recipe.
19. Siru Kilangu poriyal is ready. Serve hot with Sambhar Rice .

Preparation Time: 6 hours
Cooking Hours : 20-25 minutes
Serves: 4 persons
Shelflife: 1 day
Serving Suggestion: Serve hot with Sambhar and rice.


Note:

• To remove the skin of this vegetable easily, tie it in a thick big cloth and hit it on the floor ( the way cloths are hit while washing in india). But dont hit that hard, just be light and smooth while hitting. Repeat this 10-15 mins till the skin is almost seperated from the kilangu.
• To remove the remaining skin, put it clean in clean water . Pour water so that the kilangu gets fully covered. So add ample amount of water and keep them soaking for almost 3-4 hours. Sometimes it needs to be soaked for 5 -6 hours too depending on the skin.
  
• With the help of knife peel the skin of the kilangu and put it clean water. Remove the skin of all the kilangu similarly and put it in clean water. Wash nicely and chop into pieces.
• While cooking if you feel there is more amount of moisture in the recipe, then add few more teaspoons of grated coconut. If will remove the extra moisture and keep the recipe dry.
  

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.

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Kai Sutthu Murukku

South Indians must be very well aware of this savory called Kai Chuttu Murukku. Murukku is called chakli in western Indian languages . The word "Kai Chuttu" means prepared using hands. Usually murukku is prepared using a press container which gives it the specific shape and design and it is later fried in oil, but in this murukku it's different. Instead of container , hands are used to give them the design and shape and later it is deep fried in oil.
There is something very special about this murukku which I had noted, may be people may find it ridiculous but it's completely my opinion. Just use the same ingredients and use a press container to make murukku . Similarly prepare some murukku using your hands. Taste both the both , I bet you will find a difference in the taste. The one which is prepared using hands are more tastier than those which are prepared using the press container. I can bet on that. Hands definitely gives more taste and make the savory intresting. Once I had a talk on this with a reputed cook specialist in South Indian cuisine, even he was of the same opinion. He said that hands definitely adds a unique taste to the dishes, that's the reason why traditionally prepared cuisines are more famous and liked by people than those which are available ready made in market. It's not just a belief but scientifically too hands can change and make dishes delicious. That's how the saying came where women with good cooking skills are often praised saying they have magic in their hands when it comes to cooking.
Kai chuttu Murukku is item which is always found in most Tamilan household , since it's a Tamil Nadu Savory. Marraiges are often described incomplete unless guests are gifted with a bag containing Kai chuttu Murukku, Beetal leaves, supari, flowers and a sweet dish.
Murukku is prepared in lines(the circles or the rings) depending on the functions. Like this murukku is a three ring which I prepared at home. For marraiges 5 ring Murukku is prepared and 4 ring is prepared during festive seasons.
I love this murukku and make it a point to prepare this at home since I find that more economical and hygienic. I did record the method of preparing the murukku but my video turned out to be too blurred. I will definitely upload the next time i prepare this. As of now I am posting a video link I found on youtube.
http://www.youtube.com/watch?v=1mJnY8C1Rbo
This Lady Vijayakumari has shown the easy way of preparing the murukku which will definately help you guys to understand .
Often kai chuttu Murukku is considered difficult to prepare but believe me , it's not that tough either. All you need is some expertise and patience. Practice everyday and you will be able to prepare it 5-6 days. Don't make dough and waste it for practicing, just make a rough handful of dough out of rice flour and try.
I would recommend a home made flour instead of readymade flour from market. Since home made flour would be best and the results would be far better.


Ingredients:
Rice Flour - 8 cups (read the method below for preparing the rice flour for Murukku).
Urad dal flour - 1 cup
Butter - 100-150 grams
Sesame Seeds - 2 tablespoons
Salt - to taste
Oil for deep frying (probably Palm Oil)


Method: (For Rice Flour)

1. Take 8 cups of rice (Pachcha arasi/ Kachcha chawal/raw rice) and wash it. Soak it in water for some 10 minutes.
2. Drain the excess water from the rice.
3. Take a big clean cotton cloth or a clean towel. Spread it on the floor or a platform or table.
4. Spread the rice over the cloth and let it dry.
5. Don't let the rice dry completely. Once the water is completely soaked by the cloth remove it a vessel. You can take a check here. Just rotate your hands on the rice, if it doesn't stick then its ready for making flour.
6. Grind the rice to a fine powder.
   
7. Use a seive (chalni) and pass the rice flour through them to ensure that flour is too fine and not coarse.
8. The rice flour is ready for Murukku.

Method: (For Urad dal flour)

1. Take 1 cup of urad and fry it over low flame till it changes it's color . Don't let it get brown. Just roast it till it turns yellowish.
2. Now cool the urad and grind it to a fine powder.
3. Pass it through a seive to ensure that you get a fine powder.
   
4. Remember: Use only fine flour or else it might crack up while being deep friend in oil and at times it might pop out and might hurt you too.

Method : (For Making Murukku)

1. Take all the ingredients( except oil) and mix well.
2. Add some water to it and kneed it into a very soft dough. The dough should be extremely soft.
   
3. Take a clean cloth and spread it over a table.
4. Take some amount of dough in your hands and twist it in between your fingers and make rings in circular path to make the murukku ( watch the video link given above).
5. Keep twisting the dough in between your fingers and it will make a way out on the cloth. This might take some practice but worth the result.
6. Heat the oil. When it is ready check if it is ready for the murukku to be fried. For that just drop in a very tiny piece of the dough into the hot oil. If it is ready, it will float and will have foams around indicating its ready. In other words , you can see it being fried.
   
7. Now it is time to fry the murukku.
8. Carefully lift the cloth with one hand and flap the part where the murukku is prepared in your hands.
   
9. Slowly and carefully drop the murukku in hot oil one by one.
   
10. In case where you are not sure about it, then you can prepare the murukku in the spatula and then place in the hot oil till it starts seperating from the spatula.
    
11. Similarly drop in the other murukku one by one and deep fry it till it turns golden brown .
12. Allow it to cool and store it a airtight container. This can be stored up to 2 months if stored preperly.
13. Kai chuttu Murukku is ready.
    

Preparation Time: 4 hours
Cooking Time: 1 hour
Serves : Makes almost 100- 120 Murukku
Shelflife: 2 months
Serving Suggestion: A good evening snack.


Note:

• Always use home made flour, it might take time but its worth the result.
• Pass it through seive properly to ensure that you get fine flour.
• Practice and you would definitely perfect the art of making chuttu murukku.
  
• Use desi butter which is available in markets as if would really give a better taste to the savory.
  

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.

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