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DATES

Only when I started living in Malaysia, I noticed that large batches of Dates were sold during Ramadan Season. The relevance never realized before and the significance of Dates during Ramadan fasting was a new learning for me then. Since the fruit was discovered, which can be traced back to almost 5320 BC., it has been known for its healing properties. Since then, Dates have served as a staple for people in the Indus Valley, Middle East and North Africa. Mainly cultivated in these regions & in tropical regions.

Dates are highly beneficial due to the innate composition of macronutrients and many other healthy elements. Dates are known for their high content of natural sugars. It’s interesting to notice that dried dates have a higher calorie content when compared to the fresh fruit. The calorie content of Dates is one of the most important fact that makes this Middle East fruit a world favourite.

It is said that Prophet Muhammad broke fast with three Dates and water. And from thereon Dates has been associated with Ramadan(Ramzan). The fruit is mentioned more than 20 times in the Quran. Muslims around the world, follow a religious tradition of serving Dates (Tmar) at their Ramadan Iftar table. With many making it a point to break their fast with Dates. Dates are not only associated with Ramadan, but preferred by many Muslims for Tahneek, the tradition of rubbing something sweet into the mouth of a newborn.

Apart from the tradition and cultural significance, the fruit provide a quick boost of energy for the meal to come. From the day-long fasting, your body may get deprived of energy and dehydrated. Low blood sugar, headaches and lethargy can be common manifestation of the fasting. In such a scenario, dates are the perfect way to break the fast as it activates the body to take in the inflow of food, by helping to secrete digestive juices. Also, being rich in natural sugars, dates provide an instantaneous energy boost. Dates are full of carbohydrates and fiber. Fiber gives the body a fuller feeling and prevents it from feeling hungry. The high fiber also keeps the bowel movements regulated, despite the drastic change in meal patterns.

"DATES - THE FRUIT OF THE PARADISE"

Names of Dates in other Languages:

Tamil -Perichampazham

Malayalam - Eendhapazham

Kannada - Kharjoora / Eachalu

Telugu - Kharjoora / Kharjoora Pandu

Tulu - Karjoora

Hindi - Khajur

Marathi - Khajur / Kharik

Gujarati - Khajur

Bengali - Khejoor

Konkani - Khajjoor / Kaajjuru

Oriya - Khajura / Khajuri

Punjabi - Khajur

Assamese -Khezur

Sinhalese -Rata Indhi

Arabic - Tamur(Tmar)

Bahasa Melayu - Kurma

DATES - NUTRITIONAL VALUE & USES

Dates are the fruit of the date palm tree, which is grown in the Middle East, North Africa & in many tropical regions around the world. Mostly Dates are sold in dried form. It can be eaten fresh too. A wrinkled skin indicates they are dried, whereas a smooth skin indicates freshness. Dates have an excellent nutrition profile.

Dates can be eaten fresh or dried, but it is mostly sold & eaten in dried form. Dried Dates have higher calorie content than a fresh fruit. Most of the calories in Dates come from Carbohydrates & a very small amount of Protein. Dates retain lots of Vitamins and Minerals. It is also rich in antioxidants which help protect cells from damage. Dates are a rich source of minerals like Iron, Calcium, Potassium, essential Amino Acids and vitamin A, B, C & D. It is a good source of dietary fiber too.
Dates are highly rich in Micronutrients like Selenium, Manganese, Magnesium & Copper.

HEALTH BENEFITS OF DATES

DATES

Dates are rich in nutrients and hence are highly beneficial to health too. Dates have been used as a Food & as a Natural Medicine for years.

Highly Nutritious:

Dates are packed with essential Vitamins & Nutrients, which can be extremely helpful for our overall health. Dates are also rich in Fiber & Carbohydrates which makes it one of the healthiest dry fruits. High antioxidant content in Dates & with anti-mutagenic & anti-carcinogenic properties, it is believed to help prevent Cancer.

Rich in Vitamins:

Dried or fresh dates are good source of Vitamins A, B1, B2, B3, B5, C & D. These essential Vitamins ensure optimum health to our body. The need for these Vitamins can be easily met by including Dates in our daily diet.

Rich in Antioxidants:

Dates are known for its high concentration of anti-oxidants.

Carotenoids: Carotenoids are known for their ability to significantly reduce the chances of macular degeneration which can be highly beneficial for a Healthy Heart.

Flavonoids: Flavonoids are known for their anti-inflammatory properties, and it is also known for helping to reduce the effects of Diabetes. Flavonoids are also beneficial to your brain and also helps to reduce the risk for brain degenerative diseases such as Alzheimer’s. Flavonoids can also help in reducing the risk towards certain types of Cancer too.

Phenolic Acid: Phenolic acid is mainly known for its anti-inflammatory properties. It is believed in reducing the risk of developing cardiac issues and can also help in reducing the risk towards certain types of Cancer too.

Treats Anemia:

Dates are an excellent source of Iron & Folic Acid. Folic Acid helps the body to absorb Iron and helps in increasing the Red Blood Cell count. Dates are very helpful in treating and preventing Anemia and is also believed to treat Sickle Cell disease.

Regulate Blood Sugar Levels:

Dates help to reduce the amount of glucose in the blood, as well as sugar & protein in the urine. Alternatively, increasing the hemoglobin levels. Dates affect insulin activity of the body and balance blood sugar levels helping to reduce some diabetic symptoms. Dates are successful at reducing lipid and glucose levels. It helps in regulating oxidative stress in diabetic patients, which means it lowers blood sugar and cholesterol & also improves protection against cell damage.

Lowers Cholesterol:

Dates are a good source of antioxidants which helps to reduce LDL(bad cholesterol level) and triggers the increase of HDL(good cholesterol). Increase in HDL protects our body from heart disease and atherosclerosis. Try to incorporate Dates in your daily diet.

Aids Weight Loss:

Dates can be effective in reducing and controlling weight gain. Vitamin B present in Dates help with smooth and efficient digestion and can assist the body when converting food into energy, rather than storing it as fat. Daily consumption of Dates enhances digestion, reduces fat and cleanses the intestine helping in reducing excess weight.

Treats Bacterial Infections:

Dates are known for its antibacterial, antifungal, and antimicrobial properties, which helps combat infections caused by Salmonella, Rhizopus, E. coli & Pneumonia. Dates are helpful in preventing Microbial Infections. Date Plant extract has also proven effective in reducing the side effects caused due to powerful medicines. Dates have successful defensive capabilities against microbes.

Improves Brain Function:

Consuming Dates helps reduce issues related to anxiety disorder and also helps in boosting memory. It is also effective in preventing degenerative diseases such as Alzheimer's & also helps in the overall improvement of your brain function.

Preventing & Treating Cancer:

Presence of beta D-glucan in Dates has proven to be advantageous in promoting an antitumor activity within the body. High concentration of antioxidants in Dates helps in reducing the activities of free radicals and thereby reduces the risk of Cancer and can significantly help in the reduction of occurrence of benign tumours too.

Help fight against Diabetics:

Dates have the ability to increase the production of Insulin & also help reduce the rate of absorption of Glucose from the intestine. This helps to reduce Blood Glucose Level, which has proven to be beneficial for people suffering from Diabetics.

Promotes Bone Health:

Dates are highly rich in Micronutrients like Selenium, Manganese, Magnesium & Copper. Regular consumption of Dates meets the need for these micro-nutrients & also ensures a good bone health. It has also proven beneficial in treating bone conditions such as Osteoporosis.

Strengthens the Nervous System:

Dates are rich in nutrients like Potassium, and it has very low levels of Sodium, which makes it good for Neurological health. Potassium in Dates makes communication between the nerve cell easier. Low Sodium contents proves to be beneficial in lowering Hypertension.

Good Skin:

Dates have high concentration of vitamin C & vitamin D which ensures a healthy skin. It helps to keep skin well nourished and improves the elasticity of the skin. It also helps in maintaining a heathy balance of Melanin in skin. Vitamin C & D also helps get rid of wrinkles and also helps you to get a healthy glowing skin.

Prevents Hair Loss:

Dates are a good source of Iron, which makes it beneficial for your hair. Rich Iron content in Dates ensures that the blood flow remains strong. The increased flow of oxygen facilitates the growth of new hair, reduces the rate of hair fall and also keeps the scalp nourished.

Healthy Bowel Movements:

High fibre content in Dates has proven beneficial for people suffering from irregular bowel movements. Regular consumption of Dates also helps in reducing the Ammonia content in stools which alternatively helps in maintaining an overall health.

Eye Health:

Dates serve as a good source of vitamin A and with its Antioxidant properties. Dates help to improve eyesight helps to impart strength and rejuvenation to the eyes. It also curtails the development of Cataract. Dates may stop the dilation of retinal vessels, prevent the thickening of capillary membranes, and inhibit retinal dysfunction.

Prevents Night Blindness:

Dates are rich in vitamin A and regular consumption of Dates can ensure you with a healthy Eye & also can help you do not get affected by Night Blindness. Dates are used as one effective home remedy for Night Blindness from time immemorial. And it is also recommended to heal problems that occur due to lack of vitamin A.

HOW TO SELECT DATES

Most Dates are left to hang on the trees to “cure” and dry a little before being harvested, so they’ll last longer once picked. These are the “fresh dates” available at many grocery stores, and they are also absolutely delicious.

Here are a few tips on how to select & how to store Dates to make them last as long as possible.

Fresh dates can be wrinkled, but they shouldn’t feel hard.
Look for fresh dates that are fleshy looking and have a slightly glossy appearance to their skin.
Avoid dates that have crystallized sugar on their skins, which means that they are not fresh.

HOW TO STORE DATES

Although Dates are considered dry fruits, the ideal flavour is optimal when they have moisture and are stored properly. Dates can be stored at room temperature, in the refrigerator, or frozen indefinitely. The best approach for handling dates, especially if large quantities are purchased, is to freeze them.

Dates taste best when they are able to retain their moisture, so storing them properly is critical. If you plan to eat your dates within a week, store them in an airtight container in your pantry.

Refrigerating is the next best thing to keep them fresh for up to 30 days. Keep in mind that after 30 days the dates do not go bad, they just do not taste as mouthwatering as they do fresh.

Dates may be frozen in the container they were purchased in, and keep indefinitely. Take them out a few hours before you are ready to consume to allow for thawing. When frozen and thawed out, none of the flavour is lost and the moisture stays intact.

HOW TO USE DATES

Dates are most flavourful & they taste the best when moist. They can be enjoyed just as they are or sliced into cereals, salads and served with any meal, any time of day.

Eat Dates as such. Works perfect for an indulgent snack.
Stoned Dates can be stuffed with nuts like Almonds, Pecan, Walnut, Pistachios etc., or can stuff them with candied items, like oranges or ginger.
Convert it into Juice/Smoothies/Milkshakes.
Can make tasty Chutneys & Sauces with Dates.
Make tasty Puddings, Panacotta, Parfaits or Ice creams.
Convert Dates into Energy Balls or Bars with Dates & Nuts.
Can make a wonderful Indian Sweet Khajoor Katri with Dates & Nuts.
Use Dates in Cakes, Scones, Cookies, Doughnuts, Bread etc.,
Dates can be added into Fruit Salad.
Chocolate dipped Dates make a wonderful snack.
Add Dates into your Oatmeal Porridge for a tasty breakfast.
Can make Dates Syrup. It can serve as a good alternative for Sugar.
Dates can be added while making Tea, it serves as a natural Sweetener.
Dates are usually served along with Arabian Qahwa Coffee.
Convert Dates into an indulgent Wine.
Dates can be added into Salads to add a sweet note to it.
Add Dates along with Lemon to make a Sweet & Sour Pickle.
Dates serve as one main ingredient in Panchamirtham a popular Prasadham serve in Palani Lord Muruga Temple

______________________________________________________________________

DISCLAIMER:

Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

KADAI EGG MASALA

I love simple Egg Curries because however you make them, these curries taste great & this Kadai Egg Masala comes under that genre. This Kadai Egg Masala is a quick-fix recipe that, I sneak it up often with Indian Breads. It is one of my husband's favourite Curry. I came with the idea once I had to clean up my Refrigerator before travelling. I had a few Eggs and a small piece of Capsicum. I was wondering how both the ingredients can be incorporated and came up with the recipe inspired by Kadai Chicken Masala. I also make another easy version where you don't need to add those fried spice powder, I substitute it with my homemade Kitchen King Masala/Garam Masala. But freshly ground spices gives a wonderful aroma to the Curry.

Any Kadai Masala is incomplete without a good dash of Kasuri Methi - Dried Fenugreek Leaves. And finally, I finish off cooking the recipe lacing it up with Cashew Paste/Fresh Cream for the rich and creamy taste unique to Kadai Masala. For an elaborate vegetarian twist, this recipe can be prepared with Paneer, Mushrooms or Green Peas. This Egg Kadai Masala pairs well with any type of rice dishes like Biriyanis & Pulaos or Steamed Rice, especially Steamed Basmati Rice. It also goes well with Indian Breads like Naan, Kulcha, Parathas, Chapatis, Malabar Parotta/Roti Canai etc.,

Kadai Egg Masala is nothing but a rich gravy cooked and served in a utensil called Kadai/Wok. Kadai/Karahi is a Deep, heavy-bottomed Circular pans used for cooking in India, Pakistan, Bangladesh and Nepal. Slightly shallow pans of the same genre are found in other Southeast Asian countries. This method of cooking is most prevalent in North India and Pakistan. Whereas the Pakistani version of this dish does not add Capsicums, but North Indian version is loaded with Capsicums(Bell Peppers). The flavour of Bell Peppers induces a wonderful taste to this traditional Kadai Masala. Freshly ground spice powders enhance the overall flavour of the dish.

Simple Egg Recipes

If you love easy and simple Egg recipes for Breakfast/Lunch/Dinner, you might like to try these quick, easy and simple egg curry recipes which go along with both Roti & Rice.

Cuisine: North Indian, Pakistani
Course: Side Dish
Difficulty: Medium
Serves: 4-6
Author: SM

Preparation Time: 15-20 Minutes
Cooking Time: 20-30 Minutes

For more Recipes with EGG, Click here...

HOW TO COOK KADAI EGG MASALA

KADAI EGG MASALA

INGREDIENTS :

For Kadai Egg Masala:

Egg - 6 Nos.
Onions - 2 Nos.
Ginger-Garlic Paste - 4 Tbspn
Green Chillies - 5-6 Nos.
Tomatoes - 3 Nos.
Turmeric Powder - 1 Tspn.
Oil/Ghee - 3 Tbspns.
Fenugreek Seeds - 1/2 Tspn
Cashew Nuts - 10-12 Nos.
Salt - To Taste
Sugar - 1/2 Tspn

For a detailed step-by-step process on HOW TO MAKE PERFECT HARD BOILED EGGS, Click here...

For Spice Powder :

Coriander Seeds - 1 Tbspn
Green Cardamom - 6-7 Nos.
Cloves - 6-7 Nos.
Peppercorn - 1/4 Tspn

To Garnish :

Coriander Leaves - Few
Kasuri Methi (Dried Fenugreek Leaves) - Few

METHOD :

Dry roast all the ingredients mentioned under the 'for the spice powder' until fragrant on a low flame and keep it aside.
Grind the dry roasted spices into a fine powder.
Puree the Tomatoes and keep them aside.
Hard boil the Eggs, Peel and cut the Eggs into halves or use full Eggs.
Heat about 3 Tbspns of Oil/Ghee in a pan and shallow fry the boiled Eggs until the surface becomes slightly crispy.
Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.
In the remaining Oil/Ghee in a pan, splutter Fenugreek seeds.
Saute Ginger-Garlic paste until fragrant.
Add finely chopped Onions and fry them until translucent.
Add 1/2 the amount of ground Spice powder, Turmeric, Red Chilli Powder, slit Green Chillies and mix well.
Add Tomato Puree along with a dash of Salt to the above Mix and give a quick stir.
Leave this on a low flame until the raw flavour goes and oil separates from the curry.
Add ground Cashew Paste & a dash of Sugar into the gravy and leave it on a low flame for few minutes.
Now add shallow fried Egg along with Capsicum slices and cook for few more minutes.
Finally, sprinkle the remaining freshly ground Spice Powder and give a quick stir.
Leave this on a very low flame for few minutes or until the flavour of the Kadai Masala gets well infused into the Eggs.
Garnish it with Coriander Leaves and Kasuri Methi.
Serve Kadai Egg Masala hot with any type of rice dishes like Biriyanis & Pulaos or Steamed Rice, especially Steamed Basmati Rice.
Kadai Egg Masala goes well with Naan, Kulcha, Parathas, Chapatis, Malabar Parotta/Roti Canai etc.,
I personally like to pair this Kadai Egg Masala with Vellayappam or Dosa.

NOTES :

Can marinate the boiled Eggs with Turmeric, Red Chilli Powder, Coriander Powder and 2 Tbspns of Curd for 30 minutes and then shallow fry them.
Dry roast the spices in order as I have mentioned in the list. (smaller spices tend to brown sooner)
Adding freshly ground Spice Powder gives an enhanced flavour to the dish.
Adding Capsicum is optional.
Adding Cashew Paste/Fresh Cream is purely optional.

ZAFRANI CHICKEN KORMA

     'Zafrani Chicken Korma/Mughlai Zafrani Murg' is a rich & delicious Curry from Mughlai Cuisine. This Korma has another name Shadhiwala Chicken Korma, as it is one commonly served dish in most of the North Indian & Pakistani Wedding Banquets. The richness of this Korma, with a unique flavour, taste and aroma appeal the taste buds instantly. The name 'Zafrani' in a dish specially mentions that it is a special dish, mostly cooked in the imperial kitchens of the Mughal Empire, and was primarily named so because of the presence of the main ingredient Zafran i.e., Saffron.
     Zafrani represents the cooking styles used in North India. In the South, we can find this type of cooking in Hyderabad, mainly cooked in the kitchens of Nizams and Nawabs. In the Deccan region, this classic dish is strongly influenced by Central Asian Cuisine. Zafrani Biriyani is yet another popular dish along with Zafrani Korma, a princely legacy of the Nizams of Hyderabad. A recipe with a flamboyant past, the opulence of this kind of recipes is that it has been bought forth through generations. Along with the trade influence from Persia, Arabia & Turkey, locally unavailable ingredients became an addition in Royal Kitchens and Saffron still remains an ingredient of royal delicacy. But today, it is mostly cooked in Daawats(Banquets) and in pre-wedding functions.
      Though this recipe calls for an extra number of ingredients, this Korma can be prepared easily within no time. The silky texture of the Korma comes from the Onion & Nuts Paste mix and the combination of Curd/Yogurt whisked along with Spices. Though it is a mildly spiced Curry, Kashmiri Chilli Powder used in Zafrani Korma gives the curry a vibrant colour. Addition of Saffron and Kewra Essence gives a wonderful aroma to the Curry. Like many other royal dishes, originally Zafrani Chicken Korma is also cooked on a slow wood fire. Korma cooked by open lid simmering technique called DUM-PUKTH on a very low flame so that Yoghurt/Curd doesn't curdle. But for our convenience, we can get it perfected by slow cooking the Korma in a pan using the same technique. Slow-cooking yields a rich and creamy Zafrani Chicken Korma with a perfectly cooked soft & succulent chicken pieces in a silky textured gravy. This Zafrani Chicken Korma goes well with both Roti & Rice.

For more KORMA/KURMA Recipes, Click here...

Cuisine - Indian (North India), Pakistani
Course - Side Dish
Spice Level - Low
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK ZAFRANI CHICKEN KORMA

ZAFRANI CHICKEN KORMA

INGREDIENTS:

For Curd-Masala Paste:

Curd - 3 Tbspn
Green Chillies - 2 Nos.
Cumin Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Coriander Powder - 1 Tbspn

For Onion Paste:

Fried Onions - 1/2 Cup
Cashew Nuts - 5-6 Nos.
Almonds - 5-6 Nos.
Curd - 4 Tbspn
Saffron - 1 Pinch

For Spice Powder:

Nutmeg - 1/4 Piece
Mace - 1 Small Petal
Black Cardamom - 1 Pod
Green Cardamom - 3-4 Pods
Cinnamon - 1" Piece - 2 Sticks
Cloves - 2-3 Nos.
Fennel - 1 Tspn

For Zafrani Chicken Korma:

Chicken - 500 Gms
Ginger Garlic Paste - 2 Tbspn
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Kewra Essence - 1/4 Tspn

To Splutter:

Oil - 2 Tbspn
Ghee - 2 Tbspn
Bay Leaf - 2 Nos.
Black Cardamom - 1 No.
Cinnamon - 1" Piece - 2 Sticks
Cloves - 2-3 Nos.

METHOD:

Clean, Wash and drain the Chicken Pieces in a colander and keep it aside.
Soak Almonds and Cashew Nuts in warm water for about 10 - 15 Minutes.
Soak Saffron strands in warm water/milk for 5-10 Minutes.
Grind the ingredients mentioned under 'For Onion Paste', into a fine paste and keep it aside.
Finely chop the Green Chillies and whisk it along with the ingredients mentioned under 'For Masala Paste'.
Whisk the ingredients until it is well combined and keep it aside.
Heat Oil & Ghee in a Pan, splutter the spices mentioned under 'To Splutter' on a low flame for few minutes.
Add the Chicken Pieces to the above ingredients and pan sear the pieces until the colour changes.
Pan sear the chicken pieces on a low flame.
Next, add Ginger Garlic paste to the above along with a dash of Salt.
Saute the Ginger Garlic Paste on a low flame until the raw flavour goes.
Now pour in the whisked Curd-Masala Paste and cook this on a low flame until chicken pieces are well cooked.
Once the Chicken Pieces turn tender and cooked, pour in the Onion Paste.
Cook this on a low flame for few minutes or until Oil separates from the Korma.
Meanwhile, grind the ingredients mentioned under 'For Spice Powder' into a fine powder.
Add this freshly ground Spice Powder to the curry and give a quick stir.
Drizzle the Kewrs Essence and mix well.
Cook the Zafrani Chicken Korma on a low flame until it reaches the desired consistency.
Once cooked, switch off the flame and leave the pan on the stovetop undisturbed for about 20-30 minutes.
Serve Zafrani Chicken Korma hot, garnished with finely chopped Coriander Leaves, julienned Ginger strips and few slivers of Almonds.

SERVING SUGGESTIONS:

This Zafrani Chicken Korma can be served along with both ROTI & RICE :

INDIAN BREADS:

Naan,
Kulcha,
Parotta,
Chapati,
Paratha,
Batura,
Romali Roti,etc.,

RICE DISHES:

Can also serve Zafrani Chicken Korma with

NOTES :

Pan searing the Chicken Pieces yields perfectly textures, soft, succulent and juicy Chicken pieces in the Korma.
The Onion Paste and Curd-Masla Paste gives a silky texture to the Zafrani Korma.
I have used Kashmiri Chilli Powder in this recipe which is the trick behind vibrant Korma.
Can also use any other Red Chilli Powder, adjust accordingly.
Zafrani Chicken Korma is a mildly spiced Curry.
If you do not have fried Onions, can saute finely chopped onions on a low flame until it turns into golden brown in colour and then grind it along with other ingredients for the 'Onion Paste' mixture.
Do not over-caramelize the onions or burn it, which will alter the taste of the Korma.

KOLLU/HORSE GRAM THUVAIYAL

     Kollu/Horse Gram Thuvaiyal/Thogayal is a simple Lentil Chutney prepared with Horse Gram, Dry Red Chillies, Coconut and some seasonings. This is a simple recipe which can be served along with steamed Rice or along with Idli, Dosa and Uthappams. Kollu/Horse Gram Thuvaiyal is a traditional South Indian Dish unique to Kongu Cuisine. It is very light to the stomach, aids digestion and it caters a wide range of health benefits.
     Kollu/Horse Gram Thuvaiyal, Rasam, Sutta Appalam is one common and best combination for a simple South Indian Lunch Menu. Serve steaming hot Rice and this wonderfully flavoured Kollu/Horse Gram Thuvaiyal with a drizzle of melted Ghee. The texture of this Thuvaiyal/Thogayal along with rice, ghee and accentuating aroma imparted from well-roasted Horse Gram leaves a refreshing feel overall. When it comes to Vazhaiyilai Virundhu, Thuvaiyal/Thogayal is one dish serve along with other dishes. Kollu Thovaiyal can be served as one dish in a virundhu.
   Kollu/Horse Gram is one legume used extensively in Kongu Cuisine and we can find quite a number of recipes like Kollu Masiyal, Kollu Rasam, Kollu Paruppu Sundal, Kollu Chutney, Kollu Thuvaiyal, Kollu Kurma Kollu Paruppu Podi and so on...   Kollu Thuvaiyal recipe is similar to Paruppu Thogayal and Chuttaracha Thenga Chammanthi where all the ingredients are roasted until fragrant and especially tamarind is roasted directly over the flame, slowly and carefully without burning it and then, it is traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi. Grinding them traditionally in a Stone Mortar and Pestle, brings out the natural oil from the ingredients, making the Kollu/Horse Gram Thuvaiyal tasty and nutritious. Kollu/Horse Gram Thuvaiyal can be ground in a mixer-grinder or in a small blender jar/coffee grinder. Add very little or no water while grinding this Thuvaiyal. I have added Garlic Cloves and Asafoetida to cut down the gastric effect from the Dhal.

To Read about the HEALTH BENEFITS OF HORSE GRAM, Click here...

Cuisine - Kongu Cuisine(South India)
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

For more Recipes on CHUTNEYS & CONDIMENTS, Click here...

INGREDIENTS :

Horse Gram - 1/3 Cup
Coconut - 1/4 Cup
Dry Red Chillies - 6 Nos.
Garlic - 3 Nos.
Curry Leaves - 1 Sprig
Tamarind - 1 Small Lime Size
Salt - To Taste
Asafoetida - a Pinch
Oil - 2 Tbpsn

METHOD :

Insert the Tamarind into a skewer and char it on a direct flame until the colour changes, for about 10-15 seconds. Keep this aside.
Heat Oil, roast the Dry Red Chillies until they fluff up.
Add Horse Gram and roast it until they turn into slightly golden brown in colour and aromatic, on a very low flame.
Add Garlic Cloves and Salt to the above ingredients, fry until garlic is well sautéed.
Saute on a very low flame until they turn dry.
Add Curry leaves, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
Add Asafoetida Powder to the above and give a quick stir.
Switch off the flame and allow this mixture to cool.
Grind Horse Gram/Kollu Thuvaiyal into a smooth paste in Mortar and Pestle or in a dry blender jar.
Do not add water while grinding. Kollu Thuvaiyal.
Kollu Thuvaiyal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee over it.
Goes well with Dosa, Idli and Uthappam too.

For more recipes with HORSE GRAM/KOLLU, Click here...

NOTES :

Can also do use coconut slices in the recipe. If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
Adjust the amount of Red Chillies and Tamarind to your preference.
Charring the Tamarind over direct flame gives a slightly smoky flavour and brings out the sweetness from the tamarind.
If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
Roast all the ingredients on a very low flame until they turn into golden brown in colour and aromatic.
Care should be taken not to burn the ingredients, which would spoil the taste of the Kollu /Horse GramThuvaiyal.
This is a dry Thogayal/Thuvaiyal, grinding it with mortar and pestle (Ammikkal) yields best results.
Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
Adding Garlic Cloves & Asafoetida to the Kollu Thuvaiyal is truly optional.

CURRY MASALA POWDER

     My introduction with this Curry Masala was through Aachi Masala. Until then I have never used this spice powder. Aachi's Curry Masala Powder, which was marketed as, which could be used in most of the Curries. Obviously, it is named Curry Masala. There are even some variations as Mutton Masala Powder, Chicken Masala Powder etc., Though most these spice powders use slightly different spices as a combination of ingredients, they are almost similar in taste, aroma and flavour.
   If there is one spice powder I commonly use in my kitchen then it is this Curry Masala Powder. My daughter extensively uses this in most of her recipes, even while scrambling an Egg(Mutta Chikki Porichathu). A simple Masala Powder which has turned into a must-have in my pantry.
     It was during my initial days of blogging(and even before the idea even came up in my mind), while I was reading through quite a lot of authentic recipes and at one instance I came up with a story of Curry Powder and its authenticity. While writing for this particular recipe, I couldn't forget what I read about the so-called Curry Powder.
     Curry Powder as such has a historical mention that it is an absolute British invention, to re-incorporate the very Indian Curry in a British style. If we say curry powder is a British invention then what's traditionally Indian is the one & only Garam Masala. I even came up with another Curry Powder called Madras Curry Powder, least to find a mention in any of the authentic Indian recipes.

These words are from Madhur Jaffrey's vintage cookbook, “An Invitation to Indian Cooking”
caught my attention,

... Don’t forget that Jaffrey wrote these words in the year 1973.

Courtesy - An Invitation to Indian Cooking by Madhur Jaffrey

But I feel South Indian kitchen has always used this mixture of spice powder in the name of Curry Masala. Whatsoever, if the spice mix can yield wonderfully flavoured dishes, I'm sure to add it into my pantry. This particular spice powder has been blended and used to my convenience for the past 12 years. Curry Masala Powder is a simple combination of Spices with flavours accentuating from the Spices used in it.
Choose the fresh and good quality of whole spices for Curry Masala Powder. Perfectly mixed spices will yield the most flavourful Curry Masala Powder. And the major factor to get the flavours as new as it is every time you use it, store them in airtight containers kept away from heat, sunlight and moisture. If you get everything right, then it will stay good for months.

For more HOMEMADE SPICE POWDERS, Click here...

Cuisine - Indian
Recipe Type - Spice Powder
Spice Level - Medium
Difficulty - Easy
Yields -3/4-1Cup(approx)
Author: SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO MAKE CURRY MASALA POWDER

CURRY MASALA POWDER

INGREDIENTS :

For Curry Masala Powder :

Dry Red Chillies - 25-30 Nos.
Coriander Seeds - 1/2 Cup
Fennel Seeds - 2 Tbspn
Cumin Seeds - 1 Tbpsn
Cinnamon - 5-6 Sticks
Cloves - 7 -8 Nos.

METHOD :

Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
Dry Roast Coriander Seeds on a very low flame until fragrant for about 5-7 minutes and keep it aside.
Next, add Fennel Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
Remove it from the pan and keep it aside.
Next, add Cloves and Cinnamon into the pan and dry roast it on a low flame until the spices turn aromatic.
Allow the dry roasted ingredients to cool down.
Combine all the ingredients and grind it into a fine powder.
Transfer the Curry Masala Powder into a clean and dry airtight container.

NOTES :

Can sundry the Spices before preparing the Curry Masala Powder, but it is purely optional.
Dry Roast the ingredients separately.
Dry roast the spices on a very low flame.
Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
Cool the ingredients before grinding it.
If stored properly stays good for about 2-3 months in room temperature.
Store it in the freezer for longer shelf life.
Curry Masala Powder can be used while making Mutton Curry, Chicken Curry, Puli Kuzhambu, Scrambled Egg, Prawn Masala, Minced Meat Masala, Kurma, etc.,

IDLI

South Indian Cuisine is incomplete without IDLI. Crowned to be one of the best among the long list of South Indian Tiffin Items. An all time comfort food, steamed goodness, healthy, tasty and easily digestible. Most of the South Indian households wake up to the wonderful aroma wafting out of steamed Idlis. A simple recipe with very few ingredients which seems quite straightforward, but only for the people who have cooked it and perfected it knows the skill behind soft airy Idlis. Perfect airy Idlis are always a hard earned trick. As any other fermented food, Idlis can easily go wrong - over fermented batter = Soury Idlis, under fermented batter = Stodginess. The simple steps involved in making Idlis have to be meticulously done to get perfect Idlis.

Perfect Rice Dhal Ratio
Type of Rice and Urad Dhal used
Soaking Time
Amount of water needed to grind the batter
Grinding the Urad Dhal until fluffy
Texture of the ground Rice
Thoroughly mixing the batter
Addition of Salt
Fermentation Time
Steam cooking the Idlis

Though I am not scaring you all by saying it is a tedious process, but to be true, most of the South Indian Cook Books published earlier didn't include this humble dish - IDLI. Even I was wondering whether I should write a recipe for Idli in my blog. My daughter would be totally against the idea. I am not an expert or an ace cook when it comes to cooking IDLI. Need to say - not to worry to follow my recipe though. As a typical South Indian housewife I cook Idlis quite often at home, and my Idlis are always the okay kind. Being a South Indian who have grown up eating Idli, my love for the dish is so that I have quite lot of memories and anecdotes related to Idli in my timeline.

Idli, has a long tied history of its own. When I was a kid I have always thought how people came up with certain recipes, especially dishes like Idli, Dosa, Upma, Puri etc & etc., And who was behind fixing the perfection of the dish. Combining ingredients together in certain proportions with quite a number of cooking techniques.

Though there are various other dishes which uses a leavening agent for speeding up the fermentation process. Idli sticks on to the perfect slow & natural fermenting technique which gives the much talked soft & supple texture which is quite synonymous to Idli. Though a recipe with straight forward ingredients and cooking techniques, there are quite a lot of tips and tricks every household follows for perfect airy Idlis. May be most of us would say, it is a left hand's play but it is not true for every individual. Even I have seen up & downs with Idli recipe, the term ups & downs seems quite suitable when it comes to Idli. Perfect soft and fluffy Idlis for Ups or sometimes flattened, hard or sticky ones for Downs. The Idli recipe here is what I know about the process of making Idlis and how I usually prepare Idlis at home.

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Cuisine - South Indian
Course - Main Course
Difficulty - Medium
Yields - 40-45 Idlis
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 4-5 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 10 - 15 Minutes

THE PROCESS OF MAKING IDLI

IDLI

INGREDIENTS:

For Idli Batter:

Idli Rice - 4 Cups
Whole Urad Dhal(Black Gram Dhal) - 1 Cup
Fenugreek Seeds - 1 Tablespoon
Rock Salt - To Taste

THE RICE URAD DHAL RATIO - (4:1):

This 4:1 Rice Urad Dhal Ratio works best for me and I have always followed the thumb rule. It is fool proof and works every single time for me.

WHAT TYPE OF URAD DHAL/BLACK GRAM DHAL TO USE?

There are quite a variety of Urad Dhals available in the market.

Whole White Urad Dhal

This is the type of Urad Dhal I use. In recent times I have not seen any of the households using any other variety. The convenience involved in using this variety of Urad dhal has made people easily switch to this variety.

Whole Black Urad Dhal

I have seen my mother use this type of Urad Dhal when I was a kid. Black Urad Dhal has the skin intact. The old school would surely vote for this variety of Urad Dhal. The main reason why they do not use White Urad Dhal is that the heat generated during the process of removing the skin would have killed the good bacteria in the Dhal. Above all Black Urad Dhal yields fluffier Urad Dhal batter and it is also a healthier option.
My Mom used to soak the Dhal and then comes the main show - removing the skin. The Dhal should be rubbed between the hands and the skin has to removed by gently squeezing it out, until all the skin is removed. It has to be washed again and again until the Dhal has no more skin in it. I still remember the days Mom asks me to remove the skin from the Dhal, I used to hate doing it.

Split Black Urad Dhal

This is the same as the above variety with the only difference that the Dhal is split into two. This variety can also be used for making Idlis. The only hitch is, it is time consuming. If you are a perfectionist and want to follow the old school method and above all if you have TIME, use Whole/Split Black Gram Dhal. Trust me it is the best variety for Idli Batter.

Split White Urad Dhal

I will surely not recommend this variety of Urad Dhal. It doesn't yield fluffy batter and also the Idlis would turn out to be hard. Some Grocers sell mixed Urad Dhals - they add a small quantity of Split Urad Dhal along with Whole Urad Dhal. This will also effect the texture of the Idlis. I have quite a lot of experience with mixed up Dhal varieties available in the local market. Try buying good quality Whole White Urad Dhal.

WHAT VARIETY OF RICE TO BE USED FOR IDLI BATTER?

We normally use Idli Rice for the batter. It's a short grained fat par-boiled rice. Par boiled rice suits best for Idli Batter. Idli Rice is a unique short fat grained rice available in Tamilnadu. I have seen many people using Idli Rava. I have not tried Idli Rava.

While I was in India I have always used Idli Rice. But when I moved to Malaysia, I found it difficult to get Idli Rice, so I tried my hand with Raw Rice and Ponni Rice. Not bad for Idli deprived taste buds. And even recently I tried equal portion of Idli Rice & Kerala Matta Rice(2 Cups each) for the batter as suggested by the cook at a restaurant in JB. A Mamak shop in JB City Centre, where I found the softest Idlis ever. I should say that it did total justice to the Idli and also yielded soft Idlis. But the colour of Idlis turned out to be slightly dull due to the pink colour of Kerala Matta Rice. This combination of rice variety yielded is much healthier, tastier and softer Idlis.

If you can get hold of good quality Idli Rice, then forget the stories and just stick on to Idli Rice. Grind the soaked and drained rice coarsely for about 15-20 minutes. Add just enough water while grinding. The Idli Batter should be thick consistency. Once ground, transfer the batter to the ground Urad Dhal and mix well. Let there be lot of space for the batter to expand while fermenting. Do not fill up to the brim.

Should we add Fenugreek Seeds?

Some say adding Fenugreek Seeds would not yield white coloured Idlis. But some call for adding fenugreek seeds in the Idli batter. Absolutely it is an optional ingredient here. But according to me, I have always seen my mother adding fenugreek seeds in the Idli/Dosa batter which imparts a wonderful flavour unique to fenugreek which I love. Also, fenugreek has its own health benefits and the microbes in Fenugreek seeds speeds up the fermentation process. But be careful while using Feneugreek seeds, if you tend to add a lot, it can make your Idlis bitter.

SOAKING :

The Idli Rice and Urad Dhal should be soaked separately for at least 4 -5 hours/Overnight. Wash the Rice 3-4 times until the water runs clear(yields white coloured Idlis) and soak it in ample of water.

Wash Urad Dhal/Black Gram Dhal separately in a similar way. Soak Urad Dhal/Black Gram Dhal along with Fenugreek Seeds in ample of water for about 4-5 Hours/Overnight.

GRINDING :

I use a wet grinder for grinding the batter. Wet Grinders are an invention which was introduced mainly for the process of grinding Idli/Dosa Batters. In olden days the process was done manually in a stone mortar and pestle(Attangkal/Attukkal). The stones in the wet grinder fluffs up the Urad Dhal without making it hot.

A mixer or a food processor can also be used but it wont yield perfect Idli batter, but does total justice to Dosa Batter. I have experience making Idli and Dosa with the batter ground in a Mixie/Blender. And the Mixie I used was a low Watts Blender which I bought in Malaysia. Later I used a typical 750 Watts heavy duty Indian brand Mixer until I was able to bring down a Wet Grinder. Living outside India, few Utensils and machines an Indian housewife commonly bring home would be a Mixie, Grinder and then a Pressure Cooker. May be I can share a recipe for Idli/Dosa Batter in Mixer/Blender later.

First grind Urad Dhal

Add the soaked and drained Urad Dhal along with the Fenugreek Seeds to the wet grinder. Add just 1/2 a Cup of Water. The best way to grind the Urad Dhal is by adding little water at a time, swiping off the unground Urad dhal from the sides at intervals. If you pour all of the water at once, the batter wont fluff up well. It may take around approximately 20 -30 minutes depending upon the amount of Urad Dhal used and the type of Wet grinder.

Once the batter is well ground it will fluff up. The batter would have fluffed upto 8-10 times of its original volume and would have almost filled the grinder. The grinding sound would be like the Wet Grinder is grinding without any batter inside(like just the stones rolling around). This was one tip I learnt from one of our servant maid. Remove the Urad Dhal Batter from the Wet Grinder and transfer it into a bowl. There are tilting versions of wet grinders which makes the process easier. Keep the bowl with the Urad Dhal Batter closed.

Grinding the Rice

Next Add the soaked and drained Idli Rice to the Wet grinder. I usually grind the Rice into a coarse mixture. If you are using the batter for making Dosa too, then grind the Rice batter until smooth. Just add enough water while grinding the Rice. The Idli batter should be of thick consistency. Once the Rice batter is ready, transfer it to the bowl which has the Urad Dhal Batter.
Mix it thoroughly until both the batters are well combined. There should be enough space in the bowl for the Batter to rise, so do not fill the batter to the brim.

For Extra Soft & Airy Idlis(Optional Tip) :

For Softer Idlis can add any one method mentioned below

Method 1:
While grinding the Idli Rice, add 1 Cup of Cooked Rice. Grind the Cooked Rice, then add soaked Idli Rice and grind it along.

Method 2:
Can also add 1/2 a Cup of Beaten Rice(Aval/Avalakki/Poha) soaked in 1 Cup of Water for about 5 -10 Minutes. If adding Beaten Rice, first grind the soaked Beaten Rice and then add soaked Idli Rice and grind it along.

WHEN TO ADD SALT?

Initially to the ground batter while fermenting
Or to add it after the batter is well fermented.

     Salt is usually used to preserve food, so it might inhibit the fermentation process and slows down the formation of good bacteria which is a must-must for fermentation of Idli/Dosa Batter. So I usually add Salt after fermentation to all the Batter which needs fermentation, may be Idli/Dosa, Vellayappam etc.,
     If you are living in hot/tropical place or during Summer, the fermentation may be carried out soon and would turn the batter sour quickly. In such cases Salt will help slow down the fermentation process. So add Salt accordingly.
     If you are living in a cold place, leave the Batter in a warm place. My cousin who is living in Canada said she leaves it in an Oven with the lights on.

FERMENTATION TIME:

Usually the batter needs to ferment for about 8-12 hours/overnight. Fermentation time depends upon the volume of the Batter, weather and region you live. Once fermented the batter would have frothed or increased in volume. Thoroughly mix the batter with a ladle with quick movements(If you have not added Salt at the initial stage, add Salt now). This is to induce air into the batter. The batter is now ready for making Idlis.

THOROUGHLY MIXING THE IDLI BATTER:

This has to be done at three stages :

Once the batter is ground.
Once the batter is fermented.
Just before making Idli/Dosa.

STEAM COOKING THE IDLIS :

Pour some Water into the Idli Vessel/Steamer. Cover & Boil the water in Medium-high flame.
Grease the Idli moulds. (Some lay Muslin cloths over the Idli Moulds)
Pour a ladle full of Idli batter into each mould. Follow the suit with the rest of the Idli Plate/Moulds.
Carefully place the Idli Moulds into the Idli Vessel and cover it tightly with the lid.
Steam cook the Idlis for about 4-5 Minutes on a High flame, reduce the flame to medium-low and cook for another 3-5 Minutes.
Do not over cook the Idlis.
The right time to remove the Idlis are when the steam emanates the wonderful aroma of steamed Idlis.
Remove the Idli Moulds from the Idli Vessel/steamer and leave it aside for few minutes.
Do not remove the Idlis from the Idli moulds immediately, they would be sticky.
Once the Idlis are slightly cooled down, gently dip a spoon in cold water and carefully remove the Idlis from the mould.
Serve Idlis hot with Sambar or any Chutney of your choice.

STORING THE IDLI BATTER:

Once the batter is fermented, it can be stored in the refrigerator for up to 3-4 days.
Remember to bring the batter to room temperature before making Idlis.

SERVING SUGGESTIONS :

Idli is typically served with a variety of Chutneys and Sambar, each with its own unique style and taste.
Indulge in the heavenly combination of deep-dunked Idlis in a pool of flavourful Sambar, known as SAMBAR IDLI.
For a delightful twist, try PODI IDLI by sprinkling Idli Podi and drizzling Gingelly oil over the Idlis.
Another delicious option is IDLI FRY, where the Idlis are cut into small cubes, deep-fried, and optionally served with a sprinkle of Idli Podi.

For more CHUTNEY RECIPES, Click here...

Idli can be also be served along with a combination of Vegetarian/Non vegetarian Curries.

Ambur / Vaniyambadi Chicken Biryani – The Unsung Royalty of South Indian Cuisine

"Kerala Christmas Breakfast: A Celebration of Traditional Kerala Christian Cuisine"

Commemorating the Occasion - Blog Anniversary!

"DATES - THE FRUIT OF THE PARADISE"

DATES - NUTRITIONAL VALUE & USES

HEALTH BENEFITS OF DATES

DATES

Highly Nutritious:

Rich in Vitamins:

Rich in Antioxidants:

Treats Anemia:

Regulate Blood Sugar Levels:

Lowers Cholesterol:

Aids Weight Loss:

Treats Bacterial Infections:

Improves Brain Function:

Preventing & Treating Cancer:

Help fight against Diabetics:

Promotes Bone Health:

Strengthens the Nervous System:

Good Skin:

Prevents Hair Loss:

Healthy Bowel Movements:

Eye Health:

Prevents Night Blindness:

HOW TO SELECT DATES

HOW TO STORE DATES

HOW TO USE DATES

DISCLAIMER:

Discover the Rich Flavours of Nawabi Egg Korma: A Royal Indian Delight

Simple Egg Recipes

Egg Masala

Egg Kurma

Egg Curry with Coconut Milk

Chicken in Scrambled Egg Gravy

HOW TO COOK KADAI EGG MASALA

INGREDIENTS :

For Kadai Egg Masala:

For a detailed step-by-step process on HOW TO MAKE PERFECT HARD BOILED EGGS, Click here...

For Spice Powder :

To Garnish :

METHOD :

NOTES :

HOW TO COOK ZAFRANI CHICKEN KORMA

INGREDIENTS:

For Curd-Masala Paste:

For Onion Paste:

For Spice Powder:

For Zafrani Chicken Korma:

To Splutter:

METHOD:

SERVING SUGGESTIONS:

INDIAN BREADS:

RICE DISHES:

NOTES :

INGREDIENTS :

METHOD :

For more recipes with HORSE GRAM/KOLLU, Click here...

NOTES :

HOW TO MAKE CURRY MASALA POWDER

INGREDIENTS :

For Curry Masala Powder :

METHOD :

NOTES :

THE PROCESS OF MAKING IDLI

INGREDIENTS:

For Idli Batter:

THE RICE URAD DHAL RATIO - (4:1):

WHAT TYPE OF URAD DHAL/BLACK GRAM DHAL TO USE?

Whole White Urad Dhal

Whole Black Urad Dhal

Split Black Urad Dhal

Split White Urad Dhal

WHAT VARIETY OF RICE TO BE USED FOR IDLI BATTER?

Should we add Fenugreek Seeds?

SOAKING :

GRINDING :

First grind Urad Dhal

Grinding the Rice

For Extra Soft & Airy Idlis(Optional Tip) :