Vatha Koyambi

When the announcement about Rakhee Sawant's Swayamvaram is flashed on TV there is a hysterical reaction- When is it? Where will it be held? In a Maharaja's palace, or in a 7 star hotel ,what do you think she will wear? after some debate about whether she will wear a saree, or a lahenga, etc, there is a lull in the talk.
This is exactly the same reaction that takes place when I announce that , maybe this week-end we shall haveVatha Koyambi and Paripi Thoghail for lunch there is a frenzied discussion about cancelling of some programmes to be at home for lunch, or a discussion about inviting some friend who has been persistently reminding us not to forget them when I next make Vatha Koyambi !...
After all the details are sorted out, there is calm all around. Every thing has been settled.

Actually it is very, very simple to make. I dont know why I dont make it more often.

Soak in water about 50 or 60 grams tamarind (imli) , take out pulp and keep aside.
In a kadai put in 4 or 5 tablespoons of til oil (sesame oil). When hot add 1 teaspoon mustard seeds, 1 teaspoon methi seeds, 1 tablespoon toor dal and 3 red chillies.
( keep peeled and ready, small Madras sambhar onions. a quarter kilo will do.)
When the spices in the oil stop spluttering, add the onions and stir occasionally so they don't burn. When there is fragrance of onions and methi frying, pour the tamarind pulp into the kadai, Add 4 teaspoons sambhar powder, 1/2 teaspoon haldi, 1 teaspoon hing, salt as needed, 1 lump jaggery, 2 sprigs kadi patha.
Let boil merrily. After 5 minutes, add 3 or 4 raw urad dall papads , torn into pieces- not fried-
and sufficient water , say 4 to 6 cups Now let it boil peacefully for 20 minutes.
Next take two teaspoons of wheat flour, mix it in one cup of water and add to Koyambi.
Stir well. Sim for 5 minutes. Then take off the gas.

Everyone has some sambhar powder in the house, but I use MTR sambar powder.

The raw not fried urad dal papads are optional. You may or may not add the papads.

This Koyambi is to be eaten with rice , Paripi Thoghail and fryums

The method for paripi thoghail is in my next post.

Enjoy eating.

A Multipurpose Green Chutney

Anytime of the day, any hour of the day, any day of the week at any time, you will find this green chutney in my house, in my fridge or on the kitchen platform. It is a perennial favourite of each and every one, at home and friends or relatives.

So naturally there is a continuous refrain around the house aaji the chutney is almost finished. You are going to make a new lot tomorrow I hope., or mummy you are making some chutney tomorrow I hope. What is this chutney ???... It is something that can be eaten on bread, toast, rotis, parathas, kichdi, salads, cutlets, patties, and what have you... It is so versatile that it has to be on the dining table at every meal !..!...! so...o...o..o..o

I have decided to make public the secret of making this chutney... You will need, one teacup full of grated fresh coconut, three cups full of chopped green coriander, please use the tender part of the stem also,six or seven garlic flakes-peeled, two or three green chillies, salt to taste, two teaspoons of sugar, and half a lime. Put all the items except the half lime, into the mixer and grind not very fine-not very rough, remove into a dish and squeeze the lime into it.

Your chutney is ready - come on people get it ! !.....

I am expecting your comments on how you find this chutney.

A satisfying cup of Tea.

Tea - we drink tea at different places, in a canteen, at a restaurant, at an eating place, at a chai-wala, and ah! at a friends house. Can you imagine how a cup of tea is made in each of these places ?... one thing is common for sure. Most of the time tea, milk, water and sugar are boiled together. Very often you will get different aroma's, sometimes pudina, sometimes elaichi, some times lemon grass, adrak - ginger, and of course we must not forget the chai masala !...

I think back to my younger days it was maybe between the 30's and the 40's, when I would serve my father his cup of tea every morning. He was fanatic about the way tea should be made.
First of all the required water for one cup of tea should be boiled. Then either you put in one teaspoon of tea leaves into the boiling water, or put the leaves in a tea-pot and poured the boiling water on it. Now put a lid on either the tea-pot or the vessel containing the boiling water with tea leaves. Leave to stand for five minutes. In the meantime pour required milk into the cup and add sugar, one and a half spoon or two spoons per cup. Next strain the tea brew into the milk and sugar. Stir gently and serve. You will get cup of tea like what the Britishers drink at the club, where my father learned all about tea.

Make a cup of tea and let me know how it tastes ...

There are a couple of points to remember .... To get the right taste of tea, it must be sweet.
Now coffee is another matter. less sugar brings out the taste of coffee!....

If you want to add any fragrances, like lemon grass, pudina, ginger, elaichi or masala, you should add it to the water kept boiling for tea. This would be the right time.

Enjoy your tea and send me your ideas or suggestions. They will be welcome !...