Saturday, August 26, 2006

Names of the seeds in Different languages

English

Tamil

Malayalam

Telugu

Kannada

Hindi

Bengal gram

Kadalai parupu

Kadalaparippu

Senaga pappu

Kadale bele

Chana dal

Green gram

Payathamparupu

Cheruparipu

Pesara pappu

Hesaru bele

Moong dal

Black gram

Ulunthamparuppu

Uzhunnuparippu

Mina pappu

Udiina bele

Urad dal

Red gram

Thuvaramparupu

Thuvaraparippu

Kandipappu

Thoragibele

Toordal

Thymol

Omam

Vaum

Vaumu

Oma

Ajwain

Aniseed

Sombu

Perinjeerakam

Sopu

Badesepi

Saunf

Jaggery

Vellam

Vellam

Bellam

Bella

Gud

Sugar

Sakarai

Panjasara

Chakara

Sakkare

Shakkar

Ghee

Neyi

Neyi

Neyyi

Thuppa

Ghee

Curds/Yoghurt

Thayir

Thayer

Perugu

Mosaru

Dahi

Butter

Vennai

Venna

Venna

Benne

Makhan

Buttermilk

More

Majjiga

Majjige

Turmeric

Manjal

Manjal

Pasupu

Arasina

Haldi

Tamarind

Puli

Puli

Chintapandu

Huli

Imli

Poppy seeds

Kasakasa

Khasakhasa

Gasagasalu

Gasagasa

Khuskhus

Pepper

Milagu

Kurumulagu

Miriyalu

Ollemenasu

Kalimirchi

Nutmeg

Jathikai

Jathikai

Jajikayi

Jajikayi

Jaiphal

Mustard

Kadugu

Kadugu

Avalu

Sasive

Rai

Ginger

Inji

Inji

Allam

Shunti

Adhrak

Garlic

Poondu

Vellulli

Ullipayilu

Bellulli

Lasun

Rice sticks

Sevai

Rice flakes/Beaten rice

Aval

Aval

Attugulu

Avalakki

Chivda/Poha

Gramflour

Kadalamaavu

Kadalapodi

Senaga pindi

Kadalehittu

Besan

Riceflour

Arisimaavu

Aripodi

Biyyampindi

Akkihittu

Allpurposeflour

Maidamaavu

Maida

Maidapindi

Maida

Maida

Drumstick

Murungakkai

Muringakaya

Munnakaya

Nuggekayi

Sago

Cilantro/Coriander
leaves

Kothamallli

Malli Ela

Kothimira

Kothambari Soppu

Coriander seeds

Kothamalli verai

Malli

Dhanialu

Kothambari Beeja/Dhaniya

Dhania

Ladiesfinger/Okra

Vendaikkai

Vendakaya

Bendakaya

Bendekayi

Bindi

Spinach

Keerai

Cheera

Paalak

Paalak

Paalak

Mint leaves

Pudhina

Pudhina

Pudhina

Pudhina

Pudhina

Semolina

Ravai

Rava

BombaiRawa

Rave

Sooji

Cracked Wheat

Godhumai ravai

Gothambu rava

Godumalu rawa

Godi rave

Curry leaves

Karivepilai

Karivepila

Karivepaku

Karikevu

Kadi patti

Vermicelli

Semiya

Semiya

Semiya

Shavige

Semya/Sevai

Sago

Javarisi

Saggubiyyam

Sabkakki

Sabudhana

Cardamom

Yelakkai

Ellakkaya

Elakayi

Yelakki

Elaichi

Cinnamon

Pattai

Krugapatta

Lavang patta

Chakke

Dalchini

Cloves

Grambu/lavangam

Karayam Poo

Lavangam

Lavanga

Lavang

Cumin Seeds

Seerakam

Jeerakam

Jilakara

Jeerige

Jeera

Cashewnuts

Mundhiri paruppu

Kashunandi

Jeedipappu

Godambi

Kaju

Fenugreek

Vendhayam

Uluva

Menthulu

Menthe

Methi

Dry red pepper

Sigappu/vara milagai

Kollamulaku

Yendu mirapakayalu

Onamenasina kaayi

Lal mirch

Sesame seeds

Ellu

Ellu

Nuvvullu

Ellu

Til

Saffron

Kumkuma poo

Kesari

Kukumpoovu

Kesari

Kesar

Lima Beans

Mocha paruppu

Amarapayar

Anamulu

Chapparada avare kaaye

Wheat

Godhumai

Godhambu

Godumalu

Godi

Gehu

Garbanzo beans/chick peas

Kondai kadalai/ Kabul kadalai

Senagalu

Kadale kaalu

Channa
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Sunday, August 20, 2006

RICE PUTTU

RICE PUTTU

Rice Puttu


Ingredients:

1/2 Kg Raw Rice
1/2 grated Coconut
Water to sprinkle
Salt to taste

Method:
  • Soak rice in water for 4 hrs, then drain it and grind it to make fine powder.
  • Heat the powder for 5 mts.While heating stir it. Keep it for cooling.
  • Mix salt with water sprinkle this to the powdered rice just to make the powder wet.
  • For making puttu special utensil is used named puttukutty or micro puttu. Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut.
  • This is done till the top. Close the lid steam it for 2 mts in cooker.
  • Serve it with potato curry or ghee
  • Serves - 5
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Sunday, August 13, 2006

Onam---- Festival Of Kerala-- special Puliinji

Puliinji

This is a preparation where ginger is the main ingredient.

Ingredients

1.
  • Ginger 25gm
  • Green Chilly -4nos.
2.
  • Coconut oil - 1tsp
  • Dried red chilly 1no. cut in to 4 pieces
  • Mustard seeds - 1/2tsp
3.
  • Tamarind - size of a lemon
  • Water -2cups
4.
  • Turmeric powder - 1/4tsp
  • Chilly Powder -1/4tsp
  • Asafoetida powder -1/4tsp
  • Jaggery (grated) - 25gm
  • Curry leaves -1 sprigs
  • Fenugreek seeds -1 pinch

Method of preparation :

Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and sauté the 2nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.

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Saturday, August 12, 2006

Onam ---- Festival Of Kerala -Koottucurry

Koottucurry

In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added.

Ingredients :

  • Bengal gram
    dal - 1/2cup

  • Pumpkin, snake gourd,
    Long runner beans, yam,
    Cucumber - 1/4kg (all together)

  • Inner flesh of
    drum stick - 1/2cup

  • Grated coconut - 1/2cup

  • Turmeric powder - 1/4tsp

  • Green chillies - 3 (split into 2)

  • Salt to taste

  • Coconut oil - 1/4cup

  • Mustard - 1tsp

  • White gram dal - 2dsp

  • Dried red chillies - 3 (each sliced into 3)

  • Curry leaves - 2sprigs

  • Ghee - 1dsp

  • Grated coconut - 1/4cup

Method of Preparation :

Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies.

Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well.

Heat 1dsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.
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Onam ---- Festival Of Kerala -Banana fry

Sarkarapuratty (Fried Bananas Chips in Molasses)

Ingredients :

  • Semi ripe Banana - 1
  • Coconut oil - 100gms
  • Molasses or Jaggery - 75gms
  • Dried ginger powder - 5gms
  • Ghee - 1tsp
  • Water - 1/4glass

Method of Preparation :

Peel the bananas and split it into two pieces. Cut it into 1/4" thick pieces. Fry it in warm coconut oil.

Heat the molasses in 1/4glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separates.

Kaya Varuthathu (Banana Fry)

Ingredients :

  • Semi ripe banana - 1
  • Coconut oil - 150gm
  • Turmeric powder - 1/4tsp
  • Salt - to taste

Method :

Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well.

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Onam ---- Festival Of Kerala - special payasam

Payasam

There are several varieties of 'payasams'. One is in which rice, wheat or vermicelli is boiled with milk and sweetened with sugar. It goes by the name of 'pal payasam'. Another, is made of boiled rice or dal or wheat, to which is added jaggery and coconut milk. Both are flavoured with spices.

Pal Payasam

Ingredients :

  • Milk - 3litres

  • Dried red rice - 180gm

  • Sugar - 700gm

Method of Preparation :

Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

Semiya Payasam

Ingredients :

  • Vermicelli - 1 cup
  • Cashew nuts - handful
  • Raisins - handful
  • Water - 3/4cup
  • Sugar - a cup
  • Saffron - a pinch
  • Milk - a cup
  • cardamon - two or three pods

Method of preparation :

Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

Wheat Payasam

Ingredients:

  • Broken Wheat - 250g

  • Coconut - 2

  • Jaggery - 500g

  • Raisins -10g

  • Cashew Nuts -10g

  • Ghee -3tbs

  • Cardamom -5g

  • Dry ginger powder-10g

  • Cumin Powder-10g

Method of Preparation:

Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk.

Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water.

When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.

Parippu Payasam

Ingredients:

  • Parippu (Green gram dal) - 250gm

  • Sarkara (Jaggery) - 250gm

  • Coconut milk - From 2 coconuts

  • Ghee - 2 tbs

  • Cashew nuts, Raisins - As required for seasoning

Method of preparation :

Fry dal till light brown. Clean and boil the fried dal well.
Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.


Pal Ada

Ingredients

Ada - 250 gm
Milk - 2 Litres
Water - 3 cups
Sugar - 1 cup
Condensed Milk - 1 tin
Butter - 150 gm

Method

Boil 5 cups of water. When it boils add the Ada to it and boil it.

Drain this and wash the ada in cold water.

In another pan add 3 cups of water to 2 liter of Milk. Boil this on a medium flame. When all the water evaporates and it reduces to 2 liters add the Ada and Sugar.Keep stirring and when it turns slightly golden color add the condensed Milk and boil. Next, add Butter.

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Thursday, August 10, 2006

Onam ---- Festival Of Kerala


Onam is one of the biggest and most important festivals of Kerala. Festivities of Onam continue for ten long days. Of all these days the most important ones are the first day, Atham and the tenth day, Thiry Onam.



All the religious and traditional people of Kerala sincerely follow the customs and traditions set by their ancestors. People wear new clothes on this day and indulge themselves in dances and sports. The children and the youth join in the entertainment of the season and set about collecting flowers early in the morning to decorate the yards of their houses for the next ten days until the festival ends. The major highlight of this festival is “pookalam” the flower carpet and there are specifications of the type of flowers to be used on each day of the festival. But in today's times the artistic and skilful decorations of the traditional “pookalam” has been lost in darkness.



On the day of Utradam, ninth day since the beginning of the festival, houses are well cleaned and decorated and gala feasts are also arranged. Then the images of deities made up of sticky clay painted red are placed there. They are known as “Trikkakara Appan”. These images are adorned with the lines tastefully drawn from the rice flour mixed with water and then they are worshipped.


The next day, that is the tenth day and the main day of Onam, new clothes are given as presents followed by a grand feast. On the ninth day, tenants of the family, dependents and hangers on present the food of their hard work, such as vegetables and coconut oil to “Karanavar”, the eldest member of the Tarawad in a ritual called “Onakazhcha”. In return they are treated with an extravagant feast on the main day of Onam.

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Wednesday, August 09, 2006

Prawn Coconut Soup Recipe


Ingredients


Shrimps(chopped) - 250 gm
Yam(Chena) - 100 gm
White Pumpkin - 100 gm
Beans - 50 gm
Peas - 50 gm
Yellow Cucumber - 100 gm
Drum Stick(Muringakkai) - 100 gm
Coconuts - 2 nos
Corn Flour - 5 gm
Turmeric powder - 2 gm
Peppercorns - 5 gm
Cumin seeds(Jeerakam) - 1 tsp
Ginger - 2" piece
Green chillies - 6 nos
Oil - 25 ml
Water - 100 ml
Salt - As reqd

Preparation Method


1)Wash, clean and cut the vegetables.

2)Boil them till soft but not mashy.

3)Chop shrimps.

4)Take out milk from coconuts with 100ml of water. Take out 2 extracts with 600ml of water and 400ml of water respectively.

5)Grind together peppercorns, green chillies, cumin and turmeric to a fine paste.

6)Heat oil in a thick bottomed pan.

7)Add ground masala and fry for a minute.

8)Add second extract and simmer for 15 minutes.

9)Mix corn flour with a little water and add to the gravy.
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Chemmeen Curry Recipe



Ingredients

 Shrimps(Chemmeen) - 1/2 kg Raw mango - 1 no (cut into pieces) Tomato - 100 gm Grated coconut - 1/2 cup Pearl onions(Kunjulli) - 2 nos Turmeric powder - 1/2 tsp Chilly powder - 1/2 tsp For seasoning: Coconut oil - 1 tsp Curry leaves - A few Mustard seeds - 1/2 tsp
Preparation Method

1)Heat up a vessel or a pan. 2)Add shrimps, mango pieces, tomato, turmeric powder, chilly powder, 1/4 cup of water and salt to taste. 3)Allow it to boil. :- Do not boil for more than 15 mins b`coz if overcooked, the shrimps will become hard. 4)Grind together grated coconut and pearl onions. 5)Add the ground coconut into the pan or the vessel. 6)When it starts boiling, switch off the flame. 7)Heat coconut oil in a pan or a kadai. 8)Splutter mustard seeds and curry leaves. 9)Pour the above seasoning into the curry and mix well.
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