Tamilnadu Thali

This is my first time posting a Thali on the blog. I absolutely loved cooking the dishes for Thali and the first one is Tamilnadu Thali.

Tamilnadu Thali is never complete without Poriyals (Fry), Kozhambu (Curry), rasam and Sambhar. Of course rice is a staple.

So, here is what I made for the Thali.

White Rice
Sāmbhar
Lemon Rice
Amla Rasam
Kudamilagai Poriyal/Green Pepper Fry
Ennai Kathirikai Kozhambu/Eggplant Curry
Curd Rice
Fry yumms
Semiya Kesari


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Semiya Kesari/ Vermicelli Kesari

Semiya Kesari/Vermicelli Kesari is a super easy dessert to make with very minimal ingredients and needs just a little bit of ghee compared to other Kesari dishes.

Preparation Time: 5 minutes
Cook Time: 20 minutes
Serves : 4

Ingredients:

Semiya/ Vermicelli: 2 cups
Water : 4 cups
Sugar: 1 1/4 cups
Ghee : 2 tablespoons + 1 teaspoon
Cardamom/elachi powder : 1/4 teaspoon
Saffron : 6-7 strands
Orange food coloring: A pinch
Cashews : 2 tablespoons
Raisins : 1 tablespoon

Method:

Heat ghee in a pan and fry the vermicelli for 4-5 minutes or until they turn golden. Meanwhile, boil the water and have it ready.
Add water to the fried vermicelli and cook for 5 -7 minutes until the vermicelli is completed cooked.
Add sugar, saffron, food coloring and 1 teaspoon of ghee, mix well.
Add some ghee and fry cashews and raisins until they turn golden one after the other one.
Once all the water is evaporated, turn off the stove and top it off with cashews and raisins.
Serve hot or at room temperature.



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Ennai Kathirikai Kozhambu/Tamilnadu style Eggplant curry

Baby Eggplant is cooked differently depending on the region and usage of local ingredients. I already posted Andhra version on the blog. This one is Tamilnadu style. In Andhra version, the masala is stuffed inside the baby eggplants where as Tamilnadu style doesn't need any stuffing even though the eggplants are cut the same way.

Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves : 4

Ingredients:

To make a paste:
Chana dal : 1 tablespoon
Onion :  2 large chopped
Dry red chilies : 6 broken in half
Coconut powder : 2 tablespoons
Coriander powder : 1 tablespoon

For curry:

Onion : 1 large chopped
Curry leaves : 2 sprigs
Dry red chilies : 1 broken in half
Eggplants: 8 slit four way as shown in the picture (place them in a bowl of salt water after sliting)
Sambhar powder : 1
Water : 1 1/2cups
Tamarind extract : 1 teaspoon or take out extract from a small lemon size tamarind.
Salt to taste

Method:

Heat oil in a pan and add Chana dal, fry them for 1 minute until they turn golden.
Add dry red chilies and onions and sauté for 5 minutes until they turn translucent.
Add coconut powder and coriander powder, mix well and fry for 1 minute. Turn off the stove and let it cool off.
Take everything into a blender jar and blend into a fine paste. No need to add water.
Heat oil in a pan and add onions, curry leaves, green chilies, salt and red chilies. Sauté till they turn translucent.
Add the slit eggplants and fry for 3 minutes until they are a little soft. Add the onion paste and sambhar powder and cook for 2 minutes.
Add tamarind extract and water. Cook for 8-10 minutes until the eggplants are completely cooked.
Serve hot with rice or roti.


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Kudamilagai Poriyal/ Capsicum Fry/ Green pepper fry

Kudamilagai Poriyal/Capsicum fry is a real simple dish from Tamilnadu that goes well as a dish. It goes well with Rasam rice or sambhar rice. It's a good one for lunch boxes too.

Preparation Time: 15 minutes
Cook Time : 15 minutes
Serves : 2-3

Ingredients:

Capsicum/ green pepper : 5 medium seeded and diced
Besan/ Gram flour : 1/2 cup
Coriander powder : 1 tablespoon
Red chili powder : 1 teaspoon
Asafoetida/ Hing : 1/4 teaspoon
Salt to taste

For Tempering:
Mustard Seeds/Aavalu : 1 teaspoon
Cumin Seeds / Jeera : 1 teaspoon
Dry red chili : 1 broken
Curry leaves : 1 sprig

Method :

Heat oil in a pan and add all ingredients listed under for Tempering except curry leaves. Fry until the seeds splatter. Add curry leaves.
Add the green pepper pieces and stir fry them for 6-8 minutes.
Mix all the spice powders in a bowl and add the mixture to the green peppers, fry for 3 minutes until everything is mixed well and raw smell is gone and turn off the stove.
Serve hot.


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Amla Rasam/Indian gooseberry Rasam

I made this Amla Rasam as part of Tamilnadu Thali. This Rasam is made with fresh amla and really good for your health. The process is really simple, everyone loved the taste of refreshing Rasam.

Preparation Time : 10 minutes
Cook Time: 20 minutes
Serves : 4-5

Ingredients:

Amla/Indian gooseberry: 1/4 cup, seeds taken out and chopped.
Green chilies: 5 chopped
Cilantro/Coriander leaves : 1 bunch, chopped
Salt to taste
Water: 3 cups
Whole black pepper: 1 teaspoon
Turmeric: 1/2 teaspoon

For Tempering:
Dry red chilies : 2
Jeera/Cumin seeds : 1/2 teaspoon
Aavalu/ Mustard seeds : 1/2 teaspoon
Curry leaves : 1 sprig

Method:

Take amla pieces, cilantro and green chilies in a small blender and make into a paste.
Heat oil in a saucepan and add whole black pepper and fry for 1 minute.
Add the amla paste and fry for 2 minutes or until the smell goes away.
Add turmeric, salt and water. Bring it to a boil and boil for 5 minutes. Turn off the stove.
Heat oil for Tempering and add all ingredients except curry leaves, fry for 1 minute. Add curry leaves and add the Tempering to the Rasam.
Serve hot with rice.



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Watermelon Mint Cooler

Watermelon mint cooler is a simple to make drink which has natural ingredients. Kids really loved the cooler as it's very refreshing. Sending this recipe to blogging marathon #70 under fruit based recipes.

Preparation Time: 10 minutes
Makes : 2 glasses

Ingredients:

Watermelon pieces : 4 cups
Mint leaves : 2 tablespoons
Honey : 2 tablespoons
Ice cubes : 1 cup

Method:

Take all ingredients in a blender and blend till the mixture is smooth. Serve cold topped with some honey and mint leaves.


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Guava Parcels

I love guava and when I saw these pretty pinkish guavas in the market, I couldn't resist myself. My daughter likes them but my son is not a big fan of them. So, I tried to make these parcels so he would at least try them out. He ate one and he was " I love these mom, how many more do you have for me!! can you make these more often..." It was a surprise for me as he stays a little far from fruits. So, here is a quick and delicious treat for the kids. This dish is going to blogging marathon #70 under kids delight.

Preparation Time: 5 minutes
Cook Time : 15 minutes
Serves : 2

Ingredients:

Guava : 3 large cut into pieces (Ripe)
Sugar : 1 tablespoon
Cream cheese : 1/2cup
Spring roll sheets : 8
Cooking thread : To tie the parcels

Method:

Take the guava pieces and sugar in a pan and cook till they turn mushy. Let them cool off for 5 minutes.
Take 2 spring roll sheets, put 2 teaspoons of cream cheese and a table spoon of guava paste. Now, just pull the edges on the top to look like a parcel and tie it with the cooking thread.
Repeat the process for the rest of the three parcels.
Heat oil for deep frying and fry the parcels for 2 minutes each or until they turn golden on all sides. Take them out and drain them on a paper towel.
Serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#70