Tamilar Samayal

Ingredients:

150gm Bengal gram flour
250gm Curds
300ml Water
Small Bundle Spinach
1/4tsp Turmeric
A pinch Asafoetida
1/2tsp Cumin
1/2tsp Fennel
4 Cloves
1/4tsp Soda bicarbonate
To taste Salt
1tsp Chilly powder
Fat to fry

(Absorption)

Fat for kadhi

Method:

Prepare a thick batter with three-fourths of the gram flour, soda bicarbonate, half the chilly powder and salt and water. Heat fat in a deep fry-pan and fry spoonfuls of batter. Turn over when one side is cooked. When golden yellow, remove and drain. Wash spinach thoroughly. Chop fine. Dissolve asafoetida, cumin, mustard seeds, fennel and cloves. When well browned add spinach. Cover and cook till spinach is done. Mix the remaining gram flour with beaten curds, turmeric and salt, remaining chilly powder and water. Beat till smooth. Stir in this mixture with spinach and slow to simmer. When it starts bubbling, stir. Cook, for about ten to fifteen minutes and remove.

Ingredients:

½ lit Buttermilk
½ Coconuts
6-7 Green chilies
Small Piece Ginger
2 tsp Cumin
1 tsp Bengal gram flour
To taste Salt
Any vegetables
(Potatoes, Pumpkin,
Green leaves or fried
Ladies fingers)
1 tsp Oil
A pinch Asafoetida
1 tsp Split black gram

Method:

Grate coconut and grind to a fine paste with green chilies, cumin and ginger. Mix all the ingredients down to gram flour with buttermilk. Add salt and vegetable. Heat, stirring all the time and as the mixture comes to boil, remove. Heat oil. Add black gram and, as to browns, add mustard seeds. When seeds crackle, add asafoetida and curry leaves. Pour over the vegetable and curd mixture. Stir well.

Ingredients:

100gm Bengal gram flour
To taste Salt
4 tsp Curds
2 tsp Ghee
A pinch Turmeric
2 tsp Coriander powder
1tsp Chilly powder
1 tsp Cumin
¼ tsp Oregano

Method:

Sieve gram flour. Add a pinch each of salt, chilly powder oregano and a little oil. Make a hard dough using water. Then roll it out into round, long sticks. Boil in hot water for about 15 minutes. Remove and cut them into short pieces (gatta) with a knife. Fry lightly in hot fat. Beat curds well with a little water; add turmeric, coriander powder and salt. Heat a little fat a pan; add cumin. When the cumin is browned add chilly powder and beaten curd mixture and fried ‘gatta’ keep on stirring. Remove when the gravy starts thickening. Serve hot.

Ingredients:

250gm Bottle gourd
1 Onion
2 tsp Bengal gram flour
2 or 3 Green chilies
A small piece Ginger
1/8 bunch Coriander leaves
50ml Oil to fry koftas
Gravy:
200gm Tomatoes
100gm Onions
¼ tsp Red chilly powder
A pinch Turmeric
¼ tsp Coriander powder
A pinch Cumin
A pinch Garam masala
To taste Salt

Method:

Peel and grate bottle gourd. Remove excess moisture by squeezing. (Reserve the liquid). Chop fines the green chilies, ginger, coriander leaves and onion. Mix with grated gourd, gram flour and salt. Form into even sized balls. Heat oil. Deep fry koftas and set aside.

Ingredients:

100gm Sago
50gm Peanuts
½ Limes
1tbsp Sugar
100gm Potatoes
4-6gm Green chilies
A small piece Ginger
Curry leaves
Oil
To taste Salt
Coriander leaves a few springs

Method:

Roast and crush peanuts coarsely. Clean, wash and drain sago and keep for two hours. Boil, peel and dice potatoes. Heat oil. Add sliced green chilies, ginger and curry leaves. Sauté. Add sago, peanuts, sugar and salt. Cook covered. Add cubed potatoes and lime juice. Stir and cook till sago is done. Check for seasoning. Serve hot, Garnish with chopped coriander leaves.

Ingredients:

250gm Pulao rice
50gm Clarified butter
200gm Sugar
15 Cashew nuts
10 Pistachio nuts
¼ cup Cream
¼ cup Saffron
A pinch Sliver paper

Method:

Wash soak and drain rice. Heat half the clarified butter and fry rice. Add one and a half times the quantity of water and let it cook. When three-fourths cooked, add sugar and the remaining clarified butter, cream and saffron soaked in a little milk. Cover tightly. Keep in the oven or with live coal on the lid. Fry nuts in fat. Add to rice. Sever garnished with silver paper.

Ingredients:

1kg Mutton
100gm Onion
6-8 Cloves
12 Peppercorns
A small piece Ginger
1tsp Coriander powder
1 Piece Cinnamon
2 Limes (large)
2 tsp Sugar
To taste Salt

Or Rice

500gm Pulao rice
6 Cloves
12 Peppercorns
12 Cardamoms
5 Almonds
3/4tsp Saffron
1 tsp Milk
To taste Salt
50gm Ghee

Method:

Wash and cut meat. Put into a saucepan with onions cut into quarters, and spices tied in a muslin bag. Add salt and enough water to cover meat. Cook slowly till meat is tender and stock is reduced. (Meat should simmer very slowly) Remove muslin bag and squeeze to draw out flavor. Add sugar and half the lime juice. Cook slowly till syrup of one/string consistency is obtained. 7, Boil rice in water in which the remaining lime juice is added. When almost cooked drain thoroughly. Melt fat in a pan, add spices for and then rice and meat Add blanched and sliced almonds, water and saffron dissolved in milk. Cook till liquid is completely absorbed and rice is tender and dry. This can be done in the middle shelf of a moderate oven.

Ingredients:

500gm Mutton
50gm Split red gram
2 tsp Lentil
2 tsp Split green gram
1 tsp Split field gram
2 tsp Split Bengal gram
50gm Onion
100gm Red pumpkin
50gm Fenugreek leaves
100gm Potatoes“““
Small Mint
Coriander leaves
4 Green chilies
4 Red chilies
1/2tsp Cumin
15gm Dry coconut
A small piece Ginger
A few Garlic
A few Peppercorns
½ tsp Turmeric
100gm Tomatoes
100gm Brinjals
1 Sweet potato
½ tsp Coriander-cumin powder
¼ tsp Sambar powder
1tsp Garam masala
To taste Salt
4 tsp Ghee

Method:

Wash and cut the mutton into large pieces. Cut the vegetables and chop half the onion Pick and wash all the pulses. Chop coriander leaves, mint leaves and green chilies. Roast and grind red chilies, cumin and coconut to a fin paste. Grind ginger and garlic into a pan put fat add mutton, garlic, ginger, pules, cut vegetables, chopped
coriander, green chilies, mint leaves, turmeric and pepper powder. Add enough water and let it cook. When it is done, add tomatoes and salt. Remove the mutton pieces and sieve the liquid through a soup strainer. Cut mutton into smaller pieces and add to pules. Fry chopped onion, ground spices, sambar powder and garam masala. Add to the mixture. If it is too thick make it thin with more water. Serve with fried rice.

Ingredients:

250gm Snake gourd (tender)
3 Red chilies
To taste Salt
Oil

Method:

Wash gourd. Cut into small pieces. Cut into half and remove seeds and white pith. Slice into fingers about thick. Crush red chilies. Mix gourd pieces, chilies and salt and barely cover with water. Cook till gourd is tender and no moisture remain. Heat oil. Fry cooked gourd.

N.B. Raw bananas, kurkas, chauli beans etc. can be prepared in the same manner.

Ingredients:

250g Whole wheat flour
100gm Split Bengal gram
50gm Onions
2 flakes Garlic
A small piece Ginger
¼ cup Tomato puree
½ tsp Chilly powder
5 Dried plums
50gm Ghee
A pinch Turmeric
A few Coriander leaves

Method:

Make stiff dough with wheat flour. Set aside for half an hour. Wash dough under a running tap in a muslin bag to separate gluten from starch. Catch starch liquid in bowl. when all the starch has been removed, flatten gluten between the palms. Cook along with gram, chilly powder and turmeric in the starch water till gram is cooked. Remove. Cut into cubes and fry in fat. Keep these wadi aside.

Curry:

Grind together onion, garlic and ginger. Heat remaining fat. Add ground spices. Add tomato puree, dried plums and liquid in which the gram is cooked. Simmer for 5 minutes. Add gram and fried wadi. Simmer for another two to three minutes. Serve hot garnished with chopped coriander leaves.