Mango Dessert

A meal is incomplete without a dessert. Nonetheless, you need not worry about elaborate preparataions to make a dessert. There are several simple, yet tasty desserts that can be made with seasonal fruits and ingredients that are readily available in your kitchen. Here's an

Banganapalli mangoes

ideal dessert for this mango season. No cooking is required. Just give it a try.

Ingredients: (Serves Two)

Ripe mango, medium size – 1 no

Fresh curds – ½ tumbler or 100ml measure

Sugar – 1 teaspoon

Cardamom – 1 no

Honey – 2 teaspoons

Raisins – 1 teaspoon

Cashew nuts – 1 teaspoon

Mango Dessert

Method: Peel the mango and cut the flesh into small cubes. Peel and powder cardamom seeds. Add sugar and cardamom powder to curds and beat well. Place the mango pieces in a bowl. Pour the curd mixture to cover the mango pieces.  Add honey in circular lines on top. Garnish with raisins and cashew nuts. Refrigerate for half an hour and serve chilled. Your dessert is ready in no time!

Note: I have used Banganapalli mangoes for this recipe. However, you may use any variety of mango to make this dessert.

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Kitchen utensils (சமையல் பாத்திரங்கள்)

Most women consider the kitchen to be their personal work space. Hence, while setting up the kitchen, the equipments, utensils and storage containers are chosen as per individual tastes and preferences. However, some utensils are considered essential and are frequently used in Indian households. I have tried to cover some of these utensils in this section. Hope you find the information useful.

Small kadai with handles and lid

Big kadai with handles and lid

Kadai (இலுப்பச்சட்டி)

Kadai, called 'Karahi' in Hindi is a thick, deep cooking pot used extensively for making curries. Kadai is also useful for deep and shallow frying. This is available in varying sizes, with or without lid and with or without handles.










Ideally a kitchen should have at least two kadais to optimize the time spent on food preparation.

Common kadai without handles

You may get kadai made of clay, cast iron, aluminium/alloy or stainless steel. Non-stick coated and copper-bottomed varieties are also available.

Common kadai with handles

It is preferable to have separate kadai for deep frying.

Handi

Handi (சட்டி)

Handi is a deep cooking pot with a narrow mouth used for making gravy preparations. You may get Handi made of clay, aluminium/alloy or stainless steel. Non-stick coated and copper-bottomed varieties are also available.

Pressure Handi

Pressure Handi

Pressure handi works like pressure pan and is very useful for making recipes that involve cooking under pressure. Various brands of pressure handis' are now available in the market offering you a wider choice. Both pressure handi and pressure pan help you to cook faster.

Tadka pan

Tadka pan/ Spice pan (தாளிக்கிற கரண்டி)

Traditionally spices for seasoning are heated in a cast iron hollow ladle (இலுப்பை கரண்டி). Nowadays, spice pans are available with heat proof handles and are made of aluminium/alloy, stainless steel, or hard-anodised metal. Tadka pan is a frequently used cookware in an Indian kitchen.

Sauce pan

Saucepan (உலோக கலம்)    

  

Saucepan is a shallow, round pan with long handle, with or without a lid. It is available in stainless steel, aluminium/alloy and non-stick coated metal. Saucepan is useful to cook small quantities of food.

Kuzhi paniyaram pan

Kuzhi paniyaram pan (பணியாரச்சட்டி)

Kuzhi paniyaram (குழிப்பணியாரம்) is a typical South Indian breakfast/ snack item that is made in a special pan with hollow moulds. Traditionally pans made of stoneware or cast iron were used. Batter is poured into the moulds and the paniyarams are turned with a wooden stick to ensure uniform cooking. These days non-stick paniyaram pans are available in the market.

Dosa Tava

Dosa Tava (தோசைக்கல்/அடைக்கல்)

Dosa is one of the most common breakfast preparations in South India. Common dosa tava is a round griddle, which is slightly hollow at the center. It is made of cast iron or aluminium, with or without a handle. Tava can be used to make adai (அடை ), dosai (தோசை) or uthappam (ஊத்தப்பம்).

Roti tava

Roti Tava (சப்பாத்திக்கல்) 

Flat round griddle is usually preferred for making chappati/ roti. Cast iron or aluminium flat tava is available with or without a handle. Tava may have slightly raised edges which prevents cooking oil/ ghee from spilling over. Though the same tava can be used for making dosa and roti, it is preferable to have two separate tavas for getting best results.

Appa Kadai

Appa Kadai (ஆப்பச்சட்டி)                                 

'Appam' (ஆப்பம்) is a delicious South Indian breakfast item, prepared in a specific way. Appa kadai is a shallow cooking pot with handles and a lid. Though a common kadai may be used for making appam, it is preferable to use an appa kadai for better outcome.

Idly Mould - makes 16 idlies

Idli Mould (இட்லி தட்டு)

Idly is the most popular South Indian breakfast item. Traditionally idlies are steamed in a mould kept inside a closed vessel (இட்லி குண்டான்). Idly mould is available in varying sizes starting from single plate with 3-5 moulds. Idly cooker may be used for steaming. Alternatively, you may use the pressure cooker or rice cooker. Microwave safe idly mould is also available for using in a microwave oven.

Idiyappam stand

Idiappam stand (இடியாப்பத்தட்டு)

Idiappam (இடியாப்பம்) also called as 'sevai' (சேவை) is noodles made of rice flour. Idiappam is prepared by passing rice flour mixture through the traditional press (சேவை நாழி (அ) தேன்குழல் அச்சு) directly on the plates of an idiappam stand. You can also use the idli mould for steaming idiappam.

Idiappam stand can also be used to steam dokla and plate idlies!

1 & 4. Long spoon, 2. Hollow ladle, 3. Leaf spoon, 4. Rice spoon

Ladles and spoons (கரண்டிகள்) 

Commonly used spoons and ladles are shown here. Numbered from left to right -

1 & 4. Long spoon (அகப்பை ) - used for stirring & mixing large quantities of food
2. Hollow ladle (குழிக்கரண்டி) - used for serving rasam, sambar, payasam etc.
3. Leaf spoon (இலைக்கரண்டி) - used for stirring & mixing small quantities of food
4. Rice spoon (சாதக்கரண்டி) - used for serving rice

5. Flat spoon or Spatula, 6. Frying spoon, 7. Sieve spoon

Numbered from top to bottom -

5. Flat spoon or spatula (சட்டுவம் (அ)  தோசை திருப்பி) - used for making dosa
6. Frying spoon (எண்ணைக்கரண்டி) - used for deep frying
7. Sieve spoon (ஜல்லிக்கரண்டி) - used for deep frying, especially making boondhi laddu and kara boondhi

In olden days brass spoons were used in the kitchen. Now, all spoons and ladles are available in stainless steel. Wooden spoons & ladles are useful on non-stick cookware.

Mortar and pestle

Mortar and pestle (உரலாணி) 

Even though, mortar and pestle cannot be categorized as utensils, I chose to include them in this section as the pair makes a very useful kitchen equipment. The mortar is a heavy bowl made of stone, metal or ceramic, while pestle is elongated round ended object for pounding the ingredients.Traditionally, mortar and pestle are used in the kitchen for powdering small quantities of spices or making pastes such as ginger, garlic or green chilli paste.

Mini Idly Mould

Mini Idly Mould (சின்ன இட்லி  தட்டு)

Idlies can be made in different shapes depending on the mould that is being used. Mini idlies, which are less than 1" in diameter, have become quite popular. After filling the mould with batter, you may use idly cooker for steaming. Alternatively, you may use the pressure cooker or rice cooker. This standard mould consists of four plates with each plate making 18 mini idlies.

Somas Mould

Somas mould

Somas Mould (சோமாஸ் அச்சு)

Somas mould, used to make the traditional sweet somas, is available in aluminium, alloy or even plastic. It has two concave sides connected by a hinge. The dough layer with filling is placed inside and the sides are  pressed together to get the correct shape.

Kozhukkattai Mould

Kozhukkattai Mould

Kozhukkattai Mould (கொழுக்கட்டை அச்சு)

This mould is used to shape kozhukkattai, a traditional steamed snack. It has three concave sides connected by  hinges. The dough layer with filling is placed inside and the sides are  pressed together to get the correct shape.

Kitchen Press (தேன்குழல் அச்சு)

Kitchen Press (தேன்குழல் அச்சு)

Kitchen Press (தேன்குழல் அச்சு)

Traditional kitchen press has two parts. The outer part is hollow with a detachable bottom holding the sieve. The outer part holds the flour paste and inner solid part is used to press the flour through the sieve (அச்சு). Sieves have different type of holes and you can change the sieve based on what you are making. Sieve with many small round holes, is used for making idiâppam (இடியாப்பம்) and sev (ஓமப்பொடி). Other sieves are those with star shaped holes (முள்ளு தேன்குழல்), big round holes (தேன்குழல், காராசேவு) and slit like holes (ரிப்பன் தேன்குழல்). They are used for making different types of savories.

Vegetable Masher

Vegetable mashes has a sturdy stainless steel base with holes or slits. The base is attached to a handle, which may be metal, plastic or wood. It is preferable to buy a masher with a heat proof handle. Vegetable masher is particularly useful when you need to mash the cooked vegetables or pulses for recipes such as potato masala, vegetable kuruma, dhal, and channa masala.   

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Poricha kootu (பொரிச்ச கூட்டு)

Poricha kootu is a traditional Brahmin recipe and is very light on your stomach. My grandmother used to make poricha kootu often. It tastes wonderful with rasam satham and makes a great combo with vathal kuzhambu. 

Ingredients: (Serves four)

Vegetables – cut into small pieces, 3 teacups*

Moong dhal – ½ tumbler or 100 ml measure*

Turmeric powder – ¼ teaspoon

Salt – to taste

Mustard seeds – 1 teaspoon

Split urad dhal – ½ teaspoon

Coconut oil – 1 tablespoon

Curry leaves – a few

To be ground into a paste:

Coconut – 2 tablespoons

Jeera – ½ teaspoon

Green chilli – 3 to 4 (adjust to taste)

*Broad beans, chow-chow, brinjal, cluster beans, french beans, snake gourd, cabbage, carrot or ridge gourd may be prepared in this manner.

*Toor dhal may be used instead of moong dhal. Pressure cook toor dhal separately, and add to cooked vegetables.

Ridge gourd poricha kootu (பீர்க்கங்காய் பொரிச்ச கூட்டு )

Method: Wash the dhal well. Place the cut vegetables and dhal with 2 tumblers (400ml) of water in a kadai. Add turmeric powder and salt to the vegetables. Cover and cook on a low flame. Keep a ladle in the kadai, to prevent dhal from boiling over. Grind coconut, jeera and green chillies into a fine paste. Once the vegetables and dhal are cooked well, add the ground paste, mix well and bring it to boil. Switch off the fire. Heat coconut oil in a tadka pan/spice pan (தாளிக்கிற கரண்டி), add mustard seeds, when they start to sputter, add urad dhal and fry till the dhal turns golden brown. Remove from fire. Add the seasonings and curry leaves to the kootu. Serve hot with rice and rasam/ sambar/ kuzhambu. 

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Ennai Vathakkal/ Oil Fry (எண்ணெய் வதக்கல்)

Ennai vathakkal or oil fry is one of the popular, tasty poriyal recipes and is frequently made in most Brahmin households. This poriyal goes well with rasam, sambar or even curd rice. Steamed rice mixed with brinjal oil fry is very delicious to eat. More often than not, this poriyal is included in feast menu as well! Let's proceed with the recipe.

Ingredients: (Serves four)

Brinjal/ eggplant – ½ Kg, cut lengthwise*

Turmeric powder – ¼ teaspoon

Chilli powder – 3 teaspoons(adjust to taste)

Tamarind – a small bit, soaked in 1 tablespoon of water

Salt – to taste

Mustard seeds – ½ teaspoon

Split urad dhal – ½ teaspoon

Cooking oil – 2 tablespoons

Asafoetida – a pinch

Curry leaves – a few

Brinjal Ennai Vathakkal

Method: Heat oil in a kadai, add mustard seeds, when they start to sputter, add urad dhal and fry till the dhal turns golden brown. Add asafoetida and switch of the fire. Add the cut vegetables, turmeric powder, chilli powder and salt and mix well. Squeeze the tamarind and sprinkle tamarind water, cover and cook on a low flame. Do not add additional water. Once the vegetable is cooked, remove the lid and cook on low flame till oil separates. Switch off the stove and garnish with curry leaves. Serve hot with rice and sambar/ kuzhambu/ rasam.

*Plantain, brinjal, ladies finger, potato, sweet potato and ivy gourd (கோவைக்காய்) may be prepared in this method. While cutting vegetables, please soak cut pieces of brinjal, potato, sweet potato and plantain in water immediately, lest the pieces will turn dark when left exposed to air. 

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Kalyana More kuzhambu (கல்யாண மோர்க்குழம்பு)

More kuzhambu (மோர் குழம்பு) is made with curds as the base, and it is one of the main 'tamarind free' recipes. As the name implies, this kuzhambu is invariably served in the wedding feast. It is tasty and easy to make. Try this recipe. 

Ingredients: (Serves four)

Curds, slightly sour – 2 tumblers or 400ml measure

Vegetables cut into large pieces – ¾ of a tumbler or 150ml measure*

Turmeric powder – ½ teaspoon

Oil – 1 teaspoon

Mustard seeds – 1 teaspoon

Salt – to taste

Curry leaves – a few

To be ground into a paste:

Toor dhal – 1 tablespoon

Coconut – grated, 2 tablespoon

Jeera or cumin seeds – ½ teaspoon

Green chilli – 3 no (adjust to taste)

* "Kalyana more kuzhambu" is traditionally made with ash gourd (white pumpkin). However, chow-chow, brinjal, ladies finger and Taro/Arbi (சேப்பன் கிழங்கு) may be used. Pressure cook Taro/Arbi (சேப்பன் கிழங்கு), peel the skin and add to the more kuzhambu. You may add small pulse ball fritters (வடை) batter instead of vegetables.

Kalyana More kuzhambu (கல்யாண மோர்க்குழம்பு)

Method: Soak toor dhal in 50ml of warm water for an hour. Grind coconut, soaked dhal, green chilies and jeera into a fine paste. Beat curds well with one tumbler (200 ml) of water using a hand blender (தயிர் மத்து). Add the ground paste and mix well. Cook vegetables with little water, turmeric powder and required salt in a covered vessel on low flame till the vegetables are done. Now add the curd mixture to the vessel and cook on low flame, stirring every now and then, till the kuzhambu froths. Switch off the fire.

Heat oil in a tadka pan/spice pan (தாளிக்கிற கரண்டி), add mustard seeds and when they start to sputter switch of the stove. Add the seasoning and curry leaves to the kuzhambu. Serve hot with rice and poriyal/ appalam/vadam.

Note: Keep the flame low throughout "more kuzhambu" preparation, as the curds will split if cooked on high heat. 

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