Tuesday, August 29, 2017

Cabbage rice

This is one rice variety I prepared this week for Xavier's lunch pack and for me. This is not a traditional variety rice of Tamilnadu (like lemon rice or tamarind rice). But it is one of the best ways to make your loved ones eat that vegetable without fussing  😋
This is my version of cabbage rice and it tastes great in my view. Also we can make it more quick if we have any leftover cabbage poriyal.
I prepared horse gram chutney (kollu thogayal) along with this rice and it tastes yummy !

Cabbage rice with horsegram chutney and sweet potato chips.

Cabbage (finely chopped) - 100 gms.
Onion - 1/4 cup (chopped)
Ginger - 1 tsp (finely chopped)
red chili - 1
curry leaf - 1 sprig
Shredded coconut - 2 tbsp
sesame oil - 2 tsp
mustard seed - 1/2 tsp
cumin seed - 1/4 tsp
green gram lentil (paasi paruppu) - 1 tbsp
Salt - to taste

Finely chop the cabbage and keep aside.
Heat oil in a wok.
Add mustard seeds and let them pop. Then add green gram lentil and fry till it gets mild red.
Immediately add finely chopped onion, curry leaf, red chilly pieces , ginger and stir well till the onion gets semi cooked.
Now add the chopped cabbage , salt , 1/2 cup water and cook it tightly covered till the cabbage gets cooked well and all water is evaporated.
Then add the cumin and shredded coconut, mix well.
Turn off heat.

Cabbage fry is ready!

Cabbage rice:
Uncooked rice - 1 cup (or) little lesser.
salt - to taste.
Turmeric powder - 1/4 tsp
Water - 2 cups

Rinse and cook the rice in stove top / pressure cooker / rice cooker,  along with everything mentioned.
Prepare the cabbage poriyal as per above recipe.
Let the rice cool a little. Add the poriyal and mix well.
If needed add some idly podi for more spice level.

Cabbage rice is ready !

Serving suggestion:
Serve as main course for lunch along with any chutney.
Good for lunch pack to go.
Stays good at rom temperature up to 5-6 hours only (as vegetables and coconut is added), so I won't suggest this as usual travel food (like lemon rice , puli rice).

Monday, August 7, 2017

Athirasam using KitchenAid grain mill attachment (cup measurement)

Athirasam is an Indian sweet that tastes something like ginger bread cookies fried in oil (more sweeter than the cookies). This definition is not necessary for any South Indian, but thought it may help others to understand the taste.

 In this athirasam recipe , I have used kitchenAid grain mill attachment to powder the rice. The grain mill attachment has various settings from finest to coarse  that can be used to prepare wheat flour or any kind of flours and cracked wheat like stuff.  Many stores offer cash back deals and offers on KitchenAid. I used Kohl's cash back offers and a 30% discount coupon.  I am sure KitchenAid is a boon for all who love to cook from scratch.

Even though, athirasam is quite a simple snack with only a few ingredients, it needs lot of concentration while preparing the dough. For the first try in my grainmill attachment , I wanted a solid recipe with cup measurements on small scale .   I came across this Athirasam Video by Tamil virunthu and it has very good tips.  Thanks to her detailed video I could improvise mine.   My traditional athirasam recipe calls for kg measurements while this video has shown it in cup measures.  This time I bought an authentic ponni pacharisi (Lakshmi brand). Earlier I was using the basmati rice (which is less expensive here), and I found that the pacharisi is better for all kinds of palagarams :) (reinvented the wheel 😀 ).

This is one of my most favorite snacks and my memories with athirasam would revolve around my  Deepavalis. Then after marriage, I too started making it by myself in Chennai.  We had a rice mill near our house and so these kind of snacks were easy for me then. There Sandhya amma and her family and friends (every household in neighborhood) would bring me athirasam and murukku during Deepavali.  That's a traditional snack there in Chennai. Should I say, my hubby dear loves these festival days to munch these goodies  🤗  ! Also he loves traditional sweets better than my "experimental recipes " .
So here is a successful recipe for athirasam using cup measures. Try this and enjoy !

It should be soft inside but cooked well

Soaking the rice for 2 - 3 hours

Bought this towel on sale for 75 cents from walmart ....just for drying the rice 😏

Air dried rice

 KitchenAid with grain mill attachment 😄

Grain mill for Indian recipes too !

Powdered rice

(Or) Use an Indian mixer. Powder the cardamom and dry ginger first.

Put the dried rice in mixie

Powder it to a fine stage. Add sesame, powdered cardamom, poppy and keep ready.

This is the jaggery I used. It is called as soft jaggery and it tastes good.

Melt the jaggery in water till it gets rolling consistency (sticky stage)

Mix with powdered rice and it should not be like a chapati dough, it should be little runny.

Let cool, keep it in a container for 3 days.

On a plastic sheet and flatten the dough

fry it in oil

Try to remove as much oil as possible by pressing it with paper towels

Athirasam with hole 
Chennai style 'hole-less' athirasam

raw Rice - 1 1/4 cup (pacharisi)
Cardamom powder - 1/4 tsp
poppy seed (kasakasa) - 1/2 tsp
jaggery - 3/4 cup
water - 3/4 cup
ghee - 1 tbsp
sesame - 1 tsp
dry ginger powder (sukku) - 1/4 tsp
oil - to deep fry (in small batches)

Soak rice for 2-3 hours.
(One time I used Everest brand daily Basmati rice as I didn't buy real raw rice / pacharisi. Then I used Lakshmi brand Ponni pacharisi and found that this one is the best for Tamil recipes)
Drain water and spread over clean cloth / plastic sheet for 1 hour under fan.
In a mixie grind to fine powder along with cardamom. Though we should try for a fine powder, I could get a medium fine (little coarse) powder only. If needed use a sieve and sort out coarse rice and grind again.
Bring water to boil. Dissolve jaggery. (Filter and remove any dust or sand, if needed).
(I bought 'Taste of India - soft jaggery of Gujarat'. It is almost same as paahu vellam of Tamilnadu).
Boil the jaggery solution till it gets thicker (just before uruttu patham / soft rollable stage).
Take the jaggery out of heat immediately and mix with ghee, rice powder, sesame, ginger powder.
Mix well. (see photo for the consistency of dough. It should not be hard. It should be pourable but not runny).
Keep this dough in an airtight container. for 3 days in room temperature.

Smudge a drop of oil on a plastic sheet (I used a small ziplock cover).
Divide the athirasam mavu (dough) into 10 - 12 of  amla size balls.
Place one ball over the plastic sheet. Press with hand to a flat (1/4 inch thickness) disc.
Just like this prepare 5 to 6 athirasam as per need or do the whole batch.

Heat corn oil / sesame oil / ghee (?) to medium heat (not smoking hot).
Fry a pinch and test , if it rises suddenly.

Put the flattened dough into hot oil. It will start rising like tiny poori. Flip within 10 seconds. Let it cook both sides for less than 35 seconds. Take out and press carefully between two spatula to remove excess oil. Keep it over paper towel and start frying the next one.

Let cool and store in airtight container or consume immediately :)

Serving suggestion:
Let the athirasam cool a little bit before serving .
The dough stays good at room temperature for up to a week.
Counting : Makes 12 medium size athirasam

KitchenAid grain mill attachment can be used to powder rice, wheat and any cereals.
We should not use the grains with more moisture.
I have air dried the rice (under fan) for nearly 3 hours before grinding it to a powder.
I have set it in setting 3 (setting 1 is for finest).