Bean Soup

Makes: 6 servings, 1 1/3 cups each

Active Time: 30 minutes

Total Time: 2 hours (not including bean-soaking time)

Ingredients

• 2 Cups any variety of dried beans
• 4 tablespoons cooking grade oil
• 4 medium onions, finely chopped, 1/3 cup reserved for garnish
• 1 any variety of capsicum, finely chopped
• 3 large cloves garlic, minced
• 1 tablespoon ground cumin
• 8 cups water
• 2 cups vegetable stock water (optional) (if you have this reduce water to 6 cups)
• 1 bay leaf
• 1 teaspoon salt, plus more if needed
• 6 tablespoons yogurt / milk cream (ground to paste)
• Chopped fresh coriander for garnish

Preparation

Rinse the beans well and soak it fully in water (preferably hot water) overnight or atleast 7 hours. Dont throw away the remaining water after removing the soaked beans. Use this water in place of normal water for soup preparation.

Cook the beans in pressure cooker over three whistles or in a rice cooker for 25 minutes or microwave it for 15 mins at 900 degree heat.

Heat oil in a kadai or deep pan and add half portion of the chopped onions, capsicum and garlic and cook, stirring frequently, until the vegetables are beginning to brown, 5 to 8 minutes. Add cumin and cook, stirring, 1 minute more. Add the cooked beans, water, vegetable stock water, left over water from soaked beans and bring to a boil, stirring occasionally. Stir in salt. 

Divide the cooked mixture in two halves. Allow one half to coll and puree it in a blender or food processor until fairly smooth. Return the pureed soup to the kadai and heat through along with the remaining cooked mixture. 

Garnish it with chopped coriander, onion, capsicum and garlic, Add a nice layer of cream on top and serve it hot.

Sebh / Apple Phirni

·         Preparation Time: 15 mins

·         Cooking Time: 15 mins

·         Makes 6 servings

Rice phirni enhanced with apple pulp, the Sebh Phirni is nector to your taste buds. The sweet and soothing taste of apple melts in your mouth and is one of those perfect desserts for your guests and family!

Ingredients

·         1 cup apple (sebh) pulp

·         1/2 cup rice (chawal) , soaked for 2 hours and drained

·         1/2 cup chilled full-fat milk

·         3 1/2 cups full-fat milk

·         5 tbsp sugar

For The Garnish

·         cardamom (elaichi) powder

1.       Combine the rice with ½ cup of cold milk and blend in a mixer to a coarse mixture.

2.      Combine the rice mixture, remaining 3½ cups of milk and sugar in a deep non-stick pan, mix well and

3.      Cook on a medium flame for 5 minutes, while scrapping the sides of the pan and stirring continuously.

4.      Simmer for another 10 minutes or till the mixture thickens and the rice is cooked, while stirring occasionally.

5.       Cool completely, add the apple pulp and mix well.

6.      Refrigerate for 2 hours and serve chilled garnished with cardamom powder.

Enjoy your dessert

By: Aparna

Spinach Tofu Curry

Makes: 4 servings, about 1 1/2 cups each

Active Time: 40 minutes

Total Time: 40 minutes

Ingredients

• 2 tablespoons South Indian curry powder / Garam Masala
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 200 gms package extra-firm or firm water-packed tofu
• 4 teaspoons refined oil
• 250 gms of spinach finely chopped
• 2 medium onion, finely chopped
• 2 teaspoons grated fresh ginger
• 100 gms coconut milk
• 1 teaspoon light sugar
• 50 gms of chopped coriander
• 1 tablespoon lime juice

Preparation

Combine masala powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes; toss the tofu in a medium bowl with 1 teaspoon of the spice mixture.

Heat 2 teaspoons oil in a kadai over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.

Heat the remaining 2 teaspoons oil over and add spinach, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes. Add coconut milk and sugar; bring to a boil. Add half the coriander and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the tofu to the pan, cover and cook, stirring once or twice, until the spinach and greens are tender, 3 to 5 minutes more. Remove from the heat and stir in lime juice and switch off the heat. Pour the cooked contents to a serving bowl and garnish it with rest of the coriander and mustard seeds burst in one teaspoon of coconut oil. 

Story of Sri Ranganathar and Ucchi Pillayar

One of the most important temples on the banks of Kaveri is Sri Ranganatha Temple is in Srirangam, Tamil Nadu. It has a very interesting story linked to its evolution. As a part of Lord Rama’s coronation ceremony in Ayodhya, he gave away lavish gifts to all the attendees. Vibhishana who had abandoned his brother and surrendered to Rama without any expectation also was ready to leave to Lanka, when Rama called him and gave him a special gift. He gifted Vibhishana with the idol of Ranganatha which was also the family deity of Ikshvaku dynasty and considered as family wealth of the dynasty.

Vibhishana was overwhelmed on receiving such a valuable gift which was planning to establish in Lanka, his kingdom. However, Lord Ganesha was not of the opinion of letting Sri Ranganatha’s idol leaving India and he nicely executed his plan of retaining the idol at the banks of Kaveri, Tamilnadu and Bharat. He used Rama’s warning to Vibhishana to his favour. Rama had warned Vibhishana that the idol and Vimana should not be placed anywhere on the ground and that they should be carried directly to Lanka, failing which the idol and the vimana would get established at the first place he places them on the groud.

Lord Ganesha volunteered to hold the idol for Vibhishana, when he was filled with the desire of taking holy bath in the mighty River Kaveri, at the condition that in case Lord Ganesha no longer is able to hold the idol, he would call for Vibhishana three times for him to come and take the idol.

With Vibhishana agreeing to the condition, he handed over the idol to Lord Ganesha and proceeded to fulfill his desire. Lord Ganesha waited for the right opportunity and when Vibhishana had gone far into the kaveri swimming, Vinayaka called out thrice in quick succession. With Vibhishana failing to reach Lord Ganesha at the call of three, he placed the idol with vimana on the ground. As Lord had already warned, the idol with the vimana got firmly established there (which is now the Sri Ranganathar temple at Sri Rangam).

Vibhshana on return was angered for having lost the opportunity of taking Sri Ranganathar with himself to Lanka and in his outburst, he chased  Lord Ganesha to hurt him. Lord Ganesha played along and ran till he reached the top of the current Rock Fort Hill and sat waiting for Vibhishana. On reaching the top of the hill, exhausted Vibhishana gave a sharp knock on the head of Lord Ganesha as a vent to his frustration and Lord Ganesha revealed his true form. On realizing his error, he immediately apologized to Lord Ganesha. The Lord immediately forgave him and let him know that he received his great gift from Lord Rama as a reward for his genuine sacrifice with no desires. But, he lost the idol once the materialistic desires  (of taking a dip in the beautiful River Kaveri) took over him and seemed more important than taking Lord Ranganathar to Lanka without any stoppage.

However, as a consolation to the work executed by Vibhishana in carrying the Lord’s idol from Ayodhya to Srirangam, he had established the Lord’s idol facing Lanka and gracing it with his blessings. There seems to be dual meaning to the name “Ranganathar” (deity’s name). Arangam in tamil means a stage. One school of thought claims that since we are puppets in the hands of God for him this world is a stage, the deity has been named Sri Aranganathar and other school of thoughts says that a drama was conducted with Vibhishana as a puppet to establish this deity in South which was originally in Ayodhya (North India).

The place in which the Ranganathan deity was kept was later covered in deep forests, due to disuse and after a very long time, it was discovered when a Chola king chasing a parrot found the deity accidentally. He then established the Ranganathaswamy temple, Srirangam as one of the largest temple complexes in the world. Meanwhile, the Pallavas built the Vinayaka temple and the Thayumanaswamy temple, in the rock which Vinayaka used to escape Vibishana.

Reference – Compilation from Various religious stories and publications by different authorities (printed and website)

Mom's secret recipe on Pachai Moru Kuzhambu

PACHAI MORU KUZHAMBU

INGREDIENTS:

Dania leaves – 1 small bunch; green chilli - 2 or 3; coconut scraped – 1 laddle;

Mustard seeds – 1 tsp; salt – 1/2 tsp.;

Curd – ½ litre.

Grind the above ingredients except curd.

Churn the curd with ladle.

Add the grounded paste to it.

Mix it well.

Garnish with thinly cut coriander leaves and it is ready to eat. 

Recipe: Ganga RamMohan

Mom's secret receipe on Moru Kozhambu

MORU KUZHAMBU

INGREDIENTS:

Curd – 1 litre; Salt – 1 tsp; Coconut oil / Refined oil Curry leaves;

Vegetables-lady’s  finger,pumpkin, arbi   (any one)

Urad dhal or chana dhal  kunnukku 

For Grinding:

Dania – 2 tsp; Jeera – 2 tsp;  chana dhal – 11/2 tsp; rice – ½ tsp; Green chilly (med. Size) – 5 tsp; Coconut – ½;

PROCEDURE:

Grind the above ingredients & keep it aside. Cook the vegetables with salt.

In the meantime, churn the curd thick & keep it ready.

Remove the excess water from the veg. & add the paste , it should be slightly thin. Keep on stirring it. Add the curd. After 2 min. switch off the gas.

In  a pan add oil when it is hot add mustard seeds & pour it in Moru Kuzhambu

Now it is ready to serve.

Serve it hot.

Recipe by: Ganga RamMohan

Mom's Scret Lemon Rice Recipe

LEMON RICE

Ingredients

Rice – 1 cup; Water – 3 cups; Lemon – 3 Nos.; salt

Seasoning:

Til Oil- 1 laddle; Mustard – 1tsp; uld dhal – 11/2 tsp; Chana dhal – 11/2 tsp; Moongbali 1 tsp; (optional), cashewnuts – 6; hing, green chilli-3 nos.; curry leaves.

METHOD:

Cook the rice . Allow it to cool by adding ½ ladle Til oil to it.

In a pan pour rest of the til oil. When it is hot add mustard seeds,moongbali, uld dhal, chana dhal, c.nuts ,hing, haldi powder, g.chilli  & c.leaves. Add this  to the rice. Now add lemon juice, salt & mix well.

Lemon rice is ready to be served.Garnish with thinly cut coriander leaves.

Please remember not to heat the lemon rice. It will turn bitter in taste with an awful smell.

Recipe by: Ganga RamMohan