Beans Parupu Usili

Ingredients:
Beans chopped- 1/2 pound
Mustard seeds - 1/2 tsp
Oil - 1/4 cup
Salt

For the paste:
Channa dhal - 3 tbsp
Hing - a pinch
Red chillies - as needed
Salt

Method:
Soak channa dhal in warm water for 1 hour.
Strain well and grind along with other ingredients to a coarse paste without adding water.
Pressure cook beans for 1 whisle or microwave it(with water) for 13 to 15 minutes until done.
Strain and set the beans aside.
Heat oil in a pan, tamper mustard seeds, add the ground paste. Fry well till it breaks down into small pieces and becomes dry(see picture below). Add steamed beans and salt. Cook for another 2 minutes.

Mango & Coconut Chiffon

Chiffon cake is my favorite dessert. I've tried different flavors of chiffon and this has been added into my best flavor list recently. As this chiffon was not served for any special vocation, so I left it plain without any dressing to experience the natural flavor. I kept it in a fridge after it had cooled down from the oven for reserving a better texture.

We're totally refreshed by the little mango and shredded coconut with chilly sponge in the very hot and humid weekend.

Recipe for 17cm chiffon tin:

110g egg whites/55g caster sugar/5g corn flour

50g egg yolks/36g water36g/vegetable oil/55g plain flour/10g caster sugar/50g mango juice/25g dried mango (chopped)/24g shredded coconut

1. Whip egg whites until peak form then slowly add in caster sugar continue whipping until a shiny and smooth consistency.


2. Add in the cornflour and whip until just combine.


3. Mix egg yolks, oil, water, peach puree, flour and caster sugar in another mixing bowl until everything combine.


4. Then mix in chopped dried mango.


5. Add in 1/3 of the egg white mixture into (2) until combine. Then add half of the left over egg whites mixture continue mixing. Then mix in the remaining egg whites until well combine.


6. Add shredded coconut and mix until just combined.


7. Pour into the baking tin and bake 35 minutes at 160'C.


8. Turn the cake upside down for cooling before unmold it.


9. Chill in a fridge for better refreshing texture.

VATTAL KOZAMBU - A tangy gravy made with sun dried berries

VATTAL KOZAMBU

- Tangy Gravy made with sun dried berries
This is a very tangy and spicy gravy (kozambu) which can be prepared in no time. It tastes good with plain rice, chutney rice, and podi rice. The taste of dosas, idlies, ven pongal, uppuma, curd rice and numerous other dishes is enhanced when served with a spoon of vattal kozambu.
When Tara bought us a boxful of fresh dough nuts from Krispy Kreme we never thought that we would finish the entire box by the time we reached home. They were so fluffy, warm and so tasty and melted in our mouths, leaving us craving for more. We were so full that we decided to skip dinner that night. However,the sight of vattal kozambu in the fridge, tempted us to eat a meager morsel of vattal kozambu rice. After dinner we felt relieved and the feeling of heaviness had vanished!
Pati (grandmother) prepared Vattal Kuzambu in Kall Chatti (stone vessel. see pic) and stored it for many days as an emergency supplement for other side dishes even in our pre-refrigerator days.

We loved those moonlight dinners, when Pati sat in the courtyard , under the star and moon lit sky, with a 'kall-chatti-ful' of vattal kozambu rice. All of us sat around her in a semicircle with our cupped palms outstretched for a portion (Tuttu) of the vattal kozambu rice. She served us so lovingly. Her animated stories about princes and monsters made dinner time much more interesting that we never took notice of the fast emptying of the kall chatti. Many a time Pati had to mix more rice as we wanted to keep eating till the story got over!
VATTAL KOZAMBU
INGREDIENTS:
Tamarind – enough to roll into a size of a ping-pong ball
Sambar powder – 3 tsps
Salt -2 tsps
Jaggery – size of a big marble
Sesame oil – 4 tbsps
Asafoetida – ¼ tsp
Mustard seeds – ¼ tsp
Fenugreek seeds – 1 tsp
Bengal gram dal – 2 tbsps
Dried Red chillies – 2
Curry leaves – 10
Vattal of your choice – 1/2 to 1 tbsp, as per taste.
Vattals are sundried berries and vegetables. Some popular vattals are 'manathakali' - tiny pepper sized berries, 'chundaikai' - larger and very bitter berries, and kottoranga - dried beans.

If you do not have vattals, you can simply add any fresh vegetables such as carrots, brinjal, pumpkin, cucumber, bitter gourd. A tablespoon of groundnuts adds to the taste.

METHOD:
1) Soak tamarind in hot water for 20 minutes. Extract a thick juice, discarding the fibre and seeds and keep aside.
2) Heat sesame oil in a pan and throw in asafoetida and mustard seeds. When they splutter, add fenugreek seeds and Bengal gram dal and roast till golden in colour. If you want you can add ground nuts at this stage as well.
3) Next add the broken red chillies and the vattals. Fry until they are crunchy and crisp.
4) Slow down the flame and add the sambar powder and fry for two seconds.
5) Add curry leaves and stir.
6) Immediately pour in the tamarind juice.
7) Increase flame and add salt and jaggery. If you are adding fresh vegetables, you can do it now.
8) Let the kozambu boil and thicken until it gives out a very pleasant aroma. Remove from fire when the oil separates.

To eat this with rice, mix the kozambu with hot white rice, and a spoonful of ghee.