Vadam Thair Pachadi - Rice Wafers in Curd

VADAM THAIR PACHADI

Thair pachadi is a cooling side dish relished along with a wholesome south indian meal. The basic ingredient is of course 'thair' - curd - which is thick, fresh and not sour . When a vegetable, fruit, nut , herb or a savoury is added to the curd and garnished or seasoned with spices it transforms into a delicious thair pachadi.

Cucumber (vellarikai) thair pachadi effortlessly fits into any menu plan and is most commonly included in our every day cooking. With a little more thinking and a little more effort many other interesting thair pachadis can be prepared.

Vadams or Vadagams in Tamil also known as Sandige in Kannada are rice wafers or crispies prepared with rice flour during the summer months.

One portion of sago - javvarisi - is cooked like a gruel and is left to cool overnight. The next day four portions of rice flour is cooked in eight parts of water. Previously cooked sago, green chilly paste,asafoetida, salt and lime juice are blended smoothly into the dough. The dough is cooled and pressed through the vadagam press called 'nazhi' into small circles on a clean cloth spread out under the sun. Once the vadams are dry they are stored in air tight containers. These vadams are deep fried and savoured like chips.

My mother's easy to prepare vadam thair pachadi is considered a delicacy among family members and we love to prepare it on special occasions.



INGREDIENTS

Vadams ( Ready made vadams are easily available in the stores) - 6
Fresh and thick curds - 1 cup
Oil - for frying

METHOD

1. Heat oil in a kadai and drop two vadams at a time.
2. When the vadam puffs up ( usually two or even three times its size) , remove with a perforated ladle and drain on a paper towel.
3. Ten minutes before serving arrange the vadams in a single layer in a shallow bowl and slightly crumble them with the back of a ladle.
4. Beat and pour the thick curd over the vadams and let them soak for ten miutes before you serve.

No salt or other spices are necessary as the vadams already contain them. Enjoy the flavoursome vadam thair pachadi with any meal.

Mango Rice

Mango…mango and mango….I love mangoes…

I never tried mango rice recipe before. I cut the mango and ate a small piece it was too tart, so to I added grated carrot to balance the tartness to the sweetness of carrot. I was so happy because Shoj does not like anything which is too tart.

Ingredients:

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1 big raw mango

1 carrot

3 green Chilies

4 dry Red Chilies

1 sprig Curry leaves

½ tsp turmeric powder

½ tsp Asafetida

½ tsp Mustard seeds

½ tsp Cumin seeds

¼ tsp Chana dal

½ tsp split Urad dal

Salt to taste

2 tsp Oil

2 cups Basmati rice (cooked)

Method:

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1. Peel and grate the mango and carrot.

2. In a pan add oil, add mustard seeds when the oil is hot.

 3. After the mustard sputters add cumin seeds,dry red chilies, chana dal, urad dal, and green chilies fry until the dal turns golden brown, add asafetida and curry leaves.

4.  Add the onions and fry them until golden brown.

5. Now add the grated mango and carrot, cover and cook until mango gets bit soft for about 5 mins. 

6. Add turmeric powder and salt and stir frequently for about 2 mins so that it does not gets mushy or stick to the bottom. (Note: the mango should not over cook as it will get mushy).

7. Off the flame and add the cooked rice and mix well.

8. Serve this rice hot.

Carrot Halwa / Gaajar ka Halwa

Today Mom and me made yummy yummy Gaajar Halwa. It turned out to be so delicious. I had the halwa with a dollop of vanilla ice-cream and roasted nuts. It was a mini sundae - Desi style.How did I make it? Well, here is the story behind its making..

Ingredients


Grated Carrots - 2 cups
Whole milk - 2 cups
Sugar - 3/4 cup
Cashews - About 6-8
Clarified Butter/Ghee - 1/2 Cup
Cardamom Powder - 1/2 teaspoon

Method

• Take a heavy bottomed pan and add the ghee/ clarified butter. Once the ghee is warm, add the grated carrots and stir it till the raw smell of the carrot is gone.
• In another pan, boil 2 cups of milk and allow it to boil till it reduces to half the volume.
• Add this reduced milk to the carrots and stir it well for another 5-6 minutes.
• Then add the sugar and mix it well.
• Keep stirring the mixture and take care that the mixture does not stick to the bottom of the pan.
• The halwa is done when the ghee starts leaving on the sides of the mixture.
• Add the cardamom powder and mix it well into the mixture.
• Take a tadka pan and add a little ghee to it and add the cashewnuts and roast them until golden brown.
• Garnish the Halwa with the roasted Cashews.