Friday, January 30, 2009

Pathiya Thogayal

Pathiya Thogayal or Mango Ginger Thogyal:

Pathiyam means food and diet control. Each food has its own diet restrictions. The sort of diet to be restricted or added depends on various factors.

Tamil cuisine is known for its aromatic, flavourful and sometimes spicy food.Thogayal is a Tamil word for Chutney. Thogayal is common in most South Indian households specially when you need something tasty and need it fast. I used to prepare thogayal of different kinds… thogayal with dals, coconut, vegetables like pumpkin, peerkangai ( ridgegourd ), brinjal, karuveplai(curry leaves), coriander etc,. These recipes create an unique blend of spices, that makes the food very appetizing, nutritious and wholesome.,. Curryleaves, Ginger, mango, Chillies, coconut etc add the zest for this thogayal.

Curry Leaves: The botanical name for karuvepilai is Murraya koenigi. he leaves are small, pointed and in clusters, giving of a strong aroma faintly reminding one of citrus and anise. The aroma is delightful when added to curries and while frying spices, and lends that extra something to south Indian dishes. The leaves, bark and the root of the plant are used in indigenous medicine as a tonic, stomachic, stimulant and carminative. The leaves taken with pepper early in the morning in empty stomach reduces blood sugar. An infusion of the roasted leaves is used to stop vomiting. The dry leaves are ingredient for many herbal medicines. The juice of the root is taken to relieve pain associated with kidney.

Pirandai Edible Stemmed Vine( Cissus quadrangula) Uses:Medicinal Properties and Uses: Pirandai (Tamil)is mainly used to heal bone fractures. It is one of the very frequently used herb by traditional bone setters of India. It is also used for piles, asthma, digestive troubles, cough, and loss of appetite.Salt of pirandai can be used to cure ulcer.Contains Calcium: ideal for children and women.

Ginger :Ginger comes from the root of the ginger plant. It is valued throughout the world as a spice used in cooking and baking. It also may have some medicinal value. The traditional uses of ginger include treatment of ailments involving the large intestine and colon, nausea, indigestion, paralysis of the tongue, morning sickness, vomiting, hot flashes, menstrual cramps and gas. ginger is used to prevent motion sickness, two to four grams daily is most effective.

Mango:contains essential vitamins and dietary minerals. The antioxidant vitamins A, C and E.



Coconut-1 cup( grated)


(Edible Stemmed Vine) Pirandai- 1 piece( lightly Roasted)

Curry Leaves(Karuveppilai handful)

Tamarind-lemon size

Red chilli- 3 to 4

Salt as per taste

Channa dal-1 tsp

Urad dal -1 tsp

Mustard seeds- 1 tsp

Oil- 2 tsp

Warm water as required (approx 1/4 cup)


1. Heat 1 tsp oil in a small pan and stir-fry the sliced pirandaifor 2-3 minutes, till the slices start to soften. Remove from the pan and set aside.

2. Heat the second tsp of oil in the same pan and fry the red chillies, channadal and curry leaves till the dal turns golden. Remove the chillies and set aside.

3. Grind the fried chillies, coconut, tamarind, Mango. Coconut, ginger, pirandai curry leaves together, using only as much water as required to make thick but finely ground mixture.

4. When all the ingredients are ground up properly, add the rest of the tempering (the mustard seedsand urad dal) along with salt to taste and grind for another 20 seconds, so that the dal shredded but not completely amalgamated.

5. Serve as a side dish with idli, dosa, curd rice , , or eat it mixed with ghee and steamed rice with any vegetable dish.

Tuesday, January 27, 2009

Pineapple Jam Cookies & Microwave Brownies

Pineapple Jam Cookies & Microwave Brownies

When I searching for baking recepies I came across this pineapplejam cookies/tarts. I was very much impressed and decided to prepare this cookies. I was very excited and started preparing to make some pineapple tarts. Pineapple tarts take lots of hours to make as there is the cooking of pineapple jam (which can take hours) and preparation of pastry followed by baking. Making these pineapple tarts needs some patience, especially with the pineapple filling.Pineapple tarts have a nice buttery smell pastry which melts in the mouth. I modified a bit. I started with this recipe as a base and made my own modifications, which ultimately inspired a “Wow!” Pretty simple to make and the cookies came out very good especially when hot from the oven.

Pineapple jam

Pineapple jam makes a great spread for toast, biscuits, pancakes or other jams. It’s good on everything!


250 gms -Pineapple

250 gms -Sugar

1/4 tsp pineapple essence

2-cups water

pineapple jam:


Cook the pineapple pieces with water on a low fire until tender and 1 cup water is left.when cooked smash it nicely.

Make sugar syrup of thread consistence then add cooked over low heat until it caramelises and dries up somewhat.

To test whether the jam is done, pour some jam on a dry plate. Allow it to cool and tilt the plate. If the jam is ready, it will fall in flakes.

When the jam is done, Add essence, cook until setting point is reached. When the jam cools, Pour into a jar and close the mouth of the bottle .


250 gm-plain flour

50 gm-milk powder

150 gm-Butter

1/4 tsp- salt

100 gm- icing sugar

1tsp-vanilla essence

Pineapple Tart:

(1) Cream butter and icing sugar till creamy but not till oily.

(2) Add in vanilla essence, salt, flour and milk powder.

(3) Mix till a dough is formed. Chill in the fridge for 30 mins. If dough is still too soft to be rolled out a this point, add in a little more plain flour and knead lightly into a pliable dough.

(4) Once the dough is not so sticky, take a bit into your hand and flatten it.

(5) Place a small ball of pineapple jam on top. Pinch some dough and roll into thin strips. Place on top of jam into a criss cross style.

(6) Brush cookies with egg polish/or butter and bake for about 15 mins or till cookie turns into golden brown.

(7) Leave to cool on and store in air-tight cookie containers.

Microwave Brownies:

I have taken this recepie from Asha.Asha When seeing ur Brownies I was sooo tempted to make it.. I would love to have those brownies first. They looks fabulous and delicious.I prepared it last night itself..cooked in the oven.It takes 5 min for me. I made small modification instead of choco chips I used nuts and I added small choclate bar and no eggs. Asha..has beautifully explained step by step process on her blog. Click here to view the ingredients.My kids enjoyed this brownies..Thank you Asha for your wonderful recepie:)