2010 in review
The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:
The Blog-Health-o-Meter™ reads This blog is doing awesome!.
Crunchy numbers
A helper monkey made this abstract painting, inspired by your stats.
A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 7,500 times in 2010. That’s about 18 full 747s.
In 2010, there was 1 new post, growing the total archive of this blog to 18 posts.
The busiest day of the year was January 23rd with 84 views. The most popular post that day was என்னைப் பற்றி ….
Where did they come from?
The top referring sites in 2010 were en-jannal.blogspot.com, google.co.in, rajappa-musings.blogspot.com, en.wordpress.com, and rajappa.blogspot.com.
Some visitors came searching, mostly for samayal kurippu, வத்தக் குழம்பு, tamil samayal kurippu, samayal kurippu in tamil, and samayal kuripu.
Attractions in 2010
These are the posts and pages that got the most views in 2010.
என்னைப் பற்றி … December 2007
5 comments
செட்டி நாடு சுண்ட வத்தக் குழம்பு January 2009
1 comment
முருங்கை மஸாலா Drumstick September 2009
1 comment
முளை கட்டிய பயறு ஸாலட். March 2008
Palaakkai Pinju recipes March 2008
POSTS TRANSFERRED
THE POSTS IN THIS BLOG
HAVE BEEN TRANSFERRED /
SHIFTED !!
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Rajappa
12 Feb 2010
Yellow Flavoured Rice
YELLOW FLAVOURED RICE
Ingredients
1. Basmati or Jeeraga Samba rice – 2 cups/300 gms
2. Ghee – 1 table spoon full
3. Elaichi – 3 whole ( peel the skin slightly)
4. Cloves(Lavangam) – 3 or 4 whole
5. Cinnamon sticks (pattai) – 1 piece of 2″ long
6. Onion – 1 medium size chopped finely
7. Turmeric (haldi) – 1 small pinch
Method
1. Soak the rice in water for 15 to 20 minutes
2. Drain water & spread the rice in a towel or newspaper to remove water
3. Heat ghee in a kadai
4. Add Elakkai, Lavangam & Pattai and fry lightly
5. Add chopped onions & fry till golden brown
6. Now add turmeric powder & mix well
6. Add rice and fry for 2 minutes
7. Add water 1:2 ( rice : water) and cook for 15 minutes keeping the flame low
8. When rice is done , remove from fire & serve hot with any raitha
This is very simple & consumes less time.
Kids will definitely like this.
Ramesh on 14 Dec 2009
முருங்கை மஸாலா Drumstick
Ingredients
1. Drum stick – 2 to 3 full length – cut into 2″ long pieces
2. Coconut – grated – 2 table spoon
3. Red chillies – 3
4. Dhania seeds – 1 teaspoon
5. Chana dhal – 1 teaspoon
6. Tomato – 2 mediumsize
7. Curry leaves – a handful
8. Onion – 1 medium size cut length wise
9. Tamarind juice of – 1 lemon size with one cup of water (175 ml)
10. Mustard seeds ( kadugu )
11. salt to taste
12. Oil 30 ml
Method
1. Grind coconut, Dhania seeds, Red chillies , chana dhal with little or no water into a fine paste
2. Heat kadai, add oil & mustard seeds. when it is done add onion & fry for 3 minutes in medium flame.
3. Add tomatoes , and fry till it becomnes mushy
4.Add Drum sticks , mix well and cook for 5 minutes
5. Add tamarind water and cook, covered for 10 minutes
6. Add salt & cook for 2 minutes
7. Add ground paste & mix well and simmer for 3 more minutes
8. Add curry leaves and remove kadai from stove
9. Serve hot with rice and/or rotis
Note (a)- More water can be added if we want a thin gravy; Can be dry also with less water
Note (b) – Instead of Drum stick – kovakkai can also used. while using kovakkai use Ground nuts & ellu ( 1 teaspoon ) instead of Chana dhal Note
ramesh
1000 AM, 8 sept 2009
செட்டி நாடு சுண்ட வத்தக் குழம்பு
செட்டி நாடு சுண்ட வத்தக் குழம்பு
தேவையானவை
வெந்தயம், சோம்பு, சீரகம், கடுகு, மஞ்சள்தூள், தனியா தூள், தலா 1 டீஸ்பூன்;
பூண்டு, சாம்பார் வெங்காயம் – தலா 10
வர மிளகாய் – 4
மிளகாய்த்தூள் – காரத்திற்கேற்ப (~~ 2 டீஸ்பூன்)
கறிவேப்பிலை
புளிக்கரைசல் – எலுமிச்சை அளவு
நெய் – சிறிதளவு ந-எண்ணெய், காய்ந்த சுண்டைக்காய் (வத்தல்)
செய்முறை
சுண்டைக்காயை சிறிது நெய் விட்டு வறுத்துக் கொள்ளவும்.
நல்லஎண்ணெய் விட்டு, காய்ந்த பிறகு, கடுகு, வெந்தயம், சோம்பு, சீரகம், பூண்டு, சாம்பார் வெங்காயம், கறிவேப்பிலை சேர்த்து வதக்கவும்.
வெங்காயம் நன்கு வதங்கியதும், மிளகாய்த்தூள், மஞ்சள்தூள், மல்லித்தூள் சேர்த்து வதக்கி, புளிக்கரைசல், உப்பு சேர்த்து சிறிது தண்ணீர் விட்டு கொதிக்க விடவும்.
குழம்பு கெட்டியாகி எண்ணெய் மேலக மிதந்து வந்ததும் இறக்கவும். பிறகு வறுத்த சுண்டை வத்தலை போட்டுக் கலக்கவும்
** நன்றி – ஆனந்தவிகடன் 07-01-2009 இதழ்
Potato – Brinjal Curry
Potato – Brinjal Curry
Ingredients
1. Potato ( Cut into cubes) - 250 gms
2. Brinjal ( Cut lengthwise) - 250 gms
3. Oil for frying ( Half Vanali ) - As you like
4. Kadugu (Thalikka) - 1 big tablespoon
5. Vendhayam (Thalikka) - ½ big tablespoon
6. Kariveppilai (Thalikka) - 1 – 2 Kothu
7. Dhania Podi - ½ Teaspoon
8. Milagai podi - ½ Teaspoon
9. Table salt - To taste
10. Curd ( Plain ) - 200 ml
Method
1.Heat oil in a Vanali
2.When oil becomes hot – add potato – cut into cubes and deep fry till it becomes crisp
3.Then deep fry – brinjal – cut lengthwise – till it becomes crisp
4.Now – allow the curd to pass thru the sieve ( salladai ) so that it becomes plain & thick
5.Heat a tablespoon oil in the vanali & add Kadugu,vendhayam & kariveppilai
6.Allow kadugu to splutter fully( Kadugu Vediththal)
7.Add deep fried Potato & Brinjal and mix well for ½ minute
8.Add Dhania podi,Milagai podi & salt – Mix well for ½ minute
9.Now reduce heat & add curd – mix well – immediately remove vanali from heat
This can be served with rice as a side dish ( normal curry in our home ) and with ROTI
Ramesh on 17 April
Mixed Vegetable Sambhar – Sindhi style
Sindhi Curry (One more version of Sambhar)
Ingredients
1. Vegetables – Cut lengthwise – 250 gms
Preferred vegetables – at least four from list given below
Kothavarangai
Avarakkai
Brinjal
Carrot
Parangikai
Cauliflower
Vendakkai
2. Toor Dhaal – 100 to 150 Gms
3. Tomato – Medium size – 2 ( Cut each into 4 pcs)
4. Salt – to taste
For the seasoning (thalikka)
1. Kadugu – ½ teaspoon
2. Jeeragam – ½ teaspoon
3. Vendhayam – ½ teaspoon
4. Milagai – 2 – 3 pcs
5. Perungayam – 1 sittigai ( Pinch)
6. Ginger – 1 finger length ( cut lengthwise )
7. Oil – 2 tablespoon
8. Kadalai maavu – 1 big tablespoon
For finishing
1. Dhania powder – ½ teaspoon
2. Milagai podi – ½ teaspoon
3. Kariveppilai – 1 kothu
4. Kothumalli – 1 handful ( kai pidi)
5. Vellam(Jaggery) – 1 Goli Gundu size
6. Puli Karaisal – 1 Tablespoon
Method
1. Boil all the vegetables till 3/4th done – keep the stock (water used for cooking the vegetables)
2. In a pressure cooker, cook Toor dhaal with tomatoes & salt – allow 5-6 whistles – keep the stock (water used for cooking the dhaal)
3. Now, heat oil in a kadai (Vanali) , add Kadugu,jeeragam,vendhayam, milagai,ginger.
4. Now simmer (reduce heat)
5. Add perungayam
6. Add kadalai maavu and mix well for a minute.
7. Now add the cooked dhaal – with the stock
8. Mix well
9. Add boiled vegetables – with the stock
10. After a minute, add Dhania powder & milagai podi
11. Cook for 12 to 15 minutes
12. Add Puli karaisal & continue for a minute
13. Add vellam & continue for a minute
14. Add kariveppilai & kothumalli & remove from heat.
This can be served with hot rice & roti
Those who opt for more hot & spicy sindhi curry – may add 2 – 3 green chillies while cooking the dhaal & tomato
Ramesh 9 April 2008
Guthi Vankaya Ver 2
Guthi Vankaya – ver 2.0
What you need to make this dish:
8 Kathirikais
3 tbsp cooking oil
1/2 medium onion, chopped finely
1 medium tomato, chopped finely
2-4 green chilies, slit
Salt to taste
tadka items: 1tsp each of chana dal, urad dal, mustard seeds, cumin seeds, and curry leaves from one sprig
Fresh cilantro, for garnishingTo be ground into paste:
1 fistful peanuts/groundnuts
4-6 dry red chilies
1 tsp coriander/dhania seeds
1/2 tsp cumin/jeera seeds
2 tbsp khuskhus/poppy seeds
1 + 1/2 tbsp raw tamarind or 1 tsp tamarind paste
2 cloves garlic
Salt to taste
Prep Work:
Soak Tamarind in 1/2 cup warm water for 10-15 minutes. Mash little bit before adding it to the blender.
Soak poppy seeds in 1/4 cup water for 10-15 minutes. Discard the water.
Dry roast peanuts. Remove skins if any. Keep aside.
Dry roast dhania seeds, jeera seeds, red chilies until done.
Take all items listed for the paste in a blender, blend to get a semi-smooth thick paste. Do not add too much water. Add only the amount required for the blender to move (this includes the tamarind water).
Method:
- Wash kathirikais, cut into quarters without separating. Place the cut Kathirikais in a salted water bowl to keep them from discoloring.
- Take one kathirikai out, squeeze well, stuff it with the paste made. Keep aside. Repeat this with rest of Kathirikais. Keep aside the remaining paste.
- Heat 2 tbsp oil in a skillet on medium heat. Add Kathirikais, stir carefully to coat them with oil. Cover and cook until the Kathirikais are almost done, stirring occasionally.
- Remove the kathirikais from the skillet, keep aside.
- In the same skillet, add remaining oil, heat it to medium heat. Add tadka items one by one. When the mustard seeds stop spluttering, add onions, green chilies, little salt (keep in mind that the paste has salt too). Saute until the onion is cooked to light-brown color.
- Add tomato pieces, cover and cook for 3 minutes or until done.
- Add the remaining paste and 1/4 cup water. Return the Kathirikais to skillet. Mix gently. Once the sauce starts simmering, reduce heat, simmer for 7-9 minutes or until the kathirikais are completely done.
- Remove from heat, garnish with fresh cilantro, serve with steamed rice or roti.
Served with riceShopping Notes: Choose young kathirikkai with thick stems. The ones with thin stems are old ones, which are bitter and have tough seeds, not suitable for this dish. The color of the stems should be dark green, not brown with fungus 
rajappa 4 April 2008 12:30
Sprouted Moong Dal Idli
Sprouted moong idli
These have a strong moong taste which takes a while to get used to. So give it a couple of chances. Serve with a hot bowl of sambar or your choice of chutney and you have a hearty breakfast.
Ingredients:
2 cups idli rava (or 2 cups rice, soaked, dried and coarsely powdered)
1 cup sprouted moong
4 green chilies
1/2 tea spn ginger
SaltMethod:
Mix the paste with batter. Steam the idlis.
Serve hot. Serves : 4-5
Preparation time : 20mins (excluding the idli batter preparation time)
PS: Do not attempt this if your idli batter is not fermented well. These idlis are slightly harder than the plain idlis, so if the fermentation has not happened well, the idlis become rock hard.
** recipe sent by Ramesh on 29 march 2008
Palaakkai Pinju recipes
PALA KAI (PALA PINJU) RECIPES
from Ramesh 0n 14-3-2008
PK doesn’t need boiling – instead pour eneough oil in to the KADAI – like we do for making Vadai or Bonda and fry deep – then
keep aside to allow oil to drain.
Then make your base masala
The options are
a) Ginger Garlic base
b) Tomato onion base
c) Ginger garlic + Thengaipaal + bay leaves + Pudina
etc to name a few bases.
Then fry this masala in a teaspoon oil over 12 -1 5 minutes in a kadai till the oil oozes out.
Allow the masala to coll for 5 – 7 minutes.
Then add a cup full of water ( 150 ml to 200 ml) to the cooled masala.
Mix water with masala thorougly with Karandi/spoon so that the masalabecomes thin.
Now transfer this mixture to the kadai and allow to become boil.
When you see the bubbles surfacing, aimmer the stove & add the FRIED PK
The masala & PK has to be mixed gently
The thin masala will be absorbed by the PK fry and when it is about to become dry, remove from teh stove & garnish with
Kothumalli leaves
Pls wait for one wek – let me give you step by step along with fotos.( ofcourse JPEG )
Ramesh
———
Recipe from Rajappa on 14-03-2008 Meenakshi Ammal Samayal Kurippu
Pala kaai (pk) – peel its outer skin, remove the centre narambu, and cut into small cubes.
Cook the cubes, with 1/4 tbsp of haldi powder, in a closed pan.
After these are well-cooked, add a pinch of salt and continue cooking for a few more minutes.
Drain the water and allow the pk to cool.
Using an appalak kuzahvi, te cooked pk is to be uthirthu_fied.
For every 2 cups of uthirtha pk, the following are needed:
1 1/4 tsp of salt, 4 milagai vaththal (red milagai), kadugu 1 tsp, Udad dal 1 1/2 tsp, sugar 1 1/2 tsp,kariveppilai oru killu, hing a pinch, Oil 4 tsps,
Cooked thuvaramparuppu 1 handful, 1/2 moodi thruviya thengai.
Heat a vanali and pour the oil and add kadugu, uluththamparuppu, killiya milagai vaththal, and let them saute (thaalikkavum) .
add cooked thuvaramparuppu, and kilaravum for a couple of minutes.
Add the cooked pk.
Dissolve the hing in water (karaithu kollavum) and add this.
Add kariveppilai
Add sugar
Usiliththu_fy this for a few minutes.
** End of recipe.
———
recipe from Ganesh on 13-03-2008
PALA KAI KURMA
This kurma recipe is based on canned jackfruit (and the can contains 20 to 25 small cubes of pala kaai). I am sure this can be
applied to the Pinju pala kaai. The kurma can be eaten with hot rice or rotis.
Things to grind in Mixie:
1. 1 big onion, roughly sliced and slightly fried with few drops of oil
2. 1 tomato (the size of a tennis ball)
3. 3 or 4 cloves of Garlic
4. a small piece of ginger root
5.4 to 6 green chillies (depending on the level of ‘kaaram’ you prefer)
6. a handful of mint leaves
7. a small bunch of Kotthamalli leaves
8. 2 or 3 bay leaves, 3 or 4 lavang, a tea spoon of black pepper, 1 vaasanai poo (you may play around here depending on the level
of masala you prefer)
9. few pieces of cashew and/or almond (if you haven’t tried this before, cashew/almond gives a rich flavour in most of the
chutney/gravy mix)
10. right amount of salt and a tea spoon of sugar
11. A can of coconut milk or half moodi Thengai (if you are going to use raw thengai, make sure the gravy is not coarse at the
end)
Method:
1. I am not sure about the form of the Pala kaai which you get. Make sure the kaai is in small cubes. Add 1 or 2 tea spoons of your
favourite oil and fry the pala kaai until they become slightly brown. The purpose of this is for them to retain the shape when you
finally drop them in the Kurma. Keep them aside.
2. Add 2 table spoons of oil in the pan(depending on the level of oil that you would prefer). Add a tea spoon of jeera and let them
sputter.
3. Now pour the ground masala in the pan. If your ground masala is too thick, add a tumbler of water. Simmer the stove to
medium and let it cook for 15 to 20 minutes OR until you see the masala mixed with oil completely.
4. Now add the fried pala kaai to the masala in the pan. Simmer the stove to low and cover the pan if possible. Slow cooking
gives a better taste in my experience. Put off the stove after 15 minutes or so (depending on how raw the pala kaai is).
——-
Channa, Brinjal, Drumstick Sambar – Salem style
10-12 big – cut - pieces of (brinjal)
8-10 pieces - cut - drumsticks
1 or2 medium size onion
1 or3 medium size tomato
4-5 kari veppillai leaves
1/2 tea spoon kadugu
1/2 tea spoon milagai podi (optional)
1 tea spn sambhar podi
Oil
Salt
Soak chickpeas overnight and cook 6 – 7 whistles in a pressure cooker.
