Wednesday, October 28, 2015

Chidambaram Gotsu / Authentic Chidambaram Brinjal Gotsu | Side Dish For Idli,Dosa &Pongal

Learnt this recipe also from one of my friend who is came from chidambaram.actually this dish is famous by DHIKSHITARS of Chidambaram temple.They prepared this gotsu with SAMBA SADHAM(RICE) as an offering to Lord Nataraja.The taste must be incredibly divine.

Later will share the Samba Sadam recipe.

In temple they dont add pearl onions,if u wish u can add ...

Preparation Time : 20 mins
Cooking Time : 15 mins
Serves : 2-3

Baby Brinjal - 6
Curry leaves - 2 sprig
Turmerice Powder / Haldi - 1/4 tspn
Tamarind Pulp - 1 tbspn
Jaggery - 1/2 Tspn
Oil - 1/4 cup
Salt - To taste
Mustard Seeds - 1/2 tspn

For Gotsu Podi

Coriander Seeds/Dhaniya - 2 tbspn
Cumin Seeds  /Jeera - 1/2 tspn
Fenugreek Seeds - 14 tspn
Channa dal - 1 tbspn
hing - 1/8 tspn
Dry Red Chillies - 2


*Heat oil in a pan  & dry roast them seperately.after it cools down,grind them to a nice powder.

*Cut the brinjals slightly lenghtwise & soak them in  water +turmeric pdr to avoid discolouration.

*Heat Oil in kadai add mustard seeds,once it crackle add the brinjals 

*Saute it well.they cook in the oil for 5 mins.
*Once it cooked add gotsu podi  & tamaring pulp,salt.
*Slightly mash the add the jaggery & curry leaves.
Let it cook for anither 5 mins in low flame.
*Once the oil floats on top of the gotsu,swith off the flame.

*Goes well with Idli,Dosa,Pongal,Samba Sadam &Arisi Upma.


*Dont add too much water while u extract the tamarind juice.

*If u want to add pearl onion,add it while seasoning..

*Dont forget to add jaggery it gives nice taste to gotsu.

*The gotsu consistency will be thick.

*Always use Baby brinjal for this recipe.

*Adjust the spiciness according to your taste.

Tuesday, October 27, 2015

How To Clean Silver In 2 Ways ( Using Baking Soda & Toothpaste )

Today's post is not related to food sharing how to clean silver.Did you Know how easy it is to clean your silver at home using 2 method.1 st method is using Baking Soda & 2 nd method is Toothpaste.Using this both method u can clean your pooja vessels too.If u want to try baking soda method for pooja vessel,after putting in hot baking soda,take it out from water use a toothbrush to clean between the crevices. 

 Clean Silver  with Baking soda & Aluminium foil


Silver Fork - 6 
( i used my silver fork,u can use any silver items)
Aluminium Foil
Baking soda 1/3 cup
Boiling water
Glass dish or Aluminium baking dish


*First  boil the water in a vessel.

*Line a Aluminium foil in glass dish

*put the silver fork & add the baking soda.

*Slowly pour the boiling water,making sure each piece is touching the foil.This should take only 30 secs but if you have heavily tarnished pieces you may need to let them soak a few mins longer &also add more baking soda too.
*Using tong remove the silver fork from the water,u will see the magic in above picture.

*And wipe through clean dry towel.Then, look deep into your shiny silver .And also see the dirty water.

Clean Silver WithToothpaste

Here i used colgate toothpaste,u can use any brand toothpaste.




*Apply little paste in silver.

*Using a clean soft cloth,rub it gently.add more toothpaste if the cloth gets dark and continue cleaning the silver.

*Rinse it in warm water and dry it with a soft cloth.

Monday, October 26, 2015

Kalyana Rasam | Iyengar Spl | South Indian Rasam Recipes

 Learnt this recipe from one of my FB has a wonderful taste &flavor.This special rasam being served in marriages.the secret behind the rasam is temper with ghee & freshly ground the masala.This recipe is big hit from my family members.

Preparation Time - 10 mins
Cooking Time - 15 mins
Serves - 4


Tamarind - a small lemon size
Tomato - 2 large
Cooked Toor dal - 1/4 cup
Curry leaves - 1 sprig
Chopped coriander leaves - 2 Tbspn
Jeera / Cumin seeds - 1/2 tspn
Green chilli - 1
Turmeric pdr / Haldi - 1/2 tspn
Salt - to taste

For Grinding

Ghee - 1 tspn
Coriander seeds /Dhania - 2 tspn
Dry Red Chillies - 2
Pepper - 1 tspn
Toor dal - 2 tspn

To Temper
Ghee - 1 tspn
Mustard seeds -1/2 tspn
Jeera/Cumin seeds - 1/4 tspn
Curry leaves -few
Hing / Asafoetida - 1/4 tspn


*Soak the tamarind in hot water &extract the juice.

*In a pan add ghee  and grinding ingredients.Fry it till the dal turns golden brown colour.keep it aside.

 *Grind it along 1 tomato +Jeera to a coarse paste.
 *In a vessel add the tamarind juice+salt+turmeric pdr+slit green chilli+1 chopped tomato.
 *Boil it till the raw smell of tamarind goes away  add the ground masalaMix it for a minute.
 *Add required water mixed with cooked toor dal to the mixture.
 *Boil till it becomes frothy from all the sides, add curry leaves+coriander leaves.swith off the flame.
*Finally temper with the items given under 'to temper' and add it to the rasam.


*Dont boil the rasam once it starts to frothy .otherwise the taste must be different.

*For best taste use ghee for roast & temper.

Saturday, October 24, 2015

Butter Murukku | Diwali Snacks

 Love this murukku for its soft & melt in mouth.First i tried with my own ratio it becomes brown colour,later i realized about flour ratio.after many trials i got that white colour.


Rice flour - 1 cup
Roasted gram dal flour / Pottukadalai maavu - 2 tbspn
Gram flour / Kadalai Maavu / Besan - 2 tbspn
Melted butter - 1 tbspn
Jeera / Cumin seeds - 1/2 tspn
Hing / Asafoetida - 1/4 tspn
Salt - 1/2 tspn
Oil -to deep fry


*In a wide bowl Mix the given ingredients except oil.

 *Then slowly add the water to make smooth dough.

*Here i used single star plate to make the murukku.
 *Heat oil in a kadai  and squeeze the murukku in press.
*Stir in between and cook it on both sides.

*Cook until the bubbles sound ceases.

*Drain it in a paper towel & completely cool down before store it in a airtight container.


*Dont overcrowd the murukku, otherwise they wont cook.

*Here i used homemade flour,if using storebought one  dry roast it for 5 mins cool it &further continue the procedure.

*For roasted gram dal pdr, first grind the roasted gram in mixie & sieve it

*Dough will be slightly tight becoz we want the murukku in small and broken  trips.

*Always use 1 cup flour = 1/2 tspn salt.dont add more than mentioned it.

Thursday, October 22, 2015

Akkaravadisal | Temple Style Akkaravadisal | Iyengar Spl

 Akkaravadisal  is similar to sweet pongal but with slight differences.In temple its prepared in open pot,add lots of milk & ghee.they dont add cashews or raisins.iy u wish u can add it.


Raw rice -1/3 cup
Moongdal (Paasi Paruppu)- 1 Tbspn
Milk - 3 Cups
Water  -1/2 cup
Jaggery - 1/2 cup+1 tbspn
Cardamom Pdr- 1/4 tpn
Edible Camphor - a generous pinch
Ghee - 1/4 cup+1 tbspn


*Wash the rice & drained the water from it.

*In a pressure cooker add a 1 tspn ghee,dry roast the moong dal until it turns golden brown.

 *Then add  the rice,roast it for 2 mins.
 *Add 1 1/2 cup milk+1/2 cup water.pressure cook upto 4 whistle in low flame.
 *Once the pressure released,open the cooker & mash the rice well.
 *Add the remaining milk ,stir it occasionally in low flame.In mean time  add the jaggery in a vessel &little water,boil it.strained it .keep it aside
 *Once the milk starts to boil alowly add the jaggery syrup+little ghee.
 *Stir well for 5 mins,finally add the remaing ghee+cardamom pdr+crushed ediple camphor.
*Always serve it hot to get better taste.

My Notes

*For better taste use full fat milk.

*Dont compromise in adding milk & ghee.

*Dont forget to add ediple camphor,its the key ingredient of the recipe. also gives authentic taste.

*Always cook in low flame else it may be burnt.