…. I often end up with a little more time for lunch and dinners, for working from home extends almost through the day compared to hours spent in the office. That also means I don’t miss the opportunity to prepare the meals hot and fresh. Plus we need all the energy to snow shovel!! 😀 Today was no different and I gave arisi kozakattais, arachu vitta maanga chutney and tomato chutney a trial for dinner. The picture doesn’t do enough justice to the taste! ( I must get better at food photography, it’s a plan on the back burner ). So without digressing further here are the recipes that i inherited from amma. And am i glad i did her proud today! 🙂
Arisi kozakattai ( steamed Rice balls ) for lack of a better word
( More than enough for 2 adults )
- * Rice – 1 cup ( sona masoori or any other daily cooking rice. I am sure even brown rice might work out good )
- * Water – 2 cups
- * Ginger – 1 inch cube ( Finely chopped )
- * Green chillies – 3 to 4 ( Finely chopped )
- * Grated coconut – 2 tsp ( Optional )
For Tadka –
- * mustard
- * Channa daal – 1 tsp
- * urud daal – 1 tsp
- * Hing – a pinch (Asafoetida)
- * curry leaves – torn
- * Dry red chilly – 2 or 3 ( Broken )
- * Grind the raw rice in the blender such that the rice breaks to 1/3 its size. Take care not to powder it. It should have the consistency of rice used to make porridge. Keep aside.
- * Let splutter and fry the tadka ingredients for 3 to 4 minutes.
- * Lower the heat and add 2 cups of water to the tadka. Close the lid and let it come to a boil.
- * Add enough salt to the boiling water.
- * Now slowly add the crushed rice and let it cook. Take care to mix it so that it does not stick to the bottom of the vessel when the water evaporates.
- * Once it forms a thick paste, take it off the burner and let it cool down to a tolerable heat. If using coconut, now is the time to add it.
- * When the crushed rice dough is warm ( don’t let it go completely dry !) make medium size balls and pile them like a mountain of balls on a single idli plate.
- * Steam it in the cooker for 25 to 28 minutes without the whistle.
Serve hot with chutneys!
Arachu vita maanga chutney ( Ground raw mango chutney )
This is the most popular combo for the arisi kozakattais. I must warn before i proceed that the raw mango I am talking about is a pickled salted small mango and is rarely available anywhere other than kerala.
Here is a link to the mango ( kanni maanga/ uppu maanga ) I am talking about and I had a couple safely kept in my fridge by amma.
The procedure is fairly straightforward as you might have guessed –
- * Grind one whole unseeded maanga with a cup of grated coconut and 2 to 3 green chillies to a semi-crunchy paste. Instead of salt, add the brine used to pickle the maanga while making the chutney.
- * Tadka chutney with mustard and curry leaves ( optional step )
I must say it is the most delicious chutney ever! Try not go more than one kanni maanga, it can make the chutney very sour.
This chutney is also enjoyed with kanji ( rice porridge and ghee.. Ah! comfort food )
This is not a delicacy in any way. I am not a huge fan, but N loves this and I am glad i could find my niche with it. So here is how i make mine –
- * White Onion ( 1/2 of a medium sized one ) OR Red Onion ( 1/4 of a medium sized one )
- NOTE: Be very careful to not use more than 1/4 of the red ones, I once made a mistake using 1/2 of it and it changed the taste completely.
- * Tomatoes ( Medium sized – 4 OR small sized – 5 )
- * Garlic cloves – 2
- * Coriander seeds – 1 tsp
- * pepper corns – 5 to 6
- * dry red Chilly – 3 or4
- * Groundnuts – half a handful
- * Grated coconut – 1 tsp
- * Cilantro – 1 generous handful
- * Add oil to the pan and add coriander seeds, peppercorn and red chillies to it.
- * Add cut onion and garlic and groundnuts and fry till they turn a golden brown.
- * Now add the tomatoes and cilantro. Keep the lid closed and let the tomatoes cook to a mashed-up pulp with lots of water oozed.
- * Keep it aside to cool down and add the coconut and salt to it after taking it off the burner.
- * If making chutney for a sandwich spread, grind it without adding any water at all. Else if making for dosas, you may add little water as needed, but take care not to make it watery.
- * In the same vessel, tadka mustard and curry leaves. To the spluttering tadka, plop the ground chutney and let it cook with an occasional pop for 5 minutes.
Thats a lot of recipes …. Until the next snow day.. OH wait.. tomor is snow day too… May be a soup dinner is in the offing.. Until then!!