Puli Inji(Ginger Tamarind mix)

Puli Inji is a very spicy and tangy sidedish for Kootu rice. It can also be mixed with hot steamed rice and ghee or oil. This is my MIL speciality and she taught me. Puli Inji is also one of the dish in Palakad Iyer/Tamil Brahmin wedding menu.

Ingredients
Ginger/Inji - 1/2 cup(chopped or thinly sliced)
Green Chilli - 1/2 cup (chopped)
Tamarind water - 2 cups
Turmeric - a pinch
White Sesame powder/Ellu Podi - 1 tspn
Gingely Oil/Nalla Yennai - 2-3 tspns
Jaggery/Vellam - a small lemon size
Salt

Preparation Method
Heat a kadai/wok, add oil,  add ginger, green chilli and a pinch of salt. Saute till the raw smell goes.
Then add tamarind water, turmeric and boil well till the water becomes thick and condense.
Finally add jaggery and sesame powder and boil till the jaggery dissolves or its dry.

Puli Inji is ready to serve. This can also be sidedish for chapathi.

Notes - This can be stored in air tight container for 14-20days in refridgerator.

Crunchy Pina Cookie!!!

Crunchy Pina Cookie is different one. I am baking after a long time, this biscuits/cookie turned out crispy and crunchy. I added more milk so could not cut in cookie cutter and this was good. My son enjoyed.

Ingredients
Maida/APF - 1 cup
Sugar - 1 cup
Corn Flour - 1/2 cup
Baking Powder - 1/4 tspn
Unsalted Butter - 2 tspns
Pineapple essence - 2 drops(Optional) - Pina is Pineapple in Spanish.
Milk - 2-3 tspns

Preparation Method
In a wide bowl, add butter, sugar and pineapple essence. Mix well.
Sift maida, corn flour and baking powder separately.
Now slowly mix with butter and sugar mixture.
Add milk and make a thick batter.
Pre heat oven to 180 C 
Pour 1-2 spoons on the baking tray. Leave little gap from one cookie to another since it will spread a bit.
Bake for 20mins or till brown.


Crunchy Pina Cookie is ready. Enjoy it with coffee or tea.

Pasi Paruppu Payasam/Moong Dal Kheer

During Navarathri different kinds of sundal and sweets are prepared and being shared with family and friends.
Today I have prepared Pasi Paruppu Payasam and Red Kidney Bean/ Rajma Sundal. Its also called Payatham Paruppu, Siruparuppu in Tamil, Pesara Pappu in Telugu, Moong Dal in Hindi and Hesaru Bele in Kannada.
Pasi paruppu is very cooling and good for mouth ulcers.

Ingredients
Pasi Paruppu - 1 cup
Paal/Milk - 2 cups
Vellam/Jaggery - 1 cup(powdered or broken)
Elakka/Cardamom powder - a pinch
Nei/Ghee - 1 tspn
Mundri Drakshe/Cashew n Raisins - 1 tspn
Fresh Grated coconut - 1 tspn(Optional)


Preparation Method
Pressure cook the Pasi paruppu with water for 3-4 whistles.
In a vessel put vellam/jaggery with 1/2 glass of water and allow it to dissolve. Keep stirring. If you find any mud particles then you filter it and boil again till the raw smell goes in low flame.
Then add milk and mix well. Allow it to boil for 5 mins.
Now add the steamed pasi paruppu and mix well.
Add Elakka powder.


In a separate pan, heat ghee and add nuts. Once its brown garnish it.


Pasi Paruppu Payasam is ready to serve. Serve hot or cold.