Tag Archives: south Indian summer

Sothu Vadagam / Rice Crackers / Pazhaya soru Vadagam

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Soththu Vadagam is my all-time favorite, right from my childhood. My mom use to make this a lots in summer and store it in an air-tight container. As these vadagam required to be sun dried, the perfect season for making these vadagam’s are summer.

Bangalore weather is very moderate, neither too cold in winter nor too hot in summer. But this time, the summer is Bangalore is boiling and so I found it quite suitable for making these vadagam’s, else I use to buy this in a nearby grocery shop which is so expensive else I get it in bulks whenever I am to my hometown.

These vadagam’s are made from the leftover rice which is fermented overnight in water and then grounded to a paste with little salt and pressed with a mould to desired shape. A perfect summer leftover recipe with rice, never miss to prepare and store it. Let us move on to the recipe…

 

Ingredients:

  • Steamed rice – 3 cups
  • Salt – as required
  • Oil – 1 cup

Making of Sothu Vadagam / Rice Crackers –

Preparation:

  • Take steamed rice in a wide mouth bowl, pour 3 to 4 cups of water or until the rice sinks in water.
  • Cover with the lid, and leave it overnight. Let it ferment.
  • Next day morning when you open the lid, you could see the rice fermented.
  • Drain the water, add in the rice to the blender and them blend them well to a fine paste.
  • Transfer it to a bowl. Take the press (murukku press or icing cone), scoop 2 to 3 tbsp of grounded paste to the press.
  • Spread a white cotton cloth, and squeeze the press from top to down of the cloth, so that the rice paste falls to a line in the cloth.
  • Now sundry the cloth for 3 to 4 days or until the rice paste dries well and becomes like a stick.
  • After its done, remove the vadagam from the cloth, if not able to remove turn the cloth to the other side, sprinkle little water over the cloth and pull the vadagam.
  • Spread it in a plate and sundry for 3 to 4 hrs.
  • Store it in an air-tight container.
  • Heat a cup of oil in a kadai, drop in the vadagam and deep fry them until they double in size.
  • Drain the oil and store it in an air-tight container once it comes to room temperature, else it would become soggy.

Goes out well with sambar sadham, Bisibelebath, Lemon rice, Puliogare and a perfect combination when served with steamed rice and puzhikuzhambu or vathakuzhambu.

Melon Popsicles

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When the boiling summer started, not only kids but also kids and elder people, we crave to have something chill like ice creams and juices. But for having this we need to move to an ice cream parlour or a super market in this boiling summer. Nobody wants to move out, but you can do something which is healthy, perfect for summer with everything natural.

As a result comes my melon popsicles, a very healthy, no added preservatives, colors, essence and everything natural and kids can have as many as they want. Also a perfect way for kids to consume fruits for summers. A perfect coolant give a try and #beattheheat this summer. Let us move on to the recipe…

Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/

Preparation Time: 4 to 6 hrs

Yields: 12 Popsicles

Ingredients:

  • Watermelon – ½ kg
  • Musk melon – ½ kg
  • Grapes (Black) – 15 nos
  • Sugar – 2 tbsp (optional)

Preparation:

  • Separate the skin of watermelon, roughly chop them into pieces, deseed the pieces and keep them aside.
  • Separate the skin of muskmelon, scoop out the seeds, roughly chop them into pieces and keep them aside.
  • Wash and slice the grapes into thin pieces and keep it aside.
  • Take the watermelon in a blender along with a tbsp. of sugar and blend them to a juice, transfer it to a bowl and keep it aside.
  • Take the popsicles mould, fill half of the mould with watermelon juice and add in few pieces of grapes.
  • Freeze them for 2 hrs or until it freezes (medium solid), do not cover it.
  • Remove the popsicles from the freezer, pour in the muskmelon over the watermelon, and add in grapes slices.
  • Cover the popsicles or insert a ice cream stick and freeze it for another 3 to 4 hrs or until it freezes completely.
  • After 4 hrs remove the popsicles from the freezer and keep them in a bowl of tap water for 5 mins.
  • Gently lift the cover to get the popsicles.

Serve chilled.

Note: You can also make this any fruits of your flavor or can make with a single fruit. Also I have prepared few muskmelon popsicles and watermelon popsicles. If you like to have little spicy flavor in the popsicles, you can add ¼ tsp of black pepper powder and a pinch of salt along with sugar when you are about to blend.

 

Cucumber Fruit Sharbat

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As my friend was to Trichy, he got me this (Cucumber Fruit/Vellaripazham/Puttupazham) fruit. I couldn’t take the full picture of this cucumber fruit as it was bursted. Being a food blogger and a recipe developer, nowadays my friends use to get something may be a special or something new and fully related to the food and suggest me to develop a recipe, it may be from their hometown or happens even there are on touring. When they have completely a different food with unique taste, they collect the details of the food and keep me updated about those food and suggest to create depending on it. Having people who support us in my each and every move may be a passion or profession is like a boon – Feeling Blessed.

Cucumber Fruit commonly known as Vellari pazham or Puttu pazham. These fruits one of the seasonal fruits, you get to see these fruits in every nook and corner streets of Tamil Nadu. During my childhood, my mom use to get this fruit, peel of the skin and sprinkle sugar over the fruit and leave it as such for some 30 mins, after that we get to eat these fruits. It would be heavenly, not only in taste but also its very healthy and a best coolant for summer.

A perfect coolant for this summer, give a try or you need to wait until next summer. Let us move on to the recipe…

Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/

Preparing Time – 20 mins

Yields – 3 to 4 person

1 Cup – 160 ml (regular rice cooker cup)

Cucumber Fruit Sharbhat

Cucumber Fruit Sharbhat

Ingredients:

  • Cucumber Fruit – 3 cup
  • Nannari Syrup – 4 tsp
  • Salt – a pinch

Preparation:

  • Peel the skin of cucumber and keep the cucumber in a wide mouth bowl.
  • Roughly mash the cucumber with a fork.
  • Pour in the nannari syrup and sprinkle a pinch of salt, give a stir, and let it rest for 10 mins.

Serve immediately.