Friday, April 16, 2010

Jhatpat Tarattipaal

This is one of the most time consuming simple dishes that kids and adults love alike. It is traditionally made by simmering milk for a long time while continiously stirring it and then adding just the sugar to it. At the end of the simmering process ( you reduce a litre of milk to less than r equal to 1/4 litre of milk.) when you add the sugar the milk gets split and that gives the sweet the rquired texture. Traditionally a litre of milk requires a glass of sugar.

Here I have used condensed milk and used the microwave and thereby reduced the cooking time from about an hour to 6-7 minutes. Also reduce the effort of constantly stirring it.


1 can condensed milk
1 tbsp Milk powder (Nido/dry milk powder)
2 tsp curd
1 big tsp ghee


In a big bowl mix all the ingredients for the dish and place the bowl in the microwave. Cook it on full power for 5 -7 minutes keeping a close watch on it so that it does not overflow stirring every now and then. It will soon curdle and get to the required consistency very soon.

Sweet and sour Mango relish

Traditionally in most South Indian meals this dish is served alongwith many other chutneys and raitas.

On the event of the Tamil New year though it is customary to include a dish which is sour,another which is sweet . Similarly one dish has to include something bitter with the neem flowers(Veppampoo). This is done symbolic of the sweet, spicy, sour and bitter events that are a part of every human beings life. It teaches us to accept all the situations in the same manner and deal with them efficiently.


1/4 cup peeled thinly sliced Raw mango

1/2 tsp turmeric powder

2 green chillies slit lengthwise

1/2 tsp mustard seeds

1/4 tsp split black gram dal

asafoetida a pinch

3 tbsp jaggery

2-3 sprigs of neem flowers.

Cardamom powder a pinch

Few curry leaves

salt to taste


Boil the raw mango with a little water, salt, turmeric and the green chillies.

Mash them lightly and set aside.

In a pan melt the jaggery with very little water and drain any scum that might arise.

To it add the mango mixture.

In a pan heat the oil and temper it with the mustard seeds. When they crackle add the asafoetida, split black gram dal and curry leaves.

Add this tempering to the mango jaggery mixture and serve with other South Indian dishes.

Tomato Thair Pachadi

Everyone of us makes a tomato raita now and then. Each one of us makes it differently. This version is a typical South Indian version made with coconut. The coconut gives it a unmatched texture and the chillies give it the required sting. It goes well as a dip or a side dish with many Indian entrees.


2 cups thick curds/fat free sour cream
1/2 cup chopped tomatoes pulp removed
2 green chillies
1 tbsp grated coconut
1/2 tsp cumin seeds
chopped coriander for garnish
2 tsp oil
1/4 tsp mustard seeds
1 tsp split urad dal
few curry leaves
asafoetida a pinch
salt to taste


Grind the coconut, cumin seeds and green chillies in a mixer.
In a bowl combine the curds, coconut green chilli mixture and chopped tomatoes.
Add salt to taste .
In a kadhai heat a little oil and temper it with mustard seeds and asafoetida and urad dal(split black gram dal) and curry leaves.
Garnish with chopped coriander and serve it chilled with rice/rotis.
You could also make this raita with chopped cucumber or fried okra.