Grandma's Kitchen

Pirandai

                   

Plant name: Pirandai also known as Changalam piranda “Fractured bones resettled and healed like a miracle through Siddha oushadam Pirandai”

Botanical name: Cissus quadrangularis

Family: Vitaceae

Actions: Alterative, Emmenogogue, Stomachic.

Siddha Medicinal Uses:

The stem of the plant is used to bandage the part of body subjected to fracture or any bone injury.

The oil prepared from juice of this plant and gingili oil is externally applied over fractured part.

The stem and leaf of plant is ground and the extracted juice along with equal quantity of honey is given in dose of 15-30 ml for irregular menstruation.

Any disorders of ear like pus discharge or ear ache, can be cured by heating the stem in little flame extracting the juice and using it as ear drops.

The dried root powder can be given in dose of 1-3 gm and this can also be applied externally after mixing with hot water for bone fracture.

For digestive problems, the fresh leaves are dried, powdered and given along with powdered chukku (dried ginger) and powdered milagu (pepper).

 PIRANDAI PICKLE

Ingredients:

Pirandai (tender) 3 cups

Garlic 1 pod (whole)

R.chilli 6

Turmeric 1 tsp

Sesame oil 50 g

Tamarind lime size

Mustard 1/2 tsp

Fenugreek 1/2 tsp

Salt to taste

Method

1. Peel side fiber (nar) from Pirandai

2. Cut it as small size

3. In kadai add Pirandai, r.chilli , tamarind ,garlic

4. saute well for 5 min.Grind well

5. In kadai add oil, add ground ingredients sauté well

6. Add turmeric powder, salt

7. Stir continuously till oil comes out.

8. Roast mustard, fenu .powder it

9. Add the powder to above ingredients sauté for 2 min

Note: can preserve for long time / shouldn't use wet spoon for take the pickle

Pirandai Vadai 

Ingredients:

Pirandai thandu                       :    a handful

Ghee                                        :    2 tsp

Kaezhvaragu ( ragi )  flour     :     250 gm

Cardamom                              :    4

Cumin                                      :    1 tsp

Pepper powder                        :    ½ tsp

Green chilli                              :    4

Curry leaves                             :    a little

Ginger                                      :    a piece

Salt                                           :    as needed

Asafoetida powder                 :    a little

Method:

1. Take tender pirandai and cut into small pieces.

2. Cut green chilli, ginger, curry leaves into small pieces.

3. Mix kaezhvaragu flour with salt, green chilli, ginger and curry leaves.

4. Heat ghee in a frying pan.

5. Add pirandai, fry and add to the kaezhvaragu flour.

6. Add water and knead to a dough.

7. Set the dough aside for an hour.

8. Make balls of the dough, flatten and cut into desired shapes.

9. Heat oil in a frying pan.

10. Add the shapes and fry till golden brown.

Pirandai Chutney Recipe

Ingredients:

Tender Pirandai pieces: 10

Tamarind: a small ball size

Mustard: 1 tsp

Black gram dal: 1 tsp

Dried red chili: 4 or as

Required Salt: to taste

Asafetida: a pinch

Method:

1. Peel the skins of Pirandai pieces and

fry them in oil and keep it aside.

2. Heat oil in a frying pan.

Add mustard, red chili, asafetida, black gram dal and fry.

3. Add tamarind and sauté.

4. Grind all the items along with salt in a mixer.

Pirandai Thuvaiyal

 Ingredients:

200 gms Tender Pirandai

8 nos Red Chillies

Small Marble size Tamarind

2 tbsp Grated Coconut

1 tsp Mustard Seeds

2 tbsp Urad Dhal

A sprig of Curry Leaves

2 pinch asafetida

2 no Garlic flakes

1 inch Ginger

  

Method:

Clean Pirandai and cut into small pieces without fiber.

Heat 2 tsp oil and add mustard, urad dhal, red chillies, tamarind and asafetida and sauté for a few minutes.

Add Pirandai and curry leaves and further sauté for a few minutes.

Add garlic and ginger, add grated coconut and salt.

Grind it into chutney when cool.

Heat a little oil and add the chutney and fry until it is dry without water content.

This goes well with Chappathis, Rice and Idli / Dosa.

Pirandai  Thokku

Ingredients:

Pirandai (I used about 100 gms of it)

Coriander - 2 large bunches

Pudina (Mint) - 1 small bunch

Kalpuravalli (ajwain / bishop's weed leaves) - 6 to 8

Red chilies - 6-8 (add to taste)

Tamarind - a ball the size of a medium sized lemon

Ginger - 1 inch

Methi (fenugreek) seeds - 1/2 teaspoon

Asafetida (hing) 1/2 teaspoon

Mustard seeds - 1 teaspoon

Salt - to taste

Oil - 2 tablespoons

Procedure:

Wash the Pirandai well and break it into bits at each node. Wash the coriander, the Pudina, curry leaves and ajwain leaves well, and remove the thick stalks while keeping the tender ones intact. Roast the Methi seeds and red chilies in 1 teaspoon of oil till they are browned. Let this cool. Then grind with asafetida and salt in your dry grinder to a coarse consistency.

Heat one tablespoon of oil and add the Pirandai, coriander, Pudina and ajwain along with the tamarind. Roast till the leaves wilt. Cool this.

Add this mixture to the coarsely ground paste along with the ginger and grind in the blender. It should not be too finely ground.

Now heat the remaining oil, add mustard seeds, allow them to pop and then add the ground paste to it. Sauté it for 5-6 minutes on a dry flame and allow it turn a dark green.

This can be preserved in a bottle in a refrigerator for quite long. You can even keep some amount for immediate use in the refrigerator and store the rest in the freezer section till required. This can then be thawed and used later.

Simple Cake recipe

Nutty Cake

Ingredients:

Serves – 10

675g blanched whole almonds

450g Brazil nuts

225g walnut halves

225g pecan halves

675g pitted dates

300g glace cherries

125g plain flour

200g caster sugar

1 teaspoon baking powder

3/4 teaspoon salt

4 eggs

2 tsp vanilla essence

Preparation method

Prep: 10 mins     | Cook: 2 hours | Extra time: 30 mins, cooling

1. Preheat oven to 140 C. Line two 23x12cm (9x5 in) loaf tins with baking parchment and lightly grease.

2. Combine the almonds, Brazil nuts, walnuts, pecans, dates and cherries; mix well.

3. Sift together the flour, sugar, baking powder and salt. Combine with nut mixture and mix well.

4. Beat eggs and vanilla, add to nut and flour mixture and mix well.

5. Press into prepared loaf tins and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from tins. Completely cool on wire rack.

Chocolate Cake

Ingredients

Serves: 10

2 eggs

200g caster sugar

2 tablespoons butter, softened

250g vegetable oil

50g cocoa powder

125ml buttermilk

1 teaspoon vanilla essence

275g plain flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons bicarbonate of soda

1/4 teaspoon salt

250ml boiling water

175g plain chocolate chips

Butter cream Chocolate Icing:

125g butter, softened

125g icing sugar

50g cocoa powder

1 teaspoon vanilla extract

2 tablespoons milk

1 tablespoon strong brewed coffee

Preparation method

Prep: 20 mins     | Cook: 25 mins

1. In a large mixing bowl, add the following ingredients one at a time, beating well after each addition: eggs, caster sugar, 2 tablespoons butter, oil, 50g cocoa, buttermilk and vanilla.

2. Sift the flour, baking powder, bicarbonate of soda and salt; add to the sugar and egg mixture. Blend well and fold in the boiling water.

3. Place batter in two greased and floured 20cm round cake tins. Divide the chocolate chips in half and sprinkle them over each pan. Bake at 180 degrees C for 25 minutes. Cool.

4. To make the icing: Begin by beating together 125g butter, icing sugar and 50g cocoa; add 1 teaspoon vanilla, milk and coffee. Beat until very smooth. Add more icing sugar until you obtain the consistency you want. Spread on cooled cake.

Carrot Cake

Ingredients

Serves: 10

6 egg whites

250g caster sugar

225g apple purée

110ml skimmed milk

1 1/2 teaspoons vanilla essence

1/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 tablespoon ground cinnamon

2 teaspoons bicarbonate of soda

120g whole flour

120g plain flour

220g pineapple (Tinned pineapple in juice preferred)

225g grated carrots

60g chopped walnuts

85g raisins

Preparation method

Prep: 20 mins     | Cook: 40 mins

1. Preheat oven to 180 C. Lightly grease a 20x30cm (9x13 in) cake tin with olive/vegetable oil.

2. In large mixing bowl, beat egg whites. Slowly beat in sugar, then apple purée, skimmed milk and vanilla. Stir in cloves, nutmeg, cinnamon, bicarbonate of soda and flour.

3. In a food processor or mixie, roughly process the pineapple with all of its juice.

4. Stir into the mixture, one ingredient at a time, the pineapple, carrots, walnuts and raisins. Pour the mixture into the prepared tin.

5. Bake for 35 to 40 minutes in preheated oven. Cake is done when fork inserted in centre comes out clean.

Chocolate Coconut Cake

Ingredients

Serves: 10

Cake:

125g butter

150g caster sugar

1 teaspoon vanilla essence

2 eggs

250g plain flour

4 teaspoons baking powder

1/8 teaspoon salt

120ml milk

Icing:

450g icing sugar

5 tablespoons cocoa powder

1 tablespoon butter, melted

120ml milk

2 (200g) packages desiccated coconut

Preparation method

Prep: 15 mins     | Cook: 40 mins

1. Preheat oven to 190 degrees C. Grease and flour a 20x30cm rectangular baking tin.

2. Sift together the flour, baking powder and salt. Set aside.

3. In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well.

4. Pour this mixture into the tin. Bake in preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let stand for 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before icing.

5. To make the icing: In a large bowl, combine icing sugar and cocoa. In a saucepan, heat milk and 1 tablespoon butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, icing.

6. Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto a cooling rack to dry. Continue for each piece. The icing will drip, so place a sheet of paper under the rack to catch the drips.

Basic Chocolate cake

Ingredients for the cake:

1 and ¾ cup all purpose flour

1 and ¼ cup sugar

1 and ¼ cup butter

4 heaped tbsp. cocoa

1 tsp. baking powder

½ tsp. vanilla extract

¼ cup milk

4 eggs

Method:

Grease and line an 8 inch round pan or other pan of choice.

Preheat the oven to 180 degrees centigrade.

Sift the flour, baking powder, and cocoa together in a large mixing bowl.

Place the butter, sugar, vanilla essence, and eggs in a blender and whiz for about a minute, until creamy.

Add the milk and whiz for another 15 seconds.

Pour into the dry ingredients and fold lightly.

Pour into the prepared pan and bake for 50 minutes or until a skewer comes out clean.

Invert onto a serving plate and serve warm with cream or ice cream.

Or, sprinkle with icing sugar and cocoa. Or decorate with chocolate butter cream.

Ingredients for chocolate butter cream:

50 gms. butter

100 ml. thick cream

2 tbsp. cocoa

2 cups icing sugar (more or less as required)

Method:

Place all the ingredients in a large mixing bowl and combine using a hand blender or wooden spoon.

Use to top or sandwich cakes or cookies.

Simple White Cake

Ingredients

1 cup white sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Simple egg cake

Serves: 4

Preparation time: 1hr

Ingredients:

1 cup butter

1 and 1/4 cups sugar

1 and 1/2 cups maida or All purpose flour

1 tea spn baking powder

4 eggs

1 tea spn vanilla essence/extract

Method:

Preheat the oven at 350F for 10min.

Sieve together flour and powder. Keep it aside.

Beat sugar in butter till it becomes a smooth paste. Then add one egg at a time beating it all the time. Add essence and mix.

Add flour 1 tbl spoon at a time mixing slowly.

Grease an oven safe dish with butter. Then sprinkle some flour on it and spread the flour. Now pour the cake mixture into this dish and bake the cake for around 40min at 350F (or till a knife inserted in the cake comes out clean).

Banana Cake

Ingredients:

Banana 1

Egg 1

All purpose flour 1 cup

Baking soda 1 tea spn

Sugar 3/4th cup

Butter 1/2 cup

Cashew nuts 1 tbl spn

Salt 1/4th tea spn

PS: If you use ‘baking powder’ instead of ‘baking soda’, cake becomes a bit harder.

Method:

Sieve together flour and soda. Keep it aside.

Beat sugar in butter till it becomes a smooth paste. Then add egg and beat again.

Now add mashed banana and mix well. Add this mixture to flour and mix slowly.

Add some cashew nuts if desired.

Bake in a greased vessel for 40min at 350F.

Makes: 8 pieces

Preparation time: 1 hr (Including baking time)

Black forest cake

For the cake:

1 and 2/3 cups all purpose flour

1 and 1/2 cups sugar

1 and 1/2 tea spn baking soda

1/2 cup butter

2 eggs

1/2 tea spn salt

1 and 1/2 cups milk

1 tea spn vanilla extract

2/3 cup unsweetened cocoa powder

Method:

Preheat the oven at 350F for 10mins.

Sieve together flour, baking soda, cocoa powder.

In a large bowl, mix butter and sugar. When they are well mixed, add eggs. Beat. Add milk, salt and mix.

Add the flour mixture little by little mixing it all the time.

Pour the mix in a greased oven proof dish. (I used two baking dishes and divided the mix into two equal parts). Bake at 350F for about 30mins or till a knife inserted in the center comes out clean.

Whipped cream:

473 ml heavy whipping cream

2 tea spns vanilla extract

5 tbl spns confectioners’ sugar

Method:

Mix all together and beat with a hand mixer till soft peaks form.

Sugar syrup:

1/2 cup water

1/3 cup sugar

1 tea spn vanilla extract

Method:

Mix all together in a heavy bottomed pan and bring it to boil till all sugar dissolves.

Other ingredients:

2 bottles(283gms each) cherries – One bottle for each cake

Semi sweet dark chocolate crumbs/shavings

Assembling the cake:

Cut the cake horizontally into 3-4 pieces.

Take one piece on cake board. Spread about 2 tbl spn of syrup.

Spread cream on top. / Spread few chopped cherries.

Keep the next cake layer on top.

Spread syrup, cream, cherries. Continue till all the cake pieces are done.

Press down the cake lightly. Spread the remaining cream on top and on the sides.

Decorate with cherry halves and chocolate crumbs/shavings.

Serve chilled.

Fruit Gateau

Ingredients:

All purpose flour or Maida 1 and 1/2 cup

Eggs 4

Baking powder 1 and 1/2 tea spn

Sugar 3/4 cup

Oil 3/4 cup

Vanilla essence(or extract) 2 tea spns

Orange juice 3/4 cup

Fresh cream(chilled) 1 cup

Sugar 4 tbl spns

Fresh fruits(Strawberries, grapes, kiwi, oranges etc) 1 cup

Dry fruits (Walnuts, cashew nuts) 2 tbl spns

Method:

Sieve flour and baking powder and keep aside.

Beat sugar and eggs till the volume is nearly 4 times. Add 1 tea spn essence/extract and mix. Add oil gradually, beating the mixture all the time.

Add the flour, one table spoon at a time, beating very slowly.

Pour the mixture in an oven proof baking dish.

Bake it in preheated oven at 350F for 35-40min (or till a knife/skewer inserted in the cake comes out clean).

Cut the fruits into very small pieces.

Cool the cake for 5-10mins. Remove it from the baking dish. Cut the cake into two halves and soak both the pieces with orange juice.

Beat the cream with sugar and 1 tea spn of vanilla essence till soft peaks are formed. Chill.

Keep the bottom piece on a serving plate, spread the cream over it. Spread the fruits over the cream.

Spread the cream on the second piece and invert it carefully on the fruits on the first piece. Press well.

Now, decorate the cake with remaining cream and fruits.

Chill the cake and serve.

Makes 8 slices

Preparation time: 1 Hr

Ginger cake

Ingredients:

1/2 cup butter

1 cup sugar or baking sweetner

1 tbl spn fresh grated ginger

1 cup all purpose flour

2 tea spns baking powder

1 tea spn vanilla extract

1/2 cup milk

2 eggs

Method:

Preheat the oven at 350 F for about 10mins.

Sieve together flour and baking powder, keep it aside.

Mix butter and sugar(or sweetener) till they are well mixed. Now add eggs, vanilla extract and mix well till the eggs are mixed. Pour in milk and mix again.

Now add the flour-baking powder mixture, a little at a time, mixing it all the time. When everything is incorporated well, add the grated ginger and mix.

Grease a baking dish, dust it with some flour. Pour the cake batter into it and bake at 350F for about 40mins or till a knife inserted in the center comes out clean.

While serving, dust with some confectioner’s sugar or decorated it.

Makes : 6-7 big pieces

Preparation time : 10mins (excluding baking time)