Wednesday, October 28, 2009

Keerai kuutu.Spinach gravy using coconut and moong dhal.


Ingredients:

Spinach - 1 cup(washed and chopped)
Moon dhal(Paasi parupu) - 4 table spoon
Milk - 3 table spoon
Salt - as needed

For grinding:

Coconut - 3 table spoons(Powder or freshly grated)
Jeera - 1/2 teaspoon
Red chilly - 2 nos

For garnishing:

Oil - 1 table spoon
Urad dhal - 1/2 teaspoon
Jeera - 2 pinches

Method:

1.Boil the moong dhal in pressure cooker (usually it take 3 whistles).Grind the things that are given for grinding.

2.In a kadai pour the oil when gets hot add the jeera then add the spinach and fry it until all the spinach shrinks.

3.Now add the boiled moong dhal to the spinach and cover it with lid and allow it to get cooked.

4.When the spinach is cooked add salt and ground mixture.Allow this to boil for 5 mins .

5.Turn off the gas and pour the milk.

Keeari kuutu ready.

Tuesday, October 27, 2009

Summa Kuzhambu chettinadu special


This is Chettinadu special Kuzhambu.As its name indicates it is plain kuzhambu without any vegetables.This kulambu is mainly given to mothers who breast feed .They say his will help in secreting more milk.

Ingredients:

Small onion (pearl onion)- 5 nos
Garlic - 3 no
Tamarind - 1/2 the lemon size(1/2 teaspoon if it is tamarind paste)
Sambar powder - 3/4 table spoon
Turmeric powder - 1/4 teaspoon
Salt - as needed

For garnishing:

Oil - 2 table spoon
Mustard seeds - 1/4 teaspoon
Uradh dhal - 1/4 teaspoon
Asafoetida - 3 pinches
Curry leaves - 3 no
Coriander leaves - 1 tablespoon(chopped)

Method :

1.Soak tamarind along with salt in 2 cups of water for 10 mins then take juice from it.Chop the onion,tomato and garlic.

2.In a kadai add oil when it gets hot add asafoetida,mustard seeds when mustard seeds splatters add urad wait until it turns brown.

3.Add onion and garlic and fry it until onion gets transparent then add tomato fry it until tomato gets soft.

4.Now add turmeric powder and sambar powder and fry it for 2 mins,then pour the tamarind juice,allow this is to boil for 5 mins .

5.Finally garnish it with coriander leaves.


Vendaikai pachadi Ladies finger pachidi



Ingredients:

Ladies finger - 7 nos
Onion - 1/4 the medium sized
Tomato - 1 medium sized
Thoor dhal (thuvaram parupu) - 4 table spoons
Tamarind - 1/4 the lemon size(if you are using tamarind paste then 1/2 teaspoon)
Coriander powder - 1/2 teaspoon
chilly powder - 1/2 teaspoon
Salt - as needed

For seasoning:

Oil- 1 table spoon
Mustard seeds - 1/4 teaspoon
Urad dhal(ulndham parupu)- 1/4 teaspoon
Asafoetida - 2 pinches
Jeera - 1/4 teaspoon
Coriander leaves - 1 table spoon

Method:

1.In pressure cooker boil the dhal for 2 whistles.In a vessel soak tamarind and salt for 10 mins and take juice out of it.

2.Wash and chop the ladies finger.In a kadai pour the oil when it gets hot add the asafoetida,mustard seeds when he mustard seeds platters add urad,and jeera when urad turns brown add the onion when it turns transparent add the ladies finger and fry it well until its slimy things goes then add tomato,fry it until tomato gets soft.

3.Now add the boiled dhal to it and add turmeric powder cover it with lid.When capsicum gets
cooked add the coriander powder ,chilly powder and tamarind juice.

4.Allow it to boil for 5 mins.Then garnish it with coriander leaves.

Saturday, October 24, 2009

Idly or dosa Sambar.


This sambar is used as side dish along with idly and dosa ,this is different from sambar that we cook for rice.

Ingredients:

Thoor dhal - 3/4 cup
Brinjal - 1/2 the medium sized
Onion - 1/2 the medium sized
Potato - 1 medium
Tomato - 1 medium
Green chilly - 4 no
Tamarind - 1/2 the lemon size (1/2 teaspoon if it is tamarind paste)
Turmeric powder - 1/2 teaspoon
Salt - as needed

For garnishing

Oil - 2 table spoons
Mustard seeds - 1/4 teaspoon
Urad - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Jeera - 1 pinch
Methi seeds - 1 pinch
red chilly - 1 no
Curry leaves - 4 nos
Coriander leaves - 1 table spoon

Method

1.Wash and soak the toor dhal for 1/2 hr.Chop onion, brinjal,tomato,green chilly and potato and put it along with the dhal and cook in pressure cooker for 4 whistles.

2.Soak tamarind along with salt and take juice out of it.

3.When the cooker gets cooled take the boiled dhal and vegetables and pour it in a vessel add tamarind juice and turmeric powder allow it to boil for 5 mins.

4.In a small kadai pour the oil when it gets hot add the mustard ,asafoetida when it starts splattering add urad, jeera,methi seeds,red chilly and curry leaves when urad turns brown pour it in the boiling sambar.That's all sambar is ready now finally garnish it with coriander leaves.

Pongal using Moongdhal /paasi parupu


This is traditional South Indian dish not to be confused with festival pongal.There are two types of pongal they are sweet pongal done with jaggery and salt pongal did with moong dhal(paasi parupu)

Ingredients:

Raw rice - 1 cup
Moong dhal(paasi parupu) - 1/4 cup
Jeera - 2 teaspoons
Pepper - 1 teaspoon
Ghee - 5 tablespoons
curry leaves - 5 nos
Turmeric powder - 1 teaspoon
Salt - as needed

Method:

1.In a kadai pour 1/2 table spoon of ghee roast the moongdhal until it turn slightly brown.Now wash the raw rice.In a pressure cooker put the raw rice, moongdhal ,1 1/2 teaspoons of jeera,3/4 teaspoon of pepper,turmeric powder and salt and pour 4 1/2 cups of water.

2.Allow it to boil for 5 whistles.when the cooker gets cooled smash the pongal with smasher really well.

3.Now in a small kadai pour the 4 1/2 tablespoons of ghee,when it gets hot put the jeera pepper and cashew nuts fry it until cashews become golden brown finally add the curry leaves.

4.Pour this in the pongal mix it that's all Pongal ready.

Pongal goes well with chutney and sambar.

Melagu rasam pepper rasam


Melagu rasam is good for digestion In melagu rasam I don't use chilly instead i use melagu/pepper more.

Ingredients:


Tomato - 1 medium sized
Garlic - 1 piece
Tamarind - 1/2 the medium sized lemon(if you are using tamarind paste then take 1/2 teaspoon)
Turmeric powder - 1/4 teaspoon
Sugar - 1 pinch
Salt - as needed

For powdering:

Pepper - 2 teaspoon
Jeera - 1 teaspoon
Coriander seeds - 1/4 teaspoon
Asafoetida - 2 pinches
Thoor dhal (thuvaram parupu) - 1/4 teaspoon

For seasoning:

Oil - 2 tablespoons
Mustard seeds - 1/4 teaspoon
Uradh dhal(ulundham parupu) - 1/4 teaspoon
Jeera - 2 pinches
Asafoetida - 1/4 teaspoon
Methi seeds - 1 pinch
Curry leaves - 5 nos
Coriander(chopped) - 1 table spoon

Method:

1.Soak tamarind and salt in 1 cup of water for 15 mins and take juice out of it.

2.In a kadai fry the things that we are going to powder just for few seconds so that they will become crispy and will be easy to powder .Powder them and put them in tamarind juice.

3.Now chop the tomato and crush the garlic and add them to tamarind juice .Also add the turmeric powder.

4.In a kadai pour his mixture of powder,tamarind juice and tomato ,garlic and allow them to boil when they start bubbling really well turn off the flame.This is rasam still one more step to complete it.

5.In another kadai pour the oil when it gets hot add mustard when it splatters add urad,jeera,asafoetida, when urad dhal turns golden brown add the curry leaves and off the flame pour this in the rasam,add coriander leaves and sugar mix them well.Melagu Rasam ready......

Capsicum pachadi Chettinadu special


In Chettinadu pachadi is very famous side dish,it resembles sambar but for sambar the dhal will be really cooked but for pachadi the dhal will be half boiled.

Ingredients

Capsicum - 1 medium sized
Onion - 1/4 the medium sized
Tomato - 1 medium sized
Thoor dhal (thuvaram parupu) - 3 table spoons
Tamarind - 1/4 the lemon size(if you are using tamarind paste then 1/2 teaspoon)
Coriander powder - 1/2 teaspoon
chilly powder - 1/2 teaspoon
Salt - as needed

For seasoning:

Oil- 1 table spoon
Mustard seeds - 1/4 teaspoon
Urad dhal(ulndham parupu)- 1/4 teaspoon
Asafoetida - 2 pinches
Jeera - 1/4 teaspoon
Coriander leaves - 1 table spoon

Method:

1.In pressure cooker boil the dhal for 2 whistles.In a vessel soak tamarind and salt for 10 mins and take juice out of it.

2.Wash and chop the capsicum.In a kadai pour the oil when it gets hot add the asafoetida,mustard seeds when the mustard seeds platters add urad,and jeera when urad turns brown add the onion when it turns transparent add the capsicum and tomato,fry it until tomato gets soft.

3.Now add the boiled dhal to it and add turmeric powder cover it with lid.When capsicum gets
cooked add the coriander powder ,chilly powder and tamarind juice.

4.Allow it to boil for 5 mins.Then garnish it with coriander leaves.

Friday, October 23, 2009

Pudhina /Mint chutney


Very good for health ,usually pudhina is used in briyani and in fried rice but the only form as side dish for idly and dosa is chutney.This pudhian chutney is different from my earlier chutney.In this recipe I have not added coconut ,this gives different taste.

Ingredients:

Pudhina /Mint leaves - 1 hand full
Onion - 1/4 in 1 medium sized onion
Tomato - 1 medium size
Red chilly - 2 nos
Tamarind - 1/4 the lemon size
Mustard seeds - 1/4 tea spoon
Oil- 1 table spoon
Salt - as needed

Method

1.Wash the pudhina leaves,chop the onions and tomato.

2. In a tawa add the oil when it is hot add the mustard seeds when it splatters add pudhina leaves fry it till all the leaves shrinks then add onion fry it till it turns golden brown then add tomato fry until it gets soft finally add red chilly and tamarind fry for 2 more minutes .

3.Turn off the stove and then let this mixture to cool then grind it in mixi/blender by adding salt.

Pudhina chutney ready.....

Tomato Uthappam


Ingredients:

To grind:

BoiledRice/idly rice - 1 cup
Raw rice(pacha arisi) - 1 cup
Urad dhal(ulandham parupu) - 1/2 cup
Methi seeds(vendhayam) - 1 table spoon
Salt - as needed

To garnish:

Tomato -1 medium sized
Green chilly - 3 nos(chop it finely)
Coriander leaves - 4 table spoon
Curry leaves - 5 leaves (optional)

Method :

1.Wash and soak the things that should be ground and allow it to ferment over night.The next day you can see the batter will be raised.

2.Remove the seeds from tomato and slice them really thin also chop the green chilly ,curry leaves and coriander leaves.

3. Now place the dosa tawa in the stove when it gets hot grease it with oil and pour 1/4 cup of batter and spread it in circular motion make the circle really small because uthappam is supposed to be thick and small now spread tomato green chilly and coriander leaves.Now pour oil to its sides and cover it with the lid.

5.After a 15 seconds using the spatula flip the dosa so that it gets cooked in other side too.

Now Tomato Uthappam is ready... If you have lot of holes in the uthappam then it shows that your uthappam is soft....

Onion Uthappam


Uthappam is a type of dosa which will be thick it will be really soft there many types of uthappam like tomato uthappam,onion uthappam etc...this is just plain uthappam.

Ingredients:

To grind:

BoiledRice/idly rice - 1 cup
Raw rice(pacha arisi) - 1 cup
Urad dhal(ulandham parupu) - 1/2 cup
Methi seeds(vendhayam) - 1 table spoon
Salt - as needed

To garnish:

Onion -1 1/2 medium sized(chop it finely)
Green chilly - 3 nos(chop it finely)
Coriander leaves - 4 table spoon
Channa dhal( kadalai parupu) - 1 1/2 table spoon
Mustard seeds - 1 teaspoon
Urad dhal (ulundham parupu) - 1/2 teaspoon
Curry leaves - 7 leaves (optional)
Oil - 2 table spoons

Method :

1.Wash and soak The things that should be ground and allow it to ferment over night.The next day you can see the batter will be raised.

2.Now in a kadai pour the oil when it gets hot add mustard when it splatters add channa dhal ,uraddhal when they turn to golden brown add the chopped onions along with curry leaves and green chilly ,when the onion turns transparent stop the flame.

3. Now the fried onion ready to be sprinkled.

4.Now place the dosa tawa in the stove when it gets hot grease it with oil and pour 1/4 cup of batter and spread it in circular motion make the circle really small because uthappam is supposed to be thick and small now sprinkle the fried onion .Now pour oil to its sides and cover it with the lid.

5.After a 15 seconds using the spatula flip the dosa so that it gets cooked in other side too.

Now onion uthappam is ready... If you have lot of holes in the uthappam then it shows that your uthappam is soft....

Thursday, October 22, 2009

Ladies finger /okra/vendaikai soup
















Soup is a very good appetizer.Normally when the ladies finger is really hard we will not use them but with such ladies finger we can make soup.People who want to have fiber can eat it or just drink the soup

Ingredients:

Ladies finger - 4(chop then to 1 inch pieces)
Onion - 1/2 the medium sized
Tomato - 2 medium sized
Green chilly - 1 no
Cinnamon - 1 teaspoon
Pepper (powder)- 1/2 teaspoon
Moong dhal(paasi parupu) - 2 table spoons
Turmeric powder - 1 pinch
Bay leaves - 1 inch piece
Ghee- 1 1/ table spoon
Milk - 1/4 cup
Coriander leaves - little for seasoning
Salt- As needed

Method

1.Cook the moong dhal in cooker till it becomes very very soft(usually 3 pressures might be ok).

2.In a tawa add the ghee when it melts add cinnamon, bay leaves,Soambu after few seconds add ladies finger fry it until its slimy thing goes off the add onion when it turns golden brown then add tomato when then to gets fried add green chilly then add turmeric powder,pepper and stir them for 1 minute.

3.Now add the cooked moondhal to it all see to it that the water content is slightly more than 3 cups stir it little and cover it with lid.

4.After 5 minutes the ladies finger will be cooked now add salt then turn the heat off and add 1/4 cup of milk. Finally transfer it to bowl and season it with coriander leaves.

Healthy soup is ready. You can replace ghee by oil.


Wednesday, October 21, 2009

Gujarathi Dhal dhokali



I have a Gujarati friend. She served me Dhal Dhokli once. It was really different and good. This resembled Sambar sadam in which we have both sambar and sadam. This dish has both gravy and main dish in it. I tried her recipe and it came out well.

Ingredients:

Wheat flour - 1 cup
Thoor dhal (thuvaram parupu) - 1/4 cup
Tomato - 1 medium sized
Ajwain(omam) - 1 teaspoons
Jeera -1 teaspoons
Ginger - 3/4 inch piece
Red chilly - 1 no
Turmeric powder - 2 teaspoons
Coriander powder - 3 teaspoons
Sugar/jaggery - 1 table spoon
Asafoetida - 2 pinches
Oil - 5 table spoons
Ghee - 2 table spoons
Salt - as needed
Coriander leaves - 2 table spoons
Curry leaves - 5 nos

Method:

1.Boil the thoor dhal in cooker when the thoor dhal in cooked pour it in a vessel which has thick bottom ,and 2 cups of water when it starts boiling add 1 teaspoon of turmeric powder,crush ginger and add to it also add chopped tomato,allow it to boil.

2.Add 1 teaspoon of turmeric powder,1 teaspoon of coriander powder,salt,ajwain and jeera to the wheat flour and mix them,then add oil and mix it well now add water and make like normal chapathi dough.

3.Now make thin chapathis and cut them into small pieces when the dhal is really boiling add the cut chapathi one by one ,remember to stir every now and then or the chapathi will stick to the bottom.

4.It takes like 10 mins for all the chapathi to get cooked,keep stirring.When the chapathi is cooked add corriander powder and sugar/jaggery.

5. In a small kadai heat the ghee when it i s hot add the mustard when it splatters add curry leaves ,asafoetida,red chilly and left over jeera, ajwain pour this in the dhal dhokali.

6.Allow it to warm dhal dhokali is good when served warm,when serving add the coriander leaves.

Dhal dhokali is ready

Paava kai sambar Bitter guard /Karela sambar



Bitter guard has bitter taste so many people don't like even I hated bitter guard until I ate it in sambar.Bitter guard sambar will less its bitter taste because we increase the amount of chilly powder and tamarind .Try this sure you will like it.

Ingredients:

Toor dhal(thuvaram parupu) - 1/2 cup
Bitter guard - 1 medium size
Tomato - 1/2 the medium sized one
Onion - 1/4 the medium sized one
Tamarind - 3/4 the lemon size
Sambar powder - 1 1/4 table spoon
Turmeric powder - 1/2 teaspoon
Salt - as needed

For seasoning:

Oil - 2 table spoon
Asafoetida- 2 pinches
Mustard seeds - 1/4 teaspoon
Urad dhal (ulundham parupu) - 1/4 teaspoon
Jeera - 1/4 teaspoon
Curry leaves - 5 nos
Red chilly - 1 no
Coriander leaves - few (optional)



Method:

  1. Soak the toor dhal for 1/2 hr and boil it in pressure cooker for three whistle.Soak the tamarind and salt with water and take juice out of it.Chop bitter guard in circles and remove the seeds inside it .
  2. In a kadai add 1 table spoon of oil when it gets hot add the bitter guard and fry it until it turns slightly brown then add onion and tomato and fry until tomato gets soft.Now pour the toor dhal and Cover it with the lid and cook it in the medium fire until the Bitter guard gets soft.
  3. When the bitter guard gets soft add the sambar powder and tamarind juice,allow it to boil until the raw smell of the sambar powder goes(it will take some 5 -7 minutes).
  4. In a small kadai add the oil when it gets hot add asafoetida and mustard seeds when it splatters add urad dhal(ulundham parupu),jeera,red chilly and curry leaves,when urad dhal turns brown pour it in the samabar.You can garnish i will chopped coriander leaves.'
Bitter guard sambar is ready...


South indian special Rasam


Rasam is very famous south Indian dish,it has lots of medicinal properties .If you are having digestion problem then eat rasam with rice it clears the digestion problem.There are many types of rasam like Garlic rasam,Pepper rasam ,Lemon rasam and Tomato rasam.This recipe is about simple rasam.

Ingredients:


Tomato - 1 medium sized
Garlic - 1 piece
Tamarind - 1/2 the medium sized lemon
Red chilly - 1 no
Turmeric powder - 1/4 teaspoon
Sugar - 1 pinch
Salt - as needed

For powdering:

Pepper - 1 teaspoon
Jeera - 1 teaspoon
Coriander seeds - 1/4 teaspoon
Thoor dhal (thuvaram parupu) - 1/4 teaspoon

For seasoning:

Oil - 2 tablespoons
Mustard seeds - 1/4 teaspoon
Uradh dhal(ulundham parupu) - 1/4 teaspoon
Jeera - 2 pinches
Asafoetida - 1/4 teaspoon
Methi seeds - 1 pinch
Curry leaves - 5 nos
Coriander(chopped) - 1 table spoon

Method:

1.Soak tamarind and salt in 1 cup of water for 15 mins and take juice out of it.

2.In a kadai fry the things that we are going to powder just for few seconds so that they will become crispy and will easy to powder .Powder them and put them in tamarind juice.

3.Now chop the tomato and crush the garlic and add them to tamarind juice .Also add the turmeric powder.

4.In a kadai pour his mixture of powder,tamarind juice and tomato ,garlic and allow them to boil when they start bubbling really well turn off the flame.This is rasam still one more step to complete it.

5.In another kadai pour the oil when it gets hot add mustard when it splatters add urad ,jeera,asafoetida,red chilly when urad dhal turns golden brown add the curry leaves and off the flame pour this in the rasam,add coriander leaves and sugar mix them well.Rasam ready......

Tuesday, October 20, 2009

Bread bajji




This recipe can be done in few minutes ,When ever i feel like i have o do some snack that too in less than 15 mins then I go for this.Bread bajji is very simple every ingredient is ready made just mix and fry.

Ingredients:

Bread slices(any bread) - 4 nos
Channa dhal flour (kadalai maavu) - 1/2 cup
Red chilly powder - 1 teaspoon
Ajwain (omam) - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Ginger garlic paste - 1/4 teaspoon
Oil - 1 cup
Salt - as needed

Method:

1.Cut bread to desired shape either diagonally or vertically.Mix Channa dhal flour,red chilly powder ,turmeric powder,ajwain,ginger garlic paste and salt ,add water to this and make thick paste out of it.(If the batter is loose then the coating will not stick to the bread)

2.In a tawa heat he oil when it gets hot ,Just dip the bread and put it in oil(Remember do not keep the bread in the batter for long because it will dissolve in batter ).After few seconds urn to other side .

That's it bread bajji ready...

Beans usili,beans and dhal fry

Ingredients:

Beans finely chopped - 1/2 cup
Thoordhal(thuvaram parupu) - 1/2 cup
Red chilly - 4 no
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teaspoons
Jeera - 1/2 teaspoon
Oil - 1/4 cup
Salt - as required

Method:

1.Soak dhal for 20 mins and grind it in mixi along with beans,red chilly and jeera.

2.Now in a non stick tawa add the oil when it is hot add the mustard seeds when it begins to splatter add the uradh dhal when it turns brown add the grind mixture and stir it.

3.Slow down the fire and occasionally stir it it will take 20 -25 mins to get deeply fried.Should keep stirring every 3 mins then only everything will get fried evenly.

4.When this gets deeply fried it becomes small balls and it will be very crispy.

Beans dhal fry ready



Chettinadu keerai mandi/Spinach gravy



This is simple recipe with spinach usually in India we do it with thandu keerai it is the spinach we get with stem but i tried it with normal spinach hat we get in walmart and other super markets it came out with the same taste.If you are in diet and want to eat spinach in different way then this menu is for you.

Ingredients:

Finely chopped spinach - 1 cup
Red chilly - 2 nos
Jeera 1/2 teaspoon
Rice flour - 2 table spoons
Finely chopped Onion - 1 table spoon.
Oil - 2 table spoons
Salt - as needed

Method:

1.In a kadai add the oil when it gets hot add jeera and red chilly(break red chilly in to pieces).After few seconds add the onion fry it until it turns transparent ,then add spinach.

2.when all the spinach gets fried (when the spinach is fried it shrinks),the add salt and 1/4 cup of water and cover it with lid for 5 mins.

3.In 1/4 cup water mix the rice flour pour it when the spinach is cooked allow it to boil for a minute,that's it keerai mandi is done...

Winter melon sambar Pusanikai or vellai panrangekai sambar



I believe when ever we learn cooking the first thing we try will be sambar it is easy to cook still it is important ,because at least weekly once we make sambar for rice.We can use vegetables like Drumstick,Beans,Capsicum,carrot, potato,brinjal,radish,mango,bitter guard(paavakai),chow chow,green squash(zucchini),ladies finger.

If you making sambar with brinjal,ladies finger ,capsicum,radish,green squash,bitterguard(paavakai) your have to fry them in oil before boiling them.OK let us go to the method.


Ingredients:

Toor dhal(thuvaram parupu) - 1/2 cup
Winter melon /pusanikai/vellai parange kai - 3/4 cup of chopped(chop them to inch cubic pieces)
Tomato - 1/2 the medium sized one
Onion - 1/4 the medium sized one
Tamarind - 1/2 the lemon size
Sambar powder - 1 table spoon
Turmeric powder - 1/2 teaspoon
Salt - as needed

For seasoning:

Oil - 2 table spoon
Asafoetida- 2 pinches
Mustard seeds - 1/4 teaspoon
Urad dhal (ulundham parupu) - 1/4 teaspoon
Jeera - 1/4 teaspoon
Curry leaves - 5 nos
Red chilly - 1 no
Coriander leaves - few (optional)



Method:

  1. Soak the toor dhal for 1/2 hr and boil it in pressure cooker for three whistle.Soak the tamarind and salt with water and take juice out of it.In a kadai add the cooked toor dhal(thuvaram parupu),turmeric powder, winter melon(pusanikai) ,onion and tomato. Cover it with the lid and cook it in the medium fire until the winter melon gets soft.
  2. When the beans gets soft add the sambar powder and tamarind juice,allow it to boil until the raw smell of the sambar powder goes(it will take some 5 -7 minutes).
  3. In a small kadai add the oil when it gets hot add asafoetida and mustard seeds when it splatters add urad dhal(ulundham parupu),jeera,red chilly and curry leaves,when uraddhal turns brown pour it in the samabar.You can garnish i will chopped coriander leaves.'
Sambar is ready to be served with rice now..

Note:

If you are going to make sambar with vegetables like brinjal,capsicum,bittergaurd(paavakai),green squash(zucchini),radish,ladies finger then fry them in oil before adding them to cooked toordhal because these vegetables will taste better when they are fried in oil before cooking...

cauliflower poriyal / Pepper cauliflower

This is also called as cauliflower vellai poriyal or pepper cauliflower because we don't use any masal just boil them and season it with salt pepper and jeera.This needs no oil this is also a best diet menu.This is very easy to do.

Ingredients:

Cauliflower - 1 cup(chop hem to 1 inch florets)
Pepper - 3/4 teaspoon
Jeera - 1/2 teaspoon
salt - as needed

Method

1.In a vessel warm the water and add the cauliflower .After few seconds drain it.(we do his to remove worm in the cauliflower)

2.Now in a vessel add water boil the cauliflower ,when it is cooked stop the flame and drain the water from it.

3.Now powder the pepper and jeera and add it over the cauliflower along with salt just toss them.

Pepper cauliflower or cauliflower poriyal is ready....

Monday, October 19, 2009

Cauliflower chops



This is the recipe i learnt from my grandmother she makes it really good she always cooks with fresh ingredients .

There are two ways in which you can do this chops one is by grinding most of the things that you need and the other way is using all the ready made ingredients..

Common ingredients:


Cauliflower - 1 cup(make florets to the size of 1 inch cube)
Turmeric powder - 1 teaspoon
Oil - 2 cups
Salt - as needed

Ingredients if you want to do it by grinding:

Channa dhal(kadalai parupu)- 3/4 cup
Raw rice - 2 table spoon
Red chilli- 5 nos
Coriander seeds - 1/2 teaspoon
Jeera - 1/4 teaspoon
Soambu - 1/2 teaspoon
Garlic - 2 pieces
Ginger - 1/2 inch
Ajwain (omam) - 1/2 teaspoon

Ingredients if you are using ready made things:

Channa dhal(kadalai parupu) flour- 3/4 cup
Rice flour - 2 table spoon
Red chilli powder - 2 teaspoons
Corriander powder - 1/4 teaspoon
Jeera powder - 1/4 teaspoon
Soambu powder - 1/2 teaspoon
Ginger and Garlic paste - 1 teaspoon
Ajwain (omam) - 1/2 teaspoon(optional)

Method:

1.In a vessel allow water just to get warm in that put the cauliflower and leave it for few seconds then drain it.Soak the channa dhal ,rice ,jeera ,soambu,ajwain,and corriander seeds.

2.Again in a vessel pour water in such a way that all the cauliflower florets are immersed and add salt to it now allow it to boil until the cauliflower is half cooked.Finally drain it and keep it aside.

3. Now grind all the things that u soaked along with ginger, garlic, and red chilly.Now add turmeric powder and salt.(Avoid this if you are doing it with ready made ingredients)

4. In a kadai add pour the oil ,turn on the fire meanwhile mix the ground batter .


5. When the oil is hot dip the cauliflower in the batter and drop it in the hot oil after a minute turn it to other side. Crispy chops is ready.......




Uthappam




Uthappam is a type of dosa which will be thick it will be really soft there many types of uthappam like tomato uthappam,onion uthappam etc...this is just plain uthappam.

Ingredients:

To grind:

BoiledRice/idly rice - 1 cup
Raw rice(pacha arisi) - 1 cup
Urad dhal(ulandham parupu) - 1/2 cup
Methi seeds(vendhayam) - 1 table spoon
Salt - as needed

To garnish:

Onion -1 1/2 medium sized(chop it finely)
Green chilly - 3 nos(chop it finely)
Coriander leaves - 4 table spoon
Channa dhal( kadalai parupu) - 1 1/2 table spoon
Mustard seeds - 1 teaspoon
Urad dhal (ulundham parupu) - 1/2 teaspoon
Curry leaves - 7 leaves (optional)
Oil - 2 table spoons

Method :

1.Wash and soak the things that should be ground and allow it to ferment over night.The next day you can see the batter will be raised.

2.Now in a kadai pour the oil when it get hot add mustard when it splatters add channa dhal ,urad dhal when they turn to golden brown add the chopped onions along with curry leaves and green chilly ,when the onion turns transparent stop the flame.

3. Now mix the fried onion,salt, coriander leaves(chop the leaves really fine).Now the batter is ready .

4.Now place the dosa tawa in the stove when it gets hot grease it with oil and pour 1/4 cup of batter and spread it in circular motion make the circle really small because uthappam is supposed to be thick and small.Now pour oil to its sides and cover it with the lid.

5.After a 15 seconds using the spatula flip the dosa so that it gets cooked in other side too.

Now Uthappam is ready... If you have lot of holes in the uthappam then it shows that your uthappam is soft....


Ennai vazhakai kulambu,Plantain gravy






When we can do ennai kulambu with brinjal i thought why not with vazhakai so here is what i tried ,it came out well here is he recipe..


Ingredients:

Vazhakai - 1 no
Onion - 1/2 medium sized
Tomato - 1 medium sized
Garlic - 3 nos
Tamarind - 3/4 lemon size
Chilly powder - 3 teaspoons
Turmeric powder - 1/4 teaspoon
Oil - 4 table spoons
Mustard seeds - 1/2 teaspoon
Urad dhal - 1/2 teaspoon
curry leaves - 5 nos
Salt - As required

Method:

1.Cut vazhakail and add turmeric powder 1 1/2 teaspoons of chilly powder and allow them to set for 20 mins.Soak tamarind and salt for 15 mins and take juice out of it.

2.In a tawa add oil when it gets hot add this marinated vazhakai, garlic piece and 1 curry leaf and deep fry them and keep it aside.

3.In the same tawa add mustard seeds when it splatters andd urad dhal when it turns golden brown,then add the onion and curry leaves.

4.When onion turns golden brown add the garlic and fry for 2 mins then add tomato and fry until it gets soft,then add the red chilly powder and fry for 3 mins then add the juice take from tamarind.

5.Allow this to boil for 10 mins then add this fried vazhakai and allow it to boil for 3 mins.

ennai vazhakai kulambu ready.....

Sunday, October 18, 2009

Beans sambar

I believe when ever we learn cooking the first thing we try will be sambar it is easy to cook still it is important ,because at least weekly once we make sambar for rice.We can use vegetables like Drumstick,winter melon(white pumpkin)Capsicum,carrot, potato,brinjal,radish,mango,bitter guard(paavakai),chow chow,green squash(zucchini),ladies finger.

If you making sambar with brinjal,ladies finger ,capsicum,radish,green squash,bitter gaurd(paavakai) your have to fry them in oil before boiling them.OK let us go to the method.


Ingredients:

Toor dhal(thuvaram parupu) - 1/2 cup
Beans - 10 nos
Tomato - 1/2 the medium sized one
Onion - 1/4 the medium sized one
Tamarind - 1/2 the lemon size
Sambar powder - 1 table spoon
Turmeric powder - 1/2 teaspoon
Salt - as needed
For seasoning:

Oil - 2 table spoon
Asafoetida- 2 pinches
Mustard seeds - 1/4 teaspoon
Urad dhal (ulundham parupu) - 1/4 teaspoon
Jeera - 1/4 teaspoon
Curry leaves - 5 nos
Red chilly - 1 no
Coriander leaves - few (optional)



Method:

  1. Soak the toor dhal for 1/2 hr and boil it in pressure cooker for three whistle.Soak the tamarind and salt with water and take juice out of it.Chop beans in to 1 inch pieces.In a kadai add the cooked toor dhal(thuvaram parupu),turmeric powder, beans ,onion and tomato. Cover it with the lid and cook it in the medium fire until the beans gets soft.
  2. When the beans gets soft add the sambar powder and tamarind juice,allow it to boil until the raw smell of the sambar powder goes(it will take some 5 -7 minutes).
  3. In a small kadai add the oil when it gets hot add asafoetida and mustard seeds when it splatters add urad dhal(ulundham parupu),jeera,red chilly and curry leaves,when urad dhal turns brown pour it in the samabar.You can garnish i will chopped coriander leaves.'
Sambar is ready o be served with rice now..

Note:

If you are going to make sambar with vegetables like brinjal,capsicum,bitter gaurd(paavakai),green squash(zucchini),radish,ladies finger then fry them in oil before adding them to cooked toordhal because these vegetables will taste better when they are fried in oil before cooking...

Saturday, October 17, 2009

Murukku or Chettinadu thenkuzhal




Murukku or Thenkuzhal is prime snack in chettinad they make this snack to give to their relation almost in all functions .The good murukku is one which will be light yellow in color.I learnt this recipe from my mom . When i was a kid she makes it every now and then , i miss her now .Even though i started to make in my house still I miss it.I did his for diwali along with Mysore pak my next blog will be of how to make Mysore pak .

Ingredients:

Idly rice (boiled rice)/Rice flour - 2 cups
Urad(Ulandham) dhal /urad flour - 3/4 cup
Jeera - 1 teaspoon(optional)
Sesame seeds - 1 teaspoon(optional)
Butter - 2 table spoons
Oil - 2 cups
Salt - as needed

Method:

1.If you are using rice flour and urad flour then mix them along with jeera and sesame seeds butter and salt or if you are using rice then soak it for 2 hrs grind i really fine and for urad dhal roast it in tawa without oil until it turns slightly brown and then powder it and finally mix it along with other ingredients.

2.The batter should be loose than consistency of chapathi batter ,now keep it in the mould which has 5 holes .

3.In a kadai pour the oil when it gets really hot make two circles with the mould by pressing it. after few seconds turn it to he other side ,when the oil stops sizzling take it from oil.

murukku ready.......

Vendai kai moorkuzhambu Ladies finger moor kulambu



This is my favourite gravy I like to have it with all he food,this dish helps you to make use of sour curd.It is very different from all our normal gravy's or kuzhmabu for rice.

Ingredients:

Butter milk or curd - 1 cup
Coconut oil - 3 table spoon
Ladies finger or vendaikai - 4 nos
Red chilly - 1 no
Mustard seeds - 1/2 teaspoon
Curry leaves - 5 nos
Salt - as needed

Things for grinding:

Channa dal (Kadalai parupu) - 1 table spoon
Ginger - 1/4 inch
Jeera - 1 teaspoon
Coconut - 1 table spoon
Green chilly - 3 nos
Coriander seeds - 3/4 tablespoon
Method:

1.Wash and cut the Vendaikai or ladies finger as 1/2 inch pieces ,in a kadai add 1 table spoon of coconut oil when it is hot add the vendaikai or ladies finger,fry it until its slimy thing goes off.Once its slimy goes off add some water and allow the ladies finger or vendaikai to get cooked.

2.Now grind the things that are given for grinding .When the vegetable is cooked pour the grind mixture and when it boils off the stove and pour the butter milk,mix i well and add salt.

3.In a small kadai pour the2 table spoon of oil when it gets hot add the mustard and red chilly,when the mustard splatters add the curry leaves and pour it on the moor kuzhmabu.

Moor kuzhambu ready.

Note:

If you are using curd beat it up so that it becomes butter milk
  • You can do moor kuzhambu without any vegetable or you can do it with vegetables like drumstick,Winter melon (pusanikai or white pumpkin) .
  • Vadai moor kuzhambu is almost the same except adding vegetables you add cooked masal vadai which we do with channa dhal(kadalai parupu).

Kalkanndu vadai , Sweet vadai




This is sweet vadai .If you want to have medhu vadai but with sweet taste in it then here it is .

Ingredients:

Urad dhal(Ulundham parupu)-1 cup
Powdered Kalkanndu or sugar - 1/2 cup
Oil - 1 1/2 cup
Polythene bag - 1

Method:

1.Soak urad dhal(ulundham parupu) for 2 hrs,grind it in he grinder without adding water,because if you add water it will become too watery because sugar it self will make the batter loose.When the urad is ground almost to 75% add the sugar / kalkanndu may be in another 5 minutes your batter will be ready.

2.Take a polythene bag or Ziploc bag,use oil to grease the polythene bag take a small lemon sized ball of batter ,put it in the polythene bag and flatten it touch some oil in your finger and make hole in the centre .

3.In a tawa add the oil when it gets really hot put the vadai ,remember he fire should be below medium because the vadai will get brown fast because of the sugar,so with low fire cook the vadai,the color of he vadai will be brown.

mmmmm........... kalkanndu vadai is ready

Note:

  • If by mistake you added water when grinding then add 1 tablespoon of rice flour it will help in thickening the batter.
  • Cook in low fire.
  • Another thing you can do if your batter is watery keep it in the fridge for 3 hrs it will get thick and try .

Ribbon pakkoda


Ribbon Pakkoda

It is a good snack and is very simple to make with less ingredients and less cooking time.This is another type of ribbon pakkoda using kadali maavu(Channa dhal) flour .

Ingredients:
Idly Rice/Boiled ponni rice or rice flour -1 cup
Channa dhal(Kadalai maavu) flour - 1 cup
Red chilly powder - 2 teaspoon
Soambu - 1 teaspoon
Butter - 1 tablespoon
Salt- As required
Oil- 2 cups



Method

1. Soak the rice for nearly 3 hrs then drain it and grind(if your using rice flour directly add the soambu and other things to it) it along with soambu and red chilly powder very fine.

2. Add the Channa dhal flour, butter and then salt mix it well and see that the dough consistent is slightly loose than chappathi dough.

3. Now make small balls (like the one we will do for chappathi) and keep it in a mould (Murukku Puzhiyum Kattai) with ribbon pakkoda chip in that .

4. Now add 3 to 4 cups of oil in a tawa when it gets heated now squeeze the entire content from the mould

5. When the pakkoda stops sizzling take it out from oil and drain it in kitchen tissue

6. Store in AIR-TIGHT container so that it will be crispy