Manju Talkies

Two in one chapathi

2009-11-13T09:53:00.005-05:00

Usually we do chapathi one by one but one of friend my friend she will do chapathi in single go.I was really impressed and got the tips from her of how she does and here is what I enjoyed.

Ingredients:

Wheat flour - 1 1/4 cup

Ghee - 1/4 cup

Salt - as needed

Method:

1.Make the dough as usually of how you make for chapathi by mixing wheat flour ,salt and water.Allow this dough to rest for 1/2 hr.

2.Now make equal portions of ball.

3.Take two balls and flatten them a bit and coat them with ghee on side then sprinkle some wheat flour on its top.

4.Now place one over the other in such a way that the side in which we coated with ghee should be together(like we keep the jam sided of the bread one over the other).

5.Now sprinkle some dry wheat flour and make chapathi really thin like usual.

6.Heat the tawa when it gets really really hot put this chapathi,do not press it, just turn its side.You can see the chapathi fluffing up like poori.

7.When it is done on both the sides take it and keep it in the plate.You will be able to find the two layer now hold them and tear it apart ..

tada two in one chapathi ready it is different and instead of doing one by one you can do two at a time

Vendhaya dosai Dosa using methi seeds

2009-11-11T18:20:00.003-05:00

Vendhya dosai is done with vendhaym or methi seeds .They say it is good for pregnant women because during that period the body will be really hot so this cools the body.When ever i get mouth ulcer my mom makes this dosai it helps in healing that too..

Ingredients:

Rice - 2 cups(Idly rice preferred or any boiled rice)

Urad dhal (ulandham parupu)- 1/4 cup

methi seeds (vendhayam) - 3 table spoon.

Salt - As needed

Method:

1.Wash and soak rice Urad and methi seeds for 2 hrs.Then grind them either in mixi or grinder.

2.In a vessel pour the batter when it is ground really fine .Add salt and mix it well.

3.Allow this batter to ferment over night.The next day the batter will be really fluffed.

4.Now mix the batter if the batter is thick add some water and make it to the consistency of dosa batter.

5.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.

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

That's it vendhaya dosai ready ,this goes when with tomato chutney and chilly chutney.

Note :

It should be cooked in medium flame or it will turn black.

Lemon Rasam

2009-11-11T18:03:00.003-05:00

Lemon Rasam is another type of rasam Instead of tamarind we use lemon juice You can use fresh lemon or lemon juice.If you are going to use fresh lemon then put in water for 1/2 an hr there by we can get more juice.

Ingredients:

Lemon juice - 3 table spoons

Tomato - 1 medium sized

Garlic - 2 pieces

Turmeric powder - 1/4 teaspoon

Sugar - 1 pinch

Salt - as needed

For powdering:

Pepper - 2 teaspoon

Jeera - 1 teaspoon

Coriander seeds - 1/2 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.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 lemon juice.

2.Now chop the tomato and crush the garlic and add them to lemon juice .Also add the turmeric powder.

3.In a kadai pour his mixture of powder,lime juice and tomato ,garlic and allow them to boil when they start bubbling really well turn off the flame.

4.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.Lemon Rasam ready......

Raw tomato pachadi,thakali kai pachadi

2009-11-09T21:13:00.005-05:00

Usually we use tomato when it is riped .This recipe is using raw tomato.Raw tomato is as sour as lemon .Bu it was different.To make it colorful I added riped tomato too...

Ingredients

Raw tomato - 4 medium sized

Riped tomato - 1/2 the medium sized

Onion - 1/4 the medium sized

Thoor dhal (thuvaram parupu) - 3 table spoons

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.

2.Wash and chop the tomato and onion.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 tomato,fry it for 2 mins.

3.Now add the boiled dhal , turmeric powder, coriander powder and chilly powder cover it with lid.

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

Raw tomato pachadi ready

Making of Ghee / Clarified Butter / Nei Kaaichum Vidham

2009-11-08T10:40:00.004-05:00

When I got married I didn't know of how to do it when I tried it either remains uncooked or it turned brown.My husbands grand mother taught me how to make ghee out of butter.

Ingredients:

Unsalted Butter - 200gms or two sticks

Curry leaves - 4 nos

Salt - 1/2 teaspoon

Drumstick leaves - 7 nos

Method:

1.Take the butter out off fridge and keep it out for 1/2 an hr so that it gets soft.

2.Take vessel with thick base and add the butter in a medium fire stir the butter .Initially the butter when it gets melted it will look like thick yellow liquid with lot of butter still floating as shown in first picture.

3.When the butter is half cooked it will be a thick yellow liquid.Now add the salt.Keep stirring the butter.

4.In a 5 mins he butter will become transparent yellow liquid .Now if you add the drumstick leaves and curry leaves it will splatter his shows that the ghee is ready.

Note :

1.If you cook in high flame the butter will get burnt and it turn brown.

2.If you don't stir then the butter will stay at the bottom,it will not get cooked.

4.Curry leaves and drumstick leaves or optional if you use hem they will give good flavour to the ghee.

5.If you use salted butter then the ghee will be too salty.

Keerai kuutu.Spinach gravy using coconut and moong dhal.

2009-10-28T14:29:00.005-04:00

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.

Summa Kuzhambu chettinadu special

2009-10-27T21:35:00.005-04:00

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

2009-10-27T21:20:00.003-04:00

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.

Idly or dosa Sambar.

2009-10-24T21:30:00.003-04:00

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

2009-10-24T21:16:00.005-04:00

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

2009-10-24T19:47:00.003-04:00

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

2009-10-24T09:41:00.009-04:00

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.

Pudhina /Mint chutney

2009-10-23T11:05:00.006-04:00

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

2009-10-23T09:19:00.004-04:00

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

2009-10-23T09:12:00.006-04:00

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....

Ladies finger /okra/vendaikai soup

2009-10-22T14:14:00.003-04:00

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.

Gujarathi Dhal dhokali

2009-10-21T20:11:00.006-04:00

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

2009-10-21T13:56:00.008-04:00

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:

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 .
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.
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).
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

2009-10-21T11:01:00.007-04:00

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.

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......

Bread bajji

2009-10-20T13:50:00.005-04:00

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

2009-10-20T13:14:00.005-04:00

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

2009-10-20T12:58:00.005-04:00

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

2009-10-20T12:52:00.006-04:00

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:

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.
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).
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

2009-10-20T08:14:00.008-04:00

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....

Cauliflower chops

2009-10-19T14:25:00.007-04:00

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

2009-10-19T13:50:00.007-04:00

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

2009-10-19T11:16:00.009-04:00

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.....

Beans sambar

2009-10-18T14:43:00.009-04:00

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:

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.
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).
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...

Murukku or Chettinadu thenkuzhal

2009-10-17T23:22:00.009-04:00

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

2009-10-17T22:08:00.009-04:00

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

2009-10-17T21:51:00.006-04:00

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

2009-10-17T16:02:00.005-04:00

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

RAGI PUTTU

2008-05-28T09:09:00.013-04:00

Ingredients:

Ragi - 1 cup

Sugar - 1/2 cup

Ghee - 3 table spoons

Coconut - 2 table spoons

Salt - 1 pinch

Method:

1.In a bowl add the ragi flour and salt and mix it well sprinkle water little by little and mix thoroughly in such a way that it is wet enough that you can make it a shape but don't make a shape out of it.

2.Now in idly cooker spread this flour and boil it for 7 mins.You can taste the difference between the cooked and uncooked flour,when the flour is cooked transfer it into a bowl.

3.Now add sugar ghee and coconut and mix them well.

Ragi puttu ready....

KAARA CHUTNEY

2008-05-28T08:57:00.008-04:00

Ingredients:

Onion - 1 medium sized

Tomato - 1 1/2 medium sized

Red chilly - 3 nos

Asafoedita - 3 pinch

Tamarind - 1/2 lemon sized

Oil - 1 table spoon

Mustard seeds - 1/4 teaspoon

Urad dhal - 3/4 teaspoon

Curry leaves - 15 leaves

Salt - As required

Method:

1.Chop onion tomato and curry leaves.

2.In a tawa add oil when it gets hot add asfoedita ,mustard seeds when it splatters add urad dhal when it turns brown add onion when it turs add tomato finally when everything gets fried add curry leaves ,red chilly and tamarind.

3.When this gets cool grind it in mixi .

Finished simple but rich onion tomato chutney ready.........

Cabbage poriyal

2008-03-31T21:44:00.010-04:00

Ingredients:

Cabbage - 1 cup
Onion - 1/2 medium sized
Green chilly - 3 nos
Channa dhal - 1/2 table spoon
Mustard seeds - 1/4 teaspoon
Uradh dhal - 1/4 teaspoon
Jeera - 1/2 teaspoon
Coconut - 2 table spoons
Oil - 2 table spoons
Salt - As required

Recipe

1.Cut cabbage and in a tawa add the cut cabbage channa dhal and pour water until the cabbage immerses.Allow it to boil for few minutes then add salt when the cabbage is cooked turn off the fire.

2.Now drain the water from the cabbage.

3.In a tawa add oil when it gets hot add mustard seeds when it splatters add urad dhal and jeera when it turns to golden brown add the onions and green chilly when the onion turns golden brown add cabbage.

4.Stir it for 2 to 3 mins then turn off the fire and add coconut and mix it well.

Cabbage poriyal ready..........

Beetroot dhal fry,Beet root kola

2008-03-26T14:47:00.008-04:00

Ingredients:

Beetroot - 1 1/2 medium sized

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

Recipe

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

2.Now in a non stick tawa add the oil when it is hot add the mustard seeds when itbegins 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.

Beetroot dhal fry ready

Ennai kathrikai kulambu brinjal/eggplant gravy

2008-03-26T14:35:00.008-04:00

Ingredients:

Brinjal - 3 nos

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

Salt - As required

Recipe

1.Cut brinjal 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 brinjal 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.

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 brinjal and allow it to boil for 3 mins.

ennai kathrikal kulambu ready.....

Tomato chutney,Thakaali chutney

2008-03-26T14:31:00.006-04:00

Ingredients:

Tomato - 3 nos
Onion - 1 No
Red chilly - 3 nos
Tamarind - 1/2 lemon size
Oil - 2 1/2 table spoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teaspoon
Asafoedita - 2 pinches
Salt - As required

Recipe

1.In a mixi jar add onion,tomato tamarind,red chilly and salt grind them finely.

2.In a tawa add oil when it gets hot add the asafoedita and mustard seeds when it splatters add the uradh dhal when it turns to golden brown add the chutney .

3.Allow it to boil for 10 mins till all its water gets evaporated and comes to consistency of chutney.

tomato chutney ready..........

Carrot poriyal

2008-03-26T14:12:00.007-04:00

Ingredients:

Carrot - 4 nos

Onion - 1 small size

Coconut - 1 table spoon

Oil - 1 tablespoon

Mustard seeds - 1/4 teaspoon

Urad dhal(Ulundham parupu) - 1/4 teaspoon

Salt - As required

Recipe

1.Chop onions and carrot.

2.In a tawa add the oil when it gets hot add the mustard seeds when it splatters add urad dhal,then when it turns to golden brown add the chopped onion.

3.When onion turns golden brown add carrot and stir it for 2 mins then add salt and pour 1/4 cup of water and cover it with lid allow it to be in low fire for 5 mins.

4.When the carrot is cooked allow the water to get evaporated then add coconut give three to for stirs .

carrot poriyal ready

Paasi parupu sambar Moong dhal sambar

2008-03-26T13:56:00.007-04:00

Ingredients:

Moongdhal (Paasi parupu) - 1/2 cup

Onion - 3/4 medium sized

Tomato - 1 medium sized

Green chilly - 3 nos

Potato - 1 medium sized

Tamarind - 1/2 lemon size

Oil - 1 table spoon

Mustard seeds - 1/2 teaspoon

Uradh dhal - 1/2 teaspoon

Turmeric powder - 1 pinch

Salt - As required

Recipe:

1.In a vessel add moongdhal,chopped onion ,chopped tomato,peeled and chopped potato and chilly boil them in cooker for three sounds.

2.Soak the tamarind along with salt for 10 mins and take juice from it .

3.Now add the tamarind juice and turmeric powder with boiled mixture of dhal,onion etc pour this is in a tawa and allow it to boil for 10 mins..

4.Now in a small tawa add oil when it gets hot add asafoedita mustard seeds when it splatters add uradh dhal and pour it in boiling sambar.

sambar ready.............

Tomato kurma

2008-03-15T07:07:00.007-04:00

Ingredients:

Tomato - 4 medium sized
Onion - 1/2 medium sized
Coconut - 3 table spoons
Red chilly - 4
Cinnamon - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teaspoon
Oil - 2 table spoons
Salt - As required

Recipe

1.Chop tomatos and onions.In a tawa add 1 table spoon of oil when it gets hot add cinnamon and onion and when it turns brown add tomato and fry untill it gets soft.

2.Now add the red chilly and coconut and fry for 2 minutes and allow it to cool.

3.Now grind this in mixi

4.In a tawa add 1 table spoon of oil when it gets hot add the mustard seeds,when it splatters add the urad dhal then pour thr ground mixture in the tawa and add salt.

5.Allow it to boil for 5 minutes.

Easy and yummy tomato kuruma

Onion tomato therakal

2008-03-15T06:58:00.007-04:00

This is very spicy dish with onion and tomato usually we call it as THERAKAL
It goes weel with idly dosa and chapathy too

Ingredients:

Onion - 1 large
Tomato - 1 medium
Potato - 1 small
Red chilly powder - 1 teaspoon
Turmeric powder - 1 pinch
Rice flour - 1 teaspoon
Oil - 1 table spoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teaspoon

Recipe

1.Chop onion,tomato and pel the potato's skin and chop it.

2.In a tawa add oil when it gets hot add mustard seeds and when it splatters add uradh dhal,then add onion.

3.When it turns golden brown add the tomato when it turns soft simmer the gas and add the potato ,chilly powder,turmeric powder and salt mix well.

4.Now add 1 1/2 cups of water and mix well then close the tawa with the lid untill onion and potato gets cooked.

5.Now mix the 1 teaspoon of rice flour in 1/2 tumbler water and pour it in tawa along with therakal mix well and allow it to boil for 5 mins.

Now therakal is ready......

Paalak batura

2008-03-14T16:41:00.008-04:00

Very yummy side dish with spinach and potato

Ingredients:

Spinach - 2 cups

Potato - 1 large

Onion - 1 medium sized

Tomato - 1 medium sized

Pepper - 1/2 teaspoon

Garlic - 1piece

Ginger - 1 inch

Red chilly - 1

Lemon juice - 1 teaspoon

Oil - 1 cup

Salt -As required

Recipe:

1.Chop potatos into cubes and fry them in oil till golden brown and keep it aside.

2.In a tawa boil the spinach and grind it along red chilly and pepper.Also grind seperately ginger and garlic.

3.Add 2 tablespoons of oil in a tawa when it is hot add the chopped onions when it turns to golden brown add tomato when it turns soft and ginger garlic paste let for 2 mins .

4.Now add the ground spinach in that when it resumes to boil add the potato ,lime juice and salt just give two stirs and turn off the gas

Palak batura is ready to be serverd with chapathy

THUVARAM PARUPU CHUTNEY Toor dhal chuney

2008-03-14T16:28:00.008-04:00

This is very typical chettinadu side dish for idly and dosa.

Ingredients:

Thoor dhal - 3 table spoons

Tamarind - 3/4 lemon size

Onion- 1/2 the medium sized

Tomato -1/2 the medium sized

Red chilly - 3 nos

Oil- 1 table spoon

Muastard seeds - 1/2 teaspoon

Uradh dhal - 1/2 teaspoon

Recipe

1.In a tawa fry the thoor dhal untill its color turns then add chilly and grind it in mixi by adding water.

2.Take juice from tamarind chop onion and tomato.

3.In a tawa add the oil when it gets hot add the mustard seeds when it splatters add the uradh dhal,then add the onion when it turns to golden brown add the tomato.

4.Now mix the thoordhal paste in the tamarind and add 1 tumbler water to it and then add to the fried onion and tomato stir it frequently so that it will not form balls.

5.Allow it to boil for 5 minutes then add salt.

thoor dhal chutney ready..............

Parupu orundai kuzhambu

2008-03-08T15:22:00.006-05:00

This is a very spicy and protein rich side dish which goes well rice,idly,dosa and chappty.

Ingredients:

Thoor dhal - 3/4 cup
Onion - 1 big
Tomato - 3 medium sized
Tamarind - 3/4 lemon size
Coconut(desigated) - 4 table spoons
Jeera - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Chilly powder - 4 teaspoons
Corriander powder - 2 teaspoons
Asafoedita- 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teapoon
Oil - 1 1/2 table spoon
Corriander leaves - 2 table spoons
Salt -As required

Recipe

1. Soak thoor dhal for 2 hrs and grind it (not to fine),then add 1 1/2 teaspoons of chilly powder,1/4 teaspoon turmeric, half of the chopped onions,corriander leaves,asafodeta,coconut 1 tale spoon and finally salt mix this well.Make small balls and place it in idly pot and steam it for 5 minutes or in microwave oven keep it for 2 minutes.

2.Soak tamarind and take juice out of it,then grind 2 tomatos and coconut.

3.In a tawa add oil when it is hot add mustard seeds when it splatters add uradh dhal and then jeera then add onion when it turns to golden brown add turmeric powder and 1 chopped tomoto stir it for 10 minutes when it is done add 2 teaspoons of chilly powder and corriander powder just stir it twice then pour the tamarind juice now let the mixture to boil for 10 minutes then add the ground mixture of tomato and coconut allow it to oil for 3 minutes then add the cooked dhal balls into it allow it to boil for 10 minutes garnush it with corriander .

mmmmmm..................urundai kuzhamu ready

Kovaikai masala /Tinda fry

2008-02-19T17:37:00.005-05:00

Ingredients

Kovaikai(tinda) - 1 cup (slice it vertically into for pieces)

Chilly powder - 2 teaspoons

Onion - 1/2 medium size

Turmeric powder - 1 pinch

Mustard seeds - 1 teaspoon

Urad dhal- 1 teaspoon

Oil - 1 1/2 table spoon

Salt - As required

Recipe

1.In a tawa add the oil when it is hot add the mustard seeds and urad dhal when the mustard seeds splatter add the kovai kai and stir it ocassionally when it is half done add the chilly powder and salt.

2.Simmer the fire and till be ready in 15 mins.

Chepankelangu varuval

2008-02-19T17:24:00.007-05:00

This Kelangu roast will be awesome it will be very crispy and very simple too.

Ingredients:

Chepankelangu - 150gms

Chilly powder - 1 1/2 teaspoon

Oil - 3 table spoons

Salt - As required

Recipe

1. Half boil kelangu by adding salt then remove its skin and slice it.

2.Add the oil in a tawa and fry all the slices till they are crispy.

3.Now in a tawa add 1/2 table spoon oil when it is hot add mustard seeds and urad dhal when the mustard seeds splatter add the roasted kelangu givetwo stirs then add salt and chilly powder simmer the fire and leave it for 5 minutes

Chepankelangu varuval ready

Paal kolukattai

2008-02-18T20:40:00.009-05:00

It is a very sweet dish and all will love it easy to cook but very rich in taste

Ingredients:

Raw rice flour - 1 cup

Coconut - 1 table spoon

Elachi - 2 nos

Jaggery - 3/4 cup(Grated)

Salt - pinch

Recipe

1.Add salt to raw rice flour and mix it well now add water and make it as a chappati consistency dough and then make small cylinderical shape balls.Divide the whole kolukattai into two portions

2. In a vessel boil 2 1/2 tumblers of water when it starts to boil then put one kolukattai after few minutes if it doesn't gets dissolved then add one portion of the pieces it will take minutes to get cooked .Then add the rest half of the kolukattai that will also take 5 minutes to cook.Toensure whether they are cooked are not take one kolukattai and press it with hand if it si cooked then u cvan feel it else if it is not cooked then the maavu can be felt.

3.Now add the jaggery into the kolukattai and allow it to boil for 5 mins when it thickness then add coconut and elachi(cardmon).

mmm yummy kolukattai is ready

Kathrikai kara kulambu

2008-02-10T08:44:00.004-05:00

This is also called as pulikulambu.This dish is very important in chettinadu functions,this is cooked in all auspicious events.

Ingredients

Brinjal - 3 medium sized
Onion - 1/2 medium sized
Tomato - 1 medium sized
Garlic - 4 to 5 pieces
Tamarind - 3/4 lemon size
Chilly powder - 2 teaspoons
Turmeric powder - 1 pinch
Vendhayam - 1 pinch
Mustard seeds - 1/2 teaspoon
Urad dhal - 1/2 teaspoon
Raw rice flour - 1 table spoon
Sesame oil - 2 table spoons
Salt- As required

Recipe

1.Chop onions,tomato and cut brinjal into four pieces.

2.In a tawa add 1 table spoon of oil when it is hot add onion fry untill it turns to golden brown,then add tomato stir for 3 minutes then add brinal and fry it till its skin color turns.

3.Now add the turmeric powder and red chilly powder stir it for 1 minute then add the tamarind water and then add salt.

4.It will take 15 mins for brinal to get cooked now in 1/2 cup water disolve the raw rice flour and pour into the kulambu.

5.Now in a tawa add rest of the oil and when it is hot add mustard seeds urad dhal and bvendhyam when it splatters pour this into the kulambu

Puli kulambu is ready .This dish goes well with almost all dishes

Adai and aviyal

2008-02-09T21:33:00.005-05:00

Adai and aviyal are well balanced and yummy meal too........ adai goes well with aviyal. Adai has proteins and the vegetables in aviyal has all the nutrients.Very easy to cook.

Ingredients

Toor dhal - 1 cup
Channa dhal - 1/2 cup
Moong dhal - 1/4 cup
Idly rice - 1/4 cup
Uradh dhal - 1/4 cup
Red chilly - 5 nos
Jeera - 2 teaspoons
Turmeric powder - 1/2 teaspoon
Corriander leaves - 2 table spoons
Onion - 1 medium sized
Oil - 1 cup
Salt - As required

Recipe

1.Soak all the dhals and rice for 4 hrs,then grind it along with red chilly,jeera don't grind it too fine.

2.Add the chopped onions,corriander leaves turmeric powder and salt.

3.Heat the tawa like dosa pour the batter then add the oil and cover it with lid.

4. When the adai is done turn it to other side and add oil.

hot hot ....................adai is ready

Now it aviyal

Ingredients:

Vegetables - 1 cup(Beans,carrot,raw banana,white pumpkin,drumstick)
Coconut - 3 table spoons
Jeera 1/2 teaspoon
Green chilly - 3 nos
Curd -2 table spoons
Coconut oil - 1 table spoon
Salt - As required

Recipe

1.Chop all the vegetables.Boil them when the vegetable is half boiled add salt then drain the water.

2.Grind coconut,green chilly and jeera .Add this ground mixture to boiled vegetables and allow it to boil for 5 mins.

3.In a small pan add coconut oil when it is hot add jeera when it begins to splatter pour that into the boiling aviyal.

4.Allow it to boil for 1 minute then turn the gas off.

Aviyal is ready to be served with adai

Potato peas masala

2008-02-08T14:46:00.004-05:00

We all like potato ,its taste increases when v add it with peas.This is a simple dish and tasty too.

Ingredients

Potato - medium sized 3nos

Peas - 1 cup

Onion - 1 medium sized

Tomato - 1 medium sized

Mustard seeds - 1 tea spoon

Urad dhal - 1/2 teaspoon

Jeera - 1/2 teaspoon

Chilly powder - 1 1/2 teaspoon

Turmeric powder - 1 pinch

Oil - 3 table spoons

Salt - As reqiured

Recipe

1.Peel the skin of potato chop it into small cubes,also chop tomato and oinon

2.In a tawa add the oil when it is hot ad mustard seeds when it begind to splatter add urad dhal and jeera.

3. Then add Onion and fry it when it turns to golden brown add tomato and fry it when tomato is done add the potato and peas stir for 2 minutes then add salt,turmeric powder and chilly powder.

4. Cover it with lid stir it ocassionally.when the potato is soft turn off the gas.

mmm........... potato

Pasta

2008-02-07T15:11:00.003-05:00

I tried pasta in our way of cooking it came out well and my kids enjoyed it.

Ingredients:

Pasta - 1 cup

All vegetables - 1 cup(copped)

Onion - 1 medium sized

Tomato - 1 medium sized

Cheese - 1 table spoon

Tomato ketchup - 1 table spoon

Oil - 1 table spoon

Red chilly powder - 1 1/2 teaspoon

Salt - As required

Recipe

1.In a tawa add oil then add the onion when it turns to golden brown add all the vegetables let them to fry for 5 minutes stiring ocassionally,then add tomato.

2.Add 1/2cup water and let them to cook when they are cooked add the chilly powder and salt then them to thicken.

3.Mean while in pot add 3 cups water and add pasta let it to cook when the pasta is almost done add salt and allow it to fully cook then drain the water.

4.when the mixed vegetables are cooked add the pasta and stir them gently for 2 mins.

5.Turn off the heat add the tomato ketchup mi it then add cheese.

Pasta ready..............

Poorna kolukattai

2008-02-07T14:50:00.007-05:00

This is a good sweet which is completely different from our normal sweets.

Ingredients:

Raw rice flour - 2 cups

Channa dhal - 1/4 cup

Coconut(grated or powder)- 2 table spoon
Jaggery - 1/2 cup

Cardamon - 2 pieces(powder it)

Ghee - 1/2 cup.

Recipe

1.Scrap the jaggery add 1/2 cup water and heat it ,when it starts to boil turn it off and then filter it(this is done to remove dust from jaggery).

2.Boil the channa dhal in cook and smash it.In a tawa add 2 table sppons of ghee when it is hot add the coconut and give three to four stir then add the smashed channa dhal after 1 minute add the jaggery syrup.

3. Ocassionally stir it and when it thickens add the powdered cardamon then turn of the fire.Let that to cool.this is poornam.

4.Take a mixing bowl add tha raw rice flour and pinch of salt mix it well ,now add 2 cups of water and mix them well.

5.Heat a tawa then add 1 table spoon of ghee and pour the raw rice flour into it and without any break stir it untill it rolls down like a ball.When it is done trn of the heat and let it to cool for 15 mins.

6.Now grease your hand with ghee and take small lemon sized ball of the rice folur and flatten it and take amla sized ball of poornam and then place it in one side of the flat rawrice flour and close it with other end(as shown in the picture).

7.Then place it in Idly steamer for 10 mins.

tada..............kolukattai is ready.

Broccoli soup

2008-02-04T14:17:00.005-05:00

Soup is my kids favourite dish which will be with less karam.In my view soup has all nutrients it is also a very good appetizer.

Ingredients:

Broccoli - 1 cup(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 - 2 table spoons
Turmeric powder - 1 pinch
Bay leaves - 1 inch piece
Ghee- 1 1/ table spoon
Milk - 1/4 cup

coriander - little for seasoning
Salt- As required

Recipe

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 after few seconds 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 then add broccoli the and stir for 2 minutes.

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 10 minutes the broccoli 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.

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

Vazhakai varuval,Plantain oil fry

2008-02-04T14:03:00.005-05:00

Kids love fried item even elders will love it simple dish but tastes very good.

Ingredients

Vazhakai (Raw Banana) - 1 medium sized
Chilly powder - 1 1/2 teaspoon
Turmeric powder - 1pinch
Oil- 2 table spoon.
Mustard seeds - 1/4 teaspoon
Urad dhal- 1/4 teaspoon
jeera - 1 pinch
Salt - as required

Recipe

1.Peel the skin of banana and make very thin slices.

2.In a mixing bowl add the sliced banana turmeric powder,chilly powder and salt mix them throughly.

3.In a tawa add oil when it is hot add mustard seeds,Urad dhal and jeera when the mustard seeds splatters add the banana which is mixed with saly,turmeric and chilly powder.

4.In a low flame allow it to cook don't cover it with lid ,give it a stir evry now and then.

5. When the banana is cooked turn off the gas and let banana to be in the hot tawa for 5 minutes it will add crispness to it.

Pudhina chutney Mint chutney using coconut

2008-02-04T13:44:00.005-05:00

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.

Ingredients:

Pudhina /Mint leaves - 1 hand full

Onion - 1/4 in 1 medium sized onion

Red chilly - 2 nos

Tamarind - 1/4 the lemon size

Coconut (fresh or powder) - 2 table spoon

Mustard seeds - 1/4 tea spoon

Oil- 1 table spoon

Salt - as required

Recipe

1.Wash the pudhina leaves,chop the onions.

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 red chilly fry for 2 more minutes then add coconut fry for 1 minute .

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

Pudhina chutney is ready...

Paneer paratha

2008-02-03T20:06:00.007-05:00

Different way to use paneer and new type of chapatti very simple to do but very rich in taste.

Ingredients:

Paneer - 1/2 cup

Wheat flour - 1 1/2cup

Onion(finely chopped) - 1 1/2 table spoons

Green chilly - 2 nos

Oil - 1 table spoon

Ginger - 1/4 inch
Salt - As required

Recipe

1. Prepare chapathi dough in usual way u do.

2. If u have paneer in ur freezer then keep it in room temperature for 1 hr then using a grater grate it.

3.In a tawa add Oil when it is hot add onion when it turns golden brown add green chillies and fry for while then turn the gas off and add the panner mix it well.

4. Now take ball sized dough and make it flat and keep this panner inside it and then close the edges and then make chapathi as u do usually .

5.In a tawa add ghee and cook this chapathi

paneer paratha ready..

Kuzhi paniyaram

2008-02-03T10:37:00.003-05:00

One more dish that is famous for its appearance and tempts us to taste it.

Ingredients:

Raw rice - 1 1/2 cups
Idly rice - 1 1/2 cups
Urad dhal - 3/4 cup
Vendhayam - 1 table spoon
Chopped Onion - 1/2 cup
Green chille - 2
Mustard - 1 teaspoon
Curry leaves - 4 0r 5 leaves
Salt - as required
Oil - 1 1/2 table spoon

Recipe

1.Soak raw rice ,idly rice and urad dhal along with vendhayam for 3 hrs, grind it fine then add salt and mix it well and allow it to ferment(as u do for idly).

2. Heat oil in tawa when it is hot add mustard ,when it splatters add curry leaves then add chopped onion.When the onion turn golden brown add the chopped chillies just fry for 5 - 7 seconds.

3. Mix this fried mixture with dough.

4.Heat the Kuzhi paniyaram tawa and add 2 drops of oil in each hole when it is hot fill the hole with half dough add 2 drops of oil in each hole and cover it with its lid.

5. After few minutes turn its side with spatula given along with Kuzhi paniyaram tawa.

Tada ........ ur paniyaram is ready.

THATTAI CRISPY SOUTH INDIAN SNACK

2008-01-31T17:27:00.003-05:00

As its name says this snack is flat and looks round.very easy to cook and kids love this.

Ingredients:

Rawrice - 2 cups

Urad dhal - 2 tablespoons

Channa dhal - 1 tablespoon

Butter - 2 tablespoons

Red chilly powder -1 table spoon

Coconut - 1 table spoons

Jeera - 1 teaspoon

Asafoetida - 1/2 teaspoon

Salt- as required

Oil - 4 cups

Recipe:

1. Boil 1 tumbler of water in a pot add coconut powder ,jeera and asafoetida to it let it boil for few seconds,turn the gas on and allow it to cool,meanwhile soak the rawrice for 3 hrs.

2.Now grind rawrice in grinder add this mixture of coconut powder,jeera and asafoetida to raw rice when it is half ground then let thois mixture to fine ground dough.

3.Shift the entire dough to mixing bowl now add salt ,channa dhal andchilli powder mix it well.

4.Now make small balls from it and make it flat by evenly pressing .

5.Heat oil in tawa when the oil is hot add this flattened dough and when it turns to golden brown take it out and drain it in kitchen tissue.

Good evening snack is ready

Note: Tip for pressing

Take a long plastic sheet coat it with oil and keep the dough in one side and cover the other side over iyt and using a silver cup just press it

Chettinadu special VELLAI PANIYARAM

2008-01-26T21:19:00.005-05:00

Here is a very popular chettinadu Vellai Paniyaram ,which you can find in almost all Chettinadu functions

Ingredients:

Raw Rice (Pacharisi) - 1 cup

Urad dhal - 2 Table Spoon

Salt - As required

Oil - 2 cups

Recipe:

1. Soak rice and dhal together for 3hrs.

2.Grind them finely in grinder/mixi with less water.

3.Add salt to the dough the consistency of the dough should be like dosa dough.

4.Heat oil in tawa now with small karandi pour the dough into the oil when the paniyaram starts coming up pour oilonit from the tawa it will come like poori.

5. Now turn to the next side leave it for few seconds and take it from oil and place it in kitchen tissue

6.Tomato chutney best side dish for vellaipaniyaram

Yummy Vellai paniyaram is ready

Ribbon pakkoda

2008-01-25T21:31:00.003-05:00

Ribbon Pakkoda

Its a good snack and is very simple to make with less ingredients and less cooking time

Ingredients:
Idly Rice or rice flour -1 cup
Moongdhal flour - 1/2 cup
Red chilly powder - 2 teaspoon
Soambu - 1 teaspoon
Butter - 1 tablespoon
Salt- As required
Oil- 2 cups

Recipe

1. Soak the rice for nearly 3 hrs then drain it and grind it along with cinnamon and red chilly powder very fine. OR if you are using rice flour just powder the soambu the add chilly powder .

2. Add the Moongdhal 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

Introduction

2008-01-23T21:40:00.002-05:00

A peek outside my first home abroad on a snowy winter day.... I miss that!