Try this recipe and scrap your comment!!!

Wednesday, December 31, 2008

Masala Rasam/Rasam without Tamarind


Ingredients:

  • Ripe Tomatoes - 4

  • Onion - 1/4 finely chopped

  • Garlic - 4 pods

  • Green chilles - 5 Split open

  • Pepper - 1 tsp

  • Cumin seeds - 1 tsp

  • Cinnamom stick - 1 inch

  • Saunf - 1/2 tsp

  • Cloves - 2 nos

  • Curry Leaves - 1 string

  • Lemom juice - 1tsp

  • Salt - to taste

  • Oil - For sauting


Preparation Method:

  • Boil 2 cups of water in a vessel

  • Once the water reaches boiling points, add the tomotoes to it

  • Let the tomatoes get cooked for around 10 - 15 min

  • Now remove them from hot water and transfer them to cold water, by doing this outer skin will be removed easily

  • Now allow it to cool for some time and blend it to fine paste, along with pepper and cumin seeds

  • Now just crush garlic,onion and greenchillies and keep it aside

  • Heat oil in a kadai, add cinnamom stick,saunf and cloves, curry leaves saute it for a while

  • Now add the crushed garlic,onion and green chilles, saute them till raw smell leaves

  • Now add the blended paste of tomotoes,pepper and cumin

  • Let the solution boil for around 10 minWhen you see foams appearing add salt and lemon juice

  • Turn off the heat and garlic with Corriander leaves

This rasam is made without tamarind with exclusive taste. You will love it with hot white rice.

Monday, December 29, 2008

Mulangi Masala Kuzhambhu/Radish Curry



Ingredients:



  • Mulangi/Raddish Curry - 2 nos[Chopped to rectangular pieces]




  • Coconut - Shredded - 4 tsp




  • Ginger garlic paste - 1tsp




  • Onion - 1 Finely chopped




  • Tomato - 2 Finely chopped




  • saunf - 1 tsp




  • Khus Khus - 1/2 tsp




  • Cashew nuts - 4 nos




  • Chilli powder - 1 tsp




  • Corriander powder - 11/2 tsp




  • Bay leaf - 1




  • Cinnamon stick - 1 inch



  • Cloves - 2 nos




  • Oil - For sauting


Method of preparation:


  • Roast and ground - Cocunut,saunf,khus khus,cahews - t0 a fine paste



  • Dry Roast in a very low flame - Corriander powder and chilipowder for 2 min. this is improve the flavor of the curry - Blend these powders in mixer with little of water



  • Heat oil in the pan, do tadka with Bayleaf,cinnamom and cloves. once they are done



  • Add the Ginger garlic paste, saute till brown



  • Add the chopped onion - Fry till golden brown



  • Now add the chopped radish, saute it for 2 min



  • Add the tomatoes, add salt,cook till tomotoes are mushy



  • Add 1/4 cup of water, close and cook for 5 min



  • Now add the Powder mixture, allow the solution to boil



  • Now add the grounded coconut paste, Allow it to boil for 15 min



  • Garnish with corriander leaves




Goes well with white rice, Dosa and Idli.

Tuesday, December 23, 2008

Carrot Poriyal


Ingredients:
  • Carrot - 2 grated


  • Onion - 1 chopped


  • Green chillies - 3 splitted


  • Mustard seeds - 1/2 tsp


  • Urad dal - 1 tsp


  • Hing - pinch


  • Curry leaves - 1 string


  • Grated Coconut - 2 tsp


Preparation Method:

  • Heat oil in the pan, once it is hot.


  • Add mustard seeds,urad dal,hing,curry leaves.


  • Add the green chillies, saute for 30 sec


  • Now add the chopped onion, saute till they are transparent.


  • Now add the grated carrot and salt.


  • Mix well, cook for around 10 min


  • Finally add the grated coconut mix well.

Serve with any kind of sambhar rice

Yellow squash Curry


Suraikai Kootu

Ingredients:
  • Yellow squash/Suraikai - 2 nos - chopped


  • Onion - 1 finely chopped


  • Tomato - 2 finely chopped


  • Moong dal - Cooked 1/4 cup


  • Mustard seeds - 1/2 tsp


  • Urad dal - 1 tsp


  • Red chillies - 3 nos


  • Hing - 1 pinch


  • Tumeric powder - 1/4 tsp


  • Oil - 2tsp


  • Curry leaves - 1 string

Preparation Method:

  • Heat 2 tsp of oil in a pan.


  • Once the oil the hot, add mustard seeds,urad dal,hing,red chillies and curry leaves.


  • Add the chopped onions, once they are transparent.


  • Add the chopped tomatoes and salt, cook till they are mushy.


  • Now add the Chopped Squash, add 1/4 cup of water, close and cook for 10 min


  • Once you see the squash is cooked well, add the cooked moong dal.


  • Allow it to boil for 3 min.


  • Serve it with Cooked white rice.

Goes well with any Kara Kuzhambhu varieties.

Monday, December 22, 2008

Pepper Curry



Milagu Kuzhambhu

Ingredients:
  • Sesame oil - 10 tsp

  • Curry leaves - 1 string

  • Hing - Pinch

  • Mustard seeds - 1/2 tsp

  • Fenugreek seeds - 1/4 tsp

  • Garlic - Crushed 2 pods


Roast and Grind following ingredients:





  • Pepper - 2 tsp



  • Cumin seeds - 1 tsp



  • Dry chillies - 2



  • Channa Dal - 2 tsp


  • Curry leaves - 1 string



  • Coconut - 3 tsp



  • Tamarind - 1 inch



  • Corriander seeds - 2 tsp

Heat 1 tsp of oil in the kadai, roast all the above mentioned ingrediants and grind it to a fine paste

Preparation Method:

  • Heat 5 tsp of sesame oil in the kadai.



  • Once the oil is hot, add mustard seeds,fenugreek seeds,hing and curry leaves.



  • Now add the grounded paste, mix well.



  • Add 1 glass of water to the mixture and required amount of water.



  • Allow the mixture to boil, till the liquid thickens and the oil separates.



  • Once the oil separates from the mixture.



  • Heat 5 tsp oil in another pan, when hot add the crushed garlic.



  • Add this oil to pepper curry.



  • Pepper curry is ready to serve with white cooked rice.

Prepare this curry atleast once in a month, improves digestion and clears your stomach and gets you rid of gastric problems.

Excellent when you serve with Fried Papad

Friday, December 19, 2008

Channa Masala


Ingredients:


  • White Chick peas - 1/2 cup [ Soak overnight]



  • Onion - 1 finely chopped



  • Tomotatoes - 2 finely chopped



  • Ginger garlic paste - 1 tsp



  • Cumin seeds - 1 tsp



  • Channa Masala - 2 tsp



  • Green chillies - 3 nos



  • Chilli powder - 1/2 tsp



  • Tumeric powder - 1/4 tsp



  • Jeera powder - 1/2 tsp

Preparation Method:

  • Pressure cook the chick peas - 5 whistles.


  • Take 3/4 of the cooked peas, and grind it to a fine paste in a blender.


  • Now heat 3 tsp of oil in the pan, do tadka with cumin seeds, once they splutter.


  • Add the ginger garlic paste to the oil, saute till the raw smell goes off.

  • Now add the chopped onion, saute till golden brown.

  • Now add the chopped tomato, add the salt and cook till mushy.

  • Now add the grounded paste of peas, add some 1/2 glass of water, mix well.

  • Now add the channa masala,chillipowder and jeera powder mix well.

  • Allow the mixture to boil for 10 min, once the raw smell leaves.

  • Add the whole coooked chick peas and allow the mixture to boil again.

  • Now adjust the mixture with salt and spices.

  • Garnish with corriander leaves.

Serve this with Pooris and Chapattis

Wednesday, December 17, 2008

Protein rich Vege Cutlet

Ingredients:
  • Potatoes - 2 [Boiled].

  • Mixed vegetables - 1/4 cup [ Beans,carrot,peas,corn] finely chopped.

  • Sprouted beans - 1/4 cup.

  • Chillipowder - 1 tsp.

  • Corriander powder - 11/2 tsp.

  • Tumeric powder - 1/2 tsp.
  • .
  • Cumin seeds - 1 tsp

  • Corriander leaves - chopped
  • Oil to fry

  • Salt - required

  • Cornflour - 2 tsp

  • Bread crumbs - 1/2 cup
Method of preparation:

  • Grate the boiled potatoes, mix well to a fine paste.
  • Mix vegetables and sprouted beans together blend in a mixe for a sec.
  • Remove it from the blender, squeeze the mixture without water.
  • Now heat 2 tsp of oil in the pan, once the oil is hot add the cumin seeds.
  • Add all the chilli,tumeric and corriander powders mix well till raw smell goes off.
  • Don't add water at all, it has to be dry, keep it in low flame and cook.
  • Now add the squeezed vegetable and sprouts mixture in the pan.
  • Add salt.
  • Saute it for 5 min.
  • Add corriander leaves mix well.
  • Once all the mixture is cooked well.
  • Mix it with boiled pototoes.
  • Make medium vadas like balls.



  • Heat oil for deep frying the cutlet.
  • Make a thin batter with cornflour and water.
  • Dip the vadas in cornflour and immediately coated it with bread crumbs.
  • Deep fry in hot oil.
  • Serve hot with Ketchup or any chutney

Tuesday, December 16, 2008

Peerkangai Sambhar/Ridge Gourd Sambhar



Ingredients:

  • Peerkangai - 2 nos
  • Cooked Toor dal - 1 cup


  • Tamarind water - 1/2 cup


  • Chillipowder - 1tsp


  • corriander powder - 11/2 tsp


  • Tumeric powder - 1/2 tsp


  • Onion - 1 finely chopped


  • Tomatoes - 2 finely chopped


  • Vadagam - 1 tsp


  • Oil - 3 tsp


  • Curry leaves - 1 string


  • Cocount milk - 3 tsp

Preparation Method:

  • Remove the outer skin from Peerkangai and chop into pieces.


  • Heat oil in the pan, do tadka with vadagam and curry leaves.


  • Add the chopped onion, fry till golden brown.


  • Now add the chopped tomotoes and fry till they are mushy.


  • Add salt ,close and cook for 2 min.


  • Now add the Peerkangai pieces and mix well.


  • Now add the chillipowder,corriander powder and tumeric powder.


  • Mix well with 1/2 cup of water


  • Allow it to boil for 10 min.


  • Now add the tamarind water mix well, boil for 5 min


  • Add the cooked dal mix well


  • Finally add the coconut milk and garnish with corriander leaves

Serve with cooked rice.

Veggie Briyani


Ingredients:
  • Ginger - 1 inch

  • Garlic - 4 pods

  • Coconut - 4 tsp grated

  • Green chillies - 3

  • Saunf - 1 tsp

  • Mixed Vegetables - 1/2 cup[carrot,beans,green peas]

  • Pudhina leaves/Mint leaves - 1 bunch

  • Onion - 2 [ Chopped length wise]

  • Basmathi rice - 1 cup[Soak it for 1/2 hr]

  • Cinnamom - 1/2 inch

  • Cloves - 2 nos

  • Cardamom - 2 nos

  • salt

  • Chillipowder - 1 tsp

  • Bayleaf - 1

  • Nuts mixed - 2 tsp [ Cashewnut,almonds]

  • Ghee - 4 tsp

  • Oil - 2 tsp

Preparation Method:

  • Grind the Ginger Garlic paste and keep it aside.

  • Grind Coconut,greenchillies,saunf and keep it aside.

  • Keep Ghee and oil in the cooker, do tadka with cinnamom,cardamom,cloves and bayleaf.

  • Now add the ginger garlic paste saute for some time.

  • Now add the chopped onion saute till they are golden brown.

  • Now add the nuts mix well.

  • Now add the chopped vegetables.

  • Add the coconut paste.

  • Add the pudina leaves mix well

  • Now drain the water from the soaked rice and add to the mixture

  • Mix well

  • Add required amount of water - For 1 cup of rice add only 1 and 1/2 cup of water

  • Add required amount of salt and chilli powder mix well

  • Pressure cook it for 2 whistles

Serve hot with Raita and chips

Monday, December 15, 2008

Black Peas Kurma


Ingredients:


  • Black peas - 1/2 cup [Soaked overnight]

  • Tomato - 3

  • Coconut - 1/2 grated

  • Saunf - 1 tsp

  • Khus Khus - 1/2 tsp

  • Green chillies - 4

  • Onion - 1/2 chopped

  • Garlic - 3 pods

  • Corriander leaves - garnish

  • Lemon juice- 1 tsp

  • Ghee - 2 tsp

  • Cinnamom stick - 1/2 inch

  • Cloves - 2

  • curry leaves

Preparation method:

  • Pressure cook the Black peas with salt and keep it aside

  • Boil 2 cups of water in a pan, when the water reaches boiling point, add the whole tomatoes to it

  • Close and cook for 10 min, remove from hot water immediately and transfer to cold water

  • Peel off the outer skin from the tomatoes, cool and grind it

  • Heat 1 tsp of oil in the pan, saute the chopped onion,green chillies and garlic for 5 min

  • Remove it from fire and cool and grind it

  • Heat 1 tsp of oil in the pan, saute grated coconut,saunf,khus khus till they are brown

  • Remove it from fire and cool and grind it

  • Now add 2 tsp of oil in the pan, do tadka with cinnamom,cloves,saunf and curry leaves.

  • Now add the tomoto paste, allow it to boil till raw smell leaves

  • Now add the coconut paste and allow it to boil for 5 min

  • Now add the black peas

  • Mix well, allow the whole mixture to boil for 10 - 15 min

  • Once the liquid thickens, add the lime juice

  • Garnish with Corriander leaves

Serve with Chappatis or Pooris

Brinjal Chopse


Kathirikai Chopse


Ingredients:

  • Brinjal - 200 gms

  • Tomato - 2 [ Finely chopped]

  • Onion - 1 [ Finely chopped]

  • Chilli powder - 2 tsp

  • Tumeric powder - 1/2 tsp

  • Salt - required

  • Mustard seeds - 1/2 tsp

  • Urad dal - 1 tsp

  • Curry leaves - 1 string

  • Hing - Pinch

  • Oil - to fry


Preparation Method:


  • Cut brinjal into length medium size pieces[Approx. one brinjal can lead to 4 length wise pieces]

  • Heat oil in the pan, do tadka with Mustard seeds,urad dal,curry leaves and hing

  • Now add the chopped onion, fry till golden brown

  • Now add the brinjal, saute it nicely for 5 min

  • Once the outer skin color changes, add the chopped tomotoes and salt

  • Close the pan, and cook for 10 min

  • Between keep sauting as and when required

  • Once the tomotoes and brinjal are mushy

  • Add chillipowder and turmeric powder, mix well

  • Add 3 tsp of oil, saute well, don't close at this stage

  • Allow the vegetable to fry and become golden brown

Goes well with sambhar rice and curd rice.

Friday, December 12, 2008

Puffed Rice balls


Poori Urundai/Karthikai Deepam Recipes


Ingredients


  • Poori/Puffed rice - 2 cups

  • Powdered jaggery - 1 cup

  • Chukku /Dried ginger- ½ tsp

  • Cardamom powder - ¾ tsp

Preparation Method



  • Heat 3/4 cup of water in a kadai, once the water boils

  • Add the powdered jaggery to it

  • Make a thick consistency of the jaggery

  • Try pouring a pinch of boiling jaggery mixture in water, it should be solid shape

  • If this happens, your jaggery mixture is ready

  • Now add cardamom powder,dry ginger powder and mix well

  • Keep in the flame in lower medim, add the puffed rice to the mixture

  • Mix well and switch of the gas

  • Make mediun sized balls out the mixture when it is warm.

Sweet Puffed rice balls are ready for Puja.

Medhu Vada



Ingredients:



  • Urdal Dal - 1 cup [Soak over night].



  • Pepper corns - 1 tsp.[grounded coarsely]



  • Cumin seeds/Jeera - 1 tsp.



  • Green chillies - 3 [ Chopped finely].



  • Corriander leaves - Chopped finely.



  • Curry leaves - Chopped finely.



  • Salt - Required.

Preparation Method :


  • Grind the soaked urdal dal in a blender/Mixe - without adding water



  • If required only 1/2 - 1 spoon of water



  • The batter should be of thick consistency and should be grounded to a fine paste




  • Make sure you sure the blender/Mixe properly, don't allow it to become hot, grind it slowly, giving some gaps.



  • Once you are once with the batter, Mix it well with you hand, mix it in circular motion



  • Do this for around 10 - 15 min, this helps the vada to come soft



  • After this is done, take a pinch of batter, drop it in water and check if it floats on the top




  • If it floats, you batter consistency is prefect and now you are ready for making vada




  • Else keep doing the mixing with your hand for another 5 min and check with water and you will see the batter floating in water.



  • Now add salt,ground pepper, cumin seeds,chillies,curry and corriander leaves



  • Mix well all the ingredients.



  • Heat oil in the Kadai, once the oil is hot.



  • Dip you hand in water, take a small ball of water and just roll in your palm



  • Make a hole in the centre with your thumb and drop it in the hot oil



  • You can put 4 vadas together in the oil



  • Don't turn them immediately, wait for some 3 min, now turn



  • Fry till they are golden brown.



  • Serve hot with Chutney or sambhar.

Karthikai Deepam Special


Karthikai Deepam - Festival of Lights

  • This festival is celebrated in South india - Tamil Nadu.

  • Celebrated by Hindus.
  • Lord shiva and Karthikeyan are the lords who are mainly worshipped during this festival.

The lighted lamp is considered an auspicious symbol. It is believed to ward off evil and bad vibration and bring in prosperity and joy. While the lighted lamp is important for all Hindu rituals and festivals, it is indispensable for Karthikai.


History of Karthikai Festival


There was a demon who had, by severe austerities, obtained the boon that he could be invincible and immortal so long as the three forts in which he had entrenched himself were not demolished at one stroke. Because of these three forts or cities he had come to be known as Tripurasura.

The forts were impregnable, one within the other. If only one or two of them were destroyed by his opponents, they would immediately spring up again as strong as ever and the demon would remain unconquerable for such was the boon. Only when all the three forts were demolished and razed to the ground at one stroke and at one time could the demon be vanquished and destroyed. All the forces of good-the gods-tried to rid the world of the atrocities and tyranny of the demon but could not succeed They could destroy one fort or at least two and that too one after the other and the forts would spring up again, none the worse in all the onslaughts of the gods. In despair the defeated gods approached Lord Shiva to come to their help and protect the world.The merciful Lord Shiva agree.

All the gods joined Him and made up His equipment. Armed with the organised strength of the gods, he took up his great bow and sallied forth against the demon. In the beginning, He too demolished one fort or two but found them springing up again and again without even so much as a scratch. Then remembering the boon the demon had been blessed with, Lord Shiva took out His terrible Arrow and shot it at the three forts and lo! The impregnable walls came crumbling down and became dust and could not come into being again and the fearful demon deprived of his invincible shelter was slain.
The whole creation heaved a sigh of relief and once again righteousness reigned in the world People could freely follow their religious duties and live in peace and prosperity. It was this auspicious Kartika Purnima-Full Moon Day-when this great victory of good over evil was achieved and so it is observed as a day of rejoicing and at night a big light is lighted in honour of the Lord's victory.
Following are presented before lord during the celebration

Bittergourd Roast


Pavakkai Roast

Ingredients:


  • Bittergourd/Pavakkai - 3 nos

  • Chillipowder - 1 tsp

  • Tumeric powder - 1/2 tsp

  • Hing - pinch

  • Oil - To fry

  • Salt - required

Preparation Method:


  • Cut the Bittergourd into 1/2 inch pieces length wise.

  • Remove the seeds inside the vegetable

  • Finely chop it length wise

  • Heat oil in the tava, once the oil is hot hing and add the vegetable

  • Saute it for about 10 min, sprinkle some water, close it and cook for 5 min

  • Now add the tumeric powder,salt and chillipowder

  • don't close the pan, cook it in a medium flame, till they are roasted

  • Add oil then and there when necessary

Bittergourd is a good medicine for smotach problems, atleast make an habit to have it atleast once in a month, Children will hate it due to its bitter taste, once it is nicely roasted, the bitter taste will be consistently lesser than usual.

Try and taste it with Sambhar,rasam or curd rice


Wednesday, December 10, 2008

Beans curry


Beans Koottu



Ingredients :



  • Beans - 200 gms - Finely chopped

  • Moong dal - Cooked 1/2 cup

  • onion – reqd

  • tomato – 1

  • ginger-garlic paste – 1tsp

  • saunf[Sombhu] – 1tsp

  • coconut – 2 tsp

  • Green chillies- 2 nos

  • salt – reqd

  • perungayam – pinch

  • Mustard seeds - 1/2 tsp

  • Curry leaves - string

  • Urad dal - 1 tsp


Preparation Method:


  • grind coconut+soombu+green chilly and keep it aside.

  • Heat oil in kadai, add mustard seeds+urad+curry leaves+hing and do tadka

  • Then add ginger-garlic paste

  • Add onion, once they are golden brown

  • Add tomato once they are cooked add the beans, add salt required

  • close it and cook for 10 min, sprinkle some water if required

  • Once the beans is cooked

  • Add the cooked moong dal allow to boil

  • Finally add the grounded paste.

  • Allow it boil for around 5 min

  • Once the raw smell leaves garnish with corriander leaves.

  • Beans curry is ready to serve

Try this is with Karakulambhu or sambhar rice.


You can also use other vegetables like Snakegourd[Pudalangai] to prepare this recipe



Gongura Chutney/Thovayal


Ingredients :




  • pullicha keerai – 1 bunch


  • kattupulli – required


  • red chilly - 7 nos


  • Tamarind - small lemon size


  • salt – reqd


  • perungayam/hing – pinch


  • garlic – reqd


  • vadam – 1 tsp [ you get in Indian store ]


  • sesame oil - reqd



Preparation Method:





  • Wash and clean the leaves from pullicha keerai


  • Heat sesame oil in the pan, saute red chillies,tamarind,hing and keerai and saute for 2 min


  • Cool it and grind it with required salt to a fine paste


  • Do tadka with sesame oil,vadagam


  • Now add the chopped garlic and the keerai paste


  • Saute it for 2 min


  • Now your Gongura Chutney/Thovayal is ready to serve


This dish is famous in andhra, but we have tried in a slight different tamilnadu style. You will definetly love it



Enjoy it with Curd rice or any cooked rice



Tuesday, December 9, 2008

Moong Dal Sambhar


PasiParupu Sambhar

Ingredients:


  • Drumstick- 2 chopped to 1 inch pieces.

  • moong dal - cooked 1/2 cup.

  • coriander powder - 1tsp.

  • onion - 1 chopped.

  • tomato - 1 chopped.

  • chilly powder - 1tsp.

  • Salt - Required.

  • oil- 2 tsp.

  • Coconut milk - 4 tsp.

  • tumeric powder - 1/2 tsp.

  • Hing - Pinch.

  • Mustard seeds - 1/2 tsp.

  • Curry leaves - 1 string.


Prepartion Method:


  • Pressure cook the moong dal with tumeric powder and pinch of hing and keep it aside.

  • Now heat the kadai, add oil, add mustard seeds and curry leaves.

  • Now add chopped onion, goes they are brown.

  • Add the chopped tomatoes.

  • Once the tomatoes are cooked.

  • Add the vegetables[Drumstick/brinjal] cook it for 5 minutes covered

  • Add some water if required

  • Now add all the masala powders, cook for another 5 minutes, once the raw smell leaves

  • Add the cooked dal mix well, add the required salt.

  • Add some 1/2 glass of water, mix well, cook till everything gets together

  • Before removing from heat add the coconut milk, cook for 2 minutes

  • Moongdal sambhar is ready to serve

Goes well with Cooked white rice or Idlies.

Raw Banana Curry


vazhakkai curry




Ingredients :


  • vazhakkai /Raw Banana- 1

  • onion -

  • tomato - 1

  • Red chilli powder – 1 tsp

  • Coriander powder - 1 tsp

  • Turmeric powder - 1/2 tsp

  • Jeera powder - 1 tsp

  • salt - Required

  • Oil - Required

  • curry leaves - 1 string


Method:



  • chop onion and tomato

  • cut raw banana into square shaped pieces magranite with all the powders and salt

  • Keep it aside for around 15 min

  • Now heat oil in the pan add mustard seeds, urad dal and curry leaves and do tadka

  • Now add the chopped onion,tomato once the tomatoes becomes mushy

  • Add the raw banana pieces to the tava

  • Mix well

  • Sprinkle water and cook it till the raw banana gets cooked

Serve it with Sambhar or Curd rice.

Pav Bhaji




Ingredients:

  • Onion – 1 chopped


  • Tomato – 2 chopped


  • Ginger-garlic paste – 2 tsp


  • Red chilly powder – 1 tsp


  • Tumeric powder – 1/2 tsp


  • Pav bhaji masala – 2tsp [you get it in indian store]


  • Lemon juice – required


  • Salt – reqd


  • Corrianded leaves – reqd


  • Butter – 4 tsp


  • Oil – reqd


  • Pav - reqd


All chopped vegetables

  • Gobi – 1cup


  • Potato – ½ cup


  • Beans – ¼ cup


  • Peas – 1 cup


  • Carrot – ½ cup


  • Capcicum - 1 cup


Preparation Method :

  • Cook all the vegetables in a pressure cooker 2 whistles.


  • Heat oil and 1 tsp of butter in a pan and add chopped onion,ginger garlic paste saute them till they are golden brown


  • Now add the chopped tomato, once they are mushy and cooked


  • Add the powders one by one and butter add 3 tsp of water and cook for around 5 min till all the raw smell leaves


  • Drain the water from the cooked vegetables and add it to the paste and mash it nicely to get a thick paste


  • Cook for about 10 min and the Masala bhaji is ready


  • Now toast the Pav with butter in a tava


  • Now serve Pav and masala bhaji together in a dish with Chopped onion, Piece of lemon and corriander leaves.

Excellent Snack during tea time.

Monday, December 8, 2008

Wheat Maida Halwa


Godhumai Halwa

Ingredients:


  • Maida flour – ½ cup

  • Wheat flour – 1 & 1/2 cup

  • Sugar – 3 & 1/2 cup

  • Butter/ghee – 150gms

  • Cashew – 5nos

  • Almonds - 5nos

  • Raisins - 10 nos

  • Salt – pinch

  • Water – 3 cups

  • Food color – reqd

  • Cardamom – 2tsp

Preparation Method:



  • Heat 2 tsp of oil in a kadai.

  • fry cashews,almonds and Raisins till they are golden brown and keep aside.

  • Now in the pan, add maida,wheat flour and saute till raw smell goes off and turn golden brown, make sure that doesn't burn.

  • Boil 3 cups of water once the water reaches boiling point add the food color

  • Add the sugar, keep stiring continously.

  • now the sugar dissolves, add the roasted flour and stir till they are mix together well

  • Now add the powdered cardomom and roasted nuts mix well.

  • Before removing from heat add 2 tsp of ghee.

Wheat-Maida Halwa is ready to serve

Curry Leaves Kuzhambhu


Karuverpillai Kuzhambhu

Ingredients:
  • Curry leaves – 2 strings.

  • Small onion – 5 nos.

  • Vadagam - Ready made you get in south indian stores.

  • Garlic – 5 pods.

  • Tamarind paste - 1 tsp.

  • Red chilly powder – 1 tsp.

  • Tumeric powder - 1/2 tsp.
  • Coconut - Grated 2 tsp.
Method:
  • Grind curry leaves to paste.

  • Heat oil in a pan, Do tadka with Vadagam.

  • Now add the chopped onion,garlic and saute till they were brown.

  • Now add the curry leaves paste,add all the powders and saute for sometime
  • Add water if necesssary.
  • Now add the tamarind paste.
  • Now grind 2 tsp of coconut and allow it to boil for some 5 minutes
  • Serve hot with cooked white rice

Friday, December 5, 2008

Limi Chilli Rasam



Ingredients :

  • tomato - 1

  • garlic - 6 pods

  • pepper - 4

  • lemon juice - 2 tsp

  • green chilly - 1

  • red chilly - 1

  • cumin - 1tsp

  • Mustard seeds - 1/2 tsp

  • Hing - pinch

  • rasam powder - 1tsp (optional) for taste.

  • tamarind - small lemon size ball [soak in water]

  • curry leaves - 1 string

Method:

  • grind tomato, green chilly, garlic (4pallu), pepper, cumin into paste.
  • Get the Tamarind water and throw the residue.
  • crush 2 garlic pods.
  • Mustard seeds, red chilly, curry leaves, hing and do tadka then add crushed garlic, masala paste cook for 5min
  • Add tamarind water, rasam powder and allow to boil.
  • Now add lemon juice, garnish with coriander leaves.
  • limi-chilli rasam ready to serve

Serve it with hot cooked rice

Wednesday, December 3, 2008

Tangy Tamarind Rice

Puliyodhari



Ingredients:

  • tamarind - 1 lemon-sized ball (soak and make 6 cups of tamarind water)

For the masala:




  • chana dal - 1/2 tbsp

  • coriander seeds - 2 tbsp

  • mustard seeds - 1/2 tbsp

  • cumin seeds - 1/2 tbsp

  • sesame seeds - 1 tbsp

  • urad dal -1 tbsp

  • black pepper- 1 tbsp

  • peanuts - 1 tbsp

  • fenugreek seeds - 1/2 tsp

  • red chillies - 8

  • curry leaves - 10-15

  • grated coconut - 4tsp

For the tempering:

  • mustard seeds - 2tsp

  • oil - reqd

  • red chillies - 2

  • urad dal - 1tsp

  • chana dal - 2tsp

  • roasted peanuts - 4tsp

  • curry leaves - 6
Method:
  • Roast all the items specified for the masala and grind it.







  • then add sesame oil in the hot and do the tadka with the items specified under "For the tempering:" list.

  • then add tamarind juice allow to boil, and add salt, grounded masala powder(reqd amt).

  • boil for 5 mins

  • pulikkachal ready.




  • Add reqd amt of pulikkachal to cooked rice and serve

Serve with fried Papad and potato curry.

Tuesday, December 2, 2008

Onion Thokku


Ingredients:



  • Pearl Onions - 500gms

  • Sesame oil - 1/2 cup

  • Tamarind paste - 1 tsp

  • Chilli powder - 1 tsp

  • Salt to taste

  • mustard seeds - 1/2 tsp

  • Hing - Pinch

  • Curry leaves - 1/2 string

Preparation Method:



  • Remove the outer cover from the pearl onions

  • Heat 1 tsp of oil in a pan, saute it for about 10 min

  • Once the raw smell leaves, remove it from heat, cool it and grind it

  • Heat the remaining oil in the pan, once the oil is hot, add mustard seeds, hing and curry leaves for tadka.

  • Now add the grounded paste of pearl onion

  • Saute them well, till all the water evaporates from it

  • The mixture should be dark brown and the oil should separate from it

  • Now add the tamarind paste,chillipowder and salt to taste

  • Saute it well, till the raw smell goes off

  • At any point of time, do not close the Pan while preparing this dish

  • Keep the flame in medium

Enjoy it with Idli or curd rice

Onion - But No Tears


While choosing an onion, watch these



  • Check if they are tight

  • They should have a dry skin, which is peeling out

  • They should not have black spots on the root
Avoid tears



  • Before chopping the onion, for the day’s cooking you can store them in fridge for around ½ - 1 hr . This will you chop them without tears.

or



  • You can burn a candle, near the place where you going to chop the onion, the heat produced by the candle will submerse the flavor that comes out.

or



  • You can probably wear spectacles which will act as a shield to your eyes



    But the First way is best way to avoid tears, Try it you will feel the difference

Yellow onions
They are good for day to day dishes.
They have very good flavor



Sweet Onions
They are also called as Vidalia onions
They are mainly used in soups.



Red onions
They are crisp and lighter in taste
They are more promptly used in salads


Spring onions


These onions are best for chinese items like Fried rice and noodles


Pearl Onions


These onions are best in taste and flavor. They are more commonly used in south indian cooking.




Butter Panner


Ingrediants

  • Panner - 10 cubes

  • Onion - 1/2 - cut into rectangular cubes

  • butter - 2 tsp

  • chilli powder - To taste

  • corriander powder - 1 tsp

  • Tumeric powder - pinch

  • Jeera powder - 1/2 tsp

  • Ginger garlic paste - 1/2 tsp

  • Boiled milk - 1 glass

  • Tomato puree - 2 tsp

  • Garam masala - 1/2 tsp

  • Fresh cream - 2 tsp

  • Salt to taste

Preparation Method:


  • Heat a kadai, add buter, once it is hot, add the ginger garlic paste.

  • Add the onion chopped into cubes, to the mixture saute till they are golden brown

  • Add tomato puree to the mixture, cook till raw smell leaves

  • Now mix all the masala powders in a glass of milk and add to the boiling mixture

  • Mix well, cook it for around 10 min and add salt to taste

  • Once raw smell leaves, add the panner cubes

  • Mix till the gravy thickens, now add the fresh cream

  • Garnish with corriander leaves and lemon

Goes well with nan,chappatis

Tomato Kurma


Ingrediants:



  • Ripe tomatoes - 5 nos

Roasted in 2 tsp of ghee and grind


  • Coconut grated - 4 tsp

  • Saunf - 1 tsp

  • Khus/Khus - 1/2 tsp

  • roasted cashews - 4 nos

  • Green chillies - 4 nos

  • corriander leaves - for garnish

For tadka


  • cinnamon stick - 1/2 inch

  • Cloves - 2 nos

  • Curry leaves - 1 string

  • Ghee - 2 tsp
Preparation Method:



  • Boil 4 cups of water.

  • Once the water reaches boiling point, Drop the fresh tomatoes to it and allow it to cook for around 10 - 12 min.

  • Now remove the tomatoes from boiling water, place it in cold water, remove the outer skin

  • Cool it and blend it to a fine paste

  • Heat ghee in a pan, and prepare tadka by adding the items specified under tadka

  • Now add the blended tomatoes and allow it to boil in medium flame for about 10 min

  • Now add the roasted and grounded items to the boiling mixture

  • Mix well, add some 1/2 glass of water and let it boil till raw smell leaves

  • Add salt to taste to the mixture

  • Garnish with corriander leaves once it is done

Goes well with Dosa,Idli and chappatis.


Tuesday, November 25, 2008

Panner Peas Curry


Ingredients:




  • Paneer cubes - 200 gms



  • Peas - 50 gms



  • Onion - 2 [ Chopped]



  • tomato - 3 [Chopped]



  • Cashewnuts - 8 - 10 nos



  • Cumin seeds - 1/2 tsp



  • Yoghurt - 3 tsp



  • Corriander leaves - chopped



  • Oil - 5 tsp



  • Chilli powder - 11/2 tsp



  • Corriander powder - 2 tsp



  • Tumeric powder - 1/2 tsp



  • Cumin/jeera powder - 1/2 tsp



  • Garam masala - 1/2 tsp

Method of Preparation:



  • Keep 2 tsp of oil in a pan.



  • Once the oil is hot, add the cashew nuts to the oil, once they are golden brown



  • Add the chopped onion, saute till they are brown



  • Add the chopped tomatoes and saute till they are soft



  • Remove it from the pan, cool it and blend it to a fine paste.



  • Heat 3 tsp of oil in a fresh pan, once oil is hot, add the cumin seeds and tumeric powder.



  • Add chilli powder,corriander powder,jeera powder and mix well.



  • Add 1/2 glass of water and allow it to boil in medim flame.


  • Add the Panner cubes and Peas to the paste mix well.



  • Once the raw smell goes off and the liquid thickens.



  • Now add the yoghurt to the mixture, mix well.



  • Now add 1/2 tsp of garam masala mix well.



  • Boil it for 2 min.



  • Finally garnish with corriander leaves.


Goes well with naan,chappathis and pooris.

Monday, November 24, 2008

Mushroom Peas curry


Ingredients:


  • Mushroom - 200 gms

  • Peas - 50 gms

  • Onion - 2 [ Chopped]

  • tomato - 3 [Chopped]

  • Cashewnuts - 8 - 10 nos

  • Cumin seeds - 1/2 tsp

  • Yoghurt - 3 tsp

  • Corriander leaves - chopped

  • Oil - 5 tsp

  • Chilli powder - 11/2 tsp

  • Corriander powder - 2 tsp

  • Tumeric powder - 1/2 tsp

  • Cumin/jeera powder - 1/2 tsp

  • Garam masala - 1/2 tsp
Method of Preparation:


  • Keep 2 tsp of oil in a pan.

  • Once the oil is hot, add the cashew nuts to the oil, once they are golden brown

  • Add the chopped onion, saute till they are brown

  • Add the chopped tomatoes and saute till they are soft

  • Remove it from the pan, cool it and blend it to a fine paste.

  • Heat 3 tsp of oil in a fresh pan, once oil is hot, add the cumin seeds and tumeric powder.

  • Now add the mushroom [cut into 2 halves] and peas, saute them for 2 min

  • Now add the blended paste to the mushroom, mix well

  • Add chilli powder,corriander powder,jeera powder and mix well

  • Add 1/2 glass of water and allow it to boil in medim flame

  • Once the raw smell goes off and the liquid thickens

  • Now add the yoghurt to the mixture, mix well

  • Now add 1/2 tsp of garam masala mix well

  • Boil it for 2 min

  • Finally garnish with corriander leaves

Goes well with naan,chappathis and pooris.

Thursday, November 20, 2008

Brinjal Drumstick Fry


Ingrediants:

  • Brinjal - 100 gms [ Cut into 1 inch pieces]

  • Drumstick - 2 nos [ Cut into 1 inch pieces]

  • Garlic - 2 pods [ Chopped finely ]

  • Onion - 1 [ finely chopped ]

  • Oil - For frying

  • Curry leaves - 1/2 string

  • Mustard seeds - 1 tsp

  • Hing - Pinch

  • Turmeric powder - 1/4 tsp

Roast and Grind Masala:


  • Corriander seeds - 2 tsp

  • Dry red chillies - 2 nos

  • Saunf - 1/2 tsp

  • Jeera seeds - 1 tsp

  • Channa dal - 1 tsp

Roast these items to golden brown, cool it, grind and keep it aside.


Method of preparation:

  • Heat oil in a kadai.

  • Add mustard,Hing,Curry leaves and tumeric powder for Tadka.

  • Now add the garlic pods and onion, once they are golden brown.

  • Add the chopped Brinjal and drumstick and add salt, close it and cook for few min.

  • Make sure you keep a watch on it, coz it may burn.

  • Once you see the vegetables are half cooked, add the grounded masala powder 2 tsp.

  • Mix well, cook it in a lower medium flame and keep it open.

  • Add some oil if required, cook it till they are mixed well.

Serve with Sambhar rice,Moor kulambhu goes well with this.

Papaya Halwa


Ingredients:
  • Papaya(Ripen one) - 1[Medium size]


  • Milk - 1 glass


  • Sugar - to taste


  • Cardamom - crushed


  • Ghee - 4 tsp


  • Cashews,Badam,Dry grapes - Mixed 3 tsp
Preparation Method:
  • Wash and remove the Outer cover from Papaya

  • Grate it into thin slices, Do it with a carrot grater.

  • Remove the water from the slices by slightly squeezing it.

  • Heat the 2 tsp of ghee in the Kadai.

  • Add the squeezed and sliced Papaya to that.

  • Keep stirring it till all the water evaporates from it.

  • Now add the glass of milk and allow it to boil for some time.

  • Add sugar to the mixture once the milk nicely mixes well.

  • Add ghee as and when required.

  • Just keep a watch on it, cause it may burn if u keep it in high flame.

  • Once everything mixed well and lump comes out.

  • Heat a Ghee in a separate kadai, Nuts and dry grapes and add it to the mixture.
Small kids who refuse to take fruits, this way parents can help them in consuming nutrient diet.

Wednesday, November 19, 2008

Aloo stuffed rotis


Ingredients:
  • wheat flour/Godhumai mavu - 1 cup



  • Salt - to taste



  • Water - Required amount for making dough



  • Oil - 1 tsp
For Filling:
  • Boiled Potatoes - 3 medim size



  • Green chillies - 3 nos - Finely chopped



  • Cumin seeds - 1tsp



  • Cilantro - required amount



  • Salt to taste
Method of preparation:

Mix well Wheat flour,water,salt and oil and make a dough, the dough should not be watery. allow it to rest for about 20 min.

lets prepare the filling and keep it aside
  • Mash the boiled potatoes without any large lumps.



  • Add required salt, green chillies,cumin seeds,cilantro to it



  • Mix well and keep it aside in a bowl

  1. Make small puris of the dough, make a small ball of the filling and place in the centre of the puris.



  2. Close all the sides of puri properly



  3. Roll it to 5 inch diameter roti.



  4. Heat the Tava, Place the roti.



  5. Cook it till you see brown spots all over.



  6. Add 1/4 tsp of oil to the roti, before you remove from the tava.

Serve hot with tomato curry.

Appala Kosthu/Papad Gravy


Ingredients:
  • Channa dal - 1/2 cup


  • Papad - Roasted [4 nos]


  • Potato - 1 no [boiled]


  • Onion - 1 [ Finely chopped]


  • Garlic - 3 pods [ chopped]


  • Tomato - 2 [ Finely chopped]


  • Tumeric powder - 1/2 tsp


  • Chilli powder - 1/4 tsp
Fresh Grind:
  • Shredded coconut - 3 tsp


  • Saunf - 1 tsp


  • Green chillies - 2 nos


  • Khus Khus - 1/4 tsp
Talika/Tadka:
  • Oil - 3 tsp


  • Cinnamom stick - 1 inch


  • Cloves - 2


  • curry leaves - 1/2 string


  • Hing - Pinch
Preparation Method:
  • Wash and cook Channa dal, until they are soft and mash it properly keep it aside.


  • Mash the boiled potato and keep it aside


  • Fresh ground the ingredients specified under[ Fresh Grind:] and keep it aside


  • Heat oil in the pan, once the oil is hot add the items under [ Talika / Tadka ] one by one.


  • Add chopped onion and garlic and saute them till they are brown


  • Now add the chopped tomatoes.


  • Add the grounded paste to the tadka with some water and allow it to boil for a while.


  • Let it boil till raw smell goes off.


  • Break the roasted papads into large pieces and add to the boiling mixture.


  • Now add the cooked channa dal to the mixture and boil in medium flame.


  • Once everything mixes well


  • Add chilli powder and Salt to taste


  • Boil it for another 5 mins.


  • Serve hot

Can be served with Rasam rice,Curd rice,Puris and Chappati.

Wanna buy a fresh coconut?


Here you go…


  • The first thing is to feel the weight of the nut - if it seems "light" compared to others there will be little water left inside.


  • Select only the one which has, on being shaken, a robust splashing sound indicative of plenty of water.


  • Next examine the soft eye, seeking advice on how to distinguish it from the two "blind" eyes. Remember that the shell is usually slightly raised around one side of blind eye.


  • Note also that there are three "stripes" on the nut, which come together between the three eyes.


  • The angle between the two stripes closest to the soft eye is much wider than the other two angles. If the embryo is exposed or protruding in any way through the soft eye, reject the nut as infection and spoilage of the kernel is likely.


  • Infection which enters through the soft eye spreads very quickly inside the cavity of the nut. The nut water and the inner surface of the kernel make this a very favourable place for "bugs".


  • Look carefully for any discolouration on the soft eye when choosing a nut -it is normally covered by a circular dry brown disc.


  • Look at the whole nut for signs of patchy staining which might have come about if there is a fracture in the shell allowing moisture to seep out.


  • "Old" ones have a greyish look instead of brown.


  • Fresh mature ones have a shelf life of perhaps two months at moderate or low temperature.


  • The delay between collection from a farm and presentation in an urban market can sometimes be longer than two months, and a proportion of nuts is generally unsuitable for consumption.


Storage Tips


  • Cool storage suppresses the activity of micro-organisms, keeping the nut fresh for longer, and freezing has been shown to work on a small scale.


  • Defrosted kernel is softer, having lost some of the crispness of the fresh kernel. This makes shredding in a blender or juicereasier.

LinkWithin Related Stories Widget for Blogs

Paid for Clicking ads!!!

No investment - 100% legitimate

No investment - 100% legitimate
Right now - Just a click!!!
Loading...