January 31, 2011

Aviyal

     Guess, this should be my mom's favorite dish, when i was in my schooling. B'cos, she use to prepare it as a side dish atleast weekly once , that too when she makes Kadalai Kuzhambu. Generally, Aviyal is the mixture of all vegetables. As a normal child, even i hate vegetables during my childhood so this became as my enemy dish (Kaaa !!!) As times goes, my mom stopped preparing this dish, which made me to run towards this recipe (Pazham !!!). Here ends my childhood story and Now, its time to give a brief about the recipe, which was my X-enemy and current friendly and yummy dish.



INGREDIENTS
Vegetables - Carrot, Potato, Beans, Raw Plaintain, Drumstick etc
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Green Chilly - 3 or 4 Nos.
Cumin Seeds - 1/2 spoon
Coconut - 4 or 5 Pieces
Hing / Asafoetida - Pinch (Optional)

To Boil:
Vegetales with 1 chopped onion, chopped tomato, 2 Green Chilly and salt

To Grind:
Coconut with 2 green chillies, cumin seeds, Hing

METHOD:
     Keep a pan, pour a spoon of oil, add corainder leaf and curry leaf, pour the grinded items allow it to cook until the raw smell goes off. Then add boiled ingredients along with required salt and half cup of water and allow it to mix with the fried item. Before serving, add a cup of curd and few drops of coconut oil.
This goes very well with Kaara Dosai or Adai.

Vada Curry

VADA CURRY, my another favorite. If this is my side dish with Dosai, my intake number will get reduce (?!?!) Wondering y she is telling intake of Dosai will get reduced, when it is my favorite? It b'cos, will keep Dosai as my side dish for Vada curry, instead of having it Vice versa :) Always will ask my mom to prepare only on weekends or for Friday's dinner. So that i can eat it slowly by tasting each and every pieces. So, here is my weekend spl recipe for u ppl. INGREDIENTS
Soaked Bengal Gram - 3/4 cup Chopped Onion - 2 Nos. Chopped Tomato - 1 No. Fennel Seeds - 1 spoon Cloves - 2 Nos. Cinnamom - 2 Nos. (Small) Ginger - 1" Garlic - 5 to 6 cloves Green Chilly - 2 Nos. Red Chilly - 3 Nos. Curry Leaf - 1 Twig Coriander Leaf - 2 Twigs Salt - To taste Oil - To Garnish
METHOD:      Grind soaked Bengal Gram, Ginger, Garlic, Green chilly, red chilly, salt. Steam the grinded mixture with a chopped onion for 10 mins and Keep aside. Keep pan, add mustard, once it splutters up, add fennel seeds, cloves, cinnamon, chopped onion, tomato, curry leaf, corainder leaf and saute it for 5 mins. Then add steamed Bengal gram mixture along with a glass of water. Note: If no kaaram, add 2 slited green chillies. To add more taste, 3 pieces of grated coconut can also be added.

January 28, 2011

Field or Mochai bean Kuzhambu

     MOCHAI is my very very very favorite bean in this world. Asusual this is my Hubby's hatred item in food world :( Guess, u ppl would have got bored by keep on reading the same line throughout my blog. What to do friends, its all my fate :D Always we are like Tom and Jerry in our recipes, dont know how this astrologer told that our horoscope has matched with 8 porutham. :) Fine, jokes apart !!! When compare to dry mochai, green mochai will always have a great taste and very good flavour. You can feel the difference when you try this recipe with Dry and Green Mochai. Ok, will stop my Blade putting here and will go for the preparation.

INGREDIENTS
Soaked and Boiled Green Mochai - 1 1/2 cup
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No
Chilly powder - 2 or 3 spoons
Coriander Powder - 2 Spoons
Coconut - 6 or 7 Pieces
Fennel Seeds - 1 1/2 spoons
Turmeric Powder - Pinch
Mustard - 1 spoon
Curry Leaf - 1 twig
Corinader Leaf - 2 Twigs
Oil - To garnish
Salt - to taste

METHOD:
     Grind coconut with fennel seeds and keep aside. Keep a pan, pour a spoon of oil. Add a spoon of mustard, once it splutters up, add chopped onion, curry leaf, corainder leaf turmeric powder, coriander powder with pinch of salt. Saute it for 5 mins. Then add chopped tomoto, mix it with the onion mixture. Dont finely saute the tomoto. Add grinded coconut + fennel seeds mixture, mix well with the onion fry and add boiled green mochai and allow to mix with the fried items. Now my very favorite "Green Mochai" is ready !!!

This will go with Chappathi and Steamed Rice.

January 27, 2011

Yellow Pumpkin Poriyal

     This also falls under my favorite category but not always. I wont prefer to do this recipe often, as my hubby is always against it. So, will prepare only when i was in a mood to cook 2 poriyals (1 for me and another for my hubby) during weekends. So, even i don't know how to choose the best pumpkin from market. due to this reason, will avoid to take over this recipe often.
Hmm.... Wat else to add ??!!! Recollecting my old memories to tease my brother.. Huh !!! sad !! I couldn't find any :(( With this sad note, am taking u to the recipe directly.

INGREDIENTS
Cube sized Yellow Pumpkin pieces - 1/2 kg
Chopped Onion - 2
Slited Green chilly - 2 Nos
Chilly Powder - 1/4 spoon
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Coarsely powdered Peanut - 4 or 5 spoons
Urad Dhall - 1 spoon
Mustard - 1 Spoon
Salt - To taste
Oil - To garnish

METHOD:
     Keep a vessel, add pumpkin pieces, chilly powder, turmeric powder, salt and half cup of water, mix the ingrediants well and allow to boil by closing with a lid. Once the mixture gets boiled, Keep a frying pan, add mustard. Once it splutters up, add urad dhall, curry leaf, coriander leaf, chopped onion and slited green chilly, saute it for 5 mins until the raw smell of onion goes off. Then add boiled pumpkin pieces by filtering the excess water. Fry the mixture gently by pouring oil on corners of the pan. At the final stage, add coarsely powdered peanuts, saute for 3 mins and put off the flame.

Note: If Peanut is not available, can also add grated coconut and Vice-versa.

Besan Flour/Kadalai Maavu Sambar

     This is also one of the easily prepared recipe for breakfast. Among all gravy/curry or Sambar variety, this is awarded as my "Hatred Recipe" :( prepared by my mom. I wont blame on her recipe's taste but something i don't like in it. My usual intake number of Dosas will be 4 @ max but when my mom prepares this item, my count will decreased to 2. Will not let my mom to prepare this item when i was @ home. But after my marriage, the situation got changed vice-versa i.e. as am employed need to rush office by 9 a.m, as this is the very quickest recipe so i use to prepare this weekly once and am forced to have this. So sad of me is it :(( Ok friends, whether i like the taste or not, planned to post this different recipe for u. Try it and let me know ur comments will c at least ur comments makes me to like this dish :)

INGREDIENTS
Kadalai Maavu / Besan Flour - 2 or 3 spoons
Chopped Onion - 1
Tomato Pulp of 1 No.
Slited Green Chilly - 2 Nos.
Curry Leaf - 1 twig
Coriander Leaf - 2 Twigs
Fennel seeds - 1 spoon
Turmeric Powder - Pinch
Mustard - 1 spoon
Grated Cocnout - 3 pieces (Optional)
Salt - To taste
Oil - To garnish

METHOD:
     Mix 2 or 3 spoons of Besan flour in half cup of water and keep aside. Keep a pan, pour a spoon of oil, add mustard allow it to splutter. Then add fennel seeds, chopped onion, slited green chillies, curry leaf, coriander leaf, turmeric powder and pinch of salt, saute for 5 mins. Then add tomota pulp along with Besan flour. Add required amount of water along with salt and allow it to boil until the raw smell of Besan flour goes off. Add grated coconut for more taste.

This is the great combination with Idly or Dosa.

Brinjal Drumstick Fry

    This is my evergreen favorite fry which i always love to have as soon as it take off from the stove. As Brinjal is my brother's enemy and basically he is lazy to have drumstick as it take long time to chew and the sticks in drumstick will always damage his teeth gums (Thanks to Drumstick sticks :D) He hate this fry. So when my mom prepares it, am the only person who owns the fry. So here is my Favorite recipe preparation.



INGREDIENTS
Cubed shaped Brinjal - 3 Nos.
2 " chopped Drumstick - 1 No.
Peeled Garlic - 6 Nos.
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Chilly Powder - 1 Spoon
Turmeric Powder - Pinch
Mustard - 1 spoon
Cumin Seeds - 1/2 spoon (Optional)
Curry Leaf - 1 Twig
Grated Coconut - 4 Pieces
Oil - 2 spoons
Salt - To taste

METHOD:
     Keep a pan, pour 2 spoons of oil. Add a spoon of mustard, once it splutters up, add cumin seeds, chopped onion, tomato, garlic, curry leaf, chilly powder, turmeric powder and pinch of salt, saute it finely until the oil oozes out. Then add Brinjal and Drumstick fry it in the sauted mixture. Pour half cup of water and close the pan with a lid by adding required salt. Once the veggies gets boiled, add the grated coconut, mix gently with the fry and put off the flame.

This is the great combination for steamed rice and Rasam rice.

Note: To increase the gravy content, add required onion and tomato. At the same time, more no. of tomato will spoil the dish taste.

Toor Dhall Rice

     This is the simplest and easiest recipe. During my schooling, my mom use to prepare this dish weekly once especially on "Fridays". Thinking why specially on Friday ? I can understand ur mind talk :) Its B'cos, according to Tamilians, Friday is considered as the sacred day so she will clean knook and corner of the house and to make her coooking simple her default recipe on Friday with be this TOOR DHALL RICE. Due to this routine dish, we got bored & started scolding her so she stopped taking this recipe on Fridays and also she forgot this menu completely. After my marriage, suddenly it got striked my mind and i asked her to prepare the dish, it was so yummy asusual eventhough she forgot the preparation method. Somewhat i found the preparation method from her recipe book and tried once with the exact preparation method. It was really came out well. Hence posting the recipe. Enzoyyyyyyyy !!!!

INGREDIENTS
Boiled Toor Dhall - 1 cup
Boil rice - 1 1/2 cup
Chopped Onion - 3 or 4 Nos.
Chopped Tomato - 2 Nos.
Slited Green chilly - 5 Nos.
Garlic - 1 Bulb
Mustard - 1 spoon
Carrot - 2 Nos.
Cumin Seeds - 1/2 spoon
Corainder Leaf - 3 Twigs
Curry Leaf - 1 Twig
Turmeric Powder - Pinch
Oil - 2 spoons
Ghee - 2 spoons
Salt - To taste



METHOD:
     Keep a cooker and pour 2 spoons of oil/ghee. Add mustard, once it splutters up, add cumin seeds, slited Green chillies, curry leaf, coriander leaf and Garlic, saute it for 5 mins. Then add chopped onion, tomato, chopped carrot along with pinch of Turmeric powder and salt, Fry it until the raw smell goes off. Then add boiled Toor dhall and Boil rice, Pour the required amount of water and close the lid. Once the whistle comes, simmer it and keep it for 7 or 10 mins and put off the stove. Now Toor Dhall Rice is ready and serve by pouring 2 spoons of ghee which adds extra flavor. This is one of the best recipe for Toddlers. Try it !! :)

January 24, 2011

Egg Poriyal

     EGG According to me it is the most controversial product in food world. In Southindia, especially in Tamilnadu, the most debating topic about egg is "Which came first to world whether egg or chick" :) and in universal part, the debate is about "whether it comes under "Vegeterian or Non-Vegeterian" category. Even still am not aware whether its belong to "Veg" or "Non-Veg" category. Anyway i have decided to take it under "Non-Veg" category. So here comes another non-veg recipe of mine.

INGREDIENTS
Egg - 4 Nos.
Chopped Onion - 4 Nos.
Finely Chopped Green chilly - 2 Nos.
Curry Leaf - 2 Twigs
Pepper Powder - 1/2 spoon
Urad Dhall - 2 spoons
Salt - To taste
Oil - to Fry


METHOD:
     Take out the white and yolk of the eggs in a bowl, beat it with pepper powder and Keep aside. Keep Pan, add oil. Add Urad Dhall, fry until it turns golden brown. Add chopped onion, chopped curry leaves, green chillies along with salt, saut it for 5 mins. Then add the egg mixture to the pan include the required salt and fry it by adding oil on sides of the pan. Egg needs to fried till it reach the crispy texture and color should be in half golden brown. So Simple is it ? Try it and let me know ur valuable comments.

Brinjal Dry Fish Gravy

     Here comes my first "Non Veg" dish for you ppl. "Kathirika Karuvattu Kuzhambu" its sounds good and Traditional only when it is pronounced in our owned languague "Tamil". This is my another Favoooorrrrrrrriiiittttttteeeee dish. Yesterday, i have done my first try. It came out very well and Yummy too. As i said about my brother in Oil brinjal Kuzhambu, when my mom prepares this gravy, rice in 2 ltrs cooker will be emptied by me :) (Ohhhhh noooo, my maanam gone, no probs :D) Guess, my brother will be happy now :)

INGREDIENTS
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Cubically chopped Brinjal - 4 Nos.
Grinded Coconut - 10 pieces
Tamarind syrup - 1/4 cup
Turmeric Powder - Pinch
Chilly Powder - 2 Spoon
Coriander Powder - 1 spoon
Salt - To Taste
Oil - To Fry

Cleaning of Dry fish:
Keep a pan, put the required dry fish and fry for 10 mins. All the dust especially sand, from the dry fish will come off. Wash it for nearly 6 to 7 times.

METHOD:
     Keep a pan, pour a spoon of oil. Add chopped onion, tomato, turmeric powder, chilly powder, coriander powder, grinded coconut and salt, saute it nearly for 10 mins by adding some half tumbler of water. Add chopped Brinjal and dry fish, fry it for a while. Close the pan with the lid for 5 mins. Now Brinjal will be half baked and add tamarind syrup and required salt. Allow the content to boil, till the raw smell goes off. Now my favourite, yummy "Dry fish gravy" is ready.

Participating in Spoonful of Love's.. Egg plant Event and also linking Cooking with Siri's Event


Simple Sambar I

     SAMBAR, Most easiest recipe which can be made by anyone. This recipe is even-more easier which is the usual and daily recipe for my 10months old kid, who got bored of this Sambar like me :) But, this sambar recipe is my favourite with Potato fry. When my kid doesnt like her usual recipe "Simple sambar", the one who empties the sambar will me "ME" :)

INGREDIENTS
Boiled Toor Dhall along with 6 Garlic Cloves- 1/2 cup
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Hing / Asafoetida - Pinch
Turmeric Powder - Pinch
Salt - To Taste
Oil - To Fry

To Garnish:
Mustard - 1/2 spoon
Cumin Seeds - 1/2 cpoon
Red Chilly - 3 Nos.
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs

METHOD:
    Keep a pan, add a spoon of oil. Add mustard, once it splutters up add cumin seeds, chopped onion, tomato, curry leaves, corainder leaves and red chillies, saute it for 5 mins. Then add boiled Toor Dhall along with Turmeric Powder, Salt & Hing / Asafoetida. Mix finely with the fried items by pouring a glass of water. Now, the easiest Simple Sambar is Ready !!! If required, can add a spoon of ghee and also some Carrot Pieces.

Lady's finger Puli Kuzhambu

     LADY'S FINGER, most of the people will hate because of its sticky texture, even am one among them. But i love this Gravy because of my mom's tasty preparation. This gravy will take away the simplest or easy preparation award. Yes, the reason for this award will be justified when you check the preparation method.

INGREDIENTS
Chopped Lady's finger - 1/4 kg
Onion - 3 Nos.
Tomato - 2 Nos.
Slited Green Chilly - 4 Nos.
Curry Leaf - 1 twig
Coriander Leaf - 2 Twigs
Coconut - 3 pieces (Optional)
Tamarind Syrup - 1/2 cup
Turmeric Powder - Pinch
Salt - To taste
Oil - To fry



METHOD:
    Keep a pan, add a spoon of oil. Add mustard, once it splutters up add chopped onion, tomato, curry leaves, corainder leaves and slited green chillies, saute it for 5 mins. Then add chopped Lady's finger, turmeric powder, salt and fry deeply until the sticky texture disappears. Close the pan with a lid, till the lady's finger gets cooked. Then add the Tamarind syrup and required salt.
Once raw smell of tamarind goes-off, put off the flame. If required, add the grinded coconut to increase the gravy quantity.
Hope i have given proper justification for the award :D

January 21, 2011

Oil Brinjal kuzhambu

     BRINJAL is my favourite dish. I can have that in any form, except raw. This is my another favourite dish, i love it when prepared by my mom. Even have tried this more than 5 times, but it will not equivalent to mom's preparation, always my preparation will be trail behind for 1%. If my mom prepares this gravy, my brother will empty the whole rice in 2 ltrs cooker (Maanam pochi da arumai Thambi !!!) By this note, Posting my recipe below.


INGREDIENTS
Slited Brinjal - 3 Nos.
Chopped Onion - 2
Chopped Tomato - 1
Curry Leaf - 1 twig
Sesame Oil/Sunflower Oil - 3 Spoons
Tamarind Syrup - 3 Spoons
Turmeric Powder - Pinch
Grind Coconut + Fried Gram - 1 cup
Salt - To taste

Roast & Grind as Powder without oil:
Corainder Seeds - 2 spoons
Curry Leaf - 1 twig
Boil Rice - 1 spoon
Red chilly - 4 or 5 Nos.

METHOD:
    Keep a pan, add 3 spoons of Sesame oil. add curry leaves, chopped onion and saute for a while. Then add chopped tomato, grinded coconut + Fried gram mixture and grinded powder and mix finely with onion by adding salt and turmeric powder. Then add slited Brinjal and allow fried masala to stuffed inbetween the Brinjal's slit. Close the cooker for a while until Brinjal reaches half baked consistency. Then pour 3 spoons of tamarind syrup, allow it to boil till the raw smell of tamarind goes off and Put off the flame.

Brinjal Potato Puli kuzhambu

    TAMARIND, i love it for its-owned SOUR taste. During my pregnancy period, i love to take it with the combination of coarsely grinded cumin seeds with salt. It will be Yummy !! Even now my mouth is watering :) So, i love all dishes which has lot of pulipu/sour. Hence am posting this recipe for you people. Usually will prepare this dish, by adding extra amount of Tamarind pulp as i like its taste. But my hubby will suffer a lot due to the heaviness in sour taste by telling "Yen ivalo pulipaaaaaaa panra, pallu kooooooooosuthu" :) So here comes my Sour-Riched Brinjal Potato Puli Kuzhambu recipe for you ppl. :)




INGREDIENTS
Vertically Chopped Brinjal - 3 Nos.
Chopped Onion - 2 or 3
Chopped Tomato - 1
Curry Leaf - 1 twig
Coriander Leaf - 2 Twigs
Fenugreek - 4 or 5 seeds
Sesame Oil/Sunflower Oil - 3 Spoons
Cumin Seeds - 1/2 spoon
Corainder Powder - 2 spoons
Chilly Powder - 2 spoons
Tamarind Syrup - 5 Spoons
Turmeric Powder - Pinch
Mustard - 1 spoon
Salt - To taste

METHOD:
    Keep a pan, add 3 spoons of Sesame oil. Add mustard, once it splutters up. Add Fenugreek, cumin seeds, Curry and Corainder leaves and saute it for 2 mins. Then add chopped onion, fry it until it turns transy. Now add chopped tomato, turmeric powder, corainder Powder, chilly powder and salt, saute it until the oil stagnate at the top. Then add chopped brinjl and potato saute with the fried items and pour half a glass of water, allow it boil by closing it with lid. Once the Brinjal and Potato reahed half-boiled state, pour Tamarind pulp and add required water and salt. Close the lid to boil until the raw smell of tamarind syrup goes off. Simple Recipe is it. Try it !!!

Note: Drumstick can also be added. Finely grinded coconut can also be added to increase the quantity. Meantime, which also reduce my favourite sour taste:(

     Friends, sending this entry to Priya's Guest hosting event which was started by Kalyani



January 20, 2011

Sirukeerai Kootu

    GREENS, most healthy and delicious veggie, which i like most among all. Especially my mom use to try this recipe during weekends so that i will have much amout. When this dish was prepared i wont take gravy for rice, instead will mix rice with this and which give a different and wowie taste. This is one of my favourite dish among my expert mom's dishes. So thought of posting this recipe to you all. Procedure for preparation comes here.

INGREDIENTS
Chopped Sirukeerai / Greens - A Bunch
Boiled Toor / Moong Dhall - 4 spoons
Chopped Onion - 2 Nos. (More onion add more taste)
Red chilly - 5 Nos.
Mustard - 1/2 spoon
Salt - To taste
Coconut Oil - 1 spoon
Oil

METHOD:
    Keep a pan, add a spoon of oil. Add mustard, allow it to splutter. Add chopped onion, salt, red chilly and saute it for 5 mins. Add chopped greens (or) keerai, splash some water and cook until the bunch content reduce into half. Once the keerai cooked well, add boiled dhall and mix keerai with the dhall. Before put off the heat, add 1 spoon of coconut oil and mix finely which adds more flavour.

Note: If coconut oil is not available, can also use grated coconut.

January 19, 2011

Gobi 65

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
Cauliflower - 1
Corn Flour - 1 spoon
Maida - 1 spoon
Gram Flour - 2 spoons
Rice Flour - 1 spoon
Red chilly powder - 1 1/2 spoon
Kesari Powder - Pinch (To add color)
Oil - To fry
Salt - To taste



METHOD:
     As this is Cauliflower season, my mom use to prepare this dish weekly once. Myself and my brother will empty the vessel when she in preparation. During this preparation, we should beware of small green worms, for which the cauliflower is the favourite place for shelter. So to ged-rid off that, Boil a pan of water, add the floret pieces and dip it into the hot water for a while. After 10 mins, worms will come out of the florets and start to sink. Now preparation will be more easier when compare to Bajji items.
Take an another pan, mix all the items in "Ingrediants" except oil and marinate with the floret pieces for 15 or 20 mins. Heat a frying pan by pouring required amount of oil and make a deep fry of the marinated cauliflower.

Rava/Sooji/Semolina Kichadi

Hi Friends,
Its my 25th post. So easily and quickly attained this number since i started my blog in End of Dec 2010. So to enjoy that, have decided not to publish my recipe in simple way.



So here comes, my recipe for this 25th post with my "First Try Memories or with some Info" :) Let me give brief about the ingredients and preparation and will narrate the memories which ends with the sad ending for me and happy ending for my hubby. Very Interesting is it ??!!! Wait for a while :)


INGREDIENTS
Fried Rava/Sooji/Semolina - 2 cups
Vegetables - Carrot, Potato, Beans, Cauliflower, Peas
Chopped Onion - 2
Chopped Tomato - 1
Spicy Items - Cinnamom, Cardomom and Cloves
Fennel Seeds - 1 spoon
Ghee - 2 or 3 spoons
Ginger Garlic Paste - 2 spoons
Mint and Corainder Leaf - Handful
Curry Leaf - 2 or 3 twigs
Slited Green Chilly - 6 Nos.
Turmeric powder - Pinch
Salt - To taste
Oil - 1 spoon

METHOD:
     Keep a wide mouthend vessels. Pour spoons of ghee with a spoon of oil. Add spicy items, Fennel seeds and Ginger garlic paste and saute it for a while. Add chopped onion and tomato and saute it until the onion color reaches golden brown. Add chopped vegetable into the vessels and add turmeric powder and salt and mix finely until the vegetable mix with the all the pre-fried items. Pour a glass of water and allow the vegetable to get cooked by closing the lid. Once the vegetable gets half baked, add the fried rava and add the required water and stir the content finely and add the required salt to taste.

Note: Stir rava when you are pouring it into the vessel, to avoid the formation of solid balls of Rava.

Here comes my "First Try Memories" !!! :)
It was just a 2 months, we got married. I was so eager to give a try for a new recipe for the dinner i.e. Rava Kichadi. I was back from office with lot of enthusiam after getting the recipe tips from my friend. She asked to me take 2 aalaku or Big alss of Rava with some vegetables for 2 person (Me and my hubby). Accordingly i have kept a very big vessel, which can accumulate 4 litres of water :) and i have added 6 or 7 spoons of ghee(!) and added just a 2 spoons of masala items and i have followed the above method for the preparation. Rava Kichadi reached the final stage which filled 3/4 of vessel and looks as if i have prepared for 5 members. I was shocked on seeing the content and am damn sure, the kitachi will get wasted. Huh! i have controlled my sad feelings and have done so many garnishing/seasoning to add more attraction to taste the Yummy(!) Kichadi. Also have prepared a delicious (really it was delicious) coconut chutney which is the best combination for Kitachi. Before my hubby tastes it, me thought of tasting it. Once i licked a small amount, tears roll down from my eyes, cos it has no flavour, taste...... N O T H I N G :(((((
Its time for my hubby to taste. I dont want to comment on my first try. So, i have served him with a spoon of chutney and he was simply enjoying the Kitachi without giving any comments. I was tensed and i asked him about the dish, He said "It was really Yummy and Delicious" and he asked me to serve it for 2nd time. When he asked me to serve, i hugged him and was literally crying by saying "Itha poi nalla irukunu solreengaleeeeeeeee". He tried to convince me nearly for 15 mins like a kid and i have started eating the Rava Kichadi (No other go !!)
You know, who is the root cause for this Disaster ?? Its my SWEETTTT Friend, who asked me to take 2 big glasses of Rava. Most funny is, till now i didnt try that Rava Kichadi. So friends, dont think this recipe is worst to try, Recently i have tried Vermicille or Semiya Kitachi in the same method and it came our very well.

January 18, 2011

Elephant Yam/Karunai Kizhangu Fry

INGREDIENTS
Oil - To fry

To Boil (splashed with water) :
Sliced Elephant Yam - 1/4 kg
Tomato pulp - 1 Nos.
Ginger Garlic Paste - 1/2 spoon
Tamarind Syrup - 4 spoon
Turmeric Powder - 1/4 spoon
Chilly Powder - 1 spoon
Salt - To taste

METHOD:
     Boil all the ingrediants in "To Boil" in a pan for 10 mins by closing with a lid. Season the tawa with a spoon of oil, allow it to heat for a while. Place 4 or 5 pieces of sliced elephant yam along with the masala, pour oil along the sides. Allow it to fry until it turns golden brown and a crunch on the outside.

Note: Dont boil it under pressure and add only little amount of water.

Groundnut/Peanut Chutney

INGREDIENTS
Roasted Groundnut/Peatnut - 1 cup
Coconut - 4 pieces
Tamarind - 1 inch
Coriander - 2 Twigs
Red Chilly / Green Chilly - 3 Nos.
Salt - To taste

To Garnish:
Oil - 1 spoon
Mustard - 1/2 spoon
Urad Dhall - 1/2 spoon
Curry Leaf - 1 twig

METHOD:
     Grind all the items in "Ingrediants" by pouring little amount of water. Transfer it into a vessel. Keep pan, pour a spoon of oil. Add mustard, once it splutters up, add urad dhall, curry leaf and pour the fried items into the chutney vessel.
This can be prepared instantly when the groundnut is roasted.

    Sending to the event CWS-Peanuts hosted by Priya.

January 17, 2011

Hotel Sambar

INGREDIENTS
Boiled toor Dhall - 1 cup
Chopped Tomato - 1
Chopped Onion - 1
Small Onion - 5 Nos.
Corinader and Curry Leaf - 2 twigs
Tamarind Syrup - 1/4 cup
Mustard - 1/2 Spoon
Turmeric Powder - Pinch
Chilly Powder (Optional, as we have red chillies in Grinded portion)
Carrot - Cut in Round shape (Optional)
Asafoetida or Hing - Pinch
Oil and Salt - to taste

To Grind: (Roast and Powder it)
Corainder Seeds - 2 spoons
Cumin Seed - 1/4 spoon
Pepper - 5 seeds
Bengal Gram - 1 spoon
Red chilly - 4 to 5 Nos.
Coconut - 3 pieces

METHOD:
     Keep pan, add oil. Add chopped onion, tomato, carrot and saute for 5 mins. Add Turmeric powder, Chilly powder, grinded powder and fry till the raw smell goes off. Pour the boiled Toor dhall, add salt, mix it with the fried items. Add Tamarind syrup allow it to boil. Meantime, for garnishing, pour oil in a frying pan, add mustard, once it splutters up, add coriander leaf, curry leaf, small onion, Hing or Asafoetida and pour it in Sambar. This will be the delicious dish for Mini Idly, Ghee Roast when combined with coconut chutney.

January 13, 2011

Aval Upma

INGREDIENTS
3 hours soaked and filtered Aval - 3 cups
Chopped onion - 2
Chopped Tomato - 1
Green Chilly - 3 or 4 Nos.
Curry Leaf - 2 Twigs
Coriander Leaf - 1 Twig
Bengal Gram - 1 spoon
Urad Dhall - 1 spoon
Mustard - 1/2 Spoon
Turmeric Powder - Pinch
Oil and Salt - to taste


METHOD:
     Keep pan, add oil. Add mustard allow it to splutter. Add Bengal gram and urad dhall, fry until it turns golden burn. Add chopped onion, tomato, green chilly, curry leaf and coriander leaf, saute it for a while. Add soaked aval, mix it with the fried items along with turmeric powder and salt. Pour a spoon of oil along the sides of pan and fry until the raw smell goes off.

Note:This can also be tried with idly.

White Vegetable Kurma

INGREDIENTS
Vegetables - Beans, Potato, Peas, Carrot, Cauliflower
Onion - 2
Corainder Leaf - 2 twigs
Mustard - 1/2 spoon
Oil and Salt - To taste

To Grind:
Coconut - 6 or 7 pieces
Fennel Seeds - 1 spoon
Green Chilly - 4 or 5 Nos.
Cashew - 5 Nos. (Optional for Richness)

METHOD:
     Keep a cooker, add a spoon of oil. Add mustard, allow it to splutter. Add grinded items with salt and coriander leaf. Saute it for 5 mins. Add the vegetables, mix with the sauted items and pour required water and close the cooker lid and keep for 5 mins and Put off the stove.

Channa Masala

INGREDIENTS
Boiled Channa Dhall - 1 or 2 cups (Coarsely grind half the content)
Corinader Leaf - 2 Twigs
Green Chilly - 2 Nos.
Everest Chenna Masala Powder - 1 spoon
Turmeric Powder - 1/2 spoon
Mustard - 1 spoon
Oil and Salt - To taste

To Grind:
Onion - 2
Tomato - 1
Garlic - 4 or 5 cloves



METHOD:
     Keep pan pour a spoon of oil. Add mustard, allow it to splutter. Add green chillies, grinded items, turmeric powder,instant channa masala powder and salt, saute the mixture until the raw smell of onion goes off. Add coarsely grinded channa dhall (to add thickness to gravy) along with a cup of water. Mix it for a while in simmer. Put off the stove and garnish with coriander leaf.



Note: Instead of green chilly, chilly powder can also be added.

January 12, 2011

Potato Podimass

INGREDIENTS
Boiled Potato - 4 Nos.
Chopped Onion - 2 Nos.
Chopped Green chilly - 3 Nos.
Chopped Curry Leaf - 1 or 2 twigs
Coriander Leaf - 2 or 3 twigs
Turmeric Powder - Pinch
Mustard - 1/2 spoon
Salt - To taste
Oil


METHOD:
     Smash the boiled potato with turmeric powder and keep aside. Keep pan, add a spoon of oil. Add mustard, allow it to splutter. Add onion, curry leaf, coriander leaf, green chillies and required salt (which makes, onion to cook soon). Once the onion turns into golden brown color, add the smashed potato and saute with the onion mixture without pouring water. Pour oil on sides of the pan, to make the podimass tasty and bit crispy.

Note: This dish can be used as the stuff for "Aloo Parata" and "Bonda".

January 11, 2011

Onion Chutney

INGREDIENTS
Onion - 4 Nos.
Urud dhall - 1 spoon
Bengal Gram - 1 spoon
Tamarind - 1"
Coriander - 1 twig
Green or Dry chilly - 3 or 4 small sized
Coconut - 5 or 6 pieces
Oil and Salt to taste

METHOD:
     Keep a pan, pour oil allow to heat for a while. Put Urud and Bengal Gram, fry it until it turns into golden brown. Then put chopped onion, Green/Red chillies, Coriander leaf and salt to taste. Fry until the raw smell goes off. Put off the flame and allow it cool. Then grind the fried item along with Coconut, Tamarind and salt (if required). This will be yummy combination for Dosa and idly.

Moong Dhall Sambar

INGREDIENTS:
Moong Dhall (Paasi Parupu) - 1/2 Cup
Tomato - 1
Onion - 1
Fennel Seeds - 1/2 spoon
Curry Leaf - 1 twig
Coriander Leaf - 2 twigs
Turmeric Powder - Pinch
Sambar Powder - 1 spoon
Grated coconut - 2 pieces (Optional)
Salt - To taste
Oil - To fry


METHOD:
     Boil moong dhall with salt and keep aside. Keep a cooker, pour 2 spoons of oil, add fennel seeds, chopped tomato, chopped onion, curry leaf, coriander leaf, turmeric powder and sambar powder, saute the items until the raw smell goes off. Pour boiled moong dhall with a tumbler of water and add grated coconut. Place the cooker lid and put off the stove after 2 or 3 whistles.
Simple, delicious, Moong Dhall Sambhar Ready !!! It can be served with Dosai or Idly. ultimate combination with ghee Roast.
Yum Yummy !!!

Traditional Tomato Chutney

INGREDIENTS:
Tomato - 3
Onion - 1
Ginger - 1 inch
Garlic - 5 cloves
Green or Red Chilly - 4 Nos.
Curry Leaf - 1 twig
Mint Leaf - 3 twigs
Corainder Leaf - 3 twigs
Urad Dhall - 1 spoon
Bengal Gram (Kadalai Parupu) - 1 spoon
Coconut - 4 pieces
Fried Gram (Odacha Kadalai) - 2 spoon (Optional)
Salt - To taste
Oil - To fry




METHOD:
     Keep pan, pour 2 spoons of oil. Add Urad dhall and Bengal gram and fry for a while, until it turns golden brown. Then add other items in "Ingredients", fry until the raw smell goes off. Allow it to cool for a while. Then grind the mixture in mixie and Serve with Idly or Dosai.

January 10, 2011

Bisibella Bath / Sambar Rice

INGREDIENTS:

To Grind:
Bengal Gram or Kadala Paruppu - 1 spoon
Pepper - 1/2 spoon
Cummin Seeds - 1/4 Spoon
Fenugreek - Few
Dry Chilly - 5 or 6
Asafoetida or Hing - Pinch
Coconut - 2 pieces

Others:
Toor Dhall - 3/4 Cup
Rice - 1 and Half Cup
Required Vegetables - Brinjal, Beans, Potato, Raw Banana, Drumstick etc
Big sized Onion or Small Onion- 2
Big Tomato - 1
Tamarind Syrup - Lemon Sized
Turmeric Powder - Pinch
Curry and Coriander Leaf
Oil and Salt - To taste
Ghee - To taste



METHOD:
    Boil the Toor dhall seperately and Make the items in "Grind" secton as fine powder after frying it and keep aside. Keep cooker add oil, add mustard, curry leaf, coriander leaf, onion, tomato and saute for a while. Add the chopped vegetables, grinded powder, turmeric powder and pinch of salt. Pour the boiled toor dhall, tamarind syrup and Rice, saute for a while until the tamarind syrup mix with the added vegetables finely. Pour 4 cups of water (usual ration is 2 cups of water for 1 cup of rice, here additionally 1 cup). Add salt to taste. Close the cooker, after a whistle keep it in simmer for 10mins. Add 2 spoons of ghee before serving it.

Onion Pakoda

INGREDIENTS:
Chopped Onion - 4 or 5
Gram Flour (Kadalai Maavu) - 4 spoons
Green Chilly - 6 Nos
Dry Chilly Powder - 1 spoon
Ginger - 1 inch
Garlic - 6 to 7 Cloves
Curry Leaves - 3 Twig
Salt - To Taste
Corn Flour - 1 spoon
Oil - To Fry
Ginger, Garlic and Green chilly - Grind it

METHOD:
    Take a wide-mouthened bowl. Add chopped onion (No fine chopping), grinded ginger, garlic and green chilly, chopped curry leaves, corn flour, salt, chilly powder(optional), sprinkle few water and make it as a pakoda dough consistency. Keep pan, pour oil and drop the mixture in the oil and fry until it turns golden brown.

Vathakuzhambu

INGREDIENTS:
Turkey Berry (Sundakkai)/Brinjal/Lady's Finger - 20 Nos.
Chopped Tomato - 1
Chopped Onion - 2
Mustard, Fenugreek & Cummin seeds - Few
Chilly Powder - To Taste
Turmeric Powder - To Taste
Sesame Oil (Nalla Ennai)
Curry Leaves - 1 twig
Tamarind Syrup - lemon sized
Garlic - 1 Bulb
Salt

To Grind:
Urad Dhall - 1 spoon
Fenugreek - 1/4 spoon
Cummin Seeds - 1/4 spoon
Pepper - 1/4 spoon
Dry chilly - 4 or 5 Nos.
Coriander Seeds - 1 spoon


METHOD:
    Fry "Grind" items in a pan with a spoon of sesame oil. Allow it to cool for a while and grind it as a powder. Keep a pan, pour sesame oil. Add mustard, cumin seeds, fenugreek and Curry leaves, allow it to fry. Add chopped onion, chopped tomato, garlic, Turkey Berry, grinded powder, chilly powder (optional, as the dry chillies are in grinded mixture) and Turmeric powder, fry it until the raw smell of onion goes off and Turkey berry reaches half baked condition. Then add the Tamarind Syrup, allow it to boil for 5 mins by adding salt for taste. Put off the stove.

January 6, 2011

Mor / Butter Milk / Curd Kozhumbu

INGREDIENTS:
Curd - 1 cup
Chopped Onion - 2
Chopped Tomato - 2
Coriander leaf - 3 twigs
Curry leaf - 1 twig
Soaked Toor Dhall - 3/4 spoon
Soaked Rice - 3/4 Spoon
Cummin Seeds - 1/4 Spoon
Turmeric Powder - Pinch
Green chilly - 4
Asafoetida - Pinch
Oil and Salt - To taste



METHOD:
    Grind a cup of curd with turmeric powder, salt and keep aside. Keep pan, pour 1 spoon of oil, add cummin seeds, Green chillies, Coriander leaf, chopped onion and Tomato, allow it to fry until the raw smell of green chillies goes off. Allow the fried item to cool. Then grind the mixture with asafoetida, soaked Toor dhall and Rice.. Keep another pan, pour oil, add cummin seeds, corainder, curry leaves, chopped tomoto, onion and grinded item, fry until the color of the mixture turns to light reddish color. Then pour the grinded curd, mix gently and add salt to taste. Allow to boil the mixture for 5 mins.

Note: Curry should not boil more than 5 mins, the mixture will become watery.

January 31, 2011

Aviyal

     Guess, this should be my mom's favorite dish, when i was in my schooling. B'cos, she use to prepare it as a side dish atleast weekly once , that too when she makes Kadalai Kuzhambu. Generally, Aviyal is the mixture of all vegetables. As a normal child, even i hate vegetables during my childhood so this became as my enemy dish (Kaaa !!!) As times goes, my mom stopped preparing this dish, which made me to run towards this recipe (Pazham !!!). Here ends my childhood story and Now, its time to give a brief about the recipe, which was my X-enemy and current friendly and yummy dish.



INGREDIENTS
Vegetables - Carrot, Potato, Beans, Raw Plaintain, Drumstick etc
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Green Chilly - 3 or 4 Nos.
Cumin Seeds - 1/2 spoon
Coconut - 4 or 5 Pieces
Hing / Asafoetida - Pinch (Optional)

To Boil:
Vegetales with 1 chopped onion, chopped tomato, 2 Green Chilly and salt

To Grind:
Coconut with 2 green chillies, cumin seeds, Hing

METHOD:
     Keep a pan, pour a spoon of oil, add corainder leaf and curry leaf, pour the grinded items allow it to cook until the raw smell goes off. Then add boiled ingredients along with required salt and half cup of water and allow it to mix with the fried item. Before serving, add a cup of curd and few drops of coconut oil.
This goes very well with Kaara Dosai or Adai.

Vada Curry

VADA CURRY, my another favorite. If this is my side dish with Dosai, my intake number will get reduce (?!?!) Wondering y she is telling intake of Dosai will get reduced, when it is my favorite? It b'cos, will keep Dosai as my side dish for Vada curry, instead of having it Vice versa :) Always will ask my mom to prepare only on weekends or for Friday's dinner. So that i can eat it slowly by tasting each and every pieces. So, here is my weekend spl recipe for u ppl. INGREDIENTS
Soaked Bengal Gram - 3/4 cup Chopped Onion - 2 Nos. Chopped Tomato - 1 No. Fennel Seeds - 1 spoon Cloves - 2 Nos. Cinnamom - 2 Nos. (Small) Ginger - 1" Garlic - 5 to 6 cloves Green Chilly - 2 Nos. Red Chilly - 3 Nos. Curry Leaf - 1 Twig Coriander Leaf - 2 Twigs Salt - To taste Oil - To Garnish
METHOD:      Grind soaked Bengal Gram, Ginger, Garlic, Green chilly, red chilly, salt. Steam the grinded mixture with a chopped onion for 10 mins and Keep aside. Keep pan, add mustard, once it splutters up, add fennel seeds, cloves, cinnamon, chopped onion, tomato, curry leaf, corainder leaf and saute it for 5 mins. Then add steamed Bengal gram mixture along with a glass of water. Note: If no kaaram, add 2 slited green chillies. To add more taste, 3 pieces of grated coconut can also be added.

January 28, 2011

Field or Mochai bean Kuzhambu

     MOCHAI is my very very very favorite bean in this world. Asusual this is my Hubby's hatred item in food world :( Guess, u ppl would have got bored by keep on reading the same line throughout my blog. What to do friends, its all my fate :D Always we are like Tom and Jerry in our recipes, dont know how this astrologer told that our horoscope has matched with 8 porutham. :) Fine, jokes apart !!! When compare to dry mochai, green mochai will always have a great taste and very good flavour. You can feel the difference when you try this recipe with Dry and Green Mochai. Ok, will stop my Blade putting here and will go for the preparation.

INGREDIENTS
Soaked and Boiled Green Mochai - 1 1/2 cup
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No
Chilly powder - 2 or 3 spoons
Coriander Powder - 2 Spoons
Coconut - 6 or 7 Pieces
Fennel Seeds - 1 1/2 spoons
Turmeric Powder - Pinch
Mustard - 1 spoon
Curry Leaf - 1 twig
Corinader Leaf - 2 Twigs
Oil - To garnish
Salt - to taste

METHOD:
     Grind coconut with fennel seeds and keep aside. Keep a pan, pour a spoon of oil. Add a spoon of mustard, once it splutters up, add chopped onion, curry leaf, corainder leaf turmeric powder, coriander powder with pinch of salt. Saute it for 5 mins. Then add chopped tomoto, mix it with the onion mixture. Dont finely saute the tomoto. Add grinded coconut + fennel seeds mixture, mix well with the onion fry and add boiled green mochai and allow to mix with the fried items. Now my very favorite "Green Mochai" is ready !!!

This will go with Chappathi and Steamed Rice.

January 27, 2011

Yellow Pumpkin Poriyal

     This also falls under my favorite category but not always. I wont prefer to do this recipe often, as my hubby is always against it. So, will prepare only when i was in a mood to cook 2 poriyals (1 for me and another for my hubby) during weekends. So, even i don't know how to choose the best pumpkin from market. due to this reason, will avoid to take over this recipe often.
Hmm.... Wat else to add ??!!! Recollecting my old memories to tease my brother.. Huh !!! sad !! I couldn't find any :(( With this sad note, am taking u to the recipe directly.

INGREDIENTS
Cube sized Yellow Pumpkin pieces - 1/2 kg
Chopped Onion - 2
Slited Green chilly - 2 Nos
Chilly Powder - 1/4 spoon
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Coarsely powdered Peanut - 4 or 5 spoons
Urad Dhall - 1 spoon
Mustard - 1 Spoon
Salt - To taste
Oil - To garnish

METHOD:
     Keep a vessel, add pumpkin pieces, chilly powder, turmeric powder, salt and half cup of water, mix the ingrediants well and allow to boil by closing with a lid. Once the mixture gets boiled, Keep a frying pan, add mustard. Once it splutters up, add urad dhall, curry leaf, coriander leaf, chopped onion and slited green chilly, saute it for 5 mins until the raw smell of onion goes off. Then add boiled pumpkin pieces by filtering the excess water. Fry the mixture gently by pouring oil on corners of the pan. At the final stage, add coarsely powdered peanuts, saute for 3 mins and put off the flame.

Note: If Peanut is not available, can also add grated coconut and Vice-versa.

Besan Flour/Kadalai Maavu Sambar

     This is also one of the easily prepared recipe for breakfast. Among all gravy/curry or Sambar variety, this is awarded as my "Hatred Recipe" :( prepared by my mom. I wont blame on her recipe's taste but something i don't like in it. My usual intake number of Dosas will be 4 @ max but when my mom prepares this item, my count will decreased to 2. Will not let my mom to prepare this item when i was @ home. But after my marriage, the situation got changed vice-versa i.e. as am employed need to rush office by 9 a.m, as this is the very quickest recipe so i use to prepare this weekly once and am forced to have this. So sad of me is it :(( Ok friends, whether i like the taste or not, planned to post this different recipe for u. Try it and let me know ur comments will c at least ur comments makes me to like this dish :)

INGREDIENTS
Kadalai Maavu / Besan Flour - 2 or 3 spoons
Chopped Onion - 1
Tomato Pulp of 1 No.
Slited Green Chilly - 2 Nos.
Curry Leaf - 1 twig
Coriander Leaf - 2 Twigs
Fennel seeds - 1 spoon
Turmeric Powder - Pinch
Mustard - 1 spoon
Grated Cocnout - 3 pieces (Optional)
Salt - To taste
Oil - To garnish

METHOD:
     Mix 2 or 3 spoons of Besan flour in half cup of water and keep aside. Keep a pan, pour a spoon of oil, add mustard allow it to splutter. Then add fennel seeds, chopped onion, slited green chillies, curry leaf, coriander leaf, turmeric powder and pinch of salt, saute for 5 mins. Then add tomota pulp along with Besan flour. Add required amount of water along with salt and allow it to boil until the raw smell of Besan flour goes off. Add grated coconut for more taste.

This is the great combination with Idly or Dosa.

Brinjal Drumstick Fry

    This is my evergreen favorite fry which i always love to have as soon as it take off from the stove. As Brinjal is my brother's enemy and basically he is lazy to have drumstick as it take long time to chew and the sticks in drumstick will always damage his teeth gums (Thanks to Drumstick sticks :D) He hate this fry. So when my mom prepares it, am the only person who owns the fry. So here is my Favorite recipe preparation.



INGREDIENTS
Cubed shaped Brinjal - 3 Nos.
2 " chopped Drumstick - 1 No.
Peeled Garlic - 6 Nos.
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Chilly Powder - 1 Spoon
Turmeric Powder - Pinch
Mustard - 1 spoon
Cumin Seeds - 1/2 spoon (Optional)
Curry Leaf - 1 Twig
Grated Coconut - 4 Pieces
Oil - 2 spoons
Salt - To taste

METHOD:
     Keep a pan, pour 2 spoons of oil. Add a spoon of mustard, once it splutters up, add cumin seeds, chopped onion, tomato, garlic, curry leaf, chilly powder, turmeric powder and pinch of salt, saute it finely until the oil oozes out. Then add Brinjal and Drumstick fry it in the sauted mixture. Pour half cup of water and close the pan with a lid by adding required salt. Once the veggies gets boiled, add the grated coconut, mix gently with the fry and put off the flame.

This is the great combination for steamed rice and Rasam rice.

Note: To increase the gravy content, add required onion and tomato. At the same time, more no. of tomato will spoil the dish taste.

Toor Dhall Rice

     This is the simplest and easiest recipe. During my schooling, my mom use to prepare this dish weekly once especially on "Fridays". Thinking why specially on Friday ? I can understand ur mind talk :) Its B'cos, according to Tamilians, Friday is considered as the sacred day so she will clean knook and corner of the house and to make her coooking simple her default recipe on Friday with be this TOOR DHALL RICE. Due to this routine dish, we got bored & started scolding her so she stopped taking this recipe on Fridays and also she forgot this menu completely. After my marriage, suddenly it got striked my mind and i asked her to prepare the dish, it was so yummy asusual eventhough she forgot the preparation method. Somewhat i found the preparation method from her recipe book and tried once with the exact preparation method. It was really came out well. Hence posting the recipe. Enzoyyyyyyyy !!!!

INGREDIENTS
Boiled Toor Dhall - 1 cup
Boil rice - 1 1/2 cup
Chopped Onion - 3 or 4 Nos.
Chopped Tomato - 2 Nos.
Slited Green chilly - 5 Nos.
Garlic - 1 Bulb
Mustard - 1 spoon
Carrot - 2 Nos.
Cumin Seeds - 1/2 spoon
Corainder Leaf - 3 Twigs
Curry Leaf - 1 Twig
Turmeric Powder - Pinch
Oil - 2 spoons
Ghee - 2 spoons
Salt - To taste



METHOD:
     Keep a cooker and pour 2 spoons of oil/ghee. Add mustard, once it splutters up, add cumin seeds, slited Green chillies, curry leaf, coriander leaf and Garlic, saute it for 5 mins. Then add chopped onion, tomato, chopped carrot along with pinch of Turmeric powder and salt, Fry it until the raw smell goes off. Then add boiled Toor dhall and Boil rice, Pour the required amount of water and close the lid. Once the whistle comes, simmer it and keep it for 7 or 10 mins and put off the stove. Now Toor Dhall Rice is ready and serve by pouring 2 spoons of ghee which adds extra flavor. This is one of the best recipe for Toddlers. Try it !! :)

January 24, 2011

Egg Poriyal

     EGG According to me it is the most controversial product in food world. In Southindia, especially in Tamilnadu, the most debating topic about egg is "Which came first to world whether egg or chick" :) and in universal part, the debate is about "whether it comes under "Vegeterian or Non-Vegeterian" category. Even still am not aware whether its belong to "Veg" or "Non-Veg" category. Anyway i have decided to take it under "Non-Veg" category. So here comes another non-veg recipe of mine.

INGREDIENTS
Egg - 4 Nos.
Chopped Onion - 4 Nos.
Finely Chopped Green chilly - 2 Nos.
Curry Leaf - 2 Twigs
Pepper Powder - 1/2 spoon
Urad Dhall - 2 spoons
Salt - To taste
Oil - to Fry


METHOD:
     Take out the white and yolk of the eggs in a bowl, beat it with pepper powder and Keep aside. Keep Pan, add oil. Add Urad Dhall, fry until it turns golden brown. Add chopped onion, chopped curry leaves, green chillies along with salt, saut it for 5 mins. Then add the egg mixture to the pan include the required salt and fry it by adding oil on sides of the pan. Egg needs to fried till it reach the crispy texture and color should be in half golden brown. So Simple is it ? Try it and let me know ur valuable comments.

Brinjal Dry Fish Gravy

     Here comes my first "Non Veg" dish for you ppl. "Kathirika Karuvattu Kuzhambu" its sounds good and Traditional only when it is pronounced in our owned languague "Tamil". This is my another Favoooorrrrrrrriiiittttttteeeee dish. Yesterday, i have done my first try. It came out very well and Yummy too. As i said about my brother in Oil brinjal Kuzhambu, when my mom prepares this gravy, rice in 2 ltrs cooker will be emptied by me :) (Ohhhhh noooo, my maanam gone, no probs :D) Guess, my brother will be happy now :)

INGREDIENTS
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Cubically chopped Brinjal - 4 Nos.
Grinded Coconut - 10 pieces
Tamarind syrup - 1/4 cup
Turmeric Powder - Pinch
Chilly Powder - 2 Spoon
Coriander Powder - 1 spoon
Salt - To Taste
Oil - To Fry

Cleaning of Dry fish:
Keep a pan, put the required dry fish and fry for 10 mins. All the dust especially sand, from the dry fish will come off. Wash it for nearly 6 to 7 times.

METHOD:
     Keep a pan, pour a spoon of oil. Add chopped onion, tomato, turmeric powder, chilly powder, coriander powder, grinded coconut and salt, saute it nearly for 10 mins by adding some half tumbler of water. Add chopped Brinjal and dry fish, fry it for a while. Close the pan with the lid for 5 mins. Now Brinjal will be half baked and add tamarind syrup and required salt. Allow the content to boil, till the raw smell goes off. Now my favourite, yummy "Dry fish gravy" is ready.

Participating in Spoonful of Love's.. Egg plant Event and also linking Cooking with Siri's Event


Simple Sambar I

     SAMBAR, Most easiest recipe which can be made by anyone. This recipe is even-more easier which is the usual and daily recipe for my 10months old kid, who got bored of this Sambar like me :) But, this sambar recipe is my favourite with Potato fry. When my kid doesnt like her usual recipe "Simple sambar", the one who empties the sambar will me "ME" :)

INGREDIENTS
Boiled Toor Dhall along with 6 Garlic Cloves- 1/2 cup
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Hing / Asafoetida - Pinch
Turmeric Powder - Pinch
Salt - To Taste
Oil - To Fry

To Garnish:
Mustard - 1/2 spoon
Cumin Seeds - 1/2 cpoon
Red Chilly - 3 Nos.
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs

METHOD:
    Keep a pan, add a spoon of oil. Add mustard, once it splutters up add cumin seeds, chopped onion, tomato, curry leaves, corainder leaves and red chillies, saute it for 5 mins. Then add boiled Toor Dhall along with Turmeric Powder, Salt & Hing / Asafoetida. Mix finely with the fried items by pouring a glass of water. Now, the easiest Simple Sambar is Ready !!! If required, can add a spoon of ghee and also some Carrot Pieces.

Lady's finger Puli Kuzhambu

     LADY'S FINGER, most of the people will hate because of its sticky texture, even am one among them. But i love this Gravy because of my mom's tasty preparation. This gravy will take away the simplest or easy preparation award. Yes, the reason for this award will be justified when you check the preparation method.

INGREDIENTS
Chopped Lady's finger - 1/4 kg
Onion - 3 Nos.
Tomato - 2 Nos.
Slited Green Chilly - 4 Nos.
Curry Leaf - 1 twig
Coriander Leaf - 2 Twigs
Coconut - 3 pieces (Optional)
Tamarind Syrup - 1/2 cup
Turmeric Powder - Pinch
Salt - To taste
Oil - To fry



METHOD:
    Keep a pan, add a spoon of oil. Add mustard, once it splutters up add chopped onion, tomato, curry leaves, corainder leaves and slited green chillies, saute it for 5 mins. Then add chopped Lady's finger, turmeric powder, salt and fry deeply until the sticky texture disappears. Close the pan with a lid, till the lady's finger gets cooked. Then add the Tamarind syrup and required salt.
Once raw smell of tamarind goes-off, put off the flame. If required, add the grinded coconut to increase the gravy quantity.
Hope i have given proper justification for the award :D

January 21, 2011

Oil Brinjal kuzhambu

     BRINJAL is my favourite dish. I can have that in any form, except raw. This is my another favourite dish, i love it when prepared by my mom. Even have tried this more than 5 times, but it will not equivalent to mom's preparation, always my preparation will be trail behind for 1%. If my mom prepares this gravy, my brother will empty the whole rice in 2 ltrs cooker (Maanam pochi da arumai Thambi !!!) By this note, Posting my recipe below.


INGREDIENTS
Slited Brinjal - 3 Nos.
Chopped Onion - 2
Chopped Tomato - 1
Curry Leaf - 1 twig
Sesame Oil/Sunflower Oil - 3 Spoons
Tamarind Syrup - 3 Spoons
Turmeric Powder - Pinch
Grind Coconut + Fried Gram - 1 cup
Salt - To taste

Roast & Grind as Powder without oil:
Corainder Seeds - 2 spoons
Curry Leaf - 1 twig
Boil Rice - 1 spoon
Red chilly - 4 or 5 Nos.

METHOD:
    Keep a pan, add 3 spoons of Sesame oil. add curry leaves, chopped onion and saute for a while. Then add chopped tomato, grinded coconut + Fried gram mixture and grinded powder and mix finely with onion by adding salt and turmeric powder. Then add slited Brinjal and allow fried masala to stuffed inbetween the Brinjal's slit. Close the cooker for a while until Brinjal reaches half baked consistency. Then pour 3 spoons of tamarind syrup, allow it to boil till the raw smell of tamarind goes off and Put off the flame.

Brinjal Potato Puli kuzhambu

    TAMARIND, i love it for its-owned SOUR taste. During my pregnancy period, i love to take it with the combination of coarsely grinded cumin seeds with salt. It will be Yummy !! Even now my mouth is watering :) So, i love all dishes which has lot of pulipu/sour. Hence am posting this recipe for you people. Usually will prepare this dish, by adding extra amount of Tamarind pulp as i like its taste. But my hubby will suffer a lot due to the heaviness in sour taste by telling "Yen ivalo pulipaaaaaaa panra, pallu kooooooooosuthu" :) So here comes my Sour-Riched Brinjal Potato Puli Kuzhambu recipe for you ppl. :)




INGREDIENTS
Vertically Chopped Brinjal - 3 Nos.
Chopped Onion - 2 or 3
Chopped Tomato - 1
Curry Leaf - 1 twig
Coriander Leaf - 2 Twigs
Fenugreek - 4 or 5 seeds
Sesame Oil/Sunflower Oil - 3 Spoons
Cumin Seeds - 1/2 spoon
Corainder Powder - 2 spoons
Chilly Powder - 2 spoons
Tamarind Syrup - 5 Spoons
Turmeric Powder - Pinch
Mustard - 1 spoon
Salt - To taste

METHOD:
    Keep a pan, add 3 spoons of Sesame oil. Add mustard, once it splutters up. Add Fenugreek, cumin seeds, Curry and Corainder leaves and saute it for 2 mins. Then add chopped onion, fry it until it turns transy. Now add chopped tomato, turmeric powder, corainder Powder, chilly powder and salt, saute it until the oil stagnate at the top. Then add chopped brinjl and potato saute with the fried items and pour half a glass of water, allow it boil by closing it with lid. Once the Brinjal and Potato reahed half-boiled state, pour Tamarind pulp and add required water and salt. Close the lid to boil until the raw smell of tamarind syrup goes off. Simple Recipe is it. Try it !!!

Note: Drumstick can also be added. Finely grinded coconut can also be added to increase the quantity. Meantime, which also reduce my favourite sour taste:(

     Friends, sending this entry to Priya's Guest hosting event which was started by Kalyani



January 20, 2011

Sirukeerai Kootu

    GREENS, most healthy and delicious veggie, which i like most among all. Especially my mom use to try this recipe during weekends so that i will have much amout. When this dish was prepared i wont take gravy for rice, instead will mix rice with this and which give a different and wowie taste. This is one of my favourite dish among my expert mom's dishes. So thought of posting this recipe to you all. Procedure for preparation comes here.

INGREDIENTS
Chopped Sirukeerai / Greens - A Bunch
Boiled Toor / Moong Dhall - 4 spoons
Chopped Onion - 2 Nos. (More onion add more taste)
Red chilly - 5 Nos.
Mustard - 1/2 spoon
Salt - To taste
Coconut Oil - 1 spoon
Oil

METHOD:
    Keep a pan, add a spoon of oil. Add mustard, allow it to splutter. Add chopped onion, salt, red chilly and saute it for 5 mins. Add chopped greens (or) keerai, splash some water and cook until the bunch content reduce into half. Once the keerai cooked well, add boiled dhall and mix keerai with the dhall. Before put off the heat, add 1 spoon of coconut oil and mix finely which adds more flavour.

Note: If coconut oil is not available, can also use grated coconut.

January 19, 2011

Gobi 65

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
Cauliflower - 1
Corn Flour - 1 spoon
Maida - 1 spoon
Gram Flour - 2 spoons
Rice Flour - 1 spoon
Red chilly powder - 1 1/2 spoon
Kesari Powder - Pinch (To add color)
Oil - To fry
Salt - To taste



METHOD:
     As this is Cauliflower season, my mom use to prepare this dish weekly once. Myself and my brother will empty the vessel when she in preparation. During this preparation, we should beware of small green worms, for which the cauliflower is the favourite place for shelter. So to ged-rid off that, Boil a pan of water, add the floret pieces and dip it into the hot water for a while. After 10 mins, worms will come out of the florets and start to sink. Now preparation will be more easier when compare to Bajji items.
Take an another pan, mix all the items in "Ingrediants" except oil and marinate with the floret pieces for 15 or 20 mins. Heat a frying pan by pouring required amount of oil and make a deep fry of the marinated cauliflower.

Rava/Sooji/Semolina Kichadi

Hi Friends,
Its my 25th post. So easily and quickly attained this number since i started my blog in End of Dec 2010. So to enjoy that, have decided not to publish my recipe in simple way.



So here comes, my recipe for this 25th post with my "First Try Memories or with some Info" :) Let me give brief about the ingredients and preparation and will narrate the memories which ends with the sad ending for me and happy ending for my hubby. Very Interesting is it ??!!! Wait for a while :)


INGREDIENTS
Fried Rava/Sooji/Semolina - 2 cups
Vegetables - Carrot, Potato, Beans, Cauliflower, Peas
Chopped Onion - 2
Chopped Tomato - 1
Spicy Items - Cinnamom, Cardomom and Cloves
Fennel Seeds - 1 spoon
Ghee - 2 or 3 spoons
Ginger Garlic Paste - 2 spoons
Mint and Corainder Leaf - Handful
Curry Leaf - 2 or 3 twigs
Slited Green Chilly - 6 Nos.
Turmeric powder - Pinch
Salt - To taste
Oil - 1 spoon

METHOD:
     Keep a wide mouthend vessels. Pour spoons of ghee with a spoon of oil. Add spicy items, Fennel seeds and Ginger garlic paste and saute it for a while. Add chopped onion and tomato and saute it until the onion color reaches golden brown. Add chopped vegetable into the vessels and add turmeric powder and salt and mix finely until the vegetable mix with the all the pre-fried items. Pour a glass of water and allow the vegetable to get cooked by closing the lid. Once the vegetable gets half baked, add the fried rava and add the required water and stir the content finely and add the required salt to taste.

Note: Stir rava when you are pouring it into the vessel, to avoid the formation of solid balls of Rava.

Here comes my "First Try Memories" !!! :)
It was just a 2 months, we got married. I was so eager to give a try for a new recipe for the dinner i.e. Rava Kichadi. I was back from office with lot of enthusiam after getting the recipe tips from my friend. She asked to me take 2 aalaku or Big alss of Rava with some vegetables for 2 person (Me and my hubby). Accordingly i have kept a very big vessel, which can accumulate 4 litres of water :) and i have added 6 or 7 spoons of ghee(!) and added just a 2 spoons of masala items and i have followed the above method for the preparation. Rava Kichadi reached the final stage which filled 3/4 of vessel and looks as if i have prepared for 5 members. I was shocked on seeing the content and am damn sure, the kitachi will get wasted. Huh! i have controlled my sad feelings and have done so many garnishing/seasoning to add more attraction to taste the Yummy(!) Kichadi. Also have prepared a delicious (really it was delicious) coconut chutney which is the best combination for Kitachi. Before my hubby tastes it, me thought of tasting it. Once i licked a small amount, tears roll down from my eyes, cos it has no flavour, taste...... N O T H I N G :(((((
Its time for my hubby to taste. I dont want to comment on my first try. So, i have served him with a spoon of chutney and he was simply enjoying the Kitachi without giving any comments. I was tensed and i asked him about the dish, He said "It was really Yummy and Delicious" and he asked me to serve it for 2nd time. When he asked me to serve, i hugged him and was literally crying by saying "Itha poi nalla irukunu solreengaleeeeeeeee". He tried to convince me nearly for 15 mins like a kid and i have started eating the Rava Kichadi (No other go !!)
You know, who is the root cause for this Disaster ?? Its my SWEETTTT Friend, who asked me to take 2 big glasses of Rava. Most funny is, till now i didnt try that Rava Kichadi. So friends, dont think this recipe is worst to try, Recently i have tried Vermicille or Semiya Kitachi in the same method and it came our very well.

January 18, 2011

Elephant Yam/Karunai Kizhangu Fry

INGREDIENTS
Oil - To fry

To Boil (splashed with water) :
Sliced Elephant Yam - 1/4 kg
Tomato pulp - 1 Nos.
Ginger Garlic Paste - 1/2 spoon
Tamarind Syrup - 4 spoon
Turmeric Powder - 1/4 spoon
Chilly Powder - 1 spoon
Salt - To taste

METHOD:
     Boil all the ingrediants in "To Boil" in a pan for 10 mins by closing with a lid. Season the tawa with a spoon of oil, allow it to heat for a while. Place 4 or 5 pieces of sliced elephant yam along with the masala, pour oil along the sides. Allow it to fry until it turns golden brown and a crunch on the outside.

Note: Dont boil it under pressure and add only little amount of water.

Groundnut/Peanut Chutney

INGREDIENTS
Roasted Groundnut/Peatnut - 1 cup
Coconut - 4 pieces
Tamarind - 1 inch
Coriander - 2 Twigs
Red Chilly / Green Chilly - 3 Nos.
Salt - To taste

To Garnish:
Oil - 1 spoon
Mustard - 1/2 spoon
Urad Dhall - 1/2 spoon
Curry Leaf - 1 twig

METHOD:
     Grind all the items in "Ingrediants" by pouring little amount of water. Transfer it into a vessel. Keep pan, pour a spoon of oil. Add mustard, once it splutters up, add urad dhall, curry leaf and pour the fried items into the chutney vessel.
This can be prepared instantly when the groundnut is roasted.

    Sending to the event CWS-Peanuts hosted by Priya.

January 17, 2011

Hotel Sambar

INGREDIENTS
Boiled toor Dhall - 1 cup
Chopped Tomato - 1
Chopped Onion - 1
Small Onion - 5 Nos.
Corinader and Curry Leaf - 2 twigs
Tamarind Syrup - 1/4 cup
Mustard - 1/2 Spoon
Turmeric Powder - Pinch
Chilly Powder (Optional, as we have red chillies in Grinded portion)
Carrot - Cut in Round shape (Optional)
Asafoetida or Hing - Pinch
Oil and Salt - to taste

To Grind: (Roast and Powder it)
Corainder Seeds - 2 spoons
Cumin Seed - 1/4 spoon
Pepper - 5 seeds
Bengal Gram - 1 spoon
Red chilly - 4 to 5 Nos.
Coconut - 3 pieces

METHOD:
     Keep pan, add oil. Add chopped onion, tomato, carrot and saute for 5 mins. Add Turmeric powder, Chilly powder, grinded powder and fry till the raw smell goes off. Pour the boiled Toor dhall, add salt, mix it with the fried items. Add Tamarind syrup allow it to boil. Meantime, for garnishing, pour oil in a frying pan, add mustard, once it splutters up, add coriander leaf, curry leaf, small onion, Hing or Asafoetida and pour it in Sambar. This will be the delicious dish for Mini Idly, Ghee Roast when combined with coconut chutney.

January 13, 2011

Aval Upma

INGREDIENTS
3 hours soaked and filtered Aval - 3 cups
Chopped onion - 2
Chopped Tomato - 1
Green Chilly - 3 or 4 Nos.
Curry Leaf - 2 Twigs
Coriander Leaf - 1 Twig
Bengal Gram - 1 spoon
Urad Dhall - 1 spoon
Mustard - 1/2 Spoon
Turmeric Powder - Pinch
Oil and Salt - to taste


METHOD:
     Keep pan, add oil. Add mustard allow it to splutter. Add Bengal gram and urad dhall, fry until it turns golden burn. Add chopped onion, tomato, green chilly, curry leaf and coriander leaf, saute it for a while. Add soaked aval, mix it with the fried items along with turmeric powder and salt. Pour a spoon of oil along the sides of pan and fry until the raw smell goes off.

Note:This can also be tried with idly.

White Vegetable Kurma

INGREDIENTS
Vegetables - Beans, Potato, Peas, Carrot, Cauliflower
Onion - 2
Corainder Leaf - 2 twigs
Mustard - 1/2 spoon
Oil and Salt - To taste

To Grind:
Coconut - 6 or 7 pieces
Fennel Seeds - 1 spoon
Green Chilly - 4 or 5 Nos.
Cashew - 5 Nos. (Optional for Richness)

METHOD:
     Keep a cooker, add a spoon of oil. Add mustard, allow it to splutter. Add grinded items with salt and coriander leaf. Saute it for 5 mins. Add the vegetables, mix with the sauted items and pour required water and close the cooker lid and keep for 5 mins and Put off the stove.

Channa Masala

INGREDIENTS
Boiled Channa Dhall - 1 or 2 cups (Coarsely grind half the content)
Corinader Leaf - 2 Twigs
Green Chilly - 2 Nos.
Everest Chenna Masala Powder - 1 spoon
Turmeric Powder - 1/2 spoon
Mustard - 1 spoon
Oil and Salt - To taste

To Grind:
Onion - 2
Tomato - 1
Garlic - 4 or 5 cloves



METHOD:
     Keep pan pour a spoon of oil. Add mustard, allow it to splutter. Add green chillies, grinded items, turmeric powder,instant channa masala powder and salt, saute the mixture until the raw smell of onion goes off. Add coarsely grinded channa dhall (to add thickness to gravy) along with a cup of water. Mix it for a while in simmer. Put off the stove and garnish with coriander leaf.



Note: Instead of green chilly, chilly powder can also be added.

January 12, 2011

Potato Podimass

INGREDIENTS
Boiled Potato - 4 Nos.
Chopped Onion - 2 Nos.
Chopped Green chilly - 3 Nos.
Chopped Curry Leaf - 1 or 2 twigs
Coriander Leaf - 2 or 3 twigs
Turmeric Powder - Pinch
Mustard - 1/2 spoon
Salt - To taste
Oil


METHOD:
     Smash the boiled potato with turmeric powder and keep aside. Keep pan, add a spoon of oil. Add mustard, allow it to splutter. Add onion, curry leaf, coriander leaf, green chillies and required salt (which makes, onion to cook soon). Once the onion turns into golden brown color, add the smashed potato and saute with the onion mixture without pouring water. Pour oil on sides of the pan, to make the podimass tasty and bit crispy.

Note: This dish can be used as the stuff for "Aloo Parata" and "Bonda".

January 11, 2011

Onion Chutney

INGREDIENTS
Onion - 4 Nos.
Urud dhall - 1 spoon
Bengal Gram - 1 spoon
Tamarind - 1"
Coriander - 1 twig
Green or Dry chilly - 3 or 4 small sized
Coconut - 5 or 6 pieces
Oil and Salt to taste

METHOD:
     Keep a pan, pour oil allow to heat for a while. Put Urud and Bengal Gram, fry it until it turns into golden brown. Then put chopped onion, Green/Red chillies, Coriander leaf and salt to taste. Fry until the raw smell goes off. Put off the flame and allow it cool. Then grind the fried item along with Coconut, Tamarind and salt (if required). This will be yummy combination for Dosa and idly.

Moong Dhall Sambar

INGREDIENTS:
Moong Dhall (Paasi Parupu) - 1/2 Cup
Tomato - 1
Onion - 1
Fennel Seeds - 1/2 spoon
Curry Leaf - 1 twig
Coriander Leaf - 2 twigs
Turmeric Powder - Pinch
Sambar Powder - 1 spoon
Grated coconut - 2 pieces (Optional)
Salt - To taste
Oil - To fry


METHOD:
     Boil moong dhall with salt and keep aside. Keep a cooker, pour 2 spoons of oil, add fennel seeds, chopped tomato, chopped onion, curry leaf, coriander leaf, turmeric powder and sambar powder, saute the items until the raw smell goes off. Pour boiled moong dhall with a tumbler of water and add grated coconut. Place the cooker lid and put off the stove after 2 or 3 whistles.
Simple, delicious, Moong Dhall Sambhar Ready !!! It can be served with Dosai or Idly. ultimate combination with ghee Roast.
Yum Yummy !!!

Traditional Tomato Chutney

INGREDIENTS:
Tomato - 3
Onion - 1
Ginger - 1 inch
Garlic - 5 cloves
Green or Red Chilly - 4 Nos.
Curry Leaf - 1 twig
Mint Leaf - 3 twigs
Corainder Leaf - 3 twigs
Urad Dhall - 1 spoon
Bengal Gram (Kadalai Parupu) - 1 spoon
Coconut - 4 pieces
Fried Gram (Odacha Kadalai) - 2 spoon (Optional)
Salt - To taste
Oil - To fry




METHOD:
     Keep pan, pour 2 spoons of oil. Add Urad dhall and Bengal gram and fry for a while, until it turns golden brown. Then add other items in "Ingredients", fry until the raw smell goes off. Allow it to cool for a while. Then grind the mixture in mixie and Serve with Idly or Dosai.

January 10, 2011

Bisibella Bath / Sambar Rice

INGREDIENTS:

To Grind:
Bengal Gram or Kadala Paruppu - 1 spoon
Pepper - 1/2 spoon
Cummin Seeds - 1/4 Spoon
Fenugreek - Few
Dry Chilly - 5 or 6
Asafoetida or Hing - Pinch
Coconut - 2 pieces

Others:
Toor Dhall - 3/4 Cup
Rice - 1 and Half Cup
Required Vegetables - Brinjal, Beans, Potato, Raw Banana, Drumstick etc
Big sized Onion or Small Onion- 2
Big Tomato - 1
Tamarind Syrup - Lemon Sized
Turmeric Powder - Pinch
Curry and Coriander Leaf
Oil and Salt - To taste
Ghee - To taste



METHOD:
    Boil the Toor dhall seperately and Make the items in "Grind" secton as fine powder after frying it and keep aside. Keep cooker add oil, add mustard, curry leaf, coriander leaf, onion, tomato and saute for a while. Add the chopped vegetables, grinded powder, turmeric powder and pinch of salt. Pour the boiled toor dhall, tamarind syrup and Rice, saute for a while until the tamarind syrup mix with the added vegetables finely. Pour 4 cups of water (usual ration is 2 cups of water for 1 cup of rice, here additionally 1 cup). Add salt to taste. Close the cooker, after a whistle keep it in simmer for 10mins. Add 2 spoons of ghee before serving it.

Onion Pakoda

INGREDIENTS:
Chopped Onion - 4 or 5
Gram Flour (Kadalai Maavu) - 4 spoons
Green Chilly - 6 Nos
Dry Chilly Powder - 1 spoon
Ginger - 1 inch
Garlic - 6 to 7 Cloves
Curry Leaves - 3 Twig
Salt - To Taste
Corn Flour - 1 spoon
Oil - To Fry
Ginger, Garlic and Green chilly - Grind it

METHOD:
    Take a wide-mouthened bowl. Add chopped onion (No fine chopping), grinded ginger, garlic and green chilly, chopped curry leaves, corn flour, salt, chilly powder(optional), sprinkle few water and make it as a pakoda dough consistency. Keep pan, pour oil and drop the mixture in the oil and fry until it turns golden brown.

Vathakuzhambu

INGREDIENTS:
Turkey Berry (Sundakkai)/Brinjal/Lady's Finger - 20 Nos.
Chopped Tomato - 1
Chopped Onion - 2
Mustard, Fenugreek & Cummin seeds - Few
Chilly Powder - To Taste
Turmeric Powder - To Taste
Sesame Oil (Nalla Ennai)
Curry Leaves - 1 twig
Tamarind Syrup - lemon sized
Garlic - 1 Bulb
Salt

To Grind:
Urad Dhall - 1 spoon
Fenugreek - 1/4 spoon
Cummin Seeds - 1/4 spoon
Pepper - 1/4 spoon
Dry chilly - 4 or 5 Nos.
Coriander Seeds - 1 spoon


METHOD:
    Fry "Grind" items in a pan with a spoon of sesame oil. Allow it to cool for a while and grind it as a powder. Keep a pan, pour sesame oil. Add mustard, cumin seeds, fenugreek and Curry leaves, allow it to fry. Add chopped onion, chopped tomato, garlic, Turkey Berry, grinded powder, chilly powder (optional, as the dry chillies are in grinded mixture) and Turmeric powder, fry it until the raw smell of onion goes off and Turkey berry reaches half baked condition. Then add the Tamarind Syrup, allow it to boil for 5 mins by adding salt for taste. Put off the stove.

January 6, 2011

Mor / Butter Milk / Curd Kozhumbu

INGREDIENTS:
Curd - 1 cup
Chopped Onion - 2
Chopped Tomato - 2
Coriander leaf - 3 twigs
Curry leaf - 1 twig
Soaked Toor Dhall - 3/4 spoon
Soaked Rice - 3/4 Spoon
Cummin Seeds - 1/4 Spoon
Turmeric Powder - Pinch
Green chilly - 4
Asafoetida - Pinch
Oil and Salt - To taste



METHOD:
    Grind a cup of curd with turmeric powder, salt and keep aside. Keep pan, pour 1 spoon of oil, add cummin seeds, Green chillies, Coriander leaf, chopped onion and Tomato, allow it to fry until the raw smell of green chillies goes off. Allow the fried item to cool. Then grind the mixture with asafoetida, soaked Toor dhall and Rice.. Keep another pan, pour oil, add cummin seeds, corainder, curry leaves, chopped tomoto, onion and grinded item, fry until the color of the mixture turns to light reddish color. Then pour the grinded curd, mix gently and add salt to taste. Allow to boil the mixture for 5 mins.

Note: Curry should not boil more than 5 mins, the mixture will become watery.