Ingredients:
Onions 2 large or 3-4 medium sized onions
corn flour 2 tsps
Butter 2 tsps
Salt acc to taste (start with 1 tsp)
pepper powder acc to taste (start with half tsp)
Water 4 cups
Green peas for decoration (optional)
Method:
Chop the onions finely after peeling the skin. Melt the butter on a gas stove. Don't allow to melt like ghee (butter should not be in watery or in transparent form). Add onions. Fry very nicely till the onions become transparent. Close the lid while the onions are getting fried to avoid eye-irritation. Onions should become light brown in colour. Take corn flour in a bowl. Add little cold water and mix well.No lumps should be formed while mixing. Add water to the fried onions. (consistency: thin or in liquid form). Allow the water to boil. Allow it to boil well. Reduce the gas to sim and then gradually add corn flour. Mix simultaneously. Add pepper powder and mix well. Add salt.(Allow it to boil for a while after adding corn flour otherwise the raw smell will not go. After adding corn flour, the soup becomes little thick and starts shining.)Then add green peas. Allow it to boil well. When it starts shining, switch off the gas.
Tuesday, December 8, 2009
Ingi legyam
Ingredients:
half cup of grated ginger
2 tsps of coriander seeds
one tsp of cumin seeds
one tsp of omam
4 tablespoons of jaggery or honey
one tsp of ghee
Method:
Grind all the ingredients except ghee. Heat ghee. Add the powdered ingredients. Take a thick kadai. When the water gets absorbed, legyam is ready to serve.
half cup of grated ginger
2 tsps of coriander seeds
one tsp of cumin seeds
one tsp of omam
4 tablespoons of jaggery or honey
one tsp of ghee
Method:
Grind all the ingredients except ghee. Heat ghee. Add the powdered ingredients. Take a thick kadai. When the water gets absorbed, legyam is ready to serve.
Yeriseri
Ingredients:
1 cup of raw banana or 1 cup of chopped yam
half cup of grated coconut
4 dried red chillies (can be reduced according to taste)
1 tsp of coconut oil
1 tsp of peppercorns
one fourth tsp of turmeric powder
salt to taste (app 1 tsp adj according to red chillies)
For seasoning:
Coconut oil 1 tsp
Mustard seeds 1/2 tsp
Few sprig of curry leaves
coconut which is the main ingredient of this dish 2 tsp
Method:
Heat 1 tsp of oil. Add dried red chillies and peppercorns.Fry it well. Take little water in a bowl. Add the fried ingredients in water leaving the oil behind.In another pan add little water and keep it on a gas. When the water starts boiling, add the raw banana pieces or yam pieces and further add little more water.Add a pinch of turmeric powder. These veggies get cooked faster (appr 5-7 minutes). When it gets cooked, add salt.Grind dried red chillies, peppercorns alongwith water taken in the bowl. The purpose of putting the fried ingredients in a water bowl is to reduce the heat of gas flame before grinding. (If raw banana is not available, only yam/sooran can be used). Then add fresh coconut. Add little water and start grinding with ingredients added before. Consistency for ground paste: medium (Water neither more nor less).Add this paste to the veggies. Reduce the heat. Mix well. Allow it to boil once together. Switch off the gas. Do the seasoning. Heat the oil. Add mustard seeds. When it finishes spluttering, add curry leaves and grated coconut. Mix once and switch off the gas. Add this to the cooked vegetables. Yeriseri is ready to serve.
Tips: Veggies can be pressure-cooked. But do not overcook. 1 whistle is sufficient. The speciality of this dish is usage of coconut oil.
1 cup of raw banana or 1 cup of chopped yam
half cup of grated coconut
4 dried red chillies (can be reduced according to taste)
1 tsp of coconut oil
1 tsp of peppercorns
one fourth tsp of turmeric powder
salt to taste (app 1 tsp adj according to red chillies)
For seasoning:
Coconut oil 1 tsp
Mustard seeds 1/2 tsp
Few sprig of curry leaves
coconut which is the main ingredient of this dish 2 tsp
Method:
Heat 1 tsp of oil. Add dried red chillies and peppercorns.Fry it well. Take little water in a bowl. Add the fried ingredients in water leaving the oil behind.In another pan add little water and keep it on a gas. When the water starts boiling, add the raw banana pieces or yam pieces and further add little more water.Add a pinch of turmeric powder. These veggies get cooked faster (appr 5-7 minutes). When it gets cooked, add salt.Grind dried red chillies, peppercorns alongwith water taken in the bowl. The purpose of putting the fried ingredients in a water bowl is to reduce the heat of gas flame before grinding. (If raw banana is not available, only yam/sooran can be used). Then add fresh coconut. Add little water and start grinding with ingredients added before. Consistency for ground paste: medium (Water neither more nor less).Add this paste to the veggies. Reduce the heat. Mix well. Allow it to boil once together. Switch off the gas. Do the seasoning. Heat the oil. Add mustard seeds. When it finishes spluttering, add curry leaves and grated coconut. Mix once and switch off the gas. Add this to the cooked vegetables. Yeriseri is ready to serve.
Tips: Veggies can be pressure-cooked. But do not overcook. 1 whistle is sufficient. The speciality of this dish is usage of coconut oil.
Monday, December 7, 2009
Curry Leaves Sambar
Ingredients:
Curry leaves one cup
udad dal one tbsp
4 dried red chillies
one tbsp of peppercorns
one tsp of salt
one lime-sized tamarind
Ordinary refined oil as required
2 pinches of jaggery
Method:
Heat the oil. Add udad dal, pepper corns and dried red chillies. Fry it well till the dal becomes brownish in colour. Then add washed curry leaves and tamarind and mix well for about 2 minutes. Take little water in a bowl for reducing the heat. Add the fried ingredients. Remove the seed of tamarind. Then grind all the ingredients together. Do the seasoning with oil, mustard seeds and hing. After mustard seeds splutter, add hing. Add the ground paste. Dilute it with half cup of water and add salt. Let it boil on high flame. Then reduce the flame and add jaggery.
Tips:
This can be kept outside. No need of keeping inside a refrigerator.
Curry leaves one cup
udad dal one tbsp
4 dried red chillies
one tbsp of peppercorns
one tsp of salt
one lime-sized tamarind
Ordinary refined oil as required
2 pinches of jaggery
Method:
Heat the oil. Add udad dal, pepper corns and dried red chillies. Fry it well till the dal becomes brownish in colour. Then add washed curry leaves and tamarind and mix well for about 2 minutes. Take little water in a bowl for reducing the heat. Add the fried ingredients. Remove the seed of tamarind. Then grind all the ingredients together. Do the seasoning with oil, mustard seeds and hing. After mustard seeds splutter, add hing. Add the ground paste. Dilute it with half cup of water and add salt. Let it boil on high flame. Then reduce the flame and add jaggery.
Tips:
This can be kept outside. No need of keeping inside a refrigerator.
Yoghurt Sambar in ordinary sambar style
Ingredients:
For seasoning:
2-3 tsps of oil
2 tsps of mustard seeds
a pinch of asafoetida
Ingredients:
2 cups of sour yoghurt
2 tsps of oil
4 tsps of coriander seeds
3 tsps of udad dal
3 tsps of chana dal
one tsp of fenugreek seeds
4 red chillies
4-5 pepper corns
a pinch of turmeric powder
2-3 tsps of grated coconut
Few sprig of curry leaves (optional)
Do not use mustard seeds
one and one fourth tsps of salt
Method:
Heat the oil. Add all the above ingredients except coconut. After switching off the gas, add coconut and mix well. Also add curry leaves (optional). Grind with little water. If u are using a thick curd, blend it into a liquid form once. Cook on sim for five minutes till it starts foaming. Add a pinch of turmeric powder while cooking. Do the seasoning in a separate pan and add it to this sambar when it is getting cooked. Add salt after it gets cooked. This will enhance the taste of sambar.
Tips:
Incase of yoghurt sambar,adding salt after cooking enhances taste.
For seasoning:
2-3 tsps of oil
2 tsps of mustard seeds
a pinch of asafoetida
Ingredients:
2 cups of sour yoghurt
2 tsps of oil
4 tsps of coriander seeds
3 tsps of udad dal
3 tsps of chana dal
one tsp of fenugreek seeds
4 red chillies
4-5 pepper corns
a pinch of turmeric powder
2-3 tsps of grated coconut
Few sprig of curry leaves (optional)
Do not use mustard seeds
one and one fourth tsps of salt
Method:
Heat the oil. Add all the above ingredients except coconut. After switching off the gas, add coconut and mix well. Also add curry leaves (optional). Grind with little water. If u are using a thick curd, blend it into a liquid form once. Cook on sim for five minutes till it starts foaming. Add a pinch of turmeric powder while cooking. Do the seasoning in a separate pan and add it to this sambar when it is getting cooked. Add salt after it gets cooked. This will enhance the taste of sambar.
Tips:
Incase of yoghurt sambar,adding salt after cooking enhances taste.
Gobhi Parantha
Ingredients:
For making 6 paranthas
2 cups of wheat flour
coriander-cumin powder (optional)
garam masala powder (optional)
water (app 1 cup)
2-3 tablespoons of grated cabbage
one tsp of chilli powder
three fourth tsp of salt
Oil 5-6 tsps
one tsp of mustard seeds
one finely chopped green chilly
Method:
Heat 2 tsps of oil. Add mustard seeds. Allow it to splutter. Add green chilly and cabbage. Cook on medium high for two minutes. Add this to wheat flour and add 2 tsps of oil. Then add chilli powder,salt. Let it cool down. Then add water and start kneading. (Consistency: like soft chapati dough). Grease your hands with oil and press the dough. Take a plastic sheet. Grease it with oil. Keep it on Chapati making board. On one part, place the Chapati dough. Add oil. Close it with other part. On it place Chapati roller and start rolling evenly on all the sides. Turn the plastic sheet as and when required. If the dough starts breaking, open the plastic sheet and join the dough with hands. Close the sheet again and start rolling. Do not use dry flour. Heat the griddle. Apply oil and roast evenly on all the sides. Gobhi parantha is ready to serve.
Combination : Raita
For making 6 paranthas
2 cups of wheat flour
coriander-cumin powder (optional)
garam masala powder (optional)
water (app 1 cup)
2-3 tablespoons of grated cabbage
one tsp of chilli powder
three fourth tsp of salt
Oil 5-6 tsps
one tsp of mustard seeds
one finely chopped green chilly
Method:
Heat 2 tsps of oil. Add mustard seeds. Allow it to splutter. Add green chilly and cabbage. Cook on medium high for two minutes. Add this to wheat flour and add 2 tsps of oil. Then add chilli powder,salt. Let it cool down. Then add water and start kneading. (Consistency: like soft chapati dough). Grease your hands with oil and press the dough. Take a plastic sheet. Grease it with oil. Keep it on Chapati making board. On one part, place the Chapati dough. Add oil. Close it with other part. On it place Chapati roller and start rolling evenly on all the sides. Turn the plastic sheet as and when required. If the dough starts breaking, open the plastic sheet and join the dough with hands. Close the sheet again and start rolling. Do not use dry flour. Heat the griddle. Apply oil and roast evenly on all the sides. Gobhi parantha is ready to serve.
Combination : Raita
Thekali kootu (Tomato kootu)
Ingredients:
2 medium sized tomatoes (chopped into small pieces)
half cup of water for boiling tomatoes
5-6 tablespoons of pressure-cooked moong dal
one tsp of rasam powder
three fourth tsp of salt
a pinch of asafoetida
For seasoning:
2-3 tsps of refined oil
2 tsps of udad dal
one tsp of mustard seeds
Method:
Add rasam powder and boil tomatoes in half cup of water on medium high flame until the tomatoes get smashed. Then add pressure cooked moong dal, salt, asafoetida. Mix well and switch off the gas. Do the seasoning and add it to "thekali kootu".
2 medium sized tomatoes (chopped into small pieces)
half cup of water for boiling tomatoes
5-6 tablespoons of pressure-cooked moong dal
one tsp of rasam powder
three fourth tsp of salt
a pinch of asafoetida
For seasoning:
2-3 tsps of refined oil
2 tsps of udad dal
one tsp of mustard seeds
Method:
Add rasam powder and boil tomatoes in half cup of water on medium high flame until the tomatoes get smashed. Then add pressure cooked moong dal, salt, asafoetida. Mix well and switch off the gas. Do the seasoning and add it to "thekali kootu".
Kara vadai (Delicious evening snack)
Ingredients:
4-5 tablespoons of gramflour
one tsp of chilli powder
3/4th tsp of salt
one tablespoon of rice flour
one fourth small tsp of baking soda (0.19 tsp)
2-3 pinches of asafoetida
one chopped onion
curry leaves (optional)
one tablespoon of chana dal (pre-soaked in water for half an hour. After half an hour drain the water completely)
Grated ginger and green chilly pieces are optional
Water (for thick consistency). The difference between bhajji and kara vadai is that for bhajji the batter is thin and for kara vadai the batter is thick)
Oil (one fourth of vessel. Less oil as compared to bhajjis)
Method:
Mix all the above ingredients except oil for preparing "kara vadai" batter. Heat the oil on medium high for 5 minutes. With a small steel teaspoon pour the batter in the oil. Cook on sim on both the sides till golden brown.
4-5 tablespoons of gramflour
one tsp of chilli powder
3/4th tsp of salt
one tablespoon of rice flour
one fourth small tsp of baking soda (0.19 tsp)
2-3 pinches of asafoetida
one chopped onion
curry leaves (optional)
one tablespoon of chana dal (pre-soaked in water for half an hour. After half an hour drain the water completely)
Grated ginger and green chilly pieces are optional
Water (for thick consistency). The difference between bhajji and kara vadai is that for bhajji the batter is thin and for kara vadai the batter is thick)
Oil (one fourth of vessel. Less oil as compared to bhajjis)
Method:
Mix all the above ingredients except oil for preparing "kara vadai" batter. Heat the oil on medium high for 5 minutes. With a small steel teaspoon pour the batter in the oil. Cook on sim on both the sides till golden brown.
Bottlegourd curry (Lauki)
Ingredients:
2-3 bottlegourds
2-3 tablespoons of moong dal
one and a half tsps of rasam powder
half tsp of salt
little water for pressure-cooking
one tsp of rice flour dissolved in water (optional)
For seasoning:
2-3 tsps of refined oil
2 tsps of udad dal
one tsp of mustard seeds
Method:
Wash bottlegourds. Peel it's outer skin. Cut into small square-shaped pieces. Wash the moong dal. In a pressure cooker, mix bottlegourds, moong dal, rasam powder and little water. Mix well. Pressure cook until one whistle and then further pressure cook on sim for ten minutes. Heat the oil and add udad dal and mustard seeds. When mustard seeds stop spluttering add this "tadka" to cooked veggie and dal. Add salt and mix well. If the veggie is very watery, add one tsp of rice flour dissolved in water and mix well.
2-3 bottlegourds
2-3 tablespoons of moong dal
one and a half tsps of rasam powder
half tsp of salt
little water for pressure-cooking
one tsp of rice flour dissolved in water (optional)
For seasoning:
2-3 tsps of refined oil
2 tsps of udad dal
one tsp of mustard seeds
Method:
Wash bottlegourds. Peel it's outer skin. Cut into small square-shaped pieces. Wash the moong dal. In a pressure cooker, mix bottlegourds, moong dal, rasam powder and little water. Mix well. Pressure cook until one whistle and then further pressure cook on sim for ten minutes. Heat the oil and add udad dal and mustard seeds. When mustard seeds stop spluttering add this "tadka" to cooked veggie and dal. Add salt and mix well. If the veggie is very watery, add one tsp of rice flour dissolved in water and mix well.
Ginger Urundi
Ingredients:
2 Red chillies (If the chilly is very spicy, use only one)
2 tsps of udad dal
1 tsp of mustard seeds
In a separate plate,take 65-70 pepper corns and one tsp of jeera
In a separate plate take 5-6 sprigs of curry leaves (curry leaves can be used in large quantity)
10 small square shaped pieces of ginger (after peeling the skin)
3-4 pinches of asafoetida
one and a half tsps of salt
one and a half lime sized tamarind
3-4 tsps of refined oil/gingelly oil
Method:
Heat the oil. Add red chillies, udad dal, mustard seeds. When mustard seeds stop spluttering, add pepper corns, jeera. Switch off the gas and add curry leaves and ginger pieces. Mix well. In a mixer jar add all the above ingredients with asafoetida, tamarind and salt. Add water if required. (Consistency : thick)
Tips:
Coconut or garlic are optional ingredients.
2 Red chillies (If the chilly is very spicy, use only one)
2 tsps of udad dal
1 tsp of mustard seeds
In a separate plate,take 65-70 pepper corns and one tsp of jeera
In a separate plate take 5-6 sprigs of curry leaves (curry leaves can be used in large quantity)
10 small square shaped pieces of ginger (after peeling the skin)
3-4 pinches of asafoetida
one and a half tsps of salt
one and a half lime sized tamarind
3-4 tsps of refined oil/gingelly oil
Method:
Heat the oil. Add red chillies, udad dal, mustard seeds. When mustard seeds stop spluttering, add pepper corns, jeera. Switch off the gas and add curry leaves and ginger pieces. Mix well. In a mixer jar add all the above ingredients with asafoetida, tamarind and salt. Add water if required. (Consistency : thick)
Tips:
Coconut or garlic are optional ingredients.
Home-made Rasam powder
Ingredients:
1 cup of coriander seeds
half cup of toor dal
one fourth cup of chana dal
10-12 dried red chillies
little less than half cup of cumin seeds
peppercorns should be two third share of cumin seeds (i.e. less than one fourth cup)
2 tsps of turmeric powder
Method:
Grind all the above ingredients together in a mixer. (Consistency: fine powder)
Add turmeric powder. Grind for few seconds. Store this powder in an airtight plastic container.
Tips:
A small cup can be used inorder to prepare fresh rasam powder every week.
1 cup of coriander seeds
half cup of toor dal
one fourth cup of chana dal
10-12 dried red chillies
little less than half cup of cumin seeds
peppercorns should be two third share of cumin seeds (i.e. less than one fourth cup)
2 tsps of turmeric powder
Method:
Grind all the above ingredients together in a mixer. (Consistency: fine powder)
Add turmeric powder. Grind for few seconds. Store this powder in an airtight plastic container.
Tips:
A small cup can be used inorder to prepare fresh rasam powder every week.
Pappu Urundi/Birakayai Chutney
Ingredients:
Birakayai 250 gms (appr 2)
half cup of Toor dal
2 dried red chillies
4 tsps of oil
1 tsp of salt
2 pinches of asafoetida, little water
Method:
Peel the outer dark green colour skin of Birakayai and cut it into round shaped pieces. Heat 2 tsps of oil. Fry toor dal and red chillies on sim. Fry till the dal turns into light brown. Keep it aside. In the same pan, heat again 2 tsps of oil. Add Birakayai pieces and add little water. Cook on medium high till the Birakayai pieces get shrinked. Grind the fried dal, red chillies and boiled birayakai pieces together. Grind till it becomes a fine paste. Add water while grinding only if very necessary. Also add salt and asafoetida. Grind for few seconds. Pappu urundi is ready to serve.
Tips:For Kara Chutney:
Use udad dal, mustard seeds, red chillies and plum sized tamarind. Fry the above ingredients except tamarind. Grind this with shrinked birakayai and add salt and hing. In a similar fashion, brinjal chutney can be prepared. For frying brinjals, refer brinjal gotjhu recipe.
Birakayai 250 gms (appr 2)
half cup of Toor dal
2 dried red chillies
4 tsps of oil
1 tsp of salt
2 pinches of asafoetida, little water
Method:
Peel the outer dark green colour skin of Birakayai and cut it into round shaped pieces. Heat 2 tsps of oil. Fry toor dal and red chillies on sim. Fry till the dal turns into light brown. Keep it aside. In the same pan, heat again 2 tsps of oil. Add Birakayai pieces and add little water. Cook on medium high till the Birakayai pieces get shrinked. Grind the fried dal, red chillies and boiled birayakai pieces together. Grind till it becomes a fine paste. Add water while grinding only if very necessary. Also add salt and asafoetida. Grind for few seconds. Pappu urundi is ready to serve.
Tips:For Kara Chutney:
Use udad dal, mustard seeds, red chillies and plum sized tamarind. Fry the above ingredients except tamarind. Grind this with shrinked birakayai and add salt and hing. In a similar fashion, brinjal chutney can be prepared. For frying brinjals, refer brinjal gotjhu recipe.
Friday, November 27, 2009
Dhokla with dosa/idli batter (Instant Dhokla)
Ingredients:
one and a half cup of idli/dosa batter
one and a half cup of gram flour (Besan)
one tsp of sugar
3/4th tsp of salt(since there is already salt in the batter)
3/4th tsp of chilly powder
2 pinches of asafoetida
2-3 green chillies and ginger pieces(Grate green chillies and ginger with a carrot grater)
half cup of curd
Little water for attaining dosa batter consistency
one tsp of oil for greasing
1/4th tsp of Baking soda
a pinch of turmeric powder
Method
Mix all the above ingredients except baking soda and turmeric powder. Keep it aside for 10-15 minutes. After keeping it aside for 10-15 minutes add baking soda and turmeric powder. Mix it well. Grease a plate with one tsp of oil.Any type of oil can be used. Plate which has it's edges raised above should be used.In a pressure cooker, add water. Place a steel shaped ring. Then place the plate above it. Add the batter. Close the cooker and steam cook for about 7-8 minutes.
For seasoning:
Oil 1-2 tsps
Mustard seeds 1 tsp
a few sprig of curry leaves
Do the seasoning. Add it to the steamed dhokla. Apply oil to a knife and cut into square shaped pieces. Instant dhokla is ready to serve.
Combination for this dish: Coconut Chutney/Coriander Chutney
Tips: If there is no idli/dosa batter, only gram flour can be used. Add veggies such as carrot, potato, cabbage, onion, green chillies, ginger to the gram flour and follow the same procedure as mentioned above.
one and a half cup of idli/dosa batter
one and a half cup of gram flour (Besan)
one tsp of sugar
3/4th tsp of salt(since there is already salt in the batter)
3/4th tsp of chilly powder
2 pinches of asafoetida
2-3 green chillies and ginger pieces(Grate green chillies and ginger with a carrot grater)
half cup of curd
Little water for attaining dosa batter consistency
one tsp of oil for greasing
1/4th tsp of Baking soda
a pinch of turmeric powder
Method
Mix all the above ingredients except baking soda and turmeric powder. Keep it aside for 10-15 minutes. After keeping it aside for 10-15 minutes add baking soda and turmeric powder. Mix it well. Grease a plate with one tsp of oil.Any type of oil can be used. Plate which has it's edges raised above should be used.In a pressure cooker, add water. Place a steel shaped ring. Then place the plate above it. Add the batter. Close the cooker and steam cook for about 7-8 minutes.
For seasoning:
Oil 1-2 tsps
Mustard seeds 1 tsp
a few sprig of curry leaves
Do the seasoning. Add it to the steamed dhokla. Apply oil to a knife and cut into square shaped pieces. Instant dhokla is ready to serve.
Combination for this dish: Coconut Chutney/Coriander Chutney
Tips: If there is no idli/dosa batter, only gram flour can be used. Add veggies such as carrot, potato, cabbage, onion, green chillies, ginger to the gram flour and follow the same procedure as mentioned above.
Chutney powder for idlis/dosas
Ingredients:
Chana dal 1/2 cup
Udad dal 1/2 cup
Mustard seeds 1/4th cup
2 tsps of refined oil
22-23 dry red chillies
one and a three fourth tsps of salt
two tsps of sugar
half tsp of asafoetida
Method:
Heat the oil. Add chana dal, udad dal and mustard seeds. Fry on sim till mustard seeds splutter and dals become light red.These ingredients should be cooked on sim.After heating the oil reduce the gas to sim.Also in the same oil fry red chillies on sim till the red chillies start swelling. Grind in a mixer together with salt, sugar and asafoetida. (Consistency: little coarse powder)
Chana dal 1/2 cup
Udad dal 1/2 cup
Mustard seeds 1/4th cup
2 tsps of refined oil
22-23 dry red chillies
one and a three fourth tsps of salt
two tsps of sugar
half tsp of asafoetida
Method:
Heat the oil. Add chana dal, udad dal and mustard seeds. Fry on sim till mustard seeds splutter and dals become light red.These ingredients should be cooked on sim.After heating the oil reduce the gas to sim.Also in the same oil fry red chillies on sim till the red chillies start swelling. Grind in a mixer together with salt, sugar and asafoetida. (Consistency: little coarse powder)
Adiresam
This dish is cooked only for fulfilling the ancestors.
Ingredients:
one cup of raw rice
one third of jaggery
one fourth cup of water
2 powdered cardamoms
Method:
Soak raw rice for half an hour. Wash the rice twice. Then drain the water completely.(Use a plate with holes for draining the water). Then grind in a mixer without adding water. (Consistency: fine powder). Then use a fine sieve as for this dish we need a very fine powder. Dissolve the jaggery in water on medium low flame.(Consistency: "getti pakku" which comes after "thekali pakku". Ref :Chakkarai Pongal recipe for details).Then add one Sambar spoon of pakku to this rava and mix well. Repeat these steps twice or thrice till it reaches Chapati dough consistency. The leftout pakku can be used for preparing payasam.In a plastic sheet apply ghee and then take a small ball of dough. Apply ghee to your fingers. Press evenly on all the sides and then deep fry.
Ingredients:
one cup of raw rice
one third of jaggery
one fourth cup of water
2 powdered cardamoms
Method:
Soak raw rice for half an hour. Wash the rice twice. Then drain the water completely.(Use a plate with holes for draining the water). Then grind in a mixer without adding water. (Consistency: fine powder). Then use a fine sieve as for this dish we need a very fine powder. Dissolve the jaggery in water on medium low flame.(Consistency: "getti pakku" which comes after "thekali pakku". Ref :Chakkarai Pongal recipe for details).Then add one Sambar spoon of pakku to this rava and mix well. Repeat these steps twice or thrice till it reaches Chapati dough consistency. The leftout pakku can be used for preparing payasam.In a plastic sheet apply ghee and then take a small ball of dough. Apply ghee to your fingers. Press evenly on all the sides and then deep fry.
Sugaya (combined with adiresam)
This dish is cooked only for fulfilling the ancestors.
Ingredients:
one tumbler rava (which remains on top of fine sieve. Ref the next adiresam recipe for preparation of this rava)
half tumbler of soaked udad dal (Soak for about an hour)
a pinch of salt
2 powdered cardamoms
one tumbler of coconut and it's half share jaggery (for puranam)
Method:
Drain the water from udad dal. Grind in a mixer. Add rava and grind together. (Consistency:like fine idli batter). Add a pinch of salt. For puranam in a kadai add coconut, jaggery and cardamom powder. Cook on a medium low flame till it becomes brownish in colour and gets accumulated on one side. Make small balls of puranam.
Trick: Place a puranam ball inside the batter (Consistency:dosa batter consistency
). Add batter from the sides on top of puranam and then deep fry. Do not roll the puranam in the batter. Keep the puranam ball fixed and then pour batter on top of it. Then deep fry.
If only Sugaya has to be prepared, soak together 1 tumbler of rice and half tumbler of udad dal.Then grind together. (Consistency: like dosa batter). Then follow the remaining steps mentioned above.
Ingredients:
one tumbler rava (which remains on top of fine sieve. Ref the next adiresam recipe for preparation of this rava)
half tumbler of soaked udad dal (Soak for about an hour)
a pinch of salt
2 powdered cardamoms
one tumbler of coconut and it's half share jaggery (for puranam)
Method:
Drain the water from udad dal. Grind in a mixer. Add rava and grind together. (Consistency:like fine idli batter). Add a pinch of salt. For puranam in a kadai add coconut, jaggery and cardamom powder. Cook on a medium low flame till it becomes brownish in colour and gets accumulated on one side. Make small balls of puranam.
Trick: Place a puranam ball inside the batter (Consistency:dosa batter consistency
). Add batter from the sides on top of puranam and then deep fry. Do not roll the puranam in the batter. Keep the puranam ball fixed and then pour batter on top of it. Then deep fry.
If only Sugaya has to be prepared, soak together 1 tumbler of rice and half tumbler of udad dal.Then grind together. (Consistency: like dosa batter). Then follow the remaining steps mentioned above.
Brinjal Gotjhu
Ingredients:
2-3 medium sized brinjals
one lime sized tamarind soaked in half cup of hot water
refined oil - 3 tsps + 3 tsps
two and a half tsps of tuvar dal
two and a half tsps of udad dal
one tsp of mustard seeds
8 dry red chillies
2 pinches of turmeric powder
one and one fourth tsp of salt
a pinch of asafoetida
Method:
Heat Oil . Remove stem (top green portion) of brinjal. Do not cut. Fry evenly on all sides till the colour changes on all the sides. Brinjal will become brownish in colour. Cook on sim and fry for 10 minutes for changing the colour of brinjal. Sometimes it might take more than 10 minutes. Press with the spatula to check whether the brinjal has been fried or not. Close with the lid if it has not been cooked. After it gets cooked, spatula can penetrate inside the brinjal.Heat about 3 tsps of oil.Add tuvar dal, udad dal, mustard seeds and red chillies. Extract a thick tamarind juice (just add water 2 times). Add turmeric powder and salt. Let it boil on a medium high flame. Add a pinch of asafoetida.Try to remove the skin of brinjal as much as possible and add 2 pinches of salt to brinjal pieces and smash well. Then add these pieces to the boiling mixture. Stir well and cook for about 5-7 minutes.If this mixture is too watery, add 2 tsps of rice flour dissolved in water to this mixture. If rice flour is not available, gram flour can be used.
2-3 medium sized brinjals
one lime sized tamarind soaked in half cup of hot water
refined oil - 3 tsps + 3 tsps
two and a half tsps of tuvar dal
two and a half tsps of udad dal
one tsp of mustard seeds
8 dry red chillies
2 pinches of turmeric powder
one and one fourth tsp of salt
a pinch of asafoetida
Method:
Heat Oil . Remove stem (top green portion) of brinjal. Do not cut. Fry evenly on all sides till the colour changes on all the sides. Brinjal will become brownish in colour. Cook on sim and fry for 10 minutes for changing the colour of brinjal. Sometimes it might take more than 10 minutes. Press with the spatula to check whether the brinjal has been fried or not. Close with the lid if it has not been cooked. After it gets cooked, spatula can penetrate inside the brinjal.Heat about 3 tsps of oil.Add tuvar dal, udad dal, mustard seeds and red chillies. Extract a thick tamarind juice (just add water 2 times). Add turmeric powder and salt. Let it boil on a medium high flame. Add a pinch of asafoetida.Try to remove the skin of brinjal as much as possible and add 2 pinches of salt to brinjal pieces and smash well. Then add these pieces to the boiling mixture. Stir well and cook for about 5-7 minutes.If this mixture is too watery, add 2 tsps of rice flour dissolved in water to this mixture. If rice flour is not available, gram flour can be used.
Rice Kozhukattai
Ingredients:
Raw RiGce 1 cup
Tuvar dal 1/4th cup
Two and a half cups of water
one and a half tsp of salt
Jeera 3/4th tsp
2 green chillies
one tsp of ginger pieces
2 tsps of Mustard seeds
3 tsps of udad dal
Cooking Oil 3 tbsps
Method
Soak tuvar dal for half an hour. Grind dry raw rice.Then use fine sieve.Drain some water from tuvar dal. Let some water remain in it. Grind this dal with cumin seeds (consistency: coarse). Also add little water while grinding. Heat the oil. Add mustard seeds, udad dal. After roasting them, add green chillies and ginger pieces and fry for a while. Add water and salt. When the water starts boiling add the dal mixture and stir well. Then add rice flour. While using fine sieve, take the flour which remains above. In other words coarse rice flour is to be used for this dish.Cook on medium high. Mix well. Add asafoetida. Stir for 3-4 minutes. Let this mixture cool down.
Next step is steam cooking. Either use idli plates or a vessel/plate which has many holes for steam cooking.Take water in a bowl. Transfer the contents of upma by removing from it's edges to a small steel plate. Dip your finger in water bowl and make small balls of upma and place them in the cooker with sufficient water on greased idli plate/hole plate or hole vessel. Steam cook for 7-8 minutes. U can also add tomato or onion pieces.
Combination for this dish:Coconut chutney/Brinjal Gotjhu
Raw RiGce 1 cup
Tuvar dal 1/4th cup
Two and a half cups of water
one and a half tsp of salt
Jeera 3/4th tsp
2 green chillies
one tsp of ginger pieces
2 tsps of Mustard seeds
3 tsps of udad dal
Cooking Oil 3 tbsps
Method
Soak tuvar dal for half an hour. Grind dry raw rice.Then use fine sieve.Drain some water from tuvar dal. Let some water remain in it. Grind this dal with cumin seeds (consistency: coarse). Also add little water while grinding. Heat the oil. Add mustard seeds, udad dal. After roasting them, add green chillies and ginger pieces and fry for a while. Add water and salt. When the water starts boiling add the dal mixture and stir well. Then add rice flour. While using fine sieve, take the flour which remains above. In other words coarse rice flour is to be used for this dish.Cook on medium high. Mix well. Add asafoetida. Stir for 3-4 minutes. Let this mixture cool down.
Next step is steam cooking. Either use idli plates or a vessel/plate which has many holes for steam cooking.Take water in a bowl. Transfer the contents of upma by removing from it's edges to a small steel plate. Dip your finger in water bowl and make small balls of upma and place them in the cooker with sufficient water on greased idli plate/hole plate or hole vessel. Steam cook for 7-8 minutes. U can also add tomato or onion pieces.
Combination for this dish:Coconut chutney/Brinjal Gotjhu
Kadalamaavu Payasam (Besan ki kheer)
This kheer gets ready within 5 minutes. This kheer has a rich texture and looks like Badaam kheer.
Ingredients:
1 Share Gram flour/Besan
3/4th Share Jaggery
one and a half share of boiled milk
Ghee for roasting Besan
Water for dissolving jaggery
Method:
Roast the Besan in ghee. Dissolve the jaggery in water. As soon as it dissolves mix gram flour and stir for few minutes (3 minutes sufficient for cooking jaggery). Switch off the gas. Add boiled milk before serving. U can also fry some dry fruits in ghee and add it to this kheer.
Ingredients:
1 Share Gram flour/Besan
3/4th Share Jaggery
one and a half share of boiled milk
Ghee for roasting Besan
Water for dissolving jaggery
Method:
Roast the Besan in ghee. Dissolve the jaggery in water. As soon as it dissolves mix gram flour and stir for few minutes (3 minutes sufficient for cooking jaggery). Switch off the gas. Add boiled milk before serving. U can also fry some dry fruits in ghee and add it to this kheer.
Monday, November 23, 2009
Tamarind Rice
Ingredients
Rice 1 cup
Water 2 cups
3 small lime sized tamarind combined together.
8 Red Chillies
2 tblspns of groundnuts
salt acc to taste (app 2.75 small tsps)
mustard seeds - 1/2 tsp
chana dal - 1 tsp
udad dal - 1 tsp
few sprig of curry leaves
half tsp of turmeric powder
Oil - 3 tblspns
half onion (chopped)
method of calculating salt: one lime sized tamarind = 3/4th tsp of salt)
Procedure:
Cook the rice with water and keep it aside. Soak tamarind in hot water for 10 minutes and extract the juice. Heat oil. Saute mustard seeds, chana dal, udad dal and curry leaves. Add the groundnuts and fry for a minute.Add onion and red chillies. Fry it. Add tamarind extract and then add turmeric powder.Add salt. Boil on medium low flame for 15-20 minutes till the raw smell disappers and the gravy becomes semi-solid. Finally mix with rice.
Rice 1 cup
Water 2 cups
3 small lime sized tamarind combined together.
8 Red Chillies
2 tblspns of groundnuts
salt acc to taste (app 2.75 small tsps)
mustard seeds - 1/2 tsp
chana dal - 1 tsp
udad dal - 1 tsp
few sprig of curry leaves
half tsp of turmeric powder
Oil - 3 tblspns
half onion (chopped)
method of calculating salt: one lime sized tamarind = 3/4th tsp of salt)
Procedure:
Cook the rice with water and keep it aside. Soak tamarind in hot water for 10 minutes and extract the juice. Heat oil. Saute mustard seeds, chana dal, udad dal and curry leaves. Add the groundnuts and fry for a minute.Add onion and red chillies. Fry it. Add tamarind extract and then add turmeric powder.Add salt. Boil on medium low flame for 15-20 minutes till the raw smell disappers and the gravy becomes semi-solid. Finally mix with rice.
Curd Rice
Ingredients
Oil - 2 tsps
6-8 small fine pieces of ginger
2 green chillies
few sprig of curry leaves
2 tsps of mustard seeds
half tsp of salt
half cup of rice
milk and curd in equal proportion
milk and curd 3 tblspns each
Procedure
Heat oil. Fry mustard seeds and then green chillies, ginger and curry leaves. Add milk and curd to the fried ingredients. Mix well. Add salt to rice. Mix all together well.
Oil - 2 tsps
6-8 small fine pieces of ginger
2 green chillies
few sprig of curry leaves
2 tsps of mustard seeds
half tsp of salt
half cup of rice
milk and curd in equal proportion
milk and curd 3 tblspns each
Procedure
Heat oil. Fry mustard seeds and then green chillies, ginger and curry leaves. Add milk and curd to the fried ingredients. Mix well. Add salt to rice. Mix all together well.
Brinjal and Banana Kootu
Ingredients:
2 raw bananas (If raw banana is not available, potatoes and guvar can be used as a substitute)
2 Brinjals
2-3 tumblers of water till the veggies get dipped inside
a pinch of turmeric powder
one small tumbler of coconut
2-3 Red Chillies
1/2 tsp of cumin seeds
little water for grinding
one and a half tsps of salt
one tblsp of curd (optional)
2 tsps of rice flour dissolved in water (optional)
For seasoning
Refined oil or Coconut oil - 2 tsps
udad dal - 2 tsps
Mustard seeds 1/2 tsp
a pinch of asafoetida
few sprig of curry leaves
Procedure
Boil the veggies in an open vessel with water and turmeric powder on a medium low flame. This can also be pressure cooked until one whistle and then simmer for 10 minutes.When the veggies become soft, simmer for few minutes and switch off the gas. Grind coconut, red chillies and salt. For sour taste, add one tblsp of curd to the ground mixture. This is optional. After adding this mixture to the veggies cook on med low flame for 2-3 minutes. Add salt and mix well.If it is watery add rice flour dissolved in water in the end for making a thick mixture.Do the seasoning and add it to the kootu.
2 raw bananas (If raw banana is not available, potatoes and guvar can be used as a substitute)
2 Brinjals
2-3 tumblers of water till the veggies get dipped inside
a pinch of turmeric powder
one small tumbler of coconut
2-3 Red Chillies
1/2 tsp of cumin seeds
little water for grinding
one and a half tsps of salt
one tblsp of curd (optional)
2 tsps of rice flour dissolved in water (optional)
For seasoning
Refined oil or Coconut oil - 2 tsps
udad dal - 2 tsps
Mustard seeds 1/2 tsp
a pinch of asafoetida
few sprig of curry leaves
Procedure
Boil the veggies in an open vessel with water and turmeric powder on a medium low flame. This can also be pressure cooked until one whistle and then simmer for 10 minutes.When the veggies become soft, simmer for few minutes and switch off the gas. Grind coconut, red chillies and salt. For sour taste, add one tblsp of curd to the ground mixture. This is optional. After adding this mixture to the veggies cook on med low flame for 2-3 minutes. Add salt and mix well.If it is watery add rice flour dissolved in water in the end for making a thick mixture.Do the seasoning and add it to the kootu.
Chakkarai Pongal
Ingredients
Jaggery (7-8 small square shaped cubes or 1 handful of jaggery)
1/4th cup of water,
one handful of rice
Moong dal should be 1/4th of rice
Water as required for boiling rice and dal
a bowl of water for checking the consistency
powdered cardamom
cashewnuts, kismis (optional)
Ghee 2-3 tsps
Coconut - 2 tblsps(optional)
Procedure
Add very little water (app 1/4th cup) for dissolving the jaggery. Boil rice and dal together in a pressure cooker until one whistle and simmer for 10 minutes. Even if water is more while pressure cooking, it doesn't matter.
Boil the dissolved jaggery mixture on med low for approximately 3 minutes. After a while foamy mixture is formed which is known as "thekali pandu pakku"
Take water in a bowl. Add the pakku in water. When it sticks to the edge, assemble with your fingers. If u are able to do that "getti pakku" is ready. Then switch off the gas and add boiled rice and dal, powdered cardamom. You can also add kismis and cashewnuts fried in ghee.
Also u can fry coconut in ghee and add it to the pongal. This is optional.
Jaggery (7-8 small square shaped cubes or 1 handful of jaggery)
1/4th cup of water,
one handful of rice
Moong dal should be 1/4th of rice
Water as required for boiling rice and dal
a bowl of water for checking the consistency
powdered cardamom
cashewnuts, kismis (optional)
Ghee 2-3 tsps
Coconut - 2 tblsps(optional)
Procedure
Add very little water (app 1/4th cup) for dissolving the jaggery. Boil rice and dal together in a pressure cooker until one whistle and simmer for 10 minutes. Even if water is more while pressure cooking, it doesn't matter.
Boil the dissolved jaggery mixture on med low for approximately 3 minutes. After a while foamy mixture is formed which is known as "thekali pandu pakku"
Take water in a bowl. Add the pakku in water. When it sticks to the edge, assemble with your fingers. If u are able to do that "getti pakku" is ready. Then switch off the gas and add boiled rice and dal, powdered cardamom. You can also add kismis and cashewnuts fried in ghee.
Also u can fry coconut in ghee and add it to the pongal. This is optional.
Coconut Rice
Ingredients:
Oil 4 tsps
udad dal 2 tsp
Mustard seeds 2 tsp
4 Red Chillies
Chana dal 4 tsp
1 full tumbler of coconut
a pinch of asafoetida
few sprig of curry leaves
Cashewnuts and groundnuts can also be added
3/4th tsp of salt for 3/4th cup of rice
Method.
Cook rice separately. Let it cool. Heat oil. Add udad dal, mustard seeds, red chillies, chana dal. After mustard seeds splutter add curry leaves. Then add coconut and mix well. Fry for a while. Add asafoetida.When the smell starts coming,turn off the gas. The mixture turns brownish in colour. Mix with rice.
Oil 4 tsps
udad dal 2 tsp
Mustard seeds 2 tsp
4 Red Chillies
Chana dal 4 tsp
1 full tumbler of coconut
a pinch of asafoetida
few sprig of curry leaves
Cashewnuts and groundnuts can also be added
3/4th tsp of salt for 3/4th cup of rice
Method.
Cook rice separately. Let it cool. Heat oil. Add udad dal, mustard seeds, red chillies, chana dal. After mustard seeds splutter add curry leaves. Then add coconut and mix well. Fry for a while. Add asafoetida.When the smell starts coming,turn off the gas. The mixture turns brownish in colour. Mix with rice.
Vegetable Salad
Ingredients:
1 Cucumber
1 Carrot
1 Onion
1 Tomato
salt, pepper powder, pudina chutney, finely chopped coriander leaves, lemon juice for sprinkling
Procedure:
Chop cucumber, carrot, onion and tomato into round shaped pieces. First arrange cucumber. Sprinkle the above mentioned ingredients in the same order. Then arrange carrot pieces. Sprinkle in the same above mentioned order. Then arrange onion pieces, sprinkle, Then arrange tomato pieces and sprinkle.
1 Cucumber
1 Carrot
1 Onion
1 Tomato
salt, pepper powder, pudina chutney, finely chopped coriander leaves, lemon juice for sprinkling
Procedure:
Chop cucumber, carrot, onion and tomato into round shaped pieces. First arrange cucumber. Sprinkle the above mentioned ingredients in the same order. Then arrange carrot pieces. Sprinkle in the same above mentioned order. Then arrange onion pieces, sprinkle, Then arrange tomato pieces and sprinkle.
Beetroot Curry
Ingredients
3 small medium sized beetroots
a few sprig of curry leaves
Grated coconut - 2 or 3 tablespoons
half tsp of chilly powder
1/4 th tsp of salt
a pinch of asafoetida
2-3 tsps of oil
2 tsps of mustard seeds
Procedure
Wash the beetroots. Peel the skin. Cut it into square shaped pieces. Pressure cook until one whiste with very little water. Drain excess water. Heat the oil. Allow the mustard seeds to splutter. Add curry leaves. Add beetroot, chilly powder and salt, asafoetida. Cook for few minutes. Garnish with grated coconut.
3 small medium sized beetroots
a few sprig of curry leaves
Grated coconut - 2 or 3 tablespoons
half tsp of chilly powder
1/4 th tsp of salt
a pinch of asafoetida
2-3 tsps of oil
2 tsps of mustard seeds
Procedure
Wash the beetroots. Peel the skin. Cut it into square shaped pieces. Pressure cook until one whiste with very little water. Drain excess water. Heat the oil. Allow the mustard seeds to splutter. Add curry leaves. Add beetroot, chilly powder and salt, asafoetida. Cook for few minutes. Garnish with grated coconut.
Green beans curry (without sprouts)
Ingredients
Green beans 300 or 400 grams
Grated coconut - 2 or 3 tblsp
Oil - 2 to 3 tsps
2 tsps of mustard seeds
half tsp of chilli powder
1/4th tsp of salt
a pinch of asafoetida
Procedure:
Soak the green beans overnight. Next day drain the water. Pressure cook with very little water until one whistle. Heat the oil. Splutter mustard seeds. Add green beans. Add chilly powder, salt and asafoetida, Cook for few minutes. Garnish with coconut. Mix well. Remove from fire.
Green beans 300 or 400 grams
Grated coconut - 2 or 3 tblsp
Oil - 2 to 3 tsps
2 tsps of mustard seeds
half tsp of chilli powder
1/4th tsp of salt
a pinch of asafoetida
Procedure:
Soak the green beans overnight. Next day drain the water. Pressure cook with very little water until one whistle. Heat the oil. Splutter mustard seeds. Add green beans. Add chilly powder, salt and asafoetida, Cook for few minutes. Garnish with coconut. Mix well. Remove from fire.
Roasted Sooran ki sabzi (Yam curry)
Ingredients:
Yam - 500 gms
half tsp of chilli powder
1/4th tsp of salt
a pinch of asafoetida
Oil -2-3 tablespoons
2 tsp of mustard seeds
Procedure:
Peel the skin of yam. Cut into square shaped pieces. Wash and drain. Keep in a pressure cooker for one whistle. Use very little water while pressure cooking. Drain the water. Heat the oil. Add mustard seeds. After it splutters, mix yam pieces with chilly powder and salt. Mix well. Yam pieces will become oily. Cook on medium high for 10 minutes. Oil will get absorbed. Then switch off the gas.
Yam - 500 gms
half tsp of chilli powder
1/4th tsp of salt
a pinch of asafoetida
Oil -2-3 tablespoons
2 tsp of mustard seeds
Procedure:
Peel the skin of yam. Cut into square shaped pieces. Wash and drain. Keep in a pressure cooker for one whistle. Use very little water while pressure cooking. Drain the water. Heat the oil. Add mustard seeds. After it splutters, mix yam pieces with chilly powder and salt. Mix well. Yam pieces will become oily. Cook on medium high for 10 minutes. Oil will get absorbed. Then switch off the gas.
Spinach with moong dal
Ingredients
Spinach - 300 or 400 grams
Moong dal- 1/4th or 1/2 cup
one and a half tsps of rasam powder
1/4th tsp of salt (For leafy vegetables, less salt is used)
2-3 tsps of mustard seeds
2-3 tsps of oil
a pinch of asafoetida
a pinch of turmeric powder
Method:
Pressure cook the moong dal until one whistle and cook on sim for 10 minutes with a pinch of turmeric powder. Dal gets cooked faster and becomes very soft by this method. Cut the spinach leaves. Wash thoroughly. In a kadai,add water. Add spinach leaves.Cook on medium high for 10 minutes. Spinach leaves will start shrinking. Add the cooked dal, rasam powder, salt and asafoetida and cook for few minutes. Then remove from fire. Then do the seasoning with oil and mustard seeds and add it to curry.
Spinach - 300 or 400 grams
Moong dal- 1/4th or 1/2 cup
one and a half tsps of rasam powder
1/4th tsp of salt (For leafy vegetables, less salt is used)
2-3 tsps of mustard seeds
2-3 tsps of oil
a pinch of asafoetida
a pinch of turmeric powder
Method:
Pressure cook the moong dal until one whistle and cook on sim for 10 minutes with a pinch of turmeric powder. Dal gets cooked faster and becomes very soft by this method. Cut the spinach leaves. Wash thoroughly. In a kadai,add water. Add spinach leaves.Cook on medium high for 10 minutes. Spinach leaves will start shrinking. Add the cooked dal, rasam powder, salt and asafoetida and cook for few minutes. Then remove from fire. Then do the seasoning with oil and mustard seeds and add it to curry.
a small tip for pressure cooking dal
When dal is pressure cooked, add some ghee so that the dal does not come out while cooking.
Brinjal Sandwich
Ingredients:
one tsp of oil
Fry 2 red chillies, 2 tsps of coriander seeds and 1 tsp of cumin seeds and 2 tsps of chana dal and 2 tsps of udad dal. Powder it.
Fry half or one capsicum (8-10 small pieces and half or one onion (8-10 small pieces) in 2 tsps of oil for 1-2 minutes. Take 2 brinjals. Cut and put them in water for half an hour. Then heat 2 tsps of oil. Add a pinch of turmeric powder, a pinch of chilli powder, little water and brinjal and fry for 10 minutes on med low flame. Add masala powder and salt in the end and cook further for 4-5 minutes and turn off the gas.Take 2 tsps of oil. Heat and add the ground capsicum and onion and fry for 5-6 minutes on medium low flame. In the meanwhile, toast the bread pieces on both the sides. Apply green chutney, brinjal paste and squeeze out the lime juice. Brinjal sandwich is ready to serve.
one tsp of oil
Fry 2 red chillies, 2 tsps of coriander seeds and 1 tsp of cumin seeds and 2 tsps of chana dal and 2 tsps of udad dal. Powder it.
Fry half or one capsicum (8-10 small pieces and half or one onion (8-10 small pieces) in 2 tsps of oil for 1-2 minutes. Take 2 brinjals. Cut and put them in water for half an hour. Then heat 2 tsps of oil. Add a pinch of turmeric powder, a pinch of chilli powder, little water and brinjal and fry for 10 minutes on med low flame. Add masala powder and salt in the end and cook further for 4-5 minutes and turn off the gas.Take 2 tsps of oil. Heat and add the ground capsicum and onion and fry for 5-6 minutes on medium low flame. In the meanwhile, toast the bread pieces on both the sides. Apply green chutney, brinjal paste and squeeze out the lime juice. Brinjal sandwich is ready to serve.
Vathal Kulambu method 2
Soak a lemon sized tamarind for half an hour and extract thick juice (approximately 2 and a half cups of water). Pour 2 tsps of gingelly oil and heat it. Add 1 tsp of mustard seeds. When it splutters add 2 tbsp of bengal gram dal, few sprig of curry leaves, a small pinch of asafoetida and 5 red chillies. Fry them on slow fire for a few minutes. Pour the tamarind extract with enough salt, 1 tsp of turmeric powder and 2 tsps of sambar powder. Mix well and the let the kuzhambu simmer for few minutes until the desired consistency.
Vathal Kulambu method 1
Ingredients
4 tsps of coriander seeds
2 tsps of chana dal
2 tsps of udad dal
4 red chillies
1 tsp of pepper corns
2 tsps of mustard seeds
one and a half tsps of salt
a few sprig of curry leaves
coconut and garlic are optional
2 tsps of refined oil
2 tsps of gingelly oil
a pinch of asafoetida
For seasoning
2 tsps of oil and 1 tsp of mustard seeds
Procedure
Heat the refined oil. Add coriander seeds, chana dal, udad dal, red chillies and mustard seeds. When mustard seeds stop spluttering, add peppercorns. Mix well and switch off the gas. At this point optional ingredients can be added. Let the mixture cool down. In the meanwhile. soak tamarind in water for half an hour. Grind the fried ingredients with little water. Extract the tamarind juice and add fried lady's finger to it. Let it boil for 10 minutes. Then add the fried paste. Simmer for 5 minutes. After simmering add salt, curry leaves, 2 tsps of gingelly oil, asafoetida
Then do the seasoning with oil and mustard seeds. Add this seasoning to the vathal kulambu. Seasoning is optional.
4 tsps of coriander seeds
2 tsps of chana dal
2 tsps of udad dal
4 red chillies
1 tsp of pepper corns
2 tsps of mustard seeds
one and a half tsps of salt
a few sprig of curry leaves
coconut and garlic are optional
2 tsps of refined oil
2 tsps of gingelly oil
a pinch of asafoetida
For seasoning
2 tsps of oil and 1 tsp of mustard seeds
Procedure
Heat the refined oil. Add coriander seeds, chana dal, udad dal, red chillies and mustard seeds. When mustard seeds stop spluttering, add peppercorns. Mix well and switch off the gas. At this point optional ingredients can be added. Let the mixture cool down. In the meanwhile. soak tamarind in water for half an hour. Grind the fried ingredients with little water. Extract the tamarind juice and add fried lady's finger to it. Let it boil for 10 minutes. Then add the fried paste. Simmer for 5 minutes. After simmering add salt, curry leaves, 2 tsps of gingelly oil, asafoetida
Then do the seasoning with oil and mustard seeds. Add this seasoning to the vathal kulambu. Seasoning is optional.
Mango Pickle
one raw mango
one pinch of roasted and powdered fenugreek seeds
2 tsps of chilli powder
one and a half tsp of salt
3-4 tblsp of sesame oil
mustard seeds -1 tsp
Procedure
Glass jars should be used for preparing pickles. Vessels used for preparing pickles should be dry. It should not contain any moisture content otherwise pickle will get spoiled. After washing the mango, dry it.
Heat oil. Add mustard seeds. Let it splutter.When it splutters, turn off the gas and fry the chilly powder in oil. In the meanwhile, cut the mango and add salt to it. Then add the seasoning to it and add the fenugreek powder. Mix well.
Mango pickle should be preferably kept aside for a day to retain moisture. It can then be refrigerated.
Shelf life: 5 to 7 days
one pinch of roasted and powdered fenugreek seeds
2 tsps of chilli powder
one and a half tsp of salt
3-4 tblsp of sesame oil
mustard seeds -1 tsp
Procedure
Glass jars should be used for preparing pickles. Vessels used for preparing pickles should be dry. It should not contain any moisture content otherwise pickle will get spoiled. After washing the mango, dry it.
Heat oil. Add mustard seeds. Let it splutter.When it splutters, turn off the gas and fry the chilly powder in oil. In the meanwhile, cut the mango and add salt to it. Then add the seasoning to it and add the fenugreek powder. Mix well.
Mango pickle should be preferably kept aside for a day to retain moisture. It can then be refrigerated.
Shelf life: 5 to 7 days
Aviyal
Ingredients:
3 cups of Mixed Veggies
Beans 8
Carrot 1 medium sized
2 small brinjals
1 raw banana
1 potato
1 pumpkin small piece/ 1 yam small piece
a few sprig of curry leaves
half cup of curd
1/2 tsp of turmeric powder
salt to taste (start with 1/2 tsp)
coconut oil 3 tsps
For Grinding : Coconut - 1/2 cup, cumin seeds 1/2 tsp, Green chillies 3 or according to taste, pepper 1/4th tsp
Procedure:
Cut veggies like French fries or little finger shaped. Add half cup of water, curry leaves and drumstick. Cook for 2 minutes after closing the lid. Add all the other veggies and cook on a medium flame till all the veggies are cooked.Do not add much water.
Add the ground paste. Cook for 2-3 minutes. Reduce the heat. Beat the curd and then add it. Add coconut oil and a few curry leaves.
Important points:
Do not overcook. Do not add more water for cooking the veggies. Do not cook for a long time after adding the curd. Do not add more water while grinding the paste.
3 cups of Mixed Veggies
Beans 8
Carrot 1 medium sized
2 small brinjals
1 raw banana
1 potato
1 pumpkin small piece/ 1 yam small piece
a few sprig of curry leaves
half cup of curd
1/2 tsp of turmeric powder
salt to taste (start with 1/2 tsp)
coconut oil 3 tsps
For Grinding : Coconut - 1/2 cup, cumin seeds 1/2 tsp, Green chillies 3 or according to taste, pepper 1/4th tsp
Procedure:
Cut veggies like French fries or little finger shaped. Add half cup of water, curry leaves and drumstick. Cook for 2 minutes after closing the lid. Add all the other veggies and cook on a medium flame till all the veggies are cooked.Do not add much water.
Add the ground paste. Cook for 2-3 minutes. Reduce the heat. Beat the curd and then add it. Add coconut oil and a few curry leaves.
Important points:
Do not overcook. Do not add more water for cooking the veggies. Do not cook for a long time after adding the curd. Do not add more water while grinding the paste.
Basic Onion Tomato Gravy
This gravy can be used in dal, pav bhaji and instant biryani and can be mixed with rice.Add cauliflower, potato and peas (boiled) to make an instant pav bhaji with spice powders and salt. Chop the onions into fine pieces. Chop the tomatoes.
Proportion: Let the qty of tomatoes be more than the onion.
Add little bit of ginger and green chilly (according to taste) Do not use more
Run this gravy in a blender. If u run it in a chutney jar or the batter jar, tomato juice will spill out. So use a blender or without grinding use directly. This gravy has unlimited uses.
Cooking time: 4-5 minutes on medium sim.Gravy becomes bright red. It changes colour. Oil separates from the gravy.
Proportion: Let the qty of tomatoes be more than the onion.
Add little bit of ginger and green chilly (according to taste) Do not use more
Run this gravy in a blender. If u run it in a chutney jar or the batter jar, tomato juice will spill out. So use a blender or without grinding use directly. This gravy has unlimited uses.
Cooking time: 4-5 minutes on medium sim.Gravy becomes bright red. It changes colour. Oil separates from the gravy.
Kottu Parotha
Ingredients
7 small to medium size chapatis
Grated Cabbage - 2 cups
3 cloves
1-2 tsp of cumin seeds
1/2 tsp of turmeric powder
Oil - 2 tbsp
Onions -2
Tomato - 1
1 tsp of chilli powder
1/2 tsp of salt
Water (according to requirement)
Procedure:
Prepare Chapatis. Break it into pieces. Heat oil. Add cloves, cumin seeds. Allow it to splutter. Add onions and fry for 2-3 minutes. Add tomato, cabbage and water. Add turmeric powder. Let it boil for 5-7 minutes on medium flame. Add Chapati pieces. Cook on sim for 5 minutes.
7 small to medium size chapatis
Grated Cabbage - 2 cups
3 cloves
1-2 tsp of cumin seeds
1/2 tsp of turmeric powder
Oil - 2 tbsp
Onions -2
Tomato - 1
1 tsp of chilli powder
1/2 tsp of salt
Water (according to requirement)
Procedure:
Prepare Chapatis. Break it into pieces. Heat oil. Add cloves, cumin seeds. Allow it to splutter. Add onions and fry for 2-3 minutes. Add tomato, cabbage and water. Add turmeric powder. Let it boil for 5-7 minutes on medium flame. Add Chapati pieces. Cook on sim for 5 minutes.
Monday, November 16, 2009
Carrot Halwa
Ingredients
7-8 Cashewnuts
a pinch of cardamom powder
Ghee 3 tbsp
Separate ghee for frying cashewnuts
Shredded Carrots - 2 cups
Boiled milk - 2 cups
Sugar - 1/4th cup
Method
Heat ghee. Add shredded carrots. Cook for 5 minutes. Boil the milk separately. Add milk to the carrots. It takes 7 minutes to absorb separately. Season the cashewnuts. Add sugar. It takes 4-5 minutes for absorbing. Garnish it.
7-8 Cashewnuts
a pinch of cardamom powder
Ghee 3 tbsp
Separate ghee for frying cashewnuts
Shredded Carrots - 2 cups
Boiled milk - 2 cups
Sugar - 1/4th cup
Method
Heat ghee. Add shredded carrots. Cook for 5 minutes. Boil the milk separately. Add milk to the carrots. It takes 7 minutes to absorb separately. Season the cashewnuts. Add sugar. It takes 4-5 minutes for absorbing. Garnish it.
Kadamba Sambar
Ingredients
coriander seeds - 1 tbsp
chana dal- 1 tbsp
fenugreek seeds - 1/2 tbsp
a pinch of asafoetida
Rice - 1 cup
toor dal - 1/2 cup
pumpkin - one small piece
one potato
2 brinjals
2 sweet potatoes
5 flat beans
10 french beans
one carrot
one small lemon sized tamarind
5 red chillies
salt to taste (app one a half tsps)
2 tsps of sambar powder
Method
Cook the rice slightly sticky. Pressure cook toor dal and all the veggies. Soak tamarind and extract juice. Fry coriander seeds, chana dal, red chillies, menthulu and add hing in little oil and powder it. Boil the tamarind juice .Add ground powder, salt , sambar powder. Lastly add all cooked veggies and boil for 5 minutes. Mix this sambar with ghee and rice.
coriander seeds - 1 tbsp
chana dal- 1 tbsp
fenugreek seeds - 1/2 tbsp
a pinch of asafoetida
Rice - 1 cup
toor dal - 1/2 cup
pumpkin - one small piece
one potato
2 brinjals
2 sweet potatoes
5 flat beans
10 french beans
one carrot
one small lemon sized tamarind
5 red chillies
salt to taste (app one a half tsps)
2 tsps of sambar powder
Method
Cook the rice slightly sticky. Pressure cook toor dal and all the veggies. Soak tamarind and extract juice. Fry coriander seeds, chana dal, red chillies, menthulu and add hing in little oil and powder it. Boil the tamarind juice .Add ground powder, salt , sambar powder. Lastly add all cooked veggies and boil for 5 minutes. Mix this sambar with ghee and rice.
Sunday, November 15, 2009
Bajji flour
INGREDIENTS
Besan- 3 tbsps
one third tsp of chilli powder
a pinch of baking soda
Rice - one tblsp for one cup of besan
salt - one tsp for one cup of besan
water - 3/4th cup for one cup of besan
Oil for deep frying
Method
Mix all the above ingredients and deep fry.
Besan- 3 tbsps
one third tsp of chilli powder
a pinch of baking soda
Rice - one tblsp for one cup of besan
salt - one tsp for one cup of besan
water - 3/4th cup for one cup of besan
Oil for deep frying
Method
Mix all the above ingredients and deep fry.
Paruppu Usli
Ingredients
1/4th kg Beans
half cup of tuvar dal
half cup of chana dal
2-3 red chillies
4 tbsp of oil
one tsp of rai
salt to taste
a pinch of hing
Method
Cut the beans into small pieces and cook them. Cooked beans should be dry. (no water at all). Meanwhile soak the dals and red chillies for about an hour. Grind them coarsely. Heat the oil. Add mustard seeds, ground dal paste, salt, hing. Roast well on a medium low flame till the colour changes for 5-7 minutes. Add the cooked beans and mix well.
Tips Soak toor dal and chana dal for about an hour. Drain water completely. Grind with red chillies, salt and hing. Grease the idli plates with oil and steam in a pressure cooker for ten minutes. Then after cooling, crumble by hand.
1/4th kg Beans
half cup of tuvar dal
half cup of chana dal
2-3 red chillies
4 tbsp of oil
one tsp of rai
salt to taste
a pinch of hing
Method
Cut the beans into small pieces and cook them. Cooked beans should be dry. (no water at all). Meanwhile soak the dals and red chillies for about an hour. Grind them coarsely. Heat the oil. Add mustard seeds, ground dal paste, salt, hing. Roast well on a medium low flame till the colour changes for 5-7 minutes. Add the cooked beans and mix well.
Tips Soak toor dal and chana dal for about an hour. Drain water completely. Grind with red chillies, salt and hing. Grease the idli plates with oil and steam in a pressure cooker for ten minutes. Then after cooling, crumble by hand.
Cabbage Salad
Ingredients
2 cups of Cabbage (chopped)
2 tablespoon of roasted and powdered peanuts
half cup of grated coconut
one tsp veg oil
2 green chillies (small_
Ginger one small piece
1/4th tsp of turmeric powder
2 tsps of iime juice
salt to taste
Method
Mix chopped cabbage, grated coconut, peanut powder and lemon juice.
Heat oil. Put in small pieces of chillies, ginger and turmeric (can skip this step)
Mix the seasoning just before serving. Add salt to taste.
2 cups of Cabbage (chopped)
2 tablespoon of roasted and powdered peanuts
half cup of grated coconut
one tsp veg oil
2 green chillies (small_
Ginger one small piece
1/4th tsp of turmeric powder
2 tsps of iime juice
salt to taste
Method
Mix chopped cabbage, grated coconut, peanut powder and lemon juice.
Heat oil. Put in small pieces of chillies, ginger and turmeric (can skip this step)
Mix the seasoning just before serving. Add salt to taste.
Ompodi
Ingredients:
Gram flour or Besan - 3 cups
Rice flour - 3 tablespoons
Chilli powder - 2 round plastic teaspoons
salt - 2 small teaspoons
Water - one and a half cups
Oil for deep frying
Method
Mix all the ingredients. Heat the oil and deep fry
Gram flour or Besan - 3 cups
Rice flour - 3 tablespoons
Chilli powder - 2 round plastic teaspoons
salt - 2 small teaspoons
Water - one and a half cups
Oil for deep frying
Method
Mix all the ingredients. Heat the oil and deep fry
Preparing yoghurt at home
Ingredients:
Milk
one tablespoon of curd
Method
Bring the milk to a boil. Let it cool down. I allow the milk to cool down for about 35 minutes. Milk should not be hot while adding curd as the bacteria will die. It should be lukewarm. After the milk becomes lukewarm add one tablespoon of curd. Keep it outside for 8 hours. Then refrigerate the curd. Any qty of milk one tablespoon of milk is sufficient to form curd
shelf life: a week or two
Milk
one tablespoon of curd
Method
Bring the milk to a boil. Let it cool down. I allow the milk to cool down for about 35 minutes. Milk should not be hot while adding curd as the bacteria will die. It should be lukewarm. After the milk becomes lukewarm add one tablespoon of curd. Keep it outside for 8 hours. Then refrigerate the curd. Any qty of milk one tablespoon of milk is sufficient to form curd
shelf life: a week or two
Watermelon juice
Ingredients:
Watermelon pieces 3 cups
Sugar 1/2 cup
Ginger one piece
Peppercorns 3-4
Method
Blend and serve with ice. Serve immediately.
Watermelon pieces 3 cups
Sugar 1/2 cup
Ginger one piece
Peppercorns 3-4
Method
Blend and serve with ice. Serve immediately.
Raita
Ingredients:
one cucumber
one boiled carrot(while using carrot and peas in salad boil with water on low heat for about 5 minutes till they are cooked but firm)
one onion
one and a half cup of curd
half tsp salt
half tsp sugar
2-3 coriander leaves
Method
Mix all the above ingredients.
one cucumber
one boiled carrot(while using carrot and peas in salad boil with water on low heat for about 5 minutes till they are cooked but firm)
one onion
one and a half cup of curd
half tsp salt
half tsp sugar
2-3 coriander leaves
Method
Mix all the above ingredients.
Mixed Vegetable Salad
iNGREDIENTS
One Cucumber
One Carrot
One Onion
a handful of boiled peanuts
Few strands of coriander leaves
half tablespoon of lime juice or one tomato
For dressing
Coconut - one tablespoon
Green chillies - 2
Salt to taste
Method
Chop cucumber,carrot, onion and coriander finely. Prepare dressing by grinding the mentioned ingredients in a mixer.Lastly mix all the ingredients.
One Cucumber
One Carrot
One Onion
a handful of boiled peanuts
Few strands of coriander leaves
half tablespoon of lime juice or one tomato
For dressing
Coconut - one tablespoon
Green chillies - 2
Salt to taste
Method
Chop cucumber,carrot, onion and coriander finely. Prepare dressing by grinding the mentioned ingredients in a mixer.Lastly mix all the ingredients.
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