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.
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