Jan 27, 2009

Karuveppalai Kulambu


Ingredients Needed :
  • Curry leaves - a handful
  • Toor dhall - 2 tbsp.
  • Gram dhall - 2 tbsp.
  • Red Chillies - 5
  • Pepper - 2 tsp.
  • Grated Coconut - 2 tbsp.
  • Tamarind - Lemon size
  • Turmeric powder - 1/2 tsp.
  • Hing powder - little
  • Mustard seeds - 1/2 tsp.
  • Methi seeds - 1/2 tsp.
  • Oil - 2 tbsp.
  • Salt - little
Method :

Soak tamarind in water and take juice and keep it aside..In a kadai add 1 tsp. oil and fry toor dhall +Gram dhall +Pepper +red chilli once fried keep it aside. Now add Curry leaves + grated coconut and fry for a while ,Once cooled grind all the above in step 2 and step 3 to fine powder and keep it ready. Add oil in the kadai and temper it with mustard seeds + methi seeds add hing powder + Tamarind juice + salt + turmeric powder, once it starts to boil add grounded powder and add water as per required consistency..and allow it to boil in a medium flame..and stir well , now and then..till it gets thick.

    Jan 20, 2009

    Thavala Adai



    Ingredients needed :
    • Raw Rice 
    • Par Boiled Rice (Idly rice) 
    • Toor Dhal
    • Channa Dhal
    • Whole Pepper - little
    • Jeera - little
    • Dry red chilli - 2 to 3
    • Coconut - 1/2 grated
    • Mustsrd seeds - 1/4 tsp.
    • curry leaves - one string
    • Hing powder
    • salt
    • Water - 3 1/2 cups for 1 1/2 cups of rava
    • Oil
    Method :

            Dry grind raw rice + par boiled rice + toor dhal + channa dhal like rava consistency .. Grate Coconut and set aside ..grind dried red chilies + jeera + pepper into a powder. 

           Heat oil in a kadai and season it with mustard + curry leaves + hing powder  and add 31/2 cups of water. Once the water starts boiling add salt + grounded powder + grated coconut+ salt and add 1 1/2 cup of grounded rice and dhal rava  and cook like upma in a medium heat

    once it is ready allow it cool well , and then take little upma, flatten it like cutlets , heat the Tawa and add little oil and place the cutlets and fry on both the sides.
    serve hot with chutney.

    Jan 19, 2009

    Aviyal


    Ingredients needed :
    • Mixed vegetables (Potato,Brinjal,Capsicum,Beans,Drumstick,Cucumber,White pumpkin,vazhakkai,peas)
    • Grated Coconut - 1 cup
    • Green Chillies - 2 or 3
    • Ginger - small piece
    • curd - 2 tsp.
    • coriander leaves
    • Curry leaves.
    • dried red chilli - 1 or 2
    • Mustard seeds - 1/4 tsp.
    • Urid dhall - 1/4 tsp.
    • Channa dhall - 1/4 tsp.
    • Jeera - 1/4 tsp.
    • Hing powder
    Method
      
    Cut all the vegetables in length wise and Pressure cook all vegetables by adding required salt till done..(leave one whistle) meanwhile grind grated coconut + Chillies + jeera + salt (little) coriander leaves into a thick paste. Once the cooked vegetables are ready add this grinded paste and little curd into it and allow it to boil for few more mins. Once it is ready , season it with mustard seeds + jeera + urid dhall + channa dhall + curry leaves + dried red chillies

      Note : 

      U can either prepare it in thick or slightly watery...and can have it with rice and also best to go with Adai.

      Vazhakkai curry

      Ingredients needed :
      1. Vazhakkai
      2. Chilli powder
      3. Hing powder
      4. Jeera powder
      5. Dhaniya powder
      6. Salt
      7. Oil
      Method :

      Peel the skin and cut the vazhakkai in round thin slices and drop all the pieces in a bowl of water , to avoid vazhakkai becoming black in colour , in a seperate bowl mix salt + chilli powder + jeera powder + dhaniya powder + hing + one tbsp. oil + little water and mix well everything and make it like a paste...now drain the water fully and drop all the vazhakkai pieces in this mixture and set aside for few mins. Heat the tawa and place each pieces seperately and fry it on both the sides by adding little oil.
        spicy Vazhakkai curry is ready.

        Jan 18, 2009

        Indian Bread dumplings




        Ingredients needed :
        • Bread - 6 slices
        • Onion - 1
        • Coriander leaves - 1/4 bunch
        • Oil for deep frying
        For batter :
        • Gram flour
        • Corn flour (little)
        • Salt
        • Chilli powder
        Method : 

        Chop onions and coriander finely and keep it ready. In a bowl mix gram flour+ cornflour +salt +chilli powder and mix well with water (like bhajji batter) take 1/2 bread slice and dip it in water on both sides for a second and squeeze well take onions and coriander and keep it in the middle and shape it like a ball firmly. Heat a kadai add oil for deep frying ,once it is hot ,now dip the bread balls in the batter and deep fry it. repeat it for the rest of bread slices...
          Indian bread dumplings is ready.

          Jan 17, 2009

          Arachhuvita Morkulambu


          Ingredients needed :
          • Any of these Vegetable (Lady's finger , White Pumpkin , brinjal)
          • Thick Butter milk - 2 cup
          • salt
          • Hing powder
          • coriander leaves
          For Grinding :
          • Urad dhall - 1/2 tsp.
          • Channa dhall - 1/2 tsp.
          • Rice - 3/4 tsp.
          • Grated coconut - 4 tsp.
          • Dhaniya seeds - 1/2 tsp.
          • Methi seeds - 1/4 tsp.
          • Jeera - 1/2 tsp.
          • Dry Red chillies - 2 0r 3
          For Seasoning :
          • Mustard seeds
          • Curry leaves - one string
          • Jeera - 1/4 tsp.
          Method :

          If using White pumpkin ,cut it into pieces and boil it with little water and salt.and once boiled drain the excess water and keep it aside. Roast all the above ingredients for grinding and allow it to cool and grind it coarsely.

          Mix butter milk + salt + grinded paste and add water as per the quantity reqd.
          Check for salt ,and keep it in gas and allow it to boil in medium flame. kulambu will raise above in thick foamy form.(not less than 5 mins. needed) Switch off the gas..do not stirr the kulambu...leave it aside for few mins. and season it with the above ingredients,and garnish with coriander leaves.
          Note :

          It is always better to prepare this kulambu say 20 mins. before having
          lunch.

          Steamed Ulundu Vada Masala Fry



          Ingredients Needed :
          • Urid dhall - 1 cup
          • Salt
          • Jeera 1/2 tsp.
          • Mustard seeds - 1/4 tsp.
          • Channa dhall - 1/2 tsp.
          • Oil - 2 to 3 tsp.
          • Hing powder
          • Chilli powder - 1/4 tsp.
          • Jeera powder -1/4 tsp.
          • Dhaniya powder - 1/4 tsp


          Method :
             
          Soak the urid dhall for one or two hours and grind it with little salt in the same consistency for vadai. Now take little of the batter and place it in the greased iddli plate ,and steam it for 5 to 10 mins. Check if the vadai's are ready ,and keep it aside allow it to cool well and cut it into pieces, in a seperate bowl add salt + Chilli powder + jeera powder + dhaniya powder + Hing and mix all these with little water and drop all the cut vada pieces and mix it well and keep it aside for few hours...

          Now in a kadai add oil and season it with mustard seeds + channa dhall + Jeera and fry these pieces in a medium heat..till it gets crispy
            Masala Steamed Ulundu Vadai is ready.

            Jan 16, 2009

            Mysore Rasam

            Ingredients needed :
            • Tamarind - lemon size
            • Turmeric powder - 1/4 tsp.
            • Hing powder
            • Salt to taste
            • Cooked Toor dhall - little
            • Coriander leaves - for Garnishing
            For Grinding :

            • Channa dhall - 2 tsp.
            • Dhaniya seeds - 1 tsp.
            • Whole Black pepper - 4 to 6
            • Dried red Chillies - 3 or 4
            • Grated Coconut - 2tsp.
            For Seasoning :
            • Mustard seeds - 1/4 tsp.
            • Jeera - 1/4 tsp.
            • Red Chilli - 1
            • Oil
            • Curry leaves - one string
            Method :

            Extract Tamarind Juice by adding 1 1/2 cup water . In a Kadai add tamarind juice + salt + Hing powder + turmeric powder and bring it to boil. When the raw smell of tamarind goes..add the grinded paste and allow it to boil for few more mins,
            Now add the cooked dhall by adding little water as per required and cook till it comes up as foamy 

             
            Season it with the above ingredients and garnish with coriander leaves

            Note : 

            Grind the above ingredients bit coarsely and not too fine..only then we will get clear rasam.

            Jan 15, 2009

            Chakkarai Pongal

            Ingredients Needed :
            • Raw Rice - 1/2 cup
            • Moong Dhall - 1/2 cup
            • Milk - 1 cup 
            • Jaggery - Powdered - 1 1/2 cup (can add it as per your taste)
            • Water - 4 1/2 cup
            • Elachi Powder - 1/2 tsp.
            • Cashews - 10 nos.
            • Raisins - 15 to 20 nos.
            • Ghee - 2 to 3 tbsp.
            Method :
            Clean Rice and Moong dhall well . In a Pressure pan add Rice and Moong dhall and pour 4 cups of water and pressure cook well (Leave for 4 whistles) meanwhile boil milk and keep it ready and in a seperate kadai add ghee and once it is hot add Elachi powder + Cashews + Raisins and fry well.
            In a Kadai add Jaggery and 1/2 water and let the jaggery dissolve well and bring it to boil. Once the rice and moong dhall are ready , add it to the jaggery water and mix well ,and then add milk and all the fried cashews + raisins + elachi powder.
              Delicious Chakkarai Pongal is ready.

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