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Showing posts with label Tamizhar Samayal. Show all posts
Showing posts with label Tamizhar Samayal. Show all posts

Friday 17 October 2014

Moong Dal Ladoo | Nei Urundai | Diwali Sweet



This is a delicious, Classic and Traditional Ladoo Recipe, we can make it very easily with no time. Working people can choose it for their quick diwali sweet.

I have seen most of the family pack this Ladoo for their daughters first diwali sweet and it also has a special place in "Maruveedu Sweets" that is the sweet send with their daughter to the Inlaw's home during marriage.

Ingredients:

Moong Dal - 200 gms
Jaggery - 150 gms
Ghee - 100 gms
Pista - 1 tbsp
Cardamon powder - 1/2 tsp

Method:

Dry Roast Moong Dal.
Once cooled, grind it to fine powder in a mixer.
Finally add the jaggery, cardamon powder and run the mixer twice until it mixes well.
Spread the Mixture in a shallow bowl and keep it aside.
Heat a pan and shallow fry pista in ghee and add it to the mixture.
Also Heat the remaining ghee and add it to the mixture.
Mix well and make a round ball shape "Ladoo" with this mixture.
Keep it in airtight container.

Happy, Safe and Prosperous Diwali

Tuesday 14 October 2014

Tomato Chutney / Thakkali chutney with Spongy Idly Recipe for Breakfast



I have been carving for a hot soft spongy idly with this tangy, spicy tomato chutney for past 4 day.
Lazy to grind batter, at last yesterday i grinded the idly batter.
Yeah enjoyed the breakfast :)

Tomato chutney is a simple and easy recipe. Tempering it with Nallaennai / Gingely oil makes the taste heavenly.

For you here is the recipe



Tomato Chutney:

Tomato - 4 Nos.
Onion - 4 Nos.
Curry Leaves - Few
Dry Red Chilly - 4 Nos.
Salt to taste
Gingely Oil - 1 tbsp
Mustard seeds - 1/4 tsp

Method:

Chop Onion and Tomatoes.
Heat a pan with 2 tsp of oil and add the red chilly, curry leaves, onion and tomatoes.
Saute until its cooked well.
Switch off and allow to cool.
Grind it in a mixer with salt.
Temper with Mustard seed and curry leaves.


Serve it with Idly, Dosai or Uttappam.

Check here for Idly Recipe with VadaCurry

Learn to make spicy sesame seed powder | Ellu Podi for Idli or dosai

Friday 26 September 2014

Brown Channa Sweet Sundal


It's Navrathri season, every one is busy in making Sundal, Neivedhyam and in decorating golu steps.
It's a colorful month, with daily feast in most of our home.

Being a sweet tooth, i can't resist my self from making this sweet sundal.
Not only it is sweet, Yeah it's loaded with lot's of Iron and Protein. Generally, we know that brown channa has high amount of Iron in it, and the addition of Jaggey increase the iron content and makes this recipe Iron rich.

Ingredients:

Brown Channa Sundal - 100 gm
Jaggery - 50 gm
Cardamom - 3 pinch
Grated coconut  - 1/2 cup.

Method :

Soak the channa overnight or upto 8 to 12 hours.

Drain the water, wash it and pressure cook for 3 to 4 whistle or until done.

Once the channa is cooked drain and keep it aside.

Heat a Pan add the Powdered Jaggery stir so that it will melt.

Add the Channa sundal, Cardamom powder and Grated Coconut.

Mix well until the Jaggery get stick to the channa and all the water evaporate.

Once done switch off and Serve.

Note:  Do not waste the water which we get from pressure cooking channa, it's highly nutritious, make it a soup.


Saturday 20 September 2014

Kovakkai Vathakkal | Ivy Gourd Stir Fry




Here comes a very simple easy to make stir fry, Breeze recipe for beginners.

Ingredients:

Ivy Gourd - Chopped 1 cup.
Red Chilly Powder - 1 tsp
Coriander Powder - 1/2 tsp
Oil to temper
Mustard seeds - 1/4 tsp
Curry leaves - few
Salt to taste

Method:

Chop the Ivy gourd finely.










Heat a pan with 4 tsp oil and temper with Curry leaves and mustard seeds.










Add Ivy gourd and saute well










Add Chilly Powder, Coriander Powder and Salt and saute it










Allow to cook until it done.










Once cooked serve it with Rice and Sambar  or as any Rice side dish.

Wednesday 17 September 2014

Broad Bean Stir Fry / Avaraikkai Poriyarl


 This week i went to my cousin's home, she asked me to make step wise recipe demo and informed me how it will be a breeze for beginners.

I have lots of recipe in my draft already with single final picture, but will try to post step wise when ever i cook in my leisure time.

This is a Recipe with  No Onion and No Garlic...

Ingredients:


Broad Beans - 1/4 Kg
Oil - 4 tsp

To Temper :


Mustard seed - 1/4 tsp
Curry leaves - Few

To Grind:

Coconut - 1 tbsp
Jeera - 1 tsp
Green Chilly - 2 Nos. (Small)

Method:

Chop the broad beans and keep it aside.
Grind  Coconut, chilly and Jeera coarsely
Do not add water while grinding.
Heat a pan, temper with given ingredients and add the chopped bean and stir well.
Add 1/4 glass water or less than that, so that the broad bean will get cook.
Once the bean got cooked well, add the grinded coconut.
Add salt, stir well and switch off the flame.
Now the Poriyal is ready to serve...


Tuesday 19 August 2014

Idly Vada Curry

                  Idly with Vadacurry is a popular breakfast recipe in South Indian kitchen. I recently opted to make idly with thin cotton cloth above the idly plate, which is a traditional way we can made idly without even a drop of oil for it, Its such a healthy recipe.
Vadacurry is famous gravy which is prepared with bengal gram fritters in a spicy gravy. This two recipes are made for each other combination we just love to gulp extra idlys with this combo.
Apart from Idly Vadacurry goes well with Dosai, Set Dosai, Appam and Idiyappam and so on.

Here goes the recipe


Idly


Ingredients:

Idly Rice - 4 cup
Urud Dal - 1 cup
Fenugreek seeds - 1 tsp

Wash and soak rice, dal and fenugreek for 4 to 6 hours.
Rice should be soaked in separate bowl and Dal with fenugreek in other vessel.
Grind the urud dal first with the soaked water and store it in a Container
Then Grind the Rice and pour the rice batter along with urud dal and add salt
Mix it with your hand , it is important to use your hand for mixing which helps in fermentation.
Close the container and allow the batter to sit for  8 to 10 hours to get fermentation.
If you make it in Evening the next morning you could able to see the batter gets double in size.
So always keep the batter in bigger size vessel for fermentation.
Now its time to make idly.
Keep a wet cotton cloth in the idly plate and stir the batter and pour it in the plate.
Keep the plates in idly steamer and cook until done.


VadaCurry



Ingredients

For Paruppu Urundai:
Channa dal - 1 cup
Red chilly - 2
Curry leaves  - few
Salt to taste
oil to shallow fry.

For Kuzhambu (Gravy):
Cinnamon - 1
Elachi - 1
Bay leaf - 1
Cloves - 2
onion  - 2 nos
tomatoes - 1 (Grind it)
Ginger garlic paste  - 2 tsp
Mint leaves - 1 hand full
curry leaves - few
Chilly powder - 1 tsp
coriander powder -  3 tsp
Coconut - 1/2 cup
Turmeric powder - 1/4 tsp

Method:

First grind channa dal, redchilly and curry leaves with salt to Vadai consitensy and round it to ball shape and just shallow fry.
Fry it just 1/2 way do not deep fry it. Allow to cool and scrumble but pieaces should be bit bigger.
Now keep it aside.
Grind Coconut and curry leaves and keep it aside
Keed the tomato puree and ginger garlic paste ready
Chop the onion and clean mint leaves and keep it aside.
Now heat a pan with oil and add the spices like cinnamon,Elachi, Bay leaves, cloves allow to crack.
Add Ginger garlic paste and sauté till brown and now add the onion and mint.
Once it is fried to brown add tomatoes and cook until it get mashed.
Now add chilly, turmeric and coriander powder and salt to taste.
Allow to boil and now add the coconut paste.
Once the raw smell goes simmer the stove and add the shallow fried dal pieaces.
Keep it for 5 mins so that the balls get cooked completely.
Now serve it with rice or Idli, Dosai.

Sending it to Come, Join us for Breakfast Event.

Monday 11 August 2014

Pepper Chicken Kurma



This is my home style recipe...and the specialty is this recipe doesn't include neither coriander powder nor chilly powder, Instead it has a super flavor of Pepper and Coconut.
I have draft this recipe long before but couldn't able to click as i mostly did it for dinner.
Yes, that was a big problem for me...I make most of the varieties for dinner so, i couldn't able to click.

Though we regularly cook chicken at home my blog has very few chicken recipes, i have to to admit that some what i missed to utilize the opportunity properly...From now i planned to post at least one chicken recipe per week.

Ingredients:

Chicken - 1/2 kg
Gingely oil - 2 tbsp
Pepper - 4 tsp Can increase as per the spice level.
Poppy seed - 1 tsp
Fennel seed - 1 tsp
Coconut - 1 cup (Hand full)
Onion - 3 nos.
Ginger garlic paste - 2 tsp
Salt to taste.


Method:

Heat a pan and dry roast fennel seed, pepper & poppy seed.
Add it to coconut and grind it to paste
Heat a oil in a pan add onion and ginger garlic paste and roast it well.
Now add chicken and sauté it to mix well.
Add salt and required amount of water to get the chicken cook soft.
Add the grinded paste and cook until the chicken is done well.


This goes well with any rice, roti or dosai ....tastes more yummy when done in a mud pan...

Notes:I have not added turmeric, if you want you can add.

Friday 8 August 2014

Green Peas Kurma (Pattani Kurma)

               

                    When i think of green peas recipe i prefer dried green peas, because here in Chennai or even in other region we get green peas with added artificial green color which is not good for health.
I can even say that i have phobia towards these chemical colors in food. Always i try my level best to get an attractive and appealing color in food by natural method.
                   
                      Green peas has high nutritional value and low in fat. This tiny peas are loaded with high level of micro nutrients, proteins and fiber. And i recently studied that an experiment of scientific study in mexico city revealed that two milligram of peas daily will prevent stomach cancer.

                        This is Peas Kurma, i am trying it after ages, and loved it with breakfast also i have packed it with rice for R. What does Kurma means to you...For me its a recipe with grounded paste of  coconut, poppy seed, fennel seed, ginger garlic, Green chilly or Pepper. This paste may vary according to the main ingredient in Kurma.

ok lets go to recipe...

Ingredient:

Dried Green Peas - 1 Cup
Few Curry leaves
Oil to temper
Salt to taste
Turmeric - few pinch

Masala 1: 

Onion - 1 (Big size)
Popp seed - 2 tsp
Ginger - 1 Inch
Garlic  - 4 No (large size)

Masala 2: 

Coconut - 2 tbsp
Fennel Seed - 2 tsp
Cumin Seed - 2 tsp

Method:

Soak Dried Green Peas overnight.
Drain the water in morning and Pressure cook it with fresh water for 3 whistle and keep it aside.
Choose the ingredients under Masala 1 and Roast it with very little oil and allow to cool.
Grind it to paste and keep it aside.
Also Grind the Masala 2 to paste and keep it aside
Heat oil in a pan and temper with curry leaves.
Add Masala 1 paste and saute until the raw smell goes.
Add required amount of salt and Masala 2 paste.
Add bit of turmeric and Cooked Green Peas.
Close the lid and allow to cook for 4 to 5 Minutes.
Switch off and serve it with Rice or Roti.

Thursday 24 July 2014

Okra Fry (Vendaikkai Varuval)




Its a crispy deep fry, tastes yummy and i am sure kids love this for their lunch box.
Also its a great hit at my home, usually my Mom use to pack crispy, crunchy munchy side dishes so that we will not bring back those veggies...and that's the only way i have eaten veggies in my childhood.

Okra is also called as Ladies Finger, Its a Indian Origin Vegetable.
Its a popular healthy Veggie due to its High Fiber, Vitamin C, Folate and also its an AntiOxidant.

I do remember some time in my childhood i have wasted this Okra by adding loads of water to cook it...Oh that was in my Ninth Standard, when Mom was not at home....Now also Mom is not here with me but you know, i lately found that she has passed on me the gene of her cooking skill to me, yeah now i am trying my level best to retain it :).

Ingredients:

Okra - 250 gms
Besan flour - 2 tbsp
Chilly Powder - 2 tsp
Rice Flour - 1 tsp
Salt to taste
Oil to deep fry

Method:

Wash and cut the Okra to 1 Inch each.
Add Salt, Besan flour, Rice Flour, Chilly powder to it and coat it well.
Heat oil to 180 degree and add the mixed Okra in small batches.
Cook it well and remove it from the pan by draining the oil well.
Allow to get it to room temperature and store in airtight container.

Note: for more crispy fry , Fry the Okra twice in the oil.

Wednesday 25 June 2014

Aappam - Traditional breakfast



Aappam is a traditional recipe of Gods own land, Kerala and Tamilnadu being the neighbouring state, it quite common to see people making aapam in home regularly and also here we get it in many hotels but the thing is getting aapam with good quality of coconut milk in very rare, If we get it then we have to pay high price.

Aappam being hit recipe in my home i make it often at least once in two weeks and my cousins use to ask me for batter to get packed to their home, as the un fermented batter can be kept in fridge for at least 10 days.

It is a very light breakfast that too substituting Eno instead of Soda salt will make it more healthiest recipe.

Here goes the recipe....































Ingredients:

Raw Rice - 2 cup
Boiled Rice - 2 cup (Puzhungarisi in tamil)
Fenugreek - 1 tsp
Urud Dal - 1/2 cup
Soda Salt or Eno (Fruit salt)
Salt to taste.

Method:

Soak it for minimum 4 hours
And grind the batter as of for Dosa.
Add Salt and mix it with hand and allow to ferment for 15 hours.
While making Aappam.
Take out the required amount of batter, dissolve it with water.
It should be thinner than Dosai batter consistency.
Add 1/4 tsp Soda Salt or Eno for 1 litre batter.
Mix well and use the batter after 10 mins.
Pour the batter in aappam pan and rotate it slowly so that the batter gets spreads to the pan completely.
Center portion of pan should have some batter left, which will come soft and fluffy and the outer portion
will be crispy.
Close the pan and cook untill done.
Serve it with coconut milk and sugar or with spicy curry...

Tuesday 24 June 2014

Nandu Curry/ Crab Masala

Here is our special recipe....


Ingredients: 

Crab - 4 to 5 no cleaned.
Oil - 2 tbsp
Curry leaves
Coriander powder - 2 tsp
Chilly powder - 1/2 tsp (Or as per your spice level)
Turmeric powder - 1/4 tsp
Salt to taste

To Roast and Grind:
Onion - 1 no. chopped
Coconut - 1 cup
Fennel seed - 1 tsp
Khus Khus - 1 tsp
Ginger and garlic - 2 tsp
Pepper - 2 tsp

Method:

Add Turmeric and salt to cleaned crab and keep it aside.
Roast without oil and grind the ingredients given under the heading "To Roast and Grind:"
Heat a pan and add 2 tbsp oil to it and add the Curry leaves, grinded masala and fry for a minute.
Now add the crab to it and stir to coat the masala all over the crab pieaces.
Add coriander powder, chilly powder and salt to it.
If required sprinkle water and close and cook until the masala oozes out oil and crab gets cooked.

Note: once the crab is cooked it will change its color to white and orange by seeing this u can judge that it has cooked well.

Friday 30 May 2014

Ulundhu Kali

This is very healthy recipe, preferred for breakfast...I usually make it once in a week for breakfast.
This is given to teen age girls and as a post delivery food for strengthening the bone...Its rich in calcium, protein and Iron, a very good food especially for girls/womens of all age.



Ingredients for flour:

Urud dal - 1 Kg
Moong dal - 250 gm
Red rice - 250 or 100 gm.

Spread it under the heat of sunlight for 2 days and grind it and keep it in a airtight container, it will long for months...

Ingredients for kali:

1 Cup flour
3/4 cup Jaggery (Adjust as per your sweet tooth)
Water - 3 cups
Gingely oil

Method:

First grate a jaggery or make it powder and dissolve in water.
Filter it and add it to the flour and make a batter (Dosai batter consistency)
U have to make the batter in thick bottom shallow pan/kadai.
Now keep it in stove...slow fire and stir continuously.
It will get cooked and will form as mass ...like halwa.
If required add little gingely oil...usually we add only while serving
Once it reaches halwa consistency switch off the flame.
It will still get cooked for some time even switching off in that heat it self.
Pat your hand with cold water and roll it to for a ball and coat it with gingely oil.
Serve it with oil.

Thursday 1 May 2014

Vazhapoo Kootu

After a short break am back with a healthy recipe, and my favorite too...



Ingredients:

Banana Blossom - cleaned and chopped 1 cup
Curry leaves - few
Mustard seed - 1/ 4 tsp
Onion - 1 no. finely chopped
Tomato - 1 no. chopped
Bengal Gram Dal - 1/2 cup (Soaked for 2 hours)
Oil to temper
Salt to taste
Sambar powder - 2 tsp

Grind:
Coconut - 1 tbsp
Garlic - 2 nos.
Jeera - 1/2 tsp

Method:

Heat a pressure pan with oil and temper it with curry leaves and mustard.
Add Onion and tomatoes and saute well.
Add the Sambar powder and saute until the raw smell goes.
Add Soaked dal and chopped Vazhaipoo to the pressure pan.
Add the grinded coconut and salt.
Add required amount of water.
Close the lid and put whistle.
Allow to cook till 3 whistle.
Serve it with Rice.




Monday 7 April 2014

My 100th Post

I am really happy and excited to say that i have reached the 100th post for my blog.
One day i playfully created a blog and now it has reached 100th post.
I thank you all from the bottom of my heart for all your encouraging words and motivation.

The Reason for why i cook and wanna learn a lot in cooking is my husband....He loves to eat so i loves to cook...

And This is the perfect time to Thank my dear dear friend...Riya  .....A Colorful Butterfly
She is the one who introduced me the blogging world... 

Coming to the recipe...

Every 2nd and 4th Tuesday of the Month we group of friends post Tamilnadu cuisines, so i have posted this spread with following recipes.

Semiya Payasam
Carrot Poriyal
Potato Roast
Masal Vadai
Sambar and White rice.

Semiya Payasam


Ingredients:

Milk - 1/2 litre (Boiled)
Semiya - 1/2 cup
Sugar - 1 Cup
Ghee  2 tbsp
Rice flour - 1 tsp
Cardamon  1/4 tsp
Cashew and Dry grapes - 1 tbsp

Method:

Roast the Semiya in ghee until it turns golden brown.
Add Milk and allow the semiya to cook in it.
Add Sugar, Set the stove in slow fire.
Dissolve the rice flour in water and add it to the Payasam.
Shallow fry dry fruits and nuts in ghee.
Add Cardamon and dry fruits and nuts to the Payasam.
Stir frequently so that it will not get burnt.
Cook untill the Semiya becomes tender and switch off and serve.

Carrot Poriyal


Ingredients:

Carrot - 250 gms
Coconut grated -  1 tbsp
Jeera and mustard seed - 1/4 tsp
Red chilly - 1 chopped
Curry leaves
Salt to taste
Oil to temper

Method:

Presure cook Chopped carrot for 1 whistle with salt.
Heat a pan with oil, temper with Jeera ,mustard, curry leaves and Red chilly.
Switch off the stove and mix the grated coconut ... Ready to serve.

Potato Roast



Ingredients:

Potato - 250 gms
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Curry leaves
Mustard seeds - 1/4 tsp
Salt to taste
Oil to temper

Boil the Potatoes and peel the skin, cube it.
In a pan add oil and temper with Mustard, Curry leaves and add the cubed potatoes
Add Coriander, Chilly Powder, salt and saute well until the masala smell goes off.
Can switch off and serve once the Masala got cooked.


I have already Post the recipe for Sambar and Masal Vadai....Given the link here...

Sambar

Masal Vadai





Sunday 15 September 2013

Chola Dosai

Sorghum is called Cholam or vella cholam in Tamil....
Flavorful  millet and healthy too.
It's a best substitute for rice breakfast...

Ingredients:

Cholam  - 2 cup
Fenugreek - 1 tsp
Rice - 1 cup
Urud dal - 1/2 cup
Salt to taste

Method:

Soak Cholam, Rice and fenugreek should be soaked for 6 to 8 hours ...
Urud dal should be soaked for 1/2 an hour to 1 hour only.
Grind it to smooth batter.
Add Salt and mix it with hand for fermentation.

Allow to ferment for 8 hours or overnight.

Make a thin dosai with the batter and serve it with Kara chutney or sambhar.

Friday 2 August 2013

Cholam Kuzhi Paniyaram | Chola Kuzhi Paniyaram | Sorghum or Jowar Recipe

Kuzhi Paniyaram is a traditional and  famous tiffen / breakfast in Tamil nadu.
This Paniyaram can be made with Rice / millet / Dal with 'n' number of variation in flavor and taste.

This recipe is made with little millet , "Sorghum" , Cholam in tamil and known as Jowar in Hindi.

This Sorghum millet gives nice flavor to this recipe...now i have made it as plain Paniyaram without addition of any masala.  Soon will come up with other variations too :)

Addition of finely chopped coconut gives a nice crunchy bite to this dish. Usually it is paired up with spicy tomato chutney.


Ingredients:

Cholam - 2 cup
Rice  - 1 cup
Urud dal - 1/2 cup

To temper:
Mustard - 1 tsp
Jeera - 1tsp
Bengal gram - 2 tsp
Curry leaves  - few
Redchilly - 4
Coconut - sliced 1/2 inch pieaces 1 cup.

Clean and soak dal, cholam and rice.
For Cholam and Rice soaking time is 4 hours and for urud dal not more than 1 hr.
Soak the above ingredients and grind it to fine paste as for idly, add salt
(mixing salt with hand is important to ger fermented batter) and this batter require 8 hours/over night fermentation...

Once fermented, heat a oil in pan for tempering with mustard, jeera, bengal gram, curry leaves, redchilly and finally add coconut.
Mix well and pour it in hot oil greased paniyara kuzhi, cover and cook.


I am Sending this to Healthy Diet - Cooking with Whole Grains, happening @ Priya's Space.


And also packing it to SIC–South Indian Cooking , happending @ Nivedhanam Event by Anu's healthy kitchen