Vegetable Rice!

A very simple method. First cook the rice.  For one cup rice you need following ingredients.

Beans 4 to 5 numbers

carrot one medium size

one big onion cut them into small pieces

Peas 1/2cup

cauliflower 1/2 cup

green chillies 4 numbers

ginger one inch

tomato big size  one

capsicum (optional)

coriander leaves  finely chopped two tablespoons

mint leaves finely chopped one table spoon

turmeric powder a pinch

salt to taste

oil for frying

chilly powder

dhania powder each one teaspoon

sugar one teaspoon

cinnaman and bay leaves  a bit

cardamom big one number

cloves one number

garam masala powder 1/4 teaspoon

Take one cup cooked rice and put it aside.  Cut all the vegetables and fry them in oil till it is half done.  Keep it in a bowl.  Now make a fine paste with green chillies, one tablespoon coriander leaves, one tablespoon cut onions, ginger and 1/2 tomato.

Heat the remaining oil in a kadai  and first add the sugar. When the sugar starts to melt add the masala ingredients cinnamaman, cardamom, cloves and bay leave.  Add onion and saute for 2 minutes.  When the onion fried add the half fried vegetables, turmeric powder, chillie powder, dhania powder one by one.  Saute for 2 or 3 minutes more. Add the grinded paste and the remaining 1/2 tomato, add salt  and mix them well with all the vegetables,   and cover with a lid.  Wait till the vegetables cooked.  When the vegetables are done and the water in the gravy also drained add the cooked rice and mix well. Garnish with  the remaining coriander leaves and mint leaves. If you have bread in your home fry the bread in a tawa and cut it into small pieces and add them in the mixed vegetable fired rice.

Any Raitha of your choice will go with this. Cucumber, onion, tomato or carrot. Anything will go with this dish. 

some easy snacks! Vellai Appam

Ingredients:

Rice Flour 1/2 cup, salt to taste

Urad dhal one cup,

Green chillies, 3 Nos. cut into small pieces

Ginger One inch cut into small pieces

Curry leaves, hing a pinch

oil for frying


soak the dhal for 2 hours and grind it fluffy.  Add the rice flour and salt.  Allow it to ferment. Then add green chillies, ginger, Curry leaves and hing. Heat the oil in a kadai and pour in a  small laddle full of vellai appam batter. Keep on medium flame. Turn over when it is still white in colour.  Fry till it   becomes golden brown.  Remove them and drain the excess oil by putting them in a colander. Repeat the process till all the batter is used.  This appam is delicious with or without chutneys. It will be more delicious with tomato chutney.

some easy snacks ( namkeens )for you!

Bajji or Bajiya:

Besan  one cup

Maida  1/4 cup

Rice flour 1/4 cup

Chillie powder two teaspoons

Hing a pinch

Salt to taste

oil for frying

Water required quantity to make a batter. You can make bajjis with egg plant, ridge gourd(pudalai), raw plantain, onion, bajji chillies, cauliflower, potato and sometimes from baby corns also.

In a bowl mix all the flours adding chillie powder, hing and salt.  Add the water slowly to make a thick batter.The batter should be neither thick or thin.  So add the required quantity. Mix it with a spatula to get puffy bajjies.  Now prepare the vegetable.  If it is brinjal  or onion cut them into round slices. For the raw plantain remove the skin and cut lengthy slices.  If it is potato slice it thinly without removing the skin.

Now heat the oil in a kadai.  Check the oil by dropping a little batter in to the heated oil.  If the batter raises to the surface immediately, then the oil is ready to prepare bajjies.  Take a slice of any vegetable and dip it into the batter in such a way that it is well coated on all the sides. Put it in the heated oil simultaneously reducing the flame.  You can fry 3 or 4 bajjies at a time depending on the quantity of the oil used for frying.  Fry till it is golden brown on both sides and remove it and  put it in a colander(vadikatti). Prepare all the bajjies like this and serve hot with green chutney or coconut chutney.

Green chutney:  One bunch coriander leaves and pudina leaves

10 numbers green chillies

tamarind pepper size

salt to taste

hing a pinch

seasoning:  Mustard seeds, urad dhal, oil for seasoning one teaspoon

Wash, clean and cut the leaves and grind them with green chillies, tamarind, salt and hing. Grind to a fine paste.  Remove it and put in a bowl and season with mustard and urad dhal.  This will be a good combination for the bajjies.

Coconut chutney

Grated coconut   two table spoon

Green chillies 10 to 12 numbers

salt to taste

hing

Pottukadalai(fried chana dhal)

Mix all the ingredients and grind them in to a fine paste. Remove and put in a bowl and season with mustard seeds and curry leaves. Serve with bajjies

Besan ki Ladoo

Basic process is the same for all laddos except Boondhi laddu. Now we will see Besan ki Ladoo, i.e. bengal gram atta ki laddo.

It will require more ghee.

Ingredients:

Besan  one cup

sugar  three cups

Ghee 11/2 cup

cashewnuts 20 numbers

Cardamom powder 1/2 tea spoon


Fry the besan till the aroma comes in an empty Kadai.  Keep it aside.  Grind the sugar and add with the besan.  Fry the cashewnuts in one tablespoon ghee and add it to the mixture.  Add cardamom powder.  Now boil the remaining ghee to a boiling point and pour in the mixture and mix well with a long spatula. Let it cool for 2 to 5 minutes and make lemon size balls out of it. You can keep it for 15 days. 

Diwali Recipe-- Rava Laddoo!

Hi All,

Now we are going to see some easy make sweet recipes for this Diwali. Of Course it is late.  But I have some other work also. So bear with me.  Now we will prepare Rava laddu for this Diwali in two easy ways.

For 20 laddus (lemon size) We require

Rava   one cup

Sugar one cup

grated coconut one cup

Cashewnuts 15 to 20 numbers

Raisins or Kishmish 15 to 20 numbers

Ghee  2 tablespoons

Cardamom powder one full teaspoon

Milk minimum 1/2 cup

Now pour one tablespoon ghee in a heated kadai and fry the rava till it changes colour and you will get a delicious smell also.  Keep it aside.

Grind the sugar in a mixie jar and keep it aside.

Now heat the remained ghee and roast the cashewnuts and raisins till the raisins puff up. Mix them with the rava.  Now fry the grated coconut in the same kadai for two minutes.  Add the fried rava and mix them well.  Slowly add the sugar also and fry for some more minutes.  Add the cardamom powder and switch off the fire and slowly add the milk little by little simultaneously mixing the ingredients well. If you are able to make laddoes then stop the milk. Let it cool for a minute.  After the heat becomes bearable make laddoes out of it.  Store them in a airtight container but you cannot keep it for a week or so because we add milk, so it can be stored for only 3 days and keep it in the refrigerator.

Another method:

Rava one cup (peni rava is suitable one)

Sugar one cup

cardamom powder one full teaspoon

cashewnuts and raisins 20 numbers each

Ghee one full cup.

Fry the rava in a kadai and grind it in a mixie jar to a coarse powder.  Grind the sugar in to a nice powder.  Mix the grinded rava and the sugar powder and add cardamom powder and mix well  with your hands.  Pour one tablespoon ghee in a kadai and roast the cashewnuts and raisins till the raisins puff up.  Now heat the remaining ghee well till the smoke comes from the ghee.  Switch off the fire and pour the hot ghee in the mixture and stir well with a long spatula.  Mix it well for two minutes.  Let it cool for another 5 minutes and make balls out of it. Your rava laddo is ready to it and you can keep it atleast for 15 to 20 days.

All of you Happy Diwali.

Totally different one!

We can see a different type of kuzambu now.  For this preparation the following ingredients are needed.  For four people

Ingredients:

Tamrind  lemon size (extract juice from the tamarind)

Salt to taste

Turmeric powder

Kuambu podi or Sambar powder 4 teaspoons

Onion small 50 grams (if it is small onion well and good. if the small is not available cut one big onion into pieces)

Eggplant  2

Murungai kai  one or two

Tomato  mediyum size 2  cut them into pieces


For tempering:

Mustard seeds,

Thur dhal,

Bengal gram

Urad dhal

Methi seeds

each 1/2 teaspoon

Green chillies 4  cut them into halves

curry leaves

Red chilly  one or two  cut in to halves

Hing or Asafoetida (optional)

Oil for tempering one small cup (gingely oil is good; if not available any cooking oil)

Heat the pan and add oil.  Now add mustrad seeds, the three dhals and methi seeds.  Add green chillies and red chillies, add curry leaves and hing.  Now first add the small onion or the already cut big onion and fry for some time.  Then add the murungkai kai, after frying for a minute add the eggplant. Fry for one or two minutes and now add the tomatoes.  While frying add the kuzambu podi/sambar powder. Fry for a minute and add turmeric powder and tamarind juice.  Now add the required salt.  Let it cook for some time.  When the kuzambu becomes thick add a small piece of jaggery, if necessary. It is optional. Remove it from fire and eat it with Ven pongal, Hot Rice, Arisi Uppuma and Rava Uppuma. It will so delicious.

Fenugreeks/methi kuzambu

Ingredients:

Tamarind  lemon size

salt to taste

Haldi powder 1/4 tea spoon

Tempering:

Eggplant or Murungkai kai

Curry leaves,

Mustard seeds,

urad dhal 1/2teaspoon

Bengal gram 1/2 teaspoon,

Arhar dhal  1/2 teaspoon

Red chillies 2 numbers for tempering,

Hing or Asafoetida

Oil for tempering one small cup

For frying and grinding:

6 Red chillies

one table spoon Thur dhal

one tea spoon Methi seeds

Fry the Thur dhal, methi seeds and red chillies in the kadai. Grind it  coarsely in the mix jar.  Mix the Haldi powder and grind it for a second.  Put it aside.

Heat the kadai or a non stick tawa.  Pour the oil.  Add Mustard seeds, all the three dhals one by one and add hing and curry leaves.  Add red chillies and the vegetables.  Fry for 2 minutes.  Extract juice from tamarind. It should be 4 cups.  Add the tamarind juice  and add salt.  Let it cook for some time or till it become thick.  When the oil begins to come out add the grinded powder according to your taste. Let it boil for a minute and remove from the fire. It will be very tasty with hot rice, and Curd bath.

You can add grated coconut also in the kuzambu while eating. Or add a small quantity of jaggery while boiling. 

cabbage koottu

Now we are going to see some koottu. Koottu in tamil and may be gravy in english. Raswali sabji in Hindi. For four persons you will need

Ingredients:

Chopped cabbage   4 cups

Moong dhal            two table spoons

coconut shredded   two table spoons

Red chillies             2 Nos.

Rice flour or Pottukadalai/fried chana  2 tea spoons

salt to taste

jeera                     one tea spoon

Turmeric Powder     1/4 tea spoon

For tempering

Oil two teaspoons

mustard seeds,,  one teaspoon

splitted urad dhal  one teaspoon

Red chilly  one number

Curry leaaves, coriander leaves


Grind the coconut with red chillies, rice flour and jeera into a fine paste. Keep it aside.  Now wash the moong dhal and cook it  adding water in a pressure cooker or in a non stick kadai till it becomes soft.  Add the cabbage and add turmeric powder. After the cabbage is half boiled add salt.  When the cabbage is cooked add the grinded paste and let it boil for two minutes.  Remove from the fire and temper with mustard seeds, urad dhal splitted, One Red chilly and Curry leaves.  Garnish with coriander leaves.  You can eat this kootu with rice, vathal kuzambu rice and sambar rice.  There are one or two more types in preparing this koottu.  You can prepare koottu in this method with the following vegetables.

White gourd(pooshani kay white)

Chow chow

beans

carrot

brinjal

Pumpkin

You can also prepare this koottu by using a pressure cooker.  Put all the ingredients, that is, moong dhal, cabbage, turmeric powder in a cooker pan and add water. Pressure cook it for 3 whistles. Open the cooker after the pressure subsides. Put it in fire and add salt and let it boil for 2 minutes.  Now add the grinded paste and boil for another 3 or 4 minutes.  If it is very thick add some water.  And temper it and garnish it as told previously.

Badam and Cashew Nut Kheer!

Kheer from Badam and Cashew.  It is very simple. This is for 4 to 6 people.

Take one small cup badam

cashewnuts 10 to 15 numbers

Raw rice two table spoons

carrot one small size grated

coconut shredded two table spoons

cardamom powder 1/4 teaspoon

Kishmish /Raisins one table spoon

ghee two table spoon

sugar two cups

milk 250 grammes

Soak the rice separately. Wash soak the badam, cashewnuts separately for minimum 3 hours. After 3 hours remove the skin from the badam.  Put the badam, cashewnuts, grated coconut, grated carrot and soaked rice.  Grind it coarsely. The grinded paste will just look like the Chirotti Rava.  Mix one or two cup water. Boil the milk till it will come to 100 millilitres.

Now put a non stic pan in a stove and pour one tablespoon ghee. After the ghee melted pour the batter and stir well   with a ladle/spatula. You can stir the batter for 15 minutes.  Add more water if required. When the batter starts to thicken, add sugar. Stir for some more minutes.  Let it boil for another 20 minutes. When it thickens, add the already boiled milk. The consistency should be thick. Remove from fire and add cardamom powder.  Heat the remaining ghee in a pan, and add the raisins/kishmish. Add them in the kheer. Serve hot or cool.  It will be very tasty.

Come and eat adai! :))))

 Now we are going to learn how to prepare adai.  It is a spicy dosai in a way. But very delicious. There are two or more types in making adai. Will tell you one by one.

First we will prepare with boiled rice. Here the ingredients are given for four persons.

Ingredients:

Boiled Rice 1 1/2 cup

Raw Rice  1 1/2 cup

Thur Dhal  One cup

Bengal gram 1/2 cup

Urad dhal    1/2 cup

Red chillies 6 to 10 numbers according to your taste.  You can increase or decrease the numbers.

Green chillies 2 or 3

Asafoetida (a must)

Salt to taste

curry leaves and coriander leaves for garnishing.

Oil for roasting

Wash and clean the rice and mix the two rices and soak it in water. Wash the dhals also.  Mix them all and soak them in water.  Thur dhal will give you colour and crispness for adai.  So increase the quantity or decrease according to your taste. After four hours it will be ready to grind.  Put red chillies, green chillies, salt and asafoetida powder and grind them first. You can grind it in a mixie or grinder.  It is your choice. After the chillies powdered add the rice first. Grind it coarsely. Now add the  soaked dhals.  It is convenient to grind in a grinder.  If the grinder is not available then grind it in a bigger mixie jar. After adding the soaked dhals grind it. It should not be a fine paste. It should be grinded coarsely.  Then remove and transfer the batter in to a bowl and add, curry leaves and coriander leaves.  Then you can prepare adai by spreading the batter in a tawa.

Heat the tawa and grease the tawa or non stick tawa. Then pour a ladle full of batter and spread the batter by swirling the tawa.  The consistency should be pouring and thick. After one side is cooked you need to cook the other side also. It can be suitable with Aviyal, Mor kuzambu, Vathal kuzambu and sambar. We will the preaprations of the above in another post.


Next Ekadasi adai:

This is especially for Ekadasi vratam.  Some people won't take boiled rice on ekadasi vratham. So this is for them, and we will also try it for a change.

Ingredients:

Raw Rice 2 cups

Thur dhal one cup

Red chillies, 6 Nos.

green chillies 2 Nos

Salt to taste

Asafoetida

Cooking oil

If you do not take red chillies or green chillies on ekadasi day then

Black Pepper one teaspoon

Jeera or cumin seeds one teaspoon

Ginger one inch

If you are preparing with black pepper and jeera then asafoetida is not necessary.

curry leaves and coriander leaves finely chopped

Wash and clean the rice and dhal and mix them together and soak it in water.  Let it be soaked for 2 or 3 hours. Then grind it coarsely adding Red chillies, green chillies, salt and asafoetida or black pepper, cumin seeds, salt and ginger. The consistency should be thick.  Add curry leaves and coriander leaves.

Heat the tawa and grease it with some oil.  Then dilute the batter by adding some water.  Pour the batter by swirling the tawa. Add the cooking oil. After one side cooked let the other side also cooked. Serve hot with jaggery powder, butter. Because people who is fasting on ekadasi would not take aviyal, vathal kuzambu and sambar.


Next also Raw rice adai.

 But you can add all dhals including moong dhal.

Raw rice 2 cups

Thur dhal 1/2 cup

chana dhal 1/2 cup

urad dhal    1/4 cup

Moong dhal  1/4 cup

Mix the rice and dhal together.  Wash, clean and soak them in water for atleast 4 hours.

Red chillies 6 to 8 according to your taste

Green chillies 2

salt to taste

Asafoetida

Curry leaves and coriander leaves for garnishing

Shredded coconut powder 1/2 cup

Grind them in a mixie jar or in a grinder.  Add the coconut while grinding.  If you want the coconut powder to be seen in the adai then add the coconut powder after grinding.  Add curry leaves and coriander leaves. You can make adai by adding plantain flower, cabbage, murungkai keerai and all the other leaf vegetables and onion.

Have a nice time with adai.  See you.

Vazhaippoo (Plantain Flower) Paruppu Usili

Now we will see the paruppu usili side dish.  This can be prepared from plantain flower(vaazhaipoo), beans, cluster beans(koththavarai), ridge gourd(pudalai)  cabbage, drumstick leaves and from fenugreek leaves(venthaya keerai).

Now here we are going to see the preparation from plantain flower.  Take a small flower.  Remove the flaps of the flower and take the florets only. Remove the stamen and cut them into smalll pieces and put them in diluted buttermilk. It will be in the buttermilk till you cook, so that the colour of the vegetable should not change to dark.  Or you can cook it by adding 1/4 teaspoon turmeric powder and the required salt.

Cooked vazhaipoo


For Paruppu Usili

Thur dhal/Arhar  one Cup

Chana dhal?bengal gram 1/2 Cup

Red Chillies 10 Nos.

Salt to taste and Asafoetida

For frying 

Any cooking oil one small cup or 100 grams.

For Tempering 

Mustard seeds, Urad dhal and Curry leaves

Wash the dhals and soak them for 2 hours.  Grind it along with red chillies, salt and hing. Add water if necessary.  Keep it aside.

golden broun coloured paruppu usili


Now heat the oil in a frying pan or thick bottomed Kadai. Add mustard seeds, and Urad dhal.  Add curry leaves. Add the grinded dhal paste and fry for a few minutes.  When it comes to golden brown colour  add the already cooked plantain flower and fry for another 2 minutes. Remove it from the fire and serve hot with rice paired with any kuzambu varieties.  It will be a wonderful side dish.

mixed with vazhaipoo


You can prepare all the paruppu usili in this same method.  For murungai keerai and venthaya keerai paruppu usili, you have to mix the chopped keerai in to the grinded dhal paste and steam it in idli cooker. After steaming only you can fry them in oil. We will see it in the next post. 

Paruppu Urundai Mor kuzambu

Next we are going to see the preparation of Paruppu Urundai Mor kuzambu.

It is very famous in Tamilnadu. Everybody likes it. Here are the ingredients needed.  It is for four persons.

For Paruppu Urundai

Arhar dhal/Thur dhal one cup

Bengal gram/chana dhal 1/4 cup

Red chillies 10 to 12 numbers,

salt to taste, hing/asafoetida,

curry leaves, coriander leaves.


For Mor kuzambu

Thick and sour buttermilk 2 cups

Green chillies 5 numbers

dhania seeds one table spoon

thur dhal two teaspoon

channa dhal  one tea spoon

Black Pepper 1/2 tea spoon

Jeera optional 1/2 tea spoon

coconuted grated 2 tablespoon

salt to taste

turmeric powder 1/4 teaspoon

asafoetida,

For tempering

coconut oil one table spoon

Mustard seeds one tea spoon

curry leaves

Preparation for urundai

Wash and soak the dhals for 2 hours.  Then remove the excess water add red chillies, salt and hing and grind it to a fine paste.  Remove it from the jar and add finely chopped curry leaves and coriander leaves.
Make lemon sized balls. Steam it in a idli pan for 5 to 10 minutes.  Remove the balls and keep it aside.

Preparation of Mor kuzambu

Soak the dhania seeds, channa dhal, thur dhal and black pepper in water for 2 hours.  Grind them into a fine paste adding green chillies, coconut powder and jeera(optional). Add turmeric powder and hing in the buttermilk.  Add salt to taste.  Pour it in a pan and put it in a stove.
Add the already steamed paruppu urundai when the morkuzambu mixture starts to boil.  Stir carefully by simmering the morkuzambu in a low fire.

After adding all the urundais remove the morkuzambu and temper it with mustard seeds and curry leaves in coconut oil. Serve hot with rice.

Mor kuzambu recipe 2

Type 2

Curd or sour butter milk 2 cups

green chillies 4 to 5 numbers

coconut powder two tablespoons

raw rice  2 teaspoon, washed and soaked in water

Jeera/cumin seeds(optional)

Turmeric powder 1/4 tea spoon

For Tempering

Mustard Seeds one tea spoon

Curry leaves

Coconut oil or any cooking oil for tempering two teaspoons

You have to prepare some vadas for this type of mor kuzambu. Only this vada is suitable for this type.  To prepare vada.

Ingredients:

Urad dhal 3 tablespoons

Red chillies  5 numbers

salt to taste

Hing/Asafoetida

Curry leaves, coriander leaves

Oil for deep frying

Wash and clean the dhal and soak in the water for half an hour.  Then remove the excess water and put it in a mixie jar.  Add red chillies, salt and hing.  Grind it to a smooth paste. Remove from the jar and add curry leaves .  Make them into gooseberry size balls.  Heat the oil in a kadai and put the balls and deep fry them. When it become golden brown remove from the oil and filter the excess oil. Keep it aside.

Churn the curd. Grind green chillies with the coconut powder, soaked raw rice and jeera.  Grind it to a fine paste.  Add the grinded paste to the curd.  Add salt and turmeric powder. Pour it in a thick bottomed pan and cook it till it become frothy and to the boiling point. Remove from the fire and temper with mustard seeds, curry leaves.  Add the already prepared bondas/vadas while serving. It will suck all the gravy if you add them before serving. 

Mor kuzambu recipe!

Now we will see some other south indian cooking recipes.  First an easy one. Mor kuzambu. You can also call this south indian butter milk curry or gravy.  There are 3 or 4 types of preparing. We will see them all one by one.

Type 1 This is for 4 persons.

Ingredients:

Curd soared or thick soured buttermilk 2 cups.

Salt to taste

Turmeric powder 1/4 teaspoon

Hing (optional)

For grinding:

Dhania seeds one table spoon

Bengal gram dhal two teaspoon

Arhar or thur dhal two teaspoon

Raw rice two teaspoon

Black Pepper 1/2 teaspoon..

Cumin seeds or Jeera one teaspoon(optional)

coconut powder two tablespoons

Green chillies 4 to 5 numbers

Clean, wash and soak all the ingredients except green chillies and coconut powder.

Vegetables:  Ash gourd mor kuzambu will be a great one. But if you do not get ash gourd, you can add Okra, colocasia or chembu or dhal pellets. We will see about dhal pellets in the next post. Now take ash gourd or Okra.  If it is ash gourd remove the skin and cut into 2" length pieces. Put it in the boiled water and add salt for it. After it is cooked put it separately.

If it is okra, cut it into small pieces and fry them till it is golden brown by adding salt and turmeric powder. Keep it aside.

For tempering

Coconut oil one table spoon

Mustard, methi(optional)

Red chilly whole (optional)

Curry leaves, Coriander leaves

Churn the curd. Add the required salt and turmeic powder.  Add hing if you like it. Now grind the soaked ingredients given for grinding.  Grind them into a fine paste.  Add the paste to the already churned buttermilk. Add the already cooked vegetable.  Pour it in a thick bottomed pan and put it in a stove , add water if necessary, and cook it until frothy, it should not boil, but should be cooked barely until boiling.  Remove from the fire and temper with mustard seeds, curry leaves, red chilly in coconut oil and garnish with coriander leaves.  It will be a super combination with paruppu usili.  We will see the other types of mor kuzambu and after that will see about paruppu usili and dhal pellets mor kuzambu also.

South Indian Cookings. Vendhaya Dosai

Here is one South Indian Dosa Recipe!  Especially, Tamilnadu Recipe.

It is called Methi(fenu greeks) dosa and you can prepare it by two or three types. It is good for health especially for small children and diabetic patients.

Type 1

Idli Rice (boiled)1/2 Kg

50 grams Methi, salt to taste.

Clean and wash rice and soak it in water for 2 or 3 hours.  Soak methi separately.  Let it soak for 3 hours.  Then put the soaked methi seeds in the grinder and grind it. It will come fluffy. Now add the soaked rice and add some water.  Grind it like Rava. Add salt and put it  under fermentation for 8 hours. Next day You can prepare dosa from it. It will be very soft in the centre and crispy in the corners. Serve hot with Onion chutney, Tomato chutney, and Idli Podi.

Type 2

Idli Rice 1/2 Kg (boiled)
Raw Rice, 200 grmas
Urad dhal 1/2 cup or 100 grams
Methi seeds one tablespoon
salt to taste

Mix the boiled rice, raw rice, urad dhal and wash it.  Soak the ingredients. Wash methi seeds separately and soaked it separately. After 3 or 4 hours grind in in a grinder.  First grind the mixed ingredients for 2 or 3 minutes and after 3 minutes of grinding add the soaked methi with the soaked water in it. Do not remove the yellow colour water from the methi seeds. Grind it like the previous method and let it ferment for atleast 8 hours. Make it dosa. You can make uthappam also from this one.


Type 3

Boiled Idli Rice 1/2 kg

Thur dhal 100 gmas

methi seeds 2 table spoons

Wash the boiled rice and soak in water.  Wash the thur dhal and methi and mix them into one and soak it separately.  After 4 or 6 hours grind the mixed thurdhal, methi mixture first, then add rice after 2o minutes of grinding. Grind till the rice is grinded coarsely.  Add salt and put it in fermentaion for 6 to 8 hours.  Make dosa's from it. It will be a light yellow colour dosa.


Tomato Chutney

Ingredients:

Red tomatoes medium size 6 No.s.  Wash and cut them into four halves.

Red Chillies 10, 12 nos. according to your taste.

Hing or Asafoetida

Coriander leaves washed and finely chopped one small cup,,

salt to taste

Oil for frying.  one table spoon(any cooking oil)

Put the kadai in the stove and pour the oil in it.  Let it boil for one minute.  First add hing or asafoetida and after it is fried remove it and put it aside.  If you are used to hing powder add them while frying the tomatoes. Now add the red chillies and fry them till it become crispy.  Remove them and add the already cut tomatoes. Fry them till the water comes out from them. Let it cool for one minute.  Now put them all in a mixie jar, add salt and coriander leaves and grind them in to a fine paste. It will be a super combination for the vendhaya dosai.

Onion chutney:

Type 1

If you get small onions, then take 15 or  20 small onions. Remove the skin.

If the onions are big one then take 3 big onions and remove the skin and cut into pieces.

Red chillies 15,

Tamarind just like a small amount of onion or gooseberry

salt to taste.

Cooking oil one table spoon

Mustard seeds for tempering

Remove the skin from the onions.  Take the mixie jar.  Put the already cut onions, red chillies, tamarind, salt.  Grind them into a fine paste. Remove from the jar.

Heat oil in a kadai. Temper with mustard seeds. Put the grinded chutney in the oil and fry for 2 minutes. Remove it from the fire and serve with any dosas or idlis.

Type 2

Take the above mentioned ingredients.  In this method you can fry the red chillies and onion first. After frying them only you are going to grind them in the mixie jar.  This will be in a different taste. But it will also be a suitable combination for idlis and dosas.  You can add tomato instead of tamarind.  You can add coriander leaves or mint leaves also. But don't add hing to any type of onion cookings.

Come and Eat :D

I have changed the name because may be nobody wants to learn cooking. :D. So invited you all to come and eat. Please come and eat.  Thank You.

Okra/Ladies Finger sabji

For four persons

Ladies Finger 1/2 Kg
Bell Pepper 1/4 kg
Tomatoes Big size 2 nos.
Red chiilie powder two teaspoons
Dhania powder 2 tea spoons
turmeric powder 1/4 teaspoon
salt to taste

For tempering

Cooking oil two table spoons

jeera(cumin seeds) one teaspoon
soumph (ani seeds) one teaspoon

Wash and cut the vegetables. Okra should be cut to a length of one inch. Heat oil in a kadai or thick bottomed pan. Put the jeera and soumph. Let them crack and add okra and fry for a minute.  Now add the bell pepper and fry for some more minutes.  Add turmeric powder, chillie powder and dhania powder one by one.  Fry for 2 or 3 minutes.  Now add the tomatoes and add salt. Fry till it is done. Remove from fire and serve hot with phulka or paratha.

Chana dhal sukhi! Pujabi type

Another Dhal Recipe for you.  This is also Punjabi type.

For four persons

Ingredients:

Bengal gram: 200 gms
Onion big size 1 finely chopped
Tomatoes 2  finely chopped
Green chillies 2 chopped
Ginger 1/4 inch  grated (one teaspoon) or chopped
Red chillie one number
Curry Leaves  one table spoon
Asafoetida (optional)
Turmeric powder 1/4 tea spoon
Chillie powder one tea spoon
Dhania powder one teaspoon
Garam masala 1/2 tea spoon
salt to taste

Tempering

Soumph(ani seeds) one teaspoon
jeera(cumin seeds) one teaspoon
dhal chini(cinnaman) one bit
cardamom (big) one
cloves one number
Tej Patha(optional)
Oil for Tempering one table spoon

For garnishing

coriander leaves finely chopped
pudina leaves finely chopped   both one table spoon.

Soak dhal for atleast 4 to 5 hours. Boil it till it become soft. Put a thick bottomed pan in the stove and pour the cooking oil. Temper with all the ingredients and add the chopped onion and fry for 2 minutes till it is golden brown. Add asafoetida and curry leaves, Red chillie whole. Add green chillies and ginger and fry for a minute and add chopped tomatoes. When the tomatoes are mashed add turmeic powder, chillie powder, dhania powder. After frying for 2 minutes add the already boiled dhal. Add the required quantity of water to make a thick consistency. Let it boil for 5 minutes and add some more water if needed. Add garam masala and remove from fire and garnish with coriander leaves and mint leaves.  Serve hot with phulka or paratha.

Dhal Makhani, Punjabi type!

Here is another recipe with black gram dhal

For four persons:

Ingredients:

Black gram dhal whole 1/4 kg or one full cup
2tomatoes chopped
one big onion chopped
green chillies optional
ginger 1/2 inch
red chillie powder one tea spoon
dhaniya powder one tea spoon
garam masala one tea spoon
garlic optional 8 to 10 numbers

fresh cream and one small cup butter

For tempering
cumin seeds,
cloves one number
cardamom one number
dhal chini cinnaman a little bit
turmeric powder
salt to taste
kasoori methi a pinch

Soak dhal overninght. Cook the soaked dhal  adding salt, red chillie powder, dhania powder and  half of the chopped ginger till the dhal cooked and soft.

Now Heat oil and butter in a thick bottomed pan, add cumin seeds, cinnaman, cardamom and cloves. Add turmeic powder and chopped onions and fry till golden brown. Now add the chopped tomatoes, green chillies, garlic chopped and remaining ginger. Saute for some more minutes till the tomatoes are well mashed and oil starts to leave from the masala. Now add the already cooked dhal. Mash the dhal with the back of the ladle stirring continously and add more water if required. Now simmer on very low heat for another 15 to 20 minutes.
Add fresh cream and garam masala and let it boil in simmer for another 5 minutes. Add a pinch of kasoori methi and stir well.

Serve hot with paratha or phulka.

Alu Matar without onion Type 2

Another method of preparing aalu matar

Potato 4 (boiled)

Green peas one cup

For Tempering

Jeera(cumin seeds)

green chillies 2

ginger 1/4 inch finely chopped

Red chilli powder, one teaspoon

dhania powder one teaspoon

Amchur powder one tea spoon

kasuri methi little bit

garam masala 1/2 tea spoon

turmeric powder  1/4 tea spoon

salt to taste

cooking oil two table spoon

fresh coriander leaves one table spoon(finely chopped)

one teaspoon sugar

water

For this type of preaparation you will take fresh peas only. Or use the frozen peas.  Cut the boiled potatoes in to cubes.

Heat the oil in a thick bottomed pan. Add sugar first and after the sugar melted add cumin seeds.  Add green chillies, ginger, Red chilli powder, dhania powder and turmeric powder one by one. Fry for 2 minutes.  Now add the cut potatoes and green peas and fry them for another 2 minutes.  Add the required quantity of water and salt.  Let it boil for 5 minutes. After the peas are boiled well add amchur powder and boil for a minute.  Now add the garam masala powder and kasuri methi.  Remove from fire.  Add the fresh coriander leaves.  Serve hot.

How to prepare aalu matar without onion!

Thanks to Google for the picture! :D

Now let us see the preparation of Aalu Matar.  There are 2 to three types of preparations in aalu matar.  We can prepare it with onion or without onion.  First will see without onion.

For four persons:

Ingredients:

Potatoes medium size 3

matar fresh  one cup or 200 grams

For grinding:

tomatoes big size 2

green chillies 2

ginger 1/2 inch

coriander stems(from fresh leaves) one cup

Tempering:

turmeric powder 1//4 tea spoon

chillie powder one teaspoon

dhaniya powder one teaspoon

garam masala 1/2 tea spoon

salt to taste

cooking oil  2 tablespoon

cumin seeds(jeera) one teaspoon

soumph( ani seeds)  one teaspoon

Tej Patha  small piece

dhal chini(cinnaman) one small piece

lavang(cloves)  one

Ilaichi(cardamom) one

Asafoetida(optional)

curry leaves(opitonal)

Red chillies whole(optional)

Fresh coriander leaves finely chopped one tablespoon for garnishing

sugar one teaspoon

water

Preparation

Boil the potatoes and remove the skin and cut into small pieces.  If the peas are fresh do not boil them.  If they are not fresh, then soak the matar over night or 8 hours before the preparation. Wash the peas and boil them also in a cooker. Put it aside. Cut one tomoto into small pieces.

Grind one tomato, green chillies, ginger and coriander stems into a fine paste. Heat oil in a pan add sugar.  When the sugar starts to melt add  the tempering items cumin seeds, ani seeds, tej paththa, lavang, dhal chini and ilaichi.  Add asafoetida, curry leaves and Red chillies whole if you need them. You can decide it according to your tastes. Now add the grinded paste till it become golden brown. Add turmeric powder, chillie powder, dhania powder and add the already cut tomato, boiled potatoes and fresh peas or boiled peas.  Fry for some time. Add the required quantity of water. Let it boil for sometime and see the consistency of the gravy.If it is ok then remove it from fire add garam masala and garnish with coriander leaves.

An easymade sambar

Here is a sambar recipe. You can prepare it suddenly and surprise your guests or the stubborn in-laws, who ask sambar, for idlis and dosas. You may be prepared two or three types of chutnies.  But it will not satisfy them.  They want to eat with sambar only.  what to do? Just try it.

Ingrdients:

Tamarind small lemon size
dhania seeds two teaspoon
turmeric powder 1/4 tea spoon
tomato 4
onion big one
drumstick pieces 2 or 3
Brinjal one
carrot small one
bell pepper one small
coriander leaves two tea spoon
sambar powder 4 to 5 teaspoon
salt to taste
Besan one table spoon
required water

For tempering

cooking oil one table spoon
mustard seeds
methi
green chillies 2,
Red chillies 2
curry leaves one tea spoon
Asafoetida

First cut the vegetables into pieces. Cut the onion into big pieces.

Clean the tamarind and add one tomoto, one table spoon chopped onion,dhania seeds, and one teaspoon sambar powder. Grind them in a mixie jar.  Grind into a fine paste. Add two to three cups water and keep it aside.

Now put a thick bottomed pan in the stove and pour the whole one table spoon oil into the vessel. Add mustard seeds, methi seeds, green chillies, red chillies and curry leaves.  Add asafoetida and add the already cut vegetables and fry for 2 minutes. Add the remaining sambar powder and turmeric powder.  Now add the already grinded and mixed masala. Add some more water. Add salt to taste. It will boil in a few minutes. Let it boil for 10 minutes and take the basen and add some water to make a medium batter. Add the batter into the boiling sambar. If the gravy is very thick add some more water. After 2 or 3 minutes remove it from the fire and garnish with coriander leaves and serve hot with hot idlies and dosas. A delicious easymade sambar will make your guests very happy. 

kabuli chana masala without onion.

We Indians will observe fast often. While fasting we won't eat onion or garlic. So here is a recipe without onion or garlic. A suitable side dish for chapathi or roti or parota.  Try this one and enjoy.

Ingrdients:

1/4 KG Kabuli chana,
Potato big size one

For grinding:

green chillies, 2 or 3
finely chopped green coriander leaves one table spoon,
ginger 1/2 inch
cardamom one or two.(if it is big cardamom one is enough)
cloves one or two
tomato 2 big size
coconut(optional)
Pomogranate seeds two teaspoon,


Tamarind one small lemon size(extract juice)
Jaggery powder two teaspoon
salt to taste
chilli powder one teaspoon
dhaniya powder one teaspoon
turmeric powder 1/4 teaspoon
asafoetida(optional) 1/4 teaspoon
Fried Jeera powder one teaspoon
cooking oil  two table spoon
sugar one teaspoon

Wash and Soak dhal overnight. Next morning again wash the dhal and  from that take two teaspoons of soaked dhal and keep it aside. Boil the remaining dhal till it become soft.  Boil the potato and remove the skin from it and cut it into small pieces. Grind all the ingredients except chilli powder, dhaniya powder, turmeric powder and jeera powder. grind into fine paste.

Put a thick bottomed pan or kadhai in a stove and pour one tablespoonfull of cooking oil. Heat the oil and add sugar first and after the sugar melted, add cumin seeds. Adding sugar will give a special flavour to the masala. While it is splittering add turmeric powder, chillie powder, dhaniya powder and mix it well with the oil. If the mixture need more oil add some more oil and add the grinded paste and fry till the oil removes from the gravy. Now add the already boiled Kabuli chana, tamarind juice, and boiled potato.  Add required salt. Let it boil for some time and while the gravy is thick, add jaggery and boil for a minute.  Remove it from the fire and add jeera powder and garnish with coriander leaves and pudina(mint) leaves. Your gravy is ready to eat with your phulka roti or parota.

If you want onion very badly, take one onion and chop them finely.  Garnish the finely chopped onion over the chana dhal gravy. You can add sev also with them.


Special Thanks to Google for the picture.  Will add my own picture afterwards. 

Bitter gourd gravy with mustard

Now-a-days, people named it  as a bitter gourd pickle.  Actually it is like kuzambu/gravy.  Now will see the preparation method.


Ingrdients

Bitter gourd 1//4 kg
Tamarind 100 gms
Salt to taste
Powdered Jaggery one table spoon
curd one table spoon
salt to taste,
turmeric powder

For frying and grinding

Turmeric powder 1/4 teaspoon
Red chillies 10,12 according to your taste
one table spoon Dhania seeds
two table spoons Black Pepper (you can add 3 tablespoons also if you require more spicy)
Splitted Urad dhal two teaspoons
Bengal gram dhal two teaspoons
Mustard one table spoon
Asafoetida

Tempering

Mustard seeds one teaspoon,
two teaspoon jeera
gingley oil (must)
Curry leaves

First wash and cut the bitter gourd into slices, add curd, turmeric powder and salt.  Keep it aside.  Soak the tamarind in water and extract juice. Take 3 cups of tamarind juice and keep it also aside.

Now grind the one table spoon mustard and keep it aside. Do not fry the mustard. Put the pan in the stove and fry all the ingredients one by one in heated oil. Grind them into a fine paste. Keep it aside.

Put the kadai or non stick pan in the stove and add gingley oil. Temper with mustard, jeera, and curry leaves. Remove the water from the already soaked bittergourd and fry them in the oil.  Fry them till it become golden brown and add the grinded paste and add some more water if required. Add the tamarind juice also. Add the required quantitiy of salt only.  We already add salt to bittergourd. So be careful. Let it boil for some time. When the gravy becomes thick, add the powdered jaggery and the already powdered raw mustard powder. Let it boil for sometime and remove from the stove when the oil from the gravey come out. Cool it and store in a glass bottle. It will be preserved for two or three months.

A suitable side dish ( for phulka roti) from bitter gourd

It is totally a new item. You will usually prepare bitter gourd sambar, pitlai, fried bitter gourd etc. But now it is for roti's side dish.

Ingredients:
1/4 kg bitter gourd,
one big onion finely chopped,
2 tomatoes finely chopped,
 4 tomotoes for puri(grind it in a mixie jar and extract juice and keep it aside) or you can use readymade puri.
2 green chillies,
one inch ginger,
garlic is optional,
grated coconut powder one table spoon,
green coriander leaves finely chopped two table spoons

cut the bitter gourd into slices and add curd, turmeric and salt in it mix well and keep it aside.

for tempering
Jeera, ani seed(soumph), one teaspoon Red chilli powder, one teaspoon dhania powder, turmeric powder 1/4 tea spoon, 1/4 teaspoon garam masala, salt to taste.

grind green chillies with coconut powder, ginger,(garlic), and green coriander leaves one table spoon. cooking oil for tempering.

Now put a non stick pan or thick bottomed kadai in the stove and pour some cooking oil. Temper with jeera, soumph and add chopped onions. fry till it becomes golden brown.  add chopped tomotoes and fry it also. Now add the grinded paste and fry for some time simultaneously adding chilli powder, dhania powder and turmeric powder. now add the mixed bitter gourd into it after drain the water from the vegetable. fry for some time.  Now add some water and required salt. Already the bitter gourd was salted so add the required salt only. Add the tomoto puri. Add water to make the required consistency. Boil it for sometime and while removing  add the garam masala and garnish with the remained coriander leaves.  This will be a suitable side dish for Phulka roti or Parota.

Next item also from bitter gourd only and you can keep it like a pickle.

Pitlai in bitter gourd!

Pitlai in bitter gourd. Karela, pakal kay.

Ingredients: 1/4 kg bitter gourd, wash and cut it in round slices. Add one tablespoon curd, 1/2 tea spoon salt and one pinch of turmeric powder to it. Put it aside.

For frying
 Red chillies 4 to 6,
Dhania(coriander seeds) one table spoon,
bengal gram dhal 2 teaspoon,
one teaspoon black pepper,
1/2 tea spoon methi(fenugreek seeds),
Urad dhal splitted 1 tea spoon,
coconut grated one table spoon.
Asafoetida,
oil for frying.

Tamarind one small lemon size ball.  extract juice from it. 1/2 cup Tur dhal (Arhar dhal) (cook the dhal and mash it.) salt to taste,   one teaspoon jaggery powder(optional). Soaked whole chana or Peas(matar) one table spoon. cook it with thur dhal in a cooker.

Fry the ingredients in oil and grind it to a fine paste. Put a thick bottomed pan in stove and add one teaspoon oil.  Remove the water in bitter gourd and fry it for one minute. Add some water and a little bit salt to taste.  After the bitter gourd cooked add the tamarind juice, salt to taste and mashed dhal. Let it boil for 2 minutes and add the cooked whole chana and peas. When the gravy becomes thick add the grinded masala paste and some more water to it.  Let it boil for 2 more minutes. Add jaggery if you need it. Remove the pan from the stove and temper the Pitlai with mustard seeds, urad dhal splitted, curry leaves, one Red chilly in coconut oil.Garnish with coriander leaves. serve hot with rice.

some tasty pickles for your taste

Lemon and green chillies pickle with ginger:

Lemon medium size 5,
green chillies 25 numbers,
ginger chopped and cut into pieces one small cup,
turmeric powder one tea spoon,
Asafoetida powder half tea spoon,
Methi seeds 2 teaspoons,

 for tempering
 gingley oil one small cup,
mustard seeds one teaspoon.
 salt one tablespoon full.

cut lemon into pieces, add the cut pieces of ginger and cut the green chilles into four pieces. add them also. Now add turmeic powder, salt, asafoetida powder, and methi seeds. put them all in a bowl and keep them aside. Mix them well for 2 or three days.  after the lemon become soft, boil gingley oil and add mustard seed.  allow it to cool and add them in the pickle. Your pickle is ready to use.
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Stuffed Green Chillies Pickle


Green chilles  25 to 30,
3 table spoon dhania,
one tea sopoon fenugreek seeds(methi),
one table spoon fennel seeds(saunf) mustard seeds,
asafoetida powder one tea spoon,
salt to taste or one table spoon,
 mango powder(amchur) two tea spoon,
turmeric powder 1/2 tea spoon,
vinegar one table spoon.
cooking oil or gingley oil according to preference

wash the chillies and cut a vertical slit lengthwise(each one)

grind coriander seeds, fenugreek seeds  coarsely. add salt and mango powder and turmeric powder to the ground spices and mix well. Now heat the oil till it is quite hot and pour the oil over the dried mixture and mix well.  Now add salt and vinegar to the mixture. stuff the chillies with the spicy mixture using a spoon. put them in a jar for 2 days. put it in the sunlight if it is possible. Then refrigerate the picke and use them.
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vegetable pickle with chilles:

chilles 30,
carrot one or two medium size,
beetroot(optional)
mango one number,
lemon 3 to five numbers.
sugar one table spoon,
one table spoon Red chilly powder,
turmeric powder one teaspoon,
asafoetida 1/2 tea spoon,
salt one table spoon.
vinegar one table spoon.
 methi seeds two tea spoon,
mustard powder two tea spoon.
cooking oil one small cup.

cut all the ingredients and mix them.  add sugar, chilly powder, turmeric powder, asafoetida, salt, mustard powder and methi seeds. Mix them well. and put aside for a day. Next day mix them all and heat oil in a pan and allow it to cool and pour over the pickle. allow it to mix well for half an hour and add vinegar.  put them in a jar and refrigerate them.

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ginger morabba

ginger cut pieces 2 cups.  sugar 4 cups, water to make syrup.

add water to sugar and allow it to become one string syrup.  add the cut ginger pieces and boil it for 5 minutes. remove it from the fire and allow it to cool.  put the mixture in a bottle. and refrigerate it if necessary.  It is very much useful for stomach problems.

Some more kozukattai recipes for you!

 Hi All,

Hope you all enjoyed the Rava kozukattai recipes.  Now the Varalakshmi Vratham is on its way and here are some Rice kozukattai Recipes for you. One more receipe and that will be shared in a day or two.

Now we we will prepare this kozukattai with rice flour. There are two ways to make the rice flour. One is battering, no, no, not that type of battering you think. :D This is beating the soaked rice in a mixie jar. The other is powdered rice. You can choose it according to your taste and convenience. For me battered rice flour is easy to cook. But I will give you both the preparations here. OK.  Now the ingredients are:

Raw Rice 200 gms.  Clean it with cold water and soak in the water for atleast 2 hours. For coconut pooranam the same thing is going to be done as we saw in the Rava kozukattai .We are now going to prepare some salted pooranam also.

Salted Pooranam with urad dhal

For that take one small cup Urad Dhal, 
that is black gram dhal(without the skin) and soak it in the water after cleaning it. Put it aside. Now prepare coconut pooranam and let it cool. Now take the Urad dhal and remove the water and put it in the mixie jar, add 4 red chillies, one small green chilly, salt to taste and hing(asafetida). Grind it to a paste like vada mavu. 

Take a Kadai or Idli pan pour some water in it and let it boil. Put the grinded paste in a bowl and steam it. After steaming remove it and temper it with mustard seeds and Kadi paththa(curry leaves)crush it with a spatula. 

Now take the rice and if you want it to be powdered remove water atleast half an hour before you are going to grind it. Put the rice in a mixie jar and grind it for one or two minute.  Remove tha jar and put the powdered rice in a sieve and extract the fine powder with the help of the sieve. Make all the soked rice in this method and you can get fine rice powder. Measure the rice powder with a measuring cup.  If it is 2 cups then put 2 cups of water in a thick bottomed vessel and add a pinch of salt and a teaspoon of gingley oil.  Let it boil. While boiling add the powder slowly, continuously stirring the dough. Stir for another 2 to three minutes. The white colour will change. Now remove the dough from the vessel and blend it well with a wooden spoon.  

 

Take some oil or ghee in a small cup. Put the oil in both hands and make small balls from the dough and make it like a cup.  Fill the coconut pooranam, and after preparing 10 to 15 kozukattais put it in the Idli pan and steam it for 2 or 3 minutes. Remove it from the pan.  And prepare the Urad dhal pooranam also in this method. But while filling it is to be closed horizontally like this.

 

And also we can prepare this kozukattai with Gingley pooranam and Bengal gram pooranam.

Gingley pooranam:  Take on small cup gingley wash it and drain the water.  Fry the gingley in a kadai without adding oil. While splitting remove it and add the same quantity of jaggery powder, and cardamom powder. Make it kozukattais and enjoy.

Bengal gram pooranam: Take one small cup of Bengal gram, fry it in a pan without adding oil and remove it and soak in water. After two hours drain the water and grind it with jaggery powder and add cardamom powder. Fill it in the already prepared rice dough cups and steam it.

The other method of making the dough is grind the rice with small quantity of water. Let the batter be like idli mavu.  Heat the thick bottomed pan and pour one cup water and add pinch of salt and gingeley oil. So the dough will not be sticky. After the water boiled pour the batter slowly continuously stirring the dough. After the colour is changed remove it from the fire and blend it well. You can make small cups from this and fill the pooranam and steam it.