Monday, February 28, 2011

Masal Vadai/Paruppu Vadai/Dal vadai

Masal Vada / Paruppu Vadai is one of the popular South Indian snack, nothing but a soaked split peas are ground with spices and then mixed with finely chopped fresh cilantro, ginger, onions and shaped as patties and deep fried. Very yummy and easy snack perfect for a both rainy evening and sunny day's snack with some cold juice/mocktails. This masal vada/paruppu vada can also served as a side dish with rasam n rice, sambar sadham, curd rice etc. The recipe as follows..

Paasiparuppu Payasam/Moongdal Sweet Soup

Pasiparuppu Payasam or Paruppu Payasam is one of our family's traditional sweet recipe. This payasam is must in all our Virunthu/Padaiyal or Poojas.  It is also very easy and simple recipe but more nutritious and delicious.

Puli Kuzhambu(without Coconut)


Ingredients
  1. Tamarind     small lime size ball(soaked in warm water)
  2. Sambar onions    7-10 no.s (peeled and chopped)
  3. Garlic    1 full pod(cut into pieces)
  4. Tomato   1 small size(finely chopped)
  5. Curry leaves   1 twig
  6. Coriander leaves   few
  7. Kuzhambu Milagai Thool    1-1.5 tsp
  8. Coriander powder     2 tsp
  9. Turmeric powder  1/4 tsp
  10. Mustard seeds    1/2 tsp
  11. Methi seeds/fenugreek seeds    1/2 tsp
  12. Jeera/cumin seeds    1/2 tsp
  13. Pepper corns   3 no.s
  14. Hing    1/4 tsp
  15. Oil    1 tbsp
  16. Sesame oil    2 tbsp
  17. Salt   ad needed
Method
  • Extract tamarind juice from the soaked tamarind pieces and keep aside.
  • Heat oil in a kadai,add mustard and methi seeds wait till it pop and add jeera,hing,pepper corns and fry well.
  • Then add onions,garlic and curry leaves ,saute them well.
  • Fry till onion and garlic get transparent and add the chopped tomatoes.
  • Saute the tomatoes until it gets mushy.
  • Then add the dry powders-turmeric,chilli and coriander powder,fry well do not burnt.
  • And add the tamarind juice stir well.
  • Add 1-1/2 cup of water ,enough salt and stir well.
  • Keep the heat in medium or low and allo to boil for about 10minutes.
  • Then add 2tsp of sesame oil ,stir well and cook for few more minutes or till oil starts separates from the kuzhambu.
  • Lastly add some chopped coriander leaves and turm of the stove.
  • Let it be in the stove for some minutes.
  • After that the Puli Kuzhambu is ready to serve .
  • for rice serve with papds\appalam ... very nice combination.
  • It goes well with soft idly,dosa,Paniyaram,Aappam etc.

Notes:
You can also add a small piece of jaggery after adding the sesame oil. And vegetables like okra,brinjal,drumstick and dried beans like black beans, red beans, kala channa can also be added to this Kuzhambu with or without coconut paste.
But i like the above recipe more....
If you don't have kuzhambu milagai thool, you can use 1 tsp sambar powder, 1/2 tsp chilli powder, 1/2 tsp cumin powder along with above other ingredients.

Paruppu Keerai / Dal Methi / Lentils Curry with Methi


Ingredients
  1. Toor dal      150 gm
  2. Methi Leaf       1 bunch
  3. Pearl onions     5-6 no.s(or 1 medium sized onion chopped)
  4. Tomato      1 no.(medium size)
  5. Tamarind      a small piece
  6. Green chilli     3-4 no.
  7. Garlic    1 clove
To Temper
  1. Oil    2 tsp
  2. Mustard seeds     1/2 tsp
  3. Chana dal       1 tsp
  4. Jeera/Cumin seeds     1/2 tsp
  5. Fennel seeds      1/4 tsp
  6. Dry Red chillies      2 no.s
  7. Hing       1/4 tsp
  8. Curry leaves    few

Method
  • Pressure cook dal with 3 cups of water 2 green chillies,onion,tomato and turmeric powder for 1-2 whistles. 
  • Wash and clean the methi leaves and keep aside. '
  • Do not mash the dal after it gets cooked, and do not drain the remaining water also. 
  • To the cooked dal add the methi leaves (or any keerai) tamarind piece(adding tamarind is optional) to the cooked dal. 
  • Let it cook till methi leaves get soft and cooked. 
  • Now using a "Maththu" or hand mixer or simply mash it using a spatula and mix well. 
  • Then heat a oil in a pan and add the tempering ingredients one by one and fry well 
  • And add it to the dal and stir well. 
  • Paruppu keerai ready. Serve with hot plain rice.
Notes:
If  you use Maththu to mash the paruppu keerai,it taste good than the hand mixer. Serve with hot plain rice along with ghee on top. Adding 3-4 chillies will not be spicy to the paruppu keerai, even kids can eat this spice level and serve them with ghee.
With the same recipe u can also use spinach ,amaranthus types(siru keerai,mulai keerai) etc.
You can also add butter(1/2 tbsp) to the boiling paruppu keerai(after adding methi leaves).


Sunday, February 27, 2011

Egg Chilli Fry


Egg chilli Fry is nothing but a simple & spicy side dish using boiled eggs & spices. This egg chilli fry goes well with any mild pulao,  biryani, rasam & rice, variety rice etc. This is one easy to make recipe with great taste. A must try for egg lovers. 


Tomato Rasam/தக்காளி ரசம்


Ingredients
  1. Tomato     3no.s(medium size)
  2. Jeera/Cumin seeds     1 tbsp
  3. Pepper corns     1/2 tbsp
  4. Garlic Cloves    4no.s(small flakes)
  5. Curry leaves        few
  6. Coriander leaves    4-5 strings
  7. Turmeric powder    pinch
  8. Mustard seeds    1/2 tsp
  9. Hing powder    1/4 tsp
  10. Dry red chillies    3-4 no.s
  11. Salt      as needed
  12. Oil   1tsp                                                                           
Method
  • Boil about 1 cup of water,then put the washed tomatoes in the boiling water.
  • Let them boil for some 2-3 minutes,then remove from the boiling water and wash in cold water.
  • This helps to peel the skin from the tomatoes
  • crush the tomatoes nicely with hands 
  • Put the jeera,pepper corns and garlic flakes in a blender and grind coarsely.
  • Heat oil in an available vessel, add mustard seeds when it splutter add dry red chillies,curry leaves,hing and jeera-pepper powder,fry them well.
  • Pour the crushed tomatoes add 1 cup of water,stir well
  • Add enough salt and mix well once again.
  • Add a pinch of turmeric powder and chopped coriander leaves with the stems.
  • Close it with a lid and cook in medium heat .
  • When it starts boiling from the edges add some more coriander leaves and allow to boil for some 2minutes.
  • and  switch of the stove.
  • Should not boil completely,just half boiling is enough(see picture) then close it with the lid,let it stand for sometime.
  • Then the rasam is ready to serve for plain rice.



Idly Fry / Podi Idli Fry


This is a very yummy recipe which is made with left over idlis. You can serve this as a tea time snack
for your kids or for Breakfast. Sure they will love it. This Idly Fry is my kids' favorite recipe and i usually make it for their snack. I used Curry Masala powder, it gives good taste and nice flavor. Its like my kitchen queen, just use a very little or sprinkle them in all ur curry dishes, potato fry, cauliflower fry, maggi noodles, kulambhu etc. Definitely your dish will have special flavor and taste which is loved by your family members :) Now to the recipe...

Saturday, February 26, 2011

Kuzhi Paniyaram / Masala Kuzhi Paniyaram / Khara Paniyaram



Ingredients
Batter
  1. Idly rice   1cup
  2.  raw rice    1cup
  3. Urad dal    1/2 cup or less.
  4. Chana dal    1/4 cup
  5. Methi seeds    1/4 tsp

Cabbage Poriyal / Cabbage Stir Fry


Poriyal is a side dish made using any vegetable and traditionally served along with rice. But it can also be served with chapathi/dosa and sometimes u can this for ur sandwich filling. This Cabbage stir fry or poriyal is a simple & delicious side dish that can be made in a jiffy. Cabbage  is rich in fiber content and its good to include it in ur meal daily or often. This is a low calorie stir fry with more nutritional benefits. I like to add turmeric to all my cooking, since turmeric has lots n lots of health benefits, healing properties and much more values. So try to include this spice in most of ur cooking. Now off to the recipe..

Tomato Chutney


Ingredients
  1. Onion(small onions)    10no.s or 1med size onion
  2. Tomato     3-4 no.s (med. size)
  3. Ginger   1/2" piece
  4. Dry red chilli     4-5no.s
  5. Curry leaves      1twig
  6. Chana dal    1tbsp
  7. Shredded Coconut     1tbsp or less
  1. To temper
  2. Oil     1tsp
  3. Mustard seeds    1/4-1/2 tsp
  4. urad dal    1/2 tsp
  5. curry leaves      few
Tomato chutney with brown rice idly

Method
  • Roughly chop the onions and tomatoes.
  • Heat oil in a sauce pan or wok,add chana dal fry till golden brown.
  • Add onions,ginger,curry leaves and red chillies fry well
  • saute the onions till onion get transparent.
  • Now add the tomatoes, saute well until tomatoes get soft.
  • Add shredded coconut,mix well and allow them to cool  completely.
  • Then put them in a blender add little water and blend it to a little coarse paste.
  • now pour the chutney to a bowl .
  • Heat oil in a seasoning pan and add the tempering ingredients one by one ,when it plutter and fry well
  • add to the chutney and mix well.
  • Now the tangy and spicy tomato chutney is ready to serve.
  • It goes well with Idly,dosa,curd rice,paniyaram etc.

Notes:
You can also use canned tomatoes(6oz)
Add red chillies to ur spice level. If you want to pack this chutney for lunch box add a small piece of tamarind along with the other ingredients fry well and grind.


Thursday, February 24, 2011

Aloo Gobi Masala(Restaurant Style)


   I learnt this recipe from my neighbor cum friend in salem.She was a Catering student.This curry will taste exactly  like what we get from restaurants,particularly its like the same taste from Saravana Grandstyle Salem.
This curry needs more oil and more patience.It will take about 1hr to cook,started to cook by6.30pm and its 7.35pm when i turn of the stove.U have to cook in low or medium heat.


Ingredients
  1. Boiled Potatoes/Aloo    4-5 no.s(hard boiled without skin)
  2. Gobi/Cauliflower    1/2 (cut in to medium size florets)
  3. Onion     2 big size(grind to smooth paste) (yellow or white onion is gud)
  4. Tomato   4no.s (grind in to fine paste ) or 3/4th of 8oz can 
  5. Green chillies    2no.s(finely chopped)
  6. Ginger   Small piece(cut in length wise ,see picture)
  7. Fennel seeds  1/2 tsp
  8. Chilli powder   1and 1/2 tsp
  9. Garam masala or MTR channa masala powder  1 tsp
  10. Curry masala powder   1/2tsp
  11. Sugar    1/4 tsp
  12. Orange food color   a small pinch
  13. Coriander leaves    7-9strings (finely chopped)
  14. Salt    as  needed
  15. Oil   200ml
Method
  • Use non-stick kadai or vessel to cook this masala..
  • Heat oil in an available vessel ,add fennel seeds after it splutter,add grounded onion paste.
  • Fry in low heat ,fry them nicely till the raw smell from onion goes.
  • When it get completley fried up,u vl able to smell the onions and fennel seeds like from the onion pakoras 
  • Onion will absorb all oil to fry well.
  • Then add the tomato paste,green chillies and ginger ,fry well.
  • Cook covered with stirring for every 1-2 minutes.
  • Fry until oil oozes out from the masala.
  • Then add all dry powders saute for 2 minutes and add about 1/2 cup of water.
  • Let them boil for about 5-7 minutes .
  • Now add hard boiled potatoes and cauliflower mix well .
  • Cook for another 3-4 minutes with lid closed.
  • Add some chopped coriander leaves ,saute well simmer for 2minutes and remove from the stove.
  • Flavorful,colorful and mouth watering aloo Gobi masala is ready.
  • Serve hot with chapathi or puri or with Naan.


As i told above,u need more patience to cook this curry,take much care to fry onions,if it get burnt at the bottom ,then ur curry vl  have bitterness taste.The entire taste depends on the onion-tomato fry.Adjust spices to ur taste and to the quantity .

Strawberry Banana Milkshake




Ingredients
  1. Strawberry    5-6no.s (large)
  2. Banana      1no.
  3. Stawberry or vanilla ice cream     2 scoops
  4. Milk     1 cup
  5. Sugar/Honey   to taste
  6. Crushed ice    as needed

Method
  • Roughly chop strawberries and banana.
  • Put them along with sugar/honey in a blender/mixie and blend it to a smooth fruit paste .
  • To this add ice cream and run to blend well and add milk n crushed ice to it and again run for few seconds .
  • Now the yummy yummy strawberry banana milkshake is ready to serve.

Note:
Use Ripe n sweet Strawberries for milkshake.
You can also add 1/4 tsp of vanilla.


Ennai Kathrikkai Kuzhambu / Spicy Stuffed Brinjal Curry

Ennai Kathirikkai Kuzhambu/Spicy Stuffed Brinjal Curry is one of my most fav recipe. This is my Mom's signature recipe. I love my mom's preparation, lil' spicy and more flavorful curry, just love it with hot plain rice n topped with lil' ghee..Mmmmm!!! Can't explain the taste, if u love Brinjal i would say u must try this Kuzhambu, so plz give it a try and let me know h it turned out to U. The recipe as follows...

Wednesday, February 23, 2011

Cantaloupe Juice


Of all the melons we love Cantaloupe a lot. As its available through out the year, we add this melon regularly in our diet. This juice is a perfect thirst quencher on hot sunny days and also a perfect after meal snack. My kids love to eat the melon as chunks but i always prefer this delicious and filling juice/milkshake. Only thing is this juice should be served immediately or else it will turn slightly bitter.

Chayote Moongdal Kootu / Chow Chow Kootu / Chayote Lentils Curry(without Coconut)


This is a simple and easy to make kootu. A healthy, low calorie and delicious side dish that makes a comfort meal with rice or with some warm rotis. Instead of chayote you can also use any available vegetable like ash gourd, radish, bottle guord, turnip, cabbage and i did not use coconut in this recipe so its suitable for diet and diabetic people. A complete vegan healthy side dish perfect for kids also. 
This can also be done with 2 tbsp of chana dal combo, the updated pic is made with combo of both Moongdal and chana dal.

Ridge Gourd Curry / பீர்கங்காய் கறி


This is one of my Mom's recipe and my favorite too. My mom makes this curry very spicy and yummy. I just love this curry with hot white rice, too delicious combination. If u don't like ridge gourd, am sure if u try this recipe u will love it to the core. The addition of garlic, clove n cinnamon makes this curry very aromatic and rich. I love adding more garlic to this curry, if u don't like more just limit with 1 or 2. The recipe as follows...

Vermicelli Upma / Semiya Upma / Easy Upma ~ Breakfast Recipes


Very simple and quick breakfast recipe. U can make this delicious upma in just 10 minutes and u no need of any special side dishes/chutneys, simple ketchup suits well with this upma. The recipe as follows...

Tomato Soup

Ingredients

  1. Riped tomato     2 no.s(cut in to pieces_
  2. Pepper corns     5-7 no.s
  3. Olive oil    1tsp
  4. Butter    1tsp
  5. Onion     few chopped pieces
  6. Garlic    1clove (cut in to small pieces)
  7. Salt     as needed.


Method

  • Heat a non stick vessel,add butter and olive oil then put the onions and garlic.
  • Saute lightly and add pepper corns ,saute again for few minutes .
  • Then add the cut tomato pieces ,mix well and fry for 2 minutes.
  • Add about 6oz of water and allow to boil for about 8-10minutes.
  • Cool down and put it in a blender,blend smoothly.
  • Then sieve it with a stainer and  pour to the same vessel and simmer for 2 minutes.
  • Serve hot .
Tomatoes can be added as such or ,boil them in boiling water for few minutes and wash in ice cold water.Peel the skin ,cut in to pieces and use it.Its your choice,I am a lazy  Gal...so i dont want to strain more.But Theres no much difference in taste.Adjust pepper corns to ur spicy .

Tuesday, February 22, 2011

Sambar Sadham / Hotel Sambar Sadham

   This sambar sadham really taste like what u get in Vegeterian hotels.This is very flavorful and tasty sambar,an excellent idea for Potluck or other Parties.Your guest will be more impressed :) Try This.
I used more vegetables ,u can also do this with available vegetables or simply with sambar onion(chinna vengayam) alone.It will also taste gud for  idly, dosa and pongal.With this ingredients u will get enough sambar to mix about 1and 1/4 cups of rice.ie.Cook 1and 1/4 cup rice with 3.5cups of water and keep aside.(rice kozhaiya cook pannunga).Lets see the recipe now...

Ingredients

  1. Toor dal     200gm
  2. Cooked rice   2 cups or more.
  3. small onions      6no.s
  4. Tomato    1 med.size(finely chopped)
  5. Green chillies    2no.s(finely chopped)
  6. Curry leaves   few
  7. Tamarind    small piece(soaked in warm water)
  8. Mustard seeds   1/2 tsp
  9. hing powder   1/4 tsp
  10. Mixed vegetables    2cups(I used Drumstick,carrot,brinjal,beans,chayote,pumpkins )
  11. Jeera seeds   1/2 tsp
  12. Oil+ ghee     2tbsp
To Roast and Grind
  1. Dry Red chillies     5no.s
  2. Coriander seeds     2tsp
  3. Chana dal    2tsp
  4. Urad dal    2tsp
  5. Jeera seeds/Cumin    2tsp
  6. Fennel seeds     1tsp
  7. Pepper Corns    1/2 tsp
  8. Fenugreek seeds   1tsp
  9. Shredded Coconut    1tbsp (no need to roast but grind along with the other ing)
urad dal is missing

Method
  • Pressure cook toor dal with turmeric powder,few drops of castor oil for 3-4 whistles.
  • Chop all the vegetables to ur desired sizes and shapes.
  • Heat a pan add few drops of oil and roast all the ingredients under "to roast and grind" except coconut.
  • After roasting allow to cool and grind to a smooth paste with coconut and little water.
  • Now heat a large vessel or pressure cooker with oil and ghee,add mustard seeds,jeera seeds and hing powder.
  • when it splutter add onions,green chillies and curry leaves,fry well.
  • then add chopped tomatoes and saute well ,then add all the vegetables and saute well.
  • Now to this ,add grounded paste and stir for a minute and add cooked dal with enough water.
  • Stir well,add enough salt and allow to boil for sometime.
  • then add tamarind juice and stir well.add some chopped coriander leaves also.
  • Close it with a  lid and cook till vegetables are done.
  • Occasional stirring is gud to avoid  dal to get stick at the bottom.
  • Once the vegetables are get cooked ,the sambar is ready to mix with the rice.
  • Do not mix hot sambar to hot rice ,becoz it will absorb more sambar and when it get cool it will become so dry and hard.
  • So plz allow both the sambar and rice to cool down for sometime.
  • Then pour sambar to the rice gently and mix well.Add enough sambar .
  • Once everything is done ,sambar sadham is ready to serve with any pickle or papad or any poriyals .
  • To make ur sambar sadham additional rich, add some ghee roasted cashew and curry leaves on top and serve.


You May spare some sambar to serve next time.

Pumpkin Poriyal/ Yellow Pumpkin Poriyal



Ingredients
  1. Yellow pumpkin     2cups (cut in to bite sized cubes)
  2. Onion     1small size (finely chopped)
  3. Green chillies     3-4 no,s(finely chopped)
  4. Curry leaves   few
  5. Shredded Coconut    1tsp(optional)
  6. Mustard seeds      1/2 tsp
  7. Channa dal   1 tbsp
  8. Peanut    2tbsp
  9. Sugar    1/4tsp(optional)
  10. Turmeric powder   1/4 tsp
  11. Oil    2tspal
  12. Salt     as needed             

Method:
  • Heat oil in an available pan, add mustard seeds allow to pop and add channa dal n peanuts ,fry till golden brown.
  • Add chopped onions,green chillies and curry leaves.
  • Fry till onion get transparent.
  • Add tthe pumpkin pieces ,turmeric powder and enough salt,mix well
  • No need to add water ,just cook covered.sprinkle sugar.
  • Cook till pumpkin gets soft and tender.At last add some shredded coconut and some coriander leaves 
  • Mix well and switch off the stove.
  • Pumpkin poriyal is ready to serve.
  • It tastes gud with curd rice,rasam sadham and dosai also.

Masala Pori / Spicy Masala Pori / Masala Pori With Vegetables / Kara Pori


This type of masala pori are famous in southern part of India, u can see from evening road side shops selling masala pori, Thattu vadai set, chaat items, masala buns and many more.This  Masala pori is one of my favorite, very refreshing and filling snack. To this pori they add some spicy chutneys, but i didn't add that becoz the pori will get so soft n chewy soon. So i always make masala pori this way and we really love it a lot, even tried the same with wheat puffs also. Healthy n filling snack. Only thing is U should eat this pori immediately after u finished adding all ingredients. The recipe as follows...

Puttu / Rice Flour Puttu


   This i learnt from my grandma.She use to give this atleast weekly once as evening tiffin during my childhood days.Instead of rice flour u can also use wheat flour,raagi flour also.Rice flour is also good for health.Instead of eating store bought fried and other oil items learn to eat homemade snacks and steaming foods.Wheat puttu is also good in tast .Adding coconut and sugars depends on individual taste.U can add more or less.
For making put nearly it vl take about 5-7 minutes only,the main thing is mixing the flour in right consistency.

Ingredients
  1. Idiyappam flour/ rice flour    1cup(u can also lightly roast it)
  2. Shredded Coconut      1/2cup
  3. Brown sugar or White sugar     5tsp or to taste
  4. Salt  a pinch
Method
  • Take rice flour in a wide vessel, mix it with salt.
  • Using hot water sprinkle on the rice flour and  mix well.
  • Again sprinkle some water mix well,use your hand to sprinkle water and mixing.
  • U should not add more water,just sprinkle little by little and mix all the flour and make everything wet.
  • Once u finished mixing ,take a wet clean towel or any cotton cloth keep the rice powder in the cloth tie it gently or cover it lightly.                                                           
  •  Place this cloth in a idly plate and steam it for 12-15 minutes in idly vessel or any available vessel .
  • After steaming ,gently open the cloth and put the steamed rice puttu in a bowl.
  • Add shredded coconut and sugar mix well using a spatula or spoon.
  • Now the puttu is ready to serve.

You can also use your electric rice cooker steamer to steam this.to make  ur puttu rich add some roasted cashew nuts also.