THOGAYAL RECIPE / THOGAYAL VARIETIES

Thogayals are favorites to all of us, especially my husband likes it very much. My mother-in-law is very good in making these. I can say these thogayals are among the best of her recipes. The ratio of tamarind, red chillies,salt is very important here. Even if one goes high,we cant get the exact flavor & taste. In our daily lunch, we definitely have any one of these thogayals. We mix this with rice and eat. You can have this as an accompaniment for curd rice, all tiffin items (idly, dosa, upma, pongal etc.) too. Even my two year old baby likes it :) .. Also i pack this thogayal rice for my husband’s lunch which is his favorite lunch box recipe

We make thogayal with curry leaves, coriander leaves, mint, gongura, garlic, ridge gourd, brinjal ,gooseberry etc.

Here I have mentioned the recipe for coriander & mint leaves thogayal. Soon I will post the remaining.

 

 

 

CORIANDER LEAVES THOGAYAL

 

INGREDIENTS	QUANTITY
Coriander leaves /Cilantro	A Medium size bunch ( 1 cup tightly packed)
Tamarind	medium gooseberry size
Red chilly	7 - 8 nos
Urad dhal	3 tbsp
Asafoetida / hing	1/4 tsp (optional – i dont use)
Jaggery	A small piece
Grated coconut	2 tbsp (optional)
Salt	To taste

 METHOD OF PREPARATION:

1. Wash coriander leaves. Soak tamarind in little hot water.

2. Heat a kadai with 1 tbsp of oil and add red chilly , Urad dal and Asafetida. Roast it and keep it apart.

3.Now grind red chilly,soaked tamarind with salt and jaggery (should be very less), grated coconut without water .Then add the coriander leaves. Make it a paste. Use the soaked tamarind water to grind.

4. Finally add Urad dhal with Asafetida and run the mixer only once. Use inch/juicer option. Urad dhal should not be ground smooth.

5. Now heat a kadai with little gingely oil ( 1 tbsp) and put the thogayal into it. The water content in it will be absorbed and heat it for a while. It can be refrigerated and kept for 10 days.

But this step is purely optional. U can enjoy this thogayal without sauting in oil. But shelf life will be reduced..

Delicious coriander leaves thogayal is ready to be served hot with rice. Enjoy!!

KITCHEN CLINIC

1. CORIANDER LEAVES ARE RICH IN IRON. 2. IT IMPROVES DIGESTION AND LOSS OF APPETITE 3. IT CONTROLS BLOOD PRESSURE. SO BP PATIENTS CAN REGULARLY HAVE THIS IN THEIR DIET.

Here comes the recipe for mint thogayal

PUDINA / MINT  THOGAYAL

INGREDIENTS	QUANTITY
Mint leaves	A  Medium size bunch ( 1 cup tightly packed)
Tamarind	Big gooseberry size(should be slightly more than what we used for coriander thogaiyal)
Red chilly	5 –7 nos
Urad dhal	3 tbsp
Asafoetida / hing	1/4 tsp (OPTIONAL) ( i dont use)
Jaggery	To taste
Grated coconut	2 tbsp (optional)
Salt	To taste

METHOD OF PREPARATION:

1. Wash mint leaves. Heat a  kadai and fry the mint leaves for a minute so that it will be shrunken and get reduced in quantity. This gives a special flavor to the thogayal and removes the raw smell. Soak tamarind in little water.

2. Heat a kadai with 1 tbsp of oil and add red chilly ,urad dal and asafetida. Roast it and keep it apart.

3.Now grind red chilly, soaked tamarind with salt and jaggery (should be very less), grated coconut without water .Then add the mint leaves .Make it a paste.Use the soaked tamarind water to grind.

4. Finally add urad dhal with asafetida and run the mixie only once. Use inch/juicer option. Urad dhal should be broken.  It should not be grinded smooth.

5. Now heat a kadai with little gingely oil ( 1 tbsp )and put the thogayal into it. The water content in it will be absorbed and heat it for a while. It can be refrigerated and kept for 10 days. But this step is purely optional. U can enjoy this thogayal without sauting in oil. But shelf life will be reduced..

 

YUMMY MINT THOGAYAL is ready to be served with hot rice & tiffin. Eat n Enjoy!!

KITCHEN CLINIC

Mint leaves purify blood. If we include mint in our daily diet, we can get a glowing face and it removes black marks too. Pimples get reduced. It helps releasing bile from gallbladder (Pitham in Tamil).

 

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MILK HALWA | DIWALI SWEETS

                
This is the sweet which got me a good name from my hubby dear, my in-laws & relatives. So I decided to have this as my first post.  This is very easy to make. Even if u have a surprise guest,  u can try this at that moment.It can be finished within 10 mins :) It is different from milk kesari in ratio, method of preparation as well as taste. Here is the recipe with ingredients

 

NO.	INGREDIENTS	QUANTITY
1.	Milk	2 cups
2.	Sugar	1 cup ( i used 2 tbsp less)
3.	Ghee	1/2 cup
4.	Rava/sooji	1/4 cup
5.	Cashew nuts	5 nos.
6.	Cardamom powder	1/4 tsp

Method of preparation

1. Boil milk. Fry the cashew with a tsp of ghee and keep it aside. Roast the rava with remaining ghee till nice aroma comes.
2. Take the milk in a heavy bottomed kadai & add all the items into it except cashew & cardamom powder. Check for sugar and add more if necessary or else add milk if sugar is more. No problem about the ratio of rava/sooji. It should  be minimum.
3. Keep it on the flame, Stir the mixture slowly till it becomes thick. But make sure u stir it at regular intervals to avoid lumps and sticking.
4. Once it becomes thick ,simmer the flame ,add the cardamom powder& stir it continuously.
5.  At one stage it will become non-sticky and it starts leaving the sides. (Hope u know halwa consistency). Switch off the flame.
6. Grease the plate with little ghee and spread the halwa into it. Decorate with fried cashew nuts and enjoy!!
7.Milk halwa is ready to serve hot. It  stays good only for <one day>

Note: Use thick milk for rich taste. For flavouring u can add saffron or vanilla essence instead of cardamom..

Hope u all try this recipe for new year:) PLZ bear with my bad photography.will surely imp
NB: Here I have mentioned 1 cup of sugar. But I used little less than 1 cup (may be 2 tsp less).So depending upon the sweetness u require increase the quantity. Food Color is not necessary. If u need, u can dissolve saffron in little hot milk and add it.rove;) but not the least,

    Wish u all a c

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Hello World

Hi friends,

           I am very happy to start my food blog on this great new year day and be one among u.

          I thank my Sister-in-law from whom I came to know about these food blogs. I regularly visit  Srivalli’s cooking4allseasons and I have participated in one of the events conducted by her as a non-blogger. She published my recipe and encouraged me to start my own. I take this opportunity to thank her for being my inspiration and I admire for her wonderful blog  and all the events conducted so far. I visit other blogs too for different cuisines.

          Now coming to my story, I am just an apprentice(still under probation:)) in cooking (cooking for 6 months) and my mother-in-law is my guru. We are a joint family. This is my big support. Basically we are from different places .Our ways of cooking are entirely different. So everything was completely new for me. Of course I don't know my mother’s cooking also ;D. So I learnt both and I am still learning :). All the recipes I am going to post in this blog are purely learnt from my mom, mother-in-law or some books. Some dishes I tried on my own with different combinations. I Thank u all in advance for viewing my posts and sending ur precious comments. I will start my blog with the sweet, which I tried first :)

“WISH U ALL A VERY HAPPY AND PROSPEROUS NEW YEAR"
MAY GOD MAKE ALL OUR DREAMS COME TRUE IN THIS FABULOUS NEW YEAR :)