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April 30, 2012

SIMPLE ALOO CURRY / POTATO CURRY

This is my mom’s recipe. I make this twice a week for my daughter.She loves this curry a lot. Its very simple to prepare .Tastes the best with dal rice & rasam rice. I’ve given the quantity of chilly powder according to my doter’s taste. I make it less spicy. Please adjust as per ur tastebuds .
ALOO PORIYAL
INGREDIENTS
  1. Potato – 4 nos ( If medium sized)
  2. Big onion -  1 no (finely chopped )
  3. Ginger – 1/2 inch piece (-do-)
  4. Garlic cloves – 5  nos (-do-)
  5. Chilly powder – 1/2 - 1 tsp ( U can replace with sambar powder)
  6. Turmeric powder – 1/8 tsp
  7. Salt – As needed
  8. Curry leaves – a few
  9. Mustard seeds – 1/4 tsp
  10. Urad dal – 1/4tsp
  11. Jeera – 1/4 tsp
  12. Cooking oil – 2 tbsp
  13. Coriander leaves – to garnish
  14. Lime juice – a few drops.

METHOD
  • Pressure cook potatoes with little turmeric powder.
  • Cut into bite sized pieces. In a kadai , heat oil and temper with mustard seeds , urad dal & jeera.
  • Add the finely chopped onions , ginger & garlic pieces , curry leaves and saute for few mins.
  • Then add the potato cubes , turmeric powder, chilly powder and salt.
  • Toss well for few minutes and finally garnish with coriander leaves. Switch off the flame and add a few drops of lime juice.Mix well and serve.
Serve with rice . It goes well with lemon rice too…

Note :My mom adds G&G paste. But we don’t like it.So i add pieces of G&G.If u want u can add garam masala powder at the end to make it more flavourful. The same can be used as a stuffing for masala dosa, stuffed buns etc. It tastes good with roti..

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April 23, 2012

INSTANT MANGO PICKLE | மாங்காய் ஊறுகாய்






My mom makes this pickle for my dad . A very simple yet delicious pickle that goes well with curd rice & dal rice( paruppu sadam).I hope most of u make this kind of pickle at home Smile . A simple , easy to make pickle for beginners.Here comes the recipe..

INGREDIENTS
    • Raw mango – 1 no (medium size)
    • Red chilli powder – 1 tsp (adjust)
    • Hing / Asafetida – 2 pinches
    • Roasted & powdered methi seeds - 1/4 tsp (optional , i dont add)
    • Salt – As needed
    To temper(optional)
    • Mustard seeds – 1/4 tsp
    • Urad dal – 1/2 tsp
    • Curry leaves -  few

    METHOD
    • Chop mango into very small pieces.Add salt and hing.
    • Mix well and allow to sit for 30 mins.. The mango and salt leaves water and it gets soaked well.
    • Now add the red chilli powder ,mix well..
    • Finally temper with the above said ingredients if desired.Usually i do. But this step is completely optional as my mom wont do this every time.
    NOTE
    1. My MIL also makes an instant version in which she mixes finely chopped green chillies & salt along with raw mango pieces . Keep it for 10 mins , mix well and enjoy.. This also tastes equally good as the above said pickle.Try this too.
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    April 9, 2012

    HOTEL IDLI SAMBAR | TIFFIN SAMBAR


    hotel idli sambar1

    I know most of u know & make the hotel sambar at home.Even i too posted an idli sambar long time back , learnt from my MIL which tastes similar to the hotel ones . But i should say this is the exact recipe for hotel sambar. I got this recipe from Aval vikatan’s supplementary. Yesterday i tried this for my guests. My guests liked it so much, i was showered with compliments and they were asking for the recipe. Thanks to Mrs. Revathy shanmugam for this yummy hotel kind of recipe. It tastes mildly tangy , more of dal , less spicy and u can drink this sambar Winking smile . U can use this sambar recipe for making sambar vada .My friend Jayarani gave me a tip recently. She told me to add pumpkin instead of jaggery and she also suggested me to use drumstick. Yes , as she told adding pumpkin gave a mild sweetness and drumstick gave a nice flavour..I have updated the recipe adding them. Do try this ,I am sure u’ll get the exact taste as in most of the restaurants.It goes well with idli , dosa , Venpongal and vada.Check out this recipe for another version of hotel sambar if interested..

    hotel idli sambar

    INGREDIENTS

    • Toor dal  OR Moong dal – 1/3 cup
    • Turmeric powder -  1/2 tsp
    • Oil – A drop
    • Pumpkin – 4-6 pieces ( cube sized)
    • Drumstick – 1 no ( Chop into small pieces)
    • Vegetables ( Carrot & potato) – If needed.
    Tamarind – 2 seeds (approx. very small gooseberry size)
    To roast and grind
    • Oil- 1 tsp
    • Dhania / Coriander seeds – 1 tbsp
    • Channa dal – 2 tbsp
    • Red chillies – 6 nos
    • Methi seeds – 1/2 tsp
    To temper & saute
    • Mustard seeds – 1 tsp
    • Urad dal –1tsp
    • Jeera / cumin seeds – 1/2 tsp
    • Red chillies – 2 nos (pinched)
    • Curry leaves –  a few
    • Hing /asafetida – few pinches
    • Small onion -  a cup
    • Tomato – 1- 2 nos
    • Sambar powder – 1/2 tsp
    Coriander leaves –  to garnish
    Jaggery – 1 tsp ( Add if u don’t use pumpkin)
    Ghee – 1 tbsp

    METHOD

    • Soak tamarind in warm water for 20 mins and take the extract. Set aside.
    • Peel the onions and chop the tomatoes. Pressure cook the dals with turmeric powder, pumpkin pieces and a drop of oil.Mash and set aside. Cook drumstick and other vegetables separately and set aside..
    Hotel sambar tile1
    • In a kadai roast all the above said ingredients and make it a powder.
    hotel sambar tile2
    • In the same kadai , add oil and temper all the items in the same order.Now add the sambar onions and saute till transparent.
    • Then add the tomatoes ( crush it with ur hands before adding , this makes the sauting process faster ) and  required salt. Saute till tomatoes turn mushy and juicy. Add the tamarind extract , raw pinched curry leaves , hing, sambar powder and turmeric powder.
    Hotel sambar tile3
    • Allow to boil till the onions get cooked.Now add the  mashed dal and the ground powder. Mix well so that there are no lumps.
    • Boil for few minutes. It will thicken. Add more water if necessary . Switch off the flame and garnish with coriander leaves.
    Hotel sambar tile4
    • Last but not the least , don’t forget to add a tbsp of ghee & Cover it with a lid till u serve.. 
    ENJOY WITH SOFT IDLIES & VEN PONGAL !!


    TIPS
      • U can use the combination of moong dal and toor dal in equal quantities and make this sambar..
      • Adding pumpkin gives a sweetness to the sambar . So no need to add jaggery or sugar. If u dont add pumpkin use either jaggery or sugar while sambar boils..
      • Make this sambar atleast 3-4 hours before serving because all the tastes blends well .U can reheat it while serving.
      • For variations , u can add a tbsp of grated coconut while roasting the powder ingredients and powder them..
      • Tastes great the next day with full aroma !!




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    April 4, 2012

    AJWAIN / OMAM ROTI AND MASALA DAL

    masala dal & bhakri
    I saw this in jaya tv’s “Anitha vin samayal”. I found it simple and healthy.I gave a try. It was excellent in taste. We loved it. I have made it thrice so far. Thanks to Mrs.Anitha kuppusamySmile .  She used ghee in the actual recipe but i used oil..Please go through the recipe.
                                                          BHAKRI
                           INGREDIENTS
    • Wheat flour – 1 cup
    • Jeera – 1 tsp (OPTIONAL)
    • Ajwain – 1.5 tsp
    • Salt & water – As needed.
    • Oil – 2 tsp ( She told to use 2 tbsp of ghee)
    METHOD
    • Take a broad bowl and mix all the ingredients given above.Knead well .
    • Make rotis and cook on tawa drizzling little ghee or oil around it.
    • Enjoy with masala dal or any kurma of ur choice !!
                                                         MASALA DAL
    masala dal
                             INGREDIENTS
    • Toor dal –1/8 cup
    • Masoor dal – 1/8 cup
    • Moong dal – 1/8 cup
    • Channa dal – 1/8 cup
    • Black gram dal – 1/8 cup
    • Turmeric powder – 1/4 tsp
    • Salt & water- as redq
    To grind
    • Coriander seeds -  1 tbsp
    • Red chilly -  4 nos ( She told to use kashmiri red chilly for nice color.But i used normal ones)
    • Jeera / cumin seeds – 1 tsp
    • Ginger – one inch piece
    • Garlic – 7 – 8 cloves or (replace with ginger garlic paste)
    • Cinnamon – 1 small stick
    • Cloves -  3 nos
    • Pepper – 8 nos
    • Saunf – !/2 tsp (optional)
    • Water – as needed.
    To saute
    • Oil – 1tbsp
    • grated onion -  2 nos
    • tomato – 2 nos
    Coriander leaves – to garnish
    Method
    • Pressure cook all the dals together with little turmeric powder and a drop of oil.
    • Grind all the ingredients given under “ To grind” by adding little water to make a smooth paste.
    • Heat oil/ghee in a kadai and  add the items given under saute.Saute till the tomato mushes. Then add the ground paste and saute till the raw smell emanates.
    • Add the cooked and mashed dals and add enough water and salt.
    • Let it boil for sometime. Please keep the medium flame and cover the kadai while it boils otherwise it splashes everywhere.
    • Add water whenever needed. Allow it to boil for 5-10 mins.
    • Switch off the flame and garnish with coriander leaves
    Serve hot with rotis /Phulka or paratha !!.
                                
                               KITCHEN CLINIC
    AJWAIN/ CAROM SEEDS/OMAM
    Ajowan or Ajwain (scientific name Trachyspermum ammi pronounced aj’o-wen) is from same family as caraway or cumin. Ajowan also known as carom / Ajave/ Ethiopian Cumin or Omam, is common spice in Indian cooking.
    Ajowan seeds are often chewed on their own after a meal for medicinal value. Ajowan tastes hot and leave tongue numb for a while. Crushed or cookedajowan leaves strong and distinctive thyme-like aroma. Oil of Ajwain seeds essential contains Thymol. Thymol constitutes more than 50% of Ajowan oil.
    Health benefits of Ajowain seeds are known traditionally and it is only because of these health and medicinal benefits of ajowain seeds, it finds its place as home remedies for common ailments. Health benefits of Ajwain seeds and other medicinal uses of Ajwain are summarized below
    Health benefits of Ajwain / Ajowan
    Indigestion and related disorders: Modern lifestyles and dietary practices tend to increase flatulence in our digestive tracts. Three commonly used spices effective over flatulence are: Ajwain, Fennel seeds and Cumin seeds. In India, Ajwain seeds are used as a home remedy for indigestion. Ajwain stimulates appetite and enhances digestion. It has anti acidic properties. Regular chewing of Ajwain seeds provides relief from stomach upset and gas. Many Ayurvedic medicines use Ajwain seeds for curing indigestion and flatulence.
    Antiseptic: Ajwain is used as an antiseptic. It is used for cleaning wounds and treating skin infections. Thymol in Ajwain seeds, is known as a strong germicide, anti-spasmodic and fungicide. Oil of Ajwain is also used in toothpaste and perfumery. Ajwain leaves can be crushed and applied on infections.
    Antibacterial: Ajwain seeds is also used in prevention of bad breath. Thymol from Ajwain seeds is also used in various mouth wash. Regularly chewing of Ajowan seeds along with fennel seeds prevents bad breath.
    Medicinal use of Ajwain in Cholera: 1-3 drops of Ajwain oil is useful in cholera, diarrhoea. Water boiled with Ajwain seeds is given to check vomiting in early stages of cholera.
    Body Aches: Aroma from crushed ajowan seeds provides relief in heavy colds and migraine headaches. The oil of Ajwain is used in eardrops for earaches. Some body massage oil also contains ajwain oil.
    Muscle Spasm: Ajowan has anti spasmodic properties, mainly due to presence of thymol, and is used for treating colic and griping pains, asthma, muscle spasms, cramps, rheumatism, arthritis and edema. The seeds are thought to relax the uterus and provide relief from menstrual cramps.
    Pain killing abilities: The paste of Ajwain seeds was used over insect bites, as it has pain killing properties.
    Kidney and Liver disorders:  Several Ayurvedic medicines have Ajwain as it provides relief in kidney and liver disorders, stomach problems, etc. It is found in some studies that regular chewing of Ajwain can reduce craving of alcohol and effective for people who want to get rid of alcohol.
    Respiratory disorder: Ajwain is used for treating respiratory infections, asthma. People suffering from asthama should chew Ajowan regularly followed by drinking warm water early in the morning.
    Other less known medicinal uses of Ajwain / Ajowan seeds are given below:
    Removal of Pimples: Paste prepared by grinding Ajwain seeds with curd, is found effective over pimples and acne.
    Post natal care: Water boiled with Ajwain is given to mothers for a week after delivery. Ajwain water is supposed to have body cleanse action.
    Weight loss due to Ajwain: When you search health benefits of Ajwain on internet, you would also find benefits of ajwain for weight loss. However, Ajwain has nothing to do with weight loss. It just aids in digestion and helps to relieve from stomach upset or indigestion.
    • For bronchitis:
      If you have chronic bronchitis and asthma, take the mixture of Ajwain and jaggery, heat it to make a paste and take 2 teaspoonfuls twice a day. However, diabetics should not take this preparation because of the sugar content. It helps to bring out the mucus easily and alleviates chronic bronchitis and asthma to great extent. It also helps in getting relief from chronic cold.
    • For Cough:
      Ajwain is very effective in curing cough. One can drink hot water after chewing little Ajwain to cure cough. You can chew betel leaf with Ajwain at night before sleeping to control and cure dry cough.
    • For nasal congestion:
      A tablespoon of crushed Ajwain tied up in a small cloth bundle can be used for inhalation. It also relieves nasal congestion while sleeping when placed near the pillow.
    • For flu:
      A person suffering from influenza should drink the boiled water with 3gms of Ajwain and 3gms of Cinnamon bark for 3 days, thrice a day. This helps in curing influenza to a great extent.
    For Alcoholics:
    If people who consume excessive alcohol develop discomfort in the stomach, taking Ajwain twice a day, will be very useful. It will also reduce the craving and desire for alcohol.
    For Heart:
    Taking one teaspoon of Ajwain with hot water stimulates the heart and relieves heartache.
    For Ear ache:
    Ajwain oil can help in relieving ear ache with just one or two drops in the ear.
    Arthritis Treatment:
    Ajwain oil can also be used to massage legs and knees to get relief from pain from arthritis. It is beneficial in treatment of rheumatic and neuralgic pain.
    Tooth ache:
    The smoke of burning Ajwain seeds is effective in treating toothache. Gargle with lukewarm water prepared by boiling of Ajwain and little salt two to three times a day, it cures tooth pain.
    Ajwain Herbal Remedies
    Some of the common herbal remedies of ajwain seeds are as follows -
    • During Pregnancy
      - In some regions, ajwain seeds are taken during pregnancy. The seeds are taken with gaud as it is believed that it purifies the blood and reduces lumbago.
    • Venomous insect bite
      – In traditional Vedic medicine, paste of ajwain seeds is mentioned as a remedy for venomous insect bite such as scorpion bite, as it has pain killing properties.
    • Toothache
      – Ajwain fumes are also inhaled to cure toothache, which is caused by decaying tooth.
    • Hiccups
      – To instantly stop hiccups, ajwain seeds are taken with one or two sips water.
      Ajwain Benefits
    • Kidney stone
      Ajwain seeds are taken regularly with vinegar or honey for a week. This remedy removes kidney stone with the urinal flow.
    • Stomach tonic
      Ajwain seeds soaked in water for a night and its water is taken next morning. This helps in stomach diseases as it cures digestion and acute dyspepsia.
    • Acidity
      Dry roast one teaspoon of ajwain seeds and cumin seeds. Add to it one cup of water and bring it to boil and strain it. Add some sugar and take one teaspoon as a remedy for indigestion and acidity.
    The ajwain seeds are tiny in size. The seeds can cure certain mouth and heart diseases, vomiting, ascites, piles, abdominal tumor and pain. It should be taken in small doses as in some people, it can cause skin irritation.
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